After running a sawmill for 15 years in Corvallis, Mode and Babe sold it, retired, and bought a 74-acre parcel of land just because they wanted it—even though they had no plans for its use. At the urging of their friends, Mode and Babe decided to build a nine-hole golf course, not letting their lack of experience with the game dissuade them. Since that spontaneous founding in the 1950s, Marysville Golf Course has been operated by the same family and has served Eugene-area golfers with a nine-hole USGA-rated course that’s appropriate for all ages and experience levels. A first-come, first-served policy rewards early risers and sleep-skipping permagolfers, and new sand traps and greens comprise an elegant landscape over which golf balls briefly orbit before being dragged down by gravity. Additionally, a covered driving range allows for long-distance putting during thunderstorms or temporary ice ages, and the pro shop carries name brands such as Nike and Callaway in addition to a selection of new and used clubs.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of The Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches, which dining companions can wash down with fruit smoothies.
A USHPA-certified advanced and tandem instructor, John of Oregon Hang Gliding School has taken to the skies on hang gliders since 1990 and taught the sport to newcomers since 1997. He also advises the curriculum for a university engineering program laying out pointers in a systematic way, and discouraging the use of protractors as weapons. Under John’s guidance, students begin with introductory lessons and ground school before advancing along the path to earning individual pilot ratings.
Jewelry designer Richard Gretz stocks a blend of earrings, rings, pendants, and meticulously crafted custom pieces. Patrons can don an emerald ring ($752), perhaps to celebrate a May birthday, or choose from a large selection of earrings ($35+), such as a pair of tanzanite studs ($240), which leave ears sparklier than a disco ball after its daily glitter bath. Using gemstones gathered during trips to Asia, Richard can transform clients’ visions into a custom designpiece ($2,000–$3,000 on average), be it a dangly pair of earrings or a necklace depicting the family tree. The adornment experts at Richard Gretz Goldsmiths can also repair beloved heirloom pieces ($20+; $100 on average) or resize rings.
Wise oenophiles stock WineStyles' shelves with top-quality nectars and preside over tastings of reds and whites three days each week. Customers can skip over exhaustive grape stomping and lengthy fermentation processes and indulge in finished products by exploring samples ($5–$10) at Thursday-evening tastings and at Saturday events. A different theme characterizes each of the Thursday and Saturday tastings, which are often hosted by representatives from local wineries and heavily attended by satyrs. On Fridays, customers embark on featured flights ($10) before swilling an entire goblet of their favorite of the samples. Accommodating staff members stand by to assist customers who wish to purchase bottles of selections that titillated their palate's fermented fancies.
Owned by a group of local farmers, Shedd Cafe is a friendly home-style eatery that sources the majority of its produce and proteins from local farms within 12 miles of its location. A lunch menu favorite is the farmer burger, topped with cheese, a fried egg, a John Deere ball cap, and your choice of ham or bacon on a homemade bun ($8.50). Shedd Cafe can also stuff your body’s crawlspace with a variety of sandwiches and fresh soups. The reservation dinner makes a family-style meal more about food and company than who can scream louder about not cleaning dishes. The menu varies at each of these Saturday farmer feasts, and everything from drinks to dessert is included with your reservation dinner. Although alcohol is not served, consuming dishes like those served at past reservation dinners—chicken and dumplings, barbecue tri-tip, and an orchard-themed meal—usually reproduces alcohol’s extreme feelings of sleepy euphoria. The next scheduled reservation dinners are February 25, March 12, April 2, April 23, and May 7.