Special K Style

A Term with Stephen King

2010-02-26T20:15:00.000-08:00

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

2010-02-25T19:24:00.000-08:00

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?

2010-02-23T12:34:00.000-08:00

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

2010-02-21T15:01:00.000-08:00

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

2010-02-12T20:07:00.000-08:00

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

2010-02-06T15:52:00.000-08:00

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

2010-01-28T22:27:00.001-08:00

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.

What Stephen King Taught Me

2010-01-22T11:25:00.000-08:00

I must admit, when I first opened "On Writing," by Stephen King, I dreaded the amount of time 50 pages would take to read. I was wrong.

Not only did my time seem to fly, but the years of King's childhood flew by like a maniac driver on rough road. The hard life experiences that shaped his writing were complimented by his unwavering persistence.

Perhaps because of persistence, difficulties in King's life were conquered. His endurance paid off at home and in his writing. This is a good lesson for myself and any writer to learn: don't give up.

When haunted by rejections over and over, King simply used his disappointment to better himself. It is easy for me to put down the pen at the first sign of failure and give up, but this book is a good reminder to keep going. When I can't think of where to start and when I can't think of how to finish. Keep going.

"Come to it any way but lightly. Let me say it again: you must not come lightly to the blank page."

These words from his story are a plea to give all or nothing. There's no middle ground, no halftime commitment. It's a serious endeavor that takes serious action.

I've read and I've thought. Now, my action will show how much I've really learned.

Restaurant Review

2010-01-22T09:14:00.000-08:00

Cafe Yumm!

Location: 2001 NW Monroe Ave. Corvallis, OR 97330.

Food: Nutritious cuisine featuring the tasty Yumm! Sauce. Hungry guests can find Yumm! Bowls in eight varieties, sandwiches, soups, salads, burgers and wraps.

Try: The Original Yumm! Bowl. This popular bowl of brown rice is topped with the Original Yumm! Sauce, cheese, tomato, avocado, sour cream, olives, cilantro and salsa.

Price Range: About $4.50 - $7.95 for meals. Soup prices start at $2.75 for a small bowl with bread.

Open For Business: 10 a.m. to 8 p.m. Monday-Friday and 11 a.m. to 8 p.m. Saturday and Sunday. Come for breakfast, lunch and dinner.

Info: Contact Cafe Yumm! at (541)-757-YUMM or visit http://www.cafeyumm.com/

Warm southern colors across the walls contrast with low lights and rich wood tones of booths and tables. A walk through cafe door's welcomes guests to this comfortable but sophisticated atmosphere.

Welcome to Cafe Yumm!

This unique hang-out is a restaurant that serves vegetarians, vegans, and meat lovers alike. It offers menu items unique to their shop, like the Yumm! Bowl and tempeh or tofu skewers. Cafe Yumm! also invites guests to enjoy classic cafe dishes.

Their soups remind me of home, with a delicate taste that relaxes and warms. Sandwiches and salads are also offered in fresh and healthy Cafe Yumm! style.

I must admit, deciding on just one dish was a tad overwhelming. I finally settled on the Southwest Tofu Wrap. The idea of tofu sounded a little scary, but when I bit into the unfamiliar bits of spiced soy, I was pleasantly surprised.

"Wow!"

The seasoned tofu combined perfectly with the spicy salsa and melted cheddar cheese.

This serving was a little larger than needed, but it kept calling me back to savor the experience all the way to the last bite. I did and it was amazing.

Tofu is not the main item on this spread, though.

The most popular items on the Cafe Yumm! menu would have to be Yumm! Bowls. These bowls come with rice covered by special toppings, combined to create the perfect flavor.

All Yumm! Bowls come with these deluxe toppings: Tillamook cheddar cheese, tomatoes, black olives, sour cream, avocado slices, salsa and cilantro.

Owner, Denis Abreu says the most often purchased Yumm! Bowl would have to be the Original. This one comes with brown rice, organic black beans and Original Yumm! Sauce, covered by the deluxe toppings.

There are several other varieties of this bowl as well. One with a savory zucchini sauce, another with some extra spice.

Abreu, says his favorite dish is the "Jazzy," made using jasmine rice, red beans and salsa with Yumm! Sauce, but, smiling adds, "it always changes for me."

He livens up his dish by adding extra toppings. Papitas, or dried pumpkin seeds, are the extra ingredient currently found decorating his lunch bowl.

The name of this restaurant is another unique addition with a beginning that developed from the invention of Yumm! Sauce.

The sauce Cafe Yumm! boasts is central to the menu's theme. It can be found on many of the plates adding a creamy spiced-up jive to great food.

When creator Mary Ann Beauchamp owned the Wild Rose Cafe and Deli in 1991, she served a dish of rice and beans with some of her special sauce and salsa.

The constant cry of "Yumm!," testers responded with when sampling it, was enough that she simply named it, "Yumm! Sauce." This title later became the name for her new chain, Cafe Yumm!

Guests can also purchase takeout containers of Yumm! Sauce at the restaurant, making it easy to create their own dishes at home.

Cafe Yumm! is a great place to relax, a good deal, and tastes excellent. The fresh food this restaurant offers, definitely makes it worth a visit.

Don't be fooled by unfamiliar foods. Tofu, for instance, can taste glorious when made by the right people.

These are definitely the right people.

Some Advice Please

2010-01-12T15:14:00.000-08:00

At a Glance
What: New ideas from student services to help keep students on track for graduation as enrollment hits record numbers.

Where: Find the Career Center in Takena Hall and faculty advisors.

When: Drop-in hours are, 1:30-4:30 p.m. Monday, Wednesday, Friday and
9 a.m.-noon on Tuesday and Thursday. Faculty can be found during their personal office hours.

How: Drop in at the Career Center or talk to faculty advisors and make an appointment with them now. Don't wait.

Contact: Students can contact the Career Center by calling (541)-917-4782

Ten minutes. They said she'd be available in ten minutes, but after 40 minutes had gone by it was time to go. No counselor seen. No advisor found.

Sound familiar?

The Career Center has turned into a hustle of employees working to make the student happy, but with so many students to please, this job may be more and more difficult to accomplish.

While other advisors throughout the campus feel no stress over their jobs, one look into the Career Center tells a different story. How does the school keep so many students on track for graduation?

Bruce Clemetsen, vice president of student services, says that the area of counseling has not been worked on in awhile, but it has come up in meetings and become a focus area in need of immediate attention. "We have a lot of work to do."

Clemetsen leans forward in his chair, enthusiastic about the topic at hand. A vision is cast. Not something wild and crazy, but safe and predictable. He calls it the "Pilot Program."

In this plan, staff are serving as "academic planning assistants" or APA's.

APA's are your friends.

APA's work to help get students the perfect personalized schedule, follow up on newbies by calling them if they miss a certain number of classes, making sure the student remembered to drop classes

"Generally," Clemetsen remarks with a smile, "students have really appreciated someone following up."

This has been very helpful to college kids who need a little nudge in the right direction and to those who are new and unsure how to go about this whole "college thing."

Clemetsen is hopeful that the number of APA's will rise and become a part of all departments. Sadly, Clemetsen admits that "they're very overwhelmed.

It's a lot of students to connect to," his dark blue suit parallels his standing on the future of LBCC advising: professional and solid."Our long term goal is (that) there is at least one or two APA's per division."

Last term over 200 students were helped by the Pilot program. It's pretty apparent, though, that in order for the program to grow, so does the number of APA employees. The more employees LBCC hires, equals more money needed to pay them.

With budget cuts, this is a hard situation to tackle. So what's a student to do while waiting for help to come to their specific program and where do these new students go once they are no longer "new?"

Not only Clemetsen, but every faculty member interviewed, quickly agreed on this one thing.
"They need to be connected to faculty advisors."

Faculty advisors in the departments around campus feel pretty confident in their ability to handle new student numbers.

Stepping into the homey office of English instructor, Linda Spain, prepared me to witness the relaxed and yet organized job she commits to. Spain did not feel affected at all by the influx of new students.

Instead, Spain thinks the hardest part of advising is getting students into classes before they fill up. With this in mind, she seriously wants to encourage students to connect with a teacher. The earlier the better.

"They might not come until they've got a couple of quarters left," She explained. Several other teachers agreed that students would often wait or come in at inappropriate times.

Engineering instructor, David Kidd noticed this as well. He points out that popular times for students to drop in come during finals, tests, or at the beginning of terms - not always a good time for instructors.

Kidd pointed to an Engineering web page for students to visit in order to stay on track for transferring to a four-year school. "I think that's one of the things that's helping us," he proudly states.

The biggest advice given by both advisors and the vice president? Go see a counselor now. Don't wait until graduation, the beginning or end of the term.

In the words of Clemetsen,"They want to give you information. Take advantage of that."

Give

2009-12-04T09:51:00.000-08:00

A look at the ways people give...

Upper Left: Mia Johnston, of Hickory Farms, offers free samples to customers at Heritage Mall in Albany. Even businesses get into the spirit of giving!

Center: Bell ringer for Salvation Army, Loretta Gallup, wishes customers a merry Christmas as they rush to do their shopping. Gallup has been a bell ringer for over five years and gives more than 30 hours every week to ringing the bells.

Lower Left: Shannon Bussell, of Operation Homefront, looks at a donated "Kay" necklace. The jewelry will be given as a Christmas gift to a military wife whose husband is deployed.

Lower Right: A boy curiously glances at the Humane Society giving tree in the Heritage mall of Albany before running to catch up with his family.

"Dads Matter" Talk

2009-11-28T13:51:00.000-08:00

What: Author Bob Hazleton talks about his book, "Dad's Matter"
Where: Books can be purchased at Pshaws Cards and Gifts on Third Ave. S.W. Albany while the talk took place at The Oregon Language Center,
243 Third Ave S.W. Albany
Why: "Dads Matter" looks at the impact that dads have in their kid's lives, especially focusing on the mid-valley's need for invested dads
Learn more at his website

The Oregon Language Center classroom held a new teacher at 1 p.m. on Saturday.

Bob Hazleton, author of "Dads Matter," sat in a school desk talking to the small classroom audience.

Hazleton shared, "I wanted to do something to make a difference and let people know my experience of how important dads are." He is confident sharing his story will change families for the better.

Hazleton explained how his journey to write this book began years ago. His youngest son, though affectionate, struggled with getting into the wrong crowd. In early high school, he was caught with drugs, arrested, and pulled out of school twice. Eventually Hazleton and his wife sent the boy to Mexico for a rehabilitation program.

When starting college at Oregon State University, the boy was once again kicked out of the house for failure to abide by "the rules."

Hazleton's interest in what his son's seminars to were doing convinced him to join these companies professionally. He did and, while working, heard kids continually talk about their dads.

"Dad abused me"

"Dad did this"

"Awful dads seem to have more of an impact on their kids than good dads," said Hazleton.

Hazleton told how the book has many stories about both the parents and the kids who struggle with a relationship to the dad.

Pam Shaw, owner of P'Shaws Cards and Gifts as well as The Oregon Language Center, invited Hazleton to come talk after hearing about him from friend, Nancy Klahn. "We try to get local products in."

She motioned to the "Dad's Matter"book displayed on the counter in P'Shaws. Shaw believed Hazleton had a good message that needed to be heard in our community.

Klahn, Executive director of the parent enhancement program in Corvallis says that, "He's running the Dad's program (part of the parent enhancement program) the first of the year."
Two dollars will also be donated to a family non-profit organization for each book sold at P'shaws.

Hazleton believes families in our community will be able to get through tough times if dads are present and "hang in there" when it seems like the kids don't want them around.

The Saturday talk finished by ending the story about Hazleton's rebellious son. The boy who is now a young man, worked to earn his nursing assistant license and got a job at the hospital. His patients loved the attention he gave.

He is now attending nursing school and was married in March of 2009.

In the middle of writing his book, Hazleton received a letter from a friend who had recently stayed in the same hospital where Hazleton's son worked.

In the letter, he talked about a "kind and compassionate CNA." He then discovered it was Hazleton's son.

"He was bright, thoughtful and caring," said the friend. This letter ended with encouragement.

"Thank you for not giving up on your son."

That message stuck with Hazleton and he continues to bring it to other parents.

Spreading Christmas (Tree) Cheer

2009-11-22T18:14:00.000-08:00

Who: Dale Donovan, Owner of Donovan's Place
What: Finding out what it's like to work on a Christmas tree farm and how to join the fun
Where: 5720 SW Donovan Place, Corvallis
When: Now through Dec. 24
Why: It's Christmas again and time to find the perfect tree
How: Contact Dale Donovan at the farm by calling (541) 758-6237 or stop by for a tree 10 a.m.- 6 p.m. on Monday-Friday and 9 a.m.-6 p.m. on Saturday and Sunday

There are many more than 12 days of Christmas for Dale Donovan, owner of Donovan’s Christmas Tree Farm.

His farm is already open and sending happy customers home with the perfect Christmas tree.

Donovan’s easy going attitude and helpful personality makes him a “Santa” to visitors. He quickly offered me a glass of wine and piece of cake before sitting down and allowing himself to reminisce about life on this unique farm.

The farm did not always grow trees, but used to be an orchard. He bought the land from his father in 1973 and after getting tired of using so many chemicals with harsh affects, he began to plant Christmas trees in its place.

“We try to use as little as we possibly can,” he says in reference to the chemicals.

Donovan’s Christmas Tree Farm has now been in business for about 30 years and Donovan continues to stretch out in many ventures. Donovan is also a ceramic artist, rents out guest houses on the property, officiates at weddings, and is always trying new things.

This year, he has begun to sell potted Christmas trees and a photographer will be at the farm ready to snap pictures of proud families bringing their tree home. These can then be ordered as Christmas cards.

Photographer Jim Carroll says, "we're going to have a computer there so they can view them (the photos)."

Hay rides are also a big part of the fun on weekends and hot cocoa is always ready for customers.

Donovan laughs remembering when a hay wagon got stuck in the mud. Just as Donovan was coming down the hill to "save the day," the front horses, broken off from the wagon, and charged up the hill at their hero.

"The best part is the people." Donovan admits that of all the things to do at the farm, he enjoys meeting and conversing with the people who come through. His hope is that everyone who comes will go home with a tree.

Employee, Steven Nelson agrees, "I get to sell Christmas trees to happy families!" Nelson also loves, "the seasonal jolliness that comes along with the job."

The worst part according to Donovan? "You have to dress really warm, gotta be tough."

Donovan says his neighbors love what he's doing, often come to find their special tree and, he laughs, "they all beg me to keep doing what I'm doing."

Press Release Story

2009-11-21T20:04:00.000-08:00

In preparation for this year's Dec. 3 "Civil War" game, the Morrison Bridge's lights will shine bright orange starting on Nov. 23.

"More than 40,000 alumni call the greater Portland area home," says Todd Simmons, writer for Oregon State University, making this city the perfect spot to encourage fans anticipating the game.

The Morrison Bridge connects east and west Portland, standing out among Portland's iconic features.

The LED lights will be "Powered by Orange," as part of the new spirit-building campaign OSU initiated. Sustainability and energy preservation takes on a key role as the lights are set to come on at dusk and then go off at 1 a.m. At 5 a.m. these lights, which use only 82 watts of electricity apiece, will come on again until 8 a.m.

OSU is not the only college with committed fans in Portland. The University of Oregon website declares that, "more than 35,000 University of Oregon graduates live and work in the Portland area, the most highly populated area of Ducks anywhere in the world!"

This website also highlights the 103,000 square-foot green facility used in Portland as a sister campus.

The U of O Athletics website schedules the game starting at 6 p.m. on the first Thursday in December. The game will be covered by ESPN.

These orange lights on Morrison Bridge will run through game day on Dec. 3, when OSU and
U of O will meet in Eugene for the annual "Civil War" and battle for the Rose Bowl.

A good follow up story would be to interview a couple from Portland. One an alumni from OSU and another an alumni from U of O. Their perspectives on the orange lights would create a fun dialogue.

Another good source would be someone involved with "Powered by Orange." It would be interesting to hear why they chose this particular project over others.

Photo Critique

2009-11-20T10:11:00.000-08:00

I love the brightness in this photo. The blue and black colors contrast well with the white of the snow. I would probably have cropped this picture a little more in the sky but it's still a very interesting shot. Getting the skier at this point in the air is amazing, but to get him right above the the cheering crowd as well, is shocking. I would love to be able to shoot action pictures like this.

Documentary Photos

2009-11-16T20:48:00.000-08:00

The Plan: following a college student with celiacs disease and taking pictures of them going about daily tasks in their gluten free way.

Ideas?
1. Meals
2. Coffee shop studies
3. Grocery shopping
4. Doctor/Clinic visit
5. Hanging out with friends
6. Differences in living

Critique on Office Hours

2009-11-15T16:42:00.000-08:00

Learning how to speak in front of people became more appealing to me after reading The Commuter’s article on Dana Emerson. The question and answer story began with telling what classes Emerson teaches. I liked that it went straight into the best parts of these classes.

This section kept my attention by Emerson’s fun explanations such as, “the classroom is like a reality TV show.” She explained, “you never know what’s going to happen.” After investigating the classes, writer, Max Brown, told more about Emerson‘s life. I enjoyed reading about personal interests because this made her seem more personable to me.

The article later dives into Emerson’s previous work in politics and business. I would have liked to see more information about how Emerson got into teaching after such a different career. Did the speech interest come from her experience in politics?

Time remains unclear throughout the article as well. When did Emerson work in California and when did she start at LBCC? Is she a new teacher or does she carry much experience?

Either way, this story did draw me in and seemed to bring a comfort to those who might be nervous about taking a speech class. Speech classes (at least with Emerson) don't appear so bad after these Office Hours.

Editing List for Blog

2009-11-13T10:27:00.000-08:00

1. Gluten Free RN
* get more input from other sources
* as for a quote from "pie maker"
* how does this affect the student community?
* why does it matter?
* AP style!

Veterans Day Parade

2009-11-13T09:56:00.000-08:00

The West Albany high school band breaks during the Veterans Day Parade on Nov. 11 to give high fives and energize the crowd. West Albany went home with the trophy in the high school marching band category.

Oregon State University Air Force ROTC marches down second street during Wednesday's parade.

Lessons Outside the Classroom

2009-11-06T11:26:00.000-08:00

The Investigation: what secrets does the local newspaper really hide?
The Mission: act as an undercover reporter, gaining access to the newspaper by means of disguise. In this case, disguised as a field trip attending student. It worked.

The Albany Democrat Herald opened its doors to the news room but did not know they were opening eyes. The quiet working employees, stayed on task as our group of students strolled across the room. No shouting, no loud machines, all was quiet. Much different than how movies show reporters to be outgoing and their editor, gruff and strict.

The associate editor, Steve Lundeburge, took plenty of time to show us around and his constant smile expressed appreciation that we would even come to learn about the newspaper. On the tour he brought us through all departments of the Democrat Herald.

The printer's buzz was overwhelming as we stepped into the room filled with machinery. The rolls of paper waiting to be made into newspapers were as high as my chest. I learned that paper used for the press, if rolled completely out, would lengthen to seven miles!

In the newsroom, I found that each employee was working on a different topic or job of the paper. When the paper was finished, close to noon, it would be previewed several times to make sure that no mistakes were found. The front page is the worst page to leave a mistake, said Lundeburge.

Our last stop was the advertising department. We were met with even more excitement and unveiled secrets. You have to love talking to strangers to work in this department, said Bob Carruth. He brought us through how advertising works, starting with the sales of the ads. Even the smallest ad can bring in money for the business owner he explained. Ads are being harder to sell he said, because of the present economy.

In My Neighborhood

2009-11-06T10:43:00.000-08:00

Customers welcome in the weekend by chatting over coffee at Boccherini's in Downtown Albany

Lila Graves, of Emma Downtown, enjoys preparing the store for Christmas

The Clock on First street has been a familiar sight to those entering Albany from the Ellsworth bridge for years

The check-up with Nurse Nadine

2009-11-04T23:08:00.001-08:00

Who: Nadine Grzeskowiak, registered nurse and national speaker on gluten intolerance
What: The job of a gluten-free speaker
Where: 215 S.W. 4th St. Corvallis
When: Gluten-free presentations take place at Corvallis office every Thursday from noon-1 p.m. and cost $25
Why: Grzeskowiak shares how gluten intolerance affects everyone

Inside the Darkside theater in downtown Corvallis sits an office unknown to most of the outside world. It has nothing to do with movies. This office is the workplace of Nadine Grzeskowiak, national speaker for celiac disease.

Her job consists of educating and testing people for gluten problems. This may even include shopping with them and showing them how to get rid of things that could cause more reactions. The rewards come, she says, when she gets to see amazing recoveries like her own.

Grzeskowiak began her career as an ER nurse, but in February 2003 she developed pneumonia. Soon, her body was deteriorating in so many ways that all hope seemed lost.

“I was clearly dying. As a nurse it was very frustrating,” she remembers.

After seeing several doctors, Grzeskowiak finally found a doctor who told her what was wrong. Celiac disease was the culprit. Both tests Grzeskowiak took came back negative for celiac, but other evidence proved the opposite. She had switched to a gluten free diet and was doing much better. Just four months later, she started her own business, which later grew to include the “Gluten Free RN.”

Because all five members of the family have the gene for celiac disease, they are very particular about what food is brought home.

“Our entire house is gluten-free. We buy products at the Coop. This is one of the best places to live for this,” she says in relation to the availability of fresh produce and gluten-free foods.

For dinner Grzeskowiak gets creative.

“I like to do stir-fry with quoina (a grain) or rice and veggies.” When thinking of favorites, she quickly boasts, “my husband makes fabulous gluten-free, dairy-free pies.”

Speaking of pie, Grzeskowiak is looking forward to the holidays. “We’re hosting a gluten-free thanksgiving dinner at our house for anyone who wants to come.”

It is not new for Grzeskowiak to have strangers in her home because she gathers a gluten-free support group there as well. Grzeskowiak believes relationships play a big role in letting people know about celiac disease and gluten intolerance. “By people just talking.”

When asked about the prevalence of this disease, Grzeskowiak’s eyes grew wide.

“Huge! It’s much more prevalent then they’re currently saying.” Current statistics on celiac disease state that 1/100 people have it. This is down from 1/5,000 just a few years ago and 97 percent of people with celiac go undiagnosed.

Grzeskowiak’s concern begins with how humans digest food. According to Grzeskowiak, humans don’t contain the correct enzyme to break down proteins that are found in wheat, rye, barley, and sometimes oats. This is intolerance. Celiac disease on the other hand, is a genetic component.

Grzeskowiak continues to share about the prevalence of gluten problems. As she gives presentations in cities like Chicago, San Francisco, and Pasadena, more and more requests come in for her to speak. She was even recently asked to be a part of the national board of directors.

Colleges are also becoming aware of the impact this has on their students. Tara Sanders, nutritionist for Oregon State University, helps celiac students and those with gluten intolerance develop meal plans by working with the dining center.

Students dealing with this issue can easily find foods like gluten-free pizza because of this. Sanders explained, "I also provide training in the dining center to ensure there isn't cross contamination." This can happen if gluten from other foods gets into the gluten-free and can cause horrible reactions to those with high sensitivity.

LBCC's meeting and event coordinator Corleen Chang also works with people who have sensitivities to gluten. When designing meeting menus she first says, "I need to know if there's anyone who has dietary restrictions." Chang also sends out gluten-free options on e-mail when they come with the daily menu.

It appears that taking care of this gluten issue can be extremely tiring. Cheating couldn't be that bad, could it?

When asked if she ever sneaks gluten, Grzeskowiak responded with a resounding “No!” Then explained, “some people do cheat. Here’s the thing. If you get a crumb of gluten, it triggers the same immune response as anything else and takes six weeks for the auto immune response to run its course.”

That’s OK because Grzeskowiak seems to be completely satisfied with her husband's pies. Perhaps pumpkin will be on the menu this thanksgiving (with a gluten-free crust of course).

Photo Critique

2009-10-30T10:18:00.000-07:00

I found this cool picture by Ryan Brenizer on Flickr.com.
I really like the black and white background with lines. The lighting on the faces turned out well too. If I could change anything, I'd set the models up a little different in the portrait so they take up more photo space without cutting off the background. Overall it's a very interesting photo.

Interview Ideas

2009-10-26T11:32:00.000-07:00

Ideas for interview post due November 4

1. Relaxation and massage teacher
2. Small business owner
3. Nursing program Instructor
4. AYSO soccer coach
5. Christmas tree farm owner
6. Gluten free RN

When and how did you start this position?
What is your favorite and least favorite part of this work?
What is a humorous moment from your work?
What problems have you run into?
Why are you doing this?
How much time do you put into this job and when?
Who are you most involved with in this environment? (what type of people)

Including "At a Glance"

Seth Godin Promotes the "Remarkable"

2009-10-23T11:01:00.000-07:00

The crowd chuckles at the idea of purple cows, a 55 foot lava lamp, and other "remarkable" marketing ideas. This is typical Seth Godin communication style. Best selling author and entrepreneur, Godin puts forth a fresh perspective to his captive audience.

The biggest message Godin expresses February 2003, is to be out of the ordinary . Be remarkable with your product. His stories bring up points in a humorous way. for example, if you see a cow on the side of the road you won't notice, but if you see a purple cow on the side of the road, you'd definitely stop the car.

His point is this: American consumers have too many choices, making it easy to overlook the normal, but the extraordinary calls attention. "If it's very good it's not going to work," Godin says. He goes on to encourage people to instead come up with remarkable products because they become known. "Remarkable means worth making a remark about."

Godin brings up the example of sliced bread. The first 15 years after it was put on the market, sales were low. Then "Wonder" came along. This company knew how to spread ideas. Wonder bread was created. Godin explains how this spreading of ideas happens. "What marketers used to do is make average products for average people." Godin then states "I don't think that's a strategy we want to use anymore." He believes the answer is "sell to people who are listening." People need to care about what you have to say.

The last idea given to the audience is not to play safe. That's the riskiest thing you can do and because "very good" is now boring, consumers want more. Figure out what people want, Godin urges, and give it to them in a form they will remark about.

Environmental Portrait

2009-10-23T10:33:00.001-07:00

Larry Holverson carves for the Brass Ring Carousel in downtown Albany. He's retired, loves his new work, and is quick to invite others to join in.

2009-10-21T11:17:00.000-07:00

Showing a map of the world is normal for a speaker unless the map is extremely distorted. President of Public Radio International, Alisa Miller is showing what our world looks like according to the news. At least, according to the time dedicated to each country in the news. The United States is the biggest country by far, taking up a whopping 79 percent of the news. In fact China, Russia, and India all together take up only 1 percent of the daily news, according to this map.

"So, why don't we know more about the world?" Miller asked her speechless audience. "The reality is that covering Britney is cheaper." She said, in reference to the pop culture icon. The international news network bureaus have drastically reduced in number because it's easier and cheaper to get the news from home.

Even on television, Miller remarked that only 12 percent of the news covers international territory. Millers concern for this discovery has to do with the future of America. College graduates and undergraduates know less about the world then their parents did 20 years ago, she says."I know we can do better and can we afford not to?"

Finding Food for Fish

2009-10-19T10:56:00.000-07:00

At a Glance
What: A food drive to collect items for Fish of Albany
Who: Fish of Albany, an emergency service provider to those in need of food and housing
Where: Food organization at United Presbyterian Church, 330 S.W. 5th Ave
Food can be donated directly to Fish of Albany at 1880 Hill street S.E.
When: Annual Food Drive October 17th. Donations accepted at Fish anytime
Why: To help those in need of food, clothing, or a place to stay
How: Those interested in helping further or those in need of help can contact Fish at (541)-926-4460

Pouring rain won't stop volunteers collecting food for Fish of Albany. No, not fish food, but food for Fish. "It's not an acronym" explains Annette Hobbs, executive director at Fish. "In Biblical days they used fish on doorposts as a way for you to know you can have a meal or spend the night" Fish offers the same service to those in need. Each year food is collected in this annual food drive to help the less fortunate in Albany. The food drive is also a good way to let Albany know of Fish's presence and their desire to get the community involved.

About 300 people gave up time on Saturday to collect and organize food donations. Lila Graves, organized the event with her husband Herb, a member of the board at Fish. Passing out maps, she directed groups to the right areas of town. "We have about 25 groups this year," Lila reports. She is thrilled for the turnout, but makes it clear this still isn't enough people to cover all of Albany. She wants to see a bigger percentage of Albany helping our community in need.

Volunteers now included schools, organizations, and churches. Alex Burling has come to this event with her youth group for three years. In the beginning she was a little nervous to knock on doors but has grown confident with practice. "Once you get going it gets easier," she says. Even the rain can't scare her away now. Some volunteers were surprised at the small number of people who answered their doors. Many had even left bags on doors a few days earlier saying they would be back to pick up donations. Despite this disappointment and the pouring rain, food came in.

By noon the back patio of United Presbyterian Church was covered with bags of food while busy workers scrambled to organize the donations into boxes. Hobbs announced that nearly 3,000 pounds of food was collected. This was a good amount considering the rain.

Hobbs is proud of her 20 years work at Fish, but says the annual food drive has been going on much longer. "I don't know the date but probably thirty plus years." She welcomes donations for Fish anytime, not just during the drive. Those in need of services can also reach volunteers or make an appointment at the main office.

Zombie Warning

2009-10-16T11:11:00.000-07:00

Zombies in Plain English

Notes
Lee LeFever
Sachi LeFever
11:10
10/15/09
Classroom

Watch your back this Halloween season. This is the warning given by Lee LivingDead LeFever of the Common Craft show. There may be danger lurking where you'd never guess and there is a high forecast for zombies this year. Zombies are creatures that go for the brain and are not to be underestimated.

First, be aware of your surroundings and don't trust anyone. These brain obsessed monsters could even be a friend, relative, or neighbor. "Your brain is what they go for" he explains and do not underestimate their speed!

You'll need to identify them and this can be done by looking for dark eyes, pale skin, limp legs, or grabbing arms. When a zombie is spotted there is only one place to go: the local Costco. "Why the Costco?" you may ask. Because no escape is complete without rations (and advertising for Costco doesn't hurt either).

Once the rations have been purchased, head for the hills! Literally going to a higher altitude is actually a safe decision. In cold weather a zombie's body will slow down and become brittle. It's just the thing you'll need for a life saving escape.

LeFever also suggests a body of water as a good hideaway because zombies cannot swim. Cruises are a comfortable accommodation and searching the internet may provide an inexpensive ticket. These prices might also go down if purchased last minute and minutes are all you've got.

If you choose to take the cruise ship route, be sure to end at a cold environment. The Alaskan cruise is a good choice. LeFever cautions that Zombies have been spotted in British Columbia and are moving south at a fast pace. Before the line was cut with LeFever, he gave specific instructions for stopping the creatures. "The idea is: kill the brain, stop the zombie." If your own friend has a zombie bite, they are not your friend anymore. It is important to save your own brain. Kill theirs first. LeFever suggests using a machete, axe, or chainsaw.

The advice of LeFever will hopefully live longer than he. It has just been confirmed that he has also been victim to a zombie attack. Take his advise and run with it. More information can be found at www.commoncraft.com.

"Smile" Photo Critique

2009-10-16T09:21:00.000-07:00

This Photo, by Jos Van Galen, makes me smile. I love the way it expresses so much joy. The girl's hair almost sparkles as the light shines on. The red color contrasts well with the blue scarf but I wish her face would have caught more light to better show her emotion. Brightening the colors might also add to the emotion of this picture. The feeling given off from it is clear, though, even without any changes.

Photo Critique

2009-10-14T21:50:00.000-07:00

I found this Picture called Joey, on Flickr.com.

I love the staggering of the pumpkins
in this picture but I also think that it could have been cropped
a little closer to the child. It's neat that the boy is in action.
Perhaps bringing him a little closer to the center
(but not much) would help draw the right focus toward him.
I also like the bright orange color against the brown background.
The photographer appears to have withheld their name but is
known by Giaunit on the website.

Photo Critique

2009-10-14T21:35:00.000-07:00

This Autumn picture I found on Flickr looks a lot like scenes found in this area.

The only photographer's name I could find was giaunit, the user.

Coming Soon...

2009-10-12T11:11:00.000-07:00

Running takes on a new kind of excitement when 200 high school students race across a familiar trail with focus and speed. The cross country season now at its peak. In the coming days I will be attending a race and experiencing this sport season up close. The sources for this event will be coaches, athletes, and those watching the race.
What is the event?
Why is it interesting?
Who goes to it?
How can I get involved?
When does it take place?

Matt's Life Map

2009-10-09T11:37:00.000-07:00

It's Obvious that Matt Conrad enjoys sports. The Red Sox ball cap gives away his excitement as well as his future plans. Matt says his goal is to become a sports columnist and if he could pick the work place it would be ESPN. This may seem like an impossibility at times, but he has begun his journey to get there.

Studying at Linn Benton Community College to receive an associate degree before transferring to Oregon State University is his first goal. He's hoping to finish a Communication Degree at OSU and graduate with his Bachelors.

Matt admits he's also thought a lot about Law Enforcement. "Like my Dad." Matt comments, remembering his father coming home from work as a Policeman. For now, it seems this idea has been put on hold while he pursues new dreams. So off to college he went for Journalism.

When asked what he thinks about college life Matt responds, "Not anything like high school. A lot more freedom. Its a good thing though." College can be hard work and take a long time but Matt still has room for dreaming.

If he ventured away from Oregon he knows where he'd go. Matt does like Oregon but he absolutely loves Texas. Speaking of far away places, Matt has more than a few places he hopes to visit. Winning over all others are Ireland and Australia.

Being a College student makes these trips dreams that seem far off, but that's alright. Once he gets this dream job at ESPN the world will be his play ground. Dreams are good. For Matt, they have helped to make goals. Who knows? He may someday find himself in Australia covering sports for ESPN.

The French Crepe

2009-10-09T09:35:00.000-07:00

Francois Du Lys, of Creperie Du Lys LLC, finishes a customer's crepe with swift flips of his spatula. Last Saturday, Albany Farmer's Market customers flocked to this unique food stand featuring fresh fruit and vegetable fillings.

Photo Critique

2009-10-07T09:15:00.000-07:00

This photo I found, by Alex Escorihuela, is attractive because of bright colors and great framing. The girl sitting and reading a book is captured as the sole focus by a circle of light around her. I noticed that she is not exactly in the center, but slightly below it. Instead of taking away from the photo, though, this seems to add to it. The long line of leaves points the light down toward the girl, drawing the viewer's attention. Her legs are cut off in this picture, but that is alright because the purpose is to highlight the girl reading a book and this picture accomplishes its purpose well.

Theater Builds New Program

2009-10-05T11:16:00.000-07:00

At a Glance

Who: The Linn Benton Theater Program working with teachers and community

What: Plans to create a better program

How: Surveys are being studied, input is given by community and professionals have been hired to help design a beneficial program

Where: Russell Tripp Performance Center and Linn Benton Community College

6500 Pacific Blvd. SW Albany, OR. 97321

Why: To help the theater program become more active in the community and on campus

Contacts: Ticket Office, 541-917-4531

Don’t be fooled by the silence surrounding the Russell Tripp Performance Center or the slim line up of theater classes. Behind backstage doors very excited people prepare for a brand new theater program.

Getting ready for a new program by hiring professional consultants, adding to the curriculum and surveying students will take 2-5 years. Bruce Peterson, theater manager, says building this program will end with a whole new influence on campus.

The plays being performed draw college students and community alike: especially the yearly play created just for kids. Because of its past success, this play is the new model for “what works” at the theater. Peterson is also partnering with classes, planning to create productions that will benefit academics.

Usually three plays are performed but only one play is being performed this year. “Cool Suit,” opens on Feb. 21. When asked about the present dry season for theater at LBCC, Peterson responded with hope for bouncing back again. Some students have little connection with the theatrical productions. This makes it harder for theater to be heard of on campus.

Kimberly Perry, a sophomore, says that she has never been to a production at the performance center and can’t recall the theater’s name. The college hopes theatrical silence on campus will soon be gone forever. Patrice Bledsoe-Wright, of the ticket office, is looking forward to being active on campus and working in new ways with community.

If there is one message Peterson wants to get across when all work is finished, it’s that “Theater is fun! It’s the same message it’s always been. No matter who you are or what you become it can affect you and be fun.” Soon it will be loud and clear.

My First Blog Post

2009-10-02T09:22:00.000-07:00

A college photojournalism class is starting and with it my new blog is also coming to life. I am posting pictures, a little bit about my life and (of most importance) my homework. I'm Specialk and on this page I invite you to entertain yourself with my Specialk style of life.