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Adventure, Exploration and Experience in Oregon
Mother’s Day begins in Central Oregon at the Old Mill District and shopping at upscale shops.

Mother’s Day in the High Desert


The luxury resorts of Central Oregon are a mom’s best friend written by James Sinks Remember when mom used to take you to the playground? This Mother’s Day—or any day, really—you can return the favor. And when it comes to choosing the right playground, few places on the planet tout more satisfying options than Central Oregon, where a seemingly endless menu of recreation, restaurant, and relaxation options await moms of every age, interest and mobility. Here, happy trails are everywhere, from ski trails to bike trails to river trails to hiking trails, and you can even hop onto the Bend Ale Trail and sample a smorgasbord of breweries. If mom likes clubs as much as diamonds, the area boasts two golf courses ranked highly as girls’ trip destinations by Golf Digest. And if she needs to relax, unroll a yoga mat or unwind at any of dozens of upscale spas…


All the Best of Life in Oregon
Buoy Beer Company’s fifth vintage of Love, Lost at Sea barleywine is aged in Freeland Spirits bourbon barrels.

Keep Spring Beers Weird


written by Beau Eastes Having lived in the Pacific Northwest for more than 20 years, I’ve come to love and appreciate the craft beer calendar so many of our amazing breweries operate on. Summer brings out IPAs and all their goodness, fall is time for fresh hop experimentation, and winter is usually one glorious high ABV haze. But the spring, oh the spring is when things get wild and anything goes. It’s the seasonal equivalent of international waters or Malheur County. Here’s what we’re drinking while we’re embracing the shoulder season behind March and April. ANYTHING AND EVERYTHING FROM HAIR OF THE DOG: In February, craft beer pioneer Alan Sprints announced he’s shutting down Hair of the Dog, the iconic eastside Portland brewery he founded in 1993. Your favorite barrel-aged beer most likely owes a debt of gratitude to Sprints, who popularized the Old World beer-making technique at a time…


Business, Art, Intellect, Ideas and Inventions in Oregon
Fresh dulse seaweed could be the new kale and a carbon mitagtor as well. Fried, it tastes like bacon.

We Need Seaweed


Eating Oregon’s dulse can save the world True, you might not be interested in eating a clump of seaweed. When you’re hankering for a hefty meal, a red alga poking about in the tide might not be what you had in mind. It’s often called a weed, after all, and who wants to eat weeds? But there are particular strains of seaweed called dulse that you might want to consider. Patented in the labs of Oregon State University, under the guidance of professor Chris Langdon, who has specialized in aquaculture for decades, and promoted by Chuck Toombs, an entrepreneur who is part of OSU’s School of Business, dulse is something you should really get excited about. You’re not excited yet. It’s seaweed. But why can’t dulse be the new kale? It’s high in protein, provides natural iodine, has twice the potassium as a banana, has all the amino acids a…

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