Fairgate Inn B&B
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Travel Blogs from Camas
... friendly. It was nice to see that in a city of that size.
Several people recommended OMSI (Oregon Museum of Science and Industry), so we checked that out the next morning. We were excited because we got in free with our St. Louis Science Center membership, and the place was really cool. I spent an hour doing brain teasers with Dean while Iris and Molly played in the kids room. They had a huge section of lifelike ...
... about 10 fisherman – fishing in a style I had never seen. They would line up along the cement bank and throw their lines “up” the current, lines pointed downward and let it drift back to them. Miraculously, it worked for them and then they would sell their fresh “catch” out of the cooler in the back of their trucks. I wouldn’t recommend this as a ...
My one job today was finish painting the bathroom. After finishing the bird chores and feeding the lambs, I went straight to work. I had to do another coat on the front of the door, because everything dried to fast yesterday, so some area was spotty. We are using latex paint, which is super quick dry, and the sun accelerated the already fast drying process. After finishing ...
... annual basis we release about 3 – 4 million smolt salmon. This hatchery raises 12-13 million fish… and is the largest Hatchery in the ODFW (Oregon Department of Fish & Wildlife) system… A smolt salmon is a small fish, capable of making the journey to the ocean and then around the pacific rim… this fish is about 4-5 inches long and has spent most of a year in the hatchery… the rest of the salmon smolt released ...
... VERY DARK in that blasted room. Inside the dimly lit freezer room is a 15 watt light and a switch with which to turn on that dim bulb but you had better get that light turned on before that big door closes. That room turns into a cave in no time flat!
I hear you asking what happens to the bagged fish and how can the sturgeon eat those fish while in a plastic bag. After the fish is frozen solid in those bags the fun begins. Take a couple of bags out of the freezer ...
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