Newberg Community Advantage Magazine February 2022

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COMMunity ADVANTAGE MAGAZINE FEB-MAR

MEET YOUR LOCAL TAX SPECIALISTS PG. YCC4

HISTORY Ti l l amo o k Chees e Fac t o ry

RECIPE Sweethea r t Cup ca k es

pg. 28

pg. 26

POP CULTURE Ca nd y He a r t s pg. 5

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Newberg Community Advantage Magazine ★ FEB-MAR 2022

I·N

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Published by Active Media Publishing Group PO Box 672 · Aurora, OR 97002 info@ActiveMediaUSA.com 503.825.2111

YCC4

BUSINESS SPOTLIGHT: H&R Block

OPERATIONS Jeremy Okai Davis, Art Director Stacy Benner, Sr. Graphic Designer Holly Darling, Sr. Graphic Designer Shawn Schmidt, Sr. Graphic Designer CONTRIBUTING WRITERS Tyler Francke Dennis McNabb David Bates Robert Matsumura Olive Gallagher

5 SEASONAL: History of Candy Hearts

10 SEASONAL: Mushy Movies - For February

28 HISTORY: Tillamook Cheese Factory

ADMINISTRATION Matthew Nelson, Publisher Catrina Nelson, CFO Donovan Darling, Content Manager Nancy Reynholds, Executive Assistant

26 RECIPE: Sweetheart Cupcakes

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POP CULTURE

Candy Hearts:

A History Of A Sweet Treat

By Donovan Darling, Staff Writer

N

ecco wafers, candy hearts, Sweethearts, conversation hearts.

The candy goes by many names, with silly messages and a chalky consistency. The notorious candy hearts have a strange history that involves a pharmacy and America’s first candy machine.

Our story begins in 1847, with a pharmacist named Oliver Chase, who invented a machine to produce lozenges. Back then, apothecary lozenges were popular for sore throats and other illnesses. But 175 years ago, the process to make a lozenge was labor-intensive: pulverizing medicine and sugar paste by hand with a mortar and pestle, kneading dough, then rolling and cutting out little discs. Considered the first candy machine, Oliver invented a lozenge cutter to simplify the process, and smartly shifted from making medicine to making candy, founding Chase and Company, which later became New England Confectionery Company, or Necco!

Here’s where the story gets really interesting! Legend tells us that Union soldiers during the Civil War carried Necco wafers, known as “hub wafers,” and Oliver Chase might have been inspired by the love letters

these soldiers carried. Historians suggest instead that Daniel Chase, Oliver’s brother, was inspired by the growing popularity of Esther Howland’s Valentine Day cards which began selling in the mid-1800s. A third and more likely explanation is the oddly named cockle, a popular candy shaped like a scallop seashell which contained a “motto” printed on a thin roll of paper. Daniel cleverly improved upon this design to print the messages directly onto candy, by using a felt roller pad wetted with red vegetable coloring.

However, Daniel’s “conversation candies” or “motto lozenges” weren’t heart-shaped until later in 1902. Up until that time, their candy was sold in a simple disc shape, but eventually were sold in shapes like baseballs, watches, and horseshoes. The candy hearts were hugely successful, and over the next 100 years other smaller companies began selling similar candies. In 1990, Necco acquired Stark Candy Company and became the “leading manufacturer in conversation hearts.” Today, the company claims to manufacture nearly 100,000 pounds of Sweethearts every day from midFebruary through January and approximately 8 billion candy hearts each year.

But what is a candy heart exactly? Necco offers classic Sweethearts, as well as chocolate, sugar-free, “dazzled,” and “color your own” varieties. According to their website: “Manufacturers combine sugar, corn syrup, cornstarch, f lavors, gums and colors into a mixing machine to create a dough, which then goes into a machine that presses it flat, stamps it with sayings and cuts it into hearts.

After 30 minutes in a “drying tunnel,” the six different heart flavors are mixed together and packaged.” Surprisingly, they’re not made out of chalk!

Daniel Chase’s original printed lozenges were larger and therefore included longer phrases, like “HOW LONG SHALL I HAVE TO WAIT? PLEASE BE CONSIDERATE.” There were also weddingthemed sayings, such as “MARRIED IN WHITE, YOU HAVE CHOSEN RIGHT.” Previous sayings like the timeless “FAX ME” and “GROOVY” have been discontinued. “BE MINE” and “KISS ME” you may be more familiar with.

Whatever your feelings on candy hearts, they’re a fun and fascinating little piece of American history.

Newberg Community Advantage Magazine 5

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SEASONAL

MUSHY MOVIES

By Donovan Darling, Staff Writer Pride and Prejudice (2005) - PG

50 First Dates (2004) - PG-13

Based on Jane Austen’s romantic novel published in 1813, there are many film versions of P&P but this is the best one, in my honest opinion, and I’ve seen a lot of them!

This is a romance drama starring the electric Kiera Knightley and Matthew Macfadyen, alongside such brilliant actors as Donald Sutherland and Judi Dench, and many other familiar English faces. What stands out most is the quick wit and ratatat dialog, not just between men and women, but among everyone in high Victorian society in the English countryside. This is a movie of side glances and subtext, wry smiles and melodrama. What really ties this together is a masterly, whimsical score by Dario Marianelli that’s guaranteed to make your heart swell.

Adam Sandler has starred in a curious number of romantic comedies which are surprisingly good, and this is no exception.

This movie co-stars the lovely and hilarious Drew Barrymore, who has a rare condition of anterograde (short term) amnesia following a car accident. The comedy and yearning ensue when Henry (Sandler) and Lucy (Barrymore) fall in love over and over, and Henry’s attempts become i ncreasi ng ly more involved and sentimental in an attempt to cause her to remember him. Also starring Rob Schneider, Sean Astin, Blake Clark, and Dan Aykroyd, this movie is as sweet and sappy as it is hilarious and downright absurd.

10 Things I Hate About You (1999) - PG-13

To All the Boys I’ve Loved Before (2018) - PG-13

A wry adaptation of Shakespeare’s comedy The Taming of the Shrew, this film follows a sprawling 90s cast with the likes of beau-hunk Heath Ledger, starlet Julia Stiles, and quick-witted Joseph-Gordon Levitt. The plot, if you’ve never read the play, is a convoluted tangle that is best explained as a series of romantic bets on unlikely love, not dissimilar to a number of plates spinning simultaneously as the audience holds its breath and fights back laughter. But especially, the film involves Heath Ledger trying to “tame the shrew,” or stubborn woman, Julia Stiles. It’s teenage love, rebellion against parents’ wishes, and high school drama, which makes for a fascinating and impossible potpourri of comedy, romance, and drama. And the 90s music ain’t half bad either.

In this teen romantic comedy, shy high school junior Lara Jean has her unsent love letters unknowingly sent out to her crushes by her younger sister.

What follows is as equally nerve-wracking as it is adorable and sweet, as she begins down a complex journey of conf licted feelings and love and heartbreak.

T h is roma nt ic comedy is startlingly modern, full of sleek text chat bubbles and Gen Z slang, and an incredible insight into what young love looks like in the 21st century. Starring Lana Condor, Noah Centineo, and Janel Parrish, this movie spawned two sequels and a cult-like following.

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D E N TA L FA C T S TOP THREE FOODS TO PREVENT BAD BREATH

B

ad breath results from two key issues: oral hygiene and gastrointestinal health. Basically this means that breath odors originate not just inside the mouth but also from your digestive tract. The culprit in both cases is largely bacteria.

Doctors will tell you that if you have bad breath, you should first make sure you are eating right (getting a balanced diet of protein, carbs, lots of fruits and veggies and plenty of fluids to keep the GI tract healthy) and brushing and flossing after every meal. But that still doesn’t mean you might not be offending your friends and co-workers after lunch at the new Italian place.

Here are some things you can ingest (or chew) that can help.

1. CHEW ON THIS. Move over parsley, there are some new halitosis-fighting herbs in town. “Coriander, spearmint, tarragon, eucalyptus, rosemary and cardamom are all good for fighting bad breath,” says Dr. Christine Gerbstadt, who has lectured on oral health. You can chew on fresh herbs or make tonics by steeping them in hot water (as a tea). These herbs make an excellent digestif as well-doubling the benefits of ending a meal this way.

2. GET SOME ACTIVE CULTURE. No, not Cirque du Soleil, but yogurt. A recent study found that a serving of yogurt each day reduces the level of odor-causing hydrogen sulfide in the mouth. Apparently it also cuts back on bacteria in the mouth-plaque and gum disease were reduced in the study’s yogurt eaters as well. Plus, the American Dietetic Association (ADA) recommends getting enough vitamin D from yogurt, cheese and milk if you’re worried about halitosis because this vitamin creates an inhospitable environment for bacteria growth. Be sure to get the kind of yogurt with active culturesnot overly processed or sugar-added varieties.

3. CRUNCHY TYPES. Apples, carrots, celery-basically any fiber-rich fruit or vegetable is your friend when it comes to fighting halitosis. “Inside your mouth, plaque build-up causes odors,” explains Cynthia Sass, ADA spokeswoman and registered dietician. “Eating foods that increase saliva production keep the mouth moist-and rinsed out. Also, many carbs and proteins can get stuck in your teeth-even healthy foods like whole grain cereal or chicken breast.” So follow a meal with a Granny Smith (feel the saliva kick in at the mention of it?) to cleanse the mouth.

SOURCE: Marin Gazzaniga for MSN Health & Fitness

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BUSINESS SPOTLIGHT

H&R BLOCK

Taxes With a Personal Touch

By Tyler Francke, Contributing Writer Photos by Kara Langley Photogaphy

M

any local business owners boast about being a familyowned and operated institution, but for Kevin Olson and his small group of H&R Block offices in Yamhill County, it could not be more true.

Olson literally grew up in the McMinnville office he now owns on Highway 99E, which his mother, Patricia Olson-Fries, opened in 1967 and worked for decades to build its clientele and reputation.

“My first job was working as a receptionist in that office when I was about 15,” says Olson, whose company also includes offices in Newberg and Willamina. “It was a great environment to grow up in and learn the business that I love.”

Olson started managing the McMinnville office in 2004, then worked under a new owner for 10 years after his mother retired. He purchased the location in 2018 along with Willamina, adding Newberg in 2020.

One quirk of a family-owned tax office is that Olson now has a number of second-generation clients — and many of his clients have a second-generation tax preparer.

“Your clients are more than just your clients when you’ve known them for so long,” he says. “I have clients that have known me since I was born. They saw me grow up. Some of them, I’m now doing their kids’ taxes, too. It’s almost like they’re part of our family.”

The closeness has made for some emotional moments in the office, he admits.

“When I have a client and someone has recently passed away, I’m crying right there with them, you know?” he says. “That was someone I had seen every year for 12 years. It’s very personal.”

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When asked what appeals to him about the work he has done his entire adult life, he doesn’t hesitate.

“Working with people,” Olson says. “It’s a needed service, to help taxpayers make sure they are paying the correct amount of tax — nothing more and nothing less. And to be able to turn what can be a very stressful event into an enjoyable experience, it’s very rewarding.”

Math has always come naturally to Olson, and he regards navigating the myriad codes and provisions of the tax law as just a form of problem-solving.

“It’s really just about the relationships,” he says. “It’s about being involved in the community. I always tell people you can mention my name anywhere in this county and you’ll find someone who knows me or at least has heard of me because of what I get to do for a living.”

While they specialize in small business services, which they have found to be a growing area of need, Olson’s H&R Blocks are full-service tax offices — in every sense of the word.

“There is nothing we don’t do,” he says. “We do payroll, bookkeeping, corporate returns, all business services, estates, trusts. We have over 150 years of experience between all of my tax pros, so there’s nothing that can walk through my door that I’m not able to handle.”

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Difficulty: Easy 18 To Advertise With Us, Call 503.825.2111

SOLUTIONS:

©2020 KrazyDad.com

SUDOKU SUDOKU

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HOME EQUITY IS AT AN ALL-TIME HIGH! Contact Chad Krober and his team TODAY to utilize your home equity and achieve your 2022 goals.

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Say ‘YES’ to a

The Market is HOT!

Thank you to my clients for all of the recent closings. Congratulations!

Buyer Represented

Seller Represented

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Contact me if you are ready for a move in 2022!

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SERVICE ABOVE SELF NEWBERG ROTARIANS (& INTERACTORS): DOING GOOD INTERNATIONALLY

H

igh school can be really tough and overwhelming for teenagers, with navigating new relationships, bullying, social concerns, all that goes into entering adulthood, and deciding on career paths – colleges and the next steps. They also need to belong to clubs and gain experience, in order to show future colleges and employers their developing leadership skills and community service to be competitive. Interact Clubs worldwide bring together young people ages 12-18 to develop leadership skills while discovering the power of Service Above Self, and these clubs are supported by their local Rotary Club. Newberg School District has had an Interact Club since 1997, and in 2018, they became the first Interact Peace Club in the world.

Denise Bacon and Judy Robinson, both active in Newberg Rotary Club, have been advisors for the Interact Club of Newberg for the last six years and are both so proud of the work the students do.

From local projects such as community gardens, planting trees, tying blankets, and helping the Rotary clubs with their local projects, to significant international projects that help connect them to the larger world and its needs. The students pick their projects, design, and follow through, sometimes partnering with other clubs and projects around the city.

In 2019, the Interact Club of Newberg had a small but important role: paving the way for Kenyan students to enter high school. They became excited by this program after meeting Emily Bakhitah, a Rotarian visiting from Kenya; they heard her story of getting an education, understanding that education is not available to every Kenyan child, and how educating one student helps a whole village. These were the aspects of Kenyan education that led to Emily starting her non-profit Rise and Shine Educational Foundation. COVID-19 closed the schools, and the focus became about feeding students and preparing them for their return to school when it reopened. They also realized that just supplying students with one year didn’t seem like they were doing enough. What good is just a taste of education if you knew you couldn’t afford to return year after year? The Interact members knew they could and should do more to support them throughout their high school experience.

This year, the Interact Club of Newberg got support from other Interact Clubs and Rotary Clubs from the Rotary District to make

this a reality. They raised over $32,000 to donate and provide full scholarships for 52 Kenyan students entering their second year of high school. According to Interact President Rowan Myers, “... education is such a large part of our lives. In America, we take our free education for granted, so to learn that most of the children in Kenya don’t continue education past age 14 is very disheartening.

The fact that we can sponsor 52 kids to go to school in Kenya is an amazing showcase of our community values as a Rotary District” Interact members plan to sponsor the same six students until they graduate, and part of the process is communicating with these students and encouraging them throughout their high school years.

And they have encouraged more Rotary Clubs and Interact Clubs to do the same with the help of Christy Cowgill, Laura Tilrico, and Paul Jellum, who are members of the Newberg Rotary Club who worked hard to make it happen. Bakhitah and Newberg High School Interact Club members (students) exchanged updates over Zoom throughout the process. Bakhitah said, “I am so grateful,” overcome with joy and at a loss for words when she learned the funding had been secured.

They also had the opportunity to meet with several of the Kenyan students to exchange information about their school days.

For many in Kenya, attending school beyond the age of 14 is not typical. In villages outside of Nairobi City, where families have up to 8 or 9 children, perhaps only one goes to school beyond age 14 to high school. High school is not easily accessible; it’s costly and out of reach for most youth. Families require more hands to help with daily family priorities, such as farming, so attending high school for vocational training is nearly impossible. Thanks to this fundraising effort led by the local Interact Club with the help of several Newberg Noon Rotarians, these 52 students have now been funded and given an opportunity to attend their second year of high school.

The Interact Club of Newberg has already begun accepting donations for these Kenyan students’ next term. And they are always interested in adding new club members to their Interact Club, which is open to high school students no matter where they are taking education.

To make it more accessible to all students, the Interact Club of Newberg currently meets Wednesdays at 8 am on Zoom for 30 minutes. Contact Rotarian Denise Bacon, denisebacon@aol.com, for more information.

For more information on membership or club activities visit NewbergRotary.org

RECIPE

Sweetheart Cupcakes

With Sturdy Whipped Cream Frosting

Treat your sweetheart and loved ones to these white cupcakes made special by adding festive colors.

INGREDIENTS

CUPCAKES: 1 Package White Cake Mix 1 ¼ C Water

FROSTING: 1 (8 Oz) Package Cream Cheese, Softened ½ C White Sugar

1/3/3/ C Vegetable Oil 3 Egg Whites 8 Drops Red Food Coloring 2 Drops Raspberry Candy Oil

1 t Vanilla Extract ½ t Almond Extract 2 C Heavy Cream

DIRECTIONS 1. Preheat an oven to 350 degrees F. Line a standard muffin tin with paper cupcake liners.

2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.

3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.

4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.

5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.

6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

7. For the frosting, combine cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl, mix until smooth, then slowly pour in the heavy cream. Whip into stiff peaks. *recipe reprinted from www.allrecipes.com/recipe/213469/ sweetheart-cupcakes and www.allrecipes.com/ recipe/140837/sturdy-whipped-cream-frosting

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HISTORY

By Robert Matsumura, Contributing Writer

F

or many of us, the name Tillamook instantly evokes thoughts of dairy products, most notably, cheddar cheese. Generations of Oregonians have toured the iconic Tillamook Cheese Factory on the Oregon coast, marveling at the state-of-the-art facilities and enjoying the delectable cheese-themed entrees and ice cream at their on-site restaurant. Tillamook and cheese have become virtually synonymous, which leads one to wonder how it all came about. Cheese in Tillamook? What’s the story?

The story begins in the mid-nineteenth century as settlers crossed the Great Plains to the Pacific Northwest along the Oregon Trail.

While the Willamette Valley was the primary destination in Oregon for many of these early settlers, later arrivals discovered that much of the desirable land in the Valley had already been claimed. Turning their attention west, some of these pioneers crossed over the Coast Range to take up residence in the Tillamook Bay area. Although the coastal region posed certain challenges—namely, dense forest and abundant precipitation—it was the ideal climate to grow fields of lush green grass. Since cows thrive on green grass, and grass was a plentiful resource, dairy farming became the logical agricultural pursuit in the area.

Initially, these early dairy farmers churned out butter, hoping to market their product in the burgeoning city of Portland.

However, reliable roads over the Coast Range were scarce in those days, and after unsuccessful attempts at hiring ships to transport their butter down the Columbia River, the local farmers pooled their money and constructed a small schooner in 1855, christening it the Morning Star. For many years, the Morning Star transported butter to markets in both Astoria and Portland. Today, the Morning Star lives on as part of the Tillamook Cheese logo.

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In time, a shift occurred from making butter to producing cheese. Cheese was easier to ship than butter, and was less perishable during transport. As the years passed, Tillamook earned a solid reputation for producing quality cheese, and in 1893 two Portland entrepreneurs, Harry Ogden and Thaddeus Townsend, purchased their own herd of cows and founded the first cheese factory in Tillamook.

In 1894, Townsend hired Canadian cheesemaker, Peter Duncan McIntosh, from a cheese factory in Woodland, Washington, to teach them the art of cheesemaking. It is McIntosh who is credited with educating local farmers on the production of cheddar cheese—the cheese that would become the signature variety for years to come.

In 1909, a number of the region’s cheesemakers joined forces to create the Tillamook County Creamery Association. The mission of the TCCA was to promote Tillamook cheese, and to ensure

quality standards and brand consistency. With the construction of a railroad connection to Tillamook in 1911, Tillamook cheeses became available in cities up and down the West Coast.

The early decades of the 20th century saw the demand for Tillamook cheese grow in leaps and bounds. Two world wars boosted both production and sales as federal government contracts resulted in the shipment of millions of pounds of cheese across the seas to the U.S. military abroad. By 1940, over a dozen independent cheesemakers were in business in the Tillamook area, all producing Tillamook cheese for the official brand of the Tillamook County Creamery Association. In 1947, the company began making ice cream as well, but initially it was only available in Tillamook, Clatsop, and Lincoln counties. Following World War II, the four largest cheese factories in the region— Holstein, Tillamook, Cloverleaf, and Mapleleaf—merged to form the Tillamook Cheese and Dairy Association (TCDA). In 1949, the TCDA constructed a sizable state-of-the-art facility along Highway 101 that quickly became a favorite tourist destination for coastal travelers, drawing more than a million visitors a year.

The 1960s, however, saw a rift develop between the TCCA and the TCDA. A dispute broke out over the marketing of Grade A milk, which essentially split Tillamook’s dairy farmers and cheesemakers into opposing camps. Families were divided and the community was a powder keg of contention, and reconciliation proved elusive. At one point, violence actually erupted when a homemade bomb was detonated at the residence of Beale Dixon, the head of the TCCA, damaging the family home and automobile. The dispute dragged on for almost a decade, with both factions marketing their products as Tillamook Cheese.

Finally, on January 1, 1969, after years of litigation, both sides came to an agreement and reorganized under the banner of the Tillamook County Creamery Association, now a single, unified corporation.

The TCCA continued production at the Bandon factory for two more years before making the decision to shutter the facility and demolish the building, though the company continues to market cheese under the Bandon Cheese brand. Further expansion occurred in 2001, when an additional plant was constructed in Boardman, Oregon along the Columbia River. This facility— Columbia River Processing—produces the majority of all cheese marketed under the Tillamook brand today. In 2005, in response to customer concerns over the use of Bovine Growth Hormone on dairy cattle, the TCCA made the decision to ban its use among its member farms.

Today, a trip to Tillamook is not complete without a tour of the company’s visitor center. This new creamery, completed in 2018, includes a café, store, and restaurant where visitors can dine after learning about the history and operations of Oregon’s own premier cheesemaker. Tillamook has won hundreds of awards— local, domestic, and international—and like the old Morning Star schooner on its label, continues to deliver exceptional cheese and dairy products that would make its founders proud.

Tillamook Cheese Factory is located at 4165 N Hwy 101, Tillamook, OR 97141 and is open from 10am to 6pm every day. For more information, please visit www.tillamook.com.

During the 1990s, Tillamook continued to expand their product line to include sour cream (1993) and yogurt (1994). In 2000, the TCCA purchased the Bandon Cheese Factory, an operation on the southern Oregon coast that had been struggling for many years.

Newberg Community Advantage Magazine 29

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