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The Gambler 500 Takes Oregon Clean Up on the Road

Each July, watch for a hodgepodge of unlikely cars zipping across the high desert, with their drivers cleaning up trash along the way: this is how the Gambler 500 rolls. A nontraditional off-road rally, Gambler 500 began in 2014 with a defining aspect that participants drove any car valued at $500, or less. The nonprofit removed 426,000 pounds of trash last year alone. “It’s not a scenario where whoever spends the most money wins. It’s quite the opposite,” founder Tate Morgan said. “Our tagline is ‘Fun is greater than the rules.’”

Collecting debris from illegal dumps | Photo Christian Murillo

After living in Bend during the mid-2000s, Morgan and his family moved to Portland where he and a few friends took some cheap cars into the Oregon desert to create their own version of a rally. “Our intent was never to make it bigger than it was,” Morgan said. However, a video in 2016 made by national clothing brand Chubbies Shorts featured footage of the adventure, and it went viral.

Initially, Morgan shut everything down because he said they weren’t set up for that kind of response, but he brought it back to life after discovering their social media pages were being copied. He copyrighted the name Gambler 500, inspired by an old car spoiler found in his father’s trash with the word “Gambler” written on it. In 2016, with a logo drawn on the back of a Coors Light box, the Gambler 500 was back, this time as a registered nonprofit with a mission.

On a Mission

The clean up component was introduced when the Forest Service contacted Morgan regarding the Gambler 500’s use of public lands, which inspired the new organization to use its nonprofit status and perform a public land clean up across many miles. In 2016, event participants cleaned up 40,000 pounds of trash from Portland through Prineville in a single weekend. After being diagnosed with cancer in 2016, Morgan said he focused all his energy toward growing the rally. The event was originally held in the Gilchrist area where it remained for four years before moving to its current launchpad at the Deschutes County Fairgrounds & Expo Center.

Gambler 500 utilizes the Sons of Smokey mobile app developed by Morgan, where participants mark the location of trash or illegal dump sites during their off-roading adventures and upload a photo. Then, a team returns to clean up the area in partnership with the Forest Service and Bureau of Land Management. The Gambler 500 traverse encompasses the Crooked River Grasslands and La Pine, with a portion trickling into Prineville. Morgan said the event also works closely with the Public Land Stewards of Bend to pick up trash.

Tate Morgan, founder of Gambler 500 | Photo Lance Reis

As part of the Gambler weekend, a festival at the fairgrounds features live music, food, go-karts, minibikes and a race option. For the fifth year, an OG (Original Gambler) event known as the HooptieX race will be held alongside the Gambler 500, offering what they call a fun and “impractical” event for “daily drivers, junkyard beaters…or your mom’s minivan.” The HooptieX is led by Race Director Chuck Brazer, who was one of the original Gambler 500 participants in 2014. The HooptieX holds a similar ethos to the Gambler 500—off-roading with any old drivable machine available—in an affordable and accessible race format. Now a nationwide racing series, the HooptieX race at the Deschutes County Fairground and Expo Center is a complement to the Oregon-only, one-of-a kind, Gambler 500. “[HooptieX] is essentially the [series’] biggest event,” Brazer said. “We’ll have 5,000 to 8,000 people there.” At different scales, the two events both offer the goal of off-road rally fun.

So this summer, thousands will drive to Redmond ready for exploration of Oregon’s roadways driving the most unlikely of vehicles. For the Gambler 500, though, there’s more to it. “It’s always the first thing our people want to do, to get out and help people,” Morgan said. The affordable playfulness of the rally is present, but the bigger picture of stewardship in public lands is overarching, and the Gambler 500 is shifting that idea into a new gear. See Gambler500.com.

Gambler 500 | June 21-23, 2024 | Deschutes County Fairgrounds & Expo Center

Three Frozen Treats from Bend Shops Perfect for Summer

A cup of fro-yo after a day at the lake, a cone at the ice cream shop down the street from your childhood home, or a scoop of gelato after dinner at your favorite restaurant. Whatever flavor—and wherever you find it—these frozen desserts have a nostalgic place in everyone’s hearts. To recreate the sentiment and beat the heat on a hot summer day, try cooling down with one of these Central Oregon frozen treats this summer.

Elly’s Ice Cream – Three Sisters Sundae

The Three Sisters Sundae has a double meaning to Elly Sisney, who started Elly’s Ice Cream with her husband, Tim. Of course, there’s the triad of mountains just outside of Bend which the name is attributed to, but this sundae is also special to Sisney because there are three sisters in her family. Starting with a delicious base of vanilla ice cream and drizzled with salted caramel, the Three Sisters Sundae is topped with house-spiced cashews and dried pineapple and finally, whipped cream and a local cherry. “We serve small-batch, super-premium ice cream with high-end, locally sourced ingredients—whenever possible—with endless flavor inventions,” Elly said. After walking through Northwest Crossing one day, the Sisneys were inspired to create an ice cream shop in Bend. With more than sixty rotating flavors, and eccentric ice cream desserts, Elly’s Ice Cream is becoming a Bend staple nearly one year after opening its doors.

Visit Elly’s Ice Cream at The Grove in Bend’s NorthWest Crossing.

Cuppa Yo – Original Tart

A once lone frozen yogurt shop on Bend’s west side, Cuppa Yo now has multiple locations and franchise opportunities, so that every family can experience the fun environment wherever they are. No matter what, the Original Tart flavor will always be a perpetual flavor among those that rotate every two to three weeks. According to Keith Clayton and Crystal Lomeli—owners of Cuppa Yo Frozen Yogurt—there are many customers who return specifically for the Original Tart. Although Cuppa Yo is all about topping the frozen yogurt yourself for a recipe that’s made for you, Clayton and Lomeli recommend topping the Original Tart with fruity pebbles, granola, nuts and fresh fruit that mesh well with the sweet, tangy pure-yogurt taste of the flavor.

Visit Cuppa Yo at its original location on Newport Avenue in Bend, or on the east side of Bend on Northeast Cushing Drive.

Bontà – Roasted Strawberry

In the heart of downtown Bend, Bontà is thriving in its mission to stay small, local and make artisan gelato. A favorite that has been tweaked over the years, but remains true to itself, is the Roasted Strawberry. A concoction of roasted strawberries and Oregon honey, resulting in a desert bursting with flavor in every bite. Jeff Labhart, who owns the restaurant with his wife, Juli, shares that, “Juli is responsible for the bulk of the flavor creation. Making good, artisan gelato actually has a lot of math and science involved in it, with balancing sugars, fats, solids and liquids. Juli has a degree in math and a natural culinary knack for coming up with fun, but still appealing flavor creations.”

Visit Bontà in downtown Bend, or find pints of their gelato in grocery stores around Central Oregon.

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Renovating a Home with Sophisticated Style in Old Bend

There is an immediate vibe of tranquility when walking into the home of Beth Davies, managing principal broker for LivOregon Real Estate. The renovation project began after her youngest daughter went to college. “It was ‘kid-zone’ before,” Davies said. “I wanted to take it to a more sophisticated adult-haven.” The entire downstairs portion of the 2009-era home located in the historic Old Bend neighborhood near the Deschutes River was torn down to the studs, Davies said. Her longtime friend Anne Mastalir, owner and principal designer of Design Bar in Bend, and a team of experts brought Davies’ vision to life, creating a space that felt like her own and welcoming to guests.

The Build

Davies didn’t start out with a specific goal and said she knew what she liked, but didn’t know how to achieve it. She enlisted Mastalir, who began the Design Bar three and a half years ago. The company has worked on a wide range of projects in Central Oregon where Mastalir has found that the Design Bar’s signature ‘organically modern’ style is gaining traction in the community. “Authenticity in design is a core value at Design Bar,” Mastalir said. “Beth is the most authentic person I’ve ever met, so [this project] was easy in her case.”

Davies said there was a synergy between herself, Mastalir and the builder, Bobby Stenrose at Bend Home Company.

The project began with planning in 2020, building and renovating started in 2021, and the renovation was finished in August 2022. Among the major renovations, including new drywall, floors, cabinets, and nearly everything in between, Davies said that she was encouraged to have larger doors and eight-foot windows to make the space feel bigger. The end result is a sleek and seamless-feeling home, where one bright, fresh room flows into the other. There’s a mix of fresh white paint, glass, metal, tile and herringbone-style flooring. Davies said that she wanted dark floors, and Malastir suggested a herringbone style as a nod to the historic neighborhood.

The Result

“When I was [renovating], I wasn’t thinking about how anyone else was going to perceive it; I was just doing what I wanted to do,” Davies said. “But many, many people who come in here are like, ‘It’s so beautiful. It looks just like you’.”

Davies’ art collection, which she has personally curated from friends and many local artists, adds pops of color to the home, which is adorned in mostly neutrals, and the details and personalization don’t end with the art. Many cabinets contain space to mask appliances, including one that hides the coffee maker behind the kitchen island. Tucked off the kitchen, floor tile chosen at Design Bar smoothly transitions from the dark kitchen floor into the laundry room. There, custom cabinets by Andrea’s Cabinetry discretely conceal the pantry and washer-dryer units. Even the television which is mounted on the painted white brick fireplace (another ode to the historical neighborhood) is cleverly covered by a large painting that Davies can easily remove and hang back up when she is finished using the television.

Intentional and inventive subtleties of the design are often unseen, but give way to the personality and uniqueness of the home. For example, before the flooring was set during the renovation, Davies buried cleansing crystals in the ground below. She said the purpose of the crystals beneath the floorboards is their “clearing” and “grounding” properties, which allows negative energy to be moved away from the space. Above ground, there are still crystals placed strategically around the living room and dining area, adding to the character of Davies’ style. Beyond the living room, an accordion-style glass door by Art Glass Millwork opens to the front porch, reflecting the sense of serenity from the home’s interior.

The project is still fresh, and Davies said she’s still soaking it all in. She said that not a week has gone by where she hasn’t hosted people at her home. “I want people to feel welcomed,” Davies said. “We’re going to create our own joy in this space.”

Designer: Anne Mastalir, Design Bar, Builder: Bobby Stenrose, Bend Home Company, Contractors: Generations Tile, Stone Hill Granite, Art Glass Millwork, Andrea’s Cabinetry, Sun Desert Drywall, DB Flooring, Ranieri Plumbing, Coalesce Concrete

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Artist Clara Smith

Artist Clara Smith Adds Fresh Style to Western and Equine Themes

Clara Smith is an artist of many talents, including: graphic design, drawing, painting and digital art. Though, the variety of mediums do not take away from Smith’s intention to portray the western and cowboy lifestyle in a new way.

Equine Influence

Raised in Portland, Smith visited Bend during summers growing up and observed the artistic endeavors of her late aunt, Western artist Joelle Smith. Young Clara learned the anatomy of horses while sitting with her aunt in the art studio after returning from a ride. The studio where Joelle Smith worked had large windows purposefully overlooking the pasture outside. “The love for the horses came first,” Smith said. “And the art kind of stemmed from there.”

In high school, Smith used that knowledge and was encouraged to pursue art by a teacher. “I always drew as a kid, and I was the kid that doodled on her homework all the time,” she said. Her decision to pursue the craft led to her first sale: a print of an original scratchboard piece of her horse.

Today, Smith works out of Joelle Smith’s former studio which Clara Smith said has pretty much remained the same way it was when it was used by her aunt. “There’s a lot of her presence in it, which is comforting and inspiring,” she said. Beyond the large windows are her three horses, Teddi, Kedda and Carradine—her favorite subjects.

Artist Clara Smith and horse Teddi — Clara Smith and her horse, Teddi. Photo by Melissa Atillo.

Accuracy Across All Mediums

Accuracy is a priority to Smith when it comes to depicting the cowboy lifestyle across all mediums of her work including drawing, painting and digital art. Because of this, much of her art illustrates people Smith knows and who currently live the Western lifestyle. “The point is to portray a moment in time,” she said. When it comes to authenticity in her art, Smith also noted the importance of getting the gear and clothing correct.

Smith’s range of creativity is highlighted in her portfolio, revealing a mix of the modern and traditional with realistic depictions of the Western style. She started with a love for classic fine art painting and drawing, then shifted gears slightly after studying graphic design at Oregon State University, where she began leaning into modern artistic ideas. She then progressed to marrying fine art and graphic styles, which became popular. “It’s like bringing new light to an old idea,” she said. “Classic, fine Western art isn’t for everybody. Doing the graphics kind of reawakened [the] vintage style—Old West style.”

She said when she was younger, she had a hard time parting with art pieces because she spent so much time devoted to them. Though that feeling has shifted as she’s advanced in her field, one piece she will never let go of is that original scratchboard of her horse that jump started her career.

See clarasmithart.com.

The Greenhouse Cabaret in Bend Mixes Performance Drag and Music (and Plants!)

Sitting in a New York cafe in 2012, John Kish charted the idea for a mystical space where plants and theater met, much like the Little Shop of Horrors. He always knew he wanted to create a dynamic space where there was more than met the eye, and realized soon enough there was room in his Bend plant shop, Somewhere That’s Green, to give The Greenhouse Cabaret a stage.

When walking into Somewhere That’s Green off of Greenwood Avenue, visitors see the crawling vines overflowing shelves, smell the naturality of the soil, then tucked behind the towering cacti and succulents, a glimpse of The Greenhouse Cabaret space emerges. A black and gold mural of the zodiac signs, and the phases of the moon painted by artist Nicole Fontana adorns the ceiling, opening the realm of possibilities for the future of the theater. The stage itself is small, but Kish said this allows for the writing to speak for itself, and makes for a more genuine performance and less of a spectacle.

His background is in theater from Circle in the Square Theater in New York City and Topsoil Theatrics, which toured the show Spring Awakening in Central Oregon. Kish is ambitious with the Greenhouse Cabaret stage, noting that it’s not only a performance space, it’s a celebrated safe environment for queer performers and allies. He believes it will fill a hole that has been lacking among the performing arts community. “We need performing arts as a backbone to this town,” he said. The future of The Greenhouse Cabaret will be host to live performances, musicals and drag shows. Kish is hoping for a spring show, a fall show and drag shows sprinkled in, plus a drag competition. One of the driving forces behind The Greenhouse Cabaret is to grow the performing arts community. “Creating a space that can attract more diversity and more talent is kind of my goal,” he said. This includes diversity in the stories being told on stage.

Josh Kish — John Kish, founder of The Greenhouse Cabaret was transformed into the character of Hedwig with help from Kate Hana Artistry (makeup), Astacia Christenson (wig), and Milly Dole (costume). Photo left: Joy Reyneke | right: portraits by Bee

For the first show, which premiered in October, Kish envisioned the performance of off-broadway musical Hedwig and the Angry Inch. Playing Hedwig was Kish’s dream role and everything fell into place to spearhead the performance when Rick Johnson—a performer and director with a history of theater in New York, regional performances and in Central Oregon—came to direct the show. “It’s spectacular to watch [Kish] become Hedwig,” Johnson said. “He makes the character real.” Johnson sees himself working with Kish and The Greenhouse Cabaret indefinitely in the space. In addition to Kish as Hedwig, the cast includes Christie Capucci as Yitzhag, and a live band that rounds out the powerhouse program. “I love working with John and Rick,” said Capucci. “I’ve worked with them before and they’re the best, so it makes you want to be the best.” With the way the show is directed and the way John acts the main character, “you’re watching humans on stage, and they’re trying to become complete,” Johnson said.

The Greenhouse Cabaret has proven its potential with sold out performances for their very first show, Hedwig and the Angry Inch. Kish said he is working with other companies in Bend’s 2nd Street area, such as the Campfire Hotel, to make the area near The Greenhouse Cabaret a performing arts district; there is no doubt that a new wave of creativity and inclusivity is about to be born from the humble yet mighty spirit of the theater on Greenwood Avenue. Watch for future performances on their website.

See thegreenhousecabaret.com.

Painter Taylor Manoles of Bend Explores the World with Oil on Canvas

On an artist’s journey, natural landmarks can be an essential influence for what comes alive on a canvas. In the Pacific Northwest, diverse and striking landscapes seem to be endless, and painter Taylor Manoles has taken full advantage of the enchanting scenery that provides inspiration right outside her door.

Manoles, age 27, has entered Bend’s art scene full-force and with gumption. Always a creative kid, she pursued a Bachelor of Science degree in Art Education at North Dakota State University and became a middle school art teacher. Knowing she and her husband, Joe, didn’t want to settle down in North Dakota, they moved to Portland where Manoles was a substitute art teacher while still practicing her craft before the pandemic. Then, after settling in Bend a year ago for Joe to pursue a physical therapy program at OSU Cascades, Manoles launched her art career full-time.

When they moved to Portland, Manoles was first drawn to the foggy trees, the mountains and the ocean. “It definitely completely changed what I paint, how I paint, what I’m drawn to, and the landscape of Bend has been so amazing to capture as well,” she said. Today, Manoles’ studio in Bend finds work-in-progress paintings adorning one wall and her easel on another, and it is where her creativity has found a home in the form of her Pacific Northwest landscapes.

Beyond the Canvas

When looking at a painting by Manoles, the dramatic colors and layered paint illustrate the remarkable and breathtaking views from across the Pacific Northwest. Stunning florals and swans may grace a canvas in her trademark style. “Landscapes are just where my heart is,” she said. “But with that [are] wildlife and botanicals. So they kind of feel intertwined at times.” With the ebb and flow of the seasons, Manoles’ inspiration on what to paint fluctuates.

The notable scenes—many of them Central Oregon landmarks—feature thick oil paint, smeared into layers, creating an almost multi-dimensional effect to the art. The colors in the paintings all feature the vibrant earth tones which Manoles sets out to honor. “I like to capture dramatic lighting,” she said. “That’s my favorite: when there’s dark-darks and light-lights.” When searching to be inspired, Manoles focuses on scenes with interesting lighting and lines, sometimes scenes in photos from friends or her own photography. But, she feels the most inspired when taking a hike, then coming home and painting the view from a photo she captured along the way.

The Artist’s Challenge

Taking her art commitment to new heights, she pursued the 100 Day Project—one hundred paintings in one hundred days—two years ago. The project calls for any artist to remain ardent in their craft by completing something creative each of the one hundred days.

During that first round, Manoles challenged herself to paint using a palette knife, a choice which would change the outcome of her work from that moment forward. “I love the way it looks; I’ve always been drawn to the thick paint, but I never really felt like I could pull it off,” said Manoles. The extra challenge of the palette knife resulted in the signature and consistent style seen today.

In 2022, Manoles pursued the 100 Day Project once again. This time, she was able to paint while in Greece and France, and said that because of the challenge, a viewer can see the seasons change through the consecutive days of her paintings.

Find Manoles’ work on her website and prints at Lark in downtown Bend. Looking ahead, she said she wants to show her art throughout the community, and looks forward to showcasing her work at The Commons Cafe & Taproom in February. Also stemming from the 100 Day Project, Manoles is feeling the passion to paint on a larger scale. “Whenever I do a bunch of small paintings, I want to do giant ones,” she said. “I already feel that itch like, ‘I have to paint something huge now.’”

See taylormanoles.com.

3 Winter Warmer Drinks Made with Bend Ingredients

Gone are the days (for now) of condensation on a cool glass of lemonade at a barbeque, or a refreshing brew on a patio after a mountain bike ride. It’s time to cozy up fireside and watch the snow fall with a warm mug of cocoa, tea or even a boozy nightcap. Try these three delightful winter drink recipes made with local ingredients this chilly season.

Honey-sweetened Earl Grey

Broadus Bees honey

Broadus Bees owner James Broadus Wilkie V founded the Central Oregon company in 2019 with pollinators as priority. Broadus Bees sells lip balms, whole beeswax, honeycomb and flavor-infused honey. Find the honey at stores including Newport Avenue Market and Central Oregon Locavore.

For a simple and delicious warming drink, steep Earl Grey tea in a mug with hot water. After letting it cool to your preference, remove the bag. Measure one teaspoon of Broadus Bees lavender honey—along with milk if desired—for a sweet, fragrant winter drink. See broadusbees.com.

Ingredient List

Hot water
1 packet of Earl
Grey tea
1 teaspoon of Broadus Bees lavender honey

Smoked Hot Toddy

Meadowland Simple Syrup

The whimsical—not to mention delicious—Meadowland Simple Syrup brand is a collaboration between Kathy Irwin and Katie Daisy. Beyond Daisy’s imaginative illustrations on the bottles, the syrups range from floral to fruity to piquant, all distinct in their flavor.

This winter, try Meadowland’s own tried and true recipe: a smoked hot toddy. The whiskey, hot water, cinnamon stick, honey and lemon of the common recipe are sure to comfort winter blues, but why not add a twist to a classic? Replace honey with Meadowland’s Woodfire Apple simple syrup for a sweet and smoky addition to this winter nightcap. See meadowlandsyrup.com.

Ingredient List

1½ oz whiskey
¾ oz Woodfired Apple simple syrup
Squeeze of lemon
Hot water
Lemon wheel and cinnamon stick garnish

Rich Hot Chocolate

Seahorse Chocolate Cocoa Mix

Seahorse Chocolate is owned by husband and wife RC and Amanda Gartrell, and the company’s partners, Parker Vaughan and Jay Junkin. They specialize in the creation of high-quality chocolate from cocoa sourced from around the world, including Trinidad, Peru and Vietnam. Aside from delicious bars and variety packs—samples of the luxurious chocolate—the cocoa mix from Seahorse can be found in hot chocolate and mochas at Palate and Still Vibrato Coffee.

At home, turn the cocoa mix into a classic winter warming drink of your dreams. Grab the mix at Suttle Tea in Sisters and Jackson’s Corner in Bend. Bring milk to warm on the stove in the top pot of a double-boiler; stirring continuously so that it does not

Burn, curdle or boil. When heated, add the cocoa mix and stir. Pour in a mug, add a spritz (or two) of whipped cream and enjoy. See seahorsechocolate.com.

Ingredient List

7 ounces of milk
1½ level tablespoons of Seahorse Chocolate cocoa mix

Winter in the (High) Desert: Desert Rose Cactus Lounge

While cacti and succulents prosper in the heat and sunshine, they don’t need summer to flourish; a wonderful indoor high desert can be created at home. The plants not only provide a dusting of color to a room, but their unique shapes and textures give layered accents to your home drawing the eye to multiple living focal points.

Cactus and succulents — Photo by Graham Atkins-Hughes, styled by Abigail Ahern

To explore the high desert aesthetic, Desert Rose Cactus Lounge provides inspiration. Owned by Andrea Metzler and her husband, Kent Halverson, the shop is adorned end to end with prickly and exotic greenery—flora that thrives in the high desert climate. Metzler said the sun and the arid climate are what make these particular plants grow so well in Bend. For the winter months, cacti and succulents don’t need much water. In fact, Metzler said some cacti are typically dormant in the winter season, allowing them to survive in dry soil for up to three months. Keep desert plants near a window—but not touching the glass to avoid cold damage—or under grow lights for the snowy, darker days.

In general, Metzler suggested placing plants in south- or west-facing windows, typically these provide the most direct sunlight for cacti and euphorbia throughout the day. “I also recommend terracotta pots,” she said. “They let a lot of air in; they’re more porous. So they absorb extra water which helps keep you from overwatering your cactus and succulents.” Terracotta pots also add an extra element to the design of a high desert home with their colors mimicking the neutrals and softness of the desert landscape.

To get started, Metzler recommends San Pedro cacti because they’re fast growers. Another starter cactus is the cereus Peruvianus, otherwise known as the Peruvian apple cactus or the night-blooming cereus. After a while, they produce stunning blooms at—you guessed it—night. Also commonly seen as a design accent, is the structural cereus jamacaru. With easy care, cacti and succulents are an easy way to manifest indoor high desert dreams. See desertrosebend.com.

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Dancing at Mrs. Marcelle’s The School of Dance in Bend

Marcelle Howard began dancing at the age of three at a studio formerly known as Jean’s Dancing School in Prineville. Slipping on her tap shoes, she emerged into her first recital before dance became her life’s work. “I was able to do a triple threat: ballet, jazz and tap as a senior in high school,” Howard said about her growth as a dance student. From there she studied in Western Oregon and taught dance at multiple locations around Central Oregon, including the Athletic Club of Bend. After noticing a lack of dance classes in Bend offered for young children, Howard opened Mrs. Marcelle’s The School of Dance in 1995, which now offers classes for children ages three and older. The first class at her studio was a pre-ballet class for ages three to five; Howard recalls the school only blossoming from there. Today, she has a team of experienced dance teachers working beside her to urge the mission of Mrs. Marcelle’s The School of Dance forward.

There are a couple of main goals that make Mrs. Marcelle’s The School of Dance stand out in the Central Oregon community. “Number one, when you have a student, let them realize how special they are,” said Howard. Her philosophy is to allow an opportunity for students to be aware of how extraordinary they are. Another belief of Howard’s is “everybody can dance”—the ideas of inclusion and acceptance are the backbone of the mission behind Mrs. Marcelle’s The School of Dance.

Veronica West began practicing ballet with Howard at the age of four, and continued with ballet, jazz and tap until 9th grade. At twenty-eight, she no longer dances but still holds a love for the practice, and looks back fondly at her experience with Howard as her dance teacher. “I loved dancing with Mrs. Marcelle. She was the most charismatic, energetic teacher who made everyone feel welcome…Dance practice was always something I looked forward to because of Mrs. Marcelle,” West said. This bodes well for one of the key takeaways from Mrs. Marcelle’s The School of Dance. Howard hopes that whether her students are practicing, performing or simply dancing for fun that they revel in what they are doing. “Enjoy it. If they aren’t enjoying it, I’m doing something wrong,” she said.

Over time, the school’s recitals have sold out performances, bouncing between the Tower Theatre, Bend High and, recently, Caldera High School. A lot of love and thought goes into the development of the big end-of-the-year recital, and practice begins in October, running through June when the performance takes the stage. “Having our families and friends come watch us perform in our costumes was something we all looked forward to, and [Howard] put so much time, effort and planning in making sure the recital was amazing for all of us. We felt like professionals dancing on stage,” West said. Most recently, the students of Mrs. Marcelle’s The School of Dance performed in a Broadway-themed recital, pulling inspiration from classic Broadway show numbers; including a favorite routine of Howard’s, “Popular,” from the hit Broadway show “Wicked.” Howard is overjoyed to produce a Disney-themed recital in 2023. It’s one which takes place every five years.

In the summer, the school plays host to dance camps. Keeping in the spirit of the importance for everyday harmony and family time, “combo classes” are available at the school: all-in-one tap, ballet and hip-hop classes that provide time-saving efforts for both the children and parents during their busy lives.

The energy that radiates from the school and from Marcelle Howard are the purest forms of excitement and happiness. She has much gratitude for the ways in which the school has has enriched her experiences over twenty-seven years. As for her life outside of work, she said, “I love the balance it gives me, because I can make all my own decisions.” However, from the standpoint of a teacher, one of the gifts Howard treasures most is the ability to provide love and joy to all the dancers of Mrs. Marcelle’s The School of Dance.

Learn more at mrsmarcelleschoolofdance.com

Yoli Brings Modern and Traditional Korean Cuisine to Bend

If you have lived in Bend for a while, chances are you know the name Joe Kim from his tenure as chef at 5 Fusion Sushi and Bar, or his three-time semifinalist recognition from the James Beard Foundation for Best Chef in America. Or, perhaps you are among the many who traveled from afar to try, Yoli Inspired Korean Cuisine restaurant.

Joe and his wife Laura’s simple, minimalist interior design vision comes to life when you walk through the restaurant door tucked off of Newport Avenue. When seated near a sprinkling of graceful lighting throughout the space, with elegant black painted walls stenciled with Gingko leaves, the vibe of Yoli prepares restaurant goers for the culinary experience ahead.

Yoli, which means cuisine in Korean, is open for both lunch and dinner. There was a specific idea for both meals. “Being that Korean food in Bend hasn’t really been seen on a larger scale, or on an exclusive scale like it is [at Yoli], we wanted things to be comfortable for people,” Joe Kim, co-owner and chef said. This is why he and Laura introduced the “set lunch” where diners can choose protein, rice, kimchi and banchan—small, side dishes including potatoes and sprouts—that complement the main dish. The lunch hours are supposed to be an accessible introduction to Korean cuisine both price-wise and menu-wise.

Kimchi Salad from Yoli — Kimchi Salad | Photo by Allison Ramirez

Raw dinner starters such as the Yukhoe give off a balance of savory and sweet. In one bite, the Wagyu beef, pear and wasabi creme fraîche are the main essence of the dish, followed by a natural hint of pine nut and chives. The Caviar Juk is simple in its ingredients, but the bold presentation and flavors of brown butter, smoke and truffle atop a rice cracker are a rich sampling of what to expect of the flavor profiles at Yoli. For a popular sharable starter, the Korean fried cauliflower has a shell of rice flour for a crunch, and a seasoning of gochujang, which is graceful at first, with a spice that pleasantly sneaks up behind it.

Joe Kim, chef and owner of Yoli — Joe Kim, chef
and owner of Yoli. | Photo by Kevin Prieto

Dinners at Yoli are meant to bring a more modernized taste of Korean food to the forefront of the culinary scene. “[For] the dinner menu, we wanted to do a little more diversity and show a little more modern Korean food,” Kim said. The Kims both have extensive histories in the restaurant industry which play into the quality of food, attention to detail and overall experience. The Dolsot Bibimbap with beef is served in a stone pot so the longer the heat lingers—and the slower you eat—the crispier the rice gets. After breaking the egg and letting it soak through the rice, kimchi and fresh vegetables, a full bite of the tenderized beef from the bowl tastes like quality. “I’m a big fan of the beef dishes…” Joe Kim said, “…some are marinated, and some are just meant to highlight the flavor of the beef.” Another beef dish to try is the Kalbi steak; delicate by bite, but courageous in taste.

The culinary journey does not end there. The cocktail menu—fully developed by the front of house manager and co-owner, Laura Kim—recognizes Joe Kim’s heritage through cocktail elements such as jujube honey and Korean coffee. According to Laura, the most craveable cocktail on the menu is the Ulsan Sour, a twist on a Whiskey Sour which pays homage to Joe Kim’s family’s kiwi farm in Ulsan. The syrupy kiwi works in harmony with the orange juice to offset the strength of the whiskey.

When arriving at Yoli, the frosted doors suggest a secret hidden inside. That mystery is a ten-table restaurant brought to life by owners Joe and Laura with their extensive restaurant industry experience, and a visible passion to bring Korean food—both traditional and modern—into the spotlight of Bend’s culinary scene.

Click here to read more about our local food and restaurant scene.

3 Way to Cook In-Season Sweet Potatoes

The varieties and recipe possibilities for sweet potatoes are boundless, mostly because they are some of the most versatile foods around. Eat them with a side of fried eggs, try them topped with feta cheese or on the side of dinner one Saturday night. Find locally grown sweet potatoes at farm stands before they close for the season, or pick them at Bend’s year-round indoor farmers market, Central Oregon Locavore, after farm stands close up shop. Here are three simple but delicious ways to prepare sweet potatoes this autumn.

Hash Browns

On the side of eggs and bacon, hash browns are among the most popular breakfast staples. After washing, peeling and shredding a sweet potato or two—either in a food processor or by hand—add olive oil to the mix and whatever spices sound good such as paprika, salt or pepper. Then, on an oiled or buttered stovetop pan, flatten the mixture into patties and fry until crispy. Afterwards, top with green onions, sour cream or both.

Tip: Use an ice cream scoop to help shape the hash browns before flattening with a turner.

Sweet Potato Tacos

It sounds simple—and it is—but this is truly a choose-your-own-adventure type of lunch. Start by dicing the sweet potatoes, tossing in oil and taco seasoning, and roasting in the oven. While you wait, prepare the endless list of toppings to make the tacos complete: try black beans, avocado and feta cheese for a refreshing flavor. Once out of the oven, stuff the sweet potatoes in a spruced up corn or warm flour tortilla, drizzle with lime and dig in.

Tip: For a flavor with a punch, add chili powder.

Grilled Sweet Potatoes

Picture this: it’s an autumn evening, the grill is fired up for the last few days of warmer weather before winter dips in, and you’re in need of the perfect side dish to pair with a weekend dinner of salmon, steak or burgers. Cut the desired amount of sweet potatoes into quarter-inch rounds or slices, and toss in olive oil, salt and pepper, or paprika. After the sweet potatoes are just fork-tender, remove from the grill and top with cilantro. Voila—a straightforward and tasty way to prepare sweet potatoes with a smoky zest.

Tip: Try using garlic salt or rosemary to season the sweet potatoes for a more distinct flavor.

Embracing Mediterranean Style in Central Oregon

Imagine a breeze wafting off the pristine shores of the coastline, and seamlessly carrying the salt air from the patio, through a stucco archway and into the living space; this is what Mediterranean-style homes are known for. The red roofs and use of exposed, natural wood throughout the space are signatures found in most of the sub-branches of Mediterranean design influenced by Italy, Spain, Greece and contemporary trends.

Mediterranean design — Owner and designer Jill Williams, Co-Designer Kerrie Kelly, Architect Donna Rose, Photo by Lindsey King Photography

Though the style is sparsely found in Central Oregon, stunning architecture modeled after the homes dotting the Mediterranean can be found in pockets of the high desert. For example, Ranch at the Canyons in Terrebonne overlooks Smith Rock and other natural landscapes. There, walking onto the property transports visitors to Tuscany, where the main buildings (the Tuscan Stables, the Old Clubhouse Winery and the equestrian center) in the private residential acreage could be resting at water’s edge—or just above where the fresh air still flows through the arched windows. The tan walls of the buildings, some of which play host to weddings and other events, immediately provide a sense of serenity and a nod to what the interior looks like.

Refreshing Design

When aiming to give your home a facelift by way of manifesting the shores of Greece, Spain or Italy, you don’t have to go as far as demolishing your modern walls, or retiling the roof to mimic the grandeur of Ranch at the Canyons. Instead, implementing pieces with Mediterranean influence can make a significant difference, and refresh a home in an exciting, ageless way.

The first step is choosing accent colors that will offer contrast with the natural tones of the house. One of the most notable accent colors found in Mediterranean-style homes is a pop of blue; much like the shades found along the coast of Greece. Or, shades of reds and yellows pair nicely against tan or stucco walls from the Italian or Spanish influence. A fun way to implement these colors into your home is by creating a new backsplash with Mediterranean-characteristic tiles or mosaics.

Neutral and Natural

In all homes influenced by this style, there is a great emphasis on the fluidity of indoor-outdoor living. The transition between a comfortable, indoor living area to an equally cared for outdoor living space is usually seamless. Consider using soft neutral fabrics with similar pops of color as the indoor living area to make the path from indoor to outdoor—or vice versa—uninterrupted and open.

Another staple feature of most Mediterranean-style homes is the use of natural materials. While exposed wooden beams may not be in the cards for a house tune-up, wood furniture or decor may be. An accent chair with carved wood arms and a neutral cushion, or exposed wood shelves stacked with natural clay pots or books can also mimic the many avenues of Mediterranean interiors.

Architecturally, these homes were originally built to support a lifestyle in a climate with hot, dry summers. That being said, it may be surprising to not see as many around in the high desert. The mechanics behind the arched doors and windows, and carefully constructed stucco walls are not all that’s required to influence a home in the high desert to appear as if it’s seated on the coastline. Aesthetically, incorporating a few small changes into your living space can make it feel as if you’ve just stepped into the beautiful countries bordering the Mediterranean Sea.

Moccasin Making Keeps Tradition Alive in Madras

Behind every piece of clothing comes a history book of culture, beauty and significance. At Madras High School, the Native American Student Union which runs under the support of the Papalaxsimisha program—and began after partnership with Gordon Scott from OHSU’s On Track program—now offers classes in moccasin making. Jillisa Suppah, a NASU mentor, said that Papalaxsimisha roughly translates to “together for education,” which is a nod to the goal of NASU as well: to give Indigenous students a space in school to celebrate their heritage through art and education.

One mentor, Charlene Dimmick, learned how to make moccasins from her grandmother, which gave her the idea to pass the skill to students. “Towards the end of the school year we were talking about how students may or may not have their own moccasins,” she said. “A lot of our people stopped the practice or never had the opportunity to learn.” Now, rotating between the lunch hour and every other week after school—and in the summer—students have gone to the classroom of English teacher Clark Jones and learned from NASU mentors how to make the traditional footwear. These classes have also been a place for students to learn basket weaving and beading.

Dimmick explained that the mentors are teaching the style of moccasins that come from the Plateau region near the Columbia River; this is the same style that Dimmick’s grandmother taught her.

Suppah said that it eventually only takes a couple of hours—without any beadwork—to complete the moccasins. However, she’s noticed that for beginners and students, it can be intimidating on their first try. For example, sharp needles are used to poke through the thick material. “[Students are] using buckskin (deerskin), cut beads and seeded beads, with thread and beeswax,” she said. The fully embellished final products are a tangible representation of heritage carried into modern day. After hours of meticulous handiwork, vibrant, colorful beading and intricately threaded designs pop against the shoes’ soft material.

Moccasin Makers — From left: Charlene Dimmick, Jillisa Suppah and Mable Jackson

Although the class is meant for NASU students to learn and create, the lasting impression of passing a relic from the Plateau Native American culture does not stop at the high school level. “I’m new. I am learning all I can from Jillisa and Charlene. Being around the students has been a real blessing,” said Mable Jackson, another NASU mentor. “There’s so much talent within our community and [the students] are able to share it.”

Dimmick mentioned that a dream of hers is for students to eventually end up creating their own regalia during their time in the classroom. For now though, her hope is to “teach as many kids as I can who may not have that person to learn from.” The heritage and legacy of these moccasins lives on in the efforts of the students and mentors of NASU; the goal among the experience being that more Indigenous students will learn the craft, and that the moccasin tradition will carry well beyond the classroom.

Click here to read more about our local art and culture.

How CSAs Bring Farm-Fresh Foods to Doorsteps in Bend

In a fast-paced world, we often don’t have time to think about where our food is coming from, and going to the grocery store becomes another tick on a list of things to do. However, when we do finally slow down to enjoy a meal among friends or family, there is comfort in knowing the care that goes behind our food’s journey into our home. Food, after all, is built on relationships. Where we get our food from and who we build those connections with should be nearly as important as who we are choosing to share the meal with. This is why Community Supported Agriculture programs—or CSAs—are carving their path through Central Oregon and beyond.

What is a CSA?

CSAs remove the grocery store or third-party distributor as a main source of produce. Instead, there is a direct relationship between the buyer and the farmer. At the beginning of a growing season, a farmer will sell shares of their farm’s production for an agreement of a certain amount of fresh produce—and sometimes dairy, meat or eggs—to the buyer on an established schedule throughout the season. According to Pacific Northwest Community Supported Agriculture, the bond between customer and farmer fosters a mutual understanding of the risks and rewards of contributing to a CSA. This may include unexpected environmental factors at times leading to a smaller amount of produce for a part of the season. On the other hand, the reward is the security of knowing you are receiving fresh, nutritious food with each share.

The Benefits

The benefits of participating in a CSA can be equally advantageous from the perspective of both the farmer as well as the consumer. The money paid towards a share at the beginning of a growing season allows farmers to better prepare for the rest of their season. In turn, customers have access to fresh produce directly from the farm and the security of knowing where their food is coming from.

The value of contributing to a local farm doesn’t stop at the human–level; the impacts of joining a CSA show a ripple-effect throughout the surrounding environment. “[Local farmers] understand how to cultivate soil health, preserve water, and grow fresh food to nourish our community,” said Annie Nichols, agricultural support manager for High Desert Food and Farm Alliance. “You are also reducing the food miles that your food must travel to get to you, in turn decreasing the associated pollution and emissions associated with transportation.”

Finding the Right CSA

With the number of CSAs growing in Central Oregon, it’s important to consider your individual needs when it comes to creating the relationship between a farm and yourself. “Different farms will offer different options in terms of size, delivery method, and what they grow, so I would recommend visiting the farm’s websites to better understand which is the best fit for you. Many CSAs sell out quickly and typically they open for sign ups in February or March,” Nichols said. A number of farms accept Supplemental Nutrition Assistance Program, or SNAP, benefits so that these programs are accessible to the entire community. Additionally, organizations such as the High Desert Food and Farm Alliance, are helping to promote food security and access in Central Oregon. The alliance makes the process of finding a CSA straightforward on its website.

Fresh, Local Food All Year

Just because the growing season comes to an end, doesn’t mean that finding food locally and sustainably needs to.

Year–round, indoor farmers markets such as Central Oregon Locavore also provide the space for farmers to sell food directly to customers. Agricultural Connections Harvest Boxes can be purchased one box at a time or with a weekly subscription.

Farmers markets in town are another way to build on customer–farmer relationships and get early access to fresh food. “The benefit for the vendors [at the Bend Farmers Market] is they have a space to sell directly to consumers,” said Marielle Slater, president of the board of the Bend Farmers Market.

Slater also said that some vendors at the farmers market have their own CSA and even use markets as a location for pickup. This means that, depending on your choice of CSA, you have the option to explore other local resources while picking up your share of produce.

Click here to read more about our local food and restaurant scene.

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