Bend, OR October 2023

LIFE + CULTURE

HIGH DESERT FOOD & FARM ALLIANCE OFFERS CONNECTIONS TO LOCAL FOOD

FOOD + BEVERAGE LOCAL BAKERY A HIDDEN GEM ON BEND'S WESTSIDE

ARTS + CULTURE

BEND'S SPOOKY TOURS IN TIME FOR HALLOWEEN

The Foodie Issue

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The Foodie Issue

Welcome, Fall . . . my favorite time of year! With this, our Foodie issue, we spotlight ways to support locally-sourced food and businesses, along with tasty recipes to celebrate the autumn season.

Bend Lifestyle had the pleasure of spending time with Katy and Tommy Clabough, owners of Nancy P’s Bakery on Bend’s westside. If you haven’t already discovered this hidden gem, drop in and indulge in their madefrom-scratch delectables and cozy local vibe.

This issue also introduces you to the High Desert Food and Farm Alliance (HDFFA), a Central Oregon non-profit that works diligently all year to connect consumers with food sourced from local farms, ranches and food producers. Learn how you can support local on the following pages.

Looking ahead for something new to do this Halloween? Get in the spirit ahead of time and experience Bend Ghost Tours. Discover secrets about downtown Bend’s most haunted buildings and streets, along with ghost stories and learning about the history of our town. And to top off your fall gatherings, try our recipe for festive spook-tails.

Thank you for reading the stories of our community and for supporting the local businesses who support this magazine. Be sure to tell them you Bend Lifestyle.

October 2023

PUBLISHER

Jane Rial | jane.rial@citylifestyle.com

EDITOR

Lynette Confer | lynette.confer@citylifestyle.com

CONTRIBUTING WRITERS

Angela Broockerd, Lynette Confer, Julie E. Furnas, Sam Lage, Chef Lindsay Mattison

CONTRIBUTING PHOTOGRAPHERS

Amanda Long Photography, Katy Clabough, Cody

Roux Media, Lynette Confer, Gallivan Photo, Janie Jones, Nicolette Martin, T. Koski Photography

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Hunter Richie

LAYOUT DESIGNER Kelsey Ragain

Proverbs 3:5-6

city scene

Where neighbors can see and be seen.

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1: MountainStar Family Relief Nursery raised over $310,000 at their 9th annual Birdies for Babies (B4B) event on August 13. 2: MountainStar received support from many sponsors during B4B, including their wine sponsor, The Walls Vineyard. 3: The Succulent Bar offered guests an added chance to support the B4B fundraiser. 4: Their biggest annual fundraiser, B4B features a golf tournament at Broken Top, followed by the evening gala. 5: (L to R) Carmin Madrid and partner, along with Jen and Tim Rusk, enjoy the B4B Gala. 6: Ronne Puterbaugh displays a chocolate chip cake by Ida’s Cupcake Cafe during the B4B dessert auction. 7: The B4B Evening Gala at Tetherow Resort included entertainment by the Summer Groove Party Band. Photography by T. Koski Photography

business monthly

A round-up of exciting news from local businesses.

PureFit Lagree Studio Opens to Offer Low Impact, High Intensity Fitness

Purefit Lagree Studio recently opened in Bend. Owner instructor Gina Vaughn (above), a life-long athlete and Lagree method instructor for 10 years, is certified in Lagree, classical Pilates and TRX. The Lagree method is a low impact, high intensity, full body workout that strengthens with minimal risk of joint injury utilizing the Megaformer, which can challenge up to 600 muscles per exercise. The studio offers group classes for all skill levels that build core, strength and muscular endurance and is currently offering new client specials. 20370 Empire Ave., Ste C-1, Bend. PurefitLagreeStudio.com

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It’s never a bad time to schedule your yearly breast cancer screening. At CORA, we have the technology and experience to find breast cancer early, when it’s most treatable. Making an appointment is hassle-free with our online self-scheduling tool. Give yourself the peace of mind that comes with getting your yearly screening. (541)

Local Sculptor Awarded Public Art Installation in Seattle

The City Council of Mountlake Terrace, Washington, announced Bend artist Miguel Edward’s proposal for a public art installation project was unanimously chosen out of 30 submissions for the city’s new light rail plaza. Edward’s sculpture entitled “Rise Together” is a deconstructed sphere made from individual rolled steel tubes spiraling in the same direction. According to Edwards, this sculpture symbolizes each person’s uniqueness while demonstrating strength when each is part of a community working together. MiguelEdwards.com

World Food Day Brings Awareness to Food Insecurity Around the World

World Food Day is October 16 and commemorates the founding of the United Nation’s (UN) Food and Agriculture Organization in 1945. It is a call to action around the world for governments, businesses, organizations and the public to promote awareness and action for those suffering from hunger. Collective action across 150 countries worldwide, in up to 50 languages, is what makes World Food Day one of the most celebrated days of the UN calendar. FAO.org

LOCAL FOOD YEAR ROUND

ARTICLE BY LYNETTE CONFER

High Desert Food & Farm Alliance Shines a Light on Local Farms and Producers

With our October issue, we celebrate food . . . food for comfort, food for healing, food for nutrition, food as a necessity for life. A favorite author of mine once got me thinking about exactly where our food comes from, how far it travels, how fresh it is . . . and what it would mean if we all ate locally, seasonally and got our food directly from our own community. Food can taste better simply because it is local and fresh. If you have ever thought of connecting with local farmers, ranchers and food producers who utilize locally grown ingredients, one local non-profit is working to make that connection a bit easier.

Bend Lifestyle had the privilege of speaking with Sharon Maier-Kennelly, the new Executive Director of High Desert Food and Farm Alliance (HDFFA), a local non-profit that was founded on the belief that “everyone deserves good food,” which is defined as “affordable, nutritious and culturally preferred food that is easily accessible and sustainably produced in Central Oregon.” Passionate about their mission, HDFFA staff works year round through a variety of projects and programs to connect consumers with local food . . . with the belief that “our food connects us to each other.”

COMMUNITY SUPPORTED AGRICULTURE (CSA) SUBSCRIPTIONS

One obvious way to connect with local food is by visiting local farmer’s markets each summer. Once the summer season ends, it may seem as if finding locally raised fresh food is more difficult. However, there is one direct way for consumers to connect with local farms and have access to local food through Community Supported Agriculture (CSA) subscriptions. Consumers can purchase a “share” in a farm or ranch and receive a seasonal box of vegetables, fruit and often other items raised locally like eggs, milk, honey, grain and meat. Although most CSA subscriptions run from May/June through Aug/Sept, one Central Oregon farm, Rainshadow Organics, now offers a year-round “full diet” CSA. From their farm, to your table.

Janelle and Frank Maricle of Well Rooted Farms with their son. This farm grows a variety of vegetables all summer and meat and eggs throughout the year.

Photo credit (right): Amanda Long Photography

“WHETHER WE ARE BUYING PRODUCE, CHOOSING A RESTAURANT, OR A LOCALLY CRAFTED BEVERAGE, THE CHOICES WE MAKE DAY TO DAY IMPACT OUR COMMUNITY. WE CAN CHOOSE TO KEEP OUR MONEY IN OUR COMMUNITY . . . WE CAN ALL MAKE AN IMPACT AND CHOOSE TO SUPPORT OUR LOCAL

GET A TASTE DIRECTORY AND MOBILE APP

One annual project of HDFFA is their Get a Taste Food & Farm Directory. Available in print and online each year, this guide aims to make local food more accessible by providing consumers with listings for local farms and ranches, along with restaurants and beverage companies who utilize local ingredients to produce locally crafted food and products. Print versions can be found in several locations, and at the HDFFA booth at the Bend and NW Crossing Farmer’s Markets during the summer season. The “Get a Taste” app for mobile devices is also available.

PRODUCERS, FARMERS AND THEIR FAMILIES.”

—SHARON MAIER-KENNELLY, HDFFA EXECUTIVE DIRECTOR

Central Oregon boasts a number of flower farms, with 15 flower and nursery partners listed as HDFFA partners in their Get a Taste Food & Farm Directory.

Paul Arney, CEO of Ale Apothecary, holds up a glass of one of their hand-brewed beers. They feature local ingredients to create wild and spontaneous brews.

Photo credit: Cody Roux Media

SPECIAL EVENTS AND PARTNERSHIPS

HDFFA encourages consumers to support local producers by purchasing food items from Central Oregon farms and ranches. According to Maier-Kennelly, a fun (and delicious!) event hosted by HDFFA is their Farm-to-Table events which are geared toward highlighting locally grown and produced foods. Their most recent event was a sold-out Farm-to-Table event at Hablo Tacos in Bend. Upcoming Farm-to-Table events will be held at various locations in Central Oregon, all with one-night-only special menus featuring wonderful courses that showcase tasty items grown or produced in our region.

Throughout the summer harvest season, HDFFA has a regular presence at Bend’s downtown and NW Crossing Farmer’s Markets. Here they host a booth offering education to consumers and support for local farmers, ranchers, producers and makers. During these markets, you might find HDFFA staff offering samples, highlighting the produce available locally. When farmer’s markets end, find local produce, meats, eggs and more local goods for sale at HDFFA partner grocers and stores such as Central Oregon Locavore and Agricultural Connections in Bend and Schoolhouse Produce in Redmond.

A 2022 Farm-to-Table event sponsored by HDFFA and held at Rainshadow Organics in Sisters, featuring local food and products made with local ingredients.

Photo credit: Gallivan Photo

EDUCATION, OUTREACH & CONNECTION

Since its early beginnings in 2010, HDFFA has grown from one staff member in 2017 to nine in 2023. According to the organization’s founder, Katrina Van Dis, who recently ended her tenure as Executive Director, “As a co-founder and Executive Director, I have spent 13 years dedicating myself to improving our Central Oregon food system. I am proud that HDFFA went from a community-driven concept to a flourishing organization benefiting tens of thousands of people and supporting 60+ local family farmers and ranchers.”

Continuing to be dedicated and passionate about their vision, HDFFA Agricultural Support Manager Andrea Smith notes, “HDFFA recognizes that not all Central Oregonians have the same access to good food, and is committed to improving equitable access. HDFFA collaborates with over 75 organizations across the region to implement its programs.”

The vision and mission of HDFFA is held up by their “boots on the ground” work year round in Central Oregon, serving the tri-county region of Central Oregon and the Confederated Tribes of Warm Springs. Their vision – “a prosperous food and farm network with equitable access for all Central Oregonians. This means that farmers and ranchers are paid fair market value for their goods, that residents have access to food that nourishes them and their families, and that our local economy is vibrant and supports equitable food access for all Central Oregonians.”

Food connects us. It is often the foundation for building communities. To find out more about local food and products, and even how to volunteer or support HDFFA, find them online. HDFFA.org

HDFFA PROGRAMS AND PROJECTS

Food Access Programs

Dedicated to improving local food systems and getting fresh foods into the hands of those with limited income, HDFFA facilitates a number of programs, including “Grow & Give”, “FEAST” and “VeggieRx.” During 2023, HDFFA programs have collected and donated over 30,000 pounds of produce for Central Oregon food banks, with many pounds of produce collected and donated after local farmer’s markets in the summer.

Local Food Subscription Boxes

The High Desert Food & Farm Store offers Local Food Boxes delivered to your (or a friend’s) door every three months with a sampling of the best from local food artisans (and HDFFA partners) who utilize locally sourced ingredients in their non-perishable products. Proceeds from the sales benefit food access and farm support programs.

High Desert Food Trail

A program under the Travel Oregon Food Trails, these self-guided adventures through Central Oregon offer something for everyone, with opportunities to experience culinary and agritourism opportunities with 45 unique businesses including farms, ranches, restaurants, craft and beverage makers, and more. From stunning landscapes to artisan offerings to resilient agriculture, there’s so much to do along these journeys through our region.

HDFFA Partners in Central Oregon

• 52 Farm & Ranch Partners

• 23 Vegetables/Fruit Partners

• 22 Meat/Poultry Partners

• 20 Dairy/Egg Partners

• 17 Locally Made Partners

• 15 Eat Partners

• 15 Flower/Nursery Partners

• 12 Market & Grocer Partners

• 11 Seeds/Plants/Landscapes Partners

• 7 Herbs/Grains Partners

HDFFA staff (l to r): Sharon Maier-Kennelly, Andrea Smith, Mariah Stone and Kelly Moffett with Hablo Tacos Manager Justin Hyde at a July event.

Photo courtesy of HDFFA

ARTICLE BY JULIE E. FURNAS

Bend's Spooky Tours

WALKING TOURS OFFER SUSPENSE SPRINKLED WITH A BIT OF HISTORY

Looking for a unique and spooky experience for this Halloween season? Check out Bend Ghost Tours, an exciting excursion through downtown Bend’s most haunted buildings, streets and hidden areas of the city!

In 2021, mystery writers Meg Muldoon and Jools Sinclair hatched the idea of offering ghost tours in Bend. “The idea of getting to share not only the ghost stories of Bend but also the history of our town with visitors and locals seemed like such a fun and exciting prospect,” says Muldoon.

In doing research for the tours, the pair talked to several business and restaurant owners and were overwhelmed by how many of them and their employees had experienced paranormal encounters.

Muldoon and Sinclair combined these experiences with historical information about the specific locations and now feature them on the tours. Some of the more famous ‘hauntings’ include stories and encounters with Gretchen at Pine Tavern Restaurant, The Lady in Green roaming Bond Street, and the sights and sounds of trapped spirits in Bend’s underground basements.

“These tours are so much more than just simply telling ghost stories, these

stories are so powerful – they bring people together, they inspire, and they provide connection. People put down their phones for nearly two hours and just listen, reflect, and feel. It’s an amazing thing to be part of, and we feel really honored that we get to introduce people to Bend’s history in a fun, exciting, and often chilling way,” Muldoon notes.

Bend Ghost Tours will continue running their flagship tour, “Ghosts & Legends of Downtown Bend,” during September and October 2023. A new tour has been added this season, “Darkness on the Edge of Town: Boos, Prohibition and Bend’s Scandalous Sindustry,” featuring unearthed stories that promise to intrigue and maybe even scare the most skeptical.

And, if you are looking for a unique and engaging Halloween activity for the kids that is “spooky, not scary,” check out Bend Ghost Tours’ “Light On Frights,” perfect for kids ages five and up and super family friendly. This is a 75-minute interactive walk through Bend’s downtown Brooks Alley and includes spooky stories, a few history lessons and a chance to be part of the ghost choir!

For more information, or to book a tour, go to BendGhostTours.com

Rainshadow Organics' Beetroot Falafel

ARTICLE BY CHEF LINDSAY MATTISON

Yield: 1 sheet pan, or 88 falafel

ingredients

• 2 bunches beets (approx. 3.5 cups pureed)

• 4 cups cooked beans (such as chickpeas)

• 1/2 cup olive oil (or lard, if making them vegetarian isn’t a concern)

• 1 cup caramelized onions, finely chopped

• 1 cup corn flour, plus additional for rolling

• 2 tablespoons chopped herbs

• 1 tablespoon salt

• 1/2 teaspoon black pepper

directions

1. Preheat the oven to 400 degrees.

2. Remove the beet stems and peel the beets. Place in a food processor and puree until the beets resemble grated beets. Place in a large bowl.

3. Puree the beans until almost fully pureed. You want to see some bean bits in there, but the mixture can be lightly chunky. Add beans to beets.

4. Add the remaining ingredients to the bowl and mix well.

5. Scoop the mixture into tablespoon-sized balls, rolling them with a little corn flour to help them keep their shape.

6. Bake for 10 minutes, turning halfway through.

A Delicious and Nutritious Meal Using Local Ingredients

This recipe is from Chef Lindsay Mattison of Rainshadow Organics farm in Sisters. These little falafel bites are naturally gluten-free, dairy-free, vegan, and made with almost 100% farm ingredients! Experiment with herbs and flavor combinations you love to season these bites… try garlic, coriander, cumin or cilantro. Serve with pesto, zucchamole, or a spiced yogurt if serving as an appetizer. These are also great added to salads, wraps or rice bowls. They taste great warm, but they’re also quite good cold, straight out of the fridge!

SESSIONS

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Local Bakery a Hidden Gem on Bend’s Westside

Family-Owned Bakery and Cafe Offers Made-from-Scratch Baked Goods Daily

ARTICLE BY JULIE E. FURNAS | PHOTOGRAPHY BY KATY CLABOUGH

Tucked in the corner of Milwaukee Avenue and 11th Street, in the heart of Bend’s west side, the smell of cinnamon rolls, pies and fresh bread fills the air amongst the locals and visitors in line for a table or a grab-and-go item and a beverage. The bakery, named after the first owner, Nancy Pfeiffer, opened their doors to the Bend community in the year 2001 and quickly established a following with their delicious scones, frittatas, beautifully decorated cookies, cupcakes and famous, savory breakfast pockets. Nancy P’s also became a popular lunch spot for shoppers at Newport Market and customers looking for a light meal of soups, salads and healthy sandwiches.

Current owners Katy and Tommy Clabough often frequented the bakery and over time became friends with the owners, Nancy and Steve. In 2011, the Pfeiffers approached the Clabough’s about buying the business from them and when the keys were handed over, it became the Clabough’s little dream come true. As a professionally trained chef and baker, working in well-established Bend restaurants, Tommy was a natural in the scratch kitchen. He trained with Nancy and Steve for several months while Katy tackled the front of house logistics, learning everything from longtime employees and perfecting her espresso drinks.

While the Clabough’s knew a lot of people in Bend, it was now their turn to connect with ‘Nancy P’s community’ where they had once been paying customers. Nancy P’s patrons consist of a mix of college students, working professionals, parents, tourists and retirees who enjoy meeting friends and family over a light lunch or a sweet treat with an afternoon cup of coffee.

Services also include breakfast and lunch catering and custom orders such as cookies and cake orders for every occasion. As with any small business, there have been memorable struggles and moments of true strength.

During the pandemic shutdown in 2020, Nancy P’s stayed open and utilized a never-used side window on the patio where customers lined up, paid and picked up items in a safe manner. “The side window saved our business during COVID,” says Katy. “Our customers were very supportive and kept our business alive,” she adds. People consistently ordered breakfast items like quiche, scones and breakfast pockets to go and sandwiches, salads and desserts in the afternoon.

In that same year, Nancy P’s fed first responders and evacuees to Central Oregon during the wildfires that devastated many areas of the state.

KEEPING IT LOCAL

Operating a business in a city that is very community minded, the Clabough’s are extremely committed to putting money back into the Central Oregon economy by using local purveyors and vendors. A cup of coffee at the bakery comes from Bend’s longest running roastery, Bellatazza. Metolius Teas and My Chai join products like eggs sourced from Well Rooted Farms and fruits and vegetables from Rooper Ranch in Redmond. Customers dining inside are surrounded by local periodicals and art made by Central Oregon artists. Everything the bakery does from opening to close, every day of the week begins with the local community in mind and is always served with a smile.

When you visit Nancy P’s, you will notice right away the art on the walls and the stained glass in the windows. This art represents the work of local artisans, and most is for sale, with new art rotated in every three months. “We love supporting our local artists and they receive 100% of the proceeds of the sales,” Katy says. “It’s so exciting when a piece sells!”

“From the pocket dough to the cinnamon rolls, pies crusts and sandwich breads—everything is made from scratch with love starting at 2am every morning, seven days a week”, says Katy.

Katy and Tommy

Breakfast and sweet treats attract a steady flow of customers coming in to grab food, drinks and say hello.

Favorite Nancy P’s Menu Items

• Egg Pockets with Veggies or Meat (customer favorite!)

• Hand-Boiled Bagels

• Fruit Bars

• Cinnamon Rolls

• Croissants

• Homemade Pies (sold only as whole pies)

• Custom Decorated Cupcakes

• Gluten-Free Brownies, Cupcakes & Macaroons

• Sandwiches, Salads and Soup

• Muffins

• Bellatazza Coffee

• Metolius Teas and My Chai

Fruit bars are available daily and always a popular treat with customers.

Beautifully hand-decorated cupcakes are works of art at Nancy P's.

Lunch is available with a variety of salads, sandwiches and a soup of the day.

Hand-boiled bagels are a tasty treat that often do not last more than a few hours in the bakery case.

Breakfast Egg Pockets (with meat or veggies and cheese) are the most popular item at Nancy P's.

Whole pies are often offered for sale.

A cozy space with local art and stained glass displayed and for sale, Nancy P's supports their locals in many ways.

Homemade pecan pie sits in front of a piece of stained glass crafted (and for sale at the bakery) by a local artist.

Homemade fresh daily, plain cinnamon rolls or filled cinnamon rolls with pecans or raisins are a popular menu item.

Fresh baked pies are a popular item at Nancy P's and available by pre-order.

photo credit: Lynette Confer

photo credit: Lynette Confer

IF YOU ARE READING THIS... SO IS YOUR BEST CLIENT.

2 OUT OF 3 of our readers regularly purchase from our ads.

THE FLAVOR OF FALL

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with this simple recipes.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

INSTRUCTIONS:

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

Do The Monster Mash With These Fall-Focused Cocktails Perfect For Halloween Festivities

spook - tails

ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN

• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted)

• 1 ounce Galliano liqueur

• 1/2 ounce lemon juice

• 1/2 ounce brown sugar & cinnamon syrup

• 2 tablespoons pumpkin puree

• fresh nutmeg

Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!

TOASTED MALLOW

• 1 1/2 ounces vodka

• 1 1/2 ounces chocolate liqueur

• 1/2 ounce Frangelico liqueur

• graham crackers

• marshmallows

Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!

PUMPKIN BRAIN PURÉE

events

A curated selection of the most intriguing upcoming events in our area.

SEPTEMBER 29TH -

OCTOBER 1ST

Bend Fall Festival

DOWNTOWN BEND | 11:00 AM

Celebrate the Autumn season with crafts, art, music, food and more. The annual tradition brings the best of the PNW culture right to the heart of downtown Bend. Enjoy a full weekend of fall fun during Central Oregon’s favorite time of year! Festivities begin Friday, Sept. 29 at 5 p.m. through Sunday, Oct. 1. BendFallFestival.com

OCTOBER 7TH

Big Brothers Big Sisters of Central Oregon's Comedy for Kids' Sake

TOWER THEATRE | 5:00 PM

Big Brothers Big Sisters of Central Oregon will host its 26th Annual Comedy For Kids’ Sake on October 7 at the Tower Theatre. This fundraising event will feature two comedians and will include a live and silent auction, with items ranging from exclusive trips to local services. Happy hour begins at 5 p.m. with main event starting at 7 p.m.  BBBSCO.org

OCTOBER 7TH

Diamonds & Dust Gala Benefiting Healing Reins Equine Assisted Services

HEALING REINS EQUINE ASSISTED SERVICES, CLINE FALLS, 65325 CLINE FALLS ROAD, BEND

5:30 PM

Don’t miss the Diamonds & Dust - Cline Falls Grand Opening Gala on October 7, a captivating night at the new Healing Reins’ 30-acre site in Tumalo. Indulge in a delicious southern style dinner and sip drinks while you peruse the silent auction. Also featuring a live auction and entertainment with music and dancing. HealingReins.org

OCTOBER 12TH-15TH

Bend Film Festival

DOWNTOWN BEND | 7:00 AM

On the second weekend of October, Bend is transformed from a recreational haven into a small town possessed by the film industry’s soul. The Bend Film Festival brings the work of the most talented independent filmmakers to Central Oregon. Downtown theaters, lecture sites, music rooms and party venues spark with cinematic energy! Join us in celebrating independent movies and their makers. BendFilm.org

OCTOBER 14TH

Wanderlust Tours: Solar Eclipse at Fort Rock 2023

61535 S HIGHWAY 97, BEND | 7:00 AM

Join Wanderlust Tours for an amazing morning and witness an Annular Solar Eclipse! The path of totality will angle northwest across southern and central Oregon, giving us a spectacular opportunity to view the eclipse while exploring the breathtaking Fort Rock, a natural wonder that rises out of the Oregon high desert southeast of Bend off Highway 31. WanderlustTours.com

OCTOBER 31ST

Bend Witches Paddle Benefiting MountainStar Family Relief Nursery

RIVERBEND PARK | 3:00 PM

Calling all witches and warlocks! Grab your costume, paddle board and broom and meet at Riverbend Park for a fun filled night on the river. Donations are not required, but encouraged. Diapers, wipes, books, toys and non-perishable foods, along with cash donations, will be accepted at the event table. All donations benefit MountainStar's work in our community to prevent child abuse and neglect. MtStar.org