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About What's happening. (Eugene, OR) 1982-1993 | View Entire Issue (Feb. 21, 1985)
Wildcrafting and Wizardry by Jim Stiak In the wintry foothills of the Cascades they stalk their prey, rubber boots treading the needled ' underbrush. When the object of their quest is spotted—a yellow root, almost flourescent in the forested light—the foragers are quickly on their knees, pulling the tangled growth from the soft humus. For hours they collect the sinewy yellow cords, taking only a little from each plant they find. Their bags finally full, they bounce back down the gravel road, heading to town with another load of Oregon Grape root. The idea of foraging through the woods for valuable herbs, of making a living by collecting raspberry leaves or valerian root, is as old as pharmacy. The actuality of selling Oregon Grape root by the ton is a recent phenomenon. Wild crafting—the gathering of herbs by hand in their natural wild environment—is alive and growing in Oregon. On Eugene's near-west side, by the still-historic WOW Hall, lies an unassuming white stucco building that has housed a succession of diverse tenants. The Moonies stayed here, as have a mas sage parlor, and the Trojan Decommissioning Alliance, with its spread of posters covering the large windows. But after the posters came down, a pastel-colored, hand-lettered sign, with a rain bow and a magic wand, appeared in front of the heavy beige curtains: "Columbines and Wizardry Botanical Laboratory." Inside those storied walls had sprouted not some medieval alchemist's dusty workplace, but a Department of Agriculture-inspected, shiny stain less steeled, well-scrubbed new business. Through the tiny lab within flow comfrey, mullein, and a score of other plants, to be processed into herbal tinctures, salves and elixirs, then distributed along the West Coast. "Our goal is to go nationwide this year," says Howie Brownstein, the taller, bearded partner of Columbines and Wizardry. Together with Fawn Parlaman, he now creates some 21 varieties of herbal tinctures by means of a deceptively simple process: the herbs are soaked in vodka for six weeks, and then the last remaining ingredients are extracted through a juicer. "We don't sell medicines," Howie's quick to point out, “just concentrated herbal extracts, just like vanilla extract." Nonetheless. Howie, a bot tomless well of herb lore, will readily relate the traditional uses of the herbs they use. Oregon Grape, for example, is a laxative and blood clean ser, having an effect similar to that of goldenseal, for which it is sometimes substituted. Valerian root tincture, he says, has been recently made il legal in New York City because of its sedative ef fects. "White willow bark," says Howie, "was used to reduce fever, inflammation, and stop pain any where in the body, as was white oak. Some che mist was playing with it and discovered aspirin, which was then made from bark, and is now syn thesized from other chemicals. Ma Huang was grown by the acre in China, shipped off to Merck or some other lab, who would derive ephedrine, the basis for many cold and allergy remedies, from it. Every once in a while, they find that some herb, like periwinkle, shows some effect in treat ing diabetes, in stopping tumor growth, and they try to make it illegal. Now they can synthesize most drugs easier, and herbs have fallen by the wayside." Not all herbs, however. The Herb Gatherers Association of Grants Pass recently sold over a ton each of Prince's pine and Oregon Grape to a North Carolina drug company. Howie and Fawn have been asked to supply large quantities of Oregon Grape root. 'The Chinese are also very interested in American herbs right now," says Howie. "I'd like to see from this business in the next couple years," continues the lanky herbalist, "ten or twenty wildcrafters able to support themselves by going out to the woods, making the legal ar rangements with the Forest Service, harvesting and tending the wild herbs, then shipping them off to the East right away." For now, the young company supports only the two, with its tinctures, elixirs, and "survival salve." They also offer workshops in tincture making and wildcrafting, and sell at Saturday Market. "It's a good life," says Howie, echoing a long-time Oregon sentiment, "to be able to get paid for going out to the woods." Get Out the Green Join the Saint Patrick's Day Parade as part of the 3rd annual Eugene-Springfield Irish Festival. Floats, marching units, bands, musical groups, entertainers will join in for the third St. Patrick's Day Parade on Saturday, March 16, beginning at 2 pm from the Amtrak Station at Third and Willamette. Pick up the applica tion for your vehicle, float or a marching unit at the Springfield or Eugene Chambers of Commerce Offices and the Eugene-Spring field Convention & Visitors Bureau. No float? Then, just join hundreds of your friends in the parade as it passes and walk along the route through downtown Eugene. Cookies Special! Feb.25-March 1 from PRINCE PUCKLERS Large Cookies reg. 55 C 35C 19—* 259chocolate TTCEYmamPs FCKLFRSontmeal - peanut butter | " , 861 WILLAMETTE “ Mon.-Thurs. 9:30-6 1 Fri.-Sat. 11-9 • 13th & HILYARD Sun.-Thurs. til 11 Fri.-Sat. til midnight. •Er Changing Our Name / 0008 OspuP Changing Our Location WATCH FOR THE OPENING OF The Gold Conspiracy Unique Gold & Silver Jewelry 99 Same building, new on-street location The Gold Conspiracy opens March 1 Silver Conspiracy will be closed Feb. 24-28 while moving!! 466 Willamette St. 343-8019 (Willamette & 5th, in the Lane Bldg.) f l * • • • woA. A Thru FebruGtY Only! e Springfield Centennial Happy Birthday, Springfield! This Saturday (Feb. 23) Springfield begins celebration of its 100th year of incorporation with a birthday party at the Red Lion Inn. The Centennial Committee has planned a year long series of exciting events and projects, some of which are: building a centennial fountain and an antique rose garden, a Springfield History exhibit at the Museum, and a Historical Walking Tour (in September). Also the CABOOS committee expects to receive title to the historic Southern Pacific depot, the oldest Queen Anne style depot in Oregon. The depot will need to be moved and renovated, and donations are welcome. For more information, call Janie Thomas, 747-9844. Best wishes on your 100th, Springfield! HEALTH FOOD AMD POOL STORE Large Selection of Cheeses PARMESAN & ROMANO $3.98 lb. SVENBO SWISS $2.551b. FETA $2.981b. RAW MILK CHEDDAR $2.39 lb. MOZZERELLA $2.49 lb. PROVOLONE $2.69lb. BAVARIAN BLUE CAMEMBERT $5.80lb Fresh Deli Sandwiches Open N-F9-7 Set. 9-6 R* 141 N. 3rd Street Springfield, Oregon Phone 747-1532 1 GREAT WALL RESTAURANT E SZECHUAN STYLE CHINESE FOOD C Chinese New Year Special ; Hot & Sour Soup or Egg Flower Soup aeer. i Egg Roll and Fried Won Ton Hunan Beef, Mar Far Chicken Good thru Feb. 26 Vegetable Deluxe, Pork Fried Rice i Tea & Cookie $4 95 per person • —for 2 or more peopled 1 862 Main St., Springfield - ORDER TO GO -726-9133 j WFEAR NOT, EUGENE. 7 A.M. IS BREAKFAST TIME AT TERRV’S" (and Friday’s we're open til 9) M-F 7 am-9 pm it. 8 am-9 1 Sun. 9-5 7 Hambunjer r Terrus ‘ grcat buignsomelettr and more >1 Pegtopo Mket -Clip and Save - From Humble Bagel... ; _-_ Fresh Breads Baked Daily I Mondays-WHOLE WHEAT BREAD 100% whole wheat—good for sandwiches and toast. Tuesdays-BASIL CHEESE BREAD New! A rich, hearty bread made with fresh basil and Swiss cheese. Perfect for soups and stews. Available in cloverleaf rolls, too. Wednesdays-SOUR RYE / A traditional light rye with caraway, seeds and a chewy crust. _ —' _ Thursdays—7-GRAIN BREAD New! An excellent sandwich bread, made with steel-cut I oats, wheat berries, polenta, sunflower seeds, barley, brown rice and millet. S Fridays—CHALLAH Our traditional braided egg bread. Serve it at that special weekend meal. Great for French toast, too. Sundays—GIANT CINNAMON ROLLS We’re famous for them. The perfect sweet roll for Sunday brunch. humble bagel • 24th & hilyard
