Current News

The Tillamook County Quilt Trail Coalition (TCQTC) is undergoing growth spurts. Fourteen new blocks will be painted this spring, adding to the trail both north to Manzanita and south to Cloverdale and places in between.

The TCQTC is also undertaking a new development thanks to the help of Terra Wilcoxson, an urban designer working with the City of Tillamook. She is also a new addition to the board of the Quilt Trail Coalition. Wilcoxson is heading up a project to paint a quilt-themed mural on the repository at the Latimer Quilt and Textile Center. While she is pursuing grant monies for funding, the Coalition is looking for a design for the mural.

For this they are turning to the community. Tillamook County boasts a goodly amount of artists of all ages and TCQTC is asking anyone interested to submit ideas for a 10-foot by 12-foot mural to be painted by a professional muralist.

There are certain requirements. The quilt trail began in 2009 with the idea of promoting and preserving the county’s rural and coastal heritage through the tradition of quilting, honoring the rich history of dairy farming and increasing tourism. Any design should reflect these ideas. Visit tillamookquilttrail.org for more history about the trail.

This should not be a formal completed work of art. TCQTC needs clean pencil sketches depicting the idea/design. These ideas will be given to the muralist to formalize for the completed painting.

The name of the chosen designer will be painted on the final mural.

Design ideas should be submitted no later than March 1. Design will be selected by the TCQTC board by March 15. Designs should be mailed to Tillamook County Quilt Trail, P.O. Box 1165, Tillamook, Oregon, 97141. The project is expected to be completed by the end of the August.

Special awards are planned for the winner. Watch for details on the TCQTC Facebook page and our website. For more details, call Terra at (503) 842-2472 x3462 or email her at twilcoxson@tillamookor.gov.

Originally published in Tillamook Headlight Herald
1908 Second Street
Tillamook, OR 97141
Phone: 503-842-7535

The Willamalane Park and Recreation District, Creswell School District and City of Creswell, including the Creswell Recreation Advisory Committee (CRAC) partnership has announced an Open House series at the as-yet unoccupied, city-owned Cobalt Building.

Area residents are encouraged to tour the Cobalt Building, meet representatives from the school district, city and Willamalane, and provide input on possible uses of the facility.

The Cobalt Building will be open from 5:30 to 7:30 p.m. on Tuesday, Jan. 22 and Thursday, Jan. 24, and from 10 a.m. to 1 p.m. on Saturday, Jan. 26. Some refreshments will be provided.

The Cobalt Building is located at 364 Cobalt Lane, a short distance northeast of Creswell High School. The former torque converter reclamation facility has sat unused but has been maintained since 2005, when it was donated to the city by local developer, Ross Murray, as part of a parks and open space requirement associated with a nearby residential development.

The 9,000 square foot building was constructed in 1993 on a 1.2-acre lot as a light industrial facility. Conversion of the property to a community center that provides multiple recreational, social service and educational opportunities for all ages is the City’s goal, but fine-tuning that vision into specific tenants and activities has proven challenging.

Recognizing a need for partnerships, in 2011 the City of Creswell joined forces with Willamalane and the school district to jointly strategize on future improvements to local recreational activities and opportunities for expansion.

The partnership led to a variety of new programs, including Movies in the Park, yoga, dance, art, martial arts and cooking classes. This past summer, Willamalane also took the lead on the Creswell Summer Fun Program for kids. Any discussion of future opportunities with this partnership naturally lead to the Cobalt Building, an unutilized property dedicated to non-commercial, community-enhancing programs.

Other planning and development tools include a newly-adopted City-level strategy that proposes initial use of limited portions of the building, followed by incremental, room-by-room development. Additionally, the CRAC team was recently established to push the dialogue on recreation in Creswell forward, involving City Councilors, school district board members, Willamalane employees and community members in that conversation.

The Open House event is an opportunity to engage the public and facilitate a community dialogue that results in a consensus on the future the community chooses for the Cobalt Building. Area residents are encouraged to become engaged in the long-term use of the Cobalt Building, and to join in with the partners’ efforts to identify the best use of the facility for the community.

A variety of classes administrated by Willamalane or the school district, a teen center and a Creswell Family Relief Nursery satellite facility have been identified as potential options for the Cobalt Building, and could occupy the several classrooms and multi-use gymnasium planned for the building.

Retrofitting needs for the Cobalt Building include the removal of three-phase power (a remnant from the manufacturing use of the building) and other alterations, as recommended in an initial architectural assessment.

Interested parties are encouraged to find the City of Creswell on Facebook, view Cobalt Building-related videos on the City of Creswell website (www.ci.creswell.or.us), or contact Steve Dobrinich, Creswell’s Resource Assistance to Rural Environments (RARE) intern, at 541-895-2531 or sdobrinich@creswell-or.us.

Originally published in The Creswell Chronicle
PO Box 428
Creswell, OR 97426
Phone: 541-895-2197 Fax: 541-895-2361

Milton-Freewater has reached a milestone in its Main Street revitalization movement.

#The community was one of three selected for inclusion at the Transforming Downtown level of the Oregon Main Street program.

#In short, the achievement is one of several steps in the process of a long-term revitalization plan.

#Communities selected at this level have demonstrated a high degree of commitment to organizing a downtown revitalization program using the Main Street Approach, a comprehensive, nationwide program that uses historic preservation as one of its key tools. The downtown Walla Walla revitalization took place under the same program and continues to be used by the Downtown Walla Walla Foundation.

#Milton-Freewater was joined by Newberg and Salem in achieving its latest status, according to an announcement from Oregon Main Street coordinator Sheri Stuart.

#The primary emphasis at this level is to provide technical assistance to chosen communities during their formative years. That includes training, community assessments, local capacity building support and more. There is no fee to participate in the Oregon Main Street network.

#Eighty communities in Oregon are participating in one of the four levels of the Oregon Main Street Network: Performing Main Street, Transforming Downtown, Exploring Main Street and Affiliate. All three of the designated communities were previously at the Exploring Downtown level.

#In 2011, communities at the Performing and Transforming levels added 51 new businesses, 435 net new jobs and 216 private sector building improvement projects representing $8.2 million in investment, according to the announcement.

Originally Published in Walla Walla Union-Bulletin
121 South First Avenue
Walla Walla, Washington 99362
Phone: 509-525-3300

Remember when you were a kid and you didn’t want to eat your vegetables but you weren’t allowed to leave the table until you did? You’d sit and sit and your parents would try to coax you in a variety of ways into nourishing yourself but finally would break out the guilt card saying, “You know, there are hungry children in Africa who’d love to eat your Brussels sprouts!” To which you’d reply with the classic snotty go-to comeback that has been used throughout the ages, “Yeah, well, why don’t you send it to them, then?” At this point I will close the curtain on the sad scene that inevitably follows…

But it brings me to those starving children in Africa whose vegetable eating habits we’ve been told to emulate since at least the ‘80s. In 1984, a dizzying amount of musicians got together to sing a Christmas song about a particularly devastating famine in Ethiopia to raise money that provided aide to those who’d suffered. You’ve all heard the song, “Do They Know It’s Christmastime?” but have you listened to the words? They’re disturbingly dark and composed to inflict maximum guilt during “The Most Wonderful Time of the Year!”

These may be the scariest lyrics to a Christmas song, ever (unless you count the frightening suggestion of “Baby, It’s Cold Outside”):

“But say a prayer,

pray for the other ones

At Christmastime it’s hard,

but when you’re having fun

There’s a world outside your window,

and it’s a world of dread and fear

Where the only water flowing

is the bitter sting of tears

And the Christmas bells that ring there

are the clanging chimes of doom

Well, tonight thank God it’s them

instead of you”

After thanking God and saying a prayer for “the other ones” I think we should maybe try to do a little more, especially for “the other ones” that live in our own town and not necessarily half way across the world. The holidays tend to be a time we may be feeling particularly guilty for our over-spending and gluttony, while still thinking of “other ones” less fortunate.

Luckily, the solution – at least part of it – is easy, something we can do year round and will actually save you money. Being mindful of how we use our resources is the best thing an individual can do everyday and not just around the holidays. While there are many, many ways to conserve, this is a column about food so let’s limit it to that.

According to a United Nations Food and Agriculture Organization (FAO) study commissioned in 2011 to investigate food loss, 1/3 of the food produced in the world is lost – as in not eaten, just gone.

But there is a difference in HOW it is lost between developing countries and medium/high income countries. In poorer countries, they lose food due to bad infrastructure, rodents, spoilage, etc.

In richer countries we simply throw it away. That’s right, we thoughtlessly throw out food that other people would be desperate to eat. In developed countries we toss food out because we make too much at dinner and scrape it into the garbage, we don’t eat what we buy before it spoils, we try to save it in Tupperware but it turns frightening colors in the back of our ‘frig, the food lays waste in the fields because it’s cheaper to leave it there than to pay people to pick it, or the produce isn’t perfect looking, and the boxes and cans have dents in them. We throw out food for so many reasons, most of which are rather frivolous.

If you want to do something more everyday besides writing a check to your favorite non-profit, or you’re tired of Bono making you feel guilty about starving children in Africa, remember that by simply re-evaluating the size of that heaping spoonful of mashed potatoes headed for your plate helps keep just that much more food from landing in the trash (and possibly accumulating around your waistline).

You’re excused from the table, now.

Originally Published By: St. Helens Chronicle
195 S 15th Street
St. Helens OR, 97051
Main: 503-397-0116

I recently celebrated a milestone birthday with two of my best friends. We marked the occasion in the über posh Napa Valley in northern California; a region known for its wineries, resorts and fine dining and therefore a playground for the wealthy.

Now, I come from hard-working, middle class, self-denying northern European stock and at first I found myself squirming with discomfort precisely because of the effort these places made to make me comfortable. I am not used to the creature comforts of the affluent. The refinement of everything seemed so over-the-top and prevalent that it was overwhelming. But, after much effort, I eventually gave myself to the extravagance and decided that it was GLORIOUS!

How did I find myself enjoying things like truffle-dusted goat cheese and purée of celery? I am fortunate to have befriended two outstanding individuals “way back when” who have done quite well for themselves by the sweat of their brains.

One, a surgeon at a prestigious medical institution who is as beautiful inside and out as she is exceptionally talented, intelligent and charming to rise to the top of a male-dominated, cutthroat field. And the second, a man who has built a business thanks to his unshakeable integrity, tenacity and sense of humor whose moral strength is as impressive as his 6’5”ft frame.

Beyond my understanding these two chose to combine their assets to be my benefactors knowing, despite my extraordinary ability to squeeze blood out of my AmeriCorps stipend, I wouldn’t be able to keep up with their refined appetites.

When we got there I didn’t say a word about the accommodations except for a resounding and contented sigh. However, when it came to food I tried to tell them that it wasn’t a big deal with me; that the nuanced flavors were going to be lost on me. But, much to my skepticism, I came to relish all of the subtleties we tasted. By the end of the trip I was spooning caviar into my mouth with a small mother-of-pearl utensil (the only way to eat it, of course!) similar to the tasting spoons at ice cream shops, and a new thought formed: Maybe I’ve never tried to develop a palette for such decadence because I know I simply can’t afford to. After all, true happiness is wanting what one already has, isn’t it? So why tease myself with something I can’t have? But is it actually true that I can’t afford similar quality food?

I couldn’t help myself and asked our waiter where the food we were eating came from (very Portlandia of me). He explained in great detail where every single ingredient originated. I was impressed. They sourced the food they could from local farms and what they couldn’t find nearby they had it same-day delivered from wherever it was grown the best.

If you were to ask most chefs around our towns where they get their ingredients you’d be hard pressed to get anything beyond the name of one of the big one-stop-shop food delivery companies they order from. And obviously they aren’t calling in specialty orders from some farm in Pennsylvania – but we also wouldn’t want them to. One reason our meal that night was so expensive was for the above-and-beyond attention to flawlessness. While it was impressive, it’s not practical and we’re probably not as concerned with absolute perfection on our regular Friday night dinner dates as those who frequent the Napa Valley.

When we left in a haze of satisfaction three hours and nine-plus courses later, we were handed folders with copies of our personalized menus (which I have every intention of framing) along with a glossy-paged book (not booklet, book) featuring profiles of all the farms they “procure” their ingredients from.

If happiness is wanting what we already have I happen to know for a fact that there are a number of small farms dotted around our county (many listed in the 2012 Local Food Guide, our version of a glossy-paged book) which grow ingredients that, in the hands of a skilled chef, would rival any of the ones I enjoyed at that Michelin three-starred restaurant and at prices even a humble volunteer could afford. We shouldn’t think that flavors such as the ones my friends and I dressed to the nines, acted on our best behavior, and paid through the nose for, are only for those who can afford fancy nights out.

If we want to eat the way I did it’s not the food we should snub but rather our inability to recognize its full potential. If you want to eat better here in Columbia County we should start with local ingredients because fresh food wins every time on taste. So, the next time you’re out on the town be sure to ask our neighborhood chefs if they use local ingredients in their dishes (many restaurants in Portland, a notoriously “Foodie” town, already seem to think the food we grow is good enough for them). Or, and this is a novel idea for me, learn how to cook!

Originally Published By: St. Helens Chronicle
195 S 15th Street
St. Helens OR, 97051
Main: 503-397-0116

The Community Service Center (CSC) now has a blog, which offers an exciting online forum designed to share our programs and student experiences. The CSC, based at the University of Oregon, assists Oregon communities by providing planning and technical assistance to help solve local issues and improve the quality of life for Oregon residents. Like Oregon itself, our blog is a place for discovery, insight, and learning! As an enhancement to our existing website and programs, we are gathering stories, observations, reflections, and more to offer access to rural Oregon and its communities to people around the world.

Visit us often to read notes from the field, browse our photos and videos, hear the latest about the CSC, and keep up on what’s new at the Community Service Center. Blog postings are made by CSC staff, students, AmeriCorps members and community members who share a passion for community building.

And of course, we want to hear your comments on CSC activities in your community, by sharing photos, and more. We hope you’ll enjoy our new online community designed to promote the skills, expertise, and innovation of higher education with the needs of communities and regions in the State of Oregon.

To access the CSC’s new Blog, click here.

Very Truly Yours,

Bob Parker and Megan Smith

Co-Executive Directors

The Chronicle welcomes our newest columnist, Valerie Walker, food systems coordinator at the Columbia Pacific Food Bank. Valerie will be providing insightful and essential information about the foods we eat, where they come from and what we should know about them.

Right now I’m eating some “Flamin’ Hot Cheetos” and they’re delicious. Chester Cheeto is sliding across the picture with flames coming off the soles of his shoes, he’s holding a giant Cheeto, breathing fire and appears to be lovin’ it. I’m lovin’ them, too. They are everything I want them to be. Crunchy, savory, a little tangy and not hot at all, but they have a certain kick to them that makes me feverishly shove one after another into my mouth. I know I shouldn’t eat too many because they’re bad for me, but I’m hungry/bored and want to eat the whole “new bigger size” bag. As I try to restrain myself by rolling closed the bag (for the third time in 10 minutes) and lick my fingers I skip over the nutrition facts (I already know they’ll make me fat) and look at the block of text that is the ingredients list. I’m curious to see what foodstuffs I’m actually eating. The front of the bag describes the delectable morsels inside as “Cheese Flavored Snacks.” I understand the words “cheese” and “flavor” but the word “snack” is where things get a little murky for me. A snack could be anything: A few carrots, a small sandwich, popcorn, a cup of pudding, a handful of grapes, a couple bites off of last night’s pot roast sitting in the frig… what is a snack?

It turns out that those crunchy caveman club shaped “snacks” of fried goodness are made of “enriched corn” which is then followed by a parenthetical list of unpronounceable words. My eyes lock on the next word I can read, “vegetable oil.” Turns out vegetable oil is a cocktail of oils made of many veggies. I’m ok with that, though. Oil is oil, right? The next ingredient is my favorite: “Flamin’ Hot Seasoning.” I skip past all of this. Three-quarters of the ingredient list is filled with all sorts of colors (colors as ingredients?), science-y words and a plethora of dairy derived ingredients; all the way to the bottom of the square of innards that ends with “and salt.” I’m amused that this is the last, presumably least used, ingredient since salt was said about a dozen different ways before we got to “and salt.”

I look at the words “natural flavor” and “sodium diacetate” that are mixed in and wonder what they mean. Which flavors? And natural versus what… unnatural? The fact that it has been specified that there are natural flavors suggests that the rest are unnatural. How can food be unnatural? You mean to tell me that Cheetos don’t grow in uniform-weighted bags on trees that fall and litter the ground with individually sealed, portable, never-never spoil packages of tastiness? Can children not rake together fluffy, brightly colored piles of Cheetos? Well, if that’s not the case, where do Cheetos come from?

October 24 is National Food Day and, conveniently for the debut of this column, today. It is a day set apart to challenge people to think about where their food comes from and what they’re putting into their bodies. There are a variety of events going on all over the county in celebration, even in our beloved St. Helens. Tonight at 5:15 p.m. at the Saint Helens Public Library there will be a free showing of the movie “Fresh” which highlights some of the things we might not have considered before when shopping at the grocery store, but probably should.

This is the first of more food-based columns meant to get you to think about food and its many sides, as well as what is specifically happening here in Columbia County. You won’t get any tasty recipes from me because I don’t really like to cook all that much (read Grey and Trent’s column for that). But just because I don’t like to cook doesn’t mean food doesn’t affect me, my community or the world. I have spent the past year exploring role of food in the county with the help of Columbia Pacific Food Bank and Oregon Food Bank. I tried to piece together a picture of food in the county. In my quest I have met farmers, consumers, chefs, worked with folks from various public and private organizations, spoken with school officials, home gardeners and local emergency food sites alike. I have spent time perusing the local history books at the library and county historic society’s treasures and have been amazed at the rich agricultural history the area has and what is still quietly happening today all around the county. Check in with me from time to time and I’ll show you how food is more than just what you eat. Together we’ll explore how you can use food to make not only your community stronger, but you and your family too.

Originally Published By: St. Helens Chronicle
195 S 15th Street
St. Helens OR, 97051
Main: 503-397-0116

They say good help is hard to find, and RARE-ly is it more true than out in the isolated Lake County region.

The well-intentioned pun refers to Katie Kargol, the newest Resource Assistance for Rural Environments (RARE) participant who recently arrived to work out of the Lake County Resources Initiative (LCRI) office as a renewable energy coordinator in Lakeview.

Kargol replaces David Wade, the RARE intern that previously worked with LCRI Exec. Dir. Jim Walls and Renewable Energy Specialist Bob Rogers on a variety of efforts centered primarily around renewable energy resources.

A graduate of the University of Colorado at Boulder, Kargol’s undergraduate studies focused on environmental studies. Following graduation, the Michigan native (for 18 years) moved to Portland.

Kargol initially established her roots working in the food service industry to start with, but eventually pursued the wind technician program at the Northwest Renewable Energy Institute in Vancouver, Wash.

There she participated in an intensive six-month training program that included the full spectrum of subjects related to wind power generation; from climbing the towers to varied technical aspects of wind power systems, such as theory related to electricity and hydraulics, Kargol studied it all.

Kargol said she struggled with her job search partly due to limited hiring with the unknown funding fate of the business energy tax incentive programs sought by many renewable energy firms during ongoing uncertain economic times.

Much of her training from NWREI applies across the board into other energy systems, and Kargol said her discovery of the RARE program held great appeal to her. She viewed the program as an opportunity to gain valuable experience in a field of personal interest.

“I just thought it was a great potential for me,” Kargol said.

Originally Published By: Lake County Examiner
739 N. 2nd St.
Lakeview OR, 97630
Main: 541-947-3378      FAX: 541-947-4359

MILTON-FREEWATER -The community’s reputation as a bedroom town may finally be put to rest under an extensive process initiated by business leaders.

#With the creation this year of the Milton-Freewater Downtown Alliance and the organization’s acceptance into the Oregon Main Street network, business leaders have embarked on a journey they hope will breathe life into their downtown through revitalization and infill development.

#“People come through here and say, ‘There’s such potential. Why isn’t anybody doing anything with it?'” said Julie Culjiak, owner of Main Street business Three Divas Beads.

#This year, business owners started to. They joined together to create the alliance, a branch of the town’s Community Development Partnership, and are now working on a long-term goal to develop into an operating association similar to the Downtown Walla Walla Foundation.

#In one of its first major steps, the alliance, led by President Norman Saager, was selected to receive a free historic reconnaissance level survey and design assistance from the Oregon Main Street program.

#The results of that survey, including buildings that could potentially qualify for historic preservation funding, were shared this week in a public gathering at the Community Building.

#“This was absolutely one of the best projects to kick off our design efforts,” Culjiak, chair of the alliance’s Design Committee, said. “The opportunity to explore historic buildings and talk with property owners about their needs and desires set the stage, inspired the team and motivated our group.”

#The goal is to identify improvements for when business and property owners are able to invest. The process included site visits from three of the Heritage Program staff members, Kenny Gunn, Kuri Gill and OMS Coordinator Sheri Stuart, who attended the presentation Wednesday.

#Culjiak, one of 10 people serving on the alliance’s inaugural board, said the organization is in the initial “exploring” process of the three-phase approach to becoming part of the Main Street program. She said it could take up to five years before the organization reaches the “performing” level. Before that will be the “transforming” stage when improvements begin to take place.

#The alliance office is housed in the Century 21 Seaquist & Associates office. The organization has an executive director, Alina Launchbaugh, who comes through the Research Assistance for Rural Economies program through Oregon State University. Her tenure will be at least one year, possibly two, Culjiak said.

#One of Launchbaugh’s newest tasks will be helping with the creation of four committees required as part of the National Main Street trademarked Four-Point Approach: economic restructuring, design, organization and promotion. Volunteers will be needed for each.

#Launchbaugh said once volunteers come forward and committees are created the process will continue to snowball.

#“From there it’s finding out what events are best and follow our goals,” she said. “Then it’s gaining community involvement and excitement and, hopefully from that, finding people who want to open businesses in the empty shops.”

#Work on improvements had already been under way through a merchants and property owners association. Over the summer, for instance, new planters and drought tolerant plants were added to Main Street through a nearly $1,400 grant obtained by the Milton-Freewater Area Foundation. Culjiak said the merchants group will become one with the new alliance so as not to duplicate efforts.

#She said she and other board members heard favor Wednesday for continued cleanup programs, some of which will likely be organized in spring.

#She said community members are eager to see a turnaround.

#“We have every confidence that with guidance we’re going to make things happen.”

Originally Published in Walla Walla Union-Bulletin
121 South First Avenue
Walla Walla, Washington 99362
Phone: 509-525-3300

It’s important to know whether the boss has an “open door” policy or not.

Some supervisors shut their office doors when they don’t want to be bothered. For some the door stays cracked, which means “enter if it’s important.” And some leave the door wide open, signaling, “come on in.”

“People have different management styles,” said Megan Smith, executive director of the UO Community Service Center. “You’re just going to have to figure out what your supervisor is like.”

Smith was speaking to this year’s crop of participants in Resource Assistance for Rural Environments or RARE, a long-standing UO program that serves smaller communities in Oregon. Twenty-five graduate-level students will spend the next year working with officials to improve cities and towns – it will be smoother sailing for these RARE members if they understand office dynamics, too.

An AmeriCorps program administered by the service center, RARE is beginning a 19th year of service to rural Oregon, buoyed by especially strong support at a time when state resources for similar efforts are limited.

Through Resource Assistance for Rural Environments or RARE, 25 graduate-level students depart immediately for rural communities across Oregon. They’ll spend the next 11 months living and working in the state’s smaller towns, assisting officials with projects that improve economic, social and environmental conditions.

With funding for the $2 million program secure for the next three years, “we can ensure that AmeriCorps members are bringing critical support to rural Oregon,” Smith said.

An AmeriCorps grant of $200,000 annually leverages the additional support necessary for the program. Key partners include Oregon Food Bank, Oregon Main Street program and Oregon Volunteers!

Under RARE, qualified college graduates (with a bachelor’s degree) and graduate-level students who are selected as RARE AmeriCorps members assist communities and agencies in developing plans that sustain natural resources and improve rural economic conditions. In return, students gain community building and leadership skills.

Terra Wilcoxson, who in June earned a master’s degree in architecture from the university, will help the city of Tillamook implement a master plan for parks. “It will be incredibly helpful for future job opportunities,” she said.

Khristina Fulkerson, who earned a bachelor’s degree in business administration from Humboldt State University, will work with the Oregon International Port of Coos Bay on projects to improve the local and regional economy.

“It’s an amazing opportunity to do this great work with a level of professionalism and independence that I wouldn’t expect to find easily elsewhere,” she said.

Among the communities that will be served, three participants will work in Roseburg and a number of others will be located from Port Orford to Lakeview to La Grande. Projects for RARE participants include downtown redevelopment programs, local and regional food systems, tourism-based economic development and renewable-energy initiatives, among others.

MEDIA CONTACT:
Matt Cooper, UO media relations, 541-346-8875, mattc@uoregon.edu