Keizer Community Advantage Magazine February 2023

EVERYTHING KEIZER PLUS A LITTTLE BIT MORE!

KEIZER

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 John Zobrist

Brad Marti Shelley Zeman

Tina Toney Darren Dwyer

Ashley Berotte 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

COVER FEATURE: Western Interlock

COVER PHOTO BY LAUREL BICE

TASTE OF THE TOWN: Bai Bua Thai

BAI BUA THAI KITCHEN BEST OF THE WILLAMETTE VALLEY

By Dennis McNabb, Contributing Writer

Authentic Thai culinary traditions with a modern interpretation.

Bai Bua Thai Kitchen is that rare find: a truly exceptional dining experience that whisks you away on a cultural journey to Thailand while keeping one toe planted here in the West. Owner Vichuda Stine grew up in Thailand and worked for many years at a 5 star resort where she was exposed to some of the most amazing food she had ever eaten. During that time she developed a highly-refined and discerning palate, and after moving to America in 2001, decided to try her hand at sharing some of those experiences with a Western audience. She spent a decade passionately honing her culinary skills and perfecting her recipes, until finally opening her first restaurant in 2010. She has owned several successful restaurants since, typically more than one at a time, and now fortunately for us here in Keizer, she opened Bai Bua Thai in 2019.

won “Best of the Willamette Valley” awards for “Best Asian Food” twice already in 2020 and 2021!

Although everything on the menu is phenomenal, Vichuda did have some local favorites to recommend. For Appetizers, start off with Lettuce Wraps and Crispy Avocado Wedges. For your soup course, dip into a delicious bowl of Thai Fisherman’s Soup. If you choose to have a salad, there are many popular choices but favorites include the Thai Yum Salad and the Papaya Salad. Popular entrées include her Spicy Basil dish and her Eggplant Basil. Alternatively, you might delve into the Seafood side of the menu and enjoy the Seafood Delight or the Salmon Pad Prik-King. Or if you’re craving noodles, their Pad Thai is extremely popular along with their Kee Mow (Drunken Noodles) and their Spinach Peanut Noodles. Favorite Noodle Soups are their Tom Kha and their Khao Soi (Curry Noodles). They of course have a plethora of curries also and people love both their Pumpkin and Yellow varieties. Favorite rice dishes include their Pineapple Fried Rice and Duck Basil Fried Rice. Last but not least—and these dishes are especially unique to Bai Bua Thai—favorite House Specials are their Duck Over Spinach dish, their Chicken Panang Peanut Curry, and their Mango Chicken.

Bai Bua Thai is the epitome of everything Vichuda does best, offering a large variety of fresh delicious Thai dishes, made to order, and served in a clean, understated, and extremely pleasant atmosphere. These are her recipes, developed from scratch with a modern Western palate in mind, yet still authentic to her roots. The amount of care and enthusiasm she has infused in every dish is evident upon your first bite. So much so, in fact, that she has

Next time you’re looking to try something new, something fresh, and delicious and authentically Thai-inspired, look no further than Bai Bua Thai Kitchen! Locally-owned and -operated by passionate people looking to share their cultural experiences.

Check out their website at baibuathaikeizer.com, call 503990-7451, or come on down! Bai Bua Thai Kitchen is located at 5133 River Rd. N. in Keizer.

Since 1968, Washington Roofing Company has been the trusted commercial roofing contractors for GCs and property owners throughout Oregon.

We’re proud to be the state’s most experienced Duro-Last MasterElite contractors, delivering efficient and precise roofing services to meet your project timeline and budget.

We offer a comprehensive safety policy, outstanding communication, and personalized service. Our crew is easy to work with and provides exceptional, long-lasting results.

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!

Chocolate Strawberry Shortcake

INGREDIENTS

2 cups all-purpose flour

1/3 cup white sugar

¼ cup cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup butter

1 cup milk

2 pints strawberries, sliced

¼ cup white sugar

1 (12 ounce) container frozen whipped topping, thawed

2 tablespoons chocolate syrup

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Grease two 9-inch layer pans.

2. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into the prepared layer pans.

3. Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.

4. Meanwhile, in a medium mixing bowl, combine strawberries and remaining 1/4 cup sugar. Let mixture stand for 10 minutes.

5. Remove shortcake layers from the pans. Place one layer on a serving plate; cover with 1/2 of the of strawberry mixture and 1/2 of the whipped topping. Place remaining shortcake layer on top, then remaining strawberry mixture and remaining whipped topping. Drizzle chocolate syrup over top.

A SHINING EXAMPLE IN OUR COMMUNITY

By Dennis McNabb, Contributing Writer

Mattress stores seem to be a dime a dozen, with locations on virtually every street corner and dozens of online options as well. And you’d think the buying experience would be the same as the next, right? Wrong. For starters, there’s the personability. Sean has been in the business for over 25 years. He started the parent company Furniture Showcase, Inc. in 1995, and has been serving the community as Mattress World Northwest (MWNW) since 2004. He and his team are dedicated to making your mattress buying experience one of a kind. In talking to Sean, it’s obvious he cares deeply about his employees and his customers.

Sean spoke passionately about MWNW’s three-pronged approach to business success. Firstly, they are dedicated to helping their customers get a better night’s sleep. Thorough training and the largest selection in the NW allow them to assist every person to find the most comfortable mattress for a better night’s sleep.

Secondly, MWNW’s business mission is making sure their employees are happy. This is one of those places you hear about but rarely find – a place young folks start working at and never leave! They legitimately treat their employees like family and empower them to live their best lives.

Most impressive and thirdly, MWNW prioritizes giving to the communities they reside in. Sean and the MWNW team incorporate charitable giving and philanthropy into the corporate culture. Walk into any one of their stores throughout the year, and you’ll see they are promoting some sort of fundraising event, whether it’s in support of Polar Plunge For Special Olympics Oregon, the Cystic Fibrosis Foundation, Susan G. Komen’s Race for the Cure, the Senior Citizens Council of Clackamas County, or one of our local schools.

In the month of March, all MWNW stores will be asking for donations to support Polar Plunge

for Special Olympics Oregon. Their main fundraiser, The Polar Plunge, takes place March 11 at Willamette Park in Portland.

SEAN HATHAWAY Owner

According to Special Olympics Oregon, “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.”

Here is why Special Olympics Oregon is 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. Family-owned and -operated, dedicated to providing their customers the best products at the best prices, all while donating to and participating in their local communities, Mattress World Northwest exemplifies the best of what retail businesses have to offer. This proves that not all mattress stores are created equal.

Get a better night’s sleep and help support your community at your local Mattress World Northwest, with 22 locations across Portland, Salem, Vancouver, and more. Order online at mattressworldnorthwest.com.

March 11th at Willamette Park

PROUD TO SUPPORT OUR COMMUNITY

Special Olympics Oregon uses sports training and competition to grow acceptance and inclusion of those with intellectual disabilities. Learn more at: soor.org.

Feeling Is Believing.

ProLift Garage Doors of Salem

By Patti Jo Brooks, Contributing Writer

Whether your garage door needs repair or replacing, “Leave the Work to Us, Call the Pros!” ProLift Garage Doors of Salem will send a qualified garage door technician to service your garage door and get it up and running smoothly again. A broken spring, weather stripping for the winter, or replacing a damaged garage door altogether can be easily handled by ProLift Garage Doors of Salem. No job is too large or too small. Let ProLift Garage Doors be your first call!

“I really strive to keep our customers happy,” says Gabe Peace, independent owner and operator of ProLift Garage Doors of Salem. His focus is quality work using quality parts. Gabe is currently a dealer for Amarr Garage Doors and hopes to add other manufacturers to that list in the future. He continues by saying, “The two guys I have working for me right now, I’ve had a lot of customers tell me how polite, how great, how informative they were.” Gabe’s goal is to maintain that level of customer care and to “make sure we always do things that way.”

One of only two ProLift Garage Doors franchises in Oregon, Gabe’s Salem location covers a large territory including Newberg, McMinnville, Molalla, Woodburn, Monmouth, Albany, and more. Gabe runs the day-to-day business himself and will occasionally do some of the work, but as the owner he’ll go out to a job whenever he can. His two hired technicians, “the younger guys,” do the heavy work. Gabe also owns two service trucks now, adding the second one last October. With a background in construction, lumber mills, and always mechanically inclined, Gabe saw ProLift Garage Doors as a solid fit for a small business venture. “I like garages,” Gabe thought, when the opportunity presented itself. Together with his wife Renée, they co-own the franchise and opened for business one year ago on October 25th, 2021. “I don’t have to be huge,” Gabe confides. “I just wish to be well-known, reliable, trustworthy, and be a small local business that’s successful.” Gabe’s excited for ProLift Garage Doors of Salem to get the exposure it deserves.

A member of HBA, you might have seen Gabe at last year’s Home Show at the Salem Fairgrounds. He’s also a member of the Salem Chamber of Commerce, and hosted a sponsorship at South Salem High School. He honors Military, Teachers, and First Responders by offering a 10% discount on Service and up to $150 off on New Garage Doors at any time throughout the year. Gabe looks forward to more involvement in the community. “I

love sports. I played sports growing up,” he comments. “I’d like to sponsor a Little League team. It would be fun!”

Find Gabe on Facebook at facebook.com/proliftdoorsofsalem and on LinkedIn. Visit proliftdoors.com/salem/ for more information or call the Contact Center at (541) 293-8240 and ask for local Salem owner, Gabe Peace. Email him at gpeace@ proliftdoors.com.

facebook.com/ProLiftDoorsofSalem/

Superior Service & Integrity John’s

Waterproofing

Written by Dennis McNabb, Contributing Writer

If you’re looking to maintain the structural integrity of your home, not to mention the purity of the air you and your family are breathing within its walls, look no further than John’s Waterproofing! They’ve been serving completely-satisfied customers from Eugene to Vancouver for almost 50 years by providing basement waterproofing, crawl space repair, and foundation repair.

Using a unique waterproofing system design with patented and warrantied products, they guarantee topof-the-line quality and performance so you can rest assured that your home is protected. Founded in 1974 by John Lombardi, the company has risen to prominence due to its tireless commitment to superior customer service, treating every customer like family, and by setting the industry standard regarding the quality of their products and services provided.

Let’s face it: Here in the Northwest we have a lot of moisture. Whether it’s coming up from the ground due to elevated water tables or down through the foundation due to heavy rains, clogged gutters, or improperly graded landscaping, it’s imperative for the health and longevity of our homes to make sure our basements and crawl spaces are sealed and waterproofed. Regardless of the basement and/or crawl space issues you may be experiencing, John’s Waterproofing is the premier local contractor for providing the best long-term solutions

available. Their systems are not merely a quick-fix; they get to the root of the problem and offer intelligent, consummate, enduring solutions that are designed and built to last.

A quick overview of their services includes: basement waterproofing, sump pump services (system installation, repairs, and maintenance), basement and crawl space insulation, crawl space repair (vapor barrier, structural repairs, dehumidifier, thermal insulation), basement finishing, foundation leak repair, flood vents, seismic retrofitting, mold problems, plumbing, attic insulation, and more.

Some services are limited in certain areas, so if you’d like a more in-depth understanding of the services they provide in your region, call them today for a free estimate. When it comes to this type of work, there is simply no one around who does it better!

General Manager Robin Ekloff has been with the company for over 25 years and has owned the company since 2019. He couldn’t be more proud of the team he works with, and the feeling is mutual. I had the pleasure of speaking

with Director of Marketing Jessica Dingle, who says that Robin is one of those guys who cares more about his employees than he does himself. More than anything, he wants them to be happy and successful, and he views their successes as his own.

The system Robin has set up — building upon an already solid foundation of good business practices — is producing amazing results.

Something is clearly working right, since in 2020 John’s Waterproofing won two highly prestigious awards in the industry: The Best Contractor Award, and The Best of Porch Award. The latter is only given to the top 1% of professionals on Porch.com and it’s earned by maintaining outstanding community reviews, high response rates, and a track record of overall great and on-

time service with no outstanding or unresolved complaints.

Sounds like Johns’ Waterproofing is the type of business every homeowner dreams of working with! Why call anyone else? Call for a free estimate.

To schedule a free estimate from John’s Waterproofing, call 503-3420444. For more on their services or to read reviews from satisfied customers, visit johnswaterproofing.com.

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

Enhance Your Outdoor Living Space

By Dennis McNabb, Contributing Writer

Photos By Laurel Bice

Retail, Wholesale, and DIY customers: Western Interlock is your one-stop shopping solution for all paving and retaining wall systems designed specifically for the Northwest!

Outdoor living is on the rise, and more and more people are considering how they can enhance and transform their patchy lawns, untended flower beds, and generally unused outdoor spaces into something more functional, more aesthetically appealing, and more comfortable. As a consequence, the question that must be rolling around in people’s heads is, what are my options? Particularly here in the Pacific Northwest, where high water tables tend to flood uneven landscaping, and moss overwhelms lawns and gardens, one of the more intelligent alternatives is hardscaping.

Specifically, interlocking concrete pavers, which come in a multitude of beautiful colors, styles, and patterns; more than you are probably aware! And the possibilities are endless: pave out the entire yard or just strategic portions in combination with your landscaping. Add a new retaining wall, a fire pit, or a pathway. Build a new patio space for your BBQ or that new outdoor furniture you purchased last year. You’re only restricted by your imagination, and as a result: no more backyard lakes! No more mud! No more patchy lawns overrun by moss. Both in form and function, pavers are cleaner, easier to maintain, have higher curb appeal, and add significant value to your property! If that sounds like an attractive proposition, then Western Interlock should be your next stop!

Western Interlock was founded in 1990 by Wyatt Pegg. Family has always been one of his top priorities, and that’s as true in his business as it is in his personal life. While visiting his soon-to-be father-in-law back in the ’70s, Wyatt helped out on a project, which introduced him to the art of installing paving stones (as a part of that family’s landscaping business). That experience planted the seed of an idea—to bring pavers to the Willamette Valley— which would germinate some 15 years later with the development of his very own manufacturing facility in Rickreall. It’s that very same manufacturing facility where Western Interlock still resides today!

Success has come as a result of their strict dedication to one simple founding principle: treat every employee and customer like members of the family! To them, customer service is not a department, it’s an attitude. They have a friendly and knowledgeable sales staff, yard personnel, and delivery drivers, many of whom have been with them for years. Several employees are even second generation! They certainly have no shortage of experienced team members, and their goal is to ensure that your experience with them, their product, and your completed project, exceeds your expectations. Company vice-president Landon Pegg stated, “as a family-owned business, we like to serve our customers directly!”

After more than 30 years, Western Interlock is still the same independent, family-owned and -operated local business they started out to be! Their Rickreall retail facility and its gorgeous 10,000 sq. ft. outdoor display still retains that same relaxed family atmosphere, and is still open to the public for tours. They still serve both retail and wholesale customers in Oregon and Washington, catering to all customers at every level of project involvement. Whether you want to hire a contractor to do the job for you, or participate in any of their regular DIY classes (online and in-person) and learn how to do it yourself, they are ready to assist at every step of the process.

As a side note, because they are a local company, using materials that are both sourced and produced locally, they have not had to battle the same supply chain woes most of their larger, corporate competitors have. If it’s in their brochure, it’s almost assuredly in stock on any given day. Not to mention, the money you spend there goes straight back into the local economy!

So, if you’re ready to get started, regardless of your planned level of involvement, contact Western Interlock and allow their wonderful staff to guide you through your process from start to finish.

Western Interlock is located at 10095 Rickreall Rd. in Rickreall. For more information and to view the entire library of resources, visit westerninterlock.com or diywithwi.com, or give them a call at (503) 623-9084.

Landon Pegg, Vice President

Everyone wants their outdoor spaces to be an extension of their home. As your local family-owned supplier of pavers and wall block, we look forward to helping you make your dream a reality.

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