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That urge to improve PAGE 4
Japanese Heritage Garden PAGE 6
Hood River Home Improvement PAGE 8
Lasagna gardening PAGE 9
Container gardening PAGE 10
Things to know about bark beetles PAGE 11
This just might change your life PAGE 12
OSU Extension Service class schedule PAGE 14
Gorge Real Estate PAGE 15
C O N T E N T S
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On the cover: Japanese Heritage Garden
photo by Elizabeth Daniel.
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I have a theory about why people have such an urge to
clean in the spring. It’s not that well-worn idea that people,
like birds, tend to nest in the spring. Instead, I think the
spring cleaning impulse arrives on schedule because more
sunny days mean we can actually see what we’ve been
living with all winter.
Such was the case on a bright, sunny Saturday when I took a good,
hard look at my kitchen cabinets. Under the harsh light of day, it was
pretty clear they suffered from a case of CGS – Cooking Grime
Syndrome – that I couldn’t ignore any longer.
Honestly, most of the time I do try to ignore my kitchen cabinets.
Walnut stain, coupled with an overly fussy design and some truly
hideous aged-brass hardware are just a few reasons why our kitchen is
a throwback to the 1970s, as is the harvest gold vinyl flooring. The later
addition of pale blue goose wallpaper popular in the 1980s just mixes
the metaphors in a far from charming way.
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That urge to improveBy Kathy UrsprungThe Dalles Chronicle
Cabinet hardware aisle at Sawyers True Value. Kathy Ursprung Photo
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There’s a reason my favorite DIY Network
program is “I Hate My Kitchen.” We absorb the
ideas that the host puts together in truly
impressive kitchens, but laugh at the thought of
their budgets of $20,000 to $30,000. We don’t
have any budget at the moment.
Remodeling the truly hideous and decaying
upstairs bathroom a few years ago took first
priority and most of our home improvement
budget.
Since then we’ve done a few small projects
as money and inclination allowed. Last year we
built some new raised vegetable beds on our
tiny city lot and my husband impressively built
a new shelving system for the garage. But
when he purchased the house it came with
the previous homeowner’s long list. They had
begun their own remodel, but hadn’t come
close to finishing.
Don’t get me wrong, the house has great
bones: larger rooms than most homes in our
price range, plenty of storage, a garage and a
three-quarter basement. But it has issues and
we have no desire to take a second mortgage
to deal with them. So we live with them until
the next little infusion of cash allows us to
tackle a project.
We’re not hard-core weekend warriors
desperately seeking our next remodeling
project. We enjoy our leisure time and one or
two projects a year are enough for us, so we
don’t see an end to the list any time soon.
I was hoping that a good scrubbing with
Murphy’s Oil Soap would be enough for now to
brighten our dingy kitchen, but as I looked at
them I remembered how much I truly loath the
cabinet and drawer pulls. They’re not only
dated, they’re design makes them hard to
grasp. I’ve torn more than one fingernail away
when my fingers have lost their grip.
So while I was at Sawyer’s True Value
buying cleaning supplies, I meandered over to
the cabinet hardware section, an aisle I usually
sidestep. I was impressed at the large selection
available just blocks from our home —
everything from high-end styles to those for
people like me working on a dime budget.
I was attracted to the modern styles but
knew not only wouldn’t they fit in my budget,
they simply wouldn’t fit the style of the cabinets.
Not wanting to replace the exposed hinges, I
gravitated back to the aged brass fixtures, but
this time in the form of simple knobs without
the fussy and grime-catching filigree plates.
Cost: $1.49 apiece. For a kitchen our size that’s
about $40 total. We could swing that.
With the exception of paint, or curtains
made out of dish cloths, new cabinet hardware
is about the most budget-friendly facelift out
there for a kitchen — and certainly the
simplest. It required only a screwdriver to
replace the knobs and a five-in-one tool to pry
away the ugly back plate. I hit a bit of a road-
block when the screws included with the knob
were too long for the application, but reusing
the old screws was a simple no-cost solution.
My daughter came in during the middle of
the process and I explained my desire for more
ergonomic pulls.
She gave me a knowing smile and rolled
her eyes a bit. She was sure my interests were
purely cosmetic. But I knew she was only partly
right.
Later, as we got ready for dinner, she admit-
ted a little sheepishly, “These are easier to use.”
Check. Clean cabinets.
Another project finished. And not a broken
nail since.
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HOOD RIVER – Tucked away in a corner of a public garden in Hood River, the Japanese Heritage Garden offers an unexpected place of quiet reflection.
The site, maintained by Master Gardeners who were trained by the
Oregon State University Extension Service, incorporates the scenic
vistas of hills and orchards, which were worked by the first generation
of Japanese immigrants to the Hood River Valley in the early 1900s.
An old Norway spruce tree surrounded by raked gravel forms a
centerpiece. A six-foot Nishinoya-style lantern sits at the entrance.
Benches and stone-paved pathways guide visitors.
Former Master Gardener Rita Saling started the project as a way to
honor the contributions of Japanese-Americans to the Hood River Valley.
Sadafumi Uchiyama, curator of the Portland Japanese Garden, designed
the 1,000-square-foot plot, which Master Gardeners established in 2009
and continue to maintain.
The garden is open to the public year-round, 24 hours a day, and is
at 3005 Experiment Station Drive.
“If Master Gardeners are doing a project, we're always willing to talk
to anybody who shows up,” said Laurel DeTar, a Master Gardener in
Hood River who helped plant the first flowers and shrubs.
“Walking in the Japanese garden is always lovely because with the
benches, you can come and sit and look over the whole valley and be
quiet and peaceful.”
A brochure at http://bit.ly/WUJz7G describes the garden’s design.
Here are some pointers on Japanese garden design from the brochure
and maintenance tips from DeTar:
• Japanese gardening incorporates an entire philosophy with horticulture. Gardens in the Japanese style always feature the three elements of stone, water and plantings.
• The stone element can incorporate rocks, cobbles, gravel and sand.The element of water can involve real or suggested water.
• Common trees in Japanese gardens include Japanese maple,Japanese Stewartia, Japanese plum, Japanese snowbell and the serviceberry.
• Common shrubs include azaleas, purple beautybush, buttercup winterhazel, tree peony, enkianthus, flowering currant and Japanese yew.
• Common perennials/ground covers include columbine, lily turf, spiderlily and balloon flower.
• Stone-paved pathways through Japanese gardens are intended notonly for access to the garden but also for meditation.
• Hand-weed the garden, an activity that provides an opportunity formeditation.
• For gravel areas, rake a fresh pattern at least once per month.
• Use drip irrigation to water the garden to reduce maintenancerequirements.
• Prune for the aesthetics of shape and maximum light. Prune mostlyduring the dormant winter season.
Elizabeth Daniel photo
a place of peace and learningJapanese Heritage Garden
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Mosier photographerreleases ‘Quiet Beauty’Mosier photographer David M. Cobb has a new book entitled
Quiet Beauty: The Japanese Gardens of North America, with a release
date of April 23.
He will hold a book signing April 10 at Columbia Center for the Arts
beginning at 7 p.m. Advanced copies of the book will be available.
Three years in the making, Cobb said his original interest was in
Portland area Japanese gardens, but the project took on a much larger
scope. “I pitched it as a more expansive project,” he said. “The publisher
liked the photography, and four writers were interested in the project.” His
first choice, Ken Brown, “had the time and the desire to write the book.”
An exhibition of Cobb’s Japanese garden images was on display at
the U.S. Botanical Garden in Washington DC in April 2011 for the 100th
anniversary of the district’s cherry blossoms. A portfolio of Japanese
garden images was shown at the Royal Botanical Garden in London in
2012 and is currently on display at the National Institutes of Health in
Maryland.
About the book:
“Quiet Beauty” is a look at the most beautiful and serene Japanese
gardens found in the United States and Canada. Most Japanese garden
books look to the gardens of Japan. “Quiet Beauty” explores the
Japanese-style gardens located in North America, detailing their style,
history and special functions, along with exploring the ingenuity and
range of Japanese landscaping.
Japanese-style gardens have been a part of the North American
landscape and culture for almost 150 years, providing distinct pleasure
to visitors with their artful landscapes set within tranquil, beautifully
controlled environments. Quiet Beauty takes an intimate look at 26 of the
most beautiful Japanese-style landscaping on foreign soil. It is also a
thought provoking look at why Japanese gardens have been part of
North American culture for so long and how and why such gardens took
root and flourished. This beautiful book, illustrated with more than 180
stunning color photographs, will be a welcome addition to the library of
any garden enthusiast.
“Quiet Beauty” is written by Kendall H. Brown, Professor of Asian Art
History and the Art Department at California State University Long
Beach. He recently served as Curator of Collections, Exhibitions and
Programs at Pacific Asia Museum. He received BA and MA degrees in
history and art history from the University of California, Berkley and a
Ph.D. in art history from Yale University. Dr. Brown is a leading figure in
the study of Japanese gardens in North America.Photographer David M. Cobb is a member of NANPA (North
American Nature Photography Association), PPA (ProfessionalPhotographers of America) and GWA (Garden Writers Association).He lives in Mosier with his wife and cat.
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CORVALLIS – Unlike its name suggests, "lasagna gardening" is not
about pasta.
Also known as sheet mulching, it's a no-till, no-dig gardening method
that turns materials like kitchen waste, straw and newspapers into rich,
healthy compost.
"It uses up stuff that you would normally put out at the curb to say
goodbye to and makes it valuable to grow on," said Larry Steele, a
master gardener with the Oregon State University Extension Service,
adding, "It's for the lazy gardener. You don't have to move compost. It's
already there."
Steele uses lasagna gardening at his home in Millersburg and also
built some lasagna-style beds in the master gardener demonstration
garden in Albany.
The vegetable garden at the historical Brunk House in west Salem
also features examples of this technique. Lee Ann Marsaglia, formerly
an Extension-trained master gardener in Polk County, established the
beds years ago. Today, Marsha Graciosa of Salem is one of the master
gardeners who tends to them.
"It's really the only way to go," Graciosa said. "Once you start using
it for a couple of years you won't do it any other way."
You can start making your lasagna any time of year.
"We usually layer it up in the fall as we are putting the beds to bed,"
Graciosa said. "We cover it up with plastic. When it comes time to take
off the plastic, we have great new compost and plant on that."
To get started, Steele advises spreading 1 to 2 inches of a mix of
high-nitrogen "green" material on the ground such as vegetable peelings,
grass clippings, fresh manure, coffee grounds or plant cuttings without
seeds. Then top that with 1 to 2 inches of a mix of high-carbon "brown"
material such as leaves, straw, black-and-white newspaper, cardboard,
sawdust, tea bags or wood ash.
Alternate the green and brown material. The pile could grow 2 to 3
feet high but continually shrinks as it turns into compost. It doesn't matter
if green or brown material makes up the last layer, Steele said. Unlike
hot compost, you don't need to turn the pile. You can cover the pile to
protect it from rain with more mulch or black plastic, but do not cover it
too tightly.
A word of warning: this method of composting is slow. It takes
anywhere from several months to a year for finished compost to form.
The compost can form through the growing season.
For a visual explanation of how to do lasagna gardening, check out
the following comic book created by some of Extension's master
gardeners in Polk County: http://bit.ly/WfyAWf.
About the OSU Extension Service: Created in 1911, the Oregon
State University Extension Service provides the public with easy-
to-understand, research-based knowledge through workshops, hotlines,
1,200 publications, online assistance, videos, and faculty in each of
Oregon's 36 counties. It adapts the research for practical, local uses
by farmers, ranchers, foresters, families, gardeners, youths, seniors
and coastal residents. Its programs include 4-H and Master Gardeners.
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LASAGNA GARDENING
Leaves are one material that can be used in the "brown layer" of a lasagna
garden. Photo by Tamara Hill-Tanquist.
Downsizing makes containergardening easier
Container gardening is growing smaller.Suppliers are downsizing this season witheasier-to-use trough planters, raised beds, potsor bags. It's an effective way to produce ediblesor blooms in tight spaces.
An estimated 17 percent of gardeners — orabout 20 million households — do their growingin containers, often in restricted spaces, saidBruce Butterfield, market research director forthe National Gardening Association.
Many people don't have the need or theurge to grow eight or 10 herb plants, DiPaolosaid. “Going downsized gives them a chance togrow just a couple of things they desire. Thenthey can free up their standard-size boxes fortomatoes and larger plants like that.”
Containers come in all shapes and sizesand are particularly popular with urbangardeners. They are portable, easy to reachacross, and absorb more of the sun's heat forfaster plant growth than in-ground gardens do.
“They're also good season extenders,”DiPaolo said. “I have mine sitting on the edgeof the driveway. If I have tomatoes that are stillbearing in late fall, I simply roll them into thegarage overnight to protect them from frost.”
Tiered planters, window boxes, hangingbaskets and grow bags also qualify as smallspace planters.
“Bags can easily be stored from season toseason if you live in an urban area,” said MareeGaetani, a spokeswoman for Gardener'sSupply Co., in Burlington, Vt. “We have raisedbeds (kits) now that you can set right onyour patio.”
Most common garden vegetables can be
container-grown, although plant breedershave developed some new dwarf varieties thatproduce uncommonly high yields. Shallow-rootedibles that perform well in pots includelettuces, peppers, onions, carrots, radishesand herbs.
“What really matters when you're growingvegetables in containers is making sure youfertilize,” Gaetani said. “It also matters whatkinds of soils you use so they aerate properly.Growing the right kinds of plants, giving themthe right amount of water and finding locationsthat provide at least five hours of sun per dayalso are important.”
Using the smaller, lighter containers makesit a great deal easier to move them there.
For more information on growing vegetablesin containers, try this North CarolinaCooperative Extension Service website:http://www.ces.ncsu.edu/depts/hort/hil/hil-8105.html
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541 -296 - 0074 adamsdes igncen te r. com Shannon Brackenbury, Dave Adams and Erin Barrett
Bringing your dreams into your home
Cabinets& COUNTERTOPS307 E . 2nd S t . The Da l l es
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ContainergardeningBy Dean Fosdick, Associated Pressfor Home and Garden
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Bark beetles have been chewing on trees in
Oregon for as long as there have been forests
here. They fill a role in the forest as the “under-
takers”: dealing the final blow to trees weakened
by storm breakage, fire, or overtopped by larger,
faster growing trees. However, the beetles at
times infest healthy trees — the case now in the
middle gorge.
We notice the activities of these small insects
— less than ¼ inch long — when clumps of
dead trees appear. This makes them a concern
because we value our trees for both ornamental
and timber value. While a snag may yet frame
the view, and dead trees fill important ecological
roles, concentrations of dead trees increase fuel
load. The beetle-killed trees also begin to rapidly
decay at the base, and may be within range of
nearby “targets” that they may hit when they fall:
homes, power lines, sidewalks, or roads.
Ponderosa pines are currently being targeted by
the California Five-Spined Ips bark beetle in and
around White Salmon, Hood River, Mosier, and
The Dalles. This beetle starts with limbs and tops
and will colonize the largest trees in one to two
years. Entirely or partially brown trees can be
seen everywhere there are concentrations of
Ponderosa pine; many were infested in 2012
and contain beetles that will emerge this spring.
What can be done to keep us safe and
limit additional Ponderosa pines lost to this
bark beetle?
The first line of defense is to avoid damage
and maintain tree health; at the forest stand
level, this means removing weak and damaged
trees and maintaining wide enough spacing to
maintain rapid growth. The January 2012 ice
storm provided prime food for the beetle in the
form of broken trees; because much of this was
colonized before it could be cleaned up, the bark
beetle population greatly increased.
The second line of defense is active manage-
ment: remove the infested standing or downed
trees before the new crop of bark beetles
emerge and damage or kill additional trees.
The infested limbs and tops must be burned
or chipped, and the logs either used for timber or
firewood. Currently infested trees should be the
main target; these generally contain greenish
yellow or red-brown needles. However, it is a
bit tricky to know for sure if a tree still contains
beetles, so bark should be sampled at multiple
points to check. Bark must be entirely removed
and destroyed from infested logs that are
retained through the spring and summer; if
stuck, logs can be rolled in and out of a fire that
has burned down to kill the beetles. In some
cases, a high value tree may be a candidate for
insecticide treatment if not infested, coupled with
pruning if just a few limbs are brown.
If you are not sure of you have beetles, have
an expert come out to inspect your trees.
For more information and assistance, contact: Glen Ahrens, OSU Extension Forester,503-655-8631.
Todd Murray, WSU Skamania County, 509-427-3931.
Things to know aboutBark BeetlesBy David Braun, Braun Arboricultural Consulting, LLCfor Home and Garden
Tree ravaged by bark beetles
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This just might
Master food preservers
What if I told you that by the end of June you would be
fermenting your own sauerkraut, canning your own jams
and jellies, making your own fresh yogurt, pressure canning
the spring Chinook run of salmon into half-pint jars,
dehydrating your own herbs, and freezing extra snow
peas and strawberries for use this winter?
The Master Food Preserver (MFP) program is being offered in
Wasco County this spring and we will teach you how to do all of those
things. We are currently accepting applications, which can be found
on the Wasco County Extension website http://extension.oregonstate.edu/wasco/, through the due date of Wednesday, April 3. The class isbeing held on Mondays this year from 10 a.m. to 4 p.m., and will begin
Monday, April 29 and go through June 24. The cost of the course
is $100 and scholarships are available if the cost is prohibitive to your
participation. As always, volunteers are expected to contribute
volunteer time back to the community, in the amount of 48 hours over
the course of the next calendar year. If you have questions or would
like more information, please do not hesitate to contact me at
541-296-5494. I hope you will join the ranks of other MFP volunteers
that make this one of OSU Extension’s premiere volunteer opportunities.
The Master Food Preserver (MFP) Program has been around since
the 1980s. In its 30 year history, the program has trained many
hundreds of volunteers, who each year, contribute over 20,000 hours
of service around the state of Oregon.
By Lauren M. Kraemer, MPH
Extension Family and Community Health Faculty Oregon State
University/Wasco and Hood River County Extension
lifechange your
Last year, in partnership with Washington
and Clackamas County Extension programs,
I administered a series of surveys to our new
MFPs, through which we hoped to learn more
about motivations for joining the program
and how to make the volunteer commitment a
fulfilling and useful experience.
We were struck by the reasons that
individuals joined the MFP Program. The
range of responses included: to learn new
skills, to share their knowledge with others,
to learn about food, to support the local food
movement, to be challenged, and to support
their community.
As the home food preservation movement
enjoys a bit of a renaissance, recipes and
suggestions for how to put-up various types of
produce abound. With the growth of the internet,
foodie blogs, and easy-to-access recipes,
knowing which recipes are safe can be difficult.
The MFP program empowers volunteers with the
skills to sift through unsafe recipes online and
use tested, approved recipes that are both safe
and of good quality. Many of the volunteers have
told me that they are safer, cleaner, and healthier
in the kitchen because of the class.
MFPs develop and hone skills in fermenting,
pressure canning, pickling, dehydrating, freezing,
teaching, and boiling water bath canning. With
this knowledge they provide invaluable outreach
to our community through booths at farmer’s
markets and fairs, answer food safety and
preservation questions, and help teach classes.
They also use these skills to enhance their own
food safety and preservation techniques at home.
Several volunteers have preserved immense
quantities of foods this year, creating an edible
savings account of food in their pantries for the
first time.
The MFP program helps people enhance their
public speaking and presentation skills by helping
to teach classes and answer questions from the
public at booths. Last year the Master Food
Preservers in Hood River and Wasco County
reached over 700 people through 42 classes
and dozens of farmer’s market booths.
Many volunteers have said that they feel more
confident speaking in front of groups and
share their food preservation knowledge readily
with anyone willing to listen.
On the first day of the Master Food Preserver
Class last spring, I told my inaugural cohort of
students that “this program just might change
your life.” I knew it was a bold and largely
ambitious statement to deliver to the 13 students,
but I think it was accurate. Many of the volunteers
have said the course did change their lives, so
when you hear me say that on the first day of
class this spring—you’ll know why.
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Master food preservers
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by David Skakel, Solid Waste Specialist
5 Basic Waste Prevention Tips1. Choose Durables - They Pay Off!Have you noticed how many disposable products there are in themarketplace today? Examples: Disposable razors; cleaning products,such as wipes; Single-use cameras, Disposable flashlights and cellphones, etc... Reduce waste, conserve resources and save moneyby choosing durable products that are long lasting and safe forthe environment.
2. Pay Attention to PackagingPackaging makes up about 30 percent of municipal solid waste.This places a burden on our landfill, and wastes natural resources.Reduce the amount of packaging you "buy" to prevent waste andconserve resources by selecting products with less packaging.
3. Get the Most Out ofWhatYou BuyAll of the things that we buy today will eventually become waste.We can get more out of the things we purchase by choosing productswisely. When buying a new product, ask yourself: How reliable is theproduct? How long will I need it? How does the warranty compare withthat of similar products? What does it really cost (considering operationand maintenance)? Can the product be repaired or upgraded?
4. Rent or Borrow Instead of BuyingConsider renting or borrowing, instead of buying, items that you willuse only infrequently. Items that are commonly available for rent includetrailers, camping equipment, lawn care equipment, tables and chairs,ladders, power tools and tree-trimming equipment.
5. Be a Smart Shopper.Do your part when shopping—look for items that are recyclable,already made from recycled materials or have less wasteful packaging.Then continue the environmentally friendly cycle by reusing or recyclingthese items again.
EcoSmartCORNERORCoScERNER
tSmarORC RNER
www.tricountyrecycle.com541-506-2636
www541-506-2636
o.ccleyecyrtoun.tricw om
Oregon State University Extension Service
2013 a la Carte Food Preservation Classes
Registration for all courses occurs through HoodRiver County Community Education:www.hrcommunity.ed.orgFor more information on any of the above courses,please contact Lauren Kraemer, OSU ExtensionFamily and Community Health Faculty: 541-386-3343ext. 258 or Lauren.Kraemer@oregonstate.edu
LOCATION DETAILAll Hood River classes will take place at the
Hood River County Extension Office (unless otherwise
noted) which is located at: 2990 Experiment Station Drive,
Hood River, OR 97031
All classes in The Dalles will take place at the Zion
Lutheran Church (unless otherwise noted) which is located at: 101 W. 10th Street,
The Dalles, OR 97058
COURSE FEESEach course costs $10 (unless otherwise noted). We strive to make all of our courses
affordable and cover only the cost of our materials and food; however we know that
even that amount can be cost-prohibitive for some families. We don’t want any of our
programs to be unaffordable, therefore scholarships are available if needed and you
may contact Lauren Kraemer (see above) for more information.
State University Extension Service offers educational programs, activities, and materials
without discrimination based on age, color, disability, gender identity or expression, marital
status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon
State University Extension Service is an Equal Opportunity Employer.
Oregon State University Extension Service 2013 a la Carte Food Preservation Classes
DATE COURSE TOPIC TIME LOCATION DETAIL
4/10/2013 Cheese Making 6:00pm-9:00pm Hood River HRMS
4/11/2013 Cheese Making 1:00pm-4:00pm The Dalles Zion
5/21/2013 Preparing to Preserve 1:00pm-4:00pm The Dalles Zion
5/22/2013 Preparing to Preserve 6:00pm-9:00pm Hood River Extension
5/29/2013 Drying 6:00pm-9:00pm Hood River Extension
5/30/2013 Drying 1:00pm-4:00pm The Dalles Zion
6/12/2013 Oils, Vinegars & Extracts 6:00pm-9:00pm Hood River Extension
6/13/2013 Oils, Vinegars & Extracts 1:00pm-4:00pm The Dalles Zion
Registration for all courses occurs through Hood River County Community Education: www.hrcommunity.ed.org
For more information on any of the above courses, please contact Lauren Kraemer,
OSU Extension Family and Community Health Faculty: 541-386-3343 ext. 258 or Lauren.Kraemer@oregonstate.edu
LOCATION DETAIL All Hood River classes will take place at the Hood River County Extension Office
(unless otherwise noted) which is located at: 2990 Experiment Station Drive, Hood River, OR 97031
All classes in The Dalles will take place at the Zion Lutheran Church
(unless otherwise noted) which is located at: 101 W. 10th Street, The Dalles, OR 97058
COURSE FEES Each course costs $10 (unless otherwise noted). We strive to make all of our courses affordable and cover only the cost of our materials and food; however we know that
even that amount can be cost-programs to be unaffordable, therefore scholarships are available if needed and you
may contact Lauren Kraemer (see above) for more information.
Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, marital status, national origin, race, religion, sex, sexual
Oregon State University Extension Service 2013 a la Carte Food Preservation Classes
Registration for all courses occurs through Hood River County Community Education: www.hrcommunity.ed.org
For more information on any of the above courses, please contact Lauren Kraemer,
OSU Extension Family and Community Health Faculty: 541-386-3343 ext. 258 or Lauren.Kraemer@oregonstate.edu
LOCATION DETAIL All Hood River classes will take place at the Hood River County Extension Office
(unless otherwise noted) which is located at: 2990 Experiment Station Drive, Hood River, OR 97031
All classes in The Dalles will take place at the Zion Lutheran Church
(unless otherwise noted) which is located at: 101 W. 10th Street, The Dalles, OR 97058
COURSE FEES Each course costs $10 (unless otherwise noted). We strive to make all of our courses affordable and cover only the cost of our materials and food; however we know that
even that amount can be cost-programs to be unaffordable, therefore scholarships are available if needed and you
may contact Lauren Kraemer (see above) for more information.
Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, marital status, national origin, race, religion, sex, sexual
Oregon State University Extension Service 2013 a la Carte Food Preservation Classes
Registration for all courses occurs through Hood River County Community Education: www.hrcommunity.ed.org
For more information on any of the above courses, please contact Lauren Kraemer,
OSU Extension Family and Community Health Faculty: 541-386-3343 ext. 258 or Lauren.Kraemer@oregonstate.edu
LOCATION DETAIL All Hood River classes will take place at the Hood River County Extension Office
(unless otherwise noted) which is located at: 2990 Experiment Station Drive, Hood River, OR 97031
All classes in The Dalles will take place at the Zion Lutheran Church
(unless otherwise noted) which is located at: 101 W. 10th Street, The Dalles, OR 97058
COURSE FEES Each course costs $10 (unless otherwise noted). We strive to make all of our courses affordable and cover only the cost of our materials and food; however we know that
even that amount can be cost-programs to be unaffordable, therefore scholarships are available if needed and you
may contact Lauren Kraemer (see above) for more information.
Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, marital status, national origin, race, religion, sex, sexual
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$$225555,,000000 00..2266 aaccrreess ,, 33 bbeeddss,, 22..55bbaatthhss,, 11888844 ssqqfftt,, bboonnuuss rroooommaabboovvee 22 ccaarr ggaarraaggee..RRMMLLSS 1111115522665511
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CCaarrooll AAnnnnaallaaOORR && WWAA BBrrookkeerr
554411--449900--55009999ccaarrooll@@ddoonnnnuunnaammaakkeerr..ccoommRReeaallEEssttaatteeiinntthheeGGoorrggee..ccoomm
Spectacular View - Hood River
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NEW LISTING NEW LISTING
22449955 CCaassccaaddee ~~ HHoooodd RRiivveerr,, OORR
Klickitat River Frontage - Lyle Large Lot - Hood River
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Mt. Adams View - High Prarie
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Private Neighborhood - Hood River
$$557799,,000000 LLaarrggee ppaarrcceell ooff 55 aaccrreess,, llaarrggeehhoommee iiss 44119922 ssqqfftt,, 44 bbeeddss,, 44 bbaatthhss.. EEaassyyaacccceessss ttoo ttoowwnn -- jjuusstt 33..55 mmiilleessoonn DDeeee HHwwyy RRMMLLSS 1133668899885577
Quality Custom Home - Dee Hwy
Close to town - Hood River
$$224488,,000000 IImmmmaaccuullaattee ttrriippllee wwiiddeehhoommee oonn ..8888 AAccrree.. LLaarrggee sshhoopp//ggaarraaggee,, 33 bbeeddss,, 22 bbaatthhss,, 11998822 ssqqfftt..RRMMLLSS 1122114400663344
Mt. Hood View - Parkdale
$$445500,,000000 2200 aaccrreess wwiitthh 1100 aaccrreess iinnppeeaarr pprroodduuccttiioonn.. NNiiccee vvaalllleeyy && MMtt..HHoooodd vviieeww.. RRMMLLSS 1122330088777799
Beautiful View - Eastside
$$440000,,000000 11..2222 aaccrreess ddiivviiddaabbllee,, 33bbeeddss,, 22..55 bbaatthhss,, 11773300 ssqqfftt,, 22++ ccaarrggaarraaggee//ssttoorraaggee.. RRMMLLSS 1122005566339944
Mt. Adams View - Hood River
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Mt. Adams View - Hood River
$$115500,,000000 33 aaccrree ppaarrcceell wwiitthhmmoouunnttaaiinn vviieeww..PPrriivvaattee eenndd ooff tthhee rrooaadd sseettttiinngg..RRMMLLSS 1133227788661122
Mt. Adams View - Odell
$$339999,,000000 CCeeddaarr,, ccuussttoomm ttiimmbbeerrffrraammee cchhaalleett.. 33 bbeeddss,, 22 bbaatthhss,,22114455ssqqfftt,, 55..0033 aaccrreess.. BBoorrddeerrssTTrroouutt CCrreeeekk!!RRMMLLSS 1122558822993355
Mt. Hood View - Parkdale
$$229900,,000000 11bbrr,, 11bbaa,, 779977ssqqfftt.. CCoonn--tteemmppoorraarryy ccoonnddoo iinn tthhee hheeaarrtt ooffHHRR.. PPrriivvaattee,, sseeccuurree,, eelleevvaattoorraacccceessss.. RRMMLLSS 1122556666559944
Downtown Condo - Hood River
$$227799,,000000 NNeewweerr eessttaabblliisshheedd22++aaccrree ppaarrcceell.. AAllll uuttiilliittiieess ttoo ppaarrcceellttoo ssttaarrtt bbuuiillddiinngg yyoouurr ddrreeaamm hhoommeeRRMMLLSS 1122220000669922
Dbl Mtn Views • Hood River
SOLD SOLD
SALE PENDING SALE PENDING
NEW LISTING NEW LISTING
SALE PENDING
NEW LISTING
NEW PRICE