Live Oregon


David Logsdon: Brewer

David Logsdon discovered yeast while in college. No, in a good way. At Mt. Hood Community College in the late 1970s, Logsdon studied food science and fermentation. Disappointed with beers on the West Coast, the native Ohioan began home brewing. His first was a stout, which he had just finished before his father, brought up in the Midwestern lager tradition, visited. The elder tasted the dark liquid and then declared, ‘Well it’s not beer, but it’s not bad,’ says Logsdon. So began Logsdon’s lifelong specialization with beer’s key ingredient—yeast. He continued to experiment with yeast and beer, before the industry was well developed. “The first hops I found were at G.I. Joes on the shelf in a brown paper bag,” Logsdon recalls. “They were as brown as the paper bag.” At the same time, Logsdon started collecting yeast strains from breweries and began culturing his own brewer’s yeast. By 1985,…


Scott Henry: Trellis System Designer

Syndi Henry Beavers tells the story of going wine tasting with her dad, Scott Henry. After the tour, her dad handed his credit card to the young man behind the counter to buy wine. The man glanced at the name on it and said, “Did you know there’s a trellis system named for Scott Henry?” “Almost immediately, the light went on,” Beavers says. “He [the cashier] was so excited that Scott Henry was standing in front of him, he pulled a book off the shelves and showed my dad the well-thumbed page marked with the Henry trellis system.” In 1972, Henry planted grapes on his family homestead in the Umpqua Valley near Roseburg—the start of Henry Estate Winery, one of Oregon’s oldest. Educated at Oregon State University as an engineer, Henry’s background proved helpful in the early years, when the vineyards produced a crowded bunch of grapes that were prone…


Cultivated Tastes

Kitchen design is no longer limited to the clunky appliances and narrow footprints of yesteryear. Today, the kitchen is at the center of home life, and serves many functions—whether that’s cooking Sunday supper, entertaining friends, or spreading out the kids’ latest homework assignments. Here, two Oregon homeowners invest in convenience and style to make their kitchens the efficient—and attractive—centerpieces of their homes. Bold and Sustainable in Ashland Every morning, the Zeve family likes to eat a big breakfast together— usually managed by mom, Deneice Covert Zeve. But on a recent Friday, the family’s two pre-teen daughters took over and whipped up a batch of waffles before heading to school. Zeve, a former attorney, had hoped for just such an outcome when she designed the kitchen six years ago. “I wanted it to be a communal family space,” she says. In 2007, when she and husband, Lincoln, set out to build…


Three Oregon Restaurants Share Charcuterie Recipes

Elevation Restaurant at the Cascade Culinary Institute Bend | __________________________________________________________________________________________________ Bacon Beignets with Roasted Shallot Maple Vinaigrette Makes 15-20 servings | total time: 1 hour + 6-8 hours Bacon Beignet Batter Ingredients: 1 cup lukewarm whole milk, warmed to 105°F 1 teaspoon sugar 1 teaspoon active dry yeast 1 1/2 cups pastry flour 1 teaspoon kosher salt 2 large egg whites, room temperature 1 cup bacon cooked and finely chopped, approx. 12 slices Oil for deep frying Directions: Place warm milk in a large bowl. Add sugar and yeast; whisk to dissolve sugar. Cover with a warm, damp kitchen towel and let stand at room temperature for 1 hour. Add flour and salt; whisk until smooth. Whisk egg whites in a medium bowl until frothy, about 1 minute. Add to batter and whisk until smooth. Fold in bacon bits. Scrape down sides of bowl, allowing batter to pool at…


Not Your Childhood Hot Chocolate

As a kid, hot chocolate didn’t do much for me. I realize that seems un-Americana. What could be more reminiscent of childhood winters than a steaming hot cup of cocoa, topped with whipped cream and stirred with a peppermint stick? Well, I was the kid who found that whole concoction rather cloying. I preferred my chocolate dark and in bar-form.


Biodynamic Wines in Oregon

Biodynamic farming is a mysterious beast, and many people in the agricultural world file it away as an old wives’ tale. However, there are a growing number of Oregon farmers—especially in the winegrowing community—who consider biodynamics to be the holistic path to healthy farms, a greener world and better products.
Though considered a recent movement inOregon, biodynamic viticulture is nothing new. For thousands of years, farmers have made farming decisions based on the phases of the moon, stars and planets. These farming practices have been passed down by generations and refined to what we now call biodynamic farming.


Harvest Hands: The Winery

It would be remiss of me to talk about my experience as a harvest intern without also talking about the place and the people that made that experience possible, Wine by Joe and Joe Dobbes Family Estate. Proprietor, president and winemaker, Joe Dobbes, gave me the opportunity to tell my story. Now, I’ll tell you his—and it’s a good one.
Dobbes started his winery in 2002 with $50,000. In his first vintage he produced 2,000 cases of wine. In 2011, he made over 45,000 cases between his three brands. In the last few years, Dobbes has seen great achievement and growth, but he is the first to admit that it hasn’t been overnight success. In fact, he has been at it for a nearly a quarter century.