Spring 2012_optimized

7 

Weeken 

Getaas 

Today’s 

Ann Curry 

4 Fabulous 

Bathrooms 

Artisan 

Bread 

Oregon’s 

Next Generation 

Winemakers 

Ultimate ids’ Guide 

to Summer 

72 Hours in 

Cannon Beach 

Olympic Darling, 

ara Goucher 

spring 2012 . volume 12 

sa n ne 

BROTHER AND SISTER 

Alex & Alison Sokol Blosser 

1859magaine.com

years of excellence

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Fredric Sage Vine Pendant 

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11-997_Skeies Ad.indd 1 

2/10/12 5:02 PM

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There is a place... 

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Spring 2012 

Features 

 

 

 

 

 

 

 

 

 

 

 

70 

ns e angar 

It wasn’t a given that the sons 

and daughters of Oregon’s wine 

pioneers would come back. The 

next generation tells us why 

they did. 

80 

he r ccrng 

mer aenr 

The Oregon native drew powerful 

political cartoons and then started 

his own breed of Arabian horses. 

88 

aer 

Photographer Ty Milford gets 

to Banks, Oregon and the 

Sunset Speedway to capture 

speed, grease and glory. 

92 

s e 

mmer 

The best summer camps for your 

kids—from Le Cirque camp to 

rock ‘n’ roll for girls and filmmaking 

to dinosaur bones. 

by KEVIN MAX by GUS FREDERICK 

by TY MILFORD by LYNNE SAMPSON CURRY

The future 

is here 

The children’s hospital you’ve 

trusted for generations has 

a new home. Experience the 

difference. A place where 

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care for children is delivered 

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Come see the future at 

www.legacyhealth.org/newhome 

Our legacy is yours. 

AD-0706 ©2012 

www.facebook.com/legacychildrens 

www.legacyhealth.org/kidsonly

Departments Spring 2012 

56 

104 

124 

38 51 

In this issue 

 

26 e 

Olympic Trials, floatation tanks, 

trail runs and other events 

36 a ecnsere 

Highway 99 from McMinnville 

to Eugene through fields of green 

38 rs annn each 

Ubiquitous art galleries, endless 

beaches and, ahh, the Pacific 

45 esaran ees 

1859 bites into some of the 

best burgers across the state 

20 Editor's Letter 

134 Oregon Postcard 

136 Explore Guide 

144 Oregon Quotient 

146 Map of Oregon 

 

51 rs n esence 

Myrna Yoder goes big with her 

striking murals at McMenamins 

54 rm here an 

The Dalles: A sleepy town in the 

Gorge innovates and renovates 

56 

Ann Curry from NBC’s “Today” 

show on her favorites in Oregon 

58 n 

Management of state forests 

takes a new controversial turn 

DIGITAL 

 

 

62 re 

Portland startup GadgetTrak is 

finding a bigger voice in data security 

with every recovered iPhone, 

laptop computer and camera 

64 ha m rng n 

Dr. Shoukhrat Mitalipov at OHSU 

Primate Research Center is forging 

the future of reproductive health 

67 ame hangers 

Tod Heisler is restoring rivers 

by deploying a shocking new 

method—collaboration 

asng nes 

ness 

rees 

iterar Cae 

me rn he 

 

WWW.1859MAGAZINE.COM 

 

104 arm ae 

Flaking out over some of Oregon’s 

top bread-makers and finding the 

perfect ‘crumb’ 

110 me rn he 

Making your own savory 

chorizo and cheese bread 

112 esgn 

Four bathroom designs for 

different lifestyles PLUS 

cabinet hardware 

 

124 enres 

Seven everyman outdoor 

adventures from biking to 

paddling and hanging in the 

high desert 

132 hee re 

Kara Goucher has run five 

marathons—her next will be 

at the Summer Olympics

Fly easy... 

 

kevin max 

editor 

sarah max 

editor at large 

creative director 

 

editorial assistants 

 

 

design assistant 

 

contributing writers 

 

 

 

 

contributing photographers 

 

 

 

 

artist sketches 

 

0278 / portland 

107081 / central oregon 

106610 fax 

send your comments to 

18 

follow 1859 oregon’ s magazine 

www. 1859magazine. com

2012 

BRITT 

Festivals 

Photo by Vicki Rosette 

Britt’s first stage consisted of a plywood floor, canvas roof and tin can lights. 

Celebrating its 50th season, Britt Festivals, 

a non-profit organization, is the Pacific 

Northwest’s premier outdoor summer 

performing arts festival. Located in the 

historic 1850s gold rush town of 

Jacksonville, Oregon, Britt presents a 

signature mix of classical, jazz, blues, folk, 

bluegrass, world, pop and country music. 

CELEBRATING 

BRITT 

EXPERIENCE 

A legacy of music. 

Moments of magic. 

Come celebrate with us! 

800.882.7488 • www.brittfest.org

LEED PLATINUM 

 

heather huston johnson 

co-publisher 

ross johnson 

co-publisher 

advertising account executives 

 

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Call our Preferred Lender, Wells Fargo at 503-225-2388 for information 

about interest rates and a loan program that will fit your needs. 

Seller Incentives offered for a limited time only and subject to change 

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charitable fund for the causes you care most about. Learn more at 503.227.6846 or visit us at www.oregoncf.org.

Contriutors 

Ty Milford 

YOU CAN GET THERE 

WE CAN HELP 

 

 

 

 

 

 

 

 

 

12 

 

 

 

Photographer GALLERY | page 88 

Shirley Hancock 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 

 

 

Writer ARTIST IN RESIDENCE | page 51 

18 SPRING 2012

Andrea Lorimor 

 

 

 

 

 

 

18 

 

 

 

 

COLLEGE 

Photographer ATHLETE PROFILE | page 132 

Leah Nash 

 

 

 

 

 

 

 

18 

 

 

YOU CAN GET THERE 

WE CAN HELP 

Photographer PINOT’S NEW VANGUARD | page 70 

Gus Frederick 

 

1 100 

 

 

 

 

 

 

 

18. 

 

 

 

 

Writer HOMER DAVENPORT | page 80 

OregonCollegeSavings.com

From 

the Editor 

IN THE LATE ’60S AND EARLY ’70S in Oregon, vines 

were planted for what would become a $160 million 

dollar industry in annual revenues driven by the lark of 

a few heretics who supplanted traditional wisdom with 

research and hope. Wiping their madness from their 

overalls, they planted Pinot and Chardonnay next to 

prunes and pears in the Willamette Valley. 

The young wine industry grew wider and deeper, yet 

its true test of vitality came more recently—the handover 

to its next generation. As you’ll read in “Pinot’s New 

Vanguard” on page 70, it was not preordained that the 

kids of the founders would return. Their childhoods 

were mixed memories of intense beauty and earnest 

work. The pull of the land proved too strong, however, 

and the family industry overcame an important hurdle. 

If your kids aren’t spending their summer pruning 

vines in the vineyard, you’ll likely look for something 

productive for them to do. We’ve scoured the state for 

its best summer camps to find some really cool options 

for your kids. “1859 Kids’ Guide to Summer in Oregon” 

on page 92 includes the best in education, outdoors, 

music, food and art—the stuff that broadens your 

child’s world. Don’t forget to take the educational travel 

challenge by joining the 1859 Oregon Kids Passport 

Club. Collect all seven stamps and your children will 

win prizes for their pursuit and persistence. 

One child who followed his dreams through the 

threshold of fame was Homer Davenport. The young 

cartoonist grew up in the Waldo Hills outside of Silverton. 

He would soon become the highest paid and 

the most politically influential cartoonist of the early 

twentieth century. Silverton resident and Davenport 

scholar, Gus Frederick brings us the incredible tales of 

Davenport’s well-traveled life on page 80. 

Famous Oregonians for $400, please. What morning 

show personality grew up in Ashland and studied journalism 

at the University of Oregon? If you guessed the 

“Today” show’s Ann Curry, you’d be right. We catch up 

with the fantastic Ms. Curry in Top 5 to find out what 

she likes most about the state she returns to every year. 

Can we take one minute to talk about your personal 

relationship with the almighty? Bread. For my money, 

the best gift you can give is bread—simple, artisan, perfectly 

crusted bread. We explore some of Oregon’s top 

bread-makers and bakeries in “On Leavened Ground” 

on page 104. If you’re like me, you know that ‘bread’ is 

an animating force. It moves, it speaks, it rises to the 

challenge. Stay flaky my friends. 

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maganecmrae 

ge sca 

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on acebook for contests, eclusive 

offers and give-aays. Or 

go to magaine.com to discover 

the latest in music, ine 

and food ith s ne blogs. 

18 

18 

18 

18 

 

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18 

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W W W . 1 8 5 9 M A G A Z I N E . C O M

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Around Oregon 

Places, 

People, 

Restaurants 

26 What’s e 

 

 

2 

2 

4 

6 

 

4 

o ee 

 

 

Culture 

 

 

Goos Gear 

 

oa eonsiere 

 

 

72 ours Cannon Beah 

 

 

estaurant eies 

 

 

photo by oe Whittle 

Do & See 

Trail runners on 

Hurricane Creek Trail 

in oseph.

What’s New? 

submit whats new items at 1859magaine.comnotebook 

 

Around Oregon 

TRENDING: Floatation Tanks 

170 

 

 

 

 

 

The Float Shoppe | NW Portland | 503.719.4743 

Float On | SE Portland | 503.384.2620 

Neuro Float | Bend | 541.728.0505 

CUTTING EDGE PUBLIC HOUSES 

Eating and drinking for a cause ... really. 

The Oregon Public House | Portland 

 

 

 

 

 

Common Table | Bend 

 

 

 

 

 

 

 

 

SORRY, WHAT CLASS WAS THAT? 

Odd courses for spring enrollment. 

• Limnology | OSU 

 

 

• Hammered Metal Jewelry | COCC 

 

• Additive Fabrication (3D Printing) | U of O 

 

 

• The Birth and Death of Stars | U of O 

 

• Mockumentary | PSU 

 

 

 

• Diction and Movement for Singers | PSU 

 

 


Summer Camps & Fun Fridays 

Oen a 

DAY AND WEEK LONG, CLASSES AND CAMPS 

This summer, bring your third through eighth grader to the 

Evergreen Museum campus to learn about astronauts, space, 

engineering and robotics! 

All camps are age-appropriate and will feature hands-on activities, 

content and instruction. Visit us online for schedules and prices. 

FOR MORE INFORMATION: 

Contact our Education Department at Education@sprucegoose.org or visit our website www.EvergreenMuseum.org

Do & See 

submit do do & see see items item’s at 1859magaine.comnotebook 

at 1859magazine.com/notebook 

Around Oregon 

Track and Field Olympic Trials 

Hayward Field, University of Oregon | June 21-July 1 

6 12 

WHERE TO STAY 

INN AT THE 5TH 

 

 

EXCELSIOR INN 

 

 

WHERE TO SPEND YOUR FREE TIME 

TAKE A RUN 

 

PERUSE 

5 

9 

3 

Olympic Trials 

by the numbers 

 

 

 

imes Oregon has hosted the rack 

and ield Olympic rials 

, , , and 

orld records by Oregonians set 

during various Olympic rials 

umber of Oregon college 

athletes ho have on their events 

in the trials after taking an 

title preceding their Olympic perfmance 

Dryol urleson , 

ill Dellinger , 

Steve refontaine 

RELAX 

 

 


Do & See 

submit do do & see see items item’s at 1859magaine.comnotebook 


TEDx Bend 

 

28 

 

 

 

Spring in Bloom | Events 

Around Oregon 

7 MAGICAL OREGON TRAIL RUNS 

• McKenzie River Trail 27m | McKenzie Pass 

 

 

• Wildwood Trail to Pittock Mansion 7.2m | Portland 

 

 

 

 

• Shevlin Park Loop 4.9m | Bend 

 

 

• Lithia Park 3m | Ashland 

 

 

 

photo by Blaine Bethany Photography 

• Kape Kiwanda 8.2m | Pacific City 

 

 

 

 

• Horsetail Falls 6.4m | Columbia River Gorge 

 

 

 

HOOD RIVER VALLEY BLOSSOM FESTIVAL 

2122 

FRIENDS WITH FLOWERS SPRING 

BENEFIT LUNCHEON 

27 

• Slick Rock Falls 6m | Eagle Cap Wilderness, Joseph 

 

 

 

OREGON GARDEN BREWFEST 

1 2728 

WOODEN SHOE TULIP FESTIVAL 

0 0 

GRAND FLORAL PARADE | ROSE FESTIVAL 

 

SHORE ACRES RHODODENDRON DAY 

1 

KEIZER IRIS FESTIVAL 

11 



two oceanfront locations 

cannon beach 

and newport 

• Oceanfront Balconies/Fireplaces 

• Kitchenettes/Wi-Fi/In-Room Spas 

• Meetings/Banquets/Weddings 

• Pool/Sauna/Fitness Center 

• Pets are Welcome! 

elements 

by the sea 

SPA 

historic 

CASCADE 

LOCKS 

scenicoregon 

Big Adventures... Small Pleasures... 

in the heart of the Columbia River Gorge! 

Brenda Cramblett 

cannon beach 

GRILL 

newport 

Reservations: 

www.hallmarkinns.com 

Sean Trew 

Ride our Sternwheeler on a river of stories • Sail our world-famous winds 

Hike our trails • Fish our award-winning waters • Picnic in our riverside park 

Visit our local artists and shops • Bike our paths • See our waterfalls 

Grab a bite, stay the night... in the heart of the Columbia River Gorge 

For events and information please visit: www.cascadelocks.net 

SISTERS AREA CHAMBER OF COMMERCE

Culture 

submit cultural items at 1859magazine.com/notebook 

submit cultural items items at 1859magaine.comnotebook 


Around Oregon 

Northwest Food and Drink Pairings 

Want to replicate pairings of Northwest cuisine with local beer and wine at 

home? Try our essential guide to pairing Northwest food and drink. 

DOMAIN DROUHIN, 2009 PINOT NOIR + WILD 

SALMON & MOREL MUSHROOM SALAD 

 

 

 

 

 

 

 

Oregon Book Review 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EOLA HILLS, 2010 RESERVE "LODI" OLD VINE ZINFANDEL + ROASTED 

TOMATO & BUFFALO BURGER 

 

 

WINE BY JOE, 2010 PINOT GRIS + DUNGENESS CRAB TACOS 

 

 

 

ROGUE HAZELNUT BROWN NECTAR ALE + BACON & HAZELNUT POTATO SOUP 

 

 

 

BONEYARD, “GIRL BEER” OREGON CHERRY WHEAT ALE + 

OREGON BERRY CRISP 

 

 

 

TERMINAL GRAVITY IPA + 1859 HOME GROWN CHICKEN WINGS 

 

 

 

DOMAINE MERIWETHER, 2000 CAPTAIN CLARK VINTAGE CUVEE + ELK KEBABS 

 

 

 

 

DESCHUTES BREWERY, OBSIDIAN STOUT + CHOCOLATE STOUT MOUSSE 

 

 

 

Find all of these recipes and more at 1859magazine.com/food-drink

SO MUCH TO DO, SO LITTLE TIME 

Explore gardens, wetlands 

and forests 

Master the art of 

wine tasting 

Coast through forests on 

two wheels 

Hike to inspiration 

Play a perfect round of golf 

Paddle along a lazy river 

Savor worldly cuisine 

Be inspired by art 

Rest in a comfy cabin 

Zip through the trees 

Take a scenic tour 

through wine country 

Tap into the soul 

with live music 

Discover the sport 

of disc golf 

Explore natural habitats 

Experience the joy 

of saké 

Enjoy an evening at 

the theater 

Add miles to the credit card 

with tax- free shopping 

Find buried treasures 

at an antique shop 

Pack the bags and 

head to Oregon’s 

Washington County! 

Photo: Rick Schafer 

Photo: Kevin Pastores 

One Destination. Hundreds of things to do. 

Learn more or request a visitor guide: 

OregonsWashingtonCounty.com/Spring 

Visit Washington County, Oregon 

call 503/644-5555, 

or e-mail info@wcva.org. 

@WCVA

submit oregon goods at 1859magaine.comnotebook 

THE ESSENTIAL OREGON GEAR FOR STAYING DRY 

LAST YEAR WAS THE SECOND WETTEST OREGON SPRING IN 117 YEARS. Even in a typical year, 

the upper west slopes of the Coast Range receive as much as 200 inches. Portland, mean- 

while, averages about two inches per month in April, May and June. All this rain creates the 

lush, green and fragrant, blossoming atmosphere west of the Cascades—and really, 

throughout Oregon. Embrace the rain with these Oregon products designed to keep 

you and yours dry, happy and glowing. 

Shed Rain | Ecoverse Stick | Portland 

shedrain.com | $40 

 

 

 

 

 

Hillary Day, Hoody | Portland | hillaryday.com | $425 

 

 

 

 

Ruffwear, Skyliner Boot | Bend | ruffwear.com | $50 

 

 

 

Alima Pure, Balancing Primer Powder 

Portland | alimapure.com | $17 

100 

 

 

 

SPRING 2012

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Around Oregon ra recnsere 

Highway 99: 

The North Pacific Highway 

photo by Peter Murphy 

Barrels of wine, flying saucers and fleet milers 

are all here on display in the fertile Willamette Valley 

by Peter Murphy 

HIGHWAY 99 FROM MCMINNVILLE TO EUGENE conjures images 

of vineyards, wildlife preserves, rolling farms, state universities 

and, of course, UFOs. 

Forget for a moment that McMinnville is at the epicenter of Oregon’s 

wine culture. Let’s start with a famous piece of outlandish history. 

In 1950, a flying saucer visited the farm of Paul and Evelyn Trent 

of McMinnville. The farmer snapped two photos that later became 

the most famous and scrutinized UFO photos to date. LIFE magazine 

found it compelling enough to publish the photos and story in 

its June 26, 1950 edition. McMinnville now holds a well-attended 

UFO festival May 18-19. 

Earth-travel along Highway 99 south from McMinnville, and 

you’re on a journey into the blossoming emerald green agricultural 

countryside of rural Oregon. Leave the hustle of city life behind, get 

off a busy interstate freeway and head south through the gently rolling 

hills with many vineyards and wineries. 

Just south of milepost 45, you’ll begin to get a sense of what the 

region’s new agriculture offers. It’s the first of many signposts leading 

to dozens of vineyards and wine cellars in the region. Coelho, Brooks 

and Mystic are just a few of these wineries. 

Amity is the name of both a vineyard and a city that blends yesterday 

and today. Its quaint main street recalls the day when this highway 

was the main artery from north to south in Oregon. Tourism 

and winemaking herald a new day for Amity defined by oenophiles. 

Farther along near milepost 49, the theme continues with Cristom, 

St. Innocent, Zenith and Witness Tree. South of milepost 53, there’s 

Left Coast Cellars, followed at milepost 54 by Van Duzer Wineries, 

Cherry Hill Winery and more. Each of these offers something different, 

but all participate in an industry that produces more than 

two million cases of wine and contributes nearly $3 billion a year to 

Oregon’s economy. The 45th parallel, with its rolling hills and sundrenched 

south-facing slopes, produces Burgundy-like wine. Combined 

with gentle rains, the climate and soil are supreme catalysts for 

almost anything that can grow. 

South of milepost 55, subtle changes begin to shape the land. At 

about milepost 56, you’ll arrive at the Baskett Slough National Wildlife 

Reserve. This is a place to get out, get dirty and spy some of the 

many waterfowl that call it home. There are Dusky geese from Canada, 

bald eagles and more. 

In tiny Rickreal, the earliest politics were already tinged with hypocrisy. 

Nathanial Ford was the town’s first postmaster and later, ironically, 

the judge for the Oregon provisional government. Before leav- 


a recnsere 

Around Oregon 

To Portland Metro 

To Newport 

20 

McMinnville 

Dallas 

Amity 

223 

Monmouth 

Adair Village 

223 

Monroe 

 

 

Corvallis 

99 

99 

 

 

Salem 

22 

5 

 

 

 

r 

Things to do on 

Hwy 99 south of 

McMinnville 

 

 

181 

 

Junction City 

5 

 

 

 

Eugene 

 

 

 

photo by Aubrie LeGault 

 

 

 

To Roseburg / Medord 

 

 

22 1 

ing Missouri for Oregon on the Oregon Trail, Ford promised his slaves, 

Polly and Robin Holmes, he would set them free in Oregon. Once here, 

however, Ford reneged. The Holmes family sued him, and the Oregon 

Territorial Supreme Court set them free in a case that marked the last 

challenge to slavery in Oregon. Less than a decade later, the Civil War 

broke out, and slavery ended with Abraham Lincoln’s 

signing of the Emancipation Proclamation. 

Just south of milepost 57, there’s another reminder 

that the Willamette Valley was settled 

by rugged pioneers in search of land and opportunity. 

It’s a monument to James Nesmith, who 

traveled the Oregon Trail from St. Louis to the 

valley in 1843 and filed a land claim near present 

day Monmouth. Later, Nesmith served in a few 

public offices, including in the United States Congress. 

A burial monument there marks his final 

resting place. 

The rural setting of this stretch of the valley 

runs up to the city limits of Monmouth at about 

milepost 62, the home of Western Oregon University, 

itself a relic of the pioneer era. The school 

was founded in 1856 and later became the first 

state-supported teacher training school. 

Just off the highway at milepost 68 is the Sarah 

Helmick State Park, where you can take a pleasant break from driving 

and simply enjoy the surroundings as they might have existed when the 

pioneers first arrived. Douglas fir, grand fir, maple, ash, Port Orford cedar 

and cottonwood branch out over the land and offer ample shade on 

hot sunny days. 

At milepost 72, the E.E. Wilson Wildlife Viewing Area comes into 

view. From upland game birds to ducks, deer, rabbit and quail, the 

reserve provides an interesting mix of wildlife. An interpretive trail 

through the reserve keeps pedestrians informed, and a wildlife informational 

radio station broadcasts updated information on AM 1140. 

For a heartier hike, try the Peavy Arboretum at 

milepost 78. Old growth timber populates the route, 

which is an easy gravel trail. This is a good opportunity 

to learn how to identify the various tree species 

of the Pacific Northwest. 

Corvallis, home of the Oregon State University 

Beavers, greets travelers at about milepost 80. As 

an Oregon land grant university, it’s situated ideally 

in the agricultural mecca of the Willamette Valley, 

hemmed in on all sides by farmers, fowl and fields. 

Take advantage of this bounty through the Corvallis 

Saturday Farmers Market, which opens in late April 

on 1st Street, adjacent to the riverfront park. 

Finally you reach Eugene, the home of University 

of Oregon, and past and present track legends. Oregon 

miracle miler Steve Prefontaine, recruited by Bill 

Bowerman, who later founded Nike, would go on to 

break every running record he came up against and 

eventually himself in an untimely death. An incubator 

of top runners, the university produces fresh legs such as distance 

runner Galen Rupp and decathlete Ashton Eaton. See legends-in-themaking 

at the track and field U.S. Olympic Trials at the end of June 

in the city known as Tracktown, U.S.A. at the southern terminus of 

Highway 99. 

SPRING 2012 7

Around Oregon 

hrs 

Hours in 

Cannon 

Beach 

photo by George Vetter 

Ocean spray the local way 

IN 1894, MAIL CARRIER GEORGE LUCE ROUNDED UP HIS NEIGHBORS and 

a couple of horses, and pulled from the sea what would become the namesake for present day Cannon 

Beach. They dragged the cannon to what was the post office in Arch Cape, five miles south of presentday 

Cannon Beach. 

The smooth bore cast iron cannon was a design made by the Scottish for the British Royal Navy, 

though this one was aboard the ill-fated U.S.S. Shark. She was a topsail schooner that had already lived a 

full life at sea, but in the turbulent toss of the Columbia River Bar to the north, she broke apart. 

Discoveries such as this relic weren’t uncommon in early America, but they were in 2008, when a 

father and daughter came across two rocks with rust on them just south of Cannon Beach. As if reaffirming 

the legacy, those rocks were cannons, both likely from the U.S.S. Shark. 

Present day Cannon Beach is still a place of miraculous finds. From top to bottom, the coastal town 

of 1,700 is a studio for artists, a rolling pin for bakers, a seaside redoubt for Oregonians and a star in the 

seafood culinary scene. Every June, sand architects come out to create a massive display of 

sand sculptures that take the shape of Oregon icons such as the Timberline Lodge or gigantic 

sprawling squids. For culture and leisure on the Oregon Coast, there is nothing comparable. 

by Thomas Howison 

ABOVE A beach-goer digs for clams 

near Haystack Rock. 

RIGHT CLOCWISE: Cannon Beach 

classic, Bill’s Tavern. A sand 

sculpture from a recent Sandcastle 

Day. Modern Villa Gallery. Sweet 

Basil’s Caf. George Vetter Foto Art. 


hrs 

Around Oregon 

BEACH GALLERIES FRESH SEAFOOD 

The allure of the town of Cannon Beach is a siren’s song. 

Any visit to the Oregon Coast begins on the beach. As 

spring gives way to summer, temperatures increase and 

rain decreases, leaving behind stunning views of such 

monoliths as Haystack Rock. 

No ordinary rock, the 240-foot-high spectacle is best observed 

at low tide and up close. For passersby, it is a hulking 

dark mass lodged in sand. In close quarters, Haystack Rock’s 

colorful garden comes to life. Starfish, crabs, sea anemones, 

puffins and terns are some of its residents. Members of a 

new nonprofit—Haystack Rock Awareness Program—educate 

adults and kids about its vast ecosystem. 

One overlooked aspect for many beach-goers is that the 

Oregon Coast is one long and fairly uninterrupted running 

and walking trail that can be tailored to anyone’s needs— 

run closer to the water for a denser feel underfoot or farther 

up the tidal zone for a softer sandy course. From the 

Ocean Lodge in Cannon Beach, take off south around midmorning 

for receding tides, then double back north for a 

longer run. 

Cannon Beach resorts accommodate many types of 

visitors. There is the Ocean Lodge and Stephanie Inn for 

upscale lodging with cozy fireplace suites. There is the Tolovana 

Inn and the venerable Surfsand Resort, also well situated 

for beach activity. You’ll also find a portfolio of rental 

homes for families and pets. 

After a full day on the beach, wash the sand from where 

it hides and head to downtown’s arts and culinary scene for 

the evening. You can get pleasantly lost and found in dozens 

of galleries. There is White Bird, George Vetter Foto Art 

and the Oregon Gallery, sculptures at Bronze Coast Gallery 

and a refreshing perspective from Modern Villa Gallery, to 

name a few. If you’re in town on the weekend of May 4-6, 

get to the galleries for the Spring Unveiling, where artists 

debut new works and talk about them. 

Find something on the lighter side for dinner on your 

first night, because tomorrow’s meal is a big one. 

Try the Dungeness-stuffed portobello or the crawfish 

étouffé, a specialty of Cajun-trained chef John Sowa at 

the renowned Sweet Basil’s Café. The cold and hot tapas 

menus weave Creole classics and Pacific bounty in this 

tucked away kitchen at the north end of Hemlock. 

If there’s fire in your belly, or you’re craving a nightcap, 

hit the old Driftwood Inn for a drink and a slurp of oysters. 

photo by Don Frank 


photo by Don Frank photo by George Vetter 



Around Oregon 

hrs 

BEACH BAERIES EVOO 

The early morning on coastal Oregon is ideal for exploration. Take a reconnaissance 

hike along the beach before the masses awake to find the next cannon. Bring along a small 

point and shoot or a phone with a camera, as morning light is often the bluest for capturing 

photo memories. 

Cool mornings on the coast also make ideal conditions for cafés and bakeries in town. 

Head to Bella Espresso, a café italiano on the main drag of North Hemlock, or Waves of 

Grain on South Hemlock, where you’ll find such delights as Tillamook cheese biscuits and 

fruit streusel muffins. 

If you’re in town for Cannon Beach’s Sandcastle Day in the low tides of June, you’ll notice 

that the beach has been converted into a large parking lot for sandcastle gawkers. A 

spectacle itself, this sand festival brings in more than 500 cars to park on the beach as their 

owners stroll among the dozens of sand sculptures. 

Somewhere beyond the cars are rows of stunning creations. There are builders, artists, 

architects, plain ol’ families and passionate sand sculptors in the mix. They all come together 

for a day to compete for bragging rights. The contestants get started in the early 

morning, but many don’t finish their opus until early afternoon. The process is a treat. 

If you’ve spent enough time on your feet, Cannon Beach Spa has a remedy or two for 

that. This off-Hemlock quiet reserve is a small day-spa with foot treatments, massage and 

hydrotherapy, all finishing nicely with gourmet chocolates from the adjacent chocolate café. 

Take the rest of the afternoon to throw open the doors and windows and kick back with 

a good book or go where gravity pulls you—Bill’s Tavern for a locally crafted brew. 

The best way to describe EVOO is a dinner show, where dinner and the chefs are the 

show. Before the night is over, you will have eaten a four-course meal with wine pairings, 

laughed with chef Bob Neroni and learned more about cooking than anything you’ve read. 

Bob was classically trained at the Culinary Institute of America in New York. His wife, 

Lenore Emery, taught cooking classes in many environments. Together, they put on a delicious 

show with such dishes as chaimen-rubbed tenderloin of beef with potato lentil hash, 

house-cured pickled cucumbers, tomato jam, and desserts such as ricotta cheese cake 

with warm apricots and caramel, topped with pignoli brittle. 


CLOCWISE: An artist at Haystack 

Rock. Bruce’s, a sweet stop. A good 

soak at Cannon Beach Spa. Bob 

Neroni and Lenore Emery amuse and 

amae guests at EVOO. 


0 SPRING 2012 

photo by ulie Adams

Columbia River 

Maritime Museum 

Photo by Michael Mathers 

“This is one of the best museums in the state.” 

— Frommer’s Oregon 

Experience the Columbia River Maritime Museum 

Open Daily 9:30 to 5:00 on the waterfront in beautiful downtown Astoria, Oregon 

1792 Marine Drive, Astoria, Oregon 

503.325.2323 www.crmm.org

Hemlock St. 

Around Oregon 

hrs 


Hwy 

101 


Ecola State Park Rd. 

ECOLA HIING CRABBING 

Ocean View Ave. 

Hemlock St. 

6 

7 

5 

8 

4 

9 

Spruce St. 

If it hasn’t already, the law of averages kicks in with light rain on the coast. But that’s perfect 

for a vigorous hike at Ecola State Park, just north of town. It goes without saying—bring your 

camera wherever you go in photo-friendly Cannon Beach. There are end-of-the-world vistas 

and ancient trails to hike. Ecola comes from the Chinook word for whale. It was in 1804 that 

Capt. William Clark left Fort Clatsop to search for the beached whale that local Chinooks 

were chattering about. The Discovery Corps was growing tired of eating dog. In what is Ecola 

State Park today, Clark found a 105-foot whale stripped of its blubber and the colony of Chinooks 

who had deftly carved it. He negotiated for pieces of the bounty and then named the 

nearby stream, Ecola Creek. 

To play your own Capt. Clark, look for a small dirt trail south of the parking lot and see where 

it takes you. The trail is narrow, often slippery and takes fifteen minutes to descend. Your discovery 

will be as virginal as that of Lewis and Clark on the Oregon Trail. 

You can’t leave the coast without seafood gotten the old fashioned way. Now it’s time to pack 

the car and drive fifteen minutes south to Nehalem Bay to throw a crab pot or two. Just a short 

drive down Highway 101, you’ll come to Kelly’s Brighton Marina. You can rent everything 

you need and get the inside scoop on where the monsters are biting. The best months for 

netting big crabs end in ‘er,’ though Nehalem Bay is teeming with crabs year-round. If you’re 

not a patient fisherman, crabbing is for you—a net thrown (with no particular skill) produces 

crustaceans. Lots of them. 

Bring your liveliest catch back to the marina, and Kelly will boil and pack them for your 

return trip. A hero’s welcome awaits anyone toting Dungeness crab from the coast. You may 

even be so inspired from your cooking class at EVOO that your crab becomes part of an impressive 

Neroni-like recipe of Dungeness crab and scallop ravioli over tomato-zucchini-strip 

pasta with herb garlic pesto. 

2 

1 

Hwy 

101 

2 SPRING 3 2012 

WHERE TO STAY 

1 

2 

3 

4 

Ocean Lodge 

 

Stephanie Inn 

 

Tolovana Inn 

 

Surfsand Resort 

 

plore Cannon Beah 

WHERE TO EAT 

5 

6 

7 

8 

9 

EVOO 

 

Sweet Basil’s CafÉ 

 

Bill’s Tavern and Brewhouse 

 

Newman’s at 988 

88 

The Irish Table 

WHAT TO TASTE 

 

 

 

WHAT TO DO 

 

6 

810 

 

 

TRAVELING WITH KIDS

Around Oregon 

hrs 


ne 

Around Oregon 

 

 

1859 Dine 

 

BÜrgermeister! 

 

 

 

 

 

heap entrees less than 

verage entrees - 

pensive entrees - 

Half a paycheck entrees and up 

U atings are based on a four-star scale 

**** cellent food, creative items and top notch service. 

*** ood food, good value and nothing belo reasonable epectations. 

** o stars are given to restaurants that are adeuate but 

need improvement. ou ouldnt go out of your ay to eat 

there again unless changes in uality and menu ere made. 

* One star is reserved for places that you ould not recommend 

under almost any circumstances. 

ropose a restaurant youd like us to revie at adminmagaine.com. 


Mutiny Brewing Company 

. Main Street, oseph 

mutinybreing.com 

 

 

 

*** 

In a land where a burger means a factory-made quarter-pound patty, the hand-formed, loaded 6 Ranch Burger at Mutiny Brewing 

Company is worth coveting. Four years old in June, this airy, blonde-wood eatery sets a higher bar by sourcing its meat from just 

eight miles away and making most menu items in house. That includes the veggie burger ($10), falafel ($10) and hummus ($7.50)— 

representing the half-dozen vegetarian and vegan options to satiate your non-carnivorous dining companions. Four flavors of handcrafted 

beers on tap make the expansive views from its deck and patio sweeter. Back to the burger, which stops conversations with 

its proportions and the steak knife plunged straight through its tender focaccia bun. The eight-ounce grass-fed beef burger changes 

seasonally, but always features bacon, caramelized onions and melting cheese. It is a four-napkin affair. Order it medium-rare to 

maintain maximum juiciness in the extra-lean ground beef—with the side of roasted potato wedges—for a taste as local as it gets. 


Around Oregon 

ne 

Little Bird Bistro 

S th, ortland 

littlebirdbistro.com 

 

 

 

**** 

To enjoy Gabriel Rucker’s famous burger, you must first get past the reception. Little Bird Bistro’s 

acclaim is also its curse. With fare enticing enough to fill the restaurant night after night, 

reservations are needed weeks in advance. Dropping in is ill-advised. If first impressions still 

matter, it wasn’t a good start. At last, a table, but only if I promised to finish my meal within 

eighty minutes. I took the challenge. The burger was worth the New York greeting. Natural 

ground beef topped with locally made Tillamook white cheddar, grilled pickled onions, iceberg 

lettuce slaw and a symphony of house-made aioli, ketchup and Dijon mustard was elegantly 

presented on a grilled ciabatta roll. A steal of a dinner deal at $12, with choice of fries or butter 

lettuces. Enjoy with sides: roasted Brussels sprouts with orange chili butter, macaroni 

gratin or goat cheese creamed kale ($6-$8.) My eighty minutes expired. I wasn’t offered 

a dessert menu, though my server delivered delectable mini hamburger-shaped confections 

with my bill and a timer. Bottom line: Plan ahead and reserve time to experience Little 

Bird’s succulent burger challenge. 

Cornucopia 

ocations, ugene 

eugenecatering.com 

 

 

 

**** 

When a restaurant wins “Best Burgers in Eugene” three years running, you know it’s doing 

something right. Cornucopia definitely ranks as a top hangout for students, families, and young 

professionals looking for great food and local beers at decent prices. Among the restaurant’s 

delicious offerings are Wild Bill’s bacon BBQ burger ($11.95) and the Big Boom Swiss and 

Shroom burger ($11.50). All burgers are free of hormones and antibiotics, and made with beef 

from Eugene’s Knee Deep Cattle Company. Vegetarians will love Cornucopia’s homemade 

garden “vurgers,” handmade with tempeh and black beans. JB’s Garden Vurger ($11.50) comes 

smothered in guacamole, salsa and pepper jack cheese. All burgers come with a side of some of 

the tastiest battered french fries in town. (Insider tip: order a side of chipotle ranch dressing as 

a dipping sauce). In the mood for something different? Try the chicken taco salad ($11.50) or 

the tempeh reuben ($9.50). Pair any of these with the Frog’s Wort Pale Ale, the house brew or 

one of the other local beers. 

Elements Tapas 

. Main Street, Medford 

elementsmedford.com 

 

*** 

A great burger isn’t something you would expect from a tapas restaurant, but Elements 

Tapas Bar & Lounge in Medford delivers just that. Although complex in nature, this 

burger melds the flavors of Spain into a singularly savory and satisfying experience. The 

burger itself is a decadent mixture of lamb, Spanish chorizo, fresh thyme and smoked 

paprika. After it’s grilled, the burger is topped with Manchego cheese, caramelized onions 

and piquillo pepper aioli, and then served atop perfectly toasted slider buns, made 

by SunStone Artisan Bakery in Ashland. Elements lovingly serves its sliders with an assortment 

of house-made condiments: smoked ketchup, whole-grain mustard, seasonal 

pickles and fried root vegetable chips. Try it with one of the many local brews on tap. 


A Dining Oasis In The Heart of The City 

Celebrating 40 Years! 

The legendary 

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1220 SW FIRST AVENUE • 503 227 7342 • WWW.VERITABLEQUANDARY.COM 

Bend's only restaurant designed 

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Photo by Andy Batt

Local Habit 

Art, 

The Dalles & 

Ann Curry 

 

4 

6 

 

rtist in esiene 

 

 

rom Where I tan 

 

 

o ie 

 

 

oun O 

 

 

photo by Andrea Lorimor 

Artist in Residence

Helmuth Rilling 

Joshua Bell 

Matthew Halls 

Monica Huggett 

june 29 » 

july 15 2012 

Pink Martini 

oregonbachfestival.com 

Eugene Ashland Astoria Bend Corvallis Lincoln City Portland 

Joe Powers 

Tango Quintet

ars n resence 

Local Habit 

Mural 

Compass 

A McMenamins artist in reflection 

by Shirley Hancock 

photos by Andrea Lorimor 

LOIS, A GAP-TOOTHED FIRST GRADER, with purple pig 

tails and cat-eye glasses, monitors the daily brewing of 1,488 

pints of beer at the McMenamins Kennedy School. 

The former Kennedy School student is the creation of artist 

Myrna Yoder, who recently painted Lois’ face on the brewery 

kettle. “I don’t even like beer,” Yoder laughs, “yet I have this history 

of beer running throughout my life. Even in college, I hooked and 

unloaded hops—a ‘hop house hooker.’” 

Celebrating twenty years with the creators of Hammerhead 

and Ruby, Yoder is one of seven artists who enjoy an unusual 

and enviable job. Employed full time, and—like modern-day Michelangelos 

and Leonardos working for Lorenzo de’ Medici and 

Pope Julius II—they have a benefactor. “Mike McMenamin is our 

patron,” says Yoder. “But instead of the Catholic Church and illustrating 

the Bible, it’s Mike’s world.” 

They call it “historic surrealism,” and it sometimes gives visitors 

the sense they’re wandering a corridor in Harry Potter’s 

Hogwarts Castle, colorful characters nearly leaping out of their 

picture frames. “Our primary goal is to bring beauty and honor 

to the histories of each McMenamins property,” explains Yoder. 

As “artist wrangler,” Yoder coordinates sessions where Mc- 

Menamin and the artists pour over treasures mined by company 

historian, Tim Hills—photos, clippings, oral histories and 

blueprints. As Hills puts it, there are countless “pillars of society 

standing shoulder to shoulder with gloriously seedy charlatans”—train 

robbers, crime bosses, shanghai tunnel operators, 

Frankie (from Frankie and Johnny), film legends (Clark Gable 

and Rudolph Valentino), a black rabbit, even an occasional ghost. 

“The interconnecting lines between the properties are staggering, 

just insane,” says Mike McMenamin. He explains how, in 

the 1920s, struggling actor Clark Gable took a job herding sheep 

past the Kennedy School to the nearby slaughter house, and also 

starred in a play at the old Masonic Temple in Northeast Portland, 

a future McMenamins hotel. 

Yoder’s art hangs in all fifty-six properties, and includes giant 

wall murals, paintings, tiny pipe art and decorative railing orbs. “I 

started sneaking in some woodcuts too,” she says. “It’s the 

same process as print-making, but instead of transferring 

to paper, the wood block itself is the original piece of art.” 

ois, a rst grader from an old 

ennedy School class photo. 


Local Habit 

ars n resence 

ere orking in a 

lot of buildings that 

ere run-don, neglected, 

often ith sad 

stories. 

 

 

 

 

At the newly opened Crystal Hotel in Portland, McMenamin shows off a 

woodcut of indie girl band Sleater-Kinney during their final performance at 

the Crystal Ballroom. “Myrna is able to catch an instant in time—the energy, 

movement, exuberance and sadness of the last show. She just nails it,” says 

McMenamin. 

Hills is impressed with Yoder’s ability to bring “beauty and dignity to people 

who aren’t so glamorous.” His favorite painting of Yoder’s is a moody portrait 

of Frankie Baker, a St. Louis woman acquitted of shooting Johnny, who the 

song reminds us “done her wrong.” Moving to Portland, she spent years fighting, 

unsuccessfully, for royalties from the song and movie her life inspired. Six 

months after she won the Urban League’s first Lifetime Achievement award, 

she moved into the county poor farm and died in 1952. 

Those stories deeply move Yoder. “We’re working in a lot of buildings that 

were run-down, neglected, often with sad stories,” she says. “It’s like the artists 

are blessing each wall.” 

Yoder’s own life is full of twists, turns and chance encounters that prepared 

her for McMenamins. “I’ve never really known quite where I was going next,” 

she admits. “Art doesn’t let you plan. It takes you to an unknown path.” 

She grew up on two acres of fruit trees and gardens in Woodburn, in a family 

where, “if you had it, you made it.” Her father, a machinist, and mother, a 

home economics teacher, taught their four girls how to can and freeze food, 

sew and draw. “Even watching TV, everyone drew. I didn’t think I was special,” 

she says. 

That changed at Oregon State University when a counselor overheard her 

trying to pick which area to concentrate in elementary education. “He told 

me, ‘If you like art, pick art, because what we really need now in our teachers 

is creativity,’” she recalls. 

Yoder’s art professor, Marian Bowman, pushed her to major in art. “She’d 

walk by in class and just shake her head at me,” says Yoder. “On the last day 

she said, ‘I need to talk to you. You have a natural ability. If you don’t develop 

this now, in your forties and fifties, you’ll wonder what you could have done.’” 

Yoder switched to fine arts. “I was sick to my stomach,” she recalls. “This 

decision was a real turning point for me.” 

Another professor, impressed with Yoder’s print-making skills, persuaded 

her to enroll at Indiana University’s master of fine arts program. “It was a 

shock to my system,” she says. “They prided themselves on big, big prints and 

large, figurative, representational art.” 

Those skills would soon be needed by a creative lodging empire in Oregon. 

In the recessionary 1990s, newly graduated, and no teaching job in site, Yoder 

accepted an offer from an acquaintance managing McMenamins Raleigh 

Hills Pub: food, in return for drawing on the pub chalkboard. 

Soon she was working for money, and joining a team of artists bringing life 

to the 150,000-square-foot, dilapidated poor farm in Troutdale. “Technically, 

it was the first time I did something for them, but it didn’t intimidate me because 

I was used to working large.” 

Many of the McMenamins properties offer a fascinating timeline of Yoder’s 

work: an enormous ceramic relief of two eccentric grannies watches 

over diners in the Power Station; a resident of the old Masonic Temple whose 

WWII combat pictures appeared in LIFE and Look magazines, sits life-size 

at the Grand Lodge in Forest Grove; a grinning giant jester from the Crystal 

Ballroom dances next to golfing nursing home patients from Edgefield. Yet, 

another painting at the Edgefield Power Station theater is an example of Yoder 

going rogue. “Occasionally I’m naughty and beg forgiveness,” she winks. 

A humbly dressed couple happily floats above the wind-swept property. But 

these characters aren’t historic. “This is an emotional painting,” she smiles. “It 

was after the way I perceive Edgefield—all joy, love and music.” 

Now 50 and a successful artist, Yoder says she still reflects on her decision 

to pursue art. “I run into people who have regrets,” she notes. “That’s how it 

would have been for me. I would have walked into a gallery and wondered, 

‘Could that have been me?’” 

See more of Myrna Yoder’s work at 1859magaine.comYoder. 


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february 18 – may 27, 2012

Around Oregon 

he aes 

rm here san 

creae renae 

n h cherres n 

Bobbie Bustamante moved to The Dalles a year and a half ago. She had lived 130 miles east in Pendleton and 

975 miles south in Anaheim, California before that. “The Dalles is a place where people really get out of their 

cars and get outdoors,” says the recreational runner. While the hills surrounding The Dalles offer challenging 

running workouts, the Columbia River is a relaxing sanctuary for her, her boyfriend and their kids. 

The mighty Columbia River has long played a defining role in the history of The Dalles, including its name. 

French Canadian traders saw the basalt columns that the river had carved and named the area after its dalles, 

or flagstones. The earliest known citation of this name came in 1814 from a French Canadian explorer working 

for the fur-trading empire of John Jacob Astor. 

Today, The Dalles is a hopping town with a new wave of wine washing over old structures, orchards in its hills 

and a multimillion dollar industrial secret on its river banks. 

by KEVIN MAX 

TOP Bobbie Bustamante at a beautiful 

pinnacle known as Rowena Crest above 

the Columbia River. 

2012

m here san 

Around Oregon 

lindts ooksellers claims its the 

oldest bookstore in Oregon and 

has the bloodlines, bookshelves 

and oorboards to prove it. 

Its buildings range from early American Neoclassical to Art Deco and 

modern LEED. Some of these structures, such as a courthouse and post 

office, still serve in their original capacities. Others, though, have taken 

on renovated functions that are making the town bustle with energy. For 

more than 100 years, the Sunshine Mill had been an enormous wheat mill 

that stood 125 feet tall and was powered by energy from its own hydroelectric 

dam and motors designed by Thomas Edison. These motors, and 

much of the machinery, are still displayed at the old mill, only now it’s a 

wine and cheese bar renovated with postmodern brilliance. 

Clock Tower Ales, a pub and restaurant, also found a great home by 

revamping another stately courthouse on Union Street, built in 1881. The 

renovation brings publicans flocking to a building that was once an injustice 

at the city’s center. 

The Dalles Arts Center on Fourth Street, a former Carnegie Library, is a 

Neoclassical masterpiece with its red brick, decorative corbels and original 

fir floorboards. The other Wasco County Courthouse on Washington 

Street, still serving in its official capacity, is a majestic work of Greek Revival, 

popular among early American government buildings. 

Although much gentrification has come to The Dalles, its economy is 

firmly rooted in agriculture. The Dalles has 6,000 planted acres of cherries. 

Like many destinations along the Columbia Valley Gorge, the ancient 

Missoula Flood is likely responsible for the area’s fertility. Orchard View 

Farms is one of the beneficiaries and one of the largest cherry producers in 

the Northwest, bringing in almost 10,000 tons of cherries from 2,000 acres 

in the hills above The Dalles. 

The Columbia Gorge Discovery Center lies just down river from 

The Dalles. This beautiful building houses a historic photo archive 

of Celilo Falls and the Gorge, a huge collection of baskets made by 

American Indians of the Northwest and an ongoing raptor education 

program, to name a few treasures. 

Getting out in The Dalles isn’t hard to do. The Dalles Riverfront 

Trail will eventually cover ten miles, west to The Gorge Discovery 

Center and east to the The Dalles Dam. For road bikers and runners, 

there’s the historic Columbia River Highway winding west out 

of town and up to Rowena Crest for more beautiful vistas of the Columbia 

Gorge. The river, of course, brings out sailboats, people with 

fishing poles and boats, paddlers, windsurfers and kiteboarders. 

Finally, there’s the secret on the shores of The Dalles. The $600 million 

Google data center comprises three nondescript buildings along 

the banks of the Columbia just south of town. “I drove out there one 

day to see if I could see anything that said ‘Google’ on it,” Bustamante 

recalls, wanting to send a photo to her relatives. “Not one little 

sticker, nothing. I guess they don’t want people to know they’re here.” 

When the last boat is moored, however, The Dalles is still about 

stunning views of the Gorge and a history whose structures are being 

creatively renovated for the future. 

CLOCWISE Tasting room employee, ordan 

Daly at the Sunshine Mill’s new wine 

and cheese bar. The Dalles Art Center and 

former library. Inside lindt’s Booksellers, 

Oregon’s oldest bookstore. One of the 

county’s stately courthouses. Others have 

been renovated for other uses, such as 

Clock Tower Ales. 

he aes 

The cherry of the 

Gorge, The Dalles 

is renovating old 

structures and 

making a bid to 

become a top destination 

for visitors 

of the Columbia 

River Gorge. 

INFO 

Poulation o he alles 

100 

Poulation groth 

2 20012011 

eian househol inome 

0 

eian rie o a singleamil home 

100 

WHAT TO DO 

no 

 

un or ike 

 

isit 

 

2012

Local Habit 

5 

TOP 5 

Things Ann Curry Loves About Oregon 

by KEVIN MAX 

This year, the “Today” show celebrated sixty years on air with 

passersby gawking through the studio windows of NBC at the 

Rockefeller Center. At the same time, “Today” co-host and Oregonian, 

Ann Curry, is moving into her fifteenth year with the 

show and her second year in the iconic morning show’s top job. 

Curry, 55, grew up in Ashland and later went to journalism 

school at the University of Oregon. She worked in broadcast 

media in Medford and then Portland before moving into bigger 

markets in Los Angeles and New York, where she now lives. 

On a professional level, interviews with Iran’s Mahmoud Ahmadinejad, 

Sudan president Omar al-Bashir and poet Maya Angelou 

have shaped her career. On a personal level, getting back 

to Ashland and the Oregon Shakespeare Festival is grounding. 

Though people are increasingly aware of Oregon’s beauty way 

out yonder, she says, there is still some remedial work to do. 

“People still say `Ore-gone’ as if it went somewhere.” 

1859 put the questions to the questioner after she shot a recent 

segment for “Today.” 

1 

2 

3 

4 

5 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

18 

 

 

 

 


northwestcommunity.com

Around Oregon 

sn 

Tillamook State Forest 

 

800 

 

 

 

 

 

Vs. 

Bob Van Dyk 

The Wild Salmon Center 

In the coastal mountains of Northwest Oregon, surrounded by a 

patchwork of clear-cuts and roads, lies an oasis of temperate rainforest, 

crystal clear rivers, hundreds of miles of hiking trails, and some of the 

region’s last healthy wild runs of salmon and steelhead. The Tillamook 

and Clatsop State Forest is a 518,000-acre expanse of forests and rivers 

that belongs to all of us: the citizens of the state of Oregon. 

Tragically, few people realize that the Tillamook may soon become 

one of the state’s newest industrial tree farms. 

Cash-strapped coastal counties dependent on revenue from the forest 

have proposed opening the entire forest to clear-cut logging. At the 

same time, state legislators have introduced a bill in Salem that would 

mandate logging at 95 percent of industrial levels. But scientists agree 

that this level of logging in the slide-prone Tillamook would devastate 

fish and wildlife, increase flooding for Tillamook farmers and jeopardize 

access to clear drinking water for 400,000 Oregonians. 

The Wild Salmon Center is leading a group of conservationists, recreational 

and sport fishermen, and hunters dedicated to preventing the 

destruction of the Tillamook, and finding a better balance between logging 

and conservation. 

By law, our state forests are to provide the ‘greatest permanent value’ 

to the people of Oregon. On November 3, Gov. John Kitzhaber asked 

the Oregon Board of Forestry to find a balance between logging and 

conservation, and create permanent protected areas for fish and wildlife 

on the Tillamook. 

Will the Tillamook join the endless patchwork of clear-cuts that 

blanket western Oregon? It is too early to tell. If this issue is important 

to you, please call or write your legislator and ask them to support the 

creation of reserves for fish and wildlife in the Tillamook and Clatsop 

State Forest. 

8 2012 

Tim Josi 

Tillamook County Commissioner 

Recently, I was approached by a representative of the Wild Salmon Center 

who was interested in reaching an agreement on the management of 

the Tillamook State Forest. Instead, we’re faced with a lawsuit and further 

delay to important forest maintenance and revenues for the state. 

The Wild Salmon Center and similar organizations have a history of 

using settlements as an incremental move to lock up more of our forest 

lands from timber harvesting. The results are overstocked forests that are 

diseased and prone to catastrophic forest fires, which emit tremendous 

amounts of carbon into our atmosphere. The dead trees decompose and 

emit even greater carbon dioxide. 

On January19, Cascadia Wildlands, the Center for Biological Diversity 

and Audubon Society of Portland served notice of intent to sue the state of 

Oregon for violations to the Endangered Species Act regarding the Marbled 

Murrelet. 

This group’s reality, however, is based on miscalculation. They say that 

they “have long encouraged the state to pursue other options on state forests 

to generate revenue; capitalizing on emerging carbon markets, conservation 

acquisitions and restoration thinning in young plantations.” 

The reality is that emerging carbon markets don’t pencil out for wellmanaged 

forests; conservation easements mean locking up forests, and 

restoration thinning in young plantations is already happening. 

About two years ago, the Oregon Department of Forestry reduced its 

workforce by 30 percent due to low harvest volumes and timber prices, a 

source of its funding. Today, the department is facing an additional budgetary 

crisis. The projected harvested levels within the State Forest Management 

Plan are not meeting its revenue expectations. 

These organizations should be working on climate change issues, not 

locking up more forest land. This strategy ends in more forest fires and 

emission of additional carbon dioxide into our atmosphere. 

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Ventures 

photo by oni abana 

Gadget security, 

Dr. Mitochondria, 

River negotiations 

>> 

62 Business Profile 

 

 

64 What I’m Working On 

 

 

67 Game Changers 

 

 

 

Business Profile 

Dr. Shoukhrat Mitalipov at 

the OHSU National Primate 

Research Center in Beaverton.

Ventures 

sness re 

Electronic 

Detective 

Software from GadgetTrak 

to nab the mobile thief 

by Michael Larsson 

agera 

NICHE 

Mobile data security 

FOUNDER 

en estin 

CUSTOMERS 

More than , 

MAJOR CONTRACTS 

, Seagate echnologies 

ONE OF THE FIRST TESTS of Portland-based GadgetTrak’s mobile device 

recovery software was nearly its last. 

The company’s founder, Ken Westin, gave police a photo of a suspect, 

taken from the webcam of the stolen laptop and the address of the Vancouver, 

Washington dwelling to which his company had traced the stolen 

laptop computer. 

A police officer, skeptical of the technology, arrived at the address, a duplex, 

was greeted by someone who didn’t match the photo and left more 

skeptical of the fledgling company’s mobile security claims. 

Undeterred, Westin himself took up detective work and staked out the 

same address in Vancouver. Shortly thereafter, out of the other side of the 

duplex, walked the man in the photo. This man made chilling eye contact 

with Westin, who quickly brought up his phone 

to pretend he was lost and searching for directions. 

Westin then contacted the detective with his discovery, 

his validation. 

The detective made that arrest and more. This led to 

police breaking up a violent Russian crime ring that was 

targeting schools in Southeast Portland. 

“I would be lying if I said I didn’t get a thrill out of 

it,” Westin confesses. “We often get fragments of data 

about stolen devices and have to put pieces together.” 

While there is no one collective measure of stolen laptops, an often-cited 

statistic from the FBI estimates that one is stolen every fifty-three seconds, 

including ten of the FBI’s own in 2007 and a NASA laptop with unencrypted 

control codes for the international space station. Multiply that by 100, and 

you have another approximation of how many mobile phones with sensitive 

data are lost or stolen every minute. 

“Mobile security is a bit like the Wild West,” Westin acknowledges. “There 

is not a lot of focus on security like we have with traditional desktop operating 

systems. Data privacy and data security has become a huge issue.” 

Westin’s GadgetTrak is at the heart of the solution, recovering hundreds of 

laptops, iPhones and cameras with its electronic tracking software. As big a 

market as mobile devices security is, GadgetTrak has been a bootstrap operation 

with no major investors, just contracts with equipment manufacturers. 

Mobile security is a 

bit like the Wild West. 

“Our first customers were our first investors, and we treat them that way,” 

says Westin. Hard drive manufacturer, Seagate Technologies was the company’s 

first major client. Soon FLIR Systems, a Portland-based thermal imaging 

manufacturer, installed the tracking technology on some of its equipment. 

The laptop recovery system works by first locating the stolen computer 

using its IP address through wi-fi and then sending its location to a secure 

server. Then there’s the gotcha moment. When the laptop thief turns on 

the computer, the webcam snaps a photo of the thief and sends it back to 

the company’s server. Now you have the laptop’s location and, likely, a shot 

of its thief. 

Likewise, GadgetTrak’s technology applies to iPhones and even cameras. 

“It turns out that a lot of info is embedded in photos, including a camera’s serial 

numbers” says Westin. That was enough to build 

a security product and, eventually, to recover $9,000 

worth of camera equipment stolen from John Heller, 

a Getty Images photographer in Los Angeles. 

Westin, an English major from Lewis and Clark 

College, began taking web courses at the college after 

graduation and his life bounced off in a non-liberal 

arts direction—programming and data security, 

siding with law enforcement over hackers. 

Through his work in data security, Westin became an authority on USB 

data security—analyzing its strengths and vulnerability. About the same 

time, “well-known hackers from the Middle East” contacted Westin. “They 

wanted something specific, and it sounded as if they had someone on the 

inside of a major corporation and wanted to know how to do certain things 

with a flash drive.” 

Westin turned this information over to the FBI. While he values the challenges 

that hackers represent, Westin has always considered himself an ethical 

programmer, a proponent of online information privacy. 

These values are reflected in GadgetTrak’s own applications. “Customers’ 

data resides on our servers encrypted with the customer’s key that not even 

we know,” he says. “The beauty is we can’t access their data, even if the government 

ordered us to provide it through a court order. I am proud of the steps 

we have taken to ensure customer privacy.” 

—KEN WESTIN, GADGETTRAK 


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Ventures 

ha m rng n 

Mitochondria Man 

Dr. Mitalipov’s research is the next big thing in 

reproductive medicine, funding notwithstanding 

Q 

A 

interview by KEVIN MAX 

photos by JONI KABANA 

Shoukhrat Mitalipov is a molecular biologist at OHSU’s National Primate Research Center in Beaverton. Recently, he 

announced, through the science journal Nature, breakthrough research in which he created mitochondrial disease-free 

monkey offspring by replacing the diseased parental mitochondria with disease-free donor mitochondria. The upshot 

of Dr. Mitalipov’s research could help parents have their own biological children without the risk of inherited mitochondrial 

diseases. That’s huge. At least one in 200 born childen inherits mitochondrial mutations that can lead to disease. 

The problem now is navigating political and regulatory barriers in the U.S., while the U.K. embraces Mitalipov’s research. 

6 SPRING 2021

ha m rng n 

Ventures 

Tell me about your academic background 

in the former Soviet Union. 

I received my PhD degree from the Research 

Center for Medical Genetics in Moscow, Russia. 

My area of research expertise is within reproductive, 

embryo and stem cell biology. 

What are some common problems that reproductive 

science has cured since it began 

Currently, reproductive science is focused on understanding 

the biology of reproduction that begins 

with the development of egg and sperm, and 

ends with birth and the nursing of infants. In the 

medical field, reproductive science develops reliable 

contraceptives, novel treatments of infertility, 

and therapeutics for disorders associated with 

pregnancy and perinatal health. For example, assisted 

reproductive technologies (including in-vitro 

fertilization, or IVF) are used to achieve pregnancy 

by artificial or partially artificial means in infertile 

patients. It is reproductive technology and used primarily 

in infertility treatments. 

In layman’s terms, tell me about the goals 

of your research. 

I am particularly interested in inherited human 

diseases and ways to prevent transmission of faulty 

genes causing these diseases—from parents to their 

children. Our goal is to develop novel gene and 

stem cell therapies for treatment of currently incurable 

human diseases. 

In 2009, you broke a scientific barrier by 

transferring mitochondrial genes (DNA) from 

a monkey egg to another host egg whose 

mitochondrial DNA had been removed and, 

in the end, created healthy offspring, Mito 

and Tracker. What are the human implications 

for this type of gene transfer 

Mutations in mitochondrial genes contribute to a 

diverse range of devastating human diseases, and 

it is estimated that at least one in 200 born children 

inherit such mutations that may lead to a disease. 

Since mitochondrial genes are maternally inherited 

through the egg’s cytoplasm, our discovery suggests 

that the mitochondrial DNA from a patient’s egg 

containing any mutations could be removed, and replaced 

with normal mitochondrial genes donated by 

a healthy woman. A child born after in-vitro fertilization 

with the husband’s sperm would be free of risk 

from maternal mitochondrial DNA mutations and 

be the authentic biological child of the parents. 

MITO and TRACER 

Our goal is to develop novel 

gene and stem cell therapies 

for treatment of currently 

incurable human 

diseases. 

—Dr. Shoukhrat Mitalipov, molecular biologist, OHSU 

What are some typical mitochondriabased 

diseases 

Mitochondrial diseases result from failures of the 

mitochondria—a specialized organelle present in 

every cell of the body—to produce energy needed 

to sustain life and support growth. As a result of this 

dysfunction, less and less energy is generated. That 

leads to cell, tissue and organ injury and eventually 

to death. Diseases of the mitochondria appear 

to cause the most damage to organs requiring the 

most energy such as brain, heart, liver, skeletal muscles, 

kidney, endocrine and respiratory systems. 

Therefore, depending on which organs are first affected, 

symptoms may include loss of motor control, 

muscle weakness and pain, gastro-intestinal 

disorders and swallowing difficulties, poor growth, 

cardiac disease, liver disease, diabetes, respiratory 

complications, seizures, visual/hearing problems, 

lactic acidosis, developmental delays and susceptibility 

to infection. The mitochondrial diseases also 

primarily affect children, but adult onset is becoming 

more common. 

What therapies do you envision coming out 

of this process How is that different from 

the widely embraced in-vitro fertiliation 

Since many of these conditions are inherited from 

mothers’ mitochondrial DNA, I believe we should 

be able to correct these gene mutations in an egg, 

even before an embryo is created. Parents suspected 

of having such mutations would undergo an 

in-vitro fertilization procedure, where we recover 

their eggs and sperm. Then we replace mutated 

mitochondrial genes in eggs with donated healthy 

genes. Eggs would then be fertilized with the man’s 

sperm and embryos transplanted back into the 

woman to initiate pregnancy, just like a regular IVF 

treatment. Our technology is based on conventional 

in-vitro fertilization procedures but used not for 

treatment of infertility, rather as a gene therapy to 

prevent inherited diseases. 

The international science journal Nature 

recently reported that the U.. is investing 

more than $8 million in a clinic that will 

begin clinical trials on humans using your 

research. Why there and not here 

The U.K. pioneered IVF treatments in the 1970s 

and favorably accepts any new developments in this 

field. Various U.K. governmental, regulatory and 

funding agencies seriously reviewed our discovery 

since its publication in 2009 and concluded that 

the procedures are safe and efficient. They recommended 

some additional studies with human eggs 

that would be needed before clinical trials could begin 

and allocated funding to support these studies in 

the U.K. This shows how scientists, lawmakers and 

ethicists could come together and synchronize their 

efforts to make the U.K. the first country to apply 

our techniques to treat patients. 

Unfortunately, the U.S. is lagging in this field. One 

reason is that federal regulations restrict clinical 

research by not allowing any federal funding for 

human embryo and stem cell research. This unfortunately 

means that we will not be able to conduct 

clinical trials in order to eventually offer these medical 

treatments to our patients in the U.S. 

Are we letting other countries eat our lunch 

by not commercialiing our own embryonic 

research 

It looks like it’s going that way. However, we (OHSU) 

hold a patent on this technology. I am hoping that we 

will be able to attract private funding as well as venture 

capital to support clinical trials here and commercialize 

our own intellectual property. 


thinking is entertainment 

where the channel 

changes you 

globally aware | locally connected | constantly curious

game changers 

Ventures 

Cooperation 

Runs Through It 

Tod Heisler from the 

Deschutes River Conservancy 

has forged unlikely partnerships 

for river restoration. 

Tod Heisler embraces a new model to lead the 

Deschutes River Conservancy to historic success 

by Laurel Brauns 

photo by Dina Boswell 

HE DESCHUTES RIVER FLOWED ICY BLUE under an arching footbridge at Sawyer Park in Bend. 

On the right side of the river, ancient layers of rock glowed orange at dusk, and joggers and mountain bikers 

caught the last light of a chilly January day on the east flank of the Cascades. 

Half a mile up river, three hulking irrigation pipes are set to reopen in April to drain a good portion of this 

in-stream flow and send it out to the agricultural fields of the high desert—to farms in Terrebonne and as far 

away as Culver. This section of the Deschutes River becomes a shallow, rocky concourse. 

Tod Heisler stands on the opposite side of the bridge, watching some of the most controversial water in 

Oregon splash its way downstream, where it will hit three dams before meeting the Columbia. He is the 

executive director of the Deschutes River Conservancy (DRC), the organization whose mission is to restore 

flows and water quality to all rivers and tributaries in the Deschutes Basin. Before 2008, nearly half of DRC’s 

funding came from federal sources, a third from the state and the remainder from foundations and corporations. 

In recent years, the federal funding portion has all but disappeared. 

Heisler is quick to laugh, and just as quick to speak with gravity about what can be achieved through cooperation. 

“In the old days, this section used to dry up in certain years,” Heisler says, gesturing over the bridge. 

“Then, in the ’60s, the irrigation districts said, ‘It’s really not a good idea to dry up a river. We’ll leave thirty 

cubic feet per second.’ In fifteen years, working cooperatively with these same districts, we’ve taken flows 

from thirty to 150, a fivefold increase in a very short amount of time.” 


Ventures 

game changers 

DESCHUTES RIVER CONSERVANCY MILESTONES 

2003 

The DRC is approved as the first state-chartered groundwater 

mitigation bank. 

2004 

Tod Heisler becomes the DRC’s new executive director. 

The Deschutes Water Alliance is formed. 

The Pelton Fund is created. 

2005 

Heisler works with partners to form the Deschutes Partnership. 

2007 

Chinook and steelhead fry are reintroduced to the Deschutes River. 

The DRC receives the Department of Interior’s Cooperative Conservation 

Award for its progress using the consensus-based model. 

2008 

The national economic downturn saps federal funding from the DRC. 

The Oregon Watershed Enhancement Board (OWEB) allocates $4 

million to the Deschutes Partnership. The partners won the grant 

by presenting an integrated strategy to re-establish anadromous 

fish runs and enhance resident fish populations throughout the Deschutes 

River Basin. 

2009 

A multiyear project in Sisters launches to re-flow Whychus Creek 

through its historic channel at Camp Polk, providing spawning and 

rearing habitat for native and migrating fish. 

OWEB awards an additional $4 million to Deschutes Partnership. 

Fish passage is achieved at the Pelton Round Butte dams. 

2010 

The Deschutes Water Alliance reforms and expands to develop a regional 

water management plan for the basin. 

2011 

The largest water conservation initiative in Oregon’s history is underway 

on the Crooked River to restore up to 220 CFS of stream flow 

to the Crooked River where it runs through Smith Rock State Park. 

The first adult Chinook and steelhead find their way back up the 

Deschutes from the Pacific Ocean after first being introduced in 2007. 

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That additional water is the equivalent of six Olympic-sized swimming 

pools pouring into the Deschutes and its tributaries every hour, according 

to the DRC’s calculations. 

The working model of the DRC, a consensus- and incentive-based forum 

where all competing interests have a vote, was progressive for its time in 

the ’90s. It is now a model across the nation as a voluntary, non-regulatory 

approach to resolving natural resource issues. Stakeholders, with interests 

as polarized as ranching and environmental protection, must come to the 

table every month and make cooperative decisions. 

“Historically, environmental and natural resource-based problems were 

solved through litigation and regulation,” notes Heisler. “Everyone hires a 

lawyer, goes to court and tries to maximize their own benefit. Here, we ask 

a different question. And that is ‘What can we do together to optimize benefits 

for everyone who has an interest in the watershed?’” 

When Heisler arrived at the DRC in 2004, after twenty-two years of leading 

such organizations in Washington, D.C. as the World Wildlife Federation 

and Conservation International, he used his experience to deflect the 

organization from experimenting and move toward its own proven models 

for flow restoration. 

One thing everyone at the table could agree on was that the geography 

of Central Oregon created an extremely inefficient foundation for ditch-fed 

irrigation. More than half the water diverted from rivers and streams was 

lost in the porous bones of ancient lava flows. 

As the board’s collaborative efforts permanently restored flows through 

piping and lining projects—as well as complex agreements involving water 

leasing and transfers—Heisler set the stage for a much loftier and ambitious 

goal: restoring steelhead and salmon runs on the Deschutes. 

In order for anadromous fish to thrive within the river’s ecosystem, restoration 

efforts would need to expand to an unprecedented scale. 

The first task was bringing together like-minded conservationists, then 

creating a massive cooperative strategy and timeline. The Deschutes Land 

Trust, Upper Deschutes Watershed Council and the Crooked River Irrigation 

District came to the table under Heisler’s leadership at the DRC 

and became the Deschutes Special Investment Partnership. Together, they 

helped devise a plan that would win the group millions of dollars from the 

Oregon Watershed Enhancement Board (OWEB), a state agency funded 

by the Oregon Lottery, federal dollars, the salmon license plate revenue 

and the Pelton Fund—two grant makers that were impressed with this 

group’s strategy. That marked the first time in the Watershed Enhancement 

Board’s thirteen-year history it had funded a strategic plan rather 

than a single project. 

“This is a very different approach than, ‘Let’s write a proposal for a fish 

habitat over here and a stream-flow restoration over there,’” Heisler acknowledges. 

“Using that system, our goals for the watershed would take 

centuries to achieve. When you work as a team, you can coordinate all the 

parts, and when you do them sequentially, all in one place, you have watershed 

impact. Now you have changed the very nature, character and functionality 

of a river or creek.” 

Under this aegis of cooperation, Heisler has been successful in completing 

many critical projects while more are in the works. One opus underway 

is the largest water conservation project in Oregon’s history on the Crooked 

River. This aims to restore 220 CFS to the river above Smith Rock State 

Park, and permanently improve ecosystems and fish habitat. 

“A lot of people have asked me how I could go from having this glamorous 

job in D.C. to working closer to the ground like this, and I tell them that 

I couldn’t be happier,” Heisler reflects. “I can use my strengths as a strategist, 

and then come down here and see and feel the results of our hard work.” 


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e eneran nemaers 

by Kevin Max 

photos by Leah Nash 

rmed with little more than research about soils and a vision of 

a Burgundian Oregon, the pioneers of Oregon’s wine industry planted 

vines and the hope that they would create a life they could, one day, share 

with their kids. 

Entrepreneurs all, Oregon’s first winemakers were academics, farmers, 

hippies and engineers taking a shot and getting back to the land in an 

unproven industry in America. They knew it would be difficult and that 

effort would far exceed the reward for most of their lives. They knew it 

would take risk, nerve and patience, and the ability to balance these. 

“My father and grandfather deliberated about what to plant—not for 

the next five or ten years—but for the next fifty years,” says Veronique 

Drouhin of Domaine Drouhin in the Dundee Hills. 

The true recognition of Oregon wines came almost by accident. It was 

Eyrie Vineyards’ 1975 South Block Pinot noir, unwittingly entered into 

the 1979 Wine Olympiad in Paris by a friend of Eyrie founder, David 

Lett, that shocked French palates and wine drinkers around the world. 

More praise poured in from articles in Wine Spectator and by New York 

Times’ wine critic Robert Parker. Oregon wines competed well with their 

French counterparts. 

Perhaps the biggest success of the industry, though, came more recently—its 

ability to sell the next generation on its merits and prospects. This 

handoff between generations is an important moment in sustaining a 

wine industry that has grown to $160 million in annual revenues in fifty 

years. Here, 1859 captures that moment with the sons and daughters of 

pioneering Oregon winemakers—the next generation. 


e eneran nmaers 

Ponzi Vineyards 

FIRST GENERATION 

Dick and Nancy Ponzi 

NEXT GENERATION 

Siblings , Luisa, Michel and Maria Ponzi 

Luisa Ponzi 

The story begins in the ’60s with my parents. They were 

true hippies and wanted to get back to the land. My father 

was working in an aerospace facility in California and 

loaded us up to go to Oregon, where my grandmother 

lived. 

They were truly pioneers in the sense that this was undiscovered 

land, and Pinot noir was an undiscovered variety 

here. We began planting in 1970. 

Growing up, I was always embarrassed to tell my 

friends that I worked in a vineyard. When we first planted 

the vineyard, we put milk cartons over the plants to protect 

them from wind. A kid on the bus asked me, “What 

are you growing? Milk?” 

It wasn’t until the ’85 vintage that Oregon got national 

recognition with a New York Times article. After that, my 

father quit his day job teaching, and started making wine 

full time. My mother was in charge of selling it. 

My impression was that growing up on a vineyard was 

just a lot of work. I graduated from high school in ’85 thinking 

I needed to get as far away from this mess as I could. 

I thought I would go into medicine and pre-med studies. 

I went on to work at OHSU. It was there I discovered that 

I’m not really suited for this. So I came back and worked in 

the cellar. In 1990, I realized there’s a lot of cool science going 

on in a vineyard. This was my first a-ha moment. 

My sister got a job on the East Coast with a magazine. 

My brother was a jazz musician in LA. One by one, we all 

came back. There’s a really strong pull to the land, and the 

seasons and the harvest. You’re tied to it. 

Favorite Wine 

Ponzi Tavola Pinot noir 



Eyrie Vineyards 

FIRST GENERATION David and Diana Lett 

NEXT GENERATION Jason Lett 

Jason Lett 

My dad, David Lett, studied grape growing at UC Davis, 

and became enamored with Pinot noir and Burgundian 

reds. He traveled and studied. His research 

told him that climates from three places in the world 

would be conducive to growing Pinot noir: Portugal, 

the South Island of New Zealand and the Willamette 

Valley of Oregon. 

In ’64, he came here on a scouting mission at age 24. 

When he returned to Oregon from California that 

same year, he had a collection of cuttings and planted 

them in a nursery in Corvallis. He began looking for 

the perfect place and climate to grow Pinot. At the 

time, he was selling textbooks and would drive from 

one college to the next the long way. When he drove 

around, he would dig soil samples and test them. In 

’65, he found an abandoned prune orchard in the 

Dundee Hills, bought it and soon started transplanting 

the cuttings. 

Our neighbors, Ted and Bernie Wirfs, were experienced 

farmers. They watched us struggling and they 

would never come out and say, `This is how to do it.’ 

Instead, Ted would come out and say, `You know, if a 

person were to try this …’ 

In this business, you’re always struggling with your 

own ignorance, and that’s what keeps it interesting. 

I can think of few professions where you see something 

through to the end—from the first budding to 

the bottling and the drinking of the product. 

Favorite Wine 

The best wine is the one that brings out 

the best conversation. 



Bethel Heights 


Brothers, Ted and Terry Casteel and 

their wives , Pat Dudley and Marilyn Webb 


Cousins, Mimi and Ben Casteel 

Mimi Casteel 

Ted and Pat, along with Terry and Marylyn 

founded the vineyard. My parents 

were academics at the University of Michigan 

teaching English. They came out 

from Michigan and looked at a piece of 

land and fell in love with it. They then gave 

up their old lives and went to UC Davis to 

study viticulture. 

As a child, my whole year was in rhythm 

with this vineyard. We got to know this 

place molecule by molecule. It was our 

whole universe. I never thought of it as 

our parents’ jobs but our life. It wasn’t until 

I went to college, though, that I realized 

there was something unique about the 

way I grew up. 

I remember when I decided I wanted to 

be a botanist and a farmer. I was standing 

with my dad on the property, and he said 

this is the best piece of our property for 

growing grapes. That was his hunch based 

on what he had learned over twenty-five 

years of winemaking. Then he turned to 

me, and asked my opinion. I remember 

thinking that I had so much to learn. 

Favorite Wine 

Bethel Heights Flat Block 2009 Pinot noir 



Sokol Blosser 


Susan Sokol Blosser and Bill Blosser 


Brother and sister, Alison & Alex Sokol Blosser 

Alison Sokol Blosser 

My parents planted the first vines in '71. 

There wasn't much of an industry at that 

time. They borrowed equipment and 

started with five acres. Now we have 125 

certified organic acres, primarily of Pinot 

noir and Pinot gris. My parents retired four 

years ago and my brother, Alex, and I took 

over. 

We saw our parents make a lot of mistakes. 

We wanted to get our MBAs to not 

go through the same things and make the 

same mistakes. We wanted to make different 

mistakes. 

When I look back at growing up on a 

working vineyard, it seems so wonderful. 

But when I lived it, it meant family 

vacations were wine festivals and stuffing 

bottles. When you're starting a business, 

everyone pitches in and it's really amazing. 

One of my favorite memories is when 

it snowed and school was canceled, we 

would go sledding. The rolling hills had the 

perfect pitch for sledding. That was one of 

the free moments when you could be a kid 

and enjoy. 

Favorite Wine 

2005 Estate Cuvée Pinot noir 



Lange Winery 


Don and Wendy Lange 


Jesse Lange 

Jesse Lange 

My parents moved to Dundee from Santa 

Barbara when I was 9. They were both 

close to the established California wine 

industry. But Oregon was different. There 

was really only David Lett and a few rows 

of wine grapes. It was truly culture shock 

for me. We planted sixty acres in 1987 and 

were growing grapes. I got to drive a tractor 

and I loved it. 

Perhaps the most vivid memory is the 

culmination of the growing season at the 

harvest. We worked late nights and early 

mornings. When you’re pressing out the 

last Pinot noir and its going into barrels, 

there’s a moment of tremendous accomplishment 

and peace for you and your colleagues. 

Then you go to these wine dinners 

and people say, ‘Wow, you’re the winemaker! 

That must be a tremendous responsibility.’ 

I always point out that it takes a whole 

team of people to make wine the right way. 

Favorite Wine 

Lange 2009 Reserve Pinot noir 



Valley View 

Winery 


Frank and Ann Wisnovsky 


Brothers, Mike and Mark Wisnovsky 

Mike Wisnovsky 

In 1971, my dad was a civil engineer and took 

a job laying the underwater tubes for the Bay 

Area Rapid Transit system in San Francisco. 

This was right when the Napa Valley wine region 

was just starting. After the BART lines 

were installed, he took a leave of absence, put 

four kids in a trailer and started looking for a 

plot to grow wine grapes. 

We ended up in Ashland. Many years ago, 

there was pretty substantial grape-growing in 

the area under Peter Britt (a Swiss-born photographer 

and horticulturalist). The grapegrowing 

lasted until 1908, then fizzled out 

with Prohibition on the rise. 

Dad did a lot of research about the climate 

in the area, and it matched up pretty closely 

with Bordeaux, France. In ’72, we broke 

ground with Cabernet Sauvignon, Chardonnay, 

Merlot, Pinot noir, Gamay and Gewürztraminer. 

We had twelve acres. 

My first job was to do the least amount of 

damage. During spring break, we’d tie the 

vines all day. If you finished by Wednesday, 

you’d have the rest of the week off. During 

summers, we worked from 6 to noon and 

then had the rest of the day off. 

As much work as we put in on the winery, 

my mom still would rather have a bottle 

of scotch. 

Favorite Wine 

1997 Anna Maria Cabernet Franc 



Elk Cove 


Pat and Joe Campbell 


Adam Campbell 

Adam Campbell 

My parents started Elk Cove in 

1974. There were only about 200 

acres of grapes planted in Oregon 

then. It was a family affair 

with my two brothers and two 

sisters. Our first vintage was the 

1977. My dad made wine for the 

first twenty years, and then I took 

over. My mother had a real base in 

agriculture from growing up on 

a pear farm in Hood River. They 

knew Oregon would be a difficult 

climate. 

I loved growing up in the country 

and on a big piece of land. I 

went to local schools, and it was 

funny—even though many of 

those kids' parents were probably 

farmers, they saw me and thought 

growing grapes was really weird. 

We were our parents’ first labor 

force. When we grew up, we 

all ran away from the business. I 

came back when I was 24. At that 

time, we had about thirty acres, 

and now we farm about 230 acres. 

I love planting vineyards and discovering 

new vineyards. 

Favorite Wine 

Mt. Richmond Single Vineyard 

Pinot noir 



Domaine Drouhin 

Oregon 


Robert and Françoise Drouhin 


Veronique and Philippe Drouhin 

Veronique Drouhin 

The French history of the Drouhin vineyards goes 

back to 1880. My father, Robert, was the grandson of 

our founder, Joseph Drouhin, and one of the rare people 

in Burgundy who could speak English. In 1961, he 

came to the United States to visit, and he was amazed 

how similar Oregon was to Burgundy. 

We had made friends with the Adelsheims and the 

Letts. Then in June of ’87, David Adelsheim called my 

father and told him there was a good plot for sale, so 

we came and we bought it. Oregon was absolutely 

beautiful, and the people were very welcoming. 

This was the beginning of the wine-making adventure, 

which has not been easy all the time. The philosophy 

is the same in Oregon as it is in Burgundy, but 

the way to achieve it is slightly different. The growing 

season is longer here. 

We started to make wine in ’88 with equipment and 

vines we sent from Burgundy. My father and grandfather 

deliberated about what to plant—not for the next 

five or ten years—but for the next fifty years. 

Favorite Wine 

Domaine Drouhin Pinot noir 


Cliff Creek Cellars 

FIRST GENERATION NEXT GENERATION 

Vern and Dorothy Garvin Siblings, Roy and Ruth Garvin 


Ruth Garvin 

Dad had a vision in the ’90s, and we took it from 

there. We found out that our soil and the site were 

perfect for growing grapes. By May of ’99, we were 

planting our first acres. 

This was my dad’s third major venture. In the 

’70s, he came across cable TV. He built several 

cable networks. Well, it turns out that you use the 

same equipment for digging television cable that 

you need to build a vineyard—a posthole digger, a 

trencher and line puller. 

Mom was always the bookkeeper for all his 

ventures, and they worked together wonderfully. 

My dad managed the farm and the vineyard. This 

was his retirement. He loved going to events and 

pouring his wine—a lot of it. When you’re pouring 

for tastings, you pour only an ounce. Dad couldn’t 

be told, and he always filled them up. 

When you work in agriculture, it keeps you close 

to the earth and forces you to be patient. 

Favorite Wine 

Cliff Creek Claret 

/ by Jennifer Cossey 

HOUH O O OUS O H-US of all ine produced 

in Oregon, groers are increasingly eperimenting ith other interesting reds. 

n the illamette alley, ernard acroute, oner of illaenie state and an industry 

veteran, has been producing, among other things, amay noir, a grape that produces 

bright and avorful ines and is popular in eauolais, rance. or acroute, ho 

as born in Macon beteen urgundy and eauolais, it as in his blood, He makes 

his ine in a classic cru style, ith grapes sourced from a single region. 

talian varietals such as ebbiolo, arbera and Sangiovese are also creeping into 

vineyards and onto dinner tables. ebbiolo is the grape used in the pried ines of 

arbaresco and arolo from iedmont. ohn aul, oner and inemaker of ameron 

inery in the Dundee Hills, started planting ebbiolo after an talian guest commented 

on ho the illamette alley, ith all its haelnuts, reminded him of his on home. 

Sangiovese, the grape best knon to hianti lovers, has settled nicely into Southern 

Oregons arm climate. Michael Davies, inemaker for to ineorks, produces a 

dry ros from the spicy grape. 

empranillo is, to my palate, the second best red ine grape in the orld after inot 

noir, says Don ange, founder of ange states inery and Domaine rouvre. hat 

the future holds for these enticing young ines remains to be seen, smelled and tasted. 

n a secret urban inery in ortland in ebruary, assembled a team of eperienced 

ine drinkers to taste a series of non-inot Oregon reds. o to magaine. 

comtasting-notes to nd their tasting notes on Oregons ne reds. 


Food & Home 

Artisan bread 

+ 4 Fabulous 

bathrooms >> 

4 

 

 

2 

arm to ale 

 

 

 

Oregon eies 

 

 

 

ome Gron Che 

 

 

esign 

 

 

photo by Carol Sternkopf 

Farm to Table 

Breads from The Sparrow 

Bakery in Bend.

Food & Home 

arm ae 

The rise of an 

age old art 

hby Cathy Carroll 

10 Spring 2012 

photo by Aubrie Legault 

.. 

t’s 4 a.m. The aroma of fresh bread comes from flaming ovens. Buttery 

croissants are rolled, cut and shaped by hand at Ken’s Artisan Bakery in 

Portland. An hour later, the sweet smell of fresh baguette dough wafts 

past four bakers in jeans, t-shirts and aprons, their heads down, their 

floured hands dividing and shaping smooth, long loaves. The oven door 

clanks as the bread goes in. 

“It smells like a street corner in Paris to me,” says Ken Forkish, the bakery 

owner, confident that he has succeeded in his perfectionist pursuit of 

making bread on par with the best Parisian boulangeries. 

The reinvention of the American culinary scene has such artisans at its 

core—particularly in Oregon, where bread is a staple in the movement. 

“My light bulb moment came when I went to Paris and tasted Poilânestyle 

bread,” says Forkish, who was working in sales and engineering for 

high tech companies when he first read about Poilâne—a famous French 

boulanger—in a Smithsonian magazine cover story in 1995. “It had 

piqued my interest for bread as having a wine-like complexity to it.” 

His passion took him by the hand and to the very top. In 2008, Forkish 

was a semi-finalist for the James Beard Award for outstanding pastry chef. 

One of his specialties is the batard, with its nutty flavors and open, glistening 

interior wells. Along with a boule and demi-baguette, these country 

brown breads are modeled after France’s famous pain Poilâne. 

With his baguettes, Forkish takes the craft in a different direction, 

achieving fine texture, crispy crust and delicate flavor. His walnut bread 

begs to be toasted and eaten with butter and honey, or savored in a pear 

and goat cheese sandwich. The ciabatta, with its light, soft interior (what 

bakers call, the ‘crumb’), is the perfect vehicle for sopping up that last bit 

of savory sauce on the plate of some of Portland’s best restaurants, where 

Forkish’s breads are also served. 

The breads are works of art, made in his bakery in Northwest Portland. 

All of the folding, dividing, shaping and baking is done by hand. 

Like most artisan bakers, the only machine used is a mixer, following the 

"retro-innovation" concept of Poilâne. The Frenchman re-established the 

standard for traditional handcrafted bread in the 1970s, with the only 

modern time-saving element being machine kneading. 

Forkish points to time and temperature as being artisan bread’s two 

most important ingredients. “You need enough time to get the right 

flavors and for the physical characteristics to develop,” says Forkish. His 

goal is to allow the flavor of the grain to come through, while building 

the character through dough fermentation. Depending on how that process 

is manipulated, the flavor can range from the lactic, milky end of the 

spectrum to an acidic, vinegary flavor, such as the tang you’d find in an 

American sourdough. 

LEFT Croissants from Ken's Artisan 

Bakery, rigHT (clockwise) Whitney 

Blackman and Jessica Keating from 

Sparrow Bakery. Baguettes ready for 

the oven. Bread LaVoy baking facilities. 

Ocean rolls from Sparrow.

TOP 

Jeff Shepherd of 

Lillie Belle Farms 

found a niche 

making such 

delights as this 

lime truffle. 

LEFT 

The new 

chocolate-dipped 

Oregon pears are 

new fantastic 

offerings from 

Harry & David's 

chocolatier, 

Charlie Douglass 

(top right).

Food & Home 

arm ae 

CLOCKWiSE A sandwich on a French 

baguette at Ken's Artisan Bakery. 

rolling dough at Blue Scorcher Bakery 

in Astoria. Baguettes in-waiting 

at Ken's in portland. 



For example, Forkish bakes his country blonde loaf to a dark reddish-brown 

color to achieve that caramelized, slightly bitter taste that seeps into the crumb. 

Although he remains dedicated to the artisan ideal, Forkish says the term has 

gone from rarity to commonality and is losing its meaning. “When you have a 

national chain promoting ‘artisan’ pizza, and you have ‘artisan’ bread at Safeway 

that has barely touched human hands, it takes the soul out of the word.” 

Whitney Blackman opened The Sparrow Bakery in Bend in 2006, having 

spent the previous year working at Ken’s Artisan Bakery, straight out of college 

with an English degree. She was determined to raise the bar for bread in 

the town, which was booming with new residents and restaurants. 

The baguette is her most popular bread, though closely followed by miche, 

a French country sourdough. 

“I think that the bread we produce is truly the only French bread in town,” 

she says. “I love to be able to offer it to restaurants and keep the standards as 

high as with any urban restaurant in Portland.” 

Blackman considers the ability to recognize and address seasonal changes 

in flour and the climate east of the Cascades an important part of her baking. 

Minute changes in wheat harvested in winter versus summer could have a 

magnified effect on the bread, she says. The abrupt transition between spring 

and summer temperatures and humidity in the bakery affects the retarding 

process—a second, slower fermentation of the dough. 

“We train our bakers to be flexible and sensitive, and give them a lot of 

tools for how to react when the bread is showing characteristics it was not 

showing yesterday,” she says. “It’s not something you can do with your eyes 

closed, a brainless activity.” 

The recent trend toward gluten-free diets isn’t an existential threat to the 

baker, she says, but more of a blip in the ancient link between bread and 

humanity. “Baking bread is still one of the most romantic and elemental 

things: the beautiful, classic French baguette, scored all the way down, and 

you rip it apart with your hands—that’s where it’s at,” she says. 

At the Blue Scorcher Bakery Cafe, a collective in Astoria, all of the breads 

are made with organic flours, stone ground when possible and baked with 

steam on a stone hearth. They are all hand shaped, and some are even hand 

mixed, including one that worker-owner Joe Garrison is most proud of: tartine, 

a style of whole grain sourdough. 

Garrison started making tartine after hearing about San Francisco baker 

Chad Robertson, who, in his bakery, Tartine, is reintroducing wet dough, a 

process which must be done completely by hand. 

“It is a nightmare to handle, but when you figure out the rhythm, and get it 

in a really hot oven to get the water out, it’s slower and fussier, but the result is 

the best bread you’ve ever had,” Garrison contests. 

Even before you taste a loaf of artisan bread, he says, you’ll notice one of its 

most important features—the aroma. The process behind that is fermentation. 

“This process is so often undervalued and rushed out of existence today,” 

Garrison says. 

A mixture of aromas, from buttery and warm to sweet and subtly spicy, waft 

through Blue Scorcher, emanating from traditional Finnish ryes, braided cardamom 

Swedish pulla bread, hot cross buns and seasonal specialties such as 

Italian Easter bread. 

Garrison’s inspiration was the Home Spirit Bakery, a bakery in town he 

loved when he and his wife, Iris Sullivan Daire, moved to Astoria in 1996. “It 

was a wonderful little bakery in a Victorian house and part of what made us 

love Astoria right from the first time we came to visit,” he says. 

In 2004, Garrison was working in a bike shop when he heard the bakery was 

closing. “The food co-op here has been strong for decades, and five of us said, 

‘This town needs good bread,’” he says. 

They took over—two bike mechanics, an aspiring rock star, a social worker 

and Sullivan Daire, a weaving instructor who was the lone baker among them. 

“People need good bread, and it’s more than just physical," he says. "It’s 

somewhat of a spiritual need. They need to know that there’s a baker in their 

midst, making bread that’s good for them." 

106 Spring 2012

You deserve fresh 

Sweet, juicy pears… savory blue cheese crumbles… crunchy hazelnuts… 

what do these delicious salad ingredients have in common? They’re all 

from the place you call home: the beautiful Pacific Northwest. 

Eating local foods means you’ll always enjoy the freshest flavorsplus 

you can feel good about helping support farmers 

throughout the region. 

And it’s easier to buy local than you may think. 

Just head to Freddy’s any day of the week to 

find everything from Oregon-made cheese 

to Northwest-grown fruit, all in one 

time-saving stop! 

and local 

Find Leigh Ann’s recipe for 

Northwest Blue & Baby Greens Salad 

at fredmeyer.com/recipes 

12-3-2-68426 (JEE/KMH,SSD/JKE,RAS,JTJ)

Oregon Living 

regn reces 

The Sparrow Bakery 

50 SE Scott Sreet, Bend 

thesparrowbakery.com 

Whitney Blackman, owner 

around the chocolate. put the dough edge-side down 

into a buttered, fluted brioche pan or soufflé dish. Cover 

lightly and proof for 25 minutes. Brush each brioche 

with a mixture of egg and a dash of coffee or tea. Bake 

for four minutes. Lower temperature to 350°F, and bake 

for eight more minutes. remove from oven and cool for 

10 minutes. 

Blue Scorcher 

1493 Duane Street, Astoria 

bluescorcher.com 

Joe Garrison, owner 

Ken’s Artisan Bakery 

338 NW 21st Avenue, Portland 

kensartisan.com 

Ken Forkish, chef and owner 

Brioche Traditionnelle Au Chocolate 

 

The Sponge 

1 100 

2 

1 

1 

1 

Watercress Egg Salad Sandwiches 

Mix all except one cup of flour until the sponge comes 

together. Cover the sponge with the remaining flour. Let 

rest uncovered for 30 to 40 minutes. When the dough has 

appropriately risen, it will have a “crackled” appearance. 

The Dough 

1 

1 

 

1 

1 6 

 

Mix all ingredients together except for one cup of flour. 

Mix on low in a mixer with the hook attachment or 

knead by hand, 15 minutes, scraping the dough down periodically. 

Slowly add the remaining flour as the dough 

is mixing. To incorporate the butter, add a little at a time 

on medium speed. When you have added all the butter, 

turn the mixer up to medium-high for five to 10 minutes. 

First Rise 

When the dough is done mixing, it should be sticky, soft 

and smooth. place in a large buttered bowl, and rest covered 

for two to two-and-a-half hours until nearly doubled 

in size. 

Second Rise 

Lift up dough and set aside to de-gas. rest in the refrigerator 

for four to six hours, covered tightly with plastic. 

preheat the oven to 400°F. Dice 6 ounces of high quality 

bittersweet chocolate. Divide dough into 1 ¾-ounce 

pieces. poke an indentation into each piece of dough, add 

two tablespoons of chocolate and pull edges of dough 

Croque-Monsieur 

2 

 

 

 

The Béchamel Sauce 

 

 

 

2 

 

in a medium saucepan, heat the butter over medium-low 

heat until melted. Add the flour and stir until smooth. 

Over medium heat, cook until the mixture turns a light, 

golden sandy color, about 6 to 7 minutes. 

Meanwhile, heat the milk in a separate pan until just 

about to boil. Add the hot milk to the butter mixture 1 

cup at a time, whisking continuously until very smooth. 

Bring to a boil. Cook 10 minutes, stirring constantly, then 

remove from heat. Season with salt and nutmeg, and set 

aside until ready to use. 

Spread béchamel sauce on one slice of bread, top with 

slices of ham. place second slice of bread on top. Spread 

béchamel sauce on top. Sprinkle gruyere cheese generously 

on top. Bake at 450°F until cheese has browned. 

6 

1 

 

1 

1 

 

1 

2 

 

 

 

 

place the eggs in saucepan and cover with cold 

water. place over medium high heat and bring to 

a boil. Cover and take off heat. Let sit for 12 minutes. 

place in sink and run cold water into pan until 

eggs are cool. Eggs should be fully cooked and 

still tender. 

Tip: Eggs at least five days old may be easier to 

peel than fresher eggs. 

While eggs are cooking, mince and chop scallions, 

parsley and watercress and place in mixing bowl. 

Add mayonnaise, mustard, lemon zest and juice 

to bowl and stir together. peel eggs, and put into 

bowl with other ingredients. Use a fork to mash 

egg and mix together. Add salt and pepper to 

taste. Slather generously on bread, top with butter 

lettuce and enjoy open faced. 

 

MORE RECIPES 

1859MAGAZINE.COM 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 


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DK_1859_HorzHalfPg_Spring2012_ƒ.pdf 1 2/28/12 1:43 PM 

 

 

“One of the great wine 

events of the world, and 

unquestionably the finest 

for lovers of Pinot noir” 

-Heather John, Bon Appétit

Oregon Living 

hme grn 

by Lisa Glickman, 

Home Grown Chef 

photos by Carol Sternkopf 

Great bread is a welcome guest at breakfast, lunch or dinner. 

Used at breakfast to dip toasted corners into the yolk of an 

egg, as the handy housing for your sandwich, or as a vehicle for 

sauce mopping with dinner, bread is something most of us eat 

every day. Today, grocery stores everywhere stock freshly baked 

and delivered breads from nearby artisan bakeries. The bread 

I remember fondly when I was growing up, though, came in a 

red, white and blue plastic wrapper from Franz. My mom would 

drive to the outlet store near the Franz bakery on 11th and Flanders 

in Portland to buy packages of bread and buns that were always 

available in our garage freezer. If you were fortunate enough 

to be near the bakery when the bread was baking, the heavenly 

aroma would perfume the air for blocks. The smell made you 

long for a warm slice of freshly baked bread with melted butter 

and jam—in my opinion, still one of life’s greatest pleasures. 

Bread remains one of the oldest prepared foods. True artisans 

have a feel for everything that goes into the finished loaves. They 

know what water temperature is just right for the yeast to bloom, 

when ample kneading has made the dough its perfect consistency 

and in what environment the bread will bake best. The texture 

and flavor of your favorite baguette and that chewy ciabatta 

bread come from years of baking experience. Though, if you have 

the time and patience, why not try it yourself? Just take your time, 

use fresh, quality ingredients and make sure to check the expiration 

date on that package of yeast. Remember, getting it right can 

be just like getting to Carnegie Hall—practice, practice, practice. 

The ingredients for this cheesy bread go together in a snap. I 

use two of my favorite cheeses, Tillamook cheddar and Tumalo 

Farms Fenacho together with diced Spanish chorizo, sunflower 

and poppy seeds to make this quick and delicious savory bread 

that would be great alongside a steamy bowl of soup or hearty 

stew. The dough is mixed in one bowl and then left for a short rise 

right in the pan it is baked in. 

VIDEO 

To watch the Home Grown Chef 

prepare this meal, visit 1859magazine.com 

1 

1 

2 

1 

2 

1 

1 

 

 

Savory Chorizo Cheese Bread 

8 

 

1 

 

1 

2 

2 

1 

Heat milk, water and butter in a small saucepan until warm (100 to 110 degrees). pour into 

work bowl of standing mixer and add yeast. Stir and let rest for five minutes. The mixture 

will not foam very much, but if your yeast is fresh and the water is not too hot, it's still OK. 

Beat in eggs one at a time. 

Combine flour, sugar, baking soda and salt. Add to liquid mixture and beat on slow speed 

for two minutes. Combine cheddar cheese, Fenacho cheese, chorizo and green onions in 

a bowl. reserve one third of the mixture in another bowl. Stir remaining cheese mixture 

into batter. pour into greased 8-inch round cake pan. Sprinkle with poppy seeds and sunflower 

seeds. Cover with large bowl and let rise until doubled, 40-50 minutes. 

Bake bread in preheated 375°F degree oven for twenty minutes. remove from oven and 

sprinkle remaining cheese mixture over bread. return to oven and bake additional five to 

10 minutes until well browned. Serve warm. 

FOR MORE HOME GROWN RECIPES AND OUR HOME 

GROWN BLOG, VISIT 1859MAGAZINE.COM/FOOD-DRINK 


503 . 224 . 0543 800 . 224 . 1180 

2025 nw northrup portland, oregon 

northrupstation.com

Oregon Living 

esgn 

A Fresh Take on 

Bathrooms 

4 


esgn 

Oregon Living 

Inspiration 

from a portfolio 

of creatively 

designed 

bathrooms 

by Addie Hahn 

Ever wish you could look inside 

everyone’s bathroom for inspiring 

ideas for your own remodel? 

We do, and we did. In this piece, 

we look into four distinct styles of 

bathrooms, from a simple powder 

room to a complete bathroom 

overhaul, all cleverly designed 

in their own way. Peek 

into the creative ideas behind 

a Craftsman in southeast Portland, 

a custom beach house in 

Neskowin, a lodge-style home 

in Bend and a contemporary 

abode in Lebanon, Oregon. 

photo by Christian Heeb 


Oregon Living 

esgn 

ECLECTIC BATH, REVISITED 

THE HOUSE A uniquely designed home in northwest Bend that uses multiple construction types 

and features a second floor bridge that connects the main house to the garage with an upstairs living 

space; originally built in 2002, and bought by its current owners in 2011. 

THE HOMEOWNER Steve Porino, 48, broadcaster; and Amanda Atwill, 32, finacial adviser. 

photos by Christian Heeb 

THE CHALLENGE To overhaul an unsightly, 78-square-foot, L-shaped, hodgepodge of a bathroom 

over the garage whose original décor, recalls Porino, included “a fiberglass shower, orange linoleum 

floor, sponge-blotted walls of blue and gold, and a lonely gray commode out in open space.” 

The homeowners wanted to do as much of the work themselves as possible, and the updated room 

needed to accommodate both Porino’s affinity for contemporary interiors and Atwill’s love of the 

cozy, French country aesthetic. 

THE FIX Designing an enlarged, 130-square-foot rectangular space that feels simultaneously 

warm and modern, to please both homeowners. The room blends elegant, low-maintenance materials, 

such as porcelain tiles made to resemble marble, with practical considerations. such as a double 

vanity, a two-person soaking tub, and a walk-in shower. A new window brings in much needed light, 

and radiant floor heating links to the house’s existing system. Porino and Atwill kept costs low by 

doing much of the labor themselves, including some of the drywall hanging, tile setting and most of 

the demolition. 

DESIGNER TIP | Kirsti Wolfe, Kirsti Wolfe Designs 

THINK BUDGET BEAUTIFUL Increasingly, there are exciting and surprisingly affordable options 

on the market for clients who are drawn to clean lines and natural stone. Calcutta Bianchi 

Porcelain is such a product. I have not been a fan of porcelain tile until lately. But I must admit, it’s 

truly amazing what manufacturers are designing, and it keeps getting better. 

PLAN CAREFULLY When space is at a premium, think creatively about the big picture. Here, 

there was a lot that the owners wanted to fit into the existing space. After some discussion, they 

decided to open up the entire room and start from scratch. After the walls came down, planning the 

room became much easier. 

THE GOODS 

Toilet Toto, George Morlan Plumbing 

Soaking Tub Jason, Forma 

Vanity Millia (mirrors, sink and fixtures), modernbathroom.com 

Tile Calcutta Bianchi Porcelain, United Tile; Athens Gray Marble Tile, Daltile 

Linen Cabinet Beny Ambauen of Swiss Woodworking 

Barn Door Handmade by Porino 

DESIGNER | Kirsti Wolfe Designs | kirstiwolfedesigns.com 

BUILDERS | Jay Bird Construction | Jeff Loudermilk | 541.390.8725 


Oregon Living 

esgn 

A BATHROOM WITH A VIEW 

THE HOUSE A custom, contemporary oasis of a home that overlooks 

the Santiam River in Lebanon, Oregon, and was completed in 2010. 

THE HOMEOWNER Jennifer Walter, 56, a retired attorney and 

current sixth grade teacher. 

THE CHALLENGE To build a stylish, modestly sized master bathroom 

on a budget that feels like a retreat and complements a magnificent river 

view. An additional goal was to tastefully reflect the homeowner’s love of 

the color blue. 

DESIGNER TIPS | Barbara Sumner 

INCLUDE FLOATING FURNITURE FOR TINY SPACES In a smaller 

bathroom, floating cabinets allow the space below to expand without 

sacrificing counter space. 

USE SHADES OF GREY TO YOUR ADVANTAGE When working 

with shades of blue, I like to add a lot of grey to the palette. As a rule, 

color intensifies when placed on all four walls of a room. 

DON’T NEGLECT YOUR CEILINGS Run wall color up onto the ceiling. 

This softens the color and instantly opens up the room. 

THE FIX Creating a tranquil, 80-square-foot space with large windows 

that help establish the river as the focal point. Walter installed a tub that 

overlooks the water and a tile shower, which is decorated in calming 

shades of blue and gray. The room makes the most of a modest footprint 

through the use of floating cabinets. 

THE GOODS 

Soaking Tub Fiber-Fab, George Morlan Plumbing 

Tile Interstyle Supergres Nouveau Gris; 

Pebble Mosaic, Baptista Tile 

Paint Benjamin Moore 

ARCHITECT 

Nathan Good 

nathangoodarchitect.com 

BUILDER 

Kevin Rea 

reaco-nw.com 

DESIGNER 

Barbara Sumner 

sumnergray.com 

photo by Vernon T. Williams 

DIY: BATHROOM KNOBS 

Knobs are the gateway to storage, but too often, the aesthetics 

for these essential items are an afterthought. Spruce up your 

bathroom with beautiful and local hardware. 

OLAF POTTERY | STARTING AT $7/KNOB 

Ted Olaf Juve from northeast Oregon produces 

functional stoneware from his studio located 

in the Wallowa Valley. Olaf is well known for 

the resulting bronze colors and crackled glazes. 

For custom orders, email: olaf1@eoni.com. 

FEATHER & WIND | $5.50/KNOB 

Portlander Sarah Bradford creates hardware 

that stems from her love of restoring old treasures. 

For custom orders, email: featherandwind@hotmail.com. 



LEFT Olaf Pottery knobs 

RIGHT Feather Wind knobs 

SWEET MIX CREATIONS | STARTING AT $7/KNOB 

Focusing on customizable décor for children, 

mother of three Helen Brookes fills a niche with 

kid-pleasing drawer knobs. For custom orders, 

email: helen_m_brookes@hotmail.com.

Lovely English Cottage 

•First time on the market in 23 years! •3 bedrooms, 2 1/2 baths, formal living room, 

•One of Eastmoreland's nicest corners! gorgeous fireplace, family room with wet bar, 

•Detached garage 

office or possible 4th bedroom, hardwoods, 

•Large raised garden bed and patio heated sunroom, walk in linen closet 

•7700 sf lot 

•Duniway, Sellwood and Cleveland Schools 

Michelle Maida, Principal Broker 

503-703-1896 

James Hager, Licensed Asst, Broker 

503-806-4482 

2940 SE Rex, Eastmoreland, $549,000 

Make your home a place designed around your 

vision, your style, and your budget. Whether you’re 

working with $15,000 or $50,000, we’ll help you 

make the most of it. Call us today. 

Portland • Lake Oswego • Eugene • Bend • Seattle 

866.691.2719 • www.neilkelly.com 

Presenting a few of our favorite Neil Kelly partners: 

Financing provided by 

Portland 503.262.6303 

OR CCB # 1663; WA Reg # NEILKCI 18702 © Neil Kelly 2012

Oregon Living 

esgn 

A TINY, CLASSIC POWDER ROOM 

THE HOUSE A charming 1913 Craftsman in southeast Portland. 

THE HOMEOWNER David Spencer, 61, a stay-at-home parent; his partner, Jerry Petty, 51, 

a senior human resources analyst; and their 10-year-old son, Jack. 

THE CHALLENGE To improve an inefficient layout and update the interior of a cramped 

downstairs powder room with cracking plaster walls that Petty dubbed “Third World.” 

THE FIX Renovating and subtly shifting the shape of the room, which resulted in a handsome, 

understated 17-square-foot space that feels like it has always been there. The new and improved version 

brings in creamy bead board walls, a classic checkered floor made of modern vinyl composition 

tile and a series of picture rails that the homeowners can use to highlight an ever-changing lineup of 

framed artwork. A Vintage-inspired sink and toilet seal the deal. 

DESIGNER TIPS | Charlotte Cooney, Alice Design Domestic Arts 

PAY ATTENTION TO SCALE Don’t try to force too much into it. Here, we used a tiny wallmounted 

sink for washing hands. Even a small pedestal would have been too much for the space. 

MAKE IT PERSONAL The homeowners had a small antique mirror they loved, a lot of artwork 

and a hanging fixture with a beautiful shade. These things help personalize the powder room. 

MAKE IT LAST Permanent features in a bathroom should stand the test of time from both practical 

and aesthetic viewpoints. 

photos by Dina Avila 

THE GOODS 

Toilet St. Thomas Creations, Richmond, American Home Plus 

Sink Crane, Lowes 

Flooring Vinyl Composition Tile, Nagl Floor Covering 

Light Fixture Old Dominion Pendant, School House Electric 

Light Shade Hand -Painted Parakeet, Rejuvenation about ten years ago 

Paint From Pratt & Lambert, Colonial Williamsburg Collection 

CONTRACTOR | Hammer and Hand |hammerandhand.com 

DESIGN | Alice Design Domestic Arts | Charlotte Cooney and Kevin Fisher 


C 

M 

Y 

CM 

MY 

CY 

CMY 

K 

AVAILABLE AT CHOWN HARDWARE 

333 N.W. 16TH AVE. PORTLAND, OR | 800-452-7634 

12001 N.E. 12TH ST. BELLEVUE, WA | 800-574-4312 

www.chown.com 

r r d r r 

rd rd 

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Oregon Living 

esgn 

SOPHISTICATED BEACHSIDE BATHING 

photo by Vernon T. Williams 

THE HOUSE A custom-designed, contemporary residence in 

Neskowin that overlooks the beach and was completed in 2009. 

THE HOMEOWNER Jay Keck, a 55 year-old software manager who 

works from home. 

THE CHALLENGE To build an open, visually interesting space with 

natural materials. Keck’s overarching goal for the home was that no room, 

including the master bath, would make him feel like he was being boxed 

in. He wanted to carry the open feeling of the beachside landscape into the 

house itself. 

THE FIX Creating an organically inspired, 133-square-foot bathroom 

with no shower doors or enclosures. Striking, silver floor-to-ceiling marble 

was installed. An inconspicuous spout in the ceiling fills up the ofuro, 

or cedar Japanese soaking tub. The streamlined countertops are made of 

concrete. Two windows provide views of the ocean—one is behind the 

sink, and the other is a peephole visible only from the soaking tub. 

DESIGNER TIPS | Milan B. Patel, Boora Architects 

MATERIALS MATTER Material choice is critical in design and weighs 

heavily on the concept. Here, the ofuro soaking tub is a key element in the 

space. The richly variegated stone tile complements the tub beautifully and 

creates a simple monolithic backdrop. 

PARTITION WITH CARE In this bathroom, we created separate spaces 

for the toilet, sink and shower without actually dividing the room. Partial 

-height walls allow light and maintain an open feeling, yet create distinct areas. 

These walls also function as storage devices and tie back to materials used 

in other parts of the house. 

PLACE WINDOWS WISELY Thoughtful window placement addresses 

many important design issues; in this case, larger operable windows 

take advantage of natural light, ventilation, and the sounds of the ocean, while 

the smaller bump-out window highlights the view and preserves privacy. 

THE GOODS 

Toilet Kohler Stanton 

Soaking Tub RH Tubs in California 

Stone Athens Silver Creme marble from Ann Sacks 

Countertops Coulee Concrete in Lake Oswego 

CONTRACTOR | Emmerson Morgan | emmersonmorgan.com 

ARCHITECT AND DESIGN | Boora Architects | boora.com 


What is your dream? See Central Oregon in a whole new light. Inside and out, every 

Norman home and remodel is built for your lifestyle – relaxing, on the go, entertaining, 

or simply enjoying. Norman Building & Design. The best in every detail. 

Discover the art of fine home building and remodeling for yourself at 

normanbuilding.com. Or call 541-389-4245, toll free 866-389-4245.

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Outdoors 

7 weekenders 

+ 

Kara Goucher 

24 

entures 

7 

 

 

 

2 

thlete Profile 

 

 

 

 

Adventures 

Trail riding at 

Brasada Ranch.

Outdoors 

aenres 

Oregon’s fabled 

outdoor adventures 

are just out the door 

– whether it’s heartthumping 

whitewater 

on a wild and 

remote river, a mountain 

bike ride in old 

growth timber, a kayak 

trip to see a Great 

Blue Heron, surfing at 

the Oregon coast or 

fly-fishing from a historical 

ranch. In this 

issue, 1859 carves 

out some fascinating 

places for the perfect 

Oregon weekenders. 

>> 

OREGON 

WEEKENDERS 

Sick of the usual? Find yourself in a new adventure 

7with one of these weekend getaways. 

written by Lee Lewis Husk 


aenres 

Outdoors 

WATER 

LEARN TO SURF AT OTTER ROCK 

Catch a wave at Otter Rock, a tiny village eight miles north of Newport 

that has a protected cove just right for learning to surf. Take a 

lesson from local Paul Hansen, or snag a package at the Oregon Surf 

Shop in Lincoln City or Ossies 

Paul Hansen Surfing Lessons | 541.765.2294 

Oregon Surf Shop | oregonsurfshop.com 

Ossie’s Surf Shop | ossiessurfshop.com 

Looking Glass Inn | lookingglassinn.com 

Bella Beach | bellabeachrentals.com 

Beverly Beach | oregonstateparks.org 

Surf Shop across from Agate 

Beach. Packages include a lesson, 

surfboard, wet suit, boots, 

gloves and hood—and you’ll 

definitely need the neoprene 

for Oregon surfing. Stay at the 

Looking Glass Inn in Lincoln 

City or Bella Beach near Glen Eden, or camp at Beverly Beach State 

Park. When you’ve had enough surfing, try stand-up paddle boarding 

on Devils Lake or at Otter Rock, but steer clear of surfers. Hitting one 

with your board would be totally bogus. 

photo by Casey Husk 

Visit 1859magazine.com 

to book your weekend 

adventure.

Outdoors 

aenres 

BIKE 

MOUNTAIN BIKE OR HIKE 

THE MCKENZIE RIVER TRAIL 

Itching for a challenge? Ride the twenty-sixmile 

section of the McKenzie River National 

Recreation Trail from Clear Lake to McKenzie 

Bridge off Highway 126, between Sisters 

and Eugene. This eye-candy single-track trail 

through old growth Douglas fir, lava flows, waterfalls, 

a stunning blue pool and log bridges is 

a classic ride, better handled by experienced 

bikers; novice riders will want to dismount for 

portions of the trail. Hikers can jump in at Trail 

Bridge Reservoir and walk to Tamolitch Falls 

(the “blue pool,” shown here). Arrange a shuttle 

from Bend or McKenzie River to the start of the 

bike trail. Stay in Sisters at FivePine Lodge or at 

Belknap Hot Springs. 

MCKENZIE RIVER TRAIL | mckenzierivertrail.com 

FIVE PINE LODGE | fivepinelodge.com 

BELKNAP HOT SPRINGS | belknaphotsprings.com 

PADDLE 

PICK A RIVER: SNAKE, SALMON OR 

GRANDE RONDE FOR WHITEWATER RAFTING 

Eeny, meeny, miny, moe, catch a river by the oar. Which will it be: the 

Snake, Salmon or Grande Ronde River? All roll through ancient river 

beds inhabited for thousands of years by Native Americans and exotic 

wildlife, featuring flows of up to Class IV rapids—each substantially 

different. The Snake River in the Hells Canyon runs through North 

America’s deepest canyon and is the most rugged and remote of the 

three. The Salmon River merges downstream of Hells Canyon and 

WINDING WATERS RIVER EXPEDITION 

windingwatersrafting.com 

provides rushing water with 

white sandy beaches ideal for 

swimming. The Grande Ronde 

runs through old growth forests and is best floated in the spring 

when water levels are high. Winding Waters River Expeditions in Joseph 

provides all-inclusive three-, four- and five-day float trips on all 

three rivers with camping equipment and meals provided. Trips start 

in Joseph or in Lewiston, Idaho, with shuttles back to the starting 

point. Sign up for a four-day trip on the Snake and fly back to Joseph 

in a private plane. For unwinding after a heart-pumping day on the 

river, try Winding Waters’ yoga trip on the Salmon River. 


YOU NEVER KNOW... 

What kind of incredible adventures are waiting out there for you! 

For over 38 years Rogue Wilderness 

Adventures has been the leader in 

adventure travel on Oregon’s Rogue 

River. Which really means, we have a 

proven record of delivering smiles to 

people’s faces! 

Come and Join us on one of our Multi- 

Day Whitewater rafting trips or Hiking 

trips. Book your adventure now. 

1.800.336.1647 

rogue river • rafting • hiking 

WE ARE A 100% OREGON COMPANY 325 Galice Road • Merlin, OR 97532 • www.WildRogue.com

Outdoors 

aenres 

CRAZY WITH KIDS 

CUT LOOSE AT SEASIDE 

Yearning for a bit of nostalgia? A place where you and 

the kids can enjoy laid-back Americana? Try Seaside 

on Oregon’s north coast, where the salt air smells of 

caramel corn, elephant ears and corn dogs. The oneand-a-half-mile 

oceanfront promenade, circa 1920, is 

great for running, biking, pushing a stroller or rollerblading. 

Play 

SEASIDE CHAMBER | seaside.com 

SANDY COVE INN | sandycoveinn.net volleyball on 

TIDES BY THE SEA | thetidesbythesea.com the beach or 

get out of the 

rain at the Oregon Coast’s largest game arcade or carousel. 

Hike the Tillamook Head National Recreation 

Trail from Seaside into Ecola State Park near Cannon 

Beach. Sleuth for clues to the city’s Treasure Quest 

game and win a prize. Stay at Sandy Cove Inn or the 

Tides by the Sea. 

HUNT.FISH.RELAX 

STEP BACK IN TIME AT THE BIG K GUEST RANCH 

A slice of paradise, early twentieth century style, lies off 

windy Highway 138 between Sutherlin and Elkton. In 

1908, Charles Franklin Kesterson bought 400 acres along 

the Umpqua River. Since then, four successive generations 

have acquired more land, turning it into a 2,500- 

acre ranch that supports cattle ranching, logging and the 

Big K Guest Ranch—the vision of Charles’ grandson, “Big 

Al.” Guests enjoy ten miles of pristine river frontage for 

guided fishing or rafting trips, fish ponds for the youngsters, 

trail and pony 

BIG K GUEST RANCH | big-k.com 

rides, and a shooting 

range. Sleep in 

BIG K OUTFITTERS | bigkoutfitters.com 

one 

of the twenty Red Western Cedar cabins, and relax at the 

12,000-square-foot lodge with cathedral windows and 

views of the coast range. Kathie Larsen, Big Al’s daughter 

and guest ranch manager, calls the lodge “rustic elegance” 

and the food “real honest.” (Vegan, gluten-free and other 

options available.) Go wine tasting in nearby Elkton, 

home to several award-winning Umpqua Valley vintners. 


Camping is 

an Oregon Value 

. . . and so is hiking, biking, kayaking, beachcombing, 

birdwatching, relaxing, reading, roasting marshmallows, 

walking the dog and making sandcastles. 

Oregon State Parks. 

For all the things 

you value. 

Info: 800-551-6949 

Reservations: 800-452-5687 

www.oregonstateparks.org 

ere are lots more 

where these came from. 

ROSEBURG, OREGON, AND THE BEAUTIFUL REGION SURROUNDING IT, 

IS RENOWNED AS ONE OF THE WORLD’S MOST FERTILE AND DIVERSE 

GRAPE-GROWING REGIONS. MANY CALL US THE NEXT NAPA VALLEY. 

YOU CAN CALL US TO FIND OUT MORE. OR VISIT OUR WEBSITE. 

THEN JUST VISIT. 

WWW.WINE.LANDOFUMPQUA.COM 

ROSEBURG VISITORS AND CONVENTION BUREAU410 SE SPRUCE ST. ROSEBURG, OREGON 1-800-440-9584 

Cruise the Gorge 

Outrageous Jet Boat 

Locally, Family Owned Since 1994 

Portland Spirit Cruises 

800-224-3901 or 503-224-3900 

www.portlandspirit.com

Outdoors 

aenres 

TAKE IN 

THE DESERT SUN 

KICK BACK AT A DESERT OASIS 

On a desert oasis sixteen miles northeast of 

Bend is Brasada Ranch, a destination resort that 

wraps guests in high-thread-count luxury after 

a satisfying day mountain biking, hiking, horseback 

riding or golfing. The 

resort, outlined in split-rail 

fencing and an old water 

trestle, offers all the amenities 

without the attitude. Built in 2005, Brasada 

is perfect for a romantic getaway or a trip 

with the kids for pony rides, cowboy camp and 

chilling at the outdoor lazy-river pool. Sleep in 

one of the ranch’s eight suites and enjoy sweeping 

views of the Cascade Mountains, or rent a 

two- or three-bedroom modern cabin. Guests 

have access to the golf course, athletic facility, 

pools, full-service spa, fire pits, play areas for 

kids, equestrian center and restaurants featuring 

farm-to-table fare. 

KAYAK & 

BIRD WATCHING 

KAYAK OR CANOE ROSS ISLAND 

DURING GREAT BLUE HERON WEEK 

Take a morning kayak or canoe trip on the Willamette River to explore Ross Island, 

the Holgate Channel and the 160-acre Oaks Bottom Wildlife Refuge. Join 

the Twenty-Sixth Annual Ross Island Regatta on Sunday, June 10. The event culminates 

with 

AUDOBON SOCIETY OF PORTLAND | audobonportland.org a twelve-day 

ALDER CREEK KAYAK & CANOE | aldercreek.com 

celebration 

PORTLAND KAYAK CO. | portlandkayak.com 

of the Great 

HEATHMAN HOTEL | heathmanhotel.com 

Blue Heron, 

NEST IN THE NORTHEAST | 1859magazine.com/nest-in-the-northeast 

Portland’s 

official bird. 

This year, it also coincides with the release of the Audubon Society of Portland’s 

Wild in the City, Exploring the Intertwine, a field guide to parks, trails and natural 

areas. If you don’t own a kayak or canoe, rent one from Alder Creek or Portland 

Kayak Co. Stay at the Heathman Hotel or in a hip rental in Northeast Portland. 

photo by Mike Houck 


ahee re 

Local Habit 

Kara Goucher 

Long distance runner 

NAME ..................................... Kara Goucher 

HOMETOWN ........................ Portland 

AGE ........................................ 33 

SPORT .................................... Long distance runner 

GOAL THIS SEASON ........... Podium at the 2012 London Olympics 

When did you begin running? 

12 

 

What’s your inspiration for running? 

 

 

Why did you move to Portland to train? 

 

 

 

 

What was your toughest race? 

 

 

 

 

What will you be thinking about as you run the 

marathon? 

 

 

 

 

 

You’re competing in the marathon in the 2012 

Summer Olympics. How many marathons have 

you run? 

 


photo by Andrea Lorimor

pppbend.com 541.388.0002

Oregon Living 

regn scar 

oseh 

Kids in Joseph 

Last summer, these friends got together at their swimming hole on Old Ski Run Road 

in oseph. The photo was taken by Cheryl Coughlan. 

Oregon Postar 

Send us your 

Oregon Postcard 

and win an 1859 T-shirt 

Go to 1859magaine.com 

to submit your Oregon photo. 

The winning photo will also be 

displayed in the next issue of . 


egn en 

What’s your OQ? 

Every town and every neighborhood had its own baseball team at this time. 

But where in Oregon is Bolton? Once you answer that, you might be able 

to answer the OQ question: Who is the man in the suit in the back row? 

nser r a chance n 

Answer this uestion at 1859magaine.com for a chance 

to win a night at The Resort at the Mountain near Mt. Hood. 

Lesley Edwards of Bend won 

the previous OQ. She correctly 

answered that the bathing 

beauties in this photo were 

from a Jantzen swimwear 

photo shoot. She won a night 

at the tranquil Cannery Pier 

Hotel in Astoria. 

1 2012

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ma regn 

1859 Mapped 

The points of interest below are culled from 

stories and events in this edition of . 

Seattle 

Ann Curry’s Top 5 PAGE 

SHAESPEARE FESTIVAL, Ashland 

SIGHTSEEING, Columbia River Gorge 

COFFEE, Portland 

U OF O CAMPUS, Eugene 

OREGON COAST, Oceanside 

PACIFIC OCEAN 

Bandon 

Brookings 

101 

Coos Bay 

199 

1 

Florence 

Grants Pass 

101 

Lincoln City 

Newport 

126 

Roseburg 

COASTAL RANGE 

4 

5 

Astoria 

Tillamook 

5 

Seaside 

Cannon 

Beach 

20 

18 

Corvallis 

Eugene 

30 

26 

Hillsboro 

1 

Jacksonville 

Albany 

Ashland 

Medford 

5 

47 

205 

Portland 

Gresham 

Boring 

99W 

a ecnsere g 

Head out on Highway 99 through 

wine country and down to Eugene. 

Lots to see and do this spring in this 

august stretch of road. 

mc ras g 

une 21-uly 1 

Come and watch the fastest humans 

compete for the track and field U.S. 

Olympic Team at Hayward Field in 

Eugene. This Olympics looks good 

for the U.S. and Oregonians, too. 

rs annn each g 

Anytime 

Go for the art, stay for the ocean 

at the pleasantly bustling Cannon 

Beach. Time your visit for the Spring 

Unveiling of Artists (May 4-) or 

Sandcastle Day (une 8-10). 

5 

Salem 

Sweet Home 

Springfield 

126 

CASCADE RANGE 

20 

6 

22 

2 

140 

58 

Gov’t Camp 

Oakridge 

Hood 

River 

35 

20 

242 

26 

Sisters 

CRATER LAKE 

COLUMBIA RIVER 

84 

97 

97 

The 

Dalles 

197 97 

Maupin 

126 

Redmond 

Bend 

Madras 

31 

Klamath Falls 

7 

Prineville 

he aes g 

Anytime 

Grab a friend and bypass Hood River to 

encounter a renovating town with destination 

Sunshine Mill winebar and interesting 

architecture throughout. 

ran r sem 

Spring 

See the exhibits of controversial German 

artist, oseph Beuys the drawings and 

prints of Manuel Iuierdo, a Spanish artist 

who made Portland his home. 

en g 

April 28 

TEDTalks open in Bend with an inspired 

speaker list including civil rights activist 

Myrlie Evers, Mao confidante Sydney Rittenberg, 

choreographer Wren LaFeet and 

nonprofit prophet Blake Canterbury. 

140 

20 

Paisley 

84 

26 

395 

Lakeview 

395 

11 

Pendleton 

La Grande 

395 

John Day 

Burns 

Baker City 

T INS 

TA 

O W 

95 

page 1 

1 

2 

3 

4 

5 

6 

7 

S 

STEENS MOUNTA 

78 

20 

84 

26 

Joseph 

WALLOWA MTNS 

3 

Learn to surf at Otter Rock 

Mountain bikehike the 

Mcenie River Trail 

Paddle the Snake, Salmon 

or Grande Ronde rivers 

Hunt, fish and relax at the 

Big Guest Ranch 

Whoop it up with the kids 

at Seaside on the coast 

ayak to Ross Island 

for Blue Heron sightings 

ick back at Brasada Ranch 

in the high desert 

95 

HELLS CANYO 

Y N 

YO 

Ontario

Spring 2012_optimized

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