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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

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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.


That urge to improveBy Kathy UrsprungThe Dalles Chronicle

Cabinet hardware aisle at Sawyers True Value. Kathy Ursprung Photo


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.


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.


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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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


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.


Master food preservers

- -

- -


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 [email protected]

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 [email protected]

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


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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Spectacular View - Hood River

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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

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Quality Custom Home - Dee Hwy

Close to town - Hood River

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Mt. Hood View - Parkdale

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Beautiful View - Eastside

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Mt. Adams View - Hood River

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Mt. Adams View - Hood River

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Mt. Adams View - Odell

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Mt. Hood View - Parkdale

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Downtown Condo - Hood River

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Dbl Mtn Views • Hood River

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