KEIZER DEC 2023/JAN 2024
COMMUNITY ADVANTAGE
Great pizza, wings & local craft beer
MEET THE ARTIST
HISTORY
SEASONAL
Isabeau Waia’u Walker
The History of Coffee
The Legend of Santa Claus
Keizer Community Advantage Magazine DEC 2023/JAN 2024
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
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PRODUCTION Jeremy Okai Davis, Art Director Donovan Darling, Content Manager Kate Astle, Copyeditor Kaity VanHoose, Social Media Manager Hilary Berg, Graphic Designer Sean Carver, Graphic Designer Dani DeGraw, Graphic Designer Brittany Jungenberg, Graphic Designer Morgan King, Graphic Designer Shawn Schmidt, Graphic Designer CONTRIBUTING WRITERS David Bates Patti Jo Brooks Tyler Francke Olive Gallagher Angie Helvey Lucas Holmgren Robert Matsumura Dennis McNabb Kelly Romo Ty Walker Alice Williams Kerry Yu CONTRIBUTING PHOTOGRAPHERS Laurel Bice Carly Carpenter Tyler Francke Angie Helvey Malaina Kinne Lisa Kuhlman Kara Langley Tayler Lundquist Andrew Sambuceto Henry Schifter Hayley Starkey Brittney Waterman
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BUSINESS FEATURE Elite Buyers NW
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ADVERTISING SPECIALISTS Don Ormsby Bill Kistler Stephanie Baker Peggy Jacobs David Long Chris O’Brien John Zobrist Brad Marti Shelley Zeman Tina Toney Darren Dwyer Lynnette Scott
SEASONAL The Legend of Santa Claus
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12 COVER PHOTO BY LAUREL BICE
BY THE BOOK
CAITLAN HONER
C.G. Honer Local fantasy author self-publishes her first book!
T
By Dennis McNabb, Staff Writer
here is a common conception that “everyone has at least one book in them,” that we all have a story to tell, it’s just a matter of putting pen to paper. But if that was the case, we’d all be authors. The truth is, writing a novel takes time — a lot of time — plus patience, discipline, and resolve, and the vast majority of us just don’t possess that kind of determination. Even for those who do, there is the issue of developing that seed of an idea into a logical and compelling narrative that might resonate with others. It’s really quite a remarkable accomplishment when anyone succeeds in doing so, and it is an event worthy of recognition, praise and support. Caitlan “C.G.” Honer, who resides right here in Canby, just released her first novel, “These Gilded Bones May Bloom,” in 2023, and fans of the Fantasy Genre should take note! While this short story anthology is blooming with an eclectic mix of comedy, dark academia, gothic literature, and horror, it’s primarily a fantasy novel. Taken directly from her write-up on Amazon, the book is described this way: “29 short stories. Three unique worlds. One navigates battlefields of countryside and cobblestone. Another ensnares lost souls and sweethearts. And the last is tormented by deities better left forgotten.” “These Gilded Bones May Bloom” [is] a collection of enemies and lovers, sprawling cities and hungry seas, stretching from the hidden magic of
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our own world to the far reaches of your wildest dreams and nightmares. Journey through the Ash Woods, a dangerous forest guarding the body of a long-dead soldier. Follow a thief as he steals into an extravagant garden party. Study the siren of Berkshire University, and the student hellbent on setting her free. Brought to life through sweeping prose and lush illustrations, lose yourself in tales where the morally gray is king, fate doesn’t play fair, and “The End” isn’t always what it seems. I had the pleasure of speaking with C.G. and found her to be both incredibly humble and passionately engaging with regard to her work. She has been writing for over a decade, honing her craft while establishing a vast and magical realm populated with a recurring cast of characters. Inspired to become a published author on her “golden birthday” (she turned 29 on the 29th of January), this book of 29 stories was released on that day to rave reviews, but it’s only the tip of the iceberg. For those who enjoy these stories and wish to delve deeper, she has a collection of manuscripts (in various stages of completion) which she is currently developing and they are all centered around many of the same characters developed in her first book. Influenced by the likes of Leigh Bardugo and Holly Black, C.G.’s brand of YA Fantasy is beautifully crafted with unforgettable characters and genuine emotional depth. The book cover art is gorgeous, and the currentlyavailable edition includes illustrations! Order your copy on Amazon today and catch this talented young writer on the rise! You can also follow her on Instagram: @cghonerwrites.
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BUSINESS FEATURE
ELITE BUYERS NW
Buy, Sell, Trade Visit our new store on Lancaster
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By Olive Gallagher, Contributing Writer Photos by Laurel Bice
uilding a new business and establishing it successfully within a community is a major accomplishment for any entrepreneur. But once that’s accomplished, how many individuals have the determination, courage, and talent to do it all over again? Well, Bryan Fitzgerald, Founder of Elite Buyers, has done just that with the establishment of his second location: Elite Buyers NW - Lancaster, across the bridge from the original successful store in West Salem. As Bryan puts it,”It’s a whole different world, just over the bridge.” The new store, located at 446 Lancaster Drive, Suite B, is right next to Car Toys and has just celebrated its first anniversary. With a broad smile, Bryan expressed a little caution to everyone to not be confused by the vape store just down the road. Just look for the new sign going up that boldly states, “Buy Sell Trade Pawn Shop.” Upon entering, you’ll find, just as you have in the store in West Salem, a well-lit interior with good music playing in the background, a fun atmosphere with a good vibe, and a team of polite, helpful folks dedicated to providing quality service on a “first name” basis. Handling the smooth operation of both locations, Bryan magically manages somehow to be present in
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both stores at the same time, ready to make a good deal and buy, sell or trade pretty much anything from rare Pokemon cards to DVDs, jewelry, silverware or firearms. He also has on hand at any given moment brand new things that come to him from a variety of above-board sources. He gets continuous calls asking for items and never knows what’s going to walk through the door – a part of the business he loves. When asked if there’s any difference in the mix available for sale in the Lancaster location from West Salem, he noted that “while the store offers the same excellent mix of firearms, the Lancaster location has a lot more LEGO®, collectibles and tools!” He emphasized that he trades in things that “are what folks want, not what they need,” and currently finds that only a very small percentage of his customer base are desperate folk, including those who want to sell the literal shirt off their back or are on drugs. Lancaster policies are identical to those of the West Salem store with regard to buying and selling firearms; those policies are based upon a family value system that guides him today, He works closely with the Salem Police and every item carries a serial number. Bryan also works with a software platform that tracks every transaction. Each sale or purchase requires proper identification, and every night reports go to the police department with details of each purchase or sale. Every purchase also has a two-week waiting period while the item is cross-checked with law enforcement. So head across that bridge and check out the Lancaster location. You’ll be glad you did!
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MEET THE ARTIST
ISABEAU WAIA’U WALKER
From Teacher to Full-Time Musician ‘Bright gloom’ indie music makes lasting impression
I
By Dennis McNabb, Staff Writer
sabeau Waia’u Walker is all of those things and so much more, all wrapped up in one perfectly imperfect package. Born in California and raised in Hawaii as a Kanaka Maoli wahine (Native Hawaiian woman), where her family returned to shortly after she was born. She moved “temporarily” to Oregon to attend Warner Pacific University, but fell so deeply in love with the local community she never left. It’s a fortunate turn of events for us, because after a lifetime of considering her talents to be avocational, she recently retired from teaching to commit full-time to the pursuit of her passion: music. A ubiquitous presence in her life since childhood, music was, and is, simply an integral part of Isabeau’s Photo by Mary Putulin identity. It’s a key aspect of her culture. It’s in her blood. Her entire family sings and/or plays an instrument, and those songs that they “performed” during family gatherings not only planted the seeds of her inspiration, but also helped to inform and develop her unique sound. Make no mistake, Isabeau has “arrived.” One listen to her most recent output will quell any doubts about that. Much like the legendary “Road to Hana,” it has been a long and windy road. Tentative steps were initially taken in the early 2000s. Isabeau recorded an EP, but the songs were experimental, a little rough by her current standards, and she had yet to find her voice. A second EP followed a few years later. That one was better, but still more of a learning experience than an actual representation of who she is as an artist. It wasn’t until 2020, when she put out her 3rd EP and first official release, entitled “Better Metric,” that she discovered her sound. To announce her arrival in grand fashion, her track, “Woman” from that EP made OPB’s list of top songs in 2020. Of course, COVID hit at the same time and all of her plans to tour and promote the album were instantly scrapped. That could have derailed a lesser creative, but instead she utilized that time
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to write and record her “first full length, “The Body,” which came out in May of 2022. A highly personal and emotional album, the songs on this one delve deep into what it means to be a woman, to reconnect with the physical body as well as the spiritual and to embrace every facet of what that entails. Taken directly from her journal, her lyrics provide a window into the soul of an incredible woman and an amazing artist. To paraphrase from her website, Isabeau is “bright gloom.” Her songs are “soothing and soft while powerful.” They are “accessible while complex,” “sweet [while] aching.” There is a duality that reverberates through the layers of her music which brings such tension and depth that it invites repeated listenings for full digestion. Beautiful and devastating, her haunting and ethereal voice makes a lasting impression, no small feat in today’s musical landscape. And this is just the beginning. With the support of her producer, Ryan Oxford, and manager, Dan Cable, Isabeau has returned to the studio and began recording her second full-length album. She also has a crowdfunding campaign—to support paying the artists involved—launching next month. Do yourself a favor and seek out this local rising star. You can stream her music on Spotify, follow her on Instagram @ beaubeaubarina, or watch her amazing collection of videos on Youtube. If you want to support the cause, you can find her on Patreon.com\Isabeau. And don’t forget to watch her live shows! She performs both as a solo act and also with the band, Y La Bamba.
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SEASONAL
THE HISTORY OF SANTA CLAUS
The Magical Legend of Santa Claus 1600 years in the making
A
By Robert Matsumura, Contributing Writer
s the holiday season rolls around, Santa Claus assumes center stage. But where exactly did this rotund, jovial old man in a red suit originate, and how did he become the iconic symbol of Christmas that he is today? In truth, the history of Santa Claus is a fascinating tale that intertwines folklore, legends, and a sprinkle of entrepreneurial ingenuity. Santa Claus, as we know him today, traces his roots back to a number of historical figures, each contributing to the contemporary version we know and love. Perhaps the earliest inspiration for Santa Claus was Saint Nicholas, a Christian bishop of the 4th century, renowned for his acts of kindness and gift-giving. In time, Saint Nicholas became the patron saint of children, sailors, merchants, archers and brewers, among others. In the British Isles, a character known as Father Christmas emerged during the mid-17th century and was frequently depicted as a bearded man garbed in green, symbolizing the spirit of the season. By the 18th century, however, the concepts of Father Christmas and Saint Nicholas merged, resulting in a hybrid figure that blended elements from both traditions. The American version of Santa Claus began to take shape in the 18th century. Influenced by Dutch and German settlers, the name “Santa Claus” evolved from the Dutch term “Sinterklaas.” During this period, “A Visit from St. Nicholas” (commonly known as “The Night Before Christmas”), a poem published in 1823, played a pivotal role in shaping the modern image of Santa. This poem described Santa
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as a rotund gift-giver in a red suit who utilized chimneys rather than the front door for his Christmas visits. The poem, attributed to Clement Clarke Moore, established not only Santa’s magical nighttime journey around the world delivering toys to children, but specified his vehicle of choice as a sleigh powered by eight reindeer with specific names and attributes. Also introduced in the poem was the idea of Santa monitoring children on his “naughty and nice” list and filling stockings accordingly. The classic image of Santa Claus in a red suit with a white beard was tweaked further in the 1930s due to a marketing campaign by Coca-Cola. The company’s advertisements depicted Santa as plump, rosy-cheeked, and garbed in a red and white outfit and hat. Although Santa had been portrayed in robes of other colors prior to this marketing campaign, CocaCola’s version of Santa Claus was embraced by the popular imagination and remains the image we associate with him to this day. As the holidays roll around, and images of Santa Claus abound, know that, like so many things in life, Santa has evolved from his ancient origins as Saint Nicholas and Father Christmas, to the iconic figure of Christmas cheer crafted by an imaginative poet and creative corporate advertising. One thing is for certain, whether you’re a child or an adult, the holidays would not be the same without Santa, his reindeer and the spirit of the season that he represents to so many around the world!
“The Muppet Christmas Carol” (1992) Like all Jim Henson movies, “The Muppet Christmas Carol” is an instant classic. Full of many upbeat musical numbers, funny animal characters, solid jokes, heart and humanity, this is a family-friendly take on Charles Dickens’ 1843 novel “A Christmas Carol.” In the classic story, Ebenzer Scrooge, played here by a curmudgeonly Michael Caine, has grown into an old, lonely miser near Christmas. The Ghosts of Christmas Past, Present and Future visit him on Christmas Eve and show him the folly of his ways — choosing money over love, family and friends — and the dire, lonely future that awaits him unless he decides to change. This movie is equally funny and heartwarming as it is a sobering wake-up call to the things that matter most. Also starring Frank Oz, Dave Goelz, Steve Whitmire, Steven Mackintosh, Robin Weaver and more. Rated G — 5 & up due to some scary visuals.
“Home Alone” (1990) By far my favorite Christmas movie, Chris Columbus’ “Home Alone” is a hilarious and heartfelt movie about family and redemption. Kevin McCallister (Macaulay Culkin), troublemaker and the youngest child in a large family, always feels forgotten and resented, and that’s even more apparent when he’s left home alone while his whole family flies to Paris for Christmas. Instead of panicking, Kevin relishes his time alone and becomes more independent — watching inappropriate movies, eating junk food, shooting a BB gun inside, but also grocery shopping and doing laundry. Eventually he runs into local cat burglars Harry and Marv (Joe Pesci and Daniel Stern), who plan to rob his house. And that’s when the fun and chaos escalate into what I consider the greatest prank scenes ever filmed. Scored by John Williams and also starring Catherine O’Hara, John Heard, Kieran Caulkin, John Candy and more. Rated PG for violence and coarse language.
“The Grinch” (2018) Yet another Grinch movie begs the question — how many do we need? Apparently a few more, as this iteration inhabits its own little modern world and adds to the everexpanding Grinch mythology. Narrated by Pharell Williams and starring Benedict Cumberbatch as the Grinch, the story is simple — the Grinch hates Christmas and the Whos want to make it bigger and brighter than ever, much to his annoyance. A nod and protege to Ron Howard’s “A Grinch Stole Christmas” with a scene-stealing Jim Carrey, this movie is fast-paced, quick-witted and incredibly scored. The music, however, is a very modern take, done by Pharrell Williams and including a combo of classic Christmas, pop, hip hop and acapella. Because this is fully computeranimated, the movie has no limits and is a true visual spectacle. Also starring Cameron Seely, Rashida Jones, Kenan Thompson, Mindy Sterling, Angela Lansbury and more. Rated PG for brief rude humor.
Stream these movies where available, or rent from your local movie store, library or rental kiosk.
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COMMUNITY
OREGON BLACK HISTORY SPOTLIGHT: MARY JANE HOLMES SHIPLEY DRAKE
Overcoming the Odds Matriarch of pioneering Oregon family conquers extraordinary circumstances
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By Oregon Black Pioneers
ary Jane Holmes Shipley Drake was one of the first African Americans to live nearly their entire life in Oregon, and she was the matriarch of a large family of early black residents. She was born Mary Jane Holmes in Missouri in 1841, one of six children of Robin and Polly Holmes. The entire Holmes family was enslaved by Nathaniel Ford. Before leaving Missouri for Oregon, Ford promised the Holmes their freedom upon arrival if they would help him establish his new farm. The Holmeses joined Ford’s family in their trip west, bringing along their three youngest children, including Mary Jane. The Fords settled in Rickreall in 1844, and Robin Holmes helped build the family’s home as well as a cabin for his own family. By law, Ford had three years to free the Holmeses upon entering Oregon. Ford, however, violated the law and continued to hold the family as slaves until 1850. That year, Ford finally granted Robin and Polly their freedom along with their newborn baby, but The Shipley Family historical marker refused to free the Holmes’ in Philomath, Oregon three other children. In a desperate attempt to free his children, Robin Holmes took the extraordinary act of bringing suit against Ford. Although he had little chance of victory, the chief justice of the Oregon Supreme Court ruled in Holmes’ favor in 1852. The court found that as a free territory, Ford had no legal authority to keep the Holmes’ children enslaved in Oregon. Victorious, the family was reunited as free persons. Although free, the family was still poor. Robin and Polly moved to Marion County to start a farm, while Mary Jane continued to live with the Ford family, earning money as a domestic servant. When she was 16, Mary Jane met Reuben Shipley, a formerly enslaved farmer who had been emancipated upon reaching Oregon. Mary Jane and Reuben made plans to marry, but Ford refused to allow the marriage unless he was compensated for Mary Jane’s release – essentially demanding that Shipley buy Mary Jane’s freedom, despite Mary Jane being
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Mary Jane Shipley Drake., Photo Courtesy of Oregon Historical Society
legally free already. Reuben paid Ford nonetheless. The $700 payment is equivalent to over $19,000 today. For the next 18 years, Mary Jane and Reuben were active members of an agrarian community called Plymouth in present day Philomath. The couple established a large farm and raised six children there. In 1861, the Shipleys even donated three acres of land from their property to create the Mt. Union Cemetery in Philomath on the condition that blacks be allowed to be buried there. Reuben was later buried there himself in 1875. Mary Jane would remarry the same year, wedding R.G. Drake. The couple would have five children together, making Mary Jane a mother of eleven. She continued to live near Corvallis the rest of her life, outliving both of her husbands and all but one of her children. She died in 1926 at age 85. Oregon Black Pioneers is Oregon’s only historical society dedicated to preserving and presenting the experiences of African Americans statewide. To learn more, and to support this nonprofit, visit oregonblackpioneers.org. ©
Oregon Black Pioneers, 2023
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TASTE OF THE TOWN
ODD MOE’S PIZZA
Fresh Pizza Pies Cooking up made-to-order deliciousness
O
A popular Vegan selection is the Natural with your choice of vegan sausage, vegan pepperoni or vegan chicken. Gluten Free crust in the 12” size is also available. In addition, Odd Moe’s offers a selection of made-to-order Tortellini Pasta Bowls in Traditional Red Sauce, Garlic Basil Pesto or Garlic Red Pepper. Bone-in Wings, Fresh Salads, Appetizers, Sweets & Drinks round out the menu. Odd Moe’s uses their own delivery drivers, even if you’ve ordered through a third-party service, ensuring a speedier delivery time and a fresher pizza in your hands! Craft beers from local vendors and smaller breweries, as well as domestics like Coors Light and Corona, provide excellent choices to accompany your meal. Odd Moe’s beer selection changes with the seasons, so call or check the website for what’s currently available. Hard Ciders are typically from 2 Towns Ciderhouse in Corvallis or Ciderboys. Clone 7 from Washington is a currently featured wine. ID is required for all alcoholic beverages and alcohol can only be purchased with food. Odd Moe’s Pizza in Keizer was opened in 2017 by husband/wife team, Eric and Mandy Burdge. Mandy works at Moe’s the majority of the time, cooking and baking alongside
By Patti Jo Brooks, Contributing Writer Photos by Laurel Bice
dd Moe’s Pizza in Keizer is sure to serve up crowdpleasing Northwest style gourmet pizza and craft beers. Local wines and ciders are also available for both carryout and delivery. Whether you’re grabbing a quick bite after work, a leisurely meal on the weekend, or feeding a group of pizza lovers, Odd Moe’s promises to give you the best quality carry-out pizza around. “The ingredients and toppings are always fresh,” says Mandy Burdge, co-owner of Odd Moe’s Pizza in Keizer. “Our dough is always made fresh too — never frozen or pre-made.” One of the most popular pizzas on Odd Moe’s menu is the Lineman Combo with four different meats, fresh mushrooms, red onions, black olives, green peppers, mozzarella cheese and red sauce. Yum!
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WE DELIVER!
a local staff of four to five employees. The couple’s six children (ages 18 to 6) will likely be seen among the staff as the years go on. Their 18-year-old, who graduated from North Salem High School last June, has already been brought on board. “Time has flown by!” says Mandy. Odd Moe’s actively supports the Keizer community, the local schools and in particular, McNary High School Marching Band. They also donate pizzas every year to the McNary theatre program for their big musical production as well as to the students working the School Fireworks Stand. Odd Moe’s Pizza is located at 5151 River Road N. in Keizer. Order by Phone at (503)390-0098 or order online at oddmoes.com. They offer catering, too!
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THE ANGLE
TROUT FISHING
The Scoop on Spoons Score big with these time-tested simple lures
a bit upstream of yourself, and do ultra-slow reeling with some ever-so-slight twitches of the rod tip, until you start getting downstream of yourself. At that point, go for the swing — but the money is in the tumbling drift you get when the lure is just in front of you. Your line will draw out in front of the lure, causing it to wobble with an enticing flash, not quite hitting the bottom, but getting into the strike zone.
T
By Lucas Holmgren, Contributing Writer
rout are a year-round species in Oregon. Whether you fish creeks, rivers or lakes, there is always a place to fish for rainbow, cutthroat and brown trout. Spoons are essentially a metal lure that is bent in a way that causes the lure to wobble or flutter without fully turning over. It is not the same as a spinner, which has a rotating blade. I have used spoons like Kastmasters, Little Cleo’s and my personal favorite, the Al’s Goldfish Neon Blue. Areas where I use spoons are in tidewater, small field creeks, large dam-controlled rivers, small natural rivers and standard “stocker” lakes. There are certain rivers where a spoon doesn’t always get it done, but in my semi-coastal region of Oregon and Washington, I have found consummate success with fishing spoons.
The Technique “The swing” is a proven method for spoon fishing. Cast across the river from yourself, draw the line tight and point your rod tip where your line is heading, and as it gets farther downstream, let it “swing” through the target water. Once it’s below you, reel up. I also “drift” spoons. Essentially, be aware of the flow and depth of the run; then cast 20 TO ADVERTISE WITH US, CALL 503.825.2111
The Gear A small spoon produces the best action when fished with a light leader. The small diameter of 6lb test is my chosen favorite. When it comes to the mainline, I prefer to fish with nothing but 6lb, so I don’t need a uni-knot or a swivel to connect a leader. An ultra-light rod with 6lb test tied directly to the spoon with a Palomar knot is so organic.
Keep in Mind When you are tying a light line to a lure, pull with one hand as far away from the knot as possible, while guiding the knot with your other. This ensures that no harmful stretch is imparted to the line near the knot.
Key Tactics A spoon is a “cover water” lure. Don’t spend all day making the same cast over and over. Move from hole to hole. In lakes, I will cast out as far as I can and vary speed and location. Every day is different. Sometimes it’s a slow retrieve close to the bottom, other days I’m cranking it in fast to where it’s inches below the surface. You simply need to vary your retrieve until you figure out the day’s pattern. Many fish species love to bite spoons, and trout are no exception. Give it a shot!
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TAKE THE PLUNGE FOR SPECIAL OLYMPICS OREGON
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attress World Northwest will be supporting Special Olympics Oregon via the Polar plunge. They will be donating time, money and TV advertising. In addition, they will be getting donations from their customers. Their main fundraiser, The Polar Plunge, takes place February 24, 11 a.m. at Willamette Park in Portland and a 5k fun run at 10 a.m. “Polar Plunge is your chance to step out of your comfort zone by jumping into an unforgettable experience that directly impacts the lives of Special Olympics Oregon Athletes. By participating you provide 5,000+ Special Olympics Oregon Athletes access to sports, activities, and community,” says Special Olympics Oregon. Why is this nonprofit so important? “Special Olympics Oregon believes in the transformative power and pure joy of
athletic competition. Every day across the state, we help children and adults with intellectual disabilities become athletes and grow a strong, supportive community of advocates. Through year-round training and serious competition, Special Olympics participants journey along a proven pathway to better health, essential life skills and lifelong friendships.” Please help us raise funds by donating online or visiting one of our local stores. We are family-owned and -operated and we strive to greet every customer with a smile, listen to your needs and concerns and give a great overall experience. Get a better night’s sleep and help support your community at the Mattress World Northwest Gresham store located at 1160 NE Burnside Rd. (503-907-0296). They are open every day from 10am7pm or you can order online at mattressworldnorthwest.com.
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Whisk together heavy cream, whole milk, sugar and molasses in saucepan. Add ginger. Bring to simmer over medium heat. Whisk periodically to dissolve sugar. Once it simmers, turn off heat. Do not bring to a boil. Whisk egg yolks, vanilla, cinnamon, allspice, cloves and salt constantly for about three minutes. Add ¼ cup of cream mixture at a time into egg mixture, whisking constantly. Repeat a few times. Add mixture back to saucepan with rest of cream. Whisking constantly over medium heat, bring back to a simmer. Do not boil. Cook until mixture thickens and covers back of wooden spoon (six to 10 minutes). Turn off heat and stir in orange zest. Steep for 10 minutes, stirring occasionally to prevent a film from forming. Pour mixture over fine-mesh sieve into large bowl and place plastic wrap directly on top of the custard’s surface. Refrigerate at least four hours (overnight is ideal). Pour custard into ice cream maker and churn according to instructions. In final couple minutes of churning, add crushed ginger snaps. Pour into airtight container and freeze for a few hours. Enjoy!
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HISTORY
THE HISTORY OF COFFEE
The Humble Bean to Bold Beverage From 9th century North Africa to your local cafe By Robert Matsumura, Contributing Writer
A
s rain falls from the skies of the Pacific Northwest, so too does coffee pour into the cups of local residents adding pep to their step and steamy, warm, comfort to lift the spirits. But where did coffee come from in the first place, and just how did it become one of the most popular beverages around the world? While no one can definitively pinpoint precisely when coffee was invented, nor the name of the first person to roast coffee beans, grind them, and mix them with water, historians agree that coffee originated in the areas of modern-day Ethiopia and Yemen. Legend tells of a 9th century goat herder named Kaldi, who noticed that his goats, after eating coffee berries, became so energetic that they barely slept all night. Kaldi reported his discovery to the abbot of a local monastery who brewed a drink with the berries which increased alertness for the monks through their long hours of evening prayers. It wasn’t long before word spread to the nearby Arabian Peninsula of the miraculous drink, and traders 26 TO ADVERTISE WITH US, CALL 503.825.2111
eventually Clement himself, after tasting the new beverage, introduced found it pleasing. Instead of banning coffee, he coffee bestowed his blessing upon the drink. With the throughout Pope’s blessing, the green light went on for coffee the region. throughout Christendom. Illustration of Kaldi While As for the Americas, coffee crossed the Kaldi and the coffee drinking monks are Atlantic in the 17th and 18th centuries from anything but a historical fact, it is known Europe. In North America, coffee arrived in the for certain that by the 15th century, New World from the British via New Amsterdam coffee houses had spread throughout the — later renamed New York by the American Near East. From Turkey to Egypt, these colonists. One event in particular that served establishments became not only places as the impetus for coffee culture in the United to enjoy a hot cup of coffee, but popular States was the tax on tea levied on the colonists spots to socialize, listen to music, play by King George games, and learn of current events. III. The subsequent As for Europe, historians point to Boston Tea Party that the Siege of Vienna by the Turks in 1683 erupted as a result as one of the key events instrumental of this tax spurred in the spread of coffee to the West. In many Americans to the aftermath of the war, coffee from abandon tea for coffee, the Turks made its way to Viennese to the point that locals who became enamored with the Thomas Jefferson later new beverage. As time passed, coffee proclaimed coffee as houses emerged not only in Vienna, but “the favorite drink of throughout Austria and neighboring the civilized world.” countries as well. It is the Austrians who The Caribbean, are credited with the addition of milk Central, and South and sugar to coffee. America owe their Around the same time, the beverage coffee industry to a young French naval officer, Gabriel also arrived in Italy, likely through Venetian traders who ranged throughout de Clieu, who smuggled a seedling from a coffee plant in the Middle East and North Africa. the Royal Botanical Garden in While coffee provoked suspicion in Paris (the plant had been a gift from some, such as the advisors of Pope the Mayor of Amsterdam to King Louis Clement VIII who went so far as to XIV) and transported it across the Atlantic call it the “bitter invention of Satan,”
to the island of Martinique, despite attempts by a saboteur to kill the plant, an attack by pirates, and severe storms at sea. This hardy seedling went on to parent all the coffee trees cultivated throughout this part of the world — a region that has become one of the premier coffee production areas on the planet. Brazil’s famous coffee owes its start to Francisco de Melo Palheta, who was dispatched by the governor of Brazil to help mediate a conflict between neighboring French and Dutch Guiana. Arriving in Cayenne, the capital city of French Guiana, part of Palheta’s mission was to smuggle some coffee plants which were closely guarded by the French. As the story goes, a romantic dalliance between Palheta and the wife of the Governor of Cayenne led to her passing a bouquet to a Brazilian officer containing a coffee seedling concealed among the flowers. This seedling was supposedly the progenitor of Brazil’s coffee industry. Whether the romantic part of the story is true or not, it is documented that Palheta was successful in bringing thousands of coffee seeds and several plants back to Brazil. Gabriel de Clieu By the 18th century, coffee had grown to be one of the world’s most profitable commodities. Consumption and popularity in the U.S. grew, particularly during the Civil War, and enterprising businessmen such as brothers John and Charles Arbuckle grew wealthy selling pre-roasted coffee by the pound to cowboys in the West. James Folger, who peddled coffee to gold miners in California, also profited greatly. Big name coffee brands including Maxwell House and Hills Brothers quickly followed suit. Following World War II, instant coffee was developed, simplifying the coffee-making process, though not necessarily improving the flavor. With the emergence of Starbucks in Seattle in 1971, the quality of coffee available to the consumer improved through better sourcing and preparation techniques. Consistent, quality coffee became available to people across America, with beverages tailored specifically to the palate of each individual customer. Today, the coffee revolution has evolved. Small, independently owned coffee shops are taking it to
the next level. A focus on sustainability, local roasting, and fair trade beans are at the forefront of the new movement. Sourcing, roasting techniques, and brewing methods are all aspects of the equation that today’s coffee entrepreneurs are relentlessly improving in their drive to bring the highest quality coffee to market. So, the next time you’re enjoying a steaming coffee beverage — whether it be a latte, mocha, cold brew, espresso, or just a plain old cup of Joe — know that the history behind the humble coffee bean, and its evolution through time, was a long and arduous journey filled with lively characters, distant places, and enterprising individuals who treasured this miraculous bean of the tropics. READ MORE AT CITYHANDSHAKE.COM 27
SEASONAL
HOLIDAY WINE AND CHEESE
Cheese & Wine Essentials for your holiday table
H
By Robert Matsumura, Contributing Writer
ave you ever stood in the wine aisle of your local grocers during the holidays, baffled as to the appropriate wine for meals featuring poultry, beef, pork, or seafood — not to mention the array of appetizers and side dishes? Our guide below will help simplify this process with six wines flexible enough to complement your holiday cuisines from autumn through winter.
Sauvignon Blanc Also referred to as “Sancerre” in France, this medium-light bodied white wine is a winner. It features a crisp, herbal profile perfect for turkey, goose, chicken, or seafood.
Chardonnay A more full-bodied white, Chardonnay is an excellent partner to fish or roast poultry. Likewise, Chardonnay pairs beautifully with beef, should you have guests who prefer to drink only white. In this case opt for an oak-forward Chardonnay, as it will enhance the robust flavors of the beef.
Viognier Not as well-known as other whites, Viognier is a fantastic partner to roast turkey and other poultry dishes. Rounded in body with undertones of honey and spice, some of the best Viognier comes from the Rhone region of France, as well as Australia and South Africa. Like Chardonnay, Viognier can also play well with beef.
Pinot Noir With its bright acidity and versatile nature, Pinot Noir is one of the best choices for the holidays. It excels across the board with poultry, pork, and hearty beef dishes. The Pacific Northwest and California offer many solid choices with fruit-forward characteristics sure to please even the most discriminating palates.
Zinfandel Red Zinfandel has long been considered a great Thanksgiving wine for its ability to compliment turkey while also blending well with cranberry sauce and other sides. Its fruit-forward profile, along with notes of cinnamon, clove and vanilla evoke the holiday season. Zinfandel also performs admirably with beef and pork, should your holiday dinner include a roast or baked ham.
Cabernet Sauvignon Cabernet Sauvignon, the “King of Reds,” is the ultimate pairing for beef. Cabernet’s dark, full-bodied character, often reminiscent of currants and black cherry, enhances the hearty flavors of such entrees as prime rib or crown roast.
Syrah/Shiraz Another fabulous red wine to pair with beef is Syrah (known as Shiraz in Australia). This luscious red bursts with complex flavors from pepper to cherry, smoky to floral. Syrah, made in France’s Rhone Valley, is generally known more for its elegance and complexity, while Shiraz is bolder and more fruit-driven. If beef is on the menu, you can’t go wrong with Syrah.
Which Wine to Bring to a Party? Let’s say you’ve been invited to a holiday event and wish to bring a bottle of wine, but you’re uncertain of the menu. The safest choices might be Pinot Noir or Chardonnay. Both wines have versatility across a broad spectrum of entrees, and will be welcome additions to the holiday table. All of these featured wines are readily available at your local markets, where helpful staff can assist you in determining the best selections and values for your particular budget. 28 TO ADVERTISE WITH US, CALL 503.825.2111
Cheese Guide As the holidays roll around, entertaining family and friends takes center stage. For many of us the holiday cheese board is a star player in the food festivities, yet with the plethora of choices available at local markets, assembling it can prove a bit daunting.
Basic Strategy For presentation purposes, select cheeses of different colors, shapes, and sizes. When calculating the amount of cheese to purchase, three ounces per guest is a solid guideline. Thus, if you’re serving three types of cheese and entertaining 12 guests, you should buy at least 12 ounces of each type. If other appetizers will be served, the amount of cheese can be reduced to two ounces. In general, three varieties of cheese—a hard, a semi-hard, and a soft—will provide ample variety for most events.
Hard Cheeses Aged Gouda This Dutch cheese is always a strong player on any cheese board. If you prefer a sharper, nuttier flavor with those delicious salty bits, opt for a Gouda aged at least 10 months. Many of the premier Goudas will be aged up to 18 months or more. Top brands include Beemster, Parrano, and Rembrandt.
Manchego A full-bodied cheese made from sheep’s milk, this Spanish cheese from the La Mancha region is creamy yet nutty with toasty nuances. Aged Manchego has a wonderful granular texture much like aged Gouda, and will be a superb compliment to fruit or meats such as prosciutto, salami, and capicola.
Cheddar A good aged cheddar is always a welcome member of any cheese board. American, English, and Irish cheddars are all fantastic choices, providing slightly different characteristics. In general, the longer a cheddar is aged the sharper the flavor. Tillamook, Kerrygold, and Cabot are all fine choices.
Semi-Hard Cheeses Fontina Originally from Italy, this versatile cheese features a sweet and pungent character nuanced with tones of butter and roasted nuts. It is rich and creamy with an intensity of flavor that increases with age. Sartori, Stella, and Boar’s Head are all excellent brands.
Comté One of the most popular French cheeses, this creamy, mil cheese is a pleasing addition to any cheese board as it blends well with bolder flavored meats and preserves while adding a luxuri us undertone. Jura Flore, Fort Rousses, and St. Antoine are all quality brands.
Soft Cheeses Brie Soft and creamy, with a musky complexion, this French cheese is spreadable and delicious slathered on bread or crackers. Try it warmed and melted. Excellent brands are President, La Bonne Vie, or Dietz and Watson. Marin French is a quality domestic brand
Camembert Another soft spreadable cheese that hails from the Normandy region of France is Camembert. Not quite as creamy as Brie, it is less pungent, and pale yellow in color. Often celebrated as the most popular cheese of France. For festive additions consider cranberry cheeses such as Wensleydale or Celebrity. Crave truffles? Explore the many truffled cheeses on the market such as truffled Brie and Gouda. READ MORE AT CITYHANDSHAKE.COM 29
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