Central Oregon Living

2 | Central Oregon Living | Winter 2011/2012

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Winter 2011/2012 | Central Oregon Living | 3

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HIGH DESERT LIFESTYLES6 winter ales of the high desert10 ready, set, plunge12 event calendar18 locavore’s corner22 central oregon 101: mt. bachelor

RIGHT AT HOME15 a cut above for the holidays16 preparing your holiday prime rib25 a welcome addition to your home

28 the locavore’s gift basket36 homeowner skills: patch and repair

IN THE GARDEN30 garden calendar33 aromatic and versatile eucalyptus

38-39 expert advice: building and real estate

WINTER 2011/2012

6Hoppy

Holidays

33Eucalyptus:

Aromatic and Versatile

25A Welcome Addition to Your Home

FEATURES

Cover photo by Nicole Werner

Central Oregon Living

is a product of The Bulletin’s Special Projects Division, 1777 SW Chandler Ave., Bend OR 97702.

All content is the property of The Bulletin/Western Communications Inc., and may not be reproduced without written consent.

Printed by The Bulletin Western Communications Commercial Print Division.

Story ideas may be submitted to editor Ben Montgomery for consideration. Contact him at (541)383-0379 or [email protected].

Staff members for The Bulletin’s special projects division include: Martha Tiller, Special Projects Manager; Ben Montgomery, Special Projects Editor; Lyle Cox, Photographer; Nicole Werner, Special Projects Image and New Media; Stacie Oberson, Special Projects Coordinator; Clint Nye, Graphic Designer.

Published Saturday, Dec. 10, 2011

Central Oregon Living Winter Edition 2011/2012


ANNISSA ANDERSON, a freelance writer and public relations consultant, also studied culinary arts and worked as a pastry chef in another life. She writes regularly for The Bulletin and other local publications.

AMY JO DETWEILER has worked as OSU Extension Horticulture Faculty for 10 years, educating in home and commercial horticulture, and providing annual training for the local OSU Master Gardener™ Program.

LORI GLEICHMAN considers herself intensely curious about almost anything, which is what makes freelance writing such a joyful experience. When not writing, she works as a marketing/PR consultant, loves to read travel memoirs while dreaming of her own next adventure. She lives in Bend with her husband Dick, her dog Indy and cat Pic.

KRISTY HESSMAN has written for a variety of publications including The AP wire service. She is a native Oregonian and active Bendite. Her garage currently contains: three bikes, two backpacking packs, one tri wetsuit, a bouldering crash pad, two sleeping bags and four pairs of running shoes.

GREGG MORRIS is a local freelance writer and musician. You can find him around town finishing articles at the local tea shop, performing with his band, Organic Music Farm, or homeschooling his 6-year-old daughter. Free time is spent with his family or executing his duties as a member of the Deschutes Co. Search and Rescue team.

Bend has been home to LINDA ORCELLETTO and her husband, Joe, since 1996. Their “fur child” golden retriever keeps them busy with outdoor activities. When not pounding the keyboard or volunteering, she enjoys exploring the back roads and history of Oregon.

BUNNY THOMPSON is an internationally published freelance writer. She cruised on a sailboat for six years and published travel and adventure articles in national and international magazines. She lives in Sisters and writes for regional magazines, publishes a Blog called “Tales from Wild Goose,” and is an avid cook and outdoor enthusiast.

EDITORIAL CONTRIBUTORS

EDITOR’Snote

The flavors of the seasonSeven years ago,

when my wife and I first moved to Bend, we started a brief yet memorable routine.

With one car and one job between the two of us, my wife relied on me to pick her up from work late each night, which in the dead of winter often meant

a drive through lightly falling nighttime snow.

Eager to acquaint ourselves with Bend, the drive back home detoured past McMenamins Fireside Pub once or twice a week. It was there we enjoyed sitting by the fire and educating ourselves about the flavors of Central Oregon microbrews.

The first flavor that caught the attention of my palate — this at a time when I first began venturing beyond the realm of cheap lagers — was a mixture

of two different ales, one stout and one light and fruity. Despite being served cold, sipping it gave me a feeling of warmth and comfort as I sat down to a warm fire and easy conversation.

Welcome to Bend.As the years have passed, my taste for ale

has evolved. While I still find dark ales to be delicious, today I tend to venture more toward the Northwest “hoppiness” of an India Pale Ale (IPA). Around here, that makes me far from unique. If Central Oregon is the Grand Central Station of the microbrew world, the IPA is your boarding pass.

But even so, each winter when temperatures drop and the fireplace is hot, I still turn toward a dark, bold, sometimes spicy ale. The flavors of these “wintery” ales take me back to the thrill of newness, reacquainting me with the subtle pleasures that, when you’ve lived here awhile, tend to hide in plain sight on many a Central Oregon winters day.

That’s the feeling brewers throughout the area hope to achieve each season when, one-by-one, they unveil their annual winter ales. From

Deschutes Brewery’s legendary Jubelale to the relatively new Pray for Snow made by 10 Barrel Brewing, winter ales are often as much celebrated by locals as the opening day on Mt. Bachelor.

In this edition of Central Oregon Living, we asked freelance writer (and local beer-lover) Gregg Morris to look at all the winter ales brewed in Central Oregon and find what they all have in common. What qualifies each of them as a “winter ale”? (See “Hoppy Holidays” on pages 6-9).

While Gregg found some similarities between different brands of locally brewed winter ales, a lot of it was left up to interpretation. In essence, each brewer was tasked with using malted barley, hops, yeast and perhaps a few subtleties to express what Central Oregon winters mean to them.

And if all goes as planned, perhaps someone’s first impressions of Central Oregon will include a beautiful snowfall, a warm fire, easy conversation and a memorable seasonal ale.

Ben Montgomery is The Bulletin’s special projects editor.


‘Tis the season for the malty, spicy flavors

of Central Oregon’s winter ales.

by Gregg Morris / for The Bulletin Special Projects Photos by Lyle Cox


When the weather outside is frightful — the temperature drops and the snow piles up — you can be sure winter has her grip on Central Oregon.

While some people lament the cold nights and frozen windshield mornings, others are preparing for the release of the season’s winter ales. Fortunately for beer drinkers in the high desert, Central Oregon’s multiple breweries are more than happy to oblige their waiting customers.

As local Bend beer drinker Aaron Brandt put it, “When it’s 24 degrees and you’re contemplating an afternoon of wood stacking or shelter cruising, that burly beer can give you some extra comfort from the inside out.”

Each brewery takes a different approach to its winter ales, depending on the brewers’ own tastes as well as the preferences of their customers.

“We kind of shot down the idea of a spiced beer and stick with basic American style, mainly because that’s what our customers prefer,” said Brett Thomas, one of the brewers at Silver Moon Brewing Company.

The factors that separate the different beers range from ingredients to preparation and alcohol content to bitterness rating.

“Winter beers will often include spices such as cinnamon, nutmeg and cloves,” said Jeff Hawes of the Brew Shop in Bend. “Brewers will also brew with darker malts to achieve a heartier beer.”

Most brewers have an idea about what kind of taste they are trying to achieve. Some try to emulate a favorite beer, while others simply create recipes out of the remaining ingredients from past brews.

“This year, we used quite a bit of rye in our Winter Moon Strong Ale,” said Thomas. “We also combined various hops such as Chinook, Columbus, Northern Brewer and East Kent Golding to give the beer an evergreen feel. We wanted the drinker to imagine a fresh cut Christmas tree for your home.”

Other brewers, like Curt Plants of Good Life Brewing, take a different approach to their dark beers.

“We use 100 percent Maris Otter malt, which gives it a thicker, creamier and nuttier taste,” he said. “The British style malt is a super black, deep bitter roasted malt giving it a smoother taste, with hints of chocolate.”

While there is a difference in taste, color and alcohol content from other beers, the brewing process involved in creating a winter ale remains similar to that of other local ales.

“While there is more conditioning time, the overall process time remains the same as other beers,” Thomas said.

Maximum Enjoyment“There’s nothing quite like enjoying

a dark beer in the hot tub after work or a day on the mountain,” said Brandt. “I prefer to drink the heavier winter beers by themselves.”

Hawes concurs.“The colder it is outside, the better

they taste,” he said. “The higher alcohol percentage beers will really warm you up.”

Some winter ales find a perfect pairing in meals or desserts. Deschutes Brewery’s Jubelale goes well with their Jubelale and hoisin-braised short ribs.

Good Life’s Pass Stout will taste good with most foods, but is probably best paired with desserts. And because of its strength, the Winter Moon Strong Ale goes well with their Brisket Royale.

The flavors that exist within a high desert winter ale aren’t incidental. Brewers often plan for these annual ales months in advance.

“We started to think about this year’s winter ale immediately after last year’s batch,” Thomas said. “We are always trying to tweak the recipes to create the best beer possible.”

While the various breweries may take different approaches to the creation of their ales, they all agree that starting early is a must.

“We knew for a long time what we wanted to do for a winter beer,” Plants said. “We like to have enough time for the brewing and marketing in order to release it at the right time.”

Early preparation is vital to ensure that brewers have access to all the ingredients necessary to achieve the taste both brewers and drinkers desire — and expect

Most brewers in Central Oregon point to Deschutes Brewery’s Jubelale as the traditional favorite, with the obvious exception of their own brews.

“Locally, Jubelale is probably the biggest seller,” Hawes said.


First brewed in 1988, Jubelale has won several medals at many international beer competitions. It was one of the ales that put Deschutes Brewery on the map.

Jubelale lead them toward wanting to bottle their beer and open a pub, like the one currently under expansion on Bond Street in downtown Bend.

As for other winter favorites brewed in the U.S., local brewers list a variety of selections, mostly from the West Coast.

“Sierra Nevada’s Celebration is

hands-down one of my favorites,” Thomas said.

Other popular winter beers include BridgePort Brewery’s Ebenezer (Portland), Oakshire Brewery’s Ill-tempered Gnome (Eugene) and Ninkasi’s Slayer (Eugene).

So as the snow begins to fall, snow parks begin to require passes and Mt. Bachelor opens for the season, now is the time to experience another local tradition. Stop by most any local pub and taste the variety local ales inspired by the winter season.

“When it’s 24 degrees and you’re contemplating an afternoon of wood stacking or shelter cruising, that burly beer can give you some extra comfort

from the inside out.”

Know who you bank with.We are your community bank. Our president and board of directors are local and we are proud to know each of our clients personally. Now more than ever, it is good to know who you bank with.Stop in and meet our president, Larry Snyder.

High Desert Bank1000 SW Disk DriveBend, Oregon 97702

541.848.4444www.highdesertbank.com


http://www.highdesertbank.com/

Here in Central Oregon, we are proud to boast some of the highest beer-per-capita rates in the country. Perhaps there is no time of year during which we revel in our craft beer culture more than the holidays, when many of our favorite local breweries release limited edition winter ales. These brews are created for the crisp winter days in Oregon, meant for sharing with friends and pairing with the rich and hearty foods that mark the holiday season.

Here are just a few of the local beers brewed specifically to help you celebrate the winter season:

Pray for Snow 10 Barrel BrewingThe snow is coming, and what better way to celebrate then with a chest-warming strong ale built upon malt notes of caramel, vanilla and molasses. These notes are married with a bubble gum and spice character provided by both English and domestic hops. To round out this beer, 50 percent was aged in Brandy barrels to throw in some apricot, wood and peach notes.

Doppelbock Bend Brewing CompanyThis winter ale’s huge malt aroma assails the nose with a sweet complexity. At the first sip, the beer slinks over the palate, leaving in its wake an intense creamy, sweet, nutty maltiness and nuances of freshly baked bread. What’s not to love?

Femme Fatale Boneyard BeerA little bit different flavor for the season, this sour ale has been fermented with raspberries and has a medium body. Also known as the “breakfast beer” (ah, one we can have before hitting the slopes) for its morning flavor, this makes a great alternative to a bloody mary.

Red Flag Imperial Brew WërksA nutty red ale that will warm you up from the inside out with a solid 8 percent alcohol, this malty brew is medium hopped to go down just right. We can pretty much guarantee one thing: it will be tasty!

Slippery Slope Cascade Lakes BrewingThis new winter seasonal is replacing the brewery’s past holiday beer “Santa’s Little Helper.” This new, full-bodied ale uses crystal malt and generous amounts of Cascade hops to produce a well-balanced seasonal ale.

Jubelale Deschutes BreweryJubelale is brewed with dark crystal malt, creating a luscious holiday note with bountiful hops to excite the taste buds. For the past 17 years, Deschutes Brewery has selected a local Oregon artist to create an image evocative of the season’s festive atmosphere. The original artwork on the Jubelale label is a welcome addition each year to this fantastic beer.

Pass Stout Good Life BrewingHarkening back to the medieval times in England, when oats were a common ingredient in ale, oatmeal stout is gaining again in popularity. Nope, it doesn’t taste of oats, but is an extremely smooth, balanced brew with roast chocolate and coffee flavors.

Kris Kringle McMenamin’sThe 2011 version of this “winter warmer” highlights the rich, toasty, aromatic and chocolaty malt flavors as its very sturdy foundation. Four different hop varieties deliver a magnificent and massive hop assault. There’s still some ginger and cinnamon

added into the batch, but the spices are a little more subdued than in years’ past.

Phat Matt’s IPA Phat Matt’s Brewing Co.While this brand new brewery hasn’t been open long enough to even plan a winter seasonal, they did come out of the gates last September with a classic IPA that’s worth a mention. A deep golden, mild and malty brew, this IPA features late hop additions that contribute to floral and pine aromas with a mellow, bitter finish.

Winter Moon Strong Ale Silver Moon BrewingEnglish IPA meets Northwest winter: this slightly darker IPA packs a smidge more heat to lift the winter chill. Winter Moon is brewed with American, British and Belgian malts. Organic New Zealand hops provide bitterness while American and British hops blend a complex spice finish.

Rudolph’s Imperial Red Three Creeks Brewing CompanyTake Rudolph’s nose and multiply it exponentially – and you might get to the brightness of this Imperial Red. This big, dark holiday beer was released just before Thanksgiving. It is about 9 percent alcohol and features a hoppy balance with a delightful aroma.

SOURCE: Old Mill District Holiday Guide 2011. See the complete guide at bendbulletin.com/specialpubs, or pick one up at businesses throughout Bend’s Old Mill District.

The Winter Ales of Central Oregon


http://johnsonbrotherstv.com/Main.html

by Annissa Anderson / for The Bulletin Special Projects

On the morning of Saturday, Feb. 18, hundreds of people with big hearts and shivering knees will run into the Deschutes River at Riverbend Park in Bend, yelling at the top of their lungs as they hit the icy water.

This seemingly terrifying annual event is aptly called the Polar Plunge. And even though it sounds a little crazy, this momentary sacrifice of the 451 people who plunged at last year’s event in Bend raised more than $67,700 to benefit Special Olympics athletes.

Anyone can take the plunge by registering, then encouraging family and friends to pledge an online donation in support. Plungers can participate as individuals or recruit a group of friends to run into the water as a team. Businesses

have even used the event as a team-building exercise and community service project for employees. Before the date of the plunge, each participant will have raised a minimum of $50 in pledges.

On the day of the plunge, registered partici-pants just show up, sign a release form and get ready to plunge. A presence of local police offi-cers, firefighters and EMTs ensure that partici-pants stay safe during their short time in the wa-ter. To make it more fun, many participants wear outrageous costumes as they take the plunge, and the most creative costumes win prizes. After the plunge, participants gather in warming tents and share in the excitement of the event.

Lanette Keller, who participated in Polar Plunge Bend the past three years running, said the Polar Plunge was an easy and fun way to give back to the community. She participated with a

Annual Special Olympics fundraiser draws hundreds who take a freezing-cold dip in the Deschutes River for charity.

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Photos by Cascade Event Photography, courtesy of Special Olympics Oregon


team of approximately 36 employees from Cascade Disposal (Waste Con-nections), the largest of many teams competing locally.

“It was nothing but a good time,” Keller said.

In its 7th year, Bend’s Polar Plunge is one of five that will take place around Oregon in February. The local event has a reputation for being the coldest plunge, but it also produces the second largest pledge amount (next to Port-land) for Special Olympics Oregon.

“Money raised through the Polar

Plunge in Bend helps fund sporting events for Special Olympics Oregon athletes in Deschutes County, as well as regional and state competitions,” said Brian Boys with Special Olympics Oregon.

“Staffed entirely by volunteers, the local program uses money they raise to pay for sports gear, venue costs and travel for athletes,” said Boys. “Special Olympics Oregon athletes do not pay to be involved in the program, and in part because the Plunge was so suc-cessful last year, we’ve been able to bring back some of the events that had been cut in recent years, like the State Games.”

Polar Plunge Oregon is made pos-sible through extensive support from Oregon law enforcement agencies through the Law Enforcement Torch Run (LETR) event. LETR is the largest grass roots fundraising effort for Spe-cial Olympics. Locally, The Bend Police Department will be joined by officers, personnel and support from Deschutes County Sheriff’s Office.

More than 8,000 athletes with intel-lectual disabilities participate in Special Olympics games statewide. Through the organization’s signature sports pro-

grams, athletes gain self-confidence, social competency and other enhanced skills, giving them continuing opportu-nities to develop physical fitness, dem-onstrate courage, experience joy, and participate in a sharing of gifts, skills and friendship with their families, oth-er Special Olympics athletes and the community.

People wishing to take the plunge for Special Olympics Oregon can regis-ter online at PlungeOregon.com. Those who don’t want to go into the cold wa-ter themselves can support another plunger or team, or they can take the “Too Chicken to Plunge” option. De-tails are at www.soor.org.

“Special Olympics Oregon athletes do not pay to be involved in the program, and in part because the Plunge was so successful last year, we’ve been able to bring back some of the events that had

been cut in recent years, like the State Games.”

TAKE THE PLUNGEWHAT: Polar Plunge

WHEN: Saturday, February 18 at 11 a.m.

WHERE: Riverbend Parkin Bend

HOW: Register at PlungeOregon.com

WHY: To benefit Special Olympics athletes


HIGHLIGHTS OF THE UPCOMING WEEKS IN HIGH DESERT MUSIC, ART, FOOD AND FUN.

THEATER“A Christmas Memory”DECEMBER 3-18: Innovation Theatre Works presents the story about a boy and an elderly woman, the joy of giving and friendship; a portion of proceeds benefits the Assistance League of Bend; $20, $18 students and seniors; Fridays and Saturdays at 7 p.m., Sundays at 2 p.m.; Innovation Theatre Works, 1155 S.W. Division St., Bend; 541-504-6721 or www.innovationtw.org.

“A Christmas Story”SATURDAY-SUNDAY, DEC. 10-11: Cascades Theatrical Company presents the story of a young boy and his quest to get a BB gun for Christmas; $20, $15 seniors, $12 students; 7:30 p.m.; Greenwood Playhouse, 148 N.W. Greenwood Ave., Bend; 541-389-0803 or www.cascadestheatrical.org.

“THE SANTALAND DIARIES”TUESDAY-THURSDAY, DEC. 13-15, 20-22: Innovation Theatre Works presents the humorous story of David Sedaris’ stint as a Christmas elf in Macy’s; $10; 8 p.m. each night; Innovation Theatre Works, 1155 S.W. Division St., Bend; 541-504-6721 or www.innovationtw.org.

“THE SPITFIRE GRILL”JANUARY 27 - FEBRUARY 12: Preview night of Cascades Theatrical Company’s presentation of the musical about a young parolee who starts her life anew in rural Wisconsin; $10; 7:30 p.m., doors open 6:30 p.m.; Greenwood Playhouse, 148 N.W. Greenwood Ave., Bend; 541-389-0803 or www.cascadestheatrical.org.

Saturday, Dec. 10MOTORCYCLISTS OF CENTRAL OREGON TOY RUN: Toy drive featuring arm wrestling, live music, photos with Santa, a motorcycle ride through Bend and more; donations benefit the Bend Elks’ Christmas charity food baskets; donation of new unwrapped toy required; 11 a.m.-4 p.m.; Cascade Harley-Davidson of Bend, 63028 Sherman Road; 541-280-0478.

PET PHOTOS WITH SANTA: Proceeds benefit the Humane Society of Redmond; donations required; noon-3 p.m.; Humane Society of Redmond Thrift & Gifts, 1568 S. U.S. Highway 97; 541-504-0101.

“HIGH DESERT NUTCRACKER”: Redmond School of Dance presents the classic holiday ballet, in a style inspired by present day Central Oregon; $10, $5 ages 10 and younger; 2 p.m.; Redmond High School, 675 S.W. Rimrock Way; 541-548-6957 or http://redmondschoolofdance.com.

LA PINE LIGHT PARADE: Vehicles of all types are bedecked in holiday lights; free; 6 p.m.; downtown La Pine; 541-536-9771 or www.lapine.org.

MEN OF WORTH: The Celtic folk musicians perform; $15 suggested donation; 8 p.m., doors open 7 p.m.; HarmonyHouse, 17505 Kent Road, Sisters; 541-548-2209.

FLOATER: The veteran Oregon trio play an acoustic rock ‘n’ roll set; $13 plus fees in advance, $16 at the door; 9 p.m., doors open 8 p.m.; Domino Room, 51 N.W. Greenwood Ave., Bend; 541-788-2989 or www.randompresents.com.

Saturday - Sunday, Dec. 10-11“THE STORY OF THE NUTCRACKER”: Bend Experimental Art Theatre presents a dramatic adaptation of the classic holiday ballet; $15, $10 students ages 18 and younger; Saturday, 7 p.m.; Sunday, 3 p.m.; 2nd Street Theater, 220 N.E. Lafayette Ave., Bend; 541-419-5558 or www.beatonline.org.

Sunday, Dec. 11HANDBELL CHOIR CONCERT: A performance of traditional songs and hymns; donations accepted; 2 p.m.; Madras United Methodist Church, 49 N.E. 12th St.; 541-475-2150 or www.madrasumc.org.

SECOND SUNDAY: Kim Cooper Findling reads from her memoir “Chance of Sun: An Oregon Memoir”; followed by an open mic; free; 2 p.m.; Downtown Bend Public Library, Brooks Room, 601 N.W. Wall St.; 541-312-1034 or www.deschuteslibrary.org/calendar.

HOLIDAY MAGIC CONCERT: The Central Oregon Community College Cascade Chorale performs holiday songs under the direction of James Knox; proceeds benefit Abilitree; $15; 3 p.m.; Summit High School, 2855 N.W. Clearwater Drive, Bend; 541-388-8103 or www.abilitree.org.

EUROPEAN CHRISTMAS CAROLS ... BACK THROUGH TIME: The Central Oregon History Performers sing carols, with dancing and drama skits; free; 7 p.m.; First Presbyterian Church, 230 N.E. Ninth St., Bend; 541-548-8703.

PAM TILLIS: The Grammy-winning country musician performs; $25-$35; 8 p.m.; Kah-Nee-Ta High Desert Resort & Casino, 100 Main St., Warm Springs; 541-553-1112 or http://kahneeta.com.

Monday - Tuesday, Dec. 12-13“MENOPAUSE THE MUSICAL” IN CONCERT: The comedy about four women going through menopause is presented in a concert format; $33.90; 7:30 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-317-0700 or www.towertheatre.org.

Wednesday, Dec. 14“LIGHT UP A LIFE”: Light a candle in remembrance of loved ones; with name readings and live music; free; 5-6 p.m.; Sisters Art Works, 204 W. Adams St.; 541-548-7483.

Friday, Dec. 16HIGH DESERT CHORALE HOLIDAY CONCERT: The choir performs traditional, classical gospel selections, with an audience singalong; free; 7 p.m.; Sisters Community Church, 1300 W. McKenzie Highway; 541-549-1037 or www.sisterschorale.com.

MAGIC SHOW: Mr. Magic presents an evening of humor, interaction and magic; $5, free ages 12 and younger with an adult; 7 p.m.; Sunriver Lodge, North Pole, 17728 Abbot Drive; 800-486-8591 or www.sunriver-resort.com/traditions.

Saturday, Dec. 17CENTRAL OREGON MASTERSINGERS: The 43-voice choir presents Handel’s “Messiah,” under the direction of Clyde Thompson; $18; 7:30 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-317-0700 or www.towertheatre.org.

Sunday, Dec. 18CENTRAL OREGON MASTERSINGERS: The 43-voice choir presents Handel’s “Messiah,” under the direction of Clyde Thompson; $18; 2 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-317-0700 or www.towertheatre.org.

HIGH DESERT CHORALE HOLIDAY CONCERT: The choir performs traditional, classical gospel selections, with an audience singalong; free; 2:30 p.m.; Sisters Community Church, 1300 W. McKenzie Highway; 541-549-1037 or www.sisterschorale.com.

“LIGHT UP A LIFE”: Light a candle in remembrance of loved ones; with name readings and live music; free; 4:30-5:30 p.m.; Redmond-Sisters Hospice, 732 S.W. 23rd St.; 541-548-7483.

HOME FOR THE HOLIDAYS: The Sunriver Music Festival presents a concert featuring a performance by the Tangle Town Trio; $10-$40; 7:30 p.m.; Sunriver Resort Great Hall, 17728 Abbott Drive;

EVENT CALENDARCentral Oregon Living


541-593-9310, [email protected] or www.sunrivermusic.org.

Monday, Dec. 19BRANDI CARLILE: The fast-rising, rootsy singer-songwriter performs; SOLD OUT; 7 p.m., doors open 6 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-317-0700 or www.towertheatre.org.

Thursday, Dec. 22RANCH CHRISTMAS TOUR: Tour the youth ranch and meet horses, followed by caroling; registration requested; free; 2-4:30 p.m.; Crystal Peaks Youth Ranch, 19344 Innes Market Road, Bend; 541-330-0123, [email protected] or www.crystalpeaksyouthranch.org.

MAGIC SHOW: Mr. Magic presents an evening of humor, interaction and magic; $5, free ages 12 and younger with an adult; 7 p.m.; Sunriver Lodge, North Pole, 17728 Abbot Drive; 800-486-8591 or www.sunriver-resort.com/traditions.

BLIND BOYS OF ALABAMA: The gospel music legends performs Christmas standards and gospel songs; with Smudge; $35 or $40; 7:30 p.m.; Tower Theatre, 835 N.W. Wall St., Bend; 541-317-0700 or www.towertheatre.org.

Thursday-Friday, Dec. 22-23JAZZ AT THE OXFORD: A “Tom Grant Christmas,” featuring performances by Shelly Rudolph and Jackie Nicole; $35 plus fees in advance; Thursday at 8 p.m., Friday at 5 p.m.; The Oxford Hotel, 10 N.W. Minnesota Ave., Bend; 541-382-8436 or www.oxfordhotelbend.com.

Friday, Dec. 23“LIKE THERE’S NO TOMORROW”: A screening of the Warren Miller film about skiing and snowboarding on peaks from India to New Hampshire; $10; 7:30 p.m.; Sunriver Resort, 17600 Center Drive; 800-486-8591 or www.sunriver-resort.com/traditions.

JAZZ AT THE OXFORD: A “Tom Grant Christmas,” featuring performances by Shelly Rudolph and Jackie Nicole; $35 plus fees in advance; 8 p.m.; The Oxford Hotel, 10 N.W. Minnesota Ave., Bend; 541-382-8436 or www.oxfordhotelbend.com.

Saturday, Dec. 24’TWAS THE NIGHT BEFORE CHRISTMAS: Featuring holiday trivia, caroling and a live reading of the holiday poem; free admission; 7-8 p.m.; Sunriver Resort, Homestead Room, 57081 Meadow Road; 800-486-8591 or www.sunriver-resort.com/traditions.

Thursday, Dec. 29MAGIC SHOW: Mr. Magic presents an evening of humor, interaction and magic; $5, free ages 12 and younger with an adult; 7 p.m.; Sunriver Lodge, North Pole, 17728 Abbot Drive; 800-486-8591 or www.sunriver-resort.com/traditions.

Friday, Dec. 30NATURE AND THE PERFORMING ARTS: Jim Anderson leads an evening of storytelling, with live music and poetry; $20 or $15 nature center members in advance, $25 at the door; 7-9 p.m.; Sunriver Nature Center & Observatory, 57245 River Road; 541-593-4394.

“LIKE THERE’S NO TOMORROW”: A screening of the Warren Miller film about skiing and snowboarding on peaks from India to New Hampshire; $10; 7:30 p.m.; Sunriver Resort, 17600 Center Drive; 800-486-8591 or www.sunriver-resort.com/traditions.

Saturday, Dec. 31ROCKIN’ NEW YEAR’S EVE: Featuring cardboard instruments, singing and more; reservations requested; $70; 6:30 p.m.-12:30 a.m.; Fort Funnigan, 17600 Center Drive, Sunriver; 800-486-8591 or www.sunriver-resort.com/traditions.

NEW YEAR’S EVE BONFIRE ON THE SNOW: Wanderlust Tours leads a short snowshoe hike to a bonfire and hand-carved snow amphitheater in the forest; a naturalist shares facts about the forest, animals and the night sky; reservations required; trips depart from Sunriver and Bend; $85; 9 p.m.-1:30 a.m.541-389-8359 or www.wanderlusttours.com.

Sunday, Jan. 1POLAR BEAR PLUNGE: Take an icy plunge into the Lodge Village’s outdoor pool; hot chocolate served; free; 10

a.m.; Sunriver Resort, 17600 Center Drive; 800-486-8591 or www.sunriver-resort.com/traditions.

Friday, Jan. 6FIRST FRIDAY GALLERY WALK: Event includes art exhibit openings, artist talks, live music, wine and food in downtown Bend and the Old Mill District; free; 5-9 p.m.; throughout Bend.

FEEDING FRENZY: The fairbanks, Alaska-based folk rock band performs, with Blackflowers Blacksun; $5; 8 p.m.; The Horned Hand, 507 N.W. Colorado Ave., Bend.

Saturday-Sunday, Jan. 7-8“A. LINCOLN”: Steve Holgate presents a one-man show that brings Lincoln back to life; $15, $10 students; Saturday at 7:30 p.m., Sunday at 2 p.m.; Greenwood Playhouse, 148 N.W. Greenwood Ave., Bend; 541-389-0803.

Friday-Saturday, Jan. 13-14JAZZ AT THE OXFORD: Featuring a performance by drummer Mel Brown and his band; $30 plus fees in advance; Friday at 8 p.m, Saturday at 5 & 8 p.m..; The Oxford Hotel, 10 N.W. Minnesota Ave., Bend; 541-382-8436 or www.oxfordhotelbend.com.

Saturday, Jan. 14LJ BOOTH AND CHRIS KOKESH: The folk musicians perform; $15 suggested donation; 8 p.m., doors open 7 p.m.; HarmonyHouse, 17505 Kent Road, Sisters; 541-548-2209.

Monday, Jan. 16GALA AT THE RIVERHOUSE: Featuring a meal, silent auction and a presentation by Olympic gold medalist Rulon Gardner; proceeds benefit Grandma’s House; $125; 5:30 p.m.; The Riverhouse Hotel & Convention Center, 3075 N. U.S. Highway 97, Bend; 541-383-3515 or www.riverhouse.com/gala.

Tuesday, Jan. 17HIGH DESERT CHAMBER MUSIC — HIGHLAND QUARTET: String musicians play selections of chamber music; $35, $10 children and students; 7:30 p.m.; The Oxford Hotel, 10 N.W.

Minnesota Ave., Bend; 541-306-3988, [email protected] or www.highdesertchambermusic.com.

Saturday, Jan. 21JOHNNY A.: The Boston-based rock guitarist performs, with True Blue; $20 plus fees in advance, $25 at the door; 6 p.m.; The Sound Garden, 1279 N.E. Second St., Bend; 541-633-6804.

Wednesday, Jan. 25DANNY BARNES: The experimental banjoist performs; free; 7 p.m.; McMenamins Old St. Francis School, 700 N.W. Bond St., Bend; 541-382-5174 or www.mcmenamins.com.

Friday, Feb. 3FIRST FRIDAY GALLERY WALK: Event includes art exhibit openings, artist talks, live music, wine and food in downtown Bend and the Old Mill District; free; 5-9 p.m.; throughout Bend.

Saturday, Feb. 11DAVID JACOBS-STRAIN: The Oregon blues man performs; $15 suggested donation; 8 p.m., doors open 7 p.m.; HarmonyHouse, 17505 Kent Road, Sisters; 541-548-2209.

Tuesay, Feb. 14VALENTINE DINNER CONCERT: The Sunriver Music Festival presents a concert by saxophonist Patrick Lamb; $75; 6 p.m.; Sunriver Resort Great Hall, 17728 Abbott Drive; 541-593-9310, [email protected] or www.sunrivermusic.org.

Friday-Saturday, Feb. 17-18JAZZ AT THE OXFORD: Featuring a performance by pianist Darrell Grant; $30 plus fees in advance; Friday at 8 p.m., Saturday at 5 p.m.; The Oxford Hotel, 10 N.W. Minnesota Ave., Bend; 541-382-8436 or www.oxfordhotelbend.com.

Saturday, February 18POLAR PLUNGE: Participants are invited to take a cold plunge into the Deschutes River at Riverbend Park, Bend, to raise funds for the Special Olympics; 11 a.m. registration; www.plungeoregon.com.


Interior painting is one of the most effective ways to brighten, clean, and improve your home. There is one paint project that is actually fun for most people — painting kids’ rooms. Children’s bedrooms, playrooms, and bathrooms offer the chance to really let loose, color-wise. When choosing paint colors for kids’ rooms, you can concentrate on colors that are strong and bright like PPG Pittsburgh Paints — Hot Pink Kiss, Lime Sorbet, Rub-ber Duckie, Blueberry Popover, or Grape Popsicle.

Be creative by using more than one or two colors. There are ways to work additional colors into the decorating scheme. Paint one wall, the ceiling, or window trim different colors. See if the room has any fur-nishings that need a fresh coat. Paint the old dresser, night table, or chest, in multiple playful colors to add fresh splashes of color.

Air quality is less of a problem when painting indoors in the winter, when you paint with Zero-VOC paint like PPG Pure Performance. What is

VOC? Volatile organic compounds (VOC) are the solvents in most paints that evaporate and react with other elements in the air to create ground-level ozone. VOCs are also a part of the offensive odor in paint that continues to off-gas, which can contribute to poor indoor air quality. So painting with Zero VOC paint al-lows you to paint today and occupy the room by tonight.

Selecting the appropriate sheen level is very important. Gloss, semi-gloss and satin sheen paints offer the best stain resistance, and are easier to clean when the little ones get messy. An Eggshell fi nish will resist stains better than a fl at paint.

Involve your children in the color selection process right from the get-go. Getting their input will tap into their creativity and give them a sense of ownership of their colorful new room.

To complete the project, add cheer-ful artwork, decorative accessories, or rugs to match your paint colors. Those embellishments add to the décor, but make no mistake: Paint is the star of the makeover.

Information provided by Norma Tucker, Denfeld Paints.

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by Annissa Anderson / for The Bulletin Special ProjectsPhotos by Nicole Werner

A CUT ABOVE FOR THE HOLIDAYSMaking the perfect prime rib requires a choice cut, minimal preparation and careful timing.


Looking for a delicious cut of meat to grace your holiday table? A showy prime rib roast celebrates the spirit of Christmas in the best way.

The impressive cut makes a terrific centerpiece for your meal, and cooking it is easier than you might expect. All it takes is a choice cut, a minimum of preparation, and some careful timing.

While the cut of meat has been called “prime rib” on menus and in households for decades, what it is referring to is actually a rib roast. Rib roast is a beef roast from the primal rib section between the short loin and the chuck.

If correctly labeled, a “prime rib” must come from USDA Prime beef, which is rarely found in meat markets today.

The three most popular styles of rib roast are standing rib roast, rolled rib roast and rib-eye roast.

The standing rib roast usually includes at least three ribs and is roasted standing upright, resting on its rack of ribs, thereby allowing the top layer of fat to meal and self-baste the meat.

A rolled rib roast has had the bones removed before being rolled and tied into a cylinder.

The boneless rib-eye roast is the center, most tender portion of the rib section.

Restaurants that feature prime rib on their dinner menus usually use a rolled rib roast.

“It makes more sense to cook a bone-out roast for equal portions when serving larger quantities of people,” said Dana Cress, executive chef at the Pine Tavern in Bend, where prime rib is a staple on the menu.

The standing rib roast — though trickier to carve — is more commonly used for holiday meals because of its superior presentation. Due to the historical precedence of cooking a rib roast at Christmas time, they are also easier to find then.

“It can be tough to get them at other times of the year,” said Keith Rydstrom, executive chef at the Brickhouse in Bend.

Carve It UpUSE THESE FEW SIMPLE TIPS TO MAKE THE MOST OF YOUR PRIME RIB.1. Using a carving knife, cut a thin slice off one side of the rib roast to create an even base. Place the roast on a large carving platter, cut side down, with the bones to your left.

2. Steady the roast by pressing a carving fork firmly against the uppermost bone. Using smooth, even strokes, make a horizontal cut toward the bone to make a thick slice.

3. While continuing to hold the roast steady, make a smooth, downward cut as close to the bone as possible to separate the slice from the rest of the roast.

4. Using the knife and carving fork, transfer the slice to a warmed serving platter. Repeat preceding steps until you’ve worked your way to the bottom of the roast.

Prime Rib Roast (Serves 8-10)A simple preparation is all that is required for prime rib roast. This prime cut of beef is well marbled, and if not overcooked, will be a flavorful and juicy main dish that guests will remember.

Ingredients:1 5-bone beef standing rib roast (10–12 lbs.), chine bone removed and tied back on2 tablespoons kosher salt1 1⁄2 tablespoons dry mustard, preferably Colman’s1 1⁄2 tablespoons chopped fresh rosemary leavesCoarsely ground black pepper, to taste

Method:1. Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12-by-14-inch roasting pan. Cover loosely with plastic wrap and refrigerate for 2 to 3 days.

2. Remove beef from refrigerator 3 hours before you are ready to roast it, allowing it to reach room temperature. Arrange rack in lower third of oven and heat to 450°. Roast the beef, rib side up, until it begins to brown and sizzle, about 25 minutes. Reduce temperature to 325°; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 125° (for medium rare), about 2 hours more. Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices.

Prime rib provided by Brickhouse, Bend


“That’s also when you have a group big enough to enjoy a piece of meat like that.”

Rib-eye steaks, cut from the boneless rib-eye roast, are the most flavorful cut of all.

“The rib-eye cut is a wonderful, flavorful cut that is great for grilling,” said Rydstrom, who offers two preparations of the richly marbled steak on his dinner menu.

When choosing any rib roast, it is important to get the proper grade of meat. Rib roasts are commonly available in Select grade, but for the holidays, spend a few extra dollars and get USDA Choice grade.

Rib roasts are also available in Prime grade, but are harder to find and pricier still.

Most meat markets sell standing beef rib roasts whose smaller connective bones (called the chine bone and the feather bones) have already been removed, which makes the meat easier to carve and produces a more handsome roast.

Some markets will even slice the meat off the rib bones and then tie them back on, but the meat will be juicier if the bones are left attached.

Either way, the roast should be tied at intervals between the rib bones. Otherwise, the flavorful crust may peel away from the meat during roasting.

The rib roast, with its layer of fat, is so flavorful that it needs little seasoning. A simple rub of kosher salt and coarsely ground black pepper, dry mustard or other spice, and fresh chopped herbs adds just the right amount of flavor to the roasted meat.

“These flavors permeate the meat, so the meat gets this taste throughout,” said Rydstrom.

Other flavorings can be used as well, but coarse salt is the mainstay in any preparation of rib roast; it will extract moisture from the skin, resulting in a succulent, crunchy crust.

While choosing a quality cut of meat and properly seasoning it are both important, the crucial element to preparing a rib roast is in cooking it for just the right amount of time.

“The internal temperature is the critical component,” said Rydstrom.

He recommends removing the roast from the oven when an internal temperature of 125 degree is reached.

The roast should then be allowed to rest for a minimum of thirty minutes before carving.

“People cut right into the meat as soon as they cook it, which lets the juice run out,” said Cress. “By letting it rest, you let the juices go back into the meat.”

For portioning, you should purchase slightly more than one pound per person because some weight will be lost with the ribs.

If the size of your guest list doesn’t require buying a whole roast, get the half from the large end, if possible. The large end has a nice outer lip of super-tender beef, which is missing from the small end.

If your pocketbook allows it, buy a little extra, and enjoy a delicious prime rib sandwich the next day.

Chad Berg, a sous chef at the Deschutes Brewery in Bend, came up with this delicious sandwich to make use of leftover prime rib. Berg recommends enjoying the sandwich with a pint of your favorite Deschutes beer. His choice is the Black Butte Porter; the roasted flavors pair well with the smoked flavor of the blue cheese and the prime rib.

Ingredients: FOR THE SAUCE: 2 cups heavy cream 1/4 pound Rogue Creamery Smokey Blue Cheese8 ounces cream cheese, cut into small cubes1/2 teaspoon fresh lemon juiceKosher salt

FOR THE SANDWICH:3 tablespoons butter, melted2 pounds cooked prime rib, thinly sliced1 cup roasted red peppers, cut into thin strips8 ounces fresh spinach leaves, stemmed, rinsed and driedKosher salt and freshly ground pepper4-6 hoagie rolls, halved lengthwise

Method:1. To Make the Sauce: In a small saucepan over medium heat, bring the cream to a simmer. Turn the heat down to medium-low and slowly add in the blue cheese. As the cheese melts, add in the cream cheese to thicken the sauce; allow sauce to simmer for 15 minutes. Add lemon juice and a dash of salt.

2. Use half the melted butter to brush rolls. Place in a warm oven to lightly toast the bread.

3. Brush a warm skillet with remaining butter. Place the sliced prime rib, spinach and red peppers all in the pan, season to taste with salt and pepper, and heat just long enough to warm the prime rib and peppers and to wilt the spinach.

4. Place all the items immediately on to one half of the hoagie roll. Ladle the smoked blue cheese sauce over the top and top with the other half of the hoagie.

Smoked Blue Cheese & Prime Rib Sandwich (Serves 4-6)


Furry friends — dogs as well as llamas — serve as guardians and companions to local livestock.

Gus is older now, 13 to be exact. Patient, attentive and watchful, he knows his job well.

His bear-like head, strong jaws and massive body are covered with an all-weather white coat that is impervious to snow and freezing temperatures. Gus can kill a cougar or coyote that threatens his charges.

Gus is a livestock guardian dog.

Gus is a breed of dog known as a Maremma, or known in Italian as Cane Da Pastore Maremmano-Abuzzesse, a name from the Maremma area of Tuscany, Italy. Gus lives at Sand Lily Goat Farm in Bend with other Maremma dogs, Max, Bailey, Billy Bob and Leroy.

All these dogs have one job: protect the herd of goats from predators like wolves, coyotes and cougars.

Patricia Moore and Cheryl Powers own Sand Lily Farm. They raise Boer goats for meat that is sold throughout Central Oregon.

To protect their herd of animals, they employ various preventive methods including fencing and guard animals. The use of poisons, rifles or other dangerous deterrents is simply unthinkable and unnecessary.

These dogs know their job, they are good tempered, and

they’re trustworthy, loyal and brave. However, they are not meant to be a family pet. They are wary of strangers, and roaming predators are dealt with permanently.

They are raised to become members of the herd of goats

and spend their lives with the herd.

While they know their jobs, they also have a fun side. Gus once caught a raven who lingered too close to his food. Max, age 4 and topping the scales at 150 pounds, treed a porcupine for three days, sitting at the base of the tree, watching and barking. Bailey, an adorable but still juvenile rescue dog from the Humane Society, is now Max’s constant companion and is trying to learn the ropes

of the guarding business.Billy Bob and Leroy had more

sophisticated names, but proved goofy enough to earn their monikers. And so goes the life of a livestock guardian dog.

Over at Quail Run Ranch in Bend, Julie Kennedy Cochran has

also begun to employ Maremma dogs. Rocco and Bianca are new to the ranch. They are four months old and just topping the scales at 50 pounds.

Julie and her husband, Ron, raise High Desert sheep and decided to supplement their guard llamas with some guard dogs. They hope that they will have the same success with their dogs as they have had at Sand Lily Farm.

But what about the guard

LOCAVORE’S CORNER:

PROTECTINGthe HERD

Sand Lily Farm21295 Back Alley Road, Bend

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Meat products sold at Newport Market, Primal Cuts, Melvins, Central Oregon Locavore, Agricultural Connections

and served at Chow

Quail Run Ranch18624 Pinehurst Road, Bend

541-312-3684Meat products sold at Bend Farmers Market and available at the ranch.

Local Ranches with

FOUR-LEGGED GUARDIANS


llamas? Quail Run has two llamas, Rolo and York. The llamas are named after candy bars, Rolo Caramel Bars and York Peppermint Patties; Rolo is brown and white and York is black and white.

See, makes perfect sense.The llama is a member of the South

American camel family, or camelids, which also includes the alpaca, vicuñas and guanacos. Llamas offer protection for the flock that is cost-effective and require very little maintenance and training. They show interest in the flock, especially the young lambs, and pay attention, being careful not to step on them. In return, the lambs play hopscotch on their backs or race around under their legs.

Geraldine, the 14-year-old rescue llama at Sand Lily, is in charge of the young kids (baby goats). They pull her fur, sit on her back and jump all over her, all while she keeps a watchful eye on the horizon.

Rolo and York had an impressive record of 7 years of predator-free habitat. While a

recent loss of some livestock suggested a pack of coyotes, the Cochran’s decided to supplement the guard llamas with dogs as well.

Naturally wary of dogs or dog-like animals, llamas cluck when danger approaches to alert their family group and then chase, paw or kick the intruder.

Llamas also eat the same food as a sheep or goat, requiring far less pasture than a horse. They produce very good fertilizer and use the same medicines/shots as goats. They can watch over a herd of 250 animals and are very territorial.

Typically, they only spit at each other and are generally nice to their owners. They have certainly made life easier for the owners of these farms.

Chef Bette Fraser is the proprietor of The Well Traveled Fork, hosting cooking

classes, culinary tours and providing catering services. She can be reached at

WellTraveledFork.com or 541-312-0097.


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Mt. Bachelor has long stood as the centerpiece of Central Oregon, but it’s importance has changed and evolved

over time. To the Native Americans and early pioneers, it was a landmark to the West.

DID YOU KNOW?• Mt. Bachelor officially celebrated its 50th anniversary in 2008.

• Mt. Bachelor is a dormant volcano that last erupted approximately 10,000 years ago. However, it is part of the very active Cascade Range, which has several active volcanoes and geothermal sites.

• For years, the mountain was known as Bachelor Butte, so named because “it stood apart” from the Three Sisters to the northwest. But the developers of the ski resort lobbied to change the name to Mt. Bachelor because they felt people would want to ski on a mountain instead of a butte.

• Mt. Bachelor is the sixth largest ski resort in North America, offering 3,683 acres accessible by 10 chairlifts. It offers 71 runs, the longest of which is 1.5 miles long.

• Mt. Bachelor has been consistently recognized as one of the top 10 environmentally conscientious resorts in the USA by the Ski Area Citizen’s Coalition.

• Mt. Bachelor purchases 100 percent of its power from renewable energy sources, which is equivalent to not burning 10,322 barrels of oil.

• With hundreds on staff, Mt. Bachelor ranks as one of the top 10 employers in Central Oregon.

• Mt. Bachelor drops 3,365 vertical feet from the summit at 9,065 feet to the base, found at 6,300 feet. It averages about 387 inches of snow a year.

by Lori Gleichman, for The Bulletin Special Projects Department

CENTRAL OREGON 101: Mt. Bachelor

Bill Healy / courtesy of Mt. Bachelor

TO THE WEST Flying High


Today, it’s a favorite destination for winter recreation and summer hikes, and an integral part of Bend’s recreation-based economy.

For generations, people hiked Bachelor Butte only to ski back down. But in 1958, the dream of a few people, including Bill Healy, came true when a formal ski resort was established on the mountain. On Nov. 16, the first pomalift started operation on the mountain. Since then, millions have enjoyed the great snow, sunny skies and incomparable experiences on the slopes.

Today, Mt. Bachelor is a destination for thousands of people each winter who come to the mountain and its surrounds to enjoy downhill skiing, snowboarding, telemarking, inner-tubing and snowshoeing with their family and friends.

It is the site of Olympic-level training and racing, and the Winter Special Olympics; and it’s renowned for its crystal beauty and pristine wilderness.

Bill Healy, a Central Oregon icon, was instrumental in organizing resources, people and politics around the development of a ski resort on Mt. Bachelor. Today, his commitment to the environment lives on through the Bill Healy Foundation founded by his son.

The summary on the foundation’s website says it all: “His love for the mountain and for those who worked there is legendary. Bill Healy is remembered as a pioneering man, admired and respected for his stewardship for the land, his vision for the community, but most of all for his love of people.”


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We carry a beautiful selection of Traditional, Warm and Rustic Holiday home decor. From lighting, furniture accents, wall décor and accessories. We also offer home furnishings and interior design services.

Call us to schedule a complementary consultation.

Creating a warm, inviting envi-ronment within your home is es-sential during the holiday season. According to Michelle Thorstrom, owner of Haven Home Style in downtown Bend, this feeling should continue even after the tree comes down and the stock-ings are packed away.“Warmth and comfort play a role well into the new year,” Thorstrom said. “When the wind’s howl-ing and the snow’s blowing this winter, you’ll want your home to remain a warm and comfortable refuge for you and your guests.”In this spirit, Thorstrom offers the following ideas for decorating your home for the holidays and beyond:

Warm ColorsFind ways to incorporate warmer colors, such as reds, greens and golds, within your home decor.

According to Thorstrom, the op-portunities to do so are many.“Add an area rug or swap out the the throw pillows in your living or family room,” she said. “And if you really want to make a change to the look of a room, add a new slip cover to your sofa.”

Bring the Outside InTree branches, when tastefully displayed indoors, can offer

your home a warm, wintery feel during and after the holidays, Thorstrom said.“If you have large, outdoor pots or baskets from the summer, bring them indoors and fi ll them with branches to create little vi-gnettes,” she said. “Add light with lanterns from the outdoors, or decorate them with a string of holiday lights.”

Light ContainmentCandlelight is never a bad option during the holidays and through-out the winter. Simply make sure the scent is appropriate for the season, says Thorstrom.Hurricane candle holders provide a delicate yet stylish home for your candles, but they can also offer versatility.

“You can fi ll a hurricane candle holder with pine cones, Christmas tree bulbs ... anything colorful and warm, then display it on an end table or use it as a centerpiece in the dining room,” Thorstrom said.


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Both functional and attractive, a welcome mat — one that suits the personality of you and your family — is a must for your home.

Whether you use it to accent your home’s architecture, ward off sales people or keep out the dirt, a welcome mat is a must for any Central Oregon home. Welcome mats serve a practical purpose in the High Desert, keeping out dirt and dust in the summer and snow and cinder in the winter, but they can also offer a touch of fun and whimsy to any home.

Patti Julber, owner and lead designer of Complements Home Interiors in Bend recommends giving a welcome mat as a housewarming gift.

“Tying the style either to the personality of the homeowner or to the style of the home is a great way to give a lasting and well-remembered gift,” Julber said.

If you’re looking for a door mat that treads on the humorous side, the options are endless. One of Julber’s favorites and one that is sure to cut down on strangers at your door is this one: “We love our vacuum, we found God

and we gave at the office. Thank You.”

Another chuckle-worthy option is “Hi, I’m Mat!” For dog lovers try, “This is not a joke! If you ever want to see these people again, bring a 5-pound rib roast in a plain brown bag. The Dog.”

Households with teenagers or hipsters will love the ever popular: “Fo’ shizzle, welcome to our hizzle” option, or “Welcome to

by Kristy Hessman / for The Bulletin Special Projects


Our Crib.”Since Central Oregon is a mecca for all things outdoors,

a welcome mat that communicates everything with one simple image is the Bike Door Mat found on Uncommon Goods website. The mat is emblazoned with the picture of a road bike.

“It could even tie into the profession of the homeowners, by having a stethoscope for a doctor or nurse or a calculator for an accountant,” Julber said.

For practical types, choosing a durable door mat that

will last is a must.“People should look for a weather resistant mat for

Central Oregon,” said Michelle Thorstrom, owner of Haven Home Styles in Bend. “Definitely stay away from mats the have the pattern printed or applied on top of the mat. The pattern on these types of mats tends to wear off quickly, especially when Central Oregon lava sand is involved.”

A good option for long lasting wear is a Coir mat. Coir is a natural fiber taken from the husk of coconuts. Coir door mats are great for getting pumice, salt and grit off shoes, are affordable and come in an array of colors and styles.

For those who are more décor-oriented, Thorstrom suggests choosing door mats that can be changed out with the seasons. Holiday-themed mats can later be traded out for Valentine’s Day, then St. Patrick’s Day, and then Fourth of July.

For people with walkways or stairs that can get treacherous in snow and ice, Julber recommends an electrically-heated mat that plugs in and keeps walkways clear. Larger electric mats are also available for use on outdoor stairways.

If you want to complement your home’s architectural elements with the doormat, the options are only limited by your imagination.

“For a Craftsman style home a plain look may be best. Or on a true ranch, a mat made of horse shoes would be fitting,” Julber said.

A fleur-de-lys style is great for a French Country home. For a ranch style home, you can find a rustic fence look make from wood posts and bound together with wire.

“The most unique mat I have seen was on a ranch that was made from cowhide,” Thorstrom said. “The ranch’s own brand had been branded onto the hide. This mat definitely fit the architecture of the home, personality and lifestyle of the family who lived there.”

For environmentally friendly households, a great choice is a door mat made of recycled materials, like tires. These are highly durable and can be easily cleaned.

Photos by Lyle Cox / products courtesy of Bend Bungalow, Dalia & Emilia, and The Cottage


“Tying the style either to the personality of the homeowner or to the style of the

home is a great way to give a lasting and well-remembered gift.”

Another recycled welcome mat option is the flip flop mat made from recycled scraps of foam rubber used in flip flop factories in the Philippines. You can feel great every time you walk in your door knowing the material for your door mat didn’t end up in a landfill.

No matter which option you choose, having a functional, fun door mat will not only help keep your home clean, it will be there every day to welcome family members and guests.

“The mat is like a signature greeting card from the individuals who reside in the home,” Thorstrom said.


Need some gift ideas? Central Oregon is just the

right place to be.

Photos by Nicole Werner

Good ScentsWith body care products by Archibald Pure & Simple a selection of more than 20 unique blends of pure essential oils, shea butter lotion, body wash, facial care and Dead Sea bath salts, finding the perfect pampering gift is easy. Made in Bend. Available at Oregon Body & Bath in Downtown Bend.

THE LOCAVORE’S

gift basket


Local ReadsPicture books focusing on the images of historic Bend and Redmond provide a glimpse of Central Oregon’s roots. Published by the Deschutes County Historial Society.

Get immersed in the experinence of living in Central Oregon’s High Desert country. Bend writer Ellen Waterston authors this collection of essays that will engage the senses. Books available at Between the Covers in Bend.

Go DomesticVolcano Vineyard Bend Blend White is created from grapes

grown at Monkey Face Vineyard at Ranch of the Canyons in Terrebonne. The white includes La Crescent, a French-American hybrid grape reminiscent of riesling. Blend Red is also available

at Lovejoy’s in Bend.

Roasted Close to HomeCentral Oregonians love a good cup of coffee. Two of the region’s favorite local choices are Backporch Coffee Roasters and Sisters Coffee Company. Both companies offer custom blends at locations throughout the area, including Lovejoy’s in Bend.

High Desert AmbianceThese 100 percent soy wax candles infused with proprietary essential oils provide a warm glow and luxurious fragrance.

All Dani products are Earth-friendly and manufactured in Bend. Available at Lovejoy’s in Bend.


December Want to brighten up your home with some

color? Force bulbs indoors during the winter months. The most commonly forced bulbs include crocus, hyacinths, paper whites, amaryllis, tulips, daffodils, miniature iris, and scilla.

Browse seed catalogs, nurseries, and the internet for seeds. Consider planting new and heirloom vegetables in the garden this spring.

Make sure your landscape plants, especially your new ones, do not dry out or desiccate this winter. If we have lots of snow, then you can enjoy the view from inside your cozy home. However if we have a break in the weather with a dry spell(3-6 weeks), where the sun is out, no snow has fallen and the ground is warmed up; you will need to drag out the garden hose and give all of your plants a deep soak. This will prevent your plants from drying out through the winter months. If we have a long, dry winter, you will want to water every 6-8 weeks.

Clean, oil, and sharpen garden tools. You can clean your tools with a bleach solution, 1 tablespoon bleach per gallon of water. Rinse thoroughly with water and dry immediately to prevent corrosion. You can also use rubbing alcohol to disinfect tools.

If you are selecting a live Christmas tree for the holidays, be sure and follow these tips:

• Live trees can be kept inside for 3-5 days without breaking dormancy.

• A tree goes dormant once a year; if dormancy is broken the tree will likely not survive the freezing temperatures of winter, once placed outside.

• It’s best to plant your live tree as soon as possible, so you may want to dig the hole before the ground freezes and cover it until you are ready to plant. Better yet, dig a hole the size of the pot on the east or north side of your home, and then sink the pot into the ground to protect and insulate the roots. In the spring, you can take the tree out of the pot and permanently plant the tree in the landscape.

Make holiday decorations from trees, shrubs, ornamental berries from the landscape.

Browse our local garden publications specific to Central Oregon at: http://extension.oregonstate.edu/deschutes/horticulture/garden-publications.

January/February Monitor houseplants for adequate water,

fertilizer and humidity. These requirements are generally less during the winter months.

Check stored vegetables, fruits, or flower bulbs for rot or fungus and discards any showing signs of rot.

The national gardening craze has a lot of seed sources selling out earlier than ever. It is a good idea to order seeds early this year. Purchase/order annual and vegetable garden seeds with 65-80 days to maturity, these are best for Central Oregon. Remember to add 14 days to the maturity date on the packet to approximate how long it will take for that plant to mature here in Central Oregon. Plants either slow down or stop growing at night due to our low evening temperatures.

If we have heavy snowstorms, you can tie limbs of your columnar evergreens (i.e. upright juniper, arborvitae) to prevent breakage from ice or snow.

Order spring planted bulbs, corms, and roots such as alliums, dahlias, gladiolus, lilies and autumn crocus.

Dust off your houseplants to help them “breathe” using a cloth dampened with water.

Avoid walking on the lawn if it is frozen solid to prevent damaging the turf.

Make a cold frame or hotbed to start early vegetables or flowers.

Design your vegetable garden with consideration for spacing, trellising and time of year for what crops. Grow cold crops early and late and sun loving plants during the hotter months.

GARDEN CALENDAR by Amy Jo Detweiler / Special to The Bulletin


Turn up the music. Your plants will thank you.Ever hear that plants love music? It has been suggested that turning up the tunes can get your cactus groovin’ and growing faster at the same time. The idea is that plants will grow better if accompanied by Bach or Beethoven, or maybe even Jingle Bells this time of year.

There has been some research that shows that plants respond to sound and that sound will cause water to evaporate from the plant more quickly. However, the research does not show that the plants benefit from this action or that music stimulates plant growth. So rock on out with your ficus if you must, but continue to care for your plant as you normally would, music aside.

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When it comes to effi ciently and comfortably heating your home, radiant heating systems have prov-en to be a much sought-after solu-tion both in the high desert and beyond.According to Bob Claridge, owner of Bobcat & Sun, Inc. in Bend, to-day’s in-fl oor heating systems have taken a signifi cant step toward even greater effi ciency by extract-ing heat from the air around us.“Taking heat from the air with a heat pump is nothing new in sup-plying comfort to homes through-out the Northwest,” said Claridge, who for 20 years has installed commercial and residential in-fl oor heating systems in Central Oregon. “But using air to heat water is a

different approach that is ideal for the radiant fl oor heating systems designed and installed today.”An appliance called the Altherma Monobloc, created by the world’s larger manufacturer of heat pumps, accomplishes this feat. Using heat-pump technology, their air-to-wa-ter heating process warms water for use in radiant heating systems as well as other domestic hot wa-ter needs.And it does at about one-third the cost of operating a gas-fi red or electric boiler.“Because this is a heat-pump de-sign, the Altherma Monobloc can also cool specifi c areas of your home,” Claridge said.

According to Claridge, Bobcat & Sun is installing the Altherma Monobloc in a Bend home that’s part of a Living Building Challenge project, a construction project that’s following the most stringent energy effi ciency requirements available.“This is truly an amazing all-in-one appliance,” Claridge said. “Althe-rma Monobloc is the ideal choice for energy savings in your home.”

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by Linda Orcelletto, for The Bulletin Special Projects

A cuddly koala bear chewing on its lunch of eucalyptus leaves typically comes to mind when the plant is mentioned in conversation.

But with more than 734 species growing primarily in Australia and pockets of tropical areas, the plant, also known as a gum tree because of its oily bark, has nearly as many uses.

Due to our harsh climate with such varying temperatures, eucalyptus won’t grow in Central Oregon, it but can be found as near as the west side of Oregon or California.

“The grey-blue leaves of the eucalyptus are fresh-smelling, attractive and versatile, making them a wonderful plant to have in arrangements throughout your home,” says Barne Thomas, owner Wildflowers of Oregon. “Flowers are an important part of people’s lives.”

Eucalyptus is used now more than ever in the floral industry because consumers’ tastes are broader and more sophisticated. It is also more available

than in the past.Ginny Davis, floral designer at Wildflowers of Oregon, appreciates how

the plant lacks thorns, as well as its versatility in fresh and permanent arrangements such as swags and wreaths. The long-lasting leaves have multiple textures, colors, lengths and thicknesses. Not all plants have berries or flowers. Super-ball sized dried pods from the flower, which

appear after blooming, add a striking look to any arrangement.

Aromatic andVersatile

Eucalyptus has offered a variety of uses throughout the years, from floral to oils and teas.

Photos by Nicole Werner / Products courtesy of Oregon Body & Bath


Because of its countless varieties, the plant is a favorite year round.

Central Oregon is known for destination weddings. Because eucalyptus needs little water and has an earthy look, it is an excellent choice for bridal arrangements, arches and other wedding floral displays.

The neutral coloring and texture of fresh eucalyptus leaves combine well with evergreens and natural tones of cool weather flowers and plants, lending itself to fall and winter arrangements.

Thomas prefers to use fresh eucalyptus, rather than dried or preserved leaves, as much as possible because of the leaves’ aroma. Especially in the winter, the leaves add a fresh, pure scent to stale, closed-up inside air.

If you prefer dry eucalyptus, Thomas recommends buying the plants fresh and either hanging them upside down or standing up the branches in a vase without water. Dried eucalyptus that’s preserved (with glycerin) is often dyed green, violet, orange or even red, and can be purchased online or at many craft stores.

Depending on size and variety, with greater selection in the spring and summer, fresh sprigs are available at most florists for $2 to $3 per stem.

How you use the plant is up to your imagination, but do keep like plants together and don’t mix dried with silk flowers. Both Thomas and Davis caution those who make their own arrangements to use gloves to protect the skin from the oils of fresh leaves.

The oil from the plant (both leaves and bark) is extracted in a lengthy process into essential oils. The oil has a strong, clean smelling aroma, which

“The grey-blue leaves of the eucalyptus are fresh-smelling, attractive and versatile, making them a wonderful plant to have in arrangements throughout your home.”


is often associated with medicinal qualities. Joshua Phillips, ND, with Hawthorn Healing Arts Center, says

eucalyptus is not commonly used in Western or Chinese medicine, but aboriginals from Australia have been using the oil from the eucalyptus for centuries to treat body pains, muscle aches, fever, boils and sinus problems. Because of the strong, almost antiseptic smell, it was even thought to ward off evil spirits.

Essential oils from eucalyptus are especially effective for respiratory issues. Chelsea Phillips, LAC, also with Hawthorn Healing Arts Center, recommends adding a few drops of oil in vaporizers or humidifiers, rubbing oil on your chest (as with any topical oil, make sure you have no adverse reactions by putting a drop on an inconspicuous area first) or drinking a eucalyptus tea to relieve sinus issues. She’s also used the oil to help patients who suffer from asthma.

Organicfacts.net touts these other medicinal uses of the essential oil: as an antiseptic on scrapes, burns or wounds; treatment of skin rashes or infections; a natural stimulant used to treat mental exhaustion, stress and mental disorders; fighting gingivitis, cavities and plaque build-up (a natural cleaner); and for the creation of a fresh environment when put under an animal’s bed.

Hawthorn Center sells one-ounce bottles of the oil for $10. As with any medicinal treatments (natural or otherwise), Dr. Phillips advises you to be under the supervision of a health care professional and to not self-treat.

Eucalyptus has been around for centuries, but thanks to increased awareness, we are learning about this “miracle” plant and its myriad uses.

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homeownerskills

YOU CAN FIX IT:Patch and repair

Make that hole in your wall disappear

following a few simple steps.

by Bunny Thompson / for The Bulletin Special Projects

“Don’t throw that football in the house!”Too late.The pass was intercepted by your den

wall. Civil War Saturday resulted in a win for the Ducks and a loss for you.

There’s now a fist-sized hole in the wall that’s too high to cover with a picture and too big to repair with a little smear spackling.

Don’t despair. You can repair fist-sized holes in your wall with a little knowledge, some common household tools, and a wall repair kit.

Supply and EvaluateYou can purchase a pre-made kit or put

one together yourself with a roll of Fiberglas-aluminum tape or a package of square Fiberglas-aluminum patches, a small container of spackling or joint compound, some fine-grit sandpaper, a putty knife or small trowel, and a can of spray texture.

“Anything over about 6 inches by 6 inches requires you to cut the drywall out around the hole, then cut a replacement piece,” said Mark Butcher, owner of Rent-A-Husband in Bend. “This makes the job much more difficult, and

it’s often best left for the professionals. But a smaller hole, maybe about 4 inches by 4 inches, can easily be repaired by a homeowner.”

Inspect and PrepFirst, clean the hole by cutting off any

loose particles dangling from the drywall, and sand the texturing off of the wall about one-to two-inches beyond the hole. Inspect the area to make sure there aren’t any cracks in the drywall around the hole. If there are any small cracks, fill them with spackling or joint compound, dragging the putty knife across the compound to smooth it out, then let it dry.

Gently sand around the outside of the hole until the area is smooth.

“... a smaller hole, maybe about

4 inches by 4 inches, can easily be

repaired by a homeowner.”


Patching the HoleIf the hole is small (about 1 inch in

diameter), use the Fiberglas-aluminum tape. A 2-inch wide, 300-foot roll sells for under $10 at the hardware store.

Roll out a piece that will cover the area extending about one-half inch beyond the hole on all sides. Place it over the hole and press down to secure.

If the hole is larger, use one of the square Fiberglas-aluminum patches. They are sold in packages ranging from 3-inch squares to 8-inch squares and cost about $4 for three or four patches.

Press the patch over the hole leaving at least 1-inch on the sides.

Spackle and TextureSpread the spackling or joint

compound over the area and the

adjoining wall (no more than 1/8-inch thickness) with a putty knife or trowel, feathering out the edges on the wall.

Once dry, sand the patched area with fine-grit sandpaper, about 120-grit. For best results, repeat the spreading of compound, drying and sanding process three times to insure a strong patch.

Once the wall is completely dry, it’s time to replace the texture. A can of spray texture usually comes with several nozzles. Test each nozzle on a piece of cardboard until you have the right texture pattern, then practice on the cardboard to insure you can repeat the pattern.

Texture the repaired hole area, extending to just beyond the sanded area. Let the texture dry, paint, and you’re done.

TM


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‘Hey CK, how’s the market?’“Hey CK,

how’s the market…re-ally?”

In re-sponse to this question I have spent the last two weeks ac-cumulating

data and analyzing the status of the Bend real estate market. I shall dedi-cate every December to pepper econo-mists reports with a dose of CK’s Real-ity Show.

To begin with, let’s clarify the market. Entry-level, pre-foreclosure, luxury…?

When I inquire the answer is

sometimes followed up with: “Trulia says this or Zillow says that.”

Let me get something off my chest. Trulia and Zillow (may I say those names?) are not the best sources of information. Basically, these two Internet giants are in the business of charging Realtors to market our listings.

We provide them listing feeds via our local MLS, yet they are not as accurate as we would like. These sites actually provide me job security. I along with my peers, spend hours explaining to our clients how these sites [do not] work in their best interests.

Many a buyer becomes “trulie” frustrated because of old data and multiple feeds of properties. Once they understand and begin searching via the local MLS they tune out the chatter

and quit wasting time surfing. Surfing and searching are two different things my friends.

I feel better now. Here is my summary of the past 12 months, the future 12 months and now:

We need people working. Without jobs, people cannot take advantage of our historically low mortgage rates and incredible values out there. I care not what side of the political fence you are on; jobs are key.

Simple. Done.We are a year into what some said a

four-year forecast of price increase. Does anyone remember last August 2010 article stating Bend shall increase 33.6 percent by 2014? Fiserv and Moody’s Economy.com expected a rapid recovery for Bend and outlying areas of Central Oregon starting next year (2011).

This year is almost over, and we have 2012 and beyond to look forward to? Hmm. Celia Chen of Moody’s predicted that Oregon will be undersupplied by mid-2012. Let’s see how that goes … could prove to serve NWX well?

We still have properties in pre-foreclosure and foreclosure status. The market for REO properties (Real Estate Owned — a tricky term but essentially means “bank-owned real estate listed on the open market”) will remain status quo for another 18 to 24 months.

The good thing about this is that the inventory is being absorbed. We would be in a world of hurt if this inventory sat vacant. Detroit anyone?

I must say that in the price range of greater than $150,000 in Bend, price has increased 28 percent in certain neighborhoods.

An example: I sold my first home for $103,000 last June 2010 and a similar home three houses down closed for $135,000 this October. If you have been a buyer in a bidding war these past eight months, you understand you cannot come in 25 percent under asking price. Bidding wars shall continue.

The market for mid-level homes ($450,000 to $700,000) remains relatively soft. Homes in this price range were $700,000 to $1,400,000 at the peak simply to give you an idea of what you can expect in this current price point.

I recently read of one economist out of Washington stating that if the Bremerton-area grew as fast as they were predicting (i.e. 30 percent over the next two years), he “wasn’t sure that would be a healthy way to grow.”

He’s not sure? We just experienced that – and no, it’s not a healthy growth rate. Made me chuckle.

What and how many of us full-time Realtors know what is going on is because we have our heart and soul in the market day in and day out. We see the forest for the trees. We are here to help you navigate this constantly changing target.

My prediction for 2012 is this: We will all experience alternating bouts of optimism and pessimism regarding the housing market’s recovery. Some areas hit bottom earlier, and the timing of corrections is not the same across all regions.

The fluctuations will make it difficult to know exactly when the housing market has reached its trough.

Let’s all press on, use our blinkers through the circles and smile at each other.

Cindy King is a principal broker at Steve Scott Realtors.

expertadvice

We will experience alternating bouts of optimism and pessimism regarding the housing market’s recovery.


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expertadviceBuilding Partners delivering dreams

J u s t less than a year ago, new homes on Bend’s Sou t hea s t side sprung from the g r o u n d , making way for the gift

of home — a place to live which fulfills the dreams of families making a fresh start.

Four homes have been completed and sold, each one bought by a deserving family that was struggling to achieve homeownership.

If you’ve owned a home, remember that feeling when you bought a home, your first home, feeling like you have accomplished a goal, dream or milestone in life? Well, four Bend families have something to be truly grateful for, a nice, affordable roof over their heads.

These days we no longer take that for granted.

This project was developed by Building Partners for Affordable Housing, a nonprofit organization in partnership with the City of Bend, the State of Oregon, the federal government; citizens who paid into the Bend affordable housing fund and Earth Advantage.

Some said it couldn’t be done; others said it shouldn’t be done. Like big dreams, big projects sometimes turn into nightmares.

Recently, Solyndra, a California solar company that received support from both the federal and state government, has become the dictionary definition of just such a colossal failure. Five hundred million tax dollars and more than 1,000 jobs were up in smoke because of fraud and mismanagement.

We understand why people are skeptical of public-private projects, and

we’re out to earn the public’s trust.The creators of this project set out

to do several things: build affordable homes for people in Bend, create jobs for people in Bend and prove that funds collected by government and lent or given could be used responsibly in a positive way to improve the economy and the lives of our citizens. By this measure the project is already an incredible success.

With a $250,000 loan that will be paid back local jobs were created with federal housing money through a state and city loan to build affordable housing while at the same time getting a foreclosed subdivision off the books and back on the tax rolls. Dozens of construction workers were employed this past year because of this project.

The homes are third-party certified, green built affordable homes that will save money every month for the families that own them. These homes were built above the building code, simply meaning these are better built homes, the best you can build for the money. COBA has become one of the nation’s leading homebuilders associations offering a Green homes and awards on its Tour of Homes.

Are you skeptical of everything

Green? Don’t be if you’re in Central Oregon and we’re talking about a brand new home built by COBA members. The payoff is when the new home owner tells you their utility bill in August for their nearly 1,700-square-foot house was $25 for the month. This project is demonstrating that affordable housing can also be state of the art construction that is easier on the checkbook and our natural resources.

Building Partners for Affordable Housing was founded to bring affordable housing to those who were working and wanted to own a home but were coming up just a little short.

Builders from the Central Oregon Builders Association (COBA) worked to found the nonprofit organization near

the peak of the real estate market due to lack of affordable housing options.

For most of the new homes at Shady Pines, the buyer will only need to qualify for a $150,000 loan or less. A family of four making less than $64,000 a year could qualify for a home, and Building Partners is working with families to find financing options that will work for them.

Three Building Partners homes were on the 2011 Tour of Homes and won several awards. One more home is finished, and two more are slated for construction this winter.

If you would like more information, please call me at 541-389-1058.

Tim Knopp is the executive vice president of the Central Oregon Builders Association.

Builders from the Central Oregon Builders Association (COBA) worked to found the nonprofit organization near the peak of the real estate market due to lack of affordable housing options.

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