Not All Heroes Wear Capes
Handcrafted sandwiches on homemade bread
cheesy garlic or onion. “It’s made by hand here at the restaurant,” Andres says. “We mix, roll and bake it each morning.” Then, add up to four tasty deli meats and all your favorite toppings and condiments. “We slice everything fresh each morning,” adds Andres. “That’s how we keep it tasting great.”
If you’re hungry for a hot sandwich, order a grilled panini or choose from classics like a Reuben, Meatball or French Dip. Vegetarian sandwiches and salads filled with fresh produce are made to order. Breakfast subs are served all day starting at 8:00 am. A kid’s menu is available for the little ones including peanut butter and jelly that comes with a cookie, a small fountain drink and potato chips. Other sides include macaroni and potato salads.
By Angie Helvey, Active Media
Photos by Malaina Kinne, Active Media
Big Town Hero is known for their giant deli sandwiches served on bread made daily from scratch, guaranteed to satisfy any appetite. But it’s more than just a sandwich shop to owner Andres Radilla. Immigrating from Mexico at 14, he started at the Tualatin location and learned the nuts and bolts of running the business while in high school. “They took me in and gave me my first job here in the U.S.A.,” he says, “Pretty simple, you know, making sandwiches. I’ll always have that personal attachment to the franchise.”
Andres fell in love with the product as well. “No frozen dough and toppings cut fresh every day. It makes you feel good about what you’re selling.” He bought the Gresham franchise in 2021 and the Hillsboro franchise in 2023 (and also owns Vitality Bowls in Tualatin) — a pretty impressive resume for a 23-year-old. Sandwiches are fully customizable to match your taste buds and cravings. Choose from a variety of traditional subs like the Italian and Turkey Bacon Avocado or build your own! Start with choosing a variety of their thick, soft bread, either white,
Guests are always welcome to enjoy their meal in Big Town Hero’s cozy dining room or order online for pick-up or delivery through DoorDash, Uber Eats or Grubhub. Let Big Town Hero cater your event with fun options like sack lunches or a gigantic six-foot hero, big enough to feed a crowd.
Building community is important to Andres, and the Hillsboro restaurant has a loyal following and long-term employees that add to the friendly atmosphere. “We see many of our customers once or twice a week,” says Andres. “My team is great.” Even a few family members help out.
Next time you’re craving a deli sandwich, count on Big Town Hero for classic subs on homemade bread loaded with the highest quality meats and toppings. You won’t leave hungry!
Big Town Hero is located at 7379 NE Imbrie Dr. in Hillsboro near the Sunset Fred Meyer. Give them a ring at (503) 648-0857 or order online at bigtownhero.com.
International Women’s Day, celebrated on March 8, honors the achievements and contributions of women worldwide.
Barbie (2023)
“Because Barbie can be anything, women can be anything.”
Maybe the most impactful movie about women in the last decade, especially due to its metafiction and bluntness, Greta Gerwig’s “Barbie” unapologetically addresses women’s issues and has a blast doing it. Full of clever humor, emotional depth, and social commentary galore, Barbie has an existential crisis and embarks on an adventure of self-discovery while battling the patriarchy in the real world and back at home. Ken, meanwhile, reconciles his own identity and what it means to be a patriarchal man, diving deep into stereotypes and fur coats. It’s otherworldly and gorgeously designed, funny, tender, and an unflinching look at the issues women face today. Starring Margot Robbie, Ryan Gosling, Will Ferrell, Simu Liu, Kate McKinnon, and more. Rated PG-13 for suggestive references and brief language.
Stream these movies where available, or rent from your local movie store, library or rental kiosk.
The Color Purple (2023)
“Until you do right by me, everything you think about is going to crumble.”
Directed by Blitz Bazawule, the 2023 musical adaptation of The Color Purple follows a group of Black women in the early 20th century South. The story follows Celie, who transcends her oppression through self-empowerment, highlighting the importance of sisterhood, resilience, and the transformative power of love. This movie deals with Black women’s struggle against systemic racism and sexism, especially the importance of reclaiming your voice and identity. The relationships between the women, like Celie, Shug Avery, and Sofia, show how strength can be found in solidarity and support. Starring Fantasia Barrino, Taraji P. Henson, Danielle Brooks, Colman Domingo, Corey Hawkins, and more. Rated PG-13 for mature themes and violence — older teens and adults are recommended.
Little Women (2019)
“Women, they have minds, and they have souls, as well as just hearts. And they’ve got ambition, and they’ve got talent, as well as just beauty. I’m so sick of people saying that love is just all a woman is fit for. I’m so sick of it.”
The 2019 adaptation from Greta Gerwig offers a fresh take on Louisa May Alcott’s classic 19th century novel. The movie explores themes of female independence, artistic aspirations, and what society expected of women at the time, especially marriage and financial security. The story follows the ups and downs of the March sisters — Jo, Meg, Beth, and Amy — especially the tension between their dreams and social norms. Jo pursues a writing career, resisting traditional gender roles for her own autonomy and self-expression — women were expected to be homemakers, not artists or careerwomen. Starring Saoirse Ronan, Emma Watson, Florence Pugh, Eliza Scanlen, Timothée Chalamet, Meryl Streep, and more. Rated PG for mature themes and brief smoking.
International Women’s Day
International Women’s Day celebrates progress in gender equality while highlighting ongoing challenges and inspiring action. Originating in the early 20th century, it now features global events like marches and social media campaigns advocating for women’s rights. The holiday promotes empowerment, representation, and breaking biases, encouraging everyone to support women and foster a more inclusive society.
Maple Magic
The sweet history of maple syrup season
By Robert Matsumura, Active Media
Each spring, as snow melts away and days grow longer, a time-honored tradition commences in the northeastern forests of North America. Maple syrup season, a period both laborious and sweet, is an enduring celebration of nature, history, and culinary delight.
The Roots of Maple Syrup
Long before colonists arrived in North America from Europe, the indigenous peoples, particularly the Haudenosaunee (Iroquois) and Anishinaabe, were the first to tap sugar maple trees for their sap. Legend has it that a hunter’s wife accidentally discovered the process of boiling sap into syrup after using tree sap instead of water for cooking venison. The sweet aroma and taste were a revelation.
Over the years, indigenous communities developed various techniques for collecting and processing sap, including the use of hollowed-out logs and hot stones for boiling. The sap’s nutritional value was also recognized as a vital energy source after long winters.
Sap to Syrup: A Sticky Process
The transformation of sap into syrup is an art steeped in both tradition and science. As winter gives way to spring, sugar maple trees store starch in their roots. As the days warm and the nights cool, this starch converts to sugar, causing the sap to flow. February through April are typically the ideal months for the harvesting of sap.
Harvesting sap involves tapping the trees by drilling small holes. Next, spouts are inserted to direct the liquid into buckets or tubing systems. A single tree yields 10 to 20 gallons of sap, but it takes approximately 40 gallons to produce just one gallon of syrup. The sap is boiled down in a sugarhouse where the water evaporates, leaving behind that golden, sticky sweetness we love to slather on waffles and pancakes!
A Global Treasure with Local Roots
Although the majority of maple syrup production derives from Canada and the United States, this delicacy has won fans worldwide. Quebec alone accounts for roughly 70 percent of the world’s maple syrup, so it’s no surprise that the province treats it like liquid gold, even maintaining a “Strategic Maple Syrup Reserve” to stabilize prices and supplies.
Over the years, maple syrup has evolved from a beloved pancake topping to a versatile ingredient in gourmet cuisine, cocktails, and even skincare products. Not only is it a symbol of sustainability and seasonality, it is rooted in respect for the environment and the intricate relationship between people and the land.
Sweet Traditions
Maple syrup season is also a period of community celebration. Across maple-producing regions, sugar shacks (or “cabane à sucre” in French) welcome in the public, providing tours, tastings, and traditional meals featuring maple syrup-infused dishes. From syrup on snow to smoky maple bacon, these gatherings foster both camaraderie and an appreciation for culinary creations featuring maple syrup as the star.
A Taste of History
More more than just a harvest, maple syrup season is a living link to centuries of tradition. Every drop of syrup bears the essence of the forests, the ingenuity of indigenous peoples, and the labor of those who continue the craft today. So the next time you drizzle maple syrup over your pancakes, savor the story behind the sweetness. It’s a flavor that connects us to the past, celebrates the present, and promises a delicious future.
1
6 7 8 12 13 14 15 19 20 21 22 26 27 28 29
Shrimp with Polenta
Venetian-style dish a zesty, creamy delight
Polenta
8 cups water
2 cups stone-ground plain white or yellow cornmeal
11/4 teaspoons fine sea salt
1 fresh bay leaf
Shrimp
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, plus more to taste
1/2 cup dry white wine
3/4 cup lower-sodium chicken stock
2 pounds raw large shrimp, peeled and de-veined
2 teaspoons lemon zest
1/2 teaspoon fine sea salt
1/4 cup unsalted butter, cut into pieces
1/2 cup finely chopped flat-leaf parsley, divided
Directions
Polenta: Whisk water, cornmeal, salt and bay leaf in saucepan. Bring to a boil over high heat, stirring bottom and sides often. Reduce heat to low. Stir occasionally until thickened, about 40 minutes. Remove and cover. Shrimp: Heat
oil, garlic and red pepper in deep skillet over medium-low heat. Stir occasionally until softened, about 3 minutes. Add wine. Bring to a simmer over medium-high; stir occasionally until reduced by half. Add stock. Return to simmer. Simmer for 3 minutes.
Add shrimp, zest and salt. Cook until shrimp are slightly opaque, about 4 minutes. Stir in butter and half the parsley. Once butter melts, remove from heat. Cover and steam shrimp until just cooked, about 2 minutes. Divide polenta among bowls; top each with shrimp and sauce. Garnish with rest of parsley.
