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BEND<br />

PG. 98<br />

Portland’s<br />

Bridge Tenders<br />

Tiny Bathroom<br />

Makeovers<br />

The Oregon<br />

Kiwitini<br />



<strong>1859</strong>oregonmagazine.com<br />

$5.95 display until <strong>Oct</strong>ober 31, <strong>2018</strong><br />


<strong>Sept</strong>ember | <strong>Oct</strong>ober volume 53

150 timeless colors personally crafted by Joanna Gaines.<br />

Available at all Miller Paint Company locations.<br />


Rainbow Valley:<br />

Where Your Ideas Come to Life.<br />

At Rainbow Valley, we want to design and build the best house for you.<br />

This client had a clear aesthetic vision, and through close collaboration<br />

with our Design/Build and Outdoor Spaces teams, she was able to<br />

make it a reality. The house was also designed with an eye to the future.<br />

Thanks to the sloping site, the basement pottery studio and guest loft<br />

are both accessible from the beautifully landscaped yard, allowing our<br />

client to age comfortably in her unique and perfectly tailored home.<br />

Ready for your custom home or remodel? Come to Rainbow Valley.

New Homes<br />

Kitchens<br />

Remodels<br />

Small Cottages<br />

541.342.4871<br />

rainbowvalleyinc.com<br />

785 Grant St.<br />

Eugene, Oregon 97402<br />

CCB# 56107<br />

LCB# 9533

A View From the Top<br />

photography by Shauna Intelisano<br />

Portland’s bridges are an iconic part of the city,<br />

each adding to its personality. The bridges also<br />

have tenders, who ensure, among other things,<br />

that pedestrians, drivers and the occasional<br />

climber are safe and that the massive structures<br />

lift and lower properly. It’s a job for the curious<br />

and the patient—we tell their stories on pg. 76.<br />

6 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Portland’s Hawthorne Bridge is one of the busiest<br />

bike and transit bridges in Oregon, with around 8,000<br />

bikes, 30,000 vehicles and countless pedestrians<br />

using it to cross the Willamette River each day.<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 7


SEPTEMBER | OCTOBER <strong>2018</strong> • volume 53<br />

70<br />

Green Living<br />

Oregon’s green building<br />

cred is strong and getting<br />

stronger. Check out some of the<br />

sustainable designs popping up<br />

around the state.<br />

written by Melissa Dalton<br />

76<br />

All Along The Watchtowers<br />

Next time you drive across one of<br />

Portland’s bridges, rest easy—someone<br />

is watching over you. Meet Portland’s<br />

bridge tenders.<br />

written by Scott Latta<br />

8 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong><br />

82<br />

Cutting Edge<br />

Ladies and gentlemen, sharpen your<br />

chainsaws. The McKenzie River<br />

Chainsaw & Arts Festival brings<br />

the world’s best chainsaw carvers<br />

together to coax art from logs.<br />

photography by Bradley Lanphear<br />

Jen G. Pywell



98<br />


SEPTEMBER | OCTOBER <strong>2018</strong> • volume 53<br />

Megan Morse<br />

John Valls<br />

LIVE<br />

22 NOTEBOOK<br />

Squeeze the last juice out of the good weather with our tidbits, then<br />

embrace the fall by curling up with the debut novel from Portland author<br />

Zulema Renee Summerfield.<br />

30 FOOD + DRINK<br />

What to quaff around an autumn fire, plan a fall road trip to eastern<br />

Oregon with our Weekend Wanderings, and get a head start on your winter<br />

coat by embracing beignets filled with Tillamook cheddar.<br />

36 FARM TO TABLE<br />

Kiwis in Oregon? Yep. Kiwi berries grow on about 125 acres around the state—<br />

learn more from Peter Dinsdale of Blue Heron Farm, outside Independence.<br />

44 HOME + DESIGN<br />

Got a small bathroom? Two designers show how they took tiny spaces and<br />

remodeled them into luxurious Mid-century escapes. Plus: learn how to<br />

make a terrarium to add mood to your bathroom.<br />

52 MIND + BODY<br />

Ultrarunner Ian Sharman started his career with one long walk. Now, he’s<br />

incorporating a love of Bend beer into his workout plans.<br />


Estacada is a mural wonderland, thanks to Artback, an artists collective<br />

that creates a new one each year.<br />

THINK<br />

60 STARTUP<br />

After an Oregon State University professor lost his vision, he figured out<br />

new ways to continue his research—and ViewPlus was born.<br />

62 WHAT’S GOING UP<br />

To bring Hayward Field into the future, the University of Oregon has to get<br />

rid of one of the most iconic pieces of its past.<br />


After a layoff during the recession, David Bantz started selling hazelnut<br />

shells. They have more uses than you might think.<br />


Baseball fans, unite! Portland may not have an MLB franchise, but it does<br />

have Baseballism, one of the best merchandise stores around.<br />

52<br />

32<br />

17<br />

18<br />

110<br />

112<br />

Editor’s Letter<br />

<strong>1859</strong> Online<br />

Map of Oregon<br />

Until Next Time<br />


Project Erase helps people leave the past behind by getting rid of<br />

regrettable tattoos.<br />



In 1893, Sister Protasia Schindler planted a giant sequoia at her monastery.<br />

It still stands today, dwarfing everything around it.<br />

92 ADVENTURE<br />

After a climbing accident left Alysia Kezerian using a wheelchair, she<br />

changed the rules so she could keep adventuring.<br />

96 LODGING<br />

Minam River Lodge isn’t easy to get to—unplug and unwind in the<br />

wilderness.<br />

COVER<br />

photo by Bronson Studios Photography<br />

(see Green Living, pg. 70)<br />

10 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong><br />


You know about Bend in the summer and the winter. Bend in the fall is<br />

where it’s really at.<br />


A devastating wildfire that ripped through Sonoma County did nothing to<br />

dampen its spirit—or damage its ability to give visitors a great time.



Writer<br />

All Along the Watchtowers<br />


Photographer<br />

Gallery<br />


Writer<br />

Travel Spotlight<br />


Photographer<br />

My Workspace<br />

Everyone I talked to for this<br />

piece found the job the same<br />

way I found the story: because<br />

it sounded interesting. What<br />

all of us discovered in our<br />

own way is that it’s really a<br />

job about people. There’s<br />

something so human to<br />

me about sitting in solitude<br />

watching a city come alive<br />

around you. Something tender.<br />

I don’t think I’ve ever wanted to<br />

get a drink with someone more.<br />

(pg. 76)<br />

The McKenzie River Chainsaw<br />

Art Festival was particularly<br />

enjoyable to photograph,<br />

because when I’m not behind<br />

the camera, I’m usually in<br />

my wood shop. Everything<br />

I do revolves around art<br />

and craftsmanship, so this<br />

opportunity to watch some<br />

of the most skilled chainsaw<br />

carvers in the world was a real<br />

treat. Watching these artists<br />

from across the PNW take a log<br />

or a tree stump and transform<br />

it into a beautiful sculpture<br />

right before my eyes was<br />

something special.<br />

(pg. 82)<br />

I first visited Queen of Angels in<br />

the 1970s with my parents. My<br />

uncle was a monk at nearby Mt.<br />

Angel Abbey, and several of the<br />

Benedictine sisters were close<br />

friends of his. I returned in 1999,<br />

but it wasn’t until another visit<br />

in 2015 that I decided to write<br />

about the giant sequoia. The<br />

tree is a magnificent, peaceful<br />

presence, and I have been back<br />

twice more to draw from its<br />

wisdom and strength.<br />

(pg. 90)<br />

I’m grateful for the chance<br />

to explore a local business<br />

in Portland. I don’t follow<br />

baseball much, so prior to this<br />

assignment, I had walked by<br />

this place a number of times<br />

but never went in. I love the<br />

story behind these guys—just<br />

an organic brand following,<br />

and definitely part of an<br />

American dream.<br />

(pg. 66)<br />

12 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

I WORK FOR<br />

HOME<br />

SWEET<br />

HOME<br />

For you, satisfaction is seeing the team’s project come<br />

to life. At SAIF, our team finds satisfaction in building<br />

awareness for workplace health and safety. With quality<br />

workers’ comp insurance and tools to help businesses<br />

prevent injuries, SAIF strives to make Oregon the safest<br />

and healthiest place to call home.<br />

Protecting Oregon’s workforce. saif.com

EDITOR<br />











Kevin Max<br />

Sheila G. Miller<br />

Allison Bye<br />

Kelly Rogers<br />

Cindy Miskowiec<br />

Jenny Kamprath<br />

Cindy Guthrie<br />

Jenn Redd<br />

Thor Erickson<br />

Jeremy Storton<br />

Melissa Dalton, Beau Eastes, Betsy L. Howell, Catie Joyce-Bulay,<br />

Scott Latta, Sophia McDonald, Mariah Miller, Chris Peterson,<br />

Ben Salmon, Vanessa Salvia, Jen Stevenson, Corinne Whiting,<br />

Mackenzie Wilson<br />

Anthony C. Castro, Brian Holstein, Shauna Intelisano, Bradley Lanphear,<br />

Megan Morse<br />

Statehood Media<br />

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Portland Address<br />

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Portland, Oregon 97209<br />

<strong>1859</strong>magazine.com/subscribe<br />

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photoCopy, reCording or any information storage and retrieval system, without the express written permission of Statehood Media. ArtiCles and photographs<br />

appearing in <strong>1859</strong> Oregon’s Magazine may not be reproduCed in whole or in part without the express written Consent of the publisher. <strong>1859</strong> Oregon’s Magazine<br />

and Statehood Media are not responsible for the return of unsoliCited materials. The views and opinions expressed in these artiCles are not neCessarily<br />

those of <strong>1859</strong> Oregon’s Magazine, Statehood Media or its employees, staff or management.<br />

14 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

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V I S I T<br />

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FROM THE<br />

EDITOR<br />

LAST YEAR WAS the hottest year Oregon<br />

(and many other places around the globe) has<br />

experienced. If you think there’s no heating of<br />

this planet, better not look at any thermometers,<br />

heat indices or NOAA statistics on what’s<br />

happening outside your front door.<br />

If you’re like the rest of us, you’re doing your<br />

part, as small as it seems sometimes, to save our<br />

lifestyle and planet. Indeed, everything we write<br />

and photograph in <strong>1859</strong> and 1889 is climaterelated—from<br />

the grapes and hops we grow, to<br />

the forests we bike and ski in, to the ocean we<br />

walk and surf on our coast.<br />

In this issue of <strong>1859</strong>, our Home+Design writer<br />

Melissa Dalton looks at the state of sustainable<br />

building through a number of inspiring projects<br />

across the state. Creative re-use of existing materials and<br />

the addition of solar power is one theme that is good for the<br />

resident and better for the world.<br />

On the agriculture front, we encounter the oddity of<br />

kiwis in Oregon. What? On Blue Heron Farm outside of<br />

Independence, Peter Dinsdale is growing kiwi berries, a<br />

smaller kiwi that you can eat like a berry, skin ’n’ all. Our<br />

Home Grown Chef, Thor Erickson, then takes these into<br />

their seasonally adjusted higher form of a Kiwitini for<br />

your pleasure.<br />

Also take a look at how ultrarunner Ian Sharman stays fit,<br />

avoids injury and keeps on running. He was not born this<br />

way—he started walking and failing before learning to run<br />

long distances. Read his story on page 52.<br />

For our travel features, Sheila Miller heads south to see<br />

what’s left of Sonoma County after its devastating fire last<br />

year. She finds it well intact and the home of densely packed<br />

tasting rooms that kept her busy for a weekend.<br />

We also look at a non-traditional season in Bend, the fall.<br />

Most of the tourists have receded and this mountain town<br />

shows off its emerging cultural side with a long-running film<br />

festival and its own twist on Oktoberfest—not to mention the<br />

emergent world cuisines popping up in new restaurants. It’s also<br />

one of the best times to be on Bend’s hallowed trail network,<br />

just biking and running to your heart’s content. Cheers!<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 17

<strong>1859</strong> ONLINE<br />

More ways to connect with your favorite Oregon content<br />

<strong>1859</strong>magazine.com | #<strong>1859</strong>oregon | @<strong>1859</strong>oregon<br />

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Connect with us on social media by<br />

tagging your photos with #<strong>1859</strong>oregon.<br />


Bradley Lanphear<br />

See what it takes to transform logs into art at the McKenzie River<br />

Chainsaw & Arts Festival in our exclusive online video.<br />

<strong>1859</strong>oregonmagazine.com/chainsawfestival<br />

18 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

NOTEBOOK 22<br />

FOOD + DRINK 30<br />

FARM TO TABLE 36<br />

HOME + DESIGN 44<br />

MIND + BODY 52<br />


pg. 36<br />

Kiwis in Oregon? Absolutely.<br />

Anthony C. Castro

Blue skies for days...<br />

Sitting on 668 pristine acres in sunny southern Oregon with views that go on<br />

for miles, Rogue Valley Manor offers an unparalleled retirement lifestyle. You<br />

can be a part of it. Go Rogue in Retirement.<br />

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retirement.org/rvm<br />

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

notebook<br />

Tidbits + To-dos<br />

Lincoln City Fall Kite Festival<br />

The Lincoln City Fall Kite<br />

Festival takes place from 10<br />

a.m. to 4 p.m., <strong>Oct</strong>ober 6 and<br />

7 on the beach in the center<br />

town, on the D-River Wayside.<br />

Kids can make their own kites,<br />

and everyone can enjoy seeing<br />

some of the largest kites in<br />

the world being flown while<br />

you watch the running of the<br />

bols—a race to see who can<br />

run fastest into the wind while<br />

harnessed to a doughnutshaped<br />

kite.<br />

oregoncoast.org/lincoln-cityfall-kite-festival<br />

mark your<br />

calendar<br />

Botanical Bug Off Spray<br />

Summer may be almost over,<br />

but for those who still plan to hit<br />

the trails this fall, Suzi’s Bug-Off<br />

Spray is a must-have. It’s free of<br />

chemicals, like DEET, that you find<br />

in many commercial bug sprays,<br />

but still super effective, so that<br />

you and your family can enjoy<br />

the great outdoors. There is also<br />

a Bug-Off Stick for easy packing.<br />

suzislavender.com<br />

Whyld River DoggyBag<br />

Keep your pup cozy at the campsite with his very own sleeping<br />

bag. Whyld River’s DoggyBag was created to help keep your<br />

best friend warm on the coldest adventures around the Pacific<br />

Northwest. These lightweight bags pack up super small, making<br />

them easy to take on the trail. Plus, they are available in three sizes.<br />

whyld-river.com<br />

22 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Fabulous<br />

natural light<br />

Maloy's offers a fabulous selection of antique and<br />

estate jewelry and fine custom jewelry, as well as<br />

repair and restoration services. We also buy.<br />

87531 CHRISTMAS VALLEY HWY ∙ 541.576.2199<br />

86426 CHRISTMAS VALLEY HWY ∙ 541.576.2117<br />

Visit Us in Christmas Valley, Oregon<br />

Hours for both stores: 10 a.m. to 5 p.m., Tuesday through Saturday<br />

Catch the Holiday Spirit!<br />

Cinnamon Bear Themed Cruises<br />

Christmas Ship Viewing<br />

www.portlandspirit.com Holiday Parties<br />

Group Rates<br />

Private Charters<br />

503-224-3900<br />

PortlandSpirit.com<br />

Portland Spirit Cruises & Events<br />

local family owned since 1994

notebook<br />

mark your<br />

calendar<br />

Trail Butter<br />

This real-food energy snack is the perfect thing to bring on your<br />

next trail hike or run. Packed full of instant whole-food nutrition,<br />

it’s guaranteed to fill you up and keep you going wherever your<br />

next adventure may take you. Convenient to-go pouches are<br />

available in three flavors.<br />

trailbutter.com<br />

Smith Rock Ranch Corn Maize<br />

mark your<br />

calendar<br />

The largest corn “maize” in Central Oregon opens on <strong>Sept</strong>ember<br />

29 in Terrebonne. The Smith Rock Ranch is a fabulous place to<br />

take the family to kick off the start of fall. The maize is open until<br />

6 p.m., Friday through Sunday. Other fun activities on the property<br />

include a pick-your-own pumpkin patch, pumpkin cannons, petting<br />

zoo, general store and more, plus food and drink vendors and live<br />

entertainment.<br />

Bridge of the Goddess Half Marathon & 10K<br />

The Bridge of the Goddess Half Marathon and 10K may<br />

be the most scenic run in Oregon, with its nonstop views<br />

and tree-lined forest paths. Fifteen hundred runners<br />

depart from the deck of Bridge of the Gods in Cascade<br />

Locks and travel along the Columbia River Highway Trail.<br />

At the finish line, pick up a finisher medal and enjoy some<br />

well-deserved lunch, beer and live music. The race starts<br />

at 8 a.m. on <strong>Sept</strong>. 15, so grab your girlfriends and get<br />

ready to run.<br />

runwithpaula.com/bridge-of-the-goddess-half-marathon-10k<br />

smithrockranch.com<br />

24 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Visit Pendleton in two<br />

downtown Portland locations<br />


825 SW Yamhill St, Portland, Or<br />

503-242-0037<br />


210 NW Broadway, Portland, Or<br />


notebook<br />

Musician<br />

Raising the Bar<br />

Monica Huggett’s Portland Baroque<br />

Orchestra rises to new heights<br />

written by Ben Salmon<br />

Portland Baroque Orchestra<br />

MONICA HUGGETT IS ONE of the world’s leading Baroque<br />

violinists, an expert in the historically informed performance style,<br />

and the artistic engine behind the Portland Baroque Orchestra for<br />

the past twenty-four years.<br />

And just like anyone else, she had to get her start somewhere.<br />

For Huggett, that was the Pizza Express near her family’s home<br />

in London, England, where she played violin for £3 per night plus<br />

free pizza from ages 17 to 24.<br />

“By the time I stopped,” Huggett said with a hearty laugh, “I’d<br />

sort of had enough pizza for life.”<br />

Huggett, 65, has come a long way since then, and the PBO has<br />

come with her. The orchestra’s upcoming season—its 35th—<br />

will run from <strong>Oct</strong>ober through April and feature performances<br />

of works by Vivaldi, Telemann, Bach and more, plus the music<br />

of Latin America, Northern Europe and the Baroque period of<br />

England and France. The season will end with one of Huggett’s<br />

all-time favorite pieces, Mozart’s Jupiter symphony.<br />

In fact, it’s Huggett’s enthusiasm that drives much of the PBO’s<br />

programming each year. Raised as part of a hard-working and<br />

highly musical family, she listened to pop, rock, jazz, classical<br />

and beyond.<br />

“I loved it all,” she said. But when she started playing the modern<br />

violin, she never quite felt at home. Then, she discovered the<br />

Baroque violin—a violin from the Baroque period or modified to<br />

Baroque specifications—and historically informed performance,<br />

which aims to present classical music using the style, techniques<br />

and instruments of the day. The Baroque period is roughly defined<br />

as 1600 to 1750.<br />

Historical performance is a “very lively, very intense and much<br />

more communicative way of playing classical music,” Huggett said.<br />

“Sometimes, classical music feels like going to a museum. It’s almost<br />

like going to church—you worship these pieces that were icons of<br />

Western civilization.”<br />

A PBO performance has more in common with a rock concert, she<br />

said. Baroque music features strong rhythms and colorful textures.<br />

The period instruments—fitted with gut strings, among other<br />

adjustments—have a different temperament and timbre than their<br />

modern counterparts. Huggett works hard to imbue the orchestra’s<br />

four dozen members with the history behind pieces, as well as the<br />

stories they tell without words, which informs their playing.<br />

“Baroque music is like a conversation,” Huggett said. “I can<br />

actually put words to it. It’s like theater, (and) the more theatrical<br />

you can make the music, the more it translates to the audience.”<br />

The PBO formed in the early 1980s, and when Huggett took over<br />

as artistic director in the ’90s, it was more or less a semi-professional<br />

community orchestra full of historical performance buffs. Since<br />

then, “the standard has risen enormously,” she said, “to an orchestra<br />

that has international repute.”<br />

Huggett deserves credit for that, of course, but she is also quick<br />

to point out that she has grown artistically over the years, along<br />

with the PBO. Even with all her accumulated knowledge, skill and<br />

reputation, however, Huggett said she is still a rocker at heart. (She<br />

started out playing pop sessions in London, and can be heard on<br />

The Rolling Stones’ “Angie.”)<br />

“I adored Eric Clapton when I was young. Really, somewhere<br />

in me, I have the soul of a rock guitarist,” Huggett said. “When I<br />

started working on historical performance, I found an avenue to let<br />

out that intensity. Wanting to be exciting on stage. Wanting to be a<br />

real performer. That’s definitely a part of me.”<br />


Learn more about the Portland Baroque Orchestra and its upcoming<br />

<strong>2018</strong>-19 season at pbo.org<br />

26 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

OCTOBER 11-14, <strong>2018</strong><br />



notebook<br />

Bibliophile<br />

Telling Stories<br />

Every Other Weekend takes us back in time<br />

interview by Sheila G. Miller<br />

PORTLAND AUTHOR Zulema Renee Summerfield is getting high praise<br />

for her first novel, Every Other Weekend. But a few years ago, she wasn’t<br />

sure she was cut out to write one in the traditional sense. So she didn’t.<br />

“I was really struggling with how I was going to write a novel,” she said.<br />

“At the time I didn’t tell stories in big, overarching plots. I was writing<br />

a lot of flash fiction.” After reading Love and Shame and Love, a novel<br />

composed of vignettes written by her mentor and colleague Peter Orner,<br />

she knew she could write her book the way she wanted. “Novels come in<br />

all kinds of shapes,” Summerfield said. “It really freed me to write a book<br />

in vignettes, and that’s how the structure was decided.”<br />

Zulema Renee Summerfield’s first novel is set in the ’80s.<br />

Tucker Sharon<br />

Tell us about the book.<br />

It’s a highly fictionalized retelling of<br />

some events that happened to me and<br />

my family when I was a young person.<br />

It’s told from the point of view of Nenny,<br />

who is 8 years old. Her parents are<br />

recently divorced and her mom is newly<br />

remarried to a man who has his own kids.<br />

So it’s about trying to figure out what<br />

that means to have two households and<br />

two separate lives and families broken<br />

apart and reblending. It’s basically about<br />

how families fracture and re-form and<br />

this young person trying to figure out<br />

her place in all of that.<br />

How did you get into that mid-’80s<br />

mindset that permeates the book?<br />

A lot of it is based on memory, and<br />

then just returning to some of those<br />

pop culture landmarks. I was watching<br />

a lot of ’80s sitcoms, I got some Time<br />

magazines from 1988 on eBay. It was just<br />

a lot of research. I didn’t listen to a ton<br />

of ’80s music when I was writing, but it<br />

was all kind of seeping in. I watched a lot<br />

of “Family Ties,” and that really helped<br />

trigger those memories. It was definitely<br />

really fun to revisit a lot of stuff that<br />

I hadn’t engaged with in years. Also,<br />

early on I was like, ‘Let’s see … Michael<br />

Jackson and The Cure,’ but that actually<br />

wasn’t really the stuff that I was into.<br />

My sister was super into Poison, my<br />

bedroom was plastered in Bret Michaels<br />

posters. That kind of became a theme.<br />

How did you get into writing and how<br />

have you made it a full-time gig?<br />

I started writing when I was a kid, like 10<br />

or 12. I was writing really crappy poems.<br />

I was always writing, but it wasn’t until I<br />

went to college for Spanish and dropped<br />

out, and then I went back for creative<br />

writing, and I started taking writing<br />

more seriously.<br />

I wouldn’t recommend it as a solid<br />

career path. I teach a lot and I tell this to<br />

my students all the time—the likelihood<br />

that you’re going to make a living writing<br />

fiction is pretty close to none. It’s the<br />

truth, and honestly I don’t know that<br />

one should pursue writing, or any of<br />

the arts, for money. That seems shallow,<br />

and not right. I don’t do it for the money<br />

and neither should you!<br />

You’ve been teaching and coaching<br />

writers for a long time—why does that<br />

appeal to you?<br />

It’s really important to me that everybody<br />

gets space to tell their version of their<br />

story. I feel like that’s something that<br />

we should all work together to make<br />

happen. I love to teach, I love engaging<br />

with people. I think it’s a symbiotic<br />

relationship and the right space where<br />

people are learning from each other.<br />

So that’s really important to me that<br />

everybody gets room to tell their story<br />

the way they need to tell it.<br />

“It’s really important to me that everybody gets space to tell<br />

their version of their story. I feel like that’s something that we<br />

should all work together to make happen.”<br />

— Zulema Renee Summerfield<br />

28 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

food + drink<br />

Cocktail Card<br />

recipe courtesy of Ransom Wine Co.<br />

& Distillery and Andrew Morse<br />

at Albany’s Vault 244<br />

Ransom Manhattan<br />

2 ounces Ransom Rye, Barley,<br />

Wheat Whiskey<br />

¾ ounce Ransom Sweet<br />

Vermouth<br />

¼ ounce Ramazzotti Amaro<br />

2 dashes orange bitters<br />

2 dashes aromatic bitters<br />

Combine all ingredients in a<br />

mixing glass. Stir with ice for<br />

twenty to thirty seconds, and<br />

strain into chilled cocktail glass.<br />

Squeeze a swath of orange peel<br />

over the glass to release the oils,<br />

then drop peel into drink.<br />

Beerlandia<br />

Beers Around an Autumn Fire<br />

written by Jeremy Storton<br />

As fall arrives, grilling and beer don’t need to take a back seat.<br />

ALTHOUGH THE DOG DAYS are behind us, visions of summer’s splendor<br />

flash across our memories like a late-night highlight reel. Lulled by warm days,<br />

many of us continue to push the outdoor barbecues in the evenings. But the<br />

chilly nights confirm that summer is indeed over. The days of summer salads<br />

and lagers may linger behind us, but a change of season invites a different,<br />

equally splendid experience.<br />

In fall, I find myself sitting fireside, wrapped in a blanket and tending to<br />

the various meats, veggies or paella grilling over the coals. Sometimes there<br />

is wine, but there is always beer. For me, there is something that excites my<br />

palate about pairing dark and brooding malty beers with the crackle of fire and<br />

the sizzle of steak.<br />

My goal is to curate the perfect beer “set list” for such occasions. Many beers<br />

will perform well, but which ones will strike the right chord when paired with<br />

grilled food, good tunes and the crisp night air? For me, the best beers will strike<br />

a balance between bitter hops, complex malt and quaff-ability. The beers below<br />

are a part of my revolving “set list” for such occasions.<br />


Pelican Brewing’s Sea’ N Red Irish<br />

Style Red Ale (Pacific City): Malt<br />

forward, toasted biscuits and toffee with<br />

a slightly dry finish.<br />

Wild Ride Brewing’s Brenna A Amber<br />

Lager (Redmond): Complex dark malts<br />

with a balanced but spicy hop flavor<br />

filling in the back end, with a clean and<br />

crisp finish you’d expect from a lager.<br />

DINNER<br />

Ordnance Brewing’s FMJ IPA (Boardman):<br />

The complex maltiness of a<br />

British ale combined with the hops of a<br />

NW IPA with a dash of herbal note for<br />

good measure.<br />

Fort George Brewing’s Vortex IPA<br />

(Astoria): A very malt-centric tropical<br />

and citrus IPA that will pair with most<br />

food a fire can dish out.<br />


Feckin Brewery’s Top O’ The Feckin<br />

Mornin (Oregon City): Vanilla beans?<br />

Cold-brew coffee? Bourbon barrels?<br />

Steel-cut oats? Honestly, this Imperial<br />

milk porter is feckin’ perfect.<br />

Base Camp Brewing’s S’more Stout<br />

(Portland): Chocolate, coffee, sweet<br />

dried fruit and a hint of smoke. This<br />

beer is complex, boozy and delicious.<br />

Try it with a toasted marshmallow in<br />

your glass.<br />

30 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

food + drink<br />

Gastronomy<br />

Wild About Game<br />

written by Jen Stevenson<br />

RUN (AND EAT) wild with a thicketful of the Pacific Northwest’s best chefs at<br />

Nicky USA’s annual celebration of wild game and culinary camaraderie, returning<br />

on <strong>Sept</strong>ember 30 to the Mt. Hood Oregon Resort in Welches, Oregon. Now in its<br />

eighteenth year, the festival promises an impressive lineup of local cooking talent,<br />

from Castagna’s Justin Woodward and Aviary’s Sarah Pliner to Seattle chefs David<br />

Nichols (Rider) and Alex Barkley (Manolin). Against a backdrop of the Oregon<br />

high country’s brilliant fall foliage, guests sample gourmet meats, craft beers,<br />

charcuterie, spirits, cheeses, wine, cider, chocolate and coffee from nearly fifty top<br />

local purveyors including Olympia Provisions, Salt & Straw and Crowley Wines,<br />

plus meat-centric bites from more than a dozen acclaimed chefs like Gregory<br />

Gourdet of Departure and Kachka’s Bonnie Morales. The meaty merriment turns<br />

serious come the Carter Cutlery Cooking Competition, which pits four Portland<br />

chefs against four Seattle chefs, all vying for the coveted Overall Award title, claimed<br />

in years past by star chefs like Edouardo Jordan of JuneBaby, Gabriel Rucker of Le<br />

Pigeon and Gregory Denton of Ox. Wild About Game tickets are available online—<br />

if you plan to take the Cocktail Competition’s People’s Choice award judging<br />

responsibilities very seriously, consider reserving a room at the resort.<br />

nickyusa.com/wild-about-game<br />

mthood-resort.com<br />

CLOCKWISE FROM TOP LEFT Diners at Wild About Game. A plate at<br />

the event. Chef Philip Oswalt, right, of the Multnomah Athletic Club.<br />

32 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>



Photos: John Valls<br />

EN ROUTE<br />

In historic Pendleton, home to one of<br />

the country’s most famous rodeos every<br />

<strong>Sept</strong>ember, grab a bite at busy Sister’s<br />

Café before embarking on the entertaining<br />

90-minute Pendleton Underground Tour.<br />

Try a pint of Righteous Indignation red ale<br />

at Prodigal Son Brewery and Pub, or pair<br />

wood-fired pizza with one of the beakerbound<br />

house cocktails at Oregon Grain<br />

Growers Brand Distillery, then head a<br />

mile east to the Pendleton Woolen Mill,<br />

which offers four free weekday tours, no<br />

reservations necessary. In La Grande, sip<br />

Walla Walla rosé at charmingly renovated<br />

Wine Down café and wine bar, then eat 6<br />

Ranch grass-fed beef burgers and smoked<br />

aioli-drizzled dirty fries alongside the local<br />

college kids at Side A Brewing, set inside<br />

the historic La Grande Firehouse, just off<br />

the main drag.<br />

EAT + DRINK<br />

Brake for Oregon berry shakes and<br />

Clown Cones at Wallowa’s delightfully oldfashioned<br />

Little Bear Drive-In, then shop<br />

everything from local seasonal produce<br />

to hand-carved apple heads at eclectic,<br />

century-old M. Crow & Co. general store<br />

in nearby Lostine. Ten minutes southeast,<br />

stock up on red raspberry seed oil and<br />

citrus sunrise body butter at Wild Carrot<br />

Herbals in downtown Enterprise, then<br />

claim a table in the grassy creekside garden<br />

at Terminal Gravity Brewery and Pub and<br />

tuck into brews and buffalo burgers.<br />

In small but mighty Joseph, stroll the<br />

cheerful main street, which offers an<br />

impressive variety of culinary and retail<br />

amusements. After sipping your morning<br />

latte or green smoothie creekside at Red<br />

Horse Coffee Traders, queue up for a<br />

patio table and sausage-stuffed Swedish<br />

pancakes at Old Town Cafe, where they<br />

don’t skimp on the cinnamon roll icing.<br />

After browsing the botanical goods at<br />

Beecrowbee and the truffle case at<br />

Good Food Award-winning Arrowhead<br />

Chocolates, stop into East Fork Brewery<br />

for thick, juicy Stangel Ranch bison burgers<br />

and pints of Cross-Eyed Cricket IPA. Slurp<br />

post-lunch soft serve at R&R Drive-In, work<br />

your way through a whiskey flight at Stein<br />

Distillery (call ahead to book a tour), then<br />

tour the meticulously curated Wallowa<br />

County Museum, where you’ll be urged to<br />

partake of the docents’ homemade punch<br />

and cookies. For dinner, head ten minutes<br />

south to Wallowa Lake, where the fetching<br />

Swiss-Bavarian architecture has earned<br />

the area the nickname “Oregon’s Little<br />

Switzerland.” Join the reservations-only<br />

crowd at cozy Vali’s Alpine Restaurant,<br />

which offers two dinner seatings and<br />

one Hungarian-themed entrée nightly,<br />

plus homemade doughnuts on weekend<br />

mornings—don’t dally, they sell out fast.<br />

End the evening back in town with live<br />

music on the patio at popular Embers<br />

Brew House, which claims the largest<br />

selection of microbrews in Eastern Oregon.<br />

Take the long way home through darling<br />

Dayville, where the Dayville Cafe serves up<br />

hearty slices of homemade country pie at<br />

country prices. Across the street, procure<br />

provisions or get a flat fixed at Dayville<br />

Mercantile, a 122-year-old former school,<br />

saloon and dance hall-turned general<br />

store and bike shop. In tiny Kimberly, take<br />

the rutted road to Thomas Orchards,<br />

where the breezy farm store sells justpicked<br />

stone fruit and cherries, Triple H<br />

Homestead’s raw cow’s milk cheeses, and<br />

local honey. In sweet small-town Condon,<br />

browse the smallest branch of Powell’s<br />

Books and get scoops of Huckleberry<br />

Heaven ice cream at Country Flowers gift<br />

and coffee shop, then move on to Maupin<br />

to ride the Deschutes River rapids with the<br />

Imperial River Company before digging in<br />

at their resort restaurant.<br />


In Joseph, The Jennings Hotel combines<br />

the region’s rich history with modern<br />

style—set inside a turn-of-the-century<br />

landmark building on Main Street, each<br />

of the boutique hotel’s twelve rooms is<br />

curated by a different Oregon artist or<br />

designer, there’s a cedar sauna just off<br />

the main hallway, and the common area<br />

combines a full kitchen, wood-burning<br />

fireplace, and well-stocked library and<br />

record collection. For big views and a dose<br />

of nostalgia, book a lake-facing room or<br />

cabin at the historic Wallowa Lake Lodge,<br />

where guests curl up by the grand stone<br />

fireplace in the main lodge on crisp fall<br />

evenings. To live that ranch life, check into<br />

the homey Wilson Ranches Retreat in<br />

Fossil, a 9,000-acre working cattle ranch<br />

with a 1910 Sears Roebuck ranch house<br />

turned six-room bed and breakfast. After<br />

a hearty home-cooked breakfast in the<br />

dining room, take a horseback ride through<br />

Butte Creek Valley, hike the high desert<br />

hills or just read a Louis L’Amour novel in<br />

the hammock.

food + drink<br />




Not just a pretty patio for sipping and soaking in<br />

valley views, the Sokol Blosser family’s esteemed<br />

Dundee Hills winery is home to one of the finest<br />

kitchens in the Willamette Valley. When executive<br />

chef Henry Kibit isn’t dishing up savory parsley root<br />

custard topped with salmon roe and licorice fern and<br />

slabs of tender brisket over fried wild nettles, he’s<br />

roaming the miner’s lettuce and morel-strewn hills<br />

behind the vineyard, collecting seasonal treasures<br />

to incorporate into the six-course Farm & Forage<br />

wine pairing luncheons he serves in an intimate, sunsplashed<br />

space behind the tasting room.<br />


DAYTON<br />

sokolblosser.com<br />

RACK & CLOTH<br />

Exit I-84 onto the Historic Columbia River Highway<br />

just east of Hood River and mosey into tiny Mosier,<br />

an unexpected treasure trove of antique shops,<br />

cideries and this charming farm-to-table restaurant,<br />

taproom and market. Taste husband-wife team Silas<br />

Bleakley and Kristina Nance’s handcrafted smallbatch<br />

hard ciders made with apples from their nearby<br />

farm, pick up a dozen eggs or stay for a wood-fired<br />

pizza topped with heirloom tomatoes, sweet corn<br />

and basil. Don’t leave without an armful of fresh-cut<br />

flowers, just-picked stone fruit and garden greens, or<br />

ask about buying shares of the farm’s pasture-raised<br />

pork and lamb.<br />

1104 1ST AVE.<br />

MOSIER<br />

rackandcloth.com<br />


Renowned for both his impeccable plating and deep<br />

commitment to local and foraged ingredients, James<br />

Beard Award-nominated chef Justin Wills serves some<br />

of the most intriguing food on the Oregon Coast, with<br />

a side of spectacularly scenic Whale Cove views from<br />

the light-filled dining room tucked inside luxurious<br />

Whale Cove Inn. As the compressed cucumber and<br />

mint sorbet of summer make way for fall fare, expect<br />

celery root macarons, roasted cauliflower panna cotta<br />

and foie gras, lettuce and tomato (FLT) sandwiches.<br />

Opt for the wine pairing with your chef’s tasting menu,<br />

or a bottle of Brick House Vineyards pinot noir—<br />

co-owner and sommelier Stormee Wills curates an<br />

Oregon Wine Board award-winning list that devotes<br />

plenty of space to Oregon vintages, at a very nice price.<br />

2345 US-101<br />


restaurantbeck.com<br />

Alan Weiner Photography<br />

Dining<br />

OK Omens<br />

written by Jen Stevenson<br />

NO LONGER Café Castagna, but still Castagna’s café, this lively new Ladd’s<br />

Addition wine bar retains the same sleek look (and beloved patio) as its<br />

predecessor, while debuting a playfully scholarly natural-wine-centric list to<br />

pair with James Beard Award-nominated Castagna chef Justin Woodward’s<br />

simple but superlative new bistro menu. Settle in for a late summer evening<br />

at one of the garden-side tables, inches from fragrant plumes of fresh mint<br />

and lemon verbena, and enlist the help of spirited sommelier Brent Braun,<br />

who won’t steer you wrong on the perfect bottle to go with Woodward’s<br />

burnt-beet-topped steak tartare, grilled squid with chicory and Thai basil,<br />

and buttermilk fried chicken with spicy greens and hot sour cream. Like<br />

the savory offerings, desserts are often twists on dishes served next door as<br />

part of Woodward’s modernist tasting menus. They shouldn’t be missed,<br />

particularly the Pacojet-pureed concoction of housemade chocolate sable<br />

cookies, heavy cream and macerated Oregon strawberries, splashed with a<br />

balsamic vinegar reduction, dusted with sable crumbs and aptly described<br />

on the menu as “kinda like a Blizzard.” Those concerned about the fate of<br />

the famous Café Castagna burger may have mixed feelings about its new<br />

incarnation, but it’s hard not to love a slab of beef slathered in smoked<br />

beef fat remoulade. If lingering over after-dinner drinks, sip the Scissors &<br />

Sidewalks, a light, effervescent, dangerously drinkable mix of Pineau des<br />

Charentes, Dolin blanc vermouth and lemon. Stay long enough (the wine<br />

bar’s open daily until midnight), and you might just end up joining one of<br />

the bar staff’s impromptu late-night dance parties.<br />



okomens.com<br />

OK Omen’s beignets are filled with Tillamook cheddar.<br />

34 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

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DTE <strong>1859</strong> Magazine Sep<strong>Oct</strong><strong>2018</strong><br />

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farm to table<br />

Farm to Table<br />

Crazy for Kiwi<br />

Growing this tropical fruit is possible in Oregon<br />

written by Sophia McDonald<br />

photography by Anthony C. Castro<br />

36 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

farm to table<br />

Peter Dinsdale with his son, Ben, at Blue Heron Farm near Independence. The farm has 11 acres of kiwis.<br />

OREGON IS KNOWN for producing world-class berries<br />

from spring to early summer. But come <strong>Sept</strong>ember, a strangelooking<br />

variety briefly appears for about two weeks. They’re<br />

tan globes about the size of a grape. Each has a sweet-tart flavor<br />

and a smooth skin that’s entirely edible.<br />

Cut one open and the mystery is solved. The flesh of these tiny<br />

fruits is lime green and dotted with tiny black seeds. They’re<br />

known as kiwi berries, baby kiwi or hardy kiwi, and they’re kin<br />

to the fuzzy-skinned fruit commonly found in grocery stores.<br />

Oregon is the country’s top producer of this unusual fruit—<br />

which is to say there are a handful of farmers growing them on<br />

about 125 acres.<br />

Peter Dinsdale with Blue Heron Farm near Independence<br />

explains how this micro-industry came about. A berry farmer<br />

named Mark Hurst was interested in selling them through his<br />

wholesale business and was looking for partners willing to raise<br />

them. He’d already taken some to an international produce<br />

marketing conference and won rave reviews. “They were the<br />

sensation of the show,” Dinsdale said. “People really liked them<br />

and wanted more.” The fruit is tasty but it’s also quite healthy,<br />

packing a punch of vitamin C, folate, potassium and other<br />

nutrients. Combine that with their intriguing appearance, and<br />

it’s no wonder people were interested.<br />

Dinsdale, who was already growing a variety of berries on<br />

his farm, decided to give kiwis a go. In many ways, they were a<br />

good fit with his other crops. They could be pruned right after<br />

the blueberries in the winter and harvested in <strong>Sept</strong>ember after<br />

all the blackberries had ripened. That would allow him to keep<br />

his staff onboard and busy for a longer period of time.<br />

In 1994, he planted 11 acres of thick-stalked kiwi berry plants<br />

between trellises with stakes the diameter of telephone poles<br />

(the vines that shoot up from the trunks are so strong they can<br />

pull down a structure that’s poorly built). In 1995, he dug up all<br />

the plants, fumigated the soil to rid it of a fungal disease that<br />

could kill the kiwis, and replanted.<br />

This inauspicious beginning hinted at more challenges to<br />

come. Pollinating the vines proved difficult. Dinsdale’s son,<br />

Ben, has taken to traipsing under the trellises every year in<br />

what he calls a “bee suit”—a modified snow blower<br />

that shoots pollen over the vines and gives nature a<br />

leg up. Although the kiwis are a cold-tolerant variety<br />

from Siberia, they’re very susceptible to frost after<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 37

farm to table<br />

FROM LEFT Peter Dinsdale started growing kiwi fruit in 1994. Ben Dinsdale holds a bin of kiwi berries at Blue Heron Farm.<br />

bud break. Dinsdale has lost plenty of fruit to chilly spring<br />

mornings. In addition, the market for kiwi berries hasn’t taken<br />

off the way its early American champions hoped it would. “The<br />

returns have been acceptable,” he said. “It’s sort of worth it.”<br />

Given his investment in this crop, tearing out the plants<br />

would not be worth it, he believes. Besides, they’ve grown on<br />

him after all these years. “I find it an aesthetically pleasing crop,<br />

with the large canopy and the trellises and the way the vines<br />

twine around everything,” he said. The plants have exfoliating<br />

bark that flakes and peels all along the trunks, which gives<br />

them a rugged and appealing look.<br />

And like most people, he’s quite taken by the taste of the<br />

berries. “I’m a nut about eating fresh fruit,” he said. “The nice<br />

thing about these is when we’re finishing picking, there’s still<br />

kiwis out here until the first hard frost. So I can keep coming<br />

out here and picking a cupful for fresh eating. They’ll be ripe<br />

and sweet on the vine until then.”<br />

Dr. Bernadine Strik, the berry crops research leader at the<br />

North Willamette Research and Extension Center in Aurora,<br />

has long been a champion of kiwi berries. She confirms and<br />

expands on many of the challenges Dinsdale has faced growing<br />

them. The plants aren’t quite cold-hardy enough, and the tender<br />

vines are susceptible to breaking when gusty winds come up.<br />

“Pollination is a problem because bees like kiwi, but they like<br />

raspberries and blackberries better.”<br />

But she, too, hopes the hardy kiwi industry in Oregon will<br />

grow. “It’s an expensive crop to grow because you need lots of<br />

labor per acre to prune and harvest them, and the plants and<br />

trellises are expensive,” she said. “But it’s a high-value crop even<br />

if it’s small.”<br />

Kiwis of all sorts are most commonly used in desserts. Chef<br />

Ryley Eckersley with Quaintrelle, a North Portland restaurant<br />

that specializes in New American cuisine, suggests making<br />

them into a compote with rhubarb and serving it atop vanilla<br />

panna cotta.<br />

Another option is to cook them in a simple syrup and use<br />

that as the base for a summery cocktail. Bartender Camille<br />

Cavan from Quaintrelle calls her kiwi-inspired concoction<br />

Long Time Gone, and it gets its own sweet-tart flavor from<br />

Pimms liqueur, ginger liqueur and lime juice.<br />

“I’m a nut about eating fresh fruit. The nice thing about these is<br />

when we’re finishing picking, there’s still kiwis out here until the first<br />

hard frost. So I can keep coming out here and picking a cupful for<br />

fresh eating. They’ll be ripe and sweet on the vine until then.”<br />

— Peter Dinsdale<br />

38 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

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farm to table<br />

Oregon Recipes<br />

Incorporating Kiwi<br />

photography by Anthony C. Castro<br />

Long Time Gone Cocktail<br />

PORTLAND / Quaintrelle<br />

Camille Cavan<br />


1 ½ ounces Pimms<br />

¼ ounce ginger liqueur<br />

¾ ounce lime juice<br />

½ ounce kiwi syrup (see recipe below)<br />

2 ounces Fever Tree ginger ale<br />

1 dash angostura bitters<br />

Shake Pimms, liqueur, lime juice, kiwi and<br />

bitters, then strain into a Collins glass.<br />

Top with ginger ale and garnish with three<br />

slices of kiwi berries, lime twist and large<br />

mint sprig.<br />


Simmer 2 cups of 1:1 simple syrup with<br />

4 kiwi berries, sliced. Let simmer for 45<br />

minutes, then let sit for 24 hours. Fine<br />

strain the syrup, discarding the berries.<br />

Vanilla Panna Cotta with Kiwi Berry and Rhubarb Compote<br />

PORTLAND / Quaintrelle<br />

Ryley Eckersley<br />

SERVES 8<br />


16 ounces heavy cream<br />

¾ cup sugar<br />

1 vanilla bean<br />

8 grams gelatin<br />

16 ounces buttermilk<br />


16 ounces rhubarb<br />

16 ounces kiwi berries<br />

10 ounces sugar<br />

4 ounces Cocchi Americano aperitif<br />

1 tablespoon lemon juice<br />

Sachet with 1 star anise, cinnamon<br />

stick and 5 pink peppercorns<br />


Find additional recipes at <strong>1859</strong>oregonmagazine.com/recipes<br />


Heat cream, sugar and scraped vanilla<br />

until 125 degrees. Bloom gelatin in cold<br />

water for about 3 minutes and strain and<br />

add to cream mixture. Run through a<br />

fine mesh chinois or sieve and pour into<br />

whatever molds you like.<br />


Chop rhubarb into inch-long pieces and<br />

cut berries in half. Cook until the rhubarb<br />

has softened in the cocchi and with the<br />

sachet. Add lemon. Add a splash of water<br />

during cooking if it appears to need it.<br />

Once panna cotta has chilled, spoon<br />

the compote over the top and cover<br />

with chopped salted almonds.<br />

40 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Mukilteo Lighthouse Festival <strong>Sept</strong> 7, 8, 9 | Music, Food, Fireworks & Fun for all ages<br />

Japanese Gulch Trails Harbour Pointe Golf Club 4 Aviation Museums

farm to table<br />

Home Grown Chef<br />

Kiwis … in Oregon?<br />

written by Thor Erickson<br />

photography by Megan Morse<br />

BEFORE I TALK about kiwis, I need to<br />

be completely honest. When the editors<br />

of <strong>1859</strong> Oregon’s Magazine proposed that<br />

I write about kiwis, I though they had lost<br />

their minds.<br />

Kiwis? In Oregon? Really? I went home and<br />

binge-watched “Flight of the Conchords”<br />

while I did some research. After a healthy<br />

dose of Bret and Jemaine, I soon found that<br />

kiwis do grow in Oregon, and are becoming<br />

quite popular.<br />

Kiwi berries (also known as hardy kiwi,<br />

grape kiwi or cocktail kiwi) are smoothskinned<br />

and much smaller in size than their<br />

furry cousins from New Zealand. I drove out<br />

to Dundee to HB&K farms to pick a few for<br />

myself. The strawberry-sized kiwi berries,<br />

or Actinidia arguta, are not genetically<br />

modified minis, but their own perennial<br />

vine, native to Japan, China and Russia.<br />

Kiwi berries have a short growing season,<br />

typically <strong>Sept</strong>ember and <strong>Oct</strong>ober. As I filled<br />

my pail, I sampled a few of these sweet little<br />

fruits. They do not require the peeling of<br />

the furry skin that we are used to doing to<br />

prepare kiwis. “Just pop ’em in yer mouth!”<br />

one of the farmers recommended. In doing<br />

so, I tasted the sweet, acidic balance that<br />

kiwis are famous for. My head started to<br />

flood with ideas of how to use these little<br />

beauties—salads, jams, pies. … I know, I just<br />

roasted grapes in the last issue, but seriously,<br />

roast these kiwis and serve them warm over<br />

vanilla ice cream. You’re welcome.<br />

Picking kiwis in the hot sun is a lot of<br />

work. Time for a cocktail!<br />

The Oregon Kiwitini<br />

Thor Erickson<br />


3 ounces vodka<br />

3 Oregon kiwi berries<br />

2 teaspoons simple syrup<br />

Ice<br />

In a cocktail shaker, muddle<br />

the kiwi berries with simple<br />

syrup to release the fruit’s<br />

juice. Add ice and vodka.<br />

Shake well, then strain into a<br />

well-chilled cocktail glass.<br />

Garnish with a couple kiwi<br />

berries on a cocktail pick.<br />

42 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

home + design<br />

Little and Luxe<br />

Two Portland homes pack a lot of luxury into<br />

remodels of their small Mid-century bathrooms<br />

written by Melissa Dalton<br />

44 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

home + design<br />

The West Hills bathroom has sealed marine<br />

plywood to make it more modern.<br />

A Modern Take on a West Hills Mid-century<br />

Christopher Dibble<br />

WHEN A COUPLE bought this rambler in Portland’s West Hills, it<br />

still held much of its Mid-century charm, which the new owners loved.<br />

Soaring ceilings clad in cedar in the living room? Check. Original<br />

kitchen cabinets in excellent shape? Yes, please. Unfortunately, their<br />

swooning stopped upon seeing the master bathroom. “The house<br />

was built in 1954, and I don’t think the bathrooms had ever been<br />

touched,” said Stewart Horner, principal designer at Penny Black<br />

Interiors, who worked with the homeowners on a refresh. “It was<br />

pretty much as it had been for fifty-plus years, and it wasn’t pleasant.”<br />

First, there was the room’s unappealing Jack-and-Jill layout. A<br />

popular treatment during the Mid-century era, it meant the bathroom<br />

was shared between the parents’ bedroom and their daughter’s,<br />

ensuring privacy for no one. Drab tile and a claustrophobic “cubicle”<br />

of a shower compounded the need for a complete do-over. Horner<br />

and Look Construction teamed up to gut the space, then reconfigure<br />

it as a self-contained master suite.<br />

Even after borrowing a bit of space from a nearby room, the new<br />

bathroom clocked in around 80 square feet. The homeowners’ wish<br />

list included a deep tub, double vanity and rain showerhead, all of<br />

which Horner was able to fit, while weaving in a modern aesthetic<br />

that jives with the home’s excellent Mid-century bones. “I call it<br />

more modern than ‘Mid,’” he said. “That was the brief: to work with<br />

this classic Mid-century architecture but make it more modern<br />

than Mid-century.”<br />

Horner started with an interesting palette. “We wanted to use<br />

materials that were a little unusual,” he said. Now, the custom<br />

double vanity and tub surround are fabricated from sealed marine<br />

plywood, the edges exposed for a modern look. To safeguard water<br />

resilience, the surround was topped with a thin layer of Formica<br />

veneer that stretches all the way up the wall in the open shower.<br />

There, a glass enclosure has an angled edge. “It’s wider at the bottom<br />

and narrower at the top, which actually creates a really interesting<br />

look,” Horner said. He specified a clever cutout in the glass so the<br />

homeowners can reach in and turn on the shower without getting<br />

a face full of water.<br />

Small details add up to make the room feel spacious and luxe. A<br />

large frameless glass mirror hangs over the vanity, itself hovering<br />

about 8 inches above the floor. “Visually that gives you more space<br />

because you can see more of the floor,” Horner said. Sconces installed<br />

over the glass and nearby floating shelves afford more airiness, while<br />

brushed brass hardware and faucets lend a burnished shine that’s<br />

warmer than the typical chrome.<br />

The adjacent master bedroom boasts wallpaper on the ceiling<br />

and show-stopping artwork, and the connected bathroom delivers<br />

personality in equally unexpected ways. Take the bespoke “Bubble<br />

Hex” tile backsplash from Portland maker Clayhaus Ceramics. The<br />

dramatic dimensional pieces and striking white and gray gradient<br />

are an inspired take on 1960s pop art, to fashion justthe-right<br />

mix of modern and “Mid” that Horner and the<br />

homeowners sought. “It’s the showpiece of the whole<br />

space,” Horner said of the tile. “It’s the perfect fit.”<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 45

home + design<br />

Photos: Luke and Mallory Leasure<br />

FROM LEFT The floor tile runs from the shower through the rest of the bathroom. The<br />

fixtures are all combined on one wall-mounted unit.<br />

A Deliberate Remodel in Alameda<br />

Kenneth Birkemeier was a designer and builder working<br />

from the 1930s to the 1970s. He erected around 700 custom<br />

houses and apartments, many in the Northeast neighborhoods<br />

of Portland. Many of his Mid-century designs were dubbed the<br />

“houses of tomorrow,” yet Birkemeier had a solid appreciation<br />

of old-world craftsmanship and used it in many of his<br />

builds, such as where he incorporated Craftsman-style builtins<br />

fashioned from natural wood. When interior designer<br />

Courtney Nye set out to remodel the master bath in this<br />

Birkemeier-designed Alameda home, foremost in her mind<br />

was to modernize it without compromising his approach of<br />

blending the past and future. “We wanted to update but still<br />

tie in with the rest of the house and have a little ode to what it<br />

was before,” Nye said.<br />

The master bathroom presented challenges. For starters, the<br />

room was cramped and a singular shade of teal, from the tile<br />

floor to the sink to the toilet. Even after borrowing an extra 2<br />

feet of space from a nearby closet, the entire layout was a mere<br />

65 square feet. “Still, we were able to work within the small<br />

footprint and maximize the feel of it,” Nye said.<br />

First, she swapped the placement of the fixtures and<br />

combined the sink and toilet into one sleek, space-saving wallmounted<br />

unit. Doing so enabled her to extend the countertop<br />

across the entire length of the piece and fit in a generous, 40-<br />

inch trough sink. A custom recessed medicine chest above the<br />

basin contains a large mirror, lights, and both open and closed<br />

storage. “I wanted to integrate as many components into one<br />

so that we wouldn’t have too many stops and starts, which<br />

could make the space feel smaller,” Nye said.<br />

Next, she exchanged a dark, confined shower for one that<br />

occupies the entire side of the room, streamlining it with a glass<br />

partition. By dropping the shower’s entry threshold to zero<br />

clearance, the floor tile now runs unobstructed throughout<br />

the room, creating the illusion of more space. White tile with<br />

a light-colored grout further prevents the tableau from feeling<br />

too busy. “I kept the floor and wall tiles white just to make it<br />

feel more open and bright,” Nye said.<br />

Her finish selections read modern yet timeless, since<br />

she aimed to reference the home’s current and previous<br />

incarnations. The natural white oak of the built-in vanity syncs<br />

with the home’s original oak floors. The tile backsplash behind<br />

the sink is a beautiful green that recalls the bathroom’s former<br />

teal palette and complements the tones of the wood.<br />

The end result accommodates the homeowners’ entire<br />

wish list—including luxuries like the double sink and a<br />

towel warmer—to conjure a true master suite, yet still<br />

flows seamlessly with the historical house thanks to Nye’s<br />

unwavering eye. Achieving such an elegant balance between<br />

the past and future, craftsmanship and modern function, we<br />

think Birkemeier would have approved.<br />

46 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>


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home + design<br />

DIY: How To Make a Terrarium<br />

NOTHING PRETTIES THE BATHROOM like a little plant life. Following these easy tips, terrariums<br />

can be made with materials bought from specialty terrarium shops, pet and aquarium stores,<br />

home improvement destinations and the nursery.<br />

1<br />



2<br />

Whether it’s a vintage cloche from an antique<br />

mall or an ordinary fish bowl, pick a clear glass<br />

container that will offer plenty of space for the<br />

plants and transmit enough light to encourage<br />

growth. If choosing a container with a lid, make<br />

sure it won’t be sitting in the direct sun, as that<br />

can kill the plants inside.<br />


Cover the bottom with small rocks to encourage<br />

drainage. Pour in a layer of sand, using a funnel to<br />

keep the grains neat. Have fun choosing the colors<br />

of these elements, since they will be visible. Next,<br />

add activated charcoal pellets, usually available at<br />

a nursery or aquarium store. Then top everything<br />

off with enough soil for the plant’s roots to thrive.<br />

A good rule of thumb is to set the foundational<br />

layers at about one-third of the vessel, to keep the<br />

overall composition balanced and leave enough<br />

room for growth.<br />

4<br />

5<br />

Opt for a specimen that will enjoy the bathroom<br />

humidity, flourish with the room’s lighting conditions<br />

and grow fairly slowly, so it doesn’t crowd out of<br />

the container too quickly. Good choices for a humid<br />

spot are ferns and tropical houseplants.<br />


Once the plant is in place, top the foundation with<br />

other materials that will contrast with its size and<br />

leaf structure. These can be colored pebbles, coral<br />

and shells, small pieces of driftwood, crystals and<br />

geodes, moss and lichen, or even found objects, like<br />

small figurines. Leave empty space around the plant<br />

so it remains the natural focal point.<br />


Don’t forget to water the plant according to its<br />

needs. Place your composition on a shelf in the<br />

bathroom, on the corner of the vanity, or hang from<br />

the wall or ceiling, and enjoy!<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 49

home + design<br />

Design Finds<br />

Get the modern ‘Mid’ look of the West Hills bath<br />

Go bold with Clayhaus Ceramics’ Futura Collection. It’s<br />

comprised of five different tile designs that can be mixed<br />

and matched in a rainbow of glazes, all with a distinctive<br />

three-dimensional quality to their surface.<br />

clayhaustile.com<br />

There’s no need to have disparate packaging around when<br />

the cotton balls and Q-tips can be decanted into these chic<br />

stoneware vessels, available in a variety of sizes. Offered in<br />

either white or black and topped with low-profile acacia lids,<br />

they’ll create a much more cohesive display.<br />

rejuvenation.com<br />

For a minimalist treatment similar to the floating light<br />

fixtures in the West Hills bath, try the Baird Aged<br />

Brass Sconce from Hudson Valley Lighting, which<br />

combines a simple brass base with an oversized<br />

orbital shade. Pick it up at Globe Lighting, an outpost<br />

for fine lighting in the Pacific Northwest since its first<br />

store opened in Portland in 1978.<br />

globelighting.com<br />

50 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

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mind + body<br />

Ian Sharman at the finish<br />

of a 16-hour race.<br />

Grit, Training<br />

and Bend Beer<br />

Ian Sharman takes a more casual<br />

approach to ultrarunning<br />

written by Mackenzie Wilson<br />

52 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

mind + body<br />

Ian Sharman<br />

Pro Ultrarunner<br />

and Head Coach<br />

at SharmanUltra.com<br />

Age: 37<br />

Born: Northampton,<br />

England<br />

Residence: Bend<br />

Sharman trains other ultrarunners.<br />

HOW DOES AN economist from London who’s lived most of his life at sea<br />

level transform into an ultrarunner capable of conquering 100-milers above<br />

10,000 feet? For Ian Sharman, 37 and of Bend, it all started with walking.<br />

In 2005, Sharman was living in London<br />

and saw a TV show highlighting the<br />

Marathon des Sables race, 150 miles in six<br />

stages over seven days. It made him wonder<br />

if he could do something like that. He played<br />

sports growing up, but had never focused<br />

on running. “On the TV show, I saw people<br />

walking most of it and I thought, I’m sure I<br />

can walk for a week, that doesn’t seem like<br />

a big deal.”<br />

The next year, Sharman signed up<br />

for the race. During stage three he got<br />

hyponatremia—dangerously low levels of<br />

sodium in his blood—and had to drop out.<br />

Two years later he finished thirteenth, the<br />

highest a Brit had ever placed at that point<br />

in the race’s history. By 2011, Sharman was<br />

a sponsored ultrarunner specializing in<br />

100-mile trail races.<br />

Even with loads of titles to his name,<br />

Sharman couldn’t avoid the reality of<br />

ultrarunning as a profession. “About three<br />

months in, I was like, ‘Oh, this doesn’t really<br />

pay anything, so I have to do something<br />

else,’” he said.<br />

Fellow U.K. ultrarunners had been asking<br />

him to coach them, so he started Sharman<br />

Ultra: Endurance Coaching. Now, Sharman<br />

is known as much for being an uberaccomplished<br />

ultrarunner as he is a coach.<br />

He and a team of elite coaches help<br />

runners navigate training, prevent<br />

injury and develop grit—something<br />

Sharman knows a thing or two about.<br />

The races he competes in keep him on<br />

his feet sometimes between twelve and<br />

twenty-four hours in temperatures above<br />

100 degrees.<br />

“Mental toughness matters a lot more<br />

than just pure physical fitness,” he said.<br />

“The fitter you are, sometimes that can<br />

make you a little bit cocky and then you<br />

think it’s going to be easy, and it’s not easy.”<br />

To accomplish such feats you’d assume<br />

takes perfection, but, Sharman says, far<br />

from it. “You can get away with being less<br />

than perfect if you do a lot of other things<br />

right,” he said.<br />

Sharman has adopted a less-is-more<br />

training mantra, and doesn’t shy away<br />

from enjoying Bend’s craft beer scene.<br />

“Usually I avoid alcohol for a couple of<br />

weeks before a major race, but otherwise<br />

it’s a big part of my lifestyle, and I tend<br />

to eat out multiple times per week,” he<br />

said. For an extreme athlete, Sharman has<br />

a refreshingly relaxed take on diet and<br />

exercise—maybe because he knows the<br />

best way to succeed at anything is to take<br />

it one step at a time.<br />


Running, usually<br />

around ten to fifteen<br />

hours a week, plus<br />

hiking, especially in the<br />

Cascade Mountains,<br />

and light gym strength<br />

work a couple of times<br />

a week.<br />


I try to eat a generally<br />

healthy and balanced<br />

diet without any fads,<br />

but Bend is such a<br />

beer town and that’s<br />

one of the things I love<br />

about it. Three staples<br />

in my diet are hummus,<br />

salmon and avocados.<br />


I’m inspired by worldclass<br />

distance runners<br />

like Mo Farah, Eliud<br />

Kipchoge and Haile<br />

Gebrselassie. Outside of<br />

sport, great leaders like<br />

Nelson Mandela have<br />

always shown<br />

me hope about the<br />

best side of humanity,<br />

and we need more<br />

people like him in the<br />

current world.<br />

EVENTS<br />

• Down ’n’ Dirty Half<br />

in <strong>Oct</strong>ober<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 53

artist in residence<br />

Mural © The Artback<br />

“The Mushroom Forager,” designed by Nolene<br />

Triska and painted in 2012, is one of the various<br />

murals painted throughout Estacada.<br />

Art Climbs the Walls<br />

Estacada’s artists paint the town<br />

red … and yellow and purple and …<br />

written and photographed by Catie Joyce-Bulay<br />

AT FIRST GLANCE, Estacada is a sleepy little pass-through town to get to recreation destinations in bordering<br />

Mount Hood National Forest. If you stop to stock up in the grocery store, you can’t help but notice a Native<br />

American tribe fishing Celilo Falls under the “Fresh Produce” sign. Then look across the street and huge mushrooms<br />

rise from the forest floor among apartment doors and a giant forager. On the wall next door, Chinese-Americans<br />

harvest ginseng, an important pre-World War I crop for the region. These are the murals of the Artback Artists<br />

Cooperative. Twenty-one in all, they are ubiquitous downtown and in surrounding parks, calling visitors to take<br />

notice of the rural town of 3,000’s surprisingly vibrant arts scene.<br />

I recently spent a sunny summer morning touring the murals<br />

with two of their creators. Walking among them with artists<br />

Jenny Joyce and Kolieha Bush, they pointed out weather damage<br />

or something they’d change, giving me the history and often<br />

naming the people depicted in them.<br />

“I think the door should be open on the chapel, don’t you<br />

think?” asked Bush while surveying a mural on Second Street.<br />

“Kinzy Faire Garden,” designed in 2000 by Am Griswold,<br />

who also works in clay, depicts a lush local garden. No longer<br />

maintained, its beautiful blooms live on in the mural as part of<br />

the town’s history.<br />

“We’re doing this for Estacada, for people in the town,” said<br />

Joyce, who was part of the project’s founding and designed and<br />

led its first mural in 1994. “That’s hard for some to understand,<br />

but we’ve had real consistent support throughout the years.”<br />

Half of the money they raise for murals comes from donations,<br />

the other half from grants.<br />

Joyce, who, like Bush, works as an artist for McMenamins,<br />

moved to Estacada in the 1990s and soon got to know other<br />

artists living there. She had worked with children painting<br />

murals through Artists in the Schools, and she helped form<br />

the artists cooperative to raise money for the city’s first mural.<br />

54 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

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artist in residence<br />

Murals © The Artback<br />

CLOCKWISE FROM TOP “The Early Trains of Estacada,” designed by John Freese, was originally painted with house paint in 1995 and repainted in 2015. Artists Kolieha Bush, left, and<br />

Jenny Joyce stand in front of 2003 mural “The Arts in Estacada,” designed by Joe Cotter. 2002’s “Tree of Life,” designed by Kolieha Bush, Reeva Wortel and Emily Hyde.<br />

It was important to her and the other artists that they be<br />

compensated for their work. Joyce, who now lives in Portland<br />

and grew up with a love of art, has worked as a professional<br />

artist for her entire career.<br />

“People think art is fun and they shouldn’t have to pay for<br />

it,” said Joyce, who shows her oil and canvas landscapes and<br />

abstracts in a couple Portland galleries. “There’s a lot of delusions<br />

about life as an artist. It’s important to pay us.” She credits the<br />

small stipend the artists receive to the group’s survival over the<br />

last twenty-four years.<br />

The artists, a core group of ten with new additions each<br />

year, named themselves Artback, a play on “outback,” since<br />

they initially saw themselves as outliers. The murals have since<br />

made a great impact on the former logging and rail town and<br />

its residents not only embrace them, but feel a sense of pride<br />

over them.<br />

The Artback Artists paint their mural the last weekend in<br />

July, which used to coincide with an event called Timberfest.<br />

The mural painting soon became its own event, and a few years<br />

in, someone in town decided the artists should have music<br />

to paint to. A band appeared, Bush recalled. The festivities<br />

naturally developed into the Estacada Celebration, a homegrown<br />

arts and music festival. The city bought a semi-truck<br />

stage and made the festival official in 2000.<br />

“The first year the band was playing kind of for us,” said<br />

Bush, a resident of nearby Eagle Creek who works in a variety<br />

of media, including papier mâché and bronze and shows her<br />

work in downtown’s artist-run Spiral Gallery and at the Oregon<br />

Country Fair. She credits the fair’s creative spirit as an influence<br />

on her free-spirited art.<br />

This year’s mural, one of the co-op’s most intricate designs,<br />

depicted the annual summer celebration. The mural, co-led<br />

by Bush and calligraphy and watercolorist Nolene Triska, was<br />

inspired by a postcard Triska made of the celebration.<br />

The first mural, “Fishing the Clackamas,” was completed in a<br />

day with house paint. The artists now use better-quality mural<br />

paint and a varnish with fixative to preserve the murals from<br />

weather and sun damage. The process now takes several days,<br />

but the murals should last at least twenty years. Unique to the<br />

group is its focus on the restoration of old murals.<br />

“A town that’s full of faded murals is really sad,” Joyce said. “As<br />

we redo them, I think they’ve gotten better. I’m a better artist<br />

now than I was thirty years ago and to bring it back to life is<br />

really fun. I love that.”<br />

56 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

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STARTUP 60<br />

WHAT’S GOING UP 62<br />




pg. 66<br />

Baseballism’s flagship store sits near<br />

the Portland Beavers’ original stadium.<br />

Brian Holstein


OCTOBER 25-27<br />

A three-day event for creators,<br />

designers and thinkers.

startup<br />

John Gardner demonstrates the<br />

technology with students at a National<br />

Federation of the Blind Camp.<br />

Blind Man’s Vision<br />

Darkness for physicist illuminates needs<br />

for science, and ViewPlus answers the call<br />

written by Chris Peterson<br />

IN 1988, JOHN GARDNER was a professor of physics<br />

at Oregon State University when his world went dark.<br />

Literally. Routine glaucoma surgery left him blind. It was<br />

the proverbial thunderbolt that illuminated resource<br />

weaknesses just as technology and disability rights<br />

were ascending.<br />

Gardner was well-placed to harness the positive<br />

energy of this perfect storm. He and partners would<br />

develop software and printers that allow blind students<br />

and professionals around the globe to comprehend,<br />

analyze and communicate ideas.<br />

Thanks to help from colleagues and then-rudimentary<br />

audio technology for computers, Gardner initially continued<br />

to teach and do research. But he couldn’t interpret data from<br />

his own lab and students without help from others. He was<br />

determined to create tools so he and others could work<br />

independently through other senses—touch and hearing.<br />

Braille translates letters and numbers into a tactile language<br />

for the blind, but sciences rely on specialized symbols, graphs<br />

and charts to convey complex information. If someone has<br />

never seen an equation, terms like numerator, denominator<br />

or square root can be mind-boggling. Symbols and diagrams<br />

require such long descriptions that their meanings can be<br />

lost as they’re described. Math Braille is another complicated<br />

language altogether.<br />

Gardner and local and international students and<br />

colleagues have invented tools or improved upon existing<br />

ones to communicate complicated concepts. Early on, it was<br />

a graphics calculator which used changing pitches of a tone to<br />

indicate points on a graph. Later, a young woman struggling<br />

with math prompted Gardner to develop DotsPlus to help<br />

sighted teachers convey mathematical terms to blind students<br />

60 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

startup<br />

FROM LEFT The ViewPlus EmBraille, Elite<br />

and Max are all printers that help the blind.<br />

in their universal layout form, rather than learning math Braille<br />

or slogging through lengthy descriptions. Using the DotsPlus<br />

template with MS Word+MathType creates such equations.<br />

Gardner had been receiving National Science Foundation<br />

grants for his university research for years, traveling regularly<br />

to Washington, D.C., for reviews<br />

and to confer with other project<br />

leaders. His NSF cohorts now<br />

asked how a blind person could<br />

direct physics research. One<br />

day, he showed what he thought<br />

was a handful of fellow project<br />

managers his idea for DotsPlus.<br />

The NSF had recently been<br />

mandated by Congress to fund<br />

projects geared to people with<br />

disabilities, and it turned out<br />

someone who awarded those<br />

projects was in the room, too.<br />

Gardner’s idea was immediately<br />

funded.<br />

Braille printers at that time<br />

lacked the resolution and printer<br />

drivers to emboss DotsPlus, so<br />

developing an adequate embosser<br />

was a top priority Gardner and<br />

two students tackled. One student<br />

devised a grid system that led to a durable Braille embossing<br />

system. This was the first project of their newly established<br />

company, ViewPlus, in 1996. They patented and sold their first<br />

embosser in 1999. When the students moved on, Gardner and<br />

his wife, Carolyn, began building ViewPlus. She is his “eyes” in<br />

his non-academic life. While he worked at OSU, she coordinated<br />

the Adult Basic Education program at Linn-Benton Community<br />

Only a fraction of the<br />

population requires Braille<br />

and tactile graphics, so<br />

ViewPlus’ market is small,<br />

but broad. Its software and<br />

printers are used in schools<br />

and businesses around the<br />

world and it has an office<br />

in Europe as well as the<br />

home base in Oregon.<br />

College’s Benton Center. She recognized that some tools for the<br />

blind could be helpful for learning dysfunctions, too.<br />

Among recent products the company has developed is a printer<br />

that combines Braille and colored graphics so sighted and blind<br />

can work from the same printout. Another device uses audiotactile<br />

feedback to understand an<br />

embossed graph via a computer’s<br />

audio. Gardner demonstrated<br />

by putting a structural diagram<br />

of aspirin on his computer’s<br />

touchpad. Moving his hands along<br />

the embossed diagram and Braille,<br />

we listened to the description.<br />

Only a fraction of the<br />

population requires Braille and<br />

tactile graphics, so ViewPlus’<br />

market is small, but broad. Its<br />

software and printers are used in<br />

schools and businesses around<br />

the world and it has an office in<br />

Europe as well as the home base<br />

in Oregon.<br />

Rarely is an inventor also a<br />

savvy business person, so running<br />

the business was challenging<br />

as well. That changed when the<br />

Gardners’ son, Dan, joined the<br />

business. He was a 19-year-old electrical engineering student<br />

when his father went blind. Though he occasionally helped with<br />

engineering suggestions, he had no desire to to join ViewPlus.<br />

Then, when he switched to finance and business, he found<br />

himself frequently testing ideas on his family’s enterprise. Today<br />

he is ViewPlus C.E.O. and enjoys solving business problems as<br />

much as his father does technical problems.<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 61

what’s going up?<br />

Renderings courtesy of SRG Partnership<br />

Athletic Pursuits<br />

New athletic facilities, big and small, await for Oregon<br />

written by Sheila G. Miller<br />

FROM TOP Hayward Field will be rebuilt to<br />

accommodate up to 30,000. The project is<br />

expected to be completed in 2020.<br />

MANY TRACK AND FIELD buffs are<br />

in mourning at the changes underway<br />

at historic Hayward Field. The facility,<br />

which was built in 1919 to house<br />

football and grew into the legendary<br />

location of Olympic Trials and USA<br />

Track and Field championships, has<br />

been torn down and will be rebuilt<br />

entirely using funds from the Phil<br />

and Penny Knight Foundation and<br />

other donors.<br />

The new facility is the result of<br />

Eugene hosting the 2021 world<br />

outdoor championships. It will have<br />

an expanded capacity—from 8,500<br />

to 12,900 with room for temporary<br />

seating up to 30,000—and a nine-story<br />

tower with an observation deck, as well<br />

as a locker room and an indoor practice<br />

facility. Missing from the facility will<br />

be the wooden stands where fans have<br />

cheered on racers for nearly a century.<br />

The project was designed by SRG<br />

Partnership, and is expected to open in<br />

spring 2020.<br />

On a much smaller scale, other<br />

communities are getting new<br />

athletic facilities as well. In Bend,<br />

Cascade Indoor Sports is opening<br />

a 48,500-square-foot facility with a<br />

trampoline zone on the first floor, a<br />

“pickleball zone” with eight indoor<br />

courts, and a third-floor viewing area<br />

and lounge.<br />

Near West Linn, a plan is in place to<br />

construct a 95,000-square-foot indoor<br />

lacrosse and soccer facility. The twostory<br />

building in Wankers Corner<br />

would have a full-size soccer field with<br />

seating and other amenities around it.<br />

The original plan was for the facility,<br />

from Fieldhouse Athletics LLC, to be<br />

finished this fall.<br />

62 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>



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what i’m working on<br />

David Bantz is the owner<br />

of He Sells These Shells.<br />

Selling Shells<br />

Reducing waste, and saving the<br />

environment, with hazelnut shells<br />

interview and photography by Vanessa Salvia<br />

TURNS OUT, Oregon’s hazelnuts are good<br />

for more than making pies, cookies and<br />

eating out of hand. Tualatin resident David<br />

Bantz, owner of He Sells These Shells, sells<br />

cracked, bagged hazelnut shells to garden<br />

centers and at farmers markets, and has<br />

participated in research looking into how<br />

effective hazelnut shells are at removing<br />

toxins from water.<br />

At home, Bantz has set aside a large<br />

area near his driveway where he unloads<br />

truckloads of hazelnut shells—80,000<br />

pounds at a time. He bags them by hand and<br />

delivers them himself. Around his home, the<br />

hazelnut shells fill pots and line pathways,<br />

where this quintessential Oregon resource<br />

really shines. About 67,000 acres in Oregon<br />

are dedicated to growing the nut.<br />

How did you get into selling hazelnut<br />

shells?<br />

In 2008, I lost my job in land-use<br />

planning after the bottom fell out for<br />

land development. I found a couple<br />

part-time jobs in my field and didn’t<br />

like them, so I came home and told<br />

my wife, Sharie, that I was going to<br />

sell hazelnut shells! I had purchased<br />

some a number of years ago at a<br />

farmers market in Beaverton. I found<br />

a processor to buy directly from, and<br />

bought an antique weighing scale<br />

and started filling bags by hand. I’m<br />

selling to about twenty-five individual<br />

buyers that contact me directly, at<br />

the Milwaukie farmers market, a<br />

few hardware stores, the Backyard<br />

Bird Shop in West Linn and at thirtythree<br />

garden centers from Seattle to<br />

Cottage Grove. I also get about eight<br />

out of ten of my bags back for refills. I<br />

fill orders the same day or within two<br />

days. Sharie can get thirty 25-pound<br />

bags in her Kia Soul so she delivers for<br />

me when I can’t.<br />

What are the benefits of using<br />

hazelnut shells rather than other<br />

mulches?<br />

The nut processors don’t have any<br />

desire for the shells, so in the past<br />

those have ended up being burned or<br />

buried. So using them helps alleviate<br />

that. The cracked shells are pointy and<br />

rough, so slugs don’t like to crawl on<br />

them and cats don’t like to dig in them.<br />

They keep weeds from germinating<br />

because the shells are very dense,<br />

and in the sun they get really warm<br />

while also keeping the ground below<br />

them cooler, so weed seeds don’t<br />

germinate. The shells last for seven<br />

to eight seasons, while you have to<br />

replace bark mulch every year or two.<br />

They can be used to smoke meats and<br />

they add a nice flavor to barbecue. In<br />

fact, one of the uses I’m looking into is<br />

pelletizing them for wood stoves. You<br />

can pile the shells in the bottom of large<br />

pots to make them lighter and easier to<br />

move around.<br />

Tell me about the water quality<br />

research into hazelnut shells.<br />

The Port of Vancouver, a student at<br />

Cal Poly-Pomona and Georgia Tech<br />

have all used my shells for testing<br />

water quality. They’ve all found similar<br />

results. The Georgia study found that<br />

contaminated stormwater can be<br />

cleaned in the most effective way with<br />

nut shells in a burlap bag. The hazelnut<br />

filter removed more fecal coliform,<br />

hydrocarbons and heavy metals better<br />

than the $500 commercial filter.<br />

64 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Every<br />

Moment<br />

Covered<br />

Full Spectrum News | opb.org

my workspace<br />

My Workspace<br />

Baseball For All<br />

Oregon may not have a baseball team (yet),<br />

but it has a successful baseball company<br />

written by Beau Eastes<br />

photography by Brian Holstein<br />

Baseballism has retail shops in baseball<br />

hot spots around the country—<br />

Cooperstown, New York; Scottsdale,<br />

Arizona; Boston; and San Francisco to<br />

highlight a few—but its flagship store<br />

is in a beautifully renovated warehouse<br />

on Northwest 22nd and Quimby in<br />

Portland, just seven blocks from the<br />

Portland Beavers’ original stadium,<br />

Vaughn Street Park.<br />

What started out as a youth baseball<br />

camp put on by four former University<br />

of Oregon club baseball players is now<br />

a $10 million a year lifestyle brand<br />

built around America’s pastime. That<br />

means you can purchase everything<br />

from T-shirts adorned with baseball<br />

terms like “Southpaw” and “Live<br />

Life Like a 3-1 Count” to $85 leather<br />

toiletry bags.<br />

The company doesn’t have a licensing agreement<br />

with Major League Baseball, instead creating<br />

products from sayings and slogans familiar to<br />

passionate baseball fans. Baseballism does have<br />

two official licensing deals, one with the Babe<br />

Ruth family to use the iconic image of Ruth’s<br />

swing as part of its official logo, and another<br />

with the cult classic movie “Major League.”<br />

66 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

my workspace<br />

The four former teammates, whose<br />

business cards feature pictures from their<br />

youth baseball days, have successfully<br />

marketed to old-school baseball fans who<br />

curse the designated hitter and Astroturf,<br />

as well as to a younger generation who<br />

grew up with Ken Griffey Jr. bouncing<br />

around the Kingdome with his hat on<br />

backward. Baseballism sells T-shirts and<br />

hoodies with baseball sayings that go<br />

back decades, but also produces caps with<br />

reclaimed carpet from PDX and handbags<br />

made from vintage glove leather.<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 67

game changer<br />

Erasing the Past,<br />

Rewriting the Future<br />

A tattoo removal program in downtown<br />

Portland extends far beyond body ink<br />

written by Corinne Whiting<br />

WHILE SOME ORGANIZATIONS aspire to leave their mark,<br />

Outside In’s tattoo removal program has the reverse aim. Located<br />

in downtown Portland, Project Erase has helped thousands of<br />

people get rid of body ink that serves as a painful reminder of<br />

their past. The main objective—to remove tattoos in the safest<br />

and most comfortable way possible.<br />

“(An example of) tattoos that we might remove include visible<br />

gang-related symbols that could be a barrier to both successful<br />

employment as well as a risk to personal safety,” program<br />

coordinator Caroline Jackson said, “a tattoo that a victim of<br />

domestic violence was forced to get by their abuser or that directly<br />

triggers the trauma from past abuse, tattoos representative of<br />

past addiction whose removal provides a significant step toward<br />

recovery, (and) hate symbols that represent an ideology the client<br />

no longer subscribes to and hopes to move on from.”<br />

The service is reserved for those living below 200 percent of<br />

the federal poverty level, and the fees follow a sliding scale, which<br />

ranges from $25 to $55 per treatment, depending on income and<br />

family size. The affordability can be credited to a dedicated team<br />

of doctors and nurse practitioners who volunteer their time.<br />

Clients are never required to discuss their personal journey or<br />

reasons behind the removal.<br />

Clients, who are anonymous, have had positive experiences<br />

with the program. “Removing the tattoos was the last stop on<br />

my recovery from traumatic circumstances that led up to them,”<br />

one said. “It’s not just erasing tattoos, it’s closing the book on the<br />

trauma that came with them.” Another commented, “Thanks to<br />

Project Erase, removing my facial tattoos has meant that I can<br />

seek upward mobility in my career without being immediately<br />

judged. … I feel like I can start my life over now, and this is<br />

infinitely valuable to me.”<br />

Initially conceived by the Oregon Psychiatric Association,<br />

the program has experienced much growth since Outside In<br />

A client undergoes a tattoo removal session.<br />

took it on in 2002. The once-small operation now enjoys an<br />

expanded team and improved equipment. The team uses a<br />

Quanta Q+C laser to remove tattoos—and a chiller for pain<br />

management. Jackson said it can take anywhere from five to<br />

fifteen treatments, depending on a person’s immune system,<br />

the depth and thickness of the ink and whether the work was<br />

done with a professional tattoo gun or by an alternative method.<br />

Sessions are scheduled six to eight weeks apart to give the<br />

immune system time to remove the ink particles.<br />

Jackson first volunteered at Outside In before jumping at the<br />

chance to join the program about a year ago. She raves about the<br />

clients she meets through an all-inclusive project that “doesn’t<br />

have a lot of barriers.” She always chats with first-time clients—<br />

over the phone or in person. And if folks don’t have internet<br />

access to complete the online application, they can mail in a<br />

paper version or call in.<br />

“I think the common thread is that so many clients are in<br />

a place of trying to move forward, which is really inspiring,”<br />

Jackson said. “I’m really inspired by people’s growth<br />

and determination.”<br />

“Removing the tattoos was the last stop on my recovery from<br />

traumatic circumstances that led up to them. It’s not just erasing<br />

tattoos, it’s closing the book on the trauma that came with them.”<br />

— a Project Erase client<br />

68 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

This Century Modern<br />

H2O TODAY<br />

An exhibit from the Smithsonian Institution Traveling Exhibition Service<br />


theshelterstudio.com | designs built for the environment | 541.306.4270<br />

Dive into H20, our<br />

planet’s lifeblood.<br />

Through interactive displays and scientific<br />

insights, discover creative ways to steward<br />

our water resources well into the future.<br />

1680 East 15th Avenue, Eugene | natural-history.uoregon.edu<br />

H2O Today is adapted from an exhibition by the American Museum of Natural History, New York.

The Passive House in Corvallis<br />

proves sustainable design<br />

doesn’t have to look modern.<br />

Jen G. Pywell<br />

70 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Green<br />

Living<br />

Step inside these recent sustainable<br />

home designs from around the state<br />

written by Melissa Dalton<br />

OREGON HAS SOME serious green building cred, but there’s<br />

always room for improvement. Governor Kate Brown led<br />

the state into an embrace of energy conservation when,<br />

last November, she signed an executive order stating that<br />

newly constructed residences must demonstrate 40 to 50<br />

percent more energy efficiency than conventional construction. Intrigued,<br />

we checked out three recent sustainable builds to better understand what<br />

our future neighborhoods might look like.

Jen G. Pywell<br />

David Paul Bayles<br />

FROM LEFT The<br />

“reading cave”<br />

is one of the<br />

Christiansons’<br />

personal touches.<br />

The home is a<br />

Craftsman style.<br />

The First Passive House in Corvallis<br />

CHOOSING TO BUILD their first home was a nobrainer<br />

for Carl and Julie Christianson. He runs G.<br />

Christianson Construction, which was started by his<br />

parents in Corvallis in 1986. Less obvious is that the<br />

couple would make their home a certified Passive House.<br />

Although Carl’s company had never built one, the<br />

project suited his natural curiosity. “As someone who’s<br />

into gadgets and being innovative, this is an innovative<br />

way to build,” Julie Christianson said. “It’s a release for his<br />

creativity, trying to figure out how to make it all work.”<br />

Buildings, both residential and commercial, account<br />

for 39 percent of energy use across the United States,<br />

with most of that energy obtained from fossil fuels and<br />

nuclear sources. Constructing to the Passive House<br />

standard is a tried-and-true method to drastically reduce<br />

a home’s energy consumption and thereby the carbon<br />

emissions that result from the energy generated for the<br />

structure. The Passive House model attains such energy<br />

efficiency through a concert of components, including<br />

continuous insulation and elimination of thermal bridges<br />

for airtightness, high-performance windows and doors,<br />

and controlled ventilation. Gaining experience with<br />

Passive House construction, and becoming certified<br />

in the approach, was a logical step for Christianson as<br />

more customers seek to save energy. “As a builder in<br />

town, that’s definitely the direction we wanted to go as a<br />

company,” Christianson said.<br />

Once the Christiansons found an empty lot in the<br />

Brooklane neighborhood, they collaborated with Eugene<br />

architect Jan Fillinger, a self-described “passive house<br />

geek” and co-author of a book on the subject. Fillinger<br />

and a team of consultants delivered the complex<br />

modeling needed for Christianson’s crew to achieve<br />

such high levels of airtightness, while the couple pored<br />

over the home’s details. The Christiansons knew they<br />

wanted a Craftsman-style home from the beginning. “I<br />

think a lot of people think a Passive House has to look<br />

modern,” Julie Christianson said.<br />

Now, quality finishes and a thoughtful use of space<br />

govern the home, from the gracious front porch to the<br />

classic interior trim and generous windows. The house<br />

brims with personal touches, such as the hickory floor<br />

inlaid with a compass rose that recalls Julie Christianson’s<br />

summers on a tall ship, and the “reading cave,” an<br />

alcove under the stairs that reminds Carl Christianson<br />

of a childhood spent reading books beside his father’s<br />

rocking chair. Then there’s the intangible benefits, like a<br />

stable internal air temperature from all the insulation, no<br />

pesky drafts, and continuously filtered air free of pollens<br />

and pollutants. “I think a lot of people look strictly at the<br />

cost of the components,” Christianson said. “But what<br />

they’re missing is that by putting all the pieces together,<br />

you end up with a house that’s really comfortable.”<br />

In 2017, the project became the first certified Passive<br />

House in Corvallis, and with solar panels installed on<br />

the garage, is nearly Net Zero. Yet as important as such<br />

details are, the bigger picture is even more so. “Carl’s<br />

house avoids 19 tons of CO 2<br />

every year compared to a<br />

code house,” Fillinger said. “If all houses throughout the<br />

entire United States did that, it is possible to slow down<br />

carbon emissions to the point that we can slow down<br />

global warming and eventually, hopefully, reverse it.”<br />

72 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Photos: Claire Thorington, Courtesy of Green Hammer<br />

A Net Zero Home for Retirement in Shady Cove<br />

IN ORDER TO PREPARE a realistic budget for<br />

retirement, you have to trim the fat. While concocting<br />

their plans, David and Debbie Hill figured out one way to<br />

keep their monthly household costs down—the couple<br />

built their forever home to Net Zero energy standards.<br />

Why? “So our utility bills won’t be very high!” Debbie Hill<br />

said. “We’re retirees. It just seemed like the way to go.”<br />

Prior to moving to Southern Oregon, the Hills lived<br />

in Columbus, Ohio, for thirty years and worked as<br />

information analysts for a division of the American<br />

Chemical Society. Upon inheriting a 1-acre lot in the<br />

small town of Shady Cove, they decided to swap out<br />

the dilapidated house on it for one that would suit their<br />

lifestyle. “We wanted to build a smaller, energy-efficient<br />

home for retirement,” Debbie Hill said. “I didn’t want a<br />

big house to clean. A smaller house would be convenient<br />

for us to grow old in.” The couple worked with architect<br />

Erica Dunn from the design/build firm Green Hammer<br />

to create a 3,200-square-foot home that balances peak<br />

energy efficiency with warm and modern conviviality.<br />

Dunn started by designing the home to Passive<br />

House principles. “With our focus on the Passive<br />

House envelope, it’s the most cost-effective way to<br />

get to Net Zero energy and drive those loads down,”<br />

she said. Triple-pane windows, superior insulation<br />

and careful positioning on the lot to optimize solar<br />

exposure are all supplemented by a rooftop solar array<br />

to achieve Net Zero. That means the house generates<br />

as much renewable energy over the course of the year<br />

as it consumes. “In the summer, our [monthly] electric<br />

bills, even though we run the AC, are just a minimal<br />

$10.96,” Hill said. The house is tied to the grid, so that<br />

amount covers a standard connection fee imposed by<br />

the power company.<br />

Next, Dunn incorporated aging-in-place strategies<br />

to ensure the home would comfortably accommodate<br />

all of the occupants, which include the Hills, Debbie’s<br />

father and their four dogs. The lot slopes down at the<br />

back toward the Rogue River, so Dunn kept the house<br />

at a low profile on the approach, with all of the primary<br />

living spaces on-grade with the site. “The thought was<br />

that a wheelchair wouldn’t have any thresholds to cross<br />

on the main floor,” Dunn said. A plethora of built-in<br />

storage and durable finishes make for easy maintenance,<br />

as well as an organic, modern aesthetic. “We used a<br />

lot of fir throughout, because that has such a nice rich<br />

color and tone to it,” Dunn said. That warmth extends<br />

to the exterior, where multiple inset porches are clad<br />

with cedar reclaimed from a deconstructed wood trestle<br />

bridge in the region.<br />

These days, the Hills are living just the life they sought<br />

in their new house, whether that’s listening to the sound<br />

of the river from the porch or enjoying the night sky<br />

from the rooftop deck. “It’s certainly built to meet all our<br />

needs,” David Hill said. “That is, everything we need and<br />

nothing we don’t.”<br />


FROM LEFT The<br />

Net Zero home<br />

in Shady Cove<br />

has triple-pane<br />

windows. The home<br />

has fir finishes. A<br />

solar array on the<br />

roof generates<br />

renewable energy.<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 73

Small, Smart & Sustainable<br />

Bronson Studios Photography ideabox<br />

/ Summer Lake / A Small Rural Retreat<br />

Nestled in a prairie at the edge of the Great Basin, this modest,<br />

shed-roofed home effortlessly blends in with its natural setting.<br />

Located at the PLAYA Artist Retreat Center at Summer Lake,<br />

the two-bedroom, 885-square-foot cottage was designed by<br />

William Roach, PLAYA’s co-founder, and Nir Pearlson and Roger<br />

Ota of Nir Pearlson Architects.<br />

While the group referenced the history of the region with<br />

the use of corrugated steel siding and a red metal roof on<br />

the exterior, the interior framing was more forward-looking.<br />

Panelized walls were built in a factory in Eugene, which cuts<br />

down on waste and environmental impact during construction,<br />

then erected on site and filled with double insulation. As<br />

Pearlson recently wrote in Fine Homebuilding magazine: “Early<br />

on, we decided to gear the design toward prefabrication, which<br />

we believe is the future of affordable and sustainable housing.”<br />

/ Salem / Eco-rated Prefab Homes<br />

In the early aughts, architect Jim Russell saw a niche in the market.<br />

“We were watching the initial versions of what prefab is today,” Russell<br />

said. “We were looking at what was in the magazines and seeing that<br />

they were all at a pretty high price point.” Russell, who has a career<br />

background in energy and resource efficiency and factory-built housing,<br />

decided to take a different approach and in 2006, launched ideabox,<br />

which creates small, well-designed, affordable, green-rated prefab homes.<br />

Based in Salem, ideabox now has a range of models and sizes to<br />

choose from, starting from the 430-square-foot minibox for $111,800<br />

and climbing to the 1,658-square-foot Roadrunner for $198,900. Each<br />

home comes equipped with a menu of green features, including a wellinsulated<br />

shell, energy efficient windows, Energy Star appliances, no-VOC<br />

paints and low- to no-formaldehyde cabinetry. But most important to<br />

Russell is that customers get a home that suits the way they like to live.<br />

“One of the compliments that we get from clients is that they know<br />

they’re in a house that’s unique,” Russell said. “And for us, any time we<br />

can build something that’s smaller and lessens the carbon footprint,<br />

that’s a pretty rockin’ place to live.”<br />

Robin Rigby Fisher Design/Dale Lang<br />

/ Portland / A Net Zero ADU<br />

You might call it an experiment. In 2016, a client approached<br />

Portland-based Birdsmouth Construction about adding<br />

a 665-square-foot apartment over their two-car garage<br />

in Southeast Portland. The plan was to convert it into an<br />

Accessory Dwelling Unit, but this wouldn’t be a run-of-the-mill<br />

remodel. The homeowner hoped to certify the new digs as a<br />

Passive House. Typically, “very small buildings don’t do well as<br />

good candidates for certified Passive House,” said Birdsmouth<br />

designer Ben Valentin. “But we said we’d give it a shot.”<br />

While that initial goal did prove to be out of reach, when<br />

the project wrapped in early <strong>2018</strong> the team had fashioned a<br />

remarkably energy-efficient structure. Triple-pane windows and<br />

continuous super-insulation make for supreme airtightness,<br />

while a mini-split heat pump and heat recovery ventilator<br />

ensure top-notch ventilation and interior comfort. With the<br />

addition of a small solar array, the ADU is now certified Net<br />

Zero and generating more energy on site than it needs over a<br />

year. We call that a win.<br />

74 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Photos: skylab<br />

An Energy-Efficient Modular Home in Portland<br />

LIKE THE MANY 100-year-old bungalows on this<br />

Northeast Portland block, this new home also started<br />

with a basement foundation. But that’s where the<br />

similarities end. On a sunny fall morning in 2012,<br />

semi-trucks arrived at the site to offload the rest of<br />

the house. They were soon assisted by giant cranes<br />

to lift and stack six angular modules into place, while<br />

a crowd of onlookers gathered on the sidewalk to<br />

observe the progress. “By 4 p.m. the whole house was<br />

there, which was a remarkable thing to watch,” said Jeff<br />

Kovel, architect and principal of Skylab Architecture.<br />

“There’s nothing there in the morning, and then a<br />

house is there in the evening.”<br />

In 2009, the Seattle-based prefab company Method<br />

Homes contacted Kovel to design a modular scheme<br />

suitable for city infill lots. It was the recession, the<br />

building world was in chaos, and Kovel had the<br />

bandwidth. “We wanted to be able to provide a custom<br />

architectural solution through a more accessible process<br />

and hopefully at a more accessible price point,” he said.<br />

His firm devised, essentially, a “set of building blocks”<br />

composed of 100-square-foot triangular modules,<br />

which can be combined and customized in a range of<br />

floor plans that respond to a variety of site conditions.<br />

“We had seen in the prefab market that there were a<br />

lot of standard floor plans that may or may not fit the<br />

site really well, so we wanted to move beyond that<br />

limitation,” Kovel said. He and Method have since<br />

dubbed the system HOMB in a combination of the<br />

word “home” and the honeycomb aspect of combining<br />

modules, with the Portland installation the prototype.<br />

The triangle shape serves a dual purpose. For<br />

starters, it’s the “strongest shape,” making it wellsuited<br />

to truck transportation or being hoisted in the<br />

air by a crane. “They can’t flex as much. That flexing<br />

would theoretically pop the grout out of the tile or<br />

put cracks in the drywall,” Kovel said. Being able to<br />

deliver a building in such a complete state means<br />

project timelines can be buttoned up more quickly.<br />

The Portland home only took six or seven months<br />

from basement excavation to move-in, which is<br />

several months less than a normal house build might<br />

need. The triangle shape also serves up a dramatic,<br />

almost iconic, form. “We liked how they help break<br />

up that boxy modern look that’s so common in<br />

prefab,” Kovel said.<br />

Part of the owners’ brief was for a sustainable<br />

home, which the prefab process is well-positioned to<br />

deliver. Construction waste is significantly reduced<br />

since the home is built off-site in Method’s Ferndale,<br />

Washington, factory, where off-cuts and excess can<br />

be saved and used on other projects. The controlled<br />

conditions eliminate exposure to the elements and<br />

potential moisture problems. According to Skylab,<br />

the home’s exceptional insulation values and highperformance<br />

building skin deliver energy savings of<br />

roughly 40 percent over homes built to code. Plus, the<br />

rooftop is ready for a solar array. Efficient mechanical<br />

systems complete the picture, as well as low-VOC<br />

finishes for improved indoor air quality. Said Kovel:<br />

“Prefab in general is just a tighter, greener approach<br />

to building.”<br />

FROM LEFT The<br />

triangular modules<br />

from Method<br />

Homes. The interior<br />

is light and airy.<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 75

Portland is a city of bridges, and behind<br />

these bridges is a cadre of people<br />

making sure they operate smoothly.<br />

76 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>



Inside the lives of Portland’s bridge tenders<br />

written by Scott Latta / photography by Shauna Intelisano<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 77


2017 was especially bleak. At one point, five storms slammed Portland in five weeks. The Weather<br />

Channel, stating what everyone in the city was thinking, dubbed it “America’s most winter-fatigued<br />

city.” When a foot of snow fell in one twenty-four-hour period in January, the nation gawked as<br />

hapless Portlanders abandoned their cars along impossibly glassy hills.<br />

But the real trouble started two months later, when the sun came out.<br />

Federal guidelines maintain that when the Willamette<br />

River rises above 12 feet, all Portland bridges must be staffed<br />

twenty-four hours a day. Under normal circumstances,<br />

it’s not a problem for the county’s eight full-time bridge<br />

operators. But as the snow melted in the Cascades—141<br />

percent of its normal depth—it collected in reservoirs<br />

within the mountains’ foothills. Slowly, the Army Corps<br />

of Engineers released the water into the Willamette so as<br />

to not flood the river. It meant the city could carry on as<br />

normal, but that the river would be above 12 feet from<br />

March 10 to June 19—101 consecutive days. Endless winter<br />

gave way to endless work.<br />

Full-time and on-call operators took on twelve-hour<br />

shifts. Road maintenance workers were trained to raise<br />

bridges. Today, a county spokesman looks back on it as “a<br />

real challenge.” But 44-year-old Kristian Williams, who has<br />

sat in the control rooms of Portland’s bridges for more than<br />

two years, remembers it more pointedly.<br />

“Bonkers,” he said.<br />

It’s a curious job that has a way of attracting naturally<br />

curious people. “I wanted to be a bridge operator for as<br />

long as I realized there were bridge operators,” Williams<br />

said. Before this, he worked as a night clerk at a hostel in<br />

Northwest Portland. “What I didn’t anticipate was that I<br />

was really just going to like the work.”<br />

On Tammy Vanderlinden’s second day as lead bridge<br />

operator, she arrived to the Morrison Bridge at 6:40 a.m. to<br />

find a car on fire. Vanderlinden’s journey to the Morrison<br />

was not unlike her peers’. A year earlier, she worked at a<br />

steel factory. Before that, she drove a bus for TriMet on<br />

a route that crossed the Hawthorne, beneath the dutiful<br />

watch of operators she would later supervise. For years, she<br />

made industrial silicon wafers. She carried mail.<br />

“It was just like, ‘That sounds cool,’” she said. “I think as<br />

long as it’s interesting and you’re still learning, you come<br />

to work and you’re excited, people appreciate you, and you<br />

can do something for the community—those are the things<br />

that are exciting to me. In this job so far I haven’t gotten<br />

bored. It’s always something new.”<br />

Being a bridge operator is a little like being a lighthouse<br />

keeper and a little like being a firefighter. You have to be able<br />

to manage long stretches of unstructured time, ticking off<br />

work orders and startling thrill-seeking teenagers through<br />

the loudspeakers, knowing that any morning could greet<br />

you with a burning car or any ship with a blasting horn.<br />

“I’m sure a lot of people are surprised,” Vanderlinden said,<br />

“especially when they’re doing stupid stuff on the bridge<br />

and I get on the PA and say, ‘I can see you, knock it off,’ and<br />

they’re like, ‘There’s somebody up here? Oh my god.’”<br />

Multnomah County’s bridge operators oversee four of<br />

Portland’s downtown bridges—the Broadway, Burnside,<br />

Morrison and Hawthorne. Only the Hawthorne, the oldest<br />

vertical-lift bridge in America and the busiest bike and<br />

transit bridge in Oregon, is staffed twenty-four hours a day,<br />

seven days a week.<br />

The Hawthorne was a steel marvel when it opened in<br />

1910, a modern solution to the precarious timber bridges<br />

that traversed the Willamette in Portland’s earliest days.<br />

In 1913, it carried 1,600 vehicles and 1,200 horse-drawn<br />

carriages a day. On any given day now, it transports 30,000<br />

78 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Lead bridge operator Tammy Vanderlinden enjoys<br />

the job because “it’s always something new.”


1910, the Hawthorne Bridge is the<br />

oldest vertical lift bridge operating<br />

in the U.S. During her shifts,<br />

Tammy Vanderlinden stays busy<br />

by watching the river, working<br />

on projects and responding to<br />

incidents on and around the<br />

bridge, as well as safely lifting and<br />

lowering the bridge. A boat passes<br />

under the Hawthorne Bridge.<br />

80 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

vehicles, 8,000 bicycles, and 800 buses, or roughly the<br />

population of Corvallis.<br />

But the Hawthorne’s endurance over hundreds of<br />

thousands of lifts isn’t a testament to its construction as<br />

much as to the men and women who have tended to it for<br />

108 years. By 1930, just twenty years after the bridge opened,<br />

Portland estimated it would only last another decade. It<br />

was the operators who kept it alive—who noticed how the<br />

timber platform warped and cracked in the summer heat,<br />

who learned to constantly lubricate the cables, and who<br />

even today lift the bridge at regular intervals to wake it up<br />

and let it stretch its knees.<br />

The rope-and-pulley routine of Hawthorne’s early days<br />

has given way to a touch screen that starts the delicate<br />

mechanical dance. Gates lower, span locks release, engines<br />

rotate, and 1.8 million pounds of concrete eases toward<br />

the water, lifting the center span—and the bridge operator,<br />

along with the occasional stowaway falcon—into the sky.<br />


in Portland—on the Hawthorne especially, Williams said,<br />

you might not see another person after relieving the one<br />

before you. But it may also be one of the most contemplative.<br />

Especially on graveyard shifts, long stretches of silence settle<br />

in when river traffic stops. As long as the work is done and<br />

you can take action at a moment’s notice, you can kind of<br />

just … do what you want. Williams reads The Economist and<br />

Oscar Wilde. Some operators knit. Vanderlinden spent time<br />

learning Dutch so she could speak to her husband’s family.<br />

You are flanked by the city but separate from it, surrounded<br />

by people but above them, a fixed post in the current.<br />

Even sound feels farther away. The rush of traffic over the<br />

Hawthorne’s steel grates dies in the operator’s booth as a<br />

lifeless buzz. A police siren bounces off downtown buildings<br />

and dissolves over the water.<br />

“I think that’s when you get kind of lonely, when it’s<br />

nighttime,” Vanderlinden said. The self-proclaimed daughter<br />

of a hippie, Vanderlinden spent an itinerant childhood in<br />

Berkeley, Seattle and Mexico before she was old enough to<br />

choose to stay in Oregon. Like all operators, she started on<br />

call. When she came on full-time, she applied for the lead<br />

operator position and got it. Now she leads the team from<br />

the bridge office three days a week and puts in two weekend<br />

day shifts on the Morrison.<br />

She has spent so many hundreds of hours watching<br />

the bridges that she talks about them as if describing her<br />

kids to a new babysitter. The Hawthorne is polite and well<br />

behaved. The Broadway, not so much. (“You’re going to get<br />

creamed if you don’t get out of their way.”) The Burnside<br />

is all business.<br />

From the top of the bridge, maybe better than anywhere<br />

else in the city, she can see both Portlands—the one that<br />

rose alongside the river over the course of many decades,<br />

sprinkled with signs of the one to come.<br />

“You see right on the east end of the Burnside they’re<br />

pulling down the Fishels building,” Vanderlinden said, with<br />

something like nostalgia. “That’s going to be something<br />

new. They’ve got the new courthouse going in on the west<br />

side. That’s going to be a tall glass structure. It’s going to<br />

be really different.”<br />

The bridges, too, will change. The impending Cascadia<br />

earthquake means it’s time for Multnomah County to<br />

decide whether to retrofit the Burnside Bridge or replace<br />

it altogether—for about $500 million. The Hawthorne,<br />

with its twin 450-ton concrete counterweights, would be a<br />

catastrophe, but the price tag means the decision of what<br />

to do about it may be for the next generation.<br />

If the bridges do come down, whether by collapse or<br />

by choice, much will be lost. The paintings a previous<br />

operator left behind inside the Burnside; the “hobbit<br />

door” Vanderlinden squeezes through to enter the<br />

Morrison; the sight of a lazy peregrine riding a flagpole<br />

into the sky. These things create a sense of place, and the<br />

operators a sense of constancy. A bridge operator is not<br />

an anachronism, whether you can open the Hawthorne<br />

from a laptop or not. (You can.) She is a human, at the end<br />

of the day, there to watch out for other humans. That’s<br />

what would be lost if the bridges were managed from<br />

a computer. Who would be there to greet the flaming<br />

car, or to call out to the reckless teenager? To offer a<br />

pack of cigarettes to the man dangling his legs over the<br />

edge, alone?<br />

Being a bridge operator makes you more conscious<br />

of the city around you and more aware of your place in<br />

it. You think about things you didn’t know were worth<br />

thinking about before. That’s why when you ask Williams<br />

his favorite time of year to be on the bridge, he pauses<br />

for twenty-four full seconds before deciding—winter. The<br />

things that went through his mind to bring him there,<br />

the solitary privileges of his position, are the same things<br />

Tammy Vanderlinden means when she explains why she<br />

loves her job.<br />

“You see the whole city around you,” she said, “moving.”<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 81

Carver Alex Pricob, of Renton,<br />

Washington, works on a piece during the<br />

McKenzie River Chainsaw & Arts Festival.<br />


photography by Bradley Lanphear<br />

EACH YEAR, some of the world’s top chainsaw carvers<br />

(yep, that’s a real thing) gather in Blue River to crown<br />

the best of the best. The carvers use their chainsaws to<br />

transform logs and stumps into finely carved sculptures—<br />

eagles, bears, even Sasquatch. The event, organized and<br />

held at the McKenzie Community Track & Field, is an<br />

annual festival—mark your calendar for July 19-21, 2019,<br />

to see the action in person.<br />

82 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

A bear begins to take shape at the hands<br />

of Bob King, a chainsaw carving artist<br />

based in Edgewood, Washington.


Bob King concentrates on<br />

his carving. David Duckett,<br />

of Mill Creek Wood Works,<br />

stands by some of his artwork.<br />

Jacob Lucas, of Bonney<br />

Lake, Washington, has been<br />

carving since 2004. A festival<br />

competitor shows off his<br />

carving skills.<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 85

Linda Chavez is the first woman to compete at<br />

the McKenzie River Chainsaw & Arts Festival.<br />

86 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>


Lemmons, left, of Coos Bay, and<br />

Alex Pricob work on pieces during<br />

the festival. A bald eagle carving.<br />

Chainsaw artist Jacob Lucas created<br />

this dragon sculpture.


ADVENTURE 92<br />

LODGING 96<br />



pg. 98<br />

The Tower Theatre is a little like Bend’s living room.<br />

Megan Morse

Top 12 Global Wine Region to Visit, Forbes, 2017<br />

World Class Wines<br />

Your<br />

Journey<br />

begins at<br />


travel spotlight<br />

Travel Spotlight<br />

In the Shadow<br />

of the Giant<br />

The giant sequoia of Queen<br />

of Angels Monastery<br />

written and photographed by Betsy L. Howell<br />

MORE THAN 700 MILES from its<br />

native range in California, a 125-yearold<br />

giant sequoia tree welcomes<br />

visitors to the Queen of Angels<br />

Monastery in Mount Angel.<br />

In 1893, Sister Protasia Schindler<br />

found the seedling growing beside the<br />

railroad tracks. She immediately dug<br />

it up to plant next to the monastery’s<br />

entrance. Many years later, she said<br />

that if she’d known how large it would<br />

grow, she never would have planted it<br />

so close to the monastery.<br />

The tree now dwarfs the building<br />

as well as the other trees on the<br />

grounds, including one of its progeny<br />

planted in 1982. In 2004, the giant<br />

sequoia was designated an Oregon<br />

Heritage Tree. This honor is bestowed<br />

for an individual tree’s historical<br />

significance, accessibility to the<br />

public, and general health.<br />

The Benedictine Sisters at Queen of<br />

Angels welcome people of all faiths<br />

for personal, overnight retreats, or<br />

for shorter visits to explore and enjoy<br />

the grounds.<br />

90 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

12th Annual<br />

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Museum Tours, Enterprise, OR<br />

seasideOR.com<br />

wallowacountychamber.com<br />


adventure<br />

Alysia Kezerian’s travels have taken<br />

her around the world, including<br />

Salzburg, Amsterdam, Vienna, Prague<br />

and Bratislava.<br />

Accessible Adventure<br />

Alysia Kezerian may use a wheelchair,<br />

but that’s not stopping her travels<br />

written by Mackenzie Wilson<br />

IF THE LITTLE ENGINE That Could was a person, it would<br />

be Alysia Kezerian. The 24-year-old, from Danville, California,<br />

hasn’t let anything get in the way of her seeing the world, not<br />

even a devastating injury.<br />

In 2015, Kezerian, then a student at the University of Oregon,<br />

was paralyzed from a fall at Smith Rock State Park near<br />

Terrebonne. She was bouldering up a 10-foot rock face and on<br />

the way back down, a section of the rock broke off, sending her<br />

to the ground. Adrenaline dulled her initial understanding of<br />

whether she was hurt. “I thought, oh I didn’t hit my head, I’m<br />

fine,” Kezerian said. “Then I tried to move my legs and I couldn’t.”<br />

It took rescue crews seven hours to get Kezerian out of the<br />

park because of the unforgiving terrain. Before going into<br />

surgery at St. Charles Medical Center in Bend, an orthopedic<br />

surgeon told her she shattered her L2 vertebrae. “I remember<br />

just flat out asking, ‘Am I going to walk again?’ He said it was<br />

very unlikely, that I had complete paralysis,” Kezerian said.<br />

Many people would have given up on their dreams of traveling.<br />

Not Kezerian—she has continued traveling internationally,<br />

inspiring other people with limited abilities through her<br />

Instagram page, Wheelies Around the World, to go on adventures<br />

and find ways to keep traveling.<br />

In 2016, she returned to the University of Oregon, but not<br />

for long. She dreamed of studying abroad. The logistics were<br />

an uphill battle, but a counselor helped make it happen. “No<br />

one ever said, ‘This is going to be too hard. Don’t do it,’” she<br />

said. “Everyone was like, ‘This might be hard, but we’re so up<br />

for the challenge.’”<br />

Kezerian traveled internationally before her injury, but knew<br />

it would be different after. She says a lot of the problems that<br />

come up for her while traveling now would surprise able-bodied<br />

people. “The biggest piece with traveling for long periods of<br />

time, for people with spinal cord injuries, is making sure you’re<br />

not sitting on your bum for too long,” Kezerian said. “For some<br />

people, there’s no muscle tissue down there so it’s easy to get<br />

pressure sores.”<br />

She said all airplanes are supposed to have an aisle chair that<br />

can help people who use a wheelchair get on and off the flight<br />

and allow them to have access to the bathroom during the<br />

flight—but in her experience, not everyone is fully trained to use<br />

them. “I personally will just hold it for eleven hours,” Kezerian<br />

said. If that’s not an option, she’ll book a layover to make sure<br />

she has proper access to a bathroom during her travels.<br />

While studying abroad in Vienna, Austria, Kezerian found it<br />

to be more accessible than many places she visited in Europe. “I<br />

stayed in a vacation rental in Paris where there was an elevator,<br />

but it wasn’t wide enough for my chair … my friends were super<br />

resourceful, though. I would stay in the elevator and the boys<br />

would meet me at the top with my chair,” Kezerian said. The<br />

“top” was six flights up. Bathrooms in Europe were a constant<br />

struggle for Kezerian. Most the time they weren’t accessible<br />

and even if they qualified as accessible in the particular place,<br />

Kezerian said the requirements weren’t the same as<br />

in the United States. “Most door widths in the U.S.<br />

are just wide enough to fit the size wheelchair that I<br />

have,” Kezerian said. “In Europe they are way smaller,<br />

92 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>


adventure<br />

“Helping people see that the<br />

entire world is there, you just<br />

have to approach it strategically,<br />

that’s been very fulfilling.”<br />

— Alysia Kezerian<br />

so sometimes I’d have to pop a wheel off of my chair and have<br />

someone help me through.”<br />

The struggles she’s had traveling all seem insignificant<br />

against the backdrop of the Eiffel Tower, the Swiss Alps or<br />

the canals in Amsterdam, but they did inspire her to create<br />

a platform for people who use wheelchairs to share their<br />

experiences traveling. Kezerian launched Wheelies Around<br />

the World on Instagram in July 2017 and built a following of<br />

nearly 5,000 people.<br />

She’s received messages from people who never thought<br />

they’d be able to travel internationally again. “Helping people<br />

see that the entire world is there, you just have to approach<br />

it strategically, that’s been very fulfilling,” Kezerian said. The<br />

page also gained a following from able-bodied people. “I didn’t<br />

make the page with the thought of creating any sort of social<br />

change, but it’s cool how that has sort of come along with it.”<br />

Since her injury, Kezerian has graduated college, traveled<br />

to thirteen countries and now works as an administrative<br />

assistant in San Francisco. She’s also baffled doctors by taking<br />

steps on her own.<br />

At St. Charles in 2015, she noticed her hip flexor twitching,<br />

but doctors told her that was normal. She didn’t get her hopes<br />

up. “I took what they said to heart. You know that it happens<br />

sometimes—signals get through,” Kezerian said. That twitch<br />

was always in the back of her mind, and now she’s regained use<br />

of about twenty muscles in her legs.<br />

Doctors can’t tell her why she’s regained the use of some of<br />

her muscles. “Spinal cord injuries are probably one of the most<br />

ambiguous injuries you could possibly get,” Kezerian said.<br />

“There’s just not enough research to give a definitive answer.”<br />

Now that she’s taken steps on her own and even climbed<br />

flights of stairs, she’s unsure of what her future holds.<br />

“I feel like my head is sort of being split between two worlds<br />

right now—the world of accepting being in a wheelchair and<br />

learning to love it and celebrating that … but then also really<br />

wanting to walk,” Kezerian said.<br />

One thing she’s sure of is that there’s no end in sight for<br />

Wheelies Around the World. “I’ll always have a part of my life<br />

where I was in a wheelchair and I know what it’s like to be<br />

treated differently, and I know what it’s like to try and travel in<br />

it,” Kezerian said. “So even if I did start walking again, there’s a<br />

huge part of me that still can really empathize with people in<br />

that situation.”<br />

94 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Introducing<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />


Born a t OSU. Grown in Wil lamette Valley.<br />

Brewe d<br />

in Bend.<br />


495 NE Bellevue Dr., Bend<br />

worthybrewing.com<br />


806 NW Brooks St., Bend<br />



Nestled deep in the ruggedly beautiful<br />

360,000-acre Eagle Cap Wilderness,<br />

this unique property is the result of<br />

a painstaking six-year buildout by<br />

Portland-based owner Barnes Ellis, who<br />

first stumbled upon the lodge while<br />

attending a childhood family reunion.<br />

Carefully constructing the main lodge<br />

and adjacent cabins from felled logs,<br />

reclaimed wood from former structures<br />

and building materials delivered via<br />

helicopter, Ellis reopened the lodge<br />

in 2017, instantly attracting a diverse<br />

collection of intrepid guests willing to go<br />

the extra mile (or eight) for a one-of-akind<br />

backcountry experience.<br />

Photos: Evan Schneider<br />

DINING<br />

A hearty appetite is mandatory ’round<br />

these parts—with the help of a rotating<br />

crew of live-in staff members who pitch<br />

in to chop vegetables, pour wine and<br />

wash dishes, executive chef Carl Krause<br />

turns out epic ranch breakfasts like<br />

house-cured pastrami hash with thick<br />

wedges of buttery German pancake, and<br />

show-stopping family-style suppers that<br />

might involve smoked Carman Ranch<br />

rib-eyes and dark chocolate brownies<br />

smothered in smoked cherry compote<br />

one night, and juicy roast Hawkins<br />

Sisters Ranch chickens with homemade<br />

brown butter spaetzle and charred<br />

Walla Walla onion salsa the next. Lured<br />

by the ring of an old-fashioned dinner<br />

bell, guests gather to feast in the highceilinged<br />

dining room overlooking the<br />

meadow, forging new friendships over<br />

Minam Margaritas, bottles of Willamette<br />

Valley pinot noir and pints of the lodge’s<br />

signature IPA, brewed by Enterprisebased<br />

Terminal Gravity.<br />


With no cell service or internet to<br />

speak of, days are filled with whatever<br />

wilderness activity suits your frontier<br />

fantasy—horseback riding along the<br />

wild-trout-packed Minam River, hiking<br />

the Wallowa-Whitman National Forest’s<br />

535 miles of trail, or paying a visit to<br />

nearby Red’s Horse Ranch, a National<br />

Forest Service-owned former dude ranch<br />

frozen in time. Come nightfall, sit on the<br />

deck with a single malt scotch and trade<br />

tales with fellow cabin dwellers, or tramp<br />

through the forest to the wood-fired hot<br />

tub for a soak under the stars—zero light<br />

interference means a dazzling celestial<br />

display—contemplating life, love and<br />

what delights tomorrow’s breakfast<br />

menu might bring.<br />

Lodging<br />

Minam River Lodge<br />

written by Jen Stevenson<br />

WHETHER DROPPING into the Minam River Lodge via foot, horseback,<br />

or chartered flight, there are two things you’ll do immediately after being<br />

warmly greeted by manager and jack-of-all-trades Isaac Trout—sign a<br />

waiver detailing the potential wilderness perils you’ll face (snakes, bears,<br />

overheating in the wood-fired sauna), and write your name on a mason<br />

jar. After all, when you’re an 8.5-mile hike or 20-minute flight from the<br />

nearest sign of civilization, dishwashers aren’t exactly de rigueur.<br />


minam-lodge.com<br />

CLOCKWISE FROM TOP The lodge offers suites as<br />

well as cabins. From the lodge deck, views include<br />

the Wallowa Mountains. Guests eat dinner together.

It’s the most beautiful<br />

coast in the world.<br />

Face it.<br />

Experience exceptional lodging and<br />

dining at Oregon’s only resort hotel built<br />

right on the beach. All guest and<br />

meeting rooms are oceanfront with<br />

floor-to-ceiling windows that frame<br />

glorious sunsets, spectacular cloud<br />

formations and the ocean waves. And,<br />

some say you can actually see the curve<br />

of the earth as you enjoy breakfast,<br />

lunch, dinner, or a drink at Fathoms, our<br />

penthouse restaurant and bar.<br />

Visit our website for gift certificates,<br />

special rates, menus, and unique<br />

lodging packages.<br />

4009 SW Highway 101, Lincoln City, OR<br />

800-452-8127<br />

SpanishHead.com<br />

Diamond Lake Resort<br />

Oregon’s gem of the Cascades<br />



Broken Top, Fiber with Overstitching, Lisa & Lori Lubbesmeyer<br />

31of Central Oregon’s<br />

most accomplished artists.<br />

2 galleries.<br />

In1 block.<br />

Lubbesmeyer<br />

Studio & Gallery<br />

L U B B E S M E Y E R . C O M<br />

350 Resort Drive, Diamond Lake, ORegon | 541.793.3333 | diamondlake.net<br />

Tumalo Art Co.<br />

T U M A L O A R T C O . C O M<br />

Purity,<br />

watercolor, Sarah B. Hansen<br />

Stallion, cast bronze & glass, Danae Bennett-Miller<br />


trip planner<br />

Shoulder Season<br />

Turns out, Bend is a year-round kind of town<br />

written by Kevin Max<br />

The Old Mill is Bend’s premier<br />

shopping destination.<br />

BEND IN FALL, once a vacuum between summer mountain biking<br />

and ski season, is now one built around culture, the absence of<br />

crowds and top-to-bottom blue skies in the waning fire season.<br />

When kids go back to school and the floating battalion of protein<br />

in Crocs and flip-flops flops their way back south, Bend comes alive<br />

in a more subtle way. Fall brings the BendFilm festival, Oktoberfest,<br />

uncrowded trails, relatively open tables and the final bounty from<br />

area farms.<br />

As we witness the ravages of global<br />

warming, with hotter summers<br />

leading to more and bigger wildfires,<br />

summer is the nexus of hot, smoky<br />

and grey. As temperatures cool<br />

and wildfires recede, hiking and<br />

biking trails in Bend transform from<br />

temptation to reality.<br />

Much like Christmas, BendFilm<br />

Festival comes but once a year—<br />

setting cultural gifts under the<br />

learning tree for all of the boys and<br />

girls who have tired of formulaic<br />

box office hits. It’s a time to travel<br />

without leaving your theater seat,<br />

a time to walk a mile in the shoes<br />

of others through the ambitious<br />

billing of documentary films, and a<br />

time to meet upcoming actors and<br />

filmmakers during BendFilm parties.<br />

Spanning a long weekend of <strong>Oct</strong>ober<br />

11-14 and many venues, the fifteenth<br />

annual festival brings in great films<br />

and turns out the best in Bendites.<br />

Day<br />


Sparks Lake, in the shadow of<br />

Mount Bachelor, is an emerald-green<br />

body of water that many flock to in<br />

the summer. In <strong>Sept</strong>ember, however,<br />

the crowd recedes and its true beauty<br />

emerges. Now is the best time to grab<br />

your standup paddleboard (or rent one<br />

in town) and stroke your way across<br />

its pristine surface. Be sure to bring<br />

a camera in a waterproof bag. You’ll<br />

definitely want to save this scene and<br />

this memory. Pick up some sandwiches<br />

or sushi at Newport Avenue Market<br />

and bring a picnic lunch. When you<br />

stop on the banks of Sparks<br />

in <strong>Sept</strong>ember, you’ll notice<br />

that mosquitoes, too, are<br />

gone for the year.<br />

98 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

trip planner<br />

CLOCKWISE FROM TOP Sparks Lake has<br />

views and solitude. Rainshadow Organics<br />

offers farm-to-table dinners. Wild Rose<br />

isn’t your average Thai spot. Gravel riding<br />

is a very Bend pursuit.<br />

Zach Violett<br />

Megan Morse<br />

Megan Morse<br />

100 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

trip planner<br />

For those who prefer terra firma, or if you have a mixed group of<br />

interests, try the nearby Green Lakes Trail just up the road. This hike is<br />

a consistent climb of 1,100 over 4.2 miles up to a mountain lake. This<br />

is another beautiful place for a picnic lunch or merely to dip your feet<br />

in the cold water. You can either double back from there or go the full<br />

loop by taking the Soda Creek Trail. Either way, the average round trip<br />

without a lunch stop will take four to six hours.<br />

Back in downtown Bend, the BendFilm Festival is abuzz in theaters,<br />

restaurants and bars. Now in its fifteenth year, the film fest brings in<br />

some of the best up-and-coming filmmakers, who mingle with festivalgoers<br />

and are incredibly accessible at BendFilm parties throughout<br />

the weekend. This is a good chance to step out of the mind-numbing<br />

blockbuster formula and get back to a mindset of active film watching.<br />

Downtown Bend offers an ever-increasing palate of restaurants and<br />

cuisines. After a film, stay downtown and duck down the back side of<br />

Tower Theatre for Oaxacan tacos and craft beer at Taps & Tacos, a new<br />

cultural offering from Worthy Brewing. Wild Rose, a cozy northern<br />

Thai restaurant on Oregon Avenue, serves up beautifully spiced dishes<br />

like manna. Zydeco Kitchen + Cocktails offers a refined Southern and<br />

Cajun menu that updates American classics in the process.<br />

If you have an ambitious travel planner in your party, get a reservation<br />

for a longtable dinner at Rainshadow Organics, a 40-minute drive into<br />

neighboring Sisters. This experience on a stunning organic farm will<br />

last well beyond your weekend.<br />

Day<br />


Megan Morse<br />

Sparrow Bakery in Northwest Crossing is one of the best ways to<br />

start any day. Handmade pastries with good local coffees fuel the<br />

buzzing bakery. Downtown, La Magie Bakery is the place for french<br />

toast stuffed with marionberry and mascarpone cheese and dipped<br />

in custard. Either of these bakeries should get your day started on the<br />

right foot.<br />

When you ponder Bend in the high desert, Ponderosa pines<br />

dominate the landscape of that reverie. Shevlin Park, on the northwest<br />

side of Bend, however, is situated around the babbling beauty of<br />

Tumalo Creek. Aspens and Western Larches mark the changing of the<br />

season with vibrant yellows in an otherwise evergreen forest. There<br />

is the 2.5-mile Tumalo Creek Trail that meanders along the western<br />

bank of the creek and the scenic 6-mile loop if you’re feeling up to it.<br />

From the parking lot, it’s easy to right-size your hike—whether you’re<br />

with small kids or determined thru-hikers.<br />

By now, you know about gravel riding and the miles of trails in and<br />

around Bend. You may have even ponied up for your own gravel bike.<br />

No matter—there are some stunning vistas up toward Tumalo or out<br />

toward Sisters that only gravel bikers will witness. Check in with one<br />

of the local bike shops—Sunnyside Sports, Pine Mountain Sports or<br />

Crow’s Feet Commons.<br />

If you have small kids, for whom the world is a wonder a<br />

day, definitely take them to the High Desert Museum south<br />

of Bend. There, they can be themselves in the company<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 101

trip planner<br />


EAT<br />

Newport Avenue<br />

Market<br />

newportavenuemarket.<br />

com<br />

Worthy Taps & Tacos<br />

worthytapstacos.com<br />

Wild Rose<br />

wildrosethai.com<br />

Zydeco Kitchen +<br />

Cocktails<br />

zydeco kitchen.com<br />

Rainshadow Organics<br />

rainshadoworganics.com<br />

Joolz<br />

joolzbend.com<br />

FROM TOP Crater Lake<br />

Spirits tasting room offers<br />

mini cocktails. Worthy<br />

Taps & Tacos adds<br />

Oaxacan flavor to Bend.<br />

Photos: Megan Morse<br />

La Magie<br />

lamagiecafe.com<br />

STAY<br />

Oxford Hotel<br />

oxfordhotelbend.com<br />

Best Western Premier<br />

Peppertree Inn at Bend<br />

bestwesternpremierbend.<br />

com<br />

Springhill Suites<br />

marriott.com<br />

PLAY<br />

BendFilm<br />

bendfilm.org<br />

Oktoberfest<br />

bendoktoberfest.com<br />

Crow’s Feet Commons<br />

crowsfeetcommons.com<br />

Crater Lake Spirits<br />

craterlakespirits.com<br />

High Desert Museum<br />

highdesertmuseum.org<br />

of wild beasts, such as raptors, lynx, otters<br />

and eagles. A new exhibit called High Desert<br />

Dreams—The Lost Homesteads of the Fort<br />

Rock Basin, is a stunning black-and-white<br />

photography portfolio not to miss.<br />

Grab a bite at Primal Cuts on Galveston<br />

Avenue, where you’ll find choice cuts of<br />

locally raised meats in tasty variations from<br />

charcuterie boards to tortas with housemade<br />

carnitas. Or go al fresco on the back deck of the<br />

small neighborhood tavern, Brother Jon’s across<br />

the street. A little farther east on Galveston is<br />

Sunriver Brewing, a nice atmosphere with good<br />

beer and food. Options abound on Galveston.<br />

If you’re in town during BendFilm, the<br />

theaters are still hopping with film shorts and<br />

features. If you time your visit for <strong>Sept</strong>ember<br />

21-22, you will stumble into Bend’s Oktoberfest,<br />

a booming festival that shuts streets down to<br />

cars and opens them to music stages, the Bend<br />

Beer Choir, wiener dog races, food carts and, of<br />

course, local craft brews.<br />

If Oktoberfest isn’t happening, try the Crater<br />

Lake Spirits tasting room on Bond Street. This<br />

small-batch distiller has won awards for its gins<br />

and vodkas made in its distillery in Tumalo, just<br />

outside Bend. Or pop over to the Old Mill for<br />

Walla Walla-made wine at Va Piano Vineyards<br />

tasting room. While you’re in the Old Mill<br />

District, remember the things you don’t have<br />

at home and stop for rare spices from around<br />

the world and, of course, REI for your next<br />

camping or skiing odyssey.<br />

Joolz, with its Mediterranean-infused menu,<br />

is a good place to end the night. Chef Ramsey<br />

Hamdan brings his Beirut childhood to plates<br />

in Bend. Share small plates of hummus, baba<br />

ghanouj, kibbe and lamb kebabs. Try the Beirut<br />

cocktail, a whiskey and lemon concoction that<br />

sets everything right.<br />

Try like hell to save room for Bonta gelato,<br />

just a stroll down the street. Flavors from<br />

India and Zanzibar permeate the shop and<br />

are incorporated into some of the dozenplus<br />

flavors.<br />

If you’ve targeted the BendFilm weekend,<br />

be sure to finish strong with a Sunday show<br />

that transports you to another world before<br />

reentering your own—remembering the words<br />

of Robin Williams from Dead Poets Society,<br />

“Carpe Diem. Seize the day, boys. Make your<br />

lives extraordinary.”<br />

102 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Open <strong>Sept</strong>ember 21 through January 20<br />


59800 South Highway 97 | Bend, Oregon 97702<br />

541-382-4754 | highdesertmuseum.org<br />

Smithsonian<br />

Affiliate<br />

Mother and Child<br />

This exhibition has been organized by the Christopher Cardozo Collection and is<br />

circulated through GuestCurator Traveling Exhibitions.<br />

This exhibition has been funded in part by the Oregon Heritage Commission,<br />

Oregon Parks and Recreation Department.<br />

An adventure center<br />

in downtown Bend<br />

featuring the finest collection<br />

of beer, an awesome patio,<br />

and a full-service specialty<br />

ski and bike shop<br />

875 NW Brooks St. on Mirror Pond<br />

541-728-0066 | crowsfeetcommons.com<br />

“I took the road less traveled, and that has made all the difference” —Robert Frost

northwest destination<br />

A Phoenix From the Ashes<br />

Sonoma County won’t let a fire stop its spirit<br />

written by Sheila G. Miller<br />

A YEAR AGO, Sonoma County and surrounding areas were<br />

crippled by a massive wildfire. Rolling hills were blackened,<br />

vineyards were damaged, and homes destroyed, but the fires<br />

did nothing to dampen the area’s spirit.<br />

Indeed, nearly every street-facing surface in the area still<br />

features stickers that say #SonomaStrong or handmade signs<br />

thanking firefighters for their help in saving residents’ homes.<br />

There’s no better way to support this community as it gets back<br />

on its feet than by spending some tourism dollars in the region.<br />

I was happy to oblige.<br />

Glen Ellen was particularly hard-hit by the fires. But the<br />

Jack London Lodge in Glen Ellen, where I stayed on a recent<br />

weekend, was spared. This renovated motel, tucked into a lush<br />

hillside, has charm, free breakfast, and one heck of a bar.<br />

Right up the hill from the lodge sits Benziger Family Winery,<br />

which is a great spot to learn more about how wine is made.<br />

The winery, which practices biodynamic and green farming,<br />

offers tram tours through the vineyards, into the winery and<br />

even a peek at the wine cave, all while tasting glasses of its wide<br />

variety of wines.<br />

Keep traveling up London Ranch Road and you’ll find Jack<br />

London State Historic Park. This is the author’s Beauty Ranch.<br />

He bought much of the acreage in 1905 with a dream of<br />

innovating agriculture, including with his pig palace, a circular<br />

pig pen he designed. The remains of the ranch, including ruins<br />

of the Wolf House and the winery, are compelling. They’re<br />

also the site of Broadway Under the Stars, a concert series that<br />

combines music, picnicking and wine.<br />

To get a true historic sense of Sonoma, swing through<br />

Sonoma Plaza, a national historic landmark that has the last<br />

Spanish mission, built by Franciscan priests in 1824 and<br />

established under a Mexican government that had recently<br />

gained independence from Spain. The historic adobe structures<br />

are open to the public.<br />

The plaza features a lot more than just history—it’s also<br />

chock full of top restaurants and shopping. Sit on the back<br />

patio of the girl & the fig for a croque monsieur or swing by El<br />

Dorado Kitchen for a weekend brunch—brioche french toast,<br />

anyone? Then finish the tour at one of more than two dozen<br />

wine tasting rooms on the plaza, including Hawkes Winery,<br />

which has a bright patio for good people watching and some<br />

killer cabernet sauvignon.<br />

If you’re not a huge wine person, never fear—Sonoma and its<br />

surrounds have plenty of other activities to recommend. Heck,<br />

even the wineries have non-alcoholic options. For example,<br />

Francis Ford Coppola Winery in Geyserville has a movie gallery<br />


City Hall sits at the center of the historic<br />

plaza. Benziger Family Winery practices<br />

biodynamic farming. Sonoma’s mission<br />

sits at the edge of the plaza. The<br />

California Cheese Trail has many stops<br />

in the area. The Francis Ford Coppola<br />

Winery has movie memorabilia.<br />

stuffed with memorabilia like Academy Awards and set pieces<br />

from The Godfather. It also has two beautiful swimming pools<br />

to escape the late summer heat.<br />

Know that if you’d prefer beer or cider (or even a cocktail),<br />

there are options aplenty—Lagunitas is based in Petaluma, and<br />

Russian River Brewing, of Pliny the Elder fame, has its brew pub<br />

in Santa Rosa. Lesser-known breweries also dot the region and<br />

offer tastings and tours, just like their famous winery friends.<br />

Maybe cheese is your thing? The California Cheese Trail<br />

features forty-four cheesemakers from all over the state, but<br />

nine of them are in the Sonoma area, and they’re filled with<br />

delicious ways to indulge.<br />

With its fine wine and estates built into the rolling hills,<br />

Sonoma County can seem like a moneyed place for the urban<br />

visitor. But remember, there are dozens of farms growing all<br />

104 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

northwest destination<br />


EAT<br />

the girl & the fig<br />

thegirlandthefig.com<br />

El Dorado Kitchen<br />

eldoradosonoma.com<br />

Sonoma Market<br />

sonomamarket.net<br />

Spinster Sisters<br />

thespinstersisters.com<br />

STAY<br />

Jack London Lodge<br />

jacklondonlodge.com<br />

Astro Motel<br />

theastro.com<br />

AutoCamp Russian River<br />

autocamp.com<br />

MacArthur Place Hotel & Spa<br />

macarthurplace.com<br />

PLAY<br />

The Barlow<br />

thebarlow.net<br />

The Cheese Trail<br />

cheesetrail.org<br />

BR Cohn<br />

brcohn.com<br />

Benziger Family Winery<br />

benziger.com<br />

Jack London State Historic Park<br />

jacklondonpark.com<br />

kinds of crops and livestock hidden around the area. As a result,<br />

the farmers markets are divine, with offerings from local honey<br />

and fresh produce to artisan foods and handmade crafts. You<br />

can also find plenty of homegrown flavor at Sonoma Market,<br />

the locals’ grocery store, including some of the best Caesar<br />

salad dressing in history.<br />

A local friend and I headed one afternoon to B.R. Cohn, an<br />

understated winery in the hills of Glen Ellen. There, we had a<br />

wine and food pairing, then bought oysters from a man who<br />

brings his catch each day from Tomales Bay. We were similarly<br />

tempted by the winery’s excellent olive oils, which were the first<br />

produced in California in a century when B.R. Cohn started<br />

making them in 1990.<br />

While B.R. Cohn is a great stop, it’s impossible to estimate<br />

just how many wineries are tucked around each corner. A good<br />

rule is to never go to more than four or five in a day (and four<br />

is a lot), and to remember that most of the fun is exploring a<br />

new setting and taking the time to enjoy the wine. Plus, really,<br />

there’s little bad wine to be tasted. On my list to check out this<br />

visit was The Donum Estate, which focuses on pinot noir and<br />

has an outdoor sculpture gallery throughout its 200-acre estate.<br />

This is not someone’s grandma’s art—this is Ai Weiwei, Keith<br />

Haring and Anselm Kiefer-level art.<br />

For a more hipster experience, Scribe is a reservations-only<br />

spot started in 2007. The wine is great, the vibe is very cool, and<br />

the last time I was there I sat in a giant tree swing. Or try Three<br />

Sticks Wines, another reservation-only spot but this one right in<br />

downtown Sonoma. Located in the Vallejo-Casteñada Adobe,<br />

the winery offers tastings and food pairings and is a tremendous<br />

example of historic preservation. Bonus: the wines are delicious.<br />

SEPTEMBER | OCTOBER <strong>2018</strong> <strong>1859</strong> OREGON’S MAGAZINE 105


Spectacular views<br />

Next to the Bridge of the Gods<br />

Each Best Western ® branded hotel is independently owned and operated.<br />

• Waterfall viewing,<br />

hiking, biking, sailing<br />

and more.<br />

• Indoor pool and spa<br />

• Complimentary hot<br />

breakfast<br />

735 Wanapa St.<br />

Cascade Locks, OR 97014<br />

bwcolumbiariverinn.com<br />

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12 Unique Burgers • Subs • Sandwiches • Fish & Chips<br />

Fast, Friendly Family Dining with Amazing Views<br />

Exit 44 off I-84 • bridgesidedining.com • 541-374-8477 • 6:30am-8pm<br />

Cascade Locks<br />


#VisitCascadeLocks<br />

www.cascadelocks.com<br />

Bridge of<br />

the Goddess<br />

Half Marathon<br />

& 10K<br />

Saturday, <strong>Sept</strong>ember 15<br />

runwithpaula.com/bridge-of-thegoddess-half-marathon-10k<br />

Oregon Gambler 500<br />

Winter Wonderland<br />

Friday thru Sunday, <strong>Oct</strong>ober 5 to 7<br />

www.facebook.com/<br />



eat + stay + play<br />



ArborBrook Vineyards is a boutique<br />

producer of exceptional handcrafted<br />

wines. Family-owned and operated, it<br />

is located in the heart of Oregon wine<br />

country in the Chehalem Mountain<br />

AVA. Visit the tasting room for a<br />

relaxing and casual wine tasting<br />

experience. Weekdays, 11– 4:30.<br />

Weekends, 11–5.<br />

503.538.0959<br />

17770 NE Calkins Ln.<br />


arborbrookwines.com<br />


A Christmas Experience! Christmas<br />

Treasures brings you the most treasured<br />

ornaments and items for gift giving and<br />

collecting. Start a new family tradition.<br />

Come experience the Old World charm,<br />

and see our unique products not only<br />

during the holiday season but all through<br />

the year. A family business for 24 years.<br />

Featuring: Jim Shore, Dept. 56, Possible<br />

Dreams, German Nutcrackers and<br />

Smokers, Nativities, Charming Tails,<br />

Michel Design Works and so much<br />

more. Located on Highway 126, 40 miles<br />

east of Eugene.<br />

800.820.8189<br />

52959 McKenzie Hwy.<br />


christmas-treasures.com<br />


At Thump, every coffee has a unique<br />

story. Through years of perfecting and<br />

simplifying the process, Thump is able<br />

to honor the journey, the complexities<br />

and the people that are inseparable<br />

from every coffee it roasts. Located<br />

in the heart of downtown Bend,<br />

Thump serves coffee with enthusiastic<br />

customer service and the utmost<br />

integrity. Don’t just drink coffee—<br />

experience it.<br />

541.388.0226<br />

25 NW Minnesota Ave.<br />

BEND<br />

thumpcoffee.com<br />


Recently named #1 Fan-Favorite Travel<br />

Destination in the Columbia River Gorge,<br />

and #7 in Oregon! With 300 days of<br />

sunshine, the Balch’s on-site dining, spa<br />

services, sunny patio, garden grounds and<br />

majestic Mt. Hood views inspire getaways<br />

for rejuvenation and reconnection. The<br />

vintage elegance of this historic country<br />

inn, surrounded by the golden expanse<br />

of wide open meadows and big sky,<br />

produces clarity of mind and heart that<br />

settles the soul.<br />

541.467.2277<br />

40 S. Heimrich St.<br />

DUFUR<br />

balchhotel.com<br />


Ann and Tony Kischner’s Bridgewater<br />

Bistro is a full-service restaurant in Astoria<br />

on the banks of the Columbia River, just<br />

below the majestic Astoria-Megler Bridge<br />

to Washington. The restaurant is open<br />

seven days a week, serving lunch, dinner<br />

and Sunday brunch, and diners can catch<br />

live local music Wednesday through<br />

Sunday. The bistro serves a diverse and<br />

affordable menu of small plates, soups,<br />

salads and main courses that focus on<br />

regional products, and menus are 90<br />

percent available gluten-free. Breads and<br />

desserts are baked in house. Order from<br />

the full bar and award-winning wine list,<br />

specializing in regional vineyards.<br />

503.325.6777<br />

20 Basin St.<br />


bridgewaterbistro.com<br />

108 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong><br />


Located at the base of the Strawberry<br />

Mountain Wilderness Area, Hotel<br />

Prairie is the prime location for<br />

recreational activities. Plan for several<br />

nights so you can hike, fish, kayak and<br />

bike! Then during your downtime, you<br />

can relax in the hotel lobby, backyard<br />

patio or our wine/beer lounge. Scenery<br />

and history abound as you travel to<br />

and from Prairie City as we are on the<br />

Old West Scenic Bikeway and Journey<br />

Through Time Byway. We’ll guide you<br />

to the best sights and museums around.<br />

Hotel Prairie is just steps away from<br />

restaurants and shops. You can even<br />

charge your EV or Tesla at our charging<br />

stations while here. Come. Stay.<br />

541.820.4800<br />

112 Front St.<br />



“Laura, Natalie and their team were very helpful<br />

and attentive to our needs in our entire<br />

transaction from beginning to end. We received a<br />

very fair price for our beautiful home of 14 years,<br />

and the process was seamless and surprisingly<br />

smooth. Laura and Natalie kept us informed<br />

along the way of the status of all showings and<br />

took care of our home while we were away. I<br />

highly recommend these ladies and their team.”<br />


Bend, Oregon<br />

A<br />

B<br />

A 3333 NW F 60234<br />

Tetherow Bridge Lp. Tekampe Rd.<br />

$2,500,000 $895,000<br />

B 63970<br />

G 62733<br />

Tyler Rd.<br />

Imbler Dr.<br />

$2,750,000 $880,000<br />

E<br />

C<br />

1569 NW<br />

Wild Rye Cir.<br />

$1,699,000<br />

H 625 SW<br />

Otter Way<br />

$830,000<br />

C<br />

D<br />

G<br />

H<br />

D 1716 NW I 20845<br />

Welcome Ct. Chloe Ln.<br />

$1,150,000 $574,900<br />

E<br />

63160<br />

Riverstone Dr.<br />

$935,000<br />

J 20157<br />

Stonegate Dr.<br />

$479,000<br />

F<br />

I<br />

J<br />

Laura Blossey, Broker<br />

949.887.4377<br />

laura.blossey@sothebysrealty.com<br />

Natalie Vandenborn, Broker<br />

541.508.9581<br />

nvandenborn@gmail.com<br />

Brokers are Licensed in the State of Oregon.<br />


<strong>1859</strong> MAPPEDThe points of interest below are culled from<br />

stories and events in this edition of <strong>1859</strong>.<br />

Florence<br />

Coos Bay<br />

Astoria<br />

Seaside<br />

Pacific City<br />

Lincoln City<br />

Newport<br />

Portland<br />

Tillamook<br />

Corvallis<br />

Eugene<br />

Salem<br />

Albany<br />

Gresham<br />

Springfield<br />

Oakridge<br />

Hood River<br />

The Dalles<br />

Maupin<br />

Government<br />

Camp<br />

Sisters<br />

Madras<br />

Bend<br />

Sunriver<br />

Prineville<br />

Redmond<br />

Burns<br />

La Grande<br />

John Day<br />

Milton-Freewater<br />

Pendleton<br />

Baker City<br />

Joseph<br />

Ontario<br />

Bandon<br />

Roseburg<br />

Grants Pass<br />

Jacksonville<br />

Paisley<br />

Brookings<br />

Medford<br />

Ashland<br />

Klamath Falls<br />

Lakeview<br />

Live<br />

Think<br />

Explore<br />

22<br />

Lincoln City Fall Kite Festival<br />

60<br />

ViewPlus<br />

90<br />

Queen of Angels Monastery<br />

26<br />

Portland Baroque Orchestra<br />

62<br />

Hayward Field<br />

92<br />

Smith Rock State Park<br />

32<br />

Wild About Game<br />

64<br />

He Sells These Shells<br />

96<br />

Minam River Lodge<br />

36<br />

Blue Heron Farm<br />

66<br />

Baseballism<br />

98<br />

Bend<br />

54<br />

Artback Murals<br />

68<br />

Outside In<br />

104<br />

Sonoma Plaza<br />

110 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

Pursuing excellence<br />

through fitness<br />

61615 Athletic Club Drive (541) 385-3062

Until Next Time<br />

Home Is Where Oregon Is<br />

written by Maiah Miller<br />

THE LOVE I FEEL for Oregon grows in my life much like the native pine tree. I have a delicate<br />

version inked on my wrist as a constant reminder of the Pacific Northwest, and each flash of the<br />

boughs peeking from my sleeve reminds me of home.<br />

As a military spouse, I move often, seemingly farther away from my birthplace of Eugene with<br />

each duty station. I carry this love for my home state like a security blanket. It is something I can<br />

reach for and cling to in times of homesickness. Oregon invades my thoughts when daydreaming,<br />

like the fog along the coast. I find ways to weave my love of the state into my life, even when I’m<br />

physically far from the valley I grew up in.<br />

When I first left the state to move with my twin to<br />

Texas, we followed the only car with Oregon license<br />

plates we had seen in the vast state and eagerly accosted<br />

them when they parked, excitedly asking them where<br />

they were from. After much confusion, we realized they<br />

were driving a rental car and had no idea their license<br />

plates were Oregon plates.<br />

When my husband deployed for the second time to<br />

Afghanistan, going home was my lifesaver. I loaded up<br />

my car with running shoes and our newly adopted puppy<br />

and drove sixteen hours straight to Eugene. Eugene was<br />

my refuge for those long months of separation, and it<br />

was only the safe return of my Marine that made me<br />

travel back to San Diego.<br />

Our next duty station was Monterey, and this time<br />

the drive to Oregon was shorter. In nine hours I could<br />

be home, running the Amazon trail, sipping coffee<br />

with my mother at Noisette bakery, dancing at Ballet<br />

Fantastique or simply roaming the aisles of Market of<br />

Choice. Eugene made my heart beat faster. The cleaner<br />

air, the greener trees and abundant organic and healthier<br />

food invigorated me.<br />

Even having twins didn’t slow me down. Becoming a<br />

new mother released a maternal longing for my native<br />

home, so I counted down the days until I could bring my<br />

new family to Oregon. After my girls were born (while<br />

my husband was on assignment), I convinced my friend<br />

in Portland to fly down and drive me back with my tiny<br />

infants. The twins made their first trip to Oregon at six<br />

months, with a joyful whoop from me when crossing<br />

the state line (instantly regretted when I remembered<br />

the little babies sleeping in the backseat). Even if they<br />

wouldn’t remember their first Oregon trip, I wanted my<br />

girls to be immersed in the love I have for Oregon.<br />

When my husband was finally on leave and able to<br />

travel with us, I delighted in navigating my favorite<br />

trails and coffee shops as a family. It was a wonderful<br />

experience to introduce him to “all things Oregon”, and<br />

show him the beauty of my state.<br />

Now I am almost the farthest away I could be while<br />

still remaining in the U.S., and I have to bite my tongue<br />

to keep from critically comparing everything to my<br />

beloved Oregon. (It’s not this humid in Oregon! We<br />

have scenic running trails in Oregon. In Oregon you can<br />

actually find vegan restaurants. Oregon doesn’t have<br />

these terrible spider-cricket hybrids. And so on.)<br />

When I force myself to stay in the present, I appreciate<br />

my current community. I’m meeting new friends and<br />

exploring the state we temporarily call home. But the<br />

pine tree on my wrist reminds me of where my heart is<br />

and I find myself dreaming of the day we load up the car<br />

and head west to Oregon—this time for good.<br />

112 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>

We’ve been proudly protecting<br />

our furry friends and finding<br />

them loving homes since 1868.<br />

Thank you for helping us<br />

help them.<br />

oregonhumane.org<br />

Creative Services Donated by Leopold Ketel




Beyond the legendary capabilities that come with 70 years<br />

of Land Rover heritage, the new Range Rover Velar has been<br />

named <strong>2018</strong> World Car Design of the Year at the World Car<br />

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Combining avant-garde design with time honored engineering<br />

excellence, the new Range Rover Velar is the latest iteration of<br />

the Official Vehicle of the Northwest Experience.<br />

Visit Land Rover Portland to experience the all new Range<br />

Rover Velar.<br />

Land Rover Portland<br />

A Don Rasmussen Company<br />

720 NE Grand Avenue<br />

503.230.7700<br />


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