The Gorge Magazine - Spring 2024

Open Studios

Gorge artists welcome visitors during spring tour

SOLO HIKING Trails to explore on your own SON OF MAN Bringing Basque cider to the Gorge

Maui Meyer principalbroker, or/wa 541-490-3051 maui@copperwest.com

Melissa Alvarado broker, or 541-980-8977 melissa@copperwest.com

Vicki Brennan broker, or 541-399-3678 vicki@copperwest.com

Hunter Lowery broker or/wa 541-490-5917 hunter@copperwest.com

300+ years combined experience, #1 brokerage in The Gorge. Serving the entire Mid Columbia region since 2001. www.copperwest.com

Rita Ketler managingprincipalbroker 541-400-0449 rita@copperwest.com

Sean Aiken principalbroker, or/wa 541-490-8277 seanaiken@copperwest.com

Phineas England broker, or/wa 541-490-9666 phineas@copperwest.com

Elizabeth Turner genmgr/broker, or/wa 541-490-6552 elizabeth@copperwest.com

Paul Thompson principalbroker, or/wa 541-490-1044 paul@copperwest.com

Anne McAllister broker, or 541-705-7890 anne@copperwest.com

Judy Dutcher broker or/wa 541-490-6327 judy@copperwest.com

Cyndee Kurahara broker, or/wa 541-490-1396 cyndee@copperwest.com

Dennis Morgan principalbroker, or/wa 541-980-3669 dennis@copperwest.com

Candice Richards principalbroker or/wa 541-912-5999 candice@copperwest.com

Stephanie Howell broker, or/wa 509-596-6177 stephanie@copperwest.com

Ross Henry broker or/wa 503-709-3564 ross@copperwest.com

Julie Gilbert pc broker, or/wa 541-490-4433 julie@copperwest.com

Elise Byers broker, or/wa 541-490-3769 elise@copperwest.com

Heather Bremer broker, or/wa 541-980-5182 heather@copperwest.com

Nate DeVol broker or 541-490-0728 nate@copperwest.com

www.copperwest.com/brokers

Bill Irving principalbroker, or/wa 503-816-9251 bill@copperwest.com

Cody Cornett broker, or/wa 219-916-0451 cody@copperwest.com

Erin V Pollard broker, or/wa 541-705-7798 erin@copperwest.com

Chelsea Finson broker or/wa 503-705-7025 chelsea@copperwest.com

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Petar Marshall

Michael

Renata Kosina

HOOD RIVER $2,200,000: Majestic home on 22+ forested acres in the East Hills! Mt. Adams view from all North facing windows and wraparound deck. 5 BRs, 3.5 BAs, 6006 sqft, built in 1983. 2 primary ensuites on main & upper with 3 BRs on lower level. Great Room w/wood framed windows brings the outside in. Beautiful vaulted wood beam, co ered ceilings & hardwood floors throughout. RMLS 23451236

spend their free time playing in the Gorge. RMLS 23500117

PARKDALE $699,000: The perfect getaway for all seasons! Right o Hwy 35 on 1.51 acres is this adorable 3 BRs, 2 BAs, 1620 sqft cedar chalet with a view of Mt. Hood. Several outbuildings: A barn which had been used for a horse & general purpose/machine shed for storage. Property is fenced and borders Baldwin Creek on portion of west side. Open floor plan from main entry to living room, dining area & family room. Mt. Hood view facing South. RMLS 23007031

As we were putting the finishing touches on this issue, I was reminded (again) of how fun my job is. Working at a magazine like ours, filled with stories about people, is like taking a little trip into someone else’s world, many times over. As a writer, I got to step into the lives of Jasper Smith and Ella McCallion of Son of Man cidery for this issue. Not only did I actually step into their cidery in Cascade Locks for a bit, but they walked me through their journey over the past few years, starting with their first taste of Basque cider while dining out one night to where they are now, owners of the only cidery in the U.S. producing Basque cider exclusively — and winning awards for it. They got me inspired to visit Basque Country, but for the time being I’ll settle for enjoying Son of Man cider here at home. No complaints. Read our story about Son of Man starting on page 24.

Editing our writers’ stories also takes me into worlds outside my own, and I often end up on a deep dive into a subject I knew little about. It happened with Ruth Berkowitz’s piece on Amayah’s Café, located in Biggs Junction. I’ve known about Amayah’s from my windsports friends and from my subscription to Temira Lital’s weather forecasting site, where she often gives it a shout-out. But when I read Ruth’s story, I learned that the food truck’s location is very intentional — and it doesn’t have anything to do with the wind-chasers among us who stop there on their way home from a big day out east. You can do your own deep dive, starting with our story on page 16.

This being our arts issue, I got to connect with some of the artists on this spring’s Gorge Artists Open Studios Tour. We feature some of them beginning on page 33, where they each tell us a bit about their artistic journey and how they create their work. Learning their stories makes me eager for the tour, scheduled for April 26-28, where I hope to meet more of the amazing artists in our midst.

There are other stories in this issue that take us briefly into someone else’s world, including a piece about Nika Kermani of NK Studios in Bingen (page 50) and a round-up of new vintage and secondhand stores in the Gorge — which is ultimately a collection of stories about each proprietor (page 10). Then again, if you just want wildflowers and springtime hikes, we’ve got that, too (page 20).

Here’s to interesting people, deep dives and wildflowers. Happy spring!

— Janet Cook, Editor

About the Cover

Photographer Renata Kosina took our cover photo of artist Michelle Yamamoto in her Hood River studio for our feature story on the Gorge Artists Open Studios Tour. “You can tell art is Michelle’s life,” Kosina said. “Her studio feels well-used and active, and her eyes light up every time she talks about art.” Photographing ar tis ts in their studios is a privilege, she said.

“You see an artist’s work, and then you see their space and it completes the picture.”

When you have read this issue please pass it on to a friend or recycle it. Together we can make a difference in preserving and conserving our resources.

WHITE SALMON, WA $625,000: Fantastic Columbia River view! Features: engineered hardwood floors throughout, SS appliances, granite countertops on the island and in the half bath. The slider to the view trex deck. 2 BR suites on lower level each with full BAs. HOA handles all exterior maintenance. Perfect for the busy buyer who wants to

Janet Cook

Renata Kosina ADVERTISING

Jody Thompson ADVERTISING

Kim Horton CONTRIBUTING

Molly Allen, Ruth Berkowitz, Kacie McMackin, Jana Shepherd COVER

Renata Kosina

Molly Allen, Ruth Berkowitz, Renata Kosina, Petar Marshall, Kacie McMackin, Jana Shepherd

on the sunny side of the Columbia River Gorge! Enjoy a scenic whitewater rafting excursion, kiteboarding or windsurfing, world-class fishing, cycling trails, or star-gazing at the Goldendale Observatory…Klickitat County has it all!

Motocross Farmer’s Markets

Maryhill Museum

Whitewater Sports

Andrea Johnson/Maryhill Winery

GORGEOur

Michael Peterson

Melissa Bradley

Jasper Smith and Ella McCallion, owners of Son of Man cidery in Cascade Locks, with their Basque-style cider.

Treasure Hunting

A NEW CROP OF VINTAGE AND SECONDHAND STORES IN THE GORGE REINVENTS THE ART OF THRIFTING

IF IT SEEMS LIKE VINTAGE STORES ARE EVERYWHERE suddenly, it’s because they are; several new ones have opened in the Gorge over the past year alone. That’s in line with national and global trends. The secondhand market in the U.S. grew to nearly $40 billion in 2023, and is projected to top $70 billion by 2027, according to Retail Dive.

The newest vintage retailers come on the heels of beloved secondhand stores that paved the way, including Bingen’s Antiques & Oddities, The Old Trunk and even the Goodwill Boutique store in Hood River.

With soaring retail prices and inflation wreaking havoc on budgets, saving a bit while shopping is enticing. Add the emphasis on sustainability and upcycling and buying second-

story & photos by JANA SHEPHERD

hand feels like a no-brainer. For the average consumer, bringing something back to life may require more time than they’re willing to give. These local vintage and secondhand stores take all the work out of it by sourcing, curating, laundering, mending, and sometimes even creating special touches for their customers.

SUN SUN in Bingen

Owner/proprietor: Madeline McNaughton

Instagram: @shopsunsun

This sweet shop sits on a busy corner in Bingen. “I’ve always had a passion for design and textiles,” owner Madeline McNaughton says. “I’ve been buying and selling vintage clothing as a side hustle, which planted the seed to open my own shop.” After sustaining an injury, she decided it was time to chase her dream, and Sun Sun was born in early 2022. The name “evokes a feeling of warmth and brightness,” she says. McNaughton has embraced her community and loves having her own space to engage with “all different kinds of folks that inspire me to be more creative.” McNaughton says the most rewarding aspect of her business is being part of a generation that wants to shop secondhand. “So many businesses in

VIBE CONSIGNMENT

SUN SUN

PUCKER HUDDLE GOODS

the Gorge have the same ethos and intentions, and it’s energizing. I feel like we can make a di erence.”

Along with beautiful vintage clothing, Sun Sun also sells specialty roasted co ee beans, aperitifs, tinned sh, handmade beaded jewelry, ceramics and more.

PUCKER HUDDLE GOODS in Bingen

Owner/proprietor: Angelena Marx

Instagram: @puckerhuddlegoods.23

Angelena Marx has been thrifting and sourcing vintage goods and modern high-end brands for more than a decade. Having a vendor space at Antiques & Oddities primed her to venture out on her own. “I outgrew the space and wanted a new outlet, something to invest in,” she says. Pucker Huddle Goods boasts a spacious storefront, with burning candles, an electric replace and co ee or tea available when you walk in. Marx opened the shop in October 2023 and curates a full selection of vintage and modern clothing as well as other collectibles. “I love vintage because it’s classic and, at times, one-of-a-kind, but I also love modern clothing because there are some really great products being made.”

Marx’s store name pays homage to her husband’s family who has lived on White Salmon’s Pucker Huddle for 50 years. (Look for the picture of grandma on the wall behind the counter.)

e best part of having her own business, says Marx, is buying and selling whatever she wants, “though trying to gure out what people want to buy can be challenging,” she adds. Marx loves adding her own air to some vintage clothing and will soon have a sewing machine at the shop to work on projects in her downtime.

VIBE CONSIGNMENT in The Dalles

Owner/proprietor: Kaahreena Ochoco

Instagram: @vibeconsignmentshop

Located in downtown e Dalles, Vibe is a modern consignment boutique that opened in October 2023. After 12 years of retail experience and honing her reselling skills with a side hustle that began in high school using online platforms such as Poshmark and eBay, Kaahreena Ochoco was ready for more. “When I moved to e Dalles in 2019, reselling became my full-time job,” she says. “During the pandemic in 2020, it was di cult to source inventory so I began asking friends and family if I could sell their clothes for them.” She networked and posted yers around town o ering consignment to the public, running her reselling operation from her apartment. “When the opportunity for a brick-and-mortar presented itself, I jumped on it.”

Ochoco loves helping customers nd out ts for special occasions that make them look and feel good — and cost less. She chose

e Dalles because she feels it’s sometimes overlooked in the Gorge. “With so many new businesses opening, downtown has really expanded and I see a lot of potential and opportunity here,” she says.

e most challenging part of running her own business is being a “one-woman show,” Ochoco says. But it’s rewarding, too. “Having a storefront of my own has been a dream, and knowing my daughter is watching me do that is amazing.”

Vibe Consignment carries clothing, footwear and accessories, and occasionally hosts pop-ups with other local businesses.

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541-308-0770

541-308-0770

PRECIOUS DRAB and ICE CREAM FOR CROW in Hood River

Owners/proprietors: Ahnauna Andrews and Chris Briggs

Instagram: @preciousdrabvintage / @icecreamforcrowvintage

Amid the bustling streets of downtown Hood River, you’ll nd Precious Drab, a trendbased vintage/modern clothing store with a rock-and-roll edge — including a great selection of vinyl records. “Chris and I bonded over music, art and treasure hunting and had the collective dream of opening our own vintage shop someday,” says co-owner Ahnauna Andrews. e couple moved back to Hood River, Andrews’ hometown, in 2023 and opened Precious Drab last spring.

e couple’s plan was to eventually open a second location with upscale vintage collectibles and furniture in addition to clothing. When a retail location became available on Oak Street late last year, it brought their plan to fruition sooner than expected and Ice Cream for Crow opened in December — named after an album by ‘70s rock band Captain Beefheart and His Magic Band. e Oak Street store specializes in “ultra-curated, true vintage, high-end clothing with a focus on natural bers,” Andrews says. ey also source and carry mid-century modern furniture, rugs and textiles.

“We are so happy to be a part of this sustainable movement,” Andrews says. “We hope to soon see an end to fast fashion, something we are extremely passionate about.”

MARCEL in White Salmon

Owner/proprietor: Amy Nowatzki

Instagram: @marcel.good.goods

Located in an old carwash in downtown White Salmon, this visually stunning shop is aptly named after Amy Nowatzki’s beloved dog, Marcel.  e shop has a carefully-curated collection of secondhand furniture and other items that re ect her philosophy — “reducing waste, repurposing previously loved items and bringing creativity to our everyday lives.”

Nowatzki is passionate about selling a lifestyle that values sustainability and creativity. “Marcel is about inspiring people to think di erently about their living spaces and showing them that they can have a beautiful, unique home without harming the environment.”

For Nowatzki, White Salmon has been the perfect place to land. “I am deeply sensitive to my surroundings, and this is what ultimately led me to open the doors. You’ll nd vintage furniture juxtaposed with crazy, abstract, colorful art and handmade objects. It will always be a surprise and an inspiration.”

Jana Shepherd is a writer and recent transplant to the Gorge. She lives in White Salmon.

PRECIOUS DRAB and ICE CREAM FOR CROW MARCEL

The Northwest Cherry Festival

1e 43rd annual Northwest Cherry Festival takes place April 19-21 in e Dalles, showcasing the city’s deep agricultural roots and western heritage. is year’s theme is Homegrown Happiness. e celebration features the largest parade in the Gorge, a classic car show, a 10K race, craft vendors and lots of great local music and bands. Don’t miss the crowning of Cherry Festival Royalty, happening before the parade. thedalleschamber.com

Maryhill Museum

2Maryhill Museum opens for the season March 15 with an exhibit of 70 historic and contemporary paintings and photographs comprising the exhibit, e Columbia River: Wallula to the Sea. e exhibit highlights the diverse ways humans have interacted with the river, past and present, and includes 20 works commissioned by Portland-area artists omas Je erson Kitts and Erik Sandgren. A companion exhibit, King Salmon: Contemporary Relief Prints, features woodcuts and linocuts celebrating the Chinook salmon and its place in the economies, cultural life and leisure-time activities of local people.

maryhillmuseum.org.

Hood River Cider Fest

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e 9th annual Hood River HardPressed Cider Fest comes to the Hood River Waterfront April 27. e celebration brings nearly 40 cideries from Oregon and Washington to the Event Site, where more than 80 ciders will be on tap for sampling. e day-long event also features local craft and food vendors. It’s family friendly, with anyone under 21 welcome to attend for free. ciderfest.com

THOMAS KITTS Sacred Rights

RUTH BERKOWITZ

Amayah’s Café

AN INDIAN FOOD TRUCK IN BIGGS JUNCTION ATTRACTS A DIVERSE AND DEVOTED FOLLOWING

INSIDE A BRIGHTLY LIT food truck in the eastern Gorge hamlet of Biggs Junction, Chef Atanu Das receives an order through his ear pods for matar paneer and a masala chai tea from a truck driver named Sukhminder Singh. Conversing in Hindi, Singh tells Das that he will arrive in his

18-wheeler within the next thirty minutes. A vegetarian, Singh had heard about the popular food cart from a fellow truck driver via a WhatsApp group.

Das and co-owner Bibita Kainth opened Amayah’s Café, Indian Curry and Kebab in November 2022. They chose Biggs Junction because it was located at the intersection of Interstate 84 and Highway 97. With slim pickings for food and a population of less than 12, it might seem like a strange place to open a restaurant of any kind, much less of the food truck variety more often associated with busy urban areas. But the flat gravel lot that houses Amayah’s and an adjacent small convenience store with a sitting area is the ideal location for their primary customers: truck drivers who can easily exit the highway, park their semi-trailers and take a food break.

In recent years, more and more East Indians, especially those from the Punjab region in northwestern India and eastern Pakistan, have sought careers in trucking in the U.S. because it allows them the freedom to see the country, be independent, and make a good living without having to be fluent in English. According to Raman Dhillon from the North American Punjabi Trucking Association (NAPTA), about 20 percent of the more than 3 million truckers in the U.S. are Punjabi. The statistics are much higher on the West Coast, where Dhillon estimates it might be almost 35 percent.

It so happens that many of the Punjabi truckers weren’t content with the typical roadside fare of hot dogs, burgers and sandwiches. As a result, hundreds of Indian restaurants and food trucks have sprouted up close to freeways in recent years. Singh says he can enjoy

Truck driver Sukhminder Singh, top, picks up his food order from Amayah’s Café in Biggs Junction.

Indian food up and down California’s I-5 corridor, but there is a dearth along the Columbia River’s 125-mile stretch of I-84, so he was thrilled to learn about Amayah’s Café.

Amayah’s Café lures not only truckers but another niche group of customers: Gorge locals who head east from Hood River and White Salmon for the wind. One of them is Temira Amelia Lital, creator of the popular forecasting website, e Gorge is My Gym, who frequents Amayah’s after SUP foiling at Rufus. Having lived in the Gorge for 27 years and eaten at most of the local spots, Lital is a fan of Amayah’s and writes about it often on social media. “It’s the best food of all the restaurants in the Gorge,” Lital tells me. “I love that you can taste all the love that Das puts into the food. I eat it and it makes me happy. It’s just so damn good!”

Lital’s enthusiasm motivated me to drive to Biggs Junction to see for myself. I was invited into the food truck’s small kitchen and greeted by the fragrant smells of curry, chili powder and turmeric. Using every inch of their kitchen, Das and his team cook everything from scratch. In addition to a six-burner stove, fryer and grill, they have a special clay oven for cooking tandoori chicken, kebabs and naan (leavened atbread). As we chat, one of the line cooks paints garlic oil on the fragrant hot bread while Das sprinkles fenugreek into a bubbling saucepan lled with butter chicken, then adds a splash of red chili powder to the lamb tikka masala.

Growing up in Kolkata, India, Das tells me, he frequently watched a popular cooking show which inspired him to learn to cook. When he was 20, he enrolled at a local cooking school and learned the secrets of cooking with Indian spices. He landed jobs in some of the best 5-star restaurants in Bangalore, India, including the ITC Group, Crowne Plaza and Hotel Novatel. In 2017, a friend persuaded Das to move to Chicago and cook with him. Opportunities continued to present themselves, and Das moved West, rst to Seattle and then to Portland where he met Kainth.

Das and Kainth shared a belief that many Indian restaurants Americanize their food, adding sugar, whipped cream and signi cantly

Chef Atanu Das prepares authentic East Indian food from scratch — including Dal, above. The food truck is equipped with a six-burner stove, fryer and grill as well as a clay oven for cooking tandoori chicken, kebabs and naan.

Courtesy of Amayah’s Café

less spice. “We want the food to taste authentic like it does in India,” Kainth says. In 2022 she teamed with Das and opened an Indian food cart in Portland, which later burned down. Recognizing that crisis sometimes leads to opportunity, Kainth saw a chance to cater to the growing number of truck drivers and rented a spot at Biggs Junction.

In November 2022, Das moved to Rufus and Kainth found a place in e Dalles. About a month after they opened their food truck, during a wild rainstorm, Kainth remembers

handing food to a driver named Ranjid and watching him retreat to his truck to eat. Soon, amid the pouring rain, he returned to the cart to tell Kainth that it was the best food he’d had since leaving India. “He started crying and said that it’s just like his mother’s cooking,” Kainth recalls.

Last year, Kainth moved their operation across the street from its original spot in Biggs Junction. e new location had a small structure that they converted into a convenience store and sitting area for customers so they can come inside, escape the wind or rain, and enjoy their meal.

Sitting down with my food, I feel like I'm transported to India, not only by the avors and spice of my lamb vindaloo, but also by the surroundings. e television plays Bollywood music videos. A truck driver wearing a turban and carrying the traditional Sikh kirpan, or sword, on his belt enters to buy a snack and a chai tea. A large, framed photograph of Amayah, Kainth’s 14-yearold daughter whom the restaurant is named after, hangs proudly on the wall. I notice she has the same warm smile as her mother. is roadside refuge, where Indian truck drivers, too, can feel transported home for a brief time, has become a popular stop on an otherwise routine stretch of highway. Last spring, Kainth and Das opened two more food carts (one specializing in Indian food and the other serving Mediterranean Shawarmas) in e Dalles. ey plan to launch a food truck at the Hood River Waterfront later this spring.

Until then, a drive to Biggs Junction for lunch at Amayah’s Café is worth every mile. Ruth Berkowitz is a mediator & writer living in Hood River.

Chef Atanu Das, left, cooks curry in the kitchen of Amayah’s Café. Above, a portrait of Amayah.

story by MOLLY ALLEN • photos by MOLLY ALLEN & PETAR MARSHALL

No Hiking Buddy? No Problem

SOME OF THE MOST BELOVED GORGE TRAILS ARE GREAT FOR SOLO HIKING

AS THE LARGEST NATIONAL SCENIC AREA IN THE UNITED STATES, the Columbia River Gorge o ers seemingly unlimited access to wide open spaces. Visiting or living in the Gorge means you can take in a dynamic range of incredible scenery even in just one day. And while there are plenty of accessible viewpoints by car, some of the most treasured views and experiences in the area are found on the trail.

Hiking means di erent things to everyone, just as it provides a wide range of bene ts thanks to time spent in nature. But what are you to do if you want to get out but don’t have a buddy to go with you? Solo hiking can be intimidating, especially for those who might be new to hiking. Taking that rst step requires con dence in your own abilities — but the reward is absolutely worth it.

Set yourself up for success by getting to know the area you’re headed before you leave the house. Check the distance of the trail, how long it might take you to complete and be sure to let someone know where you’re going and when you expect to return. Start out small if you’re new to hiking solo, choosing shorter, easier hikes. Pack essentials such as a

basic rst aid kit, adequate water and some of your favorite snacks. Stay alert and aware of your surroundings and understand your limits. Don’t be afraid to trust your gut and head back to the car if needed.

Solo hiking can introduce you to parts of yourself you never knew. It’s known that hiking o ers physical bene ts, but as you continue to get out on your own more often, you’ll also learn a lot about yourself and your abilities while connecting with the natural beauty of the Columbia River Gorge along the way.

As someone who heads out on their own on a weekly basis, these are some of my favorite, most approachable solo hiking trails to experience during the magni cent springtime wild ower bloom and beyond.

FOR FLOWERS COYOTE WALL

On the Washington side of the Gorge, Coyote Wall provides a choose-your-ownpath adventure. e recreation area is home to eight connected trails totaling 20-plus miles and is popular with mountain bikers and hikers alike. With expansive views all around, even if you’re hiking alone, you won’t feel like it given the number of other people you’ll see on the trails. It begins on an old paved section of the original Highway 8. From there, you’ll nd multiple dirt trails that head up the hill. Each trail ranges in elevation gain and length, but all are considered moderate.

MOSIER PLATEAU

Park in the designated parking lot for this trailhead in Mosier and walk across the bridge over Mosier Creek before heading up the hill on your right. e trail meanders past the Mosier Pioneer Cemetery and along the creek, with beautiful views of Mosier Creek Falls. It continues up multiple long switchbacks, gaining 600 feet in elevation along the way. Some of the elevation gain includes three sets of wooden stairs. You’ll nd an impressive array of wild owers along the trail on the way up, along with a beautiful show at the top of the plateau. Take in the panoramic view of the Gorge before making your way back the same way you came up.

Petar Marshall

TOM MCCALL POINT

Easily one of the most popular wild ower areas, the trailhead for Tom McCall Point is at Rowena Crest Viewpoint. At just over three miles, the trail climbs up slightly over 1,000 feet. You’ll follow long sections of sloped meadows dotted with vibrant blooms. As you make your way to the top, you’ll walk through a forest of oak trees and up multiple switchbacks before nding views of Mount Adams to the north and a peek at Mount Hood to the south.

MOSIER TWIN TUNNELS

You can access this trail either in Hood River or in Mosier. A section of the Historic Columbia River Highway State Trail, this 4.5-mile trail is fully paved, making it accessible for hikers of all abilities, and you’ll nd plenty of enthusiastic bikers on the trail alongside you. e elevation gain is under 500 feet, making this an easy-rated trail. For the best wild ower views in spring, start in Mosier. You’ll nd balsamroot and desert parsley along the trail and in abundance at a magni cent lookout with expansive views of the Columbia River. As you walk a bit farther, you can venture into the tunnels blasted out of solid basalt when the original highway was built in 1921.

FOR FALLS

LATOURELL FALLS

Located on the Historic Columbia River Highway, the trail to upper Latourell Falls starts in the main parking area, near the viewpoint of the 224-foot waterfall. Make your way up from the lot and begin the trek on long switchbacks with views of the falls along the way. At the top, the trail meanders along Latourell Creek and through

The Tom McCall Point trail, part of the 231-acre Tom McCall preserve at Rowena, right and opposite, bursts with wildflowers in the spring and rewards hikers with views of Mount Hood and Mount Adams from the top.

Molly Allen

tall trees and lush green ferns before arriving at Upper Latourell Falls. From here, you can either head back the way you came or cross the bridge and continue on the loop, which travels along the creek and then up to a viewpoint of Washington’s Cape Horn

and Table Mountain. e trailhead to the upper falls is just one mile, making it great for beginners. e full loop is 2.4 miles, with a gain of 625 feet.

MULTNOMAH FALLS

It’s di cult to think of the Columbia River Gorge without thinking of Multnomah Falls. While you can stop to take in the view either from the main platform or up on Benson Bridge, the trail goes even farther. Because of its popularity, it’s a great spot to become more comfortable hiking on your own as there will be plenty of other people on the trail with you. e paved trail climbs up a series of switchbacks, with over 800 feet of elevation gain in just over one mile. Along the way, you’ll nd views of the Columbia River, with a platform overlooking plunging Multnomah Falls at the top.

WAHCLELLA FALLS

e Wahclella Falls trailhead is located across from the Bonneville Fish Hatchery and takes you past a spectacular slide waterfall in just over a mile. e out-and-back trail is a total of 2.4 miles roundtrip, with an elevation gain of 300 feet. Follow along Tanner Creek before heading up along a narrow trail overlooking a gorge. After climbing the trail, including a set of stairs, you’ll come to a fork. Take the right side to meander back down to the creek, crossing a bridge before being welcomed by a mossy grotto and the site of the two-tiered 350-foot waterfall.

Molly Allen is a food, beverage and travel writer who lives in Hood River.

Wahclella Falls, a two-tiered waterfall that plunges down soaring basalt walls into a spectacular pool.

Molly Allen

story by JANET COOK

•

photos courtesy of SON OF MAN

Son of Man

FROM TXOTX TO THE LONG POUR, A CASCADE LOCKS CIDERY BRINGS BASQUE COUNTRY TO THE GORGE

IF YOU ASKED JASPER SMITH AND ELLA MCCALLION for one piece of advice, they might tell you this: next time you’re out to dinner, try something new. at’s what they did one night a few years back and by the time they left the restaurant, the course of their life had changed.

e owners of Son of Man cidery in Cascade Locks are embarking on their sixth year crafting Basque-style cider, preparing to release last fall’s vintage in April at their annual

spring celebration, a ticketed bash unlike any other beer or wine release party. But then, their cider is unique, too, made with carefully selected apples pressed during the fall harvest, then put in tanks for six months to undergo spontaneous fermentation, triggered solely by wild yeasts from the air and the apple skin.

“We don’t add sulphur or sugar, and we don’t force carbonate,” Smith said. “We use one ingredient: apples from Oregon.”

Smith and McCallion grew up in Portland and knew each other as teenagers at Lincoln High School. ey left for college on opposite sides of the country but met up

Jasper Smith and Ella McCallion, top. Their Basque-style cider pairs well with, among other things, grilled food, left.

Melissa Bradley

Tom Shaller (both images)

again on an overseas trip and began dating. After college, they landed in Philadelphia where McCallion had a job in retail production line management. Smith, who studied economics and political science in college, got a job at a James Beard Award-winning restaurant to pay the bills.

“Working in a kitchen was a big 180 for me,” Smith said. “But it ended up being a transformative experience. I learned that I like making things.” After a couple of years, wanting to get back out west, they moved to San Francisco where Smith worked for a sustainable agriculture company. e couple sourced their food from local producers and farmers markets, and favored natural wine and farmhouse beer for their low-intervention methods.

“Cider wasn’t something we drank much of,” Smith said. ey found it too sweet and didn’t like all the additives found in most commercial ciders. en one night, a waiter at one of their favorite restaurants suggested a Basque cider. “It was the rst time we’d heard of it,” Smith said.

Basque cider is dry, slightly funky and lightly carbonated — with none of the sweetness of most ciders.

“It had a nice tartness,” McCallion said. “It wasn’t sweet at all.” e couple was hooked. ey started ordering all the Basque cider they could nd online —

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Son of Man’s Sagardo (which means “cider” in Eurskara, the Basque language) is the cidery’s flagship o ering, made with a blend of Oregon apples.

Tom Shaller

imbibe

which wasn’t much. Very little Basque cider is exported from Spain, and they couldn’t nd anyone producing it at scale, or at all, in the U.S.

It was an epiphany for Smith and McCallion.

“We’d had an entrepreneurial itch for a while,” McCallion said. With Smith’s cooking prowess and access to locally grown food, they’d done some dining pop-ups and considered starting a restaurant but were hesitant to commit to that lifestyle. “We wanted to be food adjacent, and realized maybe we could make something that’s food adjacent.”

Basque cider has long been woven into the culinary traditions of the Basque region of northern Spain, served with farmhouse meals and at raucous cider house gatherings known as Txotx (pronounced choach) which mark the arrival of a new season with barrel tastings paired with fresh, local food.

e traditions associated with Basque cider as well as its simple production method — about as low-intervention as it gets —

aligned with Smith and McCallion’s ethics, and they shared an enthusiasm for bringing this unique style of cider to more people.

Six months after their rst sip of Basque cider, the couple took a trip to Basque Country to immerse themselves in the cider culture. “We went to 15 cider houses in two weeks and

Jasper Smith, right, and Kevin Zielinski of Keizer-based EZ Orchards, inspect apples ready to be pressed at the Son of Man cidery in Cascade Locks. Smith buys all his apples from Oregon growers, including three in the Hood River Valley.

Stevo

talked to a ton of people,” Smith said. By the time they left, they’d connected with Guillermo Castaños, a well-known Basque oenologist and cider consultant who agreed to help Smith and McCallion launch their cidery.

e couple moved back to Oregon to be closer to family and to the raw materials they needed — cider-speci c apples which, Smith says, are grown here more than anywhere else in the country. ey found the perfect space for their enterprise in Cascade Locks and, over the course of a year working with Castaños both in Oregon and in Spain, ne-tuned a blend for their rst vintage. In the fall of 2018, they pressed their rst batch of apples from three Hood River Valley orchards and one in the Willamette Valley.

Six months later, they had their own Txotx to launch their rst cider, Sagardo. ey brought in long tables to seat a hundred people and threw open the garage-style doors of their warehouse space overlooking the Columbia. Smith created and cooked a menu featuring grilled ribeye and whole grilled trout. Cider tanks were tapped and partygoers joined the requisite conga line (many times over the course of the evening) for a “long pour,” a joyful Basque ritual where a tap is opened high on a barrel or tank and guests line up one by one to hold their glass out and catch the stream of cider; because Basque cider isn’t force carbonated,

a little Foreplay goes a long way — and we’re just getting started.

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Son of Man’s Txotx celebrations feature food pairings prepared by Jasper Smith, including whole grilled trout.

Ella McCallion

its lighter, natural carbonation is released this way.

“It’s raucous and community-driven,” Smith said of Txotx. “And messy!” ey continue to host a couple of events a year, and although the gatherings are cider-centric, they also showcase Smith’s culinary chops.

“We have people who come just for the food,” McCallion said. “It’s nice to keep that tie between food and cider.”

Aside from periodic events, the cidery is not open for tastings. Instead, they sell wholesale around the region and on the East Coast. Son of Man is on tap at select locations, including pFriem Family Brewers in Hood River, and is available at the Hood River Common House. ey also have a robust cider club, with more than 200 members from all over the country.

Son of Man’s Txotx, a festive gathering that introduces the season’s new ciders.

Costin Pirvu

WINERY & VINEYARD

For fourteen years, our family has been committed to cultivating grapes and producing wine in an environmentally conscious manner in the picturesque Columbia Gorge. We have also been doing the same for thirty years in New Zealand.

South Hill, located in Underwood, Washington, is one of the highest-elevation vineyards and wineries in the area and has spectacular views of Mount Hood, the Hood River Valley, and the Columbia River. It is just 20 minutes from Hood River, and an hour from Portland. We look forward to sharing our award-winning wines and our story with you. Enjoy the breathtaking view while sampling our wines outdoors in our picnic area, or for rainy days we have a spacious seating area in our working winery.

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• We had a fantastic time enjoying the wine and scenery and talking with the owners. The view from the tasting area was breathtaking, and the wine was the best we had tried in the Hood River gorge. It was quiet and peaceful. 10/10

• Visiting South Hill is a great experience, from the spectacular views to the world-class wines. From the first sip you can tell the Jones family has over 30 years experience in the industry!

Our tasting room is open Friday-Sunday, 12-5 pm, April through November. Visit our website for details. No reservation is required for parties under six. Call or email us for larger groups.

• 541-380-1438 • southhillwine@gmail.com

imbibe

Annual production has grown from 20,000 liters to 80,000. “Every year we make a little more to keep up with demand,” Smith said. During the pandemic, the couple started canning cider when their push into draft sales at restaurants, bars and breweries came to a halt. It was a pivot that invigorated their sales at places like New Seasons Market and Whole Foods.

But Sagardo continues to be their agship product. “We love the bottle, because in Basque Country, you’re never drinking alone or without food,” Smith said. “It’s very social, and the bottle feels like something you’re sharing.”

Son of Man recently brought home medals from a blind tasting competition in San Sebastián, in the heart of Basque Country, including a silver for Sagardo. e cidery’s entries were the only ones from outside the Basque region.

e wins will be another thing to toast at Txotx when the new vintages are released. In the meantime, the cider continues to ferment in barrels and tanks as the couple prepares for the annual celebration. “It gives us a chance to tell an abbreviated version of our story,” Smith said. A story that starts at a restaurant in San Francisco and continues to unfold at Son of Man cidery. To learn more, go to sonofman.co.

Ella McCallion and Jasper Smith show o their “long pour” skills. Pouring Basque cider from height releases its natural carbonation; a pour-top cork on Sagardo bottles makes it easier.

Melissa Bradley

Melissa Bradley

NANCY HOUFEK BROWN Oil Painting nhb-artwork.com

RALPH DAUB Fine Art Photography Prints ralphdaub.com

STEVE KOWATS  Metal kovachmetalsmith.com

JUDY LARSEN Wire & Bead Jewelry wirewoman15@gmail.com

DAWN NIELSON Encaustic Wax dawnnielson.com, @kamanestudio

MARK NILSSON Acrylic Paint @artistmarknilsson, @Mark Nilsson Art

TED OLSON Oil on Panel tedolsonpaintings.com

JEN SMITH Charcoal & Pastel on Birch Panels  jensmithart.com

ELIZABETH CLAIRE TERHAAR Ceramics  eclaireceramics.com

MELANIE THOMPSON Fine Ceramic Artware melaniethompsonartware.com

POLLY WOOD Ceramics IG @pollypwood

MICHELLE YAMAMOTO Painting michelleyamamotoart.com

STORY BY JANET COOK | ARTIST PORTRAITS BY RENATA KOSINA

f resh

A PERSPECTIVE

Gorge artists welcome visitors during annual Open Studios Tour

The art world is full of outliers — creative thinkers who approach their work in a unique, original way. THE GORGE ARTISTS OPEN STUDIOS TOUR, now in its 18th year, is brimming with such artists, creating exemplary work in diverse settings, whose medium or approach is uncommon and rare. The Columbia Gorge as a setting for the tour is an outlier, too: the stunning drive between studio stops can take you from forests to fields, rivers to mountains, moss-laden rocks to basalt cliffs. It’s no wonder there are so many inspiring artists here.

This year’s tour, which takes place APRIL 26-28, features 45 artists located up and down the Gorge. The free, self-guided tour allows visitors to meet artists in their studios for an intimate look at where and how they create their work, and to buy art directly from the artists. A few of this year’s artists gave us a preview of the tour by offering us early access to their studios and a glimpse into their creative worlds. Get a flavor of what’s to come, then mark your calendars!

For more information, including a tour map, go to gorgeartists.org and follow @gorgeartists on Instagram.

What was your artistic path?

I have always been interested in arts and craft types of activities. I enjoy making things. Before I found my love for weaving, I worked with fabric, mostly creating quilts. I learned how to sew at a very young age sitting on my grandmother’s lap using her Singer Treadle sewing machine. We made a basic square block quilt out of discarded clothing scraps. From there I learned how to sew clothing, but I most enjoyed making quilts. en I found basket weaving.

How did you arrive at your medium?

I met a woman named Laurie Deering at a craft bazaar in Yelm, Wash., where we previously lived. She had a display of baskets that she was selling, and I asked if she taught basket weaving. I was overjoyed when I learned that she did indeed teach. I began taking classes in January of 2011 and started teaching in 2018.

How does your process work?

When I’m creating something new, I have a few di erent processes. If I know for sure the size of basket I want to make, I will write it down on an index card, very similar to how one would start a recipe card. en I decide on the size of reed and lay out my reed to determine if my idea will work the way it is in my head. If I just have a design

Renata Kosina

Renata Kosina

Courtesy of Chris Bush

idea, I don’t worry as much about size and will just pull reed from the pile of scrap and make a creation. Both ways can be so much fun, and there are times when I’ll change my mind mid-basket and it ends up looking di erent than my original idea.

Where do you find inspiration for your art?

Sometimes I create a piece from a request, sometimes I see something in a whole di erent medium and want to try to recreate it

ErikSandgren(American,b.1952), DeschutesConfluence,2023,acryliconpanel,12"x24"

Renata Kosina

in basket form. ere are times that I see another basket in a shape or size that I like or a technique that I want to learn, and I create a new design based o the things that I like. I love using color, so I either purchase already dyed reed, or I dye my own if I can’t nd the colors or combinations that I want to use.

What do you find most satisfying about your work?

Teaching others and helping them nd their love for weaving. At the beginning, a new student will feel a bit overwhelmed or intimidated. I assure them that they will be ne, and that they will leave with a nished basket. At the end, most are totally in love with the process and want to make more and feel so proud that they created something with

their hands. I always share that there are no machine-made woven baskets. ere isn’t a machine we have that is capable of doing so at this time. So any basket you purchase has been hand made by someone, somewhere. is just amazes my students, and they gain a new appreciation for the work that goes into every basket they own.

What is it like to be an artist in the Gorge?

e Gorge is a very crafty and artistic area. I have met so many people who make something with their hands, either painting, drawing, woodworking, pottery, loom weaving or sewing. I am a member of the Columbia Gorge Basketry Guild located in Portland and I enjoy seeing what all the members create. ey use so many varieties of material, grasses, owers, trees and other items. ere are few limitations when it comes to basket weaving. It is possibly the most ancient of crafts, predating even pottery. It was likely the earliest type of container created to carry supplies.

Renata Kosina Renata Kosina

Eighty-four miles east of Portland, THE

emerges between rolling sun-drenched hills and rough basalt cli s.

Come and experience the great outdoors here. Hiking, biking, fishing and water sports abound.

And in the city itself, there's wine tasting, drive-in movies, delicious food and live music almost every night. You'll never run out of things to do in THE DALLES . Come explore for yourself.

DAIVA BERGMAN HARRIS

mixed media

StudioDBH.com

What was your artistic path?

Early memories of childhood include going to work with my father, an upholsterer, and sitting on huge work tables surrounded by bolts of fabric. At night, I watched him lay fabric out on the dining room table, marking it with white chalk and cutting it with huge shears. I also spent days in my grandmother’s hardware store poring over piles of wallpaper books and playing with the racks of colored paint chips.

I was always drawn to being creative; I’m intrigued by how things are made and love working with my hands. Art was not something I thought of as a career, but I was drawn to positions that had a creative element. One was working in the interior design department for a hotel company. It was there I discovered my love of textile design and decided to go to graduate school, earning a master’s degree in textile design. I was on track for a job in textile design, but life had other plans. I married, had two children, and raising them became my full-time

Renata Kosina

Renata Kosina

Courtesy of Daiva Bergman Harris

job. I stayed connected to the arts through volunteer work at my children’s school and as manager for a nonpro t that supported arts in the classroom. is spurred me to create workshops in textile design, pastel drawing and watercolor.

How did you arrive at your medium?

My experience with weaving, dyeing, papermaking and felting in graduate school helped me create fundraising art projects for my children’s schools, including hosting artmaking gatherings in our home. Later, a friend invited me to attend her monthly art salons. Once a year, she held a “critique” where artists would bring samples of their work to discuss. In trying to decide what to present one year, I rediscovered the felt pieces left from those artmaking gatherings. My rst felted artwork, Character Reference, came from that e ort. It was so well received, it became a seminal moment that started me on the path of becoming a ber artist.

How does your process work?

I love the materials of felting — the beautiful wools and amazing yarns. My aesthetic is rooted in abstraction. I’m always thinking about the principles of design — line, pattern, repetition etc. Starting with a color palette, I pick my raw wool and nd yarns that are complementary. e process then is highly spontaneous in discovering a way for the materials to work together. Sometimes the felted piece stands on its own. Other times, manipulating the felt through cutting, placement and plaiting is my way of discovering how best to showcase the ber. I adhere the felted work to a solid surface, such as wood, canvas or metal, to create a two-dimensional work meant to be hung as a painting would.

ere are times that I am sourcing from a highly emotional and personal place. In these cases, I work up a sketch that conveys the meaning of what I am feeling, then I commit it to felt. is process has pushed me to work with the felt in new ways to give visual expression to that inner place.

Where do you find inspiration for your art?

Everywhere! I experience the world as an abundance of patterns, textures and colors.

e details of what I see around me are what give life to my work. Where two colors meet, where colors blend, where a line meanders and leads the eye — these are the details that catch my eye and, in my work, are meant to capture the viewer’s attention and draw them in closer. Fiber has often been associated with craft, while canvas and painting is associated with ne art. I use these preconceptions to explore and question such boundaries. I’m inspired to make work that will pleasantly surprise people and challenge their expectations.

Renata Kosina Courtesy of Daiva Bergman Harris

What do you find most satisfying about your work?

I nd beauty in most anything — the expected and especially the unexpected. Whatever the spontaneous or intentional beginning that produces a piece of felt becomes the challenge of how to work with it, so it becomes beautiful in my eyes. at challenge is especially true when things are not quite working as planned, or when the felted piece disappoints. I don’t discard the piece, but I do have to let go of a preconceived idea in order to nd another path that will make the art work.

Additionally, I love the tactile, pliable quality of the felted wool and yarns. Felt connects me to an ancient and timeless tradition; it is still made as it has been for centuries. Historically, it has been used for warmth. For me, the warmth of felt is intrinsic and an antidote to the increasingly arti cial and synthetic.

What is it like to be an artist in the Gorge?

It is a privilege to live and create in these magni cent surroundings. e beauty of nature and geology is bountiful, providing endless access to an array of patterns, the smallest of details, and a natural color palette uniquely its own. Being an artist in the Gorge connects me to a creative community where I feel a generosity of spirit. I have a very strong sense of place and purpose here.

Courtesy of Daiva Bergman Harris

MARTIN’S GORGE TOURS

Guided tours for individuals, groups, families, or couples. Including waterfalls, wild owers, wineries, breweries, trail hikes, scenic drives and more.  Sit back and relax as we explore the hidden treasures of the Columbia River Gorge National Scenic Area. 503-349-1323

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HOTEL STEVENSON

Newest 10-room boutique hotel in the Gorge. Centrally located, walking distance to shops, restaurants, brewpubs and the Columbia River. Each room uniquely designed with charm and theme with a touch of past and modern amenities. Let’s unwind!

509-219-5009

• hotelstevenson.com

77 SW Russell Ave. • Stevenson

STROIKA STRUCTURAL ENGINEERING

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541-716-1381 • stroikaengineering.com

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COLUMBIA GORGE MUSEUM

e Columbia Gorge and its people are represented in this award-winning building and beautiful riverfront property. From our earliest histories to our contemporary art, the museum o ers many unique experiences. Check website for exhibition details.

509-427-8211

columbiagorgemuseum.org

990 SW Rock Creek Drive • Stevenson

Experience Skamania County, Washington!

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BRIDGESIDE

Fast, friendly family dining for breakfast and lunch, plus spectacular views of the Gorge and Bridge of the Gods.

Burgers • Sandwiches • Salads • Soups Baskets • Specials • Desserts Gi Shop • Historic Artifacts

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Stunning views, spacious guestrooms on the Columbia River at the Bridge of the Gods. Close to waterfalls and outdoor activities. Complimentary hot breakfast, pool, spa, tness room.

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FORT VANCOUVER REGIONAL LIBRARIES

Four Gorge locations in Goldendale, White Salmon, Stevenson and North Bonneville. Two bookmobiles cruise around Klickitat and Skamania Counties all year. Find a library or bookmobile stop near you - plus eBooks and other online resources at fvrl.org.

JASON BREEDEN

mixed media

What was your artistic path?

I came from a place where there wasn’t much, went to places where there was a lot of it, and then hedged my bets. I lled in gaps and found vague ideas in the milieu of modernism and so-called movements like Arte Povera and Situationist International stimulating, if not necessarily always the work itself. After rolling my bones around the world a little more, I came to appreciate the nuances of elements of psychology and French theory that I had mostly rejected when I was younger.

How did you arrive at your medium?

I think the whole point is to never quite arrive. So, I’m still heeding calls, within budgetary constraints (or usually just beyond them). I generally try to stay away from too many toxic materials or power tools.  ere is always detritus to be found that already has life imbued in it.

How does your process work?

Unless I am doing something gurative, the practice has become second nature, so

Renata Kosina

Renata Kosina

Courtesy of Jason Breeden

to speak, drawing or painting. Sometimes I will decide on a theme or certain materials I get an urge to collect. Sometimes I just ll up blank sheets of paper with pretty things, or something that accidentally hews too closely to an idea, and then attempting to transmogrify it beyond being merely pretty or representative, end up culling an experiment gone awry by covering it up or washing it in the bathtub or cutting it up and turning it into something else. Generic art materials have to be beaten, cajoled or massaged into tractability, and with those, that is the whole process, like an ergonomics for the senses.

Where do you find inspiration for your art?

Where do I not? Obviously, literature situates one in a solitary receptive state that may make an endeavor seem worthwhile and somehow in uence one’s musings, though it is hard to say how that exactly translates. I like to look at old things from all over the world to see how they were done, and possibly feel a bond (that may or may not be invented). Science has overrun art to such a degree that I still probably absorb more that is meaningful from that arena than the rest of contemporary culture. But now that denitive answers to so many of the questions our observations have raised don’t seem to be as readily forthcoming, there is perhaps a bit of room again for intuitive answers,

Interior Design

541.436.3660

Renata Kosina

Giving starts in the Gorge

The Gorge Community Foundation helps donors create charitable endowment funds to support the causes you care about and projects that inspire you.

Since 2003, the Foundation has made over $2 million in grants. You can start an endowment fund now with a tax-deductible contribution or include the Gorge Community Foundation in your estate plans.

Learn more at gorgecf.org or call 509-250-3525

GORGE COMMUNITY FOUNDATION

and a sort of ine able solace that art can provide. It is still a pale imitation of nature. Yet it is nature, so it becomes it.

What do you find most satisfying about your work?

e feeling of discovering something, whether or not I’m the rst one to ever do it. I am not interested in repeating myself. I think I probably still believe the most valuable impulses originate in the subconscious, so no speci c explanation of my work is possible by myself, or any more valid than anyone else’s. But you kind of have to set yourself up to be able to take advantage of certain circumstances. Coincidentally, I never pretend there is any particular relevance that need be conveyed. It can be amusing to analyze something with a viewer, as a viewer, which I don’t necessarily do alone in the same way. Everyone has their preferences.

What is it like to be an artist in the Gorge?

ey say if you can make it in the Gorge, you can make it anywhere.  at’s what they say, isn’t it?

Renata Kosina

Courtesy of Jason Breeden

MARTIN’S GORGE TOURS

Guided tours for individuals, groups, families, or couples. Including waterfalls, wild owers, wineries, breweries, trail hikes, scenic drives and more. Sit back and relax as we explore the hidden treasures of the Columbia River Gorge National Scenic Area.

503-349-1323 • martinsgorgetours.com

BEST WESTERN PLUS HOOD RIVER INN

Welcome to the perfect base for exploring the Columbia River Gorge. River view guest rooms, dining and drinks at Riverside, heated shoreline pool, spas, sauna, shoreline path, seasonal packages.

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1108 E. Marina Way • Hood River

GLENWOOD GENERAL STORE

Located in scenic Glenwood. A country store providing all your essentials to tackle everything from climbing the mountain to making dinner. We have groceries, hot deli, drinks and camping supplies.

509-364-3535

glenwoodgeneralstore.com

208 E. Main St. • Glenwood

MARYHILL WINERY

WinePressNorthwest’s “2015 Paci c Northwest Winery of the Year”, 50+ award-winning wines, tasting room, Tuscan-style terrace with views of Mt. Hood and Columbia River, Bocce, and gi s.

877-627-9445

maryhillwinery.com

9774 Hwy 14

Goldendale

ARROWLEAF

Artistically inspired & oughtfully Made. Shop wearable art pieces, handmade silver and gold jewelry, sustainable clothing, unique tabletop adornments. ArrowLeaf houses the dynamic jewelry & metalsmithing studio of Sarah Morton-Erasmus & M.E. Jewelry Co.

arrowleafadornments.com

150 East Jewett Blvd • White Salmon

FORT VANCOUVER REGIONAL LIBRARIES

Four Gorge locations in Goldendale, White Salmon, Stevenson and North Bonneville. Two bookmobiles cruise around Klickitat and Skamania Counties all year. Find a library or bookmobile stop near you - plus eBooks and other online resources at fvrl.org.

MICHELLE YAMAMOTO painting

michelleyamamotoart.com

What was your artistic path?

In 1988, I moved to Asia where I discovered enormous social injustice. Twelve years in China, Malaysia and the Philippines drew me closer to my Japanese heritage and triggered a response in me to create art to express hope for humanity. Encounter after encounter drew me deeper into the stories and my need to convey them through painting.

My rst solo show, Nepal, Faces of Light, a watercolor portrait series, re ected the people who I met on a solo trek through Nepal.

e work was a true re ection of my intent as an artist: embracing life with its joys and sorrow as expressed on each of our faces. I designed brochures, menus and logos for the Shangri-La Hotel group until 2000, when I began illustration work, designing 36 covers for Pique Newsmagazine in Whistler, B.C., exploring imaginative storytelling through visual imagery.

How did you arrive at your medium?  I sketched until I was 30 and since then have fully explored painting techniques such as pastels, collage, scrapers, stencils, watercolors, acrylics and oils. I think being inspired by what other artists are doing in oils is what has kept me coming back to this vivid and malleable medium.

Renata Kosina

Renata Kosina

Courtesy of Michelle Yamamoto

How does your process work?

I like to paint in reaction to something I’m interested in — it could even be just an aesthetic interest and then I kind of connect the dots, draw, paint and think about it, seeing if there is something new and interesting I can play with. e exploration always starts with a detailed drawing from a reference image, then I play with the composition, usually not being sure where I will go with it. My rst layers of paint are always loose and scratchy and then in subsequent layers I reel things in, combining these loose strokes with particular control and detail.

Where do you find inspiration for your art?

My early training in graphic design as well as my love for adventure, the natural world, my

Japanese heritage and passion for personal stories inspires my work.

Recently, my oil and acrylic paintings utilize pop culture gures to challenge the xed perception we create of people. Paintings gave way to murals, ranging from portraiture to social justice. Enormous murals are exhilarating as I balance 30 feet o the ground on a hydraulic lift, painting the landscape and people before me. e Diamond Fruit Growers mural in Odell pays tribute to immigrants from Finland, Japan and Mexico who have labored over generations in local orchards.

While immigrants were being disparaged nationally, my recently completed Hood River Valley High School mural elevated them with honor as the very foundation of our community. I worked closely with the students and faculty to develop the vision and it even enjoyed an exhibition at Maryhill Museum of Art before being installed on an exterior wall of the school. at drive I felt so many years ago remains the inspira-

Summer Skies, Oil on Panel, by Cathleen Rehfeld

Renata Kosina

tion for all that I paint, and I love that I can share this with my art students and the Gorge community.

What do you find most satisfying about your work?

I’ve discovered how a blend of representation and abstraction tells stories and invites inquiry. I am thrilled when 301 Gallery patrons congregate around my work, often nding connection through a shared experience. But it really doesn’t get better than when my students at Hood River New School are singing along to music while they make art. at puts a big smile on my face as well.

What is it like to be an artist in the Gorge?

It always amazes me how much artistic talent there is in the Gorge. And many of us are friends and are very supportive of each other, and so good vibes all around. I’m excited to see the Columbia Art Gallery renew its presence in the community and when patrons come into 301 Gallery, they also remark that our town’s art o erings are exceptional. I feel very fortunate to be a member at 301 Gallery where I enjoy learning about the art gallery business and get to exhibit year-round. I am participating in the Gorge Artists Open Studios Tour for the rst time this year, so that should be a lot of fun and I’m looking forward to it.

DRIVEN

97044

Courtesy of Michelle Yamamoto

118

garage. Open kitchen, granite countertops, electric built gh ceilings, gas fireplace with built in cabinets. Office, guest bedroom, primary suite with double closets. Relax or entertain on your private covered deck while you enjoy the views.

4460 Riverside Dr.| Hood River, OR

12 Acres With Views of The Hood River

This exceptional property offers a taste of Tuscan charm on 12 acres with direct access to the Hood River, you will find solace in the soothing sounds of the flowing water just steps from your backdoor. A river view is possible from patio and upper bedroomjust trim some trees. Grab your rod and catch dinner in your own private fishing hole, great pull out point for you kayakers or enjoy the endless hiking paths in your own backyard. This meticulously designed and efficient home was built by Scott Sorenso n.

story & photos

by KACIE MCMACKIN

Movement as Medicine

NIKA KERMANI PROMOTES WELLNESS THROUGH DANCE AT NK STUDIOS

CHANCES ARE YOU’VE DRIVEN PAST NK STUDIOS IN BINGEN and seen a group of people of all ages dancing and looking like they’re having a blast in the parking lot on Sunday mornings. If you’ve paused long enough, you’ll have seen Nika Kermani leading the troupe through moves that are equal parts salsa and twerking.

“Welcome to Dance Fitness with Nika,” she greets each class. “Thank you for being here. There are no wrong moves. As long as you’re moving your body, you’re doing this class right. Get out of your head and into your body. This is a space of permission. No one is judging you. Don’t take yourself too seriously, get weird. Here we go!” With that, a playlist begins to thump through the speakers and everyone begins to move. Dance Fitness with Nika, known to attendees as DFN, is a follow-along dance cardio class that Kermani describes as “Cardi B bootcamp meets Latin dance party.”

Kermani was born and raised in White Salmon and began dancing when she was young. In preschool, when asked what she wanted to be when she grew up, she an-

swered: a princess ballerina. “Now I’m kind of a princess ballerina,” she says, laughing.

Getting to be a princess ballerina, it turns out, takes a tremendous amount of drive, passion and, in this case, sweat. After dancing throughout high school at Columbia Gorge Dance Academy (CGDA) in Hood River, Kermani headed to the University of Southern California to pursue kinesiology, the study of human body movement. ere, she auditioned for, and was invited to join, the Trojan Dance Force, the o cial dance team of USC Athletics. She loved it, but quickly found the intense pre-med coursework in kinesiology and massive, auditorium- lled classes miserable. She considered switching to the occupational therapy program but ultimately wasn’t accepted.

“Blessing!” she says. “If I had gone into that occupation this studio would not exist. When I look at my life, all the rejections were perfect. Whenever I’ve been rejected in a big way, my ego is a little hurt, but deep down, my soul knows it wasn’t for me. ere’s this weird relief.”

Her rst months at school were tumultuous as she tried to gure out who she was and what made her happy. “I tried to leave USC,” she admits. She told her dance coach that she wanted to transfer. Rather than accept her resignation, her coach heard her out and then told her, “I need you to try harder to like it here. If you go home for the holidays and you can’t bring yourself to come back, then I’ll accept it. Until then, I need you to try harder.”

For Kermani, it hit home. “It was such a pivotal moment in my life,” she says. “ at was a core memory.” After that conversation, she knew the answer to liking her situation better was movement. Amid her tumult, Kermani knew what she had to do. She began waking up early to work out before her classes, and the days began to feel a little better. She started teaching Zumba and ended up dancing her way through school and completing her degree (in psychology) at USC.

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Nika Kermani leads dance classes at NK Studios, her dance studio in Bingen. A lifelong dancer, she knows from experience the power of dance to foster health and healing, both physical and mental, and welcomes people of all ages and abilities to participate.

211 Skyline Dr. White Salmon, Wash.

After graduating from college, Kermani, who was raised in the Bahá’í faith, headed to Israel to volunteer at the Bahá’í World Center, the spiritual and administrative center of the religion. There, she quickly fell in love with a fellow volunteer and got engaged. Almost as quickly, she had her heart broken and ended the engagement. Simultaneously, her mom was diagnosed with breast cancer.

She returned home to the Gorge and fell into a deep, clinical depression. “It was so dark,” she recalls. “I don’t really remember a lot from that time in my life. It’s a black hole.” Kermani felt so low that she could hardly leave her bed. From that “dark night of the soul,” as she calls it, her calling began to take shape.

Kermani returned to her dance roots, teaching Zumba one night a week at REBL Movement in Hood River. “This idea of ‘movement is medicine’ was born from that experience,” she says. Through movement and creativity, namely painting, she started to emerge from her depression. “For a long time my baseline was really sad,” she says. Only in the last few years has she felt that baseline shift to a more content and stable place. “You can’t really relate until you’ve been through it, and in that it’s a gift,” she says, reflecting on her depression.

Eventually she became a full-time dance teacher, taking over the youth hip-hop classes at CGDA and continuing to teach Zumba at REBL. Encouraged by her peers, Kermani began to incorporate her own style and increase the “workout” aspect of the classes. Thus, DFN was born.

In 2019, Kermani saw the opportunity to create a space for movement by transforming her dad’s old auto shop into what is now NK Studios. Together, they worked up plans and she began to lease the space from him. NK Studios launched a Kickstarter in September 2019. The $20,000 goal was met within 24 hours. By the end of the month, 243 backers had pledged more than $30,000 to help transform the garage into a dance studio.

After a whirlwind of remodeling, NK Studios opened that November, then shortly after had to shut down due to Covid. Kermani pivoted, working tirelessly to move all the classes online and launch a “virtual library” of classes accessible on her website. She’d already been teaching donation-based DFN classes outdoors before launching the Kickstarter, so those continued as well. “I remember we would even dance in the rain because we were so starved for community,” she says.

Kermani’s focus has always been on community: creating it, fostering it, serving it. She fundraises every spring in order to offer scholarships to students who wouldn’t otherwise be able to attend classes. Her trust in the power of service helps her to put her own ego aside and embrace the path set before her. This is present in everything she does and the inclusive environment she’s created at the studio. Kermani knows it takes courage to try something new. “I’m asking other people always to step out of their comfort zone and into mine,” she says. “Dancing is my comfort zone.”

Kermani, who just turned thirty, has managed to run her business in a thoughtful and sustainable way — not only for herself but also for the other instructors who teach classes ranging from breath work and line dancing to Afro-Latin dance. All payments come through NK Studios, but she passes the lion’s share of tuition on to the instructors. Apart from the DFN classes, and a weekly donation-based yoga class, Kermani also teaches several youth hip-hop classes and an adult jazz/hip hop class at NK Studios and CGDA.

In her faith, she was raised with the belief that this life is just a temporary part of the

soul’s journey. She’s incredibly accepting of the challenges that come her way. “I attribute the studio’s success even to that,” she

says. “I’m not motivated by money. I just want to be somewhere and do something that’s needed. I’m success-motivated in the sense that it’s helping people. It’s always about the humans and their experience.”

Kermani o ers the studio as “a space of permission.” She encourages those attending her classes to listen to their bodies – and is in tune with her own body and mind. In 2022 she spent a month in Guatemala doing a 200-hour yoga training because she felt a powerful need to pause being a teacher and become a student again. “I started to listen to my inner voice aggressively,” she explains. “Part of my contingency plan to not get depressed is to prioritize what feels good to my heart. I always come rst. at kind of sel shness can actually be the most sel ess thing you do because it allows you to really show up for people.”

NK Studios can be described in many ways — welcoming, therapeutic, charming, inclusive, vibrant, healing, recharging, soulful. ere’s also something about it that’s unnamable — a magic and palpable sense of belonging that seems to emanate from the space itself. Sometimes it seems like it comes from the glittering disco ball that hovers above all the classes. But more likely, it comes from Kermani herself.

To learn more, go to nkstudiosbingen.com

Kacie McMackin is an avid cook, writer and owner of Kings & Daughters Brewery. She’s a frequent contributor to The Gorge Magazine.

Smash Burgers

Recipe and photos by KACIE MCMACKIN

Ingredients

BURGERS

• 1 lb. ground beef

• Kosher salt

• Yellow onion, very thinly sliced

• Dill pickles, sliced into coins

• French’s yellow mustard

• American cheese

• Iceberg lettuce, cut into thin slices (aka shredduce)

• Sesame seed buns

SAUCE

• 1 cup mayonnaise

• 1 small garlic clove, very finely minced

• 1 Tbsp. ketchup

• 1 1/2 tsp. French’s yellow mustard

• 1 tsp. soy sauce

• 2 tsp. honey

• 1/3 cup minced dill pickles (these can easily be eyeballed; no need to be perfect)

Directi s

In a small bowl, combine all the ingredients for the sauce. Cover and let rest.

Divide the beef into approximately 4-ounce balls, season each with salt and freshly ground pepper.

Heat a large cast iron skillet until very hot. Toast the buns and set aside.

These smash burgers are easy and fun and are c ked inside in a h ski et, so y r dinner plans ’t a ected by unexpected April ( March, May) sh rs!

Put one ball in the pan at a time (salted side down) and smash it down rmly until thin with a sturdy spatula (you can likely cook 2-3 burgers at a time). Top with a small handful of thinly sliced onions, season with salt, and smash again. When the rst side is caramelized and crispy, ip and smash again to cook the other side. Top each burger with a slice of American cheese.

Prep the buns by applying a hearty smear of yellow mustard to the bottom bun and loading with a small handful of pickle slices. Place the cooked burgers on top of the pickles. Top with lettuce, more onions, burger sauce, and top bun. Serve immediately.

Kacie McMackin is an avid cook, writer, and owner of Kings & Daughters Brewery. She’s a frequent contributor to The Gorge Magazine.

BACKWOODS BREWING COMPANY

509-427-3412 • backwoodsbrewingcompany.com

1162 Wind River Hwy • Carson

Backwoods Brewing is family owned and located in Carson, WA. Established in 2012, we o er delicious beers, hand-made pizzas, outdoor seating, and welcome all ages.

Open daily: 11:30am-9pm

BRODER ØST

541-436-3444 • brodereast.com

102 Oak St. Suite 100 • Hood River

Offering Nordic inspired breakfast and lunch to the gorge. Something new and exciting for the whole family to enjoy. Come try traditional recipes such as aebleskiver (danish pancakes), swedish meatballs, norwegian lefse (potato crepes) and lots more!

We look forward to serving you!

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DOPPIO COFFEE

541-386-3000 • doppiohoodriver.com

310 Oak Street • Downtown Hood River

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

BETTER TOGETHER MOBILE TAP TRUCK

bettertogethertaptruck@gmail.com bettertogethertaptruck.com

Dakota and Greg Wilkins serve the Gorge bringing the bar to you with 6 beverage taps on a classic GMC pickup. They are ready to serve your favorite baverage at your event!

Reserving now for 2024

CASA EL MIRADOR

FAMILY MEXICAN RESTAURANT

541-298-7388 • casaelmirador.com

1424 West 2nd Street • The Dalles

Quality Mexican food prepared with the freshest and finest ingredients. Warm, friendly service and a lively atmosphere. Indulge in generous portions of flavorful sizzling fajitas, fish tacos, savory enchilada dishes and daily specials. Drink specials & Happy Hour menu from 3-6pm, Mon-Fri. Full service bar, take-out menu, gift certificates and catering services. Open for lunch and dinner 7 days a week.

EL PUERTO DE ANGELES III

541-308-0005

1306 12th Street • Hood River, on the Heights

We are open and happy to serve you. Authentic Jalisco Cuisine. We provide a safe dining experience. Enjoy good food and good times. Offering daily lunch and dinner specials, served all day. Happy Hour Mon-Fri. Outdoor dining available (weather permitting).

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

BRIDGESIDE

541-374-8477 • bridgesidedining.com

Exit 44 off I-84, Cascade Locks

Stunning views next to the Bridge of the Gods – Bridgeside serves tasty char-broiled burgers plus an extensive menu of breakfast items, sandwiches, chowders, baskets, salads & desserts. Dine-in or takeout. Serving breakfast and lunch with friendly service.

Gift shop • Special event room & terrace

CELILO RESTAURANT & BAR

541-386-5710 • celilorestaurant.com

16 Oak Street • Downtown Hood River

Celebrating over 18 years, Celilo began with a desire to honor the bounty of the Northwest. Our ever-changing menu reflects the seasonal highlights of the region’s growers and foragers. We offer the most innovative in fresh, local cuisine as well as an award-winning wine list, full bar, small plate menu, and happy hour.

Open Tuesday-Saturday from 5pm

EVERYBODY’S BREWING

509.637.2774 • everybodysbrewing.com

177 E. Jewett Boulevard • White Salmon

A cornerstone of the Gorge restaurant and brewpub scene, we’ve provided the community with award-winning beers and top-quality meals for more than 15 years! Enjoy our warm and welcoming pub, or our covered and heated patio with views of Mt. Hood. Visit our website for hours, events, current beer selection, or to order online!

GRACE SU’S CHINA GORGE RESTAURANT & TIGER LOUNGE

541-386-5331 • chinagorge.com

2680 Old Columbia River Drive • Hood River

A Gorge favorite known for authentic flavor and friendly service. Proudly serving Hunan and Szechuan cuisine since 1978. From our family to yours, we’re honored to have you at our table!

Open Tuesdays through Sundays for takeout & dine-in service, closed Mondays.

PFRIEM FAMILY BREWERS

541-321-0490 • pfriembeer.com

707 Portway Avenue, Suite 101 • Hood River Waterfront pFriem artisanal beers are symphonies of flavor and balance, influenced by the great brewers of Europe, but unmistakably true to our homegrown roots in the Pacific Northwest. Although they are served humbly, each glass is overflowing with pride and a relentless aspiration to brew the best beer in the world. We’ll let you decide.

Open Daily | 11:30am-9pm

SUSHI OKALANI

541-386-7423 • sushiokalani@gorge.net

109 First Street • Downtown Hood River Come find us in the basement of the Yasui Building, the local’s favorite spot for fresh fish, Pan-Asian Cuisine, and a rockin’ atmosphere! Lots of rotating specials, creative rolls, and a large sake selection means you’re always trying something new! Private rooms are available for groups up to 20 people. Take-out menu available online. Open for dinner Mon-Sat at 5pm, closing hours change seasonally.

GROUND ESPRESSO BAR & CAFE

541-386-4442

• groundhoodriver.com

12 Oak Street • Downtown Hood River

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

RIVERSIDE RESTAURANT & BAR

541-386-4410 • riversidehoodriver.com

Exit 64 off I-84 • Waterfront Hood River

Welcome to Riverside, where you’ll find the best food, drinks and views in the Gorge. Dine indoors or outdoors on the waterfront with fresh menus changing seasonally, a wine list with the area’s best selections, and 14 taps with all your favorite local breweries. Serving breakfast, lunch and dinner with the freshest ingredients grown and harvested by thoughtful, intentional local growers.

THUNDER ISLAND BREWING CO.

971-231-4599 • thunderislandbrewing.com

601 NW Wa Na Pa Street • Cascade Locks

A popular brewery and taproom situated in the scenic Columbia River Gorge. Known for its award-winning craft beer and delicious food offerings, which visitors can enjoy while taking in the breathtaking views of the river and mountains. Well-behaved dogs are welcome on the patio. A unique experience for beer lovers and nature enthusiasts. Please visit website for current hours.

THE LITTLE SEVEN SEVEN RANCH HIGHLAND BEEF

509-767-7130 • L77Ranch.com

Grass-Fed Highland Beef from our ranch to your home. Known for flavor and tenderness, Highland Beef is higher in protein and iron than conventional beef, lower in fat and cholesterol. The L77 Ranch Shop is tucked into the woods of Lyle, WA. The impressive Highland Cattle can be viewed as you travel through the ranch. Email for a Local Price List. By appointment only.

SOLSTICE HOOD RIVER

541-436-0800 • solsticehoodriver.com

501 Portway Ave • Hood River Waterfront

A destination dining experience that unites friends, families, & community with a love of wood-fired pizza, shareable appetizers, and gluten friendly offerings. Inspired by the Gorge & seasonal harvests from our neighboring farms, our food & beverage menus are chef-driven & handcrafted. Walk-ins welcome! Reservations for in-house dining & takeout at our cafe/pizza truck available on our site!

YOUR PARTAKE LISTING HERE

Contact Jody Thompson for more information:

425-308-9582 • jthompson@thegorgemagazine.com

541-399-6333 • thegorgemagazine.com

The Gorge is a mecca for great food and drink: restaurants, cafés, wineries, breweries, food carts & more. Help visitors and locals decide where to dine and drink. They’ll see your ad in print and in the online digital edition of the magazine…for one affordable price!

RESERVE A PARTAKE LISTING SPACE TODAY

OUR GORGE your Gorge

Laurel Bushman was in her studio one day during the winter, dreaming of springtime hikes in the Gorge when the balsamroot and lupine are in bloom. She began looking through her photos and found several that conveyed what she was feeling. She put on some music and sketched out a scene from The Dalles Mountain Ranch. “I took a little bit of this and a little bit of that from my photos and memories,” she said. “Texture is also a part of my world and I added ground pumice to some of the paint to represent the volcanic grandness of the Gorge. Then I let the music, my memories and my palette knives guide me. And voila! Memories of Spring came to life.

the artist

LAUREL BUSHMAN grew up in Eugene, Oregon, in an artistic family where she was constantly doing art and craft projects. A photography class in high school piqued her interest, but she went on to become a teacher. After retiring in 2009, she dove into painting — a passion she’d long wanted to pursue. She and her husband moved to Hood River and she joined a local plein air painting group, learning from area artists as well as other painters she sought out as teachers and mentors. Fifteen years later, she has her own gallery in Hood River, and paints and teaches art classes in the Gorge and in Scottsdale, Arizona, where she lives part-time. “I never in a million years thought I would become a professional artist in retirement,” she said. “It’s my second career.” laurelbushman.com

a iring d own

Airing down our tires, a practice as essential as it is symbolic, became our ritual. Reducing the tire pressure, we allowed our vans to embrace the desert’s contours, much like how we learned to embrace its challenges. This simple act transformed our journey, offering a smoother ride over the harsh terrain, and a deeper connection with the land that sprawled endlessly before us.

As we return to the familiar embrace of our home state, we get to apply our newfound wisdom. Softening our tires to explore farther into BLM land, we find a deeper trust in our own adventurous instincts, thankful for time away from home to remind us to look at the beauty we have right here in the Gorge.

Classifieds

Home sweet home.

Cyndee is a NW native and has called Hood River home for over 20 years. Licensed in OR & WA, Cyndee is a top producer in The Gorge. thinking of listing? ready to buy?

Cyndee can help you achieve your Real Estate goals - just ask her clients!

HHHHH

Cyndee was amazing! She was on the job for several months before our property even listed. She took initiative to investigate issues involving county regulations and deed/ title issues. As out-of-state sellers, Cyndee helped us clean and prepare the property for sale using her incredible local network. She advised on local market trends and sales strategies for maximum returns. So grateful! — Thelma H.

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Cyndee is a hard worker and a down to earth, kind, respectful and collaborative professional. I liked how she works with her team to maximize what she contributed to the process. Highly recommended!

— Green Tara LLC

Cyndee Kurahara

BROKER, OR/WA