In this week’s Corvallis Advocate…

Habitat Restoration in Your Own Backyard: Certification Offered by the National Wildlife Federation

More People Have Cell Phones Than Clean Water

Energy Efficient Light in Corvallis

OSU Research Finds EPA Pesticide Warnings Effective: Cases of Pet Toxicity Continue to Decline

Corvallis Venues: Where Do I Perform?

PETA Still Fumbling With Outdated Tactics

Change on the Horizon for Oregon’s Disabled Workers: New Hope, Expectations, and Challenges

Busking in Corvallis: Local Tradition, and a Fistful of Dollars

Tyee Cellars: Corvallis’ Own Sustainable Winery

Foodie-Friendly Camping Foods

Hannibal: NBC’s New Yawn Factory

Culture Fail: Art Vs. Commodity… A Struggle Too Often Lost

Everyone’s a Critic by Jack Compere

Calendar Picks of the Week!

Calendar: May 23rd – 30th

Only a few ingredients are needed: a food source, such as native plants, seeds, berries, or nectar; a water source such as a birdbath, stream, or pond; cover provided by mature trees or a brush pile; and a nesting box, dense vegetation, or other place for wildlife to raise their young. These four components will attract wildlife to a yard and encourage greater natural diversity. If the property you restore provides habitat for an endangered or threatened species, you also might be eligible for habitat restoration tax credits, thanks to the Endangered Species Recovery Act of 2007.

The size of your yard doesn’t matter too much—even a balcony can provide habitat for a variety of critters, given the right layout. A birdhouse, birdbath, and a patch of native plants can provide many elements that native wildlife need to survive. As for homeowners’ associations, they may not enjoy seeing large brush piles on your property, but many of them already suggest planting native species, which can provide both food and cover. A bird house or other nesting box and a birdbath will complete the picture.

Better yet, encourage your whole community to join in. The National Wildlife Federation also has a Community Wildlife Habitat program in which entire neighborhoods can participate. This helps combat habitat fragmentation, too.

The best part? Hearing different types of birdsong in your backyard—or perhaps that time you glimpsed a fisher or a fox.

For more information or to get your backyard certified, visit www.nwf.org/backyard.

By Jen Matteis

While that might seem a simple thing, a cellphone and access to the internet, these two technologies are the most disruptive and empowering technologies since indoor plumbing and refrigerators. Think about just how much the Western world has changed since cellphones and the internet went mainstream. New words, communities, jobs, and services have made their way into mainstream society.

The same is true in the developing world, new jobs are being created in the very communities that need them.The desire for western electronics and access to the internet has already ready spurred market innovation. In rural India charging Kiosks have sprung up in response to the demand for electricity for charging electronic devices, and for 15 Rupees, about 10 cents, an individual can get their device recharged.

In fact, according to the OECD 20% of the world’s population still lacks basic access to electricity, and yet many of these people have access to a cell-phone. The local desire and need for mobile technology is creating the demand that will drive development.

So while American’s might complain about multi-hundred dollar phone bills, billions of people are connecting, for the first time, to the global telecommunications network. People who never had running water, never had consistent electricity,don’t know how to read, and have never had a landline, are suddenly plugging into the 21st century.

Whole continents are leapfrogging legacy landlines and bypassing desktop computers in favor of mobile devices that enable them to start small businesses and create cooperative exchanges for trading their goods and services.

In fact, throughout the developing world, mobile broadband is cheaper than fixed broadband, despite prices dropping 82% over the last decade. So while their per bit prices are still higher than the prices paid by their Western counterparts, their societies are saving billions by not investing in legacy technology.

It is important to remember that for these people cellphones are more than just a way to twiddle away with their thumbs. The adoption of cellphones represents an existential change to the way they live their lives. Farmers, crafters, and artisans, many of whom are women supporting extended families, who have never traveled more than a few kilometers outside of their villages are suddenly networking with other small groups to exchanges goods, services, and information about potential threats from warlords and opportunities in regional and global markets.

By William Tatum

The effort is part of the ongoing plan to evaluate the city’s light for energy efficiency and cost. Lighting is a large budget item for the city, costing $485,000 a year.

The traffic lights in Corvallis are all LEDs, and there are about 50 inductive 70-watt lights throughout the city. Inductive lights last longer and use much less energy than typical electric bulbs. In addition to reducing energy waste, the city also began addressing light pollution.

Though the effects of intrusive and excessive light on human health are not completely understood, many communities are trying to reduce light pollution. The American Medical Association (AMA) recommended more control of light pollution and glare in 2009. Many cited the dangers of glare for drivers, in addition to sleep disruption and increased anxiety, in support of the AMA’s policy shift.

City of Corvallis street lighting policy states, “The City of Corvallis is interested in well-shielded, energy efficient street lighting sources that direct the light source downward where it is needed, not up or sideways where it is wasted and causes glare, light trespass, and bright skies.”

All 300 city-owned streetlights have flat lenses. Flat lenses significantly reduce the amount of dispersed light and focus the light down instead of up or around. But there are still lights within the city that are not flat lens.

At the request of the City, most of the nearly 3,000 lights owned by Pacific Power and Consumer’s Power have been converted to flat lenses over the last 10 years and the remaining non-flat lenses are being replaced with the new lenses as they need maintenance. The goal is to make neighborhoods more livable by reducing the intrusion of bright light into homes and businesses. The cost for the flat lenses is the same as the drop lenses.

One major place where energy is not saved is the power source. Pacific Power, one of the city’s two power suppliers, gets more than half its power from fossil fuels. To see an energy map showing where Oregon gets its power, visit http://www.oregon.gov/ENERGY/Pages/Oregons_Electric_Power_Mix.aspx.

By Bridget Egan

Researchers, from OSU, writing for the National Pesticide Information Center, recently released a meta-analysis looking at the previous 11 years of reporting on iron toxicosis in pets due to exposure to molluscicides and the results are heartening. Their intent was to determine whether or not EPA mandated warning labels had reduced incidents of canine exposure to toxic garden pesticides.

The EPA, in 2006, began requiring pesticide manufacturers to clearly label pesticides with metaldehydes in them because pets, dogs specifically, exposed to metaldehydes can experience severe muscle tremors, hyperthermia, and metabolic acidosis(renal failure).

Metaldehyde baits are attractive and toxic to more than just slugs and snails. Dogs,because of the addition of food byproducts like molasses, are also very attracted to these kinds of baits.  According to the researchers, “Dogs tend to eat all of the bait available, even digging to retrieve buried bait applications.”

In the analysis, the researchers found that 1,500 molluscicide animal exposures had been reported between 2001 and 2011, with the majority, 81%, coming from the West coast. Of these 1500 exposures, 1285 stemmed metaldehyde exposure and resulted in 35 canine deaths and 603 symptomatic events. The remaining 215 exposures were from iron phosphate exposure and resulted in no canine deaths and only 86 symptomatic events.

Because there is no antidote for metaldehyde poisoning the EPA and these researchers feel it is important that all gardeners who have dogs, or whose neighbors have dogs, be aware of the dangers of using metaldehydes and instead opt for alternative compounds for dealing with garden pests.

Thankfully, gardeners appear to be getting the message. The researchers noted that there was an apparent increase in the number of exposures from 2001-2006, pre EPA mandate, and an apparent decrease subsequently. They attribute this to an  increasing usage of Iron-phosphate based alternatives.

So this year when you head to your local garden shop for slug and snail bait, make sure you reach for the Iron-phosphate based molluscicides instead of the metaldehydes. Your dogs and your community’s dogs will thank you.

By William Tatum

With respect to such quandaries, I want to give readers a feel for the musical landscape of Corvallis.  While not a conclusive word on places to perform, I hope the following will be helpful to readers.

Interzone in Corvallis

Mike Ewing and Mandi DeWolfe of Summer Soundtrack found the relaxed atmospheres of places such as Fireworks Restaurant to be most enjoyable for smaller acoustic acts, especially because being a two-piece, they had no need for extra space.  Also, the audience is allowed to choose between actively listening to the band in a performance area or just enjoying great food in the other room, which allows for a more relaxed atmosphere.

Bombs Away is suggested to be a favorite of many local bands, with the staff treating musicians in a very professional manner.  As Benjamin of ’89 Dynasty states, “The atmosphere at Bombs really promotes a level of kinship between the musicians and the crowd that few other venues can.”  Darles Charwin also concurs, “Bombs was the best. They have monitors that make sense.”

Along these lines, Cloud and Kelly’s and the Whiteside Theatre offer a similar professionalism and environment suited to full bands.  As Mike of Summer Soundtrack states, “Anytime Whiteside throws an event, you get people who just zone out, have a cup of nostalgia and thoroughly enjoy themselves. I love the historical feel to that venue and wish they were able to throw more events.”

Harrison Bar & Grill also gets love. As Harrison White, appropriately enough, also known as Dr. Darles Charwin, KBVR DJ and Music Director, states, “That bar is my sort of home away from home in general.  I know everyone there and it is a real sort of Cheers like family.” HBG has offered Harrison and the bands he’s played in, the Arcadians, Exiles Among You, Dandelion Club, Hallucinogenic Toreador, and PBR Society, the best pay that he has ever gotten and he suggest a familial element is what attracts him to play there again and again.  (Check out The Beat Surrender 9pm on Fridays and The Saturday Morning Hanover Cartoon 10-Noon on Saturdays on 88.7 FM KBVR Corvallis.)

Also, Ben suggests the comparatively diminutive Interzone is “a fantastic venue, largely for its low key tendencies that still totally support bands that wanna rock out.  Interzone is pretty much DIY city, all in one little coffee shop.”

While enjoying everywhere he plays, former Sub Zero Riots coordinator, Chance Jackson, has a preference for house parties and music festivals.  To artists interested in performing at such events, Chance suggests, “Find the festival you want to play and message the admin of the facebook page and ask who to contact for booking.  Facebook is big and its pretty rare to find people who don’t have one.”   Chance’s band Tuesday Nights will be headlining the annual Battle of the Bands on the 31^st, so come check it at the MU on campus.  Also, on June 15^th, Tuesday Nights is performing with Down North, a funk group, at Cloud & Kelly’s for the 21 and up crowd.

By Joel Southall

Being against “factory farming” makes sense, in some cases it needlessly causes suffering and to that extent the demo was compelling. But being told that the only way to solve this problem was to go Vegan is just too much.

Sadly Chris responded to the question, “Aren’t we evolved to eat meat?” with the analogy, “Would a young child choose to eat a bunny or an apple?”

Yes humanity needs to do a better job feeding itself, but the brute force approach is neither logical nor successful.

By William Tatum

Sarah works at B & J Bookbinding with manager Deb.

The inclusive work model for people with I/DD means working, not alongside other I/DD folks, but in a mainstream work environment alongside employees without I/DD. The previous work model, the sheltered workshop—where a business employed almost entirely workers with I/DD, excepting people in supervisory and managerial positions—will be phased out over the next nine years, thanks to the new order. While the order goes into action on July 1^st, the funding and logistics of enacting it won’t necessarily be ironed out until October. The results of Lane vs. Kitzhaber may alter state policy even more than already planned. Changes so far: Oregon now has a “Statewide Employment Coordinator for People with Intellectual and Developmental Disabilities” Mike Maley, and financially, funding of 30-40 million has been bandied around; but at this time, there are still plenty of questions—especially from those whose lives are touched by I/DD.

Cornerstone Associates, a local non-profit which formed in 2001 with the mission of providing employment opportunities for people with I/DD, worry how these changes will affect their many businesses which do not fit cleanly into either the sheltered workshop or inclusive workplace categories, and especially how it will affect employment opportunities for those with more severe I/DD—

Chris and Aaron work together at Cornerstone Wood Products.

who make up a large part of their workforce. “That’s why Cornerstone exists—for the people with more support needs,” says Naomi Burnham, Cornerstone’s support services manager. “We know from Washington State. They shut down all of their sheltered workshops about 8 or 9 years ago. They are considered 100% supported employment in the community. But what happened is that the 20% of folks who have community jobs are that higher level of functioning. The [other] 80%, that most of our folks are going to fall into, are sitting at home without much to do. That’s the piece that we don’t want to see happen, and that’s where this push from the governor can lead.”

Cornerstone specializes in the “small business community model”—think Taylor Street Ovens, or B & J Bookbinding—where a small population of workers with I/DD work up to 25 hours per week, and make up the bulk of the business’s workforce. It looks like the order will protect that employment model (see definition I.9 on page 4), but consider the national push to ensure minimum wage for workers with I/DD, and Cornerstone is facing a challenge. That’s right: the hubbub about Goodwill underpaying their disabled employees last year—while unique in its monstrous scale (CEOs earning hundreds of thousands of dollars compared to some workers earning literal pennies per hour)—failed to address that paying disabled workers according to their productivity—which often means below prevailing wage–is standard practice. It’s argued that by paying a wage commensurate with production, businesses that employ disabled workers with lower productivity are able to break even. Cornerstone employees typically earn anywhere from $2.50-$14 per hour. “The person that’s being paid $2.50 is probably working at a 30% productivity; so your product gains all that cost,” explains Burnham.

Melissa works at B & J Bookbinding.

“I’ve been in this business for 25 years and you periodically go through these cycles,” she adds. “This one is different in the fact that we have both the federal government and the state governments making the push for folks with disabilities. We are all for that; that’s why we’re here,” but Burnham is concerned that workers with lower productivity won’t be hired by mainstream businesses. “[The order is] leaving a whole bunch of people out [the more severely disabled] who don’t have a voice.”

Robin de la Mora, founder of Collaborative Employment Innovations, specializes in job matchmaking for people with I/DD who want to work. She only considers jobs that pay at least minimum wage for her clients. “[Time study/productivity method] is not what I would want for my sister who has a developmental disability, and it’s not what she’s had. In some jobs she has worked at 110% productivity, in some jobs she hasn’t; it’s dependent on the job. And that’s what we focus on: it’s the strengths and the capacities and preferences of the people that we are supporting, trying to match them up.”

While Burnham is in favor of the inclusive model for higher-functioning workers, she feels that Cornerstone’s community small business model still has a role to play in preparing people with I/DD for the mainstream workplace. “That’s one of the real plusses to our system, behaviorally. There may have some mental health issues that make it pretty dicey for them to be out without a lot of support; there may be some legal reasons why some of these people can’t be out in the community. We can provide the first step with that feeling of inclusion here. The work habits; this is how you act on the job. You don’t just walk out when you feel like it, or get mad and throw things down. So the more we can move the folks out into the community, there’s just that holistic wellbeing people get from being a part of their community.” She is frustrated by the current lack of funding of the new executive order. “The way we’re set up, you can manage a small group of folks for the same amount of money that it would take one person in the community. And the money’s not there.”

Eric cuts wood to size.

De la Mora hopes employers will be open to customizing jobs suitable for workers with I/DD. Her business approaches matchmaking by “…look[ing] at ways for the employer to increase their productivity by picking out some entry level tasks of a professional wage position, and putting those aside for an entry level worker to work [a few] hours a day.”

The Order’s goal is a noble one; but to ensure every person with I/DD who wants to work can work may require more funding than Oregon is willing to shell out. What about workers who require a full-time care person?  What about potential workers who are in the criminal system? More importantly: the economy is still tight; what if the jobs aren’t there? The ultimate goal is to have people with I/DD functioning as productive members of not only society, but of the mainstream workforce. Forwarding progress toward that goal is commendable; we can only hope that the governor’s order, and the results of the lawsuit, doesn’t misguidedly reduce employment options. If the general population—and especially mainstream employers—are not willing to hire workers with I/DD, these orders and lawsuits won’t be effective.

The ability of many people with I/DD to contribute positively to the workforce is unquestioned by both Burnham and de la Mora, as long as the workers are in positions that suit their individual strengths and weaknesses. So what’s the problem? “I think a lot of people are on board for competitive employment and inclusive work places,” de la Mora explains. “But I think the general population may not. And that’s where we find the barriers: it’s a lack of awareness.” She affirms: “There is a place for everyone in the workforce; we just have to help them find it.”

“I think it’s ok to say ‘I’m not comfortable with this, but I want to be,’” she adds.

“That’s only going to happen if people with disabilities are in the community inclusively.”

Ready to knock down some barriers, Corvallis?

Read Governor Kitzhaber’s Order here:
http://www.oregon.gov/gov/docs/executive_orders/eo_13-04.pdf

By Mica Habarad

Emily has been busking for a year.

“Support your buskers,” Emily says. “They will remember and appreciate it, and then you’ll have more free music.”

Tom has been busking for a decade in Corvallis. He says the busking scene is active here, and while he doesn’t make a whole lot of money, “it’s a fun thing, you know.” His musical partner, Marsha, has been playing with him for two years.

“It’s fun,” Marsha says. “You’ve got this city ordinance that allows people to busk anywhere, and I think it’s been a real encouragement for people to come out and try busking. A lot of cities run you off. There’s just so many good musicians in Corvallis, it’s a wonderful place for people who are starting out, or people who have played for a long time to practice. This is pretty extraordinary for a little city like this to have kind of a bigger vision about, you know, let’s encourage all the arts.”

The city ordinance she speaks of is Corvallis Municipal Code 5.03.100.050. This landmark legislation makes Corvallis unique amongst Oregon municipalities, most of whom limit or forbid busking. Rebecca Landis, market director of the Corvallis Farmers’ Market, which sees around 5,000 adults pass through on a busy Saturday, explained the origins of the law. Around a decade ago, Rob Gandara, then a Corvallis city counselor, was looking to make the Riverfront a cooler place—the original busking ordinance applied only to the Riverfront area. When his request for legalized busking went to the city attorney, they informed him they’d have to change a whole bunch of ordinances about begging, many of which were very old laws on the books. A few years later, circa 2010, a semi-homeless man named Dale Combes wanted to make sure busking could occur anywhere in town, and petitioned to have the busking ordinance expanded from just the Riverfront to the whole town. He was joined in his quest by the

A rockin’ dance floor forms behind two members of Gumbo.

American Civil Liberties Union (ACLU), who wanted to expand the legal right to beg—not just busk—as a form of free speech. The City Council wrestled with the issue, holding a plethora of meetings. The Oregon Department of Justice weighed in, informing the city that begging is protected in the state. The final version of the law defines busking to include “singing, dancing, playing musical instruments, other performances, as an inducement to the giving of alms.”

In that spirit, the guys in Gumbo have been jamming in Corvallis for eight years, playing the very same spot at the farmers’ market the whole time, and they love it. Joe, Michael, and Syd started when the market started, happy it gave them a venue where “people can come by, with their dogs, and you can see everybody.” Beginning last year, and fully flourishing this season, an impromptu dance floor has formed on the sidewalk behind them, with as many as a dozen people at once dancing away to Gumbo’s groovy tunes.

Gina, the only musician actually booked by the farmers’ market for the day, has been playing music for 25 years. She’s been playing here in Corvallis for a few years after taking a decade off to raise her kids. She plays many different venues, from retirement and assisted living facilities to Imagine Coffeehouse. She has a day job as a waitress, but busking is a hearty supplement to her income, helping pay the mortgage.

Syd jams on the accordion.

“It makes it pretty possible for us to make a living,” Gina says. “This is my favorite thing to do; I’d be doing this at home, so I might as well be out here.”

She plays everything from classical guitar to Fleetwood Mac and Led Zeppelin covers, as well as a Sade song. She’s currently recording an album so her kids will have a permanent record of her recordings, having grown up hearing her play all the time.

Sagan and Jake, who appear to be teenagers themselves, play soothing classical music. Jake on violin and Sagan on the cello have been playing their individual instruments for six years or so, playing together for the last two. While they’ve played for people before, this was their first time busking. Market-goers seemed to appreciate these virgin buskers, exemplified by an instrument case full of appreciative cash.

“It’s really fun!” Jake says. “It’s kind of a positive reward when they drop in some money; it means they like it.”

At the other end of the musical spectrum, Syd, a drifter who’s “just passing through” Corvallis, made a bunch of money playing a saw—an actual metal saw—in Santa Barbara, and used the proceeds to buy the accordion he plays now. Shirtless and sweaty, wildly belting Tom Waits tunes, he manages to pull in donations, with a $5 bill lying proudly in his accordion case amongst a smattering of singles and change.

“I play very spastically, and I actually do very serious damage to this accordion, but I think it sounds good for it.”

“Accordions,” he adds, should be played “violently, they should not last.” He double-checks with a farmer selling organic vegetables at a nearby stand, worried he’s playing too loudly, but is heartily encouraged to, “Have at it, man.” This is Corvallis, after all.

By Seth Aronson

Winemaker Merrliee Buchanan Benson is the fifth generation of Buchanans to farm this land and she knows that to keep it producing, they have to run their winery sustainably. The health of our local wine industry, ecologically and economically, is representative of the health of the Willamette Valley. As Oregon’s wine reputation grows, the opportunity to lead the industry in sustainable practices grows with it.

Patty Skinkis is a viticulture extension specialist at Oregon State University who works with the commercial grape industry. She looks at the sustainability of the vine and the environment, as well as sustainability of the winery itself.

“The definition of sustainable is different in different regions because of the pest pressures and the climate. Here in Oregon, it’s rather easy for me to design and implement educational or research programs along sustainability. We’re looking at fewer pests and diseases to worry about and better weather during the growing season, too.”

She adds, “It’s more possible to do organic and more possible to be sustainable here”

Sustainability in the vineyard and sustainability in the winery are really two different things. “From the standpoint of a viticulturist, the question is ‘how can we produce grapes in a way that is environmentally and agriculturally sound?’”

When the public thinks about sustainability, they may immediately think of organics and chemicals. However, an organic winery is not necessarily sustainable, though sustainability can encompass organic methods. Each farm requires certain inputs to produce grapes. Certainly, chemicals are one input. But Skinkis points out that water, labor and nutrients are inputs that have a major impact on the environmental and economic health of the farm, the winery and the region. Understanding and reducing these inputs can lead to the kind of winery that is sustainable in the long-term and produces a high-quality grape.

Skinkis points to programs here in Oregon that are certified sustainable through LIVE, Low Input Viticulture and Enology. Chris Serra is LIVE’s Executive Director and has over five years experience managing and growing LIVE’s programs. He explains how his organization works with growers to recognize and limit inputs.

“When growers participate in LIVE, they use an integrated approach that includes gathering data about their operation and employing preventative measures to protect plants from pests and disease —these steps reduce the needed inputs. When inputs are necessary to protect plant health, growers choose approved substances and follow restrictions on their use.”

LIVE is the largest certifying body in the grape industry in the Pacific Northwest with more than 290 member wineries. Serra sees that as a testament to the dedication of the growers. “Vineyards and wineries in the Northwest can be, on average, smaller operations with a passion for sustainability but limited resources, especially in terms of time and capital. They make time for this despite the constraints, and we’ve seen positive outcomes where members share their knowledge to help each other improve.”

The reasons for certification like LIVE or Salmon-Safe are two-fold. One reason is an Oregonian desire to be a good steward of the land. “Oregon’s industry mindset is ‘we are a green industry; we want to be stewards of the environment.’ Some people will tell me flat out, especially if they own their vineyard or winery and are an estate winery or business, they will say it’s the right thing to do,” said Skinkis.

The other reason is financial. Most wineries want sustainable grapes because consumers want sustainable grapes, so it makes good business sense.

The power of certification can be seen in the marketplace. According to a study conducted by the Wine Institute, 34 percent of wine consumers surveyed considered environmental or sustainable attributes when buying wine. Significantly, 66 percent of these consumers identified sustainable wines by their label at the store, not from research prior to shopping. Seeing that seal of approval on the label makes a big difference.

Knowing more about the certifying body can help consumers decide if the seal of approval actually carries any weight, or if it is just a marketing tool. LIVE was founded by a small group of Willamette Valley winegrowers who partnered with university researchers and extension agents. They wanted to understand the impact of the industry and improve their practices and looked to the centuries-old industry in Europe as well as contemporary research.

For a winery to be considered for certification, it must pay a one-time application fee, annual dues and an inspection fee based on the case production of the winery. After adopting LIVE’s standards, the winery must use them for two years before gaining the certification. Farmers must submit to third-party inspections to guarantee adherence. The standards come from the International Organisation for Biological Control among others.

“IOBC’s guidelines are the backbone our vineyard standards, but we have also drawn from growers’ own best practices, the South African Integrated Production of Wines Cellar Manual, Salmon-Safe’s whole farm guidelines, and other sources. Our standards emphasize the use of technically robust and scientifically supported practices and tools. The IOBC reviews our standards each year and provides us with an accreditation as well as useful feedback for improvements.”

Any certification must be stringent enough to hold wineries to a high standard but popular enough to make it worth the farmers’ time and money.

“The nice thing about the sustainable approach, or organic approach or even biodynamic approach, the one thing about all of those is that there’s some certification behind them that’s calling them to be more astute farmers and as a result also deliver better products,” said Skinkis. So a pinot will taste like a pinot because of genetics and climate but good practices can determine a better product.

Tyee Cellars does not have a LIVE certification but it is certified Salmon Safe, which inspects non-vineyard crop and landscaping. It certifies that the farm does not have run-off, that it provides riparian buffers and that the waterways on the property are healthy. Buchanan Benson said her father certified the farm years ago because of his passion for conservation and the desire to protect the riparian habitat. The farm also has several hundred acres in a conservation easement held by NRCS. Like many farmers, she fell in love with the land and wanted to continue working it and pass it on to the next generation. Tyee’s acreage reflects the family’s love of nature. Trails wind through giant oaks and a beaver pond and two creeks provide high quality riparian habitat.

They grow grapes using organic methods that are perfectly suited for the climate, like pinot noir, chardonnay and Gewurztraminer. This is one part of the farm’s sustainability plan. “Our intention is to have this business last for many more generations. So part of keeping it sustainable for us is keeping it small and manageable, keeping it a place where we still want to live and still want to work,” she said.

She also notes that one of their best assets is the deep Willamette soil. To protect it, they keep a cover crop of flowers and legumes year-round. Tyee is also a solar-powered farm and like most Willamette Valley vineyards, it uses little irrigation. Buchanan Benson said that when a vineyard is managed sustainably, it shows in the wine.

“We can harvest exactly when we want to, bringing it into the winery when it is perfectly ripe,” she said. “It makes it easier to make a higher quality wine. It is more hand-crafted, more hands-on, more traditional, too.”

When the grapes she produces are high quality, she can let their flavor take center stage and not have to add anything to her wine. But she doesn’t think consumer demand is quite there yet for organic or locally produced wine. She wishes that the consumers who prioritize local or organic meat, produce, and dairy would do the same for wine.

“There’s not a huge value, unfortunately, placed on local when it comes to wine.”

Organic wines get shelved separately, so a consumer would have to search out the organic section instead of seeing an organic pinot noir shelved with all the other reds. She argues that locally produced wine’s taste represents our local environment without the additives or mixed batches of imports. If we are good stewards of our local soil and water and air, shouldn’t we taste that when we drink local wine? Buchanan Benson thinks so.

Patty Skinkis pauses when I ask about a difference in taste. “That’s a big jump between managing and tasting the difference. From a standpoint of in theory, if you design a vineyard to be sustainable, be a healthy vineyard, it’s always going to be a better product. From the standpoint of just being a good farmer, being a good steward of agriculture, you’re going to do things that produce a better end-product.”

“Sustainable farming seems to make all the difference in the world, I think, and it’s really very economical. You do have to be a little creative to try and find the right balance,” Buchanan Benson notes. But “It’s very economical to be an ecological farmer.”

Like most industries, the consumer holds more power than they might know. Demanding wines that are certified by LIVE or Salmon-Safe could push more wineries to adopt sustainable practices. Consumers also have the power to contribute to a sustainable local industry by supporting Willamette Valley famers who sell grapes or produce estate wines. Buying direct from a winery that reduces inputs and stewards the land ensures that these practices continue well in to the future. It’s special that we are able to enjoy boutique wines produced in our backyards that are not available outside of Oregon. And Oregon has a reputation for being progressive in its wine making.

As Chris Serra notes, “we like to think of Oregon and the Northwest as being in the vanguard of sustainable viticulture. Other regions and states have been chasing after that title.”

If sustainability becomes the norm in the Willamette Valley, perhaps the need for subsections of wine classed by growing practices will become obsolete. This would mean a better product for the buyer and more incentive for the grower.

“Often times, I think what’s conventional anymore? What’s becoming mainstream is sustainable approaches and partially because it’s logical. It’s logical from the business perspective and also from the environmental perspective,” said Skinkis.

Many local farmers practice sustainability because they have to be in order to conserve resources and keep the land productive. Benson Buchanan clearly loves where she grew up and she wants to make sure others are able to enjoy it, as well.

“Part of sustainable is definitely something you can continue to do year after year. It keeps us as a family on the farm generation after generation, and it allows new possibilities for the future.”

By Bridget Egan

The summer farmers’ market is in full swing, and there’s no reason why Corvallisites can’t bring the bounty of the Valley to their campsites. The two main criteria to keep in mind when choosing camp-friendly foods are quick cooking times and little or no need for refrigeration. While this isn’t always possible for every food item, choosing plenty of fresh produce and dry goods should help save space in the cooler for proteins.

The following “foodie-friendly” camping meals are best suited for car camping; the only cooking equipment needed is a camp stove or a grill grate set over a fire.

Gnocchi with Mushrooms and Sausage in Marinara

Hearty and filling, this dish is comforting, and the only item requiring space in the cooler is the sausage. It can be any variety, but a fully cooked sausage is best to save time and camp fuel. You can purchase pre-made gnocchi at almost any grocery store, or if you’re the punishing type, whip them up from scratch and hand-shape each one ahead of time. Use crimini, portabello, chanterelle, or morel mushrooms and your favorite marinara, store-bought or homemade. Pair with a spicy Syrah or Malbec, which need no refrigeration.

Procedure:

1. Boil gnocchi for a few minutes until they float. Drain and set aside.
2. Using same pot, saute mushrooms and sausage til hot, then add cooked gnocchi and sauce.

Marinated Skirt Steak with Roasted Corn on the Cob and Heirloom Tomatoes

Short cooking times make this cut of beef quite possibly the quintessential campfire food. Prepare ahead of time a simple marinade of olive oil, soy sauce, lime juice, cumin, and chili powder and let the steak marinate at least one hour. The veggies for this dish do not need any refrigeration and can be found at multiple stands at the farmers’ market. Pair with a growler of your favorite IPA or pale ale, which can be kept cool in a nearby stream.

Procedure:

1. Set the grate about four inches above a low campfire.
2. Grill the marinated steak about two minutes per side for medium rare. Let it rest so the juices redistribute, about five minutes.
3. Roast the husked corn on campfire grill grate until golden brown on all sides. Coat with butter, olive oil, or mayonnaise and season to liking.
4. Slice the tomatoes and sprinkle with salt and pepper.
5. Slice the steak against the grain into strips.

Hobo Packs with Fish, Herb Butter, and Summer Vegetables

Camping anywhere near bodies of water provides access to fresh fish, either by catching it or purchasing it from the local fish market. If acquired the same day, it won’t take up valuable cooler space. The only make-ahead prep needed for this dish is the herb butter, which can be made by mixing soft butter with chopped herbs of your choice. Cilantro, parsley, tarragon, and chives are excellent choices for a delicate fish. Summer veggies like bell peppers, corn, mushrooms, and squash are light, flavorful, and will match the cooking times of any fish. Pair with a crisp Sauvignon Blanc or Pinot Gris.

Procedure:

1. Cut aluminum foil into large squares.
2. Layer from bottom up: veggies, herb butter, fish fillet, and more herb butter.
3. Wrap up hobo packs tightly and place directly on hot coals or grill grate.
4. Cook for about seven minutes or until fish is opaque all the way through.

 Local Chefs Dish on Their Camping Favorites

“Beer pancakes with bacon and eggs.” – Sarah Farey, Head Chef at Block 15 Restaurant and Brewery

“Pork and wild mushroom roulade. Pork loin, white elm mushrooms, garlic, onions, spinach, and fontina cheese. Rolled and wrapped in wild boar bacon and roasted in a Dutch oven.” – Ethan Flom, Head Chef at Luc

“A killer cast-iron breakfast hash: eggs, bacon, and coffee in a Moka Pot. I’ve also used ingredients from the previous evening – burger fixings like onions and tomatoes, sometimes bratwurst – whatever’s on hand.” – Dana Hurff, Head Chef at Les Caves Bier and Kitchen

“Garden vegetable Triscut-crusted rainbow trout. I always have Triscuts when I go camping, and if I’m lucky enough to catch some rainbow trout it makes a great crust. Just dip your fish in a little egg wash, dredge it in some crushed-up Triscuts, fry in a hot cast iron with butter, and you have a tasty fish!” – Cody Martin, Executive Chef at Corvallis Country Club

“Chocolate Scotty. It’s a morning pick-me-up, afternoon nap inducer, evening aperitif, and late night country song driver. Mix three parts hot cocoa mix with one part instant coffee. Place in your favorite ol’ camp mug and add hot water. Then add a suitable amount of Black Velvet Canadian Whisky. Sing Alannah Myles’ ‘Black Velvet’ on the first toast.” - Matthew Otten, Chief Check Writer and Purveyor of Fine Beers at Terminus

By Bridget Olson

Hugh Dancy as Special Agent Will Graham

Despite the silly Terminator meets Saw logo and Twilight’s David Slade at the helm, when I first heard about this series I was instantly excited. How could I not be? Having loved everything in the past save Red Dragon (sue me) and with the bar for television having been raised so much over the last several years, there was plenty of rope about by which to hoist my hopes up high. Unfortunately, however, the follow-through turned out to be sloppy and lackluster.

My main criticism of the show is that it inelegantly tries to sniff the current popular Sherlock throne. This is done primarily by way of modifying the main character, FBI special investigator Will Graham, awkwardly and quite severely into an unstable, neurotic Sherlock clone with a few low hanging personality trait fruits to juice over the course of a few seasons. Predictable. And to make matters worse, his crime scene visualization involves what appears to be a golden light saber moving in front of the screen. On the count of three… facepalm.

I’d mention more of the characters, plot or storyline… but it is all pretty run of the mill and forgettable. Their methods of adapting the storyline are effective but uninteresting. Is it the most terrible TV I’ve ever seen? Absolutely not. It’s just sorta blah. Ten years ago it may have blown minds, but there are a  dozen or so other shows out there right now that do it all much, much better.

By Johnny Beaver

Andy Warhol, Oxidation Painting (detail), 1978, bronze paint, urine.

Not many people who get into art do so for reasons that don’t at least partially include the romance felt for other artists and their work. Or even just the idea of being well known and thought of as a genius without having to log the hours for a mathematics Ph.D. To break it down into less exhilarating terms, the concept could even be thought of as a remote control for one’s ability to simply matter – and with a shot at changing the channel based on who you are rather than what you had been taught to do. There’s a purity to it, even if encased in a thin slime and wrapped around the sentimentality of your average teenager. Eventually, as skill builds and is introduced to the ambition that is so often rooted in the aforementioned, a motivational balance is struck.

On one hand, these motivations can lead a person to actually do great work at some point, but that’s only if they’re able to grow out of them. Or, in some instances, if the person is able to recognize when they’re being caught up in similar pathways of reasoning and change course. As we all know, it isn’t easy to resist the baser parts of human nature. But as I’ve gotten older and grown in both skill and experience as an artist myself, I’ve watched more and more fellow artists cross these points of no return first hand. And I’ve come close a great many times myself

The line in the sand that I’m describing is the commodification of your work. How many shows, festivals and events have I done in my life for no other reason than to use my work as a vehicle for exposure? There’s nothing wrong with exposure… right up until that mechanism suddenly changes gears inside you and you no longer think of your own work as anything but a vehicle. And a vehicle for what, itself? Have you ever heard the expression, ‘spinning your wheels?’

Andy Warhol proved a few decades back that the only thing you need to create art is a surface and some urine. Sure, art generally costs a lot of money and time (which, in turn, costs money), but let this be a lesson to you: don’t let that, or anything else, position you too close to crossing the line. One’s attitude, thoughts, feelings, etc. go into their work whether they like it or not. They uncontrollably transfer into the medium at hand. Art is one of, if not the most ‘free’ things a person can engage in. Don’t contribute to the collective poisoning of the well.

By Johnny Beaver

Tyee’s 28th Annual Memorial Day Celebration. 26335 Greenberry Rd., Corvallis. 12 – 5 p.m May 24 through 27.

Corvallis Farmers’ Market. 1st St. and Jackson St., Corvallis. 9 a.m. – 1 p.m May 25. Every week turning into a lost opportunity to make it out to our local farmers’ market? It’s not too late to turn a first visit of the year into a great habit! The outdoor farmers’ market features fresh, locally grown, locally produced dairy, meat, and farm goods. For info, visit www.LocallyGrown.org.

$5 Movies at Ninth Street Cinema. 1750 NW 9th  St., Corvallis May 28. All movies are $5, every Tuesday, all day. What could be better than catching a flick without bottoming out the bank account?

Stitch Night at Stash. 110 SW 3rd St., Corvallis. 5 – 8 p.m May 29. Love to knit? Then check out Stash this week and participate in a free social knitting and crocheting group; bring a project, get inspired. For info, visit www.stashlocal.com.

In this week’s Corvallis Advocate…

Tiny Nematode, Big Losses to Eastern Oregon’s Wheat

50th Anniversary of Legendary OSU Professor’s Everest Ascent

Hate Weeds? Learn More About the Enemy at This May 18 Tutorial

Corvallis Hikes: A Few Places to Plant Your Feet

Limited EU Ban on Pesticides: But Will It Matter?

Mazama Brewing Set to Erupt: Taproom Opens on May 31st

Co-ops: Form, Function, and the Triple Bottom Line

Being Black in Corvallis

Heartland Humane Society: 7 Years of Progress, More Saved Animals

2013 Willamette Angel Conference Roundup: Willamette Business Startups, The Envelopes Please…

Take a Hike and Benefit Greenbelt!

Culture Fail: 2nd St. Circus… bipeds, tires, tunnel vision, oh my!

E Pluribus Nada by Jack Compere

Calendar Picks of the Week!

Calendar: May 16th – 23rd

Root-lesion nematode

Researchers at Oregon State University have discovered the cause behind $51 million annual losses in the Northwest’s wheat industry. Five times smaller in diameter than a human hair and half a millimeter long, the root-lesion nematode has been found in 90 percent of fields. In 60 percent of fields in Oregon and Washington, it exists in numbers large enough to reduce crop yields.

The trouble is knowing it’s there. This transparent, microscopic nematode lives in the soil and feeds on the roots of wheat, oats, and other crops. This makes it much harder to spot than fungal pathogens that attack both the roots and the crowns of plants—and it paves the way for other pathogens, too.

“There just aren’t apparent visible symptoms in the plant canopy,” said Dick Smiley, a professor of plant pathology at Oregon State University who has studied the nematode since 1999. “It can only be evaluated by testing the soil at a commercial lab or a university lab.”

In areas with less rainfall—such as eastern Oregon—the problem is exacerbated, as the nematode hinders the plants’ ability to take up water.

“It becomes more important as the rainfall diminishes, particularly in fields that cannot be irrigated—which is a great share of the wheat industry in the Pacific Northwest,” said Smiley.

This makes it a huge problem in the part of the state most dependent upon its wheat crop.

“Winter wheat is still the king crop in all of eastern Oregon,” Smiley said. “That is the major crop that is profitable.”

Getting rid of the nematode poses another quandary. While crops such as barley, flax, and safflower are less susceptible, they are also far less profitable, which makes crop rotation an impractical solution. Pesticides aren’t an option, either, as none are legally available to kill the nematodes.

“We do not know of any way to control these nematodes through chemical means in large-scale agriculture,” commented Smiley.

Instead, researchers at Oregon State University are trying to genetically modify the plants for greater resistance.

For now, the root-lesion nematode will remain the hidden ruler of eastern Oregon’s king crop—until that crop’s genome is changed enough to resist a very stubborn pest.

By Jen Matteis

Born Oct. 5, 1926 in Arcata, California, Unsoeld graduated from OSU in 1951 with a degree in physics, later coming back to the university as a professor of philosophy and religion—he also helped found the OSU Climbing Club.

In 1976, tragedy struck when Unsoeld attempted to climb Nanda Devi, India’s second-highest peak, with his daughter Nanda Davi, ironically named after that very mountain. An accomplished climber in her own right, she died during an ascent plagued with complications.

On March 4, 1979, at the age of 52, Unsoeld was killed in an avalanche while climbing Mt. Rainier with an expedition of students from Evergreen College. He was once quoted as saying, “Death is not too great a price to pay for a life full-lived.”

“The US spends billions of dollars a year in weed control,” says Heath Keirstead, who is a part of BSWCD’s Education and Outreach department. “After prevention, the second most cost-effective strategy to keep our landscapes healthy is to spot invaders early—when populations are very small—and to address them quickly. Having an army of informed, active volunteers is essential to protect our beautiful Willamette Valley habitats.”

The class already has 19 registered attendees, but there’s no maximum limit. Participants can also use the information they learn to help “make good choices when selecting new plants for their gardens,” maintaining their yards, and recognizing weeds while recreating.

“At the May 18 training, we will review a smaller number of plants (probably 10 to 15), learn which plants to report and how to report them, and get volunteers to sign up for one or more volunteer efforts to help control the spread of invasives in Benton County,” Keirstead says. The class runs on Saturday, May 18 from 9 a.m. to 2 p.m., with lunch provided. Want to join the fight? Email HKeirstead@bentonswcde.org as soon as possible to register.

By Mica Habarad

Mary’s Peak: About 15 miles outside of the heart of Corvallis, Mary’s Peak is one of the most famous places to hike in the area. The mountain is home to just over six miles of trails, many leading to the highest point in the Coastal Range with a breathtaking view of Corvallis, the Cascades, and the ocean. The paths can get somewhat steep, making it ideal for those who want a little challenge. Be ready to dedicate the majority of your day to this peak, but the end results are definitely worth it!

Bald Hill: This trail is very popular for Corvallis locals to explore because it is close and offers a beautiful view of the city. Located on the outskirts of town, Bald Hill provides an easy and casual hiking experience that should only take you a couple of hours to complete. It’s also a great area for mountain bikes, as the paths are wide enough to navigate regardless of your level of experience.

Dimple Hill: Located just outside of town, Dimple Hill offers a trail which can be used for hiking, biking, or even horse riding. The trail is easy, allowing leisurely exploration and a great chance to get outside in the sun and see a great view of Corvallis. Mary’s Peak is also visible from the top, offering inspiration to plan your next excursion. The trail is fairly long, taking 8 to 10 hours for the total trip.

Mulkey Creek: A little past Bald Hill, Mulkey Creek is a shorter hike which provides great exercise. The trail offers a more difficult hike than a lot of trails in town. This path is very mountain bike friendly, as well. The views at the top aren’t great, making this path better suited for a spontaneous hike that you don’t have to get to the peak to appreciate—there’s plenty of natural beauty on the way.

Peavy Arboretum: Maintained by Oregon State University, this area is great for forest enthusiasts as the trail leads you through old growth trees and other wooded areas. The path also goes by Cronemiller Lake, offering water views that might be lacking elsewhere in Corvallis. This trail will take the average person about three hours to complete, offering another shorter path that can be completed during the day leaving you plenty of time to get other things done.

By Mitch Haines