A6 THE BULLETIN • SATURDAY, FEBRUARY 20, 2021
Hemp
DEAR ABBY
Continued from A5
Write to Dear Abby online at dearabby.com
or by mail at P.O. Box 69440, Los Angeles, CA 90069
Dear Abby: I’m a gay man
in my late 40s, partnered
with a man in his late 50s.
There are a lot of issues from
my past that I try hard to
move beyond and let go of.
I was wrongly accused and
convicted of a crime I didn’t
commit, for which I was sen-
tenced to life in prison.
I sat in prison seven years
before I was able to prove
my innocence and regain
my freedom. Even then, I
was forced to accept certain
requirements to keep my
freedom, regardless of being
proven innocent. Unfortu-
nately, I’m finding it difficult
because my partner keeps
sharing my story with people
who are complete strangers
to me. When they meet me,
the first words out of their
mouths are things like: “You
poor man, I’m so sorry,” or
“Wow, I can’t believe you went
through that,” and “Man, you
must be a strong person to
have gotten through that.”
How do I move past this, if
he keeps telling people a story
that is NOT his to tell, but
mine to disclose if I choose
to do so? The shame and em-
barrassment of facing this
trauma on a regular basis isn’t
healthy for me. How can I get
him to understand that he
needs to stop doing it?
I’m afraid to say anything
to him about it. He dismisses
my feelings most of the time
when I bring up things he
does that upset me.
I love this man. He was one
of only two people who stood
by me during my trauma and
made it possible to prove my
innocence. He was also my
“first.” My love for him has
grown over the years, but this
issue of my story being re-
vealed has to stop.
— Frustrated in the Midwest
Dear Frustrated: You not
only have to speak up, but
you also have to be heard.
That your partner dismisses
your feelings is controlling
and condescending. He has
no right to disclose VERY
personal information about
you with strangers.
You wrote that this is your
first relationship. If this con-
tinues, it may not be your
last. Present it to your partner
in these terms. Couples coun-
seling may save your relation-
ship, but only if the balance
of power is adjusted.
Dear Abby: I was friends
with my guy before getting
into a relationship with him
seven years ago. The problem
is, I feel like we are not grow-
ing. He is still living with his
mom; we have no plans for
the future, etc.
At least once a year, I ask
him how he views our rela-
tionship, but I only get the
same response that things are
fine the way they are. I have
started back in college while
maintaining a full-time job,
but I’m so frustrated I feel like
giving up on the relationship
and moving on. I’m stuck be-
tween a breakup and keeping
a friendship. Any advice?
He notes that state agencies
are working to better maintain
contact information for people
responsible for grow sites.
Part of the audit’s purpose
was to work out such kinks,
helping to regulate irrigation
compliance on hemp farms
elsewhere, Johnstone said. With
about 1,000 grow sites, South-
west Oregon has about half the
hemp operations in the state.
“We hope to take this pro-
cess on the road to support
other watermasters,” he said.
Bruce Corn, a commission
member and farmer near On-
tario, said he was concerned
that less than 20% of the grow
sites in Southwest Oregon were
visited during the audit, which
seemed to indicate the agency
was short-handed.
“Eighty percent were lucky
and didn’t get checked,” he
said. “There appears to be a
pretty large problem from the
data you brought back.”
Funding for the audit and
additional staffing was pro-
vided by the state’s Department
of Agriculture, which shifted
money to the water resources
department specifically to
study irrigation on hemp farms
last year due to complaints
about unlawful water use.
Wine
An even more entry-level
digital tool for rookie wine
drinkers is called Tastry, which
asks shoppers simple ques-
tions such as, “How do you feel
about the smell of flowers?”
Based on the consumer’s an-
swers, the tool recommends
wines that could suit the per-
son’s palate, providing a digital
sommelier-like experience.
Brown said wineries should
think about how they can label
their bottles, potentially using
labels that signal a particular
wine’s characteristics.
In the winery, some vine-
yards are turning to compu-
tational blending, a type of
artificial intelligence system
that helps winemakers create
blends that meet specific needs
or appeal to particular demo-
graphics.
Some conference attendees
seemed enthusiastic in their
comments: “This is amazing!”
Others appeared skeptical.
“Would small, hands-on
wineries really use this kind
of computation blending?”
wrote Lindsay Neilson, a wine
scholar, in the virtual chat.
In the vineyard, Brown said,
there’s room for technological
innovation, too.
Precision agriculture is mak-
ing its way into wine-grape
growing. In higher-end vine-
yards, fruit-picking robots are
beginning to emerge. Some
vineyards are using ultravio-
let light treatments and other
technologies to combat pow-
dery mildew, a fungal disease.
Some growers are even using
Burro “cobots,” a type of robot
that collaborates with humans,
to carry heavy buckets.
“The world is changing,”
said Brown, the consultant.
“You need to innovate to re-
main competitive.”
Hutchison buys his barley
from Cornerstone Farms, op-
erated by the Melville family in
Wallowa County between En-
terprise and Joseph.
“It’s a variety of barley that
does really well in these high
mountain valleys,” Hutchison
said. “That’s the key.”
He said he’s a small-scale
malter, processing 55 to 60 tons
of barley per year. That equates
to about 20 acres of the grain,
Hutchison said.
He has about 10 regular cus-
tomers.
Hutchison usually pro-
duces two or three batches per
month, each batch yielding
about 2½ tons of malted barley.
The bulk of his business are
the two types for which he won
gold medals — pilsner and pale
malts.
He said those are a chief in-
gredient in many types of beers,
both lagers and ales, the latter
being more popular among the
hundreds of craft brewers that
have proliferated in the U.S.
over the past few decades.
Pilsner, in addition to being
a type of malt, is also a style of
lager beer.
Hutchison said the preva-
lence of India pale ales such as
Pallet Jack in the Northwest has
cast attention on the role that
hops plays in flavoring beer.
Most beer aficionados, he
said, are at least somewhat fa-
miliar with hops.
Malt, by contrast, is some-
thing of a forgotten ingredient,
Hutchison said.
He chuckles as he notes
that people, on learning what
he does for a living, ask him
“how’s the hop business?”
Hutchison has to explain
gently that “that’s not what I
do.”
Although the type of malt
has a direct effect on the color
of beer — the shorter the dry-
ing period, the lighter-colored
the kernels and the resulting
brew — Hutchison said the
malting process can also affect
the flavor of the beer.
That’s particularly so with
beer styles such as pilsners, he
said, which have relatively small
amounts of hops, meaning the
malt contributes much more to
the beer’s flavor palette.
Hutchison said he can’t pre-
dict whether his awards will
bring new customers for Gold
Rush Malt.
For now, the pandemic re-
mains a major factor.
With restaurants and bars
closed or severely restricted
for much of the past year, de-
mand for his malted barley has
dropped by 60% to 70%.
“I can produce more if the
demand is there,” Hutchi-
son said. “We’ll wait and see, I
guess.”
ceiving vaccinations, there is
no way to predict what the
landscape will be like in the
spring or summer — or what
restrictions will be in place.
In anticipation of continued
restrictions, Sarah Lu Heath,
the executive director of As-
toria’s downtown association,
hopes to plan other types of ex-
periences for visitors, perhaps
outdoor exhibits or installa-
tions instead of events.
Both Heath and Reid know
the tourist months this year
will continue to be very dif-
ferent for visitors and visited
alike.
“I don’t think anybody has
the illusion that they’re go-
ing to come here and have
the same experience they had
pre-pandemic,” Reid said.
While many tourism-based
businesses have suffered, in
many ways, tourism never re-
ally left the coast, noted Todd
Montgomery, who leads the
hospitality management pro-
gram at Oregon State Universi-
ty-Cascades in Bend.
Even as virus cases soared
across the state and public
health officials urged people to
limit unnecessary travel, visi-
tors continued to flock to the
coast on sunny days well into
the fall and winter months.
The coast provided attractive
options for outdoor recreation
as, increasingly, everything else
was closed.
The Oregon Coast Visitors
Association saw fewer national
and international travelers, but
more Oregonians who came to
the coast for overnight stays or
on daytrips.
Visitation was not evenly
distributed. Instead, it seemed
“patchy and somewhat unpre-
dictable,” said Marcus Hinz,
the executive director of the
visitors association.
In September, Seaside saw
an increase in quarterly lodg-
ing tax revenue collected over
the prior year. Meanwhile, As-
toria reported a decrease of
about 12% from July through
December compared to the
same period in 2019.
Last year’s visits came with
challenges, too — challenges
that will likely persist as indus-
try leaders predict pent-up de-
mand for travel and recreation
will result in a busy summer
this year.
Last year, state parks on
the coast saw huge numbers
of people arrive. They often
left behind piles of trash on
beaches and trails.
The visitors association also
saw an increase in the number
of people seeking out licenses
and permits for hunting, fish-
ing and camping for the first
time. To Hinz, that indicated
that “we need to try harder
than ever to insert messages
about etiquette and expecta-
tions into any communications
they receive.”
Instead of the inspirational
marketing of the past, Hinz
said the visitors association is
focused on emphasizing in-
structional messaging about
how to visit responsibly.
“We know visitors are com-
ing, and all we can really do is
manage the situation,” he said.
from significant setbacks.
The businesses that survived
into 2021 have already had
to adapt — many times over.
Restaurants turned to takeout.
Hotels, bars and restaurants
adopted technology to stream-
line their processes and reduce
labor costs. Then they had to
stay agile, pivoting quickly with
shifting rules and guidelines.
They will need to continue
to be nimble, Montgomery
said.
He is struck by how differ-
ently people have responded to
the pandemic. Some longed for
indoor dining, and when it was
offered again, they dove back
in without hesitation. For other
people, indoor dining contin-
ues to feel too risky.
Businesses will need to ac-
commodate this fragmented
customer base, perhaps for a
long time to come, Montgom-
ery said.
Then there is the labor pool
to consider.
Preliminary research con-
ducted through Oregon State
shows a high number of work-
ers in the hospitality and travel
sectors are not seeking out jobs
in those industries. They were
discouraged by how their em-
ployers responded to the coro-
navirus and, in some cases,
failed to protect workers.
These sectors struggled with
a labor shortage even before
the pandemic.
Now, Montgomery said, “I
think the labor market just got
harder.”
Continued from A5
Sierra Dawn McClain/Capital Press file
Chardonnay grapes grow at Hyland Estates in Dundee.
— Uncertain in Alabama
Dear Uncertain: Of course,
your guy thinks things are
fine the way they are. They
are — for him. I’m delighted
you decided to return to col-
lege and get your degree.
By doing so, you are taking
control of your life, which is
moving in the right direction.
Please understand that you
may not only outgrow the re-
lationship, but also this young
man. By all means, keep him
as a friend if you can. Be a role
model if he’s able to learn from
your example, but continue to
broaden your horizons.
YOUR HOROSCOPE
By Madalyn Aslan
Stars show the kind of day you’ll have
õ õ õ õ õ DYNAMIC | õ õ õ õ POSITIVE | õ õ õ AVERAGE | õ õ SO-SO | õ DIFFICULT
HAPPY BIRTHDAY FOR SATURDAY, FEB. 20, 2021: Emotional,
perceptive and sympathetic, you absorb life like a sponge and learn quickly.
This year, you focus more on your mental strengths and you succeed admira-
bly. There will be a huge change in your career path. If single, it won9t be for
long. Soon there are joyful announcements to make. If attached, you are too
devoted to your partner. Clarity is the theme of 2021. LEO can be bossy.
ARIES (March 21-April 19)
õõõõ Today promises a variety of important emails and phone calls. You
will be juggling several projects and appointments simultaneously. Confirm
plans with others to avoid confusion, and much is accomplished. Tonight:
Your great capacity for problem-solving is in evidence.
TAURUS (April 20-May 20)
õõõõõ You will be able to make purchases you9ve longed for, and it will be
possible to use money to generate true enjoyment. Just be cautious about
over-extending yourself. Compare prices and remember to budget. Tonight:
Your famous love for luxury is satiated.
GEMINI (May 21-June 20)
õõõõõ You9ll be enthused and motivated. Today will conclude on a very
upbeat note. Many worthwhile projects will 4 finally 4 be in the works. Be
versatile and creative in applying your talents; your earning ability will blos-
som. Tonight: A great sigh of relief.
CANCER (June 21-July 22)
õõõ Answers and inspiration come from within now. New appreciation of
the peace and freedom of solitude develops today. Perform an anonymous
act of kindness, and a deep sense of satisfaction comes. Tonight: You would
benefit from a change of scene.
LEO (July 23-Aug. 22)
õõõõ Today finds your physical vitality improving. Depression lifts, and
your faith helps you carry plans forward. Helpful guidance comes from
friends. It9s a good time to seek an opinion or request advice. Tonight: A con-
versation can be very significant. Listen closely.
VIRGO (Aug. 23-Sept. 22)
õõõõ Today is all about interaction with others. Remember the value of
networking and improving your people skills. Maintain a balance between
your personal and your professional life. Being well-rounded will better
prepare you to reach your goals. Tonight: Surround yourself with loving
energies.
LIBRA (Sept. 23-Oct. 22)
õõõõ A flair for style and a yearning for practical achievement motivate
you today. A plan for growth develops. You feel penetrating yet cautious.
Keep your faith strong, but act independently. Relationships between family
members are mutually enjoyable. Tonight: Contact a foreign friend.
SCORPIO (Oct. 23-Nov. 21)
õõõõ Others tend to be generous if you seek financial advice or assistance.
Your sensitivity and thoughtfulness win the loyalty of another. A message
from a loved one who has passed on may comfort you. Tonight: An early
night of restful sleep.
SAGITTARIUS (Nov. 22-Dec. 21)
õõõõõ Others have a different viewpoint regarding love. Communicate.
You will prevail if you respect the perspective of those you are intimate with.
There is much exploring and probing in progress. Tonight: A wonderful din-
ner date with a loved one.
CAPRICORN (Dec. 22-Jan. 19)
õõõõ Sunlight carries health-giving and antiseptic properties. Be aware of
how the quality of light in your home is affecting you and adjust it until it9s
ideal. You9ll be amazed at how proper lighting enhances your well-being.
Tonight: Meditate by the light of a favorite lamp.
AQUARIUS (Jan. 20-Feb. 18)
õõõõõ Develop your creative potential. Purchase an attractive journal and
matching pen to record your ideas. They9re likely to be too good to let them
fall by the wayside. Artistic endeavors of all kinds will flourish today. Tonight:
Be patient; success comes.
PISCES (Feb. 19-March 20)
õõõõ Special projects can lead to a new career emphasis. You9ll play host
to visitors. Home improvements can be planned. Experiment with bold,
bright colors. Children have much to teach you and can be a catalyst for
change. Tonight: A new competitive quality develops.
Malt
Continued from A5
“It was way more than I ex-
pected,” Hutchison said Tues-
day. “It’s the first time I’ve en-
tered.”
He was the first malter to
win two gold medals in a sin-
gle competition, according to
the Craft Maltsters Guild.
Hutchison competed against
27 other malters from seven
countries, 17 states and one
Canadian province.
Hutchison said he was
pleased not only with the rec-
ognition from his industry, but
because the awards validated
his efforts to improve every
batch of malted barley based
on the feedback he gets from
the brewers and distillers who
buy his product.
“I’m always tweaking the
process to make a better qual-
ity malt,” he said.
Tourists
Continued from A5
Flexibility
A number of businesses told
The Astorian they weren’t only
ready to welcome tourists back,
they need them to return. Last
year, several businesses closed
their doors permanently; oth-
ers are teetering on the edge.
But businesses said they also
need flexibility in how they ac-
commodate visitors.
MacGregor’s, a restaurant
and whiskey bar in Cannon
Beach, asked city leaders to
allow them to set up outdoor
seating in three parking spots
outside of the business. With
ever-changing capacity guide-
lines for indoor seating and no
parking lot or deck available,
owners Holly and Chip Mac-
Gregor faced significant reve-
nue shortfalls and few options
for boosting business if they
couldn’t also provide outdoor
seating.
Under state guidelines,
restaurants in Clatsop County
can only seat up to 25% of their
capacity but also must main-
tain distances between tables.
In smaller buildings, some
businesses may not even be
able to reach the 25% capacity
allowance.
The MacGregors feel the
city’s decision could have come
months earlier. Still, they are
glad to have a little bit of insur-
ance, though Holly MacGregor
feels the benefits may be pretty
equal to the harm at this point.
She is concerned about tak-
ing away parking options from
potential customers in a city
already infamous for parking
woes. Besides, she noted, out-
door seating on the coast often
means contending with the
cold, the wet and the wind. She
will need to have staff for the
extra tables and find tents that
don’t blow away.
Though the number of re-
ported coronavirus cases is
dropping and people are re-
Challenge
For businesses, one chal-
lenge with the return of tour-
ism will be the ability to re-
main adaptable.
Montgomery believes times
of disruption can open the
door to great opportunities, but
many tourism-based businesses
on the coast are still recovering