the gorge magazine fall 2013

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mthe deschutesFly-Fishing secrets

sunshine millmore than a Winery

AbrAzo styleFashion With a mission

The All-New 2014 Subaru Forester

OUTBACK LEGACY FORESTER IMPREZA IMPREZA WRX/STI TRIBECA BRZ XV CROSSTREK

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the gorge mAgAzine // FALL 2013 3

4 the gorge mAgAzine // FALL 2013

In the GalleryOn the Stage

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imagine…300 days of blissful sunshineplus world-class fishing, cycling, hiking, wineries, and anauthentic historic town surrounded by amazing landscape

stay connected: 541/296-2231 • visitthedalles.comfacebook.com/TheDallesAreaChamber


features21 A MILL REBORN

The repurposed Sunshine Mill has rejuventated the east end of The Dalles and brought soul to the city by don campbell

60 thE sEcREt dEschutEs Exploring the mysteries of fly-fishing, hidden in plain sight by scott sadil

Artichoke dip with toasted artisan bread, served at the Sunshine Mill in The Dalles


departments

56

10 Currents

12 Question + Answer

14 Things We Love

16 What's Happening

18 Person of Interest

76 Partake

82 A Thousand Words

38 OutsIdEMore Than Just a Monolith History, geology, and recreation converge at Beacon Rock

by adam lapierre

42 ARts + cuLtuREFor Love of Metal White Salmon jewelry artist Sarah Morton-Erasmus creates timeless pieces of wearable art, and more

by janet cook

46 wELLNEssMaking Physical Therapy Fun Bret Paulus finds innovative ways to treat patients at his Hood River clinic

by janet cook

50 BusINEss PROFILEFashion with a Mission Abrazo Style brings hand-crafted chic to consumers and fair wages to the artisans who help create it

by robin allen

56 hOME + GARdEN Renewable home Furnishings get a new lease on life at The Dwelling Station

by eileen garvin

72 BOuNty All the trimmings The Tofurky Company rises with all things meatless

by ruth berkowitz

50


editor Janet Cook creative director+graphic designer Rachel Hallett

advertising directorMicki Chapman

account executives Joe Deckard, Jenna Hallett

contributing editor Adam Lapierre

internMarcus Morrison

contributing writersRobin Allen, Ruth Berkowitz, Don Campbell, Eileen Garvin, Adam Lapierre, Kacie McMackin, Scott Sadil, Bill Weiler

cover photographerJock Bradley

contributing photographersJock Bradley, Arlene Burns, Peter Cornelison, Silvia Flores, John Hardham, Jason Horn, Jennifer Jones, Tom Larimer, Christina LaFever, Aubrie LeGault, Adam Lapierre, Kacie McMackin, Michael Peterson, Denise Rehse-Watson

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 repro-duced 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 pho-tographs 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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our gorge editor's letter

whEN I FIRst MEt MOLLI MARtIN yEARs AGO thROuGh A MutuAL FRIENd, I found her funny and engaging and easy to be around, even though we were mere acquaintances. I had no idea at the time that she and her husband, James, were embarking on a venture that would change their lives—and alter the cityscape of The Dalles. But they’ve done no less than that with the Sunshine Mill. James and Molli had only their original boutique winery, Quenett, when they dreamed up a plan for restoring the historic site—a former flour mill that had sat emp-ty and decaying for years—to house their winery, plus a whole lot more. After that came sheer perseverance, vital cooperation from the City of The Dalles, enormous amounts of blood, sweat, tears and money, a train ride in France, and maybe a bit of serendipity—not necessarily in that or-der. (For the full story, read Don’s Campbell’s piece starting on page 21.)

Their singular vision of what could be at a defunct industrial site has created a wealth of jobs and brought a welcome vibe to the Gorge’s largest city. And best of all, the story doesn’t end here, as plans call for further development of the expansive mill—including putting hotel rooms in the silos. We can’t wait to see how it evolves, but in the meantime, we’ll relax in the hip surroundings of the Sunshine Mill and sip some of the fruits of the Martins’ labor.

Speaking of wine, fall is in the air and that means harvest and crush—which always brings excitement and anticipation to Gorge vineyards and wineries. It’s a great time to visit them, take a vineyard tour, taste wine and enjoy some of the many special events happening at the more than three dozen wineries in the Gorge. Our special winery advertising section starts on page 32. Other stories in this issue include Adam Lapierre’s feature on hiking Beacon Rock (page 38), Eileen Garvin’s story about an upscale home furnishings consignment store in Mosier, The Dwelling Station, and a beautiful essay about fly-fishing on the Deschutes River by author Scott Sadil. And there’s more, of course. Read on!

janet cook, editor


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On a tour at Phelps Creek Vineyards, Hood River

About the coverTom Larimer of Hood River casts on the Deschutes River, where he's been

fly-fishing—and guiding others on fly-fishing adventures through his company, Larimer Outfitters—for 13 years. The Deschutes River is renowned for its summer steelhead and resident trout, drawing fly-fishers from around

the world to its wild beauty every year from spring through fall.

cover photo byJock Bradley | jockbradley.com

Fly-Fishing guideTom Larimer I larimeroutfitters.com

the gorge mAgAzine (541) 399-6333 // thegorgemagazine.com

PO BOX 390 // Hood River, Oregon 97031

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) prac-tices 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.

We appreciate your feedback. please email comments to: [email protected]

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the deschutesFly-Fishing secrets

sunshine millmore than a Winery

AbrAzo styleFashion With a mission

for all the things that move you

We’re WindsurfersKitersSkiers PaddlersMoms and Dads Community engaged

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our gorge currents

neWs + vieWs

bucket listIf you’ve never rafted the White Salmon River, there’s no time like the present. The removal of Condit Dam in 2011 turned the White Salmon into a free-flowing river�from its spring-fed headwaters at the base of Mount Adams to its confluence with the Columbia� for the first time in 100 years. It’s taken nearly two years for the lower section of the riv-er below the former dam to become navigable, but in August Zoller’s Outdoor Odysseys in BZ Corner began offering commercial float trips past the takeout at the former Northwestern Lake all the way to the mouth. As gorgeous and exciting as floating the river above the former dam is, what lies below is truly extraordinary. The canyon narrows to a series of towering basalt walls unlike anything upstream. The river’s lower section is expected to change significantly over the next few years as rocks settle, rapids evolve and the river reclaims its lower reaches. Guide Zach Zoller says outfitters may or may not be able to offer trips down the lower section in years to come; it depends on how the river reshapes itself from year to year. (zooraft.com)new bike park

The White Salmon Bike Park opened this summer after a year of community effort and cooperation. Located on 19 wooded acres of city land bordering Jewett Creek, the bike park is a family-friendly, non-motorized mountain bike and BMX skills park. Features include multiple trails, jumps, berms and other challenges designed for riders of all ages and skill levels. Organizers plan to continue to add features and upgrades to the park, and are always looking for volunteer help. (whitesalmonbikepark.com)

go For a loopHeading out for a tour of the Hood River County Fruit Loop is practically a man-datory activity during autumn in the Gorge. And for good reason. The 35-mile loop through the Hood River Valley features nearly two dozen fruit stands and nine wineries. During fall, there’s a hub of activity at most of the stops on the Loop, ranging from U-pick fruit and flowers (and, of course, pumpkins) to pear and apple harvest celebrations. Crush is on at Gorge wineries during fall, making it a great time to visit the wineries and tasting rooms on the Loop—and don’t miss the fresh hard cider made at several places along the route. As a bonus, the fall foliage puts on a show along the Loop this time of year. (hoodriverfruitloop.com)

Fun and gamesWy’east Vineyards has jumped in to the bocce craze, becoming the latest Gorge winery to install bocce courts. The ancient game, whose modern form dates to the Roman Empire, has been popular for years as a lawn game. Maryhill Winery installed bocce courts three years ago, and some other Northwest wineries have followed suit. Wy’east Vineyards’ two bocce courts are the real deal, with oyster shell beds for proper texture and drain-age. “It’s fun for everyone,” says Wy’east Vineyards’ tast-ing room manager Keely Kopetz. “The rules are relatively simple. But it can get kind of competitive if you want it to.” Best of all, when playing, you don’t even have to put down your wine glass. (wyeastvineyards.com)


hip sipsREstAuraNt: Skamania Lodge

thE 509Bartender: Greg wilkins

• 1¼ oz Apple Pie Moonshine

• ½ oz Orange juice

• ½ oz sweet potato simple syrup

Fill with hot water and garnish with an orange slice.

hARvEst MOONBartender: Jaden sullivan

• 1¼ oz Absolut vodka

• ½ oz sweet potato simple syrup

• dash of maple syrup, lemon juice and bitters

Shake and strain into a martini glass, garnish with an orange twist and cinnamon stick.

book itWrath of the Caid is the second book in Gorge author Joe O’Neill’s series, Red Hand Adventures, aimed at young adult readers. The adventure tale picks up where the first book, Rebels of the Kasbah, ended—in Morocco in 1912. Characters include the orphan Tariq and his friends, a pirate who is not what he seems, a deadly assassin, and a crippled warlord who will stop at nothing to protect his empire. Through the Red Hand Adventures website, O’Neill conducts writing and trivia contests. He also do-nates a portion of profits to charities.


our gorge question + answer

What is the purpose and function of the port of hood river? mm: The Port is a municipal corporation, a public agency in the state of Oregon. The Port was formed during the Depression year 1933 to develop indus-trial land and promote jobs and economic develop-ment. It is directed by a 5-member elected board. The Port’s role has changed over the years along with the local economy. Today our functions in-clude management of the Ken Jernstedt Airfield, Hood River Marina, Interstate Bridge and numer-ous recreational sites and development of industri-al and office properties. The Port District encom-passes about half of Hood River County.

more has happened with waterfront development on port property during the last five years than in decades prior. can you give us some highlights? mm: The waterfront is undergoing a dramatic trans-formation largely the result of partnerships be-tween the Port, City and private business. About six years ago the Port Commission identified de-velopment of the waterfront as its highest priority and came up with goals to guide the development process—including public participation, compat-ibility with recreation, high quality construction and job density. A significant capital investment

was made in construction of the Halyard Building. Waterfront Park was constructed by the City of Hood River and local citizens. In the last five years about $22 million of private investment has been made in waterfront buildings and tenant improve-ments. Most of the this investment has been made by local businesses seeking to expand or grow in Hood River. These include larger established busi-nesses such as Turtle Island Foods, Dakine, Hood River Juice Company and Interfluve. Others are smaller enterprises such as pFriem Family Brew-ers, Pocket Fuel, Real Carbon and Solstice Café.

lot #1 (south of the event site and west of the boat basin) is the only remaining undeveloped property on the waterfront. What can we expect to see here, and when? mm: The Commission recognizes the importance of developing this land thoughtfully and well. The port completed a concept plan for lot #1 early in 2013 that emphasized flexible light industrial/office buildings, some retail structures and pub-lic access to and along the water. A more specific master plan will be done in 2014. The commission is taking a careful measured approach to planning the site and it's unlikely we'll see any buildings con-structed on it for 3-5 years.

What is the long-range plan for the interstate bridge? mm: The Port has to manage the bridge to last as long as possible and participate in regional efforts to replace it in the long term. The bridge was built in 1924. It was re-built and the lift span installed in 1938 when Bonneville Dam was constructed. The bridge is substandard relative to current standards, but it is also a vital economic link. Port staff and our bridge engineer work hard to maintain the bridge so that it will be safe and functional for many years. We also recognize that the bridge will have to be replaced. The Port is part of a bi-state coalition that recently completed a Type, Size and Location (TSL) study that envisioned a new bridge just west of the existing one. The key challenge is funding; a new bridge is expected to cost over $200 million.

people always complain about the bridge toll. tell us where the money goes.mm: Maintenance and repair of the bridge is ex-pensive. Since 1999 the Port has spent over $20 million on capital projects alone. These include a new deck, approach ramps, electrical system, toll plaza and painting. Other operational costs in-clude routine maintenance, personnel, insurance, bridge lifts and inspections. Half of all toll receipts are specifically dedicated to a fund for repair and replacement of the bridge. The other half goes to the bridge but also for other functions of the Port including maintenance of recreation sites.

the port is instigating major changes at the Ken Jernstedt Airfield. tell us about this.mm: The Ken Jernstedt airfield is a long-term eco-nomic asset. The Western Antique Aeroplane and Automobile Museum immediately adjacent helps create one of the most unique and dynamic small airports in Oregon. This summer, the main runway was shifted about 600 feet to the East, improving safety. One unique aspect of the airfield is that it has an FAA-approved grass runway, built to bet-ter accommodate antique aircraft at WAAAM. As part of the runway shift project the grass runway has expanded.

What other projects does the port have underway?mm: We are completing an upgrade to the electri-cal system in the marina and considering replacing the boathouse docks. Design work is underway for new bicycle/pedestrian trails near the Hood River footbridge and around the Nichols basin. We're evaluating the feasibility of creating a location for the farmers market on the waterfront. The port will also be looking at future options for re-use of the expo building site.•

michAel mcelWee by janet cook

Michael McElwee has been the Port of Hood River’s executive director since 2006, overseeing the agency during a time of vast changes on the Hood River waterfront and elsewhere in its district. We asked him to fill us in on some of the Port’s happenings.

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our gorge things we love

For locAvores

cascadia creamery…Aged, Raw, hand-crafted cheese: cloud cap cheese wheel and Glacier Blue wedge ($18-$25 per lb), cascadiacreamery.com

Lyle style Bloody Mary Mix and Margarita Mix ($6 bottle/$100 case), lylestyle.net

Juanita's Fine Foods: chips ($2.49), tostada shells ($2.49), corn tortillas ($1.59 30 ct/$3.69 80 ct),For more products visit juanitasfinefoods.com

veronica's salsa: Picante and Mild ($3.49 16 oz),For more information call (541) 386-1692

Ryan's Juice: Apple Pomegranate Juice, Organic Apple Juice ($8.39 per gal/$3.59 per qt),For more flavors and sizes, visit ryansjuice.com

Comfort foods and drinks for fall—all made in the Gorge photos by denise rehse-watson


Oregon Growers & shippers: whole hazelnuts ($6.25),Quince Fruit Pate ($7.89), Jams & Butters ($6.95),For other products and gifts boxes visit oregongrowers.com

Blissful Brownies: classic chocolate, chocolate Orange, chocolate Peanut Butter, German chocolate ($4.00 each),For more flavors and a variety of gift boxes visit blissfulbrownies.com

Blue skies Bakery: classic Granola, Blue heaven Leaven signature Bread and custom Embossed Round Loaf, Italian ciabatta Rolls (prices vary per retail location), Find us on Facebook McMenamins Edgefield:

Pear Brandy walnut Mix ($4.00), spicy dijon Mustard ($5.25), terminator Mustard ($5.25),Available at McMenamin's Edgefield and online at shopmcmenamins.com

Muirhead canning company: hood-crest canned Fruit ($2.89 per can/$35 gift box),For more information, products by the case, and gift boxes visit muirheadcanning.com

EvERy thuRsdAyGorge Grown Farmers MarketHood River Middle Schoolgorgegrown.org

EvERy sAtuRdAyGoldendale Famers Marketgoldendalechamber.org

EvEry sundaycamas Farmers MarketDowntown Camasdowntowncamas.com

septemberaugust 31-sEptEmbEr 2Labor day weekend winery Open housecolumbiagorgewine.com

Gear swap MeetLuhr Jenson Parking LotHood Rivergorgewindsurfing.org

sEptEmbEr 271st Annual Roy webster cross channel swimhoodriver.org

sEptEmbEr 4craft MarketHood Riverruralcraftrevival.com

sEptEmbEr 6Plein Air Fine Art and wine EventDowntown Camasdowntowncamas.com

hood River First Fridayhoodriver.org

hood River’s Amazing Rock Paper scissors contestAndrew’s Pizzahoodriver.org

First Friday Art walkHistoric Downtown Troutdalewestcolumbiagorgechamber.com

sEptEmbEr 6-8Pacific crest trail dayspcta.org

Bingen huckleberry Festivalhuckleberry-fest.com

tofurky Fest & Grand OpeningHood Rivertofurky.com

sEptEmbEr 6-29Pacific Nw Plein Air ExhibitionHood Rivercolumbiaarts.org

sEptEmbEr 7Aluminum Man triathlonThe Dallesracecenter.com/aluminumman

Blues train with Richard wilkins Blues BandMt. Hood Railroadhoodriver.org

sEptEmbEr 7-8Annual hood River Fly-Inwaaamuseum.org

sEptEmbEr 7-15Living history display & Pioneer wagon camp on the Barlow Roadthedalleschamber.com

sEptEmbEr 14second saturday at wAAAMHood Riverwaaamuseum.org

sEptEmbEr 14-15historic highway RevivedCascade locksskamania.org

sEptEmbEr 15Locash cowboys concertHood Rivercolumbiagorgehotel.com

sEptEmbEr 21spring creek National Fish hatchery Open housefws.gov/gorgefish/springcreek

Northwest homesteading FairLylenwhomesteading fair.wordpress.com

Linda hornbuckle with LaRonda steele concertbonnevilleresort.com

hood River harvest Ride hrharvestride.com


1. 10th Annual Hood River Hops Fest, Hood River, September 28, 2. LoCash Cowboys Concert at the Columbia Gorge Hotel, Hood River, September 15 (The Factory by Goldy Locks), 3. Farmers Markets, throughout the Gorge, Every Thurs, Sat & Sun, 4. Hood River Harvest Ride, September 21, Hood River (photo by Peter Cornelison)

our gorge events calendar


Festival of wheelsGoldendale goldendalechamber.org

sEptEmbEr 21-22hood River county Fruit Loop Pear celebrationhoodriverfruitloop.com

sEptEmbEr 22Gorge Kids triathlonhoodriver.org

sEptEmbEr 25wine, women & wowHood Riverfind us on facebook

sEptEmbEr 28International Model A dayHood Riverwaaamuseum.org

hood River hops Festhoodriver.org

octoberOctObEr 1-nOvEmbEr 11Pumpkin FunlandRasmussen FarmsHood Riverrasmussenfarms.com

OctObEr 2craft MarketHood Riverruralcraftrevival.com

OctObEr 4hood River First Fridayhoodriver.org

First Friday Art walkHistoric Downtown Troutdalewestcolumbiagorgechamber.com

Gorge Green home ExpoSpringhouse Cellargorgeowned.org

OctObEr 4-5sailing the GorgeCascade Lockssailingthegorge.com

OctObEr 5“Reconnect to the River”Autumn celebrationThe Dallesthedalleschamber.com

two dam Punks 10k trail Runcolumbiagorgerunningclub.com

Gorge Green home tourgorgeowned.org

OctObEr 5-6car Is King weekendmaryhillmuseum.org

OctObEr 6dar williams in concert with Anne weissHood Rivercolumbiaarts.org

OctObEr 12hood River Photo walkhoodriver.org

second saturday at wAAAMHood Riverwaaamuseum.org

OctObEr 18-20hood River valley harvest Festhoodriver.org

OctObEr 19-20Fall Foliage studio tourTroutdalefallfoliagestudiotour.com

October 26Pumpkin Run 5 Mile trail Runcolumbiagorgerunningclub.com

Appraisal FairMaryhill Museummaryhillmuseum.org

OctObEr 26-27hood River county Fruit Loop heirloom Apple celebrationhoodriverfruitloop.com

OctObEr 27columbia Gorge Marathoncolumbiagorgemarathon.com

OctObEr 31safe halloween street FairDowntown White Salmonwhite-salmon.net

novembernOvEmbEr 1First Friday ArtwalkHistoric Downtown Troutdalewestcolumbiagorgechamber.com

nOvEmbEr 2Klickitat trail half Marathon and 5K trail Run/walkcolumbiagorgerunningclub.com

Art Auction for The dalles Art centerthedallesartcenter.org

nOvEmbEr 6craft MarketHood Riverruralcraftrevival.com

sense of Place Lecture seriesColumbia Center for the Artsgorgeowned.org

nOvEmbEr 8hood River co. christmas Project Gala Fashion showfacebook.com/GalaFashionShow

nOvEmbEr 8-10Mt. hood Independent Film FestivalHood Rivercolumbiaarts.org

nOvEmbEr 9second saturday at wAAAMHood Riverwaaamuseum.org

nOvEmbEr 28turkey trot 5k Fun Run/walkcolumbiagorgerunningclub.com

nOvEmbEr 29-dEcEmbEr 1Thanksgiving weekend winery Open housecolumbiagorgewine.com

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Brett VandenHeuvel is unbothered by the heat on a sweltering sum-mer day in his second-floor office in downtown Hood River. The lack of air conditioning is but a minor detail in his life as executive director of Co-lumbia Riverkeeper, for his attention is focused not here in his stifling of-fice but rather a mile to the north, on the cool waters of the Columbia. For it is the river, and the constant vigi-lance required in the quest to make it cleaner and healthier now and for the generations to come, for which his job exists. And Brett VandenHeu-vel clearly loves his job.

The winding path he followed to get here seems, in hindsight, to have led here all along. He grew up in Michigan, where he fell in love with water, and graduated with a degree in geology from Hope College. He landed a job with the Oregon Muse-um of Science and Industry in Port-land working as a naturalist and edu-cator at the museum’s science camps. After a few years, with a growing in-terest in climate change he headed to the University of Maine in pursuit of a master’s degree. As part of his stud-ies in quaternary science and climate

change, he conducted fieldwork on glaciers in Antarctica and Alaska. “I loved the fieldwork,” VandenHeu-vel says, “but I got frustrated by the lack of action.” He told his wife that he was tired of being objective, that he wanted to pick a side. “It sounds like you want to be a lawyer,” she told him. He didn’t disagree.

Having fallen for Oregon, he head-ed to Lewis & Clark Law School, graduating with honors in 2005. He hung a shingle, doing miscellaneous work representing neighborhood groups and environmental organiza-tions. Columbia Riverkeeper became one of his clients, and within a year he was working as the organization’s staff attorney—which soon turned into a full-time job.

“I loved it,” VandenHeuvel says. “I love the Waterkeeper model: an organization working to protect a specific body of water.” Columbia Riverkeeper is a member of the Wa-terkeeper Alliance, a consortium of more than 200 Waterkeeper Or-ganizations around the world that work to protect local bodies of water through citizen action and enforce-ment of environmental laws. It was

perfect for VandenHeuvel; he got to use his scientific and legal back-ground to protect a river he’d come to love. He got to pick a side.

VandenHeuvel took over as Co-lumbia Riverkeeper’s executive di-rector in 2009. He still does a lot of legal work, but also spends time on policy issues, public education, grass-roots organizing, volunteer training, on-the-river monitoring, and grant writing.

“That’s one of the exciting things about it,” he says, grinning. “It’s something different every day.” VandenHeuvel isn’t doing all these things alone. Columbia Riverkeeper has nine full-time staff members—up from three when he started. But VandenHeuvel happily gets to dab-ble in all of it. He even leads the orga-nization’s renowned Hanford Paddle Trips each summer, which take participants on an 18-mile guided tour down the Hanford Reach, past mothballed nuclear reactors on the Hanford Nuclear Site. “It’s this fasci-nating environmental place, but also very heavy historically,” he says. “We paddle right along past the nuclear reactors that powered World War II.”


our gorge person of interest

Other work seems more mun-dane, like the three years he and his staff spent pushing for stronger limits on toxic pollution in Oregon waterways. It paid off, though, when the Oregon Department of Environ-mental Quality passed the most pro-tective limits in the nation. “I love to work on those clean water policy is-sues—that wonky policy work,” Van-denHeuvel says. But he’s just as hap-py to be out in the Riverkeeper patrol boat testing for spilled coal dust and other pollutants, or working with the more than 100 volunteers trained to do water quality monitoring.

Along with a growing cadre of volunteers, Columbia Riverkeeper’s membership also has grown in re-cent years. “There’s a lot going on with the Columbia right now,” Van-denHeuvel says. “People care about it.” The prospect of increased coal transport through the Gorge is a big issue for the organization. Vanden-Heuvel’s responsibilities range from technical and legal work to helping organize turnout for public meet-ings. What could seem like drudgery is energizing for VandenHeuvel. “Up and down the river, people are stand-ing up for what’s important to them,” he says. “It’s invigorating.”

Equally important to Vanden-Heuvel is keeping alive issues that don’t get much press—like Hanford. Once a hot topic for Northwest resi-dents, clean-up of the former nuclear site�with its spreading plumes of radioactive waste�has dragged on so long that people have lost interest. “We're never going to get it cleaned up if people don't know about it or care about it,”he says.

Fortunately, he relishes the chal-lenges of his nonstop work. “For me, it’s overwhelming to not be active,” he says. For VandenHeuvel, his work is also personal; he and his wife have two young boys they're raising in Hood River, where they play in the Columbia and eat fish from it.

“The Columbia River is such a special place to so many people,” he says. “I feel really honored to work to protect it.”•

For Columbia Riverkeeper’s executive director, there’s rarely a dull moment by janet cook

Columbia Center for the Arts

presents the secondMt. Hood Independent

Film Festival

Venues include:

Columbia Center for the Arts

Springhouse Cellar

Andrew’s Skylight Theater

Featuring Screenings from the Northwest

and Around the World

Catagories include:

NARRATIVEANIMATION

DOCUMENTARYSPORTS DOCUMENTARY

ANDINDEPENDENT FILMS

MADE IN THENORTHWEST

OPENING RECEPTIONfor fans & filmmakers

Friday, November 8, 7pm

Full schedule of screenings and discussions with film-makers, actors and artists

available by September 15th

www.columbiaarts.org

AWARDS CEREMONYfor winning films

Sunday, November 10, 5pm



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The repurposed Sunshine Mill has rejuvenated the east end of The Dalles and brought soul to the city

By Don Campbell • Photos by Aubrie LeGault

22 the gorge mAgAzine // SuMMER 2013

It’s a hulking beast at The Dalles’ east end, but one that melts into the landscape by virtue of the 130 years it has sat there. Time breeds familiarity, the kind that makes you look right through it and by it year after year after year. A genuine skyscraper in a town where those don’t

generally manifest, its tall weathered towers and deep footprint suggest a roaring history of industry, but the mammoth mill with the happy name hasn’t felt the dust and grind of conveyor belts and assembly line flour for the nation’s biscuits, cheese crackers and dog kibble for more than 30 years.

But there’s abundant life there in that pocked concrete, and it is found down low at ground level. Seventh-generation resi-dents of The Dalles Molli and James Martin, with the coopera-tion of practically everybody in these parts, have warmed up

the cold walls of the Sunshine Mill with a venture that redefines risk, rehabilitation, urban renewal and the kind of dizzying suc-cess that only comes along once in a lifetime, if that.

The one-and-a-half-acre mill site is the home of the Martins’ Quenett and Copa Di Vino wineries. It’s a lively tasting room and party place decorated with the reconditioned accouter-ments of the old mill itself—antiquated belt housings become tables, and old doors and heat radiators become bars, with an-cient pulleys and belts and electrical gauges and switches that would spark envy in Dr. Frankenstein. Behind the scenes, the place thrums with the production of the Martins’ singular Copa Di Vino—“Wine by the Glass”—a line of single-serving wines that is taking the nation by storm, as well as its deft Quenett offerings of Zinfandel, Barbera, Sangiovese, Viognier and Char-donnay among its bottlings.

A de facto community hall, the Sunshine Mill also offers mov-ies and live music outdoors in its amphitheater in the summer, serves port and cigars in its Boiler House Bar, and caters to the wedding-and-events crowd with the low-ceilinged bunker-cum-party room housed directly under the giant silos. Perhaps most importantly, the Sunshine Mill is providing some econom-ic stimulus to a region that sorely needs it.

From vacant and forgotten to vital and vibrant, the Sunshine Mill got its rebirth at the hands of the Martins in a nearly perfect storm of events that both of them envisioned but neither could have predicted. The City of The Dalles had purchased the prop-erty from Keebler (which had basically bought out the competi-


tion with no intent to ever actually use the facility) in the hopes that some-thing could be done with it, and then issued a request for proposal in 2006. The Martins had come back to their hometown and the family cherry farm in 1998 after various forays in the re-gion (Molli is a teacher and James had pursued high-tech marketing and sales among other things) and had launched the Quenett label to satisfy James’ urge to get into winemaking.

“We had just released Quenett in a tasting room in Hood River,” says Mol-li. We eventually wanted to have our winery here in The Dalles, something to draw people here. It had to be big. It’s hard to draw people to The Dalles.” James saw the RFP and was “frantic,” according to Molli. “He only had 90 days to get it in.”

He needn’t have worried. The Martins were the only ones to answer the call, and that set them on a course to convert the hulking beast into a showplace for their wines, with huge cooperation from the city. Then the recession hit and it looked like their dreams wouldn’t be realized. The Martins sold their one family asset—their cherry orchard—and got a cash infusion from the city to continue their push.

But it was a bike trip to Provence, France, to celebrate the couples’ 20-year wedding

The antipasti platter, featuring four gourmet cheeses, is part of the Mill's regular menu.


The tasting room at Sunshine Mill


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anniversary in 2007 that provided the inspiration that would truly help make their dream come true. On a train ride, the couple sampled some wine served in a single-serving container. Light bulbs appeared over their heads. Had this been done in America? Would it translate across the pond? The pair under-took some market research over the course of a year and discov-ered that there had been a couple of failed attempts (including a story that film auteur and winemaker Francis Ford Coppolla gave it a shot and came up short). The duo met with the French wine company, Quart Vin, and its owner, Pascal Carvin, with whom they developed a strong bond, secured the necessary pro-prietary equipment and atmospheric know-how, and brought the idea home in 2009.

“We thought,” says Molli, “it could be big.”

And they were right. Business overall is up 65 percent over last year and they have become the second largest winery in Or-egon and the first Gorge winery to hit the top 25. Production of their Copa wines, which employs 70 people, grew 200 percent in the last year. The product can be found in 42 states. By year’s end they’ll have some 27 salespeople blanketing the country. Last fall, their Copa Pinot Gris won a blind-tasting best-of-show for white wine at the Northwest Food and Wine Festival—not bad for a glass of vino that can sit in its environmentally sound pack-aging for a year without losing any of its flavor.

Where Molli is Sunshine Mills’ enthusiasm and passion, James, she offers, is the visionary. “Anyone who doubted him before, they’re not doubting him now,” she says with a smile. For a site that was scheduled for demolition, the Sunshine Mill now

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last fall, their copa pinot gris won a blind-tasting best-of-show for white wine at the northwest food and wine festival—not bad for a glass of vino that can sit in its environmentally sound packaging for a year without losing any of its flavor.


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employs some 120 people in a com-munity that needed it—including their daughter Natasha who is learning the business firsthand and may someday take the reins.

The Martins have planted an addi-tional 110 acres of grapes on a 400-acre site employing 85 and are headed for estate bottling much of the Quenett la-bel. They have plans for 42 hotel rooms, up in the mill’s silos, and recently pur-chased a block of offices nearby to help expand their burgeoning empire.

But doesn’t such rapid growth and business dynamics bring on bouts of anxiety and panic? “Panic?” echoes James. “Every day! It’s madness. But I’m kind of like a kid in a candy store, just seeing the impact on our small community. I’m living a fairy tale right now.” His drive is also fueled by a strong sense of Oregon pride. “I love Oregon,” he says. “We’re selling Oregon across the country. It’s exciting having people find us.”

James has moved much of the bottling operation into an old warehouse space on the Sunshine Mill site. Here three fairly small but highly complex bottling lines are running 24/7, pushing wine into the single-serving Copa cups in a proprietary pro-cess that removes deleterious oxygen from the wine, replaces it with an inert gas, and seals it completely, enabling each cup to retain its flavor for up to a year. Within the warehouse are two laboratory spaces designed to help maintain exact quality. White-


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clad workers in hairnets and safety glasses tend the lines and pack the boxes, jobs that didn’t exist a few short years ago.

“It’s…exciting,” says Molli for the umpteenth time, barely containing her infectious enthusiasm for what has transpired over the last few years. And plans proceed apace. The Columbia Gateway Urban Renewal Agency board of directors, which is comprised of city councilors, voted recently to finalize the sale of the mill site to the Martins’ limited liability corporation, Dis-cover Development, the terms of which include the streetscape improvements and roundabout at that end of town. The sale is expected to close in 2015.

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the columbia gateway urban renewal agency board of directors, which is comprised of city councilors, voted recently to finalize the sale of the mill site to the mar-tins’ limited liability corporation, discover development, the terms of which in-clude the streetscape improvements and roundabout at that end of town. the sale is expected to close in 2015.

The real fruits rest in the bottle and the glass and in the Martins’ sense of pride and satisfaction. Out of mill dust has arisen a venture marked by passion, drive and cooperation that federal leg-islators would do well to template and replicate across the land for how urban renewal can work. James pulls me into the old bank vault in the Sunshine Mills’ new office space. He keeps it now as an archive of his wines—some award-winners, some just simple reminders and keepsakes. His dusty bottles sit in what used to be coin racks, from back when coins held heft and currency was measured by sheer weight in a tough river town built by agriculture and in-dustry. For James and Molli, their fresh mintings might well be the currency of things to come.

Don Campbell is a freelance writer who divides his time between Portland and Mosier. He's a frequent contributor to The Gorge Magazine.


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These are exciting times in the Gorge for wine lovers. The quality of wine being made here continues to rise. The range of winegrapes that thrive here seems only to grow. And every new winery that opens—each with its own unique setting, story and ambiance—provides another reason for locals and visitors to embrace this culture that feels as much an organic part of life in the Gorge as treefruit and windsports and breathtaking views.

And truly, it is. Winegrowing in the Gorge goes back a long way. In the 1880s the Jewett family, founders of White Salm-on, built terraces on the bluff above the Columbia where they planted vines they’d brought from the Midwest. To the east,



near what is now Lyle, English immi-grant John Balfour planted grapevines more than a century ago. And in The Dalles, an Italian stonemason planted a vineyard of Zinfandel grapes in the late 1800s that today produces some of the finest old vine Zinfandel around, cour-tesy of winemaker Lonnie Wright of The Pines 1852. That vineyard is one of the oldest in the Northwest.

In the 1980s, a few intrepid souls be-gan to revive winegrowing in the Gorge after a long period of dormancy. Wine-makers realized that the vast variations in rainfall, temperature and soils from the central to the eastern Gorge trans-lated into prime growing conditions for a wide variety of grapes. More subtle variations, too—distance from the river and elevation, for example—added to the diversity and abundance possible in Gorge vineyards. Winegrowers began to produce quality wines that garnered attention and respect, and from there the Gorge wine scene took root.

In 2004 the Columbia Gorge was officially designated an American Viticul-tural Area (AVA) by the federal government—bordering, on its eastern end, the renowned Columbia Valley AVA. At the time, there were fewer than 300 acres of grapes planted on a handful of vineyards in the Gorge. There were seven wineries. Nine years later, at least 26 vineyards are in production and the Gorge is home to more than three dozen wineries. Perhaps most remark-able of all, nearly 30 grape varieties are grown in the Gorge, making it one of the most prolific winegrowing regions on earth.•


EvEry thursdayLive MusicThe Pines Tasting Roomthepinesvineyard.com

septemberEvERy tuEsdAy“Ruins tuesday” Live MusicSpringhouse Cellarspringhousecellar.com

sEptEmbEr 1Open house at Jacob williams wineryjacobwilliamswinery.com

concert: signaturesmaryhillwinery.com

Pastels in the hoodthegorgewhitehouse.com

sEptEmbEr 2concert: wayman chapmanmaryhillwinery.com

sEptEmbEr 1-3Open house at The Gorge white housethegorgewhitehouse.com

sEptEmbEr 2-3Aniche cellars Open houseanichecellars.com

sEptEmbEr 6Live Music: Onehumsunshinemill.com

sEptEmbEr 7concert: Rachichimaryhillwinery.com

sEptEmbEr 8concert: Bruno dunes triomaryhillwinery.com

sEptEmbEr 14concert: deanna Maio & Friendsmaryhillwinery.com

Annual salmon & Lamb Bake wine celebrationphelpscreekvineyards.com

sEptEmbEr 14-15Pear celebrationpheasantvalleywinery.com

Pear celebrationthegorgewhitehouse.com

sEptEmbEr 15concert: savant Gardemaryhillwinery.com

Anais’ Paris anichecellars.com

sEptEmbEr 20Live Music: Matt Mesasunshinemill.com

sEptEmbEr 21concert: Anandi with steve christoffersonmaryhillwinery.com

Autumnal Equinox wine club Partyanichecellars.com

End of summer Partyjacobwilliamswinery.com

sEptEmbEr 21-22wine Releaseanichecellars.com

sEptEmbEr 27Live Music: coal Birdsunshinemill.com

sEptEmbEr 28concert: sonic Light Brigademaryhillwinery.com

sEptEmbEr 29concert: Ben Macy & Friendsmaryhillwinery.com

octoberOctObEr 1heirloom Apple weekendpheasantvalleywinery.com

OctObEr 5Annual vintage Evening of wine & Artpheasantvalleywinery.com

OctObEr 6Artist Reception: Eileen holzmanthegorgewhitehouse.com

OctObEr 12concert: shanimaryhillwinery.com

OctObEr 12-13harvest celebrationmaryhillwinery.com

OctObEr 13concert: Gravymaryhillwinery.com

OctObEr 18-20harvest Fest thegorgewhitehouse.com

OctObEr 19concert: Richard & tova tillinghastmaryhillwinery.com

OctObEr 20concert: heather Keizur & steve christoffersonmaryhillwinery.com

OctObEr 31 wine Releaseanichecellars.com

novembernOvEmbEr 1Grow Organic Presents a terrior tasting pheasantvalleywinery.com

nOvEmbEr 20Black wednesday case saleanichecellars.com

nOvEmbEr 22-24Thanksgiving Extravaganzapheasantvalleywinery.com

nOvEmbEr 22-24 Black Friday case saleanichecellars.com


gorge winery events

From left to right The Gorge White House Open House/Hood River: September 1-3 (photo courtesy of The Gorge White House), Pear Celebrations/Hood River: September 14-15, "Ruins Tuesday" Live Music at Springhouse Cellar: Every Tuesday in September (Benjamin DiCaprio photography), Seasonal Wine Releases at AniChe Cellars/underwood (photo courtesy of AniChe Cellars)



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outside

One of the most distinct landmarks along the

Columbia River, Beacon Rock stands in proud

defiance of the glacial forces that shaped the

Gorge. A visit to the area today offers impres-

sive reminders of the volcanic past that laid

the foundation for the stunning scenery and

diverse landscapes of the Cascade Mountain

Range and the Columbia River Gorge.

The 848-foot-tall freestanding monolith (one

of the largest of its kind in the world) is identi-

fied geologically as a volcanic plug, formed by

a vent that released steam and magma some

50,000 years ago. Relatively young geologically

speaking, the vent rose out of its surroundings

until lava within the tube hardened and sealed

it off from the volcanic network below. A cone-

shaped pillar remained to face the forces of

time.

These days the rock and surrounding area

are abuzz with activity in all but the worst of

Northwest weather. Beacon Rock is surrounded

by a state park, and within a few miles of the

rock—located about four miles west of Bonn-

eville Dam—are campgrounds, a marina, a golf

course, a disc golf course, rock climbing, hiking

trails and the small town of North Bonneville.

The Beacon Rock you see today, however, is

not what was left behind after the vent drifted

into dormancy. At the end of the last ice age,

between 15,000 and 13,000 years ago, the

cataclysmic Missoula Floods swept down the

Columbia River, dramatically changing the

landscape and creating an early version of to-

day’s Gorge. The floods were caused when pre-

historic Lake Missoula—located in present-day

Montana—broke through its ice dam, send-

ing mind-boggling quantities of water and ice

thundering west, eventually funneling down

the Columbia River and spilling into the Willa-

mette Valley. The floods occurred many times

over two thousand years, and are thought to

be some of the largest floods ever to occur on

Earth.

Over time, the floods eroded the softer, outer

shell of Beacon Rock, leaving the hardest core

of basalt that solidified around the volcanic

vent. This is the proud stone soldier we see to-

day keeping watch over the river.

A mile-long trail meandering up the west

More Than Just a MonolithHistory, geology and recreation converge at Beacon Rockstory and photos by adam lapierre


over time, the floods eroded the softer, outer shell of Beacon Rock, leaving the hardest core of basalt that solidified around the volcanic vent. This is the proud stone sol-dier we see today keeping watch over the river.


side of the rock has its own fascinating history. (“Trail,” in this case, is

a loose term, as a good portion of the route up is carved stone and

catwalks that zigzag in tight switchbacks straight up the west side

of the cliff.) In the early 1900s the entire rock faced destruction by

dynamite, as workers constructing the Columbia River jetty at the

river’s mouth near Astoria intended to blow it up and use the pieces

for rip-rap. The rock was spared, however, and in 1915 Henry Biddle

bought it for a dollar with the explicit purpose of building a trail to

the top.

It took three years to construct the series of carved-stone switch-

backs (52 in all), handrails and bridges (22) needed to reach the sum-

mit, and although it has been repaired and improved in places, the

original stone and metalwork remain largely intact. For hikers, views

on the way up and from the crown of Beacon Rock are spectacu-

lar. Safe and well-protected, but climbing hundreds of feet up the

side of a sheer cliff, the trail offers a little something for everyone.

Its grade is mellow enough to be labeled beginner-friendly, but the

locale and dramatic views are impressive enough to satisfy even sea-

soned Gorge hikers. Rock climbing is also allowed on specific faces

during certain seasons, and provides a variety of technical, multi-

pitch pillar and crag routes that attract climbers from around the

world.

D

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STOP+SHOP IN DOWNTOWN STEVENSON

outside


The name “Beacon Rock” dates back to when

Lewis and Clark camped in its shadow on their

journey west in 1805. They first labeled it “Beat-

en Rock” in their journals, noting that this was

the first place on the river they observed tidal

influences from the Pacific Ocean. Upon their

return trip upriver from the ocean the next

spring, they renamed it “Beacon Rock,” which is

appropriate since the rock was used for thou-

sands of years by Native American travelers as a

beacon marking the transition of violent rapids

to the east and the calmer, tidal-influenced wa-

ter to the west.

In addition to the popular summit trail and

about 500 acres of open park space along the

Columbia River, Beacon Rock State Park has

another 4,500 acres of forest, a variety of roads

and trails and two campgrounds on the north

side of Highway 14 in the Hamilton Mountain

area. A trip up the Hearty Ridge Trail or to the

2,445-foot summit of Hamilton Mountain is not

to be overlooked for hikers wanting a longer

and less traveled escapade in the Gorge. The

nine-mile round trip hike to the summit is steep

and rocky, but rewards hikers with an array of

cascading waterfalls on its way to spectacular

views you can’t get from lower down the food

chain of day hikes.

The park also offers a boat launch and over-

night moorage; fishing for sturgeon, salmon,

steelhead, bass and walleye; mountain biking

and horse trails; and several day-use picnic

shelters. Make sure to get either a day or season

Washington State Parks Discover Pass when

visiting any part of Beacon Rock State Park. Al-

though the $10-per-day pass may seem steep,

the $99 ticket you can get for not having it is

even harder to swallow. And with everything

there is to see and do here, it’s well worth it.❉

in addition to the popular summit trail and about 500 acres of open park space along the Columbia River, Bea-con Rock state Park has another 4,500 acres of forest, a variety of roads and trails and two campgrounds on the north side of Highway 14 in the Hamilton Mountain area.

Nearby Attractions» beacon rock golf course This nine-hole, par 36 course celebrated its 40th anniversary in

2011. it’s a friendly, laid-back course but the dramatic Gorge back-drop rivals even the highest-brow country clubs. The course is lo-cated five miles west of the Bridge of the Gods in North Bonneville.

» disc golf in north bonneville A popular 18-hole disc golf course weaves its way through the

town’s central park and open spaces. After turning into North Bonneville, pass the gas station on your right and look for a park-ing lot on your left. Park there, walk down a path between the post office and the city hall and look for the first tee near the pedestrian underpass. The course is well maintained, but watch out for rogue poison oak and blackberry bushes.

» bonneville dam visitor’s center: the washington shore visitor’s complex

This complex offers an up-close view of the operations on the north side of Bonneville dam. An underwater fish ladder view-ing window, interpretive information, fishing areas and a boat launch, a smolt monitoring facility and the Fort Cascades His-toric site and trail are all free and accessible from the entrance off Highway 14 just a few miles west of the Bridge of the Gods.

» columbia gorge interpretive center museum The museum focuses on early Native American inhabitants of

the Gorge and the development of the area by white settlers. it houses a fascinating array of historic photographs and exhibits of early 19th century machinery used in the Gorge—including a 37-foot high replica of a fish wheel. The museum is located just off Highway 14 on Rock Creek drive, about a mile west of stevenson.

» cape horn trail This trail is made up of two segments, one above the highway

and the other below it. it features some steep, rocky terrain—particularly on the lower part—as well as single track and road sections, but hikers are rewarded with some of the most stun-ning views of the Gorge anywhere. The upper segment includes the Nancy Russell overlook, dedicated to the co-founder of Friends of the Columbia Gorge—and where there was once slated to be a subdivision, which was the catalyst for Russell's lifelong dedication to protecting the Gorge. The trailhead is lo-cated eight miles west of Beacon Rock, just off Highway 14 on salmon Falls Road.


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Sarah Morton-Erasmus had a stereotypical Or-

egon upbringing. She grew up outside Eugene

in Veneta, a few miles from where the Oregon

Country Fair is held each summer. Her dad, a

coppersmith, had a booth there every year

where he and the family were fixtures, selling

handcrafted copper cookware and other works

under the Morton’s Copper Company moni-

ker. Her dad also was one of the original ven-

dors at Portland Saturday Market in the 1970s.

“We were super arts-and-crafts Oregonians,”

Morton-Erasmus said. As a kid, she helped her

dad in his studio, first with the French-inspired

cookware he became known for, then with

more decorative and sculptural work. She also

tinkered around with scraps, creating her own

metal art.

But when it came time for her to go to col-

lege, Morton-Erasmus planned to run in the

opposite direction. She enrolled at the Univer-

sity of Oregon, determined not to become an

artist. She began studying international affairs

and business. But her heart wasn’t in it, and cre-

ativity was in her genes. After some convincing

by her dad, she began dabbling in art classes.

As fate would have it, internationally-acclaimed

jeweler and metalsmith Marcia Macdonald was

doing a teaching stint at the university at the

time, and Morton-Erasmus enrolled in one of

her classes. She quickly became Morton-Eras-


ARts + CultuRe

For Love of MetalWhite salmon jewelry artist sarah Morton-erasmus creates timeless pieces of wearable art, and moreby janet cook // photos by silvia flores

mus’s mentor and helped set her on her career

path. “I began following in papa’s footsteps,”

Morton-Erasmus said, wryly.

Morton-Erasmus graduated in 1999 with a

fine arts degree in metalsmithing and moved

to New York to begin her career as an artist. She

honed her skills on both small- and large-scale

metal works, but became particularly inter-

ested in jewelry. A couple of jewelry artists she

admired were using a unique fusing technique

to create a “hinge” that could be incorporated

in several ways into their jewelry. She studied

the jewelry and tried to deconstruct how it was

done, but couldn’t figure out how the gem-

stones were not being melted in the process.

Eventually, a fellow artist gave her a tip. “There’s

a paintbrush involved,” she remembers him say-

ing. That was all she needed. Morton-Erasmus

began creating jewelry using this pinned con-

nection, which has become a signature detail

in her work. “I’ve used that element as a theme

throughout all my jewelry,” she said. The subtle

detail is time-consuming to create, but it helps

set her work apart from others.

As she was finding her niche in the art world,

Morton-Erasmus made one of her frequent vis-

its to the Gorge in 2002 for the wedding of her

sister, who’d lived in Hood River for years. Dur-

ing her visit, she met Christiaan Erasmus, then a

chef at the former Abruzzo Italian Grill in Hood

River. Two weeks later he moved to New York

and the rest, as they say, is history.

Within a year, the couple moved back to

the Gorge and Morton-Erasmus began work-

ing on her jewelry in a home studio. “My goal

when I left New York was to come up with a

production jewelry line that I could continually

add to,” she said. Along with her unique pinned

connection, Morton-Erasmus began creating

different types of clasps for her pieces, further

distinguishing her work. “I love the way things

go together, how they move,” she said. “It’s all

about the movement.” Much of her jewelry is

made from oxidized silver, because she likes

the look, but she uses other metals as well. She

began selling her work in Hood River’s Twiggs


Much of her jewelry is made from oxidized silver, because she likes the look, but she uses other metals as well. she began selling her work in Hood River’s twiggs gallery and silverado, as well as in galleries in Port-land, New York and Philadelphia.

ARts + CultuRe


gallery and Silverado, as well as in galleries in

Portland, New York and Philadelphia.

In 2010, Morton-Erasmus got a chance to

work with her dad once again when the two

collaborated on the interior metalwork at her

husband’s new restaurant in White Salmon,

Henni’s Kitchen & Bar. The pair created the bar,

lights, tables and copper wall panels. “It was a

great opportunity to work together,” she said.

The foray into larger-scale metalwork—particu-

larly the wall panels—left her wanting to do

more. Toward that end, she formed her compa-

ny, M.E. Jewelry Company & Atelier. In February,

she moved into a space in the Hatchery Studio

Arts Building in White Salmon, where she has

the space to work on both jewelry and larger

metalwork projects.

“I wanted that feeling of an artisanal com-

pany,” said Morton-Erasmus, who hopes to

grow to where she can employ several people

to help create her hand-crafted jewelry and

metalwork. “Atelier is French for ‘workshop,’” she

said, adding that it’s the part of her company

name that allows her to explore and expand

her repertoire. “Sometimes it’s copper counter-

tops, sometimes it’s jewelry.”

That exploration of art through metals—

which is seemingly innate to her—is what

keeps Morton-Erasmus passionate about her

work. “When I was growing up, we did a lot of

flea markets and antiques shopping in our trav-

els, and it was always the metal objects I was

interested in—how they can have that sort of

heirloom quality to them, be something you’d

pass down, and yet still be related to fashion,”

she said. “I was always attracted to metals.” ❉

For more about Sarah Morton-Erasmusand her jewelry and other work, go to

mejewelryco.com


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When you talk with physical therapist Bret Pau-

lus, you can practically see the neurons firing in

his brain as he whirs through a litany of subjects

ranging from his latest inventions, music histo-

ry, string theory and general ideas he happens

to be thinking about at the moment. You get

the feeling he could have pursued any number

of careers, but if you wind up at his Hood River

clinic, Synergy Rehab + Fitness, you may find

yourself glad he decided on physical therapy.

He not only has a passion for it but also pursues

a progressive approach to injury rehab, preven-

tion and general fitness.

“The physical therapy protocol is so boring,

it’s left to the clinician to synthesize it and come

up with fun stuff,” said Paulus, who has been

a physical therapist for 30 years, 21 of them in

Hood River. “That’s what we try to do—read be-

tween the lines and develop our own protocol

within the PT restrictions.”

Paulus brings to his practice not only his for-

mal education and training in physical therapy

(a PT degree from Northwestern University, fol-

lowed by clinical work in Portland before mov-

ing to Hood River), but his own background in

multiple sports—including competitive swim-

ming, surfing, windsurfing and telemark skiing.

Through actively pursuing these sports over de-

cades, and years spent helping clients recover

and rehab from injuries and surgery, Paulus has

come up with a physical therapy model that

stresses “core movements.” At the center of it is

the “dynamic upper and lower core integration,”

Paulus said. “The lower core is driving the legs,

the upper core is driving the arms.” Achieving

and learning to maintain a quiet, neutral core

from where all movements emanate is the key

to injury prevention, rehab and fitness mainte-

nance, in Paulus’s book.

His focus on the core and a desire to explore

“core-driven movement arts” as part of physical

therapy (aikido, jodo, tai chi and yoga are some

examples) are what inspired Paulus to leave

his longtime practice as a partner in Colum-

bia Gorge Physical Therapy and open Synergy

a little over a year ago. “I needed to get away

from the standard model,” he says. For Paulus,

that applied to many things related to physi-

cal therapy, including the clinic setting itself.

The Synergy clinic is designed around one big

Making Physical Therapy FunBret Paulus finds innovative ways to treat patients at his Hood River clinic

by janet cook // photos by adam lapierre

WellNess

open space—an “open treatment room” as Paulus calls it. There are a

couple of standard physical therapy rehab machines in the room, but

there’s a bevy of sports equipment of various kinds as well as imple-

ments used in jodo, aikido and other martial arts that are integral to

Synergy. Mirrors line one wall, giving it the feel of a dance or martial

arts studio.

There are a couple of private rooms, and Paulus is conscious of pa-

tients’ privacy, but he purposefully created the open clinic space. “It’s

an open establishment,” he said. “The message is: come in. You might

have one leg, you might have cancer, you might be an 18-year-old

athlete. Whatever it is, you’re accepted here.”

Another important tenet of Paulus’s practice is creating treatment

regimens that include real-life simulation drills and exercises—move-

ments that a patient will actually be subjected to in their day-to-day

life. This can include actual strengthening and balance work on,

say, a windsurf board balanced on a BOSU ball. Or, if skiing is your

thing, your rehab might include core work that has you simulate ski-

ing gates. Paulus jokes about the stick-figure drawings he and his

team create for patients for their home exercises. “The PT protocol

has all sorts of diagrams you can print out,” he says, “but none of them

show the things we’re doing.” Coming up with client-specific treat-


“The physical therapy protocol is so boring, it’s left to the clinician to synthesize it and come up with fun stuff. That’s what we try to do—read between the lines and develop our own protocol within the Pt restrictions.”

–Brett Paulus, owner of synergy Rehab + Fitness

541.386.1006 // mthoodpodiatry.com1700 12th Street, Suite BHood River, OR 97031

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WellNess

ment regimens is vital to Paulus. For one thing,

after 30 years as a physical therapist, he knows

that the only way a patient is going to follow

through with home exercises is if those exer-

cises relate to their personal life. It also speaks

to his constant need to innovate. “The thing

that keeps me jazzed after 30 years is inventing

on the spot,” he said. Although he has actually

invented several things over the years, mostly

sports- or music-related, in his physical therapy

practice it translates into inventing treatment

plans and exercises tailored specifically to a pa-

tient’s needs and lifestyle.

Paulus likes working with athletes on injury

prevention, recovery and rehab, but stresses

that Synergy isn’t just for them. “We get a blend

of sports people and others,” he said. “Someone

with Parkinson’s, for example, is going to ben-

efit from the same core-focused exercises.” If his

“mindset” is correct, Paulus contends—that ev-

erything comes from a neutral position, driven

by the core—“then it should be good for any

diagnosis, any surgery,” he said. “You just adjust

the volume.”

Bringing aikido, jodo, tai chi and yoga—as

well as Zumba dance—in to Synergy made

perfect sense to Paulus. “These are true dy-

namic core movement arts,” he said. When he

was envisioning his new clinic, Paulus drew a

circle on a piece of posterboard and wrote

“physical therapy” inside it. Then he drew ar-

rows extending out from the circle; at the end

of each arrow he wrote the name of one of the

movement arts. “Okay, what is this?” he recalls

thinking. “If the arrow goes out and comes back

in, this combination, this cooperative element

between all these different disciplines—this is

a synergistic way to approach physical therapy.”

Synergy maintains a regular weekly schedule

of classes in these disciplines, which are open

to clinic patients and to the general public. “I

wanted to put them into the main part of the

practice so patients could pick and choose be-

tween elements that all have that similar core-

driven neutral posture treatment focus,” Paulus

said. Patients aren’t required to participate, of

course, but Paulus recommends the classes

to patients depending on their interest, abil-

ity and goals. Having the classes open to the

public goes along with his view of Synergy as

a sort of community resource center. In addi-

tion, a portion of the fees from the classes ($12

per class for drop-ins, $10 per class for a multi-

class punch card) goes into a scholarship fund

for graduating Hood River Valley High School

seniors who are pursuing further education in

a health-related field or music—two of Paulus’s

passions, and both disciplines he believes unite

people and create greater good.

The concept of “synergy” also applies to Pau-

lus and his clinic staff, as well as the instructors

who teach the classes. Working alongside him

with patients are physical therapy assistant

Denise Pedrotti and fitness manager Rhonda

Schrock. In addition, there are a half-dozen class

instructors. “They all bring to Synergy positive

energy, dedication to their craft and a ton of ex-

perience,” Paulus said. “The bottom line is there’s

this symbiotic relationship—this synergy—

where we all work together to help patients.”❉


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As women, we tend to take care of other people and forget to take care of ourselves. When life becomes especially demanding and stress increases, our health can be tre-mendously affected by this stress. There are certain conditions that are more common in women such as: chronic pain, hormonal imbalances, migraines, fatigue, irritable bowel syndrome, mood disorders, and some autoimmune diseases. Research from the last decade has confirmed the safety and effectiveness of acupuncture and herb-al medicine in treating these (and other) health problems. Laura Mayo, at Family Acupuncture and Herbal Medicine in Hood River, specializes in women’s health. Laura believes women need a special and different approach when addressing their ailments. She often sees that a woman’s body may manifest an ail-ment in a unique way and it is important to understand the physiological, mental, and emotional factors when treating women. “Acupuncture and herbal medicine treat the patient as a whole rather than a col-lection of separate parts that function in-dependently. Many people do not realize that Chinese Medicine is a whole medical

system on its own. There are so many con-ditions that can be treated with herbs and acupuncture. For example, a urinary tract infection can be as effectively treated with herbs as with antibiotics. Prolonged post-partum bleeding can be stopped with herbs without interrupting a woman’s endocrine system and without affecting milk supply. People just need to call and ask if we can help,” says Laura. Laura has extensive training in women’s reproductive health, treating infertility, ad-dressing pregnancy and postpartum issues, as well as, hormonal imbalances during menopause. Laura also has experience us-ing acupuncture to treat women who were undergoing chemotherapy for cancer. “Women who come to my office teach me a lot,” Laura says. “I believe my patients and I are learning from each other con-stantly.” At the clinic Laura’s patients enjoy attention to detail and extensive, personal one-on-one time. Laura is also accessible to answer questions after her patients leave the office. The clinic offers frequent educa-tional opportunities and hosts doula meet-ings on the second Tuesday of each month.

Laura Mayo Helps Women In The Gorge stay healthy and balanced with acupuncture and herbal medicine

For information about Laura Mayo and Family Acupuncture & Herbal Medicine

visit www.hrfamilyacupuncture.com or call 541-645-0708.

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WHeRe YouR FamIlY Is ouR FamIlY

It’s 2,974 miles from Hood River to Oaxaca, the

capital of Mexico’s southwestern state bearing

the same name. That’s one big hop, skip and

jump for Adele Hammond, founder of Abrazo

Style, a company that straddles both worlds

with its handcrafted clothing and accessories.

“I have never taken the easy path,” Hammond

says. “My passion is what drives me.” Five years

ago Hammond’s passions for art, travel and

adventure led her and her husband, John Har-

lin, an accomplished mountaineer, editor and

writer, to pursue a year living abroad. The long-

time Hood River couple and their daughter, Si-

ena, wanted to spend a year living someplace

where they could be submersed in another cul-

ture, language and people. Determining where

they would live was the difficult part. They had

a “dream list” of things they were looking for in a

destination, but the more they researched, the

further they seemed to get from finding a des-

tination that fit.

It was Hammond’s sister, Cheryl, who sug-

gested Mexico. As the couple looked closer at

this option, they began to realize that a place

they had overlooked in the past was becom-

ing a real contender for their future. They finally

settled on a small village outside of Oaxaca. “We

had no idea our lives would be so fundamen-

tally changed,” Hammond says.

The family’s initial year abroad turned into

another year, then another. Each year brought

new challenges but also new excuses to stay.

Fashion with a MissionAbrazo style brings hand-crafted chic to consumers and fair wages to the artisans who help create itby robin allen

BusiNess PRoFile



By the family’s fourth year in Oaxaca, Hammond, a long-time artist,

found herself at a crossroads in her career. One day, she gave a ride

to a woman standing by the side of the road. As Hammond got to

know her, she realized that the woman, Marta, was a perfect reflec-

tion of the naturally gifted artisans living in poverty-stricken Oaxaca.

Although it’s considered the most culturally diverse and artistically

rich state in Mexico, Oaxaca is the second poorest in the country,

with an extreme poverty rate of 76 percent. Hammond knew there

must be a way to embrace these artisans’ talents while helping them

to improve their quality of life—and maybe somewhere in there was

the career change and challenge she sought. Thus Abrazo Style was

born.

After meeting Marta, Hammond came up with a mission—to pur-

sue what she calls her “principles of compassionate commmerce.”

They include empowering the indigenous artisans of southern Mex-

ico by providing a worldwide marketplace for their talents; establish-

ing a solid foundation through creative enterprise so the artisans can

strengthen and expand their creativity, learn business skills and build

confidence; and helping the artisans sustain gainful employment

and earn fair wages.

With her mission established, Hammond needed a base from

which to launch Abrazo Style, and her home outside the city of

Oaxaca seemed like a natural fit—especially because Oaxaca and its

neighboring state of Chiapas are two of the three regions (Guatemala

being the third) that Hammond calls “the perfect storm of textiles.”

“There is breathtaking beauty, complexity and diversity in the em-

broidery and weaving in these regions,” she says. “And I have to ad-

mit I’m easily seduced by beauty, and when it comes to handcrafted

beauty—well, I’m helpless.”

Hammond quickly turned this love affair with beauty into rela-

tionships she discovered through the reputation of artisans, in the

textile-rich markets and on the backroads of rural Mexico. She built

these relationships on “a spirit of trust, creativity and empowerment”

that would quickly transform into strong collaborations which would

“merge their ancient traditions with contemporary styling,” as she

puts it.

This type of merger is no easy feat. Communication is a constant

challenge for Hammond. “These people are very dependable,” she

says, “but many have no telephones and most do not know how to

read or write.” It’s important, for example, to pick up on terms like “es

que” which in English means roughly “it is that,” or “I was only,” or “it was

just.” In Spanish culture, “es que” is the mother of all excuses, according

to Hammond. If an artisan begins a sentence with “es que,” Hammond

says, she knows bad news is coming. “You’d better make a different

plan because whatever it is you’re expecting, ain’t going to happen,”

she says. “Perseverance, vigilance and a great sense of humor is key.”

BusiNess PRoFile


One place she doesn’t have to worry about

communication is when it comes to the work of

the artisans. Hammond works with more than a

hundred individual artisans now, and she says

they all create from their hearts with the same

passion she has. Because of that, the craftsman-

ship is personal, unique and reflective of their

own stories.

The “Marta Dreamy V-neck Blouse” is a reflec-

tion of Marta’s story. Because Abrazo Style has

been able to compensate her for her talent,

Marta has saved enough money and gained

enough confidence to leave her abusive hus-

band and begin anew with her children on her

own. This is one of many examples of how the

fair-trade standards Abrazo Style lives by have

achieved their goal in improving the quality of

life and “building a pathway out of poverty” for

people in Oaxaca and Chiapas.

Although Abrazo Style is based on integrity

and social responsibility, and its products meet

the standards and principles to be credited as

fair-trade, the company is not officially fair-trade

certified. “I don’t believe that fair-trade certifica-

tion for small businesses is a model that works

for us,” says Hammond, adding that the certifi-

cation is geared more toward big businesses

that deal with huge quantities, factories, and a

large number of artisans.

One advantage of not adhering to rigorous

fair-trade certification standards is that the arti-

sans have the freedom to work in their own en-

vironments, in their homes, on their own sched-

ules. They have been able to create their own

organizations, cooperatives, and family groups

in which there is a designated group leader. This

dynamic allows a more personal and open dia-

log with Hammond. Because of this fair treat-

ment, and the fair pay, the artisans remain loyal

and trustworthy, according to Hammond.

Relationships with the artisans are not the

only ones Hammond and her business manag-

er, Celina Cruz, must maintain. Shipping prod-

ucts from Latin America can be challenging

and when Abrazo Style started exporting small

shipments monthly, the company frequently

became a target for drug smuggling searches,

which led to delays. Developing trusted rela-

tionships with shipping brokers and customs

has been vital. In addition, leaving control

samples in Mexico and waiting to clean and tag

products until they reach the U.S. has helped

lead to more efficient product delivery.

As Abrazo Style grows, the shipping process

will soon change to coordinate with the fashion

industry’s strict schedule. Hammond will have

to meet tighter delivery dates and fill bigger

orders. One big adjustment she's had to make

for the company's growth has been using sew-

ers in the United States to create machine-sewn


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garments that can be made in at least four different U.S. sizes and

offered in a wider variety of colors. Hammond is also sourcing fabrics

in Oregon that she was unable to find in Mexico, such as cotton knit.

The fabric was needed for Abrazo Style’s upcoming winter line which

will feature a sweater cape, scarves and other goodies she’s keeping

under wraps for now. Despite the growth, Hammond is confident

that her artisans’ craftsmanship will not be compromised.

After living full-time in Mexico for five years, Hammond and her

family are now based in Hood River again, which has made it easier

to deal with these U.S.-based issues. In addition, she’s brought Hood

River resident Wendy Bullock on board to help her manage the U.S.

side of the business. Being based in the Gorge again also makes it

easier for Hammond to get to the many trade shows and festivals

she attends on both coasts, as well as check in with local retailers

that carry Abrazo Style—including Hood River’s Enchanted Alpaca,

Waucoma Bookstore and Knot Another Hat.

For all the growth and excitement surrounding Abrazo Style, Ham-

mond remains humble and always eager to get back to Oaxaca and

the people who inspired her company. “For better or for worse,” she

says, “ we love living interesting lives.” ❉

For more on Abrazo Style, go to abrazostyle.com.

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Hood river sewingand vacuumWe are a full-service sewing and vacuum store offering a full range of high quality sewing machines, vacuums, on-site ma-chine service and repair, a full line of ac-cessories, and sewing classes for all ages. You can shop with confidence since we allow you to try the equipment before you decide to purchase anything.

1108 12th street • hoodriversewandvac.com

waaam museumVisit the Western Antique Aeroplane & Automobile Museum (WAAAM) and see one of the largest collections of still fly-ing antique airplanes, and still driving antique vehicles in the country…there is something for everyone to enjoy. See liv-ing transportation history at its best, learn about and be intrigued by over 300 cars, planes, motorcycles, military vehicles, and more. Open daily from 9am-5pm, located on the Hood River Airport.

1600 air museum road • waaamuseum.org

rosauers At Rosauers Supermarket you will find: a floral, deli, bakery, and meat department as well as Huckleberry's Natural Foods section. We offer you one-stop shopping for a broad array of natural and organic products that are viable and wonderful al-ternatives to the conventional supermarket world. We bake everything from scratch using only the finest, fresh ingredients… let us help you create the perfect wedding or special event cake!

1867 12th street • rosauers.com

synergy reHab+ fiTnessWe treat patients from a biomechanical and functionally-based perspective, utiliz-ing real-life movement patterns to derive effective therapy solutions for the individ-ual. Patient education is at the core of each regimen as this fosters greater engagement during sessions and home compliance with enjoyable routines.

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your parTy cenTerWe are your special event headquarters! When you are planning a wedding, show-er, office party or business reception, rent-ing is the smart, fast and convenient way to get the equipment, supplies and trimmings you need. We maintain the largest stock of party equipment and supplies in the Co-lumbia Gorge for people, organizations and hospitality businesses.

1113 Tucker road • yourpartycenter.com


marketpl ace: d owntown ho od river

Hood river HoTel Built in 1911, this Pacific Northwest land-mark hotel combines historical ambiance with modern conveniences. Walking dis-tance to boutiques, micro breweries, wine-tasting, restaurants, galleries, and theaters. Our 41 renovated guest rooms and suites are beautifully appointed in classic Euro-pean style, some with river views. Visit us in November for our special $100.00 per night any room, any day (suites or stan-dard), includes breakfast voucher.

102 oak street • hoodriverhotel.com

5TH elemenT salonVoted best in the Gorge, we are a progres-sive downtown Hood River salon that puts value in education, creativity, and commu-nication. We are committed to customer service and technical excellence that shows in our work, it's our passion! Our menu in-cludes hair design (cutting, foil and hand-painted coloring, special occasion styles, extensions), facial waxing, and tanning. We are happily aligned with Bumble and Bumble products and education.

16 oak street • fifthelementsalon.com

zella sHoes andTreasuresThis boutique tends towards modern, eco-friendly fashion. A stylish collection of shoes and boots, plus a nice mix of clothing and accessories all tucked into this historic building. There is also a nice selection of clothes by Portland’s Jet Clothing as well as shoes by CYDWOQ, Born and Tom’s.

304 oak street • zellashoes.com

eTc (every Thread counts) Our store is a quilters dream…you will find sewings supplies, fabric, thread, pat-terns, kits, and sewing machines. We also offer quilting and sewing classes for begin-ners to advanced, see our web site for more information. And we also showcase hand-made quilts for sale by local artists.

514 state street • everythreadcounts.net

doppioOur focus at Doppio is the rich coffee cul-ture in the Northwest and providing fresh, local, delicious foods from the bounty of the Columbia River Gorge. Come enjoy our outdoor seating & dog-friendly envi-ronment. Open daily at 7am.

310 oak street • doppiohoodriver.com

plenTyAll of our products are chosen with great care by passionate people and while we are first and foremost a place to come for top notch style and beauty, we work everyday to try to bridge the difficult gap between fashion and ethical/sustainable produc-tion. It’s not simple, but we love what we do. As you, our customer has told us, our unique and beautiful items keep you want-ing more.

310 oak street • plentyhoodriver.com

melikaWe live in one of the most beautiful, ex-citing, and awe-inspiring places in the world…the mountains, rivers, deserts, and beaches offer daily inspiration to those who live and play here. Our mission is to share the inspiration of the Pacific North-west lifestyle with women everywhere. Melika performance activewear and swim-wear is made in Oregon to fit your life, your style, and your sport.

316 oak street • melika.com

gorge dog With our love for animals and longtime relationship with retail, we set out to offer great canine products with excellent ser-vice and a fun store environment. We in-vite you to dig through our vast collection of animal accessories, bedding, treats, and more…you may just find something for yourself too. And, of course, friendly dogs are always welcome!

412 oak street • gorgedog.com


Visitors to Mosier will have noticed a change to

the town’s main street over the past 18 months.

The long-vacant gas station with its boarded-

up windows and weedy driveway is no longer

just a disappointing stop for fuel seekers. The

old garage has come to life as The Dwelling Sta-

tion, a high-quality home furnishings consign-

ment store that draws shoppers from Pendle-

ton to Portland and Yakima to Yachats.

On a late summer day, the sun glances off

a cheerful green Adirondack love seat and a

length of rustic picket fence marking the en-

trance to the store. Pots of bright yellow cone

flowers stir in the ever-present Gorge breeze.

The sign over the door welcomes visitors to

appreciate “Home Furnishings Resale. Gently

Loved—Gently Priced.”

Inside, owner Christina LaFever, who opened

her doors in May of 2012, offers a tour of the

shop’s consignment merchandise, which rep-

resents a variety of styles—from mid-century

modern and Danish, recycled, up-cycled and

reclaimed to primitive, Mexican and 19th cen-

tury French farmhouse. The common denomi-

nator is quality. “To be in the main room, it has

to be in good condition and it has to be in de-

mand,” LaFever says.

In the repurposed interior of the former

garage bay one finds tastefully arranged col-

lections of furnishings, which LaFever calls

vignettes, “scenes that each make you feel dif-

ferent.” On this day, one area reflects an urban

modern look with a suede love seat, leather

armchair and black-and-white wool rug. Across


Renewable HomeFurnishings get a new lease on life at The dwelling stationby eileen garvin

HoMe + GARdeN

Christina LaFever transformed an old gas station in Mosier into a showroom for her high-quality home furnishings consignment store.


the room, a teak table, Chinese step tansu and a Japanese hand-

painted screen create an Asian tableau. A gathering of vintage an-

tique bedroom furniture braces against the back wall and next to

that rests a large French country style table surrounded by a collec-

tion of antique chairs. In the showroom office, a gleaming and el-

egant Biedermeier sofa dominates the view. Diversity is a constant in

the ever-changing inventory, which is “as eclectic as the people who

live in the Gorge,” LaFever says.

LaFever herself is a Gorge transplant. Born and raised on the East

Coast, she spent 25 years in Portland and the Bay Area and moved to

Mosier five years ago. Turning off of I-84, she was enchanted by the

feel of the town. “I knew as soon as I turned the corner I was home,”

she says. She got the vision for The Dwelling Station almost imme-

diately. “I knew I wanted to have a home furnishings consignment

store, and I hadn’t been here a week.”

LaFever intended the store to be a resource for Gorge residents,

who have few places to shop and fewer places to consign valuable

sustainability is a core value in the business, too—finding new homes for beautiful, well-crafted ob-jects, keeping money in the local economy and employing Gorge artists (a handful of whom create pieces for the shop out of local, salvaged materials).


HoMe + GARdeN

The Dwelling Station is located at 1202 First Street in Mosier. For more, go to thedwellingstation.com.

goods they are ready to pass on. But as soon

as the doors opened, LaFever saw goods and

shoppers arriving from much farther away. “The

next thing I knew, people were driving their

trucks out here to consign with us,” she says. A

pair of doctors from Yakima showed up with a

21-foot U-Haul full of furniture from their world

travels. “Everything sold in 48 hours except for

one piece,” she says. A vacationing couple, lured

off the highway in hopes of finding gas, picked

out an armoire, bench, vintage baby cradle and

some antique leather luggage. They paid up,

continued on their fishing trip, and picked up

their goods on the way home. “It has really ex-

panded beyond its intention,” LaFever says.

The store is a personal expansion for her as

well. Following a long career in public speak-

ing and corporate training, LaFever was drawn

toward the design world. “I’ve always wanted

to do something related to creating beautiful

spaces, but didn’t want to be a traditional interi-

or designer,” she says. She studied interior align-

ment and feng shui and spent six years restor-

ing Craftsman and Victorian homes in Portland.

Her training had more to do with connecting

with people and how they live than just pick-

ing out materials that went well together. “It’s a

much more soulful approach.”

Sustainability is a core value in the business,

too—finding new homes for beautiful, well-

crafted objects, keeping money in the local

economy and employing Gorge artists (a hand-

ful of whom create pieces for the shop out of

local, salvaged materials). LaFever transformed

the old garage into a showroom with materi-

als from the Gorge Rebuild-it Center and The

ReBuilding Center in Portland. She also oper-

ates completely off the grid in the most old-

fashioned sense: there’s no power. (In the win-

tertime that means kerosene lanterns, candles

and hot cider on the camp stove.)

No matter the season, the look of The Dwell-

ing Station constantly changes as inventory

flows in and out the door. “It’s like building

sand castles. Then a wave of people comes in

and knocks them down,” she says. Seeing is be-

lieving; a windsurfer from Colorado, who has

stopped in to buy a parking pass for the local

launch, asks if LaFever has any eight-foot dining

room tables. A neighbor pokes his head in the

door to tell her he has a beautiful old wooden

double bed he’d like to sell. “Can you wait, or

are you in a hurry?” she asks, pointing to several

antique bedroom sets in the back of the store.

“Sometimes it’s all about timing,” she says.

The Dwelling Station is open Friday through

Sunday. LaFever spends the rest of the week

evaluating potential inventory and meticu-

lously updating the store’s Facebook and web

pages with photos and descriptions of newly

arrived pieces. “Like” the Facebook page, and

you’ll get a first look at recent arrivals. Check

out the “Find Cool Stuff” section on the website

and you’ll also see photos of happy customers

posing with recently purchased treasures. Pay

a visit, and you are likely to find something you

can’t go home without. “The things we put in

our homes reflect who we are and how we live,”

LaFever says. “They can’t be separated.”❉

Check out the “Find Cool stuff” section on the website and you’ll also see photos of happy customers posing with recently purchased treasures. Pay a visit, and you are likely to find something you can’t go home without.


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It’s an old lament among gray-haired anglers or surfers, or many other adventuring sorts, that there are no more secrets left to keep. All of the world’s rivers and waves and mist-veiled trails have been discovered and revealed. Nobody’s got a hand-drawn map scribbled on a bar napkin, or a page torn from a yellow legal pad, that shows the twisted route down Devil’s Grade to where the fish are all as long as your leg or the waves, unridden, as shapely as a model’s lips.

62 the gorge magazine // fall 2013

Worse, nearly every unveiled secret spot, claim the old guys, is now charted, catalogued, cammed and cropped for ready consumption, that much needed content for a host of babbling bloggers, a tab on the website header, a link to 1,183 social network intimates world-wide. Just type in…wherever. Sad.

And yet, like just about everything old-timers griped about when we were growing up, and like most everything you and I contend’s gone wrong with the world today, this notion that hidden or hard-to-find sporting sites, once fodder for the adventuring few, have all been discovered and disclosed demands a closer look. Take my arm. Let me lead you to a secret spot, a patch of the Deschutes River no bigger than a poet’s studio, where you can hook brazenly acrobatic rainbow trout, some of them strong enough to empty your fly reel, in a manner not entirely unlike we might share on an outing astream in the fabled waters of Montana, Chile, Patagonia or the South Island of New Zealand. Of course, I’m not saying you will hook these potent trout. We are, after all, fishing—that timeless enterprise that opens a window into the mysterious and sublime, a view that invites passionate anglers to gaze upon and consider a galaxy of unseen and uncontrollable forces and firmament, a sport made emphatic to its most ardent practitioners, says the writer Tom McGuane, because of the “long silences—the unproductive periods.”


“Fly-fishing, need I add, offers the deepest challenges—the longest silences—of all forms of sports angling.”


Fly-fishing, need I add, offers the deepest challenges—the longest silences—of all forms of sports angling. Oddly, this secret spot we’re approaching lies in plain sight. The basalt walls of the great Deschutes canyon surround us as though we approach the infield inside a colossal baseball stadium. A campsite, occupied as usual, stands but half-a-cast’s distance from the water we intend to fish. The tent, stretched and buffeted like a sail by gusty wind, marks the edge of a public campground set along one of the river’s reaches most heavily visited by both anglers and rafters alike. A secret? Hold on now; we’re going to step into the river, wade out a bit. Feel that cold? And look how clearly we can see the bottom, the absence of silt or mud on the cobble-like rocks beneath our boots. And how about that sun on our backs. I have to say, the Deschutes is a classic trout stream—a big Western trout stream. It’s got all the vital ingredients. Look at those swarms of caddisflies bouncing above the sage, a cloud of trout food aswirl in the fitful breeze. Okay: Now look even more closely. See where the water gets slick right below that chattering riffle, that current trembling over the rocks? There’s a deep spot, a depression, where trout can hover in subtle micro-eddies behind the rocks, waiting for food to arrive without expending an ounce of energy. To come to the fly, all the fish need to do is flex their pectoral fins, rising in the current as though gliders riding upward on tilted ailerons. Secrets? None of this is new. It’s like reading a map, an open book, your lover’s eyes. The whole world knows about the Deschutes, about trout, about steelhead, about fly-fishing. The river’s secrets have nothing to do with being hidden. All you need is the capacity—or experience—to know what you’re looking at. And looking for.


When you Live here in the GorGe, but an hour or two away from one of the great fly-fishing destinations in the world, it’s easy to take the Deschutes for granted. From its small meandering headwaters above Sunriver to the brawling basalt steelhead runs of the lower canyon, the Deschutes feels as familiar to many of us as a family member or old friend. It’s right there, you think. I’ve been there plenty of times. Maybe you’ve even caught lots of fish on the Deschutes—those spirited redsides or resident rainbow trout, or the river’s elusive steelhead, those magnificent migrating trout returning from the sea, as sleek and powerful as a Motown scream. Whether you have or you haven’t visited the Deschutes lately, and whether or not you’ve recently practiced or tested or refined your fly-fishing skills against the river’s most worthy prey, your goal right now should be to schedule your next visit to these blessed waters. For the old, old adage is this: You never enter the same river twice.

When my seConD son WAs A miDDLe-sChooLer, and he moved in with me from Portland because his mother could no longer take care of herself, much less him, he and I fished the Deschutes at least once every week for the entire summer. We’d leave for the river mid-day, some while after I’d finished writing, adding a few groceries along the way to the camping and fishing gear we left at all times in the back of my old Dodge van. July and August, the heat can be atrocious in the Deschutes canyon, a palpable weight that presses

I know this spot might not look or feel any different from the rest—but, believe me, there are trout right there.

the gorge magazine // fall 2013 67

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down on you until you finally step into the river. But we had a campsite at South Junction we especially liked, one we counted on finding empty if we arrived early on a Tuesday afternoon, that point in the week favored by fly-fishers with few responsibilities, little in the way of gainful employment, and family commitments as slender as the tip of a five-weight fly rod. Every week. There was a deep spot that summer in the broad bend directly above the famous South Junction island, a run that attracts anglers as though marked with a giant arrow and neon lights that read “FISH HERE!” As the sun settled toward the rim of the canyon, Patrick and I would finally climb into our waders and waddle through the heat down to the shade of cottonwoods lining

the channel running along the island. At the upstream end of the shadows, we’d sit and watch the slick dark water sliding through the bend, waiting for the first telltale rises, the concentric rings, expanding on the surface, where trout have risen to feed. Patrick could wait longer than I could. A handful of rises and I stepped into the river and started up along the sheer bank of bramble and blackberries, a tricky wade over mossy rocks while pushing upstream against the current. There was also this one par-ticular pocket I always hoped to pick right at the start, an obscure little pail of holding water where a big trout often fed beneath over-hanging branches, a refuge hidden from view and just out of the current, where a long cast that landed just right could fool that good fish into eating a little fly. I need to digress. When you fool a fish that’s in this type of a spot, a trout that feels utterly safe, that gets a careful look at anything on the water and then rises without haste or effort to sip the fly down through a gentle swirl left by its own deliberate and decisive take—when that all happens, and you see it as clearly as that and feel the sudden startled wild lunging against the bend of the rod accompa-nied by the wail of your twirling reel, you understand, once more, what the sport is all about and why men and women have been ruining their lives in the pursuit of it for a very long time. Once the caddisflies arrived in earnest—some hatching from pupal shucks while rising from the bottom of the river, others bouncing on the surface, trying to penetrate the water and carry their eggs down into the rocks—once that began to happen, Pat-rick would join me. It was never easy sport. The evening caddis


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hatch on the Deschutes can frustrate even the most skilled or experienced fly angler, with trout rising everywhere on the river except where your own fly drifts merrily down the stream. Frustrated often enough, however, you eventually fig-ure out a thing or two—and when either Patrick or I hooked one of those trout feeding in the slick heavy current, we’d have to scramble back toward the bank and wade clumsily down-stream, the reel protesting loudly, losing line all the while.

okAy. you CAn Let Go of my Arm noW. The fish are right in front of us. I know this spot might not look or feel any different from the rest—but, believe me, there are trout right there.

And just what if there weren’t? Cast a glance around us. Smell that juniper and sage. Listen to the breeze, the squeal of that osprey, the river

rushing along the grassy bank.Look at those mergansers, that thunderhead boiling up

over the lip of the canyon wall. Get it? There’s your secret: When’s the last time you stood in

a prettier spot than this?

Scott Sadil of Hood River is the author of four books and count-less magazine articles and essays—most having to do with fly-fishing. He teaches English at Hood River Valley High School.


If you’re new to fly-fishing, consider hir-ing a guide. At Hood River’s popular and comprehensive Gorge Fly Shop, I

was directed to the go-to Deschutes Riv-er guide Tom Larimer. Larimer has been around the globe guiding anglers from Alaska to the Bahamas, but he calls Hood River home and has been guiding on the Deschutes and other Columbia River tributaries for the past 13 years. He’s also one of the most revered Spey casting in-structors in the country. “What makes the Deschutes River unique and special is that it combines a blue ribbon resident trout stream with an outstanding run of sum-mer season steelhead,” he said. “So, you can almost fish year-round, from the end of March through the end of November.”

Larimer considers the Deschutes a moody river. “At times it can offer the best fly-fishing on the planet,” he said. “Other times, not so good. Yet mostly it lives up to its billing.” Presentation makes the whole difference, he explained. “To be effective,

you don’t need to cast far. Short controlled drifts are vital.” Larimer said the Deschutes is a difficult river for beginners. “If you do well on the Deschutes, you can go any-where and fish successfully,” he said. “This river is the proving grounds.”

Like the Deschutes, other local Colum-bia Gorge tributaries have also grown in fly-fishing popularity. The Klickitat River holds about a quarter of the fish one can find in the Deschutes, but Larimer insists the fish are bigger. He suggests that the Klickitat is a great river on which to learn how to catch steelhead. “If you’re looking for resident trout, don’t go to the Klicki-tat as it is a salmon and steelhead strong-hold,” he said. Here, too, the season is long, opening June 15 and closing at the end of November. Larimer offers an interesting tip: While many people won’t go fishing when the Klickitat is running ‘milky’ with glacial till, he says if you can “see your shoe laces in knee-deep water, the fishing will be good.” In other words, a little opaque-

ness shouldn’t be a barrier to good day’s fishing on the Klickitat.

As for the Hood River, it changed forev-er after massive flooding in 2006 when lots of Spey water habitat was lost, but it is still okay for single hand casting. Larimer calls the Hood River “tremendous” for winter steelhead, running from December to the end of April. The winter steelhead season bridges the gap between trout and sum-mer steelhead seasons on the other rivers, truly making the Gorge a year-round fly-fishing mecca.

For more on fly-fishing in the Gorge, go to gorgeflyshop.com or larimeroutfitters.com.

Fly-Fish year-round with the help oF a guide by Bill Weiler



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SENIOR PORTRAITS + AUTUMN LOVE

Chef Greg Rekas slowly takes the Tofurky Roast

out of the oven. It doesn’t really look like a tur-

key, but with the gravy, stuffing and cranberry

sauce, it smells like Thanksgiving. This is the first

time Rekas has used the new oven in the swank

kitchen at Turtle Island Foods’ brand new $10

million production facility on the Hood River

waterfront. With 400 solar panels and highly

efficient energy and water systems, the state-

of-the-art building is very green. In fact it is

the second industrial plant in the country—

and only the sixth in the world—to be LEED

platinum-certified, meeting the sustainability

requirements for the highest Leadership in En-

ergy and Environmental Design rating from the

U.S. Green Building Council.

The sparkling countertops where we sample

a variety of Tofurky products (the mainstay of

Turtle Island Foods and so popular that the

company is now known, unofficially, as The

Tofurky Company) are made of low-carbon ce-

ment and recycled glass. The cabinets are built

of recycled Douglas fir. It’s taken three years for

the 33,000-square-foot building to come to

fruition, and Seth Tibbott, founder and CEO of

the company, is ecstatic. He’s particularly keen


All the TrimmingsThe tofurky Company rises with all things meatlessby ruth berkowitz // photos by jen jones

BouNtY


about the bocce ball court outside his office,

on the 1,400-square-foot eco-roof. The plant-

filled space is designed to help reduce storm-

water runoff and add to the building’s insula-

tion, but is also meant to be a relaxing green

space for employees and visitors to enjoy.

The environmentally-friendly building

housing The Tofurky Company goes hand-

in-hand with Tibbott’s business, which is

making all-natural refrigerated and frozen

meat alternatives. He uses only vegan, GMO-

free and organic ingredients, even if it means

higher prices and tougher challenges for the

R&D department. Tibbott even sources sus-

tainably harvested palm oil from a company

in Brazil that, unlike many others, does not

cut down rainforests to grow its plants.

You don’t have to be a vegetarian, pes-

catarian or vegan to enjoy any of the 35 dif-

ferent Tofurky food items. As I bite into the

Tofurky Roast, the texture is similar to turkey,

maybe a little tougher, but I plan to serve it

for Thanksgiving. That’s exactly what Chef

Rekas wants to hear. “I want to make vegan

food that even meat-eaters will say, ‘That’s

really good. I could eat that myself.’”

When Rekas, a long-time hotel and fine

dining chef, accepted the job as R&D chef

for The Tofurky Company four years ago and

came to Hood River sight unseen, he wasn’t

sure he had the ability to invent food. “It’s a

very different job than being a traditional

chef,” he explains, adding that he needs to

be precise like a baker and able to make the

same food hundreds of thousands of times.

Rekas has certainly proved himself, winning

Stories told here are never fact

checked. We trust you. Pull up a seat

and make some friends at the Crooked Tree

Tavern!

Bring this ad for a FREE homemade Rootbeer Float or

Italian Gelato with an entrée. Expires 12.31.13

“it was love at first bite,” tibbott says, describing his first taste of tempeh at a hippie commune he was visiting. He started making tem-peh at home and then in 1980 when he lost his job as a naturalist, he took his life savings of $2,500 and began making batches of tempeh at the Hope Co-op Cafe in Forest Grove, ore.

BouNtY


awards for a number of products, including

the company’s Pepperoni Pizza at a vegetarian

expo in Anaheim, Calif.

Next, I sample the Tofurky Chick’N Pot Pie

with its chunks of faux meat. It’s moist and fla-

vorful and I know I could fool my carnivore son

into thinking it’s real chicken. Sometimes it’s

easy for Rekas to invent a meat substitute—like

the bologna, which took only three months

from testing to putting the product on the

shelf. But he’s been struggling for years trying

to get the right texture and flavor for his ham.

“I just don’t have the smoky flavor right,” Rekas

says, thoughtfully. “But we’re close.”

He’s done well with the Artisan Chick’n and

Apple Sausage, one of my favorites. While en-

joying the sausage stir fried with bok choy,

carrots, and onions, Tibbott, who has joined

us for our tasting, shares one of his many To-

furky jokes. “Why did the Tofurky run across the

road?” he asks. “To get to the other side,” I offer.

No, he tells me. “To prove he wasn’t chicken!”

A refined hippie with Harry Potter glasses

and a white beard, Tibbott was no chicken

when he started his company 33 years ago.

Francis Moore Lappe’s book, Diet for a Small

Planet, convinced him to become a vegetar-

ian because “the idea of taking ten pounds

of grain to create one pound of meat doesn’t

make sense,” he says. But the math works with

soybeans—particularly when making tempeh,

a fermented food that originated in Indonesia.

Half a pound of soybeans, says Tibbott, makes

one pound of tempeh.

“It was love at first bite,” Tibbott says, describ-

ing his first taste of tempeh at a hippie com-

mune he was visiting. He started making tem-

peh at home and then in 1980 when he lost

his job as a naturalist, he took his life savings

of $2,500 and began making batches of tem-

peh at the Hope Co-op Cafe in Forest Grove,

Ore. His life was simple: fermenting tempeh

and making deliveries in a beat-up Datsun he’d

bought for $350, whose missing driver’s side

door he’d replaced, jury-rig style, with one he

got at a junk yard. (“I usually parked around

the corner from the stores to conceal my em-

barrassment of driving this funky car,” Tibbott

confesses.) After a few years, in search of clean

water Tibbott moved production to the Gorge

where he rented the Old Husum Schoolhouse

for $167 a month and lived in a tree house he

built nearby. Eventually, the demand for tem-

peh outgrew the town’s water supply.

In 1992, the company crossed the Columbia

River to set up shop in a portion of the former

Diamond Fruit cannery in downtown Hood

River. The company continued to focus on tem-

peh and, although it was growing modestly,

still struggled financially until 1995.

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506 Cascade Avenue I Downtown Hood River

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For more about The Tofurky Company, go to tofurky.com

Good food is at the heart of any celebration.

Celilo Restaurant and Bar

541-386-571016 Oak Street, Hood River OR

www.celilorestaurant.com

Open Daily Lunch 11:30-3, Dinner from 5

Happy Hour from 5-6

Serving Pacific Northwest cuisine with an

emphasis on locally grown products,

extensive wine menu and full bar

CateringWeddings • Private parties • On/Offsite

That was when Tibbott and a friend, Hans

Wrobel, found a solution to the vegetarian

dilemma of what to eat at Grandma’s house

on Thanksgiving. He and other vegetarians

wanted to be part of the celebration and not

just the ones who piled sweet potatoes and

squash on their plates. Tibbott invented a to-

fu-type roast made by straining tofu through

a colander and mashing it together with oil

and soy sauce. They added eight tempeh

“drummettes,” called it Tofurky, and sold some

of them for the hefty price of $30 to a few

stores in Portland. The Tofurkys were slow to

sell at first, but once word got out and the

media caught on—Tibbott and his holiday

Tofurkys were featured on The Tonight Show

with Jay Leno and The Oprah Winfrey Show—

sales increased and soon the business took

off. Comedians had fun with it, too, which

was fine with Tibbott. It all helped Tofurky

become a household name, with demand

growing in the United States, Canada and

Europe. “I was even the answer to a Jeopardy!

question,” he says proudly.

Since then, the company has continued to

expand. It still makes several tempeh prod-

ucts, but its growth has come from its line of

Tofurky products—which has gone from the

original Tofurky Roast to dozens of items, in-

cluding meatless deli slices and vegan pizzas.

Annual sales now total $25 million and the

company has 93 full-time employees.

Tibbott’s uncompromising ethics in his

food production undoubtedly help build

trust and confidence in consumers, and the

company’s new building is yet another ex-

ample of Tibbott’s commitment to doing

the right thing. He anticipates producing To-

furky products here for a long time to come.

This year, the company will make well over

300,000 Tofurky Roasts alone, bringing the to-

tal to more than 3 million of them sold since

1995. Comedians can joke all they want, but

that’s a lot of Tofurkys crossing the road.❉


our gorge partake

A resource for the best places to eat and drink in the Gorge: restaurants, cafés, breweries and wineries

RECIPES + PHOTOS by Kacie McMackin

For more recipes, online cooking demos and a food guide for the gorge

visit gorgeinthegorge.com

When I was a little girl, I looked forward to this pie all year round. Every Christmas my Grandpa makes this apple pie recipe, referred to as “Grandpa's Apple Pie” by all of his grandkids. When I was in my teens, I called my Grandpa and asked him if he would teach me how to make his apple pie. So I spent a day making pies with him. Now I bake this recipe every Thanksgiving and Christmas, and whenever I’m craving something tart, sweet, spicy, and nostalgic. My own daughter calls them “Great Grand-pa Apple Pies” and baking them with her means so much to me.

Gwyneth McMackin, age two


great grandpa's Apple pie by Kacie McMackin

ingredients For pie crust• 1 ⅓ Cup cake flour• 1 Cup all-purpose flour,

plus more for rolling surface• 1 Stick very cold butter,

cut into 1” slices• 1 Tsp fine salt• Ice water

ingredients For pie Filling• 3 ½ Lbs Granny Smith Apples, once

peeled and cored you should have about 2 lbs. I use locally grown organic apples from The Fruit Company.

• 1-1 ⅓ Cup sugar, depending on tartness of apples

• ¼ Cup lemon juice, freshly squeezed• 1 Tsp ground nutmeg• 1-2 Tsps ground cinnamon, depending

on how much spice you prefer• 1 Tbsp butter• 2 Tbsp all-purpose flour• 1 Tbsp milk

directions• First, peel and core the apples, then set

them aside in a large bowl of water.

• To make the crust, place the cake flour, a.p. flour, and salt in a food processor. Pulse to combine. Add the butter, pulse to combine. With the food processor running, drizzle in ice water. Add a lit-tle water at a time until the dough just forms a ball. Transfer dough to a Ziploc bag and refrigerate.

• Using a 2mm or 4mm blade slice all of the apples. Discard the water, return the apples to the bowl, toss with lemon juice.

• Preheat oven to 450º F. Sprinkle 1 tsp

of sugar into the bottom of your pie dish. Remove your dough from the fridge. Separate ⅓ of the dough and put it back in the bag. Working with ⅔ of the dough, roll into a ball. On a well floured surface, roll out the dough until it will fit your pie pan, or it reaches your desired thickness. I prefer mine thin. Transfer the bottom crust to your pie dish. Use a fork to poke a few holes in the bottom pie crust.

• Start assembling your pie filling by evenly distributing the following in layers: ⅔ cup sugar, ⅓ of the nutmeg and cinnamon, sift 1 tbsp flour to cover the cinnamon, ½ of the sliced apples, packed tightly, ⅓ cup sugar, ⅓ of the nutmeg and cinnamon, sift 1 tbsp flour to cover the cinnamon, the rest of the apples, packed tightly, the rest of the nutmeg and cinnamon, dot with 1 tbsp butter.

• Form the remaining ⅓ of your pie dough into a ball. On a floured surface, roll out the top crust.

• Using your fingertip, dab milk around the outside rim of the bottom pie crust and transfer to cover the apples. Press to seal the edges, trim the excess crust, and use a fork or crimp to finish the edges.

• Cut vents in the top crust, creating whatever kind of design you like.

• Place the pie on a baking sheet, bake in the center of the oven at 450ºF for 15 mins, reduce heat to 350ºF for an-other 25-35mins, until the apples have no resistance when a skewer is inserted through one of the air vents.

• Transfer the pie to a wire rack, cool for 1 hour before serving it with vanilla ice

andrew's pizza & bakery(541) 386-1448 • andrewspizza.com

107 Oak Street • Downtown Hood River310 SW 2nd Street • Downtown Stevenson

Since 1991 Andrew's Pizza has been serving New York-style, hand-tossed pizza. Topping selections from basic to gourmet.

Feel like a movie? Step through the Hood River restaurant and enter the Skylight Theatre…sit back and enjoy a first-

run movie while sipping on a pint of beer or a glass of wine. dine-in, take-out or delivery.

backwoods brewing company (509) 427-3412 • Open Thur-Sun, 3-9pm

1162B Wind River Road • Carson

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.

aniche cellars (360) 624-6531 • anichecellars.com

71 Little Buck Creek Road • Underwood

We are a small family owned and operated winery located in the heart of the Columbia Gorge. We make wine with an eye to European tradition and a particularly Washington sense of terroir and style. Our wines are almost entirely varietal blends which creates an eclectic mix of characteristics and complex-

ity. The fruit we use comes from Washington’s plethora of renowned AVAs, including our very own Columbia Gorge AVA.

casa el mirador (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. 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.

APPLE VALLEY BBQ (541) 352-3554 • applevalleybbq.com

4956 Baseline Drive • Downtown Parkdale

• 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.

celilo restaurant & bar (541) 386-5710 • celilorestaurant.com16 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 from 5-6pm. experience the freshest foods here, today!

grace su’s china gorge (541) 386-5331 • chinagorge.com

2680 Old Columbia River Drive • Hood River(Located of 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.

clock tower ales(541) 705-3590 • clocktowerales.com

311 Union Street • Downtown The Dalles

We are located in the second Wasco Co. Courthouse built in 1883 and home to the last public hanging in 1905 (wish we

had a photo of that). Join us in Historic Downtown The Dalles for fine pub grub, live entertainment and 30 plus craft beers on tap as well as cider and a local wine selection. Spacious

outdoor seating, banquet and private party rooms available. open: tues-sun at 11am to close.

dog river coffee (541) 386-4502 • dogrivercoffee.net

411 Oak Street • Downtown Hood River

One of America's Best CoffeehousesFull service espresso bar featuring Stumptown coffee

Breakfast burritos, pastries and more

caffeinating your adventures since 2004open: Mon-fri, 6am-6pm & Sat-Sun, 7am-6pm


DIVOTS clubhOuSe ReSTAuRANT (541) 308-0304 • indiancreekgolf.com

3605 Brookside Drive • Hood River

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.

feast market & delicatessen (509) 637-6886 • feastmkt.com

320 E. Jewett Boulevard • Downtown White Salmon

• Natural meats, artisan cheeses, charcuterie• Local organic produce • Fresh sustainable seafood

• Fresh salads, deli platters, entrees, sandwiches• Boxed lunches • Gluten-free and vegetarian options• Eco-friendly household products • Specialty items• Local and NW wine and beer • Serving beer on tap

double mountain brewery & taproom (541) 387-0042 • doublemountainbrewery.com

8 Fourth Street • Downtown Hood River

A local favorite, serving up an ever-changing variety of ales and lagers that are brewed onsite. The highly-regarded brews are complemented by a menu of sandwiches, salads

and delicious thin-crust New York-style pizza that has earned rave reviews. Outdoor seating available.

open 7 days a week at 11:30am

FULL SAIL TASTING ROOM & PUB (541) 386-2247 • fullsailbrewing.com

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.

mcmenamins edgefield (503) 669-8610 • mcmenamins.com

2126 SW Halsey Street • Troutdale (off Exit 16)

This historic 1911 estate was originally built as the county poor farm. Today, Edgefield is a 74-acre destination

resort featuring the Black Rabbit Restaurant, which uses seasonal ingredients from Edgefield’s own gardens, and

the Power Station Pub which serves causal pub fare.ales, wines, and spirits are handcrafted onsite.

mUGS COFFEE(509) 281-3100 • Text order (206) 486-6080 • mugsco.com

120 West Steuben Street • Downtown Bingen

We pride ourselves on being your friendly neighborhood café…enjoy delicious, locally roasted, fair trade, organic coffee, and fresh pastries. For lunch try one of our savory panini’s or wraps and a fresh organic green salad paired

with a glass of local wine or a Northwest micro brew. Dine inside or on our private patio. Catering available.

Come in to fill your mug and enjoy a friendly smile!

everybodysbrewing.com White Salmon, WA

EVERYBODY’S BREWING (509) 637-2774 • everybodysbrewing.com

151 Jewett Boulevard • Downtown White Salmon

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

Est. 2012

MarketIdlewild

idlewild market (541) 436-0040 • idlewildmarket.com101 4th Street • Downtown Hood River

We are conveniently located in the heart of downtown Hood River. Well-stocked with a wide variety of food items,

general merchandise, carefully selected local and NW wines, microbrews, and locally crafted art and gifts. We strive to

provide an outstanding micro-shopping experience.

mon-thur & Sun 9am-9pm • Fri & Sat, 9am-10pm

north shore café (509) 493-1340 • Find us on Facebook

166 East Jewett Boulevard • Downtown White Salmon

North Shore Café, formerly known as 10 Speed North, offers: • Fresh, quick, healthy breakfasts and snacks served all day

• Locally roasted coffee from 10-Speed Coffee Roasters• Fresh juice and real fruit smoothies • Fresh fruit mimosas

• Wine, beer, and hard cider • Local art and live music• Beautiful views of Mount Hood • Indoor/Outdoor seating

open daily 6:30am-4pm • open later for events


SolStice wood fire café (509) 493-4006 • solsticewoodfirecafe.com

415 West Steuben (Highway 14) • Bingen, WA

A community focused café and mobile pizza kitchen serving inventive pizzas with perfectly blistered crusts, bubbly mac'n'cheese, roast chicken and more. We love

local food, art, music, farmers, foragers, teachers, children and you! Great pizza, great beer and great

wine does make the world a little better.coMiNG to Hood riVer iN deceMBer!

stonehedge gardens (541) 386-3940 • stonehedgeweddings.com

3405 West Cascade Avenue • Hood River

“The best outdoor dining in the Gorge.” –NW Best PlacesWe 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

ovino market & delicatessen (541) 436-0505 • ovinomarket.com

1209 13th Street • Hood River Heights

• A variety of cheeses and charcutery, freshly cut to order• Balsamic vinegar, olive oil, local bread, and fresh pasta

• Tapas, cheese, and meat platters for catered events • Wine and Hard Apple Cider made in house

• European-style sandwiches to go or enjoy them at our sandwich bar served with wine, beer or cideropen: tues-Fri, 10am-6pm; sat, 11am-5pm

pint shack(541) 387-7600 • pintshack.com

105 4th Street • Downtown Hood River

Welcome to the sunny side, where Hood River and Baja collide! Head on in for a fun vibe and enjoy the great selec-tion of Northwestern craft beers, ciders and wine. 12 taps

rotating often and a great selection of bottles. Enjoy it here or take ‘em home. We also offer great pub food!

Live Music on Wed and Fri nights

PFriem Family brewers (541) 321-0490 • pfriembeer.com

707 Portway Avenue, Suite 101 • Hood River Waterfront

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: wed, Thur, sun 11:30-10pm; Fri-sat 11:30-11pm

pizzicato (541) 387-2055 • pizzicatopizza.com

2910 Cascade Avenue • Hood River

• Featuring Local Beer and Wine • Locally Sourced Produce • Delivery and Carry-Out

• Selection of Gluten-Free Menu Items Available

open Daily 11am-9pm

pietro’s pizza & Gallery of Games (541) 386-1606 • pietrospizza.com

107 2nd Street • Downtown Hood River

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 pietrospizza.com.Delivery available in Hood River and White Salmon.

Free delivery to local hotels.

rIVEr DAZE cAfE (541) 308-0246 • riverdazecafe.com

202 Cascade Street, Suite D • Downtown Hood River

We feature fresh baked, hand-crafted food in our family-friendly café. Best known for our great sandwiches, we offer

a variety of other homemade goodies including desserts, soft-pretzels, and our mouth watering sourdough English muffin

breakfast sandwiches. We focus on high-quality, organic and local ingredients. Gourmet sodas, beer, wine, and locally roasted coffee. Mon-Fri: 7:30-3pm, Sat-Sun: 8:30-3pm.

riverside & cebu lounge (541) 386-4410 • riversidehoodriver.com

Exit 64 off I-84 • Waterfront Hood River

Diners seek out Riverside for some of the best food in the Gorge—and Cebu for great bar food, drinks and live enter-tainment. With amazing panoramic river views, Riverside

offers fresh menu choices that change seasonally for break-fast, 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


TAD’S CHICKEN ‘N DUMPLINS (503) 666-5337 • tadschicdump.com

1325 East Historic Columbia River Hwy • Troutdale

Nestled on the banks of the Sandy River in Troutdale, OR.We are located halfway between Portland and Multnomah Falls. Serving exquisite American cuisine since the 1930s. The menu includes: Pacific NW seafood specialties as well as traditional steak, chicken, and pasta dishes; a full bar,

and our famous chicken ‘n dumplins.Open: Mon-Fri, 5pm-10pm; Sat & Sun 4pm-10pm

sushi okalani (541) 386-7423 • [email protected]

109 First Street • Downtown Hood River

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.

the gorge white house (541) 386-2828 • thegorgewhitehouse.com

2265 Highway 35 • Hood River

Taste local wine and microbrews, and try our own new pear cider! Take home fresh local fruit, flowers and more

from our farm stand. Enjoy our spectacular mountain views, gardens and fields. Wine, fruit, flowers, art, and more in a

historic home on a century old working farm! Listed on the National Registry of Historic Places. Pet friendly.

open 10-6pm April-october

the restaurant at cooper spur(541) 352-6037 • cooperspur.com

10755 Coopur Spur Road • Mt. Hood/Parkdale

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. Come celebrate with a FREE

entrée on your birthday. Open daily for dinner. Breakfast and lunch served Fri, Sat and Sun. View our menus online!

THE WAUCOMA CLUB BAr & griLL (541) 387-2583 • waucomaclub.com

207 Cascade Avenue • Downtown Hood River

For the best in gastro-pub dining, hand-made cocktails, sports and live music, The Waucoma Club has it all. Located

in the historic Hotel Waucoma, the Club is open Monday through Friday from 4pm to late and Saturday and Sundays

from noon to late. Children are welcome until 8pm.Happy Hour Daily from 4pm to 6pm.

the glass onion restaurant (509) 773-4928 • theglassonionrestaurant.com

604 South Columbus Avenue • Goldendale

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 local wines and craft beer on

tap, free WiFi, featured artist every month, special events and wine dinners. Ask about catering and private parties.

open: Wed-sat, 11am-9pm


VOLCANIC BOTTLE SHOPPE (541) 436-1226 • volcanicbottleshoppe.com

1410 12th Street • Hood River Heights

We have an amazing selection of:• Craft and Import Beer (12 rotating taps, over 200 bottles)

• Local and Import Wine (50 labels) • Cider and Mead • Snack Food

Enjoy it all here–outside in our private beer garden or inside in our comfortable living room atmosphere–or carry

it out and enjoy it anywhere! Open daily.


photo by david lloyd // dlimageworks.com

our gorge a thousand words

TheRuddyDuckF2013.indd 1 8/19/13 3:59 PM

A healthy part of your communityHigh-quality care, close to home

Providence Hood River Memorial Hospital cares for your health with primary and specialty care providers who take the time to listen to your needs. And, if you should need care not available in our community, we’ll help you access specialty services and clinical trials through Providence’s nationally recognized programs – most of which are located just an hour away in Portland. At Providence, it’s not just health care, it’s how we care.

We can connect you with local providers who specialize in:

• Allergies• Arthritis• Anticoagulation • Cardiology and cardiac rehab• Diagnostic imaging• Ear, nose and throat care

For a complete list of services, call 541-387-6125 or visit www.providence.org/hoodriver.

For a referral to one of our specialty clinics, please contact your primary care provider.

• Occupational medicine• Orthopedics and sports medicine• Palliative care• Primary care• Travel medicine

• General surgery• Hearing loss• Home health care and hospice• Infusion therapy• Lab services• Obstetrics and gynecology

13-00419_GMIS_ADV_The Gorge Ad Fall_v3.indd 1 6/25/13 9:46 AM

the gorge magazine fall 2013

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