Jaunts for the
Escape to Oregon’s
A growing industry
navigates new regulations
on an old drug.
march | april 2016 • volume 35
A VISUAL HISTORY pg. 90
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march | april 2016 • volume 35
Measure 91 means
Buzz Martin: The
The poet laureate of
loggers, Buzz Martin put
a way of life to music and
met Johnny Cash along
by AMY DOAN
Escaping the Cold
Spring weather can be
unpredictable. Take the
guess work out of your
recreation and explore our
five getaways in Oregon’s
by VANESSA SALVIA
An historic gallery of
these towering wilderness
icons that offered Pacific
protection, with a view.
photos provided by
U.S. Forest Service
Oregon is once again a pioneer
state, this time navigating the
legalization of marijuana for
recreational use. We parse
details of the budding cannabis
by AMY FAUST
COVER An historic photo of the Gifford Pinchot National Forest Lookout, circa 1930.
The Oregon Community Foundation
provides tax-deductible options to
help create a brighter horizon for
march | april 2016 • volume 35
50 54 72 102
Eugene Pavlov Intisar Abioto Peter Mahar Talia Galvin
People, places and products we
love. Events. Libations. Restaurants.
42 TRIP PLANNER
Where palm trees grow and tourists are
48 TRAVEL SPOTLIGHT
A nautical pitstop in Portland en route to
50 ROAD RECONSIDERED
Over the western slopes of the
Cascades toward the coast or Central
Oregon on Highway 20.
From the Editor
Map of Oregon
54 ARTIST IN RESIDENCE
Arvie Smith tackles racism with a
saturated vaudeville twist.
60 FROM WHERE I STAND
Silver Lake resident Angel Roscoe loves
country life and runs one of the most
famous remote restaurants in Oregon.
62 SOUND OFF
Richard Swift’s creativity spans his solo
work to playing with The Shins to touring
as the bassist for The Black Keys.
Trail Labs explains why “outdoor
technology” isn’t an oxymoron.
68 WHAT I'M WORKING ON
Naturally felled lumber gets
repurposed at Urban Lumber Co.
70 MY WORKSPACE
Given Back Bird Houses are green
builders for the aviary world.
72 INTO THE SOUL
A rescued bull inspires a squeaky
74 GAME CHANGERS
A nonprofit runs on the premise that
recipients of aid should be active
participants in their future—no matter
Food & Home
102 FARM TO TABLE
Face Rock Creamery revives
Bandon’s long history of
108 HOME GROWN CHEF
Smoked bleu cheese dressing.
Kitchen updates retain a vintage feel.
Four ways to combine a history
lesson with the outdoors.
124 ATHLETE PROFILE
Heptathlete Brianne Thiesen-Eaton
is headed to the Olympics.
Purple yarn, safer babies
Every year, knitters all around the state gather to knit purple caps.
Legacy Health then gives the caps to the parents of newborns at
our hospitals as part of the CLICK for Babies campaign.
The caps remind the parents to be calm — even when babies cry
Using little caps to help put an end to
Shaken Baby Syndrome is just one of
the countless ways we are working
with others to make our community
a healthier one.
To see more of these stories:
Our legacy is yours.
Legacy donates yarn, organizes volunteers and
collects and distributes caps as part of a national
campaign aimed at preventing injuries to babies.
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Come to a place we think is a little
slice of heaven. Camp Sherman,
the hidden gem of Central Oregon,
is waiting to greet you and your
family. The majestic Metolius
River flows under a tall canopy of
Ponderous Pines, Larch, Fir and
Cedar trees. Fly-fishing, camping,
hiking, biking and wildlife viewing
are favorite pastimes. For more
information on lodging and our
area visit MetoliusRiver.com
Camp Sherman Store & Fly Shop
Cold Springs Resort & RV Park
House on Metolius
Hoodoo’s Camp Sherman
Motel & RV Park
Lake Creek Lodge
Metolius River Lodges
Metolius River Resort
The Lodge at Suttle Lake
Time to Unplug
CHIEF CONTENT OFFICER Kevin Max
WEB | SOCIAL MEDIA
DIGITAL MEDIA MARKETING COORDINATOR
DIRECTOR OF OPERATIONS
HOME GROWN CHEF
ADVERTISING ACCOUNT EXECUTIVES
Kristie La Chance
Anna Bird, Kimberly Bowker, Melissa Dalton, Lee DiSanti,
Amy Doan, Bronte Dod, Thor Erickson, Amy Faust, Lee
Lewis Husk, Julie Lee, Sophia McDonald, Allison Miles, Peter
Murphy, Phil Nelson, Felisa Rogers, Vanessa Salvia, Lori
Tobias, Mackenzie Wilson, Brian Yaeger
Intisar Abioto, Talia Galvin, Rob Kerr, Peter Mahar,
Eugene Pavlov, Meg Roussos, Claire Thorington,
Heidi Weiss-Hoffman, Cameron Zegers
PMB 218, 70 SW Century Dr.
Bend, Oregon 97702
All rights reserved. No part of this publiCation may be reproduCed or transmitted in any form or by any means, eleCtroniCally or meChaniCally, inCluding
photoCopy, reCording or any information storage and retrieval system, without the express written permission of Statehood Media. ArtiCles and photographs
appearing in 1859 Oregon’s Magazine may not be reproduCed in whole or in part without the express written Consent of the publisher. 1859 Oregon’s Magazine
and Statehood Media are not responsible for the return of unsoliCited materials. The views and opinions expressed in these artiCles are not neCessarily
those of 1859 Oregon’s Magazine, Statehood Media or its employees, staff or management.
Statehood Media sets high standards to ensure forestry is praCtiCed in an environmentally responsible, soCially benefiCial and eConomiCally viable way. This
issue of 1859 Magazine was printed by AmeriCan Web on reCyCled paper using inks with a soy base. Our printer is a Certified member of the Forestry Stewardship
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When you are finished with this issue, please pass it on to a friend or reCyCle it. We Can have a better world if we Choose it together.
Come to a place we think is a little
slice of heaven. Camp Sherman,
the hidden gem of Central Oregon,
is waiting to greet you and your
family. The majestic Metolius
River flows under a tall canopy of
Ponderous Pines, Larch, Fir and
Cedar trees. Fly-fishing, camping,
hiking, biking and wildlife viewing
are favorite pastimes. For more
information on lodging and our
area visit MetoliusRiver.com
Camp Sherman Store & Fly Shop
Cold Springs Resort & RV Park
House on Metolius
Hoodoo’s Camp Sherman
Motel & RV Park
Lake Creek Lodge
Metolius River Lodges
Metolius River Resort
The Lodge at Suttle Lake
Time to Unplug
THOR ERICKSON is
INTISAR ABIOTO is
LORI TOBIAS arrived
is a photographer based
is a food and lifestyle
a chef instructor at the
an adventurer, dancer,
on the Oregon Coast
in Oregon City with a
photographer based in
Cascade Culinary Institute
photographer and writer.
fifteen years ago and
passion for capturing
Bend. With an extensive
in Bend. He likes to say that
With a research focus on
after traveling the country
real moments, people’s
background in the food and
his culinary career chose
the global African diaspora,
for two decades. She
true personalities and the
wine industry, she brings an
him. His father owned
her form of story inquiry
was a feature writer and
jaw-dropping beauty of
educated and creative eye
several restaurants in the
as a way of life has taken
columnist for the Rocky
the Northwest. He and his
to her photography. If she
San Francisco Bay area,
her from Memphis to
Mountain News, and has
wife photograph weddings
is not in the kitchen testing
and he grew up working
Berlin to Djibouti, seeking
spent more than a decade
together for most of
and photographing recipes,
in them. Prior to teaching,
authentic stories of people
covering the Oregon Coast
the year, and use their
she can be found out on
Thor worked for thirty-two
within the African diaspora.
for The Oregonian. She
vacation time to travel,
the trails running, biking,
years in the restaurant
In 2013, she founded The
freelances for numerous
play cards and eat great
bird hunting or exploring
industry, including at Chez
Black Portlanders, an
publications from the
food. In his free time, he
Oregon’s rivers with her
Panisse in Berkeley. He also
exploratory photo blog
central Oregon Coast
goes on hardcore camping
husband and German
trained as a butcher in Italy
imaging people of African
home she shares with her
trips, makes pizza, and
shorthaired pointer. For
and Germany. Thor lives in
descent in Portland, where
husband, Chan, and rescue
enjoys a glass of scotch
us, Heidi photographed a
Bend with his wife, Cathy,
she also makes her home.
pup, Mugsy. Her novel
and a good pipe. In this
delicious cheddar crumb
and their son, Jahn. Thor
Portland is where Intisar
Wander is due out from
issue, Peter photographed
apple pie for Recipes on
makes smoked bleu cheese
Red Hen Press in the fall of
soapmaker Skyler Veek
dressing for us (and for
Arvie Smith for Artist in
2016. In this issue, Lori tells
and her 1,500-pound muse
you) in this issue’s Home
Residence (p. 54).
the story behind Lucky Bear
for Into the Soul on p. 72.
Grown Chef (p. 108).
Soap Co. for Into the Soul
on p. 72.
20 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
POOR CINDY, OUR LONG-TIME office
manager. How many calls she’s taken over
the years from anxious subscribers asking
when the next issue was coming out! “Did
I miss one? Is my subscription current?”
Such is life for a bi-monthly magazine. For
our readers, 1859 has been a lot of things
over the past seven years—an insider’s
travel guide, a source of culture, a slice of
history, a scenic byway through the middle
of Oregon. Beginning July, however, we will
be one more thing for our fans—monthly.
Expect the same high-quality story-telling,
without the two-month intermission. Current
subscribers will receive the extra issues
at no additional cost. We offer an introductory
discount for new subscribers at
Will we ever run out of things to write
about? Probably not. This is Oregon—the
monolithic coast, the rugged high desert,
the cool high alpine, and soggy temperate
rainforest and the people whose lives inspire.
This state’s got stories to tell. We hope
you will join us as we delve deeper into the
Cascades, listen to tunes from emerging
musicians, discover innovative companies
and talk with leaders who embody the spirit
and the soul of Oregon.
In 1971, Johnny Cash said, “The only difference
between me and Buzz is that he’s
singing about lumberjacks and I’m singing
about cotton pickers.” Buzz Martin came
from an era of loggers, cork boots, chokes,
whistle-punks and hooktenders. He didn’t
have a charmed life by most accounts—living
without electricity in the Oregon woods,
going blind at age 13 before regaining his
sight two years later, losing both of his parents
as a teen and finally following his brother-in-law
into the woods to become a logger.
In camp with his colleagues, Buzz would
break out his guitar and sing songs about
the life of being a logger. His lyrics were simple,
his voice a rugged mix of John Wayne
and Johnny Cash, his audience growing.
In “The Story of Buzz Martin, the Singing
Logger” on page 76, Amy Doan looks back
at one of Oregon’s cultural icons. A special
thanks to Buzz’s son Steve Martin for retelling
some of the stories and songs.
Around the same time that Buzz was
crooning about timber, an arduous artist in
the making, Arvie Smith, was confronting
racism in America. In the 1950s, he said he
was turned away from art school with the
comment, “We don’t need your kind here.”
Today, Smith is an accomplished master who
addresses issues of race in bold and colorful
paintings created in his Portland studio. See
his work and read his inspirational story in
our Artist in Residence piece on page 54.
I remember my first Forest Service lookout.
It was the Green Ridge Lookout, standing
two stories above the ground and another
2,000 feet above the Metolius River.
Mt. Jefferson gives a stunning profile to the
north and this is even more cleverly framed
when one is sitting in the outhouse adjacent
to the lookout. We made a fire, cooked
steaks and drew on wine and, later, whiskey
as night brought its chill. That was 2005.
In this issue’s Gallery on page 90, we
look back at these structures in a photo
journal culled from an era soon after they
were built nearly a century ago. This series
comes from the U.S. Forest Service. You can
feel the history in these wooden dinosaurs.
You can witness the sky as you’ve never had
the chance to before. You can go online and
book one of these rustic suites on stilts.
There’s nothing like it, really.
Finally, you’ll have to get up and move,
though the spit of spring may persuade you
to stay indoors just until the weather lifts
and warms. Instead of waiting, head to one
of Oregon’s perpetually warmer and drier
climates colloquially known as “banana
belts.” We take you to a handful of spots
around the state that make getting out a
drier proposition during Oregon’s otherwise
soggy spring. Cheers!
22 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Just the beginning.
We never stop searching. For sustainable design
techniques. New K-12 classroom methods. Insights
into biology. In physics. And our own minds.
UO academic programs? Like those just mentioned?
Among the best in the country.
Because once we find an answer, we’re back out there.
Asking more questions. Looking for a new vista.
And sometimes the view we need is right in our
So, one of these days, we’ll see you on top of
Spencer Butte. Bring questions.
Readers and our online
Love the “Painted Hills.” I was born in Oregon
nearly 52 years ago and saw this place for the
first time last year!
First time I was there I was amazed we had
such a beautiful place in Oregon. It gets very
If you don‘t find the big hairy guy, the hike is
Road Reconsidered: Highway 97
We went as kids. It was fun and I remember a
great ice cream place there.
A great place to take friends to see the “old
world” in Oregon.
I experienced the best road trip through Shaniko!
What a beautiful part of Oregon!
Don’t forget to stop at Oregon’s newest state
park, Cottonwood Canyon. It is beautiful and
not far from Wasco.
What a gal! Very few men, or women, could
have pulled this off.
Filed under I did not know this—always like
these forgotten history stories.
Amazing story about a very brave woman.
24 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Join the conversation: 1859magazine.com facebook.com/1859oregon twitter.com/1859oregon
ALL GETTING MORE FROM THEIR ENERGY.
Here in Oregon, thousands of businesses and individuals are saving money with help from
Energy Trust of Oregon. With cash incentives for energy improvements, we can help you get
more from your energy.
Are you ready to get more from your energy?
Visit www.energytrust.org/more or call us at 1.866.368.7878.
Serving customers of Portland General Electric,
Pacific Power, NW Natural and Cascade Natural Gas.
More ways to connect
with your favorite Oregon content.
1859magazine.com | #1859oregon | @1859oregon
Every month we highlight the
best events going on around
the state. To see more, go to
Extended Gallery: Mainstream Green
SHARE ON FACEBOOK
Follow and tag @1859Oregon
and #1859Oregon on our
Oregon adventures and we‘ll
share it back.
SUBMIT YOUR OREGON
It’s no secret that Oregon is a
photogenic state. When you
take a photo that captures her
splendor, send it our way for
a chance to get it published in
Last issue’s Postcard taken on the Lower
Deschutes River by Arian Stevens.
Make your own
Bleu Cheese Dressing
and catch our picks for
restaurants, events and
to-dos coming up.
26 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
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28 Notebook 42 Trip Planner 48 Travel Spotlight 50 Road Reconsidered
People, places & products we love
Ellen Morris Bishop
1. Holding onto history | Wallowa Lake Lodge
When the Wallowa Lake Lodge was put up for auction last year, a group
of Joseph residents stepped in. Built in 1923, the lodge sits among oldgrowth
trees and undeveloped wetlands where the Wallowa River runs
into Wallowa Lake. The lodge is a popular retreat for visitors, and the
surrounding area provides important habitat for bald eagles, golden
eagles, otters, mergansers and Kokanee. The group of locals formed Lake
Wallowa Lodge LLC and have been working to raise more than $2 million
to buy the property. | lakewallowalodge.com
2. The Photographs of Brian Lanker | Tribute book
Released in January, From the Heart: The Photographs of Brian Lanker
celebrates the life work of the late Brian Lanker, a Pulitzer Prize winner who
moved to Eugene in 1974. Before Lanker’s death in 2011, he lived a big life
and built a decorated career as a photojournalist. From the Heart combines
his most striking photos with poignant captions from Lanker’s former
colleague Mike Tharp, along with essays from loved ones and quotes from
Lanker himself. There will be an exhibit of his work in honor of the book at
the Jordan Schnitzer Museum of Art in Eugene until April 24.
3. Rural author | Mary Emerick
The Geography of Water is Wallowa County resident Mary Emerick’s
first published novel, released this past November. It’s about a young girl
named Winnie (short for Winchester, her father’s favorite hunting rifle),
who lives on a secluded Alaskan island. Emerick had the idea for the story
when she was a Forest Service kayak ranger off the coasts of Alaska’s
Baranof and Chichagof islands. “It’s impossible not to let the wildness
of the country inspire you. It’s really true wilderness out there,” she said.
4. Protein and peanuts | Wild Friends Foods
Wild Friends Foods, a Portland-based company that was formed out of a
dorm room at the University of Oregon in 2011, launched new Protein+
flavors this past year. The company’s nut butters have been hugely popular
since they first hit shelves. | wildfriendsfoods.com
5. Pre-flight cinema | PDX Hollywood Theatre annex
This summer, Portland International Airport (PDX) travelers will have a
new way to kill time before boarding or during layovers. Portland’s historic
Hollywood Theatre is opening an eighteen-seat theater annex at PDX that
will show local and regional short films. This annex joins a crew of food
trucks and local restaurants at the airport, suggesting that PDX might be
the next up-and-coming Portland neighborhood.
28 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Woodburn | March 25-May 1
written by Bronte Dod
Take some time this spring to
stop and smell the tulips at the
annual Wooden Shoe Tulip Festival
in Woodburn. There are
more than forty acres of tulips
to explore every day on the
farm, with u-pick sections to
bring home a freshly cut bouquet.
The farm also has bulbs
to buy. Try the authentic Dutch
food, or bring your own picnic
lunch to kick back with stunning
views of Mt. Hood.
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 29
Save the date for these
events around Oregon
written by Bronte Dod
TRACK & FIELD
IAAF World Indoor Championships
Portland | March 17-20
For the first time since the inaugural event in 1987, the
IAAF World Indoor Championships will be held in the
United States, and Portland was chosen as the host
city. For four days, 600 athletes from 200 countries will
compete for world titles and records in thirteen track
and field events. Ashton Eaton, the 27-year-old Oregon
athlete known for holding the world record in the
decathlon, will compete again this year to defend his title.
If you can’t make it to the events at the Oregon Convention
Center, there will be a Fan Festival every day of the
competition at Pioneer Square in downtown Portland.
Savor Cannon Beach
At this year’s Savor Cannon Beach
Culinary Festival, wine from more
than forty wineries available at the
wine walk, giving you the opportunity
to try a variety of the worldclass
wines produced in the Pacific
Northwest. The weekend festival will
also highlight the growing art and
culinary scenes on Oregon’s coast.
St. Patrick’s Day Dash
This is the sixth year of the St.
Patrick’s Day Dash in downtown
Bend. The annual 5k race is fun and
family friendly and starts and ends
at Deschutes Brewery. Prizes go
to those with the best outfits. All
proceeds from the race will benefit
Kids Center, a child abuse intervention
center for Central Oregon.
Thousands of film lovers will be
in Southern Oregon in early April
for the Ashland Independent Film
Festival, which recently received a
$10,000 grant from the National
Endowment for the Arts. This
year’s festival will screen ninety
documentary, feature and short
films from around the world in
downtown Ashland at the Art
Déco Varsity Theatre.
Soul’d Out Music Fest
Portland’s Soul’d Out Music Fest
differs from the usual music
festivals. The four-day event puts
together surprising pairs to perform,
and the venues are spread
across the city. The headlining acts
for the seventh annual festival in
Portland are Gary Clark Jr., Sharon
Jones + Trombone Shorty and
Hood River Hard Pressed
With more than 400 orchards,
Hood River is known as Oregon’s
“fruit loop.” The small city is now
home to eleven craft cideries, and
it is quickly becoming known as
the craft cider hub of the Pacific
Northwest. This festival is your
chance to get versed in cider by
trying brews from twenty cideries
from Hood River and other areas
around the Pacific Northwest.
April 29-May 1
The Eugene Marathon is consistently
ranked as one of the best
running courses in the marathon
world. Chances are that if you’re
not running in one of the events
yourself, you probably know
someone who is. After all, it is
30 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE For more information on these and other events, visit 1859magazine.com/events
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written by Anna Bird
Oregon Cabaret Theater
HAVE YOU EVER thought your cocktail
or dinner could use a little extra spice? Add
a dash of cabaret in Eugene or Ashland and
your meal will be anything but bland.
Cabaret has roots in Europe in the
1800s, becoming a prominent piece of
American culture during the 1920s.
Cabaret blends comedy, music and
dance in a dinner theater experience.
Performances often dabble in political
satire or social commentary, while
drinking in the whimsy and decadence
of the Roaring ’20s.
While cabaret was a rousing success in
its heyday, traditional cabaret disappeared
from the cultural landscape during the rise
of television. In the late ’70s and early ’80s,
cabaret experienced a resurgence. By the
mid-1980s, cabaret flapped through scores
of New York City clubs.
A long way from New York, the Oregon
Cabaret Theater (OCT) was formed in
1986 in Ashland’s First Baptist Church.
A natural fit in Ashland’s theatrical landscape,
OCT has grown steadily over the
past thirty years and now presents more
than 270 performances every season. In
traditional cabaret fashion, the OCT offers
food and drinks. This spring, for example,
you can enjoy a broiled filet mignon
with oregonzola scalloped potatoes while
watching Ring of Fire, a musical from the
iconic Johnny Cash repertoire.
“People know they’ll eat well, they’ll
get live music and watch professional talent
in this beautiful old vintage space,”
said Rick Robinson, managing director
of OCT. “It’s a good counterpoint to the
offerings of the world-class theater down
The Actors Cabaret of Eugene, a nonprofit
performing arts organization in
downtown Eugene, has been around since
1978. Its winter production of Disenchanted,
a musical comedy about fed-up Disney
princesses, received rave reviews for its
bawdy take on antiquated classics.
Both shows get you more bang for your
buck than the average restaurant or bar. It’s
a kick in the pants … and all that jazz.
CATCH A CABARET
“Ring of Fire” | Oregon Cabaret Theater
Through April 17
“Priscilla Queen of the Desert”
Actors Cabaret of Eugene
32 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Salishan Spa & Golf Resort
Welcome to the authentic Oregon Coast
Just as the magnificent Oregon coastal forest surrounds and embraces Salishan Resort, our beautifully
remodeled guest rooms will wrap you in luxury. From the views of towering Douglas firs and tranquil
Siletz Bay to the Oregon timber used in the woodwork, every aspect of your stay will be infused with
authentic elements of the coast. Come stay with us, and embrace all that Salishan has to offer.
Maloy's offers a fabulous selection of antique and
estate jewelry and fine custom jewelry, as well as
repair and restoration services.
1-800-452-2300 - salishan.com
Plan your Oakridge getaway at EugeneCascadesCoast.org/Waterfalls | 800.547.5445
Untap Oregon’s Spirits
written by Anna Bird
WHEN RAVEN & ROSE OPENED in the
130-year-old William Ladd carriage house
in Portland, bar director David Shenaut saw
an opportunity to create historically inspired
cocktails. Shenaut and his staff infused the
history of the building into the drink menu,
naming drinks after friends and family of the
Ladds, while incorporating classic ingredients
and single-barrel spirits.
Shenaut is not just the bar director of Raven
& Rose’s bar program, but the events and
hospitality director for the Oregon Bartenders
Guild and the co-founder of Portland
Cocktail Week as well. You can learn from
his liquid genius in a Raven & Rose cocktail
class—a monthly event teaching home-bartending
basics and techniques for making
classic cocktails. ravenandrosepdx.com
From Barnyard to Urban
Farmhouse ales are doing the unthinkable—going metro.
written by Brian Yaeger
FARMHOUSE ALES were traditionally
golden, earthy and yeast-driven, making
them as rustic as their birthplace. Logsdon
Farmhouse ales, for example, is housed in
a red barn on a twenty-acre farm in Hood
River Valley where organic spent grains are
fed to the farm’s Scottish Highlander cattle.
The Logsdon seizoen is zesty and hazy, with
detectable funk. By all accounts, it upholds
the farmhouse ale tradition.
The Commons Brewery’s urban farmhouse
ale is a fruity and peppery golden ale redolent of
the Belgian countryside, though the apples ferment
in Portland’s Central Eastside Industrial
District. This makes the designation of “farmhouse”
part marketing (as there’s nary a farmhand
anywhere near The Commons Brewery),
but the urban version does retain many classic
characteristics of the farmhouse style.
Two more breweries that are taking the
farm to the city are Portland’s subterranean
Upright Brewing and Corvallis’s once
basement-based Block 15 Brewing. The beer
style is becoming as likely to hail from industrial
Oregon as from farm-based breweries
such as Agrarian Ales in Coburg or the
forthcoming Wolves & People in Newberg.
It’s safe to say that the definition of a farmhouse
ale has firmly moved into urban dictionary
A Bee’s Knees
2 ounces Honey Rye from Dogwood
Distilling and Bee Local
3/4 oz Ransom Dry vermouth
1/4 oz Combier Pamplemouse
Rose Water Spritz
Stir all ingredients, except rose water.
with ice. Strain into a Nick and Nora glass.
Garnish with a fancy lemon twist and a
spritz of rose water.
WINE IN A CAN?!
WHEN UNION WINE CO. came out with its
Underwood pinot noir in a can in 2014, a groan
could be heard from France and California.
True, Oregon wineries have been challenging
snobby wine presumptions for years, but this
was the ultimate oddity. Underwood canned
wines, which now include a rosé and a pinot
gris, are approachable and ready-to-travel. Is it
a brilliant invention for the outdoorsy Oregon
oenophile, or does it mark a hipster demise of
otherwise respectable wines? Pop the tab and
decide for yourself.
34 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
written by Julie Lee
FISH & CHIPS
When seeking delicious fish & chips
on the coast, look for the hardware
store sign. The Cannon Beach
Hardware & Public House, otherwise
known as Screw & Brew, has everything
you need to repair, replace or
retool while also serving the best
halibut fish & chips and craft brew
off of Highway 101.
1235 S. HEMLOCK ST., CANNON BEACH
Heading to the Oregon Shakespeare
Festival? Thai Pepper
in Ashland offers the perfect
intersection of delicious food and
romantic atmosphere. Located
along the majestic Lithia Creek,
just steps away from Ashland’s
historic plaza, the sweet and sour
shrimp with black tiger prawns
84 N. MAIN ST., ASHLAND
Afternoon Tea at Hotel deLuxe
HENRY JAMES ONCE SAID, “There are few
hours in life more agreeable than the hour dedicated
to the ceremony known as afternoon tea.”
Afternoon tea is a lost ceremony finding its
way back. The tradition started in 1840 as a way
to satiate Anna, the seventh Duchess of Bedford,
when she became famished between the only two
meals served per day, breakfast and a late dinner.
Habit became ritual when she began inviting
friends to join her, and the custom of dressing for
tea in the late afternoon spread throughout countries
and over centuries until modern day.
Hotel deLuxe in Portland is reinventing reason
to pause. Sterling silver tea sets pour loose
teas from Portland’s Steven Smith Teamaker. On
a three-tier cake stand, dainty tea sandwiches
are served, including James Beard’s Vitelli onion
sandwich. Warm housemade scones are served
with clotted cream from England. Pastries by
Petite Provence are a sweet finish. Afternoon
tea at Hotel deLuxe also offers tea-inspired
cocktails and bubbles. Service starts at 3 p.m.,
Sunday through Thursday, by reservation only.
There is something comforting
about that first bite into a grilled
cheese sandwich, no matter the
season. While many joints do a
stellar grilled cheese, some truly
move the needle. Such is the case
with The Barn Light in Eugene,
which uses provolone and housemade
pimento spread to up the
ante. Perfection happens when
the grilled favors are paired with
tomato and roasted garlic soup.
924 WILLAMETTE ST., EUGENE
545 E. 8TH AVE., EUGENE
Aqua Seafood Restaurant and
Bar is a delightful spot on the riverfront
in Corvallis offering great
seafood and upbeat island ambience.
Our favorite is the seafood
lasagna with freshly made pasta,
scallops, shrimp and smoked
151 NW MONROE ST., CORVALLIS
36 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE For more Oregon eats, visit 1859magazine.com/dining
BEST PLACES FOR
CAFÉ & BAR
Unusual ingredients are at the
core of success for nationally loved
Solstice Woodfire Café & Bar in
Hood River. From The New York
Times to Food Network Magazine,
the Country Girl Cherry pizza—with
chorizo, cherries and goat cheese—
has earned a cult following.
501 PORTWAY AVE., HOOD RIVER
LA PERLA PIZZERIA
When Beppe & Gianni’s Trattoria
in Eugene started busting at the
seams with hours-long waits, John
‘Gianni’ Barofsky and Beppe Macchi
opened a second option that
became an overnight success. The
authentic Neapolitan-style pizza at
La Perla Pizzeria, cooked at nearly
1,500 degrees, is delicioso.
1313 PEARL ST., EUGENE
RED SAUCE PIZZA
Red Sauce Pizza is the standout
among Portland’s wood-fire pizza
scene. Owner Shar Dues greets
customers personally, then serves up
unrivaled pizza and Caesar salad. Her
sauce is divine, and, unlike others, she
splurges on toppings.
4935 NE 42ND AVE., PORTLAND
EXECUTIVE CHEF JUSTIN WILLS elevates
local sourcing, regularly foraging the nearby
beaches and forests of Depoe Bay in search of
edible delicacies (think sea beans and oxalis) to
complement the daily catch and farm produce
served at Restaurant Beck. His ingenuity and artistry
have twice earned him James Beard nominations
for Best Chef Northwest.
2345 S. HIGHWAY 101, DEPOE BAY
- The Washington Post named
Portland the #1 best food city in
- Evening Land’s La Source pinot
noir landed #3 on Wine Spectator’s
top 100 list.
- Thrillist claims Oregon is the
booziest state in the U.S., with
an impressive 6.3 craft
breweries per 100,000 and $4.6
billion economic impact from
beer and wine.
- Global sandwich domination
continues, as Bunk Sandwiches
opens Bunk Brooklyn.
38 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
hen we opened Veritable Quandary in 1971, we
had no idea the impact it would have in our
community, and in our hearts. Many of you have
been coming here since we first opened. Others may have
only recently discovered us but are just as welcome and
appreciated as everyone we’ve gotten to know over the years.
A lot has happened here. Deals have been made, celebrations
shared; families and friends connected and reconnected —
because that’s what you, our customers, are to us. You’re our
family. Our friends. You’ve seen us through hard times and
good, through rain, and snow and glorious evenings on the
patio. Without you, we’d never have been here so long, and
we want to thank you for your patronage, your support and
your friendship over these wonderful years. We’re not done
yet. Spring will soon be here, and the patio will bloom once
again, full of flowers and cheer. That garden and our
restaurant are our pride and joy, and every day that we can
continue to share them with you, we will. Stop by soon. We’d
love to see you again before we go. Keep up with our news at
Facebook.com/VQuandary, and book online at
VeritableQuandary.com. Thank you.
1220 SW FIRST AVENUE • 503 227 7342 • VERITABLEQUANDARY.COM
written by Julie Lee
Built in 1993 out of the ashes
of the old Viking Motel, the
four-diamond Stephanie Inn
was named for Jan and Steve
Martin’s daughter, Stephanie.
The property has forty-one
rooms, with a carriage house
behind the main property for
those who want more privacy
and just as stunning a view. The
rooms in the main property are
spacious and inviting. A separate
bedroom, and dining and living
areas give guests room to
stretch out. There’s also a deck
with built-in lounge chairs overlooking
AMENITIES AND EXTRAS
CANNON BEACH’S oceanfront
gem is a serene escape.
Once there, you won’t want
to leave. Steven Smith teas
and hot coffee are served 24/7
in the spacious lobby, along
with freshly baked cookies. Ice
cold lemonade and fruit-infused
water beckon in warmer
months, accompanied by
homemade scones. Ready to
unwind? The afternoon wine
tasting in a scenic, sunlit library
is complimentary to all
guests of age. Many hotels and
resorts offer in-house dining
options, but Stephanie Inn’s
dining room is a destination
in itself, offering a Europeanstyle
dining experience that is
not only the crown of the town,
but unique in the Northwest.
Chef Aaron Bedard was raised
in La Grande and graduated
from Le Cordon Bleu College
of Culinary Arts in Portland.
Bedard is fanatic about local
sourcing, with 90 percent
of the fare sourced from the
Northwest. “Everything but
the lemons,” he said. At 1 p.m.
daily, guests can partake in a
cooking lesson and sample one
of the items on the menu. This
is a way to connect with guests
and create memories, demonstrating
“how simple things
can be,” said Bedard.
It’s the little details that add
up to an unforgettable experience.
From the two L’Occitane
shampoos (let’s face it, one
little bottle is never enough for
two people) to the luxurious
option of in-room massage, the
attention to detail makes the
Make sure to reserve a spot
in the small dining room when
making room reservations, as it
fills with not only hotel guests
but also anyone in Cannon
Beach looking to celebrate a
special occasion. Stephanie Inn
has a shuttle to fetch guests
from neighboring hotels—no
driving required after indulging.
Make sure to stay for the
farmer’s breakfast, included with
the room reservation and loaded
with hearty and healthy options.
40 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE For more Oregon stays, visit 1859magazine.com/lodging
“The Way We Were!”
Just one of the
You’ll find in
Over 700 Historic Homes
Water Powered Flour Mill
Great restaurants and shopping!
Let us help you plan YOUR next adventure!
110 3rd Ave SE Albany, OR
B I S T R O
food & service
open every day • lunch.dinner.sunday brunch • 503.325.6777
bridgewaterbistro.com • 20 basin street, astoria or • on the river
A remote gem with a mild climate
written by Lee Lewis Husk
photos by Claire Thorington
IN THE SOUTHWEST CORNER of Oregon, six miles
from the California border, is unpretentious Brookings.
This coastal mill and fishing town at the mouth of the
Chetco River remains true to its roots, too far from
population centers to attract the crowds of Seaside
or Lincoln City. It was inaccessible until 1936 when the
Roosevelt Highway, now Highway 101, connected it
to the rest of the Oregon Coast. Its remoteness and
mild climate (note the palm trees) make it a charming
place to spend a couple of days. Let your attention
wander among the thrilling rugged bluffs, fin-shaped
rock stacks, turbulent surf, laid-back marina, redwood
forests, coffee shops and brewpubs. Retirees flock
here for a slower lifestyle, ample recreation, friendly
village vibe and daytime temperatures float in the midfifties,
even in winter months.
HIKING • CHOWDER • AZALEAS
Arrive from the north and
you’ll pass 365 feet above
Thomas Creek Canyon on Oregon’s
highest highway bridge,
about halfway into the eighteen-mile
Samuel H. Boardman
State Scenic Corridor.
The highway’s name is apt—
every mile between here and
Brookings is eye candy. If you
want to hike, observe migrating
birds and whales or find a
secluded beach, this would be
a good place to start. Pull off
at Arch Rock, Natural Bridges
and Whaleshead for views; go
deeper into the terrain at Indian
Sands or Cape Ferrelo.
Once into Brookings proper,
take a few minutes to get oriented.
The downtown is easy—
you’ll pass through it on the
highway. Cross the river and
you’ll be in the town of Harbor,
the port for both cities. Take the
first right to reach the port and
the Brookings-Harbor Chamber
of Commerce for maps and
brochures. If you travel by RV,
reserve a spot at Beachfront
RV Park for its million-dollar
view of Sporthaven Beach just
beyond your windshield. Note
that the park is currently under
renovation but still open.
Alternatively, the Best Western
Beachfront Inn is nearby.
Travel a few more miles south
42 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE See more Trip Planner photos at 1859magazine.com/tripplanner
CLOCKWISE FROM LEFT Capella by the Sea at Azalea Park.
Crissey Field State Park. Oxenfrē Public House.
and you’ll pass farms that grow
nearly all of the country’s Easter
lilies for potted plants. At the
border is the Crissey Field State
Park and Oregon Welcome Center.
The 4,500-square-foot building
overlooks a sandy beach,
wetlands and the start of the
382-mile, north-bound Oregon
When hunger strikes, make
your way to the Sporthaven Marina
Bar & Grill, where you can
sit on the outdoor patio, watch
harbor boats come and go and
slurp up the award-winning
clam chowder served in a sourdough
bread bowl. Other local
favorites include grilled fish and
chips and the Cajun fish tacos.
Azalea Park on the Brookings
side of the river is an easy afterlunch
amble. This six-acre city
park has azalea “bushes” from
the Jurassic era, wandering paths
and Capella by the Sea, an architectural
standout built by Elmo
Williams in memory of his wife,
Lorraine. A longtime Brookings
resident before his death in
2015, Williams was a Hollywood
film editor and producer who
won an Academy Award for his
editing of the classic 1952 Western,
High Noon, starring Cary
Grant. Azalea Park’s open-air
amphitheater hosts many summer
Ready for a brew and dinner?
Grab a seat at Chetco
Brewing Company’s recently
opened Tap Room downtown
behind Khun Thai. The brewery
grows hops, fruit, and herbs
and serves twelve beers in the
Tap Room. Try the Block and
Tackle Stout, 2014 winner of the
World Beer Cup Silver Medal
in the American Imperial Stout
category. There’s no food service,
so bring your own or walk
over to Oxenfrē Public House, a
contemporary take on a Britishstyle
pub with live music and
food and cocktails. Be sure to
check out the light fixtures here,
too. Ask for the off-menu dinner
salad and order the shrimp and
swine gumbo or flatiron steak.
where to stay
Beachfront RV Park
Best Western Beachfront Inn
Mt. Emily Ranch Bed & Breakfast
South Coast Inn Bed & Breakfast
where to eat & drink
Sporthaven Marina Bar & Grill
Chetco Brewing Company
Oxenfrē Public House
where to play
Crissey Field State Park
Salmon Run Golf Course
44 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
come to live.
THE OLDEST CRAFT
Brandy Peak Distillery
uses wood-fired pot
stills, the only legal ones
in the country, to render
and aged pear brandies
and other fruit-based
brandies. Be sure to try
the blackberry liqueur,
made from local berries.
CLOCKWISE FROM TOP
Strolling on Mill Beach
at low tide. A still at
Brandy Peak Distillery.
Food is reasonably
priced at Fat Irish.
WILD BIRDS • BRANDY • BOTTOM-FILLED BEER
If coffee and food get you moving,
the Downtown Coffee
Lounge is a good place for tasty
pastries, fruit smoothies and
egg dishes. Conversely, search
for the hard-to-find, local hangout,
Superfly Distilling Co.
Martini Bar and Grill near Bi-
Mart. The neon lights, playful
décor and the vocals of Aretha
back up excellent granola,
Greek yogurt and fresh fruit or
the monster breakfast burrito.
With fuel in your belly, head
to Harris Beach State Park on
Brookings’ north end. Hike,
beachcomb and see Oregon’s
largest off-coast island, alternately
called Bird or Goat Island,
a national wildlife sanctuary
and breeding site for the
tufted puffin and rare birds.
This popular park has yearround
camping, including RV
hookups and six yurts.
For golf, book a tee time at
Salmon Run Golf Course, an
eighteen-hole course open to
the public. Golfers consider it
a challenging gem with tight
fairways, lush valleys and a
signature fourth hole which
has an island putting green. If
surfing is your gig, catch the
swell at either Mill Beach in
the center of Brookings or at
Sporthaven Beach, both good
for all skill levels.
Brandy Peak Distillery, four
miles up steep and windy Carpenterville
Road, is one of
Brookings residents Tim and
Cindy Young’s favorite places
to take visitors. “It’s a unique
business where the family cuts
wood (for the still) and bottles
by hand,” said Cindy. Founded
in 1993, it is the oldest craft
distillery in Southern Oregon.
Two wood-fired pot stills, the
only legal ones in the country,
render award-winning natural
and aged pear brandies and
other fruit-based brandies. The
distillery also makes a blackberry
liqueur from local berries—
a favorite of the Youngs. Call
ahead for a tour and finish up in
the tasting room.
Cap off the busy day with
dinner at either Fat Irish Pub in
the port or the Black Trumpet
Bistro downtown. Sit at the bar
and watch closely as the bartender
fills glasses from a bottom-up
beer dispenser—a technology
that reduces foam and
wastage. The Black Trumpet is
an intimate, French-style bistro
featuring local brews, wines
from around the world, and fish
caught by chef and co-owner
Rob Krebs. Popular menu items
include chicken marsala with
foraged mushrooms and lemon
meringue crème brûlée.
46 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
written by Bronte Dod
Before the Lighthouse Inn Restaurant and Bar became the nautical-themed bar that attracts travelers on their way to
the coast from Portland, it was the first bank in the city, according to owner Charles Salyer. Today, the inn is packed with
whimsical charm—wood-paneled walls, nautical trinkets and barstools that make you feel like you’re at sea (whether
you’ve had too much Captain Morgan’s or not). The Lighthouse Inn is currently for sale, so stop in to explore the hidden
treasures before it’s too late.
48 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
214 E. First st., NEwbErg, Or
Estate grown vines.
Award winning wines.
c l i F F c r E E k . c O M
2 Locations – Open Thursday through Monday 12-5 pm
Vineyard Tasting Room
1015 McDONOugh rD, gOlD hill, Or
Cliff Creek Ad (4 x 5.06).indd 1
It’s the most beautiful
coast in the world.
2/11/16 12:38 PM
Experience exceptional lodging and
dining at Oregon’s only resort hotel built
right on the beach. All guest and
meeting rooms are oceanfront with
floor-to-ceiling windows that frame
glorious sunsets, spectacular cloud
formations and the ocean waves. And,
some say you can actually see the curve
of the earth as you enjoy breakfast,
lunch, dinner, or a drink at Fathoms, our
penthouse restaurant and bar.
Visit our website for gift certificates,
special rates, menus, and unique
4009 SW Highway 101, Lincoln City, OR
Over the River, Through the Woods
to the Pacific Ocean
written by Peter Murphy
photos by Eugene Pavlov
Oregon tunes for
playlist by 1859 music blogger
It Came To Me
Larry and His Flask
Slow it Down
Bottom of the Ladder
Check out these and other
NESTLED IN THE western
slopes of the Cascades, Highway
20 emerges from the Willamette
National Forest like a serpentine
asphalt stream leading up to Cascadia,
where American Indian
lore takes the form of petroglyphs
at the Cascadia Cave in Cascadia
The Molalla and Santiam Kalapuya
traveled here as many as
8,000 years ago, and left their
mark at the cave. Today, time
has taken its toll on the site, but
it remains an interesting destination.
White settlers found
this trail and used it extensively,
eventually transforming it into
the Santiam Wagon Road and
subsequently the eastern leg of
Traveling west on Highway
20, part of which is the “Over
the River and Through the
Woods” Scenic Byway, you’ll
find an array of Oregon communities
that rely on the state’s
natural resources to draw visitors
It was the “Steelhead Strength
and Fitness” center that caught
my attention in Sweet Home.
The $9 haircut shop, Rio Theatre
and the “Don’t Tread On
Me” flag told me more about
this town. Sweet Home has
been on the front line of natural
resource issues for generations.
Wood products mills are chief
Farther downhill, you’ll motor
beyond the Happy Acres Horse
and Pony Farm, past the Straw
Palace, which, of course, stores
stacks of bales. Then there are a
couple of Linn County Parks that
signal your arrival in Lebanon, a
small city that harkens back to
The next few miles carry you
across acres of green shoots. The
waves of green morph into gold
as the seasons change. Often,
you’ll see sheep feeding in the
pastoral areas. Grasses, grains
and livestock grow profusely in
the rich soil of the Willamette
Valley, with much of its bounty
finding its way into dining rooms
(and bars) across Oregon. These
lands provide the majority of the
grains for the Oregon craft brew
Crossing over the interstate
and across the river leads you
into the industrial and commercial
center of the Willamette
Valley—Albany. The Kalapuya
tribes were the first to settle
50 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
-On THE nOrTH OrEgOn COAST-
10 A.M.-8 P.M.
10 A.M.-6 P.M.
10 A.M.-6 P.M.
10 A.M.-8 P.M.
book warehouse • bruce’s candy kitchen • carter’s • christoPher & banks • claire’s •
daisy may’s sandwich shoP • dress barn & dress barn women • eddie bauer • famous
footwear outlet • gnc • kitchen collection • l’eggs hanes bali Playtex exPress • nike
factory store • osh kosh b’gosh • Pendleton • rack room shoes • rue 21 • seaside shiPPing
center • the wine & beer haus • tokyo teriyaki • TOYS “R” US • Van heusen • ZumieZ
Hwy 101 & 12th Ave., Seaside, Oregon • 503.717.1603
Free coupon book
NEW EXHIBIT — OPENS April 16th
EXECUTION: SEASIDE KAYAK 1/4 PAGE
FILE NAME: seaside_1859_4x5.06_kayak.indd
FINAL TRIM SIZE: 4" wide x 5.06" tall
Inspiration from the Great Depression
© United States Postal Service. All rights reserved.
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59800 south highway 97 | bend, oregon 97702
541.382.4754 | highdesertmuseum.org
CLOCKWISE FROM LEFT Chitwood Bridge. Earth tones in
Cascadia. Straw Palace in Lebanon.
here, where the river by their name and the
Willamette River meet. The European settlers
came in the 1840s. Albany solidified its
place as a trading post with the arrival of
the railroad and remains a busy commercial
center for farmers, growers and ranchers.
Highway 20 follows the Willamette River
here and into Corvallis. This town has long
prospered from Oregon State University, a
land grant college.
To the west, the highway changes character,
but the story remains natural resources:
timber, wood products, fishing and camping.
The highway cuts near the Siuslaw
National Forest, across two Coast Range
passes and along Marys River and Little Elk
Creek. There are a few campgrounds along
the highway, and even more as you head inland
uphill and into the trees.
“Life along the highway is like a step back
in time,” observed Randy Quetschke, owner
of the nearby historic Burnt Woods Store.
The Burnt Woods Store itself dates back to
History along Highway 20 in the Coast
Range points to some bleak times, though.
The Chitwood Bridge is a standing memorial
to the vibrant logging industry that once
was an economic engine. Before the demise
of the old-growth logging industry, Chitwood
had a town store, post office, homes,
the dance hall and more. Little, beyond the
bridge, is left.
The railroad tracks that run parallel to the
highway through the Coast Range carries
products along this route that terminates in
Toledo, on the shore of upper Yaquina Bay.
Like many of the towns along this stretch
of Highway 20, this was and remains tied to
Newport is the westernmost point on
Highway 20. Any farther and you’ll need a
dory or a stand-up paddleboard for transportation.
As the largest port on the central
coast, Newport has a special character.
Just ask the folks at Rogue Ales and Spirits,
who founded their craft brewery here to
match the blue collar nature of the bayfront.
Newport, with its diversity of seafarers,
artisans and scientists is a perfect
location for the upstart craft brewery. “We
Oregonians are by definition rogue,” said
Rogue Ales president Brett Joyce. At its facility,
there are more than forty varieties of
brews from which to choose as you gaze
out over Yaquina Bay.
Take a hike in verdent Cascadia State
Park. Soda Creek Falls is a quick onemile
The Burnt Woods Store dates back to
Newport is the westernmost end of
Highway 20 and a popular bayfront
Miles is the full
length of US20, the
longest road in the
number of years
ago the Molalla and
52 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE For more scenes along Highway 20, visit 1859magazine.com/roadrecon
Adventure by Day
Romance by Night
INTIMATE lodge and
cabins in CHARMING
Expansive Hiking | Mountain Biking
On-site Brewery | Luxury Spa
Pool | Movie Theater | Athletic Club
54 Artist in Residence 58 Oregon Storytellers 60 From Where I Stand 62 Sound Off 64 Musician
written by Anna Bird
photos by Intisar Abioto
WHEN TEENAGE ARVIE SMITH walked into
the Otis Art Institute in Los Angeles, he couldn’t
get past the receptionist. She told the young
black man, “We don’t need your kind here.”
Smith, 77, is now a celebrated painter and educator
living in Portland. He received a master’s
in fine art from the Hoffberger School of Painting
at the Maryland Institute College of Art in
Baltimore, where he worked as a graduate assistant
for the renowned painter Grace Hartigan.
After teaching at Pacific Northwest College
of Art—where he received his BFA in
1985—for more than twenty-five years,
he is now professor emeritus.
“I wanted to know everything
that all those other artists
knew, so I took a double
major, and it was a blast.
It was fun because I was
doing what I had wanted to
do all my life.”
—Arvie Smith, artist
54 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
artist in residence
OPPOSITE An artist to the
core, Smith has a flair for color.
CLOCKWISE FROM TOP Smith
built an addition onto his NE
Portland home to make room
for a full studio. His work often
parallels historical imagery with
present-day conflict. Smith’s
paintings are bold, with many
layers. One of the sculptures in
Smith’s art collection.
He dismisses the racism of the receptionist
more than a half-century ago as a sign of the
times. “This was in the ’50s, and that’s how
people talked then,” Smith said in his home
studio in northeast Portland. “It destroyed
me. I didn’t know what to do about that.”
Themes of racial oppression and injustice
fuel Smith’s work to this day. His paintings
are bold in both color and subject-matter,
replete with images of black people in cartoons,
advertising, entertainment, art and
contemporary pop culture. Some of the
characters in his paintings are inspired
by minstrel and vaudeville, shows such as
“Amos and Andy,” and comics of “Dagwood
and Blondie” ilk. Smith’s paintings confront
stereotypes, inequality, brutality and atrocities
that he believes are as much a part of
history as they are relevant today.
Born in 1938, Smith lived the first decade
of his life in a tiny rural town outside of Jasper,
Texas, a town with a violent history of
racial conflict. He lived on a big farm with
his mom, siblings, grandparents and a greatgrandmother
who had been born a slave.
One day, Smith made a copper tooling—a
type of metal art—of his horse and gave it to
his great-grandmother. “She was just ecstatic,”
he said. He thinks he must have received
an extra piece of pie for his work because,
from that point on, he was hooked on art.
His mother moved to LA after divorcing
Smith’s dad, and when Smith was about 12
years old, he moved to LA after his mom
had settled in. Going from a town with one
gas station that doubled as a post office to
south central LA was a bit of an adjustment,
to say the least. “But you survive, you get
into it,” Smith said. “Without having a dad
around, you get into the gang thing. You
were either prey or a predator, that’s just
the way it was.”
MORE ONLINE View more of Smith’s work at 1859magazine.com/artist
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 55
artist in residence
“We be lovin’ it” exemplifies Smith’s confrontation of racial stereotypes in popular culture.
Through high school, he stuck with art.
He designed football and basketball posters,
along with jackets for gangs. After
graduating and getting turned away from
his first attempt at attending art school,
Smith went to UCLA and became a counselor.
His counseling career is what eventually
brought him to Portland, where, on the
way to work every day, he passed the Pacific
Northwest College of Art.
In 1982, with encouragement from his
wife, Julie, he applied to PNCA and got in.
“I wanted to know everything that all those
other artists knew,” Smith said, “so I took a
double major, and it was a blast. I was doing
what I had wanted to do all my life.”
Ever since, Smith has been a force in the art
world, gaining national recognition, exhibiting
his work in museums and galleries around
the world, studying in Italy and working with
kids in the Portland community.
A huge recognition of his achievements
came in 2015, when the Oregon Art Education
Association (OAEA) awarded Smith
for Distinguished Service Outside the
Profession. He has been an artist in residence
and teacher since 1994 at SEI (Self-
Enhancement Incorporated), a Portland
nonprofit supporting at-risk urban youth; a
board member for KoFalen, a cultural center
and art school in Mali; and helped youth
at the Donald E. Long Juvenile Center create
five murals called “Project Hope.”
“I think that I have a talent,” Smith said
about his motivation for painting. “I know I
can make a lot of money doing portraits …
but it’s got to be more than that. I think it
would be a waste because the world we live
in has a history, and we define ourselves by
that history. I want to make an impact on
that—maybe I will, maybe I won’t.”
56 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
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TV writer and producer
The Simpsons, Mission Hill, Portlandia
concepted, directed and
photographed by Andy Batt
Q: What do you do to get past
your creative blocks?
A: I walk—sometimes for miles and
miles and sometimes just as far as the
kitchen. It always works. Maybe it’s
something about resetting your point
of view or just getting your blood
flowing. Nietzsche, who I’m not normally
a big fan of, said, “All truly great
thoughts are conceived by walking,”
and it may be his wisest quote.
Q: How do you hold onto an idea that
feels like it will slip out of your grasp?
A: I don’t. I think an idea slipping from
your grasp is your subconscious telling
you to change the subject.
58 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE More insights at 1859magazine.com/storytellers
TOP: Edward Sheriff Curtis, Assiniboin Mother and Child (detail), 1926, plate 632 from the portfolio The North American Indian, volume 10, The Kwakiutl, photogravure; BOTTOM: Wendy Red Star, Untitled, 2015, Courtesy of artist.
EDWARD CURTIS LEGACY
FEBRUARY 6 – MAY 8
Wendy Red Star
from where I stand
as told to Mackenzie Wilson
photos by Meg Roussos
CLOCKWISE FROM LEFT Angel (left) and Jamie Roscoe
co-own Cowboy Dinner Tree. They serve whole chickens and
thirty-ounce steaks to hungry customers. Angel stirs a giant
vat of baked beans. Guests often write their name(s) and
date they visited on a dollar bill and tack it to the wall—the
wall gets so crowded that the Roscoes take all the money
down once a year and donate it to charity.
A LOT OF PEOPLE fall in love with the
simple way of life out here. Our restaurant
is a couple of miles outside of town in Silver
Lake. To us, Lake County is the most beautiful
spot in Oregon.
I’ve been working at the Cowboy Dinner
Tree since I was 14 years old and it’s where
I met my husband, Jamie. My parents, Don
and Connie Ramage, bought Cowboy Dinner
Tree in 2007. When they were ready to
retire in 2012, Jamie and I took over.
Jamie was celebrating his birthday at
Cowboy Dinner Tree when we met in 2005.
At the time, I was working as a dental assistant
in Bend, so I was just helping out that
weekend. He ordered the steak and I guess
you could say it was love at first sight—we
got married that same year. Now we have
three beautiful kids, Wade, 6, Jack, 8, and
Dani, 11, who help us at the restaurant.
Regulars like seeing our whole family when
they come in for dinner; and by regulars, I
mean, they come in once a month. There’s
so much food, you wouldn’t want to come
every weekend; we serve whole chickens
and thirty-ounce steaks.
We like the way of life out here and like
to share it with people. It’s one of the best
areas to see the sun rise and set because
the terrain is wide open. We get a lot of
people who come out just to look at the
stars; there’re no lights here to hide them,
it’s so rural.
I can’t imagine moving back into a town
or city, but it would be nice to have a doctor’s
office closer than La Pine. Here we
are though, living at the edge of the mountains
with millions of acres right out our
front door. We can go do about anything
we want, any day of the week ... when the
restaurant isn’t open. It allows us to make a
living out here, but if we didn’t have it, we
wouldn’t move. As long as you’re ready to
get your hands dirty, there’s always work in
60 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE View an extended gallery at 1859magazine.com/fwis
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THEY’RE YOUR VACATION DAYS,
DO SOMETHING .
How many times have you heard “Will you play with me?”
In Newport, the answer is always “Yes!” Use your vacation
to romp on miles of pristine beaches, spy on a sea otter at
the Oregon Coast Aquarium, or climb all 114 steps of the
Yaquina Head Lighthouse.
On January 2, Oregon became headline news. An armed anti-government rancher from Nevada drove up
to Harney County to protest the imprisonment of two ranchers convicted of setting fire to federal land.
Claiming to have received orders from God, Ammon Bundy, along with other armed militia members,
took over the otherwise tranquil Malheur National Wildlife Refuge in protest. Post-standoff, one militiaman
is dead and twenty-five others face felony charges. Many of the people of rural Harney County,
however, were not in lock step with the Bundy-led ideology. Ironically, this area of the country is, in many
ways, the picture of progressive cooperation between locals and federal programs. A rancher whose land
borders the Malheur National Wildlife Refuge explains.
illustration by Karen Eland
Co-owner (along with his wife, Georgia) of Broken Circle Company, an organic livestock
ranch which borders the Malheur National Wildlife Refuge
THE USE OF PUBLIC LANDS for grazing
is not a right but rather a permitted landuse
The concept of grazing rights descended
from the English concept of the commons,
and has never been codified in United
States law. The perceived rights gained
strength in the early times of our nation, including
during the settling of the West with
its vast amount of open land. In the mid- to
late-nineteenth century, as the population
of the western United States increased,
conflicts occurred as the rangelands deteriorated
In 1934, the Taylor Grazing Act was
passed that “provides for the regulation
of grazing on the public lands to improve
rangeland conditions and regulate their
use.” This act changed an approach to land
treatment that was producing harsh effects
on the resources, as well as human abuses.
It provides for “permitted” use of lands
designated as available for livestock grazing,
which now include Forest Service managed
lands as well as Bureau of Land Management
As a permitted grazer of public lands,
I not only receive the use of the forage
but I also have access to an entire team of
professionals (biologist, ecologists, environmentalist,
monitors, etc.). These individuals
assist in making decisions that move
rangeland health toward mutual objectives
for multi-land use.
If a relationship of trust and open communication
between stakeholders and all
parties involved is established, then plans are
developed—resulting in a healthier ecosystem,
economic growth and happier people.
The best example of cooperation between
local and federal entities is that of the High
Desert Partnership. We have worked collaboratively
for many years to achieve some
good things for Harney County. Among
them is the fifteen-year plan for the Malheur
National Wildlife Refuge (called the
Comprehensive Conservation Plan), a forest
initiative called Harney County Restoration
Collaborative (HCRC) and the Harney
Basin Wetlands Initiative (HBWI).
HBWI has recently been chosen by the
Oregon Watershed Enhancement Board
as a recipient in its Focus Investment
Partnership program. This is a $6 million
grant over three biennium directed toward
improving habitat for migratory birds.
The burden of creating a better outcome
for public land practices and processes
is upon all stakeholders. While there are
ample opportunities for improvement of
federal lands in the West, those problems
cannot be laid upon the practices of permitted
grazing, because in fact, permitting
works very well.
62 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Karen Eland painted Gary’s portrait with Lights Out Stout from Worthy Brewing in Bend.
written by Phil Nelson
RICHARD SWIFT’S MUSICAL WORLD is
sprawling. In addition to releasing numerous
solo albums, he’s produced well-received
albums for artists such as Damien
Jurado, Foxygen, The Mynabirds and
Guster, to name a few. This is all to say
nothing of his membership in revered indie
band, The Shins, joining The Black Keys as
their touring bassist or starting The Arcs
with Dan Auerbach of The Black Keys.
Swift’s solo albums run the gamut from
the scuzzy surf rock of Zombie Boogie to
the upbeat Nilsson-esque territory of A
Song For Milton Feher. He sums up this creative
breadth with, “I play every day, so I’ve
just built up that musical muscle.”
Expect more collaborative music from
Swift this year as well as a new, deeply personal
solo album. “I think it’s some of the
bluntest work I’ve done, and it feels right
to get it off my chest I suppose, even if just
for my cathartic enjoyment,” said Swift.
64 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE For more of Richard Swift, visit 1859magazine.com/music
66 Startup 68 What I’m Working On 70 My Workspace 72 Into the Soul 74 Game Changers
Where Every Trail Connects
written by Kimberly Bowker
photos by Talia Galvin
Co-founders Jereme Monteau and Ryan Branciforte “collect” spatial data in an open space.
THERE ARE COUNTLESS REASONS
to step outside. Perhaps it’s camping with
the family, disc golfing over a lunch break,
climbing that mountain on the bucket list
or just sitting by a river. While low-tech
has continually offered new ways to experience
the outdoors (just think compasses and
tents), Trailhead Labs has taken outdoor accessibility
to the next level.
Implementing today’s technology, Trailhead
Labs allows parks-and-recreation
agencies, along with partnering organizations,
to create interactive maps and mobile
applications that enable people to get
outside. Jereme Monteau and Ryan Branciforte,
outdoor enthusiasts and friends who
co-founded the company three years ago
in San Francisco, are now moving to Bend.
They are excited for the change, and to continue
growing a company that supports a
“We definitely want to have a big, positive
impact,” said Monteau, the company’s chief
technology officer, “but we are on a trajectory
that is a lifestyle change. Oregon feels
like a place which celebrates that.”
At its core, Trailhead Labs is an outdoor
technology company helping to get more
people outside. Monteau and Branciforte
feel that being active outdoors and having
access to green spaces improves their own
lives and cultivates an appreciation for public
land. It is something they want to share
The company designs core technological
platforms that can be customized for
different needs, and can be updated over
time. Parks-and-recreation agencies, with
thousands of locations in the country,
comprise many of Trailhead Lab’s fifteen
customers. Other clients include partnering
nonprofits that support and advocate
for parks, as well as government agencies
such as the Forest Service.
“All these people have the same interest of
doing things outside, and maintaining
that resource to have access to
it,” said Monteau.
66 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
CLOCKWISE FROM TOP LEFT Intertwine Alliance in
Portland worked with Trailhead Labs to build a map,
which integrates information from twenty-eight agencies
that manage parks and trails around the Portland
area. Trailhead Labs co-founders in the Oregon
Trailhead Lab supports an open data and
open source structure, which allows developers
and agencies to use the same information
and sometimes all work on the same
map. Layering multiple sources of information
on one map makes it easier for people
to get outside, or at least to get outside in
“Sometimes technology enables you to
get outside to experience the outdoors,” said
Monteau. “Sometimes we experience the
outdoors with technology. There is room for
all of this.”
Intertwine Alliance in Portland worked
with Trailhead Labs to build a map, which
integrates information from twenty-eight
agencies that manage parks and trails around
the Portland area. Rather than having to
search different outlets to know how to get
to a destination and what to expect, it is all in
one place. Such convenience makes exploring
the outdoors easier for all.
“Trailhead Labs has offered us a way to
generate our map, provide us with an interface
that makes it really easy for us to use,
and to keep that map up to date,” said Michael
Wetter, executive director of Intertwine
Alliance. “And it allows us to have our
partners work on the map, so we are literally
all working on the same page together.”
Parks and outdoor spaces are common
ground that bring the community together,
said Wetter. It is possible to witness all kinds
of life on trails, offering a place for people to
share the same path.
This spring, Intertwine Alliance will
launch a mobile application made with Trailhead
Labs. The app, Daycation, intends to
connect people to nearby outdoor experiences
and adventures. Users can check-in,
upload information, and learn what is happening
nearby. The app even facilitates a dialogue
between the professional community
and the user, so park rangers or naturalists
can communicate via the technology.
Trailhead Labs helps people navigate outside
for longer periods of time and in safer
ways. The founders are also in the process of
collecting data detailing how people use the
outdoors. In the future, such information
could aid agencies in marketing campaigns
and efficiently improving spaces for a particular
use. The company is also looking at ways
to combine various activities into one outing.
Trailhead Labs expects to grow, and from
its new location in Bend. The outdoor technology
company aspires to create a better
environment for everybody, by helping people
to step outside and be part of green space.
“Having all the information in one place,”
said Monteau, “lets people take all kinds of
enables you to get
outside to experience
• Designs core
to create interactive
maps and mobile
applications that enable
people to get outside
• Supports an open
data and open source
• Collects data detailing
how people use the
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 67
what I’m working on
Founder, Urban Lumber Co.
interview by Felisa Rogers
Seth San Filippo’s story is about as Oregon as
you can get. Born on a hippie commune in the
hills above Roseburg, he learned woodworking
skills as a kid while helping his dad restore old
houses. As a teenager, he began experimenting
with building his own skateboards and started
a custom longboard company. Now 35, San
Filippo lives in the Eugene area, where he crafts
furniture from sustainably harvested wood.
Although his business, Urban Lumber Company,
now has three locations, San Filippo and his staff
of ten keep the focus on custom projects and
sustainable practices. His interests in forestry
and craftsmanship honor Oregon tradition and
Seth San Filippo, second from left, and crew.
What inspired you to start Urban
While looking for good lumber for my
skateboards, I began to notice some nice
city trees being taken down and cut up for
firewood. I ended up making a connection
with the contracted city arborist, and
I bought a crane truck. After stockpiling a
lifetime supply of lumber for skateboards,
I decided to start Urban Lumber Company
to pursue my dream of building furniture
How do you source your wood?
Our wood comes from locally salvaged
city trees. We have our own tree service
but also work with other arborists,
cities, parks and homeowners. When a
tree comes down in a storm, or if it’s
dead or hazardous, we pick up the big
logs with our crane truck and bring
them back to our facility for milling.
We mill, kiln dry and plane all of
our lumber in house.
What projects are you working on
Right now we’re working on a group of tables
and benches for a cocktail bar in California.
We’re using wood from the decks
of two WWII cargo ships that were sunk
in 1950. The wood’s been on the bottom of
the ocean for sixty years, which has given
it an incredibly wild color and character.
What inspires you creatively?
I’m inspired by the natural beauty of trees
and their wood. I like to let the wood do the
talking, so I try to choose pieces of wood
that lend themselves best to the project at
hand. I also love design and am inspired by
many styles—from the clean, curved lines
found in Japanese architecture to the industrial
design elements of machinery and
automobiles from the ’40s and ’50s.
Springfield was built as a lumber town. In
fact, Urban Lumber Company is located
in the historic Booth Kelly Mill building
that started it all. It’s a perfect fit for our
business, and we’re inspired by the wood
products history oozing from the walls
we work within. Springfield is the place to
come to “get stuff done,” and I’ve always
loved the blue-collar work ethic and the
can-do attitude of the city.
Can you describe a favorite project?
My favorite projects are the largest, most
oddball projects. We’re known for building
custom pieces that no one else can or
wants to take on, like an eighty-foot sectional
sofa or the table we just finished for
an advertising agency in San Francisco. It’s
six feet wide and twenty-five feet long,
with a jet-black, burnt finish, whole length
brass inlay, and custom steel plate bases
that house electrical components. The
size of the table and the fact that it needed
to be hand-carried to the third floor of a
historic downtown building made it fun
and challenging to build and deliver.
68 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Traveling in Comfort
• Virtually hassle-free
boarding and arrival
• Ultra-refined comfort
• Wi-Fi & refreshments
written by Anna Bird
The Fishers started making birdhouses that replicate
bird habitats in the wild when birds on their property
weren’t attracted to their store-bought birdhouses.
“To convince a bird to move into one of my
birdhouses, it has to be just as good as one of their
own or better,” said Amen Fisher.
Given Back birdhouses
are constructed out of
found natural materials
such as dead wood,
driftwood, moss, cones
and downed branches.
Maria and Amen Fisher
founded Given Back Bird
Houses in Florence in 2009.
Since then, they have made
around 5,000 one-of-a-kind,
When birds, such as woodpeckers,
make cavities in trees,
they seek sapless trees because
sap has sugar in it, which can
grow germs, bacteria, fungus
and mold. The key, the Fishers
found, was to build their bird
houses out of similar dead,
People can watch the Fishers
make their birdhouses, while
learning the techniques and
key components, at their
working museum in Florence’s
Historic Old Town.
70 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE For more on Given Back Bird Houses, visit 1859magazine.com/workspace
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into the soul
How 1,500 pounds of bull
inspired a business
written by Lori Tobias
AS A VEGETARIAN, in her Tillamook
school full of farmers, Skyler Veek was
considered the “weird one,” she said. “It’s always
been, ‘Oh, there’s a hurt animal. Give
it to Skyler.’” So it was no surprise to anyone
when in 2009, Veek found a baby bull
left for dead in a ditch, and took it home.
Back then, Veek had no idea that her rescue
would change her life and, consequently,
turn the bull, christened Lucky Bear, into
something of a community mascot.
“He’s kind of getting famous,” Veek said.
“People are always dropping off pumpkins
and leftover vegetables. Little treats for a
1,500-pound animal really add up.”
Things add up in more ways than one.
That was one of the first lessons Veek learned
in her early days of caring for Lucky Bear.
Bulls are expensive.
“I needed a fundraiser for Lucky,” she said. “I
had to build a barn and fencing and that was
a few thousand dollars. Just his food and bedding
cost $300 a month during the winter.”
So Veek, who had been studying essential
oils for over a decade and has a passion for
art, combined her skills, learned to make
soap and Lucky Bear Soap Co. was born.
Today, Veek sells her soaps, massage oils,
aromatherapy sprays and lotions from a
Food for Skyler Veek’s rescue bull can cost up to $300 per month.
storefront in downtown Tillamook. All of
her products are free of synthetic preservatives,
petroleum, parabens, silicone, fragrance
oils, and plastic, and of course, there
is no animal testing.
Her company was a Martha Stewart American
Made nominee in 2013 and 2015, and
most recently, Veek was nominated for the
Small Business of the Year award by the Tillamook
Area Chamber of Commerce. Her
Etsy store has received more than 33,000
views from visitors in eighty-four countries,
seven of which she’s shipped to. Her Lucky
Bear Soap Manly Mint organic beard oil
placed in the top ten in a contest sponsored
by a magazine produced in Spain, and three
years later, she’s still shipping beard oil to
It’s no small feat for a mother of three who
is essentially a company of one.
“I’m a one-woman-show,” said Veek. “I do
it all—ordering, making, designing, cutting,
wrapping, shipping. In the summer,
my daughter works with me. She’s 12, and
she’s amazing. And my mom comes in and
makes soap about twice a week.”
Veek carries more than 100 different
products in the small shop, which can be
intimidating to first-time visitors, she said.
That’s when Veek brings out the Lucky
Bear story, which is also on the package of
every bar of soap.
“People love the story,” said Veek. “As soon
as I show the picture of Lucky, as soon as
they hear the story, they say ‘Oh wow, I have
a friend who would love this story.’ They
can relate to rescuing an animal. Lucky is
not an easy pet to care for. He could live to
be 30 years old so we could be together a
long time. It’s a lot of heavy lifting. But he’s
a good education tool for kids, adults, and
farmers, and he’s a blessing in my life.”
72 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE See more photos of Lucky Bear Soap Co. at 1859magazine.com/soul
game changers + biz briefs
written by Lee DiSanti
IT TAKES A VILLAGE to
raise a child. In Tanzania—an
African country roughly three
times the size of Oregon—
people in remote villages, hobbled
by poverty and AIDS, take
the sentiment literally.
“People who have nothing will
take in a homeless child, and
that is the biggest risk a poor
family can take,” said Tanzanian
Childs, 70. “It means they have
another mouth to feed when
they can hardly feed the mouths
that are already present.”
In 2000, Childs founded Africa
nonprofit that helps vulnerable
children who are extremely
poor, malnourished, orphaned,
abandoned, marginalized or
HIV positive—by helping individual
families by empowering
Childs grew up trekking
through Tanzania’s distant villages
with his father, a botanist.
While the elder Childs
taught agricultural practices,
the younger learned games,
languages and culture among
He left Tanzania in 1969
to pursue an education and a
career, then returned thirtyfive
years later to experience
a country rife with poverty
and epidemic. Yet, Childs saw
strength in the commitment to
protecting and caring for children
within the communities.
“I didn’t know how, but I
knew I had to make a difference,”
When conceptualizing Africa
Bridge, Childs interviewed
Africans from all walks of life.
One man, a South African
“Zulu-Jew” doctor, made a
He told Childs that every
dollar that came to aid Africa,
came with a Western agenda.
“People in countries that send
money decide how to spend
money, but have no context
of what the realities are,” said
Childs. “What makes sense
abroad may not make sense in
He believes that Tanzanian
children need a voice in the organization’s
“When I first came up with
the idea, my buddy thought I
emerged from a lunatic asylum,”
Africa Bridge first interviews
at-risk children before it enters
“Children know what’s going
on in the community, and they
are transparent,” he said.
The organization layers aid
efforts. It partners with Tanzanian
to identify vulnerable areas
and provide immediate social
services. It also establishes agricultural
co-ops to help families
In the dairy co-op, families receive
cows, capable of producing four
times the milk of a local variety.
“A family receives immediate
sustenance from the milk,”
explained Alex Chester, 34, the
organization’s finance and operations
Families then sell excess milk
“We can transform children’s
lives by transforming the families
and communities that take
them in,” said Childs.
Africa Bridge’s mission is to
empower Tanzanian families
to protect, support, and care
for vulnerable children by
helping villages implement
sustainable social services
and economic solutions.
How you can help:
INVOLVE STUDENTS through
the “This is My School” program.
74 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Take a long walk on the beach.
in Bandon by the Sea.
Photo by Wood Sabold
For a complete list of activities, events,
lodging, and restaurants go to
“Buzz was the
spar tree on the
hill. There’s no
one to touch him,
and there never
will be again.”
76 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Martin, a rough-looking man who told
rough stories, is now considered the poet
laureate of the logging world.
With a gravelly voice telling
tales of whistle-punks and
hooktenders, cork boots and
mollies, Martin’s songs describe felling
Oregon timber and a way of life that’s
all but disappeared. He left behind a
treasure of songs about the danger, discomfort
and homesickness of high-lead
logging. But they’re not crying-intoyour-beer
tunes. There’s usually humor
and always pride, as in these lines from
one of Buzz’s biggest hits:
They come home at night so doggone
tired, bruised and cut and sore
Get up the next morning with a big
And go right back out for more
To the same steep, muddy hillsides
they were cussing the day before.
– “(Where There Walks a Logger)
There Walks a Man” – 1968,
Buzz’s talent would carry him all the way
from those muddy Oregon hillsides to
the Grand Ole Opry’s Ryman Auditorium
in Nashville. In the end, bruised but
not embittered by a record business that
didn’t always treat him well, he returned
to the peace of his beloved woods.
Lloyd Earl Martin was born in 1928
in a hop shack in Coon Holler, Oregon,
a tiny settlement outside Stayton. His
childhood nickname, Buster, got shortened
His father worked for the railroad, and
money was tight. The Depression only
increased the strain. “My father didn’t
like to talk about his childhood,” said
Buzz’s son Steve Martin, 63, of Lebanon,
Oregon. “Bits came out in his songs, but
he never dwelt on the negative.”
In one song Buzz remembers living
under a shake roof “with holes you
could fling a cat through.” In “Always
Plenty of Water (1974, Ranwood),” he
recalled hunting for bottles in a ditch
“just to buy an ice cream bar.” But in
the chorus, which could be a motto for
any web-footed Oregonian, he said that
growing up poor made him a better
man: “Some kids learn to feel the rain,
And others just get wet.”
When Buzz was 13, he went completely
blind from cataracts. Suddenly,
sound was his primary link to the world.
“He would sit quietly for hours by the
window, listening,” said his younger sister,
Lora Callahan, 84, of Florence, Oregon.
She now realizes that during those
long, dark days he was telling himself
stories in his head.
A friend helped send Buzz to the
Oregon School for the Blind in Salem.
He was living there when both of his
parents died. It was also in this school
where, during a volunteer class, he first
picked up a guitar.
When Buzz was 15 he had a corneal
transplant that gave him 20/20 vision
for the rest of his life. Always a fan of a
lumberjack’s tall tale, he joked that the
corneas had been those of a death-row
inmate’s. The story could be at least partially
true; many transplants at the time
came from prisoners.
He moved in with his older sister, Nellie,
and her logger husband, Bill Woosley,
in Five Rivers, Oregon, near the Siuslaw
National Forest. Timber was in high demand
after the war, and young Buzz “followed
Bill into the woods,” said Lora.
First he worked as a whistle punk,
blowing the steam whistle that told everyone
where to go. The job typically
went to the youngest, smallest crewmember.
He didn’t stay small long as he
grew into a burly man with biceps seventeen
inches around. By his late teens,
he’d become a skilled cutter and climber
who could run every piece of equipment
from the Cat (Caterpillar bulldozer) to
the Giant LeTourneau (logstacker).
It was grueling, dangerous work. One
errant step, one bad kick of the chainsaw
could mean death. But logging had
its joys, too —camaraderie, fresh air, and
views all the way to the ocean from a
perch where a man could feel like he was
just about at the top of the world.
There was no electricity in Five Rivers
then, but the family made sure their
battery-operated radio was ready for
Saturday —Grand Ole Opry night. Buzz
became enthralled by Roy Acuff, Bill
Munroe, Gene Autry and Tex Ritter.
Later, and most importantly, he’d hear
“Johnny Cash was always the number
one, the idol,” said his son Steve.
Bill Woosley was a musician who
made his own banjos and guitars, so
with his and Nellie’s encouragement,
Buzz honed his guitar-playing and singing.
He was a solid picker but his voice
was his best instrument—an appealing
fusion of Johnny Cash and John Wayne.
He began to join the after-hours sing-
78 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
CLOCKWISE FROM TOP LEFT A portrait
taken of Buzz as he rose toward fame. Buzz
singing in logging territory. Buzz writing
songs. Buzz (middle) near a Model A, which
was an inspiration for on of his songs.
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 79
“The only difference
between me and Buzz is that
he’s singing about lumberjacks
and I’m singing about cotton pickers.”
- Johnny Cash
80 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
ing in camp, carrying on an oral tradition
dating back hundreds of years, to when
loggers first swapped poems and tales of
Paul Bunyan and Babe the Blue Ox.
The crowds were rowdy and
heavy-drinking. Buzz proved a natural at
hooking his audience, getting to punch
lines quickly, punctuating clever lyrics
with a chuckle that never felt forced.
On rare days off Buzz began courting
Lela Erickson, a neighbor who shared
his love of the outdoors. They rode their
horses deep into the woods together,
and Buzz nicknamed her “Biscuit.” In
1948, when Lela was 17 and Buzz was
20, they married. The next year they
had a daughter, the first of five children.
With a large family to support, Buzz
began talking seriously about making a
living as an entertainer. He had a natural
writing talent that brought a Steinbeckian
cast of characters to life–Big
Jack, Big Jim and Swampy.
“He was that rarest of things–a completely
honest man,” said his friend
Dale Haslet, 79, of Waldport. “There
really was this crotchety old guy
named Swampy who lived up at camp.
He really did use bacon rind to start
his green Model A, like in ‘Little Ole
Buzz played local dancehalls and clubs
but drove log trucks to make money.
Then in 1963, at 35, he got his big
break. He performed on Portland’s
“Channel 2 Hoedown” and host Buddy
Simmons helped Buzz record his first
The A single was “Sick of Settin’
Chokers”—a heartfelt song about a
weary logger. Like many of his recordings,
it opened with Buzz talking, friend
to friend. The B side was “Whistle Punk
Pete”—an irresistibly catchy tune about
a whistle-punk who realizes his ambition
of becoming hooktender, or boss,
when he hooks up his wife’s girdle. Both
quickly broke into regional Top 20s.
“You just had to tap your toe to
those songs,” said Dick Bond, former
program director for KGAY in Salem.
“And he looked like a logger—rolled-up
flannel shirtsleeves, giant mutton-chop
sideburns, the whole deal.”
Buzz recorded his debut album,
There Walks a Man with Ripcord Records
in 1968 in Vancouver, Washington.
It sold 250,000 copies, according to
his son Steve.
In 1969, Johnny Cash was playing
Portland’s Memorial Coliseum and
Buzz met him backstage, shakily playing
“Butterin’ Up Biscuit,” a cheeky tune
about his wife. Cash was so impressed
he invited him to appear on ABC’s “The
Johnny Cash Show” in 1971. It was
filmed at the Ryman Auditorium during
the Grand Ole Opry and Cash said, The
only difference between me and Buzz is
that he’s singing about lumberjacks and
I’m singing about cotton pickers.”
“That was the high point,” said Steve.
“That meant everything to him.” It seemed
a major record deal was within reach.
But the segment never aired. And while
there were flirtations with major labels
after that, a few meetings with big-time
agents, nothing came of them. Buzz’s early
1970s albums sold decently, but money
was always tight, and nobody seems quite
sure where the royalties went.
“My father came out of the woods
green as a gourd,” said Steve. “He was
an honest man, and he assumed that
everybody else was like him. But he
Trying to “compete with the big
boys,” as Steve put it, Buzz recorded
an album called Solid Gold in 1976.
From the opening of the album, when
a nerdy male voice announces, “Ladies
and gentleman, the only singing logger
in captivity!” to the finale of “America
the Beautiful,” the songs seem unnatural,
contrived. It’s the only time Buzz’s
chuckle seems forced. Solid Gold was
recorded as a faux live album, with an
applause track and Buzz bantering with
phantom audience members.
By the late 1970s, the failure of Solid
Gold was compounded by the demise of
traditional logging. Not only was logging
a dirty word in most of the country, but
many local loggers were out of work.
Buzz’s music no longer fit the times.
As Buzz’s career waned, he played
mostly spaghetti feeds and trade shows.
He made some money sponsoring
chainsaw companies and toured with
his family as his backing band, calling
them “The Chips Off the Old Block.”
In 1979, he sold his music rights and
left the recording business for good.
He went to Alaska with Biscuit to log
full time again, trucking, running heavy
machinery, and sometimes singing for
the crew. By most accounts, he was
happy again. In “Goin’ Home” (1969,
Ripcord), he’d foreshadowed his return
to the woods:
I miss the sight of the sun coming
up at the start of each new day
And the morning mist as it rolls
and twists and moves out down
While the coffee brews I’ll lace my
cork shoes and get ready for a day
in the woods
Where the work is hard
and I can sweat off some lard
And get back to feeling good
In 1983, Buzz was scouting locations
for a hunting expedition on Chichagof
Island, Alaska when he drowned in a
tidepool. Friends believe he tripped and
hit his head. He was 55.
Steve recently bought the rights
to his father’s catalog and is hoping
to record the songs he was writing in
Alaska. Choking back tears, he played
one—a sweet, catchy tune about a tree
planter called “Joanie.”
What Steve hopes is that people
will rediscover his father’s original
forty-four songs. There are four in the
Smithsonian, and you can hear “Sick
of Settin’ Chokers” in the bar scene of
Sometimes a Great Notion, but until recently
it’s been hard to find Buzz Martin
music outside of eBay.
Steve has made twenty tracks available
on cdbaby.com. Zach Bryson, a
distant relative, covers the music with
his Portland band and said a new generation
is discovering Buzz.
“After the set, people always come up
and ask me about him or tell me how
their parents or grandparents used to play
his records,” said Bryson. “I want to shine
a light on this music—it’s just so good.”
“While the coffee brews I’ll lace
my cork shoes and get ready for
a day in the woods.”
82 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Steve Martin, Buzz Martin’s son.
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 83
ESCAPING THE COLD
Escaping the Cold
written by Vanessa Salvia
Susan Creek Falls is one of
more than a dozen falls
within an hour of Roseburg.
Jamey 84 Davidsmeyer 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
ESCAPING THE COLD
If you don’t like the weather, wait five minutes, to paraphrase
Mark Twain. He spoke those words about New England, but
the saying is equally true for our state. Even newcomers quickly
learn to expect weather that changes as soon as we put on (or
take off) our jacket. No matter how much we may look forward
to winter, there comes a point when the view is nothing but cold
and uninviting. Luckily, no matter where you are in the state,
when you yearn to get away you can revise that old adage to
read: If you don’t like the weather, drive a few miles.
While spring getaways in Oregon may not be as sunny as
Oaxaca, there are “banana belt” locations throughout the
state where the temperatures can be nearly springlike, even in
winter. It’s all about geography—elevation changes, primarily—
that influence temperature and precipitation on both sides of
the coast and Cascade mountain ranges. Several cities around
the state, such as Medford, 150 miles inland from the south
coast, and Hermiston, 275 miles inland from the mouth of the
Columbia River, are both on the eastern side of a rain shadow
formed by the Cascade Range, so both are much drier, and
sunnier, than the Willamette Valley.
Roseburg, nestled in a spur of the western Cascades in the
southern part of the state, rarely accumulates snow, and the
Pelton Dam area on the Deschutes River near Warm Springs sees
fewer than ten inches of precipitation a year. Even Brookings,
which sits right on the largest and deepest ocean in the world,
has a pronounced banana belt climate that can make it tens of
degrees warmer than many other parts of the state all year-round.
If you’re ready to hang up your snow shovel for a while and go
somewhere to reacquaint yourself with the lemon-yellow sun,
WATERFALLS AND WINERIES
1If you’re looking for
relatively warm spring
conditions with very
little snowfall, and you
want to avoid strong coastal
winds, Roseburg is a good
place, said forecaster and incident
meteorologist Noel Keene
with the Medford Weather
Roseburg is only 525 feet
above sea level, which generally
keeps the snow well above
Douglas County Museum
Hokanson’s Guest House
Downtown Roseburg bed and
breakfast in a historic Victorian
manor built in 1882
Delfino Vineyards Guest Cottage
Cozy cottage situated in
a 160-acre vineyard
On Facebook or call 541.440.4901
Salud Restaurant & Brewery
town. Roseburg is also separated
from the Willamette Valley,
where cold air tends to pool.
“The terrain around Roseburg,
which makes for beautiful
scenery, essentially isolates it
from all but the coldest Arctic
air outbreaks,” said Keene.
The Roseburg area is surrounded
by more than a dozen
waterfalls. Drive up Highway
138 about an hour to the
trailhead for Susan Creek Falls,
which climbs to just under
1,000 feet of elevation. “The
.8-mile trail is accessible for
most people and ends in a waterfall
dropping fifty feet from
the Umpqua River over mossy
cliffs,” said Rachael Miller, with
the Roseburg Chamber.
At Deadline Falls, twenty-two
miles from town down Highway
138, water flows over a
series of small basalt outcroppings,
where salmon leap the
falls as they migrate upstream
from May to October. “You’re
not likely to see the jumping
fish this time of year,” said Miller,
“but it’s still a great hike.”
Big fish can be viewed crossing
the Winchester fish ladder
all year. Oregon Department
of Fish and Wildlife maintains
a fish counting station at Winchester
Dam not far from Roseburg
off exit 129 from Interstate
5. The Winchester Dam was
built in November 1890 and is
on the National Register of Historical
Places. “You’re beneath
the water’s level so you can see
up close to these huge fish,” said
Miller. In January 2015, more
than 3,000 fish, mostly winter
steelhead, were observed crossing
the fish ladder.
In January, Wine Enthusiast
Magazine named Southern
Oregon one of the “10 Best
Wine Travel Destinations of
2016,” thanks in part to the
twenty-plus wineries in and
around Roseburg. Local wineries
won twenty-eight medals in
the 2016 San Francisco Chronicle
wine competition out of a
total of 7,162 entries.
The state’s largest collection
of natural history artifacts is on
display at the Douglas County
Museum, along with the state’s
second-largest collection of historic
photographs. More than
7,500 items tell the story of the
past and present of the Umpqua
River Valley, along with more
than 24,000 images going back
to the mid-nineteenth century.
Miller recommends starting
your day with breakfast at
Brix Grill, where they often
offer a pear, bacon and blue
cheese omelet. “As weird as it
sounds,” she said, “it is absolutely
For your Friday or Saturday
evening nightlife, visit Salud
Restaurant & Brewery, which
serves up Latin-inspired tapas
and entrées. “If you’re lucky,
Faith will be bartending,” said
Miller. “Faith makes the most
scrumptious concoctions.” If she
can’t tell, or you’re not sure what
you’re in the mood for, this intuitive
bartender will ask a couple
of questions and be able to make
your drink dreams come true.
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 85
ESCAPING THE COLD
On a typical mid-January day, the
high in Redmond is 42 degrees
and the low is 23. There may be a
dusting of snow that increases as
the sun begins to set. In Brookings,
however, the average January high
is 55 and the low is 42, despite its
location on the consistently cold
waters of the Pacific Ocean. This
“banana belt” climate is most
pronounced in Brookings, but
many other spots around the state
experience winters that are higher
and drier than the average.
Kathie Dello, deputy director of
the state climate office in Corvallis,
explained that Brookings is in the
“elbow” of the rumpled landscape
where California and Oregon
meet, at the foot of the Klamath
“You have mountains directly to
the east and you have the Chetco
River, which is oriented roughly
to the northeast, so you have this
great set-up for high-pressure,”
she said. “And you have winds
blowing from the east over those
mountains that downslope into
the Chetco River basin.”
High-pressure air presses down
onto the earth, unlike stormy
weather, which results from
low-pressure systems. Descending
air always tends to become
warmer, so Brookings is bathed
in warm air that barely notices its
proximity to the mighty Pacific.
The effect takes place year-round,
and in fact, on July 8, 2008,
Brookings recorded a high of 108
degrees, the highest temperature
in the state that day.
Just a bit inland, the rain and
snow shadow along the Oregon
Cascades is a “textbook example,”
according to Dello. “We have the
very wet Willamette Valley and
the Cascade foothills, then you
go somewhere like Sisters or
Bend and they get a quarter of
the precip we do,” she said. “You
have these systems that move in
off the ocean, they rain out over
the land then they encounter the
mountains that they need to get
up and over. They rain out, then
you get this dry, warm air that
compresses and descends and
there’s no more moisture left in it
at that point.”
OREGON REDWOODS AND HIGH TEMPERATURES
3“In Brookings there
isn’t really winter, so
nothing is different,”
said Janelle Frazier,
who now lives in Eugene but
grew up in the town that might
have Oregon’s most unchanging
weather. January temperatures
have been known to hit
the 70s. Brookings is so warm
that bulbs bloom in February,
but that does come with a fair
amount of rain and accompanying
cloud cover and fog.
Because the bay faces south,
it avoids a lot of the wind
that scours other long, open
stretches of ocean beaches.
“Brookings can, at times, be
the warmest location in Oregon
despite it being adjacent
to the consistently cold Pacific
Ocean waters,” explained
Keene. “Anywhere south of
Cape Blanco is, on average,
warmer than locations north
of the cape, especially in the
summer and fall months. River
canyons, such as the Chetco
River drainage, funnel air
toward the coast from inland,
and this air warms as it descends
down the canyon toward
Brookings is less than thirty
miles from California’s Redwood
National Park, and has its
own forest of the tallest trees in
the world. The Redwood Nature
Trail winds through 800-yearold
redwoods. Oregon Redwoods
Trail is a 1.7-mile-loop
that is wheelchair accessible
and is populated with younger
The Samuel H. Boardman
State Scenic Corridor is twelve
miles of forested and sandy
coastline. “It offers beach combing,
of course, but also miles of
coastal trail and spectacular
and unique ocean views,” said
Frazier. On your way to the trail,
stop by to see the Blake Monterey
Cypress, the second largest
Monterey in the world and the
largest in Oregon. Planted in
1857, it has grown to more than
130 feet tall with a thirty-fivefoot
Redwood Nature Loop in Alfred
A. Loeb State Park
Loeb State Park offers a rental cabin.
Samuel H. Boardman State Scenic
Oregon Redwoods Trail
Signs on Highway 101 direct you to
the trailhead, five miles south of
The Blake Monterey Cypress
15461 Museum Road, next to the
Chetco Valley Historical Society
Brookings can, at
times, be the warmest
location in Oregon.
86 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
ESCAPING THE COLD
TROPHY WALLEYE AND LOCAL BREWS
2“I don’t think it is
widely known that the
weather is nicer here,”
said Phyllis Danielson,
owner of Stokes Landing
Bed and Breakfast in Irrigon,
fifteen miles from Hermiston.
The landscape in Hermiston,
which skims the northern border
of our state, gets only ten
inches of precipitation yearly.
The desert grassland landscape
is much different than the verdant,
foggy Willamette Valley.
“Unlike in the valley, you can
see a long way because there are
not a lot of evergreen trees in the
way,” Danielson said. “I grew up
in the Portland area and when I
first moved to this area in 1979, I
thought, ‘Where have I landed?’
because it is so different from
the west side of the state. But it
absolutely grows on you.”
Stokes Landing is located
right on the banks of the Columbia
River. A wildlife refuge
spans both sides of the water
here, offering rich birdwatching.
The twelve-mile-long Columbia
River Heritage Trail parallels the
waterway from Umatilla to Irrigon
and on to Boardman. Unimproved
and paved sections allow
you to walk, bicycle, or horseback
right along the river, passing
interpretive panels marking
“Sand Island,” where Lewis and
Clark, Sacagawea, her French
trapper husband, their infant
son and the Corps of Discovery
camped with native people harvesting
clams in 1805.
Kayaking is a year-round
sport here, and the stretch of the
Columbia between Boardman
and Umatilla offers trophy walleye
fishing—some of the greatest
walleye water in the world,
second only to the Great Lakes.
If you stay somewhere along
the Heritage Trail, walk it to
the River Lodge and Grill in
Boardman, where you can dine
in a log lodge right on the water.
The family-friendly Hermiston
Brewing Company serves
its own roster of beers out of
a historic 1940s building that
was built as a Plymouth dealership.
Irrigon is opening its own
visitor center in March.
Irrigon Marina Park
Highway 730 to 10th Street,
then north to the river’s edge
Stokes Landing Bed & Breakfast
River Lodge and Grill
Hermiston Brewing Company
Big sky abound along
the Columbia River
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 87
ESCAPING THE COLD
CHEESES, BOOKS AND PLATEAUS
The Rogue Valley’s
Medford is generally
a sweet spot for mild
The valley as a whole rarely
gets snow, although winter
mornings can bring freezing
fog. “While Medford isn’t
knee-deep in snowfall, storm
systems typically dump a lot
of snow in the mountains, and
one can travel an hour or less to
reach some of the white stuff,”
MINIMAL RAIN, MAXIMUM RECREATION
Dam sees an
average of 9.85 inches
of precipitation per
year compared to an
estimated 100 inches at Mount
Jefferson, just twenty-five miles
west, said the National Weather
Service’s Michael Murphy. The
dam, owned by Portland General
Electric, holds back the waters
of the Deschutes River to create
Lake Simtustus. On the edge of
this lake is Pelton Park, open for
day-use, including fishing, yearround.
The campground offers
sixty-seven tent sites, along with
“yomes,” a cross between a yurt
and a dome, equipped with futons
to sleep four. The lake has
a 10-mph speed limit, so it’s a
laid-back site for fishing, canoeing,
and kayaking anytime.
Just north of Pelton Park is the
Pelton Wildlife Overlook, a perfect
spot to view migratory birds
along with ducks, geese, herons,
eagles and other birds of prey.
“There are trails all over this
country that people use during
the winter months,” said Helen
Houts, administrative assistant
for the Madras Chamber, just
thirteen miles from the dam.
“This area looks different than
said Medford’s forecaster Shad
Keene. Indeed, Crater Lake, just
seventy-five miles to the northeast,
averages forty-four feet
of snowfall yearly compared to
Medford’s 4.1 inches.
“High terrain to the south,
west, north and east squeezes
out much of the moisture
from storm systems before
it can reach Medford,” said
Keene. “That’s why Medford’s
the driest location west of the
the western part of the state but
I wouldn’t trade it for anything.”
Kah-Nee-Ta Resort & Spa in
Warm Springs is on the Warm
Springs Indian Reservation, just
thirty minutes from the dam.
The nearby Museum at Warm
Springs holds a large collection
of plateau American Indian artifacts,
paintings, sculpture, masks,
ceremonial clothing, ritual implements
Madras is also home to the
Erickson Aircraft Collection, a
private collection started by Jack
Erickson in 1983. The Erickson
collection is growing and currently
holds more than twenty
rare aircraft, most of which are
still in flying condition, including
the P-38 Lightning, P-51
Mustang, Ki43 Hayabusa and
B-17 Flying Fortress.
Erickson Aircraft Collection
Museum at Warm Springs
lodging & dining
Cascades in Oregon. It features
just more than eighteen
inches of precipitation a year,
compared to Grants Pass (only
thirty miles away) which averages
thirty inches of precipitation
If you do happen to visit
Medford on a soggy day, pass
some time at Village Books,
where owner Gary Guthmuller
stocks a store full of
Pelton Dam holds back the
waters of the Deschutes River
to create Lake Simtustus.
pre-owned books along with a
good selection of vinyl records
and CDs in all genres. “Medford
is centered where you can
do a lot,” said Guthmuller, who
moved to Medford ten years
ago when he bought the bookstore.
“Central Point, Jacksonville,
Grants Pass and Ashland
are not far away. And a lot of
seniors do retire here because
the weather is so mild.”
88 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
ESCAPING THE COLD
Rogue Creamery, in Central
Point, has a cheese shop offering
beer, wine, bread, crackers,
meats, and, of course, samples
and sales of Rogue’s delicious,
award-winning cheeses. Stock up
on snacks before heading to hike
at Upper Table Rock or Lower
Table Rock, two prominent volcanic
plateaus that are easily seen
and accessed from Central Point,
just five miles from Medford.
The rocks feature unique habitat
including oak savannah and rare
After hiking, the Frau Kemmling
Schoolhaus Brewhaus in
Jacksonville is just ten minutes
away. Since opening in fall of
2010, the Brewhaus has become a
popular place for schnitzel, brats,
pretzels and German beers. If
American food hits the spot,
Medford is home to In-N-Out
Burger’s only Oregon location.
Sleep off the food and drink in
Waverly Cottage, a Queen Annestyle
cottage for rent in downtown
Medford. Guests get the
entire cottage to themselves. The
home is on the National Historic
Register and is smack in the middle
of Medford’s historic district.
The home itself is filled with period
items and furniture and feels
like sleeping in a museum.
In-N-Out Burger, Medford
Frau Kemmling Schoolhaus
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 89
Photos provided by
U.S. Forest Service
It’s not every day that you get a
360-degree view of the forest.
That was the idea, of course,
when the U.S. Forest Service
began building fire lookout
towers after a slew of devestating
fires hit the western states
in 1910. It was part of a larger
effort to aid in early fire detection.
At one point, there were
reportedly more than 8,000
fire lookouts in the country
and every fire season, lookout
operators would report fires
using whatever technology
they had at the time. In 1911,
USFS forester William Bushnell
Osborne, Jr. invented a “firefinder”
in Oregon. The instrument
used a rotating steel disc with
attached sighting mechanisms
to pinpoint coordinates.
For more photos and info about booking a
lookout, visit 1859magazine.com/firelookouts
90 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2016
Gifford Pinchot National Forest
JANUARY | FEBRUARY 2016 1859 OREGON’S MAGAZINE 91
Black Rock, Umpqua National Forest
Forest Service Lookout, Mt. Hood
92 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2016
Oakgrove Lookout, Mt. Hood National Forest
Lookout Tree, Fremont National Forest
Red Mountain Lookout
Brush Mountain Lookout
Sisters Lookout, Deschutes National Forest
Steel Lookout, Whitman National Forest
Forest Service Lookout, Mt. Hood
JANUARY | FEBRUARY 2016 1859 OREGON’S MAGAZINE 93
written by Amy Faust
photos by Cameron Zegers
94 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 95
96 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
On an October morning last fall, eager
customers lined up outside stores such
as Gorge Greenery in Hood River, Beaver
Bowls in Corvallis and The Joint in
Salem. When around 200 medical marijuana
dispensaries throughout the state
opened their doors to recreational users,
thousands of adults streamed in, showed
identification and bought cannabis legally
for the first time. Lines were long, but as
one customer outside Bloom Well in Bend
told its owner, “I’ve waited for thirty-five
years, I can wait another thirty-five minutes.”
At the end of the day, sales exceeded
$3 million statewide, and by the end of the
week, Oregonians had bought more product
than Colorado’s and Washington’s first
Not everyone in the state is excited about
Measure 91, which legalized marijuana. In
fact, thanks to a legislative compromise,
counties who did not vote to support the
legalization measure can—and are—opting
out of allowing recreational dispensaries
to open within their boundaries.
In the remaining counties, brisk sales can
be attributed to a new crop of customers
who are either rediscovering the drug after
years of abstaining or “coming out” after
years of using it quietly to avoid controversy.
“Not only are sales up about fourfold,”
said Bloom Well’s owner Jeremy Kwit, “our
clientele is more diverse than we ever anticipated—socioeconomically,
For those interested in partaking, there
are still limits to what you can purchase
Currently, you can buy only from medical
dispensaries, though hundreds of purely
recreational storefronts will likely be opening
later this year. For now, you can purchase
only “flower,” or buds, which means
no edibles, no topicals and no concentrates
without a medical card. The variety of
strains and the myriad ways to explore them
have never been more diverse or legal.
The dispensary experience varies wildly,
from the “head shop”-style dens that
service old-school “stoners” to modernist
spaces that look more like boutiques for
trendy eyewear. Due to strict regulations,
however, all share a few key characteristics.
You will be greeted by a receptionist, remain
in a separate waiting area until you’ve
been signed in, and then be ushered into a
space that, while drenched in the pungent
smell of potent buds, does not accommodate
touching or trying the product. You’ll
be served by a “budtender” who will ask a
few questions about your needs and interests
and then help you navigate the astonishing
variety of options with names such
as “Grandaddy Purple,” “Dog Walker” and
Unlike the product of old, today’s cannabis
is hybridized and refined into many
categories and subcategories with different
properties and uses. Having trouble sleeping?
Your budtender might suggest a strain
with a high CBD content. (Short for Cannabidiol,
CBD is a part of the plant that is
purported to provide less of a “high” and
more of a relaxing effect, making it popular
with medical patients.) Want to giggle and
have a good time at a dinner party? Perhaps
you will be steered toward something
with a higher THC (tetrahydrocannabinol)
content, which is typically the source of the
more psychedelic “high” associated with
pot from the old days.
Another difference between ’70s pot and
today’s cannabis is the potency. Clatsop
County District Attorney Josh Marquis,
who opposed Measure 91, wants to make it
clear most marijuana in the ’70s had THC
levels of about 2 percent, versus today’s
strains that can hit levels upwards of 30
percent. “If you compare that to a pharmaceutical
drug,” he said, “you’re talking about
a [massive] increase in potency.” Marquis is
not so concerned for the adults who smoke
casually at home; he’s worried about the
younger, inexperienced users. “When they
get high, they go from zero to sixty.”
According to Jeremy Plumb, Willamette
Week’s “Budtender of the Year” for 2015, it
doesn’t have to be that way. His dispensary
Farma, in Portland, takes cannabis categorization
even farther into the realm of science,
testing each strain for various levels
of properties (including eight THC levels)
and labeling them accordingly. Plumb is
a passionate bio-nerd who throws around
tongue-twisting terms—beta myrcene,
ease and authority. Like many cannabis
entrepreneurs and activists, he is driven by
the desire to provide more targeted benefits
to his medical patients, and to help
adults enjoy a more refined recreational
experience. “We want you as a patient and
The variety of strains and the
myriad ways to explore them
have never been more diverse
as a consumer to be able to intentionally
select different effects,” said Plumb, “and
to become very sophisticated as to which
compounds, which doses and which delivery
systems work for you.”
This being Oregon, the cannabis industry
here is bullish on many of the same qualities
promoted in our renowned food and
wine cultures: locally grown, pesticide-free,
obsessively sourced. While cannabis cannot
be labeled as organic (the FDA does
not recognize it as a crop), a certification
process called “clean green” serves the same
purpose. There’s even “veganically” grown
cannabis that uses no animal products as
fertilizer. It’s not hard to imagine the role
of cannabis evolving to a point where connoisseurs
serve up rare strains at dinner
parties and expound on the virtues of “sungrown”
versus indoor crops.
While it’s now perfectly legal to show up
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 97
at your book club meeting bearing weed
instead of a bottle of wine, many regular
users acknowledge that they still feel a stigma
attached to the whole culture. “Everyone
knows somebody who used cannabis
and turned out to be a loser,” said Kwit.
“Correlation is not causation.” Anne Marie
Luthro is a professional shopper insights
consultant, a recreational user and an advocate
for the “normalization” of cannabis.
“For most people, ‘pot’ is still a four-letterword,
but ‘pill’ is not.”
“Kathy” is an adult in her fifties who decided
to give cannabis a shot once it became
legal. “I told the budtender that the
last time I smoked it was probably not too
long after the first Star Wars movie came
out, and I was not that into it.” She tried
the strain he suggested, sat down in front
of the TV with her dog and “had an absolute
hoot.” Kathy is, in many ways, an apt
example of these early days of legalized
weed—she wants to hide her identity to
prevent her adult son from knowing that
she has smoked the plant.
But as “Prohibition era” shame and secrecy
wane, local entrepreneurs are creating
new ways for the curious to re-enter
the market. Josh Jardine Taylor is a “cannabis
concierge” who sets up visiting bands
with vaporizers and “swag bags” of local
product that await them backstage. (Snoop
It’s not hard to imagine
the role of cannabis evolving
to a point where foodie-like
connoisseurs serve up rare
strains at dinner parties
and expound on the virtues
of “sungrown” versus
Dogg appreciated his green gift.) Taylor
now focuses increasingly on “responsibly
integrating cannabis into people’s lives.”
His “Cannabis 101” events, which are held
in homes and businesses, help novices navigate
the often overwhelming new culture
and terminology, and teach them to ingest
without smoking by vaporizing, which allows
for more measured intake. “For people
who haven’t smoked since the ’60s or
’80s, this is radically different than taking
a monster bong hit, getting extremely high
and having the house reek like weed,” said
Taylor. Many of his customers are what
he calls “AARP age” people who are “just
tickled that they can finally talk about it.
Everyone has questions.”
This year, Taylor is planning a series of
events called “Puff, Puff, Pour,” in which
various cannabis strains will be paired with
local spirits or beers for maximum enjoyment.
Farm-to-table dinners incorporating
food pairings are also on the horizon, as
well as “viper vacations.” (Picture a group
of out-of-towners flying in, being chauffeured
around the state to the finest wineries,
learning all about “terroir” and other
terminology from growers, even helping
with a harvest at a venerable third-generation
Southern Oregon farm. Now replace
wine with cannabis.) “The way we are doing
things here in Oregon is based much
more on the craft beer and wine model
than the large-scale, hydroponic, chemical-soaked
brands you might find elsewhere,”
Cannabis For those in
the industry, this is the
only way to refer to their
product. Not weed, not
pot, not even marijuana.
You’re not a pothead, you’re
a “cannabis user.”
Flower The legal term for
what used to be more casually
called “buds,” flower
is the part of the cannabis
plant that is harvested and
sold for recreational and
Budtender The person
behind the counter at the
dispensary who provides
advice about and access
to the product. A good
“budtender” should be
and a great listener, as they
play a diagnostic role in the
process. (Always tip your
Pre-roll Joints are now
called pre-rolls. They typically
cost about $8 each.
these are two
kinds of cannabis grown
in two different climates.
Colloquially, these terms
are commonly used as
descriptors to distinguish
the effect of a particular
strain. “Sativa” indicates
a more focusing and euphoric
high, while “Indica”
suggests a more calming
and relaxing feeling.
THC/CBD The most
talked-about compounds in
the cannabis plant, as new
strains are created (and
often hyped) for their levels
of either tetrahydrocannabinol
(THC) or Cannabidiol
(CBD). While higher
CBD product is generally
considered more relaxing
(and a huge breakthrough
for medical patients), there
is still much to be learned
about the exact effect of
these two compounds.
Terpines The aromatic
compounds that give
cannabis strains distinctive
flavors and smells.
Vaping Using a vaporizer, a
hand-held device that heats
up the flower and extracts
the cannabinoids without
burning or creating smoke.
Budtenders suggest this as
the best delivery method
for people who want to
start slowly and control
98 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE For more, visit 1859magazine.com/cannabis
Gorilla Glue 4
Copper Chem Pheno 2
Like hair salons, doggie daycares and Thai
restaurants, some dispensaries can’t resist
word play. Here are a few favorites:
Grateful Meds (Portland, Springfield)
Best Buds (Portland)
Cannabliss & Co (Eugene and
Pipe Dreams (Lincoln City)
The Grass Shack (Portland)
Stone Age Republic (Grants Pass)
Yer Best Bud (Portland)
La Cannaisseur (Portland)
Growing ReLeaf (Beaverton)
In areas of Southern Oregon where cannabis
farming dates decades back into the black market
days, legalization has brought on a mixed
bag of changes. As growers transition into
the legal market, their product must pass the
pesticide-level tests required for sale in a dispensary.
Courtney Zehring of Tokie Farms in
Jackson County says many old-school growers
who used to think she was an “idiot” for farming
so sustainably are now asking for advice.
“Testing isn’t going anywhere,” she said. “If you
want to keep playing, you need to transition.”
According to Zehring, the big challenges facing
rural growers now are navigating the new
county-generated regulations, some of which
“feel punitive,” and fending off the big investors
who want to come in, snap up land and “turn us
all into sharecroppers.” For now, she is excited
about “having more support, more resources
and more open communication.”
The regulations that have arrived with Oregon’s
“green rush” have given birth to a host of
other cannabis-related businesses as well. CannaGuard
is a company specializing in security
for grow operations, since state law requires
that their crops, many of which are indoors and
in urban areas, be guarded with a high level of
surveillance equipment. Marijuana Business
Daily lists a dozen labs statewide that perform
the mandatory tests on pesticide and THC/CBD
levels, which must be included on all product
labeling. Realtors such as Expanse Commercial
have carved out a niche finding retail space for
dispensaries, whose numbers will have increased
statewide by around 300 before the end of the
year. (There are currently three times more cannabis
shops in Portland than liquor stores.)
The next few years will be crucial in the future
of Oregon’s recreational marijuana program.
Until the dust settles on huge issues
such as regulation, taxation, zoning and product
accessibility, it’s not yet clear whether the
hundreds of new dispensaries and the industry
that is growing up around them will thrive
or wither. As a grower of medical marijuana
in Montana ten years ago, Zehring watched
“over-regulation annihilate a program that
had been a model for other states.” If current
tax laws hold up, profit margins will remain
relatively slim at dispensaries, reducing the
flood of new businesses to a trickle. But for
now most entrepreneurs seem optimistic
about this opportunity to do cannabis the
Oregon way. “Oregon has the best craftspeople,
the most diverse genotypes, and an entire
cohesive culture that is distinct and different,”
said Plumb. “We are curators. We represent
the best ethics. This is what we do.”
All equipment, plants and flowers were curated by
Joshua Taylor with oregonscannabisconcierge.com.
Thanks also to Steve Bailey, Green Bodhi, Chalice
Farms, 7 Points Oregon and Hifi Farms for loaning out
their cannabis for our photo shoot.
FOOD & HOME
102 Farm to Table 106 Oregon Recipes 108 Home Grown Chef 110 Design
written by Sophia McDonald
photos by Talia Galvin
FOR ALMOST A CENTURY, Bandon was
known for its delicious cheese. A proliferation
of local dairies made it a natural place
to create cheddar and other cheesy delights.
In 2003, Bandon Cheese, the town’s last
and largest cheesemaker, shut down. It left
the southern Oregon coastal community
without a dairy processor for the first time
since the 1880s. Now, Bandon is making its
way back onto the turophile’s map with Face
Rock Creamery, which opened in 2013.
Although the business is new, it is wellknown
in the community. Brad Sinko,
head cheesemaker, is the son of Joe Sinko,
the last local to own Bandon Cheese. The
younger Sinko was managing the company
when the Tillamook County Creamery Association
(makers of Tillamook Cheese)
bought it in 2000.
The buyout was friendly. Tillamook intended
to keep Bandon Cheese open and
make it their organic label. Then a new CEO
came in, and plans changed. They shut down
the cheese factory in 2003. Within a year, all
physical signs of the business became intangible
memories. “The building had been a
cheese factory since the early 1900s and all of
a sudden, it was gone,” Sinko said. “They literally
tore it down and left a gravel parking lot.”
After that, Sinko spent three months consulting
at a Guatemalan cheese factory. Near
the end of his stint, he took a call from an
entrepreneur in Seattle who wanted to start a
cheese business but had no experience.
Sinko was the first employee at
Beecher’s Handmade Cheese and
LEFT One of the workers at the dairy farm where Face
Rock Creamery gets all of its milk. NEXT PAGE, CLOCK-
WISE FROM TOP LEFT Cow milker machine. A young calf
at the dairy. Greg Drobot, Sinko’s business partner. Round
block of cheese at Face Rock Creamery.
102 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
FOOD & HOME
farm to table
Face Rock Creamery’s milk all comes from one dairy farm, located fifteen miles away.
played a large role in its subsequent success.
He invented Flagsheep, a semi-hard
cow’s milk cheese that became the company’s
flagship brand. Flagsheep won Best
of Show from the American Cheese Society
in 2012 and helped establish Beecher’s as a
top brand in culinary circles.
Sinko was riding high from that victory
when he got a call from someone with a familiar
area code. Bandon businessmen Daniel
Graham and Greg Drobot were interested
in building a new cheese factory on the site
of the old one. They asked for his opinion on
their plans for Face Rock Creamery.
Sinko said he was initially skeptical that
the new cheese factory would be successful.
As the young business grew, though, he
continued to offer advice. Soon Sinko’s dad
approached the new owners with a proposal—“Offer
Brad a job and see if he’ll take it,’”
Sinko recalled of his father’s conversation.
“They offered me less than I was making at
Beecher’s … but I took it.”
As he walked past the gleaming stainless
steel tables on Face Rock’s production floor,
Sinko said he now understands why he
came back for Face Rock Creamery. “When
I got back here, you could see a new skip in
people’s step,” Sinko said. “They were pretty
happy to have a cheese factory again.”
During Face Rock’s first year, Sinko didn’t
have any aged cheese, so he sent Vampire
Slayer cheese curds to the American
Cheese Society’s contest. They took first
place in that category. The awards continue
to pile up every year.
Face Rock’s cheddars are its most popular
item. Each forty-pound block of cheese is
aged for twelve to twenty-four months and
hand flipped every day, said Sinko.
Face Rock is also known for its fromage
blanc and produces cranberry honey, apricot
honey and garlic olive-flavored cheese.
Many of these ingredients are sourced
from local producers, and all of Face Rock’s
milk all comes from one dairy farm, located
fifteen miles away. In fact, the primary limiting
factor of the company’s growth, Sinko
said, is its dairy partner’s ability to expand
with them. Face Rock has even purchased
more cows for the family-owned farm to
increase its capacity.
Sue Hayes, chef and owner at Alloro
Wine Bar and Restaurant in Bandon, is
one of the locals who enjoys cooking with
Face Rock Creamery cheese. She shared the
restaurant’s recipe for au gratin potatoes,
a hearty side dish that includes Face Rock
Executive chef AJ Voytko at Portland’s
comfort food den, The Original, finds good
use of Face Rock cheese curds by serving
poutine alongside short ribs cooked in
red wine. For dessert, The Original offers
its spin on the traditional apple pie with a
crumb and cheddar topping.
104 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
FOOD & HOME
photos by Heidi Weiss-Hoffman
Crumb and Cheddar Apple Pie
PORTLAND | The Original
originaldinerant.com | Jeremy Intille
3 pounds cored apples cut into 12 pieces,
3.2 ounces grated white cheddar
2 ½ ounces brown sugar
0.7 ounces corn starch
½ ounces tapioca flour
⅛ teaspoon of thyme or rosemary
8 passes of fresh cinnamon stick with
3 passes of orange zest with microplane
Pinch of salt
Place apples and cheese in a large bowl. Combine
all dry ingredients together and sprinkle
on top of apples. Mix together with hands. Let
stand for 10 minutes.
12 ounces all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
8 ounces chilled butter, grated
2 ounces grated white cheddar
4 ounces ice water
Place flour, sugar and salt in a mixing bowl with
a paddle attachment. Stir together just for a
few seconds. Add butter and cheese. Mix until
butter breaks down a bit, and is pea size. With
mixer on, add ice water. You might need more
water depending on flour. Mix until dough
starts to come together but still looks shaggy.
Place dough on a floured surface and finish
mixing by hand. With a rolling pin, roll dough
out to a 1/4 inch thickness in a rectangle
shape. Fold into three (like a letter), rotate 180
degrees and roll out again. Do this three times
in total. Wrap with cling wrap and let rest for
one hour in fridge.
Depending on the size of your pie tin, you
will want an ounce of dough per inch of the
pie tin. Roll out until about 1 inch larger than
the pie tin. Once rolled out, fold round in half
and place in pie tin. Unfold and press crust into
the corners of the tin. Press firmly to ensure
that there are no air pockets.
To finish the edge, tuck the crust under
itself and press together. You can crimp or
leave as is. Let chill before baking.
4.1 ounces brown sugar
4.1 ounces sugar
5.8 ounces all-purpose flour
Pinch of salt
2.1 ounces white cheddar, grated
1.1 ounces rolled oats
4.6 ounces butter, chilled and grated
2 teaspoons vanilla extract
Place all dry ingredients in a large mixing bowl
with a paddle attachment. Mix until combined.
Add butter and mix for a few seconds. With
mixer on, add vanilla. Mix until it starts to
come together and looks crumbly. On a baking
pan, spread out and let chill until ready to use.
Place apple filling in chilled pie shell and bake
at 325°F for 15 minutes. After 15 minutes,
remove pie and top with streusel and bake for
another 20 minutes, or until golden brown.
Let cool slightly before cutting. Add ice cream,
because why wouldn’t you?
106 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE For more cheese recipes visit 1859magazine.com/recipes
LIVING IN ASHLAND in a
operated and governed
by our residents.
857 Mountain Meadows Drive, Ashland, Oregon 97520
(800) 337-1301, www.mtmeadows.com
Voted America’s Best by National Council on Senior’s Housing.
FOOD & HOME
home grown chef
Home Grown Chef
written by Thor Erickson
A FEW YEARS BACK, I had a job
as the chef at a restaurant in Bend.
About a week after I started, I was
preparing for dinner service when
a man walked through the back
door. He was wearing white rubber
boots and carried a small ice chest.
With purpose, he headed straight
for the walk-in refrigerator. About
twenty minutes passed and he was
still in there, amid the bustle of
line-cooks going in and out of the
fridge. When he finally emerged, I
introduced myself and asked him
what he was doing. His name was Pierre and he was one of our
cheese suppliers, dropping off an order. “Why were you in there
for so long?” I asked. “I was looking at all of your other cheese,”
he said, and walked out the door. Over the next few months, I
got to know Pierre. He was an American with Franco-Belgian lineage
and a “strictly business” demeanor. He made wonderful goat
cheese. I found myself using his cheese in many ways—it fueled
my creativity. I started to flavor his chèvre with applewood smoke.
Pierre was always curious how we used his cheese, but I was worried
that he may not approve of my latest effort.
One day he caught me red-handed. I was pulling the chèvre
from the smoker. I opened one of the cheesecloth-wrapped cylinders
of smoked cheese and gave him a sample. He nodded and
walked away without a word. A day later, he called me. “That
smoked cheese was fantastic,” he said, with an unusually upbeat
tone. “You must show me how to do that.” I told Pierre that if he
taught me to make goat cheese, I would show him how to smoke
it. A few months later, I was an apprentice cheesemaker in the
morning, and running a busy kitchen at night. Through that apprenticeship,
Pierre and I developed “Thor’s Special Smoked”
chèvre. This dressing is inspired by that experience.
Smoked Bleu Cheese Dressing
1859’s Home Grown Chef Thor Erickson
2 ounces Rogue Creamery smokey blue cheese, crumbled
¼ cup buttermilk
¼ cup sour cream
¼ cup mayonnaise
Juice of ¼ lemon, or to taste
Coarse salt and freshly ground black pepper
In a small bowl, stir to combine all ingredients. Pour over salad or roasted
vegetables, or use as a dip. Keep leftovers refrigerated for up to one week.
108 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MORE ONLINE Video: How to make the perfect baguette 1859magazine.com/homegrownchef
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FOOD & HOME
Two Portland kitchens
reveal their homes’ historic roots
Forget the sofa or the dining room color scheme. More than any
other room, the kitchen defines the rest of the house. These two
remodels incorporate historic details and thoughtful material choices
to pack on the personality.
110 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
FOOD & HOME
A RANCH REBORN
photos by Jeff Amram
FRIENDSHIP CAN PROVE fertile ground for
creative collaboration. Just ask Joe Mansfield. In
2009, Mansfield, a digital artist and laser engraver,
partnered with his friend (and neighbor) to cofound
Grovemade, a Portland-based workshop
that produces handmade metal and wood office
accessories and tableware. When Mansfield
needed to remodel his kitchen five years later, he
turned to another longtime friend, cabinetmaker
George Ramos, who specializes in period-appropriate
woodwork. “I’d always wanted an excuse
to work with George,” said Mansfield. His 1952
ranch-style house had formerly been a rental,
the kitchen muddled with cheap finishes. So the
pair joined with architect Marty Buckenmeyer to
brainstorm a modern redesign that would reference
the home’s original architecture.
To start, Buckenmeyer reworked the layout
to improve the room’s flow and modified window
positions to better capture light and views.
The signature corner windows were kept, and
a large slider to the backyard added. “The idea
behind ranch houses was that you could reach
out into the landscape from the inside,” said
Buckenmeyer. Next, Ramos installed cabinets
with solid walnut faces—their color echoing
the existing mahogany woodwork. With
attention to detail, the slabs were cut so that
the grain pattern is continuous across separate
units. The matching walnut range hood was
an idea proposed by Mansfield that Ramos
executed with mathematical precision. White
quartz counters and a tile backsplash balance
the wood tones and bounce light around.
Additional bespoke elements came from
Mansfield. These include the design of the
pendant lights, a laser-engraved heat register
in the toe kick, and leather and brass cabinet
hardware. Now the space is a testament to the
rewards of collaborating with good friends.
“We were challenging each other and elevating
each other’s ideas,” said Mansfield.
“It’s really satisfying to see that in the
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 111
FOOD & HOME
A CLEVER CRAFTSMAN
photos by KuDa Photography
ALTHOUGH THE OPEN CONCEPT floor
plan is all the rage these days, complete with a
kitchen at its center, it’s not the best choice for
every home or owner. Consider the 1908 Craftsman
bungalow belonging to Leta Norton. “This
being an old house, every room is its own space,
and I wanted to keep that style,” said Norton.
“And if you have dishes in the sink, no one has
to see them!” Norton trained as a chef at the
Oregon Culinary Institute and has worked in
several restaurants, so she knew that her home’s
kitchen could function better. The evidence of a
poorly executed ’90s remodel was everywhere—
from the cracked counters to the stove jammed
up against the wall. In 2015, Norton teamed up
with Libby and Greg Holah of Holah Design
+ Architecture for a renovation that would
improve the room’s utility while maintaining
the home’s integrity. “We like to do modern
upgrades that feel like they belong to the era of
the house,” Libby Holah said.
First, the Holahs removed a non-functional
chimney and butler’s pantry to free up space
in the modest footprint. Now, a long counter
accommodates a generous farmhouse sink, a
six-burner stove and adjoining workspaces. Additionally,
they installed a recessed bank of wall
ovens, an efficient floor-to-ceiling pantry and a
prep island. The latter is topped in butcher block
sealed with a food-safe finish, so Norton can cut
directly on it. “I wanted to show that it’s been
used and loved,” she said. Other finishes were
locally sourced and contribute to the room’s historic
feel. These include custom Shaker cabinets,
reclaimed Douglas fir counters from Talent, Oregon,
and the earthenware backsplash tile from
Ann Sacks. A cheerful golden Marmoleum floor
is easy under the cook’s feet. Norton is thrilled
with the result. “The kitchen is my Zen place,”
she said. “It’s really nice not to feel frustrated or
112 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
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FOOD & HOME
interview by Melissa Dalton
AS A LONGTIME LOVER of old homes
and decorating with salvage, designer Sarah
Phipps enjoys giving neglected houses new
life. “It’s a challenge,” she said. “And a fun puzzle
to figure out.” Here, she shares a kitchen
redo that she did for a larger remodel of a 1912
Bend triplex, as well as her top tip for getting
the Vintage vibe right.
What did the space look like before?
Everything was battered and neglected.
All of the floors were covered with dirty,
ugly carpet. But underneath that was the
original wood flooring. And the trim on
the windows and doors were all original,
[as were many of the windows]. So I tried
to save all the Vintage details.
Tell me about the kitchen.
We kept the original cabinets, and I just
cleaned them and painted them because
they were in good shape. I kept all the
wood floors. Then I added the tile backsplash.
The countertops are Corian because
I was trying to use a material that
was more budget-friendly but also durable
and easy to clean. And I didn’t want it to
jar with the Vintage quality of the house.
To make it feel more Vintage, we had them
make a deep, integrated sink and route out
the drainboard beside it.
What about the appliances?
The client wanted new appliances [for
easy upkeep]. The Smeg refrigerator has a
smaller profile. The range and dishwasher
are both from the GE Artistry series,
which is a good price point. They have a
good combination of modern and Vintage
styling, which is what I was going for in the
Any tips for people wanting to do
Before you get started, one of the most
important things is to take a moment and
breathe. Don’t just start ripping everything
out. Stop and very carefully walk through
and look at the space. Often I find a cheap
material has been installed and preserved
the Vintage material beneath it. Look for
the original details because those things
are almost impossible or ridiculously expensive
Can you give me an example?
It might cost just as much to refinish an
existing wood floor as it does to put a new
one on top. But know that the wood from
60 or 70 years ago was old-growth wood.
It had a lot more personality and character.
You’re not going to be able to replace
that. You literally cannot go out and buy
that wood anymore. I think that even if
things are a little rough around the edges,
that roughness is what makes things have
soul. There’s something you can feel that
radiates off of them. So, try to save that and
not just gloss over everything. The kneejerk
reaction is to go in and to make everything
brand new, but brand new is not
114 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
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Around 2011, his wife had challenged him to toss his non-stick cookware. In search of replacements, Whitehead turned
to cast iron. He found modern models to be poorly made, so he started collecting Vintage cookware on Ebay, until that got
expensive. “I’m pathologically curious,” said Whitehead. “I’m the guy who asks questions.” He wondered, “What can I do to
improve something that hadn’t been touched for 150 years?”
By 2012, Whitehead was working as an engineering program manager at Leupold & Stevens in Portland. In his spare time,
he tinkered with a new skillet design, mainly by reverse-engineering the pans in his collection. Then he collaborated with
industrial designer David Lewin to refine his ideas. The resulting skillet is an octagon shape. “I tried a bunch of different
shapes, and it had the best functional advantage,” said Whitehead, as the octagon creates six natural pour spouts. Inspired by
traditional wood stoves, the handle is wrapped with a stainless steel spring for faster cooling. The pan’s interior is smoothed
using a CNC machine for easy food release. A 2013 Kickstarter campaign provided enough start-up capital for production, and
today, Whitehead’s creation is nationally distributed. The quest for a better pan has become the reinvention of an American
heirloom. “I love making something that’s going to last longer than I am,” said Whitehead.
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116 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
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118 Adventures 124 Athlete Profile 135 Oregon Postcard
for the History Buff
written by Allison Miles
In Oregon, history and adventure are one in the
same. History aficionados and outdoor enthusiasts
will find common ground across the state, from
Astoria to John Day, Baker City and Joseph. Just don’t
forget to take a break for a beer.
Although Astoria is well known today as the film location of the classic ’80s movie, The
Goonies, the small coastal town was put on the map much earlier. Astoria is, in fact, the
oldest American settlement west of the Rocky Mountains. Perched at the northwestern corner
of the state near the mouth of the Columbia River, Astoria boasts a history as rich and
stormy as the waters churning just off its coast. At different points in time, Astoria has been
called both “the most wicked place on earth” and “a bustling, booming, hell-raising town.”
After the Lewis and Clark Expedition spent a treacherous winter at nearby Fort Clatsop
in 1805 and 1806, a wealthy New York fur trader named John Jacob Astor saw potential
in the location for a trading outpost and sent two parties to the site. In 1811, the
parties established Fort Astor, but John Jacob Astor himself never actually visited Astoria.
During the War of 1812, Astor’s fur traders sold the post to the British, which they
renamed Fort George. Though the war ended in 1815, the British did not completely
abandon Astoria until 1846.
Through the years, Astoria has witnessed shipwrecks, a Japanese invasion, the rising
career of Clark Gable, the infamous dark period when sailors were commonly “Shanghaid”—and
the riot that ultimately eliminated the gruesome practice. The best way to
experience Astoria’s intriguing and tumultuous history is to visit the town and its surrounding
historical sites, including the 125-foot Astoria Column, offering panoramas of
the surrounding Columbia River, Young’s Bay, the Coast Range and the Pacific Ocean.
Fort Stevens State Park, a former military defense
station, now hosts wildlife, beaches, trails, forests,
sand dunes and the Peter Iredale shipwreck. Carrying
on the famous monikers, the 35,000-acre Lewis
and Clark National Wildlife Refuge and the Lewis and
Clark National Historical Park (which commemorates
the expedition) are must sees. When all of this
history has worked up your thirst, head over to Fort
George Brewery and ask for a pint of 1811 Lager, the
Official Bicentennial Beer of Astoria, and then peruse
the quaint shops and hip cafés downtown.
John Jacob Astor IV, the
great-grandson of Astoria’s
founder, intended to
attend Astoria’s centennial
celebration in 1911, but he
perished on the Titanic
during its tragic sinking.
118 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 119
Cycling the Oregon Scenic Bikeway.
Established in the 1860s, Baker City was
named for United States Senator Edward
D. Baker, who was killed in 1861 while
leading the Union Army into combat and
is the only sitting senator to have been
killed in military engagement. The town
grew slowly until 1884, when the Oregon
Short Line Railroad came to Baker City,
bringing growth and trade. By 1900, Baker
City grew to become the largest city
between Salt Lake City and Portland and
a thriving trade center for the region. An
emblem of the wild west and pioneering
days, Baker City offers no shortage of
history, and with the Blue Mountains to
the west and the Wallowa Mountains to
the east, the area provides an abundance
Within Baker City itself, you could
spend a day or a long weekend exploring
the town’s roots. The Historic Walking
Tour will take you to many of the 130
historical sites, at least half of which are
masonry buildings built between 1870
and 1915. Particularly noteworthy are
the nine-story Baker City Tower, dating
back to 1929, and the tallest building in
Oregon east of the Cascade Mountain
Range, as well as the Geiser Grand Hotel,
built in 1889, where legend has it you can
see bullet holes in the walls—a testament
to the wild past. Don’t leave without visiting
the Baker Heritage Museum, formerly
the Oregon Trail Regional Museum, a
33,000-square-foot building that houses
cultural and wildlife exhibits, as well as
ruts that remain in place from pioneer
wagons. Afterward, quench your thirst
at Barley Brown’s Brew Pub with any of
their twenty-two beers on tap, including a
number of award-winners.
Once you’ve had your fill of history lessons
and craft beer, it’s best to head for
the hills. The Elkhorn Mountains (part of
the Blue Mountain Range), to the west,
offer granite peaks, alpine lakes, camping,
hiking, backpacking, biking and skiing
during the winter.
The cannon presently on the east
lawn of the county courthouse
courtyard was believed to be from
the Imperial Japanese Army.
John Day started with a homestead in
1862 and grew slowly and steadily until
the turn of the century. In the early days,
it was largely populated by Chinese immigrants,
who had come to the area during
the gold rush, and by residents of Canyon
City who were displaced by a series of fires
between 1870 and 1898. A trading post
dating to the 1860s was purchased in 1887
by two Chinese immigrants, Lung On and
Ing Hay, who turned it into a general store
and community center that thrived until
the 1940s. In the 1970s, the building was
converted into a museum and today, it’s a
National Historic Landmark and a wellpreserved
record of a nineteenth-century
The town sits along an Oregon Scenic
Bikeway and a Transamerica bike touring
route at the junction of Routes 26 and 395.
It also serves as a jumping off point to the
John Day Fossil Beds National Monument
to the west, the Strawberry Mountains
to the south, and the Blue Mountains to
the east. Before leaving town, however,
it’s worthwhile to make a stop at the local
watering hole, The Dirty Shame Saloon.
120 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Preserved within the colorful rock of the
John Day basin is a record of changing life
and landscapes that spans more than forty
million years. Scenic drives and hikes at
three separate units, as well as exhibits and
a working lab at the Thomas Condon Paleontology
Center, bring the science to life as
visitors explore Oregon’s prehistoric past.
The town of John Day was named for
the John Day River, which was in turn
named after a member of John Jacob
Astor’s 1811 Expedition.
Hiking in the Wallowa Mountains.
Coined the “Little Switzerland of America,”
Joseph sits amid the Wallowa Mountains in
the northeastern corner of Oregon, bordering
the state’s largest natural wilderness areas.
Layers of snowcapped granite peaks sit at
the edge of the small western town, cradling
alpine lakes, moraines, massive canyons, and
forests teeming with elk, wolves and other
wildlife. Nearby, Hells Canyon comprises
one of the wildest places in Oregon.
Once a cherished home of the Nez Perce
people, the beautiful land holds a tragic
history. Under pressure to move onto a reservation
in the late nineteenth-century, the
Nez Perce fled toward Canada with more
than 2,000 U.S. Army soldiers in pursuit.
In 1887, just forty miles from the Canadian
border, suffering thousands of casualties,
including women and children, Nez Perce
leader Chief Joseph surrendered, saying, “...
Hear me, my chiefs, I am tired. My heart
is sick and sad. From where the sun now
stands, I will fight no more forever.”
The Wallowa Band Nez Perce Interpretive
Trail, a Nez Perce National Historical
Park, tells the story of the Nez Perce natives
and other cultures in the area. In July,
the Tamkaliks Celebration honors the Nez
Perce heritage in the Wallowa Valley with a
friendship feast and powwow. Beyond the
interpretive center, the town of Joseph celebrates
art, Western and Native culture and
history with events throughout the year.
Before heading out to explore, stop
by Arrowhead Chocolates for made-toorder
coffee and small-batch treats. For
libations, Mutiny Brewing and Embers
Brew House in Joseph and Terminal
Gravity Brewing in nearby Enterprise offer
plenty of craft beer options. If you’re
feeling adventurous, swing by the Stein
micro-distillery to sample handcrafted
whiskeys and other liquors.
Joseph, originally called Silver Lake
and then Lake City, formally named
itself after Nez Perce Chief Joseph
122 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
interview by Kevin Max
photo by Terry Manier
When did you become
interested in the heptathlon?
In the fall of 2004. At the time
I was doing hurdles, long jump,
triple jump, 100m and 200m. I was
average at all of them. My coach
said to me, “Brianne, I think if you
do the heptathlon, which adds the
high jump, shot put, javelin, and
800m, you could be world-class;
you could compete at the World
Youth Championships in Morocco
next summer.” I was sold, and
although I didn’t enjoy the throwing
and the 800m very much, if it
meant traveling the world to different
meets, it was for me.
Do you recall your early goals?
My biggest goal in high school
was to get a scholarship to an
NCAA Division 1 school. I didn’t
think of anything past that. The
Olympics weren’t on my radar,
they actually didn’t even interest
me. When my high school friends
would ask if I wanted to go to the
Olympics some day, I’d say, “Nah,
that’s way too much work.”
How’s your training going for Rio?
It’s going well. The Olympic year
is fun because all of the hard
work has already been done,
we’re spending this year competing
a lot and really fine tuning and
sharpening all of the events.
What advice can you give
to aspiring heptathletes?
I think the most important thing
that I was told when I started my
career as a heptathlete was to try
not to think of the heptathlon
as one solid event, but as seven
different events. Sometimes if
you wake up on the morning of a
heptathlon competition and you
think, “Wow, okay, I have to do
seven events and do well in all of
them”—that can seem really overwhelming.
Instead, I think of them
one at a time. Taking the days one
event at a time is important.
In the London Games, you finished
11th. What are
your expectations for Rio?
Expectations are tough. You
can’t expect a final result (a gold
medal) because there are so
many uncontrollables: How your
competitors do, how the weather
is, how you feel that day, etc.
Therefore, my expectations are
that I go into the competition
confident and focused and ready
to give myself the best possible
chance at winning that gold, to do
everything to the best of my ability
on those two days to win the
gold. That means mentally being
focused as well, not stressing myself
out, controlling the negative
thoughts, and just having fun.
But of course any athlete who is
probably approaching his or her
last games and is hitting the peak
of their career is going to say they
want to win the gold.
Is it cheating, really, having Ashton
Eaton as your husband and
Haha! I definitely feel like it’s a big
advantage. Cheating? No. I was
just on the ball, got to him first.
In all seriousness though, it does
really help having him as a part
of my team. He knows what I go
through, he knows my goals, he
knows what’s going to help me
get better and he respects my
124 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
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Oregon’s Regional Guide to Dining Lodging Recreation
EASTERN OREGON IS THAT
hidden gem of a place that you
only share with best friends. It
rolls out, wide open, and in the
spring it surrounds you with new
life, beauty, and fun. There are
not many places left that feel as
untouched as this region. From
catching site of the birds returning
on Great Pacific Flyway, to
laughing at the antics of newborn
calves and baby lambs. At the end
of the day, a hand-crafted beer,
wine or locally sourced spirit goes
perfectly with chocolates made
right here. Come taste the Old
West out East this spring. Just
don’t tell everyone!
Looking for sushi in Seaside? Peruvian
cuisine in Portland? Theater in
Ashland? A vacation home in Bend?
Our online guides cover all that
Oregon has to offer. Get your venue or
event noticed in 1859’s Explore Guide.
KANANI PEARL SPA
Inspired by Hawaiian traditions of natural
healing, Kanani Pearl Spa offers a
return to the scents of the islands with
papaya-pineapple body polish, island
espresso mud wrap and ginger lime
lomilomi massage. Kanani specializes
in corrective and healthy aging facials
from Epicuren, Naturopathica and IS
Clinical, as well as premiere waxing
services. Endermologie by LPG is used for detoxification and cellulite management.
Kanani boutique spa integrates therapy and relaxation. Come let the waterfalls
of Kanani Pearl return you to your island dreams.
503.242.5500 1111 NW Marshall St. kananipearl.com
At the gates of the Laurelhurst neighborhood
and just three minutes from downtown,
Laurelhurst Market offers a distinctly
Portland steakhouse experience. Drawing
from its in-house butcher shop, Laurelhurst's
seasonal menu focuses on sustainably-raised
meats with cuts not found at the traditional
steakhouse. Named one of Bon Appetit's
Best New Restaurants in 2010, it has been
at the forefront of Portland's growing dining
scene, while providing an atmosphere for
special occasions and families.
503.206.3097 3155 E Burnside St. laurelhurstmarket.com
OTTO’S SAUSAGE KITCHEN
For more than eighty years, Otto’s
Sausage Kitchen has been using
the same traditional recipes and
handcrafted techniques to make
delicious high-quality sausage. The
secrets to Otto’s sausages are in
the handcrafted artisan techniques,
recipes and, of course, the one-of-akind
smokehouse—with each secret
handed down for four generations.
Every sausage is gluten free, with highquality
beef, pork or chicken. See for yourself what Otto’s has to offer. For those who
are unable to visit, check out Otto's e-store to buy your favorite sausages or apparel.
503.771.6714 4138 SE Woodstock Blvd. ottossausage.com
Located in the heart of downtown
Portland, Boys Fort is a wondrous
emporium filled with one-of-a-kind
goods from more than 100 local
craftspeople. From gin n' tonicscented
mustache wax to handcrafted
furniture, Boys Fort has a little
of something for everyone. Explore
the selection of bags, jewelry, leather
goods, knives, letterpress, toiletries,
furnishings, lighting, local authors, art and much more. Building better forts since
2011. Just voted Portland's Best Men's Boutique by Willamette Week.
503.567.1015 902 SW Morrison St. boysfort.com
Enjoy American brasserie-style
cuisine, tempting house-made
desserts and signature cocktails
at this lively and sophisticated
neighborhood restaurant. The
approachable cuisine is grounded
in the familiar with new twists
and variations that keep things
interesting. Located in the heart of
the historic Pearl District, Paragon’s
décor reflects the airy, spacious
style of the surrounding art galleries.
503.833.5060 1309 NW Hoyt St. paragonrestaurant.com
THE HEATHMAN LODGE
Designed to express the beauty
and spirit of the Pacific Northwest,
The Heathman Lodge brings the
splendor of the outdoors into
the city of Vancouver. The rustic
charm of its mountain-like retreat,
enhanced by modern urban
amenities and exceptional service,
creates a lodging atmosphere that
is peaceful and productive. There are 182 lodge-styled guestrooms, four-star
dining in Hudson’s Bar & Grill, an indoor pool and a fireside lounge.
Hair M Studio
Hair W Studio
Experience the difference at Hair
M|W in the Pearl District. Treat
yourself or put a gift card under the
tree for one of M|W's pampering
services or packages. Hair M|W
offers a wide selection of services
including men & women's hair
services, facials, make-up, waxing,
eyelash extensions, straight razor
shaves and massages. Take your
pick at hairM-W.com/1859.
We take giving great service seriously.
Named Best Color Salon by
Portland Monthly and recognized
as a Top 200 Salon Nationwide by
Salon Today Magazine for Customer
Service. Our guests enjoy many
perks including complimentary
microbrews on tap, wine,
champagne, and locally roasted
coffee; complimentary polish
changes, neck trims and bang
trims; as well as validated parking
and a rewards program to give you
complimentary services as a thank
you for your business.
360.254.3100 7801 NE Greenwood Dr., Vancouver heathmanlodge.com
128 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
503.715.2884 1015 NW Lovejoy St. hairM-W.com
For more information on events, go to 1859magazine.com/events
EXPLORE THE GORGE + MT. HOOD
HOOD RIVER HOTEL
Tap the heart of the Gorge. Lovingly
restored, the hundred-year-old hotel
delivers New World amenities with Old
World charm. Inside and out, the pulse of
Hood River begins here. Walk to five winetasting
rooms. Shop artisan jewelers, high
fashion and fine art. Savor craft beer and
dining delights. Choose your toy for kiting,
sailing, fishing, biking or floating. Ride
the rails. Stroll to a river. Tour an orchard,
waterfall or volcanic peak—starting here.
800.386.1859 102 Oak Ave., Hood River hoodriverhotel.com
BEST WESTERN PLUS HOOD
RIVER INN AND RIVERSIDE
The Hood River Inn is the perfect base
for winter recreation with affordable Mt.
Hood Meadows ski packages and Hood
River fun. Situated on the Columbia River
shoreline, the Inn features a riverfront
pool, spas and fitness amenities. Riverside
offers some of the best food in the
Gorge, plus amazing Happy Hours at Cebu
Lounge. Full-service hospitality and a variety
800.828.7873 1108 E. Marina Way, Hood River hoodriverinn.com
MT. HOOD MEADOWS
Stay in Hood River, ski Mt. Hood
Meadows and save big! With access to
2,777 vertical feet of runs and a thriving
culinary and shopping scene, Hood
River is the perfect base camp to Mt
Hood Meadows. Special deals available
to visitors who stay at participating
Hood River lodging facilities. No
blackout dates thru April 2016. 3-outof-5-day
adult lift pass Adult Lift Pass - $99. More than 50% off or 1-day for just
$49. Three-time learn to ski or Ride Package - $99 Includes 3 lift tickets, 3 lessons
and free rentals each day. Single-day Junior Lift Pass - $30
Located in the heart of downtown Hood
River, Celilo offers Pacific Northwest
cuisine with fresh, locally-grown products.
The dining room is a perfect blend of
sophistication and comfort, created by
local artists and craftsmen. The menu is
complemented by an extensive wine list
and full bar. Join Celilo for daily happy hour
specials, and check the website for special
wine dinners and cooking class events.
Open seven days a week for lunch from
11:30 a.m. to 3 p.m. and dinner from 5 p.m.,
541.386.5710 16 Oak St., Hood River celilorestaurant.com
Stunning views next to the Bridge of the
Gods—Bridgeside (formerly Charburger)
still serves tasty char-broiled burgers
plus an extensive menu of breakfast
items, chowders, fish and chips, a fresh
salad bar, sandwiches, and desserts. New
name, new management, but historic
charm and Western artifacts remain.
Serving breakfast, lunch, and dinner (and
did we mention views?) Amentities include
gift shop, special event room and
541.374.8477 Exit 44 off I-84, Cascade Locks bridgesidedining.com
Relax on Doppio Coffee's outdoor patio, right in the
heart of downtown. Enjoy a hand-crafted espresso
or latte made with locally roasted, fair trade and organic
coffee. Serving breakfast and lunch all day, including
panini, salads, smoothies, and fresh baked
goods. Several vegetarian, vegan and gluten-free
options are available, complemented with local
beers on tap, and local wines by the glass or bottle.
Wi-fi is free, and the patio is dog friendly. Doppio
strives to source organic and local products. Open
daily at 7 a.m.
EXPLORE EASTERN OREGON
SUMMER LAKE HOT SPRINGS
Summer Lake Hot Springs is in the Oregon
Outback, two hours southeast of Bend on
Highway 31. Natural hot mineral springs flow
into outdoor rock pools and into the historic
bathhouse at 113 degrees. High desert
activities include wildlife viewing, hiking,
mountain biking, fly-fishing and stargazing.
Accommodations include cozy geothermal
heated cabins, a guest house, and RV and camping sites. Heal your body and soul
at Summer Lake.
541.943.3931 Milepost 92, Hwy. 31, Paisley summerlakehotsprings.com
541.386.3000 310 Oak St., Hood River doppiohoodriver.com
VISIT EASTERN OREGON
Eastern Oregon is that hidden gem of a place that you
only share with best friends. From skiing and riding
the 8,000-foot peaks of Anthony Lakes Mountain
Resort, to touching the night skies via snowmobile,
or snowshoe. At the end of the day, a hand-crafted
beer paired with local beef makes for a perfect
‘cozy-cation’. With two of Oregon’s 7 Wonders—the
Wallowas and the Painted Hills—Eastern Oregon
invites you to come explore winter, but just don’t tell
To list your business in 1859’s Explore Guide, please contact Monica Butler
847.501.0462 | firstname.lastname@example.org
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 129
EXPLORE WILLAMETTE VALLEY
OREGON GARDEN RESORT
This fall, escape to the Oregon
Garden Resort in historic Silverton,
overlooking the stunning, 80-acre
Oregon Garden. During your stay,
stroll the Garden, relax in the spa,
take a dip in the pool and enjoy
live music nightly. In addition, each
Wednesday enjoy wine tasting in
the Garden and on Thursdays watch
a movie outdoors! Guest rooms are
nestled in a series of cottages, each ready to greet you with a private patio and
fireplace. Pet-friendly rooms are available. The Resort looks forward to welcoming
you this autumn!
503.874.2500 895 West Main St., Silverton oregongardenresort.com
R. STUART & CO.
R. Stuart & Co. is housed in a converted granary
in downtown McMinnville. It’s here that they
gather carefully selected fruit from some of
the best vineyards in the state. Staying true
to the fruit, owner Rob Stuart produces wines
that are graceful, honest and warm. R. Stuart
makes pinot noir and pinot gris, as well as
other specialty wines—including an Oregon
sparkling wine. Everyday wines are bottled with
the Big Fire label. Sample these wines at the R.
Stuart Wine Bar in downtown McMinnville, the
perfect setting for pairing R. Stuart wines with good food and good friends.
866.472.8614 528 NE Third St., McMinnville rstuartandco.com
Welcome to Oregon wine country!
While the skies may still be grey,
the reds and whites you'll find in
our tasting room are bright and
shining. And the smiles that greet
you are, as well. Join us for a taste
or a glass and take a few moments
to relax and soak up the beauty of
Open weekdays 11 a.m. to 4:30 p.m. and weekends 11 a.m. to 5 p.m.
503.538.0959 17770 NE Calkins Ln., Newberg arborbrookwines.com
130 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
For more than forty years, Adelsheim
Vineyard has been carefully cultivating
vineyards and making wines
sustainably in the Willamette Valley.
It is dedicated to consistently producing
wines crafted in a style that
centers on elegance, complexity, and
richness of flavor and texture. Visit
the tasting room for a variety of
exclusive single-vineyard pinot noirs
that can be found only at the winery.
Open 7 days a week, 11 a.m. - 4 p.m.
503.538.3652 16800 NE Calkins Ln., Newberg adelsheim.com
THE GRAND HOTEL AND
The Grand Hotel and Bentley's Grill,
Salem’s premiere hotel, fine-dining
restaurant, and bar and lounge, has
an elegant downtown atmosphere.
With 193 beautifully appointed
guest rooms, The Grand offers every
visitor comfortable elegance. Enjoy
all the wonders of downtown Salem
by staying right in the heart of it
all. Complimentary underground
parking, hot breakfast buffet, highspeed
wireless internet, indoor pool
and spa, and more await your arrival.
The menu at Bentley’s Grill serves
Northwest ingredients with dishes
that include fresh seasonal seafood,
artfully presented salads, choice
steaks, brick-oven artisan pizzas
and rotisserie-tender chicken. Enjoy
more than 200 varieties of wine, a
hundred of which are from Oregon.
Bentley's staff is outstanding
at serving guests, ranging from
professionals to families.
503.540.7800 The Grand Hotel grandhotelsalem.com
503.779.1660 Bentley's 201 Liberty St., Salem bentleysgrill.com
REX HILL has been making elegant
pinot noir for over thirty years in Oregon's
Willamette Valley. Now owned
by the families of A to Z Wineworks,
the landmark winery welcomes visitors
to its historic tasting room daily
where they can explore the Essence
Table, sustainable gardens and estate
vineyard farmed to biodynamic tenets.
The winery itself is LIVE and B
503.538.0666 30835 N. Hwy 99W, Newberg rexhill.com
CANA’S FEAST WINERY
Rooted in the coastal foothills
in Carlton, Oregon, you’ll find
a winery with a down-to-earth
approach to what they do. The
staff is relaxed but knowledgeable,
the hospitality is genuine, and
the view is enviable. The winery
partners with some of the most
respected growers in the region
to produce beautiful wines that
are expressive of variety and place. Check out Cana’s Feast Winery online or visit
their tasting room to enjoy a diverse selection of uncommon wines.
503.852.0002 750 W Lincoln St., Carlton canasfeastwinery.com
For more information on events, go to 1859magazine.com/events
Falling Sky Brewing “raises the bar to
become the best brewpub in Oregon.”
There are many factors into determining
the best brewpub, with the top two
obviously being beer and food; an excellent
brewpub must do both exceptionally.
While most brewpubs try to please a wider
audience with American pub grub like
burgers and pizza, Falling Sky has upped the ante with a second location, offering
a menu made up of all house baked, cured, smoked, fermented and brined food
running the gamut from Jewish deli classics to American BBQ and Middle Eastern.
Falling Sky Brewing House & Gastro-Pub 541.505.7096 1334 Oak Alley
Falling Sky Pour House Delicatessen 541.653.9167 790 Blair Blvd
Falling Sky Pizzeria & Public House Opening June 2016 EMU, U of O
JORDAN SCHNITZER MUSEUM OF ART
The University of Oregon's Jordan Schnitzer
Museum of Art is a premier Pacific Northwest
museum for exhibitions and collections of historic
and contemporary art based in a major university
setting. The JSMA features significant collections
in galleries devoted to art from China, Japan,
Korea, the Americas and Europe as well as galleries
for changing exhibitions. The JSMA is the only
academic museum in Oregon accredited by the
American Alliance of Museums.
541.346.3027 1430 Johnson Ln., U of O Campus jsma.uoregon.edu
BEPPE & GIANNI'S
Consistently rated Eugene’s best Italian
restaurant by residents and local
publications, Beppe & Gianni's Trattoria
has been serving authentic Italian
cuisine since 1998. Located next to
the University of Oregon campus, the
restaurant is famous for its fresh pastas
(be sure to ask about the specials),
hearty entrées and extensive wine
selection. Beppe & Gianni’s is open for dinner seven days a week, and updated
menus can be found on its website.
541.683.6661 1646 E. 19th Ave., Eugene beppeandgiannis.net
MUSEUM OF NATURAL AND
Explore 15,000 years of Oregon culture
and 300 million years of Northwest natural
history—from the sabertooth salmon to
10,000-year-old sandals recovered from
an Oregon desert cave. Learn to think
like a scientist in the laboratory. Discover
19th century Oregon at the archaeology
exhibit. Open Tuesday through Sunday, 11
a.m. to 5 p.m. Illustrated exhibit talks, 2
p.m. daily. Adults $5; seniors and youth $3; families $10. Free admission on the
first Friday of the month.
541.346.3024 1680 E 15th Ave., Eugene natural-history.uoregon.edu
OFF THE WAFFLE
So, what are Liège waffles, and who
is Off the Waffle? With locations in
Portland & Eugene, Off the Waffle is a
place where waffles delight and excite,
confuse you yet provide you with the
answers you're looking for, and hold
your hand while floating on a rainbow
of sweet, delicious waffley bliss.
Off the Waffle sources locally and
organically, and offer great gluten-free
options. Check out their weekly waffle
giveaways on Facebook!
541.515.6926 2540 Willamette St., Eugene Offthewaffle.com
SWEET LIFE PATISSERIE
A favorite spot to satisfy late-night dessert
cravings, Sweet Life Patisserie makes cakes,
pies, and desserts completely from scratch,
using both traditional French and classic
American recipes. The long display cases are
packed with whole cakes, desserts by the
slice and breakfast pastries. Adept baristas
will steam up a latte with locally roasted
organic espresso or brew a pot of organic
tea to go with your dessert. Gluten-free and
541.683.5676 755 Monroe St., Eugene sweetlifedesserts.com
Tacovore is Eugene’s newest casual fun spot for
Mexican street food and drinks in the Whit. It
focuses on using sustainably sourced meats
from the Pacific Northwest and offer a wide array
of vegetarian dishes to satisfy the herbivores in
your party. Using quality local ingredients, the
norm at Tacovore is create a menu infused with
loads of flavor and adding amazing salsas that
go from mild to en fuego. Tacovore boasts the
best fresh squeezed margaritas in town and has
an extensive selection of tequila that some say is
the best in Oregon.
OREGON ELECTRIC STATION
With exceptional steaks and seafood, and a
welcoming atmosphere, OES is like no other
place in the Pacific Northwest. Originally a
railway station, now a classic and celebrated
restaurant in downtown Eugene. Enjoy
an inviting bar and lounge with timeless
cocktails. Explore dishes from savory to
sweet and dine over filets, rib-eyes, king
salmon and the region’s best prime rib.
There’s an exceptional wine list, too.
Make your reservation today. Oregon
Electric Station. This is Your Place.
541.735.3518 530 Blair Blvd., Eugene tacovorepnw.com
To list your business in 1859’s Explore Guide, please contact Monica Butler
847.501.0462 | email@example.com
541.485.4444 27 E 5th Ave, Eugene www.oesrestaurant.com
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 131
EXPLORE OREGON COAST
With a variety of exceptional vacation rentals,
Cannon Beach Property Management has
been providing guests a “home away from
home” on the scenic Oregon Coast since
1986. Its properties include spectacular
oceanfront and ocean view homes, charming
cottages close to the beach and convenient
condominiums close to town. Focusing on
creating an unforgettable experience, CBPM
provides all the extra touches to make a vacation perfect. Come celebrate a
special occasion, make family memories, or indulge in a romantic retreat here at
the beach. CBPM has the perfect place to stay!
503.463.2021 3188 S. Hemlock St., Cannon Beach cbpm.com
The Shearwater Inn is the
perfect combination of beach
charm and casual elegance.
Guests will enjoy ocean-view
rooms, gas fireplaces, decks,
breakfast delivered to their
room, daily wine social, free
Wi-Fi, hot tub and easy beach
access. Many dog-friendly
rooms are available. Visit this hotel with its ideal location in the heart of Lincoln
City at the D’River overlooking the ocean.
No matter the season, there is
always a reason to celebrate at
Hallmark Oceanfront Resorts.
Located in Cannon Beach and
Newport, these oceanfront
properties are perfect for a
relaxing romantic getaway
or a fun vacation with the family, including your furry friends. Take in the
panoramic ocean views from your balcony, curl up next to the cozy fireplace, or
take a dip in the indoor saltwater pool. The opportunities are endless. Come see
what makes Hallmark the perfect location for your year-round escape.
855-283-0103 744 SW Elizabeth St., Newport www.hallmarkinns.com
1400 South Hemlock St., Cannon Beach
Experience the Oregon Dunes
and Family Fun Park at Sandland
Adventures. Offering tours of the
dunes since 1987, professional
drivers will show you a great
time while you travel across an
impressive natural wonder of
endless shifting sand. Choose an
exhilarating dune ride on Sandrails
or a relaxing tour on the Giant Dune
Buggies. Large or small groups can
be accommodated on either tour.
541. 994.4121 120 Inlet Ct, Lincoln City www.theshearwaterinn.com 541.997.8087 85366 US-101, Florence www.sandland.com
Freed Gallery was built as a showcase for art.
The soaring 18-foot ceiling, the tall corner
windows and the graceful curved staircase
envelop the space in a quiet, elegant
manner. It invites and challenges the artist
to bring the best canvas, extraordinary
sculpture, unusual metal work, exciting
shaped clay, glistening ceramics, wood
turned as if created from stone, glass of
breathtaking hues and design, functional
furniture as art and one-of-a-kind jewelry.
Situated across from the Siletz Bay (a
National Wildlife Preserve), this gallery on
the incredible Oregon Coast is designed for
the artist, the local residents, anyone on
vacation and those who consider the coast
their second home.
541.994.5600 6119 SW Hwy. 101, Lincoln City freedgallery.com
132 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
CANNON BEACH HOTEL
Cannon Beach Hotel Lodgings—four
classic, small inns near Haystack Rock.
The Cannon Beach Hotel, practicing
the art of hospitality since 1914, is one
of the oldest on the Oregon Coast.
Updated with custom furnishings and
bedding, plush towels, and original art, it
welcomes you with style and grace. Cozy
elegance includes a blazing lobby fire, arm chairs, and hot beverages. Rooms include
claw-foot tubs, fireplaces, four-poster beds, custom mattresses, and a breakfast you
won't forget. A seasonal cafe adjoins the lobby from March to November.
HOTEL & MARINA
1116 S. Hemlock St., Cannon Beach
Spend a few days in resort style comfort.
The Embarcadero Resort is located on
the Historic Bay Front in Newport. Every
guestroom and suite has a spectacular
view of Yaquina Bay and Marina. Enjoy
our Indoor Saltwater Pool, Outdoor
Spas, All Day dining in the Waterfront
Grille & Lounge, Private Saunas, Private
Crab Dock, 233 slip Marina, Crab Boat rentals, 4,500 square feet of meeting and
banquet space. Spend the night or stay the week. Call for our Winter BOGO Special
or visit Embarcadero’s website.
800.547.4779 1000 SE Bay Blvd., Newport embarcaderoresort.com
For more information on events, go to 1859magazine.com/events
EXPLORE SOUTHERN OREGON
CENTENNIAL GOLF CLUB
This scenic 400-acre, eighteen-hole
golf course in Medford has mountain
views and a classic design by golf course
architect and Oregon native John Fought.
For years, Mail Tribune readers have voted
it #1 in Southern Oregon, and it was voted
#6 in the U.S. by GolfWorld readers. It
has five tee settings, a full practice facility
and delicious dining at Centennial Grille
overlooking the eighteenth hole. This
is the perfect venue for tournaments,
weddings, events and getaways.
877.893.4653 1900 N. Phoenix Rd., Medford centennialgolfclub.com
Set on the banks of the Rogue River
in a lovely log cabin-style building,
Taprock Northwest Grill is a popular local
restaurant and bar that scooped the
title of Best Restaurant in Grants Pass
in 2013, 2014 and 2015 for the Southern
Oregon Magazine Reader's Choice awards.
Taprock features seasonal ingredients,
sourced locally from the vast farmland
and waters of the great Pacific Northwest with dishes such as herb roasted prime
rib and cedar wrapped wild Alaskan sockeye salmon accompanied by Pacific
Northwest wines and brews. Dine while taking in the scenic river views.
541.955.5998 971 SE 6th St., Grants Pass www.taprock.com
DANCIN Vineyards is a familyowned,
artisan producer of
pinot noir, chardonnay, syrah
and port located just above the
Gold Rush-inspired community
of Jacksonville. The tasting
room, situated among the vines
and koi pond, offers views of
Table Rocks, Mt. McLoughlin
and the Rogue Valley. It is a
place where wines are served tableside with harmonious food pairings. Come
experience the genuine hospitality, community and relaxation of DANCIN today!
541.245.1133 4477 South Stage Rd., Medford dancinvineyards.com
THE PEERLESS HOTEL
RESTAURANT & BAR
A lively and sophisticated neighborhood restaurant
and bar in the heart of Ashland’s Historic
Railroad District. Dine casually in the stylish bar,
fireside in the intimate dining room or al fresco in
the courtyard gardens. Enjoy small plates, gourmet
burgers, steaks, seafood and vegetarian entrées
that capture the flavors of the season. The
extensive wine list is focused on bottles that are
handcrafted in the Northwest. Stay at the beautifully
restored Peerless Hotel, listed on the National
Register of Historic Places.
541.488.6067 265 4th St., Ashland peerlessrestaurant.com
To list your business in 1859’s Explore Guide, please contact Monica Butler
847.501.0462 | firstname.lastname@example.org
The Jacksonville Inn offers elegance in a historic
setting with an award-winning gourmet restaurant,
a connoisseur’s wine cellar with more than 2,000
wines, luxurious hotel accommodations, and
honeymoon cottages—the "suites extraordinare"
where three of the last four presidents, including
George W. Bush and former First Lady Laura,
stayed. Enjoy jetted tubs and steam showers,
entertainment centers, fireplaces, wet bars, kingsize
canopy beds and private garden patios.
Reservations include a full breakfast. The inn is
located at the gateway to the Applegate Valley
541.899.1900 175 E California St., Jacksonville jacksonvilleinn.com
ASHLAND FOOD CO-OP
Nestled in the beautiful Rogue Valley
in Southern Oregon, Ashland Food
Cooperative is the region's first and
only certified organic retailer. The
Co-op has provided healthy, organic
food to the community for more
than forty years. AFC is dedicated to
providing the best customer service
and highest quality local, organic and
non-GMO foods possible, as well as a
selection of high quality and organic gourmet specialty foods, local wines and beers.
AFC is a food adventure every day.
541.482.2237 237 N. First St. Ashland ashlandfood.coop
THE CHATEAU AT THE OREGON
CAVES NATIONAL MONUMENT
Cool cave, warm hearth. En route between the
California Redwoods and Crater Lake, this National
Historic Landmark offers rustic charm
and friendly, attentive staff. Experience tours of
capacious marble caverns ranging from family-friendly
to adventurous. Explore hiking trails
to alpine lakes and discover nearby wineries and
attractions. Find lodging, fine dining, a regional
artisan gift gallery and an authentic 1930s-style
café. Your host: Oregon Caves Outfitters, a National
Park Service authorized concessioner.
541.592.3400 20000 Caves Hwy., Cave Junction oregoncaveschateau.com
DEL RIO VINEYARDS
Located along the Rogue River, Del Rio
Vineyards, once home to the Rock Point
Hotel, provides a warm and welcoming
atmosphere for sipping premium estate
wines. The Del Rio Vineyards tasting
room includes a wonderful view of it's
200-acre vineyard. Open seven days a
week from 11 a.m. to 5 p.m., the vineyard
is right off I-5, exit 43. Come see the
tasting room and bucolic grounds.
541.855.2062 52 N River Rd., Gold Hill delriovineyards.com
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 133
EXPLORE CENTRAL OREGON
Come experience the hospitality
of the Old West. Take a stroll
through Sisters and explore
the one-of-a-kind boutiques,
galleries, antique stores, book
shops and restaurants. Visit
with the store owners and find
that unique souvenir, special
gift or inspiration for your next
project. Let the kids play in the
park and explore the trails right from town. Every day is a special day in Sisters.
ART IN THE HIGH DESERT
Art in the High Desert is a signature event that
brings over 110 nationally acclaimed, handpicked
visual artists to the heart of Bend,
Oregon, in the Old Mill District. Celebrating
their 9th year, Art in the High Desert was
recently recognized as one of the top 12
shows in the country. For three days you can
visit with, see and buy original art from some
of the top artists in North America. This is a
fine art and craft show not to be missed!
August 26-28, 2016
Let your mind wander into a
painting, perhaps your favorite
place on Oregon’s Eastside.
Imagine that moment in time and
visualize an escape into nature
hanging on your wall as a painted
memory of feelings and place.
View Norma Holmes original landescapes
at Mockingbird Gallery
in downtown Bend, Oregon and
prints at the Sisters Gallery and
Frame Shop in Sisters.
FIN & FIRE
From its humble roots, Fin & Fire has grown into
Central Oregon’s premier destination fly-fishing
shop. Brands such as Sage, Winston, Simms,
Hatch and Patagonia are just some of what
you’ll find inside. As Redmond’s only fly-fishing
outfitter, Fin & Fire serves as the gateway to the
Lower Deschutes and Crooked rivers, offering
full- and half-day guided trips. Add in a growler
fill station with thirty-six rotating taps and a full
line of Traeger smokers, and it adds up to more
than just a fly shop. It’s a way of life.
866.275.2810 1604 S. Hwy. 97, Redmond finandfire.com
SUMMER LAKE HOT SPRINGS
Summer Lake Hot Springs is in the Oregon
Outback, two hours southeast of Bend on
Highway 31. Natural hot mineral springs
flow into outdoor rock pools and into the
historic bathhouse at 113 degrees. High
desert activities include wildlife viewing,
hiking, mountain biking, fly-fishing and
stargazing. Accommodations include cozy
geothermal heated cabins, a guest house,
and RV and camping sites. Heal your body
and soul at Summer Lake.
541.943.3931 Milepost 92, Hwy. 31, Paisley summerlakehotsprings.com
134 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
Mount Bachelor Village Resort is
located minutes from downtown
Bend and the Old Mill District
shops on the road to Mt. Bachelor.
Nestled among the pines on the
ridge above the Deschutes River,
the resort offers a variety of nightly
accommodations (river view
condominiums, standard hotel-rooms, ski house condominiums and vacation homes).
Distinguishing features include access to the Deschutes River Trail, outdoor hot tubs,
seasonal pools, cruiser bikes and complimentary access to the Athletic Club of Bend.
877.514.2391 19717 Mt. Bachelor Dr., Bend mtbachelorvillage.com
Sunriver offers thousands of acres
of outdoor activities such as biking,
golf, and tennis along with dining,
shopping and entertainment in
the remodeled Village. Cascara
Vacation Rentals helps you enjoy
all the benefits of Sunriver with a
wide selection of homes, condos
and cabins in Sunriver and Caldera
Springs—many with free, unlimited
SHARC access. Reward Yourself. Come Explore Sunriver.
800.530.1130 57100 Beaver Dr., Sunriver cascaravacations.com
CASCADE LAKES BREWING CO.
Located in the heart of Bend’s westside recreation
mecca, Cascade Lakes Brewing Company
Lodge is the top spot for après ski, mountain
bike and golf in Bend. The Lodge has some of
the best handcrafted beers in a town known for
its microbrew scene, with popular choices such
as the Blonde Bombshell and HopSmack IPA.
Both the bar and the restaurant have multiple
flat-screen televisions with sports and events
rolling seven days a week from 11:30 a.m. until 11:30 p.m. Enjoy dinner, craft brews,
happy hour, billiards and darts. Located on the way down from Mt. Bachelor at the
Colorado and Century Drive roundabout.
541.388.4998 1441 SW Chandler Ave., Bend cascadelakes.com
For more information on events, go to 1859magazine.com/events
Migration, with a view
A beautiful view of Mt. Hood, seen from Scappoose, Oregon and captured by
Maria Echaniz. This area is one of Echaniz’s favorite places because of its proximity
to Portland and breathtaking views.
Send us your Oregon photos
and win an 1859 T-shirt
Go to 1859magazine.com/postcard to
submit your Oregon photo. The winning
photo will also appear in the next issue
of 1859 Oregon’s Magazine.
MARCH | APRIL 2016 1859 OREGON’S MAGAZINE 135
The points of interest below are culled from
stories and events in this edition of 1859.
Cannon Beach •
Escaping the Cold
Travel Planner [pg. 42]
A friendly village vibe awaits those
who want to find a slower pace on
Oregon’s remote southern coast in
Travel Spotlight [pg. 48]
Stop by the nautical-themed Lighthouse
Inn and Bar in Portland.
Road Reconsidered [pg. 50]
Highway 20 is the longest highway
in the United States, and its
terminus is Newport.
Hotel deLuxe, Portland
Restaurant Beck, Depoe Bay
Aqua Seafood, Corvallis
Solstice Woodfire Café and Bar,
Cannon Beach Hardware &
Public House, Cannon Beach
The Barn Light, Eugene
Thai Pepper, Ashland
From Where I Stand [pg. 60]
Angel Roscoe and her husband
own the bucket-list-worthy Cowboy
Dinner Tree in Silver Lake.
136 1859 OREGON’S MAGAZINE MARCH | APRIL 2016
THE NEW DISCOVERY SPORT
IT’S IN OUR DNA.
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