A Term with Stephen King

Reading Stephen King's, "On Writing," this term has given me quite a bit to think about.

I enjoyed following his life from a boy and seeing how he grew up into his role as a writer. It wasn't something that he really decided in any one moment. Instead, it was a part of him and something that he chose to work at daily.

On page 178 he says, "Practice the art, always remind yourself that your job is to say what you see and then get on with your story."

This is a helpful point for me because so often I get caught up in trying too hard when I really just need to focus on telling the story.

King is a firm believer that "if you want to be a writer, you must do two things above all others: read a lot and write a lot."

I will definitely remember this statement because I have seen how true it is.

It is when I am deeply enthralled in a novel that my mind begins to write stories with better pictures and clearer wording. It is when I am constantly typing that I develop style and expression that comes out more understandably than before.

This also helps to exercise my mind and thought. I think more clearly and go through stories in my head in an organized fashion. It's when I avoid the words, whether taking them in or getting them out, that my mind becomes lazy.

"Having someone who believes in you makes a lot of difference," says King.

I couldn't agree more.

Just as King's wife Tabby was his inspiration, his helper, I need to embrace the critique and encouragement of the "Tabby's" around me.

Not only in my writing, but in everyday life, it's good to remember how important it is to have that person who will tell it to you "like it is."

If I were to pick what I didn't like about the book, it would be that some stories got a little too descriptive for me. When King tells about getting hit by the van, I could see everything like it was happening right there in my own world and time. Good writing on his part equaled nausea on mine.

I was also turned off by the language King used to get his points across. I can tell that it's just his conversational speech, but I really didn't understand how it helped to convey what he wanted to say. Much of the time, it seemed misplaced and drew attention to the words instead of the story.

Overall, there was much to be learned from Stephen King's, "On Writing." It kept me interested and engaged, leaving me with a lot to hold onto as I continue my life as a writer.

Yogurt Extreme

At a Glance:

What: Yogurt Extreme, a new self-serve frozen yogurt shop, serving eight different flavors of yogurt and a self-serve topping station.

Where: 2001 NW Monroe Ave
Corvallis, OR 97330

Why: It's the new place to be on the Oregon State campus and serves great soft serve yogurt


After moving back to Oregon from Southern California, one of the things I missed most was my frozen yogurt excursions. Six crazy college kids would pack into the car, then cruise down the freeway to our favorite dessert destination.

Frozen yogurt is "big" in Southern California. Sadly, as soon as this Oregonian returned home, she realized that Oregon didn't seem to get the same excitement out of this frozen treat.

I was wrong.

The party has arrived.

Yogurt Extreme has now opened up shop on Monroe St. in Corvallis pleasing all ages with self- serve frozen yogurt, served and covered with toppings according to the individual's preference. This is the only self-serve frozen yogurt shop in the area and has become the "place to be," during evening hours, with crowds lining the walls, anxious to pick out their flavors and mix-in's.

Here's how it works: follow the tile wall to the paper cups and check out the flavors of soft-serve yogurt listed on the back wall. Samples can be tried by grabbing a sample cup and simply taking out a dab of the yogurt from whatever machine's flavor sounds good.

When finished choosing what flavor(s) to grab, fill the cup with as much yogurt as wanted and head to the toppings.

Yogurt Extreme offers a huge selection of toppings, including: mochi, strawberries, and several different types off crushed candy bars.

After the yogurt has been smothered with yummy toppings and decorated to the extreme, its time to bring it up to the scale at the front counter. All yogurt is weighed and costs 40 cents per ounce.

Student, Nicole Pease likes "that you get to choose your own portion size."
She has already been here several times and her friend, Kelcey Delach, says she's "been here four times" since the grand opening. " Delach likes the idea of Yogurt Extreme being self-serve and also enjoys the atmosphere present in this bright shop.

Bright pink walls surround the front counter while brightly colored tile with perfectly placed yogurt machines fit in the center of the back wall.

The shiny metal tables give off a funky party feel, as do the slides playing on a flat screen TV. The pictures all capture happy customers with big smiles as they dig into their personalized frozen yogurt treats.

I overheard a table of college guys next to me discussing the amount of people filling this restaurant, surprised at the interest. "It'll be the "neat place," ya know," one student commented.

They kept repeating to each other that they'd never seen an ice cream place this packed.

As the hour got later, this shop began to fill up so fast with people in search of a sweet dessert that the line stretched all the way to the back door.

My yogurt was gone and it was time to go so that someone else could use my table.

The yogurt had been excellent.

The carefully created dessert was just what I wanted and I owe it all to the genius chef in charge: me.

Cancer Quack or Miracle Worker?

Who: Dr. Stanislaw Burzynski.

What: The subject of much controversy for use of antineoplastons in treating Cancer.

Where: Burzynski Clinic
9432 Katy Freeway, Suite 200
Houston, TX 77055

http://www.burzynskiclinic.com/ph/index.html

Why: The Food and Drug Administration continues to investigate whether Dr. Burzynski's treatment has actual success in curing cancer. Many doctors disagree with Dr. Burzynski's treatments and label him a quack, but studies coming out in the doctor's favor.

How: The theory is the number of antineoplastons circulating in a body is always higher in a healthy body than one with cancer. They regulate cell division: the problem that comes with cancer. Prescribing these proteins for patients is Dr. Burzynski's defense.



Roy Hash was just 16 months old when he was rushed in to emergency surgery to remove a brain tumor the size of a racquetball.

After thinking back to the picture of her two-year-old on a ventilator, his entire body covered in scabs, she says,"I know my son would not be here had his body been put through the strain of traditional therapy and that was from the mouth of the pediatric oncologist who wanted to do traditional therapy on my son."

Enter Dr. Stanislaw Burzynski.

The Burzynski Clinic in Houston specializes in the treatment of cancer by administering antineoplastons, amino acids isolated from blood and urine.

The discovery of antineoplastons happened when Dr. Burzynski found that certain proteins present in the blood of perfectly healthy individuals were absent from those suffering with cancers.

Dr. Burzynski has classified this peptide he calls an antineoplaston, a regulator of the body's cell division and the needed defense against cancer.

Because the human body responds to antineoplastons with little or no side effects, as opposed to chemotherapy and radiation treatment, which leaves the immune system run down, the overall health of the body is maintained through treatment.

Roy has now been cancer free since December 2002 and is a thriving teenager.

Oma Hash described the experience of seeing her son, Roy, pull through this deadly brain cancer as her "miracle."

Of the many alternative treatments found in America gaining attention from media, this is one of the biggest attention grabbers.

Not just the media, but the Food and Drug Administration and the general public have taken interest in this treatment, which has begun the final stage of FDA trials. As it continues to prove helpful to fighting off cancer with little or no harsh side effects, (as chemotherapy or radiation treatment) the possibility of having a cure for cancer is closer than ever.

This treatment has been advertised by Dr. Burzynski as the cure people are looking for and, while the FDA has attempted to shut down this doctor's clinic several times in the last 30 years, patients testify to going home cancer free as a result of his care.

As Dr. Burzyski's treatments drew attention, the FDA also stepped in to check things out.

The idea of urine having anything to do with providing a cure to cancer has appeared questionable, resulting in several near closures of this clinic by the FDA.

Dr. Green, a biochemist who has 23 years of cancer research experience, notes on Quackwatch.com that he could see no reason to believe the treatments Dr. Burzynski prescribed as a true cancer cure.

"These facts indicate to me that Burzynski's claims that his "antineoplastons" are effective against cancer are not credible," he says.

This article was written in 1997. A lot has happened since then.

In January 2009, permission was finally granted by the FDA, allowing the third and final research phase to begin at Burzynski Clinic.

This was a huge step for the doctor. Not only has he passed the first two phases of clinical trials, but the third trial may just prove this therapy as more helpful than any conventional treatments have ever been.

Here's why.

The third clinical trial consists of studying the effects of radiation therapy with or without antineoplaston therapy. This study is based on treating colon cancer and inoperable brain cancer in children.

The later cancer is incurable.

Radiation has proved to slow this cancer growth but no one has survived past five years. Chemotherapy won't help at all.

If Dr. Burzynski's antineoplaston therapy does work against this incurable cancer it would mean something huge for the health care system, the future of medical research and the world.

The Houston based clinic has already drawn the attention of other countries seeking to learn more about this cancer cure.

According to Fox 26 news, "It was evidence from patients in Japan that convinced the FDA here (U.S.) to allow further studies in stage two trials." Dr. Masakazu Sawanobori also appeared on Fox 26 news while visiting the clinic to learn how Dr. Burzynski's treatments are conducted.

"His method is very safe and also very effective so I'm sure that this is the new strategy of cancer treatment," Dr. Sawanobori commented.

The comparison of the alternative treatment to other conventional treatments is hard to find.

The Houston News says that Dr. Timothy Gorski disagrees with Dr. Gurzynski's studies and he believes that people who are cured do not take in the whole group of those treated with antineoplasons.

"People who are dead do not get up and say, 'Burzynski did nothing for me,'" Dr. Gorski said referring to the amount of people that this treatment may not have cured for one reason or another.

In the end, two things must be admitted.

First, while there are victims in both conventional and alternative treatments crying from the grave, "my doctor killed me," the amount of patients who want to testify that Dr. Burzynski cured their cancer is much higher then the number of those praising chemotherapy or radiation therapy.

Second, the FDA which spent the first 20 or so years trying to shut the Burzynski Clinic down, is now working alongside the clinic. After two phases of clinical trials, they admit that his medicine is actually working.

It's crazy to think that the cure to cancer could be this simple, but hard to deny the proof that this alternative cure may just be the answer.

Ghost Towns of America

What: "Travel at the Tripp" film series entertains with "Ghost Towns of America"
When: Sunday, March 7 from 2-4 p.m.
Where: The Russell Tripp Performance Center
Takena Hall, 6500 Pacific Blvd. SW Albany
Cost: Tickets are $8 per show or $6.50 for students and seniors.
Contact: For more information or to purchase tickets, call the LBCC box office at (541)-917-4531
or purchase tickets online at www.linnbenton.edu/go/film-series.

The wild west will bring mystery and history to the Russell Tripp Performing Arts Center Sunday, March 7.

The third of a four part film series, "Ghost Towns of America" will will be led by Gray Warriner.

Each trip in this series is presented by the actual person who traveled abroad, coming home with spectacular footage of their adventures. The next session, "Ghost towns of America," follows the journey of presenter Warriner, on his trip across the wild west.

Warriner has put together a superb film of his trip through ghost towns in Arizona, Colorado, Montana and more. Mining camps, chiseled cliffs and other results of the gold rush can be seen high in the Rockies and across the San Juan Mountains.

This video is unique because of old black and white photos Warriner inserted to let the audience see what these towns originally looked like in the 1800s compared to what it looks like now.

The "Travel at the Tripp" series is put on by the LBCC Performing Arts department and AAA Travel.

AAA Travel will be available to answer questions and baked goods, provided by the Safe Haven Humane Society, can be purchased during intermission and after the program.

"They have got some absolutely fabulous bakers," says Patrice Bledsoe-Wright, performance production coordinator, "I always buy something and take it home to my family."

She enjoys attending the travel series because it's not always easy to get away. "It's kind of like getting to take a vacation," she smiles.

Bledsoe-Wright says that the series has become very popular with the younger generations since it first started four years ago.

The final film will be shown on April 11 and cover grounds of England, Scotland and Wales.

Films are available for purchase at each showing.

Sunnyside Up Cafe

Where: 116 NW 3rd Street Corvallis

When: Open 6 a.m. to 6 p.m. every day. Breakfast is served until 2 p.m.

Pricing: Egg and cheese bagels or breakfast wraps start at about $4.50. Larger meals, such as the Suncakes, run up to about $9. Other tasty items include: homemade granola, Belgian waffles with whipped cream and berries or pancakes (buttermilk, blueberry or vegan) with homemade raspberry orange sauce. The breakfast, lunch and coffee menus can be found on the website.

Specialties: Sunnyside Up specializes in local and organic cuisine. They pride themselves on making their meals from scratch and offer vegetarian or vegan dishes.

Try: The sweet potato Suncakes. Veggies can actually taste good for breakfast. This plate comes with a side of fruit and yogurt dip.

Contact Info: (541)-758-3353
http://sunnyside-up-cafe.com

Breakfast is my favorite meal of the day and experiencing it at Sunnyside Up only increased this admiration for morning chow time.

Sunnyside Up is a restaurant in downtown Corvallis, dedicated to using fresh and nutritious ingredients. They try to prepare every part of the meals on location and use organic foods as much as possible. Best of all, they display a wide range of breakfast dishes.

"If I am eating breakfast out in Corvallis, this place is my absolute first choice." Said one reviewer on Yelp.com.

Another said, "What I liked is that the menu is not dogmatic. What I mean is that if you want to order meat dishes, you can. And if you want to go vegan or vegetarian, those options are available as well (which is pleasing to my spouse)."

The restaurant sounded promising, but getting food was not my only goal. I wanted breakfast, but I wanted it to be stupendous.

Stupendous ended up not just being about food, but also included a peppy atmosphere.

Polka dots jumped across the green and orange walls while bold shapes gave off a hip vibe on lamps hanging throughout the room.

Whimsical paintings decorated the walls with bright flowers and swirly strokes. This place had style and was not afraid to show it.

I was ready for an adventure and it started with where I chose to sit. One place stood out more than any other.

It's called, "the community table." A place where people can sit together, whether they know each other or not. This table is big enough to hold six or eight people but there are no chairs.
Instead, the table resides on a platform accompanied by more than a dozen colorful pillows to lounge against.

When I scanned the menu, several plates looked appealing.

Homemade granola, blueberry pancakes, and huevos rancheros all sounded great, but there was one dish that really stood out:

Suncakes.

Suncakes are veggie pancakes that come in three different varieties. They are served with a fresh bowl of fruit and yogurt for dipping.

Because today was the day for an adventure I decided to go for it.

Without searching further, I ordered the sample plate which included sweet potato, zucchini, and sweet beet pancakes.

This was not just any meal.

The flavors hitting my taste buds were new to me. The sweet potato went down first and brought a sensation to my mouth that made me smile. It was a tad crunchy on the outside, warm on the inside and sweet all the way through. The beet suncake was not too far off.

These two competed to become my favorite.

I tried the zucchini and was surprised by the taste. Perhaps having salsa to dip it in would have complimented its taste but, overall, it was a little too much onion flavor for me to take on.

The good food I found definitely outweighed this minor disappointment and I can recommend Sunnyside Up to anyone ready for classic home-style breakfast or those looking for something a little more extraordinary.

I finished breakfast satisfied and ready to come back. Starting the day with tasty foods from Sunnyside Up was a good idea.

My next good idea: to do it again.

Maybe next time I'll have time to chat while lounging at the community table.

Karl Maasdam

Who: Karl Maasdam, professional photographer and small business owner.
What: A conversation about the journey of starting a new photography business and finding success.
Where: 505 SW. Second St. Corvallis, OR. 97333
Why: There is something to be learned from those who have followed their dreams and succeeded.
Contact: Call him at (541)-231-0679 or e-mail at info@karlmaasdam.org



What really happens in the life of a photographer? How do they run a business doing what they love?

Today is the day to find out.

Walk into the studio of photographer Karl Maasdam, and notice several canvas photos displayed on the walls. People smiling, people playing, people kissing.

All People.

He is ready to sit on the comfy couches in his studio living room to discuss the life and business of photography.

Karl is a great example of someone who doesn't just maintain his skill and talent as a photographer. Starting his own business has grown his abilities. As a commercial and editorial photographer he gives great advise on both starting a successful business and living the successful life.

This small room looks like any living room one might sit in. The photo's that hang here tell a story of the person who hung them, the one who shot the photographs and captured the memory as all his own.

Karl explains that one of his favorite parts of working as a photographer is the people. Some more interesting than others. "I really like meeting people and hearing their stories." He says.

One of his proudest achievements is the picture he took of a woman mowing the lawn while carrying two babies: one on her front and the other on her back.

The picture made it into "America 24/7" a book consisting of pictures from various photographers in the US. Since then, it has been used in several other publications.

Most of Karl's work is done at home, but he often meets clients at this downtown studio in the college town of Corvallis, Ore. Work hours vary depending on the time of year. Mid-July through mid-October is when bookings are the heaviest for this popular photographer. It's not unusual during this time for Karl to spend 60 hours per week working on projects.

It's February now and Karl is ready to relax and chat for a few minutes. He eases onto the couch and thinks back to how this happened.

It was eighth grade when he took one journalism class with just two weeks focused on photography and was instantly hooked. His mom worked for the newspaper and young Karl liked photography. These two familiar grounds were the start to a job he loved in photojournalism.

Karl got married and soon a daughter was born. By the time Karl's second child came, he had decided to quit his job and work independently.

Many of the people Karl now works with, knew and respected his professional work from his job at the newspaper. This gave Karl an open door to several assignments that helped start his own business.

"It's a lot of commercial work." Karl has estimated that commercial work takes up about 55 percent of his job. Oregon State University and Samaritan Health Services is a big part of this.

Marketing and public relations coordinator, Jennifer Nitson says that Karl has been taking pictures for Samaritan Health Services since before she began with them in 2008.

"I have not worked with another photographer since I've been here," she says. "He just does a really good job for us."

Wall hangings at Samaritan hospitals highlight the facility's own doctors and nurses in action. A Samaritan billboard on Highway 34 also displays Karl's journalistic style in gigantic proportions.

Karl explains that he likes what he does, but only when he gets to actually do it.

"I like it all... The only thing I don't enjoy is it's always slow in Jan, Feb, Mar. This is the first year my youngest has been in school full time so I have all day of being bored." Today, Karl's work is to clean out a room in the studio.

In the summer months things will pick up and Karl will have full weeks of up to 60 hours.

"A couple years ago I did 30 (weddings) in one summer which is ridiculous," says Karl. This meant cram packed days. An eight hour wedding means 40 hours of work after the wedding to do things like copying pictures to CD's and fixing photos.

On a wedding website, a recently married bride raved about the great service that Karl gave, saying,

"The photos turned out better than I could imagine with every memorable moment captured. His type of photography is the storybook idea where staged photos are to a minimum and he focuses on photos that tell the story of the day."

"It's the closest thing to story telling, which I love," says Karl, "And so many photographers shoot weddings now that it's getting harder and harder."

The hardest part of starting his own business?

"The actual business part. My wife's an accountant so she does a lot of that (financial) stuff.
But it's also fun to have a business" says Karl. He adds, "The first year of taxes was horrible. Now I'm much more organized."

"I always tell people, 'take a business classes cause man, you never know."'

"They always say you don't make money in a business for the first five years and its true."
Karl is very honest about how tough it can actually be.

"We didn't make money for three years," he explains, adding that it's important to be saving for retirement and have extra money in the bank in case of broken equipment or other emergencies.

Despite tough beginnings, Karl has learned a lot and really enjoys the job he has made for himself.

"The worst part is not having coworkers. Having employees is not the same as having coworkers.

This setback is minor in Karl's mind. He loves the people he meets and looks forward to his assignments.

Being able to work around his job to spend time with family and pursue his passions was Karl's goal and he has succeeded in all aspects.

Chocolate Review

Valentine's Day.

The thought of it quickly brings images to mind of pink hearts and red roses. The sound of classic love songs radiates through every gift shop and restaurant owners celebrate customer bookings.
Yes, Feb. 14 is an exciting day for sweethearts.

That is, unless you forgot.

What?

You forgot!

If this is you, don't worry (OK, maybe you should worry a little bit). You most likely have something in common with the millions of others who will rush to the nearest grocery store on the 13th day of this month. After wandering the store for 45 minutes, that stuffed blue cow, tied around a box of lime green jelly beans and packaged in a dented pink box doesn't look so bad.

Perhaps you just need some help. Professional and local.

In an effort to solve this dilemma (as well as try some good chocolate) I have visited several local businesses that make their own chocolate goodies. They all have one thing in common: good chocolate. I mean, really good chocolate. Check them out.

Don't settle on the strangled stuffed animal.

Burst's
www.burstschocolates.com

Address: 353 Southwest Madison Ave. Corvallis, OR 97333.
Contact: (541)-753-2864
Hours: Monday-Saturday 8 a.m.-5 p.m.
Price: half pound boxes are $12.00 and one pound boxes are $24.00. Truffles are $2.00.


Burst's Candy in downtown Corvallis is ready for Valentine's Day with a broad assortment of special chocolate treats. Against the far wall sits a variety of red and pink heart shaped boxes, awaiting sweet somethings to fill their empty nests.

This shop is apparently ready to provide chocolate for a lot of people. The entire wall displays boxes from floor to ceiling.

In the short time I've been here, a handful of customers have dropped in to grab an afternoon snack. Many are regulars and know what they've come for.

I, on the other hand, must stand a few minutes in awe of the amount of chocolate surrounding me.

Burst's has had time to learn its craft. It's been open in Corvallis since 1938 when Charlie and Rhea Burst first practiced their skills. Luckily the chocolate isn't that old. New candies are constantly being fixed up and displayed as fresh beauties.

Burst's offers a huge array of sweet stuff: dark chocolate, milk chocolate, sugar free and specialty candy galore.

Seasonal sweets made especially for Valentine's Day include peanut butter or velvet hearts in dark and milk chocolate. Lollipop style hearts on sticks al

so come in many different shapes and sizes.

I finally decide on a truffle and Velvet heart. While the truffle was good, I'm not truly moved until I bite into the velvet heart. This chocolate is a treasure not to be wasted. I savor every bite and think I've learned something too.

I think this is why Burst's has so many regulars.

Try: The Velvet Hearts. You can't go wrong with

these babies. If I were stuck on a deserted island and left with just one of these delicacies, it would be a good day, a very good day. The darker the better.


The Peddler's Boot and Chocolate Boutique
www.thepeddlersboot.com

Address: 320 6th Ave. SW. Albany, OR 97321
Contact: (541) 924-8866‎
Hours: Thursday from 4-6 p.m., Friday and Saturday from noon-5:30 p.m. and Sunday from noon-4 p.m.
There will be extended hours for Valentine's Day weekend.
Price: $18.00 a pound for chocolates.

This vintage style gift shop shares its space with hundreds of handmade chocolates, created in the back of this historic home. A glass case displays many different small chocolates after they've been whipped up by hand in the back room.

Next to the glass case sits a sign that reads,"Because chocolat

e can't get you pregnant." A housewife from the 1940's era pictured next to the wording, holds a gigantic chocolate cake and shows off her cheerful smile. This seems to be advertised as “the safe relationship.”

Chocolate cherubs, candy bars, and boxes containing a dozen chocolate roses are a few Valentine's Day themed sweets the Chocolate Boutique is displaying for this year's holiday.

Chocolates can also be boxed or bagged in valentine styles. The chocolate covered cherries look beautiful in white, dark, and milk chocolate, their bright red stems standing high above the chocolate mass.

Owner Nancy Klahn prides herself on using Belgian chocolate, say

ing, “It's important to me to have that taste.”

Best of all is the sample plate. These chocolate samples are offered to ev

ery guest as proof that it does taste as good as it looks.

She is quick to offer me a sample. Almost a quick as I a

m to take it.

Yes. She's right. Good chocolate does make a difference.

Try: The Rocky Road Pecan Clusters. Pecans help give a flavor of creamy butter that slowly melts in the mouth. This is a customer favorite at the Chocolate Boutique and understandably so.

Victorian Chocolate Company
www.victorian-chocolate.com

Address: 959 Grove St. Lebanon, OR. 97355.
Contact: (541)-401-3765
Price: Chocolates are $18.00 a pound.

I like the purple. The Victorian Chocolate Company shop is painted a bright purple. At first, I was a little concerned that I wouldn't be able to find the place, but as soon as I turned my car in this building's direction, I knew. This was definitely the place.

Inside I met Kelly Reetz, owner and expert chocolate maker. He's been making chocolates since 1988 and this shop has been open for about four years.

Reetz showed me around his playground. He explained how "Dreams,"as in Chocolate Dreams, have a denser gnash filling than the other chocolates.

He then picked up a chocolate and displayed the letter on top. Reetz demonstrated how he fingers the chocolate into the right letter as it sets. This is called stringing. O for Orange or R for raspberry.

The Victorian Chocolate Company has a huge selection of Valentine's day confections. Rocky Road Hearts, Marshmallow Hearts and Fudge Hearts, as well as chocolate suckers, are a few of the specialties made this time of year.

Continuing on, Reetz highlights some of the featured candies.

"My version of "Turtles,'" he says, are his selection of "Dragon Claws," which he renamed and remade. Turtles are boxed chocolate covered pecans with caramel in the middle. Reetz' Dragon Claws come in dark, white, and milk chocolate. Reetz also makes them with different types of nuts.

I have a confession to make. Because I knew my mom absolutely loves cashews, I decided to bring home one of the Cashew Dragon Claws. I put it in a separate bag, but as soon as I got to the car, my curiosity got the better of me. "She won't mind if I just take a little

nibble," I thought.

I did.

Then I had to take another nibble and another. You get the idea. Who knew that it would taste so great? It was gone within a couple minutes and I decided that it was no big deal. It just gave me a good reason to go back for more and this, I've decided, is a very good idea.

Try: The Apple Dumpling chocolates. These are Reetz' own recipe. The creamy, whipped apple filling has a hint of cinnamon and a texture like smooth ice cream minus the frozen quality.

Hazelnut Hill
www.hazelnuthill.com

Address: Located at milepost 95 between Corvallis and Monroe on Highway 99
Contact: (541)-754-5657
Hours: Thursday-Saturday from 9 a.m.-5 p.m.
Price: About $3.25 for 4 ounce bags and about $5.00 for 8 ounce bags, depending on the items.


Hazelnut Hill is a farm, ice cream shop, a museum, a coffee shop, gift shop, and home to chocolate covered goodies.

Stepping out of the car, silence and sunshine filled the air. Not even the sound of the highway could be heard coming from down the lane.

It was really tempting for me to just grab some chocolate and go for a long walk in the sunshine, but I wanted to get the whole experience. The front door brought me into a long hallway where glass windows separated me, the viewer, from the "work room" filled with hazelnuts and shiny equipment.

A woman, dressed in an apron smiled from the other side of the window and came to meet me on my side of the glass.

She brought me down the rest of the hall, proudly showing pictures of Hazelnut Hill through the years. I soon learned that this friendly woman, Sally, owned Hazelnut Hill along with her husband Rob. She explained that when the timber crisis hit in the early 1980s, they decided to start their own business.

Working together, they now dry about 40,000 lbs of nuts at a time. That's a lot of nuts.

These chocolate covered nuts don't have the elegant quality of a large lace covered box of truffles, but still scored high on my point system.

First of all, they are freshly made.

Everything is done at the farm from the growing of the nuts, to the roasting, the dipping and the packing.

Second, the chocolate isn't an after thought.

Just because this is a hazelnut farm doesn't mean the chocolate is average. In 1995 a Chocolatier with experience in Switzerland, was hired to give Rob and Sally the knowledge they needed to make outstanding chocolate delights.

They now sell milk and dark chocolates, brittle, butters and dried fruit in addition to their flavorful nuts.

These bags of nuts and candies make great gift that presents itself in a little less formal way than the usual dressed up box of truffles. Bags can be combined and boxed at the shop for gift giving.

Try: The Chocolate Hazelnut Toffee is exceptional. It's not chewy. Just chocolate covered with some crunchy nuts and perfectly prepared sweet toffee. The 4 ounce bag costs $3.75 and 8 ounce bags are $6.25. Prices seemed reasonable throughout the entire shop.