Hood River Community Advantage Magazine October 2023

Savor the Flavor

Indulge in mesquite-grilled perfection at Hood River’s premier steakhouse

By Angie Helvey, Contributing Writer

Photos by Henry Schifter

Hood River is known as Portland’s backyard and has lots to offer, whether it’s basking in the fantastic views of Mt. Hood, windsurfing at the beach, perusing the locally owned shops or exploring the many delicious dining options. Open since 1988, The Mesquitery & The Shed is recognized as the best in Hood River by locals and travelers alike, famous for their mouth-watering mesquite-grilled steaks.

Chef and owner Krzysztof “Kris” Ukleja migrated to the United States from Poland in 1996 and worked in Hood River at another restaurant before he and three partners purchased the Mesquitery in 2001. They eventually parted ways, and Kris has been the sole owner since 2018, currently running the restaurant with his longtime manager Monika Kiezik.

Serving the best steak is a huge priority at The Mesquitery. They make most of their own cuts of Black Angus beef, and the menu includes New York, Porterhouse, Top Sirloin, Prime Rib, Beef Cheeks and Ribeye. All steaks are mesquite-seasoned and cooked to perfection on an open-flame grill that guests can view as they enter the restaurant or even from their table. More recently, Kris has been offering dry-aged cuts. “The flavor profile is amazing,” he says. “It’s more common in fancy steakhouses like in Vegas and Los Angeles, and they charge a lot for them. Ours are just slightly more expensive, and it’s worth it.”

Though The Mesquitery is known for steak, the menu encompasses much more. The tasty and popular seafood dishes include parmesan-crusted halibut and mesquite-grilled salmon and prawns. Other mains like BBQ ribs are always a favorite, and barbecue pork tenderloin and Malibu chicken. Remember to pick your sides! Choose from a list of appetizing accompaniments like a loaded baked potato, cheesy garlic bread or steamed vegetables, and add as many as you like.

“It’s a very popular way of ordering food at our place,” says Kris. “You can be the designer of your meal.”

Guests can also select from tasty appetizers, soups and salads, sandwiches and pastas. Kris sprinkles a few Polish dishes throughout the menu, like chicken schnitzel and pierogies, which are dumplings stuffed with potatoes and cheese and served with sautéed onions. Desserts are primarily homemade, with several delectable choices like hot apple crisp and lava cake. A kid’s

menu is available for the little ones.

Pair your pierogies with a Polish beer — it has a unique style all its own! Several European beers and local brews are available, draft and bottled. They’ve also recently added to their wine selection, many made right in Hood River, and the cocktail menu changes seasonally. Non-

alcoholic drinks include soft drinks, teas, milkshakes and hot apple cider.

The atmosphere at The Mesquitery is casual and family-friendly, and the staff are warm and attentive. Pick where you’d like to sit, depending on your mood. If you want a more intimate experience, hop over to the cozy lounge next door, The Shed, and order off The Mesquitery’s menu. If the weather’s nice, relax on the beautiful outdoor patio and enjoy a cold drink. If you sit in the restaurant, peek at the steaks fired behind glass. “Most tables have a view of the cooks grilling and working in the kitchen,” says Kris.

The Mesquitery has a loyal community following, which is no surprise because the food and customer service are

consistently excellent, but they also welcome many tourists, especially during the summer months. Ask any local: This is the place to go if you’re looking for a succulent steak or good, fresh seafood in Hood River.

The Mesquitery is located at 1219 12th St. in Hood River. Check out their menu and website at thebestinhoodriver.com, or give them a call at (541) 386-2002.

Being a naturally absentminded person, and having several aunts who lost their memory before they passed, I have long been aware of how important it is to keep my brain healthy and functioning well.

One of the major questions of our modern era remains: “Why is there more dementia and Alzheimer’s than there used to be?” Is it because we live longer? Is it because we have more toxins in our environment? Or is it because people consume an unhealthy, high-sugar diet and/or don’t exercise enough?

In Dr. Dale Bredesen’s book, “The End of Alzheimer’s,” he proposes there are many components to memory loss and one pill will never solve them all.

If you’re struggling with memory as you age, there are many things you can do to slow or reverse the process.

Daily exercise is one of the top things on the list of memory aids. Exercise strengthens brain cells as much as it strengthens our muscles, and when you exercise outside, daylight activates brain cells in a way that indoor light can’t. Getting that daily walk in is healthy for your whole body.

Toxins in our environment, such as heavy metals, get deposited in our brains. As heavy metals age and oxidize they cause interruptions in nerve electrical flow. Spirulina, chlorella and EDTA all bind to heavy metals and help to escort them out of the brain and body. I know I have a lot of mercury in my system, so I do a Spirulina cleanse twice a

year: four grams a day in tablet form for four to six weeks. It can be taken as a powder in smoothies as well. I feel an improvement every time.

As we age, our mitochondria, the motors that keep our cells functioning, age as well. There are several good supplements that help with this. Nicotinamide Riboside and Nicotinamide Mononucleotide (NMN) are different forms of Niacin that activate mitochondria. I have found that both help my memory tremendously. It takes about two weeks to feel the difference, but it’s well worth the wait. Another major issue for brain health is sugar. Though our brain is only about 2% of our body weight, it takes up 25% of the sugar we eat. Excess sugar in the brain causes all kinds of problems. A new probiotic on the market helps address this issue. Sugar Shift has strains of probiotics that eat sugar in the gut before it absorbs into the body. There is a lot of good research behind this product. Combined with a healthy diet, it can significantly improve your HgbA1C. If you’re concerned about your memory, remember, you have a lot of agency in how much memory you’ll keep along the way. Here’s to long life and beautiful memories along the way!

Ruth Maletz RN, CNC & Jonathan Maletz, LMHC Daniel’s Health & Nutrition

918 12th Street, Hood River

541-386-7328

DanielsHoodRiver.com

Located at the end of the road in the woods, private idyllic parcel with very few neighbors. Built in 1980 by the developer of Schull Drive. 2 large bedrooms, 2 baths, 1775 sqft on .9 acres. Features wrap around deck, large front & back yards, attached 2 car garage, workshop & shed.

$810,000 | RMLS# 23698579

Primary suite with large ensuite bathroom. Outside there is an expansive backyard with a deck, greenhouse, shed, & a spacious garden area. Spacious garage for both vehicle and gear storage.

$675,000 | RMLS# 23638061

Well Maintained High End Silvercrest on .14 Acre Move in Ready, 2000+sqft 3 bedroom, 2 bath 1995 high end Silvercrest on .14 acre. Lovely gourmet kitchen. Primary Bedroom with ensuite bath. Stick built attached 2 car garage. FA Gas/AC. Almost no maintenance, easy care landscaping & fenced back yard. Easy to show.

$625,000 | RMLS# 23446197

Spectacular Columbia River & Gorge View Lots

Views of the Columbia River, Washington Hills, The syncline & some with views all the way to the HR Bridge. Check out all the fun activities in Mosier, Eateries, wineries , summer festivities, fresh roasted coffee, hiking & biking trails & so much more!

$299,000-$379,000 | RMLS# 22687716

Privacy with Valley and Mountain Views 3 bed, 2 bath home on 12.64 acres. Remodeled from top to bottom. Primary bed has walk -in closet. Central vac system. Fenced backyard, w/raised garden beds & private patio. 30x40 shop w/ 2 storage rooms. RV Parking w/hookups. $699,000 | RMLS #23602549

Ruth Chausse

One Level Rancher Close to Town

Carol Annala

Serving the Gorge Since 1969

Great home with Future Potential 5 minute distance to downtown Hood River. Main floor with 2 bedrooms and 1 bath. Additional bedroom areas upstairs. Has a cozy gas stove for the cooler seasons, generous fenced backyard. Parking pad & off street parking. Close to downtown shops, restaurants, parks, schools. Trails and recreation. Easy to show!

$565,000 | RMLS# 23699621

Custom 3900+ sqft Home with 3 Levels

Main level has an open kitchen, dining and living areas that lead out to a covered deck. Upstairs is the primary bedroom with en suite bathroom, laundry room, and 2nd bedroom. The daylight basement has the 3rd bedroom and extra living space. Double car attached garage and large graveled driveway.

$875,000 | RMLS# 23591739

2455

Badger View Dr | The Dalles, OR

Jill Guenther

541-490-3156 OR Licensed Spectacular Views 4.85 acres! Plenty of room to build your Dream home. Imagine watching the sunset from this perfect site. 24’x36’ shop, 1980 manufactured home that needs some love. 48 irrigated raised bed boxes- perfect for a nursery or master gardener. Shared well that produces 19 gallons a minute. Shown by appointment only.

$487,500 | RMLS# 23594579

1017 Oak St | Hood River, OR

Split Level Home, Blocks from Downtown Sloping backyard with spring fed creek. Main level: 3 bedrooms, 1 bath, kitchen, dining and living room. View of river is seasonal although there are peeks from two bedrooms. Lower level: large open bonus room,1 bath/laundry and two car garage.

$699,000 | RMLS# 23685714

Density zoning provides numerous options. Peek of river from fully fenced backyard. Convenient access to town. Home is being sold as-is. Buyer to do due diligence.

$132,900 | RMLS# 23226267

Custom built farmhouse on 5.16 acres with a creek. Open floor plan, expansive living/dining room, chefs kitchen. Wrap around covered porch. 3bdrm/2.1bth/2car gar! Also has separate guest quarters, 1500sqft vintage farmhouse, 2000 sq ft shop & so much more!

$1,895,000 | RMLS# 22660071

|

Carol Annala

The Irish Legend of Stingy Jack

Old myth illuminates Halloween icon

By Krysta M. Nelson, Contributing Writer

Ah, autumn, what a wonderful time of year! A time to break out all my favorite sweaters just as the leaves turn into vibrant shades of yellow, orange and red, and, best of all, the arrival of Halloween, my favorite holiday. I have so many fond memories over the years, eating candy all night and wearing costumes to school.

I should mention, my nickname as a kid was “Little Miss Mess Maker,” which means my favorite Halloween activity has always been carving pumpkins, even recreating a horror movie with the guts of a gourd one time. It was epic — the mess, not the movie.

Now, most people carve pumpkins never realizing the myth behind the mess, but my brain likes to know things, so I scooped up the history and discovered “The Legend of Stingy Jack.”

Long ago, in a small Ireland town, a drunkard named Stingy Jack earned his moniker after pinning his bar tab on the Devil himself. Apparently, Jake caused a bit of trouble for his neighbors, so Satan had come for his soul. Now, Jack may have been known for being a drunk — scuttered and bollocksed — but he was also a clever lad, convincing the Devil to take him to his favorite pub as a final request. When the bill came ’round, Jack convinced the demon to turn into a coin, so Jack could pay for his drinks.

However, instead of paying up, Jack dropped the coin into his pocket, alongside a crucifix, trapping the fiery foe. The Devil begged Stingy Jack to release him, and so he did, but only on the condition the Devil would not come for him for another year, and should Jack die, Satan could not claim his soul.

True to his word, the Devil didn’t return for a whole year. When he finally reappeared, Jack convinced Satan to climb a tree to grab a piece of fruit for the journey to Hell. Once the Devil reached the top, Jack carved a cross into the bark of the trunk, trapping the Devil among the branches. Again, Satan begged Jack to free him, but this time, Jack made him promise another 10 years. Of course, the Devil agreed to his terms and was freed.

Upon his death, Jack was denied heaven because of his obvious sins. And because of his trickery and scheming, Satan wouldn’t allow him into Hell either. Instead, the Devil gave Jack a lump of burning

coal to light his way. Jack put the coal into a carved turnip and has been roaming the earth ever since as “Jack of the Lantern,” or Jack-o’-lantern nowadays.

What a guy, am I right? Because of this legend people in Ireland and Scotland started carving scary faces into turnips and potatoes.

Kiln It with Kindness

Bob Hackney, the man at the wheel

By Kelly Romo, Contributing Writer

Bob Hackney is a seasoned artist and a treasured part of the local community. With his wealth of experience and unique perspective on art, he offers invaluable guidance to many aspiring artists. Interacting with Bob, whether in an informal chat or a more formal class environment, enhances the artistic journey of his students.

As a child living in Wisconsin, Bob always found joy in creating beautiful works of art. When he was a sophomore in high school, his passion translated into one of the greatest gifts — a full scholarship from the local women’s club to attend an Art Camp at the University of Wisconsin, Green Bay. Though his original intention was to study painting, something about ceramics spoke to Bob, which led him to choose that course instead — which ultimately changed the entire trajectory of his future. In his junior year in high school, he discovered his passion for pottery and practically lived in the studio. He graduated high school a year early and attended the University of Wisconsin, Madison, and River Falls, where he studied under some of the best in the field, such as Don Reitz, Paula Rice, Kurt Wild.

After graduation, Bob worked as a landscape gardener and

stone mason for over twenty years. He always loved horses, and when his last horse died, he was forced to confront who he was as an adult without his beloved companion. That is when he returned to pottery and enrolled in a continuing education class at PCC. Eventually, his interest and efforts led to a position as an instructor and manager of the pottery studio at Valley Art.

Bob’s dedication to his craft is evident in his meticulous preparation for each class he teaches. Recognizing the unique mentality of each artist, he encourages them to observe other potters, identify techniques that resonate with them. He then provides guidance on how to implement those methods. Bob also encourages artists to focus on what brings them joy, as this will reflect in their work.

When the rainy days come, Bob joins a dedicated crew that engages in wood firing at East Creek Art. This unique technique, revered by fellow potters, involves carefully stoking a wood kiln around the clock for over five days to create beautiful and unpredictable designs on the pottery pieces. The flames and ash interact with the glazes in such a way that each piece is essentially a unique canvas for the flame work. Opening the kiln post-firing is akin to unwrapping Christmas presents — the anticipation and excitement are palpable, and each revealed pottery piece is a delightful surprise. It is also a chance to engage with a community of friends who share a common passion for the art as they create memories and bonds that last a lifetime.

Bob teaches about 50 students of all ability levels at Valley Art. Being part of Valley Art is not just about supporting the local art scene: it’s about nourishing a community hub that has been extraordinary for Forest Grove. If you want to see some of his work or your artistic side is calling, visit Valley Art. And who knows? Your journey may lead you to

Retirement Options

Making the most of life after owning a business

If you own a small business or are self-employed, you’ve always got plenty to do, but you can’t forget about the days when you’ll be less busy — that is, when you’re retired. How can you prepare for that time of your life?

One key step is establishing a retirement plan for your business or yourself. And thanks to the 2022 SECURE 2.0 Act, you can now receive tax credits for opening and administering a 401(k), SEP-IRA or SIMPLE IRA. These aren’t the only plans available for small businesses or sole proprietors, but they are among the most popular. Let’s look at each of them:

401(k)

A 401(k) offers several key benefits: First, any earnings growth is tax deferred, and your contributions can be tax deductible. (Taxes are due upon withdrawal, and withdrawals prior to age 59½ may be subject to a 10% penalty.)

If you choose a Roth 401(k), your contributions aren’t deductible, but your earnings and withdrawals will be tax free, provided you meet certain conditions. And a 401(k) offers a variety of investment options. If you have workers, you’ll need to consider whether to offer matching contributions, which are tax deductible to you, up to the limit of 25% of compensation paid to eligible employees.

But even if you’re self-employed, with no employees other than your spouse, you can establish what’s known as a “solo” or “owner-only” 401(k). In 2023, you can put in up to $22,500

as an employee, plus a catch-up contribution of $7,500 if you’re 50 or older, for a total of $30,000. Plus, you can contribute an additional 25% of earned income as an employer, up to an overall employee and employer maximum of $66,000 (or $73,500 if you’re 50 or older).

SEP-IRA

An SEP-IRA may be attractive to you if you’re self-employed or if you own a business but have few or no employees. That’s because you must contribute an equal percentage of your own compensation to every eligible employee. In 2023, you can contribute up to $66,000 or 25% of your income, whichever is less.

SIMPLE IRA

A SIMPLE IRA is easy to establish and administer. As with an SEP-IRA, earnings in a SIMPLE IRA can grow on a taxdeferred basis. If you have employees, they aren’t required to contribute to this plan — but you are. You must match up to 3% of employees’ contributions or provide 2% of their annual salaries, although you do have some flexibility. If your business goes through a rough patch, you can temporarily decrease SIMPLE IRA contributions to 1% for up to two years out of the previous five. Your contributions to your employees’ accounts are tax deductible, but in in terms of building resources for your own retirement, a SIMPLE IRA may be less appealing because of its contribution limits, which are relatively low compared to a 401(k) or SEP IRA. In 2023, you can put in up to $15,500, or $19,000 if you’re 50 or older.

You should consult with your tax advisor to determine the plan that’s right for you. Your financial advisor can also help you explore your options. The sooner you put a plan to work, the better.

CASTOFFS, ROGUES AND WINNERS

Play ball! During the 1970s, umpires called out the famous phrase to launch Portland Mavericks baseball games at Civic Stadium (Providence Park) in one of the most colorful chapters in the history of Portland baseball.

Although the renegade Portland Mavericks existed for only five summers, this uniquely memorable team will forever be etched in the history of minor league baseball. The Mavericks emerged onto the Portland baseball scene in 1973 with the departure of the Portland Beavers — the city’s long-time triple-A club — moving to Spokane. The Mavericks were owned by ex-minor league baseball player and former actor, Bing Russell, best known for his role as Deputy Clem Foster on the TV Western Bonanza. Bing was the father of well-known actor Kurt Russell, who unbeknownst to many, played for the Portland Mavericks their inaugural season — batting .229 in 23 games.

Initially, trading the triple-A Beavers for the single-A Mavericks seemed like a raw deal for Portland baseball fans; however, the Portland Mavericks became a surprise success. Bing Russell’s motto for the Mavericks — that it should be “fun” — rendered the game-time atmosphere at Civic Stadium circus-like and light-hearted. Russell was a trendsetter, being one of the first to promote minor league baseball with a focus on fun and entertainment.

As an independent team, unaffiliated with a major league franchise, the Mavericks recruited ex-minor leaguers and ex-big leaguers who were looking for an opportunity to revive fading careers. At the time, Mavericks were the only independent professional baseball team in the country, and despite the fact that they could pay players only $300 a month, hopefuls continued to arrive from across the United States each June to participate in Bing Russell’s tryouts.

Unlike many independent teams, the Mavericks were competitive in their single-A Northwest League. For five seasons straight, the Mavericks were not only competitive, but won a number of league titles. In 1973, this rag-tag collection of baseball castoffs ended the season with a 45-35 record, and won the NWL south division title.

year, the Mavericks went 50-34, finishing second place in the newly formatted NWL west division. In 1975 and 1976, the Mavericks won the NWL title, but in 1977 (their last year), despite earning the best record in franchise history (44-22), they lost in the championship game to Bellingham. It was a remarkable run for an independent team of baseball rejects and has-beens who, during the course of their short but memorable existence, faced major league prospects such as Ozzie Smith, Dave Steward, Rickey Henderson, Mike Scioscia, Pedro Guerrero, and Dave Henderson—all of whom went on to become big-time stars in the MLB.

Contrary to the Portland Beavers who struggled with attendance in the early 1970s, the Mavericks packed the stands. In three out of five seasons, the Mavericks’ attendance exceeded 100,000 fans. In 1977, the Mavericks attracted 125,300 fans in only 33 games, which remains the attendance record in the minor leagues for short-season single-A level.

By Robert Matsumura, Contributing Writer

Despite the Portland Mavericks’ short existence, their seasons were distinguished by crazy hijinks, creativity, and historic firsts. Among the memorable moments in Mavericks history was the banning of manager Hank Robinson from the NWL for assaulting an umpire. Another was the 1975 game in which player/manager Frank Peters rotated all nine players in the Mavs lineup to a new position each inning. Also, when Peters wasn’t playing or managing the Mavs, he was busy operating several local nightclubs.

off field while playing for the Seattle Pilots (a former MLB team who eventually became the Milwaukee Brewers). Despite negative reaction from the MLB commissioner who felt the book painted a picture detrimental to the sport, Ball Four was a massive commercial success, selling millions of copies worldwide. As a Maverick, Bouton, along with the Mavericks pitching coach Rob Nelson, came up with the idea of Big League Chew — a shredded bubble gum alternative to chewing tobacco—that was initially picked up and produced by Wrigley gum.

The Portland Mavericks came to an end in 1977 when the Pacific Coast League decided to return to Portland. Organized baseball at the time operated under the authority of the National Association of Professional Baseball Leagues. In order for the PCL to return to Portland, a deal had to be negotiated between Bing Russell and the PCL for rights to the Portland market. After months of hard bargaining, Russell ended up receiving his asking price of $206,000 — far more than the standard $25,000 compensation rate to relinquish rights to a city.

So remarkable were the Portland Mavericks during their colorful five-year run that Netflix produced the documentary The Battered Bastards of Baseball, which not only recounted their amazing history, but also the Mavericks’ influence on independent baseball in the ensuing years.

consisting of the Volcanoes, Mavericks, Salem Senators, and the Campesinos de Salem-Keizer.

So, when you’re driving down I-5 near Keizer, you may notice a baseball game in progress at Volcanoes Stadium, and it just might be the newly revived Portland Mavericks. And if you’re in the mood for some good old-fashioned entertainment, stop by for a game and cheer on the storied Portland Mavericks!

BATGIRL PENNY CLEMO

The Mavericks also made history by hiring Lanny Moss and Jon Yoshiwara as General Managers. Moss, hired in 1975, was the first woman to hold the GM position in professional baseball. Yoshiwara, hired in 1977, was the first Asian-American GM in baseball at the professional level. At the same time, the 22-year old Yoshiwara was an active player on the roster as well.

Jim Bouton, ex-New York Yankee pitcher who played for the Mavericks twice, may have been the most notorious of all the team’s players. His famous book Ball Four detailed Burton’s wild experiences on and

After a forty-five year hiatus, Portland Mavericks emerged again as a member of the four-team Mavericks Independent Baseball League of the Salem Metro Area, which plays at Volcanoes Stadium in Keizer. The league was formed by the Salem-Keizer Volcanoes, a previous minor league team in the San Francisco Giants’ system. After the Giants chose to sever their relationship with the Volcanoes, the latter chose to form an independent league of their own. The Volcanoes organization bought rights to the former Portland Mavericks and made them one of the four teams in their new league,

Let’s not forget the Mavericks’ bat girl, Penny Clemo, hired in 1975. The 12-year-old sixth grader from Portland was among some of the first girls to participate in Little League, as a lawsuit in June 1974 (for Maria Pepe and Kim Green) forced them to accept girls into their ranks. She played with fellow seventh and eighth graders and gained a reputation for being the toughest pitcher in the South Powell Little League, as well as hitting three grand slams in 1975. This set a precedent and proved that women belonged on the baseball field, not just in the stands.

The Secret to Outdoor Living

Patios for year-round outdoor living

and bought Patio Cover People — the largest and longest serving patio cover company in the Pacific Northwest. Since taking over, they’ve instilled a customer-first mindset into the business with the goal of creating a service-based business that stands apart from the typical contractor in the industry. It may sound trite, but if you call, they will answer the phone. If you email, it will get answered. If you have them out, they will actually give you a written estimate right on the spot. They tout their “ridiculous responsiveness” as a huge differentiator in the construction world.

So what is Patio Cover People all about? Patio Cover People installs high-quality daylight patio covers with optional railings and shades. If you need a deck or want to enclose the patio cover into a full room, they can do that as well. One advantage Patio Cover People offers is the acrylic material used for their patio covers, which allows more daylight to penetrate under the patio cover as well as into your home. This can be especially nice in the Northwest with its numerous overcast days. And for those sunny summer days, these acrylic covers reflect about 3/4 of the heat away, which in turn creates a more comfortable environment year-round. There are two styles of patio covers to choose from, shed and gable. The shed-style is a simple design that slopes downward off the house in a lean-to fashion, whereas the gable-style with its upward peak provides greater visibility for a property with a view. The gable-style, particularly when coupled with an enclosure, offers an appealing aesthetic that certain clients prefer.

Patio Cover People aims to give people a better outdoor living experience. Common situations clients seek to resolve are environments that are too wet, too hot, too small, too muddy from pets tracking into the house, or they’re simply ready to upgrade their patio area. Patio Cover People takes great pride in their work and expertise. As owner Tom puts it, “We solve problems and make it better.”

By Patti Jo Brooks, Contributing Writer

Patio Cover People, a Wilsonville company operated by owners Tom Moore and Chris McReynolds, love to serve the community. The two are local through and through. Best friends since before kindergarten, they grew up in Tualatin and lived just a couple miles away from each other. Their entrepreneurial adventures began early with a lawn mowing business in junior high, followed by house painting in high school. They went to different colleges, but after graduation they each got married and ended up moving back to Wilsonville and lived right across the street from each other.

Tom spent the first half of his professional career as a software engineer while Chris went into operations and business management. In 2012, they worked together and connected again, this time as senior executives of a health technology company in Clackamas. Then, in September 2021, they traded the digital health space for outdoor living

The company’s brand is fun and laid back – like an evening on the patio with family and friends – but this team is very serious about what they do. And they do it well. In fact, they have a long list of past clients who became “patio cover people” and have volunteered to be contacted by prospective customers who are considering a daylight patio cover. (Many of them will even invite people over to check it out for themselves!) And that speaks to the high level of trust and satisfaction that Tom and Chris have built with their customers.

Patio Cover People services the Greater Portland Metro Area and beyond — stretching north to Longview, Washington, and southward to Eugene and Springfield. Their clients give them rave reviews for their products, installation and service. So give them a call and you and your family can become patio cover people!

Patio Cover People is located at 10965 SW Commerce Circle in Wilsonville. Visit their website at patiocoverpeople.com or call them at (503) 744-6394.

Pumpkin Cheesecake

Fall in love with a cool classic

Ingredients

* butter, for coating pan

1 graham cracker crust (see recipe)

24 ounces boxed cream cheese, room temperature

¾ cup brown sugar, packed

½ cup sugar

⅓ cup sour cream

1½ teaspoon vanilla extract

1 cup pumpkin purée

2½ teaspoons pumpkin pie spice

3 large eggs, lightly beaten

Directions

 Preheat oven to 350°F. Coat 9-inch springform pan with pat of butter.Prepare crust (recipe follows) and chill. Do not bake.  In standmixer, beat cream cheese and sugars about 1 to 2 minutes, scraping down sides occasionally. Stir in sour cream. Add vanilla extract, pumpkin purée and pumpkin spice; stir until well combined.

 Add eggs, beating until just mixed after each addition.  Spread batter over prepared crust. Bake 40 minutes or until center is set (bounces back to the touch).  Allow to cool completely before transferring to refrigerator for 6 hours or overnight. Serve with whipped cream.

Graham Cracker Crust

1½ cups graham cracker crumbs

2 tablespoons sugar

1 tablespoons brown sugar, packed

7 tablespoons butter, melted

 Finely grind crackers in processor. Transfer to bowl; add sugars and butter. Use fork to combine.

 Pour into 9-inch springform. Firmly pack crumbs into pan. Chill 10 minutes before filling.