HONORING THE CIRCLE OF LIFE

Mosier’s Great River combines natural burial with ecology education

story by JANET COOK | photos courtesy of GREAT RIVER

Most of us don’t like to think about death, much less our own death and what will become of us when it happens. Russell Hargrave didn’t either. But when his younger brother Robert died in 2009, that changed. Robert was cremated and after the funeral service, his ashes were distributed among several relatives.

“I felt that one of the biggest shortcomings of how we dealt with his passing was that there was no place to memorialize him, no place where I might go to think about him, and find another

friend of his doing the same,” Hargrave said. “It left a yearning for solace that continues to this day.” Later, Hargrave moved his mother to the Gorge so she could be close to him and his family as she aged. He and his wife Stephanie began to think about what his mother’s endof-life plan would be. Then, they took the next logical leap.

“I turned to my wife and, for the first time in my life, we looked at each other and asked, what are we going to do?” he said. “We looked

Russell Hargrave, above, founded Great River two years ago, and has buried two family members there.

Russell Hargrave’s mother was buried at Great River in 2019, opposite top, and his brother Randy earlier this year, opposite bottom. Burial sites at the natural cemetery range from open meadows to forests of oak and pine.

out around this place, the home we built and the land we love.” Hargrave bought his initial 10-acre property in Mosier in 1990 and has lived there ever since, buying adjacent properties over the years when they became available. He and Stephanie were married on the land in 2000, and they have raised their 15-year-old twins there.

While the answer to their question seemed clear, it brought up many more questions. Could they be buried on their land? How is it done? What will become of the property in a hundred years — who will own it?

“I personally don’t want to be preserved,” Hargrave said. “I want to give back to the earth at the end of my life, instead of taking from it.” His research led him to natural or “green” burial, a practice that has grown in recent years as people seek a more environmentally-friendly hereafter — one connected with nature and its lifecycles and eschewing the accoutrements of traditional burial like chemical-heavy embalming, elaborate caskets and concrete vaults. Traditional burial is also increasingly a land-use issue, given that cemetery arrivals far outpace departures.

“We came around to green burial because it fits,” Hargrave said. Figuring he wouldn’t be the only one interested in a final resting place amid nature in the beautiful hills outside Mosier, the quest to create a natural cemetery began. That was more than two years ago. Since then, Hargrave has been steadily working on his plan, with licensing underway that will have Great River, as it’s named, being one of the only exclusively green cemeteries in Oregon.

It has three occupied burial sites so far — Hargrave’s mother and another brother, Randy, who died in May, as well as a Gorge resident who died in February 2020.

Like most quests borne of the heart, Hargrave’s has evolved over time. Regulations, opportunity and Mother Nature have all played a part. Hargrave’s initial vision had the natural cemetery sited on 80 acres of his 195-acre property. He got the necessary permitting and in April 2019 when his mother died, she was buried on a ridge above Dry Creek Canyon, becoming Great River’s first cemetery occupant.

Then, an opportunity came along to purchase a property that abutted his which seemed better suited for Great River. Hargrave had long eyed that property, which along with expansive views included a defunct RV

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park dating to the 1970s. There were several old campground buildings that Hargrave envisioned being repurposed for Great River, including a large hall for indoor life celebrations. Everything finally aligned and Hargrave closed on the 155-acre parcel at the end of July 2020.

Less than two weeks later, the Mosier Creek Fire erupted and burned across the property, churning through stands of pine and oak. “We lost 100 acres of trees,” Hargrave said. Several of the buildings were also destroyed, including the large hall.

As someone who has immersed himself in lifecycles of late, Hargrave was philosophical about it. “The fire erased a lot of habitat,” he said, “but it opened up a lot of habitat.” As Hargrave and a crew worked to clear out burned trees and vegetation — a process that continued this last summer — he also redrew the cemetery site to include acreage on the new land.

An application is in the works for county approval of the new site, which includes six and a half acres of dedicated cemetery area spanning both the original and the new property.

Russell Hargrave stands with the simple casket he built for his mother to buried in, left. The Mosier Creek Fire burned across the Great River property in 2020, right.

Plans are to eventually expand the cemetery into other parts of the property with different natural features. As of now, it spans sloped meadows and lightly forested areas. “The vision is to extend the cemetery into other types of places with different options” for burial plots, Hargrave said.

Natural burial tends to be participatory, with loved ones often digging the gravesite, building a biodegradable casket (natural burial also allows for interment in cloth shrouds) and transporting the deceased to the site. Great River invites as much or as little participation as is wanted, and will provide all the associated services if requested.

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Over the summer, children from Let’s Get Out, a Hood River-based outdoor adventure and education company, helped to plant trees and make signs at Great River.

Trails provide access through the cemetery, and visitors will be invited to explore the land. The goal, he said, is for it to be a place where people can come and connect not only with a deceased loved one, but also with nature. “That’s what we hope we can do with this land, and the solace it can provide,” Hargrave said.

To that end, Hargrave has expanded the vision of Great River to include ecology and placebased education. “We envision something where kids could learn about the cycle of life in animals,” he said, perhaps studying them on the land and then walking through the cemetery “so the idea of death is more ‘normal.’ Or at least not scary.” Over the summer, Let’s Get Out, a Hood Riverbased outdoor adventure and education company, helped plant trees and make signs at the site.

Hargrave also has been working with architects to design a new building to replace the large hall that burned down. The existing foundation will be the base for a multi-use building with space for indoor memorials and life celebrations as well as a “discovery center,” a room where people can learn about green burial practices and about the Great River site — including the ecology of the area and its historical use by Native Americans. Family and adolescent grief programs could also be held there.

Work continues apace this fall at Great River, where Hargrave is drawing on his career as an engineer, tech executive and entrepreneur to create a place that is part green cemetery, part life celebration and ceremony venue, and part ecology and grief education center — all of it enveloped in nature.

“We’ve been calling this the full circle of life cemetery,” Hargrave said. “We want it to be as interesting for the living as it is peaceful for the deceased.”

To learn more, visit greatriveroregon.org

PARTAKE I COOK WITH US Pan con Tomate

with Fresh Basil Pesto

Recipe and photos by KACIE MCMACKIN

This “recipe” is more of a collection of favorite things on one platter: the end of summer/early fall tomatoes, preferably from your own garden or that of a friend; a fresh baguette from Pine Street Bakery or White Salmon Baking Co. turned into pan con tomate; Burrata (stracciatella and cream encased in fresh mozzarella) from The Farm Stand; Italian Talatta brand anchovies in olive oil (also from The Farm Stand); and fresh, homemade basil pesto. It’s almost enough on a platter to gastronomically transport oneself to Spain and/or Italy ... though there are few places on Earth I’d rather be in the fall than the Gorge.

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Noir Sparkling Wine – Brut Marchesi Vineyard : 2019 Emma Sangiovese PAN CON TOMATE

Cut a meaty tomato in half to expose the juice and flesh. Heat olive oil in a pan until it just begins to sizzle. Place slices of baguette in the oil until they begin to toast and turn golden. Carefully remove them from the pan, allow them a few moments to get cool enough to handle, and rub the exposed tomato half against the toasted baguette. Sprinkle with flake salt and serve immediately.

BASIL PESTO

Ingredients

• 5 cups basil leaves, packed • 3/4 cup pine nuts, toasted • 1 clove garlic, peeled • 1 1/2 tsp. kosher salt • 1/4 tsp. freshly ground black pepper • 3/4 cup extra virgin olive oil (you probably won’t use all of this) • 1 1/2 cup Parmesan cheese, grated Directions

Put the basil, pine nuts, garlic, salt and pepper in a food processor and pulse until it’s finely chopped. Scrape down the sides. Turn the blender back on and slowly stream in the olive oil until the mixture is smooth, creamy and thick. Transfer the pesto to a bowl and stir in the Parmesan cheese. Add more salt and pepper to taste.

FOUR NORTHWEST TASTING ROOMS

FEATURING FULL BISTRO MENUS

BACKWOODS BREWING COMPANY

509-427-3412 • backwoodsbrewingcompany.com 1162 Wind River Hwy • Carson Backwoods Brewing is family owned and located in Carson, WA. Established in 2012, we o er delicious beers, hand-made pizzas, outdoor seating, and welcome all ages.

Open daily: 11:30am-9pm

BRODER ØST

541-436-3444 • brodereast.com 102 Oak St. Suite 100 • Hood River Offering Nordic inspired breakfast and lunch to the gorge. Something new and exciting for the whole family to enjoy. Come try traditional recipes such as aebleskiver (danish pancakes), swedish meatballs, norwegian lefse (potato crepes) and lots more! We look forward to serving you! #broderost

DOPPIO COFFEE

541-386-3000 • doppiohoodriver.com 310 Oak Street • Downtown Hood River Relax on our beautiful patio in the heart of Hood River. Enjoy a hand crafted, in-house roasted espresso drink. Serving breakfast and lunch all day: panini sandwiches, fresh salads, smoothies and fresh baked pastries and goodies. Gluten free options available. Free Wi-Fi and our patio is dog friendly. Our tables are spaced apart and disinfected after each guest.

BALDWIN SALOON

541-296-5666 • baldwinsaloon.com 205 Court Street • The Dalles Celebrating its reopening, the Baldwin Saloon offers a traditional American fine dining experience. The menu includes dishes made with exceptional ingredients and artisanship. Serves quality homemade food, fresh meats, seafood, breads, pastas, and desserts. Try our new takeout cocktails! Open Mon-Sat | Fine dining in The Dalles Pickup & Delivery available | Order online

CASA EL MIRADOR FAMILY MEXICAN RESTAURANT

541-298-7388 • casaelmirador.com 1424 West 2nd Street • The Dalles 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. Drink specials & Happy Hour menu 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.

EL PUERTO DE ANGELES III

541-308-0005 1306 12th Street • Hood River, on the Heights We are open and happy to serve you. Authentic Jalisco Cuisine. We provide a safe dining experience. Enjoy good food and good times. Offering daily lunch and dinner specials, served all day. Happy Hour Mon-Fri. Outdoor dining available (weather permitting).

Open Daily 10am-9pm Dine-In or Takeout BRIDGESIDE

541-374-8477 • bridgesidedining.com Exit 44 off I-84, Cascade Locks Stunning views next to the Bridge of the Gods – Bridgeside (formerly Charburger) serves tasty char-broiled burgers plus an extensive menu of breakfast items, chowders, fish & chips, salads, sandwiches, and desserts. Serving breakfast, lunch, and dinner with friendly service. Gift shop • Special event room & terrace

CELILO RESTAURANT & BAR

541-386-5710 • celilorestaurant.com 16 Oak Street • Downtown Hood River Celebrating over 15 years, Celilo began with a desire to honor the bounty of the Northwest. 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. Open Tuesday-Sunday at 5pm

EVERYBODY’S BREWING

509.637.2774 • everybodysbrewing.com 177 E. Jewett Boulevard • White Salmon Everybody’s sits nestled on the cliffs of White Salmon, overlooking the Columbia River Gorge. With award- winning beers, globally-inspired food, welcoming atmosphere, and picturesque views of Mt. Hood, you’ll quickly discover why Everybody’s is a Gorge favorite. Visit Website for Updated Hours | Indoor/Outdoor Dining and Takeout (Order Online or Call)

GRACE SU’S CHINA GORGE RESTAURANT & TIGER LOUNGE

541-386-5331 • chinagorge.com 2680 Old Columbia River Drive • Hood River (Located off I-84 and the base of Hwy 35) A Gorge favorite for over 41 years! Enjoy authentic Chinese cuisine full of flavor and our friendly service. Open Tuesday-Sunday, closed Mondays Takeout with curbside service Visit us on Facebook for hours & information updates

PFRIEM FAMILY BREWERS

541-321-0490 • pfriembeer.com 707 Portway Avenue, Suite 101 • Hood River Waterfront pFriem artisanal beers are symphonies of flavor and balance, influenced by the great brewers of Europe, 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 Daily 12-7pm | pfriembeer.com

SOLSTICE WOOD FIRE PIZZA

541-436-0800 • solsticewoodfirecafe.com 501 Portway Avenue • Hood River Waterfront One-of-a-kind specialty pizzas, small plates, salads, & s’mores! Sublime cocktails, craft beer, wine, & ciders. Outdoor dining with views! Abundant vegan & gluten-free options.

Order takeout from our website above or visit our waterfront pizza truck for fast slices & soft serve! GROUND ESPRESSO BAR & CAFE

541-386-4442 • groundhoodriver.com 12 Oak Street • Downtown Hood River 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. Nitro cold brew on tap.

REMEDY CAFÉ

541-716-4020 • remedycafehoodriver.com 112 Third Street • Downtown Hood River Organic juice, smoothies, bowls, burritos & salads. House-made almond and coconut milks. Vegan and paleo options. Best quality organic and local ingredients. Organic espresso. Order Online - RemedyCafeHoodRiver.com Dine-In, Takeout and Curbside Options. Kids Corner. WiFi. “Where Healthy Food and Your Cravings Meet!”

SUSHI OKALANI

541-386-7423 • sushiokalani@gorge.net 109 First Street • Downtown Hood River We are the local’s favorite spot for fresh fish, Pan-Asian cuisine, and a huge sake selection, all available to-go only. We offer curbside pickup, 7 nights a week. With creative rolls, rotating specials, and fresh sashimi and nigiri, we also offer staples like Teriyaki, Tempura, and stir-fry dishes to satisfy all tastes. Phone orders only, starting at 4, pickup 5-8pm. Check IG & FB for specials and current menu.

THE LITTLE SEVEN SEVEN RANCH HIGHLAND BEEF

509-767-7130 • L77Ranch.com Grass-Fed Highland beef from our ranch to your home. Email to discuss beef preferences and we will assemble a $250 or $500 semi-custom box for contactless pick-up. Boxes include steaks, roasts and ground beef. Or: Visit us at our Lyle Ranch Shop to shop in a safe, open space. Ranch pick-up for boxes: by appointment, daily Ranch Shop: by appointment, Saturday and Sunday

RIVERSIDE & CEBU LOUNGE

541-386-4410 • riversidehoodriver.com Exit 64 off I-84 • Waterfront Hood River Welcome back to Riverside, where you’ll find the best food, drinks and views in the Gorge. Following guidelines for distanced dining indoors, outdoor on the waterfront, and takeout. Fresh menus change seasonally – plus an award-winning wine list and 14 taps with all your favorite local breweries. Serving Breakfast – Lunch – Dinner daily.

THUNDER ISLAND BREWING CO.

971-231-4599 • thunderislandbrewing.com 601 NW Wa Na Pa Street • Cascade Locks A brewery and taproom located in the heart of the Columbia River Gorge. The river and mountain views pair beautifully with craft beer and delicious food. Well-behaved dogs are welcome on the patio. All guests are welcome, and are expected to follow Oregon state COVID guidelines. Cheers! Reservations are recommended. To book, visit thunderislandbrewing.com.

Artist Sally Bills Bailey calls this watercolor painting The Gorge. “After living in the Gorge for so long, the images of the region are imprinted on my brain,” she said. “The rocks, rivers, trees and mountains become the shapes and colors of my paintings.” This, she said, is how she sees the Columbia River looking to the east. “I have always loved the contrast between the dry smooth hills on the north side of the river and the angular tree-covered cliffs on the south.”

The Artist

SALLY BILLS BAILEY has lived at the base of Mount Hood for more than 25 years, drawing inspiration from the mountain and other Columbia Gorge landscapes for her work. Her acrylic and watercolor paintings reflect her love of mountains, snow, trees and wilderness. Recently, winters spent in the Southwest have provided a new palette of warm colors and rugged landscapes. She’s known for her vivid paintings with bold shapes and colors, which she achieves by using lots of pigment and not much water. She loves creating both abstract and realistic work and has received numerous national awards for her paintings. sallybillsbailey.com