ediblecentraloregon.com | 1 Member of Edible Communities edible CENTRAL OREGON FALL 2026 Volume 1 / no. 2 Celebrating Local Food, Drink & Farms Season by Season ™
2 | FALL 2026 EDIBLE CENTRAL OREGON
ediblecentraloregon.com | 1 FALL 2026 Volume 1 / no. 2 On the cover: Wild steelhead caught in the Deschutes River. Photo by Arian Stevens 8 14 DEPARTMENTS IN SEASON Recipe: Pico de Gallo (Beetalicious) by Christine Boyle DIG IN! New cookbook helps outdoor recreators craft scratch-made camp meals Recipe: Wild Mushroom and Capocollo Pesto Pinwheels by Rebekah Altman EAT, DRINK, REPEAT AFTER ME Bend Language Institute workshop pairs sake, cheese, and Japanese language by Rebekah Altman Fall Farmers Market Guide FEATURES TERRANAUT BEER IS BOTH THE JOURNEY AND THE PORT Bryon Pyka’s brewing innovations helped launch his signature brewery replete with co-owner Katie Dunbar’s artistic flourishes. by Brian Yaeger THE RIVER IS MY CHURCH Fishing the Lower Deschutes in the fall with Matt Mendes from Spin the Handle by Arian Stevens Recipes Charred coconut curry squash bisque Wild mushroom bruschetta Hazelnut buckwheat cake 28 This page: Top left, Mia Sheppherd photo by Arian Stevens. Middle, beers photo by Cait Pearson. Top right, mushroom photo by Jarod Gately/Luckey’s Woodsman “Terranaut’s aesthetic reflects nature, craft, and slowing down time. We want to slow down time for everyone enjoying our space.” —Katie Dunbar 6 8 10 12 14 20 26 28 32
2 | FALL 2026 EDIBLE CENTRAL OREGON We believe everyone deserves good food, and we celebrate our region's farmers, ranchers, and food producers who nourish our community each day. Scan the QR code to learn more about our work connecting people, farms, and food. Where flavor is central to the heart.
ediblecentraloregon.com | 3 PUBLISHER & EDITOR IN CHIEF Rebekah Altman DESIGNER Bruce Cole COPY EDITOR Doug Adrianson WEBSITE DESIGN Mary Ogle CONTACT US Edible Central Oregon 320 SW Century Dr., Ste. 405 PMB 202 Bend, OR 97702 info@ediblecentraloregon.com ADVERTISE For advertising opportunities, please contact advertising@ediblecentraloregon.com. SUBSCRIBE Edible Central Oregon publishes seasonally, four times per year. We are an advertising- and subscriber-supported publication, locally and independently owned and operated, and a member of Edible Communities, Inc. Distribution is throughout Crook, Deschutes, and Jefferson counties, and the Confederated Tribes of Warm Springs. Subscriptions begin at $40 annually at ediblecentraloregon.com. We make every effort to avoid errors, misspellings, and omissions. If an error comes to your attention, please accept our sincerest apologies and notify us. Thank you! No part of this publication may be used without the permission of the publisher. © 2026 A Bigger Pie, LLC. All rights reserved. edible CENTRAL OREGON CONTRIBUTORS Iris Boettcher moved to Bend when she was 3 years old and is currently in eighth grade. She enjoys making art, dancing, and experimenting in the kitchen—both with and without recipes. Christine Boyle’s writing invites readers to pay attention to the beauty and abundance of local food in Central Oregon, cultivating a sense of place through seasonality and cultural context. She draws from her experience as a farmer, herbalist, and food access and agricultural support coordinator for the High Desert Food & Farm Alliance. Cait Pearson is a Bend-based photographer, writer, and storyteller specializing in editorial food and lifestyle imagery. Her work blends documentary-style storytelling with an eye for atmosphere, human connection, and the small details that make a place feel alive. Arian Stevens grew up in the foothills between Yosemite and Tahoe, surrounded by the beauty of the outdoors. It wasn’t until his freshman year of college that he discovered his passion for photography. Fast forward a couple of decades and he’s now living in Bend, where he’s constantly inspired by endless photo opportunities in every direction. Megan Westerberg is a writer, recipe developer, and sustainable agriculture professional focused on resilient food systems. When she isn’t tending her homestead, she can be found volunteering at local farms and learning about the unique challenges of high desert cultivation. Brian Yaeger is the author of Oregon Breweries and Red, White, and Brew: An American Beer Odyssey and contributed to The Oxford Companion to Beer. He earned a Master of Professional Writing degree (with a thesis on beer) from USC. When not writing about beer, Yaeger organizes large and tiny brewfests including Bend Brews & Beyond. Want to see your face here? Email editorial@ediblecentraloregon.com with your idea and a few samples of your work. We respond to all inquiries as soon as possible.
4 | FALL 2026 EDIBLE CENTRAL OREGON Some projects come together so smoothly you thank your lucky stars—while simultaneously worrying, “What’s the catch?” Others require gymnastic flexibility, logistical maneuvering, and a big dose of trust. This issue brought a bit more of the latter, not surprising as this is only our second edition of Edible Central Oregon. But more than typical learning curves, bringing this issue to life underscored the importance of navigating real situations with real humans in real time. Fires erupt, loved ones fall ill, the summertime call of the wild is just too sweet. How we respond matters. I’m so proud that we decided to prioritize family and maintain our humanity while creating the magazine you hold in your hands. I hope you agree that this care shows cover to cover. The mission of Edible Central Oregon is to share stories of local food, drink, and farms to inspire deeper connection and investment in our food system; running underneath that core mission is a commitment to changing what “business as usual” means. These aren’t separate goals, but rather part of a holistic community of care. If this small-but-mighty publication can broaden readers’ understanding of and respect for those who put food on our tables while also being part of a movement to reshape work norms for the 21st century, I hope and believe that the world will be better for this. Something else has been on my mind: Can we enjoy the simple and luxurious gifts of our life, our enormous privilege, when so many are denied not only luxury but basic human rights? Can we hold two contradictory truths in our hearts and minds at the same time? As usual, Mary Oliver wrote something revelatory: We shake with joy, we shake with grief. What a time they have, these two housed as they are in the same body. (Untitled, from Evidence, 2009) Food and drink are among the most essential things we humans all share, but there is so much more. Thank you for being part of this Edible community in Central Oregon. Fall is a poignant time: abundance hinting at loss, the season when some things have to die so others can be born. I love the sense of urgency in the cooling air that whispers, “Do it now before it’s too late.” In this issue you’ll find recipes to warm you, stories that inspire a visit, and hopefully a sense of environmental stewardship, maybe even urgency. Stay human, —Rebekah Altman FOLLOW US! @ediblecentraloregon @ediblecentraloregon ediblecentraloregon.com From the Editor Photo by Jen Lee Photography
ediblecentraloregon.com | 5 1017 NE 2nd St. Bend Somewheregreen.com Wed-Mon 10a:6p The World’s first plant shoppe and theater! Pottery. Plants. Jewelry. Home Goods. Oddities. Soils. Workshops From our stores to our community. Right here in Central Oregon. This year, every time you donate at check-out, you’re helping provide food for our local neighbors—and we’re matching your donations, dollar for dollar, up to $100,000. After 50 years of good food and local relationships, taking care of this community isn’t just something we do. It’s who we are. 100% employee owned and locally founded. CommunityGrown, Solid Gold. Cel ebrati ng 50 Years of Local ! BEND REDMOND SISTERS & TERREBONNE 1005 NW Galveston Ave | 541.241.2727 | bosabend.com Regional Italian and French specialties. Housemade pasta. Seasonally driven cuisine with the best local ingredients from the Pacific Northwest.
6 | FALL 2026 EDIBLE CENTRAL OREGON IN SEASON Words by Christine Boyle Illustrations by Iris Boettcher We don’t have to relegate the mighty beet to a cameo role in a side salad. With their deep, jewel-toned hues—ruby red, golden, and candystriped Chioggia—they can be the star of any plate. The first thing to think about when cooking beets is which of these three varieties we want to cook. Red beets are deep, rich, earthy, with an almost malty sweetness; golden beets have a mellow, nuttier sweetness, and a slightly softer texture; Chioggia, striped in a vibrant bulls-eye, are mild but bright and candy-like, much less earthy than the others. Then, we can think about how beets change in flavor throughout the year: First they are small and crispy in early summer, then huge and hard and juicy, and finally slightly softer and earthier once stored for winter. There are lots of ways to adjust for this. In early summer, a Jamaican farmer taught me to blend raw beets with condensed milk and cinnamon to make a mind-blowing bright-pink smoothie; in winter, a Ukrainian friend taught me to blend them with thyme into beef stock, then add cabbage, potatoes, meatballs, and a spoonful of tomato sauce to make a hearty borscht. What follows is a vibrant and versatile recipe that makes use of this abundance as summer transitions to fall. In Season is created in partnership with High Desert Food & Farm Alliance, a nonprofit organization that supports a healthy and thriving food and farm network in Central Oregon through education, collaboration, and inclusion. Its programs include the High Desert Food Trail, food access programs, agricultural support, and community education—all with the aim of building a prosperous food and farm network with equitable access for all Central Oregonians. hdffa.org
ediblecentraloregon.com | 7 INGREDIENTS FOR THE BEETS 4–5 medium golden beets 2–3 tablespoons extra virgin olive oil Sea salt and black pepper, to taste 2–3 tablespoons water FOR THE PICO DE GALLO 3 medium tomatoes, diced small 1 large cucumber, diced small ½ red onion, finely diced 1–2 jalapeños, seeded and minced (adjust to taste) ¼ cup chopped fresh cilantro Juice of 2 limes ½ teaspoon sea salt Pinch of freshly ground black pepper Pinch of oregano Extra virgin olive oil for drizzling Optional: 1–2 teaspoons sherry vinegar ROASTED BEET OPTION: Preheat oven to 400°F Place whole golden beets in a baking dish. Drizzle with olive oil, sprinkle with salt, and add 2–3 tablespoons water to the bottom of the pan. Cover with a sheet pan, parchment paper, or any oven-safe cover. Roast 45–60 minutes, until tender when pierced with a fork. Cool slightly, then peel skins off with paper towels. Cube into bite-sized pieces. RAW BEET OPTION: Peel golden beets with a vegetable peeler. Cube into small, uniform pieces (about ½ inch) Toss with a pinch of salt and let sit 10 minutes to soften slightly. FOR THE COMPLETE DISH: In a large bowl, combine tomatoes, cucumber, onion, jalapeños, cilantro, lime juice, salt, black pepper, oregano, and sherry vinegar, if using. Add the cubed golden beets and gently mix everything together. Drizzle generously with extra virgin olive oil and toss. Let sit 15–20 minutes for flavors to meld. Taste and adjust seasoning. Pico de Gallo (Beetalicious) By Roots at Heart Nutrition Roots at Heart Nutrition believes that health is for everyone. Their bilingual services include holistic nutritional therapy and professional chef services that emphasize local, organic ingredients. 541-241-6529. rootsatheartnutrition.com
8 | FALL 2026 EDIBLE CENTRAL OREGON River rats and camping enthusiasts rejoice: Your camp chow game just got a major upgrade with The Outfitter’s Camp Cookbook, featuring 60 Dutch oven recipes from hearty breakfasts through elegant dinners, delectable desserts, and even appetizer options. The Dutch oven is a deep pot made from iron, stainless steel, or anodized aluminum featuring a tightly fitted lid. Originating in 17th century Netherlands (first made from brass), it was brought to this continent by European explorers and is an optimal cooking vessel because the lid creates a seal, trapping heat and cooking food more evenly, akin to a slow cooker. In addition to tasty recipes, the book is stocked with tips on planning, preparing, and packing for a multiday trip; camp hygiene; and how to safely use your Dutch oven in the wilderness or over a fire pit in your backyard. First-time author Mia Sheppard is a lifelong outdoors woman and conservationist. With husband Marty, she co-owns Little Creek Outfitters, a year-round operation specializing in multiday wilderness fly-fishing camp trips on Oregon rivers. Sheppard moved to Oregon as a child, spending weekends camping, fishing, and cooking from a young age. Not only a practical guide, this book also features gorgeous imagery that reveals a dual purpose: While vividly demonstrating step by step that you don’t have to sacrifice quality or rely on readymade meals in the wilderness, these pages also inspire a sense of awe and stewardship for the prized wild places we are lucky to explore. Creating The Outfitter’s Camp Cookbook enables Sheppard to share 25 years of experience and knowledge cooking on rivers and outfitting camp trips with others. “Even though a good burger is so satisfying,” she says, “a camp meal can be more than hot dogs and burgers.” Available September 22 at Barnes & Noble and independent booksellers. EDIBLE NOTABLES Dig In! New cookbook helps outdoor recreators craft scratch-made camp meals. Words by Rebekah Altman Photo by Arian Stevens Photo by Marty Sheppard
ediblecentraloregon.com | 9 WILD MUSHROOM AND CAPOCOLLO PESTO PINWHEELS Cooking time: 10–15 minutes Feeds 10 I love making my own pesto, because most storebought brands are cut with seed oils, such as sunflower. Fresh pesto is made with olive oil, and the flavor is rich and peppery if you use an extra virgin olive oil. I use six ingredients; that’s all you need. Pesto can be made ahead of time and refrigerated for about 2 weeks, or you can freeze it for 6 months. These pesto pinwheels are a simple and delicious appetizer to show off to friends. For a vegan option, remove the capocollo and replace the Gruyère cheese with nondairy cheese. INGREDIENTS 1 (17.5-ounce) box puff pastry (2 sheets), thawed 6 to 7 ounces pesto, homemade (recipe follows) or store-bought, divided 4 ounces packaged capocollo, divided 1 cup diced wild chanterelle or cremini mushrooms, divided ½ cup shredded Gruyère cheese, divided 1 cup chopped spinach, divided INSTRUCTIONS Start 25 charcoal briquettes. Line 12-inch Dutch oven with nonstick aluminum foil. Unfold one puff pastry sheet onto parchment paper. With a spatula, spread half the pesto over the pastry, leaving ¼ inch plain along one long end. In this order, top the pesto with half the capocollo, half the mushrooms, half the cheese, and half the spinach. Roll the ingredients in the pastry, pinching the pastry on the one end with no pesto so it sticks. With a sharp knife, slice into 1-inch-thick rounds. Place the rounds in the Dutch oven in a circular pattern. Repeat with the remaining puff pastry sheet and remaining ingredients and place in the Dutch oven. Put the lid on the Dutch, set it over 9 hot coals, and top with remaining 16 coals. After 10 to 15 minutes, when you start to smell pesto and cheese, check for doneness. If the pinwheels are brown on top, then take off the coals and serve while hot. HOMEMADE PESTO 1½ cups coarsely chopped basil 3 cloves garlic, minced ¾ cup pine nuts ¾ cup extra virgin olive oil ½ teaspoon salt ½ cup grated Parmesan cheese Place the basil, garlic, pine nuts, oil, and salt in a food processor and pulse until smooth. Add the cheese and pulse for a few more seconds. Store in a container with a lid. Pesto will start to turn brown after two weeks. It’s still good, just mix it before using. The pesto can be frozen and used later. Alternative: Make the pesto nut-free by using pepitas instead of pine nuts or dairy-free by omitting the cheese. Excerpted from The Outfitter’s Camp Cookbook by Mia Sheppard, published by Harvard Common Press. Reprinted with permission. Photo by Arian Stevens
10 | FALL 2026 EDIBLE CENTRAL OREGON Ifyou want people to engage with material you’re sharing, feed them. Well, what if the food IS the lesson? The “language in action” program of Bend Language Institute (BLI) provides this opportunity through a series of food-and-language experiences, such as The Way of Sake on September 26. Co-taught by Talking Cheese founder Teri Tith (you may recognize her from the Market of Choice cheese counter) and BLI Japanese language instructor Chieko Saito, this 90-minute class incorporates sake and cheese pairings with teaching essential Japanese phrases. While it might sound unusual to pair sake with dairy, Tith says that sake is actually much more compatible with food than wine because it is generally lower in acidity and completely absent of tannins. Quoting one of her own sake mentors, she says, “Sake doesn’t get in a food fight.” Tith is a Certified Cheese Professional—yes, that’s a thing—and holds level 3 and 2 certificates in wine and Japanese sake, respectively, from the Wine and Spirits Education Trust. Expect to discover delicious flavor combinations while you learn Japanese phrases from native speaker and longtime instructor Saito. These workshops enable students to absorb language in an informal environment, which benefits adult language learners who may have been discouraged by previous classroom experiences. “Perhaps there has been an overemphasis on grades, written assignments without context, or getting the ‘right’ answer,” says BLI founder and Italian teacher Christina Cappy, PhD. “Language is so much more dynamic than that; it is meant to be used in context…. So being able to learn bits of a language within a specific context is not only practical, but helps the things you learn really stick with you.” Plus, says Cappy, “Food is fun!” Pass the cheese, please. The Way of Sake, September 26, 4–5:30pm at JIA Asian Street Kitchen. Registration is limited to 20 people and closes on September 19. bendlanguageinstitute.com Eat, Drink, Repeat After Me Bend Language Institute workshop pairs sake, cheese, and Japanese language Photos courtesy of Bend Language Institute Above from left: Doris Kunselman (German & French), Michela Sodomaco (Italian), Lindsey Bakos (Associate Director & English), Christina Cappy (Founder & Italian), Joshua Savage (Spanish), Chieko Saito (Japanese). Words by Rebekah Altman
ediblecentraloregon.com | 11 Each piece of Jamón ConsorcioSerrano comes from 100% Spanish pigs and is produced using traditional methods. But what truly sets it apart is the rigorous manual selection process: master ham experts personally examine every single piece, checking its texture, aroma, and flavor by hand to ensure it meets the highest standards. This dedication to craftsmanship has resulted in over 20 million pieces certified to date, representing 30-35% of all high-quality Serrano ham from Europe exported worldwide. Both Cava and Jamón ConsorcioSerrano are perfect examples of how time-honored craftsmanship, underpinned by the European Union’s commitment to quality and tradition, creates products that are unmatched in their category. Their seals are more than marks on a label— they are promises of authenticity, excellence, and the patient dedication that only time can deliver. Whether enjoyed on a special occasion or as part of your daily life, Cava and Jamón ConsorcioSerrano bring the best of Europe to your table. THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS. In a world that often prioritizes speed over substance, there remains proof that good things, and excellent taste, take time. D.O. Cava and Jamón ConsorcioSerrano are two such treasures, each representing a unique blend of Spanish tradition and authenticity, guaranteed by seals that signify uncompromising quality. D.O. Cava is a prestigious Designation of Origin from Europe renowned for its exceptional quality and versatility, crafted using the traditional method, which involves a second fermentation in the bottle. To receive the green, silver or gold quality label, or “marchamo”, a Cava wine must be wine certified by the Cava Regulatory Council. The regulatory body ensures that strict standards are met to maintain the excellence and authenticity of Cava, allowing it to consistently rank among the best sparkling wines internationally. As of 2025, all Cava under the D.O. Cava designation is 100% organic, making it the first major sparkling wine appellation in the world to achieve this milestone. Similarly, the ConsorcioSerrano seal on Jamón Serrano is your assurance of exceptional quality. For 35 years, the Consorcio del Jamón Serrano Español has been dedicated to preserving the authenticity and excellence of this emblematic product. While European standards already require an impressive 30 weeks of curing, the Consorcio demands a minimum of 52 weeks— more than a year of patient perfection. Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain. Neither the European Union nor the granting authority can be held responsible for them. Enjoy wine in moderation. Min. 11º Max. 12,5º Learn more on our website Sealed with Excellence from Europe D.O. CAVA AND JAMÓN CONSORCIOSERRANO Look for the Seal The D.O. Cava and Jamón ConsorcioSerrano seals are your guarantee of true Spanish excellence. Two seals, one promise: the finest taste of Spain.
12 | FALL 2026 EDIBLE CENTRAL OREGON CENTRAL OREGON FARMERS MARKET GUIDE Central Oregon Locavore – Bend Daily, year-round 10am–7pm 1841 NE 3rd St. centraloregonlocavore.org SNAP/EBT, DUFB, Veggie Rx, WIC Bend Farmers Market – Bend Wednesdays until October 14,11am–3pm NW Brooks Alley bendfarmersmarket.com SNAP/EBT, DUFB, Veggie Rx, Protein Perks, WIC CROP Farmers Market – Prineville Saturdays until September 26, 9am–1pm Stryker Park, NE 4th St. and Elm St. cropfarmersmarket.org WIC Market Day La Pine – La Pine Saturdays, September 12 and October 10, 10am–2pm Frontier Heritage Park, 16405 1st St. marketdaylapine.com Northwest Crossing Saturday Farmers Market – Bend Saturdays until September 26, 10am–2pm Northwest Crossing Dr. nwxfarmersmarket.com Sunriver Saturday Market – Sunriver Saturday, September 26, 9am–1pm SHARC, 57250 Overlook Rd. sunriverchamber.com/2025/04/29/2025-sunriversaturday-market Benefits and details are subject to change. Please check websites before heading out. There is still plenty of peak produce to be enjoyed in the fall. Shopping outside of the summer rush also supports growers as they head into the winter season. Photo by Carole Topalian
ediblecentraloregon.com | 13 Windy Acres Dairy Farm – Prineville Year-round, daily, 7am–5pm 3320 NW Stahancyk Ln. windyacresdairy.com Schoolhouse Produce & Provisions – Redmond Year-round, visit website for hours 1430 SW Highland Ave. schoolhouseproduce.com Paradise Produce – Madras Daily, through October, 7am–7pm 6651 N. Adams Dr. paradiseproduce2012@yahoo.com The Broken Plow – Bend Daily through September 30, 7am–7pm; Friday–Monday, October–April, sunup to sundown 62860 Eagle Rd. thebrokenplow.com Fields Farm – Bend Daily through November, 10am–7pm 61915 Pettigrew Rd. fields.farm Paradise Produce – Bend Daily through October, Monday–Saturday 10am–6pm; Sunday 10am–5pm 1234 NW Galveston Ave. paradiseproducestand.com Root Down Acres Farm Stand – Bend Daily through October, 8am–8pm 22222 Erickson Rd. rootdownacresbend.com Well Rooted Produce – Bend Daily, year-round, 8am–7pm 20377 Swalley Rd. wellrootedproduce.co Rainshadow Organics – Sisters Year-round, Fridays 9am–3pm; Saturdays 11am–5pm 71290 Holmes Rd. rainshadoworganics.com The Stand – Sisters Daily, through October, 9am–7pm 254 E. Adams Ave. mahoniagardens.com PUMPKIN PATCHES DD Ranch – Terrebonne Daily, September 27–October 31, 10am–5pm 3836 NE Smith Rock Way ddranch.net Schilling’s Garden Market – Bend Daily, September 26–October 31, 9am–5pm 64640 Old Bend Redmond Hwy. schillingsgardenmarket.com/ Smith Rock Ranch – Terrebonne Late September–late October, Tuesday–Friday, Noon–6pm; Saturday–Sunday 10am–6pm 1250 NE Wilcox Ave. smithrockranch.com/ Vegetable Man La Pine Farmers Market – La Pine October 17 and 18 Stand also open Tuesday-Saturday, 11am-5pm 51530 Hwy. 97 CENTRAL OREGON FILL YOUR PANTRY – REDMOND Billing itself as an “autumnal bulk buying farmers market,” for the past 11 years Fill Your Pantry has marked the official end of farmers market season, offering the community a chance to stock up on storage veggies, produce, and other specialty items. While eager eaters appreciate the chance to buy food direct from the producers at lower bulk prices, Fill Your Pantry also supports our regional food economy by enabling farmers and ranchers to offload a huge amount of product at the end of the growing season. Pre-order available online October 18–28 but not required. Rain or shine. Event Details: Saturday, November 7, 11am–3pm Deschutes County Fair & Expo Center 3800 SW Airport Way centraloregonfillyourpantry.com SNAP/EBT, DUFB, Protein Perks, WIC FARM AND PRODUCE STANDS
14 | FALL 2026 EDIBLE CENTRAL OREGON Astronauts explore the cosmos. Argonauts explored mythical lands. Terranaut Beer explores the beer terrain. And it does so across suds styles that are ancient, or modern, or futuristic. The captain at the helm— brewer and co-owner Bryon Pyka—doesn’t need a space suit or a suit of armor nor are you likely to ever see him wearing a suit and tie. He wears rubber boots and a nifty Prince T-shirt that he tie-dyed himself. As Bend’s second-youngest brewery, Terranaut earned Small Brewery of the Year honors at the 2025 Oregon Beer Awards (OBA), an impressive feat on its own but exponentially more so for a brewery in its first year of operation. Such a title must be earned through medaling in individual categories which, fittingly, Terranaut did by taking home gold medals in both the classic UK styles category and the experimental beer category. The reason it’s fitting is because, from Bryon Pyka’s brewing innovations helped launch his signature brewery replete with artistic flourishes by Katie Dunbar Words by Brian Yaeger | Photos by Cait Pearson Terranaut Beer Is Both the Journey and The Port
ediblecentraloregon.com | 15 day one, Pyka declared that his new brewery would focus equally on traditional styles such as his Czech-style pale lager as well as envelope-pushing styles like his Mexican tepache-inspired ale with pineapple and cinnamon. Winning anything at the OBA is impressive because it is truly a celebration of Oregon craft brewing with local industry experts as the judges. Lest you think that means Pyka’s beers only appeal to locals, Terranaut has also already medaled at the Great American Beer Festival (GABF), judged by national luminaries, for a coffee-infused brown ale, and at the World Beer Cup competing against the best breweries from around the globe, with that medal going to a sour beer inspired by mango lassi from India. Left: Terranaut co-owners (from left) Katie Dunbar, Bryon Pyka, and Peter Brantley (far right) with head bartender Caleb Britton. Above: Terranaut keeps 11 options on tap, with all except the Smooth Music (Kölsch-style ale) rotating, seasonal, or new.
16 | FALL 2026 EDIBLE CENTRAL OREGON ONE IPA AMONG INITIAL PUBLIC OFFERINGS And to think that the majority of breweries today simply focus on India pale ales (which in modern parlance implies West Coast IPA, New England hazy IPA, or myriad riffs on super-hopped beer). Yeah, Terranaut debuted with an IPA and has managed to continue solely offering its West Coast IPA because there will always be a segment of the beer consuming public that will walk right out the door if they don’t see one on the tap board. “Honestly, if I had my way,” confesses Pyka, “we wouldn’t ever brew an IPA!” The uprooting of 10 Barrel Brewing, where Pyka got his start as a professional brewer and cellarman, created the opportunity for stellar new growth in Bend’s brewery scene. Originally an indie brewery created by a few Bendites, 10 Barrel was sold in 2014 to multinational beer conglomerate Anheuser-Busch-InBev (ABI), followed a decade later by sale to multinational cannabis conglomerate Tilray Brands. While Pyka was given severance by ABI, many of his coworkers were axed by Tilray mere months later. One former coworker, Shawn Kelso, is now operating the Pizza Beast food truck stationed at Terranaut. Others went on to form Bend’s newest brewery, UPP Liquids, which followed in Terranaut’s footsteps by being named Small Brewery of the Year at the 2026 OBA. While Terranaut is still but a baby with its second anniversary coming up in October, it’s impressive that Pyka and his partners have been able to stick to their guns. The two other co-owners are Peter Brantley and Katie Dunbar. Brantley is the English-style/malt-forward beer lover and namesake behind For Pete’s Sake ESB Ale; Dunbar is an artist and designer whose flourishes appear all over the tasting room (see pages 18-19). “Pete and I have been good friends for 10 years,” says Pyka, when mentioning their frequent bottle shares— like a potluck but for beer. “And Katie is my partner in business and in life.” Pyka brews equal parts traditional styles (which includes both Czech pale and dark lagers), modern styles (think New Zealand Pilsner), and innovative, experimental beers. A recent addition to the ever-evolving tap list is Psychedelic Breakfast, which takes a cream ale base before being embellished with coffee, Sumo oranges, and vanilla beans. It was a welcome addition after another coffee beer—an English brown ale named Bucky, infused with Backporch Coffee and vanilla that took silver at GABF— temporarily disappeared from the list.
ediblecentraloregon.com | 17 BUCKING TRENDS Having more than one coffee beer in their repertoire is one thing. But when most other breweries offer multiple IPAs on tap, Terranaut makes a lone, compulsory version. It doesn’t end there. No tasting flights. No minors. No bingo or steady stream of trivia nights (although the taproom does offer the occasional music trivia as a nod to the owners’ love of music). “The best thing about having so many breweries in Bend is that each one is unique and offers something different,” Pyka offers. “People might want to bring their kid to a brewery and get a flight full of IPAs, and that’s totally fine! Some of these choices balance our personal preferences, what a segment of the market might prefer, and the dynamics of our confined space.” He notes that not only do flights “clog up the beer line” and require tasting trays, but he doesn’t see a good reason to have 10 beers sitting in front of you all at once. Especially if you’re sitting outside in the sun. They do, however, offer five-ounce pours a la carte. “We encourage slowing it down and getting two at a time.” The vibe they’re cultivating starts with vibrant, multicolored charred wood walls (using an ancient Japanese technique called shou sugi ban or yakisugi) with paper lanterns and upcycled cocktail umbrellas hovering above the hand-finished furniture. “My father had a furniture business when I was growing up, so I learned from him. He even visited and helped with furniture for a couple of days,” says Pyka. Then there’s the centerpiece, if not the focal point: the vintage stereo system and accompanying vinyl records. Visitors, Pyka notes, are apt to hear “an eclectic mix of music, but definitely expect a large dose of psych rock” ranging from the Grateful Dead to My Morning Jacket to King Gizzard & the Lizard Wizard. They kick off the week with Metal Mondays. Wednesdays are bring-your-own vinyl where anything is welcome, save a strict “No Van Halen” policy. And the weekend concludes with Soul Sundays. But when you hear the churchy opener of Prince’s “Let’s Go Crazy,” what the folks at Terranaut are really telling you is that it’s last call because by the time the Purple Rain closing title track spins, it’s time to sail home. 20750 NE High Desert Lane, Ste. 106 terranautbeer.com e
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ediblecentraloregon.com | 19 The Story Behind the Label The phrase “meet cute” really oughtn’t be used outside Variety or Vogue, but what else can you call the story of how two-thirds of Terranaut’s owners met? Katie Dunbar, whose artistic flourishes grace the Terranaut taproom and other breweries’ as well, set the scene at her place of employment (10 Barrel Brewing) in 2019. “As a server, I heard Bryon [Pyka] discussing a Marionberry Sour he had made. That completely caught my attention, and I expressed how incredible that beer sounded. He kindly offered to bring me a bottle, and although I accepted his offer I didn’t believe he would follow through. Following through is difficult for many people, so I wasn’t going to hold my breath. Later that week while on my route to the bar to pick up beers, he presented me with a [hand-labeled] bottle.” While the romance didn’t bloom for a while, neither did what Dunbar calls her “chalk career,” which also has its origins at 10 Barrel. Today Deschutes Brewery, Sunriver Brewing, and UPP Liquids rank among her many credits. But she doesn’t only spruce up breweries. Nor did her artistic pursuits begin in them. She’s been an artist since at least the age of 8, when she began oil painting. “I did this every weekend until I went to college to study fine art.” That included sculpture classes working with wood, metal, bronze, and more. From there she studied visual arts in grad school. “I have dedicated my life to artistic creations,” she says. When not “orchestrating” Terranaut’s visual creations, Dunbar also serves on the board for the Open Art Center and teaches art at Oregon State University–Cascades. According to Dunbar, Terranaut’s artistic mission—besides composing gallery-worthy works of liquid art—is “to offer a brand that explores and reflects our own personal values inherent in the name [the word terra-naut breaks down to ’land-traveler’] while expressing mindful consideration for the planet, featuring unique and hand-crafted art and furniture, and vibrantly sharing our love for authentic human connection.” She concludes, “Terranaut’s aesthetic reflects nature, craft, and slowing down time. We want to slow down time for everyone enjoying our space.” Photos: Co-owner Katie Dunbar (top left) creates Terranaut's unique brand style. In homage to its home in the Cascade Range, the brewery's primary logo (top center) represents South Sister, Mt. Bachelor, Broken Top, and Tumalo Mountain. Other designs are full of inside jokes and music references, such as the dotted "T" (bottom right), a font named Budmo Jiggler that is a variation of a font used by the band My Morning Jacket.
20 | FALL 2026 EDIBLE CENTRAL OREGON STRIKING THE RIGHT CHORD How Carys Wilkins and Benji Nagel of Mahonia Gardens balance farming, family, and a creative life By Rebekah Altman Photos by Haley Jane Fukumoto
ediblecentraloregon.com | 21 The River Is My Church Words and Photos by Arian Stevens
22 | FALL 2026 EDIBLE CENTRAL OREGON Fall The air is crisp as the grey hour turns blue with a distinct warm glow on the horizon, the sound of a Ford rig turning over with the familiar rumble followed by a whiff of diesel fuel and sage. KWSO’s Warm Springs Radio 5am “Talking Drum” program begins as the truck’s heater begins to kick in and bring warmth to the cab. Drums beat, war chants crying, sage burning. We roll out before first light. It’s steelhead time on the Reservation.
ediblecentraloregon.com | 23 My guide is my friend Matt Mendes. He has been a fixture on the Deschutes River since he was taken under his grandfather’s wing upon moving from a bad situation in California. Running shuttles, packing gear, and various grunt work suitable for a 14-year-old is where he got his introduction to the river. Often waiting hours for his grandfather and clients to arrive at the takeout, he brought a fishing rod with him and learned to enjoy fishing as the groups arrived. A deep reverence for our waterways naturally developed. “The river is my church,” he says. Soon he was running the show and took over the business, working his way from the bottom.
24 | FALL 2026 EDIBLE CENTRAL OREGON We work our way down to the bank. The plateaus in the background start to turn Highlighter pink. The air gets colder as the fog lifts off the Deschutes. Cast by cast we swing flies to entice a reactionary bite. Step by step, hour by hour we swing patiently. Then a pull. The reel makes a few suspicious clicks, then a full banshee scream. FISH ON! e
ediblecentraloregon.com | 25 Editor’s note: Matt Mendes is a professional fishing guide through his company Spin the Handle. These images were taken on the lower Deschutes near Warm Springs in fall 2024. This year, the river closed to fishing on August 15 due to low steelhead return numbers. This can be attributed to a variety of factors including lower water levels and higher water temperatures caused by the current drought. To learn more about conservation efforts in Western rivers and how you can help, check out Native Fish Society, Trout Unlimited, and Wild Steelhead Coalition, among others. This story was inspired by the documentary short film The Hard Way, filmed by Arian Stevens and directed by RA Beattie. To watch it, search ‘The Hard Way Deschutes.’ spinthehandle.com Photos near and far left: Mendes nets a wild steelhead caught on the Deschutes.
26 | FALL 2026 EDIBLE CENTRAL OREGON Photo courtesy of Luckey’s Woodsman
ediblecentraloregon.com | 27 INGREDIENTS 5–7 tablespoons yellow curry paste, divided (2 table- spoons for the acorn squash rub, 3–4 tablespoons for the soup base) 2 tablespoons grapeseed or other neutral oil (for acorn squash rub) 2 medium-sized acorn squash (to be used as bowls) 1 medium butternut squash (roughly 3–4 pounds), peeled and diced 1 onion, diced 4 cloves garlic, minced 1 stalk ginger (roughly 3 tablespoons), peeled and minced 2–4 tablespoons sesame oil 2–4 tablespoons lime juice, plus more to taste 1 cup sweet chili sauce, plus more to taste 1½ cans unsweetened coconut milk, divided Salt to taste Optional: Sriracha, to taste For garnish: sesame seeds, cilantro, smoked paprika, and lime wedge INSTRUCTIONS Preheat oven to 450°F. FOR THE ACORN SQUASH BOWLS In a small bowl, whisk together 2 tablespoons of yellow curry paste and 2 tablespoons of oil. Set aside. Cut the acorn squashes in half through the stem, keeping the stem intact for a rustic look. Using a spoon, scoop out the seeds and a little extra flesh to ensure each half can hold at least 1 cup of soup. Place the squash halves, cut side up, on a parchment-lined sheet pan. Rub the oil and curry mixture all over the acorn squash. Bake for 30–45 minutes, until the squash is cooked through, soft, and has small charred peaks. Set aside. FOR THE BISQUE While the squash bakes, prepare the other ingredients: Peel and dice the butternut squash, dice the onion, mince the garlic, and peel and mince the ginger. Heat sesame oil in a large pot over medium heat. Add the diced onion, minced ginger, and minced garlic to the pot. Sauté until fragrant. Add 2–3 tablespoons of yellow curry paste to the pot and continue to sauté, allowing the curry to bloom. Deglaze the pot with lime juice. Stir in sweet chili sauce. Pour in unsweetened coconut milk and add the diced butternut squash. Bring the mixture to a simmer and cook for 30–45 minutes, or until the butternut squash is very soft. Using an immersion blender or a standard blender (in batches), purée the soup until completely smooth. Season the bisque to taste: Add salt (1 teaspoon to 1 tablespoon). For more heat, add Sriracha or more curry paste. For more acidity or sweetness, add more lime juice or sweet chili sauce until the flavor is balanced. FOR THE GINGER COCONUT CREAM Combine a half can of coconut milk with 4 tablespoons of minced ginger in a blender. Blend until fully incorporated and the cream is smooth and thin. ASSEMBLY AND PLATING When ready to serve, place the baked acorn squash halves back in the oven to warm them through. Ladle the hot bisque into the warm acorn squash “bowls.” Drizzle the ginger coconut cream over the top of the bisque. Garnish with a sprinkle of sesame seeds, a pinch of fresh cilantro, a pinch of smoked paprika, and a lime wedge on the side. CHARRED COCONUT CURRY SQUASH BISQUE Recipe by Jackson Higdon of Luckey’s Woodsman
28 | FALL 2026 EDIBLE CENTRAL OREGON Ingredients 1 cup extra virgin olive oil 1 bunch fresh sage (enough for blooming in oil and for garnish) 1–2 pounds wild mushrooms: A mix of locally foraged mushrooms (morels or chanterelles) and/or a store-bought mix of white beech, brown beech, and maitake (hen of the woods) 1 tablespoon minced garlic 4 sprigs rosemary, minced Juice of 2 lemons 4 slices rustic sourdough bread (Sisters Bakery sourdough or similar) 8 tablespoons ricotta cheese (adjust to taste) Truffle oil, for drizzling Balsamic reduction, for drizzling Salt and black pepper, to taste Instructions Pour 1 cup of extra virgin olive oil into a small pot over medium heat and bring it to 350°F, or until you see a little smoke. While the oil is heating, destem the fresh sage, keeping only the leaves. Once the oil is hot, drop the sage leaves into the pot to fry them and infuse the oil. When the sage is crispy, remove it from the oil using a strainer or tongs. Place the fried sage on a plate lined with napkins to drain; set aside. Set the infused oil aside. Chop the mushrooms. For chanterelles, slice vertically; for morels, quarter them; for beech mushrooms, trim the base; for maitakes, pull them apart. Heat a large pan, griddle, or cast-iron skillet over high heat. Season the pan with some of the sage-infused oil. Add the chopped mushrooms to the hot pan and sauté. Mushrooms will first release their water (called “sweating”). Continue to sauté until the water has evaporated and the mushrooms begin to absorb oil. At this point, add the remaining sage-infused oil. Add minced garlic and minced rosemary to the mushrooms and continue to sauté for 5–10 minutes, until the mushrooms are nicely browned and cooked down. Deglaze the pan by squeezing the juice of 2 lemons over the mushrooms. Season with salt and pepper to taste. Scrape the mushroom mixture out of the pan and set it aside. Slice the sourdough bread and toast in a hot pan until slightly charred, with no softness remaining. To assemble, spread the ricotta cheese over each slice of toasted bread. Top the ricotta with a generous amount of the sautéed mushroom mixture. Crumble the reserved fried sage over the top. Finish with a drizzle of truffle oil and a drizzle of balsamic reduction. Cut the bruschetta in half and serve right away. Jackson Higdon is a chef and owner of Luckey’s Woodsman, which opened a second food truck in the new Basecamp location this summer in Bend in addition to the original Sisters location at Lazy Z Ranch. Higdon guides forage-to-table experiences through Wanderlust Tours, and frequently collaborates with breweries and wineries on paired multicourse dinners. luckeyswoodsman.com Wild Mushroom Bruschetta Recipe by Jackson Higdon of Luckey’s Woodsman
ediblecentraloregon.com | 29 MARKETPLACE Top Hat Spice Shop offers over 300 freshly ground spices and seasonings in bulk sizes for cooks of all types. Our spice merchants are ready to help bring new flavors to your kitchen and make cooking fun and easy. Shop online or in the Old Mill District. Tophatspice.com | Old Mill District 541-306-6855 | bend@tophatspice.com Nature’s Table Catering transforms every gathering into a memorable culinary experience with fresh local ingredients, personalized menus, and warm hospitality. (805) 729-2916 NaturesTableCatering.com Agricultural Connections is your online Agricultural Connections is your online farmers market, a one-stop shop with farmers market, a one-stop shop with local local produce, meats, and more! produce, meats, and more! local produce, meats, and more! CAN’T MAKE THE CAN’T MAKE THE MARKET? MARKET? WE’VE GOT YOU COVERED. WE’VE GOT YOU COVERED. produce boxes produce boxes a la carte a la carte groceries groceries locally owned locally owned pick up & delivery pick up & delivery around Central Oregon around Central Oregon use code: LOCAL20 for 20% off your first nonsubscription order www.agriculturalconnections.com Empowering aspiring gardeners to grow food in Central Oregon. Schedule an onsite consultation today. Discover more at bendurbangardens.com edible CENTRAL OREGON Some of the World’s Best Tables... Are Reached by Water Where every distination is worth savoring. Dana Cannon TRAVEL ADVISOR Powered by Flora Explore More Some of the World’s Best Tables... Are Reached by Water Dana Cannon TRAVEL ADVISOR Powerred by FORA Powered by FORA Where every destination is worth savoring. Explore More
30 | FALL 2026 EDIBLE CENTRAL OREGON American Farmland Trust believes in thriving farms and ranches. AFT protects agricultural land, promotes environmentally sound farming practices, and keeps farmers on their land. It is the only national agricultural organization of its kind recognizing the connection between land, practices, and farmers. Because of AFT, millions of acres of farmland that otherwise would have been converted into house lots and shopping malls remain in farming, and tens of thousands of farmers and ranchers have adopted better farming practices. Become a member at farmland.org/edible For television host and author Capri Cafaro, the phrase No Farms No Food® isn’t just a familiar bumper sticker—it’s a truth she knows personally. Having spent years working alongside dairy producers and grain growers, she came to understand that protecting farmland and supporting the people who steward it are inseparable parts of a healthy food system. For Cafaro, American Farmland Trust (AFT) is doing work she recognizes from the ground up. Not just protecting acres on a map but showing up for the farmers and ranchers behind them—in the fields and in the rooms where decisions get made. “Anyone who eats should recognize that farmland preservation and supporting the next generation of farmers is critical to our sustainability as a nation,” Cafaro reflects. As a storyteller and host of programs exploring America’s regional food cultures, Cafaro is especially passionate about amplifying the voices of those behind our food—from family farmers to the many women who farm or co-farm more than 40 percent of U.S. farmland. For her, conservation organizations like AFT are part of how we make sure the land and the communities that steward it can continue for generations to come. Join Capri and thousands of others in helping keep America’s farms and ranches thriving. Become a member of AFT today. This is for anyone who eats. Capri Cafaro, television host, author and AFT member
ediblecentraloregon.com | 31 American Farmland Trust’s mission is to save the land that sustains us by protecting farmland, promoting sound farming practices, and keeping farmers on the land. Enable access to land for more farmers Cultivate community support for protection of farmland from development Enhance community access to locally grown food Provide technical and financial support for farmers to adopt sustainable practices Build and grow markets for farmers to sell their goods Water and air enter the soil Sustainable practices help keep waterways clean Living roots and minimal soil disturbance support belowground life, providing nutrients and water back to crop roots Organic materials (plant and animal) feed the soil healthy soil sustains us all Livestock support biodiversity by adding nutrients to the soil Scan to learn more American Farmland Trust takes a holistic approach to agriculture, recognizing that land, practices, and people form an interconnected system. The foundation of this system is healthy soil, which sustains our crops, livestock, and local communities. Regenerative soil health practices also support farm viability for current and future generations. Soil health sustains us all.
32 | FALL 2026 EDIBLE CENTRAL OREGON INGREDIENTS 1¼ cups fine buckwheat flour 1 ½ cups coarse hazelnut flour or finely chopped hazelnuts, divided ¼ teaspoon cardamom 1 tablespoon baking powder ½ teaspoon salt 1¼ cups brown sugar 3 eggs ¼ cup vegetable oil ½ cup milk ¼ cup powdered sugar ½ cup apricot jam (optional) INSTRUCTIONS Preheat oven to 325°F. In a medium bowl, whisk together 1¼ cups hazelnut flour (reserving ¼ cup) with buckwheat flour, cardamom, baking powder, and salt. Set aside. In a separate bowl, whisk the eggs and brown sugar for 2 minutes, or until fully combined. Pour the vegetable oil into the egg mixture and stir to combine. Add the flour mixture and milk. Stir until smooth. Line a round 9-inch cake pan with parchment paper and pour in the batter. Top with the reserved ¼ cup hazelnuts. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then remove it from the pan. If using jam, slice the cooled cake horizontally through the center, spread the jam evenly over the bottom layer, and top with the upper layer. Before serving, dust with powdered sugar. BUCKWHEAT AND HAZELNUT CAKE Recipe by Megan Westerberg Photo by Iris Boettcher
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4 | FALL 2026 EDIBLE CENTRAL OREGON THE FUTURE OF FOOD IS LOCAL ediblecentraloregon.com Telling the story of local food, drink & farms, season by season. Subscribe now to never miss a moment. JOIN THE MOVEMENT ™ edible CENTRAL OREGON
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