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The Source Weekly newspaper in beautiful Bend, Oregon. Check out the Source Weekly Update podcast for briefs on our weekly headlines, as well as recorded interviews from the stories in our paper.
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In this episode Source Weekly publisher Aaron Switzer spends time with Nate Wyeth, VP of Marketing & Communications at Visit Bend. They talk about Nate's long tenure with the organization and how it has evolved over the years. In the lively conversation the pair also talk about destination management, sustainability, AI, golden retrievers and wanderlust!
This episode of Grand Craft Bend welcomes Cascade Lakes Brewing's owner, Andy Rhine, and brewmaster, Ryan Schmiege. We discuss what's new with Central Oregon's second oldest brewery that's turning 30 years old, craft beer styles that have come, gone, and come back again during that time, and why the Rhine family recently converted it into Oregon's second-ever not-for-profit brewery.
In this Bend Don't Break episode, Source Weekly publisher Aaron Switzer converses with the Executive Director of the Heart of Oregon Corps, Laura Handy. Laura has served Heart of Oregon Corps for 16 years, led the organization for over 10 years, and has extensive experience networking in the community and building solid partnerships with local change-makers. She talks openly about what the young people (ages 16-24) the program serves bring to the community and her joy in interfacing with this age group. Listen up and learn more about the Heart of Oregon Corps tremendous programs.
Source Weekly publisher Aaron Switzer visits with the new executive director of the Center for Business, Industry and Professional Development at COCC, John J. Graham. John talks about his new position and why he was lured out of retirement to take it ... and also dives into AI and the exciting ways he thinks it can change our lives for the better.
This episode of Grand Craft Bend welcomes Crux Fermentation Project's assistant brewmaster, Grand, er, Grant McFarren. With a brewery, er, fermentation project like Crux that has so many plates spinning from new beers using new hops to new locations like its pub in Portland (and perhaps another new spot in Bend), to its surprising best-selling offerings, not to mention upcoming fermented beverages, we spend time covering it all.
Source Weekly publisher Aaron Switzer and Food Editor Donna Britt have a lively conversation with CCI Chef/Educator Thor Erickson. Winner of the 2013 International Association of Culinary Professionals Culinary Teacher of the Year award, Thor talks about his love of teaching, his trip to the White House, his television escapades on Little House on the Prairie and what his next culinary adventure is going to focus on - BBQ!
This episode of Grand Craft BEND welcomes Robin and Todd Clement, founders of Monkless Belgian Ales. The Clements personify a Hollywood love story, if Hollywood was a beer-soaked high desert town that focused on true and truly lovable characters. Whereas the Monkless Brasserie became the brewing company's sequel, we learn about the upcoming Monkless Abbey to complete the trilogy.
February is Black History Month and in this episode, SW publisher Aaron Switzer visits with Marcus LeGrand, Afrocentric Program Coordinator at Central Oregon Community College. The college is hosting events throughout the month including a drum making class, a screening of Blend: On Being Black in Bend and an author event with Tracey Michae'l Lewis-Giggets among other happenings.
In this episode, SW publisher Aaron Switzer chats with State Representative Jason Kropf as he's headed into the 82nd Oregon Legislative Assembly, which convened for the 2024 Legislative Session on Monday, February 5th. Jason represents House District 54 in the Legislature. Elected in November 2020, Jason is currently in his second term of office. Hear Aaron and Jason talk about the issues Jason is focused on and his hope for this current session.
In this episode, Source Weekly publisher Aaron Switzer hangs out with Marieka Greene, the new Events and Financial Development Director at Mt. Bachelor Sports Education Foundation (MBSEF). She has served in this role since September 1st, 2023, but has been involved in the organization, primarily as a volunteer and event participant, since moving to Bend in 2005. Prior to her work with MBSEF, Marieka was a Bend La Pine educator for 17 years. Marieka talks about the legacy of MBSEF and their tentpole events including Bend's iconic Pole, Pedal, Paddle race.
This episode welcomes Mark and Dana Henion who make up two thirds of the owners--and one half of the name--of Van Henion Brewing. The Henions, along with John Van Duzer, launched Van Henion in early 2022 and have been making Bend's most celebrated lagers ever since. They brew on a large, 50-barrel system that could be called "Frankensteined" making it less nimble for small batches, but Van Henion's pedigree and affable owners makes them desirable collaboration partners.
This episode welcomes the Midtown Yacht Club's general manager and beer buyer, Alesha Goodman. This beer bar--which is increasingly a "beyond beer" bar for its non-beer inventory from cider to hard and soft seltzers and other non-alcoholic drinks--is centrally located on 4th Street. How convenient for a spot that aims to be the center of Bend Life with large menus at all seven food trucks. It's also the hub for the 2nd annual Flannel Fest on Feb. 3, a winter warmer ale fest that raises money, food, and warm gear for Bethlehem Inn serving Central Oregon homeless families, and every donation gets raffle tickets to win brewery branded flannels every half hour.
In this episode, Source Weekly publisher Aaron Switzer chats with the new Executive Director of Bend Film, Giancarlo Gatto. Gatto talks about his lifelong passion for film, how Bend Film contributes to our community's well-being and how you can be a part of this incredible community asset. He also talks about taking the advice he's been giving his kids!
Grand Craft Beer: Vance Wirtz, Brewmaster McMenamins Old St. Francis by Source Weekly - Bend, Oregon
In this episode of Grand Craft Beer, cicerone Brian Yaeger kicks off 2024 with Alesong Brewing and Blending’s Matt Van Wyk, whose many hats include owner, brewer, and runner-arounder to get Alesong’s award-winning barrel-aged beers all across Oregon including Bend. While Van Wyk is accustomed to fitting bungs in bungholes, his real specialty is fitting his quixotic, square peg beers (bourbon-aged stouts, cocktail-inspired sours, and farmhouse-style ciders) into the current beer industry’s IPA-shaped round hole.
Corie Harlan is Central Oregon LandWatch's Cities & Towns Program Director and the City of Bend's Core Area Advisory Board Chair. In this lively conversation with Source Weekly publisher Aaron Switzer, Corie talks about her passion to help create Complete Communities. They also talk about what's coming up sooner than later for Bend's Central District.
Following the Oct. 7 attacks by Hamas, two friends in Redmond began to explore a different side of their friendship. Karim Bouris is of Palestinian and Lebanese descent, and his friend Jordan Schiff is of Jewish descent. In this podcast, these two Central Oregonians talk about the challenges and opportunities that the most recent conflict in Israel and Gaza have introduced for them.
Deschutes County Commissioner Phil Chang converses with SW Publisher Aaron Switzer about county-wide issues. Topics include mental health and other social services, the housing crisis and long-range planning for the future. Chang will be back in January for Part 2 for a deeper dive into Oregon's Measure 110, transportation issues and more!
In this episode, Christmas doesn’t come early, it comes year-round via Deschutes Brewery’s Cellar Reserve beers thanks to guest and barrel program manager, Dustin Jamison. Jamison lords over “Oakland,” the portion of Deschutes’ warehouse devoted to oak barrels from which its barrel-aged beers—such as The Abyss, The Dissident, and Black Butte3—emanate from. From bourbon-aged stouts to wine-aged sour beers (to an amphora-aged bockbier), Deschutes’s offerings extend far beyond fresh squeezed IPAs into the realm of decidedly un-fresh wood-aged beers.
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