Bend April 2016

APRIL 2016

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Lifestyle Letter

The Beer & Wine Issue!

T

his month we take a closer look at our friends and neighbors who are working hard to make Central Oregon a better place to live. They are everyday people doing extraordinary things and performing not-so-random acts of kindness.

Inside, you’ll find stories about farmers and ranchers getting back to their roots while pioneering nontraditional crops—grapes and hops. In Local’s Choice, an expert picks his favorite craft beers while Culinary Creation lays out helpful hints on cooking with wine.

You’ll meet a couple who are dedicated to bringing Bend the best in independent films. And, we’ll give you some options for keeping your home a little cooler in the summer and warmer in the winter.

We also shine a light on local non-profit KIDS Center, as they are dedicated to the prevention, evaluation and treatment of child abuse. And, we look at how a community can rally to help a high school student heal.

This magazine would not be possible without the support of our advertisers.

When you visit these local businesses, please tell them you saw their ad here, in the pages of Bend Lifestyle.

Be sure to check out our website at BendLifestylePubs.com and our Facebook page at Facebook.com/Bend-Lifestyle. As always, we welcome your feedback and ideas.

APRIL 2016 publisher

Jane Rial | Jane.Rial@LifestylePubs.com editor

Gregg Morris | Gregg.Morris@LifestylePubs.com

contributing writers

Donna Burklo, Julie Furnas, Debra Laizure, Gregg Morris, Jane Rial, Sarah Wolcott

contributing photographers

Gary Calicott, Barbara Dudley

CORPORATE TEAM | Steven Schowengerdt

CHIEF EXECUTIVE OFFICER

CHIEF SALES OFFICER

| Matthew Perry

CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING

EDITORIAL DIRECTOR AD COORDINATORS

Jane.Rial@LifestylePubs.com

Editor’s Note Pairing Experiences with Libations

DESIGN SPECIALIST

| Nicolette Martin | Ashleigh Thomson

EXECUTIVE ASSISTANT

In this month’s issue of Bend Lifestyle, one of the topics we explore is adult bevermy take on exceptional experience pairings.

| Nicole Sylvester

| Cyndi Harrington, Chelsi Hornbaker, Megan Seymour

LAYOUT DESIGNER

ages in Central Oregon. While we do discuss various appropriate food pairings, here’s

| Brad Broockerd

| Sara Minor

ART DIRECTOR

Jane Rial, Publisher

| DeLand Shore

APPLICATION ARCHITECT WEB DEVELOPER

| Melanie Carlisle | Michael O’Connell | Hanna Park

• An après-ski hot toddy by the fire takes the chill out of your tired bones.

• A cold craft beer quenches your thirst while watching local live music.

• A glass of whiskey by a fire pit calms a mind still racing from the day.

• A glass of wine goes nicely with a Cascade sunset.

• A morning Mimosa or Bloody Mary can be the perfect start to a lazy weekend day.

Gregg Morris, Editor

by Community ™

Gregg.Morris@LifestylePubs.com

BendLifestylePubs.com JOIN US

ON THE COVER Doug Maragas of Maragas Winery PHOTOGRAPHY COURTESY OF MARAGAS WINERY 4

Bend Lifestyle | April 2016

TALK TO US

P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Bend Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Bend’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors.

Information in Bend Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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April 2016 | Bend Lifestyle

5

April 2016

Departments

22

8

Good Times

10

Around Town

12

Renovate & Refine

14

Culinary Creations

28

Giving Back

30

Locally Owned

32

Lifestyle Calendar

34

Local’s Choice

12 Letting the Sun In, Keeping the Sun Out

Tips to make your home more comfortable.

20 Ladyhops

One woman’s return to her roots with some help from her friends.

22 Grapes on the Vine in Central Oregon

Cultivating a Prosperous Wine Future.

26 When Community Matters

How a Community Rallied to Help a Student Heal.

12

20

34

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Good Times

The 2016 Polar Plunge

Held at Riverbend Park in Bend, the 2016 Polar Plunge saw hundreds of brave participants jump into the chilly Deschutes River to support Special Olympics Oregon and Oregon Law Enforcement. Special Olympics Oregon provides year-round athletic training and competition in Olympic-type sports for people with intellectual disabilities. PHOTOGRAPHY BARBARA DUDLEY

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Bend Lifestyle | April 2016

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Around Town

AROUND TOWN

VA PIANO VINEYARDS COMES TO BEND Va Piano Vineyards, a premier winery located in Walla Walla, Washington, announced they are opening a tasting room in Bend’s Old Mill District. The tasting room, an extension of their Washingtonbased winery, will open April 22. Va Piano focuses on small lot Cabernet Sauvignons and Syrahs from Washington State growers, including their own Walla Walla Valley Estate Vineyards. The weekend opening, at 425 SW Powerhouse Drive Suite 301, will feature wine

4 PEAKS MUSIC FESTIVAL ANNOUNCES 2016 LINEUP

tasting and hors d’oeuvres. Owners and winemakers Justin and Liz

The 4 Peaks Music Festival has announced the lineup for their June

Wylie will be pouring and discussing their outlook on life which led

16-19 festival in Tumalo. The festival, now in its ninth year, will include

them to create one of the most sought after wineries in the Walla

Chris Robinson Brotherhood, Jackie Greene, Jeff Austin Band, Poor

Walla Valley. The name Va Piano means ‘go slow’ and embodies a

Man's Whiskey, Della Mae, The Stone Foxes, Jelly Bread, Crow and

simple philosophy: great wine is an invitation to slow down and relax.

the Canyon, Rabbit Wilde, The Sam Chase, Elektrapod and more. The

VaPianoVineyards.com

4 Peaks Music Festival is a family-friendly, multi-day music event in beautiful Central Oregon, featuring a wide array of national, regional and local bands for music enthusiasts, community members and families. This year's festival will include a children's area, free camping, and vendors. Volunteer positions are still available. Tickets are on sale now for the event that sold out last year. 4PeaksMusic.com

LES SCHWAB AMPHITHEATER ANNOUNCES EVENTS The Les Schwab Amphitheater, in Bend’s Old Mill District, has begun to roll our their 2016 season events list. Coming off a hugely successful 2015 season, the amphitheater is welcoming Grammy Award-winning

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Bend Lifestyle | April 2016

Alabama Shakes, Jackson Browne, Ben Harper & the Innocent Criminals, and local favorite Michael Franti & Spearhead. The Bend Brewfest will be back again this year as well for three days of craft beers and specialty ales. The free Summer Sundays series will return with talented local and regional bands. More artists will be announced in the near future. Last year’s artists included Phish, Wilco, Ryan Adams, and the Doobie Brothers. BendConcerts.com

FAMILY KITCHEN RECEIVES GRANT MONEY Bend-based Newport Avenue Market has raised $56,000 for local non-profit Family Kitchen through their Food for February event. Donations by the market’s customers totaled $26,000 as part of one of the largest fresh food donations in Central Oregon.

Newport Avenue Market matched $25,000, including several thousand dollars from local charity 100 Women Who Care. Oregon Country Beef chipped in an additional $5,000 in beef. The gift, the largest in-kind donation in Family Kitchen history, will fund 67 percent of Family Kitchen’s annual food and food-related costs to fight hunger in Bend. Family Kitchen serves anyone who needs a nutritious meal in a safe and caring environment. Operating out of the Trinity Episcopal Church in Downtown Bend, the non-profit has almost 300 volunteers cooking and serving meals. FamilyKitchen.org

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Renovate & Refine

Letting

Sun In

the

12

Bend Lifestyle | April 2016

Keeping the

Sun Out

ARTICLE GREGG MORRIS PHOTOGRAPHY PROVIDED

C

entral Oregon’s sun can be both a blessing and a curse. Our yearly 300 days of sunshine bring warmth to a winter’s day, but in summer can render areas of your home—both inside and outside—useless. In an effort to combat unwanted heat and glare from the sun, the right home shading product allows homeowners to recapture their favorite south-facing room or outside patio.

“Central Oregon has some unique environmental factors,” explains Jeff Swanson of Bend-based Classic Window Coverings and Shade on Demand.

“Throughout the year, we deal with extreme temperatures, high winds, warming trends and the need for ultra-violet (UV) protection.”

Creating shade in exposed areas can have many benefits. Effective shading can be an excellent heat gain management tool and help to control light or glare while adding privacy and beauty to a home. In addition, outdoor shading products create usable outdoor living spaces, reducing temperatures by as much as 20 degrees while protecting furniture from harmful UV rays.

“There are many potential solutions and each home presents its own set of challenges,” says Swanson, whose showroom displays fullsize examples of interior window treatments and exterior shading products such as awnings, tensioned screen shades, pergolas and louvered roofs, all of which are chosen specifically for Central Oregon’s climate.

When choosing window coverings and exterior shading products, always visit a well-respected dealer with a knowledgeable staff and a window covering designer who works well with local builders.

“Window coverings add aesthetic beauty and privacy to your home,” says Classic Window Coverings Design Consultant Carrie Steele. “They are a cozy necessity to any home, as well as a long-term investment.”

April 2016 | Bend Lifestyle

13

O f h ni c T

his A S

A t a P h T

Culinary Creations

Tips for Cooking with Wine

ARTICLE DEBRA LAIZURE | PHOTOGRAPHY PROVIDED

U

sing wine in cooking intensifies flavor and adds another

level of uniqueness to your recipe. It gives a dish that extra

something special to turn great-grandma's pasta sauce recipe into your own (and make your sister-in-law jealous). So grab that secret ingredient from the wine cellar and head to the kitchen.

plash Of

14

Bend Lifestyle | April 2016

As Julia Child said, "I enjoy cooking with wine, sometimes I even put it in the food I'm cooking."

Wine should be added to food early enough in the cooking process that it has time to simmer. As wine cooks down, the alcohol evaporates away and the flavors begin to concentrate. Use a light hand at first until you get familiar with cooking with wine.

Typically, white wines impart their delicate flavor to seafood, and dishes like chicken piccata and vegetable risotto. Red wine adds depth to bolder dishes like beef bourguignon, mushroom steak sauce, and of course, great-grandma's famous pasta sauce.

Using wine in a reduction or to deglaze a pan creates an intense and complex sauce.

It easily picks up those coveted brown bits that elevate the flavor of any dish. But be careful—light and overly fruity wines can ruin a sauce. The fruitiness is lost during the cooking process and will leave the sauce too acidic, ensuring those lovely brown bits have gone to waste.

Red or White?

Let's be clear about what is considered a good cooking wine. The so-called "Cooking Wine" found in your local grocery store next to the fancy vinegars and Worcestershire sauce is a poor excuse for a cooking ingredient. They are low in alcohol content, highly acidic, and contain a massive amount of salt.

Instead, choose a wine you would pair with the meal. Use one that is fruity, medium or full-bodied, and with little or no oak flavor.

Wine aged in oak barrels tends to turn bitter and harsh when cooked in food.

For red wines, Pinot Noir and blends such as Côtes du Rhône will produce consistent results. Again, avoid wines aged in oak such as the robust Cabernet Sauvignon. White wines should also be dry and full-bodied. Try a Sauvignon Blanc, unoaked Chardonnay, or even a French Vermouth.

CONTINUED >

As Julia Child said, "I enjoy cooking with wine, sometimes I even put it in the food I'm cooking."

April 2016 | Bend Lifestyle

15

A PINCH OF THIS (CON TI N U ED)

Let's Talk Price Does

an

expensive

wine

produce a better sauce than a wine picked from the bargain bin? Well, maybe. America's Test Kitchen tested sauces made

from

similar

wines

in the $5, $10, $20 and $30 price points. They discovered that the $5 wines cooked down to sweet, syrupy sauces, while the $10, $20 and $30 bottles were smoother,

making

sauces

with

multiple layers of flavor.

Although tasters favored wines in the two more expensive price ranges, none thought the difference justified spending an extra $10 or $20. They found that limiting the price to $10 left cooks with plenty of good shopping options.

Cooking Tips:

• Add a light, dry white wine

to melted butter and baste grilled, broiled, or baked fish.

• Mix wine with different herbs and olive oil to make a delicious salad dressing.

• Stir in a couple tablespoons of red wine

into

brown

gravy. Slowly simmer to create a luscious sauce for beef.

• Freeze leftover drinking wine in ice cube trays for future cooking use.

• Use a wine-based marinade to help keep meat, poultry or seafood moist while it cooks.

16

Bend Lifestyle | April 2016

RED WINE REDUCTION FOR SAUCES

Makes about 2 tablespoons Two tablespoons of this potent wine reduction can be substituted in a recipe, such as a pan sauce, tomato sauce, or roast beef jus, that calls for one-half to three-quarters cup of wine. Add this reduction near the end of the cooking time—the way you might finish a sauce by swirling in some butter. The reduction can be kept for up to two weeks in an airtight container in the refrigerator.

1 small carrot, chopped fine (about 2 tablespoons) 1 medium shallot, minced (about 2 tablespoons) 2 button mushrooms, chopped fine (about 3 tablespoons) 1 small bay leaf 3 sprigs fresh parsley 1 cup fruity, smooth, medium-bodied red wine blend Heat all ingredients in 12-inch nonstick skillet over low heat; cook, without simmering (liquid should be steaming but not bubbling), until mixture reduces to 1 cup, 15 to 20 minutes. Pour through strainer and return liquid (about 1/2 cup) to clean skillet. Continue to cook over low heat, without simmering, until liquid is reduced to 2 tablespoons, 15 to 20 minutes.

From America's Test Kitchen Season 2

April 2016 | Bend Lifestyle

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With a Mel Parker

From my

T

Ladyhops Organic Hop Farm ARTICLE DONNA BURKLO | PHOTOGRAPHY GARY CALICOTT

20

Bend Lifestyle | April 2016

he female hop plant creates the coneflower responsible for the mighty India Pale Ale, the summery Hefeweizen, and the dark Stout. Next time you’re enjoying a pint, remember you owe that tasty treat to the female plant; a lady hop, so to speak. This fact is not lost on Melissa (Mel) Parker. As the owner of Ladyhops, Parker—with the help of a group of her lady friends—is embarking on her third year as a Central Oregon hops farmer.

Her agricultural dream was realized the day she dropped in unannounced at the Powell Butte Bison Ranch. If ranchers Steve and Bev Oberg were put off by the unexpected visit by an inquisitive stranger, they didn’t let it show. In reality, her timing was perfect.

Parker had stopped by to learn more about the hop vines the Obergs

Bev and Steve Oberg of Powell Butte Bison Ranch

The ladies

planted, and the Obergs had recently come to realize the hop plants required too much care. Serendipitously, a woman eager to do some hops farming had materialized on their porch right about the time they were ready to let that part of the ranch go.

Raised by a wildlife biologist and a gardener, Parker had been dreaming about getting back to her farming roots. She’d done her homework about hops varieties, hardiness, growth areas, and organic practices. The granddaughter of hard-working Central Oregon ranchers, Parker has another full-time job requiring travel, is a mom to a blended family of six kids, is involved in the community and has an active social life. Yet, Mel Parker—which might have to become a new adjective—made it work. The lease was signed and Ladyhops was formed in 2014.

Today, Ladyhops sells the rhizomes (the root, for propagating), potted plants sold via “Hop Drop Fridays,” fresh hops delivered same day or overnight to breweries, and dried hops. All are grown via organic means and methods. Manure from the grass-fed, no-hormone Bison enriches the soil and diluted Dr. Brommer’s Soap keeps the bugs at bay. The Powell Butte Bison Ranch has bison meat, hay and eggs for sale as well. Parker enjoys every aspect of the work, including the drive out to the farm.

“My smile gets bigger and bigger,” she says. “I leave my phone and computer at home and have the opportunity to be connected with the earth.”

Harvest—beginning late August or early September—is Ladyhops' busiest time of the year. Because it’s more than even Parker can handle on her own, she enlists her friends. They are a school administrator, a Family Access Network advocate, a landscaper, a homeless education liaison, and a tile setter; but none of them are farmers. Not only do the ladies chip in, but several bring their kids, too. It’s such a good time, and Parker is such a community-minded person that she welcomes new friends to join in as well. The Ladyhops Facebook page serves as the rallying point when it’s harvest time. Friends new and old join together to pick the coneflowers and have an opportunity to enjoy the beginning—or root—of Bend’s beer culture.

When asked why they would spend their free time picking hops in Powell Butte, two of Parker’s friends replied in unison, “who can say no to Mel?” As the business expands, Parker hopes to put her 18 years of social worker experience to good use by introducing at-risk girls to farming.

She plans to have her friends help her mentor the girls over the growth cycle of a section of hops and harvest them to be donated to make a charity brew released during Domestic Violence Awareness Month (October). Profits from sales of the brew would be donated to the Oregon Rape Crisis Line. When talking to Parker about this next step in the evolution of Ladyhops, it’s easy to catch a glimpse of the infectious vibe that the ladies rally around.

The next time you’re sipping one of Bend’s fabulous local craft beers, raise a glass to the ladies who may have had a hand in producing it.

Facebook.com/CentralOregonLadyhops April 2016 | Bend Lifestyle

21

Faith, Hope and Charity Vineyards

GRAPES

on the Vine in Central Oregon

Cultivating a Prosperous Wine Future in Central Oregon ARTICLE SARAH WOLCOTT PHOTOGRAPHY PROVIDED

22

Bend Lifestyle | April 2016

W

hile Central Oregon may be known for craft beer and a

To the west of Maragas Winery, Faith, Hope, and Charity Vineyards

stunning Cascade Mountain Range backdrop, its burgeoning

is nestled on an expansive Terrebonne property with a full view of

wine scene is beginning to get noticed. Area wine producers and

the South, Middle and North Sister mountains for which the property

wine-oriented tasting locales, each delivering delightfully diverse

is named. Owners Roger and Cindy Grossmann planted 15 acres of

selections of the viniferous kind, continue to rack up awards and grow

cold-hearty, hybrid grape varieties in 2010 and have a Custom Crush

in number in our picturesque backyard.

agreement with Linda Donovan at Pallet Wine Company in Medford.

Kerry Damon, vineyard consultant and member of the Wine

“Faith, Hope, and Charity Vineyards was founded with the belief

Growers Association of Central Oregon, estimates there are upwards

that growing grapes in Central Oregon would be as widely accepted

of 65 acres of grapevines—vinifera and hybrid—planted in Central

as growing grapes in other regions of Oregon,” says Cindy Grossmann.

Oregon. These numbers represent a minuscule, but not insignificant,

Faith, Hope and Charity Vineyards also boasts a beautiful events

portion of the 30,000 acres planted in Oregon. Oregon has the third

center, remodeled tasting room, available homes sites, and a vacation

largest number of wineries in the United States and an international

rental on their property. For their wine-making efforts, Faith Hope

reputation as a preeminent producer of Pinot Noir.

and Charity’s 2013 Vignole won a Gold Medal at the 2015 Sunset

So, where does the High Desert—complete with a juniper land-

Magazine International Wine Competition.

scape and oftentimes bitterly cold winter temperatures—fit into Oregon’s wine scene?

“There is no common rulebook on how to grow the perfect grape in every climate.” -Doug Maragas Agriculture From a grape-growing point of view, years of hard work and experimentation go into figuring out what grows well—and not-so-well—in any wine climate. Doug Maragas, owner and winemaker of Maragas Winery in Culver, Oregon, was the first in Central Oregon to experiment with growing vitis vinifera, the common grapevine species that produces wines such as Merlot and Pinot Noir. Maragas planted vitis vinifera in 2006, the same year Ranch at the Canyons, a private residential community and working farmland, planted several French-American

Doug Maragas of Maragas Winery

hybrid varietals, in their Monkey Face Vineyard outside of Terrebonne.

Maragas’s mentor at the U.C. Davis School of Viticulture & Enology,

Tastings

one of the most well-regarded teaching institutions of grape grow-

While Bend is known predominately as a beer town, Volcano

ing and winemaking, had no words of wisdom for the pioneering

Vineyards co-owner and former home winemaker Liz Ratcliff feels as

of grape-growing in Central Oregon. Instead, Maragas relied on

though there is still room for Bend to grow its general drinks traffic,

ingenuity and an entrepreneurial attitude—along with his family’s

especially given that Central Oregon is a major tourist destination.

decades-worth of experience in Greece and California— when first

The Ratcliff’s blend, bottle, and store their 1500-case wine production

experimenting with growing grapes in Central Oregon.

in Bend. They also offer another alternative to Central Oregon’s beer

“There is no common rulebook on how to grow the perfect grape

scene: the Magmita Sangrias.

in every climate,” says Maragas, who manages up to 16 employees,

“Imbibing is so much easier when one is on vacation,” explains Liz

depending upon the season. “We have experimented with planting

Ratcliff. “We are a complement to beer, even an alternative to beer,

45 different vitis vinifera and hybrid varietals over the past 10 years to

when one has had enough of that.”

see what works in our area.”

The Elixir Wine Group in Bend represents a different approach

The years of experimenting have paid off for Maragas. Maragas

to the production of wine in Central Oregon. Owner Kirk Ermisch,

Winery wines consistently medal in the San Francisco Chronicle’s

doesn’t grow grapes in Oregon but does own the Bodega Calle

Wine Competition, including a Silver Medal for his 2014 estate pro-

winery in the Luján de Cuyo district of Mendoza, Argentina. Ermisch

duction dessert wine “Tootsie.”

makes his own wine from Willamette Valley grapes and imports CONTINUED >

April 2016 | Bend Lifestyle

23

GRAPES ON THE VINE

(CON TI N U ED)

wines from Bodega Calle to the United States as well as brands from other wine-producing countries in Latin America and Europe.

Sipping on a glass of wine isn’t limited to winery tasting rooms in Central Oregon. There are many bottle and by-the-glass offerings at wine-oriented cafés and bars in the area, too. Try Portello Wine Café in Northwest Crossing or Sip Wine Bar on N.W. Galveston Avenue. If you happen to be downtown, try The Wine Shop and Tasting Bar or The Good Drop Wine Shoppe, both on N.W. Minnesota Avenue.

Tastings List ELIXIR ElixirWineGroup.com Monday through Friday, 9 a.m. to 6 p.m.

Wine is alive in Central Oregon. The steadfast work and experimentation by grape-growing pioneers in the area speaks to the

FAITH, HOPE & CHARITY VINEYARDS

real possibility the High Desert will attract more interests in viti-

FaithHopeAndCharityEvents.com

culture and wine production. When looking for a good glass of

Monday through Sunday, noon to 5 p.m.

vino, just remember, you’re closer to wine country than you might think, here in Central Oregon.

THE GOOD DROP WINE SHOPPE GoodDropWineShoppe.com

Tuesday through Thursday 11 a.m. to 6 p.m.

Friday & Saturday 11 a.m. to 8 p.m.

MARAGAS WINERY MaragasWinery.com Wednesday through Monday, 1 a.m. to 5 p.m.

NAKED WINERY NakedWinery.com Monday though Saturday, 11 a.m. to 8 p.m.

Sunday, 11 a.m. to 6 p.m.

PORTELLO WINECAFE PortelloWinecafe.com Monday & Tuesday, 4 p.m. to 9 p.m.

Wednesday & Thursday, 11:30 a.m. to 9 p.m.

Friday & Saturday, 11:30 a.m. to 10 p.m.

Sunday, 4 p.m. to 9 p.m.

SIP SipWineBend.com Tuesday through Sunday, 4 p.m. to 10 p.m.

VA PIANO VINEYARDS (BEGINNING APRIL 22) VaPianoVineyards.com Monday through Sunday, 11 a.m. to 8 p.m.

VOLCANO VINEYARDS VolcanoVineyards.com Saturdays noon to 6 p.m., Sundays noon to 4 p.m.

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Bend Lifestyle | April 2016

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When Community Matters No Response Too Small When Tragedy Strikes ARTICLE DONNA BURKLO AND JANE RIAL | PHOTOGRAPHY PROVIDED

W

e try to keep the vision at bay. A young driver. Your young driver. Your child, who is prepared, yet inexperienced, sets out on a frosty, foggy morning to

drive himself to school. You’re certain that the sirens you heard just now are for him.

It’s a vision that plays over and over in our minds, especially in those first months of their independence.

(Above) David Holmes of Three Ponies Saddlery (left) teaches Sisters High School students how to craft leather bracelets.

For most of us, such visions are interrupted by some confirmation of the safety of our child. A text, maybe, “At school. C U later,” and then that sigh of relief. For Danae (Nye) and Ron Miller, of Tumalo, on January 6th of this year, the comforting confirmation that their son, 16 year-old Logan, had arrived at Sisters High School never came. In fact, it was intercepted by the most horrific of communications. They got the call from emergency response personnel that Logan was in critical condition.

His pickup truck had slipped on the ice and collided with a truck traveling in the opposite direction and then was struck by another truck before coming to rest. Logan was critically injured and in need of immediate surgery if he was to survive.

The fog was too thick to allow for transport via Air Life. In the first of a series of heroic efforts by emergency and medical personnel, Logan was transferred to St. Charles Medical Center and was in surgery—brain surgery—within 90 minutes of the accident. His skull had been shattered beyond repair in one area. Traumatic Brain Injury was a certainty. Recovery was not so certain.

“Stay Strong for Logan Miller” fundraiser leather bracelets.

Word travels fast in Central Oregon. We’re really an island of sorts when you think about it. An island filled with technological whizzes, creative types, stalwart ranchers and farmers, and an ocean of empathy surrounding at all times. This community did what it does so well—times 100.

Abbie Block, a family friend, put up a Facebook page entitled ‘Stay Strong for Logan Miller.’ “It was the second night at the hospital,” she said. “I was trying to keep everyone updated on Logan’s surgery, I was texting about 20 family members. Then I thought of creating a Facebook page—it really took off from there.” To date there are over 1,200 followers and growing.

Knowing that the family would need to be at the hospital around the clock, the Mahoney family delivered a trailer to the St. Charles camping area for them. Block and friend Loriel Cook also began a “meal train” allowing community members (27 are involved) to coordinate regular meal service for Logan’s parents so that they could focus on the task of absorbing and making sense of all that was happening in the hospital.

This was just the beginning. While Logan was placed in a medically-induced coma for three weeks to allow his brain to rest and heal, friends at Sisters High School were teaming up with a local saddlery shop to make and sell leather bracelets that Cook dreamed up as a fundraiser. Fellow ranchers, farmers and friends were keeping the Miller property up and running, donating hay and caring for the livestock, and assuring that their family income could continue uninterrupted.

Fundraisers sprung up at Sisters High School. Local gyms, prompted by one of 26

Bend Lifestyle | April 2016

Logan’s first day home.

Often, when tragedy strikes we stand frozen, unable to discern what action might possibly be of any help or comfort. When you think your response can’t be helpful, isn’t meaningful, or you don’t know the family well enough, know this right now: you are wrong.

Ron Miller (left) with Logan.

Logan’s ICU nurses, organized ‘Lift for Logan’

Remember these words from Ron. “I wouldn't

it made the difference. We know in our hearts

wish this on anyone, and if the outcome had

that Logan came back for a reason.” This is all

And, speaking of the ICU nurses, the St.

been different I might not be saying this, but

the proof you need in order to know that your

Charles medical team and staff have their

this has been the most beautiful experience in

sincere heartfelt response in whatever form, is

own community rallying around Logan and

my life. To see and feel all of the overwhelming

by its very nature an energy that can support

his family. “That’s what made it tolerable

support—so many people pulling for Logan,

and heal those who are suffering.

in the darkest times,” says Nye. “Logan’s

sending their positive thoughts and prayers—

Today, Logan is healing remarkably well,

medical team has been so caring and

we could feel all of that positive energy. There

and amazing his medical team. While his

engaged in his healing process.”

is no question that all of that support and love

journey to regain his strength and ability to

fundraising events in March.

Often, when tragedy strikes we stand

coming through helped Logan to heal. It was

return to his ranching lifestyle continues,

frozen, unable to discern what action might

an incredible feeling. And now that Logan is

one piece of his future is quite certain:

possibly be of any help or comfort. When

awake, he realizes how so many people stepped

Logan and his family know without a

you think your response can’t be helpful, isn’t

up, even those we had lost contact with over

doubt that they have a community that is

meaningful, or you don’t know the family well

the years. The prayers from so many were so

‘in it’ for the long haul with them.

enough, know this right now: you are wrong.

heartfelt, people were sending so much love,

Facebook.com/Stay-Strong-for-Logan-Miller April 2016 | Bend Lifestyle

27

Giving Back

SPEAK UP, Save a Child APRIL IS CHILD ABUSE PREVENTION MONTH ARTICLE DONNA BURKLO | PHOTOGRAPHY PROVIDED

I

t is unimaginable to consider that anyone

According to Kim Bohme, Prevention and

would intentionally harm a child. And yet

Education Coordinator, “One in 10 children

people do harm children. It happens right

will be sexually abused by the time they

here in our town, and in 90% of the local

reach age 18. And this is only the reported

reports it is someone that the child knew,

number. It is a far higher number when

likely someone that other adults in their

you understand that most abuse goes

lives seem to trust. The victim must feel so

unreported.” Yes, in your child’s classroom, at

confused. To whom should they turn for

LEAST three children are likely victims of this

protection? How can they take that step we

one form of abuse.

all hope they will—reporting the abuse? The fear must be overwhelming.

KIDS Center in Bend is a medical model child abuse intervention center providing prevention,

evaluation

The KIDS Center website provides this list of signs that a child may be experiencing abuse:

and

treatment

• Nervousness around adults or one in particular • Aggression, passivity or over-compliance

services to children experiencing abuse.

• Sudden changes in personality

Working with therapists, law enforcement

• Inability to stay awake or concentrate

and KIDS Center staff, children are able to

• Not wanting to go home or to a

report abuse in a comfortable, home-like

particular place

setting without having to repeat their story

• Low self-esteem

over and over. In addition, they also provide

• Unexplained bruises or injuries

prevention

• Poor hygiene

programs

and

support

for

families. Their cornerstone in prevention is

But sometimes there are no signs; that's why

the Darkness to Light training that provides

talking to children is so important. Antonson

attendees tools and knowledge necessary to

reports that “Many victims say if someone had

address and prevent abuse.

just asked them if they were being hurt, they

“During National Child Abuse Prevention Month, KIDS Center is teaming with MountainStar

Family

Nursery,

a

would have shared about their abuse.”

What can you do? Attend a Darkness to Light

local

training. Dates and times for the training as well

parenting education and respite care facility

as other ways to get involved and provide support

for infants and toddlers, to focus on the

are available at KIDSCenter.org. As a community

campaign ‘Speak Up, Save a Child,’” says

we can bring child abuse out of the shadows and,

Robin Antonson, Director of Development

in doing so, take a big step in protecting our chil-

and Prevention. “The primary goal of both

dren. It not only takes a village to raise a child, but

organizations is to increase the number of

one that will speak up to save a child.

community members who attend a Darkness

NUMBERS TO CALL IF YOU SUSPECT ABUSE:

to Light training.” They maintain that more

541.548.9499 - Central Oregon Child Welfare

children will be protected from abuse if more

855.503.SAFE (7233) - Oregon Statewide

in the community are aware of the issue and

Abuse Reporting Line

can recognize the signs.

911- Law Enforcement

28

Bend Lifestyle | April 2016

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Locally Owned

in Pan THE ART OF INDEPENDENT FILM ARTICLE JULIE FURNAS | PHOTOGRAPHY GARY CALICOTT

Tin Pan Theater 869 NW Tin Pan Alley, Bend TinPanTheater.com Showtime Hotline: 541.241.2271 30

Bend Lifestyle | April 2016

T

he true art of cinema forces us to cultivate opinions, expand our minds and form real emotions towards

the characters. While it’s worth a trip across town—even the state—to support such films, Bend is lucky enough to have one of the Northwest’s best kept secrets in the Tin Pan Theater. Tucked part way down Tin Pan Alley and nestled between a coffee shop and wine bar, the 28-seat theater screens the best in independent film.

Described as a “pocket theater” by co-owner Micah LaVoy, Tin Pan Theater opened its doors in 2012. Realizing the popularity of independent theaters in Portland, owners LaVoy and his wife Esme wanted

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to try the format in a smaller market. Having already sold two successful small businesses and being avid lovers of independent film, it was a natural transition for both of them to open a theater and experiment with their concept in Bend. LaVoy says the independent film community has been very supportive over the years, and not just in Central Oregon.

“The quality of independent film nowadays is extraordinary, which draws a bigger and more diverse audience,” says LaVoy. “We have people drive from all over the Northwest to come see a movie because we are the only theater showing it.”

The LaVoys know very well the arduous double duty of carefully selecting films with a wide range of subject matter and the importance of making enough money to stay in business. While consistent

Open 7 Days a Week 9-5 61944 27th St Bend (541) 312-6155

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and interesting programming is key, concessions boost the bottom line.

Tin Pan Theater’s branding and atmosphere is subtle and unique. Their intimate space—complete with red velvet curtains hugging the small screen and animal prints straight out of a Wes Anderson film—reminds guests of a friend’s cozy little home.

A sleek bar serves up local brews and kombucha along with a scoop of candy or salty popcorn.

“Now that we have been here for a while, we are enjoying the trust that our community has given us to pick the films that not just entertain them, but move them, and open them up to the world outside of Bend," explains LaVoy. “It has been amazing to

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see the turnout for films that when we first opened, would have been a hard sell.”

In 2016, Tin Pan will once again be a major venue for the Bend Film Festival, screening films which may see themselves to a paying audience in the future. Along with the regularly scheduled programming like Spaghetti Western Wednesday and Armchair Storytelling, Tin Pan will feature more live music and children’s programming this year.

Without a doubt, I will be the first in line.

Aspen-Bend.com 541-330-9577

April 2016 | Bend Lifestyle

31

Lifestyle Calendar

April APRIL 1

APRIL 8

NATIVE AMERICAN TRIBES AND EXPLORATION

BEND SPRING FESTIVAL

DESCHUTES COUNTY HISTORICAL MUSEUM

NORTHWEST CROSSING

The museum will display artifacts of the early native inhabitants

NorthWest Crossing Drive will come alive, as we utilize art, food, spirits,

and explorers of the area. Museum admission: $5; youth 13-17, $2;

music, and family-oriented activities to usher in Spring. C3Events.com

younger, free. DeschutesHistory.org

APRIL 2 - 30

APRIL 10 28TH ANNUAL SALMON RUN

THE MET: LIVE IN HD

OLD MILL DISTRICT

REGAL CINEMAS

Kick off the 2016 race season with a true Bend tradition. One of the first

The Met Opera: Live in HD brings world class opera to movie theaters

half marathons of the season, the 28th annual Salmon Run returns to

nationwide. Don’t miss this great opportunity to experience the excitement

the Deschutes River Trail in the Old Mill District. Young racers age 10

of opera, captured live from the stage of the Metropolitan Opera.

and under will have the chance to compete in three race distances,

4/2 Puccini's Madama Butterfly, 4/16 Donizetti's Roberto Devereux-Met

100 yards, 500 yards and 1.5K. RunSalmonRun.com

Premiere, 4/30 Strauss's Elektra-New Production. MetOpera.org

APRIL 4 THE LOCAL POUR BEER, CIDER, WINE & SPIRITS TOUR DOWNTOWN BEND On the Local Pour Tour, you will gain insights into each process along the way and your guide will help weave together all three artisan practices. Pick-up provided at your Bend hotel or residence. $75 per person. WanderlustTours.com

APRIL 5

APRIL 12 NATURAL HISTORY PUB: THE CARNIVORE WAY

BIRDING FOR BREAKFAST

MCMENAMINS OLD ST. FRANCIS SCHOOL

HIGH DESERT MUSEUM

Join Predator Ecologist Cristina Eisenberg as she explores the return

Stroll the museum grounds to experience the diverse population of

of large carnivores such as wolves, wolverines, lynx and grizzly bears

migrating songbirds. Tour independently or join a wildlife staffer or

to the Northwest. She will discuss the relationships between humans

naturalist volunteer to help you identify the birds. Coffee, tea and

and carnivores in the West. HighDesertMuseum.org

pastries provided. HighDesertMuseum.org

APRIL 15 BIG WAVE CHALLENGE MT. BACHELOR SKI RESORT This snowboard-only event features a series of huge sweeping banked corners, quarter pipes and spines that are shaped into wavelike features for a flowing course bringing the surf to the mountain.

MtBachelor.com

APRIL 16 WILLIAM SHAKESPEARE MONOLOGUE FESTIVAL CASCADE THEATER Third annual festival draws local high school students showcasing their best Shakespeare monologues. All area high school students are welcome. CascadesTheatrical.org 32

Bend Lifestyle | April 2016

APRIL 22 - 24 SECOND ANNUAL HIGH DESERT HORSE EXPO DESCHUTES COUNTY EXPO CENTER Oregon Horse Country is excited to bring the High Desert Horse Expo back to the Deschutes County Expo again this year. This year will include more vendors, the addition of clinicians, equine demonstrations, and more. $5 for ages 13 and over. HighDesertHorseExpo.com

APRIL 23 TEDX BEND 2016 BEND HIGH SCHOOL AUDITORIUM TED began in 1984 as a conference where Technology,

Entertainment

and

Design

converged, and today covers almost all topics— from science to business to global issues—in more than 100 languages. TedXBend.com

APRIL 23 HDCM SPOTLIGHT SERIES: ORLOFF/ WALZ DUO FIRST UNITED METHODIST CHURCH The High Desert Chamber Music SPOTLIGHT Series will feature the acclaimed Orloff/Walz Duo, two of the founding members of the award winning Pacific Trio. $40 General, $10 Student/ Child. HighDesertChamberMusic.com

APRIL 24 FOODIE CRAWL DOWNTOWN BEND Fifth annual progressive dinner-style pub crawl draws foodies to downtown Bend to celebrate local food and drink. After Party with desserts, a complimentary glass of McMenamins' champagne, live music from Company Grand and a silent auction at McMenamins Old St. Francis School. $75.

BendsCommunityCenter.org

APRIL 30 BEND FOLLIES TOWER THEATER A special night of comedy starring local civic,

business,

personalities

education

performing

and

sketches

media and

singing parodies. 6:30 p.m. Drinks and Silent Auction, 7:30 p.m. Showtime with Live Auction. Tickets: Reserved $18, $33, $48 VIP. TowerTheatre.org April 2016 | Bend Lifestyle

33

Local’s Choice

LOCAL CRAFT BEER ARTICLE GREGG MORRIS | PHOTOGRAPHY GARY CALICOTT

T

wenty-two breweries in Bend—and 29 in Central Oregon— proves our High Desert oasis truly is Beertown USA. To sift though the hundreds of local craft beers, we asked a local expert which ones are not to be missed. Jon Abernathy recently

published Bend Beer: A History of Brewing in Central Oregon and has been blogging for more than a decade about all things beer on his website TheBrewSite.com. Here are some of his favorite local brews and pub food pairings.

Jon Abernathy in his environment THE ALE APOTHECARY - SAHALIE

This “new old-world ale” is brewed with a mix of wild yeast and bacteria—and aged for a year in oak barrels—and is one layer of flavor and character after another in a complex medley of sensory delights.

Food pairing - Cheese of all kinds CRUX FERMENTATION PROJECT - PARKWAY PILSNER

Crux’s version is one of the best American craft pilsners I’ve tasted, is amazingly drinkable and has become my go-to beer when I visit the brewery.

Food pairing - Crux’s Grilled Cheesy DESCHUTES BREWERY - BACHELOR BITTER

On tap at Deschutes Brewery since its inception, the English Bitter has layers of flavorful, pillowy malts and a generous 34

Bend Lifestyle | April 2016

amount of floral and spicy hops, and is simply one of the best sessionable pub drafts you can find in Central Oregon.

Food pairing - Brewery pretzel with cheese sauce THREE CREEKS BREWING - STONEFLY SESSION ALE

SILVER MOON BREWING - IPA 97

This “Best IPA” winner at Pine Tavern’s PT80 celebration balances fruity and piney hops with a well-balanced malt body, while hitting that IPA “sweet spot.”

Food pairing - Fish tacos

This rye beer (originally dubbed Stonefly Rye) has a suitably spicy character melded with citrusy hops that make this a super drinkable alternative to your typical pale ale.

Food pairing - Pulled pork sandwich

BONEYARD BEER - HOP VENOM

BEND BREWING COMPANY

SUNRIVER BREWING COMPANY

- CHING CHING

- COCOA COW CHOCOLATE MILK STOUT

This is simply one of the best sour beers in the region, a Berliner Weisse-styled wheat beer flavored with pomegranate and hibiscus that is bracingly tart and refreshing.

Food pairing - Cobb salad

This chocolate milk in a pint glass stands out for both its well-crafted balance and its decadent layers of chocolate, possibly unlike anything you’ve had before.

Food pairing - Any rich, decadent dessert

This double IPA has juicy, fruity notes that make this dangerously drinkable for its strength.

Food pairing - Barbecue

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