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Hawkeye and Huckleberry Restaurant in Bend

Brian Malarkey Serves His Own Brand of Refined Rustic Food, With a Touch of Glam

Tumalo, 1983: Nine-year-old Brian Malarkey is riding a skinny-tired 10-speed down a rocky dirt road to school. He’d already cleaned out the horse stalls at the family’s 90-acre cattle ranch and in winter, he’d have broken the ice in the animals’ water troughs. An entrepreneurial kid, he’d earned a small bundle selling Scottish terrier puppies he’d bred and was splurging on taking his family out for a steak dinner—at Beef and Brew. It was the only restaurant more exciting to him than Bend’s first McDonald’s, which opened when he was six.

Brian Malarkey posing with steak dish

It wasn’t the Central Oregon experience that draws people here today. “It was down and dirty,” said Malarkey. The first chance he got, he was off—at 17, to Portland, then Seattle, Santa Barbara, L.A., Minneapolis, and San Diego, working his way up from a chef to a serial restaurateur. After selling his first restaurant group for $25 million, he launched a second group with 10 San Diego-based concepts, including the acclaimed Herb & Wood.

Simmering on another burner throughout this time: Television — Food Network shows, Bravo’s “Top Chef,” ABC’s “The Taste,” appearances on “Good Morning America” and “Today.” While the world learned about Malarkey, he learned about the culinary world.

Dressing poured at Hawkeye&Huckleberry

Coming back to Central Oregon a couple of years ago, he saw it anew. “I finally looked around. I was like, oh, my God, this is paradise. It took me a lifetime to realize I was born in paradise. I’ve been running from it my whole life.”

His brother, entrepreneur and business partner James Malarkey, piqued the restaurateur’s interest, telling him about the ways the City of Bend encouraged new businesses with programs such as opportunity zones, that offered tax incentives. The celebrity chef said he never would have considered opening a restaurant in Bend before the pandemic. But watching the success of Rancher Butcher Chef, Bosa and Bos Taurus, he thought the timing might be right. “Those are big, loud, fun restaurants.”

Steak and sauces from Hawkeye&Huckleberry

The pair landed on the location of a former eatery and mini-golf center on Century Drive. The name Hawkeye & Huckleberry Lounge popped into Brian’s head, a synthesis of favorites, from ranch raptors and Hawkeye Pierce of TV’s “M*A*S*H,” to his dad’s dog named Huckleberry. Plus, it’s a favorite summer fruit. “And then, of course, the greatest Western of all time, Tombstone,” he said. In the film, Val Kilmer, as gunslinger Doc Holliday, has the memorable line, “I’m your huckleberry.” The brothers let Kilmer be their spirit guide. A larger-than-life, black-and-white poster of Holliday with his trademark line, blazes in pink neon and greets guests at the door of Hawk & Huck, which opened in June.

Private room at Hawkeye & Huckleberry Lounge

More than 450 guests packed the grand opening, sipping everything from “rhinestone cowgirl,” concoctions involving vodka, Cocchi, strawberry, apricot, lemon and glitter to Coors Light. Large canvas tents created glamp-styled dining and lounge areas, with faux-shearling and bourbon-colored, tufted velvet swivel chairs. Each tent was named for local towns, with tables big enough to hold an entire stockyard laid out in the form of charcuterie. James wielded a flamethrower for the one-of-a-kind ribbon-cutting, and local band The Shining Dimes played Patsy Cline.

rhinestone cowgirl cocktail
Rhinestone Cowgirl Cocktail

Second-hand guitars and old cowboy hats line the walls, waiting for patrons to grab them, get in the spirit and, of course, post photos on Instagram. A vintage trailer named Dolly, formerly owned by one of the players in the All-American Girls Professional Baseball League, which the movie A League of Their Own is based on, is tucked between the stage and a spacious event room.

A League of Their Own Trailer inside Hawkeye & Huckleberry

Malarkey recruited longtime industry collaborators and chefs Tony Torres and Carlos Anthony to carry out his ranch-to-plate culinary vision in Bend. He roped them in from endeavors in Las Vegas and San Diego respectively, letting them discover their inner cowboys while living at his family’s P-B Hawkeye Ranch. Learning what it takes for cows to go from graze to glaze is eye-opening for Torres and Anthony, self-described urban cowboys, and it’s inspiring them.

Brian Malarkey cooking in the kitchen at H&H

For Torres, that means menu items ranging from Oregon beef tartare and ranch aioli with hand-cut chips, lime chili rub, house pickles and roasted poblanos, to P-B Hawkeye Ranch 32-ounce porterhouse steak cooked over Oregon hardwood with a variety of sauces, from bone marrow gravy to horseradish cream. Add Dungeness crab hollandaise or fried oysters for a nod to the coast. Or, order a whole, roasted local pig two days in advance as a feast for eight.

patio dining at Hawkeye & Huckleberry

The secret sauce, though, is engaging the entire staff in championing the story of local ranchers through every aspect of the dining experience.

“It doesn’t take a celebrity chef, it takes great people in every area, and that’s what Brian does better than anybody — he empowers you to be great — the best chef, the best bartender, the best restaurant,” said Anthony, who has competed against his mentor on Food Network’s “Superchef Grudge Match.”

Cocktail from Hawkeye & Huckleberry

Hawkeye & Huckleberry Lounge helps boost the neighborhood as a culinary zone, from The Flamingo Room and Hook & Plow to the old-school Cascade West Grub & Alehouse — Brian Malarkey appreciates them all. “And, the world’s greatest restaurant is right across the street from me — McDonald’s,” he said.

Interior of Hawkeye&Huckleberry

Learn more about Hawkeye and Huckleberry Lounge and schedule your reservation here.

225 SW Century Drive Bend, OR 97702 | 541-728-2802

Grey Duck Ice Cream in Bend

Kate Bhatia’s Scoops of Success

It was 2 a.m. and Kate Bhatia was mopping her kitchen floor, a sticky mess after an evening of making batch after batch of ice cream, while her 2-year-old, Teddy, and 13-week-old, Eleanor, slept. This was all after a day of working remotely for a tech startup. It was at that moment in the summer of 2022 when Bhatia realized she couldn’t do it all, nor did she want to.

Her path was clear, although she’d never thought that being an artisan ice cream entrepreneur would be the career step after being a venture-backed tech product manager. She’d loved it, but her heart wasn’t in software anymore. Bhatia had moved to Bend from Chicago at the end of 2020 with her partner, Dr. Amit Bhatia, a psychiatrist. After their daughter was born, she turned to churning the sweet, creamy comfort food of her childhood years growing up in Rochester, Minnesota.

“Making ice cream was like a moment of desperation, really,” said the 31-year-old. “It was a little bit of homesickness, a little bit of postpartum hormones. I was just trying to recreate some of our favorite flavors, and it sort of just organically grew.” She’d make a few pints of ice cream and share it with friends and neighbors. Soon, people were asking for more.

Kate, of Grey Duck, enjoying a cone of ice cream

Grey Duck Ice Cream, named for Duck, Duck Grey Duck, a Minnesota version of the game Duck, Duck Goose, was born in 2022, just two weeks after her daughter’s birth. By the time Bhatia’s maternity leave ended, she was making up to 100 pints of ice cream a week at home. She’d post the flavors on Instagram—from chocolate mixed with Tony’s Chocolonely dark and milk chocolate to cream cheese ice cream with farmers’ market blackberries and a butter-toffee-coconut graham-cracker crust. They’d be snapped up in five or 10 minutes. At 7 p.m., cars would be lined up around the block to pick up the creamy pints from Bhatia’s house.

She moved on to pedaling ice cream at farmers’ markets and parks from a custom-designed bicycle. Dropping single-serving cups of her creations from footbridges to people floating the Deschutes River below, she forged new, devoted customers. Production moved to Bend’s Central District, part of the city’s Core Area Project. Allison Platt, manager of the project, said,

“Grey Duck Ice Cream is an example of a locally and woman-owned business.”

Last December, Bhatia opened a scoop shop at The Pantry, releasing two new flavors every week. Think goat cheese ice cream with a ripple of fig jam and cinnamon streusel bits or summer flavors celebrating local seasonal ingredients such as rhubarb and sweet corn ice cream.

“We’ve always wanted a small business, and that was part of the reason we moved to Bend,”

she said. “We wanted to have a place where we could be involved and could plug into community and invest ourselves. [We] didn’t expect it to happen that quickly, and we didn’t necessarily think it was going to be ice cream.”

A sign in the production facility tells the full story. It reads, “It’s not about the ice cream.” The luscious treat is a means to an end. “The end is connection, joy and real change,” Bhatia said. “That, for us, is the crux of it.”

Plate of ice cream sandwiches and sprinkles

COOKIE SAMMIES RECIPE

Makes six cookie sandwiches

Ingredients

  • 1 dozen cookies, store-bought or homemade (3-inch diameter works best)
  • 2 pints ice cream

Instructions

Remove a pint of ice cream from the freezer, leaving the lid on. Use a tape measure or ruler and sharpie to make two marks on the outside of the pint–the first at one inch from the top and the second mark at 2 ½ inches from the top. Use a bread knife to cut through the outside of the pint at the two marks to create three sections of ice cream. Remove paper from each section. Place the ice cream on a cookie, then top that with a second cookie, forming a sandwich. Place each on a tray in the freezer.

For the third sandwich, the bottom section of the ice cream needs to be flattened to fit the cookies. Place the ice cream between two pieces of parchment paper, pressing it flatter with the warmth of your hand. Once at the desired width, pop it onto a cookie, top it with the second cookie and place in the freezer. Repeat with the second pint of ice cream.

Note: If baking cookies from scratch, make sure they’re completely cool. Play around with different combinations of cookies and ice cream. Chocolate chip cookies with vanilla bean ice cream make the classic sandwich, but snickerdoodles and Earl Grey ice cream or Funfetti cookies with coffee ice cream are the next-level delicious.

Matcha Affogato

MATCHA AFFOGATO RECIPE

Ingredients

  • ½ teaspoon matcha tea
  • ¼ cup hot water
  • 1 scoop ice cream

Instructions

Heat water to just before boiling. Sift matcha powder into a small, shallow bowl. Add water and whisk the matcha in with the water until frothy, about 45 seconds. Scoop the ice cream into a small cup and pour the matcha mixture on top.

Note: This recipe swaps out classic espresso for matcha tea. Mild-flavored ice creams, such as vanilla, work best. Don’t be afraid to use an ice cream with ribbons or chunks—it will mix easily with the matcha.

BonBon on a plate

ICE CREAM BONBONS RECIPE

Ingredients

  • 1 cup white chocolate (substitutions: milk or dark chocolate)
  • ½ cup freeze-dried fruit, such as strawberries or blueberries
  • 1 pint ice cream (any flavor)

Instructions

To form ice cream balls, set ice cream on the counter to soften for five minutes. Use a melon baller or teaspoon to scoop marble-size balls of ice cream onto a parchment-lined tray. Work quickly to prevent melting. Place the tray in the freezer for two to three hours until the ice cream is solid.

To prepare the coating, place freeze-dried fruit in a blender or food processor on high for one to two minutes, or until the fruit turns to powder. Put white chocolate in a tall, narrow, microwave-safe glass and heat on high for 15-second intervals, stirring between intervals. Once the chocolate is melted, add fruit powder one teaspoon at a time, mixing well. Add enough to satisfy your color and taste desires.

Prepare a second parchment-lined tray. Remove about five balls from the freezer at a time. Using a skewer, toothpick or small fork, lift and quickly dip the ball into melted chocolate, letting the excess drip off and back into the glass. Place the coated bonbons on the tray and move back into the freezer as quickly as possible. Once completely frozen, consolidate into an airtight container. These little bites are a satisfying treat when your sweet tooth strikes.

Note: Try different combinations of ice cream and coatings, such as strawberry ice cream with a chocolate coating or coffee ice cream with a cinnamon white chocolate coating.

Explore the Elevated Fusion of Health and Flavor in Central Oregon

Fresh Peaks

Dive into an innovative flavor adventure that celebrates the bounty of the land while nourishing body, soul and planet. From organic salads and sustainable steak to vegetarian immunity boosters and a vegan version of a Vietnamese classic, the intersection of culinary creativity and rebellion against the ordinary lies just outside your doorstep.

Mama Sandy’s Mediterranean Bowl, C.R.A.V.E.

(Photo of this dish shown above, by Tina Paymaster) It’s worth knowing exactly who Mama Sandy’s Mediterranean Bowl is named for. It’s C.R.A.V.E. co-owner Sandy Egge, who has an extensive background in naturopathic nutrition. The dish, with lemon grilled chicken, house-made, creamy, roasted pine nut hummus, feta-tomato-cucumber salad, arugula and quinoa, exemplifies a menu devoted to terrific taste and great health. People don’t realize how good the dish is for them, said Egge. “It is packed with fresh oregano and thyme, things that are good for your immune system and gut health. Our focus here is, how can we bring forward really good quality food—quality vegetables, quality proteins—in a way that’s different, tasty and delicious.”

Bahn Mi Bowl, Fix & Repeat

Think of the umami and crunchiness of a Bahn Mi sandwich, except it’s vegan—and in a bowl. General Manager Abi Adams created this top-selling dish with roasted cauliflower, spicy sesame sauce, spinach, house-made sriracha-cashew vegan mayo, brown rice, pickled vegetables, daikon radish, cucumber, cilantro, purple kohlrabi and avocado. “Our food is not complicated. We use simple, fresh ingredients, and we try to present them in a beautiful way,” said co-owner Leila Carter. “You eat with your eyes first.” The focus is on healthy locally grown, organic ingredients and house-made sauces and components, such as cashew ricotta pesto and nut butters. “Every time you’re eating vegan, you are helping the planet,” said Carter.

Someone enjoying a veggie bowl
Fix & Repeat | Photo by Tina Paymaster

Rainbow Salad, Salud Live Kitchen

The health mantra “eat the rainbow” is so easy here, just order it! Salud’s Rainbow Salad is a color-packed celebration of organic goodness. Fresh greens, bell pepper, cabbage, cucumber, carrot, tomato, beets and sunflower and sesame seeds are crowned with tender microgreens from Deschutes Produce of Tumalo. The crowd-pleaser has been on the menu since Salud opened in 2013. “It’s huge, it’s just got all the goods on it, and it is probably the most beautiful,” said owner Corrine Coxey. “When I put that down in front of someone, it does look like a rainbow—it’s really amazing.” Delicious dressings range from lemon garlic tahini to garlicky vegan Caesar. The vegan, gluten-free and organic menu includes veggie-packed nori seaweed rolls with ingredients such as basil almond paté, maple-miso-chili dipping sauce and walnut-based “tuna” and cashew cream.

Roasted Beet Salad, Brand 44° N

Colorful salad and dressing
Brand 44 | Photo by Tambi Lane

Terrebonne terroir comes into focus with Brand 44’s roasted beet salad, starring vegetables locally grown at Naturally Elevated Farm, a boutique regenerative, organic grower. Arugula, spinach, goat cheese, heirloom tomatoes, pepitas, croutons and basil-lemon vinaigrette complete the dish. “It’s the perfect meal for the patio in summertime,” said restaurant co-owner Danielle Fuller, “and definitely one of our top sellers.” The balance of the menu ranges from egg dishes, house-made pastries and vegan and gluten-free items to the mimosa tower, a 100-ounce decanter of sparkling wine with a spout and glasses filled with gummy bears. “It makes you feel like a kid again, but with a mimosa,” Fuller said.

Active Culture Wholesome Bowl Bend ORegon
Active Culture | Photo by Tambi Lane

Wholesome Bowl, Active Culture

The Wholesome Bowl here is aptly named, given the satisfying ingredients: organic brown rice, organic black and red beans, cheddar cheese, green cabbage, salsa, avocado, cilantro, seasoning, topped with Active Culture’s OG Sauce. Short for Organic Goodness, the ingredients of this flavorful sauce remain a secret, but its impact is anything but. This protein-packed signature dish is gluten-free, vegetarian, tasty and a best seller. “It’s the bowl we suggest to all our meat-eating skeptics—[to show] that vegetarian food can taste good and leave you feeling full and nourished,” said co-owner Faye Wickland. The eatery makes all of its sauces and dressings daily. Don’t miss its seasonally inspired shake specials, acai bowls and happy hour every Friday.

The Jackson’s Blue, Jackson’s Corner

Adding final touches to a fresh salad
Jackson’s Corner | Photo by Tina Paymaster

Every crunchy bite of Jackson’s Blue organic salad not only imparts fantastic flavors, it’s healthy for you and the planet. The freshness of Pacific Northwest apples combines with the richness of candied walnuts, Rogue Creamery blue cheese, a tart-sweet blue cheese vinaigrette and the umami of soy-glazed steak from the ranch, 2T Sustainable of Sisters. The ranchers are on horseback with the cattle daily, guiding their grazing in a way that regenerates and nurtures the land. Chris Hall, who co-owns Jackson’s Corner with his wife, Anna, said it’s always fun to see customers’ surprised looks when the cowboys come in to deliver the beef. Less surprising is how delicious it is elsewhere on the menu, including the steak sandwich, gemelli pasta with Sunday gravy, the ribeye and kids’ meatball skewers.

Grand Tetons, NW Raw Organic Juice Bar

Salad inspired by the Grand Tetons
NW Raw | Photo by Tina Paymaster

Peak-bagging? Don’t forget the Grand Tetons—the salad, that is. Approach the bed of guacamole, make your way through black beans, cilantro, cashew cream, nacho sauce, taco-seasoned almond crumble, cherry tomatoes and green onion, then attack the “summit” made of house-made flax-carrot-chive crackers. “They’re really delicious and hearty with our nacho sauce—a spicy cashew sauce,” said manager Lila Klemroth. “They’re fun, deconstructed nachos.” Everything here is vegan, organic and gluten-free, not to mention soy-free, and decadent, too. For instance, the Big Bear gluten-free waffle is topped with whipped almond butter, whipped coconut cream, syrup, banana and candied coconut. “It’s delicious and creamy, but without any of the dairy,” she explained.

This article was originally published in Savor Magazine, Summer + Fall 2024. Read the full issue here. 

Local Businesses Redefine Eco-Friendly Summer Fun

Saturday Swimwear

Like many women, Emily LaPlume could never find a swimsuit that was both comfortable and cute, so she decided to make one. That was in 2015, when she was a junior at Champlain College in Burlington, Vermont. When she won a scholarship to study abroad in New Zealand, LaPlume decided to bring some of her creations with her, trading her swimsuits for accommodations. “I was just handing out suits along the way to women in these really amazing, beautiful places, and they started documenting it and sending me pictures,” said LaPlume, age 29. Instagram was just becoming popular, and after she began posting the photos, her swimwear started trending too.

four women getting ready to float the deschutes river

Back at college, LaPlume sought out a mentor, fared well in collegiate “Shark Tank”-style competitions, and a few shops began selling her creations. After graduation, she debated whether to continue with the business or pursue her passion for traveling. She chose the latter and witnessed global pollution’s glaring impact on Southeast Asia’s coastlines and the exploitation of low-wage workers.

Emily LaPlume owner of Saturday Swimwear A breakthrough came in Byron Bay, Australia, a surfing town that promotes sustainable businesses. “That totally reignited something in me—to completely shift the focus of the company toward sustainability—for everything from hangtags to hygiene liners to packaging,” explained LaPlume. She began using regenerated nylon made of industrial waste, such as fishing nets, and in 2019, launched Saturday Swimwear. Returning home to Allenstown, New Hampshire, LaPlume and her father converted a van into a mobile workshop and home for her new company.

Driving west, LaPlume discovered Bend. Since then, sales have doubled annually, confirming the market for her product. The suits are sewn in Portland, then sold online, at LaPlume’s shop in downtown Bend and in boutiques across the United States. No longer sewing the suits herself has freed up time for LaPlume to focus on other aspects of the business. She enjoys commissioning women artists to create nature-inspired prints for her swimwear, that swimmingly continue her goal of embracing aesthetics, adventure and comfort in a sustainable way.

Ahoya Float Tubes

Ahoya Float Tubes

Whenever Emily Hoy and Justin Novicky finished floating the Deschutes River, their mood would quickly go from elated to deflated upon seeing trash cans filled with ripped, flattened, round tubes—yet more plastic destined for the landfill. This inspired Hoy, age 48, a senior graphic and color designer at Hydro Flask, to engineer an adventure tube that’s more durable, functional and has some flair. Riffing on her name and the seafaring exclamation–Ahoy matey!–Hoy and Novicky launched the Ahoya all-season adventure tube for snow tubing and river floating.

Emily Hoy owner of Ahoya Float Tubes Ahoya tubes boast an array of well-thought-out features addressing Hoy and Novicky’s mission. An inflatable backrest doubles as waterproof storage. Strong “daisy chain” webbing lets users carry the tube, connect with other tubes and attach a reusable water bottle. There’s no rope to fall off in the river and no cup holder, features designed to minimize trash and de-emphasize drinking alcohol, which is illegal on the Deschutes River. “It’s our answer to the fast fashion of tubes,” said Hoy. 

After testing their fourth prototype, sample tubes are available this summer, with sales beginning in spring of 2025. The couple bootstrapped their startup–and credits Bend Outdoor Worx accelerator with the mentorship they needed. “We’re so thankful because we’re getting our brand voice dialed, our value propositions, our core beliefs, our ‘why’ before we release it,” Hoy said. “We want to change the way people float the river—we want to create a river-lution.”

Pick Fresh Local Products of the Season

Zealios Sunscreen

For a high level of sun protection, without painting on a coat of thick white paste, this athlete-focused brand based in Bend promises SPF performance that’s completely clear.

Zealios Sunscreen applied

Sea Salt Surf Car Freshener by Broken Top Brands

Is that the scent of beachy ocean air with notes of jasmine? No, it’s the inside of a Subaru. Hang an air freshener made with just two ingredients—essential oils and paper— from your rear view mirror.

“No Bugs” Spray by Lotus Naturals

Turns out that mosquitoes, gnats, fleas, horseflies and ticks are turned off by some scents we love. Wear this blend of essential oils, with cedarwood, lemongrass, geranium and peppermint, to keep bugs away while you play.

Lemon Citronella Candle by Broken Top Brands

This vegan, paraben-free, phthalate-free soywax candle will keep your deck, patio and dinner party bug free, too.

Meet LaPlume and Hoy on The Circling Podcast with Adam Short. Listen at BendMagazine.com/podcast.

Deschutes River fun with Ahoya River Floats and Saturday Swimwear

CSAs: Connecting Community and Supporting Healthy Lifestyles

Farmer Jim Fields climbs down from his tractor, surveying his 10-acre Fields Farm off Pettigrew Road in Bend. For the past 35 years, he has grown everything from verdant arugula and deep purple beets to slender asparagus and juicy tomatoes. Buildings have sprouted up all around Fields, who launched Central Oregon’s first community supported agriculture, or CSA, program in 1989. A program where people pay for a weekly, monthly or yearly subscription for farm-fresh items, typically paying in advance, CSAs help farmers offset expenses, from equipment to seeds. Photo above by Amanda Photographic.

The model is integral to small farms, allowing the farmer to share the risks and the rewards of farming with the community. Although Fields Farm is the only remaining farm within city limits, other CSAs have blossomed throughout Central Oregon, with farmers relying on the model to make their businesses as sustainable as their agricultural practices. 

“A lot of folks go the CSA route because it gives them that one-on-one interaction with a consumer where they can build a relationship, even beyond being at the farmers’ market, but sometimes it can be hard to get your name out there,” said Andrea Smith, agricultural support manager for High Desert Food & Farm Alliance, an organization that focuses on improving food security and access, while supporting farmers and ranchers who grow, raise, and craft good food. “To be a farmer, you have to not only be farming and executing a crop plan, but you also need to be your own mechanic, your own marketing expert. You need to know how to build a website, so there are a lot of pieces at play there,” she said.

Rainshadow Organics
Rainshadow Organics offers a program including vegetables, grains, meat, eggs and milk | Photo Amanda Photographic

Community-Supported Agriculture

Several farms have risen to the challenge and have been steadily attracting increasing numbers of CSA members. One of them is Boundless Farmstead in Alfalfa, a 20-acre mixed vegetable farm with nearly 100 CSA members, a number that has been steadily increasing since the farm began in 2017. The Boundless Farmstead CSA generates 20% of the farm’s annual revenue. About 45% of income is from wholesale-to-restaurant sales and farm stands, while 35% is generated at the downtown Bend Farmers Market, co-owner Megan Kellner-Rode explained. “Initially we thought we were going to simplify and not do the CSA,” she said. “But then we quickly realized we were out of money. CSAs are an amazing way to have upfront income, especially in Central Oregon, when you’re not getting the bulk of your income coming in until July.”

Like many local farmers, Kellner-Rode strives to find ways to make the cost accessible for a seasonal share, which at Boundless Farmstead ranges from $450 to $675 for four months of weekly shares of farm-fresh, nutrient dense, chemical-free produce from July through October. She offers a payment plan of four equal payments, the first due at signup and the following three in February, March and April.

David and Megan Kellner-Rode of Boundless Farms
David and Megan Kellner-Rode of Boundless Farms. | Photo Liam Pickhardt

Sliding Scales Make Farm-Fresh Foods Accessible

Last year, Boundless launched a new payment option to ensure all community members are able to access their CSA program by creating a sliding scale. The farm made it possible for customers to pay based on their annual household income. At Rainshadow Organics, a 200-acre farm in Terrebonne that also offers a CSA program, a payment plan is also available, and the farm is looking to offer a sliding scale option, said CSA Manager Alison Holland. Rainshadow’s CSA program is unique in Central Oregon because it includes multiple options, including a year-round “full diet” CSA of vegetables, whole grains and flours, meat, milk, honey and eggs. 

Customers can buy the shares based on the number of adults and children in their household and how much meat they want to order. Before spring, the farm had 22 families enrolled in the full-diet CSA and Holland said it hopes to add about 20 more by July.

Fibonacci Farm
Fibonacci Farm founders Lauren Rasmussen and Aaron Stubbs. | Photo Amanda Photographic

Cultivating Mental and Physical Health

At Fibonacci Farm in northeast Bend, Lauren Rasmussen and Aaron Stubbs bring a non-farming background to cultivating organic vegetables and flowers on 1.65 acres. Stubbs has a law degree with a focus on environmental law and civil rights, and Rasmussen has 20 years of experience in customer service, retail sales, marketing and business management.

Fibonacci Farm already had 78 CSA members signed up before spring had arrived, and developed its customer base by focusing on consumer needs and convenience, Rasmussen said. For example, customers can pick which items they want in their weekly or bi-weekly share. Growing diverse items not only offers customers choice, it protects the farmer from risk if a particular crop fails. 

“From a business standpoint, a majority of small farms do some type of item that is a value-added product,” said Rasmussen. “We do flowers because it’s hard to make money on vegetables. So you have to find that item that’s going to be the higher price point to get you financially where you need to be. We also do it because we promote positive mental health [through flowers], as well as positive physical health with vegetables.”

For farmers, CSAs are part of a business plan that supports a greater vision—one offering food of the highest quality grown with practices that help improve the planet, while connecting people in the community. Alison Holland said, “As with most farming, you just hope that the business catches up with the dream.” 

Rancher Butcher Chef in Bend: Where Sustainable Beef and Spanish Cuisine Meet

The first thing that grabs you is the case of beef—behind the glass, rows of thick, marbled scarlet-and-white cuts lie waiting. A few steps beyond, a phalanx of cooks efficiently introduce these cuts to flame, with Chef John Gorham, who at 6-foot-3, stands head and shoulders above his team. Beyond that, his wife and business partner, Renee Gorham, orchestrates a swirl of cocktails, music and conviviality, the recipe behind Rancher Butcher Chef’s success.

Rancher Butcher Chef Owners and Chef

Achievements are nothing new for Gorham, a six-time James Beard Award-nominated chef whose string of Portland restaurants drew wide acclaim, including Toro Bravo, Tasty n Alder, Tasty n Sons, Plaza Del Toro, Mediterranean Exploration Company and Shalom Y’all. That chapter is behind the Gorhams, since they moved to Redmond in 2020 and launched their ranch-to-table dining experience in NorthWest Crossing in August 2022 with partner manager Garrett Peck and Will von Schlegell, whose family owns 7-Mile Creek Ranch in Fort Klamath. The restaurant’s beef comes from von Schlegell’s ranch and others in the Country Natural Beef Cooperative, an organization that focuses on regenerative practices and natural cattle grazing.

Chimichurri Steak at RBC

All that care, from the raising of happy, healthy cows across millions of acres, to Gorham’s diverse culinary inspiration anchored in Spain, is tangible in each dish. The quality and flavor extend into the very marrow of the beef bones that Gorham serves, split lengthwise and grilled—6-inch troughs of unctuous goodness served with onion marmalade, salsa verde and foie gras toast. Gorham shows that the beef is so good, sometimes it’s best not to cook it at all, but instead chop it by hand for tartare, topped with a raw egg yolk and served with crunchy, grilled miche bread.

Chef cutting steak at RBC

A Spanish and ranching theme extends to its cocktails, too. The Prescribed Burn is a concoction of Bulleit bourbon, amaro, smoked Cinzano vermouth and bitters. The La Vida Verde blends Vida mezcal, Lillet Blanc, and an herbal liqueur with fennel, lime and soda.

Cocktails at RBC

The next project for the team behind Rancher Butcher Chef is a tapas-inspired Bar RBC, slated to open this spring, in the former Dogwood Cocktail Cabin on downtown Bend’s Minnesota Avenue. The new endeavor will draw on Gorham’s love affair with Spanish cuisine, the driving force behind the former Toro Bravo, combined with some of the signature dishes of Rancher Butcher Chef. Two of the dishes from the restaurant will appear at Bar RBC: the txuleton, an enormous, 64-ounce porterhouse steak—all tenderness on a T-shaped bone, and potatoes bravas, with their crispy, fried edges that cling to a viscous sauce of onion, garlic, chili, tomato and white wine.

RBC potatoes bravas

“A dish that I love that we had at Toro—it was part of another dish, but I’m going to serve it by itself — is pisto Manchego, which is Spain’s ratatouille, and Gildas, which is a big deal in Spain. It’s a skewer with anchovies, olives and pipparas (spicy-sweet Basque) peppers,” said John Gorham.

The wines will all be from Spain, along with a large list of sherries, vermouths and sherry-driven cocktails.

Gorham first fell for Spanish cuisine on a trip to Barcelona nearly two decades ago. He returns to Spain every year as a guest chef on intimate, off-the-beaten-path food tours, from farms and ranches to wineries, festivals and more.

“We’ve harvested mussels, oysters, clams and grapes,” he said. “We went to the rice paddies of Valencia Bomba rice (known as the finest rice for paella), into little villages and had three-star Michelin chefs come out and cook different paellas for us.”

Rancher Bucher Chef Greens

During one of the tours, he swam with bluefin tuna, Renee Gorham added, and although he lost his wedding ring in the process, it was a fantastic experience for him. Each visit serves to inspire him further, she said. He dreams of living in Spain one day, but until then, he’s excited to see the growth and evolution of Bend’s culinary scene.

“Bend is very similar to what I saw in Portland in ‘07, being ripe to be a food town,” he said. “I think that Bend is going to become that, I think that it’s going to become a food city.”

Rancher Butcher Chef

2838 NW Crossing Drive Suite 120, Bend | 541-797-7900

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Central Oregon’s Startup Community Climbs Upward

From Hoodies to High Tech, This is Central Oregon’s Startup Scene

Long-distance backpacker James Parsons grew frustrated in his search for performance hiking garb made in an eco-friendly way, so he decided to make something himself. Today, he’s a business of one, sewing and shipping Bend Alpha Hoodies from his garage, the headquarters of his new business, Magnet Designs.

The story is emblematic of others in Bend who solved a problem or filled a market gap with a similar hero’s journey: Bend Research in the ‘70s, Deschutes Brewing in the ‘80s, and in the 2000s, Hydro Flask, Humm Kombucha, Ruffwear and G5 are some of Bend’s success stories. Post-pandemic, the local ranks of aspiring entrepreneurs are growing, and their business ideas are being received in a new era of the Central Oregon startup ecosystem. The long-supportive, talent-packed community is reinvigorated, evolving and growing.

Data Reveals Dynamics

“It’s rare for a city the size of Bend, less than 200,000 (population), to have the amount of startup activity that we have,” said Brian Vierra, venture catalyst director at Economic Development for Central Oregon (EDCO). In 2022, 3,304 new businesses launched in Deschutes County, compared to 1,613 in 2012, an increase of nearly 105 percent, according to Business Oregon, the state’s economic development agency. This puts the region in roughly the top one-third nationally. At the same time, Bend is one of six small cities of 1,334 in the country that ranked highest for the most startups per capita, according to a report by TheStreet.com.

EDCO takes a specific interest in startups, and Vierra said he is currently working with 80 early-stage startups—companies looking to scale their product beyond Bend and Oregon—connecting them to resources, from marketing and sales to operations and legal services. The numbers support Bend’s self-described startup economy, but what’s the reason? Rankings such as WalletHub’s recent survey placed Redmond 16th and Bend at 23rd among the nation’s “best small cities to start a business,” based on the business environment, business costs and access to resources. Vierra calls Central Oregon’s culture of collaboration its “secret sauce.”

Post-Pandemic Positivity

Since the pandemic, the widespread use of videoconferencing and other online collaborative tools has helped people start businesses anywhere in the country, if not the world, allowing Bend to become a chosen launch pad. “The technology is now available to hire people anywhere, really quickly, really easily and to get them to collaborate and work on a team without being in the same physical location,” Vierra said. “We might not have the capital or equity of a larger market like Seattle or Portland, but our competitive advantage is cooperation. That’s been an intentional push, and we did a lot to build that.”

To create a culture of collaboration for local startups, organizations and incubators have risen to help the region become an entrepreneurial hub. Through events such as Central Oregon PubTalks and Bend Venture Conference to High Desert Innovation Fest, the area’s veteran entrepreneurs are accessible and willing to help. “So many of our current successful startup owners can remember when they were new and looking for connections and resources,” Vierra said.

EDCO has boosted Bend’s reputation as a startup town by hosting the Bend Venture Conference (BVC), which began 20 years ago and has grown to be one of the largest angel conferences in the country. Each fall, finalists vie for investment awards from funds established by individual investors. Since it began, the conference has spurred more than $14 million invested in 59 companies. This interest in the startup economy pencils out. “The ROI [return on investment] justifies our focus on early-stage development,” Vierra said.

This led to the inception of the High Desert Innovation Week, which debuted in the fall, and was held the week before BVC. High Desert Innovation Week connected companies and investors from around the country with startup showcases, networking, talks from leaders in a range of industries, pitch events and investment awards. “In the last couple of years, we’ve started meeting up and connecting with more tech entrepreneurs,” said Kyle McLeod, founder of startup consulting company Cloud99 and one of the week’s organizers. “There are a lot of us, but it hasn’t always felt like an overarching community. We’ve become much more connected in recent years.”

Nurturing a New Local Sector

Fuel for Central Oregon startups also comes from organizations such as Cultivate Bend, which launched in February 2023 with the goal of creating an ecosystem of growth for consumer packaged goods, or CPG, in the natural products sector—think food, beverages, cosmetics and cleaning products. The trade organization’s board of directors includes Thomas Angel, co-founder of Altitude Beverages, and Paul Evers, CEO and co-founder of Riff and Crux Fermentation Project. In less than a year, they’ve attracted 177 new members.

Cultivate Bend is gaining both notice and momentum, with engagement from leaders such as those at the Oregon Department of Agriculture and Oregon State University’s food science department, explained Evers. The office of U.S. Sen. Ron Wyden also contacted the organization about ways to get federal programs to support food and beverage brands in Central Oregon.

Then, there’s Built Oregon, a Portland-based network and accelerator for Oregon consumer product companies, which collaborated with Cultivate Bend for its annual Built Festival, held in Bend this past fall. Marking the first time the event was held outside of Portland, it attracted 200 participants for discussions with industry founders and leaders. “We see people in the food and beverage industry who move here and feel like they need to reinvent the wheel, in terms of figuring out who they need to meet and connect with,” said Angel, of Cultivate Bend. “We’re here to speed up that process by helping plug entrepreneurs into our industry.”

Outdoor Industry Gains Steam

The outdoor sector has been fertile ground for Central Oregon businesses. Bend Outdoor Worx (BOW), a startup accelerator for outdoor-focused businesses, has been supporting entrepreneurs with mentorship, branding, e-commerce coaching, legal consulting and other resources since 2014. Co-founder Gary Bracelin said that during the pandemic, most outdoor-product companies saw business spike as people spent more time outside. Bend Outdoor Worx took a hiatus during the pandemic, then in 2022 launched an in-person and online hybrid version of its four-month program. Companies can participate in three in-person, intensive two-day sessions. The rest of the program is held online or in separate meetings.

Applications doubled the first year of the hybrid program, with roughly half of the startup founders hailing from New York, Austin, Denver and Memphis, and the other half from Central Oregon. “The pandemic spawned plenty of side hustles and latent entrepreneurs to just go for it,” Bracelin said.

BOW Incubates Outdoor Startups

Several local companies from the 2023 cohort experienced huge growth, including Broke Supply Company, a Powell Butte-based equine accessories and apparel company. The Robert Axle Project, another born-in-the-garage company manufacturing bicycle parts, upped its earnings to $4 million with BOW’s help. ToughCutie, a company dedicated to designing high-quality socks for women, reported a 10-fold revenue boost thanks to the incubator.

Success Leads to Success

Another indicator of startup significance is the plan for an Innovation District at OSU-Cascades, slated to open in 2028 as a base for research, technology commercialization, incubation and economic development. The 24-acre district will feature 500,000 square-feet of tech, light-industrial, office, commercial, experiential retail and multipurpose event and performing arts space, as well as workforce housing. It will also be the base for SnoPlanks Academy. Entrepreneurs James Nicol and Ryan Holmes founded Bend-based SnoPlanks, makers of bamboo snowboards, in 2012 and in December gifted the company to the campus to allow students real-world operations, leadership and management experience. In 2015, SnoPlanks won an early-stage award at the Bend Venture Conference and completed the BOW accelerator for outdoor companies. Soon, the company will provide training for future entrepreneurs.

Why Bend is a Dream Town for Adventurous Entrepreneurs

It’s this cycle of success begetting success that is a hallmark of Central Oregon’s startup community. For EDCO’s Vierra, that also means seeing startups that scale, become profitable and employ 50 to several hundred workers. “We need more success stories…and recycling of capital,” he said, referring to the process of investors reinvesting capital acquired from successful companies into new startups. “That’s how it was for Silicon Valley,” he said. “It’s this virtuous cycle.”

That cycle isn’t set in motion, though, without ingenuity and support. Tosch Roy is 13 years down the trail of his entrepreneurial journey as founder of Free Range Equipment, maker of sport-specific, art-adorned backpacks. Like apparel-maker Parsons, Roy started out as a one-man show, sewing what he needed for his outdoor adventures. Today, Roy’s packs are sold throughout the United States—growth supported by the local startup landscape. The path to success of a new business is steep, twisting and sometimes precarious, but in Central Oregon, it’s not without a growing number of creative, expert guides to lead the way.


James Parsons Magnet Designs James Parsons: Magnet Designs

Year founded: 2023 | Number of employees: 1

What was the impetus for creating your company?

The idea for my company came during my time thru-hiking the Pacific Crest Trail. I came home wanting to do something that kept me involved in trail culture, let me be creative, let me live simply and let me treat other humans and the earth with respect. Magnet Designs is a culmination of all the skills, knowledge and values I’ve accumulated in my adult life.

Who were your early supporters?

I have a lot of trail friends from over the years who help me test gear, give input and model for me. More generally, I take inspiration from all the other cottage companies that are making gear in the USA with ethics and environmental consciousness. They show me it can be done.

What do you see as the biggest challenge or obstacle to success as a small business startup?

The biggest obstacle, in this industry, is competition from huge companies that make their gear overseas for literally less than $1 labor per garment. The amount of money that it frees up for them to use for marketing overwhelms the cottage brands so incredibly.But, there’s a growing market for locally made, craft clothing items using USA-made fabrics, made by craftspeople who live the lifestyle and truly know the products they are making—and why they are making them.

What opportunities are unique to a founding startup in Central Oregon?

For what I’m doing, being here is a fantastic opportunity. Bend is a brand. And it’s a heck of a playground for testing and developing gear to be used in extreme conditions. There is a strong community of backcountry people here to help with a lot of aspects of the business. People here tend to value what I am doing. Not much is made here, especially not outdoor clothing, so I definitely feel a groundswell
of support from the local area.


Alicia Lovejoy, Triumph Outpost Alicia Lovejoy: Triumph Outpost

Year founded: 2015 | Number of employees: 1

What was the impetus for creating your company?

Triumph Outpost was born during a period of personal struggle and change in my life. My husband and I were raising small children at the time and had just moved to Bend. I ran a successful Etsy business sewing cloth diapers for a few years but was feeling burned out and needed a change. Then came the opportunity to travel to India and support an aftercare facility for young women rescued from trafficking there. My passion for that cause grew and my desire to start a small business to benefit its effort was born. Triumph Outpost is dedicated to serving the anti-trafficking effort, both locally and abroad, while pursuing community and collaboration locally to further benefit women entrepreneurs. It’s a broad vision but it’s been awesome to see what we have accomplished over the past eight years.

What organizations provided mentorship?

As a business, we have benefited from SCORE [mentorship] coaching and have appreciated the support we’ve received at COCC from the business department. Overall, our best support and mentorship has happened through building relationships with other vendors and small business owners that we have met over the years.

What opportunities are unique to launching a small business in here?

Oregon is a wonderful place to start a small business, especially one that is artistic or creative in nature. The small-business community is supportive and forward thinking which makes the process feel less daunting and overwhelming. The coalition of small-business owners, especially in the artistic community, make collaboration and support their first priority over competition, giving this community a unique sense of positivity.

Where do you see Triumph Outpost in the future?

Over the next five-10 years, I see us collaborating with multiple people and businesses to bring new projects to life. I would love to expand our reach into the wholesale market as well. This next year, I plan to work closely with Jill Crotwell of Stitch Leather—who manages the bulk of our production—to bring new ideas to fruition and expand our web offerings. We have big plans for Triumph Outpost and exciting new things on the horizon.


Annie and Ryan Price, Broke Supply Company Annie & Ryan Price: Broke Supply Company 

Year founded: 2022* | Number of employees: 2

What was the impetus for creating your company?

I was on a ride in the Badlands and the saddlebags I was using kept shifting to the side until they were completely sideways on my horse. They essentially were the same style of bags I’d been using since I was a kid. I thought, “this is ridiculous,” Ryan is an industrial designer who specializes in bags! We make rad, premium saddle bags, then literally go right out our back door and test them. I’ve also always wanted to do something to help horses. In order to inspire you need a pretty big platform. What better way than to make badass horse products and then lead by example when it comes to caring for horses.

What are your current plans to scale the company?

We are currently in that process. It’s a huge learning curve but there are so many incredible minds in Bend that are willing to help guide you if you are willing to learn. We will branch into wholesale in 2024 which will help grow the company. Currently, we are only direct to consumers.

What do you see as the biggest challenge or obstacle to success as a small business start up?

Being an entrepreneur takes a completely different mindset. It takes discipline, and you have to be willing to take risks and also work your buns off for not a whole lot of return in the beginning. My parents were entrepreneurs, so I grew up with the mentality a bit or it might have been a real wake up call. It’s a huge learning curve but there are so many incredible minds in Bend that are willing to help guide you if you are willing to learn.

What opportunities are unique to a founding startup in Central Oregon?

Bend Outdoor Worx is invaluable. Right at your fingertips are some of the most talented, brilliant, and giving people in the outdoor industry. It’s surreal that they are all so giving and willing to help.. We’ve lived all over the United States, and Bend has something really special for entrepreneurs.


Tosch Roy, Free Range Equipment Tosch Roy: Free Range Equipment

Year founded: 2011 | Number of employees: 4

What was the impetus for creating your company?

The external answer is I was frustrated with the backpacks that I was using for climbing and backcountry skiing that were adequately simple and light but inadequately featured for each specific sport. I felt like both could be achieved, and I think I found that balance with our Raven and Big Medicine packs. The internal answer is I was going through the motions at college and looking for something more creative and fulfilling—I found that outlet in the form of stitching up backpacks for friends at school.

Who or what were/are your early mentors/supporters?

Ummm all of Bend? I reached out and talked to just about anyone that had business/life experience and would listen to my questions. Turns out that’s quite a lot of people in Bend. I’d be curious to see what kind of support you receive as a young, aspiring entrepreneur in other cities around the U.S. but I received no shortage of help here in Bend.

What opportunities are unique to a founding startup in Central Oregon?

The business community in Bend tends to be exceedingly giving with its time, and that’s made such a big difference for me. There’s also a decent amount of infrastructure for startups like the Bend Outdoor Worx, the Pub Talks that EDCO puts on as well as the Bend Venture Conference and Breakout events. I could keep going but those were the things that helped me get my foot in the door, learn how to talk the talk, and played a big part in leveling up Free Range.

Where do you see Free Range Equipment in five years, or how about in 20 years?

I just want it to be fulfilling and fun for all parties involved; I want it to produce a healthy profit (mostly so it’s stress-free) and operate in alignment with its mission and values. I’m not exactly sure what that’s going to look like yet, but if we can make those things happen, I’ll call it a success.

Illustrations above by Davi Augusto.

More Bend Startups to Read About

Past articles on bendmagazine.com about Central Oregon businesses, ventures, and the people behind them.

Read more about our vibrant Central Oregon business scene here.

Bend’s Outdoor Pioneers

The gear, inelegant. The methods, crude. The hair, long. The pants, flared. The fun – full tilt. Bend’s “outdoor pioneers” transformed a region that would draw people from around the world with a thirst to explore the new. They were the founders of fun, Central Oregon’s original trailblazers.

Written by Cathy Carroll and Eric Flowers


When it comes to describing Bend’s outdoor recreation, the world has nearly exhausted the superlatives. The trails, rivers, lakes and mountain slopes fuel the area’s rapid population growth and an economy supported by a half-billion dollars in annual tourism spending. While this may be a year-round playground, it was once just a working town with a view. Whether you’re a weekend warrior or a die-hard adrenaline junkie, you have others to thank for blazing the literal and proverbial trails that now define our region.

Our Outdoor Pioneers are still outside doing nearly every activity they founded decades ago, so if you run into them on the trails or at a local watering hole, say thanks and buy them a round. We owe them one.

Virginia Meissner
Virginia Meissner

Nordic Skiing at Mt. Bachelor

Native Minnesotan Bob Mathews had stayed on at St. Cloud State College through the Vietnam War, and with a degree in history, didn’t know what he wanted to do this life, so he hit the road. While helping some of his high school buddies move to Bend to work at Mt. Bachelor, he got a job teaching cross-country skiing there.

“Cross-country was an afterthought at that time, so I went to Bill (Healy, a co-founder of the Mt. Bachelor ski area) to make something out of it,” said Mathews. “I typed a one-page proposal, and he said, ‘Yeah, let’s do it.’ It was the right time and the right place, and he was an incredible guy to work for.”

That was in 1976, when there was just one small loop for cross-country skiing, and Mathews proposed a Nordic ski school separate from Mt. Bachelor’s alpine ski school. Mt. Bachelor began grooming a few cross-country skiing trails using one of its first snowmobiles. Just like that, the Mt. Bachelor Nordic Center was born, rooted in the spirit of camaraderie from a simpler, bygone era.

“Most of the people who worked up there were—I don’t know—ski bums,” said Mathews. “They hadn’t gone to college for ski area management, so people did a lot of on-the-job training. They were there for the moment, and they liked to ski. It was a fun place to work, the whole industry was in an upswing.”

Nordic Ski Camps and Races

Mark Pearson and Bob Woodward, 1986
Mark Pearson and Bob Woodward, 1986

Mathews and Bob Woodward ran Nordic ski camps and races, drawing hundreds of people. In 1978, the year Woodward had moved to Bend, he helped stage the Cascade Crest Marathon cross-country ski race from Mt. Bachelor to Little Lava Lake and back. Racers carried their own water with no aid stations in sight.

“It was a real wilderness cross-country race and spurred interest in long-distance racing,” said Woodward, “people showed up from Portland because it was the only groomed Nordic in the state. People went home saying Bachelor was a great place to go, and that Bend was cool.”

Woodward had moved to Bend two years after he and his wife, Eileen, had first visited and vowed to make the small logging town with a population of less than 18,000 their home. Working as a freelance sports writer and photographer, Woodward shared his passion for cross-country skiing by running a summer ski camp at Mt. Bachelor, a tradition he began during his first few months in Bend and carried on for the next fifteen years.

The geography-is-destiny quotient played out on a micro level as the Klister Korner gang, a group of Portland Avenue area denizens who took their nickname from a sticky cross-country ski wax,  generated interest in Nordic skiing, mountain biking and whitewater kayaking.

“It was natural synergy, with everybody loving and living to do all that stuff,” said Woodward. “We were exploring all the time, and there was always something new, someplace new to tour. Discovery was the key word, whether it was technique or things to do on the snow like snow camping.”

Designing Nordic Trails

As Mathews designed and cut out new Nordic trails, he paid homage to his compatriots, naming Oli’s Alley for Dennis Oliphant and Woody’s Way for Woodward. By the time Mathews left his position as director at the Nordic Center in 1992, the groomed trail network had expanded to fifty-six kilometers, with several hundred season-pass holders. 

“There was a real sense of a little community that was building these sports, and it was the key to why it lasted,” said Woodward, who at 76 still skis and bikes frequently. “We got involved, stayed involved and spread it around. I’m tickled to death that there’s so much interest in Nordic. The only thing that bothers me is that people take it so seriously now. We had the dress-up days and kept a sense of humor about it at all times,” he said. “We’d get serious a few times for races, and the rest of the time was always about the fun and camaraderie. When I raced mountain bikes as the Reverend Lester Polyester and Art Deco, there were people in town who would call me Art–‘Hey Art, how you doing!’ There was nudging and winking a jaundiced eye for anything too serious–everybody was in on the gag.”

These modern-day enthusiasts were building on the earlier roots of cross-country skiing in Central Oregon, established by those such as Virginia Meissner, a mountaineer, and Bend’s Nordic first lady. She began teaching cross-country skiing at Mt. Bachelor when the ski area opened in 1958.

“They would have to go out and break a trail because they didn’t have grooming equipment back then,” said her daughter, Jane Meissner of Bend. “They had a first-generation snowmobile and would drag a sled behind them with two boards to make ski tracks.”

Throughout the ’70s and ’80s, Virginia Meissner taught cross-country skiing through Central Oregon Community College. She was known for her patience, encouragement, passion for sharing her love of the outdoors and for her perennially tan face. In the early ’70s, Meissner helped form the Central Oregon Nordic Club and served as its president, developing Nordic trails at Swampy Lakes, Dutchman Flat and Vista Butte. After Meissner died in 1988, the U.S. Forest Service named the Virginia Meissner Sno-Park in her memory.


Bachelor Summit, 1976.
Shown from left to right: Tim Boyle, Dan Ipock and Gary Bonacker, Bachelor Summit, 1976.

Bend Mountain Biking

If there is a sport more firmly rooted in Bend’s DNA than mountain biking, it hasn’t yet been discovered. The sport has its international roots in Marin County, California, where bikers in the late ’60s and early ’70s were first experimenting with off-road riding. But Bend is the official birthplace of mountain biking in the Northwest, and the founders here needed no more inspiration than their own sense of exploration and some fat tires. 

Before Central Oregon became a world-class mountain biking destination, there was Phil Meglasson riding forest roads and deer paths on a second-hand mountain bike he got at an auction in Fossil.

Phil Meglasson

This true pioneer of mountain biking in Central Oregon, along with his friends (including Bob Woodward and Dennis Heater) began riding the area’s forests and deserts at the dawn of mountain bike manufacturing in the early ’80s. Phil’s Trail was originally called Double-Cut Tree Trail, for a tree halfway up the canyon, but as mountain biking began to take hold and the area gained popularity, the U.S. Forest Service started referring to the area as “Phil’s,” and the name stuck.

In those days there were no signs. No maps. Meglasson and Heater, who founded the area’s first mountain bike fraternity, took old logging and forest service roads wherever they led, veering off on game trails that served as the precursor to what is now the area’s legendary singletrack.

Phil’s Trail in Bend

“That’s how Phil’s Trail got started,” Heater said. “We’d follow it as far as we could and then we’d start bushwhacking.” The intrepid pioneers cobbled together spare parts to turn a Schwinn cruiser into an off-road cycle. This typically meant new handlebars, motorcycle grips and oversized tires. The tools were inelegant. The methods were crude. (Heater remembers using a two-by-four to pry open the frame of his Schwinn to accommodate the new fat tires.)

“We could name everybody in Bend who had cycling shorts–and they were wool.” said Dennis Oliphant. If bike shops didn’t know what to make of these DIY “dirt bombers” as they referred to themselves, neither did anyone else, including the Forest Service, whose timberlands were quickly becoming the playground for the pioneering bikers.

“We wanted to go where no other bicycles had gone,” Heater said. “Back in the early days before the wilderness was closed (to bikes) we rode around the base of the Three Sisters in a single day. Talk about a gnarly ride.”

A Vietnam veteran with thick muscled arms, Heater grew up around Gilchrist riding his bike down gravel roads to reach fishing holes at Wickiup Reservoir. After losing his job in Southern California in the ’70s, Heater returned to Central Oregon. He started mountain biking shortly thereafter because he “couldn’t throw his motocross bike over a fence.”

A gregarious guy with a penchant for adventure, Heater organized group rides and off-road biking events around Central Oregon. He founded the Black Rock Club with a dozen other dirt bombers and a box of black T-shirts with no sleeves, printed with the club name.

“When it came to trails, it was Phil. When it came to fun it was Heater,” Woodward said.

The Grit of New Trails

What the early adopters lacked in gear, they made up for in sheer grit. They rode Waldo Lake, made the first mountain bike trip up Burma Road Trail at Smith Rock and cut the heart of the trail system west of town. Other things were done, well, just because. That includes Gary Bonacker’s seminal descent of Mt. Bachelor with Tim Boyle and Don Ipock.

Armed with lightly modified cruiser bikes outfitted with coaster brakes, the trio hiked their steel frames up undeveloped summit slopes. It was October of 1976, nearly two decades before most people would even hear the term mountain biking.

A speed record may have been set, but never recorded. It was a different time. It wasn’t about conquering the mountain, it was about proving to themselves and maybe a few naysayers that it could be done. “Every one of the sports, it was uncharted water. It was new to here,” Woodward said.

Bonacker recalls training on Tumalo Mountain for the planned first descent of Mt. Bachelor. It wasn’t unusual for the group to run into the occasional hiker on the trail. At the time, the notion of bikes on sub-alpine trails was so unprecedented that the hikers would look at them as if they were from another planet. Bonacker and his merry band of bikers may have appeared fanatics and freaks to the outside world. But they never questioned the logic. “It was there. We needed to do it,” he said.

Closing in on 70 years old, Heater looks with awe at what the sport has become. From its humble beginnings, an entire industry and way of life that is now integral to Bend has grown. Dennis is still a regular trail rider, and the sport has a great future, in large part because of its storied past.

“I’m shocked that a few people have noticed that I was part of that gang that started it all,” he said. “And I think that’s a pretty good badge. I can’t think of another sport that I’d want to promote as much as mountain biking.”

Read more about these same trails today. Our complete guide to mountain biking here.


Sun Country Tours, 1979
Sun Country Tours, 1979

Bend Whitewater Rafting

Look around today and signs of river culture are everywhere in Bend. The region’s primary export, Deschutes Beer, takes its name from the river that cuts through downtown. A newly minted whitewater play park opened this past fall–the crown jewel of a paddle trail that stretches from the high lakes around Mt. Bachelor to Bend.

It wasn’t always so.

Back in the 1970s, the Deschutes River was still the lifeblood of agriculture and industry. Recreation was an afterthought. That all changed in the 1970s with the Klister Korner gang. The tightly knit group included Bob Woodward, Gary Bonacker and Dennis Oliphant who, together with a larger group of friends, started breaking down the boundaries. The approach was the same they would also take with mountain biking, substituting cheap kayaks and Army surplus rafts for their Schwinn Torpedos.

Together the group with its rotating cast of characters, including Woodward who had brought some whitewater experience and a passion for exploration, made the first kayak trips down the lower Crooked River, at that time a largely uncharted area filled with technical water and ever-changing obstacles thanks to its flood-and-drought regimen.

The group tamed Big Eddy, setting the stage for Oliphant to launch a rafting business out of the Inn of the Seventh Mountain (now Seventh Mountain Resort). He parlayed that into Sun Country Tours, the region’s premier river-guiding business.

Dennis Oliphant, Gary Bonacker and Bob Woodward, 1970s.
Dennis Oliphant, Gary Bonacker and Bob Woodward, 1970s.

Oliphant had arrived in Bend in the winter of 1977, fresh out of college at the University of Oregon, for a recreation management internship at the Inn of the Seventh Mountain. During that internship, Oliphant proposed and drafted a budget for a program to do rafting excursions on the Deschutes River. Commercial rafting was in its fledgling stage in those days. Cobbling together Army surplus rafts and learning from trial and error, Oliphant and the other program employees brought 4,000 people down the river that first summer.

“We certainly weren’t all-stars, but we were adventuresome enough and maybe a little crazy,” said Oliphant, whose company guided its millionth guest down the river last summer.  

When Oliphant and his running mates weren’t guiding, they were exploring and pushing untested boundaries. As usual, Woodward wasn’t far from the action.

Home Base for Paddlers

A reformed outdoor retailer-turned-adventure writer and photographer, Woodward used his industry contacts to wrangle at a super discount an entire truckload of Hollowform kayaks in 1979. They arrived on the back of a flatbed truck outside of Sunnyside Sports, one of only two shops on Bend’s west side and a gathering place for the area’s early outdoor adventure addicts.

Oliphant recalled hawking the novel, thirteen-foot (and one-inch) plastic boats around town. It didn’t take long for the idea to catch on. “It was like instant kayak community,” he said.

The group made their paddling home base at First Street Rapids, where Woodward taught Bonacker and others the basics, including how to roll a boat. “First Street was like a clubhouse,” said Bonacker, who sharpened his skills on the small wave that still attracts kayakers almost four decades later.

The First Documented Run of the Deschutes River

It wasn’t long before the ragtag group was adding more firsts to their growing list of outdoor exploits. Woodward and several others made the first documented nonstop run of the Deschutes from the Riverhouse to Tumalo State Park. It took two attempts and a small log removal project. Two weeks later, Oliphant would join them on the same run.

Soon they were venturing out of Central Oregon down the Klamath River, where they took on the expert-rated stretch below the John C. Boyle Dam at full high-water stage. It was on this stretch where Bonacker, who has lived twelve years with brain cancer and still bikes to work, had a near-death experience.

Bonacker recalls that he had attempted to “wet exit” his boat, dubbed “Fidel” for its brown, cigar-like profile, in a powerful eddy. Rather than slide out of the river’s hydraulic current as he had planned, he was recirculated. It ripped off his boat’s spray skirt–and his shoes. Unable to swim out, Bonacker was pulled down.

He remembers struggling, then, finally, relaxing. A single thought popped into his mind: the headline of tomorrow’s paper, “Bend Man Drowns.” It was then that he looked up and saw the white paint on the top of his boat. Energized, he struggled up through the current and poked his head into the inverted seat hole of the craft and the awaiting pocket of air. He was rewarded with his first breath in what felt like hours. Steadied, he maneuvered the upside-down boat out of the eddy to safety. The rest of the day brought multiple portages around the remaining rapids, and Bonacker’s nerves frayed.

His eyes are bright, soft and kind. His salt-and-pepper hair neatly combed. His skin is freshly tanned thanks to a two-week late winter stay in Baja, Mexico. His arms, however, are thin. He acknowledges that his kayak rolling days are over. Living with cancer for more than a decade, Bonacker has learned to accept some limitations even as he defies his doctors’ expectations.

Some of the risk-taking in his earlier years he chalks up to youth and ignorance. But he has no regrets. “If you start thinking about the “what ifs,” you’re probably done kayaking,” he quipped.

More than thirty years later, he’s still paddling, looking for the next adventure. Cancer be damned.

Read more about white water kayaking around Central Oregon today.


Alan Watts, 1989
Alan Watts, 1989

Rock Climbing at Smith Rock

During the 1950s, Jack Watts and fellow Madras residents Jim and Jerry Ramsey started climbing at Smith Rock, putting up dozens of first ascents before it became a state park. Two decades later, Watts’ son, Alan, began climbing at age 14 with high school buddies. It was an inauspicious start to the birth of American sport climbing. Clad in the neon-colored lycra of the day, he–and Smith Rock’s standard-setting sheer canyon walls–would become world famous.

“The biggest obstacle I faced at the start was that almost no one climbed,” Watts said. “Developing the climbing at Smith Rock was not something that a young man should be doing with his life. My mom, in particular, was intensely concerned. Part of her concern was practical—I might very well kill myself pursuing my dream, but just as concerning for her was the fact that climbing wasn’t what normal young men did with their lives. Something must be wrong with me. Much like ski bums and surf bums, I was a climbing bum, more an outcast from society than a part of it.”

In 1979, traditional climbing was still the norm and sport climbing was controversial (people chopped off bolts in rock walls and got into fistfights). On top of this, Smith’s soft, crumbly volcanic rock is not the typical surface sought by climbers. Watts, however, having honed his rock climbing skills near Eugene during college, was drawn to the possibilities for the towering walls and textured spires.

“I spent so much time at Smith, I started noticing all of these unclimbed routes,” he said. “Almost everything done before 1980 followed a line up one of the natural crack systems splitting the walls. Once I started doing new routes at Smith Rock, it became apparent that traditional climbing tactics (used at Smith Rock and throughout the U.S.) wouldn’t work. I couldn’t just start from the ground and climb to the top. There was no way to protect myself in case I fell, and the rock was often dangerously loose.”

Rather than creating climbing routes from the ground up, Watts began bolting them by rappelling from the top of the wall to get a closer look at whether a route was possible, then drilling into the wall to place permanent bolts. Unbeknownst to Watts, this method of establishing climbing routes was catching on in Europe, but it was still relatively unheard of in the U.S. As a result, Watts took Smith Rock and American rock climbing to a new level.

Thanks to Watts, Smith Rock is now known as the birthplace of American sport climbing and attracts top climbers from all over the world. One classic route, Chain Reaction, became the most photographed route in the ’80s and helped spread the love for sport climbing around the globe. In 1986, the route To Bolt or Not to Be became America’s first 5.14 route and remains one of the hardest routes to this day. The origins of indoor climbing also can be traced to Smith Rock. 

The Guidebook, Rock Climbing Smith Rock State Park

In 1992, Watts created the guidebook, Rock Climbing Smith Rock State Park, which endures as the premier rock climbing resource for the park. For him, the best moments were before the rest of the world discovered Smith Rock climbing. 

“I wasn’t the only one who saw the potential of Smith Rock, and together we unlocked the potential,” he said. “At most there were a dozen of us, all living in Bend, who transformed Smith Rock into a world-class climbing area. The most fun came from hanging out with these incredible, inspiring, fun-loving individuals, sharing the dream. It became obvious after a few years that our approach was working tremendously well, and we knew that someday the rest of the climbing world would have to take notice.”

Watts was waiting in line at Jackson’s Corner in Bend a few months ago when he ran into an old friend and chatted for a moment until it was Watts’ turn to order. “In the background I quietly heard him mention to his female partner ‘He’s the one who developed climbing at Smith Rock.’ And I heard her quiet reply, ‘He must feel horrible about what he did.’”

When Watts goes to Smith Rock on a sunny day in peak season, and there’s no parking for a half-mile before the park entrance, he understands her point and shares her frustration. “But I recognize that I’m not to blame,” he said. “The discovery of the climbing potential at Smith Rock was inevitable. If I had never been born, someone else would have done the same thing.”  

Through the Eyes of Alan Watts

But despite the massive growth throughout Central Oregon’s outdoor playgrounds, Watts considers the environment remarkably well preserved. “There are still days when you can be enjoying Nordic trails at Mt. Bachelor almost alone, or riding or running on Phil’s Trail when few other people are out there,” he said. “I still go to Smith Rock from time to time and find myself alone.”

Some areas have barely changed from the early days, he added. On a sunny day in August, hundreds of people will climb South Sister, while just a few will stand atop North Sister. “We are blessed with the vastness of our outdoor recreation options … each one of us has the responsibility to treat these special places kindly, so that future generations can enjoy the same experience as the pioneers.”

 

Photos From the Early Days of Bend’s Outdoor Scene:

 

 
This article was originally published April 2016. Read more about our vibrant community and Central Oregon heritage articles.

 

International Markets: Bringing Global Flavors to Central Oregon

Central Oregon is not only growing, it is also becoming more diverse, and local entrepreneurs believe the same is true of the community’s demand for international foods. That’s stirring up the launch and expansion of markets aimed at satisfying this yen for global ingredients. Business owners are relying on hard facts, market data, anecdotal evidence and years of local experience to support their hunches—and business plans. For example, U.S. Census data for Deschutes County shows that between 2010 and 2020, the total population went up almost 26%, to nearly 200,000 residents. During that time, the Hispanic or Latino population increased nearly 50 percent, the two censuses show the county’s number of Asian residents increased nearly 72 percent. Alongside this data are local trends that entrepreneurs said prompted them to open new markets. The nearest Asian grocery store is 139 miles away in Salem, social media sparks young consumers to want trendy, exotic treats that pop up in their feeds, and since the pandemic, more people are cooking an expanded range of cuisines at home, they said. Here’s how they are seizing a market opportunity.

Colima Market

Owner of Colima Market in Bend, Oregon

Colima Market, which offers authentic Mexican products, has experienced significant growth in the past three years and plans to open its third location in Redmond by fall. Sales have been increasing since 2020, when revenue went up about 40%. “I think it was because everyone stayed home for coronavirus—everyone cooked at home,” said CEO Yamely Chávez Kennedy. 

Her family opened its first local market in Madras in 2009 and a second in Bend in 2016, and is bootstrapping the expansion, relying on hard work that is finally paying off, she said.

Over the years, family members put revenue back into the business, upgrading equipment, adding a bakery, expanding their meat department, and offering a wire service which residents use to send and receive money from Mexico. Top-selling items include meats such as longaniza sausage and al pastor pork prepared in-house by her father, Guillermo Chávez, fresh and dried chilies that customers say they cannot find elsewhere, vegetables and fruits from Mexico, and Mexican sour cream and queso fresco, staples of the Mexican kitchen, she said. 

The growth since 2020 also allowed them to hire four employees. Before that, Chávez Kennedy, 35, relied on two employees and herself. For seven years, she worked from 9 a.m. to 8 p.m. six days a week, including when her son was born, and she had little time to spend with him and her husband. Since her sister moved from Portland to manage the Bend location last year, Chávez Kennedy said she can leave at 5 p.m. to make dinner and have weekends off.

She emulates her father, whose unrelenting work ethic and versatility, from forging strong relationships with customers and vendors to making Mexican specialties, laid the foundation for success. “My only mentor is my father,” she said.

Bendite Market

Owner of Bendite Market in Bend, Oregon

At the new Bendite Market at The Hixon Westside Yard Apartments off Century Drive, owners are counting on the flavors of the Middle East, Asia, Europe and South America—not just convenience-store sundries—to draw customers from the complex’s more than 200 apartments and beyond.

Snacks, candies, beverages, spices and packaged goods, from Turkish iced coffee, Thai milk tea and Japanese matcha Kit Kats to Tunisian harissa spice paste and Moroccan sardines line the aisles. Co-owner David Sayidi springs from behind the register to guide visitors, explaining the healthful properties and soothing effects of saffron tea. The 29-year-old moved to Redmond from Afghanistan a decade ago to join a cousin here after serving as a translator for U.S. forces in his homeland.

A friend introduced him to Haseeb Shojai of Redmond, who came to Central Oregon from Afghanistan in 2004 and built his business MHTS, which owns and operates gas stations, grocery stores, restaurants and bars throughout Central Oregon, from the Parkway Chevron in Bend, to Saffron Grill, a Persian restaurant in Redmond.

“With the college [OSU Cascades] being right around the corner, and with the diversity that’s happening with a lot of people moving in from California and Washington and from other states, we thought we should give it a try,” said Shojai. “You can find unique snacks in Bend instead of having to order them online or having to go to a bigger city to try an international market.”

Shojai said he tapped savings generated by MHTS to launch the independent retail space of about 1,800 square feet. He relied on his business sense and his own information gathering rather than market analysis. He talks with vendors and customers daily about product requests, and when he cooks for guests at home—Persian dishes such as marinated lamb kebabs and rice with raisins and almonds—they always ask how to make it, but can’t find the spices.

Shojai aims to fix that. “We are proud to call Central Oregon home and to be able to be part of a change that will diversify Central Oregon in a good way,” he said. 

Tomi Mart

Owners of Tomi Mart in Bend, Oregon

Growing up in Bend, Jesi Scott, 36, and Natasha Dempsey, 35, had mutual friends, but just last fall discovered their shared passion for Asian culture and cuisine. In October, Scott launched her plan to open Tomi Mart, hosting a table of Asian dry goods at Bend Moonlight Market at Open Space event center. The pair realized they shared the same vision and values—a desire to create a community hub celebrating Asian culture and food products. 

They knew Central Oregon had a pent-up demand for Asian grocery goods. Dempsey grew up with her Korean-born mother’s cooking, and knew that locals needed to travel to Portland, Eugene or Medford to get ingredients. Scott taught English in China, lived in Japan and her partner, Adam Shick, is half Japanese and loves to cook. The market is named for their 18-month-old daughter, Tomiko Eddy, and Shick’s great-grandmother, Tomi Hashizume.

Scott and Dempsey hope to open a 2,000- to 3,000-square-foot store this fall, and plan to offer dry goods and snacks, phasing in produce and a grab-and-go section of prepared dishes from local Asian restaurants.

In drafting a business plan, they leveraged local resources including the Small Business Development Center at Central Oregon Community College, SCORE, Central Oregon’s free one-on-one business counseling service and Deschutes Public Library’s Ask a Librarian service, through which they accessed Deschutes County consumer food purchasing reports. Dempsey gleaned data to find the percentage of locals eating out and cooking at home, plus population growth numbers. National food industry reports cited the rising popularity of Asian foods. For financing, they’re exploring loans from the Small Business Administration and the nonprofit lender Craft3 in Bend, which considers community impacts alongside economic ones to lessen the racial wealth gap.   

 After selling out inventory at two Moonlight Markets, they gained newsletter subscribers and followers on Instagram. Keeping up the momentum, a Tomi Mart Takeover on May 19 at Open Space is a fundraiser for startup costs with music, food, drinks and a ramen-eating contest coinciding with Asian American and Pacific Islander Heritage Month “The amount of times I’ve heard people who’ve moved here from Seattle, San Francisco or California asking, ‘Where’s the Asian grocery store?’ ” said Dempsey. “I’m expecting to come to a town this large and have two or three Asian grocery stores, and there’s not one.” Yet. 


Read more about our vibrant Central Oregon community here.

Bend’s Stand for Community Journalism

How a handful of citizens saved the High Desert from becoming another American news desert. (Pictured left to right: Bill Smith, Amy Tykeson, Louis Capozzi, Mike Hollern, Todd Taylor)

Amid cardboard moving boxes in her new office at The Bulletin, Publisher Heidi Wright takes a book from the sparsely filled shelves. It’s Saving Community Journalism: The Path to Profitability, by Penelope Muse Abernathy. The veteran media executive’s distillation of cutting-edge research and analysis reveals how newspapers can transform and find long-term profitability in the digital age. Wright’s notes, handwritten in fine-tipped black marker, fill the margins of the acclaimed study on shedding legacy costs, building a vibrant, multi-platform community and identifying new revenue streams.

Tucked inside the hardcover’s jacket were Wright’s talking points for potential investors — strategies outlining how her employer, EO Media Group, could rescue Central Oregon’s struggling daily newspaper, which had spent the past several years fending off creditors. By mid-2019, The Bulletin was facing the prospect of a court-administered sale to the highest bidder as part of a prolonged bankruptcy proceeding. It was the most uncertain time in the history of the paper that started in a log cabin near the Deschutes River 116 years ago. It had survived two World Wars, the Great Depression and the 2009 Wall Street collapse. Now it was on the auction block.

With a July 29 deadline approaching, two companies emerged as suitors, Tennessee-based Adams Publishing Group and Rhode Island Suburban Newspapers. A winning bid by either would mean that new owners with no other ties to the area would make editorial and business decisions. If either followed the playbook used by other corporate chains, Bend could expect a reduction in news-gathering resources and other cost-cutting measures aimed at boosting the paper’s bottom line while eroding its reporting.

But over the course of four days last summer, seven community leaders and two local foundations intervened with the hope of preserving the paper’s commitment to reliable, local journalism. They found a partner in Wright and EO Media, a family-owned newspaper company with more than 100 years of publishing experience in Oregon. They pooled about $1 million toward EO Media Group’s winning, $3.6 million bid for The Bulletin and the weekly Redmond Spokesman.

For those following the bankruptcy and sale, it wasn’t immediately clear who had stepped in to help EO Media with its winning bid. But in the days and weeks after the sale, a list of names began to emerge. It read like a who’s who of Bend business and philanthropy: The Tykeson Foundation, the Hollern family, the Taylors, Bill Smith, and others. Each of them made a different contribution, but they all shared one thing in common: a belief that a strong, locally controlled paper was critical to the political and intellectual health of a community that they love.

“People truly want to know, to be educated about issues, whether it’s the school bonds or healthcare, and I don’t know you’re going to get that from a non-local news source,” said Todd Taylor, who, with his wife, Lorri, runs Taylor Northwest construction and development. 

The Search for a Suitor 

To understand The Bulletin’s unlikely sale to a relatively small, Oregon family-run publishing company, you need to know how problems get solved in Bend. They get solved when conversations among friends inspire action. They get solved the same way they did, fifty years ago when parks official Vince Genna got tired of asking of his bosses at the city for more ballfields and instead asked his construction buddies to help him start building them. The result was a parks’ building boom.

This time, though, there was more at stake than a baseball diamond. The Bulletin is perhaps the primary news source in the tri-county area and one of the few outlets covering everything from sports’ scores to school bonds, to bills in the state capital.

As news broke that distant corporate entities might buy The Bulletin, it sparked conversations among community leaders. Louis Capozzi, a Bend resident and member of the Bend 2030 community visioning organization, was one of the first to contemplate a community-based solution. Capozzi, who also teaches in the Strategic Communication master’s program at the University of Oregon School of Journalism and Communication in Portland, asked the dean, his longtime friend Juan-Carlos Molleda, about media businesses in the state that might want to buy The Bulletin with help from the community.

“He introduced me to nine in the state, and I couldn’t get a bite,” Capozzi said. “They either thought it was a bad investment or they had no resources, so I got a little discouraged.

When Capozzi heard Oregon Public Broadcasting report a new potential bidder, EO Media in Salem, he called Wright.

“It was extremely uplifting,” he said. Wright pointed him to Saving Community Journalism. “I saw the quote on the flap from Dr. (Ron) Heifetz, at Harvard’s Kennedy School of Government that describes a good newspaper as ‘an anchor’ because it ‘reminds a community every day of its collective identity, the stake we have in one another and the lessons of our history.’ And I thought, well that’s singing my tune.’”

Capozzi introduced Wright to Mike Hollern, Brooks Resources chairman, who helped oversee the transformation of the Brooks Scanlon sawmill into the land development company Brooks Resources. Hollern’s vision is woven throughout the community, from education and economic development to transportation and cultural resources.

Mobilizing the Troops 

Hollern said he wasn’t expecting much to come of his meeting with Wright. “But, I ended up being very impressed with her background, the whole Forrester family, the Aldriches, (EO Media owners) going back a hundred years, and what they’ve done in Oregon,” he said. “To me, it was so clearly a desirable outcome for The Bulletin to be in their hands. They’d arranged a loan from their longtime bank for the basic purchase,” said Hollern.

What they didn’t know is if it would be enough to secure the winning bid at auction.

He told them he’d like to help with that. Kirk Schueler, Brooks Resources president and CEO, quickly contacted fellow trustees of The Bend Foundation, which is funded in part by Brooks Resources. It was created in 1947 to assist injured loggers and mill workers, and to award scholarships to industry workers.

The foundation typically gives grants to local social services, arts, culture and education nonprofits, and invests in traditional equity and debt markets. Its loan to EO Media was a rare foray into social investing, which considers both financial return and positive societal benefits, said Schueler.

“It’s unconventional, but the scale was appropriate, not a vast amount,” he said. “They may not pay it all back, but there’s the expectation that they will.”

Another investor, former BendBroadband CEO Amy Tykeson, said she wanted to prevent what happened to The Register-Guard in Eugene, which lost much of its local news coverage after it was acquired by New Media/GateHouse. The company is one of the large investment groups aggressively seizing newspapers at bargain rates in small and mid-sized markets across the nation.

Next to join the party was Jay Bowerman, son of Nike co-founder and University of Oregon track legend Bill Bowerman. His participation was symbolic and significant.

“He’s a very quiet, private guy, so I was surprised,” Hollern said. “But he and (Bowerman’s wife) Teresa are also very good citizens.”

Bowerman, an independent field biologist who led the Sunriver Nature Center & Observatory for two decades, seems more comfortable doing amphibian ecology research, wiring frogs with tiny radios at 7,000 feet on Broken Top, than being quoted in news articles. “But I’ve always maintained a personal commitment to be honest with members of the media,” Bowerman said, adding that the open flow of accurate information benefits the community.

The Right Fit

Bowerman had met Capozzi at an OPB event in Bend last year and had kept in touch on issues of interest. When he’d heard from Capozzi about the support for EO Media, Bowerman met with Wright and some of her team. “I came away with the sense that this was something that needed to be done,” said Bowerman. 

He cited the Oregon roots of the Forresters, the family that owns EO Media Group. There was also a personal connection. Mike Forrester, former editor of the East Oregonian, ran track at the University of Oregon under his father. Bowerman quoted Charles Samuel Jackson, who bought the East Oregonian in Pendleton in 1882, and led it to become a respected, influential daily before it became a cornerstone of EO Media. Jackson said, “Print the truth. Fight for the right. People like a fighting newspaper.”

The tone is similar to that of Robert W. Chandler, the gruff, philanthropic owner and editor of The Bulletin. He was considered one of the nation’s most prominent small-town newspaper leaders. After buying the paper in 1953, he gradually expanded his newspaper holdings. By the time he died in 1996, he’d founded Western Communications, which had 300 employees among seven newspapers, five in Oregon, and two in California. 

Throughout the latter half of Chandler’s tenure, Bill Smith was helping shape Central Oregon’s evolution from timber outpost to outdoor mecca with Brooks Resources and development projects such as the Old Mill District. Having known the Chandlers for nearly five decades, he heard about EO Media going up against far-flung bidders and was the first equity investor. 

“I think I’m going to make money, but… it was the local paper, that’s why I did it. Bend is Bend because we have a lot of [great] things here, including the luxury of having a local newspaper with local reporting,” said Smith. Having local news is only a luxury if it’s credible. To that end, all of the investors agreed they’ll have no editorial control.  

Keep Investing

Observers say that whatever happens in the future, it’s significant that community members took a stand here for their local paper. 

Abernathy, who has written three follow-up reports expanding on her research in “Saving Community Journalism,” has spent the last decade documenting the shifting news landscape. That work includes evaluating the threat of “news deserts,” rural or urban communities with limited “credible, comprehensive news and information that feeds democracy at the grassroots level.” Her team at the University of North Carolina’s Center for Innovation and Sustainability in Local Media has collected, researched and analyzed more than a decade of data about the state of U.S. newspapers and monitors it with a database of more than 9,000 of them. Their 2018 report, “The Expanding News Desert,” delves deeper into the implications for communities at risk of losing their primary source of credible news.

Abernathy could think of only two other such instances where a community stepped in to save a paper, once in Virginia in 2016 and in Santa Rosa, Calif. in 2012.

Investors noted that along with its storied history in Oregon, EO Media has journalistic resources and partnerships across the state. That includes a wealth of innovative strategies for digital engagement and senior management committed to being active in the community. The outlook for the bottom line is brighter, too. EO Media won’t bear the burden of Western Communications’ roughly $30 million in debt associated with the Chandler Avenue building. 

Though rightly concerned about liabilities, investors were also keen to hear about opportunities. They listened to Wright’s vision for navigating strategies in the digital age while leveraging partnerships to produce news that feeds democracy at the state and local levels. Profitability hinges on measuring how audiences engage with the content and each other, said Wright, who’s looking at how digital subscriptions and membership models might best serve their audience. 

For example, multi-tiered membership could have a community activist or community supporter level, which would allow you to convene online meetings and conversations around community topics. “I think that would fit well for Bend because Bend is so passionate,” said Wright, who lived here from 2014 to 2017 when she was chief financial officer for The Bulletin’s parent company, Western Communications.

Despite The Bulletin’s struggles, there is plenty to build upon, Wright said. EO Media’s paid print and digital circulation, including The Bulletin and Spokesman is about 66,000 and has more than two million web page views per month, she said. Oregon Capital Insider, a weekly newsletter, launched in 2014 with Pamplin Media in the face of declining statehouse coverage across the U.S., has nearly 100,000 opt-in subscribers. EO Media, including Central Oregon Media Group, the holding company for The Bulletin and Spokesman, has seventeen daily, weekly, bi-weekly and monthly publications across the state and one on the southern Washington coast. 

Abernathy said the investors’ move is an important first step. To grow, owners need to invest in the business and news operations to attract digital advertisers and readers. This long-term strategy requires owners to have faith in the future, the paper’s mission, and endurance in the face of inevitable monthly and yearly financial fluctuations.

“One thing that’s historically true with media companies and acquisitions is that they fail if they do not … invest to transform the business,” she said. “You really need the capital. Transformation is never a [smooth] process. You’ve got to know when to push on and when to pull the plug, and not live on the razor-thin edge of available capital.”

It appears the investors may have the wherewithal for the long game. Smith didn’t flinch. “I’ll hold up my hand again and invest again,” he said. “I put in some money with the expectation that I would not put in any more, and I hope the enterprise works, but if I misjudged that they’d go in and turn it around, I’m not going to orphan the initial investment because they did not deliver.” 

Though challenges remain, Wright is confident that there is a place for newspapers in America, no matter what form they take, and a home for The Bulletin in Bend. 

“We reach a lot of people, and still we keep talking about the death of newspapers, and it’s like we have more audience than anyone, and I think we can grow it still,” said Wright.

Editor’s Note: This article was published by Bend Magazine in November 2019.

Terrebonne in the Fall

Terrebonne, Oregon beckons rock stars, wine tasters and pumpkin patch kids.

Terrebonne, which translates to “good earth” in French, is a picturesque town nestled twenty-four miles north of Bend. This charming one-square-mile area in Deschutes County lives up to its name, offering an array of attractions and adventures. During autumn, Terrebonne becomes a prime destination for everyone from eager rock climbers to wine aficionados and kids seeking the perfect pumpkin.

The star of the show has long been Smith Rock State Park, with its towering, sunset-hued canyon walls and trails that beckon some of the world’s best climbers, but that is just the beginning.

Bucolic family farms welcome visitors year-round, though fall pumpkin patch celebrations are a highlight. Head to local wineries to sip the bounty of the grapes harvested in this Mediterranean-meets-desert climate. The Crooked River, which winds below the wind-carved spires of Smith Rock, is the place for year-round fly-fishing.

Indeed, this town’s name says it all, but it wasn’t always that way. In the early twentieth century, two railroad barons, James J. Hill of the Great Northern and Edward H. Harriman of the Union Pacific, were engaged in a battle to build a railway to Bend. At that time, the town was called Hillman, but the massive amount of money, time, energy, and human lives involved in this notorious mad rush to the finish did not sit well with the townspeople, so they voted to change the name to Terrebonne in 1911. 

The area began to draw attention again starting in the 1980s when Alan Watts of Bend pioneered sport climbing at Smith Rock. One classic route, Chain Reaction, became the most photographed route in the ’80s and helped spread the love for sport climbing around the globe. In 1986, the route To Bolt or Not to Be became America’s first 5.14 route and remains one of the hardest routes to this day.


See

Smith Rock State Park

If you’re up for some adventure and jaw-dropping views, Smith Rock State Park is the place to be. The Misery Ridge Trail lives up to its name, but the challenging ascent delivers hikers to beautiful panoramic views. Watch daredevil climbers tackle Monkey Face, admire the stunning Cascade Moutain range, and wonder at the one-of-a-kind geology.

Steelhead Falls

For a more laid-back expedition, take a short hike to Steelhead Falls. Just a mile or so from the parking lot this twenty-foot waterfall is tucked away in a quiet spot along the Middle Deschutes River.

Play

Smith Rock Climbing School

Whether you’re a seasoned climber looking to hone your skills or a novice just getting into the sport, the Smith Rock Climbing School is an excellent resource. The school offers a range of courses and guided climbs to cater to all skill levels. It’s a chance to conquer the iconic rock faces of Smith Rock State Park under expert guidance.

DD Ranch and Smith Rock Ranch

If you’re traveling with family or simply looking for some good old-fashioned fun, head to DD Ranch and Smith Rock Ranch. Here, you can celebrate the autumn season by navigating through intricate corn mazes, enjoying leisurely hay rides and meeting adorable farm animals at the petting zoo.

Middle Deschutes and Crooked Rivers

Anglers will find solace in the Middle Deschutes and Crooked Rivers, two revered but less frequented trout streams. Redmond-based Fin and Fire serves as an excellent resource for local knowledge and fishing gear, ensuring you have everything you need for a successful and peaceful day of fly fishing in these pristine waters.

Crescent Moon Alpaca Ranch and Boutique

Looking for some unique shopping? Check out Crescent Moon Alpaca Ranch and Boutique. Here, you can explore a wide selection of locally-made alpaca blankets and clothing, each offering warmth, comfort and a touch of luxury. Additionally, you have the opportunity to tour the Alpaca farm and get up close and personal with these fascinating and gentle creatures.

Taste

Local Vineyards

You might be surprised to learn that Central Oregon’s got its own little wine scene going on, and it doesn’t disappoint. Faith Hope and Charity Vineyards and Maragas Winery are two spots to kick back and enjoy local wine. Take your time sipping on their exquisite selection of big reds and crisp whites, all while enjoying the scenic beauty that surrounds the vineyards. It’s the perfect way to unwind and savor the flavors of the region.

Terrebonne Depot

For some tasty grub made with local ingredients, check out Terrebonne Depot. Housed in a charming century-old train depot, this restaurant not only offers delectable meals but also stunning views of Smith Rock and the Cascade Range. For those on the go, ordering a picnic basket lunch to enjoy during your outdoor adventures is also a tempting option.

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