With the arrival of sunny days, many Oregonians are excited to get outside for some fresh air and vitamin D. In Central Oregon, we’re looking to ease back into our favorite activities.
“Whether you are hitting the trails, picnicking at a park, or cleaning up your own garden, remember to stay safe this spring,” saidSarah Cipriano-Stanley, a senior safety management consultant at the SAIF Bend office. SAIF is Oregon’s not-for-profit workers’ compensation company.
Hiking at Smith Rock State Park | Photo by Arian Stevens
Let’s Get Moving
“Walking is one of the best ways to spend time outdoors, and it’s also one of the simplest things you can do for your health,” Cipriano-Stanley said. Bend and the surrounding areas are full of trails to explore. Walk the Deschutes River Trail, including new sections through Drake Park, or via the Old Mill District, through the Historic District. Bend Park & Recreation District also has designated paths.
A jaunt up Pilot Butte in the center of Bend takes 15 minutes to reach the top and 15 minutes back down, with an elevation climb to get your heart rate going. Plus, as a reward the walk provides a view from the peak of surrounding mountain ranges.
When walking in areas with traffic, stay vigilant.“Remember to use sidewalks when available, walk facing traffic, and avoid talking on your phone or texting,” said Cipriano-Stanley. “Take advantage of parks and trails that are closed to vehicle traffic.”
Shevlin Park and Riley Ranch are two examples and are accessible as well. Wherever you step out, remember to dress appropriately to be seen by others. “Even though it’s light outside longer in the evenings, wear reflective clothing at dusk or in the dark,” said Cipriano-Stanley.
Riley Ranch | Photo by Tambi Lane
Bring on the Heat
You’ll also want to dress for the weather. “Warm weather can be a problem for anyone,” Cipriano-Stanley said. “As temperatures climb, keep three things in mind: Water. Rest. Shade.”
“Not drinking enough water contributes to ‘presenteeism’—being physically present but not mentally engaged—which can cause errors, injuries, and even heat stroke during our fun spring and summer activities,” said Cipriano-Stanley.
So, how much should we drink? We’ve heard eight glasses of water a day is the goal, but that total should increase when you’re active, especially in a warmer climate. If you don’t like the taste of water, beverages such as milk, juice and herbal teas are also adequate for hydration.
Remember, no matter how much fun you’re having, take breaks. Give yourself a time out from the sun by seeking cooler, shady spots.
Here Comes the Sun
Seeking the shade is also beneficial for your skin. According to the CDC (Centers for Disease Control and Prevention), Oregon reported almost 20 out of every 100,000 people of all races and ethnicities being diagnosed with melanoma, the deadliest form of skin cancer, in 2020.
“Dermatologists recommend an SPF of 30 to 50, which blocks 97% of the sun’s rays,” said Cipriano-Stanley. “Consider wearing sun-blocking clothing, a hat with a wide brim, and sunscreen and sun-protective lip balm while outdoors.”She also recommends sunglasses with 100% UV protection and side panels.
Whether your pastime is walking, biking, golf, or other outdoor activities, keep these tips in mind for a safe and enjoyable season. You want to arrive home feeling better than when you left, and you want to show up at your job ready to accomplish your goals. Work smart—play smart!
Graham Zimmerman spends a lot of time on glaciers—climbing them, mapping routes through them and protecting them. Zimmerman, age 36, is an alpinist known for establishing dozens of new routes and first ascents up the world’s highest peaks, from Alaska to Patagonia and Pakistan.
Combining ice climbing, rock climbing and glacial traversing to reach remote mountain summits, alpinists climb lighter, faster and closer to the elements. Compared to traditional mountaineering, an alpinist carries minimal gear and pushes to the summit in days rather than weeks. The planning is intense, the weather unpredictable, and the risks significant. For Zimmerman, there’s no better way to experience the majesty of the mountains.
Mark Allen approaching- the NW Fork of the Lacuna Glacier of AK in 2011
When he moved to Bend in 2015, the outdoor access and community made it the perfect basecamp for Zimmerman and his wife, Shannon McDowell. He describes McDowell as his best partner, coach, motivator, and the reason he’s determined to return home safely from every climb. “There’s a harmony between my climbing, marriage and creative work. When I get better at one part, it all grows stronger,” he said. That harmony has driven his growth as an alpinist, filmmaker, climate advocate and author.
Searching for Balance
As Zimmerman explains in his new memoir titled A Fine Line: Searching for Balance Among Mountains, climbing brings him freedom and challenge unlike anything else in his life. “It’s more than a checklist of ascents and summits. Climbing has become my life’s work, with a deeper purpose. I’ve learned to take on big, audacious challenges and problem-solve strategically,” said Zimmerman. Along the way, he has developed close friendships with mentors and climbing partners. Many of those climbers lost their lives in the mountains they loved, and Zimmerman feels driven to keep their legacy alive.
In A Fine Line, Zimmerman honors these friends by sharing their stories, personalities and achievements, and weaving the wisdom of his mentors through his own lessons learned. These lessons range from managing fear—a critical part of alpining—to cultivating trust between partners, and leveraging his platform for good.
Chris Wright on The French Maid Canada in 2018
Witnessing Glacial Change
As his alpine expeditions grew more complex, Zimmerman witnessed measurable changes in the size and quality of glacial fields. His filmmaking allows viewers to experience these extreme environments with him, and witness the impact of a warming climate on both the landscape and the local people. To expand the scope of this work, he joined forces with Protect Our Winters (POW), a nonprofit organization working to influence climate policy and nudge society closer to carbon neutrality. “I’m an imperfect advocate—I’ve struggled with the fact that travel increases my own carbon footprint. But through climbing I can show what’s actually happening, and I can speak for those who don’t have a voice or a vote,” said Zimmerman.
Graham, Shannon and their dog Pebble in Bend OR
First Ascent
In 2019, Zimmerman was part of the four-climber team that completed the first ascent of Link Sar, a 7041-meter mountain in the Karakoram range of Pakistan. For that achievement, the team was awarded the Piolet d’Or, the highest award given in the climbing world. His film Link Sar: The Last Great Unclimbed Mountain captures the challenges of that ascent–and the staggering beauty of a landscape at risk.
Graham Zimmerman rainy day yoga in LS Basecamp, 2019
The Greater Goal
Zimmerman’s next climb targets a remote Alaskan range, but this year’s priorities will keep him closer to home. “POW has created a massive engine for building coalitions to work directly with policymakers; continuing that work is my top concern. 2024 is a critical year for keeping the momentum going.”
Despite the overwhelming nature of the problem, Zimmerman remains positive about turning the tide of climate change. “I have a lot of hope that we can fix this,” he said, “but it will take gumption and innovation. Anyone who spends time outdoors has a story, and stories are potent tools for driving positive change. Everyone can play a role in this conversation.” Learn more at grahamzimmerman.com.
Hush Hush Coffee in Central Oregon Merges Outdoor Adventure and Quality Coffee
On a freezing February morning, I was up before the sun, putting on extra layers before heading out the front door. My mission was to get the day’s first cup of coffee.
However, this was no ordinary stop-in at my local cafe. On this particular morning I would be having a Hush Hush Coffee nomadic cafe experience at the hosted pop-up gathering by invitation that combines some of Central Oregon’s favorite niche locations with specialty coffee service.
Other coffee adventurers would join, too. Multiple paths through four inches of fresh snow snaked their way to the overlook at Overturf Park as the sun rose. At the top, Ron Sparks and Adam Foster, the founders of Hush Hush Coffee, set up a small camping table with everything needed to make a morning cup for their guests.
While Foster and Sparks labored over how coarse to grind the beans and what roasts would satisfy their guests, patrons mingled. From the outside, it would appear as a group of regulars. However, upon listening to the conversations around me, I began picking up on a similar theme—like me, this was many people’s first time at a Hush Hush event.
For more than two hours, strangers shared their morning cup of coffee together, leaving as friends. Foster and Sparks periodically made their way through the crowd, topping cups off and boasting of a new blend they had just brewed. We were happy to oblige.
After the nomadic cafe experience, I followed the same path back through the snow, although more had accumulated, and returned down through Overturf Park to my car. Later, I caught up with Sparks and Foster to take a deep dive into the origins of Hush Hush, both the coffee and the experience.
The Hush Hush Concept Kicks Off as Coffee with Friends
Hush Hush, the concept, found its roots about as organically as the coffee that Foster and Sparks brew. The two friends regularly took their lunch breaks at Riverbend Park, especially when the sun was shining. Along with their lunches, the two would bring their coffee paraphernalia.
“We would make pour-overs from our built-up coffee travel kits housed inside Stanley lunch boxes,” Sparks said.
Eventually, the pair invited some friends to join them. In August of 2022, with five others in attendance, Hush Hush had their first “official” nomadic cafe. “It was just a few friends hanging out before work and enjoying whatever coffee we happened to be digging that week,” Sparks said.
Both men had previous experience working in the coffee industry, and it seemed the coffee bug didn’t leave them. “Ron purchased a small, 1kg commercial roaster just so we could play around with roasting and cupping different coffees in his garage,” Foster said. They would always roast more than needed, discreetly giving the extra to family and friends—or “hush-hush,” as they would say.
Foster and Sparks’ love for coffee is clear. They can often be overheard discussing the subject in great detail. Sparks and Foster’s passion shines through as they grind and brew truly phenomenally-tasting coffee. However, they are not coffee snobs. Rather, they just want to share a better cup of coffee with you.
Quality coffee is at the center of a Hush Hush experience. “We are very much the opposite of a traditional cafe,” Sparks said. “We do everything intentionally slowly; we weigh our coffee, hand grind our coffee and hand-pour.” The fullness of the coffee-making process is evident at the nomadic cafes, and, dare I say, somehow makes the coffee taste better.
“We love all kinds of coffee,” Foster said. “We love to explore what’s in season and what new processes roasters are experimenting with. We each have our own go-to favorite style.” Foster leans toward Ethiopian, funky and fruity blends, while Sparks tends to enjoy Central American beans, with more of a chocolatey profile and just a touch of citrus.
Why a “Nomadic Cafe” Experience?
Apart from keeping a high bar for the coffee beans it serves, a key aspect of Hush Hush Coffee is its nomadic cafe experience. Sparks and Foster are clear that the concept is purposeful.
“We figured we could utilize our passions for coffee and community as an excuse to bring people together in our favorite place to slow down and reflect: the outdoors,” Foster said.
And this is exactly what happens at a Hush Hush nomadic cafe. A hike or bike ride on a trail to get there is an investment in the experience. And, if you have time to hike into a location, you likely have time to stick around and chat, to develop the Hush Hush community in that moment. This isn’t a rushed morning waiting in line for your latte at a coffee retail giant. On the contrary, you can expect to enjoy your carefully crafted coffee while chatting with someone new.
“The heart of Hush Hush is that we love coffee, community and adventure,” Foster and Sparks said. “There’s something really fun about inviting people out to join this little morning ritual with each other and having them interact back.”
Coffee Outdoors or Delivered to Your Door
Beyond offerings at its nomadic cafes, Foster and Sparks are launching a monthly subscription program to bring Hush Hush Coffees to the hands of coffee lovers.
Since Hush Hush Coffee emphasizes people finding themselves outside, Foster and Sparks have created their subscription-based coffee experience to be as environmentally friendly as possible.
“For each subscription delivery, a tree is planted by [environmental nonprofit] One Tree Planted. Four percent of all profit goes to protect outside spaces, and we’ve made our packaging completely home and industrial compostable,” Sparks shared.
With the help of friends, the pair also hopes to extend Hush Hush nomadic cafes outside of Oregon. “We’d love to see a Hush Hush Nomadic Cafe set up in every state in the U.S. to get people outside and connect over coffee,” he said.
So, how do you attend the next Hush Hush Coffee nomadic cafe experience? Easy: follow Hush Hush Coffee on Instagram. Foster and Sparks typically host a nomadic cafe every month, which they will post about, usually the day before. Direct message Hush Hush Coffee when you see the post, and a response will include a date, time and location.
Anastasia Zielinski, a multidisciplinary artist and arts educator, has been creating for as long as she can remember. “It is a fundamental part of my life,” said Zielinski. “Art has helped me manage grief and depression, as well as been a conduit for joy.” She hopes her creations are a soothing balm for others as well.
“It is easy to become disenchanted with life when you are continuously searching for the next big thing,” shared Zielinski, speaking to contemporary culture’s tendency to overlook life’s small joys. “Depicting and magnifying ordinary areas of foliage highlights the beauty that exists all around us,” she said. Her work gets up close and personal with the natural world to emphasize the beauty often passed over in public spaces such as gardens, parks and open lands. She zooms in on foliage, exploring the various shapes and colors comprising nature.
Influenced by her parents’ artistic pursuits, Zielinski explored painting, dance and music from an early age. She obtained a bachelor of fine arts in painting from Pratt Institute, but Zielinski’s creative identity transcends a single medium. Her career has spanned a diverse range of expressions, and she has earned national and international recognition.
Time spent in nature serves as Zielinski’s infinite muse. It’s the starting point for her creative process which begins with walking meditations in the outdoors. “As I move,” Zielinski said, “I experience a sense of wonder and a desire to share these positive sensations with others.” She captures these moments in photos and notes, which inform her process in the studio.
About the Work
Approaching her work from a painter’s perspective, Zielinski starts broadly and moves from background to foreground. Regardless of the medium—whether it’s paint, fabric or another material—Zielinski said, “It helps to let go of expectations and have the material guide me.” The results are lush, often abstract paintings and eye-catching fiber-work depicting textured landscapes using fabric, paper and reused scraps.
A prime example of Zielinski’s recognizable style is found in her “Pattern in the Forest” series. These vibrant and dense paintings transport viewers into the detailed design and abstract composition of woodlands. In Zielinski’s words, they “transmit the spirit of the source site, without literally depicting it,” a sentiment that can be applied to many of her creations.
The impact of the arts on Zielinski’s life has inspired her commitment to arts education. Soon, Zielinski will open Freak’n Art in downtown Bend. The creative space will foster community through traditional workshops and weeknight classes. Zielinski believes creative expression is essential for human existence and emphasizes the soul-nourishing power of art in all its forms. See more of her work at anastasiazielinski.com.
Running an ultra-marathon or competing in a triathlon takes mental grit and determination. The same could be said for renovating a house. Trever Long regularly runs races up to 100 miles, and his wife, Cherie, who competed in an Ironman in 2022, met after Cherie graduated from the University of Texas. Their love of nature drew them to Portland where Cherie, an anesthesiologist, was accepted to a residency program. They yearned for an even greater connection to the outdoors and eventually moved to Central Oregon.
After living on Bend’s westside for several years, the Longs came across a listing for a Tudor-style eight-bedroom, seven-bathroom home on six acres in Tumalo, a marked departure from the contemporary house the family of six—including the Long’s 14-year-old daughter, 11-year-old twin boys and five-year-old son—lived in at the time. Perched above Tumalo State Park with views of the Deschutes River and multiple snow-capped peaks, the Tudor home was initially built as a bed and breakfast in 1986. It came with an approved permit to be a guest lodge, a vision that never materialized.
Visioning from Abroad
The Longs bought the house in March 2020 but moved five months later to New Zealand where Cherie had a yearlong work contract. In addition to adventuring and exploring, they spent the time abroad honing ideas with their contractor, Nate Connolly of Ridgeline Custom Homesand designer, Lisa Arballo of Bend-based Legum Design. The time to think through their goals brought the home-planning process into focus. “I think we fell in love with it even more,” said Cherie.
In the process of turning the dark home into a sleek family-friendly residence, the couple decided to retain the original staircase and the oversized brick fireplace—learning from a previous owner that the bricks were salvaged from one of Bend’s original mills. The contractor removed the Tudor-motif cross-hatching on the exterior and instead added dark cladding to contrast with brick to create European style. An iron and glass front door gave the facade a modern appeal.
Creating a Family Home
Designing a home that could accommodate the family’s active lives and interests was a priority for the Longs. The kitchen is an example of their desire for both beauty and functionality. Trever thought through the design “drawer by drawer.” The large kitchen island is concrete, a natural material that’s easy to repair. The kids can grab cups and dishes from the open cabinetry and the matte Italian kitchen cabinets have no handles so they can easily be wiped clean. “We did research into how to make everything sort of disappear—including the refrigerator and dishwasher,” said Trever.
But certain things were selected to stand out, such as the Brazilian Matarazzo marble backsplash and cantilever shelf behind the Thermador range and the Argentinian-style Grillworks grill in the back of the fireplace. Details mattered, too, as evidenced in the sparkling water on tap.
The Long children enjoy a suite of rooms on the basement level that was originally created as a space to host bed and breakfast guests. Walls were removed so a large picture window could flood the area with natural light. Today, the “Kid Zone” includes three bedrooms and three bathrooms; the children all had input in the design. Daughter Rowan, for example, chose the floral wallpaper and marble mosaic floor for her bathroom.
There’s also a family room with a reading nook and a vintage chaise lounge recovered in a colorful textile, surrounded by photos representing the family’s adventures. The home also boasts a gym and a laundry room that doubles as an art space.
Heritage and Travel Inspiration
Cherie’s mother, who lives in Europe and is an expert in French and Swedish antiques, offered her expertise. The home is a treasure trove of beautiful art and heirlooms used in unexpected ways, such as a secretary found in the dining room, the mid-century Tom Dixon fixtures in the powder room complementing limewash walls by Bend artist Juanita Perdomo, and the crystal chandelier, a wedding present from Cherie’s parents that dangles near the bathtub in the primary suite.
Heritage pieces are coupled with accents collected from around the world. One of their most prized possessions is the antique rattan furniture from Indonesia in the sunroom that belonged to Cherie’s grandmother. The Longs pair the furnishings with items such as blankets handpicked from a market in Mexico and a ceramic goat sculpture purchased at a pottery shop in New Zealand. It’s an elegant yet approachable home where the family can curl up together to watch a movie; a home layered with meaning in every corner. “I think that is what our house is made of: small little trips and memories,” said Cherie.
Step into Fika Sisters Coffeehouse and be welcomed by a vibrant mural with its kaleidoscope of colorful, floral motifs, light-filled seating area and kind baristas. These elements provide a backdrop for an irresistibly inviting cup of coffee. Fika’s mission distinguishes it from other coffee houses. The design, menu and name are all celebrations of Swedish tradition.
Founded by Renee Reitmeier, the coffeehouse draws inspiration from the Swedish concept of fika–a cherished moment to pause and enjoy coffee and pastries with friends and family. “I wanted a name that included coffee and food. But also the beautiful part of what coffee and food do—they bring people together,” Reitmeier said.
Fika, both the concept and the coffeehouse, are about creating community, which was important to Reitmeier who craved a small-town environment after growing up in Portland. Expectedly, much of Fika’s menu draws on Swedish recipes. “Half of our pastries stem from traditional fikas in Sweden,” shared Reitmeier. “Some come from my mom, our quiche being one of them.” Beyond the quiches, Reitmeier’s family history—her great-grandparents emmigrated from Sweden in the late 1800s—serves as continuous inspiration for developing the signature drinks at Fika Sisters Coffehouse.
One such drink staple is the Cora. A cozy white mocha infused with cardamom syrup. Cora is the name of her great-grandmother, and a nod to Reitmeir’s family heritage as it pays homage to traditional Swedish flavors. “Cardamom is a spice used in so many Swedish pastries,” shared Reitmeier. “When mixed with white chocolate and espresso, it’s divine.” The preparation involves a meticulous blend of white chocolate powder, cardamom syrup and rich espresso, topped with warm, frothy steamed milk. Reitmeier offers the option of whipped cream on top. “It’s something I feel my great grandma would want.”
Maya Moon Bauer, maker of hand-crafted leather handbags coveted as wearable works of art, has been on a lifelong odyssey of self discovery and experimentation that continues today. After 20 years of crafting and selling custom leather goods in Central Oregon, online and in boutiques around the country, Maya Moon bags are easily spotted for their unique style, sophistication and a touch of whimsy.
From a tender age, Bauer’s family played an instrumental role in shaping her creativity and artistic ventures. Her artist parents enveloped her in the bohemian community of West Marin, California, where she went to high school. Growing up with a limited budget for school clothes, she improvised, finding and altering pieces found at thrift stores. “I was always playing around to mix things up and make them my own. I even used safety pins as a decorative way to taper my jeans,” she said, laughing at the memory.
“Maya was always chasing something outside the box,” recalled Katherine, “Kat” Doelger, a childhood friend. “She was always on the edge of what we were headed toward, trending wise.”
As a teen, Bauer was disenchanted with mainstream education and graduated high school through independent study. “I was anxious to have a job, make money and get out of West Marin,” she said. During the next 10 years, she explored a variety of jobs from making ceramic jewelry in Marin, working for a publishing company in Santa Barbara, to marketing for an import company in Richmond, California. In 1998, after a three-month European hiatus, she returned to Northern California and landed a job for a dot-com company where she met her future husband, Brian Buch.
“I wasn’t passionate about the work I was doing, ” she said. “I needed to do something different.” On her 28th birthday, Buch bought her a Viking sewing machine. “He understood I was going crazy and needed a creative outlet.”
Wearable Works of Art
On a work trip to New York, Bauer bought a snake-embossed turquoise leather tote that sparked her imagination. Unaware that her machine wasn’t designed for sewing leather and armed with limited knowledge, she persevered in crafting a pink faux crocodile tote that she took to work. Coworkers loved it, even starting a bidding war and sparking demand for more bags. “In a company of 80 people, I sold 80 bags.”
That early tote bore the hallmarks of a unique style that would become Maya Moon Designs: Leather hides sourced from around the world, contrasting piping, zippered pockets, panels from Pendleton blankets or furry pelts, metal studs and shotgun shells, and most iconic of all, the folkloric and Asian-themed fabric lining that provides “an element of surprise in every bag,” she said.
A Family Affair
In 2002, the couple wed and relocated to Bend. As a wedding gift, Bauer’s godparents gifted her an industrial Juki sewing machine. Working from a home studio, sales were from friends of friends, trunk shows, house parties and local boutiques. As time went on, her bags were in shops in Oregon, California, Utah, Ohio and Texas to name a few. As demand grew, no longer able to keep up, she outsourced production and hired a sales rep in LA. When the first shipment arrived, a box of identical bags, she knew it was a mistake. In pursuit of carving out a niche as an artist who handcrafts each piece, those “homogenized bags represented the polar opposite of Maya’s lifelong identity,” her friend, Doelger said.
In the end, it was her family who enabled her to build the business–her own way. Now the mother of two boys, Dean and Kaden, Bauer recruited her mother-in-law. Michele, to help with the boys while Brian traveled for work. Brian’s step mom, Nancy, sewed bags and Brian’s dad, Jan, set rivets and fashioned the shotgun shells used for tassels. As her sons grew, she would even recruit them to put rivets in straps when big orders came in.
By 2021, Maya Moon Designs transitioned from retail stores to a more one-on-one, personal shopping model to build her business. Today, with a studio in NorthWest Crossing, she works directly with clients by appointment to create custom handbags while also maintaining an inventory of both bags and accessories ranging in price from $20 to $496.
“With support from family, friends and clients, I’ve created a job that I’m passionate about that enables us to live in this beautiful community and constantly challenges me to come up with new designs. I can’t imagine doing anything else.” Whether it’s the personal touch or the affordability of her craftsmanship, Maya Moon Designs are from the spirit of an artist who continues to evolve and inspire. Learn more about Maya Moon Designs here.
The sound of drumming fills the air, a unifying beat pulsing through Bend’s downtown streets. Painted faces of children wearing butterfly wings, furry tails and all the colors of the rainbow dance and twirl and parade to the African rhythm. Standing eight-feet tall in whimsical glory, The Earth Guardians lead the vibrant Procession of the Species as the Bend community gathers, united by a collective love for Mother Nature.
Photo by Elijah Alaka
Bend’s Earth Day Fair & Parade, hosted by The Environmental Center (TEC) the third weekend in April, has been a community celebration since 1990. It is grounded in a mission to honor the Earth by coming together to protect it. “The Environmental Center started the Earth Day celebration to bring the national event to our local community and help Bend feel part of the larger environmental movement,” TEC Executive Director Mike Riley explained. “The throughlines of the original goals have remained, to connect the community to organizations working to protect and restore the environment. All while bringing people together to have fun, play games, eat good food and hear local music.”
What to Expect at the Earth Day Fair & Parade
Priscilla Calleros, TEC’s event and outreach manager since 2020, explored the evolution of the celebration in parallel with the community it serves to inspire. “Covid forced us to take a step back and evaluate how we’ve always done things. We wanted to use Earth Day as an opportunity to make a change. Staying true to the roots of the fair and the beloved things that make it such a well-attended event of the community, while integrating something new,” she said. Driven by the cultural perspective of her Mexican heritage, Calleros wove inclusivity into the celebration. “For many cultural groups, caring for the environment is a way of life. I wanted the Earth Day Fair & Parade to be a celebration of the varied ways all the different cultures who live and thrive in our Central Oregon community honor the environment,” Calleros explained. “So all identities can feel seen, included and welcomed.”
Photo by Elijah Alaka Photography
To make her vision come to life, Calleros commissioned artists representing myriad backgrounds in Central Oregon. Members of the Confederated Tribes of Warm Springs have led the welcome ceremony and performed Indigenous music and dance. The art of local high school students representing Aztec and Mayan heritage have adorned the posters for the fair. A Latina group has shared Ballet Folklórico de México. And African drummers and a New Orleans-style brass band have led the procession. For Earth Day 2024, Calleros hopes to have a Central Oregon high school marching band and more performances from the diverse community.
A Visual Center Point for the Annual Event
The Earth Guardians stand as iconic symbols of Bend’s colorful festivities. Created by local artist Teafly Peterson in collaboration with TEC and other artisans, The Guardians guide the Procession of the Species alongside the musicians, a march that culminates at Troy Field. There, Teafly ceremoniously narrates the legend of The River Guardian, The Forest Guardian and The Garden Guardian. It’s a tale woven with themes of connectedness, sustainability and stewardship.
Photo by Udara Abeysekera Bickett
There’s a collective energy that characterizes the Earth Day Fair & Parade, from the pre-parade workshops where children design their own costumes to the vibrance of festival-goers’ smiles; it’s a feeling captured in shared moments. “As the crowd gathered in community to watch the Aztec and Mayan dancers and drummers honor our connection to Mother Earth last year, I started to cry happy tears,” Calleros shared. “It was all so beautiful.” See envirocenter.org.
For those craving Italian food in Central Oregon, the region boasts an impressive array of eateries to choose from. Whether you seek out a fine dining experience, a lively contemporary setting or rustic charm, there’s a spot tailored to your taste buds. Treat yourself to handcrafted pasta, fluffy focaccia and a delightful array of traditional Italian flavors. Indulge in the irresistible flavors of Italy right here in Central Oregon.
Pasta at Nome | Photo by Tambi Lane
In Bend, Nome shines as a top spot for refined Italian dining. Each dish reflects the mastery of Italian cuisine, with pasta made in-house and a thoughtfully curated, global wine selection to elevate every meal. Just a stone’s throw away on Galveston Avenue, BOSA Food & Drink captivates diners with its dedication to rustic Italian and French cuisine. From the moment you bite into the homemade focaccia, you know you’re in for an authentic experience. The pasta, handmade daily, is a testament to the commitment to freshness and flavor, while its cocktail menu and knowledgeable staff add layers of hospitality to every visit.
In an unassuming location at the base of Awbrey Butte, Trattoria Sbandati offers a cozy atmosphere and heartwarming dishes inspired by Chef Juri Sbandati’s grandmother’s recipes. Each bite is a nostalgic journey of flavors, melding tradition with contemporary twists.
Pasta at Trattoria Sbandati | Photo by Tambi Lane
Downtown Bend is a treasure trove of Italian delights, with spots such as 900 Wall offering a fusion of Italian and French cuisine in an energetic setting. The bistro-inspired ambiance and European-style outdoor seating create the perfect complement to the artistically prepared menu. Around the corner, on Bond Street, Salute’ captures the essence of modern Italian dining with a menu that showcases the best of locally sourced ingredients. Enjoy a plate of handmade pasta or savor a hearty entree. Every dish is a celebration of quality and craftsmanship.
In Sisters, The Open Door emphasizes simplicity, letting the natural flavors of seasonal ingredients shine through in each of its dishes. An intimate dining room and charming back patio are the perfect settings to enjoy a creative Italian meal. Head over to Redmond’s Terra Kitchen for a holistic and healthy spin on food from the Mediterranean. Situated in the SCP Hotel downtown, Terra offers a plant-forward menu featuring selections such as mouth-watering pizzas and hearty pasta creations. Don’t forget to explore their extensive selection of wines, beers and cocktails.
Marcello’s Cucina Italian in Sunriver
If you’re in Sunriver and on the go, in need of a quick Italian fix, head to Marcello’s Cucina Italiana. The casual eatery welcomes you with Italian hospitality and a menu that pays homage to the flavors of Italy while incorporating the bounty of the Pacific Northwest.
Time of Year: Fall | Design Theme: Colorful & playful | Number of Guests: 115 | Wedding Party: 5
With family and friends traveling from all over the country, Laura and Eric wanted a venue where everyone could be together in one place for the entire wedding weekend. “We wanted to share the best of what Oregon had to offer for locals and traveling guests—tall trees, mountain lakes, and great food,” Eric said. Suttle Lodge holds a special place in the couple’s memory, with its relaxed, cozy vibe, delicious food and beautiful setting. “Between the food, the variety of different lodging, and a lake to cold plunge in on the wedding morning, the decision made itself,” Eric explained. “Even better, we get to look forward to future trips there and remember all the fun we had!”
Creating the Magic
As the exclusive wedding planner for Suttle Lodge in 2023, Events by Mint worked with Laura and Eric to make their wedding vision a reality. The floral arrangements were designed by Eliza Eaton, owner of Roots Wild Floral, a recommendation from their planner, and “they made our day shine,” Laura shared. “We’re total flower nerds, so getting to geek out with Eliza about flowers was a part of the planning process we really loved.” Katy Weaver recorded the festivities with masterful photography. “She captures micro-moments that happen in a flash but carry so much meaning,” Eric shared. DJ Cooky Parker brought the fun to the dance floor and VK Designs crafted their customized rings.
Laura drew illustrations of native wildflowers and Suttle Lodge buildings and incorporated them into all the printed materials. Taking their request for a disco ball to the next level, their planners “arranged a chandelier of different disco balls of varied sizes over the dance floor,” Eric said. In lieu of a wedding cake, the couple opted for donuts from Sisters Bakery to honor a nostalgic moment from when they first met. The whimsical alternative was a hit amongst their guests. To add to the festive flair, the couple hired the Bend VW Photo Bus. “Our guests loved it, there were so many fun props, and the photo strips we have are hilarious,” Laura shared. Ruth Furtado of Ruthless Beauty was selected for makeup and hair. “I’m so thankful to Ruth for making me feel glammed up, but at ease and totally myself,” Laura said.
Reflecting on their planning process, Laura shared how easy it was to get caught up in the overwhelm of all the details. “When we lost sight of the big picture, we reminded ourselves why we chose to have the wedding we were planning.” A lens into what she learned in the process, Laura offered words of wisdom, “Know yourselves, figure out what is most important to you both and ditch the rest. What you’ll remember the most is how it felt that day with your important people as witness.”
Highlight Moment
“We had a suitcase of wigs, costume pieces, and light-up jackets and gizmos
on the dance floor which was a blast. Seeing our parents and family dancing in wigs and light-up jackets was hilarious, and [photographer] Katy got some great shots to capture the memories,” Laura shared.
The Guest Experience
Guests gathered from Ohio, the East Coast and Portland to celebrate Laura and Eric’s special day. “Central Oregon has so much to offer,” Laura said. “Some of our guests went into Sisters, stayed and played at Black Butte, went for short hikes in the area and paddled on Suttle Lake. Others made the pilgrimage to the last Blockbuster in Bend and a bunch added trips to Smith Rock, Crater Lake, Portland or the Oregon Coast before or after the wedding as well.” With Suttle Lodge as the setting for all of the wedding festivities, Laura and Eric achieved their goal of maximizing time with their guests while being able to relax and be present to appreciate every special moment.
Laura and Eric’s Wedding Team
Venue: Suttle Lodge & Boathouse| Photographer: Katy Weaver | Planner:Events by Mint | Hair + Makeup:Ruthless Beauty | Florals: Roots Wild Floral | Rentals:Heirlooms & Co. + O’Brien Events + Elevation Tents and Events | Lighting:Illuminate Your Night | Dessert:Sisters Bakery | DJ: Cooky Parker, House of Cards Music | Graphic Designer:Studio Maura Lark | Fabric Backdrop: Jennifer W. Mark
Time of Year: Spring | Design Theme: Timeless & scenic | Number of Guests: 150 | Wedding Party: 6
With family in San Francisco and on the East Coast, Andrew and Jake wanted to find a location away from their Bay Area home and new to both sides of their families. “We fell in love with the relaxed vibe and natural beauty of Bend and Central Oregon,” they explained. On their visit, they hiked through Smith Rock State Park and were blown away by the scenery.
After consulting with a few wedding planners in Central Oregon, they knew Emily Gylling with Ponderosa Planning was the right fit for them. “Emily understood our vision for our wedding and immediately showed us that she was well organized and capable of executing our perfect day,” the couple shared. In fact, Gylling recommended the wedding venue at Ranch at the Canyons due to its stunning backdrop of Smith Rock. “We knew it was the only choice,” they said.
Creating the Magic
Being from out of state, Andrew and Jake relied on their wedding planner to help them curate the team of local vendors. “Ponderosa Planning provided us with recommendations and options,” the couple explained. “We took the time to evaluate each of them to see how they would line up with our wants and needs.”
Andrew and Jake’s vendor team added special touches to highlight the couple’s personality and capture the playful and “not too overly formal” vision they had for their wedding. Offering whimsy and fun for their guests, the Bend VW Photo Bus and Dippin’ Dots Truck enhanced the festive vibe of the celebration. A violinist from San Francisco named Kippy Marks was a big hit, playing violin versions of pop songs during the cocktail hour. “Our guests loved him!” the couple exclaimed.
Highlight Moments
“We knew an outdoor wedding could be risky, but right before dinner, we experienced that classic high-desert thunderstorm. We all ran into the stables for shelter and then we headed back under the tent for dinner as it rained around us. Our DJ played every rain-themed song you can imagine…Alanis Morisette, ‘It’s Raining Men,’ you name it. After the storm passed, we were left with the most amazing sunset and perfect golden-hour lighting for our first dance and mother-son dances. We moved to the grass near the pond since the dance floor was still wet. It was a truly beautiful and special moment we all shared together. The dance lessons we took really paid off!” said Andrew and Jake.
The Guest Experience
Family and friends from around the world traveled to the high desert to attend Andrew and Jake’s wedding weekend. “They all trekked their way to Central Oregon to celebrate with us,” the couple said, explaining how most of their guests had never been to the region before. The festivities took place in Bend and Terrebonne, with a rehearsal dinner at 900 Wall in downtown Bend on Friday evening, followed by welcome drinks and desserts at McMenamins Old St. Francis School Hotel. The wedding and reception took place at Ranch of the Canyons in Terrebonne the following evening, and a parent’s breakfast at the Oxford Hotel in downtown Bend was the culmination of the festivities. “Central Oregon is a special place,” Andrew and Jake said, “It’s filled with amazing nature, plus great people and plenty of stuff to do. We’re sure a lot of our guests will be back someday.”
Andrew and Jake’s Wedding Team
Venue:Ranch at the Canyons | Photography:Victoria Carlson | Planning + Coordination:Ponderosa Planning | Florals:Posie Shoppe |Hair + Makeup:Central Oregon Bridal Beauty | Grooms’ Attire:Klein Epstein Parker |Rentals: O’Brien Events and Curated Event Rentals | Videography:Captivate Films |DJ:Flip Flop Sounds |Catering:Bleu Bite Catering | Cake:Market of Choice | Violin:Kippy Marks | Photo Booth:Bend VW Photo Bus
Time of Year:Summer | Design Theme: Natural & intimate | Number of Guests:75
Anna and Damian wanted to celebrate their wedding in the town they’ve chosen to live in, surrounded by their community of friends. Central Oregon’s weather factored into their decision as well. “My family is all on the east coast,” Anna explained, “but with 300 days of sunshine a year in Bend, it seemed silly to take the risk on weather in Vermont.”
After exploring options around Central Oregon, Anna and Damian found their perfect venue at the Pronghorn Club at Juniper Preserve. “I liked that the lodge at Pronghorn was brand new and beautifully designed and how they had multiple outside locations offerings,” shared Anna, who wanted her rehearsal, ceremony and reception to be in outdoor spaces that still felt private and secluded. Additionally, with the majority of their family traveling from out of town, choosing the resort community ensured that everyone who wanted to spend the night before or after their wedding could be easily accommodated.
Creating the Magic
Anna and Damian carefully assembled a collection of vendors to make their vision come to life. As Anna reflected, “The Pronghorn Club made much of this easy—they provided plates, tables, chairs, linens, silverware, and all the food and beverages.” The venue’s commitment to her vision extended to creating a special treat for guests. “I wanted frosé at our wedding, and they had just invested in a slushy machine, so they made it happen!”
Anna incorporated cherished childhood memories into the celebration. “I grew up eating Charlotte Cakes every year for my birthday,” she shared. Pronghorn’s pastry chef, Joanna Latham helped personalize the planning process by baking the traditional French dessert of ladyfingers and berries for Anna’s birthday three months before the wedding. A small Charlotte Cake was also prepared for the couple to take home on their wedding day. Anna’s family roots played a role in the festivities, “Growing up in Vermont, apple cider donuts are an iconic treat. Joanna made those for us, too. She was amazing!” Anna said. Anna and Damian utilized the shop at their company Mountain Modern Airstream to craft a bar, corn hole boards and a welcome sign. The collection of nostalgic details added extra charm to their celebration.
When it came to capturing the magic of the day, Anna meticulously selected her videographer, landing on Chris Mai from Goodco Studios whose work she’d seen before. “He was wonderful,” shared Anna. “His storytelling through his work is amazing.” Anna and Damian also reached out to their community to bring their special day to fruition. “The rest of the vendors were actually all friends,” explained Anna. The result was a beautifully orchestrated and personalized event.
Highlight Moment
“At the end of the rehearsal, we directed everyone to leave to one side of the lodge and head towards the parking lot where I surprised Damian with his dream car, a 1973 Fiat 500!” Anna shared.
The Guest Experience
The weather for their wedding was lovely, sunny with mild temperatures — the classic Central Oregon day. With most of their extended family visiting Central Oregon for the first time, Anna and Damian recalled how the high desert sunshine and scenery created the perfect introduction to the region for their guests. “The ghost trees at Pronghorn were something that caught everyone’s eyes,” said Anna.
Anna and Damien’s Wedding Team
Venue + Catering + Dessert: Pronghorn Club at Juniper Preserve| Photographer: Allison Harp | Florals:Jessica Laue | Makeup: Sasha Borax + Bri Berliner | Dress: Sarah Seven | Suit:Marios of Portland | Jewelry: Rackk & Ruin | Rentals: Curated Event Rentals | Videographer: Chris Mai, Goodco Studios | DJ: Jason Chung
The news is out: backcountry touring has seeped into our vernacular. While it may have started with pandemic resort closures and a desire for distance, evidence of the uptick in backcountry exploration. This is illustrated in increased sales, empty shelves at ski shops, and the Dutchman Flat parking lot filling before sunrise. Fortunately, increased avalanche forecasting, educational programs and guidance from experts support the demand of the growing backcountry community in a boosted effort to keep everyone safe.
Photo by Pete Alport
What to Expect in the Central Cascades Backcountry
There are different types of avalanches and in the Central Cascades, many come from new snow forming either storm slabs or wind slabs. Storm slabs are soft, cohesive layers of snow that break off from the layer of snow beneath. Wind slabs are created when snow accumulated by wind forms a stiff layer prone to breaking off from the layer below.
Slabs are visible in the aftermath of an avalanche. | Photo by Gabriel Coler
The Central Cascades has a pretty forgiving snowpack, said Gabriel Coler, a forecaster for the Central Oregon Avalanche Center who has been with the nonprofit organization since 2014. According to Northwest Avalanche Center, between 1989 and 2019 there were 13 fatalities in Oregon due to avalanches. This is a significantly lower number than the 172 fatalities in Colorado, the leading state for avalanche deaths. One of the reasons? Oregon offers accessible low-angle terrain to ski on—safer because avalanches are much less likely to occur on terrain with less than 30 degrees of slope. Another benefit to the Central Cascades is the amount of tree skiing available. Avalanches may still occur in the trees but are less likely because storm slabs and wind slabs occur above the treeline, where snow has space to blow around. “I spend a lot of my days looking for avalanches at treeline,” Coler said. That being said, preparing for avalanches and other dangers is crucial to having fun in the backcountry.
As a first step, people should become familiar with ski touring gear and start skiing in non-avalanche terrain before jumping into a course. Some are those offered by the American Institute for Avalanche Research and Education, according to Allie Hartz. Hartz is a backcountry guide for Outdoor Ski Guides of Bend. She has more than 10 years of experience in Oregon’s backcountry and an American Mountain Guide Association ski guide with Pro 1 certifications.
“People think they need to get their gear and then immediately take an avalanche course, but they’re not really doing themselves any favors if they’re inexperienced and unfamiliar with their gear,” Allie says.
She recommends attending COAC’s “Know Before You Go Course”—an awareness series that introduces avalanche safety and simple ways to stay safe in the backcountry. It’s a benefit to ski with friends who have more experience and are willing to teach. Also, Outdoor Ski Guides offers a one-day ski touring introduction class as well. “We’ll practice with our beacons, and we’ll just go skiing with a little bit of a slower pace and a goal of learning,” Hartz said. “We’ll talk about the terrain, and the guide can share tips and tricks for keeping your skins warm and dry, how to store them when you’re skiing, how to de-ice bindings, and how to troubleshoot when you’re out there if you have a gear issue.” After gaining introductory experience, the American Institute for Avalanche Research and Education offers a three-day course for more advanced skiers: the AIARE 1.
Avalanche Forecasting in the Central Cascades
For any level of backcountry exploration, forecasting provides potentially life-saving information. COAC is committed to making the backcountry a safer place, and will be offering daily forecasting during the 2022-2023 winter season—an increase from the four-day-a-week forecasting provided last season. This is also a significant development from the start of COAC in 2009 when submitted observations from the public were the only available avalanche forecasting information in the Central Cascades.
Marissa Krawczak and Forrest Shearer evaluate the snowpack. | Photo by Tyler Roemer
Daily forecasting means a forecaster is up in the mountains every day to make field observations as an official “observer,” and check on the snow, according to Gabriel Coler. Coler is both a forecaster and an observer this season. Using his education and experience in the backcountry, he is able to learn a lot about the conditions of the snow just by being out there. “You go out and do tests,” Coler said, “but sometimes just skiing through the terrain gives you what you need to know.”
“Every week, one of the forecasters digs a full profile six feet down, records and tests all of those layers so they have that baseline information about conditions,” Coler said. On days he is worried about weakness in old layers of snow, he’ll dig three or four pits daily. This allows him to see threatening layers of the snowpack that could lead to a slide. All this information is shared with other forecasters and the public. Back at home, Coler spends a few hours looking at what’s going to happen overnight in context to the observations he made that day and creates a forecast. The COAC also provides snow and weather data with its maintenance of the Moon Mountain weather station. And a new weather station at Paulina Peak donated by Jeff and Jennifer Heilman in honor of their son Tyler who passed away in 2015 during a climbing accident on Three Fingered Jack.
Learn From a Guide
While there’s a do-it-yourself ethos surrounding the backcountry, guides have the ability to improve both inexperienced and experienced skiers’ time in the mountains. They do so with safety, knowledge of great ski zones and new perspectives to share. “Your guide is up at four or four-thirty in the morning looking at weather models and writing their own avalanche forecast,” said Hartz. Guides look at different data to make a safe, and enjoyable plan for the day. “They’re also going to know where the best skiing is,” said Hartz. They’re out there day in and day out. They know in detail what the snow conditions are like; it’s sort of an underrated benefit of hiring a guide.”
Whether taking an avalanche course, checking forecasts or learning from a guide, a safe skier understands the mountain terrain and is always learning. Coler said, “Get out and ski, and you’ll learn—even if you don’t realize that you’re learning about the snow already.”
Learn more at coavalanche.org.
The culinary landscape of Central Oregon has seen a remarkable expansion in its global offerings, with a surge of Asian-inspired eateries dotting the region. From the aromatic spices of authentic Thai cuisine to the savory delights of Vietnamese phở and the comforting warmth of Japanese ramen, Central Oregon offers an array of Asian dining options. Whether you find yourself in downtown Bend or venturing out to Redmond or Sisters, a plethora of delicious eateries await to satisfy your cravings for Asian flavors in Central Oregon.
Thai Food in Central Oregon
For those seeking a taste of traditional Thai cuisine, Central Oregon has an array of options. In downtown Bend, find Sen Thai Hot Pot and Noodle House, where diners indulge in colorful dishes amidst the picturesque backdrop of Mirror Pond. Meanwhile, just up the road, Toomies Thai Cuisine proudly stands as the city’s first Thai restaurant and captures the essence of Thailand’s rich culinary heritage. For those craving authentic northern Thai flavors, Wild Rose offers a bustling and delicious downtown dining experience, while Noi Thai Cuisine welcomes patrons with warm hospitality and flavorful fare in an elegant setting.
Sen Thai Hot Pot
Venture away from downtown Bend, and discover even more Thai food offerings. Dear Mom Cafe on Bend’s west side boasts a vibrant environment alongside a curated menu of elevated Thai fare infused with Central Oregon influences. In Redmond, Thai O Restaurant, operated by a father-and-son duo, serves up generous portions of traditional cuisine. In southwest Bend, JIA Asian Street Kitchen, with its moody and energetic atmosphere, offers a medley of Asian flavors inspired by vibrant street markets found throughout Thailand, Vietnam, China and beyond.
Vietnamese Food in Central Oregon
For those wanting to enjoy the flavors of Vietnamese cuisine in the heart of Central Oregon, a visit to Bend’s Da Nang Vietnamese Eatery is a must. This food truck is known for its flavorful and satisfying bowls, bánh mìs and more. For a sit-down experience, Phở Việt & Café boasts authentic Vietnamese dishes that rival any found across the Pacific.
Da Nang Vietnamese Eatery
Ramen and Sushi in Central Oregon
Japanese offerings across Central Oregon cater to those craving comforting bowls of ramen and fresh, flavorful sushi. Cozy up to a steaming bowl of ramen at Miyagi Ramen to warm up on chilly evenings. In NorthWest Crossing, Poke Row offers casual and custom-designed sushi bowls.
Miyagi Ramen
In downtown, Chomp Chomp delivers innovative, Japanese-inspired cuisine and cocktails, while Five Fusion offers a fine-dining sushi experience. For a neighborhood sushi-house ambiance, make a reservation at Kanpai. In Redmond, Oishi has an extensive menu featuring more than 100 sushi items, ensuring there’s something for every sushi lover.
Five Fusion
Himalayan Food in Central Oregon
For Himalayan food, adventure to Sisters and pair your beer with mouthwatering Himalayan curries, sandwiches, noodles and more at High Camp Taphouse.
High Camp Taphouse
Korean Food in Central Oregon
Central Oregonians enjoy authentic Korean fare in the intimate dining room of Yoli in downtown Bend, which serves a thoughtful and artistic menu showcasing the rich flavors of Korea.
Yoli Bend
Chinese Food in Central Oregon
For those craving Chinese-inspired fare, Chi Chinese & Sushi Bar on Bend’s north side offers inspired sushi and delectable dishes. Dump City Dumplings is a community staple, and while its flavors aren’t all Asian-inspired—try its three-cheese pizza dumpling– the menu is a celebration of traditional dim sum.
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.
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.
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.
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.
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.
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.
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.
In a city that never hits the snooze button on breakfast, Bend emerges with a morning ritual that goes beyond mere sustenance. Here, breakfast isn’t just a meal; it’s a reboot, a delicious pact, a love language spoken through the dialect of food. And it’s totally worth getting up for. Eat some breakfast, and then change the world.
As Bend rises and shines, so does its breakfast scene, offering everything from good-for-you fuel-ups to indulgent delights and homestyle comforts.
Nourishing Nosh
Seize the day—and the spoon—with Fix & Repeat’s Acai Smoothie Bowl. This Maui-meets-Bend plant-powered energy boost is a symphony of superfoods conspiring for morning domination: sustainably sourced acai, almond milk, tart marionberries, banana, house made peanut butter and vanilla protein topped with goji granola, even more banana, berries, cacao nibs and coconut. “Fueled food heals your body faster so you can go out and repeat your life the next day,” said co-owner Leila Carter. “For us, it doesn’t get much better than knowing we’re providing something nutritious and good for people.”
Acai Bowl at Fix and Repeat
Dive into the Riverside Bowl at Active Culture for a gluten- and dairy-free ode to plant-forward nourishment. A blend of organic quinoa and housemade almond milk is topped with organic granola, walnuts, banana, blueberries, local honey and a sprinkle of cinnamon. Fresh, locally sourced ingredients take center stage in this cozy riverside hangout, where breakfast lasts all day.
Tucked away in downtown Bend, Salud is an oasis for delicious, nutritious and creative offerings. Toast isn’t just toast here; it’s a canvas. Using real, raw ingredients, Salud is the Michelangelo of gluten-free gastronomy. Whether adorned with sweet toppings such as peanut butter and fresh fruit or stacked high with savory delights like avocado, microgreens and garlicky vegan Caesar dressing, each creation promises a mouthwatering experience.
Delicious Decadence
Embark on a delectable journey at The Lemon Tree with its signature Jumbo Lump Crab Cake Benedict. This iconic dish features chunky East Coast crab mixed with herbs and finely diced vegetables from the restaurant’s small organic garden in Tumalo. Lightly seared for sublime caramelization, the crab cake rests atop a crisp toasted English muffin. Every ingredient reveals a world of flavor, from the perfectly grilled and seasoned tomato and microgreens to the creamy brown butter-infused Hollandaise sauce that adds depth and a subtle nuttiness to every sumptuous bite. The Lemon Tree’s commitment to fresh, locally sourced ingredients, coupled with the passion and professionalism of an eager staff, is a true celebration of hospitality. “This is a happy, nurturing place,” co-owner and chef Betsy McDonald emphasized. “Everything is made with love.”
Jumbo Lump Crab Cake Benedict at Lemon Tree
Blissful Spoon’s French Connection Waffle is the ticket for those craving a rendezvous with their indulgent side. Served with fresh sous-vide poached eggs, jambon de Paris (French ham), buttery rich manchego cheese and organic maple syrup, it’s a breakfast affair that oozes European sophistication, minus the pretentious vibes.
Nestled in a white picket-fenced cottage in downtown Sisters, Cottonwood Cafe serves up a PNW twist on traditional breakfast with the famous Blackstone Benny. Fresh cornmeal-crusted tomatoes, sauteed spinach, smoked bacon, poached eggs and a luscious béarnaise sauce create an elevated eating experience, Central Oregon style—where indulgence comes with a side of laid-back vibes.
Heartfelt Homestyle
Enjoy the timeless charm of McKay Cottage’s classic, love-infused twist on traditional French toast. Using locally sourced cinnamon swirl bread from Big Ed’s, the magic of Mama’s Cinnamon Toast lies in the batter—a blend of brown sugar, real vanilla bean paste and warming spices. Topped with strawberries, bananas or berries and served with fresh butter and a petite pot of real maple syrup, every bite becomes a nostalgic journey to grandma’s cozy kitchen. Don’t miss McKay’s homemade scones, a beloved breakfast staple boasting a light and flaky texture thanks to the yogurt-infused recipe. Favorite flavors include marionberry and seasonal options such as cranberry orange.
French Toast at McKay’s Cottage
Sunriver’s Cafe Sintra pays homage to its Portuguese roots with the French Toast Trio. Chase that French toast high through soft, luscious layers of Portuguese sweet bread delicately dusted with powdered sugar. Inspired by the enchanting Portuguese town of Sintra, the menu offers fresh, homemade offerings that evoke the flavors of Europe at its downtown Bend location, too.
In the heart of Redmond, One Street Down beckons pancake enthusiasts with its love-at-first-bite Buttermilk Pancakes. This charming cottage cafe, celebrated for its artisan coffee, scratch-cooked meals and all-day breakfast menu, offers ample portions and impeccable service.
Sunrise Sips
Say “hey” to the start of a busy day with NW Raw’s Summit green smoothie—an invigorating tropical fusion of pineapple, banana, spinach, kale and coconut milk. The organic juice bar and restaurant passionately champions nutrient-rich, plant-based ingredients for a wildly delicious body and mind reset.
Enjoy sunshine in a glass with refreshing cold-pressed orange juice (representing up to 15 pieces of citrus) from Mother’s Juice Cafe. The cafe has been juicing to order for more than 20 years, offering customizable fresh-pressed blends with fruits and veggies representing the best from local farms.
Drinks at the Victorian Cafe, including the Proud Mary cocktail
For a sip with some zip, the Victorian Cafe’s Proud Mary is a legendary 24-ounce Bloody Mary cocktail and a breakfast adventure in itself. With a charbroiled smokey prawn, housemade andouille sausage, a cube of pepper jack cheese and other zesty fixings, it’s a bold answer to the question, “What about a second breakfast?”
Brunch at a brewery? Absolutely! Sunriver Brewing Company’s Eastside spot is now offering a delightful morning experience. Drop by the Eastside Coffee Bar on weekdays from 8 a.m. to 11 a.m. for a taste of Still Vibrato Coffee. On weekends, indulge in a full-service brunch from 9 a.m. to 2 p.m., featuring classics like chicken and waffles, biscuits and gravy, and other breakfast favorites. Don’t overlook the impressive beverage selection, including beer and spirits perfectly paired with your morning coffee and eggs.
Throughout winter, Mt. Bachelor buzzes with activity that most of us Bendites never see. Beyond the groomers and the parking lot plows, teams run deliveries through the night to dole out everything from snowmobile parts to the untold tons of chicken tenders that visitors blow through by day. The effort required to keep the lifts spinning alone is breathtaking. While we sleep, the maintenance folks inspect and de-ice exactly 1,248 chairs on 20 miles of cable across 195 towers. Every last one of the “sheaves,” those wheels that a lift cable rolls over, has to be inspected, too. There are roughly 2,600 of them. Here, meet just a few of the wizards working behind the curtain to make our winters spectacular.
The Power Couple
Every time you hop on a Mt. Bachelor chairlift, offer thanks to Alicia Smith and her husband, Brandon. Waking up at 2:45 a.m. each day, the power couple drives to the mountain long before the plows fire up to make sure the lifts are ready to go—all before most of us are even thinking about getting out of bed. Together, they and their teams strengthen the backbone of what carries us up the mountain.
Alicia and Brandon Smith, make sure the lifts are ready to go—all before most of us are even thinking about getting out of bed.
The Smiths started working at Mt. Bachelor almost 20 years ago as lift operators. But in the years since, they’ve moved into different roles. Brandon is now the mountain’s senior lift maintenance manager and Alicia, who helped install Cloudchaser, is the resort’s life maintenance electrical supervisor for anything under 600 volts, which includes every lift, some of which can produce up to 1,000 horsepower.
Everyday, the team inspects 1248 chairs & 20 miles of cable across 195 towers.
Mount Bachelor’s weather makes things tricky, particularly with ice that can build up on the sheaves. It’s imperative that they spin freely to prevent the cables from damaging them. To clear them, the team will run the lift backwards for a bit to knock off much of the ice without breaking tower sensors which make sure the cables stay in their tracks. Team members will then ski or snowmobile down the lift lines, inspecting each one of the sheaves. If one isn’t spinning, someone will climb up the tower and free it by hand. It can take days during a storm cycle to get them all spinning properly. Summit Express actually rotates constantly at a slow rate, even during the night, to help prevent ice build-up and allow for a quicker opening. Other teams work to clear snow from the terminal stations, making sure all the belts and pulleys are ice-free. There are more than 2,100 belts alone. Many of them have to be cleared by hand.
Chipping ice off lift cables
Meanwhile, Alicia will go around making sure the lift controls are all functioning. Ice can get into those, too, and cause the contacts to fail, which means she has to swap out a lot of switches. Those are easy, Alicia said. The worst is when a communication cable breaks. The cables run top to bottom on every tower, and sometimes right along the ground, because burying cables in volcanic rock is challenging. “They get eaten up,” Alicia explained. When a circuit fails, she has to go find the weak spot in the cable, which can be buried under a winter’s worth of snow. “It can take hours, or even days,” she said. One of the most difficult things she’s ever had to deal with was a time when the Northwest Express motor failed. She’d had it “totally dialed in” as one season came to a close, only to discover something that happened over the summer fried it. “The motor had literally pulled itself apart,” she said. It was too late to buy a new one for the season, and most companies won’t rebuild a motor like that for liability reasons.
Eventually, she did find someone willing to take it on, and now the motor functions like it’s brand new. This year, Alicia has some other challenges to look forward to, namely the new Skyliner Express lift which runs on AC power, just like a home appliance. All of the other lifts run on DC, like most battery-powered devices. The control systems are wildly different, with small “programmable logic controller” cards that replace the thousands of relays and switches. “With the older lifts, I can walk up to them and physically change whatever is wrong,” she said. “Now, it’s more about reading lights and figuring out what they mean.”
Evening comes. The Smiths pile into their Ford F-150 and head home to feed the dogs, eat and wash up. By 8 p.m. they’re fast asleep.
The Wizard of Mt. Bachelor
For the past 24 seasons, Betsy Norsen has been an integral part of Mt. Bachelor, first as a ski patroller and now as senior mountain operations manager. That means she oversees all of the grooming, terrain parks and various maintenance teams. “It’s all encompassing,” she said. “There’s always something that needs to be done.” Norsen is typically on the road up to the mountain by 6 a.m., listening to radio chatter on her Motorola from the maintenance and grooming crews that have been working all night. She gets weather reports specific to Mt. Bachelor, and right away she can tell if it’s going to be a difficult start to the day—say, winds are high or lifts are frozen—or if it’s going to be “a turnkey” kind of morning.
Summit Express rotates constantly, even during the night, to prevent ice buildup.
Norsen was once at the top of Sunrise Express when winds hit 100 mph, which means the lifts couldn’t run at all because they’ll slam into or even miss “the trumpet,” a rail that guides the chair into the station. Many times, it’s a game to figure out how to open what they can as safely and efficiently as possible. Pine Marten Express has 102 chairs—Northwest has 180—and if the radio chatter suggests the crews are stopping the lift to clear each one, she may have to pull people off one job and send them out to another to help. “There are a lot of puzzle pieces,” she said. By 6:30 a.m., the first snow reports and conditions updates will be posted online. By 7:30 a.m., she’ll have a better idea of which lifts will open and when. At 2 p.m., she’ll meet with the marketing team and operations teams to see if there were any surprises and what they can learn from that day. “We’ll come up with a plan for the next day and hope the stars align,” she said. “Then, when all of the guests go home, another whole world begins.”
Time to Clear the Lots
As the director of base operations, Ryan Gage—just “Gage,” to his friends—is in charge of a lot of what skiers first encounter when they arrive at the mountain, namely making sure the parking lots are clear, among his long list of other duties. Gage will start touching base with his team daily at around 4 a.m. All through the night, crews have been working to groom the slopes, restock the lodges, distribute parts and mail, haul out the trash, and make sure no one staying in the RV areas needs help.
The director of base operations at Mt. Bachelor, Ryan Gage
Keeping the West Village parking area clear, however, is a gargantuan task alone. The lot covers 20.8 acres, which means that even a two-inch storm leaves roughly 158,000 cubic feet of snow to push around (enough to bury your average driveway in at least 80 feet of the stuff). In all, Gage will have six or seven operators working the rotary snow blowers, the loader, the plow trucks, and the grader, to clear the four lots at Sunrise, the Skyliner lot, West Village, and all of the service roads while the rest of us are sleeping. “They have to touch every parking lot and every roadway, every night,” he said. “They’re a very busy crew.” To do that work, Gage goes through a massive amount of diesel fuel. One blower working one shift can burn through 400 gallons of it. On a big storm night, it can be even more than that. Oftentimes, the plow or grader can only make a few passes before the snow gets too deep to move and a blower will have to come in to throw it farther out of the way. It’s a never-ending cycle. “The way snow works, the more you touch it, the more air you take out of it and the denser it gets,” Gage said. “It just slows everything down.”
Ski Patrol starting their day at Mt. Bachelor
Preparing for the Party
It’s shortly before 5 a.m. and Dave “DT” Thomas silences his alarm. He makes coffee, then checks the webcams and weather. As Mt. Bachelor’s Ski Patrol director, Thomas faces a similar challenge every morning: to figure out the mountain’s “operational footprint.” Is the plan to get Northwest Express open? Is there a race on Cliffhanger that day? Knowing those facts will dictate a lot of the morning. Most of the patrollers arrive by 7:30 a.m. and are on the mountain by 8. Together, they’ll get to work setting up signage and fencing and stringing up the ropes. “It’s like setting the table for a party,” Thomas said.
Every patroller has medical training, but before the day begins, they’re more focused on the mountain itself. Avalanche work gets a lot of attention. The avalanche teams will show up around 6 a.m. to get a jump on the snow-safety checks. Since patrollers are on the mountain every single day, they have a good sense of the conditions and which areas might slide. Several “indicator” slopes offer a snapshot of what could be going on up high, too. For instance, there’s an area they call Old Downhill near the top of Skyliner Express that can get a cornice on it that may need to be destroyed, lest it collapse and hurt someone.
Avalanche Work at Mt. Bachelor
Up high, teams of two will venture out into the cirque carrying explosives—typically a two-pound emulsion mixture—while wearing float bags and avalanche beacons, just in case they get caught in a slide themselves. One person will ignite the charge by drawing a wire coated with red phosphorus through a cardboard tube that lights the 90-second fuse, a tricky task if your gloves are frozen. Another patroller ties a length of rope to the charge so it can be raised and lowered on the slope to the exact spot. The charge ignites. Everyone in the parking lot looks up. It’s going to be a good day.
Catch extended interviews with the team at Mt. Bachelor. Listen to The Circling Podcast at BendMagazine.com/podcast.
Since 2000, Parrilla Grill has been a favored pitstop for Central Oregonians before or after a day of outdoor adventure. You can find this favorite stop at the bustling intersection of Century Drive and NW Galveston Ave. The eatery is perfectly positioned to swoop up skiers, hikers, paddlers and climbers making their way up or down from a mountain, river or trail. During the winter months the rotating sign out front asks, “How was the mountain?”–an invitation for those seeking an après-ski reward.
Where to Sit
Parrilla Grill prides itself on a simple yet delectable menu inspired by a variety of global flavors. The team is committed to sourcing its ingredients from local, family-owned farms, ranches and fisheries, ensuring the community enjoys the highest-quality food with utmost convenience. Upon entering, patrons are met with a diverse array of options in the form of burritos, bowls, tacos, soups and sides. Diners place their orders at the counter before choosing one of the seating options. Dine from the bar, dining room or an outdoor patio for those wanting to savor their meal bathed in the Central Oregon sun.
Hefe’s Fish Bowl
The Menu
Hefe’s Fish burrito or taco are brimming with breaded or fried fish, beans, rice, spinach, shaved cabbage, spicy mayo and corn salsa. Craving something a bit lighter? Indulge in Enter The Dragon 2020 as a bowl or burrito. These feature local seasonal vegetables and edamame on a bed of your choice of rice or vermicelli noodles. The dish is artfully drizzled with a house dragon or peanut sauce and adorned with cilantro and Thai basil. Families with little adventurers in tow can find thoughtfully crafted options too! Options include the simple Bambino bean and cheese burrito or a classic quesadilla to satisfy children’s appetites. Of course they have chicken nuggets and tater tots,
Tots!
To complement your meal, Parrilla Grill offers an impressive selection of house cocktails, beers on tap, glasses of wine and refreshing choices such as kombucha or soda. Whether you’re relishing a pre- or post-ski meal or simply seeking a colorful dining experience, Parrilla Grill beckons you to savor dynamic flavors in a welcoming setting.
How to Get There
635 NW 14th Street, Bend, OR 97701 | Monday – Sunday, 11:00 a.m. – 8:00 p.m. | More about Parilla Grill
When the days get shorter and colder, many Central Oregonians will trade their mountain bikes for skis and snowboards. While others will ride singletrack year-round. Fortunately, winter mountain biking trails near Bend are abundant. Once our beloved trails in the Phil’s and Wanoga complexes are snowed in, excellent mountain biking awaits east of town. And, with fall and winter bringing a bit of moisture to those desert trails, the riding conditions are often prime.
But, much lower temperatures can make winter mountain biking near Bend more difficult than the summer riding we are used to. Fatigue and dehydration can set in quickly and often go unrecognized.
So, let’s make sure you know not only where to go but also how to be prepared for the cold weather season.
Head to the East of Bend
Cline Butte and Maston Trails
Great winter mountain biking near Bend is found at Maston and Cline Butte. Maston is ideal for beginner riders and families, while Cline Butte is on the opposite end of the spectrum, with fast, technical descents.
Maston Trail | Photo by Caitlin Eddolls
Gray Butte Trailhead
If you are up for a bit more of a drive, Gray Butte may be one of the best-undiscovered winter mountain biking trails near Bend. What is Gray Butte, you ask? It is the tall butte, towering nearly 5,100 ft. behind Smith Rock.
To get there, park at the Skull Hollow Trailhead. From there, you have a couple of options, all on the same “Cole Loop” but broken up into different sections.
Gray Butte trail to Cow Canyon (Cole Loop) is my favorite ride. It begins with a climb on Forest Service Road 5710 for about 2.5 miles. The road ends at FS57, where you hang a left and continue for about 0.5 miles before reaching the Gray Butte trailhead.
A gradual climb continues over manageable rocks, with a techy spot here or there. Nearly two miles in, you reach the Austin Creson Viewpoint. Take in the mountain views before you begin your descent.
Pick your lines carefully as you descend Gray Butte Trail, twisting and turning for about 1.5 miles over chunky, intermediate, technical terrain. Roughly 1.5 miles after the viewpoint, continue your descent onto Cole Loop’s Cow Canyon. This section is faster and flowy and will take you back to the parking lot.
While the Gray Butte area doesn’t get much snow, it has sections that don’t see much sunlight throughout winter. Cow Canyon is one of those places where snow and ice may linger a bit longer. Also, keep in mind that the Pine Ridge section of Cole Loop has a makeshift shooting range about 3.5 miles from the trailhead. People still ride the loop, but the gunshots can be unnerving. Also, Gray Butte is a popular place for trail runners and equestrians. Be on the lookout as you ride!
Horse Butte Trailhead
Horse Ridge Trailhead
Twenty minutes east of Bend on Highway 20 is the Horse Ridge Trailhead. Here, you will find long climbs, fast descents and rocky terrain. However, the shale-like rock at Cline and Gray buttes isn’t present at Horse Ridge. Central Oregon lava rock makes up Horse Ridge’s technical chunk.
Parkway is a technical climb for intermediate riders. Climbing nearly 1,000 feet over four miles, Parkway ends at a trail named Has No Horse, which runs along the top of Horse Ridge. From here, you have a few options:
Descending back down Parkway is excellent for more beginner or intermediate riders; just be careful of others climbing. For more advanced riders, head over to the infamous Sand Canyon trail.
Sand Canyon descends more than 1,000 feet in two miles. Speed is the name of the game. While the trail isn’t overly technical, be prepared to have your arms rattled by braking bumps as you descend.
Climb Parkway, a short and popular loop, until it intersects with Escape From Moscow 2.5 miles up. The 1.5-mile Escape From Moscow trail descends 500 feet, but technical line choice is emphasized over speed.
What You Need for Winter Mountain Biking Near Bend
Staying warm is crucial when mountain biking in the winter near Bend. When our body is cold, blood is sent from our limbs to our vital organs to keep them warm. This can lead to fatigue and late reaction time when on a bike.
Layering is the way to do it. For cold temps, I reach for wool socks and a wool-base shirt. Wool keeps you warm while wicking moisture away. It’s also time to invest in some mountain bike-specific pants. These will not only help keep you warm but are designed with sitting on a bike in mind. They also will have room for knee pads.
Next, get a long-sleeve, warmer top over your shirt. Flannels work great, but make sure it isn’t made of cotton. Cotton soaks up sweat and makes you cold. A packable windbreaker is a great option to have along as well. Lastly, invest in thermal mountain biking gloves so your fingers don’t freeze. Find apparel and further advice on winter layering at local bike shops such as Pine Mountain Sports, Sunnyside Sports, Hutch’s, and Webcyclery.
Making sure you stay fueled and hydrated is equally as important. Not doing so can lead to poor performance and fatigue on the bike.
Along with hydration, pack some carbs. Thirty grams of carbs per hour is a good rule of thumb. It is common not to be as thirsty in the colder weather, which can trick riders into not drinking as much as they should. A good way to combat that is to bring and drink as much fluid as you would on a summer ride. Adding electrolytes is another smart option.
Winter Fat Biking
Mountain biking still happens when snow covers the ground, just with fatter tires. Wanoga and Phil’s trails are popular places where people hit the trails on fat tire bikes. It is also common to see fat tire bikers east, especially at Maston.
Where to Rent Fat Tire Bikes in Bend
Shops such as Crow’s Feet rent fat tire bikes, or rent and take a guided tour with Cog Wild.
As for what to wear, while you don’t want to dress as if you are going snowboarding, you also want to be a bit warmer. These shops are excellent resources for learning what to wear on a snow bike adventure.
Central Oregon is a magical place that fills visitors with a sense of wonder and, sometimes, romance. There’s just something about a getaway, an escape from the everyday humdrum of life, that fuels love. Maybe it’s the sudden alleviation of stress upon leaving work responsibilities behind or the free time to be attentive to the relationship and spend fulfilling one-on-one time with your partner. Or, it could be the chance to indulge in plenty of wine, chocolate and local craft beer. Whatever it might be, there are some amazing places across Central Oregon where couples can connect in romantic getaways.
Located near the pristine waters of Suttle Lake, about forty-five minutes from Bend, The Suttle Lodge embraces rustic Pacific Northwest style without skimping on quality whatsoever. Nestled directly in the Deschutes National Forest, this getaway truly feels like an escape from all things urban. Outdoorsy couples will thrive with the opportunity to hike, snowshoe, stargaze, snowmobile, cross-country ski, and do pretty much any other activity one would do in a lakefront forest in the winter. From rustic, reasonably-priced cabins to luxurious premium cabins, couples will find a lodging option that fits their taste and their budget. Don’t forget to stop by SKIP, the cocktail lounge that features homemade, locally sourced drinks and meals.
Tetherow is perfectly situated near the edge of the Deschutes National Forest but still only minutes away from the heart of Bend. Seven minutes from the Old Mill District and twenty from Mt. Bachelor, Tetherow becomes the perfect home away from home for couples who love the best of both worlds: urban amenities and natural adventure.
Tetherow
Stay bundled up and lounge by the fireplace on the private decks and patios in the many rental options offered, or go for a nature walk on the miles of available trails. Couples who love to do it all will enjoy Tetherow’s proximity to Bend and the Deschutes National Forest, where they can shop and dine minutes away from skiing, snowboarding, snowmobiling and snowshoeing opportunities.
Nicknamed “The Ranch,” Brasada Ranch is a quick thirty-minute drive northeast of Bend. Guests here are encouraged to connect with nature and “find your wild” as they pursue adventure while hitting pause on life. Lovebirds should check out the Romance at The Ranch package, which includes a two-night stay in one of The Ranch’s luxury cabin accommodations featuring a private hot tub, wine with complimentary glasses to take home, locally made toffee and artisan bath bombs, all awaiting for guests prior to arrival. Brasada Ranch was named The Most Romantic Honeymoon Cabin in the US by Brides Magazine in 2021.
What was once a Catholic school for Bendites in the 20th century has since been renovated into a movie theater, pub, restaurant and hotel featuring unique rooms filled with old-school style. Couples can often be spotted in white bathrobes making their way from private accommodations to the soaking pool, a semi-enclosed pool room covered in turquoise tiles that depict images of St. Francis in a style reminiscent of Catholic churches.
McMenamins Old St. Francis School Soaking Pool | Photo by Steven Heinrichs, Courtesy of Visit Central Oregon
In fact, handmade tiles and stained glasswork are found across the entire property. Add some extra romance to any stay with the Add A Little Romance package, which adds sparkling wine, keepsake champagne flutes, chocolates and massage oil to any room.
Perhaps the most urban stay on our list, the Oxford Hotel puts couples right in the middle of Bend, with seemingly endless options for entertainment. The rooms utilize a modern style that celebrates natural materials, neutral tones, clean lines and geometric features. From enjoying the plentiful shopping and restaurant scene downtown and in the Old Mill to wine tasting, brewery hopping and even play watching at the Tower Theater, the Oxford Hotel provides a high-end sanctuary and becomes a great basecamp for a romantic Bend adventure.
An ever-popular destination for weddings in Central Oregon, Sunriver Resort rests in the shade of the Deschutes National Forest under towering ponderosa pines and overlooks plenty of sunny glades near the Deschutes River. The resort features forty miles of paved trails through idyllic nature scenes, ready to be explored on foot or by bike, and couples should consider special deals offered in the relaxing resort spa, such as couples massages and more. For a romantic night out, stop by the Oregon Observatory, a huge telescope sponsored by NASA, perfect for stargazing on clear nights. With 245 guestrooms and suites, along with many more fully furnished condos and vacation rentals, the resort is able to provide couples with any lodging they need.
With a claim to be the most romantic getaway in Central Oregon, couples can expect to be wowed while staying at the FivePine Lodge & Spa, located in Sisters, a small town with a cute Western-themed downtown strip, about thirty minutes away from Bend. Select either the Classic Romance package or the Ultimate Romance Package to cater the stay to personal tastes, and prepare for a two-night stay in a private, luxury cabin with wine, chocolate, bubble baths, couples massages, two tickets to the Sisters Movie House and much more. It’ll be tough to leave FivePine without feeling giddy about romance.
Persistence and purpose define entrepreneur Dominiqe Taylor, founder of the sustainable hair products company Consciously Curly Co. A biology and environmental studies graduate of Southern Utah Polytechnic University, Taylor began her venture into the world of beauty products while working in Zion National Park, where she cooked her meals in the shadow of sandstone cliffs. Taylor’s passion for the natural world and sustainable living inspired her to delve into the ingredients that filled her self-care routine, namely products for her kinky-curly hair. She discovered the majority contained properties both carcinogenic and teeming with ground-water contamination toxins. Taylor became passionate about finding cleaner, more inclusive options that were not packaged in environmentally damaging plastics. When she came up empty-handed, she decided to create her own. Determined to help people feel like their best selves without jeopardizing health or the environment, Taylor’s Consciously Curly Co. (CCC) raises the bar for conscious living.
Your story is inspiring and courageous. Walk us through the creation of your products.
I am very much a learn by trial-and-error type of person. Consequently, my products have been made and remade and remade again. They started as painfully simple kitchen concoctions. While I really liked that they were completely natural, I wasn’t in love with the results. Despite this, my curiosity had peaked, and I found myself absolutely loving the experimentation of it all. I decided to take a formulating course online; I read six different textbooks (cover to cover), followed chemist forums, and tested everything I learned. I started expanding the ingredients I worked with–researching each one thoroughly. The formulations today are more sophisticated than their predecessors, but simple in comparison to the products you find in box stores.
I focus on naturally derived, nontoxic and sustainable ingredients to build the formulations that make up CCC products and packaging. Every decision I make centers around inclusivity and sustainability. I don’t want my products to shout, “I’m just for men” or “I’m just for women.” I want them to exemplify what they are–a sustainable option for any race, gender or identity. I really try to hear my customers and give their suggestions a shot. If enough people ask for something, I’ll try to offer it. Changes in the products I offer are a direct reflection of that.
Your logo “Mycohair: Hair on Shrooms,” is intriguing. How did mushrooms become so integral to your product line?
I have always had a deep interest in mycology and spend a lot of my free time foraging mushrooms, so I was thrilled to discover and experiment with the use of mushrooms in haircare. Each mushroom serves a different purpose, but in short, I use mushrooms in the products because they are incredible alternatives to lab-made ingredients–and they work better!
What makes CCC stand out in the beauty product industry?
Consciously Curly Co. brings the intersectionality of environmentalism and inclusivity to the table. I’m a woman of color in the sustainable beauty industry. That brings a whole different dynamic, and begins to fill a hole that is still majorly lacking. Hair products are a big deal in the black community and the lack of products for textured, curly, oily hair just wasn’t acceptable to me. So I started CCC with an aim to bridge that gap. I used what science knowledge I had, took a dive into the formulating world and got to work.
What are your long term goals for CCC?
I want people to have more access to sustainable, nontoxic products as far as affordability and proximity go. I plan to get my products into thousands of eco-shops nationally and internationally. But CCC will always be a small-run, intentionally-led and integrity-driven company. I don’t plan to be present in major box stores, but I want to have more options than online ordering. I also hope to one day offer bottle take-backs to create a closed system of production and waste, and design recycled bottle pumps and spray nozzles–or inspire a developer to create them.
Being an entrepreneur is challenging, tell us: What continues to inspire your journey?
I’ve learned about the power of integrating your passions into your work and how it fuels you to push through really hard times. I promise myself that when I feel the intuitive push to leap, I will without question. That also helps me settle into less than ideal times, trust the process and appreciate the journey. My passion is to connect people to nature through practical means and relatable ways. Mushrooms not only do amazing things for your hair, they get people curious about them. I think the more curiosity we have about nature, the more we are pulled to it. The more we are pulled to it, the more incentive we have to protect it.
When Bend residents Peggy Sherrer and Anna Pollino boarded a high-speed train from Milan to Venice in May 2022, they sat near two Italians who wanted to chat but claimed they couldn’t speak English. For three hours, the Bend residents—both students at the Bend Language Institute (BLI)—spoke with the Italians without once lapsing into English. After exiting the train, Sherrer turned to Pollino and said, “I guess we’re fluent.” The two classmates had BLI, and its founder Christina Cappy, to thank.
Born in the United States to an Italian-American family, Cappy grew up in Florence, Italy. She attended an American university and earned a joint Ph.D. in anthropology and educational policy studies, doing research in South Africa, where she became fluent in Zulu. With family in Bend, she visited several times before making it her home. Fast forward to 2019 and Cappy decided to open a language institute—a model of learning popular elsewhere in the world but somewhat unusual in the United States. “Bend is becoming much more international,” Cappy said.
Through both private lessons and small classes, faculty at BLI teach Italian, Spanish, German, French, Russian, Mandarin, Arabic, Japanese and American Sign Language and English as a Second Language. Bend Language Institute students range in age from teens to octogenarians, and they come from all backgrounds and for all reasons. For some, travel is the impetus. For others, it’s a requirement of their work. School-aged students take classes to advance in a curriculum, to speak with their non-English speaking grandparents, or simply because they are passionate about learning another language.
Each semester, about 150 students enroll at BLI in small classes or private lessons. Language acquisition happens many ways at BLI—film classes, book clubs, game nights and informal gatherings—and all activities are face-to-face.
“The point is interaction,” said Cappy. While online applications can be useful, “there’s nothing like a small class to practice speaking.” She said her older students can face different challenges when learning a language, not just because it is more difficult to develop a native-like accent after teenage years, “but adults allow their egos to get involved. To counteract that, I ask everyone in my classes to pretend as if they are in kindergarten,” she said.
The Bend Language Community and Commitment
Learning another language has endless benefits, attested Cappy, citing the research on enhanced brain health and community building.
To advance conversation skills, students are encouraged to talk about their backgrounds, families and friends. “There’s a vulnerability in sharing personal information with strangers,” she said. Friends are quickly made, and entire cohorts of students progress through the curriculum together.
The commitment to both language learning and their classmates means some students go to extraordinary ends. “One couple dressed up every anniversary in their wedding clothes. And so, when their Spanish class fell on their anniversary, they didn’t want to miss class and let their classmates down, so they came to class in a gown and tux,” Cappy recounted.
Silvi Galmozzi, a native of Argentina and an instructor in Spanish at BLI, began her career at BLI by “teaching under an apple tree in Christina’s backyard” during the first year of the pandemic. “We got very creative,” said Galmozzi. The “walk and talk” classes along the Deschutes River that sprung up during the pandemic continue today. She also runs a Spanish book club, a Spanish game night and a Spanish conversation group at BLI. “There’s a freedom we have here as students and faculty members,” said Galmozzi. See bendlanguageinstitute.com.
With textured layers of oil paint, Jacob Norris creates depictions of animals, people and landscapes. His mission to activate the soul of every subject he paints is evident in each of his pieces. “Mostly going on instinct, I’m constantly asking, ‘What if…?’” Norris explained.
As a native Oregonian, Norris has grew up alongside many of the landscapes he now paints, which inspired and activated his creativity ever since he was young. His childhood was marked by journeys along the Oregon Coast and through Eastern Oregon, courtesy of his father’s endeavors setting up hardware stores around the state. Homeschooled in 5th grade, Norris spent countless hours immersed in field guides on Pacific Northwest birds. This period not only marked a pivotal year in his education, but also ignited an enduring connection with birds, an animal that continues to be a prominent muse for him and his work.
Great Blue Heron Painting
The rich tapestry of nature woven into the fabric of his early experiences served as a wellspring of inspiration for his creative process. It was in his grandfather, a painter and maker, that he first found that magnetic pull toward art. “I remember going into his studio and smelling the paint and seeing all the brushes,” shared Norris. “I felt the bristles and remember being consumed by this overwhelming feeling of wanting to do this. There was something that just struck a chord in me.”
How it All Began
In high school, Norris found solace in a Mountain View High School art class led by Ken Roth, who would become a defining mentor for him. Immediately after high school, Norris began an oil painting apprenticeship under Roth’s guidance. “He opened my eyes to genuine experiences, sharing the authentic struggles inherent in artistic creation.” shared Norris. “He demonstrated a real-life example that one doesn’t need a preconceived plan when painting. Witnessing this unfiltered reality was crucial for me, allowing me to break free from constraints and explore my perspective.”
Norris’ first-ever exhibition was hosted by Roth and propelled him into various pop-up shows around Central Oregon. His work has been showcased at the High Desert Gallery, Sparrow Bakery, Lone Pine Coffee, The Commons Cafe and Taproom, FOUND Natural Goods and Cowgirl Cash. In the broader context of his artistic vision, Norris articulates a profound aspiration for the impact of his art, whether hanging in community spaces or private homes. He envisions his pieces serving as catalysts for a deeper connection to the everyday human experience. “My hope is that even when someone is going about their day-to-day, my piece will inspire them to feel that they are the painter or creator of their day,” he said.
Norris paints in his studio as well as en plein air, allowing him to connect with the natural elements he is working to capture. A viewer can feel the rawness of the natural world in his work.
Shevlin Rim Painting
Another dimension that characterizes Norris’ artistic process is his collaboration with his father, Walt Norris. Jacob paints directly onto hand-built wood substrates made by his father and framed with 100-year-old repurposed barn wood. This collaboration adds a layer of personal connection to his work, amplifying its quality and durability. Family is important to Norris and he dedicates much of his art to his wife and three sons. “Without them,” he shared, “my work just wouldn’t have that pulse of love and energy.” See jacobjnorris.gallery.
Nestled on the north side of Bend, Kefi Fast Fresh Mediterranean effortlessly lives up to its namesake. The Greek word kefi, translates to joy and serves as the cornerstone of the eatery’s mission. The kitchen is committed to assisting guests in finding their kefi by conveniently delivering fresh and delectable Mediterranean cuisine with ease.
Kefi is owned and operated by two generations of the Stanitsas family George Stanitsas brings his 40-year legacy in the restaurant industry. His wife, Menoula Stanitsas’ Greek heritage inspires every dish, and their son, Nick Stanitsas, a recent graduate of the Cascade Culinary Institute, contributes his finely tuned culinary skills. Together, they share the joy of Greek culture and cuisine with the Central Oregon community.
Photo courtesy of Kefi Fast Fresh
With an easily accessible ordering counter, inviting seating and convenient online ordering options, Kefi provides diverse ways for patrons to savor their meals. Taking immense pride in its traditional Greek cuisine, Kefi is also committed to to utilizing locally sourced and organic ingredients whenever possible. Kefi takes a thoughtful approach to catering to diverse dietary preferences. Whether you crave the savory goodness of beef kabobs, the tender indulgence of gyro meat, the delight of house-made falafel or an array of fresh veggie options, Kefi’s menu is set to satisfy every palate.
For those with specific tastes and preferences, Kefi offers an opportunity for customization. Patrons tailor their selections at the ordering counter by choosing a preferred base, protein, toppings and sauces. But if you would like to taste-test something crafted by Chef Nick, you’ll find many tempting choices.
Photo courtesy of Kefi Fast Fresh
The Menu at Kefi Fast Fresh Mediterranean
One such standout recommendation is the Apollo Pita Sandwich—a warm pita filled with grilled marinated steak, brown rice, romaine lettuce, grape tomatoes, mixed olives, tzatziki sauce and roasted garlic hummus sauce. Equally alluring is the Athena Bowl, a light blend of rice and mixed greens with falafel, cucumbers, roasted cauliflower, marinated golden beets, pickled onions, lemon tahini sauce and roasted garlic hummus sauce.
Side options include classic Greek starters, such as dolmades—grape leaves stuffed with rice, herbs, and spice, with a lemon wedge. Or try out the savory spanakopita, a creation of flakey fillo dough pastry filled with spinach, ricotta and feta. Looking for something salty? Get the Greek fries topped with feta cheese and dried oregano, served with a side of tzatziki sauce.
For a sweet conclusion, the house-made baklava is a must-try. This classic Greek dessert boasts layers of flaky fillo dough with walnuts, cinnamon and sugar, topped with an orange honey simple syrup.
Photo courtesy of Kefi Fast Fresh
Mediterranean Cuisine in Central Oregon
From the passionate team behind the scenes to the flavorful dishes on your plate, Kefi Fast Fresh Mediterranean is the place to go for those seeking a fast, fresh, and undeniably delicious Mediterranean meal in Central Oregon.
Winter in Central Oregon practically begs for cozy soup days. Whether you’ve spent the day hitting the slopes, exploring town, or just cozying up fireside, a comforting bowl of soup is the perfect winter companion.
Lucky for us, Central Oregon’s soup scene is far from basic. With offerings that range from authentic pozole to hearty clam chowder, you’re bound to find a bowl that hits the spot. Here are some of the best places to get soup in Central Oregon this season — perfect for warming you up, one spoonful at a time.
Grab and Go Soups
Sometimes, you’re more “on the go” than “curl up and stay awhile,” which calls for a soup that’s hot and ready without the sit-down. For those days, try these spots that have mastered the art of grab-and-go soup in Central Oregon.
Beach Hut Deli:
Beach Hut Deli is known for its sandwiches, but locals know the rotating soup selection is just as comforting. Expect classics like tomato or seasonal varieties, making it a solid stop for quick, hearty comfort. Perfect for lunch breaks or busy days in downtown Bend when you need flavor without the fuss.
If quality is a must on your busy day, Market of Choice’s hot bar won’t disappoint. Local favorites include Mama Leone’s chicken soup and the carrot butternut squash ginger soup, both ideal for an instant midday pick-me-up. Whether you’re scooping it straight from the hot bar for a midday pick-me-up or stashing it in your fridge for a cozy evening in, Market of Choice makes sure that even on your busiest days, comfort is only a ladle away.
For a quick, comforting lunch that still feels fresh, Croutons is where it’s at. The soups—creamy Tomato Basil and hearty Chicken & Wild Rice—are made to order and ideal for grab-and-go. Perfect for busy days when you want flavor without the fuss.
Alebrije’s pozole is not to be missed. Hidden behind Bunk + Brew Hostel, this spot serves up a seriously satisfying pork pozole, complete with a slow-cooked broth, tender braised pork, and toppings like crispy cabbage and fresh lime. It’s the kind of hearty soup that’s a winter dream come true and definitely worth a trip.
El Sancho may be a taco hotspot, but its tortilla soup deserves its own following. Packed with free-range chicken, crispy tortilla strips, creamy avocado and a hint of jack cheese, it’s savory, satisfying and the perfect go-to on a cold day.
Alright, technically birria is a stew, but SOPA’s version is too good not to mention. This rich, spiced beef stew features slow-cooked meat and fresh tortillas for dipping. It’s perfect for anyone looking for something bold, hearty and just a bit different from the usual.
When you want a soup that brings a depth of flavor, these Asian-inspired spots in Bend have just the thing. They’re your go-to for comfort that’s both bold and brothy.
JIA’s bone-in beef noodle soup is more than just a meal—it’s an experience. Indulge in tender short rib, udon noodles, and a peppery, rich broth with fresh greens and crispy garlic on top. Hearty and satisfying, this bowl is what you order when you need a full, cozy meal.
A beloved spot for Thai food, Wild Rose serves a tom kha soup that will warm away your winter blues. Made with coconut milk, lemongrass, galangal and kaffir lime leaves, it’s creamy, tangy, and just the brightness you need when winter feels never-ending.
Need a little kick? Dear Mom Cafe’s khao soi is where it’s at. This rich coconut curry soup, topped with crispy wontons, herbs, and chili oil, has serious depth and flavor. Add tofu or fried chicken for a bit of extra protein. Trust us, you’ll want this one on repeat.
Après-ski, anyone? Ski Inn’s New England-style clam chowder is everything you need after a day at Hoodoo. Thick, rich and packed with tender clams, it’s hearty enough to melt away any remaining chill.
Hook & Plow gives clam chowder a refined spin, with a creamy base topped with grana padano, chive oil and sourdough croutons. If you’re after a slightly elevated take on a classic, this is your spot for chowder that’s as sophisticated as it is comforting.
Known for its burritos, Parilla Grill also delivers a clam chowder that hits the spot. Topped with a heap of Tillamook cheese, it’s the ideal meal after a mountain day—or anytime you crave something comforting.
French onion soup is timeless, and these Bend spots do it right. With deeply caramelized onions, savory broth and plenty of melted cheese, these soups will deliver the cozy nostalgia you’re craving.
Brother Jon’s is all about comfort food, and the French onion soup is no exception. Simple, savory and deeply satisfying, it’s the ideal starter or late-night bite when you want something warm and hearty.
While Deschutes Brewery is known for its craft beer, the French onion soup is a winter must. With a beefy broth, caramelized onions and melted Gruyere, it pairs perfectly with a pint. It’s exactly the kind of comfort food you want on a winter night out.
Tomato soup is a wintery nostalgic staple that always hits the spot. These Central Oregon restaurants keep it classic but add a little extra to make each bowl feel special.
Jackson’s Corner is a Bend staple, and so is it’s tomato soup. Topped with a drizzle of olive oil, this rich, flavorful soup pairs perfectly with grilled cheese. It’s the go-to comfort bowl for especially cold days.
Farmer’s Deli serves a creamy tomato basil soup that’s simple yet full of flavor. Located in downtown Bend, it’s a quick, warming stop that feels cozy from the first spoonful to the last.
Winter in Central Oregon may bring the chill, but these soup spots promise warmth in every bite. From run-around days to curl-up meals, Central Oregon’s best soups make winter a season worth savoring. So grab a spoon and dive into these winter warmers.
Looking for more cozy dining spots? Check out our Central Oregon Restaurant Guidefor all the best places to eat, drink and warm up this winter.
Mike Szabo was leaning against a wall near the bathroom at Tetherow Resort’s Event Pavilion in 2013, debating his next move. Having relocated to Bend from San Diego just five months before, he had decided to step back from his professional life as a landscape architect.
With a pregnant wife and young child, he briefly considered taking a job as a server in a restaurant until he realized that “this whole server thing wasn’t going to work—we needed to make more money to support the family.” He decided to go back to the profession he was trained in.
Before the move, Szabo had designed DIRECTV’s corporate campus in Los Angeles as well as a big pedestrian mall for the University of California San Diego. Yet, even with 12 years of experience, he was unable to find work as a landscape architect in Central Oregon. “I was cold calling architects and developers. No one seemed to want to give me a shot,” he recalled. “It was disheartening. We’d burned through all of our life savings.” With no design projects, he called a temp agency, who sent him on jobs pulling weeds and assembling office furniture.
Mike Szabo, right, enjoys a landscape of his design.
A Tetherow Resort Introduction
Nearly out of hope, he continued to attend professional networking events, including one that fateful day at Tetherow Resort where Bend architect Darren Thomas was receiving an award. After the presentation, Szabo sought Thomas out, but was disappointed when he couldn’t find him. About to head home, he saw Thomas walking out of the bathroom. “I introduced myself, and he said, ‘Oh, you are on my to-do list to call, and I actually have a couple of projects I want to talk with you about. Come to my office tomorrow.’”
“That was it. He gave me one residence in Tetherow and a new retail and office building in NorthWest Crossing where Washington [Kitchen and Cocktails] is located. He also introduced me to Tetherow’s owners, Erin and Chris van der Velde, who asked me to do some projects for them, including a new sports center and swimming pool for the resort,” he said.
SZABO Landscape Architecture Launches
In 2014, SZABO Landscape Architecture opened as a design firm primarily focused on work in Central Oregon, though the team takes on a diverse range of projects. “We do everything beyond the building footprint—from hardscapes, site lighting, planting design, irrigation design, grading and drainage design, to site amenities like pools, spas, decks, firepits and outdoor kitchens,” explained Szabo, emphasizing that the firm is a landscape architectural design firm, not a contractor.
Just two years after its inception, the firm had more work than Szabo could handle, prompting him to seek support from former colleague Brian Nierman. Nierman soon moved his family from Denver to Bend to join SZABO. The firm currently occupies an upstairs studio space in downtown Bend and has four additional team members with backgrounds in landscape architecture or design, along with marketing assistance from Elizabeth Hanley Szabo.
In new home construction, Szabo emphasizes the importance of including the firm as part of the design process from the outset. “Our whole goal is to make the site and architecture complementary and harmonious,” he said. “We rarely take projects where everything is already designed and completed, and we’re just putting the lipstick on,” he explained. “We want to be involved early to consider the site, what the architecture calls for, and how the clients will be using the space. The design is always better when we’re there in the beginning.”
Spring Landscape Renovations in Central Oregon
For spring landscape renovations, it’s best to start the design phase in the fall, Szabo advises. If a homeowner starts in the spring, Szabo says it would be “a big hope to get it installed in the fall, which has more to do with how busy landscape contractors are in this town and less to do with how long our design process takes.”
One change Szabo has noticed in recent years is that people are paying much more attention to their outdoor spaces. “The designs are becoming bigger and more elaborate, with clients saving more of their budget for outdoor spaces,” he said. “To be worth it in Central Oregon, homeowners need to factor in heat and shade to manage our hot summers and cool shoulder seasons.”
After a decade of building a successful landscape architecture firm, Szabo said, ”We’re in the sweet spot of where we want to be. We love Bend and don’t have to drive hours away to projects tucked into faraway neighborhoods or cities,” he said, referring to his practice in California. “The fact that we get to live in this town and create in this town, driving past our projects, taking our families to parks we designed, eating in restaurants and sitting on patios we’ve worked on and getting to be part of shaping what this city looks like is incredibly satisfying,” Szabo continued. “We’ll probably never leave. We love that we see our work come to fruition on a daily basis.”
There’s a crispness to the air. Every breath produces a wisp of steam. The upbeat music, piped in from overhead speakers, encourages spectators to join the fun. It’s Open Skate at The Pavilion, where skaters of all ages and abilities gather in Bend.
The natural wonders of Central Oregon have inspired enthusiasts since the establishment of the city in the early 1900s. Ranchers sought outdoor entertainment on sunny winter days, and Scandinavian mill workers imported their reliance on what they referred to as friluftsliv—outdoor living—to cure the challenges of those first days.
The abundance of lakes around Bend helped bring ice skating to the region. Local skating enthusiasts favored the upper part of the failed Tumalo Reservoir and the abandoned fish hatchery pond at Shevlin Park. The only requisite was a little help from Mother Nature to bring a freeze to standing water. It would take until the founding of Bend’s first ski club in 1927, Skyliners, before organized skating became a popular winter sport in Central Oregon. Helping the rinks take form was the job of ice makers, and the first was Myron Symons.
Photo from The Deschutes Historical Society
Bend’s First Ice Maker
Born in Stafford, New York, Symons came to Bend in 1915 from Dawson, Yukon. He hit it off with Skyliners’ founders, Chris Kostol, Emil Nordeen, Nels Skjersaa and Nils Wulfsberg, and quickly became involved in the skating community. The Bend Bulletin called him, “one of Bend’s most enthusiastic exponents of the winter sport.”
He began making ice for Skyliners in the 1930s and was instrumental in the creation of an outdoor skating rink at Skyliners’ winter playground located near the upper Tumalo Creek in 1938—where Skyliner Lodge can still be found. The technique he used was the same throughout his career: He flooded the area, building up a 3-inch-thick slab of ice. After the ice was set, he sprinkled hot water to fine-tune problem areas. With Symons’ help, Bend’s first skating rink came to fruition in 1949 at Troy Field, the open area nestled between the original Bend High School (today Bend-La Pine’s administration building) and St. Francis School (now known as McMenamins Old St. Francis School). Symons relied on the Bend Fire Department to flood the field with fire hoses. “The tap to access the water was made from a fire hydrant at the northwest corner of the field,” said Jim Crowell, who used to skate at Symons’ rink during his grade school years. Symons used any excuse to be on the ice himself. Crowell recalled Symons as “the guy who glided around Troy Field, an elder statesman of inner-city skating.”
Ice Master Today
Today, Donne Fox Horne is the maestro of ice as Zamboni operator at Bend Parks & Recreation’s The Pavilion. Growing up in Woodstock, New Hampshire, Horne has skated since his early years. “If the ice on the pond was thick enough, we didn’t go to school that day,” Horne said. After spending 25 years maintaining the ice arena at the Holderness School in Plymouth, New Hampshire, a visit to Bend in 2015 changed Horne’s trajectory. That same year, The Pavilion opened, with its NHL-regulation size rink of 200-by-85 feet of ice. Horne found a home at the new rink, a place to create ice magic with the help of a Zamboni.
From Flooding to Zamboni
Unlike Symons’ flooding technique, Horne relies on the 11,000-pound Zamboni machine to maintain ice at The Pavilion. “I usually get here at 4:30 in the morning to start resurfacing the ice,” said Horne. The technical wizardry happens at the tail end of the Zamboni where an apparatus that touches the ice contains everything needed for producing perfect ice—one-sixteenth of an inch at a time.
First, a knife shaves the ice while an auger removes the slush. Next, wash water is sprinkled onto the ice followed by a vacuum, which removes the dirty water. The final phase is a sprinkler system that sprays hot water onto the ice, followed by a towel that spreads water evenly behind the Zamboni.
Horne also has a secret weapon to battle warming trends, something that wasn’t available to Symons. The cement slab below the ice acts as a giant freezer. “We have between nine-11 miles of pipes that move a 19-degree glycol mix underneath the slab,” said Horne. “Think of it like the back of a refrigerator.”
Bend has come far from its early days of frozen ponds, irrigation ditches and the flooded Troy Field. From late October until early April, the ice at The Pavilion provides a centerpiece for winter sports. Myron Symons would be proud. See bendparksandrec.org.
It’s not just skiers who have wintertime fun on winter trails. Modern snowshoes are now lightweight, rugged and easy to use, making winter adventure more accessible for all ability levels. Throughout the Cascade Range, numerous sno-parks offer excellent opportunities for snowshoers to explore winter wonderlands. So step into some snowshoes and explore these six suggested marked trails, all within a day’s drive from Bend.
Crater Lake National Park
Crater Lake averages an amazing 533 inches of snow each year. On a sunny winter day, the 1,943-foot-deep cobalt lake set beneath a snow-covered caldera rivals any vista in Oregon.
The National Park Service maintains the south entrance road up to Rim Village, the starting point to a trek along the West Rim Drive toward Discovery Point. (Note: The rim drives are closed during winter.) Along the way, enjoy incredible views of the snow-capped Wizard Island—a volcano within a volcano—jutting up from the caldera lake. Keep an eye out for “snow rollers,” unique features which start as cylindrical chunks of snow that roll downhill on their own. The rolling action accumulates snow in a similar action to making a snowman.
For those seeking a longer outing, continue to The Watchman Overlook for spectacular views.
Discovery Point: 2.1 miles round trip, easy
The Watchman Overlook: 9.9 miles round trip, moderate to difficult
Photo by Christian Murillo
Willamette Pass, Gold Lake Sno-Park
The Gold Lake Sno-Park (milepost 61.5 on Highway 58) is a winter hub for snowshoers to explore old-growth forests and lakes in the Willamette Pass backcountry. The sno-park’s historic Gold Lake Patrol Cabin serves as the base of operations for Willamette Backcountry Ski Patrol volunteers.
To reach the Eagle Rock Overlook with its dramatic view of Odell Lake, named for Oregon pioneer William Holman Odell, snowshoers begin the trek up to Pengra Pass, then follow the Pacific Crest Trail to the overlook. Massive Shasta red and Douglas fir trees line the trail, and numerous small mammal tracks may reveal nocturnal activity. The return East Overlook Trail descends through the woods and passes the three-sided Westview Shelter. A half-mile side trip up the Diamond View Loop adds nice views of Diamond Peak to this outing.
Eagle Rock Overlook Loop: 3.25 miles, moderate
Santiam Pass, Ray Benson Sno-Park
Named after snowmobile advocate Ray Benson, this sno-park near Hoodoo Ski Resort (U.S. Highway 20) offers a multitude of trails for winter enthusiasts.
The South Loop trail passes through mixed coniferous forests en route to the Brandenburg Butte Shelter. Visual peeks of Mount Washington, Three-Fingered Jack, Hoodoo Butte and the unique Hayrick Butte abound along the trail. Hayrick, known geologically as a “tuya,” is a volcano that erupted beneath a glacier. The lava filled the mold formed by the melted ice.
The Brandenburg Shelter offers a nice spot for lunch or respite from the weather. Several return options exist via the South Loop or Claypool Butte trail, both of which intersect with the Pacific Crest Trail. An après-snowshoe warm up at Hoodoo Ski Resort is a great spot to relive the adventure.
South Loop Trail: 6.1 miles, moderate
Photo by Sofia Gavrishov
Tumalo Falls, Skyliners Sno-Park
The Skyliners Sno-Park, located west of Bend, is a local’s hot spot. In 1927, the Bend Skyliners Ski Club formed and eventually built a lodge and winter ski complex, complete with two large ski jumps, near this sno-park.
On the trail to Tumalo Falls, snowshoers pass by the historic lodge, now leased from the Forest Service by the High Desert Education Service District, and a young forest that continues to regenerate after the 1979 Bridge Creek Fire. After several miles, the trail reaches the Tumalo Falls parking lot where a short trail leads to an overlook of the falls, often frozen in winter and plunging 100 feet over a lip of lava. Snowshoers may follow another short trail uphill to a second viewpoint at the top of the falls.
Tumalo Falls Loop: 6.1 miles round trip, moderate
Edison Sno-Park
The AC/DC Snowshoe Trail is a new reroute trail to the Edison Sno-Park’s AC/DC shelter. Named for Alternating Current and Direct Current, not the popular Australian rock band, it will provide snowshoers with a new opportunity to access this warming shelter. Originally proposed by Dr. Jim Davis (also known as Dr. Snowshoe), volunteers and Forest Service staff established this reroute in 2023 that climbs more than 525 feet from the sno-park to the shelter.
Snowshoers will pass by massive ponderosa pines and gain views of Mount Bachelor along this new trail. Sno-park trail maps are available on the Willamette and Deschutes National Forest websites.
AC/DC Trail: 3.2 miles round trip, moderate.
Photo by Christian Murillo
Cascade Lakes Highway, Mt. Bachelor Nordic Area
The Mt. Bachelor snowshoe trails, which originate from the Nordic Lodge, wind through old-growth mountain hemlock forests and cross the Nordic area’s ski trails multiple times to form a loop trail that is well worth the effort. The well-marked trails are color-coded: red, orange and yellow. A long loop is possible by heading west from the lodge on the orange snowshoe trail, then connecting to the red snowshoe trail which passes by great vistas of Mount Bachelor and South Sister before reaching the warming hut known as Bob’s Bungalow.
From the warming hut, snowshoers return on the red snowshoe trail northward toward the Cascade Lakes Highway (closed in winter), then connect to the orange snowshoe trail back to the lodge. Along the trail, listen for the plaintive cries of Canada jays (also known as Camp Robbers) and watch for tracks of the elusive Sierra Nevada Gray Fox which hunts for small rodents and birds in this snowy paradise. Snowshoe Mt. Bachelor trails here.
Red and Orange Snowshoe Trail Loop: 3.6 miles, easy
As the snow falls and the wind blows, nothing sounds better than snuggling up in the corner of a warm cafe or candle-lit bar. Whether you crave a steaming cup of coffee to kickstart your day or seek a post-adventure hideaway, Central Oregon provides a multitude of bars and coffee shops to escape the cold.
Some of Our Favorite Cozy Cafes in Central Oregon
Bend excels in the art of coffee, featuring several outstanding local roasters that brew up lattes, mochas, macchiatos and more. Settle into their inviting atmospheres, savor a toasty beverage and escape the winter chill. These Central Oregon coffee shops are sure to chase away your winter blues with delicious flavors and warmth.
Backporch has been roasting coffee for almost 20 years and a local favorite boasts three Bend cafes. Each spot guarantees expertly crafted brews in a light-filled, sleek atmosphere. With a commitment to ethically sourced beans and a tempting pastry selection, Backporch is a top destination for winter indulgence in Central Oregon. More about Backporch Coffee Roasters here.
On the west side of Bend, Bent serves outstanding coffee in a contemporary cafe. With a passion for the intricacies of coffee craftsmanship, you can expect each cup to be attended to with care. It’s the perfect place to get some work done, read a book or catch up with a friend.
Located in the historic Rademacher House overlooking Mirror Pond, The Commons is a downtown gem with a warm and inviting vibe. Offering locally roasted coffee, a diverse selection of beverages and fresh-baked goods, it’s the perfect spot to sit in front of a lava-rock fireplace, enjoy artwork on the walls from local artists, and wait out a storm.
Dudley’s Bookshop Cafe in downtown Bend is an ideal place to enjoy a book while watching the snow fall. The two-story bookshop offers a diverse selection of new and used books, along with a collection of inviting vintage chairs. Order your drink downstairs, explore the bookshelves, and then curl up with a book and a cup of joe in the homey upstairs seating area.
When it comes to serving high-quality coffee, Lone Pine Coffee Roasters knows what it’s doing. All the coffee is roasted in-house and has been perfected during 10 years of operation. The bright downtown location with brick walls and greenery welcomes loyal patrons throughout the day. Also, be sure to snag one of the delicious waffles featured in the pastry case.
Palate is a welcoming neighborhood coffee house with hand-roasted coffee, local teas and delicious hand-crafted bagels. The baristas are experts, and you’re sure to find yourself engaged in an interesting conversation with the person sitting next to you. Snuggle up by the fire, read a book in the back nook or grab your coffee to go before chasing powder.
With three cafes across town, each exuding a distinct vibe, Thump Coffee is a go-to spot for exceptional lattes, coffee drinks and pastries. and. Whether it’s the downtown location with its exposed brick walls and rows of seating, the York Street cafe offering views of the Cascades Range, or the Grove location with ample space in a food hall setting, each Thump has its own appeal. We stopped in at Thump Coffee in Northwest Crossing – read our experience here.
Turtle Island Coffee, the only Indigenous, queer and two-spirit-owned space in Central Oregon, is dedicated to intentional inclusivity. The Turtle Island mission is to create an ambiance that honors Indigenous, brown, black, queer, trans and non-binary communities. Beyond freshly made coffee, Turtle Island offers delicious, hand-crafted Native food.
Some of the Coziest Bars in Bend
Bend boasts some fantastic bars, ideal for a nightcap after a day of snowy outdoor adventure. While renowned as a beer capital, the city’s growing array of cocktail bars—from swank to cabin-chic—should definitely be on your must-visit list.
Bar Rio is a colorful spot for cocktails and tapas in downtown Bend. The menu draws inspiration from global experiences and flavors, ranging from Spain to Israel and Mexico. Hide out in a booth or find a spot at the bar to unwind and savor the vibrant ambiance. Learn more about Bar Rio here.
With speakeasy vibes, Cellar 65 will whisk you away to a bygone era and tempt you with its handcrafted cocktails and exquisite wines. Whether it’s for a special occasion or simply waiting for the storm to pass, this intimate spot invites you to pop a cork and relish French Champagne or a glass of wine in a distinctive atmosphere.
Centrally located on Bond Street, Chomp Chomp is a go-to neighborhood gathering place. With a seasonal menu offering Japanese and American cuisine, curated whiskies from both the United States and Asia, plus a laid-back, friendly vibe, this is the perfect spot for friends to gather and enjoy a communal dining experience after a day of adventure. Click to read what late-night eats to order at Chomp Chomp we recommend.
Dear Irene delivers an upscale experience from the first sip to the last drop. Along with a wide range of wines and cocktails, find an ever-changing menu inspired by the finest regional bounty. The bar’s allure lies in its timeless elegance. Intimate and artistic interior design makes it the perfect escape for those seeking an elevated evening away from the cold. Read more about Dear Irene here.
JIA, inspired by Asian street markets and lush jungles, is a dynamic eatery and cocktail bar on the south side of Bend. Serving creative cocktails, often layered with whimsy, JIA’s family-style dishes celebrate diverse Asian heritage. Visit JIA to unwind amidst foliage and tropical textures. Read our recommendation about dining at JIA here.
Lady Bird Cultural Society, located in the Old Mill District, is a fine-dining experience with creative cuisine and a stacked prohibition-era libations menu. Radiating an elegant, art deco vibe and specialty dishes, Lady Bird transports guests to another time during an evening of indulgence. Click here to read the full article on Lady Bird Cultural Society.
Lady Bird Cultural Society in the Old Mill district | Photo by Tambi Lane
Roam beckons with wild fare and spirits in an elevated and contemporary setting. Situated in The Oxford Hotel in downtown Bend, Roam highlights local ingredients in its seasonal offerings. With plenty of seating and its refined decor, you’ll feel as though you’ve found the best of both worlds—a mountain town with the touches of a cosmopolitan city.
Tucked into Tin Pan Alley downtown, you’ll find San Simón, with its tagline of“sophisticated debauchery.” Choose to sit outside, where fire pits and inviting shelters warm you up. Or gather in the intimate, candle-lit bar and enjoy eccentric decor. Either way, you’re guaranteed to enjoy carefully crafted cocktails and customizable charcuterie boards.
The Stihl Whiskey Bar is a hidden gem in downtown Bend, featuring an extensive selection of grain-based drinks and expertly crafted food. With more than 400 whiskeys to choose from, the bar’s knowledgeable staff can guide your selection or help you choose from the diverse cocktail menu, where you’re sure to find a drink to warm your spirits.
Searching for a mysterious spot to enjoy a drink? Follow these clues to discover the Broom Closet at McMenamins Old St. Francis School. On the third floor of the Art House building, find an inconspicuous sign that says “Broom Closet.” Inside, past hanging brooms, a door leads to a Lilliputian bar. Snag a cocktail, beer or glass of wine in this unique hideaway.
The Flamingo Room, located on Bend’s west side, is funky and floral, with a creative mixology menu that gives a nod to the tropics. The space is filled with more than 200 plants, offering both bar and booth seating and house cocktails and mocktails layered with flavors. Its small bites, such as mini empanadas and pickled veggies, complete a vacation-like experience.
Nestled in downtown Bend, The Jackalope Grill exudes Old World warmth and hospitality with its hand-crafted cocktails alongside a thoughtfully prepared and sustainably sourced menu. The Jackalope Grill’s elegant ambiance has welcomed guests to drink or dine since 2005.
With welcoming fire pits at its entrance, Velvet is a go-to spot for hand-crafted cocktails and an extensive beer selection, striking a perfect balance between cabin chic and effortless coolness. With booth and bar seating, plus standing-room only, jostle in and enjoy an evening surrounded by locals.
In Bend’s NorthWest Crossing, Washington Dining & Cocktails is a neighborhood eatery with exceptional food and drinks inspired by the region. Start with a Sassy Local, a signature drink made with house-infused spicy vodka, triple sec and fresh-squeezed citrus. Sit in the bistro setting or outside, near a fire pit or under blazing heat lamps.
In downtown Bend, Zydeco Kitchen & Cocktails is a local favorite offering seating at its lengthy and beautiful bar. There, can select from an extensive wine and cocktail list alongside Southern-inspired fare. Zydeco is a must-visit for those seeking elevated, urban vibes in Central Oregon.
BendFilm to host annual IndieWomen Appreciation Screening
BendFilm’s IndieWomen presents a special screening of “My King,” directed by French filmmaker and actress Maïwenn, on January 30 at the Tin Pan Theater. Members of IndieWomen attend for free, and $10 tickets are available to the public. The IndieWomen initiative is dedicated to uplifting and empowering diverse female voices in the filmmaking industry, with IndieWomen Memberships contributing to BendFilm’s annual IndieWomen of the Year Award. Click here to visit the BendFilm website for more information.
January 18, 2024
Funky Fauna Artisan Ales Set to Open a Location in Bend
Funky Fauna Artisan Ales, recognized for its innovative, wild-inspired brewing, will open a Bend taproom in the coming months. Named The Doom Lounge, this new venture will be housed within The Pantry on Newport Avenue. Additional onsite offerings include sweet treats from Grey Duck Ice Cream, vegan fare from A Broken Angel food cart, and the distinctive offerings from Funky Fauna Artisan Ales, founded in Sisters. Click here to learn more about Funky Fauna Beer.
January 11, 2024
Scalehouse Gallery Welcomes New Artists in Residence
Scalehouse Gallery welcomes new Artists in Residence, Allie Blanchard and Bergen Bock. Blanchard, based in Oregon, explores mental health and portraiture through drawing and painting, while Bock, influenced by folk and street art, brings vibrant hues and emotional movements to their work. Dedicated to co-founder Patricia Clark’s memory, the Patricia Clark Studio offers a creative space next to Scalehouse Gallery, connecting audiences to diverse perspectives with free six-month residencies for selected artists. Click here to visit the Scalehouse website for more information.
Almost nine years since its founding, Harper House Design has hit its stride. High-end builders and their clients are turning to the company for its seasoned design team and proven track record.
Photo by Ely Roberts
Harper House Melds Art and Eras for Timeless Effects
Interior Designer Lucy Roland opened Harper House in 2015 and enlisted Allie Stoddard as her creative partner in 2017, both bringing a wealth of education and experience to the task. Roland’s passion for design emerged during her upbringing in Portland and Central Oregon, living in a design savvy environment created by her mother and grandmother. She went on to earn a bachelor’s degree in interior design from the Art Institute of Portland. After working for 12 years at Maison, a prestigious interior design firm in Portland, Roland launched Harper House in Bend.
Allie Stoddard earned degrees in fine art, including a master’s in painting and drawing from the San Francisco Art Institute, which brings extra depth in textiles and fine art to Harper House. In fact, since becoming part of the team, Stoddard has been creating custom artwork for clients.
One reason for Harper House’s success is its focus on building trust and rapport with clients. “Establishing trust with clients is our top priority,” Roland said. “Without it, clients may start to question our decisions. A strong relationship is the key to delivering the best design.”
According to Roland, the best time to seek interior design help is during the early stages of a project when clients are choosing their architect and builder. “To create a harmonious design, we like to be involved in the overall direction of each home in conjunction with architects who value our input on selecting hard surfaces, such as plumbing and lighting fixtures, flooring and cabinets,” she said.
Whether engaged in new construction or home renovations, Harper House follows a meticulous process. Through interviews, architectural renderings and detailed questionnaires, the designers gain insight on client preferences. “We want to know whether they have kids or pets, whether they are attracted to natural stone versus a manufactured slab, stained cabinets or painted, and how our clients really live to create the overall feeling of the house,” Stoddard explained. “We get down to the nitty gritty of it.”
After extensive interviews, the Harper House designers then put together a visual presentation for clients in their downtown Bend studio, pulling from an extensive collection of colors, tiles, fabrics, plumbing finishes, wood finishes and flooring. For new construction, they offer two to three distinct styling options for each room. Remodels and renovations follow a similar, albeit more concise, process. “We curate the experience so our clients don’t have to look at 5,000 samples,” Roland said.
“Lucy has an incredible sense of style and an eye for unusual fabrics and details, elevating each individual piece,” said Sarah Goracke who has sought help from Harper House on home projects in Bend and Tumalo. “She’s fun to work with and isn’t someone who dictates her own design sense. She works in a collaborative fashion to come up with something very tailored to your own aesthetic.”
Rather than follow the latest design trends, Roland and Stoddard tend to choose classic and timeless pieces. “There are a lot of hot things now, like curves and arches,” Stoddard said. “The problem with trends is that people don’t know how to be conservative with them, and they take them into the end zone. It becomes overkill, and that’s when everything starts to look dated,” she said. “It’s about balance and not turning your house into a time capsule of 2024.”
The designers enjoy offering clients a fusion of styles that reflect Harper House’s unique aesthetic. “Even if your house is ultra contemporary, we like to throw in an antique piece to give it a more curated look. Likewise, even with a home on Mirror Pond, it’s beautiful to have an ultra modern piece mixed with traditional, historical cabinetry,” Roland said. “The juxtaposition between styles and eras is where the magic happens. We have our own look, which seems to be working well.”
The company doesn’t advertise, but instead relies on referrals from satisfied clients. “Our job is to make the process fun from day one to putting the bow on the house,” Roland said. Given the ever-evolving landscape of Central Oregon’s high-end residential market, Harper House emerges as a distinctive voice, contributing a unique perspective to homeowners.
Tucked into the historic Bakery Building on the bustling Galveston Avenue in Bend, Oregon, find BOSA Food & Drink. Inaugurated in 2021, BOSA has captivated the community with its menu of Italian and French cuisines. A reservation can be hard to snag, but for good reason. BOSA consistently delights patrons with its superb dishes, exceptional service and inviting ambiance.
The design is simple, bright and beautiful. Velvet bar seats, snug booths, tasteful blue accents and playful tile elements collectively contribute to an upscale yet inviting neighborhood bistro vibe. Whether you opt to belly up to the bar or settle into one of the cozy booths, get ready for an evening of dining you won’t soon forget.
Service at BOSA exceeds expectations. The kind and attentive waitstaff adds a personal touch to your evening, attending to your needs and offering knowledgeable recommendations with a genuine desire to enhance your evening. If you make BOSA a habit, you’re sure to become familiar with the staff members who are always delighted to welcome you back.
The Menu at BOSA Food & Drink
As you peruse the menu, it’s difficult to make a wrong choice, but there are some standout dishes that should be on everyone’s tab. One is the housemade focaccia, a divine creation with a perfectly crisp exterior and a fluffy interior, served with whipped butter and herbs. The Gem Lettuce salad, featuring Caesar dressing, savory herb croutons and Parmigiano, offers a simple, light and refreshing starter.
For the main course, indulge in handmade pasta crafted daily. The Bigoli, BOSA’s rendition of the classic Cacio e Pepe, is a mouthwatering dish of bucatini pasta, beurre monté, cracked black pepper, Parmigiano and pecorino, all topped with toasted breadcrumbs and parsley. Alternatively, savor the Fusilli pasta with housemade fennel sausage, rapini, kale and pecorino sardo.
If you crave something besides pasta, explore the diverse menu, ranging from meatballs and Tuscan chickpea stew to bone-in ribeye steak or branzino. Also, be sure to take a peek at the specials menu for a taste of something novel.
To complement your feast, the bar offers a selection of house cocktails, such as “This Paloma Hits The Marche,” featuring Espolòn Reposado, grapefruit, Meletti Amaro, lime and grapefruit bitters. Alternatively, seek a wine recommendation from your server to perfectly pair with your meal. Conclude your night with a sweet finale, choosing from options such as mousse au chocolat or Basque-style ricotta cheesecake.
A European-Inspired Neighborhood Bistro
With its inviting atmosphere, top-notch service and delicious dishes, BOSA Food & Drink is a standout choice. BOSA’s palpable commitment to ensuring each guest experience is a memorable one is evident whether you’re a regular or a newcomer. Buon appetito!
It’s been nearly two years since chefs Nate King and Bill Dockter announced the launch of their new Italian eatery, BOSA Food and Drink, just outside of downtown Bend. The fact that the doors finally opened just this past summer says it all—the road to opening BOSA was far from smooth.
King and Dockter first met in Aspen, Colorado, at Cache Cache restaurant. King spent 17 years in various positions at the classical French cuisine restaurant, while Dockter worked as their sous chef. Over the past six years, the two discussed the idea of operating an Italian restaurant together. In 2019, the pair reconnected in Bend, resurrecting their collective dream of opening their own eatery.
Nate King (left) and Bill Dockter (right)
King and Dockter were relishing in excitement after signing the lease for a vacant space on Galveston Avenue, next door to Sunriver Brewing’s pub, in February of 2020—only to face an array of challenges just weeks later. The two chefs had to make a choice; move forward and open their dream restaurant during uncertain times or take the offer to withdraw from their commercial lease. Lucky for Central Oregon, the two chose the former. “We definitely went through a roller coaster of emotions and had to dig deep into whether to stick it out,” said Jenny King, BOSA’s manager and wife of Nate King. “Our landlord gave us the option to walk away from the lease, but after discussing how much we wanted to make the BOSA concept a reality, we also knew that we wanted it to be in that location as well.”
After endless delays and many pivots, the King and Dockter families opened the doors to their own restaurant in July of 2021. The restaurant’s namesake, a town in the Sardinia region of Italy, bears a striking resemblance to Bend. “We came up with the name Bosa first and then found that the town of Bosa in Sardinia had such a great comparison to Bend, with the river bending through the town and the colors of the architecture resembling the colors of the Bend trees in autumn,” King reflected. “Though the name comes from a town in Sardinia, the menu itself isn’t based on Sardinian cuisine, but more on the regions of Italy as a whole.” On a mostly Italian-inspired menu, diners also find many influences from France and the Mediterranean.
BOSA’s menu follows the trajectory of a traditional Italian dinner. All of BOSA’s plates are served family-style and intended to be shared. Starters include a variety of seasonal “cold” and “hot” appetizers; burrata is a permanent staple on the antipasti menu, served with focaccia croutons and heirloom tomatoes. Patrons who enjoy a shared plate of calamari will love BOSA’s grilled calamari spiedini. Tubes of calamari are slightly charred and skewered and served over a potato-olive-tomato salad, which is dressed in a garlic cream and warm sherry vinaigrette.
The Pasta at BOSA
Per the recommendations of the chefs and Italian tradition, pasta is served as a shared dish between the antipasti and main courses. A popular and comforting course during the cooler season is their tagliatelle pasta, hand-made fresh every day and cooked al dente. It’s tossed in a rich beef and pork ragù and dusted with parmesan cheese, chili flakes, and parsley. BOSA’s tagliatelle is so perfectly prepared that it maintains its texture and consistency from the first bite to the last. Shared main courses include a half-rotisserie chicken, pork Milanese and a hearty bone-in ribeye steak. All courses and side dishes are offered a la carte, which allows guests to choose from whipped potatoes, creamed corn and pommes frites—to name a few—to pair with the meal.
While the menus will change with the seasons, there’s one thing that will stay the same: BOSA’s commitment to sourcing its ingredients both locally and seasonally. “We currently work with many local companies, including getting produce directly from farms like Windflower [Farm], Boundless [Farmstead] and Sungrounded [Farm], to name a few. We always love when new farms or artisans reach out to discuss working together,” King said. “We also love to represent Bontà for our gelato and sorbet, Metolius Teas, Lone Pine Coffee and Village Baker for some of our artisan bread.”
Along with a full bar, BOSA offers a diverse wine list that’s likely to rotate throughout the year. “In addition, we also have great personal relationships with wineries in Oregon, California and Italy,” King shared. “We love to keep the wine list super fun and represent some of these great producers and the fruits of their hard work.” And, of course, the wine list will always feature Oregon-grown Pinot Noir to sip alongside your pasta of choice.
Skiers and riders enjoyed 8” of fresh snow this morning, bringing the storm total to 33”. With the base depth at West Village reading 76” and even deeper readings at mid-mountain, the slopes are setting up nicely for the holidays. Discounted $99 Christmas Day tickets are available online with a portion of the proceeds going to National Alliance on Mental Illness of Central Oregon (NAMI).
Tomorrow afternoon the forecast calls for a break from the storm and we might see partly sunny skies by mid-afternoon. This Thursday, December 19th, guests can celebrate Mt. Bachelor’s 67th Birthday with cake, ice cream, Deschutes beer, and Mountain Dew Baja Blast (non-alcoholic) from 1:00 to 2:00 p.m. on the West Village Lodge deck.
Looking ahead to the weekend, the forecast calls for light snow showers and the Dirksen Derby 17 Snowboard Rally Race returns to Mt. Bachelor. The event will be capped at 500 participants with equal spots available to male and female competitors. Registration ends at 9:00 p.m. on December 20th. Discounted Mt. Bachelor lift tickets will be available for registered racers.
Weather & Operations: December 16, 2024
Skiers and snowboarders will enjoy yet another powder day at Mt. Bachelor. With 6” of new snow overnight, the storm total has surpassed 2 feet, and the forecast calls for an additional 6-12” of snow by tomorrow morning. Check the Mountain Report for the latest weather and operations updates.
Upcoming Events:
This Thursday, December 19th is Mt. Bachelor’s 67th Birthday! Join us as we celebrate with cake, ice cream, Deschutes beer, and Mountain Dew Baja Blast (non-alcoholic) from 1:00 to 2:00 p.m. on the West Village Lodge deck.
Looking ahead to the weekend, The Dirksen Derby 17 Snowboard Rally Race returns to Mt. Bachelor. This iconic event is happening December 20th – 22nd and features 100% hand-crafted parallel banked slalom race courses. Join the international snowboard and sit-ski communities for an incredibly fun and memorable weekend of camaraderie, competition, and shredding. The event will be capped at 500 participants with equal spots available to male and female competitors. Registration ends at 9:00 p.m. on December 20th. Discounted Mt. Bachelor lift tickets will be available for registered racers.
Skiers and riders enjoyed panoramic views and top-to-bottom runs this afternoon for Mt. Bachelor’s earliest Summit opening in over a decade. A wealth of early season snow and clear, calm conditions over the past few days made it possible to open the lift early, bringing the resort’s operating footprint to 2,800 acres. Northwest lift is expected to open tomorrow, December 11, allowing guests to explore all 360-degrees of the mountain, conditions permitting. Alpenglow and Rainbow lifts are scheduled to open for the season on Saturday, December 14, adding even more beginner terrain and an additional Woodward Mountain Park.
The forecast is calling for the return of winter weather tomorrow evening continuing throughout the rest of the week, with predictions of 14-22 inches of snow possible by Sunday evening. With the West Village base depth sitting at 48” and an active storm pattern ahead, skiers and riders can look forward to the best conditions in the Pacific Northwest leading into the holiday season.
Nordic Feature On Saturday, December 14, the Mt. Bachelor Nordic Center is kicking off the first of a three-part series calledPiano Flow Live Night. Participants will embark on candlelit trails under the stars with wireless headphones while award-winning pianist Paula Dreyer performs in the Nordic Lodge. Guests can also opt to listen acoustically inside by the fire. Hot drinks and menu specials will be available at the Nordic Café. Costumes, headlamps, and glow-in-the-dark attire are encouraged. Tickets can be purchased online. Mt Bachelor Nordic Season Passholders will not be charged for trail access and will receive a discounted event rate.
On Sunday, December 15, the Mt. Bachelor Nordic Center will host the biggest demo day of the season. Guests can test out the latest skis, boots, and poles from top Nordic brands including Salomon, Fischer, Atomic, Peltonen, and more. This is a unique opportunity to test Nordic gear on snow, make comparisons, talk with industry professionals, and plan equipment purchases. Demos are FREE, however a Mt. Bachelor Nordic pass or ticket is required for trail access and can be purchased online.
December 4, 2024
Tomorrow, December 5th, Mt. Bachelor will introduce Outback and Cloudchaser lifts to the mix, bringing the resort’s total skiable acres to 2,100. New this year, guests can also take advantage of restrooms located at the bottom of these lifts.
Looking ahead to next week, Northwest lift is slated to open on Thursday, December 12th. Also on December 12th, Passholders are invited to gather at the Deschutes Brewery Tasting Room (901 SW Simpson Ave, Bend, OR 97702) from 5:00 to 7:00 p.m. for an exclusive Passholder Party. The first 300 Passholders will get a FREE beer, with $5 beers available for purchase when you flash your Mt. Bachelor pass.
This season, Passholders also receive the following perks:
Outplay 365, Full Season, and Midweek Passholders who purchased by September 30th, get (2) $99 Passholder Perk Tickets loaded directly onto their Mt. Bachelor profile, no blackout dates.
Outplay 365, Full Season, and Midweek Passholders will celebrate two Passholder Appreciation Weekends with perks including:
Food and Beverage discounts
Retail discounts
Early access to select lifts
Entry into raffles
Red Chair Passholder Early Ups
Outplay 365 and Full Season get exclusive early access to Red Chair starting at 8:00 a.m. on select Saturdays, a full hour before the resort opens. and operations updates.
Outplay 365 and Full Season Passholders enjoy discounted beers from our partners when they flash their pass.
November 27, 2024
After the snowiest November since 1998, Mt. Bachelor will commence daily operations on Friday, 11/29 under sunny skies. There will be approximately 950 acres of open terrain, 34 groomed trails, and additional terrain park offerings in the resort’s Woodward Mountain Parks. The Fall Classic Rail Jam, hosted by Mt. Bachelor professional athlete Nora Beck, will take place on Friday, 11/29 in The Point. Registration is free but all participants must have a valid pass or ticket product. With 120” of snow this season, teams are prepping Cloudchaser and Outback lifts to open on Thursday, 12/5, a week earlier than expected. Here’s what guests can look forward to heading into the holiday weekend:
Operations Starting Friday, 11/29
Lifts: Sunrise, Skyliner, Little Pine, Pine Marten Parking: Sunrise, Skyliner and West Village
Nordic Center: Lodge will be open from 8:30am – 4pm with the Nordic Café serving hot food and beverages from 9am – 3pm. Skiers can expect daily and nightly snowcat grooming and snowshoers can explore 2 marked trails. Learn more about Nordic offerings here.
CET Winter Shuttle (daily) + Mt. Bachelor Interlodge Shuttle (every 15 min between base areas)
Check the Mountain Report for daily lift operations and weather updates.
November 20, 2024
With 96” of snowfall so far this season and another 2 feet in the forecast this week, skiers and riders can expect snowy conditions on 21 groomed trails and 650 acres of terrain, plus 12 features in our Woodward Mountain Park, Pacific City.
Mt. Bachelor is sitting under 54” of snow, the highest November base depth recorded in almost two decades. The resort will reopen this Friday, November 22 – Sunday, November 24 with Skyliner Express, Little Pine, and Red Chair expected to spin from 9 AM – 4 PM, conditions permitting. Discounted $50 adult lift tickets are available online, with even cheaper options for other age groups.
Mt. Bachelor is also hosting a Season Kick Off Party at Deschutes Brewery (975 SW Colorado Ave.) on November 22 from 5 pm – 7 pm. Guests can meet Mt. Bachelor leadership, connect with fellow winter sports enthusiasts, score free swag, and enjoy music by DJ Briantology. The first 100 Passholders to show up will get a free beer. Deschutes Brewery will also be offering $4 beers for Outplay, Full Season, Midweek, and 4-Day Passholders.
Mt. Bachelor is closed to all guests today, November 20, and tomorrow, November 21, to allow teams to conduct annual routine maintenance and prepare the slopes for re-opening. This closure includes uphill access. The resort’s Uphill Policy goes back into effect Friday, November 22 – Sunday, November 24, then will return to a full closure during weekdays until Mt. Bachelor opens for daily operations on Friday, November 29.
Stay tuned to the Mountain Report for daily conditions and operations updates.
November 17, 2024: Mt. Bachelor Opened
Lifts: Skyliner and Little Pine only. Open to Mt. Bachelor and Ikon Passholders Only – including Midweek and 4-Day!
650+ Skiable Acres
34” Base
Over 2’ of Snow in the last 7 days
1 Terrain Park with 7 features and 21 Groomed Runs
Uphill Access on Cone Route Only
Mt. Bachelor will close Monday 11/18 through Thursday 11/21, then reopen to the public Friday 11/22-Sunday 11/24 with $49 lift tickets available all weekend long. We will confirm next weekend’s expected lifts and terrain next week.
Mt. Bachelor will open daily starting 11/29.
November 11, 2024: Early Opening Announced
In an exciting update, Mt. Bachelor is kicking off the 2024/25 season two weeks ahead of schedule. Passholders no longer need to wait until November 29. The mountain will open for a preview weekend November 15-17 – marking the earliest opening since 1998. Thanks to over 40 inches of early season snowfall, passholders can get their first turns on Skyliner and Little Pine lifts, while Nordic Passholders can hit the cross-country trails.
The mountain will then take a brief break before reopening to the public November 22-24, with special $50 lift tickets.
“We’re thrilled to open earlier than expected, and to give our passholders a weekend to celebrate together,” said Mt. Bachelor President & General Manager John Merriman.
Remember to check the resort’s maintenance closure schedule (November 12-14, 18-21, and 25-28) and grab your Free Uphill Pass before heading up. Daily operations will begin as originally planned on November 29. The mountains are calling – and they’re ready earlier than expected! Head over to Mt. Bachelor for all the info.
October 29, 2024
Mt. Bachelor Snow Report & Winter Updates
Mt. Bachelor has received 7″ of snow since Sunday, bringing the season total to 10″. The forecast calls for an additional 2 feet by Friday, followed by a clear weekend and another cold front early next week. These are perfect conditions for this time of year! Opening Day remains set for November 29, with snowmaking operations expected to begin this week.
Mountain Gateway is open on weekends, 10 am-5 pm, offering retail, seasonal rentals, gear tuning, boot-fitting and pass services. New for this season: the Ski and Snowboard Valet provides overnight, multi-day, or seasonal gear storage, plus access to the ‘Gear-Up Lounge’ featuring complimentary refreshments on select days.
The countdown to ski season is on!
Mt. Bachelor Pre-Season Guide: Get Ready for Winter 2024-25
With fresh snow blanketing the mountains and more in the forecast, winter season preparations are in full swing for the projected November 29th Opening Day. Here’s everything needed to prepare for first chair:
Mountain Gateway and Mt. Bachelor Sports Pro Shop are open Fridays and Saturdays, 10 am-5 pm, for retail, rental and guest services. This Saturday features world-renowned bootfitting technician Mark Elling, Masterfit University’s education director, who will join the expert bootfitting team to help dial in new gear purchases.
Pre-Season Checklist:
1. Gear Prep: Locate and service your equipment now. The Tune & Repair shop offers professional waxing and edge sharpening with certified technicians and the latest technology. Rental options are also available.
3. Premium Services: Consider seasonal valet service and Fast Tracks for an enhanced experience. The new ‘Gear-Up Lounge’ near Pine Marten Express offers convenient access and amenities.
4. Pass Preparation: Visit the Pass Redemption webpage to manage your pass. Pick-Up Boxes (PUBs) provide easy access for pass collection.
5. Stay Connected: Follow Mt. Bachelor on Instagram, Facebook, and TikTok for updates on news, events, giveaways and snow conditions.
Updated on April 24, 2024:
Jaclyn Walles, Tayla MacPherson and Abbi Hamlin—local Bend skiers—discover joy and forge deep friendships amidst the slopes of Mt. Bachelor. This video offers a glimpse into Mt. Bachelor’s short documentary series titled “Just Northwest of Normal” because, as the Ski Patrol Director aptly notes, “I don’t know of many average days at Mt. Bachelor.” Spanning eight episodes, this series delves into the rich human narratives of the mountain’s ski patrol crew, lift maintenance teams and all the other people that make up the Mt. Bachelor community.
With 7” of snow overnight and 22” in the last 48 hours, the conditions across the mountain at Mt. Bachelor are some of the best of the season. We’ve seen a mix of sun and low clouds throughout the day and expect to see snowfall move in tonight which will mean another day of fresh powder for Mt. Bachelor skiers and riders tomorrow. Our base depth is currently sitting at over 90” – the deepest of the season – and 229” of snowfall to date.
Mt. Bachelor Pass Holders and Ikon Pass Holders can bring a friend any day this season for up to 40% off the window ticket price. Mt. Bachelor Passholders also have access to Early Ups on Red Chair this Saturday and Sunday at 8 AM for an hour of extra skiing. More info here.
Quick Stats
Base Depth: 95”
Season Total: 237” Open Lifts: 12/12
Northwest Chair at Mt. Bachelor | Photo by Joey Hamilton
In pursuit of their dream retreat, a Salem couple teamed up with JHL Design of Portland and CD Redding Construction of Salem to create a lodge-inspired mountain home amidst the natural beauty of Black Butte Ranch. They envisioned a home echoing the architectural style of lodges in Montana and Idaho where they often stayed during fly fishing expeditions.
The result is a residence that marries Western ranch traditions with elements of contemporary aesthetics. The middle section of the home boasts a striking, soaring peaked roof which commands attention, complemented by wings on either side—one that extends into a two-story structure. The use of natural wood dominates throughout the 4,600-square-foot home, unifying the design with exposed, rough-hewn beams and posts, and finely finished cabinets and flooring. The exterior siding is covered in durable, one-inch board-and-batt cedar, with a type of natural finish that creates a weathered look and requires no maintenance. The home sits on a two-acre lot with the backyard opening to the Deschutes National Forest.
The Home Details
A covered porch and vestibule serves as the front entry, a place where guests can hang coats and hats before stepping into the large-scale dining and living room with its 20-foot gabled ceiling. “It’s the heart of the home,” said Holly Freres, JHL principal and interior designer. The star feature is a Montana moss-stone fireplace that runs from floor to ridge beam. “The homeowners spend a good amount of time sitting near the fireplace in this grand room, reading and taking in the view,” she said.
The ceiling heights are reduced to a more human scale across the two wings. A short hallway off the central room leads to the homeowner’s private bedroom suite. This secluded retreat features an outdoor spa, hot tub and a covered patio facing the forest. Here, the homeowners can enjoy complete privacy, shielded from view with no neighboring properties in sight.
On the other wing, traffic flows into the open kitchen through structural timbers. A blue-painted island anchors the space with stools for seating and is lit by overhead pendants which hang from belted leather crafted by Allied Maker. The wall behind the range displays hand-painted, blue-green ceramic tile by Fireclay Tile, designed to emulate sage brush. Appliances and extra storage are hidden in a large pantry behind the kitchen. A convenient pass-through window blurs indoor and outdoor spaces, allowing for the effortless transfer of food and drinks to guests seated on exterior bar stools within the sheltered patio terrace. Complete with its own fireplace, outdoor dining area and barbeque, the terrace is a comfortable and inviting setting for year-round enjoyment.
The design team had fun with the powder room and mudroom, both tucked conveniently off the hallway behind the pantry. The powder room has vintage Zak+Fox wallpaper and an antique vanity with a vessel sink. The mudroom is a space that often gets overlooked, Freres said, but “it’s beautiful in this home.” It features cubbies for boots and hats and a pet room for the dogs. The designers added zing with a white oak bench and an animal skin pillow. “We made sure the mudroom felt clean and bright. It also has a nice view to the front of the house where there’s an outcropping of boulders,” Freres added.
Western-Inspired Bunkroom
The upstairs bunkroom stands out as a highlight for many, including JHL Principal Designer David Horning, who declared it his favorite space. Inspired by the client’s admiration for old cowboy movies, the design team devoted significant effort to crafting a rustic, masculine ambiance. A beverage cooler, comfortable furniture and other amenities make it a go-to spot for the homeowners to unwind, kick off their boots, entertain friends and watch sports. It also transitions seamlessly into a space for the grandkids. Two sets of built-in twin beds have trundles that pull out to accommodate four children. “We aimed to create an environment that feels welcoming to all ages,” he said.
The bunk room’s architecture mimics the gabled ceilings found in the central room, with fully paneled walls emphasizing wood as the predominant design element. A snug window seat at the top of the stairs serves as a charming break-out zone. Notably, the room’s repurposed carpet was salvaged from the original Black Butte Lodge before its demolition made way for the new Lodge, which opened in 2023.
The home took roughly two years to build. Cory Redding, president of CD Redding Construction, said, “The Black Butte project was presented to us with a vision from the start. We assembled a team of experts, including JHL, encompassingarchitectural, engineering, interior design and furniture procurement.” Throughout construction, the clients entrusted the building and design team with the creative freedom to fulfill their dream. JHL’s Horning shared that “they were blown away when they saw the finished home, which was truly gratifying.”
Bend Pet Express Has Cared for Pets and Their People for Over Three Decades
For over three decades, there’s been a place where the focus is on how both pets and their people can lead their best lives together. Since its founding in 1993, the dedicated founders and staff at Bend Pet Express have helped Bend, Oregon pet lovers care for their furry family members. They understand that no two pets are the same. They offer advice on how to tend to the unique nutritional needs of each four-legged friend. Or can recommend best practices for physical exercise and offer a range of toys for creative play and products for leisure. The local business has a dedication to education and confident pet-centric shopping experiences. Dogs, cats and their human companions all benefit from peace of mind by trusting a long history of expertise.
Providing 30-plus years of knowledge, Bend Pet Express (BPE) has also grown and evolved right alongside the community. Not only has it continued to put the optimal health and well-being of pets first, but it has taken strides to incorporate more sustainable practices within the business. And, as always, BPE emphasized community engagement to be part of Central Oregon’s heartbeat. Through charitable giving, and engagement with its customers, it has remained a solid cornerstone of the Central Oregon community. They not only connect people to their pets, they connect them to their neighbors, strengthening the bonds of community. It’s all much like creating a family.
All in a Fur-Family History
When Bend Pet Express Founder Julie Hunter couldn’t find a specially formulated dog food for her ailing dog, she took it upon herself to make the process easier. She wanted all pet owners to have a resource for formulations beyond the standard grocery store big-bag fare.
Seeing first-hand how her dog responded to dietary changes helped her realize that pet lifespans and life enjoyment would be optimized with a high-quality diet of natural ingredients. Before she passed away in 2021, she had said, “I filled my garage with premium dog food, and I decided that my new career goal would entail educating the public and helping our four-legged friends live longer, healthier lives.”
Hunter quickly outgrew garages and warehouses of those first days and opened the first retail space in Sisters, Oregon. The heart of the small business was the way it focused on family and community, and it helped create a new model for pet-human interdependence. BPE defined a family to include four-legged pets. Two stores opened in Bend, in 2001 and 2003. As the business moved into the future, the human family would also be a central tenet. When Hunter retired in 2019, her nephew Ryan Kwaterski began to lead with both a focus on the original mission and a vision toward the future.
Since taking the reins, Kwaterski is highly involved in not only the day-to-day operations, but also in ways the company can support the community it has created. He works with his team to make the best decisions on what products to carry and how to be more sustainable. Before being added to the shelves, items are vetted through personal conversations with industry experts. The staff also often conducts its feeding trials to stand behind its commitment to pet nutrition.
BASS, a massive pit bull, comes by Eastside multiple times a week with his person to pick out a treat and say hi. Every time, BASS makes a point to find each member of staff to ask for love. We always look forward to his sweet face and wiggly butt. – Kiyta, BPE employee
Bend Pet Express Nutrition and Well-Being
Pet health is at the core of the Bend Pet Express mission and quality nutrition is as important to Kwaterski and his team today as it was to Julie Hunter 30 years ago.
“Julie always did her research. She wanted the best of the best and solutions-based formulas,” Stephanie Wright, director of procurement, says about the founder. “We’ve kept that true to form here. We go through a pretty intensive process to bring in products. We don’t carry food just for the sake of brand name recognition or because of a marketing campaign,” Wright says. Products on the retail shelves are ones that BPE stands behind. To create confidence, Kwaterski, Wright, and their team are dedicated to understanding the needs of pets and their owners. It starts with their own education and enthusiasm and the confidence that comes with passing on that knowledge to their customers.
Awareness and education around the ways a raw diet impacts a dog’s longevity is important. “We focus on the benefits of raw diets, and are following the science and the studies behind them,” says Wright. Conversations are continual whether with industry experts, or the pet owners themselves. Only premium-quality pet foods and quality-tested products are found at Bend Pet Express. “If it’s something that we don’t believe in, we won’t use it on our pets, and we won’t sell it,” continues Wright.
The Extra Care at Bend Pet Express
The folks on the retail floor are the ultimate pet people, making them sounding boards to listen carefully and help customers find the right product to meet their pet’s needs. That same care is extended whether in person, online or on a call. However you prefer to communicate, the team is available. And so are options for pick up or delivery. Bend Pet Express strives to make quality care easy by offering free delivery in the Bend area. Within 500 square miles (just over 12 miles) five days a week, they’ll get products from their door to yours. All of this happens either the same day or the next depending on the time of day you place your order. That’s not only white-glove treatment, but the service is at no charge so that your pet will never miss one of their favorite meals of the day!
I remember meeting Baron, a gorgeous long-haired German Shepherd, and his amazing mom who was looking for help. Baron was strong and was almost able to pull his human right off her feet! They became some of my favorite visitors at the store – watching Baron and his mom work together with new tools and ideas made my day every time they stopped by. – Stephanie, BPE employee
Sustainable Future in Bend
It’s not enough to know your favorite locally owned pet store has a shelf stocked with items to keep pets healthy, with happy stomachs and shiny coats. The team makes sure each product also aligns with BPE values. Sustainability is a guiding principle. Making sure food products are ethically and sustainably sourced is part of the team’s vetting process. Optimal care for a pet family extends to optimal care for the planet, too.
Setting up a recycling program to address waste created by the pet food industry was a way Bend Pet Express took practical strides. Recycling pet food packaging is one step, and customers will find drop bins at each location. By utilizing TerraCycle, a national company focused on zero-waste solutions, pet food packaging is repurposed versus dumped in local landfills. Simply bring clean food or treat boxes, bags or cans to the location nearest to you.
Pets Plus People Equal Community
Sustaining healthy lifestyles for people and pets is just one part of what has kept BPE a pillar of the Central Oregon community for 30 years and it’s a legacy Kwaterski and his team continue guided by central tenets. Wright explains its three core beliefs:
First, BPE believes that every pet deserves a healthy and fulfilling life. And a healthy and fulfilling life isn’t about spending more money. Rather, it is about being educated and informed on what high-quality, life-extending products your money is buying.
Second, they believe that pet owners should be able to make decisions free from marketing campaigns and jargon. It believes customers should have access to unbiased, clear information that enables them to make the best choices for their pets’ day-to-day life health and toward a robust lifespan.
Finally, they are committed to strengthening its community by extending help to those in need.
These principles guide every decision they make, ensuring that they take a step towards a healthier, happier life for pets.
Bend Pet Express Dog Wash
The goal of optimal pet wellness is well-paired with Central Oregon’s outdoorsy lifestyle when healthy pets hit dusty trails. They converge at the Bend Pet Express Dog Wash. A series of bays are found within the retail stores with a selection of products to address a pet’s muddy skin or coat. Customers are welcome to wash their companions themselves, either periodically after an especially muddy romp along the river, or regularly to keep a pet’s coat clean and healthy. The dog-washing experience can be bonding and fun when it’s made easy. Need a hand, or a short on time? Schedule an appointment with a concierge groomer to give your dog a VIP treatment. “We even offer calming skin-care solutions, such as a soothing mud bath,” says Wright. Whether rinsing muddy paws, or being treated with a soothing mud treatment, after a rinse and dry, clean dogs leave as happy dogs.
While working in the dog wash, a regular became like a second mom to me. She even remembered my kids’ birthdays, since I’m terrible with memory. For that first Christmas, she gave me a homemade card with a photo of Maggie, her dog. 10+ years later, I still have that card in my new office. – Kim, BPE employee
Charitable Business Creates Community
From its beginnings in Julie Hunter’s garage, and with goals to give pets the healthiest lifestyles, and layers of service for pet families across Central Oregon, BPE has remained devoted to the community.
When looking to offer a wide selection of pet products, BPE also tries to source products locally as much as possible. They participate in community fundraisers and auctions and are consistent in their commitment to charitable giving. Supporting both nonprofits and pets shows up in unique ways, too. It continues to innovate on ways to support pet guardianship and enrich living the best lives for both people and pets. Did you know Bend Pet Express provides kennels at the High Desert Museum? Tour the museum with confidence that your furry road-trip companion is safe and secure.
The Next 30 Years in Central Oregon
Bend, Oregon may be known as one of the most dog-friendly cities in the United States and has been named DogTown U.S.A by Pet Fancy magazine. Its pets may be some of the happiest in the country, too. By supporting people and the four-legged animals that love them, BPE has created a 30-year tradition in Central Oregon. This is part of what makes the region a pet lover’s paradise.
Kristine Ambrose shares her passion for blending natural perfumes.
The parts of the human brain that process emotions and memory are also responsible for the sense of smell, so it’s no wonder that scents such as soup bubbling on a stovetop or a fresh-cut rose can instantly conjure vivid memories. For Bend-based perfumer Kristine Ambrose, the power of scent has been life-altering.
Five years ago, Ambrose was living in Los Angeles when she entered a deep depression, something she soon realized had been impacting her throughout her life. She had recently begun gardening as a hobby, and a friend suggested she take a class on natural perfumes. Ambrose recalled how the friend suggested taking the herbs from her garden and turning them into something therapeutic so the coping skills for dealing with depression would be with her every step of the way. “It helped,” said Ambrose.
Ambrose began to understand the healing power of nature. She and her husband made a move to Bend three years ago, where she knew easy access to hiking and paddle boarding on the river would be beneficial. What had been just a hobby began to flourish into something more.
“Here was this whole new world of herbs and flowers and trees that I could work with: pine needles, Russian sage and lavender,” Ambrose said about Bend’s natural surroundings.
A year after moving to Bend, she established her natural perfume company Hikishémé, a new word she coined by blending the Japanese and French languages, representing two cultures she reveres. To her it means “inspiration of cultures.” She began selling her perfumes, such as Amber Rose and Woodland, on her website and at local farmers markets, then expanded her business with a perfume lab
in 2022.
Hīkishémé Perfume Lab
In the home studio in her garage, Ambrose welcomes guests by appointment to make perfumes and shop. She also hosts natural perfume workshops, including perfume blending and hand-rolling incense cones. The space, inspired by the bohemian vibe of Venice, California 30 years ago, can be described as “modern photography studio meets apothecary,” and is adorned with vintage lamps and rugs. An artist at heart, Ambrose said blending scent notes together is an art form and she likens it to making fine wine. Her workshops bring together groups looking for a sense of community, and the methodical process allows people to be in the moment.
The Art of Scent
To make a natural scent, perfumers typically blend essential oils and dilute them with alcohol. Ambrose takes this a step further, creating her own tinctures by soaking herbs and flowers in grain alcohol and continually adding new ones to the tincture for up to a year and a half. “I’ve learned the more you go into the process, the more of an artist you become. I know I’m doing art when my mind is free of thought,” Ambrose said. Before using the oils, she burns off the last remnants of the alcohol in a reduction process similar to reducing balsamic vinegar. The scents become intensely aromatic and layered. “The lavender tincture smells like a deep dark lavender cotton candy,” she explained.
These tinctures, which Ambrose calls “vintages,” date back to 2019 and include jasmine, mint, oregano, citrus, anise, lavender, pine needle, sage and more. They serve as the base of Ambrose’s perfumes which are then blended with high-quality essential oils that are diluted so they don’t burn the skin. In her workshops, guests craft luxurious, custom blends that could never be mass-produced. “They are truly made right from the garden, right from my trees, just for you,” Ambrose shared.
Her favorite scent, white jasmine, blooms in Southern California in the spring and reminds her of how far she has come. She sees it as her mission to share the mental health benefits of natural scents with a wider audience. “These coping skills are right at the tips of our fingers,” Ambrose said. “Open the door, walk outside and get into nature; take a deep breath, smell something different.” See hikisheme.com.
One of Central Oregon’s best-known havens for rest and relaxation (and its renowned hot sand sauna), Anjou Spa has served Bend for nearly 15 years. Though long recognized for its tranquil atmosphere and therapeutic, soothing massages and facials, the spa plans to branch out to be ”medi-light” in 2024. This comes with the addition of new weight-loss products and medical-grade anti-aging services to create a results-oriented, turnkey haven for wellness and beauty, inside and out.
“Anjou’s focus will always be on providing therapeutic services for the body and skin,” said Anjou Spa president Jenna Walden. “But we also see an opportunity to meet our clients’ and members’ needs by pivoting to a broader focus on longevity and effective anti-aging treatments for our harsh Central Oregon climate. People live here to enjoy the lifestyle this place offers and enjoy our beautiful surroundings, but all that outside time can accelerate the appearance of aging.”
To help achieve this, Anjou Spa has brought on a medical director to oversee new treatments, including the newest weight-loss tools and advanced esthetician services. By combining traditional day spa treatments with therapies more often associated with medi-spas, Anjou hopes to provide clients with a one-stop experience that will address multiple wellness and beauty goals that meet diverse needs for both women and men.
Weight Loss, Skin Care and Well-Being Go Hand-in-Hand
Anjou Spa has always worked to support clients in achieving their skincare objectives through holistic and non-invasive means. However, with advances in aesthetic treatments, it makes sense to add newer, more effective tools to the menu. The spa hopes to assist clients aiming to meet multiple goals, such as losing weight while elevating their skin appearance. Not only looking great but feeling great.
Anjou Spa introduced its Face Studio in late 2020. The Face Studio focuses on relaxing but effective skin care services that stave off the effects of our dry, high desert climate.
“Central Oregon’s climate is extreme in the sense that there are a lot of environmental factors that age you, such as high elevation, UV exposure, dry wind, and low humidity,” Jenna said. “And when you lose weight, especially quickly, like with semaglutide, your skin needs more help than just promoting elasticity. The loss of nutrients, combined with this climate, can exacerbate dull, dry skin and age your appearance. Weight loss is exciting, but the skin issues you were concerned about before maybe even more noticeable after. By taking care of your skin while losing weight, you’ll not only look skinnier, but your skin will also be plump, smooth, and radiant.”
To that end, Anjou Spa will offer semaglutide compounds to clients in early 2024 and is allowing people to sign up now. Recently, semaglutide compounds have gained considerable attention for their efficacy in weight management. The weekly-injected medication operates by boosting insulin secretion, curbing glucagon release, slowing digestion and suppressing appetite. Research indicates that approximately half of individuals with obesity (BMI 30+) shed 15% or more of their body weight within a year while on a semaglutide, although individual outcomes may differ.
The compound can be used in lower doses for ongoing maintenance as well. The medical community is excited about the upsides of healthier hearts, organs and stronger bodies. Side effects, such as nausea, are typically mild, though people with a history of thyroid problems should avoid it. Clients will be evaluated to make sure semaglutide is suitable for them. However, a doctor’s referral is not required to start.
“We started hearing about these so-called ‘miracle drugs’ a while back,” said Anjou Spa co-president Noah Walden. “They sounded too good to be true. But the more we read up on it, the more we looked at the scientific studies on semaglutide compounds, we came to see this as a real solution for people. I’ve seen what it’s done for friends. We started to wonder if it was something we should offer to our clients, especially if we can create a high-value membership.”
Anjou Spa is known for its popular Spa Membership program, which offers a monthly massage or facial in addition to discounts on products. “Medical doesn’t have to feel clinical,” said Noah. “We have a Body Studio and a Face Studio that are dedicated to getting results, and we can pair those services with a weight-loss program. We want to make this easy and relaxing and, most importantly, effective for clients.”
“A lot of medi-spas are offering semaglutide,” adds Jenna. “What sets us apart is that we can package highly effective weight loss compounds with our other complementary services, such as bodywork, cellulite smoothing treatments, full-body pressotherapy, and non-invasive anti-aging treatments using mesotherapy, microneedling, and chemical peels. We think our clients will appreciate having access to all of this under one roof.”
Introducing Glo-tox
Anjou Spa is also dipping into the world of medi-spas with the integration of micro-doses of botulinum toxin (known as Botox). Traditional Botox treatments are injected into the muscle, temporarily limiting movement, which can create the “frozen” effect many people associate with it. But when botulinum toxin is injected into the dermis, or “middle layer” (mesotherapy), the underlying muscle is able to move naturally. Meanwhile, the dermis receives the benefits at a molecular level.
“On a recent trip to Japan I saw these treatments marketed as micro-Botox,” said Jenna. “It’s quick and non-invasive, with no downtime, and keeps you looking like you. It greatly enhances your skin quality – you look like you just had the most amazing facial… every day! You see a more subtle, natural reduction in facial lines and wrinkles without losing expressiveness or facial movement. I wondered why we weren’t seeing these services offered here.”
Benefits of these treatments include improvement in tone, texture and pores, softened wrinkles, collagen healing, and a rested-looking, radiant appearance. Glo-tox can also help manage active acne and excessive sweating. And the results aren’t temporary – treatments can build on each other for a lasting effect and can help with causative skin problems. Unlike traditional injections, micro applications can be applied to areas with thin skin, such as the neck, decolletage, and hands, which are often areas of concern for aging skin.
“The problem with long-term neuromodulator use like Botox is your face eventually gets out of balance,” said Jenna. “Smooth, frozen parts of your face no longer match the lower face, neck and chest, and it looks unnatural. Younger people who use neuromodulators will see this as they age, and they really don’t need to be doing injections at a young age. They want to be enhanced, but don’t need the heavy lifting of Botox, since their collagen levels are still at their peak. Glo-tox is perfect for slowing the aging process, especially for long-term use.”
Anjou recommends getting a Glo-tox treatment every 3-4 months. If your budget is tight, even every 6 months allows effects to build over time. Active ingredients for their special Glo-tox serum include vitamins that stimulate cellular renewal, nanopeptides that promote collagen and elastin production and antioxidants to help prevent cell damage.
Going Medi-Light
“Medi-spas tend to have the same menu and clients with similar goals,” Noah said. “Anjou wants to offer solutions for problems that affect everyday people. Especially men, who can be very self-conscious talking about their appearance. We want them to know we’re approachable and won’t require lasers to help treat them.”
While there are certainly several medi-spas around town that can offer every laser and new technology to fight aging, Anjou’s goal is to be a one-stop shop for those looking for more well-rounded solutions. And once you walk out of a medi-spa, skincare maintenance is a responsibility usually left to you and your esthetician to help with day-to-day solutions.
Since the pandemic, Central Oregon has gotten a lot of new residents. Jenna and the spa’s trainers have worked continuously on the spa’s menu to address living in a high desert climate while enjoying an active lifestyle. They’ve introduced therapeutic equipment and anti-aging treatments for their clients’ benefit while maintaining spa touches and standards to emphasize the relaxing atmosphere.
“Daily skincare in Central Oregon is so important,” said Jenna. “Our Face Studio has incredible products and highly trained staff to help make that expensive medi-treatments last. We’ve been using an amazing Australian product called Ultraceuticals, because who knows a hot, dry climate better than the Aussies?”
Post-Surgery Skincare Solutions
After a knee surgery last year, Jenna realized that there was not much attention paid to post-surgery skin cleanup and decided to seek her own solutions. “My lower leg ballooned from swelling after surgery and my skin expanded, then contracted. I was left with layers of skin that were constantly flaking and looking rough and scaly. No amount of manual scrubbing could get my skin looking how I wanted it to look.” The doctor and staff had no recommendations on how to return her skin’s luster.
That’s when Jenna turned to Anjou’s microdermabrasion machine and had her leg exfoliated with a larger wand. “Finally, I could wear shorts and skirts again,” she said. This new service is called “Body-derm,” and, when combined with a chemical peel, surgery scars, including those with post-inflammatory hyperpigmentation (PIH), can be addressed so that you don’t have to look like Edward Scissorhands post-op.
Medical-grade chemical peels can also help address sun damage, wrinkles, tone, and age spots. Since clients need to avoid the sun for a few days after medium-to-deep removal of skin layers, the winter and spring are a great time to get this done.
Along with the expanded services, the Anjou Spa team aims to make its new Sanctuary Suite a hit with wedding groups. They’re putting together packages focused on providing those important pre/post-wedding services. The Suite gives parties an exclusive space to stretch out and be social. Offerings include foot soaks, bespoke snacks, access to the hot sand sauna and steam room, and side-by-side couple treatments. It’s a unique space in the heart of Bend.
“We don’t need to be a full-service medi-spa,” said Jenna. “We’re cherry-picking the treatments that are the least invasive but the most effective for aging concerns, the safest out there for all skin types, and the greatest value for our clients. Our objective is to extend natural longevity for beauty and wellness. Where else can you get bodywork, a Glo-tox facial, hit the hot sand sauna and steam, lose weight, and look and feel great?”
Jim and Nathalie Peterson left behind Scottsdale, Arizona, and bought the venerable Mockingbird Gallery in 2007. Sixteen years later, Mockingbird continues to reign as a jewel in the heart of downtown, attracting tourists and locals alike keen for an infusion of culture. The pair also runs Peterson Contemporary Art (PCA), a short walk away. In total, the galleries represent about 85 artists, peddling pieces ranging from whimsical bronze animals to large-scale abstract oils. Bend Home + Design talked with Jim Peterson about the galleries’ success, the current trends in Central Oregon art, and why Bend is a perfect spot to sell fine art.
Q: What are the challenges of running galleries, particularly in Bend?
A: High-end, collector-style galleries have to fit a certain demographic, a certain community. We all know about Scottsdale, Santa Fe, Carmel and Jackson Hole—communities that have built reputations as great areas for galleries to thrive. Frankly, when we came to Bend from Scottsdale, which is really a gallery community, one of our concerns was where are these art buyers going to come from? What is it about Bend that can support high-end art sales? Bend offers a microcosm of what Scottsdale offered us—that is, a well-balanced support system built on locals and tourism. This is a growth community, a growth economy. People are moving here because they want to be here, not because they have to be here, and they’re building really beautiful homes. So that supports our efforts, plus the secret is out on Bend as a tourist community.
Where do you see your role in providing the Bend community with cultural enrichment?
We have cultivated a group of exciting artists that we think really interest art buyers, collectors and viewers. We know our cultural role in this community is also a space where people can just come and get their art fix, and we thrive on that. We love those conversations. I know people who come by almost monthly, whose intention is not to come in and purchase art, it’s just to be inspired and maybe talk art. We love to make time for those people.
How are Mockingbird Gallery and PCA different, and how did that separation come about?
As we were building Mockingbird up and growing it, we had two different groups developing under one roof, and that’s really what led us to experiment with another location. Mockingbird would be considered the more representational traditional blend. PCA would be more contemporary and modern. That said, we have hybrid artists in both locations. The goal was never to take the edge out of Mockingbird, it was just to create another venue. At PCA we have abstract art mixed in with more representational touches.
What do Bend homeowners seem to look for in art these days?
A lot of these new homes being built are big. During the pandemic, people were building, they were at home, and artists were asking me, “Are we going to be okay? Do you want me to give you small pieces now?” And I said, “Opposite. Get us big works of art.” And that’s exactly what started selling. These large walls need to be filled up, and [homeowners are] looking for something fun.
Where do you see the art market going in Bend?
It’s only going up because Bend is growing. I talk to people in Scottsdale, I talk to people in Santa Fe, and I know that some of these more established art markets are trying to figure themselves out again. Not everybody in those larger art markets will tell you that all is well, but what I can tell people is that we have the right ingredients here in Bend to thrive. We have been thriving, and it’s exciting. I don’t see anything changing that because this is going to continue to be an appealing place to live. We’ve captured the spirit of the type of person who loves Bend and living here.
How to Get in Touch
Mockingbird Gallery
869 NW Wall St. #10, Bend
mockingbird-gallery.com
Peterson Contemporary Art
550 NW Franklin Ave., Bend
pcagallery.com
While most 13 year olds were doodling in their Lisa Frank notebooks, a young Nickol Hayden-Cady, founder of Foxtail Bakeshop, was elbow deep in a junior high cooking program that would change her life. Beyond the sounds of ingredients bubbling in pots or sizzling in pans, the idea that food could be something truly special is what captivated her.
“My dad often whisked me away to high-end restaurants, introducing me to famous chefs,” she reflected. “Their culinary creations completely shattered my beliefs about food and revealed a level of artistry I didn’t know existed. However, it was my Portuguese grandmother who instilled in me a deep reverence for the food ecosystem and the value of nurturing what sustains us.”
Hayden-Cady’s culinary journey began at a renowned Southern California catering company, where she was eventually handed the role of pastry chef at just 16 years old. Her training at The Culinary Institute of America, Hyde Park, New York, further honed her skills, allowing her to work alongside some of the world’s best chefs.
“I don’t chase culinary fame,” she said. “What matters most is that people cook with intention, in a way that feels good.” She launched Foxtail Bakeshop in 2013 as a whimsical place for people to slow down and enjoy small-batch, from-scratch food. Despite the physical location closing in 2022, Hayden-Cady’s dedication to reimagining how we eat—in a way that’s both magical and nourishing—endures.
The Future of Foxtail Bakeshop
“Moving forward, I want to do something wildly different,” Hayden-Cady said. “It’s time to reclaim the ancestral legacy of nourishing ourselves. No one sits and savors anymore. We’re not enjoying our food or honoring the journey from farm to table.”
Over the past year, Foxtail Bakeshop has shifted from a brick-and-mortar establishment to a welcoming online hub for culinary connection and education, starting with the basics. “Without cooking skills, people become shackled to processed convenience foods,” she emphasized. Foxtail’s new digital space–affectionately called “The Den,” offers inspiration, recipes, forums, tutorials and online classes designed to equip people with a “kitchen of knowledge.”
Eventually, Hayden-Cady hopes to create a gathering space in Central Oregon that harmonizes food, nature and art. She envisions it as a community haven with room to roam, a farm store with locally sourced products as well as in-person cooking classes which celebrate the bounty of the earth. Seasonal communal dinners will allow guests to gather around long tables to savor a wholesome meal. “Hyper-local is the future,” she said.
Treats From the Den
For the past two years, Hayden-Cady has been creating a cookbook that transcends culinary norms. “Initially meant to be a heartfelt goodbye,” she said, “this book revealed my desire to evolve, not exit the industry.” Treats from the Den—available online and in local bookstores—boasts more than 175 treasured Foxtail recipes spanning brunch, baked goods, desserts and cocktails.
“This cookbook captures the essence of who I am and what I believe food can be,” Hayden-Cady said. An interactive journey for the willing and curious, the elevated recipes are meant to push people beyond their culinary comfort zones. “Take risks, expand your palate and make each recipe your own,” she encouraged.
Recipes from Foxtail Bakeshop
Editors note: In her kitchen, Nickol recommends using the metric system for accuracy. Here, find her recipes along with Bend Magazine‘s volume conversions.
Rabbit Confit
Yields six servings
INGREDIENTS
6 rabbit legs from Steady Home Farm
2 tablespoons kosher salt
1 tablespoon black pepper, ground
1 tablespoon juniper berries, ground
½ tablespoon brown sugar
1 tablespoon juniper berries, whole
4 ½ cups duck fat or chicken fat (1,000 ml)
4 ¼ cups olive oil (1,000 ml)
1 head garlic, halved crosswise
2 shallots, quartered lengthwise
3 sprigs thyme
METHOD
Heat oven to 260°. Combine salt, pepper, ground juniper berries and brown sugar in a small bowl. Place rabbit legs in a large baking dish and season on both sides with the juniper mixture. Let sit for at least three hours, but not more than 24 hours.
Drain any liquid that’s come off the cured rabbit legs and pat dry. Scatter garlic, shallots, juniper berries and thyme around the rabbit, and cover with duck fat and olive oil. Season again with salt and pepper and cover with foil.
Roast for three hours. Remove foil, baste some of the fat on the exposed parts of the rabbit and bake for five more minutes. Remove from the oven and let cool slightly. To serve, heat a neutral oil to 360°. Fry for four to six minutes until crispy. Plate immediately.
Shiitake Mushroom Velouté
INGREDIENTS
2 tablespoons dried mushrooms of any kind (25 g) 1 ¾ cups fresh shiitake mushrooms, chopped (325 g)
1 tablespoon olive oil 2 shallots, roughly diced
3 garlic cloves, minced
½ teaspoon tomato paste
¾ cup dry white wine (200 ml)
1 teaspoon brown miso paste
1 teaspoon sherry vinegar
¼ cup heavy cream (75 ml)
METHOD
Place dried mushrooms in a bowl and pour 1 ¼ cups of boiling water over them. Set aside for 15 minutes to rehydrate.
Meanwhile, add one tablespoon of oil to a frying pan over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, until they release their juices and turn golden brown, about 15 minutes. Add the shallots, garlic, and tomato paste and continue to cook until softened and just beginning to caramelize, about five minutes. Pour in the white wine and cook until almost all the liquid has evaporated.
Add the rehydrated mushrooms and the soaking liquid and bring to a boil, then transfer the contents of the pan to a high-powered blender. Blend until completely smooth, then return the mixture to the pan. Reduce it to a creamy consistency, then add the miso paste, cream, and sherry. Season to taste and keep warm.
Smoky Potato Mashers
INGREDIENTS
1 ½ pounds petite golden potatoes (700 g)
2 tablespoons unsalted butter
1 onion, thinly sliced
4 garlic cloves, thinly sliced
½ bunch chives, finely shredded
½ bunch parsley, finely shredded
2 tablespoons aioli or mayo
½ teaspoon Dijon mustard
2 teaspoons smoked paprika
1 teaspoon flake salt
⅛ teaspoon sherry vinegar
METHOD
In a heavy saucepot, add butter and heat on medium until foamy. Add onions and cook for five minutes, stirring occasionally to sweat and reduce the liquid. Add garlic and cook on very low for 1 ½ hours stirring occasionally to caramelize. Once onion and garlic mix is caramelized, remove from heat and let cool for 10 minutes, then chop and set aside.
Heat oven to 350°. Place potatoes on a sheet pan lined with parchment paper. Bake for 30 minutes or until the potatoes are fork-tender and soft enough to smash (versus mash). To smash, press on each one with the bottom of a glass. Try to keep some shape to them. Let cool for 15 minutes.
Fill a large heavy bottom pot with two to three inches of neutral oil. Bring temperature to between 355° and 360°. Add smashed potatoes and fry for four to six minutes until golden brown. Drain and set aside for up to 30 minutes ahead of plating; keep warm at 200° in the oven.
In a large bowl, add chopped caramelized onion and garlic mix, chiffonade herbs, aioli, Dijon, paprika, salt and sherry vinegar. Whisk well to make a paste. Fold in the smashed potatoes and mix well, dressing every potato. Finish plating with salt, pepper and chopped herbs.
BUILD THE DISH
Heat mushroom velouté and place a dollop about 1/4 cup size in the middle of the plate and spread about two inches around the middle of the plate. Place smoky smashed potatoes on one side of the mushroom sauce, about four to five potatoes. On the other side of the mushroom sauce, place the rabbit leg vertically. If necessary, place one potato behind the rabbit to help stand it up. Garnish the dish with microgreens, Urfa chili, herbed oil and smoked flake salt.
Yam Croquettes
Yields 30 croquettes
BINDER SAUCE INGREDIENTS
⅔ cup olive oil (100 g) 2 cups medium yellow onion, chopped (300 g) ⅛ cup cane sugar (30 g) ½ tablespoon kosher salt (10 g) black pepper, ground (5 g) ¼ jalapeño chili, minced 1 teaspoon caraway seeds, toasted, ground 1 teaspoon sweet paprika ⅔ cup vegetable stock (150 ml)
METHOD
In a heavy saucepot, toast the caraway seeds, then remove from heat and grind. Add toasted ground caraway back into the heavy saucepot with olive oil on very low heat. Add onions, sugar, jalapeño, salt and pepper and sauté until soft but not brown. Stir in sweet paprika and vegetable stock, then reduce for 15 minutes on medium heat. Remove from heat and place in blender on high until mixture is smooth, then pass through a fine strainer. Set aside to cool and save for the croquette recipe. TIP: This can be made a day ahead and reheated.
Heat oven to 400°. Prick russet potato multiple times with a fork. Place the potato directly on an oven rack. Bake for 50 to 75 minutes, rotating halfway through until the potato gives slightly when squeezed. Do not overbake as it will change the texture into dense versus fluffy croquettes. While still hot, carefully peel the potato and discard skin. Grate and set aside.
Start this next step 25 minutes after the russet potato goes into the oven:Cut washed and peeled yams into small cubes and rinse to remove excess starch. Place yams in a bowl with a half cup of water, cover with plastic wrap, and steam for 10 to 15 minutes on high. Place warm cooked yams into a bowl and mash until soft. It’s important to mash yams while still warm. Gradually work in the strained binder sauce with the mashed yams, grated russet potato, minced garlic, grated cheddar, egg yolk and olive oil until thoroughly and evenly mixed to the consistency of wet dough. Use a spoon to scoop and create individual balls of about 1 ½ inches. Place balls on baking sheet, cover with plastic and chill for two to four hours. After chilling, remove plastic and smooth the balls with lightly moistened hands to prevent the dough from sticking.
BREADING & FRYING INGREDIENTS
¾ cup all-purpose flour (100 g) 1 ¾ cups panko breadcrumbs (200 g) ¾ cup eggs, beaten (200 g) 4 ¼ cups rice bran oil or neutral oil (1,000 ml)
METHOD
Prepare three separate bowls. In one bowl, add flour; in the second bowl add panko; and in the third bowl add the beaten eggs. Line a sheet pan or plate with paper towels. Heat oil in a deep, wide saucepan to 350°; oil should be about 2 ½ inches from the sides of the pot. Dip the balls in this order: flour, egg wash and panko breadcrumbs until coated lightly but evenly. Cook the croquettes for two to three minutes, or until golden brown and warmed through. Transfer to a platter and sprinkle with flaked salt. Serve immediately.
Dandelion Arugula Green Sauce
INGREDIENTS
½ bunch dandelion greens, bottom stems removed ½ bunch arugula ½ bunch cilantro 3 ½ tablespoons soy sauce (50 ml) ¼ teaspoon coriander, toasted and ground ½ teaspoon caraway seeds, toasted and ground ½ teaspoon kosher salt
METHOD
Toast coriander and caraway seeds in a hot sauté pan on medium heat for one to two minutes until golden and aromatic. Make sure not to burn. Process in a spice grinder and set aside. Make a bowl with ice water and set aside. Bring a large pot of salted water to a boil. Toss in dandelion greens only and blanch for one minute. Remove and plunge into an ice bath for five minutes; drain onto a paper towel. In a high-powered blender, combine the blanched dandelion greens, arugula, cilantro, soy sauce, ground coriander, ground caraway seeds and salt, and puree until smooth, about one minute, scraping down in between. Do not over mix as this may lead to a brown sauce. It is ready to serve and best to eat the day it is made. Chill until ready to serve.
Labneh Kefir Sauce
1 cup “Karoun” labneh kefir cheese (240 ml) ½ teaspoon raw honey 1 teaspoon kosher salt ¼ teaspoon pink peppercorn, ground
METHOD
In a small glass bowl, combine the labneh kefir cheese, honey, salt and peppercorn and mix well. This can be made a day ahead and stored in the refrigerator.
BUILD THE PLATE
1 container of pea tendril microgreens
Add the kefir sauce to a plate. Lightly swirl the dandelion green sauce without incorporating it fully. Transfer three to four croquettes to the middle of the plate on top of the sauce. Finish the plate with microgreens or pea tendrils and flake salt. Enjoy!
Buckwheat Crepe Dessert
INGREDIENTS
1 ¼ cup buckwheat flour (164 g)
1 ¼ cup all-purpose flour (150 g)
1 ½ teaspoon kosher salt
2 tablespoons cane sugar
8 eggs
4 ¼ cups whole milk (1,000 ml)
1 ½ cup unsalted butter, melted (370 g)
METHOD
Melt butter in a sauce pot and keep warm. In a high-speed blender, add flour, buckwheat flour, sugar, salt and eggs. Blend on medium until smooth. Slowly pour in melted butter and blend for one minute. Pour into a large jar, cover, and refrigerate for at least eight hours to create a thinner, more pliable crepe.
Heat an eight-inch nonstick pan on medium heat. Add a thin layer of butter to the pan (or use a pan spray of your choice). Pour about ⅓ cup of batter into the hot pan, working quickly to swirl the batter around creating a round shape that fills the pan. Cook for 45 seconds to one minute for golden crispy edges. Carefully flip the crepe over with a small offset spatula or butter knife to avoid tearing. Cook for 20 seconds on the bottom side and move it to a parchment-lined sheet pan to cool. Repeat the process until there are 24 usable crepes. Stack crepes on top of each other as they will not stick. These can be made three days ahead of time or frozen for up to a month.
Blood Orange Hazelnut Streusel Topping
INGREDIENTS
¼ cup cane sugar (50 g) ¼ cup pastry flour or all-purpose flour (50 g) ½ teaspoon kosher salt ½ cup hazelnut flour or almond flour (50 g) ¼ cup unsalted butter, cold (50 g) 1 blood orange zested 5-6 Speculoos Cookies from Trader Joe’s
METHOD
Cut cold butter into cubes. Place Speculoos Cookies in a plastic bag, pound out to a fine crumble and set aside. In a food processor, add all ingredients except the butter and the Speculoos Cookies. Pulse for one minute and add in butter. Pulse until a sandy texture and dough starts to come together. Scrape dough onto a parchment paper-lined sheet pan and place in the freezer for 15 minutes. Heat oven to 325° and when ready, place the sheet in the oven. Bake streusel for 15 minutes or until lightly golden brown. Remove from oven and mix in the Speculoos Cookie crumble and combine while hot. Let cool.
Confit of Citrus Slices
INGREDIENTS
1 cup water (239 g) 1 cup sugar (206 g) ⅜ cup glucose syrup (85 g) 1 blood orange or 10 kumquats
METHOD
Wash citrus. Cut off and discard ends of the blood orange, then cut into ¼ inch slices. If using kumquats, cut in half or leave whole. Put citrus in a four-quart heavy bottom saucepan and cover with cold water. Bring to a boil, remove from heat and drain. Repeat this process three more times using fresh cold water every time. Strain and set aside.
In the four-quart heavy bottom saucepan, combine sugar, one cup of water and glucose syrup, and bring to a simmer. Add the blanched citrus, cover with a lid and return to a low simmer. Simmer citrus for 90 minutes, stirring occasionally without smashing the citrus. Remove from heat and allow to cool to room temperature in the syrup. Store in a sealed container.
Cookie Butter Whipped Ganache
INGREDIENTS
½ cup Speculoos Cookie Butter, Trader Joe’s (107 g) 1 cup Valrhona milk chocolate (169 g) 1 cup heavy cream (225 g) 1 ¼ tablespoon raw honey (28 g) 1 ¼ tablespoon glucose syrup (25 g) 1 ¼ cup heavy cream, cold (325 g)
METHOD
Melt chocolate to 110° over a double boiler. Bring the heavy cream, honey and glucose syrup to 120°. Pour the cream mixture into melted chocolate and emulsify with an immersion blender (hand wand). Add the cookie butter and blend for one minute. Add heavy cream in a very slow and steady stream, then blend. A slow pace will prevent the emulsion from breaking up. Transfer to a container and put plastic wrap directly on the surface of the mixture to prevent a skin; chill overnight to mature. Whip the ganache mixture to medium-stiff peaks when ready to use. Keep for up to one week.
BUILD THE DESSERT
Heat oven to 325°. Cut all crepes into an even circle. Warm the crepes in the oven for six to 10 minutes. Let cool and prepare fillings. Whip cookie butter ganache to medium peaks. Warm the cookie butter in microwave to make it smooth and spreadable. On a serving platter, place the first crepe. Spread a thin layer of cookie butter on top. Place another crepe on top of that, then add two heaping spoonfuls of whipped cookie butter ganache; spread evenly. Place another crepe on top and repeat with every other layer of cookie butter spread and cookie butter whipped ganache. Top and finish with a thin layer of cookie butter leaving two inches of crepe around the side. Place the streusel in the middle covering the cookie butter. Finish with powdered sugar and some confit blood orange slices. Chill until ready to serve.
An easy escape to the vibrant Western-themed town of Sisters, Oregon is a short drive away from Bend. Pack up the skis and fishing reels—or just a wool hat and scarf to keep warm while window-shopping—and head to Sisters for a hassle-free, recharge weekend.
This hotel is located in the heart of East Cascade Avenue, is a central base camp for adventure or ambling around town while unwinding from the busy holidays and continuing to enjoy the season. “If you want that quintessential, holiday season experience, Sisters is tough to beat,” Brady Rhodes, owner of Ski Inn Taphouse and Hotel, said. The city’s lights, paired with the slow pace of the small town waiting just outside the rustic modern motif of Ski Inn, gives the feel of a classic movie.
The original Ski Inn dated back to 1972. For more than 40 years, the breakfast and burger spot, with its retro booths and hearty fare, had been a meeting place for locals and a road trip stop for travelers. In 2013, a ponderosa pine totaled the building during a windstorm. Rhodes and his partner bought the lot and in 2019 began to rebuild from the ground up, reopening the Inn’s doors in 2021 with a larger footprint and upstairs lodgings for guests. Rhodes wanted to pay homage to the restaurant by preserving the name. “I’ve talked to so many travelers and locals who say, ‘Growing up we always stopped at the Ski Inn,’” Rhodes said. “We felt it was a fun tip of the cap to keep the name alive.”
After a quick and easy contact-free arrival, much like an Airbnb check-in, the smell of in-house smoked brisket, pulled pork and ribs has a good chance of leading guests downstairs. A fan favorite is the Eddy burger, a classic bacon cheeseburger named after Rhodes’ daughter.
Things To Do in Sisters, Oregon
As the sun sets, head out onto the 1880s-era main street for entertainment like only Sisters can offer. The Barn—considered a community hub—is just one street over. Depending on the evening, enjoy live music in the open space while choosing from a selection of microbrews or craft cocktails and local food carts. The Belfry, a charming 100-year-old church adorned with stained glass windows and a namesake bell tower, now serves as an eccentric concert venue for shows and festivals, including the Sisters Folk Festival in the fall. Or, head to Sisters Movie House, an independent theater set inside a big red barn, and drink a local beer or have a meal delivered seat side while watching the newest box office hits.
In the morning, wake up in the middle of it all. Find a spot in line early at Sisters Bakery to pick up a local treat—the cinnamon roll or berry scone. Both a resident favorite as well as a road-trip pit stop, the bakery offers pastries, plus local coffee for energy to take on the day. Then, let the town’s Western theme inspire shopping at Baldwin’s, Blazing Saddles or Dixie’s. From leather goods to hats and boots, the fun is in finding a modern cowboy look. Peruse nearly a dozen art galleries featuring local artists, multiple sporting goods shops, eclectic gift boutiques and restaurants.
Sisters is a gateway to outdoor activity, and in the winter, nearby Hoodoo Ski Area tops the winter list for locals. Known for being “cheaper, deeper and steeper,” the five-lift mountain is one of Oregon’s oldest resorts and beloved by many. Located near the summit of the Santiam Pass, Hoodoo is about a 40-minute drive from Sisters.
Take full advantage of winter’s short days and long nights by trying night skiing at Hoodoo Ski Area through late March. Wednesday through Saturday, 4 to 9 p.m., ski 23 night runs lit by overhead lights on the mountain. Skiing under the moon and stars is a unique experience, and snowfall under the lights can be magical. Plus, Hoodoo Ski Area hosts live music with bonfires on Friday nights.
Another favorite winter activity around Sisters is fishing along the Metolius River. “It’s the best in January,” Ski Inn’s Rhodes explained. “Fewer people are fishing it, and it’s a spring-fed river, so the river stays the same temperature within a degree or two. The fish don’t notice if there’s three feet of snow on the ground or it’s 90 degrees. I’ve had some of my best days in the winter.”
The act of gathering in good company to share a home-cooked meal is a simple and universal joy. Picture the dining room of dear friends, where a table is bathed by the warm glow of candles, and the host shuttles between guests and the kitchen, presenting plates that overflow with homemade dishes. The air is rich with the aroma of freshly harvested ingredients and the pleasant hum of overlapping conversation as friends savor a meal together. This is a scene that can be found in many private homes, but is also commonplace in the welcoming dining room of Redmond’s Feast Food Company.
Photo by Tambi Lane
Chris and Emma Leyden, the attentive and kind hosts at Feast, met while working together in kitchens. While he was back-of-house and she was front-of-house, they shared a dream of starting a restaurant together, one that would foster community, support the local food system and celebrate the hard-earned harvest of the region’s producers.
The duo realized their vision by launching Feast in a vibrant red food truck in February 2021. Initially, they expected to operate as a mobile eatery for a few years; however, with overwhelming support from the community, their dream of a brick-and-mortar establishment became a reality in less than two years. In November 2022, they officially opened the doors to the cozy home where Feast is located in downtown Redmond.
Photo by Tambi Lane
Despite Feast’s growth, its foundational ethos remains steadfast. Emma emphasized, “We have always been focused on bringing the people who are often an afterthought of food to the front of your mind.” The seasonal bounty of local farms and ranches heavily influences Feast’s menu. Chris connects with up to 15 local purveyors each week, ensuring diners enjoy plates crafted with ingredients harvested just days or even hours before being served, as opposed to the hundred-plus-mile journey most food takes to reach consumers.
“People want to dine somewhere they feel welcomed, and we intend to welcome everyone into our ‘home.’”
The Leyden’s commitment to local sourcing results in a seasonal and ever-changing menu. “The cool thing about our food is that the products we are using at any given time are meant to go together,” said Chris. “They grow and are beautiful at the same time.” His creative process, which always begins with the vegetable, leads to a constant evolution of dishes inspired by the season.
Photo by Cody Rheault
On the Menu at Feast
Recently, Feast’s menu offered diners dishes such as gnudi with black pepper cream leeks, spaghetti squash, delicata squash, crème fraîche, kale and charred peppers. Also, on the menu: rich squash soup with hazelnut dukkah and kale chips, and a chicory salad with roasted hazelnuts, biscuit crumble, sweet-pickled carrots, apple, bacon and toasted honey vinaigrette. While there’s always a new dish to try, Feast also boasts a few staples, such as the popular fried mushrooms sourced from Deschutes Gourmet Mushrooms in Redmond, as well as the cheeseburger, a locally sourced beef patty topped with Alabama white sauce, house pickles, white cheddar and crispy onions, squeezed between a warm bun.
Feast also offers brunch and lunch service on select days. For brunch, patrons can savor dishes such as a sweet caramel-apple pop tart or a hearty serving of chicken and waffles. Lunch options include a roast beef sandwich with beef, relish, Swiss cheese and the gluten-free muffaletta on sesame focaccia.
When speaking of Feast’s libation philosophy, Emma shared, “We craft our beverages with the same intentions we do our food.” Which means, local reigns supreme. From fresh juices to homemade purées and syrups, the drinks are as thoughtful as the culinary creations. Draft beer is sourced from Central Oregon breweries, and the wine selection exclusively features wines from Oregon and Washington.
Chris envisions the future of Feast with optimism, sharing, “We are taking everything in stride; Emma and I are so elated with the successes we have seen thus far.” The couple is focused on making the existing location into a community pillar. Chris sees Feast as a place where patrons understand the value of their dollar and can support their community while eating good food together. Emma expressed, “People want to dine somewhere they feel welcomed, and we intend to welcome everyone into our ‘home.’”
Just as a good book can take a reader to another place and time, a fabulous meal can transport a diner to another world. Enter Trattoria Sbandati of Bend where guests are transported to the world of peace, love and porchetta.
“I think of my restaurant as an act of love. I can say that we still passionately and stubbornly love what we do,” Chef Juri Sbandati said of his restaurant tucked into an unassuming small business strip on Bend’s west side. “It is a way to celebrate life, family and, of course, the motherland Italia.”
Sbandati’s, as locals refer to the eatery, has been welcoming guests and treating them like family since 2009. That’s when Sbandati opened the doors, uplifting the local culinary scene with foods inspired by his native Tuscany. Sbandati’s cuisine tells a story, a tale of another land–the homeland of Sbandati–the capital of Italy’s Tuscany region and birthplace of the Renaissance–Firenze, also known as Florence. The restaurant’s emblem is the symbol of Firenze, the Florentine red iris.
Dining at Sbandati’s is a joyful trip to the Old Country where artisanship is at the heart of the culture, where creating food with two hands in the pursuit of beauty is still honored and revered. The chef’s craft shines through in his menu, and the food itself comforts and nourishes; simple ingredients meld together in perfection for bites that satisfy the soul. “The core of our menu is a tribute to my family origins. And we have curated an all Italian wine list,” Sbandati said.
On the Menu at Trattoria Sbandati
In classic Italian style, the trattoria’s menu begins with antipasti. Those starters naturally include bruschetta, cured meats and the piatto di formaggi misti which is a selection of imported Denominazione d’Origine Protetta Italian cheeses served with organic Italian fig jam, walnuts, pine cone syrup, sliced pears and aged balsamic from Modena. The combination is simple perfection and just enough to stimulate the appetite for more.
The primi (first course) selections range from soups of the day to pastas. The trattoria regularly has seven different kinds of handmade pasta on the menu, made only with 100% Italian flour and Sicilian sea salt. One of the customer favorites, according to Sbandati, is the pasta dedicated to his wife, the Rebecca Special. The handmade saffron pasta is tossed in a sauce of olive oil, garlic, black olives, oil-soaked sundried tomatoes, cayenne pepper and soft burrata.There’s also the penne pasta tossed in spicy tomato sauce, a hand-cut spaghetti and pappardelle alla Chiantigana. This house made pappardelle is served with a traditional sauce from the Chianti region made with Italian sausage, fennel, tomato, leeks and Chianti wine topped with Parmigiano Reggiano.
Sumptuous secondi courses (main courses) include the restaurant’s well-known polpette, a must-have featuring chef’s family recipe of tender ground beef meatballs cooked and served in tomato sauce with melted mozzarella on top and a delicious side of sauteed spinach. Tuscany is also famous for its beef. The seasonal special Tagliata di Lombatello con Cavolo Verzotto e Acciuga, hanger steak with sauteed savoy cabbage, does not disappoint. Not only are the dishes beautifully plated, the flavors are amazing, transporting the eater with every bite to a place of love and connection.
The final dessert course or dolci, must not be skipped but rather savored and lingered over. The tiramisu, based on a Sbandati family recipe, is made with mascarpone cream, ladyfingers dipped in coffee and a chocolate finish. A sweet cream panna cotta with fresh berry sauce also graces the dolci menu,as well as a bongo, the Florentine version of a profiterole—an éclair stuffed with cream and topped with melted dark chocolate and powdered sugar. Buon appetito!
Those who have lounged on the back patio of Washington Dining & Cocktails, sipped coffee at Thump downtown or cozied up into a booth at Drake or Cascade Lakes Brewing Co. have unknowingly enjoyed the work of Sara Hobin. A local designer, long-time Bendite, and mother of three boys, Sara Hobin creates spaces that speak to people’s desire for comfort, beauty and function not only at home, but in their dining spaces.
Sara Hobin in front of Mountain Burger in Bend
Hobin’s career in design came a bit later in life, but the seeds were planted early on. At age 12, she wrote down “interior designer” when asked what she wanted to be when she grew up. That childhood dream job quietly took a backseat while she pursued a career in the business side of creative work. With a degree in journalism and advertising from the University of Oregon, Hobin launched a successful career working for advertising agencies first in San Francisco and then later in Bend.
Cascade Lakes Brewery
Although immersed in the world of advertising, Hobin continued to nurture her eye for design, remodeling her home several times and assisting friends with their homes’ spatial planning and design. Her talent didn’t go unrecognized by those closest to her.
A DESIGN CAREER BEGINS
Her portfolio began to take shape when her brother-in-law leased the building on the corner of Riverside Drive and Wall Street in downtown Bend in 2013. Hobin eagerly accepted the offer to participate in the interior design of the space that is now known as Drake. The project provided Hobin with valuable experience in spatial planning, materials, branding and marketing.
The spaces she creates are purposeful and intentional to satisfy a range of clients with an inviting and elevated appeal. Sara Hobin Design work is recognizable at multiple other Central Oregon restaurants, including Walt Reilly’s, El Rancho Grande and most recently, Mountain Burger in NorthWest Crossing. There, Hobin and a team managed a comprehensive redesign from concept development, naming, branding, signage, menu creation to the interior design.
In approaching the space’s aesthetic, Hobin found inspiration in modern mountain design, a style that incorporates natural elements of mountain living with contemporary design principles, emphasizing clean lines, open spaces and functionality. The remodel involved substantial spatial and aesthetic changes. “We took an existing space that was beautiful, but it was dark and Old World. We brightened and lightened it up,” said Hobin.
A RESTAURANT REDEUX
The first step was painting the existing red brick a welcoming cream color, accentuating the existing beams on the ceiling and setting the tone for the space’s new identity. Hobin’s experience in spatial planning came into play in the alteration of the kitchen. Her team opened up the exposure of the space with the addition of windows accented by shiplap. The more open concept still allowed for a separation between the bar and dining sections. Down-lighting was replaced with scone fixtures to create a brighter atmosphere.
Inside Mountain Burger Restaurant in Bend
Outdoors, Hobin’s focus was on comfort. “We redesigned the outdoor patio, adding a fire pit and lounge seating, effectively creating an al fresco living room.” The welcoming area beckons those passing by into the space.
Her approach to a color palette is rooted in her marketing sensibility. She explained, “I like to use two main colors consistently throughout the project, colors that we tie into the restaurant’s branding and marketing.” Hobin uses wallpaper in many of her projects as a way to further expand on a client’s individual style and personality.
In design, these small details often elevate a project from good to exceptional. “It’s the little things that add depth and character,” she emphasized. At Mountain Burger, Pendleton fabric accents can be found throughout the space, in bench upholstery and patio pillows. Eye-catching blue and white wicker chairs and regional-inspired artwork by artist Andy Thornton infuse the bar area with personable charm.
Inside El Rancho Grande Restaurant in Bend
ENRICHING SPACES FOR DINING AND LIVING
Hobin’s design philosophy, as she puts it, is to craft spaces and experiences that are both captivating and comfortable while maintaining a classic, approachable and friendly allure. In addition to her restaurant design projects, Hobin has notably worked for more than a decade to build and grow the home-staging business Style 8 Design alongside its owner, Jennifer Thornton.
Hobin’s unwavering dedication to her craft enriches local spaces, making them more welcoming, comfortable and aesthetically pleasing for all. See more of Sara Hobin Design projects or learn more at sarahobindesign.com.
Where to Celebrate New Year’s Eve in Central Oregon
As 2024 draws to a close, the air buzzes with excitement. Need a game plan for ringing in the new year? Bend Magazine has rounded up an array of parties, events and celebrations. Say goodbye to 2024 and usher in 2025 with our curated guide to New Year’s Eve in Central Oregon. Whether you crave a night of dancing and festivities, a trip to Mt. Bachelor or a gourmet dinner, the region boasts plenty of ways to celebrate the arrival of a brand new year.
Dear Irene
This New Year’s Eve Celebration Dinner features a pre-fixe dining experience to welcome the new year. Enjoy a carefully curated menu and festive atmosphere. Click here for more information.
Disco Inferno Ball at Riverhouse
Get ready to boogie into 2025 at the Disco Inferno Bal at Riverhouse Lodge. Presented by Patrick Lamb and Hit Factory, this night will be packed with glitz, glamour and giving. Take part in a silent auction with proceeds supporting the Alzheimer’s Foundation to begin the evening, followed by a four-course dinner, live entertainment, and as the clock strikes midnight, celebrate with a ball drop and champagne toast to ring in the New Year. Grab your tickets and dance for a cause at the Disco Inferno Ball! Click here for more information.
Immersion Brewing
Step back in time to the roaring 1920s at Immersion Brewing’s Bootleggers Ball. This 21+ event promises a night of vintage glamour and celebration. Doors open at 8 p.m., inviting guests to dress in their 1920s finest. Highlights include three bars, a 360-style photo booth, a sparkling balloon drop at midnight, and a champagne toast. Live music by Billy and the Box Kid will keep the party going. Advance tickets are $25, and $30 at the door. Click here for more information.
Lady Bird Event
“Putting on the Ritz!” This exquisite celebration offers a lavish multi-course menu, live jazz, dancing, and a late-night bubble bar. Priced at $155 per guest, the event encourages flapper dress and formal attire. Guests can look forward to extraordinary food, live music, and the warmth of exceptional hospitality. Click here for more information.
Leadbetter Band at McMenamins
Jump into the new year with the Leadbetter Band’s performance at McMenamins on December 31st at 9 p.m. A perfect option for music lovers looking to rock into 2025. Click here for more information.
ROAM New Year’s Eve Dinner
Celebrate 2025 at ROAM with special New Year dinner options. ROAM will be open from 2 p.m. to 10 p.m. on December 31st, offering dinner specials and a prix fixe menu. Reservations are recommended – visit roambend.com to view the menus and secure your spot. Click here for more information.
Yoli Dinner
Limited spots remain for Yoli’s New Year’s Eve tasting menu. Book your Korean tasting menu at yolibend.com for an intimate and memorable evening. Click here for more information.
Photo by Tina Paymaster
Mountain Venues
Celebrate New Year’s Eve on the slopes, choose between Mt. Bachelor or Hoodoo for a perfectly Central Oregon celebration.
Mt. Bachelor brings an Irish-themed celebration with a day packed with festive fun. From 11 a.m. to 12 p.m., enjoy a hot cocoa handout at Sunrise Express. The First Level of West Village Lodge will host Kids Après and gingerbread cookie decorating from 12-2 p.m. From 3 p.m. to 5 p.m. The Rock Bar offers an Irish New Year’s Eve celebration, with a ball drop at 4 p.m. There will be a Nokian Tyre Green Tire Giveaway and other special events throughout the day. Click here for more information.
On New Year’s Day at Mt. Bachelor, MBSEF is hosting a 10 a.m. New Year’s Relay at the Mt. Bachelor Nordic Center. Teams of three are welcome, with costumes strongly encouraged. Registration is open through December 30th at 5 p.m. Click here for more information.
Hoodoo Ski Area presents an all-day New Year’s Eve party with lifts running from 9 a.m. to 9 p.m. Enjoy a special dinner menu, live music until midnight, and a stunning mountain fireworks show. This family-friendly atmosphere welcomes both skiers and non-skiers to join in on the celebration. Peak pricing applies. Click here for more information.
Be sure to check with each venue for the most up-to-date information on their New Year’s Eve plans, ticket availability, and any special events or celebrations.
Help Us Select the Cover for the January + February 2024 Issue of Bend Magazine! We’re excited to invite you to participate in the ever-challenging process of choosing our next cover photo. And we’re eager to discover which image resonates with you the most. Please cast your vote by midnight on Thursday, December 21, as we’ll be heading to print the following day.
Now that you have voted, keep an eye out for a grand reveal during the first week of January 2024. Subscribers, you’re in for a treat with an exclusive first look! Spread the word, rally your friends, and get excited to see the winning cover. Both cover images by Cody Rheault.
Segments for all Seasons on the Deschutes River Trail
The Deschutes River Trail (DRT) connects people to nature, history, neighborhoods and businesses as it courses through the heart of Bend. Locals know the 12-mile-long “river trail” offers opportunities to get outside and get in a walk, run, dog walk, bike ride, and, when the conditions are right, a cross-country ski. While an additional section of the DRT goes all the way from the Good Dog Park to Sunriver, passing Benham Falls and the Big Eddy rapids, there are five segments especially attainable from downtown Bend.
Bend Park and Recreation manages the section of the trail closest to Bend and breaks it into five reaches: South Canyon, Old Mill, Pioneer, River Run, and Awbrey. Remember: trail etiquette is to stay right and be alert for the call, “On your left!”
South Canyon Reach
Access for this loop begins by heading south from Farewell Bend Park, named for John Todd, who purchased the Farewell Bend Ranch in 1877 for $60 and two saddle horses. This stretch has the most “natural” feel of the entire DRT, as ponderosa pines and riparian thickets line the trail. Occasional breaks provide nice views of the river as it cascades over rapids or slips around boulders.
After crossing the South Canyon Bridge, the west side trail connects to the Haul Road Trail, historically used to haul logs to a point where they were off-loaded into the river and floated to the mills. A newly constructed landing downstream of the bridge provides access to the river and has interpretive panels honoring the Native Americans who inhabited this region for thousands of years.
Distance: 3 miles round trip Hiking Time: 1.5 hours Seasonal access: Year-round, but prepare for ice and snow in the winter.
Old Mill Reach
This popular urban stretch of the river trail is a contrast in time. Walk north from the spot of the original settlement at Farewell Bend Park to see the area that at one time launched the heyday of the logging industry, when two mills produced millions of board feet of lumber. Today, that spot is known as the Old Mill District, a vibrant hub of shops, restaurants, galleries and more.
Primary access is from Farewell Bend, Riverbend, and McKay Parks. The level, paved trail consists of two loops: Mill A Loop (1.5 miles) and Logger Loop (1.3 miles). The Old Mill Flag Footbridge, the halfway point, is a prime spot to watch paddlers during the annual Holiday Lights Paddle Parade. In winter, numerous waterfowl line the river.
Distance: 2.7 miles round trip Hiking time: 1-2 hours Seasonal access: A paved path is cleared year-round.
Pioneer Reach
Bend’s early history links McKay Park (honoring pioneer Bendites Olive and Clyde McKay and their sons) to Pioneer Park on this section of the DRT as it passes through neighborhoods and Drake Park.
At McKay Park, enjoy the view from atop the footbridge of Whitewater Park where intrepid kayakers don drysuits and play in the waves in all seasons. The bridge connects to another historic ranch site at Miller’s Landing. Continuing past the landing, the trail follows the sidewalk along NW Riverfront Street through a section of “Old Bend” before reaching Drake Park, named for early 1900s developer Alexander Drake and his wife Florence.
The paved trail continues alongside the calm waters of Mirror Pond, shadowed by towering Douglas fir and ponderosa pines. On the eastern shore of the river, the trail joins a newly constructed boardwalk that arcs along the river to the lower end of Mirror Pond, with access points to divert to downtown Bend before the trail reaches Pioneer Park.
Length: 1.7 miles one-way Hiking time: 1-2 hours Seasonal access: Accessible, moving from paved pathways to sidewalks.
River Run Reach
This stretch of the trail connects Pioneer Park to Sawyer Park, with another access point at First Street Rapids Park. From Pioneer Park, the trail follows the river downstream, past towering willows and pine trees, and encounters the Tumalo Irrigation Company’s diversion dam and fish ladder before crossing the footbridge over the river to First Street Rapids Park.
On the west side of the river, the level dirt trail passes lush riparian vegetation that lines the river and drier slopes with juniper, wax currants, sagebrush, and bunchgrasses. This quiet stretch of trail is a good spot in winter to birdwatch or to scout for wildlife tracks. Eventually, the trail crosses Mount Washington Drive and slips past the River’s Edge Golf Course to Sawyer Park.
Trail length: 1.7 miles one-way Hiking Time: 1-2 hours Seasonal access: Year-round, but it can be icy or muddy during the winter.
Awbrey Reach
The Awbrey Reach is a quiet out-and-back stretch from the Robert W. Sawyer Park, named for an early Bendite who moved here in 1912 and eventually became the long-time editor of the Bend Bulletin.
This section of the DRT utilizes the buried water pipeline right-of-way owned by the Tumalo Canal Irrigation Company. The wide trail of crushed gravel follows a somewhat level contour around Awbrey Butte to its end, where views of Black Butte, Mount Jefferson, and Middle and North Sister await. When snowfall is sufficient, this section of the trail is perfect for cross-country skiers. Beyond the intersection of the Archie Briggs Canyon Natural Area to Mount Washington, there is a stunning view of the river as it makes a sweeping bend in the canyon far below. A well-placed bench is accompanied by a plaque that reads, “How perfect is this.” Perfect indeed.
Trail length: 3.9. miles round trip Hiking time: 2-3 hours Seasonal access: Year-round with wide trails for cross-country skiing when snow permits.
‘Tis the season for all things magical, when hearts of all ages beat a little faster in anticipation of sugary wonders. Why do we go utterly bonkers over cookies during the most wonderful time of the year? It’s simple—cookies are a buttery hug, a burst of sweet nostalgia, and a speedy path to straight-up joy. In Bend, the holiday cookie scene is nothing short of spectacular.
Macarons by Too Sweet Cakes
Indulge in French Flair
Amidst the holiday frenzy, macarons emerge as festive jewels. And Too Sweet Cakes, the delectable brainchild of Shelbi Geyer, is a rendezvous point for these exquisite French delights. “They’re one of my favorite things to make,” said Shelbi. “Details matter, and not everyone can master the macaron.”
Too Sweet’s macarons are a labor of love, crafted using the Italian method of blending hot sugar syrup with egg whites and almond flour to achieve that coveted shine. The true marvel is what’s inside—a luscious buttercream filling with evocative holiday flavors such as peppermint, gingerbread, and eggnog. These dainty delights—perfect for parties, gatherings, or a secret stash—are tiny works of art that add a touch of French elegance to the season.
Pressed Flour Cookies by The Flourist
The Craft of Botanical Baking
Step into a realm where holiday cookies take a surprising turn thanks to the enchanting creations of Andy Andreu, also known as The Flourist. With a culinary background and boundless curiosity, Andy ventured into botanical baking during the pandemic. She has been forever pondering “What if?” as she experimented with edible flowers.
The Flourist’s pressed flower cookies bring a botanical twist to holiday treats. Made from shortbread dough, these crunchy, perfectly buttery delights are adorned with dried organic flowers and herbs that change with the seasons. Holiday flavors include cozy combinations like Turkish coffee spice and tahini chocolate.
Andy has also perfected the madeleine, a cake-like cookie French mothers used to whip up as an afternoon treat for their children. Crispy on the outside and spongy on the inside, madeleines are perfect for dunking in tea, coffee, or a steaming mug of hot cocoa. Andy cranks up the creativity by dipping half of the madeleine in velvety chocolate and sprinkling it with a blend of pistachio nuts and rose petals for a floral holiday indulgence.
Sweet Sugar Cookies at Sparrow Bakery
Your Classic Sweet Treat
Sugar cookies are timeless treats brimming with creative potential. When it comes to mastering this festive craft, the folks at Sparrow Bakery shine bright. Owners Whitney and Jessica Keatman have always held authenticity close to their hearts, striving to craft meaningful experiences for everyone who walks through their doors. What started as a scrappy word-of-mouth endeavor in 2006 has evolved into the bakery equivalent of Santa’s workshop.
Sparrow’s “Cookie Team” elevates creativity to the level of sugarplum dreams by plucking design inspiration from real life. Instead of following trends, they create cookie collections from holiday shapes and colors that tell a whimsical story—bewhiskered elves and furry friends in a frosty forest or a crackling fireplace surrounded by the family’s stockings. The buttery shortbread crumble is lip-smacking, but the real magic is found in the joy their cookies give—like a long hug from a beloved Nonna. With meticulous icing and attention to detail that would make Santa’s elves proud, each Sparrow cookie is almost too delightful to devour.
How to Bake the Best Holiday Cookies in Central Oregon
Here are some tips and tricks from Bend’s best bakers to ensure your cookies are as magical as a snowman at a penguin parade:
Before baking, chill cookie dough until it’s as cold as a winter night in Bend.
Home ovens are consistently inconsistent. Use a separate thermometer and keep a watchful eye.
Cool baking sheets with cold water between batches to ensure even baking.
Elevate creativity by using a vibrant palette of food dye colors for icing. Instead of piping bags, consider using convenient squeeze bottles for precise icing control.
For perfectly smooth icing, try “flooding.” First, outline the area with icing that has a soft-peak consistency. Then, steadily and quickly fill the outlined area (or flood) with slightly thinner icing. Use a toothpick to smooth air bubbles, and gently tap the cookie on the workspace to level the icing. Allow flooded cookies to dry for several hours before adding more decorations.
Don’t skimp on quality. Opt for premium organic flour and regularly replace older baking powders and sodas lurking in dark corners of the pantry.
Remember, the magic of cookies is found by spreading the love. Bake with joy and share those delicious creations with others. Looking for dessert while dining out, click here to read about a few of our favorites in Bend. Have a dessert you want to share with us, email us!
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
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
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.
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.”
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.
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.
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
“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:
Bend Ski Camp, 1979
Virginia Meissner
Bob Woodward and Juha Mieto
Dennis Oliphant, 1980
Easter Relay Race, 1985
Jay Bowerman, 1978
Mark Pearson and Bob Woodward, 1986
Nordic Center Staff, 1987
Tim Boyle, Don Ipock and Gary Bonacker sit on the summit of Mt. Bachelor in 1976 with their “Klunker” bikes, an early, one-speed version of a mountain bike.
Gary Bonacker, 1978
Sports Illustrated cover, 1991
Steelhead Falls, 1986
Dennis Heater
Phil Meglasson, 2005
Dennis Oliphant and Gary Bonacker, 1978.
Sun Country Tours, 1970s.
Dennis Oliphant, Gary Bonacker and Bob Woodward, 1970s.
In Central Oregon, pizza might be said to be a melting pot. Bend may not be known for any particular style of pizza, but locals and transplants have brought a variety of techniques from their travels across the U.S. and beyond. Do you prefer your pizza ‘party cut’ (round pizza cut into squares) or served in an ‘isosceles’ (the perfect slice from a perfectly round pizza)? Maybe you seek a slice with the ideal ‘cheese pull’ (the tantalizing stretch of cheese when pulling two slices apart), or a piece that won’t ‘avalanche’ (when all of the toppings fall off as you pick up the slice). After scouring peaks and buttes, we think we’ve found some seriously noteworthy pies.
BEND PIZZA:
Abe Capana’s Detroit Pan Pizza + Italian | Bend
Abe Cappana’s serves up delicious Detroit-style pizza, proudly upholding a 70-year-old tradition of pie perfection in Central Oregon. Parked at Crosscut Warming Hut in Bend’s Old Mill District, this food cart crafts masterful pies with homemade red sauce and dough. The Max, a crowd favorite, boasts a flavorful medley of pepperoni, sausage, mushrooms, roasted bell peppers, onions and black olives—all harmonizing with their signature red sauce. Another star on the menu is the Something About Olivia pie, featuring prosciutto, pear, mozzarella, arugula, lemon, balsamic and crumbled gorgonzola over a luscious white sauce. Click here for more information.
Bruno’s 6th Street Market | Bend
Bruno’s is not just a pizza stop, it’s a community market that caters to a wide-range of community cravings. Beyond pizzas, this neighborhood gem offers beer, wine, snacks, candies, calzones, sandwiches, salads and breakfast items—a one-stop-shop for quality and convenience. The pizza is a standout, though and here are some recommendations: The Meatza Pizza is a hearty delight, laden with ham, sausage, pepperoni, salami and roasted garlic; The Taco Pizza features refried beans, taco meat, red onions, pickled jalapenos and cheese, crowned with lettuce, tomatoes and crumbled tortilla chips for those wanting a south of the border adventure. Click here for more information.
Cibellis | Various Locations in Central Oregon
Cibellis brings the taste of a New York slice to the heart of Oregon, thanks to the vision of NYC native Frank Cibelli. With more than two decades of dough-spinning expertise, Cibellis has become synonymous with exceptional customer service and the finest, freshest ingredients. The simple menu pays homage to classic pizza, offering everything from plain cheese and pepperoni to Hawaiian and combos. Pizza lovers can craft their own pizzas, customizing bases, cheeses, meats and veggie options. With six locations around Central Oregon, Cibellis taste of the Big Apple right in the heart of Central Oregon. Click here for more information.
God of Pizza! | Bend
God of Pizza might seem like an impossible name to live up to, but the reviews are in and it seems as though this Bend food truck serves heaven-sent pies. Located off Century Drive at Powderhouse, this spot crafts thin-crust pizza topped with flavorful and fresh ingredients. Pies to tempt your palate include Apollo’s Sunburst with yellow heirloom tomato sauce, a house cheese blend, sun-dried tomatoes, prosciutto, basil oil and aged pecorino cheese. Another tempting option is Garuda’s Flight, which has a base of house red sauce and cheese topped with duck sausage, caramelized onion, sheep’s milk cheese, basil oil and aged pecorino cheese. Click here for more information.
Jackson’s Corner | Bend
What started as a weekly special—the Honey Pie— has become a permanent fixture on its menu. Jackson’s Corner uses locally sourced ingredients and naturally leavened dough for their pizza. For over 24 hours or more, the sourdough is left to rise using a generation starter created more than five years ago, allowing the dough to rise without commercial yeast additives and accounting for its remarkable flavor. This sweet-meets-savory pie is made using Home Farm Foods pork sausage, mascarpone cheese, sliced jalapeños, wildflower honey from Bend and house-made marinara. The omission of mozzarella for creamy mascarpone allows the house-seasoned sausage to bring a briny, salty element. The sweetness from local honey, drizzled over each slice, harmoniously balances out the heat from fresh jalapeños. Click here for more information.
Old Towne Pizza Company | Bend
Remember those hometown pizzerias with red and white checkered tablecloths, neon signs, a fresh salad bar and a jukebox? They were for go-to Friday nights and when Mom didn’t want to cook. For twenty years, Olde Towne Pizza Company has been serving family favorites at their Greenwood location. The Stromboli is arguably the best pie on their menu, loaded with classic pepperoni, thinly sliced white onion, green bell peppers and Italian sausage.
A robust crust, made with hand-thrown dough, holds up the weight of each slice, packed with traditional marinara and hot, gooey cheese. Terry Parker, owner, operator and full-time pizza maker, believes in consistent quality and service for his dedicated customer base. Crust lovers, choose from Original, Chicago, New York (thin), or New York City (extra thin) when ordering your pie. Click here for more information.
Pacific Pizza and Brew | Bend
Driving down the mountain after a day of adventure? Pacific Pizza and Brew is the ideal spot to fill up with pizza. Serving up ‘za since 2013, the vibrant and family-friendly ambiance also makes it a perfect place for weekend lunches or relaxed weeknight dinners. And the pizza doesn’t disappoint. The Greek Sausage Pizza, a flavor-packed creation featuring marinara sauce, mozzarella, sausage, mushrooms, kalamata olives, artichoke hearts and feta cheese, is sure to hit the spot. Or, for something a little more elevated, try the Bacon & Fig Pizza with a garlic olive oil base, mozzarella, bacon, figs and roasted red onions, topped with arugula and a balsamic vinegar reduction. Click here for more information.
Pizza Mondo | Bend
An iconic Central Oregon eatery, Pizza Mondo has been a downtown fixture for more than 25 years, welcoming guests with slices and whole pies to calzones, salads, breadsticks and garlic knots. For a rewarding post-adventure treat, indulge in the “After Mountain Special,” which is a carb-laden take on the idea of happy hour–get two slices with bottomless soda for $8, or swap in a pint for an additional $2. Click here for more information.
Raganelli’s Pizza | Bend
Named after the founder’s grandfather, Raganelli’s Pizza has been a family affair since 2011. Committed to fresh, local ingredients, and with the owner’s kids often lending a hand in the kitchen, Raganelli makes its signature dough from scratch daily and crafts pizzas and Italian sub sandwiches that hit the mark on quality and flavor. Try Vito’s Supreme, built on a bed of red sauce, layered with pepperoni, Italian sausage and veggies, or opt for the Mediterranean Veggie, a savory blend of fresh spinach, mushrooms, sun-dried tomatoes, kalamata olives, artichoke hearts and feta cheese. Click here for more information.
SISTERS + TUMALO PIZZA:
Boone Dog | Sisters
For the mother of all prestigiously decorated pizza pies, head north to Sisters. Boone Dog Pizza, a food cart on Hood Avenue, has created the Quattro Formaggi, a garlic-and-cream-based pizza loaded up with every kind of specialty cheese you could imagine. Cascadia Creamery’s finest are showcased, including their Sleeping Beauty, Glacier Blue, the milder Sawtooth or a Bellweather Farms ricotta. Apprehensive about the distinctive blue cheese aroma? Fret not. Cascadia Creamery describes its Glacier Blue as the “gateway blue.” Buttery Sleeping Beauty is a fantastic complement to its cream-based sauce, while the ricotta offers a balance to toppings of sliced red onions, Castel Vetrano olives and fresh thyme. Balsamic reduction drizzle completes the acidity slice of the pie, curating umami with each savory bite. Flock to their cart early in the day, as they tend to sell out before 6 p.m. Click here for more information.
Pisano’s | Tumalo
When you want a pizza that can pass for a salad, go for the Proscuitto e Pomodorini. This pie starts out as a classico wood-fired pizza; the hand-tossed dough is covered in crushed San Marzano tomatoes and topped with fresh mozzarella slices. After this beauty is pulled from the oven, it’s loaded with prosciutto slices, heaps of arugula, cherry tomatoes and hearty shavings of parmesan cheese. We’re fairly certain this counts as your serving of greens for the day. Pisano’s, located in the heart of Tumalo, is stacked full of cut lumber for fueling their stone oven. Aside from a multitude of fifteen-inch blanco and rosso pies, the roadside pizzeria offers Italian favorites such as Zeppoli (fried pizza dough tossed in cinnamon and sugar), “insanely good” cheesecake, as well as clever beer and wine idioms scribbled in chalkboard pen. Click here for more information.
REDMOND PIZZA:
Grace & Hammer | Redmond
The pizzaioli (AKA pizza makers) of Grace & Hammer (read our restaurant review of Grace & Hammer here) elevate the white pizza sauce game with their bechamel-based pie, Propriety. French butter sauce delivers a slightly more sophisticated spin on the classic Alfredo sauce and is most often used for blanco pies. Propriety starts with a housemade bechamel, topped with fresh mozzarella and goat’s milk feta cheese. Chefs Pio Valensin and Adam Valentine chose button mushrooms to grace this pie atop the cheese and sourdough crust. After the pie emerges from their monstrous steel oven, it’s dressed with extra virgin olive oil, salt and pepper. For a pop of color and peppery bite, it’s finished with a handful of fresh arugula. For a match made in non-denominational heaven, pair this pie with signature cocktail Three Finger Jack—Maker’s Mark whiskey, local smoked honey, orange bitters and Oregon cherry. Click here for more information.
SUNRIVER PIZZA:
The Fold Craft Pizza + Kitchen | Sunriver
The Fold is a must-stop for anyone on the hunt for a good slice in a bright atmosphere. While the pizza is the star of the show, the diverse menu offers something for everyone. Find salads, sandwiches, appetizers and a full bar alongside signature pizzas. But if you are craving a cheesy slice of pizza pie, check out the Bee Sting with house tomato sauce, homemade sausage, mama’s lil’ peppers, onion, provolone, parmesan, and spicy honey. Alternatively, try the Sweet Cheesus, featuring house tomato sauce, burrata, basil, cherry tomatoes, mozzarella and parmesan. Click here for more information.
We created this helpful gift guide for the 2023 holiday season. But this curated Central Oregon list of some of our favorite things would be helpful for gift-givers year-round. Whether shopping from a place of ACTION or AFFECTION; seeking to feather a NEST or NURTURE minds and bodies—remember to PLAY and enjoy the process. Often, it’s the best of times when we give, more than when we receive. Happy giving!
Gifts of AFFECTION
Page 1, from top: SEEING STARS: Each of these pendants allow you to give the moon and beyond. Here, 18kt yellow gold shines bright, along with centerpieces that include mother of pearl and diamond accents. Saxon’s Fine Jewelers, Old Mill District. SAY VOLUMES: If you can’t find the words, there’s a poet that will help. Pablo Neruda’s words in Spanish, translated to English, show affection isn’t lost in translation. Mary Oliver’s connections to nature and the human experience are gathered in Devotions. Find at local bookstores. MIDAS TOUCH: A gold link necklace or geometric earrings are a simple touch of luxury to tuck in a stocking. Saxon’s Fine Jewelers, Old Mill District. GIFT OF TIME: Whether as a reminder of each precious moment or to keep loved ones on time, the gift of a watch is not only old school, it’s always in style. Shinola watches, made in Detroit, are found at Revolvr Menswear, Bend. THE WAY TO A HEART…is likely through chocolate. 80% single-origin Tanzania chocolate is used in this decadent cocoa mix made by Bend chocolatier Seahorse Chocolate. GIVE A HAND: Bangle stacks and rings are affectionate adornments in 18kt gold with diamonds and jade. Artistry from Roberto Coin and other designers is available at Saxon’s Fine Jewelers, Old Mill District.
Gifts for PLAY
Page 2, from left: PLAY WITH YOUR FOOD: Copper and concrete fondue set at Wild Petals Provisions, Bend. FOR KIDS AND COLLECTORS: Breyer horses are beloved, found at Absolute Horse, Bend. MAKE MUSIC: Soprano Carbon Fiber Ukulele, made in Bend by Outdoor Ukulele with packaging illustrated by Megan Marie Myers. Find it at The Bend Store, downtown. GAME TIME: Artisan-made balsa wood backgammon sets in two sizes, for travel or home, found at Merryweather Home Gift Design, The Box Factory. SHAKEN AND SERVED: Rocket cocktail shaker, from Furnish. in Bend; and fish-etched Rolf martini glass from Pomegranate Home & Garden. PET PLAY: Leashes from local brand Spindrift expand up to two feet, making walks safer (and more fun) for dogs and owners. Find them at Bend Pet Express, Bend. SMALL WORLD: Discover the adventurous world of Maileg mice at Hopscotch Kids, Bend.
ACTION Gifts
Page 4, from top: LAYER FOR ADVENTURE: Lined denim jacket from Filson, at Les Newman’s Quality Footwear and Clothing, Bend. WEATHER OR NOT: For rain or style, Ilse Jacobsen boots from North Soles Footwear, Bend. ACTIVITY-FRIENDLY JEWELRY: In a rainbow of colors, hand-woven bracelets from Bronwen Jewelry, Bend, are meant to be worn on all of life’s journeys. POURING FRESHIES: A pressurized growler keeps beer both cold and effervescent, available at The Bend Store. SIP: Refreshments never looked better than in glasses, from pilsner to pint, etched with a pinecone motif, from Pomegranate Home & Garden, Bend. READY FOR SNOW: Find snowy trails on a pair of snowshoes from Mountain Supply, Bend.
RIVER RUNS THROUGH IT: Be ready to meet the fish of your dreams with a waterproof pack from Confluence Fly Shop, Old Mill District. CATCH THIS: A silver flask for good luck or hydration, at Pomegranate Home & Garden, Bend. RUN: Top off the feeling of elated feet with a wicking runner’s hat from FootZone, Bend.
NURTURE Gifts
Page 5, from left, clockwise: PICK A FAVORITE: Floral silk pajamas are just one style from a bouquet of choices in the pajama room of Lulu’s Boutique, downtown Bend. RELAX: Fill a bath, add mineral-rich elixirs from OSEA and hydrate with Salt & Stone body wash of ocean botanicals, and antioxidants found at Wren & Wild Clean Beauty, Bend. REJUVENATE: Spa treatments stay home by give soothing treats—Knesko eye masks, jade roller and Black Pearl resurfacing serum from Evoke Healing Space & Spa,, Bend. BREAKFAST ALL DAY: New, from Foxtail Bakeshop’s Nickol Hayden-Cady is Treats from the Den, a cookbook collection of comfort foods. SLIPPERS ALL DAY: A platform for details of embroidery and full luxury from UGG, Bend Shoe Co., Bend. BALANCING ACT: Tipsy the Bird balancing bottle opener is as much art as utility, from Furnish., Bend. POUR: Share wine from Faith Hope & Charity Vineyards. TEA TIME: Breakfast, herbal or High Tea is served up in a proper English ceramic pot—a classic 1896 design from Great Britain at Kara’s Kitchenware, Old Mill District. MOOD RINGS: Settings and stones as individual as the people who wear them, from designer Jamie Joseph at Silverado Jewelry Gallery, Bend. SAGE THOUGHTS: Clear minds and space with fragrant bundles complemented with gems, Evoke Healing Space & Spa, Bend.
Gifts to NEST
Page 6, from top left: NATURAL GLOW: Zebra agate table lamps bring earthly grounding to a space, The Jewel, Sisters. RETRO VIBES: Countertops become galleries when appliances are art. Smeg toaster from Johnson Brothers Appliances, Bend. GATHER TOGETHER: A sipping tray signals time for a toast or aperitif. Find it at Arrange, Bend. GINGERBREAD HOUSE: For a host gift, or gift to your own holiday home, Gingerbread Coffee Liqueur from Oregon Spirit Distillers. PIECE BY PIECE: Gather around and work together on a German-designed Ravensburger puzzle from Leapin’ Lizards Toy Company, downtown Bend. LET THERE BE LIGHT: Stained glass refracts a rainbow of color in a House of Joy. Find both hanging art and the book from Root Adorned, NorthWest Crossing.
Embrace the Chill: The Winter Benefits of Laser Treatments, Featuring Fraxel® DUAL Laser at Bend Dermatology Clinic’s DermaSpa
As winter blankets the world in a serene, snowy hush, it is not just the perfect time to enjoy cozy nights by the fire; it is also an ideal season for rejuvenating your skin. While laser treatments are suitable year-round, the winter months offer distinct advantages for addressing a variety of skin concerns. DermaSpa at Bend Dermatology Clinic, offers an exceptional range of laser treatments, including the transformative Fraxel® DUAL Laser. Let us delve into the winter benefits of laser treatments and why Fraxel DUAL Laser is your go-to solution for radiant, revitalized skin.
Why Winter is Ideal for Laser Treatments
Reduced Sun Exposure: Winter’s shorter days and lower sun angles mean you are less likely to be exposed to the sun’s intense ultraviolet (UV) rays. This is a significant advantage, as UV exposure can increase the risk of post-treatment complications and prolong healing.
Smoother Recovery: After a laser treatment, your skin may be sensitive and require some downtime for recovery. The cooler, less humid winter air can be more comfortable for this period, reducing the chances of sweating and irritation during the healing process.
Less Risk of Hyperpigmentation: Laser treatments can sometimes cause temporary hyperpigmentation or darkening of the treated skin. With less sun exposure in winter, there is a decreased risk of triggering or worsening this condition.
Collagen Stimulation: Many laser treatments, including Fraxel DUAL Laser, work by stimulating collagen production. Collagen provides structural support to the skin, leading to improved texture and reduced wrinkles. Winter is an ideal time for these treatments, as it allows for the gradual development of new collagen before the skin is exposed to the sun’s harmful rays.
Fraxel DUAL Laser: A Versatile Solution for Winter Skin Woes
Fraxel DUAL Laser is a game-changer in the world of dermatology. It is known for its versatility, effectively targeting various skin concerns. Here are some reasons why Fraxel DUAL Laser stands out:
Improved Skin Texture: Fraxel DUAL Laser excels in enhancing skin texture by stimulating collagen production and encouraging the turnover of damaged skin cells. It can help smooth out rough patches and minimize enlarged pores.
Wrinkle Reduction: Say goodbye to fine lines and wrinkles! Fraxel DUAL Laser stimulates the skin’s natural rejuvenation process, resulting in visibly smoother and more youthful-looking skin.
Pigmentation Concerns: Whether you are dealing with sunspots, age spots, or melasma, Fraxel DUAL Laser can target and break down pigmentation, revealing a more even complexion.
Scar Revision: Scars from acne, surgery, or injuries can be a source of self-consciousness. Fraxel DUAL Laser helps improve their appearance by promoting the regeneration of healthy skin cells.
Customizable Treatment Plans: Everyone’s skin is unique, and Fraxel DUAL Laser offers a customizable approach. Your dermatologist can tailor the intensity and depth of the treatment to address your specific concerns effectively.
Minimal Downtime: With Fraxel DUAL Laser, you can expect minimal downtime, making it an ideal option for individuals with busy schedules.
Long-Lasting Results: The results achieved with Fraxel DUAL Laser are not only noticeable but also long-lasting. The new collagen and elastin fibers continue to develop over the following months, providing a sustained youthful appearance.
DermaSpa at Bend Dermatology Clinic: Your Winter Laser Destination
DermaSpa, located in Bend, Oregon, is your premier destination for Fraxel DUAL Laser and a wide array of other laser treatments. Our team of skilled dermatologists, certified physician assistants, registered nurses, and aestheticians, is committed to providing top-notch patient care and creating personalized treatment plans tailored to your unique needs and goals.
Whether you are aiming to reduce the signs of aging, address pigmentation issues, or enhance your skin’s texture, Fraxel DUAL Laser treatments can help you attain the radiant, rejuvenated skin you desire. Give yourself the gift of revitalized skin and experience the confidence and radiance that come with it. To schedule an appointment, visit BendDerm.com or call them at 541.382.5712.
ABOUT THE DERMATOLOGY PROVIDER
Mariah Johnson, M.D. – Dr. Johnson is a Fellowship-Trained Mohs Surgeon and a Board-Certified Dermatologist working at our East Bend Mohs & DermaSpa, Redmond, and Klamath Falls locations. She specializes in Mohs Skin Cancer Surgery, Skin Cancer Treatment, Medical Dermatology, and Cosmetic Dermatology. When asked about her passion for dermatology, she answered, “The skin is a fascinating organ as a window into our internal health, genetics, and environmental exposures. A multitude of health information can be gleaned simply by examining the skin.”
December 4, 2023 | Sponsored Content
Unlocking Radiant Skin: The Benefits of Fraxel® DUAL Laser at Bend Dermatology Clinic’s DermaSpa
In today’s fast-paced world, where appearances often take center stage, achieving and maintaining healthy, radiant skin can feel like a never-ending quest. Thankfully, advances in dermatological technology have provided us with powerful tools to address a wide range of skin concerns, from fine lines and wrinkles to sun damage and acne scars. One such groundbreaking treatment available at Bend Dermatology Clinic’s DermaSpa, is the Fraxel® DUAL Laser. This innovative laser technology is revolutionizing skin care by offering a wide array of benefits that can help you achieve the clear, youthful complexion you have always dreamed of.
What is Fraxel DUAL Laser?
Fraxel DUAL Laser is a non-invasive fractional laser treatment that utilizes the power of focused light to rejuvenate and resurface the skin. The name Fraxel comes from, fractional, and laser, highlighting its unique approach of treating only a fraction of the skin at a time, leaving surrounding tissue untouched. This allows for quicker healing and minimal downtime, making it an attractive option for busy individuals seeking noticeable results.
The Benefits of Fraxel DUAL Laser
Improved Skin Texture: One of the primary benefits of the Fraxel DUAL Laser is its ability to address a variety of skin texture issues. Whether you are dealing with rough patches, enlarged pores, or acne scars, this laser can help stimulate collagen production and encourage skin cell turnover, resulting in a smoother and more refined complexion.
Reduction of Fine Lines and Wrinkles: Over time, the skin naturally loses collagen and elastin, leading to the development of fine lines and wrinkles. Fraxel DUAL Laser triggers the body’s natural healing process, leading to the production of new collagen and elastin, which can effectively reduce the appearance of lines and wrinkles.
Treatment of Pigmentation Concerns: Sun damage, age spots, and melasma can significantly impact one’s self-esteem. Fraxel DUAL Laser targets these pigmentation issues, breaking down the pigment and encouraging the body to eliminate it, resulting in a more even skin tone.
Reduction of Scarring: Whether it’s from acne, surgery, or injury, scars can be a source of frustration and self-consciousness. Fraxel DUAL Laser can help soften and improve the appearance of scars by promoting the regeneration of healthy skin cells.
Minimal Downtime: Unlike more aggressive laser treatments, Fraxel DUAL Laser boasts minimal downtime. Patients can typically return to their regular activities within a few days, making it a convenient option for those with busy schedules.
Customizable Treatment Plans: Fraxel DUAL Laser is highly customizable to meet the specific needs and goals of each patient. Your dermatologist can adjust the intensity and depth of the treatment to address your unique concerns effectively.
Long-Lasting Results: While multiple sessions may be required for optimal results, the improvements achieved with Fraxel DUAL Laser tend to be long-lasting. The new collagen and elastin fibers continue to develop in the months following treatment, contributing to a sustained, youthful appearance.
Enhanced Self-Confidence: Achieving smoother, more radiant skin can have a profound impact on one’s self-confidence and overall well-being. With Fraxel DUAL Laser, many individuals experience a boost in self-esteem and a renewed sense of self.
DermaSpa at Bend Dermatology Clinic: Your Fraxel Destination
We are proud to offer the transformative benefits of Fraxel DUAL Laser to patients seeking to rejuvenate their skin. Our team of experienced dermatology providers provide top-notch patient care and ensure each treatment is tailored to the unique needs of the individual.
At DermaSpa you can trust that your skin’s health and appearance are in good hands. Whether you are looking to reduce the signs of aging, address pigmentation issues, or improve skin texture, Fraxel DUAL Laser treatments can help you achieve your skin goals.
If you are seeking a minimally invasive treatment that provides noticeable and long-lasting results, DermaSpa at Bend Dermatology Clinic, is your premier destination for Fraxel DUAL Laser treatment. Experience the beauty and confidence that come with radiant, healthy skin, and unlock a brighter, more youthful version of yourself with Fraxel DUAL Laser. To schedule an appointment, visit BendDerm.com or call them at 541-382-5712.
ABOUT THE DERMATOLOGY PROVIDER
Mariah Johnson, M.D. – Dr. Johnson is a Fellowship-Trained Mohs Surgeon and a Board-Certified Dermatologist working at our East Bend Mohs & DermaSpa, Redmond, and Klamath Falls locations. She specializes in Mohs Skin Cancer Surgery, Skin Cancer Treatment, Medical Dermatology, and Cosmetic Dermatology. When asked about her passion for dermatology, she answered, “The skin is a fascinating organ as a window into our internal health, genetics, and environmental exposures. A multitude of health information can be gleaned simply by examining the skin.”
July 5, 2023 | Sponsored Content
Sculptra® – Rejuvenation with Longer-Lasting Results
Sculptra® is a dermal filler that has gained significant popularity in recent years because of its unique approach to facial rejuvenation that provides a long-lasting solution to facial wrinkles, lines, and creases. Approved by the FDA for cosmetic use since 2009, it has been used in Europe since 1999. It has since become a go-to option for those seeking a more youthful appearance without surgery. Sculptra’s unique mechanism of action makes it a particularly attractive option for individuals seeking a gradual and natural-looking improvement in their skin’s texture and volume. We asked Alexandre Becker, RN, from Bend Dermatology Clinic to answer some questions about Sculptra as we explore Sculptra’s effectiveness in addressing facial aging, how it differs from other
fillers in the market, its longevity, and what to expect during and after treatment.
Q: What is Sculptra, and how does it work?
Sculptra is a prescription injectable cosmetic product used to restore facial volume and improve the appearance of wrinkles and folds. It is considered a bio-stimulatory filler made up of poly-L-lactic acid (PLLA), a substance that is naturally found in the body. When injected under the skin, PLLA stimulates the production of collagen, which helps to plump up the skin and reduce the appearance of wrinkles. Collagen is a protein that gives skin strength and elasticity. As we age, our bodies slow down the production of this vital protein, which starts to show on our faces through wrinkles and loss of volume. As Sculptra stimulates the production of collagen, the deep, underlying structure of the skin is restored, the skin becomes plumper, and the appearance of wrinkles and folds is reduced. This process is gradual; you will see results within four to eight weeks of your treatment, depending on the patient. Your results will be more natural looking and longer lasting than other injectable fillers that generally last around ten months.
Q: What does Sculptra treat?
Sculptra is FDA-approved for the treatment of moderate to severe facial wrinkles and folds, such as nasolabial folds (the lines that run from the nose to the mouth), marionette lines (the lines that run from the corners of the mouth to the chin), and chin wrinkles. It can also improve the appearance of sunken cheeks and jowls. And as of April 26, 2023, the FDA has approved Sculptra for the correction of fine lines and wrinkles in the cheek area (see Market Insider news release here).
Q: How is Sculptra different from other fillers?
This unique injectable filler differs from others in several ways. Unlike traditional hyaluronic acid fillers that provide immediate volume to the treatment area, Sculptra works gradually by stimulating the body’s natural collagen production. This means that the results of Sculptra can last up to two years or more, making it a longer-lasting option compared to other injectables. Additionally, Sculptra can treat larger areas of the face, such as the temples and cheeks, whereas other fillers are typically used for smaller, more localized areas. Finally, Sculptra is often used for patients who desire a more subtle and natural-looking improvement, as the results are achieved gradually and without the appearance of over-
filling or puffiness.
Q: Will I need multiple treatments for the best results?
Sculptra is typically administered in a series of four to six treatments, spaced four to six weeks apart. The results are gradual and may take several months to develop fully. However, the results can be long-lasting, with some people seeing results lasting up to two years.
Q: What should I expect on the day of treatment and after?
Your rejuvenation journey will always start with a consultation. While the consultation is the best time for your provider to review your medical history, it is also essential for you to ask questions and explain what you are trying to achieve. This conversation will ensure that the best treatment plan is put in place. In addition, always make sure your treatments are being administered by a trained healthcare professional to avoid any complications. On the day of your treatment, the targeted area will be cleaned, and an anesthetic may be used to make you more comfortable. Then, the provider will inject Sculptra underneath the skin with a thin needle at the desired treatment sites. Sculptra does not require downtime, so you can go about your normal activities after your session. As with any medical procedure, some potential risks and side effects are associated with a Sculptra treatment. These include bruising, swelling, redness, and tenderness at the injection site. This may last a few days. In rare cases, more serious side effects can occur, such as infection, delayed onset nodules, allergic reaction, and changes in skin pigmentation.
Q: Is Sculptra safe for everyone?
Yes, Sculptra is a safe dermal filler that has been used since 2009 for cosmetic use here in the U.S. Sculptra is not recommended for patients who are pregnant, lactating, breastfeeding, or under 18 years of age. Its safety and effectiveness have not been evaluated on these patients or patients with bleeding disorders, active hepatitis, cancer, myocardial infarction, or on any immunosuppressive therapy.
In the Spring of 2022, BOTOX® Cosmetic celebrated its 20th year since being approved by the FDA as a temporary cosmetic treatment for moderate to severe frown lines in adults. Today, it is a popular and safe treatment for different types of lines and wrinkles. We asked Cosmetic Nurse Injector Alex Becker, RN, at Bend Dermatology Clinic to answer your top questions about BOTOX Cosmetic.
Q: What is BOTOX Cosmetic, and how does it work?
BOTOX Cosmetic is a neuromodulator that blocks communication from your nerves to your muscle. This action results in the muscle relaxing. There are two classifications of wrinkles. Static wrinkles are the ones we have at rest. In contrast, dynamic wrinkles are those created with muscle movement such as frowning, laughing, or raising your eyebrows. BOTOX Cosmetic is excellent for these because it improves the appearance of the dynamic wrinkles you already have and can prevent new ones from forming.
Q: What is the difference between BOTOX Cosmetic and fillers?
This is a great question, as the two are often confused! BOTOX Cosmetic works by preventing muscle contractions, thus helping prevent fine lines and wrinkles. Fillers add volume, structure, and support in areas such as the lips and cheeks. Some of the fillers we offer at Bend Dermatology Clinic include Restylane®, RADIESSE®, and JUVÉDERM®.
Q: At what age should I start using BOTOX Cosmetic?
This truly varies from patient to patient. It depends on the degree of your fine lines and wrinkles. It also depends on how comfortable you are getting this type of procedure and doing what feels right for you. I think starting in your 30s is a great time to begin preventing wrinkles from forming.
Q: How long do results last?
BOTOX Cosmetic results last two to three months. If you need a touch-up or want to start a maintenance schedule, consult with your Provider to formulate a plan specific to you.
Q: If I want to get BOTOX Cosmetic before a special event, when should I get the treatment?
I recommend four to six weeks before your event. BOTOX Cosmetic takes about two weeks to fully take effect. In two weeks, we can reassess to see if you need a touch-up in any areas. If a touch-up is necessary, this will allow an additional two weeks for the BOTOX Cosmetic to take effect. However, I suggest starting six months in advance if you are planning for a big event like a wedding. If you are new to BOTOX Cosmetic, this gives you time to see if you like it or allows us to make adjustments. It also allows us to create a customized treatment plan to prepare you for your big event!
Q: Can I use BOTOX Cosmetic to prevent lines from forming?
Absolutely! BOTOX Cosmetic is fantastic as a preventative treatment to keep lines and wrinkles from forming. Now, let’s be clear, BOTOX Cosmetic can postpone wrinkles, but it cannot stop the aging process.
Q: Is everyone a candidate for BOTOX Cosmetic?
No. Upon consultation, we will discuss risks and explore your health history to see if you are a good candidate for BOTOX Cosmetic. Pregnant or breastfeeding clients are not candidates for these injectables.
About the Dermatology Provider
Alexandra Becker, BSN, RN – As a Cosmetic Registered Nurse, Alex is passionate about providing patient-centered care by helping her patients feel educated and confident in their skin care and aesthetic decisions. You can consult with her about BOTOX Cosmetic treatments at the West Bend or East Bend Mohs & DermaSpa locations. You can also see us at our East Bend Main location, Klamath Falls, Prineville, and Redmond. You can book an appointment online or call us at 541-382-5712.
May 1, 2023 | Sponsored Content
Enhance Your Skin’s Appearance with Fraxel® DUAL Laser Now Available at Bend Dermatology Clinic
Our skin serves as a shield for our body, but it can also reflect the impact of various factors such as genetics, age, health, and environment. We may observe blemishes like redness, sunspots, dullness, scars, and wrinkles on our skin. To address these issues, a recommended approach is receiving a laser skin resurfacing treatment using the Fraxel® DUAL 1550/1927. By targeting the skin’s surface layers, this treatment can help you achieve a smoother, more youthful, and refreshed appearance. Bend Dermatology Clinic answers your top questions about the Fraxel DUAL laser and laser skin resurfacing available in Bend, Oregon.
How does the Fraxel DUAL laser work?
Fraxel DUAL is a non-ablative, fractional resurfacing technology that employs two wavelengths (1550nm and 1927nm). Like other lasers, Fraxel DUAL targets water in the middle layer of the skin, gently heating it to cause controlled thermal tissue damage. By creating microscopic columns of tissue injury across the treated area, the Fraxel DUAL stimulates collagen production, enabling the skin to heal itself. The two wavelengths enable the laser to treat both the superficial and deeper layers of the skin, and the fractional approach allows for precise targeting of specific areas without affecting surrounding tissue. These factors make Fraxel DUAL treatments less harsh than ablative lasers and result in a shorter recovery time.
Fraxel DUAL treatments are also known as skin resurfacing or skin rejuvenation treatments, as they stimulate the growth of new cells and restore natural collagen production, resulting in smoother and plumper skin. While the Fraxel DUAL laser is most commonly used on the face, it can treat any area of the body, such as the neck, arms, legs, décolletage, hands, and back.
What does the Fraxel DUAL laser treat?
The Fraxel DUAL is an effective solution for several skin concerns. It can enhance skin tone, texture, and radiance, making it a popular choice. The following is a list of the conditions it can help treat:
Fraxel DUAL laser treatment benefits include smoother, more youthful, and radiant skin, minimal downtime, and lower risks of side effects than ablative lasers. Patients typically notice immediate improvements and further results develop as the skin heals over several months.
Q: Will I need multiple treatments, and how long do results last?
As the Fraxel DUAL laser operates by treating a smaller section of skin at a time, it may be necessary to undergo multiple sessions. The optimal number of treatments varies depending on the individual, but typically, the most effective outcomes are observed after three sessions. The intervals between each treatment are usually spaced out at four to six-week intervals.
Following your treatment, you will experience immediate outcomes, and your skin will gradually enhance over the course of six months. By utilizing quality skin care products and wearing sunscreen daily, you can anticipate maintaining the results for a year or even longer.
In addition to the Fraxel DUAL laser, other procedures can be performed to complement your skin care regimen. Consult your dermatology provider to determine the most suitable treatment options that can optimize your desired outcomes. At Bend Dermatology Clinic, our dermatology providers will engage in a comprehensive consultation with you, taking into account your expectations and individual requirements, and customize a treatment plan accordingly.
Q: What should I expect on the day of my Fraxel DUAL laser treatment?
A common concern among patients is whether the procedure involves any discomfort or pain. During the treatment, you may experience a slight pricking sensation and warmth, according to some. While some may feel a mild prickling sensation accompanied by heat, your provider will apply a topical numbing agent for your comfort.
The Fraxel DUAL laser is adaptable, allowing us to customize the intensity of the heat delivery to suit your individual needs. Additionally, the laser includes a cooling mechanism that alleviates any discomfort. The duration of the treatment is dependent on the treatment area’s size and the underlying condition being treated.
Q: What is the downtime after a laser treatment?
This treatment involves minimal downtime. You may experience a sunburn-like sensation immediately following the procedure, accompanied by dryness and itching. It is advisable to use a gentle cleanser and a rich moisturizer to nourish and soothe the skin. Refrain from applying any products that may cause skin irritation, including retinols and exfoliants. To safeguard your skin, avoid sun exposure and apply sunscreen with an SPF of 30 or higher. If necessary, your dermatology provider can recommend suitable products based on your specific skin type. While the healing process varies for everyone, most patients typically recover within a week.
For more information regarding the Fraxel DUAL laser treatment or any other cosmetic dermatology procedures, Bend Dermatology Clinic has six convenient locations in Klamath Falls, Prineville, Redmond, West Bend, and two in East Bend to cater to your needs. Our team comprises of board-certified dermatologists, certified physician assistants, registered nurses, and certified advanced aestheticians, who possess extensive expertise and training in managing Medical Dermatology or Cosmetic Dermatology concerns. To schedule an appointment, visit BendDerm.com or call them at 541-382-5712.
March 1, 2023 | Sponsored Content
EVERYTHING YOU NEED TO KNOW ABOUT JUVÉDERM®
By Alexandra Becker, BSN RN
JUVÉDERM is one of the most popular dermal fillers available in the market today, and there are some great reasons for this. Registered Nurse Alexandra Becker with Bend Dermatology Clinic talks with us about JUVÉDERM and shows us why this is an excellent option for those looking to freshen up their look.
Q: What is JUVÉDERM, and what makes it different?
JUVÉDERM is a beautiful product line of six different hyaluronic acid dermal fillers. Fillers replace volume loss that naturally occurs in the aging process. The collection of dermal fillers in the JUVÉDERM line provides full options tailored to specific areas of the face using hyaluronic acid (HA), a naturally occurring substance in the body. Because of this, HA fillers provide less risk of side effects while giving excellent results. What makes JUVÉDERM fillers so unique is its Vycross® Technology which cross-links the hyaluronic acid molecules making for a smooth gel filler with longer-lasting results. Allowing JUVÉDERM products to provide natural and beautiful results!
If you are interested in learning more about all the different cosmetic injections, we spoke with Alex about this topic here.
Q: What are the different JUVÉDERM fillers available?
At Bend Dermatology Clinic, we carry five different types of JUVÉDERM fillers. Each of these is for a particular area of the face, such as the cheeks, lips, nasolabial folds, and marionettes. The following fillers are FDA approved for the uses mentioned:
JUVÉDERM® VOLUMA® XC – used for providing structure and support and to help replace volume loss on cheeks. This subtle lift can last up to two years.
JUVÉDERM® VOLLURE® XC and JUVÉDERM® Ultra XC – these fillers are used for the correction of moderate to severe facial wrinkles and folds, such as nasolabial folds.
JUVÉDERM® VOLBELLA® XC – is approved for lip augmentation, as well as correction of perioral
lines. Results last up to one year.
Q: Is JUVÉDERM the right choice?
Yes, JUVÉDERM is the right choice! Upon consultation, we will address your areas of concern and discuss filler options. Besides having a full line of fillers, JUVÉDERM’s other benefits include the following:
There is little to no downtime.
When performed by an experienced Provider, there is a low risk of complications.
Provides natural-looking results that last.
If you are unhappy with your results, HA dermal fillers can be reversed using hyaluronidase. This injection will break down or reverse the original product.
The dermal fillers contain lidocaine to help ease any discomfort from the procedure.
Q: Are the results immediate with JUVÉDERM, and how long do they last?
JUVÉDERM fillers provide immediate results, which is another fantastic thing about dermal fillers! It is so special to see patients’ faces after and to see how excited they are about their results! It is important to know that some swelling will be present after injections. Allow two weeks for swelling and potential bruising to subside. JUVÉDERM fillers last anywhere from one to two years, depending on which filler is used.
Q: Are there risks to using JUVÉDERM?
There are risks with any injectable. During the initial consultation, we educate the patient on the products, assess the patient’s facial anatomy, and thoroughly discuss risks and benefits. We also want to know what their expectations and goals are. All this allows the Provider to select a product that is best suited for the patient and for the patient to make an informed decision.
About the Dermatology Provider Alexandra began her career more than ten years ago, first as a Licensed Practical Nurse (LPN) and then as an RN. She loves incorporating science with artistry, which is why she is passionate about cosmetic dermatology. She is equally passionate about patient-centered care with a focus on education and empowerment. Alexandra sees patients at our West Bend location in Northwest Crossing, to request your next injectables appointment with her click here.
July 1, 2022 | Sponsored Content
Your Guide to Cosmetic Injections from a Licensed Cosmetic Injector
Registered Nurse Alexandra Becker talks to us all about what you need to know when considering wrinkle reducers, fillers, and more.
Cosmetic injections have gained increasing popularity to help delay and reduce signs of aging and enhance natural features. With minimal discomfort and approachable treatment pricing, wrinkle reducers and fillers are helping many people achieve that youthful look they want Increased product quality and advances in injection techniques have yielded better results over the years while offering no downtime and almost immediate results making them very appealing for those looking for quick results.
Registered Nurse Alexandra Becker from Bend Dermatology Clinic shares her insight on cosmetic injectables in today’s dermatology Q&A. It is a must-read before trying these popular aesthetic treatments.
Q: Wrinkle reducers vs. fillers – how are they different?
Neuromodulators are wrinkle relaxers. They work great for someone who has dynamic wrinkles with facial movements, such as strong frown muscles that we often use subconsciously while thinking or going about our day. Neuromodulators are also commonly used for decreasing lines in the forehead and crows’ feet. Neuromodulators block communication from your nerves to the muscle, resulting in a relaxed muscle.
Fillers, on the other hand, help replace volume loss that naturally occurs as we age. Younger patients use fillers to augment areas where they desire more fullness or contouring. They are ideal for static wrinkles or lines, meaning wrinkles or lines that we have at rest without facial movement. The most common fillers are comprised of hyaluronic acid, which is something we naturally create in our bodies. Other popular ingredients are collagen, calcium hydroxylapatite, and a synthetic filler such as poly-L-lactic acid, which helps stimulate collagen production. Fillers are commonly used to:
· Minimize fine lines, deep creases, and hollow areas
· Plump lips
· Diminish scars
· Restore volume to cheeks
· Rejuvenate hands
Q: What are the top neurotoxin brands, and do you have a favorite?
At Bend Dermatology Clinic we use BOTOX® Cosmetic, Dysport®, and Xeomin®. My favorite is BOTOX Cosmetic, but they are all similar and provide remarkable results!
Q: Do specific fillers work best in certain parts of the face?
Understanding fillers is essential. Certain fillers are only meant for a specific area of the face. Some fillers are thinner, making them great for fine lines around the mouth where we have a lot of movement and therefore would not want a thick filler to be injected there. Thicker fillers have a better lifting capacity, making them more appropriate for use on the cheeks.
Q. What should I know before trying cosmetic injections for the first time?
Cosmetic injections are a quick procedure with little downtime. Before trying wrinkle relaxers or fillers, a thorough consultation is required. You want a highly-qualified medical provider or licensed cosmetic injector to work with you to determine your cosmetic goals and health history, product recommendations, and after-care instructions. Understanding your goals is critical to achieving the results you want, and you want to be 100% confident with your chosen cosmetic dermatology professional.
Neuromodulators are safe and have been around for 20 years. Our body completely metabolizes the neurotoxin and there are no long-term effects once worn off. For the first 24 hours, it is important to not massage the area, not lie down for at least four hours after injections, no strenuous activity or heat, and no headbands or hats if the forehead was treated. It is also important that you avoid using deep cleansing tools. Make sure you share your skin care regimen with your medical provider or cosmetic injector so they can give you detailed after-care instructions.
Alex began her career more than 10 years ago, first as a Licensed Practical Nurse (LPN) and then as an RN. She loves incorporating science with artistry, which is why she is passionate about cosmetic dermatology. She is equally passionate about patient-centered care with a focus on education and empowerment.
With five locations in Oregon, Bend Dermatology Clinic has been caring for its community with medical dermatology, Mohs surgery, and cosmetic dermatology services since 1980. To book appointments online, click here.
The holiday season in Central Oregon is full of festive events and traditions. Snap pictures with Santa in the morning and attend a holiday market from local makers in the afternoon. December nights are filled with local theater and colorful holiday light displays. Whether you prefer running a festive 10K or riding a sleigh at local resorts, there’s an event for everyone. Discover the holiday magic in Central Oregon.
Experience the Bend Christmas Parade
You can’t have a Central Oregon holiday without the Bend Christmas Parade. With the theme The Heart of Christmas, the downtown streets will be filled with festive floats, local performers and, of course, Santa. This tradition has been lighting up the streets since the ’50s, and it’s the perfect way to kick off your holiday season. Be there to catch the action, soak in the sights and kick-start your December with a little holiday magic.
Where to Shop for Gifts at Central Oregon Artisan Markets
Local artisans are out in full force this season, offering everything from holiday decor to one-of-a-kind gifts. Take a stroll through these festive markets, warm drink in hand and check off everything on your gift list. With live music, food trucks and plenty of holiday cheer, these markets are as much about the experience as they are about shopping. Explore the best holiday markets in Central Oregon here.
Photo courtesy of Schilling’s Garden Market
Seasonal Theater and Music in Central Oregon
Whether you’re craving classic holiday tunes or something a little more unconventional, Central Oregon has a show for every mood. From jazz and musicals to bass-dropping holiday DJ sets, the entertainment options are as varied as they are festive. Grab your tickets and get ready to be entertained.
Photo courtesy of the Tower Theatre
Holiday Magic | Dec 7 & 8
For a twist on your typical holiday concert, check out Holiday Magic with the Cascade Chorale. Featuring jazz renditions of holiday classics and works from composers like Eric Whitacre and James Knox, this event promises to hit all the right notes. Plus, you’ll get a double dose of musical brilliance with performances from the 27th Street Brass Quintet and the Dove String Quartet.
Jingle Ball 2024 | Dec 6
This isn’t your average holiday party. Jingle Ball is back for its third annual holiday EDM bash, and it’s taking things up a notch. Local DJs and headliner Maddy O’Neal will take the stage in a transformed Midtown Ballroom, creating a holiday wonderland filled with an instant photo booth, activities and a whole lot of dancing. Think of it as a one-night festival with all the holiday spirit.
Swingin’ Tower Christmas | Dec 20, 21, 22
Looking for a family-friendly way to celebrate the season? Swingin’ Tower Christmas has all the holiday tunes and carols you can handle, performed by a 16-piece big band. Hosted by Mollie Tennant, it’s a show that’ll get the whole family into the holiday spirit with some toe-tapping tunes.
Wreath-Making Workshops
The holidays are all about getting your hands in the festive spirit, and what better way to do that than by crafting your own wreath? Whether you’re a crafting pro or just looking for a fun, hands-on activity, these wreath-making workshops are the perfect way to add some personalized charm to your holiday decor. Here’s where you can get crafty this season:
Get your creative juices flowing at a Wreath Making Workshop with Summer Robbins wreath-making workshop. With small bites, drinks and a capped class size, you’ll have all the space and festive cheer you need to design your perfect wreath. It’s crafting and community wrapped into one fun afternoon.
Summer Robbins Wreath Workshop
Holiday Wreath with Leah Thompson of Stumpmunk Farms | Dec 1st & Dec 7th
Join Leah Thompson at Space in Common for a wreath-making workshop that’s all about fresh, organic greenery. Leah will guide you through the entire process—from layout to finish—while you learn about the plants and flowers used, all sourced from her farm in Sisters.
Time to swap your regular running gear for something a little more festive. From ugly sweaters to reindeer headbands, these holiday-themed runs are a fun way to stay active and get in the seasonal spirit.
Ugly Sweater Run | Dec 7, 2024
It’s the 4th Annual Ugly Sweater 5K in Sisters, and it’s as festive (and hilarious) as it sounds. Run or walk through a scenic route while rocking your favorite ugly Christmas sweater, and cap it off with a post-race party at The Barn food truck pod. Bonus points for joining as a team and showing off those wild sweaters. A portion of the proceeds goes to Living Well With Dementia and the Outlaws Downhill Ski Team.
Photo courtesy of Run Sisters Run
The Reindeer Rush | Date TBD
The Reindeer Rush gives kids and families a chance to run the same route as the Bend Christmas Parade. Registration is free, and the first 500 kids get a whimsical reindeer headband.
Holiday Season at the Old Mill District
The Old Mill District transforms into a holiday haven, offering everything from sparkling lights to festive performances. With a mix of shopping, music and holiday cheer, it’s the perfect place to create memories with family and friends this season.
Photo courtesy of the Old Mill District, by Gwen Shoemaker
SantaLand
Step into SantaLand at the Old Mill District and you’ll feel like you’ve walked straight into a holiday storybook. Open on select days from Nov. 29 through Dec. 23, it’s the place for kids (and adults) to visit Santa, snap a photo and even send off a letter to the North Pole. Plus, with the Tree of Joy providing gifts to families in need, this spot really captures the spirit of the season.
Holiday Lights Paddle Parade | Dec 13
If you’ve never seen kayaks and paddleboards lit up like holiday trees, you’re missing out. The Holiday Lights Paddle Parade turns the Deschutes River into a river of lights, with paddlers cruising through the water in light-adorned boats. It’s a magical display that will make you feel like you’re in your own holiday movie.
Menorah Lighting | Dec 25
Celebrate the Festival of Lights at the Menorah Lighting in the Old Mill District, hosted by Chabad of Central Oregon. Starting at 4 p.m., join in the festivities with music, hot drinks and food. It’s a beautiful way to commemorate the spirit of Chanukah with the local Jewish community, and all are welcome to attend.
Photo courtesy of the Old Mill District, by Gwen Shoemaker Photography
Central Oregon’s resorts know how to do the holidays right. From sleigh rides and ice skating to cozy dining experiences, these spots are the perfect getaway to create lasting holiday memories.
From festive runs and family-friendly performances to cozy resort getaways, Central Oregon is filled with ways to celebrate the season. So whether you’re looking for adventure or just want to enjoy some holiday cheer, there’s plenty to make this season unforgettable. For more details on upcoming events, check out our full calendar of celebrations.
That Guy’s Bistro Brings Flavorful Philly’s to Bend
Craving flavorful, satisfying and homemade fare? That Guy’s Bistro delivers on all three. With three locations in Bend and Redmond, this food truck turned brick-and-mortar bistro has only continued to grow. It’s being lauded for its delicious salads, pizzas, burgers, and, most famously, its signature Philly-inspired open-faced sandwich.
In 2018, he guys behind That Guy’s Bistro launched their first food truck in Redmond, followed by one on Bend’s northside in 2022, and finally opening a brick-and-mortar location in southeast Bend this past March. Its continued growth and the praise customers offer up is more than understandable once you take your first bite.
Photo courtesy of That Guy’s Bistro
What You Can Expect on the Menu
With a range of bistro-style fare, from wings to pretzels, flatbreads to burgers, That Guy’s knows how to do a lot of things well. But the shining star is definitely the variety of takes on their “Filly” sandwiches, a twist on the iconic Philly-cheese steak, each served on an open-faced flatbread with plenty of options to satisfy every palate.
The Pesto Chicken Filly is flavor-packed, featuring marinated and grilled chicken breast, provolone, pistachio-basil pesto, tomato, lettuce, garlic aioli, all drizzled with balsamic glaze on warm flatbread. Next up, the Veggie Filly is perfect for the vegetarian who still craves the satisfaction of a hearty sandwich. A colorful medley of onions, mushrooms, peppers, and roasted greens topped with melted provolone cheese and a garlic aioli are stacked atop the signature That Guy’s flatbread, making it a warm and nourishing meal.
Photo courtesy of That Guy’s Bistro
Finally, the Tri-Tip Filly is closer to what you may expect when ordering a Philly-cheese steak sando, served with That Guy’s specialty tri-tip steak. Grilled to perfection and adorned with a mix of marinated onions, mushrooms, and red peppers, then smothered in melted provolone and a drizzle of garlic aioli, this signature masterpiece is juicy, satisfying and full of flavor.
These items only scratch the surface of what’s available on the menu—plan a few trips with an empty stomach to get a taste of everything That Guy’s Bistro has to offer. Looking to take the flavors home? That Guy’s Bistro sells many of its popular sauces, seasonings and marinated meats so you can cook up your own bistro-inspired meals.
Across the high desert, skiers and snowboarders eagerly await Mt. Bachelor’s opening day announcement. Hoping for the sight of snow-covered peaks isn’t enough for many hardcore winter devotees, who are called to action at the first signs of snow. Increasing impatience leads them to check weather apps and text friends to see if their favorite preseason spot has enough snow for some short runs before the ski area begins its chairlift operations.
For those anxious to test their ski or snowboard legs and get a jump on the season, early November is the time to head out and earn some turns before the lifts open. Just don’t forget to prepare mentally and physically to keep that childlike enthusiasm strong for all of winter and the better part of spring.
Photo by Christian Murillo
Train for the Season
One essential component to making the whole season as enjoyable as possible lies in the mental and physical preparation. Boss Sports Performance Director of Performance Erik Jorgensen recommends single leg exercises and working on dynamic core strength to ward against early season injuries, such as knee ligament and hip flexor strains. “People should take their time building up to more intense ski sessions and longer days of skiing,” said Jorgensen. “It’s a long season and the snow only gets better.” For support, find winter sports conditioning classes at gyms throughout town or work with trainers to reach individual strength goals.
Upgrade Your Gear
Each year, manufacturers introduce new products to enhance the winter experience. Preseason is a great time to research new products and test existing gear for the upcoming season. When sticking with a trusty pair of skis or snowboard, make sure to get gear tuned and pack a backpack with the 10 essentials: navigation, light, sun protection, first aid kit, knife, fire starter, shelter, food, water and clothes.
“Without a doubt, the most important gear to carry in the backcountry, especially in avalanche terrain, is the snow safety trifecta of a beacon, probe, and shovel,” said Kevin Ganey, general manager and buyer at the Bend-based gear shop Mountain Supply. “Get the gear, get the knowledge through a course, and then get out into the backcountry!”
Many local shops have annual fall parties with discounted, past-season winter gear and new arrivals. Check out Pine Mountain Sports Powderhound Preview and Fundraiser in November. In addition, gear shops begin their rental programs ahead of opening day at the mountain.
First Tracks and Cone Laps
By far, the most popular spot for preseason runs lies on Mt. Bachelor’s Cinder Cone with a hike that takes about 45 minutes to reach the top. The cone is located on Mt. Bachelor’s northern flank with parking available in the West Village Parking Area. The Cinder Cone’s approximately 180 acres of terrain include 715 feet of vertical drop, though preseason means finding the best snow and routes possible. Be careful with your line so as not to end up too far north, thus resulting in a longer hike back for your second lap. Also, take heed of preseason obstacles such as downed trees and rocks not fully covered by the new snow. Remember, all snow riders must obey Mt. Bachelor Ski Area’s uphill travel policy and the cone is not patrolled so no emergency assistance is available.
After tackling Mt. Bachelor’s Cone, explore other preseason options by heading across the street to Tumalo Mountain. This 7,775-foot butte is approachable for skinning or hiking up its 1,400 feet from the Dutchman Flat Sno-Park. Probably the area’s most accessible backcountry spot, Tumalo Mountain allows backcountry enthusiasts to spend the day doing full laps up and down the south side, or dropping into the bowl and hiking back around. Go-getters wake early and take a few laps before work from the time snow hits until it melts in late spring.
When the snow is particularly good, and for some nostalgia, drive Skyliner Road west of Bend and park in the Skyliner Sno-Park. Before the days of Mt. Bachelor Ski Area, the Norwegians built a ski jump on the hill that is directly in front of the parking area. People now use it for sledding in the winter.
Before Meissner, Wanoga or Swampy Lakes sno-parks have enough coverage, nordic skiers looking for early season fun can drive up the Cascade Lakes Highway, park at Dutchman Flat Sno-Park and head west into the more level Deschutes National Forest area.
To watch and learn from the masters of winter sports, Bend’s Tower Theatre kicks off the preseason with a screening of ALL TIME, Warren Miller’s 74th annual film featuring greats such as Olympian Jonny Moseley, “Maine’s finest athlete” Donny Pelletier and an exploration of the birth of the country’s most iconic ski towns.
Perhaps the local’s choice to prepare for the coming of the winter ski season is grabbing a friend and heading to one of the many winter beer release parties. The parties usually include music, gear giveaways, ski and snowboard waxing, and of course, beer. The 10 Barrel Pray for Snow Party has become an annual tradition for more than a decade. Bend Brewing Company partners with Oregon Adaptive Sports each year for their “Sno’d In” Winter Ale release party. Locals have looked forward to the yearly release of Deschutes Brewery’s Jubelale Festive Winter Ale and its accompanying artwork since 1988. So, check the forecast, finish a leg workout, grab a beer, and above all else, pray for snow!
THIS CONTEST HAS ENDED. Thank you for your interest in our Old Mill District sponsored holiday giveaway. Please head over to our Instagram Post to see who won.
PRIZES:
We’re giving away more than $1,000 in OMD gift cards, split between SIX LUCKY WINNERS! Grand Prize: $500 in gift cards / 2 Second Prize Winners: $250 in gift cards / 3 Third Prize Winners: $100 gift cards
4️⃣ Be sure to complete the entry form above – it’s how we will contact you if you win.
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The giveaway ends on WEDNESDAY, December 6, 2023, at 11:59 p.m. Winners will be announced on THURSDAY, December 7, 2023, via email and DM. You must reside in the United States to enter this contest. Per Instagram rules, this contest is in no way sponsored, administered, or associated with Instagram. By entering, entrants confirm that they are 18+ years of age, release Instagram of responsibility, and agree to Instagram’s terms of use.
The contest begins on November 29, 2023, and ends on December 6, 2023, at 11:59 p.m. For the complete list of rules, visit our contest policy page.
Biancha Emery, a 16-year-old Caldera High School sophomore, doesn’t have a driver’s license. She doesn’t even have a permit. Yet, she routinely cruises down steep hills, taking curves and hitting 85 MPH with no brakes.
Wearing spikes, a thin race suit and a helmet, this 16-year-old skeleton racer spends her days throwing herself head first onto a sled so small it looks like a boogie board. At dangerous speeds, she careens down a winding ice track. “Going fast is always fun,” Emery said. “I liked it after my first run.”
Emery’s father is a former bobsledder. When she was 14 and the family lived in Utah, her father suggested she try skeleton racing.
“The first time sucks,” she said, laughing. “It’s really scary. I got bad ice burn and I hit basically every single wall the first time and I said, ‘I never want to do this again.’”
But she was hooked, and she discovered she had a natural skill for steering and judging turns. Though she said she’s not much of a risk taker in other parts of her life, she found a need for speed. Each run takes about 50 seconds and covers close to a mile of ice.
Young But at the Top of the Sport
Though she’s only been competing for a short time, at age 14, Emery became the youngest skeleton racer to ever start from the top of the track at Lake Placid. She’s also the only female skeleton racer on the U.S. Olympic development team and is currently ranked eighth in the world, though she doesn’t think her friends at school really understand what she does. Emery said, “I think a lot of people don’t realize how much really goes into the sport.”
With only two tracks in the United States—one at Lake Placid, New York, and one at Utah Olympic Park in Park City, Utah—Emery travels frequently to compete in Canada, South Korea, Austria and Norway, among other spots.
When she trains during these competitions, Emery is only allowed to do two training runs each day. “The G-forces take a lot out of you,” Emery said.
The G-forces are at their worst on the curves, and Emery feels an incredible amount of pressure on her back, head and shoulders as she’s slammed into the ice because of the force.
“It’s very unforgiving,” she said.
Training in Bend
When she’s not competing, Emery trains daily here in Bend, lifting weights and completing sprint workouts at the Central Oregon Community College track. She also attends training camps, including visiting push tracks where she can work on sprinting, holding and pushing the sled, which weighs about 70 pounds. She also plays lacrosse for Caldera High School.
In a sport with little room for error, crashes happen. Biancha’s mom, Michele Emery, remembers watching her daughter flip while racing at Lake Placid. She held onto her sled so she wouldn’t be disqualified. It’s this kind of athleticism that keeps her calm as she watches Biancha race.
“I have confidence in her. I have confidence in her ability. She’s an amazing driver,” Michele Emery said. “I don’t stress out. I just want her to have the best run she possibly can.”
Emery competes in the Youth Series as part of the USA Bobsled-Skeleton team, a season that starts in October and runs through March, giving her the chance to compete in several international races before the Youth Olympic Games in Gangwon, South Korea beginning January 19.
After that, it’s all up in the air, but Emery dreams of someday competing in the Olympic Games. She knows she’ll still be too young in 2026 when the next Winter Olympics come around. By then she might even have her driver’s license, though Emery’s not interested in getting a car. She wants a motorcycle.
Where to Savor the Festive Feast in 2023 without the Fuss
Thanksgiving in Central Oregon is full of camaraderie, crisp air and holiday joy. Soon, the aromas of turkey and pumpkin pie in the oven will fill the air, beckoning us to gather and celebrate the season of gratitude together. If the thought of spending hours in the kitchen doesn’t appeal to you, though, Central Oregon offers a variety of options for a memorable Thanksgiving dinner away from home. Enjoy all the beloved holiday dishes with none of the cleanup.
Thanksgiving dinner lakeside at Elk Lake Resort is surrounded by the serene beauty of the Deschutes National Forest and the towering Cascade Mountain Range. Diners warm up their bellies with starters such as butternut squash bisque and harvest greens salad before diving into a main course featuring roasted turkey with sage gravy and applewood smoked ham—side dishes like traditional homestyle green bean casserole and roasted garlic mashed potatoes round out the Thanksgiving table. Conclude the feast with a choice of peach cobbler à la mode or a double-layer pumpkin pie. Dinner seating opens at 5 p.m. Prices are $50 per person, with a special Kids Plate for $25. For a delightful holiday experience, make your reservations by calling 541-480-7378 or emailing elresort@gmail.com.
The recently renovated Lodge at Black Butte Ranch hosts a family-style Thanksgiving feast that will produce lifelong memories. To kick things off, enjoy a family-style charcuterie board and pick from an array of appetizers, including butternut squash soup, smoked beet salad, baby kale salad, or burrata and peperonata. The entrée lineup includes Thanksgiving turkey, roast prime rib, northwest salmon, beef short rib or mushroom bourguignon. Indulge your sweet tooth with desserts like classic pumpkin tart, apple cranberry crisp and maple pot de creme. The kid’s menu features Thanksgiving turkey, macaroni and cheese, a cheeseburger and chicken strips. With breathtaking views and a warm, elevated ambiance, the Lodge at Black Butte Ranch provides the perfect setting for a Thanksgiving to remember. Dinner is served from 12 to 4 p.m. with plates priced at $65 per adult and $18 per child. Secure your spot by making reservations online or calling 541-595-1260.
Celebrate Thanksgiving at The Lodge in Sunriver with a four-course plated dinner in their beautiful dining room with meadow and mountain views. The menu promises an elevated feast full of the season’s flavors. Appetizers include a choice of cheese fondue or house milk rolls. For the second course, patrons pick between fall greens and cauliflower bisque. For the heartier dishes, options include dry-aged prime rib, turkey roulade and winter tagliatelle. Sunriver is known as a place known as a place full of family tradition, and this is a place for creating new memories or returning year after year. Thanksgiving dinner is available from 1 p.m. – 8 p.m. Adults dine for $95, kids for $47, and kids under 5 are complimentary with a paying adult. Ensure your place at the table by calling 541-593-3740 for reservations.
Want to keep it a bit more casual? The Thanksgiving special at McMenamins Old St. Francis School is a beloved tradition for many. Alongside their regular pub menu, enjoy a curated selection of Thanksgiving specials to enjoy in the cozy pub atmosphere. Specials include a traditional Thanksgiving turkey plate, cider-glazed pork medallions, northern star wild Alaskan cod and a holiday vegan plate. The ambiance of this historic school-turned-pub adds extra charm to the holiday festivities, and with all ages welcome, the whole family can be together. To save your spot, call 541-330-8563 for reservations.
Juniper Preserve is known as a wellness haven, so you can be sure its “Gobble ‘Til You Wobble” Thanksgiving Dinner will offer a nourishing and balanced buffet of festive food. The feast takes place in the beautiful Chanterelle Dining Room with panoramic views of the juniper forest. The main buffet offers all the beloved holiday staples such as butternut squash soup, crispy Brussels sprouts, classic green bean casserole and more as appetizers. The main courses include pork belly macaroni and cheese, garlic-chive mashed potatoes, cedar plank wild king salmon, and a roast turkey and prime rib carving station. The dessert buffet features a lineup of delicious pies, including pecan pie with bourbon glaze, chai-spiced cheesecake, classic pumpkin pie with pepita brittle and more. The kiddos have their own buffet, which includes classics like mashed potatoes, macaroni and cheese, roast turkey, gravy and more. Dining service begins at 12 p.m., with plates priced at $120 for adults and $45 for children. Click here to RSVP.
Tetherow invites guests to a festive and delicious Thanksgiving celebration. With dine-in and to-go options available, indulge in a menu inspired by Central Oregon ingredients. An abundant lineup of sides includes cornbread stuffing, honey-glazed carrots, candied yams, mashed potatoes, macaroni and cheese, green bean casserole, root vegetable medley and fresh rolls. The salad bar features a beet salad, Caesar salad and Batavia wedge salad. The shining star is the carving station with roasted turkey, honey-glazed ham, house-smoked salmon and a forager’s board. For dessert, choose from brownie bites, Dutch apple pie, pumpkin pie and pecan pie. The dining room will be open from 12 p.m.- 7 p.m. Prices range from $15 for ages 4 and under to $105 for adults, with special pricing for children 5 and up. To reserve your spot, call 541-388-2582.
* Note: Please confirm availability; all Thanksgiving dinners require reservations.
More Thanksgiving Activities in Central Oregon
Get Outside in Central Oregon
Before everyone sits down at the table to focus on the delicious feast at hand, getting outside and moving around is a popular way to start Thanksgiving in Central Oregon. There are plenty of hiking trails in Central Oregon to wander with your family before a day of cooking (and eating).
Top Thanksgiving-Day Runs
The I Like Pie run hosted by Cascades Relay sets up a course in the Old Mill District each year for a race full of family fun, funny hats and plenty of pie. There are two courses for racers to choose from: a 1.5-mile loop and a 5K route. Racers depart from the starting line between 7:30 a.m. and 9:30 a.m. Not only are you doing something good for your body, but race proceeds benefit the Bend Boys and Girls Clubs.
In Redmond, sign up for the annual Redmond Turkey Trot with 5K and 10K courses and a 1K kids race. All racers depart from, and finish at, Sam Johnson Park, with the kid’s race kicking things off at 9 a.m. and the rest of the races starting at 9:15 a.m. in multiple waves. The routes loop through Dry Canyon, with two aid stations along the way. All proceeds from the event go to Bright Eyes Bright Future and Family Access Network.
Black Butte Ranch hosts its own Turkey Trot Fun Run and Walk this year with a short course of 1.2 miles and a longer route of 3.5 miles, both departing from Lakeside Activity Center. Both courses promise beautiful meadow views and breathtaking views of the Cascade Range, weather permitting. The fee is $10, plus a can of food. Proceeds benefit Ten Friend’s Elevate Nepal Initiative.
Ski First Tracks
Opening day at Mt. Bachelor is projected to be Friday, November 24, officially signaling the arrival of ski season in Central Oregon. Just hours after the Thanksgiving dishes are cleared, gear up, express your gratitude for winter’s arrival, and enjoy the start of the ski season.
Holiday Festivities Commence
The weekend following Thanksgiving in Central Oregon doesn’t have to mean a lull in the festivities; Sisterskicks off the rest of the holiday season strong with its Holiday Palooza featuring a parade and tree-lighting ceremony. The lively parade will travel down Main Street toward Fir Street Park, where the annual lighting of the town’s Christmas tree occurs.
Santa Claus makes hispilgrimage from the North Pole to SantaLand in the OldMill District at 10 a.m. on Friday, Nov. 24. This year SantaLand will be indoors between Sweet Tooth Candy Shoppe and Sunglass Hut at 450 SW Powerhouse Dr. Suite 403.
Meanwhile, Redmond is also getting into the spirit with its annual Starlight Parade, which takes over the streets of downtown on Saturday, November 25th. This year’s theme revolves around Dr. Suess’s Grinch Who Stole Christmas and will feature twinkling lights, merry tunes and beautiful floats.
Five Fusion Offers an Elevated Sushi Experience in Downtown Bend
Nestled in the heart of downtown Bend on Wall Street, Five Fusion & Sushi Bar’s exceptional sushi and culinary artistry has firmly established itself as a beloved community cornerstone since 2010. Renowned Chef Sascha Lyon, with a background in esteemed kitchens in New York and Los Angeles, continues to deliver excellence by seamlessly blending traditional Japanese dishes with a touch of French influence.
A Fine-Dining Atmosphere
Upon entering, guests are welcomed into its sleek and sophisticated atmosphere. The interior, characterized by its harmonious blend of wood and glass elements, exudes an air of refinement, creating an ideal setting for a fine dining experience. The seating options range from a well-appointed bar to comfortable booths and tables, with additional outdoor seating available for those who prefer an al fresco experience, weather permitting.
During a recent Wednesday evening visit, commendable service was evident, with Chef Lyon personally extending a warm welcome to patrons, setting the stage for a personalized dining experience. The attentive wait staff provided insightful recommendations, ensuring the timely arrival of dishes. Due to the restaurant’s popularity, particularly on weekends, reservations are highly recommended.
Starters and Sushi Menu
Five Fusion’s offerings strike a balance between creativity and approachability. Its menu is not overwhelming, yet it provides enough variety to captivate taste buds. The selection includes an array of cold and hot appetizers, as well as plentiful sashimi and sushi rolls.
To commence the meal, miso soup, with its comforting warmth, and garlic-spiced edamame, a delightful fusion of savory and garlicky notes, make excellent choices. Another course from the starter menu are Korean Short Ribs, marinated in a lovely blend of sweet tamari and garlic. The result is a harmonious blend of savory richness and subtle sweetness paired with flavorful Kimchi Slaw.
The sushi selection is inventive and fulfilling, with a roll that caters to every taste. Standout rolls include the Geisha roll—an explosion of spicy tuna, salmon, mango, and yuzu tobiko—and the Yasai roll, with avocado, cucumber, carrots, asparagus and micro-greens.
Libations at Five Fusion
Complementing the food at Five Fusion is a variety of libations. The impressive beverage menu boasts a wide array of wine, sake, cocktails and more. Notable choices include The Botanist, featuring Hendrick’s gin, lime juice and a serrano-ginger-cilantro infusion for a refreshing and slightly spicy kick. Alternatively, the Browned Butter Old Fashioned, with infused Bulleit bourbon and Aztec chocolate bitters, offers a rich and indulgent pairing.
Consistently impressive with its refined ambiance, excellent service, and, above all, outstanding sushi, Five Fusion & Sushi Bar is a fantastic night out when cravings for high-quality sushi hit.
Although the end of summer brings shorter days, fall weather brings phenomenal trail conditions for mountain biking in Bend, Oregon. Dry, dusty trails have been hit with some rainfall and cooler temperatures, creating that “hero dirt” mountain bikers are looking for.
In Bend, we are incredibly fortunate to have access to hundreds of miles of singletrack just minutes from our doorsteps. The trails range from family-friendly greens snaking through Ponderosa forests to black diamond jump lines and everything in between. We even have a bike park up at Mt. Bachelor. In Bend, there is a trail for every rider. Probably a beer, too.
Phil’s Trail | Photo by Samantha Weald
The Phil’s Trail and Wanoga Trail Complexes
With nearly 100 trails in the Phil’s Trail Complex, we’ll only touch on a few. Phil’s has something for every rider and every riding style. On the south side of the highway is the Wanoga Trail Complex. The area has 30 trails, and the riding is more advanced.
These are all multi-use trails, meaning you could encounter runners, hikers, and equestrians. Follow trail etiquette, which means yielding to other users. And be careful when descending. Some trails are directional, but others can be ridden in either direction.
It may be a small slice of the MTB pie, but these are some of the best mountain biking trails in Bend.
Phil’s Trail | Photo courtesy of Pine Mountain Sports
Beginner: Green Trails
When discussing mountain biking in Bend, it is hard not to mention perhaps the most well-known trail, Phil’s Trail. This beginner-level, or green, trail descends 684 feet over nearly 6 miles. If you ride Phil’s Trail, be sure to stop at the flaming chicken—you’ll know when you see it.
But, the Phil’s Complex has much more to offer. Linking the three Ticket to Ride trails together forms a nearly 6-mile loop. Rocky climbs, and long, fast descents push the green trail boundary. You can expect climbing and descending to be around 500 feet. Tackle this loop on any mountain bike and ride in either direction.
Phil’s and Ticket to Ride are both great options for kids. Ticket to Ride is especially ideal for kids who are ready for a bit rougher terrain.
Intermediate: Blue Trails
Upper and Lower Whoops in the Phil’s Complex are excellent trails to advance your riding to the intermediate level. Upper Whoops is fast and flowy. While the trail has nothing overtly technical, it has excellent corners, allowing for easily maintained speed. But be aware of uphill traffic. Some riders like climbing Upper Whoops rather than taking the fire road.
Lower Whoops, which is descending only, maintains the fast and flowy feel with the addition of more technical features. We’re talking jumps. The jumps aren’t mandatory, meaning they can be rolled or have a go-around. They aren’t small jumps, though. Ride carefully, even if rolling them. All of this culminates into a trail that is perfect for progression.
You can expect to climb and descend more than 1,100 feet if riding both trails and pedal about 8 miles—4 miles up, 4 miles down.
Tiddlywinks, Phil’s Trail | Photo by Max Rhulen
If you like Lower Whoops, Tiddlywinks is up your alley. Tiddleywinks sits in the Wanoga complex and takes Whoops to the next level with its length, tech, and speed. And jumps, lots of jumps.
Tiddlywinks offers riders a longer and faster ride through the forest. With its mix of rollable jumps, side options, and rock tech, it is an excellent trail for progressing as an all-around rider. Tiddlywinks is also a descending-only trail—no need to worry about riders coming up.
One of the most consequential features is an up-and-over rock roll about halfway down the trail. Look before you leap on this mandatory feature. Going over the bars isn’t out of the question, so don’t be too proud to walk.
Tiddlywinks Trail | Photo by Max Rhulen
Advanced: Black Trails
Looking for an advanced jump trail? Look no further than Wanoga’s Lone Wolf. Lone Wolf starts with a technical rock roll into a short, technical descent. Squeezing between rocks and a tree, Lone Wolf then sends you into a 5-6 foot drop. If you find this to be too challenging for you, Lone Wolf may not be your trail.
Jumps of all sorts continue down Lone Wolf’s 1.5 miles. Expect mandatory doubles, hips, and step-downs averaging 15 feet as you descend nearly 500 feet. Again, if you are not a confident jumper, Lone Wolf may not be the trail for you. Fortunately, Lone Wolf is a descending-only trail—no thinking about mountain bikers climbing.
If jumps aren’t your thing, but you are looking for an advanced trail, head back to the Phil’s Complex and check out South Fork. Getting there is a bit of a bear, but fantastic views await you on the climb. With more than 3 miles and nearly 1,000 feet descending, South Fork always provides miles of smiles.
South Fork is Bend’s option for fast, backcountry descents. The rough and rowdy track quickly gathers speed and incorporates roots, rocks, and natural corners. A modern, full-suspension trail or enduro bike is recommended. Although most riders descend South Fork, some do come up. Hikers, too, so be on the lookout.
Phil’s Trail | Photo courtesy of Cogwild
Other Options to Ride
With hundreds of miles of trails, we are just scratching the surface. Remember that mountain biking in Bend, Oregon, doesn’t stop when the snow flies.
Cline Butte and the Maston Trail System, just north of Bend, are great winter riding options. Maston consists of cross-country green trails with a few blues mixed in. This system is perfect for the whole family. Cline, just across the street, takes it up a notch.
The trails descending the butte are advanced. The terrain is very rocky, steep, and technical—only recommended for more advanced riders.
On the south side of Bend, Horse Butte is another excellent option in winter. These trails are great for the whole family, but it is important to note that the loops are rather long here. Most are more than 20 miles, with the shortest being 10 miles. But, as the trails are multidirectional, you can always ride in a few miles, turn around, and ride out.
Grit Clinics | Photo by Katie Sox Photography
Food, Beer, Rentals, and Extras
No bike? Dying to try a full suspension? Bend has fantastic bike shops to rent from. Project Bike and Pine Mountain Sports offer top-of-the-line rentals.
When your ride ends, head to one of Bend’s many food cart pods. The Lot and On Tap have a vast selection of beer and food options that will make everyone happy.
Mountain biking in Bend is an excellent way to connect with others. Pine Mountain Sports has group rides on the first and third Wednesdays of each month. On the second and fourth Wednesdays, it’s ladies only.
If Wednesdays don’t work, check in with other bike shops—Bend has plenty. If you want to ride solo, plan your route ahead of time. Bend Trails is a comprehensive resource, and having an app like Trailforks downloaded on your phone never hurts. Ride safe!
Luckey’s Woodsman became the latest food truck success story in Central Oregon, welcoming patrons into its new brick-and-mortar location in Sisters this past July. The truck, known for its outdoor-inspired cuisine, initially opened its windows for service in December 2020, setting up shop at the Mt. Bachelor parking lot, then at the Brown Owl and at GoodLife Brewing before embarking on this new venture.
Oregon Roots and Family Ties
Jackson Higdon, the owner and head chef of Luckey’s Woodsman, draws inspiration from his deep ties to Oregon, shaped by his upbringing in Bend and culinary experiences in local restaurants and breweries. Notably, he served as Executive Chef at Crux Fermentation Project for six years. After exploring various culinary roles, the pandemic presented an opportunity to establish Luckey’s Woodsman, a venture rooted in a rich history.
Founded in 1956 by Higdon’s grandparents, Curtis Luckey and Jeanne Solberg, the original Luckey’s Woodsman aimed to provide specialty foods at affordable prices, fostering a loyal following with six locations across Oregon and the West Coast. Economic challenges in the early 1970s led to closures, so Higdon resurrected the name in honor of his grandparents’ legacy, bringing Luckey’s Woodsman into the 21st century.
What’s on the Menu?
The menu draws inspiration from the farm-to-table movement but with its own twist on the trend. Embracing a “forage-to-fork” ethos, Luckey’s Woodsman’s motto embodies Higdon’s mission to craft dishes influenced by the season’s bounty of locally sourced and foraged ingredients. The goal is to offer convenient, healthy, fresh and wild cuisine that nourishes the Central Oregon community. Whether guests order a hearty rice bowl, nachos or a juicy burger, one thing is sure the impeccable quality of ingredients can be tasted in each and every dish.
The Forager Hot Kit is a warm and nutritious meal bursting with fresh flavors. The dish starts with a bed of black (forbidden) rice, offering a nutty base for the creation. Shaved carrots add color and natural sweetness, while wild mushrooms provide an earthy richness. Roasted sunflower seeds give a satisfying crunch, complemented by creamy goat cheese. Mixed in are arugula, shaved radish and a drizzle of balsamic vinaigrette. Diners can choose from various protein options, from tender pork carnitas to blackened tempeh, catering to multiple preferences.
Those craving something a little heartier may want to order one of the Luckey’s Woodsman burgers. The Home Grown features a juicy, pasture-raised, grass-fed burger patty from Splitting Aces Ranch in Prineville. Nestled between a warm brioche bun, the burger is topped with whiskey-caramelized onions, creamy white cheddar, living butter lettuce and fresh tomato, all drizzled with a house-made ranch dressing. The result is a combination of simple, straightforward ingredients that pack a punch of flavor and satisfaction.
A delightful variety of sides are available, featuring options such as salty truffle fries, loaded poutine, indulgent nachos, warm homemade pretzels, creamy mac and cheese, and much more. As for desserts, the sweet conclusion to your meal includes the comforting Luckey’s homemade pies and an ever-changing seasonal selection of delectable specials.
A Welcome Addition to Sisters
Luckey’s Woodsman weaves tradition and innovation into its narrative, honoring a legacy that prioritizes quality in a warm and welcoming setting. For those seeking sustenance during their outdoor adventures, Luckey’s Woodsman provides camper kits to take on the go, and catering options are available for groups craving a nutritious meal. With its nod to family history, friendly hospitality, and ample indoor and outdoor seating, Luckey’s Woodsman is a delightful addition to the growing food scene in Sisters’ vibrant downtown.
Once a month, Rose Archer’s cozy house on Bend’s east side is magically transformed into an intimate restaurant. Over three evenings, she welcomes 60 strangers into her home for a dinner party. It’s a dream come true for the professional chef who took an 11-year break from the food business. “I wanted to be in food again. I wanted it to be a part of my life, and I wanted to throw the most amazing dinner parties ever once a month,” Archer stated emphatically before hosting one of her dinners.
Rose Archer of Luscious Supper Club
After years of dreaming about it, Chef Archer’s Luscious Supper Club was born in December 2022. From that very first dinner party of 14 hand-selected guests, the club has expanded to three gatherings of 20 people each over one weekend a month–with a waitlist of more than 1,100.
Archer and her small team work hard to create an “energetic feeling that’s different from going to a restaurant.” Before anyone arrives for what’s typically a seven- or eight-course supper club meal, the chef and her crew, who’ve been prepping for days beforehand, huddle together and set their intention. “We are here to make each night special and magical. I want people to feel so lit up when they leave that they bring that light back to their own dinner tables, to their own communities, to their own neighbors and that ripples out,” Archer said. That connection starts in Archer’s kitchen where she’s focused on creating something as good for the staff as for the customer. “There’s no front of the house, no back of the house, we’re one team who puts love and energy and light into the food.” In her words, “It’s fun, fine dining.”
She strives for a direct connection with each person attending. Everyone is greeted at the door. If it’s wintertime, they’re shown to the dining room area for welcome drinks and a half hour of socializing. If it’s warmer weather, the happy half-hour takes place in Archer’s beautiful outdoor garden area.
Being invited into someone’s personal space, amongst their plants and books and belongings, has a tendency to open people up. It’s not long before lively conversation ensues and soon, everyone is beckoned indoors to take their seats at two impeccably set long tables. With gorgeous fresh flowers as centerpieces, just-right mood music and ambient lighting, guests are drawn in, getting their first glimpse at the evening’s menu. That’s right, supper club tickets are bought without even knowing what food will be served.
Archer doesn’t divulge the menu until the night of the dinner because she might not decide on what to cook until a few days beforehand, depending on what’s in season or what she finds at the market. “I am inspired by what’s freshest and most amazing right now in this moment.” No matter what month it is, the entire menu screams the season, thanks in part to time spent cooking in Paris, Italy and the Bavarian Alps. Archer explains her style as “very seasonal with a Western European aesthetic, featuring lots of herbs and lots of fresh.”
Whether it’s heirloom tomato gazpacho and salmon tartare in the summer, or hot baby rose potato filled with gruyere puree in the fall, each seasonal offering and each plate invites a collective gasp of awe. With the effusive chef making timely appearances tableside to gush over ingredients or relate an engaging, personal story, guests get to know her and each other over the likes of savory blue cheese tart with golden raisin verjus or perhaps butter-poached spot prawn with Sungold tomatoes. The conversation is lively, engaging, relaxed and connected.
Guests can see Archer and her team at work in the nearby kitchen to appreciate the attention to every detail. Most don’t want the night to end. It’s not unusual for Luscious guests to bond over the delicious meal and end up exchanging numbers and getting together post-Luscious. That is the connection that Chef Rose Archer was hoping for all along.See eatluscious.com.
An outdoor store dedicated to supporting the local community, Pine Mountain Sports is a dynamic community in and of itself. It is driven by a mission to make staff and customers feel welcome and important. At the heart of it all is Dan McGarigle, the shop’s charismatic owner who wakes up every day, looks out his blinds and says one word: “Stoked.” With a love for Central Oregon, McGarigle leads with gratitude, trust and the motto, “People will forget what you do and say, but they will always remember how you make them feel.” Bend Magazine shares a conversation with Dan McGarigle, revealing not only the origins and impetus behind Pine Mountain Sports, but the humility and heart that has made it the champion of community it is today.
Q: Pine Mountain Sports has been a cornerstone of the outdoors community in Bend since 2000. Tell us about its origins.
I was the kid with the garage where all the BMX kids hung out—I had all the little drawers with all the little bike parts. In the summer, we’d build ramps and fly off these big jumps into a pond. Then we’d go back to my garage and rebuild our bikes. In spring of ‘96, I moved to Bend and got a job working as a bike mechanic at Hutch’s Bicycles Westside–I was there until 2000 when the guys at Hutch’s jumped on an opportunity to open what was then the second outdoor store in all of Bend. I walked into Hutch’s one day, and the manager said, “Dan, we want you to run this new store for us.” So I did. After three years, I purchased Pine Mountain Sports from Hutch’s and moved into [the Century Drive] location in 2004.
Q: To what do you attribute Pine Mountain’s longevity?
I love bikes and I love skiing. But I don’t believe my passions for those activities would have fueled me to stay in this industry. Providing an outstanding experience to our guests and participating in the community at the level that a business can are the things that keep me passionate about what we do. The great thing is, it makes my mom smile. And if something makes my mom smile, I know I’m doing it right.
Q: Your Community Ambassador program has benefited so many nonprofits in our community. How did it get started?
We were fortunate to have Bob Woodward work in the retail store for a year and that’s like having Michael Jordan play on your 8th grade basketball team. He said, “You can continue to offer goods and services to the community and hope that they come to you, or you can go out to the community and tell them why.” This was one of the first times I saw the difference between working in the business versus working on the business. We started a 1% program–donating to five nonprofits here in Bend; but we weren’t maximizing the story that could be told. So we designed the Community Ambassador Program–partnering with one nonprofit for an entire year—using our vehicle to tell their message. Nonprofits have a hard time connecting with small businesses and individuals, especially inside the outdoor community of Bend. That’s where the magic of this program is–we’re simply just connecting the dots. The money raised is essential, but what’s more important is that we are giving nonprofits the opportunity to form new relationships. We focus on access to education, healthcare, shelter and food–the bare essential needs of a family. The magic about the nonprofit community here is that they truly lift each other up. That builds a lot of camaraderie, and we get to be part of that network. I don’t know what feels better than providing a family shelter or making sure kids don’t go through the weekend without a meal. It’s just the right thing to do. And it makes my mom smile.
Q: What do you want people to say when they hear the name Pine Mountain Sports?
“I love going there.” We’ve learned that what we do is one small part of the whole picture– it’s how we do it that matters. A while back, we had a customer named Wes who loved us, but we weren’t providing him the best service. He actually wrote a song about us that went, “Danny, without consistency, you’ll never have integrity.” That messaging came at a really important time for the development of the organization, but also for my personal development. I wasn’t taking the opportunity to evolve into a true business owner. I needed to learn. I wanted to become a better business leader, a better general leader and more importantly, a better person. Our goal is really simple: we want people to be in a better mood leaving here than when they walked in the door. What do I want people to say when they hear the name Pine Mountain Sports? I want them to say, “Man, I love that place.”
Beyond the stunning natural beauty of Central Oregon, the region is also known for its vibrant and connected community. To honor and give back to the locals who live, work and play here throughout the year, numerous restaurants and breweries in the area host weekly “Locals’ Nights.” These evenings provide an opportunity for residents to unwind, connect and enjoy exclusive discounts. In this guide, we explore some of the favorite locals’ nights that Central Oregon has to offer, spanning from Bend and Redmond to Prineville.
MONDAYS
Silver Moon Brewing
When: Every Monday, all day
What’s in store: Silver Moon Brewing, nestled just a few streets east of downtown Bend, shows its appreciation for locals every Monday. Gather your crew and enjoy a delightful offer of $3 pints all day long. The fun continues into the evening with free live music by the talented Bluegrass Collective, performing in the Taproom from 7 p.m. to 9 p.m. If you’re in the mood for laughter, take advantage of the free Open Mic Comedy Night in Silver Moon’s Webfoot Garage space from 7 p.m. to 9 p.m.
Deschutes Brewery
When: Every Monday, 4:30 to close
What’s in Store: Deschutes Brewery sets the stage for a memorable Monday night with $5 pints and mouthwatering $10 burgers, including their classic pub burger and a delightful veggie burger. It’s the perfect way to kick off your week.
On Tap
When: Every Monday, all day
What’s in Store: Mondays at On Tap are all about happy hour, featuring $1 off on ALL drinks, ALL day long. It’s the perfect way to brighten up the start of your workweek.
TUESDAYS
Crosscut Warming Hut No. 5
When: Every Tuesday, all day
What’s in store: Crosscut Warming Hut No. 5 warmly welcomes everyone on their “Locals’ Day” every Tuesday. They extend their generosity by offering a friendly $1 discount on all draft products to visitors. You can cozy up in Crosscut’s inviting wood cabin or savor a pint by the fire pits. Either way, you’re sure to be surrounded by great company.
Kobold Brewing
When: Every Tuesday, all day
What’s in Store: Tuesdays at Kobold Brewing offers $1 off pints all day long. It’s a great opportunity to savor their exceptional brews without breaking the bank.
Bevel Craft Brewing
When: Every Tuesday, all day
What’s in store: Bevel Craft Brewing ensures their “Locals’ Day” is packed full of community and camaraderie. They present $4 Bevel beer, local cider and a $1 discount on wine. Grab your beverage before ordering the perfect snack from one of the onsite food trucks.
Photo by Valarie Doss
Bend Brewing Company
When: Every Tuesday, all day
What’s in Store: Bend Brewing Company welcomes locals with open arms, offering the perfect excuse to savor their exceptional brews at a wallet-friendly price of $4 per beer. Whether you prefer sipping your brew on their expansive lawn, gathered around the inviting fire pits, or cozied up inside you’re sure to have a fun time.
WEDNESDAYS
Wild Ride Brewing
When: Tuesdays and Wednesdays, all day
What’s in store: Wild Ride Brewing, with locations in Redmond and Prineville, extends the tradition of locals’ night to both Tuesdays and Wednesdays. On “Takeout Tuesdays,” you can enjoy 64-oz. growlers for just $9, and “Wild Card Wednesdays” feature $3 pints. With such incredible deals, Wild Ride Brewing ensures that locals have a fantastic time exploring their offerings.
Flights Wine Bar
When: Every Wednesday, all day
What’s in Store: Locals Night isn’t just for beer lovers, Flights Wine Bar has you covered with Wine Wednesday. Enjoy happy hour all day, with discounts on glasses, beers and appetizers. It’s a delightful way to break up the week and unwind with your favorite beverages.
Three Creeks Brewing
When: Every Wednesday, all day
What’s in Store: Wednesdays at Three Creeks Brewing will leave you satiated with its Local Steak Night, featuring a 7oz sirloin, mashed potatoes and sautéed veggies, all for just $12. It’s a midweek treat that’s sure to satisfy your cravings.
THURSDAYS
GoodLife Brewing
When: Every Thursday, all day
What’s in store: GoodLife Brewing knows how to have a good time and does an excellent job at making locals feel truly special. GoodLife Brewing’s “Locals’ Day” is a Thursday tradition, running from noon to 9 p.m. It features $4 Pint Specials and the unveiling of new beers on tap, offering beer enthusiasts the opportunity to sample fresh brews. GoodLife Brewing’s commitment to the Central Oregon community shines through in these weekly gatherings.
These Central Oregon locals’ nights are an effort to show some love to those who call this region home and to bolster our connected community. Whether you are a connoisseur of craft beer, a fan of cider, or simply someone searching for a warm and welcoming atmosphere, these Central Oregon venues are here to make sure you know that you’re a valued part of the community.
Poke bowls and Cubano sandwiches might not be typical brewery fare, but Boneyard Beer in Bend has always done things a bit differently. From its unconventional beginnings (with a “boneyard” of old brewing equipment sourced from 13 different breweries nationwide), to its distinctive grunge aesthetic and its anti-pub pub food, Boneyard Pub stands apart.
Not Your Classic Brewery Ambiance
Boneyard Beer, which started brewing in 2010, opened its current location on Division Street in 2018 and established itself as more than just a brew pub. With an impressive array of more than 20 taps, they serve clean, balanced beers perfectly complemented by a menu of delicious cuisine. So delicious the pub’s motto is, “Come for the beer, stay for the food.”
The large pub offers three distinct areas to suit your mood: its beer hall, a cozy private corner bar with plush seating, or an expansive wrap-around patio complete with fireplaces and outdoor heaters, and fantastic views of Pilot Butte. Nestle up and browse the menu; it’s guaranteed to offer a few surprises.
The Anti-Pub Pub Food
The Thai Peanut Bowl is a fusion of flavors and textures, featuring pickled onions, crisp cucumbers, edamame, fluffy rice, mixed greens, tofu fried to perfection, and a medley of cilantro and basil. Topping it all off is a generous drizzle of deliciously spicy peanut sauce. You can also swap for chicken as your protein choice.
Photo by Kevin Prieto
The Cubano sandwich is a must-try for anyone craving Latin flavors. It boasts marinated crispy pork, black forest ham, Swiss cheese, pickles, yellow mustard and mayo, all tucked into a warm hoagie. The balance of flavors is just right, with the savory pork and ham complementing the zing of the pickles and creamy Swiss cheese.
The appetizers and side orders are not an afterthought. Consider adding a side order of the polenta tots to your meal. These little nuggets are made from creamy polenta and served with a togarashi sauce, offering a hint of spice. And, of course, one of Boneyard’s exceptional craft beers is a must-have addition to the experience.
Boneyard Pub in Bend is a Must-Visit
From its origins in an old mechanic’s garage in Bend’s Historic District to the new Division Street pub, Boneyard Pub has set itself apart as a brewery where patrons can savor exceptional beers and delicious food. If you’re in Bend and searching for something beyond fries and burgers to pair with a locally renowned microbrew, Boneyard Pub is your destination.
We’ve teamed up with Visit Central Oregon on a giveaway that celebrates the flavors of our area. So, get ready to embark on a culinary adventure through the heart of Central Oregon!
TO ENTER to WIN our Savor Giveaway
1️⃣ Head over to our Instagram Post comments, tag a friend you’d love to dine out with AND the restaurant you hope to win from.
2️⃣ Repeat a few times! NOTE: Each comment = 1 entry.
3️⃣ Complete the entry form:
The Savor Prizes
We’re giving away more than $2,000 in gift cards to some of Central Oregon’s most beloved local restaurants and businesses, split between several lucky winners! Here’s the list of who can win from:
NOTE: Giveaway ends on WEDNESDAY OCT 25, 2023, at 11:59 p.m. Winners will be announced on OCT 26, 2023 via email and DM. You must reside in the United States to enter this contest. Per Instagram rules, this contest is in no way sponsored, administered, or associated with Instagram. By entering, entrants confirm that they are 21+ years of age, release Instagram of responsibility, and agree to Instagram’s terms of use. Please see our CONTEST POLICY PAGE for a complete list of rules and restrictions.]
Sponsored Content: A Celebration of Contemporary Culture in an Iconic Landmark
Since 1940, a neon sign has towered over Bend’s Wall Street casting gold, green and purple illumination onto the marquee below. The Tower Theatre first opened its doors in the early months of World War II and has been an iconic symbol of downtown Bend ever since. With travertine marble imported from Italy, acoustical tiles and an avant-garde women’s lounge gracing its interior, the theater brought Art Deco Streamline Moderne architecture to Central Oregon design at the time. For decades, the brightly lit marquee shined with Hollywood hits, Vaudeville shows, plays, dancers and musicians, enticing theater-goers with live stage performances and the allure of the silver screen.
The Re-Birth of the Tower
After falling into disrepair in the ‘90s, the Tower Theatre underwent a complete renovation supported by a collective fund-raising effort and the motto: “Encore! The Return of the Tower Theatre.” In 2004, the community celebrated the theater’s grand reopening and the marquee shined brightly again. Welcoming patrons with 3,198 of additional square footage, a new orchestra pit with a motorized sypra lift, new box seats, an expanded lobby with a refreshments area, state of the art sound and lighting, and video with 35mm projection capacity, the new design stayed true to its Art Deco Streamline-Moderne origins. Perhaps most unforgettable for all who enter its doors is the strikingly bold and sophisticated carpet that fills its interior with lavish geometric appeal. Known affectionately as “Bend’s Living Room,” The Tower Theatre has been a vibrant celebration of the arts and community for decades.
Photo by The Speedy Butterfly
Central Oregon’s Top Spot for Live Performances
Drawing performers from near and far, the Tower entertains audiences of up to 486 people for everything from film festivals, acrobatics and concerts to theatrical performances, lectures and ballets. With Central Oregon becoming one of the top destinations in the Pacific Northwest and situated between major cities such as Sacramento, Portland, Seattle, Eugene and Boise, the Tower draws acts seeking an accessible and economical weeknight venue while en route to other stops, or as a destination itself. Many visitors find their way to Bend to embrace the wonder of its natural playground and are pleasantly surprised by the thriving local arts culture with the Tower Theatre at its core. With multiple, diverse performances taking place each week for 65,000 patrons annually, the Tower Theatre is the most equipped and experienced performance space east of the Cascade Range.
Considered Central Oregon’s centerstage, the intimate size of the theater is an attractive draw for both the audience and the performers, as it allows for a more up-close and shared experience. Creating an ideal “off-Broadway” vibe, the Tower is a perfect place to try out new performance ideas, produce original projects and stage scaled-down versions of larger shows. Audiences delight in sitting a mere 40-feet away from Hall of Fame and world-renowned performers.
Photo by The Speedy Butterfly
Vision of the Tower Theatre Foundation
The nonprofit Tower Theatre Foundation, a collaborative community organization, was created in 1997 to revitalize and manage the popular venue. Driven by its belief in the power of the performing arts to strengthen community and improve quality of life for people of all ages, the Foundation is committed to providing high-quality events and educational programs which appeal to diverse audiences. Working with local-area schools and hosting myriad non-profit organizations each year, the Foundation continues to inspire and support an appreciation for the arts and community.
Igniting a passion for the arts in youth is at the core of the Tower Theatre Foundation’s mission. In addition to engaging LessonPLAN programs created to captivate young audiences, the Foundation established the Doug Watson Scholarship for Performing Arts to inspire and support students as they pursue education in the arts. Honoring the legacy of Doug Watson, a local theater-enthusiast who dedicated his life to promoting the arts, the Foundation awards scholarship funds to a group of high school seniors each year, empowering them to thrive in their creative journeys.
Photo by Larry Rosenberg
Downtown Bend’s Vibrant Centerpiece
Located right in the heart of Bend’s vibrant downtown, the Tower Theatre is nestled among nostalgic and nouveau restaurants and bars, charming boutiques and local coffee shops. Drawing locals and visitors alike, the Tower’s diverse offerings are a perfect culmination to a Central Oregon day, whether wrapping up a day of outdoor adventure or an exploration of the dynamic towns or trails that dot the high desert region. The shows at this historic, independent and non-franchise venue make all who attend feel the energy of the local scene, bringing cultural flair and the spirit of community to a Central Oregon visit.
Photo by Benjamin Edwards
Every season of the year, the Tower’s marquee is filled with contemporary singers, dancers, comedians, musicians, actors and speakers of today, enriching the community with the ever-changing landscape of the performing arts and diverse perspectives and manifesting the Tower Theatre Foundation’s belief that art is the cornerstone of the human experience. Live like a local and follow the shining lights that have marked the skyline of downtown Bend for close to a century. Thriving as Central Oregon’s premiere stage since the 1940s, the iconic Tower Theatre awaits to entertain, inspire and connect all who enter its doors.
Creating well-designed metal fabrications for homes, businesses and public spaces requires a clear artistic vision and refined technical skills. That’s exactly what Doug Wagner, owner of MODERNFAB, brings to the table. Wagner brought his business from Missouri to Central Oregon more than a decade ago and builds everything from fireplace facades to hand railings, furniture, cabinets, sculptures and all types of custom projects. He shared with us some of the stories behind his craftsmanship.
Q: How did you first become interested in fabrication?
A: I started out building with Legos, which gave me problem- solving skills early on. Growing up in Missouri, I had access to my dad’s shop and metal-working tools, and also enjoyed sketching everyday objects, which taught me to have a trained eye. I found that working with my hands and using materials that I could get quick, visual results with was satisfying.
How did your artistic pursuits lead you to starting your business, MODERNFAB?
After high school, I attended the Kansas City Art Institute, graduating with a degree in fine arts. A couple years later, I came back to the Art Institute as a staff member in the metal shop and taught a few elective classes. I started working on my own projects between classes. Before long, I was taking custom orders for metal fabrication projects, and the business was born.
How did you end up in Central Oregon?
In 1999, my wife Shelly and I took a road trip through the Pacific Northwest. While we really blazed through Bend at the time, we had heard “Bend is the new Boulder, Colorado.” We kicked around the idea of moving to Oregon for years, and finally in the summer of 2010 made the leap, along with our daughter, who was 6 at the time. Once we were settled, I focused on rebuilding my business with local clients.
How would you describe your design style?
Clean, minimal and modern details make me happy, hence [the name] MODERNFAB.
Walk us through the process of creating something start to finish.
The process usually starts with a meet and greet with a client to define the parameters of the project. Collaboration happens among all parties involved to start understanding the design intent, materials, finishes and budget. I start with renderings to create a visual reference for approval, and then the project can be built and installed.
What is it like running your own business and working with clients?
I treat every project like it’s for my own home. This creates a sense of pride, ownership and gratitude, knowing I am building a project that will get visual attention or be used daily as a functional part of someone’s life. A lot of my work is about building trust with clients, which means making them feel comfortable and educating them about the process.
Do you have any favorite projects?
I build so much, it’s really difficult to have a favorite, but a few projects stand out in my memory. One of my favorite pieces was a permanent sculpture for Central Oregon clients who wanted the piece for their home in San Francisco. They gave me a desired size, a budget and a bit of inspiration, and I started designing. Logistical considerations included transporting the piece to California and installing it on the rooftop garden of a garage, so it couldn’t be too heavy. The finished piece was made of 3/8-inch thick aluminum, cut with a water jet and then triple-powder coated in a shiny bright orange color.
Do you have any projects on public display in Central Oregon?
Several. A fun spot to check out is Stoller Wine in the Box Factory, which has some of my furniture, benches, a large facade cooler wall and drink taps. While at the Box Factory, also check out Modern Games where there are a couple large-scale tables and benches that I built. Then swing by Lone Pine Coffee Roasters downtown; I built the large steel- and-glass window front system that separates the sitting area from the coffee-roasting and bagging space.
What’s next for the company and your future?
I’d like to work toward more art-based sculpture work, in addition to keeping up with the architectural demand. I recently designed and built my own home, as well as a work studio on property on the outskirts of Bend. I won’t have to hustle quite as hard to pay rent on a shop since I can now work from home. I’m looking forward to spending more time on projects that inspire me creatively and artistically.
Backporch Coffee Roasters: A Central Oregon Favorite
If you’re passionate about coffee and have spent any time in Central Oregon, chances are you’ve been to one of Backporch Coffee Roasters’ four locations, and you may already be a regular. If so, we understand why; the attention to detail that goes into Backporch coffee, from bean to cup, is evident in every delicious sip.
Ethical Coffee Sourcing
One of the standout qualities of Backporch Coffee Roasters is the company’s commitment to purchasing ethically grown coffee beans. Sourcing 100% Arabica beans from Indigenous farms worldwide, the Backporch team forms direct relationships with farmers in El Salvador, Burundi, Colombia, Costa Rica and more. This direct-trade method ensures that the production honors and fairly compensates the hardworking farmers who dedicate themselves to their craft, allowing us to enjoy a quality cup of coffee each morning.
Photo courtesy of Backporch Coffee Roasters.
Eco-Friendly Roasting
Once the beans have completed their journey to Central Oregon, they are roasted with precision on a Falcon Loring Roaster, a piece of machinery with an impressive legacy, initially manufactured by NASA scientists. Backporch’s commitment to sustainability is able to shine through in the roasting process, as the Loring Roaster allows it to save up to 80% on fuel and produce coffee that’s virtually smokeless compared to conventional methods.
The Menu at Backporch Coffee Roasters
Enter any of the Backporch locations and be met with the warm, inviting smell of freshly roasted coffee, along with the joyful sound of mugs clinking and community chatter. The Backporch menu offers an array of options that cater to every palate. Whether you’re in the mood for the rich intensity of a cortado, the creamy embrace of a latte, the sweet allure of chai or the simplicity of locally produced tea, Backporch has it all. From the ethically sourced beans to the precision of their roasting process and the artistry of their baristas, every Backporch beverage tells a story of quality and dedication.
Tasty Haven Bakery Collaboration
Photo courtesy of Backporch Coffee Roasters
Pair your drink of choice with one of Haven Bakery’s tasty pastries, and you’ll be in for a treat. A local bakery and partner of Backporch, Haven Bakery sources non-GMO and organic ingredients, prioritizing regional farm partnerships and sustainability. The result is an array of delightful breakfast options, from traditional handmade bagels to reimagined pastries and breads. Your mouth will water just looking at them!
Two Decades of Delicious Coffee at Backporch
Backporch Coffee Roasters stands out with its commitment to quality, the environment and the local community. For nearly two decades, owner Dave Beach’s dedication and love for his hometown have fostered a devoted following of coffee lovers and a staff of more than 30 employees. So, whether you’re looking for your daily caffeine fix or a tranquil spot to savor a warm drink and tasty treat, Backporch Coffee Roasters invites you to embrace coffee as it’s meant to be served.
Norman Built: Making it Just Right For a Family of Builders
When two custom home builders come together–one to create a home and the other to live in it–symbiosis happens. Tami and Bill Taylor of Anchorage, Alaska, were thinking of having a home built in Central Oregon and stopped by Norman Building & Design’s Bend headquarters to see their son Patrick, an architectural designer, who was working for the company at the time. The Norman business model of providing all services under one roof–from architectural concept to construction, interior design and furnishings–appealed to the couple as an efficient way to move through the process with a respected local company.
The idea to build a home started with a golf game. Patrick was standing near a tee box when he noticed an empty lot nearby and thought to himself, “I’m going to build my mom a house there.” His parents had made several unsuccessful offers on resale properties in the city. As a residential real estate agent in Anchorage, Tami knew how to craft an offer with good terms, but other buyers offered more. Meanwhile, Patrick mentioned the lot to his dad, a builder himself, who took the idea to the next step. During Christmas dinner in 2020, Bill told Tami, “I bought a lot for you.”
Patrick said that in 40 years of building custom houses, his parents never built a dream home for themselves. “We were so excited to have Patrick design our home and have Norman build it,” Tami recalled. “With the talent they have in-house, I was wowed by every Norman home Patrick took me through. I wanted our Bend house to be welcoming and serene, with a touch of awe.”
Jim Norman, founder of Norman Building & Design, started out in 1977 and over the years built a reputation in the luxury home market for classic Northwest lodge styles. The Taylor house would represent Norman’s entry into the contemporary housing market.
Creating a Prairie-Style Home with Mid-Century Modern Touches
For the past 31 years, the Taylor family had lived in a Craftsman-style home with what Tami calls “heavy interiors.” A second family home in Kona, Hawaii, nudged the Taylors closer to a modern, lighter aesthetic. The Bend home would carry the modern theme further by incorporating elements from Prairie-style architecture–a distinctly American design from the early 20th century founded by Frank Lloyd Wright–and mid-century modern elements.The fusion of both designs creates a dwelling that blends with its surroundings, has open and airy spaces, large windows, horizontal lines and simple, unfussy finishes.
Patrick designed the house, and Norman’s senior interior designer, Selah Ewert, worked closely with Tami, who has 37 years of experience in the design world as owner of an interior design company in Alaska along with her real estate career. “I have the exterior architecture brain, and Mom has the interior design brain,” Patrick said.
“It was a high honor to be trusted with another builder’s project,” said Brittany Grogan, another interior designer with Norman. “We all tried to keep a modern and minimalistic, design-forward look with clean lines. It reflects more of what [Norman] is doing, with a brighter take on a traditional Northwest home.”
The New Home Details
Completed in late 2022, the 2,500-square-foot residence includes three bedrooms, three baths and a three-car garage. The floor plan interconnects the kitchen, dining and living spaces, and facilitates a seamless flow into outdoor spaces, such as the southwest-facing covered courtyard. “All the public areas are staggered to look down the fairway onto the lake,” Patrick said. The design purposely blocks the view of nearby homes by opening up to the golf course.
A shed roof created a 12-foot ceiling over the kitchen, bringing in the morning light from the east and sloping downward over the west-facing dining room, giving it a more intimate feeling that welcomes the last splash of the day’s rays. Patrick notes that the shed roof is metal, the first of its kind allowed by the architecture review committee in the home’s golf community.
The fireplace in the living room, built of black stone and hemlock panels, is reminiscent of lava rock and ponderosa pine hearths from Central Oregon’s past, and takes the chill off a wintery night. Ewert designed both the front door and fireplace, with Norman’s in-house woodworking and cabinetry professionals making and installing them.
The Norman design team selected round, oversized wooden pendant lights handmade in Bend, to hang over the kitchen island. Delicate vertical pendants were chosen for the foyer and the dining room table, to contrast with the round pendants.
Norman’s project managers oversaw the construction of the home with Bill’s practiced eye in the background. Since the couple was living in Alaska at the time, Bill touched base with David Norman, project manager, several times during the build-out. “Designing a home a thousand miles away could be difficult, but Norman’s team handled it exceptionally well,” Bill said.
“A home tells your story. It’s uniquely you and communicates something about the people who live there,” interior designer Grogan said. The Taylors brought their vast experience and personal preferences to the task, and Norman Building & Design supplied its full-service expertise.
“Team Norman exceeded my expectations,” Tami said. “I felt I was home the minute I opened the door. It’s exactly what I envisioned.”
Creating well-designed metal fabrications for homes, businesses and public spaces requires a clear artistic vision and refined technical skills. That’s exactly what Doug Wagner, owner of MODERNFAB, brings to the table. Wagner brought his business from Missouri to Central Oregon more than a decade ago and builds everything from fireplace facades to hand railings, furniture, cabinets, sculptures and all types of custom projects. He shared with us some of the stories behind his craftsmanship.
Doug Wagner, Owner of MODERNFAB
How did you first become interested in fabrication?
I started out building with Legos, which gave me problem-solving skills early on. Growing up in Missouri, I had access to my dad’s shop and metal-working tools and also enjoyed sketching everyday objects, which taught me to have a trained eye. I found that working with my hands and using materials that I could get quick, visual results with was satisfying.
How did your artistic pursuits lead you to start your business, MODERNFAB?
After high school, I attended the Kansas City Art Institute, graduating with a degree in fine arts. A couple years later, I came back to the Art Institute as a staff member in the metal shop and taught a few elective classes. I started working on my own projects between classes. Before long, I was taking custom orders for metal fabrication projects, and the business was born.
How did you end up in Central Oregon?
In 1999, my wife Shelly and I took a road trip through the Pacific Northwest. While we really blazed through Bend at the time, we had heard “Bend is the new Boulder, Colorado.” We kicked around the idea of moving to Oregon for years, and finally in the summer of 2010 made the leap, along with our daughter, who was 6 at the time. Once we were settled, I focused on rebuilding my business with local clients.
How would you describe your design style?
Clean, minimal and modern details make me happy, hence [the name] MODERNFAB.
Walk us through the process of creating something start to finish.
The process usually starts with a meet and greet with a client to define the parameters of the project. Collaboration happens among all parties involved to start understanding the design intent, materials, finishes and budget. I start with renderings to create a visual reference for approval, and then the project can be built and installed.
What is it like running your own business and working with clients?
I treat every project like it’s for my own home. This creates a sense of pride, ownership and gratitude, knowing I am building a project that will get visual attention or be used daily as a functional part of someone’s life. A lot of my work is about building trust with clients, which means making them feel comfortable and educating them about the process.
Do you have any favorite projects?
I build so much, it’s really difficult to have a favorite, but a few projects stand out in my memory. One of my favorite pieces was a permanent sculpture for Central Oregon clients who wanted the piece for their home in San Francisco. They gave me a desired size, a budget and a bit of inspiration, and I started designing. Logistical considerations included transporting the piece to California and installing it on the rooftop garden of a garage, so it couldn’t be too heavy. The finished piece was made of 3/8-inch thick aluminum, cut with a water jet and then triple-powder coated in a shiny bright orange color.
Do you have any projects on public display in Central Oregon?
Several. A fun spot to check out is Stoller Wine in the Box Factory, which has some of my furniture, benches, a large facade cooler wall and drink taps. While at the Box Factory, also check out Modern Games where there are a couple large-scale tables and benches that I built. Then swing by Lone Pine Coffee Roasters downtown; I built the large steel- and-glass window front system that separates the sitting area from the coffee-roasting and bagging space.
What’s next for the company and your future?
I’d like to work toward more art-based sculpture work, in addition to keeping up with the architectural demand. I recently designed and built my own home, as well as a work studio on property on the outskirts of Bend. I won’t have to hustle quite as hard to pay rent on a shop since I can now work from home. I’m looking forward to spending more time on projects that inspire me creatively and artistically.
Coming out of the challenges of the past few years has emerged a newfound respect for the home office. Months hunched over a laptop on a couch with virtual meetings at the kitchen table made many people long for a quiet, organized space where work could be a priority.
PJ Hurst Design
PJ Hurst, a Bend-based interior designer, found herself in much the same situation, but with a skillset and design eye that made her DIY home office remodel an inspiration for others. Using a six-week timeline and a variety of low-cost materials, Hurst took an awkward loft space and turned it into a functional, attractive work area–almost creating a nostalgia for those days of endless Zoom meetings. Almost.
The home office was part of a larger remodel of a decidedly country-meets-Pacific Northwest motif—think bears and trees and heavy wood. “It definitely needed to be upgraded,” Hurst said. Luckily, she’s no stranger to DIY.
Taking on a Homeowner Design Challenge
Hurst decided to take on the home office as part of Better Homes & Gardens’ One Room Challenge. The goal of the Challenge? To implement a design and remodel of one room in the house in just six weeks. The upstairs loft area had an awkward nook that measured just 5 feet, 6 inches across, but ran 20 feet long in an L shape. The previous owners had shoehorned a desk in the corner, and it had only one other design element–a giant stuffed bear. Hurst knew she could do better.
“It didn’t really have a flow or a purpose,” she said. The one-room challenge provided a timeframe. She gave herself another parameter–to stay on a tight budget by trying to use repurposed pieces and accessing the bulk of her materials on Facebook Marketplace.
The office space sits outside the primary suite, and Hurst wanted the door to signal to others it was a closed-off space where she could focus. She took inspiration from the charred wood look of Japanese Shou Sugi Ban siding and used a Stikwood product to create a chevron design on the repurposed door. It became the launching-off point for the showstopper centerpiece–the dark beam and box ceiling.
A charred-wood look of the ceiling features Facebook Marketplace-scavenged beams, and it proved to be Hurst’s biggest challenge. “It took a lot of muscle and work to go up and down that ladder,” she said. The beams were heavy, and the boxed angles on the sloped ceiling required hours of work and math to create. “It was more complicated than I could have ever imagined.”
Another risk was the ceiling. She wondered, what if a dark element on the ceiling made the space look smaller? Hurst offset the risk with the window. Fortunately, the openness and light of the loft space kept it from feeling oppressive.
The centerpiece of the Room – The Desk
Another key to a functional workspace for Hurst was a long, L-shaped desk where she could spread out blueprints, paint samples and other plans. Heavy cabinetry would have overwhelmed the space and made it feel smaller. Instead, Hurst installed a floating butcher block from Lumber Liquidators, attached to the wall with heavy-duty brackets. I can stand on that desk, and I have,” Hurst said.
Add engineered oak flooring (another Facebook Marketplace find picked up for $450 from a contractor who had some leftovers), walls with hand-trowled cement created with a readily available product called SureCrete and an oak plywood wall to create an area of interest, and the space came together, looking simple and clean.
Revamping the Stairs
Though not technically part of the office remodel, Hurst’s stair renovation completely changed the look of the home and served as a finishing touch on the loft space. Removing the white, heavy balusters and handrail in favor of dark metal and light wood opened the space and created a sculptural piece–the first thing visitors see when they enter the home.
While Hurst believes most at-home DIYers could handle the bulk of remodeling tasks she took on in her home office, she cautions against working on stairs without professional help.
“It was one of the hardest things I’ve done in my life,” Hurst said with a laugh. “It is best left to the professionals. It took a lot of knowledge, understanding codes and getting everything lined up.”
The stairs create a perfect entry to the fresh new office.
Completing a project such as this is more within reach than it looks, according to Hurst, who said it can be accomplished with attention to detail, patience, and a willingness to spend some time perusing YouTube for instructional videos.
“Design is a language, and to me as a designer, that language can be curated and refined with repurposed materials and just a little can-do attitude,” Hurst said. “It’s easy to just look at Instagram. But it’s so much more rewarding to roll up your sleeves and get your hands into building something, and then to use what you create and have it function well.”
The Bend Film Festival celebrates its 20th anniversary this year. The festival will take place in person at multiple locations in Central Oregon October 12-15, 2023, and virtually, October 16-22, 2023. Since its launch in 2004, the nonprofit BendFilm has worked hard to uplift the art of independent filmmakers, bolster the cultural offerings found in Central Oregon and establish itself as an industry-recognized name. As its 20th milestone festival, BendFilm brings world-renowned filmmakers, enlightening panels, festive parties and a stellar lineup of 122 independent films to Central Oregon.
The 20-Year Bend Film Festival Journey
To thrive for two decades as an independent film festival in a cinematic landscape increasingly dominated by mainstream productions and streaming platforms is no small feat. But BendFilm has done just that, growing in both scale and significance over the years, with more and more programs offered each year.
Recent milestones include innovative festival programs such as its music video program, Indie Filmmaker of the Year award and Indigenous film program. Plus, an annual $20,000 BIPOC production grant. Along with establishing the festival as a platform for emerging talents that fosters creativity and innovation, BendFilm also offers year-round programming at the downtown art-house cinema, Tin Pan Theater, acquired in 2019, as well as screenings at the Tower throughout the year.
Short Films Opening Night
This year’s Bend Film Festival kicks off with a block of short films. As an Academy Award-qualifying festival for shorts, BendFilm has a successful history of programming outstanding short films that go on to earn accolades at the Oscars.
“Some of the best films we see all year are short films. It’s a less recognized and appreciated form, but we’re really into short films as a festival,” said Selin Sevinç, BendFilm’s programming director.
The unconventional opening night program aims to introduce audiences to this thought-provoking art form.
Academy Award-Qualifying Festival with Record Submissions
BendFilm’s consistent success in curating exceptional shorts earned it prestigious status as an Oscar-qualifying festival, a distinction shared by only 27 festivals in the United States. This recognition not only elevated BendFilm’s reputation but led to a surge in submissions. More submissions mean a larger pool of films to choose from, resulting in higher-quality selections. This year’s festival witnessed a record-breaking 75% increase in submissions, with 2,800 entries.
A Filmmaker’s Festival
Beyond bringing excellent films to audiences, BendFilm prides itself on being a filmmaker’s festival, going above and beyond to support and nurture its filmmakers. “We want to make it as easy as possible for them to attend by providing accommodations and travel stipends, something not all festivals do. We also ensure a diverse array of filmmakers gets screen time; we program people who are early on in their careers along with those a bit more established,” Sevinç emphasized. Once filmmakers are at the festival they’re further treated to happy hours, parties and meal provisions, along with casual networking opportunities. “It’s really special for me as a filmmaker and screenwriter that we are doing so much for filmmakers,” added Sevinç.
Indie Filmmaker of the Year: Nicole Holofcener
Nicole Holofcener, a director and screenwriter renowned for her emotionally resonant narratives, was designated BendFilm’s Indie Filmmaker of the Year. Her body of work includes ‘Can You Ever Forgive Me?’ that earned her an Oscar nomination for screenwriting, “Enough Said,” “Friends With Money” and more. Several of her films will be screened at this year’s festival, and she’ll be part of a Q&A session following ‘Friends with Money” and “You Hurt My Feelings.”’ Holofcener’s films are celebrated for their wit, heartwarming narratives and authentic portrayal of the human experience.”Her filmmaking mirrors real life, offering humor and heart without relying on blockbuster extravagance, resonating with most people’s everyday experiences,” Sevinç explained.
Additional BendFilm Events and Programming
“We are hearing Sundance folks talk wistfully about BendFilm, that it’s what an indie film festival is supposed to be like,” according to Sevinç.
This is in part because the 2023 Bend Film Festival extends beyond the silver screens, offering a lineup of educational panels and events. Attendees are encouraged to attend the six diverse panels, spanning topics from industry strikes to groundbreaking documentary filmmaking and Indigenous representation. This behind-the-scenes programming is complemented by festive parties where attendees can mingle with industry professionals and perhaps even rub elbows with a few Oscar nominees. “Bend Film Festival’s allure lies in its unpretentious, inclusive and community-focused attitude,” Sevinç shares.
BendFilm Community Involvement
While the festival continues to grow, its roots remain grounded deep in the local community. BendFilm frequently collaborates with local businesses and establishes year-round community initiatives to ensure that the organization gives back to Bend as much as it receives. The festival has a significant economic impact on Bend, particularly in the downtown area. Thousands of attendees flock to the festival, generating more than $1.1 million in revenue through shopping, dining and lodging, providing a boost to the local economy during its traditional shoulder season.
“In terms of arts and culture, we’re one of the main nonprofits bringing this kind of cultural experience to Bend,” said Elise Furgurson, BendFilm’s marketing and social media manager.
The festival is putting the region on the map for new reasons. “The area is primarily known for its outdoor activities,” shared Furgurson, “but there’s a growing presence of people interested in the arts who want to see more of it and BendFilm is giving that to them.” BendFilm’s engagement with the community, both culturally and economically, underscores the vital role that the arts play in fostering vibrant communities.
Every Thursday evening, a race course is set on the grounds ofThe Athletic Club of Bend. Tires are squeezed by thumbs to check air pressure, riders line up and a starting whistle blows. There are battles among friends and between strangers. Crashes happen. The beer tent erupts in cheers. Somebody wins. Six-packs of IPA are handed out as prizes. High fives are slapped. Then the course markings are gone before the dust even settles. Each September, the Thrilla Cyclocross Series has been the heart of casual bike racing here in Bend for 20 years.
Deschutes Brewery fields one of the largest teams at the local events. Some of their racers are serious athletes. Some are serious beer experts. Some aren’t serious at all—and that’s the point. Their spirit is core to local ‘cross, where it’s more about community than about rankings. Sure, some come to win. But more show up for sunset beers in a makeshift beer garden, to reconnect with dusty-faced friends at the close of a too-busy summer. Here, the efforts of racing are like dues to a social club.
Cyclocross is as fun as ever, but field numbers in America aren’t what they used to be. Portland’s Cross Crusade, the largest CX series in the world in terms of participation, has seen numbers decline from the 1,400-rider start lists at their peak to about half of that during the past several years. There are half as many UCI (Union Cycliste Internationale) level races in the United States today as there were five years ago.
Oscar Guevara (left) and Jeremy Gomez (right)
What happened to the juggernaut that was American Cyclocross?
In a word, gravel.Gravel is—to borrow a refrain from Zoolander’s Mugatu—”so hot right now.”
And there are plenty of reasons why: once quiet road rides feel choked with distracted drivers, and vast improvements in gravel equipment have made soft-roading easier than ever. Not to mention the collective aging-out of a generation of mountain bike riders who are losing their desire to “get gnarly” and finding a desire to just “get out there.” Of course, the global pandemic didn’t hurt the gravel movement either. With moratoriums on events and a sudden aversion to groups, we had more need than ever to escape the crowd, and gravel helped satisfy that urge for many. The wide open spaces of America—and of Central Oregon, in particular—had never been so attractive as from a bicycle during COVID.
When the worst of the pandemic was over, and bicycle racing began to reappear, racers were eager to return to competition but had only been doing long, solitary days in the saddle. Gravel races—generally long, scenic, soft-road affairs—quickly assumed the mantle of “new normal” competition for many. And the more epic (read: longer) they were, the hungrier racers were for them. A 205-mile gravel race in Kansas, Unbound Gravel, quickly rose to become the most important bicycle race in America today.
Gravel racing is awesome. (Read more about some gravel biking routes in Central Oregon.) It’s hard to deny the beauty in covering 50 to 100 miles of new terrain in a day, especially with the help of a pack of riders chasing a finish line. But does it have to be so damn long? At what point does more become less? Finishing a monument like Unbound Gravel, at 205 miles (the mid-length course, mind you) may be the ultimate challenge for some. But what happens next? Ride the 350-mile Unbound XL? When is enough, enough?
Marcel Russenburger, 1981
Marcel
Everybody knows his name.
A soft haze of late September dust lingers at a rutted corner in the farthest reaches of a cyclocross track. With half of the hour-long race over, the gaps between riders are largely established, but Marcel Russenburger stands alone here, barking encouragement to riders in his Swiss-German accent nevertheless. Pinot, his half-wild, blue-and-brown-eyed dog pulls unrelentingly at a too-long leash. Sixty-four years old, Marcel wears the clothes of a carpenter just done with a project, a few specs of sawdust in his bushy gray hair. Complementing his well-used denim work pants might be a purple fleece vest from some race he won in 1990. Because before he was a carpenter and a father and a spectator, he was a Cyclocross star. A man who finished fifth at the 1985 CX World Championships, representing Switzerland.
“Go Kalle, you can get him!” he shouts, emphatically. I doubt he is right, but I momentarily try harder. The least I can do is try a little harder. A few moments later I’ll hear a similar spur from Marcel to the rider chasing me. I might be one of his favorites, but he has a lot of favorites. His daughter, Sophie, is near the front of the women’s race tonight, but Marcel would have shown up to walk his dog and watch the races unfold regardless. Everybody knows Marcel. We are his people. And he is ours.
It’s time for a return to Cyclocross.
Where winning is winning, but losing might also be winning. Where ephemeral courses crop up in a park, or a pocket of fallow land around town. Where there are no personal bests, or course records, no awards ceremonies to wait for. Just people trying hard or not very hard at all on their bicycles for a little while. Trying in hopes of being first, or being proudly last, or just being better at something that’s difficult.
Several categories on course all at once ensure that casual spectators can’t really tell who’s winning or losing. That you’ve been lapped by the leaders (okay, twice) might hurt your ego at first, but nobody notices or cares. The crowd is enthusiastic and vocal, encouraging riders with light hearted heckling. Many of the spectators were racing an hour or two ago, and after a post-race recovery beer, they’re full of advice—good or bad. And they’re eager to share it.
A ‘cross race is the least intimidating introduction to bike racing there is. Aside from foot-tall wooden planks across the track, barriers to entry are few. Anybody over age 12 can compete at the Thrillas, and any bicycle will suffice. The races are short, and there’s no risk of getting lost or dying of exposure. You don’t have to be a nervous parent or a first-timer to appreciate these conveniences. Even as a pro, I’ve enjoyed spectating the final laps of races I’ve started—when equipment fails or the legs say, “maybe next week.” It’s a far cry from other disciplines that can leave you isolated for hours, riding for survival.
‘Cross is as shiny and relevant and authentic as ever. With the awkward return from COVID behind us, and diminishing returns from over-long gravel races looming, let’s look forward to what could be a Renaissance of cyclocross in coming years. If you like bikes or beer or people, maybe you’ll even decide to join the ranks. Your old gravel bike would work just fine.
Innovative companies help work and play hit the road with style.
Drive through Bend, into the Cascade Range or down a National Forest road these days, and it’s impossible not to spot the adventure van lifestyle. Sprinter, Transit, ProMaster—the tall, boxy delivery-type vans look similar on the outside. Yet the interiors of these tiny apartments-on-wheels are as varied and personalized as a home. Central Oregon entrepreneurs customize new and used vans like never before, and they’re establishing Bend as a hub for the new “van life.” And it’s big business.
According to a study by Research and Markets, the United States market for van and minivan conversions totaled an estimated $1.8 billion in 2022. While numbers for the Bend area don’t exist, other figures for Bend do. From two or three van conversion companies pre-COVID, Central Oregon now hosts a dozen. Some fully customize vans inside and out, others provide DIY install kits, and a few more make only the accessories necessary for an off-grid experience. Add to this list the adventure van rental market and it’s clear that Bend has a well-built, growing van conversion industry.
Cascade Van Owners Alexa and Bryan Walker with their labrador retrievers, Hagen and Harper.
Van Conversion Growth
“It’s been loose and fast, a Wild West kind of thing,” said Bryan Walker of Cascade Van, which converts stock vans into $200,000 custom overlander rigs. During the pandemic, Cascade Van saw a 98% growth rate and has already outgrown two industrial spaces. Walker and his wife, Alexa, an Oregon native, founded Cascade Van in Colorado and brought it to Bend because of the outdoorsy lifestyle and the thriving economy. “Bend is a good spot for young entrepreneurs, and it represents the same values and demographics as our target market,” Alexa Walker said.
A clutch of van conversion businesses have recently relocated to Central Oregon for the benefits the area has to offer. Besides the business-friendly economy, Central Oregon also provides the lifestyle these brands promote and sell, meaning the business owners can pursue outdoor adventure just like their clients. Community remains a sacred element of Bend life, and the informal get-together of van conversion enthusiasts, Builders and Brews, offers living proof. A different Bend-area brewery hosts the gathering each month, welcoming professionals and DIYers alike.
Van Camaraderie
Seth Caldwell, Swell Van Co. owner and designer, shows up at Builders and Brews to talk shop and enjoy the camaraderie. He said other van industry towns have a more competitive vibe, another reason for anchoring his business in Bend. Caldwell caters to the van owners who prefer to do much of the work themselves, designing and selling install-ready kits for the van’s interior: bed, cabinets, kitchen, etc. Nationwide clients account for more than half of his business.
“DIY kits are why we got into this business,” Caldwell said, noting the recent steep incline of prices in today’s van conversion industry. “Not everyone knows how to build great cabinets, so can we empower them to do that on their own. The model for us has always been Ikea for van conversions.” As Aaron Smith of Ready Vans puts it, “Cutting into a brand new Sprinter van is never as fun as it sounds.”
Not all of Central Oregon’s van conversion business deals with floor plans, storage and sleeping. A few companies, such as Redmond-based Tiny Watts, specialize in the components that make van life attractive in the first place.” The electrical system is the main ingredient to a van build,” said Wes Watts, whose company makes solar storage and power kits, including a DIY-ready electrical and plumbing system. “People understand we’re power hogs in our homes, and they realize that they need electricity to live the lifestyle they’re used to.”
Modern-day van life offers the luxuries people take for granted at home: heating and air conditioning, hot water, electrical outlets, lights, refrigerator and freezer. Whether for a weekend-warrior mission, a mobile or very remote office or an interstate retirement cruiser, these amenities all require off-grid power.
A Ready Vans interior design. | Photo Mike West
Modified for every situation
Troy Holland started Van Life Tech five years ago to provide all of the creature comforts in one smart system. Last year, he moved the business from Portland to Bend. His proprietary hydronic heating system warms the floor, air and water in a van’s cozy living space. Van Life Tech now sells its products to about 40 companies nationally and is opening production in the United Kingdom.
“Great things came from COVID,” Holland said. “People woke up to the fact that they don’t have to be glued to a desk from 9 to 5. The pinch point now is getting vans, not getting people who want to buy them.”
While Van Life Tech manufactures much of its equipment in-house, builders such as Cascade Van rely on only a few companies nationwide to source items such as windows and roof vents. The van conversion industry as a whole has stabilized since the COVID spike, but supply chain issues persist. Companies such as Tiny Watts have streamlined their process as a result, to detour around inventory dead ends.
While the price and availability of industrial space can be a challenge for these businesses, there are also challenges inherent in creating custom builds. “The biggest challenge can be to create what the client is envisioning, getting the functionality to match their expectations,” said Kevin Marquardt, who converted his first van in 2015 while living in Germany. Marquardt returned to his hometown of Sisters, founding his company, Dirtbag Conversions, to specialize in upfitting vans, truck campers and trailers. Other van life difficulties pull at Marquardt. “I’ve got a problem. I’m a dedicated rock climber, so I have to balance that with work.”
More Central Oregon Van Companies
The popularity of van life only continues to grow, with more and more companies popping up to fill the need. Some other Central Oregon van conversion companies that you can turn to to make your van life dreams a reality include…
Esplori:
Brian and Colin, bonded by their love for the outdoors, founded Esplori after envisioning ways to enhance outdoor experiences for families. Their Sprinter van interior kit prioritizes quality, safety and the environment, offering a practical and comfortable design for endless adventures with family and friends.
Sentinel Vans:
John and Kristin, a woodworker and artist duo, bring innovation and craftsmanship to Sentinel Vans, crafting one-of-a-kind, functional overland vans. With meticulous attention to detail and a passion for outdoor activities, their custom builds stand out for their quality and design aesthetic, reflecting their commitment to excellence.
Oxbow Van Conversions:
Greg and Chris, with backgrounds in building and construction trades, founded Oxbow Van Conversions to fulfill their dream of creating custom builds tailored to each customer’s needs. Offering custom layouts and expert installations, Oxbow ensures that every van is equipped for the ultimate adventure, whether it’s a DIY project or a fully customized build.
Kon Tiki Conversions:
Kon Tiki Conversions specializes in full-service vehicle conversions using the versatile Adventure Wagon RUV kit. Their modular approach allows for maximum versatility, catering to each client’s specific needs for their individual adventures. Their van can easily adapt based on the season or activity.
Life and work become travel companions in a van that offers all the comforts of home and office. Central Oregon provides the perfect base camp for high desert or Cascade Range adventures, whether it’s after work or replaces work as a way of life. The van conversion industry runs full throttle in Bend these days because van life makes sense in a Zoom town surrounded by rivers, trails and roads that lead in all directions. And what’s good for van life is good for Central Oregon’s economy and well-being.
The words of John Muir—“The mountains are calling and I must go”—echo with every footfall and inspire the goal of reaching a mountain summit. Fortunately, Central Oregon offers numerous opportunities to bag a peak. It takes some effort and energy, but training on the smaller peaks will pay dividends on the taller ones.
So, get inspired to perspire on this quartet of hikes and gear up to undertake the ultimate Central Oregon ascent—South Sister.
Photo Howard Lipin
Pilot Butte: The Warm-Up
A volcanic cone rising to 4,142 feet, Pilot Butte is a notable landmark on the Central Oregon skyline. The name’s origin comes from wagon trains using the prominent peak to guide or “pilot” emigrant’s wagons to and from the crossing on the Deschutes River. It also makes Bend one of six municipalities in the United States with a volcano in its city limits.
From the trailhead parking, a dirt trail spirals up and around this ancient cinder cone past gnarled junipers and fragrant sagebrush. The trail gains about 500 feet in elevation, but offers an excellent training trail to get legs ready for steeper climbs. The mountain finder at the summit’s Summer Plaza provides identification to a tantalizing array of surrounding peaks. This is a great warm-up hike that can be done, up and down, multiple times and can be combined with the 1.7-mile hike around the butte’s base to increase mileage.
Trail distance: 1.8 mile round trip; 3.5 miles with base trail.
Elevation gain: 500 feet.
Difficulty: Easy
Tumalo Mountain: The Training Peak
Located 21 miles west of Bend along the Cascade Lakes Highway, Tumalo Mountain is a popular hike that starts at the Dutchman Flat Sno-Park. The trail begins and passes through a forest of hemlocks, pine and fir, and does not stop climbing until reaching the summit.
Beyond the start of the trailhead, several switchbacks provide some relief from an uphill grind. Soon the trail begins to wind through mountain meadows with late vestiges of wildflowers such as lupine, Newberry knotweed and catspaw. The stunted or “krummholz” trees have been shaped by the fierce winter conditions that hammer this peak.
On the broad 7,755-foot summit that historically housed a Forest Service fire lookout, the trees thin out to reveal exceptional views of Mount Bachelor, especially the glacial cirque carved into the mountain’s northeast slope and the string of scattered cinder cones associated with its eruption. A clear day reveals Mount Thielsen, the “Lightning Rod of the Cascades,” to the south. Continue the hike to the summit’s north end for well-earned views of South Sister, Middle Sister, Broken Top and the surrounding region.
Trail length: 4.0 miles round trip
Elevation gain: 1,425 feet
Difficulty: Moderate
Photo by Adam McKibben
Mount Bachelor: The Workout Peak
Mount Bachelor is the 15th highest peak in Oregon with a summit at 9,065 feet. Though the ski resort’s chairlift operates in summer, hikers can bag this overlooked peak via a well-marked trail that starts at the resort’s West Village Lodge (note: download the trail map from the resort’s website).
The trail skirts across the mountain’s base through a forest of old-growth mountain hemlocks, home to pine martens and the elusive Sierra Nevada red fox.
Geologically, Mount Bachelor is the youngest prominent stratovolcano in the Three Sisters area, formed between 18,000 and 8,000 years ago.
Eventually, the trail leaves the forest and begins an exposed, steady climb up the volcano, passing over and around volcanic rock and loose soil above the timberline, so remember to pause before looking up!
Once on the summit, the 360° views of lakes and peaks in the Cascade Range are incredible.
Trail length: 7.1 miles round trip
Elevation gain: 2,750 feet
Difficulty: Moderate to difficult
Photo by Christian Murillo
South Sister: The Ultimate Ascent
The tallest of the Three Sisters and third highest peak in Oregon (10,358 feet), bagging this massive volcano is a real challenge but well worth the effort.
The South Sisters Climber Trail starts out at Devils Lake, a turquoise-colored shallow body of water along the Cascade Lakes Highway.
The trail starts as a steady uphill through a dense hemlock forest, giving way to a sandy, open plain composed of volcanic ash and pumice. After this section, the trail climbs in earnest and encounters sections with loose cinders and pumice, so careful footing is advised. Plus, multiple trails near the top make it challenging to navigate; pick the “trail most traveled” and aim for the top.
From the peak, hikers are rewarded with exceptional views of the other Sisters, Mount Jefferson and Mount Hood. The summit crater is filled with crystal-blue water—the highest lake in Oregon, called Teardrop Pool. High fives all around to those who reach the summit.
Just six years ago, Bend’s Steve Tague knew nothing of the world of competitive indoor rowing. While he’d tried rowing machines in gyms over the years, it wasn’t until his mid-50s that Tague became obsessed with the sport. Today, Tague has three consecutive world championships and a world record under his belt, and he is building a coaching business to train others as indoor rowers as well.
Finding His Potential
A slower pace of life for his growing family led Tague to move to Central Oregon in 1996, after years spent in New York City building a professional photography business and a stint in New Jersey as a helicopter news reporter. In Bend, Tague raised two sons, Max and Dakota, now 27 and 28, and met his wife, Mary, while continuing to pursue photography.
Tague stayed active over the years, but it wasn’t until 2017 that a random discovery pushed his athletic pursuits forward. A trip to an allergist revealed that Tague had been allergic to peanuts, wheat, soy and corn all along. When he cleaned up his diet, Tague said he suddenly felt like Superman.
While he was excited to push himself with this new-found energy, his body wasn’t ready for it. A sore back, and arthritis affecting his hip and knee, were exacerbated by workouts in a gym. To prevent further damage, Tague was advised to stick to low-impact exercises—biking, swimming or rowing. The first two options didn’t interest him, but rowing? He kind of liked that.
Indoor rowing has led me into a world of coaching and helping others, which is something I truly enjoy.”
The Competition Begins
As Tague learned more about indoor rowing, he discovered a lively community of athletes worldwide competing virtually—and in person—in simulated rowing races. “Not a lot of people in the United States are aware that competitive indoor rowing is even a thing,” Tague said. “But around the world it’s a very popular sport.” Tague bought a Concept2 Row Erg machine, a piece of equipment used by indoor rowers globally, and soon realized he may have a shot at breaking into the top 100 rankings for his weight class (lightweight) and age (then the 50 to 59 age bracket). After he broke the top 100, he eyed the top 50, top 25, then the top 10. In 2020, Tague headed to Paris for the World Indoor Rowing Championships, where he earned a silver medal in the 500 meter. “I was thrilled,” said Tague, who was able to meet his virtual competitors in person for the first time.
By the fall of 2022, Tague had his eye on the upcoming U.S. Rowing Indoor Championships and World Rowing Indoor Championships, both scheduled for the following February. He told his wife it would be the “last crazy year” of competitions and training before he allowed his body to rest. Then, in late December, Tague slipped outside one icy morning, landing on his side and tearing the tendons of his shoulder. “Not being able to move my arm, I was planning on withdrawing from both the national and world championships,” Tague said. “With the help of doctors from The Center, a local physical therapist, local acupuncturist and a local massage therapist, I was able to rehab within a month to be able to compete.”
At the national competition, Tague swept his age bracket, with gold medals in the 500-meter and 2,000-meter races. At the world championships, he hoped to do the same and wrap up his professional career. He won gold in the 500 meter, but in the 2,000-meter race, a virtual competitor from the Netherlands overcame Tague at the end of the race, beating him by four-tenths of a second. “I was extremely disappointed,” Tague said. “And I think my wife knew how disappointed I was. She looked at me and said, ‘I guess we’re going to Prague.’”
The Future of Tague
As he trains for one last world competition, being held in Prague this coming February, Tague is also training others through his business Rowed to Fitness. There, he serves as a personal trainer, certified rowing coach and sports nutrition coach, offering clients certified metabolic testing and analysis. Tague said he’ll continue indoor rowing himself as long as possible and coach forever as a way to share the sport with others. “This is something that I’m going to be doing for the rest of my life,” Tague said. “Indoor rowing has led me into a world of coaching and helping others, which is something I truly enjoy.”
Steps to Stay Safe and Healthy on Central Oregon Trails
Whether working from home or in an office, a full day may be sedentary without planning to step away from your desk. Science tells us that the simple act of walking is one of the most powerful ways to achieve a healthy body and mind—and doesn’t require any extra equipment. So, as part of your healthy workday and workplace, create time for a walking break. But even for short tours, keep safety in mind.
SAIF is Oregon’s not-for-profit worker’s compensation insurance company and they encourage workplace safety and wellbeing. To enjoy the healthy benefits of walking, Kevin Kilroy, senior safety management consultant at SAIF, provides tips to be safe while reaping the benefits of walking at some of our favorite places in Central Oregon — one step at a time.
Walking Boosts Worker Morale
First, understand how incorporating exercise into an everyday work routine can boost morale at any workplace environment. Workers in offices that support and encourage regular exercise are absent less, are less prone to common workplace injuries and are more engaged with their fellow employees and the task at hand, according to SAIF’s Kilroy.
SAIF tip for a healthier workday: Take regular walk breaks throughout the day. Support, educate and, inspire co-workers or employees to prioritize regular exercise. Schedule walking meetings in place of sitting ones. Share tips on local hikes and walks and create employee walking groups.
Local Maps and Resources for Central Oregon Walking Trails
Walking is one of the simplest forms of exercise, and is supported by systems of trails that help make it even more accessible. Navigate walking trails for every fitness level with maps from Visit Bend. For a workday break, or after-hours adventure, start in downtown Bend, where the Visitor Center provides free maps and resources to help plan your way. Follow the Deschutes River Trail from downtown, or explore trails with geologic interest beyond Bend such as Newberry National Volcanic Monument. When exploring the outdoors, keep safety considerations front of mind.
SAIF trails safety tip:Carry a flashlight during early morning and evening hours. Keep your eyes on the trail and be aware of rocks and roots in your path. For your safety and the protection of wildlife, stay on designated and marked trails. Stay alert and watch for wildlife.
Take a Walking Tour of Bend’s Old Mill
With shops, restaurants and a dedicated walking path called the Old Mill Loop, Bend’s Old Mill District provides variety for a mid-day break. Follow the Deschutes River through the District and boost metabolism, keep joints, muscles and bones strong, reduce stress and improve mood all while discovering this vibrant area. Walkers, runners, and wild geese all converge on the Old Mill’s walkways, so SAIF’s Kevin Kilroy reminds walkers to walk on the right side and be aware of your surroundings as you walk.
SAIF pathways safety tip: Expect unpredictable movement from dogs, strollers and children on the Old Mill Loop—there are lots of shops, dining options and other people as distractions. It’s a good practice to keep a slight bend in your knees if off leash dogs run near you. If you are walking a dog, make sure they are leashed. Walk with caution on footbridges due to uneven wooden boards. If you venture off the paths and onto the road, always walk facing foot- or car-traffic. Use sidewalks and crosswalks when available.
Take a Field Trip to the High Desert Museum
As a break from routine, visit Central Oregon’s High Desert Museum. It offers immersion into the history, culture and native wildlife of the region while providing indoor and outdoor pathways to take some healthy steps. The 135-acre forested campus includes 100,000 square feet of exhibit space with winding interpretive paths. Exhibits inside include educational tours of the art, Indigenous people, and natural history of the area.
SAIF exploring safety tip: Be aware of cars while walking in a parking lot. Always make eye contact with drivers when crossing in front of them. Use designated trails when exploring the museum’s outdoor spaces and watch for fallen objects in the paths. Avoid texting while walking and keep an eye out for uneven ground indoors and out.
As a short break to step away from your desk, or a new way to conduct a meeting, walking incorporates healthy movement into each workday. It boosts morale, improves mood and helps maintain a healthy immune system. Whether the goal is 10,000 steps, or a walk around the block, keeping safety in mind allows employees and employers to stay on the path to wellness.
Since 2019, Bo’s Falafel Bar has been serving up Mediterranean delights and positivity to the Bend community. Originally nestled on Galveston Street, this colorful eatery recently found a new home on Century Drive, just a stone’s throw away from the Flamingo Room. Bo’s Falafel Bar is the brainchild of Sierra Phillips, a hometown girl who pursued a career in law before discovering her true calling–bringing the flavors of falafel to Bend.
As you step into Bo’s Falafel Bar, you’re greeted by a playful diner-style ambiance that’s both inviting and nostalgic. Checkered floors and mid-century modern dining chairs set the stage, while blue walls and hand-painted signage add a touch of personality. Handcrafted clouds dangle from the ceiling, casting a dreamy atmosphere, and antique glass lampshades provide warm lighting. The garage doors that open to the outside invite a natural flow of fresh air and warm sunshine.
The menu at Bo’s Falafel Bar offers a simple selection of Mediterranean bowls, sandwiches and snacks, with flavor profiles that are anything but simple. The kitchen doesn’t stop with falafels though; mornings start with handcrafted bagels that are equally satisfying.
For fans of falafel, the Falafel Sandwich is a must-try. Bo’s house-made version, prepared daily with a medley of herbs and spices, is nestled in a warm, fluffy pita. There are three topping options, but The Spicy takes it up a notch with pickled cabbage, beets, onions, pepperoncini, toum and garden sauce.
Another standout is the Bo’s House Chicken Bowl. Sweet and smoky chicken is served on a bed of dill rice and shredded greens, with an option to enjoy it over broth. Opt for The Classic toppings to enjoy cucumber salad, heirloom tomatoes, tzatziki, pink tahini and hummus, creating a harmonious blend of flavors and textures.
Whether you’re kicking off your day with a delectable bagel sandwich or indulging in Mediterranean bowls to round out your day, a trip to Bo’s Falafel Bar is sure to nourish and satisfy. Sierra Phillips’ passion for bringing people together over a delicious meal shines through in every bite.
March 2021 – Bend native ditches law to bring Bo’s Falafel Bar to her hometown
Sierra Phillips left her small pond in Central Oregon to pursue environmental law in Washington, D.C., only a few years ago. But after returning to her hometown to work in business law, she began to question her career. “Everything started to feel stressful for the wrong reasons. I wanted to stress out on my terms,” she reflected. “I just knew that someday I would open a restaurant, and that belief coupled with my constant cravings for super herby falafel naturally grew my idea for a falafel shop.”
Falafels have always been a favorite for Phillips, but finding a restaurant that made them to her liking was a challenge—even amid Bend’s growing restaurant scene. “I don’t get emotional about too many legumes, but falafel has a special place in my heart. It played a role in my childhood, it was a comfort when I was a homesick broke college student and an even poorer law student, it was a staple when I was vegan and it connects me to who and where I come from,” she said.
It wasn’t until she drove past a small commercial space with a ‘For Lease’ sign in the window in the spring of 2019 that she decided it was time to take the leap. “It was definitely more of a journey on trusting my instincts than a detailed plan to leave the courtroom to make falafel,” she said. Still, she and her husband had the lease for the building negotiated and signed a week later to launch Bo’s Falafel Bar.
Bo’s owner Sierra Phillips
Because the 500-square-foot space lacks a commercial kitchen, all prep cooking was done at Prep, a local shared commercial kitchen. In early 2020, she seized on the opportunity to purchase a food truck. “We bought a food truck shortly before the shutdown, so we altered our plans and transformed it into a commercial kitchen to park alongside the shop,” she explained.
After taking a four-month hiatus propelled by the initial shutdown in March of last year, Bo’s Falafel Bar reopened in July 2020 with some modifications. The building, which previously hosted indoor dining and a “choose your own toppings” bar for falafel salads and pitas, now serves as a prep area for employees. Additionally, the outdoor patio—which sits adjacent to the Galveston Avenue and 14th Street roundabout—is now tented with a large, transparent covering to accommodate outside dining. Orders are now placed at a walk-up window next to the original building entrance, while food is prepared only steps away at their onsite food truck. “If we didn’t adapt, we wouldn’t be here,” Phillips said.
Bo’s, which gets its namesake from Phillips’ golden retriever, also pivoted to cater to the breakfast crowds. Bo’s Bagels made its debut in the fall, selling plain and everything bagels from their food truck on weekend mornings. “My recipe is equal parts passed down from family, trial and error at home, and from my time on the East Coast where they do bagels right,” she said. Phillips plans to serve her bagels with a house-made cream cheese recipe that she’s busy perfecting. “Our plan is to have fun with Bo’s Bagels, seeing what we can do from our humble food truck.”
Until then, Phillips continues to focus on making affordable, accessible, healthy and comforting food, along with connecting with her customers. Bo’s plans to offer outdoor dining, as long as it’s allowed by the state, where dogs are, of course, welcome. “I wanted people to know we are friendly and welcoming, and nothing says that better than a golden retriever,” she said of the restaurant’s namesake. The real Bo, by the way, does not eat the falafel—but is known to enjoy the fries.
Home to not only world-class athletes and performers but experienced coaches ready to support them in reaching their goals, it’s no wonder Bend sees so many of its own on the main stage. Mentors, armed with empathy, good listening skills, and positive attitudes, guide competitors on and off the field. Whether they’re teaching safety or excellence, life lessons or state championships, coaches sacrifice for their students. Here, we highlight a handful of local coaches who have dedicated their lives to helping kids—and kids-at-heart—reach their full potential, in sport and life.
Equestrian: Tara Brothers
Tara Brothers grew up caring for horses on her family’s Tumalo ranch and had a very successful junior and collegiate riding career. Her skills in a saddle led her across the country, to Europe and eventually to showing horses for acclaimed trainer Tom Wright at All Seasons Farm in Ohio. In 2017, Brothers opened Sage Equestrian near her childhood home where she teaches Central Oregonians how to ride in the English tradition. Brothers believes safety and enjoyment are the most important goals for coaches and students. She advises others to learn from the best, try to work jobs outside of their comfort zone, and always be capable of completing every task you ask someone else to do. “It is so fun for me to look at kids that I worked with for years accomplishing all their equestrian goals,” explained Brothers.
Martial Arts: JianFeng Chen & Ryan Clark
Shifu JianFeng Chen and Ryan Clark took two different paths to teach martial arts in Central Oregon. Clark, who instructs Brazilian Jiu Jitsu and Muay Thai, began learning with his friends as teenagers in Salem after watching Bruce Lee movies and wanting to emulate him. He has trained throughout the United States, as well as Japan, Brazil and Thailand, opening his first studio in Eugene before moving to Bend in 2013, where he started Clark’s University of Martial Arts. “I love the training and teaching the strategy behind Jiu Jitsu,” said Clark. Chen, of Oregon Tai Chi Wushu, began coaching in 2000 as a competitor on the Fujian State Athletic Wushu Unit, where he was expected to help coach and mentor his less experienced teammates. He traveled the world competing before coming to the United States to teach, opening his Bend studio in 2012. “I recognized teaching is a skill that helps me express myself and grow, as well as connect people to this art and culture that I love,” said Chen. “I believe it has many benefits for health and life.” Both goal-oriented coaches believe in lifelong learning for the student and the master, as evidenced by Clark’s tattoo which reads, “Always be a student.” Chen explained his passion for coaching, “I want to use my experience to nurture each student and my ability to be a bridge or translator to this art and my culture with kindness and a sense of humor.”
Music: Jimena Shepherd & Meshem Jackson
Cascade School of Music (CSM) has been connecting aspiring Central Oregon musicians with quality music instructors for more than two decades. Two of their most popular teachers, Percussion Department Chair Meshem Jackson and vocal coach Jimena Shepherd, have seen just about every level of student since they began introducing melody, keys, and timing to kids. Both believe in patience, but they stress experience and understanding as crucial to student success in the lifelong learning of music. They believe each child is different and should be taught to his or her talent or skill. Shepherd tries to interact with students in an authentic way and advises aspiring teachers to trust in the process and always be open to learning from their experiences. “I love being able to see the different personalities and the types of art each child brings to class,” said Shepherd. Jackson agreed, “I simply enjoy talking with people about drums and music. Showing someone how to play is just part of the conversation.” With both coaches having more than a decade of experience, they have witnessed many proud moments with their students. Jackson enjoys seeing his kids work hard and perform in high-pressure situations, such as local public musicals, or continuing with music in college. Shepherd likes to root for the underdogs. Jackson concurs and said, “Doing something that makes you happy, content, and relaxed will make you better at it.”
Soccer and Ski: Nils Eriksson
Mount Bachelor Sports Education Foundation (MBSEF) Alpine Director and Bend High boys soccer coach Nils Eriksson grew up in Stockholm, Sweden, where coaching is a volunteer activity rather than a job. Excelling at both skiing and hockey, Eriksson chose to focus on skiing in his teens and ended up getting a scholarship to race for the University of Wyoming where he also studied business. After college, Eriksson moved to Bend with his wife and took a seasonal job as an alpine ski coach with MBSEF, a role that would change his trajectory away from finance and toward working with athletes. A year later, at a friend’s request, Eriksson agreed to coach the newly-formed freshman soccer squad at Bend High School. Though he’d never coached soccer before, he had played on intramural teams in college and developed a true appreciation for the sport while attending a few World Cup games. “You don’t need to be elite in your sport [to coach], but it helps in demonstrations and the mental aspects,” said Eriksson. On the field, Eriksson believes coaches need patience and an understanding of their athletes, and they must be able to convey to the kids in a fun way that it’s a long process, so they can focus on short-term goals. He stresses that age is different from maturity, and coaches need to understand where each athlete lies in their development, in order to connect with them at their level. For Eriksson, money is not the benefit of a successful coaching career. “Feeling good is the reward,” he said, “being happy with other rewards, such as interactions with the athletes and seeing mental and tactical improvements they make.”
Skateboarding: Gabe Triplette
Gabe Triplette began his career as a skateboarding coach as a kid simply so he would have people to skate within his hometown of Boone, North Carolina. Though he competed in many sports growing up, Triplette gravitated to the camaraderie he felt with his fellow competitors skating for his Burton-sponsored East Coast Skates team. After moving to Bend and being asked to help teach a skateboarding camp at the former Local 50 Skate Shop, he became hooked on being a skateboarding coach. “It’s divine enlightenment to see my students’ smiles light up,” he said. “The energy you get from them is priceless.” Triplette has refined his unique coaching system over his 23 years of experience by figuring out what’s important for all skaters. He teaches six fundamentals (stance, vision, posture, turning, speed, and commitment) on his Central Oregon skatepark visits he has affectionately named Booger Tours. Triplette explained that the seventh fundamental is a drive to get better, and it applies to both coaches and students. “The best coaches are super passionate about learning, both for themselves and their students,” he said. He believes coaches should be empathetic, have a good attitude and communication skills, and the understanding of when to tell your students to push themselves. Though he loved seeing one of his skaters pictured in The Bulletin, these days he’s proudest watching his own daughter become a better skater and develop into a strong skateboarding coach herself.
Sport Climbing: Mike Rougeaux & Cate Beebe
In 2011, Mike Rougeaux pitched the idea of adding climbing to the Bend Endurance Academy roster of sports programs. Today, as the nonprofit’s executive director, he still works with climbers in town and at out-of-town competitions. “It’s really impactful to know the athletes in front of you are putting trust in you and that they hold you in high regard,” said Rougeaux, “so it makes me want to be at my best for them.” Bend Endurance Academy Climbing Director Cate Beebe started out rowing in middle school and high school. She explained that she was lucky enough to have welcoming role models within the coaching staff and the team. Beebe hopes for her students to have success both in the climbing world and within their community. “I started coaching because I wanted to make sports a place where kids feel powerful, heard, and accepted,” Beebe said. Both coaches take empathetic approaches to teaching, in the gym and at competitions. They focus on building relationships with the kids and on the fun side of learning. With their athletes ranging from middle schoolers to the Oregon State University climbing team, both Rougeaux and Beebe try to pinpoint the individual needs of each of their athletes. “It makes me so happy to see my team grow, whether through mental strength, climbing technique or attaining a goal,” said Beebe. “I love climbing and helping athletes to become the best people they can be. Coaching them is an absolute joy.”
Tennis: Kevin Collier & Josh Cordell
Few names are as synonymous with Bend area high school tennis over the last two decades as Josh Cordell (pictured on right) and Kevin Collier (seated), and both have the hardware to prove it. Cordell coached the Summit High School boys tennis team for 17 years, where his Storm Tennis won the Oregon State Boys Tennis Team Championships eight times in a 10-year span. Collier’s 37-year coaching career includes 24 years of leading the Bend High School girls tennis team where he coached three different champion girls doubles teams, including one with his own daughter. “I have had many proud moments, but coaching my daughter and watching her win a state championship is something I will never forget,” said Collier. Today, Collier runs the tennis program at Bend Golf and Country Club as well as the Caldera High School girls team. He believes his greatest asset as a coach lies in his passion for the sport and his ability to relate to each student’s needs. Cordell also deflects away from results, claiming his proudest moment came from a group of seniors on his team requesting one last practice, even though the state championships and the season had already ended. Cordell now runs Prep Success Coach, which specializes in life coaching, mental coaching, and athlete mentoring. For athletes and coaches alike, he recommends keeping it fun. Cordell points to all of his past tennis coaches, including Collier, as integral to his own coaching accomplishments. His goals are to see the students succeed, create opportunities, and make the most of their success. “If it stays fun, everyone keeps coming back,” Cordell said, “and if they keep coming back, you have the opportunity to be as good as you can possibly be.”
Swimming: Mary McCool
If your child took swimming lessons in the past five decades, there’s a good chance you drove them five minutes east of Bend to Mary McCool’s house. Locally born and raised, McCool grew up spending the winters skiing and the summers swimming, like most Central Oregonians. Ironically, she didn’t enjoy taking swimming lessons as a child, but as a teenager, she immediately liked teaching swimming to the kids she would babysit. After 50 years of coaching, McCool has refined her technique, grounded in safety and developing confidence in the water. “Patience is necessary,” explained McCool. “It’s good to have them learn to work hard in the pool and in life,” said McCool. “It’s not going to happen right away, but if you work at it, it’s all doable.” Her teaching style centers around not being afraid of making her athletes work hard. She doesn’t overprotect them and tries to show how the effort pays off in the end. Perhaps most importantly for children, McCool knows how to say the same thing in many different ways to adapt to her students’ varied learning styles. “I’m most proud when a kid, who was scared to death in the beginning, by the third lesson, [is] confident and believes in themself,” said McCool. “I know those lessons will translate into life as well.”
Since 2019, Grace and Hammer has been serving slices of pizza that are nothing short of divine. This Redmond pizzeria can be found in a former Presbyterian church, boasting a white steeple, stained glass windows and bells that ring every Friday evening.
The church building, completed in 1912 and declared a historic site in 1976, has witnessed various phases of life, from congregations and hymns to dance classes and weddings. In 2019, this landmark building found new life as a temple of dough and cheese thanks to the vision of Chad and Cinnamon Nemec, who fell in love with the beautiful church after moving to Central Oregon from Austin, Texas. Their belief in community and their background in the restaurant industry brought this charming pizzeria to life.
Walk through the doors and find a one-of-a-kind ambiance that effortlessly blends the sacred with the savory. Grace and Hammer features a variety of seating options, including comfortable booths and tables that provide an intimate dining experience. For those who prefer the outdoors, the restaurant offers a charming patio area and picnic tables to savor pizza while enjoying the fresh air. Takeout is also available.
The Pizza
Grace and Hammer offers ample pizza, salad and small plate options. The Benevolent Bird pizza is layered with basil-arugula pesto, lemon herb chicken breast, fresh mozzarella, roasted tomatoes, manchego cheese and Italian herbs. The pesto provides a refreshing herbaceous kick and the chicken delivers a satisfying zest. Another standout is the Belltower pizza, adorned with G&H Béchamel sauce, fresh mozzarella, fontina, spinach, artichoke hearts and kalamata olives, finished with a generous crumble of goat feta. The Béchamel sauce, a creamy white sauce made from a roux and milk, provides a luscious and velvety base.
To complement the meal, the simple green salad features fresh mixed greens, red apples and goat feta, drizzled with a house-made Champagne vinaigrette and G&H balsamic reduction—the crispness of the greens is paired nicely with the apples’ sweetness and the cheese’s creamy texture. And let’s not forget the daily bread, a delightful serving of five knots of delicious dough baked with garlic, butter and rosemary, served with a side of house-made marinara sauce. Who can say no to warm garlic bread?
The Drinks
Wine, beer or a specialty cocktail are available. Sip on the High Desert, a refreshing concoction of Crater Lake Vodka, fresh lime juice and ginger beer, or the Ponderosa Pines, featuring Gompers Gin, fresh lemon juice, simple syrup and a sparkling finish with club soda.
Grace and Hammer is a spot to find solace in a slice. Whether enjoying a meal in the sacred setting or taking it to go, you won’t be disappointed and might just find yourself becoming a devoted follower of the Grace and Hammer experience.
Tracey Seslen and her two children slowly walk along the weathered boardwalk outside the Sage Saloon. They study a placard affixed to the building that explains part of this city’s colorful history, yet they can’t escape the sound of the Beastie Boys booming from speakers a block away.
This is the paradox of Shaniko, Oregon. The historically recognized ghost town is anything but silent. The thumping music blasts from its very own radio station—KDFM, 99.9. With a reach of just five miles in any direction from the center of town, it plays an eclectic mix of ‘90s hip hop to contemporary country music and ‘70s greatest hits, and the sound overflows through the streets. In October, a ragtime music festival will bring in two days of live music that harkens back more than 100 years to the town’s heyday. Shaniko is a ghost town alive with music, accompanied by the revival of a long-dormant hotel in its center.
Wander downtown for history and pick up lunch, or ice cream, in the hotel’s cafe. | Photo Christian Heeb
From Wool Capital of the World to Official Ghost Town
Shaniko, 80 miles north of Bend on Highway 97, once had its claim to fame. It was considered the wool capital of the world from 1901 to 1911, when Oregon’s largest wool warehouse moved more than four million pounds a year on the Columbia Southern Railway. Business was so strong in 1901 that the railroad built and operated accommodations in what is now simply known as the Shaniko Hotel.
The demise of the railroad began in 1911 when a new line bypassed the town for Bend. Passenger service died in the early 1930s, and all operations ceased by 1966. Times were so stark that the Oregon Centennial Commission officially designated Shaniko a ghost town in 1959.
Capturing the story of Shaniko’s highs and lows falls to Debra Holbrook and the Shaniko Preservation Guild, keeper of the historical record. It dates back to 1879 and the first postmaster, August Scherneckau, whose phonetically-pronounced name became “Shaniko.” While there have been hard times, Holbrook said things are looking up. Today, she sits on a bench outside the hotel to recount the city’s story. She points to different buildings and riffs on each historical chronology. Many of the small, wood-framed units have been moved from land plot to land plot over the decades. Shaniko has survived three major fires, the collapse of its wool industry and the departure of the railroad.
But there are signs that Shaniko is less of a ghost town these days. A reliable flow of recreational vehicles detour from the highway for a slow, three-block drive on 4th and E streets, roads once part of old Highway 97 before the state realigned the roadway. Some travelers, such as the Seslen family, explore old buildings. Others stop at Seven Directions cafe for lunch or ice cream. “I’m used to seeing places that are reconstructed for tourists’ eyes.” Seslen said. “There’s much greater authenticity here.”
The Shaniko Hotel Welcomes Visitors Again
Across the street, the long-vacant Shaniko Hotel, built in 1902, has undergone renovations and now welcomes guests after sitting dormant for 15 years. South Wasco Fire & Rescue recently leased it from Portland-based R.B. Pamplin Corporation then made much-needed renovations and reopened the doors August 1. Net proceeds from the hotel go to the local fire department.
Travelers enter the front lobby of what was originally called the Columbia Southern Hotel and step up to the historic front desk. After checking in, they climb the original staircase to rooms decorated in an early 1900s motif. Once there were 44 rooms in this hotel; currently, 18 rooms have been renovated. There are no TVs but to meet guests’ expectations, there is Wi-Fi. Work on other spaces, including a dining room remodel, continues. Full completion is still years away.
An aged piano harkens to times when music played in many of the city saloons | Photo Ben Eastman
Music Festival in the Desert
It may not be Coachella, but the 21st annual Shaniko Ragtime and Vintage Music Festival, October 6-8, honors the ragtime genre that challenged the musical norms of its time, much like the Beastie Boys did in the ‘80s. The festival tradition was born in 2001 when piano tuner Keith Taylor came to work on the old Columbia Southern Hotel piano, Holbrook said. Once the keyboard sounded the right notes, Taylor gave an impromptu ragtime music performance past midnight and the idea for a music festival was born. “That honky-tonk sound used to waft in the air from every place in town, in every saloon,” Holbrook said. Today, chords from a Beastie Boys song echo down the street. While Shaniko qualifies as a ghost town, because it’s still a shadow of its former self, today the musical notes sound like the fight for the right to revive.
The Cuban Kitchen has reopened its doors and is better than ever. With a new location on N.E. Third Street, this beloved Cuban restaurant is once again delighting guests with its vibrant atmosphere, kind hospitality and authentic cuisine.
Stepping through the doors of Cuban Kitchen, you’ll feel transported to the Caribbean Island. Bright bursts of color evoke the lively streets of Havana, vintage cigar boxes hang about, and art and photographs depicting Cuban culture are pressed into the wooden tables. The joyful and laid-back ambiance complements the warm, attentive and knowledgeable service, creating the ideal atmosphere for a memorable and satisfying culinary journey. Whether you’re looking for a casual lunch or an evening of indulgence, Cuban Kitchen is the spot to relax and enjoy a delicious meal in good company.
Guided by owners Cristina and Chris Rojas, Cuban Kitchen offers a menu inspired by cherished family recipes brimming with flavor and authenticity. Each dish, from the iconic Cubano sandwich to the Tropical Bowl, is carefully prepared by the talented chef team and explores traditional Cuban flavors and ingredients.
The Cubano sandwich is a can’t-miss with succulent roasted mojo, tender garlic pork, flavorful smoked ham, melted Swiss cheese, and tangy dill pickles, all pressed between perfectly toasted Cuban bread slices. It’s hard not to scarf the whole thing down in just a few bites. For those seeking a lighter option, the Tropical Bowl offers a combo of fluffy white rice, hearty black beans, zesty pico de gallo, crisp lettuce, sautéed onions and sweet plantains. It’s a simple yet wholesome dish that allows the natural flavors of each ingredient to shine.
Complementing exceptional mains are sides such as sweet plantains and double-fried tostones, accompanied by an irresistible mayo ketchup sauce. No visit to Cuban Kitchen is complete without immersing yourself in the tropical vibes by sipping on the refreshing mojito or classic piña colada.
With the reopening of Cuban Kitchen, Bend’s culinary scene receives a vibrant infusion of Cuban culture and cuisine in the heart of Central Oregon.
Mountain biking is a popular summer activity in Bend, so much so that the trails can get a little crowded at peak season. But by the time fall rolls around, the crowds slim down, and the trails open up. Fall mountain biking in Bend also brings some of the best weather of the year to ride the trails around Central Oregon. These are the best mountain biking trails near Bend to hit once the weather and crowds cool.
Peterson Ridge Trail
A family-friendly network of loops, the Peterson Ridge Trail is one of the Cascades’ most popular mountain bike routes. It’s also known for being crowded and dusty in the summer months. Fall provides bikers with some of the best views of the Deschutes National Forest, unimpeded by the summer traffic or loose sediment. The total length of the loop is 18.4 miles, but the distance can be tailored to preference with the numerous connectors between the east and west sides of the loop. The majority of the ride is on singletrack trails and defunct Forest Service roads. The prominent signage and moderate technicality make this system of trails an excellent choice for families who want to get out for a ride in the fall or for beginners who can choose the route that works best for them.
Distance: Variable Difficulty: Easy to moderate Parking: Free. The trailhead is about a half-mile south of Sisters, just across the Whychus Creek bridge. Open: Until mud and snow make for a near-impossible ride, usually around mid-November.
Mountain Biking on the Farewell Trail near Tumalo Falls. Photo by Anthony Smith courtesy of Travel Oregon.
North Fork of Tumalo Creek
The higher elevation of the North Fork Trail provides mountain bikers with a cooler alternative on warm fall days. The trail begins at the base of Tumalo Falls and climbs steeply until it is level with the creek above the falls. The more gradual climb follows a series of waterfalls through old-growth forests to Happy Valley. This section can be ridden with mosquitos (and hikers) in the summertime, but the population(s) taper out by early fall. The loop descends via the Farewell Trail, which begins with a circuitous route back through the forest before transitioning into somewhat technical switchbacks near the bottom.
Distance: 7-mile loop Difficulty: Moderate to technical Parking: Tumalo Falls Trailhead for the 7-mile loop or Skyliner Trailhead for a 15-mile ride. Tumalo Trailhead $5 for a day pass or NW Forest Pass required. Open: Until the road closes for the fall in late October.
Lookout Mountain Loop
The panoramic views offered by Lookout Mountain come at the cost of substantial sun exposure in summer but can be comfortably enjoyed on a fall ride up the highest peak in the Ochocos. The most comfortable climb begins on Independent Mine Trail and climbs almost a mile on singletrack before opening up on the mountain’s summit. After riders take in the views of the Cascades and surrounding wilderness, those looking for a more gradual descent can descend back on Independent Mine Trail. In contrast, thrill seekers can elect the steeper, rockier Lookout Mountain trail.
Distance: 7.1-mile loop or 8.4 miles round trip Difficulty: Moderate to technical Parking: Independent mine trailhead Open: Until snowfall and mud make the trail impassible
Flagline Loop
Closed until mid-August for elk calving, this mountain bike trail experiences a deluge of riders in the weeks following its official opening, but the crowds should thin out in fall as these riders get their initial fix. The trail in the Deschutes National Forest off Cascade Lakes Highway is primarily singletrack and forested. Still, even the initial, somewhat strenuous climb provides openings for various mountain views. After the initial climb, riders are treated to an extended downhill stretch littered with technical features before ending with another climb back to Dutchman Flat.
Distance: 12.1-mile loop Difficulty: Technical Parking: Tumalo Trailhead $5 for a day pass or NW Forest Pass required. Open: Until snowfall and mud make the trail impassible
Dear Mom Cafe, Bend’s newest Thai eatery, skillfully crafts traditional dishes with contemporary twists in its trendy space. Owned and operated by the Chalernhinthong family, this vibrant restaurant and its cuisine honor Jattalee Chalernhinthong’s beloved mother and the family’s hometown.
The bright decor features eye-catching wallpaper, colorful velvet chairs and playful neon signs that infuse the space with a joyful energy. The attentive staff warmly escorted us to our table, where we perused a thoughtfully curated menu with a concise selection of dishes, highlighting quality over quantity. The libations menu offered Thai iced tea variations, mocktails, cocktails, and a beer and wine list.
Photos courtesy of Elise Furgurson
For small plates, we opted for the Midnight Chicken, crispy chicken wings with a succulent interior topped with herbs and a caramelized fish sauce, as well as the Roti and Curry, a flakey Thai-style flatbread that we dipped into a bright and flavorful curry.
For the main course, I ordered the Khao Soi Curry Noodles, a traditional northern Thai dish of egg noodles, rich coconut curry broth, topped with bean sprouts, pickled mustard, raw shallots, crispy wontons, cilantro, spicy garlic chili oil and lime slice, with the option to add tofu or fried chicken. It was filled with flavor, satisfying and spicy (there are no spice levels to choose from here, so expect a bit of an extra kick in some dishes).
My tablemate ordered and thoroughly enjoyed the Spicy Crispy Holy Basil, a delightful mix of roasted vegetables and sweet bell peppers sauteed in mom’s spicy umami sauce, topped with crispy holy basil, bird’s eye chili and a perfectly fried egg, all served over rice with the option to add spicy fried chicken or tofu. The portion sizes were generous, so we could take home some leftovers to savor the goodness of the Dear Mom Cafe experience a little longer.
It can come at any time—a call for help from someone stranded, injured, scared and in desperate need of wilderness rescue. These incoming 911 calls are transferred to Deschutes County Search & Rescue (SAR), which then issues an alert out to the network of 135 highly trained volunteers who drop what they’re doing and selflessly respond.
“Deschutes County is fortunate to have one of the most robust Search and Rescue teams,” said Sergeant Nathan Garibay, the emergency manager with the Deschutes County Sheriff’s Office. “We’re really blessed by the dedication and quality of our volunteers.”
Of those 135 volunteers, 35 are women, all with a range of backgrounds and skill sets that make their contributions invaluable. These women don’t fit into any one type—they’re in different stages of life and their careers, with young families or retired; whether new to town or longtime residents.
Volunteering with SAR is a commitment not to be taken lightly, volunteers must complete a month-long academy with frequent training sessions; the average member logs more than 200 hours per year, with the requirement of participating in a minimum of six missions per year. The reality is that most volunteers contribute well beyond that expectation. In addition to wilderness medical training, many volunteers are trained EMTs and paramedics, and many have amplified training for specialty teams which include swift water rescue, mountain rescue, winter search, water operations and canine search, to name a few. The women of SAR are not just stepping up as volunteers, more and more often they’re the ones leading these complicated missions.
Christa Nash-Webber
Christa Nash-Webber joined SAR as a mom with two young children. Nash-Webber brings technical outdoor skills gleaned through a 20-year career in outdoor education. She volunteers on the medical team and the formerly male-dominated Mountain Rescue Team, where she serves as an assistant team coordinator. She joined in 2019 upon moving to Bend. “Joining SAR felt like a really nice next step, knowing I have a skill set that can be put to good use with people who are injured and lost, and I can make a real difference and help save lives,” she said. Nash-Webber shared that the most rewarding missions for her are the “epics,” the rescues that involve lengthy approach times and complicated transport. She recalled one such mission, a successful “epic” mission as part of a “hasty team,” which is a highly skilled group tasked with immediately deploying to jump start the search process. The mission took place in the Three Sisters Wilderness and began at midnight and didn’t end until 6:30 p.m. the following day. Nash-Webber has been part of intense backcountry missions and tragic, yet meaningful recovery missions. She explained, “Being outside fuels my soul. The ability to truly make a difference in the worst day of someone’s life, whether it’s bringing someone who’s sadly passed back to their family, or rescuing someone who’s been lost for a long time, the impact is very direct and very immediate.”
Nash-Webber is the event coordinator with SheJumps, an organization focused on increasing the participation of women and girls in outdoor activities. Until recently, she also headed up SAR recruiting, a role that had her sharing the opportunity to volunteer in presentations all around town. A thread that runs through the experiences of these dedicated volunteers is the benefit of being a member of the SAR community and the opportunity to keep learning. “There are so many different ways to grow within the organization,” she said. “You can join a different team or become a field team leader, you can grow and stretch and challenge yourself in different ways throughout the years.” She gave a thoughtful look and said, “I think I’m going to be able to do SAR into my 70s.”
Roseanne Alwen
One of the women stepping into a leadership role at SAR is Roseanne Alwen. Alwen joined SAR after retirement, volunteering on five different teams, most notably the Canine Team with her six-year-old labrador retriever, Sherman. Alwen and Sherman are called in for searches on land and in water; impressively, “Sherman is capable of searching an area of up to 500 acres in a day, logging 20 to 25 miles,” Alwen said. She is in the process of training her next search and rescue protege, an eight-month-old black lab, Porter. She trains with her dogs two to three days a week to maintain certification, dedicating an incredible amount of time and money. Explaining why she enjoys working with SAR, she said, “I’m out in the wilderness, I have my dog, I get to train him, and I get to help people.” Roseanne shared that her role with the dogs is often that of recovery, but even those are fulfilling, “It may be that we are only able to bring closure one time in the whole lifetime of each dog, but that’s one time that a family gets closure.” For Alwen, that’s enough to make it all worthwhile.
Taylor Bacci
Taylor Bacci joined SAR in 2020. As a volunteer with the medical and snowmobile teams, Bacci said she values the experience of navigating in the outdoors and the constant problem-solving skills required while responding to missions ranging from injured climbers, lost hikers, heat-exhausted runners, bike crashes, stuck snowmobiles and recoveries. She shared, “Bend has been my home for over 15 years, and this town is packed with outdoorsy, active, risk-taking individuals. Unfortunately, things don’t always go as planned. It fulfills me to provide first-responder efforts to help those who are in need.”
Patti Lynch
Patti Lynch has been a volunteer since 2015, joining SAR after retiring from a career in law enforcement. Her retirement plan was to spend her days riding her bike on Phil’s Trail, but immediately upon moving to Bend, Lynch was faced with evacuating from the 2014 Two Bulls Fire. She said, “As a police officer, I was used to knowing everything that was going on; the feeling of not knowing was anxiety producing for me.” That experience ignited her interest in becoming involved with SAR. Lynch is known as one of the more active volunteers, with a deep knowledge of the inner workings of the organization, including a near encyclopedic knowledge of the SAR inventory of rescue tools and vehicles, and a career officer’s attention to protocols.
A volunteer with the snowmobile, ATV and Incident Management Team, Lynch is not a stranger to challenging rescues, including a day participating in and overseeing incident response to three separate calls at South Sister, as well as the emotional rescue of a pair of lost snowmobilers. These experiences are the “why” of why she volunteers. “We’re all here for the same reason,” she said, “We all want to be able to bring somebody home.” But as a woman who spent her career in a male-dominated field, Lynch shared that she is also passionate about encouraging women to take on leadership roles at SAR. “We’ve got women with a lot of gifts and talents and a different approach. It’s an incredibly strong female contingency right now who are all stepping up in some really cool ways.”
A Perfect Blend of Culinary Delights and Breathtaking Views
Having resided in Bend for just over five years, my wife and I had long harbored the desire to savor the renowned Mt. Bachelor sunset dinner. Finally, the stars aligned when our friends visited the town to celebrate my buddy’s birthday, providing the perfect excuse for us to indulge in this extraordinary dining experience.
We embarked on our culinary adventure, eager to relish not just the food but also the picturesque vistas. Securing a reservation for the 5 p.m. time slot allowed our friends, who were adjusting to a three-hour time change, to enjoy their meal closer to their normal dining hours.
Wanting to make the most of our visit, we arrived thirty minutes ahead of time to take the chairlift up and bask in the breathtaking scenery before our meal. The lift ticket came included with the dinner package, and despite some smoky haze, we thoroughly enjoyed the ascent from the base to Pine Marten Lodge. To our delight, we were among the first guests to arrive, granting us a privileged window seat with an awe-inspiring view of the Three Sisters and Broken Top Mountain.
The service we received was truly top-notch, and our server, Liv, was professional with a friendly demeanor. She adeptly explained the menu offerings without rushing or pressuring us in any way, allowing us to savor the experience at our own pace.
To start, both my wife and I opted for whisky sours with wine-infused foam—a delightful and visually-stunning choice. The slightly sour foam beautifully complemented the cocktail’s sweetness. Meanwhile, my buddy chose the 10 Barrel IPA, and his wife delighted in a wine selection that left them both satisfied.
Our culinary journey took off with a fantastic array of starters. Two of us ordered the Greek Wedge Salad, boasting perfectly crisp lettuce, pine nuts, tomatoes and a flavorful feta cheese dressing, all enhanced by an olive tapenade. My wife had the tuna stack, a beautifully plated dish that was a true feast for the eyes. And let me tell you, my buddy’s order of burrata salad was so delectable that we found ourselves vying for every last bite.
For the main course, a couple of us savored the ribeye steak, while my friend opted for the beef short ribs, and my wife relished the roasted chicken accompanied by chorizo carrots and creamy polenta. Each dish was a masterpiece in itself, but the beef short ribs stood out with their exceptional flavor. The mashed potatoes, seasoned to perfection with horseradish and bacon dashi, were a divine accompaniment.
Ribeye Steak and Mashed Potatoes
As our feast neared its sweet conclusion, we were treated to an assortment of delectable desserts: German mouse cake, lemon cheesecake and panna cotta. Each dessert was a symphony of flavors, perfectly complementing the meal’s grand finale.
While we cannot deny that the experience was a splurge, it was undoubtedly worth it for such a special occasion. The food lived up to our expectations, leaving us eagerly awaiting the next birthday or anniversary to celebrate once again atop the magnificent Mt. Bachelor.
Sunset Dinners are served Thursday through Sunday nights, now through September 10. Learn more here.
About Dan Price: This article was a guest post by Dan Price, a talented photographer and Central Oregon local.
NW Raw is an organic, plant-based, gluten-free cafe that caters to the health-conscious.
With origins in Ashland, NW Raw is now serving its healthy cuisine and organic juices on Bend’s westside. The soft opening in August 2023 is slated to expand into extended hours and the arrival of its complete food offerings in September.
The menu is packed with 100% organic ingredients, essential nutrients, vitamins and antioxidants. From fresh juices to thick smoothies, towering toasts to hearty bowls, salads, and soups, there is a healthy option for every palate. Various plant-based cleanses are also on the menu for those who want to extend the NW Raw experience.
The NW Raw Ambiance
A recent lunchtime visit on a bustling Wednesday made for a nourishing midday break, both in the food eaten and the atmosphere enjoyed. The restaurant’s interior is a modern and spacious setting with a variety of seating options; cozy up in a booth or get work done at one of its long communal tables.
Counter service streamlined orders while an assortment of grab-and-go juices and salads were available for those seeking a swift bite or some adventure fuel to take on the go. The service was prompt and attentive, with staff regularly checking in to ensure that every diner’s needs were met efficiently and thoughtfully.
On the Menu at NW Raw
An excellent lunch option is the Yellowstone bowl, a flavorful cashew coconut curry sauce spread over a bed of rainbow quinoa, topped with carrot, purple cabbage, cilantro and green onion. It was simple, warm and nourishing, the perfect option for a midday meal.
Another light and tasty item is the East salad, massaged kale tossed in a sweet ginger tahini dressing and topped with shredded carrots, beets, cabbage, currents, sprouted almonds, orange slices and black sesame seeds—an unexpected fusion of flavors with just the right balance.
For dessert, chocolate lovers will want to check out the Pilot Rock, a dark chocolate tart, while those looking for a fruity finish will want to order the Pikes Peak, a lemon raspberry cheesecake. Grab the Vertical cold-pressed juice on your way out for a refreshing blend of celery, cucumber, kale, cilantro and lemon for a cool and rejuvenating close to the meal.
NW Raw’s organic ingredients, nutrient-packed menu and plentiful grab-and-go options cater to those with action-packed days, be it work or adventure, who are looking for a nourishing meal that doesn’t skimp on flavor.
The transformation of the long-beloved Barrio into its stylish successor, Bar Rio, is complete and its doors in downtown Bend are now open. Owners Steven and Amy Draheim have curated a menu that celebrates the colorful and diverse flavors of Spain, Israel and Mexico.
Fresh Design
The cultural tapestry also influences the restaurant’s updated interior design. Thanks to the creative teams at LRS Architects and interior designer Trisha Plass, the fresh, soothing blues, Alhambra-inspired tiles and chic light fixtures brilliantly combine Mediterranean aesthetics with contemporary details.
Novel Menu Keeps Beloved Classics
Beyond the visual updates, Bar Rio’s chefs have also switched up their menu offerings, transitioning away from the original full menu towards a curated selection of tapas and cocktails. But die-hard Barrio fans will be happy to know that many of the original favorites are still available.
The jibaritos are one such nostalgic tribute, succulent pork carnitas or grilled yam piled on top of sweet fried plantains, which are then topped with Tajin and served with creamy guacamole. The patatas bravas are also still on the menu, crisp potatoes drizzled with tomato and verde sauces, Calabrian aioli and fresh herbs.
A highlight of the meal was the grilled green beans, tastefully charred with a Reserva Jerez vinaigrette and accompanied by almond slivers and crispy jamón. For a more hearty dish, try the shareable paella with saffron-infused rice, chorizo and a choice of chicken or shrimp. Use warm bread or tortillas to scoop flavorful bites.
Tasty Treats and Colorful Cocktails
The classic Spanish favorite of churros and chocolate makes for a sweet finish. Be sure to imbibe in one of the menu’s refreshing cocktails alongside your tapas. The Chavurah, a blend of jalapeño tequila, pomegranate lime and cardamom syrup, is a nod to both Mexican and Israeli flavors. Meanwhile, the Sunny Day on The Rim is a refreshing blend of vodka, pressed cucumber, lime and grapefruit bitters.
Bar Rio’s fusion of global fare, tasty libations and colorful design is the perfectly fun evolution for one of Bend’s most popular restaurants. Whether you sip margaritas on the beautiful back patio, slide up to the bar or cozy into one of its booths, Bar Rio is a festive option for drinks and nibbles in downtown Bend.
Nestled in downtown Bend’s Brooks Alley, the long-awaited Dear Irene has finally opened its doors, and in every last detail, it lives up to the anticipation. With elevated cuisine, stylish design and artisan cocktails, the restaurant offers an innovative dining experience.
Meet Chef Jonny Becklund
Chef Jonny Becklund, backed by two decades of experience, and his wife, Irene, are the creative forces behind the restaurant’s chic ambiance and ever-changing menu. The space is full of edgy accents, playful wallpapers and captivating textures, beautifully complemented by clean lines, fine art and gracious service. The result is an atmosphere that effortlessly balances fun and sophistication. Even the bathrooms showcase artistic flair, highlighting the extreme care and attention to detail that went into the creation of the space. Sip cocktails on velvet couches in the back lounge, sit at the bar or explore the full menu cozied up in an upholstered velvet booth.
Creative Cuisine in an Elevated Atmosphere
Then, there’s the food. The King Salmon Crudo is a colorful composition of tomatillo leche di tigre, yuzu kosho, shaved radish, jalapeño, chili oil and crispy garlic, skillfully combining textures and flavors for a refreshing start to your meal. Next, the honey roasted heirloom carrots are roasted to perfection and served with lemon labneh, hazelnut and pistachio dukkah, pomegranate molasses, lemon oil and mint, creating a beautifully balanced, sweet, and nutty vegetarian delightful that melts in your mouth.
The Spanish prawns are accompanied by Iberico chorizo, fire-roasted tomato and charred lemon, transporting your taste buds to distant shores. The Little Gems salad is a light and vibrant addition to the meal, with puffed wild rice, toasted seeds, egg yolk, parmesan and tarragon lemon dressing.
For the main course, the polenta and soft cooked egg offers comfort with asparagus, mushrooms, summer vegetables, aged parmesan and salsa verde atop stone-ground white polenta. The soft-cooked egg adds a creamy richness to the polenta, making the experience satisfying to the palate.
The Drink Menu
The drink menu offers its own elegant surprises. With carefully crafted cocktails and hand-selected wines, the choices are diverse and well-curated. The Dear Irene cocktail, featuring Belvedere Lake Bartezek vodka, Lustau blanc, house-made olive brine, and celery bitters, offers an enchanting mix of flavors. The Spritz-Carlton, made with Wild Roots grapefruit and cucumber gin, cappelletti, creme de peche and cava, is a refreshing and enjoyable option.
For a final course, the matcha tres leches dessert was the perfect finale, boasting a spongy cake topped with whipped coconut cream and strawberry.
Dear Irene’s meticulous curation of food, design and ambiance makes it an exceptional addition to Central Oregon’s dining scene. Whether you’re looking for a post-shopping cocktail, an intimate date night or simply a delicious meal, Dear Irene is the perfect spot for a memorable evening.
Building a custom home isn’t for everyone. Prospective homeowners need the right location, a team of professionals who can deliver the vision and a budget to match the dream. After building and living in their first custom home, Bend residents Rachel and Scott McGuire knew they wanted something different for their second custom home and hired a team of design and construction professionals who could work through challenges and deliver their forever home on a budget they could afford.
The result is a distinctive dwelling carved from ancestral influences of Rachel’s Swedish heritage and ideas built around their lifestyle and features in the Central Oregon landscape.
The initial challenge for architect Eric Meglasson, who typically designs only modern homes, was to work with the McGuires on a contemporary version of a traditional-style home.
“Their Scandinavian roots reflected more of a European chateau,” he said. “I adjusted it to fit the Central Oregon climate and specifically to fit narrow design guidelines for the neighborhood.”
The home’s footprint was laid out on the lot to capture views of the Cascade Mountains from front to back through the large space at the center of the house. Compared with their first custom home, the couple sought to make this home lighter and brighter.
They used a Belgian window system not often seen in American homes. Four large windows tilt inward from the top for fresh air circulation and pivot open as doors in the great room. The five-foot-wide front door also pivots on a spindle rather than on a common hinge system. “They were able to create realistic simulated divided light windows approved for historic preservation in Europe,” Meglasson said. In the front brick-courtyard, the divided light windows emulate historic buildings from the late 1800s and early 1900s in both Europe and America, he said. “It’s a good look and super-high performance.”
The 4,100-square-foot home contains three bedrooms (one doubles as an office for Rachel), three and a half baths, an office for Scott and a media room. The central room with 14-foot ceilings flows from kitchen to dining and living rooms where entry is off the front courtyard. The opposite side of the large room offers access to an outdoor kitchen, seating for entertaining, a sunken gas firepit and mountain views.
The home has several special-use areas, such as a kitchen nook where Rachel and Scott enjoy their morning coffee. They incorporated a wet bar in a corner of the main room near the outdoor kitchen. It has a walnut bar and stools for seating while the McGuires make drinks, pull beer or sparkling water from a small fridge and put glassware in a mini dishwasher for cleanup.
There’s a secret door fully integrated into the wood paneling along the hallway from the great room. The door leads into a pantry tucked behind the kitchen and is completely concealed until someone pushes a spring in the cabinetry to pop it open. The other end of the pantry has a glassed-in wine closet.
Interior designer Kerri Rossi said the cabinetry throughout the house is one of her favorite parts of the McGuire home. She worked with Anderson Clark Interiors, a local residential cabinetry company, refining and planning every detail of every drawer down to the hardware. “Those beautiful cabinets look simple,” she said, “and sometimes simple makes it more complicated–all the attention to detail like getting the right stain and bead channels that line up perfectly.” To create visually uninterrupted surfaces, all appliances throughout the house have cabinet panels on their fronts to blend in.
The primary bedroom is on the ground floor and has mountain views and a door leading to a partially enclosed in-ground hot tub for soaking after a day of skiing, playing 18-holes on the nearby course or cycling and hiking. Rachel is an avid golfer and skier, and Scott is skier, marathon runner and triathlete. The main bathroom is built around a “beautiful back-lit quartzite slab by Imagine Stoneworks behind a free-standing tub,” said Rossi.
In addition to bringing Swedish influences to the home, Rachel worked closely with Rossi in several places, including a showcase powder room. “I started with the glass vessel sink and then picked out a Swedish mirror and wallpaper,” Rachel said. A tulip light pendant and the floating cabinet finish the room with pizzazz.
A staircase with vertical steel railings by Ponderosa Forge in Sisters and seven-inch blocks of oak stacked on the outside of the treads create a “beautiful and graceful staircase,” Meglasson said. “I liked how we created a bridge heading into the bedrooms and overlooking the great room.” Another hidden space runs the length of the upper hallway and is perfect for additional storage or an inner fort and sanctuary for kids who want to escape their parents.
Visitors to the home are greeted with the sound of a water feature running from the outside through a brick wall to welcome people into the courtyard. The water falls out of a weir into a 20-foot, horizontal trough that might tempt Bernese Mountain dog Nils to take a dip in on a hot summer day.
The courtyard itself is on a smaller scale than the home, with short brick walls and metal fencing around landscaping sections that create an eastside place to escape Central Oregon’s afternoon heat and sit quietly to read or have a glass of wine. Even the McGuire’s beloved housemates, Nils and Mainecoon cat Sven, have designated space inside the home for eating and sleeping, and Nils has his own wood-covered enclosed retreat with a doggie door to the outside. The McGuires had the right team to help them draw on ancestral roots and lifestyle preferences for a home that stands out in the high desert.
Seeking a change of pace, a deeper connection to nature and a sense of slowing down, Mandy Davis and her husband Josh made the decision to leave the bustling Bay Area behind and relocate their family to Central Oregon. Settling on 10 acres of picturesque countryside near Powell Butte, the Davis family embraced a modern homesteading lifestyle, which includes homeschooling their three young children. With the desire to create a dedicated space for education, the couple worked to transform their garage into a bright homeschool classroom.
Mandy, a former school principal, envisioned an environment that would nurture growth, creativity and a love for learning—a space that would reflect a home’s warmth rather than a conventional schoolhouse. With their children’s ages spanning 10 years, Mandy wanted a multifunctional room that could cater to individual workspaces, a communal table for shared activities, sensory areas to stimulate engagement and space to move around. The project was a collaborative labor of love for both parents, who share a passion for do-it-yourself projects. “My husband and I were both born with the ‘How hard can it be?’ gene. We love to DIY and take on large projects together,” said Mandy.
“Every step of the way was a check-in with my children. ‘What are you loving?’ ‘What do you need in the space?’”
Mandy’s background in education played a vital role in shaping the design choices for the couple’s remodeling project. It was crucial to Mandy that her children had input regarding the project. “Every step of the way was a check-in with my children. ‘What are you loving?’ ‘What do you need in the space?’” she asked, keeping their needs and preferences at the top of her mind.
Josh, a skilled builder, took charge of the construction and turned Mandy’s design ideas into reality. “Our ongoing joke is that there isn’t anything he can’t build,” said Mandy. “But really, it is so true. I would share my stick-figure drawings, and he would scale it up and build it.” The transformation only took about three weeks to complete. The work began by bidding farewell to the garage door and elevating the flooring. Next came the drywall installation to improve insulation, along with French doors and large windows to provide natural light and a seamless connection to the outdoors. The project also included selecting new flooring, applying fresh coats of white paint, crafting custom cabinets and creating a fully enclosed patio to expand the learning possibilities.
Stepping inside the homeschool classroom, one will find an array of cherished features that both the children and Mandy adore. Butcher-block desks create sturdy workspaces; custom cabinets offer storage for curriculum materials and books; and a large rug encourages movement and play. These elements enhance the room’s functionality and contribute to its inviting atmosphere—a true embodiment of Mandy’s vision, who describes the space as warm, functional, bright and, most importantly, theirs.
While the homeschooling experience extends beyond the classroom into the family’s entire home and homestead, the dedicated space serves as the heart of the children’s educational endeavors. For Mandy, the homeschool room provides structure and organization, smoothing the flow of their daily routines and acting as a central hub for learning.
Mandy’s vision for a home learning space was realized but believes that having a designated homeschool room is not a prerequisite for successful homeschooling. She feels the essence of homeschooling lies in the freedom to personalize the educational approach, creating learning experiences in a variety of environments and embracing the world as the classroom.
Soaking in afternoon backyard bliss is a favorite pastime for Central Oregonians. Outfitting an outdoor space conducive to both solo R & R and family time often makes the top of a wishlist for a high desert homeowner. Luckily, carving out such a space in one’s backyard is perhaps the most accessible and approachable do-it-yourself home-build project of remodeling dreams.
Just take Allison and Derrick Clouser’s recent deck make-over for example. As owners of a home design company called Clouz-Houz, the couple had a leg up on their own DIY project. Allison has been guiding clients on interior design journeys for almost two decades. Derrick is a licensed general contractor and real estate agent. To glow-up a deck, follow the Clousers’ inspiring how-to tips below.
Upcycle and Reuse
It’s less expensive and good practice to reduce the ever-growing carbon footprint and reuse materials. The couple used this approach in their DIY deck project by reusing existing deck boards. “We flipped them over and planed the side that hadn’t been exposed to the elements,” Derrick said. “Once planed, we stained the boards with a dark espresso water-based stain to give the deck a more updated and fresh look. The railing style existed with the original deck. We sanded and restained it black to tie into the new stain on the deck boards.”
Reflecting the inhabitants
Because Allison wanted to stick with the coziness of the existing deck footprint, she made a point to enlist every inch of it. “The BBQ is used every week all summer long, so we needed that to be accessible. We chose a large sectional, perfect for our family to hang out on. Two of our three children are in college but come home in the summers,” she said. “I wanted the ambiance to feel like a quaint patio with bold prints and comfy furniture, thus creating a little outdoor oasis that coordinates with the interior of the home as well.”
The before photo
Maximizing with Minimal
Needing to maximize on seating, storage and space in general, Allison chose a modular sectional, then strung cafe lights way up high and hung hooks to house necessary items accessed from the deck frequently. “The modular sectional is an awesome way to build seating which can literally fit into any space,” she said. “The sectional is the perfect spot for enjoying cocktails while Derrick barbecues. Many nights we turn on the white lights and just sit outside under the stars. The hooks outside the back door are spot on for holding warm throw blankets to curl up with as it gets late and leashes for our two other family members, golden retrievers Max and Lucy.”
A collection of baskets, an end table and a coffee table that doubles as an ottoman also help store and organize keys, drinks, games, homework and other odds and ends.
Tips for Selecting Economical Goods
Allison found her sectional pillows on Etsy and says there are numerous vendors and operations for customizing with outdoor fabrics. The indoor-outdoor area rug came from the Studio McGee Collection at Target. “This is a nice way to keep the deck soft underfoot, preserve the boards from the wear-and-tear of weather and make for a comfy nap spot for our golden retrievers,” she said. For the finishing touches, Allison added small terracotta pots for fresh herbs such as basil, mint, rosemary and lavender for use in the indoor kitchen or outdoors on the barbeque and pizza oven, creating a welcoming space for warm summer days.
Utilizing thick oil paint and textured impasto-style brushstrokes, Raina Verhey unearths and explores meaningful and complex emotions in her art. “My work is a place for me to question and process the world, a way to hold space for the grief and love of my heart.” She classifies her creative style as emotional impressionism, crafting abstract landscapes that vividly portray the metaphysical terrain of the soul.
She grew up outside of Atlanta, Georgia, with parents who worked in the arts, her father as an architect and writer, and her mother as an indie songwriter and artist. “My parents cultivated an incredible atmosphere to learn the hardships and rewards of pursuing the arts,” said Verhey. “Being the oldest of five during the crash of ’07 in an artisan’s home, I learned real quick that life is pain, but I also learned by watching my parents that honest expression of that pain is a salve to the sting.”
Though surrounded by the arts as a child, it wasn’t until she was living on her own in California at the age of 17, facing a barrage of personal hardships, that she turned to art as her safe space. “It was my way of self-healing,” she said. “I had all of this pain, and I would sit there, and I would fill my notebooks with these abstract scribbles, and they just took over all of my pages, and it slowly grew from there.” Her style, skill and perspective as an artist expanded alongside her journey of personal growth.
Four years ago, she moved to the woods outside of Sisters, and it wasn’t long after her arrival that she bought her first set of cheap oil paints, an on-the-whim decision that would propel her toward her current medium of creative expression. Further reflecting on her transition from mere notebook scribbles to becoming a dedicated full-time artist, Verhey shared, “Even though I was bad at the beginning, I took myself seriously. The work had a meaning beyond just being good, so I knew it was something important and worth taking seriously.”
Many long days and nights spent painting were also involved in developing her craft. “I just kept going, and when you put the hours in, you finally hit a cusp where you get into the flow and find your style.” Verhey’s style is greatly inspired aesthetically by the work of Vincent Van Gogh and continues to be a way for her to map her emotional life. “I feel the emotion in my chest, and it kind of has a movement to it, and I apply that movement to the canvas,” she said. “Which is why a lot of my brush strokes are really fluid, a lot of tumultuous curves in and out, and twirls and swirls.”
She hopes her work prompts others to reflect inwards. “It is my intention to inspire beauty and hope, and the courage to carry on in the face of great tribulation and weariness,” said Verhey. “I want my work to be an invitation to step into the honesty of your soul and a support to you becoming friends with that honesty.”
Her art has been inspiring the community as it hangs on the wall of Central Oregon businesses and homes, a community she is continually impressed by and grateful for, “Folks here take the arts so seriously and so value artists,” she said. “I’m always honored by the time folks take to engage with my work and by how interdependent the life of an artist is; I can’t express how grateful I am to those who love and share my work.”
Find work by Verhey at the Campbell Gallery from June 8 to August 1, or in the halls of The Grove during the month of July. See artbyraina.com.
It’s late morning as Alan Watts pulls up at Smith Rock State Park. We first climbed here almost 40 years ago, when Watts was establishing a new style of rock climbing and putting Smith Rock on the map. We’re older now and not climbing as hard as we used to, but that’s OK. Today we’re going to climb a few forgotten classics, hoping we’ll have them to ourselves. We put on our packs and start hiking down the Chute Trail. That’s when it starts.
“Are you Alan Watts?” someone asks. “Will you autograph my guidebook?”
I like climbing with Alan, but we never do a lot of actual climbing. It’s like hanging out with a rock star. Everyone stops him to chat, pose for a selfie or autograph his climbing guide (he gets so many requests he carries a Sharpie in his pack). He’s been climbing here since the mid-1970s; when it comes to Smith Rock climbing, he wrote the book. His popular climbing guide, first published in 1992, is in its third edition.
I first climbed at Smith in the early ‘80s and was not impressed. Sure, the park inspired a sense of awe (it still does), but the rock seemed loose and the climbing so-so. I didn’t know that Alan—then a self-described “scrawny kid from Madras” in his early 20s—had already put up the first of dozens of steep, bolt-protected routes on the park’s blank-looking walls that would transform it into a world-class climbing destination. After a picture of Watts appeared on the cover of Mountain magazine in 1986, climbers from around the world began to arrive. Nearly 40 years later, they haven’t stopped coming.
Allan Watts helped put Smith Rock on the sport-climbing map. | Photo by Tyler Roemer
“Watts’ legacy is pushing climbing forward early on with a new style of route development that created the hardest routes of their time.”
“It was my dream to someday turn Smith Rock into an international climbing destination,” Watts says, but admits he didn’t anticipate the sheer numbers of climbers who would come or the impact they would have. “There are times when I’ve felt overwhelmed by the popularity, wishing I could step back in time to the old days.”
In the old days, Watts was often the only climber in the park. Those days are long gone. “I’m never lonely out there anymore,” he says.
We finally get past the conga line of adoring fans and find a shady wall that isn’t too crowded. Alan goes first. You wouldn’t know this compact, unassuming 63-year-old was one of the best rock climbers of his generation—until he starts climbing. He leads methodically upward, casually clinging to the pebble-size nubbins and finger pockets, toeing in on rounded edges worn down by decades of ascents. He makes quick work of the pitch.
Some people assume Alan is the famous Zen philosopher and writer of the same name. “There are serious climbers who think we are one and the same,” he says. “I used to remind people that the other Alan Watts died in 1973, but now…” Now he just suppresses that wry smile of his and says, “Ah, yes, in each of my books lies the seeds of my next book.”
Passing climbers ask Alan when the new edition of his guidebook will be done. “Soon,” he assures them, but admits it’s a bigger task than he imagined. “People keep putting up new routes,” he explains. “I have to get them all in.”
Alan Watts (left) and Alan Collins (right) | Photo by Tyler Roemer
New Guide, New Routes
Rock Climbing Oregon’s Smith Rock State Park: A Comprehensive Guide to More Than 2,200 Routes, which comes out in August, has more than 800 new routes; it took three years of hard work—frustrating at times Watts admits, but fulfilling. “I had doubts along the way whether I had another guidebook left in me,” he confides, “but I somehow reached the finish line.” He credits the book with giving him purpose and preserving his sanity during the COVID pandemic. He’s clearly relieved to be finally done.
We only get in a couple of routes before Alan goes off to lead a history tour of the park, narrating as he goes, pointing out the hard climbs he and his contemporaries—local climbers and foreign hotshots—did in the ‘80s and ‘90s, which still rank among the hardest climbs anywhere. Despite the heat, the group—mostly younger climbers—eagerly follows, soaking it all in. Alan is clearly enjoying himself, proud that he’s able to share the place he loves most.
“I never could have imagined decades ago that climbers who weren’t even born at the time would be just as enthused about Smith climbing as I was when I was young,” Watts tells the group. “What happened at Smith Rock in the 1980s still matters.”
Watts wasn’t thinking of future generations of climbers back then; he was focused on climbing challenging new routes. But his single-minded obsession created a legacy, a torch that he’s passed on to a new generation, including Alan Collins, who, like Watts, is a passionate route developer who’s committed to preserving the character of the landscape.
“Alan [Collins]’s been a tremendous steward of the area,” Watts says. “In terms of new route development, he’s holding the torch right now.”
“I’m really proud to hear that he thinks I’ve got the torch,” Alan Collins says. “I’m just doing my thing out there.”
Photo by Richard Bacon
Collins, a 31-year-old Bend native, is one of the current driving forces of Smith Rock climbing. Since he started climbing seriously at age 19, he’s spent countless days establishing routes and building trails just outside the park boundary, developing new areas to help alleviate overcrowding in the park. Although some remain critical of the development process—removing loose rock and drilling protection bolts—it’s work he’s proud of. “I like things to look good, especially if it’s one of my routes.”
He’s quick to acknowledge Watts’ influence on the new generation of Smith Rock climbers. “Watts’ legacy is pushing climbing forward early on with a new style of route development that created the hardest routes of their time,” Collins says. “It’s always inspiring to think about everything Watts did back in the day. As a route developer, I have the utmost respect for Alan staying true to his vision regardless of the criticism.”
Is the future of Smith Rock climbing in good hands? Watts thinks so, but insists preserving the legacy of climbing here isn’t about one or two people. He credits organizations such as the Smith Rock Group and the High Desert Climbers Alliance for their access and conservation efforts, and Park Manager Matt Davey for doing a good job balancing access and overcrowding. He worries that increased bureaucracy may negatively impact the future of climbing in the park.
“It has taken the collective efforts of many people to keep this place from getting trampled to death,” Davey acknowledges. “For the first time, climbing is no longer purely in the hands of climbers.” He points to the draft master plan for Smith Rock issued in April 2023, which proposes the hiring of a climbing ranger to enforce climbing standards in the park and an online reservation and permitting system to alleviate overcrowding.
“I hope I never see the day when it’s necessary to make a reservation to climb at Smith,” Watts says, knowing it’s already happening at other climbing areas.
Regardless of new regulations, Watts believes older climbers—such as his role models from back in the day who helped shape his approach to climbing—play a vital role in preserving the legacy of climbing at Smith Rock. He says that the best way to assure access is for climbers to take it upon themselves to be good stewards and set a good example for newcomers to the sport.
“The older climbers not only inspired me but helped me define the boundary between what was and wasn’t acceptable,” Watts says. “Now I’m one of the older climbers who plays that vital role.”
Belay On
At any level, climbing requires diligent attention and support. Start with local companies and guides, such as:
Just about every 1970s American household had at least one Frisbee sitting on a garage shelf, buried in a toy bin, or resting in the backyard where it was last thrown. Learning to toss it was a right of passage and a ticket to hours of fun with longtime neighborhood friends. Watching the Frisbee fly parallel to the lawn and into an awaiting hand was matched only by competitions focused on the challenge of trying to hit stationary targets.
“Steady” Ed Headrick, widely considered the Father of Disc Golf, first invented the Frisbee in 1966 and then transformed the game into a sport by patenting what was called the Disc Golf Pole Hole and starting a movement now played on countless courses worldwide. The Professional Disc Golf Association currently boasts more than 130,000 members across 70 countries with an average of five new courses opening each day. Parallel to golf, disc golf is played on nine- or 18-hole courses, with each hole consisting of a tee pad, fairway and hole. Both sports also share scoring terminology, such as “birdie,” “par” and “bogey,”but for disc golf players, the target “hole” is most commonly an elevated metal basket.
When throwing the disc well, spirited competition is likely to arise. Even when playing poorly, disc golfers still enjoy nature courses set in beautiful Central Oregon landscapes. Because Bend is filled with amateur and professional athletes with a desire to spend time outdoors, it’s no wonder disc golf has been on the rise in the area.
Pine Nursery’s disc golf course
Let’s Play Disc Golf
According to the disc golf phone app Udisc, Central Oregon is home to more than 30 officially established park and resort courses, as well as non-sanctioned courses usually found on Bureau of Land Management property. Diverse Central Oregon settings pair perfectly with disc golf—as does the post-round craft beer.
In Bend, the Pine Nursery Disc Golf Course offers a quality mix of long and short holes, as well as open and tight fairways. Because none of the holes is too advanced, both beginners and experts can enjoy a day spent at the east side park. The surroundings of junipers, sage and lava outcroppings line the course and separate it from the rest of the park’s features. For a quicker outing, the Skyline Sports Complex in northwest Bend is home to a fun nine-hole course, while Rockridge Park Disc-Golf in northeast Bend was built intentionally short to allow for beginners and putting practice.
Mt. Bachelor got into the disc golf game several years ago by adding a course to its summer offerings. The Professional Disc Golf-listed course begins just to the west of the Bill Healy statue at the top of the Pine Marten Lodge. Players may want to save their legs for the course and ride the chairlift up. The first three holes wind down the Outback ski area, holes four through 15 are located along the Coffee and Canyon runs, and the course wraps up just above West Village Lodge.
Other Central Oregon communities have joined the disc golf revolution as well. Just west of Sisters, Black Butte Ranch built a nine-hole course that winds through the resort property. Redmond constructed a very popular 18-pin course in Dry Canyon Park. Downtown Prineville’s Rimrock Disc Golf Course offers a mostly flat but challenging game.
Even More Play: Non-Sanctioned Courses
In addition to the officially recognized disc golf courses, players have built non-sanctioned or “renegade” courses on private and government properties throughout Central Oregon. Armed with a knowledge of the game and a little ingenuity, they scope out areas perfect for a course. Tee pads and holes are marked with natural material. The course is plotted out on GPS to either be kept secret or shared through the Udisc app.
Bendite Jeremiah Fender had only been playing for a year before he got the idea to build the non-sanctioned course Base Camp at Horse Butte. “I used to walk out there all the time and hated seeing all of the trash,” explained Fender. “I figured that I would try and bring some different active users to the area.” Local and visiting disc golfers like to play the course due to its long and technical nature, as well as its desert location allowing it to be played all year long.
Josh Steele, a local professional disc golfer, began playing after finding a disc in Willamette State Park and then being gifted another one by disc golf legend Nate Sexton. After moving to Bend in 2016, Steele built the non-sanctioned Face Rock Course along Century Drive, a perfect course to practice on with the long, technical holes and beautiful views.
Pairing Favorites: Discs and Beer
Valarie Jenkins and her husband Nathan Doss ended their highly successful professional disc golf careers and opened Bend’s Bevel Craft Brewery in 2018. Their career accolades include a combined seven professional world championship titles and Valarie’s induction into the Disc Golf Hall of Fame.
Pairing their two loves, Valarie and Nate incorporate disc golf into their brewery as evidenced by the naming of beers such as Par Save Pale Ale, the disc golf tournaments that play on the brewery’s televisions and an 18-hole putting course out back. The Bevel Putting Course, located just south of the 9th Street Village food carts, lays out as a fun, yet challenging par-two putting course, complete with tee pads and natural obstacles. In the summer, Bevel hosts a weekly competition to be played at a disc golfer’s leisure. Valarie has also found a role in inspiring young people to discover the love of a new sport. While there are legions of current fans, the nonprofit Universal Play Disc Golf aims to spread the word about the many benefits of disc golf to kids worldwide.
“While disc golfers can be from all walks of life, there is a common thread that these people enjoy the outdoors, traveling and doing things off the beaten path,” explained Valarie. “There are lots of amazing benefits to the sport, but it’s the people and the connections that we’ve made along the way that we will always be thankful for.”
To learn more about our disc golf community, see CODGC.org.
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
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.
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.
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.
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.
It’s said a heart makes a home. For Josh and Stephanie Wilhite, they took their time to bring personal touches to a remodel of a West Hills family home when it changed hands for the first time in decades.
Built in 1979, the mid-century rambler on Trenton Street in Bend began as the home of Linda Mork where she raised her son David on the sprawling triple lot replete with stands of cottonwoods, maples and a centennial ponderosas. Having lived around the corner in a Craftsman-style home since 2007, the Wilhites appreciated the neighborhood with its mix of original homeowners and younger families. Every third or fourth house had an original owner, such as the 95-year-old man who lived down the street. “It’s been a fairy tale,” said Stephanie, to live with close proximity to downtown Bend, Josh’s office on Drake Road and the kids’ elementary school down the street. Ready for a change, the timing was excellent when Linda was ready to sell. “You have the energy and know how to take care of it,” Stephanie recalled Linda telling her.
The sunken living room hosts his and her artwork selected by the owners: an abstract painting from Jesús Perea and a landscape by Nelly Van Nieuwenhuijzen.
That may be because Josh is no stranger to building custom homes. As current principal of Copperline Homes, Josh has been in the construction industry since he and Stephanie (a speech pathologist) moved to Bend. His recently-retired father, Mark Wilhite, was the founder of Copperline. However, for Josh to build a home for his family that includes sons Fischer, 11, and Reid, 8, the criteria and goals were different. They sought to create a home unique to their family’s artistic style. Analogous to the family’s love for music, he and Stephanie wanted to wait for the right harmony of elements to come together when they were looking for a house to make their home, then the property on Trenton struck a chord. “I knew immediately,” Stephanie said. The home had both beautiful bones and a history of family, so they knew they could make it their own. “The energy was so good, the light was so good no matter what the time of day; it just felt right to me,” Stephanie said.
The Wilhites bought the home in 2019 and undertook six months of remodeling with an overarching goal to make the home warm, colorful and eclectic to represent the multi-faceted aspects of the family’s personality. They began by reviewing the layout of the house to make changes that updated infrastructure and adapted to contemporary living. Many of the changes were necessary: a new roof, HVAC and floors. The remodeled home creates a visual and livable flow for the active family, as well as for the entertaining they enjoy—their annual Super Bowl party absorbs upwards of sixty people who may mingle through the rambling ranch layout.
Natural wood welcomes
Walking in through the bright front door, visitors are greeted by warm, layered textile art on the wall and a wooden aperture crafted by Ryan DeKay of White’s Fine Woodworking that yawns to give both a screened glimpse of the living areas plus sets the tone for the home’s organic style. The entryway introduces texture, warmth and natural tones with the use of sawn cedar paneling on the walls. Through the wooden portal is a view of the welcoming open-living space. “What sold me on the house was the sunken living room,” Stephanie said. “I walked in, and right away could imagine our family gathering in the space.” It was the first room the Wilhites tackled by removing its yellow carpet and a behemoth wood stove.
The media room evokes a period style with its color palette and wallpaper choice.
Retro-Scandinavian style
The house and many of its original features helped inform the updated ’70s vibe, and for the Wilhites, there was no need to rush to a finish line. Instead, they worked slowly. “We are very intentional about the things that go in our house. I’d rather it be empty than fill it with stuff that doesn’t matter to me.” Stephanie said. To guide the experience, interior designer Traci French helped hone and curate pieces that were gathered over time for a look that she describes as “mid-century Scandinavian.” Exemplifying the collaborative design experience was the inspiration from a vintage table called “Les Yeux,” by a European designer and with a collector’s price tag. Combining Josh’s design capabilities with the woodworking craftsmanship of DeKay, a unique version of the table inspired by the eye-shaped pattern now anchors the sunken living room as a true focal point.
Within the same gathering space, Josh and Stephanie independently selected his and hers art to pair above a circa 1970 sling-back chair. Similar to other elements in the home, the art is highly personal. Josh’s abstract selection from Madrid artist Jesús Perea is linear and represents the way he sees the world, Stephanie said. Stephanie selected a landscape painting by Nelly Van Nieuwenhuijzen depicting a horizon that for Stephanie evokes places and a vantage point she loves. “We go to the Steens and can see 10 miles all around,” she said. While the artwork is different, the pieces work together in a marriage and complement of color and contrast.
The additional of contemporary grasscloth wallpaper in the main bedroom is a nod to the original wallpaper found throughout the house.
Flowing floorplan
Stepping up from the living room, the dining room space is anchored by a teak sideboard from Stephanie’s grandfather where atop it sits the family’s beloved record player—a way to listen to music beyond the Sonos sound system that permeates the entire home. “Music was always important to us,” Stephanie said. She and Josh met in high school and went to college together in Northern California. “Music is how we fell in love and got married,” she said. They use the turntable to punctuate times of day with genres of music ranging from the country music and classic rock they grew up with, to Grateful Dead or singer-songwriter vibes as they sit around the teak dining table purchased ten years ago in Santa Barbara.
Adjacent to the dining space, the kitchen opened up after Josh removed banks of upper cabinets to create a centerpiece of the island with its unique shape that facilitates movement around its sides. Durable quartz countertops were added along with finishes that the Wilhites selected with the assistance of Lucy Roland of Harper House Design. The kitchen flows to what Stephanie describes as the coziest room in the house: a sunny reading nook. Illuminated by natural light from an open courtyard and a Naguchi light fixture, it’s a go-to place for respite all four seasons of the year.
Sunny style continues in a powder room that harnesses natural light from a skylight to give the space a “bright and happy feel.” Traci French brought in bright flowered wallpaper by Swedish company Svendskt Tenn and leather accents to provide a Scandinavian design nod to natural elements.
The original floorplan had no primary bedroom, so that project became a priority for the Wilhites. As an homage to the original wallcoverings found throughout the house, contemporary grasscloth was brought in as a base for personal art. Here, an image of the I-5 Grapevine at dusk provides not only tones of purples and blues, but serves as a reminder of family trips to Yosemite over the years. “Each element of our home has to speak to us,” Stephanie says. In another example of patience, the media room project took time. After an extensive search, a wallpaper from contemporary Transylvanian company Mind the Gap finally hit the right notes with its colors, geometric shapes and “Don Draper-y” feel, said Stephanie.
Finally, the creation of a music room provided a space where each Thursday, the family takes music lessons. “Steph and I are putting together a family band,” Josh said. “We just need to get the boys on board!”
The Wilhite family, from left: Josh, Reid on drums, Stephanie and Fischer.
Heart as home
There was no rush to complete the home. “Over the years we have been able to figure out what the house needs to be and what it wants to be,” Stephanie said. Upon completion of the remodel, the previous owner visited and was, “over the moon that there’s a young family that has breathed new life into the house and preserved some of her touches,” according to Stephanie. In fact, the first picture the Wilhites put up in the house was one gifted to them by the original owner. The figure, drawn in 1978, watches over the family to bridge past and present through art. “The previous owner dreamed of selling the home to a family that had the same ideals and I think she succeeded,” said Josh. “This is the home that our two boys will grow up in.” Stephanie added, “Once you infuse a house with heart, it becomes a home; this house already had a heart, we just brought it to our family.”
A short walk from the forested parking lot to the put-in above Benham Falls on the upper Deschutes River. The kayakers, including Axel Hovorka, Orion Junkins, Ciaran Brown and Noah Metzler, hoist their kayaks on their shoulders, paddles in hand and walk cautiously along the icy path. They’re geared up in helmets, dry suits and minimalist PFDs that allow for the full range of motion required to paddle. They check their throw bags—a small bag filled with a nylon cord to be tossed to a boater in case of emergency—and clip on their whistles. The whistles are to be used to communicate on the river where the thundering sound of rushing water makes verbal communication impossible. The mission is serious, but the atmosphere among this group is anything but—the vibe is downright giddy. There’s a levity you might not expect when undertaking a serious section of Class V rapids, but this crew is confident, experienced and it’s clear that this sport is a lifestyle—one focused on fun and community.
As they make their way towards the put-in the boaters peer down over the cliffside at the quarter of a mile stretch of rapids looking for hazards such as fallen trees and share bits of beta as they go. They’ve all paddled this stretch innumerable times, but the river changes with the season as the amount of water flowing through it fluctuates. The flow of the Deschutes River isn’t a natural release tied to snowmelt and rainfall, instead it’s a manufactured season at the directive of Wickiup Reservoir. This time of year, the river is flowing at just under 500 CFS (cubic feet per second). The flows in this upper section of rapids, which also includes Dillon Falls and Lava Island Falls below, begin to increase as the dam opens in mid-April for irrigation. The flows ramp up gradually through the spring, peaking in the summer when they’re the rowdiest and most consequential, before settling back down in the fall and winter. The flow can range from 500 to 1,500 CFS, a metric that’s tracked and shared on websites bookmarked and monitored by these boaters, not just for the Deschutes, but for all of Oregon’s rivers and creeks.
A waterfall drop on the White River. | Photo by Tyler Roemer
The kayak season is year-round here in Oregon. There are innumerable whitewater rivers within striking distance of Bend including the spring-fed Metolius River in Camp Sherman, the McKenzie, North Santiam and the Umpqua over the pass. Then there’s the Columbia River Gorge near Hood River, which has been referred to as the “Hollywood of whitewater boating,” thanks to the bounty of rapids, boulders and yes, massive waterfall drops most prolific on the Little White Salmon and numerous other creeks and offshoots draining into the Columbia River.
While this group of boaters is casual about running these rapids, this expert section of the Deschutes is definitely not where you want to get acquainted with the basics of whitewater kayaking. Running big water has a steep learning curve, boaters need to master the roll—a key move that allows a flipped boater to upright their boat with a hip jerk and a firm paddle stroke. This move is first achieved in calm water and then relearned in the rapids. A failure to upright the boat usually leads to a dangerous wet exit—basically the equivalent of a yard sale in skiing, except in kayaking the rushing water adds an element of swimming through an avalanche, and you must rely on your fellow boaters to retrieve your equipment downstream. A high-level of fitness is also needed to paddle hard to avoid being dragged back into a churning hole or up against a ledge. Finally, and an almost intimate understanding of river hydraulics gained through years of experience is crucial.
The world of kayaking consists of access for multiple levels of expertise. | Photo by Regina Nicolardi
The experienced crew arrive at the put-in, a calm and unexpectedly quiet pool. They tuck into their boats, feet firmly pressed against the pegs for stability, with spray skirts sealing them into their creek boats. These boats, built specifically for navigating whitewater, are longer and more voluminous than the squat playboats you might see at the Whitewater Park in downtown Bend. Creek boats are built to be responsive, allowing the paddler to precisely navigate through the whitewater and stay on their line.
A few strong paddle strokes and a gentle hip tilt brings the boaters out of the eddy and into the main current of the river and they’re off. The first boater takes a line river right paddling into the green tongue and easily flowing through the upper section of the falls, he pulls over into a calm eddy, sounding his whistle to signal that it’s a go. The next boater finds a similar line, but he keeps his speed up as he passes by, dropping into a churning constriction and navigating expertly to exit into another quiet pool. Another sharp whistle blow signals for the rest of the crew to join him. The river below from here gets even more consequential, taking a sharp left turn narrowing between a ledge and an exposed boulder. This is clearly the crux of Benham Falls, the water is crashing into the exposed wall, churning over unseen rocks and boiling up from below. The boaters take turns positioning their boats through a rapid succession of paddle strokes, each finding their own paths through this section showcasing a thrilling display of the creativity inherent in the sport.
They regroup in a pool below the rapids and decide to lap it again, and then again. Each lap reveals new routes: Hovorka boofs off a boulder, up-top landing in the aerated water below, Ciaran flips over in the crux and then expertly uprights. They all play on a standing wave in the river, casually surfing back and forth. Back at the cars they strip off the layers of gear and talk about future plans—there’s a waterfall that Hovorka is eyeing on the Umpqua, a possible weekend pilgrimage to White Salmon—the options are endless for these Central Oregon paddlers.
Eli Zatz navigates churning water. | Photo by Orion Junkins
Getting Started
Tumalo Creek
Tumalo Creek offers a two-and-a-half-day Full Immersion Whitewater Kayaking Weekend. The course begins Friday evening on the shop’s back lawn and along a flatwater stretch of the Deschutes River, where you’ll learn essential safety techniques and boat fitting. The course then heads to Deschutes’ milder rapids and ends running a stretch of the McKenzie or other nearby Class II-III river. Participants can then layer on skills through the shop’s weekly Whitewater Skill Builder workshops throughout the summer. See tumalocreek.com.
Find a Crew
OSU Paddle Club
Whitewater kayaking is not a solo endeavor—you’ll need a crew. Central Oregon boaters can connect at the Whitewater Park, in the popular 3,000-member strong Bend Whitewater Facebook group, or through the OSU Paddle Club. See osucascades.edu.
A Fusion of Culinary Expertise and Personal Service
In the world of event curation, Sanda Costello and Gene Soto’s Bowtie Catering Company brings a “mom and pop” energy to the Central Oregon catering scene. Theirs is a tried and true partnership grounded in a shared passion for the food service industry. Costello and Soto have custom designed beautiful spreads at high desert events for eight years, earning community recognition and receiving awards for quality and service. From intimate private chef dinners in a client’s home to 800-guest galas, Bowtie Catering delivers culinary inspiration and elevated service to any style of event.
Culinary Business Inspired by Heritage and Community
The unlikely story of Bowtie’s inception stems from the co-owners’ diverse origins and talents. One half of the story can be traced back to Romania, co-owner and business manager Costello’s country of origin. Raised in Eastern Europe where farm to fork was the way of life, Costello describes, “Every single item from produce to meat was worked by us, so farm to fork is something that is very much close to my heart.” Arriving in Bend as a 21-year-old exchange student of environmental engineering, Costello worked as a server in a restaurant and soon became the manager. The restaurant and food service industry had her hooked. Driven by an unyielding work ethic and a vibrant enthusiastic spirit, Costello brings a strength and perspective rooted in her Romanian heritage to Bowtie. “People are my passion,” Costello said, adding how working with clients and engaging with her staff fuels her business sensibility.
Co-owner and head chef Gene Soto knew what he wanted to do for a career from the moment he graduated from high school. In a twist of fate, the former executive chef of New York City’s famed Waldorf Astoria hotel moved to Soto’s hometown of Sunnyside, Washington at that time and gave him the encouragement to pursue a culinary path. Soto recalled, “He told me, ‘You should really take this further, get into an accredited school and get serious about this profession.’” Soto listened. After graduating from Le Cordon Bleu College of Culinary Arts in Portland, Oregon, he landed a job with the Gray Company–parent organization of Skamania Lodge, Salishan Lodge, Sunriver Resort, the Salish Lodge and The Governor Hotel. Soto worked as a chef for the company for ten years before accepting a job as head chef of Deschutes Brewery, the job that brought him to Bend.
Costello and Soto met while working at Brother Jon’s Alehouse, where they acted as the front-of-house and back-of-house managers, respectively. At the request of a friend, they fused their business and culinary expertise to create an event, and a wave of calls followed. By popular demand, Bowtie Catering Company was formed.
Boutique Caterer Rooted in Personal Service
Proud of the fact that Bowtie started small, with nothing but their own personal investment, Costello and Soto reflect on how much it has grown, driven by recommendations and trust from their clients. “We are always growing and learning,” Costello said. “We are also very rooted in the food service community of Central Oregon. We refer people and receive referrals from others–it’s a very connected community.” Bowtie books hundreds of events in Central Oregon each year and they are content with its current size, wanting to ensure they continue to be as involved, and remain present and flexible for their clients and staff. “We are both very hands-on,” Soto explained, “One or both of us is present at every event.”
Bowtie Offers full-service, fully-staffed catering. “We like to say we are big but small,” Costello said. “We are a boutique caterer that can do large events of any size. Our core group of 5 people makes the magic happen, then we have a roster of loyal and highly qualified employees that are called in for the events. We wouldn’t be able to do it without our staff–we are really blessed by the number of good people we are able to pull every year,” she said. Occasionally, Costello and Soto’s respective families jump in to serve as well.
Pacific Northwest Fusion Cuisine
Bowtie specializes in elevated Pacific Northwest cuisine, drawing on Soto’s extensive training in the region. Fresh salmon, tri-tip and local mushrooms fill their menus, but they define their cuisine as “fusion” since Soto’s breadth of knowledge allows him to be able to craft food for any theme. If a taco or pasta bar is desired, no problem. He perfected the art of Ethiopian cuisine by request for a Doctors Without Borders event, “A Night for Ethiopia,” honoring the organization’s service in Eastern Africa. “A guest at the event came up and asked us where in Bend our Ethiopian restaurant was located so she could come enjoy the cuisine more,” Costello shared, giving a nod to her business partner’s expertise. Sourcing their food locally when available and when the event’s budget allows, Bowtie has worked with Pioneer Ranch, Vaquero Valley Ranch, Boundless Farms, Rainshadow Organics and others in the region. They love to do farm-to-fork dinners and have used clients’ personally caught fish and meats to create intimate and connected dining experiences. Well-versed in curating menus conscious of modern dietary restrictions, from gluten and dairy-free to paleo and keto, Costello explained how they guide their clients to select all-inclusive menus that allow all guests to indulge, regardless of dietary needs.
Dishes Prepared with Attention to Detail
A primary goal for Bowtie Catering is to create and present food that is special–elevated, beautiful cuisine that would not be easily made in the home. Costello said, “I feel like food is just as good as you see it. We always add special touches, charred lemons, microgreens or fresh herbs, such as rosemary sprigs and fresh basil, and special sauces like handmade chimichurri. We play around with what’s in season, involving ourselves in the environment as we curate the menus.” Costello and Soto are experts at knowing what food will stay fresh in high desert settings. “We adjust for the conditions,” Costello shared, “and sometimes change menus, even the morning of an event– we’re always thinking– we pride ourselves on being flexible, which is necessary for the diverse conditions of Central Oregon.”
With artistic and European presentation, dishes made by Bowtie Catering align with the spirit of each event to make an impact. For larger parties, Costello and Soto encourage their clients to choose family style platters over the more traditional buffet, which allows guests to eat at the same time and have space to interact and connect while enjoying the meal together. Costello has a strong sense for the rhythm of events, especially the complexity of weddings, and how the role of the food service plays into the overall flow and structure. Presentation and service are paramount to the owners of Bowtie Catering. For almost a decade, they have created beautiful dishes, presenting and serving them with care to enrich celebrations across Central Oregon.
