Mckenzie River Chainsaw and Arts Festival

The world’s top chainsaw carvers will be at the Chainsaw and Arts Festival photography by Bradley Lanphear Each year, some of the world’s top chainsaw carvers (yep, that’s a real thing) gather in Blue River to crown the best of the best. The carvers use their chainsaws to transform logs and stumps into finely carved sculptures— eagles, bears, even Sasquatch. The event, organized and held at the McKenzie Community Track & Field, is an annual festival—mark your calendar for July 19-21, 2019, to see the action in person. The Portland Spoon Company  

The Oregon Kiwi

Oregon Kiwi: We are the country’s top producer of this unusual fruit written by Sophia McDonald | photography by Anthony C. Castro Is it possible to grow this tropical fruit in Oregon? Oregon is known for producing world-class berries from spring to early summer. But come September, a strange-looking variety briefly appears for about two weeks. They’re tan globes about the size of a grape. Each has a sweet-tart flavor and a smooth skin that’s entirely edible. Cut one open and the mystery is solved. The flesh of these tiny fruits is lime green and dotted with tiny black seeds. They’re known as kiwi berries, baby kiwi or hardy kiwi, and they’re kin to the fuzzy-skinned fruit commonly found in grocery stores. Oregon is the country’s top producer of this unusual fruit—which is to say there are a handful of farmers growing them on about 125 acres. Peter Dinsdale with…

Oregon Kiwis Do Exist and So Does The Kiwitini

Before I talk about Oregon kiwis, I need to be completely honest. written by Thor Erickson | photos by Megan Morse When the editors of 1859 Oregon’s Magazine proposed that I write about kiwis, I thought they had lost their minds. Kiwis? In Oregon? Really? I went home and binge-watched “Flight of the Conchords” while I did some research. After a healthy dose of Bret and Jemaine, I soon found that kiwis do grow in Oregon, and are becoming quite popular. Kiwi berries (also known as hardy kiwi, grape kiwi or cocktail kiwi) are smooth-skinned and much smaller in size than their furry cousins from New Zealand. I drove out to Dundee to HB&K farms to pick a few for myself. The strawberry-sized kiwi berries, or Actinidia arguta, are not genetically modified minis, but their own perennial vine, native to Japan, China and Russia. Kiwi berries have a short growing season,…

Green Living Around the State

Step inside these recent sustainable home designs around the state written by Melissa Dalton Oregon has some serious green building cred, but there’s always room for improvement. Governor Kate Brown led the state into an embrace of energy conservation when, last November, she signed an executive order stating that newly constructed residences must demonstrate 40 to 50 percent more energy efficiency than conventional construction. Intrigued, we checked out three recent sustainable builds to better understand what our future neighborhoods might look like. The First Passive House in Corvallis exterior photography by David Paul Bayles | interior photography by Jen G. Pywell Choosing to Build their first home was a no-brainer for Carl and Julie Christianson. He runs G. Christianson Construction, which was started by his parents in Corvallis in 1986. Less obvious is that the couple would make their home a certified Passive House. Although Carl’s company had never built…

OK Omens Wine Bar and Bistro

OK Omens is a superb wine bar with an elevated bistro menu that’s worth checking out written by Jen Stevenson | photos by Alan Weiner Photography No longer Café Castagna, but still Castagna’s café, this lively new Ladd’s Addition wine bar retains the same sleek look (and beloved patio) as its predecessor, while debuting a playfully scholarly natural-wine-centric list to pair with James Beard Award-nominated Castagna chef Justin Woodward’s simple but superlative new bistro menu. Settle in for a late summer evening at one of the garden-side tables, inches from fragrant plumes of fresh mint and lemon verbena, and enlist the help of spirited sommelier Brent Braun, who won’t steer you wrong on the perfect bottle to go with Woodward’s burnt-beet-topped steak tartare, grilled squid with chicory and Thai basil, and buttermilk fried chicken with spicy greens and hot sour cream. Like the savory offerings, desserts are often twists on…

Every Other Weekend by Zulema Renee Summerfield

Every Other Weekend: Telling Stories Every Other Weekend takes us back in time interview by Sheila G. Miller photo by Tucker Sharon Portland author Zulema Renee Summerfield is getting high praise for her first novel, Every Other Weekend. But a few years ago, she wasn’t sure she was cut out to write one in the traditional sense. So she didn’t. “I was really struggling with how I was going to write a novel,” she said. “At the time I didn’t tell stories in big, overarching plots. I was writing a lot of flash fiction.” After reading Love and Shame and Love, a novel composed of vignettes written by her mentor and colleague Peter Orner, she knew she could write her book the way she wanted. “Novels come in all kinds of shapes,” Summerfield said. “It really freed me to write a book in vignettes, and that’s how the structure was…

NW Destination: Sonoma County, California

A Phoenix From the Ashes Sonoma County won’t let a fire stop its spirit written by Sheila G. Miller A year ago, Sonoma County and surrounding areas were crippled by a massive wild fire. Rolling hills were blackened, vineyards were damaged, and homes destroyed, but the fires did nothing to dampen the area’s spirit. Indeed, nearly every street-facing surface in the area still features stickers that say #SonomaStrong or handmade signs thanking firefighters for their help in saving residents’ homes. There’s no better way to support this community as it gets back on its feet than by spending some tourism dollars in the region. I was happy to oblige. Glen Ellen was particularly hard-hit by the fires. But the Jack London Lodge in Glen Ellen, where I stayed on a recent weekend, was spared. This renovated motel, tucked into a lush hillside, has charm, free breakfast, and one heck of…

Autumn Beer Is Best Sipped Around A Fire

Hello Autumn Beer: As fall arrives, grilling and beer don’t need to take a back seat written by Jeremy Storton Although the dog days are behind us, visions of summer’s splendor flash across our memories like a late-night highlight reel. Lulled by warm days, many of us continue to push the outdoor barbecues in the evenings. But the chilly nights confirm that summer is indeed over. The days of summer salads and lagers may linger behind us, but a change of season invites a different, equally splendid experience. In fall, I find myself sitting fireside, wrapped in a blanket and tending to the various meats, veggies or paella grilling over the coals. Sometimes there is wine, but there is always beer. For me, there is something that excites my palate about pairing dark and brooding malty beers with the crackle of fire and the sizzle of steak. My goal is…

DIY: How To Make a Terrarium

Nothing pretties up the bathroom like a little terrarium written by Melissa Dalton Make your own terrarium by following these easy tips, terrariums can be made with materials bought from specialty terrarium shops, pet and aquarium stores, home improvement destinations and the nursery. 1 PICK A CONTAINER Whether it’s a vintage cloche from an antique mall or an ordinary fish bowl, pick a clear glass container that will offer plenty of space for the plants and transmit enough light to encourage growth. If choosing a container with a lid, make sure it won’t be sitting in the direct sun, as that can kill the plants inside. 2 POUR THE FOUNDATION Cover the bottom with small rocks to encourage drainage. Pour in a layer of sand, using a funnel to keep the grains neat. Have fun choosing the colors of these elements, since they will be visible. Next, add activated charcoal…

Portland Baroque Orchestra

Monica Huggett, the artistic engine behind the Portland Baroque Orchestra, is one of the world’s leading Baroque violinists. written by Ben Salmon Monica Huggett is one of the world’s leading Baroque violinists, an expert in the historically informed performance style, and the artistic engine behind the Portland Baroque Orchestra for the past twenty-four years. And just like anyone else, she had to get her start somewhere. For Huggett, that was the Pizza Express near her family’s home in London, England, where she played violin for £3 per night plus free pizza from ages 17 to 24. “By the time I stopped,” Huggett said with a hearty laugh, “I’d sort of had enough pizza for life.” Huggett, 65, has come a long way since then, and the PBO has come with her. The orchestra’s upcoming season—its 35th— will run from October through April and feature performances of works by Vivaldi, Telemann,…