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Albany Beer Run

The Corvallis Lions Club, with over 35 years of service to the communities of Corvallis and Albany, Oregon, has established itself as a pivotal organization, not only through its various service projects and financial assistance programs but also by orchestrating events that bind the community and support noteworthy causes. The club, known for its annual See’s Candy sale and its dedication to various service projects, such as vision and health screenings, youth outreach, and disaster relief, also organizes events like the Albany Beer Run, which serve both as a community gathering and a fundraiser for specific causes.

Ryan Long, exploring the inaugural Albany Beer Run, shared insights and experiences from participants, stating, “Today I’m at the inaugural Albany Beer Run, all the way from Calapooia Brewery to Deluxe Brewing Company, almost a quarter of a mile.” The event, which spans almost a quarter of a mile from the Calapooia Brewery to the Deluxe Brewing Company, is not merely a run but a community event that brings together participants from various walks of life.

The Albany Beer Run, set to occur on Saturday, September 9th, 2023, is described as an event for the “below-average athlete and weekend warrior in all of us,” and it is dedicated to supporting **Canine Companions**. This organization provides service dogs to adults, children, and veterans with disabilities and facility dogs to professionals working in healthcare, criminal justice, and educational settings. The event, while light-hearted and community-oriented, serves a dual purpose of bringing people together and supporting a noble cause. A participant, reflecting on the event, mentioned, “I learned that our race director had pulled in dogs for a better life. So this is a new collaboration between Corvallis and Albany, that’s a new world we live in.”

The event, while seemingly casual and lighthearted, is not without its challenges, as participants navigate the 0.3K from one brewery to the next. One participant humorously noted the challenge, stating, “Well, it was a long way to the first donut stop; that was the hard part. I think that was about two-thirds of the way down, wasn’t it?” Another participant, reflecting on the length of the race, quipped, “It’s the longest one I’ve ever run, I understand it’s about three football fields.”

The Albany Beer Run, with its blend of community spirit, light competition, and a dedication to supporting worthwhile causes, encapsulates the ethos of the Corvallis Lions Club. The club, through its various initiatives, from health screenings to supporting organizations like Canine Companions, continues to weave a tapestry of service and community engagement in Corvallis and Albany, Oregon. The events and service projects, while diverse in nature, all converge on the club’s mission to strengthen and serve the community, providing a platform where service, community, and enjoyment harmoniously coexist.

Albany Beer Run Website | Facebook | Instagram

Kaua‘i Hikes – Wai Koa Loop Trail

The Wai Koa Loop Trail, situated in Kilauea, Kaua’i, Hawaii, presents a moderate 3.7-mile out-and-back trail, interwoven with the distinct natural tapestry of the area. A path that guides through variegated natural scenes, it curates a journey through forests, by a river, and towards a final destination of a stone dam, equipped with an inviting scenic area that provides opportunities for swimming. Julian Coiner, a hiker familiar with the trails of Kaua’i, invites others to engage in what he deems a “great, safe” hike, encapsulating 4.5 miles of the North Shore’s terrain.

Access to the trail, which slices through private property, requires hikers to sign a waiver at the Anaina Hou Welcome Center. Coiner underscores this necessity with a straightforward advisory: “please stop in at Anaina Hou to sign the waiver, pick up a map, and purchase some water, sunblock, lunch, or snacks” to equip for “this fun-filled adventure.” Maintaining this compliance and respecting the property by staying on the designated path is crucial to preserving future public access.

Offering both tranquility and an opportunity for physical activity, this trail, well-veiled in “Kilauea Forest” before extending through what Coiner identifies as “the largest mahogany plantation in North America,” navigates through diverse ecological domains. On the note of preparedness, Coiner candidly admits, “As you can see, I didn’t always bring extra water,” an unadorned acknowledgment that subtly reinforces the criticality of adequate hydration on the route.

Engaging with the trail’s presence, the hike takes hikers “between 2 and a half to 4 hours” to complete according to the trail guide, while accommodating diverse activities including hiking, mountain biking, and running. Its dog-friendly nature, with the caveat of leash necessity, adds a nuanced consideration for those wishing to embark on this natural exploration with canine companions.

Concluding at the stone dam, a locale that, in some narratives, invites a refreshing swim or a playful swing on a rope into the water, the Wai Koa Loop Trail orchestrates an accessible yet multifaceted outdoor excursion. It hovers between its inherently peaceful quality and a subtle adventurous spirit. Coiner’s playful inclusion of “Baby Paulo,” “Baby Magical Unicorn,” and “Sebastian the Amazing Pony,” characters encountered during his journey, add a whimsical, yet unobtrusive layer to the otherwise serene and straightforward narrative of the trail.

In its entirety, the Wai Koa Loop Trail, while presenting a somewhat easy-to-navigate topography, inherently encapsulates a multitude of possible interactions with the Kaua’i landscape, be it through the direct, albeit cautious, interaction with its natural components or the passive absorption of its quiet beauty.

Wai Koa Loop Trail

Benton County Fair

The Benton County Fair, situated in Corvallis, Oregon, is an event steeped in local tradition, typically offering a range of attractions and activities, potentially including carnival rides, animal exhibitions, contests, and live entertainment. The fairgrounds, located at 110 SW 53rd St., Corvallis, OR 97333, serve as a venue for these community events, which might extend beyond the annual fair to include other gatherings such as concerts and exhibitions throughout the year.

In a video hosted by Ryan Long of the Sue Long Realty Group at Keller Williams, viewers are introduced to various aspects of the Benton County Fair and Rodeo. Long expresses, “Welcome to the Benton County Fair and Rodeo, a Corvallis tradition.” The video provides a glimpse into the 4-H program, which is highlighted as a significant part of the fair. A participant explains, “4-H stands for head, heart, health, and hands,” and it’s described as a program aimed at elementary and high school students, designed to educate them about agriculture through practical experiences like raising dairy goats.

The fair also showcases various animal exhibitions and contests. One exhibitor shares insights into poultry showing, noting, “Quando is the champion large fowl rooster,” and explains the process of preparing poultry for shows, emphasizing the importance of muscle memory and stance. Another exhibitor, discussing a different bird, shares, “Yeah, he’s my bird for breeding, and he will go to be shown as a potential champion in the national show.”

Moreover, the fair seems to provide a platform for local programs and teams to showcase their projects and achievements. A member of a high school robotics team shares, “We’re here demonstrating our robots,” and elaborates on their achievements, “We actually qualified for the world’s and went to Houston, Texas, and competed in the world championships.” The fair, therefore, not only serves as a venue for traditional agricultural displays and contests but also as a space where local programs, like the robotics team, can engage with the community, as the team member notes, “The Benton County Fair is a good place for us to meet a lot of local Willamette Valley people and get the word out about our program.”

The Benton County Fair and Rodeo, through its various exhibitions, contests, and showcases, provides a multifaceted experience, intertwining traditional agricultural displays with modern programs and competitions, thereby offering a diverse and enriching experience to the community members and visitors who attend.

Benton County Fair Website | Facebook | Instagram

Bald Hill Hike

Bald Hill Trail, nestled within the Bald Hill Natural Area in Corvallis, Oregon, extends 2.7 miles and is characterized by a 452-foot elevation gain, offering a moderate level of hiking difficulty. The loop trail is accessible throughout the year and is utilized for a variety of activities such as birding, hiking, and horseback riding. It is a locale where nature enthusiasts frequently converge, and while dogs are permitted, they must be leashed. The trail provides panoramic views of the Willamette Valley and Coast Range Mountains, and on clear days, portions of the Cascade Mountain Range are visible. The terrain varies, offering both well-maintained paths and more rugged areas, and is sufficiently wide to accommodate two horses side by side in most sections. The trail is heavily wooded until it reaches the relatively bare top of Bald Hill, which provides expansive views. The trail is suitable for a range of activities, including hiking, horseback riding, mountain biking, walking, bird watching, and running, and is open year-round, offering a scenic escape in any season.

Ryan Long, from the Sue Long Realty Group at Keller Williams, provides a visual journey through the Bald Hill Natural Area in a video, introducing viewers to the trail system, which encompasses over 8 miles. Long notes, “The trail we’re taking today is 2.2 miles with an elevation gain of approximately 230 feet.” He highlights the availability of blackberries in August and points out the Bald Hill barn, which is “about one mile in from the trailhead and is rentable for your events.” Long describes the hike as “easy to moderate,” while also noting that other trails in the system could be considered “moderate to advanced.” The Bald Hill Natural Area is underscored for its high accessibility, with a paved multi-use path that connects to the Midge Cramer Trail, passing the fairgrounds campus and extending to downtown. Upon reaching the summit, Long showcases the panoramic views of Corvallis, Marys Peak, and the Coast Range, affirming, “the short hike was definitely worth it for these gorgeous views.” The video serves as a visual guide, intertwining the scenic beauty and practical information about the Bald Hill Natural Area.

Bald Hill

Arigato, Mrs. Roboto – Paniolo Santa-Maria Style Barbecue

Paniolo BBQ, located in Kauai, intertwines its culinary offerings with a rich narrative, notably in its steadfast adherence to Santa Maria-style barbecue, illuminated through the use of specific wood blends, namely red oak and Java plum, and a family recipe for chicken rub that has been a staple for “a little bit over 35 years,” according to Jared, one of the family members involved in the operation.

Central to Paniolo’s offerings is the tri-tip plate, which, Jared explains, is not just a mere dish but an embodiment of the traditional Santa Maria barbecue: “You’re gonna see the tri-tip with salsa, light fresh green salads, beans on the plate, and of course, French bread.” This is corroborated by Dida, the host, who relishes the tri-tip, declaring, “That is really good, it’s so juicy,” and notes its accompaniment with what Jared refers to as a “homemade” dry rub, a formulation that is crafted in-house.

An intrinsic aspect of Paniolo BBQ’s operations is its staunch embodiment of a family-run enterprise. “Oh man, the whole family. So, I have my dad; him and I do most of the barbecue duties. My brother, he’s in the kitchen. My nephew, his son, is also one of our cooks. My wife, my brother’s wife, and my mom,” Jared elaborates, placing an emphasis on the integral role each member plays within the business’s framework.

The Paniolo Burger, a sizable dish featuring a 10-ounce patty, country-style ribs shrouded in barbecue sauce, and a finale of pico de gallo, underscores the establishment’s proclivity for hearty, robust meals. Jared, reflecting his Spanish cultural background, remarks, “Of course, I like it spicy,” thus elucidating the burst of flavors that Dida identifies: “It’s got a lot of flavors on it, the saltiness that comes from the smoked meat.”

In addition to the culinary realm, Paniolo BBQ nestles itself within the community through its live music offerings, functioning Monday through Saturday, and an open mic night every Wednesday. These musical events, Jared mentions, have been visited by “Incredible musicians from all over,” thereby weaving a subtle, yet profound, tapestry that intertwines the local and broader communities through a culinary and cultural melding.

Paniolo BBQ, therefore, materializes not merely as a food establishment but as a multifaceted entity that converges family, tradition, and community into a holistic experience in Kauai, embracing its roots in Santa Maria-style barbecue while concurrently welcoming the diverse array of flavors and experiences that being situated in Hawaii presents.

Pantiolo Santa-Maria BBQ Website | Facebook | Instagram

Arigato, Mrs. Roboto – Nom Kaua‘i

NOM Kauai, situated in Kapaa, Hawaii, represents an establishment deeply interwoven with the personal and professional journey of its founder, Thomas. In his pursuit to merge comfort and innovation in the sphere of breakfast and brunch dining, Thomas chose a path marked by a hands-on approach to the culinary industry. With a trove of industry knowledge amassed over approximately a decade, and devoid of formal culinary education, Thomas, alongside his partner, Alicia, actualized his aspirations into NOM Kauai in 2018.

A video, hosted by a woman named Dida, delves into the operational and culinary realm of NOM Kauai, with Chef Tom and Alicia providing insights into their culinary creations and inspirations. Chef Tom elucidates, “I just like to make food that I like to eat: big, fatty burgers, fried chicken, biscuits and gravy. We grew up eating southern food and different fusion foods in Florida that are southern at heart but have different twists to them.” The dishes, as presented in the video, are reflective of this sentiment, grounding themselves in Southern roots, while also embracing influences from Floridian fusion cuisine.

Moreover, Chef Tom’s previous culinary competitions, including those on a well-known television network, have direct implications for the establishment. He admits, “I did compete on the Food Network. I won $10,000 and helped bankroll the restaurant.” Thus, his triumphs on platforms like the Food Network serve as a financial and promotional scaffold for NOM Kauai.

Local sourcing stands paramount in the ethos of NOM Kauai, illuminating a dedicated adherence to locality and quality in their ingredients. With a forthright pronouncement, Chef Tom states, “We proudly support Maderos Farms, Makaweli Ranch, WA Coffee Roasters, Passion Bakery, [and] Hawaii Juice Company.” This declaration aligns with their tacit commitment to ensuring local businesses are threaded into their culinary tapestry, ostensibly forming a synthesis between local enterprise and gastronomy.

One of the highlighted dishes, Chef Tom’s shrimp and grits, employs “a cool coconut-style grit, still nice and savory, topped off with local warmed greens, blackened Hawaii shrimp, and a pineapple relish.” This dish, among others, presents as a tangible representation of NOM Kauai’s overarching commitment to amalgamating local ingredients with Southern and fusion flavors, elucidating an integral piece of their culinary philosophy without veering into a promotional timbre.

In essence, NOM Kauai, beneath the culinary offerings and modest local acknowledgment, encapsulates a story of personal ambition, culinary skill, and a tangible connection to local Hawaiian providers, coalescing into an establishment that aims to provide both nourishment and an experiential venture into the founder’s culinary roots and present inspirations. The foundational threads of southern and fusion foods, combined with a commitment to local sourcing, serve to sketch a portrait of NOM Kauai that is rooted both in past culinary experiences and present locale, rendered without a comprehensive dive into collaborative efforts or menu specifics.

Nom Kaua‘i Website |

Arigato, Mrs. Roboto – Kukui‘ula Market

Positioned in Koloa, Hawaii, Kukuiula Market signifies a longstanding locale which is more than a provider of groceries, also encompassing various culinary offerings and showcasing a blend of traditional Hawaiian market atmospheres with contemporary selection. The marketplace operates as a microcosm of numerous eateries and culinary options, with Auntie Terry’s Kukui‘ula Market shedding light on a variety of food and garden ingredients, and unique homemade offerings, such as blueberry oatmeal.

In a guided visual exploration by host Dida, viewers delve into the varied offerings within Kukui‘ula Market. It’s highlighted that Kukui’ula Market stands as “one of two of the last mom-and-pop stores left here on Kauai,” as per Auntie Terry Kirkland, and has been under the ownership of her family since 1970. Describing a multilayered culinary experience within a singular location, Dida noted, “This is the one spot where you can come and get four or five different types of food and garden ingredients from your farmers, including homemade blueberry oatmeal chia seed awesomness.”

Venturing into Anake’s Juice Bar, described as “Auntie Terry’s little baby creation,” a signature beverage named the Dawn Patrol was presented, which harmoniously “has oranges, lemons, carrots, apple, and a little bit of ginger.” The presenter notes, “You can taste the ginger, but it’s not too strong, and the carrot juice is subtle. It’s a super nice balanced blend and a good healthy pick-me-up in the morning.”

Furthermore, a culinary junction named So Tasty with JC showcases a devotion to “clean, healthy, fresh ingredients,” providing options like vegan Thai peanut noodles, which are “all homemade, gluten-free, using organic peanut sauce” and are characterized as being “from farm to table.” The nuanced flavors of dishes like the red curry, consisting of “pure coconut milk on the top and regular pasta that I made with my own fresh vegetables,” are also highlighted, with alternatives of chicken, tofu, or shrimp available for incorporation.

Adjacent culinary offerings within the market, such as Makai Sushi led by Chef Matt, demonstrate a commitment to freshness with dishes like their Grilled Poke Bowl. The chef elucidates that “all our food is made to order, including fresh sushi rolls and poke bowls,” to which Dida responded during the tasting, “This is super fresh.”

Concluding the tour with Local Koko Shave Ice, a sweet delight “served…inside of an actual coconut,” patrons also encounter an extra touch with the use of honey — a product of the owner’s beekeeping endeavor.

The video presents a vibrant and favorable view of the Kukui‘ula Market, touching upon various culinary hotspots and offerings within. The segment extends a hand toward an experience that mirrors local culture and inclusivity, encapsulating an ethos described by Dida: “That’s Aloha. That’s Hawaii. That’s our culture, yet tries to embrace the strangers to be able to come in and just be a part of the family.”

Thus, Kukuiula Market, through a lens uncolored by persuasive or promotional tones, emerges as an entity that has woven itself into the local fabric, offering a mixture of traditional and contemporary culinary experiences while maintaining its status as a longstanding family-operated establishment in Kauai.

Kukui‘ula Market

Arigato, Mrs. Roboto – Eating House 1849

Eating House 1849, settled in the realm of Poʻipū, Hawaii, serves as a symbolic interplay between varied culinary cultures, embodying the epicurean adventures and approaches of Chef Roy Yamaguchi. A subtle echo of Hawaii’s mixed cultural narrative, the establishment nods to a historic counterpart, the original Eating House, initiated by Peter Fernandez in the mid-19th century, a place where, as a representative of the establishment details, diverse “plantation-style food from different cultures” gathered, interacting in a kind of flavorful “potluck”.

While the premises of Eating House 1849 appear to be steeped in an intricate melding of Hawaiian, French, Californian, and Japanese culinary expressions, the dish exemplified in a described video involving Chef Clinton leans toward a nuanced blend of Hawaiian and Korean palates. “It’s a pork belly that’s been grilled, marinated prior with gochujang, which is traditional Korean chili paste, over a bed of romaine lettuce and some pickled veggies,” elucidated Clinton, offering a window into a dish that is “nice and light and crisp,” yet also navigates through the intricate textures and flavors that involve “the heat and the char of the grill and the pork belly.” The presentation is concluded with a delicate shower of “garlic chips that have been dehydrated.”

The culinary style and offerings at Eating House 1849 seem to underscore a marriage between diverse flavors and a conscious homage to the multiple cultural infusions that characterize Hawaiian cuisine. “It’s actually an identity,” emphasized Chef Clinton, addressing the varied culinary influences from “the Portuguese, Puerto Ricans, the Filipino, Koreans, the Chinese, Japanese.” It paints a tableau of a culinary identity that is both distinct yet profoundly interconnected with a myriad of cultural narratives.

In the shared dialogues about the dishes and culinary ethos of Eating House 1849, there lies a perceptible dedication to both respecting and innovatively adapting traditional flavors and techniques. Chef Clinton shares nostalgic reminiscences of his childhood, wherein “my grandma took charge of dinnertime,” initiating him into the culinary world through tasks like prepping onions and mincing garlic. These familial and cultural ties appear to weave into the fabric of his culinary creations, perhaps offering a subtle, yet intricate layer to the dishes presented to diners at Eating House 1849.

Chef Roy Yamaguchi, while not directly present in the video, is acknowledged as a pivotal influence, aiming to “bring back those moments” of culinary nostalgia and “have some sort of sentiment and some sort of sensibility towards what we call Hawaiian food,” as Chef Clinton emphasizes. This seems to illuminate the overarching approach at Eating House 1849, where the culinary explorations are not merely physical and sensory but also temporal, journeying through familial memories, cultural histories, and the diverse landscapes of international culinary arts.

Ultimately, the Eating House 1849 stands as a culinary entity that not only presents meals but subtly unfolds stories, embedding within its dishes traces of varied cultures, individual histories, and innovative culinary explorations. The discourse between traditionalism and modernity, local and international, appears to find a harmonious, flavorful coexistence within the confines of its kitchen and the experiences of its diners.

Eating House 1849 Website | Facebook | Instagram

Arigato, Mrs. Roboto – Lāwaʻi Food Trucks

Warehouse 3540 in Hawaii shelters an intersection of culinary narratives, manifested through two food trucks, Chipwrecked and Roots and Culture, each carving out its own distinct approach to cuisine. The former, operated by Justin and Sheena, is delineated by a notable commitment to the creation of “nachos, keeping it simple,” as articulated in a recent video hosted by Dida. This simplicity finds depth through careful, dedicated preparation of ingredients, a quality revealed in their meticulous preparation of various elements like the kalua pork, which is slow-cooked “with Hawaiian sea salt, cracked black pepper, and apple juice.”

The Black Pearl Nacho, a noteworthy dish from Chipwrecked, embraces components such as jalapeno, red onion, lilikoi barbecue sauce, and a particularly unique feature: crispy spam. Justin emphasizes the attention to detail in preparation, sharing that the spam is not merely used as-is, but is “marinated and deep-fried.” A commitment to ensuring a robust eating experience is underscored by their philosophy that “your chip will always be covered with cheese,” highlighting a meticulous attention to each component of their dishes. The Mermaid, a vegetarian nacho alternative, adopts roasted garlic and eggplant, alongside nutritional yeast and cashew milk, to compose a vegetarian cheese alternative that aims to ensure the dish is “really good.”

Chipwrecked’s dessert offering, dubbed the Anchor, juxtaposes white chocolate cream cheese sauce with a triple berry compote, exhibiting a dedication to transcending the savory and exploring the sweet, without departing from their fundamental chip-based medium. Meanwhile, Trish and Chef Mark of Roots and Culture craft dishes informed by a collective “about six nationalities,” navigating through a varied cultural and culinary landscape. Chili, “inspired by Chef Mark’s grandpa who used to make it every Sunday for the church,” represents not merely a savory dish but also a continuation of a familial tradition, incorporating Portuguese sausage, bacon, ground beef, and a melange of “special spices.”

Their kalbi, marked by a harmony of “sugar, soy, and more,” and their ahi, with its crust of wasabi peas and a complement of “truffle soy and toasted garlic aioli,” both echo a versatile exploration of flavor profiles. Additionally, a vegetarian offering brimming with “freshly organic greens and namasu” presents an alternative amid their diverse menu. These disparate yet cohesively presented dishes do not merely stand as isolated culinary options but symbolize a broader, multicultural culinary tapestry that Trish and Chef Mark navigate through their offerings.

Undeniably, this culinary exploration stationed within Warehouse 3540 opens a window to a gastronomic universe where traditions, narratives, and innovations mingle seamlessly. This landscape, delineated by nachos and diverse, multinational influences, casts a unique lens through which one might explore not merely a menu, but the storied and varied culinary histories encapsulated by both Chipwrecked and Roots and Culture. This presence of these food trucks extends beyond being mere eateries, translating into vessels through which patrons can, even if momentarily, partake in a rich, multifaceted culinary journey in the Hawaiian locale.

Lāwaʻi Food Trucks