Klamath Life: Inside Out

Klamath Life:

wHerald and News ❘ February/March 2012 ❘ www.heraldandnews.com

◗ Take a winter swim outdoors

◗ Become a curling pro

◗ Visit Danny Miles Court

◗ Take a look at life in the country

◗ Taste some home cooking

◗ Old and new, favorite games

◗ Strength in community diversity

◗ A change of season at Crater Lake

Enjoying Basin life indoors and out in the openInside Out

Klamath Life — Inside Out ❘ February/March 2012

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Klamath Life — Inside Out February/March 2012 ❘

Klamath Life ❘ February/March 2012

InsideOutEnjoying Basin life indoors — and out in the open

Inside:■ On the court with Danny Miles at Oregon TechPage 5■ Take a wintertime swim outdoors at Ella RedkeyPage 9■ Heritage in the Basin: Discovering who we arePage 13■ Cozy food: Comforting meals to create at homePage 19■ For a cold Boy Scout, any warm food will doPage 27■ Strategy, board or card games — get ready to playPage 28■ Savoring a way of life — depending on the landPage 30■ Crater Lake — appreciating the views inside and outPage 34■ Stones in the house — become a curling proPage 37■ Capturing the birding world inside a lensPage 41

On the cover: This evening photo at Lake of the Woods was taken by Larry Turner. Turner is a national and international photogra-pher and writer. He was born and raised in Malin and has explored the front and back roads of the Basin throughout his life. Turner’s work has appeared in numerous maga-zines and books, including

Browntrout and Avalanche Publishers’ calendar and

book lines, American Heritage, National Geographic Traveler, Travel and Leisure, Sunset, Vermont Liv-ing, Nevada Magazine, in-flight magazines, Range Magazine (his work has been fea-

tured on 20 Range Magazine covers), Gourmet and Atlantic Monthly.

He also is the co-author of the book “Mount Shasta Reflections.” Turner is an active skier, gardener, fly fisherman and adventurer. He also is the subject of the Oregon Public Broadcasting (a PBS affiliate) documentary “Shooting the West.” Turner’s work can be viewed and purchased at www.larryturnerphotography.com. and www.highonadven-ture.com.

What’s your story? Do you have a story idea that fits a theme for an upcoming edition of Klamath Life? Let us know what your idea is. Send information to Her-ald and News Lifestyles editor Holly Owens at [email protected]. Please put “Klam-ath Life Story Idea” in the subject line.

On the calendar: Does your group or organization have a special com-munity event coming up? Let us know and we’ll put it in the community calendar in the April/May edition of Klam-ath Life. Send event information to [email protected], or call 541-885-4412. For Klamath Basin community calendar events through March, see page 45.

Send us Your Best Shot: Share your views of the Klamath Basin by posting your favorite scenic photo on our Diversions Facebook page at www.Facebook.com/HandNDiversions by Friday, March 16. One reader will receive $20 for their photo, which will be printed with a selection of other reader photos in the April/May edition of Klamath Life.

Klamath Life:

Herald and News ❘ February/March 2012 ❘ www.heraldandnews.com

◗ Take a winter swim outdoors

◗ Become a curling pro

◗ Visit Danny Miles Court

◗ Take a look at life in the country

◗ Taste some home cooking

◗ Old and new, favorite games

◗ Strength in community diversity

◗ A change of season at Crater Lake

Enjoying Basin life indoors and out in the openInside Out

April/MaySpring Ahead

June/JulyTurf ‘n’ Surf

August/SeptemberGet Away From It All

September/OctoberChange of Pace

November/DecemberClose to Home

TurnerA look at what’s ahead for

Klamath Life 2012

H&N file photo

It was 1974, just three years into his tenure as Oregon Institute of Technol-ogy’s head men’s basketball coach, and Danny Miles was celebrating a conference-clinch-ing win at home.

OIT beat George Fox University by one point, winning a ticket to the national tournament in Kan-sas City. That GFU game was the first time Miles and OIT had made it to a champi-onship game. “We started three sophomores and a freshman, and we won the game to go to Kansas City,” he said. “That was a sweet one.” Danny Miles Court at OIT has since become a hall of record for one of the winningest teams in college sports, and a staple in community events. Student body vice president and self-described sports fan Nick Odeh said he believes Danny Miles Court is one of the most recognizable names in the Klam-ath Basin. “You have OSU and U of O fans,” he said. “But everyone’s an OIT fan.”


See COURT, page 6

Danny Miles Court: On the inside, with the ball

Danny Miles looks on at practice at Oregon Institute of Technology in January.H&N photo by Alex Powers

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COURT, from page 5

Respect Odeh graduated from Klamath Union High School, and spent much of his high school career watching local teams. But with enrollment at OIT, Odeh said, he found a new level of respect for the game, and Danny Miles. “It’s not like he was a coach for 40 years and aver-age,” Odeh said. “But we’ve had so much success.” OIT basketball moves at a fast pace and easily draws support from crowds. “Sports fans say it’s the best show in town,” Odeh said. Odeh, a senior at OIT, was dressed head-to-toe in pink on Jan. 21 for the team’s annual Pink Out game. He stood shoulder-to-shoulder with other students at the Hustlin’ Owls baseline, as the crowd chanted “OIT.” Odeh in an interview

before the game recalled the first Pink Out game — an end-of-season game with rival Southern Oregon Uni-versity for the Cascade Col-legiate Conference title and Danny Mile’s 900th win. “That was standing room only,” he said. Games regularly draw large crowds. In special

events like the Pink Out or rivalry matches, crowds swell to well over 2,400. OIT athletic director Mike Schell said Danny Miles Court is the main source of entertainment during the winter for local audiences after the Ross Ragland The-ater.

It’s hard to find defini-tive records on Danny Miles Court. Oregon Institute of Tech-nology athletic director Mike Schell said indicators point to a 1963 construction date. The court held its first games in 1964. In 1995, OIT renamed the court after Danny Miles when the head men’s basketball coach won his 500th game. The floor was replaced in 1979, and again in December 2011. Miles believes the new floor plays better; the old floor had dead spots that killed ball bounces and play-ers’ jumping. Most importantly, he said, it’ll be a recruiting tool. “Kids are going to be excited about having a qual-ity facility,” Miles said. “We think we have one of the bet-ter venues now in the small colleges.”

H&N photo by Alex Powers

Oregon Institute of Technology senior Nick Odeh cheers for the Hustlin' Owls during the annual Pink Out game on Jan. 22 at Danny Miles Court.

See COURT, page 7

On the court

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COURT, from page 6

“And it’s good entertain-ment,” he said. “The teams have done well.” Schell said the school owes its following to the court’s namesake coach. “Part of it is that people like a winner,” he said, “and Danny’s been a winner.”

Longest winning streak Miles is known for his natural ability on the court, Schell said. Before a Dec. 29, 85-75, loss to Warner Pacific, OIT had maintained the longest home-win streak in men’s college basketball with 65 victories. “How many people can say in three and a half years, they’ve never seen their team lose at home?” Schell said. Ed and Karen Bickett certainly can say that. The

long-time fans have attended most home games since 1972, Ed said. The local retiree spends much of his summers playing golf, he said. But during the winter, he looks forward to basketball. The atmosphere, he said, is like no other event in town. Miles said a contingency of 100 to 175 fans usually trav-els to Branson, Mo., for the national tournament. Fans also contribute in other ways, like donating score clocks and video moni-tors to the gym. It’s one more sign of support from the com-munity, Miles said. “Almost everything’s been donated,” he said. In return, Miles will keep giving the crowds the wins they want. “We play hard,” he said. ◗

About Danny Miles Danny Miles began as an assistant football, baseball and basketball coach at Oregon Insti-tute of Technology in 1970. He took over the next year as the head men’s basketball and baseball coach. In that time, he’s led OIT to a .733 winning percentage (962-381 as of Feb. 11) with a current 14-2 record in conference play. The team averages 81 to 67 points per game, Miles said. Until Dec. 29, OIT held the longest winning streak at home of any college basketball team. In mid-February, OIT held the No. 1 position in the nation in

NAIA Division II for the first time since 2009. OIT athletic director Mike Schell said Miles has natural coaching ability, and is able to assess games and make game-winning adjustments on the court. “They can break the film down and make all the prepara-tions, but the second a coach changes their game plan, they’re sunk,” Schell said. “That’s where Danny Miles comes in.” Miles credits his success to recruiting. “Just recruit good kids,” he said. “Surround yourself with solid assistant coaches.”

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Out of the weather — into the pool

By SARA HOTTMANH&N Staff Reporter

Five years ago, Theresa Ross’ swimming abilities were limited.

“I knew how to pass the swim test to go down the slide at the water park kind of thing, but that’s it,” said Ross, physical education teacher at Shasta Elementary School.

An invitation to participate in a tri-athlon changed all that: she trained for nine months — starting with laps only in the parts of the pool where she could touch the bottom — and fin-ished the triathlon with a competitive time.

Since then, learning to swim has opened Ross to a whole new world of competitive fun — triathlons, adven-ture races, even rafting.

“I was a little bit afraid (of water),” she admitted. “I never would have just jumped in the water from a raft — not without a life jacket.

“The pool has been a godsend; I don’t know what I’d do without it. It really improved my fitness level.” Nowadays, Ross is an avid swim-mer, showing up at the Ella Redkey Pool, Klamath Falls’ municipal pool, at 5:30 a.m. three times a week to swim 90-minute workouts with the Masters Swim Team.

See POOL, page 10

Theresa Ross swims laps at the Ella Redkey pool on a gray morning. Despite the spitting snow, the pool was around 80 degrees, mak-ing for an ideal outdoor workout, Ross said.H&N photo by Sara Hottman

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Benefits of swimming ◗ Swimming laps, a multi-muscle exercise, at a moderate pace for one hour burns around 420 calories for a 160-pound per-son, 530 calories for a 200-pound person, and 630 calories for a 240-pound person, according to the Mayo Clinic, a leading health researcher. That’s comparable to moving — fast walk or slow jog — at about 4 mph for an hour. ◗ Swimming is an especially good exercise for those who are overweight and want to begin exercise, the Mayo Clinic reports, since it doesn’t put addi-tional pressure on joints already strained by excess weight. Lessons and classes also bring the social aspect of exer-cise that helps people commit more easily, said Valerie Franklin, Ella Redkey Pool manager. “For a lot of people, that’s the most important aspect.” The Ella Redkey Pool offers a variety of aqua exercise classes, as well as group, private and semi-private swim lessons and open youth and adult swim times, and hosts family swim

nights. Call 541-273-1477 for prices. ◗ For people who already are active, learning to swim, or build-ing ability, can open up a host of physical excursions: triathlons, adventure races, kayaking and rafting, water polo, snorkeling, and more. ◗ The Centers for Disease Control and Prevention recom-mends swimming and water-based exercises for older adults, whose bones, muscles and joints are more prone to injury by higher-impact exercise. Recent studies also show water pressure on the body increases blood flow, helping people with blood circulation issues and heart problems, com-mon in older adults, Franklin said. ◗ People with chronic illness or pain, especially arthritis, ben-efit greatly from swimming and water-based exercise, according to the Centers for Disease Con-trol and Prevention. Research shows exercise in the water can actually improve joint function and decrease pain without wors-ening the condition.

POOL, from page 9

“Everybody comes with their hair sticking up,” she said. “It’s a fun group of people — doctors, teachers, every profes-sion.” The group — about 15 regulars at the Monday, Wednesday, Friday class-es and 10 at the Tuesday, Thursday classes — of adults is dedicated to pool manager Valerie Frank-lin’s workouts. Franklin was a colle-giate-level swimmer who has been coaching at the competitive level for 26 years. Her diverse catalogue of routines, using differ-ent speeds, strokes and breaths in every combi-nation, keeps swimmers engaged for a great work-out, snow or shine, swim-mers say.

See POOL, page 11


Consider this if you’re afraid to start swimming: ■ It’s not so cold. Swim-ming is a favorite pastime in the summer, but Klamath Basin winters usually are cold, snowy, and drag on well into spring. Unlike running, swimming is a great way to exercise out-doors and still stay warm, avid swimmers at the Ella Redkey Pool said one gray morning when the sky was spitting snow. The pool is always between 80 and 83 degrees; save the tip-toe from locker room to pool, swimmers stay warm during their outdoor workout. “You have to be mentally prepared,” said Valerie Frank-lin, pool manager. “Maybe bring a robe or a jacket for the walk to the pool.” ■ I’m NOT wearing a swim-suit. Skin-tight latex or bot-toms-only make most people over 20 years old cringe. “I have had an enormous

amount of dialogue with patrons as they are re-enter-ing the phase of their life when they want or need to exer-cise,” Franklin said. “I tell them two things: everyone is intimi-dated by wearing a swimsuit. … And second, to get to your goal you have to move beyond that and do it anyway. “The second one is kind of a cold, hard fact.” After a few times at the pool, seeing every body type in every style of suit, swim-mers do in fact get over their fear of the suit, said Theresa Ross, a swim devotee who conquered her apprehension. “Before I started lessons, it was, ‘I don’t swim, I don’t do water, I don’t want to get in a swimsuit’ — that’s the first thing people think when they go,” Ross said. But after swimming along-side people from 20-some-thing to 70-something span-ning every shape and size, she’s over it. “It’s a safe environment to

learn in,” she said. Franklin encourages peo-ple, especially women, who don’t like the idea of a swim-suit to check out conservative options that offer more cover-age. ■ I sink. After five years of dedicated swimming, Ross still quips about her sinkability. An individual’s muscle, bone and fat density deter-mine how well they’ll float, Franklin said. That means some people will sink. “Learning to swim is learn-ing to take the body you have and balance it in the water to move as smoothly and effi-ciently as possible,” she said. For Ross, the key was learning the technique — strokes and breathing patterns — to move confidently. She started at square one. “I came along faster than I would have expected,” she said. “I’m not a very fast swim-mer, but I can go. “Now, I feel stronger and safer in the water.” ◗

POOL, from page 10

“I hate to exercise indoors, and the pool is always available,” Ross said. “Even if it’s snowing, it’s only 10 steps (from the locker room) to the pool, and the water’s always 80 degrees.” Ross used to clock miles running, but now her staple is swimming. “I discovered I like it because it’s a hard workout that doesn’t hurt my body,” she said. And, like running, she can let her mind wander while she moves. “I’m terrible with keeping track of laps because I lose myself,” Ross said. “I’m sure (Franklin) would like me to focus more on my strokes.” And, she noted, as far as the possibly No. 1 reason people fear the pool — donning a swimsuit — “You get over it. “That fear goes away really fast. There are a lot of people there in all shapes and sizes. You’re not there to be on parade. It’s a safe environment.” ◗

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Discovering your heritage Many of the ethnic groups in the Klamath Basin have formal lodges. Here is their con-tact information:

Cinco de Mayo: For more infor-mation about the Klamath Falls Cinco de Mayo cel-ebration, contact Bob Pickel or Dora Hoffmeister at the Lutheran Com-munity Services Hispanic Advisory Board office at 541-883-3524.

Czech Lodge: ZCBJ Lodge 222. For informa-tion, contact lodge secretary Karen Rasmussen at 541-723-2691.

Klamath Tribal office: Located at 3949 S. Sixth St. Call 541-882-1487. Learn more about the Klamath Tribes at www.klamath tribes.org.

Sons of Italy: Camelia-Colom-bo Lodge. Contact the Grand Lodge of California at sons [email protected] for information.

Sons of Norway: Odd Fellows Lodge No. 137, 2208 Gary St., Klamath Falls. Meetings at 2 p.m. every second Sat-urday of the month.

Discovering who we are

One of the Klamath Basin’s civic strengths

is the diversity of people who live here.

With large Czech, His-panic and American Indian populations, residents are treated to annual celebra-tions, including the Jater-nice Festival in Malin, a Cinco de Mayo celebration in Klamath Falls and the

Klamath Tribes’ Restora-tion Celebration in Chilo-quin. In addition to these ethnic groups, there are Sons of Italy and Sons of Norway lodges with many proud members working to keep traditions from the homeland vibrant, passing them along to the younger generations. These groups share their rich culture and heritage with the whole community.

By SHELBY KING: H&N Staff Reporter

Community benefits from diverse heritage

In 1909, about 100 Czecho-slovakian people made their way to Oregon from the Mid-west, settling in the Klamath Basin and founding the town of Malin. For a few years before the families arrived, a group of men traveled the country, scouting various locations and searching for the perfect spot to settle. The plan was to claim the land, then return home to retrieve their wives and children. The immigrants were coming from Czechoslovakia, where the government was the only entity allowed to own land. The Czech immigrants were searching for inexpensive land, suitable for farming. “They looked around down by Dorris and Macdoel, too, but the land was too sandy and rough,” said Mary Victorine, who married the son of one of the original settlers of Malin. “They got the land and went back to get their families.” Victorine said the group

shared one railroad car, bringing preserved meats and bread to sustain them during the three-week journey west to their new home. Since first settling in the area, the Czech population in Malin has remained strong. Although some of the younger generation has moved on, many remain, and they work hard at keeping traditions alive. Traditions are celebrated annually at the February Jater-nice Festival. During the one-day event, the ZCBJ Lodge serves up Czech foods, such as jaternice sausage, strudel and sauerkraut. They also dance the traditional beseda, another aspect central to the Czech heritage. David Victorine, Mary’s son and president of the ZCBJ Lodge 222, the only remaining Czech lodge in Oregon, said his mom started teaching her children the traditional dances when they were very small.

Czechs: Searching for the perfect spot to settleLaurel Robinson, daughter of Edison Chi-loquin, displays a photo and story about the house she grew up in.

JoAnn Siebecke, left, and Laila Griffith wear traditional Norwegian sweaters at a table laden with Norwegian foods such as lefse and gjetost.

Dora Hoffmeister keeps cultural regalia in her office at the Klamath County Health Department.

H&N photos by Shelby King

Mary Victorine wraps up kolaches, a tra-ditional Czech pastry, at the Community Hall in Malin with Karen Rasmussen.

See HERITAGE, page 14

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HERITAGE, from page 13

“Our lodge is 100 years old,” said David. “We work hard at keeping the traditional knowl-edge alive.” Mary is proud of her son and her adopted heritage, “The theme of our lodge is ‘truth, love and loyalty,’ ” she said. “We are very strong and we work to help out our fellow members when we can.”

Italian: War puts temporary end to lodge meetings Richard Pastega is a sec-ond-generation U.S. citizen. His grandparents on both sides came here from Italy. “I am very proud of my parents and grandparents,” Pastega said. “They came here poor to look for opportunity and really bought into the ideals of the United States: liberty and justice for all.” Pastega has lived in Klamath Falls for most of his life. As a child in the 1940s, he remem-

bers gathering scrap metal and buying bonds to support the U.S. involvement in World War II. But it was a confusing time for Italian-Americans, he said. The U.S. was at war with Italy, and Pastega remembers his family not wanting to draw attention to their Italian roots because of the national attitude toward “the enemy.”

H&N photo by Shelby King

Richard Pastega recalls life during World War II as a confusing time for Italian-Americans in Klamath Falls.

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“A lot of people were ashamed of their heritage,” he said. “Everyone handled it dif-ferently, but most Italians just tried to blend in.” The desire to join America’s melting pot was so strong that the Sons of Italy lodge, of which Pastega is a member, suspend-ed meetings during the war. “The men’s lodge was founded in 1924, the women’s in 1937,” Pastega said. “But they closed them once America went to war and restarted them shortly after Italy dropped out of WWII.” Pastega said the result of the attitudes toward Italians at that time was that a lot of older people didn’t want to pass the traditions and the language on to their children, and many of the younger generation, includ-ing Pastega, didn’t learn the language. “Today, Sons of Italy has two pasta dinners each year, and we celebrate Columbus Day,” he

said. “We’ve made an effort to try and bring young people into the lodge.”

Klamath Tribes: Keeping a bond with the land Laurel Robinson is proud to be Edison Chiloquin’s daughter. She said although she grew up poor, she wouldn’t trade her childhood for anything. On April 18, 1976, Chiloquin lit a sacred fire at the site of his grandfather’s village on the banks of the Sprague River in protest of the U.S. government’s attempt to pay tribal members for their lands. He refused to leave, refused to take the money and kept the fire burning for five-and-a-half years. The protest drew support and media atten-tion from afar and eventually led to President Jimmy Carter signing the Chiloquin Act, which gave Chiloquin and his descen-dants ownership of a 580-acre parcel known as Pla-ik-ni Vil-lage.

Laurel Robinson and her grand-daughter wear traditional Ameri-can Indian dress at a powwow in November.

Submitted photoSee HERITAGE, page 17

‘It’s not a joke that the land is our mother. You can feel the ancient ones, especially at the village sites.’— Laurel Robinson

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“He proved that you don’t just have to take what the gov-ernment gives,” Robinson said. “What he did was amazing. He’s our biggest hero and we’re so proud of him.” American Indians have a deep bond with the land. Cer-emonies and traditions usually link directly to it, and keeping possession of the ancestral village site was worth the years-long fight. “It’s not a joke that the land is our mother,” Robinson said. “You can feel the ancient ones, especially at the village sites.” Robinson said that dur-ing her childhood, her mother brought her up learning the tra-ditional American Indian ways. She said they ate a lot of deer meat, fish, rabbit and native plants, such as seeds from the water lily, wocus. “We learned what you could hunt and what you could gather to eat,” Robinson said. “We were taught all the dances and I passed them on to my children.”

Robinson said she’s proud of her heritage and thankful for the lessons her parents taught her. She said being back home on her ancestral lands is “better than church.” “Every place means some-thing. Medicine Rock: It’s not just a piece of ground, not just a rock,” Robinson said. “We know that when we’re hurting we can always go back to the land.”

Hispanic: Teaching the next generation about tradition When Dora Hoffmeister arrived in Klamath Falls in 1974, she didn’t know any English. She was 20 and had just mar-ried her husband, an Ameri-can, and moved to the United States. She now has two grown daughters and two grandchil-dren. Hoffmeister has worked hard to teach her daughters to be proud of their heritage. “I’ve taught them traditions, shown them how I used to do things in Mexico,” Hoffmeister said. “We make tamales, tor-

tillas, and I take them back to Mexico once a year to visit. Her grandchildren love their visits to Mexico, also, and Hoff-meister is passing her knowl-edge on to them, as well. They each have their own tortilla maker and love getting out the masa to cook with her. Hoffmeister is very active in the Hispanic community around Klamath Falls. She heads up the organization of the annual Cinco de Mayo cel-ebration.

“It’s important that we have the Cinco de Mayo celebration to show the community about our culture,” Hoffmeister said. “It lets people see that we can have fun without serving alco-hol.” Hoffmeister said although the diversity in the Klamath Basin has grown since she arrived in the ’70s, there are still many misconceptions about people of Hispanic descent.


Submitted photo

Girls dance at the annual Cinco de Mayo celebration in Klamath Falls.

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“It’s important for me to help show people that we are good people,” Hoffmeister said. “It also shows people that they can come and feel good about who they are (as Hispanic people).” She said while it’s important for people to adapt to the Amer-ican culture, she also thinks it’s important for Hispanic people to be proud of their roots.

Norwegians: Adopting a new culture, a new land There was a Sons of Norway lodge in Southern California when Laila Griffith arrived in America for the first time in 1964. “I was absolutely amazed,” Griffith said. “I thought, ‘Why are they doing all this stuff?’ I was amazed at how culturally minded they all were.” As a newcomer to the United States, Griffith was more inter-ested in her adopted culture than she was in the one she’d left. “Now, since I don’t have all

the traditions that I grew up with, I enjoy going to the lodge here because it reminds me of home,” Griffith said. Griffith moved to the Klam-ath Falls area with her husband in the 1970s. She said the east-ern side of Norway, where she grew up, is much like the Basin. “It’s a flatter area with rolling hills. They grow potatoes and corn,” she said. “The west coast of Norway is fjords and fjords

and fjords. They’re very, very beautiful.” Much like the landscape, the traditions, language and often the foods vary from one area to the other in Norway. For example, although lefse — a crepe-like pancake made from potatoes and flour — is popular throughout the country, the top-pings are different dependent upon your location. “In western Norway, people put butter, sugar and cinna-mon on them,” Griffin said. “In eastern Norway, we use goat cheese.” The cheese she is referring to is known as gjetost, and it is a sweet-ish brown cheese made from goats’ milk. Although Griffith has been in America for more than 40 years, she still cherishes her home country and enjoys her time at the Sons of Norway lodge. “When you’re young, the tra-ditions aren’t as important,” she said. “You don’t think of these things until they’re gone.” ◗

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Hot on the plate: Inside the kitchen

Dry ingredients: 1 1/2 cups flour 1 Tbsp. baking powder for waffles or 1 1/2 Tbsp. baking powder for pancakes 1 1/2 Tbsp. sugar 5 Tbsp. dry buttermilkLiquid ingredients: 1 1/2 cups water

3 egg whites or 1 egg plus 1 egg white 3-plus Tbsp. vegetable oil Mix dry ingredients and liquid ingredients separately, then combine. Pour batter on a griddle that sizzles when you put a drop of water on it; when bubbles appear, turn the

pancakes over and brown on the other side.

Homemade syrup: 1 cup water 1/3 cup brown sugar 1 2/3 cup white sugar 1/2 tsp. maple-flavored extract

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By LEE BEACHH&N Staff Reporter

Cozy food

Comforting meals to create at home

By LEE BEACHH&N Staff Reporter

Getting busy in the kitchen seems to heat

up as the weather outside gets blustery — fixing a leisurely breakfast of fluffy hotcakes on a Sunday morning or creating those warm, rib-sticking main dishes to share around the dinner table.

Breaking bread together, as families or with friends, provides moments to catch up and share the events of the day. It’s a time of sat-isfaction, of passing along favorite recipes that often find their way down the gen-erations, because food and family are intimately inter-twined.

◗ Jackie Reed Growing up in a family of six children, Jackie Reed realized when she began cooking for her own: “I didn’t appreciate how my mom kept up with it.”

■ Warming up:Buttermilk Pancakes (or waffles) served with homemade syrup

See COZY FOOD, page 21


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Both her parents enjoyed cooking, and from them, she said, “I learned the quality of good food and fresh ingre-dients. My preferred way of cooking is not fussy, just good food, simple.” (See her recipe for pork roast.) Reed does a lot of can-ning, especially jams — elderberry and chokecherry, whatever is seasonal, some-times gathered when she is hiking. She also can’t find what her family likes in pickles in the store, “so it’s a necessity (to can my own).” Holidays, when she and her siblings gather to share traditional meals, they remember her mother, and they always include their mother’s recipe for molded cranberry salad. “She chopped everything by hand into teeny, tiny pieces — walnuts, celery, cranberries — and now we

have food processors and we cook less,” Reed joked. Reed’s brother, who died 10 years ago, was a profes-sional baker who made wonderful chocolate tortes, sometimes freezing them for later use. While the fam-ily ate together in the days following his funeral, one of those tortes was thawed and enjoyed, and Reed made note of how often recipes help “remember the person who made them.” She admits to not being a particularly demonstrative or emotional person, so one of her greatest satisfactions of cooking for family and friends is, “In a way, I feel like I’m sharing myself with others.”

◗ Kathie Inman Kathie Inman describes her style of cooking as home-style, hearty and healthy, developed over years of rearing five children, now

an extended family with 12 grandchildren and several great-grandchildren. Though she only made desserts as a teenager, as a young mom married to Jack, a Forest Service employee, she learned with her Betty Crocker cookbook in hand. With a toddler in tow, they staffed a Forest Service

lookout one summer, and, “I learned to cook without a refrigerator and electric stove,” she said. “The next summer, they hired college kids and I cooked for about 20 at the lookout — that’s when I really learned to cook.”


Pork Loin with Rosemary and Wine

3 cloves garlic, minced 1 Tbsp. dried rosemary Salt and pepper to taste 2 pounds boneless pork loin roast 1/4 cup olive oil 1/2 cup white wine or sweet vermouth

Preheat oven to 350 degrees. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several

places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Sear pork loin in hot cast iron skillet to lightly brown, then transfer skillet into oven, turn-ing and basting with pan liquids. Cook until the pork is no longer pink in the center, about two hours. A meat thermometer inserted into the center should read 160 degrees. Remove the roast to a platter. Deglaze the skillet by heating the wine or vermouth in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

— Recipe courtesy of Jackie Reed

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Now, when the family gathers, she enjoys seeing them all pitch in cooking in the kitchen, skills they learned while still at home. “The kids love to cook — it’s a hobby — some of the

guys love it more than the women, and I let them take charge and I play with the great-grandchildren.” She acknowledges in this modern age, her extended family’s schedules are dif-ferent from when the fam-ily used to eat breakfast

1 pound beef boneless round steak

1 pound small red potatoes, cut into 1/4-inch slices (4 cups)

2 medium stalks celery, chopped (1 cup)

2 medium carrots, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 2 cloves garlic, finely chopped 1 Tbsp. beef bouillon granules 1/2 tsp. pepper 32 oz. beef broth 1 6 oz. jar of sliced mushrooms, undrained

1/2 cup water 1/2 cup all-purpose flour Cut beef into 1-inch-by-1/4-inch pieces. Mix beef and remain-ing ingredients, except water and flour, in 5-quart slow cooker. Cover and cook on low heat setting for 8 to 9 hours. Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to high. Cover and cook about 30 minutes or until slightly thickened. Make nine 1-1/2 cup servings.

— From Kathie Inman, courtesy of Betty Crocker.com

and dinner together, and there is more reliance on prepared foods. “I love to put recipes together,” she said. “Today, when people buy more pre-packaged and frozen things, they’re missing something enjoyable — cooking from scratch.” Inman now sees herself doing the things her moth-er used to do. “My mom used to pound it into me about eating bal-

anced meals, and not tak-ing the lid off a pot of cook-ing vegetables because ‘all the minerals would escape,’ ” she said. When the family sits down to share a meal they have prepared and she looks around the table at each member, she said she thinks about how blessed she is and how proud she is of them.


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◗ Marian Jensen

Early cooking experi-ences began at home with simple recipes, but for Marian Jensen, her cook-ing became more adven-turous and complicated as the years passed.

Living in different plac-es — California, Oregon and Alaska — and meet-ing different people travel-ing exposed her to many styles of cooking. From an aunt, she learned the lasa-gna recipe printed on page 26 while she lived with her in San Francisco. “My aunt had an Ital-ian boyfriend who made wonderful sauces, and I learned from him how to make them,” she said. “Mainly, though, I learned

from my mother-in-law. She was a wonderful cook.” In addition to that Ital-ian influence, she also learned Mexican cooking while visiting Mexico. European cuisine she cooks is influenced by her Danish background, and a Finnish exchange student, one of many she and husband, Phil, hosted. In Alaska, where meat is very expensive, they often ate fish, meatless meals and soup. As a family, it always was important they eat dinner together with their two children, who con-tinue that tradition with their own families. “Always at a table, not at a counter,” she said.


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2 Tbsp. oil 1 lb. lean ground beef (ground venison is also a good substitute) 1/2 cup onion, chopped 3 cloves garlic, chopped 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. dried oregano 1 Tbsp. parsley 1 14.5 oz. can diced tomatoes 1 8 oz. can tomato sauce 1/2 cup shredded Par-mesan cheese 10 to 12 lasagna noodles 3/4 lb. thinly chunked mozzarella or Swiss cheese 1 pint low-fat cottage or ricotta cheese In a skillet, brown beef, onions and garlic in hot oil. Add salt, pepper, oregano and parsley, and continue cooking until meat is done.

Add tomatoes and tomato sauce. Simmer covered approximately 30 minutes while lasagna noodles cook. Spray non-stick cooking spray on a 9-inch-by-12-inch pan. Layer one-third of the noodles on the bottom of the pan. Spread one-third of the sauce over noodles, one-third of the mozzarella, one-third of the cottage or ricotta cheese, and one-third of the Parmesan cheese. Repeat layers two more times. Cover the pan with aluminum, place in the refrigerator if serving the following day, or freeze. If frozen, defrost before bak-ing. Bake at 350 degrees for 30 minutes, covered. Remove foil and bake 15 additional minutes, until top is golden and bubbly. Serves eight.

— Recipe courtesy of Marian Jensen

San Francisco Lasagna

Cheddar Chicken Pot Pie

1 1/2 cups chicken broth

2 or more cups of cubed potatoes 1 cup sliced carrots 1/2 cup sliced celery 1/2 cup chopped onion 1/4 cup flour 1 1/2 cups milk 2 cups shredded sharp cheddar cheese 4 cups cooked, diced chicken 1/4 tsp. poultry season-ing Salt and pepper to taste

Crust: 1 cup flour 1/2 tsp. salt 5 Tbsp. margarine 3 Tbsp. cold water

Make the crust first: com-bine flour and salt in bowl; cut margarine into flour until the consistency is like coarse meal. Gradually add water, mixing gently with a fork. Form the dough into a ball; cover in plas-tic. Chill at least 30 minutes. On a lightly floured board, roll out crust to fit a 3-quart cas-serole dish.

Heat broth to a boil in a large pot; add vegetables. Sim-mer 10 to 15 minutes or until tender. Blend flour with milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 2 1/2 to 3 quart casse-role; add crust top. Seal edges; make slits in center for steam release. Bake at 425 degrees for 40 minutes. — Recipe courtesy

of Carol Ashworth


Here in Klamath Falls, the Jen-sens helped start “The Noble Rots” group 15 years ago. It comprises seven to nine couples who cook and share meals in their homes and sample wines (noble rots is a

reference to wines created from grapes that freeze and have to be processed quickly). “It was wonderful,” said Jen-sen. “We formed real friendships at those gatherings that are still strong today.” ◗

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Single-ingredient dishes Boy Scout Troop 8 Scoutmaster Michael Cull-ers shared a couple of his troop’s favorite single-ingre-dient recipes. Cooks should attempt all of these recipes in a con-trolled environment before relying on them in the wil-derness, Cullers said. “This isn’t something you’re going to do perfectly the first time,” he said.

Subterranean Cornish Game HenIngredient: ● One cleaned, plucked and thawed Cornish game hen (or other small bird)Also needed: ● Long, wild grass ● A couple of handfuls of rocks (Avoid river rocks — water con-tent may cause rocks to explode in fire) ● Shovel or spade Directions: Dig a hole about 18 inches wide and 6 to 12 inches deep. Line the hole with rocks, and build a fire on the rocks. While the fire is burning, wrap the hen in grass. When the fire has burned down to coals, remove the fire debris from the rocks. Place the wrapped hen on the rocks and cook for about an hour.

Egg on a stickIngredient: ● One fresh eggAlso will need: A thin stick that can hold the weight of an egg. Directions: Build a fire. While the fire is burning, use a knife to sharpen the stick. Give the stick a taper long enough to make it through the length of the egg. Poke a hole in each end of the egg (along its longest axis). Insert the stick into the egg and place the egg about 4 inches over hot coals. Cook at least five minutes.

By ALEX POWERSH&N Staff Reporter

It takes more than a little snow to deter one troop of local Boy Scouts.

Boy Scout Troop 8 can be found camping year-round. In the winter, said Scout-master Michael Cullers, Boy Scouts are tasked with building snow shelters and often rely on less-than-glamorous meals. Cullers said he often has a cold bagel with cream cheese or peanut butter for breakfast. But even a quick dinner of instant noodles can make all the difference, if it’s pip-ing hot, Cullers said. “After spending a whole day building a snow shel-ter, you need to recover,”

he said. Cullers estimated an adult will expend 3,000 to 4,000 calories during a typical day of snow camping and survival training. “You need to replace that just to function well,” he said.

Winter camping While Troop 8 goes on camping trips throughout the year, “We do a lot of win-ter camping,” Cullers said. Boy Scouts who go with the troop on winter camp-ing trips have snowshoed at Crater Lake, hiked at Lava Beds National Monument and built shelters of exca-vated and packed snow. Cullers said meals are limited by space in back-packs — everything takes up precious space and adds weight to a pack — and

by how complex they are. Often, he said, campers are exhausted after a long day of work. “When we do that, it’s not spectacular cooking,” he said. Many Boy Scouts rely on packets of instant oatmeal. In one instance, Boy Scouts coated tri-tip steak in rock salt and put the meat directly on the hot coals of a burned-down fire. “We all thought it would burn, but it doesn’t,” he said. “(The steak) comes out fine.” Cullers said a favorite quick meal is a pack of instant noodles cooked in a can of chicken soup over a lightweight backpacking stove. It doesn’t sound like much, he said, but “you don’t want to be eating cold stuff.” ◗

For a cold Boy Scout, any warm food will do

Cold on the outside — Warm food on the inside

Submitted photo

Gunnar Foster, 14, Shane Brouillette, Tony Brouillette and Mike Bailey, all of Klamath Falls, cluster around an egg cooked in a grapefruit.


Classic board games still reign for some For some, the tried-and-true board game reigns king. While many young gamers are finding joy in some of the new board and card games out there, others stick to the tried-and-true classics. Many Klamath Basin residents who responded to a Herald and News Facebook query asking readers for their favorite games listed classics like Monopoly and Scrabble, as well as card games like Uno and Apples to Apples, and some, like Battleship, that are a bit tougher to classify. “Our family plays Yahtzee,” said respondent Melissa Jack-son of Klamath Falls. “Candy Land, Uno, Monopo-ly, Ants in the Pants, Life. It really is hard to name all the great games that my family loves to play,” said Kasi Kohler, another Klamath Falls resident. Here’s a list of favorite board and card games to play at home, according to Herald and News readers: Monopoly: One of the old-est continuously played board games, Monopoly’s roots can be traced back to the early 1900s.

Put on your best game face and get ready to playBy ELON GLUCKLICH

H&N Staff Reporter

A t Astral Games

in downtown Klamath Falls, kids definitely aren’t playing their parents’ board games. The Klamath Falls game store caters to fans of a new genera-tion — less inclined to titles like Monopoly, more likely to gravi-tate toward those that incorporate both boards and cards.

Astral Games caters to this new generation of gamers. Owner Josh Morrow said many of the store’s most popu-lar games have only risen to prominence in the last few years. They have names many Klamath Basin residents may not recognize — Settlers of Catan, Magic the Gathering and World of Warcraft.

H&N photo by Elon Glucklich

Michael Nilem Jr., left, and Jon Hamann get in a game of World of Warcraft at Astral Games. It’s one of a handful of games invented in the last 20 years, incorpo-rating strategy and math skills, that have caught on among children, teenagers and young adults.

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CLASSIC, from page 28

Players move their playing piece around the board, purchasing proper-ties, building houses and hotels on

them with the goal of taking other players’ money. Candy Land: Candy Land has been played by young children and adults alike since its inception in the 1940s. The rules are simple: Players draw a card with a color, and move their playing piece to the

corresponding colored square on the board. The goal is to be the first to make it across the final square. Scrabble: Wordsmiths, step up — Scrabble is the classic

game for those looking to put their linguistic skills to the test. Players work with lettered tiles on a board, trying to score points by creating

word combinations. The winner is whoever earns the most points when all possible tiles have been played.

Uno: The card game Uno combines numbers and colors to create a game where the player’s objective is to eventually lay all cards down in a center pile. A player can only lay down a card

if its color or number matches the one played before it. A player unable to put down a card has to draw additional cards from a pile until one can be played. Apples to Apples: Known as a party game, Apples to Apples involves a player laying down a green card with an adjec-tive like “scary” or “hilarious.” Other play-ers, with red cards, then place cards with nouns they feel correspond best with the green card. It’s up to the player who laid the green card to then pick the red card he or she thinks is best, and that player receives a point. Whoever has the most points at the end of the game wins.

Battleship: In Battleship, two players work on horizontal and vertical boards the other cannot see. On the horizontal board they place five ships of various lengths. The opposing players then take turns guessing coordinates on the vertical board as to where their enemy’s ships might be located. Correct guesses receive a “hit” on their enemy’s ship, which is sunk when the entire length of the ship has been hit. The winner is the player who successfully sinks each of the opponent’s ships first. ◗

GENERATION, from page 28

They were part of a new wave of games introduced in the 1990s. Games like Catan build on past games like Risk, in which players try to build an empire through trading with others. Magic and Warcraft are trading card games, with a nod to the Middle Ages, with witches, wiz-ards and goblins, that involve different skills and magical abilities acquired with the draw-ing of a card. “When they started getting popular, they received all sort of bad press as being unwhole-some, even Satan-worshiping games,” Morrow said. But, over time, they’ve gained a general acceptance, he

said, as more people have come to appreci-ate the intellectual skill required to play many of them. “Just like chess, in many of these games you have to think sev-eral moves in advance, how your opponents are thinking,” Morrow said. “Today there are Fortune 500 companies and government agen-cies that recruit from this base of players, individuals of a certain mind set.” Astral Games has opportunities for card and board game vet-erans, as well as new-comers, to get in on the action, with regular social game playing events and weekly tour-naments.

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Savoring a way of life — Depending on the land

I t’s January, an early calving season for Nathan Jackson.

The Langell Valley rancher walks through one of his pastures looking for heifers that have given birth in the few hours since he last checked. It’s a rocky field, dotted with juni-pers. Under one tree is a heifer and her shivering calf. “That one was probably born with-in the hour,” he says. The calf stands up for the first time and trots away on wobbly legs. The Jacksons’ herd usually calves in early March, but an overzealous bull jumped some fences and got to the heifers a few months early. “He’s being sold this year,” said Nathan’s wife, Katharine. Katharine grew up on the ranch in East Langell Valley. It’s a sparsely populated area about 10 miles south-east of Bonanza. “I loved it,” she said. “I was con-stantly working and playing outside. We learned to work together, share and value the land.” She and Nathan are raising their three children in the same humble ranch house. The kids — Bryndon, 10, Madeline, 4, and Garrett, 3 months — are the sixth genera-tion to grow up on the Gerber Beef Ranch. “I always wanted to raise cattle and children,” Nathan said. In the Klamath Basin, raising a family in the country is a way of life. Time spent outdoors working the land or taking care of animals is savored.

By JOEL ASCHBRENNERH&N Staff Reporter

Nathan and Katharine Jackson’s chil-dren — Bryndon (not pictured), 10; Madeline, 4; and Garrett, 3 months — are the sixth generation to grow up on the family’s Langell Valley ranch. Grandmother Silvia Gerber Bruce, left, was raised there, too.H&N photo by Joel Aschbrenner

See WAY OF LIFE, page 31


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WAY OF LIFE, from page 30

Living and raising chil-dren in a rural setting is important to many in the Klamath Basin, said Jed Smith, program coordina-tor with Klamath County’s 4-H youth development. There are nearly 600 youths in local 4-H chap-ters. Most live in the coun-try, with about 30 percent from Klamath Falls. In 4-H, kids learn about rais-ing livestock and consumer sciences. Interest in the horticulture program has increased recently and a shooting sports program has been growing, Smith said. Klamath County, like many rural areas, suffers from what Smith calls a “brain drain.” Many children who grow up on farms and ranches choose to pursue careers in other industries, leaving few to

take over their family oper-ations. For some parents, 4-H is a way to teach their kids about the rural life-

style while they still can, he said.

H&N photo by Joel Aschbrenner

Mother and daughter, Katharine Jackson and Silvia Gerber Bruce, sit around the dining room table. Their Langell Valley ranch has been in the family since the mid-1800s.

See WAY OF LIFE, page 33


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WAY OF LIFE, from page 31

Klamath Basin farmers Bob and Christy Flowers raised their two boys, Jason and Larry, on a 2,000-acre spread about 15 miles south of Klamath Falls. It’s the same farm where Bob was raised and his father and grandfather before him. “That was the only way to raise a kid as far as I can tell,” he said. Today, both Jason and Larry are farming in the Klamath Basin, trying to get their own operations off the ground. There are advantages to growing up in the country, Bob said. You get to spend time outside, whether it’s hunting squirrels, riding bikes or helping out on the farm. “There’s always some-thing to do out here,” he said.

There’s also a kind of work ethic that comes from growing up on a farm, Bob said. His boys were running combines by the time they were 10 or 11 and steering tractors before they could reach the pedals. “They grow up quicker because they learn responsi-bility quicker,” Bob said. But there are drawbacks to country life, too. “The biggest thing is you don’t have friends close by like you do in town,” he said. Back in the Langell Val-ley, Katharine Jackson and her mother, Silvia Gerber Bruce, sit around a pot of coffee at the dining room table. Katharine burps Gar-rett, the youngest. Silvia talks about growing up at the family’s ranch house near Gerber Reservoir with-out a neighbor in sight. The kids would run to the win-dow twice a week when the mailman came just to see

another person, Silvia said. Outside the wind picks up and small pellets of snow

begin to swirl. “These are the days you don’t enjoy feeding cattle too much,” Silvia said. The Jacksons winter their cattle in the Langell Valley, while most Klamath Basin ranchers ship their herds to California until the spring thaw. These days the Gerber Beef Ranch is a relatively small operation. They raise cattle without hormones or antibiotics and sell to indi-vidual buyers who want beef that hasn’t come through a feed lot. Nathan is the president of the Klamath Cattlemen’s Association. The group is working to keep young people involved in the indus-try. Nathan is starting with his oldest son, Bryndon, who already helps drive tractors and feed trucks. “He’s pretty good help, too.” ◗

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H&N photo by Joel Aschbrenner

Langell Valley rancher Nathan Jackson examines a newborn calf. Part of his herd calved in January, a few months before usual, after a bull jumped several fences to get to the heifers early.

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Kick it, or kick back. Wintertime at Crater Lake National Park can mean working up a sweat while kicking and gliding on cross coun-try skis, or kicking back and relaxing while enjoying the views and slurping a cup of hot chocolate. What are the best ways to enjoy Cra-ter Lake in winter? Here are some suggestions.

➊ Cross country skiMost Nordic skiers take off from the Rim Village parking lot. The exception is the Mazama Loop, a marked trail that begins near the South Entrance and loops through the Mazama Campground with views of Annie Creek Canyon. It’s flat, easy and about 1.7 miles.

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The best ways to enjoy Crater Lake in winter

See CRATER LAKE, page 35

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CRATER LAKE, from page 34 Other beginning trails head out West Rim Drive from Rim Vil-lage. It’s 1.2 miles of mostly level terrain to Discovery Point, 2.3 miles of slightly more challenging skiing to the Wizard Island Over-look and another 3.1 miles to the Union Peak Overlook. It’s pos-sible to continue 3.9 miles to the Watchman Overlook, 4.6 miles to the Diamond Lake Overlook or 6 miles to the North Entrance junction. But, remember, you have to come back. Intermediate trails include the Hemlock Loop near Rim Village and points along East Rim Drive, with parking at a plowed pullout near park headquarters. It’s 1.8 miles one-way to the summit of the first climb, 3.1 miles to Vidae Falls and 4.5 miles to Sun Notch. Advanced trails include the mile-long but steeply downhill Raven Trail and 4.6-mile Dutton Creek Trail. For information, visit with rangers at the Steel Visitor Cen-ter and check the winter edition of Crater Lake Reflections, the park newspaper.

➋ Guided snowshoe walks Ranger-guided snowshoe walks are offered at 1 p.m. on Saturdays and Sundays. Last year, when the park was buried with nearly 700 inches of snow, the free treks — snowshoes are provided by the park — lasted until July 12. The moderately strenu-ous walks cover about a mile’s distance and take about two hours. Most begin at Rim Village, meander through the woods and, weather willing, feature lake views. Space is limited so call 541-594-3100 for reservations. Be prepared with layers of warm clothing and water-resistant footwear.

➌ Play in the snow People wanting to sled or play in the snow should check in with Steel Center rangers for suggestions. A favorite spot is near the Rim Village Café & Gift Shop. Depending on snow conditions, rangers may recom-mend other areas. Although it’s not in the park, the Annie Creek Sno-Park, just south of the park’s south bound-

ary, has slopes perfect for zippy fast sledding and general snow play. It also features a trailhead for cross country skiers and snowshoers, and features an enclosed shelter.

➍ Watch from a window For people not ready to snowshoe or ski, or staying inside because the weather out-side is miserable, a great place to learn about the lake and park, and on clear days see the lake, is the third floor of the Rim Village Café & Gift Shop building. View several informative displays, study the model of the lake, and ask questions about anything and everything from Friends of Crater Lake volunteers.

➎ Eat up, warm up The Rim Village Café & Gift Shop is the place to kick back and relax. Located on the sec-ond floor, the café offers quick meals, including soup, chili, hot dogs, nachos, hot sandwiches and daily specials, along with dessert items and beverages such as coffee, espresso, hot chocolate, soft drinks and juices.

It’s a great place to fuel up, and warm up, after spending time outside. The adjacent gift shop has a variety of offerings, includ-ing everything from park logo T-shirts and boxer shorts to Cra-ter Lake label wines, books and souvenirs.

➏ Movies & books “Mirror of Heaven,” an 18-minute film about Crater Lake’s human history, can be viewed on demand at the Steel Center. Also ask about the 3-minute snowplow video that shows park snow removal operations. Rangers can provide suggestions on the best places to ski, snowshoe and play in the snow, and have updated weather forecasts. The Crater Lake Natural History Association sells an assortment of educa-tional materials, including books, maps, postcards and other items in the center, with profits from those sales used to help pay for park educational and sci-entific programs. ◗

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Curling — Stones in the House

She picks up speed approaching the hog line, before she releases (or shoots) the stone, sending it toward her father, Bob, and brother Robert, 12. Bob and Robert use car-

bon fiber brooms to sweep the ice clear, smoothing it to help maintain the stone’s velocity as it slides up the ice sheet toward the house — a target used to score the game.

The three take turns delivering stones, sweep-ing and barking orders of “sweep” and “leave” trying to get stones up close to the center of the house or clearing opponents’ stones out, high-fiving and giving thumbs up when the shot’s objective is accomplished. To compare the sport of curling to anything else

would be a misinterpreta-tion of the pastime. It is nicknamed the “Roaring Game,” for the noise the stone makes sliding across the ice.

By ANDREW MARIMANH&N Staff Photographer

A t 10 years old, Sophia Jackson barely outweighs the granite curling stones she

pushes up the ice at Bill Collier Community Ice Arena.

See CURLING, page 38

Bob Jackson and his children Robert, 12, and Sophia, 10, score a game of curling at Bill Collier Community Ice Arena.H&N photo by

Andrew Mariman

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CURLING, from page 37

It’s a bit of bowling, a little shuffleboard, strategy akin to chess and a whole lot of trying to keep from slipping and landing on your backside. Two years ago, Bill Col-lier Community Ice Arena acquired curling gear from USA Curling — stones, brooms, and several hacks, which are basically start-ing blocks from which to deliver stones — allowing staff at the rink to host three different sessions of curling. Although thought to have originated in the highlands of Scotland, curl-ing’s beginning is a little unclear. The sport started popping up in literature and art around 1540, according to the World Curling Federation.

See CURLING, page 39

Curling speak — what it all means: Sheet: The playing surface, 146 to 150 feet long and 14.5 to 16.5 feet wide. House: Target containing three different-sized, con-centric rings at each end of the sheet, into which players attempt to deliver stones. Button: Center of the house. Hack: Starting area set up to give a shooter a place from which to push while shooting. Hog Line: A line at both ends 33 feet from the hack, past which the player deliver-ing the stone (shooter) can’t cross while in the act of shooting. Stone: If curling had a “ball,” this would be it. Usu-ally made of granite with a handle, the stones are very expensive and weigh between 38 and 44 pounds,

have a height of about 5 inches, and circumference of 36 inches (sort of like a really heavy oblong basketball). Broom: Now made of carbon fiber or fiberglass with a synthetic cloth-like head cover, these are used to sweep the ice, allow-

ing teammates to maintain the velocity of the stone as it slides. Historically, they started out as corn strand brooms, evolving to wooden handled and hog’s hair bristled brooms, then to the high-tech pieces of equip-ment used today.

H&N photo by Andrew Mariman

Bob Jackson and his 12-year-old son, Robert, sweep the ice, speeding up a stone shot by Bob’s daughter Sophia, 10, at Bill Collier Community Ice Arena.

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Curling sessions: For more informa-tion call the Bill Collier Ice Arena at 541-850-5758 or visit www.klamathicesports.org

Learn to Curl ses-sions are offered from 9:30 to 10:45 a.m. on Saturday, and 10:45 a.m. to noon Sun-days. Staff can host as many as 20 peo-ple, ages 8 and up, and can teach people about the gear, rules, technique and subtle-ties — of which there are many. It costs $10 per person.

Drop in curling sessions are offered from 4:45 to 6:15 p.m. on Fridays when there are no local hockey games. Ses-sions are for people who understand the game. It costs $15 per person.

CURLING, from page 38

What is certain though is the sport has evolved from a demonstrative sport in the first Winter Olympics in Chomonix, France, to a full-blown modern and competitive Olympic sport which boasts its own televised and widely attended world championship. With a nice granite stone costing upward of $600, the equipment at the Bill Collier Community Ice Arena cre-ated a rare opportunity for locals. Collier curling director West Packer said USA Curl-ing wanted to grow aware-ness of the sport and provid-ed a loan opportunity for the equipment. It should be paid off in just a few years. “It’s a great time, people of all ages come out from kids up to adults. We usually like the kids to be a little older, so they can push the stone, but if you bring them down, we’ll show

them a good time,” Packer said. Packer admits it’s tough to grasp at first but said once they get the speed of the stone down, people really seem to

enjoy the sport. “At first you’re all over the place, delivering the stones too soft or hard, but then you get that first one in the house and it feels great,” Packer said. ◗


Bob Jackson, of Klamath Falls, shoots a stone toward its target or “the house” more 120 feet away as he and his two children, Robert, 12, and Sophia, 10, have fun at a drop-in curling session at the Bill Collier Community Ice arena.


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Capturing the birding world inside a lensBy ANDREW MARIMAN

H&N Staff Photographer

With vast expanses of wetlands and

wildlife areas in the Klamath Basin, it’s no wonder there are so many talented bird photographers here. Hundreds of people come through the Basin to get closer looks at greater white-fronted and Canada geese, rough-legged and Swain-son’s hawks, and of course, the American bald eagle and Klamath Falls’ giant mascot, the American white pelican. Work by local photog-raphers can be seen in books and magazines, and hanging in coffee shops throughout the Basin. It’s not exactly easy to get sharp, colorful, well-lit photos of area birds. It takes practice, patience and a basic knowledge of the species being photo-graphed. It also doesn’t hurt to invest in a decent camera and a good tele-photo lens — if you really want to get nice images from your efforts.

Jack Noller Klamath Falls resi-dent Jack Noller, 78, is no stranger to the bird-ing scene around the Basin. He has been tak-ing pictures around the Basin for more than 15 years. His work can be seen in the Daily Bagel through February and the Ross Ragland The-ater through March.

Jack Noller, 78, holds a camera with a 500mm lens. This is the equip-ment he uses to capture many of his more recent bird photo-graphs.


Photogra-pher Jack Noller has been taking pictures, like this one of an American bald eagle, around the Basin for more than 15 years.

Photograph by Jack Noller

See BIRDING, page 42


For more information about area refuges before venturing out, call the Klamath Basin National Wildlife Refuges at 530-667-2231. ◗ Klamath Marsh National Wildlife Refuge: North of Chi-loquin off Highway 97 along Silver Lake Road. The refuge, established in 1958, is nearly the size of the Tulelake refuge, at over 40,000 acres with most of the area being wetlands. ◗ Upper Klamath National Wildlife Refuge: Northeast of Klamath Falls off Highway 140, along West Side Road. The refuge was established in 1928 and is 14,000 acres and mostly marshland. ◗ Bear Valley National Wildlife Refuge: One of the smallest refuges in the Klam-ath Basin National Wildlife Refuge Complex at just over 4,200 acres. Bear Valley packs a lot of visual punch as it serves as a nesting habitat for

several bald eagle pairs. As many as 300 bald eagles roost in the refuge at the height of winter, according to the U.S. Fish and Wildlife Service web-site. Bear Valley is closed to all public entry, except for walk-in deer hunting before Nov. 1. However the best views of bald eagles can be seen dur-ing early morning fly outs from outside the refuge off Keno Worden Road. ◗ Clear Lake Wildlife Refuge: This refuge covers a sizable area at 46,000 acres, half of which is open water surrounded by upland habitat. The refuge is located east of Tulelake and accessed from Highway 139 and Clear Lake Reservoir Road. It’s an hour-and-a-half drive from Klamath Falls to get there, but the refuge boasts one of only two nesting grounds in the area for the American white pelican.

BIRDING, from page 41

Noller stumbled into bird photography while attend-ing Klamath Falls’ Bald Eagle Conference in 1995, now known as the Win-ter Wings Festival. After hanging out in a photog-raphy blind on the Lower Klamath National Wildlife Refuge and taking a wild-life photography workshop, he was hooked. By 1997 it was, as he refers to it, a hobby that pays for itself. “I’ve always had some interest in birds,” Noller said. “Now it’s just taken over all my spare time.” It’s also taken over all the wall space in his Klam-ath area home. Noller admits it wasn’t easy at first. Not until he learned all the hot spots to go to, and not until he learned some simple tricks. He has spent some

money on equipment, thousands of dollars in fact. One of his lenses — a Canon 500 mm lens he uses most of the time — cost a pretty penny. Noller says, while hold-ing the lens which is 20 inches long and weighs nearly 9 pounds, “You could buy a used car for the price of one of these.” He paid $7,500 for his, but the latest version of the lens starts at $10,000. Another secret to Nol-ler’s success is staying in his car. “It’s funny, hawks and eagles aren’t really both-ered by a car driving by, but once you get out, they take off,” said Noller smil-ing. “I’ve shot a lot of pho-tos from the driver’s seat of my car.”


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Jack Noller and Stephen Colbert, Jr. Not that Noller shoots for the fame of it all, but three

years ago, while shoot-ing American bald eagles on the Lower Klamath National Wildlife Refuge, he focused in on a famous banded eagle. Little did he know he was photograph-

ing an eagle that was born at the San Francisco Zoo, reintroduced into the wild and named after television host Stephen Colbert — Stephen Colbert, Jr. Noller was mentioned on The Colbert Report as being “wildlife paparazzi.” “It was definitely the most fun I’ve had in, well, ever,” Noller said.

Christopher Calonje Another bird photogra-pher who calls Klamath Falls home wasn’t even born in the United States. Born in the Republic of Colombia, Christopher Calonje always has had an interest in birds. The 32-year-old began photo-graphing birds only a few years ago, after he decided to start a guide service, Colombia Birdwatch. He takes groups of six to 10 people to Colombia for guid-

ed tours. “I realized early on the best way to get people to go on tours was to show them photos of wildlife,” said Calonje. “It sort of forced me to get good, quick, because my business depended on it.” He admits his country has a bit of a bad reputa-tion. “Colombia has had bad press due to 30 years of a fairly violent civil war, but it’s better now,” Calonje said. “It would have been crazy to do this 10 years ago, but now it feels way safer than Mexico.” Calonje claims photogra-phy in his home country is a little tougher. Much of the area he guides in is jungle, the birds are much smaller than they are in the Basin, and they move more quick-ly, he said.


Photo by Jack Noller

A tagged American bald eagle, named Stephen Colbert, Jr., was photo-graphed by Klamath Falls photographer Jack Noller in 2008. Noller was jokingly mentioned on television host Stephen Colbert’s television show as “wildlife paparazzi.”


Klamath Falls photogra-pher Chris Calonje, far left, took this picture of a red capped cardinal during a recent tour in Colombia.Photo by Chris Calonje


“Photographing the birds of the Basin is fun,” Calonje said. “They’re right there, easy to find and most of the time out in the open.” Some successful tips Calonje shared are similar to Noller’s: he stresses needing to know the species, what they eat, how they move — it will better aid you in predicting their actions. Unlike Noller, Calonje uses a flash to help bring out plumage

color. The two photographers started out similarly, taking tons of shots until they got good enough to be more selective and learn how to control their gear. Getting as close as possible is key. You don’t want to have to crop too far into any photograph as it will start to deteriorate. Noller and Calonje advise pho-tographers to get to know their subjects. “Being a good photographer is being a good birder,” Calonje said. ◗Submitted photo

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Harbor, Oregon 97415

At the Port of Brookings-Harbor

Beachfront Inn

Brookings’ ONLY Oceanfront MotelJust Steps Away from the Beach


On the Basin calendarMake your plans for upcoming Basin events through March

Saturday, Feb. 25 ■ Klamath Ice Sports 10th anniversary celebra-tion, 6:30 p.m. at the Ninth Street Venue, 829 Klam-ath Ave. Reservations required. Tickets $45 per person.

Sunday, Feb. 26 ■ Screening of a new film, “Green Fire,” the first full-length, high-definition documentary film made about legendary conser-vationist Aldo Leopold, will be at 2 p.m. Sunday in the Klamath County Library.

Monday, Feb. 27 ■ Monday Night at the Movies: “Little Big Man.” 7 to 9 p.m. at the Ross Ragland Theater. Free admission, with a donation suggested. A pre-show dinner will be offered from 6 to 6:45 p.m. Rod Kucera, who selected the film, will have slices of pizza from Mia & Pia’s Pizzeria for $2 a slice, beer for $4 a glass and sodas for $1.Monday through Thursday,

Feb. 27-March 1 ■ 14th Annual Folk Tells Festival will be from 3:15 to 5 p.m. each day in the Klamath County Library. It is for children in third- through sixth-grade who will tell their folktales in front of an audience and community judges.

Tuesday, Feb. 28 ■ Family Night at the Klamath County Library, 5:30 p.m. Bear Went Over the Mountain Puppet Show. Free admission.

Wednesday, Feb. 29 ■ Second Annual Leap Year Party, 7 p.m. at the

Klamath County Museum. A light-hearted look at Klamath history. Free admission.

Saturday, March 3 ■ Tao Lin pianist per-formance, 7:30 p.m. at the Ross Ragland Theater. Tickets $10 to $24 avail-able at the Ross Ragland Theater. There will be a free pre-concert lecture.

Saturday, March 10 ■ Klamath Rails Model Railroading Club, 3 p.m., Klamath County Museum. ■ Planet Fever Star party, 7 p.m. at the Klam-

ath County Museum. Side-walk astronomy event to witness the close passing of Venus and Jupiter in the evening sky. In case of cloudy skies, event could be postponed to March 11 or 12. Free admission. ■ Patrick Combs’ “Man 1, Bank 0,” 7:30 p.m. at the Ross Ragland Theater. Tickets $17 to $25 avail-able at the Ross Ragland Theater.

Saturday and Sunday, March 10 and 11

■ Annual Rock, Gem, Mineral and Fossil show,

9 a.m. to 5 p.m. Saturday, March 10 and 10 a.m. to 4 p.m. Sunday, March 11 at the Klamath County Fairgrounds. $1 donation for admission, children under 12 admitted free of charge.

Sunday, March 11 ■ Old-Time Fiddlers will host a jam and dance from 1 to 4 p.m. in the grange hall at Madison Street and Shasta Way.

Monday, March 19 ■ Monday Night at the Movies: Best of the North-west Film Festival at the Ross Ragland Theater. 7 to 9 p.m. at the Ross Ragland Theater. Free admission with a donation suggested.

Monday and Tuesday, March 19 and 20

■ Klamath Falls Shrine Club Shrine Circus at the Klamath County Fair-grounds. Two shows daily at 4:30 and 7:30 p.m. Free kids tickets available at The Oregon Gift Store. Prices at the door: $16 for adults, $12 for children or $25 for a family pass.

On the calendar: Does your group or organization have a spe-cial community event coming up? Let us know and we’ll put it in the community calendar in the April/May edition of Klamath Life. Send event information to [email protected], or call 541-885-4412.

Rock, Gem, Mineral and Fossil Show, March 10 & 11


Advertiser’s IndexAAMCO Transmissions .............................. 32AETNA Carpet Cleaning ........................... 20A Slice of Heaven ........................................ 23Aftershock Restaurant & Nightclub .......... 14Anderson Engineering & Surveying, Inc .. 40Asana Yoga & Wellness .............................. 42Balin’s Tower Drug ...................................... 38Basin Immediate Care .................................. 9Basin Transit Service................................... 43Best Western Beachfront Inn ..................... 44Blondies Diner ............................................. 32Chase Family Dentistry .............................. 28Coldwell Banker-Holman Premier............. 48Cooper-Smith/Charter Comm .................... 47Davenport’s Funeral Chapel ...................... 17Desert Rose Funeral Chape ........................ 40Diamond Home Improvement Ctr ............ 20Diamond Lake Resort ................................. 15Diamond S Meat Co .................................... 38Discover Klamath .......................................... 6Double C Dog Training ............................... 23Epicenter ...................................................... 21Estilo Hair Studio ........................................ 18Express Employment Proffesionals ........... 32Fisher Nicholson Realtors, LLC ................... 3

Floyd A Boyd Co ......................................... 35Frank’s Carpets ............................................. 7Gette A Groom ............................................ 32Hamilton Metals, Inc .................................. 39Hanscam’s Bowling Center ......................... 40Harbor Isles/Harbor Links .......................... 16Herbalife ....................................................... 20High Desert Hospice ................................... 35Hospitality Dinner House & Pub ............... 25House of Shoes ............................................. 39Howard’s Bodyshop .................................... 20Howard’s Drugs ........................................... 40Howard’s Meat Center, LLC ....................... 25Hunters Hot Springs Resort ....................... 34Judy Smelcer’s Tax Service ......................... 20Keeper’s Corner, LLC .................................. 20Klamath Audiology ..................................... 10Klamath County Library ............................ 18Klamath Community College ...................... 7Klamath Eye Center ..................................... 8Klamath Hospice ................................... 10, 23Klamath Metals ........................................... 34Klamath Open Door Family Practice ........ 33Klamath Pump Center, Inc ......................... 40KPEFCU ........................................................ 9

Les Schwab Tires ......................................... 26Linda Norris Realty..................................... 23Market at the Running Y Resort ................ 21Martin’s Food Center .................................. 35Merit’s Home Center ..................................... 2Merry Maids ................................................. 32Microtel Inn & Suites .................................. 33Mile Hi Tire & Exhaust .............................. 40Nelson’s TV Inc ........................................... 38Praise in the Park ........................................ 11Oakes Law Offices, PC ................................ 29Oil Can Henry’s ........................................... 36OIT ............................................................... 14Precision Structural Engineering, Inc ....... 31Romig & Assoc, PC ..................................... 38Ross Ragland Theater ................................. 22ServiceMaster Carpet & Upholstery .......... 28Siam Thai Cuisine ....................................... 31Sky Lakes Medical Center .......................... 24St. Therese Chapel ...................................... 32Suzanne Down & Assoc, Inc ...................... 35The Red Balloon .......................................... 32Triad School ................................................. 26United Mechanical Services, Inc ................ 11YourBizDR.com........................................... 44

Klamath Lifeempowering the community

Look for more great Klamath Life stories in our April, June, August,

September and November 2012 Klamath Life editions!

Home & Garden •Country Living • Cuisine • Arts & Culture • Destinations, Excursions & Travel

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THIS MUCH POWER COULD GO TO YOUR HEAD.

WE’VE INCREASED OUR INTERNET SPEEDS AGAIN.

Not only have we increased our download speeds, but for a limited time you can

get Charter Internet Express at the special price of $19.99 per month, for up

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Klamath Life: Inside Out

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