Hood River Community Advantage Magazine February 2023

COMMUNITY ADVANTAGE MAGAZINE

PUBLISHED BY Active Media Publishing Group

PO Box 672 · Aurora, OR 97002

info@ActiveMediaUSA.com

503.825.2111

ADMINISTRATION

Matthew Nelson, Publisher

Catrina Nelson, CFO

Tara Weidman, Executive Assistant

Donovan Darling, Content Manager

PRODUCTION

Jeremy Okai Davis, Art Director

Stacy Benner, Sr. Graphic Designer

Holly Darling, Sr. Graphic Designer

Shawn Schmidt, Sr. Graphic Designer

Hilary Berg, Sr. Graphic Designer

CONTRIBUTING WRITERS

Tyler Francke

Dennis McNabb

David Bates Robert Matsumura

Patti Jo Brooks

Olive Gallagher

Angie Helvey Sherry Dorn

Cole Mallette

CONTRIBUTING PHOTOGRAPHERS

Carly Carpenter Kara Langley

Laurel Bice Hayley Starkey

Malaina Kinne Angie Helvey

Brittney Waterman Henry Schifter

Andrew Sambuceto

ADVERTISING SPECIALISTS

Don Ormsby Bill Kistler

Stephanie Baker Jim Belan

Peggy Jacobs David Long

Chris O’Brien

Brad Marti

Tina Toney

Ashley Berotte

John Zobrist

Shelley Zeman

Darren Dwyer

Tim Gregos

Looking to reach local consumers?

We specialize in direct mail products: community magazine advertising, mailing inserts, postcards and more. For more information, call 503.825.2111 or email info@ActiveMediaUSA.com

CHECK US OUT ONLINE AT communityadvantagemagazines.com

BUSINESS SPOTLIGHT: Above All Trees

MEET THE ARTIST: Doc Severinsen

OREGON HISTORY: The Tater Tot

Top of the Trees

Local arborist helps people and trees to live together safely, peacefully

By Patti Jo Brooks, Contributing Writer

Above All Trees, the “Columbia Gorge’s Tree Care Professionals,” is a science-based organization with an artistic approach promising the best service, the best practices, honesty and integrity. Owner Bo VanderKloot, an ISA-certified arborist, is dedicated to understanding his customer’s needs and building a plan of service that fits their budget. Capable of accessing any tree, anywhere, any size, from a bonsai to giant sequoia, Above All Trees stands at the top.

Taking up the trade in Michigan at age 19, Bo VanderKloot has more than 30 years of experience in the industry. Living and working in the Gorge, he saw a huge demand for tree care services in the area, which led him to start his own local business in 2016. He had worked for a couple of other tree service companies, but felt he wanted to incorporate his own philosophies into the business. “I want to help people and trees live together safely and peacefully,” Bo says.

He meets personally with each client to understand their concerns and evaluate how to best serve the client, as well as assess the long-term health of the tree. Qualified in risk assessment, Bo can determine if a tree is structurally sound and safe, and whether any action needs to be taken. Above All Trees offers free consultations and utilizes a client-friendly business model. Recommendations and rates are clearly stated, and work priorities are established regarding the client’s budget.

Services are regularly timed and scheduled to achieve optimal results for the client by taking into account the tree’s natural growing cycles. Above All Trees is imbued with a culture

that respects and adheres to the science of trees, the skills of the trained arborist, and an appreciation for arboriculture as an artform. “There’s the physiology and science of trees,” Bo says. “The skill of climbing, rigging, and chainsaw skills. And the art.” He goes on to explain, “Being able to see a tree and understand what it will look like when you’re done. The ability to work with the shape of the tree and its natural structure.” Above All Trees believes in quality results over quantity.

Bo is proud of his place in the community. He has reached out and trained workers within the community, teaching them everything from the science of trees to every other aspect of tree work. These individuals who began with no knowledge of the industry have gone on to become skilled arborists on their way to certification. He has given back with life-changing opportunities. Bo is committed to finding more ways to support the local community. One future goal is to make charitable contributions for habitat restoration. You can be sure, however, that any goal Bo sets his mind to, his achievements will stand “above all.”

To glimpse the beauty and artistry of Above All Trees work, visit their website abovealltrees.net. Contact Bo VanderKloot at 541-490-4428 or email abovealltreesllc@gmail.com.

541-490-3608

Above All Trees is imbued with a culture that respects and adheres to the science of trees, the skills of the trained arborist, and an appreciation for arboriculture as an artform.

The Tonight Show DOC SEVERINSEN

By David Bates, Contributing Writer

Remember Carl Hilding Severinsen? No? Actually, many of you will, although you know him as

“Doc” Severinsen, the legendary American trumpet player who spent 30 years leading the NBC Orchestra on The Tonight Show Starring Johnny Carson, from 1962 to 1992.

Why “Doc,” you might wonder? There’s an Oregon connection there. Severinsen was born in Arlington over in Gilliam County in 1927. The town was roughly the size then as it is now, and his father was the only dentist in town, so Carl became known as “Doc.”

So, the millions who heard Severinsen play the trumpet on The Tonight Show have Oregon to thank. Arlington is where he first picked up an instrument; the town actually had a music store at the time, and as a youth he started with the cornet but eventually settled on the trumpet. He played in the high school band and at local dances, and he even toured with Ted Fio Rito before he graduated.

Severinsen is now 95 years old, and in August he played what was billed as his final concert at the Universal Preservation Hall in Saratoga Springs. And that wasn’t a “comeback” concert, either. Severinsen has been working hard since Carson retired in May 1992, so consider that: He’s been playing the trumpet on the road, in concert, for as long as he was on The Tonight Show since he left back when George H.W. Bush was President.

Severinsen went to work for NBC in 1949 in his early 20s and

played with the likes of Steve Allen, Eddie Fisher, and Dinah Shore. He actually played for The Tonight Show even before he began his three decades with Carson, closing out each night’s show hosted by Allen with a solo. When Allen left in 1957, he did as well, but was persuaded to return as first-chair trumpeter in 1962. Five years later, he was the bandleader.

By the end of Severinsen’s run with Carson, he was arguably the most famous band leader in the country. Millions tuned in weeknights, and moments after Carson emerged from behind the curtain, they saw Severinsen, each night wearing a different and hilariously gaudy outfit that Carson loved to poke fun at.

Severinsen said in a documentary about his life, Never Too Late: The Doc Severinsen Story, that his fashion move began with ties he’d purchased at an Italian clothing store in New York. When he and Carson developed their shtick, Severinsen made it a thing.

“I don’t look at Doc’s clothes before I come out,” Carson said one night when Severinsen was wearing a jacket with pink, purple, orange, and red horizontal stripes. “And I don’t look at them after I come out.”

How does a guy in his 90s still play the trumpet, which requires tremendous core strength and lung power?

Simple. Severinsen eats right and hits the gym regularly. Consider his age and his documentary: It’s never too late!

Never Too Late: The Doc Severinsen Story (2020)

Doc Severinsen practicing with the Oregon State University Symphonic Band, 1984

Martz 541-806-5004 OR &

WA

$475,000

Terri

541-806-5004

Enjoy living in this 3 bedroom, 2.5 bath home. Energy efficient appliances and tankless water heater. Kitchen has stainless steel appliances and bar height seating area. Easy to maintain yard. Close to town, schools and recreation.

Ashley Nunamaker -Bello 541-490-3854 OR & WA Licensed

Lot 1 $450,000 | RMLS# 22216585

Lot 2 $375,000 | RMLS# 22432800

Laurie Johnston

509-637-5135

Amazing Lot with Columbia River Views

Martz 541-806-5004

OR

& WA

THE HISTORY OF

Red Velvet Cake

By Donovan Darling, Staff Writer

Cake itself dates back to the 13th century. And for hundreds of years, cakes were basically sweet bread or what we know today as fruitcake, with dried fruits and nuts, and pretty coarse as far as dessert goes. It took about 500 years for bakers to make better cakes, breaking down the flour for a more delicate and delicious cake. But where does the traditional red velvet cake come from?

Historians believe velvet cake was invented during the Victorian Era. In the 1800s, recipes using cocoa for gourmet cakes gained popularity, and the bakers called them “velvet” cakes and served them at fancy parties. To contrast how coarse cakes used to be, they specifically called them “velvet” so the guests would know how delicate and soft the cakes were. And it seemed that bakers were obsessed with trying to perfect the cake recipe. The ingredient cocoa–first imported from the Americas in the 17th century–broke down the coarseness of the flour, resulting in a soft and velvety cake. But where does the red come from? It’s said that the red color is due to a chemical reaction of acid and cocoa, as natural cocoa is high in acidity and functions well with buttermilk and baking soda, common ingredients in cake at the time. In addition to its delectable chocolate flavor, the cocoa is what makes the cake so “velvet.”

Later in the 1900s, cake recipes began using cocoa as the main ingredient. And bakers, home and professional, found recipes for cocoa velvet cakes, red cocoa cakes, and other types. Around 1943, a then successful cookbook, The Joy of Cooking, included a red velvet cake. Irma S. Rombauer, writer of the book, stated she never cared for the cake but felt compelled to include it. And this 1943 recipe was the first official mention of the red velvet cake in U.S. media.

At the outbreak of WWII, food and supplies were rationed to soldiers and civilians, including such baking ingredients as sugar and butter. This resulted in bakers, in lieu of using sugar, choosing beets and beet juice as a sweetener. Funny enough, modern red velvet cake recipes still call for beets! The bright and rich red color of beets made for a more appealing cake, at least aesthetically. Interestingly enough, the beets also made the cake soft and moist, preventing the cake from drying out so easily while being cooked. And during the trying times of war, civilians were actually quite happy to buy red velvet cake because it was different and somehow more special. The beets didn’t adversely affect the flavor, but rather created a soft and moist texture and the dramatic red color the cake is known for, impressing guests with a bright and rich red centerpiece on the dessert table. Still popular today, red velvet remains a wildcard in the baking world, and not just as cake anymore–there’s cupcakes, pie, cookies, and red velvet chicken and waffles! So, ultimately, who is credited as creating red velvet cake?

According to The Adams Extract company, they claim to be responsible for inventing the cake in the United States, as they made a fortune selling red food coloring (instead of beets and beet juice) to make the cake possible. The Waldorf Astoria Hotel also claims they are the inventors and birthplace of red velvet cake. However, in this writer’s opinion, like language itself, it took many years and mouths and minds to evolve what we know today as red velvet cake, and no one person could possibly be credited. Next time you’re enjoying a rich slice of red velvet cake, remember all these bakers who perfected this recipe over hundreds of years!

Are you tired of being sick all the time? Have you had the flu, Covid, RSV, and every other little nasty virus that has been floating around this winter? Did you know that you don’t have to get sick every time a virus comes your way? Or that if you do pick one up, you can get over it quicker than you have in the past? So what’s the secret to a good immune system?

We always start with lifestyle.

Cut back on sugar, and instead eat whole grains, and fruits and vegetables. Citrus fruits contain Vitamin C and other antioxidants that fight viruses.

Get outside and walk every day if you can. Crush some evergreen needles while you’re out there and breathe deeply. Those piney scents boost your immune system.

If you’re out in public, wash your hands when you get home and spray your throat and nose with colloidal silver. Source Naturals has a silver throat spray and a nasal spray that can kill viruses before they ever have a chance to get past the mucus membranes in your nose and throat.

If you come down with a sore throat, which is often the first sign of a viral infection, keep spraying with the silver and suck on zinc lozenges. Zinc is lethal to many viruses.

Astragalus is a Chinese herb that can be taken every day. It boosts your underlying immunity. We get exposed to a lot of viruses here at the store, and I find that when I take it, I seldom feel like I’m fighting off another infection.

There are some formulas that we sell a lot of that can seriously kick viral butt when you’re coming

downwith something. Wellness Formula flies off our shelves in the winter. It has vitamins, minerals, and herbs all targeted to boost your immune system, protect cells, kill viruses, and reduce viral symptoms.

Vitamin C and other antioxidants found in citrus can fight viruses.

Congaplex by Standard Process is a fabulous formula that includes food and mushroom concentrates, organ extracts, and minerals for a powerhouse immune boost. It can be taken daily for underlying immune support and then increased to a high dose when you’re coming down with an infection. A liquid formula we like, ACF (allergy, cold, flu) by Buried Treasure, tastes intense but can shut down the flu in three to four days.

Don’t forget your kids in all of this. We have herbal blends specially formulated for children, plus yummy gummy Vitamins C and D to keep them well all winter long.

Stop by our store and we’ll help you find something to keep you well as the winter winds to a close.

Ruth Maletz RN, CNC & Jonathan Maletz, LMHC Daniel’s Health & Nutrition 918 12th Street, Hood River 541-386-7328

Wedding Singer

One of my alltime favorite Adam Sandler movies, this is absolutely drenched in ’80s pop culture–movies, cars, fashion, and music. The story follows a talented, funny, and likable wedding singer (Sandler) living in his brother’s basement and who’s terribly in love with the wrong girl. His heart gets broken (of course) and he plunges into a deep pit of despair but refuses to quit working–singing for couples in love–to much expected comedy. Eventually he meets his dream girl (a very cute Drew Barrymore) who’s in love with the wrong guy. Hilarity, flirting, and crossed signals abound, it also stars Alexis Arquette, Christine Taylor, Allen Covert, and more, plus a cameo by Billy Idol. It’s bright and cute and wacky. Rated a strong PG-13 for language and mature content, save this for the older kiddos.

Trolls

Eternal Sunshine Of The MindSpotless

With pure blissful technicolor and heartthumping pop music by Justin Timberlake, the Trolls movie skywrites in bombastic sparkly letters the message of love, joy, happiness, and positivity. A classic Us vs. Them, the meanie ogre Bergens threaten to capture the Trolls once for all–to eat the Trolls one-by-one and finally feel happy. Surely, there’s a better way to find happiness! And through conflict, trial-and-error, and lesson-learning, the Trolls teach the Bergens how to be happy WITHOUT eating others. On a smaller scale, there’s a classic love story: the untrusting hermit, Branch (Justin Timberlake), meets the happy-go-lucky girl-next-door, Princess Poppy (Anna Kendrick). Their relationship very much parallels the Bergens vs. Trolls in their quest to conquer grumpiness and trust. And shocker, they fall in love. There’s singing, dancing, love, good feelings, and colors you’ve never seen before! Rated PG for mild rude humor and the threat of being eaten (I did tell you). Stream these movies where available, or rent from your local movie store, library, or rental kiosk.

This mindblowingly original sci-fi drama romance came barreling out of the early 2000s with an Academy Award for Best Writing and a slew of other awards. One of Jim Carrey’s earlier dramatic roles, his and Kate Winslet’s characters have a bad breakup and opt to have their relationship erased from memory by an experimental doctor, played by Tom Wilkinson. Also starring Kirsten Dunst and Elijah Wood. It’s surreal, quirky, indie, funny, sad, and far too relatable. As chaotic as it is, it’s utterly human with a heartwarming ending. Rated R for language, drug and mature content

The Origins of the Tater Tot

A Tasty Oregon Invention

By Robert Matsumura, Contributing Writer

The Tater Tot. It’s hard to resist these crunchy golden-brown potato morsels piled high in a basket, or nestled on a plate accompanying our favorite burger or sandwich. For many of us, “Tater Tot” and “comfort food” go hand-in-hand. It’s ingrained in our culture—at least from a food perspective!

But did you know that these world famous potato nuggets were invented in Oregon, and that they were the creative byproduct of potato scraps originally used as cattle feed? The story of the Tater Tot traces back to two young Mormon entrepreneurs named Nephi and Golden Griggs who came of age during the Great Depression. Originally from Idaho, the Griggs brothers were potato farmers like most of their neighbors. Throughout the Great Depression and World War II, the Griggs survived by growing and selling potatoes, but during the postwar years as Americans increasingly turned to convenience foods—frozen foods in particular—the Nephi brothers were certain that their road to riches lay in servicing this growing demand.

Convinced that the future of produce resided in the frozen food section, the two brothers mortgaged their farms to purchase a flash-freezing plant in Northeastern Oregon for $500,000 (approximately $4.5 million today). As the factory was located on the border between Oregon and Idaho, they chose to name their new company Ore-Ida.

Corn and potatoes were Ore-Ida’s mainstay and the company soon became the largest distributor of sweet corn in the country, but the real profit lay in french fries. French fries, though immensely profitable, posed certain production problems. Nephi (the leader of the two brothers) described their challenge as follows: “We had a problem separating the fries from the slivers and small pieces of

potatoes that occurred when slicing the irregular shaped potatoes.” Instead of wasting the scrap pieces, the brothers had been feeding it to their cattle and other livestock.

Despite the fact that their potato scraps were being utilized as feed for farm animals, Nephi Griggs—always focused on efficiency and profit maximization—was bothered by their inability to derive any revenue from the constant flow of potato byproducts. In a letter to an OreIda colleague, Nephi vented his frustration at not putting to better use “product that has been purchased from the grower, stored for months, gone through the peeling process, gone through the specking lines and trimmed off defects, only to be eliminated into the cattle feed.”

An unexpected visit by a representative from an equipment manufacturing company, however, proved to be serendipitous. Although the company representative was there to demonstrate a prune sorter, Nephi and his plant superintendent envisioned utilizing the equipment in a different manner. Instead of sorting prunes, could the machinery be refashioned to sort irregular potato pieces from french fries? To their delight, it could.

It wasn’t long before the Griggs and their people at Ore-Ida devised a creative use for the supply of potato scraps. By smashing the bits together using new machinery, then blanching, forming the crushed potatoes into nuggets, and cooking them in oil, a completely new product was

created. These potato nuggets could subsequently be frozen, bagged, and distributed. Although the original idea was for the nuggets to be fried, it was soon discovered that baking them produced equally good results. According to Nephi, a man on their research committee who “traveled the markets playing a ukulele and demonstrating our product,” came up with the name. Unfortunately, the man’s name has been lost to history, though his talent for creative alliteration lives on. The name “Tater Tot” is iconic across the world for fun, palate-pleasing, potato goodness.

Nephi remarked in his notes (which are now housed at the J. Willard Marriott

“new product has about a three year

the “Tater Tot” name, purchased additional machinery, and began mass producing their tasty invention. Despite the success of the Tater Tot, the process to create them was a bit of a sticky mess—literally. New equipment had to be fashioned to deal with the starchy potato product. Steel drums the diameter of a human torso rotated continuously filling tot-sized molds with potato. These molded potatoes would then be ejected onto a conveyor belt and sent down a line for seasoning and subsequent freezing. Ore-Ida’s commitment to the Tater Tot, in spite of production difficulties, proved a gamble worth taking. The Griggs brothers’ promotion of their new product at the 1954 National Potato Convention was a huge hit, garnering interest in Tater Tots throughout the industry. The media was also quick to embrace Tater Tots as a convenient

new food for snacks and meals that was tasty and easy to prepare. So successful was the Tater Tot that Nephi referred to it as their “hero profit item,” and cited it as responsible for making Ore-Ida a household name. By the end of the 1950s, Ore-Ida had captured 25 percent of the domestic frozen potato market. A second plant was opened in 1960, and by 1961 Ore-Ida had gone public.

In 1964, despite generating an annual profit of $31 million, problems within the family necessitated the sale of Ore-Ida. The Griggs sold the company to H.J. Heinz in 1965 for $30 million. The Heinz purchase of Ore-Ida was the company’s first foray into the frozen food market. By the time Heinz merged with Kraft in 2015, the Tater Tot was so common of a product that few people realized the name was still trademarked to Ore-Ida. An advertising campaign was even created to differentiate OreIda tots from the competition. The campaign warned, “Don’t be fooled by Imi-taters,” because Ore-Ida Tater Tots were the “original and only.”

Today, as one of America’s cherished food items, Tater Tots have been incorporated in multitudes of home recipes and even elevated to culinary feature items at certain restaurants. There is no end of possibilities when it comes to something as versatile as the Tater Tot! So, next time you find yourself reaching for a crispy golden Tater Tot, think of the Griggs brothers and the Oregonian ingenuity that transformed cattle feed into a delectable treat enjoyed by millions.

Nephi Grigg was the inventor of the Tater Tot