1859 Jan | Feb 2018

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swagger 

Safety looks good on you. For you, work is more than where you clock in and out. It’s where you 

hone your craft, develop pride, and boldly share your talents with the world. So whether you’re the 

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happens here at work, and at SAIF we’re proud to be a part of it.

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and workers’ comp at saif.com.

4 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018

Pachamama 

Farm 

photography by Bradley Lanphear 

At Pachamama Farm, Michael Antoci allows 

his pigs (and other livestock) to roam free 

and forage throughout the property. Twice 

each day they’re called in to the barn for 

meals consisting of scraps from some of your 

favorite Oregon businesses. Maybe there’s 

nothing wrong with casting your pearls before 

swine after all. (Farm to Table, pg. 36) 

JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 5

Emily Green 

FEATURES 

JANUARY | FEBRUARY 2018 • volume 49 

88 

A Delicious Art 

Bend’s Nickol Hayden-Cady, who 

owns and operates cult-favorite 

Foxtail Bakeshop, brings romance 

to the cake game. 

photography by Emily Green 

80 

Columbia’s Tough Mother 

Finds Techie Offspring 

The company Gert Boyle built 

is pushing tech barriers, moving 

into warmer seasons and heating 

up its stock. 

written by Kevin Max 

74 

Romance on the Road 

You’ve survived the holidays. 

Now it’s time to step back and frame 

the year ahead with one of our five 

top romantic getaways. 

written by Sheila G. Miller 


Florence Events Center, host of the 2nd Star Festival. Funded by the Oregon Cultural Trust. 

TOGETHER, WE FUND 1,400+ CULTURAL 

NONPROFITS IN OREGON. 

INCLUDING THIS BOY AND HIS DRAGON. 

Oregonians have a unique opportunity to fund cultural activities in the 

state and double their impact for free - with the Cultural Tax Credit. Make 

sure you are claiming yours. Doing so takes three simple steps that do so 

much for Oregon. Talk to your CPA, or learn more at (503) 986-0088 or 

CulturalTrust.org. 

DOUBLE THE LOVE. HERE’S HOW: 

1. TOTAL 

YOUR DONATIONS 

TO CULTURE 

2. GIVE 3. CLAIM 

A MATCHING 

AMOUNT TO THE 

CULTURAL TRUST 

CULTURAL TAX 

CREDIT ON YOUR 

STATE TAXES

DEPARTMENTS 

JANUARY | FEBRUARY 2018 • volume 49 

70 

LIVE 

20 NOTEBOOK 

Oregon-made candles, beer and bourbon are sure to heat up the romance. Plus, curl up 

with the Oregon Book Award’s top fiction book of 2017 and some tunes out of Astoria. 

28 FOOD + DRINK 

We’ve got the best sweet treats from around the state, as well as an insider’s look at the 

best food spots on the northern Oregon Coast. Bonus: Oregon’s annual truffle festival 

returns with epicurean events for everyone. 

36 FARM TO TABLE 

The hogs at Pachamama Farm receive top treatment—including food from Umpqua 

Dairy and Franz Bakery. Talk about keeping it local. 

54 

Kjersten Hellis 

104 

Peter Mahar 

44 HOME + DESIGN 

A historic home in Portland gets a Gatsby-inspired update. Plus, advice for finding your 

home’s personal style. 

54 MIND+ BODY 

In Eugene, Debby King and Nancy Woodke are transforming the golf landscape by 

making the sport more accessible to women and children. 

56 ARTIST IN RESIDENCE 

In May 1941, the Bonneville Power Administration hired Woody Guthrie for a month to 

write songs for a film about the hydroelectric system. He wrote thirty songs in thirty days. 

THINK 

64 STARTUP 

Sarah Pool couldn’t stay out of the startup game—lucky for us. With her new company, 

Canvas, she’s converting beer’s spent grain into barley milk. 

66 WHAT’S GOING UP 

The best spots for a romantic dinner are coming your way in Bend, McMinnville 

and Portland. 

68 WHAT I’M WORKING ON 

The Oregon Social Learning Center has conducted a decades-long study on partner 

violence and romantic relationships. 

Tim Mantoani 

70 MY WORKSPACE 

In Lake Oswego, a mother and daughter have cornered the Oregon wedding market in the 

form of a popular dress store and wedding planning company. 

72 GAME CHANGER 

The Oregon Community Foundation’s Creative Heights grants let artists take chances. 

14 Editor’s Letter 

16 1859 Online 

118 Map of Oregon 

120 Until Next Time 

EXPLORE 

98 TRAVEL SPOTLIGHT 

Underneath Pendleton lies a secret city. Pendleton Underground Tours gives you an 

inside look at the town’s somewhat unsavory history. 

100 ADVENTURE 

Winter is no excuse to stop exploring—and what’s more romantic than a hike to 

a waterfall? 

104 LODGING 

Heceta Head Lighthouse Bed & Breakfast offers a historical stay with most modern 

comforts included. 

COVER 

photo by Shauna Intelisano 

(see Columbia’s Tough Mother Finds 

Techie Offspring, pg. 80) 

106 TRIP PLANNER 

Road trip! Take to the coast to learn about the lighthouses still open to the public in an 

Oregon Coast quest. 

112 NORTHWEST DESTINATION 

Sun Valley: Come for the winter. Stay for the summer.

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floor plan and entertainment potential of this Oregon Coast kitchen to deliver unobstructed views, 

abundant seating and serving space, and an elegant bar for the resident mixologist. Now, the beauty 

of the space is rivaled only by the view it commands. No matter what’s outside your window — 

beach or mountains, desert or downtown — talk to us. We can give your home a whole new outlook. 

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CONTRIBUTORS 

KIMBERLY BOWKER 

Writer 

Trip Planner 

Traveling along the contours 

of the Oregon coast was 

a surprising journey filled 

with regional character. Each 

lighthouse served the same 

function but highlighted 

something different when I 

arrived—there was the fairytale 

lighthouse, the cute short one, 

the one high on bluffs and the 

one touched by waves. I was 

excited to approach every light, 

never exactly sure what to 

expect—each offered a different 

lens to the sea. 

(p. 106) 

JEN STEVENSON 

Writer 

Gastronomy/Dining 

As winter hits its cold, dark 

stride, I love avoiding cabin 

fever in one of my favorite 

neighborhood restaurants, 

where good conversation, 

warming cocktails and big bowls 

of hot ramen or rich ragu help 

take the chill off. Rain or shine, 

we food lovers have it so good 

here in Oregon, and exciting new 

places to eat and drink just won’t 

stop opening. Luckily, it’s my job 

to keep up with them! 

(p. 32) 

SHAUNA INTELISANO 

Photographer 

Cover/Feature 2 

It was such an honor to 

photograph Gert Boyle, as 

I’ve been a fan of Columbia 

since I was a kid. Gert truly 

embodies the heart and soul 

of Columbia. It’s captivating to 

listen to her talk about her story 

and philosophies on life and 

business, and she has a great 

sense of humor, too. My favorite 

quote of the day from Gert is 

when she revealed this insider 

tip about her success: “Early to 

bed, early to rise, work like hell 

and advertise!” 

(p. 80) 

BRADLEY LANPHEAR 

Photographer 

Farm to Table 

Pachamama Farm was like a window into the past. Michael has 

created something truly special, with old-world style practices and 

a philosophy of “as little intrusion into the animal’s life as possible.” 

It’s refreshing to see livestock animals raised in such a natural and 

healthy environment. Not only do they live happy lives, but they have 

also played a major role in keeping the land itself healthy. 

(p. 36) 


OUR IDEAS STAND 

ON THEIR OWN 

Building a robot that can stand and walk on two 

legs is hard. So hard that few have even tried. But 

faculty and students in Oregon State’s top-5-inthe-nation 

robotics program have figured it out — 

creating robots that are much more capable. Now, 

OSU spinoff company, Agility Robotics, is working 

on robots that can do everything from package 

delivery to search-and-rescue missions. 

At Oregon State, we push ourselves to the 

very edge of what’s known — and keep going 

OUT THERE. 

Oregon State University has transformed the 

state, nation and world over the last 150 years. 

Visit the Oregon Historical Society Museum’s 

exhibit, Oregon State University: A Legacy of 

Transformation, Feb. 9 to Sept. 9 in Portland. 

OSU150.org

EDITOR 

MANAGING EDITOR 

CREATIVE DIRECTOR 

DESIGN 

MARKETING + DIGITAL MANAGER 

WEBMASTER 

OFFICE MANAGER 

DIRECTOR OF SALES 

ACCOUNT EXECUTIVES 

HOME GROWN CHEF 

BEERLANDIA COLUMNIST 

CONTRIBUTING WRITERS 

CONTRIBUTING PHOTOGRAPHERS 

Kevin Max 

Sheila G. Miller 

Brooke Miracle 

Allison Bye 

Kelly Rogers 

Isaac Peterson 

Cindy Miskowiec 

Jenny Kamprath 

Cindy Guthrie 

Jenn Redd 

Jill Weisensee 

Thor Erickson 

Jeremy Storton 

Kim Bowker, Susannah Bradley, Melissa Dalton, Sophia McDonald, 

Brittany Norton, Sydney Padget, Ben Salmon, Sam Smargiassi, 

Jen Stevenson, Mackenzie Wilson 

Emily Green, Kjersten Hellis, Shauna Intelisano, Bradley Lanphear, 

Peter Mahar, Brittany Norton, Jenn Redd, Sam Smargiassi 

Statehood Media 

Mailing Address: 

Portland Address: 

70 SW Century Dr. 1801 NW Upshur St. 

Suite 100-218 Suite 100 

Bend, Oregon 97702 Portland, Oregon 97209 

1859magazine.com/subscribe 

@1859oregon 

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

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

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

those of 1859 Oregon’s Magazine, Statehood Media or its employees, staff or management. 


You’re Home 

Once you become a Southern Oregon University Raider, you’re home. 

Our supportive campus environment and fierce commitment to inclusion and 

diversity provide limitless opportunities for you to reach your fullest potential. 

We offer 36 majors, exceptional faculty with the highest degrees in their fields, 

a beautiful, vibrant campus, and easy access to an array of natural wonders. 

There’s something for everyone at Southern Oregon University. 

Call us and arrange a campus tour today. 

SOU.EDU | 855-470-3377

FROM THE 

EDITOR 

A 46-YEAR-OLD Gert Boyle took over the 

ailing Columbia Sportswear in 1970 after her 

husband died. A lot was on her plate. “When 

my husband died and they put me in charge, I 

didn’t really know anything,” said the 93-yearold 

Tough Mother in an interview. “What 

the hell, you know, you gotta do what you 

gotta do.” Over the next decades, Gert and 

her son, Tim Boyle, would build a sportswear 

empire around extremely cold and extremely 

wet conditions. The company’s signature 

products were parkas with Gore-Tex and 

the Bugaboo’s zip-off layers, “tested tough” 

through iconic television commercials shot 

on mountaintops and in car washes. For 

many years, though, this is where the brand 

languished, not quite keeping step with time. 

Today, Columbia is on a tear. It is designing 

cutting-edge products, transforming itself 

into a sportswear tech incubator, diversifying 

its seasonal revenue, putting footwear 

at the fore, connecting with a younger 

demographic and impressing Wall Street— 

all with the national treasure of Gert Boyle 

as chairman of the board. Turn to page 80 to 

read about Columbia’s comeback. 

We also look at folk singer Woody 

Guthrie’s defining moment for his career and 

for Oregon, which he recalls, “Thumbing it. 

Hitching it. Walking and talking it. Chalking 

it. Marking it. Sighting it and hearing it.” The 

missing pieces from the story of the musical 

icon, whose ballads are as alive and relevant 

as they were during The Great Depression, 

come together in a fascinating update on 

page 56. 

There is a place where romance and 

nostalgia come together in a stunning 

portfolio. The Oregon Coast is home to 

nine lighthouses from the nineteenth 

century that are architecturally diverse 

and open to the public. From Cape Blanco 

north to Cape Meares, we lay out our Trip 

Planner for a great rainy-weather weekend 

outing along a string of beautiful and 

historic lighthouses. See Trip Planner on 

page 106. 

Hop on over to Ketchum, Idaho, for a 

visit to the iconic winter playground of 

Hollywood’s Golden Era. Two of Ketchum’s 

most notable denizens fought on different 

ideological battlefields in two World 

Wars—Ernest Hemingway, who served 

in the armed forces fighting fascism, and 

Count Felix Schaffgotsch, an Austrian who 

took up with Hitler after developing Sun 

Valley. In this Northwest Destination, we 

look into the old, the new and summer’s 

hidden secret of the Ketchum area. Turn 

to page 112. 

Don’t wait for Valentine’s Day to make 

your big plans this year. Check out our top 

five picks for Romantic Getaways in 2018 

and find one that’s perfect for you and your 

partner. Across the state and into the arms 

of cozy, these are some intriguing settings 

from fireplaces and Finnish saunas to 

glamping on the Columbia River. 

Let’s not forget that January is a time 

for broken resolutions. Look no further 

than the pork belly BLT (page 40) from 

Steamboat Inn in our Recipes. Check our 

expanded local recipes at 1859magazine. 

com to find more regional dishes. Happy 

New Year! 


WE’RE #1 BECAUSE 

THEY’RE #1 

OREGON’S TOP RANKED CHILDREN’S HOSPITAL. 

Kids deserve our best — every day. So Doernbecher brings together more children’s 

specialists than anywhere else in the region. That’s made us the only children’s 

hospital in Oregon to earn specialty rankings among the best in the country.

1859 ONLINE 

More ways to connect with your favorite Oregon content 

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

DIGITAL EXCLUSIVE 

At Pachamama Farm, raising happy animals is key. Find out 

more in our exclusive online video. 

1859oregonmagazine.com/pachamamafarm 

VIDEO 

Need some baking 

inspiration? Check out 

our online video and 

get an inside look at 

the creative process at 

Foxtail Bakeshop 

in Bend. 

1859oregonmagazine. 

com/foxtailbakeshop 

have a photo that shows off your 

oregon experience? 

Share it with us by filling out the Oregon Postcard 

form on our website. If chosen, you’ll win custom 

1859 gear and a chance to be published here. 

1859oregonmagazine.com/postcard 

photo by Caleb Wallace 

Abiqua Falls, Oregon 

Emily Green 

Bradley Lanphear 


NOTEBOOK 20 

FOOD + DRINK 28 

FARM TO TABLE 36 

HOME + DESIGN 44 

MIND + BODY 54 

ARTIST IN RESIDENCE 56 

pg. 36 

Pachamama pigs are wild and free. 

Bradley Lanphear

At Oregon Oncology Specialists, we provide advanced, compassionate 

cancer care in the Willamette Valley, with highly trained physicians and 

staff committed to your needs. In every way, our focus is on you. 

Salem | McMinnville | Silverton | Woodburn 

(503) 561-6444 | OregonOncologySpecialists.com 

how to catch your 

dinner in seaside 

It’s easy, and there are lots of ways to do it. 

First, rent your gear at Trucke’s on Highway 101. 

You can razor clam at low tide. 

You can fish right off the 12th Avenue bridge. 

You can even throw a crab ring in the river at 12th. 

Just toss it in, go have fun, then check back later. 

Still empty handed? There’s no shame in buying your fresh 

catch from Bell Buoy seafood. We won’t tell if you don’t. 

seasideOR.com

notebook 

Tidbits + To-dos 

Beth Van Hoesen 

Kingdom Animalia 

Visit the Portland Art Museum now through May 

to view its Kingdom Animalia exhibit, featuring 

art through animals from Dürer to Picasso. The 

exhibit offers a depiction of the animal kingdom 

over the past 500 years through print, drawing 

and posters. 

portlandartmuseum.org 

Beer Bouquet 

Looking for something cool and different 

for your Valentine? The beer bouquet is 

a great idea for all of the beer lovers in 

your life. Recipients receive six seasonal 

brews with a snack and choice of glass 

centerpiece. You can also sign up for a 

year-long subscription. 

bouquetofbeer.com 

Bourbon and Bacon Fest 

OMSI After Dark hosts its second annual 

Bourbon and Bacon Fest on January 14 for 

one night only. Sip your way through some of 

the best bourbon the region has to offer from 

distillers large and small. There is no shortage 

of bacon tasting, too, from hors d’oeuvres to 

main dishes, all with bacon as the star. 

portland.bourbonandbaconfest.com 


A NEW YEAR... 

A New Place to Call Home. 

NOW IS THE PERFECT TIME to make 

a move to Mountain Meadows 55+ 

Community—owned, operated and governed 

by the residents themselves. 

Pillow Talk 

Maloy's offers a fabulous selection of antique and 

estate jewelry and fine custom jewelry, as well as 

repair and restoration services. We also buy. 

Eat. 

Drink. 

Be dazzled. 

Fabulous cuisine, 

history, heritage, and 

romantic vistas. 

See Albany 

Discover Oregon 

Tel: 541-928-0911 

www.albanyvisitors.com 

110 3rd Ave SE 

Albany, OR 97321 

857 Mountain Meadows Drive, Ashland, Oregon 97520 

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

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

notebook 

Portland Pet Food Company 

The Portland Pet Food Company believes you should feed 

your dog like you feed yourself—with quality ingredients. With 

dog biscuits and meals cooked from scratch, you can be sure 

your pooch is getting the best possible nutrition. Bonus—100 

percent of the dog food is sourced and made in the 

United States. 

portlandpetfoodcompany.com 

Farmhouse Candle Shop 

The Farmhouse Candle Shop in Redmond 

began with one goal in mind—to create 

chemical-free candles. These soy wax candles 

are infused with essential oils and made with 

100 percent U.S.-grown soy wax, which is 

renewable and biodegradable. A variety of 

scents are available in the online shop, plus 

they come in a neat little mason jar. 

farmhousecandleshop.com 

Salem Winter Brewfest 

Featuring more than a hundred craft beers and ciders 

along with an impressive food and music lineup, this 

winter event brings together all the things that make the 

Willamette Valley and Salem such a great place. 

February 1-4 

salemwinterbrewfest.com 


Nonstop 

EUG to PHX

notebook 

Musician 

More Grit, More Glory 

Astoria’s Holiday Friends 

go melancholy 

written by Ben Salmon 

SINCE 2008, the Astoria band Holiday Friends 

has specialized in exuberant pop-rock music, 

stuffing songs with vibrant synths, driving 

rhythms and earworm melodies. That’s still 

true on the band’s new album, Night Terrors. 

But this time, the songs have a harder edge, 

with more noise and melancholy in the mix. 

Singer/guitarist Scott Fagerland 

said Astoria’s persistently overcast 

skies may play a part in that tonal 

shift. But there’s more to it than 

just the weather. 

“By the time we were finished 

writing Night Terrors, we were 

mostly in our late 20s, and with that 

simply came more life experience, 

particularly real challenges and 

hurdles … in our day-to-day 

lives,” he said. “As a writer for the 

majority of the lyrics, I wanted to 

be transparent with my struggles.” 

Translation: The members of 

Holiday Friends aren’t getting any 

younger, and the dream they once 

had of making it big has given way 

to a more realistic view of success. 

“We’ve learned how difficult 

(breaking through) can be,” 

Fagerland said, “but we’ve never 

given up on the idea of reaching a 

much wider audience.” 

Having self-recorded Night 

Terrors in its own new studio, 

Holiday Friends is better equipped 

to reach more people than ever 

before. If it takes adding a bit of grit 

and gloom to the band’s pop sheen 

to do so, all the better. 

“I like songs with some weight to 

them,” Fagerland said. “I find that I 

can listen to them more.” 

Austin White 

Listen on Spotify 

Holiday Friends, based 

in Astoria, has been 

making music together 

since 2008. 


BEND A CAPPELLA FESTIVAL 

February 9 7:30pm 

A Rock Band Of Voices! 

Sing-Off 

February 10 7:30pm 

14 Groups – 2 Divisions 

Emcee Deke Sharon 

“Father of Modern A Cappella” 

TICKETS & INFO 

541-317-0700 

TowerTheatre.org 

@bendacappella

notebook 

Bibliophile 

First Time’s a Charm 

Portland author’s debut novel wins state award 

interview by Sheila G. Miller 

JOYCE CHERRY CRESSWELL is proof that sometimes a story just 

has to be told. After years of hearing family lore about her greatgrandmother’s 

time as a doctor in the Civil War, she set out to 

research and write a historical fiction version of the woman’s life. 

The book, A Great Length of Time, earned the Oregon Book 

Award’s Ken Kesey Award for Fiction in September, quite a feat 

for a debut novel that she self-published. 

Cresswell retired seven years ago after time working at a 

nonprofit, as a stay-at-home mom, and as an attorney. When 

she retired, it was time to start writing. “I always sort of dared 

myself to write and I’d never gotten around to doing it,” she said. 

“I decided once I’d retired, there were no more excuses.” Her love 

for history, and historical fiction especially, led her to look at the 

family story and “start poking around.” 

Your book is fiction, but it springs 

from at least a kernel of truth? 

My mother’s mother was an orphan, 

and in 1906 she was adopted out of an 

orphanage by two women in Oakland, 

California. One of those two women 

had been a doctor in the Civil War. It’s 

her story I’m telling. I don’t know a lot 

about her actual experiences, but she 

was relatively well-known—there were 

several biographies written about her 

but they’re very formal, there’s not 

much to tell about her personal life so 

it’s hard to know exactly what occurred. 

So the basic character of the book is the 

same. After that, it’s my imagination. 

It may be your imagination, but you 

clearly did a lot of research. 

The research was just a blast. With the 

internet, you can really find anything. 

You want to know what the weather 

was on June 11, 1864, and you can read 

the newspaper reports on the actual 

rainstorm while sitting in your kitchen. 

Google is digitizing documents, and 

they’re currently working through a lot 

of old documents and old newspapers 

and old books, so you can download 

anything you need from that era. I 

have the obstetrics textbook that my 

great-grandmother was taught with in 

medical school. I knew I had to have an 

amputation scene in my book, so I have 

downloaded from the internet the actual 

Army surgical field guides used by both 

the North and the Confederates. The 

actual manuals. It’s just fabulous—you 

can get anything! 

Why did you decide to self-publish 

the book? 

I looked for a publisher for about six 

months—not really hard, but pretty 

rigorously—and my research was 

telling me that publishers are looking 

for someone who has a lot of books in 

them, who will have four or five really 

good books in a lifetime. I knew I didn’t 

have that in me—I was already past 60 

and I didn’t know if I was going to be 

attractive to agents. At the same time, 

my elderly mother really wanted a copy 

and I really wanted to put a copy in her 

hands. I found a 

company called 

Indigo—they’re 

these really cool, 

young people who 

have graduated 

from Portland State University’s 

master’s program in publishing and 

created a consulting company. You buy 

services on an al a carte basis. They were 

really fabulous for this intermediary 

role for someone who wanted a good, 

professional product. If I thought I was 

going to spend my career as a fiction 

writer or as a nonfiction writer, I probably 

would still try to go the traditional route. 

But there are really good writers out 

there who have turned to self-publishing. 

Are you writing anything new? 

I would like to do another book. I’m in the 

process—I have an outline in the back of 

my head. It would be historical fiction 

about a family during the Depression. I 

think about it and chew on it and I read 

stuff about the Depression, but I’m 

taking my time. 


Uncork the good life. 

Sunny southern Oregon provides endless cultural opportunities year-round. 

When you choose Rogue Valley Manor’s unparalleled retirement lifestyle, 

you can enjoy the region’s wonders every day. Go Rogue in Retirement. 

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food + drink 

CLOCKWISE, FROM LEFT Hand-painted and tiled pieces are found throughout the Worthy Brewing campus. This inlay is found on wood reclaimed from what was 

originally the Oregon Insane Asylum, where the movie One Flew Over The Cuckoo’s Nest was filmed. A galactic mosaic runs through the brewery. Hops are grown on site. 

Visitors can observe the night sky from Worthy’s “hopservatory.” 

Beerlandia 

Disneyland for Beer Drinkers 

written by Jeremy Storton 

“I WANT TO BUY up all that wood. One day I’m going to use 

that wood. That’s Cuckoo wood,” said Roger Worthington, who 

defines himself as the Bull Goose Looney at Bend’s Worthy 

Brewing, as he sat across from me and my Strata IPA. He is a 

disciple of poet-warrior and Oregon author Ken Kesey, who 

wrote One Flew Over The Cuckoo’s Nest. 

Worthy Brewing is now adorned with wood from what was 

originally called the Oregon Insane Asylum, where the movie 

was filmed. Worthington, a lawyer and hop developer, then 

explained how a conversation with fellow lawyer and beer icon 

Jim Koch, of The Boston Beer Company, led him to the brewery 

biz. Worthington was expounding on new hops and new flavors 

for beer drinkers when Koch asked, “Don’t you want to be there 

to see their faces light up?” 

Every brewery has its schtick—Northwest IPAs, German 

lagers, Belgian ales, macro, nano, you name it. Defining Worthy’s 

schtick is a bigger challenge. Mix equal parts state ambassador, 

Cuckoo’s Nest museum, garden education center, environmental 

hub, galactic observatory, center for art and science as well as 

brewery and pub—now you’re getting warmer. Worthington 

simply calls it, “Beertopia.” 

Worthington, who “always envisioned building a mini-campus 

where, in one place, you can combine art and science,” blends 

creativity and execution and surrounds himself with like-minded 

folks. “This around you, right here,” he continued, “speaking 

from the Hop Mahal at Worthy Brewing, a little place we call 

Beertopia, is a result of a lot of dreaming and a lot of doing.” 

“Around here,” he waved his hand as if to display all that 

Worthy stands for, “we’re firm believers in drinking up and 

dreaming on.” 


finest wines 

EXPERIENCE SOME 

OF OREGON’S 

1859wineclub.com/join-the-club 

Join 1859 Wine Club and sample winemakers from across 

the state, or gift a membership to family and friends!

food + drink 

Recipe Card 

recipe courtesy of Bull Run Distillery 

Ceres’ Bounty 

1½ ounces Bull Run Oregon Single Malt 

¼ ounce Allspice Dram 

1 ounce apple cardamom shrub (see recipe 

below) 

¾ ounce lemon juice 

¼ ounce simple syrup 

1 dropper Messina Cardamom bitters 

Add all ingredients to a shaker tin with ice. 

Shake and double strain onto a large ice cube 

in double old-fashioned glass. Garnish with a 

star anise pod. 

FOR APPLE CARDAMOM SHRUB 

5 pounds Akane apples (or other tart red 

apple, such as Pink Lady) 

5 cups granulated sugar 

3 cups apple cider vinegar 

3 tablespoons green cardamom pods 

4 cinnamon sticks 

Crush cardamom and cinnamon with a mortar 

and pestle until just broken, add to vinegar and 

let sit to infuse at least overnight and preferably 

for three to four days. Strain and store in fridge 

for up to three months. 

Core and chop apples, add to a food 

processor 1 to 2 cups at a time and process 

until cubed. Add cubed apple pieces and sugar 

to a large container and 

allow to macerate 

overnight. Strain 

macerated fruit syrup 

through a fine mesh 

strainer into a new 

container, pressing the 

fruit to extract all juices. 

Add cardamom vinegar 

to apple syrup, stir well 

and allow to rest for one 

week for flavors to meld. 

Darryl Joannides pours wine for customers at a dinner. 

A Little Bit of Italy, 

Here in Oregon 

written by Carrie Wynkoop of Cellar 503 

ASSAGIO—PORTLANDERS REMEMBER it as a cozy 

neighborhood trattoria with a fantastic wine list. And no 

wonder, given the commitment to great wine that owner-chef 

Darryl Joannides brought to the task. His love of Italian food 

was matched only by his love of Italian wine. 

Fast forward a few years, and after putting Assagio in the 

rearview mirror, Joannides dedicated himself to wine. He 

interned at a Sonoma winery, and later, with celebrated Oregon 

winemaker Andrew Rich at the birth of the Carlton Winemakers 

Studio. After discovering the great diversity of Oregon wine, he 

opened the Cork Bottle Shop in northeast Portland. 

But the winemaking bug had bit, and Joannides combined 

his two loves—Italy and Oregon. His latest venture, Viola 

Wine Cellars, is about wine crafted in the Italian style using 

Northwest ingredients. 

Starting with just four varietals, Viola is now up to fifteen, 

constantly experimenting to find the varietals that make great 

Oregon “Italians.” 

The 1859 Wine Club will feature Viola Wine Cellars’ Bianco 

D’Allegre in its January shipment. 

Join the 1859 Wine Club to explore more Oregon wines 

at 1859magazine.com/wineclub 


Enjoy our classic Oregon wines & 

breathtaking vineyard views 

Please join us and learn about the 

amazing story of our winery and 

the Oregon wine industry as you 

take in the sweeping views of the 

vineyard. The setting is warm 

and relaxing to enjoy our wines 

and pair with seasonal dishes. 

Wine Tasting | Daily Food Pairings Menu | Winery Tours | Wine Dinners 

OPEN DAILY 11 AM - 6 PM 

Brewing Adventurous Ales in Bend, OR since 2011 

goodlifebrewing.com 

WillametteValleyVineyards.com 

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

Jim Bernau, Founder/Winegrower 

Made For 

Sharing 

HOME, GARDEN & GIFT 

5th & Olive • 541-342-6820 

Monday-Saturday 10-6 • Sunday 10-5 

downtoeartheugene.com 

DTE 1859 Magazine Jan/Feb2018

food + drink 

Kathryn Elsesser 

John Valls 

Gastronomy 

Oregon Truffle Festival 

written by Jen Stevenson 

A HAUTE SPOT in the midst of the Pacific Northwest’s notoriously saturnine winter, 

the Annual Oregon Truffle Festival returns this January and February, with two full 

weekends of truffle foraging and feasting throughout the state. From January 25 through 

28, Eugene will host the festivities, starting with the Joriad North American Truffle Dog 

Championship’s war of the noses, followed by a truffle growers’ speaker series, Grand 

Truffle Dinner, truffle macaroni and cheese “macdown” and fresh truffle marketplace 

with cooking demonstrations and truffles for sale. On February 16, the merrymaking 

moves north to the beautiful Yamhill Valley, as Willamette Valley Vineyards and chef 

Ken Forkish (Ken’s Artisan Bakery, Trifecta) kick off the weekend with a wine and truffleredolent 

reception for the film, James Beard: America’s First Foodie. Afterward, savor a 

full schedule of truffle dinners, truffle hunts, winery luncheons, a four-course dinner at 

Domaine Serene winery with renowned Portland chefs Vitaly Paley and Cathy Whims, 

and the Newberg Fresh Truffle Marketplace, where guests sample regional wines and 

artisan foods, as well as fresh Oregon truffles, of course. Tickets are available for sale at 

oregontrufflefestival.org, and a portion of the festival proceeds will be donated to the 

Food for Lane County food bank in Eugene. 

oregontrufflefestival.org 

CLOCKWISE FROM LEFT A truffle forager holds up a find. Truffle dog Stella sniffs 

out a truffle. Chef Sunny Jin of The Allison Inn & Spa prepares for the Black & 

White Dinner Series in 2016. Diners enjoy a winery luncheon at Lady Hill in St. Paul. 


WEEKEND WANDERINGS: 

NORTH COAST 

food + drink 

John Valls 

Kathryn Elsesser 

Ghostly shipwrecks, iconic movie settings, some 

of the state’s richest history, and crispy beerbattered 

and fried Pacific Ocean albacore— 

Oregon’s North Coast is a true treasure chest of 

must-sees and must-eats. 

EN ROUTE 

It’s but a two-hour trek northwest to Astoria 

from Portland, but to fuel your journey, stop 

off in Hillsboro at Helvetia Tavern, a no-frills, 

cash-only local landmark that specializes in beer, 

burgers and bucolic surroundings. A half hour 

up Highway 26, brake for a bit of boutique wine 

sampling at Wines of Oregon, a tasting room 

run by a collective of Oregon wineries hailing 

from the Rogue Valley to the Columbia River 

Gorge. And if you’ve never met a cinnamon 

roll you didn’t fall head over heels for, take a 

slight detour to Camp 18 Restaurant in Elsie, 

a log-cabin-themed pit stop that advertises its 

signature sweet as “huge and delicious.” 

EAT + DRINK 

Line up with the Astorians for fish ‘n chips 

at charming boat-bound Bowpicker, give your 

regards to the sea lions that lounge beneath a 

glass panel in the floor before bellying up to the 

bar at Buoy Beer, and make tough choices at 

Frite & Scoop (get both the frites and scoops, 

obviously), before working it all off with a brisk 

stroll along the Astoria Riverwalk. Taste your 

way through Pilot House Distilling’s lineup, 

then sober up with oyster chowder poutine and 

grass-fed beef burgers at cozy Albatross. 

A day of sand castle building, kite-flying and 

biking along the historic Seaside prom works 

up an appetite, so make your way to Bell Buoy, 

a no-nonsense fish market and restaurant 

about a mile from downtown. Satisfy your 

every seafood whim with some of the coast’s 

best clam chowder and fresh Dungeness crab 

served with slaw and cheesy bread; if the 

weather’s cooperating, eat at the back deck bar 

overlooking the Necanicum River. Back in town, 

carefully sample the selection before making 

your choice at Sea Star Gelato, where many of 

the homemade gelatos and sorbets are crafted 

with local fruit, then settle into a seat near the 

fire pit with a pint of Seaside Brewing Co.’s 

Sneaker Wave IPA. 

The perennially popular coastal hamlet of 

Cannon Beach charms with shingled cottages, 

beachy boutiques, old-fashioned candy shops, 

local seafood and local spirits. After linguini 

and clams and line-caught halibut at Harding 

Trading Company, taste award-winning rums 

and short-lived seasonal spirits at Cannon 

Beach Distillery, or make tough decisions at 

new MacGregor’s Whiskey Bar in Manzanita, 

which features more than 150 types of scotch, 

whiskey, bourbon and rum. 

Time stands still in rustic Rockaway Beach, 

where locals and passersby alike pile into 

Offshore Grill and Coffee House for seafood 

omelets and homemade biscuits and sausage 

gravy before exploring Nehalem Bay State Park. 

After a morning of fishing and clamming in 

Nehalem Bay, crack crab at the Jetty Fishery. 

Or, enjoy bubbles and freshly shucked local 

bivalves at new Source Oyster and Wine Bar 

in Garibaldi. 

In nearby Tillamook, join the happy herds 

at wildly popular Tillamook Creamery for 

a self-guided tour, plentiful cheese samples 

and oversized scoops of Oregon marionberry 

cheesecake ice cream piled high on chocolatedipped 

cones. Just down the road, there’s a 

little something for everyone at Blue Heron 

Creamery—kids will make a beeline for the 

petting zoo, while adults will veer toward the 

wine bar. Gather picnic provisions from the deli 

and head west, passing U-Pick oysters signs en 

route to Cape Meares, which offers some of the 

most dramatic coastal views in the state. 

A haven for surfers, fishing enthusiasts and 

beachcombers, Pacific City’s petite patch of 

sand a half hour southwest of Tillamook is just 

the spot for a relaxing weekend of surf and 

suds—stop into friendly beachfront Pelican 

Brewing Company for a taster tray and hearty 

pub grub like the smoked oyster bruschetta and 

Tsunami Stout bacon jam-slathered Backyard 

BBQ burger. After a big breakfast at cheery The 

Grateful Bread bakery and café, charter a dory, 

book a surfing or SUP lesson, climb the famous 

Cape Kiwanda dune, or just sit on your hotel 

balcony and savor the sea views. 

SLEEP WELL 

Settle into your river-view room at the 

Cannery Pier Hotel & Spa with a bottle of 

Fort George Brewery’s barrel-aged imperial 

stout and one of the front desk’s copies of 

The Goonies, pausing occasionally to watch a 

freight ship steam by. Watch the sunset from 

your Haystack Rock-facing balcony at the cozy 

Stephanie Inn, then head downstairs for a 

complimentary port nightcap in the oceanfront 

library. If you’ve always been intrigued by the tiny 

house movement, try your hand at living light for 

a night at Sheltered Nook in Bay City. And come 

January, book a long weekend at the luxurious 

Headlands Coastal Lodge & Spa, featuring a full 

spa, “adventure coaches” in lieu of a traditional 

concierge, and the beautifully designed beachfacing 

Meridian Restaurant and Bar. 


food + drink 

BEST PLACES FOR 

SWEET SOMETHINGS 

HITHER 

If your Valentine is more impressed by fried dough than 

diamonds, the homemade doughnuts at this charming new 

Ashland café and coffeehouse will ensure a smooth start to the 

holiday. Puffy, pale gold, stuffed with silken custard and dusted 

with sugar, they’re a must-order. On the savory side, don’t 

bypass the excellent crème fraîche biscuit sandwich or softscrambled 

herbed eggs. After your meal, browse the shop’s 

artisan larder, and buy a bundle of flowers to go. Doughnuts 

and dahlias? Talk about brownie points. 

376 E MAIN ST. 

ASHLAND 

hithermarket.com 

KIOSKO 

Love affairs with coffee are de rigueur in Portland, but the 

waterfront’s newest caffeine klatsch is taking this romance to 

a whole new level by slipping a trio of ahogados, a.k.a coffee 

poured over ice cream, onto the menu. Impress a hot date 

with the chipotle-spiked chocolate mole ice cream heaped with 

cacao nibs and pepitas, dusted with crushed dried raspberries, 

and served with a sweet, crunchy waffle chip and a shot of the 

house espresso. 

1816 SW RIVER DR. 

PORTLAND 

kiosko.coffee 

DOUGH DOUGH BAKERY 

Strolling the promenade with your sweetheart on a misty winter 

morning is best done post-apple cinnamon scone, so start the 

day strong at this bright and bustling Seaside bakery, where 

the pastry case is full of surprise twists—moist, flaky chocolate 

tahini rolls, chai tea-infused pumpkin scones, and thick slabs of 

currant and pecan-studded butternut squash bread. 

8 N HOLLADAY 

SEASIDE 

facebook.com/doughdoughbakery 

MAP CHOCOLATE CO. 

Former river guide, pastry chef and law student Mackenzie 

Rivers found her true calling in chocolate, and her beautiful new 

line of small batch bars—infused with everything from toasted 

black sesame and dried plums to cardamom and caraway 

seed—can now be found in the state’s best specialty markets, 

like Eugene’s 5th Street Market, and Portland’s Providore Fine 

Foods, Little Nib and The Meadow. Or, treat your favorite cacao 

buff to Rivers’ hands-on Bean to Bar 101 classes and weekendlong 

Chocolate Camp, which includes instruction on craft 

chocolate origins and sourcing, hands-on chocolate making, 

and a signature In Pod We Trust T-shirt. 

EUGENE 

mapchocolate.com 

Dining 

Proud Mary 


AROUND THIS TIME of year, wintering in Australia starts to 

sound tempting, especially the sun, surf and sparkling ale parts. 

But if snowbirding Down Under isn’t in the cards, try the next best 

thing: a leisurely brunch at the new Melbourne-born coffee roaster 

and café that’s quickly captured the hearts of finicky Portland food 

lovers. Although best known for its rigorously sourced and roasted 

beans, Proud Mary is equally adept in the dining department, with 

a vibrant seasonal menu of brunch dishes that taste as good as they 

look, no small feat considering the kitchen’s eye for artistic detail. 

The breakfast sashimi is an exquisite tangle of wild-caught Oregon 

albacore, soft-boiled egg, heirloom carrot, fennel and fronds, the 

mile-high avocado toast puts other versions to shame, and the 

ricotta hotcake is an Instagram come to life—a pillow of vanillabean-flecked 

cake topped with a soft dollop of lemon curd cream, 

shards of meringue, cherry-syrup-macerated berries and edible 

flower petals. Serious coffee drinkers would be remiss not to take 

advantage of the flawless flat whites and cerebral espresso flights, 

but those who eschew Portland’s favorite bean can be assured of an 

excellent tea, juice and smoothie selection—whether you’re in the 

mood for a Smooth Barney, or a Banana Hammock. 

2012 NE ALBERTA ST. 

PORTLAND 

proudmarycoffee.com 

Proud Mary’s Cauli-town, a vegan and gluten-free dish with 

warm spiced cauliflower, chickpea dahl puree, sumac onions, 

tahini, crispy chickpea and sesame granola. 


NEW YEAR’S RESOLUTION: 

BARRIO 

charlie & katie are 

WINEBYJOE.COM

farm to table 

Farm to Table 

Easy Living 

Pachamama Farm takes 

free-range to the next level 

written by Sophia McDonald 

photography by Bradley Lanphear 

WHEN YOU FIRST step onto Michael Antoci’s pig farm in 

Days Creek, it’s eerily quiet. Light shines through the stands of 

fir trees, producing a heady scent of pine. A shaggy white dog 

strolls around a cedar-shingled barn, but there are no other signs 

of life. 

Then a call rings out: “Sooey!” Nearly a hundred pigs come 

racing out of the trees and into the barn. They thrust their heads 

into troughs and scarf up the slop Antoci has mixed for them. 

When it’s gone, he shakes a rattle and cries out again: “Hip hip 

hip.” As fast as they appeared, the animals vanish into the trees. 

This scene plays itself out twice a day. The rest of the time 

the pigs are left to forage for roots and nuts or relax in “pig 

palaces” built from pallets and other salvaged materials. This 

easy living is very much by design. “Stress is a key indicator in 

the pH and quality of the meat,” Antoci said. “The stress-free 

environment from birth to harvest is one of the keys in creating a 

holistic product.” 

Raising happy animals that produce the best-quality 

meat was Antoci’s goal when he left the restaurant 

industry in California. Ready to leave the pollution 


farm to table 

FROM LEFT Zeus surveys the Pachamama Farm property. 

The 110-acre farm is located in Days Creek. Pachamama’s 

pigs are free to roam the forested property. 

and overpopulation in his home state, he started looking just 

across the Oregon border for farmland. In Jackson and Josephine 

counties, marijuana growers were driving up the cost of land, so he 

went north to Douglas County, which doesn’t allow pot growers. 

That’s where he found the 110-acre plot that would become 

Pachamama Farm. 

Antoci planned to raise pigs, sheep, goats and turkeys. Pigs 

became the focus when he found an optimal source for their slop: 

Umpqua Dairy and Franz Bakery products nearing their expiration 

dates. Every Saturday, he takes a truck to their warehouses and 

picks up thousands of pounds of ice cream, milk, bread and other 

nutrient-dense discards. 

This system helps the producers shrink the amount of food 

they send to local landfills. It also allows Antoci’s Berkshire, 

Gloucestershire Old Spot, Red Wattle, Mangalica and other oldworld 

hog breeds develop rich, marbled muscle that high-end 

markets and restaurants clamor for. “These are the 

original red meat pigs that were common before the 

‘Other White Meat’ campaigns in the 1940s and ’50s came 

in to try to save the pork industry,” he said. “Suddenly 


farm to table 

ABOVE Michael Antoci raises Berkshire, Gloucestershire Old Spot, Red Wattle, Mangalica 

and other old-world hog breeds. Twice each day, Antoci calls the pigs in with a “Sooey!” shout. 

people didn’t want lard pigs, they wanted pigs for 

bacon and lean meat.” The pendulum has finally 

swung back. “Now everyone wants fatty, Kobestyle 

pork.” 

In addition to reducing food waste and saving 

heritage breeds, Antoci is fiercely committed to 

protecting small family farms and fighting off the 

ills of industrial agriculture. He’s helped a few 

locals find markets for their pigs and is working 

to put together a co-op so they can get a fair price 

for their meat. 

He sees these actions as the best way to protect 

consumers against monocropping and other 

problematic practices that exist even on some 

organic farms. “Our food is no longer in our 

hands,” he said. “Small farms are the only way 

for America to keep genetic diversity within our 

hands. Without that, if something were to happen 

within the common breeds, we wouldn’t have 

the genetic diversity to fight off a disease. That’s 

what’s so important about small organic farms— 

we are protecting the food system in many ways.” 

Oregonians raise about 3,000 pigs every 

year, putting the state thirty-fifth in total pork 

production. One of the reasons the number is so 

low is that Oregon lacks a major feed crop such as 

corn or soybeans. 

The other challenge facing those who do raise 

pigs is the shortage of processing plants. “As we 

see more of these little niche market producers 

get into the business, the lack of USDAinspected 

facilities really makes it difficult for 

them to expand,” said Gene Pirelli, a professor at 

Oregon State University’s Department of Animal 

and Rangeland Sciences and an Extension 

Service agent. 

Should you be lucky enough to procure some 

farm-raised Oregon pork, one option for cooking 

it is to slow roast it into tender, saucy Kahlua 

pork from Wild Pear Restaurant and Catering 

in Salem. Co-owner Jessica Ritter serves it on a 

cheddar-onion bun with ginger-lime slaw and 

marionberry barbecue sauce. 

For something simpler, grill pork belly for a 

classic BLT. This recipe from Paul Naugle at the 

Steamboat Inn in Idleyld Park starts with a coffee 

cumin cure on the pork and ends with fresh 

tomatoes, crisp lettuce and a lemon-spiked aioli 

that add layers of texture and flavor. 

VIDEO: See more from Pachamama Farm 

at 1859oregonmagazine.com/pachamamafarm 


farm to table 

CLOCKWISE FROM TOP Raising 

happy animals is Antoci’s goal. 

Antoci also raises goats, sheep and 

other animals. Among other foods, 

the pigs feast on leftovers from 

Umpqua Dairy and Franz Bakery. 


farm to table 

Oregon Recipes 

Perfect Pork 

Kahlua Pork 

SALEM / Wild Pear Restaurant and Catering 

Pork Belly BLT 

IDLEYLD PARK / Steamboat Inn / Paul Naugle 

SERVES 20 

2 5-pound boneless pork shoulder roasts 

⅓ cup kosher salt 

¼ cup black pepper 

¼ cup liquid smoke 

2 large pieces of fresh ginger, thinly sliced lengthwise 

¼ cup minced garlic 

2 quarts water 

Preheat oven to 300 degrees. Butterfly each roast lengthwise 

and stuff with the sliced ginger and minced garlic. Season with 

half the salt and pepper. 

Close each roast, fat side up, and place in a 4-inch-deep hotel 

pan. Pour 2 quarts of water in the pan. Pour the liquid smoke 

evenly over the pork. Season the pork with the remaining salt 

and pepper. 

Cover tightly with foil and bake for 12 hours. Let roast cool. 

Remove ginger from inside of roasts. Place pork in a large bowl 

and pull apart with 2 forks. 

Strain cooking liquid and add back to pulled pork. 

Balsamic Roasted Pork Tenderloin 

CARLTON / Carlton Farms 

SERVES 10 

4 Carlton Farms pork tenderloins, trimmed (approximately 

4½ pounds) 

4 tablespoons balsamic vinegar 

4 tablespoons extra-virgin olive oil 

8 cloves garlic, cracked 

Carlton Farms Papa Jake’s seasoning* (or substitute steak 

seasoning, salt and pepper) 

4 sprigs fresh rosemary, stripped and chopped 

4 sprigs fresh thyme, stripped and chopped 

Preheat oven to 500 degrees. 

Place tenderloins on a nonstick cookie sheet with a rim. Coat 

tenderloins in a few tablespoons of balsamic vinegar, rubbing 

vinegar into meat. Drizzle tenderloins with extra-virgin olive 

oil, just enough to coat. Cut small slits into meat and disperse 

chunks of cracked garlic cloves into meat. Combine Papa Jake’s 

seasoning with rosemary and thyme and rub meat with blend. 

Do not add extra salt. 

Roast in hot oven for 20 minutes. Let meat rest, transfer to a 

carving board, slice and serve. 

*Papa Jake’s Seasoning is available at Carlton Farms retail store 

or online at carltonfarms.com. 

40 1859 OREGON’S MAGAZINE JANUARY | FEBRUARY 2018 

SERVES 4 

FOR BELLY CURE 

¼ cup sugar 

¼ cup salt 

(or enough to cover both sides of the belly) 

FOR COFFEE-CUMIN RUB 

3½ ounces fresh coffee, ground fine 

1½ ounces whole cumin, ground fine, toasting optional 

2 ounces brown sugar 

¼ ounce pepper 

½ ounce salt 

FOR BLT 

1 extra-large fresh farmers market tomato 

4 pieces leaf lettuce 

8 slices sourdough bread 

FOR HERBED AIOLI 

½ cup mayonnaise 

Zest of 1 Meyer lemon 

2 heirloom garlic cloves, minced 

3 tablespoons fresh rosemary, finely chopped 

1 tablespoon fresh flat leaf parsley, finely chopped 

½ teaspoon sea salt 

¼ teaspoon fresh ground black pepper 

Sift equal parts sugar and kosher salt together. Rub the entire belly with 

the 50-50 mix, place in a roasting pan fat side up and refrigerate for 6 to 

12 hours. Do not leave the belly in the dry brine for more than 24 hours. 

Preheat oven to 450 degrees. Pull the pork belly from the fridge and 

remove any liquid that has accumulated in the pan. Mix the coffee-cumin 

rub together and press evenly across the top of the pork belly, covering 

to the edge. Place the belly in the oven and cook for 1 hour. Turn the oven 

temperature down to 250 degrees and cook for another 1 to 2 hours. 

Pull the belly from the oven when it is tender, but not falling apart. 

Transfer the belly to a cookie sheet or cutting board and place in the 

fridge. Pour the fat and black pork “jelly” from the bottom of the roasting 

pan into a clear bowl or wide-mouth jar. The jelly will congeal beneath the 

fat and can be separated once the fat cools. 

Slice the cooled belly in 1/2-inch to 1/4-inch “bacon” slices, 1 to 2 slices 

per sandwich. Use the reserved fat to reheat slices of pork belly in a cast 

iron pan on medium-high heat until perfectly browned on both sides. 

Put bread in a toaster, or into an oven preheated to 450 degrees. 

Toast lightly, until slices are barely browned and still soft. Whip the aioli 

ingredients together in a small bowl using a fork or small whisk. Spread 

the finished aioli across the toasted slices. Wash and de-stem the lettuce 

and tomato. Slice tomato and salt both sides. Assemble the BLT, drizzling 

a very small amount of pork jelly over each belly piece as a finishing touch.

farm to table 

Home Grown Chef 

Pork and Recreation 

written by Thor Erickson 

photography by Jenn Redd 

WHEN I WAS 9 years old, my family of six relocated from a 

small house in the big city to a big house in a small town in the 

country. My father had a dream that we would become a selfsustaining 

family commune—raising all our own meat and 

vegetables, making our own macramé clothing, and on the cover 

of the Whole Earth Catalog. 

His first act was buying three steers, which he aptly named 

Breakfast, Lunch and Dinner, in hopes that we would not see 

them as pets but as our future meals. He would watch them as 

they slowly chewed the alfalfa hay, and he would wax about the 

great steaks, roasts and burgers that would soon be ours. In the 

summer, we picked wild elderberries and with them made jam, 

wine and vinegar. In the fall, we grew pumpkins and sold them 

for Halloween jack-o-lanterns. 

For my tenth birthday, my parents gave me two piglets. One 

was brown, the other black. I named them Lenny and Squiggy 

after my favorite characters in the show “Laverne & Shirley.” I had 

no idea how to raise them. Along with the pigs, my dad gave me a 

book, Raising Pigs Successfully, that told me everything I needed 

to know—building an escape-proof pen (from which Lenny and 

Squiggy escaped dozens of times), proper feeding (they ate a lot 

of elderberries and pumpkins), and lastly, how to butcher pigs. 

I was apprehensive to read this chapter. I fed, watered and had 

daily talks with my two swine friends. Before I knew it, they had 

both grown to about 200 pounds. It was not fair to these pigs to 

force them to carry around more weight. 

I read the chapter on pig slaughtering and butchery. Following 

the instructions, I fed them a last meal of raw eggs (from our 

chickens, of course) washed down with some of the first vintage 

of elderberry wine, and did the deed. It was a few months 

before I became detached (and hungry) enough to think about 

consuming the meat from the pigs. When I finally bit into one of 

the juicy pork chops, I could not believe how great it tasted. All 

of the hard work and love I put into caring for these animals was 

right there. I was sad that I had to share it with my sisters. 

As I grew older and became a cook and then a chef, I took with 

me the knowledge that if good food and care go into raising food, 

that food will be good as well. This is especially important where 

meat is concerned. I like to know how animals are raised before 

I cook and eat them. Oregon is host to many wonderful heritage 

pork producers. One farm I visit regularly is Piggyback Ranch. 

Greg and Hilary Smith’s 54-acre biodynamic farm just outside 

of Bend is home to heritage breed hogs such as Gloucestershire 

Old Spot and English Large Blacks that are raised with the same 

love and care that I used with Lenny and Squiggy. In addition to 

pork, Piggyback also raises meat chickens and eggs. They do not, 

however, have any plans to make macramé clothes. 


farm to table 

Apple Cider-Brined Braised Pork Chops 

with Warm Apple Mustard Sauce 

Thor Erickson 

SERVES 8 

2 cups cold water 

1 cup Crystal Diamond kosher salt 

1 cup packed light brown sugar 

2 sprigs fresh thyme 

1 teaspoon whole black peppercorns 

1 teaspoon whole cloves 

4 cups unfiltered apple cider 

2 cups ice cubes 

8 1-inch or thicker pork chops (thicker chops 

increases cooking time) 

In a large saucepan over medium-high heat, bring the 

water, salt, sugar, thyme, peppercorns and cloves to 

a boil. Cook for 2 to 3 minutes, stirring occasionally, 

or until the sugar and salt dissolve. Remove from the 

heat, add the apple cider and ice cubes, and stir well. 

Put the meat in a nonreactive pan or extra-large 

resealable bag and cover with the cooled brine. Cover 

or tightly close the bag and refrigerate for 6 to 12 

hours. If you are using a resealable bag, rotate the 

pork a few times to make sure all of the meat is 

brined. Before roasting, remove the pork and pat dry 

with paper towels. 

Grill over high heat until the pork is nicely browned, 

about 4 minutes per side. Reduce the heat or move 

the chops to a cooler part of the grill. Continue 

cooking the chops until an instant-read thermometer 

inserted in the thickest part of the chops registers 

140 degrees for medium, about 10 minutes (a bit 

longer for thicker chops). Let the chops rest for 5 

minutes, then serve with the warm apple mustard 

sauce. 

FOR APPLE MUSTARD SAUCE (MAKES 2 QUARTS) 

2 Granny Smith apples, peeled, cored and sliced 

1 shallot, finely diced 

4 ounces Oregon riesling 

1 tablespoon whole grain mustard 

1 tablespoon butter 

Sauté the apple slices and shallots in a tablespoon 

of light oil over medium heat until shallots are 

translucent. Add the riesling and mustard and reduce 

the sauce by half. Don’t worry if the apples fall apart 

a bit. Remove sauce from heat and swirl in the butter. 

Adjust seasoning and serve with the pork chops. 


home + design 

One of a Kind 

A Portland interior designer helps 

homeowners find their personal 

style in a historic home 

The Huigens' den features painted woodwork 

and lotus-printed wallpaper to up the glamour. 

David Papazian 

written by Melissa Dalton 

THE FAÇADE OF Betsy and Brent Huigens’ 

Portland Foursquare is as traditional as 

it gets, with a gracious front porch and 

stately oak front door. Inside, there’s a 

striking den tucked beyond the living 

room. In it, blue-black painted woodwork 

frames walls clad in lush lotus-printed 

wallpaper. Overhead, the bright coppertoned 

tin ceiling shines in the sunlight, 

while a snug red leather Chesterfield sofa 

beckons passersby to sit. Not immediately 

apparent? That the coffee table, a steamer 

trunk, has been carefully selected not only 

for looks, but because it’s wide enough 

to hold a pizza box for family movie 

nights. Such is the way the room captures 

the Huigens’ approach to living in their 

century-old home. The bones remain 

traditional, but the décor serves up Great 

Gatsby-era glamour combined 

with modern function—perfect for 

a busy young family. 


LOVING 

HOW 

YOU 

LIVE. 

You dream it. We design and build it. 

Make every space your own. 

See this fashion blogger’s closet oasis on our website 

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

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californiaclosets.com 503.885.8211

home + design 


Vicki Simon collected 

one-of-a-kind furnishings 

with soft lines to juxtapose 

with the Foursquare architecture. 

Betsy Huigens is trained as a civil engineer and has worked 

on substantial infrastructure planning projects over the course 

of her career. As such, precision and up-to-date technology are 

essential to her professional 

life. Yet it’s the reminders of 

the past that she celebrates 

in her home. “This was 

built in 1910, so they didn’t 

have the construction 

sophistication that they 

have today,” she said. She 

points to the den’s elaborate 

crown molding which, 

upon closer inspection, is 

not the same width from one end of the room to the other. 

Huigens appreciates such quirks. “This room is the epitome of 

not square,” she said. “I just think that’s so cool.” 

It was this character that Huigens and her husband sought 

to preserve when they bought the house in early 2016. While 

previous homeowners had made changes to the interior, 

including a kitchen remodel and painting the den’s woodwork 

white, the Huigens weren’t interested in making further 

alterations that might prove out-of-sync. Instead, they restored 

all of the old wooden windows and retooled glitchy door 

hardware. When it 

came time to decorate, 

“It’s the treasure hunt. That’s 

what makes my job really fun.” 

the couple needed an 

interior designer who 

could help them express 

their personal style and 

ensure functionality for 

their family, while still 

respecting the house’s 

traditional shell. They 

found a kindred spirit in 

Vicki Simon, of Vicki Simon Interior Design. 

The Huigens’ Foursquare sparked Simon’s imagination on her 

very first walk-through. “There was a detail that really struck my 

eye,” she said, pointing to the living room’s wooden 

baseboard, which cascades up almost 2 feet high and 

is crowned with a cap mold. “I was enamored. It just 

spoke to me as being so lovely.” Such historic details 

—Vicki Simon, on choosing furnishings 

for Betsy and Brent Huigens’ home 


Where extraordinary 

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DESIGN 

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home + design 



FROM LEFT Simon redesigned the kitchen island and hung a custom-made brass pot rack. The powder bath's low ceiling was lifted and an antique table with a vessel sink gives the 

small room more space. 

inspire Simon’s method: that of pulling together a mix of furnishings, 

treatments and accessories that can convey the homeowners’ 

individuality and still retain the prevailing architecture. 

The process took ten months and generally didn’t involve 

shopping from catalogs. “There was a lot of digging through 

crates at antique stores and flea markets,” Huigens said. “Vicki 

introduced me to the joy and appreciation of it.” Simon agrees. 

“It’s the treasure hunt,” she said with a grin. “That’s what makes my 

job really fun.” Finding one-of-a-kind items means finding unique 

sources, whether a booth in a dusty antique mall or the studio of 

a local maker. Take the antique map dealer that Simon discovered 

in Portland. “It’s the kind of place you expect in New York City,” 

Simon said. “His whole house is maps.” The Huigens spent hours 

flipping through his wares in order to find pieces that resonated, 

such as the 600-year-old map of the Pacific Ocean that’s now 

framed in the living room. “[Maps] are an art form that we’ve 

always enjoyed, but we also appreciate the science behind them,” 

Huigens said. 

For items they couldn’t locate, Simon had them custom-made, 

such as the copper top on the kitchen table, a bespoke brass pot 

rack and the carpet runner on the stairs. “It was very educational 

for us,” Huigens said of working with Simon. “I don’t think I’ll ever 

enter a furniture shop or an antique store the same way. I used to 

hate it, but now it’s a pastime.” 

Furnishings from different eras and styles were joined to create 

just the right mix, which is Simon’s specialty. In the living room, 

she combined a 1970 Italian Hollywood Regency style coffee table 

with antique English Jacobean armchairs and a 1960s-era C. Jere 

brutalist sculpture. In order to prevent visual chaos, Simon used 

strategic contrast. “Everything is strict geometry here,” she said 

of the Foursquare’s architecture. So she counteracted it with the 

repeated use of soft, sinuous lines, such as in the scroll of a table 

leg or the delicate swirl of the lotus wallpaper. 

In the case of the kitchen and powder room, Simon needed to 

make thoughtful tweaks to ensure the rooms functioned better 

and still flowed with the rest of the house. In the kitchen, she 

noticed that the scale of the island was off. “It was a very narrow 

thing,” she said. “It looked really out of place.” She redesigned it for 

a better fit, including an overhang for stool seating and an elegant 

end-grain butcher block counter. 

In the powder bath, a dropped ceiling crowded the small 

window and a too-large vanity blocked the door. Simon raised 

the ceiling height, specified new floor tile and redesigned the 

woodwork. “I very deliberately mimicked the trim from the rest 

of the house in this room,” she said, “so that you can imagine this 

being original to the house.” Now, a petite antique table topped 

with a vessel sink flatters the small footprint. Walls lacquered with 

antiqued champagne gold leaf and a streamlined Art Déco-style 

light fixture brings in the Huigens’ style. 

Months after the last picture was hung, the couple is discovering 

how well their new-old home suits their life, whether it’s catching 

up at the end of the day over the new kitchen island or stealing 

into the cozy den with a glass of wine. “I really respected and 

appreciated the house itself and I wanted to do it right,” Huigens 

said. “We looked at zero catalogs and zero retail stores. Everything 

is one-of-a-kind. That’s exactly what we wanted.” 


DREAM BIG 

Bend,Oregon 

In a never-ending effort to serve our clients 

better, Vandenborn & Blossey has expanded its 

team to include Breanne Brand, who will be an 

additional resource for buyers and for our 

representation of The Rim at Tetherow. Many of 

you have also had the pleasure of working with 

Sharon Gantt, our tireless assistant who coordinates 

all details of our transactions. Our small and 

focused group looks forward to another successful 

year with our treasured clients. In the words of 

one happy client, VB is “An amazing team to work 

with from start to finish!” 

photo by Lane Pearson 

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nvandenborn@gmail.com 

www.experiencebendliving.com

home + design 

DIY: Mastering 

a Personal Mix 

THE FOLLOWING five tips offer ideas for crafting 

a more personal décor scheme in your home. 

1 

2 

INSTALL SOULFUL LIGHTING 

When the Huigens first bought their house, it was outfitted 

entirely with reproduction fixtures from a catalog. According 

to Simon, lighting is the “jewelry of the house,” which makes it 

an opportunity to introduce style and soul. She replaced those 

fixtures with vintage pieces from different eras, such as the 

1960s brass lotus chandelier, shown here, in the entry vestibule. 

MAINTAIN CONSISTENCY THROUGH SUBTLE REPETITION 

“Every piece of furniture you see has curves,” Simon said of 

the Huigens’ mix. This is true, whether the piece is a 1940 

Jansen dining chair with a curved back or a scroll on a 1920s 

cigarette table. Additionally, when picking out hardware and 

accessories, she and Huigens opted for brass accents to further 

unify the space. 

BALANCE PAINT WITH ARTFUL WALL FINISHES 

In the living room, Simon had the walls painted a “complex 

neutral” color to balance the wood tones of the original 

woodwork, which were untouched by previous owners. In other 

rooms, she suggested artful wall finishes. To that end, the 

Portland-based workshop Bravura Finishes lacquered the entry 

vestibule in a show-stopping red and applied a shimmering 

antique champagne gold leaf to the powder room walls, 

bringing in hand-wrought texture. 


4 

5 

MERGE TIME PERIODS 

Since Huigens loves Mid-century furniture, it might have been 

tempting to outfit the entire home with a sea of Saarinen 

tables and Hans Wegner chairs. But by combining pieces 

from different time periods, Simon introduces contrast, which 

fosters interest and helps the eye move easily around the room. 

HANG MEANINGFUL ART AND DISPLAY FAVORITE 

COLLECTIONS 

Simon and Huigens made sure to choose art and accessories 

that would resonate. In the powder room, a small print evokes 

a memory of a trip Huigens took to France with her best friend. 

In the den, an antique clock from a family collection, shown 

here, has pride of place. 


J B 

Johnson Brothers 

A P P L I A N C E S 

the art of organization 

503-692-2877 www.closetfactory.com 

custom closets | home offices | garages | murphy beds | entertainment centers and more... 

©2018 Closet Factory. All rights reserved. CCB#208821 

Winter cooking is the best! 

Enjoy style and value from KitchenAid. Enjoy expertise at Johnson Brothers! 

jbbend.com Just east of Pilot Butte in Bend 541/382-6223 

SPRINGFIELD

home + design 

Channel Great Gatsby Glamour 

Simon sourced the San Pietro sconces over the 

fireplace from San Francisco designer Jiun Ho. The 

larger San Pietro pendant, shown here, has faceted 

glass that lends a bit of opulence and will cast a warm 

and sparkling glow to any room at night. 

jiunho.com 

The Britain-based paint and paper company Farrow & 

Ball has a reputation for manufacturing paint colors and 

wallpaper patterns that work well with historic properties. 

All of the wallpapers, including the Lotus design in the 

Huigens’ den, are fabricated using traditional blockand-trough 

printing techniques, which gives the paper a 

tactile quality perfect for creating cozy rooms. 

us.farrow-ball.com 

Conjure the everyday glamour of French cafés at 

your kitchen counter with Rejuvenation’s Nicolle 

Counter Stool, a factory-style stool first designed 

in the 1930s and still produced in France today. 

Made of powder-coated steel, it comes in a 

variety of finishes, including a classic Parisian 

red, and can be used indoors or out. 

rejuvenation.com 


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OF CONGO 

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CLACKAMAS 

424 NW 11TH AVE, 

PORTLAND 

DISCOVERAFRICANART.COM 

503-305-7288

mind + body 

Not So Par 

for the Course 

Debby King and Nancy Woodke 

change the face of Eugene golf 


photography by Kjersten Hellis 

IT STARTED SIMPLY. In the wake of her husband’s death in 

2008, Nancy Woodke decided it was time to get her golf game 

back. The standout high school and college golfer called on 

Debby King, who has been the general manager and head golf 

pro at Laurelwood Golf Course in Eugene since 2008. 

Since then, King and Woodke have started their own golf 

school, competed in dozens of tournaments and done their part 

to end golf’s boys club reputation. 

The sport is not new to these women. 

King started playing golf while at a swim practice at age 16— 

not much interested in swimming, she saw a group hitting golf 

balls, put a towel around herself and took her first golf swing in 

a bathing suit. 

“I knew that was what I wanted to do from day one,” she said. 

‘I wanted to be a golf pro.” 

She played in college, learned to teach the game from a 

legendary golf instructor, and played on several mini-tours and 

in a few LPGA tournaments before turning to coaching, first 

at University of Memphis and then at the University of Notre 

Dame (“The coldest place I’ve ever lived.”) 

Woodke grew up in the area, and remains a kindergarten 

teacher in the Eugene School District. 

“I got addicted to golf because it was the hardest sport I’d 

ever done. It became a passion almost instantly,” she said. “It 

was something where I kept improving a little bit. … It’s given 

me way more than I could ever give back.” 

When, after raising a family and spending a couple decades 

away from the links, she returned to the sport, it wasn’t easy. 

“Golf isn’t like riding a bike. You can stop riding a bike for five 

years and get right back on,” King said. “It was really hard for 

her because she had played at such a high level. … To be able 

to come back and get her LPGA teaching card was a big deal.” 

After moving to Eugene in the mid-2000s to be near her 

ailing parents, King discovered Laurelwood Golf Course and 

networked her way into a job, eventually taking over as the 

general manager and head golf pro. 

“What she won’t tell you is, I grew up here, and Laurelwood 

was like a daisy farm. It was one of the worst golf courses 

around,” Woodke said. “And it was all guys. The only kids who 

played there were high schools. Since Debby has been there, 

we’ve started teaching women and couples and kids. It’s a huge 

transformation from just the guys beer-drinking, to now a 

family and kids place.” 

For the first seven months King was at the course, she said, 

she never saw another woman or children. Today there are 

more than 200 kids taking lessons there. 

“I was met with a little bit of reluctance from the men’s club, 

but it didn’t take long,” King said. “All you have to do is beat 

them at playing golf.” 

But while they were already breaking ground as one of the 

few clubs in the state with two female golf pros, the pair wasn’t 

finished. They purchased a property adjacent to Laurelwood 

and built Kingdom of Golf out of the home—complete with 

a backyard putting green, bunkers and target greens. The duo 

lives upstairs. 

The golf school offers private lessons and group packages, in 

which visitors from all over the country stay in the downstairs 

area of the home, receive instruction, play courses and 

sometimes even hit up a Ducks football game. 

King still competes, usually in about a dozen tournaments 

and pro-ams each year. “I want to keep my competitive edge,” 

she said. 

But that’s not the only way the duo keeps fit. They do CrossFit, a 

competitive interval and strength-training program. Kingdom of 

Golf’s downstairs includes a golf studio with workout equipment 

designed to help students learn golf-specific CrossFit workouts. 

“We do a lot of workouts that touch golf muscles,” King said. 

“Golf is athletic. Tiger Woods changed that image.” 

And at the end of the day, just golfing the hilly, nine-hole 

Laurelwood course is a workout in itself. 

“This is not just a little jaunt,” King said. “We call it cardio 

golf. You are definitely breathing heavy.” 


mind + body 

Debby King 

Age: 58 

Born: Baltimore, Maryland 

Residence: Eugene, Oregon 

WORKOUT 

Cross-Fit 3 times a week, 

including golf specific exercises 

and general conditioning. 

NUTRITION 

+Most anything gluten-free 

+Creative smoothies 

+Clean foods 

+Mostly proteinv 

INSPIRATION 

Life is short; watching my family 

members die of cancer right in 

a row inspires me to be healthy, 

enjoy life and find a fun way to 

make a living. 

Nancy Woodke 

Age: 58 

Born: Eugene, Oregon 

Residence: Eugene, Oregon 

WORKOUT 

From the time I was 12 years 

old fitness has been a part of 

my daily routine: running, core 

work, strength and flexibility. 

It was part of what I did to 

improve as a competitive 

golfer; it was my sanity break 

as a mom. A year ago I had 

a health issue interrupt my 

fitness lifestyle and I had 

to take a break. I am just 

now working back into light 

workouts up to 5 days a week: 

cardio (usually elliptical), light 

weights, core work, stretching 

and flexibility. 

NUTRITION 

I eat a balanced diet with 

emphasis on maintaining a 

steady level of energy. 

+Lots of protein, veggies, fruit 

and healthy fats 

+Nuts fruit and veggies as 

snacks 

+Occational dark chocolate, 

otherwise no candy and no 

chips. 

+Gluten-free and very little 

processed food 

INSPIRATION 

An intense desire to be my 

best “right now.” It looks 

different from day to day, 

year to year, even moment 

to moment, but a focus on 

doing my best and instilling 

that in my students is my 

driving force. 

CLOCKWISE, FROM TOP Debby King and 

Nancy Woodke are two of the few female 

golf pros in Oregon. They teach golf lessons 

to golfers of all ages. The pair’s Kingdom of 

Golf offers private and group lessons. King’s 

work at Laurelwood Golf Course has made 

it more inviting. 


artist in residence 

Woody Guthrie’s 

Masterpiece 

For one wild month, Woody Guthrie 

was paid to write songs about the 

Pacific Northwest 

written by Isaac Peterson 

The Grand Coulee Dam as Guthrie saw it in 1941. 

BIOGRAPHIES OF WOODY GUTHRIE 

sometimes include the footnote that he visited 

Oregon for a month in the spring of 1941 and wrote 

a few songs about the Pacific Northwest during his 

brief stay, notably “Roll on, Columbia.” 

New research by Bonneville Power Administration 

Library & Visitor Center archivist Libby Burke 

and 26 Songs in 30 Days, a book by Greg Vandy, 

reveal Guthrie’s month-long sojourn in the Pacific 

Northwest was more than just a footnote to his 

art and legacy. It may have been the folksinger’s 

defining moment. 

The story begins sometime in the early ’80s when 

Bill Murlin was reviewing an old 16mm film in the 

Bonneville Power Administration’s media office in 

Portland. The film, called “The Columbia,” had been 

completed by the BPA in 1948 to communicate the 

benefits of hydroelectric power. It was unusual for 

a government informational reel. Director Stephen 

Kahn’s luminous black and white photography, set to 

a sweeping score of orchestral music and folk songs, 

revealed the Columbia River as the living heart of 

the Pacific Northwest. Murlin knew he had found 

the centerpiece for the anniversary celebration. 

When the credits began to roll, Murlin had 

a moment of revelation that must have been 

akin to discovering a Renaissance masterpiece 

at a garage sale: Woody Guthrie was credited 

as the songwriter. Murlin was an accomplished 

folksinger in his own right, and his curiosity was 

piqued. He knew federal processes would have 

required Guthrie to work as a salaried employee 

in order to join the project. Had Guthrie worked 

for the federal government under the auspices of 

the Bonneville Power Administration? If so, what 

were his job responsibilities? The songs used in 

the film were well-known and included “Roll on, 

Columbia,” but Murlin guessed that learning the 

details of Guthrie’s work on the film might reveal 

new songs no one had heard. Guthrie was 

an incredibly prolific songwriter, creating 

more than 1,400 songs in his lifetime. 



“The Pacific Northwest is one of my favorite spots in this world, and I’m one walker that’s stood 

way up and looked way down acrost aplenty of pretty sights in all their veiled and nakedest seasons. 

Thumbing it. Hitching it. Walking and talking it. Chalking it. Marking it. Sighting it and hearing it. 

Seeing and feeling and breathing and smelling it in, sucking it down me, rubbing it in all the pores of 

my skin, and the winds between my eyes knocking honey in my comb. 

The Pacific Northwest has got mineral mountains. It’s got chemical deserts. It’s got rough run canyons. 

It’s got sawblade snowcaps. It’s got ridges of nine kinds of brown, hills out of six colors of green, ridges 

five shades of shadows, and stickers the eight tones of hell. 

I pulled my shoes on and walked out of every one of these Pacific Northwest Mountain towns drawing 

pictures in my mind and listening to poems and songs and words faster to come and dance in my ears 

than I could ever get them wrote down ...” 

—Woody Guthrie 

Bonneville Power Administration 




FROM LEFT Woody Guthrie in 1943, a couple years after 

leaving Oregon and just before his service in World War II. The original form for 

Guthrie’s emergency appointment as information consultant. It shows his yearly salary, 

$3,200, of which he received one month’s pay during the duration of the appointment. 

Murlin called the U.S. Office of Personnel Management 

and learned Guthrie had indeed been a salaried employee 

and what’s more, the office had his employment records—in 

a cardboard box trundling down a conveyor belt to the inhouse 

industrial shredder. Should they pull them from the line 

if they hadn’t yet been destroyed? 

Guthrie’s federal employment documents, rescued by 

Murlin from the shredder, tell a strange story. In early 

1941, Stephen Kahn was a BPA filmmaker who wanted a 

relatively unknown folksinger, Woodrow Wilson Guthrie, to 

write music for his new informational film on the benefits 

of hydroelectric power that had been commissioned by 

the government. Working from his Portland office, Kahn 

carefully navigated the labyrinth of budget requisitions and 

federal approvals he would need in order to get a salaried 

line-item for a songwriter. 

By April 1941, Guthrie was nearly destitute. He had 

abruptly left his job at a radio station in New York, refusing 

on principle to sing what the advertisers wanted, and had 

dragged his young wife and three children across the country 

to L.A. Desperate and running out of money, he decided to 

deliver documents to Kahn in person at the BPA offices. 

“He just showed up at the door of the BPA in Portland, 

looking for the job he’d heard about,” archivist Libby Burke 

said. “He was living in extreme poverty with his family, and just 

the possibility of a job was better than their life in California.” 

Kahn took Guthrie into the office and set up an emergency 

appointment for the folk singer. The emergency appointment 

process was a way of mobilizing extra resources in times of 

natural disaster; Kahn had used it to employ a destitute musician 

from Oklahoma. Guthrie’s term as “information consultant” was 

thirty days. Guthrie was required to account for his hours every 

day, so he decided to simply write one song a day, returning to 

the Portland office every evening to type up the lyrics 

on a typewriter and dutifully perform the music for a 

wax-cylinder recording device. 



He was supplied a car and a chauffeur and every day drove 

along the path of the Columbia, looking out at the countryside, 

the Grand Coulee Dam and the Bonneville Dam, talking with 

rural farmers whose economic outlook had radically improved 

because of hydroelectric power, drawing and writing songs. In 

the afternoon, he’d work out his compositions on guitar and 

then return to the office to record and transcribe them. 

Kahn’s emergency intervention had given the tumbleweed 

troubador a brief respite from his troubles, and provided 

a modicum of stability for the Guthrie family in the little 

apartment they had rented on Portland’s Southeast 92nd Street. 

In Guthrie’s stormy life it was a month of calm and security. 

The verdant land surrounding the Columbia in the gentle 

warmth of spring seemed like Eden, and during this time he 

wrote a song that many view as his masterpiece: “Pastures of 

Plenty,” about poor migrant farm workers leaving Oklahoma to 

look for work picking fruit in the Pacific Northwest. 

It’s clearly drawn from Grapes of Wrath, a book Guthrie read 

for the first time in Portland (Kahn had given it to him), but 

the fact that he wrote it while tromping around Oregon in the 

springtime reveals the masterpiece in a new light. 

He’s using what he learned from his time with the migrant 

workers in California,” Burke said. “In the song ‘Pastures of 

Plenty,’ he’s also singing about the Pacific Northwest. He’s 

singing about the part of the country that we live in. The 

pastures of plenty are real, and the hope in that song springs 

out of the hardships that working people endured, that brought 

them here for a chance at a better life.” 

Guthrie left Portland three days early thanks to vacation 

days he’d earned as “information consultant.” He picked up 

his check and hit the road—without his wife and family—and 

his first marriage had disintegrated by the time he hitchhiked 

back to New York. Back in New York he joined the Almanac 

Singers, then served as a Merchant Marine in World War II. 

In the ’50s he was diagnosed with Huntington’s Disease, a fatal 

genetic brain disorder that left him without the ability to speak 

for fifteen years before his death in 1967. 

Years later, when Murlin found a letter from Guthrie noting 

he had written twenty-six songs for the government, he set 

out to find them. An article on Murlin’s discovery sparked a 

nationwide search for the missing songs, which would become 

known collectively as the Columbia River Songbook. Guthrie’s 

original wax cylinders he’d recorded at the Portland office 

were long gone, but every day Murlin unwrapped packages 

sent to him from dusty New York attics, forgotten studio 

archives, and the storage spaces of Guthrie’s friends and 

relatives. Gradually Murlin found all the songs. The BPA, in 

collaboration with The Smithsonian and The Woody Guthrie 

Center in Oklahoma, released the Columbia River Collection 

in 1988 with an accompanying book of music called the 

Columbia River Songbook. 

In 2017, Murlin released a new edition of the songbook to 

honor the seventy-fifth anniversary of the Columbia River 

Songs. Along with Joe Seamons, he created a new recording 

containing all twenty-six songs for the first time, sung by 

Northwest artists. 

Wheat harvest in Eastern 

Oregon, 1940. The dams 

created hydroelectric 

power and irrigation in the 

area, which allowed for 

agricultural development. 

Guthrie’s task was to 

communicate the benefits 

of hydroelectric power for 

the common good. 



CAN YOU 

BELIEVE 

WHAT YOU 

READ? 

Sources: 2016 Survey, Pew Research Center; GfK MRI, Spring 2016. 

MAGAZINE 

MEDIA 

Better. Believe It. 

With fake news leaving most Americans 

confused about even the basic facts, 

magazine media keeps it real. Whether in 

print, online, on mobile or video, people 

trust it to be expertly researched, written 

and fact-checked. No wonder magazine 

readers are more engaged and more likely 

to recommend advertised products. 

Being real matters. That’s a fact. 

#BelieveMagMedia | BelieveMagMedia.com

STARTUP 64 

WHAT’S GOING UP 66 

Peter Mahar 

WHAT I’M WORKING ON 68 

MY WORKSPACE 70 

GAME CHANGER 72 

pg. 70 

Anna’s Bridal and Bridal Bliss are a family affair.

On exhibit at the Oregon Historical Society 

January 15 – June 24, 2018 

ohs.org 

NEW EXHIBIT 

December 15 through april 30 

PHOTOGRAPHS FROM THE GAY RODEO 

This is a program of 

Made possible by 

and The National Endowment for the Arts. 

This project has been funded in part by the Oregon Heritage Commission, 

Oregon Parks and Recreation Department. 

Blake Little, Bareback Bronc Riding, 

San Diego, California, 1992, Archival 

pigment printed on Epson exhibition 

fiber paper, 15 x 15 inches. © Blake Little 59800 South Highway 97, Bend | 541-382-4754 | www.highdesertmuseum.org

startup 

Changing the World, 

One Sip at a Time 

Making milk from spent grain 

written by Mackenzie Wilson 

photography by Jenn Redd 

EARLY RETIREMENT—IT’S THE DREAM that keeps 

most entrepreneurs slogging through the late nights and early 

mornings of hustle, and it was at Sarah Pool’s fingertips. After 

selling her company, Pacific Superfoods Snacks, in 2014, the 

33-year-old could have booked a one-way ticket to a tropical 

destination far from her home in Bend. Pool did consider a 

permanent vacation from entrepreneurship, but passion pushed 

her in a different direction. “At the end of the day, I think I’m 

driven,” Pool said, “and what everybody in the world is driven by 

is using the most out of this life we have and the opportunity to 

make an impact.” 

Pool stayed on for three years as CEO with Made in Nature, 

the company that bought Pacific Superfood Snacks. She 

successfully bridged the perilous gap of bringing her original 

product, kale chips, into a highly saturated market. Pool 

still remembers the instant rejection she received when she 

first asked retailers to carry her product. “We couldn’t have 

predicted that two other local kale chip companies launched 

the week before ours. Not only were they the first to gain shelf 

space in a very small set, but they also had better packaging and 

significantly more capital behind them,” Pool said. “But we had 

already quit our ‘day jobs’ so our only option was to find a way. 

It stoked our fire like never before.” 

Not one to shy away from a challenge, Pool is leading a new 

charge as the founder of Canvas, a beverage company producing 

what she calls a one-of-a-kind product—barley milk. “There’s no 

barley milk that exists,” she said. “It’s so funny because for us in 

food, we want to be super disruptive and come out with a brandnew 

product that’s never existed before. … But people are like, 

‘Barley milk? We don’t get it at all.’” Similar to other non-dairy 

milk substitutes like rice milk, soy milk or almond milk, Pool 

believes it won’t take long for barley milk to find its place on the 

shelf. “We’re very data driven, we’ve done a ton of interviews and 

surveys with customers directly and in terms of the liquid itself, 

people love it,” she said. 

Canvas produces barley milk from spent grain from breweries. 

“In the beer-brewing process the barley grain goes into the lauter 

Sarah Pool and her new line 

of barley milk products. 

tun and all of the starch is extracted to go into making the beer,” 

Pool said. “What’s left over is the nutrient-rich fiber and protein 

and it’s absolutely beautiful.” 

Pool says spent grain isn’t used in the final beer product because 

of its fibrous and dense properties. Traditionally, it either goes to 

waste or brewers sell it as livestock feed. “Eight billion pounds of 

spent grain are produced all across the globe annually,” Pool said. 

That number convinced her to take action. She and a team of 

food scientists and engineers in New York and Belgium created a 

process that preserves the grain, upcycling it and giving it a second 

life as “saved grain.” “We developed a proprietary lactic 

acid fermentation process that basically unlocks the 

nutritional goodness and preserves the grain to keep it 

from going to waste,” Pool said. 


startup 

Canvas is partnering with Anheuser Busch to transform its 

spent grain into barley milk. “AB InBev produces approximately 

3 billion pounds of spent grain annually, so the partnership made 

perfect sense from a supply and resources perspective, but most 

importantly, we’re aligned in our dream of creating a better future 

on a global scale,” Pool said. 

Canvas is 100 percent plant-based, dairy-free and contains no 

refined sugars or artificial ingredients. The barley milk comes in 

artisanal flavors like Cold Brew Latte, Matcha, Cocoa, Original 

and Turmeric Chai. “I think of it as the perfect breakfast because 

you’re getting 13 grams of fiber and about 10 grams of complete 

plant protein,” Pool said. She and her team are “pretty fanatical” 

about plant-based food in general, but they don’t expect everyone 

to adopt an entirely plant-based diet—they’re striving to provide 

people with more options. Ultimately, Canvas hopes to make a 

global impact. “In the core of who we are as a company, we believe 

adopting more of a plant-based diet and upcycling food waste are 

really important in terms of long-term solutions to address climate 

change and global warming,” Pool said. 

Canvas currently has a team of fewer than five people. Pool said 

Canvas plans to go national with the brand and significantly grow 

its team in 2018. Although she’s been named Entrepreneur of the 

Year in Bend and has one successful acquisition under her belt, 

Pool said her new company is a fresh start, a blank canvas. “It’s 

starting all over from the ground up and having to prove ourselves 

again,” she said. “But we thrive on that type of pressure and there’s 

no greater feeling than taking something from ideation to reality 

that can positively impact others’ lives.” 


what’s going up? 

Date Night 

New restaurants around Oregon 


DATE NIGHT REACHES new heights in 2018, thanks 

to these three much-buzzed-about romantic 

hotspots. They’re perfect for dinner for two, or a 

room with a view. 

BEND 

In Bend, Bos Taurus steakhouse has quickly 

established itself as one of downtown’s top 

tables, wooing diners with briny Oregon 

oysters, roasted bone marrow, smoky blue 

cheese-smothered wedge salads, and for the 

couple with a serious appetite, a 36-ounce 

Tomahawk rib-eye for two. 

bostaurussteak.com 

MCMINNVILLE 

Historic downtown McMinnville’s reputation as a 

bona fide wine country destination continues to grow 

with the imminent arrival of the luxurious Atticus Hotel, 

featuring thirty-six spacious studios and suites outfitted 

with locally crafted furnishings and art, Pendleton robes, 

and Flag & Wire coffee. Slated for a spring opening, the 

Atticus raises the bar with a full-service concierge, Tesla 

charging stations, and Third n Tasty, sister restaurant of 

chef John Gorham’s popular Portland eateries. 

atticushotel.com 

PORTLAND 

In Portland, those in the know waited with 

bated breath for James Beard-nominated chef 

Trent Pierce to reopen his upscale prix fixe 

fish house Roe in its new downtown location 

in early December. Not one to disappoint, 

Pierce’s menu tempts with charcoal-grilled 

Kona abalone, porcini-crusted walu, and for 

those with seats at the Schnitz, an elegantly 

expedited three-”part” pre-theater menu. 

roepdx.rest 

The Atticus Hotel is raising 

the bar in McMinnville. 


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what i’m working on 

A Long-Term Look 

Nonprofit studies violence and relationships over decades 

interview by Mackenzie Wilson 

The Oregon Social Learning Center is dedicated to using scientific 

research to help strengthen relationships in children, adolescents, 

families and communities. Using data collected from analyzing subjects 

over short- and long-term studies, the Eugene-based nonprofit helps 

make connections between the way people interact and their social and 

psychological well-being. The center is in the midst of a two-decade 

study revolving around young men and their romantic partners. We 

spoke with Dr. Joann Wu Shortt, a senior research scientist at OSLC, 

about the impact of the study. 

Why does OSLC focus on studies 

surrounding relationships? 

Relationships matter across the 

lifespan. We seek close proximity and 

contact with others, which promotes 

our well-being and safety and helps 

us cope with stress. The family 

remains a central relationship context 

that shapes our development, and 

difficulties within relationships can 

signal developmental risk. 

OSLC is in the midst of a long-term 

study that’s assessing young men 

and their romantic relationships. 

What’s the significance of this study 

and when did it start? 

The Oregon Youth Study-Couples 

study began more than fifteen 

years ago, when the OYS men were 

young adults, to examine the couple 

relationship quality, specifically 

intimate partner violence, between 

these men and their romantic 

partners and spouses. This study 

is one of the most comprehensive 

longitudinal examinations of physical 

and psychological intimate partner 

violence that has been conducted 

to date. Our recent work involves 

the children of the OYS men and 

the children’s biological mothers 

(even if the couple has separated), 

to examine the impact of child 

exposure to intimate partner violence 

and parent-to-child aggression on 

child adjustment. 

How do you think the data collected 

from OSLC’s research can help people 

improve their own relationships? 

Although intimate partner violence has 

long been recognized as a complex and 

significant public health problem, the 

existing intervention programs have 

demonstrated limited effectiveness 

in reducing intimate partner violence. 

The OYS-Couples study increases 

the scientific understanding of the 

developmental pathways, risk factors 

and relationship processes involved 

in intimate partner violence in order 

to inform prevention and intervention 

efforts to effectively reduce intimate 

partner violence and the costly physical 

and psychological consequences for 

couples and their children. 

How does OSLC select people to be a 

part of a long-term study? 

At enrollment, the OYS participants 

were from at-risk (by virtue of living 

in neighborhoods with relatively high 

rates of juvenile delinquency) and lower 

socioeconomic backgrounds and in the 

fourth grade at local public schools. 

What has been most surprising about 

the study? 

Our approach helped us provide 

evidence that a significant proportion 

of physical and psychological intimate 

partner violence in nonclinical young 

couples was bidirectional or mutual, with 

partners aggressing against each other, 

which has increased the recognition of 

intimate partner violence as a public 

health problem that involves both men 

and women, rather than only men. More 

injuries occur in couples when physical 

intimate partner violence is bidirectional. 

One of my most important papers from 

this project provided critical information 

on the course of intimate partner 

violence and indicated notable decreases 

in levels of physical intimate partner 

violence across adulthood and higher 

stability in intimate partner violence for 

men who stayed with the same partners 

relative to men who changed partners. 

Intimate partner violence may be 

prevented by addressing the behavior of 

both partners and relationship patterns, 

such as coercion and escalation in the 

context of conflict. 


H20 TODAY 

An exhibit from the Smithsonian Institution Traveling Exhibition Service 

Dive into H20 through interactive 

displays and cutting-edge science, 

and discover creative ways to steward 

our water resources well into the future. 

OPENS JANUARY 20, 2018 

1680 East 15th Avenue, Eugene | natural-history.uoregon.edu 

H2O Today is adapted from an exhibition by the American Museum of Natural History, New York. 

Joseph A. Furia 

Environmental Law 

Good people make 

great lawyers. 

Our philosophy is simple: hire and keep the best lawyers 

around. Like Joseph Furia. That’s why clients who want to 

succeed count on us. Simply put, we know environmental law. 

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Oregon | Alaska 

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my workspace 

My Workspace 

Better Together 

A mother-daughter power team 

makes wedding dreams come true 

written by Sydney Padgett 

photography by Peter Mahar 

On a bitter, rainy Oregon day, 

the warmth of Anna’s Bridal 

spreads across an entire Lake 

Oswego street corner. Intricate, 

white dresses fill the shop, and 

Anna Totonchy’s contagious 

laugh rings through the space. 

On the other side of a wall of 

dreamlike gowns, Totonchy’s 

daughter, Nora Sheils, presents 

color swatches to an eager 

bride. Together, Sheils’ wedding 

planning company, Bridal Bliss, 

and Anna’s Bridal exude an 

unparalleled energy of love and 

passion—two essential elements 

of any dream wedding. 

At its inception, Anna’s Bridal was no 

more than a humble home alteration shop. 

Almost twenty-five years later, Totonchy 

and Sheils run their separate businesses 

out of one stunning storefront in Lake 

Oswego. “It started from a little bit and 

it got bigger and bigger,” Totonchy said. 

“Lots of patience and lots of love.” 

When Anna came to the United States 

from Iraq in 1976, she never expected to 

work with wedding dresses. But decades 

of hard work brewed an unexpected 

passion and highly sought-after alteration 

skills. “She is so good at what she does,” 

Sheils said. “She is an alterations expert. 

… She is truly an angel (crossed) with an 

energizer bunny. She has so much energy 

she cannot sit.” 


my workspace 

“I see the bride happy. And if she is not 

happy, we make her happy,” Totonchy 

said. “I have been in the business for 

over twenty-four years and I know.” 

Indeed, beyond alterations, Totonchy 

offers a smile and an inexplicable ability 

to find the perfect dress for her clients. 

Sheils grew up surrounded by dresses 

and brides. “I got the bug for weddings 

and ever since, I have always been 

enamored with them,” she explained. At 

22, she started her own wedding planning 

company and has since led her Bridal Bliss 

team to unprecedented success. This year, 

she was named Portland’s Best Wedding 

Planner for the eighth year in a row. 


game changer 

For the Love of Art 

Funding passion projects across Oregon 

written and photographed by Brittany Norton 

THE FIRST THING visitors notice when they walk into the Bill 

Will: Fun House art gallery is a large map of the United States 

hanging on the wall. The map is fashioned from acrylic mirrors 

and brightly reflects everything in the room. The piece seems to 

call for a moment of self-reflection as viewers gaze into it and 

see their own faces looking back at them. Farther into the Fun 

House there are more messages to be found. Art pieces crafted 

from tiny plastic soldiers, Oster bread makers powering felt toy 

missiles, papier-mâché heads and one garish yellow foam finger 

spark themes of war, conformity and prosperity. 

This eccentric art gallery is one example of the projects the 

Oregon Community Foundation helps fund with its Creative 

Heights Initiative. The initiative provides monetary support for 

passion projects by artists and other creatives across the state of 

Oregon. Since its inception in 2014, the initiative has distributed 

more than fifty grants and $4 million. The initiative was meant 

to end in 2017 after four years, but OCF has decided to extend 

it another three years. 

With Creative Heights, the Oregon Community Foundation 

found a niche in supporting new ideas. 

“One thing that really resonated with us was that need to try 

new things. We had folks telling us they wanted to do more than 

The Nutcracker. But it’s risky, trying new things. Sometimes 

audiences might not be as interested in it, and there was a need 

for risk capital,” said Michelle Boss Barba, program officer for 

arts and culture at the foundation. 

According to the Bill Will catalogue that provides information 

on the gallery, Will, a contemporary artist, wanted to create an 

interactive art experience that accumulated some of his pieces 

from the past ten years. 

“Fun House hooks the viewer with his inventions, which 

serve as decoys for expressing much deeper and more serious 

concerns about the social, political, and economic culture 

of the United States,” writes gallery director Linda Tesner in 

the catalogue. 

Lewis & Clark College received $35,000 from OCF in 2015 

to help reconstruct Bill Will’s art pieces for the Fun House. 

They are displayed in the Ronna and Eric Hoffman Gallery of 

Contemporary Art on campus. 

Boss Barba said the Creative Heights initiative gives artists 

an opportunity to achieve long-term goals with their work, and 

that the care these artists put into the project is clear. 

“When someone creates a work, whatever the area is, they are 

definitely putting their heart into that. It’s very vulnerable, just 

as it is when you fall in love,” she said. “And I think it’s special to 

see that love and care that these wonderful creative folks have 

for the work they do.” 


Diamond Lake Resort 

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Romance 

on the road 

Oregon hotels’ best romantic packages 


OREGON IS FILLED with romance. Parts of this state are dark 

and misty, others bright and cold. The scenery is so stunning, 

there isn’t much need for the manufactured machinations of candy 

hearts and carnation bouquets. Still, it doesn’t hurt to add a little 

something to the background—it could be just what you need to 

stoke the fire and heat up the passion. 

Black Butte Ranch 

There’s an old standby in Central 

Oregon that sometimes gets 

overlooked by its more modern, 

fancy competitors. But Black Butte 

Ranch is old-school Central Oregon, done 

just right. 

Black Butte has all the necessary components 

for a great romantic weekend—the mountain 

views, the quiet serenity, the horseback rides. The 

ranch offers an extensive list of spa treatments, 

including a side-by-side massage. And Black 

Butte is a perfect jumping-off point for a weekend 

of year-round outdoor adventure. Hoodoo is just 

up the road, so a ski day is within reach. There are 

endless hiking, biking and other opportunities 

similarly nearby. 

Beyond the usual joys of Black Butte, the 

ranch offers a $59 romance package for any 

vacation rental. That package includes a bottle 

of champagne and two wine glasses, as well as 

some local spa products, a box of truffles and, you 

guessed it, rose petals spread just so when you 

arrive at your rental. 

Don’t doubt the power of rose petals, side-byside 

massages and a glass of bubbly enjoyed on the 

porch during the sunset—sometimes clichés exist 

because they are true. 

blackbutteranch.com 


Black Butte Ranch is 

tucked against the 

Cascade Mountains.

1 

Best nearby romantic dinner 

This one comes with a caveat. First of all, 

Kokanee Cafe in Camp Sherman is one of 

the best restaurants in Oregon, not just 

near Black Butte. But it’s closed in the 

winter months. Next up, Cottonwood Cafe 

(formerly Jen’s Garden), is a tremendous 

restaurant—but the trick is, it’s only 

open for breakfast and lunch. So instead 

of a romantic dinner, start out your 

day with a romantic breakfast and go 

from there. Big Tree Benedict, anyone? 

(cottonwoodinsisters.com; kokaneecafe.com) 



OK, this will require you entering a 

different hotel, which might seem weird. 

But just ten-ish blocks away from the 

Hotel deLuxe is Departure, which offers up 

some of the best, forward-thinking Asian 

food in the city. Bonus: If you’re there on 

a clear night the view is nigh unbeatable. 

For something a little more low key, head 

to Clyde Common, a tavern-style spot that 

has a tops happy hour. Order the popcorn 

and thank me later. (departureportland. 

com; clydecommon.com) 

Portland’s Hotel deLuxe is all about old Hollywood. 

2 

Hotel deLuxe 

There’s just something about old Hollywood glamour. 

It’s everywhere you look at Hotel deLuxe in Portland. 

The boutique hotspot in Portland, right in the 

bustling urban downtown core, is a great jumpingoff 

point for a city date night. It’s also got the kind of amenities 

that mean you never have to leave the hotel if you’d rather stay 

warm, dry and cozy with your sweetie. 

Gracie’s, a popular restaurant with sophisticated American 

food, is in the building. Driftwood Room is the kind of dark, 

leather-and-wood bar you can melt into for hours of craft 

cocktails and old-timey glamour. And the hallways are covered 

in Hollywood stills from the height of elegance. 

About twice a month, the hotel offers Pop-Up Cinema, free 

screenings of old movies with cocktails and snacks available for 

purchase. The events are held in the private Screening Room, 

which has a 16-foot screen and gold-leaf ceilings—this is no joke. 

To up your romantic quotient, have a pint of Salt & Straw ice 

cream delivered to your room. Other amenities include Shinola 

bikes ready to help you explore the city, rain or shine. There’s a 

pillow menu so you can try out different pillows, even a “spiritual 

menu” with religious tomes available for you (there’s also a 

spiritual menu for your dog, if he’s on hand—that means pet 

psychology and dog massage). 

hoteldeluxeportland.com 


Westcliff Lodge’s glamp sites 

Do you like your romance 

with a side of adventure? 

Check out the Westcliff 

Lodge’s glamping sites. 

These platform tents come with a fluffy 

bed, furniture, and a serious view of the 

Columbia River Gorge. 

No chocolate and wine specials here— 

instead, there are packages to combine a 

stay with a river-rafting trip or windsurfing 

lesson. You can head out into the gorge for 

a day of thrilling experiences, then return 

to the creature comforts that make for a 

romantic evening. Bonus: the lodge and 

glamping sites are just 45 minutes from 

Mount Hood, and the property is filled 

with greenery and rock walls, with nooks 

and crannies along trails that are perfect 

for stealing a kiss. 

The glamping sites are only available 

during the warmer months. 

westclifflodge.com 

3 

Westcliff Lodge’s glamp 

sites add some ritz 

to regular camping. 


In Hood River, go classic farm-to-table 

with Celilo, a hotspot that offers up the 

classics but also manages to get pretty 

interesting with options like paella and 

cioppino. Hood River is even better for a 

good drink—Full Sail Brewing’s pub has a 

great deck for watching the windsurfers 

on the Columbia River. (celilorestaurant. 

com; fullsailbrewing.com) 


Ashland Hills Hotel & Suites 

It’s not news to Oregonians that 

Ashland is a great stop for a 

romantic weekend. The small town 

is a charmer, and it has the added 

bonus of fulfilling the culture quotient with 

the Oregon Shakespeare Festival. 

Ashland Hills Hotel & Suites is a classic 

spot that has been extensively renovated and 

given a very mod feel. The retro furnishings 

and the epic lobby décor will put you in the 

mood for a Jetsons-like vacation. 

The hotel has several packages that will 

serve your romantic needs. First, there’s the 

Lunar Experience package, which features 

the traditional truffles-and-champagne 

treats but adds a bouquet of flowers and a 

meal voucher to LUNA Cafe + Mercantile. 

A Craftmanship Wine and Dine Package 

includes wine flights, charcuterie and 

cheese boards, and the LUNA meal 

voucher. There’s also a package that features 

movie tickets, which might be just the thing 

to take your romance back to humble high 

school beginnings. 

ashlandhillshotel.com 

4 

Retro furnishings are 

part of Ashland Hills 

Hotel & Suites’ charm. 


Ashland is one of those lucky small 

towns that overshoots its size with 

great restaurants. Larks Restaurant is an 

accessible favorite that is fancy but not so 

fancy you’ll feel uncomfortable. Another 

great option is Alchemy, which goes all in 

on the fine dining—steak tartare, pommes 

frites, raviolo. (larksrestaurant.com; 

alchemyashland.com) 


Cannery Pier Hotel & Spa 

Romance always seems pretty 

natural at the Oregon Coast. 

The chill in the air lends itself to 

a heavy blanket and an evening 

gazing out at the ocean through the rain. The 

Cannery Pier Hotel & Spa in Astoria sits out 

in the Columbia River, near where the river 

meets the Pacific Ocean. It’s on the site of, you 

guessed it, an old fish cannery, and the views 

are second-to-none—you can watch barges 

and boats pass by from a private balcony. 

Every room has a fireplace, and the day 

spa has a Finnish sauna, which just feels right 

in Astoria. 

The hotel offers a romance add-on 

package, which includes a couples massage, 

champagne and chocolates. But beyond 

that, there are plenty of options to spice up 

your weekend at Cannery Pier—including a 

two-hour sunset cruise that includes wine 

and hors d’oeuvres, or a Columbia River Eco 

Tour if you find environmentalism sexy. Hey, 

it’s Oregon—lots of locals are super into the 

environment. 

cannerypierhotel.com 

Views of the Astoria-Megler Bridge complement the coziness of the hotel. 


This one is a no-brainer. Bridgewater 

Bistro is nestled right up to the Columbia 

River by the Astoria-Megler Bridge 

that connects Oregon and Washington. 

The views are backed up by a seafoodfilled 

menu and great wine. Runner-up 

status goes to Baked Alaska, a classy 

spot that could win clam chowder wars. 

(bridgewaterbistro.com; bakedak.com) 

5 


Columbia’s 

Tough Mother 

Finds Techie 

OFFSPRING 

Gert Boyle and Columbia Sportswear debut a new face 

that loves innovation, warmer months and Zac Efron. 

Wall Street digs it. 


80 1859 OREGON’S MAGZAZINE JANUARY | FEBRUARY 2018

Shauna Intelisano 

G 

ERT BOYLE PEERS AT ME 

over those glasses with a halfbent 

smile that could go either 

way—up and into a witticism pulled from 

her 93 years, or down and into an earnest 

assessment of the sportswear industry. 

Even through her office’s cluttered 

mementos of decades of celebrity—a 

photo with Nelson Mandela, another with 

Phil Knight, Bill Clinton, the cougar from 

her Tough Mother-themed commercials, 

a snow globe with tiny boots inside— 

Gert Boyle is still at the center of this 

iconic Oregon sportswear company that 

is transitioning to a warmer and younger 

demographic. 

“Well, I’m not going anywhere,” Boyle 

said. “I’ve been here every single day. I’m 

available for anyone who wants to come 

in the door.” 

Boyle is the founder of the homespun 

Oregon company that her father, Paul 

Lamfrom, started in Portland in 1938 

after the family fled Nazi Germany. 

Initially a millinery, the newly named 

Columbia Hat Company was a traditional 

business in a quickly evolving American 

outdoors industry. 


By the time Boyle took the reins of the faltering company 

in 1970, she knew something had to be done to broaden 

the product portfolio and reduce its seasonality. Innovation 

ensued. Columbia began making weatherproof ski jackets 

from Gore-Tex in the mid-70s and branded itself as king of 

inclement weather. 

In the mid-80s, Columbia applied the same zip-out layer 

concept from a hunting coat to a ski parka, in what would 

become the Bugaboo and the first design coup for the small 

sportswear maker. After a long dry spell, Columbia got the 

religion of technology and brought the thermal reflective 

Omni Heat out of the lab and into its jackets. In 2015, 

Columbia crafted a fresh take on a more breathable Gore- 

Tex and created a closed-seam thermal system with extreme 

water repellency and much-improved breathability. They 

called it OutDry Extreme. 

“Innovation is the greatest asset that you have and sets you 

apart from the next guy,” said Boyle, as feisty as the day she 

was born. “Every coat has two sleeves, a front and a back. It’s 

how you make it—that’s the difference.” 

Enter Michael “Woody” Blackford, who for the past twelve 

years has climbed the ladder of Columbia’s design studios to 

earn the title of vice president of design and innovation in 

2015. If innovation is the differentiator, a lot of responsibility 

lies in the hands of Blackford, who now has more than 200 

industry patents from his years at Columbia. 

“I became focused on four problems: keeping people warm, 

dry, cool and protected from the sun,” Blackford said. “I like 

to think of us as a world leader in sportswear functionality.” 

We’ve been able to make our technology a part of the 

aesthetic,” Blackford said in an interview. “In the past, we 

tried to make tech invisible to the consumer. Now we have a 

different approach and make a garment’s technology obvious 

to the consumer.” 

This spring, expect to see a glimmering addition to the 

product portfolio. Garments made with the new technology 

Omni-Shade Sun Deflector will shimmer under the summer 

sun as if it were made of a million tiny mirrors. Rather than 

consuming and reducing harmful UV rays, Sun Deflector 

garments are adorned with outward-facing micro-dots of 

titanium dioxide to reflect the sun, and keep its wearer cool 

and sun-protected. 

columbia brands 

1970 Columbia Brand 

2000 Columbia acquires footwear darling, Sorel 

2003 Columbia acquires rugged outdoor gear maker 

Mountain Hardwear 

2014 Columbia acquires yoga apparel leader prAna 

1970S 

Columbia introduces 

a new waterproof 

tight weave. It works 

well as a water 

repellent, but earns 

lower grades for the 

fabric’s breathability. 

gore tex 

1980 

bugaboo 

S 

The Bugaboo 

brought a zip-in/zipout 

fleece insulation. 

Now consumers 

could wear the outer 

shell jacket with or 

without the fleece, 

with three variations 

of full parka, shell or 

fleece. 


Every coat has two sleeves, a 

front and a back. It's how you 

make it that's the differencE. 

gert boyle 

A breathable 

warming 

technology that 

helps regulate 

body temperature 

with little silver 

dots that reflect 

heat and retain 

your body’s 

warmth. 

A fused 

fabric that is 

completely 

waterproof 

yet breathable. 

Used in gloves, 

shoes and rain 

jackets. 

2015outdry 

2000 

omni heat 

S 

2018 

omni shade 

Sun Deflector, 

a new fabric 

that turns sun 

protection 

outward with 

millions of dots 

of reflective 

titanium dioxide. 

Used for summer 

outdoor apparel. 


and so does wall street 

columbia rising 

Columbia Stock price +17% year–to-date as of Dec. 6 

S&P Apparel Retail Index +0% year–to-date as of Dec. 6 

Net sales +2% for 9 months of 2017 

Net income +5% for 9 months of 2017 

Meanwhile, Columbia’s corporate 

strategy is beginning to heat 

up on Wall Street. For the first 

nine months of 2017, net sales 

jumped 2 percent to a record $1.69 billion, 

while net income rose 5 percent for the 

corresponding period. 

CEO Tim Boyle emphasized on a call 

with analysts and investors that sales 

of footwear, particularly with its subbrand 

Sorel, is the shining star; Columbia 

acquired the ailing footwear maker Sorel 

2000 and yoga brand prAna in 2014. 

“The company has been very focused on 

the footwear business, the non-winter 

footwear business and the sportswear 

business,” he said. “If I look out five years, 

I think our fastest-growing and largest 

category—if we do everything right—will 

likely be footwear.” 

Investors cheered the diversification 

strategy by pushing the stock (COLM: 

Nasdaq) up 17% on the year to $70.43 by 

December 7 and just shy of its all-time 

high of $71.54 from summer 2015. Over 

the same period, Nike’s stock rose 14.8%, 

Under Armour plunged 54% and the S&P 

YTD, 12 / 6 

“The company has been very focused on the footwear business, 

the non-winter footwear business and the sportswear business.” 

CEO Tim Boyle, Oct. 26, 2017 

Apparel Retail Index, which includes a 

basket of Columbia’s peers, was flat. 

Not all financial news has been polar 

fleece and puffies, however. Columbia’s 

sales in the U.S., its largest market, have 

struggled. Perhaps Columbia is a victim 

of its own marketing success of its Tough 

Tested branding, in which Gert Boyle 

subjects her son and their gear to such 

rigors as being sent through a car wash 

without a car and deserting him on a 

frozen mountaintop to fend for himself. 

Not surprisingly, Tim Boyle noted on 

the conference call, “Most U.S. consumers 

would think about us as an outerwear 

company,” while drawing attention to 

the seasonality of outerwear. Perhaps in 

Europe and Asia—where the Columbia 

brand is newer—it’s easier for Columbia to 

remake its image as a footwear company 

that sells more than winter boots for 

Arctic explorers. 

Boyle confided with analysts that in 

summer 2017, Columbia promoted its 

European turn-around architect, Franco 

Fogliato, to join the team in Portland and 

focus on growing the U.S. market. 

76.00 

71.03 

66.67 

57.33 

48.00 


age of retail disruption 

since the dawn of Amazon, the model of 

consumer goods companies has been in 

flux between traditional brick-and-mortar 

retail and the lean 

online consumer-direct 

Amazon model. In an 

August 2017 report from 

the World Economic Forum 

entitled “Disruption in 

consumer industries: How 

the traditional operating 

model will be turned inside 

out,” authors Oliver Wright 

from Accenture and Zara 

Ingilizian from the World 

Economic Forum predict 

an industrial upheaval. 

In the so-called Fourth 

Industrial Revolution, the 

companies that survive 

the next ten years, they say, 

“will be the ones that embrace the Empowered 

Consumer and Disruptive Technologies. They will be 

data driven and far more externally oriented, working 

seamlessly with new partners, on-demand employees 

and (as part of an extended workforce) consumers.” 

These kinds of prognostications always seem a 

bit dire, presenting do-or-die scenarios built on 

disruptive trends, that seem stubbornly linear at the 

time. Nonetheless, this commentary is not without 

merit and bodes well for Columbia’s nimble wholesale 

and direct-to-consumer model. 

“We really consider ourselves to be a wholesale 

business,” CEO Boyle told investors and analysts 

in his conference call. Columbia operates 127 

retail stores globally, compared with Nike, which 

has 1,142, according to Statistica. Adidas, for 

measure, has 1,757 venues and is opening 3,000 

more in China by 2020. Without the expense of 

maintaining and updating a global bricks-andmortar 

distribution network, Columbia can 

control and change its image at a lower cost 

than its brick-bound competitors. It opens 

new accounts with displays 

in retail chains instead of 

building new stores. 

Without branded 

stores across the globe, 

Columbia is finding new ways 

to connect with today’s consumers. In 

2015, Columbia launched Project CONNECT, a 

multimillion-dollar realignment of its business model 

“around a ground-led consumer-first philosophy … 

brand awareness and sales growth in our wholesale 

and direct-to-consumer channels,” Tim Boyle said. 


if i look out five years, i 

think our fastest growing 

and largest category if we 

do everything right will 

likely BE footwear. 

tim boyle 


connected at the hip 

2017 Zac Efron Columbia Sportswear auditioned actor Zac Efron 

and his brother on Tough Tested outing with a van-ful of gear. 

2017 Chloé Sorel gets chic with a limited-edition Joan of Arctic boot 

sold through the retail network of Paris-based luxury fashion house, 

Chloé. 

2017 Star Wars Columbia hits the big screen with limited edition 

jackets that replicate fashion from the Star Wars franchise. 

2016 Manchester United Co-branding Columbia teamed up with one 

of England’s most storied soccer clubs, Manchester United, as its 

official apparel sponsor. 

central to this shift is a strategy to 

become relevant, even hip, among 

younger consumers. 

To that end, Columbia Sportswear has 

forged savvy partnerships in recent days to 

connect with a new generation, for whom 

popular endorsement and online shopping 

are central. With the Star Wars franchise, 

Columbia created garments based on those 

worn by Commander Skywalker, Princess Leia 

and Captain Solo. Columbia sent Hollywood 

hunk du jour, Zac Efron, and his brother on a 

gear-testing adventure that might have been 

undertaken by Tim Boyle in the past. In a 

high-end flair unusual for the brand, Columbia 

inserted a $515 Joan of Arctic limited-edition 

Sorel boot into the luxury lineup of Chloé, a 

chic Paris-based online retailer. 

“We’re trying to differentiate ourselves 

from the big athletic brands that heavily rely 

on athletes to promote their products,” Boyle 

said. “But we certainly get the brand awareness 

from these unusual connections with popular 

brands and personalities.” 

Over the course of nearly five decades of 

company leadership, Gert Boyle has met 

rooms full of personalities. Zac Efron may be 

the ephemeral star that brings Columbia to a 

new generation, but perhaps no brand, with 

the exception of Kentucky Fried Chicken, is 

more strongly associated with its founder than 

Columbia Sportswear. 

Over the next ten years, Columbia’s tough 

mother hopes Columbia will stay at the top 

of the competitive sportswear industry. “We 

will be working on a lot of innovation,” she 

promised. “Early to bed, early to rise, work like 

hell and advertise.” 

JANUARY | FEBRUARY 2018 1859 OREGON’S MAGAZINE 87 

partnerships

A Delicious Art 

photography by Emily Green 

NOTHING DRESSES UP an occasion like a hand-crafted 

cake. At Foxtail Bakeshop in Bend, that’s owner Nickol 

Hayden-Cady’s specialty. She landed her first cakedecorating 

job at 13, and the rest is history. 

With more than twenty years of experience as a cake 

decorator and pastry chef, Hayden-Cady and her staff 

use innovative methods to make sure their cakes are as 

beautiful as they are delicious. 


Cady chose a rustic theme for this cake. Using natural 

found objects for final accents, she selected dried 

pomegranates, fresh holly, fresh rose hips and real 

honeycomb from her own beehive. She began with a 

bare, pomegranate layer cake and laid out her accents. 


Cady connected the layered 

cakes with whipped buttercream 

frosting and fresh caramel. 


When preparing the fondant for 

application, Cady uses powdered 

sugar to keep the fondant from 

sticking to the roller. 



Applying the Playdough-like 

fondant is a tricky process of 

gently folding and shaping. 

Cady cut strips of navy-colored 

fondant for additional abstract 

accents. She then applied egg 

whites to adhere the edible pearls 

and pearlescent powder.

To create a pounded copper look, 

Cady used her tool to create 

indentations in the fondant. She 

then applied edible copper foiling 

to create a realistic metallic look. 


Cady applied final accents of 

honeycomb, rose hips, dried 

pomegranates and fresh holly. 

Some people wear their hearts 

on their sleeves—Cady wears her 

passion on her arm in the form of 

a vintage mixer tattoo. The final 

product was a success. 



TRAVEL SPOTLIGHT 98 

ADVENTURE 100 

LODGING 104 

TRIP PLANNER 106 

NORTHWEST DESTINATION 112 

Curt Peters, Digital Dunes Photography 

pg. 104 

Get cozy on the coast at Heceta Head Lighthouse Bed & Breakfast.

travel spotlight 

Travel Spotlight 

Buried Treasure 


PENDLETON, LIKE MANY old cities, 

has a sordid secret. 

Underneath its city streets, it hid 

tunnels and a red light district built 

at the turn of the twentieth century. 

Discovered when potholes started 

showing up on the streets in the 

1980s, the tunnels were used in the 

early 1900s primarily by Chinese living 

in Pendleton to avoid interactions 

with locals, and other people taking 

part in less-than-legal activities. 

Pendleton Underground Tours is a 

nonprofit that started giving tours of 

the tunnels in 1989. The tour provides 

historical context to the dark side of 

Pendleton, including bootlegging, 

prostitution and gambling. It also 

tells the story of the Chinese who 

lived in Eastern Oregon and helped 

build the state to what it is today. 

The two-hour tour requires 

reservations and runs all days except 

Sundays and Tuesdays. 

pendletonundergroundtours.com 

Courtesy of Pendleton Underground Tours 

Dan Parnell 

Don Bracker 

Don Bracker 


You should curl up here. 

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adventure 

WINTER 

WATERFALL 

ESCAPES 

Finding Oregon’s 

Easy-access waterfalls 

written by Sam Smargiassi 

IT’S THAT TIME of year, when a thick 

layer of cloud fills our sky and the 

Seasonal Affective Disorder kicks in. 

Getaways—especially easy ones—can 

remind us why we live in the Pacific 

Northwest. It’s cold outside, the ground 

is icy, we don’t feel like walking around 

for hours and we definitely don’t feel 

like camping. So here’s a list of some 

easy-access waterfalls to wash away 

the winter blues. 

Sam Smargiassi 


adventure 

Sweet Creek Falls is just a short 

detour on your way to Florence. 

SWEET CREEK FALLS 

MAPELTON, OREGON 

(56 MILES WEST OF EUGENE) 

Sweet Creek is a quick and easy stop on 

your next trip to Florence. It’s an 11- 

mile detour off U.S. Highway 99. You 

can drive an extra mile and go straight to 

the main waterfall, but the better option 

is to use the Sweet Creek Homestead 

trail, which ends on the main falls. The 

special part about the 1.2-mile trail is 

that you walk against the current and 

come up on multiple waterfalls that get 

bigger and bigger as you follow the trail. 

It gets intimidating. 

Much of the trail has metal 

reinforcements for hand railings and to 

walk on. Some of the areas would likely 

never be accessed by humans if not for 

the catwalk bolted into the rock wall 

next to the falls. 

If you choose to drive up, there is a 

small parking area about a tenth of a 

mile from the falls. Once there, you can 

walk to an upper lookout. 

TIPS 

1. WEAR WATERPROOF 

SHOES WITH GOOD 

TRACTION: These trails can 

get pretty muddy seeing as 

how they’re next to fastmoving 

rivers, and you don’t 

want to have to drive home 

with wet socks. 

2. LEAVE EARLY: Daylight 

savings time means the sun 

sets early, and these are not 

roads you want to find yourself 

on in the dark. 

3. PACK A PICNIC: All of these 

locations have benches at the 

entrance or even on the trail. 


adventure 

ALSEA FALLS 

ALSEA, OREGON 

(20 MILES SOUTHWEST OF CORVALLIS) 

At Alsea Falls, the water rushes over a wide bed of 

boulders. Watching it, you might find yourself in active 

meditation, imagining the water flushing through your 

thoughts. The drive is pretty, too, even though it might be 

the trickiest of the bunch on winding, forested roads. The 

key to this one is to trust the signs. You may think you’re 

lost, but as long as you follow the signs and not the GPS, 

you’ll find it. If you’re lucky, the sun will poke through the 

trees and create a spiral of beams to penetrate your body 

with a little extra vitamin D. No promises. 

When you arrive at Alsea Falls, you have the choice to 

turn left and walk about two minutes to the falls, or cross 

a bridge and follow an approximately 5-mile trail which 

chases the current of the river. 

Overall, this is a pretty easy option, with well-paved 

trails and stairs that will place you right in front of the falls. 

Sam Smargiassi 

SAHALIE FALLS 

HIGHWAY OR 126 

(56 MILES NORTHWEST OF BEND) 

Sahalie Falls is the biggest of a chain of waterfalls along 

the McKenzie River and U.S. Highway 126. The two that 

follow are Koosah and Tamolitch. If you decide to do the 

entire chain, it’s a 4-mile hike along the river that stays 

pretty flat. However, snow does fall there and the area 

can become icy and dangerous. 

Ice is something you should worry about even if you 

just pull into the parking lot and look at Sahalie Falls. 

Highway 126 is notorious for closing in the winter 

because of ice. The parking lot can be full of snow and 

walking down the steps to the falls can be risky. There is 

a sturdy railing, though, so if you fall, you won’t fall far. 

Despite the conditions, Sahalie Falls is an immense 

100-foot waterfall. The water spouts out in a huge mass 

between walls of lush, green foliage. When I was there, 

a rainbow arched over it—a truly magnificent sight. 


ESCAPE 

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Sisters, Oregon 541.549.5900 

SNEAK AWAY

lodging 

The Heceta Head Lighthouse Bed & Breakfast was 

once the former assistant lightkeeper’s house. 

FAR RIGHT, FROM TOP Soak in the coast on the 

inn’s covered front porch. The Queen Anne Room, 

one of six rooms at the bed & breakfast. Executive 

Chef Michelle Korgan uses seasonal produce and 

herbs from the garden to prepare breakfasts at the 

inn. Antique furniture adds a cozy feel. 


Lodging 

Heceta Head Lighthouse Bed & Breakfast 


DONE PROPERLY, a dark and stormy winter’s night on the 

Oregon Coast is something straight out of a storybook. Jagged 

bluffs, roiling surf, a lonely cliff-clinging lighthouse, whisperings 

of a tragic tale—the historic Heceta Head Lighthouse B&B has it 

all, with a sensational seven-course breakfast to top it off. 

Once the former assistant lightkeeper’s house, the inn now 

serves as a priceless piece of state history, and for guests, a portal 

to turn-of-the-twentieth-century living—albeit with most of the 

creature comforts of today (wi-fi yes, flat-screen no). The six 

rooms are outfitted with antique furniture, hand-sewn quilts, 

local artwork, and should you book one of the front-facing 

Mariner rooms, sweeping views of the Pacific Ocean. Those 

seeking a brush with the resident spirit, Rue, should request 

Victoria’s Room, home to many an unexplained happening, from 

unruly locks and light switches to the mischievous mishandling 

of luggage. 

During the day, explore the lush property’s garden and grounds, 

visit the namesake lighthouse, or traverse the short trail down 

to the beach. Should the weather be fair, curl up in one of the 

Adirondack chairs lining the covered front porch and watch the 

sun sink into the sea at the day’s end. If a storm’s swirling outside, 

retire to the old-fashioned parlor for wine, conversation with 

fellow guests, an impromptu piano recital, a game of Scrabble by 

the fire or a good ghost story. 

92072 HWY 101 SOUTH 

YACHATS 

hecetalighthouse.com 


lodging 

ROOMS 

The inn’s six rooms are an antique lover’s 

dream, some outfitted with old-fashioned 

four-poster beds to sink into after a long day 

of tidepool-hopping, others with porcelain 

clawfoot tubs perfect for a post-hike soak. If 

your sharing-a-bathroom phase sailed long 

ago, both Mariners rooms and Victoria’s 

Room have private baths; otherwise, prepare 

to bundle up in the provided terrycloth robe 

and cross the hall. If traveling with little 

skippers, book the adjoining Mariners I and 

II rooms for more breathing room. 

DINING 

Worry not about breakfast, because 

Executive Chef Michelle Korgan serves 

a seven-course morning spread in the 

elegantly appointed formal dining room, 

using seasonal produce and herbs culled 

from the inn’s garden. There is a fully 

equipped guest kitchen on-site to make 

your own snacks and supper. Otherwise, 

head twenty minutes north to tiny Yachats 

for fresh-caught Dungeness crab with all 

the fixings at Luna Sea Fish House. Or road 

trip twenty minutes south to Florence, a 

lively fishing village known for its sizeable 

Steller sea lion population and towering 

sand dunes. Sip a cup of the house blend on 

the peaceful riverfront patio at Old Town’s 

Siuslaw River Coffee Roasters, pick up roast 

turkey and nettle pesto sandwiches and 

fudgy homemade brownies at Homegrown 

Public House’s adjoining deli for a picnic in 

the park, or sit down to a leisurely seafood 

supper at local favorite Waterfront Depot 

(reservations recommended). 

AMENITIES 

If your idea of the ultimate amenity is a 

ghost, book Victoria’s Room, rumored 

to have the most paranormal activity 

thanks to Rue, otherwise known as the 

Lady in Grey. As the story goes, Rue was 

an assistant lightkeeper’s wife driven 

to suicide by the anguish of her young 

daughter’s accidental drowning. To this day, 

she watches over her former home with a 

gimlet eye, and the inn’s staff and locals 

alike are happy to ply you with tales of her 

mild-mannered hijinks. 

SPECIAL FEATURES 

After unpacking, make the short trek to the 

historic Heceta Head Lighthouse, built in 

1894. Perched 205 feet above the roaring 

surf, the working lighthouse’s first-order 

Fresnel lens casts Oregon’s brightest light—a 

piercing beam visible up to 21 miles offshore. 

Although the docent-led tours cease after 

Labor Day, the inn’s guests are privy to a 

post-breakfast history talk and gift shop visit. 




Tim Mantoani 


trip planner 

Oregon 

Lighthouses 

Beacons at land’s end 

written by Kimberly Bowker 

THE OCEAN HEAVES against the cliffs as the wind shifts, the sky 

darkens and the fog rolls in. Weather can change quickly on the 

Oregon Coast, where the vast Pacific Ocean meets the unmovable 

earth, and where lighthouses dot the edge of time and eternity. 

Most Oregon lighthouses were built in the mid-to-late 

nineteenth century, as trade necessitated a place of safety and 

guidance for ships in all weather. Many Oregon lighthouses are 

open to the public, some still operational, for visitors to catch a 

glimpse of steady solace. 

To visit the lighthouses that each harbor distinct characteristics, 

begin a trip on either the north or south end of the state, and 

drive along U.S. Highway 101 through coastal towns. Some 

lighthouses are built on ocean rocks, some on the edge of jetties, 

and others on forested hilltops, yet they all share the same 

purpose—to offer an unwavering source of light. 

Day 

BOUTIQUES • BREWS 

From the south, drive 

to the far reaches of the 

westernmost lighthouse in 

Oregon—Cape Blanco. Stop 

in the gift shop to pick up a 

lighthouse-themed souvenir 

and purchase a tour ticket. 

Friendly and knowledgeable 

volunteers greet guests at 

different stages to share 

some of the history of the 

oldest operating lighthouse in 

Oregon, built in 1870, which 

aided shipping for 

the lumber and gold 

mining industries. 


trip planner 

Christian Heeb, courtesy of TravelOregon.com 

At 93 feet, Yaquina Head Lighthouse 

is the tallest light on the Oregon Coast. 


trip planner 

FROM LEFT Cape Blanco, built in 

1870, is the oldest operating 

lighthouse in Oregon. The Coquille 

River Lighthouse helped sailors 

navigate the treacherous entrance 

to the Coquille River. Grab a drink 

with a view at Edgewaters in 

Bandon, or satisfy a seafood 

craving at Tony’s Crab Shack. 

Lois Miller, courtesy of TravelOregon.com 

About 200,000 bricks surround visitors 

walking into the workroom and up the 

chasm of more than sixty spiral steps. The 

walls and floors are hollow, as in many 

lighthouses, which reduces weight and 

helps with ventilation. At the top, stand 

next to the lens weighing 1 ton and watch 

the world reflected upside down as the glass 

rotates within the expansive horizon. 

Lights from the towers can extend 21 

miles in every direction, making a trip up 

the coast perfect to stop at the lighthouses 

positioned about 30 to 60 miles apart. Drive 

through Port Orford along the coast to the 

next stop: Coquille River Lighthouse. 

Located on a jetty, the 40-foot-tall 

octagonal lighthouse feels the spray of the 

ocean as waves hit the rocks just feet below. 

The lighthouse, built in 1896, helped to 

navigate the historically dangerous entrance 

to the Coquille River. The area was named 

after the native Coquille tribe, with Hudson 

Bay Company trappers here in the 1800s 

and the first settlers arriving in 1853. 

Each coastal town has its own 

personality, so be sure to stroll through the 

relaxed rhythm of old Bandon among the 

shingled cottages of boutique stores, cafés 

and art galleries. Dine on fresh seafood 

with a view of the lighthouse at Tony’s 

Crab Shack or Edgewaters Restaurant. On 

the way out of Bandon, drop by Forget- 

Me-Knots for quilt patterns of each unique 

lighthouse along the Oregon Coast, or to 

pick up some lighthouse fabric for that 

next quilt. 

Navigating up Highway 101, take a 

detour to view Cape Arago Lighthouse. 

Standing on an islet off Gregory Point, the 

structure is not accessible to the public, but 

if you drive a quarter-mile south of Sunset 

Bay Campground entrance and pull off 

the highway, you can walk the short path 

to a bench overlooking a grand view of 

the lighthouse. Stationed on a flat piece 

of land, it was first lit in 1934, after two 

lighthouses in that location buckled under 

time and weather. 

Highway 101 swings through the 

fishing boats waiting in harbor and past 

the discarded piles of white oysters in 

Charleston. Tall vintage buildings across 

from the water in nearby Coos Bay reveal 

some history of this old coastal town, as the 

road winds to the next landmark. 

Umpqua River Lighthouse is stationed 

high above the ocean and is still operated by 

the U.S. Coast Guard. The museum, housed 

in the former Coast Guard station quarters, 

recollects history of lighthouses and the lifesaving 

agency. In 1939, the U.S. Lighthouse 

Service combined with the Coast Guard, 

resulting in lighthouse jurisdiction falling to 

the Guard. 

Take a thirty-minute tour of the lighthouse, 

and have the rare chance to see a light from 

the inside. Guests can pop their heads into 

the middle of the rotating light and catch 

a new glimpse of the world as 

rainbows reflect onto the floor. 

If time permits, stop at 

the storybook Heceta Head 


trip planner 

WHEN YOU GO 

1 

Be sure to check updated information, especially in winter months. 

Hours are dependent on weather and staffing, with some areas 

requiring parking fees. 

Bandon Chamber of Commerce 

Bandon Chamber of Commerce Bandon Chamber of Commerce 

1. TILLAMOOK ROCK LIGHTHOUSE: Not accessible to the public, 

but glimpse a view on the Tillamook Head trail between Ecola State 

Park and Seaside, or from Indian Beach parking lot at Ecola. 

2. CAPE MEARES LIGHTHOUSE: Open May through September, 

11 a.m.-4 p.m. for tours. 

503.842.2244 or 503.842.3182 

3. YAQUINA HEAD LIGHTHOUSE: Open year-round 10 a.m.-4 p.m. 

Be sure to get to the Interpretive Center early to sign up for a tour 

later that day (tours 12-3 p.m. mid-September through mid-June; 

tours 11 a.m.-4 p.m. during the summer). In the summer, reserve 

a tour online for a small cost. No tours offered Tuesdays and 

Thursdays in winter. 

541.574.3100, yaquinalights.org 

4. YAQUINA BAY LIGHTHOUSE: Open March through 

September, 11 a.m.-4 p.m., October through February, 12-4 p.m. 

for self-guided tours. 

541.265.5679 

5. HECETA HEAD LIGHTHOUSE: Open March through October, 

11 a.m.-3 p.m., November through February 11 a.m.-2 p.m. Tours 

are free. 

541.547.3416 

5 

3 

4 

2 

Lighthouse, just south of Yachats, or make 

time for it the following morning. An uphill 

winding path hugs the cliff as it cuts through 

a coastal forest to the top. Built in 1894, it 

is now the brightest lighthouse in Oregon, 

illuminating a 1,000-watt bulb through one 

of three English-crafted lens in the United 

States (with most lighthouse lenses being 

first-order Fresnel shipped from Paris). 

Experience an intimate lighthouse 

getaway, and stay the night at Heceta 

Lighthouse B&B. Located near the 

lighthouse, the idyllic accommodations 

are housed in the old assistant light 

keeper’s house finished in 1894. Or 

continue to Yachats and relax with local 

beer and food at Yachats Brewing, the 

neighborhood watering hole filled with 

sustainable delicacies. Enjoy a night at 

the Overleaf Lodge & Spa, or reserve an 

ocean-side campsite at Tillicum 

Campground. Let the waves lull 

you to sleep and be comforted as 

the lights remain turning. 

6. UMPQUA RIVER LIGHTHOUSE: Open year-round. Museum 

and gift shop open 10 a.m.-5 p.m., and tours 10 a.m.-4 p.m. Tours 

are $8 for adults, $4 for 6-17, under 5 free. 

541.271.4631 

7. CAPE ARAGO LIGHTHOUSE: Not accessible to the public, 

but great views available ¼-mile south of the Sunset Bay 

Campground entrance. 

8. COQUILLE RIVER LIGHTHOUSE: Open for self-guided 

tours mid-May through September, 11 a.m.-5 p.m. 

541.347.2209 

9. CAPE BLANCO: Open for tours April through 

October, Monday-Wednesday, 10 a.m.-3:30 p.m. Last 

tour tickets sold at 3:15 p.m. $2 for adults, free for 15 

and under. 

541.332.2207 or 541.332.0521 

ALSO: Tour the Lightship Columbia at the Columbia 

River Maritime Museum in Astoria. The Lightship, 

a floating lighthouse, was operational between 1951 

and 1979 marking the mouth of the Columbia River. 

Museum hours are 9:30 a.m.–5 p.m., with admission 

fees applicable. 

503.325.2323 

9 

8 

7 

6 


trip planner 

FROM LEFT Grab a bite on the beach at Pacific City’s Pelican Brewing Co. Tillamook Rock 

Lighthouse, or “Terrible Tilly,” is built on a basalt rock more than a mile from land. 

Christian Heeb, courtesy of TravelOregon.com 

Day 

CLAM CHOWDER • TERRIBLE TILLY 

Breathe the fresh ocean air in the morning on the 

way to Newport, where two lighthouses are open to 

visitors year-round. Yaquina Bay Lighthouse is the 

oldest building in Newport, constructed in 1871, 

and operated as a lighthouse until 1874. Today it 

serves as a museum, where visitors explore what 

life was like more than a century ago. Tread with 

care, though, as stories of the haunted lighthouse 

have circulated since the late 1890s. 

Tours of Yaquina Head Lighthouse take visitors 

back in time, as interpretative guides in period 

costume walk guests over the original marble floors 

and up the 114 steps to the lens. The tallest light on 

the Oregon Coast, at 93 feet, was lit in 1873. Many 

keepers kept the lighthouse wicks going with lard 

oil or kerosene until electricity came on the scene 

in the 1930s. 

Sign up for the tour at Yaquina Head Interpretive 

Center and Interpretive Store, and carve out some 

time to view the natural and historical exhibits in 

the building. See the lighthouse keepers’ logs that 

meticulously documented weather and activity, 

learn the workings of the intricate lens, or watch 

an informational film. 

For lunch, drop by Mo’s for famous clam chowder 

at its Lincoln City location, or stop for a beer and 

a bite at Pelican Brewing Co. in Pacific City. Cape 

Meares Lighthouse is near Tillamook, home of 

the Tillamook Cheese Factory that provides free 

cheese samples and a casual café menu that offers 

everything cheese. 

To get to Cape Meares Lighthouse, take a path 

for about a quarter-mile through moss-laden trees 

to the charming 38-foot-tall lighthouse. Unlike 

other lighthouses, visitors approach eye-level to 

the lens for a new perspective, then drop down to 

the base. 

Continue the journey to the final and 

unforgettable stop, Tillamook Rock Lighthouse. 

Nicknamed “Terrible Tilly,” the lighthouse was 

built on a basalt rock more than a mile from 

land, surrounded by crashing sea and exposed to 

the precarious weather. Its dangers were real—a 

mason drowned in the ocean on the way to the 

island to conduct survey work—and the expensive 

construction took more than 500 days to complete. 

The lighthouse is one of the most exposed 

lighthouses in the United States, and housed four 

lighthouse keepers at one time with provisions 

lasting six months. The lighthouse was operational 

between 1881 and 1957, and can now be viewed 

safely from land. It is also a columbarium, acting as 

a resting place for ashes of loved ones in the midst 

of the sea. 

The history of these exquisite and graceful 

Oregon lighthouses, each different and vital to 

maritime survival, remains an integral part of 

coastal communities. Cameron La Follette, author 

of articles about lighthouses for Oregon Historical 

Society’s Oregon Encyclopedia, reminds us the 

importance of preserving lighthouses. They served 

as beacons in a place of great danger, and need help 

to stay alive. 

“They are highly valuable to the communities,” 

La Follette said. “As part of history and beauty— 

and they are extremely symbolic to everyone.” 

OREGON LIGHTHOUSES 

EAT 

Tony’s Crab Shack 

tonyscrabshack.com 

Edgewaters Restaurant 

edgewaters.net 

Yachats Brewing 

yachatsbrewing.com 

Mo’s 

moschowder.com 

Pelican Brewing Co. 

pelicanbrewing.com 

Tillamook Cheese Factory 

tillamook.com 

STAY 

Headlands Coastal Lodge & Spa 

headlandslodge.com 

Heceta Lighthouse B&B 

hecetalighthouse.com 

Overleaf Lodge & Spa 

overleaflodge.com 

Many of the lighthouses are 

located on state parks that offer 

camping options, so be sure to 

check it overnight availability at 

oregonstateparks.org. 

PLAY 

Forget-Me-Knots Quilt Shop 

forget-me-knots.net 

Hikes along the Oregon Coast 

oregonstateparks.org 

Sea Lion Caves 

sealioncaves.com 


8am 

Venture out. 

7pm 

Dig in. 

HEAD OUT. STAY IN. 

PACIFIC CITY, OREGON | HEADLANDSLODGE.COM

northwest destination 

Ketchum & Sun Valley 

Hitting up the best slopes in Idaho 


The Limelight Hotel 

opened in January 2016. 

THE PROBLEM WITH Ketchum and Sun Valley is there are too 

many things to get after if you’re on the outdoorsy-to-athletic arc. 

Let’s deal with the obvious first—Sun Valley Ski Resort is the 

stuff of dreams, reveries that go back to the roots of alpine skiing 

in this country and figures as broad as history itself. As mining 

was fading in the 1930s and the valley was losing population, 

Averell Harriman, of the Union Pacific Railroad and Secretary of 

Commerce under President Truman, had an interest in the success 

of the Wood River Valley. Harriman recruited Austrian nobility 

in the form of Count Felix Schaffgotsch to site a world-class ski 

resort in Ketchum. Schaffgotsch declared the surrounding slopes 

perfectly suitable for skiing, developed them, built the Sun Valley 

Lodge and invited glamorous Hollywood stars out for winter fun. 

The dirty little secret is that Count Schaffgotsch counted himself a 

Hitler supporter. He soon decamped to fight on the wrong side of 

the war and was killed in the Battle of Stalingrad in 1942, as Soviets 

crushed the Nazi attack. Permit me this one insensitivity—we got 

a nice ski resort out this and one that is Hollywood’s winter home. 

Today, the resort is an iconic destination with 3,400 vertical 

feet, ten lifts and more than 100 trails. The ski lodges are built for 

ages past and future—big wood beams, brass fixtures, massive 

chandeliers, stone fireplaces in a collision of comfort and opulence, 

Lodge and Jazz eras. 

Let’s not forget Wood River Valley’s best skiing. Up the Sawtooth 

Scenic Byway heading north from town is the Nordic mecca at 

Galena Lodge. North Valley and Galena trails (adult one-day pass 

$17; kids 17 and under are free) and Wood River trails are free 

and open to the public. The mountains that tilt off the highway 

are known as the Boulder Mountains, despite their smooth and 

boulderless appearance. One runs out of names, I suppose. A 

fairly serious competition of cross-country skiing happens in this 

valley each February. In flattering spandex, competitors in the 

Boulder Mountain Tour glide 34 kilometers down the Harriman 

Trail from Galena Lodge. It’s not for everyone, but a spectacle for 

onlookers nonetheless. 

Try the full-moon dinners at Galena Lodge December through 

March. For $45, you get a four-course dinner served at communal 

tables in a remote lodge in the Sawtooth National Recreation Area. 

For a surprising bit of culture in this mountain town, check out the 

Sun Valley Opera. This is an intimate way to see top musical acts 

for a high-browed thrill. The opera takes place at the Community 

School Theatre and, now, at the new Limelight Hotel downtown. 

Strolling downtown Ketchum is a simple pleasure of its own. On 

Main Street, too many places demand the attention of a drink or 

two—Pioneer Saloon, Sawtooth Club, Whiskey Jacques, Despo’s 

for Mexican and margaritas. My favorites include the Ketchum 

Grill, a classic and good for noisy conversation; Il Naso for lively 

Italian cuisine in an intimate den; and the newcomer 

Town Square for upscale Middle Eastern dishes and 

well-traveled wines. Thrifting at the Gold Mine is always 


Lunch 

Brunch 

Dinner 

Sightseeing 

Charters 

Let’s 

Celebrate! 

local family owned since 1994 

Portland Spirit Cruises & Events 

503-224-3900 / 800-224-3901 

PortlandSpirit.com

northwest destination 

208 Images & Media 

Dev Khalsa Photography 

FROM LEFT Grumpy’s, in Ketchum, is the perfect place to grab a burger. Find stellar nordic trails at Galena Lodge. 

KETCHUM AND SUN VALLEY, IDAHO 

EAT 

Town Square Tavern 

ketchumtavern.com 

Grumpy’s 

grumpyssunvalley.com 

Il Naso 

ilnaso.com 

Ketchum Grill 

ketchumgrill.com 

Pioneer Saloon 

pioneersaloon.com 

STAY 

Limelight Hotel 

limelighthotels.com/ketchum 

Sun Valley Lodge 

sunvalley.com/lodging/sunvalley-lodge 

Camp in Sawtooth National 

Recreation Area 

fs.usda.gov 

PLAY 

Zenergy 

zenergysv.com 

Sun Valley Ski Resort 

sunvalley.com 

Nordic skiing at Galena Lodge 

galenalodge.com 

Easley Hot Springs 

Trail Running 

on the retail menu, too. Of course, there is the 

burgher of burgers, Grumpy’s just north on Warm 

Springs Road. Hoist a stein of beer, then tipsy-toe 

over to Ketchum Cemetery to pay respects to the 

writer’s writer, Ernest Hemingway. 

In A Farewell to Arms, Hemingway wrote, “If 

people bring so much courage to this world the 

world has to kill them to break them, so of course 

it kills them. The world breaks every one and 

afterward many are strong at the broken places.” 

This is a good place and state of mind to swear 

out loud and then solemnly vow to re-read every 

Hemingway book. In a way, Ketchum is a historic 

fence line between two of its most remarkable 

past residents. Hemingway was fighting against 

fascists with words in the Spanish Civil War long 

before Schaffgotsch fought with guns for fascists. 

Ketchum and Sun Valley are top of mind for 

winter vacations but, by Zeus, summer may be 

the better season. I’ve been to Ketchum many 

times, but these trips were always built around 

skiing. Last July, my wife and I rolled into town 

over the Galena pass with an Airstream trailer 

in tow and down the spine of Highway 75, the 

scenic byway. Our daughters had a Nordic skiing 

camp there, yes, in summer, giving us time to 

play in Ketchum’s other season. We set up at 

Easley campground, 14 miles north of town. 

Wood River and North Fork campgrounds are 

just down the road and are also good options for 

camping. Easley, though, has a leg up with the 

Easley Hot Springs adjacent to camp. From the 

hot springs pool, you can soak in the Sawtooth 

National Forest, slow down and start to mend. 

From Easley, it’s also a short drive to one of 

the most varied and scenic trail runs in the West. 

Fox Creek Loop spins out over 6.8 miles through 

stunning vistas of the Boulder Mountains, 

bombasts of wild flowers, shocks of white aspen 

and chars of recent burns. There are some wideopen 

stretches of this run that beg you to stop, 

walk and take it all in until electrical storms move 

in. If you’re spending any time in the area, this is 

one of the flagship trails for hiking or running, 

along with Adams Gulch and Pioneer Cabin. 

We spent the next few nights in town, where 

we decamped at the new Limelight Hotel, a 

much-needed addition to Ketchum hospitality. 

Limelight, which opened in January 2016, 

is a destination luxury hotel with a modern, 

sustainable and clean vibe. Dogs are equally 

pampered guests. Limelight’s pool area is a great 

place to unwind with truffle fries, lamb lollipops 

and margaritas. 

Limelight is just a jog from another spectacular 

run. The Bald Mountain trail to the upper station 

of the Roundhouse Gondola gains 3,230 feet in 

the 5.3 mile-round trip. Run up and ride down. 

The ski resort operates the gondola from the end 

of June to the middle of September from 9 a.m. 

until 4 p.m. 

If you want to take a different approach to 

recreation, Limelight is connected with Zenergy, 

the top fitness and spa in Ketchum, which 

has musical guests in the summer. Our night 

there, outside in the heat of summer and in the 

courtyard of Zenergy, a jazz singer crooned sultry 

songs of the soul that healed all broken places. 


1-800-COAST44 / DISCOVERNEWPORT.COM 

D I S C O V 

E R 

M UKI L T E O 

Lighthouse Park 

www.mukilteochamber.org/discover 

Whidbey Island Ferry Japanese Gulch Trails Harbour Pointe Golf Course Paine Field Aerospace Museums

EXPLORE OREGON 

eat + stay + play 

ANJOU SPA 

Nestled between the lush Cascade 

mountains and High Desert juniper 

and sagebrush, Anjou Spa is a Lifestyle 

and Wellness Spa dedicated to the 

art of looking and feeling good, both 

inside and out. Holistic, results-driven 

and inspired by our environment, 

we focus on providing memorable, 

botanically driven treatments, 

experiences and gifts that support 

equilibrium to an active lifestyle. 

541.241.8454 

1835 NW Pence Lane 

BEND 

anjouspa.com 

ARBORBROOK 

VINEYARDS 

ArborBrook Vineyards is a boutique 

producer of exceptional handcrafted 

wines. Family-owned and operated, it 

is located in the heart of Oregon wine 

country in the Chehalem Mountain 

AVA. Visit the tasting room for a 

relaxing and casual wine tasting 

experience. Weekdays, 11– 4:30. 

Weekends, 11–5. 

503.538.0959 

17770 NE Calkins Lane 

NEWBERG 

arborbrookwines.com 

CASCADE LAKES 

BREWING COMPANY 

On the road to Mt. Bachelor you’ll find 

the warm and welcoming Cascade 

Lakes Brewing Company Lodge. 

Enjoy 16 liquids on draft, a full bar, 

pool table and darts. You can also visit 

the flagship location in Redmond on 

7th Street. A local favorite for Taco 

Wednesdays, horseshoes and great 

hometown feel. Cheers! 

541.388.4998 

1441 SW Chandler Ave., #100 

BEND 

cascadelakes.com 

THE CHATEAU AT 

THE OREGON CAVES 

NATIONAL MONUMENT 

Cool cave, warm hearth. En route between 

the California Redwoods and Crater Lake, 

this national historic landmark offers rustic 

charm and a friendly staff. Experience tours 

of capacious marble caverns ranging from 

family-friendly to adventurous. Explore 

hiking trails to alpine lakes and discover 

nearby wineries and attractions. Find 

lodging, fine dining, a regional artisan gift 

gallery and an authentic 1930s-style café. 

541.592.3400 

20000 Caves Hwy. 

CAVE JUNCTION 

oregoncaveschateau.com 

MOUNT BACHELOR 

VILLAGE RESORT 

Mount Bachelor Village Resort is 

located minutes from downtown Bend 

and the Old Mill District shops on the 

road to Mt. Bachelor. Nestled among the 

pines on the ridge above the Deschutes 

River, the resort offers a variety of 

nightly accommodations (river view 

condominiums, standard hotel-rooms, 

ski house condominiums and vacation 

homes). Distinguishing features include 

access to the Deschutes River Trail, 

outdoor hot tubs, seasonal pools and 

cruiser bikes and complimentary access 

to the Athletic Club of Bend. 

877.514.2391 

19717 Mt. Bachelor Drive 

BEND 

mtbachelorvillage.com 


BLACK BUTTE RANCH 

Formerly a working cattle ranch, 

Black Butte Ranch is nestled at the 

base of the Cascade Mountains with 

stunning views of seven mountain 

peaks and access to all that Deschutes 

National Forest has to offer. The Ranch 

encompasses 1,800 pristine acres of 

Ponderosa forest, meadows, and lakes. 

With two ski areas close by (Hoodoo 

ski area is just 15 miles from the Ranch 

and Mt. Bachelor is 32 miles), two 

recreation centers, indoor pool, spa and 

fitness center you can be as busy or laidback 

as you want. Book a minimum 

three night stay and receive a $50 gift 

card for use anywhere on the Ranch. 

Reserve your stay today! 

541.549.5555 

220 S. Ash St., Ste. 8 

SISTERS 

blackbutte.com

eat + stay + play 

EXPLORE OREGON 

DANCIN VINEYARDS 

2017 Oregon Winery of the Year- 

WPNW. DANCIN is a love story 

and the marriage of science and art. 

Situated in the vineyard and located 

just minutes from Ashland, Medford 

and Jacksonville, our tasting room and 

patio are the perfect setting to drink 

in the views of Table Rocks, Mount 

McLoughlin and the Rogue Valley while 

savoring our award-winning wines 

along with our artisan wood-fired pizzas 

and much more, served tableside! 

541.245.1133 

4477 South Stage Road 

MEDFORD 

dancinvineyards.com 

CHRISTMAS TREASURES 

A Christmas Experience! Christmas 

Treasures brings you the most treasured 

ornaments and items for gift giving and 

collecting. Start a new family tradition. 

Come experience the Old World charm, 

and see our unique products not only 

during the holiday season but all through 

the year. A family business for 24 years. 

Featuring: Jim Shore, Dept. 56, Possible 

Dreams, German Nutcrackers and 

Smokers, Nativities, Charming Tails, 

Michel Design Works and so much more. 

800.820.8189 

52959 McKenzie Hwy. 

BLUE RIVER 

christmas-treasures.com 

MILL INN BED 

& BREAKFAST 

Mill Inn Bed & Breakfast offers 10 

unique rooms in its boutique hotel. 

Each room features luxurious linens, its 

own theme, beautiful furnishings and 

comforts of home, and they’re priced 

to fit your budget. Check out the Mill 

Inn website for information on your 

included homemade hearty breakfast! 

541.389.9198 

642 NW Colorado Ave. 

BEND 

millinn.com 

Rabbit Tales Georgia Gerber 

NW BY NW GALLERY 

Original art by regional masters defines 

this destination gallery. Celebrating 30 

years of excellence with public sculpture 

by gallery artists throughout Cannon 

Beach. NW By NW Gallery represents 

a collector’s selection of bronze 

sculpture by renowned public sculptor 

Georgia Gerber. Visit the Sculpture 

Garden featuring contemporary 

sculptor Ivan McLean. 

503.436.0741 

232 N. Spruce St. 

CANNON BEACH 

nwbynwgallery.com 

OREGON GARDEN 

RESORT 

Escape to Oregon Garden Resort, a 103- 

room, pet-friendly resort set amid an 

80-acre botanical wonder showcasing 

thousands of plants in more than 20 

colorful specialty gardens. There’s 

something for everyone! Explore rare 

conifers, beautiful water features, garden 

art, a 400-year-old Signature Oak tree, 

a fun garden just for kids, pet-friendly 

plants and more. After exploring, relax 

in the resort with a spa treatment, a 

gourmet dinner and cocktail and live 

music nightly. Fun events happen 

throughout the year, including an annual 

Brewfest over Father’s Day weekend, 

and Christmas in the Garden featuring 

lights, ice skating and artisan vendors 

each holiday season. 

503.874.2500 

895 W. Main St. 

SILVERTON 

oregongardenresort.com 

THE OLD MILL DISTRICT 

The Old Mill District is Bend’s 

most unique shopping, dining and 

entertainment experience. The rich 

history of the former sawmills is coupled 

with spectacular mountain views, scenic 

river vistas and an extensive trail system 

to enjoy the outdoors. More than 55 

local, regional and national retailers and 

restaurants call the Old Mill District 

home. Riverside restaurants, trails, shops 

and shows. Bend is here. 

541.312.0131 

450 SW Powerhouse Dr. 

BEND 

theoldmill.com 


1859 MAPPEDThe points of interest below are culled from 

stories and events in this edition of 1859. 

Live 

Think 

Explore 

32 

Oregon Truffle Festival 

64 

Canvas 

98 

Pendleton Underground Tours 

36 

Pachamama Farm 

66 

Atticus Hotel 

100 

Sweet Creek Falls 

40 

Steamboat Inn 

68 

Oregon Social Learning Center 

104 

Heceta Head Lighthouse B&B 

54 

Kingdom of Golf 

70 

Anna’s Bridal 

106 

Tillamook Rock Lighthouse 

56 

Bonneville Dam 

72 

Lewis & Clark College 

112 

Ketchum, Idaho 


Pursuing excellence 

through fitness 

61615 Athletic Club Drive (541) 385-3062

Until Next Time 

Showing Me the Way Home 

written by Susannah Bradley | illustrated by Allison Bye 

THE PICTURE ON the video screen was dark and grainy, 

blurry around the edges with three disks at its center. It 

might have been a satellite image of planets in a distant 

solar system, remote and mysterious as fate. And in a way, 

it was. As I lay on the surgical table at Portland’s Oregon 

Reproductive Medicine, staring at my three tiny embryos 

on the screen, I willed those planets to become my new 

world. Fate, luck and nature had all failed me in my quest 

to become a mother, and so it was up to science. 

The surgical team finalized its preparations, and I 

watched in awe as the doctor drew up each microscopic 

fertilized embryo in a pipette for transfer back to my 

body. I didn’t feel a thing as the transfer took place, but 

psychically, it was huge. If the transfer “took,” I would soon 

be the mother of a baby … or three. 

The embryo transfer is the last step in the arduous IVF 

process. After weeks of injections, ultrasounds and blood 

tests, eight eggs were retrieved and cultured in ORM’s 

lab. By the fifth day, three embryos had formed, and the 

clinic prepared them for transfer. After that, there was 

an almost unbearable two-week wait to find out if the 

process had worked. 

I’ve spent most of my life in the Pacific Northwest, but 

I came to Portland for IVF because Oregon Reproductive 

Medicine’s success rate for people my age was among the 

highest in the country. While my husband was working 

in Northern California during a brief career detour, I 

spent the two-week wait falling in love with Oregon, my 

embryos, and ultimately the idea of a home among the 

sheltering trees. I made bargains with the universe (“If this 

pregnancy takes, I promise to …”) and saw auspicious signs 

everywhere I looked. Red-haired twins shouting “Happy 

New Year!” on Hawthorne Boulevard in the middle of July. 

Clouds shaped like horses gamboling in the sky over Hood 

River. And on a quiet morning in Forest Park, the deer who 

stopped and watched me watching her on the trail filled 

me with a deep sense that everything was going to be fine. 

While my embryos were going about the work of 

dividing and implanting, I was discovering neighborhoods, 

wandering through parks, and eating a lot of pizza, pastry 

and ice cream. I was making myself at home. 

“Just wait until the rain starts,” people warned. “Everyone 

loves Portland when the sun is shining.” But this was love, 

and I knew better. 

Two weeks later, the call came on a Tuesday morning. 

One of the three embryos had implanted, and we were 

going to be parents. I joined my husband in California 

and made all of the usual preparations for the birth of 

our son, but I missed Oregon the way you miss a person. 

I looked out our kitchen window at the arid hills of the 

Diablo Range and wished for green mountains and lush 

forests instead. If home is where a family’s story begins, 

then our family’s home couldn’t be anywhere but Portland. 

My husband agreed, updated his resume, and before long 

we were hunting for a home for our fledgling family. 

Now, we’re raising our son—and his two younger 

brothers—in a ramshackle treehouse in Portland’s 

Southwest hills. Our boys love rain puddles and slugs, 

and falling asleep to the calls of coyotes and owls. They 

are Oregonians with a deep appreciation for our state’s 

natural treasures and a sense of wonder for the beautiful 

place we call home. My oldest boy loves to hear about 

the month I spent alone, discovering the places we now 

explore together, willing him into existence and making 

promises to the universe to be the best mom, if given 

the chance. I’ll always be grateful to the team at Oregon 

Reproductive Medicine for that chance—and for showing 

me the way home. 


TOGETHER WE CAN 

mercycorps.org 

Help us transform lives today. 

Freeal, 15, survives in a refugee camp after fleeing her home in Mosul, Iraq.

1859 Jan | Feb 2018

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