Generations April 2012

2 APRIL ~ MAY ~ JUNE 2012 GENERATIONS

INDEXGleaners are an integral part of food network . . . . . . . . . .2

Time to smell the roses . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Albany chef Matt Bennett describes Northwest cuisine . . .3

Nutritional considerations as you age . . . . . . . . . . . . . . . . .4

Benton Hospice Service offers support groups

in Linn County . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Find a community garden near you . . . . . . . . . . . . . . . . . .4

Green inspiration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Albany community garden continues to grow . . . . . . . . . . 6

Food bank expands to serve growing need . . . . . . . . . . . . .7

Feeding the hungry in the canyon . . . . . . . . . . . . . . . . . . .8

Linn County seeks volunteers for Medical Reserve Corps .8

Dining deals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Book Review: ‘Animal, Vegetable, Miracle:

A Year of Food Life’ . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Volunteers needed Spring 2012 . . . . . . . . . . . . . . . . . . . .10

Fresh and fun: Farmer’s markets . . . . . . . . . . . . . . . . 10, 12

High bed culture: A step-by-step guide . . . . . . . . . . . . . .11

Are you as smart as your phone? . . . . . . . . . . . . . . . . . . .11

The Editorial BoardMarilyn Smith . . . . . . . . . . . . . . .Albany City Hall 541-917-7507

Beth Fox . . . . . . . . . . .Linn-Benton County RSVP 541-812-0849

Kathleen Nickerson . . .Linn-Benton County RSVP 541-812-0849

Scott Bond . . . . . . .Senior and Disability Services 541-812-6008

Sharon Bogdanovic . . . . . .Corvallis Senior Center 541-754-1709

Evonne Walls . . . . . . . .Samaritan Health Services 541-768-4241

For more informationCyndi Sprinkel-Hart . . . . . .541-812-6073 or email [email protected]

1400 Queen Ave. SE, Suite 206Albany, OR 97322

GENERATIONSA quarterly publication of Cascades West Senior and Disabilty Services,

local Senior Centers, and Retired & Senior Volunteer Programs

BY SCOTT BOND

The Gleaner Program in Linnand Benton counties is 30 yearsold and part of a network ofprograms that have been suc-cessfully serving citizens in thetwo counties. There are 14 or-ganized Gleaner groups in thearea serving 5,500 people. In arecent conversation with SusanJames, the Gleaning and Volun-teer Programs Coordinator forthe Linn-Benton Food ShareProgram, she shared how theprogram works and the benefitsof having a strong Gleaner Pro-gram in our counties.

Last year, the Gleaner Pro-gram brought two millionpounds of food to seniors, fami-lies and people with disabilities.The program helps supplementthe need for high-quality freshand frozen produce to all of itsmembers. James explained that,to become a member of aGleaner group, one must applyand have an income at or below200 percent of the federalpoverty level, which for thisyear is $1,862 for a single-per-son household and $3,842 for afamily of four. Gleaner Programmembers also commit to workas volunteers for six to eighthours per month doing a varietyof tasks. One of the critical tasksis collecting food at retail dona-tion sites or in the fields of localfarmers who request that sur-

plus crops be harvested.

Another aspect of the programthat James discussed was an op-tion which allows people to be-come members of a Gleanergroup even if they are unable tovolunteer. They can become an“adoptee” and still receive thebenefits of membership. Peoplewho belong as an adoptee typi-cally are seniors or people withdisabilities who meet the in-come qualifications but are un-able to work as a volunteer out-side the home.

With the increased focus onhunger and food insecurity inOregon the past several years,there are an increasing numberof community-sponsored gar-dens, school-based gardens andprivate citizens who plant anextra row in their garden specif-ically for the Gleaners. There areeven calls to help harvest back-yard fruit trees so that the fruitcan be distributed through theGleaner network.

We are fortunate to have such

a dedicated Gleaner Program in

our region. The benefits of fresh

food and the opportunity to vol-

unteer in exchange for local pro-

duce is a rich experience that

draws the members and

adoptees together, bringing a

true spirit of community to their

work.

Gleaners are an integralpart of food network

BY DEB CURTISThis spring offers a variety of

ways to enjoy some gardensand yards in Corvallis. Start byjoining landscape designerKapa Korbeinkov in creating orupdating your own yard usingsustainable landscape princi-ples. This class is offered at theChintimini Senior Center from7 to 9:30 p.m. each Wednesdayfrom April 11 to 25. On May 19from 10 a.m. to 3 p.m., you canvisit seven or eight gardens insouth Corvallis on the HiddenTreasures: Corvallis Backyards

and MORE! Tour. This Corval-lis Parks & Recreationfundraiser gives access to back-yards that have hidden treas-ures such as a cob oven,chicken coop and rainwatercatchment system.

On June 12 at 5:30 p.m.

knowledgable rose grower

Frank Cochran will lead a tour

of the All American Rose Society

Garden in Avery Park. For more

information about these upcom-

ing activities, visit www.ci.corval-lis.or.us/pr or call 541-766-6918.

Time to smell the roses

GENERATIONS APRIL ~ MAY ~ JUNE 2012 3

What would you like to see in Generations?

541-924-8421 or [email protected]

BY MARILYN SMITH

Matt Bennett’s first order forsalmon from an Oregon fish-monger was the beginning of aneducation. The supplier re-sponded with a question: “Whatkind do you want?” In the Mid-west, where Bennett grew up,salmon is salmon is salmon. InOregon, when Bennett movedhere in 1994, it was what de-fined Northwest cuisine.

Wikipedia cites a 2001 storyin the San Francisco Chroniclefor its definition of PacificNorthwest cuisine: “a NorthAmerican cuisine of the statesof Oregon, Washington andAlaska, and the provinces ofBritish Columbia and thesouthern Yukon. The cuisine re-flects the ethnic makeup of theregion, with noticeable influ-ence from Asian and NativeAmerican traditions.”

“The definition has reallychanged in the 15 years I’velived here,” said Bennett,owner and chef of Sybaris, 442First Ave. W, Albany. North-west cuisine first drew nationalattention in the late 1980s/early‘90s, and was very specific –hazelnuts, salmon, some wildmushrooms, all products thatare indigenous to the area.

“Now there’s more of a focuson local sustainable products,”he said. “Farmers are takingsustainable techniques and put-ting them to products that arenot indigenous.”

It started with vegetables,Bennett said, farmers growingplants they had seen in Italy orFrance, for example, and heir-loom varieties of others. “It’ssort of an off-shoot of the hip-

pie movement,” he said.“There’s a handful that hadenough business sense to makeit work. They’re chargingenough to make a decent liv-ing, people can afford it andthey get a decent product.”

The best Oregon food by far,

Bennett said, is mushrooms. At

The Joel Palmer House in Day-

ton where Bennett worked be-

fore opening Sybaris 10 years

ago, the menu is built around

mushrooms. Morels are his fa-

vorite; “the quality is stun-

ning.” Then there’s the candy

cap: “Fresh, they’re horrible,

but dry them, poach them in

some simple syrup and they

taste just like maple syrup.”

Candy caps are featured in

many Joel Palmer dishes.

Bennett describes Oregonhazelnuts as “awesome,” andof all Northwest foods, Dunge-ness crab, for him, is tops.

While Sybaris focuses onNorthwest products, Bennettsupplements his dishes withproducts imported from smallfarms in Europe and elsewhereas needed and according topersonal preferences. “Everycook has to decide how far theywant to take it,” he said of local

sourcing. He uses a lot oflemons, for example, and theydon’t grow here. “The Frenchstill do the best job with choco-late,” he added. “There’s somegood chocolate in Oregon butit’s not to my taste. And thequality of beef is not anywherenear what I was used to in theMidwest. Just because it’s localdoesn’t mean it’s better.”

Vegetables write the menu at

Sybaris every month, whatever

is in season. Bennett buys lo-

cally and, with vegetables,

doesn’t haggle over price. Sup-

pliers include Spring Hill Or-

ganic Farm in North Albany;

Denison Farms, Corvallis; and

Gathering Together Farm,

Philomath.

Northwest cuisine will con-

tinue to change, Bennett said.

“I think the local thing will go

after awhile – people will get

bored,” he said. “There will be

a reaching out; you’ll see more

of that. Twenty years ago, you

couldn’t get fresh ginger at

Safeway. Specialty foods are

mainstreaming now. What

started out as two shelves of

hippie stuff – now it’s a whole

aisle.”

What is Northwest cuisine?

Matt Bennett


The following are some of the community gardens available in BentonCounty.

SSttaarrkkeerr AArrttss GGaarrddeenn ffoorr EEdduuccaattiioonn (SAGE) is located at Country ClubDrive and 45th Street in Corvallis. SAGE is a unique community gardenwhere volunteers are its heart and help to farm a one-acre plot of City ofCorvallis land. The food is donated to local food banks and soupkitchens, providing fresh, healthy fruits and vegetables to families whoneed them most. In 2011, the garden supplied almost 7,000 pounds oforganically-grown produce to agencies all over Corvallis. Learn more athttp://corvallisenvironmental.wordpress.com.

CCoorrvvaalllliiss EEnnvviirroonnmmeennttaall CCeenntteerr manages two community gardens in part-nership with the Corvallis Parks & Recreation Department.

** DDuunnaawwii CCrreeeekk GGaarrddeennss,, Bruce Starker Arts Park, Country Club Driveand 45th Street.

** AAvveerryy PPaarrkk GGaarrddeennss,, Avery Park, 15th Steet and Avery Avenue SW.

Learn more at http://corvallisenvironmental.wordpress.com.

WWeessttssiiddee CCoommmmuunniittyy CChhuurrcchh (WCC) garden, 4000 SW WesternBoulevard, Corvallis, is under the direction of a master gardener. WCCprovides garden space for low-income families to grow their own pro-duce. The community garden also provides produce to local food banks.A new project this year is “Producing for the Future” an OSU researchproject for low-income youth. An Oregonian story on June 27, 2009,focused on the garden working with Latino residents to produce organiccrops in an effort to fight obesity: http://blog.oregonlive.com/teen/2009/06/community_garden_helps_fight_o.html

PPhhiilloommaatthh CCoommmmuunniittyy GGaarrddeenn,, 360 S Ninth Street, is part of the PhilomathCommunity Services umbrella organization. Learn more at www.philo-mathcommunityservices.org.

BY BRE HUFFMAN

The National Institutes ofHealth report that good nutri-tion helps to reduce the risk ofmany health issues such as os-teoporosis, heart disease, highblood pressure and Type 2 dia-betes. As we age, we tend toneed fewer calories but thatdoes not mean we need fewernutrients. Good nutrition com-bined with physical activity isthe foundation for healthyaging.

First of all, eat fruits and veg-etables! Not only are they agreat source of vitamins andminerals, but they contain an-tioxidants, special compoundsthat protect against oxidationor cellular damage. Antioxi-

dants may promote goodhealth and reduce the risk ofheart disease, diabetes, andsome cancers. Antioxidants arein berries, oranges, leafygreens such as kale andspinach, and red peppers.

If you are worried about

fresh produce spoiling before

you can eat it, buy more shelf-

stable items like cabbage, ap-

ples and oranges, or foods that

are canned or frozen; they

have vitamins, minerals and

antioxidants, too.

As we age, we are at risk for

osteoporosis, making it impor-

tant to get adequate amounts

of calcium and vitamin D.

Low-fat milk is a good way to

get both. If you don't drink

milk, you calcium is in other

lowfat dairy products and

greens like spinach and col-

lards. Vitamin D has been

shown to help prevent osteo-

porosis, some forms of cancer,

and help with your immune

system. Living in a sun-de-

prived area like the Willamette

Valley makes it important to

eat vitamin D-rich foods. Vita-

min D is found in canned

salmon, egg yolks, and forti-

fied juices.

Vitamin B12 is also importantas we age to reduce the risk forcardiovascular disease, somecancers and Alzheimer's dis-ease. Vitamin B12 is found inbeef, chicken and salmon.

Physical activity is impera-

tive to staying healthy. Accord-

ing to the U.S. Surgeon Gen-

eral's Report on Physical Ac-

tivity and Health, inactive peo-

ple are nearly twice as likely to

develop heart disease as those

who are more active. Just 30

minutes of moderate-intensity

endurance activity on most or

all days of the week is all you

need. Every day is best, but

doing anything is better than

doing nothing at all.

If you are not exercising cur-

rently, start small. Take a walk

around the block or walk at

the mall if it is cold outside or

you don't feel safe, or join a

group fitness class at your

local Senior Center.

Nutritional considerations as you age

Benton Hospice Service is of-fering ongoing support groupsin Linn County. The groups arefree of charge, and drop-ins arewelcome. The groups are de-signed to give people a safeplace express feelings, gain in-sights and receive encourage-ment from others who are ex-periencing similar challenges.

Caregivers Support Groupsare offered in Albany andLebanon for those who are cur-rently providing care for a fam-ily member or friend. The Al-bany group meets the thirdThursday of each month from2:00 to 3:30 pm at theGuadalupe House, 728Elsworth Street (parking be-hind the house).

The Lebanon group meets thesecond Thursday of eachmonth from 10:00 am to11:30am at the Lebanon SeniorCenter; 80 Tangent Street.

Community Grief SupportGroups are offered in Albanyand Lebanon for anyone griev-

ing a death of someone theycare about. The Albany groupmeets the first Thursday from10:00 to 11:30 am at theGuadalupe House, 728Elsworth Street, (parking andentrance behind the house).The Lebanon group meets thefourth Thursday from 2:00 to3:30 pm at the Lebanon SeniorCenter; 80 Tangent Street.

Ongoing support groups inCorvallis continue at their reg-ularly scheduled times. For thecomplete schedule visitwww.bentonhospice.com or formore information contact DanaEvans, Clinical Services Man-ager, at 541-757-9616 or 800-898-9616.

Benton Hospice Service is anon-profit organization pro-viding compassionate care forseriously ill people and theirfamilies, as well as support tothe community through com-munity education and supportgroups. Benton Hospice hasserved Linn and Benton coun-ties since 1980.

Benton Hospice Serviceoffers support groups in

Linn County

Find a communitygarden near you


BY SHIRLEY LOCKHARTLBCC BENTON CENTER

There are moments in lifewhere our paths cross with an-other person and we are foreverchanged. I had one of thosespecial moments recently whenI was invited in for a glimpse ofMarieluise and Walt Eager'shome and life. This extraordi-nary Corvallis couple's accom-plishments overwhelmed andinspired me, and their warmhospitality left me wantingmore.

The purpose for my visit wasto meet Marieluise and find outabout her specialty -- compost-ing raised beds and accessiblegardening techniques -- for thisarticle, but I found so muchmore than I had expected.Marieluise is a passionate gar-dener who emigrated from Ger-many in 1958 when she was 24years old. Following World WarII, the education system in Ger-many offered few options, soshe came to America alone andunable to speak English. Shestarted out in Vermont as a cookfor a German woman whotaught her to speak English.During her first summer in theU.S., Marieluise took a job inPhiladelphia working for theBurpee Seed Company. Byspring, Burpee relocated her toCalifornia. Marieluise is the old-est of four children and grew upon a farm in Germany wherethey grew sugar beets, wheat,cabbage and cauliflower. Theyalso raised cows, chickens andpigs. She was an avid reader ofGerman gardening magazines,and grew up loving to "dig inthe yard."

Marieluise met and marriedWalt Eager, an American serv-iceman and mechanical engi-neer. They lived in Marylandwhere Walt was in the service,for 10 years. Marieluise readabout Oregon in an encyclope-dia and decided the familyshould move. She liked the Ore-gon weather and the idea that"everything grows here," and itreminded her of Germany. Sheand Walt and their two sonsmoved to Oregon in 1974. In

1979/'80 they built a passivesolar home and through years ofhard work and innovativemeans, have truly achieved asolar-powered, impressive, self-sustainable life … another storyfor another time.

Back to accessible gardening…The Eagers’ garden is a feast forthe eyes, as well as a feast in theliteral sense of the word. Thefirst thing to capture my eyewas a pair of espaliered apple

trees, beautifully sculpted andpruned, awaiting spring blos-soms. Then the 15-year-oldSaanichton kiwi plant that cov-ers over 50 feet of deck trellis --an absolutely amazing plantthat yielded more than 1,500pieces of fruit last year! In thedistance, the mini-forest ofconifers they planted to help re-move carbon dioxide from theatmosphere, is now mature treestouching the sky. Further explo-ration takes us to the back of thehouse where Marieluise invitesme into the solar-heated green-house where she is startingtomato, lettuce and otherseedlings. We continue aroundthe greenhouse to the raised bedarea where I see the reason formy visit - hochbeet kultur.

Hochbeet kultur (high bed cul-ture) is the German compostingmethod through layering of or-ganic materials that slowly de-compose to warm the soil andfeed plants for years. Thismethod works best in tall raisedbeds, which makes gardeningvery accessible for seniors andthose with disabilities or usingwheelchairs. Marielu's hochbeetis huge and currently coveredwith black plastic for the winter,but she has pictures of the bedin its full glory, filled with bushbeans galore! The bed needs noadditional fertilizer for two tothree years, although the bedswill sink down as the organicmatter breaks down.

If your interest is sparked andyou would like more informa-tion about this amazing coupleand their gardening techniquesand/or sustainable lifestyle,please contact them at [email protected]. Theywill welcome you as they wel-comed me, and you will be for-ever changed!

The Benton County MasterGardeners also have an impres-sive display of accessible gardenideas at the Benton County Fair-grounds that is open year-round. The best time to view itis during the Benton CountyFair & Rodeo in August.

(Related story page 11)

Green inspiration

Master Gardener, Marieluise Eager

by her 'wintered' high bed garden.

Accessible garden displays at the Benton County

Fairgrounds.


BY CAROLYN LARIME

The Willamette Community

Garden (WCG) has been grow-

ing for three years now. It is a

pretty remarkable place. It began

as a vacant piece of city-owned

property along the Dave Clark

Path in one of Albany’s more

eclectic neighborhoods on Main

Street just north of First Avenue

E. Now $20 a year gets growers

a 5-by-10-foot raised bed, water

and a chance to get dirty.

The truth about community

gardens is that they are won-

derful and productive places,

but very messy. It is the meld-

ing of different attitudes that

creates the fun and enjoyment.

No two gardeners are alike.

Some beds are neat and tidy

and some are anything but.

There have to be some rules, of

course, like showing up for

work parties and not digging

your neighbor’s potatoes. Yes,

folks, that did happen, creating

a most unfortunate misunder-

standing. However, gardeners

are, overall, a respectful bunch.

Generous, too: lots of fresh pro-

duce has been taken to commu-

nity food programs in the past

couple years.

“From the beginning, theCommunity Garden has offereda fantastic opportunity for ouryoung daughter to learn aboutcommunity, the value of grow-ing and harvesting our ownfood, and volunteering our timeso others can enjoy fresh anddelicious foods,” member MistyHodges said. “We have alreadycreated great memories with

our neighborhood friends at thegarden and look forward tomany more!”

“The Willamette CommunityGarden beautifies an otherwiseblighted city lot, provides anopportunity to grow one’s ownfood and encourages neighborlyinteractions,” said Mary Arp,WCG member.

Being part of the garden hasmeant a lot of hard work, butgreat satisfaction. If it weren’tfor the garden, I wouldn’t knowthat beets come in just aboutany color you can imagine. Iwouldn’t know that broccolineeds a good dose of borax. Butmost of all, I probably wouldnot have met a great bunch of

people who enjoy gardening asmuch as I do.

“I love the garden. If I can’tfind my wife, I always knowwhere to look,” member DougLarime said.

If you’d like to join WillametteCommunity Garden, contact theAlbany Parks & Recreation De-partment at 541-917-7777. Regis-tration opened March 1 andsites go quickly. For more infor-mation about the garden, callLyla at 541-926-7512. Donationsof garden tools or money are al-ways welcome.

Carolyn Larime is a volunteerand member of Willamette Commu-nity Garden.

Volunteers set frames for raised beds at Willamette

Community Garden.

Albany communitygarden continues

to growBeets from Willamette Community Garden.


GENERATIONSis published in part by

541-967-8630 or 1-800-638-0510TDD/VOICE in Benton and Linn counties

541-336-2289 or 1-800-282-6194TDD/VOICE in Lincoln County

Senior & DisabilityServices

• Adult Foster Care• Outreach Services• Meals on Wheels• Information and Referral• Medicaid Longterm Care

• In-Home Care• OPI• Adult Protective Services• Community Resources

For more information on:

A program of Cascades West Council of Governments

BY LAURIE RUSSELL

In a large warehouse behind astrip mall in south Corvallis, ona bright, sunny February after-noon, ten or so volunteers werebusy unpacking a delivery offood. They hurried aroundcleaning shelves, unpacking,sorting and shelving items. TheSouth Corvallis Food Bank isone of a network of food bankslocated throughout Linn andBenton counties (8 in Bentonand 14 in Linn County). Eachserves a different geographicarea. For the South CorvallisFood Bank that area is roughlycomprised of the south part ofCorvallis as well as part ofdowntown.

In the beginning, SCFB servedless than 100 people per month.Incredibly, they are now serving1,000 plus people per month.About 40% of the individualsserved are children. Someclients shop just one time, oth-ers several times per year andsome have been regular shop-pers for a number of years. Peo-ple of all ages (including thoseover the age of 50) who needhelp getting adequate food areencouraged to visit.

Judy Hecht has served as thevolunteer Executive Directorsince she opened the South Cor-vallis Food Bank in January of2001. Just this January, after 11years of operation and tremen-dous growth, they hired thefirst paid employee. Sheila O'-

Keefe, a longtime volunteer her-self, was named Associate Di-rector, a 10 hour a week posi-tion. The organization hasnearly 100 regular volunteers,including OSU students whoparticipate through a campuscommunity outreach program.

Just a year ago SCFB wasbursting at the seams withbarely enough room to stocksufficient food for immediateneeds. In July of 2011, they

moved into their current loca-tion, about three times largerthan the former location. Refrig-eration units and freezers lineone wall of the room wherethey store fresh dairy products,eggs, some produce, meat andvarious other items. They nowhave room to store a bit of backstock which cushions againstrunning out of food when thereis a sudden spike in demand.They also have space to add afood preparation demonstration

area and hope to add equip-ment that will allow them toeventually offer communitycooking classes.

The new location also has adedicated area for check in anda comfortable waiting area. Inthe former location, clients hadto line up outside, rain or shine.Clients can shop monthly(weekly for perishable items

Food bank expands to servegrowing need

Food Bank volunteers Dan and Judy Allen.

~ Continued on page 11


BY BETH FOX

What do Peggy Nickich, GwenHarmon and Lori McGuire havein common? All three are extraor-dinary women and hardworking,dedicated RSVP volunteers. Thistrio contributes hundreds of vol-unteer hours each year providingthe leadership to operate theCanyon Gleaners Thrift Shop andFood Warehouse in Mill City.Special mention must be made ofNickich and Harmon, who to-gether have put in 25,817 hoursof service to their nonprofit in thepast nine years. That's an averageof more than 119 hours permonth. Their commitment repre-sents true dedication to the com-munity.

Nickich, from Mill City, wasborn in Plainville, Kan., the nextyoungest of 13 children. Her fam-ily moved to Oregon when shewas a youngster, and they livedin rural settings. Harmon is thelocal gal, born in Stayton andnow residing in Lyons. Her fa-ther worked in the timber indus-try, her mother in restaurantswhile raising seven children.McGuire lives in Gates and grewup with two brothers.

McQuire was the first to join upwith the Gleaners in 1985 andcurrently acts as secretary, writesthe grant proposals, and drives

the truck to the Linn-BentonFood Share warehouse, fieldgleans and "wherever we need topick up a quantity of food." Nic-kich, president and co-coordina-tor, joined the next year, helpingto establish the current organiza-tion while working a full-timejob at Salem Hospital. She helpspick up perishable foods at gro-cery stores, sort food, markitems for the thrift shop and dis-tribute food boxes once a weekon Thursdays. Harmon, theother coordinator, spends muchof her time organizing the thriftstore.

When asked what draws themto this volunteer work, Nickichsaid, "What else would I do with

my time - this is satisfying."McGuire finds it "something tolook forward to," and Harmonsaid, "I do it for people that needthe help. I wish it had been therefor my parents and when I wasraising my three kids."

The Canyon Gleaners is en-

tirely volunteer driven and wel-

comes new volunteers. In addi-

tion to grant funding raised, the

thrift store sales help cover the

cost of rent, utilities, insurance,

food costs and business essen-

tials. Another avenue for raising

funds is an ODOT-sponsored cof-

fee stand, operating Friday to

Sunday and most holidays.

The volunteers have heardsome folks in Mill City malignthe Gleaners warehouse, feelingthat they draw "undesirables"into town. Yet their house rulesstate that no one may enter thebuilding if using drugs or alco-hol. Most of the people who be-long to the gleaning program areself-sufficient and proud of thefact that they are being proactive.Peggy recommends that people“need to walk a mile in theirshoes before condemning them.People come from as far as De-troit Lake, Sublimity, even Dallasfor food services, cause they likethe way they're treated." One ofthe most frequent commentsoverheard by the volunteers is,“If it wasn't for this program, wewouldn't eat."

Hardworking, benevolent vol-unteers. Now that's what theGleaners are all about!

(Beth Fox is executive director ofR.S.V.P.)

Feeding the hungry in the canyon

RSVP volunteers Lori McGuire, Peggy Nickich and Gwen

Harmon enjoy giving back through the Canyon Gleaners.

Linn County is seeking volun-teers to help others in thecounty prepare for and respondto emergencies and promotehealthy living throughout theyear as members of the MedicalReserve Corps.

The Medical Reserve Corps(MRC) was founded in 2002 as apartner to the Citizen Corpsprogram, a national network ofvolunteers dedicated to ensur-ing hometown security. MRCvolunteers are willing to helpwith response efforts in theevent of a large-scale disaster orpublic health emergency. Atother times, volunteers makepresentations on preparednessor public health issues, assistwith seasonal flu vaccinationsand other similar activities.

Practicing, retired or otherwise

employed medical professionalsare preferred as volunteers. Oth-ers without a medical back-ground can assist with other es-sential functions such as busi-ness management, administra-tive assistance, office support,driving, spiritual support,fundraising, interpreting ortranslating, and operating ama-teur radios.

MRC volunteers are requiredto complete four trainingcourses which are free andavailable online, attend an ori-entation and register. No one isrequired to commit to specificamounts of time for serving.

Interested volunteers shouldcontact Kristine Babbish, unitcoordinator in Linn County, [email protected] or 541-967-3888, ext. 2096.

Linn County seeks volunteersfor Medical Reserve Corps


BY SHIRLEY AUSTIN

If you’re looking for a great deal, Mama’s Fine Italian & WineShop has recently introduced a senior menu, with entrées starting atjust $3.95. They also have gluten-free menu items. Chris and BobKahn take great pride inbeing committed to a highlevel of service, and theirvigilant presence in therestaurant makes themavailable if there are anyquestions or special dietaryneeds. This popular restau-rant in Lebanon also features an extensive wine list in Mama’s WineShop. The selection focuses on wines originating from Oregon, Wash-ington and Italy. Mama’s opened on May 12, 2008 after the couplemoved from San Luis Obispo, Calif., purchasing the business afterlooking all over Oregon, walking in and finding that “it was just per-fect.” Mama’s Fine Italian & Wine Shop is located at 50 W Oak Streetin Lebanon.

If you’re traveling in East Linn County and going through SweetHome, make a point to stop and eat at The Point Restaurant andSports Lounge. Owners Mike and Mira Hall make this restaurant adestination not to be missed if you are looking for great food andgreat service. The beautiful view of Foster Lake is a bonus. The Halls

are community-mindedowners generously givingto many. Community mat-ters to these folks, and theypass it on, including havinga “small appetite” menu forseniors or anyone whodoesn’t want to indulge inthe normally generous por-tions. They are also knownfor their pies, lovinglymade by Bernice Waddle,the original owner of ThePoint. Mike says that a defi-nite favorite request amongseniors is the sour creamraisin pie. For breakfast youcan get eggs, bacon, hashbrowns and toast for $5.50;the Cobb salad is generous enough for more than one meal, and youcan get fettuccine alfredo for $8.95. And for every table there is a loafof freshly baked bread! The sports lounge features big screen TVs forwatching your favorite teams, and the wine list is getting bigger andbetter. It’s definitely worth the drive. The Point Restaurant and SportsLounge is located at 6305 Highway 20 in Sweet Home.

“Animal, Vegetable, Miracle: A

Year of Food Life” by Barbara

Kingsolver, with Steven L. Hopp

and Camille Kingsolver (Harper

Collins, 2007)

BY MARILYN SMITH

One of the best things about be-

longing to a book group is the

discipline it gives to my reading

choices. Every November, mem-

bers of our group suggest a cou-

ple of titles for the next year’s

reading list. We all vote for what

we’d most like to read and the

top 11 titles form the new list. In-

evitably, it will include a few se-

lections that I would never have

chosen on my own; occasionally,

even one or two that I have gone

out of my way to avoid.

That’s exactly how I felt whenthe group chose “Animal, Veg-etable, Miracle: A Year of FoodLife” by Barbara Kingsolver andfamily. I knew a little about itfrom book reviews and had writ-ten it off as, surely, too precious.Adorable title. Splendid premise.

Not for me.

Why would I feel that way?Kingsolver, her husband StevenL. Hopp, and their two daugh-ters decide to spend a full year“deliberately eating food pro-duced in the place where welive,” as Kingsolver writes on thebook’s website. That meant pack-ing up their life in Tucson tomove to a farm in southwest Vir-ginia, make the rundown farm-house livable, find suitableschools for the girls, and go overand over seed catalogs to plot outa garden that would providefresh food year-round. They’dsupplement what they didn’tgrow with what they could findat local farmers’ markets, fromneighbors or other producerswithin a given radius of theirplace.

“This is the story of a year inwhich we made every attempt tofeed ourselves animals and veg-etables whose provenance we re-ally knew,” writes Kingsolver.”And of how our family was

changed by our first year of de-liberately eating food producedfrom the same place where weworked, went to school, lovedour neighbors, drank the waterand breathed the air.”

I didn’t want to be lectured ormade to feel lazy or guilty. Butsince I feel honor-bound to readevery one of my group’s choices,I opened the cover and began —and rarely put it down until Iwas finished: delighted, enter-tained and satisfied.

Kingsolver’s experiment andher book involved everyone inthe family. Husband Steven L.Hopp writes sidebars with addi-tional detail and insight intofood production science and in-dustry. Then-19-year-old daughter Camille has her ownperspective on the project, offerssound information about nutri-tion, makes meal plans andshares recipes. Pre-teen daughterLily displays imagination andbusiness acumen in raising her-itage hens and selling the eggs

and meat.

Steven bakes bread. Everyonelearns to make cheese, and thatchapter made me believe that Icould make it, too, though I haveyet to try. An ongoing cultivationof heritage tomatoes and otherabundant crops (beware: zuc-chini can be a menace in any timezone), was mouth-watering. Thesex lives of turkeys? If MotherNature ruled these birds, pump-kin pie would be Thanksgiving’smain course. Kingsolver’s lovelywriting sets the pace and keeps itmoving as this year flies by, cropsgrow or sometimes fail, and thecalendar, the weather, and onefamily’s vow determine what’sfor dinner.

This book hasn’t changed mylife, but I changed my attitudeabout the book itself and the lo-cally grown experiment. The ex-periment changed Barbara,Steven, Camille and Lily andmade me think a bit more aboutwhere I shop and what I eat.Now, about that cheese…

Book Review

‘Animal, Vegetable, Miracle: A Year of Food Life’

Dining deals

Mike Hall, the owner of The

Point in Sweet Home.

Linn and Benton Counties

The Foster Grandparent Program is a great wayfor seniors to stay involved in their communitiesand make a difference in a child's life. Volunteersare trained seniors who are placed in schools toprovide children with one-on-one support. FosterGrandparents must be 55 years and older and ableto commit a minimum of 15 hours per week. Formore information, call 541-812-4992 for Lane, Linnand Benton counties or 541-574-4714 for LincolnCounty.

Samaritan Evergreen Hospice is looking for vol-unteers to compassionately care for terminally illpatients and assist their family members. Trainingis provided. For information or to register, callKaren McLain at 541-812-4677.

SCORE seeks volunteer counselors with busi-ness experience and knowledge to help buddingentrepreneurs start a business. SCORE also pro-vides sound business advice to business ownerswho may be struggling. To become a counselor,contact Bob Bernhard at 541-745-5816 or [email protected].

Senior Companions touch the lives of seniorswho need extra assistance to live independently intheir own homes and communities by helpingthem shop, get to appointments or just simply toprovide companionship. To participate in the Se-nior Companion Program, volunteers must beover the age of 55 and be able to serve 15 to 40hours a week. For more information, call 541-812-4185 for Linn and Benton counties or 541-574-4714 for Lincoln County.

Senior Medicare Patrol volunteers are neededto help Medicare beneficiaries become betterhealth care consumers through awareness to de-tect, protect and report errors, fraud and abuse.Training provided. Contact Beth Fox at RSVP, 541-812-0849 or [email protected].

SMART (Start Making A Reader Today) islooking for volunteers to read in area elementaryschools with K-3 students who are behind in theirreading development. Volunteers are expected toread at least one hour per week. To apply, go towww.getsmartoregon.org.

Volunteers needed in Linn and Benton countiesto work directly or indirectly with hospice pa-tients and families for respite care, social visits,companionship, phone calls, playing music, read-ing aloud or running errands. Two full days oftraining provided prior to working with patients.Clerical help needed also, with half-day trainingprovided. Call Jamey at Benton Hospice Service,541-757-9616.

Benton County

Benton County Habitat for Humanity seeks avolunteer tool-lending librarian to spearhead and

organize a tool-lending library for the public at theReStore. This is a great opportunity for someoneto share their wisdom and work with unusualtools and wonderful people. Call 541-752-3354 [email protected].

Computer Lab assistants - Do you have a goodunderstanding of computers and a gift for helpingother people understand them? Do you enjoytroubleshooting computer issues? Consider join-ing the Computer Lab team. Call Natalie at 541-766-6959 to apply now.

Good Samaritan Regional Medical Centerseeks dedicated individuals to fill current needs

including: coffee cart, flower delivery, Good Sam's

Gift Shop clerk, No One Dies Alone/Compassion-

ate Companion, Sam's Espresso baristas and tour

guides for first grade children following puppet

shows. Contact the Volunteer Service Department

at 541-768-5083 or GSRMCVolunteerServices@

samhealth.org.

Grace Center for Adult Day Services is seeking

volunteers. Individuals/groups with talents in

music, art, theater, dance or other activities are in-

vited to assist with or lead such activities from 1:30

to 2:30 p.m. any weekday. Presentations are also

welcome with themes such as culture, travel, na-

ture, and history. From 10:30 to 11 a.m. volunteers

are invited to assist or lead preplanned exercise ac-

tivities or games. From 12:15 to 1:15 p.m. and from

3 to 4:15 p.m. volunteers are invited to assist or lead

preplanned activities such as shuffleboard, discus-

sion groups, cards and trivia. For more information,

visit www.gracecenter-corvallis.org or contact Tera

Stegner at 541-754-8417 or office@gracecenter-corval-

lis.org.

Stone Soup needs one or two volunteers to

put away the chairs and tables, mop the kitchen

and return the key to the office at the St. Mary's

site, 501 NW 25th Street, Corvallis, on Fridays

from 12:45 to 1:45 p.m. Contact stonesouphelp@

comcast.net.

Linn County

Albany Historic Carousel & Museum needs

museum volunteers. One day a month, from noon

to 4 p.m., volunteers answer questions and show

visitors around. No museum or carousel experi-

ence necessary. Carving and painting opportuni-

ties are also available. Contact Tyson Brown at

541-791-3340 for more details.

Albany Volunteer Caregivers needs people to

transport seniors for their medical appointments.

Mileage paid if requested. Help with ramp build-

ing also needed. Ramps and grab bars are in-

stalled by volunteers in the Albany area. Please

call 541-928-2173 or email [email protected].


~ Continued on page 12~ Continued on page 11

Volunteers needed Spring 2012 Fresh and fun:Farmer's markets

BY EVONNE WALLS

As spring approaches, farmers'markets begin to take over citystreets with fresh, local produce,baked goods and plants. Farm-ers' markets create a great oppor-tunity to get out for some freshair, visit with other communitymembers, support the local econ-omy and power up your dietwith colorful fruits and vegeta-bles.

According to myplate.gov,everyone should strive to fill halfof their plate with fruits and veg-gies. Red, orange and dark-greenvegetables like tomatoes, sweetpotatoes and broccoli are greatnutritious choices. Add fruit tomeals as part of main or sidedishes or as dessert.

According to Angie Frederic,registered dietitian at SamaritanLebanon Community Hospital,"Purchasing locally grown foodsmeans we are getting foods attheir peak, in freshness and nu-tritional value. Locally grownfoods are often allowed to ripenon the vine and don't spend asmany days on a truck or on ashelf before being consumed."

Can't make it to a farmers' mar-ket? Consider participating in aCSA (Community SupportedAgriculture) program. A CSAprogram involves a farm offeringa certain number of shares ormemberships to the public aslow as $100. When you purchasea CSA membership you will re-ceive a box, typically enough forfour people, of seasonal produceeach week throughout the farm-ing season. Many CSA programsalso offer half boxes and allowyou to add other farm productsto your package such as eggs,honey and herbs for an addi-tional fee.

Most CSA programs run fromMay to Octobter but some dooffer a program in Novemberand December. There are dozensof CSA programs in Linn andBenton counties. To find the onenearest you, visit tenriversfood-web.org.


High bed culture:A step-by-step guide

1. Establish a frame - your raised bed -on level ground. This can be made fromwood, concrete or other materials. (A sim-ilar method called hugelkultur (hill bed)involves a similar layering techniquewithout any structure around the bed,just the heaped organic material.) Thebeds should be 3- to 4-feet wide; anywider and you may be tempted at timesto step into the bed, which you want toavoid. The beds can be as long as youlike, but keep in mind you'll have to goaround the bed to get to other parts of thegarden.

2. If your raised bed is at least 18 to 20inches high, there's no need to dig intothe existing ground. If it's less than that,dig another spade depth deeper and setthis dirt aside.

3. It is a good idea to line the bottom ofthe hole with hardware cloth to keep crit-ters out.

4. Start layering your coarsest materialsfirst - tree and hedge trimmings, bark andbigger wood pieces. If they're too springy,walk on them a bit.

5. Place some of the unimproved soil ontop of the coarse materials.

6. Next, pile on coarse vegetable matter,such as cornstalks, tomato, cucumber orbean vines (no broccoli or cauliflowertrunks, as these can harbor harmful crit-ters over the winter).

7. Cover this with another layer of soil.As you run out of the unimproved soil,start using some good topsoil or compost.

8. Next, layer on your finer garden re-fuse, such as weeds, grass clippings,kitchen waste.

9. Again, sprinkle soil over the top.10. Cover the whole thing with a deep

layer of leaves, then some compost andtopsoil. This top layer should be 10 to 20inches deep. Note: As you layer your or-ganic materials, make sure all layers aremoist; dry organic matter will not decom-pose.

11. After the bed gets some good rainand is quite moist, cover it with blackplastic weighted down with rocks orboards.

A diagram of how to construct a

hochbeet kultur (high bed culture) box.

BY MARILYN SMITH

Grampa Elmer was born at the end of the19th century in the Midwest. He spentmost of his working life building houses,hundreds of them, but he never had muchuse for the telephone.

He dreaded phone calls. Gramma wouldanswer a call right away but Grampawould pick up the receiver reluctantly.What the caller heard was a man in a panicand out of breath, as if he’d just run a milewith his shirt on fire. Whatever the reasonfor the call, the conversation would be briefand would end quickly. Phones, Grampamaintained, were for emergencies. Period.

What would Grampa think of smart-

phones? I’ve had an iPhone for four years –

the first-generation model lasted until Jan-

uary, when I replaced it with a model 4S,

which has a much broader education. I use

it for calls now and then but mostly I’m

checking the weather in six or eight cities

around the world, watching the stock mar-

ket, checking and responding to email on

two accounts, texting my husband to let

him know when I’ll be home, or doing re-

search on the Web. I suspect that, like my

flesh-and-blood brain, I use less than 10

percent of its capacity, and I couldn’t begin

to tell you how I learned to use it. I think it

taught me itself.

The people who contribute stories to Generations got together in mid-January toplan this issue. Story ideas included a regu-lar feature on technology, which led to a di-gression about smartphones. Several of ushad recently replaced older, simplerphones with the latest models and justabout all of us admitted to some level of ig-norance or terror as a result.

Laurie Russell, 57, outreach manager forBenton Hospice Service, told how shelearned about her phone’s ringtone:

“I picked up my brand new iPhone andhad the Verizon rep load my contacts and

get everything set up. Then I went to lunchwith my 27-year-old daughter and two ofher friends. While we were at Red Robinwaiting for our lunch, my phone wentoff…it was a most pleasant sound and Iwas so excited to get my first call. I slid the“slide to unlock” arrow and held the phoneto my ear. “Hello?” No response so I said“hello” even louder and looked up to seeall three young ladies looking at me. Onesaid, ‘Does she know that was a text mes-sage?’”

Ann Johnson, 51, program support super-visor at Senior and Disability Services, hada list of woes:

I have a data plan that I have not usedbecause I’m afraid I will go over. I have noclue how much time a megabyte equals!

My husband, who is as bad as me aboutthis phone, thinks the stupid flashlight appis the best thing since sliced bread.

I like reading things in paper form; theinstructions to my phone are all online. Ifthey printed it out, it would be about 500million pages long! Will I really ever use allthe stuff on this phone?

I have figured out Tango (like Skype) butmy son has decided his nose looks too bigand doesn’t like this app anymore.

I can’t figure out how to email a photothe first time; I always have to send ittwice.

I asked at AT&T if they had some sort ofclass for all the stuff on this phone and heliterally rolled his eyes at me (I am, afterall, a stupid old lady!).

“I am not meant to have anything mod-ern-technology related,” Johnson added.“I am determined in 2012 to figure outsome of this stuff! I need the use of ateenager for a while – they will roll theireyes at me, but oh well – small price topay.”

Are you as smart asyour phone?

The Mennonite Village is looking for two

dependable, reliable volunteers for its gift

shop. Shifts are for three hours and all pro-

ceeds go to the scholarship fund. Contact

Molly Wolfe at 541-704-1086.

Sweet Home Emergency Ministries needs

help with shelf-stocking, bulk item repack-

aging, cleaning and maintenance, client in-

terface, grant writing, financial coordination,

computer, clerical and accounting work. Vol-

unteers are also needed for offsite meal

preparation, serving and cleanup. Call 541-

367-6504.

Volunteers needed~ Continued from page 10


Otherwise get your sneakers onand head on down to your localfarmer's market for food, fun andfresh air.

Here is a list of the farmers'markets in Linn and Bentoncounties:

Albany

April 14 to Nov. 17Saturdays, 9 a.m. to 1 p.m.4th Avenue & Ellsworth Street

Brownsville

April through mid-NovemberSaturdays, 9 a.m. to 1 p.m.Downtown Brownsville

Corvallis

April 14 to Nov. 21Wednesdays, 9 a.m. to 1 p.m. Saturdays, 9 a.m. to 1 p.m.1st and Jackson streets(north end of the riverfront)

Sweet Home

May to OctoberSaturdays, 10 a.m. to 2 p.m.Thriftway parking lot High-

way 20/Highway 228

Fresh and Fun: Farmer’s markets~ Continued from page 10

such as milk, bread and pro-duce) When they arrive,clients are asked to sign in,give their address, show IDand declare income eligibilitybased on a scale set by theOregon Food Bank system.Each client is then given a boxthat is placed in a shoppingcart. Then the client is guidedby a volunteer who helpsthem shop. The amount offood a client can shop for isbased on the number of peo-ple in the household. For ex-ample, each month a personcan take up to one can of tunaand one can of vegetables perperson in the household. Thevolunteers assure that eachclient receives a good varietyof food items. Some personalcare items such as soap andtoothpaste are available. Thebusiest times at SCFB tend tobe the end of the month, likelydue to families running out offood and money beforemonth-end.

The South Corvallis FoodBank obtains food from vari-ous sources. Linn Benton FoodShare, a program of Commu-nity Services Consortium andthe Oregon Food Bank net-work, distributes food to allarea food banks. SCFB also re-ceives excess produce and pre-pared food from vendors atthe Corvallis Farmer's Mar-kets, grocery stores andrestaurants. Local food drivesconducted by churches andother community organiza-tions also bring in a goodamount of food. In addition,they work with Mary's RiverGleaners as well as StarkerArts Garden for Education(SAGE) which grows and do-

nates produce to SCFB. Thisyear SCFB is sharing anAmericorps volunteer withSAGE to provide educationsuch as cooking demonstra-tions that will show clientshow to use available fooditems. Other sources of sup-port for SCFB come fromgrants, local civic groups,churches and many individualdonors.

SCFS strives to have healthyfood available year-round’however, produce availabilityis limited in winter months.During winter months, dona-tions from grocery stores andthe Corvallis Winter Marketsupplement produce receivedfrom Linn-Benton Food Share.The rest of the year, producecomes from a wide variety ofsources. SCFB welcomes dona-tion of produce from house-hold gardens, and can evenaccept eggs from backyardchicken "farmers."

Associate Director O'Keefe

said that the best part of work-

ing at SCFB is helping the peo-

ple who come in. "They are so

grateful. Many have never had

to ask for help before and it is

very stressful for them to ask.

We treat every person with

compassion and the respect

that every human being de-

serves."

South Corvallis Food Bank at

1798 SW 3rd Street is open

eight hours each week, Mon-

day and Wednesday 1 pm-3

pm, Thursday 5 pm-7 pm, and

Saturday 10 am-noon. You can

learn more at www.southcorval-

lisfoodbank.org or by

calling 541-752-4263.

Food bank expands~ Continued from page 7

Documents

Generations April 2012