The Gorge Magazine - Fall 2015

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HARD CIDER It’s Here, It’s Now


HOME+GARDEN “Tiny House” Living

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Visit Historic Downtown

TROUTDALE the gateway to the gorge TAKE EXIT 17 OFF I-84

Visit our many Specialty Shops, Art Galleries, Antique Shops, Fine Restaurants, and more!

Taste of Village Chinese RestauRant & Lounge

Two floors full of: Kitchenware, Glass, Native American, Pottery, Furniture, Primitives, Toys, Artwork & more! public parking available behind antique mall

Open Daily Mon-Sat:11-5:30pm Sun: noon-5pm

(503) 674-6820 359 E. Columbia River Highway

{ Cantonese and Mandarin Cuisine }

277 East Columbia River Hwy Appointments (503)-328-8455

oRDeRs to go: (503) 666-7768 302 e. historic Columbia River hwy sun-thur, 11-10pm • Fri & sat, 11-10:30pm

gifts HomE dECoR EspREsso

Troutdale Vision Clinic (503) 618-9394 319 E. Historic Columbia River Hwy

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Eye exams, diagnosis and treatment Eyewear styling to fit your lifestyle Most insurance accepted

(503) 492-3897 • 226 E. Historic Columbia River Hwy

café • gifts • candy • souvenirs espresso • ice cream parlour

(503) 492-7912


8/26/15 11:12 AM

FALL-A PERFECT TIME FOR SUP Come see us at Big Winds. We stock one of the largest selections of SUP boards in North America – and we test them all so we can advise on the perfect set-up for your budget and needs.

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2016 GEAR arriving.

photo: Gorge-Us Photography

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Visit our Shop or Website


Amazing deals on all of our 2015 Demo and Rental boards on sale too!


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SINCE 1994


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ripe p.46

46 RIPE The fast-growing hard cider scene in the Gorge—where fruit, artisanal creativity and a devotion to the authentic proliferate —is set to go big BY DON CAMPBELL 56 A NEW HOME FOR FISH A brand new facility expands the scope of the community food bank BY MADDIE TICKNOR 60 GORGE TRIATHLON CLUB A PHOTO ESSAY BY PALOMA AYALA



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Discover your adventure…experience ours! MARYHILL WINERY Wine Press Northwest’s “2015 Pacific Northwest Winery of the Year”, 50+ award-winning wines, Tuscan-style terrace with views of Mt. Hood, Bocce, picnicking, live music every summer weekend from 1pm-5pm, tasting room, gift shop. (877) 627-9445 • 9774 Hwy 14 • Goldendale

TRELLIS Fresh Flowers & Gifts We provide unique fresh cut flower arrangements delivered with a smile. We are known for our exceptional service and attention to detail that we put into each arrangement. Give us a call for expert floral guidance! (509) 493-4844 • 165 E Jewett Blvd • White Salmon



Find specialty groceries and meat, local produce, gifts and cards, local arts and crafts, local wine selection, hard ice cream. We are also a garden center and feed, grain, pet supply store. Visit Angel’s Bakery inside for fresh pastries, pies, breads, cake.

Delicious, locally roasted, fair trade, organic coffee, and fresh pastries. For lunch try a savory panini or wrap with a fresh organic green salad. We also serve local wine and NW beer. Dine inside or on our private patio. Ask about our catering services.

(509) 493-2636 • Find us on Facebook 806 West Steuben St • Bingen

(509) 281-3100 • 120 West Steuben St • Bingen



The Lyle Hotel Restaurant & Bar is a historic railroad hotel that has been newly renovated. Nightly stays and local delicacies in the heart of wine country. Wine tasting, fresh local beers, cider, small plates & dinner served Wednesday through Saturday.

Natural meats, artisan cheeses, charcuterie, local organic produce, fresh sustainable seafood, salads, deli platters, entrees, sandwiches, boxed lunches, gluten-free and vegetarian options, eco-friendly household products, wine, beer, serving beer on tap.

(509) 365-5953 • 100 Seventh St • Lyle

(509) 637-6886 • 320 E. Jewett Blvd • White Salmon



Come visit our farm and discover the warmth of alpacas and the beautiful products we create with their luxurious fleece. We offer: • Alpaca Sales • Wearable Art • Alpaca Products • Fiber Art Classes

Integrating chiropractic, soft tissue therapy, sports injury rehabilitation, and nutritional guidance. Kula’s active treatment approach bridges the gap from pain to performance.

Set up your personal farm visit at (541) 604-5765 •

(509) 493-4000 • 410 E. Jewett Blvd • White Salmon

VISITOR INFORMATION CENTER: 1 Heritage Plaza, White Salmon, WA 98672 • (509) 493-3630 •

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outside 64

THE BOUNTY OF BONNEVILLE Much more than a dam awaits visitors to this historic site By Adam Lapierre

arts+culture 68

TRANSFORMATIVE ART Mosier artist Alan Root draws on family history, and its relics, to create his sculptures by don campbell

wellness 72

38 8

DOCTOR’S ORDERS Veggie Rx program aims to help those with “food insecurity” By Ben Mitchell



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At Cooper Spur Mountain Resort you’ll be sure to fall in love with the charming tavern and rustic log cabins. Draw a 30-mile circle around our cozy community restaurant and chances are your meal is sourced from a combination of the outstanding farms, ranches, wineries and breweries that are a part of the Hood River Valley’s culinary renaissance. Take a break and a short escape, just 22 miles from Hood River. We’ll be waiting for you. � Perfect Wedding Destination � Historic Lodge � Winter shuttle service available to Mt. Hood Meadows

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Creative Director/Graphic Designer

MICKI CHAPMAN Advertising Director

JENNA HALLETT Account Executive


Account Executive


Don Campbell, Viki Eierdam, Eileen Garvin, Adam Lapierre, Kacie McMackin, Ben Mitchell, Maddie Ticknor



Headwear & Accessories

Paloma Ayala, Jock Bradley, Emma Browne, Adam Lapierre, Kacie McMackin, Ben Mitchell, Michael Peterson, Kay Schacher, WazMixPix


SOCIAL MEDIA instagram/thegorgemagazine pinterest/thegorgemagazine

THE GORGE MAGAZINE PO Box 390 • 419 State Street Hood River, Oregon 97031

We appreciate your feedback. Please email comments to: available at


Doug’s Hood River

101 Oak Street, Hood River


316 Oak Street, Hood River

The Gorge Magazine is published by Eagle Magazines, Inc., an affiliate of Eagle Newspapers, Inc. 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 Eagle Magazines, Inc. Articles and photographs appearing in The Gorge Magazine may not be reproduced in whole or in part without the express written consent of the publisher. The views and opinions expressed in these articles are not necessarily those of The Gorge Magazine, Eagle Magazines, Inc., Eagle Newspapers, Inc., or its employees, staff or management. All RIGHTS RESERVED. PRINTED IN THE U.S.A.


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Live where you play.

FALL 2015 prices stArting At



Copper West Properties/Bill Irving, broker 503.816.9251

Low-maintenance, easy access to recreation! Contemporary 2-3 bedroom homes

Windermere/Tim Donahue, broker 541.386.3078

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fly mT. hood



SCeNiC flighTS

or a region as relatively small as the Gorge, we’re enviably resource rich. Whenever something rises in the collective conscience, we always seem to have the means to become a player. Outdoor recreation of every sort? Yep. Wine? Check. Craft beer? Uh-huh. Farm to table cuisine? Super. The latest trend sweeping the (beverage) world is hard cider, and it turns out we’ve got that, too. In fact, with all the fruit trees in our own back yard, we’ve so got that.

Photo by RAB Imaging

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Flights daily over the Columbia River Gorge and Cascade Mountain Range

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Hard cider, which took a few-hundred-year hiatus after its last heyday as the preferred beverage of our colonial forebears, is back. Big time. According to the Washington, D.C.-based Beer Institute, production of hard cider in the U.S. more than tripled in three years, rising from 9.4 million gallons in 2011 to 32 million gallons in 2013. And the apple-centric Northwest has become the de facto Cider Central. So here we are once again, poised to be a little guy playing in the big game. It’s not a new phenomenon for us, but it’s exciting just the same. Writer Don Campbell explores all things cider, including a few of the cideries that have sprung up in the Gorge of late (page 46). This is surely a story that will continue to be written. This brings me to a paradox that plays out in the pages of this issue. In our seeming land of plenty, there are some—probably more than we think we know—who don’t have enough. We take a look at two Gorge endeavors—the FISH food bank and its new Hood River facility (page 56), and a program called “Veggie Rx” spearheaded by the Gorge Grown Food Network (page 72)—that are aiming to reduce “food insecurity” in our communities. The programs are not only trying to alleviate hunger for those most in need, they’re trying to do it with healthy food choices—including helping to fulfill food needs by providing garden fresh produce and food from local farmers’ markets. Seems like a win-win. This issue brings some style changes to the magazine. We thought it was time for a little freshening. There are still the same wide variety of stories you’ve come to expect inside these pages, with just a little different look. We think you’ll like it. May autumn bring all the bounties of the harvest season to you. And maybe a little rain to our beautiful, though parched, Gorge. (But not before the wine grapes are off the vines, please.) Cheers!

FALL 2015

Janet Cook, Editor

HARD CIDER It’s Here, It’s Now


HOME+GARDEN “Tiny House” Living

ABOUT THE COVER Photographer Michael Peterson took the photo of Silas Bleakley and Kristina Nance of Rack & Cloth cidery in Mosier in front of their foudre, which is used to ferment and age their hard cider. The oak foudre was imported from France, where it was formerly used for wine. (

People's stories of hope and courage as they deal with cancer


The Gorge Magazine is being produced by an environmentally conscientious group. Our publication is printed with text paper that is produced by a local mill located in West Linn, Oregon. West Linn paper mill and Journal Graphics, our publication printer, both follow FSC (Forest Stewardship Council) practices in the manufacturing and the printing of our product. This publication is also produced with soy based inks. When you have read this issue please pass it on to a friend or recycle it. Together we can make a difference in preserving and conserving our resources.


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There’s No Higher Calling

Enthusiasm for science, technology, engineering and math is created organically through hands-on learning and engagement with passionate mentors. Insitu takes pride in inspiring the next generation of innovators through our annual RoboFlight Academy. For further information, contact

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OUR GORGE person of interest p. 16

business highlight p. 18 best of the gorge p. 20 home+garden p. 24 locavore p. 28 style+design p. 32 roadtrip p. 36 wine spotlight p. 38

Erin and Ben Roby take in the view of the Hood River Valley’s East Hills from their front porch p. 24 Photo by Jock Bradley THE GORGE MAGAZINE : FALL 2015

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Dr. Jean Cypher (left) holds an owl coming out of anesthesia after a wing surgery. A red tail hawk takes off (right).

Dr. Jean Cypher

The founder of the Rowena Wildlife Clinic works tirelessly for the wild animals of the Gorge BY MADDIE TICKNOR • PHOTOS BY BEN MITCHELL


hile driving or biking on Highway 30 between Mosier and The Dalles, you may spot an eagle soaring above you, notice the silent grazing of a herd of deer, or hear the determined knocking of a busy woodpecker. The extensive wild habitat of the Gorge allows people who live and vacation here to have the privilege of witnessing precious moments in nature. But our growing population has presented new pressures on the native animal species that inhabit the region. The Rowena Wildlife Clinic serves as a care facility for injured and abandoned wild animals, working to bridge the gap between wildlife and people where the two have literally collided. Tucked between the basalt cliffs of the Gorge and the rolling hills that make up much of Eastern Oregon, the clinic is a temporary home to roughly 300 animals per year. Dr. Jean Cypher is the founder and resident veterinarian of the clinic. Living in a modest apartment connected to the clinic, Cypher has dedicated her life to caring for the wild animals that are brought in with conditions ranging from


broken wings to chronic seizures. Cypher opened the clinic in 2000 when she noticed a need for a wildlife care clinic in the area. A native Texan, she worked in wildlife rehabilitation before attending veterinary school at Washington State University. Since then she has tapped into a seemingly inexhaustible passion for animal healing. Known at the clinic as “Baby Season,” spring and summer are busy times for Cypher and her team of volunteers as young animals are often involved in car accidents and other collisions. Once the animals are in the care of the clinic, Cypher explains, “You usually know if they are going to make it within the first three days.” Animals who make it beyond the first three days are slowly released into larger areas in order to build up strength and regain foraging abilities. Cypher works with them to therapeutically heal spinal injuries and damaged wings, and to return them to a healthy weight. Then, the goal is to release them. “We try to put them back where they came from. For territorial birds, we put them back in their territory,” she says. A volunteer at the clinic, Susan Lestock, notes the connection that forms between an animal and its rescuers. “We often take an animal back to where the rescuer found it,” she says. “This forms a connection between the human community and the native species in the area. People become connected to the animals they save. It helps people become connected to their environment.” Birds are typically kept in small cages until they have enough strength to be put in larger cages or released. Cypher describes her typical daily schedule during the summer months: “The baby birds, if we have any more than two or three, you can hear them at dawn, begging. And so you get up at dawn. There are a bunch of nocturnal animals that want food after it gets dark. So you can get really tied down. It’s like the life of a dairy farmer.” On any given day, Cypher might see a fawn suffering from injuries inflicted by a dog, an owl found covered in diesel fuel, and a golden eagle with damaged wings. Knowing how to care for wild animals can prove challenging as most veterinary technology is aimed to serve domestic and farm animals. “Veterinary medicine is starting to catch up,” Cypher says, “but there are still so many things—I’m trying to treat a deer and I have goat medicine, I’m trying to treat a bobcat and I’m looking at cat medicine. It’s crazy.” Cypher’s schedule gets more manageable


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as the weather turns colder. “I’ve come to appreciate bad weather because people tend to find more injured animals when it’s beautiful outside,” she says. This means that the upcoming months could offer some respite after the busy summer season. “After fall migration, if I don’t have too many fracture cases, then things free up,” she says. “By November, I can usually be done with chores by 2 o’clock in the afternoon. Then I might have one or two surgeries, and then the rest of the day is free.” In the coming years, Cypher hopes to find another veterinarian to help her at the clinic. “I should really try to not be so hands-on all the time, my eyesight’s already bad,” she says. “I’m starting to worry about the animals.” Chaotic and unpredictable, working with

injured wild animals proves taxing, but it has its rewards. Watching an animal heal and regain its personality is gratifying. And the work is not without humor. Lestock jovially advises, “If anything flies at you, just duck and cover,” before setting out some cheese cubes for a raven with a recovering broken wing. A post-it note on the cage of a healing duckling warns, “Caution: Duckling hops and runs faster than greased lightning!” Cypher works tirelessly to “reverse the negative impact of man on nature,” something we can all see reflected in the vibrant wildlife community that dwells in the Gorge. For more information, go to

Maddie Ticknor is an editorial intern with The Gorge Magazine and a student at Lewis & Clark College in Portland.


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To Walk in the Woods

Twin Oaks Construction builds trails around the Northwest from its base in White Salmon BY JANET COOK


very Hoyt was born into the family business. His parents, Daryl Hoyt and Krista Thie, had started a trail building company in the late 1970s after meeting at Fairhaven College in Bellingham, Wash. They had grown their fledgling company from its first gig doing trail maintenance through 50 miles of wilderness in the North Cascades using little more than crosscut saws and shovels—which netted, after all was said and done, about a dollar an hour—to where the couple was supporting themselves with trail work contracts. So when Avery came along in 1983 during the height of the summer trail work season, his dad was working on a job in North Cascades National Park. After a couple of weeks in the wilderness, Daryl hiked out to check on Krista and pick up supplies. As it happened, Krista went into labor after he arrived so he drove her to the midwifery center where she would give birth, but insisted on stopping en route to pick up items for the trail job—some-


thing Krista still teases him about. After Avery’s birth, he hiked back into the woods. Two weeks later, Krista hiked 10 miles with newborn Avery into where Daryl and his crew were working. “I thought I could help,” Krista said, chuckling at the memory. “I did, but mostly around camp.” She and Avery stayed for two weeks before hiking back out. More than 30 years later the family business, Twin Oaks Construction and Metalworks, is still going strong. Based in White Salmon, where Daryl and Krista first bought property in 1976, Twin Oaks is one of the oldest trail building companies in the region. Avery, now 32, has been working with his parents off and on since he was a kid and is now taking on a bigger role in the company. “I’m interested in doing the second generation of it,” he said. After graduating from Columbia High School in White Salmon, Avery dabbled in various pursuits. He did a stint in college, studied massage therapy

and played in a hip-hop band. He traveled abroad. But he pined for the work his parents did. “Through all the different things I’ve tried on, I still found myself drawn to being outside and being really physical,” Avery said. “I’m just really drawn to this line of work.” For the last five years, he has been working for Twin Oaks full time. Avery is poised to take the helm of the company at a time when much has changed in the trail building world. “The jobs are different now than they used to be,” Avery said. “Federal money and Forest Service work has dried up. Resources have moved.” While they still get some work that way, in the last few years Twin Oaks has had large jobs with entities such as the City of Portland and Washington State Parks. Land trusts and even private landowners also provide a share of Twin Oaks’ work these days. What hasn’t changed is the simple hard work involved in trail building, and the need for skills and expertise that have taken years to hone. Daryl and


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Krista learned on the job in the early years. The independent trail building business was relatively new when they started, and they headed out on their first jobs with basic hand tools, learning how to build trails with proper grading and drainage. Each new job brought new challenges—and new opportunities to broaden their skills. During their second year in business, they learned how to blast. Not long after, a trail job required building

and the Lewis River. Each trail project, no matter how big or small, is, for Daryl, a chance to create a place where people can experience nature. “A trail is not just a way to get from point A to point B,” he said. “It’s an experience in itself.” He knows people experience nature differently when they’re able to hike on an obstacle-free trail that melds into the natural landscape. “That’s what we’re aiming to achieve,” he said. For Avery, who is pouring himself into all aspects

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Work on a steel bridge in Portland’s Marquam Park (left). Daryl Hoyt, Krista Thie & Avery Hoyt (inset). Clockwise from above: Avery Hoyt; At work on a new bridge at Troublesome Creek, Wash.; Daryl Hoyt helps build an access trail for the BPA in the Gorge.

Hood River $975,000: Custom home on 5 acres plus 8.07 acres w/doublewide. Total 13.07 acres, 2 tax parcels must be sold together. View of Mt. Adams, granite countertops, formal living & dining rooms, 3 car attached garage. 3BR, 3.5BA, 3802 sqft

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a 70-foot log bridge over a river, so they learned how to do that. “We’ve had a lot of great teachers,” Krista said. Each job, with new challenges successfully mastered, allowed them to bid on bigger and more complex jobs. After their first suspension bridge, they won a contract to repair five suspension bridges on the famed Lolo Pass Road in Idaho. Their work has taken them all over the Northwest but Daryl, Krista and Avery have also worked on several projects in the Columbia Gorge, including the Mosier Plateau Trail, the Tom McCall Preserve, Beacon Rock

of the job, the part he loves most is being out on the trail, working with his parents and other members of their crew. “With a team that’s working well together, you can accomplish some pretty amazing things.” Being surrounded by nature is where Avery feels most alive. “When you’re out in the wilderness with no motors, no cellphones, no iPads or iPods—everything just goes away,” he said. “It’s pretty special.” Creating trails where others can experience that, too, is something he hopes to be doing for a long time to come. For more information, go to

(541) 490-5099 • (800) 544-1930 Oregon & Washington Broker


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Music Festival


The Music Festival of the Gorge takes place at the Hood River Waterfront Park Amphitheater on Sept. 19. Local bands will play from 1 to 10 p.m. The day’s entertainment starts with a kid’s hour from Molly’s Music, and will be followed by a series of local bands playing a variety of musical genres all afternoon and evening. The festival concludes with a two-hour set from Hood River native Tony Smiley, the Loop Ninja. The festival is a fundraiser to support school music programs in the Hood River Valley through the Matt Klee Scholarship Foundation. Facebook/music festival of the gorge

Wrapping Apples One by One by Vicki Shuck

Art of the Harvest


The Columbia Center for the Arts celebrates the rich agricultural bounty of the Gorge with its September show, Farm to Fork—Art of the Harvest. Seventeen artists from Oregon and Washington exhibit work in a variety of media that depicts all aspects of harvest, from illustrations of scenes behind the scenes at local farms, to interpretations of the harvest, to finely crafted implements of the dining table. The show offers a visual return to our ancestral tradition of harvesting our food directly from local farms to local forks. The show runs Sept. 1-27.


Hops Fest

3 Courtesy of Hood River Chamber of Commerce


The Hood River Hops Fest is an annual celebration of beer’s bitter friend, freshly harvested hops. Since 2003 brewers have gathered each September in downtown Hood River to share their fresh-hop beer creations in what has become one of the most popular events of the season in the Gorge. This year’s party is Sept. 26, from noon to 8 p.m. The family friendly event features a variety of food vendors, a day-long line-up of live music, and arts and crafts vendors from around the Northwest. More than 40 breweries will be serving over 60 fresh hop beers.


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Live Music at Skamania


Skamania Lodge in Stevenson, Wash., hosts its popular Live Music Series through October. Held each Sunday on the patio, the series brings a host of musical talent and genres to the central Gorge, from R&B and Blues artists to Country Western and Pop/Rock performers. The performances are free, with food and drinks available for purchase.

Brent Rogers and Karen Miller

Harvest Fest


The old-fashioned, three-day Hood River Valley Harvest Festival is the Gorge’s biggest fall festival. This year’s event is Oct. 16-18 on the Hood River Waterfront. More than 100 vendors offer a cornucopia of seasonal produce and food, wine, cider and beer tastings, and local arts and crafts. There are also family-friendly activities and live music. Festivalgoers can load up on boxes of Hood River favorites, including fresh pears, apples, pumpkins, berries and flowers, and a smorgasbord of foods, from pies and jams to smoked salmon and chocolate-covered cherries. In addition, visitors can browse an array of arts and crafts by regional artists, including glass, wood sculpture, ceramics, photography, jewelry, fiber art and more. Ben McCarty

Hood River Fly-In


The Western Antique Aeroplane and Automobile Museum in Hood River hosts its annual Fly-In on Sept. 12-13. The event brings hundreds of antique airplanes and their pilots from around the region. Planes fly in to the Hood River airport and are on display at WAAAM for the public all weekend. The event includes a pancake breakfast both days, food vendors, activities for kids, and opportunities to ride in a historic bi-plane and other aircraft.

Courtesy of Hood River Chamber of Commerce


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Gorge Kids Triathlon

Adam Lapierre

8 Adam Lapierre

Fruit Loop


Fall is great time to hit the Hood River County Fruit Loop. Fruit stands along the 35-mile loop are in full swing, and many farms along the way offer U-pick apples and pears during the fall harvest season. Along the loop are also several wineries and cideries as well as alpacas, a chestnut farm and more. Don’t miss the Pear Celebration along the loop on Sept. 19-20.

The 5th Annual Gorge Kids Triathlon returns to Waterfront Park in Hood River on Sept. 20. The event is a fun and safe entry-level triathlon open to all elementary aged kids. Three separate start waves accommodate skill levels for K-5 kids: beginning, intermediate and advanced. The levels are designed to allow kids of all skill levels to participate. The swim portion is inside the designated swim park, and non-swimmers can run or walk through shallow water along the shore. The bike and run courses are within the park, and are closed to traffic. The Gorge Kids Tri is a fundraiser for Hood River County elementary schools; all proceeds go to enhance physical education programs and promote health and fitness.

Gorgeous Gals Ride


This annual all-women’s bike ride on Oct. 3, featuring four distances to choose from, benefits HAVEN of the Gorge, a nonprofit in The Dalles that serves victims and survivors of domestic violence. The 13-mile “Hope on Wheels” is for novices and is great for moms and young daughters. There’s a 20-mile “Girlfriends Ride,” a 40-mile “Sisters of the Road” ride, and, for the more adventurous, “A Chick Trip,” which takes cyclists on a 60-mile ride from The Dalles to Pine Grove in the Hood River Valley and back. The courses are fully supported with well-stocked rest stops, bike mechanic support and surprises along the routes. The event is staged at Lewis & Clark Festival Park in downtown The Dalles.


Farmers’ Markets

Ben Mitchell


Just because summer is over doesn’t mean there are no more farmers’ markets. In fact, the fall bounty is in full swing at markets around the Gorge, some of which continue well into the gray days to come. The Hood River Farmers’ Market moves from its summer location at the Hood River Middle School to Springhouse Cellar, and runs through Nov. 19. Go to the Gorge Grown website for current information about farmers’ markets throughout the Gorge.


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The Old Trunk Treats &tiques

Laugh. Cry. Delight. Think. Enjoy. Welcome to the 2015-16 CAST Theatre season Spend six great nights in the theatre this year with CAST Theatre Troupe when you purchase a 2015-16 season punch card. Good for one ticket to each of 5 plays and 1 staged reading.

The Old Trunk is filled with treasures . . . antiques, books, vintage vinyl, and repurposed gifts. We also offer plenty of treats, including seasonal housemade sodas made from local fruits, ice cream, and espresso drinks. Stop by for a taste of our special fall sodas!

2958 Dee Hwy., Hood River / (541) 354-1181

Photo by Chris Smith

#21 on the Fruit Loop

Romeo & JulieT october 2015 miRACle on 34Th STReeT December 2015 FATheR oF The BRiDe February 2016 VAnyA & SoniA & mAShA & Spike may 2016 TBA muSiCAl July 2016

Season passes $90 each at, 541-387-8877, or come by the Center. COLUMBIA CENTER for the ARTS 215 Cascade Ave. Hood River / (541) 387-8877 /

THE GORGE’S ONLY FULL-SERVICE BEAD, ROCK, AND MINERAL EXTRAVAGANZA • 23,000 square feet to explore • Meeting and event rentals • Family and group rates • Open 9am - 5pm daily

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(541) 387-4367 • 409 Oak Street • Downtown Hood River, Oregon


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Small Living in a Big Orchard Ben and Erin Roby commission a “tiny house” that fits their lifestyle BY JANET COOK • PHOTOS BY JOCK BRADLEY


hen Ben Roby was a kid growing up in Seattle, he often came to Hood River to help with the harvest on his grandparents’ orchard. Amid the sprawling acres of pear trees rolling up the hillside from the Hood River south of town was a curiosity that Ben and his cousins were drawn to: an old ramshackle house they called “the witch’s house.” The witch’s house is no longer there. It’s been replaced by a very small new house—a “tiny house,” in fact—commissioned by Ben and his wife Erin, who now live on the property and make up the third generation running the family farm. But pieces of the witch’s house live on in the Roby’s new home. “All the lumber touches in the house are from it,” Ben says, including a beautiful rustic half-wall beneath the bar counter. The Roby’s tiny house feels bigger than its 570 square feet. After much searching, and lots of re-designing of the original house plan, the Robys feel like they have exactly what they were looking for. They moved in over the summer, and finally feel like they’re “home.” The couple had been living in Hillsboro, where Ben was (and still is) a firefighter and Erin a middle school science teacher when they decided, a few years ago, to move to Hood River and help farm the


family’s 60 acres of pears. The couple sold their 2,300-square-foot house in Hillsboro and knew they wanted to downsize—a lot. “We pretty much filled that space,” says Erin. “That’s just what you do.” They have dogs but no kids and they felt that, for them, less would be more. They researched tiny houses for some time, and decided they liked what a Salem company called Ideabox was doing with small-house design. The company has several designs and floor plans, but encourages clients to customize the one they choose. The Robys opted for one of Ideabox’s models, but made a lot of changes to the interior and exterior—including altering the entire orientation


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Ben and Erin Roby’s “tiny house” is set amid their pear orchard south of Hood River. Among the features of the 570-square-foot house are full-size kitchen appliances, a variety of windows situated for maximum light as well as privacy, and rustic lumber touches made with wood from an old house on the property that was torn down.

of the interior and re-engineering the roofline. “The designer really makes these one-ofa-kind,” Ben says. The Robys also liked the interior finishes the company used, including full-size kitchen appliances and high quality cabinetry and fixtures. While the Robys were working with Ideabox, they were approached about appearing on an episode of HGTV’s “Tiny House Hunters.” “At first we didn’t want to do it,” Ben says. They’d already decided on an Ideabox home, and weren’t interested in seeking attention for simply wanting a small house. “We were never ‘tiny house movement’ people,” Ben says. “We just wanted a small house.”

But they finally agreed to do it because they felt it would help Ideabox. “They make a really good, affordable product,” Ben says, adding that the company also happily accommodated all the changes the couple wanted to make. “They totally stand behind their product,” Erin adds. So the Robys wound up on a “Tiny House Hunters” episode that aired last winter. While that experience was a little surreal, the process of buying and customizing their tiny house was pretty down-to-earth, according to the Robys. After the design changes were made to the plans, the house itself was built in a prefab facility in Albany. While that was being done, the Robys prepared the site for their home’s arrival, including limbing trees on their long driveway and even removing a row of pear trees in their orchard to allow easier access to the site. Then, one day last November, their home arrived. “It’s a once-in-a-lifetime thing to see your house driving down the highway,” Ben says. Once the semi-truck that was pulling the house arrived at the Roby’s gravel road, it was unhooked and a large remote-controlled “robot” took over moving the house down the long driveway. The process was a bit nerve wracking, according to the Robys, especially watching their house maneuver around a hairpin turn to the waiting concrete pad. But it made it without incident.

Relax&Recreate IN SCENIC HOOD RIVER Just minutes to the Columbia River, Outdoor fun, Waterfront Park, and Hood River’s many retail stores, dining, breweries, as well as world-class wine tasting. complimentary hot breakfast indoor salt water pool & spa high-speed wireless internet in-room microwave & refrigerator fitness room & guest laundry CONVIENTLY LOCATED OFF I-84 2625 Cascade Avenue • Hood River, OR (541) 308-1000


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The Robys reconfigured their original house plans so the bathroom could be accessed without having to walk through the bedroom. Among the features the Robys liked about the Ideabox designs were the high quality cabinetry and fixtures, and the company’s willingness for them to customize their home.

The Robys purposefully had as many windows as possible designed into the house for optimum natural light. Now that they’re living in the house, they really appreciate that aspect of it. “The windows are my favorite part,” Ben says. “They’re all different styles and dimensions, and they all provide a different view.” Their kitchen window offers a perfectly framed view of Mount Hood. Another plus: the thoughtful window placement means they don’t need any window coverings for privacy. Erin’s favorite part of the house is the shower. “It’s so huge for such a small house,” she says. The Robys are also pleased with how the layout turned out. “We wanted something that felt like a small version of a regular house,” Ben says. “And that’s what it is.” Both Ben and Erin liked the process that’s led to “livin’ tiny in the orchard,” as HGTV named its episode about them. “We got something that’s designed well, is durable and an easy space to live in,” Ben says. “We went for condo living on an orchard.” It’s a far cry from the old witch’s house, and that’s just fine with Ben and Erin Roby.

Residential and Commercial Design + Build Renewable Energy Systems Weatherization + Home Performance

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Alive and Well


Two companies bring homegrown fermented foods to the Gorge


ermented foods seem to be all the rage these days, and are taking off in the Gorge thanks to the creative and talented couples behind Blue Bus Cultured Foods and Oregon Brineworks. For those not already addicted to the products made by these two companies, be prepared to fall quickly in love. The unique and assertive flavors of their varied products can add complexity, vibrancy and intensity to many recipes.


An ancient method of food preservation, lactofermentation infuses the product being fermented with a bevy of probiotics, beneficial enzymes and B-vitamins. The fermentation process creates not only unique flavors but nutrient-packed, easily digestible food that is, well, good for the gut. Colin and Kristin Franger started Blue Bus Cultured Foods in 2014 after several years of home fermentation. “We have been making something close to kraut-chi for about seven years,” Colin says. “Then it was down the rabbit hole from there, constantly experimenting, trying out different ferments: krauts, kombucha, kefir, sourdough, beer, wine, yogurt, etc.” Blue Bus has four year-round products right now: Sauerkraut, Kraut-chi, Shakedown Beet, and Cortido. The company also always has one seasonal kraut (currently Lemon-Garlic Scape-Dill). The Blue Bus business model allows the Frangers to experiment and play with single batches of special products made from local produce like Radish in Parsley Brine, Kohlrabi-Leek-Cracked Pepper,


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Celilo Restaurant and Bar Pacific Northwest cuisine with an emphasis on locally grown products, extensive wine list, and full bar.

2015 Award of Excellence from

Wine Spectator

Colin and Kristin Franger (opposite) launched their fermented foods company, Blue Bus Cultured Foods, last year. The Bingen-based company joins another one in Hood River, Oregon Brineworks, which has been selling its fermented products since 2013. The companies make a variety of products, ranging from fermented beets and kombucha to pickles and ketchup.


Mix Garlic Scape Paste into mayonnaise to make a dip Add Lemon-Garlic Scape-Dill to grilled salmon Top a spinach salad with a strong, local cheese and Shakedown Beet Make Kraut-Chi and peanut butter sandwiches Add a good helping of Cortido to rice and bean tacos Try a refreshing combination of hard cider and kombucha Don’t miss the Spicy Tempeh Sandwich at Hood River’s River Daze Café; it boasts a combination of Tofurky tempeh, Havarti, sweet hot mustard, lettuce, and Blue Bus Kraut-Chi.

Asparagus-Leek-Green Garlic, and Whole Purple Carrots with Green Onion. The seasonal specialties can be purchased at Gorge farmers’ markets. Blue Bus also makes a wide variety of kombuchas which are available on draft at local eateries, as well as by the bottle at the farmer’s markets. Blue Bus fermented foods are a staple in our house. Picking a favorite amongst their products is impossible; we use their flavor-packed Kraut-Chi and bright Shakedown Beet in equally large quantities.

I first met Brian and Connie Shaw of Oregon Brineworks at Colin and Kristin’s wedding three years ago. (I love that about this community!) Brian and Connie have been making fermented foods since 2013. Their most popular products are their crisp Garlic Dill Pickles and their tart Beet Kvass. Oregon Brineworks boasts a large variety of products that includes Sauerkraut, Spicy Dill Pickles, Hot Sauce, Ketchup, Ginger Roots, Pickled Beets, Beet Apple Kraut, and Sauerüben.

Open Daily: 541-386-5710 16 Oak Street, Hood River, OR Lunch 11:30-3, Dinner from 5

Celilo Catering: 541-490-0275 Weddings • Private parties • On/Offsite


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We have enjoyed using a number of their products in our home, especially the Beet Apple Kraut on grilled sausages. My family also recently attended a birthday party where the host served Tofurky sausages alongside a table full of Oregon Brineworks products. Whether you’re new to the fermented foods world, or are already as obsessed with it as I am, seek out something new to try at the grocery store or farmers’ market on your next visit. I’m looking forward to trying out all of their collective suggestions for adding more fermented foods to our dinner table. For more information, including where to find products, go to and

Kacie McMackin is a food writer and blogger, and founder of





Start your day by drinking kvass for a large dose of probiotics

Top fried eggs with Pickled Beets, Sauerkraut, Sauerüben or Hot Sauce

Layer Sauerüben onto a peanut butter and jelly sandwich

Smear toast with mayonnaise and top it with Pickled Beets

Top roasted winter squash soup with toasted pepitas and Beet Apple Kraut

Add Ginger Roots to warm rice bowls with sautéed greens and Asian dressing





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Cruise the Gorge

Brunch Dinner Sightseeing Landmarks Groups Charters

Fall Bounty From crisp apples and pears to seasonal ingredients for all your festive celebrations...we have it all.

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Rock Hound


For her handmade jewelry, Rebecca Bashara draws inspiration from the Gorge, and stones from its rivers


n a recent sunny morning, Rebecca Bashara sat on the bank of the Columbia River east of Lyle, Wash., sifting through hundreds of water-polished rocks that the river had churned under on its westward current and tossed into gleaming piles. “I like to look for just the right pocket, the right vein,” she said. “The river sorts them.” Overhead, a flock of white pelicans flashed against the brilliant blue sky and disappeared over the golden hillside of the Gorge. The ever-present west wind whipped up whitecaps on the water, and an enormous barge chugged silently past the beach. Waves ebbed and flowed, clicking and rolling rocks as they lapped the shore. As she dug through the stones to find the raw materials for her next collection of jewelry, Bashara explained that the process of rock hunting is a kind of meditation in her artistic process. “I get totally lost in it. I can sit here for hours sorting through the rocks.” Each one of Bashara’s signature pieces—custom-made pendants, earrings and bracelets—has one or more brilliant, unpolished stones at its center. The natural beauty of the rock complements the intricately crafted sterling silver sculptures in her designs—birds, flowers, trees, leaves and other elements drawn from nature. Bashara gathers stones from the wild rivers, coastal beaches and the forested hills of Oregon and Washington, and their browns, greys, oranges and greens mirror the landscape. “I love their colors and the way they feel,” she said, and held up a small ochre stone, speculating that it could become a gorgeous pair of earrings. “Look at the lines in that!” she exclaimed.



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Two Great Offices One Great Team

Hood River

Rebecca Bashara (left) forges silver wire at her desk. Much of her handmade jewelry is inspired—and made with—stones from the Columbia River and nearby tributaries, including the necklaces opposite and above. Below is a box Bashara has filled with inspirational found objects.

Those who buy Bashara’s jewelry often tell her it feels like they are wearing their own precious piece of the Gorge. Whether it’s a round pendant crowned with a tiny silver bird, a trio of stones in a bracelet designed to reflect the waves of the river, or a shaped glass flower adorned with a tiny hand, each work evokes a clear sense of place. “It’s like a walk in the woods or a wander on the beach. It’s the essence of being immersed in nature,” she said. “That is what I want people to feel.”

A LIFETIME CONNECTION Born and raised in the small town of Pleasantville, Iowa, Bashara became attuned to the natural world at early age. “As a child in the Midwest, I fell in love with the dynamic rhythms of nature—thunderstorms and lightning, the smell of the air, birds in flight.” Her mother, a teacher, gave her an art room to play in. Her father built her a dollhouse, and decorating that was her first entree into the world of miniature, something she still loves. “I decorated it and made tiny parts to go in there. I’ve been toying with making small things since I was little.”, she said. Bashara took her first jewelry class at the Des Moines Art Center when she was in grade school and her interest continued into high school. She attended intensive art camps and went on to get her Bachelor of Fine Arts in metalsmithing from University of Kansas. Bashara moved to Portland in 1992, drawn in part by the dramatic natural beauty of the Pacific Northwest. “It is just outrageously gorgeous,” she said. “It was mind-blowing coming to Oregon from the Midwest.” She started selling her work at the Saturday Market and first experienced the Gorge when visiting friends who lived here. She and her then partner bought land outside the town of Klickitat in 1995. With an oak forest and a creek running through it, the landscape still offers

(left to right from Hood River Office) Ross Henry (Broker, OR/WA) Paul Thompson (Principal Broker, OR/WA) Elizabeth Turner (Broker, OR/WA) Hunter Lowery (Broker, OR/WA) Judy Dutcher (Broker, OR/WA) Maui Meyer (Principal Broker, OR/WA) Rita Britt (Transaction Manager) Bill Irving (Broker, OR/WA) Elise Byers (Broker, OR) Rich McBride (Broker, OR) Dana Pricher (Broker, OR)

The Dalles

(left to right from The Dalles Office) Bob Smith (Broker, OR/WA) Dennis Morgan (Principal Broker, OR/WA) Carolyn Layson (Principal Broker, OR) Mike Nagle (Broker, OR/WA) Keef Morgan (Principal Broker, OR) Bob McFadden (Principal Broker, OR) Bonnie Long (Broker, OR) Jim Rodey (Principal Broker, OR)

Hood River 541-386-2330 The Dalles



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749,000–The private setting of this lodge style home is quite inviting. This 3 story home has bedrooms & bathrooms on every floor with 6 bedrooms, 3 full & 2 half baths there is no lack of accommodations here. 19.78 acres of wooded land surround this grand home & includes an oversized 3 car garage & 2 stall barn. On a clear day enjoy the Mt Hood view from the wrap around deck. Comfortable kitchen, spacious living & dining area on the main.

OUR GORGE : STYLE + DESIGN respite and creative inspiration. Bashara now lives in the town of Klickitat with her husband, Scott MacDonald, and their kids. Her partnership with MacDonald also extends to her artistic work. MacDonald, a talented sculptor and metalmith, creates the small birds and other miniature carvings that adorn some of Bashara’s work. “We design together and we evolve together,” she said. The two have won “Best of Jewelry” in art shows like the Des Moines Art Festival, Twin Cities Arts Festival and the Sun Valley Arts and Crafts Festival.

Looking ahead, Bashara continues to draw daily inspiration from the natural beauty surrounding her in the Gorge. “I have to go outside every day,” she said. “I need to go for a walk and get my feet on the ground; I have to live in it.” For more information, go to Rebecca Bashara’s work is also available at Aniche Cellars in Underwood, Wash., and The Real Mother Goose in Portland.

Eileen Garvin is a writer and editor based in Hood River. 525,000–Over 9 acres, private setting with an elegant spacious home lots of custom features including tile work, detailed molding & trim. 5 bedrooms, 2 masters 1 w/ balcony to enjoy views, spacious bath with jetted tub. Updated kitchen/great room w/hardwood floors and lots of storage, access to viewing deck/backyard. Formal living & dining w/ French doors, 2 story (tiled) entry, wood banister and so much more!

Rebecca Bashara often incorporates glasswork into her jewelry. Above, she lamp-works glass and wraps a lamp-worked glass flower with wire. Below is a jewelry display case with nests Bashara has found in her explorations.

385,000–Pride in ownership is obvious with this 5 bedroom Mt Hood view home. With 4800 Sq ft of living space, can accommodate a large family even multiple generations! This one of a kind custom mid century has vaulted ceiling, living space, Slate & hardwood floors plus loads of storage. Entertaining will be a dream here with the spacious kitchen, large covered deck just outside the living & formal dining area.

“Sisters by Chance, Partners by Choice”

Becky Schertenleib, CRS, GRI, SRES Nan Wimmers, CRB, CRS, EPRO 235 E. 3rd Street I The Dalles, Oregon 34


licensed in oregon and washington

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Windermere/Glenn Taylor Real Estate


When you hire a Windermere broker, you hire our collaborative team of industry professionals, a full support staff and a focused ownership and management team so you can be confident that every detail is expertly covered.

” Kim Salvesen-Pauly Owner PB, CRB, ABRM, Licensed in OR/WA

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New Hood River Location Visit our new (additional) location: 315 Oak Street, corner of 4th and Oak Downtown Hood River




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Photo by Kay Schacher


Mt. Angel


A small Willamette Valley town goes big for Oktoberfest


ravelers seeking traditional Bavarian fare—think brats, beer and Black Forest cake—need look no further than the quaint town of Mt. Angel, Ore., which swells to over 350,000 revelers during its famed Oktoberfest, one of the 10 largest such celebrations in the country. Held annually during the third weekend in September, this year promises to be even more memorable as the citizens of Mt. Angel ring in 50 years of celebration. Throughout this four-day festival visitors can enjoy music by the Original Donaumusikanten—the premier Oktoberfest band that hails from Germany and has performed at Mt. Angel nearly two dozen times—as well as other musical acts on four stages, street dancing, a car show, and a flurry of activity centered around the Biergarten, Weingarten, Alpinegarten and Festhalle buildings. There’s plenty of family fun, too, with shows and rides aimed at the under-21 crowd. Hotel and motel lodging in the area is scarce, so to combat this shortfall, acres of land are opened up to accommodate self-contained RV units and tent campers, with shuttle service available to escort guests to the Oktoberfest festivities. German and Swiss immigrants founded Mt. Angel in the late 1800s and their pride of heritage is obvious in the small downtown core and lovinglymaintained landmarks like Queen of Angels Monastery, which dates back to 1887; Windischar’s General Blacksmith Shop, circa 1905; and Mount Angel Abbey, established in 1882 and located just Photo by Kay Schacher outside the city limits.


Photo by WazMixPix

In 2006 Mt. Angel became the proud owner of the largest glockenspiel in the United States, which has become a tourist destination in its own right. The 49-foot percussion instrument displays a clock at the top and hand-carved figurines that tell the history of Mt. Angel in a dramatic and interactive way, ending with a Bavarian boy and girl playing on a garden swing that stretches outside the confines of the automated shutters. Performances are scheduled four times a day and a brochure explaining each figure is available under the glockenspiel at the Glockenspiel Restaurant. Oktoberfest isn’t the only game in this town. Folks looking for a slightly less crowded festival might prefer December’s Hazelnut Fest, which includes a Kristkindle Markt just in time for the Christmas season, or February’s Wurstfest when the town celebrates all things related to German sausage inside Festhalle. With a year-round population of under 4,000 residents, Mt. Angel’s handful of restaurants are largely concentrated on Main Street and cover a variety of


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tastes and cravings, including the aforementioned Glockenspiel Restaurant showcasing German specialties like schnitzel, spätzle, apfel strudel and a selection of imported German wines and beers. The Glockenspiel proudly sources ingredients from several local farmers and occasionally features other cuisine such as a recent French-inspired menu. Inside the castle façade of Frank-N-Steins, adults will find a friendly wait staff, adequate pub grub menu and a small dance floor. But be sure to ask about the stories surrounding this purportedly haunted tavern. Like a shrine at the end of a brat-seeker’s pilgrimage, Mt. Angel Sausage Company satisfies wurst lovers with all-natural pork, beef and chicken in styles ranging from German to Italian to Spanish. Don’t forget to grab a pretzel for the road. Driving the backroads surrounding Mt. Angel reveals simple treasures including pastoral landscapes dotted with wildflower farms, the nearly

100-year-old Gallon House Covered Bridge, and the 8,700-acre Silver Falls State Park with more than 30 miles of hiking trails. Situated five miles south of Mt. Angel, Silverton provides another smattering of fine eateries, welcoming shops and a self-guided tour of the town’s 21 beloved murals, including a 9/11 memorial and one honoring Silverton-born astronaut Don Pettit. If you’re visiting during a warm spell, cool off with the locals in a shallow area of Silver Creek found inside the grounds of Coolidge McClaine Park. Whether you’re partaking in time-honored festivities or spending a quiet weekend exploring the rich history and culinary temptations of this Germanic community, Mt. Angel continues the legacy of hospitality established by its ancestors. Viki Eierdam is a freelance writer and frequent contributor to The Gorge Magazine.

RESOURCE GUIDE Mt. Angel Chamber of Commerce, Mt. Angel Oktoberfest,

Dining and Drinking

Where to Stay

• Bierhaus 315 N. Main Street, Mt. Angel

• Inn on Pine Bed and Breakfast, • Oregon Garden Resort, • Silver Spur RV Park, • Silverton Inn & Suites,

• Burger Time 450 S. Main Street, Mt. Angel • Chonillos Taqueria 225 N. Main Street, Mt. Angel • Frank-N-Steins 185 Charles St., Mt. Angel • Happy Garden Restaurant & Lounge 125 N. Main Street, Mt. Angel • Leona’s Bakery and Café 415 S. Main Street, Mt. Angel • Mt. Angel Sausage Company 105 S. Garfield Street, Mt. Angel • Old Stone Coffee & Collectibles 95 North Main Street, Mount Angel • The Glockenspiel Restaurant 190 E. Charles Street, Mt. Angel

Sites to See Gallon House Covered Bridge, Gordon House, Monastery Mustard, Mt. Angel Abbey, Murals of Silverton, Queen of Angels Monastery (Shalom Prayer Center also on grounds), Silver Falls State Park, St. Mary Parrish, The Oregon Garden, Windischar’s General Blacksmith Shop, Wooden Shoe Tulip Farm

Getting There Distance: 110 miles, Driving Time: 2 hours and 15 minutes From Hood River, take I-84 to Portland, then I-5 south to Woodburn exit #271. Follow State Highway #214 another ten miles to Mt. Angel.


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Domaine Pouillon


A winemaking couple brings savvy and humor to their endeavor


visit to the Domaine Pouillon Winery and Tasting Room near Lyle, Wash., reveals, along with the wild beauty of the eastern Gorge hills, some other notable sights: blending and fermenting tanks labeled with names like Mr. Miyagi, Sister Mary and Steely Stan; a disc golf course set up amid the vineyard; grazing sheep that can easily be mistaken for goats; and an aging vineyard dog named T-Bone that happily chases pesky wild turkeys from the vineyard rows. In a vocation in which some can take themselves too seriously, Alexis and Juliet Pouillon are refreshingly unpretentious. Not that they don’t have the creds. Alexis, a native of Washington, D.C., is the son of Nora



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Pouillon, who founded the first certified organic restaurant in the country. Restaurant Nora, which has been a fixture since 1979 in D.C.’s Dupont Circle, has been a favorite of presidents and power brokers since the Jimmy Carter administration (President Clinton held his first inaugural party there, and President Obama hosted a surprise birthday party for First Lady Michelle Obama at the restaurant), and Nora is widely credited with helping to spur the organic food movement. After growing up in D.C., Alexis headed west. His first experience with the wine scene was working a harvest at Fetzer Winery in Mendocino, Calif. From there, he began experimenting with home winemaking, and eventually enrolled at Cal Poly to study soils. After that he moved to France for an apprenticeship at Chateau Beaucastel in the Rhone Valley, where his passion for working the vineyard grew. He returned to California and began working in organic vineyard management. “I knew I

Alexis Pouillon (far left) tests wine from a barrel in his Domaine Pouillon winery near Lyle. Alexis and Juliet (above, with their two children) produce about 2,000 cases of wine a year. About a quarter of their production comes from grapes grown on the estate, known as Reed’s Lane Vineyard (opposite, bottom right).

wanted to do my own vineyard,” Alexis says. A friend told him about the Gorge and encouraged him to look for vineyard property here. In 2005, he found 20 acres in the hills north of Lyle, and knew he’d found the place. Alexis planted grapes on a grassy flat where a single wild grapevine grew, and called it Reed’s Lane Vineyard. When he later met Juliet, he brought her here on their second date, to help crush the first small harvest. Juliet, who grew up in Sisters, Ore., came with her own free-spirited history, having dabbled in vocations ranging from chef to dolphin trainer. With a father who was into sustainable, animal-powered farming and a mother who’d planted and pruned at vineyards in the Willamette Valley when Juliet was a kid, she had enough agriculture in her background to know what she was getting into with a man who owned a vineyard. They fell in love and when they got married at their vineyard, wedding guests helped plant two more rows of vines.

170 Lyle Snowden Rd. Lyle, WA 98635 • 509.365.2795 •


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The Pouillons now have two-and-a-half acres planted in grapes—a combination of Syrah, Viognier, Roussanne and Marsanne. The winery produces 2,000 cases a year. “That’s about where we want to stay,” Alexis says. “It’s about the journey. We want to have fun.” The Pouillons may be keeping production to a boutique size, but they keep working to improve and enhance their property and winery. After operating their “tasting room” in the actual winery for a few years—a 900-square-foot pole barn they

built early on, where all the wine production, from grape sorting and stomping to fermenting, barrel aging and hand bottling, takes place—the couple decided to build a new tasting room where visitors can sit and enjoy the views. The light-filled tasting room and adjacent patio overlooking the vineyard opened in February 2014. The Pouillons also are passionate about maintaining and operating their land following the principles of biodynamic farming, which views a farm as a holistic system—an entire ecosystem in

A new tasting room at the Domaine Pouillon winery features a light-filled space and plenty of outdoor seating, with views of the eastern Gorge hills. Kyle Ocean (above left), tasting room manager, helped create a disc golf course at the winery. The Pouillon’s dog, T-Bone, helps out by chasing wild turkeys from the vineyard.

CRUSH KICKOFF • Celebrate the start of the winegrape harvest season in the Gorge at Crush Kickoff, Sept. 5-7. Enjoy the beautiful colors as the vines change from green to yellow to brilliant red. Bask in the lush aromas of perfectly ripe fruit and savor the perfect weather that the Gorge offers in the fall with warm, breezy days and crisp cool nights. • Some wineries will be releasing a new vintage and sharing thoughts about how the coming vintage compares. Others will be processing the lastest vintage right in front of your eyes as you taste through the fruits of previous years’ toil. Some wineries will even allow you a sneak peek into the cellar to learn about the crush process, winemaking techniques and what makes their wine so special. • Each winery will have a unique offering over Labor Day weekend for you to enjoy including wine games and prizes, new wine releases, live music, special food pairings and even discounts on wine. Visit the Columbia Gorge Winegrowers website to see more information on events and other special offerings at Gorge wineries during the fall Crush season. (


General Tips for Visiting Gorge Wine Country (Courtesy of the Columbia Gorge Winegrowers Association)

• C ​ onsider hiring a designated driver. • Refrain from wearing heavily scented items, such as perfumes and lotions. Even lipstick can affect your wine tasting experience. • ​Explore varietals unfamiliar to you. Often these can be a delightful surprise. • Ask tasting room staff questions. Gorge residents are proud to live here and serve local wines, and love to share wine knowledge with others. Ask staff where to have dinner, or where to stay, hike and play. • Don’t be afraid to use the dump buckets. It is not a sign that you don’t care for a wine, and no one will be offended if you spit out a wine or dump what is left in your glass. On the contrary, most wine staff appreciate that it may be necessary to not swallow every wine in order to maintain your wine tasting pleasure and maintain your palate. • Try a mid-week excursion. Often tasters who visit on a weekday find the tasting rooms more intimate and the experience more one-on-one. • Have fun. Don’t take it too seriously. After all, wine is about enjoyment on your personal level. Drink what you like and enjoy with others.


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can be found in the heart of the incredible Columbia Gorge, only 75 breathtaking minutes east of Portland.

For individual winery info: WINERIESOFLYLE.COM

“wine on our scale is an intimate encounter– a snapshot of a grape, a place, and a season, transmuted by human influence” –Grower and Winemaker, Brian McCormick

Memaloose Memaloose / Idiot’s Grace

34 State Street (hwy 14), Lyle, WA 98635



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C athedral r idge W inery Award Winning Wines // Amazing Mountain Views

come experience Harvest



OUR GORGE : WINE SPOTLIGHT itself, with a closed loop. “It’s beyond organic,” Alexis explains. A certified organic farm, for example, requires that everything coming into the farm be from an organic source—such as organic seeds and organic feed. In biodynamic farming, those organic “inputs” are eliminated in favor of things that are produced on the premises. The Pouillon’s vineyard achieved its Demeter Biodynamic Certification in 2014. Their biodynamic practices include chickens free-ranging in the vineyard for insect control, and sheep in the vineyard for early and late season grazing, which provides close-cropped grasses and fertilization. The Pouillons also produce their own compost onsite, and compost teas using biodynamic preparations. “These inputs help naturally control common vineyard problems like mildew and nutrient uptake,” says Juliet. Other sustainable practices include a 1940s-era Aeromotor windmill that pumps water for the Pouillon’s house, winery and tasting room from a 175foot well. In addition, a bioswale treats grey water leaving the winery after use. The Pouillons also maintain an ethic of sourcing grapes from within 75 miles of their winery. They’re currently working on a certification for their winery itself, which will allow them to put a Demeter stamp on their labels.

From Standard Tasting to VIP Connoisseur Tasting

4200 P ost C anyon D rive , H ooD r iver or, 97031 // 541-386-2882

Alexis Pouillon (above left) calls the pole barn he built to house his winery and production facility his “man cave.” A 1940-era Aeromotor windmill pumps water from a 175-foot well to the Pouillon’s house, winery and tasting room.

Alexis, ever self-deprecating, is quick to point out that everything they’re striving to do biodynamically “doesn’t mean we’re good farmers.” He says he seeks advice from a wide variety of people. “Many conventional farmers are doing great things,” he says. “You can learn something from everyone.” Last year the Pouillon’s vineyard provided its first measurable harvest, producing enough grapes for about 10 percent of the winery’s production. Alexis estimates that this year, about a quarter of Domaine Pouillon’s production will come from estate vineyard grapes. The rest is sourced from other vineyards in the Columbia Gorge and from the Horse Heaven Hills AVA to the east. Longrange plans call for planting another three acres of grapes in the coming years, increasing the winery’s estate grown winemaking capacity but not necessarily increasing production.



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Domaine Pouillon produces a variety of wines—many of them, not surprisingly, Rhone style. Along with a Mourvedre and a Syrah, the winery’s so-called “Savoir-Faire” is a Grenache Blanc, Picpoul and Marsanne blend. “Katydid,” one of the winery’s most popular wines, is a Grenache, Mourvedre and Syrah blend. And their muchlauded Rosé is a Grenache, Counoise, Cinsaut and Mourvedre blend. Some of Domaine Pouillon’s

wines are produced in such small lots that they’re available only at the winery. Fall is busy for the Pouillons. Along with seeing their grapes through to harvest—which Alexis estimates could come as much as three weeks early this year—he and Juliet are bottling some lots that have been aging in barrels since last year. The pole barn—which Alexis calls his man cave—is seeing a lot of action. Fortunately, it’s located a (long) stone’s throw from the Pouillon’s house, because the couple also has a 3- and a 1-year-old to tend to. Through it all, the Pouillons maintain their sense of humor and very obviously love what they’re doing. If you’re lucky enough to get to hang out in the pole barn for a while absorbing all this love and laughter, you’re likely to see a tree frog or two hopping around among Mr. Miyagi and the rest of the tanks. That, by the way, is why each bottle of Domaine Pouillon has an image of a frog on the top. “You gotta keep it humorous,” Alexis says. Laughter and good wine, after all, go nicely together.

award-winning hand-crafted wines from estate grown grapes & fruit sourced from top notch vineyards

welcoming tasting room & patio

Domaine Pouillon Winery is located at 170 Lyle Snowden Road in Lyle, Wash. For more information, go to

5.5 scenic miles south of hood river on hwy 35

541.386.1277 / currently open on weekends: noon-5pm or so after mid-april, open daily: 11am-5pm or so

Fall wine tasting

Our beautiful Hood River wine tasting room is open daily, from 11am to 5pm. Here you can experience not only fine Mt. Hood wines but also extraordinary vineyard views.

from vine to bottle Specializing in estate grown Gewürztraminer, Pinot Gris, Pinot Noir, Riesling and more.

Trust’ll come for the wine and stay for the views!

541.386.8333 2 8 8 2 Va n H o r n D r . Hood River i n f o @ m t h o o d w i n e r y. c o m / / m t h o o d w i n e r y. c o m

Mt. Hood Winery


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Discover Downtown


Spend some time in Hood River’s delightful downtown this fall. This hub of the Gorge is brimming with unique shops, eateries, breweries, wine tasting rooms, coffee shops and art galleries. During First Friday each month, downtown shops stay open late and many venues feature special events, live music and more. The Columbia Center for the Arts hosts a different exhibit each month, and the center’s CAST theater company presents Romeo and Juliet during October. Don’t miss the ever-popular Hood River Hops Fest, Sept. 26, an all-day event featuring beer from more than 40 breweries.

Photo by Michael Peterson



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s p e c i a l

a d v e r t i s i n g

s e c t i o n

marketpl ace: d owntown ho od ri ver



An eco-chic children's boutique, specializing in high-end, modern consignment. We carry only the best for your babes! In addition to rad clothing, we feature some of the safest products on the market and many locally crafted lines, from moccasins to wood teething rattles. Honored to be Hood River's family spot, where there's always a friendly parent ready to assist!

Welcoming, off the beaten-track and unique, we offer twelve ontap craft beers and hard ciders across our bamboo bars. You might also enjoy a cocktail with locally -grown produce or a visit to our designyour-own Bloody Mary Bar on Sundays. Monday free movie night, Tuesday Open Mic, Friday Karaoke. Live Music Wednesdays and Saturdays.

212 4th Street • (541) 436-2777 Find us on Facebook

105 4th St. • (541) 387-7600



Purchase art by local artists in the gallery. Be moved by our latest show in the theatre. Learn a new creative skill in the studio. We cultivate the arts by providing experiences that touch the heart, challenge the intellect and spark conversation. Our art center features an impressive art gallery, an intimate and versatile “black box” theater, a classroom dedicated to arts education, and a broad array of great artistic events.

You will find a great combination of home decor items plus unique artisan jewelry. Twiggs has beautiful glassware, ceramics, candles, wall decor, and more. This is the perfect place to find gifts for brides and bridesmaids. (541) 386-6188 • 305 Oak Street Find us on Facebook

215 Cascade Avenue •

ETC (Every Thread Counts)


Our store is a quilters will find sewing supplies, fabric, thread, patterns, and kits. We also offer quilting and sewing classes for beginners to advanced. See our web site for more information.

We are artists and professional jewelers. If you are looking for something special, we can custom design it. We work with silver, gold, platinum and more. We can use your stone or work with you to find the perfect stone for your needs. Hood River Jewelers also carries beautiful timepieces, diamond jewelry and designer collections.

514 State Street • (541) 386-5044

(541) 386-6440 • 415 Oak Street

Celebrating fresh local food

A new publication by the Hood River News highlighting the growing array of producers and the flourishing movement in the Gorge.

“local food first”

available at select businesses and these newspapers: Hood River News, 419 State St. Hood River The Dalles Chronicle, 315 Federal St. The Dalles


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The fast-growing hard cider scene in the Gorge—where fruit, artisanal creativity and a devotion to the authentic proliferate —is set to go big


t’s likely John Chapman never made it as far west as the Columbia River Gorge, but the legend known as Johnny Appleseed would probably approve of what we’ve done with his fruit. His legacy is known far and wide, but what’s less known is that he didn’t necessarily spread seed helter-skelter across the American landscape, but rather planted nurseries of largely inedible apples that were designated for cider, the preeminent way apples were consumed in early American history. Making hard cider was not only a preservative method, but naturally rendered its imbibers a wee wobbly. You might not know a Yarlington Mill apple



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from a Brown Snout these days, but our ancestors on the East Coast were intimately familiar with hard ciders made from these and other heirloom fruit early in our history. In fact, one estimate from colonial times indicated average consumption was 35 gallons a year. But following a large German influx into America, beer soon overtook cider as the drink of choice. Most of America missed out on hard cider, thanks in part to Prohibition and the slashing of apple orchards for urban sprawl, but that, bless our little agricultural hearts here in these parts, is changing at a rapid rate. Columbia Gorge Cidermasters, a fairly new affiliation, is the emerging face of a growing cadre of cideries that stretch from Stevenson, Wash., to Mosier, Ore., all following a delicious national trend toward fresh, artisanal products, a decidedly local flavor and craft, and the fact cider is absolutely gluten-free.

Though long popular in Europe, we’re only recently discovering the crisp and often dry joys of hard cider. Closer to wine than beer, it’s all strictly regulated from a licensing standpoint, but the Gorge makers are playing fast and loose with varietals, dryness, and other flavor factors—as with wine, you hear much about fermentation, tannins and terms like off-dry—to push this region into prime cider country. Below are four cideries, among nearly a dozen in varying degrees of production, distribution, retail presence, and a certain dynamic fluidity in partnership and involvement. You may think you know that you don’t like cider, but one sip will change your entire outlook on the power and glory of the lowly apple. Johnny would be delighted.


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Rack & Cloth Kentucky native Silas Bleakley fell in love with cider on a trip to Spain. Rack & Cloth partner Kristina Nance, a registered nurse, fell in love with him sometime thereafter. The beautiful result is a cidery and restaurant that’s become a gustatory hub in tiny Mosier, east of Hood River. The two are also deeply in love with apples. They own acreage a mile outside of Mosier proper purchased in 2008, where they grow apples, peaches, apricots, plums and nearly 100 percent of the produce that’s served at Rack & Cloth (the name refers to a style of cider press used in the cider-making process). They press and ferment cider once a year, in the fall, simply combining the tree-ripened best of their 50 heirloom varieties of Basque, French, Austrian, English, Dutch, and North American apples, plus mature crab apples. “It starts with good fruit and is fermented like white wine,” says Bleakley. “We keep it cool and take a long time. It’s just apples. We keep an eye on it as it ages and I make blends as I go.” The pair finds themselves square in the middle of a cider renaissance. “The timing was entirely accidental,” offers Nance. “We became a licensed cidery in 2012 and from then it’s just skyrocketed.”

Guesses as to the rise in popularity fall along the gluten-free lines as well as the increased awareness and appreciation of craft beverages in general, proffers Nance, a Coquitlam, B.C., native. Adds Bleakley, “There’s also a resurgence in old stuff. It’s cool again, and it’s authentic.” The two main ciders the pair offers include the 2014 Stony Pig (at 6.9 percent ABV ), a dry and refreshingly crisp cider, and the off-dry Pomme Pomme Farmhouse (6.9 percent ABV ), with tremendous fruit flavor but not anywhere near cloyingly sweet. Admits Nance with a smile, “I fell in love with this lifestyle as much as I fell in love with him. I am amazed at how much there is to do!” Silas Bleakley and Kristina Nance (left) launched Rack & Cloth cidery in Mosier in 2012, becoming one of the first cideries in the Gorge. They make their cider from the 50-odd varieties of heirloom apples grown on their orchard just outside of town, which are hand-sorted, pressed and fermented in oak barrels.



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Spoke and Sail John Metta does in fact have a day job he loves, but his passion is in the cider. Metta, a founder of the Columbia Gorge Cidermasters, and formerly on the staff at the Fox-Tail Cider, has teamed up with Stefan Guemperlein, a wine- and cider-maker and owner of Ovino Market, Delicatessen, Wine and Cider Company in the Heights in Hood River, to create Spoke and Sail. Metta, a software designer, has been making cider for most of his life, having learned a valuable lesson as a boy when an uncle suggested he throw a handful of raisins into some apple juice and watch what happens (we promised not to tell his mom). He’s been practicing the magic ever since. Guemperlein, an engineer who moved around the country, eventually discovered the Gorge, and wanted to start a Mediterranean-style grocery/delicatessen. In Europe, he says, you can find such markets and buy reasonably priced jugs of wine and cider. He wanted something similar here, procured a winery license and, at the urging of the OLCC, began making cider as well. “And it worked,” Stefan says. “Then the whole thing around cider started.” The new partnership “enables us to do something with a bigger vision,” Metta says. “We both bring different things to the table. Tastes change when something new comes on the horizon. It’s a natural fit for a lot of people who are gluten-free, and it hit this call back to an older time.” The two will occupy retail space up in Heights, near Ovino, but in the meantime both are making handcrafted, flavorful ciders according to their tastes and craft.

Stefan Guemperlein (above) along with business partner John Metta joined forces this year to launch Spoke and Sail Cider. Guemperlein brings a background in wine- and cider-making to the enterprise; he started making cider for his Mediterranean-style grocery and delicatessen in Hood River several years ago. Spoke and Sail—a nod to two favorite pastimes in the Gorge—is opening a tasting room in the Heights this fall.


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HR Ciderworks It’s only natural that one of the Hood River Valley’s largest fruit growers would ply some apples and pears into cider. Steve and Don Bickford, along with winemaker Rich Cushman, of the Mt. Hood Winery, have stretched a century of family winemaking to now include cider. Under the HR Ciderworks label, they’re producing and wholesaling about 3,000 gallons a year, using juice from Hood River’s Ryan’s Juice, some of their own fruit, and their own cider-making equipment. Though they presently have no retail space, drinkers can find their cider on tap at Mt. Hood Meadows, Solstice Café, Cascade Locks’ Thunder Island Brewery, Sushi Okalani, Brian’s Pourhouse, and the Gorge White House, among others. “It’s a fresh product for the fruit business,” says Steve Bickford. Among the first in the area to secure a cidery license, Bickford and Cushman attended a cider convention in Chicago a couple of years ago that lit the fire, and came home to begin fermenting apples and pears for cider. Using a Champagne-style strain of yeast, and many trial batches later, the crew hit upon their process—keeping it cold, high in solids for flavor, and relatively high in sugar content (11 to 14 percent, higher than wine)—which results in clean, flavorful, and crisp cider in about three weeks. “The filtration is the tricky part,” says Cushman, who also owns the Viento winery. “But the most important thing in the process is to keep it moving right along, keep it fresh. We’re really pleased with how it holds up in a keg.”

HR Ciderworks is the latest venture of two long-time Hood River orcharding and winemaking families. Rich Cushman (far left) of Viento Wines and Steve Bickford (middle) and his son-in-law John Stehlik (right) of Mt. Hood Winery produce 3,000 gallons of cider annually—some of it made with fruit from Bickford’s orchards, which have been farmed continuously by his family for five generations.



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Jester & Judge Bruce and Carrie Nissen are the new kids on the local cider block, though their cidery lineage runs much further back. Along the waterfront in Stevenson, Wash., they only months ago opened the doors to Jester & Judge. Already employing 15 people, the Nissens, under their umbrella company, LDB Beverage, have fully launched their bottling operation, which they contract out to other beverage makers. But the real fun is beginning under the J&J banner. Bruce Nissen—a kinetic man who seldom sits still—12 years ago founded Fox Barrel and Crispin cideries in Colfax, Calif., and took them to their ultimate market potential, selling the business to beer giant Miller in 2012. That enabled him to uproot his family and move closer to the source. “It was time to do something for me,” he says. “I wanted to make something that was a little more artisanal, found this place in Stevenson, and thought it was a great place to be.” They knew they wanted to be in the Northwest because they wanted to take care of the their business from an environmental perspective. “Hauling all of our apples from Washington to California didn’t make sense,” he says, adding that fruit is locally sourced, and their glass bottles and cardboard products come from Portland. “It’s a nice, tight footprint,” he says. The Nissens found the right building in Stevenson, 27,000 square feet of industrial space owned by the Port of Skamania. With help from a local economic-development council, they are also looking into starting a training program to expand the job skills of local workers in this field. Nissen’s vision from the beginning was to start at scale, rather than launch a brand and try to grow it, hence the five bottling lines with a million-case-per year bottling potential. They begin

construction soon on what will be their Jester & Judge retail space, and will begin pouring several varieties of cider, including American Apple, Sharp Cherry, and Marion Perry, from what they hope will be an experiential, educational space. “It’ll let people know what’s going on in your orchard,” he says, as well as offer a clear view of the cider-making process. For the Nissens, it’s all about balanced cider. They use fresh juice from Hood River’s Ryan’s Juice and organic honey—no concentrate, no artificial coloring—to arrive at their dry, artisanal cider. Nissen feels the key to hard cider’s rise is in the neo-buying habits of Millennials. “They’re not brand loyal,” he says, “they’re occasion loyal. There’s been an explosion of choice. They’re choice driven, and tired of being marketed to.” The gluten-free aspect doesn’t hurt, he says, but it’s the strength of a new, fresh, and artisanal product discovery that has made people sit up and take notice. Don Campbell is a writer who lives in Portland and Mosier. He’s a frequent contributor to The Gorge Magazine. Bruce and Carrie Nissen (above, with their son Nicholas) brought their expertise as founders of two cideries in California to their new venture, Jester & Judge. They launched their Stevenson cidery and bottling operation earlier this year.


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Cideries of the Gorge CRUSH CIDER CAFÉ 1020 Wasco Street, Hood River Crush makes and sells a variety of ciders from its cidery in Hood River. FOX-TAIL CIDER 2965 Ehrck Hill Drive, Hood River Fox-Tail makes about 10 different traditional ciders, on tap at its tasting room in the Hood River Valley and at retailers around the region. HOOD VALLEY HARD CIDER 4950 Baseline Road, Parkdale Hood Valley Hard Cider strives to make the truest, most traditional hard cider, with a true apple cider flavor that balances with its snappy carbonation. Check the website for tap locations.

RACK & CLOTH 1104 1st Avenue, Mosier Rack & Cloth makes a variety of award-winning ciders aimed to be complex but approachable, preserving the integrity of the fruit. Available at its tasting room in downtown Mosier. RIVERCIDER RiverCider produces farmhouse ciders on a 130-year-old family farm west of Hood River, using the farm’s fresh apples and pears as well as berries. Check the website for tap and bottle locations. RUNCIBLE CIDER 1084 Quarz Drive, Mosier Runcible Cider makes English-style ciders with fruit from local farms. Check the website for availability.



HR Ciderworks produces cider and perry that showcases local fruit. Available on tap at various locations throughout the Gorge.

Spoke and Sail produces small-batch, old world ciders using European fermentation methods and local fruit. Check the website for availability.

JESTER & JUDGE 30 S.E. Cascade Avenue, Stevenson, Wash.

THE GORGE WHITE HOUSE 2265 Highway 35, Hood River

Jester & Judge makes several styles of cider available at the cidery in Stevenson and at regional retail and taproom locations.

The Gorge White House produces award-winning apple-pear and blueberry hard ciders, as well as a perry. Available in the newly designed beer and cider room, and by growler to go.

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open dai ly, no on-si x 304 oak street, su ite 3 d ow n tow n h o od river

c lear c reek distillery pen dleton® sin f ire® u llr® yazi®

©2015 HOOD RIVER DISTILLERS, INC. HOOD RIVER, OR USA. Pendleton Blended Canandian Whisky, 40% Alc./ Vol. The Bucking Horse logo and Let’er Buck are registered trademarks of the Pendleton Round-Up Association. Pendleton is a registered trademark of Pendleton Woolen Mills. Stay in control®.

Gorge-Us Photography

—please drin k resp on sib ly —

FEATURING 7 hard ciders, regional craft beers, house wines and Columbia Gorge wines. ENJOY our farm

fresh food cart Friday - Monday!

hard ciders

ha cide

100% New Town App les. A dry, crisp, and refreshing cider.

6.7% ABV

• not available

Our Apple Cider finis hed with Pac North Wes ific t tart cherries .

6.5% ABV

Apple Pe ar

• FILLS: grow

pears, 40% Honeycrisp apples. Sem i-dry with a light finish. 6.5% ABV • FILLS:


growler $18,



Our Apple Pear cider finished with blueberries TGWH . A perfect blend of swe et, dry, • FILL

6.5% ABV

S: growler

$18, grow

lette $10


• FILLS: grow

6.5% ABV

Apple Pe ar



$18, grow

100% Bartlett pears. A li and delicate cider.

lette $10

6.7% ABV

lette $12

• FILLS: grow

ler $1

Our Perry Cider finis he pressed Old Fashioned This cider is refreshingl 6.5%


$24, grow



S: growler


Cider finis hed with mar blueberries ionberr , raspberries , and huckle full-bodied, flavorful, and delightful c 6.5% ABV • FILLS: grow


ler $24, grow

lette $1








• FILLS: gro


S: growler

ler $18, grow


6.5% ABV

Our Apple Pear cider finished w blueberries . A perfect blend of 6.5% ABV • FILL

(541) 386-2828 2265 Hwy 35, Hood River SINGLE SERV INGS PIN T growler $24,


60% Bosc pears, apples. Sem i-dry w


and tart.

Our Perry Cider finis hed with fres pressed Old hFashioned lemonade. This cider is refreshingl y sweet. 6.5% ABV • FILL S: growler

• not a

Our Apple Ci North Wes t ta

lette $12

100% Bartlett pears. A ligh t, smooth, and delicate cider.

6.7% ABV

6.7% ABV

lers $24, grow

60% Bosc

Perry Cider finished with marionberrie blueberries s, blackbe , raspberries rries, , and huckleb full-bodied, erries. A flavorful, and delightful cide 6.5% ABV • FILLS: r.

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100% New To crisp, and refr

in growlers



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Experience Skamania County, Washington! SKAMANIA COUNTY


Visit Skamania County, Washington soon and often. Rich in natural beauty with something different to see and enjoy around every corner. You might even encounter Sasquatch.

Take in the beauty of the majestic Columbia River Gorge and surrounding mountains; experience a tour full of adrenaline and adventure as you fly suspended by a cable through the moss covered firs of the rain forest canopy. Fully guided, open daily.


(800)989-9178 •

(509) 427-0202 •


Columbia Gorge, Carol Bradley

Relax as you ride in comfort on scenic excursions, winery or brewery tours, guided hikes, and more! Customized tours by an experienced local guide with over 25 years of exploring the Gorge. Charters & Shuttles available.

I can help your dream become a Reality! I specialize in real estate in the Gorge, east to west and will give you the highest level of professionalism, to make the buying or selling process easy.

(877) 290-TOUR • (503) 349-1323

For more information: (971) 533-3646

THE PORT OF CASCADE LOCKS An economic development partner in Cascade Locks, Oregon. The Port offers property for sale or lease, manages the Marine Park for your special events, and supports outdoor recreation development in the Gorge. For more information: (541) 374-8619


CITY OF STEVENSON The Columbia River Gorge is so full of outdoor adventures, it needed a base camp, a headquarters. This HQ is called Stevenson, in Washington’s Skamania County. We open the door to hundreds of hiking trails, world-class kiteboarding and windsurfing, fishing, golfing and well, you get the idea! (800) 989-9178 •



Hot or cold! Serving coffee, tea, espresso, smoothies, chai, and other goodies. Use our drive-through out back or our walk-up/bike-up window on the front sidewalk. Open 6 days per week in downtown Cascade Locks, near the Bridge of the Gods.

Autumn, what a fabulous time to plant! Come wander our retail garden. We also carry, bark, compost and rock for pick-up or delivery.

(541) 374-5420 651 Wa Na Pa Street • Cascade Locks

For hours and info: (509) 427-0010 51 Hot Springs Road • Carson

PORT OF CASCADE LOCKS: 355 Wa Na Pa Street, Cascade Locks, OR • (541) 374-8619 •

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Come relax and rejuvenate with Stevenson Massage. We offer spa quality massage, without the spa price. For more information visit our website.

Close to all things Gorge, our luxury vacation rental homes and select RV spaces are nestled on 30 private acres along the Columbia River. Each rental home has Cascadian-style finishes, river access and stunning views of the Columbia Gorge.

Amber Corey, LMP MA00024433 Jacque Lemon, LMP MA60486698

(360) 865-9706 • Find us on Facebook 77 SW Russell Avenue • Stevenson

WALKING MAN BREWING Established in 1999, we have become a must-stop destination for beer enthusiasts, travellers and friends near and far. Enjoy a spectacular dogfriendly beer garden or cozy up with a pint and a bite in the brewpub. (509) 427-5520 • 240 SW 1st Street • Stevenson

BLOOMSBURY Vintage and nature inspired collections for home, garden and gifts. European-style flower shop specializing in natural, organic designs and weddings in the Gorge. Our flower farm provides a seasonal selection of fresh flowers (for the DIY bride). (509) 427-4444 • 240 SW 2nd Street • Stevenson

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ASPEN LIMO TOURS Since 2003 we have passionately strived to obtain the finest vehicles in the industry. We offer year-round executive transportation covering the Norhwest region, specializing in wine countries. Dept of Licensing, UTC, USDOT, State of Oregon, City of Portland, and PDX approved. (503) 274-9505 •


Playful, Fresh and On Trend Modern cottage lifestyle, unique gifts and contemporary women’s clothing collection. Pared down, repurposed, industrial inspired interior sets the tone for an urban shopping experience in a small historic mill town. (509) 427-2271 • Find us on Facebook 240 SW 2nd Street • Stevenson

SKAMANIA COUNTY VISITORS CENTER: 167 NW Second Street (Hwy 14), Stevenson, WA • (800) 989-9178 •

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A New Home for


“ A brand new facility expands the scope of the community food bank Story by Maddie Ticknor Photos by Adam Lapierre



he forklift is over there,” points Debbie Chenoweth, director of the Asbury Our Redeemer Lutheran Church board, as she walks through the huge warehouse filled with boxes of cereal and juice. “And here, this is the big, huge, wonderful addition: the walkin fridge!” Leading a tour of the new FISH food bank, Chenoweth describes the improvements and updates of the new facility, her eyes bright with pride and excitement. Five years ago, Asbury Our Redeemer Lutheran Church in Hood River began fundraising to build a facility for FISH (Friendly Instant Sympathetic Help) food bank on its large plot of land. The project began as a way for the church to commemorate its 50th anniversary. “It’s not a very big church and we didn’t have much money,” Chenoweth says. “But we did have land. So the idea came up, how do we make best use of the land and do something for the community?” The church began to discuss plans with FISH, which has been serving Hood River County since

1969. Most recently, the food bank operated out of Concordia Lutheran Church in the Heights, but it had long sought a permanent home. Members of Asbury Our Redeemer toured food banks all over the state in order to find out what kind of space worked for other food banks. “It’s really cool,” says Chenoweth, “we made a wish list, and everything on that wish list, we got.” Chenoweth recalls the moment, several years ago, when the church’s pastor announced that he hoped to raise $100,000 over the Christmas season. “I told him he was nuts!” she says. “The very next day, someone came in with a check for $50,000.” Approximately $1,118,000 dollars and 20,000 volunteer hours later, the FISH Food Bank Building Project is complete. The space includes an enormous warehouse with a walk-in refrigerator and freezers, a teaching kitchen with an attached meeting space, a waiting room with a gorgeous mural created by Hood River Middle School students, and a garden used to supply fresh fruits and vegetables to the food bank. Chenoweth compares the new facility with the old: “Before, if someone


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donated a pallet of pears or cherries, we couldn’t take it because we didn’t have the space. This is really a step ahead.” After volunteers sort, store, and distribute donated food, it ends up on the shelves of the new “shopping” center. “Clients come in with a grocery cart,” Chenoweth says. “In the past, everybody just got a bag filled with tuna fish, peanut butter and jelly, beans, some veggies, a box of cereal. And sometimes people didn’t like peanut butter.” The new “shopping” system is much more efficient and dignified. “Before, people had to wait outside in the rain and cold because there was no place to wait inside,” Chenoweth says. “It’s just so much nicer an atmosphere. People are just happier to be here.” The teaching kitchen, used for cooking demonstrations and classes, holds events three or four nights a week. For example, the OSU Extension Service hosts food preservation classes using the kitchen. “We got a list of the classes they were teaching, and then we planted food in the garden that would support the classes,” Chenoweth explains. Susan Randolph, volunteer coordinator for the garden, overhears and mentions that the cucumbers need to be harvested soon because of an upcoming pickling class. “The space can be rented out by anyone,” Chenoweth explains, “but we give priority to groups that deal with hunger, nutrition and wellness.”

The kitchen and adjacent demo space can seat and serve up to 100 people. Marianne Durkin, FISH board chair, is glad to have the classroom space. “We’re really looking forward to progressing with the education aspect,” she says. “We have so many classes, it’s amazing. My hope is that someday we will be looking at food insecurity at a different level. That we would be looking at education rather than just being a Band-Aid.” Chenoweth says she looks forward to the teaching room being used five days a week. “This space is really just a giant opportunity,” she adds.

My hope is that someday we will be looking at food insecurity at a different level. That we would be looking at education rather than just being a Band-Aid. –Debbie Chenoweth FISH organizers plan to continue using education as a tool to bridge the gap between people and food. The garden, the food education classes, and the “shopping” process are all ways for people to invest in their nutrition despite financial burden. “Our vision is for people to be able to walk out of the food bank, walk into the garden, and pick food,” Durkin

The new FISH food bank facility opened in June, constructed on land donated by Asbury Our Redeemer Lutheran Church just south of Hood River. The facility’s new features include an adjacent vegetable garden, which has already produced more than 500 pounds of produce for the food bank in its first season.


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FISH has close to 300 regular volunteers, and last year the food bank received 150,000 pounds of donated food, not including food harvested from the FISH garden. In addition, 125,000 pounds of food were Volunteers work to weigh, sort and organize food for the shelves of the new “shopping” center at the food bank. The new facility allows clients to pick food that is appropriate for them and their families, rather than be given a pre-set list of items.

says. “A lot of people who come into the food bank, they don’t have any other choice, they’re down to the wire, that’s why they’re here. And so giving people that opportunity and that choice validates them.” But the food bank has plans beyond continuing education. Randolph and Chenoweth speculate about the possibility of community dinners held in the teaching room around the holidays. “It’s so awesome because you feel like you’re at the first Thanksgiving. It’s the whole community. You could be sitting next to someone who’s there because they’re hungry, and then you have whole families helping in the kitchen and little kids pouring milk. I’m excited about that,” Chenoweth says. Even before the building project came to fruition, FISH had been slowly expanding its scope.


Since 2007 it has opened food banks in Odell, Parkdale and Cascade Locks, creating a total of four food banks in Hood River County. “The whole idea of opening these branches is to make food more accessible,” says Durkin. In Hood River County, there is a food bank open and distributing food 26 out of 30 days a month. The Hood River location alone serves roughly 310 families per month. Some other astounding numbers counter the immense need for food in our county. FISH has close to 300 regular volunteers, and last year the food bank received 150,000 pounds of donated food, not including food harvested from the FISH garden. In addition, 125,000 pounds of food were purchased using donated money. In this season alone, the garden has produced more than 531 pounds of vegetables to

purchased using donated money.

be donated to the food bank. From the bevy of volunteers to orchardists donating pallets of fresh fruit to community foundations and businesses contributing money, the bounty and heart of the community seems to shine through the FISH food bank. “I’ll show you,” says Durkin, pointing to a box. “Somebody dropped off all these plums. They were here when I came in this morning. That happens all the time.” For more information, go to, or call (541) 490-1470.

Maddie Ticknor is an editorial intern with The Gorge Magazine and a student at Lewis & Clark College in Portland.


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ompetition combined with friendship makes the Columbia Gorge Triathlon Club unique. Everyone has a goal, but partnership is the key ingredient that glues this group together. In Swim, Bike, Run there is the obvious objective to achieve higher goals in terms of becoming faster, but as everyone in the group would agree, this comes with a dose of camaraderie. The group includes people with all types of bodies, skill levels and from many age categories. Diversity is the strength. The healthy lifestyle this group pursues comes both from pleasure and a respect for the outdoors. Most of the triathletes are also involved in other Gorge sports, including kiteboarding, windsurfing, sailing, paddleboarding, kayaking, skiing and mountain biking. The diverse and beautiful terrain of the Gorge provides a perfect venue for triathletes to work on their skills. Columbia Gorge Tri Club athletes practice their swimming skills in the Columbia River. Favorite biking routes include


the Historic Columbia River Highway, Trout Lake, 7 Mile Hill and Goldendale. And then there are the so-called “Hills of Pain” which encompass several climbs in the Hood River Valley including Ehrck Hill, Straight Hill and Booth Hill, and, on the valley’s west side, Riordan Hill, Binns Hill and Kingsley Road. Finally, there are unlimited options for running on all kinds of trails and roads. Year round, there is always somewhere to train. As a photographer, I am delighted to portray these athletes playing in the Gorge’s majestic landscapes. I enjoy seeing their faces when they achieve a goal, whether it’s at the finish line of an Ironman event or simply the weekly Tuesday Tri Club training night. [In memory of Ellen Dittebrandt. We got this! We miss you, friend.] Paloma Ayala


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The Gorge Triathlon Club includes members from a diverse range of ages and skill levels. Getting to train in the varied—and beautiful—terrain of the Gorge is a perk. Page 60, from left: exiting the swim at the Aluminum Man Triathlon in The Dalles; grinding on the Goldendale Loop; finishing a workout at the weekly Tri Club training night. Page 61: ready to transition from swim to bike. This page, clockwise from top left: swim camaraderie; ready for the race at an Ironman 70.3; a training ride. P. 63, clockwise from top: a Sunday morning open water swim in the Columbia River; getting ready for a swim; the Gorge Tri Club before a weekly workout; Tri Club veterans.




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For more information about the Columbia Gorge Triathlon Club, go to Paloma Ayala is a photographer and graphic designer based in Hood River. She specializes in outdoor and sports photography.


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The Bounty of Bonneville Much more than a dam awaits visitors to this historic site


t’s autumn in the Gorge, when the busy optimism of sunny skies and steady winds, long days and warm nights, refreshing waterfall hikes, riverside picnics and scenic weekend drives have given way to the wistful mystique of rain clouds swirling around cliffs towering overhead, flora green with relief from a long summer drought and solitude among the ferns as fog mingles with mushrooms and raindrops fall in a cacophony on the leaf-laden forest floor. Despite its drizzly drawbacks, this is a truly enchanting season to get outside and enjoy the natural beauty of the Columbia River Gorge. Crowds have dispersed, lending solitude to popular summer destinations. Creeks and waterfalls swell to thundering stature as autumn rains drain from the steep Gorge walls. Deciduous trees explode with color before losing their leaves, and the legendary fall Chinook salmon return from their great migration,


headed to spawning grounds upriver and bringing a flurry of excitement and activity along with them. The list goes on and on, and for one destination that offers a taste of it all, there’s really nowhere on earth quite like the complex known as Bonneville Lock and Dam. Located at the heart of the Gorge just west of Cascade Locks, Bonneville is the final of 14 dams along the main stem Columbia River. It was con-


structed in the 1930s as part of President Franklin D. Roosevelt’s New Deal, to provide jobs and economic stimulation to the Pacific Northwest during the Great Depression and was part of a larger plan to bring flood control, electricity generation and irrigation to the region. Since then the area has undergone immense transformation and is now one of the most popular and diverse destinations for visitors in the Gorge.


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From interpretive hiking trails, day-use picnic shelters, hatchery and powerhouse tours, a fullfledged educational visitor’s center and underwater fish viewing windows, to world-class salmon, sturgeon and shad fishing, wildlife viewing and access to the Pacific Crest Trail and the Historic Columbia River Highway, a visit to Bonneville will not disappoint.

Here’s a list of highlights for the trip: OREGON SIDE, I-84 exit 40 Bonneville Fish Hatchery: Operated by Oregon Department of Fish and Wildlife, this hatchery raises Coho and Chinook salmon and offers outstanding public access to tour the well-maintained facilities, learn about the rearing process and interact with the fish first-hand. You’ll want a few quarters in your pocket for this stop, especially if you’ve got kids in tow; a quarter will get you a handful of fish food from one of several dispensers. Be sure to check out the sturgeon pond and underwater viewing window, where you can get a view of these impressive creatures.

The fish ladder at Bonneville Dam (opposite) offers a great view of migrating salmon—especially in the fall, when the Chinook run is at its peak. Nearby, the fish hatchery (above) provides access to the rearing ponds, where you can feed the fish with food from dispensers. Don’t miss the underwater viewing window at the sturgeon pond (left).

Tanner Creek: Just past the fish hatchery is the Tanner Creek recreational area. A short trail leads to the water from a marked parking area. If you’re into fishing, you probably know all about it. If you’re not, it’s well worth a quick visit, especially this time of year due to the entertaining flurry of activity as hordes of salmon spawn in the creek mouth or rest before heading upstream while fishermen, seals and birds work to capitalize on the bounty. Main visitor’s center: Open daily from 9 a.m. to 5 p.m., the visitor’s center is a multi-story facility operated by the U.S. Army Corps of Engineers. A highlight of the facility is on the bottom floor, where the underwater fish viewing windows give visitors a mesmerizing look inside the fish ladder. During the fall, when the Chinook run is at its peak, thousands of these massive fish pass up the dams every day, making it a spectacle not to be missed. The facility also features a fascinating array of historical exhibits, two theaters running educational

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Making History Come Alive…

VISIT OUR HISTORIC Hood River Photo Blog: DISCOVER culture and history through fresh, engaging exhibits, and exciting programs EXPLORE hands-on activities and educational displays for families and children of all ages

films, and guided tours of the powerhouse. Robins Island: Located between the navigation lock and the first powerhouse, the highlight of Robins Island is a large open park, picnic facilities, horseshoe pits and a playground. Somewhat of a hidden gem, this park is impeccably well maintained and sparsely used. The shelter can be reserved and is large enough to facilitate up to 100 people. Bradford Island: In the fall, fishermen can be seen all along this centrally-located island, which connects the dam’s thundering spillway to the powerhouse and navigation lock. For an up-close view of the spillway and the river’s sheer power, cross over to the island, take a quick right and walk down the rocks to river’s edge. The road along the island gives a great, elevated view of the river for spotting seal activity.

Geocaching: If geocaching gets your blood pumping, a visit to Bonneville will be worth the effort. In addition to private caches in the area, park rangers maintain seven of their own—four on the Oregon side of the facility and three on the Washington side—each with a different interpretive or educational theme.

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Feeding the fish in one of the ponds (top). The thundering spillway at the dam is testament to the power of water (middle). The visitor’s center provides a detailed history of the construction of Bonneville Dam (bottom), as well as an underwater viewing window of the fish ladder.

WASHINGTON SIDE, from HIGHWAY 14 Washington Shore Visitor’s Complex: Get an up close view of the dam’s generators, see fish pass upstream through underwater viewing windows and learn about the facilities and hydroelectricity at this well-run visitor’s center located on the Washington side of the dam off of Highway 14. Open daily from 9 a.m. to 5 p.m. Fort Cascades National Historic Site and Trail: Originally built to help protect the portage around the unnavigable Cascades Rapids before the dam and navigation locks were constructed, Fort Cascades is now home to an interpretive center and 1.5-mile trail. Along with stunning views of the river and the Gorge, the trail (easy in difficulty rating) provides visitors with educational insight into the history of the site and its relationship with settlers and Native American tribes.


» » » » »

Adam Lapierre is a writer and photographer who lives in Hood River. He’s a frequent contributor to The Gorge Magazine.



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Transformative Art


Mosier artist Alan Root draws on family history, and its relics, to create his sculptures


t’s on a road less traveled, Alan Root’s ancestral home. An idyllic chunk of fertile dirt off the paved path, from which fruit pushes its way to ripeness. In Alan you immediately sense a generational honor and stalwart pride—the kith of ancestors, of grandparents and parents, aunts and


uncles, siblings, neighbors, and adopted kin who planted themselves here through some five generations. Root. There is no more fitting a name for an agriculture family. Alan walks you across the verdant earth to the old decrepit picker’s cabins, many years from their heyday housing migrant workers from the South. Strewn about are the relics of farm life—blades and forks that tilled the ground, wheel rims, Model A headlights, tractor seats, other steel remnants— that take you back to a time when machines, and lives, were forged, when information traveled by word of mouth, when agricultural ties were more direct and immediate in working for and with nature to coax from her its bounty. In these relics, in Alan’s hands, there is art. He calls what he does “farm punk.” It’s a steely mix of found farm objects and implements, his skill as a welder, his eye for visual composition, and a deep

love of this place. You can see his work on the gate of the old Mosier cemetery on State Road, near the family farm, where many of his clan are buried. It dots Mosier proper—“Bird on a Bicycle” near Rack and Cloth, “Discover Mosier” on Highway 30 downtown, the big bug at the Mosier school—all built in response to the Mosier 100 sesquicentennial last fall, when Alan was hit with a burst of creativity brought on by the urging of event organizers Emily Reed, Kathy Fitzpatrick, and Mosier mayor Arlene Burns. He credits them with pulling him out of a severe artistic drought. “They inspired me to add more than just the original 10 bike racks,” he says, “the planters, kinetic and free standing sculptures, and signs—especially Emily, who put so much energy in making the 100year celebration happen.” Born in Bend, raised in Estacada and Portland, Alan spent nearly every summer from the time he


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Bringing walls to life

Alan Root’s sculptures are found all over Mosier, including one called “Old Truck Parts” (left) and another entitled “Five Red Pick Heads in Motion” (above). Below is “Bird on a Bicycle.”


He calls what he does “farm punk.” It’s a steely mix of found farm objects and implements, his skill as a welder, his eye for visual composition, and a deep love of this place. Call us today • (305) 310-5101

was 9 years old on the Mosier family farm. Now a sustainable-materials house painter by occupation, he ran an iron works/blacksmithing shop in Mosier for five years, a trade he learned from his dad, and found a significant market for his original potsand-pans wrought iron racks. He’s had no formal training, but draws on the inspiration of artists as diverse as Rauschenberg, Pollack, Picasso, sculptor David Smith, even Bob Dylan, fancying bold primary colors and work that reflects his soul. “I never decided I could do art,” he says. In fact, he hesitates to even call himself an artist, leaving the designation to others. He comes from a long line of published poets, started drawing hot rods in the eighth grade, owned, refurbished and modded 35 cars by the time he was 19, and found his way into the Beat movement. He talks about the debilitating effects of depression and addiction, which took years from his

life, and finding his way back with the spirituality of Ram Dass, acupuncture and homeopathy, and the redemptive, invigorating spark he found making art for the Mosier 100 celebration. These days he splits time between Portland and the Mosier farm. He donates a significant portion of his artwork as a fund-raising vehicle to charity. “It is,” he says, “a huge honor.” His method, when he has an idea, is to think about it, start slowly, “and get the hell out of my own head.” Down at picker’s cabin no. 12 on the family farm, you stand among heaps of old wrought tools and other hunks of history and farm detritus. The more you talk to Alan, the more you start to see things through his eyes, understand his sense of time and legacy and family. Suddenly, it’s less junk, and more a metallic swirl of what one day will likely be art. Don Campbell is a frequent contributor to The Gorge Magazine.


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First Foods of the Northwest Tribes The Columbia Gorge Discovery Center and Museum in The Dalles presents a cultural program and dinner, “First Foods of the Northwest Tribes,” on Sept. 11. Linda Meanus, granddaughter of Chief Tommy Thompson of the Wy’am people of Celilo, will share the importance of the sacred first foods as part of the traditional and cultural life of Native Americans. Learn about the Native American traditions of harvesting and preparing these sacred foods, the value of the nutrients and caring for our natural resources. The dinner menu includes salmon with huckleberry sauce, wild rice pilaf, salad, rolls and huckleberry dessert.

RAIN exhibition The Columbia Center for the Arts in Hood River celebrates the iconic phenomenon of the Pacific Northwest with La Lluvia / RAIN: an exhibition that delights in the mysterious beauty of water that falls from the sky. Visit the gallery space in October to soak in the simplicity of RAIN with refreshing interpretations on the theme from watercolor to oil, acrylic to pastel, and from photography to poetry. As part of the exhibition, a special event, “The Way of Tea and Haiku,” will take place on Oct. 24. The event is a formal tea ceremony put on by members of the Kashentei Kai group from the Portland Japanese Garden. The ceremony includes a beautiful demonstration interspersed with haiku poetry readings by Margaret Chula, a master haiku poet from Portland.

Car is King/Maryhill Arts Festival Celebrate Sam Hill’s love of roads, the automobile, and the arts during this two-day festival Oct. 3-4 devoted to the auto and the arts. Maryhill Museum is combining two popular events this year—the Car is King Weekend and the Maryhill Arts Festival— into a two-day celebration of creativity in all its forms. The event includes the popular Concours de Maryhill, a car show on the grounds of Maryhill Museum where dozens of classic, sport and customized cars are on view, competing for prizes. Visitors will also have a chance to drive the historic Maryhill Loops Road, which is opened for the public only twice a year. Also part of the weekend’s

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events is the Maryhill Loops Climb, where vintage sports cars from the 1930s to the 1960s race singly in a three-mile timed climb up the Maryhill Loops Road.

The Maryhill Arts Festival will take place concurrently all weekend, with booths featuring artists from around the Northwest working in a variety of media, including painting, glass art, jewelry, woodworking, ceramics and more. A special art tent offers kids of all ages a chance to explore their creativity with hands-on art activities. Food vendors will be on site each day.

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Doctor’s Orders


Veggie Rx program aims to help those with “food insecurity”


he Columbia River Gorge is a land of plenty: rivers and lakes filled with fish, ranchlands dotted with beef cows, golden fields of wheat in the east, and, in the Hood River Valley, one of the most productive fruit-growing areas in the country. But even in a land of plenty, there are still those who don’t have enough. In the Hood River County School District, a majority of children qualify for free and reduced lunches. And at home, families still suffer from food insecurity issues—such as running out of food or skipping meals to make ends meet— despite receiving aid from food assistance programs such as SNAP or WIC. Recently though, local agencies have partnered to create a program that not only helps address the food insecurity of Gorge families, but helps stimulate the local economy and promotes healthier eating as well. The program, which began its initial roll-out in August, is called Veggie Rx (although it includes fruits as well). The program helps low-income families who have been identified by healthcare providers as having food security issues by allowing those providers to literally write a “prescription” for fresh fruits and vegetables that can be redeemed at local farmers’ markets, or, during the off-season, at a participating local grocery store or food market. Veggie Rx is spearheaded by the Gorge Grown Food Network, a nonprofit based in Hood River that is best known for organizing farmers’ markets around the Gorge, but in general is a group of farmers, food producers, and consumers in the region looking to promote and improve access to fresh, locally grown food. The group’s executive director, Sarah Sullivan, said the idea for Veggie Rx is based on similar programs used elsewhere around the nation, and that the idea is simply to “give access to food to the people who need it most.”



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The idea is simply to “give access to food to the people who need it most.” Sarah Sullivan (at left), executive director of Gorge Grown Food Network, hopes the Veggie Rx program will address food insecurity issues in the Gorge and help promote healthy eating.

The idea for the program sprang in part from a May 2015 study conducted by the Columbia Gorge Health Council (with help from other agencies) in which nearly 2,000 households representing over 4,600 individuals throughout Klickitat, Skamania, Hood River, Wasco and Sherman counties were surveyed about potential food security issues. Suzanne Cross, senior project manager at the Columbia Gorge Health Council, called some of the data “disturbing.” She noted that “of the surveyed population, there were high percentages

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of people who ran out of food … specifically 45 percent of the English speaking population and 55 percent of the Spanish speaking population.” Some of the data was already well documented, such as the number of students on free and reduced lunch programs in local schools—nearly 80 percent in some cases, Sullivan said, adding that, for some kids, the school lunch “may be the only meal that they’re getting that day.” But the survey also revealed that not only were people worried about running out of food (1 in 3 households)

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WELLNESS The money is distributed through fruit and vegetable vouchers or “prescriptions” written by medical providers and health departments, who identify those with potential food security issues by asking two simple questions:

“In the last 12 months, did you and the people you live with worry that you would run out of food before you were able to get more?” and, “In the last 12 months did you and the people you live with run out of food before you were able to get more?” or were skipping entire meals to make their food supplies last longer (1 in 7 households), some of these same households were experiencing food insecurity issues despite already being enrolled in a public food assistance program, indicating a gap between what the federal government provides and what families actually need. To help close that gap, Gorge Grown received a $20,000 grant from the Jerome S. and Barbara Bischoff Discretionary Subfund of The Oregon Community Foundation to help fund a year-long pilot version of the Veggie Rx program. That $20,000 has nearly doubled due to matching funds provided by Providence Hood River Memorial Hospital, Mid-Columbia Medical Center, Skyline Hospital, the Columbia Gorge Health Council, as well as Tofurky, a Hood River manufacturer of vegan food products.


A “prescription” is then written by the provider, and then “filled” at a local farmers’ market or grocery store, where the prescription can be redeemed for fruits and vegetables. The merchant then turns over the vouchers and is reimbursed by Gorge Grown. Families can then get their prescription refilled at their healthcare provider (and unlike with other prescriptions, it’s okay if Veggie Rx becomes habit-forming). Sullivan hopes that not only will the program help address Gorge families’ food insecurities, but promote healthy eating as well. She acknowledges that in order to stretch a dollar, a family may make the choice of buying a box of mac and cheese over, say, organic carrots from a local farmers’ market. But she also hopes that the nearly $40,000 earmarked for the program will help stimulate busi-

ness for local farmers and local markets. “I think farmers are excited about it,” Sullivan said, “and the healthcare providers are stepping up to fund a really long-term, tangible solution for long-term health by getting fresh produce to more people who really need it.” But there are more roadblocks to food security than the cost of food itself. The same food survey demonstrated that people also experience food insecurity due to problems reaching the grocery store, a disability, or a lack of cooking skills. Sullivan said the current program can’t address all those issues, but noted that Gorge Grown is partnering with the Oregon State University Extension Service to provide cooking and food preserving classes so that families can get the most out of the food that they purchase. It’s too early to tell the efficacy of Veggie Rx, but Sullivan said that so far, interest is high. “We are getting so many questions, and there’s so much enthusiasm about the program,” she said, adding that she expects the program will run out of funding for the veggie vouchers before the pilot program’s year is up. “We hope it’s really successful, but we will need long-term funding to continue it and we’re hoping it can come from the healthcare community,” she said. “We believe hunger is a healthcare issue.” For more information about Veggie Rx, go to

Ben Mitchell is a writer who lives in Hood River. He’s a frequent contributor to The Gorge Magazine.


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AT HOME IN HOOD RIVER. Opening this October!

Dr. Kara Hobson DDS MS Like so many of her Hood River neighbors, Dr. Kara Hobson treasures the outdoor fun and beauty of our community. She also has a passion for the artistry of crafting a winning smile for patients of all ages. 1700 12th Street, Suite D | Hood River, OR 97031 | 541.716.5032

“Back-to-school” eye exams recognize problems early on.

Children under the age of twelve accomplish 80% of their learning through sight.

Specializing in personalized eye exams for kids and adults 541-386-1700 // // find us on Facebook 1700 12th Street, Suite A, Hood River


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As fall settles in it’s time to pull on our sweaters, and turn on our ovens. Fall is my favorite season for cooking and baking, and especially for making rich, indulgent, delicious desserts. Salted Caramel Crème Fraîche Panna Cotta definitely fits those descriptors; it’s dense and creamy, layered with sharp, salty caramel and flecked with crunchy vanilla beans and flaked salt. Salted Caramel Meringues are sweet, salty and light; they’re perfect for taking to a party or delivering to neighbors when the weather turns cool.

Salted Caramel Meringues {pictured on top}

Salted Caramel Sauce



• • • • • • •

6 egg whites 1/2 Tsp pure vanilla extract
 1/4 Tsp cream of tartar 3/4 cup ultrafine baker’s sugar (or 1 cup granulated sugar) 1/4 Tsp fine salt 1/2 cup salted caramel sauce
 flake salt or fleur de sel

Directions: Preheat the oven to 225ºF. Line two baking sheets with parchment paper. Beat the egg whites on medium speed until frothy. Add the cream of tartar and vinegar, increase the beater speed to high and beat until stiff peaks form. Reduce the speed and slowly add the sugar, 1 tbsp at a time. Add the salt. Whip until the meringue mixture is glossy and stiff peaks form again. Scoop the meringue mixture onto the baking sheets, forming 12 cookies per sheet. You can use the back of a wet spoon to smooth the cookies out into uniform shapes. Working one cookie at a time, drizzle about 1 tsp of the caramel sauce across the top of the cookie, being careful not to spill it down onto the parchment, and swirl the caramel gently using the pointed end of a kebab stick or tip of a kitchen thermometer. Wipe the point clean between cookies. Transfer the sheets to the oven and bake for 75 to 90 minutes, rotating the sheets at the 45-minute mark. You’ll know when the cookies are done when they’re lightly golden around the bottom edges and you can lift the edge of a cookie up without it sticking too much. Remove the cookies from the oven and sprinkle immediately with flake salt or flour de sel. Slide the parchment carefully off the baking sheets onto a flat surface. Allow the cookies to cool completely before eating. These cookies are best eaten the day they are made.


• • • • • •

1 cup granulated sugar 2 Tbsp water 2 Tbsp corn syrup 2/3 cup heavy cream 4 Tbsp unsalted butter 1 Tsp kosher salt

Directions: Combine sugar, water, and corn syrup in a large, heavy bottomed saucepan over medium high heat. Stir constantly as the sugar melts, foams and bubbles, and finally starts to change color. Once it’s light golden, move the pan from the heat and continue to stir until it turns a deep, amber color. Immediately add in the butter and stir quickly to melt. Add in the heavy cream (the caramel will bubble up), stirring carefully and constantly. Add in the salt and stir until it’s dissolved. Carefully transfer the caramel to a glass container and allow it to cool. Caramel will keep in a covered glass container in the refrigerator for a week. Dip slices of tart green apple into it, drizzle over ice cream, or stir a bit into your coffee! Yield: 1 1/2 cup. This recipe makes enough caramel for both of the recipes here.


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Salted Caramel Crème Fraîche Panna Cotta Ingredients: • 4 cups (1 quart) heavy cream • 2 packets unflavored gelatin • 1/2 cup fine sugar (3/4 cup granulated sugar) • 1/4 cup cold water • 1 cup crème fraîche • 1 vanilla bean, split open and seed scraped out • 2 Tsp pure vanilla extract • pinch of fine salt • 3/4 cup salted caramel sauce • flake salt or fleur de sel

Directions: In a small bowl, combine the water and gelatin and allow the gelatin to bloom for 10 minutes. Set 12 small glasses or bowls on a baking sheet and make room in the refrigerator for the sheet to sit. In a medium saucepan combine the heavy cream, sugar, pinch of salt, vanilla extract, and vanilla seeds. Bring to a low simmer, whisking to combine. Remove from heat and add in the crème fraîche and gelatin, whisking until the gelatin has completely dissolved. Carefully pour 1/4 cup of the custard into the dishes on the baking sheet. Keep the remaining custard in the pan, covered, at room temperature. Transfer the custards to fridge for 1 hour. Add a 1/2 tbsp layer of caramel sauce and return to the fridge for 10 minutes to set. Gently pour in the rest of the custard, distributing it evenly into the dishes. Transfer to the fridge for another hour. Add a second layer of caramel and chill for two hours before serving. Finish with flake salt or fleur de sel just before serving. This panna cotta is best served cold. Yield: 12 individual servings

Kacie McMackin is a food blogger, writer and photographer at She lives in Hood River and is a frequent contributor to The Gorge Magazine.


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(541) 386-1448 • 107 Oak Street • Downtown Hood River 310 SW 2nd Street • Downtown Stevenson Since 1991 Andrew's Pizza has been serving New York-style, hand-tossed pizza. Along with the Skylight DraftHouse Theater where you can create your own artesian pizza or salad, then sitback and enjoy a first run movie while sitting in the luxury theater. Dine-in, take-out or delivery.



• Our meats are smoked using local cherry wood • Dry rub and BBQ sauces are all made in-house • Pulled pork, chicken, ribs, burgers, salads, vegetarian items • Nightly dinner specials • Local draft beer, wine, hard cider • All desserts fresh-made by Apple Valley Country Store • Outdoor seating available • Ask about catering Open: Wed-Sun at 11am to 8pm. Closed: Mon & Tues.

We, the Waters family, decided to open a new brewery in Carson, Washington. Our brewery is inspired by the finest craft breweries of the Columbia River Gorge and all around the Pacific Northwest. We are locally owned and our beer is locally brewed in the “Backwoods”. Enjoy delicious pizza, fresh salads and tasty appetizers in our family-friendly pub. Open: Sun 11:30-9pm • Mon-Fri 3-9pm • Sat 11:30-9pm

brian’s pourhouse

(509) 493-2177 • Find us on Facebook 201 West Steuben Street • Downtown Bingen

(541) 387-4344 • 606 Oak Street • Downtown Hood River

We are a family owned and operated business Serving one of the best pizzas in the entire Gorge! Hand-Tossed Pizza • Lunch Buffet • Pasta Dishes 40 Item Salad Bar • Oven Toasted Grinders • Daily Soups Hot Wings • Homemade Sausage • Beer and Wine Kids Play Area • Video Arcade Special Event Catering Dine in or take out, local and Hood River delivery

We are located in a charming historic house in the heart of downtown Hood River. Our guest dining experience is optimized by tastefully and passionately blending nature’s finest ingredients with impeccably friendly service, our mission since 1998. Outdoor patio for private parties, groups, and rehearsal dinners. Dinner served daily, 5pm to 10pm.

CAMP 1805 DISTILLERY and BAR (541) 386-1805 • 501 Portway Avenue • Hood River Located on the waterfront

Award winning spirits distilled on-site Craft cocktails and tapas menu Private and holiday parties welcome! Hours: Monday-Thursday: 3pm-9pm Friday-Saturday: 1pm-10pm Sunday: 1pm-9pm Winter hours starting mid October 78


(541) 352-3554 • 4956 Baseline Drive • Downtown Parkdale

(509) 427-3412 • 1162B Wind River Road • Carson


(541) 374-8477 • Exit 44 off I-84, Cascade Locks Stunning views next to the Bridge of the Gods – Bridgeside (formerly Charburger) still serves tasty char-broiled burgers plus an extensive menu of breakfast items, chowders, fish & chips, fresh salad bar, sandwiches, and desserts. New name, new management, but historic charm and western artifacts remain. Serving breakfast, lunch, and dinner. Gift shop • Special event room & terrace

casa el mirador

celilo restaurant & bar

Quality Mexican food prepared with the freshest and finest ingredients. Warm, friendly service and a lively atmosphere. Indulge in generous portions of flavorful sizzling fajitas,fish tacos, savory enchilada dishes and daily specials. Happy Hour margaritas, drink specials and 1/2 off appetizers from 4-7pm, Mon-Fri. Full service bar, take-out menu, gift certificates and catering services. Open for lunch and dinner 7 days a week.

Celilo began with a desire to honor the bounty of this region and a commitment to a healthy and sustainable future. Our ever-changing menu reflects the seasonal highlights of the region’s growers and foragers. We offer the most innovative in fresh, local cuisine as well as an award-winning wine list, full bar, small plate menu, and happy hour daily from 5-6pm. experience the freshest foods here, today!

(541) 298-7388 • 1424 West 2nd Street • The Dalles

(541) 386-5710 • 16 Oak Street • Downtown Hood River


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DIVOTS clubhOuSe ReSTAuRANT (541) 308-0304 • 3605 Brookside Drive • Hood River

(541) 386-4502 • 411 Oak Street • Downtown Hood River

Our rustic mountain restaurant offers fresh creative food, a seasonally changing menu, local beers and wines, and well-crafted drinks. A perfect place to dine after a day of exploring the Mt. Hood National Forest. On Fridays we serve lunch and dinner. On Saturdays and Sundays we serve breakfast, lunch and dinner. View our menus online. Celebrate with a FREE entrée on your birthday!

A scenic choice with excellent food and personal service located in the heart of the Hood River Valley just minutes from downtown. Unwind with breathtaking views of Mt Hood and Mt Adams from our covered, wind protected patio. Relax with a beverage from our full service bar or enjoy some fabulous northwest cuisine at a reasonable price. Open Daily for lunch & Dinner. happy hour 3-6pm.

Named one of 'America's top 10 coffeehouses' by USA Today

(541) 352-6692 • 10755 Coopur Spur Road • Mt. Hood/Parkdale

dog river coffee

Full service espresso bar featuring Stumptown coffee Breakfast burritos, pastries and more caffeinating your adventures since 2004 open: Mon-fri, 6am-6pm & Sat-Sun, 7am-6pm White Salmon, WA

(541) 386-3000 • 310 Oak Street • Downtown Hood River


(509) 637-2774 • 151 Jewett Boulevard • Downtown White Salmon


FARM STAND in the Gorge

Relax on our patio, right in the heart of downtown…enjoy a hand-crafted espresso drink made with locally roasted, fair trade and organic coffee. Serving breakfast and lunch all day: panini, salads, smoothies, and fresh baked goods (vegetarian, vegan, gluten-free options). Local beers on tap, and local wines by the glass or bottle. Free Wi-fi and our patio is dogfriendly. Open daily at 7 a.m.

See for yourself why Everybody’s Brewing is a local favorite! We brew 12 different styles of beer plus seasonal selections onsite. The menu is filled with affordable food choices made with high-quality local ingredients. The atmosphere is warm and family-friendly. Enjoy the stunning Mt. Hood view from the outdoor deck, listen to free live music on Friday nights. Open Tues-Sun: 11:30am to closing

All Organic Breakfast • Serving Deli Sandwiches Organic Soups and Salads • Authentic Bulletproof Coffee • Nine Taps Pouring Local Kombucha

(541) 386-4203 • Find us on Facebook 1009 12th Street • Hood River Heights

Full Store Featuring: Organic Produce, Meats, Gluten Free, Wine, Cheeses and More! Open at 7am weekdays • 9am weekends

Photos by Michael Peterson


(541) 386-2247 • 506 Columbia Street • Downtown Hood River If there is one thing a brewer loves more than great beer– it’s great food and great beer! Our northwest-inspired menu complements our award-winning brews and features seasonal, local ingredients. Swing by for a pint, grab a bite, tour the brewery or just soak up the view. Open daily at 11am serving lunch and dinner. Guided brewery tours are offered daily at 1, 2, 3 and 4pm and are free of charge.


(541) 386-5331 • 2680 Old Columbia River Drive • Hood River (Located off I-84 and the base of Hwy 35) While visiting the Gorge…take a trip to China. Great Szechuan-Hunan taste. No airfare. Free Parking. Very happy family. Great plates for more than 30 years.

GROUND Espresso Bar & Cafe

(541) 386-4442 • 12 Oak Street • Downtown Hood River Get your daily fuel for your Gorge sports and activities here! A long time locals favorite coffee house and eatery, Ground features fresh in-house roasted coffee, house made pastries and cookies with lots of gluten free options. We make our soups from scratch every day and source mostly local and organic ingredients. Feel like a having a brewski? Local beer and cider on tap. THE GORGE MAGAZINE : FALL 2015

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(503) 669-8610 • 2126 SW Halsey Street • Troutdale (off Exit 16)

New in town!!!! Taproom with exquisite Belgian -style beers, brewed on the Logsdon Farm in the valley. Certified organic beers, brewed with local ingredients. Get the Belgian vibe and enjoy. We have a Belgian style menu available as well. Cheers, op Uw gezondheid

The Black Rabbit Restaurant uses ingredients from Edgefield’s own gardens, grown using organic methods – herbs, vegetables, fruits and flowers that flourish throughout the property’s 74 acres. We use these in seasonal specials and throughout the menu whenever possible. Stop in for a fresh taste.

Open: Sun noon-6pm, Mon Closed, Tue - Thu 2:00pm-8pm, Fri - Sat 12:00-9pm

Ales, wines and spirits are crafted onsite.


PIETRO’S PIZZA & Gallery of Games

riverside & cebu lounge

pFriem artisanal beers are symphonies of flavor and balance, influenced by the great brewers of Belgium, but unmistakably true to our homegrown roots in the Pacific Northwest. Although they are served humbly, each glass is overflowing with pride and a relentless aspiration to brew the best beer in the world. We’ll let you decide. Open Daily: 11:30am-9pm

We offer fun games for all ages and three TVs so Mom and Dad can catch the game. Our extensive menu consists of a variety of pizzas, sandwiches, pasta, and a 24 item salad bar. It also includes broasted chicken, chicken wings, and seasoned fries. Place your to go orders at Delivery available in Hood River and White Salmon. Free delivery to local hotels.

Diners seek out Riverside for some of the best food in the Gorge—and Cebu for great bar food, drinks and live entertainment. With amazing panoramic river views, Riverside offers fresh menu choices that change seasonally for breakfast, lunch & dinner—plus an award-winning wine list. Check our website for current menus and our Chef’s Blog. cebu lounge: happiest hours in town, Mon-Fri 4-6 pm



(541) 321-0490 • 707 Portway Avenue, Suite 101 • Hood River Waterfront

(541) 296-7870 • 701 East 2nd Street • Downtown The Dalles (I-84, Exit 85) Showcasing delicious local foods, hand crafted beers, wines and spirits of the Columbia River Basin in a relaxed atmosphere. Friendly staff, family dining, and a beautiful garden patio. Come experience the best in The Dalles. Enjoy Happy Hour daily, 3pm-6pm!

(541) 386-1606 • 107 2nd Street • Downtown Hood River

(541) 436-0800 • 501 Portway Avenue • Hood River Waterfront Serving inventive pizzas with perfectly blistered crusts, wood-fired veggies, salads and amazing s’mores. Creative cocktails, 11 craft beers, wines and ciders on tap. Family dining section and kids play area. Vegan and gluten-free options. Waterfront views from our heated patio seating!


ovino market & delicatessen and gorge cyder house

(541) 436-0040 101 4th Street • Hood River

(541) 436-0505 • 1209 13th Street • Hood River Heights

We carry a variety of cheeses and charcutery, local bread, antipasti, chocolate, olive oil, vinegar, and other gourmet items to create the perfect picnic. Try one of our Europeanstyle sandwiches for lunch and enjoy it in our Beer & Cider Garden with a glass of Gorge Cyder House “old world style” hard apple cider crafted right here at our location.

(541) 386-4410 • Exit 64 off I-84 • Waterfront Hood River

stonehedge gardens

(541) 386-3940 • 3405 West Cascade Avenue • Hood River “The best outdoor dining in the Gorge.” –NW Best Places We are a favorite among locals and visitors. Our cuisine is a classic, European blend that utilizes fresh, local ingredients and pairs well with our select wines. Our gardens are the perfect setting for weddings. Full-service catering available. “Romantic setting and the best meal I had in town.” –The Los Angeles Times


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EAT + DRINK (541) 386-7423 • 109 First Street • Downtown Hood River



(503) 666-5337 • 1325 East Historic Columbia River Hwy • Troutdale


Come find us in the basement of the Yasui Building, the local’s favorite spot for fresh fish, Pan-Asian Cuisine, and a rockin’ atmosphere! Lots of rotating specials, creative rolls, and a large sake selection means you’re always trying something new! Private rooms are available for groups up to 20 people. Take-out menu available online. Open for dinner nightly at 5:00, closing hours change seasonally.

We are nestled on the banks of the Sandy River in Troutdale, OR–the gateway to the Columbia River Gorge. We are located halfway between Portland and Multnomah Falls. Serving exquisite American cuisine since the 1930s. The menu includes: Seafood specialties as well as traditional steak, chicken, and pasta dishes; a full bar, and our famous home-style chicken ‘n dumplins. Open every night for dinner.

Join us in our cozy dining room for delicious local food made entirely from scratch by Chef, Matt McGowan. His philosophy: use fresh, quality ingredients and let the dish speak for itself, keep it simple and clean. Enjoy specialty cocktails, local wines and craft beer on tap, featured artists and special events. Ask about catering and private parties. Open: Wednesday - Saturday 11:30 - 9pm



whistle stop espresso & deli

The dining experience at Skamania Lodge is whatever you want it to be. From romantic dinners for two in the Cascade Dining Room to casual fare and jovial merriment with friends in the River Rock lounge, it’s the perfect season to enjoy the most delicious culinary delights and magnificent views offered in the Columbia River Gorge.

An adventure-based brewery that is handcrafting creative and innovative beers in the Pacific Northwest. Thunder Island Brewing makes original beers inspired by a love for outdoor adventures, with a nod to local history and with a respect for all that the scenic Columbia River Gorge has to offer. Bring the family in for a meal, well behaved dogs onleash are welcome on our patio. CALL FOR HOURS

Situated across from an old train bridge, along the Columbia, is a historic building that houses a quaint little deli with much to offer. You’ll hear the whistle blowing and the trains rumbling by as you enjoy your favorite coffee drink or one of our homemade goodies. Select a bottle of craft beer or fine wine to complement the best smoked-salmon quiche in town. Indoor and outdoor dining.

(509) 427-7700 • 1131 SW Skamania Lodge Way • Stevenson

(971) 231-4599 • 515 NW Portage Road • Cascade Locks

(509) 773-4928 • 604 South Columbus Avenue • Goldendale

(509) 427-0155 • Open Daily 5am to 8pm 50341 Highway 14 • Home Valley

A local resource guide for the discerning foodie. Reviews, recipes & more: THE GORGE MAGAZINE : FALL 2015

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A logjam above Punchbowl, upper Hood River Valley, circa 1904. (Photo courtesy of The History Museum of Hood River.)



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Columbia Center for the Arts presents The Wandering Reel, a traveling short film festival showcasing compassionate and artful cinema. “To inspire conversation and collaboration between individuals and communities through the common experience of cinema.”

November 6 at 7:30pm November 7 at 2pm and 7:30pm Programs include films in the genres of Call to Action, Our Relations and Diverse Encounters. All Films shown at the Columbia Art Center.

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215 Cascade Avenue PO Box 1543 Hood River, OR 97031 (541) 387-8877

8/26/15 3:54 PM

You say you’ll always be there. Mean it. Heart disease is the leading cause of death in Americans and can strike without warning, taking people away from those they love. The good news is that heart disease can often be prevented. Providence is here to help.

How healthy is your heart?

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Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.