The Gorge Magazine Spring 2015 Issue by The Gorge Magazine

SPRING 2015 thegorgemagazine.com

GRAVEL GRINDING Biking the Back Roads

ARTS IN EDUCATION The Skateboard Project

STYLE+DESIGN Trudesign Metalsmithing

Griffith Motors New and Pre-Owned Inventory Full-Service Dealership

(800) 395-0250 I (541) 296-2271 1900 West 6th Street I The Dalles, OR www.griffithmotors.com PLEASE CONTACT GRIFFITH MOTORS FOR FURTHER DETAILS. VEHICLE INFORMATION MAY VARY.

Visit Historic Downtown

TROUTDALE the gateway to the gorge TAKE EXIT 17 OFF I-84

Visit our many Specialty Shops, Art Galleries, Antique Shops, Fine Restaurants, and more!

Taste of Village Chinese RestauRant & Lounge

Two floors full of: Kitchenware, Glass, Native American, Pottery, Furniture, Primitives, Toys, Artwork & more! public parking available behind antique mall

Open Daily Mon-Sat:11-5:30pm Sun: noon-5pm

(503) 674-6820 359 E. Columbia River Highway

{ Cantonese and Mandarin Cuisine }

277 East Columbia River Hwy Appointments (503)-328-8455 www.meltmassageme.net

oRDeRs to go: (503) 666-7768 302 e. historic Columbia River hwy sun-thur, 11-10pm • Fri & sat, 11-10:30pm

gifts HomE dECoR EspREsso

Troutdale Vision Clinic (503) 618-9394

celebratemehoameonline.com 319 E. Historic Columbia River Hwy

Eye exams, diagnosis and treatment Eyewear styling to fit your lifestyle Most insurance accepted

(503) 492-3897 • troutdalevision.com 226 E. Historic Columbia River Hwy

café • gifts • candy • souvenirs espresso • ice cream parlour

(503) 492-7912

289 E. COLUMBIA RIVER HWY

THE GORGE MAGAZINE I SPRING 2015

KEEP YOUR

WHERE

YOUR

Volcanic Bottle Shoppe

When you spend your money with Gorge Owned businesses, 30% more money stays in our local economy.

Take the GO! Local Challenge Show your support and win prizes!

GorgeOwned.org/LOCAL

COLUMBIA GORGE Waucoma Bookstore

Join us in the GO! Local Challenge. Show your support and win prizes!

GorgeOwned.org/LOCAL Presented By

Pitchfork Communications

classic Comfort

CenterPointe Community Bank

SPECIALIZING IN PERSONALIZED EYE EXAMS FOR ADULTS & PEDIATRICS

Follow your feet to footwise for birkenstock

photos by Sylvia Flores

Proud participants in both InfantSEE and VisionUSA public health programs.

At Indian Creek Family Eye Care, Dr. Chown is focused on exceptional care tailored to each patient’s individual needs. Our staff is professional, courteous and efficient.

413 Oak St. • Hood River • 541.308.0770 • Mon-Sat 10-6; Sun 11-5

THE GORGE MAGAZINE I SPRING 2015

Rebecca Chown, OD FAAO 541-386-1700 // www.icfec.com // find us on Facebook 1700 12th Street, Suite A // Hood River, Oregon

UNIQUE JEWELRY

◉

HOME ACCENTS

305 OAK STREET • HOOD RIVER (541) 386-6188 • T WIGGS@GOR GE.NET

◉

CUSTOM GIFTS

◉

SINCE 1994

CONTENTS FEATURES 43 GRAVEL GRINDING

The back roads of the Gorge provide the perfect venue for biking’s newest craze by christopher van tilburg

48 SKATE MAKER

A Gorge-wide arts organization helps middle school students learn science, math and design by making skateboards by janet cook

52 THE ORIGINAL GOAT HERDER

Mark Neary’s lifetime devotion to the Pontiac GTO has earned him a living, and status as the go-to guy for all things related to the iconic American muscle car by don campbell

GRAVEL GRINDERS P. 43 6

THE GORGE MAGAZINE I SPRING 2015

(509) 493-3630 • www.mtadamschamber.com

MARYHILL WINERY “2014 Winery of the Year” by San Francisco Int’l Wine Comp. 50+ award-winning wines, Tuscan-style terrace with views of Mt. Hood and the Columbia Gorge, free live music every summer weekend, picnicking, Bocce courts, tasting room, gift shop. (877) 627-9445 • maryhillwinery.com 9774 Hwy 14 • Goldendale

TRELLIS Fresh Flowers & Gifts We provide unique fresh cut flower arrangements delivered with a smile. We are known for our exceptional service and attention to detail that we put into each arrangement. Give us a call for expert floral guidance! (509) 493-4844 • trellisfreshflowers.net 165 E Jewett Blvd • White Salmon

DICKEY FARMS

ANICHE CELLARS

Find specialty groceries and meat, local produce, gifts and cards, local arts and crafts, local wine selection, hard ice cream. We are also a garden center and feed, grain, pet supply store. Visit Angel’s Bakery inside for fresh pastries, pies, breads, cake.

We are a small family owned and operated winery located in the heart of the Columbia Gorge. The fruit we use comes from Washington’s plethora of renowned AVAs, including our very own Columbia Gorge AVA.

(509) 493-2636 • Find us on Facebook 806 West Steuben St • Bingen

(360) 624-6531 • anichecellars.com 71 Little Buck Creek Rd • Underwood

MUGS COFFEE

FEAST MARKET & DELI

Delicious, locally roasted, fair trade, organic coffee, and fresh pastries. For lunch try a savory panini or wrap with a fresh organic green salad. We also serve local wine and NW beer. Dine inside or on our private patio. Ask about our catering services.

Natural meats, artisan cheeses, charcuterie, local organic produce, fresh sustainable seafood, salads, deli platters, entrees, sandwiches, boxed lunches, gluten-free and vegetarian options, eco-friendly household products, wine, beer, serving beer on tap.

(509) 281-3100 • mugsco.com 120 West Steuben St • Bingen

(509) 637-6886 • feastmkt.com 320 E. Jewett Blvd • White Salmon

OREGON MOTORCYCLE RENTAL NORTHWEST Maximize the fun factor! We are a single track guide and outfitter offering exciting year-round, personalized tours of breathtaking Columbia River Gorge scenery. Bike rentals for all skill levels including hard core KTMs. (509) 281-0156 oregonmotorcyclerental.com

RIVER DRIFTERS Perfect for families, groups, and friends with trips for all ages and abilities. Guided rafting on the White Salmon, Deschutes, Clackamas Rivers, and more! Last minute reservations okay. For updates and specials follow us on Facebook and Twitter. (800) 972-0430 • riverdrifters.net

CONTENTS DEPARTMENTS 14

OUR GORGE 14

PERSON OF INTEREST

BUSINESS HIGHLIGHT

BEST OF THE GORGE

HOME+GARDEN

LOCAVORE

STYLE+DESIGN

ROADTRIP

WINE SPOTLIGHT

PARTAKE

EPILOGUE

OUTSIDE 56 GORGE DISC GOLFING Seven courses offer something for everyone

by adam lapierre

ARTS+CULTURE

58 UKULELE DREAMS The unlikely rise of Mya-Moe Ukuleles by don campbell

WELLNESS 64 A RUNNER'S LOW Depleted by iron deficiency, a high-school athlete confronts it and comes back stronger by maya rayle

THE GORGE MAGAZINE I SPRING 2015

SPRING 2015 JANET COOK Editor RACHEL HALLETT Creative Director/Graphic Designer MICKI CHAPMAN Advertising Director JENNA HALLETT Account Executive KIM STREIT Account Executive ADAM LAPIERRE Contributing Editor CONTRIBUTING WRITERS Don Campbell, Adam Lapierre, Amber Marra, Ashley Marti, Kacie McMackin, Ben Mitchell, Maya Rayle, Christopher Van Tilburg COVER PHOTOGRAPHER Adam Lapierre CONTRIBUTING PHOTOGRAPHERS Paloma Ayala, Jock Bradley, Emma Browne, Stephen Datnoff, Silvia Flores, Don Frank, Jennifer Gulizia, Adam Lapierre, Anna Laxague, Ashley Marti, Kacie McMackin, Michael Peterson, Michelle Roth

ADVERTISING INQUIRIES mchapman@thegorgemagazine.com SOCIAL MEDIA facebook.com/thegorgemagazine instagram/thegorgemagazine pinterest/thegorgemagazine twitter.com/TheGorgeMagazin THE GORGE MAGAZINE thegorgemagazine.com PO Box 390 â&#x20AC;˘ 419 State Street Hood River, Oregon 97031 We appreciate your feedback. Please email comments to: jcook@thegorgemagazine.com

E D I TOR'S NOT E

custom jewelry designs, made in our state-of-theart studio using responsibly sourced gems and reclaimed gold and platinum

hen I was in middle school (it was called “junior high” then), all of the eighth-graders got to participate in a weekly after-school program called BLAST. It was an acronym for something that I can’t recall now, but I remember it being a lot of fun. We could pick from a variety of activities, ranging from recreation to drama to arts and crafts. We rotated among them so we got to do several over the course of a few months. The activity I remember best was the one in which I designed and made a down vest and some ski mittens. Of course, the days of school budgets like that are long over. That’s why we’re fortunate to have an organization like Arts in Education of the Gorge. Serving four counties in the Columbia Gorge (Hood River, Wasco and Sherman in Oregon and Klickitat in Washington), AIEG hosts a variety of arts programming in K-12 schools, including in-school arts residencies and after-school programs. We chronicle one such program at Wy’east Middle School in the Hood River Valley where kids learn science and math concepts while designing and building skateboards (page 48). Speaking of all things wheeled, the Gorge is well known as a mecca for biking—both road and mountain. Now there’s one more subset of the two-wheeled world that’s finding perfection here: gravel grinding. Part mountain biking, part cyclo-cross, gravel grinder rides feature a mix of paved and gravel roads, preferably rural in nature. Writer Christopher Van Tilburg cycles us through the intricacies of gravel grinding in the Gorge, beginning on page 43. Other stories in this spring issue include a profile of Mark Neary of Dufur, who has spent a lifetime working on, selling parts for, and restoring Pontiac GTOs (page 52); a look at Mya-Moe Ukuleles near White Salmon, makers of professional-grade, custom ukuleles (page 58); and a tour of the seven disc golf courses in the Gorge (page 56). There’s more in here, too. Take a gander, and welcome to springtime in the Gorge.

Janet Cook, editor

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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.

SPRING 2015 thegorgemagazine.com

GRAVEL GRINDING Biking the Back Roads

ARTS IN EDUCATION The Skateboard Project

STYLE+DESIGN Trudesign Metalsmithing

A B O U T T H E COV E R Cyclists in the 2014 Gorge Roubaix ride across Rowena Crest near the Tom McCall Nature Preserve. The popular event draws cyclists from around the Pacific Northwest for two days of racing on scenic roads in the eastern Columbia Gorge.

L a u r e l M a r i e H a g n e r

photo by adam lapierre

Liana Stegall Licensed Aesthetician

FA C I A L S I WA X I N G I C H E M I C A L P E E L S L A S H +B R O W T I N T I N G I L A S H P E R M I N G

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.

naturally glow wi th ai r brus h tanni ng A beautiful, authentic looking tan without the damaging effects of UV Rays, lasts 7-10 days, organic non-toxic solution, no orange color.

1314 13th Street â&#x20AC;˘ Hood River (Heights) (503) 577-4735 â&#x20AC;˘ gorgeousinthegorge.com

V i s i t G l a s s o m e t r y S t u d i o s

T o v i e w h e r n e w s c u l p t u r a l w o r k s

3 0 1 5 L o w e r m i l l d r . H o o d R i v e r , O R 5 4 1 - 3 5 4 - 3 0 1 5

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why choose windermere? When you hire a Windermere broker you hire our collaborative team of industry professionals. —Kim Salvesen-Pauly, Owner/Principal Broker

GINGER L.B. SWANSON (541) 806-5333 • gingers@windermere.com

MIKE ROCKWELL (541) 386-7374 • rockwell@gorge.net

Near White Salmon $694,000 (MLS # 15281690) • Amazing 29.71 acre private-hilltop retreat • Custom one-level open concept home • Vaulted ceilings, hand-textured walls, gourmet kitchen with honed granite counters, custom maple cabinets, incredible master suite, Tulikivi fireplace.

Mosier Bluffs…respecting the land and supporting community (RMLS 15416972). Visit www.MosierBluffs.com for more information. • Stunning Views of the Gorge and Coyote Wall Syncline! • Build Your Dream Home in Sunny Mosier! • Underground utilities to all lots! • Prices start at $110K!

When you hire a Windermere broker, you hire our collaborative team of industry professionals, a full support staff and a focused ownership and management team so you can be confident that every detail is expertly covered. KIM SALVESEN-PAULY, Owner PB, CRB, ABRM, Licensed in OR/WA (541) 386-3029 kimsalvesen@windermere.com www.kimsalvesen.withwre.com CONNIE THOMASIAN (541) 288-7288 • ConnieThomasian@gmail.com The Dalles $189,000 (MLS # 14309447) Quality Newly Built Home in new subdivision. Solid doors, updated lighting package, heat pump, stainless steel appliances, sprinklers, yard and fenced! Several floor plans to choose from.

Hood River (541) 386-3444

Bingen (509) 493-4666

Stevenson (509) 427-2777 Windermere/Glenn Taylor Real Estate

windermere.com

The Dalles (541) 298-4451

PERSON OF INTEREST, BUSINESS HIGHLIGHT, BEST OF THE GORGE, HOME+GARDEN, LOCAVORE, STYLE+DESIGN, ROADTRIP, WINE SPOTLIGHT

HOME+GARDEN P. 22 THE GORGE MAGAZINE I SPRING 2015

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person of interest

Jason Wells

Blazing trails in the Gorge and beyond BY BEN MITCHELL / PHOTO BY ANNA LAXAGUE

or Jason Wells, every day on the job is a series of ups and downs. Wells, a resident of the upper Hood River Valley, is a trail specialist with the International Mountain Biking Association (IMBA), and is responsible for designing and building mountain bike trails in the Pacific Northwest and beyond. If you’re an avid or even a casual mountain biker in the Gorge, or the Portland metro area, there’s a good chance you’ve enjoyed Wells’ handiwork. Through IMBA, Wells has had a hand in the development of the popular Sandy

THE GORGE MAGAZINE I SPRING 2015

Ridge Trail near Brightwood on the west side of Mount Hood, the bike park in White Salmon, as well as “Grand Prix” and “Dirt Surfer” located within the Post Canyon network of trails—the mountain bike mecca on the west side of Hood River. Wells has been with IMBA in various capacities since the mid-2000s, but his love for both bikes and creating places to ride them started much earlier than that. “I’ve been riding bikes since I was a little kid,” Wells says. “I think my mom actually has a picture of me on a little wood push bike, possibly at the age of 2.” Wells, 41, grew up on the rainy Olympic Peninsula in Port Angeles, Washington—a small town where “you can find open space within a one-minute pedal of pretty much anywhere,” he says. Though his father, a college professor, and his mother, a principal, weren’t into biking, Wells says they were supportive of his interests, allowing him to build a half pipe in the front yard and almost any other feature he wanted…almost. “I think the only one I got vetoed was a piece of plywood on top of a wheelbarrow,” he recalls. “And my dad was like, ‘No, you need to learn engineering first.’” After graduating from high school, Wells went on to the University of Oregon where he earned a degree in mathematics. His first gig was teaching at an alternative junior high school on an Apache reservation in Arizona. He eventually moved back to Oregon, bouncing back and forth between Hood River and Bend, substitute teaching and working in bike shops, before settling in Hood River with his wife, Anna Laxague, who has also been involved with IMBA. “I paddled the Little White (Salmon River), then rode Post Canyon, and walked around downtown (Hood River), and I was pretty sold,” Wells says of the Gorge. His first experience with IMBA was in a program called the Trail Care Crew, where couples drive all over North America for two years, teaching sustainable trail building in a different place every weekend. Wells says the program is only for couples—as in the romantic sense—because, “could you imagine living in your car with your co-worker for two years?” After two years, 46 states, seven Canadian provinces, and a couple of Caribbean islands, Wells notes that he and Laxague only had “one little squabble” despite the close quarters. From there, Wells transitioned to the Trail Solutions division of IMBA, which does trail development all over the world. Travel is both the best and worst part of the job for Wells, although he says that now that he’s been a full-time trail builder for several years, he gets to travel to some pretty nice places; in February, he headed off to Maui for a month of building trails there. He may no longer be in the classroom, but Wells says he uses his mathematics background at his job frequently—calculating trail slopes and the angle of jumps, for example—and is often “playing with the numbers” to ensure he doesn’t have to rebuild a feature. He also has to consider the numerous IMBA guidelines, the most important of which governs how to sustainably divert water from trails. Water “is your best friend and worst enemy” when it comes to trail building, says Wells. Nothing is more challenging, however, than trying to make as many people as possible happy with his trails. This entails making sure the trail designer knows the user group, according to Wells, so that the trail “accommodates the top 5 percent and won’t destroy the bottom 5 percent” of riders. Wells thinks about his past life as a teacher on occasion, but admits it would be hard to go back since he gets paid “to build trails to make a ton of people happy rather than teach the subject that’s dreaded by almost everybody.” He knows when he’s got a good thing. “For work,” he says, “it’s pretty entertaining work.”

Live where you play.

MOSIER CREEK HOMES SALES:

Copper West Properties/Bill Irving, broker 503.816.9251 bill@copperwest.com

Low-maintenance, easy access to recreation! 2-3 bedroom homes starting at $245,000

mosiercreek.com

Windermere/Tim Donahue, broker 541.386.3078 timd@gorge.net THE GORGE MAGAZINE I SPRING 2015

OUR GO R GE

business highlight

Aaron Sales, left, and Matt Sweeting

Canceling the Conference Room

Global Sessions remakes the corporate retreat BY JANET COOK / PHOTOS COURTESY OF GLOBAL SESSIONS

t’s hard to figure that organizing an afternoon of activities on the grounds of Skamania Lodge wherein one of your main tasks is to design and build the world’s longest slip-and-slide could be called work. But that’s what Aaron Sales and Matt Sweeting found themselves doing over the course of several days last fall. Along with the slip-and-slide— which extended nearly 400 feet—they were tasked

THE GORGE MAGAZINE I SPRING 2015

with creating an entire series of “games” based on sports like basketball, running and soccer, but which, at the hands of Sales and Sweeting, were incarnated into things like “the giant slingshot homerun derby” and trampoline beer pong. The seeming shenanigans were actually part of an intensely planned and orchestrated corporate retreat for Nike—specifically the athletic wear goliath’s North American Branding Department. Despite having only three weeks to prepare, Sales and Sweeting pulled off the event for 30 employees without a hitch. They even claim to have achieved the unofficial slipand-slide world speed record when one of the participants clocked a run at 28 miles per hour. Nike and other companies looking to plan unique “off-sites” for their employees are increasingly turning to Global Sessions, a boutique corporate event and destination management company founded by Sales and Sweeting three years ago. The Hood River

firm has created a niche in the field with its focus on something available in abundance in the Gorge: the outdoors. “We’re building relationships through recreation,” Sales said. The duo’s goal is to “cancel conference rooms” in favor of bringing employees and other groups together through a shared experience—say hiking, biking, paddling or even customized games on a manicured lawn—that they feel will provide stronger bonds and a more meaningful take-away. Global Sessions arose organically after Sales found himself unemployed following the 2011 closure of Kiteboarding Magazine, for which he was editor. He’d organized a series of kiteboarding “fantasy camps” for the magazine, and found he enjoyed putting on events. He knew Sweeting, who’d recently moved to the Gorge, through kiteboarding and the two of them teamed up to host the Gorge Mai Tai, a networking event for people involved in high-tech and venture capital. The sold-out event brought 150 people—mostly from the Bay Area—to the Gorge for four days of networking interspersed with kiteboarding, mountain biking and stand-up paddling. “People who came asked us if we were going to do another event,” Sales said. “We decided we wanted to shape our own company from this.” Global Sessions was born. While the team was planning another networking event, they were contacted by the business headquarters of Best Western International, which wanted to hire Global Sessions to plan a corporate retreat for some of their employees. “We started forming all these ideas for adrenaline sports,” Sweeting recalled. But when he and Sales proposed some of them to the Best Western execs, they were told it would be too much. “They said, ‘These guys get tired walking,’” Sweeting recalled. So the two went back to the drawing board. Having to retool their plans ended up helping them to expand their repertoire. “It made us stop thinking one-dimensionally,” Sweeting said. They wound up creating a successful retreat for Best Western that included wine tasting, an excursion on the Mt. Hood Railroad and lawn games. From there, Global Sessions took off—mostly through networking and word-of-mouth. Last year, the company did seven large-scale events, plus a slew of smaller ones. Along with Nike and Best Western, clients include Dave’s Killer Bread, Subaru and Insitu. But the company has also organized events for smaller entities like the Specialty Coffee Roasters Association, Pacific Health Source and the Portland Entrepreneurs Organization.

george purvis

Real Estate Sales and Service

Sales and Sweeting build most of their retreats around outdoor recreation and healthy living. “Here in the Gorge, we live a certain lifestyle,” Sales said. “We try and share that lifestyle. Our retreats are very focused on an active lifestyle, nutrition and good overall health.” Incorporating local businesses and products in their events is also part of their ethos. “We’re always looking to create partnerships with local businesses,” Sales said. Along with showcasing local wineries, breweries and eateries during their retreats, Sales and Sweeting have frequently brought in a local chef to prepare meals made with fresh, locally sourced food. Sales and Sweeting favor planning events in their own backyard in the Gorge but they have also created off-sites, well, off-site. They’ve taken groups to Napa, Calif., the Canadian Rockies and even to a Super Bowl party in Glendale, Ariz. Last year they took a group of five company executives on a retreat to Maui where team-building activities included stand-up paddling, and healthy meals were prepared in the kitchen of the rented house the group stayed in.

Although much of what Global Sessions does seems like fun and games, Sweeting says that the real satisfaction is seeing clients undergo a change from their retreat experience. At the end of the Maui retreat, one of the participants told Sweeting that it had changed his life. “He said he was going to buy a paddleboard. He was going to start eating better and get in shape,” Sweeting said. “Hearing that was the best part of the whole thing.” The end result is something Sales and Sweeting focus on intensely throughout the planning process for every retreat and off-site event they create. “We work directly with each client to find out, what is their goal for the retreat?” Sales said. Sweeting added, “We want to know, what is the feeling you want to feel at the end of it?” Taking that goal and building an event around it requires a combination of vision, ingenuity and imagination that Sales and Sweeting seem uniquely gifted with. “There’s a huge creative element to what we do,” Sales said. Feedback from clients—as well as repeat business—tells Sales and Sweeting they’re on the right track. “We’re creating a new niche within the events market,” Sales said. “Everything we’re doing has not been done before.” Except for setting the speed record on the world’s longest slip-and-slide. For more information about Global Sessions, go to globalsessions.org.

This spring, find yourself a new nest! Residential · Vacation Investment · Commercial

Hood River 541-386-2330 The Dalles

541-296-1045

www.copperwest.com

THE GORGE MAGAZINE I SPRING 2015

OUR GO R GE

best of the gorge

Hike Challenge

Friends of the Columbia Gorge has issued its 2015 Hike Challenge. Anyone who’s game is invited to hike 15 designated trails that have important conservation stories and complete 20 more “challenges”—from visiting waterfalls to identifying wildflowers—between March 15 and October 31. Register for the challenge on the Friends website and you’ll be eligible for prizes upon completion. The Hike Challenge is being held to commemorate the 35 years that Friends of the Columbia Gorge has spent working to protect the Gorge. (gorgefriends.org)

Annual Gorge Artists Open Studios Tour

This spring marks the 9th annual Gorge Artists Open Studios tour, showcasing the studios and work of 38 artists from around the Gorge. The tour, taking place April 10-12, has become a rite of passage during spring for locals and visitors alike. The works of the featured artists range from painting and drawing to sculpture, glasswork, pottery and jewelry. Studios are in Hood River, Mosier, The Dalles, White Salmon and Trout Lake. Printed studio guides are available online and at select locations around the Gorge. (gorgeartists.org)

THE GORGE MAGAZINE I SPRING 2015

Spring Fish Viewing

Photo Workshops

Professional photographers Michael Peterson and David Cobb of the Gorge have teamed up to create the Black Oak Center of Photography, which offers workshops and classes open to anyone wanting to hone their photography skills. Just in time for spring, the duo offers “Photographing Wildflowers,” a one-day workshop on March 28 that will cover things like composition, lens choice, and how to take a more “artistic” approach to the subject. Other workshops offered throughout the year include “Rodeo Days” and “City Nights: Portland.” (blackoakcenter.com)

The fishing forecast is in and it’s predicting another big run of spring Chinook on the Columbia River. That makes for great viewing at the underwater fish window at Bonneville Dam. The window lets viewers watch as fish climb the fishways bypassing the dam. Federal and tribal fish biologists predict a run of 232,500 spring Chinook will return to their spawning grounds in the upper Columbia River basin beginning in March, passing through Bonneville on their way. The visitor’s center at Bonneville Dam is open daily from 9am to 5pm. (nwp.usace.army.mil/Locations/ColumbiaRiver/Bonneville)

Gorge Gravel Grinder Hook Launch

This year’s annual Gorge Roubaix bicycle race features a new event: the Gorge Gravel Grinder. The one-day, mass start ride on March 29 is open to everyone. The course starts in downtown The Dalles and heads into the surrounding hills. Riders can choose the Big Grinder, a 75-mile course with more than 30 miles of gravel riding, or the Short Grinder, a 48-mile ride with a 10-mile section of gravel. Riders will have technical support and fully stocked aid stations along both routes. A post race meal at Clock Tower Ales in The Dalles comes with registration. (gorgeroubaix.com)

A new river access site on the Hood River Waterfront at The Hook has been completed just in time for spring. A wide, gently sloping paved ramp from the road level down to the water provides easy access to the river for windsurfers, kayakers and stand-up paddlers. The project was completed through a partnership between the Port of Hood River, the Columbia Gorge Windsurfing Association and the Hood River Valley Parks and Recreation District. A second phase of the project is still to come, and will include a manicured seating and rigging area at the top of the ramp.

THE GORGE MAGAZINE I SPRING 2015

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Blossom Festival

Springtime brings blossoms to the Gorge, and nowhere is there a better show of it than the Hood River Valley. The blooming of the pear, apple and cherry blossoms is celebrated for three weeks each spring during the annual Hood River County Blossom Festival, from April 11-26 this year. A drive or ride on the scenic 35-mile Fruit Loop is an ideal way to view the sea of blossoms extending from Hood River to Parkdale. The Hood River Valley is the largest pear-growing region in Oregon, producing 50 percent of the nation’s winter pear crop. Other activities happening during Blossom Fest include winery and brewery events, art exhibits and craft shows. (hoodriver.org)

Baby Chicks

Spring is in the air, and that means it’s time to get your fuzzy baby chicks. Grow Organic in the Heights in Hood River sells chicks and also provides all the knowhow you’ll need to get started raising them. The store offers weekly training sessions on Sundays called “Chicken Chat.” Owner Jeff Jerome says he loves working with families and 4-H kids to get specific breeds, and works to promote heritage and rare breeds. Grow Organic also sells ducklings, goslings, turkey poults, Guinea fowl and quail chicks. (groworganics.org)

Spring Waterfall Hikes

Melt-off from Mount Hood makes for spectacular spring waterfalls. Head out for one of these unforgettable waterfall hikes before the summer crowds arrive. Multnomah Falls: the tallest falls in Oregon, it drops more than 600 feet and is one of the most impressive sights in the Gorge. Bridal Veil Falls: located 3.5 miles from Multnomah Falls, these falls are just a short hike from the parking lot, and worth the trip. Latourell Falls: these 249-foot falls are just a short, family-friendly loop of 2.4 miles on well-maintained trail and across four wooden bridges. Tunnel Falls: this 12-mile round trip loop located on Eagle Creek is strenuous but stunning.

Hard Cider Festival

Get a taste of the Gorge’s growing cider scene at the 2nd annual Hood River Hard-Pressed Cider Fest on April 11. Nine—count ‘em, nine— local craft cideries will showcase their hard cider made from local apples, pears and other fruits. The event will also feature nearly a dozen other cideries from around the Northwest, for a total of 30 ciders on tap. The daylong, family-friendly festivities include local food vendors, arts vendors, a kid’s play area and four live bands. (facebook.com/ HoodRiverHardPressedCiderFest)

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ashley marti / localhaven.net Food stylist • photographer • writer

REID MARTIN (503) 704-7343

www.columbiagorge.properties

simple recipes with big flavor seasonal and local produce SERVICE IN OREGON AND WASHINGTON

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home+garden

Made in America

Ken and Kelly Newman create a timeless, elegant home with American made products BY JANET COOK / PHOTOS BY JOCK BRADLEY

hen Ken and Kelly Newman set out to build their dream home on their 65-acre property on Hood River’s East Side, their goal was to create a look and feel that would fit the property, with its surrounding orchards and forests. They also had another objective: to build the entire house with American-made products.

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“We didn’t have any hard reason for it,” Ken says. “We’ve traveled a lot internationally and we love other countries. But we think America sometimes gets a bad rap and we thought this was a good way to showcase that American workers still make really good products.” The Newmans acted as general contractors on the project, so they guided every decision that was made. “Every product was picked out by us,” Ken says. Buying American-made products sometimes entailed hours on the phone talking to factories about where specific items were manufactured. Other times, it meant literally heading out into the field, as when the Newmans hand-picked blow-down logs from a Gorge storm for their fir trim. A fireplace mantle was crafted of apple wood from their orchard. The homegrown theme extends even to some decorative

Carol@DonNunamaker.com RealEstateinTheGorge.com HoodRiverProperties.com

Husum $619,000: custom home, gourmet kitchen, granite countertops, hardwood floors, 4 BR, 4.5 BA, 4130 sqft 1 ac.

items; Kelly turned an arcing, weathered orchard ladder into a picture shelf in an upstairs hallway. Finding and procuring American-made products was challenging, according to Ken. But he’s no stranger to challenge. While deep in a career in the finance world in Portland, he and Kelly began spending time in Hood River and fell in love with it. With two of their children grown and their youngest in middle school, they decided to move here in 2003. They began to look for a small piece of property. “Ken has always wanted to be a farmer,” Kelly says. “Our dream was to get two or three acres and a few chickens.” They stumbled on the East

Hood River $350,000: close to town, ranch style, 4 car attached garage, in-ground pool, 3BR, 2BA, 2001 sqft, .4 ac., built in 1990.

Side property, which came with a 40-acre pear orchard and stunning views of Mount Hood, the Hood River Valley and the Gorge. They couldn’t pass it up. Suddenly, Ken was much more than a backyard farmer.

Parkdale $275,000: original farmhouse, shop, machine sheds, Mt. Hood view, fenced, gated, creek, and forest, 5.16 ac.

(541) 490-5099 • (800) 544-1930 Oregon & Washington Broker

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“We knew absolutely nothing about running an orchard,” says Ken, who went to classes and seminars and talked to other orchardists. “We just learned and learned and learned.” Ken retired from his career and dove in wholeheartedly. “This is my fulltime job,” he says. The family lived in a mobile home on the edge of the property for a few years before building their house in 2009. They sited the home on a rise overlooking the orchard, and carefully angled it to best take in the sweeping views from every window. Even the location of the front door was precisely made. “We laid down in the weeds to sight it,” says Ken,

sweeping the front door open to show the view from it through the high-ceilinged living room and out huge windows that look straight across the valley to Mount Hood. The Newmans love to share their home with others. They’ve hosted family gatherings as well as fundraisers and other events for local organizations, including Hospice and Wings. Sourcing everything from the U.S. was often difficult—and more expensive—but the Newmans wouldn’t have it any other way. “We tried to put together a style and look that would be durable and timeless,” Ken says. “We feel so lucky with this.”

Residential and Commercial Design + Build Renewable Energy Systems Weatherization + Home Performance

541.386.7283 www.greenhome-construction.com 1824 Cascade Ave., Hood River, OR 97031 CCB#182083 • WA#GREENHC917JM

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Get Your Garden On While it doesn’t seem like there’s been much of a winter in the Gorge, it’s already time to start planning and preparing your garden for the next three seasons. The OSU Extension offers these tips for helping you get your garden started and your lawn and landscaping in good shape for the warmer days ahead. Planning and Preparing • Plan your vegetable garden carefully for spring, summer and fall vegetables that can be eaten fresh or preserved. If you lack in-ground gardening space, plan an outdoor container garden. • Prepare garden soil for spring planting. Incorporate generous amounts of organic materials and other amendments, using the results of a soil analysis as a guide. • Use a soil thermometer to help you know when to plant vegetables. Some cool season crops (onions, kale, lettuce, and spinach) can be planted when the soil is consistently at or above 40 degrees Farenheit. When the soil is consistently above 60 degrees, some warm season vegetables (beans, sweet corn) can be planted. • Prepare raised beds in areas where cold soils and poor drainage are a continuing problem. Incorporate generous amounts (at least two inches) of organic materials. Maintenance and Clean Up • Lawn mowing: Set blade at ¾-to-1 inch for bentgrass lawns; 1 ½-to-2 ½ inches for bluegrasses, fine fescues and ryegrasses. • Compost grass clippings and yard waste, except for clippings from lawns where weed-and-feed products or herbicides (weed killers) have been used. • Spread compost over garden and landscape areas. • Prune gooseberries and currants; fertilize with manure or a complete fertilizer. • Fertilize evergreen shrubs and trees, only if needed. If established and healthy, their nutrient needs should be minimal. • If needed, fertilize rhododendrons, camellias and azaleas with acid-type fertilizer. If established and healthy, their nutrient needs should be minimal. • Cut back ornamental grasses to a few inches above the ground in early spring. • Prune spring-flowering shrubs after blossoms fade. • Allow foliage of spring-flowering bulbs to brown and die down before removing. • Place compost or well decomposed manure around perennial vegetables, such as asparagus and rhubarb. • Cover transplants to protect against late spring frosts. • Spring is the optimum time of year to dethatch and renovate lawns. If moss is a problem, scratch surface prior to seeding with perennial ryegrass. For more information, contact the Hood River County office of the Oregon State University Extension Service at (541) 386-3343 or go to extension. oregonstate.edu/hoodriver/

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locavore

A Toast to Happy Hour Good deals and great food abound at restaurants around the Gorge RESTAURANT REVIEWS, PHOTOS AND FOOD STYLING BY ASHLEY MARTI

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Celilo Restaurant and Bar

Spring. Time to think fresh! Open Daily Lunch 11:30-3, Dinner from 5 Happy Hour from 5-6

Serving Pacific Northwest cuisine with an emphasis on locally grown products, extensive wine menu and full bar

am always amazed at how lucky we are here in the Columbia Gorge for not only beautiful scenery, but great food and delicious beer. Where restaurants and breweries are constantly challenging themselves by providing us, the community, with high quality locally sourced seasonal meals and drinks. And lucky for us, they offer quite an impressive happy hour, with offerings ranging from the juiciest of burgers, top notch pizza, great sushi, amazing sandwiches, and some very impressive deviled eggs. But let’s not forget the drinks, hand-crafted cocktails, local wines, and the best beer around. Here are a few of my favorite happy hour locations in the Columbia Gorge. Henni’s Kitchen & Bar Happy Hour: daily 4:30pm-6pm 120 E. Jewett Boulevard, White Salmon Henni’s in White Salmon is one of our go-to restaurant destinations for dinner, drinks and especially happy hour, with its seasonal selection of small plates from around the world, hand-crafted

Catering Weddings • Private parties • On/Offsite

cocktails, and the famous “Henni” cheeseburger served on a fresh brioche bun. If you are looking for the perfect spot for date night, or need a place to take the whole family Henni’s is the place to go. It's impressive happy hour menu is packed full of seasonal items including the Crispy Pork Slider, Cajunized Tots & Fries, and Kale Fritters. Pioneer Pizza Happy Hour: Mon-Fri, 3pm-6pm 216 E. Jewett Boulevard, White Salmon Pioneer Pizza is serving up some great seasonal pizzas, fantastic fried chicken, a great variety of wraps, and some of the best fried wings around.

541-386-5710 16 Oak Street, Hood River OR www.celilorestaurant.com

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Small Bites and Beverages Solera Brewery 4945 Baseline Drive, Mt. Hood Happy Hour: Mon-Fri, 4pm-6pm $1 off beer and “Flake Out Fridays,” Happy Hour all day with valid ski pass. Feast Market & Delicatessen 320 E Jewett Boulevard, White Salmon Happy Hour: Mon-Fri, 4pm-6pm $1 off draft beer and wine, $1 off sandwiches.

Celilo Restaurant and Bar Happy Hour: daily 5pm-6pm 16 Oak Street, Hood River Celilo has long been one of our favorite restaurants in the Columbia Gorge. With its focus on fresh seasonal foods grown locally, their menu adapts per the season offering only the highest quality of dishes. From 5 to 6pm every day in the bar, Celilo offers half off of the small plates menu which includes Skillet Roasted Mussels, Semolina Crusted Oysters, Garlic and Pepper Prawns, an incredible Sirloin Burger and my personal favorite Steak Frites.

The atmosphere is fun, laid back and perfect for a large gathering with friends and family. Pioneer Pizza has quickly become our favorite go-to when looking for a quick and delicious meal. Kids are entertained by the arcade games, while the adults enjoy $2 slices, $3 well drinks, and $1 off pints.

pFriem Family Brewers Happy Hour: Mon-Fri, 3pm-5pm 707 Portway Ave, Hood River From the day that pFriem Family Brewers opened it has been one of our favorite places to go. The beer is always great, and the food is not your typical brewery menu. Its seasonal salads are some of the best in the Gorge, along with the Mussels & Fries and Baked Mac & Cheese. Stop on in for happy hour and enjoy the great selection of bar snacks and sides, including Deviled Eggs, Fromage Blanc, Chicken Liver Mousse, and the special hand-cut fries. A dollar off all beers and bar snacks.

Ashley Marti is a food stylist, photographer, and writer. She lives with her family in White Salmon and is a frequent contributor to The Gorge Magazine.

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Double Mountain 8 4th Street, Hood River Tuesday Special: All Day $10 growler fills on Kolsch, Vaporizer, IRA, and Hop Lava. Solstice Wood Fire Café & Bar 501 Portway Avenue, Hood River Happy Hour: Mon-Fri, 2pm-5pm $2 artisan pizza slices with a one drink minimum. Sushi Okalani 109 1st Street, Hood River Happy Hour: Weekdays, 5pm-6pm; Sunday, all evening $1 off draft pints, $2 off large house Sake, $2 edamame, $5 Maki rolls.

Making Mt. Hood Feel Like Home If a resort can feel both expansive and intimate, Cooper Spur is it. Less than 40 minutes from Hood River, feel the warmth of our food and service in an incomparable natural setting near the base of Mt. Hood. In our fresh mountain air, you can breathe easy knowing that every detail is seen to with the greatest of care. Start your own story at the place where so many wonderful Oregon family traditions begin.

Historic Lodge â&#x20AC;˘ Inviting Tavern â&#x20AC;˘ Charming Accommodations Farm to Table Restaurant and Catering

Dinner Reservations: 541.352.6692 ext 6005 : : Lodging: 541.352.6692

CooperSpur.com : : Info@CooperSpur.com THE GORGE MAGAZINE I SPRING 2015

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style+design

To Be Worn with Love Jennifer Trude melds art into hand-forged jewelry BY AMBER MARRA / PHOTOS BY SILVIA FLORES

It took a while, but Jennifer Trude has found her own way when it comes to her art, as well as her life. A native of Maryland, Trude is the owner of Trudesign Metalsmithing, a small-scale jewelry studio in White Salmon. Trude’s hand-forged jewelry ranges from necklaces and rings to bracelets and arm cuffs, all of which maintain a minimalistic elegance that stems from Trude’s talents as well as her respect for the materials she uses. “Whether it be a wedding ring or a favorite pair of earrings, I’m still looking to create something worthy of having a relationship—something to be worn with love,” Trude said. “One of my favorite things is when I finish a piece and the person for whom it was designed puts it on and looks right at home, like it

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was meant to always be there as their perfect complement.” As passionate as she is for her work now, figuring out where she wanted to be and what she wanted to do was not always a clear choice for Trude. She started her college career at Clemson University in South Carolina, but then decided to take the next year off to move to California and eventually to Mexico, all the while gathering inspiration along the way. “Everything I did on this little year I took off led me to it,” Trude said. After a brief stint at the Maryland Institute of Fine Art, Trude transferred to West Virginia University as a graphic design major, but as soon as she took her first sculpting class she was hooked.

visit online portfolio at silviaflores.com

“It was instantaneous, just the way I could translate something from my brain into a three-dimensional, tangible form,” she said. Trude met her husband while at WVU and graduated with a bachelor’s of fine arts in sculpture in 2001. After graduation, the couple made a pact: no settling on a place to live permanently for at least five years. That five years turned into a decade as the pair spent winters in either Wyoming or Colorado where Trude was a ski instructor and her husband led snowmobile tours. The rest of the year was spent in Montana on a ranch where she could ride horses and he could hunt and fish. Trude recalls this time of travel and adventure fondly, but she also came to realize that the lifesized sculptures she had been making weren’t the best companions on the road. “I was working with wood and bronze, huge stuff, and we were traveling so much it was impossible,” Trude said. “I had some galleries I could keep stuff in, but transporting something that is seven feet tall when you’re on the road can be difficult.” Making jewelry became a scaled down version of her passion. The first pieces she ever completed were wedding bands for her and her husband. “It makes it more intimate, where you still have

lifestyle photography by silvia flores

your balance and your total piece, but everything is so small, so your details have to be that much clearer,” Trude said. “Every detail has to be that much more perfect.” Eventually, Trude and her husband found themselves enduring a Wyoming winter lacking in snow. After reconnecting with a fellow WVU alumnus living in Hood River, the couple made the trip west in search of better conditions. Instead, they found a place to call home permanently. In 2007, they moved to the Gorge for good. “Hood River worked its way in when we realized we can do everything here,” Trude said. “My husband is a big kayaker, I ski, and Portland is really close. That was one of our biggest challenges moving around. We lived in all these excellent

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platinum, or bronze—are recycled and all of the diamonds and other stones she uses in her work are ethically mined. Nothing Trude makes is on a large scale, so there may be only one or two of each in existence and no two are exactly alike. Custom designs also make up a decent chunk of Trude’s work. “The custom work pushes me and challenges me and teaches me new ways of looking at projects,” she said. Trude likes when clients come in with an idea for something she’s never done before. “That’s the engineering side. How do I make this project work? How do I get everything out of the material with my aesthetic and their ideas and make all these things meld together?” Trudesign jewelry can be found at Twiggs in Hood River, but Trude is also available by appointment at her studio. She is currently working on a catalogue, the inspiration for which is plastered all around her studio among tools, wires, and scraps of metal that will eventually be incorporated into yet another oneof-a-kind piece of jewelry. “When I make a piece there is the balance and the aesthetic and everything else that goes along with making something, but then for it to be structurally well crafted is important as well,” she said. “I’m just letting the material do what it does best.” places, but it was six hours to get to Denver or Salt Lake City. Being close to Portland and having access to more of a cultural experience ended up being really important.” Trude spent the first few years in the area working in restaurants and making jewelry at home, but ached to further refine her skills. Eventually, she landed an apprenticeship at Apland Jewelers in Hood River where she worked for three years. In October 2013, Trude quit her waitressing job and opened her studio in the Hatchery Studio Arts Building in White Salmon. All of the metals Trude uses—be it gold, silver, Amber Marra is a writer who lives in Hood River. She's a frequent contributor to The Gorge Magazine.

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Trudesign Metalsmithing is located at 363 East Jewett Blvd. in White Salmon. For more information, go to trudesignmetals.com.

Enjoy visiting the studios of 38 local artists: April 10-12, 2015, 10am-6pm

Karen Watson/pastel paintings (541) 490-5361 karenandwiley@gmail.com

Kathryn Watne/enamels (541) 490-6897 www.etsy.com/shop/kwatneenamels

Ann Fleming/sculpture (503) 577-2730 www.annfleming.com

Sarah Morton-Erasmus/metalsmith 216 E. Jewett Blvd • White Salmon www.mejewelryco.com

Sally Gilchrist/printmaker 216 E. Jewett Blvd • White Salmon www.sallygilchrist.com

JoDean Sarins/jewelry (309) 657-2180 15 Osborne Road • White Salmon

Abigail Merickel/printmaking (541) 280-5275 www.abigailmerickel.com

Luise Langheinrich/textile (541) 296-4470 110 East 2nd Street • The Dalles

Robin Panzer/chigirie, hand torn paper (541) 645-0832 www.robinpanzer.com

Mary Rollins/watercolor (541) 298-4040 www.maryrollins.com

Bill Sturman/watercolor (541) 352-0926 wmasturman@gmail.com

Aimée Brewer/ceramics studio2350@gmail.com www.aimeeceramics.com

Visit gorgeartists.org or facebook.com/gaos.tour. Find tour books for this free event online and at area Chambers of Commerce, Columbia Center for the Arts in Hood River, The Dalles Art Center, and Big River Art and Crafts in Goldendale.

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roadtrip

Resource Guide Visit Astoria, astoriaoregon.com City of Astoria, astoria.or.us Where to Stay • Cannery Pier Hotel, cannerpierhotel.com • Pier 39-Astoria, Fisherman Suites pier39astoria.com • The Commodore Hotel, commodoreastoria.com

Discover Astoria

Located at the mouth of the Columbia River, this historic city has plenty to offer of the past and present BY JANET COOK

storia is nothing if not resilient. Even the oft-inclement weather doesn’t seem to mar this scenic city of 10,000 residents. Located at the mouth of the Columbia River, Astoria has seen many things come and go during its long history, including fame, political might and entire industries. But it always seems to reinvent itself, opening its arms to the future while carrying its past along for the ride. Astoria’s founding dates to 1811, when it came into being as Fort Astoria, a fur trading outpost of American investor John Jacob Astor’s American Fur Company. It was the first American settlement west

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of the Rocky Mountains, and it rose to prominence in the fur trade and then as an important post for exploration inland. It served as the capital of the Oregon Territory for a time, and became a thriving port city as trade and commerce grew along the West Coast. For nearly a century starting in the late 1800s, fish canneries reined the city, followed by lumber mills. But both industries eventually declined and in the early 1980s, Bumble Bee, once Astoria’s largest employer, closed. Rather than throw in the towel, Astoria doubled down and chugged into the future while remaining true to its roots—a combination that has given rise to a thriving tourist scene and a growing reputation as an artists’ enclave. The waterfront has seen revival over the last decade from two impressive projects. The Cannery Pier Hotel, built on the century-old pilings of the former Union Fisherman’s Cooperative Packing Company, is a luxury boutique hotel with a full-service spa set 600 feet out into the Columbia. And Pier 39-Astoria is a maritime-themed complex of businesses and office space, artists’ lofts and eateries located in the city’s largest and oldest waterfront building dating back to

Dining and Drinking • Bridgewater Bistro, bridgewaterbistro.com • Clemente’s, clementerestaurant.com • Astoria Coffeehouse and Bistro, astoriacoffeehouse.com • Bowpicker Fish & Chips, bowpicker.com • Fort George Brewery + Public House, fortgeorgebrewery.com • Rogue Ales Public House, rogue.com • Buoy Beer Co., buoybeer.com • North Coast Distilling, northcoastdistilling.com Sites to See Columbia River Maritime Museum, Flavel House Musem, Oregon Film Museum, Hanthorn Cannery Museum, Heritage Museum, The Liberty Theater, The Goonies House and Tour, Fort Clatsop, Fort Stevens State Park, Astoria Column, Garden of Surging Waves, Riverwalk, Lightship Columbia, Astor Street Opry Company

the early Bumble Bee cannery days. Here, you’ll even find a live crab tank where you can pick out some Dungeness to take home. Another waterfront attraction is the Columbia River Maritime Museum. It’s been around in some form since the 1960s, but in 2001 it underwent an extensive renovation and expansion and has since earned a national reputation for the quality and scope of its exhibits. The 44,000-square-foot museum houses a multitude of interactive exhibits, models, full-size watercraft—including two U.S. Coast Guard lifeboats— gear, weapons and instruments related to private and military maritime operations. There’s also plenty of fascinating history about the Columbia River Bar, where some 2,000 ships have sunk since 1792, earning it the reputation as the “graveyard of the Pacific.” Moored outside the museum is the Lightship Columbia, the first floating lighthouse on the West Coast, which was stationed at the mouth of the Columbia in 1892. A fun way to see the waterfront is on the Astoria Trolley, which traverses three miles of the working waterfront using a 40-passenger streetcar built in 1913. For more history, check out the Flavel House, built in 1885 by Captain George Flavel, a Columbia River Bar pilot. The Queen Ann Victorian—one of many coloring the hillsides above town—is on the National Register of Historic Places. Also worth a visit is the Astoria Column, set atop a hill 600 feet above the city and dating to 1926. Modeled

after the Trajan Column in Rome, it features a hand-painted spiral frieze depicting scenes from Astoria’s past. There are plenty of modern day amenities to complement your journey through Astoria’s past, including a range of dining options, three breweries, a distillery, and coffee houses galore. To top off your visit, take a drive across the Astoria-Megler Bridge, connecting Oregon and Washington. It’s the longest continuous truss bridge in North America, and driving the four miles across the mouth of this great river gives you a sense of its enormity, and an appreciation for the enduring city at its southern end.

Getting There

Distance: 150 miles, Driving Time: 2 hours and 45 minutes From Hood River, take I-84 to Portland, then I-5 north to Longview, Wash. From Longview, take Highway 30 west to Astoria.

Relax&Recreate IN SCENIC HOOD RIVER www.comfortsuiteshoodriver.com

ASK ABOUT WINTER SKI PACKAGES Just minutes to outdoor fun, shopping, dining, breweries, world-class wine tasting complimentary hot breakfast indoor salt water pool & spa high-speed wireless internet microwave & refrigerator fitness room & guest laundry CONVENIENTLY LOCATED OFF I-84 2625 Cascade Avenue • Hood River, OR (541) 308-1000 • www.choicehotels.com

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wine spotlight

Cathedral Ridge

From the helm of his respected winery, Robb Bell champions the Gorge wine region

BY AMBER MARRA / PHOTOS BY EMMA BROWNE

rom his own rows of carefully tended grapes to the growers he buys from on down to the pours graciously offered in his tasting rooms, Robb Bell views the Gorge as a wine region to be reckoned with. Bell purchased Cathedral Ridge Winery in 2003, which at the time bore the name Flerchinger Vineyards after its previous owner, Don Flerchinger. Bell renamed the business for Mount Hood’s own Cathedral Ridge and has grown it from offering estate varietals including Pinot Gris, Riesling and Pinot

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Noir, to more than 20 wines ranging from Cabernet Sauvignon, Chardonnay, Tempranillo and Barbera to multiple blends and more. The winery’s many accolades include the prestigious Winery of the Year award presented to Cathedral Ridge by Wine Press Northwest in 2007. Cathedral Ridge operates two tasting rooms, one in Hood River and another in Dundee. Before any wine is poured, it is first decanted to “wake it up,” in Bell’s words. And when it comes down to it, for Bell it’s all about letting people get the most out of the wine created by him and his staff. “The quality and knowledge with which we serve wines grows with time,” Bell said. “It’s not about being wine snobs. It’s about having respect for the wines we’re making and knowing how to present them in a way that lets people experience them properly.” Though he has a large presence at Cathedral Ridge— he touches every bottle of wine before it reaches the tasting room or a customer’s glass—it’s not just him running the show. Of obvious great importance is his winemaker, Michael Sebastiani, a fourth-generation vintner from Sonoma, Calif. Sebastiani, who was named winemaker of the year in 2009 by Sonoma Sommelier Wine Magazine, spends most of his time in California, but makes it up to Hood River multiple times per year to lead and oversee Cathedral Ridge’s winemaking process. “He has a gift of seeing where the wines are going to go,” Bell said. “It’s nothing that can be bought or learned.” Bell has known the Sebastiani family for years dating back to the days when he ran his own consumer products marketing business and Sebastiani Vineyards became a client. “Michael and I have a very collegial mode, if you will. We work very harmoniously together and we share a large part of the flavor spectrum,” Bell said. “If I knew as much as he does I’d probably make wines like this, too, but we’re very mindful that it’s about getting great grapes.” Cathedral Ridge uses grapes from both sides of the Columbia River and, according to Bell, leaves them alone for the most part. The winery sports a robust selection of mostly dry with a few off-dry bottles that have but a bit of sulphur dioxide added to preserve quality. “Why is French wine great?” is a question Bell likes to pose. “They pick the grapes, they put them in a donkey cart that goes up the hill and they make the wine right here, right now. All we’re doing here is medieval work with a little electricity.” Making contact with the grape growers who have

THE NEXT GENERATION OF WASHINGTON WINE

can be found in the heart of the incredible Columbia Gorge, only 75 breathtaking minutes east of Portland.

For individual winery info: WINERIESOFLYLE.COM

award Winning Wines // amazing Mountain Views

Spring l a VariEitcal Vert ons i immers

Photo: Emma Browne

Join us for a one-of-a-kind wine experience March 21st “burgundian”

Pinot noir and Chardonnay

april 18th “bOrdEauXS”

Cabernet, Merlot, Cab Franc, Petit Verdot and Malbec Call for more information.

}

open daily year round 11 am -6 pm 4200 p ost C anyon d rive , H ood r iver or, 97031 // 541-386-2882

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ship with Lonnie and he delivers absolutely the most beautiful, clean grapes,” Bell said. “He manages many other people’s vineyards, from the small to the substantial, so as a consequence he’s like Dr. Doolittle when it comes to a wide array of varietals.” Along with taking pride in the work and recognition of his own winery, Bell speaks highly of the wine scene in the Gorge in general. This is partly, he says, because of the “character...representation, practices, and philosophy” of the growers he works with and the potential he sees in a region he believes could be stacked against some of the most notable in the world. “It can now be said that the Gorge is in the path of wine progress, Bell said. “We’re clearly there. I hope the rising tide will continue to lift all the boats.”

supplied Cathedral Ridge with quality fruit over the years is something Bell relishes, saying he’s able to create and maintain healthy relationships with growers because they know he will turn the fruits of their labor, so to speak, into a final product that will sell. “Growers appreciate when someone has respect for their crop, be it pears, apples or grapes,” Bell said. “And it’s clear to them when they see us handle the fruit and the care and time we take to make the wine. It pleases them that we’re making the best effort with their grapes.” Bell credits his initial ability to procure high quality grapes to a longtime friendship with Lonnie Wright, owner of The Pines 1852 and Columbia Country Vineyards, a vineyard management company that helps provide grapes to some of the Gorge’s most prominent wineries. “We were fortunate in that we had that relation-

Cathedral Ridge Winery is located at 4200 Post Canyon Drive in Hood River. For more information, go to cathedralridgewinery.com.

“wine on our scale is an intimate encounter– a snapshot of a grape, a place, and a season, transmuted by human influence” –Grower and Winemaker, Brian McCormick

Memaloose Memaloose / Idiot’s Grace

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•

34 State Street (hwy 14), Lyle, WA 98635

•

360-635-2887

•

WinesoftheGorge.com

From vine to bottle Passport Month The 7th annual Passport Event celebrates Gorge wine throughout April. A $25 Passport provides access to exclusive offers, discounts and unique experiences (think food pairings and barrel tastings) at 24 participating Gorge wineries all month, including three wine-focused weekend events. The Passport Event also includes the Portland Grand Tasting as well as lodging and dining specials in the Gorge. April Passport Calendar April 10: Portland Grand Tasting (In the Pearl District at Castaway, 1900 N.W. 18th Avenue. Public tasting from 4-7 p.m.). The Grand Tasting features more than 25 wineries from the Columbia Gorge pouring their world-class wines. $35 admission includes a Passport.

blossoms and deliciousWINE Enjoy the show from our patio. Daily 11-5pm We specialize in estate grown Pinot Gris, Pinot Noir, and Riesling, along with Barbera, Chardonnay, Grenache, and Syrah.

541.386.8333 2 8 8 2 Va n H o r n D r . Hood River i n f o @ m t h o o d w i n e r y. c o m / / m t h o o d w i n e r y. c o m

Mt. Hood Winery

April 11-12: Food and Wine Weekend Wineries celebrate the bounty of fresh food in the Gorge and the area’s ability to grow food-friendly wines. Small bites, special cheeses and pop-up food carts will be featured, along with take-home recipes, pairing lessons and new releases. April 18-19: Gorge Grapes Weekend With its wide diversity of climate and soil, the Gorge has the ability to grow more than 30 unique varietals. Wineries will show off their own unique offerings and new releases, teach visitors about local viticulture and offer comparative tastings. April 25-26: Barrel & Reserve Tasting Weekend Discover what makes a reserve wine “Reserve.” Get a behind-the-scenes look at Gorge wineries as well as special access to distinguished wines. Wineries offer barrel tastings, give cellar tours, showcase library and vertical tastings and provide access to their elite selections. Where to Purchase Passports are $25 and are available for purchase online and at participating wineries. For information, go to columbiagorgewine.com.

award-winning hand-crafted wines from estate grown grapes & fruit sourced from top notch vineyards

welcoming tasting room & patio

5.5 scenic miles south of hood river on hwy 35

541.386.1277 / wyeastvineyards.com currently open on weekends: noon-5pm or so after mid-april, open daily: 11am-5pm or so

THE GORGE MAGAZINE I SPRING 2015

s p e c i a l

a d v e r t i s i n g

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The Farm Stand offers fresh, seasonal fish delivered on Tuesdays and Fridays, along with a wide variety of gluten-free foods. At Good News Gardening you'll find gardening items, gifts and home decor as well as a cafe serving breakfast and lunch.

Welcome to the Heights

Rosauers offers one-stop shopping: deli, bakery, meat departments and Huckleberry’s Natural Foods section.

H O OD R I V E R , OR E G ON

3 pm: Keep driving south to WAAAM, the renowned Western Antique Aeroplane & Automobile Museum. 4 pm: Stop by Volcanic Bottle Shoppe for happy hour, or if the weather’s nice, sit outside at Ovino’s beer garden and enjoy a glass of fresh hard cider. Find fresh-baked goods and lunch selections at Pine Street Bakery. 9 am: Start your day with breakfast at Pine Street Bakery. 10 am: Take a stroll among the retail and service shops on 12th and 13th streets, including Hood River Sewing and Vacuum, Tammy’s Floral and Apple Green.

5 pm: Grab some fresh produce, local wine, and meat for the grill at Rosauers Supermarket. 6 pm: If you don’t feel like cooking have dinner at the Mesquitery, Thai House or the Hood River Taqueria.

Ovino Market has a large selection of charcuterie and cheeses at its deli counter, as well as a sandwich and tapas bar.

11 am: Visit the Garden Café at Good News Gardening for an espresso and browse their gardening supplies. 12 pm: Have lunch at Divot's at Indian Creek Golf Course and enjoy a round of golf after.

THE GORGE MAGAZINE I SPRING 2015

Head to Indian Creek Golf Course for a round, and finish it off with a meal or happy hour at Divot's.

Hood River Sewing & Vacuum offers premier brands as well as on-site service and repair.

s p e c i a l

a d v e r t i s i n g

s e c t i o n

m ark etpl ace : h o od river h eigh ts GOOD NEWS GARDENING

PINE STREET BAKERY

Spring is the time to start planning and planting your garden! Peas, potatoes, lettuce, kale, broccoli, cauliflower, onions, and more! Start indoors...tomatoes, peppers, and eggplant. Our nursery carries a fine selection of annuals, perennials, trees, shrubs, seeds and veggie starts. Visit ourGarden Cafe for fresh, organic food from the garden, soups, salads, sandwiches, and espresso drinks. Breakfast & Lunch.

Come share a sunny table with friends old and new! You might be sitting next to the local farmer, orchardist, rancher, or gardener who provided the goods that we turn into delicious breads, pastries, sandwiches, soups, and treats. Our menu changes with the seasons, reflecting the availability of local farm fare. Outstanding coffee provided by Nossa Familia. Follow us on Facebook or check our website for seasonal menu updates. We are open daily, 7am to 3pm.

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HOOD RIVER SEWING AND VACUUM

At Rosauers Supermarket you will find: a floral, deli, bakery, and meat department as well as Huckleberry's Natural Foods section. We offer you one-stop shopping for a broad array of natural and organic products that are viable and wonderful alternatives to the conventional supermarket world. We bake everything from scratch using only the finest, fresh ingredients… let us help you create the perfect wedding or special event cake!

We proudly carry premier brands such as Miele and Simplicity vacuums as well as Necchi and Janome sewing machines. We offer on-site service and repair plus we carry a full line of accessories. Shop with confidence…we encourage you to try the equipment before you purchase. Looking for a great gift? We have gift cards! Visit our web site for a full schedule of our sewing classes.

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Reserve ad space for the Summer 2015 issue!

THE GORGE MAGAZINE I SPRING 2015

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THE GORGE MAGAZINE I SPRING 2015

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The back roads of the Gorge provide the perfect venue for bikingâ&#x20AC;&#x2122;s newest craze By Christopher Van Tilburg I Photos by Adam Lapierre

THE GORGE MAGAZINE I SPRING 2015

t began in France in 1896 in a small village in northern hill country called Roubaix. The name alone sends a cool chill through most cyclists. It signifies one of the most grueling road bike races of all time. The famed Paris-Roubaix cycling race—which has been held annually for

almost 120 years, interrupted only by the two world wars—is legendary because

it passes over ancient rough-hewn cobblestones and tracks strewn with grass, mud and gravel. Cyclists competing in the one-day race often destroy wheels and bike frames and they usually end the race covered helmet-to-cleat in mud. So grueling yet important is the Paris-Roubaix that specific road bikes and wheels are designed just for the race. Now, the word Roubaix has become a cycle sport buzzword that denotes any

2015 EVENTS Dalles Mountain 60: March 15 (velodirt.com) Gorge Gravel Grinder: March 29 (gorgeroubaix.com)

off-pavement road cycling—on grass, dirt, cobbles and, most recently, gravel. And Roubaix has come to the Gorge. Indeed, we have world class single-track mountain biking and spectacular road cycling. But sometimes the trails are too dusty or too muddy for mountain biking, and we yearn to escape the cars and monotony of asphalt. Hence one of the newest incarnations of an age-old sport is here

The Oregon Outback: May 22 (oregonbikepacking.com)

from France: gravel grinding.

The Oregon Stampede: September 12 (oregonbikepacking.com)

G R AV E L G R I N DI NG

Oregon Triple Crown Series: (oregontriplecrown.com)

Although mostly akin to road cycling, gravel road riding is a bit of mountain biking and a lot of cyclocross. The first thing you notice is the ubiquitous, continuous, soothing crunch of gravel. The second thing is that riding off pavement requires a

THE GORGE MAGAZINE I SPRING 2015

A DV E N T U R E B I K E S The best steed for gravel grinding is a cyclocross or a gravel-specific “adventure” bike. These start with a basic road bike frame, 700-milimeter tires and drop-style handlebars. Unlike a carbon, race-ready road bike, gravel-friendly bikes have increased tire clearance, beefed up frame strength, more comfortable geometry for long days in the saddle, lower gearing for rough roads, more durable components, and attachments for fenders and panniers. Brakes traditionally have been mountain-bike style cantilever or liner pull to allow for wider tires. But for damp Oregon weather, newer disc brakes are quickly becoming the best option. Rubber is hotly debated: knobby 32-milimeter-wide cyclocross tires rule over loose gravel, mud and dirt; lighter, narrower, low-profile file-tread tires can be smoother on routes of chip seal, grass, compacted dirt and small-grade gravel. For Oregon’s precipitation, add a set of fenders. For long hauls, bolt on a rack for panniers. slower, steadier pace, a bit more relaxed than winding root-filled single-track or high-speed road riding. And then look around: in addition to spectacular vistas and solace, you’ll find a dearth of petroleum-burning vehicles, maybe an occasional farm truck or Sunday driver. Chad Sperry, a local cycling events promoter, cites the beautiful scenery, lack of cars and challenge of gravel riding as the three big

Steel touring bikes make excellent gravel bikes, however road bike caliper brakes may limit tire width. Mountain bikes work fine for gravel roads, especially an old-school fully rigid bike or a hard tail (one with only a front shock). The new fat bikes, sporting 4-inch tires, are designed for sand and snow, but also suffice on gravel. They won’t be quite as fast or nimble, however.

draws to this new incarnation of cycling in and around the Gorge. Additionally, he mentions the wide variety of routes. “Wasco County, for example, has 60 percent of road inventory being gravel,” Sperry said. “Many of the roads use a finer crushed rock that locks into place and provides a fairly smooth ride. In the spring, after we get out of the freeze-thaw cycles of winter, the roads pack in smooth with just the right moisture which creates a super smooth surface that in many cases is better than the best chip seal roads.” Yet you still have an amazing challenge. “Cornering and riding on gravel with slick road style bike tires is like riding on marbles,” Sperry said. “You have to really keep on your toes and pay attention. Balance and skill are required.”

THE GORGE MAGAZINE I SPRING 2015

weekend March 28-29. The route begins in The Dalles, follows Fifteenmile Creek south and crosses the Tygh Valley of Barlow Road fame. The scenic route includes roads that meander riverside and others bisecting wide-open wheat fields, with views of bluebunch wheatgrass fields and the Cascade volcanoes. Two 15-mile stretches of gravel are juxtaposed with segments of chip seal blacktop. The route tops out at the Tygh Ridge about halfway through the ride, with vistas of Mount Hood and Mount Adams. The final cruise home is on smooth asphalt along Eighteenmile Creek. The adventuresome can check out the historic white clapboard Petersburg School House or the dilapidated, weatherworn Douglas Hollow School about a mile off the route. The 75-mile, 6,100-foot-elevation-gain supported (read: aid stations) Gorge Gravel Grinder is listed by Cycling West Magazine as one of the most difficult gravel grinders in the West. But don’t worry, there’s a 48-mile short course with 10 miles of gravel, a good place to start for G R I N DI N G T H E G ORG E The Gorge has lots of gravel grinder routes for a variety of skills. The best place to start is a low-angle, well-packed, uphill road, according to Sperry. You can start with the local favorite, Dry Creek Road out of Mosier, or the burlier climb up the Post Canyon roads to Kingsley Reservoir on the west side of Hood River. The 31-mile Klickitat River Trail links Lyle and Goldendale, Wash., following the spectacularly scenic Klickitat River and Swale Creek; the white oak and ponderosa pine forests there are home to bald eagles. Or cruise the relatively flat Atiyeh Deschutes River Trail, which begins at The Deschutes River State Recreation Area and heads upriver for 11 miles to the old Harris Homestead. (Don’t forget it’s another 11 miles back). For a bigger bite, tackle the 100-mile circumnavigation of Mount Hood which has an 8-mile section of gravel on Lolo Pass Road.

new gravel riders. For a more rugged option, VeloDirt.com lists two local self-supported rides. Dalles Mountain 60, held in March, is a 60-mile bi-state loop from The Dalles to Maryhill and back. The Oregon Stampede in September is a 127-mile loop starting and ending at The Deschutes River State Recreation Area. For exploration beyond the Gorge, check out the Oregon Triple Crown series hosted by Eugene-based Dark:30 Sports, offering organized rides from 35 to 117 miles in Cottage Grove, Westfir and Yachats. And if a daylong gravel grinder isn’t enough, Velo Dirt’s sister website, bikepacking.com, highlights multiday, self-supported bike camping routes on gravel and dirt roads. The king is the Oregon Outback held in May, a 360-mile organized gravel ride from Klamath Falls to the mouth of the Deschutes River.

Better yet, try an organized ride. Sperry has mapped out the Gorge Gravel Grinder, open to all cyclists as part of the Gorge Roubaix race Christopher Van Tilburg, author of Mountain Rescue Doctor (St. Martins, 2007) and Adrenaline Junkie’s Bucket List (St. Martins, 2013), rides for Hood River Velo (hoodrivervelo.com).

THE GORGE MAGAZINE I SPRING 2015

welcome spring KlicKitat county washington

Say “hello” to Spring with a refreshing stroll through the vineyards, rafting on a scenic river, bicycling through lush forests or windsurfing in the bright sunshine…Klickitat County has it all! Finish a wonderful scenic driving loop tour with a visit to our premium wineries, museums, colorful shops and festive restaurants. Oh, and meet some of the friendliest folks around. Life is just Better on the northside… join us this spring Mountain Biking

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Patrick Getchis, left, and Skate Maker students

A Gorge-wide arts organization helps middle school students learn science, math and design by making skateboards B Y JA N E T C O O K / P H OTO S B Y A D A M L A P I E R R E

of wood in the vague shape of a skateboard and begins to sand it with a worn piece of sandpaper. Without looking up, Phelps says, to no one in particular, “This is

t’s a drizzly Thursday afternoon in the Hood River Valley. School’s

the only reason I came to school today, besides the fact that my mom

out and most kids at Wy’east Middle School in Odell are heading

makes me.”

where they head after school. They push out the front doors to a

In that statement lies so much of what goes on here, and why, in

line-up of busses waiting at the curb, or other transportation away

these two hours after school every Thursday. This is Skate Maker, and if

from here. Inside, the halls are quiet.

Getchis has his way, a whole lot more of this kind of learning will make

But in the school’s wood shop, things are happening. Teacher Patrick

its way into Wy’east Middle School.

Getchis hustles around, setting up a computer to project onto a screen

“The premise is to get the kids making something they can use,”

here, laying out tools on a work table there. Students begin to filter in

says Getchis, who teaches STEM (science, technology, engineering and

until there are nearly a dozen of them.

math) at Wy’east, one of two middle schools in the Hood River Val-

Eighth-grader Isaac Phelps comes in and gives a shout-out to his

ley. Students in the elective, after-school program, which meets once a

fellow students. His T-shirt, adorned with a pointing finger, says, “I’m

week (sometimes twice) over the course of a couple of months, make

with scumbag.” He drops his backpack by a worktable, picks up a piece

their own skateboards from start to finish.

THE GORGE MAGAZINE I SPRING 2015

It goes something like this. Each kid designs an outline for their skateboard, makes a custom mold for it out of high-density insulation foam, forms up and cuts seven layers of veneer, glues them together and seals the whole thing into a vacuum bag. If everything goes right (and sometimes it doesn’t), what comes out of the vacuum bag after being left overnight is a shaped skateboard deck, with the layers of veneer sealed tightly together. From there, the students create a design for their board and implement it. Then they put on the hardware (provided by Doug’s Sports at a hugely discounted rate) and, at the end of the class, wind up with a finished skateboard. “These guys are making everything from the ground up,” Getchis says. “They do it all.” Along the way, Getchis teaches them STEM concepts that relate to building their skateboards. “I want them to learn a little science, math, geometry and physics.” That’s one of the reasons these dozen kids are in Skate Maker. Some of them struggle in the classroom with those subjects, and this is one way Getchis aims to change—or at least augment—the way STEM subjects are taught. “The whole idea is to get kids designing and making real things in school,” Getchis says. “It’s a good way to engage them and take the abstract out of much of what they do in class. I want to keep school as relevant as I can.” Skate Maker also provides a safe, and fun, place to go after school in those sometimes-empty hours when trouble can happen. The enthusiasm the kids have for this after-school elective is obvious. Getchis held the first Skate Maker last fall. Word got around that he would offer another one over the winter, and when he posted a sign-up sheet for some extra available spaces (a few kids were signed up early through recommendations from teachers), it was filled within 10 minutes and a waiting list was started. Skate Maker is the sort of program that savvy administrators and teachers are, of necessity, getting good at creating. With dwindling school funding, money for “extra” programming outside of school

hours is often nonexistent, but the need for it has never seemed greater. Enter Arts in Education of the Gorge (AIEG). The nearly 30-year-old nonprofit, which works to provide arts education to K-12 students in four counties in the Columbia Gorge, works closely with school administrators to identify and help meet educational needs through arts programming— often with the help of grant funding from a variety of sources. Shelley Toon Lindberg, executive director of the organization, saw opportunity last year when one of the foundations she frequently seeks grants from, the Oregon Community Foundation, received a $150 million donation to be used for the arts and education. According to Lindberg, after surveying arts leaders and advocates around the state, OCF determined that there was a huge need at the middle school level, where arts education often drops off and kids need more support after school. “We got on board early,” says Lindberg, who applied for and received grant funding from OCF to create after-school programs at Wy’east to help kids who weren’t meeting benchmarks. The idea was to bring an arts component into the STEM learning—a concept known nationally as STEM to STEAM, which envisions art as an equally important subject, and one that can aid and enhance learning the others. Lindberg worked with Wy’east principal Catherine Dalbey to create a series of after-school programs that would fit the bill. Along with

THE GORGE MAGAZINE I SPRING 2015

Fox helps 8th grader Skyler Beard see through his vision of creating a pineapple on his skateboard. He decides to do it with wood burning tools, and the end result is simple, yet quite stunning. “I’m really happy with how it’s turned out,” he says. “I’ve worked really hard on it.” Like most of the kids here, Beard loves Skate Maker. “I have a lot of math into it, figuring out all the curves,” he says of his board. “But it doesn’t feel like school. I’m actually motivated to do the work.” That’s exactly what Patrick Getchis likes to hear. “This has been cool to see something so positive,” he says near the end of the two-month winter program. He’s already gearing up for the spring Skate Maker and, thanks to the ongoing OCF grant, is planning a summer session, too. “It’s kind of a no-brainer,” Gretchis says. Keeping students “engaged actively during the school day” is vital. “To me,” he adds, “it's especially fun when a kid comes in with a design for a skateboard, pulls it off and then you see him riding it to school.” For a middle school kid, it doesn’t get much more relevant than that. Skate Maker (the brainchild of Getchis), students have participated in hat-making and silk screening programs, and another group is currently working on building an archway at the school’s entrance. While all of the programs have an emphasis on STEM subjects, an artist provided by AIEG is involved in each one. At Skate Maker, after most of the kids have molded and shaped their board, visual artist Allison Bell Fox starts coming to the Wy’east wood shop on Thursday afternoons. One of 18 teaching artists with AIEG, Fox’s job is to help the students come up with a design and then create it on their finished skateboard. Fox encourages the students to use one of three media for their boards: paint, sharpies or wood burners. Some of the kids know exactly what they want on their board, others are more vague. Fox works with each one, coaxing a vision into being or helping bring one to life.

THE GORGE MAGAZINE I SPRING 2015

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THE GORGE MAGAZINE I SPRING 2015

The Original Goat Herder MARK NEARY’S LIFETIME DEVOTION TO THE PONTIAC GTO HAS EARNED HIM A LIVING, AND STATUS AS THE GO-TO GUY FOR ALL THING S RELATED TO THE ICONIC AMERICAN MUSCLE CAR BY DO N CA M PB ELL • P HOTOS BY STEP HEN DATNOFF

ou can hear the reverence in Mark Neary’s voice. A slight

the American auto industry was in a bit of a slump, a trio of Pontiac

man, used to working long days with the rough and rug-

renegades named Russell Gee, Bill Collins and young engineer John

ged hands to show for it, has spent most of his life with

DeLorean (well before Johnny Carson and Back to the Future made his

grease under his nails and his head under the hood. He

aluminum-bodied gull-wing car famous) ignored GM’s edict to ban all

talks of a different time, when America rolled steel into

of its divisions from any involvement in auto racing.

automobiles that were so much more than basic transportation.

But racing was in Pontiac’s blood, and the three crammed a 389-cu-

Neary, on a corner lot of what used to be the Dufur Garage, stands

bic-inch V-8 into a Tempest body in 1964, and lo and behold, the mus-

near his last complete Pontiac GTO—the model many claim to be the

cle car was born. Other makes followed suit, including the wildly pop-

first true muscle car, with its sleek and fast lines, long hood, and a De-

ular Ford Mustang (developed by a young Lee Iacocca), and America

troit engine that was, for practical purposes, too large for the body it

was off to the races. Boomers of a certain age will recall the Goat, as

came in. But that was its charm. At a time when gas was cheap, and

GTOs were called, with fondness, whether from the smell of screeching

THE GORGE MAGAZINE I SPRING 2015

LITTLE GTO, YOU’RE REALLY LOOKIN’ FINE THREE DEUCES AND A FOUR-SPEED AND A 389 LISTEN TO HER TACHIN’ UP NOW, LISTEN TO HER WHY-EE-EYE-INE C’MON AND TURN IT ON, WIND IT UP, BLOW IT OUT GTO… TAKE IT OUT TO POMONA AND LET ‘EM KNOW THAT I’M THE COOLEST THING AROUND LITTLE BUDDY, GONNA SHUT YOU DOWN WHEN I TURN IT ON, WIND IT UP, BLOW IT OUT—GTO —RONNIE & THE DAYTONAS

cheater slicks at clandestine back-road races, heavy backseat make-out sessions at the drive-in, or sheer wanton desire to own one while witnessing a lucky driver popping the clutch and punching the gas at a downtown stoplight in the car’s golden era. “My mom bought a GTO in 1965,” Neary says, her choice in a decision between it and ’65 Buick Skylark, trading in a white-with-red-interior ’62 Chevy Impala. “What made her decide was the hood scoop. She didn’t really know how cool it was.” Neary’s older brother John, however, knew exactly how hard it pegged the cool meter. He had a job at Brown’s Texaco, a The Dalles gas station, and would run it up on the hoist during his shifts and tinker with its performance. He also kept a pair of M&H cheater slicks— drag-racing tires which would somehow find their way onto the car before it headed to more than one street race, often at the famed quarter-mile Dufur Strip (which reportedly had its own timing lights), out on Eight Mile Road, or straight stretches of highway near Mosier. Mark, of course, fell in love with it, too, and purchased his own GTO in 1973, a 50,000-original-miles beauty for which he paid $450. DeLorean gave the line its name, after the Ferrari Gran Turismo Omologato (or certified for racing in the grand touring class). The American GTO was produced from 1964 through 1974, with the first

32,450-car run in ‘64 being an option package for the Pontiac Tempest LeMans, offering coupes, two-door hard-tops, and convertibles, and a three-on-the floor manual transmission with Hurst shifter. Pontiac only intended to do 5,000 in its first year. It had a hit on its hands. By 1966, it became its own model, and modifications followed, as well as increased production, topping out at nearly 97,000 GTOs manufactured in that third season. Neary can practically recite you chapter-line-and-verse on every production year. He’s as fanatical and knowledgeable as any vintage Fender-guitar or Dutch Masters-art collector. He’s had his hands on complete cars and an absolute universe of parts—from chassis, bodies and bucket seats, to ashtrays, mirrors and floor mats. In one short afternoon visit, he takes half a dozen calls from friends and clients seeking advice, parts, and paint color. Those old enough to remember the 1973 oil crisis and subsequent gas crunch—with its intractable and frustratingly long lines at filling stations due to rationing—will appreciate that the days of the gas-guzzling Goat and other icons of American auto engineering were numbered. GTO sales fell off dramatically, with just over 7,000 made in 1974. It was the end of an era. Neary, who grew up in The Dalles before moving his business and life to Dufur when he purchased the Dufur Garage and turned it into Goat Herders Garage, has made a living at this for many years, doing complete frame-offs (or total rebuilds from the chassis up) for clients,

THE GORGE MAGAZINE I SPRING 2015

as well as trafficking in the arcane world of parts. “I’m living in the old

it,” he says. “People from all walks of life, rich to poor.” He’s dealt with

world,” he admits. “I don’t even have a computer.”

buyers from all over the world, and even sold a car to baseball legend

We walk his corner lot, a sort of combination gas station, auto shop,

Reggie Jackson. The king of Sweden, he offers, owns a GTO.

and warehouse. In a bone yard out back, there are rows of GTO and

But things change. “The Internet has kind of ruined everything,”

other auto carcasses laid out in hopeful rows. A couple of buildings

he says. “But I’m still going to car shows.” Part of that ruination, too,

house his enormous catalog of cold metal parts and accessories, and

is hoarders. Neary says there are still caches of parts and cars out in

the occasional restored car. “I’ve owned 300 GTOs over the years,” he

the world, but they’re getting harder to find and prices are through the

says with respect and a well-earned fatigue in his voice. His was—and

roof. But if anyone can find them, it’s him.

to smaller extent, still is—a world of Carousel-Red Judges, Tigers,

The afternoon sun starts its drop, and the day cools a bit. In the dis-

Tri-Power carburetion systems, Coke-bottle fender lines, hidden head-

tance Dufur dogs bark at nothing in particular in this sleepy little town.

lights and windshield wipers, and a hundred other GTO innovations

Neary, with pride, shows me photos of the glory days, the bitchin’ cars

and stylings.

he’s known, the deals he’s done. One old Kodachrome shows a row of

“There’s a huge following for these,” he says. “I started the Goat Herd

six cars—five Goats and Cadillac—all absolute cherried-out beauties.

GTO Club of Oregon. We’ve got 400-500 members. We help each oth-

He sold the lot for $30,000 back in the day. They’re worth ten times

er out. It’s a nice group of people. And we’re trying to get more kids

that now. “I haven’t seen a cool car since the ‘70s,” he says. “I miss the

involved.”

old days.”

Neary still loads up a truck and heads for various compass points to

Nothing here in Dufur moves very fast these days, except Neary’s

ply his parts trade, though at 65, he’s slowing down. He’s seen a good

righteous ‘65 GTO, the lavender one with original bucket seats and fu-

deal of the country. “I met the neatest people, and made money doing

turistic chrome dome light, parked out front for all to see. It doesn’t

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THE GORGE MAGAZINE I SPRING 2015

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The Dalles $749,000–Almost 20 acres off Mill Creek in a private setting, Lodge-style home with 5800+ sq ft of living space, room for livestock with a barn and pasture too.

Hood River $575,000–Half acre close to town with mountain views, comfortable custom home and separate cottage for hobbies and crafts. This special property is a must see to appreciate.

take much to get him to pop the hood. Gleaming head covers adorn his 400-plus horsepower 428 power plant— a last bastion of the days of Detroit steel, when gas flowed free and we all felt the need for speed and freedom. Simple, strong, muscular.

Boyd $399,000–Amazing custom home in country setting, wrap around porch, Mount Hood view, easy 10 minute drive from town, open kitchen, great room, fun for entertaining.

Neary’s mom sold her GTO in Great Falls, Mont., in 1973 for $1,200. He’s gone back to try and find it, with no luck. Perhaps his quest, over these many years, was to find it and in so doing recapture it and the times that came with it. More likely, its memory was simply the fuel that ignited 50 years of magnificent GTO combustion and drive. Ronnie and the Daytonas got it right: Turn it on, wind it up, and blow it out indeed. Mark Neary still has the key. Don Campbell is a freelance writer who lives in Portland and Mosier. He's a frequent contributor to The Gorge Magazine.

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Becky Schertenleib, CRS, GRI, SRES Nan Wimmers, CRB, CRS, EPRO 235 E. 3rd Street I The Dalles, Oregon facebook.com/columbia.gorge.real.estate THE GORGE MAGAZINE I SPRING 2015

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Benson This shady little nine-hole course is located in the boundaries of Benson State Recreation Area along Interstate 84, just west of Multnomah Falls. What this course lacks in size it makes up for in technical and challenging holes that provide a great balance for players of all skill levels. With nearby park amenities, two large lakes for fishing and boating and the magnificent Multnomah Falls right around the corner, a day trip to Benson with the family promises a good time for all.

Gorge Disc Golfing Seven courses offer something for everyone STORY AND PHOTOS BY ADAM LAPIERRE

from one another. Starting with Dabney State Recreation Area in Troutdale along the Sandy River and ending in sunny The Dalles overlooking the Columbia River, take a road trip through the Gorge and visit these courses along the way.

Disc golf is a fun, healthy activity that just about anyone can do, and unlike its more refined cousin, it demands much less patience and is much less maddening for the unpracticed player looking for a leisurely nine or 18 holes on a sunny afternoon. It’s also free, save for a couple of discs, a parking pass (when needed) and a beverage or two to quench your thirst along the way. Unbeknownst to many, the Gorge is home to seven disc golf courses within about an hour’s drive. All are open year-round, free to play and quite different

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Dabney Although technically not in the Gorge proper, the course at Dabney State Recreation Area is just a short drive from Interstate 84 and downtown Troutdale. Its proximity to the beautiful Sandy River makes this course an excellent choice on a hot day, when you can take refuge in the shade and treat yourself to a dip, or at least soak your feet, in the nearby river after 18 holes. With well-maintained terrain, a good mix of woody and open areas and its proximity to the Portland-metro area, Dabney gets its fair share of use in the good-weather months, but with enough room for people to spread out, crowds aren’t usually an issue. Dabney State Recreation Area is located less than four miles southeast of Troutdale on the Historic Columbia River Highway.

Rooster Rock Divided into two sections—Rooster East and Rooster West—Rooster Rock State Park’s disc golf course is set lengthwise along the sprawling park adjacent to the Columbia River. Wind is an obvious factor with this course, especially considering the distance between some of the baskets. With a fairly open park-like setting, the west course is great for newbies and experts alike, while the tighter, forested east course, although sheltered from the wind, proves a bit more challenging for the uninitiated player. Start with the Rooster West course, which is located to the left after passing through the tollbooth. Rooster East starts at the far end of the parking lot to the right past the tollbooth. North Bonneville With impeccably manicured grounds and the dramatic and towering walls of the Columbia Gorge as a backdrop, the 18-hole North Bonneville course rates as one of the best in the Northwest. The combination of trees, wind and water hazards provide ample challenge for experienced players, while the relatively flat, open terrain and clean-cut grass is forgiving enough for just about anyone to negotiate. The course weaves its way through North Bonneville’s city park. Turn right at the gas station at the entrance to town, park in the public lot on the left and follow the path between the post office and the city hall to the first tee. Cascade Locks As the newest disc golf course in the Gorge, the Locks Approach in Cascade Locks still needs a little refining, but with its surrounding scenery, proximity to the Columbia River, nearby city amenities and the Easy CLIMB trail system as its neighbor, the 18-hole course has great potential. With plenty of exposure to strong wind on the first few long-drive holes, then dense blackberry bushes, briars and poison oak on

Stay & Play in The Dalles Free SuperStart® breakfast the remaining forested sections, this course is best saved for intermediate to skilled players who are looking for a challenging game with actual penalties for not shooting straight. The course is located east of the city center on port property on Industrial Park Way. From Cascade Locks, follow Forest Lane to Cramblett Way, and then take the first right (Industrial Park Way) and park at the end of the road by the first hole. Hood River This cozy little nine-hole course has come a long way since it was carved out a handful of years ago in an empty city lot once occupied by brush, blackberry bushes and poison oak. The course is short, fairly easy and compact, making it a popular place for a quick lunchtime round or après-sport cooldown activity at the end of a sunny spring day. With hazards of years past (namely poison oak) all but eradicated, the course is ship-shape and has recently undergone a small layout change to better take advantage of space. Known as a pitch and putt (all par-three holes), the Hood River course is fun and easy-going, but cleverly-designed enough to keep experienced players happy. Its proximity to the well-regarded Hood River Rotary Skate Park (literally right across the street) is an added bonus. The course is located at Wasco Avenue and N. 20th Street in Hood River.

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The Dalles Towering pine, fir and oak trees, well-manicured grounds, great views and an expansive and easyto-navigate layout makes Tree Top Disc Golf Course at Sorosis Park in The Dalles one of the best courses in the Gorge. Considering the general rule that says the farther east you go in the Gorge the more sunshine you will find, it’s an excellent choice in the spring when more westward courses can be wet and gloomy. Located on a hilltop overlooking The Dalles and the Columbia River to the north and Mount Hood and the orchard-laden valleys to the south, the 18-hole course provides a good mix of forgiving open terrain and challenging technical approaches, making it a great option for players of all skill levels. There’s also a giant play structure next to the course where kids can run wild. The course is located at 400 E. Scenic Drive in The Dalles.

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Making History Come Alive…

VISIT OUR HISTORIC Hood River Photo Blog: historichoodriver.com DISCOVER culture and history through fresh, engaging exhibits, and exciting programs EXPLORE hands-on activities and educational displays for families and children of all ages

300 East Port Marina Drive • Hood River thehistorymuseum.net • (541) 386-6772 hrheritagecouncil@gmail.com OPEN: Monday-Saturday, 11am-4pm

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Char and Gordon Mayer

Ukulele Dreams The unlikely rise of Mya-Moe Ukuleles BY DON CAMPBELL • PHOTOS BY MICHAEL PETERSON

Blame Moe Dixon. Not for the current rebirth and seeming ubiquity of the ukulele, per se, but for the birth of Mya-Moe Ukuleles, a tiny enterprise up Snowden way that produces some of the finest handmade ukes anywhere. Eddie Vedder plays one. So do Dave Matthews and Marcus Mumford and scores of other professionals who’ve discovered the resonant beauty, craftsmanship and style that emerge from the magic hands of Gordon and Char Mayer and partner Aaron Keim. Oh, and Moe, too. Funny story. Gordon, a retired high-tech entrepreneur from the Bay Area needed something to do post-retirement. He fell in love with the guitar and not only learned to play but to build. He took his engineering skills and a passion for woodworking and furniture, and began crafting his own instruments, including mandolins. Within a five-year period he’d built some 23 instruments. However, he surmised, “The world doesn’t need another guitar builder.” Enter Moe. A neighbor of the Mayers when they first moved to Underwood, Wash., Moe—a top-draw stage performer and stringed instrumentalist well-known in these and other parts— came to Gordon and asked if he’d build him a ukulele. “I hadn’t even used ukulele in a sen-

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mi c ha el pe te rson p ho tograph y tence,” Gordon said. “No, I wasn’t interested. But Moe says, ‘Do me a favor. Research it overnight.’” Gordon did, quickly figuring out it was much more than a small guitar. He came to realize that there were two high points in the world of ukuleles, in the 1920s and the 1960s, and a certain resurgence now. Those earlier eras faded because the instrument was largely regarded as a toy (and for that we absolutely refuse to invoke the name of Tiny Tim). The current boom has its own social and musical factors—including portability, ease of play, and a kitschy quality that’s finding favor in a DIY world. Gordon had his own ideas. He agreed to build Moe’s instrument, and word somehow spread to a dozen others who wanted one, too. He then discovered a thrumming subculture of the uke, evidenced by his and Char’s attendance at a Portland ukulele festival on the campus of Reed College. “A hundred-and-fifty crazed ukulele players,” he recalled. “On the last day of the festival we had 20 people at our booth. That was a data point—something’s going on here.”

With their entrepreneurial spirit and Gordon’s love of manufacturing and marketing, they began to see the business potential of crafting quality instruments in their own 1,000-square-foot shop in Snowden. Once underway they began to recruit dealers, starting with Portland’s respected Artichoke Music. “I figured if I could make three a week, we could sell three a week,” he said. Gordon knew he would need to hire another hand. “What about me?” asked Char, a musician herself as well as a creative soul. “But she had no woodworking ability and was terrified of a band

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saw,” Gordon said. Within a month, however, she was making bodies while Gordon concentrated on building necks and doing the fret work. It wasn’t all smooth sailing. As with any startup, there were bumps. For a business built on sound quality, the first few instruments weren’t vibrating as they should. At an early ukulele festival in Vancouver, B.C., in 2008, they put one of their instruments in the hands of the director of the renowned Langley Uku-

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lele Ensemble, and heard some sharp criticism. “No sustain, no tone,” Gordon recalled. “It was overbuilt. We came home and went immediately to the shop.” Mya-Moe’s ethos is quality and customer interaction. The team has developed a 14-step build process that has led to crafting some 1,500 instruments since their founding in 2008. Char, who also comes from a high-tech background, selects the wood from a 10-year stockpile of myrtle, koa and others, and has carefully hand-voiced all 1,500 instruments. “No other luthier has done that,” Gordon said. The pair, having given up on the dealer model, sells strictly from the Internet. Both extremely tech-savvy, they’ve developed an extensive website that enables customers to understand and select their own specific model, wood combinations and upgrades. “You’ve got a leg up when people are emotionally tied to their instrument,” Gordon said. And recently they’ve added a smartphone “Shop Tracker” app that demonstrates the 14-step build process, and a “Uke Tracker” app to let you follow

the progress of your instrument. At present there’s a two-year waiting list for instruments, and some 35 percent of their customers are repeat orders. Business is good. “We figured out we need to keep customers engaged,” said Char. “I’m fascinated how Gordon is about business. He’s always looking at the business.” But the business, while exciting for an entrepreneur, doesn’t necessarily account for the fact that a pile of wood, glue, and a few taught strings doesn’t a playable instrument make. There are arcane physics and acoustics involved. There’s craft, there’s art, and there’s passion to getting to the final outcome—a well-built instrument. Customers, many of whom show up occasionally at the shop to check progress and count themselves among the Mayers’ friends, select from among seven models: an entry-level Traditional; the mainstream Classic; a six-string model; an eight-string iteration; a banjo-style uke; a resonator-style; and a lap-steel. Their shop is a keen fort of workbenches, stockpiled

Big River ART & CRAFTS Nestled between the Columbia River and the Simcoe Mountains just 15 minutes up the hill from Maryhill, Big River Art and Crafts features local and regional art.

wood, wood benders, and the aroma of chips and shavings and ultimately the sonorous plinks and strums of happy musical notes. Keim, mid-30s, a player himself, married and with a new young daughter, opted for the world of being a luthier, instead of perhaps a more normal career path. “I don’t need a job,” he said, barely looking up from the instrument at hand. “These are the things we’re obsessed with.” He and his wife, he said, “Did all the typical things my generation did that worked for the last three or four generations but that don’t work anymore. No more unions, jobs are gone, careers are gone. We’re part of that piece-it-together, do-it-yourself, handmade generation. We have master’s degrees and we’ve had real jobs. We did all that. We’re happier being weirdos, making stuff.” Not that busy hands and passionate minds inside a creative hilltop studio handcrafting ukuleles is anything approaching weird. We’d call it a refreshing way to build a life.

Our artists work in media such as painting, glass, mosaics, wooden toys, fine weaving, jewelry, pottery, handmade cards, and more. 509-773-5100 1040 E Broadway, Goldendale WA www.bigriverartandcrafts.com

COLUMBIA CENTER for the ARTS Painting by Barbara Murphy

For more information, go to myamoeukuleles.com. Don Campbell is a freelance writer who lives in Portland and Mosier. He's a frequent contributor to The Gorge Magazine.

Art Gallery, Theater, and Education For a schedule of events: film, lectures, concerts, dance and theater, classes, and gallery shows visit our website. Spring Hours: Wednesday-Sunday 11am-5pm 215 Cascade Ave. Hood River / (541) 387-8877 / columbiaarts.org

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Artists featured in the exhibition include: Stephen Mopope (Kiowa), Allan Houser (Chiricahua Apache), Fred Beaver (Creek/Seminole), Jerome Tiger (Creek/ Seminole), Harrison Begay (Navajo) and Tony Da (San Ildefonso). All of the paintings in the exhibition come from the collection of the National Cowboy & Western Heritage Museum in Oklahoma City. In addition to American Indian Painting, the museum will open several more special exhibitions in March. These include:

Maryhill Museum Celebrates its 75th Anniversary Season PHOTOS COURTESY OF MARYHILL MUSEUM OF ART

Maryhill Museum of Art opens its 75th anniversary season March 15 with the special exhibition American Indian Painting: Twentieth-Century Masters. The landmark exhibition brings to the Columbia

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River Gorge a collection of 35 paintings of a type seldom—if ever—exhibited in the Pacific Northwest. Curated by Maryhill’s Steve Grafe, the exhibition features some of the most important American Indian artists of the 20th century. These artists were residents of the Southern Plains and Southwest, and affiliated with the University of Oklahoma, Bacone College and the Studio at the Santa Fe Indian School. Their works were some of the first painted after educators of Native students were allowed to encourage—rather than suppress—Native cultural expressions. Produced largely between 1930 and 1980, the paintings that appear in the exhibition show the later, mature work of these seminal artists.

Raven Skyriver: Submerge Raven Skyriver’s career includes training in Venice, at the renowned Pilchuck Glass School, and with William Morris’ production team, where he honed his skill in Morris’ distinctive techniques and learned to create sculptural glass. Drawing inspiration from nature, specifically the San Juan Islands where he grew up, Skyriver primarily sculpts marine creatures, exploring the connections between humans, animals and the environment that binds us.

Discovery Center Spring Exhibit

Sam Hill and the Columbia River Highway In anticipation of the 2016 centennial celebration of the Columbia River Highway, Maryhill hosts a temporary exhibition of black and white prints showing construction of the highway and early scenic views of the Columbia River Gorge. Most of the images are drawn from Sam Hill’s personal photo collection, housed at Maryhill Museum of Art. Native Peoples of The Dalles Region Twenty-plus photo prints, the majority of which are from Maryhill Museum of Art’s own archives, feature the landscape and people who lived in and around The Dalles during the late nineteenth and early twentieth century. Included in the exhibition are Wasco County photographers Fred Andrew “F.A.” Young (Shaniko, Ore.), Fannie Wright Van Duyn (Tygh Valley, Ore.), Benjamin A. Gifford (The Dalles, Ore.), and Benjamin C. Markham (The Dalles, Ore.).

The Columbia Gorge Discovery Center and Museum opens a special spring exhibit, What if Heroes Were Not Welcome Home? on March 14. It runs through July 5. This poignant presentation examines the experience of Japanese American veterans from Hood River upon their return home after serving our country in World War II. These American citizens served heroically with the United States Armed Forces in the South Pacific and in Europe, yet faced racism and hatred when they returned. Many of their families were unjustly incarcerated in concentration camps on American soil. The exhibit uses first-hand accounts, photos, letters and historical documents to show how wartime events brought national notoriety to the small community of Hood River. It is curated by Linda Tamura and Marsha Matthews. Tamura, who grew up in Hood River, is a professor at Willamette University in Salem. She is a third generation Japanese American and the daughter of a World War II veteran. Columbia Gorge Discovery Center 5000 Discovery Drive, The Dalles For more information, gorgediscovery.org

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A Runner’s Low

Depleted by iron deficiency, a high school athlete confronts it and comes back stronger BY MAYA RAYLE • PHOTOS BY PALOMA AYALA

I was in third place at the high school cross country state championships in Eugene last fall with only 300 meters to go when suddenly my legs buckled. I fell onto the rough synthetic surface of the track, my vision blurring. Struggling to my feet, my body wove zig-zags in and out of the innermost lane as I tried to make it to the finish. I limped along, panicking inside. My hands felt like ice and my legs wobbled uncontrollably. Why

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me? Why now? As I reached the home stretch with just 100 meters to go, my legs gave way again. A surge of girls ran past me. You’re almost there, I told myself. Come on, Maya. You can do this. With my eyes glued to the finish line, I pried my splayed-out, depleted body off the ground, and crouched, trembling helplessly. My numb legs failed again and I toppled backwards. Three weeks before this, I had bonked at the halfway mark while competing in the George Fox Invitational meet and barely finished. My coach had advised me to get my blood tested and that’s when I found out that my ferritin level was 7. Ferritin is a protein inside cells that stores iron. The normal ferritin level range for females is 12-150. I was severely iron deficient. But I still believed I could run competitively in the biggest race of the season, and I didn’t want to let down my teammates. I never imagined my body would freeze and simply stop. I painfully rolled onto my hands and knees and began to crawl. The muscles in my arms and legs felt like wispy clouds, and were unable to support me. One hand in front of the next, I dragged myself closer. I had only 20 meters until the finish. My right arm caved in and I dropped, the track clawing into my cheek. A stocky, balding race official rushed to my side. “If I help you, you’ll be disqualified,” he said. “Would you like my help?” I shook my head, still feeling like I could persevere. My teammates needed me and I didn’t want to give up. With weakness spreading through my entire body, I crumbled yet again. I could scarcely move, and finally admitted I lacked the power to control my protesting body. I forced the pitiful words through my lips, “Help, please.” Because I couldn’t walk, they carried me to the medical tent where I threw up. My pulse remained abnormally high. They loaded me into an ambulance, where medics hooked me up to an IV of saline solution. They took me to the nearest hospital. After a short stay in the emergency room, I felt better and was released. After my experience at the state meet, I resolved to do everything possible to get my iron levels back to normal and ensure that my body wouldn’t fail me again. Biologically, iron is used in the protein hemoglobin to transport oxygen to muscles. Hemoglobin is found in red blood cells, and therefore is crucial to muscle endurance. I had extremely low ferritin, a protein that stores iron for hemoglobin to use. Low

ferritin levels indicate low iron, which affects oxygen flow to the muscles and inhibits performance. Low ferritin stores eventually cause the body to produce less hemoglobin, which in turn can lead to anemia, a decrease in red blood cells. Because I had low ferritin but not low hemoglobin or anemia, I could run hard until a point, and then my muscles simply stopped functioning. I learned that iron deficiency is extremely prevalent among runners for a number of reasons. The pounding of running damages red blood cells in the feet, breaking down hemoglobin. Runners also lose iron through sweat, especially in hot and humid conditions. And women often have higher rates of iron deficiency due to their menstrual cycles. The doctor who diagnosed me said that Iâ&#x20AC;&#x2122;d probably been suffering from iron deficiency since last summer when I was training hard, running up to 45 miles a week. I visited Michelle Tegenkamp, a nutritionist in Portland who specializes in working with athletes. She carefully analyzed my diet and encouraged me to eat iron-rich foods like lean meat, sweet potatoes and green leafy vegetables. Cooking with a cast-iron skillet also adds iron to your diet, she told me. Although food helps, Tegenkamp said that in

my situation, iron supplements would make the biggest impact. She recommended that I take 50 mg of iron twice a day. To enhance absorption, I take the supplements with Vitamin C. She told me to be aware that dairy serves as an iron inhibitor. Tegenkamp warned me that it would take months for my iron levels to return to normal and that I might have to take iron supplements for the rest of my running career. In order to become an overall healthier and stronger runner, I also began working with Hood Riverâ&#x20AC;&#x2122;s Lara Stone, a former professional runner and triathlete. I met Stone at the Hood River Kollas-Cranmer Memorial Run on the 4th of July last summer. I had started the seven-mile run too fast, and in the third mile was suffering the consequences right about when Stone caught up to me.

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She coached me through the remainder of the race, telling me to stick with her. We took turns drafting one another. She told me to shake my arms out intermittently, look up, concentrate on a high cadence and relax my shoulders. We finished second and third respectively.

Stone invited me to join her strength program, which helps runners prevent injuries. She works as a strength and conditioning coach at Gorge Spine and Sports Medicine, and also manages PACE, the Portland Athletic Center of Excellence, a physical therapy and strength training facility. Stone and sports therapist David McHenry, who now directs the strength program for the Nike-sponsored Oregon Project, started PACE together. “I think I’m good at my job because I had so many injuries myself,” Stone told me. Between shin splints, stress fractures, knee problems, sickness and back pains, Stone endured a challenging racing career, which led her to helping other runners to “not end up like I did,” she said. “I was the fastest amateur in the nation before I went pro, but it all went downhill from there,” Stone

Maya Rayle and her family live in Portland and Hood River. She is a freshman at Catlin Gabel School in Portland.

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said. Although she was a phenomenal athlete with enormous potential, her injuries held her back. “I wish there had been a program like PACE when I was a competitive racer,” she said, explaining that proper strength training with a strong emphasis on form makes a huge impact on performance and injury prevention for runners. She believes the secret to success in running is balance, referring to both stress and strength. Stone explained, “The key to managing stress levels is to balance the mental, such as homework or anything involving thinking, physical, as in exercise, and emotional stresses.” To become a well-balanced runner, you need strength. Stone’s program focuses on dynamic warmups, good posture and form, developing hip, gluteal, and core strength, and overall body awareness. “I teach kids how to use their strength, not just how to build it,” Stone said. To run strong and prevent injury, the athletes must take what they learn in the gym and apply it to their running. For me, I’ll continue eating steak and kale and taking supplements. My body feels strong from Stone’s PACE workouts and my ferritin levels have improved. I endured a rough journey to learn about iron and its importance for me as an athlete, but the path it led me on has made me stronger. As track season begins, I’m excited for a fresh start and am looking forward to a competitive, healthy season.

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OUR GO R GE

Ingredients

partake

Buttermilk Pancakes • 2 1/2 Cups flour, sifted • 1/4 Cup granulated sugar • 4 Eggs, lightly beaten • 2 1/2 Cups buttermilk • 1/4-1/2 Cup milk • 1 Tbsp baking powder • 2 Tsps pure vanilla extract • 5 Tbsps melted unsalted butter, plus more butter for the griddle and serving • 1 Tsp kosher salt • Pure maple syrup, for serving

Sunday Brunch for Four RECIPE AND PHOTOS BY KACIE McMACKIN

Candied Meyer Lemons and Blood Oranges • 4 Meyer lemons • 2 blood oranges • 4 cups granulated sugar • 4 cups water • Large pot of boiling water

make these buttermilk pancakes at least twice each month. Make the batter and let it rest in the fridge overnight and you'll have tart, sweet pancakes for breakfast the following morning. They are fun to pair with breakfast sides like roasted strawberries, candied Meyer lemons and blood orange, and whiskey syrup. And don't forget to pour a great cup of coffee, open a fabulous bottle of sparkling wine, or make a simple cocktail, like my take on a French 75, to enjoy alongside your pancakes!

Roasted Strawberries

Directions: Buttermilk Pancake • I n a large bowl stir together the dry ingredients, set aside. In a medium bowl beat together the eggs, add the buttermilk and vanilla. Stir to combine. Slowly add in the melted butter in a steady stream, whisking continuously. Let the batter rest, covered, in the fridge overnight. •H eat your griddle to 350ºF. Whisk 1/4-1/2 cup of milk into the batter to thin it out. •B rush the griddle with butter. Pour 1/3 cup batter per pancake onto the griddle. Cook the pancakes until bubbles form on the surface (2-3 mins), flip and cook until they stop steaming (about 2-3 mins). • S erve with a dab of room temperature-butter and pure maple syrup.

• 1/2 Cup pure maple syrup • 2 Tsps Camp1805 Downstream Whiskey • Combine syrup and whiskey in a small saucepan. Heat until simmering. Cook, stirring, for about 2 mins before turning off the heat. Let the syrup cool before using.

Directions: Candied Meyer Lemons and Blood Oranges •W ash the fruit and slice 1/4” thick, discarding the ends. Discard seeds. •B ring a large pot of water to a boil and prepare a large bowl with ice water. Cook the slices for 1 min

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• 1 Pint strawberries, trimmed and quartered • 1/8 Cup granulated sugar • 1/8 Cup brown sugar • Preheat oven to 375ºF. Toss strawberries in sugar, transfer to a parchment lined baking sheet. Bake until the berries are caramelized and tender, stirring occasionally, about 45 minutes.

Whiskey Maple Syrup

and transfer to the ice bath until cool. Drain and separate the oranges from the lemons. • Divide the water and sugar into two large, non-reactive skillets, and heat on medium-high, stirring well, until the sugar has dissolved and the syrup is simmering. • Add the oranges to one pan and the lemons to the other. Bring the liquid to a low simmer. Cook the fruit 45 minutes to 1 hour, stirring and flipping occasionally. Cook until the white part of the rind has turned translucent. Using tongs, gently transfer the slices to a wire rack that has been placed over a baking sheet. Allow to cool completely. • Store in an airtight container in the refrigerator. Will keep for about two weeks. Kacie McMackin is a food blogger, writer and photographer for gorgeinthegorge.com. She lives in Hood River and is a frequent contributor to The Gorge Magazine.

Beverages Pairing Recommendations • Sparkling wine: Analemma Wines, Blanc de Noir • Coffee: Stoked and 10 Speed, Ethiopia Yirgacheffe

Gorge (French) 75 • 1 Slice candied Meyer lemon • 1 Tsp Meyer lemon juice • 6 Oz Champagne • 1/2 Oz Camp1805 Mt. Hood Vodka • Drop lemon slice into a Champagne flute, add lemon juice, vodka, and top with Champagne!

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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. Along with the Skylight DraftHouse Theater where you can create your own artesian pizza or salad, then sitback and enjoy a first run movie while sitting in the luxury theater. Dine-in, take-out or delivery.

BENEVENTI'S PIZZA

BACKWOODS BREWING COMPANY

• 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.

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. Winter Hours: Thursday-Monday, 3pm-9pm

(509) 427-3412 • backwoodsbrewingcompany.com 1162B Wind River Road • Carson

(509) 493-2177 • Find us on Facebook 201 West Steuben Street • Downtown Bingen

(541) 387-4344 • brianspourhouse.com 606 Oak Street • Downtown Hood River

brian’s pourhouse

CAMP 1805 DISTILLERY and BAR

We are a family owned and operated business Serving one of the best pizzas in the entire Gorge! Hand-Tossed Pizza • Lunch Buffet • Pasta Dishes 40 Item Salad Bar • Oven Toasted Grinders • Daily Soups Hot Wings • Homemade Sausage • Beer and Wine Kids Play Area • Video Arcade Special Event Catering Dine in or take out, local and Hood River delivery

We are located in a charming historic house in the heart of downtown Hood River. Our guest dining experience is optimized by tastefully and passionately blending nature’s finest ingredients with impeccably friendly service, our mission since 1998. Outdoor patio for private parties, groups, and rehearsal dinners. Dinner served daily, 5pm to 10pm.

Award winning spirits distilled on-site Tasting room serving craft cocktails Small plates menu • Tours available Located on the waterfront

casa el mirador

celilo restaurant & bar

CROOKED TREE TAVERN & GRILL

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!

Our rustic mountain restaurant offers fresh creative food, a seasonally changing menu, local beers and wines, and well-crafted drinks. A perfect place to dine after a day of exploring the Mt. Hood National Forest. On Fridays we serve lunch and dinner. On Saturdays and Sundays we serve breakfast, lunch and dinner. View our menus online. Celebrate with a FREE entrée on your birthday!

(541) 298-7388 • casaelmirador.com 1424 West 2nd Street • The Dalles

APPLE VALLEY BBQ

(541) 352-3554 • applevalleybbq.com 4956 Baseline Drive • Downtown Parkdale

THE GORGE MAGAZINE I SPRING 2015

(541) 386-5710 • celilorestaurant.com 16 Oak Street • Downtown Hood River

(541) 386-1805 • CAMP1805.com 501 Portway Avenue • Hood River

Wed-Fri, 3pm-Close, Sat & Sun 1pm-Close

(541) 352-6692 • cooperspur.com 10755 Coopur Spur Road • Mt. Hood/Parkdale

DIVOTS clubhOuSe ReSTAuRANT

dog river coffee

doppio CoFFEE

(541) 308-0304 • indiancreekgolf.com 3605 Brookside Drive • Hood River

(541) 386-4502 • dogrivercoffee.net 411 Oak Street • Downtown Hood River

(541) 386-3000 • doppiohoodriver.com 310 Oak Street • Downtown Hood River

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.

Named one of 'America's top 10 coffeehouses' by USA Today

Relax on our patio, right in the heart of downtown…enjoy a hand-crafted espresso drink made with locally roasted, fair trade and organic coffee. Serving breakfast and lunch all day: panini, salads, smoothies, and fresh baked goods (vegetarian, vegan, gluten-free options). Local beers on tap, and local wines by the glass or bottle. Free Wi-fi and our patio is dogfriendly. Open daily at 7 a.m.

Full service espresso bar featuring Stumptown coffee Breakfast burritos, pastries and more caffeinating your adventures since 2004 open: Mon-fri, 6am-6pm & Sat-Sun, 7am-6pm

everybodysbrewing.com White Salmon, WA

FULL SAIL BREW PUB

EVERYBODY’S BREWING

FARM STAND in the Gorge (541) 386-4203 • Find us on Facebook 1009 12th Street • Hood River Heights

(541) 386-2247 • fullsailbrewing.com 506 Columbia Street • Downtown Hood River

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 Tues-Sun: 11:30am to closing

All Organic Breakfast • Deli Serving Sandwiches Organic Soups and Salads • Authentic Bulletproof Coffee • Six Taps Pouring Local Kombucha

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.

(509) 637-2774 • everybodysbrewing.com 151 Jewett Boulevard • Downtown White Salmon

grace su’s china gorge

(541) 386-5331 • chinagorge.com 2680 Old Columbia River Drive • Hood River (Located off 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.

Full Store Featuring: Organic Produce, Meats, Gluten Free, Wine, Cheeses and More! Open at 7am weekdays • 9am weekends

GROUND Espresso Bar & Cafe

LOS REYES

(541) 386-4442 • groundhoodriver.com 12 Oak Street • Downtown Hood River

(509) 493-1017 • losreyesbingen.com 120 East Steuben Street • Downtown Bingen

Get your daily fuel for your Gorge sports and activities here! A long time locals favorite coffee house and eatery, Ground features fresh in-house roasted coffee, house made pastries and cookies with lots of gluten free options. We make our soups from scratch every day and source mostly local and organic ingredients. Feel like a having a brewski? Local beer and cider on tap.

Best Mexican food in the Gorge prepared with the freshest ingredients. Warm, friendly service and lively atmosphere. Indulge in generous portions of flavorful dishes like carnitas, pollo a la cream, chiles rellenos and more. Happy Hour drink specials and half-off appetizers from 4pm-6pm, Tues-Fri. Full-service bar, take-out and gift certificates available. Open for lunch and dinner Tuesday-Sunday THE GORGE MAGAZINE I SPRING 2015

McMENAMINS EDGEFIELD

(503) 669-8610 • mcmenamins.com 2126 SW Halsey Street • Troutdale (off Exit 16) Our seasonal hard ciders offer a new twist on the hard cider we have been brewing since 1992. With its crisp, clean flavors, hard cider is a great pairing to the menu options found at the Black Rabbit Restaurant and Power Station Pub. Ales, wines, and spirits are handcrafted onsite.

(541) 436-0505 • ovinomarket.com 1209 13th Street • Hood River Heights

PFRIEM FAMILY BREWERS

(541) 321-0490 • pfriembeer.com 707 Portway Avenue, Suite 101 • Hood River Waterfront

We carry a variety of cheeses and charcutery, local bread, antipasti, chocolate, olive oil, vinegar, and other gourmet items to create the perfect picnic. Try one of our Europeanstyle sandwiches for lunch and enjoy it in our Beer & Cider Garden with a glass of Gorge Cyder House “old world style” hard apple cider crafted right here at our location.

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 11:30am to 9pm daily

(541) 386-1606 • www.pietrospizza.com 107 2nd Street • Downtown Hood River

(541) 387-2583 • Find us on Facebook 207 Cascade Avenue • Downtown Hood River

RIVER CITY SALOON

riverside & cebu lounge

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.

River City Saloon, an iconic Hood River fixture, is back under new ownership. Join us for happy hour while you watch your favorite team on one of our seven big-screen TVs. Enjoy great food, 16 taps, a full bar, live music most nights, and a comfortable atmosphere with darts, pool, and ping pong. Family friendly every night until 9pm. Mon-Fri: 4pm-2:30am, Sat & Sun: noon-2:30am

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

PIETRO’S PIZZA & Gallery of Games

SOLSTICE WOOD FIRE CAFÉ, BAR & CATERING

(541) 436-0800 • solsticewoodfirecafe.com 501 Portway Avenue • Hood River, OR Enjoy views at the waterfront and our cozy wood fire warmth! Serving inventive pizzas with perfectly blistered crusts, wood-fired veggies, salmon, and s’mores. Creative cocktails, 11 local craft beers, wines and ciders on tap. Large heated patio and kids play area. Vegan & gluten-free options. Creative Catering and Community Events too! 72

ovino market & delicatessen and gorge cyder house

THE GORGE MAGAZINE I SPRING 2015

stonehedge gardens

(541) 386-4410 • riversidehoodriver.com Exit 64 off I-84 • Waterfront Hood River

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

“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.

THE GLASS ONION RESTAURANT (509) 773-4928 • theglassonionrestaurant.com 604 South Columbus Avenue • Goldendale

(541) 386-2828 • thegorgewhitehouse.com 2265 Highway 35 • Hood River

THE GORGE WHITE HOUSE

THE RESTAURANTS AT SKAMANIA LODGE

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. Local wines, craft beer on tap, and cocktails. Free WiFi, monthly featured artist, special events and wine dinners. Ask about catering and private parties. Spring Hours: Wednesday-Saturday 11:30am to 9pm

Featuring our own wines and hard ciders, regional wines and craft beers, farm fresh cuisine, local and u-pick fruit, cut flower fields, art, and more! Taste wine in our historic home and enjoy spectacular double mountain views. Nestled in the lower Hood River Valley just 4 miles south of town. Open: 10am-7pm, April through October. Days vary, check our website for details and off season hours.

The dining experience at Skamania Lodge is whatever you want it to be. From romantic dinners for two in the Cascade Dining Room to casual fare and jovial merriment with friends in the River Rock lounge, it’s the perfect season to enjoy the most delicious culinary delights and magnificent views offered in the Columbia River Gorge.

THUNDER ISLAND BREWING COMPANY

whistle stop espresso & deli

An adventure-based brewery that is handcrafting creative and innovative beers in the Pacific Northwest. Thunder Island Brewing makes original beers inspired by a love for outdoor adventures, with a nod to local history and with a respect for all that the scenic Columbia River Gorge has to offer. Check our web site for what’s brewing. We are now serving food and are an all-ages brewpub, please call for hours.

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.

(971) 231-4599 • thunderislandbrewing.com 515 NW Portage Road • Cascade Locks

(509) 427-0155 • Open Daily 5am to 8pm 50341 Highway 14 • Home Valley

(509) 427-7700 • skamania.com 1131 SW Skamania Lodge Way • Stevenson

Your partake listing here

Contact Micki Chapman for more information: (541) 380-0971 • mchapman@thegorgemagazine.com (541) 399-6333 • thegorgemagazine.com The Gorge is a mecca for great food and drink: restaurants, cafés, wineries, breweries, food carts, and more. Help visitors and locals decide where to dine and drink. They’ll see your ad in print and in the online digital edition of the magazine…for one affordable price! reserVe a partake listing spaCe toDaY

A local resource guide for the discerning foodie. Reviews, recipes & more: gorgeinthegorge.com THE GORGE MAGAZINE I SPRING 2015

OUR GO R GE

epilogue

Blossom time in the Hood River Valley, circa 1950s. (Photo courtesy of The History Museum of Hood River.)

THE GORGE MAGAZINE I SPRING 2015

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