SUMMER 2013 thegorgemagazine.com
Farm to table
CSAs Bring Food Home
Look inside for the
gorge winery+ brewery guide a special advertising booklet
Canoe journey
Renewing Native Tradition
rIP Caswell
Sculptor Seeks the Soul
Celilo Catering was a dream to work with on our wedding! Melinda skillfully guided us through the planning process to help us create a menu that fit our desire for delicious food while staying within our budget. Since we measure most of our experiences by how good the Blaine and Bethany Photography
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541-386-5710 16 Oak Street, Hood River, OR www.celilorestaurant.com
Visit Historic Downtown
TRouTdAlE the gateway to the gorge Visit our many Specialty Shops, Art Galleries, Antique Shops, Fine Restaurants, and more! Take Exit 17 off I-84
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the gorge magazine // summer 2013 3
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4 the gorge magazine // summer 2013
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features 20 B REAKING AWAY Event promoter Chad Sperry has built his reputation by turning the Gorge into a premier bike racing venue by david sword
50 rodeo towns Photo essay by John Laptad 65 c anoe journey The renewal of an ancestral tradition brings youth of the Warm Springs tribes closer to their roots on the Columbia River by erika rench
the gorge magazine // summer 2013 5
30
departments 10 Currents 12 Question + Answer 14 Things We Love 16 What's Happening 18 Person of Interest 76 Partake 82 A Thousand Words
30 o utside Into the Wild Historic Eagle Creek trail offers hikers a classic Gorge trek by adam lapierre 34 A rts + Culture Seeking the Soul Sculptor Rip Caswell goes deep for the essence of his art by don campbell 42 wellness Mind, Body, Skin Esthetician Mary Lively focuses on skin care by janet cook
46 business profile Tasting Success The story of one man's quest for better sports nutrition by matt werbach 60 h ome + Garden The Self-Sufficient Gardener Master Gardener Dennis Carlson grows food—lots of it by janet cook 72 bounty From the Farm to Your Dinner Table Joining one of the many CSA farms in the Gorge makes eating locally and supporting farmers easy—and tasty by ruth berkowitz
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editor Janet Cook creative director + graphic designer Rachel Hallett advertising director Micki Chapman account executives Joe Deckard Jenna Hallett contributing editor Adam Lapierre intern Marcus Morrison contributing writers Ruth Berkowitz, Don Campbell, Adam Lapierre, Mary Lively, Kacie McMackin, Erika Rench, David Sword, Matt Werbach cover photographer Jennifer Jones contributing photographers Silvia Flores, Jennifer Gulizia, Richard Hallman, Jennifer Jones, Adam Lapierre, John Laptad, Pat Malach, David Mackintosh, Maren McGowan, Kacie McMackin, Denise Rehse-Watson
The Gorge Magazine is published by Eagle Magazines, Inc., an affiliate of Eagle Newspapers, Inc. 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 Eagle Magazines, Inc. Articles and photographs appearing in The Gorge Magazine may not be reproduced in whole or in part without the express written consent of the publisher. The views and opinions expressed in these articles are not necessarily those of The Gorge Magazine, Eagle Magazines, Inc., Eagle Newspapers, Inc., or its employees, staff or management. All RIGHTS RESERVED. PRINTED IN THE U.S.A.
305 Oak Street Hood River (541) 386-6188 twiggs@gorge.net unique jewelry ◉ home accents ◉ custom gifts ◉ since 1994
the gorge magazine // summer 2013 7
our gorge editor's letter
I’m not sure when the idea of community supported agriculture first arose in the Gorge, but it began to take root in the regional conscience with the creation of the Gorge Grown Food Network in 2006. As that informal group of farmers, food producers and citizens grew into a Gorge-wide network connecting local farmers with consumers, so too CSA farms began to emerge—as they have elsewhere in the country. There are now 17 CSA farms in the Gorge, where members pay for a farm share at the beginning of the growing season in return for weekly or bi-weekly deliveries of farm-fresh produce. Along with supporting local farmers, CSA memberships foster relationships, conversations and friendships between farmers and consumers. The Gorge, with its relatively long growing season and diversity of food that grows well here, is an ideal place for small farms to thrive. Many CSA farms have waiting lists, so we expect to see more of them emerge in the years ahead as people increasingly seek to eat healthier, locally-grown food. Writer Ruth Berkowitz takes a look at a few of the CSA farms in the Gorge beRiding the zip line at Skamania Lodge ginning on page 72. Along with the earth’s bounty comes a lot of other abundance in the Gorge in summer time. David Sword profiles event promoter Chad Sperry (page 20) who has put the Gorge on the bike racing map with events like the Mt. Hood Cycling Classic. Adam Lapierre explores the ever-popular Eagle Creek Trail (page 30), built in the heart of the Gorge a century ago. Photographer John Laptad takes us into the arena at some of the region’s rodeos (page 50). And Erika Rench highlights an historic journey that youth from the Confederated Tribes of the Warm Springs will take this summer as they travel by canoe down the Columbia River (page 65). And there’s more. Grab a carrot or some fresh snap peas, and read on. janet cook, editor
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8 the gorge magazine // summer 2013
SUMMER 2013 thegorgemagazine.com
Farm to table
CSas bring Food Home
Canoe journey
renewing native tradition
rIP CaSwell
Sculptor Seeks the Soul
for all the things that move you
Look inside for the
gorge winery+ brewery guide a special advertising booklet
about the cover Paul Brown and his wife, Laurel Bourret, stand in a field of vetch (cultivated for forage and soil improvement) at Wildwood Farm, located on the west side of the Hood River Valley. This small, self-run, diversified family farm sells its wide variety of produce to 35 CSA members as well as at the local farmers markets. photo by Jennifer Jones | MOXY Int. | jenjones.com wardrobe stylist Robin Allen I thats-swank.com
The Gorge Magazine (541) 399-6333 // thegorgemagazine.com PO BOX 390 // Hood River, Oregon 97031 We appreciate your feedback. Please email comments to: jcook@thegorgemagazine.com
The Gorge Magazine is being produced by an environmentally conscientious group. Our publication is printed with text paper that is produced by a local mill located in West Linn, Oregon. West Linn paper mill and Journal Graphics, our publication printer, both follow FSC (Forest Stewardship Council) practices in the manufacturing and the printing of our product. This publication is also produced with soy based inks. When you have read this issue please pass it on to a friend or recycle it. Together we can make a difference in preserving and conserving our resources.
541.436.4400 • buyinthegorge.com 209 3rd Street • Downtown Hood River licensed in oregon and washington
our gorge currents
news + views pocket guide Just in time for summer, the Gorge Grown Food Network has come out with a handy little pocket guide to all the farmers markets in the Gorge. The 13 markets taking place in Gorge communities from Stevenson to Goldendale—and everywhere in between—are listed, along with their hours of operation. The pocket guide makes it easy to plan a market stop around your Gorge adventures. Gorge Grown has set a regional goal of $1 million in gross sales at the Gorge farmers markets for 2013. “I urge everyone to build relationships with the vendors at the market in their community,” said Todd Dierker, co-director of Gorge Grown. “These are the people that feed us, keep us eating healthy food and care for our land.” (gorgegrown.com)
Disc Golf Cascade Locks is home to the newest disc golf course in the Gorge. The 18-hole course, dubbed The Locks Approach, is located in the Port’s Industrial Park. It was designed by professional disc golfer Daniel Dulaney, and includes a variety of terrain requiring both distance and skill shots to hit par. And, in case you grow weary of the sport, there’s plenty of other activities in the area. The EasyCLIMB trail system for hikers and bikers is nearby, as well as Blackberry Beach, which provides windsurfing and kiting access. The Cascade Locks course is the fourth disc golf course in the Gorge; others are located in Hood River, The Dalles and North Bonneville. (portofcascadelocks.org)
10 the gorge magazine // summer 2013
Find Yourself at Lost Lake The new owners of Lost Lake Resort & Campground have spent the off-season sprucing up the iconic summer retreat on the northwest flank of Mount Hood. Several of the cabins, built in the early 1940s, have been repaired and restored, and the rooms in the lodge have undergone a major remodel. “We have worked to maintain the history as much as we could, while improving on the guest experience and comfort,” said Jason Taylor who, along with fellow Hood River Valley native Derek DeBorde, took over the resort at the end of last summer. Restoration has also included many of the boats at Lost Lake, including 20 of the original rowboats, which have been stripped to the wood, re-clad and freshly painted in the original red and white colors. The resort and campground includes eight cabins, six furnished lodge apartments, a general store, boats, 134 campsites and spaces for 37 RVs. Also new this year are “yomes,” tent-like structures available for overnight use. Motorboats are not allowed on Lost Lake, keeping the area quiet and decreasing the impact on the local habitat. (lostlakeresort.org)
Worthy Summer Reads Rebels of the Kasbah is the first book in a series called Red Hand Adventures by Gorge author Joe O’Neill. Aimed at young adult readers, the book tells the tale of a Moroccan orphan, Tariq, who is sold into slavery. Forced to compete in deadly camel races, Tariq must rely on his wits and his newfound friendships to survive. The rollicking adventure takes readers from Tangier to the wild frontier of the Moroccan desert, into the heart of ancient China and even through the pirate-infested waters of the Mediterranean. Through the Red Hand Adventures website, O’Neill conducts writing and trivia contests. The second book in the series, Wrath of Caid, will be released in June, followed by Book 3, Legends of the Rif.
The Adrenaline Junkie’s Bucket List: 100 Extreme Outdoor Adventures to Do Before You Die, by Hood River physician Christopher Van Tilburg, is the ultimate guide for the outdoor and sports enthusiast seeking out the world’s most fantastic adventures. Organized by continent, the book offers 15-25 trips of a wide variety in each section, and also covers local lore and history—which makes it fun to read even if you’re not actually planning to go backcountry skiing in Antarctica. Each adventure includes concise tips on the best time to go, travel logistics, what not to miss and what else there is to see and do in the area. Sidebars throughout the book contain practical advice for the adventure traveler on health, safety and outdoor life. A fun read for extreme athletes and armchair travelers alike.
Happy Birthday, Big Horse One of the oldest eateries in Hood River celebrates its 25th anniversary this year with a significant menu shift. Big Horse Brew Pub opened in 1988 as Horsefeathers Fine Food and Spirits, catering to the influx of windsurfers who’d recently discovered the Gorge. After operating as a fine dining restaurant for a few years, owner Randy Orzeck switched gears, began brewing small batches of craft beer and changed the name to Big Horse. Orzeck recently brought chef Jeff Croke onboard to revamp the menu. “Now, we’re moving back to somewhere in the middle,” said Orzeck, calling the establishment's newest iteration a “gastropub.” Pub fare is still on the menu, but there are also upscale items ranging from ribeye to wild mushroom gateau. Brewmaster Derrek Smith brews 400 barrels of beer annually for the pub. (bighorsebrewpub.com)
hip sips Restaurant: Brian’s Pourhouse Bartender: Brendan Donahue Cocktail: Thai Cobbler • 1 1/2 oz Makers Mark • 1/4 oz Domaine de Canton French Ginger Liquer • 1/2 oz fresh lemon juice • 3 dashes Fee Brothers Peach Bitters • 1/2 oz fresh peach puree Shake and strain into glass over ice. Garnish with lemon. Peach Puree • 1 Peach (peeled, seeded and sliced) • 1/4 Cup water Place peach slices and water into a saucepan, bring to a boil, simmer for 2 minutes, remove from the heat and cool it. Blend into a puree and chill in the fridge until using it.
the gorge magazine // summer 2013 11
our gorge question + answer
ent for the Kiteski system, the first complete commercially available package for waterborne kiting. Then we discovered that a cool invention remains a business failure unless a market exists, so my efforts in the mid 1990s shifted to promotion, giving lessons and organizing competitions to stimulate the sport.
How was your dad involved in your early kiteboarding adventures? CR: At first, he was the idea guy, and the contraption builder. Then he bought a Waverunner and was support crew for the dozens of water rescues. We operated that way until 1993, at which time the Kiteski system enabled water re-launch, and Dad ran the video camera. Tell us about the first kiteboarding rig you ever used. CR: I foolishly stepped off a lee shore
cory roeseler
by adam lapierre
Back when florescent wetsuits were cool and windsurfing was the watersport in the Gorge, a lone guy began appearing on the river being pulled on waterskis by a strange-looking kite. It seemed kinda crazy at the time but as it turns out, Cory Roeseler was onto something. We recently caught up with the evermodest kiteboarding pioneer and longtime Gorge resident to talk kiting past and present.
What brought you to the Gorge? CR: The wind, of course. A windsurfer and Boeing engineer friend of my dad’s introduced us to the Gorge in 1987. The teaser wind in Kirkland, Wash., where I grew up, left much to be desired.
12 the gorge magazine // summer 2013
What was your role in the invention of kiteboarding? CR: Early on, I was the teenaged test
pilot for my dad’s contraptions. After engineering school, I like to think I helped with kite, bar and board design, and we were granted a U.S. Pat-
in Port Townsend, Wash., into the Strait of Juan de Fuca with 40-yearold wood waterskis and a double stack of 1-square-meter delta-shaped stunt kites. Super Sky Darts from the local kite shop, I think. I used a pair of stunt kite handles, no harness, and three wetsuits. (It was February.) The 40 knots of wind was enough to get a 200-yard reach, but then I crashed in the riptide.
Describe the first time you tried to kite on the Columbia River. CR: Dad launched me from the chilly
Hood River just north of the footbridge. He thought the 200-foot lines would be sufficient to clear the trees and get my stack of 2-squaremeter kites “up in the stronger, clean air aloft.” I was skeptical, but gullible, as I shoved my feet into my ski bindings. I managed to keep the stack flying until I reached the Columbia. No sandbar existed in 1987. I worked the undersized kites hard to keep myself planing until dumping them in the water near the bridge. That five-minute ride had me hooked.
Early forms of kiting were physically punishing. Why did you keep doing it? CR: Dad predicted we could use kites to set the world speed-sailing record for 500 meters. At that time, it was 38.86 knots, and I could definitely see the potential. In those early days, did you ever think kiteboarding would become what it is today?
CR: In terms of speed-sailing, yes. Freestyle kiting surpassed our wildest expectations, and the upwind performance of today's race gear continues to drive a part of sailing that was very difficult to predict 25 years ago. Tell us about the first time you entered the Gorge Blowout [a downwind race from Cascade Locks to Hood River].
CR: The organizers rejected my registration, claiming it was only for windsurfers. I launched a stack of flexi-foil kites on 40-meter lines and crawled down the boulders where the Sternwheeler docks. A minute or two after the wall of approximately 200 windsurfers started, I began weaving my way through traffic. I rode the same 1970s-era honeycomb Jobe jumper combo waterskis that I still use today and, by that time, had a 6-foot aluminum tube for a control bar and a butt harness. I finished about 20th, which was fast enough to turn some heads. What's it like to see your two sons kiteboarding?
CR: Riding with them is definitely fun. It's also nerve-racking. We struggle with the balance between enjoying all that kiting has to offer and staying safe. What do you think windsports mean to the Columbia Gorge today?
CR: The kites, sailboats and windsurfers definitely contribute to the scenery. They provide outlets for many of us nerds who live and work here, and have created a few low-wage jobs. Beyond that, I can't say.•
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our gorge things we love
summer essentials Cool stuff for the dog days ahead
photos by denise rehse-watson
PocketFuel Whole Food Fuel ($2.75-$27.50) Available in a variety of sizes and delicious, nutritious flavors PocketFuel Naturals: pocketfuelnaturals.com
KEEN Voyageur Mid-Height ($120) Breathable, adjustable heel tension strap, aggressive lugs Footwise: facebook.com/FootwiseHoodRiver
Bike Chain Bottle Openers ($14 each) Made out of recycled bicycle parts Resource Revival: resourcerevival.com
14 the gorge magazine // summer 2013
KoKi Bike Bags ($23-$100) Bags in all shapes and sizes for all your bicycle transportation needs Decide2Ride: decide2ride.com
Moon Spotlight Books ($11.95) Everything you need to know about camping and hiking in the Columbia Gorge Waucoma Bookstore: waucomabookstore.com
Clarisonic Mia 2 ($149) SkinCeuticals Phloretin CF ($155) Sheer Phyoical UV Defense ($34) For all your summer skin care needs Columbia Laser Skin Center: columbialaserskincenter.com
HydroFlask Insulated Growler ($48) Dual stainless steel walls prevent heat transfer, and a thick, wide Nalgenestyle cap makes for easy pouring Volcanic Bottle Shoppe: volcanicbottleshoppe.com
Kayaksailor 1.4m² ($619) with Dave's High Performance Genoa Kit ($75) This folding sail rig transforms your kayak into an ultra high performance paddle-sailing craft Kuvia LLC: kayaksailor.com
PoopBags ($7.95) Eco-friendly bags, 8 rolls-120 bags Huff Wear Dog Pack ($74.95) Performance dog gear Gorge Dog: gorgedog.com
the gorge magazine // summer 2013 15
our gorge events calendar
1. Columbia Gorge Paddle Challenge, Hood River, August 17-18 (photo by Adam Lapierre), 2. WAAAM Traffic Jam Cruise-In & Car Show, Hood River, July 12-13 (photo by courtesy of WAAAM), 3. Gorge Brews & Brews Festival, Stevenson, June 21-22 (photo by Digital Style Photography!), 4. Hood River County Fair, July 24-27 (photo by Adam Lapierre)
First sunday of every month Drumming and Dance weawake.com All Summer Live Music every Tuesday Springhouse Cellar springhousecellar.com
May May 25-26 Oregon Enduro Series Hood River oregonenduro.com May 25-27 Columbia Gorge Winegrowers Memorial Day Weekend Winery Open House columbiagorgewine.com May 31-June 2 Tall Ships Columbia River Tour Hood River historicalseaport.org
16 the gorge magazine // summer 2013
June JUNE 2 Drumming Circle and Healers weawake.com Gorge-us Gals Ride The Dalles gorge-usgalsride.com Gorge Cup Windsurfing Race Series Hood River gorgecup.com June 4 Tall Ships Columbia River Tour The Dalles historicalseaport.org June 7 Hood River First Friday hoodriver.org First Friday Art Walk Historic Downtown Troutdale westcolumbiagorgechamber.com
June 8 Second Saturday at WAAAM Hood River waaamuseum.org
June 21-23 Mt. Hood Cycling Classic Hood River mthoodcyclingclassic.com
June 15 Mt. Hood Cycling Classic Kids Race The Dalles mthoodcyclingclassic.com
June 22-23 Hood River County Fruit Loop Wine Celebration hoodriverfruitloop.com
White Salmon Backyard Half columbiagorgerunningclub.com
Tall Ships Columbia River Tour Stevenson historicalseaport.org
7th Annual Gorge Ride gorgeride.com
Tour de Hood tourdehoodride.com
Gorge Cup Windsurfing Race Series Hood River gorgecup.com
June 25-July 1 Maryhill Festival of Speed maryhillmuseum.org
June 15-16 Glenwood Rodeo business.gorge.net/glenwoodrodeo
June 28-30 Sternwheeler Days Cascade Locks portofcascadelocks.org
June 21-22 Gorge Blues & Brews Festival Stevenson gorgebluesandbrews.com
June 29 Mount Adams Country Bicycle Tour troutlakewashington.com
June 29 Best of the Northwest Dinner and Wine Auction maryhillmuseum.org
July 13-14 Trout Lake Festival of the Arts troutlakefestivalofthearts.com
June 29-30 Windfest Hood River Event Site gorgewindsurfing.org
July 13-21 Historic The Dalles Days & Fort Dalles Pro Rodeo thedalleschamber.com
June 30 All Sports Swap Meet Hood River Waterfront gorgewindsurfing.org
July 14 Oregon Enduro Series Camas oregonenduro.com
WAAAM Auto & Aero Swap Meet Hood River waaamuseum.org
July 20 Wild Woman Trail Marathon and Relay Trout Lake wildwomanmarathon.com
August 4 All Sports Swap Meet Hood River Waterfront gorgewindsurfing.org
July July 4 Corbett FunFest corbettfunfest.com July 5 Hood River First Friday hoodriver.org First Friday Art Walk Historic Downtown Troutdale westcolumbiagorgechamber.com July 7 Gear swap meet windance.com July 11 Laser Gorge Blowout Cascade Locks to Hood River cgra.org July 12-13 WAAAM Traffic Jam Cruise-In & Car Show waaamuseum.org July 12-14 Laser Pacific Coast Championship Cascade Locks cgra.org Kiteboarding for Cancer Hood River athletes4cancer.org July 13 Jammin’ July Street Fest thedalleschamber.com
Troutdale SummerFest westcolumbiagorgechamber.com Shakespeare in the Gardens: “Cymbeline” maryhillmuseum.org July 20-21 Gorge Cup Windsurfing Race Series Hood River gorgecup.com 9th Oregon Lavendar Daze Festival Hood River hoodriver.org
August 3 Gorge Cup Windsurfing Race Series Hood River gorgecup.com August 3-4 Van Gogh Days rasmussenfarms.com
August 9-11 Cruise the Gorge Car Show The Dalles midcolumbiacarclub.org August 10 Second Saturday at WAAAM waaamuseum.org August 10-11 Dufur Threshing Bee thedalleschamber.com August 10-17 Taser World Championship Cascade Locks cgra.org
July 24-27 Hood River County Fair hoodriverfair.com
August 15-18 Wasco County Fair & Tygh Valley Rodeo wascocountyfairandrodeo.com
July 25-28 Columbia Gorge Bluegrass Festival Stevenson columbiagorgebluegrass.net
August 17-18 Columbia Gorge Paddle Challenge Hood River gorgepaddlechallenge.com
August August 2 Hood River First Friday hoodriver.org First Friday Art Walk Historic Downtown Troutdale westcolumbiagorgechamber.com
Maryhill Arts Festival maryhillmuseum.org Gravenstein Apple Days rasmussenfarms.com August 31 Gorge Cup Windsurfing Race Series Hood River gorgecup.com
the gorge magazine // summer 2013 17
our gorge person of interest
stephen stout Goldendale Observatory's interpretive specialist is ardent about astronomy by don campbell
It may well be amore when it hits your eye like a large pepperoni with extra cheese. But for those who spend time gazing at the night sky—professionals, amateurs and simple enthusiasts—it’s a blazingly bright distraction that washes out what we can witness here on Earth of an endless universe of celestial bodies. Stephen Stout is no exception. He’s spent an hour teaching us about that blasted lunar blight, the night sky, telescopes, and the history of the Goldendale Observatory in the facility’s small, 50-person-capacity classroom. On a hill overlooking the majestic Klickitat Valley, the observatory has for 40 years afforded curious, and strictly amateur, starwatchers the chance to peer deep into space with its 24.5-inch Cassegrain reflecting telescope. A slight man with an animated face protected by a graying beard, Stout has been the observatory’s interpretive specialist for, as he puts it, “398.36 lunations. Do you know what a lunation is?” We don’t. He explains that it is the mean time of one complete cycle of the moon around the Earth, or 29 days, 12 hours, 44 minutes, and 3 seconds, give or take. For us lay persons, it is roughly 32 years. Stout is nothing if not exact. He is a trained scientist, schooled at Seattle’s Pacific Lutheran University and holder of a physics degree. His office at the observatory is a work of orderly perfection and precision that reveals his love of the scientific way. Bitten early by the astronomy bug, Stout chose it as his life’s pursuit. Gazing at the stars from his grandparents’ place in the eastern Washington wheat-farming town of Odessa led to poring through books on the heavens and eventually sticking his eye in a 3-inch Newtonian telescope, and then building one of his own. From a telescope, his eye has virtually never left. His obsession persisted through high school
18 the gorge magazine // summer 2013
and propelled him to enroll at PLU. Post-graduation, he sought work with aeronautics giant Boeing, which wasn’t hiring, and found employment selling electronics and doing work with those newfangled computers. More importantly, he fell in with a bunch who shared his interest in observing the skies—the Seattle Astronomical Society. That association would one day lead to bigger things. Science is about observing patterns. It’s interesting to note that about the time Stephen was in high school obsessing over the skies, two amateur scientists in Vancouver, Wash., were building a telescope. Mark McConnell and Don Conner worked from Clark College, where they were soon joined by John Marshall and O.W. VanderVeldon, grinding the mirror that would provide the focal point of their formidable 24.5-inch Cassegrain, the largest amateur-built telescope available to the public. Once done, they wanted to donate it someplace where only amateur astronomers and enthusiasts could avail themselves of it. Marshall met with and offered it to Central Washington University in Ellensburg, which agreed to take it but wanted it solely for student research. Not good enough, said Marshall who, along with his wife, headed home. Hungry from their trip, the pair stopped in Goldendale for a bite. There they met businessman John Tol, the restaurant’s proprietor and a local mover and shaker. One thing led to another, and by 1973 Marshall and his fellow stargazers had found a perch for their telescope. Through a long series of travails and successes, the observatory has gone from being city-owned to its current inclusion as a Washington State Park. The early corporation envisioned a complete science complex, but budget constraints kept it simply an observatory. Its current five-acre site, at 2,100 feet of elevation, holds the 20-foot dome that
houses the 600-pound telescope, office and education space, a separate smaller dome with another of the Vancouver foursome’s original but smaller hand-built telescopes, a small outdoor amphitheater, and parking. For Stout, “This is a dream come true,” he says with obvious delight. One of his fellow Seattle Astronomical Society friends became an early director of the facility. When he decided to resign, he called Stout on a Friday in 1982. On Saturday, Stout drove for an interview with the board of directors. At the conclusion, Stout was asked to step out. A few minutes later, one of board members, a thickly accented Dr. Gerard Timmer, came out and proclaimed, “Come in and be happy.” Stout had gotten the job. More than three decades later, Stout has staunchly held to the original vision of the amateur astronomers who dedicated the big telescope. “My plans,” Stouts says, “were to continue the legacy of the four Vancouver men, providing accessible viewing and showing the wonders of the universe directly in an eyepiece.” After the classroom presentation, Stout leads us outside, to gauge the night’s activities. How clear is it? How dark is it? How much are the stars twinkling? He’s designed a metric for evaluating and complains about the lunar glare washing out the darkness. But the night is otherwise clear, and we see stars and an evening planet or two. He guides us into the dome, and expertly sights the big scope with deft skill and aplomb. We are soon eyeballing Jupiter and four of its moons, one of the binary-star duos that make up part of the Big Dipper’s handle, Saturn, and finally a full-on face shot of Sister Moon. For us lucky few here tonight, it’s amore indeed.•
sip, stAy & RelAx Klickitat County Washington
Finish a wonderful scenic driving loop tour with a visit to our premium wineries, museums, colorful shops, farmers markets, and festive restaurants. Oh…and meet some of the
friendliest folks around. Life is just better on the northside, join us…we know Summer. Enjoy a day of windsurfing or kiteboarding, world-class fishing on the
banks of the Klickitat River, bicycling through lush forests, or an evening of star-gazing at the Goldendale Obeservatory…Klickitat County has it all!
Kiteboarding on the Columbia
Mountain Biking
Goldendale Observatory
World-Class Fishing
Maps and Activity Brochures available at www.KlickitatCounty.org/tourism and www.MtAdamsChamber.com • (509) 493-3630 • Highway 14 at the Hood River Bridge www.GoldendaleChamber.org • (509) 773-3400 • 903 Broadway, Goldendale
20 the gorge magazine // summer 2013
s the sun rises and begins to light the Gorge, a team of workers starts the final countdown for a long day of bicycle racing. The course is prepared, everyone is given their daily assignments and racers begin to arrive. Brightly colored jerseys and helmets give contrast to the golden hues of the landscape. With the sun still low in the sky, the starting horn blasts and racers from across the region begin clicking through their gears and pedaling furiously. The race is on. Events like this are pretty common in the Northwest, and organizing them is a monumental task. Hundreds of elements must be prepared and orchestrated with precision in order to achieve success. Chad Sperry and his company, Breakaway Promotions, based in The Dalles, is considered one of the best event organizers in the business—maybe the best. Using a combination of organizing, fundraising, logistics, and relationship-building skills, Sperry and the Breakaway team blend expertise with enthusiasm to produce such familiar events as the Mt. Hood Cycling Classic, Cascade Cycling Classic, Blossom Day Run, Columbia Gorge Marathon, Gorge Roubaix and the Cascade Gran Fondo.
the gorge magazine // summer 2013 21
Having pedaled thousands of road miles throughout the Gorge while training and racing Sperry and his cycling teammate, Jeff Lorenzen, knew the environment was ripe for the development of a large scale, multi-day road cycling event similar in format to the grand tours of professional cycling like the Giro d’Italia and the Tour de France.
22 the gorge magazine // summer 2013
Breakaway Promotions is the culmination of Sperry’s life experiences. He grew up in The Dalles, where the Columbia Gorge and the Cascade mountains gave him ample opportunity to experience, and ultimately fall in love with, outdoor adventure sports. But it took time. “Like many of us who grow up here, I wanted to get out of small town life and head to the big city,” Sperry said. “I wanted to taste life in a faster lane.” Sperry headed off to the University of Idaho, where he began to focus his attention on triathlons and duathlons, eventually becoming one of the top-ranked juniors in the nation. But after completing his Bachelor of Science Degree in Geology in 1995, he returned to the Gorge and refocused his energies on road cycling and mountain biking. “The cultural aspects of the big city didn’t fuel my desires as I thought they would,” Sperry said. “Moving back to my home in the Gorge was pivotal. Cycling, fishing, backcountry skiing—those were the sports that did it for me. Pursuing those passions is what brought me back.” His first opportunity to promote an event came in 1997 when he was asked to take over as race director for the Oregon State Hill Climb Championships, an event in which cyclists raced from Government Camp to Timberline Lodge. Then, in 1999 he directed the Oregon State Road Cycling Championships, hosting the event in The Dalles. This move marked the first time an event of this magnitude had been brought to the Gorge. In 2002 he again directed and promoted the Oregon State Road Cycling Championships, this time staging the event in the upper Hood River Valley. His early success in organizing and directing these high caliber events was an indicator of what was to come. Having pedaled thousands of road miles throughout the Gorge while training and racing, Sperry and his cycling teammate, Jeff Lorenzen, knew the environment was ripe for the development of a large scale, multi-day road cycling event similar in format to the grand tours of professional cycling like the Giro d’Italia and
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Now drawing more than 500 riders from around the world and covering nearly 400 miles over six days, the Mt. Hood Cycling Classic is one of the top ranked races in the nation.
24 the gorge magazine // summer 2013
North America. Some of the top cyclists in the world at one time or another have competed at the event including overall winners Kristen Armstrong, Mara Abbott, Tom Danielson, Jonathan Vaughters, Chris Horner, Marty Jemison and Francisco Mancebo. Breakaway Promotions started as a part time business for Sperry, but has grown into a prosperous year-round company. “In the beginning I was a one race pony, with only the Mt. Hood Cycling Classic on the books,” Sperry said. He took on part time jobs to make ends meet. “Now I’m on the road 90 percent of the time, which is challenging with a growing family.” The upside, he said, is that as Breakaway continues to grow, his family is becoming more involved in the business. His wife Lori Walters is currently in charge of administration operations, and helps to navigate the growing logistical realities of running large events. “It’s so much better than working a 9-to-5 job,” Sperry said of the work that is clearly his passion. “I just couldn’t make it in a cubicle. I’m surrounded by like-minded people who are
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Nancy Carlson, event coordinator for the Hood River County Chamber of Commerce, calls Sperry a “visionary.” “His events speak for themselves,” she said.
well-adjusted, motivated, and inspire me everyday to do my best.” Nancy Carlson, event coordinator for the Hood River County Chamber of Commerce, calls Sperry a “visionary.” “His events speak for themselves,” she said. “His enthusiasm, professionalism and incredible communication skills contribute to the success of his business.” There are “no surprises” with Sperry, Carlson said. “His consistency as a professional sets the bar high. He is generous, hardworking, and not afraid to roll up his sleeves and work side-by-side on any project.” Carlson points out that events like the Mt. Hood Cycling Classic attract families for overnight stays at local lodging facilities. “The economic impact of those (visitors) eating out, shopping and enjoying the area trickles down to build a stronger community for all of us,” she said. Feedback from event participants reinforces the notion of Sperry as one of the most respected promoters in the region and beyond. “Without Chad, bike racers would not have the quality events in which to compete,” said Sue Butler, a professional cyclist since 2007 and current Masters World Champion. “He is creative and flexible and even with the challenges of finding sponsors and decreased participation, his events are growing.” Butler notes that the organization of an event is important, but other factors are also essential. “He is always concerned for the safety and well-being of the participants, too, which is hugely important. A few years ago at the Mt. Hood Classic, there was so much snow on the road that in order to make it safe, Chad had to make a course change decision, which could not have been an easy task. It is quite evident that he cares about the racers and not just the bottom line.” Supporting and developing women’s events has also been a hallmark of Breakaway Promotions. “We have always been a big supporter of women’s events and have been proactive in developing them,” Sperry said. “When we took over the Cascade Classic, the women’s field was almost a sidebar. Now, the women race the
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same course, the same number of days, and we are getting closer to offering the same payouts for men and women.” In recent years, the Cascade Cycling Classic has been chosen as one of only three national events which make up the professional Women’s Prestige Cycling Series, a nationwide event strictly for women’s professional cycling. The series, which is comprised of the Redlands Bicycle Classic, the Nature Valley Grand Prix and the Cascade Cycling Classic, honors the top overall rider, best young rider, best sprinter and top team throughout all three races. The series first took place in 2004 after riders
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As one of the most sought-after organizers and promoters of cycling and other sports events, Sperry now gets frequent offers to run big events, rather than just developing them himself.
28 the gorge magazine // summer 2013
and team managers expressed a desire for a focused national series that didn’t share the spotlight with the men. “We were thrilled and honored when the Cascade Cycling Classic was chosen as the grand finale event for the Women’s Prestige Cycling Series,” Sperry said. “Women’s racing has always been a major priority for us, so this validated what we’ve been trying to achieve. We’re also pleased to be associated with such tremendous events as Redlands and Nature Valley, which share our passion in promoting women’s cycling.” In the last few years, Sperry has begun to look for new ways to make his company sustainable by developing a wider range of events. “The larger events like Mt. Hood and Cascade gave us the ability to create smaller recreational events like Wine, Women and Wheels,” said Sperry. That event, to be held this year in Washington County in August, has become increasingly popular. These events helped Sperry weather the financial crisis—which saw fewer participants and even fewer sponsors for major bike events—and his success has since hit an all time high. As one of the most sought-after organizers and promoters of cycling and other sports events, Sperry now gets frequent offers to run big events, rather than just developing them himself. “My calendar is totally maxed right now,” he said. Sperry and Breakaway Promotions are firmly set in the upper echelons of the field nationwide, but he hasn’t lost sight of his hometown roots. Sperry credits the Gorge communities for supporting him and Breakaway from the beginning. “Our success absolutely was aided by the people, sponsors and businesses that supported us early on,” he said. “The Mt. Hood Cycling Classic was just the beginning.”
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outside
Into the Wild
Historic Eagle Creek Trail offer hikers a classic Gorge trek story and photos by adam lapierre
Located between Cascade Locks and Bonn-
Portland area means it sees its fair share of use,
eville Dam, Eagle Creek Trail #440 is the most
especially on hot summer weekends when
popular trail in the Gorge, and for good rea-
stifled city dwellers want to escape the pave-
son. Whether on an afternoon jaunt to Punch-
ment and enjoy an afternoon strolling through
bowl Falls, a day’s outing to Tunnel Falls, an
the forest, relaxing in the shade and dipping
overnighter to Wahtum Lake or a multi-day
feet into the frosty mountain creek. What the
through-hike on one of several connector trails,
trail may lack in solitude, however, it more than
hikers will find that Eagle Creek Trail provides
makes up for in spectacular vistas, cascading
quick and easy access to a magnificent and
waterfalls, moss-covered old-growth trees and
pristine forested landscape that epitomizes the
the unique thrill of hiking hundreds of feet
Columbia River Gorge.
above the creek on a trail literally carved into
The trail’s proximity to Interstate 84 and the
30 the gorge magazine // summer 2013
the side of towering basalt cliffs.
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Creek Campground to Wahtum Lake. It was constructed around 1915 after the Forest Service set aside about 14,000 acres of land along the Oregon side of the Columbia River—named the Columbia River Gorge Park—for purely recreational use. The “park,” about 22 miles long and four to six miles wide, was closed to timber sales and resort
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development, setting a precedent for similar forest management policy across the nation. As a companion to the construction of the then-in-progress Columbia River Highway, Eagle Creek Trail was carved and blasted into the basalt cliffsides above the creek in order to maximize views. At several of the most exposed sections of trail, workers attached
Hikers begin along the creek, in which salmon can be seen spawning for much of the summer, but quickly climb to traverse the cliffside overlooking the pristine whitewater below.
cables for hikers to hold on to for safety. Despite its vertical hazards, the trail is
side trail leads to a viewpoint of the waterfall,
considered relatively easy for most hikers,
where photographers have captured images
although dogs and young children are dis-
of daredevil kayakers risking life and limb
couraged for obvious reasons. Hikers begin
plunging over the edge in their little plastic
along the creek, in which salmon can be
boats.
seen spawning for much of the summer, but
Another half-mile beyond, at the two-
quickly climb to traverse the cliffside over-
mile mark, are lower and upper Punch Bowl
looking the pristine whitewater below. The
Falls, accessible by a subtly-marked but
first of 11 named waterfalls along the creek
well-established trail. A truly magical place
is the 100-foot Metlako Falls, named after
and one of the most photographed scenes
the Native American goddess of salmon. A
in the Gorge, the upper falls plunges over a
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the gorge magazine // summer 2013 31
outside
Trail Tips » how to get there The Eagle Creek Campground and trailhead are on the south side of Interstate 84 at Exit 41. » when to go The trail is open all year; come back during the wet season to avoid crowds and see waterfalls at their finest. » parking pass Trailhead parking requires a NW Forest Pass. On busy summer days, the parking lot near the trailhead often fills, so arrive early or park at the campground a half-mile down the road. » what to know Vehicle break-ins have occurred here; don’t leave valuables in your car and park at the campground if you’ll be parked overnight. about six miles from the trailhead. As hikers round a corner, a spectacular green grotto covered in ferns and moss emerges, engraved into the landscape by a plunging 160-foot waterfall. About halfway up the cliff, trail builders carved a tunnel through the sheer rock wall behind the waterfall (hence the name Tunnel Falls) and continued it along the wall overlooking the plunge pool below. For those looking for added adventure, an overnight trek to Wahtum Lake is a must-do. (The trip is often done in the reverse order— Wahtum Lake to Eagle Creek.) Camping is allowed at several designated areas along the trail and dividing the 13-mile trek into two days allows for a mellow pace and plenty of time to narrow channel into a towering amphitheater, then calms to a glassy shine before dropping another 20 feet over the lower falls. Beyond Punchbowl Falls, the trail passes through thick forest and into the Mark O. Hatfield Wilderness, at which point hikers are required to fill out a free wilderness permit. A highlight of the trail and a common turnaround point for day hikers is Tunnel Falls,
32 the gorge magazine // summer 2013
enjoy the scenery along the way. Wherever your final destination is, you won’t regret adding Eagle Creek Trail to your summer hike schedule. The ease of access to this genuine wilderness experience embodies life in the Gorge and is a satisfying reminder of why it’s such a great place to visit, or, if you’re lucky, to call home.❉
» trail safety On hot summer days, taking a dip in the creek can be irresistible. For thrillseekers, resist the temptation to jump from the cliff at upper Punchbowl Falls. According to the U.S. Forest Service, in the past three years there have been 33 accidents involving people jumping from or kayaking over the falls, resulting in injuries ranging from broken legs to broken backs. » overnight stays If you’re making the overnight trip to or from Wahtum Lake, do some research online and plan appropriately for a wilderness outing.
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the gorge magazine // summer 2013 33
arts + culture
Built like a wrestler (he was one once) with burled forearms and hands that can crush walnuts, Caswell transformed a successful career in preserving natural animal forms with taxidermy to immortalizing them in bronze. and sport enthusiast, so the young Rip grew up with a love and appreciation for the natural world, first in New Mexico and later the Pacific Northwest. That natural world that he loved growing up dealt the 10-year-old a shattering blow when his younger brother, age 7, was killed in a car accident in Newport, Washington. Crushed and heartsick, he found solace along the rivers and in the forests. It was there he sought answers. It was there he discovered clay. While walking and trying to understand the ache, Caswell stuck his hand in some creamy river mud. “I discovered it dried hard in the sun, and even captured my fingerprints,” he says. “I became intrigued with that and started sculpting animals. It made me feel good. It took my mind off of things. It healed me and gave me a way to channel emotions.”
Seeking the Soul
He was a shy, introverted kid, and the encouragement he received from his parents, other family and friends helped him through the loss of his brother and pushed him to keep
Sculptor Rip Caswell goes deep for the essence of his art
creating. Sometimes life’s greatest tragedies
by don campbell // photos courtesy of caswell gallery
well knew this would be his life’s work. “It was
become life’s greatest gifts. At that point, Caswhat I was put on the earth to do,” he says.
There’s looking, and then there is seeing.
nuts, Caswell transformed a successful career in
Caswell pursued art throughout school,
Bronze artist Rip Caswell’s eyes are gentle to
preserving natural animal forms with taxidermy
even trying his hand at the “Can You Draw This?”
behold, but intense the way they see. Whether
to immortalizing them in bronze. In his Trout-
comic-book call to action. He also discovered
he’s looking at you or training a soft gaze on the
dale shop is a body of work that includes its
wrestling in high school. The school’s wrestling
ceiling, you can see that he’s doing more than
own forest, sky and river of animals—from life-
coach was also an art teacher and became a
absorbing light—he’s witnessing the Light. It’s
and-a-quarter size, as he calls it, to miniatures
major influence and inspiration, urging Caswell
keen the way he processes it, weighs it, evalu-
—and the passionate human forms of mothers
to continue.
ates it for color and texture and value. He is, in
and fathers and children and deep odes to fig-
Already steeped in the outdoors, Caswell
ures of faith. Their eyes are his eyes. He freezes
took his fascination with animal form and ap-
moments of genuine emotion in metal.
plied it to taxidermy with Bill Lancaster in Bea-
fact, on a perpetual quest to see the soul. Built like a wrestler (he was one once) with burled forearms and hands that can crush wal-
34 the gorge magazine // summer 2013
Caswell’s father was an outdoorsman, guide
ver Creek, Ore., who became his mentor. Cas-
well remembers taking each layer of skin and muscle off, calibrating it, studying it, and then reconstructing the muscles with clay. “It was a wonderful study of anatomy,” he says. “I loved it. I was enthralled with how these muscles work.” So strong was his affinity and detail for the taxidermic art form that he rose up through the national ranks of taxidermists, winning many national awards and eventually surpassing the talents of his mentor. He started his own business specializing in birds, built a client base, and even placed his work in the Smithsonian and other museums—all by the age of 26. At that plateau, he didn’t know where to turn next, but change was in the offing. “Here I was, the best in the nation,” he says. “I came home to a pile of bills and said, ‘Where do I go now?’ I could make more at McDonalds. I kind of got depressed.” Caswell needed to get paid for the quality of his work. Already calling his discipline natural art rather than taxidermy, he hoped he could get his pieces into art galleries. A friend introduced him to Portland sculptor Gary Lawrence, founder of the famed Lawrence Gallery. They met at Caswell’s studio, and Lawrence turned the young artist’s career on its ear.
the gorge magazine // summer 2013 35
arts + culture
For Caswell, the beauty of his process lies in tapping into the soul of each piece, to find the purity and the rawness and the ideal, to combine his knowledge of anatomy with the essence of spirit. He is obsessive and passionate throughout the process of creating each piece. He said, simply, “Man, you should do bronze.”
The rest is joyful history. His gallery space
tapping into the soul of each piece, to find the
Lawrence explained the 6,000-year-old lost wax
is full of his art. His studio is next door. He has
purity and the rawness and the ideal, to com-
casting process to Caswell, who was already
clients and collectors worldwide. This summer
bine his knowledge of anatomy with the es-
well versed in clay sculpting. The conversion
he installs a commissioned piece on naval hero
sence of spirit. He is obsessive and passionate
was almost instantaneous. He learned the in-
Admiral Chester Nimitz at Pearl Harbor. He
throughout the process of creating each piece.
tricacies, found a foundry in Gresham, and be-
owns his own foundry, and is about to embark
“My feelings,” he says, with heart-warming hu-
came obsessive in his pursuit of this new art
on his grandest adventure—a soon-to-be con-
mility and a smile, “are released into the clay.”
form. His client base was ready, understood
structed three-and-a-half-acre artists’ village on
this transformation, and supported him whole-
the Sandy River.
heartedly.
Feelings, not surprisingly, that you can see in his eyes.❉
For Caswell, the beauty of his process lies in For more on Rip Caswell and his Troutdale gallery, go to caswellsculptures.com
36 the gorge magazine // summer 2013
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There’s no better time than summer to explore the wineries of the Gorge. With grapes at the more than 30 vineyards in the area ripening steadily toward fall harvest, tasting rooms are open and vintners eager to share wine from harvests past. The Columbia Gorge is one of the most unique and prolific winegrowing regions on Earth. In fewer than 40 miles, from the alpine habitat of Underwood Mountain to the high desert of the eastern Gorge, the diversity of soils, micro-climates, elevations and weather allows for cultivating possibly the largest variety of wine grapes in such a compact region anywhere. At the cooler, western end, where 40 inches of rain falls annually, varietals like Pinot Noir, Gewürztraminer, Chardonnay, Pinot Gris and Riesling thrive. To the east, where 10 inches of rain or less falls each year, the drier climate is perfect for ripening Bordeaux, Rhone and Italian varietals like Cabernet Sauvignon, Syrah, Zin-
fandel and Barbera. But viticulturists also grow a range of other grapes, including Granache, Malbec, Sangiovese, Dolcetto and Merlot, to name a few. All of these as well as other varietals are available at the more than three dozen wineries and tasting rooms of the Gorge. The warm summer days and long evenings are perfect for exploring the wineries, getting to know the winemakers and tasting the high-quality, award-winning wines being made here. Many Gorge wineries have special events happening throughout the summer, so be sure to check individual winery websites for calendar updates, or go to columbiagorgewine.com.
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wellness
Mind, Body, Skin Esthetician Mary Lively focuses on skin care
resurfacing techniques. But what she sees as the most important part of her work is educating clients about their skin. “I like to work with people on an overall plan for taking care of their skin,” she said. That includes helping people understand how diet,
by janet cook // photos by jennifer gulizia
lifestyle and stress affect their body’s largest Mary Lively had a thriving career in Florida for
licensed esthetician, opening her first business
years before she moved to Hood River in the
in a Hood River salon. In 2004, she moved her
mid-1990s. Working as a freelance make-up
business into a space at Flow Day Spa, where
artist, she prepared models for TV commercials
she’s been ever since. In 2010, she was invited
and magazine photo shoots. Her training and
to be the lead esthetician at The Spa at Water’s
skill with make-up got her additional work with
Edge in The Dalles, operated by Mid-Columbia
cosmetics companies. When she and her hus-
Medical Center. She currently divides her time
band and their children decided to move to
between her Hood River business and Water’s
Hood River for a lifestyle change, Lively figured
Edge.
she’d have no problem finding similar work in the Gorge.
Lively offers a range of skin care services, including facials, waxing and make-up (mostly
But after settling in, she discovered some-
for special occasions, like weddings). She’s also
thing. “No one here wears make-up,” she said.
trained and experienced in microdermabra-
It was an unforeseen dilemma, but she took it
sion and other anti-aging treatments, as well
as an opportunity to shift her career path more
as acne management. She holds certifications
toward skin care. “No one here was doing skin
in advanced esthetics, medical esthetics, cos-
care then,” she said. She trained and became a
metic chemistry, skin biology, aging skin and
42 the gorge magazine // Summer 2013
organ. “Ten percent of skin aging is intrinsic. It’s genetic,” Lively said. But 90 percent is due to extrinsic factors like sun exposure, diet, lifestyle and stress. “I like to talk with clients about how everything is connected,” she said. “What you do affects your skin.” When she first meets with a client, Lively performs a skin analysis—including testing the moisture content in several areas on the face —and discusses lifestyle habits and any current skin regimens a client is following. From there, she can create a skin “maintenance” program specifically tailored to a client’s skin type and lifestyle. Lively also approaches treatments like facials as more than just a luxury. “I think there’s a real connection with touch and the power of
When she first meets with a client, Lively performs a skin analysis—including testing the moisture content in several areas on the face— and discusses lifestyle habits and any current skin regimens a client is following. From there, she can create a skin “maintenance” program specifically tailored to a client’s skin type and lifestyle. touch,” she said. “It’s very healing and we don’t all get enough touch in our lives.” This is particularly important in some of her work at Water’s Edge, which is open to the public but where she also sees patients who are undergoing chemotherapy and other treatments at Mid-Columbia Medical Center. “For them, especially, a loving, gentle, soothing touch is really important,” she said. Lively stresses setting realistic expectations with her clients. In other words, if you don’t look like the Cover Girl model now, even the most effective skin care regimen is not going to turn you into her. But there are real improvements a client can make to their skin. For women in the Gorge, particularly, with its outdoor lifestyle and harsh weather conditions (think sun, wind), Lively recommends a regular trifecta: sunscreen, topical anti-oxidant ointments and exfoliation. “Sunscreen is the miracle in a bottle,” Lively said. She’s a fan of moisturizers that contain sunscreen, since it’s an easy way to ensure you have sunscreen on every day. But it’s important to know what to look for in a sunscreen. Many contain multiple chemicals to help absorb the sun’s rays; these are not only less effective but break down faster and can cause irritation. Sunblocks that deflect the sun’s rays are not only more effective and longer-lasting but also less irritating; the only ingredients that do this are zinc oxide and titanium dioxide. “Read the label and know what to look for,” Lively said. “I could preach about sunscreen for a long time.” Topical anti-oxidant ointments, particularly those containing VitaMaxm Studio
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the gorge magazine // Summer 2013 43
wellness
Topical anti-oxidant ointments, particularly those containing Vitamins C and E, help nourish and feed the skin, according to Lively. They help combat the effects of aging caused by free radicals. mins C and E, help nourish and feed the skin,
Lively keeps up with her passion for skin care
according to Lively. They help combat the ef-
by attending seminars and conferences on the
fects of aging caused by free radicals. Exfolia-
latest techniques and procedures. “I love learn-
tion is the process of removing the dead cells
ing and doing research and then passing that
on the skin’s surface and stimulating regrowth.
information on to my clients,” she said.
“Your skin naturally exfoliates,” Lively explained.
After nearly 20 years in the business, Lively
“The cells are constantly renewing themselves.
knows it’s easy for people to overlook skin care,
But as you get older, the process slows down.
even if they’re otherwise generally health-con-
That’s why skin can start looking dull and
scious. She aims to change that, one person at
flakey.” Exfoliation can range from scrubs and
a time. “I get a lot of satisfaction from helping
microdermabrasion to chemical peels. Lively
people understand what they can do for their
can recommend the most effective type of
skin,” she said. “When they come out of my
exfoliation and optimal frequency for a client’s
room, they’re in a different state.” ❉
skin based on a consultation and skin analysis.
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44 the gorge magazine // summer 2013
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myths & truths about
sunscreen We all love to be outdoors, especially in the Gorge. But in order to protect our skin from sun damage, it’s important to know some sunscreen facts. There are two main types of rays: UVA and UVB. The UVA rays are the ones that do the most damage, and the UVB rays are what cause you to turn pink or red. There are two types of sunscreens: chemical (or absorbing) and physical (or deflecting). Chemical sunscreens are less effective because they absorb the rays, degrade rapidly and need frequent reapplication, and only protect against UVB. They also have a higher potential for irritating the skin. Physical sunblocks are more effective since they deflect both UVA and UVB rays. They’re also stable and long-lasting. The only ingredients that do this are zinc oxide and titanium dioxide. The SPF number refers only to the protection offered from UVB, not UVA, and refers to the amount of time you’re protected, not how strong it is. An SPF 30, for example, is not twice as effective as an SPF 15. new fda regulations for sunscreens, which took effect last year, require the following:
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•L abels cannot claim “waterproof” or “sweatproof,” only “water resistant” or “sweat resistant,” and must have evidence of effectiveness lasting 40 or 80 minutes. Sunscreens that are not water resistant will have to say so in the “fact box” on the side or back of the package. • No sunscreen will be higher than SPF 50. •L abels that say “broad spectrum” must have evidence of both UVA and UVB protection. • Directions for use of all sunscreen products will state, “Reapply every two hours.” –by Mary Lively
For more about Mary Lively, go to flowhoodriver.com or wellnessatwatersedge.com
(509) 493-1101 • www.skylinehospital.com 211 NE Skyline Drive • White Salmon
the gorge magazine // summer 2013 45
business profile
Tasting Success
sugar-heavy. “Whether it’s maltodextrin or sugar, it’s basically just starch,” Mark explains. “That’s all you’re ingesting, and you are just top-load-
The story of one man's quest for better sports nutrition
ing, you’re not really fueling your body.”
by matt werbach
he also found that he had created a product that
When Mark solved his nutritional dilemma, tastes good—really good. There’s no chemical
It didn’t start with a well-crafted business plan.
way to power through the race. “I really wasn’t
back-note or synthetic protein-powder taste to
Mark Ribkoff of Hood River simply needed to
looking to start a business. I was looking to find
the butters, and thanks to the design of their
refuel during grueling training sessions and rig-
solutions for myself,” Mark says. He was also in
pouch, they’re easy to eat, carry and store.
orous competition, and he couldn’t find what
search of a way to avoid having crumbly, half-
The Ribkoffs didn’t set out to start a business,
he was looking for. So Mark and his wife, Heidi,
eaten granola bars in his pockets. After months
but they certainly know what they’re doing.
pulled out the blender in search of a whole-
of experimentation, the first version of Pocket-
Mark has a successful background in clothing
food alternative to the synthesized gels and
Fuel was born.
and gear design and marketing, and Heidi has a
bars permeating the sports food market.
Mark found that nut butters combined with
nose for day-to-day small business operations, website work and social networking.
Mark, a Montreal native, was training for Iron-
dried fruits provided him with the healthful fat
man Canada, a triathlon of mammoth propor-
and protein-rich boost he needed. Other main-
Even with their business experience, the
tions, and he was looking for a portable, healthy
stream market options were carbohydrate-and
first months weren’t easy. Mark made the de-
46 the gorge magazine // summer 2013
Mark still produces PocketFuel’s growing variety of products there while he waits for the completion of the company’s new production facility and tasting room in the Halyard building at the Hood River waterfront. PocketFuel is scheduled to be in its new space by July. cision to launch the business for a number
ting a lot better.” The local support PocketFuel
of reasons. Chief among them was the desire
has received is part of the reason things are
to change things up in his professional life.
getting better. Without the help of area con-
“I was looking for a bigger challenge,” Mark
sumers and the Gorge business community,
says. Also, he was told by experts that he
the losses might have mounted and become
couldn’t mass produce the product. It was
too burdensome for the fledgling business.
just the challenge an athlete-turned-entre-
“The local community has been extremely
preneur needs to succeed.
supportive,” Mark says.
The couple used their own capital and
Columbia Gorge Community College al-
that of a few friendly investors to launch
lowed Mark to experiment in its commer-
PocketFuel on a frugal budget, which meant
cial kitchen. Mark still produces PocketFuel’s
rewarding gains, but the losses had an extra
growing variety of products there while he
sting. They found out the hard way that mix-
waits for the completion of the company’s
ing the ingredients in the wrong order led
new production facility and tasting room in
to nut concrete instead of nut butter. “Those
the Halyard building at the Hood River wa-
were some hard times,” Mark says. “I’d have
terfront. PocketFuel is scheduled to be in its
thousands of dollars worth of raw ingredi-
new space by July.
ents blending up at one time and it would
PocketFuel is currently run from a small
turn to cement. That’s a steep learning curve.”
room underneath Shortt Supply on 2nd
“Not to mention a lot to clean up,” Heidi
Street in Hood River, and since the company
jokes.
“… A pAddLER’S dREAM cOME TRuE …” - NEW YORk TIMES, JANuARY 2013
WHITE SALMON RIVER
launched with the help of the local sport-
“Things like that were really eye-opening,”
ing goods store during the Columbia Gorge
Mark adds. “Today, we’re still learning. It’s get-
Marathon in 2011, the space is fitting. During
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the gorge magazine // summer 2013 47
business profile PocketFuel’s relocation is about more than just space. The company is moving to the summer sports epicenter of the Gorge, and opening its doors to the local athletes and adventurers who have helped make it a success. Visitors will be able to watch the butters being made, and the tasting room should help the company continue to entice new customers.
Mark Ribkoff fuels up at one of his favorite places in the Gorge, Post Canyon.
the marathon, Shortt Supply stocked the butters and provided samples for runners. “We sold a ton of product in a very short period of time,” Mark recalls. “That was the start of PocketFuel being sold commercially.” PocketFuel’s relocation is about more than just space. The company is moving to the summer sports epicenter of the Gorge, and opening its doors to the local athletes and adventurers who have helped make it a success. Visitors will be able to watch the butters being made, and the tasting room should help the company continue to entice new customers. “When the kiters need something, they can come on in and see us,” Heidi says. Heidi now sees requests for sponsorship and praise for the product pouring in from athletes around the country. “Each email that comes in—it’s a nice feeling,” she says. “They say, ‘We really love your product.’” With that kind of demand and appreciation, PocketFuel’s owners and staff are looking at a tasty future. But Mark hasn’t lost sight of the homegrown, natural process that got them started and he has advice for
The Proof is in the Pocket
Each pouch of PocketFuel is loaded with essential minerals: potassium, calcium, magnesium, phosphorus and sodium, in the form of electrolytes. These minerals are absorbed efficiently into the bloodstream, speeding fluid to the cells to help refuel, rehydrate and replenish the body. Quick absorption is essential for warding off fatigue, cooling the body and achieving peak performance. PocketFuel products are dairy-free, gluten-free and vegan. » crunchy banana blueberry Bursting with bright blueberry flavor, crunchy crushed dried bananas, and PockFuel's own almond butter blend.
fellow entrepreneurs. “If you have an idea, there is a way to execute it,” he says. That attitude launched the brand, and it’s the same spirit that will fuel the company for years to come.❉
For more information, go to pocketfuelnaturals.com
48 the gorge magazine // summer 2013
» chunky coconut cherry A blend of fresh roasted almonds, organic dried coconut and naturally sweetened dried Bing cherries
» pineapple coconut Crushed pineapple, shredded coconut and PockFuel's own almond butter blend
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the gorge magazine // summer 2013 49
Summer time is rodeo season, and the Gorge has its own variety of these slices of Americana. Most of the rodeos in the area have been happening annually for decades—two of them for at least 100 years. You’ll find everything from bull riding and calf roping to barrel racing, demolition derbies, parades and live music. Each of them offers plenty of family entertainment and good old-fashioned fun. Saddle up and check ‘em out.
50 the gorge magazine // summer 2013
the gorge magazine // summer 2013 51
glenwood ketchum kalf rodeo 52 the gorge magazine // summer 2013
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fort dalles days pro rodeo the gorge magazine // summer 2013 55
56 the gorge magazine // summer 2013
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the gorge magazine // summer 2013 57
pendleton round-up 58 the gorge magazine // summer 2013
Glenwood Ketchum Kalf Rodeo June 15-16, Glenwood This year marks the 79th year of the Glenwood Rodeo. It’s an NPRA (Northwest Professional Rodeo Association) sanctioned rodeo and festivities include barrel racing, a precision mounted flag team, kids’ games and entertainment, a beer garden and live music. For information, find the Glenwood Ketchum Kalf Rodeo on Facebook. Fort Dalles Days Pro Rodeo July 18-20, The Dalles The Dalles gears up for the 48th Annual Fort Dalles “Rough & Wild” NPRA Pro Rodeo with the Fort Dalles Days Celebration, a week of family-friendly events including historic building and museum open houses, a street fair and block party, concerts, dances and fun runs. For information, go to thefortdallesrodeo.com. Wasco County Fair and Rodeo August 15-18, Tygh Valley Picturesque Tygh Valley has been home to the Wasco County Fair and Rodeo since 1913. It includes everything from 4-H exhibits and animal judging to a demolition derby and lawnmower racing. For information, find Wasco County Fair and Rodeo on Facebook. Klickitat County Fair and Rodeo August 22-25, Goldendale The Klickitat County Fairgrounds hosts the area’s annual fair and rodeo, which has been happening here since the late 1800s. It’s a classic small-town rodeo with lots of family activities and entertainment. For information, go to klickitatcountyfair.com. Pendleton Round-Up September 11-14, Pendleton One of the most renowned and best-loved rodeos in the country is the Pendleton Round-Up, which has taken place every year during the second full week of September since 1910. The four-day event attracts 50,000 people; some 800 professional cowboys and cowgirls come to compete for hundreds of thousands of dollars in prize money. The festivities surrounding the rodeo include parades, concerts, Indian dances and a nightly pageant that tells the story of the settling of the American West. The Pendleton Round-Up should be on everyone’s bucket list. For information, go to pendletonroundup.com.
the gorge magazine // summer 2013 59
home & garden Forestry Department. He retired three years ago after 30 years. That’s when he became a Master Gardener and he now devotes much of his free time to growing food and teaching others how to grow food. Over the years, Carlson learned by trial and error—and research—what worked and what didn’t. The “viney looking thing” over here, he says, is hardy kiwifruit, but it hasn’t ever really produced fruit. There used to be a row of eating grapes nearby, but the severe ice storm a couple of winters ago broke down the vines. Over there is where he plants most of his “nightshades”—tomatoes, peppers, eggplant—to keep insects and diseases specific to that plant family away from other areas of his garden. Some unkempt-looking raspberry bushes sway in the wind, intersected by a rough pathway. They used to be nicely trained on wires supported by posts, Carlson explains. “But then I discovered they don’t really need any support,” he says. He let them go free, cutting a swath down the middle for easier access. Carlson is unapologetic about doing whatever he can to make gardening easier. He’s not
The Self-Sufficient Gardener Master Gardener Dennis Carlson grows food—lots of it
trying to prove anything, after all. He’s growing food. After a few falls from an orchard ladder while picking fruit from his apple, plum, pear and cherry trees, Carlson did some research and found that he could prune the trees way back to control the size and still get plenty of fruit. Now, the trees are all small enough for him to pick most of the fruit while standing on the ground.
by janet cook // photos by silvia flores
A lifelong lover of biology, Carlson relishes the idea of helping to support the ecosystem.
Dennis Carlson’s garden is anything but tidy. It
the food we eat,” Carlson says. “And that’s hard
He points out trees and bushes on the perim-
sprawls over much of his nearly two-acre prop-
to do.” Carlson and his wife, Mary, have lived
eter of his property—most of which he planted
erty southwest of Hood River. At first glance,
on the property—which he calls his “home-
decades ago—that act as wildlife corridors. He
you could mistake it for an untended plot be-
stead”—for 30 years and he knows every inch
stands looking up into two large filbert trees.
ing reclaimed by the earth. But as Carlson gives
of it like the back of his dirt-encrusted hand.
“Normally I don’t get any of the nuts because
a tour of his garden, it becomes clear that it’s
When they bought it, Carlson says, it was a hay-
the scrub jays eat them all up,” he says, seem-
not only tended but prolific. Carlson doesn’t
field being overrun by blackberries. They built
ing more amused than annoyed by the birds.
maintain his extensive garden to look pretty,
a home, and then Carlson began pursuing his
He watches when they come by the dozens to
after all. He does it to grow food.
passion for growing food while working as a
fight over the nuts during September. “That’s
forestry technician for the Hood River County
their function in the ecosystem—to plant
And grow food he does. “I grow most of
60 the gorge magazine // summer 2013
A lifelong lover of biology, Carlson relishes the idea of helping to support the ecosystem. He points out trees and bushes on the perimeter of his property—most of which he planted decades ago—that act as wildlife corridors. acorns and filberts,” he says. He sometimes sees the jays digging them up in the winter. As the tour continues, Carlson points out the pasture grass waving in the breeze. “This all used to be planted in lawn grass,” he says, gesturing widely. “Then I decided that mowing is a stupid and unsustainable way to burn fossil fuel.” The pasture grass also serves another
Gorge in the Gorge A rescource guide for food and foodies in the Columbia River Gorge
purpose: it’s the food his chickens eat as their chicken tractor makes its way around the property. Carlson is enthusiastic about his chicken tractor, a sturdy chicken coop on wheels that he pulls to a fresh patch of pasture grass often. “The chickens can get onto fresh green salad every day,” he says. “And, you haven’t created a hazmat site.” Near the fenced-in duck habitat (ducks are better for the ecosystem than chickens, says Carlson, and their eggs are superior for use in baking) are rows and rows of raised beds. They’re not the neatsymmetrical-framed-box type of raised beds, but simply long rows of dirt piled a few inches higher than the surrounding trenches—walkways—between them. On most of the beds, Carlson has planted cover crops on one half while vegetables grow on the other. “I’ve got cereal rye, hairy vetch and crimson clover growing here,” he says, pointing to a thick growth of cover crop. “Pretty soon, I’ll till it into the ground and plant another cover crop that does better in summer.” Next year he’ll switch sides, planting a cover crop on the other half of the bed. Caring for the soil he grows his food in has become something of a calling for Carlson. Until a few years ago, he simply bought fertilizer
the gorge magazine // summer 2013 61
home & garden
Carlson happily shares his knowledge of growing food at some of the area’s community gardens. He helps with the community garden located at the One Community Health clinic in Hood River, as well as others. at the garden store and mixed some into his soil
growing food at some of the area’s community
for Carlson has grown over the years to where
every year. Then, a colleague and fellow plant
gardens. He helps with the community garden
he is now consciously trying to “avoid the in-
enthusiast urged him to perform a soil test on
located at the One Community Health clinic in
dustrial food system” as much as possible. Not
his property. It turned out that his soil was high
Hood River. He also acts as a liaison between
only is it more healthful, he argues, but as food
in some elements—like potassium—and low
the Central Gorge Master Gardener Association
prices continue to rise and shipping produce
in others. Applying generic fertilizer like he had
and The Next Door, Inc., a Hood River-based
and other items long distances becomes pro-
been doing was giving his soil too much potas-
nonprofit social services agency, working di-
hibitive, being “self-sufficient in food” is going
sium. “The plants can suffer from that,” he says.
rectly with two groups within the agency—the
to be necessary, he says. “When the oil runs out,
Now, he blends his own fertilizer from 10 differ-
Klahre House teen program and Nuestra Com-
we’re not going to be buying food out of sea-
ent elements to specifically accommodate his
munidad Sana, an Hispanic outreach program.
son at the grocery store.”
soil’s needs.
Carlson, who speaks fluent Spanish, works with
Carlson is passionate about sharing his mis-
“It’s one of my ministries,” Carlson says. “Do soil
several Hispanic families as part of the latter
sion, whether in his own untidy but expansive
testing.” Most garden stores in the area sell soil
program to maintain garden plots at a com-
garden or the local community gardens. “That’s
test kits and some, like Grow Organic, will make
munity garden on Barker Road in Hood River.
how I give back to the world,” he says, “and
custom fertilizer blends based on the results.
He also helps students in the Klahre House,
make it a better place.” ❉
“It takes healthy soil to produce the healthiest
an alternative high school program, with their
plants to produce the healthiest animals, and I
kitchen garden at the OSU Extension Service
consider human beings animals,” he says.
campus in Hood River.
Carlson happily shares his knowledge of
What started out as something of a hobby
Dennis Carlson’s garden, along with six other gardens owned, designed and maintained by Master Gardeners, will be featured on the Central Gorge Master Gardener Association’s 2013 Garden Tour in Hood River on June 29. Tickets cost $10 and come with a map. For more information, call the OSU Extension office at 541-386-3343.
62 the gorge magazine // summer 2013
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Canoe Journey
The renewal of an ancestral tradition brings youth of the Warm Springs tribes closer to their roots on the Columbia River
the gorge magazine // summer 2013 65
T
he “Way of the Canoe” teaches this: when entering another tribe’s home waters, hold your paddle straight in the air as a gesture of peace. With spirit symbols painted on each paddle, it is taught that to face the image toward you is to ask that the gifts of those spirits be bestowed on you. To point it away is to ask that they benefit others. For the Northwest tribes whose homeland was close to the water, this protocol remained intact for thousands of years. “Because of our relocation, many of the canoe teachings have been lost,” said Jefferson Greene, a member of the Confederated Tribes of Warm Springs, whose ancestral homeland was along the Columbia River. But a century-and-a-half after the Columbia River tribes were forced to relocate to the reservation at Warm Springs, the teachings are reawakening in a new generation of paddlers. “The songs and dancing of our people are still strong,” Greene said. Greene is captain of the tribe’s N’chi Wanapum Canoe Family, the fastest growing project on the Warm Springs reservation. Its roots date back to 1989, when a group of Northwest coastal tribes, following the traditional journey of their ancestors, organized a multi-week event called “Paddle to Seattle” with nine canoes as a way to reawaken an ancient tradition among indigenous Native American and First Nations cultures. The Canoe Journey, as it’s now known, has become an annual tradition among Pacific Northwest tribes from the U.S. and Canada. Each year, up to 100 tribal canoes travel to the home of a designated host tribe where they gather for a week of cultural exchange and celebration.
64 the gorge magazine // summer 2013
A few years ago, the Confederated Tribes of Warm Springs acquired a 36-foot canoe and Greene was asked to start a youth program with a focus on leadership development and team etiquette. “The main principles are respect, empowerment and kinship,” Greene said. “This is not a drug and alcohol prevention program. We are funded to preserve culture.” The N’chi Wanapum Canoe Family has participated in the Canoe Journey for the last three years, traveling to the Native Nations of the Makah, Swinomish and Squaxin Island. This year, the first part of the Canoe Journey will take the N’chi Wanapum Canoe Family down the Columbia River, the tribe’s ancestral homeland. Two canoes and more than 30 paddlers
from the Clatsop-Nehalem and Warm Springs tribes will begin their trip on July 17 at the Rock Creek Longhouse near the John Day Dam. The next day, they will paddle to Celilo, and continue downriver for the next two weeks, joined along the way by canoes from the Palouse, Cowlitz, Snoqualmie, Snohomish, Grand Ronde and Chinook tribes. Paddlers will be on the water for 6-12 hours a day. They will navigate through three dams and ever-changing currents and weather conditions. When they reach the reservation of the Quinault Indian Nation on the Washington coast on Aug. 1, they will have traveled 315 miles. When Greene was initially asked to lead the group, he thought it would be like teaching a baseball team. “Practice, drills, discipline, teamwork,” he recalled thinking. On the Canoe Journey, however, the members saw other youth picking up drums and singing songs from where they were from, and that’s when they asked to learn the songs and dances from Warm Springs. “These songs are part of my religion,” Greene said. “I was raised that there is a protocol for everything.” Greene didn’t want to push it on anyone, but the youth kept asking. “The more I taught, the more the elders said, ‘If you are going to teach the cultural ways, you need to follow protocol because it’s not about just teaching songs. It’s a lifestyle.’” Greene said that on a personal level, he has gained more education in the last three
the gorge magazine // summer 2013 67
years than in his whole life prior to it. “I was raised in traditional families, and the significance of why we do what we do was not brought forth to me as a child. It was just part of what I did,” he said. “I was always the youngest to receive the teaching. When the youth asked me to teach them, I knew I wasn’t going to be the youngest anymore.” The N’chi Wanapum Canoe Family adopted the Ten Rules of the Canoe set forth by the Quileutte Canoe Contingent in 1990 and integrated them into their own Canoe Family protocol. The rules include such wisdom as: Every stroke we take is one less we have to make. Keep going! and We all pull and support each other. Nothing occurs in isolation; and The journey is what we enjoy. Being part of the journey requires great preparation; being done with the journey requires great awareness; being on the journey, we are much more than ourselves. “These may not be our teachings but our history is of the canoe culture,” Greene said. “I have gained a lot of knowledge by boldly putting it out there and someone coming forward and correcting it. When you get elders having conversations on why things are the way they are, we get a better understanding for our people.” The Native American youth at Warm Springs came up with five more rules to add to the Ten Rules of the Canoe that fit with the goals of the group. They are: Put time into spiritual happiness;
68 the gorge magazine // summer 2013
keep a strong focus on the journey around and within; give respect without receiving it; lay a respectful path for youth to follow; exercise your voice. The N’chi Wanapum Canoe Family started with 39 members and has nearly doubled in three years. Many more members of the Warm Springs community participate in the project year round. “We take everyone, any age, just like a family,” said Greene. “It’s not required but everyone calls each other brother, sister, grandma, uncle and auntie. We call each other by our Indian names. No first names.” It’s the youth in the program that make the planning decisions about the Canoe Journey. “They choose where we start and if we go,” Greene said. “They decide what they want to eat, and then the cooks decide if it’s nutritional.” To paddle in the canoe you have to be at least 14 years old, but the youth are involved in all aspects of the program including fundraising, public speaking, and sitting at information booths. During the Canoe Journey, those on the water and those on land all have responsibilities—from polishing the canoe, gathering seat cushions, providing drinking water, cooking and ceremonial duties to the not-so-traditional tasks of downloading maps, hauling luggage and coolers, and providing mechanical services. On the water, crewmembers must sing at least seven songs. At
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camp later in the evening, after dinner has been cleaned up, the paddlers perform traditional dancing, drumming and song as guests of the community where they’re staying. “The canoe that has traveled the farthest goes first and the host community goes last,” said Greene. “Then the gifts come out.” Greene tells a story passed down from canoe journeys long ago. “The winters were cold. The rivers frozen,” he said. “So my ancestors sat in the lodges and worked on carving, beading, weaving. They told stories and sang. Then, when it was time to come out and have their feast and ceremonies around the first foods, they would awaken their canoes. The items they made in their villages would be loaded on the canoe and then shared with others along the river.”
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During the Canoe Journey, those on the water and those on land all have responsibilities—from polishing the canoe, gathering seat cushions, providing drinking water, cooking and ceremonial duties to the not-so-traditional tasks of downloading maps, hauling luggage and coolers, and providing mechanical services. Greene said his culture is based on generosity. “You give year-round, not just in December or when it’s Mother’s Day,” he said. “Hang out at a longhouse for one month and you may be gifted three times. We’ve been put here on this earth to share and gift and prepare for the next giving.” Members of the N’chi Wanapum Canoe Family spend the off-season fundraising to purchase gifts that are given along the journey to host communities and Native Nations and to provide for their expenses. This year, through the Confluence Project’s Gifts from Our Ancestors grant, Greene has shared his canoe culture and performed dances with the Canoe Family in schools throughout the Gorge to help support these efforts. For more than 10,000 years the Big River—or, as it is called by the three tribes of Warm Springs, We’Mul (Wasco), N’chi Wana (Warm Springs), and Pabahuudu (Paiute)—has offered itself as a source of food, transport, harvest and trade to the First Peoples of the river. The Canoe Journey is just one of the many ways Columbia River Indians honor the water, and it comes through in their protocol, songs, drumming and dancing. It is a time for cultural and spiritual development; there is no separation between the two. The time on the water and the time in song and dance is a time for participants to work out things for themselves. And when the skipper commands, “Give me 20 digs,” everyone leans forward in their seat and with precision dives their paddles deep into the water. In the silence not typical in a gathering of teens the attention, it seems, is on the task at hand: to get through the grueling cadence and then rest. But that is really just the beginning.
CANOE JOURNEY EVENT CALENDAR The public is welcome to attend Canoe Journey events and visit during nightly stop-overs along the river from July 18 through July 31. Visitors are encouraged to come and share a meal at 5 p.m. and stay for the evening to enjoy ceremonial song, dance and drumming. July 18: Rock Creek Longhouse
July 25: Skamokawa, Wash.
July 19: Celilo Village
July 26: Chinook Point, Wash.
July 20: Hood River
July 27: Bay Center, Wash.
July 21: Cascade Locks
July 28-29: Shoalwater Bay, Wash.
July 22: Fort Vancouver, Wash.
July 30: Ocean Shores Marina, Wash.
July 23: St. Helens, Ore.
July 31-Aug. 1: Quinault Indian Nation
July 24: West Longview, Wash.
the gorge magazine // summer 2013 71
bounty
From the Farm to Your Dinner Table
includes home-brewed beer with its organic veggies. All of the Gorge CSA farms bring you local, fresh food, some of which you can’t even get at the grocery store. So if you lack a green thumb or the land to grow your own food, joining a
Joining one of the many CSA farms in the Gorge makes eating locally and supporting farmers easy—and tasty
CSA is your ticket to connecting with local
by ruth berkowitz // photos by jennifer jones
charges members $495 payable in April. Mem-
farms and eating well. As a traditional CSA farm, Wildwood Farm bers then receive 18 weekly installments of
Wildwood Farm
supported agriculture. CSA farms have been
fresh vegetables from the end of May until
The thick smell of dirt permeates the air of the
sprouting in the Gorge, of late. They come in
mid-September. The farm’s 35-member CSA is
greenhouse and I can’t wait to taste the arugula
various forms and sizes ranging from the tradi-
so popular that it has a waiting list. Brown says
and spinach growing here at Wildwood Farm in
tional model where members pay at the begin-
it’s a challenge to stay that size but he doesn’t
Hood River. Paul Brown, a sailing captain who
ning of the growing season for a portion of the
want to grow because it would require hir-
traded the ocean for the soil, urges me to pick
farm’s future bounty, to the cooperative pro-
ing help. Currently, Brown and his wife, Laurel
what I want. I bend down and gently grab a
gram which provides goods from many farms
Bourret, manage the farm by themselves. This
few leaves. The arugula tastes fresh and spicy,
and allows members to customize their share.
is their third year as a CSA farm.
better than any arugula I have ever eaten. “You
There are meat and poultry CSAs providing
Belonging to a conventional CSA farm
can’t buy that at the store,” Brown says proudly.
everything from grass-fed beef to fresh duck.
means sharing the risk of farming, as was the
But you can get it as a member of Wild-
There’s a CSA that grows veggies aquaponically
case last summer when Wildwood’s potato
wood Farm’s CSA, which stands for community
with the help of fish. There’s even a CSA that
crop suffered from flea beetles. “Although they
72 the gorge magazine // Summer 2013
Celilo Restaurant and Bar
All of the Gorge CSA farms bring you local, fresh food, some of which you can’t even get at the grocery store. So if you lack a green thumb or the land to grow your own food, joining a CSA is your ticket to connecting with local farms and eating well. didn’t look pretty, we still gave them to our CSA members and it opened the door to conversations about the challenges and joys of growing organic food,” says Bourret. The potatoes didn’t bother member and neighbor Teresa Hukari, who says it feels like Christmas when the vegetables arrive. “I always look forward to Tuesday’s deliveries and when it comes, I feel like I’m unpacking health from a bag.” Hukari’s keenness for cooking fresh food inspired her to write a blog specifically for Wildwood CSA members (www.scribd.com/thukari). She prefers to cook her greens simply by grilling them with a dash of salt and a dose of olive oil. “Don’t overcook the vegetables as you want to preserve their nutrients,” she advises. Another tip: “Don’t be afraid to eat the vegetables raw, even the kale. It’s so tender.”
Hood River Organic: The Collaborative/Cooperative CSA Serving more than 320 members, Hood River Organic is the largest CSA in the Gorge and operates year-round. It all started in 2004 when college buddies Brian Shaw and Dan Thall converted a warehouse in Dee into a mushroom farm. Their market for mushrooms expanded to Portland and they teamed with apple and pear farmers to deliver goods. That inspired them to collaborate with even more farms and in 2007
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the gorge magazine // summer 2013 73
bounty they launched their own CSA cooperative. Today Hood River Organic works with more than a dozen farms, and offers a variety of food from the farms in its weekly and bi-weekly boxes, from basil and beans to collards and cheese and even fresh-baked bread. Hood River Organic’s CSA membership has steadily grown over the past few years. Members can choose smaller or larger boxes (the “Sprout” feeds 1 to 3 people, the “Grande” 3 to 5). Their recent addition of CSAware—computer software that allows members to customize their boxes, alter their pick-up schedules and put their box on hold—has doubled the CSA’s membership in five months. With the new technology, a member can substitute vegetables and add products to their box like pear butter, black beans and honey. “We used to dictate what was in the box, but no longer,” Thall says. “Now our members get to pick and choose what they want.” More than 70 percent of Hood River Organic’s members come from Portland, including Teri Simpson who writes about food. Simpson often hears people say they want to join a CSA, but don’t know what to do with all of those veggies. Her blog, urbanfarmtable.com, eases their vegetable anxiety. “It all becomes less complex if you can rely on someone else to say ‘Here’s what’s in season, and here’s a week’s worth of dinner menus along with recipes,’” she says. When Simpson receives her CSA box, she piles the bounty on her table, then makes dinner plans. "The farm fresh veggies become the centerpiece and inspiration for a week's worth of seasonal menus," she says. She believes being a CSA member is a way to vote with her fork
$40 and payment is deducted from the original
feeds the plants. Eventually, the fish get eaten
veggie account. Members can also put their
as well.
for a more sustainable food system.
deliveries on hold. Casa Verde owners Moria Reynolds and Ryan
works,” says Reynolds who lost about a thou-
Casa Verde: Using Fish
Goodwin have also ventured into the world
sand Tilapia fish last year because of tempera-
of aquaponic gardening. They recently built a
ture issues. She smiles, looking at her dirty
3,000-square-foot greenhouse for plants and
hands. “My thumb is getting greener every day,”
fish, and some of their greens grow aquaponi-
she says.
Like Wildwood Farm, Casa Verde is a traditional CSA farm where members don’t get to choose their bounty. However, instead of the conventional farm share, members start with a $260 veggie account. Depending on the weekly harvest, the cost of the box varies from $15 to
74 the gorge magazine // Summer 2013
“It’s all an experiment and sometimes it
cally, a relatively new farming method where
Her goal for Casa Verde’s 40-plus member
schools of fish produce waste high in nitrogen
CSA farm is simple: “I want to feed my friends
and ammonia. This nutrient-rich water in turn
and neighbors.” Reynolds loves the community
Tour Hood River Valley Farm Stands that spawns from her CSA. Often members
other farm animals and began selling beef,
stop by her greenhouse in Hood River to help
pork and chicken. Now in its fifth year, Little
out and to pick up their bounty. Some pre-
Farms is getting ready to open the first U.S.
fer to have Reynolds deliver to their homes,
Department of Agriculture-regulated poultry
where she often puts the food straight into
processing facility in the area. Wilson says this
the refrigerator.
will not only save them time and fuel from
d oo H
River Coun ty
having to travel more than 100 miles to BorAcadian Farms: Have a beer with your veggies
ing, Ore., the closest processing center, but it
In addition to feeding 15 to 20 families
and sell to stores, restaurants and the public.
also will enable locals to process their birds
through their CSA, Nicole and Benton Ber-
Members of High Roost Ranch, a new CSA
nard have a little pub on their three-and-a
in Glenwood, Wash., commit to a four-month
half-acre farm in Carson. When members pick
supply of meat and/or poultry. Owner Casey
up their bag of vegetables, for an extra $150
Tane says that once you’ve tasted his meat,
for the season they can also fill their growler
you’ll have a hard time eating meat from the
with beer brewed by Benton. “We like it when
grocery store. “Our meat is so flavorful be-
our members pick up their box and stay for
cause of the way we raise our animals, with
a glass of wine or beer,” Nicole says. “It’s very
love and happiness.” His animals are rotated
social.”
on pastures and are fed locally-produced
The Meat and Poultry CSAs
grain and whey.
fruit stands / orchards berry farms / vineyards lavender fields / alpacas an Less th om fr r u ho d! n a tl r o P
1
Please visit us on our facebook page Hood River County Fruit Loop.
www.hoodriverfruitloop.com
Tane updates the High Roost Ranch Face-
Carnivores are thrilled with the two protein
book page frequently so people can connect
CSA farms in the Gorge: Little Farms and High
visually with his farm. He sells his meat and
Roost Ranch. A year-round CSA, Little Farms,
poultry at the Hood River Saturday Market,
located in Centerville, Wash., (southwest of
but he urges people to join his CSA because
Goldendale), started with goats. But rancher
members get the best price and the best
Mary Wilson and her partner, Renee Krein-
cuts. “Joining a CSA,” he says, “is a great way
bring, found that people weren’t too keen
for people to connect with their food and un-
on goat meat. They quickly branched out to
derstand their farmer.”❉
LOVE
|
LIFE
|
FOOD
Photography | 541.238.5363
For more on CSAs in the Gorge, go to gorgegrown.org
www.jenjones.co
the gorge magazine // summer 2013 75
our gorge partake
A resource for the best places to eat and drink in the Gorge: restaurants, cafés, breweries and wineries
Recipes + Photos by Kacie McMackin
For more recipes, online cooking demos and a food guide for the Gorge visit gorgeinthegorge.com
Burgers with Spinach, Avocado, Brie, Cranberry, Bacon + Onion Rings Ingredients • 2 lbs Ground beef • 1 Shallot, finely minced • 1 tbsp Worcestershire Sauce • 1/2 Red onion, cut into rings and separated • 6-8 Slices bacon • Baby spinach • Sesame seed buns • Ripe avocado, sliced and peeled • Whole cranberry sauce
76 the gorge magazine // Summer 2013
• Brie cheese • 1/2 Cup buttermilk • 1 Egg • 1/8 tsp Cayenne pepper • 1/2 tsp Baking powder • Flour • Plain bread crumbs • Kosher salt • Freshly ground black pepper • Vegetable oil, for frying
• Season the beef with 1 1/2 tsp salt, 1 tsp black pepper, 3 tbsp shallot, and Worcestershire Sauce. Gently toss and marinate 15 mins. Pin bacon into rings using toothpicks. • W hisk together the buttermilk, egg, large pinch of salt, cayenne, and baking powder. Heat 2” of oil in a skillet over medium-high heat, it should be hot but
not smoking. One at a time, • Form 6-8 burgers. Heat your charcoal grill and coat the onion rings in cook the burgers (flipping flour, dip them in the buthalfway through) until termilk mixture, shake off they’re only slightly pink in the excess, then coat with the center. Toast the buns. bread crumbs. Fry in small Assemble the burgers: start batches for 3-4 mins each. with a couple slices of avoWhen they are golden cado, a small bunch of baby brown, carefully set them spinach, meat, brie, cranaside to drain on paper berry sauce, and top with towels. Repeat the process a couple onion and bacon with your bacon rings (rerings…enjoy! move the toothpicks once they’re cool).
Profile: Kacie McMackin by janet cook
Less than 10 years ago Kacie McMackin, The Gorge Magazine’s resident foodie, could make scarcely more than a tuna sandwich. The Seattle native was living in Los Angeles, pursuing acting and working as a nanny for a family who made her leave the televisions on—all nine of them. “I figured if I had to have them on, I’d turn them on the Food Network,” Kacie says. She picked up ideas during the day, began cooking at home and realized she enjoyed it. “It started becoming a creative outlet.” Kacie and her now-husband, Kyle Larsen, moved to Hood River six years ago when Kyle was hired as a brewer at Full Sail Brewing. (He now works at Double Mountain Brewery.) Along with continuing to pursue acting work and honing her skills as a photographer, Kacie kept cooking and began exploring the Gorge for good eats. It didn’t take long for her to realize the Gorge is a cornucopia of fresh, local food, beer and wine. She started a blog, gorgeinthegorge, to celebrate this bounty and share her own recipes. Kacie says cooking is intuitive to her now. “Sometimes I lay in bed and think about what sounds good,” she says. Often when she creates a new dish, she invites the neighbors over to try it. Kyle is also a valued taster. “He approaches food the way he approaches beer,” she says. “He’ll say, ‘I don’t really taste the arugula, or the fennel.’ He’s a more specific taster because that’s what you do with beer.” She has a kitchen helper in the form of her 2½-year-old daughter, Gwyneth, whom she calls her sous chef. As The Gorge Magazine went to press, Kacie was due any day with the couple’s second child. Kacie will have her hands full this summer, but she doesn’t plan on spending any less time in the kitchen. For one, summer—with its bounty of fresh food—is her favorite cooking season. “I love going to the farmers market and cooking with whatever’s fresh,” she says. Also, for Kacie, cooking is what she does to relax. “I love that it’s hands-on and creative, and that the end result is my family and me sitting at the table together for dinner,” she says. “But there are days when I cook dinner and just say, ‘Wow, I needed that.’” For more about Kacie McMackin, including her recipes and recommendations on local eateries, go to gorgeinthegorge.com.
the gorge magazine // summer 2013 77
andrew's pizza & bakery
(541) 386-1448 • andrewspizza.com 107 Oak Street • Downtown Hood River 310 SW 2nd Street • Downtown Stevenson Since 1991 Andrew's Pizza has been serving New York-style, hand-tossed pizza. Topping selections from basic to gourmet. Feel like a movie? Step through the Hood River restaurant and enter the Skylight Theatre…sit back and enjoy a firstrun movie while sipping on a pint of beer or a glass of wine. dine-in, take-out or delivery.
backwoods brewing company
aniche cellars
APPLE VALLEY BBQ
(360) 624-6531 • anichecellars.com 71 Little Buck Creek Road • Underwood
(541) 352-3554 • applevalleybbq.com 4956 Baseline Drive • Downtown Parkdale
We are a small family owned and operated winery located in the heart of the Columbia Gorge. We make wine with an eye to European tradition and a particularly Washington sense of terroir and style. Our wines are almost entirely varietal blends which creates an eclectic mix of characteristics and complexity. The fruit we use comes from Washington’s plethora of renowned AVAs, including our very own Columbia Gorge AVA.
• Our meats are smoked using local cherry wood • Dry rub and BBQ sauces are all made in-house • Pulled pork, chicken, ribs, burgers, salads, vegetarian items • Nightly dinner specials • Local draft beer, wine, hard cider • All desserts fresh-made by Apple Valley Country Store • Outdoor seating available • Ask about catering Open: Wed-Sun at 11am to 8pm. Closed: Mon & Tues.
(509) 427-3412 • Open Thur-Sun, 3-9pm 1162B Wind River Road • Carson
(541) 298-7388 • casaelmirador.com 1424 West 2nd Street • The Dalles
casa el mirador
celilo restaurant & bar
We, the Waters family, decided to open a new brewery in Carson, Washington. Our brewery is inspired by the finest craft breweries of the Columbia River Gorge and all around the Pacific Northwest. We are locally owned and our beer is locally brewed in the “Backwoods”. Enjoy delicious pizza, fresh salads and tasty appetizers in our family-friendly pub.
Quality Mexican food prepared with the freshest and finest ingredients. Warm, friendly service and a lively atmosphere. Indulge in generous portions of flavorful sizzling fajitas,fish tacos, savory enchilada dishes and daily specials. Happy Hour margaritas, drink specials and 1/2 off appetizers from 4-7pm, Mon-Fri. Full service bar, take-out menu, gift certificates and catering services. Open for lunch and dinner 7 days a week.
Celilo began with a desire to honor the bounty of this region and a commitment to a healthy and sustainable future. Our ever-changing menu reflects the seasonal highlights of the region’s growers and foragers. We offer the most innovative in fresh, local cuisine as well as an award-winning wine list, full bar, small plate menu, and happy hour daily from 5-6pm. experience the freshest foods here, today!
clock tower ales
Cooper spur mountain resort
We are located in the second Wasco Co. Courthouse built in 1883 and home to the last public hanging in 1905 (wish we had a photo of that). Join us in Historic Downtown The Dalles for fine pub grub, live entertainment and 30 plus craft beers on tap as well as cider and a local wine selection. Spacious outdoor seating, banquet and private party rooms available. open: tues-sun at 11am to close.
Our rustic mountain restaurant offers fresh creative food, a seasonally changing menu, local beers and wines, and wellcrafted drinks. A perfect place to dine after a day of exploring the Mt. Hood National Forest. Come celebrate with a FREE entrée on your birthday. Open daily for dinner. Breakfast and lunch served Fri, Sat and Sun. View our menus online!
grace su’s china gorge
(541) 386-5331 • chinagorge.com 2680 Old Columbia River Drive • Hood River (Located of I-84 and the base of Hwy 35) While visiting the Gorge…take a trip to China. Great Szechuan-Hunan taste. No airfare. Free Parking. Very happy family. great plates for more than 30 years.
78 the gorge magazine // Summer 2013
(541) 705-3590 • clocktowerales.com 311 Union Street • Downtown The Dalles
(541) 386-5710 • celilorestaurant.com 16 Oak Street • Downtown Hood River
(541) 352-6307 • cooperspur.com 10755 Coopur Spur Road • Mt. Hood/Parkdale
(541) 387-2454 • thecrazypeppercantina.com 103 4th Street • Downtown Hood River
(541) 386-4502 • dogrivercoffee.net 411 Oak Street • Downtown Hood River
dog river coffee
DIVOTS clubhOuSe ReSTAuRANT
Bringing fresh authentic Mexican food to the Gorge for over 18 years, in a fun, relaxed and hospitable family atmosphere. • Mondays: $2 Tacos and $2.50 Coronas in the bar, 6pm-close • Happy Hour: Mon-Fri in the bar, 4:30-6pm • Lunch Specials $7.50, 11am-2:30pm every day • Two item combos $10.25, Sun-Thur from 4-6pm Open Daily at 11am • 4 tV’s • Full service Bar
One of America's Best Coffeehouses Full service espresso bar featuring Stumptown coffee Breakfast burritos, pastries and more
A scenic choice with excellent food and personal service located in the heart of the Hood River Valley just minutes from downtown. Unwind with breathtaking views of Mt Hood and Mt Adams from our covered, wind protected patio. Relax with a beverage from our full service bar or enjoy some fabulous northwest cuisine at a reasonable price. Open Daily for lunch & Dinner. happy hour 3-6pm.
crazy pepper restaurant & cantina
caffeinating your adventures since 2004 open: Mon-fri, 6am-6pm & Sat-Sun, 7am-6pm
(541) 308-0304 • indiancreekgolf.com 3605 Brookside Drive • Hood River
everybodysbrewing.com White Salmon, WA
(541) 387-0042 • doublemountainbrewery.com 8 Fourth Street • Downtown Hood River
(509) 637-2774 • everybodysbrewing.com 151 Jewett Boulevard • Downtown White Salmon
EVERYBODY’S BREWING
Farm Stand in the GorGe
A local favorite, serving up an ever-changing variety of ales and lagers that are brewed onsite. The highly-regarded brews are complemented by a menu of sandwiches, salads and delicious thin-crust New York-style pizza that has earned rave reviews. Outdoor seating available.
See for yourself why Everybody’s Brewing is a local favorite! We brew 12 different styles of beer plus seasonal selections onsite. The menu is filled with affordable food choices made with high-quality local ingredients. The atmosphere is warm and family-friendly. Enjoy the stunning Mt. Hood view from the outdoor deck, listen to free live music on Friday nights. Open 7 days a week, 11:30am to closing.
Hood River’s Complete Natural Food Market and Organic Deli. Large selections of gluten-free and specialty items. Fresh line-caught fish, organic produce, all-natural beef, exotic sausages, local and European cheeses and wines. Beer and wine served in the deli along with organic soups, salads and smoothies; delicious, deli-style and vegetarian sandwiches. Good Food Good Friends Good times
double mountain brewery & taproom
open 7 days a week at 11:30am
(541) 386-4203 • farmstandgorge.com 1009 12th Street • Hood River Heights
ket
Idlewild Mar Est. 2012
FULL SAIL TASTING ROOM & PUB
Henni's kitcHen & bar
idlewild market
(541) 386-2247 • fullsailbrewing.com 506 Columbia Street • Downtown Hood River
(509) 493-1555 • henniskitchenandbar.com 120 East Jewett Boulevard • White Salmon
(541) 436-0040 • idlewildmarket.com 101 4th Street • Downtown Hood River
If there is one thing a brewer loves more than great beer– it’s great food and great beer! Our northwest-inspired menu complements our award-winning brews and features seasonal, local ingredients. Swing by for a pint, grab a bite, tour the brewery or just soak up the view. Open daily at 11am serving lunch and dinner. Guided brewery tours are offered daily at 1, 2, 3 and 4pm and are free of charge.
Everyday food from around the world. We take the world's famous and favorite dishes and bring them to the Gorge. We grind our own burgers from Mt. Shadow Natural Meat's 100% chuck and serve them with fresh brioche buns and house made pickles. Our menu also includes tacos, curries and pasta as well as a seasonal small plate selections. Open 7 days a week: 5pm-9pm
We are conveniently located in the heart of downtown Hood River. Well-stocked with a wide variety of food items, general merchandise, carefully selected local and NW wines, microbrews, and locally crafted art and gifts. We strive to provide an outstanding micro-shopping experience. mon-thur & Sun 9am-9pm • Fri & Sat, 9am-10pm
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mcmenamins edgefield
(503) 669-8610 • mcmenamins.com 2126 SW Halsey Street • Troutdale (off Exit 16)
(509) 493-1340 • Find us on Facebook 166 East Jewett Boulevard • Downtown White Salmon
north shore café
ovino market & delicatessen
This historic 1911 estate was originally built as the county poor farm. Today, Edgefield is a 74-acre destination resort featuring the Black Rabbit Restaurant, which uses seasonal ingredients from the estate’s own gardens. The Power Station Pub and Loading Dock Grill both serve casual pub fare. McMenamins ales, wines, and spirits are handcrafted onsite.
North Shore Café, formerly known as 10 Speed North, offers: • Fresh, quick, healthy breakfasts and snacks served all day • Locally roasted coffee from 10-Speed Coffee Roasters • Fresh juice and real fruit smoothies • Fresh fruit mimosas • Wine, beer, and hard cider • Local art and live music • Beautiful views of Mount Hood • Indoor/Outdoor seating open daily 6:30am-4pm • open later for events
• A variety of cheeses and charcutery, freshly cut to order • Balsamic vinegar, olive oil, local bread, and fresh pasta • Tapas, cheese, and meat platters for catered events • Wine and Hard Apple Cider made in house • European-style sandwiches to go or enjoy them at our sandwich bar served with wine, beer or cider open: tues-Fri, 10am-6pm; sat, 11am-5pm
PFriem Family brewers
pietro’s pizza & Gallery of Games (541) 386-1606 • pietrospizza.com 107 2nd Street • Downtown Hood River
(541) 387-7600 • pintshack.com 105 4th Street • Downtown Hood River
Pfriem artisanal beers are symphonies of flavor and balance, influenced by the great brewers of Belgium, but unmistakably true to our homegrown roots in the Pacific Northwest. Although they are served humbly, each glass is overflowing with pride and a relentless aspiration to brew the best beer in the world. We’ll let you decide. Open: wed, Thur, sun 11:30-10pm; Fri-sat 11:30-11pm
We offer fun games for all ages and three TVs so Mom and Dad can catch the game. Our extensive menu consists of a variety of pizzas, sandwiches, pasta, and a 24 item salad bar. It also includes broasted chicken, chicken wings, and seasoned fries. Place your to go orders at pietrospizza.com. Delivery available in Hood River and White Salmon. Free delivery to local hotels.
Welcome to the sunny side, where Hood River and Baja collide! Head on in for a fun vibe and enjoy the great selection of Northwestern craft beers, ciders and wine. 12 taps rotating often and a great selection of bottles. Enjoy it here or take ‘em home. We also offer great pub food! Live Music on Wed and Fri nights
(541) 321-0490 • pfriembeer.com 707 Portway Avenue, Suite 101 • Hood River Waterfront
pizzicato
(541) 436-0505 • ovinomarket.com 1209 13th Street • Hood River Heights
pint shack
(541) 387-2055 • pizzicatopizza.com 2910 Cascade Avenue • Hood River
(541) 308-0246 • riverdazecafe.com 202 Cascade Street, Suite D • Downtown Hood River
rIVEr DAZE cAfE
riverside & cebu lounge
• Featuring Local Beer and Wine • Locally Sourced Produce • Delivery and Carry-Out • Selection of Gluten-Free Menu Items Available
We feature fresh baked, hand-crafted food in our familyfriendly café. Best known for our great sandwiches, we offer a variety of other homemade goodies including desserts, softpretzels, and our mouth watering sourdough English muffin breakfast sandwiches. We focus on high-quality, organic and local ingredients. Gourmet sodas, beer, wine, and locally roasted coffee. Mon-Fri: 7:30-3pm, Sat-Sun: 8:30-3pm.
Diners seek out Riverside for some of the best food in the Gorge—and Cebu for great bar food, drinks and live entertainment. With amazing panoramic river views, Riverside offers fresh menu choices that change seasonally for breakfast, lunch & dinner — plus an award-winning wine list. Check our website for current menus and our Chef’s Blog. cebu lounge: happiest hours in town, Mon-Fri 4-6 pm
open Daily 11am-9pm
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(541) 386-4410 • riversidehoodriver.com Exit 64 off I-84 • Waterfront Hood River
rivertap pub & restaurants
(541) 769-0059 • rivertappub.com 701 East 2nd Street • Downtown The Dalles (I-84, Exit 85) 112A Oak Street • Downtown Hood River
stonehedge gardens
sushi okalani
(541) 386-3940 • stonehedgeweddings.com 3405 West Cascade Avenue • Hood River
(541) 386-7423 • sushiokalani@gorge.net 109 First Street • Downtown Hood River
Showcasing beers, wines and spirits of the Columbia River Basin in a comfortable and relaxing atmosphere. Listen to live music, hang out with friends or meet someone new. Enjoy delicious food, hand-crafted cocktails, beer and wine. Check our website for business hours and more information. Happy Hour 4-6pm Daily
“The best outdoor dining in the Gorge.” –NW Best Places We are a favorite among locals and visitors. Our cuisine is a classic, European blend that utilizes fresh, local ingredients and pairs well with our select wines. Our gardens are the perfect setting for weddings. Full-service catering available. “Romantic setting and the best meal I had in town.” –The Los Angeles Times
Come find us in the basement of the Yasui Building, the local’s favorite spot for fresh fish, Pan-Asian Cuisine, and a rockin’ atmosphere! Lots of rotating specials, creative rolls, and a large sake selection means you’re always trying something new! Private rooms are available for groups up to 20 people. Take-out menu available online. Open for dinner nightly at 5:00, closing hours change seasonally.
TAD’S CHICKEN ‘N DUMPLINS
the glass onion restaurant (509) 773-4928 • theglassonionrestaurant.com 604 South Columbus Avenue • Goldendale
(541) 386-2828 • thegorgewhitehouse.com 2265 Highway 35 • Hood River
Nestled on the banks of the Sandy River in Troutdale, OR. We are located halfway between Portland and Multnomah Falls. Serving exquisite American cuisine since the 1930s. The menu includes: Pacific NW seafood specialties as well as traditional steak, chicken, and pasta dishes; a full bar, and our famous chicken ‘n dumplins. Open: Mon-Fri, 5pm-10pm; Sat & Sun 4pm-10pm
Join us in our cozy dining room for delicious local food made entirely from scratch by Chef, Matt McGowan. His philosophy: use fresh, quality ingredients and let the dish speak for itself, keep it simple and clean. Enjoy local wines and craft beer on tap, free WiFi, featured artist every month, special events and wine dinners. Ask about catering and private parties. open: Wed-sat, 11am-9pm
Taste local wine and microbrews, and try our own new pear cider! Take home fresh local fruit, flowers and more from our farm stand. Enjoy our spectacular mountain views, gardens and fields. Wine, fruit, flowers, art, and more in a historic home on a century old working farm! Listed on the National Registry of Historic Places. Pet friendly. open 10-6pm April-october
(503) 666-5337 • tadschicdump.com 1325 East Historic Columbia River Hwy • Troutdale
THE WAUCOMA CLUB BAr & griLL
the gorge white house
(541) 387-2583 • waucomaclub.com 207 Cascade Avenue • Downtown Hood River
(541) 436-1226 • volcanicbottleshoppe.com 1410 12th Street • Hood River Heights
VOLCANIC BOTTLE SHOPPE
whistle stop espresso & deli
For the best in gastro-pub dining, hand-made cocktails, sports and live music, The Waucoma Club has it all. Located in the historic Hotel Waucoma, the Club is open Monday through Friday from 4pm to late and Saturday and Sundays from noon to late. Children are welcome until 8pm. Happy Hour Daily from 4pm to 6pm.
We have an amazing selection of: • Craft and Import Beer (12 rotating taps, over 200 bottles) • Local and Import Wine (50 labels) • Cider and Mead • Snack Food Enjoy it all here–outside in our private beer garden or inside in our comfortable living room atmosphere–or carry it out and enjoy it anywhere! Open daily.
Situated across from an old train bridge, along the Columbia, is a historic building that houses a quaint little deli with much to offer. You’ll hear the whistle blowing and the trains rumbling by as you enjoy your favorite coffee drink or one of our homemade goodies. Select a bottle of craft beer or fine wine to complement the best smoked-salmon quiche in town. Indoor and outdoor dining.
(509) 427-0155 • Open Daily 5am to 8pm 50341 Highway 14 • Home Valley
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our gorge a thousand words
Photo by Richard Hallman // freelanceimaging.com
82 the gorge magazine // summer 2013
Play it safe In the water, on the trail, around the Columbia Gorge. The Columbia Gorge can be the perfect playground for any season. Whatever activity brings you to the Gorge, Providence wants you to play it safe. It’s not just health care, it’s how we care.™
Know who to call when you need help. In an emergency, call 911. This information is provided to you by: Providence Hood River Memorial Hospital 810 12th St., Hood River, OR 97031 541-386-3911 Providence Mountain Emergency Services Mt. Hood Meadows 503-337-2292 Providence Medical GroupHood River Orthopedic Center 902 12th St., Hood River, OR 97031 541-387-1337
Playing It Safe in the Columbia Gorge
Providence Medical GroupHood River Family Medicine 1304 Montello Ave., Hood River, OR 97031 541-387-1300 Providence Medical GroupHood River Internal Medicine 1108 June St., Hood River, OR 97031 541-387-6125
Pick up a free copy of our brochure, Play It Safe in the Columbia Gorge. It’s available at our clinics and hospital, by calling 541-387-6342, or online at www.providence.org/hoodriver.
Providence Medical GroupHood River Women’s Clinic 917 11th St., Hood River, OR 97031 541-387-8940
www.providence.org/hoodriver
Providence Health & Services, a not-for-profit health system, is an equal opportunity organization in the provision of health care services and employment opportunities. 121482 6/12
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