RoxyAnn Wines - A Harmonious Collaberation

Oregon Wines: At the signing of the Declaration of Independence in 1776, it was stated, "We must all hang together, or assuredly we shall all hang separately." RoxyAnn Winery and the Parsons family that owns the winery and the vineyard that supplies the wines' grapes, understand the power of this concept. Stewards of this incredible piece of land since 1908, the Parsons family has fostered collaboration and harmony for over 100 years.

First, starting with the land. The 200 acre farm sits just inside the city limits of Medford, Oregon. Its proximity to this larger metropolitan area, means that the company focuses every day on conserving the land for the health of future generations. Beyond location, RoxyAnn is now a Low Input Viticulture and Enology (LIVE) farm. This simply means that the farm creates and maintains quality fruit production by using sustainable agriculture practices. While the title may be simple to explain, rest assured, the designation is extremely difficult to attain.

RoxyAnn fosters other important collaborations as well. Michael Donovan, spokesperson for the winery, notes that the organization is all about working with others. "We are very much about the promotion of the entire southern Oregon region. The Southern Oregon Wine Tours and the Oregon Wine & Farm Tours are just two organizations that are working together to raise awareness of the quality of food, wine, and farm producers in this area. Additionally, throughout the 2009 summer RoxyAnn is sponsoring a local farmers/growers market that will be located near our tasting room on Wednesdays and Fridays from 2 - 6 p.m."

While the focus is on harmony with the land and its neighbors, RoxyAnn hasn't lost sight of its original intent; producing award-winning wines with sustainable vineyard management. If you would like to taste some of their incredible wines, the tasting room is open from 11 a.m. thru 6 p.m. daily and is located at: 3285 Hillcrest Rd, Medford, Oregon. Phone 541-776-2315 for further information.

Photos copyrighted by RoxyAnn Winery & Vineyards

Rising Sun Farms: A Delicious Twist of Fate

Oregon Artisan Foods: History often reveals that people start companies through simple twists of fate. Rising Sun Farms, a 25 year old southern Oregon artisan food producer, is no exception. Owner Elizabeth Fujas talked to us about the serendipity that lead to the company's beginnings. "My husband, Richard, and I were sailors. We traveled all over the world. During those travels we often shopped for our food in European markets--which meant fresh, organic, local-sourced produce. When we came back to the states, we were struck by the fact that most of the grocery stores here trucked their food from hundreds of miles away and that there was very little organic produce available...remember this was over 25 years ago."

"We landed first in Canada but the winters there were too long for us. In the house we were renting was a set of encyclopedias. We didn't know a thing about farming but we knew what we wanted weather-wise and saw the real lack of quality produce being offered. So we dug through the encyclopedias and came across Oregon--first trying the Hood River Valley--and then settling on the Rogue Valley. What attracted us to the area was the great weather for crops and excellent, healthy soil conditions."

Another unique twist steered Richard and Elizabeth into growing herbs...the wild animals surrounding their farm didn't eat the herbs but they ate everything else the two tried to grow! "I recalled a good recipe for making Pesto and started with that. Then, the chefs that I delivered the fresh herbs and pesto to started asking if we could grow and dry tomatoes. Again, a tomato is not really a vegetable that animals like to munch on so we started growing organic tomatoes."


When asked how they came up with their unique, award-winning recipes for their cheese tortas, Elizabeth divulged another story. "Early on, we were invited to show our products--pesto and sun-dried tomatoes--at a food demo at the Nieman Marcus in Dallas, Texas. I was trying to figure out a recipe that would use both products and came up with this layering technique. Richard Marcus loved it and the rest is history!"

Rising Sun Farms is a one-of-a-kind organic farm located in Phoenix, Oregon. The company produces healthy food utilizing the highest quality clean ingredients. Not only good for you but award-winning too! Check out their retail outlets by clicking here. The Fujas just opened their own tasting room located at 5126 S Pacific Hwy, Phoenix, OR. The tasting room is open daily 10 a.m. to 5 p.m. Call 541-535-8331 (x) 201 for more information.

An interesting side note, White Water Warehouse offered Rising Sun Farms cheese tortas to our rafting and hiking guests for pre-dinner snacks before we even knew they were a southern Oregon company--pretty cool!

Photos courtesy Rising Sun Farms

Prospect Hotel: A Historic Experience

Oregon Hotels: Southern Oregon's Prospect Hotel is steeped in history. From its beginnings in the early 1880s, the hotel was a convenient stopping point for folks traveling to Crater Lake. In 1909, when President Theodore Roosevelt declared Crater Lake to be one of the wonders of the world, the hotel's guest book showed travelers arriving from as far away as Italy, France, Germany, Hungary and Russia. Many of the United States most prominent citizens also overnighted at the hotel, including William Jennings Bryan, Zane Grey, John Muir, Jack London, Gifford Pinchot, President Roosevelt, and President Herbert Hoover.

Prospect Hotel's current owners, Fred and Karen Wickman, remain amazed at the diversity of their guest list. "We have owned the hotel for four years now, and each year are struck by how far guests have traveled to experience Crater Lake and the natural beauty that surrounds us in southern Oregon. It is a real privilege to serve them and inform them about the many things to do while vacationing here. "

And if you love to hike, this is the place to be. Karen says they keep a 3-inch thick binder in the hotel office that's full of nearby hiking trail maps. "We're always happy to make recommendations and copy maps for any guest eager to explore the area," says Karen. One such hike is a 15-minute walk from the hotel to Pearsoney Falls, a 20-foot waterfall located along Mill Creek which runs behind the hotel. Karen has a personal favorite place to visit, though. "I love to send guests out to Imnaha Springs. The springs bubble up through lava rock into a large meadow filled with wildflowers and moss and it is only about a 15 minute drive from the hotel."

For more information and rates on this unique Bed & Breakfast and Dinner House, check out their website or call them at 1-800-944-6490. Fred and Karen are true innkeepers--always happy to talk to you! Located at: 391 Mill Creek Dr, Prospect OR.

Photos courtesy Prospect Hotel

Rogue River Trail Hiking Slideshow

Oregon Hiking: These boots were made for walk'in and that's just what they are doing on White Water Warehouse's Rogue River inn-to-inn hiking trips...

Make a Smilebox slideshow

Galice Resort - Center of the Rafting Universe!

Oregon Resorts: What is it about this funky southern Oregon destination that keeps people coming back for more? Must be that Galice Resort is in the center of it all! Debbie Fine, owner and operator of the Resort details what makes the location so special. "Our staff works hard every day to provide the essentials to our valued guests. We offer multiple lodging options, a full-service restaurant, small retail store, rentals, day rafting trips, shuttle services..all located on the banks of the beautiful Rogue River. We provide a friendly voice for customers (or non-customers) seeking advice and counsel about the area. We make it our top priority to serve those who call or come visit during the months we are open and operating."

Galice Resort is the launching point for many of our White Water Warehouse clients. It is generally the first stop before the Rogue River hiking, rafting, or kayaking trip begins. Forget your sunscreen?...no problem. Didn't purchase that fishing license?...got it. Craving a soft-serve ice cream cone?...it's yours.

The resort is open from May 1 through the end of November each year. But, if you want to book lodging there, call or email them early. They offer such a convenient location that guests frequently book a couple years in advance for the most prized rooms and times. The Resort just launched a new lodging booking service. Super easy and super convenient. Check it out by going to the home page for Galice Resort and clicking on "Check availability/Make a Reservation" button. Or, give them a jingle on the phone by dialing: 541-476-3818.

Our friends at the Resort will soon become yours too!

Oregon Retreat & Travel 2009

Oregon Retreats: The Oregon-Idaho Conference of the United Methodist Camp & Retreat Ministry has chosen White Water Warehouse to lead a 2009 Rogue River Trail hiking trip. The May hiking adventure is featured in the Conference's adult specialty retreat and travel events for 2009. The hiking trip will begin on May 31 and Reverend Bill Hays (who has also been a WWW river and trail guide for over 6 years) will lead the hike and serve as Dean of the trip.

Trekkers will explore the wild and scenic Rogue River canyon--hiking by day with raft support (so no heavy backpacks) and enjoy the comfort of wilderness lodges each night. Bill is very knowledgeable about the river, its canyon, wildflowers, animals, geology, and history.

Call White Water Warehouse's office at 1-800-214-0579, or check out the United Methodist Camp & Retreat Ministry website at: www.gocamping.org for a lot more information on this unique adventure. You can also call the Conference's offices to register at: 1-800-593-7539 ext 43.

Standing Stone Brewing Co: Stands Above the Rest

Oregon Microbrewery: Oregon is known for its top-notch microbreweries but southern Oregon's Standing Stone Brewing Co. delivers more than just quality brews. In 1996, two brothers, Alex and Emile Amarotico, conceived the idea of Ashland's Standing Stone Brewery. Not only did they want to focus on producing premium beer but the two were also interested in providing quality, local-sourced food items in their restaurant. Their dream became a reality in August of 1997.

Today, the Brewery and Restaurant stand as a leader in energy-saving improvements and engaging ways to reduce natural resource consumption to meet their long-term goal of operating with zero net energy use. Alex states that their philosophy is: "you can do well by doing good. We have always wanted to make environmentally responsible choices, and sometimes economics can compete for doing the right thing. But, at this point, our customers are expecting us to push the envelope towards a more sustainable operation."

We asked Alex about the Standing Stone name..."Standing Stone is a loose translation of 'Pilot Rock.' The native Takelma Indians called it 'tsin tsat tsaniptha,' which means 'stone stands up.' We at one time were using the name 'Pilot Rock Brewing Co.' and decided to change the name to something with a stronger trademark.

Future plans for this amazing brewery and restaurant? "Local sourcing of the products we sell has the biggest impact towards a sustainably run business and community! Not only do we continue to grow our bank of locally grown and produced products, we have a goal of raising our own cattle, bison, sheep, pig, turkey, and chickens at a local farm possibly even owned and operated by us. We have already come so far, but I think we are only beginning," says Alex.

Standing Stone Brewing Company is open 7 days a week. Located at 101 Oak St, in Ashland, Oregon. For reservations call them at: 541-484-2448.

Photo Credits: Standing Stone Brewery and Restaurant

Food Pinnacle: Summer Jo's

Southern Oregon Dining: Our White Water Warehouse guests kept calling our offices raving about this fabulous southern Oregon restaurant. They usually started the conversation with the following, "We were blown away that this restaurant was located in Grants Pass. They offer wonderful, local-sourced, organic meals. And the coolest thing is that the owners encouraged us to wander through the farm fields and look at the produce that the chefs eventually incorporated into our meals!!" This restaurant is Summer Jo's.

Nancy Groth, co-owner of Summer Jo's explains that she and her hubby both worked in the Silicon Valley but had grown weary of the area's hub-bub and purchased the farm that Summer Jo's sits on in 1999. "We fell in love with this farm on a trip to visit my sister who had relocated to Oregon a few years before. We bought it, put in some crops, looked at the outbuildings, and conceived a plan to launch a gourmet-quality organic restaurant using certified organic crops that we grew on-site. Ten years on, it's still very much a 24/7-type of endeavor (we work every day) and we continue to launch complementary side businesses (bakery, theater, farmstand...this year we're raising chickens for certified organic eggs) in order to make the whole thing work."

And work it does. Nancy goes on to say, "In conceiving the restaurant, we had two options: quantity (serving volumes of people at cheaper prices) or quality (serving fewer people at a more premium price). Given our own penchant for healthy, nutritious foods, we opted for the latter. In my mind, it's also a moral issue. I care about my customers. Beyond that, FLAVOR rules and you get the best flavor when you use quality ingredients."

Back to those side businesses. The bakery was launched in 2007 and recently Nancy notes a mercedes-of-an-oven was installed with steam attachments (important for crispy crusts). They bake six types of sourdough artisan breads: Kalamata Olive, Rustic Sourdough, Rustic Whole Wheat, Golden Raisin-Fennel Seed, Rye Caraway; parbaked pizza crusts, and rosemary dinner rolls. You can purchase the breads at their on-site bakery or at 11 other southern Oregon venues including: Rays, Cartwrights, Farmers Market, Gooseberries, Rogue Creamery, Harry and David, ShopNKart, Market of Choice, and Ashland Food Coop.

Summer Jo's represents everything we here at White Water Warehouse value...quality, superior taste, and stellar service! The farm/restaurant is located at 2315 Upper River Road Loop, Grants Pass. You can call them at: 541-476-6882

Photo credits go to Summer Jo's

Hiking Through Oregon's History

Southern Oregon Hiking: Hiking Oregon's Rogue River trail with White Water Warehouse owner and trail guide, Bob Meister, is more than a trek; it is a history lesson. The 43-mile hike lasts for 4 days and 3 nights and winds through some of southern Oregon's richest back country historical and ecological sites.

"The Rogue River-Siskiyou mountain range hike is not only stunningly beautiful but also home to some incredible moments in history. Hikers have a chance to live history by standing on sites where local Indian battles took place, they will discover the ruins of homes where neighbors shot and killed each other over gold mining claims, and even walk through old homesteads where home owners would spend winter months snowed in waiting for food and rations to arrive by wagons coming over the mountains," says Meister. Even the start of the Rogue River trail is historic. The trail head is named after the grave of Martha Leland Crowley, a daughter of a pioneer couple. Martha was buried under an oak tree near the creek in 1846.

As the 40-plus mile trek continues, the trail often shadows the famous wild and scenic Rogue River. Scientists have described this area as one of the most plant diverse ecosystems in the United States--rivaled only by the Great Smokey Mountains. "This hiking experience is like no other...and I have hiked all over the world," says guide Jim Jackson. "You walk through all the glories of nature on the Rogue-Siskiyou trail. The diverse ecosystems are incredible. Hikers see rocky, dry areas, rain forests that are home to some of the most sensitive plants in the world, eye-popping fields of wildflowers, and fragrant wild azaleas lining the riverbanks. It is breath-taking."

The trail hiking season is May through mid-June (because of the moderate temperatures at this time of year). A chain of three rustic fishing lodges conveniently spaced a day's walk apart along the Rogue River makes possible a style of hiking that's the norm in much of the rest of the world but somehow not see in this country: inn-to-inn walking.

You can sign up for these fabulous trips by clicking on: Hiking through History on the Rogue River Trail. Or, call the friendly folks at White Water Warehouse at 1-800-214-0579

Applegate Valley Artisan Breads

Oregon Artisan Breads: Dennis and Pat Larson embody the spirit of southern Oregon's food artisan culture. They are skilled craftspeople producing hand-crafted breads out of Oregon's finest natural ingredients: organic, whole grain unbleached flours, sea salt, pure fresh water from the Applegate river aquifer, and natural sourdough leavening. They bake all their breads in a wood-fired brick oven. All natural, all pure.

The Larson's began their southern Oregon bread baking adventure in 2003 and named their business Applegate Valley Artisan Breads. Their baking operation is located in the little town of Williams, Oregon. Pat says their philosophy on life and baking bread is simple. "Bread cast on the waters comes back to you. The good deed you do today may benefit you or someone you love at the least expected time. If you never see the deed again at least you will have made the world a better place--and, after all, isn't that what life is all about?"

Applegate Valley Artisan Breads sells only wholesale but we thought it was such a quality product we wanted folks to know about their breads. The Larsons are currently working on a new Sourdough French Bread--a request from their former Bay Area customers. Pat says the two think they are 'there' with that product. Customers that have tasted the sample Sourdough say, "Best crust I have ever tasted," and "We enjoyed your new Sour French. It is the best we've had, by far, since leaving the Bay Area."

You can purchase Applegate's breads at the following retail locations: Ashland Co-op Store, Butte Creek Mill, The Rogue Creamery, Plaisance Ranch, and One Fifteen Broiler Restaurant.

While the Larson's only sell their breads wholesale, they do conduct special tours for people interested in their brick oven baking process. Just need to call in advance at: 541-846-0627

Photo credits go to Dennis & Pat Larson of Applegate Valley Artisan Breads