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COMMunity ADVANTAGE MAGAZINE
TASTE OF THE TOWN pg. 6
MOVIES FOR VALENTINES
TILLAMOOK CHEESE FACTORY
HISTORY OF CANDY HEARTS
pg. 10
pg. 20
pg. 22
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Dallas Community Advantage Magazine ★ FEB-MAR 2022
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TASTE OF THE TOWN: Papa Murphy’s
ADMINISTRATION Matthew Nelson, Publisher Catrina Nelson, CFO Donovan Darling, Content Manager Nancy Reynholds, Executive Assistant OPERATIONS Jeremy Okai Davis, Art Director Stacy Benner, Sr. Graphic Designer Holly Darling, Sr. Graphic Designer Shawn Schmidt, Sr. Graphic Designer CONTRIBUTING WRITERS Tyler Francke Dennis McNabb David Bates Robert Matsumura Olive Gallagher
10 SEASONAL: Mushy Movies - For February
22 POP CULTURE: Candy Hearts History
16 RECIPE: Sweetheart Cupcakes
20 HISTORY: Tillamook Cheese Factory
COVER PHOTO: LAUREL BICE
CONTRIBUTING PHOTOGRAPHERS Craig Brubaker Carly Carpenter Shonda Feather Kara Langley Andrew Sambuceto ADVERTISING SPECIALISTS Don Ormsby Bill Kistler Stephanie Baker Jim Belan Peggy Jacobs David Long Chris O’Brien John Zobrist Brad Marti Shelley Zeman Tina Toney
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TASTE OF THE TOWN
PAPA MURPHY’S
Fresh & Local Dennis McNabb, Contributing Writer & Donovan Darling, Staff Writer
T
ake ‘N’ Bake pizza is really the best of both worlds, isn’t it? All of the benefits—fresh dough made from scratch every day, freshly cut vegetables, 100% mozzarella cheese shredded from blocks (not poured from a bag)—consumed at will, piping hot in the comfort of your own home, and none of the downsides. Eating at a pizza parlor can be noisy and uncomfortable. Getting it delivered, the crust is often rubbery and lukewarm at best. Buying it frozen isn’t even in the same ballpark. Take ‘N’ Bake is the only way to go when it comes to great pizza, and Papa Murphy’s is the preeminent purveyor. It all began back in 1994 with the merger of two highly successful Take ‘N’ Bake chains: Papa Aldo’s, founded right here in Hillsboro, Oregon in 1981, and Murphy’s, founded in Petaluma, California in 1984. Together they formed Papa Murphy’s and have since gone on to win numerous accolades and become the largest Take ‘N’ Bake pizza brand in the country. Their core mission is simple: Take the hard work out of mealtime so you can focus on more important things like family and friends. It’s easy to understand why this has proven to be such a winning formula.
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Fresh, daily made, and convenient are among the reasons Bob and Leah Ann Parken opened their Dallas and Monmouth franchises in the first place. Recently they moved their Monmouth location into a larger, better building. “It’s been a big change,” Bob and Leah Ann said of the Monmouth store. They have been running their franchise stores for over 11 years. Although Papa Murphy’s franchises are prevalent on the West Coast, the Monmouth and Dallas stores are deeply rooted in the local communities. Since 2011, both franchises have been owned and operated by Bob
and Leah Ann, who love to live and work locally. And staying local goes beyond just the ownership, because in either store you’ll find managers Barb (from Dallas) and Josh (from Salem), who met as teens while working at Papa Murphy’s 14 years ago. What began as teenage romance turned to marriage, and they’re a team who’s incredibly dedicated to delicious food and managing a successful business. “I love making pizza,” Barb said. Josh agreed and added, “For me, it’s been about the people.” The Monmouth Papa Murphy’s is located right next to Roth’s, and its handy drive-up window is popular for customers who are picking up groceries next door or who call in or place online orders. Bob and Leah Ann said the drive-up window has been a great feature for business, estimating that more than half of all orders are picked up at the window. If you enjoy the experience of watching your pizza being handmade from scratch in store, that’s an option too! They also feature a Market Place cooler which is stocked with pre-made cookie dough for baking at home, or salads, which Leah Ann said is a popular quick lunch for folks in a hurry. The Dallas store features a smaller “Grab-and-Go” cooler as well. Let’s talk about the food! Every day they chop and prepare more than 30 ingredients, and the dough is made fresh daily—they don’t even have freezers on site! Pizzas are available in Thin, Original, Fresh Pan (thick), Stuffed, Keto (crustless), and Gluten-Free crust. A cool menu item they have is the Mini Murph Pepperoni or Cheese, which is a make-at-home mini pizza kit! They also
offer fresh side Salads, from scratch 5-Cheese Bread, desserts, and 2-liter sodas. When you’re hungry and ready to order, Papa Murphy’s online ordering is super simple and easy to use for both pickup and delivery orders at order.papamurphys.com. Don’t be fooled into thinking that just because Papa Murphy’s is a nationwide chain that they are all corporately owned! Many franchisees are small “mom and pop” teams; local citizens who live in and care passionately for their communities. Bob and Leah Ann are incredibly generous and dedicated members of the community. They donate a lot of time, effort, and money towards supporting all of the communities they serve. They work constantly and very closely with local schools and local sport clubs (like Dallas Kids Inc,) to help raise funds. They also work with The Giving Table, donating 10-15 pizzas per store several weeks per year to local food insecure families and foster kids in our community. This is the key difference between corporate-owned chain restaurants and a locally, privately-owned “mom and pop” restaurant like Dallas and Monmouth Papa Murphy’s; Bob and Leah Ann live in, work in, and support their local community! Papa Murphy’s in Dallas and Monmouth are locally owned and operated! They’re a family business run by locals who are invested in their communities. Their pizza is fresh and delicious, made from scratch every day, and offered in more versions than you’d even think possible! For pizza and much more, give them a call, check out their website, or stop in today. Papa Murphy’s Dallas is located at 244 E Ellendale Ave Suite 103 in Dallas. You can reach them at (503) 623-9900. Papa Murphy’s Monmouth is located at 1473 Monmouth Independence Hwy in Monmouth. You can reach them at (503) 838-4111. Order online at or order.papamurphys.com. Dallas Community Advantage Magazine 7
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SEASONAL
MUSHY MOVIES By Donovan Darling, Staff Writer Pride and Prejudice (2005) - PG
50 First Dates (2004) - PG-13
Based on Jane Austen’s romantic novel published in 1813, there are many film versions of P&P but this is the best one, in my honest opinion, and I’ve seen a lot of them! This is a romance drama starring the electric Kiera Knightley and Matthew Macfadyen, alongside such brilliant actors as Donald Sutherland and Judi Dench, and many other familiar English faces. What stands out most is the quick wit and ratatat dialog, not just between men and women, but among everyone in high Victorian society in the English countryside. This is a movie of side glances and subtext, wry smiles and melodrama. What really ties this together is a masterly, whimsical score by Dario Marianelli that’s guaranteed to make your heart swell.
Adam Sandler has starred in a curious number of romantic comedies which are surprisingly good, and this is no exception. This movie co-stars the lovely and hilarious Drew Barrymore, who has a rare condition of anterograde (short term) amnesia following a car accident. The comedy and yearning ensue when Henry (Sandler) and Lucy (Barrymore) fall in love over and over, and Henry’s attempts become i ncreasi ng ly more involved and sentimental in an attempt to cause her to remember him. Also starring Rob Schneider, Sean Astin, Blake Clark, and Dan Aykroyd, this movie is as sweet and sappy as it is hilarious and downright absurd.
10 Things I Hate About You (1999) - PG-13
To All the Boys I’ve Loved Before (2018) - PG-13
A wry adaptation of Shakespeare’s comedy The Taming of the Shrew, this film follows a sprawling 90s cast with the likes of beau-hunk Heath Ledger, starlet Julia Stiles, and quick-witted Joseph-Gordon Levitt. The plot, if you’ve never read the play, is a convoluted tangle that is best explained as a series of romantic bets on unlikely love, not dissimilar to a number of plates spinning simultaneously as the audience holds its breath and fights back laughter. But especially, the film involves Heath Ledger trying to “tame the shrew,” or stubborn woman, Julia Stiles. It’s teenage love, rebellion against parents’ wishes, and high school drama, which makes for a fascinating and impossible potpourri of comedy, romance, and drama. And the 90s music ain’t half bad either.
In this teen romantic comedy, shy high school junior Lara Jean has her unsent love letters unknowingly sent out to her crushes by her younger sister. What follows is as equally nerve-wracking as it is adorable and sweet, as she begins down a complex journey of conf licted feelings and love and heartbreak. T h is roma nt ic comedy is startlingly modern, full of sleek text chat bubbles and Gen Z slang, and an incredible insight into what young love looks like in the 21st century. Starring Lana Condor, Noah Centineo, and Janel Parrish, this movie spawned two sequels and a cult-like following.
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HISTORY
By Robert Matsumura, Contributing Writer
F
or many of us, the name Tillamook instantly evokes thoughts of dairy products, most notably, cheddar cheese. Generations of Oregonians have toured the iconic Tillamook Cheese Factory on the Oregon coast, marveling at the state-of-the-art facilities and enjoying the delectable cheese-themed entrees and ice cream at their on-site restaurant. Tillamook and cheese have become virtually synonymous, which leads one to wonder how it all came about. Cheese in Tillamook? What’s the story? The story begins in the mid-nineteenth century as settlers crossed the Great Plains to the Pacific Northwest along the Oregon Trail. While the Willamette Valley was the primary destination in Oregon for many of these early settlers, later arrivals discovered that much of the desirable land in the Valley had already been claimed. Turning their attention west, some of these pioneers crossed over the Coast Range to take up residence in the Tillamook Bay area. Although the coastal region posed certain challenges—namely, dense forest and abundant precipitation—it was the ideal climate to grow fields of lush green grass. Since cows thrive on green grass, and grass was a plentiful resource, dairy farming became the logical agricultural pursuit in the area. Initially, these early dairy farmers churned out butter, hoping to market their product in the burgeoning city of Portland. However, reliable roads over the Coast Range were scarce in those days, and after unsuccessful attempts at hiring ships to transport their butter down the Columbia River, the local farmers pooled their money and constructed a small schooner in 1855, christening it the Morning Star. For many years, the Morning Star transported butter to markets in both Astoria and Portland. Today, the Morning Star lives on as part of the Tillamook Cheese logo.
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In time, a shift occurred from making butter to producing cheese. Cheese was easier to ship than butter, and was less perishable during transport. As the years passed, Tillamook earned a solid reputation for producing quality cheese, and in 1893 two Portland entrepreneurs, Harry Ogden and Thaddeus Townsend, purchased their own herd of cows and founded the first cheese factory in Tillamook. In 1894, Townsend hired Canadian cheesemaker, Peter Duncan McIntosh, from a cheese factory in Woodland, Washington, to teach them the art of cheesemaking. It is McIntosh who is credited with educating local farmers on the production of cheddar cheese—the cheese that would become the signature variety for years to come. In 1909, a number of the region’s cheesemakers joined forces to create the Tillamook County Creamery Association. The mission of the TCCA was to promote Tillamook cheese, and to ensure
quality standards and brand consistency. With the construction of a railroad connection to Tillamook in 1911, Tillamook cheeses became available in cities up and down the West Coast. The early decades of the 20th century saw the demand for Tillamook cheese grow in leaps and bounds. Two world wars boosted both production and sales as federal government contracts resulted in the shipment of millions of pounds of cheese across the seas to the U.S. military abroad. By 1940, over a dozen independent cheesemakers were in business in the Tillamook area, all producing Tillamook cheese for the official brand of the Tillamook County Creamery Association. In 1947, the company began making ice cream as well, but initially it was only available in Tillamook, Clatsop, and Lincoln counties. Following World War II, the four largest cheese factories in the region— Holstein, Tillamook, Cloverleaf, and Mapleleaf—merged to form the Tillamook Cheese and Dairy Association (TCDA). In 1949, the TCDA constructed a sizable state-of-the-art facility along Highway 101 that quickly became a favorite tourist destination for coastal travelers, drawing more than a million visitors a year. The 1960s, however, saw a rift develop between the TCCA and the TCDA. A dispute broke out over the marketing of Grade A milk, which essentially split Tillamook’s dairy farmers and cheesemakers into opposing camps. Families were divided and the community was a powder keg of contention, and reconciliation proved elusive. At one point, violence actually erupted when a homemade bomb was detonated at the residence of Beale Dixon, the head of the TCCA, damaging the family home and automobile. The dispute dragged on for almost a decade, with both factions marketing their products as Tillamook Cheese. Finally, on January 1, 1969, after years of litigation, both sides came to an agreement and reorganized under the banner of the Tillamook County Creamery Association, now a single, unified corporation.
The TCCA continued production at the Bandon factory for two more years before making the decision to shutter the facility and demolish the building, though the company continues to market cheese under the Bandon Cheese brand. Further expansion occurred in 2001, when an additional plant was constructed in Boardman, Oregon along the Columbia River. This facility— Columbia River Processing—produces the majority of all cheese marketed under the Tillamook brand today. In 2005, in response to customer concerns over the use of Bovine Growth Hormone on dairy cattle, the TCCA made the decision to ban its use among its member farms. Today, a trip to Tillamook is not complete without a tour of the company’s visitor center. This new creamery, completed in 2018, includes a café, store, and restaurant where visitors can dine after learning about the history and operations of Oregon’s own premier cheesemaker. Tillamook has won hundreds of awards— local, domestic, and international—and like the old Morning Star schooner on its label, continues to deliver exceptional cheese and dairy products that would make its founders proud. Tillamook Cheese Factory is located at 4165 N Hwy 101, Tillamook, OR 97141 and is open from 10am to 6pm every day. For more information, please visit www.tillamook.com.
During the 1990s, Tillamook continued to expand their product line to include sour cream (1993) and yogurt (1994). In 2000, the TCCA purchased the Bandon Cheese Factory, an operation on the southern Oregon coast that had been struggling for many years. Dallas Community Advantage Magazine 21
POP CULTURE
Candy Hearts:
A History Of A Sweet Treat
By Donovan Darling, Staff Writer
N
ecco wafers, candy hearts, Sweethearts, conversation hearts. The candy goes by many names, with silly messages and a chalky consistency. The notorious candy hearts have a strange history that involves a pharmacy and America’s first candy machine. Our story begins in 1847, with a pharmacist named Oliver Chase, who invented a machine to produce lozenges. Back then, apothecary lozenges were popular for sore throats and other illnesses. But 175 years ago, the process to make a lozenge was labor-intensive: pulverizing medicine and sugar paste by hand with a mortar and pestle, kneading dough, then rolling and cutting out little discs. Considered the first candy machine, Oliver invented a lozenge cutter to simplify the process, and smartly shifted from making medicine to making candy, founding Chase and Company, which later became New England Confectionery Company, or Necco! Here’s where the story gets really interesting! Legend tells us that Union soldiers during the Civil War carried Necco wafers, known as “hub wafers,” and Oliver Chase might have been inspired by the love letters
these soldiers carried. Historians suggest instead that Daniel Chase, Oliver’s brother, was inspired by the growing popularity of Esther Howland’s Valentine Day cards which began selling in the mid-1800s. A third and more likely explanation is the oddly named cockle, a popular candy shaped like a scallop seashell which contained a “motto” printed on a thin roll of paper. Daniel cleverly improved upon this design to print the messages directly onto candy, by using a felt roller pad wetted with red vegetable coloring. However, Daniel’s “conversation candies” or “motto lozenges” weren’t heart-shaped until later in 1902. Up until that time, their candy was sold in a simple disc shape, but eventually were sold in shapes like baseballs, watches, and horseshoes. The candy hearts were hugely successful, and over the next 100 years other smaller companies began selling similar candies. In 1990, Necco acquired Stark Candy Company and became the “leading manufacturer in conversation hearts.” Today, the company claims to manufacture nearly 100,000 pounds of Sweethearts every day from midFebruary through January and approximately 8 billion candy hearts each year. But what is a candy heart exactly? Necco offers classic Sweethearts, as well as chocolate, sugar-free, “dazzled,” and “color your own” varieties. According to their website: “Manufacturers combine sugar, corn syrup, cornstarch, f lavors, gums and colors into a mixing machine to create a dough, which then goes into a machine that presses it flat, stamps it with sayings and cuts it into hearts. After 30 minutes in a “drying tunnel,” the six different heart flavors are mixed together and packaged.” Surprisingly, they’re not made out of chalk! Daniel Chase’s original printed lozenges were larger and therefore included longer phrases, like “HOW LONG SHALL I HAVE TO WAIT? PLEASE BE CONSIDERATE.” There were also weddingthemed sayings, such as “MARRIED IN WHITE, YOU HAVE CHOSEN RIGHT.” Previous sayings like the timeless “FAX ME” and “GROOVY” have been discontinued. “BE MINE” and “KISS ME” you may be more familiar with. Whatever your feelings on candy hearts, they’re a fun and fascinating little piece of American history.
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THE LAST GUTTER SYSTEM YOUR HOME WILL EVER NEED! By Dennis McNabb, Contributing Writer
L
iving in the Northwest, homeowners are all too familiar with gutter woes. Damaged and clogged gutters can bring a host of pricey complications which must be dealt with: damaged roofing, damaged siding, damaged landscaping, water intrusion issues, foundation problems; the list goes on. There are a multitude of gutter systems, but very few which are built to withstand our local weather conditions. Fortunately for us, local business Pacific Gutter Company has partnered with Gutter Shutter as an exclusive dealer in the Northwest to provide us with the most effective solution on the market! Gutter Shutter is an all-in-one system that comes with a transferable lifetime warranty guaranteeing never to clog, sag, or pull away from your home. It is manufactured in the USA out of .032 gauge aluminum, which is 40-50% thicker than most brands, and as a result is much stronger. With its All-In-One Design and patented bracketing system, Gutter Shutter is the strongest gutter system on the market. And for
us here in the Northwest, it effortlessly manages heavy rainfall using the principle of “surface tension.” No more ugly clogs! No more climbing ladders to clear debris! Gutter Shutter has been making believers out of people for over 20 years (on the East Coast). Now that they are available here in Oregon and Washington thanks to Pacific Gutter Company, we have no reason to settle for less! Pacific Gutter Company provides stress-free financing, expert installation, Gutter Shutter’s lifetime warranty, and the friendliest service around. The gutters are even available in a variety of colors to get that perfect match for your home. Don’t gamble with the value of your home. Don’t gamble with the value of your life! Having Pacific Gutter Company do an install on your home means never having to climb that ladder again! Call today for a free, no-obligation quote at 503-512-1077, or check them out online at PacficGutter.com. Your home will thank you!
26 To Advertise With Us, Call 503.825.2111
Dallas Community Advantage Magazine 27
28 To Advertise With Us, Call 503.825.2111
Dallas Community Advantage Magazine 29
Makeover, Don’t Do-Over Total Kitchen Makeover In 5 Days
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AFTER
BEFORE
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THE MAKEOVER ADVANTAGES: For Kitchen & Baths
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Mention: Community Advantage Magazine
503-207-2662 Beaverton • Lake Oswego
• Done In Days - Not Months • Designed to Substantially Lower Investment • Allows You to Enjoy a Glass of Wine in Your Kitchen Every Night Made in the USA with recycled products CCB: #208370 | WA: GRANITP851QE
Advantage Magazine
Postal Customer
DIRECT MAIL • DIRECT RESULTS PO Box 672 ∙ Aurora, Oregon 97002 To Advertise, Call 503.825.2111
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LICENSED IN OR + WA | OR CCB# 55201 | WA REG. WASHIRC954DB
OREGON’S
Since 1968, Washington Roofing Company has been the trusted commercial roofing contractors for GCs and property owners throughout Oregon.
TRUSTED
We’re proud to be the state’s most experienced Duro-Last MasterElite contractors, delivering efficient and precise roofing services to meet your project timeline and budget.
SINCE 1968
We offer a comprehensive safety policy, outstanding communication, and personalized service. Our crew is easy to work with and provides exceptional, long-lasting results.
COMMERCIAL ROOFERS
WashingtonRoofingCompany.com
503-472-7663 503-852-5186
WASHINGTON ROOFING COMPANY 1700 OR-18, MCMINNVILLE
TAYLOR
METAL PRODUCT S
Call For Your Free Residential Or Commercial Roof Replacement Estimate