12 1859 December 2016

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“ALWAYS 

LOOK UP. 

NEVER 

LOOK 

DOWN.”

That’s the message McKenna Matteson has for 

anyone facing a health crisis. She would know. 

When she was two, doctors found an aggressive tumor in 

her brain. Since then, she’s had 16 surgeries and continues 

to cope with the after-effects of brain cancer. She’s also 

an incredibly optimistic 11-year-old who saves her quarters 

to help others in need, and who never spends a minute 

feeling sorry for herself. 

She and her family have made more than 60 trips from 

their home in Eugene to OHSU Doernbecher Children’s 

Hospital over the years. They’ve spent Christmas and 

birthdays in the hospital. They know how important it is to have a place 

to stay where they could be together and support McKenna. Someplace 

that feels like home. 

That’s why we’re building the new Gary & Christine Rood 

Family Pavilion. The new five-story guest house on 

Portland’s South Waterfront will help thousands of 

patients and families every year, with a range of services 

provided by Ronald McDonald House Charities. 

McKenna’s favorite word is hope; ours is healing. You 

can help provide both by donating to the guest house. 

With our goal in sight, your support now will make a 

real difference. Please make a gift today, and help 

OHSU build a new home for healing. 

See more of McKenna’s story at OnwardOHSU.org/HomeForHealing 

ONWARD // THE CAMPAIGN FOR OHSU

OREGONHUMANE.ORG 

TIM HURTLEY 

& SANTOS 

& 

VOLUNTEERLESSNESS 

The Oregon Humane Society provides love and affection for all the animals in our 

care. And sometimes, our volunteers get an equal benefit as well. 

FIND OUT MORE OREGONHUMANE.ORG/TIM 

Advertising space donated by 1859. Creative services donated by Leopold Ketel.

ADVERTISEMENT 

How Santos charmed a 

new friend. 

Tim Hurtley is one of the Oregon Humane Society’s 

faithful volunteers. A self-described dog lover, Tim enjoys 

walking dogs twice a week. But during a stint at the 

Cascade Station, Mr. Hurtley was captivated by a different 

furry friend. 

Santos had been hanging around a little longer than some 

of the other animals. Tim took note of Santos because, as 

he says, “I like an animal with personality.” Together they 

spent many days playing with toys and giving head bumps. 

Santos and OHS 

Volunteer Tim Hurtley 

Santos found his Forever Home. But not without filling a 

special place in Tim’s heart. Volunteers are the lifeblood of 

OHS. Every day they help our furry friends in a variety of 

ways. From walking dogs to managing databases. They do 

it with love. And what they get back is immeasurable. 

OREGON, THE BEST PLACE TO BE A PET 

LOVE TO THE RESCUE 

Animal compassion begins with Officer Wallace, who serves as 

a Humane Special Agent for the state of Oregon. He and the 

rest of the team investigate thousands of abuse and neglect 

reports each year. These highly trained officers crisscross the 

state to find justice for animals. 

They also help pet owners who may not 

have enough resources. They’ll tell the 

down-on-his-luck farmer about the hay 

bank so that his horse will have plenty to 

eat. They’ll talk to a dog owner about the 

importance of shade, water, and 

shelter — and then mention the weekly 

food bank down the street. 

MORE THAN 

ADOPTIONS 

Animal Rescue 

Cruelty 

Investigations 

Behavior Training 

Veterinary Care 

Statewide Advocacy 

CARING FOR BODY AND SOUL 

OHS partners with Oregon State University’s 

College of Veterinary Medicine where 

students learn about the physiology of 

animals and the relationship between a pet 

and its owner. They learn the unique needs of low-income pet 

owners, the factors that cause people to give their pets up, and 

how to spot abuse and neglect. They care for the animals and 

their companions. Take the case of Milagro the Miracle Kitty, 

who was found cold, starving, and seemingly dead in a storage 

unit. Dr. Kris Otteman, however, saw the life in him and spent 

months nursing and loving him back to health. After his rescue, 

Milagro spent his evenings snuggled in the lap of his owner 

Joanne, safe and warm in his Forever Home. 

A RISING TIDE OF LOVE 

When you get right down to it, the reason 

that Oregon is the best place for pets is that 

Oregonians love and honor animals. 

It’s working with state legislators to pass laws 

that reflect that belief. It’s teaching veterinarians 

who can bring that to every animal — and 

person — they encounter. It’s the person who 

cares enough to notice that a dog down the 

street looks a little too thin, a little too 

sick—and picks up the phone to call the OHS 

Investigations hotline. They all form an interconnecting 

web of love, each one of them, and 

you do, too. Thank you, Oregonians, from the 

pets and people of the Oregon Humane Society. 

Saving lives requires the dedication of volunteers, the 

vigilance of cruelty investigators, the compassion of 

our veterinary and behavior staff, and the kind hearts 

of folks like you. Join us.

Saving Santiam Lodge 

photography by Rob Kerr

FROM LEFT CLOCKWISE The Santiam Pass Ski Lodge is currently under consideration 

for a spot on the National Register of Historic Places. Willamette National Forest 

District Ranger Terry Baker shows the lodge to Dwight and Susan Sheets, who are 

considering applying for a permit to operate the lodge. 

NESTLED IN HEAVY TIMBER, the Santiam Pass Ski 

Lodge is easy to miss while driving across the pass 

on Highway 20 in the Willamette National Forest. 

The lodge was completed in February 1940 by 

the Civil Conservation Corps as part of the Three 

Fingered Jack Winter Sports Area development, 

which also included the original 1930s Hoodoo 

Ski Bowl. The lodge was designed as a ski lodge 

for up to sixty guests and included rooms for ski 

waxing and storage, as well as a lounge, dining and 

dormitory quarters. Local timber and stone from 

nearby Hogg Rock were used to build the facility, 

which was later modified for safety and access and 

used by a church group until 1986. The building 

fell into some disrepair, but was saved from the 

2003 Booth and Bear Complex Fire. 

The building is currently being considered for the 

National Register of Historic Places, and a decision 

is expected in late spring or early summer. The 

U.S. Forest Service is also currently considering 

proposals from those interested in operating the 

lodge with a permit.

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FEATURES 

DECEMBER 2016 • volume 42 

72 

Discomfort Zone 

Extreme getaways to unsung corners 

of Oregon, and extreme comfort 

options for good measure 

written by James Sinks 

Pete Alport 

68 

Where’s the Beef? 

Behind the scenes at Symons Beef Company 

and Sisters Meat and Smokehouse 

written by Tricia Louvar 

80 

Backcountry Beauty 

Heading into the wilderness in winter 

photography by Tyler Roemer

Oregon Dungeness crab... 

Coming soon 

to a table near you! 

Support your local crab fleet, always 

ask for Oregon Dungeness Crab. 

www.oregondungeness.org | How do you #OREGONDUNGENESS

DEPARTMENTS 

DECEMBER 2016 • volume 42 

100 

58 

COVER 

Snow camp at South Sister 

photography by Tyler Roemer 

Tim LaBarge 

30 

18 Editor’s Letter 

20 1859 Online 

103 Map of Oregon 

104 Until Next Time 

Kevin Lahey 

Henry Croms 

LIVE 

25 NOTEBOOK 

Celebrate Oregon with a homebrew club, park patches and 

whale migration. Plus: a classic pop-rock band is getting 

Portland talking, and a married couple shares the secret to 

working together on their graphic novel. 

30 FOOD + DRINK 

Cellar 503 celebrates the Chardonnay that’s perfect for the 

holidays. Our Beerlandia columnist wonders what beers Santa 

might select at his favorite bottle shop. And check out our 

picks for winter-warmer cocktails. 

44 HOME + DESIGN 

A couple starts a vineyard, then decides to build a “passive 

house” that takes energy efficiency to the extreme. Lamb 

is the unsung hero of the meat case—options to avoid the 

overcooked, mint jelly-laden leg of old. 

50 MIND + BODY 

Talented runner Elyse Kopecky has a New York Times-bestselling 

cookbook that focuses on food as more than just fuel. 

52 ARTIST IN RESIDENCE 

With his book Tall Trees of Paris, Matt Wagner shows us 

artists’ secret haunts in the City of Light. 

THINK 

58 STARTUP 

Hemex Health aims to change the world with its new 

diagnostic device for malaria and sickle cell disease. 

60 WHAT’S GOING UP 

Bend finally has its own four-year campus. University of 

Oregon gets a big donation from Uncle Phil. 

62 WHAT I’M WORKING ON 

UO professor’s startup brings 3D printing to the fashion world in a 

bid to end fabric waste. 

64 MY WORKSPACE 

Chimps Inc.’s Kevin Doner talks the challenges of caring for retired 

apes. 

66 GAME CHANGER 

Victor Maldonado uses art to change how the Mexican- 

American immigrant experience is viewed. 

EXPLORE 

86 TRAVEL SPOTLIGHT 

A tiny house hotel keeps Portland weird. 

88 ADVENTURES 

Crater Lake is the backdrop for a beautiful (and free!) snowshoe 

adventure. 

92 LODGING 

Suttle Lodge brings urban chic to the Deschutes National 

Forest. 

94 TRIP PLANNER 

Explore Sunriver in the winter, when outdoor activities and 

holiday magic merge in a snowy wonderland. 

100 NORTHWEST DESTINATION 

Ski Northern California’s 14,000-foot dormant volcano with 

a winter trip to Mt. Shasta.

Exceeding Expectations for twenty years 

857 Mountain Meadows Drive, Ashland, Oregon 97520 

(800) 337-1301, www.mtmeadows.com 

Voted America’s Best by National Council on Senior’s Housing.

EDITOR Kevin Max 

PUBLISHER 

MANAGING EDITOR 

CREATIVE LEAD 

DESIGN 

WEB EDITOR 

SOCIAL MEDIA 

PHOTO EDITOR 

SALES + MARKETING 

OFFICE MANAGER 

HOME GROWN CHEF 

BEERLANDIA COLUMNIST 

ADVERTISING ACCOUNT EXECUTIVES 

CONTRIBUTING WRITERS 

CONTRIBUTING PHOTOGRAPHERS 

Colleen Peterson 

Sheila G. Miller 

Michael Williamson 

Linda Donahue 

Lindsay McWilliams 

Isaac Peterson 

Rob Kerr 

Brittney Hale 

Cindy Miskowiec 

Thor Erickson 

Jeremy Storton 

Jenny Kamprath 

Deb Steiger 

Jeff Helm 

Ashley Davis 

Sandra King 

Kelly Hervey 

Melissa Dalton, Thor Erickson, Julie Lee, Sophia McDonald, 

Jeremy Storton, Carrie Wynkoop, Andes Hruby, Ben McBee, 

Tricia Louvar, Gina Williams, Lee Lewis Husk, James Sinks, 

Kjersten Hellis, Kathy Patten 

Shauna Intelisano, Joni Kabana, Ben McBee, Tyler Roemer, 

Jason Quigley, Tim LaBarge, Claire Thorington, Thomas Boyd, 

Kevin Lahey, Pete Alport 

Statehood Media 

PMB 218, 70 SW Century Dr. 

Suite 100-218 

Bend, Oregon 97702 

541.728.2764 

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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.

“This is your go-to wine, your goes with 

everything wine. Always delicious, never 

 

and complex. I call it affordable luxury.” 

~ Joe Dobbes 

Winemaker and Winery Owner 

Dundee, Oregon 

Wine By Joe 

Wine without attitude 

winebyjoe.com I dundee, oregon 

PICK UP A BOTTLE OR TWO AT YOUR FAVORITE GROCERY STORE TODAY

CONTRIBUTORS 

TRICIA LOUVAR 

TYLER ROEMER 

CLAIRE THORINGTON 

JAMES SINKS 

As a naughty vegan and a 

As an outdoor sports and 

Getting to tour this stunning 

Growing up in Klamath Falls, I 

longtime vegetarian, I found the 

adventure photographer, I find 

home with its architect and 

learned a thing or two—but that 

butchers by happenstance but 

myself deep in the wilderness 

interior designer was a treat, 

was about it. Suffice it to say, not 

knew I wanted to tell their story 

during the winter months 

as they explained their favorite 

on the short list were “brilliant 

and the story of beef in Central 

camping and photographing 

elements along the way. We 

dating tactics.” As David Ogilvy, 

Oregon. I took the opportunity 

backcountry skiing and 

wanted to showcase the 

the father of advertising, once 

to jump outside my comfort 

snowboarding. Sleeping in the 

marriage of beauty and practical 

quipped: “If you can’t be brilliant, 

zone and plunged into the 

snow, waking up before the sun 

livability the home offers. The 

at least be memorable.” This 

assignment with an open mind 

rises, waiting for the weather to 

morning light streaming in made 

assignment is a case in point. 

and a space of nonjudgment. 

clear and slogging up mountains 

the rooms glow. “Home Grown,” 

Drawing on my travels across 

I reported from the ranch and 

with tons of gear becomes 

(p. 44) 

the state, I tried to highlight how 

smokehouse with an intense 

routine for me and my friends. 

Oregon’s wintertime offers an 

interest in their trades and them 

It may sound like torture for 

array of audacious ideas to try 

as hard-working people. 

some but I find my peace out 

to kindle romance—while also 

“The Art of Beef,” 

in the snowy wild. “Oregon’s 

kindling a campfire. Memorable 

(p. 68) 

Backcountry,” 

indeed. “Extreme Getaways,” 

(p. 80) 

(p. 72) 

16 1859 OREGON’S MAGAZINE DECEMBER 2016

“The original and still the best” 

Tickets Available online December 1, 2016 

TM 

40 th Annual 

Presenting Sponsor 

Newport Seafood & Wine Festival 

South Beach Marina Newport, Oregon 

February 23-26, 2017 

www.seafoodandwine.com

EDITOR’S 

LETTER 

I CAN’T THINK OF a harder 5k than 

this slog that took place in a hurricane 

during a Cross Crusade event at 

Cascade Locks this fall. It had its own 

beauty. The mud was so deep in places 

that I feared my legs, plunged to the 

ankle, would come up again shoeless. 

If there were any pleasantry to be 

saved from this race, it’s that you knew 

you were spraying mud in the faces of 

those behind you, because you were 

getting pelted by those in front of you. 

An artist not involved in this struggle 

might have seen this as a Jackson 

Pollock canvas laid flat along the Columbia River Gorge. For 

Photo Editor Rob Kerr (and maker of this picture), it was 

a photographic playground that culminated in a portfolio 

of stunning photos under duress. Find this portfolio by 

searching “cyclocross” on our website. 

Now close your eyes and paint events like this with snow 

and you have the palette for “Extreme Getaways” on page 72. 

From packing into the Wallowas and skiing down some of 

Oregon’s most dauntingly beautiful terrain to knocking off 

sections of the PCT, these outings combine nature and nerve. 

We’ve added a high-thread-count alternative to each in case 

you get cold feet and crave a more cozy option. 

In Home + Design, owners of a biodynamic vineyard 

invite us in to their own version of cozy just outside of 

Jacksonville. Our shelter and design writer, Melissa Dalton, 

takes us inside this simple, sophisticated den built on the 

principles of passive energy (page 44). 

Finally, we wish you all the happiest of holidays with 

some great food and drink recipes and ideas. The apple 

cider slider (just add fireplace), grilled lamb steaks with 

balsamic-braised figs and our best places for holiday 

drinks are more reasons to find friends and family and 

relax together. 

Of course, no holiday is truly joyful without a good 

Oregon wine. The 1859 Wine Club is offering new 

members bottles of Oregon-grown sparkling wines during 

December. This is the perfect gift for wine lovers in your 

circle of family and friends. Go to 1859oregonmagazine. 

com/wineclub to join us in a toast to the new year. 

At Statehood Media, we’ll be busy as elves as we prepare 

to launch our first issue of 1889 Washington’s Magazine, 

a bi-monthly based on the same Live, Think, Explore 

mission. We invite you to explore a little more of the Pacific 

Northwest with us in the beautiful Evergreen State. Go to 

1889mag.com to start your expanded journey. Cheers! 


1859 ONLINE 

More ways to connect with your favorite Oregon content 

1859magazine.com | #1859oregon | @1859oregon 

OREGON POSTCARD 

HAVE A PHOTO THAT 

REPRESENTS YOUR 

OREGON EXPERIENCE? 

Share it with us by filling out 

the Oregon Postcard form on 

our website. If chosen, you’ll 

win custom 1859 gear and a 

chance to be published here. 

1859magazine.com/postcard 

photo by Mermanda Dawn 

A couple walks their dogs on the beach at 

Cape Blanco during sunset. 

ENTER TO WIN 

BEACHFRONT GETAWAY 

Win a three-day, two-night stay 

at Logan‘s Lodge near Lincoln 

City. Treat yourself by staying in 

this luxury five-bedroom, threebathroom 

oceanfront home with a 

hot tub that accommodates thirteen 

guests. Contest runs December 1-14. 

ENTER ONLINE: 

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A NEW START FOR CAPTIVE 

CHIMPANZEES 

Read more about how Oregon’s 

only chimp sanctuary, Chimps 

Inc., gives captive animals a life 

of dignity. 

1859magazine.com/chimps 


HELLO, BEND. 

Affiliated Media, Oregon’s largest independent media firm 

is now open in Bend. Not familiar with our company? Not to 

worry, you soon will be. We coordinate the marketing and 

advertising for over 50 local and regional companies. Our client 

roster reads like a “who’s who” of some the best-known and 

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Unlike a conventional advertising agency, our staff is comprised 

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Claire Thorington 

NOTEBOOK 25 

FOOD + DRINK 30 

HOME + DESIGN 36 

MIND + BODY 50 

ARTIST IN RESIDENCE 52 

(pg. 44) 

Passive house takes eco-building to the next level. 

DECEMBER 23 2016 1859 1859 OREGON’S OREGON’S MAGAZINE MAGAZINE AUGUST 2016 23

No Silent Nights in Bend! 

Carols, Comedy & Choirs (and some Rock ‘n’ Roll) 

Dec 3 & 4 

Dec 5 

Dec 6 

Dec 8 

Cascade Chorale 

Holiday Magic 

“Annie”, “Rock of Ages”, 

“Guys & Dolls” Preview 

Tommy Emmanuel 

Classics & Christmas Tour 

Voetberg Family Christmas 

Dec 10 & 11 Central Oregon Mastersingers 

Dec 15 & 16 The Night Before 

The Night Before Christmas 

Dec 17 

Dec 21-23 

The Trail Band 

A Tower Christmas 

Photo by Justin Clifton 

TICKETS & INFORMATION 

541-317-0700 TowerTheatre.org 

The Tower Theatre 

@towertheatrebnd 

TheTowerTheatre 

@towertheatrebend

Tidbits + To-dos 

notebook 

Whale Watching Week 

This month, watch nearly 20,000 gray whales 

migrate south from the Oregon Coast. Whale 

Watching Week, from December 27-31, is put 

on by Oregon State Parks and includes 300 

volunteers stationed at twenty-four sites up and 

down the coast to answer questions and point 

out possible whale sightings. 

oregonstateparks.org 

Patchmarks 

Patchmarks, a Kickstarter brand that took off last 

summer, has released a line of fifty-three original patches, 

each representing one of Oregon’s state parks. Portland 

illustrator Kevin M. Fitzgerald has created simple designs 

that incorporate iconic features of each park. A portion of 

all sales from the patches will go to the Oregon State Parks 

Foundation’s Ticket2Ride program, which funds school 

transportation to state parks. 

patchmarks.com 

Velo Bed & Breakfast 

Of course Eugene would have a bed-and-breakfast that 

caters especially to bicyclists. In addition to bike artwork 

throughout the cozy home, Velo offers a discount to 

guests arriving by bike and provides access to a bike builder 

who lives on-site. Co-owner Misha English, who opened the 

popular Morning Glory Café, serves organic, vegan and 

vegetarian breakfasts each morning. 

velobandb.com 

DECEMBER 2016 1859 OREGON’S MAGAZINE 25

notebook 

Musician 

Olio E Osso Balms 

Olio E Osso believes less is more when it comes to beauty 

products. The Portland company makes versatile, multipurpose 

balms and oils. Clear menthol balms in the form of a stick can 

be used for chapped lips, sore temples or as a decongestant, 

while colored balms are the perfect pigment to brighten lips 

and cheeks. 

olioeosso.com 

The Domestics 

The Working-Class Band 

written by Lindsay McWilliams 

photography by Jason Quigley 

Brad Norton, Kyle Moderhak, Matt 

Moore, Michael Finn and Leo London 

make up The Domestics. 

Oregon Brew Crew 

Touted as Oregon’s oldest homebrew club, the Oregon Brew 

Crew gathered in 1979 and continues to expand its reach as a 

nonprofit organization. In addition to monthly meetings, the 

Crew hosts several home-brewing competitions, including the 

Annual Fall Classic Homebrew Competition at Ecliptic Brewing 

in Portland. Membership to the club includes access to shared 

home-brewing equipment and entrance to classes, outings 

and parties. 

oregonbrewcrew.org 

THE DOMESTICS WOULD CALL themselves “a working-class 

band,” in the same way that domestic beer is working-class beer. 

“If we can pay our rent at the end of a tour, we’re happy,” drummer, 

bassist and singer Michael Finn said. Financially stable or not, The 

Domestics are one of the most promising bands to emerge from the 

Portland scene in the past two years. Of the band’s debut album in 

July 2015, songs like “American Drag” reveal its classic, pop-rock 

sound influenced by The Beatles and The Velvet Underground. Last 

spring, The Domestics finished a second album which will release 

sometime in 2017. Leo London, who wrote all of the lyrics for the 

new album, said it will be “darker, heavier and more orchestrated.” 

mark your 

CALENDAR 

DECEMBER 11 

Catch a glimpse of the upcoming record at the 

Crystal Ballroom in Portland. 

mcmenamins.com/events 


Having visions 

of sugarplums? Us too. 

We get really into the holidays… the food, 

the friends, the family. It’s one of our 

favorite times of year. So bring your family and 

friends by for a relaxing holiday wine tasting. 

Open Everyday. 

Weekdays 11-4:30, Weekends 11 to 5 

We’ve teamed up with 3 organizations to brew 3 different beers 

 

17770 ne Calkins Lane, Newberg, Oregon 

arborbrookwines.com | tel 503-538-0959 

 

Mountain Rescue 

 

Brewing Adventurous Ales in Bend, OR since 2011 

OVERLEAF 

LODGE & SPA 

WHERE YOU CAN...RELAX, ENJOY, ESCAPE 

Discover the Oregon Coast. 

Visit the Overleaf Lodge. 

800–338–0507 

OVERLEAFLODGE.COM 

YACHATS, OREGON

notebook 

Bibliophile 

Owning the Mayhem 

Ariel Cohn + Aron Nels Steinke 

strike gold with their graphic novel 

interviewed by Tricia Louvar 

photography by Tim LaBarge 

Artist Aron Nels Steinke used to have drawing nights 

with friends. They came together in Portland with 

sleeves of pencils to create new characters and lives 

where none existed before. Nowadays, he declines offers 

for collective draw-ins. His life has become hectic, being 

part teacher, father, husband and graphic novelist. He 

doesn’t have to go far, however, for creative inspiration. 

His wife, Ariel Cohn, is a creative force, so much so that 

they created an award-winning graphic novel. Their 

collaboration resulted in The Zoo Box (First Second 

Books), winner of the 2016 Oregon Book Award for 

best graphic novel. We caught up with the busy couple 

to gain insight into their creative process and how to 

balance the live-work-play triad. 

Aron Nels Steinke and Ariel Cohn, authors of The Zoo Box, at Ariel’s school. 

What launched the original book idea 

for The Zoo Box? Was it a randomly 

written line from Ariel? A drawing 

from Aron? 

Aron: If I remember it right, it was all 

Ariel. She sat down one day and came up 

with the idea of animals coming out of a 

box, and I knew it would be a fun idea to 

illustrate. Most of the plot was just with 

the animals and kids making mayhem and 

them having a big feast together. 

Ariel: Yes, that was the original idea and the 

rest of the plot came to me another day. 

Describe the process from writing to 

illustrating. Who does what first? Or 

do you work in tandem? How does a 

collaborative process work? 

Aron: Ariel had come up with the 

story outline. Once I sat down to start 

pacing it out in pictures, I started 

adding the dialogue. 

Ariel: It was pretty collaborative. I came 

up with the outline and then we pieced 

it together as we went. There was a 

lot of editing along the way, and Aron 

definitely contributed to the story. 

What surprised you during the 

process of writing and illustrating 

this book together? 

Aron: I was surprised that it was so 

easy. I really don’t work well on creative 

projects with other people, because 

my expectations are pretty unrealistic. 

Somehow it worked with us. I guess that’s 

the same reason why we’re married. 

Ariel: It was fun to describe how I 

thought a page should look and have 

Aron create it. It was fun to see my ideas 

expressed visually. 

Aron, artists wonder how to find 

their drawing style. How did you 

find your artistic style? 

I began to find my own drawing style 

once I had a story I wanted to tell. It was 

a story about Ariel and I and a flight to 

New York. I wanted to communicate the 

events and emotions we felt, quickly and 

with humor, so I drew it with tiny, stick 

figure-like panels. These crude drawings 

were much better at communicating. 

Ever since then, I try to keep my style as 

simple as possible. I think artists tend to 

evolve toward streamlining and trimming. 

What brought you to the Pacific 

Northwest? Why did you select 

Portland as home? 

Aron: I grew up in Vancouver, 

Washington. My mom’s family traces 

back to the homesteading days. We had 

family come over pretty early on the 

Oregon Trail. I love our forests and trees. 

Ariel: I moved here in 2001 to attend Lewis 

& Clark College as an undergraduate 

and never left. I was drawn to the mist, 

the damp woods. I grew up mostly in 

Southern California, and Portland felt so 

different to me at the time. 

Do you have another book or project 

in the works? What’s next for you as 

a creative team? 

Aron: I’m working on a graphic novel 

series for kids called Mr. Wolf’s Class, for 

Scholastic’s Graphix imprint. 

Ariel: I have books in the works. I’m 

hoping to sit and get them organized. 


WHAT REAL GIN TASTES LIKE 

Holiday Party Party Must Must Have 

Have 

Crafted And Bottled In Bend Oregon Since 1997 

fted Crafted 

Crafted And Bottled And 

And 

Bottled 

Bottled In Bend In 

In 

Bend 

Bend Oregon Oregon 

Oregon Since Since 

Since 1997 1997 

1997 

“Gold Medal Winner” 

—San “Gold “Gold 

“Gold 

Francisco Medal Medal 

World Winner” 

Winner” 

Spirits Competition 

—San Francisco World Spirits Competition 

—San —San Francisco World Spirits Competition 

“Desert Juniper Gin, the perfect martini. 

“Desert ” 

“Desert 

“Desert 

Juniper 

Juniper 

—Bon Gin, 

Gin, 

Appetit the 

the 

Magazine perfect 

perfect martini. 

martini. ” ” 

—Bon Appetit Magazine 

www.desertjunipergin.com 

—Bon —Bon Appetit Magazine 





www.desertjunipergin.com

food + drink 

Jeremy Storton 

Beerlandia 

Message in a Bottle Shop 

written by Jeremy Storton 

I’VE BEEN SUSPICIOUS of old Saint Nick for years. Not whether he exists. 

Rather, does he really drink just milk? If milk does a body good, then why does he 

have a little round belly that shakes when he laughs like a bowl full of jelly? Using 

deductive reasoning, I think the jolly old elf cracks open a well-deserved winter 

warmer at the end of his long shift. 

So then, what kind of beer does a hard-working, world-traveling, nonprofitmanaging 

citizen drink at the end of a hard day? If he travels the world in a night, 

shouldn’t he have his pick? Does he prefer an old cask ale from the Isles, a Baltic 

porter closer to home, or a Belgian Kriek ripe with oak and dark cherries? Perhaps 

he has a penchant for new world imperial IPAs. The choice must be overwhelming, 

but nonetheless, the choice is his. 

Such is our fortunate plight. We have a choice in the form of bottle shops that, 

depending on our choices, can take us on a tour of the world all in one night. 

Oregonians love IPAs, sours and many others, but when is the last time we enjoyed 

a smoky German rauchbier with a ham, a Belgian framboise with cookies or a 

Spanish honey-rosemary gastro ale with hors d’oeuvres? Perhaps it’s time to get 

into the holiday spirit and give worldly gifts in nicely capped brown glass packages. 

After all, they fit perfectly in a stocking. 

Spanish gastro ales are one of many rare finds at John’s 

Marketplace in Portland’s Multnomah Village. 

OUR PICKS FOR INTERNATIONAL 

HOLIDAY BEER GIFTS 

La Socarrada 

XÁTIVA, SPAIN 

Ale brewed with rosemary and rosemary honey. 

¡Salud! 

sublimeimports.com 

Schlenkerla Rauchbier 

BAMBERG, GERMANY 

Traditional malty and smoky. Perfect with meats. 

schlenkerla.de 

Mort Subite Kriek Lambic 

BRUSSELS, BELGIUM 

Full-bodied, complex, dark Belgian cherries. 

Makes “sudden death” taste mmm-mmm good! 

alamortsubite.com 

Fuller’s Vintage Ale 

LONDON, ENGLAND 

Exceptionally smooth, malty with notes of sherry 

and cognac. Jolly good! 

fullers.co.uk 

MORE ONLINE 

See a list of Oregon’s best bottle shops at 1859magazine.com/beer 


food + drink 

Recipe Card 

recipe by Tiana Brooks, bartender 

Bridgewater Fresh Fish House and Zebra Bar in Florence 

photography by Rob Kerr 

Walter Scott Wines 

written by Carrie Wynkoop of Cellar 503 

LEAVES ARE TURNING as we drive through the hills outside of 

Salem. Look closely, or you’ll pass the small driveway leading to 

Walter Scott Wines and miss out on a hidden gem. Perched atop 

rolling hills of vines just starting to show fall’s yellow in the afternoon 

sun, this is the home of Ken Pahlow and Erica Landon, the husbandand-wife 

team behind Walter Scott Wines. 

Between them, they have more than twenty years’ experience in 

every aspect of the wine industry. Pahlow helped make wine for some 

of the Willamette Valley’s best-known producers—St. Innocent, 

Patricia Green and Evening Land Vineyards—and distributed and 

sold wine throughout the region. Landon comes from the world of 

wine education, teaching certification classes for the Wine and Spirit 

Education Trust. She also comes from the restaurant industry, curating 

wine lists for Blue Hour, Ten 01, and other Portland restaurants. 

They dreamed of owning their own winery. In 2012, that dream 

became a reality. Pahlow and Landon found a perfect plot in the 

Eola-Amity Hills leased from the Casteel family of Bethel Heights 

Vineyards. They then secured grape contracts from some of the most 

sought-after vineyards. 

Today, Walter Scott Wines is best known for producing elegant, singlevineyard 

pinot noir and Chardonnay from the Eola-Amity Hills, and truly 

representing the terroir from each site. Their blends bring together fruit 

from multiple sites that complement and highlight each other. Priced 

affordably, these Willamette Valley blends are named La Combe Verte as 

an homage to well-known winemaker Patricia Green, who encouraged 

them to start their own project and housed their efforts for several years. 

We are excited to feature the La Combe Verte Chardonnay as one 

of our December selections. It will be the perfect addition to any 

holiday meal. 

Apple Cider Slider 

1 ounce spiced rum 

1 ounce Dekuyper Sour Apple Pucker 

Splash Dekuyper Hot Damn 

6 ounces hot apple cider 

Garnish w/cinnamon sticks 

Start with 6 ounces hot, fresh apple cider. 

Add 1 ounce spiced rum of your choice. 

Add 1 ounce Dekuyper Sour Apple Pucker 

and a dash of Dekuyper Hot Damn 

(a little goes a long way). 

Drop in two cinnamon sticks for garnish. 

Join the 1859 Wine Club to explore more Oregon wines at 

1859magazine.com/wineclub 


food + drink 

Gastronomy 

BEST PLACES FOR 

HOLIDAY DRINKS 

EXCELSIOR INN 

Holidays beg for a hot toddy as the perfect finish 

to a brisk walk in crisp air on a weekend afternoon. 

Eugene offers a gorgeous setting for the walk, and 

Excelsior Inn offers the cozy enclave in the middle 

of a college campus to hole up in for an Excelsior 

Spanish Coffee, made with rum, Kahlua, Tia Maria 

and Grand Marnier. 

754 E. 13TH AVE. 

EUGENE 

excelsiorinn.com 

Henry Croms 

LARKS HOME 

KITCHEN CUISINE 

Inside the restored landmark Ashland Springs 

Hotel is one of the best farm-to-table restaurants 

in Southern Oregon: Larks Home Kitchen Cuisine. 

Mastering a collaboration between local artisans, 

farmers, and ranchers to produce incredible 

Oregon bounty-filled dishes is chef Damon Jones. 

Start a cozy evening with a winter pear martini 

made with Clear Creek pear brandy, pear purée, 

and a white wine reduction, or a cinnamonappletini 

with Wild Roots cinnamon-apple vodka. 

212 E. MAIN ST. 

ASHLAND 

ashlandspringshotel.com 

Southern Comfort 

The Waiting Room charms NW Portland 

written by Julie Lee 

IF YOU OBSESS OVER ANY combination of champagne, oysters and fried 

chicken, or have a hankering for traditional New Orleans-style dishes using 

Oregon bounty, The Waiting Room in Portland calls. Ginger BBQ shrimp is bathed 

in housemade Worcestershire, ginger beer, lemongrass and assorted chilies, and 

served alongside slow-cooked crispy ginger with a sweet potato biscuit. The 

revolutionary fried chicken is brined, air-dried, seasoned, battered then fried over 

the course of four days, resulting in fried chicken that is juicy on the inside, crispy 

on the outside, in a process that should be patented. The banana cream pie holds 

court as one of the finest desserts in the city. One of Portland’s most successful 

restaurant upstarts of 2016 is tucked to one side of NW 23rd and Kearney. The 

location begged visionaries to capitalize on its historic charm after many failed 

restaurants with false starts at the same locale. It became a match made in heaven 

for owners and chefs Tom Dunklin and Kyle Rourke, who sought the perfect site. 

Thoughtful details abound, from hand-sewn napkins, locally handcrafted tables, 

plates and lights, and an upstairs champagne bar with a balcony overlooking the 

central nervous system of holiday shopping bustle. 

2327 NW KEARNEY ST. 

PORTLAND 

thewaitingroompdx.com 

32 1859 OREGON’S MAGAZINE DECEMBER 2016 

Oysters and champagne at The Waiting Room. 

PRONGHORN RESORT 

It’s a fact that Bend is stunning in the winter: 

The air is cool and fresh, the chance of 

snowfall 100 percent, and as dusk falls and 

lights shimmer, there are numerous resorts 

to visit for a hot toddy. Pronghorn Resort 

lodge’s magnificence, heightened in winter 

with the Cascade Range wrapping around the 

resort like a blanket, is a bucket list visit. Grab 

a Baileys and coffee in the lodge, find your 

favorite deep leather chair, and de-stress. 

65600 PRONGHORN CLUB DRIVE 

BEND 

pronghornresort.com 

ARGYLE WINERY 

For a world-renowned, celebratory sparkling wine, 

Oregonians can head straight to the source. 

Argyle has been producing award-winning 

sparkling wines in Dundee for thirty years, and 

visiting the beautifully renovated tasting room 

is a great excuse for a drive through Willamette 

Valley to do some holiday shopping and sipping, 

all in one afternoon. An innovative consortium 

between Argyle and the Pacific Northwest College 

of Art resulted in a limited edition three-bottle 

gift box that makes for a gasp-worthy holiday gift 

or the perfect trifecta of bubbles for an at-home 

holiday celebration. 

691 OR-99W 

DUNDEE 

argylewinery.com

PURVEYOR 

TO THOSE 

SEEKING THE 

FINER GIFTS 

IN LIFE.

food + drink 

CRAVINGS 

PIZZA 

University of Oregon was recently voted 

the top tailgate school in the country by 

Tailgater Magazine, so it’s fitting that a 

groundbreaking, on-campus brewery just 

opened. Falling Sky Brewery’s Pizzeria & 

Public House inside UO’s student union 

offers great pub food with a foodie flare: 

zucchini bruschetta, pastrami spiced chicken 

wings, and beer cheese fries, as well as pizza 

and pints to unwin d—before, after, or during 

class. 

UO Erb Memorial Union 

1395 UNIVERSITY ST. RM #46 

EUGENE 

fallingskybrewing.com 

SUSHI 

Bend is on the national map for breweries, 

but sushi? That too! Kanpai Sushi & Sake Bar 

delivers the trifecta: quality, innovation and 

service. We recommend the Omakase: Let 

the sushi chef choose and deliver a tasting 

menu with the favorite fresh fish option for 

the day. You choose the level of spice. 

990 NW NEWPORT AVE. 

BEND 

kanpai-bend.com 

TRUFFLES 

They aren’t pretty, but they sure are 

delicious. Truffles are foraged by hunting 

dogs and used by chefs as an exclamation 

point on many a dish. People either love 

them or hate them, but those who love 

them are willing to spend good money to 

enjoy them, sometimes $900 per pound. 

The Annual Oregon Truffle Festival is 

three days of fanatical fungal festivities 

from McMinnville to Eugene and includes 

workshops, cooking demos, seminars, wine 

pairings, multicourse dinners and foraging 

exhibitions, all starting January 20. Tickets 

are on sale now. Get your truffle on! 

oregontrufflefestival.com 

ICE CREAM 

What do you get when you mix mascarpone 

cheese, duck egg yolks and freshly grated 

nutmeg? You get ice cream 

worth driving to the coast 

for. Stephanie Inn’s chef 

Aaron Bedard masters 

the holidays in the form 

of a dessert. 

2740 S. PACIFIC ST. 

CANNON BEACH 

stephanieinn.com 

Dining 

Dining 

Park Kitchen 


CHEF DAVID SAPP’S house-made 

pappardelle with lamb ragu, fava 

beans and Pecorino Romano is just 

one of the many delectable classic 

dishes being served at Park Kitchen 

in Portland. The one-house model, a 

newer concept where chefs can serve 

and servers can cook, is six months 

old at Park Kitchen and a gamechanging 

future model for restaurants 

everywhere. Every employee at the 

restaurant is personally invested in the 

overall guest experience, and gratuity 

The lamb ragu at Park Kitchen in Northwest Portland. 

is included in the pricing, so there 

is no need to number crunch at the 

end of a good meal. Park Kitchen has 

transcended time as a Portland staple, 

as new restaurants open and others 

shutter frequently. Tucked off the 

Portland park blocks, this is the perfect 

spot for a celebratory night out with a 

true urban neighborhood vibe. 

422 NW 8TH 

PORTLAND 

parkkitchen.com 

David Reamer 


MORE ONLINE For more Oregon eats, visit 1859magazine.com/dining

home + design 

Farm to Table 

Oregon Lamb 

Getting back to basics 

written by Sophia McDonald 



home + design 

LEFT Reed Anderson says his ranch lambs are grass-fed and handled with as little stress as 

possible. ABOVE Anderson Ranch lamb is the choice for many top chefs. 

THE HOLIDAYS ARE WHEN Americans 

are most willing to look beyond the 

grocery store meat case’s holy trinity of 

chicken, beef and pork. Even foodies find 

themselves eyeing lamb with a mixture of 

curiosity and apprehension. 

Lamb is still a tough sell for many 

Americans. Those unaccustomed to the 

bold flavor of imported products may find 

it gamey. Nearly everyone has gnawed their 

way through leather-tough lamb that was 

cooked incorrectly, seasoned poorly and 

served with a side of gelatinous mint jelly. 

Besides, said Reed Anderson with 

Anderson Ranches in Brownsville, “It’s 

hard to get people to eat something with 

a cute face.” 

Anderson can’t make consumers forget 

their affection for the wooly animals, 

but he’s trying his best to do something 

about the rest of these challenges. His 

entrepreneurial approach to raising, 

butchering and selling his favorite meat is 

making lamb more accessible and enjoyable 

for Oregonians. 

Anderson and his wife, Robyn, both 

grew up in sheep-raising households 

and wanted to continue ranching as 

their career. To get started, they needed 

acreage, something neither had inherited 

from their families. 

Anderson traveled all over the 

Northwest shearing sheep to save money 

for the first ranch. Shearing is bone-weary 

and dirty work, but raising grass-fed lamb 

has its own challenges. The top-producing 

countries—China, Australia and New 

Zealand—have lower-value currencies, 

which means they can sell their meat 

cheaper than American producers. 

West Coast lamb producers also have 

a supply-chain problem. Few large-scale 

slaughterhouses remain in the region. 

Anderson found a small operation in 

Springfield that could take some of his 

lambs but, to be profitable, he needed 

someone who could take all of them. 

Growing up, Anderson heard stories 

about his grandfather and greatgrandfather’s 

custom slaughterhouse. They 

butchered lambs themselves, then drove 

them to Portland and sold cuts from the 

back of their truck. Selling to consumers 

didn’t interest him, but eliminating the 

middleman by working directly with 

wholesalers did. “I started going to stores 

and saying, ‘If we have lambs available, 

would you buy them?’ They said absolutely,” 

Anderson said. 

With some confidence in the demand for 

lamb, he started working on the supply side. 

“I looked into buying a [slaughterhouse], 

but when you do that you’re buying a 

bunch of problems,” he said. Most were 

built in the 1950s or '60s and need serious 

updating. Instead, Anderson 

decided to build one from scratch. 


home + design 

Reed Anderson added a high-end processing facility to Anderson 

Ranch to better control and handle its lamb production. 

It took two years, but today his 

Brownsville abattoir processes 250 lambs a 

week. It also handles up to 150 sheep, goats 

and cows from surrounding farms. 

“I’m pretty sure we’re the only ranch 

in the United States with processing 

onsite,” Anderson said. Forget about farm 

to table, he joked, “Our lamb is from 

conception to table.” 

To get consumers excited about eating it, 

Anderson has done cooking demos up and 

down the West Coast and made YouTube 

videos. He focuses on the best way to cook 

lamb—grilling wins hands down, he said— 

and educating consumers that domestic 

lamb has a milder flavor more pleasing to 

American palates. 

Surprisingly, Oregon wines have 

boosted sales, he said. As chefs across 

the country organize wine dinners that 

highlight different regions, they want 

foods from that region too. Lamb is a nice 

change from salmon when highlighting 

the Pacific Northwest. 

Despite his success with vertical 

integration and creative marketing, he 

finds the lamb business a tough one. “But 

I really enjoy the entrepreneurial part,” he 

said. “I enjoy seeing things grow and then 

seeing people get excited about them. 

We’re very passionate about our product, 

and when you’re able to share that passion 

with someone who appreciates your hard 

work, I really like that.” 

Approximately 2,500 Oregonians raise 

up to 250,000 lambs every year. While 

some are kept for wool, Richard Kosesan, 

executive director of the Oregon Sheep 

Growers Association, said the focus has 

shifted to meat production in recent 

years. “It’s a great protein source,” he said. 

“People who haven’t tried it in recent years 

really should.” 

If you’re ready to do just that, lamb 

leg steaks with balsamic-braised figs 

is a great place to start. A recipe from 

chef Adam Sappington at Portland’s The 

Country Cat combines grilled lamb with 

syrupy figs cooked with balsamic vinegar 

and pinot noir. 

If the idea of cooking lamb cuts is still 

too terrifying, buy ground lamb and 

make weeknight lamb bolognese from 

Nate Rafn, chef of Rafns’ Restaurant, a 

Salem eatery that focuses on using local 

and organic ingredients. 

Ground lamb is also featured in the 

shepherd’s pie from Smithfields Pub & 

Pies in Ashland. The mashed potatotopped 

dish from chef Neil Clooney will 

warm the house and your belly on cold 

winter evenings. 


Immerse yourself 

evocative 

in the sensory world 

sensual 

of 

Truffles 

JOIN US FOR A WEEKEND 

OF BLISS AT THE 

Oregon Truffle 

Festival 

JANUARY 20-22, 2017 

NEWBERG TO MCMINNVILLE 

You don’t want to miss this! 

Dave Arnold and Harold McGee, two of the most 

influential food scientists in the world, will take 

you deep into the mystery of truffles. 

Choose one of two packages focused 

on the hunt or on preparation: 

Terroir of Truffles 

Culinary Adventurer 

JANUARY 26, 2017 

THE JORIAD 

North American Truffle Dog Championship 

JANUARY 26-29, 2017 

EUGENE AND SURROUNDS 

Stellar chefs, truffles, wine, and dogs make the OTF 

in Eugene unique and wonderful. Choose one of these 

weekends designed to exceed your expectations: 

The Urban Forager, The Epicurious, 

The Gourmand, or The Truffle Growers Adventure 

TICKETS AND EVENT DESCRIPTIONS: 

www.oregontrufflefestival.com 

delicious 

ALEXANA | ANGELA ESTATE | ARGYLE | BOLTED SERVICES | BULL RUN DISTILLING CO. | DUNDEE HILLS | ERATH | EVENING LAND | HELIOS CREATIVE | JORDAN SCHNITZER MUSEUM OF ART | LADY HILL 

MARCHÉ | MARKET HALL FOODS | THE MEADOW | NATIVE FLORA | NEW WORLD TRUFFIERES | NORTH VALLEY VINEYARDS | OLYMPIA PROVISIONS | OREGON OLIVE MILL | OREGON WINE PRESS | PFEIFFER 

PONZI | RED HILLS MARKET | SABATINO TARTUFI | SILVAN RIDGE | TERRITORIAL | WINDERLEA | WILDCRAFT CIDER WORKS | WILLAMETTE VALLEY VINEYARDS | WOLVES & PEOPLE | YELP | YOUNGBERG HILL

Home Grown Chef 

Nuttin’ but Mutton 

written by Thor Erickson 


Braised Lamb Neck with 

Rosemary and 

Preserved Lemon 

Thor Erickson 

“EAT LESS MEAT. EAT BETTER MEAT.” 

This is the mantra of Adam Danforth, 

the author of Butchering Poultry, Rabbit, 

Lamb, Goat, Pork, which won top 2016 

awards from the James Beard Foundation 

and the International Association of 

Culinary Professionals. Danforth extolls 

the virtues, from sustainability to taste, of 

using the meat of older animals, a rarity in 

the food industry today. He has recently 

worked with chefs such as José Andrés and 

Rick Bayless, who have begun featuring 

older cuts on the menus of their highprofile 

restaurants. Danforth, who is based 

in Ashland, travels the country educating 

everyone from chefs to ranchers to home 

cooks about the value of mature animals. 

After meeting Danforth at the IACP 

awards in Washington, D.C., last year 

and seeing his new book, I began using 

it as the textbook in my butchery class 

at the Cascade Culinary Institute in 

Bend. Danforth recently did a butchery 

demonstration of lamb and mutton at the 

Oregon State University Southern Oregon 

Research and Extension Center in Central 

Point, where I asked him to elaborate on 

why his philosophy is at the forefront of the 

culinary sphere today. 

What do you mean by “older meat?” 

AD: Americans are eating animals 

younger than ever. Beef is produced at a 

quickening pace with slaughter ages getting 

earlier and earlier. Pigs are slaughtered 

before a year old, as are lambs. Kid goat is 

about the only thing you will see on a menu. 

Older animals have working muscles that 

render more flavor, and have a higher yield. 

We should be supporting farmers more by 

consuming their older and cull animals. 

How is mutton different from lamb? 

AD: A lamb is a young sheep, usually 

slaughtered at or under 12 months old. 

Yearling mutton is 12-18 months old, and 

mutton is anything older than that. There 

is a big misconception that mutton is tough 

and has a strong flavor due to its age. 

As Danforth butchered a 6-year-old 

sheep from a nearby ranch, he identified 

the cuts and promptly handed them to a 

chef, who seared the muscles in a cast-iron 

pan, dressed them with just enough salt to 

bring out the flavor, and passed slices of it 

to the fifty attendees to sample. 

The audience, composed of local chefs, 

ranchers, butchers and home cooks, was 

amazed with the flavor and tenderness of 

the mutton. One naysayer was shocked at 

the medium-rare temperature of the meat 

and swore by his own method of long, 

slow and well-done. “There are no rules,” 

Danforth replied. “If it’s tender mediumrare, 

it will be tender any way it is cooked.” 

After the demonstration, I told Danforth 

that my favorite cut of mutton or lamb is 

the neck. He agreed. “It’s the most-used 

group of muscles on an animal, therefore 

the most flavorful,” he said. 

On my drive back from Southern 

Oregon, all I could think about was picking 

up a mutton neck or two from my local 

butcher. Here’s how I prepare it. 

⅓ cup olive oil 

1 onion, fine dice 

4 garlic cloves, finely chopped 

1 anchovy fillet 

1½ tablespoons rosemary, minced 

1½ cups coarse sourdough 

breadcrumbs 

½ cup flat-leafed parsley leaves, 

chopped 

½ cup Parmesan cheese, finely grated 

1 preserved lemon, medium dice 

2 mutton or lamb necks, butterflied* 

⅓ cup olive oil 

3 cups chicken stock 

1 ½ cups white wine 

Heat half the olive oil in a frying pan over 

medium heat, add onion and garlic and 

stir occasionally until tender (5 minutes). 

Add anchovy and rosemary and stir 

occasionally until anchovy dissolves. 

Remove from heat, stir in mustard and 

set aside to cool. Add breadcrumbs, 

parsley, Parmesan and preserved lemon 

and season with kosher salt and black 

pepper to taste. 

Preheat oven to 325 degrees. Place 

mutton or lamb on a clean work surface, 

place half the stuffing on the far edge, 

season to taste, roll to form a long 

cylinder, then tie at 2-inch intervals with 

kitchen twine. Continue until all meat and 

filling are rolled into two neat cylinders. 

Heat remaining oil in a large frying pan 

over high heat. Add mutton necks one 

at a time and cook, turning occasionally, 

until brown. Transfer to holding pan and 

repeat with remaining meat. Add wine 

and then stock to frying pan along with 

all of the necks, cover with a lid or foil, 

and simmer over medium heat. Place 

entire pan in a pre-heated 325-degree 

oven until mutton is tender and cooked 

through, about 2 ½ to 3 hours. Remove 

from the oven and let rest in the pan for 

about 15 minutes. Cut off the twine and 

cut the necks crosswise into 1- to 2-inch 

slices. Drizzle the pan juices over the 

mutton after it is on the plate. Serve with 

garlic mashed potatoes. 

*Butterflied mutton or lamb neck can be 

special ordered from your butcher. 


Organic & gluten free. 

locally produced. 

family company. 

sustainable. 

Your holiday leftovers LOVE Suzie's!

home + design 

Oregon 

Recipes 

Shepherd’s pie 

ASHLAND/Smithfields Pub & Pies 

Neil Clooney 

5 pounds Umpqua Valley 

ground lamb 

3 cups stock vegetables 

(onions, carrots, celery, leek, 

uniformly diced) 

2 cups frozen green peas 

2 tablespoons rosemary, chopped 

2 tablespoons thyme, chopped 

3 ounces tomato paste 

¼ cup Worcestershire sauce 

2 cups chicken stock 

¼ cup corn starch 

Salt and pepper to taste 

Mashed potatoes 

Heat a small amount of oil in thickbottomed 

pan, add lamb and cook until 

it’s broken up and evenly cooked. Place in 

a colander in a bowl to drain fat. 

Add a touch more oil and sauté off stock 

vegetables for a couple minutes. Add 

the lamb, tomato paste, Worcestershire, 

chicken stock and herbs. Mix well and 

simmer over low heat for 10 minutes to 

meld the flavors. 

Make a slurry with the corn starch and 

add to lamb mix to tighten up the sauce. 

Cook for a couple more minutes. Season 

to taste, transfer to a container and mix in 

the frozen peas. 

Spoon the mix into an ovenware dish, 

fill just over halfway and chill. 

Next, make your favorite mashed 

potato recipe. Place the mash on top of 

your lamb mix, spreading evenly. You can 

also add cheese or breadcrumbs on top 

at this point. 

Bake in oven at 375 degrees for 15 to 

20 minutes or until potatoes are nicely 

browned. 

Weeknight Lamb "Bolognese" 

SALEM/ Rafns’ Restaurant 

Nate Rafn 

1 pound ground lamb 

3 tablespoons olive oil 

1 cup yellow onion, diced to a ¼ inch 

1 cup carrots, diced to a ¼ inch 

1 cup celery, diced to a ¼ inch 

1 teaspoon granulated garlic 

½ teaspoon dried basil leaves 

½ teaspoon table salt 

¼ teaspoon ground oregano 

¼ teaspoon ground nutmeg 

¼ teaspoon ground sage 

¼ teaspoon ground rosemary 

⅛ teaspoon chili flakes 

⅛ teaspoon ground black pepper 

1 tablespoon red wine 

2 15-ounce cans organic tomato sauce 

¼ cup heavy cream 

16 ounces dry pasta, your favorite shape 

Brindisi cheese 

In an 8-quart sauce pot, combine olive oil, onion, 

carrot, and celery. Sauté the vegetables, stirring 

frequently, until onions just begin to soften. Mix 

herbs, spices, and salt in a small bowl. Add spice 

mixture to the vegetables and continue cooking 

for about half a minute, stirring constantly. 

Remove the pot from the heat. 

Crumble the ground lamb into the pot and 

return to the heat. Once the meat is browned, 

pour the red wine, tomato sauce, and cream into 

the pot. Gently simmer, uncovered, until carrots 

are tender. 

Meanwhile, cook pasta according to 

manufacturer's directions. Drain thoroughly and 

keep warm. 

Arrange pasta in individual bowls and pour 

a generous amount of the lamb sauce over 

the top. Garnish with freshly grated Brindisi 

(aged fontina) from Willamette Valley Cheese 

Company. Serve and enjoy! 

Grilled Lamb Leg Steaks with 

Balsamic-Braised Figs 

PORTLAND/ The Country Cat 

Adam and Jackie Sappington with 

Ashley Gartland 

FOR THE LAMB STEAKS 

6 juniper berries, crushed 

3 tablespoons extra-virgin olive oil 

3 teaspoons finely chopped fresh thyme 

4 (1/2-inch-thick) lamb leg steaks 

(about 2 pounds) 

Kosher salt 

FOR THE FIGS 

½ cup balsamic vinegar 

½ cup fruity red wine, such as pinot noir 

6 whole black peppercorns 

8 fresh black Mission figs 

In a large bowl, combine the juniper berries, oil and 

1 ½ teaspoons of thyme. Season the lamb steaks 

with salt. Coat the lamb steaks generously with the 

juniper berry mixture on both sides, leaving them 

in the bowl. Cover the bowl with plastic wrap and 

refrigerate for at least 2 hours or up to overnight. 

Meanwhile, in a medium saucepan, combine 

the vinegar, wine, remaining 1 ½ teaspoons thyme, 

and the peppercorns and simmer over low heat 

until reduced by half, about 30 minutes. Strain 

the balsamic reduction into a bowl to remove the 

peppercorns and set aside. 

When the mixture is nearly reduced, arrange 

a rack in the center of the oven and preheat the 

oven to 350 degrees. Place the figs in a small 

baking pan and pour the balsamic reduction over 

the figs. Bake the figs for 25 minutes or until they 

are soft to the touch and the reduction is syrupy. 

Turn the oven off and let the figs rest in the oven 

until ready to serve. 

Meanwhile, when the lamb steaks are ready, line a 

large baking sheet with parchment paper. Remove 

the lamb steaks from the refrigerator, transfer to 

the prepared baking sheet, and let rest until they 

come up to room temperature, about 45 minutes. 

Prepare a medium-hot fire in a charcoal grill. 

Arrange the lamb steaks on the grill rack over 

direct heat, cover, and grill until they are mediumrare 

and start to sweat and caramelize on the 

sides, about 5 minutes per side. Transfer the lamb 

steaks to a wire rack to rest for 5 minutes. 

Arrange the lamb steaks on a large serving platter. 

Spoon the figs and sauce over the top and serve. 


Warm Up Your Winter 

1859 wine club 

Celebrate the season 

with crat Oregon wines 

delivered to your door. 

1859magazine.com/wineclub

home + design 

Home Grown 

The owners of a biodynamic winery build a 

“passive house” that embodies their ideals 

written by Melissa Dalton 

photography by Claire Thorington 

The Steeles' passive house at Cowhorn Vineyard. 


home + design 

LEFT Brienne Wasmer, the Steeles' interior designer, in 

kitchen. ABOVE Another view of the kitchen. 

FOR MANY, THE PROSPECT of buying 

an abandoned farm would be daunting. 

But for Bill and Barbara Steele, finding 

such a property was the realization of a 

longstanding dream. In 2002, the couple 

decided to trade careers in the Bay Area 

financial sector for farm life in Oregon. 

After living as “backyard farmers” for 

decades, they just needed the right 

property to make the leap to a bigger 

plot. They found it outside Jacksonville, 

complete with a 1937 farmhouse on 117 

acres. On their first visit, they were sold 

before even making it up the driveway. 

“Bill had me pull over to the side of the 

road where there was an old, brokendown 

cattle fence,” Barbara Steele said. 

“And he said, ‘This is it.’” 

For two years, the couple cleared the 

land and improved the soil health. They 

wanted to certify the farm as biodynamic, 

“the gold standard of farming,” Steele 

said. Biodynamic agriculture is a holistic 

approach that eschews all herbicides, 

pesticides, and imported fertilizers, 

striving instead to turn the land into a selfsupporting 

ecosystem that thrives with 

biodiversity. In 2005, the Steeles planted 

their first grapes, followed by asparagus, 

hazelnuts and cherries. Although they 

hadn’t planned to start a vineyard, the 

land proved ripe for it. “When the wine 

turned out to be the quality that it is, that 

took us in a different direction,” Steele 

said. In 2006, they introduced forty cases 

of their first biodynamic vintage under the 

Cowhorn Vineyard label, to rave reviews. 

While the farm and vineyard grew 

successfully, their living situation was 

less ideal. For years, the couple and their 

four dogs crammed into the farmhouse’s 

300-square-foot attic. Their administrative 

office was on the floor below, which meant 

constant reminders of the workday. “When 

you work where you live, sometimes you 

can’t shut off,” Steele said. By the summer of 

2013, they decided it was time for a muchneeded 

retreat. 

In keeping with their farming practices, 

the couple wanted to build their new 

home in a sustainable way. They consulted 

with Stephen Aiguier, founder of Green 

Hammer, a Portland design-build outfit 

specializing in all forms of eco-building, 

and Eugene architect Jan Fillinger. “The 

most important thing for them was to 

live as lightly on the land as possible,” 

Aiguier said. “We told them that the 

largest impact a building has over its life 

is the energy usage.” Aiguier and Fillinger 

suggested the Steeles build a passive 

house, which appealed to the couple both 

for its extreme energy efficiency and its 

more intangible qualities. “We had been 

living in an office, with computer servers 

and printers and faxes and telephones,” 

Steele said. “Jan explained that a 

passive house is so efficient, and 

it doesn’t need a lot of the stuff 


home + design 

FROM LEFT One of the outdoor spaces on the Steeles' 117-acre 

property. A bathroom in the Steeles' passive house. 

that a regular house has, so it’s silent. That 

captivated me.” 

The passive house concept originated 

in Germany in the late 1980s and has 

only recently gained traction stateside. 

Nationally, there are around 112 singlefamily 

homes certified as passive houses— 

eight in Oregon—and three dozen more 

in pre-certification across the U.S. When 

comparing a conventional code-compliant 

home to a passive house, a useful analogy 

is a coffee maker versus a thermos. The 

machine requires a constant, active energy 

source to heat its brew, much like a typical 

home needs a furnace and air conditioner to 

control interior temperatures. In contrast, a 

thermos maintains temperatures passively 

via superior insulating properties, much 

like passive houses. “The beauty of (a) 

passive house is that you’re reducing the 

need for electricity so much because the 

building is so efficient that it hardly needs 

much more additional power,” Fillinger said. 

According to the Passive House Institute, 

a passive house consumes 86 percent less 

energy for heating compared to traditional 

construction. “Passive house is like Energy 

Star on steroids,” Aiguier said, referring to a 

national energy efficiency standard. 

In order to achieve such savings, sealing 

the building envelope is crucial, as was the 

case for the Steele residence. While the 

ideal passive house is essentially a southfacing 

cube, Aiguier said, the Steele home 

is an elongated, single-level because the 

couple planned to age in place. The more 

stretched out a building gets, with an 

increase of wall area over floor area, the 

more potential for heat loss. 

Still, the team found solutions. The 

super-insulated walls, floor, and ceiling 

are three to four times thicker than 

what’s seen in conventional buildings. 

Quadruple-paned windows, as opposed 

to single- or double-paned, preserve 

the airtight interior, while moderating 

heat gains from the sun. A heat recovery 

ventilation system sustains air quality 

via frequent exchange of filtered indoor 

and outdoor air, and keeps the home 

comfortable no matter the season. 

Regarding the house’s design, Fillinger’s 

brief from the work-harried couple was 

straightforward—separate the public 

spaces from the private zones. He clustered 

the kitchen, living, and dining rooms 

together as one great room, accented with 

a soaring vaulted ceiling and windows that 

frame vineyard views. A long corridor, the 

home’s “spine,” then links that area with 

the couple’s master suite. “That spine was 

symbolically important,” Fillinger said. “It 

really was the piece that tied the whole 

body of the house together.” 

Cowhorn being a working farm, the 

house needed to stand up to the rigors 

of daily life. A utility room handles 

muddy boots, dirty clothes and winestained 

hands. Then Brienne Wasmer, 

interior designer at 2Yoke Design, 

selected finishes that were tough, as 

well as organic, in order to warm up the 

cool black and white palette. Large-scale 

black limestone flooring offers a tumbled 

texture underfoot, while white Corian 

counters deliver crisp contrast. Iridescent 

metallic tiles in the dining room lend a 

shimmering backdrop to display wines. 

Bespoke walnut cabinetry knits the entire 

tableau together. 

Today, the Steeles’ new home is far 

removed from their former office clatter. 

“When you close the doors in this house, 

you don’t hear any electricity. You hear 

nothing,” Steele said. Much to the couple’s 

delight, they now find themselves enjoying a 

different set of sounds. “When we open the 

windows at night, all we hear is nature,” she 

said. “It’s so peaceful either way.” 


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home + design 

Energy-Saving Products 

EASY HOME 

ENERGY AUDIT 

Alex Boetzel, the chief operations officer at 

Green Hammer, is well-versed in all types 

of green building standards, from LEED 

to Earth Advantage to Passive House. 

(He worked as a consultant on the Steele 

home.) He offered tips for reducing energy 

consumption at home. 

INDOW WINDOW INSERTS 

Do you have an old house with single-paned 

windows? Although they bring a lot of character 

to historic homes, old windows can be a source 

of heat loss, meaning the furnace has to work 

extra hard to do its job. Manufactured by a 

Portland company, Indow window inserts can 

be custom made to your window specs, and 

provide improved insulation for energy savings 

of up to 20 percent. 

indowwindows.com 

KILL A WATT 

ELECTRICITY MONITOR 

The Kill A Watt Electricity Monitor 

assesses how much energy your 

appliances actually use. Cut down 

on energy bills by learning just how 

much it’s costing you to keep that 

toaster and printer plugged in all the 

time. $18 at The Home Depot. 

COMPLETE A HOME ENERGY REVIEW. 

It’s a free assessment tool on the Energy 

Trust of Oregon’s website (energytrust.org). 

It takes about five minutes and participants 

receive a customized action plan for 

energy reduction in their homes. This 

might include a range of suggestions, from 

installing a smart thermostat to upgrading 

wall insulation. “This gives you an order 

of magnitude for improving your house,” 

Boetzel said. You can decide what to tackle 

yourself or use the site to connect with a 

qualified contractor. 

MONITOR ENERGY CONSUMPTION. 

“You can audit your own energy use,” 

Boetzel said. He recommends doing so with 

an electricity usage monitor like the Kill A 

Watt (see products) to assess how your 

appliances measure up. These devices are 

also available for checkout via local libraries 

across the state, thanks to Energy Trust. 

SWAP BULBS. 

“There’s really no reason to have 

incandescent bulbs anymore,” Boetzel said. 

“All your light bulbs should be CFLs or 

LEDs.” Both types use much less energy, 

about 75 percent to 85 percent less, and last 

years longer than traditional incandescent 

bulbs. Instead of choosing bulbs for wattage, 

check lumens for brightness and Kelvin 

numbers for tonal quality. 

DITCH THE OLD FRIDGE. 

“People buy a new refrigerator and save the 

old one, forgetting that the refrigerator from 

the '70s uses four or five times the energy,” 

Boetzel said. Removing it saves up to $150 

a year in energy costs. Energy Trust will pick 

it up for free from your home and offers a 

$30 cash incentive to do so. 


Mind + Body 

Indulgent Nourishment 

written by Andes Hruby 


Elyse Kopecky 

Author, nutrition coach 

and whole-foods chef 

Age: 34 

Born: Rochester, New York 

Residence: Bend 

WORKOUT 

Running or Hiking 

• Three or four times per week 

• A weekend trail run adventure 

from Trail Running Bend, by 

Lucas Alberg 

• Early morning run at Shevlin Park 

• Stroller Moms’ Thursday run 

at FootZone 

Cycling 

• Errands on her bike with her 

daughter on the back 

Yoga 

• 15 minutes of easy yoga 

• 60-minute Vinyasa class one or 

two times a week 

IN HIGH SCHOOL, Elyse Kopecky took up 

the sport many of us dreaded. Cross country 

has no half time, no fouls and no substitutions. 

Kopecky is a former state champion in the 1- 

and 2-mile race as well as the 5K. Born and 

raised in the snowbelt of Rochester, N.Y., 

she moved to North Carolina in the late ’90s 

and shed her layers for a spot on a southern 

college cross-country team. 

As a runner from 2000 to 2004 at the 

University of North Carolina, she met Shalane 

Flanagan, a four-time Olympian, American 

record holder, and world-class marathoner. 

The longtime friends co-wrote Run Fast Eat 

Slow: Nourishing Recipes for Athletes (Rodale 

Books). Their goal is to help athletes eat 

for the long run and learn to embrace what 

Kopecky calls “indulgent nourishment.” 

Kopecky was always opposed to dieting, but 

her perception of health was askew. Teams 

and coaches at the time believed low fat was 

healthier. Skim-milk yogurt, skinless chicken 

breast, and lettuce does nothing to satiate the 

body or soul. Kopecky also now attributes her 

Elyse Kopecky balances her family life and passion for 

food with trail runs and standup paddling. 

college injuries and athletic amenorrhea—the 

absence of menstruation—to not consuming 

enough healthy fats. 

Despite a solid career at Nike, she was 

offered an intriguing job abroad to work 

in marketing for a video game company. It 

wound up being her life-changing gift. 

“In Switzerland, the homes have tiny 

refrigerators,” she said. “I couldn’t resist the 

cheese, grass-fed beef, and markets filled with 

fresh baguettes and local produce. My husband 

and I took cooking classes across Europe.” 

She did not pack on the pounds but felt 

stronger, healthier and happier than ever. 

Kopecky left marketing to study nutrition. 

After graduating from the Natural Gourmet 

Institute for Health and Culinary Arts in 

New York City, she reunited with Flanagan 

in Portland over a home-cooked meal and 

the idea for Run Fast Eat Slow was born. 

Kopecky’s newfound, eat-more-fat knowledge 

helped her give birth to a healthy baby girl 

and go on to write her first cookbook, which 

became a New York Times bestseller. 

NUTRITION 

Good fat! Pass the olive oil, creamy 

butter, ripe avocados, and it’s a 

good start. Add grass-fed beef, 

free-range chicken, eggs, cream, 

local fruits and vegetables, soak the 

beans, slow cook the grains and 

stay within season. 

INSPIRATION 

• Being present while playing with 

my 2-year-old 

• Cooking with friend and 

co-author Shalane Flanagan 

• The mountains, rivers, and lakes 

of Central Oregon 

EVENTS TO TRY 

Haulin’ Aspen Half & Full Marathon 

High Alpine Half 

Flagline Trail Fest 

Downtown Bend and NorthWest 

Crossing Farmers Market 

ONLINE: 

runfasteatslow.com 

indulgentnourishment.com 


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artist in residence 

Tall, Tall Trees 

Portland’s Matt Wagner Puts a Modern Shine on 

the City of Light with His Latest Book 

written by Gina Williams 

photography by Shauna Intelisano 


artist in residence 

CLOCKWISE FROM LEFT Longtime Portland resident Matt Wagner, curator and author of the book series The 

Tall Trees, is photographed near his gallery in Old Town Portland where he has curated for 20 years. The books 

reveal artists from Tokyo, Paris and Portland and their favorite spots in the city. 

MATT WAGNER’S SUMPTUOUS new book, Tall Trees of 

Paris, will leave you smitten with the working artists of Paris and 

falling head over heels for the City of Light, even if you’ve been 

there many times. 

Wagner is owner of Portland’s Hellion Gallery, curator of art 

exhibitions in Tokyo, San Diego, Portland and Paris and cofounder 

of Forest for the Trees, a Portland nonprofit public mural 

project. He authored Tall Trees as the third in a series of books 

that highlight artists within a place and vice versa. The collection 

also includes Tall Trees of Tokyo and Tall Trees of Portland. 

Although he credits studying art in Paris as a formative 

entry into his art career, the author said he was never overly 

enamored with the city itself. “I went back to fall in love with it,” 

Wagner said. That’s exactly what happened as he dove into the 

contemporary art scene there and got to know the artists who, in 

turn, introduced him to their Paris. 

“Art is about people,” Wagner said, adding that his books are more 

about people than art and that camaraderie is truly the heartbeat of 

the art world. “Any city with a population of artists is a place where 

people are trying to find community and support,” he said. 

For Wagner, one of the most rewarding aspects of the Tall 

Trees series and the new book is that the artists featured not only 

make connections with one another through their involvement, 

but learn more about their own cities in the process. 

A Movable Feast 

The expertly curated and beautifully printed hardbound 

bilingual book published by Portland’s Overcup Press triples as a 

contemporary art collection, portable gallery and insider’s travel 

guide. The work of each artist is shown alongside handwritten and 

translated questionnaires detailing each artist’s favorite restaurants, 

bars, museums and preferred methods of transportation, among 

other insights into Parisian culture and life. 

Pat McDonald, publisher of Overcup Press, said Wagner began 

the original concept for Tall Trees with the Tokyo book and the 

series has been refined over subsequent editions. 

“[Wagner] had been showing Japanese artists in his gallery for 

a long time, which is unique in itself,” McDonald said. “But as is 

the case with galleries, once the show is over, the art all goes into 

private collections and you never see it again.” 

Wagner said he purposely avoided asking art questions in the 

survey to let the art speak for itself while giving the artists space 

to introduce readers to themselves and their city. The result is a 

stunning reveal into the personalities and tastes of working 

artists who call Paris home. 


“Paris is good at art. 

Good enough that 

people have stopped 

noticing and just take 

it for granted.” 

—Matt Wagner 

Longtime Portland resident Matt Wagner is photographed holding 

a piece from local artist AJ Fosik’s collection. 

Why Paris? 

“Paris is good at art,” Wagner wrote in the 

book’s introduction. “Good enough that 

people have stopped noticing and just take it 

for granted.” 

He said he wanted to showcase the work 

of artists who take on the pressure of making 

their way in the foundation of modern art with 

a “casual, positive air” and without worrying 

excessively about what other people are doing. 

As he put the book together, Wagner 

said he became more appreciative of these 

“contemporary artists trying to navigate through 

the luggage of history” —and succeeding. 

Insider’s Guide 

Wagner’s ability to speak the language of art with 

working artists “allows him to access the culture 

in a way that most people don’t,” McDonald said. 

“What Matt’s doing with the books is sharing 

some of that access with the reader.” 

In the book, the author also reveals several of 

his favorite Parisian haunts. One of his favorite 

bars, for example, is Le Mary Celeste, 3rd 

Arrondissement, for its gooseneck barnacles, 

deviled eggs, cocktails and rosé. If he were in 

Paris right now, he said, he’d be planning a picnic 

with friends on Canal de l’Ourcq. 

For the rest of Wagner’s insights and those 

of the featured artists, treat yourself to a copy. 

Tall Trees of Paris ($49) is widely available 

online as well as locally in Portland at 

independent bookstores such as Broadway 

Books, Annie Bloom Books, Reading Frenzy, 

Powell’s and through Overcup Press. 

Overcup Press 

Books that Thrive 

For Overcup Press, an independent 

Portland book publisher, the Tall Trees 

series is now a kind of calling card. 

“If you like high-quality, super-engaging 

books with a strong visual element and 

learning about things, you are our ideal 

reader,” publisher Pat McDonald said. 

The press focuses on art, travel, design, 

epicurean and picture books. 

For more information about Overcup 

Press go to overcupbooks.com. 


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STARTUP 58 

WHAT’S GOING UP 60 

WHAT I’M WORKING ON 62 

(pg. 64) 

Kevin Doner at Chimps Inc.. 

MY WORKSPACE 64 

GAME CHANGER 66

startup 

Diagnosing Diseases – In Seconds 

Hemex Health has solutions 

for developing countries 

written by Sheila G. Miller 


DO YOU HAVE MALARIA? A drop of blood and one minute 

is all Hemex Health needs to tell you the answer. With more 

than three billion people in 95 countries at risk of contracting 

malaria, that minute could make all the difference. 

“That’s what we need in the developing world,” said Hemex 

co-founder and CEO Patti White. “We need to get that result 

right away, because you might not find (the patient) again if you 

need to tell them results.” 

Straight out of graduate school at University of Pennsylvania’s 

Wharton School of Business, White went to Hewlett Packard, 

where she worked to develop the early personal computers. 

“Those were the fun years, when personal computers were 

really changing the world,” she said. “Then it wasn’t that way 

by the ’90s, so I was really looking for something that gave you 

that big feeling, that you were really changing people’s lives with 

technology.” 

In 1995, White moved to Oregon to work in HP’s cardiology 

division. There she met Peter Galen, with 

whom she joined forces in 1997 to start 

Inovise Medical, which developed heart 

sound technology. They later worked 

together at a vision diagnostics company. 

In 2015, the pair decided it was time 

for another startup. “We must be crazy 

or something,” White said. “But a number 

of products we’ve done … over the years 

have had an impact in the underserved 

parts of the world. It is really exciting to 

go to a place like China or India and see the products you’ve 

developed being used.” 

With that inspiration, Hemex was born. White and Galen 

looked for technology that had already been invented but 

not developed for use. “We were not trying to start with an 

invention. We wanted to be more focused on development.” 

The pair visited more than 20 universities and research 

centers looking at technology portfolios, eventually identifying 

two technologies developed at Case Western Reserve University 

in Cleveland that they knew could have an impact. They began 

to devise a quick, accurate diagnostic device that is easy to use 

in the field. 

“We also felt that it solved really big, unmet needs,” she said. 

“These products really do solve a real problem that nothing else 

does today. … And we thought we could raise money to fund 

the development.” 

As it stands, malaria is currently diagnosed in one of two 

ways: microscopy (putting a drop of blood on a slide and having 


“These products really do 

solve a real problem that 

nothing else does today.” 

- Patti White, 

Hemex co-founder and CEO 

a trained expert examine the blood) or rapid diagnostic tests 

(which look and work much like pregnancy tests, but with 

blood instead of urine). Microscopy requires electricity and 

can take thirty to sixty minutes per person. It also depends on 

a diagnostician to correctly read the blood. RDTs take twenty 

minutes. Both tests generally miss malaria when it’s in the body 

in low levels. 

By contrast, Hemex’s device takes one minute per blood 

sample. It can find the disease lingering in the blood at low 

levels, and the device can fit in the palms of your hands. “In an 

area where you’re trying to eliminate malaria, you might have 

to test a whole village of people,” White said. “A one-minute, 

accurate test is a huge advantage.” 

The device can also test for sickle cell disease, an inherited 

red blood cell disorder. Eighty percent of those who carry the 

trait live in the developing world. In the United States, every 

newborn is tested for the disease. In developing countries, 

there’s no affordable or accessible test for 

the disease. Half of those who have the 

disease die by age 5. Studies show that 

early diagnosis and low-cost treatments 

like penicillin and a pneumonia vaccine 

can prevent 70 percent of those deaths. 

Hemex’s device can test for sickle cell 

disease and the trait in eight minutes. 

The device is the same, and a user puts 

in cartridges the size of USB sticks to 

test for different disorders. Eventually 

White would like to expand the number of diseases the device 

can diagnose, but, for now, Hemex is starting with malaria and 

sickle cell disease. 

In October, the Bend Venture Conference awarded $50,000 to 

the company in its social impact competition. The U.S. Patent and 

Trademark Office honored the university’s malarial detection 

technology with one of its four Patents for Humanity Award. 

The product prototype has been tested. Now Hemex is 

raising money, developing more prototypes and working on a 

final design. White said the company is about one-and-a-half to 

two years away from mass-producing the device. 

“A lot of times, people think that to do good for the world you 

can’t build a viable company, and I think that’s a really old way of 

thinking,” White said. “There’s a huge number of people who need 

these technologies and a lot of people who can afford to pay for it 

and can afford to fund it. … You can have a great business model 

and build great products that help the world.” 

Patti White, CEO of Hemex Health, talks to Martin Rockwell, 

electrical engineering manager at Andrews-Cooper, about a 

prototype of the diagnostic equipment.

startup 


what’s going up? 

University Expansions 

written by Kevin Max 


OSU-Cascades opened the first of its three buildings, Tykeson Hall, in September. 

OSU-Cascades opens 

Oregon State University’s new Cascades 

Campus debuted in Bend in September. 

The 10-acre campus features Tykeson 

Hall, an academic building, as well as a 

still-under-construction residence hall 

and dining hall. The university has also 

purchased an adjacent 46 acres that can 

be used for a future expansion. 

University of Oregon $500 Million 

Gift for Science Campus 

Scientific dreams will soon become reality 

at University of Oregon with a $500 

million gift from Phil and Penny Knight. 

The Knight Campus for Accelerating 

Scientific Impact, announced in October, 

is expected to cost more than $1 billion, 

upon completion have a full-time research 

staff of 300, support 750 jobs and include 

three 70,000-square-foot buildings, research 

centers, labs and prototyping tools. 

The university said it would work with 

donors to raise the other $500 million for 

the science complex. According to UO 

President Michael Schill, this gift from the 

Knights is the largest donation to a public 

flagship university in the nation’s history. 

OSU-CASCADES 

BY THE NUMBERS 

5,000: the number of students 

OSU-Cascades hopes to serve 

by 2025. 

2001: the year OSU-Cascades 

opened on Central Oregon 

Community College’s campus, 

with 360 students. 

$7.96 million: the amount 

OSU-Cascades paid for the 

10-acre campus. 


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What I’m working on 

Beth Esponnette 

Founder of unspun and professor 

of product design 

interview by Ben McBee 

photography by Thomas Boyd 

Esponette’s tools of the trade. 

Beth Esponette, a professor at UO, works with 3D printing 

technology to reduce manufacturing waste. 

Think about the clothes you’re wearing. How much of the material 

used to make them actually ended up on the factory floor as excess, 

cast aside and thrown away? Beth Esponnette, a Bay Area entrepreneur 

turned University of Oregon professor, is tackling wasteful clothing 

manufacturing practices with research that incorporates weaving with 

3D printing. Originally from Maine, Esponnette earned her MFA at 

Stanford University and quickly set to work on her startup, unspun, with 

the mission of modernizing what she considers an outdated industry 

standard. She now teaches in UO’s Product Design program while 

continuing to develop her company. 

3D printing has led to innovations 

in many fields. How can the 

technology revolutionize traditional 

clothing production? 

Traditional clothing manufacturing is 

done with a subtractive process. In order 

to make a two-dimensional fabric into 

the piece of clothing that you want, you 

need to cut it apart, which damages it, 

and then you need to re-adhere it back 

together with stitching. There is a lot of 

waste involved in the cutting part and 

seams are problematic because that’s 

where things break apart or let water in. 

A way to make manufacturing additive is 

to basically skip the cutting and sewing 

step, so you’re no longer using the fabric 

stage. We’re trying to go straight from 

yarn, into the final product, so that you 

have no waste. 

What are the functional benefits of 

3D-printed clothes? 

In general, 3D-printed clothing is going 

to be a lot stronger because there are no 

breakage points, which are the places 

where the products fail, essentially. Also 

the thing that consumers usually care 

most about is the comfort, and seams are 

where people feel discomfort because it’s 

extra material that will chafe against their 

skin, or add extra weight and bulk that 

they don’t want. 

3D printing also provides the opportunity 

to create customized products, because 

you’re boiling all these processes down into 

one step, essentially. You don’t necessarily 

need humans in the equation either. 

When you break down something into 

machine code, you can think about having 

measurements and data straight from your 

consumer, that (you) can then put into this 

machine and create a garment right on 

the spot. Every product that comes off the 

printer can be altered in some way. It would 

be the same with this kind of clothing. 

Oregon prides itself on being green 

and efficient with its resources. Has 

moving here inspired you in any way? 

It has strengthened my desire to help fix 

some of the problems in manufacturing. 

I live near Hendricks Park in Eugene, 

and it’s beautiful and green. My house is 

surrounded by trees, and it reminds me of 

where I grew up in Maine. With bad news 

every day, more and more proof that global 

warming is an issue, being around Oregon 

and seeing that we still have beauty here to 

save has been very inspirational. 


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my workspace 

Chimps Inc. 

Giving apes a relaxing retirement 


photography by Ben McBee 

Kevin Doner has been a caretaker for two years at 

Chimps Inc., Oregon’s only chimpanzee sanctuary, 

located near Bend. “The best part is just spending 

every day with an amazing animal like a chimp. Even 

if you’re having a bad day, they’ll just make you laugh 

and everything’s alright.” 

Chimps that were once performers, 

zoo animals or kept as pets are sent 

here to retire in peace and dignity. 

Raised in captivity, many are confused 

about who they are, resulting in 

stereotypical behaviors like pacing 

and self-injury. Staff members do their 

best to keep the chimps from getting 

bored, providing them with new 

activities for enrichment each day. 

Knowing the chimps’ personalities and 

social groupings is extremely important to 

Doner’s work—especially knowing where 

each chimp sits in the social hierarchy. 


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game changer 

Artist Victor Maldonado 

Depicting the Immigrant Experience 

with Humor and Cultural Poignancy 

written by Lee Lewis Husk 

photography by Joni Kabana 

PNCA instructor and artist Victor Maldonado at his art installation at the MAX 

station at the corner of Lombard and N. Interstate Blvd. in Portland. 

AS HE PULLS THE MASK over his face, 

artist Victor Maldonado mutates into the 

Blue Demon, a Mexican lucha libre— 

freedom fighter. “It’s the double identity of 

being insiders and outsiders, knowing the 

script but not all the rules in the ring,” he said, 

referring to his Mexican birth, immigration 

and ultimately, American citizenship. 

The 40-year-old’s work includes 

numerous photographs of himself as 

MadMex, an alter-ego embodiment of the 

Latino experience in the United States. In 

one photo, Maldonado lies on the beach, 

wearing the lucha mask while sunbathing. 

Definitely not a stereotypical image of a 

farmworker, it is funny and then evocative. 

Why is that man wearing a mask? What 

does it mean? 

“The mask symbolizes the struggle 

between two forces—English versus 

Spanish, U.S. culture versus Mexican 

culture, white-collar versus farmworker,” said 

Charles Froelick, owner of Froelick Gallery 

in Portland, which represents Maldonado. 

When worn in a Mexican wrestling ring, 

the masks theatrically show the disparity 

between two sides—good and evil, comedy 

and tragedy, he said. 

The son of field workers in California’s 

Central Valley, Maldonado has found 

expression through many art forms, including 

painting, sculpture, photography and creative 

writing. He graduated from the California 

College of Art in 2000, moved to Portland 

in 2001 and earned an MFA in painting and 

drawing from the School of the Art Institute 

of Chicago in 2005. 

“There are a lot of uncommon similarities 

between artists and field workers. ‘Where is 

my home? Who will remember me?’” he said. 

In some paintings, Maldonado uses 

symbols for the migrant experience—a 

grocery cart as a mobile home, elephants 

that travel long distances and guard 

dogs in a rising security state. “It’s about 

upsetting stereotypical images about me 

as a Mexican-American,” he said. 

For the past ten years, Maldonado has 

been helping students find their artistic 

voices at the Pacific Northwest College of 

Art where he’s an assistant professor. He 

finds similarities between students and 

migrants. “Field workers need platform, 

and students need platform to make their 

own choices,” he said. 

He has begun integrating his work with 

Bienestar Oregon, a 35-year-old Hillsborobased 

housing and advocacy network to 

meet the needs of Latino-Americans. He 

hopes to encourage migrants to create 

their own lucha masks for self-awareness 

and self-actualization. “These are not 

disempowered workers,” he said. “As artists, 

we have a history of making pictures that 

are complete constructs of society. My 

work is connecting people to themselves.” 

His work is on display at the Froelick 

Gallery, the Tacoma Art Museum, the 

Museum of Fine Arts in Houston and in 

public spaces in Seattle and Portland’s 

TriMet bus stops. 


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Portrait of a Small-Town Butcher 

written by Tricia Louvar 


THE PROCESS WAS UNDERWAY before the sun 

came up in Central Oregon. 

The Madras farmhouse’s yellow lights cut a 

slice in the black morning sky at the Symons 

Beef Company. Almost 60 miles to the south in 

Sisters, Jeff Johnson, co-owner of Sisters Meat 

and Smokehouse, filed through his email inbox, 

managing the underbelly of the small-town startup. 

Both small businesses operate on similar 

principles—be reliable, show integrity and maintain 

consistency. One raises the meat, the other serves 

the meat. From hoof to home, this story chronicles 

a cycle of local beef in Oregon. 

Symons Beef feedlot manager Jarod Wright, with cowboy Devin Robinson in the 

background, secure a calf during a morning welfare check on one of the many 

natural grass pastures the livestock graze on in Madras. 


The Symons ranch operates over a variety of grass and natural sagebrush lands from Mitchell to Terrebonne. 

JoHanna Symons, 36, leaned back and looked out her pickup truck’s 

window. The Symons own the land all the way to the skyline, she said. 

There are six homes scattered on the property used as employee living 

quarters. Hay sheds speckle the landscape. Irrigation pivots, twelve 

towers long, spray an allotment of water that her husband, Jeremy 

Symons, 42, ordered at the beginning of the season. 

In 2014, Jeremy and JoHanna Symons from Madras won Jefferson 

County’s “Livestockmen of the Year.” This duo has worked for the past 

ten years growing Symons Beef Company. Their ranching life started 

from about 10 acres to farming more than 1,000 acres, now running 

thousands of cattle a year, owning fifty bulls, managing almost ten 

employees and raising their three kids. 

Everything on the Symons ranch and farm is calculated. “We have 

700 mother cows. We also cooperate with 

farmers for crops and tie up with cattle,” 

JoHanna said. “By a year’s end, we’ll have 

managed 7,000 cattle, which is considered 

a small operation. There are some ranches 

with 100,000 head.” 

Symons Beef Company cattle live 

and graze on plots at Smith Rock in 

Terrebonne and Fopiano Ranch in 

Mitchell, some 70 miles apart. “Ninety 

percent of our cattle’s lives are on the 

grass out there in the sagebrush and 

trees,” JoHanna said. Once calves are about six months, they ween 

off their mothers and are brought to the Symons’ ranch to “finish 

them” for slaughter. They come to the ranch weighing 600 to 800 

pounds and don’t load the truck for slaughter until they reach 1,300 

pounds. 

It takes months for cattle to double their weight. “With hormone 

injections, you could get a calf to gain 6 pounds a day, but we don’t do 

that,” JoHanna said. “Whereas our cattle only gain 1, maybe, 3 pounds 

a day on our grain finish, we have the calves here much longer before 

they move on.” 

Their feed operation works in tandem with an animal nutritionist 

to ensure the cattle have the appropriate nutrition. “The nutritionist 

“Ninety percent of our 

cattle’s lives are on the 

grass out there in the 

sagebrush and trees.” 

formulates all of the food rations for us at the farm, depending if we 

need the animal to gain 1 pound or 3 pounds a day,” JoHanna said. The 

feed lot has a “mixing bowl” so large it fills a dump truck of rations in 

the cattle pens. 

Jeremy knows which pen gets what based on the number of cattle 

and the food they require. The mixing bowl dumps triticale, corn and 

alfalfa hay into the appropriate pens. 

All of the feed comes from the Symons’ farm for a contained 

ecosystem to grow the cattle. From the ground up, quality remains key 

to their venture. “We have to cut alfalfa at night because the moisture 

gets sucked out of the ground and goes into the leaves and keeps the 

leaves attached to the stems, so it seals in all the proteins,” JoHanna said. 

The Symons have so many fields, it takes Jeremy twenty-two straight 

days of work—from 11 p.m. to 4 a.m.—to 

plow the alfalfa. He does this three times 

during the summer, consuming two-thirds 

of the season. He farms at night and cattle 

ranches during the day. 

Once the cattle are back near the feed 

yard, cowboys exercise the cattle every day. 

“Animals are meant to be free and grazing 

on a hillside,” JoHanna said. The life cycle 

and the well-being of the animal require 

intensive day-to-day observation before 

being trucked to Kalapooia Valley Grass 

Fed Processing in Brownsville. Kalapooia is a state-of-the-art facility that 

follows humane handling guidelines. Symons said Kalapooia is able to 

sustain its volume for now. 

“I want to do about thirty animals a week, which is about 50,000 

pounds of product a week,” Symons said. “Our goal is to build a slaughter 

plant on the ranch so the cattle can just walk from the fields and pens 

into the facility.” 

Such a facility would make the Symons Beef Company a 

closed-loop system in the beef life cycle. For now, the meat is 

hauled back from Brownsville to Madras, then delivered to 

vendors in Central Oregon and Portland. 

—JoHanna Symons 



CLOCKWISE TOP LEFT: Feed made from two varieties of corn, alfalfa and grass is 

custom-mixed for each animal at Symons ranch. Sisters Meat and Smokehouse 

owner Jeff Johnson wanted the market to feel like the butcher shops of old. Sisters 

Meat and Smokehouse cutter Wade Waller displays prepared ribeyes.

the art of beef 

Brothers in Sisters 

“Excuse me, buddy, could you move that back a little, as we’re 

going to use the grinder?” Brody Waller of Sisters Meat and 

Smokehouse asked his meat delivery man. The delivery man 

put the hand pallet truck in reverse and moved the meat 

product farther away from the meat locker. 

Jeff Johnson and Kay, his wife of thirty-two years, started 

the Smokehouse after years of receiving gifts of smoked 

meats from Waller, a relative of the Johnsons. “At Christmas, 

he gave us the smoked turkey, pepperoni and jerky,” Kay 

Johnson said. “We told him, ‘If you ever want to start a 

business, we will back you.’” 

After years of negotiation, they reached a deal. Waller 

and his older brother, Wade Waller, 

a professional meat cutter, came 

together. “I supported the vision,” 

Jeff Johnson said. “These guys have 

a gift, and frankly, wanted to see it 

through and wanted to bring a cool 

business to Sisters.” 

“Once you get 

what the general 

population likes, you 

stay consistent.” 

Together the Wallers, thirdgeneration 

Oregon butchers, 

manage meat cuts and offerings at 

the Smokehouse. The Sutherlinraised 

men work twelve- to fourteenhour 

days, have nineteen fingers 

among them and perform a butcher’s waltz with each other. 

“We’re here seven days a week,” Wade Waller said. “It’s a lot of 

bonding time. We play off each other’s strengths.” Wade, for 

example, knows how to turn meat and read the meat faster 

than his younger brother. The older Waller had been cutting 

meat for eighteen years. He started cutting right out of high 

school when his father, butcher Steve Waller, asked him to 

learn the business. 

Brody, 32, who worked in seasonal construction in 

Alaska for twelve years, came back to the Willamette Valley 

each winter where he worked on smokehouse recipes and 

products, building off his father’s legacy. Their father started 

the smokehouse program in the mid-1970s, selling into Dee’s 

Market and Price Less Foods, then retired from the business 

fifteen years ago. 

As a kid in early grade school, Brody remembered being at 

his dad’s meat shop, where he learned how to cut frozen half 

chickens. “When my dad started, he would go cut the meat 

off the hanging carcass. He’d go to the back and cut off the 

T-bone,” he said. “When Wade entered the business, that was 

all ending and they started bringing in just primal cuts.” 

In the United States, primal cuts are the segments of 

meat taken off the carcass—including rib, round, chuck and 

loin. Grass, grain finish and exercise during the cow’s life all 

contribute to a meat cut’s tenderness 

and toughness. The more work a 

—Jeff Johnson 

cow’s body part endured, the more 

that cut of meat will be tougher and 

laced with connective tissue. So, 

the eye of round from the hind legs 

is tougher than, say, the abdominal 

tenderloin or ribeye, because of its 

muscular use. 

In the meat delivery comes the 

Symons Beef Company order. “We 

were looking for a local source, and 

we tried out a number of them, 

and they just didn’t have something right,” Jeff Johnson said. 

“What I’m looking for is someone who knows what outcome 

they’re going to get and knows they can repeat it. And then 

we found the Symons—they are fantastic.” 

On one side of the Smokehouse workshop, Brody pulled 

a homemade rub out of a thick plastic bag and slathered 

it over slabs of beef. This recipe comes from a three-ring 

binder and two generations before them. Treating it as a 

classified document of trade secrets, he takes the recipe book 

home with him every night. “Once you get what the general 

population likes, you stay consistent,” he said. “Every step has 

to be done the same.” 


Taylor Schefstrom 

Find Love, Adventure 

and Cold Feet at Your 

Own Risk 

written by James Sinks 

IMAGINE A PERFECT DATE. Conversation. 

Smiles. Sparks. 

Now comes the challenge: How can you follow that 

up? Tattoos? Karaoke? All-you-can-eat buffet? 

That all seems so, well, conventional. 

If you’re looking for something more memorable— 

and potentially risky—you’re in luck in Oregon. From 

the coast to the Cascades and beyond, opportunities 

abound for extreme and remote ventures, and extreme 

comfort if you get cold feet. 

Does the less-beaten path sound a little crazy 

if you’re trying to coax a current or potential love 

interest into spending more time with you? 

You bet it does. Crazy in an intriguing way. 

In addition to boosting your adrenaline, it could be 

a chance to learn more about each other and blur the 

boundaries of your respective comfort zones. 

Thankfully, you don’t need to be a naked or 

afraid television celebrity survivor to brave Oregon’s 

backcountry. It’s a spectacular place, provided you’ve 

done the right planning, gathered the right gear, and 

invited the right company. 

Love is a many-splendored thing. How might it fare 

in multiple layers? Find out together. Pack the traction 

tires, parkas, perseverance and some pinot, and head to 

the beguiling beauty of Oregon’s winterscape. 

Just in case your resolve melts or the weather turns 

really foul, we’ve curated complementary nearby 

options for extreme comfort and luxury. 

Patrick Fink on Mt. Hood. 



Weathering the Wallowas 

EXTREME LUXURY 

The hip and trendy 

Jennings Hotel in Joseph 

is modern luxury for the 

artistic type, with heaps of 

exposed brick, succulents 

and local artwork on the 

walls. In addition, it has a 

swanky sauna and a library 

of books and records to 

gaze at while you stroke 

your waxed beard. 

$79-$150 

jenningshotel.com 

IF YOU WANT TO POWDER YOUR nose, 

and the rest of your body, you can find some 400 

inches of soft snowpack in the soaring Wallowa 

Mountains of northeast Oregon. Known as 

“Little Switzerland,” this is the state’s premier 

destination for remote backcountry alpine 

skiing—as in, no ski lifts, almost no people, and 

no cell service. 

You will discover bunkhouse-style overnight 

accommodations and meals in well-appointed, 

heated yurts against the stunning backdrop of 

the Eagle Cap Wilderness Area. 

While there’s no room service or showers at 

7,000 feet, your muscles will tingle in the sauna 

after daylong forays of trekking up slopes on foot 

and then skiing back down. It’s a workout: The 

recommended packing list includes supplies to 

prevent and treat blisters. 

Safety is a premium, so all are required to 

complete avalanche training and wear beacons 

on the slopes. 

For ambience, candles are provided in the 

yurts—as are sleeping bags, coffee, food and 

bathroom supplies. 

That’s good because it means you’ll have more 

pack space to lug beer or wine to base camp. 

Or, for $170, you can have a five-gallon keg of 

locally brewed Terminal Gravity suds brought 

in. Keeping it cold won’t be a problem. 


extreme getaways 

Ben McBee 

Hiking the Rogue 

SOUTHERN OREGON’S ROGUE RIVER 

tumbles through rocky outcroppings and fir stands 

in southwest Oregon backcountry, and is renowned 

for world-class whitewater rafting and hungry bears. 

Lesser-known but just as scenic is the Rogue River 

National Recreation Trail, which traces a 40-mile 

course of the river from the Grave Creek Trailhead 

to Illahe, upriver from Gold Beach. 

A popular destination in the summer and fall, 

the trail and river traffic thins out decidedly in the 

winter—so that backpackers like you and your honey 

will have ample choice of campsites, according to 

Trailkeepers of Oregon. 

Definitely check weather reports first. While 

snow is uncommon and the trail is below 1,000 feet, 

it does blow through. At times of heavy rains, the 

river can flood and render the trail impassable. 

Seasonal lodges along the river shut down for the 

winter, but you can hunker down under the eaves 

at the red-painted (and also shuttered) Rogue River 

Ranch, about 23 miles downstream. There’s an 

adjacent campground at Tucker Flat. 

Another option is to drive to the remote ranch 

site, a former Native American settlement, pioneer 

farm and mining outpost. In nice weather, it takes 

two hours on winding roads to reach the ranch. 


The Touvelle House Bed & Breakfast in 

Jacksonville brings you the fluff of luxury with 

a feather bed, down pillows, Egyptian cotton 

towels and bathrobes at the ready. The 1916 

Craftsman-style home also includes a pool, 

bocce ball court and day-passes to Snap Fitness. 

$135-$199 

touvellehouse.com 



Roamin’ the countryside 

FOR A REALLY FUN TRICK THAT your date 

will remember forever, inform him or her that 

you are traveling to see the Pillars of Rome. 

You won’t be heading to the airport. Instead, 

fill your thermos and your gas tank. 

These pillars are a geologic reason for an epic 

Oregon winter road trip. And what better way 

to spend a multiple-hour drive than showing off 

your ABBA music collection or learning Italian 

on the car radio. 

The Pillars of Rome jut into the sky in the 

remote southeastern corner of the state, where 

they stretch for some 5 miles. The clay formation 

of 100-foot-high, white, column-looking bluffs 

earned its name from pioneers venturing 

westward. Today, the photographic landmark is 

an entry point for water enthusiasts on the Wild 

and Scenic Owyhee River. 

Celebrate afterward with the pasta of 

Rome. Stop for Italian fare in Burns, a short 

100-mile drive away, and maybe you’ll make 

it to a third date. 


For remote areas without high-end 

hotels, take your luxury with you to the 

ends of Oregon with a Cruise America 

RV rental. The fully-equipped RVs come 

with a refrigerator, shower, heating and a 

stereo sound system. 

$295 and up 

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Getting out of your shell 

THE OREGON COAST IS renowned for 

battering winter storms. It’s also a time 

of year when storm-shifted sand helps to 

create ideal conditions for clamming. 

It helps if you also define “ideal” as dirty and 

in the dark. 

The best winter clamming times are 

during low tides, which happen mostly at 

night. So in addition to packing shovels or 

clam guns and picking up a shellfish license, 

gear up with warm clothes and headlamps 

or lanterns. Veteran clammers also warn 

you to never turn your back on the ocean. 

Maps of hunting grounds are available from 

the Oregon Department of Fish and Wildlife. 

You’ll also want to call the Department of 

Agriculture to ensure your beach is open 

and safe. Periodic closures occur due to toxin 

buildup in shellfish. 

Then comes the best part—warming up 

afterward if you are, you know, clammy. 


The Cottages at Cape Kiwanda bring beach 

luxury at its finest, each with an oceanfront 

patio and views of Haystack Rock and Cape 

Kiwanda. Amenities include a jacuzzi tub, 

heated bathroom tile floors and even a fully 

stocked fridge upon your arrival. 

$299-$749 

yourlittlebeachtown.com 

Rob Kerr 

Clamming on the North Oregon Coast

Basking in extreme getaways 

spring-like conditions 

ENVISION THE MOON HANGING in an 

endless sky overhead. Now, imagine the two of 

you in a tub, soaking up the nighttime panorama 

in the Oregon Outback. 

Perhaps with new friends. Scantily clad new 

friends. 

Warmth, relaxation, yoga and less adrenaline 

await at rustic Summer Lake Hot Springs, some 

125 miles from the light pollution of Bend. 

Located near the hamlet of Paisley (home of 

the annual Mosquito Festival) on the edge of the 

Great Basin, the 145-acre property offers tent 

sites, RV hookups and a collection of cabins 

for rent. The star attractions—in addition to 

the celestial show—are the geothermal mineral 

springs and soaking pools, which range from 

really hot to comfortably hot. There are two 

outdoor soaking pools and one indoors, in a 

circa 1928 metal-sided barn. 

While the water is warm, the high desert can 

get downright chilly. The website advises boots, 

wool socks and jackets. The campsites have fire 

pits and the cabins have geothermally heated 

floors. One has a private soaking grotto. 

Be forewarned that the rejuvenating soaking 

pools are clothing optional and adults only after 

9 p.m. Also, this is not the best setting to impress 

your date with your butterfly stroke technique 

or Marco Polo skills. The pools are designated 

as quiet spaces: no yelling, splashing, jumping 

or foul language. 


The Frenchglen Hotel near Steens Mountain 

is a rustic, shabby-chic inn that is also a 

State Heritage Site. Offering luxury for the 

historian, the Frenchglen was established 

by a meatpacking company in 1916 and was 

turned over to Oregon State Parks in 1972. 

$75-$82 

frenchglenhotel.com 

Scott Weissbeck 




Trail mixing 

WHEN YOU’RE DATING, the right footwear 

can make a difference. 

The same holds true during winter on the 

Pacific Crest National Scenic Trail. The Mt. 

Hood National Forest section of the trail is 130 

miles long, but you’ll cover barely any ground 

without proper shoes. Namely, snowshoes. 

Frog Lake Trailhead and the lesser-used 

Barlow Pass Trailhead offer easy access from 

near Government Camp on U.S. Highway 26. 

Don’t forget a Sno-Park permit. 

Wherever it goes, your conversation should 

be fairly easy to hear. A welcome hush falls over 

the forest when it’s blanketed by snow, as long 

as you’re safely out of earshot of snowmobiles, 

dogsleds and braggadocio. 

Day hikes through the wintry wonderland 

will offer ample selfie moments and sweeping 

vistas, and still get you back to a brewpub 

before sundown. 

If you’d rather stay the night, propane heaters 

are waiting trailside to warm your spirits and 

your toes at year-round cabins maintained by 

Hood River-based Cascade Huts. 


Stay above Timberline at 7,000 feet in the 

Silcox Hut. Much more than a hut, Silcox 

is a private getaway on Mount Hood with 

access to all of the amenities down the 

way at Timberline. Transportation to the 

main lodge, along with dinner and breakfast 

(prepared by the host) are also included. 

$165-$215 per person 

timberlinelodge.com 

Patrick Fink on Mt. Hood. 


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past breathtaking waterfalls to taking advantage of 

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experience the beauty of Oregon with us. 

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Mid Week Getaway offer: Must book & stay Mon - Thu to receive 25% off using promo code SCRW17. Good til April 30th, 2017.

Josh Dirksen snowboards South Sister, Oregon. 

Oregon’s Backcountry 

photography by Tyler Roemer 

Behind-the-scenes moments in Oregon’s backcountry 

often go unseen, due to fear of endangering a camera 

or the impracticality of taking out the equipment. 

Photographer Tyler Roemer managed to document 

these moments. Roemer’s collection gives us rare entry 

into the nooks of Oregon that most of us would dare 

not go. He invites us into his intimate encounters with 

nature, frigid and inconvenient as they may be.

CLOCKWISE FROM TOP: Chris Edmonds at base camp in the Three Sisters Wilderness. 

Gunner Oliphant (back) and Josh Dirksen (front) dig an avalanche pit in the Mount 

Thielsen Wilderness. Tyge Shelby backcountry skiing the Mount Thielsen Wilderness.

Josh Dirksen snowboards and splitboards 

the Mount Thielsen Wilderness.

Josh Dirksen in the Mount Thielsen Wilderness.

Kevin Lahey 

TRAVEL SPOTLIGHT 86 

ADVENTURE 88 

LODGING 92 

TRIP PLANNER 94 

NORTHWEST DESTINATION 100 

(pg. 100) 

Climbers on Bunny Flats, Mt. Shasta.

travel spotlight 

Travel Spotlight 

Tiny House Hotel 

written by Kjersten Hellis 


Portland natives take pride in the city’s quirky side. Tiny 

House Hotel is no exception, keeping Portland weird 

while providing a unique experience for guests. Choose 

from six hand-crafted tiny-trailers that circle a gathering 

space with a fire pit. There are several styles to choose 

from. The Pacifica is a rustic-style caravan with wood 

paneling and stained glass windows while the Caboose 

is more modern, with red velvet upholstery and an 

overall polished look. No need to worry about roughing 

it though, because each tiny house has a shower, toilet, 

heating, and a small kitchen. The hotel is located in the 

heart of the Alberta Arts District, an area bustling with 

local bars, galleries and restaurants. 

Tiny House Hotel 

5009 NE 11th Ave. 

PORTLAND 

tinyhousehotel.com 


The Tiny House Hotel on NE Alberta St. in Portland.

adventure 

Powder with A View 

Snowshoeing at Oregon’s only National Park 


Winter sunrise over Crater Lake. 


adventure 

Christian Heeb 

CRATER LAKE NATIONAL PARK sees 43 feet of snow fall 

on its land each year, making it one of the snowiest places in 

America accessible by car. And while the average hikes on 

park trails might leave you knee-deep in snow, floating on the 

surface of the snow with a pair of snowshoes makes it doable. 

Fortunately, at Crater Lake, you don’t even have to pay for the 

snowshoes. 

Oregon’s only national park offers ranger-led snowshoe 

tours each winter, starting in November and ending in May. 

The scenic, two-hour trips across the snow are about a mile 

in distance and free of charge. The park provides snowshoes, 

and entrance to the park is free in winter. These trips require 

reservations, so call in advance to claim space for your group. 

A true winter excursion, snowshoe tours at Crater Lake offer 

the opportunity to be inside a real-life snow globe—the site of 

the picturesque lake, flakes of white whirring overhead. All of 

the snow but without the danger of the backcountry. 

“It’s kind of a magical place in the winter,” said park ranger 

David Grimes, who leads the tours each season. “It reveals 

things that you can’t see in the summer.” 

During the tours, Grimes encourages groups to look for and 

identify animal tracks in the fresh powder. Rangers use this 

opportunity to educate the group on winter ecology and the 

season’s importance for Crater Lake’s environment. “Without 

the winter, Crater Lake may not be the deepest lake in the 

country,” Grimes said. 

When you arrive at the park for the snowshoe tour, check in 

at park headquarters to learn your starting location. Most tours 

start at Rim Village, but it can change depending on the weather. 

On clear days, the ranger will guide you around the rim of the 

lake atop (at times) 15-foot-high walls of snow. When the sky is 

cloudy, the lake becomes “invisible” and a ranger takes you into 

the shelter of the snow-laden forest. 

Grimes said the park rangers lead the snowshoe tours 

regardless of the weather. Snowshoers could be out in 


adventure 

Todd Quam 

Visitors are guided through a snowy forest at Crater Lake National Park in January. 

the middle of a blizzard for their first time. This is why warm, waterproof 

clothing and footwear is essential. 

Wherever you’re coming from, make sure you leave with plenty of extra 

time to get to the lake, as weather conditions often slow your progress. 

Also note that while the park is open all winter, some entrances to the 

park are closed. 

After the tour, skip the subpar sandwiches at the Rim Village Café and 

head out of the park to Beckie’s Café in Union Creek. Beckie’s serves 

greasy-spoon diner food and twelve flavors of famous pie. The nearby 

scenic Diamond Lake Resort’s Mt. Bailey Grill and South Shore Pizza are 

good alternatives, too. 

Lodging is not available at the park during winter, but Union Creek 

Resort—about 10 miles from Crater Lake—is open year-round. One of 

the oldest resorts in the area, Union Creek is neighbor to Beckie’s Café 

and has access to the nearby Upper Rogue River Trail. 

Wherever you land, you’ll want it to be cozy, warm and dry with plenty 

of hot chocolate in hand. Even snow globe figurines need hot chocolate 

after a day in the snow. 

MORE SNOWSHOEING 

DESTINATIONS 

Diamond Lake 

Trail: Silent Creek Loop 

Rental On-Site: Yes 

Mt. Ashland Ski Area 

Trail: Mount Ashland Summit Trail 

Rental On-Site: No 

Mt. Bachelor 

Trail: Zig Zag Loop 

Rental On-Site: Yes (free with guided tour) 

Trillium Lake 

Trail: Trillium Lake Loop Trail 

Rental On-Site: No 

To reserve a tour, call the Crater Lake visitor center: 541•594•3100 


Trim: 9" 

Trim: 9" 

HOW TO STORM WATCH 

IN SEASIDE 

For the best view, head out to the Turnaround. 

As the storm rolls in, watch the surf and sky dramatically transform. 

Then close your eyes and extend your arms to the heavens. 

Feel the wind whip around you and the rain pound down as nature 

unleashes the awesome power of her winter fury! 

Then go find a cozy coffee shop and warm up. 

seasideOR.com

Remy Gomez 

Liz Barclay 

ROOMS 

There are eleven rooms and a meeting 

room at Suttle Lodge, and sixteen 

surrounding cabins available to rent. 

Rates for camp cabins start at $125 per 

night, and spacious lodge rooms can be 

rented for $275 per night. 

Lodging 

Suttle Lodge & Boathouse 


In need of a cozy winter retreat? The Suttle 

Lodge & Boathouse in the Deschutes 

National Forest offers an intimate getaway 

where daily activities include fishing, 

biking, skiing and boating, followed by an 

evening of fireside decompression. With 

an intersection of forest, mountains and 

lake, the waterfront setting is breathtaking, 

inducing immediate calm. Portland’s 

Ace Hotel owners purchased the former 

lodge at Suttle Lake in October 2015 and 

transformed the 15.5-acre Sisters property 

into state-of-the-art accommodations, with 


Remy Gomez 

Suttle Lodge, under new ownership, has reopened with chic new offerings. 

the large timber lodge as a nucleus and fully 

equipped lakeside cabins, camp cabins, a 

cocktail bar and a boathouse surrounding 

it. The property is managed by The Mighty 

Union, a new and innovative hospitality 

team that focuses on retaining the beauty, 

nostalgia and wilderness of a property 

while implementing urban chic changes to 

food, drink and space. 

13300 US HIGHWAY 20 

SISTERS 

thesuttlelodge.com 

FEATURES 

Suttle Lodge is an easy, overnight stay 

from almost any direction, Bend to 

Portland, and idyllic for small company 

weeklong retreats. Pets are welcome 

and treated like royalty. The lobby bar, 

called Skip, has a great list of craft 

cocktails to sip on while resting by the 

lodge fireplace. For further relaxation, 

visit the spa treatment room. 

DINING 

The casual Boathouse restaurant on 

the lakeside dock serves breakfast, 

lunch and dinner from a ‘fish-shack 

meets diner-style’ menu created 

by renowned Portland chef Joshua 

McFadden of Ava Gene’s. Snacks 

include chips with trout dip and 

salmon croquettes. Cracker-crust 

pizzas have traditional offerings as 

well as broccoli, kale and smoked 

mozzarella for the more adventurous. 

Hot and cold sandwiches keep with 

the fish theme; fish & chips as a 

sandwich and a poached salmon 

roll pair nicely with a cup of trout 

chowder. 

AMENITIES 

Adjacent to The Boathouse restaurant 

is a beer garden and watercraft rentals, 

open to the public, where boats, kayaks 

and canoes can be rented for the day.

BOUTIQUE HOTEL 

Farm Fresh Breakfast 

Private Baths 

Downtown Hood River 

VACATION HOMES 

Stay, Shop, Ski & Play 

WINTER SPECTACULAR 

GUEST PACKAGES 

Hood River Shopping Coupons 

Meadows Ski Special 

Adult $59; 3 of 5 day $119 

610 Oak Street 

Hood River, Oregon 97031 

(541) 386-3845 

OakStreetHotel.com 

Celebrate 

the holidays 

in Sisters 

Country 

SISTERS AREA 

CHAMBER OF COMMERCE 

541.549.0251 866.549.0252 

www.SistersCountry.com

trip planner 


Sunriver Resort 

Holidays in the High Desert 

written by Kjersten Hellis 

PERHAPS THERE IS NO PLACE in Oregon more 

magical around the holidays than Sunriver Resort. 

Outside are banks of snow, panoramic views of the 

Cascade Range and endless possibilities to start 

your day. Sunriver Resort is an outdoor enthusiast’s 

paradise with a healthy balance of adventure, charm 

and family time. The holiday season is especially 

opulent. At more than 4,100 feet of elevation, 

Sunriver is a snow-filled globe for the holidays. The 

village blinks with Christmas lights, and excitement 

plays in the crisp air of the high desert. 

Once a U.S. Army training post for World War 

II combat engineers called Camp Abbot, Sunriver 

became a destination resort in the late 1960s. The 

Great Hall, once an officers’ club, still stands as 

a centerpiece for events in Sunriver. The luxury 

resort today encompasses 3,300 acres and figures 

prominently in the holiday plans of many Oregonians. 

Steve Tague 

A family enjoys a horse-drawn sleigh 

ride at Sunriver Stables.

trip planner 

Brian Becker 

A skier shreds Mt. Bachelor. 

Day 

ICE SKATING • PUB FOOD • SHOPPING 

Brian Becker 

Hot cocoa is the perfect warmup. 

There is far more to do in Sunriver than lounging in 

pajamas. Take an espresso macchiato and a fluffy pastry 

from Brewed Awakenings as you hit the Village. Rent skates 

at the Pavilion for a morning session of ice skating. If you 

aren’t keen on skating, you can search for the next Michelle 

Kwan while in the glow of the warming hut’s fire. Not all 

skaters are created equally, so find Village Bar and Grill, a 

good place to nurse your wounds and refill your tank over 

lunch. Choose from a menu of juicy burgers, sandwiches, 

pastas, and killer fries, but don’t forget a local craft beer. 

Outside the grill’s windows, children zoom by every ten 

minutes on laps of the Alpine Express Train. On foot, be 

sure to check out local shop Lazy Daisy for a collection of 

women’s accessories and home décor. Stop by Goody’s, a 

Sunriver icon for housemade ice cream and soul-warming 

hot cocoa. 

Day 

MT BACHELOR • DOG SLEDDING • TUBING 

If you are tired of plodding through the snow on foot, it may 

be time to approach it a different way. With Mt. Bachelor 

less than a half-hour drive away, shredding powder at the 

mountain is the place to be. Beginners can get comfortable 

turns in on Marshmallow while more experienced riders 

have free rein to explore the rest of the 3,683 skiable acres. 

Meet up for lunch at Pine Marten Lodge for an overstuffed 

Bachelor burrito. Bachelor offers plenty of other activities 

for non-skiers. When you pull into the parking lot you may 

hear a chorus of exuberant barking. A little pre-planning 

can earn you a reservation with Oregon Trail of Dreams, 

a sled-dog outfit whose dogs zip its riders through the 

Deschutes National Forest. There’s also an exhilarating 

shot down Bachelor’s inner-tubing hill. If you’re traveling 

with kids, you’ve done enough for them by now. Make sure 

to pre-book time at Sage Springs Spa for your day’s effort. 


Gift 

Give the Gift of Discovery! 

MEMBERSHIP 

Wildlife, changing exhibits, 

living history, exclusive events. 

Memberships start at $60 per year. 

59800 south highway 97, bend, oregon 97702 | 541-382-4754 

www.highdesertmuseum.org/join

trip planner 

Steve Tague 

Sage Springs Spa lobby 

Steve Tague 

A steak at The Grille at Crosswater. 

Day 3 

Rob Kerr 

Endless snow is available a half 

hour away at Mt. Bachelor. 

SLEIGH RIDES • FINE DINING • WINTER WONDER 

SUNRIVER RESORT 

In December, the holiday spirit is alive in Sunriver. Children 

delight in holiday activities including snowshoe tours, gingerbread 

contests and crafting with Santa’s elves. If you find yourself in 

Sunriver on a weekend, what luck. Start your morning with 

breakfast with Santa in the Great Hall. Enjoy a buffet and watch 

your children share a special moment with the jolly old elf. After 

brunch, take the family on a horse-drawn thirty-minute sleigh ride 

through the glittering evergreens on snow-covered trails around 

the resort. Snuggle under a blanket and share the magical moment 

with your family. After, head to The Grille at Crosswater for a crab 

fondue and filet mignon. Bring your A-game, as reservations are 

required and a dress code is in effect. 

WHERE TO EAT & DRINK 

Café Sintra 

cafesintrasunriver.com 

Marcello’s Cucina Italiana 

marcellos-sunriver.net 

Sunriver Brewing Company 

sunriverbrewingcompany.com 

Village Bar and Grill 

sunrivervbag.com 

The Grille at Crosswater 

crosswater.com 

Brewed Awakenings 

brewedawakenings.us 

WHERE TO STAY 

Sunriver Lodge Village 

sunriver-resort.com 

Sunriver Vacation Rentals 


Caldera Springs 

calderasprings.com 

Cascara Vacation Rentals 

cascaravacations.com 

WHERE TO PLAY 

Ice Skate at The Village 

Visit Gingerbread Junction 

Brunch with Santa 

Sunriver Sleigh Rides 

Craft at Santa’s Workshop 


Ski and Snowboard 

Sled Dog Rides 

mtbachelor.com 

Shops at the Old Mill 

theoldmill.com 


Mount Shasta Resort 

Where Heaven Meets Earth 

The perfect location for your special day. 

Let our professional staff handle your special event, 

while you and your guests enjoy a home away from home. 

• • • Y 530-926-3030 www.mountshastaresort.com GOLF DINING LODGING DAY SPA 

Spring Semester Begins 

January 17th! 

Registration is OPEN! 

www.siskiyous.edu 

Courses Available Include: 

History, Psychology, Music, 

Humanities, Art, Theater, English, 

Business, Math, & More! 

(assessment testing may apply 

depending on class) 

Top 10 Reasons to Choose COS 

Small Class Sizes (avg. class size is 20 students) 

Exceptional Instructors 

Friendly Staff 

Great Career & Support Programs 

Competitive Athletics (Soccer, Football, 

Basketball, Volleyball, Softball, Baseball, Track & 

Field, and Cross Country 

Active Campus Clubs 

Free Parking 

A Safe Environment 

Convenient On-Campus Housing 

A Beautiful Location (located in Weed at the base 

of Mount Shasta in Northern California)

northwest destination 

Skiing Shasta 

Northern California’s crown jewel offers outdoor 

adventure for all skill levels 

written by Ben McBee 

photography by Kevin Lahey 

Mount Shasta is hard to miss, as most 14,000-feet-tall, 

dormant volcanoes are. This sleeping giant of a mountain is 

visible long before you reach the base. Thick snow blankets 

it during winter and into spring before its runoff. A sulfur 

vent near the summit is the only sign of its violent past. 

It’s not difficult to imagine why people settled on the 

foothills of this symbol for Northern California’s rugged 

beauty. The region’s history is steeped in the logging 

industry, although the unchecked clear-cut practices of 

the past are no more. John Muir’s vision for a Mt. Shasta 

National Park never came to fruition, but 38,200 acres of 

the Mount Shasta Wilderness’s dense, protected evergreen 

forests still keep the air fresh and the outdoors wild and 

remote. Every now and then, visitors are treated to a view 

of giant lenticular clouds that form a crown above Shasta’s 

dome, as if a billowy Guggenheim Museum had blown in 

for artistic appearance. 

When the snow begins to fall and the lifts at Mt. Shasta 

Ski Park begin to whir, the towns of McCloud and Mt. 

Shasta buzz with visitors looking to carve the slopes. It’s the 

thousands of people who zoom by on I-5 every day who are 

missing out. It takes more exploration than a quick drive 

through to fully appreciate what the area has to offer. 

Mt. Shasta sits at the center of the Volcanic Legacy Scenic 

Byway, which connects Mt. Lassen to the south with Crater 

Lake National Park to the north. This drive is a West Coast 

rite whose grandeur also makes it a romantic road trip. 

Honeymooners and elderly couples frequent rustic bedand-breakfasts 

such as Shasta Starr Ranch B&B for a taste 

of countryside relaxation. The homey setting encourages 

you to kick up your feet by the fire and take in a view of 

the mountain from the front veranda. Families will find 

plenty to do. With hiking trails to McCloud River’s trio of 

waterfalls and miles of mountain biking and Nordic skiing, 

Shasta is an outdoor enthusiast’s heaven. 

Of course, the main attraction is the system of thirty-two 

trails and vast expanse of skiable terrain at Mt. Shasta Ski 

Park. Its three lifts deliver skiers a healthy dose of powder 

therapy. Inexperienced skiers should stick to Marmot 

Ridge, where speed-enforced runs Easy Street and Blue 

Grouse offer a more laidback learning environment. For 

black diamond huck dolls, Shasta provides as well. 

Some simply aren’t satisfied with the elevation at the top 

of a lift, and prefer ice axes and crampons over skis and 

poles. As a rule, the vistas only get better the higher one 

climbs. Shasta is second in height only to Mt. Rainier in the 

Cascade Range, and only by a hair. More than 15,000 people 

a year attempt to summit Mt. Shasta, and just a third of 

those accomplish the feat. The snowpack and risk of severe 

weather doesn’t deter climbers in the winter. In fact, in some 

ways it’s ideal, as loose shale is a hazard during summer 

summit attempts. If you’re a conditioned mountaineer and 

make it to the top, the panorama is unmatched. Shasta 

Lake, a popular summer attraction, lies below and, 

on clear days, Sacramento and the Pacific Ocean 

are visible. 

The south side of Mt. Shasta. 


northwest destinations 

WHERE TO EAT/DRINK 

Mt. Shasta Brewing Company 

360 College Ave. 

WEED 

weedales.com 

Dunsmuir Brewery Works 

5701 Dunsmuir Ave. 

DUNSMUIr 

dunsmuirbreweryworks.com 

Handsome John’s Speakeasy 

316 Chestnut St. 

MOUNT SHASTA 

YAKS on the 5 

4917 Dunsmuir Ave. 

DUNSMUIR 

yaks.com 

Wassayaks 

333 N Mount Shasta Blvd. 

MOUNT SHASTA 

wassayaks.com 

Seven Suns Coffee and Café 

1011 S Mount Shasta Blvd. 

MOUNT SHASTA 

Legends of the Klamath Indian Tribes tell of 

Skell, the Spirit of the Above-World descending 

to inhabit Mt. Shasta. Skell waged a volcanic 

battle against Llao, the Spirit of the Below- 

World, who lived in Mt. Mazama, or what is 

now Crater Lake. In the modern world, Shasta 

continues to be a center for spirituality. Mystics, 

gurus, and the curious have tried to crack its 

many mysteries, ranging from dimensional 

vortices and aliens, to a civilization of dwarves 

that lives within the mountain. The allure of the 

unexplainable is alive and well. 

TOP CLOCKWISE Lacy Voeltz and Anna Johnson carve the slopes at Mt. Shasta Ski 

Park. Morning snow at the Ski Park Lodge. Coffee drinkers flock to Seven Suns. 

Be careful not to confuse an empty stomach 

for a misaligned solar plexus chakra while 

visiting Mt. Shasta. It’s an easy mistake to make. 

You’ll find plenty of restaurants such as YAKS on 

the 5, a café in Dunsmuir, California, which was 

recently voted one of the top 100 restaurants in 

America by Yelp members. The artisan burgers, 

made with grass-fed beef, will put you in a 

state of sensory nirvana. The selection of 100 

craft brews from around California and worldfamous 

sticky buns will undoubtedly be a Shasta 

road trip highlight. 

WHERE TO STAY 

Shasta Mount Retreat & Spa 

203 Birch St. 

MOUNT SHASTA 

shastamountinn.com 

Shasta Starr Ranch B&B 

1008 W A Barr Rd. 

MOUNT SHASTA 

mountshastabedandbreakfast.com 

Mt. Shasta Inn and Suites 

710 S Mount Shasta Blvd. 

MOUNT SHASTA 

mtshastainn.com 

Mt. Shasta Resort 

1000 Siskiyou Lake Blvd. 

MOUNT SHASTA 

mountshastaresort.com 

McCloud Hotel 

408 Main Street 

McCLOUD 

mccloudhotel.com 


TRY IT! LEARN IT! 

LOVE IT! 

FIGURE SKATING HOCKEY CURLING BROOMBALL LESSONS BIRTHDAY PARTIES CORPORATE TEAM BUILDING PRIVATE ICE RENTALS 

photograph by Randy Machado 

Come STAY AND PLAY WITH US AT THE 

BILL COLLIER COMMUNITY ICE ARENA! 

presents 

Seats Available 

• General Admission 

• Reserved Bleacher & Hockey Box Seating 

• Reserved “On Ice” Dessert Table Seating 

Starring 

ERIN REED 

PROFESSIONAL FIGURE SKATER 

FEATURED PERFORMER 

ICE SHOW CHOREOGRAPHER 

MADISON CHOCK 

& EVAN BATES 

2015 U.S. SENIOR GOLD MEDALISTS 

TWO-TIME WORLD MEDALISTS 

KEEGAN MESSING 

CANADIAN SENIOR MEN’S COMPETITOR 

TWO-TIME COUPE DE NICE GOLD MEDALIST 

TWO-TIME COUPE DE NICE GOLD MEDALIST 

ANGELA WANG 

U.S. SENIOR LADIES COMPETITOR 

THREE-TIME SENIOR INTERNATIONAL MEDALIST 

...together with other talented skaters! 

photograph by Diana Dumbadse 

5075 FOX SPARROW DRIVE, KLAMATH FALLS - at THE ENTRANCE TO THE RUNNING Y RANCH RESORT

1859 MAPPED 

The points of interest below are culled from 

stories and events in this edition of 1859. 

Live 

Think 

Explore 

25 

Velo Bed & Breakfast 

62 

University of Oregon 

73 

Wallowa Huts 

31 

Walter Scott Wines 

64 

Chimps Inc. 

75 

Pillars of Rome 

32 

Larks Home Kitchen Cuisine 

66 

Froelick Gallery 

77 

Summer Lake Hot Springs 

34 

Stephanie Inn 

68 

Symons Beef Company 

89 

Crater Lake 

36 

Anderson Ranches 

68 

Sisters Meat and Smokehouse 

100 Mount Shasta 


Until Next Time 

Bellying up to 

great-grandpa’s bar 

written by Kathy Patten 

Kathy Patten’s great-grandfather tended bar in Eligin in the early 1900s. 

THE PHOTOGRAPH SAT ATOP our living room piano for 

years, its sepia tones set off by a gilded frame. A handsome 

gallant posed before an ornate Victorian back bar, looking 

ready to pour a patron’s favorite drink or offer sound advice. I 

could almost hear ragtime music playing. 

It stirred my imagination and my curiosity. My greatgranddad, 

Andrew Jackson Patten, was the earnest barkeep 

and manager of Henry’s Saloon in Elgin when the photo was 

snapped in 1912. 

Could it be the old bar was still around? Nah, it probably 

rotted away years ago in some wheat farmer’s old barn. But 

I decided to go searching for it anyhow. You see, we Pattens 

don’t give up easily. 

“Jack” was the eldest son of Oregon Trail pioneers William 

and Elizabeth Patten, who settled in Linn County in the 

Willamette Valley in the 1850s before retracing their wagonwheel 

ruts to homestead at the foothills of the Blue Mountains 

in northeastern Oregon’s beautiful Grande Ronde Valley. The 

family, with seven children, persevered through hardships and 

heartbreaks to build a life and a frontier town they named 

Summerville, in honor of their good friends from Harrisburg, 

Alexander and Elizabeth Sommerville. In 1874, when Jack 

turned 20, his father deeded him the first lot of the newly 

platted city. Jack was an astute businessman and co-owned 

Summerville’s sawmill and other businesses before moving to 

nearby Elgin in the late 1800s. When he died in 1921, the only 

place large enough to hold his funeral service was the stately 

Elgin Opera House, built the same year the photo was taken 

and still in use today. 

The first stop on my mission was the Elgin Corner Market, 

which shows its community pride by displaying historical 

photos on the walls. Surprise! Among them was the picture of 

my great-granddad. 

I asked the clerk if she knew of any antique bars in town. She 

thought there might be one just up the street. 

I walked two or three blocks, past antique shops and 

century-old brick buildings, and through the front door of 

The Brunswick Restaurant and Lounge. I inquired in the café 

whether the place had a bar, suddenly feeling a bit sheepish on 

a Sunday afternoon. I was directed to the back. 

Then I saw it. 

It was gorgeous, just like the photo, with dark mahogany 

wood embellished with intricate carving. Before I had a chance 

to ask the bartender about it, I spotted one more surprise. 

Resting on a shelf, amid the sparkling glasses, was the picture. 

This was it! 

Just 104 years after that great photo was taken, I was sitting 

on a stool at my great-grandfather’s bar. 

I raised a toast to the 300,000 brave emigrants who believed 

in America’s manifest destiny to settle the West, and to the 

many entrepreneurs such as Jack Patten who helped build its 

cities. Without their big dreams, hard work and ambition, I 

wouldn’t be a lucky Oregonian today. Cheers! 


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12 1859 December 2016

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