Monmouth & Independence Community Advantage Magazine December 2023 by Active Media Publishing Group

DEC 2023/JAN 2024

MONMOUTH & INDEPENDENCE COMMUNITY ADVANTAGE

HISTORY

REEL MOVIES

SAVOR THE FLAVOR

The Legend of Santa Claus

Tinsel Tales

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Monmouth-Independence 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

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

BUSINESS FEATURE Monmouth Fitness Club

MEET THE ARTIST Isabeau Waia’u Walker

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

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

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BUSINESS FEATURE

MONMOUTH FITNESS CLUB

Shape Your Future Working out among friends in Monmouth

By Patti Jo Brooks, Contributing Writer Photos by Laurel Bice

oes your Thanksgiving “feasting” typically last through New Year’s Day? Will your fall wardrobe still fit in January? Monmouth Fitness Club is here to help you achieve your optimal weight and build strength as you see fit. They have your back! And arms and legs and tummy… Add a Monmouth Fitness Club membership to your gift list – after all, it is that time of year. Monmouth Fitness Club is dedicated to “Making a Healthier Community One Member at a Time,” and encourages you to take advantage of their January enrollment specials. As proponents of an active and healthy lifestyle, this full-service club offers group fitness classes, personal training sessions, HIIT House (High Intensity Interval Training) and up-to-date workout equipment. What truly sets Monmouth Fitness Club apart is the friendships that form between the members and staff. “We want to make sure we always have staff available so people can have that personal connection,” says Ashley, the club manager, pointing out that this is not the culture of every fitness club.

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Monmouth Fitness Club owner, Tony Jeffries, agrees with Ashley and further comments, “We strive to have the friendliest and cleanest club in the area and are continuously upgrading equipment.” Tony relates that he was drawn to the fitness business as the result of a conversation during his high school years. “I was told by my teacher that I needed to take the things I love to do and make one a career and the other a hobby.” Tony was really into fitness and the outdoors, hunting and fishing particularly. Fitness became the career. Hunting and fishing – the hobby. Proud to take over a club that has been locally owned since 2001, Tony and his wife, Brittney, became the club’s new owners in 2016. Having lived in Monmouth for 25 years, the Jeffries still consider themselves locals though the family has since moved to nearby Newberg. The club has grown to a current membership of 1200 and a number of those members are age 65 plus, having signed up under their Medicare coverage. “Fitness is preventative healthcare,” Ashley affirms. “It may not lengthen your life,” Tony acknowledges, “but it definitely affects your quality of life.” Monmouth Fitness Club is active within their community. They sponsor local high school football and trap shooting teams and support CASA of Polk County as well as the Food Bank. “We strive to put a lot back into the community,” Tony

expresses. “We’re the biggest Polk County location for Toys for Tots,” thanks to the members’ and staff’s generous donations. For CPR, First Aid, AED and Health Care Provider classes call Tony at (503) 991-1813. Monmouth Fitness Club is located at 165 E Main St. in Monmouth. Call them at (503) 838-2951 or email tony@ monmouthfit.com. For more information or to join online visit monmouthfit.com.

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BUSINESS FEATURE

WESTERN OREGON UNIVERSITY

Focused, Innovative, Resourceful, Successful, Together Western Oregon University welcomes robust group of first-generation students

“

By Patti Jo Brooks, Contributing Writer Photos courtesy of WOU

here You Belong.” Western Oregon University sounds a clear message and proudly celebrates their firstgeneration college students. Enrollment this fall saw nearly half the student body as the first student in their family to attend college. Speaking to the university’s commitment to first-generation students, Western offers a strong support system and targeted initiative programs designed to make sure these students receive all the tools and resources they need. Founded in 1856, Western is Oregon’s oldest public university and home to roughly 4,000 students, of which approximately seventy percent are Oregon residents. The current fall term shows a five percent enrollment increase over the same period last year, which is the highest increase the university has seen in over a decade. Honoring another milestone of “firsts,” Western celebrates their first-generation college students whose

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accomplishments have brought them this far. Comprising 47% of the current student body, these individuals face specific challenges that Western is strategically poised to handle. Many faculty and staff, including Western’s president, Jesse Peters, are first-generation college students, making them uniquely qualified to connect with these students. “I want Western Oregon University to provide all students with the best resources to be successful,” President Jesse Peters expresses, “and it is particularly important to me that first-generation students feel welcomed and supported.” Among Western’s 50-plus new Diversity Scholars that were celebrated for the 2023–2024 academic year, a significant number were first-generation college students. These celebrated students were recognized for their academic excellence and commitment to diversity. Their determination to achieve a successful higher education will not only bring about their own success as an individual, but will also bestow a sense of pride and honor to their families. Another “first” found Western Oregon University the recipient of a $2 million prestigious U.S. Department of Education Title III grant for the first time. The primary goal of the grant is to increase retention of first-time students, reduce equity gaps in retention, and foster a sense of belonging among its students. Additionally, a state-of-the-art Student Success Center is under construction and scheduled for completion in 2025. It will house Western’s two robust TRIO student support programs, academic advising, career services, and additional support services, further simplifying access to the types of assistance first-generation students need to succeed. If you are the first in your family to attend college, make Western your first choice! Western Oregon University is located at 345 Monmouth Ave. N. in Monmouth. For information on admissions call (503) 8388211 or email admissions@wou.edu. To learn more about campus life visit their website at wou.edu.

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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

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 R12 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 R13

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SEASONAL

THE HISTORY OF SANTA CLAUS

The Magical Legend of Santa Claus 1600 years in the making

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.

READ MORE AT CITYHANDSHAKE.COM 11

SEASONAL

HOLIDAY WINE AND CHEESE

Cheese & Wine Essentials for your holiday table

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. 12 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 13

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COOL HOLIDAY DESSERT

Gingerbread Ice Cream Spicy, rich and so smooth 2 cups heavy cream 2 cups whole milk ¾ cup dark brown sugar, packed ¼ cup unsulphured dark molasses 1 cup peeled fresh ginger, cut into 1-inch pieces 7 egg yolks 1 tablespoon vanilla extract or paste 1 teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon ground cloves * pinch of salt 1 teaspoon fresh orange zest (optional) 1 cup crushed ginger snaps

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Enjoy gingerbread ice cream with Northwest blackberries and hazelnuts.

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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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