Bend Magazine - September + October 2021 by Oregon Media

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How do we rebuild a better Oregon? After a year of tremendous hardship, how do we rebuild a more interconnected, equitable, resilient Oregon? How do we help each other recover, rebuild, and restart our lives and businesses? How do we start listening to and considering each others’ point-of-view? How do we inject opportunity, across the state so everyone has a chance to add to the greater good? The answer — Together. Join us as we learn and share how to rebuild a better Oregon, for all Oregonians.

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HOP TO IT! Get ready to sip your way through fresh hop season because here it comes! Dive into this story of locally grown hops and beers made in a hot hurry in order to take advantage of the very freshest products possible. HOP TO IT! WRITTEN BY MATT WASTRADOWSKI Get ready to sip your way through fresh-hop season, because here it comes! Dive into our story of locally grown hops and beers made in a hot hurry in order to take advantage of the very freshest products possible. WRITTEN BY MATT WASTRADOWSKI

TABLE of CONTENTS Features

September \ October 2021

DOGTOWN USA

One dog for every three people in town? That's the word on the street. Correct census or not, Bend loves dogs and dogs love Bend. We take a look at why that is, including some of the very special services and amenities we've created for dogs around here. WRITTEN BY TERESA RISTOW

STARTUP WITH A VIEW

With Bend Venture Conference upon us, we take a look at why so many creative entrepreneurs are drawn to launching a business in this small city in the middle of Oregon. Read about the challenges and successes of folks who have done the startup thing in Bend. WRITTEN BY LUCAS ALBERG

ON THE COVER

A dog day afternoon.

PHOTO BY NATE WYETH

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S E P T E M B E R \ O C T O B E R 202 1

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TABLE of CONTENTS September \ October 2021 Departments

EXPLORE

Downhill mountain biking thrills | McKenzie River and Tokatee golf getaway | Hiking trails off of historic Highway 242

COMMUNITY

The history of films made in and around Central Oregon | Younity battles bullying one school visit at a time

HOME

A century-old ranch gets a new life | Spruce up your bookshelf

VENTURES

Beauty and skincare businesses f lourish | Smarter, healthier deodorant with a cause

PALATE

The delights of fermented foods | Sen Thai Hot Pot brings new flavors downtown | Get fancy at San Simón

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BEND NEWS Retired motels turned homeless shelters | Bend-La Pine School District launches a podcast | Bend roads take shape CO NEWS Redmond plans a new police station | Wi-Fi for Prineville | RDM gets new flights

ARTIST VIVI DESIGN CO. melds art and branding CULTURE BendFilm Fest | Bend Design Con | Public art for Redmond | BIPOC exhibit at Scalehouse AESTHETIC Five Peaks Woodworks transforms barnwood into art

Front Deck

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AT HOME ON VANDEVERT RANCH It looked like a tear-down to most people, but to Scott and Sue Olson, this historic ranch south of Sunriver was worth bringing back to life.

Back Deck

Also in this issue 18

Contributors

Editor’s Letter

Connect with Us

128

#thisisbend

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S E P T E M B E R \ O C T O B E R 202 1

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WORDS and PICTURES

Contributors

LUCAS ALBERG Lucas Alberg is a native Kansan who ventured west after college in pursuit of outdoor adventure in the mountains. Finding his happy place, he soon combined his creative pursuits with his new home. Lucas currently works for a Bend-based outdoor company, has published two books, released two albums and spends the bulk of his free time traipsing through the woods with his wife and two kids. In this issue, Lucas tracked down a handful of Bend entrepreneurs to learn the secrets and challenges behind their successes (pg. 94). TAMBI LANE An entrepreneur at heart, Tambi has run a portrait photography business since 2006. She loves collaborating with, and supporting, other local artists. Currently, she is focused on food and beverage photography. Her work has been published in Sunset magazine, and she has taken photographs for two nationally published celebrity cookbooks. When she’s not cooking, eating or photographing food, you can find her in the garden, doing something outdoors or creating something new and fun. In this issue, she photographed our story on fresh hop beers (pg. 84). See tambilane.com and allthingsfoodbend.com.

GRACE PULVER Originally from New Zealand, Grace Pulver moved to the USA eighteen years ago and has been a professional full-time photographer since 2012. She calls the quaint town of Sisters, Oregon home and loves shooting in Central Oregon because the scenery is amazing! Grace has a wonderfully supportive husband and two spunky kiddos who enjoy going on shoots with her. She loves to travel and has had the pleasure of photographing wedding couples in nearly every state and several different countries. In this issue, Grace photographed the historic Vandevert Ranch (pg. 57). See gracepulver.com. V. ESTELLE ROGERS V. Estelle Rogers is a freelance travel writer living in the heart of Oregon’s Willamette Valley. She is passionate about slow travel, three-hour dinners, pulling wine corks and she's never met a Caprese salad she didn’t like. As a social golfer carrying a much-too-high handicap, Estelle tends to send mixed messages to her opponents with her crushing drives. She is happy to report she parred two holes at Tokatee, the golf course she wrote about in this issue (pg. 39). See vestelletravel.com.

MARVIN WALDER An aspiring filmmaker and photographer based in Bend, Marvin Walder discovered a passion for creating things with a camera in high school, and has spent the past four years undergoing a variety of internships with local companies, freelance work and independent projects. Having just recently graduated from COCC, Marvin plans to continue his education by pursuing a digital cinema degree from Southern Oregon University, along with a minor in business. In this issue, Marvin photographed cocktails at San Simón and Five Peaks Woodworks (pgs. 114 and 121). See marvinwalder.myportfolio.com. MATT WASTRADOWSKI Matt Wastradowski is a travel writer based in Bend. He has written about beer, outdoor adventure and travel for numerous outlets—including the REI Co-op Journal, Outside and Willamette Week—and has written two guidebooks: Moon Pacific Northwest Hiking hit shelves in 2020, and Moon Columbia River Gorge-Mount Hood will be released this fall. Matt wrote about the wonderful delights of fresh-hop beer season for this issue (pg. 84). See wastro.net.

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Publishers HEATHER HUSTON JOHNSON ROSS JOHNSON Editorial Editor in Chief KIM COOPER FINDLING Managing Editor TERESA RISTOW Staff Writer NOAH NELSON Copy Editor STEPHANIE BOYLE MAYS Design Creative Director TIFFANY PAULIN Art Director KELLY ALEXANDER Associate Creative Director CALI CLEMENT Production Assistant JEREMIAH CRISP Sales Senior Account Executive SUSAN CROW Senior Account Executive RONNIE HARRELSON Business Development SAGE GRIPEKOVEN Marketing Marketing Manager KATRYNA VECELLA Digital Manager HEATHER RENEE WONG Web Development ZACK JENKS - LITEHOUSE TECH Audience Development Circulation Manager AMARA SPITTLER Newsstand Consultant ALAN CENTOFANTE Print Consultant CLARKE FINE Contributing Writers LUCAS ALBERG, BEAU EASTES, DAMIAN FAGAN, KAILEY FISICARO, LEE LEWIS HUSK, SUZANNE JOHNSON, V. ESTELLE ROGERS, MATT WASTRADOWSKI Contributing Photographers RICHARD BACON, GALLIVAN PHOTO, TAMBI LANE, BUDDY MAYS, JAYNA MILAN, CHRISTIAN MURILLO, BRANDON NIXON, TOBY NOLAN, JESSE POLAY, GRACE PULVER, JILL ROSELL, ARIAN STEVENS, THE UNIQUE BITE, TONI TORENO, MARVIN WALDER, NATE WYETH Follow Bend Magazine FACEBOOK.COM/BENDMAGAZINE INSTAGRAM: @BENDMAGAZINE TWITTER: @BENDMAG BENDMAGAZINE.COM Subscriptions BENDMAGAZINE.COM/SUBSCRIBE

PUBLISHED BY OREGON MEDIA, LLC 974 NW RIVERSIDE BLVD. BEND, OREGON 97703 OREGONMEDIA.COM All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronically or mechanically, including photocopy, recording or any information storage and retrieval system, without the express written permission of Oregon Media. Articles and photographs appearing in Bend Magazine may not be reproduced in whole or in part without the express written consent of the publisher. Bend Magazine and Oregon Media are not responsible for the return of unsolicited materials. The views and opinions expressed in these articles are not necessarily those of Bend Magazine, Oregon Media or its employees, staff or management. Proudly printed in Oregon.

You don’t have to go to the depths of the ocean to be a discoverer. Or produce one of the world’s first maps of the ocean floor, like Marie Tharp, a pioneering geologist and cartographer whose important work helped bring to life the unknown ocean world. You just have to chart your course to Discovery West. Nestled in Bend’s Westside, this community is alive with the spirit of discovery. Not to mention proximity to schools, parks, close-by trails and more. Visit discoverywestbend.com to learn about the neighborhood, Marie herself – and how you could even find your new home on Tharp Avenue. Or head on over to our Discovery Pod at the corner of Skyline Ranch Road and Celilo Lane and map out your future.

FROM the EDITOR

Learning to Love Dogtown This is not my enormous dog. Meet Winston, the largest—but by no means the only—canine that frequents the downtown offices of Bend Magazine. On any given day, visitors to our workplace might be greeted by Winston, or several of his many friends, including Henry, Vela, Clancy, Indie, Bella, Penelope or Little Bear. Need Caption I wasn’t raised a dog person. My father liked animals a lot, as long as they lived in nature—in the forest or the sea, where they belonged. We never had pets of any kind. When I moved to Bend, it quickly became apparent that I would need to adapt. If you are going to have friends in Bend, you’d better be okay with dogs, because all of your friends have dogs. If you want a job, you’d better be okay with dogs, because your office is probably dog-friendly. If you want to go to the park—dogs. If you want to hit the trail—dogs. You get the picture. If you can’t beat ‘em, join ‘em, so I evolved and here I am today posing happily with my good friend Winston. This issue is devoted to Bend, its dogs and the people who love them. Our managing editor Teresa Ristow (aka Henry’s companion) wrote our feature “Dog Town,” about what makes Bend one of the best places on the planet for dog-lovers and their canine companions. From doggy spas to leash-free parks, acupuncture for your pooch to four-star lodging for Fido, we’ve got everything a dog could love here in Central Oregon. Running a close second to dog-love in Bend is beer-love. It’s September, and that means fresh-hop beers are back! Writer Matt Wastradowski tracked down the purveyors of these very delicious and very fresh beers, from the farmers who tend locally grown hops to the brewers who make the freshest fresh-hop beer in town. Read about where to find fresh-hop beers, including at the Sisters Fresh Hop Festival, which is back after last year’s pandemic closures. October will also bring the return of Tenth Month events, including the Bend Venture Conference. This lively weekend brings entrepreneurs from around the globe to the Tower Theatre stage, encouraging them to show off their best business ideas to a crowd, with cash rewards on the line. Read about local companies that have successfully navigated the Bend entrepreneurial scene in our feature “Startup with a View,” by writer Lucas Alberg. Autumn is absolutely beautiful in Bend, so get out there and enjoy the days as the weather cools slowly towards winter. Stop by our offices on Mirror Pond to meet some of our four-legged-friends. If I’m not there when you visit, I’m probably at home on my front porch with my two cats. Happy Fall! Kim Cooper Findling, editor in chief

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S E P T E M B E R \ O C T O B E R 202 1

DESIGN / BUILD REMODELING HANDYMAN SERVICES CUSTOM HOMES

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CENTRAL OREGON LIFE & ST YLE

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Front Deck

new & next

BEND + CENTRAL OREGON NEWS

NEW SCHOOLS

Welcome the Wolfpack SAY HELLO TO THE NEWEST LOCAL MASCOT, the Caldera Wolfpack. Caldera High School, located on Knott Road on the southeast end of Bend, has just begun its first year of classes. Caldera is the newest high school built in the Bend-La Pine School District since Summit High School opened in 2001, twenty years ago. The new school was built to accommodate the growing population of Bend, and specifically what had become overflowing student numbers at Bend Senior High School. Caldera offers nearly sixty new classrooms, including several Career and Technical Education classrooms, a 600-seat auditorium, a library as the central focal point of the school, a football stadium and other sports fields, two secure main entries and more. Chris Boyd, the former principal of Happy Valley Middle School and Pacific Crest Middle School, will serve as Caldera’s first principal. As the principal, Boyd hopes to create a unique sense of community within the school and strives to create an environment where every student feels welcomed. Welcome the Wolfpack! See bend.k12.or.us. S E P T E M B E R \ O C T O B E R 202 1

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Front Deck bend housing

New Homeless Shelter

media

Project Turnkey is a statewide initiative aiming to increase Oregon’s supply of emergent housing for people experiencing homelessness and those at risk. Two separate funds have been allocated for the project: $30 million was allocated to counties and tribal communities specifically impacted by the record-breaking 2020 wildfire season, and another $35 million was granted to the remaining twenty-eight counties in the state. The City of Bend received nearly $3 million from the non-wildfire fund to turn the former Bend Value Inn on NE Division Street into a transitional shelter. As a transitional shelter, the former motel is designed for short-term stays, to assist community members in transition from homelessness to permanent housing. The city will leave the day-to-day operations of the shelter to NeighborImpact and other social-service providers. While the City of Bend recognizes that more mid-term and long-term solutions—such as generating revenue to support housing and other critical services, and acquiring and building housing facilities—are necessary to support community members facing homelessness, this shortterm shelter is a step in the right direction. See neighborimpact.org.

Superintendent Podcast

construction

West Side Improvements As Bend grows, so does our need for public infrastructure. The west side of town, and specifically Newport Avenue, has been recently affected by several construction projects that have caused temporary closures on the road. The construction projects are focused on updating the water main and stormwater facilities in the Newport corridor, specifically on NW Nashville Avenue, the roundabout at the intersection of 9th Street and Newport Avenue, and the section of Newport Avenue between NW College Way and NW Juniper Street. A stormwater facility is not connected to sewage or the disposal of bath, sink, toilet and other used water; it is a system of pipes that collects rainwater and directs it back into ponds, lakes, rivers and other bodies of water/waterways. The roundabout at 9th and Newport was expected to be completed on September 3, while the section of Newport Avenue between College Way and Juniper Street should be completed in late November. Also on the docket is a list of roundabout construction projects. These projects will construct roundabouts at the intersections of SW Colorado Avenue and SW Columbia Street, as well as SW Simpson Avenue and SW Columbia Street. See bendoregon.gov.

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S E P T E M B E R \ O C T O B E R 202 1

PHOTO TOP BEND L A-PINE SCHOOLS

The Bend-La Pine School District has released a new podcast that aims to get information out to parents, students and district employees in a fun and informal way. The podcast, called “Supe’s On!” is led by superintendent Dr. Steven Cook. The first episode featured an interview with the director of communication and safety for the district, Julianne Repman. The conversation was centered around how Bend-La Pine Schools have prepared for in-person instruction, what safety precautions the district has taken and an inside look at the decision-making process. Cook stated, “We hope our staff and families will tune in to hear directly from the folks who are behind the decisions that impact our schools.” The podcast will regularly feature the superintendent interviewing staff, board members, students and community members to gain insights into our schools and community in an upfront and informal form. Members of the community can tune in to the podcast on the Bend-La Pine School District’s website, or download the podcast on the usual apps such as Apple Music, Spotify and Google Podcast. See (and hear) “Supe’s On!” at bend.k12.or.us.

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Front Deck central oregon airport improvements

Direct Flights Added from RDM to DFW

Dallas, Texas

city infrastructure

New Redmond Police Station The city of Redmond announced plans to construct a new police station with an estimated cost of between $20 million and $25 million. The proposed project now includes a mental health triage, similar to the stabilization center on the Bend Public Safety Campus. Police leaders in Redmond have said for years that the current station, which was designed to host thirty-six employees, is functionally obsolete; the department has grown to sixty-one employees. The old facility lacks sufficient parking and storage space for evidence confiscated by a growing force of this size. The old facility also lacked equal locker rooms and bathrooms for male and female employees; an issue that will be resolved with the construction of the new station. In late July, the city of Redmond learned that it is receiving a $6 million grant from the American Rescue Plan, which focuses on COVID-19 relief funding. Half of that grant, $3 million, will be spent on the police station’s new mental health triage. The mental health space is envisioned as a public safety complex, but will only operate during daytime; the Bend Public Safety Campus is open 24/7 for any issues surrounding mental health. See redmondoregon.gov.

Good news for any frequent flyers out of the Redmond airport, or for anyone wanting to fly directly to Texas without having to drive three hours to Portland—the Redmond Airport has landed an $800k grant to bid on the launch of direct flights to the Dallas-Ft. Worth International Airport, the most-sought after direct flight not yet available for Central Oregon flyers. The grant was announced to recruit, initiate and support landing the new direct route to Texas; a process used in the past for several other locations now being served out of Redmond. Senator Ron Wyden voiced his support for the grant, saying, “Expanded air links for the Redmond Airport strengthen the Central Oregon economy by adding options for visitors attracted by the region’s world-class recreation, and make it easier for local families wanting to connect with loved ones.” Not only will the new route attract new visitors, but it will also offer a new destination for Central Oregonians to cross off their vacation bucket list. See flyrdm.com.

digital access

Facebook Provides Wi-Fi to Prineville

Through a $225,000 grant from Facebook, the city of Prineville is receiving free public Wi-Fi for two years, at which point the project will be taken over by the Prineville Downtown Association and the Crook County School District. The grant will help thousands of residents and businesses gain access to fast Wi-Fi by funding the construction of Wi-Fi access points in key areas. All of Prineville including the Crook County Fairgrounds and Crook County High School will be provided Wi-Fi. Not only will the grant provide internet access to rural areas that previously had none, but it will drastically improve the speed of Wi-Fi in existing areas; the average internet speed at the Crook County Fairgrounds is expected to increase from 10 MB/second to 1 GB/second. Previously, the public library was commonly used for its internet access, but the operating hours limited when Prineville community members could access it. Now, increased internet access will help community members do things such as apply for jobs and complete academic work online with much greater ease. See cityofprineville.com.

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A Gravity-Induced State of Flow The thrills of downhill biking in the mountains

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WRITTEN BY KATRYNA VECELLA

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inding ways to alter one’s state of consciousness is human nature. For some, the gravity-assisted sport of downhill mountain biking does just that. When skill is matched with challenge, mind and body become one in an effortless ability to conquer jumps, ride berms and simply stay on the trail until the bottom of the hill; the rider enters a flow state. Fifteen-year-old Arlie Connolly, a competitive downhill racer and free rider, describes this energized focus in one word: freedom. “I feel free to be able to do and explore whatever I want. I can push myself how I feel comfortable, and it just makes me feel super free,” said Connolly. In the case of downhill riding, freedom comes with risk, and Connolly counters the inevitable risk of speed and aggressive riding by wearing ankle braces, knee pads, body armor, a neck brace, a full-face helmet and elbow pads. “When you’re going fast, lose control and start tomahawking down the mountain, and you can walk away from it, that’s nice,” said Connolly. Great local shops including Pine Mountain Sports, Sagebrush Cycles and Project Bike sell protective gear, share tips on trail condition, and rent and sell bikes. Important bike features to consider include suspension, wheel size, frame materials, gears and brakes. Depending on how much downhill riding you intend to do, you may consider a downhill bike, made exclusively for descents due to large suspension and heavier weight, or an all-mountain bike, a cross between a trail and downhill bike, which allows for a more well-rounded ride that can still handle steep drops. Other special features worth noting include a dropper post (allowing a rider to quickly drop their seat for a descent), wide and stable handlebars, and grippy yet light pedals. Central Oregon is a bucket-list destination for mountain biking and breeds young talent like Connolly, who competes nationally, but especially enjoys the comradery of going head to head with passionate local riders at competitions such as the Gravity Race Series at Mt. Bachelor, which just had its seventh annual series this past summer. The local community of passionate riders is stoked to welcome newcomers to the trails. Ready to take the plunge? Here are some top regional downhill trails to consider. a d va n c e d

Open until October 3, Mt. Bachelor offers more than thirteen miles of lift-served, downhill bike trails ranging from green to double black diamond. A staff favorite, Redline is not made for the weak-hearted. Located under Red Chair, the advanced jump-line trail provides berms, rollers and jumps to create a truly magical riding experience for those ready for some highintensity action. The trail is closed daily and watered to keep the dirt and features in prime condition. There will be whoops and hollers (and maybe some backflips) on the world-class trail.

PHOTO J ESSE P OL AY COURTESY OF MT. BACHELOR

REDLINE AT MT. BACHELOR BIKE PARK Arlie Connolly takes flight at the Mt. Bachelor Bike Park

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EXPLORE

Farewell Trail near Bend

i n t e r m e d i at e

From the Tumalo Falls parking area (or Skyline Sno-Park if parking is full), climb North Fork up to Mrazek for this speedy and scenic descent. In just three miles, riders descend more than 1,200 feet in elevation. The backdrop of this trail includes incredible views of the Cascades. Don’t get too caught up in the scenery, though. While there are no mandatory drops, there is loose rock, tight switchbacks and a seriously steep descent. Also, remember the most technical obstacle is other humans—slow down for hikers enjoying the trail.

The name says it all. Loaded with a variety of natural features including drops, jumps and skinnies (ridden wooden features), the trail does a beautiful job of showing riders the landscape and geology of the area. Funner rides well most of the year and, after the highly-trafficked summer months, fall is the time to hit this techy trail in the Wanoga trail system, located south of the Cascade Lakes Highway.

PHOTO BR ANDON NIXON

FAREWELL NEAR BEND

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FUNNER NEAR BEND

EXPLORE

i n t e r m e d i at e

LAWLER NEAR OAKRIDGE

Head southwest and in less than two hours, the mountain-bike capital of the Northwest awaits. Oakridge offers hundreds of miles through the Willamette National Forest. Lawler Trail is one of the classic, more challenging rides with steep descents through a deep green forest with jagged ridgelines, tight switchbacks and takeyour-breath-away exposure.

TIPS FOR THE BEST POSSIBLE RIDE with a shuttle service , it really is all downhill

Local shuttle companies, including Cog Wild and Trans Cascadia Excursions, will shuttle you to the top of the trailhead for a reasonable price. Plan ahead and shuttle to check several rides off your list—a great way to experience as much as possible in a day.

As trail use gains popularity and Central Oregon grows in population, the collaboration between the biking community and the organizations that support the maintenance and momentum of the area need support. Consider donating or volunteering with Central Oregon Trail Alliance, buying a Northwest Forest Pass or even just picking up some litter on each ride. Happy Trails!

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PHOTOS ARIAN STE VENS

do your part to love the trails like they love you

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RETREAT

G E TAWAY S

18 Holes in the Forest A golf and water weekend on the McKenzie River and at Tokatee Golf Club WRITTEN BY V. ESTELLE ROGERS

PHOTO COURTESY OF THE TOKATEE GOLF CLUB

he intoxicating combination of the McKenzie River and the Willamette National Forest is extraordinarily otherworldly. This sensory playground where rustic solitude meets outdoor adventure is conveniently located halfway between Eugene and Sisters on Highway 126, approximately fifty miles from each direction. With twigs snapping underfoot as my husband and I unloaded the car at our Horse Creek Lodge cabin, I was entranced by the pure scent of dew-infused Douglas fir trees. I did what anyone should do; paused for a moment and took it all in. Horse Creek Lodge is surrounded by forest and has three cabins, a lodge and a budget-friendly campground. I watched the fluttering Northern Flicker birds land on one tree, then another, forever undecided which branch was best. It was time to shake off the week and enjoy what awaits at the McKenzie Bridge scenic area.

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RETREAT

In 2020, golf saw the largest increase in participants in more than 17 years, as well as record numbers of new golfers to the sport. -Golf Digest

PHOTO TOP COURTESY OF THE TOKATEE GOLF CLUB BOTTOM BUDDY MAYS

After a quick rest, we drove a short three miles down the highway for our afternoon tee time. Nestled in the shadow of the Cascades and along the McKenzie River is the historic Tokatee Golf Club. Still thriving after fifty-five years, Tokatee Golf Club public course has a rich history and a loyal following of golf enthusiasts. The entire course is hidden among the trees and is barely visible from the road. While Tokatee does not offer lodging, it does have a restaurant serving snacks and burgers and a sizable pro shop where I immediately bought a new golf glove with the assumption it would absolutely improve my game. Soon enough, we were ready to tee off at hole one—using GolfBoards instead of using golf carts to zip around the course. The GolfBoards are similar to large skateboards with a handle, and we rode them over the grass with our clubs attached to the front. It took a hole or two for me to get used to moving the GolfBoard by leaning my body forward; I had no idea how much those little hills on a golf course could be so fun! Four hours later, we concluded that our favorite unexpected sight on the course was the goat pen located on hole 17. Craving post-match nourishment, we drove halfway back to our cabin—a whopping 2.8 miles—and stopped at the McKenzie General Store and Obsidian Grill. This small rural store, open since 1932, offers organic groceries, snacks, beverages, craft

Hiking the McKenzie River Trail

beer and live music on Friday and Saturday evenings in their wellappointed courtyard behind the store; a large (weather permitting) fire pit, several tables and Adirondack chairs are scattered around, creating opportunities to visit and make new friends. In no time, we were enjoying nachos, salmon tacos and a juicy burger as the sun was going down and the Edison string lights softly glowed over our heads and under the stars. Day two was full of promise! I sipped coffee in the crisp morning air on the cabin porch, still wrapped in a blanket. Horse Creek Lodge and Outfitters is a full-service adventure hub as well as our lodging site. Owners Gary and Alyssa Brownlee are rafting guides, hiking and biking enthusiasts, and McKenzie area experts. We opted for a rafting trip and headed to the launch site on the McKenzie River. With life jackets on, waivers signed and instructions understood, we were soon splashing our way through class II and class III rapids. There are serene spots

PHOTO TOP GREG VAUGHN | BOTTOM LEON WERDINGER - BOTH FROM AL AMY STOCK PHOTO

Belknap Covered Bridge

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RETREAT

The garden at Belknap Hot Springs

THE 2020 HOLIDAY HILL FIRE

The Holiday Hill fire burned more than 170,000 acres and destroyed more than 700 structures in the McKenzie Valley in 2020. The fire threatened, but did not take, Tokatee Golf Club and Horse Creek Lodge. Hiking trails, boat launches and many vacation lodgings have all been affected, as have the roadways. Use travel precautions and check the road forecasts for delays or closures. Do your part to give back to the local communities by supporting local businesses and recovery efforts. See mckenzierecovery.org for more information.

MAKE A PLAN FOR NEXT SUMMER Every Fourth of July weekend, Tokatee Golf Club hosts its summer signature highlight event, Tokatee Celebration. This celebration is held on the grounds surrounding the clubhouse, and the fun day includes a golf tournament, live music and food, as well as fireworks when the weather and fire restrictions permit.

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PHOTO NORMAN BARRETT, AL AMY STOCK PHOTO

throughout the float that softly glide the raft downstream, and the highlight is to float under the Belknap Covered Bridge. Named for an early pioneer settler, Rollin Belknap, the bridge dates back to 1890 and is on its third reproduction—brightly painted white, fully encased, and situated in lush greenery; it’s a pretty sight. After the cool water of the river and the physical exhaustion of rafting, we took a nice soak in the Belknap Hot Springs. This outdoor pool is located at the Belknap Hot Springs Hotel and is a short six miles east of Horse Creek Lodge. The relaxing, warm water was just what we needed to wrap up the weekend.

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TRAILS

SUMMITS

Fall Peaks

Two autumn hikes lead to outstanding views in the Cascades WRITTEN BY DAMIAN FAGAN

PHOTO BR ANDON NIXON

all provides an excellent opportunity to access two higher elevation hikes in the Central Cascades west of McKenzie Pass before winter snow blankets the area. Both the Four-in-One Cone and Scott Mountain hikes are accessed off of Highway 242, also known as the Old McKenzie Highway, and have connections to Felix Scott Jr. In the summer of 1862, Scott hired fifty men to build a passage over the Cascades, something that previously did not exist. The rugged road was cut past Scott Mountain and alongside lava flows from Four-in-One Cone to crest the Cascades, for the purpose of moving cattle and freight from the Willamette Valley to gold miners in Eastern Oregon.

South Matthieu Lake with views of North Sister found off the Scott Mountain Trail

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TRAILS

PRO TIPS

A day-use Central Cascades Wilderness Permit is required in advance (available on recreation.gov) through September 24, 2021. Remember your federal recreation pass for the trailhead parking. Views from Benson Lake

Views on the Four-in-One-Cone Trail

THE SCOTT MOUNTAIN TRAIL

The hike to Four-in-One Cone crosses the highway, passes the Obsidian Cliffs connector trail, then proceeds uphill skirting the edge of a “recent” lava flow. The trail follows the original Scott Trail, though these days, instead of bellowing cattle, hikers may hear the grating calls of Clark’s nutcrackers or the “Eenk!” alarm calls of American pikas. Around the 4.5-mile mark, a short, steep climb leads to a ridge comprised of conduits which concurrently spewed ash and lava around 2,600 years ago. The lighter eruptive material built up the four overlapping cinder cones. As hikers gain the ridge, the rewards are outstanding views of both distant and nearby Cascade peaks. Back on the main trail, hikers may proceed 0.8 miles to the wildflower-laden Scott’s Meadow at the intersection with the Pacific Crest Trail (PCT) and the turn-around point.

The hike up the 6,116-foot-tall Scott Mountain begins near the Scott Lake campground and proceeds counterclockwise past stunning Benson Lake. This beautiful lake sits in a basin gouged out by Ice Age glaciers that once cloaked the Cascades. Farther along, a side trip leads to Tenas (Chinook jargon for “small”) Lakes, a series of shallow ponds ringed with huckleberry bushes. The main trail curves up the f lank of Scott Mountain, a glaciated shield-volcano, to the summit from which provides a great lunch spot to soak up the views of the surrounding peaks. From the summit, hikers may retrace their route, or extend the hike through coniferous forests and open meadows before passing Hand Lake on the return to the trailhead.

9.0 MILES ROUND-TRIP (ADDITIONAL 1.6 MILES ROUND-TRIP UP TO THE PCT)

8. 2 MILES OUT AND BACK 9. 7 M I L E S V I A H A N D L A K E

E L E VAT I O N G A I N : 1 , 5 0 0 F E E T

ELE VATION GAIN: 1,300 FEET

TRAILHE AD ACCESS: McKenzie Pass Highway 242, 5.6 miles west of McKenzie Pass on FR 260 (Scott Lake Campground). Four-in-One Cone trailhead is at the junction while Scott Mountain hikers proceed 1.5 miles to the trailhead.

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PHOTO TOP RICHARD BACON | LEFT BRANDON NIXON

THE FOUR-IN-ONE CONE TRAIL

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COMMUNITY T H E M OV I E S

Little Town on the Big Screen Dozens of films have been made in Central Oregon over the years, from Westerns to comedies WRITTEN BY BEAU EASTES PHOTOS COURTESY OF THE DESCHUTES COUNTY HISTORICAL SOCIETY

idway through 1955, polio vaccines finally made their way to Central Oregon, American military advisors began training troops in “Viet Nam,” the Confederated Tribes of Warm Springs commemorated the 100th anniversary of their treaty with the U.S. Government, and a windstorm just before July 4 swept through Bend and wrecked the Mirror Pond arch, the anchor piece to the iconic Water Pageant.

On the set of The Way West starring Kirk Douglas, Robert Mitchum, Richard Widmark, Sally Field, Lola Albright and Jack Elam, 1967. S E P T E M B E R \ O C T O B E R 202 1

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HERITAGE

On The Indian Fighter film set with Kirk Douglas, 1955.

But no event garnered as much attention from the Bend media that summer as Kirk Douglas and his film The Indian Fighter, which was shot throughout Central Oregon. The high desert had been used in movies before—Marlene Dietrich starred in Golden Earrings, a 1947 World War II spy/romance flick which filmed around the Metolius River—but The Indian Fighter put Central Oregon on the map as a location for big, wide-open spaces that were perfect for Westerns, adventure films and even an Animal House-meets-Porky’s-on-the-water comedy in the mid-1980s. “You’ve got to remember, back in the 1940s, ‘50s and ‘60s, we’re still super rural,” said Kelly Cannon-Miller, executive director of the Deschutes Historical Museum, which currently has a cinema exhibit that features The Indian Fighter and other movies filmed in Central Oregon. “We have some nice, lovely landscapes where you don’t have to edit out power lines and a lot of other modern things, and you can still get sweeping vistas of a Western frontier. Film producers still had access to wild places pretty easily.” Playing a key role in the area’s development as a film destination was the Bend Chamber of Commerce’s decision to fund Fort Benham for $30,000. A 200-foot-by-200-foot replica stockade by Benham Falls, Fort Benham was built specifically for The Indian Fighter but also with the goal of attracting other film productions. “United Artists, not the U.S. Army, built the stockade known alternately as Fort Benham and Fort Laramie in 1955,” the Deschutes Historical Museum said in an exhibit devoted to Bend’s cinematic history.

“We’re really at a place where everyone is looking at what else is out there from an economic development standpoint,” added Cannon-Miller, who points out the Shevlin-Hixon Mill had closed five years earlier and Bachelor Butte’s transformation to the Mt. Bachelor ski area was still three years away. “Our shift to tourism is still very much in the planning stages. People wanting to make Bachelor Butte a world-class ski area are realizing you need more hotels, more gas stations, a better road up to the mountain. The area’s really looking to create a new industry following the loss of Shevlin-Hixon and the business community really stepped up. Hollywood took notice that Bend’s open and welcome (for film production), and businesses are willing to support this new emerging industry.” The films Oregon Passage (1957) and Tonka (1958) both used the fictional fort, as did several episodes of the TV show Have Gun, Will Travel, which aired from 1957 to 1963. (The criminally underrated Day of the Outlaw was shot in the same time period, but didn’t use Fort Benham, and was instead filmed in the snow at Dutchman Flat Sno-Park and Todd Lake.) Unfortunately, a fire in 1962 damaged much of the area around the fort, and it was later demolished as it became a fire danger itself (and a bit of a house of moral disrepute, according to locals). Despite the loss of Fort Benham, Central Oregon continued to attract major Hollywood pictures. Mara of the Wilderness (1964) (think female Tarzan set in the Cascades); Kirk Douglas and Robert Mitchum in The Way West (1967); the Disney comedy The Apple

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THE IMPACT OF GENEROUS HEARTS The Roundhouse Foundation provided a $750,000 grant to give our Hospice House campaign a giant boost! It sponsors the Great Room, which will be renamed “The Roundhouse,” and provides seed funding for The Center for Compassionate Care. Executive Director Erin Borla and Roundhouse Foundation program and grants officers, Alex Powell and Chaney Coman, toured through the Hospice House now under construction. They signed the Journey Wall with beautiful messages. Thank you to Frank and Kathy Deggendorfer, Trustees, and the Foundation staff who do so much for our Central Oregon community! To schedule your own tour and write a note on the Journey Wall before the paneling goes up, call (541) 706-1335. View our video, learn more, and donate at: PartnersBend.org/campaign

Visit RoundhouseFoundation.org

HERITAGE

Dumpling Gang (1974); and John Wayne’s True Grit sequel, Rooster Cogburn (1974) all staged scenes in and around Bend in the 1960s and ‘70s. While Westerns initially dominated movie productions in the area, the 1980s ushered in an era of unintentionally hilarious, yet really bad films. St. Helens (1981) attempted to depict the 1980 Mount St. Helens eruption—yep, that’s the Pine Tavern doubling as the exterior of Whittaker’s Inn—but instead the volcanic ash looked more like the Nothing from The Neverending Story and the romantic storyline felt like something out of a rejected Northern Exposure episode. Just as bad, but not nearly as serious, was Up the Creek, which featured a 36-year-old Tim Matheson, of Animal House fame, as a 12th-year college student who is essentially blackballed into entering the national collegiate whitewater championships by the dean of his school. (Yes, that is the basis for the entire movie.) Heavy on recycled jokes from Animal House and Porky’s (and light on plot), Up the Creek did not earn the adoration of the cinematic world. “The only thing good about this movie is Chuck, played by Jake the Wonder Dog,” wrote Washington Post film critic Rita Kempley, who called the film a “moist smut movie.” “Chuck has all the best scenes. Still, that brave little pooch is Up the Creek without a dog paddle.” Since Matheson guided fictional Lepetomane University to immortal whitewater rafting fame on the Deschutes, Central Oregon has seen Chance, Shadow and Sassy try to make their way home in Homeward Bound: The Incredible Journey (1993); Kevin Costner and Tom Petty trek through Smith Rock in The Postman (1997); Steve Zahn awkwardly pursues Jennifer Aniston in Madras in Management (2008); and Reese Witherspoon finds herself out of water in the Badlands east of Bend, which was transformed into the Mojave Desert for Wild (2014). Stay tuned, as more films will surely make use of the beautiful and diverse Central Oregon landscape in the future. Top: Kirk Douglas and Elsa Martinelli on the set of The Indian Fighter, 1955. Middle: Film set of The Way West starring Kirk Douglas, Robert Mitchum, Richard Widmark, Sally Field, Lola Albright, and Jack Elam, 1967. Bottom: Paramount Studios, Rooster Cogburn shooting in Shevlin Park with “The Duke” John Wayne and Katharine Hepburn, 1974.

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HELPING HANDS

SUPPORT

Building Community and Teaching Kindness The local nonprofit Younity fights bullying with nonviolence training WRITTEN BY NOAH NELSON

CO-FOUNDER CAROL OXENRIDER “Younity’s own motto, ‘together we are stronger,’ encapsulates exactly why I believe Younity is important.”

CO-FOUNDER ARLENE GIBSON “There’s a quote hanging on my office wall from Gandhi that reads, ‘we must be the change we wish to see in the world.’ That perfectly explains why Younity is important to me.”

CONTACT

To volunteer, donate or get involved with Younity in any capacity, reach out here: web : younityus . org phone : (541) 382-1093

S E P T E M B E R \ O C T O B E R 202 1

n 2004, Arlene Gibson was working as a corporate lawyer and caretaking for her aging mother. Right before her mother passed away, she told Gibson to switch directions in her life and change career paths to something more involved with helping others. This set Gibson on a path that would eventually cross with that of Carol Oxenrider, who, after her husband died, yearned to spend her life helping others. Together, Oxenrider and Gibson founded Younity in Bend in 2006. Younity is a local nonprofit that advocates for bullying and suicide prevention through educational services and programs for both kids and adults. The organization has reached nearly 10,000 kids in Central Oregon, helping them deal with issues such as bullying through an approach that is based around love and healthy communication. “We don’t fight, and we always preach nonviolence,” Gibson said. “That being said, we do teach kids how to deal with bullying on both sides of the issue.” Younity teaches that bullying and other types of aggression come from some sort of pain or trauma from inside the bully. With this mentality, the organization has led seminars and assemblies in local schools where students who are bullied learn techniques to deal with the situation, while kids who bully are helped to understand why they bully, and what healthier ways there are to express emotions. “I’ve seen kids who you would never think would be friends, kids who have been bullying one another, stand up and apologize to those who they hurt,” Oxenrider said. Through their programs, Younity teaches skills that kids will find valuable as they grow and mature, such as emotional maturity, healthy ways of dealing with trauma and conflict resolution. Take Younity’s Inspiration Day, for example. This program is set in school and is tailored for students, parents and all staff. Through assemblies, individually tailored classroom lessons and small group workshops, Younity provides people with the confidence and the know-how to recognize bullying, stand up to it and communicate about it in healthy ways. Aside from bullying, Younity also offers programs to support mental health in students and raise awareness for depression and suicide. Younity is able to do so because of the generous work of more than 2,000 volunteers and a dedicated board of directors; so dedicated to helping children that Younity is one of the only local nonprofits with no salaried employees, meaning that all money raised goes towards programs that help kids and families. A board member who would prefer to keep her last name anonymous said she was excited to learn about a Central Oregon organization advocating for bullying prevention. “Bullying is an important issue in this day and age, especially with it becoming more pervasive thanks to social media,” Claire said. On the future of Younity, the board is optimistic. Claire said, “I believe Younity will evolve with the changing needs of young people. We are always looking for more members to join this wonderful organization to help us further advance the impact Younity has on our community.”

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HISTORIC PROPERTIES

HOME

Last Chance Ranch The 130-year-old Vandevert Homestead survives with new owners and a total renovation WRITTEN BY LEE LEWIS HUSK | PHOTOS BY GRACE PULVER

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HOME

hen Sue and Scott Olson first entered the Vandevert Homestead in 2018, it was shuttered and inhabited by birds. But the couple saw past the crumbling structure to the clear views of Broken Top and Mount Bachelor, the sounds of the bubbling Little Deschutes River that meanders through the site and the historic importance of Vandevert Ranch. Luckily for both the ranch and the Olsons, it was a classic example of the right people at the right time. They made an offer within an hour.

SAVING A PIECE OF HISTORY

The Vandevert Ranch history dates to 1892, when William “Bill” Vandevert acquired 160 acres near today’s Sunriver, although at the time there was no Sunriver, no Bend and no Deschutes County. He built a log home and schoolhouse for his eight children and wife Sadie. Successive generations of Vandeverts lived in the homestead for nearly a century. But by the 1980s, the home’s lodgepole and ponderosa pine logs were in rough shape. According to the 2011 book Vandevert: The Hundred Year History of a Central Oregon Ranch, by Ted Haynes and Grace Vandevert McNellis, the homestead was slated for auction in 1987. Just before the place landed on the auction block, Jim Gardner, the outgoing president of Lewis & Clark College, and his wife Carol, bought the property. They had a vision for the ranch’s restoration, but soon realized the homestead was beyond saving. Their plan was to build a replica using some of the original logs. Instead, a contractor’s mistake

led to an entirely new replica log cabin. The couple also acquired adjacent acreage and developed a 400-acre gated community around the replica homestead and its Sears and Roebuck kit guest house, which had been added to the ranch in 1953. The Gardners stipulated that any new home in the Vandevert Ranch development would have to be built of log construction.

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The development flourished, and to this day, Vandevert Ranch is a neighborhood consisting of twenty-two individually owned lots and common areas, including stables, dog kennels and a flyfishing pond. It remains true to its historic roots of 130 years ago, and is considered one of the country’s finest log cabin communities, prized for its scenic location and privacy. Eventually, the replica homestead at the center of it all began its own period of decline. “We heard that one group had it under contract and planned to tear it down for another home,” Scott said. “But the neighborhood architectural committee denied this plan. The neighbors have always understood the importance of the homestead’s history.”

RESTORATION BEGINS ANEW

The Olsons hired Bend architect Jeff Klein of Klein Architecture in 2018 to oversee the design and renovation of the home and a new barn, and to shepherd them through work with the neighborhood design review committee and the nine separate county approvals necessary to receive the building permit. The guiding tenet in the homestead was to save as much of the structure as possible and create a more livable environment. While the look and style of the exterior would remain the same, the 3,200-square-foot interior would undergo several changes and upgrades. In 2019, they began by converting a small, unusable attached garage into a sunroom. The flat roof over the garage leaked, causing extensive damage to the log structure. They retained the flat roof, but to prevent further water damage, Klein worked with the framers on designing a sloping roof system with a waterproof membrane to channel water away from the building’s exterior. This also created an ideal space for a rooftop deck, accessible from the upstairs master wing and guest bedroom. The main floor is rectangular with four quadrants—sunroom, kitchen, living room and dining room. The sunroom functions as a casual place to hang out. In a nod to modern design, giant windows and a door open accordion-style for indoor-outdoor living. The sunroom also filters more natural light into the home. “The sunroom opened up the house and gave us more interaction with the river,” Scott said, referring to the nearby Little Deschutes.

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HOME

Unlike many owners who acquire an older home and can’t wait to remodel the kitchen, the Olsons left the 1980s-era kitchen intact, including a farm sink, concrete countertops, butcher-block-island and built-in seating. They converted a former sitting room and office into a dining room with a fireplace, and furnished it with a large custom-made wood table for hosting their extended family and friends. The crown jewel of the home can be glimpsed from the modest front entryway. An archway leads to the dining room on the left, while another is a gateway to the grand living room on the right. The wood-burning, stone fireplaces in each room, made with materials sourced from the property, face each other through the arches. Remarkably, Robin Zinniker, the mason who built the great room’s two-story fireplace in the 1980s, was still around to create the fireplace in the dining room, which shares a chimney with an upstairs guest bedroom fireplace.

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CENTRAL OREGON’S O N LY P R I V A T E W A T E R SKI COMMUNITY With two private lakes and frontage to one of the area’s most beautiful rivers, Tumalo Creek, Tanager offers sports enthusiasts, water skiers and wakeboarders an incredible opportunity to enjoy an exclusive waterfront lifestyle.

31 O R E G O N Q U A R T E R LY | S U M M E R 2 0 1 9 tanagerbend.com

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HOME

The living room’s vaulted space with exposed timber trusses includes a wroughtiron bottom chord to carry both the tension and bending of the trusses. A large authentic antler chandelier, an elk head over the mantle, a larger-than-life-size photo of a grizzly, and Western-themed artwork and furniture are perfect complements to the massive log walls. The living room along with other parts of the house feature the Vandevert hash knife, a tool used to cut meat. It was incorporated as the ranch logo when the Gardners developed the ranch, in a nod to the Vandevert cattle ranching family history. “We put it everywhere we could, such as the front door knocker, fireplace door handles and light fixtures,” Sue said.

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HOME

Scott, Sue, Max and Michael Olson enjoying their back patio and the sunroom with its accordion-style doors and windows.

The original log cabin didn’t house people who owned cars, sports equipment like skis and bikes, or even laundry rooms, but they did have barns. So, Klein designed an entirely new structure near the homestead resembling an old-fashioned barn but with all modern amenities “hidden” inside. The two-story “barn” features a three-car garage, laundry, gear room, Scott and Sue’s office and an entertainment room with a covered outside deck and views of the mountains. With the renovated homestead, the new barn and the Sears and Roebuck kit guest house comprising the Olson compound, the family is enjoying its lifestyle on the historic Vandevert Ranch. “We have a home for all seasons,” Sue said. “We love the roaring fires and snow in the winter, and in the summer, sitting at the river with people floating by our dock. We have many ways to enjoy nature. We feel honored to have had the opportunity to restore this property with its historical significance.” Scott added that they have friends still searching for their special place, “But we’ve found our home. We’re here for the long-term and who knows? Maybe grandkids in the future.”

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Resources Project Planning, Entitlements and Approvals: Vandevert Ranch HOA Board of Directors, Vandevert Ranch Design Review Committee, and Deschutes County Historic Preservation and Historic Landmarks Commission Architecture: Jeffrey Klein, Klein Architects Interior Design: Sue Olson Structural Engineering: Rolf Armstrong, Eclipse Engineering, P.C. Homestead and Guest Home Renovation General Contractor: Bales, Inc. Barn General Contractor: Stillwater Construction Finish Carpentry: Nick Fancher Landscape Design and Construction: Land Effects, Inc. Hand Forged Ironwork: Ponderosa Forge Log Construction: George Garcia Custom Dining Table: Brent Taylor

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HOME STYLE

TRENDS

Bookshelf Makeover Bookshelves aren't just for your favorite novels. Make your shelves the center of the room with these ideas from the pros. BEGIN WITH BOOKS Books are the heart of any bookshelf, naturally. Place hardcover and paperback volumes horizontally and vertically, arrange by color scheme and stack smaller books on top of larger ones. GO THRIFTING Prop shallow vintage pieces you've gathered while out resale store shopping against the back of shelves to provide some dimension.

PHOTO KELLY ANDERSON, SIMPLEHOMESIMPLELIFE.COM

SPRINKLE IN KNICK KNACKS Have you collected items while traveling or inherited them from family members that now need a home? Place unique items on top of books and layer them in front of larger pieces. INCLUDE PLANTS Whether you prefer real or faux, add a little green to the room with potted plants and succulents. ADD PHOTOS AND FRAMED ART Incorporate your favorite art pieces or family photos into your perfect bookshelf project. TRY WALLPAPER Personalize the space by choosing your favorite wallpaper design and color scheme to add flair to the back wall of the bookcase.

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VENTURES LOCAL PRODUCTS

Beautiful Bend A glowing industry for homegrown skincare and beauty businesses WRITTEN BY KAILEY FISICARO

ometimes when there’s a product we wish existed, but can’t find, we settle for less. But what if it’s for something as personal as your skin? For four Bend beauty and skincare businesses, a lack of natural offerings led to innovation. Forbes estimates the beauty industry is a more than $500 billion business worldwide. The skincare industry is growing too, expected to be worth more than $200 billion by 2026, according to a report put out by Fortune Business Insights. In huge global industries, how do Bend-based businesses stand out and find success? “I think it’s a very holistic lifestyle here. People who move here want to get outside of big cities,” said Mandy Butera, owner and founder of Wren and Wild, a clean beauty boutique. “You have these people who are not only taking care of their bodies and their families, but they need the right products to put on their skin as well.”

Angelina Organic Skincare S E P T E M B E R \ O C T O B E R 202 1

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VENTURES

“Our goal is to find the best of the best for clean beauty.”

WREN AND WILD

Mandy Butera loved working for Estée Lauder, Clinique and Origins for decades, until discovering more about major brands’ product ingredients, some of which consumers question for being harmful. But with long ingredient lists full of complicated names, products can be difficult to research. Butera envisioned connecting people to the clean products she sought. “Our goal is to find the best of the best for clean beauty,” Butera said, explaining that her company Wren and Wild offers products that involve no animal testing and ingredients that won’t harm the skin and body. After starting as a popup, Wren and Wild opened its own shop in 2018, doubling its sales from the year before, and doubling again every year since with wildly popular online sales driving numbers up. Wren and Wild curates products in one place where an expert team is excited to connect and consult with customers about their needs. So far, the boutique has sold a collection of clean beauty products, without offering its own brand. But Butera said a product line is in the works—something she’s excited but tight-lipped about. WREN AND WILD CLEAN BEAUT Y 112 NW Minnesota Avenue wrenandwild.com

BEND SOAP COMPANY

Dwight Johnson and his wife Marilee couldn’t bear watching their son suffering from eczema ten years ago. Store products often had ingredients that irritated him even more. Then Johnson learned about goat milk’s healing enzymes and began experimenting in his home kitchen. Eventually, he landed on a goat milk soap formula that lathered well, binded to grime and easily rinsed off, leaving his son’s skin happy. Since those humble early days, Bend Soap Company has grown into a $5 million business, with about 75 percent of sales made east of the Rockies. Never growing less than 50 percent year to year, the company has reached up to 100 or 200 percent growth. At the heart of it is still Johnson’s team, mixing up all-natural soap batches in Bend with milk from his own goat farm.

Johnson admitted people may ask why Bend would be a skincare or beauty center. “We’re not near a harbor. What it comes back to is we enjoy a natural lifestyle. We ended up in Bend because of that. The product we create is a solution to solve a problem.” Good solutions, it turns out, work anywhere. BEND SOAP COMPANY 63257 Nels Anderson Road #110 bendsoap.com

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ANGELINA ORGANIC SKINCARE

“Everything we do in our business has to create more beauty in the world than destruction”

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Angelina Swanson had already been studying botany, working in a natural food store’s herb department and taking a salve class twenty-eight years ago when she developed cracked heels and hands from her part-time rafting guide gig. Unsatisfied with anything on store shelves, Swanson created her own formula—Skin Doctor Salve, which is still a bestseller today. It was twenty years ago in Bend that Swanson decided to pursue skincare as a business, starting with a KitchenAid mixer in her log cabin before growing into a “results-driven farm-to-face skincare brand” with

a store on NW Bond Street where products are made on-site. Swanson is proud of some of the goals Angelina Organic Skincare has hit in the last few years, including matching retirement benefits for employees, offering a month of vacation and free health care; not to mention the vision she holds for her products. “We say ‘full circle beauty.’ Everything we do in our business has to create more beauty in the world than destruction,” Swanson said. AOS SKINCARE 838 NW Bond Street aosskincare.com

VENTURES

AXIOLOGY

Ericka Rodriguez initially pursued making lipsticks she wanted—vegan products not tested on animals that wouldn’t dry out her lips. Now a planet-first, full-vegan color cosmetic company, Axiology is carried in stores including Ulta and has an international customer base as passionate as Rodriguez is about ingredients. Rodriguez started in home kitchens in Brooklyn, then Bali and finally Bend, the perfect place to launch Axiology in 2014. Selling in national stores has been a huge accomplishment but brought with it the challenge of keeping products up to Rodriguez’s high standards, something she’s determined to do. When large-scale production didn’t offer the same attention to detail her team did, Rodriguez quickly took production back to small batches in Bend. As Axiology transitions from lipsticks to various color cosmetics (the popular balmies launched on Earth Day 2020 can be used on lips, eyes and cheeks), Rodriguez said that trend will continue in 2022, with the launch of a new product like nothing the company has offered before.

BY THE NUMBERS

PAMPERED & HEALTHY Self-care, skin-care and beauty products thrive post-pandemic

RISING PRODUCTS SALES FROM 2020 TO 2021 +136% Body serums +70% Hair masks +21% Facial exfoliators

96 Billion U.S. cosmetics market value in 2020

A XIOLOGY axiologybeauty.com

$197.00

Average annual household spending on cosmetics, perfumes and bath products

BREAKDOWN OF NATURAL AND ORGANIC BEAUTY PRODUCTS GLOBALLY

32.4%

skin care

6.9% other

22%

cosmetics

25%

hair care

13.7%

oral care

Sources: Statista.com, NPD Group StatInvestor

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INTERVIEW

DEODORANT

Break a Sweat SmartyPits brings its natural products company to Bend

INTERVIEW BY KIM COOPER FINDLING

smoother and creamier than many of the natural formulas on the market. We never use any ingredients that contain parabens, phthalates, or propylene glycol of any kind.

martyPits produces natural deodorant products completely free of aluminum, parabens, phthalates and propylene glycol. Founded by Stacia Guzzo in California, SmartyPits moved to Bend in 2020 and now manufactures all of its deodorant in Bend. We sat down with Guzzo to learn more about her growing company and the beauty of a natural deodorant product.

Tell us the origin story of SmartyPits. SmartyPits was inspired by my mom—she’s a breast cancer survivor. When she discovered the lump, it was right underneath her armpit. She had no family history of breast cancer, and no genetic predisposition. I came upon some studies that showed aluminum in antiperspirant could be a risk factor for breast cancer. While we’ll never know if that was the cause of my mom’s cancer, I wanted to go aluminum-free in my deodorant choice. There was a problem, though—I was a clinical strength antiperspirant user, and none of the aluminum-free options on the market worked with my body chemistry. I started SmartyPits on my stovetop, experimenting with formula after formula, until I found one that worked for me. I began selling it at farmers markets and craft fairs, then to small boutiques, then a few small chains. In 2017 I leased my first warehouse space and hired several employees. By 2020, we were in more than 4,000 locations. We moved the business to Bend in December of 2020, expanding our warehouse space by almost four times. We hired an incredible crew and have been breaking company record after company record since relocating. Give us the down and dirty about why your deodorant is better for the body. Aluminum-based antiperspirants have

Who coined that cool company name? I did! I’ve always been a bit of a pun lover. It just came to me one day as I was driving home. SmartyPits worked its way into my brain and the rest is history!

aluminum salts that are absorbed into your skin—they then expand and physically block sweat from being able to exit your body. But here’s the interesting part about that: everyone thinks sweat is the culprit, but it’s not! Sweat is naturally odorless and very healthy for the body. However, most sweat has a protein that is metabolized by certain bacteria on your skin. The off-gas from that bacteria metabolizing the protein is what causes body odor. The aim for natural deodorant is to target the odor-causing bacteria, not to stop sweat. That’s a little trickier, since there is such a wide variety of personal skin chemistries out there. SmartyPits offers several different collections to work with as many unique skin types as possible. We have our super strength option, which uses baking soda to neutralize the odor-causing bacteria. But some people are sensitive to baking soda, so we have a magnesium-based formula for sensitive skin. I also have a cream formula that utilizes zinc oxide for the most sensitive users. In addition, all formulas have a food-grade prebiotic that helps nourish a healthy microbiome under the arms. We also use avocado butter in our formula, which also makes the formula a bit

How did you end up moving your company to Bend? I hired my vice president of sales and business development in 2019, and he is a Bend native. After visiting Bend several times on business, and meeting other entrepreneurs who were thriving up here, I knew it was the perfect place to take SmartyPits to the next level. Tell us about your company’s giving-back philosophy. In 2018, we partnered with City of Hope, a world leader in cancer research and the facility that saved my mom’s life. Specifically, we give back directly to their breast cancer research and education program, so every cent raised goes toward furthering their work in the field. We donate 1 percent of every sale, and to date we’ve been able to raise over $98,000—something of which I’m very, very proud. More than anything, I want my product to be one that both nourishes a healthy body *now* (for all those using it) as well as lays the foundation for a better future (through the giveback). Where can we find your products? We have a store locator on our website (smartypits.com) so anyone can plug in their zip and find the brick-and-mortar location closest to them.

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HERE TODAY TO HELP YOU PLAN FOR TOMORROW. Providing strategies that can help you reach your goals. We are built for the long run. PAUL WALTON First Vice President | Financial Advisor 541-617-6038 Paul.Walton@morganstanley.com NMLS# 1906183 | Lic.# 4104014 HILLARY BEELKE Financial Advisor 541-617-6009 Hillary.Beelke@morganstanley.com NMLS# 1920555 | Lic.# 4008541 LAURA THOMPSON-BALL Senior Registered Associate 541-617-6023 Laura.Thompson-Ball@morganstanley.com The Tumalo Ridge Group at Morgan Stanley 705 SW Bonnett Way, Suite 1200 | Bend, Oregon 97702 Morgan Stanley Smith Barney LLC. Member SIPC. CRC3612704 06/2021

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O U R AT T O R N E Y S Top Row (left to right): Garrett Chrostek Heather Hansen, Jeremy Green, Katherine Rowe Bottom Row (left to right): Lindsay Gardner, Mark Reinecke, Melissa Lande, Paul Taylor, John Sorlie

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DOGS ARE LIVING THE GOOD LIFE IN BEND WRITTEN BY TERESA RISTOW

Tanner 76

PHOTO NATE W YE TH

Tanner the golden retriever was a best companion to photographer Nate Wyeth and his wife Dani from November 2006 to March 2020.

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PHOTOS J ILL ROSELL

the Anatolian shepherd lives a full life here in Central Oregon—chasing squirrels through the high desert, riding co-pilot for drives through the mountains and splashing in the cold water of the Deschutes River. It’s a life her dad/owner, Nigel Wade, is proud to offer her. He snaps photos of Lily playing with her friends, a pair of German shorthair pointers named Riley and Maevis, he films her bouncing through snow for her TikTok account and he posts her milestones on the popular Dogs of Bend Facebook group. “We love living here and exploring together,” said Wade, who fostered and then adopted Lily through Cascade Canine Rescue East and West, or CCREW, in 2018. Before moving to Bend in 2014, Wade said he tried to make life fun for his previous dogs while living in Portland. But he didn’t always feel like the dogs were having the best experiences. “Us dog owners were only able to rush home on our lunches and take our pooches for your typical boring leash walk around your neighborhood or maybe go to a tiny, fenced-in dog park to let them play with other dogs,” Wade said. After arriving in Bend and adopting Lily, Wade began to appreciate the dog utopia that is Central Oregon. “Being a dog parent here in Bend allows us to literally hike along a beautiful river with our dogs legally unleased. Sniffing so many smells. Chasing chipmunks. Swimming in the river. Climbing rocks. A dog can be so much more of a dog here in Bend.” Wade is one of thousands of dog owners in Bend, with some estimates in the past that suggested there’s one dog for every three people in the city. As more dogs move in, the dog-friendly services and activities in Bend continue to grow. What does that mean, exactly? Well, it’s everything from dog-friendly menu items at restaurants to doggie acupuncture and mud baths to playgroups and daycare, and even a new dogfriendly beer (it is Bend, after all).all). Bend is truly a

LICENSED DOGS IN BEND: 11,197 IN DESCHUTES CO: 16,882

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Solo

Ke rmit

Arwen

PHOTO SUBMIT TED BY HE ATHER AND NICK DOWNING-BARRIER

Arwen's owners Heather and Nick Downing-Barrier say she's 50 percent Saint Bernard, 25 percent border collie and 100 percent angel! After being diagnosed with osteosarcoma, Arwen received a leg amputation, chemotherapy and physical therapy all here in Bend. Here she is lounging at Waldo Lake.

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Doggone fun!

PHOTOS TOP: RICHARD BACON | MIDDLE: J ILL ROSELL | BOT TOM: G ALLIVAN PHOTO

dog town like no other.

When pups arrive at the five-and-a-half acre Doggieville Ranch, they see far more than a grassy yard for training, dog daycare and boarding. The ranch, 20 miles north of Bend and just west of Redmond, is the archetype of dogs living the good life, with hiking trails, swimming and plenty of room for naps after a long day. Owner Trudy Gardner describes it as a doggie “amusement park,” welcoming a small number of pups each day for training, daycare or overnight boarding. “We wanted to create a wonderful, clean and green environment with water features, structures to play on, space to run and areas where your dog can be alone, if wanted,” said Gardner, who moved from California to Central Oregon in 2016. “I am the epitome of a Bend dog owner. It’s why I moved here,” Gardner said. The facility goes above and beyond a traditional dog kennel, and has seen so much demand from the region’s dog owners that she and co-owner Larry Johnson are opening a second location right in Redmond. “With so many people moving to Redmond and Bend, keeping up with the demand is becoming more and more difficult. This will give us an opportunity to entertain more dogs,” said Gardner, who loves offerings pups room to roam and have fun even when their owners are on vacation. “We have so many fun things to do at the ranch because just like kids, dogs get bored,” Gardner said. The ability to roam free is one of the best parts about being a dog in Central Oregon, according to members of DogPAC, a local organization that works to expand off-leash access for dogs in the area. The group works with the U.S. Forest Service and the Bend Park and Recreation District to enhance off-leash offerings and push for more off-leash water access. Members helped create and maintain the area’s only off-leash ski and snowshoe trails and help with maintenance of the Deschutes River Trail and Rim Rock “Good Dog” Trail, both just outside of Bend off Century Drive. In addition to miles of off-leash hiking trails in the nearby forests, Bend itself is home to eight off-leash dog parks, with a mix of fenced and unfenced options, and some with small dog areas or water access. Residents in Bend are enthusiastic about having dedicated areas and amenities for dogs and dog owners, according to Julie Brown, communications and community relations manager for the Bend Park and Recreation District. Brown said during regular community surveys about what the community wants from the district, offerings for dogs are always top of the list. “Amenities for dogs and dog owners are always really highly ranked, and so that’s one of the reasons we have prioritized that from our community,” Brown said. In 2022, Bend will debut its ninth off-leash dog park, a section of the planned Alpenglow Community Park in the southeast part of town.

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Brookie

Wa ffles

Indie 79

n o s x a J

Jaxson loves to play in the Deschutes River in Bend, especially if there is a ball involved!

Good Manners While dogs are seemingly everywhere in Bend, not everyone is a “dog person” and many people are afraid, allergic or have other reasons for wanting to keep their distance. Don’t allow dogs, even friendly ones, to run up to strangers. Dogs should always be on a leash in public, except when in a specific off-leash area. Even then, owners should carry a leash and keep dogs within sight and under voice control at all times. Dog owners must clean up after their dogs. Bags and receptacles are available at most parks and along many trails in town. If your dog is misbehaving or acting aggressively, immediately remove your dog from the area, and take responsibility for any damage or injury caused.

PHOTO J ILL ROSELL

Licenses are required for all dogs living in Deschutes County, and can be obtained from the county and some veterinary offices, once dogs are at least six months old and vaccinated for rabies. Puppies in Bend must be through their first cycle of vaccinations before visiting city parks and trails.

bendmagazine.com

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Maya PHOTO TONI TORENO

Hike-lover Maya is a 2.5-year-old rescue pup from Street Dog Hero with a vast love for adventure. She has made her way up several summits in more than five states. On this backpacking adventure, she woke up early for sunrise above Benson Lake.

S E P T E M B E R \ O C T O B E R 202 1

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When humans move to a new place or gauge the quality of living in one city versus another, healthcare is often an important topic. And for many dog owners in Central Oregon, the area’s health and wellness offerings for pooches are of upmost importance. It’s another area in which Bend has gone above and beyond, offering topnotch veterinary care and some unique wellness offerings sure to leave any dog thriving, pampered and with a clean bill of health. When Heather and Nick Downing-Barrier’s Saint Bernard mix Arwen was diagnosed with osteosarcoma— bone cancer—the family began a process to treat the disease. Arwen’s leg was amputated, and she underwent chemotherapy and physical therapy, all here in Bend. “I follow a lot of other osteosarcoma dogs in Instagram, and not everyone is so fortunate to live in areas that offer all these services,” said Heather Downing-Barrier. Arwen went to Stride Canine Rehabilitation and Fitness Center in southwest Bend, where she used an underwater treadmill and balance disks as part of her therapy. With successful treatment here in town, Arwen’s prognosis improved, and she continues to explore Central Oregon today—often via a paddleboard on a nearby lake. Elsewhere in Bend, dogs are getting a mix of wellness and healthcare through services like canine acupuncture and chiropractic care, both of which are offered at Sage Veterinary Alternatives. Veterinarian Leslie McIntyre was one of only two providers offering acupuncture when she first moved to Central Oregon in 1990, but today she estimates there are as many as fifteen providing the service. McIntyre uses acupuncture and other Chinese medicines to treat everything from arthritis and joint pain to cancer and other chronic diseases. Among McIntyre’s patients are geriatric and injured dogs, as well as hardworking agility pups, mushers and other sporting dogs. Healthy pooches can get clean and even indulge a bit at many of the grooming facilities in town. At Muddy Paws bath house on Century Drive, owners can drop off Fido for a bath, grooming or more extensive services, like a canine massage or mud bath. Dogs can soak in hydrating oils and vitamins for a deep clean or in peppermint and menthol oils to invigorate an athletic or arthritic body. The mud baths can help with shedding and leave the dogs with

A "double merle" mini Australian shepherd with an autoimmune disease, Luna is deaf and sensitive to light, yet still lives an adventuresome Central Oregon life with owner Karla Garcia.

PHOTO SUBMIT TED BY K ARL A G ARCIA

Healthy Hounds

Lu n a

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a hydrated skin and a glossy coat, plus they’re massaged in, something that bath-loving dogs enjoy, said owner Kimberly Rafilson. “They’re getting a little more of that hands on treatment than they would with a typical bath,” Rafilson said. “It really makes a huge different with the dog’s coat.” An a la carte menu offers more options for dogs, including a brush out, nail trim and polish or teeth brushing.

Indy

PHOTOS TOP: KURT WINDISCH | MIDDLE: CHRIS TIAN MURILLO | BOT TOM: TA MBI L ANE

A Doggie Destination

Over the years, Bend has earned a dog-friendly reputation, and even accolades. The city was named the most dog-friendly place in the country by Dog Fancy magazine in 2012 and again by Dogster magazine (which merged with Dog Fancy) in 2017. These rankings recognize that Bend is not only a dog-friendly place for locals, but also a destination for those who prefer to travel with their four-legged companions. Bringing a dog to Bend? Consider staying at the Oxford Hotel downtown, which offers a welcoming pet package at a cost of $59 per stay. Dogs are given an appropriately sized pet bed, two travel bowls (one to keep), organic dog treats and a map of local walking trails and parks. The hotel will even take care of the walk for you for an additional fee. While out and about in Bend, it’s not uncommon to see dogs joining their owners at a growing number of restaurants that offer outdoor dining. At Worthy Brewing on the east side of town, dogs enjoy a spacious, shaded patio and, if they’re lucky, something from the dog menu. For $5, dogs can grab a Diggy Dog Scoop (chicken breast, carrots and cucumber) or an unseasoned burger, known as a Diggy Patty. Speaking of breweries, some offer brews that support local animal causes, including Cascade Lakes Brewing Co., which debuted its new Pawsitive Pale Ale earlier this year. One dollar from each six pack sold at locations in Bend and Redmond support Central Oregon’s BrightSide Animal Shelter. Taking it a step further is 10 Barrel Brewing Company, which earlier this year released Good Sit Pup Ale, a non-alcoholic “beer” which is a glucosamine-enriched malt product safe for dogs to drink. All the net proceeds from the sale of the ale goes toward local shelters. If you ask your dog, they’ll tell you the ale is best enjoyed out in the sunshine, at the end of another dog-friendly Central Oregon adventure.

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Everest

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fresh-hop

Beers What they are, Why They Matter, and Why You Should Imbibe This Autumn WRITTEN BY MATT WASTRADOWSKI | PHOTOGRAPHY BY TAMBI LANE

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Brett Thomas, Sunriver’s director of brewery operations

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t was September 2014 when a UPS truck arrived at Sunriver Brewing Company with 200 pounds of fresh Mosaic hops from the Yakima Valley in Washington. The shipment took Brett Thomas, then one of Sunriver’s two brewers, by surprise; he’d been expecting the hops, but not for at least another day or two. Thomas wasn’t sure whether the delivery was due to a miscommunication, missed phone call, or lost voicemail—but when the shipment arrived at the brewhouse, he knew he needed to do something with the hops—and fast. Thomas immediately ruled out storing the hops overnight in the brewery’s cooler, lest they wilt and degrade. Setting them aside in the humid brewhouse seemed just as fraught. “It’s like, ‘Crap, what do we do?’” Thomas, now Sunriver’s director of brewery operations, recalls thinking. “I had to start making some decisions at that point.” Locked in a race against time, Thomas had his fellow brewer transfer another beer-in-progress to a different tank a day early, freeing it up to make use of the freshly delivered hops. From there, he cleaned the tank, started brewing, tossed in the hops, mainlined cups of coffee and—at age 40—pulled an all-nighter like an overworked college student. Thomas didn’t head home until 10 a.m. the following morning. “That was the longest day of my brewing career,” he said. “It was about a twentyseven-hour day for me. It was exhausting but invigorating; I was going to make that beer regardless of what it took.” The race to do it, and do it right, was partly because Thomas wasn’t just brewing any ordinary beer; he was brewing a fresh-hop beer—a style which, in recent years, has become the heartbeat of regional festivals, a mainstay at bars and breweries alike, and one of the most fun, if challenging, styles for brewers to craft. So as summer turns to fall in Central Oregon, here’s what the fuss is about—and why anyone would work all night to make such a beer—along with background on the phenomenon and how to enjoy the once-a-year fun that is freshhop season. Josh Yoker, one of Sunriver

fBeers, resh-hop Explained

Brewing's talented production brewers

Most of the beers you’ve ever enjoyed—from Natural Lights in collegetown dive bars to high-end sour ales and hazy IPAs from Central Oregon’s best breweries—have used dried hops as one of their main ingredients. The plant, with a cone-shaped flower, acts as a preservative that keeps beer fresh longer—and gives beer its aromas and flavors. So, if you’ve ever enjoyed a vanilla-tinged porter or picked out the pineapple flavor in your favorite IPA, you have the humble hop plant to thank. These hops, actually a cousin of the cannabis plant, are generally picked and processed on farms, turned into small pellets (resembling rabbit food), placed into vacuum-sealed bags and stored for weeks or months in refrigerators. Hop farms can be found all over the United States, but the vast majority are in Washington, Idaho and Oregon—where hops have grown in the Willamette Valley for more than 150 years. But when hops for fresh-hop beers are picked between mid-August and mid-September, they aren’t pelletized and stored for later use. Rather,

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Trever Hawman, owner of Bridge 99 Brewery, walking through rows of hops with Gary Wyatt, owner of Tumalo Hops Company

the freshly picked hops are cleaned and immediately sent to craft breweries for inclusion in a brewing batch over the following 24 hours or so—a tight timeframe that ensures the hops retain their freshness and distinct flavor profiles before degrading over the following days. The resulting beers boast intense flavors and stark aromas made possible by the specific hop variety used in that beer; maybe it’s a juiciness that lingers on the palate, hard-hitting notes of citrus or pine, or lasting resinous flavors that stand out. “The essence of the hop ends up in the beer,” explained Wade Underwood, co-founder and general manager of Three Creeks Brewing in Sisters. “They’re really unique in that we can only make them a few days each year when they’re physically harvested, and they make incredible beers with more delicate notes than most bigger IPAs.” The beers generally start showing up around Oregon in early September, a few weeks after their hops are picked from the bine (not vine!), and can remain relevant well into October. And while IPAs and pale ales account for most fresh-hop beer styles, several breweries routinely churn out fresh-hop lagers, most commonly Oktoberfeststyle beers, as the season unfolds.

Wade Underwood, co-founder and general manager of Three Creeks Brewing in Sisters

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ffever resh-hop The first fresh-hop beers showed up in the Pacific Northwest in the early 2000s and have been growing in popularity over the past decade. Early on, brewers saw it as a fun and pressure-packed challenge, along with a way to show off the fresh flavors of the hop. Our region’s collective love of hoppy IPAs made it easy for those brewers to find a receptive audience, and fresh-hop beers have become seasonal mainstays ever since. Today, fresh-hop beers are ubiquitous at breweries, taprooms, and festivals around the Pacific Northwest. Thomas says Sunriver expects to brew seven or eight fresh-hop beers in 2021, for instance, and Bend’s Deschutes Brewery routinely churns out upwards of a dozen or more fresh-hop beers each year. But just why are fresh-hop beers the most sought-after seasonal release each fall? Central Oregon hop growers and brewers alike teased out a few common themes in trying to explain the allure of the beers. First there is the one-anddone nature of fresh-hop season, which is matched by the style’s short shelf life. These beers begin to lose their pungent, fresh flavors soon after getting brewed. Most beers rely on ingredients that aren’t nearly as fresh, but freshhop beers degrade a lot quicker once they get brewed and into kegs/cans. All of this, along with regional IPA-lust, increases the urgency to sample these unique ales and lagers. But for many, the appeal gets beyond those explanations—and into what they say about our region’s roots in agriculture. “As an agricultural product, hops are so ingrained into Oregon’s culture,” Thomas said. “It is something that brewers specifically come to Oregon for. People come to Oregon for craft beer, and a lot of it is the connection to hops and that agricultural component.” As a brewer, Bridge 99 Brewery owner and managing member Trever Hawman enjoys the season for the rare opportunities it provides—and the selfimposed pressure to get a beer right. After all, most brewers must wait a whole year for a second chance if their first fresh-hop beer misses the mark. “You’re using a whole bunch more hops than usual, and then you’re like, ‘I hope this works, that’s a lot of hops going in there,’” Hawman said. “That makes it a little more scary and a little more sketchy, but it’s super gratifying when it comes out, and it’s good.”

Trever Hawman, Bridge 99 Brewery owner and managing member

fClose resh-hop to Home The Willamette Valley may produce the vast majority of Oregon’s hops each year, but Central Oregon is no stranger to fresh-hop season. At least one local farm produces hops for a Bend-based brewery, and several breweries throughout the region have put their own stamp on the style in recent years. Tumalo Hops Company, for instance, was launched in 2006 and has been growing four varieties of hops just outside the community of Tumalo ever since. Husband-and-wife team Gary and Sue Wyatt run the small farm and process each year’s yield for local homebrewers, along with the Bend-based Bridge 99 Brewery.

Gary Wyatt, Tumalo Hops Company

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For several years, the Wyatts have supplied Hawman with 100 pounds of hops for Bridge 99’s annual fresh-hop beer. Whenever the hops reach peak ripeness each September, after four to five months of steady growth, the Wyatts generally wake up around 4 a.m. to pick fifty bines and bring them into their shed for processing; by 8 a.m., the duo generally has 100 pounds of fresh hops sorted and ready for Hawman. Meanwhile, Hawman and his crew start their fresh-hop brew day as early as 7 or 8 a.m. so they can be ready when the Wyatts arrive with the hops roughly three hours later. Most years, Gary Wyatt said the hops are poured into Hawman’s tanks just twenty minutes after they leave his farm. In a state beloved for its farm-to-table ethos, it doesn’t get much fresher. Farther west, Underwood and his team at Three Creeks Brewing have earned acclaim in recent years for their annual Conelick’r Fresh Hop IPA. The beer earned a bronze medal for fresh-hop pale ales and IPAs at the 2021 Oregon Beer Awards—as well as a gold medal for fresh-hop beers at the 2020 Great American Beer Festival (the country’s largest beer festival). Fans will be able to pick up four-packs of the beer beginning in mid-September—and can likely try it at the tenth annual Sisters Fresh Hop Festival, returning on September 25, 2021, after a COVID-19-induced hiatus in 2020. As for Thomas and that beer he stayed up all night to brew in 2014? That became D’Kine, Sunriver Brewing’s original fresh-hop IPA and, today, one of its best-loved releases every fall. The beer uses Mosaic hops from Coleman Agriculture in the Willamette Valley, giving it flavors of mango, blueberry, citrus and pine. Nearly a decade later, D’Kine remains a signature beer that invigorates Thomas each year—especially now that he’s not working overnight to make it happen. “Fresh-hop beers are a labor of love,” he said. “The entire process, from the guys picking the hops all the way to the brewers pulling the hops out of the [container], it’s a very labor-intensive style of brewing—but we wouldn’t have it any other way.”

Your Guide to Season in Central Oregon

fresh-hop

With fresh-hop season upon us, the sheer volume of beers can feel overwhelming—so here’s what to know about the style, what to watch for and how to enjoy the beers all season long.

the season itself

The region’s first hops are generally harvested in mid-August, and the first fresh-hop beers begin showing up on store shelves, as well as in brewpubs and taprooms, by early September. Different hop varieties are harvested at different times through midSeptember, however, so you might see fresh-hop beers on tap around Central Oregon well into October.

Not just for hop heads Even if you don’t love IPAs, you’ll find plenty to love about fresh-hop season. The bitterness most commonly associated with IPAs tends to get distilled in fresh-hop offerings, with those sharp notes replaced by a wide range of easier-drinking flavors. Brewers have also taken to brewing fresh-hop lagers, as well, that boast milder, more wellrounded flavors.

Where to enjoy fresh-hop beers

Most Central Oregon breweries either source fresh hops from local farmers or make the marathon trip to the Willamette Valley each fall to source their hops—so you’ll find fresh-hop beers at breweries and taprooms all over the region. For a sample of the season, though, the Sisters Fresh Hop Festival (September 25; sistersfreshhopfest.com) brings together roughly twenty-five breweries pouring their own fresh-hop creations.

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WRITTEN BY LUCAS ALBERG

Rob Little knew the power of the outdoors. He spent his youth hiking and camping in the mountains surrounding the Southern Oregon town of Medford where he grew up. His passion for outdoor recreation never waned and while studying creative retail strategies during his MBA program at the Wharton School of Business at the University of Pennsylvania, Little and classmate Jared Peterson formed the seeds of what would later become Cairn—a subscription box service for outdoor gearheads, delivering curated products for camping, backpacking, hiking and other outdoor-related activities. Little and Peterson saw the success of companies doing similar concepts across the clothing, pet and food industries and modeled this same approach to the outdoors, which had not yet been done. Though Cairn was not much more than an idea at the time, when Little finished his MBA in 2013, he and his wife Betsey took the plunge and moved to Bend with the idea that a successful business and personal passions were not mutually exclusive. “Bend checked all the buckets,” Little said. “The outdoors, the people and the spirit of the city were exactly what we wanted. At that point, it was the mechanics of quitting our jobs, packing up everything we owned in our car and making the trip.”

Rob Little Founded: 2014 A monthly and quarterly subscription box service for outdoor recreation consumers, delivering curated products for camping, backpacking, hiking and more. Owners: Co-CEOs Rob Little and Jared Peterson Fun fact: Since its founding, Cairn has partnered with over 300 outdoor brands to ship 3 million products to more than 75,000 outdoor enthusiasts around the U.S. Cairn was acquired by Outside in April 2021 and continues to be run by Little and Peterson in Bend.

Like Little, most residents in Bend come to the area for one shared goal: to be surrounded by—and enjoy the fruits of—the outdoors. It’s no surprise this mentality blends into the business community as well. According to Brian Vierra, outgoing venture catalyst at Economic Development for Central Oregon, many entrepreneurs move to the area first, and then once settle, begin to establish roots in the business community. “People move here to take advantage of a lifestyle,” he said. “But once they’re here, they’re committed to an area, and they start to build relationships. If you’re entrepreneurial, eventually you start a business here, whether you originally worked in the [Central Oregon] area or not.” It’s this combination of entrepreneurial and adventurous mindset that makes Bend unique. It’s also these factors—along with an amazing mentorship network—that makes Bend great for startups and early-stage companies.

Brian Vierra

“Bend is the perfect place to begin or domicile a startup,” said EDCO’s Vierra. “It’s not as noisy as the Bay Area, not as much activity or competition.” But the biggest advantage, according to Vierra, is the small-town ability to make big time connections. Van Shoessler, former VP of sales at insulated drinkware maker Stanley PMI, came to the area in the second half of his career and began to connect with like-minded outdoor industry veterans such as Gary Bracelin, who helped pioneer the snowboard sports category in the 1990s. With help from EDCO, the pair formed the Oregon Outdoor Alliance, with a goal to bring together outdoor industry employees to create vibrant communities. “We wanted to create the infrastructure here first, then attract the businesses and people,” Shoessler said. Eventually, bridges were built and pavement was laid to begin connecting existing outdoor industry employees together and new ones in. Now, the ease of connecting for this sector in this community is amazing, he said. “You have a beer with someone and the next thing you know you have six names,” Shoessler said. “If you come here as an entrepreneur and realize your gaps, you can find someone to help you fill those.”

Founded: 1981 Helps with the economic development of Central Oregon through three key areas: Move (recruitment of companies to Bend); Start (startups); and Grow (helping with retention and growth through incentives and other means). CEO: Roger Lee Fun fact: In addition to putting on the Bend Venture Conference, EDCO also offers mentoring resources through its Stable of Experts program.

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Gary Bracelin

Jesse Thomas, co-founder of Picky Bars, which was recently acquired by Laird Superfood, knows this firsthand. Thomas, his wife and co-founder Lauren Fleishman, and the team’s third co-founder Steph Bruce—three active professional athletes— moved the energy bar company to Bend from Eugene just three years into its short lifespan. Thomas sought to connect in the community quickly after moving to Bend. He joined Opportunity Knocks, an organization that matches like-minded business owners, CEOs, community leaders and key employees with a trusted team of peers who act as an informal board of advisors. Looking back, Thomas said that he feels fortunate to have landed in the group he did. “The people that played a part in Picky Bars’ growth were people from my Opportunity Knocks group who built successful businesses here,” Thomas said. “People like Scott Allan from Hydro Flask, Will Blount from Ruffwear, Meg and Dave Chun from Kialoa and Eric Meade—they were sounding boards for me early on. I was really lucky to be in that group and spend time with them.” OOA Co-Founder Gary Bracelin, who also launched an outdoor incubator called Bend Outdoor Worx, calls Bend a “one-and-ahalf-degree of separation” town. “We have an incredible amount of talent and resources here,” he said. “Whether through OOA,

EDCO, Opportunity Knocks, BOW—the support and infrastructure are there to bring the talent together. That’s the difference.” Brian Vierra from EDCO said many of these key individuals are newly retired or winding down their career and looking for something to do in addition to recreation. “They tend to make themselves accessible and help people who ask,” he said. “There are no companies big enough to support them and so they help in other ways, which is often helping startups.” Cairn’s Rob Little took full advantage of those willing to listen and give advice, gleaning knowledge from the vast outdoor industry experience available. “I took every meeting I could get,” he said. “If they’d talk with me, I shared everything and listened to what they had to say.” After Little prodded Gary Bracelin, he eventually landed Cairn in the inaugural class of BOW. “I wanted them all around the table to vet these things I was going through,” he said. The mentorship through BOW helped establish a firmer direction for the business and fill in the gaps for areas such as finance and accounting, among others. Outside of the outdoor industry, the willingness to help can be hit or miss. According to Hunter Neubauer and Kevin Hogan, founders of cannabis producer and retailer Oregrown, the cannabis industry is about as cutthroat is it gets, though mostly

Founded: 1996 Bend-based 501(c)6 nonprofit that brings together like-minded business owners, CEOs, community leaders and key employees with a trusted team of peers to act as an informal board of advisors to help achieve business goals. How to get involved: Apply through the OK website: opp-knocks.org/membership-interview

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due to law. “There’s not a lot of collaborative efforts in town,” Hogan said. “Nearly every other market nationwide is less competitive due to regulation. We’ve got the least barriers for entry, which creates more competition.” Neubauer said he hopes one day this will change but for the moment, cannabis businesses need to look outside of their own industry for help. With a retail business, Neubauer and Hogan have worked closely with the Bend Chamber of Commerce, who the pair said has been very supportive. “In all honesty, I was shocked in the beginning,” Neubauer said. “They were extremely helpful to us and have been a huge advocate from the start.” The positive impression eventually led Neubauer to join the Chamber board, on which he still serves. To his knowledge, the Bend Chamber of Commerce was the first in the country to have a cannabis business owner on the board.

Founded: 2003 A multi-day conference put on by EDCO that brings together entrepreneurs and business owners to pitch innovative ideas in front of peers, angel investors and the Bend community.

Van Shoessler

How it works: Entrepreneurs and business owners across three categories—Growth Stage, Impact and Early Stage—compete to become a category finalist and earn the right to pitch their business idea for a chance to win financial rewards and services. How to enter: Prospective applicants submitted through the BVC website in August 2021. October 21 to 22, 2021 Tower Theatre, downtown Bend bendvc.com

Though Bend is rich with mentorship and business support, it’s not without its flaws and challenges. Geographic isolation makes it challenging for travel, both for employees and more importantly, for production. “It’s an extra leg anywhere you go when traveling, which makes it so much tougher,” said EDCO’s Vierra.

Lauren Fleishman

Cairn Co-Founder Jared Peterson said the company was forced to push their distribution out of Bend once they reached a certain threshold. “Distribution was by far the biggest challenge for us here, and probably something that can never get solved simply because Bend is so isolated.” Thomas and Picky Bars still manufacture and ship from Bend, albeit at a cost. “We’ve always done our fulfillment from Bend, but it’s been a challenge,” he said. “It delays shipping both to us and our customers and it costs more. It’s more time and more money.” A more recent challenge for companies has been housing and the impact on employee acquisition. Thomas believes that it could be one of the primary limiting factors in the economic growth of Bend in the foreseeable future. “People are getting priced out of homes, and it’s getting harder for companies to attract these employees,” he said.

Jesse Thomas

Founded: 2010 Real food energy bars and oats designed for athletes in mind, helping to fuel adventures with organic ingredients, plant-based protein and intentionally balanced nutrients and flavors. All products are gluten-free, dairy-free and soy-free while some are vegan. Owners: Former professional athletes Lauren Fleishman, Jesse Thomas and Steph Bruce. Fun fact: Picky Bars was sold in April 2021 to Sisters-based Laird Superfood for $12 million. Laird Superfood saw a 98 percent sales increase of their primary business in 2020, reaching $26 million.

Steph Bruce

In addition to the affordable housing shortage, general increased cost of living and the small market has negatively impacted employee acquisition as well. Cairn’s Peterson said the fear of “If it doesn’t work out with you guys, what else is there?” is something that looms in the back of many potential candidates’ minds. But for those that do work out, it’s a dream combination for everyone involved.

The slower pace of life and welcoming environment driven by the Bend lifestyle also bleeds into the investment circles of Central Oregon. Though by no means as affluent as larger markets such as Portland, Seattle or the Bay Area, there is money in Bend for those with a good idea and the willingness to work for it. Cairn’s Peterson quit what he called his “dream job” at Apple for a chance to grow a successful business of his own. Peterson moonlighted for several years with Cairn before fully committing and leaving Apple to move to Bend in 2015. Though Peterson said moving to Bend was one of the toughest decisions he’d ever made, it was a risk worth taking. “The idea of living in Bend and building our own brand was appealing,” he said. “There was momentum and it was exciting.” His previous experience in the heart of the tech industry gave him insight into how the traditional venture capital model worked. “Silicon Valley is go big or go home,” he said. “There’s a standard VC model, and it’s much more cutthroat. Here it’s more grassroots. You tap into angel investors who are a little more patient, and they help your business grow.” Peterson noted that nearly all the individuals who invested in Cairn were either from the area or connected to someone in the Bend community. The Bend Venture Conference, which kicks off October 21, is a primary driver of funding for the region. The multi-day conference attracts angel investors to hear entrepreneurs and business owners from around the country pitch their innovative ideas in front of their peers and community. The competition is broken out into three categories—Growth Stage, Impact and Early Stage—with three to five finalist companies selected in each category. According to EDCO’s Vierra, the conference is the largest angel conference in the West and is now in its eighteenth year. “Over the past six years, the conference has invested over $11 million in thirty-eight companies,” said Vierra, who’s quick to add that this number doesn’t include the investments that happen outside the conference but were initially started or connected within the conference itself. Rob Little attended BVC prior to moving and said the spirit of the conference helped push him over the edge to relocate. The small-town setup is known for its energy and

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Hunter Neubauer

Kevin Hogan

Little felt the buzz. Just over a year later, he was pitching the idea of Cairn on the stage and even walked away with a $15,000 Fire Starter Award, which is given to one of the conference’s concept or launch stage finalists. “BVC gave us a lot of energy,” said Little, who also competed the following year. “I equate it to playing a sport in a big event—there’s a big audience, you want to do well, you want to hear a response. It’s inspirational.” Broken Top Candles CEO and Founder Affton Coffelt pitched at BVC on two occasions and said each taught her something new about her business. “When I pitched the early stage, it allowed me to fully connect with the community and learn the resources available for entrepreneurs and startups,” she said. The second time, when pitching for the growth category, pushed her to look at her business in ways she hadn’t before. “It forced me to an uncomfortable place that really benefitted me in the long run. In the end, it gave me the confidence and courage to dive further and learn things both about myself and my business.” Coffelt went deep in the rounds both years at BVC, and although she didn’t walk away with any awards, she said what came out of the experience was substantial for the business. “It was a flipping point,” she said. “I knew where we wanted to be, but when outside people start to acknowledge what you have, it gives your business validity.” Little echoed these sentiments, saying BVC led to alignment with the community. “Our primary motivation was not being on the stage but trying to connect to the town. We wanted the community to embrace Cairn and have pride for us,” he said.

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Founded: 2015 A farm-to-table cannabis company headquartered in Bend offering consumers 21-years of age or older recreational and medicinal cannabis products. Owners: Hunter Neubauer, co-founder and chairman of the board; Kevin Hogan, co-founder and president Fun fact: With a flagship store in Bend, the company has expanded to open new stores in Portland and Cannon Beach, with a Eugene location slated to open later in 2021.

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Founded: 2015 Home and personal care products such as candles, linen sprays, lotions, soaps, sanitizers, diffusers and perfumes. Owner: Affton Coffelt, founder and CEO Fun fact: Currently in more than 2,500 retail locations around the country and employs twenty-three Bendites. The company is also a 1% for the Planet member company.

Affton Coffel t Broken Top Candles’ Coffelt said that getting people behind you that understand your business is key. Coffelt said she has worked with or been involved in nearly every group Bend has to offer, from EDCO and pitching on the BVC stage to Opportunity Knocks, the Chamber and even state and national groups such as Business Oregon and Vistage. Each can serve a purpose depending on what you’re looking for and the stage you are in, she said. “Know your resources and stay connected,” Coffelt advised. “Even if you try something and it doesn’t work out, know there are other groups and people. Everybody in this community wants you to succeed.” Jesse Thomas commented that even direct competitors can be willing to lend a hand. Andy Hannagan, the owner of energy ball company Bounce Bars, was one of the first people he met in Bend. “He had this big brand in Australia and was growing it in the U.S. He was so helpful and supportive,” Thomas said. “Even after the acquisition, he reached out and congratulated me.” EDCO’s Viera said the business community has a “rising tide floats all boats” mentality. “You’ll see competitors helping each other out because they all want to see the community of Bend succeed,” he said. Looking back now, Little said BVC, the mentorship and the abundant resources available through the Bend business community proved pivotal for the trajectory of Cairn. “If I had one piece of advice for budding entrepreneurs in Bend, it would be to go all in,” he said. “Commit and be vulnerable. Stealth mode in business is not constructive. So much of success is feedback.”

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Artisan

FERMENTATION FERMENTED FOODS ARE ON THE RISE

WRITTEN BY SUZANNE JOHNSON | PHOTOS BY THE UNIQUE BITE

When Whitney Keatman launched Sparrow Bakery in 2006, she got creative with her sourdough starter. “An old concord grapevine was thriving outside our building. I used the grape skins’ natural yeast to start the culture. Fifteen years later, we’re using the same starter for our breads,” Keatman said. Sourdough starters, those gooey mixtures of microbes, water and flour, act as a natural leaveners. Starters require regular care and feeding; at Sparrow Bakery, the bakers replenish the large bucket of sourdough starter with flour and water daily, after the doughs are mixed and set to rise. During rise time, the complex blend of yeast and good bacteria digest the flour, releasing bubbles of carbon dioxide. The benefits of sourdough go beyond an airy loaf, according to Keatman. This ancient method involves fermentation, when the microbes produce lactic acid that shifts the bread’s flavor and structure. “The starter brings that sour tang and breaks down some of the gluten, so the bread is more nutritious and easier to digest,” she explained.

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Fermentation–– it’s not just for beer! Whether in beverages or food, fermentation happens when good microbes (probiotics) metabolize carbohydrates to create enzyme and acids that transform the food’s flavors and nutritional profiles. From sourdough and yogurt to kimchi and tempeh, fermented foods are found in cuisines around the globe. Before refrigeration, fermentation was essential to extend foods’ shelf life. Today, foodies appreciate the umami undertones of fermented foods, as well the impact of probiotics on digestive health, mental clarity and mood stability.

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Paul Trendler and Sarah Frost-McKee, of Bend, became enamored with fermented vegetables when their son was born. “Our veggie ferments ramped up nutrition for all three of us. The diverse array of nutrients from the probiotics and prebiotics—they play a vital role in resiliency for the gut-mind connection,” Trendler said. Science backs up that connection: regular consumption of probiotic-rich food helps moderate blood sugar, boost liver function and lower cholesterol. Just as importantly, fermented foods influence the gut-brain connection. By supporting the production of neurotransmitters like serotonin, probiotics can lower anxiety and boost cognitive function. Trendler and Frost-McKee grew their passion into two businesses: Local Culture, which offers a variety of fermented vegetables, and Super Belly Ferments, for their line of salad dressings made from fermented ingredients. “Drizzling a bit onto salad or vegetables makes it easy for any person, from toddlers to grandparents, to get probiotics into their diet,” Trendler said.

On this page: Super Belly Ferments’ Lemon Cayenne Probiotic Drink. The company also offers pomegranate, tumeric ginger and lime flavors. Opposite Page: Super Belly Ferments’ Chive Lime Probiotic Dressing Marinade. Additional flavors offered are Balsamic Beet, Caesar, Goddess and Ranch flavors.

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PALATE

Bringing protein to the vegan plate Long before mass-produced meat substitutes landed in grocery store freezers, fermented soybeans known as tempeh provided a high-protein meat alternative. Tempeh is an Indonesian dish that involves soybeans wrapped in banana leaves, along with a type of fungus culture called Rhizopus. This process grows a mesh of mycelium around the beans, and binds them together. The lacto-fermentation process, started by the fungus, keeps undesirable microbes from thriving. At Root Down Kitchen in Bend, owner and chef Nicole Precone appreciates tempeh’s meaty texture and flexible flavor. She starts with slabs of tempeh made in Eugene, cuts them into portion sizes, and marinates the pieces overnight. Her menu offers sandwiches layered with Dijon-glazed tempeh and vegetables (above), and tacos stuffed with hoison tempeh and roasted cauliflower (right). “Tempeh is a traditional protein, not processed like soy protein isolate. The beans themselves have great nutrients and fiber, but when you add the fermented culture, it’s a powerhouse,” Precone said.

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Preserving the flavor, respecting the land Sauerkraut may be the most well-known fermented dish, but it’s spicier cousin kimchi has a growing fanbase. Kay Declercq, of Root Cellar Staples in Bend, makes both by hand in small batches. She slices napa cabbage for the kimchi and green cabbage for the sauerkraut, then salts the cabbage generously to draw out liquids. The salty brine supports the growth of lactobacteria on the cabbage surface, so no extra water or culture starter is needed. After adding a slurry of spices and herbs, Declercq transfers the mixture to a fermentation vessel with a special lid that allows bubbling gases to escape. As the lactic acid concentration rises, Declercq monitors the pH carefully. “The right acidity is what keeps the food stable. It’s a beautiful way to preserve food in its natural state,” Declercq said. While pickling vegetables with vinegar and salt can produce a sharp acidity similar to fermented brine, pickling does not involve probiotics, she clarified. Beyond the health benefits of fermented foods, Declercq views fermentation through a sustainability lens. “Preserving food through fermentation honors the work of the farmers that grew it. Instead of letting fresh veggies go to waste, fermentation makes them even more dense with nutrients. It’s a way to respect the farms and the soil,” she said.

DIY fermentation Even with a wide range of probiotic-rich foods available in Central Oregon, making fermented foods at home appeals to many adventurous amateur chefs. As Declercq noted, any vegetable can be added to a batch of sauerkraut or kimchi, reducing the food waste at home. And as for the sourdough starter, Keatman advises people to worry less about the details, and just give it a try. As she said, “If it fails, just start over. The results are so worth the effort.”

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DISCOVER THE UNEXPECTED

IN MEDFORD THE HEART OF THE ROGUE

CRATER LAKE NATIONAL PARK

An hour’s drive from Medford, Crater Lake is Oregon’s only national park and the deepest lake in the United States. An experience of a lifetime, you’ll be in awe of its pristine blue water surrounded by sheer, breathtaking cliffs. Hike, swim or take a boat ride to Wizard Island.

ROGUE VALLEY WINE COUNTRY

Named one of the top global wine destinations by Forbes and Wine Enthusiast, the award-winning Rogue Valley Wine Country is quickly being recognized for its boutique wineries and charm. 70 varietals and 53 tasting rooms dotted among four wine trails await your visit.

CULINARY AND AGRICULTURE

The rich soils and mild climate that make wine-making ideal in Southern Oregon also lends to the agricultural mecca in the region. Come ready to experience the World’s Best Cheese at Rogue Creamery, renowned Royal Riviera Pears at Medford-based Harry and David, and locally-sourced artisan foods and ingredients at one of the nation’s top-ranked farmers’ market.

WHITEWATER FUN

If outdoor fun and adventure is on your bucket list, a visit to the Rogue Valley is a must. The Rogue River is designated as one of the country’s Wild and Scenic Rivers and boasts Class V rapids among its 216-mile stretch. Whether you raft, kayak, tube or paddleboard, you’re sure to have thrills and spills while appreciating incredible forest and wildlife sights.

SOUTHERN OREGON HAS GONE ROGUE

Scan the code to download a map or visitor guide.

TRAVELMEDFORD.ORG | @TRAVELMEDFORD

your fall

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FALL 2

REGIST 021 RATION N

OW OPEN

LOCAL FLAVOR

R E S TAU R A N T

Bangkok in Bend Sen Thai Noodle House opens downtown WRITTEN BY NOAH NELSON | PHOTOS BY JAYNA MILAN

alking into Sen, a new Thai noodle house that specializes in street food recipes and hot pot meals, feels a bit like walking into an art gallery. Visitors are greeted by chic white walls, modern light fixtures and high ceilings with towering windows that go nearly to the top—perfect for gazing out over the Deschutes River that f lows outside. The décor is intentional; nothing is thrown together haphazardly, and everything has a purpose. The same could be said about the food, and the ingredients used to create each dish. I ordered the tom yum boran, a noodle soup with ground pork, lime, cilantro, crushed peanuts and bean sprouts, while my friend and dinner date across the table ordered the pad thai goong, adding prawns (goong means “prawn” in Thai) to the classic stir fry dish.

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LOCAL FLAVOR

Sen is owned and operated by Rosie Westlund, her parents Paul and Ampawan Itti, and her cousin, Bua Karoon. The same family, originally from Chaing Mai, Thailand, owns another popular Thai restaurant, Wild Rose, just a few blocks away. Westlund explained that Sen acts as an overflow for Wild Rose, and vice versa. “When people call or walk in and we can’t seat them, they sometimes ask ‘are there any other Asian restaurants nearby?’ and now we can just direct them to our other restaurant,” Westlund said. Rather than simply opening a second location for Wild Rose, Sen allowed for a diversity of f lavors and a wider range of dishes. “Wild Rose is exclusively a Northern Thai restaurant. Sen brings together flavors from across the country, but the menus don’t cross over,” Westlund said. “In Thailand, most people eat at food stalls that specialize in just one dish. We’ve taken our favorites from when we go to Thailand and decided to serve them all here, as opposed to sticking to one regional cuisine.” I was delighted to see that each noodle soup came with five different presentations, made up of four different noodle types to choose from or an option to ditch the noodles for a bowl of rice, instead. Westlund mentioned that this is pretty standard in noodle houses across From left to right: Tyler and Rosie Westlund, Ampawan and Paul Itti, Bua Karoon and family.

Thailand. Outside of the noodle soups, every entrée comes with the famous (or infamous, if you don’t prefer spice) question, “how spicy would you like that?” Guests can decide how brave they are, on a scale of one through five. Even further to the delight of the table, the waitress brought out a rack with various small jars filled with spicy combinations of peppers, brines, oils and spices—perfect for adding some additional flavor to any dish. My tom yum soup came out of the kitchen begging to be photographed; each ingredient was placed piling over the edges of the bowl, showcasing contrasts of both color and texture. The broth was a sweet, sour and spicy medley, taken to another level with bites of fatty and savory ground pork with light, crunchy bean sprouts and cilantro. With the addition of a halved hard boiled egg and an entire fried wonton placed on top, this entree was well worth the price tag of $18. Speaking of price, a night at Sen doesn’t have to break the bank. Guests have a full bar available and cocktails cost around $15 a drink, but there is always the option to opt for a Thai light beer, which only ran us $4 a bottle. While Sen has upscale and fine dining qualities, the atmosphere of the restaurant strays closer to the establishments back in Thailand that inspire the menu, the Thai noodle shop. The Sen website says that these shops are “busy, bustling and vibrant institutions,” and in the best way possible, that is what dining at Sen feels like. Friends and family are talking and laughing, the employees are in good spirits and the entire building just feels full of life. Nothing felt stiff and everyone felt comfortable, so much so that the bartender was cracking some jokes with our table. Getting to this friendly, delicious place did not come without challenges. The owners spent about two years trying to open; about a year and a half was spent on construction, which took considerably longer to complete due to health and safety restrictions related to the pandemic. “Our forte is in the restaurant side of things, and we had to learn a lot about construction while the process was taking place. It was little things like picking door handles, hardware accents and lights that we’ve never done before,” Westlund said. “It was definitely a learning process.” Sen walks the line between casual and fine dining; it is simultaneously where I’d take out-of-town friends to showcase Bend’s nicer side, and where I’d want to meet up with locals for consistently good food and cheap beer.

SEN THAI HOT POT AND NOODLE HOUSE 65 NW Newport Avenue, Suite 100, Bend senhotpot.com

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IMBIBE

C O C K TA I L S

Executive Lounge A “pretend fancy” cocktail at San Simón WRITTEN BY TERESA RISTOW

rian Trottier was backpacking through Buenos Aires years ago when he met up with his sister, who worked at a Four Seasons. She put Trottier up in a room on the same floor as the hotel’s executive lounge. Trottier walked inside to find an endless supply of snacks and drinks, and ended up spending most of his stay right there, even inviting his friends from a nearby hostel over to reap the tasty “executive” benefits. “The term executive lounge has always been this moniker for pretending we’re fancier than we are,” said Trottier, who opened downtown Bend’s San Simón with his wife, Ashley, in October 2019. Tucked away in Tin Pan Alley, Trottier describes San Simón as a candlelit, romantic, bohemian bar, with no TVs, and “as a place for adults to actually talk to each other.” The menu features handcrafted cocktails, a few beers and other drinks and some cheaper options, like $3 PBRs, along with charcuterie boards to snack on. As fall approaches, stop by for a bellywarming mix of bourbon and ginger with the Executive Lounge cocktail. A visit to San Simón is as good of an excuse as any to pretend we’re fancier than we are.

EXECUTIVE LOUNGE

2 oz. bourbon ½ oz. ginger rosemary simple syrup ¼ oz. fresh squeezed lime juice 4 mint leaves, plus 1 sprig of mint 3 sprays of peated scotch Shake together bourbon, syrup, lime and mint leaves. Double strain over a big ice cube and use an atomizer or spray bottle to do three sprays of peated scotch. Garnish with a mint sprig.

Steep fresh rosemary in hot water for three minutes. Remove the rosemary and add the sugar to the hot water. Mix the hot sugar water with the ginger juice to create ginger rosemary simple syrup.

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PHOTO MARVIN WALDER

GINGER ROSEMARY SIMPLE SYRUP

1 cup of fresh ginger juice Fresh rosemary 1 cup boiling water ½ cup sugar

EAT EAT

EXPLORE CENTRAL OREGON

Restaurants in the region continue to be nimble, with many offering outdoor seating, takeout and dine-in service, when permitted, while following social distancing guidelines and safety protocols. Central Oregon restaurants would love to receive your order. As always, buying a gift card is a great way to support your favorite eateries any time of the year. Contact individual restaurants for details.

EXPLORE CENTRAL OREGON COMPANY NAME PIZZA MONDO

Fir aremus praes vident. locals’ Obus Pizza Mondo, a longtime intrur se serving quam award henfavorite,quium has been deroximis imentum inprave rniwinning pizza from its landmark hil te movitudem ia vis, ad downtown Bend patus location since novid ius conteri ptius, 1996.C. Byiamdiis the slice or whole pie. sendac nonsuliam. FuisTake-outfuidit; and delivery available. sulicam ex maximus et videSeasonalet;pizzas, fresh salads and mum avem, cae tem, Catquam. NW craft beer. Vemnicastra 811 NW Wall St., Bend

(541) 123 W 6th St, city,330-9093 zip | (512) 123-4567 pizzamondobend website.com.com

COMPANY KEBABA NAME From Fir aremus its Westside praes Bend vident. location, Obus intrur quium Kebaba offers aseunique, quam award henderoximistake winning imentum on modern inprave Middle rnihil te movitudem Eastern food. Serving patus ia vis, fresh ad novid delicious and C. iamdiis ius kebabs, conterisalads, ptius, sendac fuidit; hummus, falafel nonsuliam. and much FuissulicamSpecial more. et; ex diet maximus friendly. et videPatio mum avem, garden seating caeavailable. tem, Catquam. Vemnicastra 1004 NW Newport Ave., Bend (541) 123 W 6th St 318-6224 | (512) 123-4567 website.com kebaba.com

COMPANY NAME POKE ROW At Row our vident. focus isObus on Fir Poke aremus praes fresh, quality intrur high quium se and quamhealthy henpoke bowls! Orders can rnibe deroximis imentum inprave placed online, deliveries through hil te movitudem patus ia vis, ad DoorDash or BendTakeOut and novid C. iamdiis ius conteri ptius, you can fuidit; always nonsuliam. come build Fuisyour sendac own bowl.et; ex maximus et videsulicam mum avem, cae tem, Catquam. Vemnicastra 2735 NW Crossing Dr. #105., Bend (541) 123 W 6th St306-6796 | (512) 123-4567 pokerow.com website.com

COMPANY ACTIVE CULTURE NAME Enjoy Fir aremus a healthy praesbreakfast, vident. Obus lunch intrur or dinner quium on oursepatio. quam Sip henon a deroximis imentum smoothie, shake, glass inprave of wine rnihil te or beer movitudem on tap. Burritos, patus ia vis, bowls, ad novid C. wraps salads, iamdiis ius andconteri so much ptius, sendacOr more! fuidit; use nonsuliam. our free delivery Fuissulicam et;inex anywhere Bend! maximus Download et videour mumoravem, app order online. cae tem, Catquam. Vemnicastra 285 NW Riverside Blvd., Bend (541) 123 W 6th St 241-2926 | (512) 123-4567 activeculturecafe website.com .com

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COMPANY PHO VIET CAFÉ NAME Vietnamese Fir aremus praes standards vident. likeObus pho & intrur noodle quium bowlssearequam served henin aderoximis modest, imentum relaxed space. inpraveNow rniserving hil te movitudem Bun Bo patus Hue/ia vis, Spicy ad Lemongrass novid C. iamdiis Base ius Pho conteri Noodle ptius, Soup! sendacOpen fuidit;Christmas nonsuliam. day,Fuisjoin us sulicam to celebrate! et; ex maximus et videmum avem, cae tem, Catquam. Vemnicastra 1326 NE 3rd St., Bend (541) 123 W 6th St382-2929 | (512) 123-4567 phovietandcafe website.com .com

COMPANY NAME PFLÜCKE Gather for praes Octoberpfest at Fir aremus vident. Obus pflücke Grillhausse &quam Biergarten. intrur quium henCome pfeast on German deroximis imentum inprave and rnilocal haus smoked hil te fare, movitudem patus ia meats vis, ad and of ius Bavarian novidthe C.biers iamdiis conteriKings. ptius, Sip a cocktail in the sunshine, sendac fuidit; nonsuliam. Fuisoutside or inside our sulicamon et;our ex patio maximus et videopen We deliver! mum dining avem,room. cae tem, Catquam. Vemnicastra 2747 NW Crossing Dr., Bend 123 W (541) 6th St241-0224 | (512) 123-4567 website.com pflucke.com

COMPANY NAME ELLY’S ICE CREAM Fir aremus praes is vident. Obus Elly’s Ice Cream a modern intrur quium quam ice cream shopse with nodshento deroximis imentum rnithe classics servinginprave the very hil te movitudem patus ianatural vis, ad best locally-sourced, novid C. iamdiisElly’s ius conteri ptius, ingredients. creates sendac delicious fuidit; nonsuliam. Fuisartfully super premium sulicam et;treats ex maximus et videice cream with perfectly mum avem, cae tem, Catquam. endless combinations. Vemnicastra 921 NW Mt. Washington Dr., Bend 123 W (541) 6th St728-2390 | (512) 123-4567 ellysicecream website.com .com

COMPANY NAME TAKE OUT TODAY Fir vident. Obus We aremus provide praes a better standard intrur henfor ourquium driversseandquam restaurant deroximis imentum inpraveevery rnipartners and get better hil movitudem ia vis,the ad day.teWe would likepatus to thank novid iamdiis conteri ptius, great C. people of ius Bend for almost sendac fuidit; nonsuliam. Fuistwenty-five years of support, and sulicam ex maximus et videwe look et; forward to serving you mum avem, cae tem, Catquam. some more. Vemnicastra 61396 S Hwy 97, Bend (541) 123 W 6th St382-8844 | (512) 123-4567 website.com bendtakeout .com

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Back Deck ART + CULTURE + EVENTS

art & culture

MURALS

Living for Design Janessa Bork and the creation of VIVI DESIGN CO. WRITTEN BY NOAH NELSON | PHOTOS SUBMITTED BY VIVI DESIGN CO.

Janessa Bork in front of the mural she created at Dr. Jolly’s

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ARTIST

Indoor mural at the Savy Agency

anessa Bork lived a childhood full of experiences that make her the selfproclaimed “wild child” she is today: an active competitive snowboarder, dirt biker and skateboarder. Born in Bend but raised in Bozeman, Montana, Bork spent her days running free, playing outside and absorbing all the beauty that exists in the abundant mountains and forests of Montana. Her family eventually moved back to Bend, where Bork graduated from Mountain View High School. Since then, she’s moved around but always manages to make it back to Bend. “This is my home, and I love it so much,” Bork said. Being the child of a rug weaver and an artisan mason, Bork remembers having her creativity cultivated from a young age. “My mom used to help put on summer art camps when I was in grade school and it definitely helped shape my desire to make and create things with my hands,’’ Bork said. “I worked for my dad in the summers doing masonry and construction which taught me a lot about building.”

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Fresh out of high school, Bork took a painting class at Central Oregon Community College and met her would-be husband, Josh Ramp. Ramp had just graduated from high school in Alaska and decided to make a new life in Oregon, where he had family. He had dabbled in painting and drawing in high school, and was exploring the subject in Bend in a traditional painting techniques class taught by Professor Bill Hoppe. “The second we met we were magnetized to one another,” Bork said. “We’ve been together through the thick of it, and it’s really shown our strengths and dedication. We’re far from the perfect couple but we have created our dreams from nothing and stuck to our guns, and I’m so happy it’s starting to pay off.” The two fresh-faced grads moved to Portland in 2008 to pursue design school together, after Hoppe took note of Bork’s affinity to the arts. After graduating in 2011, the duo worked separately as freelance artists, illustrators and designers, eventually moving back to Bend in 2017 to live the

quintessential Central Oregon lifestyle full of high adrenaline sports and ample time spent outside. Bork, in tandem to her art career, had become a snowboarder who is sponsored by Mt. Bachelor, BlackStrap and others. Graphic design can oftentimes be a job that requires one to sit in front of a computer for hours on end; a stark contrast to an adrenaline-filled lifestyle. Bork decided that a desk job just wasn’t for her. “I realized the last thing I wanted to do for a career was stare at a computer all day,” Bork said. “After a few freelance jobs, I realized I could merge traditional painting techniques with modern design to create a unique quality aesthetic that stands out from the rest.” To capitalize on that realization and create a career that isn’t exclusively relegated to a computer screen, Bork and Ramp founded VIVI DESIGN CO. in 2018. The company specializes in environmental design, product branding and hand-painted craftsmanship, which translates to designing and painting tons of murals for local businesses. “Our

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ARTIST

Close-up view of the mural at San Simón

creative process includes analog and digital techniques,” Bork said. “We utilize digital programs and hand-drawn graphics to get that exact design we visualize for a seamless, distinct look.” The name VIVI has a couple of meanings for Bork and Ramp. “The letters look so aesthetically pleasing next to one another, resembling two halves as one whole through compound words,” Bork said. “The word vivi is from Latin descent, meaning ‘to live, living and alive.’” Bork goes on to explain how this Latin saying encompasses her and her husband’s daily life; to live with design, to feel alive through design and to live through habitual creativity. VIVI DESIGN CO. can be found locally in many murals around Central Oregon, including murals done for local businesses such as Dr. Jolly’s, Backporch Coffee Roasters, Kefi Fresh, the Cottonwood Cafe in Sisters, Pioneer Cannabis Co. in Madras and many others. Currently, VIVI DESIGN CO. is designing a mural for a local plant shop, Somewhere That’s Green. For more, see vividesignco.com.

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Just another day at work for Janessa and Josh

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AESTHETIC

HANDCRAFTED

Barnwood Reborn Five Peaks Woodworks creates mountainscapes and charcuterie boards with stories to tell WRITTEN BY TERESA RISTOW PHOTOGRAPHY BY MARVIN WALDER

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ate Decker’s fascination with beautiful wood and the stories behind it started in Hawaii, when he was growing up on Maui and later living on Kauai. Highly revered and endemic to Hawaii, koa wood is strong and light, and Decker learned to make things like picture frames and paddles from it, while also experimenting with mango and monkeypod woods. After making the move to the west coast nearly six years ago, Decker landed in Bend, setting up his modest woodshop in the garage of his new home on the west side of town. With Bend as a home base, he traveled to Montana, where he used his professional background in hotel sales and marketing to help develop a large cattle ranch into a “dude ranch” destination. It was there he saw how purposefully new life could be given to old wood through projects happening on the ranch. “I was very inspired by how they used this barnwood,” said Decker, who began sourcing his own barnwood back in Oregon. Decker’s signature piece became a mountainscape of five peaks in the Cascade Range—Mount Bachelor, South Sister, Middle Sister, North Sister and Broken Top—created with repurposed wood from old Oregon barns or other structures. For each piece he creates, Decker can explain exactly where the wood originated, showing old pictures of structures and providing the history of how he came across the materials, whether it’s lath from a 90-year-old house being knocked down in Bend, wood from an old barn he helped tear down in La Pine or Lakeview or blue pine harvested on Santiam Pass after one of last summer’s forest fires. He spends hours carefully milling the wood, preserving details such as cracks, fading, weathering or bits of lichen that add subtle color. “Old wood has textures that you can’t recreate, that only sun, rain, wind or snow can (create),” he said. Decker officially launched his company, Five Peaks Woodworks, in 2020. An outdoorsman and certified mountain guide, Decker has always been drawn to the mountains. “Mountains are very inspiring to me,” he said. “They’re beautiful. They humble you, and they test you.” In addition to mountainscapes of the Pacific Northwest, desert inspired scenes and other designs, Decker also creates live edge cutting/charcuterie boards. The boards are designed to showcase the unique features of each piece of wood, with epoxy used to fill in cracks, sometimes adding pops of color to rich wood tones. He works with Epilogue, a lumber mill south of Portland, to sustainably source lumber from trees taken down by tree removal companies in urban areas. The wood would otherwise become wood chips or firewood but is instead given new life by Decker and other customers. Sustainability fits in with Decker’s lifestyle, which revolves around time outdoors, on ranches, in the mountains, tending to overflowing garden boxes just outside his workshop and exploring with his dog, Bambam. The mild-mannered American bulldog and boxer mix was the first dog rescued by Real Good Rescue, a nonprofit based in California that Decker co-founded. Bambam

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hangs around the shop below Decker’s house most days, but heads upstairs when things get too loud or dusty, or when projects last late into the night. Some pieces can take days to create, especially when factoring in the time Decker spends sourcing wood (often helping to tear down barns), traveling around the state, milling and then imagining a new life for the materials through his designs. That time spent becomes part of the story of each piece of wood, carefully repurposed on a customer’s living room wall. “Whenever I make something for someone, I’m able to share the story behind it,” Decker said. “I think the extra effort is worth it.” See Five Peaks Woodworks latest creations at fivepeakwoodworks.com. Charcuterie boards are available at Newport Market, 1121 NW Newport Avenue in Bend.

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Camp Sherman Store & Fly Shop campshermanstore.com Cold Springs Resort & RV Park coldspringsresort.com House on Metolius metolius.com Hoodoo’s Camp Sherman Motel & RV Park campshermanrv.com Hola! holabend.com Lake Creek Lodge lakecreeklodge.com

Time to Unplug

Come to a place we think is a little slice of heaven. Camp Sherman, the hidden gem of Central Oregon, is waiting to greet you and your family. The majestic Metolius River flows under a tall canopy of Ponderous Pines, Larch, Fir and Cedar trees. Fly-fishing, camping, hiking, mountain biking and wildlife viewing are favorite pastimes. For more information on lodging and our area visit MetoliusRiver.com

Metolius River Lodges metoliusriverlodges.com Metolius River Resort metoliusriverresort.com The Suttle Lodge & Boathouse thesuttlelodge.com

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Virtual Broadcast of In-Person Event with Online Auction

A Fundraiser For:

BEND DESIGN BEND DESIGN BEND DESIGN BEND DESIGN BEND DESIGN BEND DESIGN BEND DESIGN BEND DESIGN BEND DESIGN BEND DESIGN BEND DESIGN Speakers, Films, Creativity & Conversation for Designers, Changemakers and the Curious

in-person + virtual October 22, 2021

Presented by:

benddesign.org

NEW EXHIBIT

September 18, 2021-March 6, 2022

59800 South Highway 97 | Bend, Oregon 97702 541-382-4754 | highdesertmuseum.com

X-Ray Vision: Fish Inside Out is organized by the Smithsonian’s National Museum of Natural History and the Smithsonian Institution Traveling Exhibition Service (SITES). It was inspired by the book Ichthyo: The Architecture of Fish (Chronicle Books in association with the Smithsonian Institution, 2008) by Stephanie Comer and Deborah Klochko.

Made Possible Locally By:

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Back Deck art & culture

diversity

BIPOC Art at Scalehouse Gallery Until late September, the Scalehouse Art Gallery is hosting a special exhibition aimed at sharing diverse voices in Central Oregon. The exhibition, titled “Be Nice White... You’re in Bend” features BIPOC artists and creatives who challenge the notion that Central Oregon is devoid of racial and ethnic diversity. The art on exhibit seeks to promote visibility within the Central Oregon community, as well as foster conversations about race and ethnicity. On the opening night of the exhibit, all BIPOC guests were invited to participate in a group art project. In front of the guests were ten containers of

different colored sand, each color representing a different issue that BIPOC members of the community face, from microaggressions and acts of violence to systemic oppression. The BIPOC guests then scooped up the sand that best represented their experience in the community and poured it into a clear glass container. As the layers accumulate over the course of the entire exhibit, a picture will form that represents the combined experiences of BIPOC community members. Visit the exhibit at 550 NW Franklin Avenue, Suite 138 and see scalehouse.org.

film

Winter Stokage on the Screen From the award-winning minds of Teton Gravity Research, the Tower Theatre is presenting Stoke the Fire, a new feature length ski and snowboarding movie designed to stoke your excitement for this upcoming winter season. Stoke the Fire is the 26th annual film released by TGR and explores the lives of professional skiers and snowboarders. The film follows how different athletes evolve within their respective sport and the pure joy that comes from this process. Getting “stoked” can mean many different things to different people based on where they are in their own evolution. When an athlete first tries a new sport, a spark is lit. As they evolve, improve and push themselves, they stoke that fire within themselves, turning a spark of interest into a burning passion. On September 26, head to the Tower Theatre to see what “stoke” means for yourself. See towertheatre.org.

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Back Deck art & culture indie cinema

murals

Public Art for Redmond In early July, a fifty-year old restriction in Redmond was lifted. The old rule banned any paintings on the outside of buildings, which restricted artists from creating murals within the city. Now that the ban has been lifted, Redmond is primed to become a bit more colorful. Dan Mooney, the chair of the Redmond Commission for Art in Public Spaces, can name at least a dozen places around town that would be perfect for a mural. In the next three years, Mooney expects to see more than twenty murals in Redmond, all following themes such as natural beauty, history, regional commerce and agriculture. Mooney stated that the themes were kept broad to allow as many artists as possible to apply, and he hopes the entire mural project will attract artists of all kinds to Redmond. Jackie Abslag, City of Redmond’s program coordinator and liaison for the art commission, pointed out that murals have helped several towns across Central Oregon attract visitors, and expects murals in Redmond to have the same effect. See redmondoregon.gov.

BendFilm Festival Returns The 18th annual BendFilm Festival will take place from October 7 to 17 as a hybrid event for both in-person and virtual participants. Scoring high spots on MovieMaker’s lists of “25 coolest film festivals in the world” and “50 film festivals worth the entry fee,” the BendFilm Festival is no stranger to national acclaim. In fact, the fest has been named an academy-qualifying festival; winners of the festival’s qualifying awards will be eligible for consideration in the Animated Short Film/Live Action Short Film category of the Academy Awards, without the standard theatrical run. BendFilm Fest also emphasizes representation within their festival in an effort to connect more diverse filmmakers with audiences, industry professionals and the Academy Awards. The 2020 fest was remarkable in terms of gender equality, in that 50 percent of the feature films and 42 percent of the short films were directed by women when just a year before in 2019, the Oscar nominations featured no female directors. To further assist in equal representation in the film industry, BendFilm works with IndieWomen, an organization of independent women filmmakers, and also offers the BIPOC Women grant, which awards $10,000 to eligible filmmakers. Passes for the 2021 festival are on sale now. See bendfilm.org.

design

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The Bend Design Conference, hosted by Scalehouse, is back on October 22 of this year with both virtual and in-person events. After a truly transformative year, Scalehouse states that how we reconnect with our communities is more important than ever: “collaboration, relentless curiosity and a daring expression of design can change everything.” This year’s conference promises to bring together the brightest minds in eco design, social justice, education, sustainable fashion and social media to explore what it means to be human in a world where the role of human design is constantly shifting. This year’s topics are mostly connected to the effects of the pandemic, along with the ongoing battle to fight pollution and climate change. The conversations had this year will ask what designers can do to combat the social, economic and political issues associated with these topics, and how people who don’t consider themselves as designers or creatives can make a difference through design. See scalehouse.org.

bendmagazine.com

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PHOTO K AREN C A MM ACK

A Hybrid Bend Design Conference

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A ho m e w i t h a he ri tag e .

What makes a house a home? The traditions you carry with you from place to place. When you call 1925 home, a rich back story is already waiting for you. Bend’s golf heritage began at the Bend Golf Club a hundred years ago, and its 10th fairway is where you’ll find 1925’s stunning collection of thoroughly modern townhomes. Created in the Arrowood Development tradition of blending style and quality, each space has been thoughtfully appointed and beautifully designed for your active lifestyle, with single-level plans that make the living easy. This is where you play, dream, embrace the old and the new. 1925. A century in the making – available to you today. Priced from $739,750.

1925townhomes.com

Brokers: Stephanie Ruiz 541.948.5196 | Jordan Grandlund 541.420.1559

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OLD MILL DISTRICT | 541.389.6655

Better days ahead. Often, good things come out of big changes. This past year and a half has taught us that we’re resilient, and this self-discovery will likely help buoy us through any uncertain times ahead. We’ve also had some time to take a deep breath and think about what really matters tomorrow—and the next day and the next. We believe that one of the best ways to feel good now is to envision yourself in the future. Putting yourself in your “someday” shoes allows you to see possibilities, consider new actions and make smart, long-term decisions. We’re here to help you meet the future you. Give us a call!

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Bend Magazine - September + October 2021

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