1859 July | August 2018

TRIP PLANNER: 

CRATER LAKE 

PG. 100 

Into the Hops 

at Rogue 

A Farmhouse 

“Re-barn” 

Hell-O Jello 

Shots 

THE NEXT 

BIG 

THING 

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LIVE THINK EXPLORE OREGON 

July | August volume 52

A Great 

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Sometimes you just click. With so many amazing 

species to fall in awe with everyday—we know 

exactly how you feel. Come meet your soul mate of 

the sea. Visit Aquarium.org to save on tickets today.

A selection of Jell-O shots from 

Lizzy Spanbauer’s recently opened 

Portland food cart. 

4 1859 OREGON’S MAGAZINE JULY | AUGUST 2018

J-E-L-L-Oh yeah 

photography by Peter Mahar 

Your Jell-O shots are all grown up, thanks to 

Lizzy Spanbauer’s new food cart, Hell-O Jello. 

Take your old party favorite—now add edible 

glitter and fancy flavors like hibiscus, blood 

orange and flan. The result? A nostalgic treat 

with a twist. (pg. 84) 

JULY | AUGUST 2018 1859 OREGON’S MAGAZINE 5

FEATURES 

JULY | AUGUST 2018 • volume 52 

78 

On the Wild Side 

Fifty years ago, Oregon 

conservationists took on 

powerful private interests— 

and won. Today, Hells Canyon 

and its Wild and Scenic River 

designation serve as a lesson 

to a next generation. 

written by Lee Lewis Husk 

68 

Oregon’s Innovators 

From the hacky sack to the Beach Bill, 

Oregon has been innovating since 1859. 

Here, a look back at our pioneers, as well 

as what might be the next big thing. 

written by James Sinks 

Greater Hells Canyon Council 

84 

You Had Me at Jell-O 

Class up your inner college student with 

Hell-O Jello’s grown-up Jell-O shots. 



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DEPARTMENTS 

JULY | AUGUST 2018 • volume 52 

LIVE 

20 NOTEBOOK 

Spend your days outdoors in style—with a campout cookbook and 

other tools to make your summer adventures easy. Then kick back with 

a cocktail and some “comfort pop.” 

28 FOOD + DRINK 

Elevensies isn’t just for hobbits anymore—now it’s a tea-infused 

cocktail. Weekend Wanderings put you on the road to Central Oregon’s 

surprisingly sophisticated food and drink scene. 

34 FARM TO TABLE 

Grapes are more than just the start of good wine—they’re for sweet 

snacking, too. At his farm in Cottage Grove, Mike Satterstrom grows 

more than a dozen varieties. 

100 

Xanterra Travel Collection 

42 HOME + DESIGN 

Two homes, in Portland and Tumalo, get massive remodels that keep 

the character but make the space more livable. Inspired by that Tumalo 

farmhouse feel? Create your own concrete veneer countertop. 

50 MIND + BODY 

The owner of Portland’s BurnCycle learned to balance home and 

entrepreneurship on the fly. 

50 

52 ARTIST IN RESIDENCE 

Roger Nichols wrote many of those songs you find yourself humming 

along to. Now, the Bend man is back with a new album. 

THINK 

58 STARTUP 

Tired of dress shopping, table numbers and cake tasting? Try a pop-up 

wedding with Pop of Joy. 

42 

Cheryl McIntosh/greatthingsaredone.com 

14 

16 

110 

112 

Editor’s Letter 

1859 Online 

Map of Oregon 

Until Next Time 

60 WHAT’S GOING UP 

An all-timber high rise is taking shape in Portland, thanks to crosslaminated 

timber. 

62 WHAT I’M WORKING ON 

Catching up with one of the Oregon Humane Society’s animal abuse 

investigators, who has spent decades making Oregon more safe for our 

furry friends. 

64 MY WORKSPACE 

The Portland Spoon Company offers hand-carved wooden spoons, and 

teaches others the craft. 

66 GAME CHANGER 

In Independence, a wave of high-tech innovation is making the city more 

efficient, and more attractive to visitors and residents alike. 

EXPLORE 

92 TRAVEL SPOTLIGHT 

Get your hands dirty with a fossil dig in Woodburn. 

94 ADVENTURE 

Our writer witnesses firsthand the hops harvest at Rogue Farms. 

98 LODGING 

Jupiter NEXT may be in a trendy Portland neighborhood, but you’ll 

hardly need to leave the premises for a great getaway. 

COVER 

photo by LEVER Architecture 

(see What’s Going Up, pg. 60) 

100 TRIP PLANNER 

Crater Lake National Park offers a lot more than just great views. 

106 NORTHWEST DESTINATION 

Knock another national park off your bucket list with a trip to Glacier 

National Park in Montana. 


Stay • Play • Dine 

on the beach in Lincoln City I 1-855-285-2659 I CHINOOKWINDSCASINO.COM

CONTRIBUTORS 

LEE LEWIS HUSK 

Writer 

On the Wild Side 

DANIEL STARK 

Photographer 

Oregon’s Innovators 

JAYME FRASER 

Writer 

Northwest Destination 

PETER MAHAR 

Photographer 

Gallery 

As an Oregonian for almost sixty 

years, I’ve traveled extensively 

throughout the state, including 

the Hells Canyon. But I had not 

heard the extraordinary story 

of how a small and dedicated 

group of conservationists and 

politicians fought the titans of 

industry to save North America’s 

deepest canyon from further 

hydroelectric dams fifty years 

ago. The Greater Hells Canyon 

Council and former Sen. Bob 

Packwood shared details of 

the historic fight and ongoing 

efforts to preserve this national 

treasure. 

(pg. 78) 

I love photographing portraits, 

but what I love more is the 

stories behind the images. I was 

lucky enough to photograph Lisa 

Sedlar, who is giving Portlanders 

a convenient, healthy shopping 

experience. We set up a little 

portrait studio right in the 

produce section of her store, 

and she even agreed to juggle 

a few peaches for me. I also 

made the trek to Umpqua Valley 

to photograph Scott Henry, a 

winemaker who figured out a 

new way to grow grapes. Scott 

was welcoming, and we probably 

did more talking and wine 

tasting than photographing. 

Both of these experiences 

showed me the generosity and 

creative spirit of Oregonians in 

their best form. 

(pg. 68) 

I am embarrassed to admit I 

lived in Montana nearly four 

years before going to Glacier 

National Park. On my first trip, 

we snowshoed over a frozen 

lake, warming up with whiskey at 

lunch. On a later visit, my friends 

and I slept all day so we would 

have the energy for a midnight, 

full-moon bike ride. In this story, 

I wanted to share some of the 

magic from those memories. 

(pg. 106) 

We love seeing new ideas and 

new businesses pop up. I’m a 

big fan of just going for it, and 

Lizzy is doing just that. She 

bought an old food cart and 

has transformed it into her cute 

little unique Jell-O shot-maker. It 

was awesome meeting her and 

seeing how warm and inviting 

she is as a person. We are going 

to have fun watching how Hell-O 

Jello grows in the coming years! 

(pg. 84) 


AUGUST 17 - 19, 2018 

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Allison Bye 

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Jenny Kamprath 

Cindy Guthrie 

Jenn Redd 

Thor Erickson 

Jeremy Storton 

Melissa Dalton, Christine Davis, Katrina Emery, Jayme Fraser, 

Juliet Grable, Marnie Hanel, Lee Lewis Husk, Holly Hutchins, 

Sophia McDonald, Ben Salmon, James Sinks, Jen Stevenson, 

Jeremy Storton, Mackenzie Wilson 

Carly Diaz, Charlotte Dupont, Joe Kline, Peter Mahar, 

Tommy Martino, Daniel Stark, Whitney Whitehouse 

Statehood Media 

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FROM THE 

EDITOR 

THERE WAS A SENSE of innovation here 

early on. Anyone who successfully traveled 

the Oregon Trail to come west shared traits 

of adventure-loving and problem-solving or 

they pulled up short in Nebraska. That spirit 

of innovation in early Oregon was so pervasive 

that even the governor was a skilled practitioner. 

Oswald West, Oregon’s fourteenth governor, in 

1913, proclaimed that all of Oregon’s beaches, 

to the high water point, were public highways, 

and saved them as a common treasure for 

future generations. 

In Oregon’s Innovators on pg. 68, we look 

back at some of the innovations that made a 

lasting impact on life and the people and ideas 

that are part of today’s cutting edge. We ask 

what the next big idea is, and our answers come 

from many corners of the state and some of 

our oldest sectors—wood products, tourism or 

wine. James Sinks asks this question and comes 

to some interesting conclusions. 

You’ll find that same spirit in an early bid 

to save the Snake River from more dams in the late 1960s 

in a great David versus Goliath story. A group of noname 

conservationists came together to fight the federal 

government and private hydroelectric power brokers from 

damming more of the Snake River. Their chances were slim 

to none, yet they enlisted the help of the junior senator Bob 

Packwood who, himself, had no relevance or power in this 

debate. Little by little, between 1967 and 1975, the scrappers 

won out, forming the model for great future conservation 

acts and the foundation for the La Grande-based Greater 

Hells Canyon Council. Read this fascinating take from Lee 

Lewis Husk on pg. 78. 

But don’t spend your whole summer reading. Head out to 

our favorite places. One glimmering example of conservation 

in Oregon is Crater Lake, our only national park. We take 

you into its cerulean hypnosis in our Trip Planner on pg. 100. 

Juliet Grable gives us many reasons to return to Crater Lake 

this summer, including boat tours to Wizard Island. 

We also head to Rogue Farms in Independence to witness 

the hallowed hop harvest. If you want to get up close and 

personal with your beer, this will inspire you to do that. There 

are only a few breweries that take their beer as seriously as 

Rogue does. This gives you a good behind-the-pint view of 

your next beer. (Adventure, pg. 94) 

Time to get back to it. Let’s do some Jell-O shots! To bring 

a little artistic joy (and nostalgia) to your life, consider the 

latest craze in Portland food carts, Hell-O Jello (pg. 84). 

These shots are too beautiful and too artistic to eat, and yet 

… Alcohol-soaked gems of delight should be on everyone’s 

bucket list this summer. Cheers! 


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NOTEBOOK 20 

FOOD + DRINK 28 

FARM TO TABLE 34 

HOME + DESIGN 42 

MIND + BODY 50 

ARTIST IN RESIDENCE 52 

pg. 34 

Grapes are for more than just winemaking. 

Carly Diaz

We’ve got greens for days. 

Sitting on 668 pristine acres in sunny southern Oregon with views that go 

on for miles, Rogue Valley Manor offers an unparalleled retirement lifestyle. 

You can be a part of it. Go Rogue in Retirement. 

1-800-848-7868 • retirement.org/rvm 

Rogue Valley Manor is a Pacific Retirement Services community and an equal housing opportunity.

notebook 

Tidbits + To-dos 

mark your 

calendar 

Pendleton Beach Towel 

Lavender Farm Tour 

This statewide event is held the second weekend in July and 

offers visitors the opportunity to tour eighteen farms and nurseries 

throughout the Oregon countryside when lavender is in bloom. 

Some farms are not open to the public any other time of the year. 

Each farm website shows the best times and dates to plan a visit to 

each destination based on the status of the bloom. Locations have 

activities, from classes to mini-festivals with music, food and vendors. 

oregonlavenderdestinations.com/farm-tour 

There is a special place in our hearts for our 

Pendleton blankets. They’re something we 

reach for to warm up the winter nights, but 

did you know that Pendleton makes beach 

towels, too? Now you can enjoy your favorite 

Pendleton patterns during the summer with 

spa towels made for one or two people. 

Pendleton also has cute kids towel pullovers 

perfect for your little ones. 

pendleton-usa.com 

mark your 

calendar 

Oregon Brewers Festival 

The Oregon Brewers Festival got 

its start back in 1988 and has 

become the longest running and 

largest brewery event in the Pacific 

Northwest, drawing crowds of more 

than 70,000. You can sample dozens 

of brews from more than eighty craft 

brewers. This event has a great live 

music lineup along with homebrewing 

demonstrations and food vendors. 

The Crater Lake Soda Garden offers 

complimentary handcrafted soda for 

minors and designated drivers. The 

event runs July 26-29 at Tom McCall 

Waterfront Park in Portland. 

oregonbrewfest.com 


notebook 

Terrarium in a Box 

Vanport Jazz Festival 

Portland Meadows hosts the Vanport Jazz Festival on August 4, featuring 

a musical lineup made up of Grammy winners and nominees, all in honor 

of the voices that helped form the Vanport jazz community. Choose from 

general admission or VIP access, where you can meet the artists. Enjoy the 

food and beverage area while you’re there and make sure you stop by the 

Oregon Historical Society’s Vanport exhibit. 

vanportjazzfestival.com 

This Portland company offers up a 

lot of creative gifts, but our current 

favorite is the terrarium in a box. 

This hand-assembled DIY kit comes 

right to your door with everything 

you need to make the perfect 

desktop terrarium. Complete with 

seeds, ornaments, raw materials 

and instructions—all you need 

to do is choose your bowl. Seeds 

vary depending on the season, and 

custom options are available, too. 

jpants.com 

mark your 

calendar 

MapleXO Bottle Opener 

MapleXO is doing its part to reduce the carbon footprint of 

the skateboard industry by creating products from recycled 

board manufacturing material. We love this colorful and handy 

bottle opener, perfect for summer days and campouts. This will 

become a keeper. 

maplexo.com 


Pillow talk 

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. 

Top Brands. FacTory-direcT prices. 

bath & body Works • book Warehouse • bruce’s candy 

kitchen • carter’s • christoPher & banks • claire’s • 

daisy may’s sandWich shoP • dress barn & dress barn 

Women • eddie bauer • famous footWear outlet • gnc 

• helly hansen • kitchen collection • l’eggs hans bali 

Playtex exPress • nike factory store • osh kosh b’gosh 

• Pendleton • Perfect look • rack room shoes • rue 21 

• seaside shiPPing center • the Wine & beer haus • tokyo 

teriyaki • toys “r” us • Van heusen • ZumieZ 

www.seasideoutlets.com 

Hwy 101 & 12th Ave., Seaside, Oregon • 503.717.1603 

aPril-december monday-saturday 10-8, sunday 10-6 

January-march sunday-thursday 10-6, friday-saturday 10-8

notebook 

Musician 

Get Comfortable 

TENTS’ music is from the heart 

written by Ben Salmon 

Listen on Spotify 

THERE’S A REASON TENTS calls its music “comfort-pop.” 

Three reasons, actually. 

One is rooted in the Portland quartet’s origin story, 

which starts in Brian and Amy Hall’s marriage. The couple 

loves making music together. He plays keyboards, she plays 

percussion, and they both sing. (Guitarist Christopher Hall 

and drummer Josh Brine complete the band’s lineup.) 

“It’s really, really good for us, especially with young children,” 

Brian Hall said. “It’s sort of like going on lots of dates. It keeps 

us connected.” 

TENTS has been a band for four years—writing songs, 

discovering a style, experimenting and ultimately recording 

a debut album, Deer Keeps Pace, released in May via the 

esteemed Badman Recording Co. The group’s sound is 

glassy and groovy and packed with hooks, merging ’80s altpop 

vibes (think David Bowie, Kate Bush and Peter Gabriel) 

with modern electro-flecked indie rock (a la Destroyer and 

Japanese Breakfast). 

If nothing else, TENTS’ 

sound is soothing and likeable. 

“Our music is sort of maternal 

at times,” Hall said. “Family is an exercise in 

comforting others and being comforted by 

others, so comfort is just a theme.” 

Which brings us to the third reason TENTS plays “comfortpop.” 

Hall spent ten years as a core contributor at Marmoset, 

a Portland-based music licensing agency. And while he says 

making music for ads “absolutely can be creatively gratifying,” 

he also took an opportunity to step away from his job and 

pursue his dreams—to be vulnerable, make music, find joy and 

reach others. 

“It’s great to make a living, but it’s also great to make art 

that lifts up and helps,” Hall said. “In my mind, if you want 

to really serve your neighbor, you have to be able to, at least 

temporarily, suspend your desire to self-preserve. So I guess 

that’s what the band thing is about for me. Helping.” 


notebook 

Bibliophile 

Now We’re Cooking with Fire 

The Campout Cookbook offers tips and tricks to 

up the fun on your next foray into the wilderness 

interview by Marnie Hanel and Jen Stevenson 

WHILE KICKING AROUND ideas for their second cookbook, 

Marnie Hanel and Jen Stevenson, the IACP-award-winning 

authors of The Picnic, kept coming back to their favorite 

childhood food memories, many of which happened to involve 

a campfire. The result is The Campout Cookbook, a collection 

of more than 100 recipes designed to keep campers sated 

from the moment they pile into the station wagon to the 

final breakfast before the rubber hits the road. Here, the coauthors 

discuss the ins and eats of their writing process. 

MH: You camped quite a bit growing up. Did you ever 

imagine you’d write a cookbook about it? 

JS: Never in a million years. But looking back, it actually 

makes a lot of sense. We took very, very long family 

camping trips every summer, and most nights, I would 

lay in the tent wishing I was at a fancy hotel. The 

mosquitos, the dirt, the ceaseless smoke, the raccoons 

(or worse) rustling around the underbrush all night— 

it all seemed so preventable. I mean, surely that Four 

Seasons/Best Western/Bates Motel back in town 

had a vacancy. But I loved meal time—from blueberry 

pancakes and breakfast sausages first thing in the 

morning, to hot dog lunches (the only time we got hot 

dogs, so that was major), and s’mores before bed every 

night—it made the whole thing worth it. 

JS: Besides the importance of wearing fireproof 

(preferably dragon-hide) gloves and not leaving a 

just-roasted Dutch oven chicken where your dog, 

Winnie, can reach it, what was your biggest takeaway 

about fire-cooking? 

MH: That you’re most likely going to burn something, 

and it’s going to be OK. Fire is fickle. One day you’ll 

produce the most perfect golden Dutch oven roast 

chicken the world has ever seen and feel like a camping 

god (until Winnie eats it, that is). The next, you’ve 

got a sad charcoal-skinned bird and have to fall back 

on making campfire nachos (not the worst fate). You 

have to use all your senses, especially smell and, for 

best results, forgo the Off the Grid Old Fashioneds until 


notebook 

“We took very, very long family camping 

trips every summer, and most nights, I 

would lay in the tent wishing I was at a 

fancy hotel. … But I loved meal time— 

it made the whole thing worth it.” 

—Jen Stevenson, co-author 

of The Campout Cookbook 

Illustrations: Excerpted from The Campout Cookbook by 

Marnie Hanel and Jen Stevenson (Artisan Books). Copyright 

© 2018. Illustrations by Emily Isabella 

dinner is served. Otherwise you might get so wrapped 

up in a game of Truth or Dare you forget lasagna is 

cooking in the coals. 

MH: We really upped our cooking equipment game 

doing this book—so long, deviled-egg piping bags and 

tea trays; hello, campfire claws and 10-pound cast iron 

skillets. What’s your favorite new tool in our arsenal? 

JS: The almighty charcoal chimney, a.k.a. our best 

friend forever. I love building a log fire for ambience’s 

sake, but when everyone’s ravenous after a day on the 

trail, it’s just so much easier to light the charcoal in a 

chimney, dump the hot coals into the fire pit, and start 

cooking. It’s the difference between stumbling out of 

the tent in the morning and having the coffee made 

and cinnamon roll dough proofing in fifteen minutes, 

versus a half hour of blearily coaxing damp logs to 

burn while everyone yells helpful things like, “When’s 

the coffee ready? Why’s it so smoky? Did you know a 

bear’s eating the bacon?” from the tent doorway. 

JS: I’ve read that if you don’t season cast iron properly, 

there are consequences. Care to elaborate? 

MH: Very funny. As it turns out, if you bake a cherry 

blueberry crisp in a brand new cast iron Dutch oven 

that hasn’t been sufficiently seasoned, it turns your 

teeth a lovely shade of slate grey. I had to brush my 

teeth eight times to get them white again and, as I 

recall, so did you. 

MH: What are the three things you never hit the 

campground without? Mine are: the tent, the food 

and the hot toddy kit. Oh, and the kids. 

JS: The graham crackers, the chocolate and the 

marshmallows. You can’t camp without s’mores. You 

just can’t. 


food + drink 

Cocktail Card 

recipe courtesy of Raven & Rose 

Elevensies 

1½ ounces Hayman’s sloe gin 

½ ounce London dry gin 

1 ounce lemon juice 

¾ ounce Lady Grey tea syrup 

¾ ounce egg white 

Combine all ingredients in a 

mixing tin and shake without 

ice for 20 seconds. Add ice and 

shake again. Double strain into a 

chilled coupe glass and garnish 

with malt meringues. 

FOR LADY GREY TEA SYRUP 

Brew a pot of Lady Grey tea. Once 

the tea has finished steeping, 

about 4 minutes, combine equal 

parts superfine sugar and tea 

and stir until in solution. Cover 

and refrigerate for up to 2 weeks. 

Beerlandia 

Punch the Beer Belly in the Gut 

written by Jeremy Storton 

illustrated by Allison Bye 

THERE’S A MYTH out there that beer is bad for us. It comes from the beer 

belly and the mentality of, “A moment on the lips, a lifetime on the hips.” 

Know what actually gives beer a bad name? Cartons of ice cream, corn 

dogs, curly fries, 32-ounce mochas and other copious amounts of calories. 

Alcohol has calories, sure, but beer is fat-free and contains carbs. You know, 

those things we load up on before an athletic event. 

Excess beer lowers our inhibitions and standards, and that can result in 1 

a.m. nachos with a new friend who seemed attractive back at the bar. Used 

in moderation, however, this effect can be a tool to improve our mood, 

calm the nerves before approaching someone new or inspire the creation 

of, say, this month’s beer column. 

Beer may also extend and improve one’s life. A study done at my alma 

mater, University of California, Irvine, found that moderate beer drinkers 

will live about 18 percent longer than those who abstain. Not only is 

beer riddled with the essentials of life such as fiber, B vitamins, protein, 

potassium and calcium, but beer has empirically been shown to reduce 

the risk of Alzheimer’s, diabetes, osteoporosis, bad cholesterol and cancer. 

Yes, even cancer. Turns out xanthohumol, a compound found in hops, “has 

been characterized as a broad-spectrum cancer chemopreventive agent” 

that may also do wonders for menopause, according to a paper published in 

Phytochemistry in 2004. 

The moral of the beer story is, if we are going to drink, we ought to drink 

well and drink often—just don’t drink a lot. Moderation is still the accepted 

key to all that is good. Therefore, I propose we skip the diet light beer and 

enjoy some proper Oregon suds, especially after earning it with an outdoors 

adventure in our great state. 


Join our Fiesta Club 

& save every day! 

Special everyday Down To Earth pricing 

Largest variety of open stock in the region 

HOME, GARDEN & GIFT 

532 Olive Street • 541-342-6820 

Mon-Sat 10-6 • Sunday 10-5 

Eugene, Oregon 

Down To Earth is the premier shopping destination 

for unique gifts in the heart of Eugene. Look for 

the old checkerboard silo atop the historic 

Farmers’ Union Marketplace – 

just one block north of 

the Hult Center. 

downtoeartheugene.com 

DTE 1859 Magazine JulAug2018 

our 

for us Join 

2018 Summer 

Concert Series! 

July 8 th & 22 nd 

August 5 th & 26 th 

Learn about the amazing story of our winery 

as you take in the sweeping views of the vineyard. 

Enjoy food pairings with our classic Oregon 

wines in a relaxing setting featuring an 

expansive patio and spacious courtyard. 

OPEN DAILY 11 AM - 6 PM 

FRIDAYS & SATURDAYS 11 AM - 8 PM 

Wine Tasting | Daily Winery Tours | Food Pairings Menu 

WillametteValleyVineyards.com 

8800 Enchanted Way SE · Turner, OR 503-588-9463 · info@wvv.com 

Jim Bernau, Founder/Winegrower

food + drink 

Gastronomy 

Counter Culture 

written by Jen Stevenson 

IF SEEKING a truly memorable summer soirée in Oregon wine country, Anne 

Amie Vineyard’s ninth annual Counter Culture on July 26 checks all the requisite 

boxes. It has the stunning Willamette Valley views, fun-loving company, goofy 

props-stocked photo booth, hammocks built for two, sunset bonfire (fire dancers 

included), street food-inspired dishes from more than a dozen of the region’s best 

restaurants, and perhaps paramount, generous tastings from a bevy of wineries 

both local and international. Designed to kick off July’s International Pinot Noir 

Celebration weekend in style, the festival draws serious culinary talent, and this 

year’s restaurant partners include Pok Pok, Bollywood Theater, Biwa, Ned Ludd, 

Wares, The Country Cat, Pizza Jerk and Bamboo Sushi. Participating wineries to 

watch for include Hiyu, James Rahn and Marshall Davis, while Newberg-based 

craft brewery Wolves & People will pour its acclaimed farmhouse ales and barrelaged 

beers. For the designated driver and other no-proof partiers, sponsors Smith 

Teamaker and Flag & Wire Coffee Co. will provide the non-boozy beverages. 

Tickets are $85, and don’t dally—this ever-popular party sells out every year. 

anneamie.com 

CLOCKWISE FROM TOP LEFT Fire breathers provide entertainment. 

Top restaurants provide the food. Don’t miss a hammock built for two. 


WEEKEND WANDERINGS: 

CENTRAL OREGON 

EN ROUTE 

Heading east on Highway 20 

from Salem, stop for a marionberry 

scone break at homey Rosie’s 

Mountain Coffee House in Mill 

City, or continue on to Mountain 

High Grocery in Detroit for the 

homemade doughnuts. If traveling 

via Highway 26, brake for blueberry 

cake doughnuts and apple fritters at 

Joe’s Donut Shop in Sandy. 

EAT + DRINK 

In Sisters, get a hearty start to the 

day with The Cottonwood Cafe’s 

Big Tree Benedict, piled on a flaky 

homemade herb biscuit. After poking 

around the local shops, take a golden 

milk latte and crêpe break at Suttle 

Tea teahouse, pick up local provisions 

and organic smoothies at Melvin’s 

Market, then share wood-fired pies 

on the patio at Boone Dog Pizza cart. 

Or, drop in for lunch at Rainshadow 

Organics, an enchanting 200- 

acre working farm and market 15 

miles northeast of town, then drive 

two miles south to scenic Faith, 

Hope and Charity Vineyards, a 

unique 312-acre high desert winery 

specializing in cold-hardy varietals. 

If visiting on a Saturday, stay for the 

live evening concert and wood-fired 

pizza. Otherwise, return to town 

and continue wine tasting on The 

Open Door wine bar’s picturesque 

patio, then grab a few local ribeyes 

or homemade kielbasa for the grill at 

Sisters Meat and Smokehouse, an 

artisanal butcher shop with a strong 

sandwich menu and eight local beers 

and ciders on tap. 

Greet the day in Bend with 

a cortado or citrus ginger mint 

cold brew at Spoken Moto, part 

coffee shop and craft beer bar, part 

motorcycle shop. Walk a few steps 

to the Box Factory, a historic former, 

yes, box factory, turned collective of 

hip local restaurants, breweries, bars 

and shops—keep things light with 

an açai bowl and Meet Your Matcha 

smoothie at Fix & Repeat, or indulge 

in the sweet potato sage waffle with 

poached egg and smoked paprika 

hollandaise at beautifully bemuraled 

Foxtail Bakeshop. For lunch, chow 

down on a meatball sub with arugula 

pesto or BLB (Bacon Lettuce Beet) at 

Jackson’s Corner’s cheery westside 

location, then log a few stamps in 

your Bend Ale Trail passport (or book 

a seat on the Bend Brew Bus). For 

dinner, go the white tablecloth route 

at Ariana, join the merry crowd at 

globe-trotting Spork for pozole rojo 

and spicy pork noodles, or backtrack 

to the industrial district for grassfed 

burgers with poblano harissa by 

the bonfire at Scoutpost food cart, 

which also turns out some of the 

best doughnut holes ever fried. Cool 

down with post-supper scoops at 

downtown’s Bonta Natural Artisan 

Gelato, then sip a Rozata Sour 

nightcap at The Dogwood Cocktail 

Cabin. 

Before lacing up your hiking shoes 

at Smith Rock State Park, stop in 

Redmond for a cappuccino at Green 

Plow Coffee Roasters, followed 

by the thick-cut pepper bacontopped 

buttermilk pancake tower at 

charming One Street Down Cafe. 

After a morning on the trail, brave 

the mile-high bacon cheeseburger 

and herb-seasoned waffle fries at 

the Food Fellas cart, parked next to 

Wild Ride Brewing. Burn off a few 

calories cruising the local antique 

shops, or continue 15 minutes up 

Highway 20 to Maragas Winery in 

Culver, for an afternoon of sipping 

award-winning 2015 Blanco alongside 

the bocce ball court. 

SLEEP WELL 

Plan your Sisters escape mid-week, 

and catch one of Suttle Lodge’s 

Wednesday Night Cookouts, held in 

the lodge’s lakefront beer garden; 

or, book one of the summer Dock 

Dinners, which pair top Portland 

restaurants like Mae and Tusk with 

renowned wineries like St. Reginald 

Parish and Cameron. In Bend, 

check into a luxury lodge room at 

Tetherow, and risk never leaving 

the 700-acre resort—play a round 

of golf on the 18-hole course, take a 

yoga or barre class in the new stateof-the-art 

fitness facility, lounge in a 

poolside cabana and dine on seared 

pheasant with a view at Solomon’s, 

then settle in on your patio with a 

glass of Oregon pinot noir to watch 

the high desert sunset.

food + drink 

BEST PLACES FOR 

GRAZING 

IN THE GARDEN 

XICO 

For a taste of Mexico City and Oaxaca in a 

secret urban garden off Portland’s busy Division 

Street, ask for a patio table at this mecca of 

masa and mezcal. Chef Kelly Myers’ dinner 

menu beckons with serrano vinaigrette-tossed 

squid atop homemade blue corn tostadas, 

grilled chorizo verde with grilled cactus salad 

and cinnamon sugar-dusted sopaipillas with 

blackberry mezcal sauce. The recently revived 

lunch and brunch menu holds its own— 

chilaquiles and a Michelada al fresco make for 

the perfect summer Sunday morning. 

3715 SE DIVISION ST. 

PORTLAND 

xicopdx.com 

GATHERING TOGETHER FARM 

Take a mini summer road trip to this working 

Philomath farm, where the south Willamette 

Valley fields and orchards part briefly to 

accommodate the cozy covered porch cafe and 

market. The menu changes with the crops, so 

expect duck breast with boysenberries and Swiss 

chard one week, risotto with grilled eggplant, 

chermoula and sweet corn butter the next. 

Post-meal, browse the farmstand for heirloom 

tomatoes and free-range eggs, buy a few fromscratch 

potato doughnuts for later (or now), 

book one of the monthly wine dinners or sign up 

for the twenty-one-week CSA—the farm offers a 

dozen pickup points throughout the state. 

25159 GRANGE HALL RD. 

PHILOMATH 

gatheringtogetherfarm.com 

DANCIN VINEYARDS 

Summer was made for Southern Oregon sipping, 

especially at Dan and Cindy Marca’s elegant 

Tuscany-inspired winery tucked into the rolling 

hills between Medford and charming gold-rushera 

Jacksonville. Pick a patio perch overlooking 

the lush gardens and lunch on antipasti plates 

piled with local Rogue Creamery blue cheese 

and Rise Up! artisan baguette, salads made with 

greens sourced from nearby Dunbar Farms, and 

a few of the crisp-crusted artisan wood-fired 

pies, paired with a bottle of award-winning 2015 

Coda pinot noir. 

4477 S STAGE RD. 

MEDFORD 

dancinvineyards.com 

David L. Reamer 

Dining 

Canard 


BELLEVILLE MEETS BURNSIDE at two-time James Beard Awardwinning 

chef Gabriel Rucker’s latest venture, a beautiful all-day bistro 

that shares a wall with his revered inner eastside firstborn, Le Pigeon. 

Café by day, spirited wine and cocktail bar by night, Canard’s menu is 

ambitious and playful—dunes of golden uni and avocado lay atop Texas 

toast fingers, oeufs en mayonnaise buried in trout roe and bacon sit in a 

swirl of smoky maple syrup, and there’s as much buzz about the classic 

American cheese and pickles-piled steamburgers as the Swordfish Oscar. 

Naturally, foie gras makes its mark on Rucker’s menu, this time in the 

form of a trio of dumplings crowned with miso-roasted shallots. Coowner 

and sommelier Andy Fortgang oversees the glass-pour-heavy wine 

list, while bar manager Aaron Zieske crafts uncommon cocktails like the 

Foie Turn, a decadent mix of foie gras fat-washed bourbon, Sauternes, 

apricot brandy and sherry, and Breakfast of Champions, made with 

gin, caper brine, dry vermouth and celery bitters (oyster side optional). 

Speaking of booze and bivalves, happy hour features half-off oysters and 

$5 aperitifs, a fitting preamble to your ducketta with pineapple chutney 

… or steamburger. 

734 E BURNSIDE ST. 

PORTLAND 

canardpdx.com 

Canard’s uni Texas toast. 


You are invited to 

The Dance. 

Most impressive with an 

all-star line-up. 

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....... 

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Most impressive with an 

all-star line-up. 

Wine Enthusiast Magazine 

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This destination feels 

almost utopian. 

Sunset Magazine 

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4477 

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dancin 

vine 

outh stage neyards.com road, 1 medford, 541.245.1133 

oreg 

dancin & the 

wine dress 

are the 

trademarks of dancin vineyards, llc. 

all rights reserved. 

4477 

sou 

egon 

dancin 

vineyards.com 1 541.245.1133 

dancin & the 

wine dress 

are the 

trademarks of dancin vineyards, llc. 

all rights reserved. 

Breakfast & Lunch Seven Days a Week 

juices • smoothies • cocktails • espresso • pastries 

8 a.m.–2 p.m. daily 

Full menu served all day 

Brought to you by 

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lalunapdx.com

farm to table 

Farm to Table 

Goodness Grape-cious 

Against the odds, Oregon table grapes 

written by Sophia McDonald 

photography by Carly Diaz 

“When nobody’s 

doing something, and 

they tell you you can’t, 

that’s about the time 

I’m gonna try.” 

— Mike Satterstrom 


farm to table 

AT LEFT Mike Satterstrom stands in the vineyard at Coast Fork Vineyard and Berry Farm. There are more than a dozen varieties of Oregon table grapes on Satterstrom’s farm. 

STRING THE WORDS “Oregon” and “grapes” together and most people immediately visualize the vines that 

run up and down hillsides in the state’s many wine regions. Those with a good knowledge of native plants may 

cite the prickly, yellow-flowered state plant instead. Few will call out the table grapes that come into season in 

August. That’s because for most people, grapes for snacking and cooking come from California and must be 

bought in plastic pouches in grocery stores. 

But those willing to wait for the Oregon crop will discover 

a whole different side to grapes: something as sticky and juicy 

as the first summer peaches—a fruit capable of sending juice 

dripping down your chin and becoming as addictive as the 

best berries. 

Just as Oregon wine grape growers are now giving their 

colleagues in California a run for their money, the Oregon table 

grape industry hopes to someday do the same—likely not in 

terms of quantity, but certainly in terms of quality. 

Mike Satterstrom with Coast Fork Vineyard and Berry Farm 

in Cottage Grove is one of those growers. From his 35-acre 

property near where the Row River meets the Willamette, he 

explained that he learned to cultivate this unusual (for Oregon) 

crop on the competitor’s soil. For much of his life, he grew 

raisin grapes in California’s San Joaquin Valley. He also had a 

pumpkin patch that offered hay rides and other festivities in 

the fall. The agritourism arm of his business meant long hours 

come October, and a heart attack eventually forced him to slow 

down. At his wife’s insistence, they sold their farm in California 

and bought one in Oregon. 

“I was supposed to retire. That didn’t happen,” Satterstrom 

said. Instead, he planted berries and table grapes. People 

advised him against the latter, but he ignored them. “When 

nobody’s doing something, and they tell you you can’t, that’s 

about the time I’m gonna try.” 

Growing grapes requires a year-round commitment. The 

vines must be pruned during their dormant period in the 

winter. After bud break in April there’s more pruning and other 

maintenance, although less so here than in Satterstrom’s old 

home. “The vines here are so clean compared to California,” he 

remarked. “There are fewer bugs and less dirt.” He can mow for 

weed control rather than using sprays. 

Harvest can begin as early as August and typically concludes 

in mid-October. Satterstrom’s season is extended by the fact that 

he has more than a dozen varieties strung between T-shaped 

trellises on his farm. Some, like reddish-purple Jupiter, have 

an oblong shape like the grapes shoppers are used to 

finding in supermarkets. Others, such as pale green 

Lakemont and Interlaken and blackish-blue Mars 

and Venus, are more akin to those found in backyard 


farm to table 

CLOCKWISE FROM LEFT A worker harvests grapes in October. Coast Fork Vineyard and Berry Farm grows a number of grape varieties. The vineyard in Cottage Grove. 

gardens. His favorite is an unnamed black grape developed at 

Cornell University that makes a dusky blue jelly. 

When harvest is done, Satterstrom has no problem selling 

his bounty to wholesalers. “The Northwest wants table grapes,” 

he said. “They’re more valuable here than in California because 

for them, grapes are a commodity. Here, they’re still a rarity.” 

It’s likely, though, that such a statement won’t be true forever. 

Since the table grape industry in Oregon is still in its infancy, 

no one tracks growers or total production. What is known is 

that most Oregon table grapes are grown in the Willamette 

Valley or Columbia Gorge, and they tend to be a marginally 

profitable side crop. “If you’re a farmer growing berries, most 

of your other varieties are done by [late summer],” said Amanda 

Vance, a research assistant in the horticulture department 

at Oregon State University who specializes in table grapes. 

“Grapes are a nice addition to a diversified small farm.” 

Although grapes are most commonly a snack food, there are 

many options for cooking with them. Chef Darrell Henrichs 

with 10Below in Bend said of his chicken veronique recipe, “It 

truly is an old classic that has robust flavors from the tarragon 

and a crisp finish from the grapes. I prefer using red grapes, for 

they give the sauce a pink color that makes a nice backdrop for 

the chive garnish.” 

Sweet grapes can also be used in desserts such as the grape 

crostata from Alisha Falkenstein, pastry chef at Il Solito in 

Portland. The fruit is piled in the center of a pastry crust that 

holds in the delectable juices. 

For something completely different, try Urdaneta chef 

Javier Canteras’s ajo blanco with green grapes. Ajo blanco is 

a cold gazpacho made with almonds, sherry vinegar and dayold 

bread. Grapes add sweet flavor to this unusual, delicious 

summer delicacy. 


The World’s Sweetest 

Tree Ripened Cherries 

Inside and Out, It’s a 

Special Place. 

Own a piece of Ashland’s premier 

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HRCherryCompany.com 

800-709-4722 | info@HRCherryCompany.com 

H2O TODAY 

An exhibit from the Smithsonian Institution Traveling Exhibition Service 

A 55+ Community 

Dive into H20, our 

planet’s lifeblood. 

Through interactive displays and scientific 

insights, discover creative ways to steward 

our water resources well into the future. 

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. 

857 Mountain Meadows Dr. 

Ashland, Oregon 97520 

(800) 337-1301 

www.mtmeadows.com 

Voted America’s Best by National Council 

on Senior’s Housing.

farm to table 

Oregon Recipes 

Grape Creations 

CLOCKWISE FROM LEFT 

Urdaneta’s ajo blanco with green 

grapes. Chicken Veronique from 

10Below. Il Solito’s grape and 

frangipane crostata. 


farm to table 

Ajo Blanco with Green Grapes 

PORTLAND / Urdaneta 

Javier Canteras 

SERVES 6-8 

1½ cups blanched almonds 

2 2-inch slices of day old baguette, toasted 

6 peeled garlic cloves 

6½ cups cold spring water 

1 cup extra virgin olive oil 

2 tablespoons sherry vinegar 

Zest and juice of 1 lemon 

1 tablespoon sea salt 

24 green grapes, halved 

Spanish smoked paprika 

Extra virgin olive oil for garnishing 

Place all ingredients except for the grapes, paprika 

and olive oil in a blender and puree until very 

smooth, about 1 minute. Strain the soup through 

a fine mesh strainer and chill in the refrigerator 

for 1 hour. Divide soup into six to eight bowls 

and garnish with the halved green grapes and a 

dusting of smoked paprika. Finish the dish with a 

drizzle of extra virgin olive oil. 

Chicken Veronique 

BEND / 10Below 

Darrell Henrichs 

SERVES 2 

2 skinless, boneless chicken breast halves 

2 tablespoons butter 

1 shallot, chopped 

2 teaspoons chopped fresh tarragon 

1 teaspoon orange zest 

⅔ cup small green and/or red seedless 

grapes, cut in half 

½ cup dry white wine 

½ cup whipping cream 

Thin-cut chives for garnish 

Cut or butterfly chicken lengthwise so it is all the 

same thickness. Salt and pepper chicken breasts. 

Melt butter in heavy medium skillet over mediumhigh 

heat. Add chicken breasts to butter and sauté 

until brown and cooked through, about 3 minutes 

per side. Transfer chicken breasts to plates. 

Add shallot, tarragon and orange zest to 

drippings in skillet. Sauté over medium-high heat 

until shallot begins to soften, about 2 minutes. 

Add grapes, wine and cream and boil until sauce 

thickens enough to coat spoon, about 5 minutes. 

Season sauce with salt and pepper. Spoon sauce 

over chicken and serve. 

Grape & Frangipane Crostata 

PORTLAND / Il Solito 

Alisha Falkenstein 

FOR THE PIE CRUST 

1½ cups all-purpose flour 

¼ teaspoon salt 

1 teaspoon granulated sugar 

4 ounces unsalted butter, cold 

4-5 tablespoons cold water 

FOR THE FRANGIPANE 

¾ cup unsalted butter, softened 

¾ cup granulated sugar 

¾ cup almond flour 

1 lemon, zested 

1 egg 

¼ teaspoon vanilla extract 

¼ teaspoon almond extract 

FOR THE GRAPE MIXTURE 

13 ounces whole red seedless grapes, about 25 grapes 

2 tablespoons extra virgin olive oil 

½ teaspoon ground cinnamon 

2 tablespoons granulated sugar 

1 teaspoon coarse sea salt 

FOR THE PIE CRUST 

Combine dry ingredients and cut in the cold butter using 

your hands, until the mixture resembles a coarse cornmeal. 

Slowly add cold water just until dough starts to form. You 

may not need all of the water. Keep mixing until dough is 

just combined, but do not overmix as it will lead to a tough 

crust. Wrap in plastic wrap and refrigerate for at least an hour, 

or overnight. 

FOR THE FRANGIPANE 

In a stand mixer with the paddle attachment, cream butter, 

sugar, almond flour and lemon zest together. Slowly add in 

egg, vanilla extract and almond extract. Scrape the bottom of 

the bowl and mix until smooth. 

FOR THE GRAPE MIXTURE 

Combine all ingredients, and toss together. Be sure the grapes 

are evenly covered. 

Preheat oven to 375 degrees. If the pie dough was 

refrigerated overnight, let it sit out to soften just enough to 

easily roll out. Roll dough on a floured surface into as much 

of a circle as possible. Roll dough so it is ¼-inch thick, then 

cut dough to make into an even circle. Place rolled dough on 

a parchment lined sheet pan. 

Spread frangipane on prepared dough, being sure to leave 

a 1-inch border on the outside edge. Evenly arrange grape 

mixture on top of the frangipane. Fold dough over grapes, 

creating about a 1-inch wide crust. Brush with egg wash or 

heavy cream, sprinkle with turbinado or granulated sugar. 

Bake at 375 degrees for 15 minutes, then reduce temperature 

to 350 degrees and bake for another 10 minutes or until crust 

is golden brown and the grapes begin to split. Let cool slightly, 

then serve with vanilla bean ice cream or whipped cream. 


farm to table 

Home Grown Chef 

Grape Expectations 

written by Thor Erickson 

photography by Charlotte Dupont 

MY DAD WOKE me up at 5 a.m.. 

He and I had slept on the floor of our 

’71 Dodge van—my three sisters had 

gotten the royal treatment and slept 

on the seats. Hitched to the back of 

the van was a 5-yard grape gondola 

that we had picked up the night 

before. After a quick breakfast of 

day-old pastries and oranges, my dad 

handed out gloves and curved bladed 

knives. The sun was already warm and 

getting warmer on the mid-August 

morning. We were picking grapes. 

My family owned a (very) small 

winery, and every year made the 

journey to pick the grapes, which we 

would later crush and press, yielding 

the juice that would become wine. 

If we filled the gondola by lunchtime, 

a picnic under a shady tree would 

be the reward. I very quickly began 

picking grapes, placing each plump 

bunch into a green pickle bucket. I 

filled my first 5-gallon bucket and 

dumped it carefully into the gondola. 

The emptiness of the big trailer was 

expansive. It seemed as if we would 

never fill it. After my third bucket 

was dumped in, I stopped looking and 

just kept picking grapes and dumping 

them in. My sisters were working at 

a much slower pace and seemed to 

be complaining a lot. Soon a group 

of “professional” grape pickers was 

around us, picking grapes for another 

winery. “We’ll never get that picnic,” I 

said to myself. My 11-year-old hands 

started moving more quickly. I began 

running to the gondola, my bucket 

brimming with grapes. I soon needed 

to travel farther into the vineyard to 

get grapes, making my travel time to 

the trailer even longer. My neck and 

ears were becoming sunburned. This 

was not what I had signed up for. 

As the day moved on, I kept 

working and soon lost track of time. 

My dad called to me as I dumped a 

bucket of grapes into the seemingly 

full gondola. “Come and have lunch,” 

he yelled. I stopped and joined my 

sisters, who looked as if they had 

already been enjoying lunch for a 

while. While enjoying the picnic, I 

pondered the trailer full of grapes and 

what they would become. 

Columbia River King Salmon 

with Roasted Grapes 

Thor Erickson 

SERVES 8 PEOPLE 

2 large bunch red seedless grapes 

4 tablespoons olive oil, divided 

8 sprigs fresh thyme 

Salt and pepper to taste 

Zest of one lemon 

2 pounds wild Columbia River 

King Salmon, divided into four 

8-ounce pieces 

Preheat oven to 375 degrees. Place grapes 

on a baking tray and toss with 1 tablespoon 

olive oil. Season lightly with salt and pepper. 

Roast grapes for 15 to 20 minutes or until 

softened and beginning to caramelize. 

Remove from heat and set aside. 

Season salmon with salt and pepper. Add 

remaining olive oil to a cast iron skillet over 

medium-high heat. When oil is hot but not 

smoking, add salmon and cook for about 3 to 

4 minutes on each side. The salmon is perfect 

when the internal temperature reaches 

135 degrees. 

Transfer salmon to plates and top with 

roasted grapes. Garnish with fresh thyme 

leaves and fresh grated lemon zest. 


It’s not forever, 

but it can 

make their 

forever better 

Foster Plus surrounds foster families 

with extra support, every step of the way. 

Connect with an agency near you. 

FosterPlus.org

home + design 

New Beginnings 

Oregon designers reinvent classic buildings 

BELOW After a fire, Office 52 Architecture 

redesigned and rebuilt a friend’s Foursquare 

with modern touches. 

written by Melissa Dalton 

A Modern Foursquare in Southeast Portland 

WALK DOWN ANY street in inner Southeast Portland and you’ll see the Foursquare. As a popular build 

after the Lewis and Clark Centennial Exposition of 1905, Foursquares stand two-and-a-half stories high, 

usually have a wide front porch, and eschew the ornate flourish common to their Victorian predecessors. 

Even the name is straightforward, referring to the four boxy rooms on the main level. “The Foursquare is 

a classic Portland typology,” said architect Isaac Campbell, who runs Office 52 Architecture with partner, 

architect Michelle LaFoe. “The only house we have more of are bungalows.” 

In 2013, close friends of the pair lost their 1906 

Foursquare in a devastating fire that occurred when the 

family was out. “The family got back from dinner and the 

house was engulfed,” Campbell said. Afterward, friends and 

neighbors immediately pitched in to help rebuild, including 

Campbell and LaFoe. “The house was still standing but the 

smoke and fire damage was such that it wasn’t salvageable,” 

Campbell said. “We stepped forward to design the house 

and reimagine what it could be.” 

At the beginning of the process, the family thought they 

might like to build something very modern. But they soon 

realized that such a design wouldn’t fit with the feel of 

the Sunnyside block they had lived on for a decade. “That 

became interesting for the project,” Campbell said. “How 

do we give the family what they need—a modern house— 

but also keep it respectful of the neighborhood in terms 

of its massing and materials?” Their answer was a modern 

Foursquare, built on the foundation of the old, but tweaked 

in strategic ways. 

To start, the architects expanded the original Foursquare 

layout into a six-square, adding depth but not 

width to the building, so that from the sidewalk 

the house appears to sit much as it did before. 

Then they nudged up the roof height just 3 feet, 

Office 52 Architecture 


©2018 California Closet Company, Inc. All rights reserved. Each franchise independently owned and operated. 203209 

Experience a California Closets system custom designed specifically for you and the way you live. 

Visit us online today to arrange for a complimentary in-home design consultation. 

503.885.8211 californiaclosets.com 

PORTLAND 1235 W. Burnside St. TUALATIN 18862 SW Teton Ave. BEND 937 Newport Ave.

home + design 

FROM TOP The Foursquare’s living room 

now flows into the dining and kitchen 

spaces. The new home’s exterior. 

Photos: Office 52 Architecture 

which enabled them to slip in an occupiable third floor, and 

insert more bathrooms, bedrooms and storage throughout. 

The main floor retains the previous Foursquare’s room 

placement, only now the living, dining, and kitchen spaces flow 

into one another, and a wide tri-fold door opens the interior to 

the backyard. 

A vital alteration to the original Foursquare plan was the 

location of the staircase. “The stair in the old house had been 

tucked into the corner by the entry. It was difficult to keep it 

there because it didn’t meet code,” Campbell said. The architects 

moved the staircase to the center of the home and capped it 

with six skylights in the roof, so that now “light cascades all the 

way down through the house,” Campbell said. “With three kids, 

it also allows them to hear what’s going on between floors.” On 

the third floor, a new laidback family room soaks up the sun, its 

windows capturing fantastic city views that hadn’t previously 

been accessible in the attic. 

Construction finished in 2015, with the new Foursquare’s 

completion a catharsis for the family. “They wanted 

the new house to have memories of the old house,” 

Campbell said. “It’s a house that is respectful of its 

neighborhood and past, but also forward-looking.” 


DREAM BIG 

Bend, Oregon 

“Amazing agent; our experience couldn't 

have been better. We had the smoothest 

transaction—all made possible by Natalie and 

her assistant’s quick and accurate responses. 

No detail is left unchecked with these two on 

your side. I'm originally from the Bay Area and 

we do things at a speed that Natalie and Laura 

not only kept up with but surprised us!!!! I'd 

recommend them to anyone without hesitation!!!” 

—JB 

A 

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1186 NW 

Redfield Cir. 

$2,100,000 

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2452 NW 

Drouillard Ave. 

$849,000 

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60470 

G 2459 NW 

Arnold Market Rd. Crossing Dr. 

$1,700,000 $667,000 

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Collett Way Big Bear Ct. 

$1,180,000 $600,000 

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D 61385 

I 20157 

Meeks Trail Stonegate Dr. 

$1,150,000 $509,000 

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Perspective Dr. 

$985,000 

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Davenport Ave. 

$505,000 

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Brokers are Licensed in the State of Oregon. 

Laura Blossey, Broker 

949.887.4377 

laura.blossey@sothebysrealty.com 

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Natalie Vandenborn, Broker 

541.508.9581 

nvandenborn@gmail.com 

www.experiencebendliving.com

home + design 

Photos: Cheryl McIntosh/greatthingsaredone.com 

CLOCKWISE FROM LEFT The barn’s exterior was painted red to give it character. The fireplace’s 

chimney is in a faux watertower. A lookout tower gives room to take in the views of the mountains. 

A Refreshed Barn in Tumalo 

Sometimes it takes a little elbow grease to reveal a building’s 

character. Such was the case with this rustic barn on a Tumalo 

ranch. The barn’s second floor had been converted into a 

slapdash one-bedroom apartment of an indeterminate era. 

Basic finishes, like knotty pine paneling with a waxy sheen 

and blah beige carpeting, did nothing to evoke the barn’s 

provenance or show off the fantastic views of the Three Sisters 

and surrounding ranch land. Neither did the exterior fare any 

better: “It was brown on brown on brown,” said Alexandria 

Reid, an interior designer with the Bend-based firm Legum 

Design. In 2015, Reid and contractor Kevin Rea, owner of Rea 

Company Homes, teamed up with the homeowners to gut 

the “remuddle” and tap the building’s potential. 

Throughout the eight-month remodel, the team’s top 

priority was to ensure the barn’s interior and exterior meshed. 

“The idea was to redo it but not have it look like we redid it. 

The client wanted it to be fresh, but he didn’t want it to be 

out of character,” Reid said. To that end, the exterior received 

new siding and a coat of traditional red stain, X-panel doors 

and all new windows. Then the waxy paneling and lackluster 

drywall inside was replaced with vertical whitewashed, handdistressed 

pine planks, and cedar paneling and a series of Fir 

collar ties at the ceiling. “There’s no sheetrock in the whole 

place,” Rea said. 

Two additional moves fulfilled the design ethos. First, the 

team rebuilt the staircase leading to the barn’s third-story 

observation tower. Metal accents, via steel mesh panels and 

a custom railing, deliver cool contrast to the wealth of wood. 

The fireplace feature proved a bit more tricky, Reid said: 

“We asked, ‘How do we get this to speak to the rest of the 

house?’ We wanted it to feel purposeful.” The solution was the 

addition of a faux exterior water tower with metal banding, 

its barrel carried inside so as to provide a striking focal point 

to the open layout, as well as a chimney for the fireplace 

to vent. 

Choosing colors was a balancing act between the deep red 

of the kitchen cabinets and the blue tones in the chic living 

room upholstery. 

“The pop of red is the only super warm tone that we have in 

the remodel,” said Reid. “It definitely gives you that barn feel 

to have the red kitchen.” Concrete countertops, a sheet metal 

backsplash, and a custom metal stove hood temper the fiery 

hue and sync up with the bespoke metal fireplace surround 

and staircase. 

In the lookout tower, walls sheathed in cedar and a counter 

fashioned from a chunk of juniper picked up in the desert 

create a cozy nook to appreciate the views. “The tower is 

the best spot ever to drink your coffee in the morning,” Reid 

said. In fact, since the remodel wrapped, the guest digs have 

become the preferred retreat for the homeowners. “They 

started staying there because they loved it so much,” Reid 

said. “It’s like you’re in your own world.” 

MORE ONLINE 

For more home and design photos, go to 1859magazine.com 


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home + design 

Cheryl McIntosh/greatthingsaredone.com 

If you like the look of the Tumalo barn 

remodel’s concrete countertops, consider 

trying a concrete veneer in your own home. 

DIY: Concrete Veneer Countertops 

CONCRETE IS A VERSATILE MATERIAL. It acts as a modern accent on the kitchen counters in the Portland 

Foursquare and also adds an industrial element to the Tumalo barn. If you’re looking to spruce up your own 

kitchen countertops and want to bring concrete into the mix, consider concrete veneer. Whereas pouring and 

forming concrete counters is much more time-intensive, applying concrete veneer over existing surfaces, like 

laminate or tile, is a temporary upgrade that can be done over a few days. Here are the basic steps: 

1 

CHOOSE THE PRODUCT 

TROWEL ON 

2 

Ardex Feather Finish (available on Amazon) is a 

popular choice among industrious bloggers who 

have done this project. There’s also SkimStone, a 

hybridized cement coating available in store and 

online at the Portland-based specialty finishes shop 

Brush & Trowel. Be sure to read all manufacturer 

instructions before applying any product. 

PREP THE COUNTER 

Surface prep will depend on the substrate being 

covered and the product used. For instance, 

SkimStone recommends applying a base coat 

of its Bonding Primer over existing counters to 

give the veneer purchase. Other products might 

require the surface be sanded first. Make sure 

the substrate is clean of dust and grease before 

moving on. 

4 

Spread a thin layer of concrete veneer over the 

countertop with a trowel, making sure to hold it at 

a consistent angle and use steady pressure. Allow 

the coat to dry completely and sand gently between 

layers. Sanding creates a lot of dust, so wear safety 

glasses and a mask. Depending on the product and 

the look you’re after, the process typically requires 

several rounds of application. 

ADD SEALER 

Choose a food-safe sealer for kitchens and test 

before using to see if it changes the color of the 

concrete. Follow manufacturer instructions, which 

will typically include applying several coats with a 

brush or roller, so the sealer fully penetrates and 

covers the concrete coating. Be sure to let the 

countertop cure before heavy use. 


home + design 

A Rustic Revamp 

Homey pieces for a barn makeover look 

Upgrade the living room sofa with a Frazada de los 

Andes Throw, a vibrant handwoven blanket sourced 

from South America and exclusively available from L 

Market, the shop filled with handpicked items from 

the designers at Legum Design. 

In 2012, designer and Wallowa County native 

Tyler Hays purchased the 107-year-old M. Crow 

& Co. General Store in Lostine to prevent its 

closure. Today he stocks its shelves with unique 

home goods and his custom designs, like this 

rustic pitcher shaped from Wallowa County clay 

in Hays’ Philadelphia studio. 

mcrowcompany.com 

shoplmarket.com 

Keeping it hyperlocal could be the 

motto of Eugene-based woodworkers 

Urban Lumber Co. The studio salvages 

wood in the Eugene metropolitan area, 

mills it in Springfield, then designs and 

builds furniture. We like the lines of 

the Live Edge Cedar and Steel Bench 

for how it marries the organic curve of 

the wood seat with the strict geometry 

of the custom steel plate base. 

urbanlumber.co 


mind + body 

Feel the Burn 

Jessi Duley builds a fitness empire 

while balancing a hectic home 

written by Mackenzie Wilson 

Jessi Duley 

Owner, BurnCycle 

Age: 36 

Born: Portland 

Residence: Portland 

WORKOUT 

I do spin three days a week and 

strength train two to three times 

a week. I’ve been an avid spinner 

for years, hence why I started 

BurnCycle. But after I had my son, 

Fox, I realized my body needed 

more, which is why I opened my 

cross-training studio, The Lab. 

NUTRITION 

Backup bananas because we go 

through about a bushel a day in the 

Duley house. Emergency burritos 

and wine in a can because I have 

too much energy and too many 

kids to put it in a glass and not 

break it. 

INSPIRATION 

Anyone actually doing something 

inspires me, but I also make it a 

point in my life to find mentors. 

Investing in people and seeing their 

growth really inspires me, too. 

I have to give credit where credit 

is due. A lot of what has allowed 

me to live this lifestyle is my 

partner. He is an entrepreneur as 

well and has been at it longer than 

me, so he helps guide me on this 

crazy path. 

EVENTS 

July 22: The Summer of Joy Games 

A decathlon at Portland’s 

Providence Park to benefit the 

Children’s Cancer Association. Sign 

up at burn-cycle.com.

mind + body 

IMAGINE OPENING three businesses in two 

states in less than five years. Jessi Duley did all 

that while raising three kids under the age of 5. 

In 2008, she moved to Oregon after traveling 

through India and Nepal, where she was doing 

some soul searching. “It was kind of like a snow 

globe moment where you need the world to flip 

you upside down, kick the shit out of you and then 

you put yourself back together and go figure out 

where you’re going to land,” Duley said. “I decided 

to come back to Portland.” 

She returned to a career in TV and film 

production and that’s when the epiphany—“This is 

not my life”—hit her. A month later, she’d created 

a business plan for a cycling studio. Duley opened 

BurnCycle in Portland’s Pearl District at the end of 

September 2013. By February 2014, the business had 

hit her 2015 projections. “It was the entrepreneurial 

dream,” Duley said. 

Part of her success came from striking while the 

iron was hot. She says she launched BurnCycle 

right when boutique fitness was hitting the scene 

in Oregon. Her quest to create big moments was 

the other key component to BurnCycle taking off. 

“Anything I do, I just have to go big,” she said. “I just 

live for the boom.” 

BurnCycle offers a forty-five minute, full-body 

workout on a stationary bike, with music and 

an instructor. 

Duley doesn’t make a big deal of the fact that 

she had her first child a month before opening 

BurnCycle, but she’ll gush about how it prepared 

her to help others along their own fitness journey. “I 

gained 42 pounds with my first pregnancy, then we 

opened our doors and I couldn’t physically do the 

physical fitness that I was trying to sell,” Duley said. 

Finding time to work out solidified the concept of 

self-care for her. 

When it comes to fitness, nutrition and the 

elusive work-life balance, Duley believes in giveand-take. 

She shops on the perimeter of the grocery 

store where the less processed foods are and she’s 

OK with eating off her kids’ plates when the night 

calls for dino-nuggets. She crosstrains to combat the 

effects of a go-go-go lifestyle. As an entrepreneur, 

she’s realized working past midnight doesn’t do her, 

her business or her family any favors. 

“I’m trying to find moments of contentment,” 

Duley said. “I’m so grateful to have been given this 

platform to be able to do what we’re doing and give 

the community this space because if it was just 

me or just the instructors, we wouldn’t be doing 

anything. … Everybody else meets us halfway and 

that’s where the magic happens.” 


artist in residence 

Songwriter Roger Nichols sits at 

the piano in his home in Bend. 

He’s Only Just Begun 

Bend man made, and still makes, iconic music 

written by Holly Hutchins 

photography by Joe Kline 

IT STARTED AS a Crocker Bank TV commercial. It evolved 

into one of popular music’s most iconic songs, eventually 

voted into the Rock and Roll Hall of Fame. 

“We’ve Only Just Begun,” made famous by Richard and 

Karen Carpenter in 1970, owes its origin to legendary 

songwriter and longtime Bend resident Roger Nichols. To 

date, this classic has played on the air more than 4 million 

times, earning the distinction of being one of the top fifty 

songs of the twentieth century. 

Over the years, Nichols’ music, co-written with Paul 

Williams, Tony Asher, Bill Lane and other notable lyricists, 

has been recorded by hundreds of artists worldwide, including 

Barbra Streisand, Three Dog Night, Barry Manilow, Paul 

Anka, Johnny Mathis and on and on. 

Nichols also composed commercial spots for a client 

list that reads like a “Who’s Who” of corporate America, 

including several commercials for Kodak with lyrist Lane. 

One, titled “The Times of Your Life,” became a huge hit for 

Paul Anka in 1976. 

He earned gold records and nominations for Grammys, 

an Emmy and an Academy Award, wrote music for some of 

the most famous artists and corporations of all time, then 

largely stepped away from the music industry in the 1980s to 

live under the radar in Bend. Now he’s back, with his first allinstrumental 

album, a collection of new and up-tempo tunes 

titled, “Music for the Fun of It.” 

Why Bend? His answer in large part is the same that 

countless transplants have given over the years—quality of 

life. But that was mixed with a dynamic change in the music 

industry and a budding interest in real estate. When Karen 

Carpenter died in 1983 after a long struggle with anorexia, 

Nichols reflected—gone was the warm, melodic sound of The 

Carpenters and with it, he felt, the heart and soul of that genre. 

It was time for a change. A high school friend living in 

Bend introduced him to a commercial real estate 

agent who in turn showed him the dilapidated 

downtown O’Kane building. “I really wasn’t looking 

to do something besides music, but this building 


OCTOBER 11-14, 2018 

CHANGE HAPPENS HERE. 

BendFilm.org

artist in residence 

NEW ALBUM 

Roger Nichols has a new 

all-instrumental album 

that he describes as 

a combination of new 

tunes and classics that 

“are mostly up-tempo.” 

“It’s happy music and 

just for fun,” he added. 

Thus the title, “Music 

for the Fun of it.” 

He wrote “The Wedding 

Procession” at 

age 19 when enrolled 

in a UCLA piano class. 

Not only did he play it 

for his final exam, he 

orchestrated it later for 

his wedding to his wife, 

Terri. 

“The Winner’s Theme” 

is an instrumental 

Nichols wrote for NBC 

and the 1980 Olympics 

in Moscow. The U.S. 

boycott of the games 

in response to Russia’s 

invasion of Afghanistan 

meant NBC drastically 

cut its coverage, thus 

limiting exposure for 

Nichols’ theme. 

Even so, the song 

earned Nichols a 

sports music Emmy 

nomination. 

For television, Nichols 

wrote the original theme 

music for the popular 

“Hart to Hart” series. At 

first used as the opening 

music, it was later 

re-orchestrated for use 

in the background during 

love scenes. 

The CD is available 

for purchase by calling 

800-235-0471. 

and downtown Bend just struck a nerve 

with me,” he recalled. In 1985, he bought 

the building, saving the 1916 relic from 

an impending tear-down, then launched 

an elaborate four-year restoration and 

got the building on the National Register 

of Historic Places. He eventually moved 

to Bend in 1988, married his wife, Terri, 

and together they raised three daughters, 

Claire, Caroline and Caitlin. 

“But I’ve always managed to keep my 

fingers in music,” he said. Examples include 

albums in 2007 and 2012 that include 

many of his best-known tunes from the 

1960s and 1970s. He also collaborated 

with his wife and Dr. Sheila O’Connell- 

Roussell to produce a musical in 1992, 

“HerStory: The Mother’s Tale,” a portrait 

of the mother of Jesus and other women 

in the gospels that had more than 100 

performances throughout the U.S. and 

traveled to Ireland. 

Born in Missoula, Montana, Nichols 

grew up in Santa Monica, California, 

enjoying the musical and artistic influence 

of his parents—his mother a classical 

pianist and his father an accomplished 

photographer and college dance band 

saxophone player. Nichols said he got his 

first inspiration for songwriting from his 

father. “My father was intrigued with many 

of the songwriters of the time, particularly 

Johnny Mercer,” he said. “Looking back, 

he really increased my awareness and 

appreciation of good songwriters.” 

After graduating from high school, 

Nichols put together a singing group 

called Roger Nichols and the Small 

Circle of Friends. Given an opportunity 

to record a couple of demo tapes at one 

of Hollywood’s top recording studios, 

Nichols remembers being blown away by 

the experience. “Once we heard our music 

being played back in a professional studio, 

we kinda flipped out. This was really cool!” 

Others heard the demo tapes, including 

musician Herb Alpert. When Alpert 

listened to Nichols’ instrumental, “The 

Treasure of San Miguel,” he said, “Wow, I 

love that tune,” then asked, “Who did you 

write it for?” Quick on his feet, Nichols 

responded, “I wrote it for you!” This was 

Nichols’ breakthrough recording, and 

Alpert became one of his biggest fans and 

mentors over the years. Soon after, Paul 

Williams joined Nichols, their string of 

Carpenter hits followed, and the rest is 

history. Nichols always wrote the melodies 

first, then Williams would write the lyrics. 

Their portfolio of Carpenter hits includes 

“We’ve Only Just Begun,” “Rainy Days and 

Mondays,” “I Won’t Last a Day Without 

You,” and “Let Me Be the One.” 

When “We’ve Only Just Begun” was 

rocketing up the charts, so was another 

Nichols-Williams classic, “Out in the 

Country” for Three Dog Night. It was 

an extremely rare occurrence for any 

songwriter to have two smash hits on the 

airwaves at the same time. 

The accolades have been lavish—he 

has three gold records, two Grammy 

nominations, one Emmy nomination, a 

CLIO award for “Times of Your Life,” and 

even an Academy Award nomination for 

theme music for the 1971 documentary 

short film “Somebody Waiting.” 

He has two explanations for his 

inspiration. Nichols’ pragmatic answer is 

“the phone call.” Nichols tells the story of 

when famous songwriter Sammy Kahn was 

asked, “What comes first, the words or the 

music?” Kahn responded, “the phone call.” 

So it was with Nichols—the phone call 

from Crocker Bank wanting a song with a 

wedding theme, which led to “We’ve Only 

Just Begun,” the phone call from Bill Lane 

wanting music for a story of photographic 

memories for Kodak, all the calls from The 

Carpenters. “They were looking for music, 

so Paul and I wrote for them.” 

His deeper answer is his innate talent. 

“I can sit at the piano and write anywhere, 

anytime, if I need to or want to. It’s just in 

my bones,” he said. 

Looking back, Nichols said it was heady 

stuff working with Paul Williams and other 

supernovas like The Carpenters, Streisand 

and Alpert, and said Hollywood was a 

gracious, respectful and enjoyable place 

to work then. “I really don’t have any bad 

memories from Hollywood,” he said. “I 

had a good career, moving from one great 

artist or project to another, staying busy 

and successful, thanks to some wonderful 

partners in music.” 


LIVE FRIDAY SEPT 7 8|7C 

STANDUPTOCANCER.ORG 

American Lung Association’s LUNG FORCE, Breast Cancer Research Foundation, Canadian Cancer Society, Canadian Institutes of Health Research, 

Cancer Stem Cell Consortium, Farrah Fawcett Foundation, Genome Canada, Laura Ziskin Family Trust, LUNGevity Foundation, National Ovarian Cancer Coalition, 

Ontario Institute for Cancer Research, Ovarian Cancer Research Fund Alliance, Society for Immunotherapy of Cancer 

STAND UP TO CANCER IS A DIVISION OF THE ENTERTAINMENT INDUSTRY FOUNDATION, A 501(C)(3) CHARITABLE ORGANIZATION. IMAGES ARE FROM STAND UP TO CANCER TELECASTS AND EVENTS. 

THE AMERICAN ASSOCIATION FOR CANCER RESEARCH (AACR) IS STAND UP TO CANCER’S SCIENTIFIC PARTNER.

STARTUP 58 

WHAT’S GOING UP 60 

WHAT I’M WORKING ON 62 

MY WORKSPACE 64 

GAME CHANGER 66 

pg. 64 

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startup 

Keeping It Simple 

Pop of Joy wants to keep your wedding 

manageable, simple and beautiful 

written by Sheila G. Miller 

WEDDINGS ARE SUPPOSED to be about one thing—two 

people declaring their love and commitment to one another. 

But over the years, they’ve also morphed into focusing on other 

things, like twenty bridesmaids and photo booths and donut 

walls and sparkler sendoffs and coordinated dances and multiple 

dress changes. 

Now, Sharayah Dancer has a plan to bring the meaning back 

into focus with her new company, Pop of Joy. 

“We want to make sure to make it so easy for brides,” Dancer 

said. “Weddings get crazy and so stressful, and there are so 

many parts to weddings that people don’t understand until they 

start planning.” 

Dancer, with a business partner, used to run Blush Events, 

a wedding planning company in Salem. But after her business 

partner moved to Bend, the pair began to phase out the business 

and she chose to focus on Pop of Joy. 

Having worked in the wedding industry for about eight years, 

at a venue, in catering and rentals, she was well-versed in the 

challenges of throwing a wedding on a budget. She had personal 

experience, too—her budget when she got married was $3,000. 

The pair found that while Blush Events was fun, it wasn’t as busy 

as they’d hoped—partly because Salem is simply not as affluent 

an area as, say, Portland or Bend. There weren’t a lot of clients 

interested in big-budget weddings. 

“I wanted to continue working in the wedding industry, and 

I wanted to find a way to make affordable weddings for brides, 

especially in this area,” Dancer said. “Most of my brides, when I 

worked at Blush, their budget was about $25,000. It’s just so hard 

to find affordable vendors, and I really wanted to be able to give 

them something that was beautiful but still affordable.” 

So she used her connections. Dancer, who owns the 

company with her husband, relied on mentors in the industry, 

and reached out to inexpensive vendors she’d cultivated over 

the years. For example, she works with For the Love of Pete, 

a Salem company that provides reasonably priced rentals for 

weddings and other celebrations. 

“We contacted some vendors and people were really excited to 

get on board,” she said. “They feel the same way that I do, they all 

want to be able to provide affordable weddings to brides.” 

The average couple coming to Pop of Joy has a budget between 

$2,500 and $3,000. “They’re looking for something that’s a bit more 

simple than a traditional wedding,” she said. “They’re more casual.” 

Dancer calls it “semi-all inclusive,” as in, you provide the venue, 

we’ll provide the rest. 

There are three package options, all designed for twenty-four 

people to attend—more people means more money. The first 

“We want to make 

sure to make it so easy 

for brides. Weddings get 

crazy and so stressful, and 

there are so many parts to 

weddings that people don’t 

understand until they 

start planning.” 

package, $600, for a two-hour ceremony and reception, includes 

an officiant, twenty-four chairs, an arch to get married under, 

a table for cake and drinks, and the setup and take down of the 

event. More time can also be arranged for a higher cost. 

The second package, $1,700, adds in florals including a 

bouquet and boutonniere, a cake with plates and utensils, 

napkins, champagne flutes, sparkling cider, bottled water and 

trash and recycling. The most robust package, $2,500, includes a 

photographer. Couples pick flowers and cake flavors. 

“We wanted to make sure we were going to be affordable for all 

budgets,” Dancer said. “We realized that some brides have family 

members to help out, who want to bake a cake, or brides want to 

go to the Saturday Market and pick up their own flowers. So we 

want to provide the important basics. 

“Everyone wants to do something different, so it’s fully 

customizable.” 

The company is currently planning a wedding on the beach in 

Gearhart. “A lot of brides want to get married on the beach but 

they don’t quite know how to do it, how to get that set up,” Dancer 

said. “Plus, there are very few vendors there.” 

For now, the couple picks the venue—often a friend or family 

member’s backyard or a park—and she brings the wedding to 

them. Eventually, she hopes to have her own small venue in the 

Salem area. 

“Something really beautiful, small and simple and with lots of 

natural light,” Dancer said. “That’s extremely difficult to find in this 

area. We want to provide not just weddings but also do other types 

of events, parties and bridal showers.” 

In the end, Dancer said, couples will have saved money and had 

a beautiful day. 

“People can use the money for a house down payment instead 

of on one day.” 

MORE ONLINE 

— Sharayah Dancer, of Pop of Joy 

To learn more or to book your pop-up wedding, go to 

popofjoyoregon.com 


what’s going up? 

FROM TOP The lobby of Framework 

will include a bank and an exhbiit about 

the building. Framework, a 148-foot-tall 

building, will be the first of its kind. 

Renderings: LEVER Architecture 

Knock On Wood 

Building rising in Portland first of its kind 


COMING SOON TO Portland’s Pearl District: an all-wood 

high-rise building. 

The building, called Framework, is expected to be completed 

in late 2019 and will be the country’s first timber high-rise, 

clocking in at twelve stories and 148 feet tall. 

In order to be approved, the building had to undergo extensive 

fire and structural testing. It will primarily be built using crosslaminated 

timber, which are structural panels consisting of 

layers of wood glued at right angles. 

The ground floor will be retail, including the Beneficial 

State Bank, and will have a “Tall Wood Exhibit” explaining the 

project. It will also include a bike room with eighty spaces for 

bike parking. The second floor will have community areas and 

offices for the bank. The next four floors will be offices, and five 

floors above that will have sixty affordable-housing apartments. 

The top floor will have a roof deck and garden. 

Home Forward—the public housing authority in Multnomah 

County—and project^, a commercial real estate developer, 

developed the building. 

The project was awarded $1.5 million from the U.S. Tall Wood 

Building Prize Competition as well as several other prizes. 


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what i’m working on 

Must Love Dogs 

(and Cats and Horses, etc.) 

Making animal welfare a priority 

interview by Sheila G. Miller 

A SPECIAL AGENT commissioned with the Oregon State Police and 

employed by the Oregon Humane Society, Austin Wallace is in his 

thirteenth year serving in this role. He’s worked in law enforcement 

and animal welfare around the country for nearly twenty years. 

As a child in Scotland, he grew up with budgies (Scottish slang for 

parakeets) and felt a kinship with animals. After an aborted attempt 

in the air force, he got into law enforcement, first covering the animal 

control officer on vacation and eventually taking over the position 

full time. “It wasn’t my main career goal, but it found me,” he said. 

The Oregon Humane Society, which this year celebrates its 

150th anniversary, receives more than 5,000 calls and emails to its 

investigations line each year, and Wallace and the rest of the team 

work on more than 1,000 of those. “Call in,” Wallace said. “No matter 

how small a concern it is, we’ll always get to it. Whether it’s a dog 

without a blanket or water, up to an aggravated abuse crime, we will 

treat it with respect and care, and we will always get there.” 

Austin Wallace handles animal-abuse investigations. 

As an animal lover, does it get difficult 

to see so many animals in pain? 

It’s the opposite, as odd as that sounds. 

I really feel that with my work, I’ve been 

able to be that voice for the voiceless. 

I’m doing work lot of people would 

not necessarily consider serious. Not 

everybody considers animal welfare 

crimes as bad as person crimes. It’s 

awful to see, but I feel like being able 

to be a voice for them, I’m proud of it, 

even though it can be horrible. It’s like, 

by being in this position and staying, I’m 

professionalizing it, and I’m spreading 

the word. It makes me feel good instead 

of bad. 

I’m totally sure that there are people 

who look at me like I’m a critter cop— 

but there are people out there who 

really recognize the importance of 

what we do. 

Are you seeing more or less animal 

abuse than you did at the start of 

your career? 

I’ve definitely seen an increase in 

crime, but it’s not a losing battle. The 

statistics may go up from year to year, 

but to me the crimes have always been 

there. It’s more awareness—people are 

not getting away with it. There is now 

a way to report this stuff anonymously, 

and the awareness really gets people 

to come out of the woodwork. It used 

to be, someone kicked a dog and it 

got a broken leg and you said, ‘What a 

shame,’ but now there are animals cops 

who can investigate this stuff and seize 

the animal. 

Are there trends in animal abuse that 

you’re seeing these days? 

When I first came on, you heard a lot 

about hoarding situations, huge cat 

populations and things like that. It’s 

still an issue, but we’ve seen a definite 

upswing in aggravated crimes, animals 

that have been seriously injured or 

killed from violent attacks. And then 

we see a lot of malnutrition of horses— 

it’s unbelievable the huge increase in 

starved horses we’ve seen in the last few 

years. A lot of it is a lack of knowledge. 

But it really amazes me. I’ve seen some 

horrible cases, but I’ve never understood 

the idea of, ‘I can’t afford this animal, 

and it’s not my fault, so I’m going to let 

it starve to death.’ There’s never a need 

to let that happen. 

So how do we prevent this behavior? Is 

there something that works? 

One of the biggest things in Oregon that 

truly makes a difference is the stipulation 

we have that if you, say, starved your 

dog or broke its leg, if you’re convicted 

in Oregon of that misdemeanor you’re 

not allowed to be in possession of an 

animal for five years. For certain crimes, 

when you cross the threshold with the 

number of animals, it becomes a felony. 

That possession rule is better than any 

jail time on a case. 


I WORK FOR 

THE 

AFTERNOON 

RUSH 

No matter how busy the day gets, you make sure hungry 

minds get fed. At SAIF, we make sure you’re protected 

with quality workers’ comp insurance and tools to 

improve safety and health. After all, when they’re 

counting on you, it’s nice to know you can count on SAIF. 

Protecting Oregon’s workforce. saif.com

my workspace 

My Workspace 

Carving 

Out a Niche 

Portland arborist uses 

tree waste for spoons 

written by Katrina Emery 

The Portland Spoon Company 

was born out of an excess 

of wood and a little hobby. 

Russell Clark, a carver, works 

by day as an arborist in the 

Portland Metro area. From 

tending to the dead and 

downed trees, he saw so 

much wood go through the 

chipper that when he picked 

up spooncarving he found 

himself with a glut of material. 

He taught himself from books, 

videos and fellow carvers, online 

or in person. “The first few were 

terrible,” he laughed, but he now 

sells the beautiful spoons, ladles 

and spatulas online and in a 

handful of shops around Portland, 

like the Hoyt Arboretum gift shop. 


my workspace 

With all the tips and tricks in his arsenal, 

and so much passion for the craft, he’s 

partnered with Wildcraft Studio School to 

teach spoon carving in its Portland studio 

space. Four or five times a year, on Sundays, 

he helps folks form their first spoons. 

Photos: Monterey Anthony 

They start with the basics— 

how to hold a knife and the 

importance of good tools, how 

to make safe cuts and not end 

up with stitches. They practice 

by making a simple butter knife, 

then move on to spoons. A firsttime 

carver will finish a spoon 

in three to four hours—it takes 

Clark thirty to forty-five minutes 

these days. “Take it slow,” 

he advises. “Pay attention. 

Don’t get stitches.” Clark’s not 

worried about competition— 

in fact, he’d love to see more 

professional carvers. As for him, 

he’ll keep carving. 


game changer 

FROM LEFT Fourth of July is 

a busy time in Independence. 

Tracking technology for 

agriculture. Independence 

installed its own municipal 

broadband in 2007. 

Independence, Oregon: 

City of the Future 

How one small town is embracing tech 


EVERY FOURTH OF JULY, as many as 25,000 people flock to 

the city of Independence—population 9,666—to celebrate the 

holiday with a multiday festival. 

“The town grinds to a halt,” said Shaun Irvine, the city’s 

economic development director. “Staffing is never quite 

enough. We needed a way to be more efficient.” 

This year, it would be different. 

Working with TeamDev, the city plans to create a virtual 

situation room to make the festival smarter. Irvine described 

it as, essentially, a map of the community with real-time 

updates—traffic incidents, police calls, live video streams, 

employees’ locations. Garbage can sensors can tell employees 

when it’s time to empty them. Employees will be able to 

monitor social media. “We’ll be able to know if someone’s in 

the park and tweets at a friend that the bathroom is a mess,” 

Irvine said. “That will pop up on our screen and we can turn it 

into action—send someone to clean the bathroom.” 

It’s just one way in which this small, rural community is 

putting technology to work and improving life for its citizens. 

“We’ve set a North Star goal of being a vibrant, active, rural 

community,” Irvine said. “We want to be a place where you can 

live, work and play. It’s a common thing that people say, but 

everything we’ve done since then has gone toward that goal.” 

The city installed its own municipal broadband in 2007 

after learning it would take years to get high-speed internet 

from a provider. 

“We did that with the intent of being on the right side of the 

digital divide, and creating economic opportunity,” Irvine said. 

“We looked around and we’d gotten great uptake, everybody 

was able to download Netflix really fast. But we said, we can do 

more with this.” 

That’s where the partnership with TeamDev came in. A 

European open-source software platform called FIWARE 

awarded the city $25,000 to deploy the technology through 

its Global City Teams Challenge. The idea is that, after the 

festival, the technology can be used for other events and dayto-day 

city business. 

Or take Independence’s project with Intel, “farm-to-fork 

tracking.” Intel has developed a small, cheap sensor that can be 

placed in every box tote in a field as a crop is being harvested. 

“Then we can monitor environmental conditions,” Irvine 

said. “Light, temperature, humidity, the location all the way 

from the field to the end user.” 

The first trial run was done with Rogue Ales’ nearby hops 

farm. The pilot program followed hops as they were harvested 

for fresh-hop beer in Independence until they went into the 

kettle in Newport. 


game changer 

Now Intel will work with a local blueberry farm this summer. 

The sensors can determine how long the blueberries sit in the 

field, their temperature over time in a refrigerated truck, how 

long they sit in a storage facility. More notably, the information 

helps food safety—by adding a sort of chain of custody, the 

sensor can include the food safety paperwork and a list of every 

person who touches the harvest. If the person who harvested 

the crop gets sick with a communicable disease a few days after 

the harvest, pulling those berries from the shelves becomes 

very easy. 

The city recently debuted Pacific Power smart meters, which 

allow power users to see in real time, in half-hour increments, 

how much power they’re using. 

“You can really tell, ‘Gee, I’m using a lot of power in this 

timeframe. I should think about what we’re doing and see if I 

can reduce that,’” Irvine said. 

“It gives a lot more detail and information about our own 

power usage. And of course it provides a lot of benefits to 

Pacific Power—people can report outages and breaks in lines 

in a lot more detail.” 

Irvine knows there are more opportunities for a small town 

with good internet access and open-minded citizens. 

“I think in general, with the revitalization efforts, we’ve 

fostered a lot of community pride,” Irvine said. “People 

remember what it was like in the ’90s and they say, ‘We’ve come 

a long way.’ I think the technology just folds into that. People 

here recognize that technology is the wave of the future, it’s 

what is going to happen. And I think they find it comforting to 

know that we are a community that is keeping up with it. We’re 

not just putting our heads in the sand.” 

Kate Schwarzler is part of that buy-in. She opened Indy 

Commons, a coworking space in Independence, about a year 

ago. She grew up in Alsea, the kind of town that she assumed 

she’d have to move away from in order to get a good job. She did 

just that, living in Portland, Seattle and Denver before moving 

to Independence, where her parents live. 

“My idea was I would end up back in Portland or somewhere 

else like that,” she said. “But the quality of life is so nice here, the 

traffic and the housing prices. It felt really great to be back in a 

smaller, more rural community.” 

Schwarzler started a consulting company, but couldn’t 

stand working from home. What if there was a coworking 

space in town? Now there is, because she started one. She 

found a downtown building that had been sitting empty for 

a decade, signed up a mix of people, and the rest is history. 

Indy Commons hosts the city’s chamber of commerce and 

the downtown association’s manager, as well as the state 

representative for District 20. There’s also a tax preparer, web 

designer, political consultant and others. 

“We’re changing people’s perceptions about a small town 

main street,” she said. “It doesn’t take long to figure out this is a 

community where we’re trying to do things.” 


OREGON’S 

INNOVATORS 

A look back, and ahead, 

at our state’s best ideas 

written by James Sinks 


n the yellowed pages of history, the promise of Oregon bade 

explorers to plunge headlong into the rugged—and often damp— 

frontier. It was no place for fear of the unknown. 

That same unforgiving ethos goes for the Oregon trailblazers of 

Ithe business sort. 

“The cowards never started and the weak 

died along the way,” said Nike cofounder Phil 

Knight, in his bestselling memoir, Shoe Dog. 

The Oregon economy of today has been 

shaped by big thinkers, like Knight and others, 

whose ideas and dogged tenacity created 

opportunities and jobs by the thousands, 

spawned spinoffs, saved lives and—to help 

all of us celebrate more effectively—made 

vineyards more productive. 

Of course, some Oregon inventions are just 

plain fun, and tasty. 

The beanbag Hacky Sack that helped occupy 

the time of countless college students before 

dating apps? Created in 1972 in Oregon City. 

And marionberries were cobbled together 

(genetically) by the fertile minds of crossbreeders 

at Oregon State University in 

the 1940s. 

Sure, when it comes to the world of business 

innovation, Oregon lives in the shadow of its 

neighboring states. 

But don’t let that fool you, says Eric Rosenfeld, 

co-founder of the Oregon Venture Fund, which 

connects investment capital with promising 

tinkerers. “Oregonians have our place on the 

cutting edge. We don’t have the same resources 

that feed innovation like major research 

universities that fuel commercialization, but 

that hasn’t stopped some pretty interesting 

ideas from starting here.” 

Oregon’s innovators benefit from the tailwind 

created by pioneers who forged landmark 

niche industries, such as Tektronix, he said. 

Simultaneously, many in-state entrepreneurs 

are thinking bigger than products and services 

to do something meaningful. 

“The next generation of ideas is pretty 

exciting,” Rosenfeld said. 

You’ll find innovation from border to border, 

in experimental farm plots and kitchens, in 

the rugged backcountry of Eastern Oregon, 

in university classrooms, and in signature 

research centers like the Oregon Translational 

Research and Development Institute 

(OTRADI), a bioscience incubator perched on 

the Willamette River in Portland. 

And who knows? Maybe the next 

trailblazing Oregon breakthrough is taking 

shape in your garage. 


MEDICINE 

IN THE LATE 1950s, Dr. Albert Starr 

was a young cardiovascular surgeon 

and a New York transplant who’d been 

lured to Oregon to run the cardiac unit 

at University of Oregon Medical School, 

now OHSU. The idea of salmon fishing 

also helped bring him west. 

Shortly after he arrived, he met Lowell 

Edwards, who’d previously invented a 

hydraulic de-barker for logs. Edwards 

initially wanted to build an artificial 

hydraulic heart at his workshop in 

Sandy. 

Instead, the two collaborated on a 

prosthetic replacement heart valve, 

which came to be known as the Starr- 

Edwards valve. 

Starr performed the first successful 

implant in 1960 on a then-52-year-old 

truck driver. Initially given just months, 

the patient lived healthily for more than 

a decade—with his chest making the 

telltale click of the working valve—until 

falling to his death from a ladder. 

“Oregon,” Starr said, “is a great place to 

be a pioneer. (The valve) was the biggest 

career move of my life because it put me 

into a new world of innovation in the 

early stages of cardiac surgery, when the 

field was just beginning.” 

Before the Starr-Edwards valve, no 

patient lived longer than three months 

after valve-replacement attempts. 

Afterward, people lived decades. 

The valve is part of the collection 

at the Smithsonian National Museum 

of American History, and on the 

Smithsonian website admirers boast 

about the longevity of recipients—one of 

them for fifty-one years. 

Starr, who has worked at several 

Portland area health centers and is a 

FROM LEFT Dr. Albert Starr mentors physician 

fellows. Starr performs an artificial heart valve surgery. 

partner in a clinic, is now back at OHSU. 

And he’s still innovating. 

“I’m now working on an artificial 

heart,” he said. 

NEXT BIG THING? 

Fueled by $1 billion in fundraising, the Knight 

Cancer Institute at OHSU will assemble at least 250 

experts, led by director Dr. Brian Druker, to attempt 

to find a cure. The $160 million facility is being built 

in Portland’s south waterfront district. 

Photos: OHSU 

WOOD PRODUCTS 

INSPIRATION STRUCK when Joseph 

Cox was cutting firewood in 1946. Rather, 

it gnawed. 

He couldn’t help but notice that a 

timber beetle larva in a nearby tree trunk 

was having a much easier time going 

through the wood than he was. 

He disappeared into his basement 

shop and, a year later, debuted a steel 

saw chain based on the beetle jaws—and 

revolutionized wood cutting nationwide. 

The name? Oregon Chipper Chains, 

which grew into today’s Blount 

International, whose workforce includes 

900 in Milwaukie and sells product 

lines in the forestry, construction and 

agricultural sectors. 

“I spent several months looking for 

nature’s answer to the problem,” Cox said, 

in a biography on the company website. “I 

found it in the larva of the timber beetle.” 

The design of that original chain is still 

widely used today, the company says, and 

represents one of the biggest influences in 

the history of timber harvesting. 


The DR Johnson sawmill in Riddle in Southern Oregon 

is the nation’s first to earn certification to fabricate 

cross-laminated timber panels, a sturdy building 

material made of perpendicular and glued beams 

rated highly enough for building construction— 

giving the state’s timber industry a foothold in midrise 

and potentially high-rise construction. 

(See What’s Going Up, pg. 60)

TOURISM 

TRAVEL TO beaches around the world, 

and long sandy stretches are off limits. Yet 

you won’t see a “no trespassing” sign on the 

entire length of Oregon’s 362-mile coastline. 

Whom to thank? Governor Oswald West, 

and later, Governor Tom McCall. 

More than a century ago, West—who 

served from 1911 to 1915—had an audacious 

idea that the beach should be a highway 

which would then belong to the public in 

perpetuity. “No selfish interest should be 

permitted, through politics or otherwise, to 

destroy or even impair this great birthright 

of our people,” he said. 

In those days, Oregon’s beaches were not 

as important to tourism as they were for 

commerce: In some places, the beaches were, 

in fact, the roads. 

In 1967, McCall led the effort to expand 

the Beach Bill by including sand up to the 

vegetation line. 

The Oregon Coast annually attracts 

more than 17 million visitors and their 

wallets—adding up to some $1.9 billion 

in economic activity. 

“The efforts of visionary Oregonians 

like Governor Oswald West declaring the 

Oregon Coast a highway and Governor 

Tom McCall’s effort to pass the Oregon 

Beach Bill, have forever preserved an 

Oregon icon in true Oregon fashion,” said 

Todd Davidson, executive director of 

Travel Oregon. 


Getting away from it all is harder than it used to 

be. As Oregon continues to attract waves of people, 

quiet solitude can be a rarity. That’s giving rise to 

new opportunities for establishments in remote 

destinations—like the Minam River Lodge, accessed 

by hiking trail or plane (no road) in the Eagle Cap 

Wilderness in northeast Oregon. 

FROM TOP Bandon Beach on 

the Oregon Coast. Governors 

Oswald West and Tom McCall 

passed protections to keep 

Oregon’s beaches public. 

Photos: Oregon Historical Society 


Scott Henry, shown here at Henry 

Estate Winery, invented a widely used 

trellis system for growing wine grapes. 


You can find examples of Scott Henry’s trellis system at Henry 

Estate Winery in Umpqua. 

WINE 

YOU DON’T need to be a rocket scientist 

to grow wine grapes, but for Scott Henry 

of Umpqua, it sure didn’t hurt. 

An aerospace engineer who was trying 

to nurture vineyards at his family’s 

homestead north of Roseburg, Henry 

wanted to get more sunlight to his grapes 

after a wet season in 1982. 

So he bent some of his vines in a new 

direction: Rather than allowing shoots 

to grow normally, he forced half of them 

downward and sideways. 

It worked. While more time-consuming, 

the new method yielded more fruit with 

less crowding and better quality. And in a 

competitive business like wine growing, 

more production per acre matters. 

The innovation, known as the Scott 

Henry Trellis, grew in popularity and 

is now used in similar winegrowing 

regions worldwide. 

You’re still likely to find Henry, now 

81, among the grapes at Henry Estate 

Winery when he isn’t consulting for 

other vineyards. 

Henry didn’t get a patent for his system. 

That’s just not his style, said Donna 

Reynolds, the winery’s marketing manager. 

“He believes in helping everybody make 

great wine, because that is making our 

world happier,” she said. 

Photos: Daniel Stark 


A good wine can help cleanse your palate. Soon, bad 

wine could help clean your kitchen sink. Researchers 

at Oregon State University have discovered a 

potential new market for white wine that doesn’t 

make the cut for serving: A spray to fight microbes 

and food-borne disease. 


Photos: Oregon Historical Society 

FROM TOP An early Fred Meyer store. Fred G. Meyer introduced 

one-stop shopping that still thrives throughout the West. 

RETAIL 

FRED G. MEYER, who started out delivering coffee to 

timber camps, changed the way Oregonians shop when 

he introduced the idea of convenient one-stop shopping. 

His insight was profitable in an era when more people 

were climbing into cars. 

Convenient and sizeable Fred Meyer stores with offstreet 

parking multiplied across the state and the West. 

After the company was sold to a private equity firm in 

1981, it grew to become the nation’s fifth largest food 

and drug store operator, with almost 100 stores under 

different brands across the western U.S. 

THE NEXT BIG THING? 

The rise of destination bargain retailers pinched neighborhood 

corner stores. But in Lisa Sedlar’s vision—and her business plan— 

convenience stores are poised for a comeback. 

As more Oregonians want to drive less and eat healthier, Sedlar’s 

Green Zebra Grocery is breathing new life into the neighborhood store 

model, with a healthy twist: fresh, organic food. She calls it a hybrid 

of Whole Foods and 7-Eleven. The company, which has three Portland 

locations, is looking to expand to 100 stores across the western U.S. 

A former CEO of New Seasons Market, she dreamed for years of 

making healthy food sales work in a smaller footprint. She says the 

name Green Zebra came from a tomato variety that grows well in the 

Northwest—also the goal for the niche markets. 


As more Oregonians 

want to drive less and 

eat healthier, Lisa 

Sedlar’s Green Zebra 

Grocery is breathing 

new life into the 

neighborhood store 

model. 

Daniel Stark 


Photos: Tektronix 

Tektronix’s 

MSO58 

mixed signal 

oscilloscope. 

TECH INNOVATION 

WHEN RESEARCHERS at Portland State University 

created a celestial metaphor to help visualize the 

evolution of Oregon’s high-tech ecosystem, it put 

Tektronix at the center of the universe. 

Shortly after the company was founded in 1946, 

Howard Vollum, one of four original partners, came up 

with an advanced oscilloscope to measure the strength 

and patterns of high-speed electric waves. 

The breakthrough put Oregon on the high-tech map 

and catapulted the company to become the world’s top 

manufacturer of specialized measurement instruments, 

according to the Oregon Historical Society. The 

company attracted keen high-tech minds and it also 

trained workers via its education program, dubbed the 

“University of Tektronix.” 

Innovations and talent spun off into startups, making 

Tektronix the first sapling in what would become 

Oregon’s Silicon Forest. The companies it seeded 

included Planar Systems, TriQuint Semiconductors, 

PixelWorks and Mentor Graphics. Tektronix also helped 

lure Intel to Oregon in the 1970s. 

Tektronix’ market dominance and workforce have 

fallen since its heyday. But you can’t understate its 

importance, said Rosenfeld of the Oregon Venture Fund. 

“You can see the signature DNA of Tektronix in how it 

shaped the entire region’s tech economy,” he said. “All of 

the digital display and imaging companies we have here 

may not have started here if not for them.” 


A world away from the Silicon Forest, a major investment in Lakeview 

could tap the actual forest for jobs. Set to break ground this year, the 

Red Rock Biofuels project proposes to convert tons of woody biomass 

into renewable jet fuel, with the U.S. Navy as one of the buyers. 

FROM TOP Today’s Tektronix campus. Howard Vollum was one of the 

company’s four original partners. The first oscilloscope from Tektronix.

AND, OF COURSE, NIKE 

IT WAS the waffle iron that could. 

The search for a better and lighter 

running shoe for sprinters at the 

University of Oregon took legendary 

coach Bill Bowerman to the kitchen, 

where he found the perfect tool to melt 

the rubber soles of shoes: A waffle iron. 

The resulting shoes—the Waffle Trainer— 

were among the early products at the 

fledgling company he formed with one of 

his middle-distance runners, Phil Knight. 

“A shoe must be three things,” he 

is quoted as saying on the company’s 

website. “It must be light, comfortable, 

and it’s got to go the distance.” 

Launched in 1964 as Blue Ribbon 

Sports and first selling imported shoes, 

the company adopted its moniker of Nike 

Inc. in the 1970s—named after the Greek 

goddess of victory. 

With Knight at the helm, Nike became 

the world’s leading athletic footwear 

maker and supplier, living up to the 

company name. 

And the waffle iron? Rescued from a 

garbage pile, it now lives in a protective 

case at Nike’s World Headquarters in 

Beaverton. 


When it comes to innovation, 

it’s a safe bet that Nike will 

just do it. Oregon’s cluster of 

athletic apparel companies is 

churning out patents, and Nike is 

leading the charge. According to 

Investor’s Business Daily, Nike 

was granted almost 500 patents 

in 2015 alone and ended the year 

with 5,060 issued patents— 

more than Ford, Pfizer and 

Lockheed Martin. 


WILD 

A fifty-year anniversary by the unlikely 

victors who saved Hells Canyon 

written by Lee Lewis Husk 

IN THE LATE 1960S, a small band of passionate, 

committed conservationists battled to save Hells Canyon 

from additional dams on the Snake River. The odds were 

daunting, often described as David versus Goliath. They 

faced stiff opposition from forces never before challenged— 

public and private hydroelectric power companies of 

Oregon, Idaho and Washington, big agriculture and much 

of the political power structure at the time, including U.S. 

senators and presidents. 


Hells Canyon is the deepest 

canyon in North America. 

ON THE 

SIDE 



The battle raged in court and in Congress from 

1967 until 1975, ending when President Gerald 

Ford signed legislation introduced by Senator Bob 

Packwood, R-Oregon, making the Snake River below 

the Hells Canyon Dam a Wild and Scenic River and 

creating the Hells Canyon National Recreation Area. 

By the time the conservationists had their victory, 

they’d given hope and the fighting spirit to other 

groups lobbying Congress for the Clean Air and the 

National Environmental Protections Acts passed in 

the 1970s. They’d also won important allies among 

diverse groups of people who loved the canyon and 

its wild river. 

Out of the struggle grew the Hells Canyon 

Preservation Council, founded in 1967 and recently 

renamed the Greater Hells Canyon Council to reflect 

its expanding mission. 

Its support was critical to the effort and for 

fifty-plus years has carried the banner to protect 

North America’s deepest gorge and its surrounding 

ecosystems. 

Lessons learned from the Hells Canyon campaign 

are relevant today as conservationists face off against 

the Trump Administration’s denial of climate change, 

efforts to turn public lands over to industry for profit 

and to reduce the size of public lands within our 

national monuments, including the Cascade-Siskiyou 

National Monument in southwestern Oregon and 

northwestern California. 

A FASCINATING ORIGIN 

Though countless individuals contributed to the 

victory, two young attorneys stand out for their 

temerity and passion. 

Brock Evans, then 29 years old, was a new Sierra 

Club staff attorney tasked to “do something to save 

Hells Canyon from pending dams,” he recalled. There 

was no legal precedent for fighting dam building and 

at stake were the last 120 miles of the Hells Canyon 

inner gorge, which draws the border between 

northeast Oregon and Idaho. 

A consortium of public power utilities was 

appealing before the Supreme Court a decision by 

the Federal Power Commission to give the dambuilding 

license to private companies. “The license 

had already been granted, and the only issue before 

the Supreme Court was about who got to do the 

terrible deed,” Evans said. 

But in a turn of fate, Justice William Douglas 

persuaded his fellow justices that the issue wasn’t 

who should build the dam but whether there should 

be a dam at all. Evans said Douglas’s opinion was a 

landmark in American environmental history. “As for 

me and our tiny band who wanted to save the canyon, 

it represented hope and a fighting chance—if we 

could seize it,” Evans wrote in a collection of papers 

about the case. 

He requested and was granted permission to 

present the Sierra Club and Idaho Alpine Club’s side 

in hearings before the Federal Power Commission. 

Evans described the preliminary hearing before an 

FPC trial judge at the Portland Federal Courthouse 

on Sept. 27, 1967 this way: “Thirty attorneys gathered 

in the ancient dark-oak-paneled courtroom. Twentyeight 

favored the dam. My friend, Tom Brucker, an 

experienced trial attorney, and I listened as each 

party made its opening statement. Lawyer after 

lawyer delivered the most compelling speeches 

about why there simply had to be this one last dam. 

Just before noon, the judge finally got to me. He 

leaned over the bench and said harshly, ‘Mr. Evans, 

does the Sierra Club really have anything else to add 

to these proceedings?’ 

“‘Well, yes, your honor, if it please the court,’ I 

stammered. ‘The Sierra Club believes that the highest 

and best use of the Snake River in Hells Canyon is in 

its free-flowing, natural state, and we intend to put on 

a case that will demonstrate this fact. There are other 

ways to provide electric power to the Northwest, but 

there is no way to replace what will be lost if the dam 

is built.’” 

The first volley in court had been fired. As the FPC 

hearings proceeded, Evans and the Hells Canyon 

Preservation Council simultaneously began to 

court D.C. politicians and bring the plight of the 

last free-flowing section of the Snake River to the 

public’s attention. 

In 1969, Evans traveled to Washington, D.C., to 

enlist the help of the new Nixon Administration. The 

White House sent him over to meet with Rus Train, 

the undersecretary of the Department of the Interior. 

“We had a wonderful talk, and the administration 

changed its position and came out against the dam,” 

Evans said. 

He also met with freshman senator Packwood. 

“Brock came to see me in 1969 about Hells Canyon,” 

Packwood recalled. “As a newly elected senator, I was 


The 10-mile-wide canyon has no roads across 

it, and only several forest roads in it. 



The Snake River was declared 

Wild and Scenic in 1975. 

“Our work today is built on 

conservation efforts from 

the past fifty years. The 

fact that our mission area 

remains largely wild is not 

just due to chance.” 

—Darilyn Parry Brown, executive director 

of the Greater Hells Canyon Council 



ninety-ninth in seniority and not on the relevant 

(interior) committee. I had utterly no power, and no 

one in Congress would undertake or sponsor a bill. I 

was their only choice.” 

Packwood began rallying support for his bill to 

create a Hells Canyon Recreation Area in 1971, and 

the FPC in 1972 granted a dam license to the nowunified 

public and private power consortium but 

postponed the effective date of the license until late 

1975. Both sides believed it would give them time to 

press their case in Congress. 

Meanwhile, public support to preserve the wild 

nature of the canyon gained momentum. Evans 

and the Preservation Council engaged in intense 

lobbying, taking on the titans of Washington. In a 

stroke of political acumen, Packwood convinced 

conservative Sen. Barry Goldwater, R-Arizona, 

former presidential candidate, to favor his bill, which 

led to a diverse group of senators as cosponsors. 

“We provided the Interior Committee chairman the 

names of twenty-five sponsors, evenly split between 

Ds and Rs,” Packwood said. “On that day, when they 

knew we had the votes and within two weeks, they 

scheduled hearings in D.C., Lewiston and La Grande. 

Everyone knew the battle was over.” 

Yet it was another four years before President 

Ford signed the bill on Dec. 31, 1975, which 

declared the Snake River a Wild and Scenic River, 

the dam deauthorized and wilderness areas created 

in Seven Devils and Inner Canyon, Imnaha River 

and other tributaries included in the 700,000-acre 

recreation area. 

BACK TO THE PRESENT 

The La Grande-based Greater Hells Canyon 

Council, or GHCC, continues its work to connect, 

protect and restore wild lands, waters, native species 

and habitats of the greater Hells Canyon region using 

such tools as collaboration with public and private 

groups, education, litigation and grassroots pressure. 

As it celebrates fifty-plus years on the frontline 

of public advocacy, it renamed itself to reflect an 

expanded mission in the region beyond Hells Canyon. 

The 4 million acres currently within its advocacy 

include mountains, valleys and river canyons—Hells 

Canyon, the Snake River, plus the Seven Devils, 

Elkhorn, Wallowa and Blue mountains. This work is 

funded by individual members, businesses and private 

organizations, such as Patagonia, Meyer Memorial 

Trust, Mazamas, Wilburforce, Wildhorse Foundation 

and Yellowstone to Yukon Conservation Initiative. 

“The Hells Canyon is the type of place that 

inspires people to take action, even those who 

might not otherwise go out and work to protect 

the environment,” said Greg Dyson of WildEarth 

Guardians in Santa Fe. An attorney, he previously 

worked at the GHCC for seven years, including five 

as its executive director. 

The WildEarth Guardians have teamed up with 

GHCC to facilitate wildlife connectivity in the greater 

Hells Canyon area. “We spend a lot of time in court 

ensuring that the Endangered Species Act and the 

National Environmental Policy Act, or NEPA, aren’t 

undermined by Congress,” Dyson said. “We bring 

in larger expertise, but GHCC brings important 

expertise on the ground and in local relationships.” 

“Both organizations are dealing with the current 

president who is dead set to hand over our public lands 

to industry—coal mining, extractive industries—for 

personal gain rather than keeping it the benefit for all 

of us,” he said. 

One of the council’s newest pushes is the 

Wild Connections Campaign. Kirsten Johnson, 

development director, said GHCC is working with 

scientists to help identify important species and 

wildlife corridors to protect within its mission area. 

It’s not just about the iconic species, such as moose, 

wolves, pronghorn, grouse, salmon and steelhead. 

“Species that often fly under the radar, such as 

amphibians and insects, are important parts of their 

ecosystems and worthy of protection. We’re still 

learning about incredibly rare plant species, even 

some newly discovered plants in the Blue Mountains,” 

she said. 

“The greater Hells Canyon area is a national treasure 

that deserves to be protected,” said Darilyn Parry 

Brown, executive director of the council. “People live 

here because there’s a quality of life, and those who 

come to recreate do so because it’s such a spectacular 

area. Our work today is built on conservation efforts 

from the past fifty years. The fact that our mission 

area remains largely wild is not just due to chance.” 

Looking back over the past half century, early 

GHCC member Evans said he lives by the mantra 

of endless pressure endlessly applied is what wins. 

“Never give up, never quit. Hells Canyon exemplified 

that,” he said. “If we quit, we live through fear.” 


YOU HAD ME AT 

JELL-O 


Lizzy Spanbauer serves up a variety 

of creative Jell-O shots from her 

recently opened Portland food cart. 


JUST BECAUSE YOU'VE outgrown Flip Cup 

and Edward Forty Hands (you have, haven't 

you?) doesn't mean you have to step away 

from Jell-O shots. Lizzy Spanbauer opened her 

food cart, Hell-O Jello, this spring in Portland. 

The cart serves up the alcohol-filled treats 

with flair—saucy names, silly flavors and all 

sorts of designs and toppings. 



CLOCKWISE FROM TOP LEFT Lizzy Spanbauer hangs out at the 

Hell-O Jello food truck. Spanbauer serves a variety of creative Jell-O 

shots topped with fun decorations, edible glitter and whipped cream. 

The Hell-O Jello food truck is outside Crackerjacks Pub & Eatery in 

Portland. Customers taste their Jell-O shots. 


CLOCKWISE FROM LEFT Spanbauer laughs with customers at her Portland food truck. Spanbauer is always developing 

new flavors, such as cotton candy. Customers select their shots. Reminder: Jell-O shots are not dog-friendly. 


TRAVEL SPOTLIGHT 92 

ADVENTURE 94 

LODGING 98 

TRIP PLANNER 100 

NORTHWEST DESTINATION 106 

pg. 106 

Water rules in Glacier National Park.

V I S I T 

Redmond 

O R E G O N 

TOP 5 THINGS TO DO IN REDMOND THIS SUMMER 

1) ATTEND ONE OF THE FREE MUSIC ON THE GREEN 

CONCERTS AT SAM JOHNSON PARK 

2) ENJOY REDMOND’S VIBRANT PUBLIC ART SCENE 

GRAB A PUBLIC ART MAP FROM THE REDMOND CHAMBER 

3) ENJOY A BREW AT ANY OF OUR 

LOCALLY OWNED AND OPERATED BREWPUBS 

4) GO TO REDMONDBUZZ.COM TO KEEP UP 

TO DATE ON ALL SUMMER EVENTS 

5) USE #VISITRDM TO DOCUMENT YOUR ADVENTURE IN REDMOND! 

Request Your Free Guide Today! 

541-923-5191∙ WWW.VISITREDMONDOREGON.COM 

FREE Travel Guide 

cascadeloop.com 

Meet the Locals

A Bone to Pick 

Travel Spotlight 

A vacation in ‘the pits’ 

written and photographed by Christine Davis 

AN ANNUAL SUMMER paleontological 

excavation at Woodburn High School 

offers a perfect hands-on educational 

holiday for parents and kids who dig 

ancient bones and like digging in dirt. 

The first discoveries were accidental, 

when in 1987 workmen found Pleistocene 

bones of giant mammals at a site near the 

school. Archaeologists started developing 

the site in 1996, hitting pay dirt a couple of 

years later when they found the bones of 

a giant ice-age bird (teratorn), which was 

later determined to be a new species. 

In 2004, after the professionals wound 

down their work, Woodburn High School 

biology teacher Dave Ellingson took over, 

leading annual digs for his biology students 

as well as community digs open to the 

public. His students made the largest and 

most exciting find in 2008, unearthing an 

almost complete skeleton of an extinct 

ice-age bison. 

Every year, both groups find ice-age 

remnants of leaves, seeds, wood and cones, 

as well as the bones of small and large 

animals. At last year’s digs, a 12,000-yearold 

female bison skull was found, along 

with 400 pieces of a large swan. 

“What kid isn’t interested in dinosaurs?” 

Ellingson asked. “Technically, birds are 

dinosaurs. A lot of dinosaurs didn’t go 

extinct—they evolved and are closely 

related to today’s modern birds.” 

People enjoy finding fossils, and Ellingson 

likes giving them the opportunity to do so. 

Digs will take place from 9 a.m. to 3 p.m., 

August 14-19. 


Cannon Beach 

Cottage & Garden Tour 

More than just a home tour 

September 7 - 9 

A premier show 

and sale of juried 

fine art & craft. 

AUGUST 24, 25, 26 - 2018 

115 ARTISTS 

selected from across 

NORTH AMERICA, 

all in Bend, Oregon. 

RANKED 10 th 

in the NATION 

-Art Fair Sourcebook 

A fundraiser for the Cannon Beach History Center & Museum 

For tickets call 503-436-9301 or visit www.cbhistory.org 

Cruise 

the Gorge 

Brunch 

Dinner 

Sightseeing 

Landmarks 

Groups 

Private 

503-224-3900 

800-224-3901 

PortlandSpirit.com 

Thanks for their 

support! 

ArtInTheHighDesert.com

adventure 

Rogue Ales & Spirits 

Adventure 

On The Farm 

Dare, risk, dream—and harvest 

hops at Rogue Brewery’s farm 

written by Jeremy Storton 

THE SUN HAD not yet risen to its peak 

in the late summer sky, but it was already 

getting warm. From far off I could see the 

unmistakable outline of hop bines reaching 

into the sky like beanstalks. The faint smell 

of tractor diesel and hop resin greeted me 

when I arrived. I came to Rogue Farms in 

Independence to witness, firsthand, a hop 

harvest and see where my beer comes from. 

Somehow I found myself staring nose to 

snout with two pigs named Voo and Doo, 

named for the Portland doughnut shop 

that made bacon maple bars famous. And 

to think, none of this would exist 

without Rogue Nation’s desire to 

dare, risk and dream. 

Rogue grows its own 

hops in Independence. 


I WORK FOR 

HEALTHIER 

COMMUTES 

Your passion is making people’s lives a little better by taking 

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once they get there. From providing quality workers’ comp 

insurance to getting injured workers back to their jobs, SAIF 

is here to keep you doing what you love. 

Protecting Oregon’s workforce. saif.com

adventure 

FROM LEFT A tractor slices hop bines from the top, then places the bines in a truck. Head brewer John Maier smells a hop. Hops in a processing facility. 

Kyle Ward, the farm’s tasting room manager, walked me 

through rows of hops that stood 20 feet tall. As if introducing me 

to his good friends, he shared a little of their story. 

Oregonians have grown hops since before Oregon became a 

state in 1859. Around the turn of the twentieth century, the area 

surrounding Independence was the “Hop Center of the World.” 

This is because hops grow best within the hop belt at 35 to 50 

degrees latitude. Rogue Farms sits right in the sweet spot, at 

44 degrees. These days, Oregon is no longer the primary hop 

producer, but along with Idaho and especially Washington, the 

Northwest dominates the country’s hop production. Compound 

this with the fact that Oregon State University has been pioneering 

hop research since the 1930s. Dr. Alfred Haunold continued the 

work at OSU in the ’70s, ’80s and ’90s and created some of the 

most prolific and iconically American hops still used today. This 

inspired Rogue to grow its own hops, but it was disaster that 

spurred the brewery into action. 

In 2006, a hop storage facility in Yakima, Washington, caught 

fire and quickly decimated 4 percent of the entire nation’s hop 

supply. Not long after, hail storms in Germany destroyed even 

more hops, which quadrupled the price of what remained. 

Brewers did what was necessary. “There was a massive shortage,” 

Rogue’s head brewer, John Maier, told me. “We were buying 

Cascades from Argentina for awhile. Totally different hop.” 

Prompted by this desperate time and in keeping with its credo 

of Dare, Risk and Dream, Rogue Brewery decided it needed to 

get into the farming biz. Growing its own ingredients would be 

substantially more costly and without guarantee of success. By 

doing so, however, it could control its supply chain, its costs and 

its destiny. “We know what the risks are,” Ward said, “but we do 

it anyway.” Rogue Farms now leases 200 acres of farmland. Fiftytwo 

of those are dedicated to growing ten proprietary hops. The 

rest of the acreage goes to hazelnuts, pumpkins, cucumbers, 

jalapeños, marionberries, corn, honey bees, raptor nests, and of 

course, two pigs. 

After entertaining Voo and Doo, Ward and I ate lunch in 

the shadow of the hops. I washed mine down with the 7 Hop 

IPA, named for using seven of the ten hops grown on the farm. 

Meanwhile, tractors drove through the hop bines like a car wash. 

I watched as Ward gave me a play by play of what was happening. 

The tractors sliced the tops and laid them over trucks that then 

drove the bines to the picker, a machine with rotating claws that 

separates cones from bines. The freshly liberated cones are taken 

to another part of the musty wooden building to dry in vast fields 

of green above giant furnaces. The sweltering heat and humidity 

blasted us as we watched the dried hops travel along a conveyor 

to a building next door to wait their turn—either for further 

processing into pellets or simply to be baled and sent to brewers. 

Ward and I wandered back to the tasting room for another 

beer and to discuss how the hops, the pigs and the rest of the 

farm weave together to create an experience in a glass. 

Many brewers dream of having ground-to-glass control over 

their beer, which winemakers take for granted. Few breweries 

are intimately involved with ingredient production. For Rogue 

Nation, it is another day in the life. 

Rogue simply wanted to make better beer by creating a farm to 

grow better ingredients. For Maier, it is a place to connect with 

the land and conjure inspiration for the next idea. While the pigs 

are safe from the ingredient list, beer drinkers can pick up one of 

myriad creations and taste the hops, the honey, the pumpkins or 

the peppers that all grew up in the same neighborhood. 

I left the farm. As I watched the bines shrink in the distance, I 

thought about how Maier explained the whole farming thing with 

a simple statement. “It’s kind of cool to grow your own stuff.” 


Photos: Rogue Ales & Spirits 


ROOMS 

X and XX-level rooms, which come 

with king or double queen beds, are 

outfitted with glass-cube bathrooms, 

flat screens and high-speed WiFi. 

In the XL VIP suites, find in-room 

bar areas and cocktail kits, living 

areas with convertible sofas and 

oversized windows with grand views 

of downtown Portland. Speaking of 

which, watch the summer sun set 

over the West Hills from the hotel’s 

beautiful guests-only open air lounge 

on the fifth floor. 

FEATURES 

Modern conveniences abound— 

guests are greeted by self check-in 

kiosks, enjoy the ease of keyless room 

entry, and can direct any questions 

to the curated Roxy digital concierge 

systems installed in each room. For 

business travelers and party planners, 

there are five event spaces, from the 

2,550-square-foot ballroom to the 

450-square-foot boardroom, all serviced 

by a full on-site catering kitchen. Each 

floor has a “fresh-air patio,” with views 

of the second-floor garden. 

DINING 

The hotel’s jungle-themed restaurant 

and bar, Hey Love, is helmed by local 

industry veterans Emily Mistell (Rum 

Club), Sophie Thomson (Mississippi 

Studios, Bar Bar, Revolution Hall), and 

Dig A Pony co-owners Aaron Hall and 

Nick Musso. Should guests wish to 

explore the local restaurant scene, it’s 

not far—James Beard Award-winning 

chef Gabriel Rucker’s esteemed Le 

Pigeon, and newly opened Canard, 

are a block away. Expand your radius 

to two blocks and find local favorites 

Nong’s Khao Man Gai, Mirakutei and 

Burnside Brewing Company. 

AMENITIES 

Portland-based photographic collagist 

Beth Kerschen created the Portlandinspired 

headboards for each bed, 

while local fabric designers Seek & 

Swoon crafted the brightly patterned 

knit throws from recycled cotton 

yarn. Metal fabricationist Laura Sol 

of Sol Creations, whose prior projects 

include the elaborate wire wall sconces 

inside the historic Bagdad Theater, 

built the signature metal staircase 

connecting the first and second floors. 

Should all this creativity inspire, leave 

your own artistic mark on your room’s 

chalkboard door. 

Lodging 

Jupiter NEXT 


SINCE 2004, the Jupiter Hotel has been the inner eastside’s main boutique 

hotel squeeze, providing a uniquely Portland experience with its eclectic 

design, wildly popular basement music venue and lively Doug Fir Lounge 

(hence the earplugs on every nightstand). This summer, the Jupiter team 

debuts its latest project, Jupiter NEXT, a sleek six-story stunner that 

embraces that same edgy local style, but with luxurious touches like 60-inch 

flat screens, glass-cube bathrooms and in-room digital concierges. 

The 67-room, Works Progress Architecture-designed hotel’s location 

couldn’t be more prime. Portland’s inner eastside is hotter than ever, and 

while it’s easy to hop on a downtown-bound bus or the Portland streetcar, 

there’s really no reason to leave the neighborhood. After dinner, grab a 

rummy nightcap at the jungle-themed hotel restaurant and bar, Hey Love, 

or head back to your room and mix a cocktail in the in-room bar, relax in 

your private living room, and take in the big views of the downtown Portland 

skyline before heading to bed—earplugs optional. 

900 E BURNSIDE ST. 

PORTLAND 

jupiterhotel.com/jupiter-next 

Jupiter NEXT is a six-story hotel in Portland 

with lots of modern amenities.

Diamond Lake Resort 

Oregon’s gem of the Cascades 

YEAR-ROUND RECREATION, MINUTES FROM 

CRATER LAKE NATIONAL PARK 

350 Resort Drive, Diamond Lake, ORegon | 541.793.3333 | diamondlake.net

trip planner 

Into the Deep of Crater Lake 

Visiting Oregon’s only national park 

written by Juliet Grable 


trip planner 

Crater Lake is the deepest 

lake in the United States. 

CRATER LAKE IS the deepest lake and the snowiest 

inhabited place in the country. The facilities are 

buried under fathoms of snow for much of the year, 

and even in July surprised tourists arrive in shorts 

and T-shirts only to shiver against the wind. 

But, as Brian Ettling, who served as a seasonal park 

ranger at Crater Lake for nearly twenty-five years, 

said, “Extreme weather creates extreme beauty.” 

Crater Lake was born of violence. After a massive 

eruption 7,700 years ago, Mount Mazama collapsed, 

forming a caldera which gradually filled with rain and 

snow. Evidence suggests that lurking underneath, 

Mazama’s volcanic heart is active, giving the visitor 

something extra to contemplate when peering over 

the rim. 

Cerulean, sapphire, azure—descriptors don’t do it 

justice. You just have to see it. Whether highlighted 

by snowfields, shrouded in fog, or magnified by 

a robin’s egg sky, the lake is enthralling. Though 

practically in my backyard, every time I visit, I end 

up standing at the rim, snapping photos like any 

first-timer. 

With a natural focal point, iconic lodge, and varied 

menu of activities, Crater Lake National Park makes 

for an exciting day trip, but it really takes a few days 

to do it right. 

All roads lead to the rim—but that doesn’t mean 

they’re always open. Especially if you’re coming 

from the north, be sure to check the website for road 

conditions and closures. 

Day 

LAKE-OGLING • PARKITECTURE 

Whitney Whitehouse 

I recommend taking Highway 62 and entering 

from the south, where the road is flanked with 

cinnamon-barked Ponderosa pines. Stop at the Steel 

Visitor Center for your first taste of rustic lodge 

architecture—look for the “snow tunnel”—and to 

watch the short but instructive film on the lake’s 

origins. Then proceed to Rim Village, where you’ll 

see license plates representing just about every state 

and Canadian province and hear myriad languages. 

Here you can catch your first glimpse of the 

legendary blue water and stretch your legs on the 

Discovery Point Trail. Easy enough for families 

with young children, the 1.3-mile trail 

parallels Rim Drive, offering several 

tantalizing views of the lake with virtually 

no elevation gain. 


trip planner 

FROM TOP Crater Lake Lodge was 

built in 1915 and was largely rebuilt to 

avoid being razed. Visitors can take a 

boat ride to Wizard Island. 

Want more? Continue on to the fire lookout at Watchman 

Peak, which, at 8,013 feet, is one of the highest points in the 

park. After the steep climb, enjoy the payoff: an unparalleled 

view of Wizard Island in its bowl of blue. 

You’re in for a treat, because you planned ahead—way 

ahead—and booked a room in the Crater Lake Lodge. Originally 

completed in 1915, this classic example of “Parkitecture” was 

almost lost. The building was failing under the heavy snow 

loads each winter, and it took a huge public outcry—and great 

expense—to prevent its razing. Though much of the lodge was 

re-built entirely, the design remains true to and even improves 

upon the original vision, with larger guest rooms and updated 

amenities. 

Step into a different century and enter the splendid dining 

room, with its unpeeled tree trunk columns, exposed wood 

ceilings, large windows and muscular stonework. Or, if the 

weather cooperates, sit on the veranda and sip Chardonnay 

while contemplating the view. The experience is made even 

lovelier with Northwest fare such as sweet corn fritters, field 

green salad with Oregonzola cheese, and balsamic-glazed 

lamb chops. 

Day 

CALDERA TOUR • CAMPING 

If day one was all about the views, today is about getting 

up close and personal with an open-air boat tour of the lake. 

Pack a picnic and take East Rim Drive to the Cleetwood Cove 

Trail, which provides the only legal shore access in the park. 

If you’re brave, launch yourself off a short cliff once you reach 

the shore. Brace yourself: the water averages 55 degrees, even 

in August. 

If you opt for the full tour package, you’ll have three hours to 

explore Wizard Island’s cinder cone, which formed after Mount 

Mazama’s main eruption. Once you’ve had enough hiking, 

settle in with a fishing pole. You don’t need a license to drop a 

lure (no live bait allowed)—you’ll be doing the native bull trout 

a favor if you snag a rainbow trout or Kokanee salmon, which 

were first stocked in the late 1800s. Catch the afternoon boat 

to the dock and climb back up to the rim. Though only a mile, 

even the fittest will likely feel the 700-foot elevation gain. 

Camp at Mazama Village near the south entrance so you can 

catch an evening ranger program. Aside from pocketing some 

good bits of trivia about the lake, such as its depth (1,943 feet), 

average annual snowfall (43 feet), and how many gallons of 

water go into making all that blue (5 trillion), you’ll likely learn 

something surprising from talks such as Ettling’s interesting— 

and believe it or not, funny—program on how climate change 

is impacting the park’s flora and fauna. (If you sign 

up for one of the Ranger-led hikes, you may find 

yourself doing something surprising, such as bellyflopping 

down a snowy slope.) 

102 1859 OREGON’S MAGAZINE JULY | AUGUST 2018 

Photos: Xanterra Travel Collection

Top 12 Global Wine Region to Visit, Forbes, 2017 

World Class Wines 

AUGUST 23 - 26, 2018 

JACKSONVILLE, OREGON 

TheOregonWineExperience.com 

Your 

Journey 

begins at 

TravelMedford.org

trip planner 

CRATER LAKE, OREGON 

EAT 

Crater Lake Lodge 

craterlakelodges.com 

Annie Creek Restaurant 



diamondlake.net 

Beckie’s Cafe 

unioncreekoregon.com 

STAY 

Crater Lake Lodge 


Cabins at Crater Lake 


Photos: Xanterra Travel Collection 


diamondlake.net 

Union Creek Resort 

unioncreekoregon.com 

Natural Bridge 

Campground 

fs.usda.gov 

Prospect Hotel Bed 

& Breakfast 

prospecthotel.com 

PLAY 

Volcano Boat Tours 


Ranger programs 

and guided hikes 

Steel Visitor Center 

Hikes 

Crater Lake Zipline 

craterlakezipline.com 

CLOCKWISE FROM TOP Wizard Island sits in the 

impossibly blue water. The Boundary Springs Trail will 

lead you to the source of the Rogue River. Mazama 

Village campground offers rugged camping. 

Day 

RIM DRIVE • BOUNDARY SPRINGS • PIE 

To leave the park, take West Rim Drive to the 

north junction. By now you will have experienced 

all 33 miles of this “theater in the round.” Take 

a tip from Ettling and stop at random points to 

explore, or simply to marvel at the wind-sculpted 

whitebark pines set against the jewel of the lake. 

Not that you’re done exploring. If you’re 

headed south, stop at the Crater Lake Zipline for 

some aerial fun. Or, head west on Highway 230 

for 5 miles until you find the Boundary Springs 

trailhead. This trail will technically take you back 

into the park, but more importantly, it will take 

you to where the Rogue River springs forth from 

the earth. 

Sufficiently inspired, continue west on 230 

just past where it merges with OR-62. Stop at 

Union Creek Resort, where you can replenish at 

Beckie’s Café. Be sure to save room for a slice of 

one of the famous pies. If you’re not quite ready 

to return to civilization yet, you can stay at the 

resort, or pitch your tent in one of the roomy 

riverside campsites at Natural Bridge Forest 

Service campground. Here the Rogue River 

does another magic act, disappearing into a lava 

tube, only to emerge 250 feet downriver. Dream 

of snow and water, and vow to return to Crater 

Lake in winter. 


northwest destination 

Backbone of the World 

Glacier National Park has drawn adventurers 

and inspired reflection for generations 

written by Jayme Fraser 

BEFORE POSTCARDS FEATURED Glacier National Park’s sky-scraping peaks, 

prospectors hunted for gold and railroad workers laid track west through America’s 

northernmost Rocky Mountains. Today’s adventurers pitch tents where the Blackfeet, 

Kootenai, Salish and Pend O’Reille tribes have traveled for centuries to hunt, fish and 

visit sacred sites. 

The Backbone of the World has always been 

a marvel. 

Dense evergreen forests cover most of 

the park’s million acres, although the steep 

mountains mean visitors can explore numerous 

ecosystems, from grassy prairies to barren alpine 

tundras, within a single day. Elevations range 

from 3,153 feet at the shore of Lake McDonald 

to nearly 10,500 feet at the summit of Mount 

Cleveland. Glacial silt stains rivers and lakes a 

bright turquoise. In places, fallen, mossy logs 

paint a dark contrast, or the water is so still that 

you see dabs of red, brown and green from rocks 

on the bottom. 

Late-summer hikers often pick tart 

huckleberries and sweet thimbleberries as they 

climb into the many valleys carved by advancing 

glaciers. (There are inedible fruits that look 

similar. Be sure to carry a guide for proper 

identification.) Huckleberries are a favorite snack 

of grizzly bears, so make lots of noise as you 

munch to avoid bumping into one on the trail. 

Those who visit in early summer should expect 

some snow or mud at higher elevations. In 2017, 

the road to Logan Pass did not open until late 

June. Sometimes, families celebrate the Fourth of 

July by snow sledding. 

With 734 miles of trails, people can pick a 

different view each day—a shoreline stroll of 

Saint Mary Lake, a moderate trek through the 

wildflowers of Hanging Gardens to reach the 

popular Hidden Lake, or a weeklong backpacking 

trip that covers dozens of miles to reach the most 

remote parts of the park. Permits are required for 

remote camping, so apply early or call the ranger 

station for details on how to secure a last-minute 

itinerary in person. Most visitors enjoy the hot 

summers and chill alpine lakes, but many locals 

drive to Glacier in the winter to snowshoe or 

cross-country ski. 

Those who bring (or rent) a bicycle can see 

a spectral version of Glacier with an earlymorning 

or late-night ride up Going to the Sun 

Road during a full moon. Those who come early 

enough in the year will find the road still closed to 

vehicle traffic, leaving it clear for people to coast 

down in the cool, crisp air. Daytime bike riders in 

the peak summer season share the narrow road 

with lines of cars, a hair-raising experience for 

most. Dedicated bikers can peddle into the park 

for a cheaper entrance fee than cars and RVs. 

While Glacier draws outdoor adventurers, 

serene views and alpine lodges also offer quiet 

vacations outside of cell phone range for those 

looking to disconnect. For a leisurely trip, 

consider booking a night on Swiftcurrent Lake 

at the remodeled Many Glacier Hotel, whose 

lobby is anchored by a double helical staircase. 

If you don’t want to drive or fly to the park, 

consider buying an Amtrak ticket to Essex, just 

south of Glacier. There, passengers disembark 

at the Izaak Walton Inn & Resort, which offers a 

few refurbished cabooses and luxury railcars as 

rooms in addition to those in the 1939 lodge. 

Those interested in learning more about the 

people who have cared for or sought to conquer 

the mountains of Glacier should visit the George 

C. Ruhle Library in West Glacier and the 

Museum of the Plains Indian in Browning. 

If you stop at the Apgar Visitor Center, look for 

“Ranger Doug” Follett. He has led hikes in Glacier, 

offered recommendations and told stories about 

its history since 1961. If you have a few minutes 

(or hours), he will share tales of the days when 

most of the West looked like Glacier and what 

American can learn from those roots. 

Allison Bye 


Tommy Martino 

northwest destination 

CLOCKWISE FROM TOP Lake McDonald is both the 

deepest and largest lake in Glacier National Park. Climb 

Going to the Sun Road for spectacular views of the park. 

After a day of adventuring, cozy up at Many Glacier Hotel 

on the northeastern side of the park. Visitors to Logan Pass 

can often glimpse mountain goats and other wildlife. 

GLACIER NATIONAL PARK, MONTANA 

EAT 

Ptarmigan Dining Room 

at Many Glacier Hotel 

glaciernationalparklodges.com 

Lucke’s Lounge at Lake 

McDonald Lodge 


Backslope Brewing 

and Kitchen 

backslopebrewing.com 

Three Forks Grille 

threeforksgrille.com 

MUDMAN Burgers 

mudman.org 

Two Medicine Grill 

seeglacier.com/two-medicinegrill 

Serrano’s Mexican 

Restaurant 

serranosmexican.com 

Nation’s Burger Station 

nationsburgerstation.com 

STAY 

Glacier National Park lodges 

and backcountry chalets 

nps.gov 

Izaak Walton Inn 

izaakwaltoninn.com 

Glacier Peaks Hotel 

and Casino 

glacierpeakscasino.com 

Lodgepole Gallery 

and Tipi Village 

blackfeetculturecamp.com 

Belton Chalet 

beltonchalet.com 

Great Northern Whitewater 

Raft and Resort 

greatnorthernresort.com 

Tommy Martino Allison Bye 

Historic Tamarack Lodge 

and Cabins 

Historictamaracklodge.com 

PLAY 

Park tours 


Guided boat tours 

glacierparkboats.com 

Hiking and backcountry 

camping 

nps.gov 

Kayak rentals 

goglacieroutfitters.com 

Glacier Distilling Company 

glacierdistilling.com 


EXPLORE OREGON 

eat + stay + play 

ARBORBROOK 

VINEYARDS 

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. 

Weekends, 11–5. 

503.538.0959 

17770 NE Calkins Ln. 

NEWBERG 

arborbrookwines.com 

ART IN THE HIGH DESERT 

A premier show and sale of juried fine art 

and crafts. 115 artists, selected from across 

North America—all in Bend, Oregon. 

Show is ranked 10th in the nation. New 

artists every year. 

Event is FREE 

August 24-26, 2018 

541.322.6272 

artinthehighdesert.com 

NANCY P’S 

Located just off Newport on Bend’s west 

side you’ll find Nancy P’s Café & Bakery, 

a local mainstay that has become a 

unique part of the community. Serving 

breakfast, lunch and delicious baked 

goods made fresh daily. Come and enjoy 

the cozy atmosphere while taking in 

the featured local artwork that’s always 

on display. With fresh Bellatazza coffee 

and Metolius teas, Nancy P’s is sure 

to become your new favorite bakery 

destination! 

541.322.8778 

1054 NW Milwaukee Ave. 

BEND 

nancyps.com 

BALCH HOTEL 

Recently named #1 Fan-Favorite Travel 

Destination in the Columbia River Gorge, 

and #7 in Oregon! With 300 days of 

sunshine, the Balch’s on-site dining, spa 

services, sunny patio, garden grounds and 

majestic Mt. Hood views inspire getaways 

for rejuvenation and re-connection. The 

vintage elegance of this historic country 

inn, surrounded by the golden expanse 

of wide open meadows and big sky 

produces clarity of mind and heart that 

settles the soul. 

541.467.2277 

40 S. Heimrich St. 

DUFUR 

balchhotel.com 

CHRISTMAS TREASURES 

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. 

Located on Highway 126, 40 miles east 

of Eugene. 

800.820.8189 

52959 McKenzie Hwy. 

BLUE RIVER 

christmas-treasures.com 

108 1859 OREGON’S MAGAZINE JULY | AUGUST 2018 

HISTORIC HOTEL PRAIRIE 

Located at the base of the Strawberry 

Mountain Wilderness Area, Hotel 

Prairie is the prime location for 

recreational activities. Plan for several 

nights so you can hike, fish, kayak and 

bike! Then during your down time, you 

can relax in the Hotel lobby, backyard 

patio or our wine/beer lounge. Scenery 

and history abound as you travel to 

and from Prairie City as we are on the 

Old West Scenic Bikeway and Journey 

Through Time Byway. We’ll guide you 

to the best sights and museums around. 

Hotel Prairie is just steps away from 

restaurants and shops. You can even 

charge your EV or Tesla at our charging 

stations while here. Come. Stay. 

541.820.4800 

112 Front St. 

PRAIRIE CITY 

hotelprairie.com

eat + stay + play 

EXPLORE OREGON 

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. 

541.312.0131 

450 SW Powerhouse Dr. 

BEND 

theoldmill.com 

DEL RIO VINEYARDS 

Located along the Rogue River, Del Rio 

Vineyards, once home to the Rock Point 

Hotel, provides a warm and welcoming 

atmosphere for sipping premium estate 

wines. The Del Rio Vineyards tasting 

room includes a wonderful view of its 

200-acre vineyard. Open seven days a 

week from 11 a.m. to 5 p.m., the vineyard 

is right off I-5, exit 43. Come see the 

tasting room and bucolic grounds. 

541.855.2062 

52 N. River Rd. 

GOLD HILL 

delriovineyards.com 

THE COLUMBIA GORGE 

DISCOVERY CENTER 

& MUSEUM 

Immerse yourself in exhibits about the 

Ice Age, Lewis and Clark, early explorers 

and the Indigenous culture that has 

thrived here for over 10,000 years. Learn 

about Gorge ecology, native plants and 

natural habitat. Let loose in the Kids 

Explorer Room; wander the grounds’ 

wheel-chair accessible trails, then catch 

the Birds of Prey presentation daily at 11 

a.m. and 2 p.m. Open daily 9-5. 

541.296.8600 

5000 Discovery Dr. 

THE DALLES 

gorgediscovery.org 

LAN SU CHINESE 

GARDEN 

Lan Su Chinese Garden is one of 

Portland’s greatest treasures. Filled with 

plants, poetry, architecture, rocks, and 

more than a millennium of traditional 

Chinese culture, Lan Su is a trip back in 

time just steps from the chaos of daily 

modern life. With more than 800 events 

each year included with your admission, 

Lan Su offers something for everyone 

of all ages. 

503.228.8131 

239 NW Everett St. 

PORTLAND 

lansugarden.org 

BRIDGEWATER BISTRO 

Ann and Tony Kischner’s Bridgewater 

Bistro is a full-service restaurant in Astoria 

on the banks of the Columbia River, just 

below the majestic Astoria-Megler Bridge 

to Washington. The restaurant is open 

seven days a week, serving lunch, dinner 

and Sunday brunch, and diners can catch 

live local music Wednesday through 

Sunday. The bistro serves a diverse and 

affordable menu of small plates, soups, 

salads and main courses that focus on 

regional products, and menus are 90 

percent available gluten-free. Breads and 

desserts are baked in house. Order from 

the full bar and award-winning wine list, 

specializing in regional vineyards. 

503.325.6777 

20 Basin St. 

ASTORIA 

bridgewaterbistro.com 

THE OPEN DOOR 

The Open Door is dedicated to providing 

delicious, wholesome food, exquisite wine 

and engaging service. The Open Door 

is constantly seeking out sophisticated 

and relatable wines, at great values. Our 

wine list changes often so we can provide 

a unique and educational experience for 

our customers. The vision for The Open 

Door was born from the joy that co-owner 

and founder Julia Rickards found cooking 

and entertaining for guests in her home. 

The Open Door aspires to provide the 

atmosphere of comfortable elegance you 

find in a good friend’s home. 

541.549.6076 

303 W. Hood Ave. 

SISTERS 

opendoorwinebar.com 


1859 MAPPEDThe points of interest below are culled from 

stories and events in this edition of 1859. 

Florence 

Coos Bay 

Astoria 

Seaside 

Pacific City 

Lincoln City 

Newport 

Portland 

Tillamook 

Corvallis 

Eugene 

Salem 

Albany 

Gresham 

Springfield 

Oakridge 

Hood River 

The Dalles 

Maupin 

Government 

Camp 

Sisters 

Madras 

Bend 

Sunriver 

Prineville 

Redmond 

Burns 

La Grande 

John Day 

Milton-Freewater 

Pendleton 

Baker City 

Joseph 

Ontario 

Bandon 

Roseburg 

Grants Pass 

Jacksonville 

Paisley 

Brookings 

Medford 

Ashland 

Klamath Falls 

Lakeview 

Live 

Think 

Explore 

30 

Anne Amie Vineyards 

58 

Pop of Joy 

92 

Woodburn High School 

31 

Suttle Lodge 

60 

Framework 

94 

Rogue Farms 

32 

Dancin Vineyards 

62 

Oregon Humane Society 

98 

Jupiter NEXT 

34 

Coast Fork Vineyard and Berry Farm 

64 

Portland Spoon Company 

100 

Crater Lake 

49 

M. Crow Company 

66 

Independence 

106 

Glacier National Park 


Pursuing excellence 

through fitness 

61615 Athletic Club Drive (541) 385-3062

Until Next Time 

Helping Superman to Fly 

written by John Kelly 

“THAT’S HIGH ENOUGH.” 

I looked up, seeing Bob’s silhouette as he hung 

from the bottom of the basket of the Cottage Grove 

Fire Department’s new crane engine. It had just 

lifted Bob, portraying Superman, 25 feet into the 

air. He wore blue tights, a red cape dancing in the 

wind, and given the angle and the way the sun hid 

the crane basket where a firefighter stood inside 

operating it, Superman indeed looked like he was 

scaling the sky. 

We were filming a Superman spoof called The 

Legend of Stanley Hosenfefer, concerning a ne’erdo-well 

who discovers the real secret of Superman’s 

powers—Kryptonian underwear. At the end of the 

film, Stanley comes face-to-face with the Man of 

Steel. As he says goodbye and takes off, it needed to 

look like Superman was actually taking flight. And 

that was why I had recruited Captain Bruce Lamb 

and his great piece of equipment. 

Of course, you could never do anything like this 

today—too many insurance risks, bureaucracy and 

no sense of adventure. But this was the summer of 

1981, and I had lived in Cottage Grove, population 

6,900, all my life. 

My friend Mike Hull and I were known for 

shooting movies around town, and when I first 

approached Captain Lamb about borrowing his 

rig, a wry grin appeared and he said, “We’ll actually 

handle the flying part, if you don’t mind.” 

On the day of filming, we picked an empty lot 

across from the fire station. The day was promising, 

wispy clouds highlighting the deep blue sky. It was 

the perfect sky to fly into. 

I saw Captain Lamb and his lieutenant, Sara, 

standing on the edge of the scene. I walked over 

to them. 

“Is this our cue?” he said, amused by the 

proceedings. 

“It is indeed,” I said. “Can you maneuver the great 

flying machine just behind Bob and Roni over there?” 

“I think Sara can manage that.” 

I ran over to the boys and explained what I 

thought was going to happen. “Okay, they’re going 

to bring the engine around and then the first shot 

is Superman taking off with Stanley watching him 

go.” Bob looked at me skeptically as he slipped out 

of Clark Kent’s stuffy 

duds and into his 

Superman tights. 

“And how exactly is he 

going to do that?” 

“They’ve rigged a rope at the 

bottom of the crane basket and all you 

have to do is hang on, looking up as if you 

were taking off. They rise a few feet into the 

air and we’ll shoot it here from a low angle.” 

Sara drove the engine around and parked, locked 

the wheels but kept the engine running. She then 

climbed into the small basket and moved a lever— 

the basket began to rise into the air. She swung it 

around and was soon hovering over Bob, who was 

now in costume, red cape flowing. He moved under 

the basket, grabbed the rope with both hands, and 

looked over at Mike. “Please get this in one take.” 

Mike smiled, looking through the viewfinder. 

“Don’t you worry.” 

Captain Lamb stepped forward, looking up at 

Sara. “Just take him up slowly.” 

“Hang in there, Bob.” I said, giddy. “Action!” 

Sara powered the basket slowly upward and Bob’s 

body elongated, his red-booted feet leaving the 

ground. The basket continued to rise and Bob lifted 

his head skyward between his paralleled arms. He 

looked like he was taking off. 

I looked over at Mike, my smile about to break 

my face wide open. He glanced back at me for 

a second as if to say, “Can you believe we’re 

doing this?” 

Just as Bob was seemingly about to touch the 

clouds, Captain Lamb called out. “Bring him 

on down.” 

“And that means cut,” Mike said, moving back 

from the camera and looking up at Bob coming 

safely down to Earth. For the first time he looked 

down and saw just how high he actually was. He 

shouted a colorful metaphor. 

I walked over to the Fire Chief, extending my 

hand and thanking him. 

“It’s OK,” he said, smiling and nodding. “It was 

fun to watch, and I hope you got what you needed.” 

“Oh yeah,” I said. “Superman flew today. With a 

little help from his friends.” 


Every 

Moment 

Covered 

91.5 FM | Full Spectrum News

RANGE ROVER VELAR 

CLIMBS PODIUMS, 

TOO 

Beyond the legendary capabilities that come with 70 years 

of Land Rover heritage, the new Range Rover Velar has been 

named 2018 World Car Design of the Year at the World Car 

Awards. 

Combining avant-garde design with time honored engineering 

excellence, the new Range Rover Velar is the latest iteration of 

the Official Vehicle of the Northwest Experience. 

Visit Land Rover Portland to experience the all new Range 

Rover Velar. 

Land Rover Portland 

A Don Rasmussen Company 

720 NE Grand Avenue 

503.230.7700 

landroverportland.com

1859 July | August 2018

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