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Safety looks good on you. For you, work is more than where you clock in and out. It’s where you
hone your craft, develop pride, and boldly share your talents with the world. So whether you’re the
king of the cubicle or the queen of the construction site, we salute your individuality. A lot of life
happens here at work, and at SAIF we’re proud to be a part of it.
Learn more about SAIF
and workers’ comp at saif.com.
4 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
photography by Bradley Lanphear
At Pachamama Farm, Michael Antoci allows
his pigs (and other livestock) to roam free
and forage throughout the property. Twice
each day they’re called in to the barn for
meals consisting of scraps from some of your
favorite Oregon businesses. Maybe there’s
nothing wrong with casting your pearls before
swine after all. (Farm to Table, pg. 36)
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 5
JANUARY | FEBRUARY 2018 • volume 49
A Delicious Art
Bend’s Nickol Hayden-Cady, who
owns and operates cult-favorite
Foxtail Bakeshop, brings romance
to the cake game.
photography by Emily Green
Columbia’s Tough Mother
Finds Techie Offspring
The company Gert Boyle built
is pushing tech barriers, moving
into warmer seasons and heating
up its stock.
written by Kevin Max
Romance on the Road
You’ve survived the holidays.
Now it’s time to step back and frame
the year ahead with one of our five
top romantic getaways.
written by Sheila G. Miller
6 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Florence Events Center, host of the 2nd Star Festival. Funded by the Oregon Cultural Trust.
TOGETHER, WE FUND 1,400+ CULTURAL
NONPROFITS IN OREGON.
INCLUDING THIS BOY AND HIS DRAGON.
Oregonians have a unique opportunity to fund cultural activities in the
state and double their impact for free - with the Cultural Tax Credit. Make
sure you are claiming yours. Doing so takes three simple steps that do so
much for Oregon. Talk to your CPA, or learn more at (503) 986-0088 or
DOUBLE THE LOVE. HERE’S HOW:
2. GIVE 3. CLAIM
AMOUNT TO THE
CREDIT ON YOUR
JANUARY | FEBRUARY 2018 • volume 49
Oregon-made candles, beer and bourbon are sure to heat up the romance. Plus, curl up
with the Oregon Book Award’s top fiction book of 2017 and some tunes out of Astoria.
28 FOOD + DRINK
We’ve got the best sweet treats from around the state, as well as an insider’s look at the
best food spots on the northern Oregon Coast. Bonus: Oregon’s annual truffle festival
returns with epicurean events for everyone.
36 FARM TO TABLE
The hogs at Pachamama Farm receive top treatment—including food from Umpqua
Dairy and Franz Bakery. Talk about keeping it local.
44 HOME + DESIGN
A historic home in Portland gets a Gatsby-inspired update. Plus, advice for finding your
home’s personal style.
54 MIND+ BODY
In Eugene, Debby King and Nancy Woodke are transforming the golf landscape by
making the sport more accessible to women and children.
56 ARTIST IN RESIDENCE
In May 1941, the Bonneville Power Administration hired Woody Guthrie for a month to
write songs for a film about the hydroelectric system. He wrote thirty songs in thirty days.
Sarah Pool couldn’t stay out of the startup game—lucky for us. With her new company,
Canvas, she’s converting beer’s spent grain into barley milk.
66 WHAT’S GOING UP
The best spots for a romantic dinner are coming your way in Bend, McMinnville
68 WHAT I’M WORKING ON
The Oregon Social Learning Center has conducted a decades-long study on partner
violence and romantic relationships.
70 MY WORKSPACE
In Lake Oswego, a mother and daughter have cornered the Oregon wedding market in the
form of a popular dress store and wedding planning company.
72 GAME CHANGER
The Oregon Community Foundation’s Creative Heights grants let artists take chances.
14 Editor’s Letter
16 1859 Online
118 Map of Oregon
120 Until Next Time
98 TRAVEL SPOTLIGHT
Underneath Pendleton lies a secret city. Pendleton Underground Tours gives you an
inside look at the town’s somewhat unsavory history.
Winter is no excuse to stop exploring—and what’s more romantic than a hike to
Heceta Head Lighthouse Bed & Breakfast offers a historical stay with most modern
photo by Shauna Intelisano
(see Columbia’s Tough Mother Finds
Techie Offspring, pg. 80)
106 TRIP PLANNER
Road trip! Take to the coast to learn about the lighthouses still open to the public in an
Oregon Coast quest.
112 NORTHWEST DESTINATION
Sun Valley: Come for the winter. Stay for the summer.
HOME HOME IMPROVEMENT
CUSTOM SOLAR ENERGY HOMES
A space as magnificent as the view.
Inspired by breathtaking surroundings, Neil Kelly’s design/build remodeling team unlocked the
floor plan and entertainment potential of this Oregon Coast kitchen to deliver unobstructed views,
abundant seating and serving space, and an elegant bar for the resident mixologist. Now, the beauty
of the space is rivaled only by the view it commands. No matter what’s outside your window —
beach or mountains, desert or downtown — talk to us. We can give your home a whole new outlook.
WE TAKE PRIDE IN
BEING A CERTIFIED
Visit Our Design Centers:
Portland | Lake Oswego
Eugene | Bend | Seattle
OR CCB#1663 | WA L&I #NEILKCI 18702
Traveling along the contours
of the Oregon coast was
a surprising journey filled
with regional character. Each
lighthouse served the same
function but highlighted
something different when I
arrived—there was the fairytale
lighthouse, the cute short one,
the one high on bluffs and the
one touched by waves. I was
excited to approach every light,
never exactly sure what to
expect—each offered a different
lens to the sea.
As winter hits its cold, dark
stride, I love avoiding cabin
fever in one of my favorite
where good conversation,
warming cocktails and big bowls
of hot ramen or rich ragu help
take the chill off. Rain or shine,
we food lovers have it so good
here in Oregon, and exciting new
places to eat and drink just won’t
stop opening. Luckily, it’s my job
to keep up with them!
It was such an honor to
photograph Gert Boyle, as
I’ve been a fan of Columbia
since I was a kid. Gert truly
embodies the heart and soul
of Columbia. It’s captivating to
listen to her talk about her story
and philosophies on life and
business, and she has a great
sense of humor, too. My favorite
quote of the day from Gert is
when she revealed this insider
tip about her success: “Early to
bed, early to rise, work like hell
Farm to Table
Pachamama Farm was like a window into the past. Michael has
created something truly special, with old-world style practices and
a philosophy of “as little intrusion into the animal’s life as possible.”
It’s refreshing to see livestock animals raised in such a natural and
healthy environment. Not only do they live happy lives, but they have
also played a major role in keeping the land itself healthy.
10 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
OUR IDEAS STAND
ON THEIR OWN
Building a robot that can stand and walk on two
legs is hard. So hard that few have even tried. But
faculty and students in Oregon State’s top-5-inthe-nation
robotics program have figured it out —
creating robots that are much more capable. Now,
OSU spinoff company, Agility Robotics, is working
on robots that can do everything from package
delivery to search-and-rescue missions.
At Oregon State, we push ourselves to the
very edge of what’s known — and keep going
Oregon State University has transformed the
state, nation and world over the last 150 years.
Visit the Oregon Historical Society Museum’s
exhibit, Oregon State University: A Legacy of
Transformation, Feb. 9 to Sept. 9 in Portland.
MARKETING + DIGITAL MANAGER
DIRECTOR OF SALES
HOME GROWN CHEF
Sheila G. Miller
Kim Bowker, Susannah Bradley, Melissa Dalton, Sophia McDonald,
Brittany Norton, Sydney Padget, Ben Salmon, Sam Smargiassi,
Jen Stevenson, Mackenzie Wilson
Emily Green, Kjersten Hellis, Shauna Intelisano, Bradley Lanphear,
Peter Mahar, Brittany Norton, Jenn Redd, Sam Smargiassi
70 SW Century Dr. 1801 NW Upshur St.
Suite 100-218 Suite 100
Bend, Oregon 97702 Portland, Oregon 97209
Printed in Canada
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photoCopy, reCording or any information storage and retrieval system, without the express written permission of Statehood Media. ArtiCles and photographs
appearing in 1859 Oregon’s Magazine may not be reproduCed in whole or in part without the express written Consent of the publisher. 1859 Oregon’s Magazine
and Statehood Media are not responsible for the return of unsoliCited materials. The views and opinions expressed in these artiCles are not neCessarily
those of 1859 Oregon’s Magazine, Statehood Media or its employees, staff or management.
12 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Once you become a Southern Oregon University Raider, you’re home.
Our supportive campus environment and fierce commitment to inclusion and
diversity provide limitless opportunities for you to reach your fullest potential.
We offer 36 majors, exceptional faculty with the highest degrees in their fields,
a beautiful, vibrant campus, and easy access to an array of natural wonders.
There’s something for everyone at Southern Oregon University.
Call us and arrange a campus tour today.
SOU.EDU | 855-470-3377
A 46-YEAR-OLD Gert Boyle took over the
ailing Columbia Sportswear in 1970 after her
husband died. A lot was on her plate. “When
my husband died and they put me in charge, I
didn’t really know anything,” said the 93-yearold
Tough Mother in an interview. “What
the hell, you know, you gotta do what you
gotta do.” Over the next decades, Gert and
her son, Tim Boyle, would build a sportswear
empire around extremely cold and extremely
wet conditions. The company’s signature
products were parkas with Gore-Tex and
the Bugaboo’s zip-off layers, “tested tough”
through iconic television commercials shot
on mountaintops and in car washes. For
many years, though, this is where the brand
languished, not quite keeping step with time.
Today, Columbia is on a tear. It is designing
cutting-edge products, transforming itself
into a sportswear tech incubator, diversifying
its seasonal revenue, putting footwear
at the fore, connecting with a younger
demographic and impressing Wall Street—
all with the national treasure of Gert Boyle
as chairman of the board. Turn to page 80 to
read about Columbia’s comeback.
We also look at folk singer Woody
Guthrie’s defining moment for his career and
for Oregon, which he recalls, “Thumbing it.
Hitching it. Walking and talking it. Chalking
it. Marking it. Sighting it and hearing it.” The
missing pieces from the story of the musical
icon, whose ballads are as alive and relevant
as they were during The Great Depression,
come together in a fascinating update on
There is a place where romance and
nostalgia come together in a stunning
portfolio. The Oregon Coast is home to
nine lighthouses from the nineteenth
century that are architecturally diverse
and open to the public. From Cape Blanco
north to Cape Meares, we lay out our Trip
Planner for a great rainy-weather weekend
outing along a string of beautiful and
historic lighthouses. See Trip Planner on
Hop on over to Ketchum, Idaho, for a
visit to the iconic winter playground of
Hollywood’s Golden Era. Two of Ketchum’s
most notable denizens fought on different
ideological battlefields in two World
Wars—Ernest Hemingway, who served
in the armed forces fighting fascism, and
Count Felix Schaffgotsch, an Austrian who
took up with Hitler after developing Sun
Valley. In this Northwest Destination, we
look into the old, the new and summer’s
hidden secret of the Ketchum area. Turn
to page 112.
Don’t wait for Valentine’s Day to make
your big plans this year. Check out our top
five picks for Romantic Getaways in 2018
and find one that’s perfect for you and your
partner. Across the state and into the arms
of cozy, these are some intriguing settings
from fireplaces and Finnish saunas to
glamping on the Columbia River.
Let’s not forget that January is a time
for broken resolutions. Look no further
than the pork belly BLT (page 40) from
Steamboat Inn in our Recipes. Check our
expanded local recipes at 1859magazine.
com to find more regional dishes. Happy
14 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
WE’RE #1 BECAUSE
OREGON’S TOP RANKED CHILDREN’S HOSPITAL.
Kids deserve our best — every day. So Doernbecher brings together more children’s
specialists than anywhere else in the region. That’s made us the only children’s
hospital in Oregon to earn specialty rankings among the best in the country.
More ways to connect with your favorite Oregon content
1859magazine.com | #1859oregon | @1859oregon
At Pachamama Farm, raising happy animals is key. Find out
more in our exclusive online video.
Need some baking
inspiration? Check out
our online video and
get an inside look at
the creative process at
have a photo that shows off your
Share it with us by filling out the Oregon Postcard
form on our website. If chosen, you’ll win custom
1859 gear and a chance to be published here.
photo by Caleb Wallace
Abiqua Falls, Oregon
16 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
FOOD + DRINK 28
FARM TO TABLE 36
HOME + DESIGN 44
MIND + BODY 54
ARTIST IN RESIDENCE 56
Pachamama pigs are wild and free.
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cancer care in the Willamette Valley, with highly trained physicians and
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Salem | McMinnville | Silverton | Woodburn
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how to catch your
dinner in seaside
It’s easy, and there are lots of ways to do it.
First, rent your gear at Trucke’s on Highway 101.
You can razor clam at low tide.
You can fish right off the 12th Avenue bridge.
You can even throw a crab ring in the river at 12th.
Just toss it in, go have fun, then check back later.
Still empty handed? There’s no shame in buying your fresh
catch from Bell Buoy seafood. We won’t tell if you don’t.
Tidbits + To-dos
Beth Van Hoesen
Visit the Portland Art Museum now through May
to view its Kingdom Animalia exhibit, featuring
art through animals from Dürer to Picasso. The
exhibit offers a depiction of the animal kingdom
over the past 500 years through print, drawing
Looking for something cool and different
for your Valentine? The beer bouquet is
a great idea for all of the beer lovers in
your life. Recipients receive six seasonal
brews with a snack and choice of glass
centerpiece. You can also sign up for a
Bourbon and Bacon Fest
OMSI After Dark hosts its second annual
Bourbon and Bacon Fest on January 14 for
one night only. Sip your way through some of
the best bourbon the region has to offer from
distillers large and small. There is no shortage
of bacon tasting, too, from hors d’oeuvres to
main dishes, all with bacon as the star.
20 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
A NEW YEAR...
A New Place to Call Home.
NOW IS THE PERFECT TIME to make
a move to Mountain Meadows 55+
Community—owned, operated and governed
by the residents themselves.
Maloy's offers a fabulous selection of antique and
estate jewelry and fine custom jewelry, as well as
repair and restoration services. We also buy.
history, heritage, and
110 3rd Ave SE
Albany, OR 97321
857 Mountain Meadows Drive, Ashland, Oregon 97520
(800) 337-1301, www.mtmeadows.com
Voted America’s Best by National Council on Senior’s Housing.
Portland Pet Food Company
The Portland Pet Food Company believes you should feed
your dog like you feed yourself—with quality ingredients. With
dog biscuits and meals cooked from scratch, you can be sure
your pooch is getting the best possible nutrition. Bonus—100
percent of the dog food is sourced and made in the
Farmhouse Candle Shop
The Farmhouse Candle Shop in Redmond
began with one goal in mind—to create
chemical-free candles. These soy wax candles
are infused with essential oils and made with
100 percent U.S.-grown soy wax, which is
renewable and biodegradable. A variety of
scents are available in the online shop, plus
they come in a neat little mason jar.
Salem Winter Brewfest
Featuring more than a hundred craft beers and ciders
along with an impressive food and music lineup, this
winter event brings together all the things that make the
Willamette Valley and Salem such a great place.
22 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
EUG to PHX
More Grit, More Glory
Astoria’s Holiday Friends
written by Ben Salmon
SINCE 2008, the Astoria band Holiday Friends
has specialized in exuberant pop-rock music,
stuffing songs with vibrant synths, driving
rhythms and earworm melodies. That’s still
true on the band’s new album, Night Terrors.
But this time, the songs have a harder edge,
with more noise and melancholy in the mix.
Singer/guitarist Scott Fagerland
said Astoria’s persistently overcast
skies may play a part in that tonal
shift. But there’s more to it than
just the weather.
“By the time we were finished
writing Night Terrors, we were
mostly in our late 20s, and with that
simply came more life experience,
particularly real challenges and
hurdles … in our day-to-day
lives,” he said. “As a writer for the
majority of the lyrics, I wanted to
be transparent with my struggles.”
Translation: The members of
Holiday Friends aren’t getting any
younger, and the dream they once
had of making it big has given way
to a more realistic view of success.
“We’ve learned how difficult
(breaking through) can be,”
Fagerland said, “but we’ve never
given up on the idea of reaching a
much wider audience.”
Having self-recorded Night
Terrors in its own new studio,
Holiday Friends is better equipped
to reach more people than ever
before. If it takes adding a bit of grit
and gloom to the band’s pop sheen
to do so, all the better.
“I like songs with some weight to
them,” Fagerland said. “I find that I
can listen to them more.”
Listen on Spotify
Holiday Friends, based
in Astoria, has been
making music together
24 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
BEND A CAPPELLA FESTIVAL
February 9 7:30pm
A Rock Band Of Voices!
February 10 7:30pm
14 Groups – 2 Divisions
Emcee Deke Sharon
“Father of Modern A Cappella”
TICKETS & INFO
First Time’s a Charm
Portland author’s debut novel wins state award
interview by Sheila G. Miller
JOYCE CHERRY CRESSWELL is proof that sometimes a story just
has to be told. After years of hearing family lore about her greatgrandmother’s
time as a doctor in the Civil War, she set out to
research and write a historical fiction version of the woman’s life.
The book, A Great Length of Time, earned the Oregon Book
Award’s Ken Kesey Award for Fiction in September, quite a feat
for a debut novel that she self-published.
Cresswell retired seven years ago after time working at a
nonprofit, as a stay-at-home mom, and as an attorney. When
she retired, it was time to start writing. “I always sort of dared
myself to write and I’d never gotten around to doing it,” she said.
“I decided once I’d retired, there were no more excuses.” Her love
for history, and historical fiction especially, led her to look at the
family story and “start poking around.”
Your book is fiction, but it springs
from at least a kernel of truth?
My mother’s mother was an orphan,
and in 1906 she was adopted out of an
orphanage by two women in Oakland,
California. One of those two women
had been a doctor in the Civil War. It’s
her story I’m telling. I don’t know a lot
about her actual experiences, but she
was relatively well-known—there were
several biographies written about her
but they’re very formal, there’s not
much to tell about her personal life so
it’s hard to know exactly what occurred.
So the basic character of the book is the
same. After that, it’s my imagination.
It may be your imagination, but you
clearly did a lot of research.
The research was just a blast. With the
internet, you can really find anything.
You want to know what the weather
was on June 11, 1864, and you can read
the newspaper reports on the actual
rainstorm while sitting in your kitchen.
Google is digitizing documents, and
they’re currently working through a lot
of old documents and old newspapers
and old books, so you can download
anything you need from that era. I
have the obstetrics textbook that my
great-grandmother was taught with in
medical school. I knew I had to have an
amputation scene in my book, so I have
downloaded from the internet the actual
Army surgical field guides used by both
the North and the Confederates. The
actual manuals. It’s just fabulous—you
can get anything!
Why did you decide to self-publish
I looked for a publisher for about six
months—not really hard, but pretty
rigorously—and my research was
telling me that publishers are looking
for someone who has a lot of books in
them, who will have four or five really
good books in a lifetime. I knew I didn’t
have that in me—I was already past 60
and I didn’t know if I was going to be
attractive to agents. At the same time,
my elderly mother really wanted a copy
and I really wanted to put a copy in her
hands. I found a
these really cool,
young people who
from Portland State University’s
master’s program in publishing and
created a consulting company. You buy
services on an al a carte basis. They were
really fabulous for this intermediary
role for someone who wanted a good,
professional product. If I thought I was
going to spend my career as a fiction
writer or as a nonfiction writer, I probably
would still try to go the traditional route.
But there are really good writers out
there who have turned to self-publishing.
Are you writing anything new?
I would like to do another book. I’m in the
process—I have an outline in the back of
my head. It would be historical fiction
about a family during the Depression. I
think about it and chew on it and I read
stuff about the Depression, but I’m
taking my time.
26 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Uncork the good life.
Sunny southern Oregon provides endless cultural opportunities year-round.
When you choose Rogue Valley Manor’s unparalleled retirement lifestyle,
you can enjoy the region’s wonders every day. Go Rogue in Retirement.
Rogue Valley Manor is a Pacific Retirement Services community and an equal housing opportunity.
food + drink
CLOCKWISE, FROM LEFT Hand-painted and tiled pieces are found throughout the Worthy Brewing campus. This inlay is found on wood reclaimed from what was
originally the Oregon Insane Asylum, where the movie One Flew Over The Cuckoo’s Nest was filmed. A galactic mosaic runs through the brewery. Hops are grown on site.
Visitors can observe the night sky from Worthy’s “hopservatory.”
Disneyland for Beer Drinkers
written by Jeremy Storton
“I WANT TO BUY up all that wood. One day I’m going to use
that wood. That’s Cuckoo wood,” said Roger Worthington, who
defines himself as the Bull Goose Looney at Bend’s Worthy
Brewing, as he sat across from me and my Strata IPA. He is a
disciple of poet-warrior and Oregon author Ken Kesey, who
wrote One Flew Over The Cuckoo’s Nest.
Worthy Brewing is now adorned with wood from what was
originally called the Oregon Insane Asylum, where the movie
was filmed. Worthington, a lawyer and hop developer, then
explained how a conversation with fellow lawyer and beer icon
Jim Koch, of The Boston Beer Company, led him to the brewery
biz. Worthington was expounding on new hops and new flavors
for beer drinkers when Koch asked, “Don’t you want to be there
to see their faces light up?”
Every brewery has its schtick—Northwest IPAs, German
lagers, Belgian ales, macro, nano, you name it. Defining Worthy’s
schtick is a bigger challenge. Mix equal parts state ambassador,
Cuckoo’s Nest museum, garden education center, environmental
hub, galactic observatory, center for art and science as well as
brewery and pub—now you’re getting warmer. Worthington
simply calls it, “Beertopia.”
Worthington, who “always envisioned building a mini-campus
where, in one place, you can combine art and science,” blends
creativity and execution and surrounds himself with like-minded
folks. “This around you, right here,” he continued, “speaking
from the Hop Mahal at Worthy Brewing, a little place we call
Beertopia, is a result of a lot of dreaming and a lot of doing.”
“Around here,” he waved his hand as if to display all that
Worthy stands for, “we’re firm believers in drinking up and
28 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Join 1859 Wine Club and sample winemakers from across
the state, or gift a membership to family and friends!
food + drink
recipe courtesy of Bull Run Distillery
1½ ounces Bull Run Oregon Single Malt
¼ ounce Allspice Dram
1 ounce apple cardamom shrub (see recipe
¾ ounce lemon juice
¼ ounce simple syrup
1 dropper Messina Cardamom bitters
Add all ingredients to a shaker tin with ice.
Shake and double strain onto a large ice cube
in double old-fashioned glass. Garnish with a
star anise pod.
FOR APPLE CARDAMOM SHRUB
5 pounds Akane apples (or other tart red
apple, such as Pink Lady)
5 cups granulated sugar
3 cups apple cider vinegar
3 tablespoons green cardamom pods
4 cinnamon sticks
Crush cardamom and cinnamon with a mortar
and pestle until just broken, add to vinegar and
let sit to infuse at least overnight and preferably
for three to four days. Strain and store in fridge
for up to three months.
Core and chop apples, add to a food
processor 1 to 2 cups at a time and process
until cubed. Add cubed apple pieces and sugar
to a large container and
allow to macerate
macerated fruit syrup
through a fine mesh
strainer into a new
container, pressing the
fruit to extract all juices.
Add cardamom vinegar
to apple syrup, stir well
and allow to rest for one
week for flavors to meld.
Darryl Joannides pours wine for customers at a dinner.
A Little Bit of Italy,
Here in Oregon
written by Carrie Wynkoop of Cellar 503
ASSAGIO—PORTLANDERS REMEMBER it as a cozy
neighborhood trattoria with a fantastic wine list. And no
wonder, given the commitment to great wine that owner-chef
Darryl Joannides brought to the task. His love of Italian food
was matched only by his love of Italian wine.
Fast forward a few years, and after putting Assagio in the
rearview mirror, Joannides dedicated himself to wine. He
interned at a Sonoma winery, and later, with celebrated Oregon
winemaker Andrew Rich at the birth of the Carlton Winemakers
Studio. After discovering the great diversity of Oregon wine, he
opened the Cork Bottle Shop in northeast Portland.
But the winemaking bug had bit, and Joannides combined
his two loves—Italy and Oregon. His latest venture, Viola
Wine Cellars, is about wine crafted in the Italian style using
Starting with just four varietals, Viola is now up to fifteen,
constantly experimenting to find the varietals that make great
The 1859 Wine Club will feature Viola Wine Cellars’ Bianco
D’Allegre in its January shipment.
Join the 1859 Wine Club to explore more Oregon wines
30 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Enjoy our classic Oregon wines &
breathtaking vineyard views
Please join us and learn about the
amazing story of our winery and
the Oregon wine industry as you
take in the sweeping views of the
vineyard. The setting is warm
and relaxing to enjoy our wines
and pair with seasonal dishes.
Wine Tasting | Daily Food Pairings Menu | Winery Tours | Wine Dinners
OPEN DAILY 11 AM - 6 PM
Brewing Adventurous Ales in Bend, OR since 2011
8800 Enchanted Way SE · Turner, OR 503-588-9463 · firstname.lastname@example.org
Jim Bernau, Founder/Winegrower
HOME, GARDEN & GIFT
5th & Olive • 541-342-6820
Monday-Saturday 10-6 • Sunday 10-5
DTE 1859 Magazine Jan/Feb2018
food + drink
Oregon Truffle Festival
written by Jen Stevenson
A HAUTE SPOT in the midst of the Pacific Northwest’s notoriously saturnine winter,
the Annual Oregon Truffle Festival returns this January and February, with two full
weekends of truffle foraging and feasting throughout the state. From January 25 through
28, Eugene will host the festivities, starting with the Joriad North American Truffle Dog
Championship’s war of the noses, followed by a truffle growers’ speaker series, Grand
Truffle Dinner, truffle macaroni and cheese “macdown” and fresh truffle marketplace
with cooking demonstrations and truffles for sale. On February 16, the merrymaking
moves north to the beautiful Yamhill Valley, as Willamette Valley Vineyards and chef
Ken Forkish (Ken’s Artisan Bakery, Trifecta) kick off the weekend with a wine and truffleredolent
reception for the film, James Beard: America’s First Foodie. Afterward, savor a
full schedule of truffle dinners, truffle hunts, winery luncheons, a four-course dinner at
Domaine Serene winery with renowned Portland chefs Vitaly Paley and Cathy Whims,
and the Newberg Fresh Truffle Marketplace, where guests sample regional wines and
artisan foods, as well as fresh Oregon truffles, of course. Tickets are available for sale at
oregontrufflefestival.org, and a portion of the festival proceeds will be donated to the
Food for Lane County food bank in Eugene.
CLOCKWISE FROM LEFT A truffle forager holds up a find. Truffle dog Stella sniffs
out a truffle. Chef Sunny Jin of The Allison Inn & Spa prepares for the Black &
White Dinner Series in 2016. Diners enjoy a winery luncheon at Lady Hill in St. Paul.
32 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
food + drink
Ghostly shipwrecks, iconic movie settings, some
of the state’s richest history, and crispy beerbattered
and fried Pacific Ocean albacore—
Oregon’s North Coast is a true treasure chest of
must-sees and must-eats.
It’s but a two-hour trek northwest to Astoria
from Portland, but to fuel your journey, stop
off in Hillsboro at Helvetia Tavern, a no-frills,
cash-only local landmark that specializes in beer,
burgers and bucolic surroundings. A half hour
up Highway 26, brake for a bit of boutique wine
sampling at Wines of Oregon, a tasting room
run by a collective of Oregon wineries hailing
from the Rogue Valley to the Columbia River
Gorge. And if you’ve never met a cinnamon
roll you didn’t fall head over heels for, take a
slight detour to Camp 18 Restaurant in Elsie,
a log-cabin-themed pit stop that advertises its
signature sweet as “huge and delicious.”
EAT + DRINK
Line up with the Astorians for fish ‘n chips
at charming boat-bound Bowpicker, give your
regards to the sea lions that lounge beneath a
glass panel in the floor before bellying up to the
bar at Buoy Beer, and make tough choices at
Frite & Scoop (get both the frites and scoops,
obviously), before working it all off with a brisk
stroll along the Astoria Riverwalk. Taste your
way through Pilot House Distilling’s lineup,
then sober up with oyster chowder poutine and
grass-fed beef burgers at cozy Albatross.
A day of sand castle building, kite-flying and
biking along the historic Seaside prom works
up an appetite, so make your way to Bell Buoy,
a no-nonsense fish market and restaurant
about a mile from downtown. Satisfy your
every seafood whim with some of the coast’s
best clam chowder and fresh Dungeness crab
served with slaw and cheesy bread; if the
weather’s cooperating, eat at the back deck bar
overlooking the Necanicum River. Back in town,
carefully sample the selection before making
your choice at Sea Star Gelato, where many of
the homemade gelatos and sorbets are crafted
with local fruit, then settle into a seat near the
fire pit with a pint of Seaside Brewing Co.’s
Sneaker Wave IPA.
The perennially popular coastal hamlet of
Cannon Beach charms with shingled cottages,
beachy boutiques, old-fashioned candy shops,
local seafood and local spirits. After linguini
and clams and line-caught halibut at Harding
Trading Company, taste award-winning rums
and short-lived seasonal spirits at Cannon
Beach Distillery, or make tough decisions at
new MacGregor’s Whiskey Bar in Manzanita,
which features more than 150 types of scotch,
whiskey, bourbon and rum.
Time stands still in rustic Rockaway Beach,
where locals and passersby alike pile into
Offshore Grill and Coffee House for seafood
omelets and homemade biscuits and sausage
gravy before exploring Nehalem Bay State Park.
After a morning of fishing and clamming in
Nehalem Bay, crack crab at the Jetty Fishery.
Or, enjoy bubbles and freshly shucked local
bivalves at new Source Oyster and Wine Bar
In nearby Tillamook, join the happy herds
at wildly popular Tillamook Creamery for
a self-guided tour, plentiful cheese samples
and oversized scoops of Oregon marionberry
cheesecake ice cream piled high on chocolatedipped
cones. Just down the road, there’s a
little something for everyone at Blue Heron
Creamery—kids will make a beeline for the
petting zoo, while adults will veer toward the
wine bar. Gather picnic provisions from the deli
and head west, passing U-Pick oysters signs en
route to Cape Meares, which offers some of the
most dramatic coastal views in the state.
A haven for surfers, fishing enthusiasts and
beachcombers, Pacific City’s petite patch of
sand a half hour southwest of Tillamook is just
the spot for a relaxing weekend of surf and
suds—stop into friendly beachfront Pelican
Brewing Company for a taster tray and hearty
pub grub like the smoked oyster bruschetta and
Tsunami Stout bacon jam-slathered Backyard
BBQ burger. After a big breakfast at cheery The
Grateful Bread bakery and café, charter a dory,
book a surfing or SUP lesson, climb the famous
Cape Kiwanda dune, or just sit on your hotel
balcony and savor the sea views.
Settle into your river-view room at the
Cannery Pier Hotel & Spa with a bottle of
Fort George Brewery’s barrel-aged imperial
stout and one of the front desk’s copies of
The Goonies, pausing occasionally to watch a
freight ship steam by. Watch the sunset from
your Haystack Rock-facing balcony at the cozy
Stephanie Inn, then head downstairs for a
complimentary port nightcap in the oceanfront
library. If you’ve always been intrigued by the tiny
house movement, try your hand at living light for
a night at Sheltered Nook in Bay City. And come
January, book a long weekend at the luxurious
Headlands Coastal Lodge & Spa, featuring a full
spa, “adventure coaches” in lieu of a traditional
concierge, and the beautifully designed beachfacing
Meridian Restaurant and Bar.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 33
food + drink
BEST PLACES FOR
If your Valentine is more impressed by fried dough than
diamonds, the homemade doughnuts at this charming new
Ashland café and coffeehouse will ensure a smooth start to the
holiday. Puffy, pale gold, stuffed with silken custard and dusted
with sugar, they’re a must-order. On the savory side, don’t
bypass the excellent crème fraîche biscuit sandwich or softscrambled
herbed eggs. After your meal, browse the shop’s
artisan larder, and buy a bundle of flowers to go. Doughnuts
and dahlias? Talk about brownie points.
376 E MAIN ST.
Love affairs with coffee are de rigueur in Portland, but the
waterfront’s newest caffeine klatsch is taking this romance to
a whole new level by slipping a trio of ahogados, a.k.a coffee
poured over ice cream, onto the menu. Impress a hot date
with the chipotle-spiked chocolate mole ice cream heaped with
cacao nibs and pepitas, dusted with crushed dried raspberries,
and served with a sweet, crunchy waffle chip and a shot of the
1816 SW RIVER DR.
DOUGH DOUGH BAKERY
Strolling the promenade with your sweetheart on a misty winter
morning is best done post-apple cinnamon scone, so start the
day strong at this bright and bustling Seaside bakery, where
the pastry case is full of surprise twists—moist, flaky chocolate
tahini rolls, chai tea-infused pumpkin scones, and thick slabs of
currant and pecan-studded butternut squash bread.
8 N HOLLADAY
MAP CHOCOLATE CO.
Former river guide, pastry chef and law student Mackenzie
Rivers found her true calling in chocolate, and her beautiful new
line of small batch bars—infused with everything from toasted
black sesame and dried plums to cardamom and caraway
seed—can now be found in the state’s best specialty markets,
like Eugene’s 5th Street Market, and Portland’s Providore Fine
Foods, Little Nib and The Meadow. Or, treat your favorite cacao
buff to Rivers’ hands-on Bean to Bar 101 classes and weekendlong
Chocolate Camp, which includes instruction on craft
chocolate origins and sourcing, hands-on chocolate making,
and a signature In Pod We Trust T-shirt.
written by Jen Stevenson
AROUND THIS TIME of year, wintering in Australia starts to
sound tempting, especially the sun, surf and sparkling ale parts.
But if snowbirding Down Under isn’t in the cards, try the next best
thing: a leisurely brunch at the new Melbourne-born coffee roaster
and café that’s quickly captured the hearts of finicky Portland food
lovers. Although best known for its rigorously sourced and roasted
beans, Proud Mary is equally adept in the dining department, with
a vibrant seasonal menu of brunch dishes that taste as good as they
look, no small feat considering the kitchen’s eye for artistic detail.
The breakfast sashimi is an exquisite tangle of wild-caught Oregon
albacore, soft-boiled egg, heirloom carrot, fennel and fronds, the
mile-high avocado toast puts other versions to shame, and the
ricotta hotcake is an Instagram come to life—a pillow of vanillabean-flecked
cake topped with a soft dollop of lemon curd cream,
shards of meringue, cherry-syrup-macerated berries and edible
flower petals. Serious coffee drinkers would be remiss not to take
advantage of the flawless flat whites and cerebral espresso flights,
but those who eschew Portland’s favorite bean can be assured of an
excellent tea, juice and smoothie selection—whether you’re in the
mood for a Smooth Barney, or a Banana Hammock.
2012 NE ALBERTA ST.
Proud Mary’s Cauli-town, a vegan and gluten-free dish with
warm spiced cauliflower, chickpea dahl puree, sumac onions,
tahini, crispy chickpea and sesame granola.
34 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
NEW YEAR’S RESOLUTION:
charlie & katie are
farm to table
Farm to Table
Pachamama Farm takes
free-range to the next level
written by Sophia McDonald
photography by Bradley Lanphear
WHEN YOU FIRST step onto Michael Antoci’s pig farm in
Days Creek, it’s eerily quiet. Light shines through the stands of
fir trees, producing a heady scent of pine. A shaggy white dog
strolls around a cedar-shingled barn, but there are no other signs
Then a call rings out: “Sooey!” Nearly a hundred pigs come
racing out of the trees and into the barn. They thrust their heads
into troughs and scarf up the slop Antoci has mixed for them.
When it’s gone, he shakes a rattle and cries out again: “Hip hip
hip.” As fast as they appeared, the animals vanish into the trees.
This scene plays itself out twice a day. The rest of the time
the pigs are left to forage for roots and nuts or relax in “pig
palaces” built from pallets and other salvaged materials. This
easy living is very much by design. “Stress is a key indicator in
the pH and quality of the meat,” Antoci said. “The stress-free
environment from birth to harvest is one of the keys in creating a
Raising happy animals that produce the best-quality
meat was Antoci’s goal when he left the restaurant
industry in California. Ready to leave the pollution
36 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
farm to table
FROM LEFT Zeus surveys the Pachamama Farm property.
The 110-acre farm is located in Days Creek. Pachamama’s
pigs are free to roam the forested property.
and overpopulation in his home state, he started looking just
across the Oregon border for farmland. In Jackson and Josephine
counties, marijuana growers were driving up the cost of land, so he
went north to Douglas County, which doesn’t allow pot growers.
That’s where he found the 110-acre plot that would become
Antoci planned to raise pigs, sheep, goats and turkeys. Pigs
became the focus when he found an optimal source for their slop:
Umpqua Dairy and Franz Bakery products nearing their expiration
dates. Every Saturday, he takes a truck to their warehouses and
picks up thousands of pounds of ice cream, milk, bread and other
This system helps the producers shrink the amount of food
they send to local landfills. It also allows Antoci’s Berkshire,
Gloucestershire Old Spot, Red Wattle, Mangalica and other oldworld
hog breeds develop rich, marbled muscle that high-end
markets and restaurants clamor for. “These are the
original red meat pigs that were common before the
‘Other White Meat’ campaigns in the 1940s and ’50s came
in to try to save the pork industry,” he said. “Suddenly
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 37
farm to table
ABOVE Michael Antoci raises Berkshire, Gloucestershire Old Spot, Red Wattle, Mangalica
and other old-world hog breeds. Twice each day, Antoci calls the pigs in with a “Sooey!” shout.
people didn’t want lard pigs, they wanted pigs for
bacon and lean meat.” The pendulum has finally
swung back. “Now everyone wants fatty, Kobestyle
In addition to reducing food waste and saving
heritage breeds, Antoci is fiercely committed to
protecting small family farms and fighting off the
ills of industrial agriculture. He’s helped a few
locals find markets for their pigs and is working
to put together a co-op so they can get a fair price
for their meat.
He sees these actions as the best way to protect
consumers against monocropping and other
problematic practices that exist even on some
organic farms. “Our food is no longer in our
hands,” he said. “Small farms are the only way
for America to keep genetic diversity within our
hands. Without that, if something were to happen
within the common breeds, we wouldn’t have
the genetic diversity to fight off a disease. That’s
what’s so important about small organic farms—
we are protecting the food system in many ways.”
Oregonians raise about 3,000 pigs every
year, putting the state thirty-fifth in total pork
production. One of the reasons the number is so
low is that Oregon lacks a major feed crop such as
corn or soybeans.
The other challenge facing those who do raise
pigs is the shortage of processing plants. “As we
see more of these little niche market producers
get into the business, the lack of USDAinspected
facilities really makes it difficult for
them to expand,” said Gene Pirelli, a professor at
Oregon State University’s Department of Animal
and Rangeland Sciences and an Extension
Should you be lucky enough to procure some
farm-raised Oregon pork, one option for cooking
it is to slow roast it into tender, saucy Kahlua
pork from Wild Pear Restaurant and Catering
in Salem. Co-owner Jessica Ritter serves it on a
cheddar-onion bun with ginger-lime slaw and
marionberry barbecue sauce.
For something simpler, grill pork belly for a
classic BLT. This recipe from Paul Naugle at the
Steamboat Inn in Idleyld Park starts with a coffee
cumin cure on the pork and ends with fresh
tomatoes, crisp lettuce and a lemon-spiked aioli
that add layers of texture and flavor.
VIDEO: See more from Pachamama Farm
38 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
farm to table
CLOCKWISE FROM TOP Raising
happy animals is Antoci’s goal.
Antoci also raises goats, sheep and
other animals. Among other foods,
the pigs feast on leftovers from
Umpqua Dairy and Franz Bakery.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 39
farm to table
SALEM / Wild Pear Restaurant and Catering
Pork Belly BLT
IDLEYLD PARK / Steamboat Inn / Paul Naugle
2 5-pound boneless pork shoulder roasts
⅓ cup kosher salt
¼ cup black pepper
¼ cup liquid smoke
2 large pieces of fresh ginger, thinly sliced lengthwise
¼ cup minced garlic
2 quarts water
Preheat oven to 300 degrees. Butterfly each roast lengthwise
and stuff with the sliced ginger and minced garlic. Season with
half the salt and pepper.
Close each roast, fat side up, and place in a 4-inch-deep hotel
pan. Pour 2 quarts of water in the pan. Pour the liquid smoke
evenly over the pork. Season the pork with the remaining salt
Cover tightly with foil and bake for 12 hours. Let roast cool.
Remove ginger from inside of roasts. Place pork in a large bowl
and pull apart with 2 forks.
Strain cooking liquid and add back to pulled pork.
Balsamic Roasted Pork Tenderloin
CARLTON / Carlton Farms
4 Carlton Farms pork tenderloins, trimmed (approximately
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Carlton Farms Papa Jake’s seasoning* (or substitute steak
seasoning, salt and pepper)
4 sprigs fresh rosemary, stripped and chopped
4 sprigs fresh thyme, stripped and chopped
Preheat oven to 500 degrees.
Place tenderloins on a nonstick cookie sheet with a rim. Coat
tenderloins in a few tablespoons of balsamic vinegar, rubbing
vinegar into meat. Drizzle tenderloins with extra-virgin olive
oil, just enough to coat. Cut small slits into meat and disperse
chunks of cracked garlic cloves into meat. Combine Papa Jake’s
seasoning with rosemary and thyme and rub meat with blend.
Do not add extra salt.
Roast in hot oven for 20 minutes. Let meat rest, transfer to a
carving board, slice and serve.
*Papa Jake’s Seasoning is available at Carlton Farms retail store
or online at carltonfarms.com.
40 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
FOR BELLY CURE
¼ cup sugar
¼ cup salt
(or enough to cover both sides of the belly)
FOR COFFEE-CUMIN RUB
3½ ounces fresh coffee, ground fine
1½ ounces whole cumin, ground fine, toasting optional
2 ounces brown sugar
¼ ounce pepper
½ ounce salt
1 extra-large fresh farmers market tomato
4 pieces leaf lettuce
8 slices sourdough bread
FOR HERBED AIOLI
½ cup mayonnaise
Zest of 1 Meyer lemon
2 heirloom garlic cloves, minced
3 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh flat leaf parsley, finely chopped
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
Sift equal parts sugar and kosher salt together. Rub the entire belly with
the 50-50 mix, place in a roasting pan fat side up and refrigerate for 6 to
12 hours. Do not leave the belly in the dry brine for more than 24 hours.
Preheat oven to 450 degrees. Pull the pork belly from the fridge and
remove any liquid that has accumulated in the pan. Mix the coffee-cumin
rub together and press evenly across the top of the pork belly, covering
to the edge. Place the belly in the oven and cook for 1 hour. Turn the oven
temperature down to 250 degrees and cook for another 1 to 2 hours.
Pull the belly from the oven when it is tender, but not falling apart.
Transfer the belly to a cookie sheet or cutting board and place in the
fridge. Pour the fat and black pork “jelly” from the bottom of the roasting
pan into a clear bowl or wide-mouth jar. The jelly will congeal beneath the
fat and can be separated once the fat cools.
Slice the cooled belly in 1/2-inch to 1/4-inch “bacon” slices, 1 to 2 slices
per sandwich. Use the reserved fat to reheat slices of pork belly in a cast
iron pan on medium-high heat until perfectly browned on both sides.
Put bread in a toaster, or into an oven preheated to 450 degrees.
Toast lightly, until slices are barely browned and still soft. Whip the aioli
ingredients together in a small bowl using a fork or small whisk. Spread
the finished aioli across the toasted slices. Wash and de-stem the lettuce
and tomato. Slice tomato and salt both sides. Assemble the BLT, drizzling
a very small amount of pork jelly over each belly piece as a finishing touch.
farm to table
Home Grown Chef
Pork and Recreation
written by Thor Erickson
photography by Jenn Redd
WHEN I WAS 9 years old, my family of six relocated from a
small house in the big city to a big house in a small town in the
country. My father had a dream that we would become a selfsustaining
family commune—raising all our own meat and
vegetables, making our own macramé clothing, and on the cover
of the Whole Earth Catalog.
His first act was buying three steers, which he aptly named
Breakfast, Lunch and Dinner, in hopes that we would not see
them as pets but as our future meals. He would watch them as
they slowly chewed the alfalfa hay, and he would wax about the
great steaks, roasts and burgers that would soon be ours. In the
summer, we picked wild elderberries and with them made jam,
wine and vinegar. In the fall, we grew pumpkins and sold them
for Halloween jack-o-lanterns.
For my tenth birthday, my parents gave me two piglets. One
was brown, the other black. I named them Lenny and Squiggy
after my favorite characters in the show “Laverne & Shirley.” I had
no idea how to raise them. Along with the pigs, my dad gave me a
book, Raising Pigs Successfully, that told me everything I needed
to know—building an escape-proof pen (from which Lenny and
Squiggy escaped dozens of times), proper feeding (they ate a lot
of elderberries and pumpkins), and lastly, how to butcher pigs.
I was apprehensive to read this chapter. I fed, watered and had
daily talks with my two swine friends. Before I knew it, they had
both grown to about 200 pounds. It was not fair to these pigs to
force them to carry around more weight.
I read the chapter on pig slaughtering and butchery. Following
the instructions, I fed them a last meal of raw eggs (from our
chickens, of course) washed down with some of the first vintage
of elderberry wine, and did the deed. It was a few months
before I became detached (and hungry) enough to think about
consuming the meat from the pigs. When I finally bit into one of
the juicy pork chops, I could not believe how great it tasted. All
of the hard work and love I put into caring for these animals was
right there. I was sad that I had to share it with my sisters.
As I grew older and became a cook and then a chef, I took with
me the knowledge that if good food and care go into raising food,
that food will be good as well. This is especially important where
meat is concerned. I like to know how animals are raised before
I cook and eat them. Oregon is host to many wonderful heritage
pork producers. One farm I visit regularly is Piggyback Ranch.
Greg and Hilary Smith’s 54-acre biodynamic farm just outside
of Bend is home to heritage breed hogs such as Gloucestershire
Old Spot and English Large Blacks that are raised with the same
love and care that I used with Lenny and Squiggy. In addition to
pork, Piggyback also raises meat chickens and eggs. They do not,
however, have any plans to make macramé clothes.
42 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
farm to table
Apple Cider-Brined Braised Pork Chops
with Warm Apple Mustard Sauce
2 cups cold water
1 cup Crystal Diamond kosher salt
1 cup packed light brown sugar
2 sprigs fresh thyme
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
4 cups unfiltered apple cider
2 cups ice cubes
8 1-inch or thicker pork chops (thicker chops
increases cooking time)
In a large saucepan over medium-high heat, bring the
water, salt, sugar, thyme, peppercorns and cloves to
a boil. Cook for 2 to 3 minutes, stirring occasionally,
or until the sugar and salt dissolve. Remove from the
heat, add the apple cider and ice cubes, and stir well.
Put the meat in a nonreactive pan or extra-large
resealable bag and cover with the cooled brine. Cover
or tightly close the bag and refrigerate for 6 to 12
hours. If you are using a resealable bag, rotate the
pork a few times to make sure all of the meat is
brined. Before roasting, remove the pork and pat dry
with paper towels.
Grill over high heat until the pork is nicely browned,
about 4 minutes per side. Reduce the heat or move
the chops to a cooler part of the grill. Continue
cooking the chops until an instant-read thermometer
inserted in the thickest part of the chops registers
140 degrees for medium, about 10 minutes (a bit
longer for thicker chops). Let the chops rest for 5
minutes, then serve with the warm apple mustard
FOR APPLE MUSTARD SAUCE (MAKES 2 QUARTS)
2 Granny Smith apples, peeled, cored and sliced
1 shallot, finely diced
4 ounces Oregon riesling
1 tablespoon whole grain mustard
1 tablespoon butter
Sauté the apple slices and shallots in a tablespoon
of light oil over medium heat until shallots are
translucent. Add the riesling and mustard and reduce
the sauce by half. Don’t worry if the apples fall apart
a bit. Remove sauce from heat and swirl in the butter.
Adjust seasoning and serve with the pork chops.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 43
home + design
One of a Kind
A Portland interior designer helps
homeowners find their personal
style in a historic home
The Huigens' den features painted woodwork
and lotus-printed wallpaper to up the glamour.
written by Melissa Dalton
THE FAÇADE OF Betsy and Brent Huigens’
Portland Foursquare is as traditional as
it gets, with a gracious front porch and
stately oak front door. Inside, there’s a
striking den tucked beyond the living
room. In it, blue-black painted woodwork
frames walls clad in lush lotus-printed
wallpaper. Overhead, the bright coppertoned
tin ceiling shines in the sunlight,
while a snug red leather Chesterfield sofa
beckons passersby to sit. Not immediately
apparent? That the coffee table, a steamer
trunk, has been carefully selected not only
for looks, but because it’s wide enough
to hold a pizza box for family movie
nights. Such is the way the room captures
the Huigens’ approach to living in their
century-old home. The bones remain
traditional, but the décor serves up Great
Gatsby-era glamour combined
with modern function—perfect for
a busy young family.
44 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
You dream it. We design and build it.
Make every space your own.
See this fashion blogger’s closet oasis on our website
©2018 California Closet Company, Inc. All rights reserved. Each franchise independently owned and operated. 203209
BEND 937 NW Newport
PORTLAND 1235 W Burnside
TUALATIN 18862 SW Teton
home + design
Vicki Simon collected
with soft lines to juxtapose
with the Foursquare architecture.
Betsy Huigens is trained as a civil engineer and has worked
on substantial infrastructure planning projects over the course
of her career. As such, precision and up-to-date technology are
essential to her professional
life. Yet it’s the reminders of
the past that she celebrates
in her home. “This was
built in 1910, so they didn’t
have the construction
sophistication that they
have today,” she said. She
points to the den’s elaborate
crown molding which,
upon closer inspection, is
not the same width from one end of the room to the other.
Huigens appreciates such quirks. “This room is the epitome of
not square,” she said. “I just think that’s so cool.”
It was this character that Huigens and her husband sought
to preserve when they bought the house in early 2016. While
previous homeowners had made changes to the interior,
including a kitchen remodel and painting the den’s woodwork
white, the Huigens weren’t interested in making further
alterations that might prove out-of-sync. Instead, they restored
all of the old wooden windows and retooled glitchy door
hardware. When it
came time to decorate,
“It’s the treasure hunt. That’s
what makes my job really fun.”
the couple needed an
interior designer who
could help them express
their personal style and
ensure functionality for
their family, while still
respecting the house’s
traditional shell. They
found a kindred spirit in
Vicki Simon, of Vicki Simon Interior Design.
The Huigens’ Foursquare sparked Simon’s imagination on her
very first walk-through. “There was a detail that really struck my
eye,” she said, pointing to the living room’s wooden
baseboard, which cascades up almost 2 feet high and
is crowned with a cap mold. “I was enamored. It just
spoke to me as being so lovely.” Such historic details
—Vicki Simon, on choosing furnishings
for Betsy and Brent Huigens’ home
46 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
IS THE NORM
Discover the art of fine home building in and around
Central Oregon at normanbuilding.com. Proudly
designing and building homes for more than 40 years.
Call (541)-389-4245 or Toll free (866)-389-4245
home + design
FROM LEFT Simon redesigned the kitchen island and hung a custom-made brass pot rack. The powder bath's low ceiling was lifted and an antique table with a vessel sink gives the
small room more space.
inspire Simon’s method: that of pulling together a mix of furnishings,
treatments and accessories that can convey the homeowners’
individuality and still retain the prevailing architecture.
The process took ten months and generally didn’t involve
shopping from catalogs. “There was a lot of digging through
crates at antique stores and flea markets,” Huigens said. “Vicki
introduced me to the joy and appreciation of it.” Simon agrees.
“It’s the treasure hunt,” she said with a grin. “That’s what makes my
job really fun.” Finding one-of-a-kind items means finding unique
sources, whether a booth in a dusty antique mall or the studio of
a local maker. Take the antique map dealer that Simon discovered
in Portland. “It’s the kind of place you expect in New York City,”
Simon said. “His whole house is maps.” The Huigens spent hours
flipping through his wares in order to find pieces that resonated,
such as the 600-year-old map of the Pacific Ocean that’s now
framed in the living room. “[Maps] are an art form that we’ve
always enjoyed, but we also appreciate the science behind them,”
For items they couldn’t locate, Simon had them custom-made,
such as the copper top on the kitchen table, a bespoke brass pot
rack and the carpet runner on the stairs. “It was very educational
for us,” Huigens said of working with Simon. “I don’t think I’ll ever
enter a furniture shop or an antique store the same way. I used to
hate it, but now it’s a pastime.”
Furnishings from different eras and styles were joined to create
just the right mix, which is Simon’s specialty. In the living room,
she combined a 1970 Italian Hollywood Regency style coffee table
with antique English Jacobean armchairs and a 1960s-era C. Jere
brutalist sculpture. In order to prevent visual chaos, Simon used
strategic contrast. “Everything is strict geometry here,” she said
of the Foursquare’s architecture. So she counteracted it with the
repeated use of soft, sinuous lines, such as in the scroll of a table
leg or the delicate swirl of the lotus wallpaper.
In the case of the kitchen and powder room, Simon needed to
make thoughtful tweaks to ensure the rooms functioned better
and still flowed with the rest of the house. In the kitchen, she
noticed that the scale of the island was off. “It was a very narrow
thing,” she said. “It looked really out of place.” She redesigned it for
a better fit, including an overhang for stool seating and an elegant
end-grain butcher block counter.
In the powder bath, a dropped ceiling crowded the small
window and a too-large vanity blocked the door. Simon raised
the ceiling height, specified new floor tile and redesigned the
woodwork. “I very deliberately mimicked the trim from the rest
of the house in this room,” she said, “so that you can imagine this
being original to the house.” Now, a petite antique table topped
with a vessel sink flatters the small footprint. Walls lacquered with
antiqued champagne gold leaf and a streamlined Art Déco-style
light fixture brings in the Huigens’ style.
Months after the last picture was hung, the couple is discovering
how well their new-old home suits their life, whether it’s catching
up at the end of the day over the new kitchen island or stealing
into the cozy den with a glass of wine. “I really respected and
appreciated the house itself and I wanted to do it right,” Huigens
said. “We looked at zero catalogs and zero retail stores. Everything
is one-of-a-kind. That’s exactly what we wanted.”
48 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
In a never-ending effort to serve our clients
better, Vandenborn & Blossey has expanded its
team to include Breanne Brand, who will be an
additional resource for buyers and for our
representation of The Rim at Tetherow. Many of
you have also had the pleasure of working with
Sharon Gantt, our tireless assistant who coordinates
all details of our transactions. Our small and
focused group looks forward to another successful
year with our treasured clients. In the words of
one happy client, VB is “An amazing team to work
with from start to finish!”
photo by Lane Pearson
A 10685 NE F 10241
Canyons Ranch Dr Sundance Ridge Lp
Quail Haven Dr
G 1795 NW
C 708 NW H 61358
Riverside Blvd Kindle Rock Lp
Macalpine Lp Century Dr
Mt. Bachelor Dr
J 317 NE
Brokers are Licensed in the State of Oregon.
Laura Blossey, Broker
Natalie Vandenborn, Broker
home + design
a Personal Mix
THE FOLLOWING five tips offer ideas for crafting
a more personal décor scheme in your home.
INSTALL SOULFUL LIGHTING
When the Huigens first bought their house, it was outfitted
entirely with reproduction fixtures from a catalog. According
to Simon, lighting is the “jewelry of the house,” which makes it
an opportunity to introduce style and soul. She replaced those
fixtures with vintage pieces from different eras, such as the
1960s brass lotus chandelier, shown here, in the entry vestibule.
MAINTAIN CONSISTENCY THROUGH SUBTLE REPETITION
“Every piece of furniture you see has curves,” Simon said of
the Huigens’ mix. This is true, whether the piece is a 1940
Jansen dining chair with a curved back or a scroll on a 1920s
cigarette table. Additionally, when picking out hardware and
accessories, she and Huigens opted for brass accents to further
unify the space.
BALANCE PAINT WITH ARTFUL WALL FINISHES
In the living room, Simon had the walls painted a “complex
neutral” color to balance the wood tones of the original
woodwork, which were untouched by previous owners. In other
rooms, she suggested artful wall finishes. To that end, the
Portland-based workshop Bravura Finishes lacquered the entry
vestibule in a show-stopping red and applied a shimmering
antique champagne gold leaf to the powder room walls,
bringing in hand-wrought texture.
MERGE TIME PERIODS
Since Huigens loves Mid-century furniture, it might have been
tempting to outfit the entire home with a sea of Saarinen
tables and Hans Wegner chairs. But by combining pieces
from different time periods, Simon introduces contrast, which
fosters interest and helps the eye move easily around the room.
HANG MEANINGFUL ART AND DISPLAY FAVORITE
Simon and Huigens made sure to choose art and accessories
that would resonate. In the powder room, a small print evokes
a memory of a trip Huigens took to France with her best friend.
In the den, an antique clock from a family collection, shown
here, has pride of place.
50 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
A P P L I A N C E S
the art of organization
custom closets | home offices | garages | murphy beds | entertainment centers and more...
©2018 Closet Factory. All rights reserved. CCB#208821
Winter cooking is the best!
Enjoy style and value from KitchenAid. Enjoy expertise at Johnson Brothers!
jbbend.com Just east of Pilot Butte in Bend 541/382-6223
home + design
Channel Great Gatsby Glamour
Simon sourced the San Pietro sconces over the
fireplace from San Francisco designer Jiun Ho. The
larger San Pietro pendant, shown here, has faceted
glass that lends a bit of opulence and will cast a warm
and sparkling glow to any room at night.
The Britain-based paint and paper company Farrow &
Ball has a reputation for manufacturing paint colors and
wallpaper patterns that work well with historic properties.
All of the wallpapers, including the Lotus design in the
Huigens’ den, are fabricated using traditional blockand-trough
printing techniques, which gives the paper a
tactile quality perfect for creating cozy rooms.
Conjure the everyday glamour of French cafés at
your kitchen counter with Rejuvenation’s Nicolle
Counter Stool, a factory-style stool first designed
in the 1930s and still produced in France today.
Made of powder-coated steel, it comes in a
variety of finishes, including a classic Parisian
red, and can be used indoors or out.
52 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
9043 SE JANNSEN RD,
424 NW 11TH AVE,
mind + body
Not So Par
for the Course
Debby King and Nancy Woodke
change the face of Eugene golf
written by Sheila G. Miller
photography by Kjersten Hellis
IT STARTED SIMPLY. In the wake of her husband’s death in
2008, Nancy Woodke decided it was time to get her golf game
back. The standout high school and college golfer called on
Debby King, who has been the general manager and head golf
pro at Laurelwood Golf Course in Eugene since 2008.
Since then, King and Woodke have started their own golf
school, competed in dozens of tournaments and done their part
to end golf’s boys club reputation.
The sport is not new to these women.
King started playing golf while at a swim practice at age 16—
not much interested in swimming, she saw a group hitting golf
balls, put a towel around herself and took her first golf swing in
a bathing suit.
“I knew that was what I wanted to do from day one,” she said.
‘I wanted to be a golf pro.”
She played in college, learned to teach the game from a
legendary golf instructor, and played on several mini-tours and
in a few LPGA tournaments before turning to coaching, first
at University of Memphis and then at the University of Notre
Dame (“The coldest place I’ve ever lived.”)
Woodke grew up in the area, and remains a kindergarten
teacher in the Eugene School District.
“I got addicted to golf because it was the hardest sport I’d
ever done. It became a passion almost instantly,” she said. “It
was something where I kept improving a little bit. … It’s given
me way more than I could ever give back.”
When, after raising a family and spending a couple decades
away from the links, she returned to the sport, it wasn’t easy.
“Golf isn’t like riding a bike. You can stop riding a bike for five
years and get right back on,” King said. “It was really hard for
her because she had played at such a high level. … To be able
to come back and get her LPGA teaching card was a big deal.”
After moving to Eugene in the mid-2000s to be near her
ailing parents, King discovered Laurelwood Golf Course and
networked her way into a job, eventually taking over as the
general manager and head golf pro.
“What she won’t tell you is, I grew up here, and Laurelwood
was like a daisy farm. It was one of the worst golf courses
around,” Woodke said. “And it was all guys. The only kids who
played there were high schools. Since Debby has been there,
we’ve started teaching women and couples and kids. It’s a huge
transformation from just the guys beer-drinking, to now a
family and kids place.”
For the first seven months King was at the course, she said,
she never saw another woman or children. Today there are
more than 200 kids taking lessons there.
“I was met with a little bit of reluctance from the men’s club,
but it didn’t take long,” King said. “All you have to do is beat
them at playing golf.”
But while they were already breaking ground as one of the
few clubs in the state with two female golf pros, the pair wasn’t
finished. They purchased a property adjacent to Laurelwood
and built Kingdom of Golf out of the home—complete with
a backyard putting green, bunkers and target greens. The duo
The golf school offers private lessons and group packages, in
which visitors from all over the country stay in the downstairs
area of the home, receive instruction, play courses and
sometimes even hit up a Ducks football game.
King still competes, usually in about a dozen tournaments
and pro-ams each year. “I want to keep my competitive edge,”
But that’s not the only way the duo keeps fit. They do CrossFit, a
competitive interval and strength-training program. Kingdom of
Golf’s downstairs includes a golf studio with workout equipment
designed to help students learn golf-specific CrossFit workouts.
“We do a lot of workouts that touch golf muscles,” King said.
“Golf is athletic. Tiger Woods changed that image.”
And at the end of the day, just golfing the hilly, nine-hole
Laurelwood course is a workout in itself.
“This is not just a little jaunt,” King said. “We call it cardio
golf. You are definitely breathing heavy.”
54 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
mind + body
Born: Baltimore, Maryland
Residence: Eugene, Oregon
Cross-Fit 3 times a week,
including golf specific exercises
and general conditioning.
+Most anything gluten-free
Life is short; watching my family
members die of cancer right in
a row inspires me to be healthy,
enjoy life and find a fun way to
make a living.
Born: Eugene, Oregon
Residence: Eugene, Oregon
From the time I was 12 years
old fitness has been a part of
my daily routine: running, core
work, strength and flexibility.
It was part of what I did to
improve as a competitive
golfer; it was my sanity break
as a mom. A year ago I had
a health issue interrupt my
fitness lifestyle and I had
to take a break. I am just
now working back into light
workouts up to 5 days a week:
cardio (usually elliptical), light
weights, core work, stretching
I eat a balanced diet with
emphasis on maintaining a
steady level of energy.
+Lots of protein, veggies, fruit
and healthy fats
+Nuts fruit and veggies as
+Occational dark chocolate,
otherwise no candy and no
+Gluten-free and very little
An intense desire to be my
best “right now.” It looks
different from day to day,
year to year, even moment
to moment, but a focus on
doing my best and instilling
that in my students is my
CLOCKWISE, FROM TOP Debby King and
Nancy Woodke are two of the few female
golf pros in Oregon. They teach golf lessons
to golfers of all ages. The pair’s Kingdom of
Golf offers private and group lessons. King’s
work at Laurelwood Golf Course has made
it more inviting.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 55
artist in residence
For one wild month, Woody Guthrie
was paid to write songs about the
written by Isaac Peterson
The Grand Coulee Dam as Guthrie saw it in 1941.
BIOGRAPHIES OF WOODY GUTHRIE
sometimes include the footnote that he visited
Oregon for a month in the spring of 1941 and wrote
a few songs about the Pacific Northwest during his
brief stay, notably “Roll on, Columbia.”
New research by Bonneville Power Administration
Library & Visitor Center archivist Libby Burke
and 26 Songs in 30 Days, a book by Greg Vandy,
reveal Guthrie’s month-long sojourn in the Pacific
Northwest was more than just a footnote to his
art and legacy. It may have been the folksinger’s
The story begins sometime in the early ’80s when
Bill Murlin was reviewing an old 16mm film in the
Bonneville Power Administration’s media office in
Portland. The film, called “The Columbia,” had been
completed by the BPA in 1948 to communicate the
benefits of hydroelectric power. It was unusual for
a government informational reel. Director Stephen
Kahn’s luminous black and white photography, set to
a sweeping score of orchestral music and folk songs,
revealed the Columbia River as the living heart of
the Pacific Northwest. Murlin knew he had found
the centerpiece for the anniversary celebration.
When the credits began to roll, Murlin had
a moment of revelation that must have been
akin to discovering a Renaissance masterpiece
at a garage sale: Woody Guthrie was credited
as the songwriter. Murlin was an accomplished
folksinger in his own right, and his curiosity was
piqued. He knew federal processes would have
required Guthrie to work as a salaried employee
in order to join the project. Had Guthrie worked
for the federal government under the auspices of
the Bonneville Power Administration? If so, what
were his job responsibilities? The songs used in
the film were well-known and included “Roll on,
Columbia,” but Murlin guessed that learning the
details of Guthrie’s work on the film might reveal
new songs no one had heard. Guthrie was
an incredibly prolific songwriter, creating
more than 1,400 songs in his lifetime.
56 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
artist in residence
“The Pacific Northwest is one of my favorite spots in this world, and I’m one walker that’s stood
way up and looked way down acrost aplenty of pretty sights in all their veiled and nakedest seasons.
Thumbing it. Hitching it. Walking and talking it. Chalking it. Marking it. Sighting it and hearing it.
Seeing and feeling and breathing and smelling it in, sucking it down me, rubbing it in all the pores of
my skin, and the winds between my eyes knocking honey in my comb.
The Pacific Northwest has got mineral mountains. It’s got chemical deserts. It’s got rough run canyons.
It’s got sawblade snowcaps. It’s got ridges of nine kinds of brown, hills out of six colors of green, ridges
five shades of shadows, and stickers the eight tones of hell.
I pulled my shoes on and walked out of every one of these Pacific Northwest Mountain towns drawing
pictures in my mind and listening to poems and songs and words faster to come and dance in my ears
than I could ever get them wrote down ...”
Bonneville Power Administration
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 57
artist in residence
Bonneville Power Administration
FROM LEFT Woody Guthrie in 1943, a couple years after
leaving Oregon and just before his service in World War II. The original form for
Guthrie’s emergency appointment as information consultant. It shows his yearly salary,
$3,200, of which he received one month’s pay during the duration of the appointment.
Murlin called the U.S. Office of Personnel Management
and learned Guthrie had indeed been a salaried employee
and what’s more, the office had his employment records—in
a cardboard box trundling down a conveyor belt to the inhouse
industrial shredder. Should they pull them from the line
if they hadn’t yet been destroyed?
Guthrie’s federal employment documents, rescued by
Murlin from the shredder, tell a strange story. In early
1941, Stephen Kahn was a BPA filmmaker who wanted a
relatively unknown folksinger, Woodrow Wilson Guthrie, to
write music for his new informational film on the benefits
of hydroelectric power that had been commissioned by
the government. Working from his Portland office, Kahn
carefully navigated the labyrinth of budget requisitions and
federal approvals he would need in order to get a salaried
line-item for a songwriter.
By April 1941, Guthrie was nearly destitute. He had
abruptly left his job at a radio station in New York, refusing
on principle to sing what the advertisers wanted, and had
dragged his young wife and three children across the country
to L.A. Desperate and running out of money, he decided to
deliver documents to Kahn in person at the BPA offices.
“He just showed up at the door of the BPA in Portland,
looking for the job he’d heard about,” archivist Libby Burke
said. “He was living in extreme poverty with his family, and just
the possibility of a job was better than their life in California.”
Kahn took Guthrie into the office and set up an emergency
appointment for the folk singer. The emergency appointment
process was a way of mobilizing extra resources in times of
natural disaster; Kahn had used it to employ a destitute musician
from Oklahoma. Guthrie’s term as “information consultant” was
thirty days. Guthrie was required to account for his hours every
day, so he decided to simply write one song a day, returning to
the Portland office every evening to type up the lyrics
on a typewriter and dutifully perform the music for a
wax-cylinder recording device.
58 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
artist in residence
He was supplied a car and a chauffeur and every day drove
along the path of the Columbia, looking out at the countryside,
the Grand Coulee Dam and the Bonneville Dam, talking with
rural farmers whose economic outlook had radically improved
because of hydroelectric power, drawing and writing songs. In
the afternoon, he’d work out his compositions on guitar and
then return to the office to record and transcribe them.
Kahn’s emergency intervention had given the tumbleweed
troubador a brief respite from his troubles, and provided
a modicum of stability for the Guthrie family in the little
apartment they had rented on Portland’s Southeast 92nd Street.
In Guthrie’s stormy life it was a month of calm and security.
The verdant land surrounding the Columbia in the gentle
warmth of spring seemed like Eden, and during this time he
wrote a song that many view as his masterpiece: “Pastures of
Plenty,” about poor migrant farm workers leaving Oklahoma to
look for work picking fruit in the Pacific Northwest.
It’s clearly drawn from Grapes of Wrath, a book Guthrie read
for the first time in Portland (Kahn had given it to him), but
the fact that he wrote it while tromping around Oregon in the
springtime reveals the masterpiece in a new light.
He’s using what he learned from his time with the migrant
workers in California,” Burke said. “In the song ‘Pastures of
Plenty,’ he’s also singing about the Pacific Northwest. He’s
singing about the part of the country that we live in. The
pastures of plenty are real, and the hope in that song springs
out of the hardships that working people endured, that brought
them here for a chance at a better life.”
Guthrie left Portland three days early thanks to vacation
days he’d earned as “information consultant.” He picked up
his check and hit the road—without his wife and family—and
his first marriage had disintegrated by the time he hitchhiked
back to New York. Back in New York he joined the Almanac
Singers, then served as a Merchant Marine in World War II.
In the ’50s he was diagnosed with Huntington’s Disease, a fatal
genetic brain disorder that left him without the ability to speak
for fifteen years before his death in 1967.
Years later, when Murlin found a letter from Guthrie noting
he had written twenty-six songs for the government, he set
out to find them. An article on Murlin’s discovery sparked a
nationwide search for the missing songs, which would become
known collectively as the Columbia River Songbook. Guthrie’s
original wax cylinders he’d recorded at the Portland office
were long gone, but every day Murlin unwrapped packages
sent to him from dusty New York attics, forgotten studio
archives, and the storage spaces of Guthrie’s friends and
relatives. Gradually Murlin found all the songs. The BPA, in
collaboration with The Smithsonian and The Woody Guthrie
Center in Oklahoma, released the Columbia River Collection
in 1988 with an accompanying book of music called the
Columbia River Songbook.
In 2017, Murlin released a new edition of the songbook to
honor the seventy-fifth anniversary of the Columbia River
Songs. Along with Joe Seamons, he created a new recording
containing all twenty-six songs for the first time, sung by
Wheat harvest in Eastern
Oregon, 1940. The dams
power and irrigation in the
area, which allowed for
Guthrie’s task was to
communicate the benefits
of hydroelectric power for
the common good.
Bonneville Power Administration
60 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Sources: 2016 Survey, Pew Research Center; GfK MRI, Spring 2016.
Better. Believe It.
With fake news leaving most Americans
confused about even the basic facts,
magazine media keeps it real. Whether in
print, online, on mobile or video, people
trust it to be expertly researched, written
and fact-checked. No wonder magazine
readers are more engaged and more likely
to recommend advertised products.
Being real matters. That’s a fact.
#BelieveMagMedia | BelieveMagMedia.com
WHAT’S GOING UP 66
WHAT I’M WORKING ON 68
MY WORKSPACE 70
GAME CHANGER 72
Anna’s Bridal and Bridal Bliss are a family affair.
On exhibit at the Oregon Historical Society
January 15 – June 24, 2018
December 15 through april 30
PHOTOGRAPHS FROM THE GAY RODEO
This is a program of
Made possible by
and The National Endowment for the Arts.
This project has been funded in part by the Oregon Heritage Commission,
Oregon Parks and Recreation Department.
Blake Little, Bareback Bronc Riding,
San Diego, California, 1992, Archival
pigment printed on Epson exhibition
fiber paper, 15 x 15 inches. © Blake Little 59800 South Highway 97, Bend | 541-382-4754 | www.highdesertmuseum.org
Changing the World,
One Sip at a Time
Making milk from spent grain
written by Mackenzie Wilson
photography by Jenn Redd
EARLY RETIREMENT—IT’S THE DREAM that keeps
most entrepreneurs slogging through the late nights and early
mornings of hustle, and it was at Sarah Pool’s fingertips. After
selling her company, Pacific Superfoods Snacks, in 2014, the
33-year-old could have booked a one-way ticket to a tropical
destination far from her home in Bend. Pool did consider a
permanent vacation from entrepreneurship, but passion pushed
her in a different direction. “At the end of the day, I think I’m
driven,” Pool said, “and what everybody in the world is driven by
is using the most out of this life we have and the opportunity to
make an impact.”
Pool stayed on for three years as CEO with Made in Nature,
the company that bought Pacific Superfood Snacks. She
successfully bridged the perilous gap of bringing her original
product, kale chips, into a highly saturated market. Pool
still remembers the instant rejection she received when she
first asked retailers to carry her product. “We couldn’t have
predicted that two other local kale chip companies launched
the week before ours. Not only were they the first to gain shelf
space in a very small set, but they also had better packaging and
significantly more capital behind them,” Pool said. “But we had
already quit our ‘day jobs’ so our only option was to find a way.
It stoked our fire like never before.”
Not one to shy away from a challenge, Pool is leading a new
charge as the founder of Canvas, a beverage company producing
what she calls a one-of-a-kind product—barley milk. “There’s no
barley milk that exists,” she said. “It’s so funny because for us in
food, we want to be super disruptive and come out with a brandnew
product that’s never existed before. … But people are like,
‘Barley milk? We don’t get it at all.’” Similar to other non-dairy
milk substitutes like rice milk, soy milk or almond milk, Pool
believes it won’t take long for barley milk to find its place on the
shelf. “We’re very data driven, we’ve done a ton of interviews and
surveys with customers directly and in terms of the liquid itself,
people love it,” she said.
Canvas produces barley milk from spent grain from breweries.
“In the beer-brewing process the barley grain goes into the lauter
Sarah Pool and her new line
of barley milk products.
tun and all of the starch is extracted to go into making the beer,”
Pool said. “What’s left over is the nutrient-rich fiber and protein
and it’s absolutely beautiful.”
Pool says spent grain isn’t used in the final beer product because
of its fibrous and dense properties. Traditionally, it either goes to
waste or brewers sell it as livestock feed. “Eight billion pounds of
spent grain are produced all across the globe annually,” Pool said.
That number convinced her to take action. She and a team of
food scientists and engineers in New York and Belgium created a
process that preserves the grain, upcycling it and giving it a second
life as “saved grain.” “We developed a proprietary lactic
acid fermentation process that basically unlocks the
nutritional goodness and preserves the grain to keep it
from going to waste,” Pool said.
64 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Canvas is partnering with Anheuser Busch to transform its
spent grain into barley milk. “AB InBev produces approximately
3 billion pounds of spent grain annually, so the partnership made
perfect sense from a supply and resources perspective, but most
importantly, we’re aligned in our dream of creating a better future
on a global scale,” Pool said.
Canvas is 100 percent plant-based, dairy-free and contains no
refined sugars or artificial ingredients. The barley milk comes in
artisanal flavors like Cold Brew Latte, Matcha, Cocoa, Original
and Turmeric Chai. “I think of it as the perfect breakfast because
you’re getting 13 grams of fiber and about 10 grams of complete
plant protein,” Pool said. She and her team are “pretty fanatical”
about plant-based food in general, but they don’t expect everyone
to adopt an entirely plant-based diet—they’re striving to provide
people with more options. Ultimately, Canvas hopes to make a
global impact. “In the core of who we are as a company, we believe
adopting more of a plant-based diet and upcycling food waste are
really important in terms of long-term solutions to address climate
change and global warming,” Pool said.
Canvas currently has a team of fewer than five people. Pool said
Canvas plans to go national with the brand and significantly grow
its team in 2018. Although she’s been named Entrepreneur of the
Year in Bend and has one successful acquisition under her belt,
Pool said her new company is a fresh start, a blank canvas. “It’s
starting all over from the ground up and having to prove ourselves
again,” she said. “But we thrive on that type of pressure and there’s
no greater feeling than taking something from ideation to reality
that can positively impact others’ lives.”
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 65
what’s going up?
New restaurants around Oregon
written by Jen Stevenson
DATE NIGHT REACHES new heights in 2018, thanks
to these three much-buzzed-about romantic
hotspots. They’re perfect for dinner for two, or a
room with a view.
In Bend, Bos Taurus steakhouse has quickly
established itself as one of downtown’s top
tables, wooing diners with briny Oregon
oysters, roasted bone marrow, smoky blue
cheese-smothered wedge salads, and for the
couple with a serious appetite, a 36-ounce
Tomahawk rib-eye for two.
Historic downtown McMinnville’s reputation as a
bona fide wine country destination continues to grow
with the imminent arrival of the luxurious Atticus Hotel,
featuring thirty-six spacious studios and suites outfitted
with locally crafted furnishings and art, Pendleton robes,
and Flag & Wire coffee. Slated for a spring opening, the
Atticus raises the bar with a full-service concierge, Tesla
charging stations, and Third n Tasty, sister restaurant of
chef John Gorham’s popular Portland eateries.
In Portland, those in the know waited with
bated breath for James Beard-nominated chef
Trent Pierce to reopen his upscale prix fixe
fish house Roe in its new downtown location
in early December. Not one to disappoint,
Pierce’s menu tempts with charcoal-grilled
Kona abalone, porcini-crusted walu, and for
those with seats at the Schnitz, an elegantly
expedited three-”part” pre-theater menu.
The Atticus Hotel is raising
the bar in McMinnville.
66 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
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what i’m working on
A Long-Term Look
Nonprofit studies violence and relationships over decades
interview by Mackenzie Wilson
The Oregon Social Learning Center is dedicated to using scientific
research to help strengthen relationships in children, adolescents,
families and communities. Using data collected from analyzing subjects
over short- and long-term studies, the Eugene-based nonprofit helps
make connections between the way people interact and their social and
psychological well-being. The center is in the midst of a two-decade
study revolving around young men and their romantic partners. We
spoke with Dr. Joann Wu Shortt, a senior research scientist at OSLC,
about the impact of the study.
Why does OSLC focus on studies
Relationships matter across the
lifespan. We seek close proximity and
contact with others, which promotes
our well-being and safety and helps
us cope with stress. The family
remains a central relationship context
that shapes our development, and
difficulties within relationships can
signal developmental risk.
OSLC is in the midst of a long-term
study that’s assessing young men
and their romantic relationships.
What’s the significance of this study
and when did it start?
The Oregon Youth Study-Couples
study began more than fifteen
years ago, when the OYS men were
young adults, to examine the couple
relationship quality, specifically
intimate partner violence, between
these men and their romantic
partners and spouses. This study
is one of the most comprehensive
longitudinal examinations of physical
and psychological intimate partner
violence that has been conducted
to date. Our recent work involves
the children of the OYS men and
the children’s biological mothers
(even if the couple has separated),
to examine the impact of child
exposure to intimate partner violence
and parent-to-child aggression on
How do you think the data collected
from OSLC’s research can help people
improve their own relationships?
Although intimate partner violence has
long been recognized as a complex and
significant public health problem, the
existing intervention programs have
demonstrated limited effectiveness
in reducing intimate partner violence.
The OYS-Couples study increases
the scientific understanding of the
developmental pathways, risk factors
and relationship processes involved
in intimate partner violence in order
to inform prevention and intervention
efforts to effectively reduce intimate
partner violence and the costly physical
and psychological consequences for
couples and their children.
How does OSLC select people to be a
part of a long-term study?
At enrollment, the OYS participants
were from at-risk (by virtue of living
in neighborhoods with relatively high
rates of juvenile delinquency) and lower
socioeconomic backgrounds and in the
fourth grade at local public schools.
What has been most surprising about
Our approach helped us provide
evidence that a significant proportion
of physical and psychological intimate
partner violence in nonclinical young
couples was bidirectional or mutual, with
partners aggressing against each other,
which has increased the recognition of
intimate partner violence as a public
health problem that involves both men
and women, rather than only men. More
injuries occur in couples when physical
intimate partner violence is bidirectional.
One of my most important papers from
this project provided critical information
on the course of intimate partner
violence and indicated notable decreases
in levels of physical intimate partner
violence across adulthood and higher
stability in intimate partner violence for
men who stayed with the same partners
relative to men who changed partners.
Intimate partner violence may be
prevented by addressing the behavior of
both partners and relationship patterns,
such as coercion and escalation in the
context of conflict.
68 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
An exhibit from the Smithsonian Institution Traveling Exhibition Service
Dive into H20 through interactive
displays and cutting-edge science,
and discover creative ways to steward
our water resources well into the future.
OPENS JANUARY 20, 2018
1680 East 15th Avenue, Eugene | natural-history.uoregon.edu
H2O Today is adapted from an exhibition by the American Museum of Natural History, New York.
Joseph A. Furia
Good people make
Our philosophy is simple: hire and keep the best lawyers
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Oregon | Alaska
A mother-daughter power team
makes wedding dreams come true
written by Sydney Padgett
photography by Peter Mahar
On a bitter, rainy Oregon day,
the warmth of Anna’s Bridal
spreads across an entire Lake
Oswego street corner. Intricate,
white dresses fill the shop, and
Anna Totonchy’s contagious
laugh rings through the space.
On the other side of a wall of
dreamlike gowns, Totonchy’s
daughter, Nora Sheils, presents
color swatches to an eager
bride. Together, Sheils’ wedding
planning company, Bridal Bliss,
and Anna’s Bridal exude an
unparalleled energy of love and
passion—two essential elements
of any dream wedding.
At its inception, Anna’s Bridal was no
more than a humble home alteration shop.
Almost twenty-five years later, Totonchy
and Sheils run their separate businesses
out of one stunning storefront in Lake
Oswego. “It started from a little bit and
it got bigger and bigger,” Totonchy said.
“Lots of patience and lots of love.”
When Anna came to the United States
from Iraq in 1976, she never expected to
work with wedding dresses. But decades
of hard work brewed an unexpected
passion and highly sought-after alteration
skills. “She is so good at what she does,”
Sheils said. “She is an alterations expert.
… She is truly an angel (crossed) with an
energizer bunny. She has so much energy
she cannot sit.”
70 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
“I see the bride happy. And if she is not
happy, we make her happy,” Totonchy
said. “I have been in the business for
over twenty-four years and I know.”
Indeed, beyond alterations, Totonchy
offers a smile and an inexplicable ability
to find the perfect dress for her clients.
Sheils grew up surrounded by dresses
and brides. “I got the bug for weddings
and ever since, I have always been
enamored with them,” she explained. At
22, she started her own wedding planning
company and has since led her Bridal Bliss
team to unprecedented success. This year,
she was named Portland’s Best Wedding
Planner for the eighth year in a row.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 71
For the Love of Art
Funding passion projects across Oregon
written and photographed by Brittany Norton
THE FIRST THING visitors notice when they walk into the Bill
Will: Fun House art gallery is a large map of the United States
hanging on the wall. The map is fashioned from acrylic mirrors
and brightly reflects everything in the room. The piece seems to
call for a moment of self-reflection as viewers gaze into it and
see their own faces looking back at them. Farther into the Fun
House there are more messages to be found. Art pieces crafted
from tiny plastic soldiers, Oster bread makers powering felt toy
missiles, papier-mâché heads and one garish yellow foam finger
spark themes of war, conformity and prosperity.
This eccentric art gallery is one example of the projects the
Oregon Community Foundation helps fund with its Creative
Heights Initiative. The initiative provides monetary support for
passion projects by artists and other creatives across the state of
Oregon. Since its inception in 2014, the initiative has distributed
more than fifty grants and $4 million. The initiative was meant
to end in 2017 after four years, but OCF has decided to extend
it another three years.
With Creative Heights, the Oregon Community Foundation
found a niche in supporting new ideas.
“One thing that really resonated with us was that need to try
new things. We had folks telling us they wanted to do more than
The Nutcracker. But it’s risky, trying new things. Sometimes
audiences might not be as interested in it, and there was a need
for risk capital,” said Michelle Boss Barba, program officer for
arts and culture at the foundation.
According to the Bill Will catalogue that provides information
on the gallery, Will, a contemporary artist, wanted to create an
interactive art experience that accumulated some of his pieces
from the past ten years.
“Fun House hooks the viewer with his inventions, which
serve as decoys for expressing much deeper and more serious
concerns about the social, political, and economic culture
of the United States,” writes gallery director Linda Tesner in
Lewis & Clark College received $35,000 from OCF in 2015
to help reconstruct Bill Will’s art pieces for the Fun House.
They are displayed in the Ronna and Eric Hoffman Gallery of
Contemporary Art on campus.
Boss Barba said the Creative Heights initiative gives artists
an opportunity to achieve long-term goals with their work, and
that the care these artists put into the project is clear.
“When someone creates a work, whatever the area is, they are
definitely putting their heart into that. It’s very vulnerable, just
as it is when you fall in love,” she said. “And I think it’s special to
see that love and care that these wonderful creative folks have
for the work they do.”
72 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
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Oregon’s gem of the Cascades
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on the road
Oregon hotels’ best romantic packages
written by Sheila G. Miller
OREGON IS FILLED with romance. Parts of this state are dark
and misty, others bright and cold. The scenery is so stunning,
there isn’t much need for the manufactured machinations of candy
hearts and carnation bouquets. Still, it doesn’t hurt to add a little
something to the background—it could be just what you need to
stoke the fire and heat up the passion.
Black Butte Ranch
There’s an old standby in Central
Oregon that sometimes gets
overlooked by its more modern,
fancy competitors. But Black Butte
Ranch is old-school Central Oregon, done
Black Butte has all the necessary components
for a great romantic weekend—the mountain
views, the quiet serenity, the horseback rides. The
ranch offers an extensive list of spa treatments,
including a side-by-side massage. And Black
Butte is a perfect jumping-off point for a weekend
of year-round outdoor adventure. Hoodoo is just
up the road, so a ski day is within reach. There are
endless hiking, biking and other opportunities
Beyond the usual joys of Black Butte, the
ranch offers a $59 romance package for any
vacation rental. That package includes a bottle
of champagne and two wine glasses, as well as
some local spa products, a box of truffles and, you
guessed it, rose petals spread just so when you
arrive at your rental.
Don’t doubt the power of rose petals, side-byside
massages and a glass of bubbly enjoyed on the
porch during the sunset—sometimes clichés exist
because they are true.
74 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Black Butte Ranch is
tucked against the
Best nearby romantic dinner
This one comes with a caveat. First of all,
Kokanee Cafe in Camp Sherman is one of
the best restaurants in Oregon, not just
near Black Butte. But it’s closed in the
winter months. Next up, Cottonwood Cafe
(formerly Jen’s Garden), is a tremendous
restaurant—but the trick is, it’s only
open for breakfast and lunch. So instead
of a romantic dinner, start out your
day with a romantic breakfast and go
from there. Big Tree Benedict, anyone?
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 75
Best nearby romantic dinner
OK, this will require you entering a
different hotel, which might seem weird.
But just ten-ish blocks away from the
Hotel deLuxe is Departure, which offers up
some of the best, forward-thinking Asian
food in the city. Bonus: If you’re there on
a clear night the view is nigh unbeatable.
For something a little more low key, head
to Clyde Common, a tavern-style spot that
has a tops happy hour. Order the popcorn
and thank me later. (departureportland.
Portland’s Hotel deLuxe is all about old Hollywood.
There’s just something about old Hollywood glamour.
It’s everywhere you look at Hotel deLuxe in Portland.
The boutique hotspot in Portland, right in the
bustling urban downtown core, is a great jumpingoff
point for a city date night. It’s also got the kind of amenities
that mean you never have to leave the hotel if you’d rather stay
warm, dry and cozy with your sweetie.
Gracie’s, a popular restaurant with sophisticated American
food, is in the building. Driftwood Room is the kind of dark,
leather-and-wood bar you can melt into for hours of craft
cocktails and old-timey glamour. And the hallways are covered
in Hollywood stills from the height of elegance.
About twice a month, the hotel offers Pop-Up Cinema, free
screenings of old movies with cocktails and snacks available for
purchase. The events are held in the private Screening Room,
which has a 16-foot screen and gold-leaf ceilings—this is no joke.
To up your romantic quotient, have a pint of Salt & Straw ice
cream delivered to your room. Other amenities include Shinola
bikes ready to help you explore the city, rain or shine. There’s a
pillow menu so you can try out different pillows, even a “spiritual
menu” with religious tomes available for you (there’s also a
spiritual menu for your dog, if he’s on hand—that means pet
psychology and dog massage).
76 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Westcliff Lodge’s glamp sites
Do you like your romance
with a side of adventure?
Check out the Westcliff
Lodge’s glamping sites.
These platform tents come with a fluffy
bed, furniture, and a serious view of the
Columbia River Gorge.
No chocolate and wine specials here—
instead, there are packages to combine a
stay with a river-rafting trip or windsurfing
lesson. You can head out into the gorge for
a day of thrilling experiences, then return
to the creature comforts that make for a
romantic evening. Bonus: the lodge and
glamping sites are just 45 minutes from
Mount Hood, and the property is filled
with greenery and rock walls, with nooks
and crannies along trails that are perfect
for stealing a kiss.
The glamping sites are only available
during the warmer months.
Westcliff Lodge’s glamp
sites add some ritz
to regular camping.
Best nearby romantic dinner
In Hood River, go classic farm-to-table
with Celilo, a hotspot that offers up the
classics but also manages to get pretty
interesting with options like paella and
cioppino. Hood River is even better for a
good drink—Full Sail Brewing’s pub has a
great deck for watching the windsurfers
on the Columbia River. (celilorestaurant.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 77
Ashland Hills Hotel & Suites
It’s not news to Oregonians that
Ashland is a great stop for a
romantic weekend. The small town
is a charmer, and it has the added
bonus of fulfilling the culture quotient with
the Oregon Shakespeare Festival.
Ashland Hills Hotel & Suites is a classic
spot that has been extensively renovated and
given a very mod feel. The retro furnishings
and the epic lobby décor will put you in the
mood for a Jetsons-like vacation.
The hotel has several packages that will
serve your romantic needs. First, there’s the
Lunar Experience package, which features
the traditional truffles-and-champagne
treats but adds a bouquet of flowers and a
meal voucher to LUNA Cafe + Mercantile.
A Craftmanship Wine and Dine Package
includes wine flights, charcuterie and
cheese boards, and the LUNA meal
voucher. There’s also a package that features
movie tickets, which might be just the thing
to take your romance back to humble high
Retro furnishings are
part of Ashland Hills
Hotel & Suites’ charm.
Best nearby romantic dinner
Ashland is one of those lucky small
towns that overshoots its size with
great restaurants. Larks Restaurant is an
accessible favorite that is fancy but not so
fancy you’ll feel uncomfortable. Another
great option is Alchemy, which goes all in
on the fine dining—steak tartare, pommes
frites, raviolo. (larksrestaurant.com;
78 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Cannery Pier Hotel & Spa
Romance always seems pretty
natural at the Oregon Coast.
The chill in the air lends itself to
a heavy blanket and an evening
gazing out at the ocean through the rain. The
Cannery Pier Hotel & Spa in Astoria sits out
in the Columbia River, near where the river
meets the Pacific Ocean. It’s on the site of, you
guessed it, an old fish cannery, and the views
are second-to-none—you can watch barges
and boats pass by from a private balcony.
Every room has a fireplace, and the day
spa has a Finnish sauna, which just feels right
The hotel offers a romance add-on
package, which includes a couples massage,
champagne and chocolates. But beyond
that, there are plenty of options to spice up
your weekend at Cannery Pier—including a
two-hour sunset cruise that includes wine
and hors d’oeuvres, or a Columbia River Eco
Tour if you find environmentalism sexy. Hey,
it’s Oregon—lots of locals are super into the
Views of the Astoria-Megler Bridge complement the coziness of the hotel.
Best nearby romantic dinner
This one is a no-brainer. Bridgewater
Bistro is nestled right up to the Columbia
River by the Astoria-Megler Bridge
that connects Oregon and Washington.
The views are backed up by a seafoodfilled
menu and great wine. Runner-up
status goes to Baked Alaska, a classy
spot that could win clam chowder wars.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 79
Gert Boyle and Columbia Sportswear debut a new face
that loves innovation, warmer months and Zac Efron.
Wall Street digs it.
written by Kevin Max
80 1859 OREGON’S MAGZAZINE JANUARY | FEBRUARY 2018
ERT BOYLE PEERS AT ME
over those glasses with a halfbent
smile that could go either
way—up and into a witticism pulled from
her 93 years, or down and into an earnest
assessment of the sportswear industry.
Even through her office’s cluttered
mementos of decades of celebrity—a
photo with Nelson Mandela, another with
Phil Knight, Bill Clinton, the cougar from
her Tough Mother-themed commercials,
a snow globe with tiny boots inside—
Gert Boyle is still at the center of this
iconic Oregon sportswear company that
is transitioning to a warmer and younger
“Well, I’m not going anywhere,” Boyle
said. “I’ve been here every single day. I’m
available for anyone who wants to come
in the door.”
Boyle is the founder of the homespun
Oregon company that her father, Paul
Lamfrom, started in Portland in 1938
after the family fled Nazi Germany.
Initially a millinery, the newly named
Columbia Hat Company was a traditional
business in a quickly evolving American
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 81
By the time Boyle took the reins of the faltering company
in 1970, she knew something had to be done to broaden
the product portfolio and reduce its seasonality. Innovation
ensued. Columbia began making weatherproof ski jackets
from Gore-Tex in the mid-70s and branded itself as king of
In the mid-80s, Columbia applied the same zip-out layer
concept from a hunting coat to a ski parka, in what would
become the Bugaboo and the first design coup for the small
sportswear maker. After a long dry spell, Columbia got the
religion of technology and brought the thermal reflective
Omni Heat out of the lab and into its jackets. In 2015,
Columbia crafted a fresh take on a more breathable Gore-
Tex and created a closed-seam thermal system with extreme
water repellency and much-improved breathability. They
called it OutDry Extreme.
“Innovation is the greatest asset that you have and sets you
apart from the next guy,” said Boyle, as feisty as the day she
was born. “Every coat has two sleeves, a front and a back. It’s
how you make it—that’s the difference.”
Enter Michael “Woody” Blackford, who for the past twelve
years has climbed the ladder of Columbia’s design studios to
earn the title of vice president of design and innovation in
2015. If innovation is the differentiator, a lot of responsibility
lies in the hands of Blackford, who now has more than 200
industry patents from his years at Columbia.
“I became focused on four problems: keeping people warm,
dry, cool and protected from the sun,” Blackford said. “I like
to think of us as a world leader in sportswear functionality.”
We’ve been able to make our technology a part of the
aesthetic,” Blackford said in an interview. “In the past, we
tried to make tech invisible to the consumer. Now we have a
different approach and make a garment’s technology obvious
to the consumer.”
This spring, expect to see a glimmering addition to the
product portfolio. Garments made with the new technology
Omni-Shade Sun Deflector will shimmer under the summer
sun as if it were made of a million tiny mirrors. Rather than
consuming and reducing harmful UV rays, Sun Deflector
garments are adorned with outward-facing micro-dots of
titanium dioxide to reflect the sun, and keep its wearer cool
1970 Columbia Brand
2000 Columbia acquires footwear darling, Sorel
2003 Columbia acquires rugged outdoor gear maker
2014 Columbia acquires yoga apparel leader prAna
a new waterproof
tight weave. It works
well as a water
repellent, but earns
lower grades for the
brought a zip-in/zipout
could wear the outer
shell jacket with or
without the fleece,
with three variations
of full parka, shell or
82 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Every coat has two sleeves, a
front and a back. It's how you
make it that's the differencE.
with little silver
dots that reflect
heat and retain
fabric that is
Used in gloves,
shoes and rain
a new fabric
that turns sun
millions of dots
Used for summer
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 83
and so does wall street
Columbia Stock price +17% year–to-date as of Dec. 6
S&P Apparel Retail Index +0% year–to-date as of Dec. 6
Net sales +2% for 9 months of 2017
Net income +5% for 9 months of 2017
Meanwhile, Columbia’s corporate
strategy is beginning to heat
up on Wall Street. For the first
nine months of 2017, net sales
jumped 2 percent to a record $1.69 billion,
while net income rose 5 percent for the
CEO Tim Boyle emphasized on a call
with analysts and investors that sales
of footwear, particularly with its subbrand
Sorel, is the shining star; Columbia
acquired the ailing footwear maker Sorel
2000 and yoga brand prAna in 2014.
“The company has been very focused on
the footwear business, the non-winter
footwear business and the sportswear
business,” he said. “If I look out five years,
I think our fastest-growing and largest
category—if we do everything right—will
likely be footwear.”
Investors cheered the diversification
strategy by pushing the stock (COLM:
Nasdaq) up 17% on the year to $70.43 by
December 7 and just shy of its all-time
high of $71.54 from summer 2015. Over
the same period, Nike’s stock rose 14.8%,
Under Armour plunged 54% and the S&P
YTD, 12 / 6
“The company has been very focused on the footwear business,
the non-winter footwear business and the sportswear business.”
CEO Tim Boyle, Oct. 26, 2017
Apparel Retail Index, which includes a
basket of Columbia’s peers, was flat.
Not all financial news has been polar
fleece and puffies, however. Columbia’s
sales in the U.S., its largest market, have
struggled. Perhaps Columbia is a victim
of its own marketing success of its Tough
Tested branding, in which Gert Boyle
subjects her son and their gear to such
rigors as being sent through a car wash
without a car and deserting him on a
frozen mountaintop to fend for himself.
Not surprisingly, Tim Boyle noted on
the conference call, “Most U.S. consumers
would think about us as an outerwear
company,” while drawing attention to
the seasonality of outerwear. Perhaps in
Europe and Asia—where the Columbia
brand is newer—it’s easier for Columbia to
remake its image as a footwear company
that sells more than winter boots for
Boyle confided with analysts that in
summer 2017, Columbia promoted its
European turn-around architect, Franco
Fogliato, to join the team in Portland and
focus on growing the U.S. market.
84 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
age of retail disruption
since the dawn of Amazon, the model of
consumer goods companies has been in
flux between traditional brick-and-mortar
retail and the lean
Amazon model. In an
August 2017 report from
the World Economic Forum
entitled “Disruption in
consumer industries: How
the traditional operating
model will be turned inside
out,” authors Oliver Wright
from Accenture and Zara
Ingilizian from the World
Economic Forum predict
an industrial upheaval.
In the so-called Fourth
Industrial Revolution, the
companies that survive
the next ten years, they say,
“will be the ones that embrace the Empowered
Consumer and Disruptive Technologies. They will be
data driven and far more externally oriented, working
seamlessly with new partners, on-demand employees
and (as part of an extended workforce) consumers.”
These kinds of prognostications always seem a
bit dire, presenting do-or-die scenarios built on
disruptive trends, that seem stubbornly linear at the
time. Nonetheless, this commentary is not without
merit and bodes well for Columbia’s nimble wholesale
and direct-to-consumer model.
“We really consider ourselves to be a wholesale
business,” CEO Boyle told investors and analysts
in his conference call. Columbia operates 127
retail stores globally, compared with Nike, which
has 1,142, according to Statistica. Adidas, for
measure, has 1,757 venues and is opening 3,000
more in China by 2020. Without the expense of
maintaining and updating a global bricks-andmortar
distribution network, Columbia can
control and change its image at a lower cost
than its brick-bound competitors. It opens
new accounts with displays
in retail chains instead of
building new stores.
stores across the globe,
Columbia is finding new ways
to connect with today’s consumers. In
2015, Columbia launched Project CONNECT, a
multimillion-dollar realignment of its business model
“around a ground-led consumer-first philosophy …
brand awareness and sales growth in our wholesale
and direct-to-consumer channels,” Tim Boyle said.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 85
if i look out five years, i
think our fastest growing
and largest category if we
do everything right will
likely BE footwear.
86 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
connected at the hip
2017 Zac Efron Columbia Sportswear auditioned actor Zac Efron
and his brother on Tough Tested outing with a van-ful of gear.
2017 Chloé Sorel gets chic with a limited-edition Joan of Arctic boot
sold through the retail network of Paris-based luxury fashion house,
2017 Star Wars Columbia hits the big screen with limited edition
jackets that replicate fashion from the Star Wars franchise.
2016 Manchester United Co-branding Columbia teamed up with one
of England’s most storied soccer clubs, Manchester United, as its
official apparel sponsor.
central to this shift is a strategy to
become relevant, even hip, among
To that end, Columbia Sportswear has
forged savvy partnerships in recent days to
connect with a new generation, for whom
popular endorsement and online shopping
are central. With the Star Wars franchise,
Columbia created garments based on those
worn by Commander Skywalker, Princess Leia
and Captain Solo. Columbia sent Hollywood
hunk du jour, Zac Efron, and his brother on a
gear-testing adventure that might have been
undertaken by Tim Boyle in the past. In a
high-end flair unusual for the brand, Columbia
inserted a $515 Joan of Arctic limited-edition
Sorel boot into the luxury lineup of Chloé, a
chic Paris-based online retailer.
“We’re trying to differentiate ourselves
from the big athletic brands that heavily rely
on athletes to promote their products,” Boyle
said. “But we certainly get the brand awareness
from these unusual connections with popular
brands and personalities.”
Over the course of nearly five decades of
company leadership, Gert Boyle has met
rooms full of personalities. Zac Efron may be
the ephemeral star that brings Columbia to a
new generation, but perhaps no brand, with
the exception of Kentucky Fried Chicken, is
more strongly associated with its founder than
Over the next ten years, Columbia’s tough
mother hopes Columbia will stay at the top
of the competitive sportswear industry. “We
will be working on a lot of innovation,” she
promised. “Early to bed, early to rise, work like
hell and advertise.”
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 87
A Delicious Art
photography by Emily Green
NOTHING DRESSES UP an occasion like a hand-crafted
cake. At Foxtail Bakeshop in Bend, that’s owner Nickol
Hayden-Cady’s specialty. She landed her first cakedecorating
job at 13, and the rest is history.
With more than twenty years of experience as a cake
decorator and pastry chef, Hayden-Cady and her staff
use innovative methods to make sure their cakes are as
beautiful as they are delicious.
88 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Cady chose a rustic theme for this cake. Using natural
found objects for final accents, she selected dried
pomegranates, fresh holly, fresh rose hips and real
honeycomb from her own beehive. She began with a
bare, pomegranate layer cake and laid out her accents.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 89
Cady connected the layered
cakes with whipped buttercream
frosting and fresh caramel.
90 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
When preparing the fondant for
application, Cady uses powdered
sugar to keep the fondant from
sticking to the roller.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 91
92 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Applying the Playdough-like
fondant is a tricky process of
gently folding and shaping.
Cady cut strips of navy-colored
fondant for additional abstract
accents. She then applied egg
whites to adhere the edible pearls
and pearlescent powder.
To create a pounded copper look,
Cady used her tool to create
indentations in the fondant. She
then applied edible copper foiling
to create a realistic metallic look.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 93
Cady applied final accents of
honeycomb, rose hips, dried
pomegranates and fresh holly.
Some people wear their hearts
on their sleeves—Cady wears her
passion on her arm in the form of
a vintage mixer tattoo. The final
product was a success.
94 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 95
TRAVEL SPOTLIGHT 98
TRIP PLANNER 106
NORTHWEST DESTINATION 112
Curt Peters, Digital Dunes Photography
Get cozy on the coast at Heceta Head Lighthouse Bed & Breakfast.
written by Sheila G. Miller
PENDLETON, LIKE MANY old cities,
has a sordid secret.
Underneath its city streets, it hid
tunnels and a red light district built
at the turn of the twentieth century.
Discovered when potholes started
showing up on the streets in the
1980s, the tunnels were used in the
early 1900s primarily by Chinese living
in Pendleton to avoid interactions
with locals, and other people taking
part in less-than-legal activities.
Pendleton Underground Tours is a
nonprofit that started giving tours of
the tunnels in 1989. The tour provides
historical context to the dark side of
Pendleton, including bootlegging,
prostitution and gambling. It also
tells the story of the Chinese who
lived in Eastern Oregon and helped
build the state to what it is today.
The two-hour tour requires
reservations and runs all days except
Sundays and Tuesdays.
Courtesy of Pendleton Underground Tours
98 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
You should curl up here.
Cannon Beach, Oregon
Reserve your next romantic getaway at tolovaninn.com
or call 888.333.8890
Ocean front • 175 guest rooms & suites • indoor salt water pool
spa • sauna • exercise facility • pouch friendly
THE TOP 4 THINGS TO DO IN REDMOND
BEFORE WINTER IS OVER:
1) TAKE THE KIDS SKATING AT THE REDMOND ICE RINK
2) HIKE OUT TO CLINE FALLS AND WATCH A GORGEOUS SUNSET
3) WARM UP WITH A LOCAL BEER AT ONE OF OUR MANY BREW PUBS
4) USE #VISITRDM TO DOCUMENT YOUR ADVENTURE IN REDMOND!
written by Sam Smargiassi
IT’S THAT TIME of year, when a thick
layer of cloud fills our sky and the
Seasonal Affective Disorder kicks in.
Getaways—especially easy ones—can
remind us why we live in the Pacific
Northwest. It’s cold outside, the ground
is icy, we don’t feel like walking around
for hours and we definitely don’t feel
like camping. So here’s a list of some
easy-access waterfalls to wash away
the winter blues.
100 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Sweet Creek Falls is just a short
detour on your way to Florence.
SWEET CREEK FALLS
(56 MILES WEST OF EUGENE)
Sweet Creek is a quick and easy stop on
your next trip to Florence. It’s an 11-
mile detour off U.S. Highway 99. You
can drive an extra mile and go straight to
the main waterfall, but the better option
is to use the Sweet Creek Homestead
trail, which ends on the main falls. The
special part about the 1.2-mile trail is
that you walk against the current and
come up on multiple waterfalls that get
bigger and bigger as you follow the trail.
It gets intimidating.
Much of the trail has metal
reinforcements for hand railings and to
walk on. Some of the areas would likely
never be accessed by humans if not for
the catwalk bolted into the rock wall
next to the falls.
If you choose to drive up, there is a
small parking area about a tenth of a
mile from the falls. Once there, you can
walk to an upper lookout.
1. WEAR WATERPROOF
SHOES WITH GOOD
TRACTION: These trails can
get pretty muddy seeing as
how they’re next to fastmoving
rivers, and you don’t
want to have to drive home
with wet socks.
2. LEAVE EARLY: Daylight
savings time means the sun
sets early, and these are not
roads you want to find yourself
on in the dark.
3. PACK A PICNIC: All of these
locations have benches at the
entrance or even on the trail.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 101
(20 MILES SOUTHWEST OF CORVALLIS)
At Alsea Falls, the water rushes over a wide bed of
boulders. Watching it, you might find yourself in active
meditation, imagining the water flushing through your
thoughts. The drive is pretty, too, even though it might be
the trickiest of the bunch on winding, forested roads. The
key to this one is to trust the signs. You may think you’re
lost, but as long as you follow the signs and not the GPS,
you’ll find it. If you’re lucky, the sun will poke through the
trees and create a spiral of beams to penetrate your body
with a little extra vitamin D. No promises.
When you arrive at Alsea Falls, you have the choice to
turn left and walk about two minutes to the falls, or cross
a bridge and follow an approximately 5-mile trail which
chases the current of the river.
Overall, this is a pretty easy option, with well-paved
trails and stairs that will place you right in front of the falls.
HIGHWAY OR 126
(56 MILES NORTHWEST OF BEND)
Sahalie Falls is the biggest of a chain of waterfalls along
the McKenzie River and U.S. Highway 126. The two that
follow are Koosah and Tamolitch. If you decide to do the
entire chain, it’s a 4-mile hike along the river that stays
pretty flat. However, snow does fall there and the area
can become icy and dangerous.
Ice is something you should worry about even if you
just pull into the parking lot and look at Sahalie Falls.
Highway 126 is notorious for closing in the winter
because of ice. The parking lot can be full of snow and
walking down the steps to the falls can be risky. There is
a sturdy railing, though, so if you fall, you won’t fall far.
Despite the conditions, Sahalie Falls is an immense
100-foot waterfall. The water spouts out in a huge mass
between walls of lush, green foliage. When I was there,
a rainbow arched over it—a truly magnificent sight.
102 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Unplug with an awe-inspiring rafting, hiking,
and fishing trip to experience the magic
of the Rogue’s natural environment.
B I S T R O
food & service
RAFTING HIKING FISHING
BOOK YOUR TRIP TODAY
open every day • lunch.dinner.sunday brunch • 503.325.6777
bridgewaterbistro.com • 20 basin street, astoria or • on the river
Sisters, Oregon 541.549.5900
The Heceta Head Lighthouse Bed & Breakfast was
once the former assistant lightkeeper’s house.
FAR RIGHT, FROM TOP Soak in the coast on the
inn’s covered front porch. The Queen Anne Room,
one of six rooms at the bed & breakfast. Executive
Chef Michelle Korgan uses seasonal produce and
herbs from the garden to prepare breakfasts at the
inn. Antique furniture adds a cozy feel.
Curt Peters, Digital Dunes Photography
Heceta Head Lighthouse Bed & Breakfast
written by Jen Stevenson
DONE PROPERLY, a dark and stormy winter’s night on the
Oregon Coast is something straight out of a storybook. Jagged
bluffs, roiling surf, a lonely cliff-clinging lighthouse, whisperings
of a tragic tale—the historic Heceta Head Lighthouse B&B has it
all, with a sensational seven-course breakfast to top it off.
Once the former assistant lightkeeper’s house, the inn now
serves as a priceless piece of state history, and for guests, a portal
to turn-of-the-twentieth-century living—albeit with most of the
creature comforts of today (wi-fi yes, flat-screen no). The six
rooms are outfitted with antique furniture, hand-sewn quilts,
local artwork, and should you book one of the front-facing
Mariner rooms, sweeping views of the Pacific Ocean. Those
seeking a brush with the resident spirit, Rue, should request
Victoria’s Room, home to many an unexplained happening, from
unruly locks and light switches to the mischievous mishandling
During the day, explore the lush property’s garden and grounds,
visit the namesake lighthouse, or traverse the short trail down
to the beach. Should the weather be fair, curl up in one of the
Adirondack chairs lining the covered front porch and watch the
sun sink into the sea at the day’s end. If a storm’s swirling outside,
retire to the old-fashioned parlor for wine, conversation with
fellow guests, an impromptu piano recital, a game of Scrabble by
the fire or a good ghost story.
92072 HWY 101 SOUTH
104 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
The inn’s six rooms are an antique lover’s
dream, some outfitted with old-fashioned
four-poster beds to sink into after a long day
of tidepool-hopping, others with porcelain
clawfoot tubs perfect for a post-hike soak. If
your sharing-a-bathroom phase sailed long
ago, both Mariners rooms and Victoria’s
Room have private baths; otherwise, prepare
to bundle up in the provided terrycloth robe
and cross the hall. If traveling with little
skippers, book the adjoining Mariners I and
II rooms for more breathing room.
Worry not about breakfast, because
Executive Chef Michelle Korgan serves
a seven-course morning spread in the
elegantly appointed formal dining room,
using seasonal produce and herbs culled
from the inn’s garden. There is a fully
equipped guest kitchen on-site to make
your own snacks and supper. Otherwise,
head twenty minutes north to tiny Yachats
for fresh-caught Dungeness crab with all
the fixings at Luna Sea Fish House. Or road
trip twenty minutes south to Florence, a
lively fishing village known for its sizeable
Steller sea lion population and towering
sand dunes. Sip a cup of the house blend on
the peaceful riverfront patio at Old Town’s
Siuslaw River Coffee Roasters, pick up roast
turkey and nettle pesto sandwiches and
fudgy homemade brownies at Homegrown
Public House’s adjoining deli for a picnic in
the park, or sit down to a leisurely seafood
supper at local favorite Waterfront Depot
If your idea of the ultimate amenity is a
ghost, book Victoria’s Room, rumored
to have the most paranormal activity
thanks to Rue, otherwise known as the
Lady in Grey. As the story goes, Rue was
an assistant lightkeeper’s wife driven
to suicide by the anguish of her young
daughter’s accidental drowning. To this day,
she watches over her former home with a
gimlet eye, and the inn’s staff and locals
alike are happy to ply you with tales of her
After unpacking, make the short trek to the
historic Heceta Head Lighthouse, built in
1894. Perched 205 feet above the roaring
surf, the working lighthouse’s first-order
Fresnel lens casts Oregon’s brightest light—a
piercing beam visible up to 21 miles offshore.
Although the docent-led tours cease after
Labor Day, the inn’s guests are privy to a
post-breakfast history talk and gift shop visit.
Curt Peters, Digital Dunes Photography
Curt Peters, Digital Dunes Photography
Curt Peters, Digital Dunes Photography
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 105
Beacons at land’s end
written by Kimberly Bowker
THE OCEAN HEAVES against the cliffs as the wind shifts, the sky
darkens and the fog rolls in. Weather can change quickly on the
Oregon Coast, where the vast Pacific Ocean meets the unmovable
earth, and where lighthouses dot the edge of time and eternity.
Most Oregon lighthouses were built in the mid-to-late
nineteenth century, as trade necessitated a place of safety and
guidance for ships in all weather. Many Oregon lighthouses are
open to the public, some still operational, for visitors to catch a
glimpse of steady solace.
To visit the lighthouses that each harbor distinct characteristics,
begin a trip on either the north or south end of the state, and
drive along U.S. Highway 101 through coastal towns. Some
lighthouses are built on ocean rocks, some on the edge of jetties,
and others on forested hilltops, yet they all share the same
purpose—to offer an unwavering source of light.
BOUTIQUES • BREWS
From the south, drive
to the far reaches of the
westernmost lighthouse in
Oregon—Cape Blanco. Stop
in the gift shop to pick up a
and purchase a tour ticket.
Friendly and knowledgeable
volunteers greet guests at
different stages to share
some of the history of the
oldest operating lighthouse in
Oregon, built in 1870, which
aided shipping for
the lumber and gold
106 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
Christian Heeb, courtesy of TravelOregon.com
At 93 feet, Yaquina Head Lighthouse
is the tallest light on the Oregon Coast.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 107
FROM LEFT Cape Blanco, built in
1870, is the oldest operating
lighthouse in Oregon. The Coquille
River Lighthouse helped sailors
navigate the treacherous entrance
to the Coquille River. Grab a drink
with a view at Edgewaters in
Bandon, or satisfy a seafood
craving at Tony’s Crab Shack.
Lois Miller, courtesy of TravelOregon.com
About 200,000 bricks surround visitors
walking into the workroom and up the
chasm of more than sixty spiral steps. The
walls and floors are hollow, as in many
lighthouses, which reduces weight and
helps with ventilation. At the top, stand
next to the lens weighing 1 ton and watch
the world reflected upside down as the glass
rotates within the expansive horizon.
Lights from the towers can extend 21
miles in every direction, making a trip up
the coast perfect to stop at the lighthouses
positioned about 30 to 60 miles apart. Drive
through Port Orford along the coast to the
next stop: Coquille River Lighthouse.
Located on a jetty, the 40-foot-tall
octagonal lighthouse feels the spray of the
ocean as waves hit the rocks just feet below.
The lighthouse, built in 1896, helped to
navigate the historically dangerous entrance
to the Coquille River. The area was named
after the native Coquille tribe, with Hudson
Bay Company trappers here in the 1800s
and the first settlers arriving in 1853.
Each coastal town has its own
personality, so be sure to stroll through the
relaxed rhythm of old Bandon among the
shingled cottages of boutique stores, cafés
and art galleries. Dine on fresh seafood
with a view of the lighthouse at Tony’s
Crab Shack or Edgewaters Restaurant. On
the way out of Bandon, drop by Forget-
Me-Knots for quilt patterns of each unique
lighthouse along the Oregon Coast, or to
pick up some lighthouse fabric for that
Navigating up Highway 101, take a
detour to view Cape Arago Lighthouse.
Standing on an islet off Gregory Point, the
structure is not accessible to the public, but
if you drive a quarter-mile south of Sunset
Bay Campground entrance and pull off
the highway, you can walk the short path
to a bench overlooking a grand view of
the lighthouse. Stationed on a flat piece
of land, it was first lit in 1934, after two
lighthouses in that location buckled under
time and weather.
Highway 101 swings through the
fishing boats waiting in harbor and past
the discarded piles of white oysters in
Charleston. Tall vintage buildings across
from the water in nearby Coos Bay reveal
some history of this old coastal town, as the
road winds to the next landmark.
Umpqua River Lighthouse is stationed
high above the ocean and is still operated by
the U.S. Coast Guard. The museum, housed
in the former Coast Guard station quarters,
recollects history of lighthouses and the lifesaving
agency. In 1939, the U.S. Lighthouse
Service combined with the Coast Guard,
resulting in lighthouse jurisdiction falling to
Take a thirty-minute tour of the lighthouse,
and have the rare chance to see a light from
the inside. Guests can pop their heads into
the middle of the rotating light and catch
a new glimpse of the world as
rainbows reflect onto the floor.
If time permits, stop at
the storybook Heceta Head
108 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
WHEN YOU GO
Be sure to check updated information, especially in winter months.
Hours are dependent on weather and staffing, with some areas
requiring parking fees.
Bandon Chamber of Commerce
Bandon Chamber of Commerce Bandon Chamber of Commerce
1. TILLAMOOK ROCK LIGHTHOUSE: Not accessible to the public,
but glimpse a view on the Tillamook Head trail between Ecola State
Park and Seaside, or from Indian Beach parking lot at Ecola.
2. CAPE MEARES LIGHTHOUSE: Open May through September,
11 a.m.-4 p.m. for tours.
503.842.2244 or 503.842.3182
3. YAQUINA HEAD LIGHTHOUSE: Open year-round 10 a.m.-4 p.m.
Be sure to get to the Interpretive Center early to sign up for a tour
later that day (tours 12-3 p.m. mid-September through mid-June;
tours 11 a.m.-4 p.m. during the summer). In the summer, reserve
a tour online for a small cost. No tours offered Tuesdays and
Thursdays in winter.
4. YAQUINA BAY LIGHTHOUSE: Open March through
September, 11 a.m.-4 p.m., October through February, 12-4 p.m.
for self-guided tours.
5. HECETA HEAD LIGHTHOUSE: Open March through October,
11 a.m.-3 p.m., November through February 11 a.m.-2 p.m. Tours
Lighthouse, just south of Yachats, or make
time for it the following morning. An uphill
winding path hugs the cliff as it cuts through
a coastal forest to the top. Built in 1894, it
is now the brightest lighthouse in Oregon,
illuminating a 1,000-watt bulb through one
of three English-crafted lens in the United
States (with most lighthouse lenses being
first-order Fresnel shipped from Paris).
Experience an intimate lighthouse
getaway, and stay the night at Heceta
Lighthouse B&B. Located near the
lighthouse, the idyllic accommodations
are housed in the old assistant light
keeper’s house finished in 1894. Or
continue to Yachats and relax with local
beer and food at Yachats Brewing, the
neighborhood watering hole filled with
sustainable delicacies. Enjoy a night at
the Overleaf Lodge & Spa, or reserve an
ocean-side campsite at Tillicum
Campground. Let the waves lull
you to sleep and be comforted as
the lights remain turning.
6. UMPQUA RIVER LIGHTHOUSE: Open year-round. Museum
and gift shop open 10 a.m.-5 p.m., and tours 10 a.m.-4 p.m. Tours
are $8 for adults, $4 for 6-17, under 5 free.
7. CAPE ARAGO LIGHTHOUSE: Not accessible to the public,
but great views available ¼-mile south of the Sunset Bay
8. COQUILLE RIVER LIGHTHOUSE: Open for self-guided
tours mid-May through September, 11 a.m.-5 p.m.
9. CAPE BLANCO: Open for tours April through
October, Monday-Wednesday, 10 a.m.-3:30 p.m. Last
tour tickets sold at 3:15 p.m. $2 for adults, free for 15
541.332.2207 or 541.332.0521
ALSO: Tour the Lightship Columbia at the Columbia
River Maritime Museum in Astoria. The Lightship,
a floating lighthouse, was operational between 1951
and 1979 marking the mouth of the Columbia River.
Museum hours are 9:30 a.m.–5 p.m., with admission
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 109
FROM LEFT Grab a bite on the beach at Pacific City’s Pelican Brewing Co. Tillamook Rock
Lighthouse, or “Terrible Tilly,” is built on a basalt rock more than a mile from land.
Christian Heeb, courtesy of TravelOregon.com
CLAM CHOWDER • TERRIBLE TILLY
Breathe the fresh ocean air in the morning on the
way to Newport, where two lighthouses are open to
visitors year-round. Yaquina Bay Lighthouse is the
oldest building in Newport, constructed in 1871,
and operated as a lighthouse until 1874. Today it
serves as a museum, where visitors explore what
life was like more than a century ago. Tread with
care, though, as stories of the haunted lighthouse
have circulated since the late 1890s.
Tours of Yaquina Head Lighthouse take visitors
back in time, as interpretative guides in period
costume walk guests over the original marble floors
and up the 114 steps to the lens. The tallest light on
the Oregon Coast, at 93 feet, was lit in 1873. Many
keepers kept the lighthouse wicks going with lard
oil or kerosene until electricity came on the scene
in the 1930s.
Sign up for the tour at Yaquina Head Interpretive
Center and Interpretive Store, and carve out some
time to view the natural and historical exhibits in
the building. See the lighthouse keepers’ logs that
meticulously documented weather and activity,
learn the workings of the intricate lens, or watch
an informational film.
For lunch, drop by Mo’s for famous clam chowder
at its Lincoln City location, or stop for a beer and
a bite at Pelican Brewing Co. in Pacific City. Cape
Meares Lighthouse is near Tillamook, home of
the Tillamook Cheese Factory that provides free
cheese samples and a casual café menu that offers
To get to Cape Meares Lighthouse, take a path
for about a quarter-mile through moss-laden trees
to the charming 38-foot-tall lighthouse. Unlike
other lighthouses, visitors approach eye-level to
the lens for a new perspective, then drop down to
Continue the journey to the final and
unforgettable stop, Tillamook Rock Lighthouse.
Nicknamed “Terrible Tilly,” the lighthouse was
built on a basalt rock more than a mile from
land, surrounded by crashing sea and exposed to
the precarious weather. Its dangers were real—a
mason drowned in the ocean on the way to the
island to conduct survey work—and the expensive
construction took more than 500 days to complete.
The lighthouse is one of the most exposed
lighthouses in the United States, and housed four
lighthouse keepers at one time with provisions
lasting six months. The lighthouse was operational
between 1881 and 1957, and can now be viewed
safely from land. It is also a columbarium, acting as
a resting place for ashes of loved ones in the midst
of the sea.
The history of these exquisite and graceful
Oregon lighthouses, each different and vital to
maritime survival, remains an integral part of
coastal communities. Cameron La Follette, author
of articles about lighthouses for Oregon Historical
Society’s Oregon Encyclopedia, reminds us the
importance of preserving lighthouses. They served
as beacons in a place of great danger, and need help
to stay alive.
“They are highly valuable to the communities,”
La Follette said. “As part of history and beauty—
and they are extremely symbolic to everyone.”
Tony’s Crab Shack
Pelican Brewing Co.
Tillamook Cheese Factory
Headlands Coastal Lodge & Spa
Heceta Lighthouse B&B
Overleaf Lodge & Spa
Many of the lighthouses are
located on state parks that offer
camping options, so be sure to
check it overnight availability at
Forget-Me-Knots Quilt Shop
Hikes along the Oregon Coast
Sea Lion Caves
110 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
HEAD OUT. STAY IN.
PACIFIC CITY, OREGON | HEADLANDSLODGE.COM
Ketchum & Sun Valley
Hitting up the best slopes in Idaho
written by Kevin Max
The Limelight Hotel
opened in January 2016.
THE PROBLEM WITH Ketchum and Sun Valley is there are too
many things to get after if you’re on the outdoorsy-to-athletic arc.
Let’s deal with the obvious first—Sun Valley Ski Resort is the
stuff of dreams, reveries that go back to the roots of alpine skiing
in this country and figures as broad as history itself. As mining
was fading in the 1930s and the valley was losing population,
Averell Harriman, of the Union Pacific Railroad and Secretary of
Commerce under President Truman, had an interest in the success
of the Wood River Valley. Harriman recruited Austrian nobility
in the form of Count Felix Schaffgotsch to site a world-class ski
resort in Ketchum. Schaffgotsch declared the surrounding slopes
perfectly suitable for skiing, developed them, built the Sun Valley
Lodge and invited glamorous Hollywood stars out for winter fun.
The dirty little secret is that Count Schaffgotsch counted himself a
Hitler supporter. He soon decamped to fight on the wrong side of
the war and was killed in the Battle of Stalingrad in 1942, as Soviets
crushed the Nazi attack. Permit me this one insensitivity—we got
a nice ski resort out this and one that is Hollywood’s winter home.
Today, the resort is an iconic destination with 3,400 vertical
feet, ten lifts and more than 100 trails. The ski lodges are built for
ages past and future—big wood beams, brass fixtures, massive
chandeliers, stone fireplaces in a collision of comfort and opulence,
Lodge and Jazz eras.
Let’s not forget Wood River Valley’s best skiing. Up the Sawtooth
Scenic Byway heading north from town is the Nordic mecca at
Galena Lodge. North Valley and Galena trails (adult one-day pass
$17; kids 17 and under are free) and Wood River trails are free
and open to the public. The mountains that tilt off the highway
are known as the Boulder Mountains, despite their smooth and
boulderless appearance. One runs out of names, I suppose. A
fairly serious competition of cross-country skiing happens in this
valley each February. In flattering spandex, competitors in the
Boulder Mountain Tour glide 34 kilometers down the Harriman
Trail from Galena Lodge. It’s not for everyone, but a spectacle for
Try the full-moon dinners at Galena Lodge December through
March. For $45, you get a four-course dinner served at communal
tables in a remote lodge in the Sawtooth National Recreation Area.
For a surprising bit of culture in this mountain town, check out the
Sun Valley Opera. This is an intimate way to see top musical acts
for a high-browed thrill. The opera takes place at the Community
School Theatre and, now, at the new Limelight Hotel downtown.
Strolling downtown Ketchum is a simple pleasure of its own. On
Main Street, too many places demand the attention of a drink or
two—Pioneer Saloon, Sawtooth Club, Whiskey Jacques, Despo’s
for Mexican and margaritas. My favorites include the Ketchum
Grill, a classic and good for noisy conversation; Il Naso for lively
Italian cuisine in an intimate den; and the newcomer
Town Square for upscale Middle Eastern dishes and
well-traveled wines. Thrifting at the Gold Mine is always
112 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
local family owned since 1994
Portland Spirit Cruises & Events
503-224-3900 / 800-224-3901
208 Images & Media
Dev Khalsa Photography
FROM LEFT Grumpy’s, in Ketchum, is the perfect place to grab a burger. Find stellar nordic trails at Galena Lodge.
KETCHUM AND SUN VALLEY, IDAHO
Town Square Tavern
Sun Valley Lodge
Camp in Sawtooth National
Sun Valley Ski Resort
Nordic skiing at Galena Lodge
Easley Hot Springs
on the retail menu, too. Of course, there is the
burgher of burgers, Grumpy’s just north on Warm
Springs Road. Hoist a stein of beer, then tipsy-toe
over to Ketchum Cemetery to pay respects to the
writer’s writer, Ernest Hemingway.
In A Farewell to Arms, Hemingway wrote, “If
people bring so much courage to this world the
world has to kill them to break them, so of course
it kills them. The world breaks every one and
afterward many are strong at the broken places.”
This is a good place and state of mind to swear
out loud and then solemnly vow to re-read every
Hemingway book. In a way, Ketchum is a historic
fence line between two of its most remarkable
past residents. Hemingway was fighting against
fascists with words in the Spanish Civil War long
before Schaffgotsch fought with guns for fascists.
Ketchum and Sun Valley are top of mind for
winter vacations but, by Zeus, summer may be
the better season. I’ve been to Ketchum many
times, but these trips were always built around
skiing. Last July, my wife and I rolled into town
over the Galena pass with an Airstream trailer
in tow and down the spine of Highway 75, the
scenic byway. Our daughters had a Nordic skiing
camp there, yes, in summer, giving us time to
play in Ketchum’s other season. We set up at
Easley campground, 14 miles north of town.
Wood River and North Fork campgrounds are
just down the road and are also good options for
camping. Easley, though, has a leg up with the
Easley Hot Springs adjacent to camp. From the
hot springs pool, you can soak in the Sawtooth
National Forest, slow down and start to mend.
From Easley, it’s also a short drive to one of
the most varied and scenic trail runs in the West.
Fox Creek Loop spins out over 6.8 miles through
stunning vistas of the Boulder Mountains,
bombasts of wild flowers, shocks of white aspen
and chars of recent burns. There are some wideopen
stretches of this run that beg you to stop,
walk and take it all in until electrical storms move
in. If you’re spending any time in the area, this is
one of the flagship trails for hiking or running,
along with Adams Gulch and Pioneer Cabin.
We spent the next few nights in town, where
we decamped at the new Limelight Hotel, a
much-needed addition to Ketchum hospitality.
Limelight, which opened in January 2016,
is a destination luxury hotel with a modern,
sustainable and clean vibe. Dogs are equally
pampered guests. Limelight’s pool area is a great
place to unwind with truffle fries, lamb lollipops
Limelight is just a jog from another spectacular
run. The Bald Mountain trail to the upper station
of the Roundhouse Gondola gains 3,230 feet in
the 5.3 mile-round trip. Run up and ride down.
The ski resort operates the gondola from the end
of June to the middle of September from 9 a.m.
until 4 p.m.
If you want to take a different approach to
recreation, Limelight is connected with Zenergy,
the top fitness and spa in Ketchum, which
has musical guests in the summer. Our night
there, outside in the heat of summer and in the
courtyard of Zenergy, a jazz singer crooned sultry
songs of the soul that healed all broken places.
114 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
1-800-COAST44 / DISCOVERNEWPORT.COM
D I S C O V
M UKI L T E O
Whidbey Island Ferry Japanese Gulch Trails Harbour Pointe Golf Course Paine Field Aerospace Museums
eat + stay + play
Nestled between the lush Cascade
mountains and High Desert juniper
and sagebrush, Anjou Spa is a Lifestyle
and Wellness Spa dedicated to the
art of looking and feeling good, both
inside and out. Holistic, results-driven
and inspired by our environment,
we focus on providing memorable,
botanically driven treatments,
experiences and gifts that support
equilibrium to an active lifestyle.
1835 NW Pence Lane
ArborBrook Vineyards is a boutique
producer of exceptional handcrafted
wines. Family-owned and operated, it
is located in the heart of Oregon wine
country in the Chehalem Mountain
AVA. Visit the tasting room for a
relaxing and casual wine tasting
experience. Weekdays, 11– 4:30.
17770 NE Calkins Lane
On the road to Mt. Bachelor you’ll find
the warm and welcoming Cascade
Lakes Brewing Company Lodge.
Enjoy 16 liquids on draft, a full bar,
pool table and darts. You can also visit
the flagship location in Redmond on
7th Street. A local favorite for Taco
Wednesdays, horseshoes and great
hometown feel. Cheers!
1441 SW Chandler Ave., #100
THE CHATEAU AT
THE OREGON CAVES
Cool cave, warm hearth. En route between
the California Redwoods and Crater Lake,
this national historic landmark offers rustic
charm and a friendly staff. Experience tours
of capacious marble caverns ranging from
family-friendly to adventurous. Explore
hiking trails to alpine lakes and discover
nearby wineries and attractions. Find
lodging, fine dining, a regional artisan gift
gallery and an authentic 1930s-style café.
20000 Caves Hwy.
Mount Bachelor Village Resort is
located minutes from downtown Bend
and the Old Mill District shops on the
road to Mt. Bachelor. Nestled among the
pines on the ridge above the Deschutes
River, the resort offers a variety of
nightly accommodations (river view
condominiums, standard hotel-rooms,
ski house condominiums and vacation
homes). Distinguishing features include
access to the Deschutes River Trail,
outdoor hot tubs, seasonal pools and
cruiser bikes and complimentary access
to the Athletic Club of Bend.
19717 Mt. Bachelor Drive
116 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
BLACK BUTTE RANCH
Formerly a working cattle ranch,
Black Butte Ranch is nestled at the
base of the Cascade Mountains with
stunning views of seven mountain
peaks and access to all that Deschutes
National Forest has to offer. The Ranch
encompasses 1,800 pristine acres of
Ponderosa forest, meadows, and lakes.
With two ski areas close by (Hoodoo
ski area is just 15 miles from the Ranch
and Mt. Bachelor is 32 miles), two
recreation centers, indoor pool, spa and
fitness center you can be as busy or laidback
as you want. Book a minimum
three night stay and receive a $50 gift
card for use anywhere on the Ranch.
Reserve your stay today!
220 S. Ash St., Ste. 8
eat + stay + play
2017 Oregon Winery of the Year-
WPNW. DANCIN is a love story
and the marriage of science and art.
Situated in the vineyard and located
just minutes from Ashland, Medford
and Jacksonville, our tasting room and
patio are the perfect setting to drink
in the views of Table Rocks, Mount
McLoughlin and the Rogue Valley while
savoring our award-winning wines
along with our artisan wood-fired pizzas
and much more, served tableside!
4477 South Stage Road
A Christmas Experience! Christmas
Treasures brings you the most treasured
ornaments and items for gift giving and
collecting. Start a new family tradition.
Come experience the Old World charm,
and see our unique products not only
during the holiday season but all through
the year. A family business for 24 years.
Featuring: Jim Shore, Dept. 56, Possible
Dreams, German Nutcrackers and
Smokers, Nativities, Charming Tails,
Michel Design Works and so much more.
52959 McKenzie Hwy.
MILL INN BED
Mill Inn Bed & Breakfast offers 10
unique rooms in its boutique hotel.
Each room features luxurious linens, its
own theme, beautiful furnishings and
comforts of home, and they’re priced
to fit your budget. Check out the Mill
Inn website for information on your
included homemade hearty breakfast!
642 NW Colorado Ave.
Rabbit Tales Georgia Gerber
NW BY NW GALLERY
Original art by regional masters defines
this destination gallery. Celebrating 30
years of excellence with public sculpture
by gallery artists throughout Cannon
Beach. NW By NW Gallery represents
a collector’s selection of bronze
sculpture by renowned public sculptor
Georgia Gerber. Visit the Sculpture
Garden featuring contemporary
sculptor Ivan McLean.
232 N. Spruce St.
Escape to Oregon Garden Resort, a 103-
room, pet-friendly resort set amid an
80-acre botanical wonder showcasing
thousands of plants in more than 20
colorful specialty gardens. There’s
something for everyone! Explore rare
conifers, beautiful water features, garden
art, a 400-year-old Signature Oak tree,
a fun garden just for kids, pet-friendly
plants and more. After exploring, relax
in the resort with a spa treatment, a
gourmet dinner and cocktail and live
music nightly. Fun events happen
throughout the year, including an annual
Brewfest over Father’s Day weekend,
and Christmas in the Garden featuring
lights, ice skating and artisan vendors
each holiday season.
895 W. Main St.
THE OLD MILL DISTRICT
The Old Mill District is Bend’s
most unique shopping, dining and
entertainment experience. The rich
history of the former sawmills is coupled
with spectacular mountain views, scenic
river vistas and an extensive trail system
to enjoy the outdoors. More than 55
local, regional and national retailers and
restaurants call the Old Mill District
home. Riverside restaurants, trails, shops
and shows. Bend is here.
450 SW Powerhouse Dr.
JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 117
1859 MAPPEDThe points of interest below are culled from
stories and events in this edition of 1859.
Oregon Truffle Festival
Pendleton Underground Tours
Sweet Creek Falls
Oregon Social Learning Center
Heceta Head Lighthouse B&B
Kingdom of Golf
Tillamook Rock Lighthouse
Lewis & Clark College
118 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
61615 Athletic Club Drive (541) 385-3062
Until Next Time
Showing Me the Way Home
written by Susannah Bradley | illustrated by Allison Bye
THE PICTURE ON the video screen was dark and grainy,
blurry around the edges with three disks at its center. It
might have been a satellite image of planets in a distant
solar system, remote and mysterious as fate. And in a way,
it was. As I lay on the surgical table at Portland’s Oregon
Reproductive Medicine, staring at my three tiny embryos
on the screen, I willed those planets to become my new
world. Fate, luck and nature had all failed me in my quest
to become a mother, and so it was up to science.
The surgical team finalized its preparations, and I
watched in awe as the doctor drew up each microscopic
fertilized embryo in a pipette for transfer back to my
body. I didn’t feel a thing as the transfer took place, but
psychically, it was huge. If the transfer “took,” I would soon
be the mother of a baby … or three.
The embryo transfer is the last step in the arduous IVF
process. After weeks of injections, ultrasounds and blood
tests, eight eggs were retrieved and cultured in ORM’s
lab. By the fifth day, three embryos had formed, and the
clinic prepared them for transfer. After that, there was
an almost unbearable two-week wait to find out if the
process had worked.
I’ve spent most of my life in the Pacific Northwest, but
I came to Portland for IVF because Oregon Reproductive
Medicine’s success rate for people my age was among the
highest in the country. While my husband was working
in Northern California during a brief career detour, I
spent the two-week wait falling in love with Oregon, my
embryos, and ultimately the idea of a home among the
sheltering trees. I made bargains with the universe (“If this
pregnancy takes, I promise to …”) and saw auspicious signs
everywhere I looked. Red-haired twins shouting “Happy
New Year!” on Hawthorne Boulevard in the middle of July.
Clouds shaped like horses gamboling in the sky over Hood
River. And on a quiet morning in Forest Park, the deer who
stopped and watched me watching her on the trail filled
me with a deep sense that everything was going to be fine.
While my embryos were going about the work of
dividing and implanting, I was discovering neighborhoods,
wandering through parks, and eating a lot of pizza, pastry
and ice cream. I was making myself at home.
“Just wait until the rain starts,” people warned. “Everyone
loves Portland when the sun is shining.” But this was love,
and I knew better.
Two weeks later, the call came on a Tuesday morning.
One of the three embryos had implanted, and we were
going to be parents. I joined my husband in California
and made all of the usual preparations for the birth of
our son, but I missed Oregon the way you miss a person.
I looked out our kitchen window at the arid hills of the
Diablo Range and wished for green mountains and lush
forests instead. If home is where a family’s story begins,
then our family’s home couldn’t be anywhere but Portland.
My husband agreed, updated his resume, and before long
we were hunting for a home for our fledgling family.
Now, we’re raising our son—and his two younger
brothers—in a ramshackle treehouse in Portland’s
Southwest hills. Our boys love rain puddles and slugs,
and falling asleep to the calls of coyotes and owls. They
are Oregonians with a deep appreciation for our state’s
natural treasures and a sense of wonder for the beautiful
place we call home. My oldest boy loves to hear about
the month I spent alone, discovering the places we now
explore together, willing him into existence and making
promises to the universe to be the best mom, if given
the chance. I’ll always be grateful to the team at Oregon
Reproductive Medicine for that chance—and for showing
me the way home.
120 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018
TOGETHER WE CAN
Help us transform lives today.
Freeal, 15, survives in a refugee camp after fleeing her home in Mosul, Iraq.