crr june 2014

Helping you discover and enjoy the good life in the Columbia River region at home and on the road.

CRREADER.COM • June 15 – July 14, 2014 • COMPLIMENTARY

O U T • A N D • A B O U T

page 17

Fresh Food GrowersFarmers’ MarketsContainer GardeningLongview’s Farm-to-Table Restaurant

Farm Fresh

COLUMBIA RIVERdining guide

page 30

Eggs AND I

page 5

page 15

NORTHWEST TREK

LOWER COLUMBIA 2014 FARM TO TABLE GUIDE

PICK A POT PLANT PEAS

THE

By Suzanne Martinson

RTS OF THE MOUNTAIN

June 28-29

page 21

NORTHWEST GARDENER

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2 /June 15 – July 14, 2014 / Columbia River Reader

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Columbia River Reader / June 15 – July 14, 2014 / 3

Publisher/Editor: Susan P. Piper

Columnists and contributors:Dr. Bob BlackwoodNancy ChennaultAmy FischerNicole KiffeSuzanne MartinsonKate PackardNed PiperPerry PiperAlan RoseKari RushmerIan ThompsonPaul Thompson

Production Staff:Production Manager/Photographer: Perry E. Piper

Accounting/Editorial Assistant: Lois SturdivantEditorial & Proofreading AssistantsKathleen Packard, Sue Lane, Michael Perry, Marilyn PerryAdvertising RepresentativesNed Piper, Manager (360-749-2632)Debi Borgstrom (503-261-0658)Sue Lane (360-261-0658

Columbia River Reader P.O. Box 1643 • Rainier, OR 97048Website: www.CRReader.comE-mail: [email protected]: 360-749-1021Subscriptions $26 per year inside U.S. (plus $2.08 sales tax if mailed to Washington addresses).

Columbia River Reader is published monthly, with 13,500 copies distributed free throughout the Lower Columbia region in SW Washington and NW Oregon. Entire contents copyrighted by Columbia River Reader. No reproduction of any kind is allowed without express written permission of the publisher. Opinions expressed herein belong to the writers, not necessarily to the Reader.

ON THE COVERWhite Ameraucana chicken at Teresa Bergman’s Castle Rock farm by Suzanne Martinson

Fresh egg by Suzanne Martinson

Sweet peas and Parks by Nancy Chennault

Evangeline Rushmer at Northwest Trek by Josephine Rushmer

Painting by Jennifer Cullings

Cover Design by

Sue’s Views

Columbia River Reader . . . helping you discover and enjoy the good life in the

Columbia River region at home and on the road.

In this Issue 4 Letters to the Editor

5 Cooking with the Farmer’s Daughter: The Eggs and I

5 Bowers Down: Longview’s Farm-to-Table Restaurant

7 Book Review: Astoria / Bestsellers List

9 Miss Manners

10 Biz Buzz

11 My Slant ~ Why I compost

13 Cooking with the Farmer’s Daughter

15 Out & About: On the Hoof at Northwest Trek

14 ManintheKitchen:Summerflavoryear‘round

16 From the Farm ~ Ranging Free: Happy Hens strut their stuff

17 Northwest Gardener: Container gardening

19 2014 Columbia River Farm to Table Guide / Farmers Markets

20 Lower Columbia School Gardens

21 Out & About: Arts of the Mountain

23 Where Do You Read the Reader?

26-27 Outings & Events Calendar / Music Scene

28 Movies: Godzilla, Only Lovers Left Alive, A Most Wanted Man

29 Lower Columbia Informer ~ Parents and pirouettes in Prague

30 Columbia River Dining Guide

34 The Spectator ~ Miracle in the alley

34 What’s Up Under the Bridge: Port of Longview

CRREADER.COMAccess the current issue, Dining Guide and Columbia River Reader Past Issue Archives (from January 2013), under “Features, Selected new articles will be posted monthly in “articles.”

Summer: Martinis, fresh eggs and mountain art

Sue Piper

Summer is soon coming into full swing with baseball, berries and barbecue seasons upon us. It’s

time for free outdoor concerts (see schedule, page 26), picnics, and the carefree mood of vacations, whether you travel afar or enjoy a “stay-cation.” Taking advantage of all there is to do and see around the Columbia River region can make your summer a vacation without even leaving town.

Sure to be a big hitI hope everyone who loves martinis AND baseball will join me for Columbia River Reader Martini Night at the Cowlitz Black Bears game on June 23. Black Bears owner Tony Bonacci and I have been batting this idea around, so to speak, over several seasons and finally, all the bases are covered to make this a reality. The Reader is proud to be the first official sponsor of Martini Night.

While it may be the traditional beverage at ball games, beer is not everyone’s first choice and I look forward to sipping a nice, icy martini at the game. To get a martini, you’ll need a ticket to the party deck. If you already have a book of general admission game tickets or a reserved seat, simply upgrade at the box office by paying the price difference. Those

few extra dollars will be well worth it. Our bartender will be shaking only premium brands and the first 100 fans who imbibe will get to keep their commemorative glass as a souvenir. Wouldn’t everyone want one? Corby has even promised to share the recipe for his favorite “Black Bear-y” martini.

A delicious opportunity Andrea and Chris Horton, of Bowers Down in Longview, will be serving a wonderful “Farm to Table” brunch on Sunday, June 22. Check the details on page 20 and make your reservation. Andrea is a very good cook and uses only fresh, local ingredients. This could be an ideal time to compare farm fresh eggs to the ordinary “factory eggs” Suzanne Martinson mentions in “Cooking with the Farmer’s Daughter” this month (page 5).

Heading to the MountainOn Saturday, June 28, we’ll be taking the CRR bus up the Spirit Lake Highway (SR504) for “Arts of the Mountain,” formerly known as “Arts and Vines” (page 21). This was a fun event on a v e r y w a r m day last year, with a variety of artwork exhibited at several venues along the way. We plan to deviate off the official “Arts of the Mountain” itinerary and

squeeze in a wine tasting stop or two at wineries along the way. At 6:30pm, the band “Science” will play a free Music on the Mountain concert at Johnston Ridge, with the crater of Mt. St. Helens as a backdrop. It is a beautiful spot.

I was shocked when Jennifer Cullings, whose husband works there, told me the mountain draws something like 2,000–6,000 visitors per day during the summer. The vast majority of them travel from outside the area. Maybe we locals should all wake up, re-discover what we have here and appreciate this world-class attraction located right in our backyard.

We may have a few seats available on the CRR bus. Contact me for more details if you are interested in joining us ([email protected]). Otherwise, we encourage you to gather a few friends to car pool and be part of the adventure.

Wishing you summer pleasures and a Happy Fourth of July.


Letters to the Editor (up to 200 words) are welcome. Longer pieces, or excerpts thereof, in response to previously-published articles, may be printed at the discretion of the publisher and subject to editing and space limitations. Items sent to CRR may be considered for publication unless the writer specifies otherwise. We do not publish letters endorsing candidates or promoting only one side of controversial issues. Name and phone number of writer must be included; anonymous submissions will not be considered.

Columbia River ReaderPrint Submission Guidelines

Letter to the Editor

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From a book loverCheers and applause to Karla C. Dudley for her article “Why I love paper” in the May 15 edition of CRR in which she describes how she prefers the printed (on paper) word over the digital.

Like her, I love “the sensory, tactile feeling of turning a page, the smell of ink on the paper, and the excitement walking into a library full of great stories.”

Unlike Karla, however, I do not own or have any use for an e-reader, though out of necessity I’ve had to read unobtainable books on my computer screen through the Internet, which is a wonderful convenience.

Still, I find it harder to concentrate and retain material read onscreen than on the printed page. The title of the article she quoted from, “Why the Brain Prefers Paper,” supports my findings. And as Karla eloquently puts it about reading a book as opposed to an e-reader, “I am presented with a landscape — left and right pages, eight corners and a constant awareness of the progress in the book as I turn pages.”

May there always be libraries and bookstores!

My thanks also to Suzanne Martinson for yet another journey to the Michigan farm life of her girlhood where her culinary skills began.

John M. McClellandLongview, Wash.

Unsolicited submissions may be considered, provided they are consistent with the publication’s purpose—to help readers “discover and enjoy the good life in the Columbia River region, at home and on the road.” Advance contact with the editor is recommended. Information of general interest submitted by readers may be used as background or incorporated in future articles.

Outings & Events calendar (free listing): Events must be open to the public. The arts, entertainment, educational and recreational opportunities and community cultural events will receive listing priority. See submission details, page 26. Businesses and organizations wishing to promote their particular products or services are invited to purchase advertising.


Mother’s fried eggs arrived on our breakfast table smothered in bacon fat, the whites crispy at the edges, the yolk solid as stone. The smell of bacon

and eggs overpowered whiffs of Eight O’Clock coffee, Wonderbread toast smothered in strawberry jam, and glasses of cold, creamy milk.

My proclivity for hard eggs comes to this: Mom dropped the eggs in the frying pan when Dad went out to the barn. She took them out when the milking was done ... an hour later.

After I married a city boy, I posed a question I never needed on the farm: “What do you mean, “Two eggs, over easy?”

Eventually, I learned to lightly sauté two eggs in a bit of butter, carefully turn them over, removing them from the nonstick frying pan before the yolks stopped jiggling. If a yolk broke, the well-done egg was mine. To this day, my stomach roils when egg yolks pool over my plate.

On the farm, we knew where our breakfast came from — eggs gathered in Gram’s henhouse, milk from Dad’s Guernsey cows, premium bacon cured by Germans who had settled in Michigan.

A dessert with a name like Floating Island has to be something special. For more than 30 years, Oeufs a la Neige niggled at my consciousness. I was inspired to try the recipe after visiting Teresa Bergman and her chicken coop in Castle Rock (see story, page 16).

My first attempt was disastrous. So I turned to a recipe in Our Favorite Desserts: Two Thousand Favorites from Home Economics Teachers. I first saw it when I was teaching the mysteries of eggs to junior high home economics students in North Bend, Oregon, years ago. The cookbook never let me down.

Floating Island 2 cups milk3 eggs, separated1/4 cup plus 6 tablespoons sugar1/4 teaspoon salt½ teaspoon vanilla

Heat milk until film forms across the top. (We did this in the microwave, watching closely.) Beat egg yolks until bubbly; stir in one-fourth cup sugar and salt. Slowly add heated milk to egg yolks. Place milk-egg mixture over hot water and cook (we used a double boiler), stirring constantly until mixture thickens and coats a silver spoon. Remove pan from heat and place in a larger pan of ice water. Stir to cool the mixture quickly; stir in the vanilla. Pour into a serving dish and chill.

Shortly before serving, heat oven to 400º. Beat egg whites until stiff; gradually beat in remaining sugar, continuing to beat until very stiff. Drop from tablespoons into pan of hot water. Bake 10 minutes or until brown. Drain. Place on chilled custard (it will be the consistency of thick soup). Garnish with cherries (we used raspberries). Makes 5 – 6 servings.

~Elynore J. Wilson, Calumet High School, Chicago

Story & photo by Suzanne Martinson

COOKING WITH THE FARMER’S DAUGHTER

cont page 8

This stunning meringue dessert can be presented as a single serving or in a pretty glass bowl. Pacific Northwest raspberries make a colorful garnish.

Tips for making meringue• Cold eggs are easier to separate.• Egg whites are easier to whip at room temperature.• Take care not to get even a speck of yolk in the with the egg whites. Yolks contain fat and fat prevents whites from whipping properly.• Use stainless steel or glass bowls to whip egg whites. Plastic bowls may have fat adhering to them.• Meringues, an animal product, should be refrigerated.

BOWERS DOWN

The Eggs and I

Egg-cellent!

cont page 31

Farm to Table Food

After operating GyrosGyros, serving Mediterranean fast food at Three Rivers Mall for seven years, Chris

and Andrea Horton moved their restaurant to Downtown Longview, where their long-term vision began to flourish. Located in the lower level of the Bowers Building at 1338 Commerce, it’s still GyrosGyros for lunch, transforming into Bowers Down at 5pm, serving only fresh, local food for dinner.

After one year, Friday and Saturday nights are consistently selling out . The menu i s adjusted on the fly, said Andrea Horton. She cooks fresh from scratch each evening based on the number of reservations.

“I don’t like saving it over. Everything we serve is fresh, unless I preserved it myself,” and it all comes from within 100 miles of Longview.

“Sometimes, I honestly don’t know at 4pm if what I’m cooking will be done in time to make the menu,” said Andrea. “We want people to trust that there’s something for everyone.”

“We desperately wanted to do “farm to table” for a while,” Chris said, and were introducing it at Three Rivers Mall as daily specials, such as pork shawarma — thinly sliced pork with Mediterranean spices, griddle-cooked fast. “The pork was from our farm and that made it special.”

“Diners are very interested to hear about the source of food served,” he said. The Hortons’ five-acre farm, located above Carrolls in Kelso, supplies about 50 percent of the food Bowers Down serves for dinner, year-round. Last year, the Hortons raised six pigs — each yielding 200 pounds of meat — and 150 chickens. They bought another 150

chickens from Woodland farmers and 12 locally-raised lambs.

“We preserve a lot,” by freezing and canning, A n d r e a e x p l a i n e d . “We’re organic gardeners, ‘though not certified,” due to the expense. They make their own compost

or buy organic compost.

“Of course, we have little mobile fertilizing machines. They (the chickens) are raised free range style and don’t run off,” she said. “They want to stay where the food is.”

Chris described their dog, trained to keep predators away, as “perimeter patrol.”

The animals are part of the family’s daily around-home life, but ultimately go to a USDA butcher in Sandy, Oregon. Andrea has reconciled her warm feelings toward the animals with the realities of killing them.

“I feel they are making a sacrifice,” said Andrea, “but they have fulfilled their purpose. Those chickens would never have been hatched if they were not intended to be food.”

To most people, raising food on a small farm and running a restaurant sounds like very hard work.

“It seems huge,” said Chris, “but it’s not. We’re lazy gardeners. We do the things that work. We don’t fight it. We’re not trying to grow things that are not

Owners’ farm and other local growers supply Longview restaurant

Chris and Andrea Horton at their “American Gothic” farm in Kelso, were they raise chickens, pigs and garden produce.

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MAKE LONGVIEW BEAUTIFULCities across America are always competing for tourist dollars and Longview is no exception....one important step is to promote civic involvement and pride in the community. We have an exciting opportunity to show our civic pride when Longview once again hosts the BABE RUTH WORLD SERIES in August, bringing many visitors to our community. NOW is the time for everyone to work together to spruce up the areas that front our city streets.

A company’s curb appeal helps attract customers, sends a message to passers-by about quality of products and services offered and projects an image of success and vitality to potential customers, other businesses and local residents.There’s no need to spend a lot of money ... a general tidying up of the landscape, the addition of a few shrubs & flowers, a pressure washing of the sidewalk, or a fresh coat of paint ... a small investment can go a long way to show civic pride.

For more information or to submit photos and vote, visit the “Make Longview Beautiful” Facebook page.

To serve you better, the City has compiled common information residents often request, plus created an easy way for you to communicate with us. Got a question? Just Ask Longview!

www.mylongview.com

During June and JulyNominate a Longview business for the

Mayor’s AwardBEST CURB APPEAL

IMPROVEMENTHow it works:• Post “Before” and “After” photos on “Make Longview Beautiful” Facebook page.

• Visit the site and vote for the best example.

• The winner (determined by the most “Likes”) will be selected by a Civic Pride Committee of community members.

First Impressions Become Lasting Impressions


BOOK REVIEW By Alan Rose

Astoria: John Jacob Astor and Thomas Jefferson’s Lost Pacific EmpireBy Peter StarkHarper Collins Publisher $27.99

Lewis and Clark had it easy

Cover to Cover

CLIP AND SAVE for easy reference at your bookstore or when browsing at your local library, bookshop, e-book source or book-loving friend’s shelf.

Top 10 BestsellersPAPERBACK FICTION HARDCOVER FICTION HARDCOVER NON-FICTION MASS MARKET CHILDREN’S INTERESTPAPERBACK NON-FICTION

Brought to you by Book Sense and Pacific Northwest Booksellers Association, for week ending June 1 2014, based on reporting from the independent

bookstores of Alaska, Washington, Oregon, Idaho and Montana. For the Book Sense store nearest you, visit www.booksense.com

1. Gone GirlGillian Flynn, Broadway, $152. Where’d You Go, BernadetteMaria Semple, Back Bay, $14.993. A Tale for the Time BeingRuth Ozeki, Penguin, $164. Beautiful RuinsJess Walter, Harper Perennial, $15.995. The CircleDave Eggers, Vintage, $15.956. AmericanahChimamanda Ngozi Adichie, Anchor, $15.957. Orphan TrainChristina Baker Kline, Morrow, $14.998. The Burgess BoysElizabeth Strout, Random House, $159. Life After LifeKate Atkinson, Back Bay, $1810. ParisEdward Rutherfurd, Ballantine, $18

1. Capital in the Twenty-First Century Thomas Piketty, Belknap Press, $39.952. Everything I Need to Know I Learned From a Little Golden Book Diane Muldrow, Golden Books, $9.993. Tibetan Peach Pie: A True Ac-count of an Imaginative LifeTom Robbins, Ecco, $27.994. Congratulations, by the WayGeorge Saunders, Random House, $145. A Fighting ChanceElizabeth Warren, Metropolitan, $286. If This Isn’t Nice, What Is?Kurt Vonnegut, Seven Stories Press, $21.957. Think Like a FreakSteven D. Levitt, Stephen J. Dubner, Morrow, $28.998. Flash BoysMichael Lewis, Norton, $27.959. AstoriaPeter Stark, Ecco, $27.9910. Stress TestTimothy F. Geithner, Crown, $35

1. A Game of ThronesGeorge R.R. Martin, Bantam, $9.992. A Dance With DragonsGeorge R.R. Martin, Bantam, $9.993. The Name of the WindPatrick Rothfuss, DAW, $8.994. I Know Why the Caged Bird SingsMaya Angelou, Ballantine, $6.995. A Clash of KingsGeorge R.R. Martin, Bantam, $9.996. Ender’s GameOrson Scott Card, Tor, $7.997. InfernoDan Brown, Anchor, $9.998. A Feast for CrowsGeorge R.R. Martin, Bantam, $9.999. The Catcher in the RyeJ.D. Salinger, Little Brown, $8.9910. Second WatchJ.A. Jance, Harper, $9.99

1. Skin GameJim Butcher, Roc, $27.952. The GoldfinchDonna Tartt, Little Brown, $303. All the Light We Cannot SeeAnthony Doerr, Scribner, $274. The SonJo Nesbo, Knopf, $25.955. The Last Kind Words SaloonLarry McMurtry, Liveright, $24.956. The PloverBrian Doyle, Thomas Dunne Books, $24.997. Any Other NameCraig Johnson, Viking, $26.958. Delicious!Ruth Reichl, Random House, $279. William Shakespeare’s Star WarsIan Doescher, Quirk, $14.9510. The Serpent of VeniceChristopher Moore, Morrow, $26.99

1. The Boys in the BoatDaniel James Brown, Penguin, $172. WildCheryl Strayed, Vintage, $15.953. Behind the Beautiful ForeversKatherine Boo, Random House, $164. QuietSusan Cain, Broadway, $165. CookedMichael Pollan, Penguin, $176. Short Nights of the Shadow CatcherTimothy Egan, Mariner, $15.957. GulpMary Roach, Norton, $15.958. The Guns at Last LightRick Atkinson, Picador USA, $20,9. Brain on FireSusannah Cahalan, S&S, $1610. Hyperbole and a HalfAllie Brosh, Touchstone, $17.99

Alan Rose, author of “Tales of Tokyo, The

Legacy of Emily Hargraves and

The Unforgiven organizes

the monthly WordFest

gatherings. He can be reached

at www.alan-rose.com, at www.Facebook.com/Alan.Rose.Author, and www.

Facebook.com/WordFestNW.

1. The Fault in Our StarsJohn Green, Speak, $12.992. Looking for AlaskaJohn Green, Speak, $9.993. Paper TownsJohn Green, Speak, $9.994. Minecraft: Essential Hand-bookScholastic, $7.995. The Book ThiefMarkus Zusak, Knopf, $12.996. An Abundance of KatherinesJohn Green, Speak, $9.997. WonderR.J. Palacio, Knopf, $15.998. Eleanor & ParkRainbow Rowell, St. Martin’s Griffin, $18.999. The GiverLois Lowry, Laurel-Leaf, $6.9910. We Were LiarsE. Lockhart, Delacorte, $17.99

Astoria constituted a tiny dot of “civilization” on this farthest, wild rim of the continent. The ports of China lay 12,000 miles across the Pacific. The ports of the United States lay 21,000 miles around Cape Horn—five times farther than Jamestown or Plymouth had lain from their supply ports in England…Should the Astorians need to flee, they had no one to run to, and nowhere to hide. The remoteness and exposure were profound. The nearest reliable help lay at least a year’s journey away.

~ from Astoria: John Jacob Astor and Thomas Jefferson’s Lost Pacific Empire

In 1811, John Jacob Astor organized and outfitted two parties to establish a fur trading post on the coast of

North America. One would go by sea around Cape Horn; the other, over land through the Rockies.

During the whole of Lewis and Clark’s perilous expedition (1804-1806), only one of their party died (of a ruptured appendix); more than half of those in Astor’s parties would die violent deaths, others would go mad, and most would nearly starve to death.

Peter Stark, author of numerous books on exploration and a contributor to Smithsonian and The New Yorker, has written a gripping account of Astoria’s founding.

Arriving in America in 1784 as a penniless youth from Germany, Astor would amass a great fortune from the burgeoning fur trade. The lustrous sea otter pelts could be bought for one dollar’s worth of trinkets from the

Northwest Coast people and sold for the equivalent of one hundred dollars in China.

The leaders of his two parties were poles apart in personality and style of leadership. Captain Jonathan Thorn, a U.S. naval hero in command of the Tonquin, was decisive yet arrogant and uncompromising. His refusal to listen to those who understood the native cultures would doom him, his men and his ship.

Wilson Price Hunt, a businessman inexperienced in the ways of the wilderness, was a consensus builder, and his gentle hand would hold his

party together through the worst of their ordeals. Unnerved by reports about the Blackfeet and their penchant for torturing their captives to death, Hunt departed from Lewis and Clark’s established route. Instead, he set off to find a southern course through uncharted territory, guided by three trappers who turned out to be more unreliable than Google Maps. He and his party would become lost and nearly perish in the wintry mountains.

Stark’s book relies heavily on the journals of the survivors, which brings a you-are-there authenticity to the experiences. The account of the Tonquin’s arrival at the Columbia River is harrowing to read. Eight of its crew would drown, trying to find a way through the treacherous bar at the mouth of the great river.

Stark also provides a description of the sophisticated native cultures of that time. Enjoying an ample and protein rich diet (an estimated 300 million salmon ran in predictable patterns each year), their standard of living was in many ways superior to late-eighteenth century conditions in Europe and the U.S.

For those of us in the lower Columbia region, there is the added enjoyment in learning about the men behind the place names we have grown up with, such as the tragic tale of John Day—At least he got a dam named after him.

This is history as it was lived, capturing the vision that propelled people into an uncharted future, and the price they paid for that vision.

•••

July 1 • Cassava1333 BROADWAY

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F ibre Federa l Credi t Union of fers $5,000 to Rainier non-profitsTo celebrate the grand opening of its new branch in Rainier, Oregon, the Fibre Federal Credit Union is holding a Facebook video contest benefiting non-profit organizations that support the Rainier community.

Non-profit organizations may submit a two-minute or shorter video on how they impact the community and why “Rainier Rocks.” Videos will be put to a vote through Facebook. Then, Rainier residents will receive a postcard with the top three non-profits. Fibre Federal will pay to the chosen non-profits $5 for each card dropped off at the new branch for the final vote, up to a combined total of $5,000.

Videos may be uploaded via YouTube, Vine or Instagram and then submitted to the contest through facebook. Submissions will be accepted through August 29. For more information visit facebook.com/FibreCU or call 360-575-5741.

The credit union began in 1937 when 63 Longview Fibre Company employees deposited a combined $315 for the purpose of making affordable loans to members. Fibre Federal Credit Union is now one of the largest credit unions in Washington and Oregon, serving 70,000 members. The new Rainier site will be its ninth branch. For more information visit fibrecu.com or call 360-423-8750.

THRIFT STORE• Adult & Kids’ Clothing• Small Furniture & Appliances• Books & HousewaresOpen Wed–Sat • 10–6

303 W. “C” Street • RainierProceeds support Rainier’s food pantry. “Help Our People Eat.” Your tax-deductible donations of gently used items are welcome.

Spoiled, I am. “Product of USA” labels on supermarket eggs don’t do it for me. I hunger for roadside signs that tout Farm Fresh Eggs.

Crack one and see: It takes up little space in the pan, its golden yolk stands tall, centered in the thick egg white, its thinner white a halo around the edge of the egg. Signposts of freshness.

Break most mass-produced supermarket eggs into a pan and they spread like a run-away amoeba. Trying to separate the yolk from the white in an aged egg is difficult. The yolk often breaks, and making a proper meringue is akin to pulling the proverbial camel through the eye of a needle.

An egg’s shell color depends on the breed of the chicken, and we had a choice on the farm, Gram’s for white shells, Aunt Norma’s for brown. When I taught home economics on the Oregon Coast, I’d crack open a brown egg to show the eighth-graders that eggs were “the same inside, and so are people.”

On the farm, we were attuned to the seasons. The yellow yolk turned golden when the chickens were outside scratching for some of their food. When the snows came and the chickens were confined to their coop, the yolks were paler. (Something similar happened to our cows’ cream — more golden when the animals were grazing on grass.)

I had to laugh when I saw ads for “free-range chickens” in the freezing Midwest. Chickens aren’t the sharpest knives in the drawer, but few are silly enough to leave a warm coop for a frozen field.

As a 4-H girl, I learned to bake, and even at 12, I could see when it came to an angel food cake recipe, one dozen eggs wasn’t necessarily equivalent to another.

“Why are these eggs so small?” I asked Aunt Norma.

“They’re pullet eggs,” she said. Pullets are young chickens, and when they grow up, they lay larger eggs.

According to USDA size standards, weight per dozen eggs differs from size to size by 3 ounces. Small pullet to the rare Jumbo, that’s what we had on the farm, depending on which hen laid it. Today, I usually bake using Large eggs. As a girl, I’d toss in an extra pullet egg or two if I were baking meringues or angel food cake.

Sometimes Aunt Norma had even smaller eggs, and she loved her “Banties.” When you heard her talk about Bantam chickens, they were usually “Bantie roosters,” though Aunt Norma never quite explained how they produced eggs. A farm education can only go so far.

Speaking of sex, a hen doesn’t need a sweetheart to lay an egg; few eggs in the modern marketplace are fertilized.

In the Pacific Northwest, we typically see Grade AA eggs. There are specs for egg quality, but mostly the grade comes down to freshness. In most supermarkets, we can’t tell what state the eggs were laid in or in what month.

As a food editor in Pittsburgh, I once visited a huge egg operation. Hens lived in individual cages, feed moved

past each chicken on one belt, eggs were carried away on another conveyor, manure disappeared on a third. The lights never went out. I’ve never worked in a factory, and these hens defined “hard-working.”

It was a day I won’t forget. But as a person who loves to cook, I need eggs, factory-farm or not. I’m not raising chickens in my backyard, and eggs serve many purposes in cooking and baking: binding ingredients, leavening, thickening, coating or glazing, even scrambling for supper.

My vegetarian brother-in-law does not eat eggs, and it’s not easy to find a cookie, pie or cake that I can make for him. He doesn’t make a big issue of it, but he asks about the ingredients when I offer him, say, my favorite yeast rolls.

In my opinion, the industrialization of American agriculture may mean lower prices but often at the expense of the good taste and freshness I enjoyed as a farm girl. And I still miss Gram’s chickens scratching, clucking and pecking.

•••

Visit a Castle Rock chicken coop with Suzanne Martinson, page 16.

Farmer’s Daughtercont from page 5


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Miss Manners By Judith Martin

Civilized Life

1. DEAR MISS MANNERS: I have a friend who routinely brings tasty treats to work for me. Although I appreciate her generosity, these treats are routinely accompanied with an insult.

For example, today she gave me a piece of a loaf with icing on top but promptly advised me to scrape off the icing. It’s little nuggets of advice like this that lead me to think she thinks I am overweight. (I most certainly am not!)

However, I can’t reject her food because she often leaves it on my desk. How do I get her to stop insulting my healthy (but never gluttonous) appetite?

GENTLE READER: It is unfortunate that the icing on your friend’s cake is an insult. But since the two are in direct contact, Miss Manners wonders, why, exactly, can you not politely reject the whole package?

Hand back the treat and say: “You are so right. It’s so kind of you to offer, but I really can’t.” If this makes your friend rethink her method of delivery, you will be in the happy position of having your cake and eating it too.

2. DEAR MISS MANNERS: How do I tell the person who is cutting my hair or cleaning my teeth that I don’t want to talk about my personal life?

GENTLE READER: Keeping your eyes shut might alert them that you are tuned out. If necessary, Miss Manners recommends telling the hair cutter that you are blissfully relaxed. To the dental hygienist, you need only say a version of “Ummpphhh,” which will be recognized as the inability to hold

a conversation when there are instruments in your mouth.

Workplace treats, beauty shop sharing, street solicitors

3. DEAR MISS MANNERS: How much courtesy do I owe street solicitors?

I’m not referring to the homeless (for whom I feel compassion), but to salespeople who stop me as I’m going about my day and try to engage me in a conversation about some random product, service or cause they’d like to sell me.

I find the ambush sales-pitch imposing and rude. What I do now is to say, “No, thanks” without breaking my gait, and even then I feel a little guilty about being gruff.

However, in the scheme of things, I feel my response is more polite than the situation calls for. I would like to say, “Please don’t bother me,” but that seems disrespectful to a person who is just doing a job, albeit an annoying one.

I don’t think that accosting people, taking advantage of a natural tendency to avoid conflict, is a reasonable way to do business. I don’t like responding to it with more consideration than I’ve been extended.

I live in a major urban area and encounter tons of these folks. I’m sick of it. What’s your take?

GENTLE READER: Responding to rudeness with more consideration than has been extended is something of a guiding principle for Miss Manners.

She also knows that the alternative is ineffective: The people whom you wish to lecture are the agents, not the originators, of the approach. Far better to pass on with a “No, thank you,” as you are doing, leaving the would-be salesman without successes to report to his boss.

•••

Please send your questions to Miss Manners at her website, www.missmanners.com; to her email, [email protected]; or through postal mail to Miss

Manners, Universal Uclick, 1130 Walnut St., Kansas

City, MO 64106.


What’s Happening Around the River

Biz BuzzBiz Buzz notes news in local business and professional circles. As space allows, we will include news of innovations, improvements, new ventures and significant employee milestones of interest to readers. Please email [email protected] to share the local buzz.

Brooke Fisher

Katie Mahaney

United Way of Cowlitz and Wahkiakum Counties recently named Brooke Fisher as its Director of Community Resources, a position the organization considered ideally suited to her leadership skills, ability to develop donor and community support and collaborative working style. The 1998 Mark Morris graduate earned a bache lor ’s d e g r e e i n h o s p i t a l i t y a t C e n t r a l Wa s h i n g t o n S t a t e U n i v e r s i t y , later working in recruiting for five-star hotels and, for the past two years, project manager at Kelso-Longview Chamber of Commerce. Fisher will be coordinating the 2014 Sand Blaster 5k Fun Run and working on other fundraising, employee

workplace campaigns, sponsorships, and resource development and United Way programs. Prior to joining the United Way staff, Fisher volunteered extensively for the agency, serving on its Board of Directors and Executive Board. Upbeat about her latest career move, she said, “To work somewhere where your heart is — where your passion is … you can’t get much better than that.”

Lower Columbia Col lege has received an Economic Development Administration grant for $845,000 from the U.S. Department of Commerce. The grant is part of a $1.7 million project to provide equipment for the College’s new Health and Science Building which will open this Fall. The Lower Columbia College Foundation is the sole provider of the match.The project strengthens job creation and retention in STEM (Science,

Technology, Engineering and Math) and Healthcare and supports the region’s economic diversification goals. EDA funding will allow for all laboratories in the new building to be equipped appropriately, vastly increasing the relevancy of education and training, as well as expanding student capacity.

The 70,000 square foot, three-story brick facility, located on Maple Street, will house nursing and allied health, including a skills lab, medical assisting lab and a high tech patient simulation lab; Earth Science, Environmental & Ecological Science Labs and a community science center; chemistry, biology and physics labs, and a 140-seat lecture hall. The new building will be LEED Silver certified and feature a partial green roof, a rain garden irrigation system and solar panels.

“What a remarkable asset for our community,” said LCC President Chris Bailey in a press release. “We now have a state-of-the-art facility which brings together under one roof our innovative and student-centered faculty in healthcare and science fields along with the latest technology and equipment to build a professional workforce to serve our community.”

ZoJo and Northwest Coffee Roasters is expanding its operation and just opened a second location at 931 O c e a n B e a c h Highway, formerly One-Hour Photo Express. Initially, the s to r e w i l l employ three to six people and feature limited seating and a drive-thru window.

“It’s so important for people to be able to come in and take a break,” and enjoy the “quaint and beautiful,” character of ZoJo downtown, said general manager Katie Mahaney .

But people on the go can’t always stop by. “I heard non-stop from customers who loved ZoJo’s coffee but couldn’t make it into the downtown café. They kept asking, ‘Why don’t you have a drive-thru?’”

The atmosphere at the new location will be “a little more modern,” she said, but “will still have the feeling of community that is a big part of our business.” Besides coffee, Zojo’s menu includes local, organic, vegan and gluten-free options, along with breakfast sandwiches, homemade muffins and scones.

Mahaney and five others have owned ZoJo and Northwest Coffee Roasters since November 2013. The downtown location employs four, but customers there will see some new faces as employees for the new location receive their initial training downtown. “We want to maintain our quality at both locations.” Employees will start by learning “quality” downtown, then develop “speed” at the Ocean Beach location, she explained.

Plans call for installation of a commercial kitchen by year-end, an expanded menu and new space to seat 50–70. A third phase is anticipated to be in place by mid-2015, Mahaney added. “It’s a surprise.”

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What if everyone did as you do?

I first began composting back in the 80s when we bought a new home. Garbage pickup was in the wee hours on a Friday morning and we could never remember to put the can out. So we cancelled garbage service and

challenged ourselves to see how little garbage we could produce.

We started dual composting bins, recycled everything that we could, disposed of meat scraps at work, and had a burn barrel for Kleenex and non-recyclable or non-compostable paper products. A couple times a year we’d load up 4-5 cans of garbage and take them to the dump.

One year, my husband obtained a load of “soil improver,” a waste product from a local paper mill. That’s what they called it. Turns out it was full of European beach grass seed. Thirty years later and it’s still a battle to keep the vile invasive from taking over my yard. Once it took over my compost bins, I gave up. We were never good about turning the compost and we needed something easier.

After that, I just began burying food scraps in the garden and keeping a tarp over the top to keep the animals out. That worked fine until we moved back to Longview to care for my mother.

A worm high-riseHere we don’t have room for either a garden or compost bins. So I bought a worm bin and that is my method of choice now. I love

By Kate Packard

my worms! And I love the ease of turning our food waste into something useful. I have one three-foot tower of five stacking trays that measure 16 inches square. It’s a “Worm Factory” made in Bellingham and it’s constructed for the worms to migrate upward as you add trays and food waste; you harvest the compost from the bottom.

In the fall, since we live on Lake Sacajawea, we have a bountiful supply of leaves. We grind them up with the lawn mower and they make the perfect complement to the “green” food waste going to the worms. If you don’t have leaves, shredded newspaper or dampened fiberboard egg cartons will also fill the “brown” requirement for keeping the worms happy and providing them with bedding material.

We think of the worms as doing the job of breaking down vegetable material, but in reality, it is millions of little microbes doing the dirty work. The worms feed on the microbes. It’s a magical process that can generate REAL soil improver in short order.

When our worm condo became insufficient for the amount of garbage we were generating, I made an additional worm bin out of two large Rubbermaid plastic storage bins like Jim and Nancy Chennault’s. She shared tips for constructing a worm bin in CRR’s October 2009 issue (now available at crreader.com, click “Features”).

I’ve had garbage pickup for a long time now so that is no longer my primary motivation for composting.

Why I compost1. I cannot tolerate waste. It pains me to think of all the valuable resources being dumped into anaerobic tombs where they putrefy and release methane, a gas 20 times more damaging to the environment than carbon dioxide.

2. I find the process easy, clean and the resulting product better than anything I can buy in a bag.

3 . I have deve loped a genuine affection for my worms. When I am harvesting compost, I struggle to “save” every worm, a virtually impossible task.

4 . I do i t because I feel responsible. I am embarrassed and ashamed of our wasteful culture, and the daily mindless b e h a v i o r s t h a t a r e irreversibly altering this

Why composting makes good sense

Kate Packard working in the garden plot she rents in the City of Longview community gardens. This is her fifth year.

My Slant

miraculous planet we have been given. In this country alone, we waste nearly 40% of all the food we produce. Getting food from the farm to our plates eats up 10% of the total US energy budget, uses 50% of our land, and gulps down a whopping 80% of all freshwater consumed in the U.S. And then we throw away 40% of it! It’s mind boggling. The EPA says that our leftovers are the single largest component of the waste stream by weight and cost us about a billion dollars every year to be rid of. Your mother was right: Don’t take more than you can eat, and clean your plate!

Make a differenceA long time ago I heard a message, maybe in church, asking, “What kind of world would it be if everyone did what you do?” I decided that I will not give in to the temptation of thinking that my actions don’t make a difference. I and my army of worms DO make a difference.

If you want to make a difference, too, call me for your own personal supply of red worms. I have plenty to share!

•••Kate Packard may be reached at 360-423-2615. She enjoys singing in LCC’s community choir, gardening and cooking. She helps proofread CRR every month. Please blame her (not the editor) for any errors.

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LONGVIEWPost OfficeBob’s (rack, main check-out)YMCAFred Meyer (rack, grocery entrance)US BankFibre Fed’l CU - Commerce AveHometown BankMonticello Hotel (side entrance)The MastheadKaiser PermanenteSt. John Medical Center (rack, Park Lake Café)Cowlitz Black Bears box officeLCC Student CenterMini-Mart next to RegentsIndie Way Diner

KELSOHeritage BankVisitors’ Center

KALAMAFibre Fed’l CUColumbia Inn

WOODLANDVisitor’s CenterThe Oak Tree

CASTLE ROCKCastle Rock Exhibit HallFour Corners General StoreParker’s Restaurant (rack, entry)

Where can you find the Reader?It’s delivered all around the River, but here’s a list of handy, regularly-refilled sidewalk box and rack locations you can visit any time of day (almost), even in your bathrobe ...

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RYDERWOOD Community Center

RAINIERPost OfficeCornerstone CaféRainier Hardware (rack, entry)Just Fish & Chips (on Hwy 30)

DEER ISLANDDeer Island Store

COLUMBIA CITYPost Office

ST HELENSChamber of CommerceSunshine PizzaPost OfficeWild CurrantOlde Towne (near Bemis Printing)Safeway

SCAPPOOSEPost OfficeRoad RunnerFred Meyer Fultano’sAce HardwareARK Real Estate

CATHLAMETCathlamet Pharmacy

CLATSKANIEPost OfficeWauna mill (parking area)

Sidewalk Box/Rack Locations

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Story by Paul ThompsonPhoto by Perry Piper

Northwest Foods

MAN IN THE KITCHENYear-round summer

Paul Thompson grew up in Longview, Wash. He later moved to Oak Park, Illinois, and taught speech and drama at Chicago’s Wright College. Now retired, he lived in Sequim, Wash., for 10 years before returning to his hometown of Longview.

1204 Broadway • Longview • [email protected]

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Good food is enhanced

by an attractive presentat ion. A b e a u t i f u l Caprese salad gets my mouth watering. The colors are pure a n d s h i n i n g with a splash of olive oil and, if you choose, a dash of balsamic vinegar.

I purchased a couple of basil plants the other day at the local farmers’ market, and another two for my neighbor. She’s a creative cook and gardener, and I’m certain to be rewarded later this summer. Those plants will transform into that beautiful salad and my favorite spaghetti sauce, pesto.

While on vacation recently, I was reminded that fresh basil is not necessary to make a Caprese Salad. Off season, if you were forward-thinking enough to make pesto and freeze it last summer, drizzle some on the salad in place of fresh basil and garnish with fresh greens of any sort. You can replicate this classic salad and enjoy its summer flavors year ‘round.

(using ice cube trays is a good idea; when solid, transfer the bpesto cubes into plastic zip-lock bags for use as needed)

Paul’s Pesto2 cups packed fresh basil leaves2 cloves garlic1/4 cup pine nuts2/3 cup extra-virgin olive oil, dividedSalt and freshly ground black pepper,1/2 cup freshly grated Parmesan or Romano cheese

Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season to taste with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Note: Some cooks freeze pesto in ice cube trays, then store loose cubes in airtight container or zip-lock bag for later convenience.

Caprese salad combines tomato and fresh mozarella cheese with basil.


Residents of the Pacific Northwest tend to take a lot of blessings for granted. We whine about rain,

lament grey skies, and complain about deer munching our gardens. We battle squirrels and blue jays, rabbits and raccoons. We grudgingly vacuum sand from the car after a beach trip, only to fill it with dirt and fir needles camping the following weekend. We lament the way nature collides with us in the form of pollen clouds, rain showers, dirt and sand, leaves and bugs.

And then all at once, there is the cold beauty of a windswept beach, a watercolor sunset, a glory-filled sun break on a wide river in the shadow of cliffs and mountains, and we’re filled again with the flooding pleasure of living in a place so green and lovely and teeming with wildlife.

These fresh-air moments are one of the great joys of life in the Northwest. And one of the great joys of parenthood is sharing them with my children. I relish the opportunity to revisit the field trip days of my youth. The pleasure in escaping the humdrum of routine is not lost on me, and leaving our schedule behind to jump in a station wagon bound for adventure sings a siren song to my inner 10-year-old self. It was in this spirit that our family recently journeyed to Northwest Trek.

cont page 25

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Set in the backwoods of Eatonville, Washington, Northwest Trek is a 725-acre wildlife park, unique

from the typical “zoo field trip” in that the animals live in an environment as close as possible

to their natural habitat. Granted, I love a trip to the zoo as much as anyone – with intimate looks at exotic animals doing clever things

on man-made jungle gyms, frolicking with plastic toys, sunning themselves regally on strategically-placed rocks. But there’s something pleasantly voyeuristic about observing an animal in its natural habitat...settling in, “Marty Stouffer-like” to become a part of the landscape.

Diverse population of native animalsThe property, purchased in 1937 by Dr. and Mrs. David Hellyer, was in ruins following a wildfire and

excessive logging. Undaunted, the couple built a cabin, raised a family and patiently restored what they could. In 1971, they generously donated the land to Metro Parks Tacoma, envisioning it as a place where future

generations could celebrate and learn from nature. It is now home to a diverse population of native animals, including bison, mountain goats, bighorn sheep, elk, deer, caribou, moose, lynx, cougars, coyotes, black bear, and an array of birds and wetland animals.

The park includes several miles of paved paths and primitive nature trails. Interactive learning stations are interspersed along the trail, along with seasonal snack bars and informational displays. Scheduled “trailside encounters” allowed us a close-up view of a Great Horned Owl perched on the ranger’s gloved hand, and a beaver on a leash playing in a man-made pond. A guided tram tour winds through 435 acres of wildlife

habitat. Zip line/challenge courses are available seasonally, but, much to the dismay of my older children, were closed during our visit.

Wild photo oppsWe arrived on a sunny, spring morning and were scheduled for an 11:00 tram tour. During the intervening time we took a self-guided walking tour through the predator habitat. My middle daughter, fancying herself a wildlife photographer, wielded my digital camera and captured some lovely photos (this page) of the lynx, cougar, red fox, bear, wolf and coyote going about their regular morning business.

On the hoofLongview family heads to Northwest Trek

Story by Kari Rushmer • Photos by Josephine Rushmer

Evangeline Rushmer, 4, hugs a stuffed wolf safely inside Northwest Trek visitor center.


Happy hens strut their stuffStory and photos

by Suzanne Martinson

Fresh from the Farm

McCrady Gives High Marks to Pacific Surgical Center

Former Longview mayor Mark McCrady recently underwent a kidney stone procedure at Pacific Surgical Center. Chad Chesley, M.D., of Longview Urology performed the successful surgery, which McCrady called “the most positive medical experience of my life.”

“PSC is a first-rate facility, and they’re willing to pay to retain people who are experienced and well-trained,” McCrady said. “I was very impressed to say the least.”

In 2013, more than 3,000 surgical procedures were performed at Pacific Surgical Center. Of those patients who returned surveys, 98 percent - like McCrady - were satisfied with the care they received.

Pacific Surgical Center is a state-of-the-art, outpatient surgical facility where all procedures are performed by board certified surgeons, often at a substantial cost-savings.

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625 9th Ave • Longview, WA 98632Learn more at www.longviewpsi.com/psc

360.442.7900Mark McCrady with PSC RN’s Kami Coleman (left) and Jessie Annett.

In the sunny glow of impending twilight, Teresa Bergman calls to her 17 chickens, “Come chick,

come chick, come chicks!”

The fowl are an ever-moving rainbow of brown, rust, black and white feathers in the chicken yard outside their coop. They are not, however, moving toward their owner, meal planner and protector.

“You should see them when I have a handful of bread,” Teresa says with a laugh.

No living thing is care-free, and nobody knows that better than Teresa, whose family’s 2½ acres near Castle Rock is home to her well-known Cowlitz River Dahlias, plus an expansive half-acre of vegetables. She also grows herbs and a wide variety of succulents.

On Saturdays, she is a familiar face at the Cowlitz Communi ty Fa rmer s Market, where she sells plants and gives free advice.

Why chickens? They’re certainly not the smartest species on two legs. “I’ve always liked chickens,” Teresa says. Her mother had chickens. Her niece has two dozen hens. Their chickens are layers, not fryers.

A wooden box attached to the chicken coop holds six wooden nests, and Teresa can lift a lid and gather eggs without even entering the hen house. Atop the box is a big wooden sign painted by son Justin as a gift: Farm Fresh Eggs. Farm Fresh is her family’s answer to so-called specialty eggs, such as Eggland’s Best.

cont page 24Above and on cover: This white chicken, an Ameraucana, rules the roosts. At 12 years old, she’s still laying — a rarity.

Compare hers with the attributes listed on the label on a plastic carton for “100% Natural” Cage Free eggs from the supermarket: Cage Free. (Check.) Raised Without Antibiotics (Check.) All Vegetarian Fed. This is where the Bergman eggs part company with most brands of wannabe “natural” eggs. Teresa’s hens like to scratch for a snack; if they latch onto a worm or a bug, they are no longer dining “vegetarian.”

Therein lies the secret of their tall, golden yolks and farm-fresh flavor, which this ex-farm girl once took for granted. Hens who lay store-bought eggs “probably never get outside“ to scratch, Teresa says.

Teresa Bergman with a basket of Farm Fresh Eggs laid by her 17 chickens on the family land near Castle Rock.

Ranging free


Northwest Gardener

Story & Photos by Nancy Chennault

Shopping the local farmers’ markets not only provides fresh seasonal vegetables and fruits,

they are also a gathering of your friends and neighbors savoring the social experience as well as the selection. As much as you love the farmers’ markets, access to fresh vegetables and herbs within easy reach of your kitchen is an appealing concept.

No room for a garden, you say? Believe it or not, you can grow a bucket of carrots or plenty of peas. Just put them in a pot! Container gardening is made to order for condos or a student sharing an apartment. The convenience of having “fresh” at your finger tips makes this an enjoyable way to garden.

Decide what you would like to pick fresh. Choose “bush” or dwarf

varieties. Some vegetables were developed especially for container growing, such as miniature carrots. Planting a salsa garden with peppers, tomatoes and cilantro can be fun. Or a collection of herbs destined for pasta sauces.

Find the sunniest spot on your deck, patio or porch.

Choose a container(s) to fit the area without crowding. Use old buckets, plastic or terra cotta pots. Anything that holds soil and has drainage holes will work. Even heavy duty cardboard boxes will usually last for one season.

Fill with a good organic soil mix, sowing your seed sparingly. Vegetables such as lettuce can be spaced within the container, leaving room between for the next succession of transplants (at left).

No room on the ground? Look up! Suspending a basket of peas within reach (top photo) provides early summer goodness. Tomatoe s , he rb s and strawberries also work well as a hanging garden.

Juicy berries of many strawberry varieties are developed to cascade over the edge of a container (page 18). Newer varieties (Tristan and Tarpan) have hot pink blooms, adding a nice touch to your summer flower display.

Evaluating new varieties is one of the activities we enjoy at

our Gardens @ Sandy Bend. This summer, Jim is comparing the vigor, productivity and overall performance of one of the newest developments in vegetable gardening…. GRAFTED tomatoes.

Mighty ‘Matos have been available locally or online for the last couple of years. Jim’s task is to observe them side by s ide with the same var iety o f a standard tomato.

Tiny plants arrived mid-April and have been transplanted to gradually larger pots for the last month. The tomatoes are showing vigor at this early stage. Jim will see if they are, indeed, more productive and disease resistant.

Fascinating additions to the shipment of plants from southern California included grafted melons, cucumbers, peppers and eggplant. A new line of Mighty Veggies?

NWG will report the final results this fall. Were they a success or failure? Stay tuned.

Container Gardens for Small SpacesEven condo and apartment dwellers can get growing!

cont page 18

Nancy Chennault’s grandson, Parks, at 2, loved to pick and eat Sugar Snap Peas growing within reach.

We’d like to introduce you to Summa Real Estate. You’re invited you to join us in our

GRAND OPENINGJune 25 • 3-6 pmCome see our new office, enjoy delicious refreshments and a chance to win prizes! We’re located at 1570 Columbia Boulevard St.Helens Oregon (across from the post office)

We look forward to seeing you!Rhonda HolmstenPrincipal Broker

ARK Real Estate has a new name!


Container Gardeningcont from page 17

FARMERSMARKET

Vendors welcome - 360-785-3883OPEN Sat. 9-2 Tues 9-2 May-Oct

[email protected]

7th Ave. across from Expo Center Longview

... also baked goods and crafts!

Locally-grown Bedding plants & baskets, strawberries, raspberries, blueberries, green beans, rhubarb, honey, Walla Walla Sweets, Hermiston fruits & vegetables

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Taking just a bit more room, a wine barrel planter can be home to blueberry plants (below). You will need at least two different kinds for the best fruit set, so make sure you have room for two wine or whiskey barrels.

Be aware of water and fertilizer needs. Because the roots of your crops are confined to a much smaller space than they would be in a garden,

check daily for soil moisture content and fertilize with a natural/organic fertilizer recommended for vegetables.

Enjoy your “mini-farm” this summer. It is rewarding to harvest your own crops and taste the freshest of flavors… so, so good!

•••

At 4 years old, granddaughter Ella could just reach the ripest blueberries in the wine barrel. (Note the strawberries vigorously cascading over the edge.)

Longtime local gardening maven

Nancy Chennault and husband

Jim Chennault operate The

Gardens @ Sandy Bend in Castle

Rock.

1329 Commerce Ave. Downtown Longview

Tues–Sat 5 pm ‘til . . . ?Make your dinner reservations online at thebistrobuzz.com or call 360.425.2837

$3 Cosmos$3 House Wines

13 shareable happy hour items on the menu

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WINE DOWN WEDNESDAY

HAPPY HOURServed all night on Tuesdays!

Half price bottles of wine

Happy Hour food & drink specials served 5–6pm

Meet me at my new location !

360-577-0717M-F 11–9 • Sat 4:30–9 • Closed Sun

Through June 28, please dine downtown with us!

Teri’s (formerly JT’s) 3225 Ocean Beach HwyFormerly Parker’s Steak HouseOPENING JULY 1• Breakfast, Lunch & Dinner• 100-seat banquet room• Elevator

Same Staff Same Great Food

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“Movin’ on down the road!”


LOWER COLUMBIA 2014 FARM TO TABLE GUIDE

Castle Rock Nursery(360) 274-8388Michelle Scott331 Buland Dr., Castle Rock, Wash.Products: May/June: vegetable starts, shelling and snap peas Early August: cabbage, tomatoes, beans, squash (summer and winter), garlic, pumpkins, cucumbers, apples and pears. All garden produce grown organically.Venues: Cowlitz Community Farmers Market and directly from the nursery.Hours: 9-5 Mon-Sat, Sun 10-3, subject to change.

Cawley Vineyards(360) 225-6305Lanny and Jill CawleyPlease call for appointment and [email protected] Products: Pinot Noir, Chardonnay, Pinot Gris, Gewürztraminer and Riesling

Crippen Creek Farm(360) 795-0585Kitty & Don Speranza15 Oatfield Rd., Skamokawa, Wash. [email protected] www.crippencreek.comProducts: Eggs from pastured hens, pasture-raised broilers and pigs and grass-fed beef. Eggs available year round, chickens available in late summer, pigs and beef available in the fall (these must be ordered in the spring).

Goble Green Farms(503) 396-0503Nicolai Cutoff Rd, Goble (Rainier) OregonPasture-raised eggs, fryers, turkeys and laying hens for sale. By appointment [email protected]

Island’s End Farm(360) 849-4324Carol Carver541 W. Birnie Slough Rd., Puget Island. Cathlamet, [email protected]: Vegetables and fruit, large variety, year-round greens (kales and collards), Asian vegetables and heirloom tomatoes. Ferments: Kimchi and sauerkraut. Grown in soil nurtured with organic practices for 30+ years.Venues: Sold from telephone or email orders, Puget Island Market, River People (Astoria) Farmers Market and Cannon Beach Farmers Market. Season/Hours: May - Oct, 10am - 5pm

Shulke Farm(360) 274-7632Joe & Debbie Shulke2251 Delameter Rd., Castle Rock, Wash.Products: Beef and chicken manure. Taking orders in June and July for beef.Custom haying.

Stockhouse’s Farm(360) 849-4145Rob & Diane Stockhouse62 W. Birnie Slough Road, Cathlamet, [email protected] www.Stockhousesfarm.comProducts: Vegetables, veggie starts, cut flowers, eggs and guest cottage. Venue: CSA, Two Islands Farm MarketHours: 3–6 pm Fridays Jun - Oct.

Watershed Garden Works (360) 423-6456 Scott & Dixie Edwards2039 44th Ave., Longview, Wash. dixie@watershedgardenworks.comwww.watershedgardenworks.comwatershedgardenworks@facebook.comProducts: Over 300 species of native plants. Wide variety of containerized edible and ornamental plants. Free range eggs, garlic, shallots, artichokes, tomatoes, basil, melons, fingerling potatoes, pickling cucumbers, peppers, french beans and many other crops grown without chemicals. Jams and jellies from Dixie’s commercial kitchen (Columbiana Foods).Venue: Farm directSeason/hours: April- Nov. Tues-Fri 10–5, Sat 10–2.

Willow Grove Gardens(360) 423-3492Michael & Ruth McKee8561 Willow Grove, Longview, Wash. [email protected]: Salad greens, sugar snap peas, tomatoes, peppers, cucumbers, beans, onions, summer and winter squash, broccoli, cauliflower, cabbage, beets, carrots and many other kinds of produce.Venue: Cowlitz Community Farmers Market, CSA, Farm direct, U-pick pumpkins Season: June 15–Oct. 15, call for hours

Youngquist Farms (360) 577-0504 Van & Judy Youngquist6620 Willow Grove Rd , Longview, Wash. [email protected] produce picked daily: Sweet corn (in season), green beans, slicing and pickling cucumbers, squash, cabbage, cauliflower and more. Pumpkin patch opens in October. No pesticides or GMO products. Hours 10–6 daily. For availability info email [email protected] or call Michelle 360-353-8382.

Note: There are most likely many other fresh food growers in the local area who sell from their farms. These are the ones who responded to CRR’s invitation to be listed here. To be included in future Farm to Table issues, contact [email protected].

June 2014

FRESH FOOD GROWERSAstoria Sunday MarketSundays • 10–3 thru Oct 12 Downtown on 12th, just west of Hwy 30, Astoria, Ore. Info: Cindi Mudge, 503-325-1010

Battle Ground Village Outdoor MarketSaturdays • 10 –4 thru Sept 27At Battle Ground VillageSE 10th Ave & SE Commerce AveBattle Ground, Wash.www.bgvillage.comInfo: Jennifer Riddle 360-397-0334

Columbia-Pacific Farmers’ MarketFridays • 4–7 thru Oct 10Downtown Long Beach, Wash. www.longbeachwa.govInfo: 360-642-4421

Cowlitz Community Farmers’ Market Tues and Sats • 9–2 thru Oct7th Ave, Cowlitz Expo Center, Longview, Wash. www.cowlitzfarmersmarket.comInfo: John Raupp [email protected]

Downtown Bridge MarketSundays • 10–3Parking lot on the corner of 15th and Broadway, Longview, Wash.Info: Betty Erickson 360-957-2515

Goble Community Market3rd Saturday • 9–2 June - SeptAdditional days may be added Aug & SeptGoble Tavern parking area, Goble, Ore.Info: 503-396-0503 [email protected] for sale must be handmade or farm-raised.

Ilwaco Saturday Market Saturdays • 10–4 thru Sept 27Port of Ilwaco, Ilwaco, Wash. www.portofilwaco.comInfo: Bruce Peterson 503-338-9511

Community / Farmers’ Markets

Puget Island Farmers’ Market Fridays • 3–659 West Birnie Slough Rd, Cathlamet, Wash.Info: Rob and Diane 360-849-4145 Check us out on Facebook

River People Farmers MarketThursdays • 3–7 June 19 - Oct 7Downtown Astoria at 13th and Duane St, Astoria, Ore.www.northcoastfoodweb.org

Salmon Creek MarketTuesdays • 11–3 July thru SeptAt Legacy Hospital entrance2211 NE 139th St., Vancouver, Washwww.salmoncreekfarmersmarket.comInfo: Ann Foster, 360-574-5093

Thursdays • 3–7 July thru Sept1315 NE 134th St., Vancouver, Wash. Behind Biscuits Café

St. Helens Open Air Market Thursdays • 2–9 Live music 6–9 at the AmphitheatreSt. Helens Plaza, St. Helens, Ore. Info: [email protected]

Scappoose Community Club Farmers MarketSaturdays • 9–2 thru Sept 27E. 2nd Street (street closed during market), Scappoose, Ore. (between City Hall & Library - visible from Hwy 30)wwwscappoosefarmermarket.com Info: Bill Blank 503-543-3469

Woodland Farmers MarketFridays • 4–8 Jun 20 thru Aug 29Hoffman Plaza, Woodland, Wash.www.woodlandfarmersmarket.orgInfo: 360-852-2670 or 360-903-9084

Get your yard & garden supplies at Swanson Bark!

Summer Hours M-F 8–5:30Sat 8–5Sun 9–4

360-414-9663 240 Tennant Way • Longview WA


Way better than recess!

Mon-Fri 7am-6pm • Sat 8am-2pm

GARDEN ADVENTURE

Megan Johnson, Joel Rogers, Daryn Rogers, Rachel Johnson, Emily Coordes, Aria Larsen, Eric Johnson, Connor McFarland, Julia Wilcox at Huntington Middle School’s garden.

Formed in 2010, Lower Columbia School Gardens is a local non-profit group that helps schools

start and sustain learning gardens. These outdoor classrooms are dynamic places where students can experience the natural world and become engaged in hands-on learning of science, math, nutrition, food cycles, environment, and ecosystems. Kids connect with real food and learn to treat their bodies and their world with care and respect.

Each of our 13 gardens operates a little differently; students have many opportunities to participate in garden life, depending on the site:

•School Day: Once a week during the school day, staff and volunteers work with groups of students in the garden – planting, building, harvesting, cooking, exploring.

•Recess: Volunteers work with kids during the long lunch recess one day a week. We hear “This is WAY better than recess!” all the time.

•After School: The garden is open weekly after school for “Garden Club.” Volunteers and students work, cook, eat, and socialize in the garden.

•Summer: Once a week at each garden, kids, families, and neighbors gather to water, tend the crops, harvest, cook and eat. Northlake Elementary is host to the School Garden Produce Sale, 10–1 on summer Wednesdays.

•Fall Harvest Festivals: This event is the culmination of the young farmers’ hard work and an all-day major celebration for the entire school. Classes rotate through stations: apple

cider press, corn shucking (and grilling and eating), a hay bale obstacle course, veggie chopping and grilling, seed grinding, and listening to live music.

Come see for yourself what school gardens are all about – you can help out or just look around. See our website lowercolumbiaschoolgardens.org for the summer schedule, or contact me by phone, 360-431-6725, or email: [email protected].

P.S. We rely on community support to provide these life-changing experiences to local kids and families. If you are of a mind to invest in a healthier community, now is a GREAT time. All donations will be matched, up to $10,000, through a special grant from The Health Care Foundation. Send your check to LCSG, PO Box 1278, Longview, WA 98632 or donate online at the website (above).

I am a 7th grader at Huntington Middle School. I work in the HMS Garden, and I love it! The Garden

Club meets every Wednesday from 1–3pm. Some of the things we do in the garden involve weeding, harvesting, and cooking.

Weeding may not sound like much fun, but it is totally worth it when the harvest season comes. So far we have planted thyme, carrots, ghost radishes, fruit trees, blueberries, squash, peas, tomatoes, and much more.

I love to graze while working around the garden. That is one of the advantages of working in the gardens: free food! Of course, it requires lots of effort and (unfortunately) lots of chicken manure.

And another benefit of the gardens: the food is so much better than processed food from the store. You haven’t tasted a carrot ‘til you’ve tasted it fresh. We made a salad the other day that was to die for! The lettuce, ghost radish, onion tops, and kale flowers were picked, washed, sliced, put into a salad, and eaten in about 15 minutes. Now, that’s fresh!

Also, kale chips are very popular in my family. They last about 5 minutes before they are gone. My mom and sister eat most of them, but hey, I can always bring home more. All of these fantastic experiences are just begging for you to try them. So come to the Garden Clubs and see for yourself.

•••

Kale ChipsTurn oven on to 400°FSpread a bunch of fresh kale to cover a 9x13 baking panDrizzle with olive oil Sprinkle with sea saltPut in the ovenStir every 10 minutes until crisp (about 30 min. total)Enjoy!

School gardens growing strong

COWLITZ RIVER RIGGING- Fully stocked parts & service department -

1540 Industrial Way • Longview, WA 98632

STIHL Lithium-Ion battery powered products•Trimmer•Blower•Chain Saw•Hedge Trimmer

360-425-6720800-488-3127

Lithium battery & charger priced and

sold separately.

FSA85 Trimmer $299.95

FRESH, LOCAL, ORGANIC FOOD • LIVE MUSIC • PRIZES

Ham and Egg Pies OR Hotcakes with Huckleberry Syrup & Bacon • Mimosas • Coffee or Tea $20 incl tax & tip. Limited seating, reservations required. 360-577-5658

Taste the Difference!

FARM FRESH 3-course BRUNCH

SUNDAY•JUNE 22•11am1338 Commerce. Longview

Join us!

By Ian Thompson, Director Lower Columbia School Gardens

By Nicole Kiffe

Students find fresh food tastier than processed

Healthier Communities

Pictured below: Steve, the School Garden rabbit assigned the task of sampling produce


OUT • AND • ABOUTARTS OF THE MOUNTAIN

Columbia river reaDer

cont page 22

A weekend of art and adventure

JULY 25, 26, 27 • 2014

NASELLE, WASHINGTON USA

EXHIBITS ~ LECTURES ~ MUSIC ~ DANCE ~ FOOD WORSHIP & CLOSING CEREMONIES ON SUNDAY

FINNISH AMERICAN FOLK FESTIVAL

If You GoArts of the MountainSaturday & Sunday, June 28 & 2910am – 6pm

You will find fine arts, music and food at five venues along the Spirit Lake Highway (SR504) from Castle Rock to Mount St Helens. Maps will be available online at artsofthemountain.org and at Mt. St. Helens Motel, Castle Rock (Exit 49) prior to the event. Watch for directional signs to each venue.

Venues include: The Silver Lake Grange, Mount St Helens RV Park (formerly Silver Shores), Twosome Art Gallery, Hoffstadt Bluffs Visitor Center, and the Science and Learning Center at Coldwater.

A wide array of talented artists will be working in a variety of mediums and styles. Don’t miss this amazing event, that concludes near the top of Mount St Helens!

Musical conclusionAs an added bonus on June 29, enjoy a concert by “Science,” part of the Music on the Mountain summer concert series presented by the Mt. St. Helens Institute and others on the last Saturday in June, July and August at the Johnston Ridge Observatory (see ad, this page).

Mt. St. Helens to serve as tour’s scenic backdrop

Original art, clockwise from top: Jennifer Cullings; Carol Boudreau; Mary Fortner; John Fox.

Over the last few years, Alan Brunk, Jennifer Cullings and Kevlyn Hoisington were the ones attending most of the planning meetings for the annual art and wine

tasting tour, Arts & Vines. So when it became apparent the event would need new leadership and a new direction this year, the trio accepted the passing of the torch.

“It made sense that we were the ones to pick up the ball,” said Cullings. “We wanted to bring fine arts to our ‘neighborhood.’” The three, who all live in the Silver Lake and Toutle area, will be joined by some two dozen other artists showing their works June 28-29 in this year’s event, renamed Arts of the Mountain.

An array of artists — many of them working on site — will show their creations over the two-day, five-venue event. The public is invited to view woodworking art, ceramics, watercolors, pastels, oil and acrylic paintings, jewelry, photographs, stained glass, glass lamp beads and more. The atrium at Coldwater Science and Learning Center will be filled with music both days and food vendors are currently being recruited. Although wine tasting will no longer be part of the event, Mt. St. Helens Cellars and Harmony Wines are expected to be open as usual on tour days.


1206 Broadway, LongviewOpen Tues–Th 11am–5pm

Friday 12–6pm

www.mcthreadswearableart.com

Specializing in one-of-a-kind fashions and jewelry

McThread’s

JULY EXHIBIT

Cookie KingJewelry

Artist’s Reception July 3 • 5:30–7:30pm

Wearable Art Boutique

360-261-2373

Arts of the Mountaincont from page 21

The Broadway Gallery

1418 Commerce Longview, WA • Across from Elam’s Home Furnishings

www.the-broadway-gallery.com

360-577-0544 • 10am - 5:30pm • Mon - Sat

Your Local SW Washington Artist Co-op

Meet the Artists and enjoy live music and refreshments on the First Thursday of each month 5:30 P.M. to 7:30 P.M.

Oriental Box by Member Mary Kohlschmidt

Audrey’s Fabric Notebook by Member Audrey Hoffman

Alabaster Sea Turtle by Member Lee Boone

JUNE 2014 Featured Artists:Barbara Wright, Mixed Media PaintingBeth Bailey, Small PaintingsBroadway Gallery Student Art

JULY 2014 Featured Artists:Bonnie Blake, JewelryDennis Blake, PhotographyLola Dennis, Landscapes

Tickets at www.stageworksnorthwest.org

cont page 33

Photo by Rhonda Archer

Arts of the Mountain is a juried show and draws artists from the Broadway Gallery, Columbian Artists, the Artisan Guild and ARTrails of SW Washington, along with a few “ad hoc” participants.

“This is great for them,” Cullings said of the unaffiliated artists. “They’re local artists who haven’t (yet) found a venue.”

One stop is Twosome Art Studio, featuring Alan Brunk’s paintings

and pen and ink art, located 200 yards off Spirit Lake Highway. “It’a s studio that any artist would die for,” Cullings said. “It’s well worth the little jog off the highway.”

Organizers will accept additional artists, food vendors and musicians up to the last minute, Cullings said, but the sign-up deadline for inclusion in the printed map has passed. For information, call Kevlyn Hoisington at 360-274-6684. For a downloadable

application, visit artsofthemountain.org.


Where do you readTHE READER?

WHERE DO YOU READ THE READER?Send a photo showing where YOU read the Reader (high-resolution JPEG to [email protected]). Note: If sending a cell phone photo, choose the largest file size up to 2 MB.

Include name and city of residence. Thank you for your participation and patience. Keep those photos coming!

No rain in Spain

In front of The Church

of La Sagrada Familia,

Barcelona, October 2013.

Clockwise, from left:

Denise and Ken

O’Hollaren, Jackie

and Allan Erickson,

Amy Baker and Dave Spurgeon.

Greetings from Kyoto, Japan Kelso residents Larry and Veryl Anderson, Kelso, Washington, visiting their Czech exchange student, Hana Glisnikova, who is studying in Japan.

Jolly good! Lake Oswego, Oregon, resident Jim Rathbun along the River Thames in London in May. Note the Tower of Big Ben in the background. Jim is the CRR friend who first suggested “Where Do You Read the Reader,” several years ago. It has since become a very popular monthly feature. Thanks, Jim!

360-577-7200


Eggs cont from page 16

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Free-range? “I guess they qualify,” she says, laughing.

Are they fresh? Eggs deteriorate with age. When fresh, the yolk is centered within the shell, surrounded by the egg’s thick white (albumen), then thin white. As the egg ages, the membrane supporting the yolk weakens. Eggshells are porous, and in the large end of the egg, the air pocket becomes larger.

When you buy eggs in the supermarket, you can’t tell where they were laid — or when. But you can test whether an egg is fresh: Gently put the egg in a pail of water. A fresh egg will drop to the bottom of the pail. An old egg will stand upright or even float.

What’s “natural,” anyway?Today, many eggs meet the Certified Humane standards for the hens’ nutritious diet without antibiotics, shelter, resting areas and sufficient space. One criterion seems questionable: “the ability to engage in natural behaviors.”

Does this mean a rooster in every hen house? Not likely in mass-produced egg operations, and some years ago Teresa herself, who buys only hens, got a surprise. Chicks are notoriously difficult to sex (she says many more roosters than hens are hatched), and inadvertently she had one rooster, although he “didn’t seem to be doing anything. Roosters usually hop on the hens.”

One day she discovered a broody hen, sitting on eggs to keep them warm so they’d hatch. The hen resisted leaving her nest, and soon 15 chicks were on the prowl. Outside, “I found a second hen with 13 more!”

Cowlitz & Wahkiakum Counties1338 Commerce • Suite 201

Longview, WA 98632 • 360-423-5320

Come enjoy “Baseball... the

way it used to be.” Ticket sale proceeds help support

United Way of Cowlitz

and Wahkiakum Counties and its 23 local agencies. Prizes will be awarded throughout the game ... win goodies, apparel, & much more!

You’re invited to Cowlitz Black Bears

Non-Profit NightWednesday, June 18

6:30 p.m.

SPECIAL PRICE $20 for 4 tickets Advance tickets available at the United Way office or Complete Physique Anytime (in Kalama) and at the box office on game day.

cont page 25

Kelso Kiwanis Fireworks

Come by our booth right behind Red Canoe Credit Union in Kelso.

By supporting Kiwanis you are supporting children’s programs

throughout Kelso and Cowlitz County.

Bring in this ad for 10% off a purchase of $50 or more!

Six of Teresa Bergman’s hens shared the same nest to lay these eggs.


NW Trek cont from p. 15

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360-577-8950

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June Special

Some animals, like the fox, snoozed inconspicuously in sunny corners. Others, like the lynx and the cougar, were stalking about as if walking the runway for us. I noticed, appreciatively, the metal sleeves placed midway up the tree, designed to prevent the animals from climbing up and making their escape. Our very loquacious and knowledgeable tram tour guide pointed out that predator escape has been an occasional problem in the past. Imagine the delight for a wily predator who finds itself privy to a veritable smorgasboard of relatively tame and confined wildlife snacks!

Iconic meat marketAnd speaking of wildlife snacks, don’t miss a stop along the way at Stewart’s Meats in Yelm off State Route 507. Stewart’s may not look like much, but it is a destination in itself. To those in the know, it has an almost iconic status in the world of northwest meat markets.

A family-owned business, operating since 1933, Stewart’s specializes in locally raised meat and is renowned for their secret family recipes. The shop, with its weathered plank floors, kitschy signs and ancient smoky smells, looks the part of a 100-year-old butcher shop. But behind the meat counter are the most beautifully marbled, pristine and artfully arranged selections of meat.

Even on a Monday afternoon, the small shop was bustling with activity, such that we had to “take a number” in order to purchase our pepperoni sticks and smoked sausage.

A treasure trove of holiday-worthy cuts of meat in a faded country smokehouse. Mountainous half-ton bison viewed from the relative comfort of a tram car. Standing ankle deep in rain-soaked turf soaking up a moment of blazing sunshine between drifts of clouds. Perhaps the true beauty of the Northwest lies in its contrasts. And, let’s face it, all that green sure looks bright and beautiful against a backdrop of gray skies.

IF YOU GONorthwest Trek11610 Trek Drive East, Eatonville, Washington

Open daily at 9:30am through October 5th. Until June 28, it closes at 4pm Mon-Fri, 5pm Sat and Sun. From June 28 through Sept 1, the park closes at 6pm. The last tram leaves at closing time and the admission gates close, but the park remains open for another 90 minutes for the last tour.

Driving directions: From I-5 north: Take Exit 111 and go east on SR 510 for about 16 miles to Yelm, where SR 510 becomes SR 507. Continue straight through Yelm on SR 507 for about 3 miles until reaching McKenna. Turn right at the first stoplight onto SR 702. Travel for 10 miles on SR 702 At SR 7, cross at the blinking light and turn right onto Eatonville Cut Off road. Proceed until reaching SR 161 at Barney’s Corner. Turn left onto SR 161. Northwest Trek is about 2 miles north on the right side of the highway.

Admission Adults $19.75Seniors (65+) $18.25Youth (5 –12) $12.25Tots (3 – 4)$9.25Age 2 and under FREE

Make a day of itAs the saying goes, “getting there is half the fun.” Drive through Centralia on your way north, allowing time for antique shopping and lunch at McMenamin’s Olympic Club. The road to Eatonville is overflowing with breathtaking “Oh! Look, Mom!” views of Mt. Rainier. On your return trip, travel down Old Highway 99 to I-5 for a fun look at the Alpacas of America farm.

•••Kari Rushmer lives in Longview, where she enjoys home-schooling her three children. She earned a BA degree from

University of Puget Sound, majoring in English with an emphasis in creative and professional writing. She says she is the much maligned older sister of Erin Hart who

also writes for CRR, and who clearly has a reckoning coming after tattling to CRR’s editor about Kari’s childhood “mistreatment” of her.

Editors note: Girls! Girls! Can’t you two just get along?

Still, she’s in the egg business, not the chick business, but Teresa says she misses having a rooster around. “They make such comforting sounds. When they’re growing up, you can hear them learning to crow.”

Trouble on the prowlNot all surprises are pleasant. This spring four hens were taken by predators, “preditized,” if you will. Three headless bodies were found inside the coop near the entrance. Teresa believes that was an owl at work. A raccoon probably took the fourth. “They didn’t take the old chickens — they grabbed the young ones,” she laments. “Maybe the old ones were smarter.”

At least the predators didn’t get the beautiful, white Ameraucana chicken, who preens and pecks and produces an occasional lovely green egg. “She is 12 years old, amazing for a hen to live that long,” she says. “She gets to bed earlier.”

Eagles are also a threat, and dogs are a disaster. Several years ago, a neighbor’s dog killed a dozen chickens, leaving the bloody evidence in its own yard. “What should we do?” the neighbor asked.

“Keep your dog locked up,” Teresa said. The neighbor paid for the chickens, but not enough to make up for loss of eggs.

On our May visit, four fluffy chicks selected by grandson Dakota were poised to be added to the laying roster. They jostled in a big blue box with pine shavings, water and feed.

Crowded delivery roomA hen may be savvier than we think. Rather than lay her egg in an empty nest, she’ll use one her sister hens chose, on the chance another will do the brooding. In these close quarters with nice smelling pine bedding, two hens might squeeze in together. In one nest, Teresa found six eggs, another had two. A few days later, 10 in one nest.

There are no vacation days, though a molting hen does not lay while she’s losing her feathers and getting new ones. Each morning Teresa lets them out to scratch, and many love dirt baths.

As sunset approached, one by one, a chicken, then two, then three, walked up the ramp into the coop, where they claim the highest rafters in the henhouse to roost for the night. All Teresa needed to do was close the door until morning.

Some rumors we’ve heard about chickens are true. There is a “pecking order.” When the chicks join the flock, they will be at the bottom of the order,

controlled by the veterans. “The oldest chicken is the queen of the flock,” Teresa says.

The proof of Farm Fresh Eggs is in the eating. Bergman eggs taste of new life and country living. The eggs’ golden yolks stand up jauntily, centered in the thick white. They ask to be the centerpiece of a meal.

Husband Larry is the master of the farm-fresh omelet, and his Eggs Benedict were welcomed on Mother’s Day, and may show up on Father’s Day with dad again at the range. The Bergmans’ blended family numbers four children and seven grandchildren, spread from Phoenix to Castle Rock.

Teresa likes to pack her cartons of brown, tan, pastel blue and green eggs in a checkerboard pattern. A summer fashion statement, indeed.

As for me, I’m putting Teresa Bergman’s Farm Fresh Eggs at the top of my pecking order.

•••

Note: Teresa Bergman welcomes visitors to the family farm at 100 Chapman Road, off West Side Highway in Castle Rock. For details visit dahlias4U.com or call 360-751-1280.

Suzanne Martinson, a retired Pittsburgh food editor, grew up on a Michigan farm. Her grandmother and aunt supplied the family with free eggs. Gram’s white chickens laid white eggs, Aunt Norma’s laid brown.

Eggs cont from page 24


Outings & EventsPerforming & Fine Arts

Music, Art, Theatre, LiteraryBroadway Gallery Artists co-op June: Student Art in the Times Square room; Barbara Wright (paintings), Beth Bailey (small paintings); July Dennis Blake (photography), Bonnie Blake (jewelry), Lola Dennis (landscapes). Mon-Sat 10-5:30. Artist reception July 10, 5:30-7:30pm. Music by John Crocker. 1418 Commerce, Longview, Wash. 360-577-0544.

Broderick Gallery Fine contemporary art from England, Cuba and South America, along with George Broderick’s and other artists’ paintings. Tues-Sat, 10am–5pm or by appointment. 1416 Commerce, Longview, Wash. Info: 503-703-5188. www.broderickgallery.com

Koth Gallery Summer Reading program during June and July. See Outing & Events recreation column. Mon, Tues, Thurs 10-8, Wed 10-5, Fri 10-6, Sat 12-5. Longview Public Library, 1600 Louisiana, Longview, Wash. 360-442-5300.

The Three Musketeers June 13-15, Longview Theatre, Fri, Sat 7:30, Sun 2:30. For this CAST (Children’s After School Theatre) performance students have been taught onstage combat. Tickets at the box office only. Cash or checks. 1433 Commerce, Longview. Info: 360-431-7485.

LCC Gallery at the Rose Center Exhibit by Li Tie, July 8-Aug 30. Opening Reception July 8, 4-6 pm. Gallery hours: Mon-Tues 10am-6pm, Wed-Fri 10am-4pm. Lower Columbia College, 15th & Washington Way, Longview, Wash. 360-442-2510.

McThreads Wearable Art Through June: June Trusty (jewelry); July 1-31: Cookie King (jewelry), Artists’ Reception July 3. OpenTues-Thurs 11-5, Fri 12-6pm. 1206 Broadway, Longview, Wash. 360-261-2373.

Teague’s Interiors Chalk Paint 201 Workshop Sat, June 28 1–3:30pm. 1267 Commerce Ave, Longview, Wash. Info: 360-636-0712.

Tsuga Gallery Fine arts and crafts by more than 30 area artists. Thurs-Sun 11–5. 70 Main Street, Catlamet, Wash. 360-795-0725.

Live Music Scenearound the River

To list your music venue here, call Ned Piper, 360-749-2632

The Bistro1329 Commerce Ave, Longview360-425-2837 • Music Thurs 6–9; Fridays 6–10, Sats 6–9thebistrobuzz.com

The Birk Pub & Eatery11139 Hwy 202, Birkenfeld, Ore503-755-2722 • thebirk.com

Cassava1333 Broadway, Longview 360-425-7700Live music first Friday. Check Facebook.

Flowers ‘n’ Fluff45 E. Col River Hwy, Clatskanie, Ore.503-728-4222Live Music Friday [email protected]

Goble Tavern70255 Col. River Hwy, Rainier503-556-4090 • gobletavern.com

The Mansion420 Rutherglen Rd, Longview360-425-5816. rutherglenmansion.com Fri 5-7 pm Winetasting Buffet $25

Porky’s Public House561 Industrial Way, Longview360-636-1616facebook.com/pages/Porkys-Cafe-Lounge/11041404898298

To find where your favorites are playing:Raeannraeannphillips.com

[email protected]

Aviavimuzo.com

[email protected] Carter

[email protected] or www.fredcarterlive.com

For music schedule, go online or call the restaurant or bar

Hansel and Gretel - Missoula Children’s Theater Auditions June 23, 10am, students grades 1–12. Performances Sat, June 28, 3 and 5:30pm. Adults $12, students/seniors $7. Columbia Theatre for the Performing Arts, 1231 Vandercook Way, Longview, Wash. Audition or ticket information: call 360-575-8499 or stop by the box office, Mon-Fri 11:30am-5:30pm.

Young Musicians Summer Camp Presented by Southwest Washington Youth Symphony Association. Mon-Fri, June 23-27, Lower Columbia College, Rose Center for the Arts, room 102, 1600 Maple St, Longview, Wash. Registration deadline June 21. Info: Kurt Harbaugh 360-430-1978 or Dick Uthmann 360-430-7283.

Art in the Park Sat, Aug 16, 10–5. Hemlock Plaza, Lake Sacajawea Park, Longview, Wash. Fine handcrafted art in its many forms: paintings, photography, jewelry, pottery, fused glass, etc.. Artist spaces still available. Info: Mary Fortner 360-274-5844 or email [email protected]. Vendor and artist application at www.columbianartists.org or Broadway Gallery, 1418 Commerce, Longview.

6–8pm Thursdays, Martin’s Dock, Lake Sacajawea Park, Longview, Wash. Bring blankets, low-backed chairs. Picnics OK, food available. No alcohol. Info 360-442-5400.

6–9pm Thursdays, St. Helens Columbia View Park, Olde Town, St. Helens, Ore. Info: 13nightsontheriver.org

13 Nights on the RiverSt. Helens, Ore.

June 19 Ray GordonJune 26 MosbyJuly 3 Lewi Longmire July 10 Gator NationJuly 17 Jeff Trappe Flamencan Troupe Conjuncto Alegre BandJuly 24 Patrick Lamb July 31 Hit MachineAug 7 Set in StoneAug 14 Michael Allen HarrisonAug 21 SweetwaterAug 28 Cooper and the Jam

Concerts at the Lake Longview, Wash.July 10 Folsom Prism Johnny Cash tribute

July 18 Shake It Up Cars tribute/70s-80s Rock

July 25 Elliot Randall & the Deadmen Americana / Country

July 31 The Twangshifters Rockabilly / Blues / Rock ‘n’ Roll

Aug 7 Daniel Kirkpatrick & the Bayonets Original singer songwriter / Rock ‘n’ Roll

Aug 14 Ants in the Kitchen Blues /Soul / Rock ‘n’ Roll

7–9pm Fridays, Hoffman Plaza, downtown Woodland, Washington.Bring lawn chairs. Alcohol-free. Info: revitalizewoodland.org

Hot Summer Nights on the Plaza • Woodland, Wash.

July 11 Rode Hard Classic country & rock

July 18 Mojo Blasters Blues

July 25 Stifler Contemporary, high energy rock

Aug 1 Silver Rose Country rock

Aug 9 Pull for Fire Guitars, vocals, drums

Aug 15 Half Step Down Blues

FREE OUTDOOR CONCERTS

FIRST THURSDAYDowntown LongviewJULY 3McThread’s Wearable Art /Lord & McCord ArtWorks Grand Re-OpeningCookie King, jewelryArtist’s Reception 5:30–7:30pm. 1206 Broadway • 360-261-2373mcthreadswearableart.com

JULY 10 (Note: First Thursday observed at these galleries 2nd Thurs, July only)

Broadway Gallery Artists reception, 5:30-7:30 pm. Music by John Crocker1418 Commerce www.the-broadway-gallery.com

Broderick GalleryArtists reception 5–8 pm1416 Commercewww.broderickgallery.com

Longview Outdoor Gallery 1200-1300 blocks, Commerce Ave.Free lighted, guided sculpture tour by LOG board member, 6pm. Meet at Broadway Gallery.

Teague’s Interiors 1267 Commerce Chalk pa int demonst ra t ion 5:30-7 pm

General selection availableColumbia River Reader’s office

1333 - 14th Ave. Longview, Wash.

Mon-Wed-Fri • 11- 3pmSpecial orders or info:

360-261-0658

AUXILIARYWe’re Fundraising with

SUMMER CAMP June 30-July 26

“Training for the Art of Acting”with Jon-Erik Hughes Hegstad and Julisa Smith ~ Individual

instruction in all areas of curriculum

Grades 6–8 1–5pmGrades 9-12 8:30–12pm

$250 per student, includes headshot, T-shirt and opportunity to see the summer melodrama. Register at: stageworksnorthwest.org

ge t app l i ca t ions on l ine a t columbianartists.org or

pick up an application at The Broadway Gallery

1418 Commerce

Longview, Wa


Deadline: Submissions received by the 25th of each month will be considered for inclusion in Outings & Events listings in the next issue (published the 15th of the month), subject to timing, general relevance to readers, and space limitations.

HOW TO PUBLICIZE YOUR EVENTS IN CRRList your non-commercial community event’s basic info (name of event, sponsor, date & time, location, brief description and contact info) and email to: [email protected]

Or mail or hand-deliver to:

Columbia River Reader1333-14th AvenueLongview, WA 98632

M-W-F • 11–3 or use mail slot

Outings & EventsRecreation, Outdoors, Gardening

History, Pets, Self-HelpCowlitz County Museum Special Exhibit Badges, Bandits and Booze, a history of Law Enforcement in Cowlitz County. Open Tues-Sat from 10 am-4 pm. 405 Allen St, Kelso, Wash. www.cowlitzwa.us/museum.

River Life Interpretive Center in Redmen Hall. Open noon-4pm, Thurs-Sun. 1394 West SR4, Skamokawa, Wash. For info call 360-795-3007.

Wahkiakum County Historical Society Museum Extensive logging, fishing and cultural displays. Open 1-4pm, Thurs-Sun. 65 River Street, Cathlamet, Wash. For info 360-795-3954.

Summer Reading Programs at Longview Public Library and all public libraries in Cowlitz County “Fizz, Boom, READ” for youths to 12 years of age and “Spark a Reaction” for students entering 6th-12th grades. All events and the “Read For Fun and Prizes” program are open to all area youth from any location, no library card needed. Starts when school is out. Register in lower floor lobby, Mon-Wed 10am-8pm, Thurs-Fri 10am-5pm. 1600 Louisiana Street, Longview, Wash. For more info call 360-442-5301 or online at www.longviewlibray.org.

R Square D Square Dance Club Summer schedule: 2nd and 4th Wednesday, 7pm for plus, 7:30pm for mainstream with rounds. Kelso Senior Center, 106 NW 8th Ave, Kelso, Wash. $5 per person. More info: Annie Tietze, 503-750-5301.

AARP Smart Driver program Wed., June 18, 9–4. AARP members $15, non-members $20, payable at the start of class with checks payable to AARP. Wednesday June 18 Humps Restaurant second floor meeting room, 50 E Columbia River Hwy, Clatskanie. To register call 503-728-2800 or 503-338-2408.

a division ofPERRY PIPER PRODUCTIONS

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Learn to use your smartphone, TV, tablet, etc. with easy-to-understand lessons in your own home

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Woodland Planters Days Thurs–Sat, June 19–22. Carnival, 3–10pm Thurs, 1–11pm Fri, 11am–11pm Sat, 12–5pm Sun at Horseshoe Lake Park; Children’s parade 5pm Thurs, Davidson Ave; RC boat races Diamond Cup at Horseshoe Lake all day Sat; Parade 11am-1pm, Davidson Ave; Cruise-In 7–8pm Sat; food, music raffle, talent contests. Woodland, Wash. For complete schedule visit www.plantersdays.com.

Tech 101: Love your devices! Free beginner level class on Mac and Android smart phones, tablets, etc. Wed., June 25, 10-11:30am, Longview. Limited space. Pre-registration required. Presented by Perry Piper. Info/registration: 360-270-0608.

Summer Fest (formerly Pow Wow Festival) June 27-28, Veterans Park, Scappoose, Ore. Parade, Fun Run, Kid Zone, Cruise-In, beer garden, all-day music. Sat, 4pm Presto, the Magician. Entertainment: Friday 9pm “Hit Machine;” Sat 9pm “The Wieners.” Info: scappooseboosters.org.

Volcano Camp Mount St. Helens Institute, held at Science and Learning Center at Coldwater Ridge.

July 12-13, Lava Learners, ages 8-11 explore plate tectonics, volcanic rocks, lava and events leading up to the 1980 Mount St. Helens eruption. Kids will play games, go for hikes, explore and hone observation skills. $60 per youth.July 21-25, Volcano Voyagers, ages 10-14 explore geology, culture, science and recreation. Canoe Coldwater Lake, fish the Toutle River, study rocks from the summit of Mount St. Helens, observe the flora and fauna returning to the landscape. $400 per youth. Additional care available at $60 per youth from Friday evening, July 25 to Saturday morning, July 26.

To sign up visit www.mshinstitute.org Info: [email protected] or 360-449-7883.

Clatskanie Heritage Days June 28, 7–10am, CAC pancake breakfast;10am–3pm Cruise Car Show and Pie in the Park; July 4th weekend 11am parade, noon3pm chili cookoff, 1pm logging show, live music afternoon and evening, fireworks at dark, Clatskanie City Park, 300 NE Park Street, Clatskanie, Ore.

CUSTOM FRAMING

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Tues – Sat • 10am - 5pm or by appointment

503-703-5188

Visit our new location & drive-thru

931 Ocean Beach Highway

360.442.4111~

THE LAW OFFICE OFVincent L. (Vince) Penta, P.S.

1561 11th Ave. Longview360-423-7175

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Don’t risk losing the family farm for lack of planning.

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Call before you go . . .


Movies

By Dr. Bob Blackwood

Dr. Bob Blackwood is CRR’s regular movie reviewer. H e l i v e s i n Albuquerque, New Mexico.

World-class Beverages600 Beer Varieties 700 Wines14 Tap Handles & Growlers Filled

BBQ Restaurant Meats Slow-Smoked OnsiteOpen Daily for Lunch and Dinner

Home Brew Supplies Bulk Grains, Extracts & Hops21 & Older

360.577.1541 • 924 15th Ave • Longview WA

We know beer and wine We’ll help you develop your “inner connoisseur”

BLOCKBUSTER, VAMPIRES, FAREWELLGodzilla, Only Lovers Left Alive, A Most Wanted Man

Business owners/ managers: Reach out to CRR readers

ADVERTISE!•High quality – Low rates•Original, local content•Month-long shelf life •Loyal readers

Deadlines for July15 issue Space reservation: June 25 Final ads: July 1 Contact info, page 4.

Godzilla is back. That Japanese creation, which allegedly owed its origins to American

atomic testing, frightened me a bit in 1954, though I laughed a lot. By the time of “Mothra vs. Godzilla” (1964), I was cheering on the big dinosaur hulk and the twin fairy sisters while Mothra menaced mankind.

The Godzilla in this year’s Gareth Edwards’ film of the same name (MPAA: PG-13) is almost cute in appearance as he stalks two giant radioactively-twisted cockroaches/lobsters (one of them can fly), creatures who have no redeeming virtues. Instead of a steady development of fear, as in the 1954 Japanese film, the audience is glad that Godzilla can handle these creatures.

The cast, including—Aaron Taylor-Johnson, Ken Watanabe, Bryan Cranston, and Elizabeth Olsen—all get cricks in their necks looking up at Godzilla, but they are glad to see him. Not every genetically radioactively-exposed creature is hostile to mankind, including each of us, I suppose. It was fun. Alright, it slowed down in the middle, but it sped up at the end. And, it is a box office blockbuster.

Jim Jarmusch’s “Only Lovers Left Alive” (MPAA: R) is the story of two vampires who have been living together (more or less) as lovers for several centuries.

Adam (Tom Hiddleston) is an alternative musician today (references to 17th-19th Century composers

are made, too); Eve (Tilda Swinton) is just a rich kid. Thanks to a doctor who provides

them with Type “O” for a high price, they are not stalking teenagers on the street. Besides that, they might be knocking off potential audience members of his.

I know this is a vampire flick, but it reminded me more of international spies hiding out in a foreign country. I almost expected Eve to mention MI-6 at times. Instead, however, she permitted her sister, Ava (Mia Wasikowska) to visit them. The seemingly younger and certainly immature Ava soon kills off Adam’s most useful human contact, Ian (Anton Yelchin), as a sort of midnight snack. Some vampires have no style at all; she didn’t even have a cape. The film’s ending is grim but humorous. Try it; it tastes different from other vampire films.

Philip Seymour Hoffman from Paul Thomas Anderson’s “The Master” (2012).

Philip Seymour Hoffman died more than five months ago at 46

years of age from a drug overdose. His last leading role in a feature film, “A Most Wanted Man,” (MPAA rating unknown) —based on John LeCarré’s post-9/11 novel— will have a limited release in July. Hoffman allegedly became very close in his own life to the uneasy German intelligence officer he played in this film. He was one of the best American actors of his generation.

Eve (Tilda Swinton) lets the conquests of several centuries roll through her mind in “Only Lovers Left Alive.” Photo: Sony Pictures

Godzilla strolls through San Francisco Bay in “Godzilla.” Photo: Warner Bros.


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Perry Piper lives in Longview and works as CRR’s production manager/photographer and technical consultant. He serves on the Southwest Washington Symphony Board of Directors and volunteers for HOPE of Rainier..

Learn to LOVE your electronic devices!Tech 101: FREE beginner level class on mobile devicesHow to get the most from your Apple and Android smart phones and tablets.

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After falling in love with the Segway tours in Munich recently, I decided to tell my parents about them when we rendezvoused in Prague the

next week. They were reluctant, but I talked them into going on a sightseeing tour.

A Segway is an emission-free, electric, self-balancing, scooter-like device that carries its users at up to 12.5 mph through city streets. You stand upright while holding a handlebar and the device is always a step ahead, so you’ll never fall over. The only thing you have to remember is that you are now about half a foot taller and two feet wide when passing other pedestrians, which you, too, are legally considered.

Just keep your back straight and lean in the direction you’d like to go and, just like magic, you move in that direction. Turning is accomplished by moving the handlebars left or right. To stop, just lean backwards. Advanced users can apply toe or heel pressure to speed up acceleration or braking and squatting down allows you to turn on a dime.

We glided up and down hills, through the cobblestone streets, over curbs and through traffic. The activity level is a bit more strenuous than just standing, but significantly less taxing than walking everywhere. Interestingly, I found that standing on the device for hours was no problem because my feet were being flexed and I wasn’t getting tired. Even our traveling companion Paul, the “Man in the Kitchen,” who isn’t accustomed to walking long distances, loved the Segway tour for the entire three-hour duration, with minimal stops!

Segways transform traveling on foot into a “Disneyland ride” with the choice to go anywhere. It was incredibly freeing and fun in a group. You get to see essentially all of a city’s most famous sites in about three hours, when walking would take one or two days.

My parents completely fell in love with the experience and want to tour more cities in the U.S. and across the world this way. My mother said she felt like Tinkerbell, flying. Some compare the feeling to flying Aladdin’s magic carpet. It’s great for anyone above 15, but especially anyone who can’t move without a wheelchair or aid. If they

can stand, they can use the Segway. I’m already recommending my friends try Segways themselves in every city they visit.

Although seemingly expensive at about $6,000, the Segway can provide a pleasant way to get around the neighborhood for a total of 20 miles each charge! It’s greener, quieter and closer to the outdoors than a car and more fun, too.

•••

By Perry Piper


To advertise in Columbia River Dining Guide

call 360-749-2632.

Clatskanie

Drive-in150 SE TruehaakIndoor & outdoor seating. Fabulous fast food. Burgers, shakes and MORE!M-Sat 11am –8pm, Sun 12–6pm New ownership. 503-728-3815.

Flowers ‘n’ Fluff Coffee Shop45 E. Columbia River HwyWine Tasting, Dinner & Live Music Fridays 5:30–8:30pm. Unforgettable scones, On-the-go breakfast & lunch.Coffee Shop M-F 5:30am–6:30pm; Sat 7am–6pm; Sun 8am–6pm. 503-728-4222

Fultano’s Pizza770 E. Columbia River Hwy Family style with unique pizza offerings, hot grill items & more! M-Sat 11am–10pm; Sun 11am–9pm. 503-728-2922

Ixtapa Fine Mexican Restaurant640 E. Columbia River HwyFine Mexican cuisine. Daily specials. The best margarita in town. Daily drink specials. Sports bar. M-Th 11am–9:30pm; Fri & Sat 11am–11:30pm; Sun 11am–9pm. 503-543-3017

Rainier

Alston Pub & Grub25196 Alston Rd., Rainier503-556-421311 beers on tap, cocktails. Open daily 11am.503-556-9753 See ad, page 8.

Conestoga Pub

Cornerstone Café102 East “A” StreetMicrobrews, wines & spiritsPrime rib Friday & Sat.Open M-F 6am–8pm; Sat-Sun 7am–8pm.503-556-8772

El Tapatio117 West “A” Street, RainierAuthentic Jalisco cuisine from scratch. Full bar. Karaoke Fri & Sat 9pm–2am Riverview dining. Sun-Thurs 11am–10pm; Fri-Sat 11–11, Bar til 2am. Karaoke. 503-556-8323.

Hop N Grape924 15th Ave., LongviewM–Th 11am–8pm; Fri & Sat 11am–9pm; Sun 11am–7pm. BBQ meat slow-cooked on site. Pulled pork, chicken brisket, ribs, turkey, salmon. World-famous mac & cheese. 360-577-1541 See ad page 28.

JT’sThrough June 26: 1203 14th Ave After July 1: Teri’s 3225 Ocean Beach Hwy, Longview. Fine dining, Happy Hour. Full bar. Specials, fresh NW cuisine. 360-577-0717. See ad page 18.

Mary’s Burger & A Shake4503 Ocean Beach Hwy, Longview.Gourmet burgers, hot dogs & more. Prices range from $7.50–12.50. Home of the Mountain Burger. M-Th 10:30–7, Fri -Sat 10:30–8, Sun 10:30–6. 360-425-1637. See ad, page 31.

1210 Ocean Beach Hwy., Longview Fish & chips, burgers, more. Beer & wine. 360-577-7972

Morenita Tacos1045 - 14th Ave.Dine in or take out. All fresh ingredients. Tortas and green sauce are our specialties. Mon-Sat 11:30am–9pm; Sun 11:30am–6pm.. 60-425-1838.

Porky’s Public House561 Industrial Way, LongviewSlow-roasted prime rib Fri & Sat, flat iron steaks, 1/3-lb burgers, fish & chips. 28 draft beers. Full bar. See ad, page 31.360-636-1616

Rutherglen Mansion420 Rutherglen Rd. (off Ocean Beach Hwy. at 38th Ave.), LongviewOpen for dinner Fri– Sun, Friday wine tasting, Sunday brunch. Full bar. 360-425-5816. See ad page 9.

Castle RockLinks on the Corner4858 West Side Hwy5am–8pm, 7 daysFresh soup daily. Burgers, deli, chicken, clam chowder on Fridays breakfast, pizza. Daily lunch & dinner specials. 360-274-8262

Parker’s Restaurant & Brewery1300 Mt. St. Helens WayExit 49 off I-5. Breakfast, Lunch, Dinner. Home of the Rockin’ Burgers, hand-cut steak; seafood and pasta. Restaurant 8am–9pm (‘til 10pm Fri & Sat); Lounge 11am–midnight. 360-967-2333

COLUMBIA RIVERdining guide

St. Helens

Sunshine Pizza & Catering 2124 Columbia Blvd.Hot pizza, cool salad bar.Beer & wine. See ad, page 9.503-397-3211

Bertucci’s2017 Columbia Blvd., St. HelensMon–Fri 9–5; Sat 10–4.Breakfast sandwiches, deli sandwiches, espresso, chocolates. See ad, page 11.

El Tapatio2105 Columbia Blvd., St. Helens

Authentic Jalisco cuisine from scratch. Full bar. Karaoke Fri & Sat 9pm–2am Sun-Thurs 11am–10pm; Fri-Sat 11–11, Bar til 2am503-556-8323

Scappoose

Fultano’s Pizza51511 SE 2nd. Family style with unique pizza offerings, hot grill items & more! “Best pizza around!”M–Th, Sat 11am–10pm; Fri 11am–11pm; Sun 11am–9pm. Full bar service ‘til 11pm Fri & Sat. Deliveries in Scappoose. 503-543-5100

Ixtapa Fine Mexican Restaurant33452 Havlik Rd. Fine Mexican cuisine. Daily specials. The best margarita in town. Daily drink specials. M-Th 11am–9:30pm; Fri & Sat 11am–11:30pm; Sun 11am–9pm. 503-543-3017

Toutle

Fire Mountain Grill at Hoffstadt Bluffs Visitor Center. 15000 Spirit Lake Hwyfmgrill.com Burgers, sandwiches, beer & wine. 360-274-5217.

Woodland

The Oak Tree 1020 Atlantic Ave., Woodland. Full lunch, breakfast and dinner menu. Fresh from scratch cooking. Great happy hour menu. Sun 7am–9pm, M-Th 8am–9pm, Fri-Sat 7am–10pm. 360-841-8567

Evergreen Pub & Café115-117 East 1st StreetBurgers, halibut, prime rib, full bar. 503-556-9935. See ad, page 8.

Goble Tavern70255 Columbia River Hwy. (Milepost 31, Hwy. 30)Food, beer & wine + full bar,Live music. 503-556-4090. See ad page 8.

Hometown Pizza109 E. “A” St. Take-and-bake, Delivery, To-Go and dine-in. Lunch Buffet M-F 11–2.Open daily 11am; close M-Th, Sat 9pm, Fri 10pm. 503-556-3700

Luigi’s Pizza117 East 1st Street, Rainier503-556-4213Pizza, spaghetti, burgers, beer & wine. See ad, page 8.

Kelso

Grounds for Opportunity413 S. Pacific Ave.360-703-3020 Wed–Sun 7am–3pmBreakfast and Lunch available all day.See ad, page 31.

Longview

Bowers Down W-Sat 5–8

Gyros Gyros M-Tues 11–4, W-Sat 11–51338 Commerce Ave., 360-577-5658Serving Mediterranean fare for lunch and local farm fresh food for dinner. Reservations recommended for dinner.See ad, page 20, 27.

Cassava1333 Broadway. 360-425-7700Locally roasted espresso, fine teas, fresh pastries daily, smoothies, beer & wine, homemade soups. Breakfast and lunch.

Country Folks Deli1329 Commerce Ave., Longview. Opens at 10 for lunch. 360-425-2837

The Bistro Restaurant & Wine Club 1329 Commerce Ave., Longview (alley entrance). Fine dining, happy hour specials. wine tastings. Tu-Sat open 5pm. See ad page 18.


Like us on Facebook - https://www.facebook.com/GroundsforOpportunity

Breakfast and Lunch available

all day!

360-703-3020413 S. Pacific Avenue • Kelso

Open Wed – Sunday 7am – 3pm

Right across from the Kelso train station

Mary’s

Burger

a Shake

4503 Ocean Beach Highway, Longview • 360-425-1637

Gourmet Burgers & Dogs&

M–Th 11am-8pm • Fri 11am-9pm • Sat 8am-9pm • Sun 9am–6pm

Ask about our Coupon SpecialsNew expanded seating!

cont from page 5appropriate (to the season or locale).” Their rustic raised beds host greens, spinach, lettuce, potatoes, onions, berries and other things easy to grow in the Pacific Northwest. They also purchase as much produce as possible from the Lower Columbia School Gardens.

Best thing about this gig“We get to be together all day and we love each other,” Chris said. “But we do fight.”

“I’m the waiter,” he said. “I’m negotiating on your behalf with Andrea.

It can be frustrating when a customer wants to alter something they haven’t even tasted, she said. “I’m a purist. I think the way I’m making it is right. Everybody has a unique style of eating. I can’t please everybody.”

Farm-raised chicken has a different texture and a richer “chicken flavor” than commercial chicken typically sold in grocery stores, Andrea explained. Not everybody likes it, depending on what they are accustomed to. “No matter how you

cook it, heritage breed chicken remains red near the bone. Some people expect it to be

white and homogeneous.”

Learned to cook “by doing”“I have a bizarre hobby of reading cookbooks,” said Andrea. Observing what she calls the “timeline of food,” she’s noticed in Betty Crocker cookbooks, for example, differences over the decades.

In the mid-1960s, people were eating quail, lamb and rabbit. Today, she said, it’s mostly pork, chicken, beef and fish,

and cookbooks are significantly smaller.

“Our diets are narrowing down,” C h r i s a d d e d . Seventy percent of people eat only about 10 foods. “It’s a struggle s o m e t i m e s , match ing the modern diet to local foods.”

“ I ’ m n o t a culinary school graduate,” said

Andrea. “This is real cooking, homestyle. A lot of my recipes come from Betty Crocker. These were real recipes for real women who had children and other responsibilities.”

“With few exceptions, most people don’t enjoy cooking all day. I do, but I don’t want to do all those dishes!

The Farm to Table movement is “picking up speed,” Chris said. However, “we are 10 years behind Portland. We started this (Bowers Down) because we had lived in

Portland, where it’s taken 10 years for the movement to be recognized in the mainstream.”

“We charge a substantially lower amount than comparable Portland restaurants,” he said, citing entrées typically priced from $16 to 20.

“We want people to eat this way,” said Andrea. “I want it to be a grass roots movement. We want it to be available to everybody, so they can see where their food comes from.”

Dishes likely to be featured in the next few weeks include lamb meatballs in a Mediterranean sauce, ground pork shawarma kebobs, and a hazelnut cranberry chicken salad.

However, Chris noted, “We’re easily bored,” “The menu changes all the time.”

If You Go: See details on restaurant, page 30; Farm-to-Table Brunch, page 20.

Bowers Down

Photos, from top: Chris at home with a chicken; the Horton garden; Andrea cooking at Bowers Down.


$500

The same machine used in fitness

centers and gyms

“Do you sit at a desk all day? I do. My posture suffered and my lower back always hurt ... until I started a daily routine using my Pro-Flex machine. Now I feel great!”

~ Steve Lervik Longview businessman, avid golfer

Compare at $550 plus shipping. For more info Google “ProFlex Stretch” and watch YouTube video

Delivered locally

360-430-4532 [email protected]

I bought a container load to sell to my friends

because so many of us have lower back pain.

Now, I’m offering them to everyone locally, at the

same reduced rate until my inventory is gone.

Cindy Lervik, Longview office worker

A quick, 8-minute daily stretching routine on this machine helps increase

strength, energy & flexibility.


Programs available to qualified borrowers. Rates and programs subject to change without notice. Underwriting terms and conditions apply.

NMLS#190268360-431-0998

1541 11th Ave., Suite A Longview, WA

Diamond Residential Mortgage welcomes Roni Silvery to our team!

Carrie Medack

Bill MaxwellNMLS#188558360-901-9633

Roni SilveryNMLS#1099967360-430-6212

www.esteticaspa.com360-577-6956

1146 COMMERCE AVE • LONGVIEW

Give aveda men pure-performaceTM soothing care for men’s hair, scalp and skin, paired with a gift certificate for massage. It’s a great way to show Dad you care. Not sure what to choose? Stop by. We’ve got some great suggestions.

JUNE IS MEN’S HEALTH MONTH

Arts of the Mountain cont from page 22

Jewelry by Vicki Brigden

The area around Mt. St. Helens is home to many talented people and attractions many people are not aware of.

“Silver Lake is wholly under-utilized,” Hoisington noted, with its kayaking, zip lines, and picnic and hiking opportunities.

“It’s not just ‘drive up the road to the mountain.’ There’s an adventure at every turn.”

The 43-mile route offers spectacular views of the volcano and the Toutle Valley, Hoisington said.”Everybody saw the devastation and there’re still scars,” but “the return of life” is impressive.

Typically in the summer, Mt. St. Helens sees 2,000–6,000 visitors per day, depending upon the weather. They come from all over the United States and around the world, said Cullings, whose husband, Todd Cullings, is assistant director at Coldwater and Johnston Ridge Visitors Centers.

“It blows your mind!” she said. Most locals don’t realize what a world-class tourist attraction Mt. St. Helens is.

“People don’t understand what’s in their own backyard.”

Besides celebrating and sharing art, one of the goals for Arts of the Mountain is to bring local people back up the highway, said Cullings.

“It’s like an adventure for the day.”

•••

About Mt. St. Helens InstituteArts of the Mountain operates in partnership with The Mount St. Helens Institute, which is dedicated to helping people of all ages gain an understanding of the natural processes and cultural heritage of the Pacific Northwest’s volcanic landscapes.

The Institute offers conservation and science education through a variety of volunteer projects, including volcano volunteers (trained interpreters), mountain stewards (climbing and backcountry volunteers) and conservation projects designed to preserve and promote access to Mount St. Helens National Volcanic Monument.

The Institute relies on volunteers for most of its projects and courses. Visit their website for more information: mshinstitute.org


WHAT’S

UPUNDER THE BRIDGE?

By Amy Fischer, Port of Longview Communications/Public Affairs Manager

As the Port of Longview’s new community relations manager, one of my first big projects

has been to organize three summer community tours of the Port. Before I was hired two months ago, I had never set foot on Port property, so the sights and sounds have all been new to me.

There is so much to take in, it’s a little overwhelming at first. So far, I’ve toured the property seven times with veteran staff members, picking up more information each time.

In this job, I’m learning not only about international trade, but also about what goes into moving cargo across the docks. They didn’t teach us these things in college — and with a minister for a father and a children’s librarian for a mother, I wasn’t exposed to heavy industry growing up in rural Florida.

It’s loud along the waterfront with trucks rumbling overhead on the Lewis and Clark Bridge. It’s dangerous – you’ve got to be alert to log stackers, forklifts and trucks working on the docks, and never turn your back to the action.

Everything is so big. I’ve driven through cavernous warehouses piled with hills of minerals and fertilizer. I’ve marveled at the size of windmill blades from the wind energy boom. I’ve watched the loading of log ships, learning that it takes roughly 1,800 log truckloads to fill one vessel. Ships that look huge sailing down the river look even more enormous dockside.

I’m especially fascinated by the old Continental Grain Terminal from the 1920s that’s slated for demolition. Unused since the 1980s, the 40 silos, derelict buildings and network of underground conveyors sit empty, rusting, and slightly eerie, a reminder of the Port’s long history.

There’s much more – but you should come see for yourself. Don’t you want to see what goes into making the community’s economic engine hum?

•••

Contact Amy at [email protected] or call 360-425-3305. Read more about the port at www.portoflongview.com.

the spectatorby ned piper

It is time once again to plant our raised bed garden. A few days ago I placed 30 Scarlet Runner beans from

last year’s crop between two wet paper towels on a plate, where they will sprout and eventually climb the bamboo bean teepee our son, Perry, enjoys constructing each year.

Before the teepee goes up, however, the dirt in the beds needs tilling and supplemented with more soil. Rather than buying bags of potting soil, I decided to use the compost that has been accumulating in our alley compost bin. I won the bin a few years ago in a Cowlitz WSU Extension composting class prize drawing.

Under the sinkSince that time, we’ve kept a gallon-sized container beneath the kitchen sink, in which we deposit coffee grounds, potato peelings, banana peels, uneaten fruits and vegetables (except tomato and citrus) and pretty much any non-meat waste that will decompose.

A few times a week I empty the little bucket into the compost bin. In addition, I add leaves, grass clippings and other yard debris, mixing them together with a pitchfork. A few years ago, CRR garden writer Nancy Chennault gave me an interesting tool that is plunged to the bottom of the bin where small levers then open outward, helping to pull up the compost from the bottom. This mixes things up and lets the compost “breathe,” speeding up the process.

If you don’t know, composting is a natural process of decomposing plant substances, turning kitchen and yard waste into an earthy, dark, crumbly material that can be used for planting houseplants or enriching garden soil. Composting also decreases the volume of garbage that goes into landfills (see Kate Packard’s piece, page 11).

Lazy bin tender?Over time, I’ve gotten a bit lazy in tending to my bin. I just don’t get around to keeping it stirred up like they recommended in the composting workshop at the Extension office. It’s like when you buy a new car. For the first several months of ownership, you wash it,

vacuum the inside and perhaps even wax it. Eventually you let those duties slide as the car ages.

Despite my negligence with the upkeep of our compost bin, however, it just keeps turning our household and yard waste into the dark, earthy substance sometimes known as “green manure.”

I’d learned from my research that worms are an important ingredient to successful composting. When I first set up the bin, I added a foot of leaves, grass and kitchen waste to the bottom. I then tossed in a couple dozen worms dug up from back yard flowerbeds.

Recently, when I transferred the compost to my wheelbarrow, I was amazed to see

that the worm population has multiplied to hundreds of worms, presumably all relatives of the original two dozen “volunteers.”

The bin yielded four wheelbarrows full of compost. I may have to buy a few bags of potting soil, but not nearly as many as without our compost bin doing its job.

I can’t wait to watch those Scarlet Runners climbing Perry’s bean teepee.

Interested in composting?WSU Cowlitz County Extension will be holding classes in the fall. Contact Tom Welch, Master Gardener Composter, at 360- 577-3014. Other local communities offer similar programs, too. In Columbia County, contact the OSU Extension office at 503-397-3467 or visit their website: extension.oregonstate.edu/columbia/

•••

Ned Piper may be found at most Cowlitz Black Bears home games, on the golf course, tending the garden, or selling ads and distributing Columbia River Reader.

The Piper family’s raised bed vegetable garden and Perry’s bean teepee early one summer.

Miracle in the alley

crr june 2014

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