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SOUTHERN OREGON MAGAZINE

Southern Oregon magazine
 

The 2012 Best Of Awards are no longer active, they results have been announced in the current issue. We are preparing to launch a new website, please excuse the dust as you search our current site. Thank you.

Barbara Helm says she wasn’t aiming to save the environment. She just wanted to save on energy bills and make her Klamath Falls home more comfortable.

Yet, by joining hundreds of thousands of other Oregon families and business owners participating in Energy Trust of Oregon’s energy-efficiency and renewable energy programs, Helm is helping to keep Oregon’s air clean and build a sustainable energy future.

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Wild On The Rogue

 

A Walk In the Woods
Rogue Wilderness Adventures
Words by Lynn Leissler

“So, did you like it?” asked Brad Niva, owner of Rogue Wilderness Adventures.

His broad grin suggested he already knew my answer.

“I’m hooked.” My grin outdid his.

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Have you ever watched the news, witnessed the devastating misfortune of others in some remote part of the globe and wished there was a way you could help besides sending a check that could end up in the pockets of some unethical middleman?
If you walk into the über-groovy Liquid Assets Wine Bar on Ashland’s Main Street, order a glass of Merlot from a tall, fair-haired young man with sky blue eyes and ask him what he does in his spare time, his extraordinary answer just may inspire your next vacation.
Doug Peterson is involved with Project Helping Hands (PHH), a non-profit organization that facilitates humanitarian emergency relief efforts to third world countries. Recent recipients include Haiti and Sudan.
The organization relies almost entirely on the noble efforts of volunteers (referred to as “team members”) like Peterson: goodwill Samaritans from around the country who choose to donate two weeks of their time to address the chaos and misery in the world.
PHH founder, Jeff Solheim, a registered nurse, author and motivational speaker from Oregon, says the mission statement is simple: “Our goal is to provide quality health care where there is none and to develop locally operated clinics in these locations. And to provide an unforgettable personal growth opportunity for the volunteer.”
It’s a goodwill vacation of sorts, but, make no mistake, this is serious work. Just about anyone can volunteer and, although medical experience is desirable, it is not necessary.
“Everybody has skills,” says Peterson. “I like to communicate and problem solve, until I find a way to make myself useful. And there’s always a use. You show up with your plans and ideas but you have to be ready for change. You have to deal with the situation as it is.”
Duties can include everything from organizing and maintaining a clinic to dealing with triage situations and the less glorified but equally important role of initial assessment of patients who pour into the clinic every day. “It’s a sea of need,” states Peterson, “It can be incredibly stressful. But at the end of the day, you feel like you’ve made a difference in the world.”
Some people walk for many miles and many days to get to a field clinic. When he was in Sudan, Peterson met one man who complained of a headache and when asked how long he’d had it, shrugged and said, “Six or seven years.”
The resilience of patients is at once shocking, admirable and humbling. “We get to go back to the comfort of home,” says Peterson. “These people stay here. Their life is day-to-day survival.”
Team members can expect massive inner shifts from spending two weeks performing acts of selflessness in a remote, often harsh climate. “It changes you,” says PHH founder Jeff Solheim, recalling a doctor who began volunteering with PHH and now lives in Tanzania full-time, devoting his life to working with local people.
Not every team member will be drawn to make such a drastic commitment; for many, being a PHH volunteer offers a glimpse into a different way of life and is a commendable way to gain experience with and perspective about the world’s cultures.
PHH provides a safe environment, where team members are well taken care of and the food is always excellent, say volunteers. Plus, they are exploring parts of the world very few people see while interacting with locals in a way that’s just not possible when traveling as a traditional tourist. Additional benefits include the bonds that develop among team members and between team members and locals, which transcend language and borders.
But it’s not exactly a five-star experience, says Peterson, who echoes the PHH motto: “Adventure with Heart” and advises volunteers to be prepared, be flexible and bring an adventurous spirit.
How flexible are we talking? Peterson pauses and reflects. “Well, I haven’t had to sleep on the ground yet.” Sounds reasonable. Where do I sign up?
To find out more about Project Helping Hands, visit www.project-helping-hands.org. c

 

 

Stratford Inn in Ashland

 

Located just 25 miles east of the Pacific Ocean in the Illinois Valley, Foris Vineyards Winery rests at a higher elevation and has distinctly different characteristics for wine growing than its neighboring Applegate and Bear Creek Valley wine trails. This maritime climate combines with cooler nights, consistent fall ripening patterns and a late winter to create the perfect terroir for growing the Pinot Noir, Pinot Gris, Chardonnay, Gewürztraminer, Pinot Blanc, Riesling and Muscat grapes that Foris has become famous for.
Founder Ted Gerber began making homemade wine in college and came to the Illinois Valley over 35 years ago to grow grapes commercially. He planted his first grapes in 1974 and Foris-label wines emerged 12 years later. Since then, Gerber’s initial one-property venture has expanded into a three-vineyard, multi-property, 400-acre estate that takes advantage of its location in the westernmost portions of the Rogue Valley Appellation, where cooling from the ocean is more prevalent. Here, Gerber and his team produce a diverse variety of wines from over 115 acres of vineyards. “When I first came to Oregon after some friends moved here, I was told that you can still get on in Oregon [in the winemaking business] with no money and a strong back,” says Gerber. “We put the money we earned right back into the vineyard for all these years.”
Foris now produces 10 distinct wines, which are distributed in over 40 states with over 30,000 cases marketed per year. From his Alsace varietals, Gerber creates decidedly New World versions of Old World wines. For instance, Riesling is traditionally grown and processed as a sweet wine; Gerber’s domestic version is drier and was received so well at the 2009 Taste of Harry & David Wine Competition in Medford and the 2010 Greatest of the Grape competition in Canyonville that it was awarded gold medals at both.
Gewürztraminer, too, is traditionally known as a sweet wine; Gerber’s Gewürztraminer is decidedly drier and more exotic with spicy notes. The Pinot Gris and Pinot Blanc from Foris are recognized for a balanced, concentrated fruit taste; the Pinot Noir is very light and aromatic with lush flavors and a rich texture.
Since its inception, Foris Vineyards Winery has employed a network of family members and experts to assist in the winemaking and business processes. The company also maintains countless sustainable and ecological practices throughout its estate, which is surrounded by pristine BLM land. Gerber has been granted the label “Watershed Friendly Steward” for his many eco-friendly practices: Instead of using anti-mold chemicals, Foris workers strip grape leaves by hand so natural sunlight can reach inner leaves and prevent mold growth on the grapes; ground water and water from gravity-fed creeks are reused in the vineyards; OSHA-approved housing shelters up to 25 seasonal workers; and four-legged intruders are captured in humane animal traps then safely relocated.
That doesn’t mean there’s no sign of human industry—the Foris estate sits on a heap of gold mining tailings (in this case, huge piles of rounded stones) left over from the 1860s.

Checking into the easy-going Stratford Inn in Ashland means staying with a really happy, hospitable family.

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