Bend Magazine - September + October 2022

PENDLETON WEEKEND

THE SOUL OF CENTRAL OREGON

Getaway

GOING THE

ULTRARUNNERS SHOW THEIR TRUE GRIT

SHOP LOCAL

BEND RETAILERS STAND THE TEST OF TIME

TAKE FLIGHT

EDUCATING AVIATORS OF THE FUTURE

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O R EG O N C F.O R G /N E I G H B O R LY

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RUNNING THE DISTANCE

When it comes to endurance, ultrarunners push their minds and bodies to reach further limits. How do they start, and how do they make it across the finish line?

WRITTEN BY NICK ROSENBERGER

TABLE of CONTENTS Features

NAVIGATING THE FUTURE

PENDLETON WEEKEND

THE SOUL OF CENTRAL OREGON

Getaway

Aviation programs teach the next generation of pilots whether on the ground or in the sky. Buckle up and take f light with local students and the instructors who guide them.

WRITTEN BY TIM NEVILLE

KEEPING SHOP

While many things change in a growing community, the longevity of these four local businesses have stood the test of time. The shopkeepers share what they've learned while staying in business year after year, for decades.

WRITTEN BY SHEILA G. MILLER

GOING THE

ULTRARUNNERS SHOW THEIR TRUE GRIT

SHOP LOCAL

BEND RETAILERS STAND THE TEST OF TIME

TAKE FLIGHT

EDUCATING AVIATORS OF THE FUTURE

ON THE COVER

Ultrarunner Makenna Tague in the Three Sisters Wilderness.

PHOTO BY TYLER ROEMER

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PHOTO BY MIGHTY CREATURE CO.

80 84

September \October 2022

Or

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We Know

CENTRAL OREGON

TABLE of CONTENTS September \ October 2022 Departments

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EXPLORE

Bikepacking through Paisley, Oregon | Hike Crater Lake’s Lightning Springs Trail | Visit Pendleton beyond the Round Up

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COMMUNITY

Learning to dance in Central Oregon | Donations of firewood keep neighbors safe

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HOME

A Tetherow home with elegance and whimsy | Local furniture designer shows abroad

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VENTURES

LIGHTNING SPRINGS TRAIL Hike the western flank of Mount Mazama during the shoulder season to find tracks, but no crowds. WRITTEN BY DAMIAN FAGAN

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BEND NEWS Powder House to expand with taproom | Mountain Burger opens flagship restaurant | New wine tasting room at the Box Factory CO NEWS Grants for affordable housing | Environmental designation for COCC | Big Sky Bike Park Opens

ARTIST Meet painter Lloyd McMullen AESTHETIC Madras students learn the moccasin-making tradition CULTURE Roundhouse Foundation unveils mosaic mural | Classical music in the wild | Art Show at the High Desert Museum

Front Deck

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Back Deck

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SAVOR

A flavorful tour of Bend nachos | Explore varietals at Flights Wine Bar | The Cellar provides an English pub experience

Also in this issue 18

Contributors

22

Letter from the Editor

24

Connect with Us

114

Parting Shot

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SEPTEMBER \ OCTOBER 2022

PHOTO BY CHRISTIAN HEEB

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Central Oregon restaurants experience both growth and challenges | The business of making personality-infused drink holders

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WORDS and PICTURES

Contributors

LEE LEWIS HUSK Lee Lewis Husk has been called a unicorn—an acknowledgment that anyone who was raised in Bend is a rarity in this fast-growing city. Lee left Central Oregon and spent thirty years away to attend college, work and raise a family but when the damp jungle of Portland closed in, she returned in 2000 to Bend for desert sunshine and family. Being a freelance writer allows her to connect with her community and cover everything from art and architecture, to health care and the environment. In this issue, she introduces readers to artist Lloyd McMullen (pg. 107).

CJ JUAN With a passion for both food and photography, CJ Juan considers himself “just a dude that loves life” and he wants to help people love life as well. He enjoys the cooking process from start to finish, and his mission is to remind people that food doesn’t have to be complicated to be delicious. To that goal, he photographed simply mouthwatering nachos this month (pg. 91). You can find more of his work at theuniquebitebend.com.

JOE KLINE Joe Kline is a portrait and editorial photographer. His style is informed by more than a decade of documenting life as a newspaper photojournalist. Based in Bend, Joe enjoys exploring the nearby peaks, climbing rocks and sampling tasty local brews. For this issue, he visited and went on location to photograph several longtime business owners in Bend (pg. 84). You can find more of his work at joeklinephotography.com.

SHEILA G. MILLER Sheila G. Miller has lived and worked in Central Oregon for nearly 15 years, writing about everything from murder trials to golf tournaments and enjoying the magic of this growing community. Sheila lives in Bend with her husband and wonder dog, Felipe, and likes to support longtime local businesses that make Bend so special. In this month's issue, she wrote about the shopkeepers that have been a thread of continuity in our changing city (pg. 84).

TYLER ROEMER Tyler Roemer is a dog dad, traveler and photographer based in Central Oregon. For almost two decades, Roemer has explored the globe pursuing a singular passion—capturing genuine life moments in the outdoors with athletes at play. His images are intended to tell a story of adventure, mishaps and all the moments that fall in between. Tyler captured both the beauty of Central Oregon, and of runner Makenna Tague in motion for our cover. See tylerroemer.com.

NICK ROSENBURGER Nick Rosenberger is a writer and journalist based out of Bend. An avid reader, eater and traveler, he can be found out running, blasting down the mountains on a cheap pair of skis or cooking delicious food. Nick has worked for various outlets as a journalist, writer and editor and is currently a staff reporter for the Redmond Spokesman. In this issue, he wrote about ultrarunning (pg. 74). You can find more of his work at nickrosenberger.com.

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Publishers HEATHER HUSTON JOHNSON ROSS JOHNSON Editorial Editor in Chief CHERYL PARTON Managing Editor TERESA RISTOW Staff Writer LYDIA HAGEN Editorial Intern CHLOE GREEN Copy Editor STEPHANIE BOYLE MAYS Design Creative Director KEVIN PRIETO Associate Creative Director KELLY ALEXANDER Senior Graphic Designer CALI CLEMENT Graphic Designer JEREMIAH CRISP Creative Consultant TIFFANY PAULIN Print Consultant CLARKE FINE Sales Senior Account Executive SUSAN CROW Senior Account Executive RONNIE HARRELSON Business Development SAGE GRIPEKOVEN Sales and Marketing Assistant TOM GILLESPIE Marketing Marketing and Projects Manager KATRYNA VECELLA Digital and Office Manager HEATHER RENEE WONG Web Development ZACK JENKS - LITEHOUSE TECH Audience Development Circulation Manager AMARA SPITTLER Newsstand Coordinator ALAN CENTOFANTE Circulation Consultant KERI NOLAN Contributing Writers LUCAS ALBERG, DAMIAN FAGAN, LEE LEWIS HUSK, SANDRA KOWALSKI, TIM NEVILLE, SHEILA G. MILLER, NANCY PATTERSON, NICK ROSENBERGER, ADAM SAWYER Contributing Photographers GARY ALVIS, JAMES CHAMBERS, SYDNEY CYRUS, CJ JUAN, JOE KLINE, TAMBI LANE, KAYLA MCKENZIE, MIGHTY CREATURE CO., PAUL NELSON, JESSE POLAY, TYLER ROEMER, LOMA SMITH, CAROL STERNKOPF, TONI TORENO Follow Bend Magazine FACEBOOK.COM/BENDMAGAZINE INSTAGRAM: @BENDMAGAZINE TWITTER: @BENDMAG BENDMAGAZINE.COM Subscriptions BENDMAGAZINE.COM/SUBSCRIBE

PUBLISHED BY OREGON MEDIA, LLC 974 NW RIVERSIDE BLVD. BEND, OREGON 97703 OREGONMEDIA.COM All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronically or mechanically, including photocopy, recording or any information storage and retrieval system, without the express written permission of Oregon Media. Articles and photographs appearing in Bend Magazine may not be reproduced in whole or in part without the express written consent of the publisher. Bend Magazine and Oregon Media are not responsible for the return of unsolicited materials. The views and opinions expressed in these articles are not necessarily those of Bend Magazine, Oregon Media or its employees, staff or management.

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FROM the EDITOR

“Where are you from?”

“How long have you lived in Bend?” These are questions we seemingly ask each other casually when what we might really mean is: “I’d like to get to know you better, friend.” Taking the helm of Bend Magazine, I’m grateful for the Oregon Media team that has created a roadmap via past issues to the heart of Central Oregon. We’ve all followed a path that brought us here.

Me? I’ve made Bend my home for more than twenty years, and arrived for perhaps some of the same reasons that you did: to raise a family away from the throngs of urban pace and pressure; to ski/ bike/hike the endless trails. I’m “from” Michigan—wading in cool lakes, and sailing above them as a child; from generations of quilters through whom I inherited an appreciation of color and pattern (though I have fingers more for typing on a keyboard than sewing).

Years of surfing and competing as a skimboarder—yes, that’s a thing— on California beaches as a teen translated in my new home to a deep love for Oregon’s rivers, lakes and coast, and to learning new sports for accessing those places. I come from my dad’s Irish ancestors who show up in my red hair and fair skin. He taught me to print photos in a darkroom, to fish and to expand my thinking by traveling. Those travels included stops for journalism school in Chicago, work at an international city magazine and the launch of a travel magazine.

We take perspective from where we come from so we can better look ahead to where we’re going. That’s why this issue has special resonance: What’s our current vantage point in Bend? In this issue we give you an elevation view in Tim Neville’s story on aviation schools in Central Oregon. Lucas Alberg checks in on how our restaurants fared during the pandemic and how they’ve adapted in a new hiring and dining landscape. Then, you’ll meet some true trail blazers: ultrarunners. These athletes are challenging their bodies, and minds, to 50- 100- or even 250-mile races. We introduce you to hiking trails with more manageable mileage, and new venues to explore throughout the region.

The question of where we come from can be complex, but diluted to its simplest form—we’re all from somewhere. It goes beyond our latest address. What matters is that we’ve landed in this special part of the country together and what we do with our time here is what counts. We each bring an opportunity to make Bend better by sharing ourselves and our lived experiences.

Plug into the community by finding a place to volunteer, to re-invest the education of your past, and most importantly, to live fully in the present. This moment sure is beautiful.

It’s so nice to meet you, neighbor.

Cheryl Parton, Editor in Chief

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cast your vote in the 2022

READERS CHOICE AWARDS! Vote for your favorite Central Oregon businesses in the 5th annual Readers Choice Awards. These awards celebrate and recognize the best our community has to offer.

Look for the winners in the January issue! let the voting begin:

O C T O B E R 11-18

le arn more at bendm ag a zine . com / vote 24

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Front Deck

new & next

BEND NEWS + CENTRAL OREGON NEWS

CANINES

Dog Therapy for Travelers EVEN SMALLER TRAVEL HUBS SUCH AS THE REDMOND MUNICIPAL AIRPORT bring out the jitters in people who are

PHOTO KE VIN PRIE TO

wary of airplanes or stressed by travel days. A new program at RDM hopes to alleviate some of that passenger worry, and it relies on furry, four-legged pooches to get the job done.

Dogs affiliated with Compassionate Canines of Central Oregon began visiting the airport this summer, with weekly visits planned to continue on Thursday mornings. “We have had a great response so far from all passengers and airport employees, including our TSA officers, airline staff and rental car agents, who often need some stress relief as well.” said Zachary Bass, airport director for Redmond Municipal Airport. “Kids especially love them, and we have even had people who say that they are afraid of dogs come up and pet them, too.” Pooches on duty this summer included standard poodles Gunnar, Issac and Jameson, English cream retrievers Wyatt and Murphy and a border terrier named Lily. Some of the pups even offer travelers their “business cards,” which are trading cards with their photos and stats. “They definitely lighten the mood of stressed passengers and parents,” Bass said. Have a pooch that might be a good therapy dog? Teams can become certified to visit RDM through the Alliance of Therapy Dogs. See therapydogs.com and flyrdm.com.

S E P T E M B E R \ O C T O B E R 202 2

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Front Deck bend beer

wine tasting

Powder House Building Taproom Construction is abuzz at west Bend’s Powder House Ski & Patio, where an addition to the business’s current building is underway, and plans for a future taphouse and food cart patio are on the horizon. Construction began over the summer on a new 6,400-square-foot addition to the current Powder House building, adding space for the business to grow its offerings of backcountry and cross country skiing gear, as well as expanding the service and rental shop and allowing the company to sell patio furniture year-round. The next phase of expansion is expected to begin around February or March, and will include the construction of a new 9,300-square-foot building, with a taphouse on the ground level and offices on the upper levels. Todd McGee, who owns Powder House with his wife Shanda, said the taphouse will have thirty taps, be heated in winter and airconditioned in summer and offer seating for 125 people. On the patio, there will be room for twelve food trucks, along with a stage for live music and entertainment, a dog area and room for outdoor games.

See powderhousebend.com.

Oregon Coast Vintner Brings Small-Batch Wines to Bend

The Winery at Manzanita’s newest tasting room opened in Bend earlier this year.

The Bend Wine Bar & Winery Tasting Room, located in the Box Factory, is the fourth tasting room opened by the Oregon Coast winery. The bar offers a portfolio of handcrafted wines fermented with local grapes from small Pacific Northwest vineyards. All of the wines are produced in small batches, typically less than two hundred cases, and each wine is fermented with grapes from a single vineyard. Mark Proden, owner and winemaker, launched his career in 2008 while studying enology and viticulture at the Northwest Wine Studies Center in Salem. From there he moved to Hawaii and opened the Island Mana Wines label, which produced dry, tropical-fruit wines. He later returned to Oregon and opened The Winery at Manzanita. When asked what it is about Oregon wine that drew him back to the area, Proden said, “The climate, soil and people make all the difference in the Pacific Northwest.” The Bend Wine Bar offers wine flights, a variety of artisan small plates, and wines by the glass or bottle. See bendwinebar.com.

dining

Mountain Burger to Open Flagship Location in NorthWest Crossing Hoping to reinvent the American burger joint, Mountain Burger will open its first flagship location in Bend this fall, with a team that has its sights on taking the concept nationally. The restaurant, located in NorthWest Crossing, was brought to fruition by Ted Swigert and the TJS Hospitality group responsible for creating Washington Kitchen & Cocktails and Drake, among other local experiences. Executive Chef Brian Walczyk leads the kitchen, and Sarah Hobin designed the interior spaces. Mountain Burger will offer locally-sourced ingredients, cocktails and a mission to accelerate a global transition to sustainable dining. Guided by a climate action plan, Mountain Burger’s goal is to be carbon neutral by 2025. They plan to use solar and other renewable energy along with electric appliances; reduce food waste, and work with local partners to provide methane-reduced grass-fed beef and plant-based alternatives on their menu. See mountainburger.com.

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Discover yourself here.

Close to everything but away from it all, Discovery West is conveniently located in the heart of Bend’s west side. New custom homes are intermingled with nature, trails and bike paths—and close to schools, parks, shops and restaurants. Coming soon, a vibrant community plaza, specialty retail and even more amenities will continue to differentiate this unique neighborhood.

Discover your best Central Oregon lifestyle by learning more at discoverywestbend.com or visiting our Discovery Pod at the corner of Skyline Ranch Road and Celilo Lane.

Front Deck central oregon Kôr Grant for Community Housing WaFd Bank’s Washington Federal Foundation announced a $10,000 grant award to the Kôr Community Land Trust to support affordable and environmentally-sustainable homeownership. The foundation provides grants every year for areas such as financial literacy, housing and community development needs and to help low-income households.

Peggy Hobin, southern Oregon regional president for WaFd Bank, noted how easy the decision was to give Kôr the support for their ongoing efforts. “Affordable housing is so needed in so many areas. Especially Central Oregon,” she said. The grant will help fuel engagement to reach Black, Indigenous and people of color households when family housing is needed. It will help provide access to home buying opportunities when the earned income is less than eightypercent of the area’s median income. See korlandtrust.org.

parks

Upgrades for Bend’s Big Sky Park Bike riders of all ages and abilities will want to pay a visit to east Bend’s Big Sky Park this fall to see a whole new bike park that’s taken shape over the past several months. Upgrades to the park include a new asphalt pump track, a tot zone, a trials area, a skills development area and a network of single track trails for biking, all in addition to a new 1.5-mile perimeter loop trail around the park. “The bike park has been in discussion and planning for many years, and we’re excited to share it with the community beginning this fall,” said Julie Brown, communications and community relations manager

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education

COCC Granted “Bee Campus” Recognition This summer, Central Oregon Community College announced the campus’ recognition as a “Bee Campus” by the Xerces Society for Invertebrate Conservation. Noelle Bell Copley, COCC’s sustainability coordinator, said that when looking at the application, she realized that as far as making the campus “bee friendly,” the college had already met many of the requirements needed to be recognized, “it was just a matter of making it more official,” she said. These efforts included the campus having native plants for pollinators and the 2016 student-built community garden, among other initiatives. As for the future of actions set forth by the sustainability team at COCC, Copley said that they are currently focusing on fulfilling requirements to remain a part of the Bee Campus USA program which has 145 affiliated campuses. There are plans in the works for more gardens across the campus, and available courses now highlight specific sections on pollinators in the classroom.

See cocc.edu.

for the Bend Park and Recreation District. The new bike features are part of the department’s Big Sky Park Expansion project, which aims to improve connectivity and safety, increase accessibility and offer added recreational opportunities for residents and visitors at the park. Other infrastructure improvements at the park include a new entry from Hamby Road, improved vehicle circulation within the park and ninety-three new parking spaces. A second phase of the Big Sky Park Expansion is slated for 2024, and includes the addition of a slopestyle terrain park with a start tower and a sessions zone.

The $4.8 million project was paid for through Bend Park and Recreation District general funds, system development charges and a grant from Visit Bend’s Sustainability Fund. See bendparksandrec.com.

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SEPTEMBER \ OCTOBER 2022

PHOTO BOTTOM COURTESY BEND PARK AND RECREATION

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EXPLORE

B I K E PAC K I N G

Adventure in Paisley A new perspective by bike, just two hours from Bend

PHOTOS COURTESY PAISLEY ADVENTURE

WRITTEN BY KATRYNA VECELLA

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Seasonally, riders may explore Summer Lake's playa on bikes.

I

arrived in Paisley in the afternoon with the sun still high. Michael Norris, owner and guide of Paisley Adventure, and I were going to do a ride on the first evening of my weekend stay. I made my way to the last house in town on the right to meet the Norris pair and load our bikes for the shuttle up to Morgan Butte Fire Outlook.

While Kris Norris, Michael's wife, shuttled us through the vast basin and range landscape into the desolate Fremont National Forest, she explained Paisley's story—from John Fremont's exploration of Lake County due to his part in the Mexican-American War, to the influence of ZX Ranch, one of the nation's largest cattle ranches.

The small town contains a lot of history, and although the couple moved to the area twelve years ago from the Tahoe area, they can tell you most of it. At 7,200 feet, we reached Morgan Butte and took in the panoramic view. Michael said on clear days it's possible to see Mount Shasta, more than 100 miles to the southeast. After a quick geographic overview, we hit the trail. I opted to leave my mountain bike in Bend and try out a Paisley Adventure fat bike. After a moment

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EXPLORE

Michael said, "It's almost like skiing in powder," referring to the brush that blocked a clear sight of the trail, to which I hollered back, "waist-deep!" of acclimating to the bike, I quickly appreciated the "monster truck" I was on. My cheeks hurt from smiling as I did my best to keep up with Michael ripping downhill on the rarely-used trail. Michael said, "It's almost like skiing in powder," referring to the brush that blocked a clear sight of the trail, to which I hollered back, "waist-deep!"

The Morgan Butte downhill is a ten-mile section of the Oregon Timber Trail: a 669-mile mountain bike trail that goes across Oregon and passes through Paisley. The entire route is divided into four sections and can be completed in about twenty to thirty days.

Michael said the creation of the trail system and the work of the OTT has allowed for significant improvements on the trail in the Paisley area. Before the OTT—conceived in 2015—it was Kris and Michael’s hard work that improved the trail. "We moved here in 2010, and the first several years that we lived in the area and rode this trail were challenging because of its underuse,” Michael said. "I think it was just Kris and I riding the trail at the time, and we would end up clearing a couple of miles and then spend the summer riding it only to return to more deadfall the following season. With OTT, we finally have consistently rideable singletrack. Their efforts have been phenomenal.”

We dropped through the rollers and chunky-rock sections; over creek crossings, through the brush and down to the Chewaucan River canyon with the trail entirely to ourselves. Just when the fun felt over, we got to coast down a paved, quiet road back to Paisley Adventure. Kris met us with samosas, homemade Rice Krispies Treats and coconut lemonade. The warm touch of Kris's hospitality, I was realizing, was the backbone of Paisley Adventure.

That evening, I headed back to the Sunset cabin: one of several spots to stay at Summer Lake Hot Springs. This healing retreat is centered around ancient artesian hot springs, with 360-degree views of the sun and wild horizons, including Winter Ridge to the west and Abert Rim to the east—long, fault block mountains formed during the Miocene Epoch. A dip in the hot springs at this special place paired with an insanely star-filled sky was the perfect prep work for another big ride in the morning with Paisley Adventure.

After a breakfast of eggs from Khloé Kardashian (the Norris's chicken), potatoes and green juice sourced from their vegetable garden, we hit the road straight from Paisley Adventure to head deep into the big high lonesome—where the remote feeling cannot be overstated. We rode around the east side of Summer Lake over the natural desert surface, varying from rocks to packed sand, and through both drainage and the flow of the water-carved floor.

John Fremont named Summer Lake in 1843 while on an expedition through Central Oregon. He and his party were experiencing grueling winter snow conditions at the top of Winter Ridge (also

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EXPLORE

named by Fremont) when he peered over and saw the alkali lake and the green prairie country surrounding it. Prior to Fremont's discovery, the Paiutes had lived on the land of Lake County since time immemorial.

The ride took us past the Paisley Caves, which contains archaeological evidence of North America's oldest known human existence, dating back 18,000 years. Although lizards were the only wildlife I saw, Michael mentioned his sightings have included pronghorn sheep, antelope, foxes, bobcats, wild horses and even black bear. One thing was missing—humans. Coming from Bend, it felt unreal to have two days and almost fifty miles of riding without sharing a trail. We finished the nearly thirty-mile ride with chicken gyros, among other healthy snacks Kris provided in a park next to the wildlife viewing area.

Just a two-hour drive through National Forest from Bend, a trip to Paisley for a riding adventure with Michael and Kris Norris sets a new perspective. It's an opportunity to change up your typical ride and see a new landscape in the arid desert of the Oregon Outback. In addition to tours ranging from ten to 200 miles, Paisley Adventures offers shuttles, bike rentals, repair services, and resupply drops for Oregon Timber Trail and Oregon Desert Trail backpackers and bikepackers. With the kindness of the Norris couple, and the solitude of time spent in the remote high desert, I left more energized than before the fifty miles of riding. See paisleyadventure.com

Summer Lake Hot Springs

Paisley Adventure offers shuttles allowing riders to start at the top and enjoy downhill and also point-to-point pickups.

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HIKING

TRAILS

Explore Crater Lake’s Lightning Springs Trail WRITTEN BY DAMIAN FAGAN

PHOTO TONI TORENO

T

he Lightning Springs trail offers a spectacular shoulder season hiking opportunity to explore the western flank of ancient Mount Mazama in Crater Lake National Park.

Historically, the trail was once a fire road, built in the 1930s for Park Service fire crews to access the lightning-prone area. Today, Nature has reclaimed portions of this two-track but plant growth is slow at this elevation where winter lingers.

The Lightning Springs trailhead, located about 2.5 miles north of Rim Village, has a graveled parking area and sits at 7,175 feet in elevation. From here, the 8.4-mile round trip hike begins its descent snaking past old-growth mountain hemlocks and Shasta red firs interspersed with patches of pumice leftover from the mountain’s eruption some 7,700 years ago.

As hikers follow the trail’s meanders and gentle descent, they may hear the trumpet-like “yank, yank” calls of red-breasted nuthatches or the grating metallic-sounding “kraaks” of Clark’s nutcrackers.

Grazing mule deer or elk may be viewed from a safe vantage, and hikers may encounter tracks along the trail such as those of black bear, coyote or mountain lion indicating the passage of these large predators through the area. Overhead, be on the lookout for migrating raptors such as golden eagles, red-tailed hawks or sharpshinned hawks as they fly south for winter.

Less than a mile down the trail, hikers reach the emergence of Lightning Springs. Though one might think they’ve found the Crater Lake leak, these springs are fed by melting snow and emerge above lake level. Several backcountry campsites here invite campers to enjoy this mountain oasis.

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Beyond the refreshing springs, the trail contours beneath the 500-foot-high Watchman Lava Flow before descending to a junction with the Pacific Crest Trail. The intersection, located in a recovering lodgepole pine forest burned over by one of the Bybee Creek wildfires, represents the turnaround point for day hikers. In summer, you might encounter a PCT through-hiker at this junction and hear tales of their trip but this late in the season, you’ll probably have solitude as your trail companion.

DISTANCE: 8.4-MILE OUT-AND-BACK D I F F I C U LT Y: MODERATELY STRENUOUS E L E VAT I O N G A I N : 1,300 FEET B E S T T I M E : JULY-SEPTEMBER/EARLY OCTOBER

West Rim Drive Lightening Springs Rim Trail Pacific Crest Trail PCT Intersection

Wizzard Island

Trailhead Crater Lake 39

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EXPLORE RETREAT

WEEKENDER

Pendleton’s Tapestry Explore colorful aspects of a town rich with history WRITTEN BY ADAM SAWYER

F

PHOTO COURTESY OF THE PENDLETON ROUNDUP, MIKAL WRIGHT

or many of us, the word “Pendleton” instantly conjures thoughts of rodeo, fine wool and whiskey.

This is justifiably so, with those three things alone drawing visitors from far and wide. Yet there are some tantalizing new places to visit alongside the tried and true offerings that warrant a weekend trip, whether for the first time or for a return visit.

The Pendleton Round-Up may be an initial lure for good reason. This traditional event is celebrating its 112th year in September, 2022. First-time visitors often choose to take a peek at the textile operation on a Pendleton Woolen Mill Tour. However, for a different look at local tradition, the nonprofit Underground Pendleton Tour has been providing guests with outstanding infotainment since 1989. Passionate and well-trained guides lead groups through the Shamrock Cardroom, Hop Sing's Chinese Laundry, a Prohibition-era cardroom, the Empire Ice Cream Parlor and through the tunnels beneath the sidewalks to the Empire Meat Market—among other historic spots including former bordellos. The after-hours bordello tour starts from the Shamrock Cardroom bar and is definitely adults only.

Then, venture beyond whiskey to explore the Prodigal Son Brewery and Pub, Pendleton’s first craft brewery.

This is a stop for those who enjoy having a different “artisan” experience when visiting a new town. Prodigal Son produces an array of beers from golden ales and reds to porters and stouts. If not everyone in the group is a beer fan, there’s also a cocktail bar and a full menu of elevated pub grub. For wine aficionados, the U.S. Army veteran-owned Cerebella Winery produces a number of delightful varietals that are currently poured regularly at its downtown tasting room, and a larger facility is in the works.

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RETREAT

Stay

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old guard, including Great Pacific, located in the old Masonic Lodge. It’s a casual spot for American eats that provides well-executed sandwiches, pizzas and appetizers, along with a litany of craft cocktails and local beer options.

Just down the road, Eden’s Kitchen boasts of their, “heavenly breads, wicked sandwiches.”

They aren’t lying. In fact, they should work a word in there about their transcendent soups.

Home base is important. One of the finest lodgings in town is still the Pendleton House Historic Inn Bed & Breakfast. Elegance and attention to detail flow through every room of the converted Italian Renaissance-style home.

This pink-colored palace on Main Street has been owned and operated by Tracy Bosen and Kevin Michel for the better part of a decade now, and is an institution. The gourmet breakfast is arguably one of the best in Eastern Oregon, so don’t check out early.

New since July 2022 is the MotoLodge Pendleton. The former 1950s motor-lodge motel has been fully renovated into a fortyroom boutique affair that celebrates America’s open-road heritage. All of the vintage road trip charm still lives in the bones of the MotoLodge,

The converted Italian Renaissance-style home is a pink palace with gracious hosts. pendletonhousebnb .com

MOTOLODGE PENDLETON This former 1950s motor-lodge motel has been fully renovated into a forty-room boutique affair that celebrates the American road-trip heritage. motolodge.com

but with the benefit of some much-appreciated modern touches including the Pendleton Whisky barrel sauna next to a heated pool and spa. Visitors are offered a pet wash station, ondemand mobile bike/vehicle wash, free parking and free lobby coffee in the morning.

Pendleton has changed to some degree with the shifting currents of time. It has managed to keep a finger on the pulse of what’s new while simultaneously keeping its feet firmly planted in tradition, and it is worth more than one look.

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PHOTO COURTESY PENDLETON CHAMBER OF COMMERCE/EJ HARRIS

When it comes to food and drink, there is a time-tested trifecta starting with Virgil's At Cimmiyotti's. This landmark restaurant is a living, breathing incarnation of old-school style. Its steaks, seafood, classic cocktails and ambiance give it the feeling it might have been worthy as a Rat Pack mainstay. Kitty-corner from Virgil’s is the Hamley Steakhouse & Saloon. With wooden walls, bar and ceiling, big steaks and historic artifacts throughout, it’s a place that exudes “Pendleton” from every corner. For a proper fitting of Western wear, the Hamley & Co. Western Store touches shoulders with the steakhouse and is the place to go. Then, look out the Hamley saloon door to see the iconic Rainbow Cafe.

Equal parts dive bar, greasy spoon and birthplace of countless questionable late-night decisions, the Rainbow Cafe is an institutions.

Founded in 1883, it’s one of the oldest taverns in Oregon. Here, just as many people are beginning their day as there are folks ending it, no matter what time a visitor walks through the door.

A number of newer establishments have cropped up in recent years to complement the

PENDLETON HOUSE HISTORIC INN BED & BREAKFAST

PHOTO JAMES CHAMBERS

Experience PENDLETON ROUND UP

UNDERGROUND PENDLETON WOOLEN MILL TOUR PENDLETON TOURS

HAMLEY & CO. WESTERN STORE

Since 1910, the Round Up is one of the largest rodeos in the northwestern United States. pendletonroundup.com

Guided tours provide a glimpse at the mill’s process—from dyeing of wool to finishing of products. pendleton-usa.com /mill-tours

Whether working cowboys or western wear enthusiasts, visitors have been outfitted at Hamley’s since 1883. hamley.com

September 10-17, 2022

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Explore tunnels underneath the city and some infamous history on a variety of tours. pendletonundergroundtours.com

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Eat

RETREAT

VIRGIL'S AT CIMMIYOTTI'S Find steaks, seafood, classic cocktails and an ambiance worthy of being a Rat Pack mainstay.

Virgilsatcimmiyottis .com

HAMLEY STEAKHOUSE & SALOON From its old wooden bar to the big steaks and historic artifacts throughout, this steakhouse and watering hole exudes “Pendleton” from every corner. hamley.com

RAINBOW CAFE Pendleton Whisky

An old-school cowboy diner and bar that serves character as well as history—it’s one of the oldest taverns in Oregon. thependletonrainboW.com

GREAT PACIFIC A casual spot for American food, craft cocktails and local beer options. greatpaciFic.biZ

EDEN’S KITCHEN Lunch is memorable when breads are homemade and soup is made from scratch. edensKitchen.com

Drink Sipping chocolate and wines make a tasty pair. aleXanders .biZ

PENDLETON WHISKY Pendleton Whisky was created in 2003 as a homage to the spirit of the American cowboy and to the Round-Up. While it is distilled in Canada (therefore, spelled whisky not as American whiskey) the drink was named for, and is now synonymous with, Pendleton. pendletonWhisKy.com

PRODIGAL SON BREWERY AND PUB Pendleton’s first craft brewery creates awardwinning beer on site. prodigalsonbreWery.com

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PHOTO TOP COURTESY HEATH HERRING; BOTTOM VIRGIL'S AT CIMMIYOTTI'S

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PHOTO COURTESY MRS. MARCELLE’S THE SCHOOL OF DANCE

COMMUNICOMMUNITY TY

EXPRESSION

On Pointe Mrs. Marcelle’s The School of Dance is a tradition for tiny dancers of Central Oregon WRITTEN BY LYDIA HAGEN

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PURSUITS

M

Marcelle Howard

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arcelle Howard began dancing at the age of three at a studio formerly known as Jean’s Dancing School in Prineville. Slipping on her tap shoes, she emerged into her first recital before dance became her life’s work. “I was able to do a triple threat: ballet, jazz and tap as a senior in high school,” Howard said about her growth as a dance student. From there she studied in Western Oregon and taught dance at multiple locations around Central Oregon, including the Athletic Club of Bend. After noticing a lack of dance classes in Bend offered for young children, Howard opened Mrs. Marcelle’s The School of Dance in 1995, which now offers classes for children ages three and older. The first class at her studio was a pre-ballet class for ages three to five; Howard recalls the school only blossoming from there. Today, she has a team of experienced dance teachers working beside her to urge the mission of Mrs. Marcelle’s The School of Dance forward.

There are a couple of main goals that make Mrs. Marcelle’s The School of Dance stand out in the Central Oregon community.

“Number one, when you have a student, let them realize how special they are,” said Howard. Her philosophy is to allow an opportunity for students to be aware of how extraordinary they are. Another belief of Howard’s is “everybody can dance”—the ideas of inclusion and acceptance are the backbone of the mission behind Mrs. Marcelle’s The School of Dance.

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“I loved dancing with Mrs. Marcelle. She was the most charismatic, energetic teacher who made everyone feel welcome…”

Veronica West began practicing ballet with Howard at the age of four, and continued with ballet, jazz and tap until 9th grade. At twenty-eight, she no longer dances but still holds a love for the practice, and looks back fondly at her experience with Howard as her dance teacher. “I loved dancing with Mrs. Marcelle. She was the most charismatic, energetic teacher who made everyone feel welcome…Dance practice was always something I looked forward to because of Mrs. Marcelle,” West said. This bodes well for one of the key takeaways from Mrs. Marcelle’s The School of Dance. Howard hopes that whether her students are practicing, performing or simply dancing for fun that they revel in what they are doing. “Enjoy it. If they aren’t enjoying it, I’m doing something wrong,” she said.

Over time, the school’s recitals have sold out performances, bouncing between the Tower Theatre, Bend High and, recently, Caldera High School. A lot of love and thought goes into the development of the big end-of-the-year recital, and practice begins

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in October, running through June when the performance takes the stage. “Having our families and friends come watch us perform in our costumes was something we all looked forward to, and [Howard] put so much time, effort and planning in making sure the recital was amazing for all of us. We felt like professionals dancing on stage,” West said. Most recently, the students of Mrs. Marcelle’s The School of Dance performed in a Broadway-themed recital, pulling inspiration from classic Broadway show numbers; including a favorite routine of Howard’s, “Popular,” from the hit Broadway show “Wicked.” Howard is overjoyed to produce a Disney-themed recital in 2023. It’s one which takes place every five years.

In the summer, the school plays host to dance camps. Keeping in the spirit of the importance for everyday harmony and family time, “combo classes” are available at the school: all-in-one tap, ballet and hip-hop classes that provide time-saving efforts for both the children and parents during their busy lives.

The energy that radiates from the school and from Marcelle Howard are the purest forms of excitement and happiness. She has much gratitude for the ways in which the school has has enriched her experiences over twenty-seven years. As for her life outside of work, she said, “I love the balance it gives me, because I can make all my own decisions.” However, from the standpoint of a teacher, one of the gifts Howard treasures most is the ability to provide love and joy to all the dancers of Mrs. Marcelle’s The School of Dance.

Learn more at mrsmarcelleschoolofdance.com

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HELPING HELPING HANDS HANDS

COMMUNIT Y

Warmth for Safety Wood Bank provides firewood to help those in need WRITTEN BY SANDRA KOWALSKI

P

eople are losing their fingers and toes!” It was a phone call that Richard Berg received in 2005 from a stranger about the houseless people staying on China Hat Road that changed the trajectory of his life. At the time, he was president of the congregation at Nativity Lutheran Church in Southeast Bend. Berg wasn’t sure what to do, but he knew he had to do something. So, he and fellow church members collected firewood and brought it to the folks living in tents by the butte. That day, the Wood Bank was created.

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HELPING HANDS

Volunteers Richard Berg, Robert Larkins and Dick Ross at the donation pick up site.

Seventeen years later it has evolved into two wood lots, a partnership with six local tree removal companies and dozens of volunteers.

Together they provide 300 cords of wood per year to more than 900 qualified recipients— from seniors to those disabled, ill, or on low or fixed incomes. If people are unable to pick it up, wood can be delivered to them.

The program is sustained by volunteers and runs every Saturday from 9 a.m. to noon, yearround. From April through September there are opportunities to chain saw donated tree trunks to a movable size, haul wood between lots, or use one of seven gas-powered log splitters donated by a benefactor to split logs into burnable sizes. During winter months— October through March—wood that has been seasoned for two years is picked up or delivered to recipients.

Margaret Estrada was on the receiving end of the program for ten years while she raised three of her grandchildren. “The Wood Bank saved our lives, really,” she said. “This house is eighty-two years old and only has a wood stove for heat. When I lost my job I couldn’t afford a cord of wood.” Volunteers from Wood Bank also installed new windows she had purchased and replaced her old wood-burning stove with a safe and efficient version that requires less wood to keep warm.

Volunteers, donors and recipients don’t need to be affiliated with Nativity Lutheran Church to participate in the Wood Bank.

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In fact, most aren’t associated with any religious organization. They participate as individuals, families or as organized groups.

The work is not considered difficult, but it’s advised that gloves, closed-toed shoes and clothes that may be covered in wood dust and sap are worn. Typical assignments might include working alongside local business owners or a houseless person. The difference between the two people may not be visible, nor does it matter because Berg’s first rule of thumb is, “do not judge anyone, ever.” Volunteers return week after week because it feels good to give back and do something that makes a tangible impact on the community.

In the winter there can be as many as forty trucks in line to collect donated wood.

Recipients are allowed the measurement of one level pick-up truck bed per month. While Wood Bank doesn’t charge for the wood, they do ask for a donation. If a person cannot donate, they’re asked to volunteer so the gift is less of a hand out and more of a hand up.

Henry Ford said, “Chop your own wood and it will warm you twice.” In the case of the Wood Bank, the spirit of volunteerism warms participants long after they give a helping hand.

For more information on services offered and volunteer opportunities, please visit nativityinbend.org

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www.getroomd.com

HOME

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DESIGN

Tucked into Tetherow A courtyard, snuggery and ample art complete this sleek Bend home WRITTEN BY TERESA RISTOW PHOTOGRAPHY BY KAYLA MCKENZIE

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ergal Donoher and Caprice Neely had a few key items on their wish list when beginning their new home build journey back in 2019. Neely, an artist and mostlyretired athletic footwear designer, wanted a gallery wall and plenty of space to hang art— both collected and created herself. Donoher, a native of Ireland who first moved to the United States in 2007, needed a bar area, or a few, to remind him of a pub back home. Together, the couple dreamed of a courtyard area to enjoy the outdoors, and a home layout that maximized views and spaces that embodied their colorful, bold style.

The couple met in Portland in 2008, and they bought a second home built by Copperline Homes on Awbrey Road in northwest Bend in 2012. By 2018, they’d made the move to Bend full time and were making plans to design a new space for the family, which includes 10-year-old Maisie and a couple of large pups—Rosie, the 1-year-old Great Dane, and Charlie, the 4-year-old newfydoodle.

After buying a large, narrow lot at Tetherow, the family arranged to work with architect Eric Meglasson and use Copperline Homes for the build. “We immediately

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began sketching a home with two masses at each end of an oversized courtyard, connected with little more than a gallery space between the two,” Meglasson said. After about eighteen months of design and construction, the family moved into the home around Thanksgiving 2020, and have spent the last year-plus getting settled.

The residence is entered from the north by way of the garage, courtyard or an understated black door that blends into the home’s black exterior. Visitors will immediately see the courtyard beyond a wall of glass windows to the right, and a long interior hallway ahead, adorned with a twenty-six piece art collection. The prints are from Russian-born, French artist Erté, who completed “The Alphabet” from 1927 to 1967. The images bring to life the 112-foot hallway that connects the spaces of the home.

Halfway down the hall, between letters Q and R, is a door to a wing of rooms, with a bedroom and craft room for Maisie, a guest room and a bathroom. Following letter Z is one of the home’s most striking spaces, a bold powder room that showcases a table-turned-vanity that Neely’s father brought back from China in the 1940s, along with a bold Ferrick Mason wallpaper that exudes Chinoiserie and Hollywood Regency style, according to Neely. “The powder room should always be the jewel box of the home, where you can really think outside of the box,” said Lucy Roland of Harper House Design, who worked with the homeowners on interior design and furnishings.

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At the far end of the hallway is the main living space, with huge glass accordion doors that open to the courtyard. Nero Marquina black marble slabs on both the walls and counters, paired with matte black cabinets underneath make the kitchen a “showstopper,” Roland said. “I love how Caprice and Fergal weren’t afraid to take risks, and it paid off,” Roland said. “That room ended up being so striking— who says a kitchen can’t be sexy?” An accordian window from the kitchen opens to golf course views and an outdoor bar counter, which Donoher and Meglasson described as the “golfer heckling bar.” The living room is anchored by an oversized, custom-made couch that Portland’s Mad Furniture designed for the space.

Adjacent to the kitchen is the entrance to the home’s primary bedroom, where mid-century modern furniture pieces steal the show.

The bed is flanked by walnut nightstands with a cushioned emerald green, velvet headboard between them, all of which are connected as one piece—also a Mad Furniture item. Opposite the bed is a long couch with built-in side tables, another mid-century modern piece that Neely received from a friend’s father. The primary bathroom features a shower with ten-foot glass walls to capture steam without completely trapping it in. An oversized walk-in closet offers room for plenty of clothing and—with Neely a former footwear designer— ample space for shoes. “I have to support her work,” Donoher joked about all the shoe storage in the home.

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HOME

Between the kitchen and bedroom is a staircase, covered in wooden tiles constructed of narrow flooring scraps, leading up to the home’s office. Donoher, an executive in tech manufacturing, works from home in the cozy space, which he refers to as the “snuggery.” Both the office and the living room/kitchen area below share the same incredible views of golf course greens in the foreground and Cascade Range views in the distance. “The space upstairs is very calming,” Donoher said. “You go up there at 5 or 6 a.m. and it might still be dark, but you can see the white mountain tops.”

Back at the home’s entry, near letter A of the alphabet wall, is a second staircase, leading up to a mother-in-law suite with a living area, kitchenette and bathroom, with windows placed to take in the same mountain views, and a great space for guests.

Far and away, the most dramatic and striking aspect of the Donoher-Neely home is the courtyard, a focal point from many spaces in the house and a private space for the family to enjoy time outdoors. The courtyard includes a cement, outdoor bar area, space for a daybed to lounge and a koi pond. Maisie, a fifth-grader at Bend’s Forge School, is quick to toss in food to the four koi, named Peachy, One Eye, Big Daddy and #4, some of which are easier than others to distinguish based solely on name.

Since moving to Tetherow in 2020, the Donoher-Neely household has had time to fully explore what their new community and the

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Jason Boone Principal Broker, CRIS

Mollie Hogan Principal Broker, CRS

Terry Skjersaa Principal Broker, CRS

Greg Millikan Broker

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The master bedroom showcases walnut nightstands with a cushioned, emerald green velvet headboard between them.

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greater Bend area has to offer, and they particularly enjoy activities like overlanding and tent camping, attempting to golf and indulging at food and drink spots around Bend. “We’re big supporters of the restaurant community,” said Donoher, listing off favorites that include BOSA, Drake, Washington, Zydeco and Flamingo Room.

Maisie is partial to Elly’s Ice Cream in NorthWest Crossing. Together for fourteen years, Donoher and Neely were only just married in November 2021, meaning the couple’s first wedding anniversary is on the horizon. If a trip or celebration isn’t in store, perhaps a visit to the courtyard bar, nine holes on the course out back or an evening appreciating the views from the snuggery will do.

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Resources

Architect: Eric Meglasson Builder: Josh and Mark Wilhite, Copperline Homes Interior design, furnishings: Lucy Roland, Harper House Design Landscape design: Ani Cahill, Cahill Design Cabinetry: Bladt’s Custom Woodworking Flooring: Castle Bespoke Flooring, Absolute Hardwood Floors Tile: Brian Stephens Tiling, Inc. Courtyard fireplace: Andy Wach, Weld Design Studio

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Ever since we invented the first recliner in 1927, it’s been La-Z-Boy’s mission to combine ultimate comfort with stylish designs. That’s why we handcraft each piece using only the best materials and meticulous attention to detail. With furniture and decor for every room in the house, La-Z-Boy can create a seamlessly beautiful home.

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$829,000 | KRIS WARNER

$999,900 | DANIELLE POWELL

$1,145,000 | BROOK CRIAZZO

MLS 220149386 | 541-480-5365

MLS 220143871 | 503-705-6435

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20651 Couples Lane, Bend 1869 sq ft. | 3 bed 2.5 bath

1620 NW Larch Tree Court, Redmond 1946 sq ft. | 3 bed 2.5 bath

60412 Kangaroo Loop, Bend 2862 sq ft. | 3 bed 3.5 bath

$589,900 | KATRINA SWISHER

$585,000 | KIM WARNER

$1,295,000 | SKJERSAA GROUP

MLS 220149612 | 541-420-3348 3043 NW Tharp Avenue, Bend 2496 sq ft. | 3 bed 2.5 bath

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1829 SW Turnberry Place, Bend 2951 sq ft. | 2 bed 2.5 bath

$1,700,000 | SKJERSAA GROUP

MLS 220150748 | 541-383-1426 175 NW Flagline Drive, Bend 3244 sq ft. | 4 bed 3.5 bath

$1,195,000 | BROOK CRIAZZO

MLS 220148346 | 541-550-8408

$1,495,000 | SKJERSAA GROUP

MLS 220145999 | 541-383-1426

20673 Justice Lane, Bend 1920 sq ft. | 4 bed 2 bath

11192 Desert Sky Loop, Redmond 1345 sq ft. | 3 bed 2 bath

40 NW Gilchrist Avenue, Bend 876 sq ft. | 3 bed 1 bath

$599,000 | SEAN SIPE

$559,900 | ROB EGGERS

$829,000 | SUSANNA ABRAHAMSON

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DESIGN

AESTHETIC

HOME STYLE

Design Prototype Jacob Riggle showcases his work on the international stage WRITTEN BY CHERYL PARTON

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raveling to Milan, Italy and displaying his work at SaloneSatellite 2022, a showcase for designers under the age of thirty-five, helped emerging Bend furniture designer Jacob Riggle take his work from a home studio to the international stage. Riggle, a professional graphic designer by trade, made his first piece of furniture in 2010 as part of a 3D design class. The geometry of his work was informed by his explorations of engineering as an original career path. In his current work, Riggle combines sculptural elements with functional form using clean lines and angles. Riggle’s first design prototype was for the “Piixel” [sic]—a shelving unit with stair steps, in an interpretation of shape in the same way images

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are seen on a computer screen. “I wanted to take it out of a digital context into a furniture form using stairs,” Riggle said. His most current prototype “Sllat” [sic] is a patio loveseat that emphasizes form with a repeat of a design element—in this case, slats of wood. A self-taught furniture maker, Riggle said the international showcase was an opportunity to get out of his comfort zone and have both the exposure to potential manufacturers and the education from the company of other designers. The showcase was part of Salone del Mobile di Milano, one of the world’s largest furniture fairs. Now back in Central Oregon, Riggle plans to continue to update and refine his work. See jacobriggle.com.

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VENTURES

R E S TAU R A N T S

The State of the Plate The business of staying in business WRITTEN BY LUCAS ALBERG

The Flamingo Room

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hey say love goes through the stomach. Then again, a gut punch does too. Over the past few years, the restaurants and bars of Central Oregon have seen both. Lucky for us, the good ones keep fighting. It’s no secret that restaurants have been some of the hardest hit businesses during the pandemic.

Facing countless challenges from mandated closings to paying staff, owners were lucky to see the other side when their businesses were allowed to reopen. Though Central Oregon lost its fair share (say it ain’t so, Jackson’s Corner Eastside!), little by little the area is seeing a rebound in the food and drink space.

Several new restaurants have opened over the past year, and a few pre-COVID successes are expanding as well. But don’t let the fancy new façades fool you. It’s really a tale of two sides— one on the outside, public-facing and shiny; the other on the inside filled with grit, heart and a whole lot of tears.

THE GOOD NEWS First, the good news. Bend is growing, tourists continue to f lock into town, and locals’ appetites are as big as ever. In a city filled with great restaurants, nothing excites foodies more than a new one to explore. According to Regional Economist Damon Runberg of the Oregon Employment Department, from a pure numbers standpoint, Bend is nearly at the same

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levels of establishments currently as it was pre-pandemic. In February 2020, there were 322 restaurants and drinking places in Bend that reported employment, he said. Fast forward to February 2022, exactly two years from the pre-pandemic peak, and remarkably there were 320 restaurants and drinking places reporting employment—only a net loss of two. Runberg did note that not all were the same and the restaurants that closed were largely replaced by new businesses.

For SixTop Restaurant Group restaurants (Bos Taurus, Miyagi Ramen, Hablo Tacos and the new Nome Italiano) co-owner Kyle Mckee, making it through the pandemic was all about change agility. “The heart of the pandemic taught you to be nimble and f lexible,” he said. “It’s a lot of re-imagining what a restaurant is and how things work.” McKee said. Miyagi Ramen transitioned well in the pandemic because it was already set up for takeout, and was stronger post-pandemic as a result. “Whereas Bos Taurus was more difficult,” he said. “It’s more about the dining experience, and the shut-downs were harder.” Andrew Soriano, co-owner of Boxwood Kitchen and the freshly opened Meadowlark in south Bend, said federal funding and outdoor seating helped to bridge the gap as well. “With the financial help, we were able to keep our good employees through the pandemic,” he said. The owners both say that teachings from the pandemic have been applied to their new locations as well.

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PHOTO BY L ANE PEARSON

Nome Italiano

“The heart of the pandemic taught you to be nimble and flexible. It’s a lot of re-imagining what a restaurant is and how things work.”

“The main thing you learn is how to operate in an inconsistent environment,” said Soriano. “You figure out how to lean on good people with less.”

BOTTOM PHOTO BY L ANE PEARSON

RESPONSE TO UNPREDICTABLE TIMES Whereas pre-pandemic restaurants could be somewhat predictable, McKee said it’s anything but predictable today. “It used to be [that] you knew Mondays were the slow days and Fridays were going to be busy,” he said. “Now you’re just trying to figure out what the public wants and when.” This uncertainty has led to many restaurants paring down menus to cut food costs and implementing technology such as tableside ordering systems. The one thing that can’t be overlooked is good staff, however.

San Simón owner Brian Trottier said COVID provided an opportunity to show his staff how much they meant to him.

“We’ve always said what made San Simón so special is the staff,” he said. “When the pandemic hit, we did what we could to help everyone out. We sold apparel; we did a Go Fund me campaign for staff before the federal programs started. The community was incredibly cool with their support.” According to SixTop Restaurant Group McKee, staffing is a balance. “You don’t want to burn people out,” he said. “Stress levels are at all-time highs and we’re trying to be more cognizant of what’s important to people.

We really focus on creating a positive work environment to help.”

The challenge, however, is that restaurants can only pay staff so much while balancing the rising food costs and overhead to make a profit. Pair that with the high cost of living in the area and the low inventory, and it creates a tricky situation for staffing. Boxwood’s Soriano said he has been able to maintain his key staff but getting new employees in the door is difficult.

“We see about a fifty-percent no-show rate for interviews,” he said. “People will say they’ll be there and then just never show up.” This has led many restaurants to operate with lessthan-ideal hours, or close on days they’d otherwise be open.

Ultimately, it creates a scenario that many owners fear could lead to the degradation of the food scene and ultimately, the culture of Bend.

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San Simón

Miyagi Ramen

Hablo Tacos

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“As long as people continue living here and visiting our establishments, we can keep providing an opportunity for a great culinary experience”

SUCCESSES AT First LOCATIONS LEAD TO Sibling RESTAURANTS Eat Nome Italiano is the newest spot from SixTop Restaurant Group.

Upscale Nome models itself after “the classic red-sauce joints that made us all fall in love with Italian cuisine.” A great choice for a date or reliving fond memories from your vacation to the Boot.

1465 SW Knoll Avenue, Bend Meadowlark, from the owners of Boxwood Kitchen and Rapa Nui Tiki Lounge, Meadowlark brings some much-needed goodness to the south side of town. Expect a range of offerings from artisan pizzas to pasta, and classics like pot pie, along with creative cocktails. Casual but refined, Meadowlark has a comfortable atmosphere perfect for happy hour with friends or dinner with your partner.

19570 Amber Meadow Drive Suite 100, Bend Blue Eyes Burgers and Fries—the name says it all. Simple, classic and affordable, Blue Eyes Burgers and Fries is the newest venture from the folks behind Jackson’s Corner. A great option for the budget conscious or those who just want a good burger, Blue Eyes provides a classic diner vibe with a modern twist.

706 NE Greenwood Avenue Suite 100, Bend

Meadowlark Restaurant

EAT, DRINK AND BE GRACIOUS If the staffing is dialed in, though, there’s an upside for restaurants and bars in Central Oregon, according to SixTop Restaurant Group's McKee. “There have been a number of new locations popping up, and it’s great to see a lot of the old ones surviving and thriving. Bend is known for being a great place to live and experience and food is a big part of that. As long as people continue living here and visiting our establishments, we can keep providing an opportunity for a great culinary experience.”

Hungry visitors to the area and locals with an appetite can help: Support your local restaurants and drinking establishments when you can, be gracious (yes, things may take longer) and tip your staff generously. Enjoy long-time favorite spots and visit some of the newest places in town to eat and drink.

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Drink Flamingo Room Don’t let the name fool you. The Flamingo Room— brought to you from the San Simón team—is not a tiki bar. Instead, with its oxygen-inducing plant life and a creative drink menu, the atmosphere is cozy and accommodating for singles, doubles and small groups. 70 SW Century Drive Suite 130, Bend The Lair Now in its fifth year, Kobold Brewing out of Redmond expanded with a downtown Bend location. The Lair, located in the space formerly occupied by the Whitewater Tap House, has an inviting patio in the back—a new spot for Central Oregon hopheads to gather. 1043 NW Bond Street, Bend

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IT’S ABOUT YOUR LIFE, NOT JUST YOUR MONEY.

Providing strategies that can help you reach your goals.

We are built for the long run.

PAUL WALTON First Vice President | Financial Advisor 541-617-6038 Paul.Walton@morganstanley.com NMLS# 1906183 | Lic.# 4104014 HILLARY BEELKE Financial Advisor 541-617-6009 Hillary.Beelke@morganstanley.com NMLS# 1920555 | Lic.# 4008541 LAURA THOMPSON-BALL Senior Registered Associate 541-617-6023 Laura.Thompson-Ball@morganstanley.com The Tumalo Ridge Group at Morgan Stanley 705 SW Bonnett Way, Suite 1200 | Bend, Oregon 97702 advisor.morganstanley.com/the-tumalo-ridge-group Morgan Stanley Smith Barney LLC. Member SIPC. CRC3612704 06/2021

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DISCOVER MORE

INTERVIEW

KO O Z I E S

Puffin Drinkwear Beverage holders with style made in Bend INTERVIEW BY TERESA RISTOW

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entrepreneurs need. From organizations like Economic Development for Central Oregon and Opportunity Knocks, to educational courses at Oregon State University-Cascades and Central Oregon Community College, to approachable individuals who have been where founders have been and want to offer support, I am not being hyperbolic when I say I truly don’t thinking there is a better place anywhere to start a company.

wo essentials for a Central Oregon camping trip are most certainly beer and a sleeping bag, so it’s fitting that the idea for sleeping bag beer holders was dreamt up at a campout in 2018. Bend’s Puffin Drinkwear now offers not only sleeping bag koozies, but versions with puffy jackets, parkas, life vests, flannels and more designs, which all keep a drink cold with style. Co-founder and President Tyrone Hazen gave Bend Magazine a little backstory on the growth of this Bend business.

Tell us about your company and how things got started in Bend.

Here in Bend we are known for our love of the outdoors…and BEER! So when a friend tossed me a drink holder made from remnants of an old sleeping bag, I was struck with the silly thought of combining the two by creating a sleeping bag for beers, adding some fun and personality to the utility. From there, we realized that we could create silhouettes for just about any interest someone has and really speak to someone’s identity.

When did you realize the company was really taking off?

Almost immediately. We walked into the Bend Store downtown with some samples in September 2018. While presenting the owner, Delia, with our sleeping bags, a man came in and saw what we had and asked, “Is that what I think it is? Can I buy two of those right now?” We left ten behind for her to sell and she called the next day asking for thirty-six more. Then she asked if she could have another 100 before the weekend.

On Monday she called and asked to buy all of the inventory we had left. And while that was the first story of the exceptional sell-through Puffin achieves, it is no longer a unique one.

Any new koozie ideas on the horizon?

We are really focused on expanding into

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identities that are adjacent to things we’ve already produced. We started in outdoor, so sports is an obvious next step. We have a number of discussions going on right now that will have us creating sport-related Puffin of all different kinds. From there we are looking into travel and leisure (we have a NASA space suit coming out this fall…though I’m not sure that counts as “travel”). Entertainment and characters will follow thereafter.

Tell us about the company’s growth since starting in 2018.

Though we experienced significant headwinds and logistics challenges with COVID, we’ve managed to continue expanding rapidly from sales volume, revenue and employee perspectives. We have already maxed out our 9,000-square-foot warehouse and will be moving to a third-party logistics model with our next shipment. We have twenty full-time employees and another eight part- or fulltime contractors.

What makes Bend a great place for the company to call home?

There isn’t a better community anywhere in the world offering the kind of support

Tell us about the company’s Good Together philosophy.

We believe good things happen when people come together. Good Together was initiated by one of my co-founders, Christina Linton. When we initially brought her into the founding team, she told me she wasn’t interested in building Puffin unless it was doing something good in addition to being profitable. We agreed and let her lead the initiative. We partner with nonprofits and other organizations in need to help share their message and provide them with the support they need. If I’m being honest, no one needs a tiny jacket for their beverage, but if that one small item can expose an opportunity to help people doing good work in the world, we think we can build a net-positive organization known as much for our Good Together efforts as for our fun products.

What does the future hold for Puffin Drinkwear?

More growth! We have a clear line of sight to doubling our sales year over year through 2025.

We will continue to add to our incredible team.

We will consistently introduce new, highquality drinkwear that defines us as the masters of the category. Co-branding and licensing collaborations will become a major component of our business. And we will expand our Good Together impacts within the Bend community and beyond!

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Ultrarunning EXTREME DISTANCES TEST MENTAL AND PHYSICAL LIMITS WRITTEN BY NICK ROSENBERGER | PHOTOGRAPHY BY THE MIGHTY CREATURE CO.

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An ultramarathon often begins before sunrise for Nic Feldkamp.

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ount Ashland, 4:40 a.m.—With the sun still hiding behind the evergreens, nearby speakers sparked to life as music blasted to shatter the calm. Rolling out of bed, Nic Feldkamp rose to find dozens of people milling about before the start of the 100-kilometer Siskiyou Out Back Trail Run. For many, the idea would be a nightmare. Yet this breed of runners appeared happy. The group would soon set off to run for almost seventeen hours starting at 5 a.m. Feldkamp’s 50-kilometer (31-mile) race would begin an hour later.

Ultramarathon participation has boomed across the country and globe—the largest study on ultrarunning done by Run Repeat in conjunction with the International Association of Ultrarunning showed participation in ultramarathons had increased 345 percent in the decade leading up to 2018. Oregon’s mountains and trails are a hotspot for ultrarunners and those interested in pushing their bodies to the limit with early wake-up times, late nights and hundreds of miles of dirt caked on their soles. Running 31 miles, 50 or 100 may seem insurmountable, but ultrarunners say it’s not much different from a marathon except for a change in perception and a few key things.

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Focus on why For those who have the itch of desire to run ultra distances, much of the battle is already won. “If you want to do it, I honestly believe you’re already ninety-percent of the way there,” said Feldkamp, who works at FootZone in downtown Bend and who has completed five ultramarathons—a run of any distance beyond a marathon at 26.2 miles.

“I think there’s a lot of merit to that,” said Dr. Lindsay RossStewart, a sports psychologist and director of mental performance for Southern Illinois University Edwardsville, Illinois. Ross-Stewart acted as thesis advisor in 2022 to ultrarunner (and master’s student at the time) Megan Meckfessel. The study compared the difference in psychological skills between ultra-endurance athletes (those who had completed at least one ultramarathon, Ironman triathlon or a competitive cycling or swimming event lasting longer than five hours) and endurance athletes (those who competed in events such as marathons, triathlons, road races and cycling events) and was published in The Sport Journal. The study found the psychology between the two groups largely similar, but there were several differences. Ross-Stewart said, “When it came to motivation

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related to drive, ultra-athletes had a higher drive and then also persistence.” She added, “It's not about being fit. It's really about the psychological excellence.” The psychology behind running an ultramarathon, and the dedication to pushing human limits, is one of the main lures for many runners like for ultrarunner and clinical sports psychologist Cory Nyamora, who holds a doctorate in clinical sports psychology. “One of the draws is just seeing what your mind can do,” he said. “Training your mind to deal with the ups and downs and just keep going.”

The resilience and dedication needed to finish an ultra often boils down to finding your “why.”

In his first 100-mile ultramarathon—the Fire Fest Ultra in Nevada—Brandon Stutzman, an ultrarunner from Bend, made it 59 miles before calling it quits. Much of his inability to finish, he said, was because he didn’t have a clear reason for running the race. Before signing up for another, he found his “why”: To raise money for the Bethlehem Inn, a homeless shelter in Bend and Redmond where he’d lived with his family for a few months in 2011. In April, 2022, he successfully ran 100 miles on the Dry Canyon Trail in Redmond and completed 1,000 pushups and 1,000 pull ups in thirty-three hours to raise $14,500 for the shelter. For him, the running challenge was relative. “It’s not hard to run a 100-miler,” he said. “It’s hard to be homeless.”

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Building up The trajectory to the start line of an ultra-endurance race is similar for many athletes. Many begin with 5k and 10k races before moving up to half marathons and marathons. Michelle Abbey, an ultrarunner in Bend, picked up running in her thirties. She started with a 10k mud run with a friend, then tried a half marathon and a full marathon. From there, she spent some time on triathlons before deciding to focus on running, where she began with a 50k, then a 50-miler and a 120-mile stage race.

“I am that person who's always in the back of the pack. It takes me forever. I'm chasing cutoff times,” she said. “But I do it. I think the reason it appealed to me in the first place is [because] I’m not very fast.”

It isn’t always the fastest who wins, it’s simply the one who can keep going the longest, which is the concept behind the Lastest Not Fastest—a last-person-standing trail race in Tumalo organized by Renee and Todd Janssen of Go Beyond Running and taking place in October. The rules are simple: Finish one 4.5-mile loop every hour, on the hour, as many times as possible. If you finish the loop in thirty minutes, you then have thirty minutes to relax before starting the next loop. If you finish in fifty-nine minutes, you then have one minute to rest. The race continues until there’s a single runner left. “It’s an unusual format,” Renee Janssen said. “But the thing about it is that it’s a good event for people who are looking to do their first ultra distance.”

Michelle Abbey trains near Benham Falls.

Ultras BY THE NUMBERS 250

Kilometers run by Bend resident Brian Grossman Marathon des Sables, Morocco (2015) Grossman raised $70k for nonprofit Kids in the Game with his effort.

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Laps around a standard track to equal 100 miles

86 hours, 11 minutes

Record for longest time running without sleep, Kim Allen 310 miles (2013)

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Record for the most ultramarathons run in a single year: Tabatha Collins (USA) January 1-December 31, 2019

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Percentage increase in participation in ultramarathons (2008-2018) Study by Run Repeat with International Association of Ultramarathons

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Age of oldest finisher, Nick Bassett (set in 2018)

300-500

Miles in the lifespan of a pair of running shoes

BOT TOM LEF T PHOTO BY J ESSE P OL AY, BOT TOM RIGHT PHOTO BY PAUL NEL SON

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Hours to complete a 100-mile run—from elite time to back-of-the-pack finisher

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"

"

IT'S JUST AMAZING WHAT THE HUMAN BODY CAN DO.

High Mileage = High Calories It’s not just mileage numbers that are high. When it comes to nutrition, the rules are pretty straightforward: eat more than you think you should. “More often than not,” Abbey, who is also a registered dietitian nutritionist in Bend, said, “people just don't eat enough.”

Much of this is due to the physical stress of training, which can reduce hunger. Claire Shorenstein, a board-certified sports dietitian and host of the Eat for Endurance podcast, emphasized how important personalized nutrition is, especially for longer distances like ultra-marathons. “We have very limited stores of energy in our body in the form of carbohydrates,” she said. When your body runs out of fuel, it will result in the infamous “hitting the wall” or “bonking” where runners do not have enough in their system to continue running.

Most people, she said, struggle to consume a recommended sixty to ninety grams of carbohydrates per hour, and it can take a lot of preparation to train the gut to handle such amounts during a long race. Nutrition training takes place along with mileage training. Additionally, dehydration “is a big deal,” Shorenstein said. If runners don’t replenish the sodium, electrolytes and water they lose through sweat, it can dramatically affect a race. This becomes even more pronounced at altitude, where many ultras are held, when hydration needs can be twenty percent higher.

With all the different nutritional variables at play during an ultra-endurance race, aid stations look different from those found along a marathon route: “There’s a whole buffet of food,” Shorenstein said. Abbey agreed, “It’s like a picnic…potato chips, peanut butter jelly sandwiches, bacon sometimes, potstickers. There’s all kinds of weird stuff out there,” Abby said. Plus, it’s important to find food for the individual that won’t mess up their stomach. This can be an important factor in whether someone finishes a race.

“There [are] about as many different strategies to nutrition for ultrarunners as there are phone numbers,” said Brandon Mader, a competitor and race director for the Timberjack Ultramarathon held in the Deschutes National Forest each September. “Sometimes it just really takes a while to dial in what works for your body.”

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Training runs for Ashley Sharpe and Brandon Stutzman may begin before sunrise.

Ultracommunity

Brandon and Justyna Mudy-Mader offer mutual support.

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Running such a high number of miles can be a solitary activity, but the unique sport of ultrarunning creates a community of like-minded athletes. “The first day you went out there and decided to start to run, did you ever think that you’d be running marathons?” RossStewart said. For support, she suggests leaning on the ultrarunning community—the same people that woke up with smiles on their faces at 4:40 a.m. along with Nic Feldkamp. It takes focus, persistence, and being thoughtful with training to compete at this level. “It's just amazing,” Feldkamp said, “what the human body can do.”

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AVIATION PROGRAMS TEACH THE NEXT GENERATION OF PLANE AND HELICOPTER PILOTS

PHOTO J ESSE P OL AY PHOTOGR APHY

WRITTEN BY TIM NEVILLE

A cockpit view of No Name Lake

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PHOTO KE VIN PRIE TO

t’s a gorgeous, unreal day over Madras with the high desert canyons collapsing into the rolling expanses of sage and brittlebush, and Tanner Steele is at the helm of a Cessna 172. The pack of dials and gauges before him blink and spin in a language he has come to learn. There’s the airport ahead. He banks. Mount Jefferson slides off his left wing. Mount Hood looms straight ahead. A sign in the cockpit reminds him to behave. No spins. No aerobatics.

Steele, a Central Oregon Community College student enrolled in the school’s two-year professional pilot program, is calm and focused; just a red-headed twentyyear-old a thousand feet in the sky. Me? I’m getting queasy.

“Look straight ahead,” Steele tells me, helpfully. “Don’t look down.”

I close my eyes and that’s when I notice the sound. Something’s off. The constant drone of the engine has diminished to a worrisome sputter, and then a muscleless whisper. Is that an alarm going off? “Have you lost power?” I ask. “Oh no!” he says.

Steele gets to work. He sets the speed to about 65 knots which gives him an efficient nine-to-one glide ratio, meaning that for every nine feet he flies horizontally he’ll lose only a foot in elevation. That should be more than enough to make it to the runway, but then he starts muttering in what sounds to me like run-on gibberish: “Roughly in a downwind turn a little bit more fine runway off the right wing gonna go straight into a right base for one-six.”

The runway drifts up slowly and with a squeaky bounce the plane comes to a stop on the ground. No fireball. No vomit.

“Like a boss!” says his instructor, Chris McNulty from behind him. Then the engine magically restarts and Steele does it all over again.

This is all fake—the weather, the airport, even the plane itself. What I just witnessed was a flight simulation boasting a remarkable layer of reality. We weren’t high over

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BELOW: Lab work as an aviation student includes hands-on learning in the sky.

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TOP COURTES Y OF CENTR AL OREGON COMMUNIT Y COLLEGE - TIMOTHY PARK PHOTOGR APHY, BOT TOM COURTES Y LE ADING EDGE AVIATION

TOP: A computer projection simulates the view from a Cessna 172 cockpit for realistic flight training on the ground.

Madras. There was no engine failure because there was no engine. Even Mount Jefferson, Mount Hood, and the desert around Madras, were all just a computer projection on a large, semicircle of a screen set before a model cockpit designed to feel and look exactly like the cockpit of a Cessna 172. About the only thing real here is Steele, my nausea and the fact that training like this— along with countless hours flying the real deal sitting outside on the Bend Municipal Airport tarmac—will mean one day very soon Steele will almost certainly be a pilot.

When that happens, he’ll be the guy anyone would want in the cockpit should a real emergency take place.

Steele is one of more than 200 students enrolled in COCC’s aviation program that teams up with Leading Edge Flight Academy at the Bend Municipal Airport to teach the next generation of plane and helicopter pilots, as well as drone operators and managers. During the day he’ll take classes in avionics (the study of the electronic systems used on aircraft) and aerodynamics, and then head out to the airport for a lab that includes flying real planes as well as time practicing in the simulator. In less than two years he’s already mastered his private pilot and instrument-flying certifications and will soon have his commercial license, too. That puts him that much closer to realizing a dream of flying helicopters that offer emergency medical transfer. “I’ve wanted to fly since I was a kid,” he said, adding he was going to transfer to Arizona State but then found COCC and Leading Edge. “I decided to stick around Bend.”

ZOË DODEN, BEND AGE: 18 HOW DID YOU BECOME INTERESTED IN LEARNING TO FLY? “I don’t know how a 2-year-old me found the interest, but I’ve wanted to fly for as long as I can consciously remember.”

FIRST FLYING LESSONS: “At Outlaw Aviation (in Sisters, Oregon), when I was 16 years old.”

There’s a lot more going on here than just a kid following his dreams. As anyone who has flown recently or listened to the news knows, the country has a crippling pilot-shortage problem. American Airlines alone lost roughly eighteen percent of its pilots between 2020 and 2021—down to about 12,500 pilots— statistics show, and nearly a third of its pilots since 2019. In response, major airlines are hoping to hire 12,000 pilots this year alone, CNBC reported. The result has been record cancellations and soaring frustrations. “It’s not just pilots but mechanics, and it extends to a worldwide situation,” said Karl Baldessari, director of the aviation program at COCC. The reasons for the shortage are myriad, from changes in aviation rules that have made it more expensive and time consuming for pilots to get the training they need, to a huge influx of pilots in the 1970s who have now reached the mandatory retirement age of sixty-five—projections show as many as 14,000 pilots will have to retire in the next four years. Meanwhile, Leading Edge and COCC are particularly active in addressing the issue thanks in part to a close relationship the community college has with federal programs that gives people who served in the military the funding they need to get flight training, which can cost $50,000 to $80,000 or more. In fact, nearly nine percent of COCC’s 5,200 students have military experience, said Bonnie Jordan, the school’s veterans program coordinator. It’s the highest rate of community colleges in the state.

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On a recent day, Jack Walker, Leading Edge’s executive vice president, showed me how this is all playing out. Dozens of planes and helicopters sat in the sun while students went through their pre-flight checklists.

They inspected the ailerons and alternator belts on the airplanes, and the rotor brakes and collectives on green Robinson training helicopters. The dizzying array of electronics inside each flying machine warranted a course onto themselves.

“Aviation has gone through its Kodak moment, and it’s now in its Tesla/Apple/iPad moment,” Walker said, adding that about half of the airplane students will go to work for the airlines, which have very high-tech cockpits, while the other half might go to the Alaskan bush and fly planes with very basic instruments. “So we have to have the right mix of old and new.”

Meanwhile, the students seemed pretty stoked to fly for real. One military-affiliated COCC student, Joseph Kim, checked the fuel mixture before flying off to Eugene.

Another student, Luc Persson, a former Air Force mechanic who worked on F-16s, was preparing to practice how to hover (one of the more difficult skills to master). “It’s so cool to be able to fly around and just set it down wherever you like pretty much,” he said. One day, he’d like to be a heli-ski pilot.

“Talk to me in ten, twenty years,” he jokes.

Then he hops into the machine and commands the blades to action. Soon, he’s drifting along like a dream well on its way to becoming real.

AGE YOU EARNED A PRIVATE PILOT LICENSE? “Just after turning 18 and a few weeks before graduating from Summit High School.”

FAVORITE (OR MOST CHALLENGING) PART OF FLYING? “I love how you can never learn enough about flying, which is also what makes it a challenging thing to pursue. Flying is a constant learning experience.”

WHAT IS YOUR ULTIMATE GOAL AFTER GRADUATION FROM THE AVIATION PROGRAM? “I want to be an aerial firefighter in the long term but I also have a huge interest in backcountry flying and seaplanes.”

Zoë starts the Leading Edge Aviation Program at Central Oregon Community College Fall 2022

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LONGTIME BUSINESSES WITHSTAND THE TEST OF TIME WRITTEN BY SHEILA G. MILLER | PHOTOGRAPHY BY JOE KLINE

end has certainly changed during the past few decades. The number of roundabouts and breweries has exponentially increased. The home prices have gone through the roof. The proliferation of familiar business names—from Starbucks to Sephora—has become commonplace. However, some things haven’t changed. Chief among them, longtime local businesses that have not just survived, but thrived. Meet several familiar faces of businesses that have stood the test of time.

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Luciana, Maria and Dino Cloward are the future generations of Galveston Gardens.

Galveston Gardens When we think of Bend’s growth, much of it has transformed the city’s west side. Amidst that growth is a garden center that opened in 1970 and continues to prosper today. Each year at the start of April, Galveston Gardens’ gates open, signaling to the community that it’s time to prepare for spring and get some plants in the ground.

“We sell shovels. We don’t sell gold. We sell shovels,” said owner Dino Cloward. “What we’re really doing is helping green the earth again.” Cloward’s family has owned the property on Galveston Avenue for 100 years, and they live there still. When Cloward was about 10 years old, his parents, Giovanna and Richard Cloward, began considering a business they could continue long into old age.

Galveston Gardens was born. This is the ultimate family business— started by Cloward’s parents. On a recent weekday Dino Cloward’s daughter Luciana was moving pots in the hot sun and preparing for the next day’s hoards of customers.

It’s not an easy business. Being open between April and September means that’s the only time the business earns money, and the other six months are spent preparing for that busy season. The work itself is physical—dragging hoses, moving heavy pots and bags of soil. When

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it’s tough, Cloward returns to his family’s Italian roots: “Get Mama!

Get the dog! Get everybody involved and get all our neighbors! And we get in…We just pile in and go for it.” Galveston Gardens has seen plenty of change over the years, but where growth may have hurt other businesses, it’s only helped the garden center. “When we first started, there were 30,000 or 40,000 people living here,” Cloward remembered. “I don’t even know the number today, and it doesn’t matter to me. It’s just a lot. Growth, growth, growth.” Today, people drive from Seattle and San Francisco to pick up their flower baskets.

The region’s growing zones have changed, too. Where once Bend was a Zone 3-4 (meaning some plants simply wouldn’t grow successfully here), Cloward said it’s morphing to a Zone 6-7. “Bad for planet Earth, great for gardening,” he said. The garden center now sells lemon and olive trees, as well as plants that use less water and produce more blossoms. At the end of the day, Cloward and Galveston Gardens seek to be a beacon in the community, a place that gives back and helps Bend be its best self. “We have a responsibility— politically, financially, physically and in our neighborhoods,” he said.

“Show up, have your heart here and make a difference.”

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Pegasus Books of Bend Downtown Bend has been at the forefront of our changing city, and Pegasus Books of Bend has succeeded through much of that change.

Pegasus was founded by Mike Richardson, who launched Dark Horse Comics in Portland. Pegasus opened in 1980 and Duncan McGeary worked there from the beginning, before buying it in 1984. “In 1980 [downtown] was a disaster,” McGeary said. “That’s something people don’t realize about Bend is that the ’80s were not great, the mills were having trouble, the lumber industry was having trouble and they had built two malls which had emptied out downtown. The irony being that they’re both gone and downtown Bend is thriving.”

Pegasus was part of a group of small businesses that moved into downtown Bend and made it interesting. His store remains, while many have closed up over the years. For McGeary, the foot traffic in downtown Bend has always made the rent worth it—and he said his landlord has always been fair. Longtime Bendites think of comic books and games when they think of Pegasus, but over time it’s grown to much more. The store also has new and used books, graphic novels, sports cards, toys and lots of pop culture stuff, including a nice selection of anime and manga. While he may not be able to change the locals’ perception, he’s proud to have stuck around through good times and bad. “I’m stubborn,” he said of sticking

around through ups and downs over the years. “I don’t quit.” Bend is better for that stubbornness. On a recent weekend, McGeary greeted a very steady stream of customers—some browsing, some knowing exactly what they were looking for, and nearly all leaving with a book or a game in hand. McGeary marked the purchases down with a pen on a clipboard. You won’t find elaborate window displays at Pegasus– McGeary admits that he rarely changes them out. Instead, he believes it’s the product that keeps his business going. “To me the main job is to get good books, good comics, good games,” he said. “If you’re doing that job right you don’t have time to do anything else.”

McGeary doesn’t believe that books and bookstores are dying. “I actually think that there’s a lot of room for indie bookstores,” he said.

“People are coming around. I know that in downtown it works. …

COVID actually helped bookstores. [People] couldn’t spend money on dinner and the movies.” Lucky for McGeary and Pegasus, many turned to books, and while Bend’s rapid growth has turned some longtime residents off, McGeary is a proponent. “I don’t object to the rents, I don’t object to the tourists, I don’t object to the growth,” he said. “It’s funny, because I am a [Bend] native…I could not have made a living in the downtown Bend that I grew up in.”

Duncan McGeary of Pegasus Books of Bend

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The Patient Angler Fly Shop One sign that your business is an official Bend institution? You have collaborated with Deschutes Brewery on a beer and it’s named after your store. That’s right, there’s a Patient Angler Pale Ale. The Patient Angler Fly Shop, a fly-fishing equipment shop, opened in 1984.

Peter Bowers— whose background was in mechanical engineering and who worked as a bartender and then managed a tire shop—was a frequent customer who bought the store twenty-five years ago.

Bowers’ Bend story is one we’ve heard before. He fell in love with Bend during a weeklong visit, and within weeks had packed up his life in Arizona and moved here. Fly fishing quickly became Bowers’ “ultimate goal and passion.” While a lifelong hunter and fisherman, Bower found that Bend sparked his love of fly fishing, and he sat in the shop on the weekends soaking up knowledge.

Twenty years ago, he moved the shop to its current SE Third Street location—previously the site of a film-developing business. The traffic has been a boon for business. “This shop has always been a local’s favorite,” Bowers said. “Everybody says ‘Location, location, location,’ which I didn’t really realize until I moved it over here because I had 27,000 cars a day going back and forth and seeing the sign that says ‘Fly Shop.’”

Bendites who know fishing, Bowers said, know to visit The Patient Angler. What makes his shop the best? “Me,” he said, laughing. “It’s professionalism, it’s customer service, it’s knowledge of product.

I know more about every product in this shop than every other shop put together,” he said. There are a lot of places to go these days for both equipment and information—the internet, sure, but also big-box stores like REI. Bowers firmly believes there is such a thing as too much information out there, and he’s happy to educate customers properly. “It really comes down to service in the long run. I can’t tell you how many times people bring me stuff from a big box store,” he said. “And it’s the wrong stuff, and then I have to educate them on why.” Bowers hasn’t spent money on advertising since the Yellow Pages. He employs full-time salespeople, and doesn’t focus on selling the most expensive rod, but instead on selling the right equipment.

It’s his high level of knowledge that makes a store like this stick around. There are repeat customers, of course, but The Patient Angler also sees tons of out-of-towners and new fly fishing enthusiasts. His success, and the sport’s increasing popularity, is a double-edged sword. On a day off, Bowers sometimes shows up to his favorite fly-fishing spot only to find someone already there, holding a map and using a fly Bowers sold him. Still, it’s a double-edged sword he can live with for a long time to come. The only change he expects to see going forward? He’s hoping Deschutes will start canning Patient Angler Pale Ale so he can sell branded coolers full of his namesake beer.

Peter Bowers of The Patient Angler Fly Shop.

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Mike Schindler and Susan Conner at Sunnyside Sports.

Sunnyside Sports If you grew up in Bend, there’s a good chance you got your first bike at Sunnyside Sports. It’s equally likely that since then, you’ve bought your kids—maybe your grandkids—their first bike there, too.

Jim Desmet and Gary Fowles opened Sunnyside Sports in 1972 on Irving Avenue. Over the years it moved and changed owners a few times before settling in a little house on Newport Avenue in 1990.

The current owners, Susan Conner and Mike Schindler, bought the business in 2013, but that’s certainly not when their relationship to Sunnyside started. Schindler started working at the shop in 2000, and Conner has been there since 1988; she was the first woman they hired. Before Sunnyside moved in, the building housed a taxidermy business, and when Schindler started in 2000, the lot across the street—now housing Spork and other businesses—held a used car dealership. “There was nothing on Newport,” Conner said. “We owe (former owner Don Leet) a ton for that vision. One of the appraisers, when we were going through the design, said we should put garage doors in it so that when we went out of business it could be an auto shop or something.”

The bike business continues to change. More and more big bike companies are buying shops to control how their merchandise is marketed and sold. The proliferation of e-bikes, and technology and software complicates the industry. Nevertheless, Schindler said, “It’s still hard to get away from some of the things that make S E P T E M B E R \ O C T O B E R 202 2

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bikes beautiful. Even though chains are messy and they break, and derailers are not elegant-looking, [they are] still efficient.” It doesn’t hurt that Sunnyside’s pros often are still able to work on the bike someone bought from them in 1975 and still offer free checkups for those old bikes—as well as for their newest e-bike. “Bikes always need service,” Conner said. “You’re always going to need a person with a wrench who knows what they’re doing.”

Sunnyside specializes in bikes, but it also sells and rents Nordic ski gear. While other bike shops have popped up and dropped away, fifty years in, Conner and Schindler agree that what has kept Sunnyside going is the personality behind it. “Our people are the gold. Mike and I work for them,” Conner said. “You can buy bikes anywhere.

And so to keep the staff and keep our people long term…I think to me that’s it, that’s all we have really in the end.” Mike believes a small business’s success is the result of a committee—it’s not one person who has an idea and rules with an iron fist. “Sunnyside’s a big ship, and it’s been around for awhile and it’s had multiple owners, and we’re taking the helm, but it’s almost its own energy and vibe, and we happen to fit that vibe and our staff and customers do, too,” Schindler said, and Conner agreed. “It’s its own thing, and we’re stewarding Sunnyside right now, and then hopefully someone else will be groomed to steward it through,” Conner said. “It’s not ours.

We’re almost in service to the store. We work for Sunnyside.”

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Advice for what matters most, when you need it most Congratulations to Ian Hugh Gordon Rogers for being named to the Forbes “Best-in-State Wealth Advisors” 2022 list.

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Data provided by SHOOK® Research, LLC. Data as of 6/30/21. Source: Forbes.com (April, 2022). Forbes Best-in-State Wealth Advisors ranking was developed by SHOOK Research and is based on in-person, virtual, and telephone due diligence meetings to measure best practices; also considered are: client retention, industry experience, credentials, review of compliance records, firm nominations; and quantitative criteria, such as: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. SHOOK’s research and rankings provide opinions intended to help investors choose the right financial advisor and are not indicative of future performance or representative of any one client’s experience. Past performance is not an indication of future results. Neither Forbes nor SHOOK Research receive compensation in exchange for placement on the ranking. Rankings are based on the opinions of Forbes and not representative nor indicative of any one client’s experience, future performance, or investment outcome and should not be construed as an endorsement of the advisor. For more information, please see www.SHOOKresearch.com. SHOOK is a registered trademark of SHOOK Research, LLC. Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp.

Banking products are provided by Bank of America, N.A., Member FDIC and a wholly owned subsidiary of BofA Corp.

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CRUNCHY, MESSY, CREATIVE

NACHOS!

SAVOR

Sample a range of options found in Central Oregon WRITTEN BY NANCY PATTERSON | PHOTOGRAPHY BY CJ JUAN

N

achos might be one of the most versatile dishes out there.

Finger foods? Sure. A full meal?

Absolutely. Happy hour snack? Check!

Take your pick from some of Bend’s most intriguing and satisfying nachos from those with classic chips and cheese to a plate with a twist of wonton chips and poke.

SOPA MEXICAN CUISINE Head to River’s Place food truck lot for SOPA’s Asada Nachos. Unless you’re feeling really hungry, you will want a friend (or two) with whom you can share this platter. A large plate of tortilla strip chips is loaded with creamy nacho cheese sauce, carne asada and pinto beans, then topped with sour cream, cilantro, pico de gallo and avocado salsa. This heaping serving of nachos pairs well with a tart cider from the taphouse at River’s Place.

Place an order with SOPA, then gather around the outdoor fire pits to stay warm in the fall weather. On game days, watch on one of the six big-screen TVs while digging into this hearty dish.

787 NE PURCELL BLVD, BEND Open Monday - Saturday

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LUCKEY’S WOODSMAN The Brown Owl’s new resident food truck is serving up nachos fit for pre- or post-adventure. Luckey’s Woodsmen recently took over at the Box Factory tap house and bar to serve what they call “offgrid provisions.” The Mountain Nachos at Luckey’s live up to their namesake—piled high. Juanita’s chips are layered with pork carnitas, Woodsmen beans, white cheddar queso, pico de gallo, roasted jalapeños, arugula pesto, Stellar sauce (a chipotle aioli) and cotija.

While enjoying Luckey’s Mountain Nachos, sip on a Happy Mountain kombucha or The Brown Owl’s Vallarta cocktail, a pineapple and basil-infused tequila with orange and lime. Then, head upstairs and enjoy their newly-opened lounge area or find a spot around the firepit. Their indoor/outdoor taphouse offers cozy seating in the front and plenty of space for larger parties in the back.

550 SW INDUSTRIAL WAY #120, BEND Open daily

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SAVOR

‘AINA K AUAI ST YLE GRILL ‘Aina Kaui Style Grill, located in the food truck pod at Ninth Street Village, has been making Hawaiian-style bites in Bend since early 2020. What started as a weekly special now sits proudly as a permanent—and popular—menu item. Their Poke Nachos are crispy wonton chips piled high with fresh poke, pickled kimchi veggies, fresh cabbage, and topped with furikake and their signature ‘aina aioli. For a near-perfect pairing, try them with a Funday IPA from resident brewpub, Bevel Craft Brewing.

911 SE ARMOUR ROAD, BEND Open Thursday - Sunday

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FROM THE SAVOR FARM

TOAST Y It’s no secret that Toasty, The Podski’s plant-based food truck, is known for its vegan take on a crunch wrap. However, if you love this riff on the fast food favorite, you’ll love their Super-Loaded Nachos.

What makes Toasty’s dish special is their ability to make the platter of nachos taste like it’s smothered in real cheese.

Their nacho “cheese” sauce is made with cashews—which are creamy when blended—and potatoes. Nutritional yeast gives the sauce its cheesy flavor, along with onions and a blend of spices.

Toasty’s Super-Loaded Nachos come as a plate of round chips topped with cashew queso, black beans, Beyond Beef, jalapeños and lime crema. They're then topped with pico de gallo, onions, cilantro and jalapeños. For the perfect snack size, get them by the half order.

536 NW ARIZONA AVE., BEND Open Monday - Saturday

LOS JAL APEÑOS Don’t let the size of this taqueria fool you. Los Jalapeños packs a ton of flavor in their small-but-mighty turquoise building in Midtown. Bend has been enjoying the offerings of Chef Gonzalo Morales for more than twenty-five years. Luckily for hungry patrons, Los Jalapeños has four varieties of nachos to choose from. The most noteworthy might be their Supreme and Fajita Nachos.

Supreme Nachos come served with fresh chips, beans, melted cheese, jalapeños, sour cream, black olives, pico de gallo, guacamole and your choice of chicken or steak. The next level is the Fajita Nachos, which adds grilled bell peppers and onions to Supreme Nachos. A margarita completes the experience during their happy hour, between 2 p.m. and 6 p.m.

601 NE GREENWOOD AVE., BEND Open Monday - Saturday

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BARRIO TRUCK Over the years, we’ve watched Barrio expand from its Downtown Bend restaurant to multiple food trucks throughout Bend. While Barrio’s famous queso fundido is available at their flagship restaurant, nachos are available only at their food trucks. To start, freshly-fried chips are smothered in housemade queso fundido and piled high with black beans, guacamole, pico de gallo, cotija and a choice of protein. Choose from pork carnitas, beef birria, chicken tinga, or grilled mushroom and corn. For a not-so-secret add on, request a topping of poblano crema and pickled jalapeños for a minimal upcharge. Visit Barrio at On Tap and pair your nachos with one of thirty-five rotating taps. If you’re visiting their Midtown Yacht Club location, pair your nachos with a refreshing wine slushie or opt for a kombucha sangria.

ON TAP: 1424 NE CUSHING DRIVE, BEND Open Tuesday - Sunday MIDTOWN YACHT CLUB: 1661 NE 4TH STREET, BEND Open Wednesday - Monday

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LOCAL PALATE FLAVOR

WINE

Exploring Varietals, One Glass at a Time Flights Wine Bar offers a cozy ambiance to sample new tastes

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Daniels would know the daydream was worth pursuing.

Over the next few years, Daniels learned the ins and outs of the industry and fully immersed herself in wine education. She became a certified sommelier with the Court of Masters and a WSET (Wine & Spirit Education Trust) level three. Daniels decided it was time to take the risk and start her own venture. After deciding between a few locations around the west, Bend was the right fit. The Daniels visited throughout each season of Central Oregon, found a home with land in south Bend and

saw there was demand for their restaurant concept: Flights.

With a few COVID-induced bumps along the way, the Daniels ultimately bought the location of the former Birdie’s Cafe on the west side near Central Oregon Community College in November 2021. “The fact that there was already a kitchen was huge,” Daniels said. “It was really important to me to have food and full kitchen entrées, because there are not a lot of places to taste wine and have a meal.” A fully-equipped kitchen ready to go meant their small business loan could be put toward interior design and remodeling.

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PHOTO TA MBI L ANE

K

elsey Daniels spent eighteen successful years in the film production industry but always fantasized about what else she might do.

“Between jobs, my friends and I would travel to wine places,” Daniels said. “That was the escape. I just had this passion to learn about wine.” Owning and running a wine bar felt like a pipe dream, but Daniels needed to see for herself. In 2018, she left her career and moved from Salt Lake City, Utah to La Verne, California with her husband Kent and began working at one.

If passion remained after the hard work,

WRITTEN BY KATRYNA VECELLA

“You can try before you buy. If you find something you love,

TOP PHOTO ALLISON R A MIRE Z

you can take it home.”

Inside, the restaurant has jewel tones, unique wallpaper and oversized chairs to create a comfortable, casual spot for meeting friends over wine—the very thing Daniels did with her friends that inspired Flights Wine Bar. “Seeing people here doing that exact thing, laughing with their friends, creating that atmosphere and having regulars coming back that have embraced us from the get-go is really rewarding,” Daniels said.

The entrance to Flights displays a wall of more than 150 wine bottles available for no corkage at the restaurant or to take away at a discounted rate. “You can come in and browse and have a bottle here of anything we have,” Daniels said. “Or, if you do a flight or tasting—you can try before you buy. If you find something you love, you can take it home.”

At any given time, there are between fifteen and twenty wines by the glass available, and four flights to choose from—Lightside (whites), Darkside (reds), Local (Oregon and Washington wines) and Wanderlust (worldwide wines). Servers take the time to explain the region, tasting notes, interesting information about each wine served, and provide an opportunity for wine novices to learn more. Daniels has creative control over the wine she chooses and tastes each wine before adding it to the list. She does her best to fill the racks with small-production, family-owned boutique wineries that can’t be found at big chains, and works to constantly expose guests to new bottles. Price point is important at Flights; Daniels attempts to make wine accessible and offers competitive prices for bottles. “It’s easy to find a good $100 bottle of wine, but the sweet spot is finding a great bottle for only $30,” Daniels said.

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While wine is at the forefront of Flights, the menu is not overlooked. Chef Nick Ragazzo was born in an Italian-Jersey family, has run his own food truck in Texas and helped to open Indian restaurants both in Bend and Portland—a unique round up of experience perfect for Flight’s focus on upscale comfort food. Dishes are created to complement the flight pairings and are updated seasonally. A few popular items include the steak tartare (locally sourced from D&D Ranch), a smoky brisket that’s braised in house and the indulgent mac and cheese, full of surprise bites of seared ricotta.

Flights has a dog-friendly patio, ideal for a fall afternoon. Daniels also puts on events throughout the week including trivia, live music nights, Fried Chicken Thursday, Wine Wednesday all-day happy hour and occasional five-course pairing dinner nights. Each serves the greater purpose of Flights—to create a place that feels like home, where you can relax and explore the world of wine.

Kelsey and Kent Daniels, owners of Flights Wine Bar.

FLIGHTS WINE BAR 1444 NW College Way, Bend (541) 728-0753 flightswinebend.com

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EAT

EXPLORE CENTRAL OREGON

Restaurants in the region continue to be nimble, with many offering outdoor seating, takeout and dine-in service while following safety protocols. Central Oregon restaurants would love to receive your order. As always, buying a gift card is a great way to support your favorite eateries any time of the year. Contact individual restaurants for details.

PIZZA MONDO Pizza Mondo, a longtime locals’ favorite, has been serving award winning pizza from its landmark downtown Bend location since 1996. By the slice or whole pie.

Take-out and delivery available.

Seasonal pizzas, fresh salads and NW craft beer.

Enjoy a healthy breakfast, lunch or dinner on our patio. Sip on a smoothie, shake, glass of wine or beer on tap. Burritos, bowls, salads, wraps and so much more! Skip the line by ordering via our website.

811 NW Wall St., Bend (541) 330-9093 pizzamondobend.com

285 NW Riverside Blvd., Bend (541) 241-2926 activeculturecafe.com

POKE ROW

We are a Greek-inspired, fastcasual, family-run restaurant with an emphasis on healthy eating.

We feature fully customizable bowls and wraps, crafted from five different protein choices and over a dozen fresh veggies. Gluten-free and vegan options are also available.

2735 NW Crossing Dr. #105., Bend (541) 306-6796

20520 Robal Ln., # 120, Bend (541) 797-6554

ITALIAN inspired locally CRAFTED

BEND

Enjoy the View on our Riverside Patio

PASTINI.COM

KEFI FRESH

At Poke Row our focus is on fresh, high quality and healthy poke bowls! Orders can be placed online, deliveries through DoorDash or BendTakeOut and you can always come build your own bowl.

pokerow.com

OLD MILL DISTRICT

ACTIVE CULTURE

kefifresh.com

LOCAL IMBIBE FLAVOR

BEER

Proper Ales in a Proper Pub Sip on cask-conditioned ales in Porter Brewing’s cozy basement pub, The Cellar WRITTEN BY CHLOE GREEN

Tucked away just below the busy streets of downtown Bend is Porter Brewing’s newest location, The Cellar, a cozy basement pub reminiscent of those found across the pond in England. In fact, the eight hand-pump beer engines stationed behind the bar were all imported from old-school pubs in the United Kingdom and are part of what makes this brewery unique.

Avara and Daven Roberts, the husband and wife duo behind Porter Brewing, wanted to bring something a little different to the Central Oregon beer scene when they first opened their Redmond brewery in 2018. In lieu of the typical hoppy IPAs found on draft in breweries all over Bend, Porter Brewing is focused on 100 percent cask ales, which offer a more balanced and malt-forward flavor.

“The two main differences between cask ales and draft beer are the temperature and the carbonation.” Avara explained. This means that all of the ales are served at cellar temperature and, unlike taps commonly found in breweries, the hand pumps used at The Cellar don’t add any additional carbonation.

Not super well versed in cask ales? No worries. The popular Irish Red Ale, an easy-drinking beer that’s still packed with a ton of flavor, offers an excellent introduction and is one of Avara’s favorites. With its soft toffee and caramel sweetness, biscuity palate, and touch of roasted dryness to finish, it’s the perfect beer for a blustery fall evening. There’s no more fitting environment to enjoy it in than at The Cellar.

“We want anybody and everybody to come in and feel like they belong here.” Avara said of The Cellar’s inviting and comfortable atmosphere. The basement location, with its old stone walls and personal family artifacts make The Cellar a cozy spot to grab a 20-ounce imperial pint and chat up the person next to you. “We don’t have TVs in here and that was very intentional, we just wanted this to be a space where people can talk to each other,” Avara said. “That’s what a pub’s for, right? We’re not a sports pub. We’re a proper pub.” See porterbrewingco.com.

Irish Red Ale

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Back Deck

new & next

ART + CULTURE + AESTHETIC

C U LT U R E

Stepping into Tradition Madras High School’s Native American Student Union learns to make moccasins WRITTEN BY LYDIA HAGEN

B PHOTO KEVIN PRIETO

ehind every piece of clothing comes a history book of culture, beauty and significance. At Madras High School, the Native American Student Union which runs under the support of the Papalaxsimisha program—and began after partnership with Gordon Scott from OHSU’s On Track program—now offers classes in moccasin making. Jillisa Suppah, a NASU mentor, said that Papalaxsimisha roughly translates to “together for education,” which is a nod to the goal of NASU as well: to give Indigenous students a space in school to celebrate their heritage through art and education.

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From left: Charlene Dimmick, Jillisa Suppah and Mable Jackson

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One mentor, Charlene Dimmick, learned how to make moccasins from her grandmother, which gave her the idea to pass the skill to students. “Towards the end of the school year we were talking about how students may or may not have their own moccasins,” she said. “A lot of our people stopped the practice or never had the opportunity to learn.” Now, rotating between the lunch hour and every other week after school—and in the summer—students have gone to the classroom of English teacher Clark Jones and learned from NASU mentors how to make the traditional footwear. These classes have also been a place for students to learn basket weaving and beading.

Dimmick explained that the mentors are teaching the style of moccasins that come from the Plateau region near the Columbia River; this is the same style that Dimmick’s grandmother taught her.

Suppah said that it eventually only takes a couple of hours—without any beadwork—to complete the moccasins. However, she’s noticed that for beginners and students, it can be intimidating on their first try. For example, sharp needles are used to poke through the thick material. “[Students are] using buckskin (deerskin), cut beads and seeded beads, with thread and beeswax,” she said. The fully embellished final products are a tangible representation of heritage carried into modern day. After hours of meticulous handiwork, vibrant, colorful beading and intricately threaded designs pop against the shoes’ soft material.

Although the class is meant for NASU students to learn and create, the lasting impression of passing a relic from the Plateau Native American culture does not stop at the high school level. “I’m new. I am learning all I can from Jillisa and Charlene. Being around the students has been a real blessing,” said Mable Jackson, another NASU mentor. “There’s so much talent within our community and [the students] are able to share it.”

Dimmick mentioned that a dream of hers is for students to eventually end up creating their own regalia during their time in the classroom. For now though, her hope is to “teach as many kids as I can who may not have that person to learn from.” The heritage and legacy of these moccasins lives on in the efforts of the students and mentors of NASU; the goal among the experience being that more Indigenous students will learn the craft, and that the moccasin tradition will carry well beyond the classroom.

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PHOTOS KEVIN PRIETO

“There’s so much talent within our community and [the students] are able to share it.”

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Time to Unplug

Come to a place we think is a little slice of heaven. Camp Sherman, the hidden gem of Central Oregon, is waiting to greet you and your family. The majestic Metolius River flows under a tall canopy of Ponderous Pines, Larch, Fir and Cedar trees. Fly-fishing, camping, hiking, mountain biking and wildlife viewing are favorite pastimes. For more information on lodging and our area visit MetoliusRiver.com

ARTIST

PROFILE

Truth and Optimism Lloyd McMullen Shapes today’s art from yesterday’s castoffs PHOTO BY CAROL STERNKOPF

WRITTEN BY LEE LEWIS HUSK

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“I want to remain optimistic; my work is hopeful. These times demand truth and tenacity.”

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loyd McMullen’s home studio is up a narrow set of stairs leading to a room crammed with discarded objects that she transforms into works of art. It’s her “fortress of solitude” that might also be described as a mini scrapyard, a chaotic mélange of scrap metal, string, wire, lamp parts, old Vogue and National Geographic magazines, vintage dress patterns, broken glass, acrylic paint and all kinds of tools.

The space testifies to a lifelong habit of rescuing odd objects that she reshapes to reflect today’s world. A common theme of McMullen’s artwork and life is metamorphosis and transformation.

A second-generation Oregonian, she grew up near Portland in the 1950s and ’60s when young women learned homemaking skills, such as sewing clothes from pattern books.

“If you wanted to be one of the cool girls, you could buy fabric and a pattern with a cool girl on the package cover,” she recalled.

“It promised a metamorphosis to becoming that cool girl image.”

From an early age, McMullen was recreating herself. Raised by a literaryoriented family (her dad was editor of the Gresham Outlook newspaper), she made art in secret and entered a contest where she won a scholarship to an art school that ended up being too expensive to attend.

Instead, she earned a journalism degree from the University of Oregon in 1976.

Still interested in art, she spent a year at Lane Community College. A visiting professor from the San Francisco Art Institute, Alan Crockett, inspired her to depart from hyper-realistic drawings to more impressionistic images and colors.

For the next several years, she toggled between jobs in journalism and graphic arts in Eugene until she married and moved to Redmond in 1984. Art in Central Oregon in the late ’80s was dominated by landscape, wildlife and Western themes. McMullen— who around this time changed her name from Carol to Lloyd in response to studies showing bias against artists with feminine names—joined with other artists to focus on more contemporary art. They formed Artists Local 101 and started off with a novel format to display local work.

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ARTIST

“To Bee (or not)”

PHOTOS BY GARY ALVIS

“A New Day”

“The More We Share”

They bought two vintage cigarette vending machines refurbished to dispense hand-painted art on blocks cut to the size of a cigarette package. A buyer could put $4 in the machine and take home an original piece of art. The heaviness of the machines and difficulty of moving them from various locations eventually scuttled the project.

Local 101 however, still grew its membership and held innovative exhibitions in random locations over the next ten years. “We partnered together to instigate contemporary art,” McMullen said.

“This rowdy, random group had some of the best artists in town and a lot of stuff came out of it.”

McMullen and others delved into “Trashformations,” an American art movement of the late 1990s and 2000s that prized artwork made from recycled materials. They held a “Trashformations” exhibition outside in the Old Mill District and Bright Place Gallery which is now closed.

“Lloyd has helped to push the edges about what art is in our community,” said Susan Luckey Higden, fellow artist, manager

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and member of Tumalo Art Co. in the Old Mill District. “Her art is earthy, urban, relevant, wryly humorous and has layered meanings that defy the obvious. Deep conviction runs through every project she does.”

“My art is mixed media and found objects,” she said. Pieces slated for her upcoming show entitled “Brave New World” include a barracuda made from found a fishing net and a six-foot-long cockroach, along with a 3D porcupine and smaller wall studies of moths, bees, a hummingbird and an owl.

“The show explores how we adapt to survive in our changing world,” she said, citing climate change, COVID, gun violence, rising bias and hate crimes as well as personal loss. “Everyday dawns with new challenges. What’s next? I want to remain optimistic; my work is hopeful. These times demand truth and tenacity.”

“Brave New World,” opens October 9 at Central Oregon Community College’s Rotunda Gallery.

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your fall

in play

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Every day of every season, there’s something for you at Bend Park & Recreation District.

You’re invited to come play, learn and refresh in any one of hundreds of opportunities.

Check online for: • Fitness

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• Roller & Ice Skating

• Swimming

• Childcare

• Arts & Enrichment

For more information and to register, visit bendparksandrec.org

MURAL

AESTHETIC

Mosaic Project Unveiled at Pine Meadow Ranch WRITTEN BY LYDIA HAGEN

From left: Rochelle Schueler, Kellie G. Hoyt, Brenda Gratton, Line Bergene and Lynn Adamo.

PHOTOS BY LOMA SMITH

I

n the culmination of a three-year project, Bend mosaic artists Rochelle Rose Schueler and Lynn Adamo unveiled a sevenpaneled mosaic entitled “Re-Imagine” at Pine Meadow Ranch Center for Arts and Agriculture. The completion of the mosaic took place after a month-long Mosaic Artist Residency program led by Schueler and Adamo—who had previously completed three inner panels together. “I was happy to have created an opportunity for three [other] mosaic artists,” Schueler said. For the summer residency program, the three artists: Line Bergene of Norway, Brenda Gratton of Madison, Wisconsin and Kellie G. Hoyt of Minneapolis, Minnesota, were selected to help complete the

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project. The team set out to create a mural inspired by the historical round barn on the ranch property and the landscape around it.

They created tiled interpretations of elegant aspen trees and the nearby Whychus Creek. The mural was comprised of surplus remnants from Kibak Tile in Sisters along with rocks gathered from Whychus Creek and the surrounding area. “Re-Imagine” can be seen on the property at Pine Meadow Ranch—home of the Roundhouse Foundation in Sisters, Oregon. The Roundhouse Foundation supports programs that inspire creativity, connect people with a sense of place and ensure sustainability of Oregon’s rural communities. See ROUNDHOUSEFOUNDATION.ORG.

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SHOP

EXPLORE CENTRAL OREGON

BRONWEN JEWELRY

EXPEDITION CLUB

Artisan jewelry designed for active women. Delicate and durable, our jewelry is handcrafted in Bend and embodies the spirit of travel and adventure. Our sunny downtown store also sells a beautifully curated selection of unique artisan gifts from near and far.

Expedition Club & Supply is a new outdoor hobby shop and adventure club, providing curated gear and custom experiences for astronomy, birding, rockhounding, foraging, photography, and more.

Come by for a tour and learn about membership.

124 Minnesota Ave., Bend (541) 640-4509 bronwenjewelry.com

5 NW Minnesota Ave. #106, Bend (541) 316-3761 expeditionclub.co

CONFLUENCE FLY SHOP

VOLTAIRE CYCLES

Flyfishing enthusiasts and craft beer fans alike – have a new spot to grab a pint! Come enjoy a cold beer from our 8-tap bar, relax on our outdoor patio, peruse our huge collection of products, consider a guide trip, or let us tempt you with pictures from our most recent flyfishing adventure abroad!

Voltaire Cycles is a specialty bike shop specializing in cycling solutions including electric-assist, recumbents, trikes, cargo & special needs. If there is a transit need, we have a cycling solution.

Your choice for electric fun.

375 SW Powerhouse Dr. #100, Bend (541) 678-5633 confluenceflyshop.com

2755 NW Crossing, Ste. 113, Bend 1-844-394-3809 voltairebend.com

support your park

Crater Lake national park EW! license plate Nnew

donor Information@CraterLakeTrust.org

Show your support for Oregon’s only National Park by purchasing the newly updated official Park Plates directly from the Oregon DMV. Your funds support Park Programs including the Crater Lake Science and Learning Center.

Back Deck art & culture classical music

Concerts in the Wild Created by pianist Hunter Noack in 2016, “IN A LANDSCAPE: Classical Music in the Wild” is an outdoor concert series that transforms American landscapes into immersive live music venues. Noack’s Steinway grand piano travels to national parks, urban greenspaces, working ranches, farms and historical sites on the back of a flatbed trailer.

Noack and his grand piano have performed more than 150 concerts in seven states with a variety of streams, oceans, mountains, deserts and fields acting as backdrops. To ensure that nothing is lost to the acoustic challenges that come with performing in the wild, concert goers receive wireless headphones that transmit music directly to their ears. Attendees are encouraged to stretch out on picnic blankets, roam through the surrounding landscape and even lie directly beneath the piano. With most of these concerts happening near rural communities, the audience tends to be as diverse as the landscapes themselves.

Noack is dedicated to making the world of classical music more accessible and welcoming which is why he created the Good Neighbor Program. Through a sponsorship from the Oregon Parks and Recreation Department, the Good Neighbor Program has been able to make a number of free tickets available to those who otherwise would not be able to attend a classical music concert.

The IN A LANDSCAPE 2022 tour will conclude with concerts September 3 and 4 (Fort Rock); September 6 and 7 (Smith Rock); September 24 (Warm Springs); and October 25 (Imperial River, Maupin). See inalandscape.org .

PHOTO ARTHUR HITCHCOCK FOR IN A L ANDSC APE

art

museum

Art Show at the High Desert Museum

Children’s Museum of Central Oregon to Launch Capital Campaign

The annual “20-Dollar Art Show,” presented by Bright Place Gallery, can be found at the High Desert Museum through October. Dubbed “Bend’s Biggest Little Art Show,” it originally debuted in fall 2013 as a way for local artists to showcase and sell their work in a low-pressure environment. Its mission is to uplift local artists while also making the art buying experience more accessible and affordable for patrons. The “20-Dollar Art Show” originally featured sixty pieces of art and continues to grow each passing year. In 2022, there will be more than 2,000 pieces of original art available for purchase at twenty dollars per piece. All of the proceeds go directly to the contributing local artists.

The show opens with a ticketed event on October 28 at the High Desert Museum that includes live music, food and drinks.

The exhibit will run daily from October 29 through October 31. See brightplacegallery.com. highdesertmuseum.org .

The Children’s Museum of Central Oregon will launch a capital campaign this fall to create a home for an interactive children’s museum in Central Oregon. Children’s Museum of Central Oregon, a 501c(3) nonprofit, has been operating as a museum without walls since 2015 and ended all programming in 2020 due to the COVID-19 pandemic. A new board of directors has re-focused their mission to create a brick and mortar museum with a goal to open in spring of 2026. A capital campaign will raise funds to directly support the development and construction of the museum, the hiring of staff, creation of exhibits and the development of STEAM-based interactive programming for children ages 0-12. STEAM concepts are those in the areas of science, technology, engineering, arts and mathematics. “Studies show that understanding STEAM concepts begins in infancy, but engagement and play opportunities based on these concepts often lag for young children (0-10),” said Board President Kenady Wilson. “We envision a place where all children have access to play that enriches their development.” See cmcoregon.org.

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PARTING #THISISBEND SHOT

Nothing is worth more than this day.

PHOTO SYDNEY CYRUS

—Johann Wolfgang von Goethe

Aerial view of Smith Rock Ranch

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Old Mill District/saxonsfinejewelers.com

A WEALTH OF STORIES

Celebrating Milestones We’ve been alongside Lila for many ups and downs, weddings and graduations, grandchildren’s birthdays, and even the passing of her husband. Through it all, we were there whenever she and her family needed us, managing her finances to give her peace of mind.

Now, her 80th birthday was cause for celebration!

We knew it was an important day, a very special occasion. So, we ordered a huge bouquet of beautiful flowers and a gift card to the best local restaurant, then drove across the state to deliver them personally.

At ASI Wealth Management, it’s stories like this that fuel our passion to help others live their best lives.

We’re proud of the work we do and we’d love to tell you more about how we could help you.

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