I’m all about that lazy backpacking/hibernating life these days. Give me short hikes, hut camping, happy hours, train camping on the river, and zero alpine starts. When I found out about the Minam River Lodge last year at a Travel Oregon event, I could not believe what I was hearing.
This luxurious spot, nestled in the Wallowa Whitman National Forest, is accessible only by foot. (Or by air, but let’s be real, I’m hiking those 8.5 miles in.)
A weekend in Bend is not entirely improbable if you’re from the Bay Area. With daily flights from SFO to Redmond, it’s easy to escape to Oregon’s high desert for a few days.
Here’s how to spend a weekend in Bend.
Growing up, I was that kid with 30 books shoved haphazardly into her backpack for family vacation. Reading is something that I absolutely loved. I still do. I average about…
All photos by Nick Lake.
“Rope!” I shouted, tugging on the rope we were rappelling on. Above us, the sky quickly turned black. It didn’t budge. I yanked on it again. Small bits of debris rained down on us. Josh grabbed it and pulled. More debris came down.
It was clear, the rope was stuck. Night was falling fast and most of our party didn’t bring a headlamp. We didn’t expect Prusik Peak to turn into such an epic…
The Little River Inn recently extended an invite to attend their first ever Ferment and Forage Experience celebrating the gathering food from the land and sea. I grew up picking blackberries on bushes at summer camp and eating vinegar ants right out of the ant hill. After hearing countless stories of how friends foraged for mushrooms and the like in my metaphorical backyard, I wanted to learn how.
The Little River Inn brought Kevin from Countryman Forager, folx from Freedive Shop, Emma from Rising Tide Sea Vegetables, and the Inn’s own manager and resident fermenter, Cally, for foraging and cooking demos. If you’ve ever been curious about eating in the wild, this event is an excellent stepping stone.