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[thestoriesofplace]

Redwood Sorrel shines silver from damp dripping fog. 

[thestoriesofplace]

Can you name that mountain?

[thestoriesofplace]

An environmental studies class from the University of Oregon teams up with the Long Tom Watershed Council to learn a little bit more about restoration work in the Willamette Valley. These energetic students spent one beautiful January day planting willow and spirea stakes at a landowner’s property along Coyote Creek.

More images: www.longtom.org/volunteer-stewardship-day-along-coyote-creek/

[thestoriesofplace]

A Sisters High School student basks in the cleansing waters of Whychus Creek as she draws inspiration for a class assignment. Through The Upstream Project, the Upper Deschutes Watershed Council engages over 3,000 students in place-based watershed education each year. They believe that a connection to place is essential to growing a sense of stewardship in these young minds.   Whychus means “the place we cross the water.”

[thestoriesofplace]

What does making history look like? It looks like hard work, collaboration, and gratitude. In February of 2014 a group of collaborators gathered for the announcement of the first fish to ever be proposed for delisting from the Endangered Species Act due to recovery. In 2015 the Oregon Chub was officially delisted.

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To those who work tirelessly as stewards of working landscapes, the High Desert Food and Farm Alliance works for you. Program Director Meiko Lunetta (top center) walks and talks with fifth generation rancher Ron Miller and a family friend ranch hand. Vaquero Valley Ranch and Cattle Company - Prineville, OR.

[thestoriesofplace]

Happy cows make tasty cheese. Cada Dia Cheese is of the highest quality because “the milk goes straight from cow to kettle,” says Char the Dairy Queen - Prineville, OR.