Camas, WA — The 17th season of the Camas Farmer’s Market begins on Wednesday, June 5th in Downtown Camas. All are invited to celebrate at the official ribbon cutting with Camas Mayor Steve Hogan and founding Board President Shannon Van Horn at 3pm. The 2024 season will bring back fan favorite farmers, artisan food producers, and prepared food vendors, as well as offer free activities for kids, live music, and abundant opportunities for community connection and healthy living education. Opening day will also feature many health and wellness businesses at the Ripple Wellness Health Fair. The market runs each Wednesday, 3 pm-7 pm, from June 5th through October 2nd. Shoppers can find the market at 625 NE 4th Ave, in front of the Camas Public Library.

The market will feature over 50 unique vendors over the course of the 18-week season and highlights the wide variety of foods being grown and produced within the community. Shoppers will find sustainably harvested farm-to-table produce, flowers, berries, and honey, in addition to hand crafted foods including artisanal breads and treats, locally made wines and vinegars, hot sauces, beef jerky, and probiotic beverages. The selection of prepared food available at the market offers something for every taste, including Greek, Hawaiian, new American, Mexican, Italian, and Columbian. Vendors accept cash and credit cards at their booths and participating farms also accept WIC/Senior benefits cards. SNAP beneficiaries can start their shopping trip at the Information booth at the corner of 4th and Everett, to take advantage of the SNAP Market Match Program, where they can receive up to $25 additional match dollars for fresh market produce.

The market will host two new events in 2024. The community is invited to connect with local aid organizations on June 26th from 3 pm-7 pm at the Community Food & Resource Fair within the market. Anyone interested in finding new and interesting local volunteer opportunities will enjoy the Volunteer Fair on August 21st from 3 pm-7 pm. These events are in addition to the longtime favorite market events including Berry Days on July 10th, Veggie Fest & Veggie Derby on August 7th, and the Harvest Festival on October 2nd. For details about all the events at the Camas Farmer’s Market, visit the market Event Calendar.

Many beloved Camas Farmer’s Market vendors will return. Yacolt Farm and Nursery will be back for their eleventh year, with their fruits and vegetables produced with the aid of draft horsepower, in lieu of modern farming equipment.  Grass fed beef and pork ranchers Windy River Livestock will once again offer cuts by the pound, and in special package pricing. Family-run Melted Crumbs will return with their popular menu of handmade Columbian empanadas and lemonades made with local fruit.

This season will also bring many new vendors to the market. Mark Simpson from Wind Acres will share his love of superfoods, and selling his curated selection of microgreens, mushrooms, and heirloom tomatoes. Artisan bread lovers can take home a handmade loaf from Bakehouse Sourdough, owned by small batch baker Kendra Hofseth. Dining options in the market continue to expand, with the addition of Husubis’ Poke Shop. Founder Kim Ngyuen is looking forward to bringing a taste of Hawaii with a touch of PNW to Camas Farmer’s Market Shoppers.

Visitors are encouraged to shop, dine, and connect with their community in the market.  Live music performed by local talent is scheduled each week from 5 pm-7 pm. Kids ages 3-11 can complete a fun educational activity at the Kids Connection Booth and receive a free $2 token good for fruits and veggies from their choice of farm vendors. Community partners will offer different engagement opportunities each week including health screenings, community garden tours, and chef demos.

“We are incredibly excited to be opening our 17th season of the Camas Farmer’s Market!” says Camas Farmer’s Market President Shannon Van Horn. “Each year it continues to get better and better and this year will continue with that trend.  We will be welcoming back many long-time favorites and sure to be new favorites.  We look forward to seeing everyone again and feel lucky to be able to provide local, healthy, sustainable food directly from the farmers, as well as hot dinner options, baked goods, fresh flowers, music, kid’s activities, and our SNAP match program will be back again.  See you on June 5th!”

The Camas Farmer’s Market is generously supported by a grant from the Camas Washougal Community Chest and sponsorships by Title Sponsor Providence Health and Services, Kids Connection Sponsor IQ Credit Union, Partner Sponsors Leaf Guard, Premium Websites, Riverview Bank, the City of Camas, the Downtown Camas Association, Tranquil Tabby Mobil Vet and Washougal Times, and Community Sponsors Blossom Natural Health and Wellness, Fuel Medical, My Gym Children’s Fitness Center, Ripple Wellness, and Washougal Sport and Spine.

The Camas Farmer’s Market is a 501c3 nonprofit organization that provides local and sustainable foods to the community of Camas and beyond. For more information, visit and follow the market on Facebook or Instagram. Get up to date information about events and vendors from the Camas Farmer’s Market newsletter, click here to sign up.

Ponderosa Garage Doors Who said your garage door has to look boring😏😏 Contact Ponderosa Garage Doors today and see what they can do for you. They also give back to the community. Plus, their team has a special! Just mention “Camas Athletics” when you place your order and the team at Ponderosa will donate 5% of the order to Camas Athletics Boosters Club, and it’s a good idea to have your garage doors inspected. Call 360.684.1933. They have a $100 coupon, too. Learn all about it.

Stevenson, Washington — Bringing over a decade of industry experience as a true journeyman, Ryan Blasquez joins Walking Man Brewing.  Beginning in the cellar at Three Creeks Brewing, Blasquez’s career led to four years as Lead Brewer at Bend Brewing Co., to large-scale production during his time with Sierra Nevada Brewing. Ryan’s path ultimately returned him to the Pacific Northwest, where a stint at Double Mountain led to the opportunity to become Walking Man’s Head Brewer.  

In his new role, Blasquez will continue crafting Walking Man’s award-winning classics, including their flagship, Walking Man IPA, Homo Erectus Imperial IPA and the fan-favorite Cherry Stout in addition to developing and brewing his own recipes. With small-batch, hands-on production, focused primarily on producing beer for the Stevenson brewpub, Blasquez will manage brewhouse operations, from procuring raw goods to having finished beer ready to be enjoyed. 

“I hope to honor the legacy of the brand,” Blasquez shares, “while focusing on my love for hoppy, west coast IPAs, well-crafted lagers, and classic Pacific Northwest and English-style pub beers.”  

Walking Man Brewing began with the vision of founder and original Brewmaster, Bob Craig.  He wanted to create a place that embodied the old-world essence of a small community brewpub. Beginning with a three-barrel batch of what became Pale Strider Pale Ale in 1999, Walking Man Brewing became the first microbrewery in Washington State’s Columbia River Gorge.  

International recognition donned in 2006 when awarded two World Beer Cup Gold Medals, including one for Walking Man IPA.  Industry awards continued and popularity of the brand grew, making Walking Man a destination for beer enthusiasts. Walking Man remains the quintessential small-town pub for locals and visitors to enjoy. 

“Over the last twenty-four years, we’ve seen the craft beer industry change tremendously.  While we continue to adapt and evolve, Walking Man remains true to its roots. We’re a small pub in a small town with a small team, striving to craft great beer and create an atmosphere where everyone feels welcome to share what we do.  We are thrilled Ryan is joining us on this journey,“ said Tabatha Wiggins, Co-Owner of Walking Man. 

WALKING MAN BREWING opened the Stevenson brewpub and beer garden to guests in the fall of 2000.  With a 17-barrel brewhouse they produce small batches of hand-crafted beers to serve to guests and distribute in Washington and Oregon.  Open year-round, the pub offers a full menu, seasonal events and a welcoming atmosphere for families, friends and travelers from around the globe. 

Camas Cellars is a brand-new boutique wine bar and bottle shop located in downtown Camas that focuses on bringing Pacific NW wines into one place for customers to enjoy and appreciate. 

Located at 602 NE 3rd Avenue, Unit C, in the recently renovated building that also houses Subway, Camas Cellars also showcases unique imports and will be hosting events with winemakers and winery owners. Additionally, they will be hosting frequent tastings and classes.

Debi Dabasinskas, the proprietor of Camas Cellars, announced, “Our inaugural tasting event is set for Friday, December 1st, in collaboration with Santa Margherita USA. We’ll begin by sampling an array of white wines from Alto Adige, then journey to Lombardia to savor Franciacorte, and conclude in the Tuscany Hills with Lamole di Lamole. My goal is to create an intimate and engaging experience. I’m excited to present opportunities for tasting novel wines and to offer new sensory adventures. In January, we will be launching a wine club with a couple of membership levels including a Founders Club, which will include exclusive tastings and events. Additionally, the club plans to feature wine tastings and possibly dinners that incorporate produce from local farms. It promises to be an exciting and enjoyable venture!”

Most customers are coming in to try a new wine, so Camas Cellars offers wine flights — a red flight and a white flight — where wine lovers may taste four different wines. Additional flights are coming in the next few weeks. 

“For example, we can do a Washington reds flight, Red Mountain, Walla Walla Valley, Horse Heaven Hills and describe the nuances between them,” said Dabasinskas. “We also offer cheese and charcuterie plates and have fresh flowers for sale from a local master gardener. We also feature art from local artists which are offered for sale and the artists will rotate based on a set calendar.” 

If you would like special orders for the holidays, or any time, Camas Cellars can help with this. 

“Let Camas Cellars be your local wine concierge!,” she said.

On Sunday, November 19th, Dabasinskas is hosting a Thanksgiving Wine Pairing Class. Stop by the shop this week to sign up!

“If you’re looking for a specific wine, I can find it for you,” said Dabasinskas. “For specials we will have 10 percent off bottles “to go” on First Friday. On Holiday Sip N Shop, Camas Cellars will offer 20 percent off wine flights and 10 percent off bottles for 21 and over.”

Dabasinskas worked as a District Manager for a very well known Napa Valley winery with properties in Washington, and has 30 years experience in the industry.  She has many certifications including WSET Level 2. 

For customers who want to try something other than wine, Camas Cellars carries Grains of Wrath in cans,” she said. “Camas Cellars is also available for private parties day and evening.”

Please join Camas Cellars this Wednesday, November 15th for the Grand Opening and Ribbon Cutting from 4-6pm! Camas Cellars is open Wednesday through Saturday from 3-9 pm, and will continue to expand its offerings and changes up the glass list frequently. So, if you’re looking for a quiet escape from the stress of daily life, pay them a visit. Visit (it’s under construction). Camas Cellars is a 21 and over establishment. 

Camas Cellars
Camas Cellars

Downtown Camas will be celebrating gratitude for the season during the “Thankful for Pie!” themed First Friday on November 4. There will be pie raffles and tastings, gratitude activities, s’mores roasting, fall crafts, games, and the fan favorite Pie Walk Dance Party, with a selection of prize pies. This event also includes fall-inspired dining and cocktail specials, after hours shopping and art shows.

The Second Story Gallery, located upstairs at the Camas Library, will unveil the first exhibit from the newly formed Artisans’ Guild of Camas. The Guild strives to inspire enthusiasm for arts and crafts through education and exhibition opportunities, and they often participate in artful community engagement at Downtown Camas First Friday events. This exhibit, titled “The Gift of Art,” will feature 18 local artists in many different 2D and 3D mediums. Event goers can enjoy pie and an artist reception at the gallery from 5 pm-8 pm.

Additional activities include:

  • Pie Raffles in participating Downtown Camas businesses
  • Pie Tastings with the DCAat Fuel Medical building, 314 NE Birch
  • The Pie Walk Dance Party, sponsored by Carla Edwards, local Realtor, starting at 7pm with the Downtown Camas Association (DCA) in Journey Church, 304 NE 4th — win a delicious pie or other treat
  • S’mores Roasting (weather permitting) sponsored by IQ Credit Union
  • Fall Crafts for kids at LiveWell Camas, 417 NE Birch, and inside Journey Church  
  • Fill out the “Gratitude Passport” and be entered to win fall themed prizes from the downtown merchants
  • Art Shows & Receptions at Camas Gallery, 408 NE 4th and Attic Gallery, 421 NE Cedar, in addition to the Second Story Gallery reception listed above.

Pick up your First Friday passport and activity list for the evening at the DCA tables in Journey starting at 5pm.

“This First Friday is such an incredible celebration of both gratitude and pie, and who doesn’t love pie?” says Carrie Schulstad, Executive Director of the Downtown Camas Association. “This event has something for all ages and truly brings people together in a way that they can support local, have fun together, and have tasty treats. We are so appreciative for our community that shops local during the holidays, and this event is a great way to kick that off.”

First Fridays are Art, Activities, Dining, and After Hours Shopping themed family friendly events coordinated by the DCA each month of the year to support downtown and bring the community together. For all the information, visit  and


Washougal, WA — 2 Rivers Bar and Grill has completely revamped their summer menu, which includes some amazing small plates, pastas, entrees and greens. Chef Max Whitmore, under the director of owner Michelle Ford, has worked with his team to create some delicious dining options that will please your palate, and ensure many returns.

“I shut down the restaurant for a month to rethink how we did everything; we shook things up,” said Ford. “We’re committed to being part of this great community.”

Whitmore was the chef at 360 Pizzeria and he brought several new ideas to 2 Rivers. 

Lacamas Magazine sampled several dishes, all of which had new twists on traditional cuisine, along with some pleasant surprises.

Small Plates

2 Rivers offers 10 appetizers that are great to eat alone or share. You could even order several and make a fun night with small plates. I sampled the New Orleans BBQ Shrimp, Clam Chowder, and Charred Carrots. 

The shrimp plate is served in a bowl, can almost be eaten like a soup, and has a little bite to it. After you’re done eating the delicious shrimp, you can soak up the sauce-like broth with the toasted baguette that complements the plate.

The Clam Chowder comes with fresh clams, bacon lardon, and jalapeño, and it was a surprising and different take on a traditional soup. We’ll go back and have that again for sure.

One to love vegetables, I had to have the Charred Carrots, which comes with whipped cream, spiced green sauce, and walnuts. Delicious!


2 Rivers offers five pasta options, of which I sampled the Fennel Sausage Ragu.

The Fennel Sausage Ragu is presented quite nicely with housemade fennel sausage, roasted red peppers, fettuccini, oregano and parmesan. There’s enough yummies on this plate to share.

2 Rivers
Ragu and Fried Chicken.


Six new entree options are available, and I sampled the Fried Chicken, which is served with housemate jalapeño cheddar cornbread, along with collard greens and guajilo honey. It’s total comfort food. 

I also sampled the Cast Iron Flank Steak, which comes with horseradish yogurt, roasted beets, fresh herbs and olive oil. The meat is prepared to perfection.

They also offer a full bar with an assortment of wines, beer and speciality cocktails. 

Located at 1700 Main Street in the heart of downtown Washougal at Washougal Town Square, 2 Rivers opens at 2 pm Tuesday through Saturday. They close at 8 pm Tuesday through Thursday and at 9 pm Fridays and Saturdays.

2 Rivers

Opening any business is a challenge, but it doesn’t have to be a pain if you start on the right foot. Sometimes it’s just a matter of having the right information. Read on to explore seven key tips for starting a successful pizza shop so you can get your shop up and running before you know it!

Design Your Menu

Have a solid menu to start with. Consider menu items that you know they will love and that you’re passionate about making. All your food must complement each other and work to have a general theme.

Have a Business Model

Before you open, you’re going to need a business plan so that you can know what is coming in and going out financially. You’ll need to keep track of your finances of how much you pay everyone, what inventory will cost you, rent for the property, taxes, etc. Once you have these aspects figured out, you will be well on your way to starting that pizzeria of your dreams.

Make a Brand

The key to any successful restaurant is in the name and logo, as these allow people to visualize your restaurant and remember your brand. Some companies even go so far as to have personal mascots!

Choose a Good Location

Location is everything with any business, but especially restaurants. Talk to any entrepreneur, and they will tell you the same thing. If you have a location with heavy traffic, you will know that locals will see you. If it’s not a friendly environment, people may not give you a chance. Your location must strike a balance between the right place and the right price before you deciding to invest.

Purchase Your Equipment

You will need to make sure that you have all the necessary equipment to successfully run your pizzeria, such as a proper oven, inventory shelving, a walk-in cooler, etc. If you want to get food out quickly, consider investing in machinery too. For example, you can rapidly achieve the perfect pizza crust with a dough press machine. Planetary mixers and dough sheeters also allow you to get delicious food in front of your customers faster.

Employee Quality Staff

Another factor to be mindful of is who you hire. You’ll want to put potential candidates through the proper vetting process to ensure that you have the right staff. Your team is everything when you first start a business.

Sell and Market

The last thing left to do after you open is to sell and advertise your food. You might put your contact information on the napkins you give out or create business cards that you put on the front desk where people come to pay. You could even pay for extra advertisement methods to really get your name out there.

Starting a successful pizza shop takes plenty of hard work, but for those who love what they do, the process is often worth it. Follow this guide to get you started with the restaurant of your dreams!

Camas, WA — The Camas Boutique Hotel and Natalia’s Cafe, two iconic destinations in downtown Camas, have created a new partnership that blends the best of both enterprises, and provides customers a greater downtown Camas experience.

“We are now providing complimentary breakfast to Camas Boutique Hotel guests,” said Erica Slothower, owner of Natalia’s Cafe. “Hotel guests have several options marked ‘CBH’ on our menu. They just have to bring in their meal voucher, which is provided by the hotel, from 7-9 am daily and they’ll get a complimentary breakfast when they order anything from the menu marked ‘CBH’.”

“CBH” options include the following menu items:

  • CBH Morning Breakfast: Two eggs any style, served with hash browns and toast. $9 value.
  • CBH Mini Breakfast: One egg any style, alongside two strips of bacon or one sausage link, served with hash browns and one slice of toast. $9 value.
  • CBH Four Plain Crepes. $8 value. Add strawberries or blueberries, or raspberries and chocolate, or bananas and Nutella (add $4).
  • CBH Cinnamon Roll French Toast: 1 slice. $7 value

“We’re happy to partner with Natalia’s Cafe,” said Prashant Gupta, co-owner of the Camas Boutique Hotel. “They make excellent food and provide quality customer service, and Erica is the most hospitable and passionate partner.”

Gupta says this new partnership is part of ensuring each Camas Boutique Hotel guest has an optimum experience. He and business partner, Bobby Sachdeva, purchased the hotel a few months ago and continue to make improvements to the historic venue. 

“We want our guests to absolutely enjoy their time with us,” said Gupta. “We know they’ll love the food at Natalia’s Cafe.”

To learn more about the hotel, visit

Camas, WA — Twelve-year-old Camas resident Stephanie Gonzales loves to bake so much she’s turned baking into a business. It’s called Tifi’s Sweet Treats.

The middle schooler has been baking for several years, and focuses on cupcakes, scones, cheesecake cupcakes, pan dulce (Mexican sweet bread), muffins, banana bread, and corn bread. 

“I’ve loved baking for the past few years,” she said. “People just tell me what they want and I make it. My mom taught me, and I’ve learned a lot on YouTube with shows like Natasha’s Kitchen, Domestic Geek, and Stay at Home Chef.”

For now, Stephanie’s sweet treat baking business can be reached at @tifissweetreats on Instagram.

“My aunt calls Tifi so that’s why we named the site Tifi’s Sweet Treats,” she said. 

She wants to start a website.

Her favorites are scones: strawberry and carrot. Her cheesecake cupcakes come in vanilla and chocolate, and she also loves making Funfetti cupcake. Her muffins are available in blueberry, banana, and chocolate chip.

To place your order just send her a DM via Instagram.

Sweet Treats
Pan dulce conchas.
Sweet Treats
Cupcakes by Tifi’s Sweet Treats.

Vancouver, WA — The owners of The Hammond Kitchen and Craft Bar have done it again! This time, it’s called The Cove and the restaurant specializes in seafood. They’ve really done a remarkable job!

At Thursday’s sneak preview, we got to visit this exciting new venue, located at Vancouver’s Tidewater Cove (5731 SE Columbia Way) along the Columbia River, sampling their delicious cuisine while receiving impeccable service.

The modern style restaurant sits right at the Tidewater Cove marina and has stellar views.

Diners may select dishes from the raw bar, which features sushi, crab and shrimp towers, poki, fresh oysters and jumbo peel and eat shrimp.

I started off with their heirloom tomato Ceasar salad (arugula, fresh mozzarella, ceaser dressing, herb pesto, and grated reggiano parmesan). I really enjoyed it. The shrimp tower is exquisite (chopped poached shrimp, seasoned rice, avocado, mango, pickled ginger and aioli).

My entree the wood grilled ora king salmon (charred corn, spinach, asparagus pesto, chimichurri, and warm tomato salad). It’s excellent! 

There’s also a sophisticated wine list, delightful cocktails and beer on draft, along with soft drinks.

The Hammond’s Executive Chef is taking their reins at The Cove, and you will see some familiar faces there, as well. The food is excellent, and the location is a nice escape!

The Cove is open 3-9 Tuesday-Sunday.

Lunch isn’t offered at this time. Stay tuned for changes to the hours.

The Cove
King Orca Salmon.
The Cove
Heirloom Tomato Caesar salad.

Camas, WA — The team at Tommy O’s at the Camas Hotel invites you to ring in the New Year with some delicious brunch options — available this weekend only.

For two days, Friday Jan 1st and Saturday Jan 2nd, from 10 am-2 pm, Tommy O’s is offering six dishes, and four speciality drinks to help you celebrate 2021.

Here’s what they are offering:

  • Huevos Rancheros — Crispy tortillas layered with black beans, cheddar cheese, and rancheros sauce, topped with two eggs and finished with pico de gallo and sour cream.
  • Loco Moco — Hamburger patty, fried onions and steamed rice, smothered in brown gravy and topped with two eggs.
  • Veggie Scramble — three eggs scrambled with pepper, onion, and spinach. Served with your choice of steamed rice, hash browns, or breakfast potatoes.
  • Big Island Scramble — three eggs scrambled with pepper, onion, spinach, and Kalua Pork. Served with your choice of steamed rice, hash browns, or breakfast potatoes.
  • Hash House — (Featured image with kalua pork added) which is hash browns, provolone cheese, sautéed veggies, sour cream, guacamole, and pico de gallo.
  • Kim Kam — (Featured image below) Pork belly friend rice topped with sautéed spinach and two eggs finished with teriyaki.

Add Kalua Pork, Spam, breakfast potatoes, hash browns, cheese, sour cream, pico, guacamole, or avocado to any dish!

Speciality drinks include Tropical Mimosas, Lilikoi Margarita, Tommy O’s Mai Tai, and Bloody Mary.

Call 360.833.0115 to preorder.

Tommy O’s
The King Kam. Pork belly fried rice with sautéed spinach and two eggs finished with teriyaki.