Portland Interview Magazine #27

INTERVIEW

ISSUE N ยบ 27 2018

TRAIL BLAZER

IN HIS OWN RIGHT

DAVID LUCAS M A U R I C E L U C A S F O U N D AT I O N pg. 40

PortlandInterview.com | $4.95

INTERVIEWS Mike Wright | Steven Cook & U'ilaniku'ulei Vele | Peter & Amanda Gillies | Troy Dixon Chris Onstad | Sam Klein | Chelsae & Glenda Thompson | Dave Pendleton & Jack Henniger

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CONTENT ISSUE 27 2018

COVER INTERVIEW DAVID LUCAS MAURICE LUCAS FOUNDATION

40

SPECIAL FEATURE MIKE WRIGHT AUTHOR MEAD CO.

28

DAVID LUCAS

FEATURE INTERVIEW STEVEN COOK & U'ILANIKU'ULEI VELE CHAPEL HILL

10

PETER & AMANDA GILLIES HOUSE OF SPAIN EVOO

16

TROY DIXON DIRECTOR OF FOOD & BEVERAGE AT THE PORTER

22

CHRIS ONSTAD PORTLAND SODA WORKS

34

SAM KLEIN ARTIST

52

CHELSAE & GLENDA THOMPSON M SEED THRIFT STORE/OUTREACH

58

DAVE PENDLETON & JACK HENNIGER BRIDGEPORT BREWPUB/BREWING

64

PETER & AMANDA GILLIES

CHELSAE & GLENDA THOMPSON

HEALTH STEM CELLS

57

TRENDS MENS / WOMENS

70

NEWS VANCOUVER, WA CAMAS, WA LAKE OSWEGO DOWNTOWN

71 71

NOB HILL PEARL

74

ALBERTA

74

HAWTHORNE MILWAUKIE

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DAVE PENDLETON & JACK HENNIGER

SAM KLEIN

U'ILANIKU'ULEI VELE

CHRIS ONSTAD

MIKE WRIGHT

72 72 73 73 73 74

HILLSDALE

TROY DIXON

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LETTER

As Portlanders, we’ve all become accustomed to change. But the finer nuance to observe in our neighborhoods, businesses, and institutions, is transformation.

When something not only changes, but transforms into something new, it often becomes something much better. Transformation is a common thread that runs through several of the articles in this issue of Portland Interview.

The New Pearl Perspective

Nothing has the power to transform like genuine caring for others and serving those in our community that need it most. From our cover story featuring David Lucas (pg.40), who runs the Maurice Lucas Foundation and is making a difference in the lives of youth in Portland every day, to Chelsae Thompson (pg. 58), who conquered drug addiction and now helps others to do the same through her thrift store called M Seed, we can see their caring service to our community on their faces, and in their stories.

Also in this issue, olive oil is experiencing a transformation too, as House of Spain (pg.16) infuses olive oil with CBD from trees, and the folks at Author Mead Co. (pg.28) are transforming traditional mead using craft brewing principles. Two other lively meeting places to imbibe drinks and nosh on Portland cuisine are the recently remodeled and transformed Export Lounge at The Porter Hotel (pg.22), and Chapel Hill, the happening new hotspot that fuses good food and drink with inclusivity and sanctuary (pg.12).

Don’t forget Bridgeport Brewing owner Dave Pendleton (pg.64), who has been instrumental in transforming Portland into a thriving microbrew mecca. We have also added a dash of art from Sam Klein (pg.52), a splash of summer fashion trends (pg.70), a small dose of health and wellness advice (pg.57), and a pinch of news and events to round things out. We hope you will take the time to read each article, and perhaps imagine ways that you too can help transform our great city for the better!

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Portland Interview Magazine and the entire contents of this issue are copyright 2018 Choose Local Media Inc., all rights reserved and may not be reproduced in any manner, in whole or part without written permission from Choose Local Media, Inc. Published by Choose Local Media, Inc. Portland Oregon © 2018

PORTLAND INTERVIEW

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NEZ HALLET / DAVID BENTLEY JUSTIN FIELDS MERLIN VARADAY DAVID BENTLEY TIM SUGDEN GARY MENGHINI MERLIN VARADAY, JUSTIN FIELDS, ADELLE MCLEAN, DAVID BENTLEY, EMILY PENN, JYSSICA YELLAS, BYRON BECK, KAILLA COOMES, KYLE COLLINS, DR. MARK GABRIEL D.C. TIM SUGDEN JOSHUA LEE BURNETT TIM SUGDEN AL DENNISON TIM SUGDEN, DAVID BENTLEY, AL DENNISON, KYLE COLLINS, GRANT THURSTON, DENNY SHLEIFER ROBIN FARM KATIE WISE

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FEATURE

Chef/Owner, Chapel Hill

I fell in love with the rush and making sure that every dish I put up for my chefs was up to their standard, and eventually I developed my own standard. - Ui

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t h e P of PORTLAND A I S E

Sanctuary. It’s not exactly the first word that comes to mind when you think of a place to have a drink.

But that’s exactly the well-intended goal of Chapel Hill, already one of Portland’s hottest, and most inclusive, drinking and eating establishments, even though it’s only been open a few months.

Located on the upper end of Southeast Hawthorne Boulevard, this darkly lit house of well-crafted cocktail worship, and heaven-sent vegan-friendly cuisine, comes from the same team that created Sandy Boulevard’s incredibly popular godsend, Church.

The mission statement for this divine drinkery with a missionary zeal to do the right thing states that “Chapel Hill was intention-

What compelled you to open Chapel Hill?

Steven: After being in the industry for a while I saw a tremendous opportunity to connect with the community and go beyond providing food and drink. I think there exists a lot of potential for enhancing and strengthening our communities as well. That’s why I like (Chapel Hill’s) religious theme. I think it calls attention to the similarities between religious institutions and restaurants and bars.

These institutions offer an opportunity to connect with others and support each other through shared experiences and values. I love the idea that we can facilitate these interactions and encourage community involvement.

Can you tell us about the team at Chapel Hill?

Steven: The food menu was developed by Ui, who worked extensively with co-owner Jacob Gross, and the rest of her

Chapel Hill’s Steven Cook and Ui Vele

W O R D S Byron Beck P H O T O G R A P H Y Tim Sugden

ally designed to reflect the values and makeup of the community through shared food, drink and experience. Each element has been carefully constructed as a means of facilitating community engagement that is rooted in inclusion, equity and safety: a place to freely embrace self-expression and celebrate the fabric of our community.”

And it doesn’t stop there. The owners of Chapel Hill are also spreading the gospel of their nonprofit organization, 1 Portland.

A safe space, aka “sanctuary,” 1 Portland was recently launched for those specifically in the restaurant and bar industry.

Portland Interview Magazine had a chance to commune with co-owner Steven Cook, 38, and Chef U'ilaniku'ulei Vele, aka “Ui,” 29, about their personal and professional inspirations as well as what’s in store for Chapel Hill.

(female-centric) crew. It’s just inspirational and, in the spirit of inclusivity, they have made everything available vegan and/or gluten free as well. Kinzi Ford helped curate the cocktail menu alongside our bar manager, Rachel Stolfe, with a focus on being innovative, accessible, light, and fun. We have really aimed to be more cooperative than hierarchal, offering profit sharing, and making decisions communally. Ideally, our internal structure should reflect our values and strengthen our commitment to the greater community. I look at the concept of community as being comprised of the sum of many important and enriching micro-communities, especially here in Portland. I think we have a unique opportunity to serve as a medium for engagement between communities that might not always end up in the same place or feel comfortable in the same place.

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Tell us about your non-profit organization, 1 Portland.

Steven: 1 Portland is geared toward creating a safe and inclusive environment within the (bar/restaurant) industry in order to facilitate the community engagement. We work with many community organizations, including Raphael House, on both sexual assault prevention and equity training (which is led by our incredibly talented Executive Director, Terralyn Wiley). Both trainings are workshop-based, semi-annual, and intended to grow and evolve over time as a result in order to keep the curriculum current relevant. Although we are aware that it would be impos-

sible to guarantee safety and inclusivity, we know we are actively transforming our values into concrete action and doing all we can to create and maintain that environment.

Why start it, and why now?

Steven: Working in this industry, we can see that, at the heart of it, people need a place to relax, enjoy and connect with others. It soon became apparent to me that in order to enjoy those experiences, one must first feel safe, respected and represented. Unfortunately, it takes active engagement and commitment to those values to

I look at the concept of community as being comprised of the sum of many important and enriching micro-communities, especially here in Portland. - Steven

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Forest Heights

?

2041 NW Miller Rd | Portland, OR 97229 | 503.719.6997 | NaturalMarketOR.com

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Mattia, moved here to start working in a restaurant that her best friend had taken over as the Executive Chef. She told me she would give me a job and a place to stay until I could get established. So, I did. I packed three bags, bought a $92 Amtrak ticket and started working up here. The moment I got off the train I knew Portland was going to be my home.

I knew I was exactly where I was supposed to be. I haven’t looked back.

What is it like to be a chef in Portland, Oregon?

Ui: It’s been incredible. I’ve only lived here going on three years now, but this is what I came here for. I knew Portland’s food scene was expanding and growing and I want to be part of that.

Can you tell me how you became involved with Chapel Hill?

Ui: I became friends with Jake…shortly after I moved here through a mutual friend. His passion for food and this industry matches mine. I was working on the line at Departure when Jake approached me and asked me to join him on this new venture. We collaborated on this menu which is inspired by our favorite flavors and foods. I appreciate him believing in me and trusting me to run this kitchen.

Can you tell me about the kitchen team behind Chapel Hill?

Ui: Queer. Female-dominated. Strong. Funny. They work hard every single day to make sure this place is going to have a smooth service. It’s also very green. This is the first kitchen for two of the people on my crew. I just promoted one to the line because she just gets it. The flow of service clicks with her.

I’m excited to see her grow. She’s going to outgrow this place and I’ll be proud to send her off to her next restaurant and chef. They all bring something fresh to the table. I’m proud to work beside them every day. PI

ÜÜChapelHillPDX.com | 4380 SE HAWTHORNE BLVD | 971.255.0157 facilitate that type of environment. I suppose I just became excited about the prospect of doing such a thing, and it led me down that path. Ultimately, we’d like (all our businesses) to be a part of a much larger movement geared toward shifting bar/restaurant culture in such a way that it reflects the values we hold dear.

Ui, where did you grow up?

Ui: I was born in Honolulu, Hawai’i. My family moved to the Bay Area in California and finally ended up in the Central Valley where I spent most of my (early) adulthood.

What made you want to become a chef?

Ui: I kind of fell into cooking. I started at a grimy burger spot in Modesto and never stopped growing. I became obsessed. I knew I wasn’t going back to school. I fell in love with the rush and making sure that every dish I put up for my chefs was up to their standard, and eventually I developed my own standard.

Why did you choose to be a Chef in Portland over other cities?

Ui: Portland chose me. My previous Chef from Sacramento, Katrina

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FEATURE

Owners, House Of Spain Evoo

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Evolving OLIVE OIL W O R D S Kailla Coomes P H O T O G R A P H Y Tim Sugden

Owners and founders of House of Spain EVOO (Extra Virgin Olive Oil) Peter and Amanda Gillies, exude passion, and their story is a bit of a whirlwind. As a married couple and new parents, they quit their jobs, went head-first into their business, and created a successful product in less than two years. They say that their 15-month-old daughter Sophia, “is an awesome representation of our business because we started this right when she was born... we are like toddlers in this business. It’s been a wild ride.”

They first started importing EVOO 16-months ago, but just 11 weeks ago they launched their very own brand and unique product. Their product is a premium Spanish Extra Virgin Olive Oil combined with CBD, and is currently featured in restaurants all over Portland, from Gravy to Noble Rot, it’s not hard to find. For them, the sky’s the limit and nothing is impossible. We sat down with the couple to hear their story and more about their product that has just taken off.

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Can you tell me how you got started?

Amanda: My father grew up in poverty in a small town in Spain, and when he came here at 28 his family began to send him the wicker furniture they made, and he started selling it. In the 40 years since that time, he has been able to establish a solid international supply chain that we are now privy to.

Peter and I had been in the restaurant industry for about 40 years combined when I got pregnant with Sophia. At that point, we had already been looking to create our own business and do something on our own. My father had previously tried importing extra virgin olive oil and selling it. He really wanted to do it, but just didn’t have the time for it, so when I got pregnant, he was like, “I have these amazing sources of olive oil in Spain, would you guys be interested in importing?”

And I said, “yeah why not?” He introduced us to these sources and then was like, “OK, good luck, I’ll be here if you have any questions but you’re on your own.”

When was this?

Amanda: We started importing in the beginning of 2017, and it was awesome.

Then we started doing more research on CBD and what we could do with it. CBD is responsible for so many health benefits, and so is EVOO. We did our research, and not only do they work together they are actually synergistic, they help each other. They interact with the same endocannabinoid system.

How did you get started?

Amanda: We made a couple of test batches and they went amazingly and from there we decided to create our own brand. We originally sourced our CBD from hemp, but what is so amazing about what we have done is that not only are we priding ourselves of going to Spain and sourcing the best EVOO, we are also sourcing our CBD from an invasive evergreen species. This means our CBD contains zero hemp, zero cannabis, zero THC, and is 100% legal in every city and state. Our CBD does not require the land, water, pesticides, fertilizers or resources that are needed to produce hemp or cannabis. It also doesn’t contain any heavy solvent or heavy metal residuals, which makes it not only the purest, but also the most eco-friendly.

Wow, that’s an amazing story! When was the official launch?

Peter: It’s only been about 11 weeks since our launch and it has been so well received.

We have gotten into numerous restaurants and dispensaries including; Gravy, Noble Rot, Firehouse Restaurant, Haymaker, Pakalolo…and the list goes on.

When did it click that olive oil and CBD actually go together?

Amanda: Peter actually had been pushing that idea for a while. He thought, “What can we do to breathe new life into olive oil?”

Peter: Given the landscape of Portland, I started to see the health benefits of CBD and started doing more research. We contacted all the people we needed to, and we were slowly able to put it together. A lot of the research was on my own accord.

And we finally figured out how to do it. It’s been an awesome experience and we are having so much fun.

Did you guys have a moment when you looked at one another and said, “we did this, we are actually doing this?”

Amanda: Uh every second of every day! Ten times a day we look to each other and say, is this crazy, are we crazy? We left our jobs and I keep saying, we are either really brave, or really dumb. I don’t know, only time will tell. Everything is pointing towards this, and there have been so many serendipitous things that have just happened and fallen into place.

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What has the reception been like?

Amanda: The feedback has been phenomenal. That’s really special and rewarding and motivating. This is awesome - we love it, we think it’s amazing, but at the end of the day other people must like it as well, and people are loving it!

How did you first start selling the olive oil to people?

Amanda: The first time we launched our CBD infused EVOO was at the Vancouver Women’s Show. We had our official introduction there and even though the show was slow we still had our best day ever. It gave us the confidence we needed to keep moving forward. That was our intro to the market and it's been a whirlwind ever since.

What are your future goals?

Peter: Our goal is to become a nationally recognized brand known for health, quality and superior service.

Peter and Amanda will be going to Tales of the Cocktails in New Orleans, where they will be collaborating with New Deal Distilling. Their product is available online, and we encourage you to look out for them at the Alberta Street Fair, Portland Night Market, Estacada Uncorked, Wild About Game, and the Gresham, Wilsonville, and Milwaukie Farmers Markets all summer long. PI

ÜÜHouseOfSpainEvoo.com

Peter: We are trying as hard as we can, and if we stay persistent things will work out one way or another.

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FEATURE

The Porter

Anticipatory Service

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It’s a notion from a bygone era - a full-service hotel where your needs and desires are met before you even know you have them. The Porter (1355 SW 2nd Ave.), a Hilton Curio Collection hotel which opened its doors on April 4th this year, hopes to offer that experience to their guests. The interpersonal element is felt immediately upon entering the lobby, and is a philosophy that continues in the four (yes, four!) outstanding dining outlets on the property.

Troy Dixon is the Food and Beverage Director of all four: The Portland Exchange, a charming “grocer” connected to the lobby, Terrane Kitchen + Bar, a provincial Italian eatery which features fire-roasted meats and house made pastas, Chiosco, an adorable pizza window outside the hotel at SW 2nd and Columbia, and - last but not least - xport bar & lounge, which is perched on the 16th floor and boasts an unmatched view, international tapas and sparkling wine cocktails (see sidebar).

Drawing on 18 years of leadership in the restaurant industry, including four years as the Director of Food and Beverage at the RiverPlace Hotel, five years as the General Manager of Ruth’s Chris Steak House and two as the GM of Bluehour, Troy has already played a major role in taking Portland’s bountiful dining scene to the national stage.

What is the key to such an enormous venture, according to Troy Dixon?

Human connection.

TROY DIXON D I R E C T O R O F F O O D A N D B E V E R A G E AT W O R D S Merlin Varaday P H O T O G R A P H Y Tim Sugden

The Porter Hotel is open, as are The Portland Exchange, Terrane Kitchen + Bar, Chiosco and xport bar & lounge. What was it like to watch these four dining outlets coming together from a vision?

It was a really exciting to be able to watch it go up floor by floor! I joined the project about mid-July of 2017, so not a window was in place yet.

Executive Chef A.J. Voytko, who I worked with at the RiverPlace Hotel, came on shortly after, so from a build-out construction standpoint, it was really exciting - especially with F & B - to see all the electricity and plumbing, etc. being pulled in, and to literally see the operation grow and flower from the ground up. That part of it was really special, because you don’t typically go from new building to new building. There are usually only a sprinkling of them in one’s career. It has been a lot of fun.

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“In hospitality, the key to success is genuinely caring about people.”

It’s a process that is still continuing today. Planning something on paper is much different than interacting in three dimensions. We didn’t really know what the reality would be like. For example, xport bar & lounge just blew up – we didn’t know how busy it was going to be!

What would you say is the inspiration behind the theme of The Porter’s dining offerings?

The inspiration and motivation is filling a niche that is still pretty wide open here, and that is delivering really genuine, authentic hospitality all of the time.

I’ve always wanted that to be our bread and butter (laughs) – pardon the pun!

I think the main thing that drew me to this project is the opportunity to create a culture around service. We are seeking to corner the market on service. And that’s really what we are about, and what we are trying to lay the groundwork for, in these first few months to a year.

I’ve been able to curate an amazing leadership team for every food outlet in the hotel. Culture flows down from there. Working really hard to find the right people – people who love what they do – is much harder than just trying to fill positions. We have done really well finding people who are passionate in what they do and who really embody the spirit of service. They enjoy serving others. Skill sets and tools are all teachable, but finding those people who are all about that is really where our work lies.

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Do you have an example of what that would look like in an interaction with a guest? What is it about the spirit of service that would make it a special experience for that guest, and would differentiate it from another dining experience?

Great service is an art form. It’s having everything that you need, and never having to ask for it. Great service is being assisted by someone who is profoundly educated in what they are doing, in what the concept is. In the best case scenario, the servers will know the menu and the ingredients as well as the culinary team. That’s really a huge part of what we are doing – basing a large part of our culture on education. That’s when you can really take the leap into greatness. Once the knowledge piece is down, and you have repetition, you don’t have to think about it as much. Now you can just focus on listening to the guest and trying to absorb their preferences – what do they like to drink? Is there anything they typically enjoy?

There is a point where you break through the walls of “you are a guest and I am a server” and get into those special moments where you can start building a relationship. In hospitality, the key to success is genuinely caring about people. Connecting with people emotionally is what it’s all about.

That’s what I have always loved about this business.

The relationship piece. People choose your restaurant as a place to spend their money, and – more importantly – their time. They choose it as the place to share an important moment in their lives – a birthday, an anniversary or even a divorce! That’s the message we try to get out there really profoundly and consistently.

It’s a special thing to be a part of the fabric of someone’s life. Hopefully, when they exit we will have left an indelible mark.

When people talk about fine dining, it isn’t a white tablecloth or crystal glasses – it’s that service connection. It’s the human beings that make it sing.

When that is really dancing, that’s what makes a fine dining experience.

What are your hopes for these four food and beverage outlets in the first year of The Porter being open?

By the end of the first year, I want to see exceptional consistency in everything we are offering. One of the hallmarks of success – the difference between a good restaurant and a great restaurant – is that the great restaurants don’t really have any off days.

There’s no B team. The service is amazing any time you go. That’s the one thing you can own. We can make a dish that is perfectly designed, but it’s the service that makes all the difference. PI

ÜÜCurioCollection3.Hilton.com

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P R E PA R E T O B E

X P O RT ED

W O R D S Merlin Var aday

xport bar & lounge, pe rched aloft on the 16 th floor of The Porter, is bringing an element of excitemen t and sophistication to the Portland dining scene. There’s an exclusive vibe more likely to be seen in Los Angeles or Las Vegas.

From the moment you exit the elevator and are welcomed at the host stand, you know you are experie nc ing something unique. Jaws dro p at the sight of the imp ressive décor. Most notewort hy - goblet-shaped ligh ting fixtures hanging downward fro m the ceiling change co lor in an undulating wave. Stretc hing from end to end at the top of The Porter, xport bar & lounge boasts two outdoor dining patios with unmatched city/river views. Circle up by the fire pits and enjoy! xport bar & lounge’s menu features interna tional tapas and sparkling wine cocktails , expertly paired. Try the Callooh Callay (aged rum, ne ctarine shrub, lemon an d St. Germain) paired with the Langkaw i Prawns. Or sip Anoth er, Darling (Aperol, Cynar, straw berry syrup, prosecco an d a rinse of absinthe) and relish the vibrant Beet Hummus.

Remembering Rembrandt (Ge never and dry gin, ros e Vermouth and Saler’s gentian liqu eur, with a touch of lem on verbena) is a good match for the mouth-watering Crab Tots.

Watch for new menu items, like the Oregon Albacore with a dry rub of Vadouva n spice, seared rare, an d served with a raw cherry chutney, fennel soubise and ch err y fluid gel or the Fried Quail ‘n’ Wa ffle with succotash an d bro wn butter maple syrup. There are also gorgeous seafoo d towers.

“The Royal” includes fresh Pacific Northwe st oysters, clams, poached gulf prawns, Dungeness cra b, caviar, and ahi tuna poke.

Don’t miss Champa gne Hour Wednesda ys from 6:00 pm to 8:00 pm. A dif ferent Champagne ho use will be showcased each we ek, with special flights on offer (one vintage and one new variety), plus $1.00 oy sters and 15% off of all bottles of bubbly. A live guita rist will set the tone.

If you want to amp up the energy level, xport bar & lounge will host a live DJ Frid ay and Saturday nights fro m 7:30 pm to 11:30 pm.

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FEATURE

Co-Founder/Brewer, Author Mead Co.

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W O R D S Adelle McLean P H O T O G R A P H Y Tim Sugden

A Mead of Their Own Everyone loves a good story. This story takes us to a field that for over a hundred years felt the dusty hooves and heard the low moos and deep bellows of grazing cattle. A century farm, still nestled in the dotted tree-lined, landscape of NW Vancouver, and all too familiar with the prevailing winds that whirl through the tall blades of grass, whipping around fence posts, cutting across the graveled driveway and rattling the giant, rollup doors of a state-ofthe-art, brewing facility.

Out walks Mike Wright, co-founder and head brewer of Author Mead Co. He strolls the property surrounded by history; by serenity and the periodic buzz of honey bees. Quietly resting on the horizon sits the snow-capped peaks of Mt. Hood -the same view that greets the morning sun and compels him to say, “I’m just blessed to come out here and do what I do for Author Mead. And I get to work in the environment that you see here today. It’s... just amazing.”

Checking the hydrometer -his mind continuously immersed with re-envisioning tradition. How do you take the oldest fermented drink known to man and ignite the taste buds of the Pacific Northwest? Just ask Mike. He'll tell you the story….

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It's Nice To Be Able To Take That Experience That I've Learned Being in the industry of craft beverage brewing, how does the term, Author come to fruition?

Our team wanted to work on something where we write our own story, something original. That's where the idea of Author Mead Co. came together. We’ve re-envisioned traditional mead by applying craft brewing principles to mead, with the mission of revolutionizing the craft beverage industry. Just think about it: as an author, you're creating a book; a story.

We’re creating our own story with our Draft Mead.

For those unfamiliar with traditional mead, could you shed some light on its origin?

Mead is one of the oldest, fermented beverages that goes back over thousands of years. You know how wine gets its sugar from grapes, cider from apples, beer from barley? Mead gets it from honey.

Traditional meads have a “stillness” so-tospeak. What is Author’s approach?

I categorize mead into two categories: still mead, which is not carbonated, and draft mead. What we are creating here is a Draft Mead. It's carbonated like a beer. It’s light, crisp, easy to drink. Traditionally meads can be 12% ABV or even higher, like a wine. Our mead is 6 ½% to 7% ABV. It’s not syrupy like other traditional meads or “hot” because of the high alcohol content. This allows us to highlight some of the other ingredients and aspects of our Draft Mead.

Author selects its honey from local beekeepers. What do you look for when sourcing honey?

We partner with very select beekeepers because we want quality and to know the origin of our raw and unfiltered

honey. Our honey is produced in very iconic areas of the Northwest, including the Willamette Valley, Yakima Valley, and across the Columbia Basin. We utilize other ingredients like raspberries, sourcing them from farmers in Oregon.

Same thing with Marionberries, which are unique to Oregon. The semi-sweet doesn't have any fruit, but really focuses on the local honey as the primary ingredient. Our Semi-Sweet is honey, water and yeast. It's as simple as that.

What’s really exciting about Author Mead Co. is its innovation in mead making. How is Author leading the way in breaking the tradition?

My background experience is in beer making. We took the techniques of that industry and pioneered a new method of making mead almost exactly like I brew beer. We are not constrained to a typical mead box, so we are mixing our yeasts, grabbing them from the beer and wine industry. This allows us to take our temperatures to certain degrees and we’re able to drop them out of suspension, stopping the fermentation process, allowing you to taste the honey profile and the fruit we've selected.

Mike, your success in the brewing industry is impressive and key to the success of this company. Tell us a little bit about yourself and what it is you do.

I started brewing beer from home about 5 or 6 years ago. I contracted with other breweries in the local area and we formulated recipes, competed in brew challenges like the Washington Beer Awards, and won medals/awards. It's nice to be able to take that experience that I've learned from beer brewing and marry it to making mead.

Your headquarters are located on this beautiful, old, family farm. Are you planning to do anything with the old farmhouse that was built over a hundred years ago?

Yes, absolutely. Our plans are to restore its historic nature, bring it onto the brewery property and utilize that as a tap house.

I'm kind of envisioning... it's night time, it's cool out, we have a fire going, Edison bulbs hang overhead as we're serving food, drinking Draft Mead and having a good time. All in Clark County on this old farm.

I’ve had the opportunity to sample your Draft Meads (My thoughts? More Please!) How would you characterize your flavor profiles?

The three that we’re talking about here are the Semi-sweet, the Raspberry and the Marionberry. The Semi-sweet is the flagship style and it boasts a golden color and crisp character. When we’re talking about the Marionberry Draft Mead, this style is full-bodied and has a nice refreshing flavor. My favorite Draft Mead is the Raspberry. It’s sweet, a bit tart and what I love more than drinking this one is when my glass is empty you can smell the remnants of raspberries and honey.

Where can fans and the curious-minded find Author Draft Mead in Portland and Vancouver?

We offer our Draft Mead on tap and in cans. Soon, we’ll be in bottles. We are selling at People's Food Co-op in Portland, Green Zebra, and we have it on tap at Oregon City Brewing in Oregon City, ABV in Hillsboro, the Growler House in Sherwood and Newberg. On the Vancouver side, we’re in Ben's Bottle Shop, and Hockinson Market on draft and in cans. We are expanding and have other retail locations

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lined up. The response has just been overwhelming, so we’re kicking up production and increasing our efficiency to get more product out there.

So, what's next?

We have huge plans for Author Mead Co. Besides opening a tap house on our property, we are in the process of finalizing one of our recipes: our Dry Mead, which is not sweet. Then, we will be launching our IPM, an India Pale Mead which is a play on the IPA beer. We are going to continue growing Draft Mead because this product is a game changer.

You are awakening the Pacific Northwest’s senses with not only the revival, but the TRANSFORMATION of mead.

What is the dream?

As an owner, the dream is that Draft Mead gets elevated in the ranks of craft beverage, and consumers can find it anywhere they would a craft beer or cider. As a brewer it’s kind of funny, but I have this thought or a dream. I'm lying there thinking, “barrel aged meads.” Without getting into specifics, this mead that we have envisioned is one that is aged in an old Bourbon Barrel and maybe we’re using coconut or using Madagascar vanilla beans along with a meadowfoam honey, and all those flavors combined gives a bourbon-y flavor. It might be a little sweeter, it might be a higher alcohol content, and it’s a seasonal mead. It's things like that, that we are constantly thinking about -- merging the beer industry, recipes, and craft into this mead world that we live in. PI

ÜÜAuthorMead.com

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FEATURE

Co-Founder, Portland Soda Works

ortland Soda Works was founded in 2013 by two friends - Dan McLaughlin and Chris Onstad. When Chris quit drinking he noticed a lack of exciting non-alcoholic options at bars and restaurants. Tired of coffee and soda as his only beverage choices, he set out to create what he called the “Belgian beer of craft soda.” He and Dan started experimenting with recipes in their home kitchens in 2012 and before long they were selling their products to restaurants and bars. Portland Syrups started taking off.

This is probably a good time to point out that Chris and Dan’s company is called Portland Soda Works and the line of concentrates they’ve been creating for the last five years is called Portland Syrups. This was done intentionally, as they hope to expand and create different lines of beverage-oriented products - perhaps a ready-to-drink soda or a line of bitters.

At the time that Portland Soda Works was getting off the ground, Chris was a full time graphic artist. He’s also a former food critic for the Portland Mercury and was heavily immersed in the food and beverage culture of Portland for many years.

Dan was a full-time blogger, investigating the 10,000-hour theory (from Malcom Gladwell’s book Outliers) and writing about human performance. In 2016, three years after starting Portland Soda Works, they left their day jobs and now both work full time at the company they started.

Chris is deeply familiar with the food and beverage world, where he spent many years working. He’s incredibly knowledgeable about beverages, privy to all the classic flavor combinations. Dan got his first espresso machine in the sixth grade and “was always interested in drinks and beverages and teas and coffees and… combining my own flavors”. Together they’re a team that can draw on classic flavor profiles that people know and love, but put their own unique take on it. According to Dan, “[Chris] would know what a traditional combination was and then I would throw something really random into the equation and it would either be horrible or really good. So, it’s just a ton of experimenting.”

Their flagship flavor and one of their most popular, the Root Beer, went through over 150 variations before they landed on the final recipe. Chris and Dan are serious about their flavors and work obsessively to get it just right.

Currently, the Portland Syrups line has eight flavors: Root Beer, Ginger, Spicy Ginger, Rose Cordial, Hibiscus-Cardamom, Vanilla-Spice Rooibos, and Rose City Tonic. They feature a rotating limited-release flavor that changes based on the season or an exceptional flavor combination they stumble upon in all their experimentation.

The Rose Cordial is one of their most coveted summer flavors - the bright pink color makes it especially appealing for weddings. Portland Syrups pride themselves on being a fun 34 | PORTLANDINTERVIEW.COM

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Many of their flavors are inspired by local Portland restaurants and their customers. Their Rose Cordial was created when they encountered a brewery who was looking for a very specific flavor profile. They didn’t want that typical potpourri rose flavor that can overpower other elements in a drink. The outcome is fantastic - a slightly sweet and subtle rose flavor that complements and enhances, rather than dominates, the drink it’s added to.

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W O R D S Emily Penn P H O T O G R A P H Y Tim Sugden

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"The kids can get a splash in their soda water and then the adults can put it in prosecco or make a vodka cocktail, And if you have friends who don’t drink, you can make them something unique and different." product for the whole family. “The kids can get a splash in their soda water and then the adults can put it in prosecco or make a vodka cocktail, And if you have friends who don’t drink, you can make them something unique and different.”

In true Portland fashion, they also love to draw from local ingredients unique to the Pacific Northwest. In the past they’ve put out limited edition flavors utilizing Douglas fir tips and juniper berries. They’re hoping to create an Oregon Berry flavor this summer.

In the case of their limited-release Summer Chai, Dan was looking for a chai flavor that would work in cold sparkling water. He tried creating the concoction with different chai teas that he had on hand, but found that none of them tasted just right when combined with effervescence. Dan set out to create a smooth chai flavor that married with the bubbles and he totally nailed it. Slightly sweet and just herbal enough to get that chai flavor across without being overpowering.

Portland Soda Works is growing, but their biggest concern is quality. They take a lot of pride in the high-quality and small-batch process that they’ve created. They also really enjoy their jobs - being a part of the daily process, cultivating relationships with their clients and collaborating with other local companies. The maximum batch size is 40 gallons and they still hand bottle, label and shrink wrap the bottles themselves.

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They carefully steep their botanical ingredients to extract flavor and nutrients. Then they add cane sugar as the sweetener. One of the other admirable things about Portland Syrups is that they strive for less sweetener than the typical simple syrups you find behind bars. A traditional syrup is 67% sugar and theirs is 40% sugar. The goal is to continue to knock down the sugar content every year and experiment with using other natural sweeteners.

The original intent behind Portland Syrups was to create a unique alternative to an alcoholic beverage that still felt fancy and tasted exciting. Dan believes that “in a place like Portland, people are gravitating more towards herbals. Less booze and more like

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oh, I’ll have an edible and a really nice, fun non-alcoholic drink.” Portland Syrups is adding an awesome option to the boozeless culture.

Another cool thing that’s happened is that people have started to use the syrups in totally unintended ways.

Some flavors lend themselves to marinating meats and seafood, others can be used as a glaze for baked goods, a syrup substitute for pancakes, and of course added to warm beverages. Dan’s favorite way to use the syrups?

In ice cream that he makes himself with coconut milk.

When they began to sell their products to bars, bartenders couldn’t help but create signature (alcoholic) cocktails. Old Gold and Off the Griddle are two spots where you can find cocktails featuring Portland Syrups, and more bars are picking up their products all the time.

You can also find Portland Syrups in New Seasons, Whole Foods, Made Here PDX, Tender Loving Empire, Market of Choice, and liquor stores throughout Portland.

They have an online store and ship everywhere. PI

ÜÜPortlandSyrups.com

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FEATURE

Founder, Maurice Lucas Foundation

W O R D S Justin Fields P H O T O G R A P H Y Tim Sugden

When it comes to Portland royalty, it’s hard to imagine any lineage more revered, more awe-inspiring, than that of Maurice Lucas, the imposing force that helped propel the 1977 Trailblazers to the franchise’s only NBA Championship. As a power forward and the team’s leading scorer that championship season, his strength and skillful work in the low post is the stuff of legends. But his tireless work helping disadvantaged youth in Portland has proven to be just as impactful. His character and dedication to giving back to his community by coaching and mentoring youth is his most enduring legacy.

After Lucas’ passing in 2010, his son, David Lucas, founded the Maurice Lucas Foundation and has led it since. The organization administers after-school academy programs for children at schools throughout Portland. The younger Lucas is also well-known as the former two-time All-Pac-10 forward for the Oregon State Beavers. After college, Lucas went on to play as a professional for several teams in countries around the world, including Portugal, China and Poland. Much like his father, Lucas found meaning and purpose after pro ball in providing mentorship and guidance to kids in Portland, through sports and academic assistance.

On the hot summer day that I met with Lucas at his office in Tigard, he arrived in a sleek but understated silver SUV (with Blazer plates of course), casually clad in shorts and a t-shirt, and adorned around his neck with the most precious of treasures -- his 5-year old daughter, Nahla. He’s casual, affable, generous with his time, and an excellent communicator. His office is filled with amazing memorabilia of both his father’s career and his own, including framed and signed jerseys, and a scrap book of original newspaper clippings from the ’76-’77 Championship season, when his father played with other Blazer legends, like Bill Walton, Lionel Hollins, Bob Gross and Dave Twardzik.

Just like his father, David Lucas is one of this city’s greatest treasures. The ongoing impact of his efforts with youth programs through the Maurice Lucas Foundation has resulted in an ever-expanding base of both corporate and private supporters, leading the Portland Business Journal to select him as one of the “Top 40 Under 40” for 2018. He’s just the kind of guy everyone wants to be around.

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I wake up every day and know I work for a foundation that’s named after my dad, that’s doing great work in our community.

What was it like growing up as a kid here in Portland?

My dad really fell in love with Portland, and he knew this is where he wanted to raise his kids, retire and settle down. You can’t beat the Lake Oswego / Dunthorpe area -- green grass, great neighbors. It’s beautiful you know? I went to Riverdale and Tigard High School, and then on to Oregon State, so just growing up most of my life here in Oregon was great.

By contrast, my dad grew up in Pittsburgh in the projects and had a rough upbringing, with his mom being present and his dad not being around much. He had a brother and sister with him, and they all grew up in a completely different era than we did. My dad wanted to make sure that we grew up the opposite of how he grew up, because growing up in the projects was very rough.

What’s it like raising your daughter here?

My daughter Nahla is 5 now, and I look forward to raising her here because her upbringing will be like mine -- I was almost her age when we moved here. It’s kind of a cool thing to see her going to the same parks that I went to as a kid. We go cruising through the neighborhoods, and I will say to Nahla, “Hey this is where I grew up when I was your age!” or, “This is the house I lived in.” It’s awesome because I remember those moments like they were yesterday. The house, the layouts, all the memories, the neighbors, and all my friends. Everyone knew Maurice Lucas lived right there, so all the kids embraced us, and took us in as family. We were always hanging out at the neighbor’s house growing up. It’s so special to be raising my daughter here.

Did being the son of a legendary enforcer for the Blazers lead your classmates to think that you were a tough guy?

I think they knew right off the bat I was a tough guy. (Laughs) But you know my dad was a tough guy and people didn’t mess with me because they knew my dad was “The Enforcer.” He was 6’9” and was even taller with shoes on. He was just a big guy, so usually no one would mess with us, but when somebody did, my dad would come to the rescue. It was a big deal in our school.

My brother was always the tough one. We were one year apart so we kind of grew up together and went to the same schools.

We were always together, and two’s better than one. We never really got picked on growing up. He’s a Master Sergeant in the Air Force. In two more years, he will have served 20 years. For the next two years he’s going to be stationed in Florida. He came here for our golf tournament last Thursday, and just drove back a few days ago.

Seems like family is very important to you…

Yeah absolutely. I have one kid, and my brother and sister both have three each. Before my dad passed away my brother had

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1.

2.

1. Maurice Lucas driving to the basket against the Bullets in 1977 regular season game.

3.

2. Maurice Lucas #20 retired by the Portland Trail Blazers in 1988. Mother Rita Lucas, brother Maurice Lucas II, Sister Kristin Lucas, founder Harry Glickman and owner Paul Allen.

3. Lucas Family Photo taken Christmas of 2017.

David, Nahla 5, Kristin (Sister), Bella 3, Lucas 8, Mason 5 Pam Lucas (Mom), Maurice II (Brother), Tonya (His Wife), Ruby 3, Maurice III 6 4. Assistant Coach Maurice Lucas passing some knowledge off to LaMarcus Aldridge during a game in the 2007 season.

5. Maurice Lucas shooting a free throw during his final season with the Portland Trail Blazers in 1987-88.

5.

4.

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My dad wanted to make sure that we a daughter named Makiya and my sister had her son, Lucas.

After my dad passed away five more popped up. He never got a chance to see the other five, but he did enjoy having the first two grandkids.

Did you always know you wanted to play college ball and be a pro athlete?

Not at all. I didn’t play my freshman or sophomore years of high school. I saw the dedication it took for my friends, waking up at 6:00 in the morning in high school and going to the gym and doing all this conditioning and running and sprints. It took a lot mentally and physically, and I didn’t really want to do that. My dad made us get jobs when we were 14 years old. So, I started working instead. I was making money and I either had to work or play basketball. I decided to work my first two years. There was a lot of expectations of me, being Maurice’s kid. My brother wasn’t a big basketball player either. He was a golfer.

grew up opposite of how he grew up, because growing up in the projects was very rough.

Something must have happened that caused you to change course. What was it?

I started growing a lot taller and the coach started hounding me about playing. I started getting a lot of pressure, and people asking why I wasn’t playing. I decided to play my junior year, and I was on JV. All my friends were playing varsity, so it was a big reality check for me. But hey, I didn’t play my first two years in high school, so I had to start somewhere. I worked hard on JV, and eventually I was MVP of the varsity team my senior year.

I outdid all those guys who had been varsity for four years. At the end of my senior year I had no recruits, no scholarships, nothing. I was kind of a late bloomer when I decided to play college basketball. I went to Oregon State, and I started growing fast. I went from 6’3” to 6’8” quickly.

What made you decide to go to Oregon State?

I didn’t want to go to Oregon State until my dad was like, “You're going to Oregon State.” (Laughs) I was originally going to go to Willamette University, smaller school, private, cost a lot of money. Head Coach Gordie James really wanted me to play for him. Marcus Johnson, Steve Johnson’s son, was playing there at the time. That was the main reason why I wanted to go to Willamette – I wanted to play with Marcus. But since he only had a couple years left I decided to go to Oregon State instead.

In terms of basketball playing style, what ways were you and your dad similar and what ways were you different?

I was really crafty around the rim. I had a nice touch. My dad had a nice touch too, but he was a worker. I didn’t want to work harder – I tried to work smarter instead. So, everything I did was unique. I didn’t necessarily try to avoid contact but I tried to

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use wherever the defender was and be smart about it. I was a pump fake pro. I’d pump fake everybody to death. That’s how I’d get these 7 footers and these 6’10” big athletic guys off the ground and was able to score. Especially at Oregon State. I went from a nobody, to a walk-on, to most improved player my sophomore year, to all Pac-10 my junior and senior year. So, it was a huge leap, and suddenly I was able to get the basket in the hole quick. You know 1-2 moves, boom, boom, basket. I led the entire Pac-10 in scoring my senior year because I was efficient around the rim. My dad was a little bit taller than me. He was very physical and dominant. He could guard the big man and shoot. He had a nice touch.

When you played professional basketball in Europe and China, did you get a different perspective on what the world is like beyond our borders?

It was an eye-opener. Picture me, I’m 21, 22 years old. All I know is Portland and Corvallis. I know nothing about overseas. My dad knows nothing about overseas. So, hiring an agent and deciding where I wanted to go play was very tough. I had a lot of deals on the table, 30+ all over the world: Russia, China, Italy, Spain, France, Tel Aviv. I got offers all over the place because I was All Pac-10. I was the third leading scorer in the Pac-10 my senior year. I decided to go to Lisbon, the capital of Portugal. It’s beautiful over there. Then I just wanted to go get the most money I could, so I went to China. They paid almost double of what those other countries were paying. After that, I went to Warsaw, Poland. There was so much history there, it was amazing.

Then my dad got sick, so I came home to stay with him. He was diagnosed in 2008 and passed away in 2010.

And now you’re carrying his legacy forward with the Maurice Lucas Foundation. What’s the most rewarding part of operating a foundation that supports kids in our community?

The most rewarding part is making a huge impact in the community and giving back to a lot of kids that need our after-school program. I wake up every day and know I work for a foundation that’s named after my dad, that’s doing great work in our community. I work on a lot of the fundraising and strategic planning and overseeing the programs. I have seen the foundation grow in so many ways, and it’s great to see how the programs are providing so many different services for all these kids. I get to meet them as fifth graders, and pretty soon they’re seniors and they’re about to graduate from high school, and then they’re going on to college. We’re able to help with college money by providing full-ride scholarships. We help with SATs, and ACT testing.

We also help with internships and going on different educational field trips, and just being there as an asset to them.

46 | PORTLANDINTERVIEW.COM

We see them from sixth grade to eighth grade and we focus on pillars like respect, leadership, integrity, goal-setting, and hard work.

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If they ever have any questions we’re there to help support them all the way through college. By the end of college, we will have been with them for 11 years, which is half of their life! It’s amazing that we’re going on the seventh year of kids that have gone through our program.

Can you describe to our readers what some of the programs are like?

Our middle school academy starts in sixth grade and it’s a three-year commitment per kid. We see them from sixth grade to eighth grade and we focus on pillars like respect, leadership, integrity, goal-setting, and hard work. We teach it in the classroom, and we teach it in the gym four days a week. We have a curriculum and tutoring program as well. So, the kids are involved with the foundation four days a week for three years. Once they graduate as eighth graders and go to different high schools across the Portland metro area, we’re still there to support them. We have them in nine schools right now. We follow them through high school and give them assistance and help with jobs and internships and scholarships and applying for different universities. Our model is to work deeper with 100 kids or 200 kids or 300 kids versus having thousands of kids in the program and spreading foundation services thin. So, we’re trying to give these kids as much resources as we can.

Is there one success story that really stands out in your memory?

There are tons of success stories! We’re changing each kid that goes through our program in some way, shape, or form. Whether it’s academically or socially or economically helping them with their whole life. They might be struggling at home, they might be struggling at school, they might be struggling socially with their peers, hanging out with the wrong crowds or having behavioral issues in classrooms. We help them stay focused simply by applying a mentor in their life, someone positive that they can look up to and look forward to coming to every day.

I think every day is rewarding because you see all these kids with smiles on their face -- they love to come to the program. They love to learn and to do the right thing. It’s a wonderful thing to see.

You’ve got so many important people in the community that have volunteered their time. How does that help enhance what the foundation’s goals?

We have a lot of great board members on our Ambassador Board, on our Community Board, and on our new ML2020 board. The support the foundation has is just 48 | PORTLANDINTERVIEW.COM

We help them stay focused simply by applying a mentor in their life,

incredible. When you start building something, it’s so important to have great people in your corner ready to help and give guidance. Karen Barker has been truly amazing in helping with development of the foundation. She was a big part of our vision for our Academy after-school program from the very beginning.

Last year we hired Kenny Burkey, our new Academy Manager.

Kenny has taken the middle school academy over and has a fresh take on how to manage the academy and connect with the kids. He relates to all of them, and the kids look up to him and respect him. Every child in the academy comes from different backgrounds and situations, and it takes a special person to be a good leader to all of them. One of my father’s team mates, Bobby Gross, is also on the board, and Bill Walton continues to support the organization as well.

someone positive that they can look up to and look forward to coming to every day.

And then there’s my mom Pam, who has been there since the beginning too. She’s given a lot of time and energy, and she’s been at our academy almost every day for the last eight years.

It’s amazing how much time that she’s volunteered and given back to the foundation in my father’s name. Our entire family is involved, including my brother, my sister, and the rest. It gives us something to look forward to, knowing we’re serving these kids and making an impact every day.

You host a big annual fundraising event to benefit the Maurice Lucas Foundation. How can your readers get involved or find out more?

The annual Maurice Lucas Celebration Dinner and Benefit Auction and After Party is on September 21st this year. It’s a red-carpet event at the Hilton Downtown, and it’s one of our largest fundraisers of the year. We have a big cocktail hour beforehand where people get to know each other. The Dinner Auction is next, when we get to raise awareness of the foundation and provide information about the programs, then we conclude with a fun after party. I welcome your readers to go onto our website at ML20.org, where they can see all our events, as well as information about how to sponsor a table, or donate an item for our auction. The silent auction is very large, and we hope to raise about $200,000. Overall, the gala event should bring in about $500,000 total, with a goal of raising $1 million in years to come. Donating items is one of the best ways to help raise money to benefit the Maurice Lucas Foundation. We also welcome you to just purchase an individual ticket and be our guest for the evening, or you can come volunteer at our event as well. As a red-carpet event, we will have a lot of celebrities in attendance. The Blazers are a title sponsor, along with Nike and the Jordan brand. Mercedes of Portland and Beaverton are our title car sponsors. We’ll

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have 40-50 different corporate sponsors supporting the event. Go to ML20.org to get your tickets today.

Any other events coming up our readers should know about?

We also have a fun VIP party coming up called Charities Unite PDX. It’s in an aircraft hangar during the Oregon International Airshow on September 28th. Charities Unite PDX benefits the Maurice Lucas Foundation, the Brian Grant Foundation, Self Enhancement, Inc., and the Oregon International Airshow Foundation. PI

ÜÜML20.org

50 | PORTLANDINTERVIEW.COM

1502 North Ainsworth Street Portland, OR 97217 503.227.0090

Specializing in High Performance Cars

At Botta Moto Works we specialize in German automotive and high-performance European sports cars. Botta has been serving the Portland, Oregon area since 2010.

We provide diagnostics, routine maintenance, service, and tuning to the following manufacturers: Mercedes-Benz, BMW, Porsche, Audi, Ferrari, Lamborghini, Bentley, Maserati, Rolls Royce

Botta Moto Works is an independent, factory-trained, automotive repair center.

Monday – Thursday: 8AM – 6:30PM Friday, Saturday, Sunday: Closed 1502 North Ainsworth Street • Portland, OR 97217 • 503.227.0090

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FEATURE

Artist

52 | PORTLANDINTERVIEW.COM

STRAIGHT TO THE POINT Sam Klein calls his work "Industrial Pixelization." That's an impressive and creative name, but at its chewy center, his art is pointillism.

The unique pieces he creates use the traditional technique, in which small, distinct dots of color are applied in patterns to form an image. Pointillism is usually done in ink or paints, but Klein uses screws. Yes, thousands of screws to create the highs, mediums and lows that makes up an image.

The term “pointillism” was coined by art critics in the late 1880s to ridicule the work, though it's now used without its earlier mocking connotation. The technique relies on the ability of the mind and the eye of the viewer to blend the dots into a fuller range of tones. Klein accomplishes this to great effect using everyday wood screws.

His latest series is an homage to the city of Portland. Three roses, each measuring over three feet, made with over 4000 screws each, were recently on display at the Portland Rose Festival.

W O R D S Kyle Collins P H O T O G R A P H Y Tim Sugden

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Where did you go to school?

High School in Lake Oswego. I took courses at PCC. I went to the Art Institute of Seattle, but like any good art student I dropped out before finishing. My mother was a professional graphic designer. I got the best of my art education from her.

Your style of pointillism is very unique. It’s a fantastic use of the materials. How did you come up with this?

It’s something I started on a whim about twenty years ago. All the screws are an equal distance apart, so the bigger diameter screws create a greater density of color or metal. I thought it might be a one-trick-pony, but here I am still finding creative ways to work with it.

When I started doing portraits, it went to another level.

Do you ever call it Screw Art? I do, it’s easier than explaining Industrial Pixel-ization, which means screw art, so there ya go.

Tell me about the roses you created for the Rose Festival.

I’ve always liked roses. They are popular, and the city is named after them, so it seemed a great subject. The Rose Festival Committee asked me to create this years Official Rose, a purple rose. I also did a 4 ft. heart shaped rose that is probably my favorite of the 90 or 100 pieces I’ve ever done. That used 4558 screws.

You did a 6x4 portrait of Stephen Colbert using how many screws?

That was 5,554 screws. I sent photos to his people, but never heard back. There was a gimmick on the show -- every January his portrait was painted by another artist. I’m sure his character on the Colbert Report, would have embraced it, but I got the images to the show too late. He left that show and started doing Late Night. Now, I don’t think he wants a 6 ft. portrait of himself. I’m sure he can afford a mirror.

O P E N I N G PAG E

F O L L OW I N G PAG E

CAPTAIN PHASMA

ALICE COOPER

2' x 4' About 4000 screws

C U R R E N T PAG E BOWIE

4' x 3' 5000 screws ROSE #3

3' About 2000 screws

6' x 4' 11,035 screws

WHAT EVERBODY ELSE THINKS

2' x 4' ??? screws

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What’s the largest piece you’ve done?

A portrait of Alice Cooper that’s 6x4 ft. and 11,035 screws.

Many of your pieces are non-traditionally round.

Why is that?

In art school I was annoyed by sterile rectangles and squares hung at eye level. There is no playfulness there. I did it just to be difficult, but it’s like the wall becomes a bigger frame and the rounds are like bubbles floating within it. Round is a disruption to the norm. That’s what art should be.

You have pancreatitis and you recently had a life and death close call. How has this affected you?

Yes, I had my spleen removed. I spent seventeen days in the hospital.

It forced me to reevaluate my priorities and stop having as much fun as I used to have and get down to business. I have things I want to do and art to make. You don’t get too many warnings in life.

Basically, you live and you learn, or you don’t.

What’s next for you?

I’m adding sound sensitive LED lights to what I do. I want to go larger. The bigger I go, the bigger I want to go. The effect works better that way. But there are problems with the weight, and transportation is difficult. I’m working on that.

Where can people see your work?

I have a show coming up at Jupiter Hotel Gallery, in August and September. I have pieces on permanent display at AFRU Gallery, a 7ft. Godzilla.

Every year I show at the Lake Oswego Festival of the Arts. I’m currently producing a piece for Voodoo Doughnuts downtown location that will be hanging on the outside of the building later this summer. PI

56 | PORTLANDINTERVIEW.COM

Dr. Mark Gabriel D.C.

A

HEALTH

How Can Stem Cells Help You

article

?

For many people, more questions arise than answers when they hear the term “stem cells”. What are stem cells? How are they accessed, and what are they used for? How can stem cell use benefit advances in modern medicine, and what are the risks involved to individuals, medical research in general and to society? Most importantly, is stem cell use ethical?

Dr. Mark Gabriel D.C. The Wellness Center, PDX

What are stem cells?

According to The American Heritage Medical Dictionary, a stem cell is an unspecialized cell in the human body from which different types of specialized cells, such as blood cells and nerve cells, can be derived. Stem cells are the body's master cells that are able to replicate themselves. They also regenerate all types of cells, and hence each of the body’s organs. Think about a lizard trying to grow its tail back - how does that happen? Lizards have specific types of cells that are able to regenerate to grow back the tail.

Human stem cells function in the same way (except, unfortunately, they are not evolved to regenerate limbs the way lizards do. They can, however, regenerate internal organs in the human body).

There are two types of stem cells: embryonic stem cells and amniotic stem cells. Embryonic stem cells are derived from the inner cell mass of a blastocyst, or an early-stage, pre-implementation human embryo. Many people have concerns related to the use of embryonic stem cells, due to the questions that are raised regarding the beginning of human life.

Is a blastocyst a human? Is a person - or an individual with agency - or even the potential to become such being used to extend life for other people?

The Wellness Center PDX obtains amniotic stem cells from reputable laboratories that provide a

higher concentration and numbers of stem cells. These cells are not coded yet, because they are obtained from consented mother’s placentas, and are frozen under -80 C until the need for them arises. Also, they mimic the presence of antigens, so there is no risk of an antibody reaction - a matching donor isn’t necessary.

How can Regenerative Therapy Help You? If you have an arthritic condition, schedule an appointment with one of the specialists at The Wellness Center PDX to see if you qualify for Regenerative Therapy. Candidates will undergo a consultation, an orthopedic examination, and a range of motion assessments and X-rays to examine the quality of the joint. If you qualify, you can schedule an appointment, which takes only 15-20 minutes, and will help to restore the function of the affected joints, and will contribute to the individual’s overall health. www.events.portlandstemcell.com For more information, go to www.thewellnesscenterpdx.org 57

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FEATURE

Co-Founders, M Seed

the Seeds

Sowing of Hope

W O R D S Emily Penn P H O T O G R A P H Y Tim Sugden M Seed Thrift Store is not your average second-hand store. It was started with a much bigger mission in mind - to help those with addiction. Founders Jeff and Glenda Thompson started M Seed in 2011 after the couple came out on the other side of their daughter Chelsae’s drug addiction and treatment. After realizing that addiction touched many people in their life and community, they took action and M Seed Thrift Store and Outreach was born.

In this interview, Chelsae and Glenda tell us all about the meaning of M Seed and how they’re making a big impact in the community of addiction and recovery. M Seed was the recipient of the 2018 Clackamas County Impact Award.

58 | PORTLANDINTERVIEW.COM

Can you tell our readers a bit of your history with addiction?

What led you to choose the dangerous path? Â Chelsae: I am now six years clean of heroin and meth. After trauma in my life that occurred, I found myself choosing instant gratification to numb the pain.

she completed her 30-day inpatient and we realized she had more knowledge about drugs and contacts than ever before. We knew we needed to educate ourselves if we wanted to help our daughter.

We started researching and learning as much as we could about the drug epidemic and what help was available.

Was there a moment when you felt everything changed? Did you have an epiphany that led you seek help and recovery?

Chelsae: Yes, one moment in particular. My dealer and I were walking towards the woods, knowing we were going to the restroom to get high. All of a sudden, while I was walking - time froze and I literally saw two paths I could take. I knew I had to choose - was I going right or left? I went right, and I laid down on an abandoned truck bed and cried out to God and my dealer left. The following week was going to be my birthday and I knew I needed to reach out to my mom for help because I wanted my next year to be different than my last year.

My husband and I were both working full time jobs. I had been in real estate for nearly 20 years. My husband works for Portland Public Schools. We had no idea how to handle addiction. We both had sleepless nights and knew we wanted to do something to help.

We had an idea and stepped out in faith and now we have been operating for over 7 years.

Glenda, we’d love to hear your story behind the founding of M Seed Outreach and Thrift Store.

Glenda: We started because our daughter struggled with heroin and meth addiction. At first, we were relieved when we learned our health insurance would cover 30 days of inpatient treatment with follow-up outpatient programs, but our relief quickly left after

Chelsae, tell us about your involvement with M Seed. Does it feel good to participate in something your parents helped to create?

Chelsae: I am the co-founder of M Seed Outreach. It feels good to be a part of something larger than ourselves and to be a part of a family that doesn't serve people only between 9-5. It's a lifestyle.

We have never taken a paycheck for what we do. We are volunteers. My husband continues to work for Portland Public Schools.

I retired from real estate after the first year because the demand to help people was so great, it needed all of my attention.

We are a place where community connects, people feel safe, loved and never judged.

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Now you have started a business called Pardon. What’s that all about?

Chelsae: Pardon is focused on yoga, health and encouragement.

Glenda, what is Chelsae’s role in M Seed now? And please tell us more about Pardon!

Glenda: Chelsae is an advocate and a voice of encouragement to people who want to see change in their own lives or the lives of others. She has a desire to share her story and message and does so daily with people she comes in contact with, but also through public speaking at different meetings and engagements. She was recently interviewed on KPTV about M Seed Thrift Store and Outreach. She is an entrepreneur and has the heart of a philanthropist. She is currently creating a business called “Pardon”. She wants to create a brand that encourages and motivates others to “pardon” - to let go and move forward. She is doing this through manufacturing her own yoga mats, essential oils and other items. She donates 25% of all profits to M Seed Outreach. She hopes to encourage other business owners to give back. Chelsae is very proactive, helping others in the community. She has been clean six years and enjoys life to the fullest.

Explain how the Thrift Store plays into the larger mission of M Seed.

Glenda: We raise money through M Seed Thrift Store, so we can help people who struggle with addiction into 12-month programs. We are a nonprofit 501-C3. Everything is donated, and we give tax deductible receipts. But M Seed Thrift Store is more than just that - we are a place where community connects, people feel safe, loved and never judged. People come in to talk and feel encouraged. It’s a place for people to rest from the hustle and bustle of life. We have customers come in that need a peaceful place and also customers that have mentioned they have depression and can’t go on some days, but they remember we’re in the community to make them smile. We are a place of hope and rest.

The Thrift Store is run by volunteers. Are these volunteers people from your community or people who you’ve helped put through treatment programs?

Glenda: Our volunteers are caring people in the community who want to see a change in the lives of people who are hurting.

Volunteers are put on the schedule and show up the same day and time weekly. Some work one or two days a week. We have volunteers that have been with us since we have been opened.

We have married couples that volunteer, single men and women, people of all ages from 12 to 85.

Someone comes to you looking for help to overcome an addiction. What happens from there? What does the process look like for them?

Glenda: This is what we do…. Start with talking and sharing.

Make phone calls and locate an out of state program that has an opening. Different programs have different requirements some require written applications, others are phone interviews.

We help them pack or shop for the things they need such as clothing, toiletries, bedding etc. (most people come to us with nothing or very little). We purchase the transportation and 60 | PORTLANDINTERVIEW.COM

“The spiritual component I live by is love.”

The Felony Inc. Podcast interviews ex-felons who have launched their own startup companies after serving time in prison. Host Dave Dahl spent 15 years in prison before co-founding the wildly-successful Dave's Killer Bread, which sold for $275 million dollars in 2015. Dave has great insight into what these founders face as they start up right out of the penitentiary. Dave is joined by his co-host and partner-incrime Ladd Justesen.

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escort them to the program. Then we stay in touch and encourage them along their journey. It all happens very quickly. The key is that the person is WILLING and READY! We also help financially support the programs we take people to.

Do you ever see yourself opening your own treatment facility?

Glenda: We would like to offer transitional housing, which would be available after they complete the 12-month program. We would offer 6-month housing and during that time volunteers would work with them in the housing facility. In order to stay in housing, they would need to develop a resume, fill out job applications, take financial classes on budgeting and building credit, and take cooking and exercise classes. The volunteers would help teach interview skills, help locate job opportunities, and provide transportation to interviews. We would also invite successful guest speakers from the community to encourage, motivate and educate.

This 6-month period gives a person 6 more months of accountability. Helping them each step but not letting them run until they have a solid foundation. Once they are employed and start receiving a paycheck they would apply what they learned regarding budgeting to pay any bills they may have and then we would hold onto the balance of their money, so that when they are ready to leave in 6 months they’ll have the money to rent or maybe even purchase a home. It is our vision to help them get completely up on their feet and contribute to society.

We believe this is a very important part of the equation to completely move forward in life. Our own daughter had us to help her with navigating health, nutrition, finances, etc. For most of the people we help, they have no one to go back to and so we want to be there for them the same way we were for our daughter.

We currently do not have the funds or building for this next phase and if anyone

62 | PORTLANDINTERVIEW.COM

would like to donate a building for us to operate out of or the funds to build that would be amazing. We believe all things are possible.

It’s pretty amazing that you’re funded entirely by donations. Do you find this is a cause people feel strongly about?

Glenda: It seems everyone knows someone who is struggling or has struggled with drugs and/or alcohol. We never get used to how many people enter our thrift store every day and ask for help or tell us their story. Donating brings people together by passing on something to someone else with good intention. People love knowing their items are helping a larger picture than themselves.

Tell us the meaning behind the name “M Seed”.

Glenda: M Seed is short for Mustard Seed.

Mustard seeds are very small and grow into a huge tree and if you have faith or hope the size of a mustard seed then that’s all you need. A lot of times that’s all someone has left when they come to us. They are barely hanging on. When we share with them our story or they meet my daughter, who went through one of these programs and is now happy, healthy and successful, then you can see the change in their eyes already start to take place and their faith begins to grow.

Chelsae: If you have faith as small as a mustard seed, you can see miracles in your life. We are in the community to plant a seed and be a safe place. Here are a couple scriptures. The first one is on all our tags.

Matthew 17:20 “And He said to them, ‘Because of your faith; for truly I say to you, if you have faith the size of a mustard seed, you will say to this mountain, ‘Move from here to there, ‘and it will move; and nothing will be impossible to you’.

Mark 4:30-32 “And He said, ‘How shall we picture the kingdom of God, or by what parable shall we present it? It is like a mustard seed, which, when sown upon

the soil, though it is smaller than all the seeds that are upon the soil, yet when it is sown, it grows up and becomes larger than all the garden plants and forms large branches; so that the birds of the air can nest under its shade’.”

We are a place in the community that everyone is accepted and loved.

Chelsae, is there a spiritual component to your current outlook and recovery? How does that play into your work in helping others?

Chelsae: The spiritual component I live by is love. I remember using drugs in a disgusting bathroom and feeling this pure heavenly presence come in and I thought… God loves me at my worst and that's what changed me.

What is the future of M Seed?

Glenda: We would love to offer 6-month transitional housing with classes. We will continue to help the next person who asks. We want to show grace and love to the hurting, the way my own daughter received unconditional grace and love.

What is the most rewarding part of helping others to come through their struggles with addiction?

Chelsae: To see someone happy and healthy and their family restored.

In what ways can our readers get involved and help make a difference for those struggling with addiction?

Chelsae: In a community everyone plays a different role. At this time, we do need a new vehicle to transport donations, as well as people, to recovery. PI

ÜÜMseedOutreach.com M SEED OUTREACH AND THRIFT STORE 124A MOLALLA AVE. OREGON CITY, OR 97045 OPEN: MONDAY - SATURDAY 11AM - 9PM, CLOSED SUNDAYS 503-318-6281

Aukland

Tea Company U-Blend It Tea, Chai and Spices

We will be creating a tea and spice blending store called U-Blend it.

We are raising funds for a tea blending experience to make tea appeal to the masses. The project would educate the public about tea blends. Which would help people understand the unique qualities of blending tea.

Auckland Tea Launch

Tuesday, November 6 th 2018

Rewards guaranteed delivery before Christmas

For investment opportunities email: auklandthomas@gmail.com

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FEATURE

General Manager & Chef, BridgePort BrewPub/Brewing

Save the Old

E X PA N D on the

Fresh & New W O R D S David Bentley P H O T O G R A P H Y Tim Sugden

Over 30 years ago - long before Portland’s Pearl District was nationally known - there was an old warehouse building creating and fostering a Pearl of its own. This has now become very well known as BridgePort Brewery, Oregon's Oldest Craft Brewery. Offering a menu that showcases fresh, locally sourced and home-grown ingredients, BridgePort Brewpub has set an example in the Pacific Northwest brewpub scene. Since opening in 1984, BridgePort has gone from 600 barrels a year to up to 100,000 annually. Although best known for their India Pale Ale, BridgePort has been recognized with a number of awards for their outstanding brews, including a “Gold Medal”Brewing Industry International Award, a "Gold Medal” for Classic English Style Pale at the Great American Beer Festival, and a Gold Medal at the World Beer Cup. With all the attention their beers have received over the years, BridgePort has become one of Portlands biggest destinations for travelers and a favorite for locals. Today we are catching up with General Manager Dave Pendleton, and Chef Jack Henniger on the recent remodel of the bar and restaurant…

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BridgePort is a legendary destination that serves locals and thousands of travelers throughout the year. A design change on a classic destination like BridgePort Brewery that’s already popular seems a bit risky, and at the minimum stressful? As you know, some don’t like change...

Dave P: True, change comes with its own set of risks and stress, but complacency can be equally damaging. Most long tenured businesses tweak what they do to stay relevant and compete. Our Portland beer community is very competitive and constantly evolving. Locals and travelers alike see Portland as a beer destination. So, we wanted our remodel to focus on elevating our beer game. To that end, the centerpiece of our remodel is a small batch experimental brewery, located in the Pub, that allows us to make 8-10 kegs at a time.

Our brewers can experiment with new beer styles on the fly, putting their own stamp on what we do.

We are often making beer during peak hours, so folks can watch the beer they are drinking being made…it’s really cool! It gives us the opportunity to seek face-to-face feedback and see what beers people are into. We also overhauled our draft system and built a communal bar front and center. This allows us to offer up to 21 rotating beers at any given time in a casual, approachable setting. Our goal is to have something new brewing on any given visit!

You have a big facility, you have meeting rooms, and you have people renting out space for different events. You seem to try to embody community. Can you speak to that in terms of making sure it’s community driven to a certain degree?

Dave P: As a pub, we have strived to develop with our community and reflect both its wants and values. The changes outside our four walls have been unbelievable. A diverse community has grown around us. So, we want to be an accessible, fun destination for everyone in our neighborhood. Community is created over pints of beer and plates of food. That’s the primary goal of our expanded communal bar…to bring folks together. We want locals, travelers, beer guru’s, families, and first dates to all find something fun in what we are doing. How we do that is an important reflection on our community too…all our beer is made here, onsite. Our menu is highly diverse, offering scratchmade food from all walks of life. We are also highly sustainable and try to limit our footprint on the environment. Hopefully, our community sees us trying to achieve these goals.

Whether it be locally or internationally, was there any pub architect, or design group from which you drew inspiration? Or was it really just pointing out the obvious in terms of where you guys were going, and what you guys needed to do?

Dave P: Our inspiration stems from the local level. We had a clear view of what we wanted to achieve but getting there required help. Jim & Linda Moore (Moore Architecture + Design LLC) were critical to putting our vision onto paper, while Greg Knopf (Knopf Construction) contracted the project. All three have been regulars for years and have witnessed first-hand the ongoing changes here at the Pub and in the surrounding neighborhood. We all shared the primary goal of expanding our beer program, while creating a vibe that respected the historical building that is the heart and soul of BridgePort. We wanted to embrace our past and create a future that our neighbors will like.

Exposed wood and brick compose the personality of our space…so adding components like reclaimed redwood, brushed zinc and industrial lighting helps tie past and future together.

How did the remodel impact the overall efficiency of day-to-day operations in general?

Dave P: In a very positive way! When you walk in our front doors you are greeted by our new host stand and pub bar off the bat. In the past, our space had a cavernous feel that folks would get lost in. Now we have a better overall flow and we can guide visitors to where they’d prefer to be. This helps 66 | PORTLANDINTERVIEW.COM

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us balance seating and better control the flow of food orders into the kitchen. We also relocated our retail and pub gear to our host stand. Guests can check out t-shirts while waiting for a table or quickly grab a hat on the way out. Locating our experimental pilot system in the Pub has created a certain synergy between our brewers and service team. Working in the same space has increased our beer knowledge and enthusiasm.

People can be funny about how and where to be seated depending on their mood, or party size. At the same time, square footage and seating are a big a revenue generator for a business…

Dave P: Ironically, we slightly reduced our overall number of seats. But our seating has a flow and purpose now that it lacked before. Seating along our pilot brewery is great for beer-minded folks that want to watch the process. It’s also great for larger groups that want a beer-centric experience. Our communal bar is perfect for having a couple pints and some appetizers while watching the Blazers game or getting work done on your laptop.

Visitors can also see first-hand what cask kegs look like and how they operate. Remodeled seating in the pub includes over-sized tables and booths now, which is great for friends catching up or families that need extra space to spread out.

I love the outdoor Warehouse dock seating option...

Dave P: Yeah, our brewery has one of the last working docks in the Pearl District. It’s a hoot to sit out there and watch all the action on a warm afternoon. There is plenty of cold beer and people watching to do. Time definitely seems to slow down!

As brewpubs go, your food is really a stand out. Portlanders love their food, where it’s from, and how it’s made...a farm to table mindset. You have brought beer into close quarters in doing these small batches. How’s the beer pairing up?

Dave P: Chef Jack has always put forth an ambitious menu and sets a high bar for pub grub. We have recently added a Fish & Chips Platter on Wednesday’s that most people can’t finish. It’s a full fillet of breaded Haddock served with Creole Tartar Sauce, homemade Jo Jo’s and coleslaw. It pairs perfectly with a Kolsch we made for the summer heat. So, yeah, there is a lot of creativity going on in the kitchen and brewery that is pairing up nicely.

How did the recent remodel affect your approach to food at the Pub? Jack: The remodel didn’t change the way we cook here at BridgePort, but it has brought in new guests to experience our revamped menu. It’s exciting to see folks enjoying a new beer and good meal in our remodeled space.

Unlike most brewpubs, BridgePort offers a farm-to-table “fresh sheet” …how do you select items for it daily?

Jack: One of the biggest challenges of being a chef of a brewpub is trying to figure out what the guests expect in their experience while eating at the pub. Are they looking for standard pub fare with a good pint? Or are they willing to try something different?

Through a lot of trial and error, we discovered that guests were

just as excited to try a line caught albacore tuna entrée as getting down on some spicy chicken wings. We use this farm-to-table fresh sheet both to offer different and creative food, and also to help keep our kitchen staff interested and engaged. We try and select items that are at their seasonal best, obviously now it’s all about local tomatoes, peppers, etc.

I really try to stress the fundamentals of cooking with our team, so I will look at classic dishes and tweak them a touch using seasonal ingredients. So, you might see a very recognizable entrée on the fresh sheet like meatloaf, but ours has been slow smoked for hours served with local grilled vegetables. We also noticed years ago that guests were looking for healthier option, and less food out of the fryer. Now we have a great mix of scratch made vegan and vegetarian fare. We often have regular customers that only look at the fresh sheet, not concerning themselves with the pub menu. They want to know what the chef is cooking, which is a great feeling!

If you had to pick a couple favorite menu items for guests to try, what would they be?

Jack: I get asked this question a lot and the truth is, I’m excited about all the food we cook. So, it really just depends on what you want to eat. We make a great marinated kale salad, or scratch made vegan burger, but we also smoke a mean brisket! We spent a lot of time working on our pizza dough, that uses BridgePort’s Kingpin beer, so I always suggest trying a pizza if you can’t decide. And then there is always our fresh sheet! You never know what we will be cooking, but it’s almost always local and seasonal. PI

ÜÜBridgePortBrew.com 68 | PORTLANDINTERVIEW.COM

Gilda’s ITALIAN RESTAURANT

1601 SW Morrison Street, Portland 97209

Authentic Regional Italian Cuisine 503-688-5066 | GildasItalianRestaurant.com

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FASHION

by Jyssica Yelas

Men’s Trends:

Women’s Trends:

See it Through

Baggage

Unless your apartment is under a rock, you know that transparency is not just a buzzword, but is in the highest demand. Brands are held at higher standards of practices than ever before, and today’s informed consumers can see through any wool that’s being pulled over their eyes.

Some of my favorite trends are the ones where consumers are quite literally able to wear our hearts on our sleeves. Enter the world of clear accessories, where we take our self expression to the next level.

At this point, the millennials are nodding their heads, and if you’re not, it’s time to get clear (pun definitely intended) on how accessible and nuanced the trend actually is. This is especially wearable for Portlanders because these accessories are waterproof, often made of polyvinyl chloride, commonly referred to as PVC or vinyl. And let’s be honest - all trends aren’t exactly practical to wear in Portland.

PVC first made its way into mainstream popularity in the 1960s, a nod to the future during the Styled by: Ladies of Paradise Model: Leighana Martindale decade of the Space Photographer: Alex Quadrini Race, as men were Image: Frankie.com taking their first voyages into space. Icons from a timeless Audrey Hepburn to the queen of punk fashion herself, Vivienne Westwood, made it clear that the future had arrived.

Ready to make a statement?

A vinyl tote will satisfy the minimalist in you, or give the chance to show off whatever you’re toting around. Shopping at the market? Put your flowers and veggies in the bag, and don’t worry about them sweating. Going from pilates to happy hour? Put your favorite shoes on display, cuddled up with your makeup bag and favorite sweater.

Photo: RainCitySlickers.com Rain City Slickers Short Clear Rain Jacket with hoody: $59 RainCitySlickers.com

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If you think that carrying a bag on your arm is for women only, think again.

In the last few years, we’ve seen trends like athleisure and normcore become the, er, norm in street fashion. Chunky sneakers, sweatpants, bucket hats, visors all became popular. Whereas style inspiration just used to come from the runway, we know that trickle-up is now king. So what was to come next but fanny packs?

Of course, having style means making it your own. To set ourselves apart from the pioneers of normcore (let’s be honest; we’re talking about tourists and our dads here) or festivalgoers, we wear them in a way that’s a little off beat.

What may have started with fanny packs has sprouted into an array of bag accessories and styling options for men, many of which are hands-free. The range varies from transportable toiletry bags, to dopp kits, to fanny packs and beyond. The only rule? We’re leaving bulky bags behind. All you really need to bring with you will fit in one of these styles.

Photo: Jcrew.com Jcrew.com Photogapher: Timothy Blanchard

If you have your eye on street style, you may have seen edgier millennials giving this styling a try. Accessibility, ease, and style - what could be better?

Cross-body bags are popular for a reason. You get to enjoy your day handsfree while still showcasing your style and toting what you need to. Fanny packs, or as J Crew calls them, waist packs, make the style even simpler.

Ready to give the trend a try with your own bag of tricks? The first rule of thumb is to choose quality fabric. The bag will be close to your body, and may rub against your clothes, so this is important both for comfort and finesse.

If you’re a classic man, perhaps you wear a leather option at your waist.

If you lean towards the eclectic, wear one your favorite color across your chest. Choose a fabric and color that compliments your current wardrobe, begin by trying it at your waist, and experiment your way up.

Whether you keep it streamlined, or go with a wild print, stay authentic to your own style. Your bag, as with any wardrobe staple, is an extension of yourself. Sporting one you can wear with confidence is key.

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Turtle Place Food Truck Pod The Washington State Food Truck Association has partnered with C-TRAN, to bring a new food truck destination to Vancouver’s Turtle Place Plaza at 7th St and Main St. Lunch is served from 11:00 am to 2:00 pm on select weekdays, with a possible night market and weekend options based on community participation and vendor interest. For a list of participating vendors, see bestfoodtrucks.com/lots/profile/929 or follow the post updates on Twitter @wafoodtrucks.

Pass to The Left Sundays are for suppers, so we’re gathering around our communal table to break bread and swap stories once a month on Sunday at The Eatery at The Grant House (1101 Officers Row). Join us for a family style, shared plate, farm-to-table feast with a rotating menu every month. Our September 2nd Supper is focused on Dry Aged Beef from our friends at Laney Family Farms. We will have options for 45 day dry aged or 120 day dry aged. Reservations for our Sunday Suppers are made online via Tock. www.eateryatthegranthouse.com

Special Night Market at Terminal 1 In addition to the regular Night Market Vancouver, which occurs once a month every First Friday on Main Street, a special Terminal 1 Night Market will take place at Warehouse 23's event space (100 Columbia St.) on September 14th from 5:00 to 10:00 pm. Featuring over 60 vendors, as well as live music and DJ, this is your chance to enjoy a fun, festive community event and to get

a preview of the Port of Vancouver’s waterfront plans for Terminal 1. FREE and open to all ages. www.nightmarketvancouver.com/terminal1

Spooky Historical Fun

The Spirit Tales of the Vancouver Barracks

tour will be held at the historic Vancouver Barracks (1101 Officers Row - across from the Grant House) on Fridays from 7:00 - 8:30 p.m., on Saturdays 5:00 - 6:30 p.m. and 7:00 - 8:30 p.m., and on Sundays from noon to 1:30 p.m. through November 2018. The tour was designed by local historian and author Jefferson Davis. Jeff served at the Vancouver Barracks for many years and has firsthand experience with its spooky history.

Tour running time is one and a half to two hours and the walking distance is roughly one and a half miles. Join Jeff and his tour guides to learn more about the Vancouver Barracks' shady past! $18 for adults, $15 for veterans, and $12 for youths and seniors.

www.ghostsandcritters.com/ghost%20walks.html

Waterfront Park Grand Opening Join the community in celebrating the newly opened Vancouver Waterfront Park and Grant Street Pier! The official Grand Opening will be September 29th from 11:00 am to 3:00 pm. The family-friendly event is FREE. Grab something to eat from local food carts while listening to live music, and participate in activities, games and crafts. A formal dedication by city and state leaders will be capped off by a christening of the pier via a fire boat crew. www.visitvancouverusa.com

Calling All Ladies

Camas Girls Night Out, a fun night of shopping, pampering, treats, inspirational activities and surprise live performances to benefit breast and ovarian cancer awareness will be held September 27th from 5:00 to 8:00 p.m. in downtown Camas. It’s worth the trip! Wear pink or teal to join in the fun and get a FREE raffle ticket! Fantastic prizes will be donated by Camas businesses, and each lady will get a keepsake bag to fill with goodies and swag. Circle up for the “Not to Be Missed” End-of-the-Night Party at 8:15 p.m., featuring favorite sassy emcee Shannon Van Horn. $20 or $25 at the door.

Presented by the Downtown Camas Association (DCA) and participating local merchants. www.downtowncamas.com/event/girls-night-out

Boo Bash Trick-Or-Treating Local businesses will host families for some safe and fun Trick-Or-Treating on October 24th from 3:00 to 5:00 p.m. at the Downtown Camas Boo Bash. The Downtown Camas Association (DCA) and the City of Camas will close off 4th Ave. from Adams to Franklin and side streets from 3rd to 5th for the event to create a family friendly event that is safer for kiddos.

Great way to trick-or-treat especially for very young children. Families are encouraged to come dressed in their full Halloween costumes.

Merchants and businesses do the same adding to the fun! There are always a few surprises in store! Don’t miss this favorite community event. downtowncamas.com/event/boo-bash-trick-treat

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Downtown Camas for The Holidays Start the holiday season off right with the Holiday Sip & Shop event November 15th from 4:00 to 9:00 p.m., a “fun”draiser for Downtown Camas efforts. There will be shopping specials, cocktail tastings and a double decker bus ride looping through downtown every 20 minutes from 5:00 to 9:00 p.m., beginning at the beautiful Camas Hotel. Your $20.00 ticket will include 10 “sipping” tickets and a chance to win a fabulous “Explore Downtown Camas” Package – dinner for two, movie tickets at the historic Liberty Theatre, free coffee, cupcakes, a bottle of olive oil of your choice and an overnight stay at the hotel.

Lake Oswego Wine Walk

will be held on November 23rd (the day after Thanksgiving) from 10:00 am to 6:00 pm. Each participating merchant will have a “little box” of coupons or offerings to choose from. Shoppers will also receive a free raffle ticket in each location, as well as an extra ticket with any purchase. It’s your chance to win a gorgeous holiday basket - a little something extra from the Downtown Camas Association (DCA) to thank you for supporting local retailers!

www.lowinewalk.com/index.html

FEAST PORTLAND 2018 Founded in 2012 by Mike Thelin and Carrie Welch, Bon Appétit Presents Feast Portland is now the Pacific Northwest’s premier food and drink festival, benefitting Partners for a Hunger-Free Oregon and Urban Gleaners. This year’s festival, which will be held September 13th - 16th, will include over 40 delicious events - from largescale tastings, to classes, to intimate dinners - at various locations throughout the city. Feast 2018 will showcase legendary and emerging chefs, culinary professionals and industry leaders. Get ready to experience the bounty of our region, while supporting an essential cause! Tickets are available now at www.feastportland.com.

Little Box Friday

Then, the Golden Ticket Event begins on Small Business Saturday (November 24th) and runs through December 14th. With every purchase from a downtown Camas retailer, you will get a “Golden Ticket” – a chance to win a fantastic prize from that business. Each ticket is also an entry into the Grand “Golden Ticket” drawing for a $150 Downtown Camas Shopping Spree, compliments of Carla Edwards, local Real Estate Broker. Join the Downtown Camas Association (DCA) for unique small town holiday shopping experiences. www.downtowncamas.com/events.

NuestraMesaCamas.com 228 NE 4th Ave | 360 210 5311

The Lake Oswego Wine Walk 2018,

benefitting the Lake Oswego Schools Foundation, will be held on Saturday, October 6th, 2018 from 2:00 to 5:00 p.m. Tickets, which are available online or at Glance Optics & Eyewear, Wizer's Fine Wines or On A Whim Studio are $40.00. Begin your wine tasting journey at 2:00 at the Lake Oswego Chamber of Commerce (459 Third St.), where you will receive a complimentary wine glass and “yoke”. From there, spend an afternoon enjoying the best wine, music and art that Lake Oswego has to offer! Purchase tickets sooner rather than later - this event sells out every year.

Holiday Tree Lighting

The Lake Oswego Chamber of Commerce is proud

to present the Annual Holiday Tree Lighting and parade the day after Thanksgiving each year. This year’s festivities will be held at 5:30 p.m. on Friday, November 23rd, beginning at the corner of 5th St. and A Ave. in downtown Lake Oswego. Residents and visitors alike will gather in Bigelow Plaza to watch the Mayor throw the switch to light the giant Sequoia tree. Then, Santa will arrive on the scene, riding a fire engine, to lead merrymakers down A Ave. to Millennium Plaza Park, where the party will continue with live music from the Millennium Concert Band, as well as local choirs, and warm beverages, cookies and popcorn for all. Santa will hear holiday wishes from all children present, ushering in the season of love, joy and cheer for all.

www.lake-oswego.com/Holiday-Tree-Lighting

Proof•Reader Whiskey+Craft+Kitchen Proof•Reader Restaurant & Bar in the Portland Marriott Downtown Waterfront (1401 SW Naito Pkwy.) is the community's newest destination for Whiskey + Craft + Kitchen. Proof•Reader’s inspiration draws from the stories of Northwest whiskey, as told by The Morning Oregonian.

Locally sourced ingredients, proprietary bitters and 150+ whiskies bring the spirit of Proof•Reader to life. A newspaper-style menu features a wide variety of small plates and shareables, promoting community and conversation. Signature items like the High Proof Burger and Table-Smoked Osso Bucco can be paired with pours of whiskies from around the world. Proof•Reader's bar program encourages its subscribers to try something new by featuring “First Edition” cocktails - reinforcing the idea that “every cocktail has a story.” Enjoy happy hour seven days a week from 3:00 - 6:00 p.m., or visit anytime from 11:00 a.m. to 12:00 a.m. www.marriott.com

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Journey Of The Andes As part of Hispanic Heritage Month, Grupo Latitudes will present Journey Of The Andes at the Hillsdale Branch of Multnomah County Library (1525 SW Sunset Blvd) on Saturday, October 20th, 2018. Travel to a higher altitude with joyful and serene latin folk music at this family-friendly event. Multnomah County Library presents a variety of educational and enriching programs throughout the year - watch their website for details! www.multcolib.org/events/journey-andes

Dinner And A Show Don’t miss the Tony Starlight Show on September 29th at - you guessed it! - the Tony Starlight Showroom (1125 SE Madison St. Suite 103G). Audience members will swoon as Tony serenades then with oldies but goodies from Neil Diamond, Dean Martin, Axl Rose, Tom Jones and other iconic performers.

The show begins at 8:00 pm; seating for dinner begins at 6:00 pm. Dinner service begins at 6:45 pm. Choose between Sweet Corn Salmon, Coq au Vin or Acorn squash moussaka, all served with vegetables, house salad, bread and dessert. Great for date night, anniversary celebrations and birthdays!

New Spirits “Spirits On Jefferson,” is open and looking forward to seeing you there. They specialize in house infused spirits and carry a variety of flavors such as: lemon rosemary vodka, blackberry bourbon, melon cucumber gin and a jalapeño lime tequila. They serve a bistro style menu with burgers, sandwiches, salads and some awesome share plates such as cheese boards, broccoli cheddar fritters, and honey apple brie crostinis. Stop in and be impressed!

2037 SE Jefferson St.

“I’ll Be Back”

Hillsdale Brewery & Public House (1505 SW Sunset Blvd.) will be celebrating - along with all McMenamins locations - the 33rd birthday of their Terminator Stout on Monday, November 19th, 2018. Darkly rich and decadent, McMenamins Terminator Stout can be celebrated with $4.00 pints and $9.00 growlers. The sensitive palate will detect notes of chocolate, coffee and nuts. Enjoy your pint of the Terminator with the Smoked Gouda and Stout Fondue, as well as the Terminator French Onion Burger. Get your McMenamins passport stamped, while you are at it!

New owner at Salvador Molly's Salvador Molly’s began life as a Chef Scott Moritz’ tamale cart at Portland Farmer’s Market in 1994.

Brian Ford purchased the restaurant in 2017.

Each month during the school year we have a "Fun Raiser" to help a local school with much needed projects. We also host monthly Friends and Family night to raise funds and awareness for non-profits that help people in need. We are proud to be a gathering place where the whole family and entire neighborhood feel welcome.

w w w. t o n y s t a r l i g h t . c o m / c a l e n d a r- i t e m s / t o n y starlight-show-09-29-18/

Hawthorne Boulevard Holiday Stroll Mark your calendars on Saturday, December 2nd for the Hawthorne District’s 7th Annual Holiday Stroll! Events to look forward to include the Wag Your Swag Ugly Sweater Doggie Parade, the Holiday Sing Along and Holiday Tree Lighting.

Carolers will fill the air with holiday cheer and local, independent businesses will offer shopping incentives. Whet your whistle with beer and cider tastings and join in ornament making and tree decorating. Bring toys to donate - the Hawthorne Boulevard Business Association (HBBA) will place collection sites along the Boulevard for KGW’s Toy Drive. hawthornepdx.com/annual-events/#holiday-stroll

Hot Coffee “A favorite spot for the Milwaukie locals, Painted Lady Coffee House” has new owners and they’re excited to see you. Come on in and say hi to, Jill Younce. 2045 S.E. Washington, St. Downtown Milwaukie Trick or Treating on both SE Main St. and SE 21st Ave. invite you to put on your Halloween costumes and bring the kids to trick or treat on Saturday, October 27 from 2 to 5 p.m. What a great way to explore downtown.

Happy Halloween!

Milwaukie's Downtown Businesses

First Friday's The downtown Milwaukie community comes together every first Friday from May through October for the city's largest block party. Festivities include artist installations at City Hall and businesses throughout downtown, food trucks, craft beer, local vendors, and so much more!

Join the wonderful volunteers who work so hard each year to make First Friday a success!

www.salvadormollys.com

windhorsecoffee.com

OPEN DAILY -

3PM

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2AM

4380 SE HAWTHORNE

c ha p elhi llp d x.c o m

BREAKFAST TOASTIE'S | LUNCH PANINI'S FRESHLY BAKED PASTRIES

10611 SE Main St. milwaukie | 503.659.1000

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Simple & Just comes to Portland!!

Make your shopping power work for good! S & J, a non-profit resale boutique, has come to Nob Hill, just a block off of 23rd Ave. Their mission supports women and children who have experienced exploitation and need healing care. 100% of the profits from this shop go to this important work. ‘Simple & Just’ offers better brand clothing that is gently loved and ready for your wardrobe.

Come see the fantastic selection.

The Pearl Party Celebrate the 28th Annual Pearl Party on September 21st from 5:00 to 8:30 p.m. The neighborhood celebration will stretch across NW 13th Ave. between Irving and Hoyt Streets. The block party, which draws hundreds of attendees annually, will feature live music, games, and tasty eats and beverages from local purveyors, as well as a fundraising raffle – prizes include hotel getaways, gift certificates for local restaurants and other surprises! Raffle proceeds will go to projects of the Pearl District Neighborhood Association, including Foot Patrol, the pet waste station program, emergency preparedness, planning and transportation. The all-volunteer PDNA is a 501(c)(3) nonprofit organization and membership is free to anyone who lives, works or schools in the Pearl District. www.PearlDistrict.org

Like Nothing You’ve Seen Fox and Beggar Theater will present Angamazad, a Story of the Arabian Nights, September 22nd - 24th at the Alberta Abbey (126 NE Alberta St.). Angamazad - from the story of Hasan of Basra - will fuse musical theater, acrobatics, cirque nouveau, lavish artwork and contemporary dance. It’s an ancient story about love, where the tellers will become the told.

You’ve never seen theater like this before!

Cannabis Treats Cannabidiol, (CBD) is the non-psychoactive component of the hemp plant that helps humans with pain management and anxiety. CBD is now available for your beloved furry friends at The Hip Hound. The products you will find there help with a list of issues that dogs and cats frequently suffer from, especially in times of high stress and pain. So, stop by and ask any questions about the benefits of using CBD for your four-legged family member. And, if you’re curious about trying CBD for yourself, they offer CBD infused coffees and teas at their in-store coffee bar, The Java Hound. 610 NW 23rd Ave. Tiny Homes Hotel "Slabtown Village: Northwest Portland's new, luxurious tiny home hotel is perfect for your out-of-town guests. Slabtown Village is a mix of modern and historic with a combination of newly constructed tiny homes and recently restored Victorian homes built in 1875. Each tiny home is designed with high quality furnishings and luxurious amenities - full bathroom and kitchenette, high speed WiFi, flat screen TV air conditioning and more. Slabtownvillage.com

New Brewpub in Brewery Blocks Backwoods Brewing was founded in 2012 in the small logging town of Carson, WA. Starting on a one-barrel system and quickly growing to a 20-barrel system, Backwoods began distributing their beer to tap houses and grocery stores throughout the Northwest. This June, Backwoods planted its flag in the Pearl District with a second tap house. Close to Deschutes, 10 Barrel, Rogue and Von Ebert, Backwoods is situated in a concentrated brewpub district. The new tap house, located on NW 11th and Everett, serves a full food menu, Backwoods brews, cider, wine and cocktails, and is open daily. All ages are welcome, and dogs are welcome at the outside seating area. In September, Backwoods will be releasing a new Fresh Hop IPA, as well as 'Logtoberfest,' - an Oktoberfest beer.

www.foxandbeggar.com/angamazad

Night Flight’s Fright Night Get the Halloween mood started early with Night’s Flight’s 8th Annual Fright Night at the Alberta Rose Theater (3000 NE Alberta St.) - A Halloween Circus featuring live music by Fever on October 28th. Doors open at 6:00 p.m., show begins at 7:00 p.m. You will enter a forgotten corner Orleans to discover a contorting centipede, devilish creatures of the night dancing on a Chinese pole and bioluminescent fireflies spinning on a dual trapeze.

Don’t miss this PG-13 rated extravaganza (minors allowed if accompanied by a parent or guardian). www.albertarosetheatre.com/calendar.html

Trick or Treat Alberta St. The 6th Annual Trick or Treat Alberta Street, presented by pedx shoes, will be on Halloween, Tuesday, October 31st from 3:30 to 6:00 p.m.

NE Alberta Street businesses with Trick or Treat Alberta Street posters displayed in their windows are indicating that families are welcome to stop by in costume for treats and fun! The first 500 children to come by Green Bean Books (1600 NE Alberta-on the patio) in costume will receive a limited edition trick or treating bag. albertamainst.org/whats-happening/trick-treatalberta-street/