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The Foodie Issue
Welcome, October! This issue is our most delectable issue of the year, as our Foodie issue.
There’s something about food that evokes some of our favorite memories, most often back to our childhood. The smells of fall bring to mind memories of growing up baking with my mother, her famous cinnamon rolls and apple pie causing everyone to race to our house to get first dibs.
Food brings us all together to create new memo ries. Since October is a perfect time to plan an Autumn dinner party—to gather with friends and family and to enjoy good times and good food—we introduce you to a local chef and cookbook author, Karista Bennett. She shares her culinary journey and a delicious recipe to try. To get inspired for new recipes and nurture the chef within you, check out her two cookbooks.
This issue also introduces you to local foodie, Jon Jones. You can find Jon out and about on Bend’s culinary scene and on social media as “The Bend Foodie” influencer.
We spent time with local dietitian Katharine Jeffcoat, founder of NW Pediatric and Family Nutrition, who, with her team, focuses on helping children and families develop a healthy relationship with food and cope with eating disorders. Learn more about how she can help on the following pages.
And if you’re in the mood to unwind for a quiet retreat this fall just a short drive from Bend, read the story about the Metolius River Resort in this issue. Getting away from it all and disconnecting from technology is truly food for the soul!
As always, thanks for reading. Here’s to a healthy and fun month ahead.
October 2024
PUBLISHER
Jane Rial | jane.rial@citylifestyle.com
EDITOR
Lynette Confer | lynette.confer@citylifestyle.com
CONTRIBUTING WRITERS
Sue Baldani, Angela Broockerd, Lynette Confer, Julie E. Furnas
CONTRIBUTING PHOTOGRAPHERS
Karista Bennett, Sierra Confer, Janie Jones, Jon Jones, Maile Mason, T.Koski Photography
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Kelsey Ragain
Learn how to start your own publication at citylifestyle.com/franchise.
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city scene
1: PureFit Lagree celebrated its one-year anniversary in July (l to r): members Ireland, owner Gina Vaughn, Brooke (staff), Tiffany and Bridget. 2: PureFit’s community (l to r): Lauren, Heidi, DJ Florence, Caroline, Gina Vaughn, Stephanie, Cassie, Mandy, Juliet, Lila and Brooke. 3: PureFit Lagree Studio member, Cassie, shares her workout goals and accomplishments at the anniversary celebration. 4: (l to r): Cameron, Callie, Roberta, Gina (owner), Miranda, Flora, Katelyn (staff), Kelsey, Tera and Olivia. Cake by Holly Brewer. 5: PureFit owner instructor Gina Vaughn is certified in Lagree, classical Pilates and TRX. 6: The studio teaches the Lagree method, a low impact, high intensity, full body workout. 7: The event featured music by DJ Florence of Koala Karaoke and vendors Miko Miko, Link’d by Lujan and Thirteen Peeks.
8: MountainStar Family Relief Nursery hosted their 10th Annual Birdies for Babies (B4B) Golf Tournament on August 16 at Broken Top Golf Club. 9: The B4B Gala featured dinner, cocktails and live music, along with live, silent and dessert auctions. 10: Live music for the Gala was provided by the Summer Groove Party Band. 11: MountainStar Family Relief Nursery raised $300,000 with their B4B Golf Tournament on August 16 and their Gala on August 17. 12: B4B ensures MountainStar can fulfill their mission to prevent child abuse and neglect in our communities. 13: Community support helps make B4B the largest annual fundraiser for MountainStar Family Relief Nursery. 14: Held at the Unitarian Universalist Fellowship of Central Oregon, the B4B Gala featured the VW Photo Bus. Photography by T.Koski Photography
30 Minute Hit Bend Celebrates One Year Anniversary
30 Minute Hit recently celebrated their one-year anniversary. Offering one-ofa-kind training for women, including boxing, kickboxing, and self-defense techniques, each 30-minute workout promotes fitness, strength and confidence for all fitness levels. Owner Melanie Martinson (above), a US Air Force and federal law enforcement veteran, is passionate about fighting for the most vulnerable, especially women and children. She has worked to rescue victims of trafficking and is actively involved in helping law enforcement to better respond to trafficking cases. 30MinuteHitBend.com
Photography by Maile Mason
Big Brothers Big Sisters of Central Oregon Seeks Volunteer Mentors
With over 100 youth on their waitlist, Big Brothers Big Sisters of Central Oregon (BBBSCO) is seeking volunteers who are interested in becoming a mentor to youth ages eight to 14. For 30 years, BBBSCO has served Central Oregon, including Bend, Redmond, Madras, Prineville and La Pine. Mentors are matched with youth and can help shape a child’s life by offering guidance, support and friendship. Consider joining BBBSCO to make a difference in a child’s life. BBBSCO.org.
High Desert Museum Launches Indigenous Speakers Series
High Desert Museum announces a new series featuring Native artists, storytellers, scholars, and more, allowing the community unique opportunities to engage with and gain insight into Indigenous perspectives. On October 6, New York Times bestselling author Angeline Boulley, celebrated for her groundbreaking novels “Warrior Girl Unearthed” and “Firekeeper’s Daughter,” will share her 38-year journey of writing and storytelling. On November 6, hear a discussion regarding Tribal Sovereignty and Water Rights, and the relationship with the Confederated Tribes of Warm Springs.HighDesertMuseum.org
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NWPFN works with children of all ages and families to help them develop a healthy relationship with food.
SUPPORTING CHILDREN AND FAMILIES COPING WITH EATING DISORDERS
A Healthy Relationship with Food
ARTICLE BY SUE BALDANI
NWPFN Bend team (l to r): Sara Kuhn, RDN, LD, CPT; Katharine Jeffcoat, RDN, LD and Colene Stoernell, MS, RDN, LD. Photo credit: Maile Mason
Healthy eating habits and intuitive eating are taught by the dietitians and staff at NWPFN.
“
“… working with and supporting families has really made me feel like we are making a big difference in their lives long-term.”
—Katharine
Jeffcoat,
RDN, LD and owner of NWPFN
While in high school, Katharine Jeffcoat was a cross-country runner and noticed how food affected her performance. “It started me thinking about nutrition and I never really thought I could make it a career until after I graduated from college,” she says.
Jeffcoat went back to school in 1994 to obtain her second bachelor’s degree in nutrition, becoming a Licensed Dietitian (LD). She then completed a required internship to become a Registered Dietary Nutritionist (RDN). In 2015, Jeffcoat founded NW Pediatric and Family Nutrition (NWPFN) in Portland. Today there are NWPFN offices in Bend and Vancouver, Washington. The practice focuses on treating and supporting children and families experiencing various eating disorders, as well as teaching intuitive eating and pediatric nutrition.
One eating disorder she and her staff often encounter is Avoidant Restrictive Food Intake Disorder (ARFID). Unlike the more common picky eater who will usually eat foods from different nutritional categories, those suffering from ARFID often only eat a few selective foods.
“They may be only eating white, bland foods, and nothing from the vegetable, fruit or protein categories,” explains Jeffcoat. “You can often count the number of foods they’re eating on one hand. These kids have a higher sensitivity to the tactile feel of food in their mouth. They’re super smellers and super tasters, and food is just much more overwhelming for them.”
High anxiety surrounds the eating experience, and the more kids are pressured to eat, the worse it can become. This is why it’s imperative to include the entire family in the child’s treatment, which includes multiple exposures to various foods to desensitize them to different tastes and smells. If the anxiety is severe enough, Jeffcoat will recommend partnering with a therapist. She and her team often collaborate with local occupational therapists (OT) as well.
Many of the NWPFN dietitians specialize in certain areas, such as sports nutrition, intuitive eating, and pediatric nutrition. Appointments can be virtual or in person, and treatment length varies depending on many factors, including how motivated the children or teenagers are to change their eating habits.
“One child I worked with really wanted to go to an overnight camp and not be so fearful of the food, so he had great motivation and great family support,” Jeffcoat recalls. Not only did he go to camp, but within a year of starting treatment, he was eating a wide variety of foods, instead of just the one brand of soup he used to consume.
Another patient, a teenager who was about to go off to college, ate only buttered noodles. He was motivated not only to expand his diet, but to learn how to cook as well. As a football player, he also recognized that his endurance and performance improved as his food choices expanded. “By the time he went to college, he had a handful of things he could eat and make for himself.”
If parents are interested in having their child evaluated by one of the experienced dietitians at NWPFN, they can go to the website or call to make an appointment.
The group will also be holding a free talk on intuitive eating on November 20 at the downtown Deschutes Public Library in Bend. “For those looking to start a healthy relationship with food, this is something for them to consider,” says Jeffcoat. Look for the QR code in their ads for more information.
Jeffcoat thoroughly enjoys what she does and looks forward to assisting even more children and families. “These past nine years of being in private practice, working with and supporting families and developing relationships, has really made me feel like we are making a big difference in their lives long-term.”
NWPFNutrition.com
A Journey of Discovery Leads to a Passion for Food
The Bend Foodie
ARTICLE BY LYNETTE CONFER
Jon Jones, aka "The Bend Foodie," visits one of Bend's oldest food truck lots, the Podski. Photo credit: Maile Mason
When an adolescent dream of becoming a firefighter fueled Jon Jones’ career path, he pursued it wholeheartedly… until he discovered that this career path was not fulfilling as an adult. What followed is a truly inspiring journey to become a well-known and loved local food and beverage influencer, writer and founder of a local marketing firm. Together these roles created a newfound multi-faceted career reflecting Jones’ strengths, interests, entrepreneurial spirit, and his deep passion and appreciation for the development of his own palate and sharing his experiences with others.
A curious fascination with scotch-whiskey and cigars was an early catalyst that helped launch his career as a local food influencer before that term
was officially coined. “Those early experiences began the process of developing my palate, and the intrigue and complexity associated with discerning the flavor nuances of smoke and drink,” Jones explains. “I was hooked, and my path led into exploring similar experiences with other beverages and food.”
As anyone on social media knows, audience engagement is key. Jones has an innate ability to connect with his audience, delivering posts that are entertaining, thorough, positive and relative to his followers. His sincerity and genuine heart for all he does shines through.
Jones was interviewed for and appeared in a few scenes of Guy Fieri’s “Diners, Drive-Ins and Dives” at
“Jon is truly a wonderful person, he is so humble, and incredibly kind and supportive,” remarks Renee Anderson aka Wild Oregon Girl, a fellow social media influencer and friend of Jones. “I admire his perseverance and ability to connect with others in our community. He is an inspiration and incredibly knowledgeable about not only food, but the human condition.”
Author of articles appearing in numerous local publications since 2015, Jones began sharing his reviews and local experiences early on through his personal Facebook and Instagram accounts. This allowed him to establish trust and familiarity with his audience.
In 2018, “Bend Foodies” Facebook group was formed. Jones joined this community and, in 2019, assumed the administrative role and duties. This group is Central Oregon’s largest food and beverage community with close to 19,000 members.
Dear Mom Cafe and owner JJ Jattalee (r) just celebrated their first year in business. Contributed photo
Jones with Corinne Luksch and Tyler Strauss enjoying lunch at the Podski.
Photo credit: Maile Mason
Anita’s Kitchen in Bend. Contributed photo
“THOSE EXPERIENCES ARE THE DEEPESTAND MOST COMPLEX F EXPRESSION THAT I’VE EVER PARTICIPATEDIN.
“Our community is comprised of foodies, food and beverage purveyors, restaurant and food truck pages, media and more,” states Jones. “It serves as an information and connection hub for all of the great food and beverage happenings in Central Oregon and we regularly hold meet and greets at eateries in and around Bend.”
In 2020, Jones began using “The Bend Foodie” branding on Instagram and Facebook. And, in a natural extension of his work as a writer and social media influencer, Jones founded his marketing company, Upper Left Digital Media. This company focuses on all facets of digital marketing for small to medium-sized businesses, assisting them with everything from website design to search engine optimization, social media marketing and video and photography services.
Regarding the regional dining scene, Jones notes that it is unique in many ways due to challenges such
"
—JON JONES, “TH
as sourcing certain ingredients. “The thing I always appreciate about the local restaurateurs is that they are very resourceful and experimental with what they are putting on their menus, which is great to see. They use a lot of ingenuity and creativity to fill some of those gaps.”
Another idiosyncratic aspect of the local culinary scene is the large number of food truck lots per capita, and even how those food trucks move around.
“The food scene here is just so dynamic, it’s hard to keep up,” remarks Jones. “I appreciate that, because to me, that means there is always a new experience to explore.”
Through his work in Bend’s culinary scene, Jones has enjoyed some notable experiences, including serving as a panel judge for Crater Lake Spirit’s Gin Riot cocktail competition, sharing a meal at Bend’s Sen Thai with one of his food-influencer idols, Raina Huang, and being interviewed for and appearing in a few scenes of Guy Fieri’s television show Diners, Drive-Ins and Dives at Anita’s Kitchen in Bend.
Jones’ career and life journey has been one of dedication, discovery and passion, and along the way he proclaims to have found fulfillment.
“Well curated food and beverage experiences have deeply intrigued and thoroughly enriched my life since I started developing my palate,” explains Jones. “Those experiences are the deepest and most complex form of artistic expression that I’ve ever participated in. Further, those experiences invigorate soul, strengthens your mind and body, and literally become an internally integrated part of your human existence. Food and drink is life.”
Instagram: @thebendfoodie
Facebook: The Bend Foodie
Facebook Group: Bend Foodies
Jones visits with chef and co-owner of Hawkeye and Huckleberry Lounge, Brian Malarkey. Contributed photo
FORM OF ARTISTIC HE BEND FOODIE”
Jones seen here at Bos Taurus with former Head Chef Tom (center) and Executive Chef George Morris (right). Contributed photo
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Perma Treat developed an innovative set of products specifically designed for natural stone and tile.
Make Your Kitchen Shine
Tips for Renewing, Protecting and Sanitizing Your Kitchen’s Hard Surfaces
Over the last 20 years, there has been a surge in popularity of natural stone countertops in kitchens and bathrooms around the world. Originally considered a luxury, natural stone is now a common feature in both new and renovated homes. This widespread popularity has created the unique challenge of how to preserve the beauty and value of these surfaces while ensuring they remain sanitary and suitable for food preparation. Maintaining the aesthetic and functional qualities of hard surfaces in the kitchen, like wood, tile, and natural stone can be challenging and costly given the exposure to frequent wear and tear.
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Bend Perma Treat, a locally owned, family run business, has been serving the Central Oregon community since 2014. Areas of service include the communities of Madras all the way south to La Pine. Bend Perma Treat’s proprietary cleaners and sealers use nanotechnology, which works on a molecular level to penetrate stone surfaces. These products are not only unique to Perma Treat, they are also manufactured in the USA and come with a lifetime warranty. It’s a one-time application and does not need to be continually reapplied like other products on the market.
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Perma-Treat.com
Planning an Autumn Dinner Party?
GET TO KNOW THIS LOCAL CHEF AND AUTHOR AND FIND INSPIRATION IN THE OREGON FARM
TABLE COOKBOOK
ARTICLE BY JULIE E. FURNAS
Sweet Potato Tarts
Photo credit: Karista Bennett
Bend Lifestyle magazine speaks with Karista Bennett, local food writer, chef, and lover of all things Pacific Northwest Cuisine. She shares her journey from cook to teacher to writer and talks about what it’s like to eat and drink in Central Oregon.
If you have plans for hosting an outdoor dinner party this fall, check out Bennett's cookbooks for recipes that are sure to impress your guests!
WHERE ARE YOU FROM ORIGINALLY?
Although I was born in California, I spent most of my formative years in Arkansas. In my early twenties I lived in various cities around the south — Nashville, Baton Rouge, New Orleans, and Houston. Through the years we vacationed in Central Oregon, and once our youngest went to college, we found ourselves spending family holidays here. Because my husband and I work remotely, in 2022 we decided to move here permanently.
TELL US ABOUT YOUR JOURNEY WITH COOKING, WRITING AND TRAVEL?
I've been immersed in the culinary field for about 22 years, though my journey into cooking was accidental. I discovered my passion for cooking in my early 30's. Following the birth of my second daughter, I took a career sabbatical and enrolled in culinary classes at the Scottsdale Culinary Institute. I had no idea how passionate I would become about the culinary arts.
After my first class, I knew I wanted to work as a chef. My first foray into the culinary world was through food writing. I soon started catering, and then worked as a prep cook and cheese specialist. During that time, I began teaching cooking classes at a local cooking school and eventually launched my private chef company, Karista's Kitchen. After relocating to Oregon, I briefly worked as a sous chef. However, I was drawn back
into food writing and recipe development full-time. Traveling outside the U.S. for the first time ignited my culinary curiosity in a whole new way. It felt like a door had opened, allowing me to view food and recipe development with a fresh perspective. Travel changed me — it broadened my knowledge and enriched my understanding of global flavors. My travel experiences have allowed me to bring fresh ideas, and hopefully, culinary joy to my readers.
WHAT IS THE PROCESS OF DEVELOPING A RECIPE?
Sometimes a recipe begins by chance — a few seasonal ingredients that come together unexpectedly and end up creating a delicious combination. Other times, a recipe idea is inspired by a dish I tasted while traveling, something I saw in a movie, or read about in a book. Occasionally, I develop a recipe in response to a specific request from one of my brands or publication clients.
Most of my recipes go through three phases of development. The first phase is what I call the 'rough draft,' where I experiment with initial ideas. If the rough draft has potential or turns out well, I'll make it a second time, adjusting ingredients as needed to achieve the desired taste, texture and presentation. In the third phase, I follow my written recipe to ensure it works and that home cooks can easily follow it. For my cookbooks, I had a wonderful group of home cooks who tested all the recipes before they were included.
WHAT DO YOU FEEL SETS APART PACIFIC NORTHWEST CUISINE FROM OTHER PARTS OF THE COUNTRY?
I find the Pacific Northwest's cuisine to be exciting. It reflects the region's natural resources and diverse cultural influences. Our culinary landscape is
“Food is the element that brings us to the table where life is lived, and memories are made.”
—Karista Bennett, Chef and Cookbook Author
"Travel changed me — it broadened my knowledge and enriched my understanding of global flavors."
—Karista Bennett, Chef and Cookbook Author
Roasted Pork Tenderloin with Spiced Dried Plum Sauce from Bennett's cookbook, “The Oregon Farm Table Cookbook.”
Photo credit: Karista Bennett
Southern Style Shrimp and Cheesy Grits. Photo credit: Karista Bennett
characterized by fresh seafood and a strong emphasis on sustainable, local, and organic farming.
There's a visible, regional commitment to quality, which is evident in our vibrant craft beer, wine and coffee culture, along with the many local/regional artisan food brands. I love how the Pacific Northwest cuisine blends quality, comfort, and uniqueness while merging traditional flavors with innovative dishes. I also see this diversity reflected in our abundant food carts, and many of our beloved restaurants.
WHAT DO YOU WANT READERS OF BEND LIFESTYLE
MAGAZINE TO KNOW ABOUT YOUR WORK?
I feel lucky to say that my work is more than just a job; it's my passion and my privilege. I love that I’ve had the privilege of writing two cookbooks on topics that make my culinary heart sing. One of the first food quotes I wrote captures my philosophy: “Food is the element that brings us to the table where life is lived, and memories are made.”
KaristaBennett.com
ROASTED PORK TENDERLOIN WITH SPICED DRIED PLUM SAUCE from The Oregon Farm Table Cookbook by Karista Bennett
Ingredients Serves 4
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 ½ pounds pork tenderloin
• 1 tablespoon extra-virgin olive oil
r ista Bennett,cookbook author and chef . Contributed ph
For the Spiced Plum Sauce
• One 10-ounce package dried plums (prunes)
• 1 ½ cups dry white wine
• 1 cup heavy cream
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• 1 heaping tablespoon red currant, lingonberry, or blackberry jelly
• Salt and pepper to taste
• 1 tablespoon chopped fresh Italian parsley, for garnish
Directions
1. Preheat the oven to 400F.
2. Mix the dried herbs, salt, and pepper.
3. Place the tenderloin in a baking dish and rub with the olive oil.
4. Sprinkle the dried herb-salt mixture on the entire tenderloin. Roast in the oven for 20-25 minutes or until the internal temperature reaches 145F.
5. Prepare the plum sauce. In a medium saucepan, add the plums and wine and heat over medium heat. Turn the heat down to low and let the wine and plums simmer uncovered until the wine has reduced by half, 8 to 10 minutes.
6. Gently fold in the heavy cream, cloves, cinnamon, and jelly.
7. Bring the sauce back to a gentle boil over medium heat. Then reduce the heat to a lively simmer until the sauce begins to thicken. The sauce will be done when it coats the back of a spoon. Season the sauce with salt and pepper to taste.
8. Once the pork is done, remove it from the oven and let it rest for 5 minutes. slice the pork into thin slices and lace on a platter.
9. Drizzle the spiced plum sauce over the pork and garnish with the Italian parsley. Serve immediately.
KARISTA BENNETT: Chef and author of numerous articles and two cookbooks, “The Oregon Farm Table Cookbook” and “For the Love of Seafood.”
Ka
Road Trip –Food for Your Soul
Metolius River Resort Offers a Tranquil Retreat
Only a Short Drive from Bend
If you’ve been dreaming of a place to unwind and unplug, a place that feeds your soul, you only need to step a bit off the beaten path to find a magical, tranquil retreat only 35 miles from Bend. Tucked back among the pines, along the Metolius River, sits the Metolius River Resort.
Featuring eleven cabins built in the early 90’s, the Metolius River Resort in Camp Sherman offers a relaxing destination for that weekend getaway, a weeklong vacation, a family reunion or even that holiday destination celebration you have always dreamed of. No matter the season, the cabins at the Metolius River Resort offer a welcome that will undoubtedly invite you to stay a little longer.
It’s like taking a step back in time, yet this resort offers rustic luxury. Each cabin is beautifully and thoughtfully outfitted with everything guests need for comfort and convenience during their stay, whether brief or extended.
One of these cabins, Metolius Cabin 2, has been owned by Bend resident Peggy Carey for the past six years. Carey has mindfully attended to every detail of this cozy cabin that features a beautiful western theme décor. A queen bed and trundle bed
upstairs and a queen bed downstairs makes this cabin perfect for a small family or a few friends. The resort also provides Starlink internet services for their guests.
“This is such a beautiful, unique area,” Carey remarks. “There really are very few places like this left where you can find this level of privacy and a chance to experience nature and the outdoors so completely.”
The Metolius River has long been a destination for flyfishing, outdoor recreation and relaxation. With miles of trails right outside each cabin for hiking, biking, snowshoeing and cross-country skiing, to name a few, it’s also a great spot for avid birdwatchers and those who crave a retreat now and then.
“What we have here are amazing amenities, the fabulous Camp Sherman store and flyfishing shop and Hola’s restaurant with the best margaritas, though they have seasonal hours,” notes Carey. “But it’s really what we don’t have that is the key… we don’t have crowds, noise and other distractions. Come here to reset and discover tranquility.”
Fall and winter is the perfect time to visit the Metolius River Resort. Take a short drive to enter a world away… where relaxation and rejuvenation await.
Metolius River Resort offers a magical, tranquil retreat that will rejuvenate your body, mind and soul. “
Our team of non-diet, weight-inclusive dietitians support intuitive eating and eating disorder recovery.
Specialties:
Eating Disorders | Pediatric Nutrition Picky Eaters | Intuitive Eating | ARFID
Learn more About Intuitive Eating Classes
nwpfnutrition.com 971.319.1288 hello@pdxpn.com V @pdx_nutrition
376 SW BLUFF DR., UNIT 1
Photo Credit: Matt Garner, Realfoto Bend
SER VI NG UP S OUP
Fall’s most notable comfort meal
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
• DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 4TH
Big Brothers Big Sisters of Central Oregon's Comedy for Kids' Sake
Tetherow Pavillion | 5:30 PM
Big Brothers Big Sisters of Central Oregon will host its 27th Annual Comedy for Kids’ Sake on October 4 at the Tetherow Pavillion. This year's fundraiser will feature a three-course dinner, beer and wine. Entertainment will include comedy by Andrew Sleighter, with Tyler Boeh as MC. Live and silent auctions presented by auctioneer Molly May will benefit this local nonprofit. BBBSCO.org
OCTOBER 4TH - 6TH
Bend Fall Festival
Downtown Bend | 5:00 PM
First Interstate Bank presents the Bend Fall Festival. Celebrate fall with fun for all ages including crafts, fine arts, music, food and more. This annual tradition brings the best of the PNW culture right to the heart of downtown Bend. Includes Oktoberfest celebration. Festivities begin Friday, Oct. 4 at 5 p.m. through Sunday, Oct. 6. BendFallFestival.com
OCTOBER 6TH
2024 Heaven Can Wait 5K Run
Redmond High School Football Stadium | 8:30 AM
A race to benefit Sara’s Project for breast cancer education and patient support, Heaven Can Wait historically raises over $100,000 a year to provide love, support and compassion for breast cancer patients and their families. In honor of our 25th year, we hope to raise an additional $25K for patient support programs. Share your fundraising link for ease of donations. Foundation.StCharlesHealthcare.org
OCTOBER 10TH - 13TH Bend Film Festival
Downtown Bend | 9:00 AM
The annual Bend Film Festival is a combination of in-person and virtual film screenings, filmmaker discussions, mentor sessions, festival honorees, awards and more. This 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 16TH
Succulents and Spirits
Oregon Spirit Distillers, 740 Northeast 1st Street, Bend | 7:00 PM
Come join us to make a cute succulent planter for our Absinthe edition of Succulents and Spirits! Participants will enjoy an evening of sipping on cocktails, potting succulents and good company. All materials for planting will be provided. Your ticket price includes: one cocktail, individual cheese board, four succulent plants, one planting pot, soil, moss and seasonal decoration. OregonSpiritDistillers.com
OCTOBER 31ST
Annual
Witches Paddle for 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
