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information2share · 4 years ago

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20 local books to read over your winter break in Tucson

Just because you can't make immediate travel plans right now doesn't mean you can't explore the world as an armchair traveler.

For the last three years, #ThisIsTucson has compiled a list of books with an Arizona connection as part of our Summer Reading Challenge for Grown-Ups. Many of these books are written by local or Tucson authors or are set in Tucson or Arizona. Some explore topics relevant to our region.

This list would be crazy long if we included all 72 titles from the past three years, so we selected a handful that span a variety of topics and genres. However, if you want to see the complete lists for 2020, 2019 and 2018, visit thisistucson.com/readingchallenge.

In the meantime, please enjoy exploring locations including the Highlands of Scotland, the Gulf of Mexico, national parks, our very own Sonoran Desert and so many more.

Goodreads ratings taken on Dec. 11, 2020.

Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona

Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich

Culture of Southern Arizona by Jackie Alpers

Author: Jackie Alpers

Goodreads rating: 4.56 stars; 18 ratings

Arizona connection: Tucson author; Tucson food

Summary (from the library catalog): Cookbook. "A cookbook dedicated to the foods inspired by the region’s beauty and diversity, 'Taste of Tucson' discovers through recipes and photos the unique mix of cultures that create Southern Arizona’s incredible cuisine. Award-winning photographer and cookbook author Jackie Alpers shares her own inspired food creations in this book as well as her favorite restaurants’ dishes, while incorporating the history of the Sonora region, the mysticism and lore, and how it has contributed to the food of the people who live there. Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making Sonora’s most unique savories and sweets, including Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more. For cooks of all levels, from anywhere in the world who love to dine on this Southwestern region’s foods, this cookbook welcomes you to bring Sonora’s best and most iconic tastes into your own kitchen."

The Water Knife

The novel imagines a dystopian Phoenix sometime in the near future when the water has dried up.

Author: Paolo Bacigalupi

Goodreads rating: 3.84 stars; 21,355 ratings

Arizona connection: Set in Arizona/Phoenix

Summary (from the library catalog): Fiction. "The American Southwest has been decimated by drought. Nevada and Arizona skirmish over dwindling shares of the Colorado River, while California watches, deciding if it should just take the whole river all for itself. Into the fray steps Las Vegas water knife Angel Velasquez. Detective, assassin, and spy, Angel 'cuts' water for the Southern Nevada Water Authority, ensuring that lush, luxurious arcology developments can bloom in the desert and that anyone who challenges her is left in the gutted-suburban dust. When water is more valuable than gold, alliances shift like sand, and the only truth in the desert is that someone will have to bleed if anyone hopes to drink."

Vaquita: Science, Politics, and Crime in the Sea of Cortez

Author: Brooke Bessesen

Goodreads rating: 4.37 stars; 81 ratings

Tucson connection: Arizona author

Summary (from the library catalog): Nonfiction. “In 2006, the last of China's Yangtze river dolphins—baiji—succumbed to extinction, and la vaquita marina, a diminutive porpoise endemic to the Upper Gulf of California, quietly and without fanfare inherited the title of world's most endangered marine mammal. Unlike many other critically endangered species, the vaquita is not hunted. Nor is its habitat disappearing or degraded. The species is even protected by law. Why then have its numbers plummeted to near extinction when few humans have seen it live in the wild? The answer lies in a shadowy mix of international cartels, fishermen entrapped by politics and culture, and an unlikely fish called the totoaba. In this haunting story, Brooke Bessesen sets out to Mexico's Upper Gulf region to untangle the intricacies of the biology, acoustical science, and international intrigues behind the vaquita's decline. She interviews townspeople, fishermen, politicians, scientists, and activists, teasing apart a complex story filled with villains and heroes, a story whose outcome is unclear. When diplomatic and political efforts to save the little porpoise fail, Bessesen follows a team of veterinary experts in a binational effort to capture the last remaining vaquitas and breed them in captivity—the best hope for their survival.”

Insignificant Events in the Life of a Cactus

Author: Dusti Bowling

Goodreads rating: 4.33 stars; 13,957 ratings

Tucson connection: Set in Arizona; Arizona author

Summary (from the library catalog): Fiction. "New friends and a mystery help Aven, 13, adjust to middle school and life at a dying western theme park in a new state, where her being born arm-less presents many challenges."

The Lost Letter

Author: Jillian Cantor

Goodreads rating: 4.22 stars; 9,679 ratings

Tucson connection: Tucson author

Summary (from the library catalog): Fiction. "Austria, 1938. Kristoff is a young apprentice to a master Jewish stamp engraver. When his teacher disappears during Kristallnacht, Kristoff is forced to engrave stamps for the Germans, and simultaneously works alongside Elena, his beloved teacher's fiery daughter, and with the Austrian resistance to send underground messages and forge papers. As he falls for Elena amidst the brutal chaos of war, Kristoff must find a way to save her, and himself. Los Angeles, 1989. Katie Nelson is going through a divorce and while cleaning out her house and life in the aftermath, she comes across the stamp collection of her father, who recently went into a nursing home. When an appraiser, Benjamin, discovers an unusual World War II-era Austrian stamp placed on an old love letter as he goes through her dad's collection, Katie and Benjamin are sent on a journey together that will uncover a story of passion and tragedy spanning decades and continents, behind the just fallen Berlin Wall."

source - https://thisistucson.com/tucsonlife/20-local-books-to-read-over-your-winter-break-in-tucson/article_c2973db8-3b3c-11eb-91f2-8f4c859a07a3.html

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payment-providers · 5 years ago

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New Post has been published on https://payment-providers.com/making-money-when-it-rains-iguanas/

Making Money When It Rains Iguanas

Dale Carnegie, America’s first self-help guru and author of “How To Win Friends & Influence People,” famously coined the phrase “when life gives you lemons, make lemonade” as a practical aphorism for dealing with adversity.

But this week, the people of Florida have an unusual rejoinder. Lemons they know how to deal with – the state is the nation’s leading producer of citrus fruits and its third-leading producer of lemons (following California and Texas). It is also the nation’s main producer of fruits for juicing, so Floridians are literally the leading experts in making lemonade out of lemons.

But what to do with frozen iguanas raining down from above? There’s no easy and obvious aphorism for that one.

Yet that was the situation on the ground this week in Florida, where an unexpected cold snap caused a truly unusual natural phenomenon – and a very unexpected commerce opportunity.

Dubbed the Sunshine State, Florida is home to iguanas and citrus trees for the same reason: It’s warm year-round, and both the animals and the fruits are highly sensitive to cold. Hence, a sudden temperature dip in Miami on Wednesday morning sent the temperature crashing to the 40s – a reading our northern readers will likely scoff at, but a frigid result for Miami, where it hasn’t been that cold in nine years. According to the National Weather Service, the wind chill brought the perceived air temperature down to the mid-30s.

“After a frigid start to their Wednesday morning in Florida, where freeze warnings and wind chill advisories are in effect across all of the Sunshine State, a return to more typical weather is expected,” the weather service said via a tweet.

That may have been one of the NWS’ most informative tweets, but it was not the best one they sent out. No, the best tweet was about the weird reality that emerged on Tuesday afternoon as temperatures started to fall – taking the iguanas down with it.

“This isn’t something we usually forecast, but don’t be surprised if you see iguanas falling from the trees tonight as lows drop into the 30s and 40s,” the weather service tweeted. “Brrr!”

The tweet followed up with advice that people leave the iguanas alone, because more likely than not they were stunned and simply lost their grip on the tree branch. Once they warm back up, adult iguanas will generally reanimate. Younger, smaller iguanas often will not make it.

“Iguanas are cold-blooded. They slow down or become immobile when temps drop into the 40s. They may fall from trees, but they are not dead,” the weather service said.

We’d like to report that people mostly stayed away from the iguanas as they rained from the skies. But we can’t. We can report, however, that the good people of Florida are extremely inventive. As it turns out, when life hands them iguanas – frozen and stunned, or possibly dead – they make skewers.

As it turns out, iguanas are considered an invasive species in Florida – pets brought in by consumers that escaped into the wild and began plowing through local plant life and digging structure-damaging burrows. Since it is legal to kill them as long as it done humanely, they’ve actually become a popular food truck staple in Florida in the last few years, as they can be eaten fried, skewered, roasted or batter-dipped and deep-fried.

And yes, they do taste like chicken, according to local reports.

The taste so much like chicken, in fact, that when the bumper crop of iguana meat showed up on Florida sidewalks earlier this week, a host of advertisements went up on the Facebook marketplace advertising “chicken of the trees” – which, yes, is what they call iguana meat in Florida. They are also referred to as “garrabos,” which is the Spanish word for “iguana.”

Iguanas are commonly eaten in some South and Central American countries and are considered a delicacy in Mexico. Here in the U.S., in the wake of the rare Florida frost, iguanas are going for the bargain price of $1 apiece, already cleaned and gutted.

“People have been eating iguanas since at least 10,000 years ago, when humans reached the New World tropics. It was a readily available, not-too-dangerous food source. It’s always been part of the diet,” William Kern, a professor at the University of Florida, told the Chicago Sun-Times.

Nationwide, iguana is becoming a trendy meat product. Several markets in Washington, D.C. have it shipped straight from El Salvador, while California-based Exotic Meat Markets imports iguana from Puerto Rico and distributes the meat skin-on, skinless and boneless.

One can also be served iguana tableside, according to the Tribune’s reporting. In Los Angeles, the restaurant Sabores Oaxaqueños serves iguana as a tamale. In Coral Gables, Florida, Mexican restaurant Talavera Cocina Mexicana offers “chicken of the trees” in a traditional soup called a pozole.

But whether one buys it tableside or in a market, iguana is generally a costly food source.

Iguana sausage will cost you $14.99 a pound at the Exotic Meat Market. A “jumbo” iguana, on the other hand, costs $259.99.

Or you could save roughly $259 and buy a Miami flash-frozen iguana, though the experts strongly recommend against it.

“You have to really harvest it in the proper way and slaughter it properly, because normally it would have salmonella,” said Amy Simonne, a food safety specialist at the University of Florida. “In terms of cooking and preparing, it’s just like when you prepare chicken and beef products. You have to keep the product from cross-contamination and cook it properly to the right temperature.”

So even if it’s raining iguanas, perhaps steer clear of harvesting one in the wild and turning it into a skewer dish. Maybe just let it be and hope it wakes up and runs away when the sun comes out. And if you can’t afford the $260 to buy your own certified jumbo iguana for this weekend’s BBQ?

Well, they do say it tastes like chicken, so…

Maybe stick with the chicken.

——————————–

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nwbeerguide · 7 years ago

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Stone Brewing releases a limited-edition series of barrel-aged beers, made with something familiar.

Press Release

ESCONDIDO, CA (December 13, 2017) – The 2017 year of beer culminates this December when Stone Brewing releases a bounty of barrel-aged beers. Long-time fan favorites, including Stone Imperial Russian Stout and Stone Sublimely Self Righteous Black IPA, return with new depth, character and complexity, thanks to the attention of Stone’s talented small batch brewers – the wild and crazy denizens of the Stone Mission Warehouse. “I love experiencing how our brewers can transform a beer that I know so well into something completely new,” said Greg Koch, Stone Brewing executive chairman & co-founder. “They’ve taken painstaking efforts to procure the best barrels and have taken immaculate care of these rarities, some aging for almost a full year. The outcome will, no doubt, amaze whether you choose to drink them now or cellar them.” Stone’s 2017 Small Batch releases include: 2016 Stygian Descent: Stone Sublimely Self-Righteous Black IPA aged in rye whiskey barrels & bourbon barrels – Balanced dark chocolate, oak, dried fruit and citrus tones accent the spicy rye and sweet bourbon barrel notes that complete this masterfully aged transformation. 12% ABV Dogfish Head / Victory / Stone Saison du BUFF aged in Red & White Wine Barrels – Cherry and tropical fruit-like flavors and aromatics come from the addition of three strains of Brettanomyces. Oak notes and tannin add body and mouthfeel. While herbal components of the beer are toned down after extensive barrel aging, the aftertaste offers a classic funk complexity. 9.3% ABV 2016 Xocoveza Charred: Stone Xocoveza mocha stout aged in bourbon barrels – Time spent in bourbon barrels gave the base stout beer additional layers of caramel-like and vanilla flavors. Charred oak and toffee engulfs the palate on the first sip. Combined with fresh spices, lingering pasilla pepper and soft oak flavors persist through an exceptionally long finish in this intensely rich and satisfying beer. 9.6% ABV 2017 Fyodor: 2016 Stone Imperial Russian Stout aged in bourbon barrels –This beer boasts rich coffee alongside bitter and milk chocolate flavors. Dark charred oak, rich vanilla and caramel from the bourbon barrels elevate and further enhance the ultra-intense taste of the original beer. 13.5% 2017 Mikhail: 2016 Stone ESPRESSO Imperial Russian Stout aged in bourbon barrels – Coffee flavors abound. Rich caramel and vanilla flavors from the bourbon barrel aging add layers of complexity, a touch of sweetness and a vibrant dark fruit finish. 13.5% ABV There’s a short window of time to acquire these master works. Luckily, it’s a window of time with plenty of excuses to share great beer among family and friends. The 2017 Small Batch Releases will be in stores throughout the month of December and into the New Year, available nearly nationwide. Filter by “Stone Small Batch Releases” on the Stone Brewing Beer Finder. All beers, packaged in 500ml bottles, can be enjoyed fresh or cellared for future occasions.

HOLIDAY PAIRINGS

Dogfish Head / Victory / Stone Saison du BUFF aged in Red & White Wine Barrels: Roast Turkey, Cranberry Dressing, Herb-Roasted Pork, Cherry Pie, Orange Olive Oil Cake* 2016 Stygian Descent: Holiday Sugar Cookies, Rhubarb, Chocolate Pudding Pie, Gingerbread 2017 Fyodor: English Christmas Pudding, Roasted Nuts, Prime Rib, Wild Meat Ham with Cranberry Mousse** 2017 Mikhail: Turducken, Smoked Ham, Smoked Salmon, Chicken Leg Filled with Wild Meat**, Pecan Pie, Peanut Brittle 2016 Xocoveza Charred: Tamales, Pozole, Half a Goose Roasted & Braised with Chocolate**, Lumpia *Pairings available at Stone brewing World Bistro & Gardens – Liberty Station. Menu available here. **Pairings available at Stone brewing World Bistro & Gardens – Berlin. Menu availablehere.

...

ABOUT STONE BREWING

Founded by Greg Koch and Steve Wagner in 1996, the groundbreaking San Diego-based Stone Brewing is the 9th largest craft brewer in the United States. Recognized as an award-winning, industry leader, Stone has been listed on the Inc. 500 | 5000 Fastest Growing Private Companies list 12 times, has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. The multifaceted company is the first American craft brewer to independently build, own and operate their own brewery in Europe (Berlin, Germany), and also opened a production brewery in Richmond, Virginia in 2016. Known for its bold, flavorful and largely hop-centric beers, Stone has earned a reputation for brewing outstanding, unique beers while maintaining an unwavering commitment to sustainability, business ethics, philanthropy and the art of brewing…and pledging never, ever, sell out to the man. For more information on Stone Brewing, please visit stonebrewing.com or the company’s social media sites: Facebook, Instagram, Pinterest and Twitter.

from News - The Northwest Beer Guide http://bit.ly/2B16Ai5

#Beer #News #Brewery

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gtfovacations-blog · 6 years ago

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Bend, Oregon is the West Coast’s Secret Outdoor Sports Paradise

Cindy Wright of River Wright Photography/Visit Bend Facebook What if there were a place where you could wake up in the morning and ski, whitewater raft in the afternoon, and enjoy a round of golf or hiking in the early evening? There is. Bend’s location in the high desert — with the Cascade Mountains to the west, open desert to the east, and volcanic monuments to the south —puts this central Oregon city at the perfect confluence of mountain, forest, river, and plain, making it one of the few West Coast locations suitable for nearly every outdoor sport you can imagine. Here are the best outdoor things to do in Bend, as well as the best places to stay, eat, and drink while you’re in this secret sports mecca.

Play

When it comes to outdoor recreation, Bend is a big hitter. Check out all its many options, from rafting to biking to hiking. White Water Raft the Big Eddy The Deschutes River is a major tributary of the Columbia and is responsible for draining almost all of the Eastern flank of the Cascade Mountains. That means water, and lots of it. In the spring, when snowmelt rushes down from the peaks of the Cascades, the river runs especially high, creating the perfect proving ground for novice and expert whitewater rafters alike. Bend’s Sun Country Tours will pack you up, provide you splash suits, and drive you to the Deschutes’ best rafting sections: the Big Eddy. There, experienced guides will lead you on an three- (or more) mile adventure through still spots bound by beaver dams and ancient lava flows and over rushing, white-knuckle Class III rapids. The water’s cold, the scenery is beautiful, and the trip is a perfect way to spend an afternoon. Ski Down a Volcano

Chase McPeak/The Manual Bend’s closest ski resort is located at the base of Mt. Bachelor, a dormant volcano. Because of the mountain’s steady cone-like topography and elevation over 9,000 feet, Mt. Bachelor is one of the only mountains in the world that you can ski down every single face — and from the summit, no less. Yes, a chairlift will take you within a short hike of the mountain’s peak, where you can head north, south, or east down the slopes. Challenging enough for expert skiers with plenty of lazy green runs for beginners, Mt. Bachelor is the type of place you can take the whole family. And, with over 450 inches of snow a year and a steady mid-winter base of 150 inches, Mt. Bachelor can be skied from fall to late spring. In fact, Bachelor’s 2018 closing date was May 27. Mountain Bike Dense Forests

Next to skiing, there’s no better way to careen down a steep mountainside than on a bike. Just outside of Bend, Cog Wild tours will take you on a few downhill doozies and cover transportation, bikes, and snacks. Cog Wild leads mountain biking enthusiasts on a full-day run from Mt. Bachelor all the way down to Bend. Trails are mostly composed of packed, Central Oregon dirt and weave through new- and old-growth forest. With plenty of options for every skill level, Cog Wild works with you and your biking companions to create the most appropriate, thrilling, and adventurous trip possible. Not into biking in the heat? They also offer winter fat bike tours. Play a Round of Golf (or Two)

Tetherow It may come as a surprise to some that there are over 30 golf courses in Central Oregon, many of them just outside of Bend proper. One of those is located at Tetherow Resort, a recent addition to Bend’s resort lineup and one that takes its design cues from lodges, cabins, and the high desert. Open from April to November, the 18-hole championship, semi-private course was designed by David McLay Kidd, the award-winning architect of Bandon Dunes and Castle Course in Scotland. Another great golf option in the area is Sunriver Resort. For all your options, take a look here. Hike on Dragon Glass

Wikimedia Commons It’s easy to think of Jon Snow from Game of Thrones when hiking at Newberry Volcanic Monument, just south of Bend in Deschutes National Forest. From massive, obsidian (dragon glass!) flows that you can walk on (just don’t take the rocks!), to lava tubes (which you can tour with Wanderlust Tours), to standard forest and hill-hikes, the 54,000 acre National Monument is a geology buff’s dream. And, at 12,000 acres (about the size of Rhode Island), the volcano is still very much alive and well. Think about that when hiking up to the caldera.

Eat

After all that hiking, biking, whitewater rafting, and golfing, stomachs will be empty and food will be needed. Luckily, Bend — like Oregon’s best-known city, Portland — is an up-and-coming food town. From steakhouses to breakfast joints, there’s something for every person and palette. Drake

Drake Think Parisian bistro meets local neighborhood diner-cum-steakhouse, and that’s close to the atmosphere, food, and service at Drake. With dishes like citrus- and brown sugar-brined pork chops, grilled beef tenderloin, and buttermilk fried chicken, Dungeness crab cakes, and salt-roasted marrow bones, Drake offers up expertly cooked meats in a quiet, casual atmosphere. Drake is also no stranger to elevated mixology. The proof? A sazerac composed of duck fat-infused rye, absinthe, sugar cube, and Peychaud bitters. The Blacksmith

The Blacksmith/Facebook What happens when an old blacksmith shop (which is reportedly haunted) becomes a modern, from-scratch kitchen and steakhouse? You get Bend’s Blacksmith. Leather booths and banquettes, along with low-lighting and dark walls, make for a very old-boys club feel. The food also adds to this atmosphere in the form of steak and fries, surf and turf, and the Blacksmith Signature Tomahawk, a 24-ounce, bone-in ribeye that is bacon-glazed and topped with foyot and gremalade with preserved lemon, lavender, and minced shallots. Looking for a drink to go with that giant steak? Try the Austin’s Anvil, a take on the Manhattan with Bulleit Rye whiskey, Bordeaux cherry juice, orange bitters and simple syrup over ice with a cherry and orange garnish. McKay Cottage

Chase McPeak/The Manual Before hitting the slopes or the rapids, a full stomach is a requirement. McKay Cottage can easily help with that. The best place for breakfast in Bend, McKay’s morning menu consists of all the favorites done especially well. From the standard American breakfast of eggs, bacon, potatoes, and toast to sweeter fare like lemon ricotta pancakes with fresh summer berries to heartier dishes like salmon hash to any kind of omelette that can be imagined, McKay’s Cottage will not disappoint when 7 a.m. rolls around and there’s a full day of mountain biking ahead. Fun fact: The cottage was moved to its current location in 1973. Spork

Spork In Oregon, it should come as no surprise that some of the best restaurants used to be food carts. Spork is no exception. Beginning life in an Airstream Tradewind, it wasn’t long before Spork’s popularity necessitated a more permanent location. Now, with a brick-and-mortar location and a huge line out the door for every dinner service, Spork is one of Bend’s most in-demand restaurants. A discordant, but altogether pleasant mash-up of Latino, African, and Southeast Asian foods comprise the menu. Think dishes like spicy pork noodles (warm rice noodles, fish sauce, fried pork shoulder, peanuts, cilantro, fried wontons, bean sprouts and more) and pozole rojo (a Mexican stew). In short, head to Spork for wild flavor combinations available nowhere else in the Pacific Northwest. Sparrow Bakery

The Sparrow Bakery Breakfast sandwiches, lunch sandwiches, pastries, and bread. That’s all Sparrow Bakery does and that’s all they ever need to do. A cult favorite of Central Oregon, Sparrow Bakery’s beignets are a miracle and the baguettes could bring a Parisian to tears. We recommend the chouquettes, aka sugar topped pastry puffs.

Drink

What is food without drinks? For the parched, Bend has plenty of breweries, bars, and beer halls to slake your thirst, but the following two destinations are standouts. Crux Fermentation Project

Chase McPeak/The Manual Good beer, good food, and a great location all contribute to Crux Fermentation Project being our pick for the best brewery in Bend. With every type of beer imaginable (sour, saison, IPA, pilsner, imperial IPA, American stouts, lagers, and porters), Crux has a pint for everyone. On top of the badass brews, Crux Fermentation also offers up some of the best pub grub in the area. Do not leave without ordering the charcuterie board and the pretzels. Trust us on this one. 10 Barrel Brewing

10 Barrel Brewing Company/Facebook Since its opening in 2006, 10 Barrel Brewing has expanded to include brewpubs in several other states (Colorado, California, and Idaho) in addition to its flagship brewery in Bend and a few outposts in Portland. Year-round beers include Apocalypse IPA, Joe IPA, and Out of Office (a hoppy pilsner). With a fantastic outdoor patio and pub food (think pizza, burgers, fish and chips, and other sandwiches), 10 Barrel Brewing is the perfect spot to drop in for a little apres ski (or raft or hike or bike). Order the cast iron cookie pie to top it all off. Don’t worry, all those calories can easily be burned off in Bend.

Stay

While there are plenty of great places to stay in Bend’s city center, the best places are found outside city limits, closer to the mountains, rivers, and trails. Tetherow

Tetherow Located between Bend and Mt. Bachelor, Tetherow Resort is a combination hotel, vacation rental, and permanent community. Flanked by the previously mentioned golf course and with pristine views of the Cascade Mountains, Tetherow is the perfect place to lay your head if you’re heading up the mountain for skiing, snowshoeing, or other snow sports. Each resort room offers plenty of storage space for your skis, boots, and other winter gear without spilling into the room’s living space. A clubhouse, three restaurants, fitness center, and outdoor pool and hot tub round out the Tetherow’s amenities. Sunriver Resort

Sunriver/Facebook With 300 days of sunshine a year, Sunriver Resort, just south of Bend, is another great option to rest your weary bones between running rapids and bombing down hills. Much like Tetherow, Sunriver offers hotel rooms, vacation home rentals, and permanent living communities. A fantastic spa with men’s only hot tub, steam room, and sauna provides ample options for relaxation, while the resort’s multiple eateries fill even the emptiest of stomachs. Rooms include fireplaces, balconies, and rustic charm all wrapped in a clean and modern package. Riverhouse on the Deschutes

Riverhouse on the Deschutes Built on either side of the rushing Deschutes River, Riverhouse on the Deschutes is located just five minutes north of downtown Bend and 30 minutes from Mt. Bachelor. Rooms are spacious and many having direct views to the river (which also means the calming sound of water if you open your window); all have fireplaces. Riverhouse’s restaurant, Currents, is a fantastic dinner option with an unbelievable view of the river and local dishes such as stuffed Oregon rabbit loin and Oregon albacore tuna make the most of the state’s bounty of beautiful ingredients. Bunk and Brew Hostel

Bunk + Brew Hostel For a place decidedly less fancy than the above, check out Bunk and Brew Hostel. As one of our writer’s described Bunk and Brew: “This sustainable retreat is a part of the City of Bend’s Registered Historic Society and was remodeled by its new owners (and avid explorers at heart), Frankie and Jota (or “J” in English) to become an affordable lodging option for wanderlust travelers …. Book a room or bunk for as little as $39 a night, plus free breakfast — hello fresh-baked bread — free city maps, and linens and towels included.” For traveling on the cheap, you can’t get much better than this. Take heed, ski bums! Read the full article

#Outdoorsports

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