The Gorge Magazine - Summer 2020

SUMMER 2020 thegorgemagazine.com

LIVING AND EXPLORING IN THE COLUMBIA RIVER GORGE

Same Great Views, Different Rules Wine tasting during a pandemic

Have Skills, Will Deliver Gorge ingenuity helps fill the PPE gap

Extraordinary is our ordinary.

All in, for The Gorge

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EQUAL HOUSING OPPORTUNITY

CONTENTS I SUMMER 2020 FEATURE

HAVE SKILLS, WILL DELIVER Gorge ingenuity helps fill the PPE gap

By Ruth Berkowitz

30

OUR GORGE 8

PERSON OF INTEREST

12

VENTURES

16

LOCAVORE

20

CREATE

24

WINE SPOTLIGHT

46

PARTAKE

50

YOUR GORGE

Zahne Calzada

20

OUTSIDE 36 HIT THE TRAILS, RESPONSIBLY

Protect yourself and others while hiking this season

By Ben Mitchell

ARTS + CULTURE 40 THE TRUTH OF THE MATTER

Artist MacRae Wylde’s newest sculpture speaks volumes

By Janet Cook Courtesy of Maryhill Museum

WELLNESS 42 SKYLINE HEALTH DELIVERS

How a small rural hospital — and its community — met a global pandemic

By Janet Cook

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SUMMER 2020 II THE GORGE MAGAZINE

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EchoFox Photography Ben Mitchell

HOME HOME HOME HOME

+ + ++

JEWELRY JEWELRY JEWELRY JEWELRY

SINCE 1994 SINCE SINCE 1994 1994 SINCE 1994

305 OAK STREET 305 STREET 305 OAK OAK HOOD STREETRIVER DOWNTOWN 305 OAK STREETRIVER DOWNTOWN HOOD DOWNTOWN HOOD RIVER 54 1-386-6188 DOWNTOWN HOOD RIVER 54 54 1-386-6188 1-386-6188 54 1-386-6188

EDITOR’S NOTE

A

Carol@DonNunamaker.com RealEstateinTheGorge.com HoodRiverProperties.com

PARKDALE $2,900,000: Rare, pristine farmland and huge Mt. Hood view! 163 +/- acres currently a working hay ranch, previously a working dairy. Land is flat & fully irrigated. Buildings include: hay shed, feeding barn w/loft, 3 cattle sheds, milking shed, chicken coop, large shop w/equipment and grain silo. Property has 3 homes all currently rented. RMLS 20358571

s we were putting together this summer issue, I found myself looking back to when we were doing the same with our spring issue. It was little more than three months ago, but our world has changed so much since then. That issue was filled with stories that held the promise of a full Gorge spring: the annual Gorge Artists Open Studios Tour; the re-opening of the Goldendale Observatory after a two-year renovation; a technology lab-in-a-bus making rounds to area schools; new public transportation to beloved Gorge recreation sites; wine tastings; live music and theater performances; hiking and mountain biking with kids.

Instead, we got a pandemic. Spring was canceled and, like much of the country, the Gorge went on pause.

Except, not entirely. It turns out, many people were busy helping other people to make it through. The HMB50 (Help Make Better 50) formed when some Hood River residents decided to take the PPE shortage into their own hands and make isolation gowns. Another group of can-doers launched a collective to sew cloth face masks. Hood River’s Sailworks sail loft pivoted to produce face shields for health workers. Local companies, including Cardinal Glass and Innovative Composite Engineering, stepped up to design and build medical equipment for Gorge hospitals. Behind all these efforts were still more local people and businesses donating money and supplies.

There were also, of course, the frontline workers making sure our local hospitals were prepared. There were health department officials working long hours to sort through data, to keep everyone informed, to contract trace, to collect and distribute PPE, to worry about all of us.

There was a chef and his crew who decided to use the food on hand when the restaurant closed to cook meals for the staff and their families. When the list of people who needed food grew, they kept right on cooking, with the help of local farmers and suppliers who donated to the cause.

HOOD RIVER $1,234,000: Classic turn of the century Farmhouse built in 1908! Mt. Hood & Mt. Adams view!!! 4 BRs, 1.5 BAs, 3353 sqft.

21.69 total acres. Interior: high ceilings, crown molding, hardwood floors, basement for recreation & storage. Remodeled outbuildings: Cottage guest house, 2 car detached garage, work studio/office w/hot tub & sauna and general purpose barn. 19.9 acres irrigable acres for cherry & pear production. RMLS 19121902

These are just a few of our Gorge stories from these last strange months. Some of them are in these pages, and I know there are many more stories out there of people helping people through these challenging, disorienting times. The resilience and generosity of our friends and neighbors is hopeful and inspiring. Who knows what will be happening a few months from now when we’re working on our fall issue. Whatever it is, we will weather it, in this place, together. I wouldn’t have it any other way. Have a safe and healthy summer.

—Janet Cook, Editor

PARKDALE $1,695,000: Stunning Log B&B known as Bigfoot Lodge with a spectacular view of Mt. Hood & Upper Valley. Impressive architecture features 3 levels, 5 BRs, 4.5 BAs, 4052 sqft, all with a view of the mountain. 41.71 acres mainly forested, some flat open space and lovely landscaping around Lodge. Perfect location: only 10 mins to Hood River and 25 to 40 minutes to all the activities around the mountain.

Make it your home or keep the business going. RMLS 20664508

About the Cover Many things have changed of late, but the view from the grounds of Syncline Winery isn’t one of them. The winery, near Lyle, Wash., is open Friday through Sunday from 12 to 5 for seated tastings. Reservations are recommended, as seating capacity is currently limited. synclinewine.com Photo by Lauren Cullen

541-490-5099

Oregon & Washington Broker

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SUMMER 2020 II THE GORGE MAGAZINE

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.

SUMMER 2020 EDITOR Janet Cook

CREATIVE DIRECTOR & GRAPHIC DESIGNER Renata Kosina

ADVERTISING DIRECTOR Jody Thompson

ADVERTISING SALES Chelsea Marr

CONTRIBUTING WRITERS Ruth Berkowitz, Don Campbell, Kacie McMackin, Ben Mitchell

COVER PHOTOGRAPHER Lauren Cullen

CONTRIBUTING PHOTOGRAPHERS Katharine Kimball, Kacie McMackin, Ben Mitchell, Laurel Sparks

TO ADVERTISE IN THE GORGE MAGAZINE please contact Jody Thompson jthompson@thegorgemagazine.com

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THE GORGE MAGAZINE 600 E. Port Marina Way, Suite B and C P.O. Box 390 Hood River, Oregon 97031 We appreciate your feedback.

Please email comments to: jcook@thegorgemagazine.com

The Gorge Magazine is published by Columbia Gorge News, LLC. 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 Columbia Gorge News, LLC. 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, Columbia Gorge News, LLC, or its employees, staff or management. All RIGHTS RESERVED. The Gorge Magazine is printed at Eagle Web Press.

Located at 101 Oak St, Hood River, OR 503.939.4961 • SOLRIDES.COM THE GORGE MAGAZINE II SUMMER 2020

7

OUR GORGE I PERSON OF INTEREST

Christopher Van Tilburg, MD A day in my life as Hood River County public health officer story by CHRISTOPHER VAN TILBURG, MD | photos provided

5:30 a.m.

The first thing I should tell you is that I’m not the one doing all the real work. As the Hood River County public health officer, I’m writing the story and doing the videos but I’m not in the trenches.

I’ve been in the medical trenches in the past; I am not there now. Second, at no time have I ever been prouder and more honored to be part of two groups: the Hood River County Health Department and the greater medical community of the Columbia River Gorge. My colleagues and fellow staff members have stepped up, unequivocally and selflessly. They saved our county from a fate much worse and are leading us to safety.

Now, it’s early morning and I find myself having the exact same breakfast I’ve had for three months: muesli cooked in almond milk with frozen Oregon berries and some yogurt. I think this is because I don’t want to think too hard in the morning. Or it might be because these items are durable, given that in six weeks I visited the grocery store only twice.

I start my day by perusing news from multiple sources and the Oregon Health Authority Covid-19 pages. Early on, I was focused on the number of positive cases; now I watch the test positivity rate. After coffee, I tackle my three email inboxes. If you want to communicate in times of inbox explosions and global pandemics, keep it short and give the bottom line up front.

8:30 a.m.

Daily briefings occur at the health department, led by Director Trish Elliot, RN, who is a confident and highly skilled public health nurse. Our days are a mash-up of virtual meetings, phone calls, receiving and sending emails, coordinating testing, offering advice for businesses, and sorting out regulations and guidelines from the Oregon Health Authority. I am in regular contact with colleagues who run task forces on personal protective equipment (PPE), long-term care facilities, and mental health. I facilitate communications via a video blog, which I started on the day in March when the Hood River 8

SUMMER 2020 II THE GORGE MAGAZINE

News announced it was closing down. Trish’s day, I know, is much busier than mine. Not only is she running the department but pitching in to get the work done, in the trenches.

I find myself trying to mitigate anxiety, misconceptions, and misinformation with vital hope, solid facts, and clear thinking. This is no easy mis-

sion, considering that solid facts about SARS-CoV-2 (the virus) and Covid-19 (the disease it causes) are in short supply. I provide support to the health department staff, which champions many tasks: providing food and hotel rooms for those less fortunate, arranging wide-scale testing, creating press releases, and calling people.

Calling seems to be endless, ongoing, and exhaustive. They call people who test positive, who are presumed positive, persons under monitoring, persons under investigation and those with questions like business owners and elected officials. For a two-week stretch, contact tracing alone means calling more than 100 people per day. Many questions come up. Many more than I or anyone else have answers for.

I’m amazed at the outpouring of support. Once, I call a friend to help provide food to a family in quarantine in a hotel room. She calls back to say food is ordered and paid for by an anonymous donor. I secretly wonder if she is the donor. I make another call on a different day to colleagues to arrange mass testing. A few hours later, testing is in progress. But my part is small compared with the health department staff. Trish arranges testing on a grand scale and the nurses and staff work all day, weekends too. Even when they go home, they think about the pandemic, about isolation and quarantine, about what to do with folks who don’t want to follow directions.

10:00 a.m.

It is Tuesday, but I find the calendar is less and less effective as a timekeeping tool. Every day, more tasks need to be completed. Staff at the health department bring in boxes of PPE, answer phones, make more calls, recheck guide-

Boxes of PPE at the Hood River County Health Department, above. Opposite, Christopher Van Tilburg, county health officer, and Trish Elliot, health department director, have helped steer the county’s response to the pandemic.

lines, enter data, and wade through a constant stream of incoming emails. A few times nurses go on-site to help with testing, in full PPE regalia. Every day we have more test results. At first, we rejoiced at going a week without a positive. Then we rejoiced at going days without a positive. Now we wonder just how much work and public health risk the next batch of positives will be.

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THE GORGE MAGAZINE II SUMMER 2020

9

We are fortunate to have one hospitalization in the county, which has resolved, and no fatalities.

I find balancing waves of anxiety and positive optimism difficult, especially when I vacillate between work and home. Just how much should I worry? About the county, my daughters, my family and my friends.

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You can get this document free of charge in other languages, large print, braille or a format you prefer.

Contact Mavel Morales at 1-844-882-7889, 711 TTY or OHA.ADAModifications@dhsoha.state.or.us.

12 noon You can get this document free of charge in other languages, large print, braille or a format you prefer. Contact Mavel Morales at 1-844-882-7889, 711 TTY or OHA.ADAModifications@dhsoha.state.or.us.

Two months later and we begin the process of reopening, although that is not really an accurate term. It’s more of an awakening to a different world, like a caterpillar emerging from a chrysalis, to a place we recognize but not totally. Things will be different for the foreseeable future. Hopefully, we can rejoice in the positive changes to our world and work to fix those things that are dysfunctional, disenchanting, discriminating.

1:00 p.m.

I don’t let my bike go un-ridden. But I get tired of the same ride over and over, because with Post Canyon and the Twin Tunnels closed, I’m left with my road bike. My buddies and I get creative with long asphalt and gravel road rides winding around the valley, to Welches or to Dufur. In the preCovid times I would never take a call while on a bike ride. Now, my friends are used to me taking calls while spinning. When Post Canyon reopens, I am nervous, just a little. When the county reopens, I am nervous, much more so. These are not trivial issues in a community that thrives on fruit, industry, and tourism. I’m fortunate, I’m not in the trenches. The staff at the health department is in the trenches. In deep. Somehow, the crew is always in good spirits. But the monotony of Covid is wearing on me.

OHA 2320 (05/2020)

OHA 2320C (05/2020)

Wash your hands.

Use soap and water for at least 20 seconds.

Can’t wash?

Use hand sanitizer.

Use hand sanitizer made with at least 60-95% alcohol content.

You can get this document free of charge in other languages, large print, braille or a format you prefer. Contact Mavel Morales at 1-844-882-7889, 711 TTY or OHA.ADAModifications@dhsoha.state.or.us.

OHA 2320B (05/2020)

Guidelines from the Oregon Health Authority spell out safety precautions to help prevent the spread of Covid-19.

abruptly. I have friends over for a physically distant chat. One friend and colleague brings his own beverage and his own chair — I appreciate that greatly and then find my appreciation to be a strange marker of the times. My dad and sister come over once, two months after lockdown. It is a brief visit outside, without hugs. Conversation is a mix of lamenting and sorrowful waxing with cheerful banter regarding the things we do have. We are lucky, indeed. Others have been impacted greatly by hardship: illness, financial strife, and discrimination.

8:00 p.m.

Anonymous chalk art decorates the steps of the Hood River County Health Department during the first weeks of the pandemic.

3:00 p.m.

The video project was started to push out public information and address community anxiety. I am grateful for the positive comments. I have consternation and angst over the other comments, especially those that are inaccurate or misleading. My format is old-school: an outline on a scrap of paper and recorded with a phone in my backyard. If I want captions, I write them by hand on colored craft paper with an indelible marker.

6:00 p.m.

The spring evenings are bittersweet because I can sit on my back deck with my daughters, both home from college, their in-person semesters truncated 10 SUMMER 2020 II THE GORGE MAGAZINE

I don’t want to look at another screen or think about another video public service announcement. But I find myself somehow trying to plan another message. The same message. Over and over. I think about what we know and what we don’t know.

What we know is that we can protect ourselves and others from droplettransmitted communicable disease by staying home when we are ill, washing our hands, keeping physical distance from others, and wearing a mask. But I understand these hardships are not fun, not easy, not result-oriented. A cloth mask does not offer the same protection as a medical-grade powered air-purifying respirator. We can’t see the SARS-CoV-2 being washed from our hands. It’s not a zombie that we can process and destroy, but an invisible, microscopic germ that is elusive and opportunistic and robust.

What we don’t know are many things. When will we have a vaccine? If we get one, will it work? If it works, for how long? Will SARS-CoV-2-positive patients be immune? If so, for how long? Can pets transmit to humans and vice versa? When will things be back to normal? Will they ever be back to normal?

10:00 p.m.

I go to sleep, and sleep solidly.

4:00 a.m.

My phone buzzes me awake. A climber is stranded on the mountain. I wake up, call my buddies, pack my mountain rescue gear, and head up to Mount Hood at first light. I am displeased that a person is in distress, but somehow calmed that I have something else to think about besides coronavirus.

Christopher Van Tilburg, MD, is Hood River County public health officer, staff physician at Providence Occupational and Travel Medicine, and a member of Hood River Crag Rats mountain rescue.

OUR GORGE I VENTURES

Food for the Body and Soul Celilo Restaurant finds its mission during closure story by JANET COOK | photos by LAUREL SPARKS

C

elilo Restaurant & Bar in Hood River went from business as usual to closing abruptly in the middle of March when Governor Kate Brown ordered restaurants to shut down statewide to help contain the spread of the coronavirus. While some retooled for take-out, chef and co-owner Ben Stenn knew that wasn’t a model that suited Celilo.

Instead, he and his team decided they would feed the staff and their families with the food they had on hand. “We concluded that we had to keep this great group of people together,” Stenn said, adding that most of Celilo’s staff has been there long term.

“We don’t have a restaurant that’s made up of people that come and go,” he said. “Lots of our crew have been working together for many years.

It’s our family. We just thought, that’s it, we need to keep them whole. We need to get everybody to the other end of this.”

Stenn and his crew started putting meal kits together for restaurant staff and their families. He contacted a friend at Oregon Health & Science University for advice on how to do it safely. He wound up with two different teams working two

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SUMMER 2020 II THE GORGE MAGAZINE

Jacob Mick, top right, portions frittata while sous chef Tyler Gibson, top left, packs meal kits in the Celilo kitchen. Mick, above left, gets bags of food ready to go to staff’s families and others in need. To-go boxes, above right, stand ready to be filled with meal kits.

days a week to cook meals and assemble the kits.

What happened next was “a totally natural process,” he said. “Staff would come in and say, ‘I know someone who could use a meal.’” A friend who lived up the valley was concerned about elderly neighbors coming to town to grocery shop; he asked if he could bring meals to them. The sheriff came to Stenn and said, “There are families that I know about who need food.” Another friend knew a hospital worker who felt overwhelmed and would appreciate the gesture of a prepared meal. Each time, Stenn added them to the list.

Celilo co-owner and chef Ben Stenn carries bags of meal kits, including flowers donated from The Gorge White House. Above, cups of frozen cookie dough are ready to go in kits.

“We did about two dozen meals in the first week, and then suddenly we were doing 50 meals twice a week,” Stenn said. It took only a couple of weeks for the restaurant to go through most of the food in its inventory.

Then, the donations started.

“The people we buy food from were still producing food, and the restaurants weren’t buying it,” Stenn said. Farmers and other food producers began asking why Stenn was still buying food when his restaurant was closed.

When he told them what he was doing, many of them offered to donate the goods they usually sell to the restaurant. “That has happened over and over and over again,” he said — by local farmers as well as food producers and distributors from Portland that he’s worked with for years. “I feel humbled being part of the experience,” Stenn said.

As weeks turned to months, Stenn and his crew kept at it, preparing meals and packaging them for distribution twice a week.

At the end of May, as Stenn and his crew were closing in on 1,000 meals distributed, the Oregon Hospitality Foundation (OHF) awarded Celilo $6,900 for its efforts to feed community members affected by the shut-down caused by the pandemic. Celilo was one of 10 restaurants in Oregon that received the awards, which ranged from $2,000 to $8,000. Celilo’s grant was the second largest.

“This was right about the time we were thinking we might wind it down,” Stenn said. But he also knew there was continuing need, including in the Gorge’s Native American community. “We were awarded the grant and we said, ‘We have to keep it alive. Now we’re funded.’”

Well into June, Stenn and the Celilo crew continued to make meal kits twice a week. “We’re feeding the people who need food,” he said. “We all have a chance to make a difference, and this is what we’ve chosen to do.”

The grant from OHF will help them make at least 300 meals, he said. “We’ll work through those funds, and potentially keep doing it,” he said.

THE GORGE MAGAZINE II SUMMER 2020

13

The Celilo crew has made 50 meals twice per week since the restaurant closed down in mid-March, using ingredients from their inventory and donations from farmers and suppliers.

Even though Celilo could have re-opened in June with restrictions, Stenn and his co-owners opted to keep it closed for the time being. “I like to think we make beautiful food, but also create a setting for you to enjoy your dining partners, decompress, let your own brain unwind,” he said. He feels the current situation isn’t conducive for that kind of experience. Plus, he said, the decision to open will involve his entire staff, and he won’t do it until everyone feels it’s safe.

“We have to have each other’s back,” he said. “The decision to open will be made with everybody’s input.” For now, the restaurant is offering a take-out “dinner for two” option, available by pre-order.

Stenn sees some long-term changes ahead for the restaurant in order to stay viable during the pandemic. “We’re going to look to balance the part of the business that takes place in-house with more of what we do out-ofhouse,” he said. That could include offering take-home food baskets of vegetables and even meat and fish — “giving people access to some of the great stuff we have as a way of expanding our options,” he said.

In the meantime, despite the shock and bewildering nature of the past months, Stenn takes inspiration from the experience of feeding people in need, of seeing his staff step up to volunteer, of receiving so many donations from farmers and food producers who were struggling in their own right.

“All these people have done this week after week,” he said. “The human spirit will endure. It’s the inspiration for where we will be at the other end of this.”

For more information, go to celilorestaurant.com.

Giving starts in the Gorge

The Gorge Community Foundation helps donors create charitable endowment funds to support the causes you care about and projects that inspire you.

Since 2003, the Foundation has made over $2 million in grants.

You can start an endowment fund now with a tax-deductible contribution or include the Gorge Community Foundation in your estate plans.

Learn more at gorgecf.org or call 509-250-3525

GORGE COMMUNITY FOUNDATION

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14 SUMMER 2020 II THE GORGE MAGAZINE

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OUR GORGE I LOCAVORE

Got Meat?

The pandemic has more people seeking what Trout Lake’s Treebird Farm has to offer story by DON CAMPBELL | photos by ECHOFOX PHOTOGRAPHY, GORGE-US PHOTOGRAPHY and TREEBIRD FARM

I

n a verdant valley at the south foot of Mount Adams, under velvety blue skies airbrushed with wispy clouds, sits Treebird Farm & Butcher. The husband-and-wife team of Michael Kelly and Rebecca Wellman own this little spot of deliciousness a few clicks south of Trout Lake, Wash. This day they are deep in the preparation of food orders that will make their way to homes, farmers markets and drop sites around the Gorge over the ensuing weekend. Variously included in those orders are a range of sustainably raised and consciously butchered meats and poultry, and locally sourced produce, mushrooms, cheese, fermented foods and sauerkraut.

In other words, heaven. This is a true small family farm. Co-workers are busy packing up boxes, squeezing out fresh-made garlic sausage, tending the flocks and stock. A gaggle of young giggling

Courtesy of Treebird Farm

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SUMMER 2020 II THE GORGE MAGAZINE

EchoFox Photography

children — two of whom are the products of Michael and Rebecca, the rest kids of co-workers and neighbors — freewheelingly roam the farm as if it was their full-time job. In fact, it is. They’re growing up with an understanding of where food actually comes from. Only later might they realize the blessing of where they live and what they live on.

In this unsettling pandemic time of quarantines and lockdowns, it seems there may be emerging a greater understanding of how and what we eat. People are cooking more and, by necessity, being forced to see a bigger world and clearer picture of where products like packaged meat actually come from, and the delicate and sometimes dangerous nature of getting it safely to your larder.

Michael Kelly and Rebecca Wellman and their kids, inset, own Treebird Farm in Trout Lake, left, where they raise pork and chicken and partner with area farms to sell meat and produce.

summer time

GREENERY

ORGANICS • PRODUCE DELI & BAKERY • MEAT & SEAFOOD WINE & BEER • FLORAL

Courtesy of Treebird Farm

Treebird Farm is home to pigs and chickens, where they’re raised and butchered onsite in the farm’s WSDA-certified facility. Kelly and Wellman source high quality grass-fed beef and lamb from their neighbors and fresh produce from Gorge-area farms for their online store.

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Treebird Farm is the fruition of Michael and Rebecca’s food activism.

Both hail from Olympia, Wash., where they met. Both had a desire to do more with and about food. They worked a small plot of land, raising goats, laying hens and gardens. Michael lauds having worked with a “great network of people, installing edible forest gardens and doing consulting for food systems in urban yards in Thurston County.” Rebecca had early dreams of being a farmer, and later discovered a college organic agriculture program that set her on the path.

“I started learning about the dire state of our planet, ecological genocide,” Michael says. “Protein was a key issue.” Both had dreams of owning farm and ranch land, and with the help of Rebecca’s parents, who owned land in Klickitat County, started Sunnybrook Farm in 2012, changing the name to Treebird Farm in 2016.

As their awareness grew, the pair took greater notice of the disparity of food packaging, which was often full of mislabeling and misinformation.

“A lot of it was passed off as organic and wholesome,” says Michael, “and it really wasn’t.”

One popular regional chicken producer that Michael cites bills itself as a “family farm,” while producing over 45 million birds a year, some 30,000 a day. “That’s not what you think of when you think of a small family farm,” he says.

At Sunnybrook, after drawing inspiration from Joel Salatin’s book, “You Can Farm,” the pair jumped in with their first chickens. Beef cattle were already on the farm, and they slowly added pigs and laying hens, with small forays into ducks, turkey, goats and sheep. “Each year we’d refine and tweak our products to best serve our customers,” Michael says.

Today, they’ve settled on raising the highest quality pork and chicken at their on-site WSDA-certified facility, while sourcing high-quality, grass-fed beef and lamb from their neighbors.

It may go without saying, but doing meat on a small scale is complex and difficult for a variety of reasons: federal licensing, USDA regulations, processing bottlenecks, and higher labor and other costs. Michael and Rebecca learned the hard way, essentially by doing it all themselves.

While there had been area talk of forming a co-op for the last 10 years among local providers, nothing achieved liftoff, and Treebird decided to do

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THE GORGE MAGAZINE II SUMMER 2020

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it themselves. In 2017, Michael enrolled in an intensive multi-day class at Farmstead Meatsmith on Washington’s Vashon Island. At Treebird, they gave up egg production to put a focus on providing beef and pork, and began working their way up the licensing hierarchy.

The process has hardened their core beliefs about how they provide quality meat and poultry.

Their site is 21 acres, whereas the average farm size in the U.S. is significantly larger. It is a matter of sustainability — both ecological and economic — and scale. They strive to produce healthy animals on well-cared-for farmland, relying on humane treatment methods.

“We tend our soils better than big plants that tend to have all these ecological disasters,” Michael says. “Imagine putting 30,000 birds in a barn. Our birds and pigs are outside, and are healthier. They’re in the sunlight, they’re moving around getting exercise.”

Other producers’ labels touting no antibiotics and no hormones can be misleading, he offers. “We don’t need those things because our animals are just healthier. Antibiotics don’t make healthier animals. They treat sick animals. Our

Wild Columbia Salmon

EchoFox Photography, both images

goal is to have healthy animals. Our animals are happy right up until their demise. It’s a matter of scale.”

The benefit for consumers? “It simply tastes better,” Michael says. Word is spreading, especially in these Covid-19 times. They’ve seen a significant uptick in new and returning customers. “It’s been unprecedented,” he adds. They’ve brought on extra help to alleviate the duo having to do all the work, have tripled production and expanded distribution.

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SUMMER 2020 II THE GORGE MAGAZINE

They’ve also expanded the offerings to their online retail storefront, partnering with various local purveyors who had built relationships with restaurants, which have suffered a severe downturn during the pandemic. They now offer fresh produce from several local farms, an array of local cheeses, Blue Skies bread and granola, and Blue Bus fermented products.

Michael’s hope is to sustain their efforts well into the future. “This highlights our need for resilient, local, sustainable food and not having to rely on big national and global food sources,” he says. “It’s been great to be here and operate during the pandemic, but if people don’t keep buying from us and supporting other farms after this we might not be here for the next 10 years.

And that’s just reality.”

In their spare time, he says, they’re just trying to educate people. “It just took,” he offers, “a little pandemic to get people to eat more locally.”

For more information, go to treebirdorganics.grazecart.com.

Don Campbell is a writer and musician. He lives in Mosier and Portland and is a frequent contributor to The Gorge Magazine.

Photo: Rob Denning

Courtesy of Treebird Farm

Rebecca Wellman, above, and Michael Kelly, opposite, long dreamed of being farmers. Wellman’s family had land in Trout Lake, which helped make their dream a reality.

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.

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GOLDENDALE CHAMBER OF COMMERCE AND VISITOR CENTER 903 E. Broadway, Goldendale, WA 98620 • 509.773.3400 • goldendalechamber.org

THE GORGE MAGAZINE II SUMMER 2020

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Brian Chambers

OUR GORGE I CREATE

Starving for Art Galleries in the Gorge welcome visitors back story by JANET COOK | photos provided

A

bsence makes the heart grow fonder, goes the saying. That could apply to many things that have been absent from our lives over the past months, including art. Sure, we could look at artwork online and on social media, but it’s not the same as standing in front of a painting or a sculpture and losing yourself in it for a few minutes.

So with fonder hearts, we now can visit some of the Gorge’s galleries in person, albeit with some new rules and safety guidelines. As with everything these days, it’s best to check with specific galleries before you go to make sure they’re open, and to be prepared for the necessary safety protocols each requires.

COLUMBIA CENTER FOR THE ARTS Columbia Center for the Arts in Hood River opened its gallery in June with limited hours.

It will expand its opening in July to six days a week, Tuesday through Sunday from 11 to 5. The arts center will be monitoring visitor capacity to ensure social distancing. It also has a sanitation station at the entrance and requests that visitors wear masks, which will be offered to anyone who doesn’t have one. Private tours are available by appointment.

July’s show in the gallery is entitled Metamorphosis, featuring work that highlights transformation. Artists include Justin Gibbens, Renee Adams, Hannah Newman, Jessie Weitzel Le Grand, Rodney Stewart, Drew Devereaux, Sarah Arnold,

Art galleries, including 301 Gallery, top and opposite, welcome visitors with some safety precautions in place, including observing social distancing, hand sanitizing and mask wearing. Inset and left are work from upcoming shows at Columbia Center for the Arts.

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Cleo Sterling, Eileen Holzman and Rachel Denny. The show embraces the wild nature of transformation and uncanny combinations.

The show’s opening is Friday, July 3, from 6 to 8 p.m. Please note that to adhere to Covid-19 restrictions, no food or drinks will be served during the opening.

August’s exhibition is entitled Organic, a group show featuring work by artists utilizing organic forms and materials in their practice. Featured artists are Susan Murrell, Cable Griffith, Jay Gaskill, Abi Spring, Evelyn McClean, Cynthia Camlin, Daiva Bergman Harris and Joy Cartier.

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The 301 Gallery in Hood River is open 11 to 5 seven days a week, with safety protocols including maintaining social distance, hand sanitizing and masks recommended. The gallery will offer masks to anyone who doesn’t have one. In addition, the gallery doors will be kept open when possible to increase fresh air flow.

The gallery houses the work of more than a dozen Gorge artists. During July, the featured artist is Hood River abstract painter Tassie Mack, whose show opens with a “Mask”querade reception on Friday, July 3, from 6 to 8 p.m. Masks are required; visitors are encouraged to make them artsy.

In addition, The 301 Gallery is marking its second anniversary in July by offering select artworks for sale at significant markdowns, to either $301, or $30.10 depending on initial pricing. The sale will continue throughout the month of July.

301gallery.com

MARYHILL MUSEUM Maryhill Museum of Art normally opens in the middle of March after its winter closure, but those plans were thwarted this year with the arrival of the coronavirus pandemic. Following Klickitat County’s reopening plans, the museum is finally scheduled to open for the season by mid-July.

THE GORGE MAGAZINE II SUMMER 2020

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Robert Reynold

Maryhill Museum of Art opens in July, with some special exhibits and its usual array of interesting permanent collections. Its expansive rooms and grounds atop a bluff in the eastern Gorge afford plenty of space for social distancing.

Maryhill has reduced its schedule of events, shows and exhibitions, but still has an intriguing array of art and exhibits on display in its oneof-a-kind museum overlooking the eastern Gorge. Special exhibitions this year include Orthodox Icons: The Saints and the Mother of God, featuring more than 25 items that began as a collection of Russian icons carried to the museum by Queen Marie of Romania in 1926; A Particular Beauty: Romanian Folk Clothing, which includes more than 450 objects that are part of the museum’s permanent collection; and Maryhill Favorites: Art by Women Celebrating the Centennial of the 19th Amendment, featuring two- and three-dimensional works by prominent women artists including Gene Kloss,

Katja Oxman, Betty LaDuke, Frances Senska and Meta Vaux Warrick Fuller.

In addition to the special exhibitions, the museum’s permanent installations include more than 80 works by Auguste Rodin, European and American paintings and decorative arts, unique chess sets from around the world, and a large collection of Native American basketry.

On the museum grounds is the William and Catherine Dickson Sculpture Park, which features more than a dozen large-scale outdoor sculptures

by Pacific Northwest artists. maryhillmuseum.org

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Courtesy of Hood Crest Winery

OUR GORGE I WINE SPOTLIGHT

Adjusting to the New Normal Gorge tasting rooms take differing tacks during the pandemic story by DON CAMPBELL | photos provided

The Wine Experience Phil Jones, along with his wife Sheryl and son Spencer, divide their time between their wine operation in New Zealand and their SOUTH HILL WINERY up on Underwood Mountain. They’re the only Northwest winery making Kosher wines, and have expanded their offerings to include Chardonnay, Sauvignon Blanc, Gamay Noir and 24

SUMMER 2020 II THE GORGE MAGAZINE

Courtesy of South Hill Winery

I

t is one of life’s simple pleasures — sipping a glass of fine wine. That pleasure, often taken for granted in this wine-rich region, has taken on a new complexion. In these virally treacherous times of quarantines, lockdowns and closures, a new normal is emerging, one that has far-reaching implications for wine producers here in the Gorge.

One might argue that wine is necessary to soothe frayed nerves and mollify and palliate anxieties and personal meltdowns as we hurl into an unknown future. But there is no bigger implication to wine than the communal. With facemasks, distancing, constant hand washing, sanitizing and touchless/contactless service, we’ve been robbed of vital social intercourse, the closeness of friends and the camaraderie we so desperately crave.

South Hill Winery

Pinot Noir. Like many, they were blindsided by the Covid-19 pandemic.

“Where we’re at is the same concerns as numerous wineries,” says Jones. By decree he could have opened in April, but chose not to. He wasn’t necessarily concerned about local residents coming to the winery and its cozy tasting room. His greater fear was visitors making the trek from Portland, which remained on lockdown longer than the Gorge communities.

“We’re not concerned about Hood River people,” he says. “We’ve had relatively few infections. But it’s the people coming from other places where the virus is a little stronger and affected more people.”

Safety concerns have largely kept the winery closed, but of equal importance is not being able to offer the complete winery experience. “When you visit a winery it’s supposed to be fun,” says Jones. “It’s not just popping wine in a glass. We could have opened weeks ago, but distanced tables and masks? We can do it but what an unpleasant experience. We’ve been reluctant and it’s tough on all of us, every business. But we have to do what’s in the best interest of everyone, and again, it’s the emphasis on having a pleasant tasting room and good experience.”

S uperb summer sipping finely crafted wines, mountain & vineyard views

Mt. Hood Winery Wine tasting daily from 11 am to 5 pm

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5 4 1 . 3 8 6 . 8 3 3 3 / 2882 Van Horn Dr. Hood River, Oregon / info@mthoodwinery.com /mthoodwinery.com

Idiot’s Grace

Marketing in a Pandemic Most wineries have opted to continue servicing their loyal wine clubs and making wine available for retail sale, often at deep discounts.

It often includes calling ahead with an order for curbside pickup. Wine is, after all, essential.

Though many sought to turn it into a marketing opportunity, Mosier’s IDIOT’S GRACE was decidedly against that. “We did nothing to try and generate more business,” says Trevor Hertrich, winery director. “We still don’t know what’s going to happen. In a couple weeks, there could be no money. We’re not going to try and get people to hand over their last couple dollars for wine. We don’t do that in general. It’s a pull, not a push. We just want people to know when and where to get it and deliver on the expectation.”

The winery prefers to take the best information available about the virus spread, overlay that on the regulations and guidelines, and then craft an experience based on those that deliver the best outcome for its guests, one that for now includes curbside pick-up. “We’re proceeding like a baby

Award winning wines, friendly staff, cozy tasting room, picnic & pet friendly! plenty of space to spread out and practice social distancing.

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THE GORGE MAGAZINE II SUMMER 2020

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Courtesy of Hood Crest Winery

learning to walk. We’re still in our early steps,” Hertrich says. So far, he offers, “We don’t see a way forward yet that’s totally safe.”

Hood Crest Winery

Luck and a Little Sanitizer

Tess Barr, along with husband Patrik Barr, have kept their HOOD CREST WINERY in Hood River open the entire pandemic with curbside pizza and wine to go. They are among the early few who re-opened June 5, but with a new regimen — one that most wineries will follow in some fashion.

For Barr, it’s reservation-only visits, socially distanced tables, patrons wearing masks when away from their tables, and outside seating only.

Mosier, Ore. U.S.A.

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Organically Grown Estate Wines from the Columbia Gorge AVA 26 SUMMER 2020 II THE GORGE MAGAZINE

idiotsgrace.com

WA Tasting Room Magazine

“We had to reinvent the winery,” Barr says.

“It’s definitely changed the business model.” To stay abreast, she’s gotten involved with Willamette Valley winemakers and is following some of their protocols. She points out that her pointof-service system is a bit ahead of the curve in that it is able to track-and-trace customer phone numbers and zip codes.

A noted blues singer and guitarist, her band used to be regularly featured inside the tasting room most weekends. That part of their program is under review.

Hood Crest is also a distiller, and was called into action at the behest of the federal government, which asked all licensed distilleries to produce hand sanitizer. “We followed the WHO formulary and labeling and pricing guidelines,” she says. “We use no bleach in the winery anyway, and have always used distilled spirits. We were also able to offer masks for sale. So with our loyal customers, curbside pizza and wine, and sanitizers and masks, we kept all our employees working, and were also able to bring on our regular vineyard help. We feel very fortunate. But it’s definitely not business as usual.”

Finely crafted, award-winning wines made in limited quantities for the highest quality.

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Lasting memories await at our vista tasting room, overlooking the Columbia River & Mt. Hood.

Syncline Winery

Zen and Crisis Like many winemakers, Poppie Mantone, along with husband James, at SYNCLINE WINERY has not yet set an opening date. The 20-year-old winery has weathered numerous crises. Mantone, like many, finds it difficult to speculate on the economy, let alone the future. She says they’ll bounce back.

jacobwilliamswinery.com

•

541-645-0462

•

Wishram, WA

THE GORGE MAGAZINE II SUMMER 2020

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“When you own a business this many years,” says Mantone, “you have tragedies and changes, and either learn to adapt or it doesn’t work out if you’re not adaptable. We’ve been through at least two financial crises, and it’s about to be a third, so we adapt the best we can. We’re always pushing each other to be better. We’ll make a similar plan to survive this, so maybe we’ll be able to do it another 20 years and pass it along to our kids.

We’ll all be permanently changed by this, but I’m hopeful for change.”

For links to wineries and tasting rooms of the Gorge, go to gorgewine.com. Check individual websites for updated information.

Don Campbell is a writer and musician. He lives in Mosier and Portland and is a frequent contributor to The Gorge Magazine.

Wine Tasting Tips Wine tasting is on at many Gorge wineries this summer, but it’s best to check with specific tasting rooms for hours and requirements before visiting. Please be respectful of tasting room staff and the current regulations they must comply with in order to remain open.

CONFIRM HOURS Call ahead or check websites to make sure the tasting rooms you want to visit are open.

DON’T WEAR FRAGRANCES Perfume and cologne can interfere with the subtle aromas in wine.

ASK ABOUT FEES Some wineries charge a fee for tastings. Some will waive fees with a purchase, so ask if this is an option.

TASTING TIPS Generally, white wines are tasted first, followed by red wines and then dessert wines. It’s okay to skip any of the wines on a tasting list by politely declining.

WHAT TO DO Swirling the wine in your glass helps aerate the wine’s many aromas. When tasting, hold the glass by the stem rather than the bowl as holding it by the bowl can disturb the temperature of the wine. Inhale before taking a sip to appreciate the wine’s aromas. Likewise, swirl the wine around in your mouth once you sip to coat all the surfaces; we detect different flavor sensations in different parts of our mouths.

For more information about Gorge wineries, go to gorgewine.com.

Tasting rooms ARE open by reservation onlY

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Small craft winery, brewery and cidery

Tasting OPtions:

Farm-to-table pizza

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cathedralridgewinery.com / 541.386.2882 28

SUMMER 2020 II THE GORGE MAGAZINE

Open Daily gratefulvineyards.com

WINERY & VINEYARD

We are a family of winemakers from two generations and two hemispheres, with vineyards and wineries in Underwood, Washington, and Nelson, New Zealand. South Hill is located at 1,800 feet on Underwood Mountain, just 20 minutes from Hood River and an hour from Portland. We look forward to sharing our award-winning wines and our story with you in our elegant tasting room. Enjoy the breathtaking views of the Columbia River, Mount Hood and the Hood River Valley from our patio or our picnic area.

Google reviews: • A hidden gem. All 8 of the wines were delicious. How often does that happen?

Incredible panoramic views of Mt. Hood and the Gorge east and west. New facility, family-operated, they know what they’re doing.

• Visiting South Hill is a great experience, from the spectacular views to the worldclass wines. From the first sip you can tell the Jones family has over 30 years experience in the industry!

Tasting room hours, when allowed to open, will be Saturday and Sunday 12-5pm. Social distancing tables provided for customers.

801 Scoggins Rd., Underwood, WA • southhillvineyards.com • 541-380-1438 • southhillwine@gmail.com

Have Skills, Will Deliver GORGE INGENUITY HELPS FILL THE PPE GAP

Story by RUTH BERKOWITZ Photos by KATHARINE KIMBALL, ZAHNE CALZADA and KYLE PERO

As the pandemic hit Oregon this spring, medical workers pleaded for personal protective equipment (PPE). Nationwide shortages plagued hospitals and clinics everywhere, and while federal officials bickered and blamed, some determined Gorge residents got to work to solve the critical shortage of isolation gowns, face masks and protective shields. The stories of how they did it are inspiring tales of shifting gears and MacGyver-ing solutions.

Donned in a paper-thin gown with an open back, Dr. Laurel Berge treated her first Covid-19 patient on March 19. Berge, a Hood River resident, was working a 14-hour shift at Kaiser Permanente in Portland. Because of the shortage of gowns, she and her fellow frontline workers used sanitary wipes to clean their flimsy protection between tending patients. The emergency room doctor cringed while witnessing one of her peers care for a stabbing victim and then immediately intubate a Covid-19 patient.

“We were really rushing into the field of battle without armor,” Berge says. Proper protection meant an isolation gown, the second most used piece of PPE following latex gloves. Designed to be impenetrable, isolation gowns are essential in protecting medical workers from contamination.

That night, exhausted and tormented by the acute shortage Maui Meyer, left, teamed up with Dr. Laurel Berge to form HMB50, an organization of local of PPE, Berge tossed and turned in her sleep. At 2:30 a.m., she volunteers that helped make PPE to distribute in the Gorge and around the Northwest. bolted upright with an idea. She went into her bathroom, took down the shower curtain, and cut the plastic into a makeshift protective gown. Anything would be better than the gown she had worn the day before.

The next day, Berge phoned her friend Maui Meyer, a resourceful Hood River realtor who knows how to problem-solve and get things done. The two experimented with a variety of materials before landing on Tyvek, a water-resistant, light and breathable construction material used to wrap houses. They connected with John Weld, owner of Immersion Research, a company that manufactures paddling gear in White Salmon. Skilled in making drysuits for paddlers, Weld created their first fully functional gown.

Thus began their organization, HMB50 (Help Make Better 50; the 50 refers to the 50 hours it took to transform Berge’s idea into a functional isolation gown).

Berge describes the fast pace and the impressive teamwork. “We were building something as if we were flying something,” she said. They quickly delegated the work. Immersion Research cut the durable material. The Gorge clothing company Renewal Workshop, and USiA, a watersports gear supplier, retooled their businesses into gown-making factories. They paired with The Next 30

SUMMER 2020 II THE GORGE MAGAZINE

Zahne Calzada

HMB50 — Isolation Gowns

Dale Cook of Sailworks, Inc., cuts foam for face shields. Sailworks turned its sail loft into a PPE production facility for a time, turning out 6,500 shields for health care workers. Photo by Katharine Kimball.

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Have Skills, Will Deliver

Gorge Makers Collective — Cloth Masks

Photos by Kyle Pero

A social media campaign was launched to help get information out about HMB50, which is evolving into a nonprofit called Life Raft.

Door Inc., a Hood River-based social services agency, to solicit donations.

Tum-a-Lum Lumber donated Tyvek material. Wieden and Kennedy pitched in with branding and social media (see hmb50.org).

Over 66 days, they manufactured 17,500 high-quality gowns that the Hood River County Health Department distributed to hospitals and clinics all over the Northwest.

When many companies had to shut down, forcing employees out of work, HMB50 succeeded in not only producing gowns, but also employing 30 workers. The group is now winding down, yet the mission to create and distribute PPE will continue. Berge’s son, Jesse Eaves, and his college friend, Jonathan Evergreen, both instrumental in launching HMB50, are in the midst of transforming their organization into a nonprofit called Life Raft.

At about the same time Dr. Berge was tackling the gown shortage, Hood River artist and teacher Shelley Toon Lindberg was returning from teaching art in Alaska. She, too, was troubled by the lack of protective gear for frontline medical workers.

Lindberg called her friend, Holly Higdon-Wood, owner and designer of a custom clothing and hat company, and they brainstormed how they could help. “We both know how to sew and we both know how to rally people,” Lindberg urged Higdon-Wood. By the end of the call, they’d agreed to team up.

Higdon-Wood went to her studio, cut some fabric, and began designing a mask that would cover the medical grade N-95 mask, making it safe to re-use. They pair brought in two other women, Sherie Lacrosse Zack, a business owner with a degree in design and a no-nonsense attitude, and Christina McGee, whose skills in churning out Excel spreadsheets made her a perfect head-of-distribution.

They called themselves the Gorge Makers Collective and organized a group of sewers, as well as medical and business experts. “We didn’t sleep a lot the first few weeks,” Higdon-Wood recalls. But the team was invigorated by putting their skills to work.

Higdon-Wood fine-tuned the mask pattern and their mission quickly pivoted to designing smaller cloth masks for essential workers, health clinics, hospitals, homeless shelters, and those in need. It so happened that one of their Hood River friends, Dr. Kristin Dillon, was working in Washington, D.C., as a fellow for the Robert Wood Johnson Foundation and had just been assigned to the medical team for Representative Nancy Pelosi, speaker of the House. Dillon’s inside knowledge proved essential. When skeptics doubted the effectiveness of cloth masks, Dillon urged them to keep sewing.

A breakthrough moment happened when they discovered sheets of surgical wrap material stockpiled at the Klickitat Valley Hospital in Goldendale, Wash. This high-grade material enabled them to sew masks for frontline workers that could be re-used when exposed to high heat. Outdoor apparel company Dakine stepped up to offer use of its stack cutter. Production soared and

Holly Higdon-Wood, left, and Theresa Perry, right, both sewed masks for the Gorge Makers Collective, which produced more than 4,000 cloth masks for distribution to hospitals throughout the Gorge.

Katharine Kimball, both images

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SUMMER 2020 II THE GORGE MAGAZINE

Katharine Kimball

Holly Higdon-Wood designed a bandana mask for farmworkers with a nose bridge to keep it in place. It helps prevent the spread of Covid-19 and gives protection from sun, dust and chemicals.

more than 4,000 masks were distributed to hospitals throughout the Gorge.

In response to a shortage of elastic for ear straps, the collective found a more comfortable alternative: Lycra. Higdon-Wood contacted Melissa Tokstad of Hood River’s Melika Activewear. Within hours, she had a huge supply of Lycra and production resumed.

In order to follow social distancing guidelines, Zack set up bins outside her Hood River home, organized so that volunteers could come pick up or

deposit the material they needed, be it a mask pattern, cut cloth, aluminum nose stays, or elastic strips. The final bin was for the finished masks.

The Collective has since disbanded, but Higdon-Wood continues to make masks. She recently designed a reinforced bandana mask to protect farmworkers. On a recent day at Gale Orchards in Hood River, farmworker Gil Evangesta wore one of Higdon-Wood’s bandana masks while thinning pear trees. Like many of his peers, Evangesta is used to wearing a bandana to protect himself from dust, chemicals, and sun — and now to help prevent the spread of coronavirus. He says he likes the new bandana mask even better because the nose bridge keeps the fabric on his face.

Like the other masks, the bandanas can easily be washed and worn again.

Tom McKnight, owner of Gale Orchards, distributed multiple bandana-masks to his workers, some of whom live on the premises. McKnight encourages them to wear the masks in public, especially when shopping and socializing.

Although Hood River’s number of Covid-19 cases is relatively low, hundreds of farm workers will soon descend on the valley to pick fruit, many coming from areas with much higher case counts.

Sailworks — Protective Shields Bruce Peterson, owner of Sailworks sail loft in Hood River, saw a post on social media in March that Providence hospitals were looking for a million masks and face shields. Peterson examined the design of the shield and knew his team could create something better. He consulted with his wife, a nurse at Hood River’s Providence Birth Center, and was shocked to learn that her

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Have Skills, Will Deliver

Bruce Peterson, founder of Sailworks, designed a face shield using monofilm, a clear polyester material used in windsurfing sails. He had all the materials and tools on hand in his loft to produce the shields.

department had only four face shields. Their supply, like that of many hospitals, was shallow since most of their shields and other PPE come from China.

Peterson quickly got to work and designed a handful of prototypes before landing on a clean, effective shield. It was easy for him to put together an efficient production line since most of the materials he needed were in his sail loft. Instead of vinyl, as recommended by Providence, he used monofilm, the clear polyester material used to make windsurfing sails. He attached it with a foam headband and an elastic strap. His digital cutting machine, automatic sewing machines, and Sailworks team pivoted from making sails to constructing protective shields.

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When Meyer, who was assisting with PPE distribution, asked Peterson how many shields he could make, Peterson replied, “How many do you want?” They settled on 6,500. The shields were distributed by the Hood River County Health Department to hospitals, clinics, and first responders.

The pandemic has taken us on a wild ride, one that’s far from over.

But it’s inspiring knowing that talent and teamwork here in the Gorge has helped ease the burden both locally and around the region.

Ruth Berkowitz is a lawyer, mediator and writer. She lives with her family in Hood River and Portland and is a frequent contributor to The Gorge Magazine.

OUTSIDE

Courtesy of School of Send

Hit the Trails, Responsibly Protect yourself and others while hiking this season story by BEN MITCHELL | photos by BEN MITCHELL and provided

A

s we all know, the Covid-19 pandemic has, in addition to sickening millions and killing hundreds of thousands of people around the globe, upended many aspects of our everyday lives, requiring us to take new precautions to prevent the transmission of the virus. That extends to hiking in the Columbia River Gorge. While nearly every trail shut down for a time due to safety concerns, some trails in the area (although not all) began opening back up again in late May, and many people are feeling ready to go back to exploring the public lands we all love.

But the relaxation of trail closures doesn’t mean it’s business as usual. Current research suggests hiking may be one of the lower-risk activities in terms of transmission, but there’s a still a risk, and you should take steps to protect yourself and show extra courtesies to others on the trail.

With that in mind, here are some ways to be prepared on your next outing, whether it be in the Gorge or elsewhere. The following is compiled from resources such as Leave No Trace, Washington

Trails Association, and Ready, Set GOrge. And although some of this is helpful advice you may have already been following, it’s more important now than ever to continue that good behavior.

FOLLOW CDC GUIDELINES: MASK, SOCIAL DISTANCE, STAY HOME IF YOU’RE FEELING SICK

Essentially, pretend like you’re going to the grocery store. Wear a mask or face covering, or have one with you that you can slip on as people pass by you on the trail. Make sure you’re keeping at least six feet away from people, and step aside to let others go by. Consider hiking trails that are less likely to be overgrown and have lots of room to pass (e.g., Mosier Twin Tunnels Trail, Klickitat Trail, Deschutes River Trail). Once you finish your hike, don’t linger; head home and wash your hands. And don’t go to the trails if you’re feeling sick.

BE PREPARED

Ben Mitchell

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SUMMER 2020 II THE GORGE MAGAZINE

In addition to the classic items you should have in your daypack (food, water, clothing, first-aid materials, navigation materials, etc.), you should also include that face mask we mentioned before, as well as hand sanitizer.

CDC GUIDELINES: MASK SOCIAL DISTANCE STAY HOME IF YOU’RE FEELING SICK

BE MINDFUL OF WHERE YOU’RE VISITING, STAY CLOSE TO HOME

Another reason for preparedness: reducing stress on communities located near recreation areas. One of the reasons trails were closed was not necessarily due to the danger of the hikes themselves, but to high levels of out-of-town visitors. Having to stop for supplies outside of your town of residence can increase the chance of viral spread, not to mention leaving fewer supplies for local residents (case in point, the Oregon Coast was overrun with visitors right before Governor Kate Brown issued her stay-at-home order in March, drawing the ire of local residents and officials).

AVOID CROWDS

Some of the most popular areas in the Gorge, such as Multnomah Falls, were still closed in June, and there’s a reason for that: more people make it more difficult to practice social distancing. It’s a good time to head to less busy trails or recreation areas.

CHECK TRIP REPORTS TO ACCOUNT FOR CHANGING TRAIL CONDITIONS AND SERVICES

Ryan Ojerio, Southwest Washington regional manager for Washington Trails Association, notes that due to the pandemic, trailhead amenities such as water and restrooms may not be available, and advises that “many trails aren’t being maintained to typical standards.” Therefore, it’s a good idea to check trip reports at wta.org, oregonhikers.org, or even social media, to have an idea of what you’re getting into.

HAVE A BACKUP PLAN

Because of the changing nature of closures, conditions, and crowds, it’s important to have backup options for your recreation plans on any given day. “If you have your heart set on one specific hike, you

may be really disappointed if you arrive and can’t find safe parking, or a snow drift is blocking part of the road,” Ojerio says. “But if you approach the trip with two or three options in mind, you can be flexible and still make a great day out of it.”

DON’T PUSH YOUR LIMITS

Now’s not the time to be going “full send” or engaging in more risky or unfamiliar activities, as it can put a strain on local hospitals and first responders and potentially impact resources needed for Covid-19 if something goes wrong.

Example: over Memorial Day Weekend, sheriff ’s offices and volunteer groups responded to two rescue requests for Mount Hood climbers within a 24-hour period, significantly taxing resources.

FOLLOW CLOSURE ORDERS

Rachel Pawlitz, spokesperson for the Columbia River Gorge National Scenic area, says there has been “reasonably good compliance” from people, especially in comparison to other national forests in the region, but there was “an increase in the incursions in the closed areas” over Memorial Day Weekend in the Gorge. In mid-May, Mt. Hood

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National Forest announced it was closing the gate to Laurance Lake “due to the amount of vandalism, camping, and banned campfires at the lake over the past several weeks.” Don’t be that person and ruin it for everybody.

PACK IN, PACK OUT

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Another example of something you may have already been doing, but has added importance now. As we mentioned earlier, the pandemic has limited services in some places, so trashcans at trailheads may not be emptied as frequently, if at all. Bring a bag and be prepared to take your trash with you.

BE KIND, AND ENJOY

We are all going through a collective, traumatic event, and one of the most important things we can do is be kind and courteous to one another both on and off the trails. Ojerio hopes that a silver lining from all this is that people will think more about how their actions impact both fellow hikers and people who maintain the trails and keep us safe. And if nothing else, he hopes people discover or rediscover the simple pleasures of communing with nature. “Times of crisis,” he says, “highlight those things that are most meaningful.”

For more information, go to lnt.org, readysetgorge.com, and wta.org.

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

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SUMMER 2020 II THE GORGE MAGAZINE

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ARTS + CULTURE

The Truth of the Matter Artist MacRae Wylde’s newest sculpture speaks volumes story by JANET COOK | photos by ELLEN WYLDE and LAURIE BLACK

B

Laurie Black

efore the reality of a global pandemic began to descend on the world, before the U.S. government’s response to the rising death toll made a mockery of fact, artist MacRae Wylde

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SUMMER 2020 II THE GORGE MAGAZINE

was working on a sculpture in his Hood River shop that would seem to take on more relevance with each passing week this spring.

Wylde, a sculptor, envisioned the piece and began making drawings in January. He made some small models in early February and started working on the first of three large steel sculptures later that month, outlining the pieces on the metal. He cut out the first of the sculptures in early March.

Truth.

That’s all, but yet so much. And it’s become so muddled. That’s where Wylde’s inspiration for the piece came from — long before the events of this spring, yet made all the more relevant by them.

“Truth in our society has eroded for so many years,” Wylde says. “I think a lot of our politics has stemmed from it in both parties. Nobody trusts anybody.” Wylde’s Truth is made up of three separate sculptures: one horizontal, one vertical and one that is the cut-out from the letters. The horizontal Truth has recently been installed just east of Waterfront Park in Hood River.

Truth is the latest addition to Wylde’s long line of large-scale sculptures. He’s been building things and creating art since he was a kid growing up near Boston in a family of artists.

After high school, he attended Colorado College with the goal of becoming an architect. A summer job at an architecture firm gave him a close-up look at the profession, and also his first real architecture work when he was tasked with drawing studio specs for McDonald’s restaurants that needed renovating but no longer had original architectural plans.

Somewhere along the line, a veteran architect gave him a piece of advice that served him well. “He said, ‘You need to learn how shapes go together. Go study art and come back to architecture if you want to,’” Wylde recalls.

He took that advice, majored in studio art and went to Italy after graduating to study at the International School of Art in Umbria. After that, he shelved his architect plans and moved to L.A. He got a job working for a company that bought new cars when they came out, turned them into convertibles and then sold the patterns. “I learned a lot about metal — how to mold metal and shape

Laurie Black, both images

metal,” he says. “I learned a lot about welding.”

After a decade or so in L.A., during which he also pursued his passion for boats and sailing, he moved to Port Townsend, Wash., to attend the Northwest School of Wooden Boatbuilding. He eventually wound up teaching at the school. He also met his future wife, Ellen, and joined her in her business making custom boat dodgers — work she still does from her home studio in Hood River.

The couple — soon with their daughter, Fiona — made frequent trips to windsurf in the Gorge beginning in the ‘90s (Ellen had been visiting since the late ‘80s) and fell in love with it. They moved to Hood River in 2006.

Wylde brought his passion for metal sculpture with him and his works have been installed in and around Hood River for years. Much of his work embodies his fascination with architecture, engineering and construction.

A self-described minimalist, Wylde likes to use found objects in his work. “I like materials that had jobs before,” he says. Just before moving to Hood River, he found two semi-trailers piled with steel beams at the fairgrounds in Port Townsend. They’d been donated but never used, and were being overgrown by blackberries.

“Without engineering stamps they couldn’t be used for public activity, and several of the beams were bent,” Wylde says. “They offered to sell me the beams as scrap.”

He hired a truck to transport as many of the beams as he could. They’ve formed the basis for many sculptures in Hood River, some of which Wylde deconstructed after they were displayed for a while and turned into new sculptures.

Wylde also likes to “play with space,” as he puts it. His works are as much about simply looking at them as walking around and taking them in from different perspectives. “How you move around a piece affects how you respond to it,” he says.

For Wylde, Truth has been percolating for some time. Truth is a basic tenet of civilization, he says, “the contract that allows it all to work.”

Even our Constitution is based on the premise that truth is self-evident, he points out. “Truth is something we ought to hold as a value.”

“Truth the sculpture is a monument to the concept,” Wylde says in his artist’s statement. “It is a reminder that truth is an ideal we should aspire to promote. It is a concept that applies across all boundaries. It cares not where you come from or who your parents were, it does not care what party you belong to or what group you are part of.”

The concept of “truth” is “too important to ignore and too delicate to tramp all over,” he says. Wylde believes we’re living in an “interesting

MacRae Wylde creates metal sculpture in his Hood River shop. His latest piece, Truth, is made up of three versions of the word, including one, opposite inset, installed at the Hood River Waterfront. He’s been working on his series Inside Out, opposite top and bottom, since 2017 and it includes 15 sculptures.

time,” with no real sense of direction. Still, he remains optimistic.

“I think at some point, we’re going to have to get back to a place where we’re going to say what is true and if you don’t like it, that’s part of the debate. Truth is sometimes a thing you don’t want to hear,” he says.

“Like the concept,” Wylde concludes in his artist’s statement, “Truth the sculpture will last forever, yet with neglect it will start to rust.”

For more information, go to macraewylde.com

THE GORGE MAGAZINE II SUMMER 2020

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Courtesy of Skyline Health

WELLNESS

Skyline Health Delivers How a small, rural hospital — and its community — met a global pandemic story by JANET COOK | photos courtesy of SKYLINE HEALTH and GORGE MAKERSPACE

M

ost of the country went on lockdown this spring in order to curb the spread of the coronavirus.

“Flattening the curve” was imperative to ensure that hospitals didn’t become overwhelmed. In some places, the virus spread too quickly before social distancing was implemented, inundating health care systems. See Italy and New York City for examples.

Small rural hospitals, like their metro counterparts, faced unprecedented times with the arrival of Covid-19. Skyline Health in White Salmon, the smallest of the central Gorge hospitals, was no exception.

“We’re in the middle of a global pandemic,” said Debi Budnick, community health and outreach coordinator for Skyline Health. “But what that looks like on the ground for a small, rural hospital is not really what it looks like in a big city hospital.”

By the time the World Health Organization declared Covid-19 a pandemic on March 11, Skyline had already begun Level 1 emergency response activities, including collecting data, assessing resources

Courtesy of Skyline Health

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SUMMER 2020 II THE GORGE MAGAZINE

Courtesy of Gorge MakerSpace

and reviewing emergency management plans.

Within a week, it had enlisted a reserve of more than two-dozen volunteer doctors, physician’s assistants and nurses to be on call if needed, and limited non-essential services. The small, 14-bed hospital was about to enter a time unlike any in its nearly 70-year history.

From the beginning, Skyline — like many other rural hospitals — increased its preparedness not only for a potential local surge but also in case larger hospitals became overwhelmed. With the help of hospital beds donated from community members as well as rollaway beds loaned from Skamania Lodge in Stevenson, Skyline went from 14 beds to 32 by the middle of March.

The hospital’s infection prevention nurse, Kate Black, whose job had previously been part-time, quickly went to full-time — often working seven days a week. “There was so much information, and

Healthcare workers at Skyline, top, send a message to the community.

Dr. Matthew Swanson, far left, demonstrates an intubation box made locally. Near left, a volunteer at Gorge Makerspace demonstrates a face shield made there.

so much changing all at once, we had to keep up and communicate it to staff and train staff,” she said.

The hospital began acquiring extra personal protective equipment (PPE) as well as equipment to create more negative pressure isolation rooms for critically ill patients. Extra respiratory equipment was purchased, and the hospital hired a critical care nurse to provide additional education to clinical staff.

As part of a heroic local push to supply PPE to Gorge medical providers, locally sewn cloth face masks, medical masks and gloves were donated to Skyline. White Salmon-based Innovative Composite Engineering and Cardinal Glass in Hood River worked with hospital medical staff to design and build Plexiglas intubation boxes. 3D-printed face shields and gowns also were made locally and donated to the hospital. Other donations included goggles, hand sanitizer and HEPA filters.

All told, some 35 local businesses and community groups contributed to the hospital’s surge effort. “The way our local community stepped up, and the local innovation that happened, was incredible,” Budnick said.

Black, who oversaw the PPE supplies and protocols, agreed. “The community just became this amazing resource,” she said. “The community wanted to protect our staff here so we could take care of our community.”

Skyline R.N. Jim Wanner and community volunteer Lloyd DeKay spearheaded another surge effort. The hospital initially set up a tent outside the entrance to serve as a temporary triage/treatment structure, but the wind soon rendered it useless. Wanner and DeKay joined forces to build a temporary overflow structure in the hospital parking lot, with the help of Crestline Construction and Skyline employees who provided hundreds of hours of volunteer

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HOW TO

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Skyline Health employees and community members helped build a temporary triage/treatment structure in the hospital parking lot with the help of materials donated from local businesses. Skyline also created a social media campaign to get localized information to the community.

labor. Materials were donated by local businesses, including SDS Lumber, White Salmon ACE Hardware, Tum-A-Lum Lumber and Margie’s Pot Shop.

Hospital administrators and medical staff also knew it was vital to provide as much information as possible in an easily accessible format. “We saw our role as a community hospital to provide clarity about what people were hearing,” Budnick said. “We felt it was important to use our own expertise to reinforce national messages.”

They created a section on Skyline’s website dedicated to the local coronavirus response, including a Covid-19 screening tool and information about the virus, its spread, and prevention practices. They also implemented a social media campaign using hospital staff to provide continually updated information.

“There’s so much noise out there,” Budnick said. “The question was, how do we elevate our position so people get what they need to know.” Medical staff, including Dr. Matthew Swanson, hospital medical director, helped push health and safety messaging. “He’s very connected to the outdoor recreation community, and he has used his platform to encourage responsible actions,” Budnick said.

The hospital’s website and social media platforms have become popular sources of information, which will continue to serve the community going forward.

“We’re always trying to find ways to get people information and to reinforce important messages,” Budnick said. “This is the new normal. It’s a marathon, not a sprint. We need to keep people engaged as we move through this pandemic.”

Fortunately, the surge Skyline prepared for never came. The hospital is open once again for non-essential services, including diagnostic imaging and elective surgeries. “We want people to know it’s safe to come back,” Budnick said. “We hope people will come and get the care they need.”

Budnick said it’s “reassuring” to know that Skyline rose to the challenge of Covid-19. “We couldn’t have done it without our incredibly dedicated staff members and immense support from the community,” she said, adding that with the potential for more virus cases in the community with re-opening, and the possibility of a surge next fall and winter, Skyline Health is ready. “There are still a lot of unknowns, but now we have the processes in place and relationships built going forward.”

For more information, go to myskylinehealth.org.

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Greek Orzo Pasta Salad Recipe and photos by KACIE MCMACKIN

This salad is a summer favorite — all the flavors of Greek salad, melded with the delightful texture of orzo pasta. This vegetarian dish is perfect the moment it’s pulled together, and delicious as leftovers. And it’s the perfect way to use some of your summer garden or farmers market bounty.

Ingredients • 16 oz. box orzo pasta • 1 red bell pepper • 1 yellow or orange bell pepper • 1 small shallot, very thinly sliced • 1 pint cherry tomatoes, halved • 6 oz. feta, crumbled • 1 cup roughly chopped flat leaf Italian parsley • 12 Kalamata olives, pitted and roughly diced • 1 tablespoon preserved lemon peel, very finely diced (optional) • 1/4 cup red wine vinegar • 1/2 cup extra virgin olive oil • 1 tablespoon Dijon mustard • freshly ground black pepper • 1/2 teaspoon kosher salt • 1/2 teaspoon dried oregano

Directions Roast the bell peppers over open flame, rotating occasionally. Once blackened, transfer the peppers to a bowl and cover it tightly with plastic wrap. Let them cool to room temperature. Once cooled, run them under cool water, rubbing them to slip off the blackened skin. Core the peppers and dice the flesh.

Soak the sliced shallot in a small bowl of cold water for 10 minutes. Drain and set aside.

In a small bowl, whisk together the vinegar, mustard, salt, pepper, and oregano. Slowly, while continuously whisking, drizzle in the olive oil until the dressing has emulsified.

Bring a large pot of salted water to a boil, add the orzo and cook until al dente. Strain and rinse with cold water to cool the pasta.

Transfer the pasta to a large bowl. Add the peppers, shallot, tomatoes, feta, parsley, olives, and preserved lemon to the bowl with the pasta, pour in the dressing and toss everything together until coated well with the dressing. Enjoy!

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SUMMER 2020 II THE GORGE MAGAZINE

PARTAKE I EAT & DRINK

BACKWOODS BREWING COMPANY

BRIDGESIDE

541-374-8477 • bridgesidedining.com Exit 44 off I-84, Cascade Locks

Backwoods Brewing is family owned and located in Carson, WA. Established in 2012, we offer delicious beers, hand-made pizzas, outdoor seating, and welcome all ages.

Open daily: 11:30am-9pm

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.

Serving breakfast, lunch, and dinner with friendly service and historic charm.

CELILO RESTAURANT & BAR

CROOKED TREE TAVERN & GRILL 541-352-6692 • cooperspur.com 10755 Cooper Spur Road • Mt Hood/Parkdale

541-386-3000 • doppiohoodriver.com 310 Oak Street • Downtown Hood River

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.

A scratch-made Northwest kitchen hidden up in the woods at the historic Cooper Spur Mountain Resort. Sourcing local and bringing freshness to the table, from the handmade burgers with house baked buns to the hand-cut steaks. Open for lunch & dinner 7 days a week with daily specials. Happy Hour Monday thru Friday 3-6pm.

Relax on our beautiful patio in the heart of Hood River.

Enjoy a hand crafted, in-house roasted espresso drink.

Serving breakfast and lunch all day: panini sandwiches, fresh salads, smoothies and fresh baked pastries and goodies. Gluten free options available. Free Wi-Fi and our patio is dog friendly. Our tables are spaced apart and disinfected after each guest.

EL PUERTO DE ANGELES III

EVERYBODY’S BREWING

GRACE SU’S CHINA GORGE RESTAURANT & TIGER LOUNGE

Authentic Jalisco Cuisine. We provide a great dining experience and freshly prepared platters delivered to your table with Mexican hospitality by our friendly staff. Enjoy good food, good folks and good times. Offering daily lunch and dinner specials served all day. Happy Hour Mon-Fri. Enjoy our outdoor patio (open weather permitting).

Get in here and get to know us! At Everybody’s Brewing, you can enjoy an award-winning and ever-evolving beer menu, an inclusive food menu, and a welcoming environment with outdoor seating.

541-386-5710 • celilorestaurant.com 16 Oak Street • Downtown Hood River

Gift shop • Special event room & terrace

Open Daily

541-308-0005 1306 12th Street • Hood River, on the Heights

Open Daily 10am-9pm. Takeout Available.

48

CASA EL MIRADOR FAMILY MEXICAN RESTAURANT

509-427-3412 • backwoodsbrewingcompany.com 1162 Wind River Hwy • Carson

SUMMER 2020 II THE GORGE MAGAZINE

509.637.2774 • everybodysbrewing.com 177 E. Jewett Boulevard • White Salmon

Check our website for hours.

541-298-7388 • casaelmirador.com 1424 West 2nd Street • The Dalles

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.

Drink specials & Happy Hour menu 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.

DOPPIO COFFEE

541-386-5331 • chinagorge.com 2680 Old Columbia River Drive • Hood River (Located off I-84 and the base of Hwy 35)

Authentic Chinese cuisine in the Gorge! 41 years of famous flavor prepared with a free scoop of friendly.

Open Tuesday-Sunday, closed Mondays Offering takeout and curbside pickup Visit us on Facebook for hours & information updates

PARTAKE I EAT & DRINK

GROUND ESPRESSO BAR & CAFE 541-386-4442 • groundhoodriver.com 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.

Nitro cold brew on tap.

INDIAN CREEK GOLF COURSE & DIVOTS CLUBHOUSE RESTAURANT

IXTAPA FAMILY MEXICAN RESTAURANT

Located in the heart of the Hood River Valley just minutes from downtown. Breathtaking views of Mt. Hood and Mt. Adams from our covered patio. Full service bar and fabulous northwest cuisine at a reasonable price.

Your everyday vacation spot! Open to the public.

Authentic, fresh, Mexican food and full bar. Proudly serving the Gorge for 20 years! Daily lunch and dinner specials. Mexican specialties including fresh seafood and vegetarian entries. Catering available.

Open Daily for Lunch & Dinner. Happy Hour 3-6pm.

Open daily. Takeout available. Visit us on Facebook.

541-308-0304 • indiancreekgolf.com 3605 Brookside Drive • Hood River

2827 W. Cascade Avenue • Hood River 541-386-1168 810 Cherry Heights • The Dalles

541-386-1606 • pietrosrestaurants.com 107 2nd Street • Hood River

541-716-4020 • remedycafehoodriver.com 112 Third Street • Downtown Hood River

REMEDY CAFÉ

RIVERSIDE & CEBU LOUNGE

Pietro’s is proud to serve the same famous original thin pizza crust and pizza sauce that has made us a Northwest favorite over the years. We use only the freshest and finest cheese and toppings. Proud to be locally owned and operated with four locations: Hood River, Milwaukie, Beaverton and Salem. Dine in, take out, online or delivery.

Organic juice, smoothies, bowls, burritos & salads.

House-made almond and coconut milks.

Vegan and paleo options. Best quality organic and local ingredients. Organic espresso.

Order Online - RemedyCafeHoodRiver.com

Diners seek out Riverside for some of the best food and views in the Gorge – and Cebu for great bar food and drinks. Fresh menus change seasonally – plus an award-winning wine list and dozens of beer on tap. Enjoy indoors, on the deck or in our popular Cebu Lounge.

Open Daily 11am-10pm

Dine-In or Takeout. Kids Corner. WiFi “Where Healthy Food and Your Cravings Meet!”

Cebu Lounge Happy Hours: Mon-Fri 4-6pm

SOLSTICE WOOD FIRE PIZZA

THUNDER ISLAND BREWING CO.

YOUR PARTAKE LISTING HERE

Family-owned & loved by locals!

One of a kind specialty pizzas, housemade fresh pastas, seasonal small plates & salads, & sublime s’mores.

Inspired cocktails, craft beers, wine, & ciders on tap.

Outdoor patio dining with views! Vegan & gluten-free options.

An adventure-based brewery that has been handcrafting creative and innovative beers in the Pacific Northwest since 2013. This Cascade Locks brewery makes crushable beers inspired by a love of outdoor adventures, with a nod to local history and with a respect for all that the Gorge has to offer.

PIETRO’S PIZZA

541-436-0800 • solsticewoodfirecafe.com 501 Portway Avenue • Hood River Waterfront

Order takeout from our website above or visit our new food truck for slices & soft serve at 1503 12th St!

971-231-4599 • thunderislandbrewing.com Cascade Locks

541-386-4410 • riversidehoodriver.com Exit 64 off I-84 • Waterfront Hood River

Contact Jody Thompson for more information: 425-308-9582 • jthompson@thegorgemagazine.com 541-399-6333 • thegorgemagazine.com The Gorge is a mecca for great food and drink: restaurants, cafés, wineries, breweries, food carts & more.

Help visitors and locals decide where to dine and drink.

They’ll see your ad in print and in the online digital edition of the magazine…for one affordable price!

RESERVE A PARTAKE LISTING SPACE TODAY

THE GORGE MAGAZINE II SUMMER 2020

49

OUR GORGE I YOUR GORGE

Tracy Aue, an amateur photographer from Portland, was on his way home from a trip to Montana last year as a storm rolled in. He detoured to Crown Point to try and “catch some storm light,” he said. “This image was taken just after the storm had passed and there was this great light and an awesome double rainbow.” The photo was a finalist in the Friends of the Columbia Gorge Fifth Annual Photo Contest.

50

SUMMER 2020 II THE GORGE MAGAZINE

Committed to our clients and the Gorge community since 2001.

FEATURED BROKERS:

OUR TEAM: Anne Reynolds, Broker OR Bill Irving, Broker OR/WA Bob McFadden, Princ. Broker OR Bob Smith, Broker OR/WA Bonnie Long, Broker OR Candice Richards, Broker OR/WA Carolyn Layson, Princ. Broker OR Chelsea Finson, Broker OR/WA

Bill Irving

Candice Richards

Cody Cornett

broker, licensed or/wa

broker, licensed or/wa

broker, licensed or/wa

Chris Schanno, Broker OR

503-816-9251

541-912-5999

219-916-0451

Cody Cornett, Broker OR/WA

bill@copperwest.com

candice@copperwest.com

cody@copperwest.com

Cyndee Kurahara, Broker OR/WA Dennis Morgan, Princ. Broker OR/WA Elise Byers, Broker OR/WA Elizabeth Turner, Broker OR/WA Erin Valverde Pollard, Broker OR Gary Paasch, Broker OR Hunter Lowery, Broker OR/WA Judy Dutcher, Gen. Man./Broker OR/WA

Dennis Morgan PC

Elise Byers

Elizabeth Turner

princ. broker, licensed or/wa

broker, licensed or/wa

broker, licensed or/wa

541-980-3669

541-490-3769

541-490-6552

dennis@copperwest.com

elise@copperwest.com

elizabeth@copperwest.com

Julie Gilbert, Broker OR/WA Keef Morgan, Broker OR Marcus Morgan, Broker OR/WA Maui Meyer, Princ. Broker OR/WA Nate DeVol, Broker OR Paul Thompson, Princ. Broker OR/WA Rich McBride, Broker OR/WA Rita Ketler, Man. Princ. Broker OR/WA Ross Henry, Broker OR/WA Samantha Irwin, Broker OR/WA

photo by blaine franger

Sean Aiken, Broker OR/WA

Judy Dutcher

Julie Gilbert PC

Maui Meyer

broker, licensed or/wa

broker, licensed or/wa

princ. broker/owner or/wa

541-490-6327

541-490-4433

541-490-3051

judy@copperwest.com

julie@copperwest.com

maui@copperwest.com

Paul Thompson

Rita Ketler

Sean Desmond

princ. broker, licensed or/wa

managing princ. broker, or/wa

broker, licensed or/wa

541-490-1044

541-400-0449

541-399-4731

paul@copperwest.com

rita@copperwest.com

sean@copperwest.com

Sean Desmond, Broker OR/WA Sky Morgan, Broker OR Vicki Brennan, Broker OR

copperwest.com