Oregon City Community Advantage Magazine October 2023

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

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

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

The Havana Burger

A Cuban-inspired chicken sandwich

Indulge in the essence of Cuba with a Havana Burger. The Havana Burger is a tantalizing dish that harmonizes flavors

— stacking bacon, Swiss cheese, chipotle-adobo mayo, red onion, lettuce and tomato over a flawlessly grilled, seasoned chicken breast. A true delight for the senses. The Havana Burger, an unwavering choice, captures the very essence of Cuba’s culinary spirit. Located on Main Street in downtown Oregon City, Bistro Cubano stands as a Caribbean culinary haven.

The restaurant keeps patrons coming back with its authentic dishes. The outdoor patio, adorned with flickering tiki torches, transports diners to a distant tropical isle.

On your next visit, indulge in this tried-and-true classic. The Havana Burger isn’t just a dish — it’s an expedition to Havana in each savory bite. With its vibrant atmosphere, Bistro Cubano isn’t just a restaurant — it’s a journey to the heart of the Caribbean. From the first bite of the Havana Burger to the last sip of a refreshing mojito, every moment here resonates with the island’s rich culture and flavors, making it a truly unforgettable dining experience.

Caribbean cuisine isn’t just a menu at Bistro Cubano — it’s a passion that drives the owners. Their love for the vibrant flavors, unique ingredients and culinary traditions of the Caribbean is evident in every carefully-crafted dish. Their dedication to creating an authentic experience for patrons is what sets the restaurant apart. Their warmth and devotion create an inviting

space where guests can savor not only the delectable food, but also the heartfelt enthusiasm that goes into every aspect of running the restaurant.

At Bistro Cubano, the love for what they do enriches every customer’s dining adventure, making each visit a true celebration of Caribbean cuisine and hospitality.

A Patch of Pumpkin Perfection

Local farm hosts Fall Festival and pumpkin patch

If circumstances prevail, you just might leave the farm or roadside stand with your pumpkin under one arm and a watermelon under the other. Watermelons aside, however, nothing signifies fall quite like pumpkins. Growing over 40 acres of pumpkins in all shapes, textures and sizes to use in decorating, carving jack-o’-lanterns or making pies, you can either venture into the fields and choose your own, or select a pre-picked pumpkin conveniently sorted by variety.

By Patti Jo Brooks, Contributing Writer

Pumpkins, sunflowers and corn, oh my! Families, farm stands and much more! For Willamette Valley Melon Company, October at the farm means a dawn to dusk self-serve pumpkin patch, overflowing farm stands and the Fall Festival event which brings family and friends together for a unique farm experience. The Company mission, “Grow Stronger Communities. Grow Fresh Food for Our Community. Connect Families to Agriculture,” applies to all aspects of their farming, harvesting and retailing business. A visit to this local Molalla farm or one of their satellite roadside stands will have you walking away with armfuls of farm-fresh produce… and maybe a pumpkin or two!

Although the pumpkin crop “is our largest crop by acreage,” notes Horticultural Director and co-owner Neal Lucht, “we are famous for local watermelon.” Depending on the weather, some years these two crops are obliged to share the October spotlight.

A visit to Willamette Valley Melon Company’s main farm stand, located at 32173 S. Dryland Road in Molalla, offers the largest selection of produce available from the farm May through November. Acorn, butternut and delicata squash as well as popcorn, which is grown, harvested and packaged at the farm, are some of the popular fall selections. The off-site roadside stands are open through October and all stands are self-serve, relying on the honor system for purchases. Chosen at peak season for quality, flavor and freshness, produce at the stands is restocked daily. If you’re interested in a wholesale opportunity, give the office a call at (503)651-3302 (they’re open Monday-Friday 8 a.m. to 4 p.m.) or send an email to info@ wvmelons.com.

As a majority woman-owned business, Pamela (Neal’s wife), Finance Director and principal owner, and daughter Lauren Lucht-Lovelace, CEO and company manager with a background in agricultural education and communication, join Neal to complete the ownership team. Looking toward the Fall Festival event on Oct. 14, the team’s declaration, “We love any excuse to have a good time!” rings loud and true throughout the community. Focusing on the festival, HR Manager and CoEvent Coordinator, Darci Abeln, shares some of the details. In addition to the traditional kids’ activities (face painting, pumpkin

painting, sensory bins, scavenger hunt and hay pyramid), a 5-acre custom designed corn maze and a photo-op Sunflower Walk are likewise featured and included with admission. Tickets are available through the website. Also included on the day of the festival will be an evening “Pumpkin Glow” event. Darci explains, “Attendees will be able to carve pumpkins throughout the day at the festival. These will be added to others already carved and we will

display all the pumpkins together and light them simultaneously at 7 p.m.” Sounds stunning!

Neal, having grown up on Dryland Road raising irrigated crops on a family farm, started a seed and nursery company in 1990 known as North West Transplants with his wife Pamela. When neighboring property came up for sale about 10 years ago, they bought the 100 acres with the goal of bringing “high-quality products directly to the consumer with an emphasis on education,” Neal relates. Willamette Valley Melon Company strives to do just that. Maintaining close ties with the community, in addition to seasonal programs and events, the

Lucht family is a major sponsor for Oregon FFA and a sponsor for Oregon Aglink “Adopt a Farmer” program, which pairs a middle school classroom with a farm or ranch so students can build relationships with farmers and help give a voice to agriculture.

Willamette Valley Melon Company Main Office is located at 32300 S. Dryland Road in Molalla. For information on events or wholesale inquiries call (503) 651-3302 or email info@wvmelons.com. Access Instagram via @wvmelons for what’s available at the stands. For Roadside Stand locations and a myriad of other information, visit the website wvmelons.com.

CARVE THE PERFECT PUMPKI N

Believe it or not, everyone can be an artist when it comes to pumpkin carving, but it is harder than it looks. Follow the following eleven tips, and your gourds will look and smell good the entire trick-or-treating season. Get carving!

 Start with the right pumpkin. Choose one that’s fresh, with a sturdy stem, no bruises, and a flat bottom so it won’t roll while you carve.

 Cut from the bottom, not the top. Cutting your “lid” from the bottom of the pumpkin helps prevent the sides from caving in later.

 If you carve from the top, cut lid on an angle. This way it won’t drop inside the pumpkin when you replace it, like it would with a straight up-and-down cut. A boning knife should work well for this.

 Scoop out all the pulp (and then some). You can buy a special “claw” for pumpkin gutting, but an ice cream scoop will do just fine. Thin the inner wall of the “face” area to 1¼-inch thick, so it will be easier to pierce the shell.

 Sketch your design to size on paper first. Tape it to the front of your pumpkin. Using a fork or pencil, poke holes along the lines you want to carve.

 Try holding the pumpkin in your lap.

It’s easier to create features when the face is gazing up at you. It is suggested to use a serrated kitchen knife or an X-Acto knife.

 Start by making simple rough cuts.

If you get the big pieces of pumpkin out of the way first, you can go back and clean up the edges of your design later.

 Use your scraps creatively. Make a tongue, pipe, or hair accessories out of discarded pieces of pumpkin shell, for example.

 Keep your pumpkin fresh.

Spread petroleum jelly on the cut edges to seal in moisture. If your pumpkin still shrivels a few days later, revive it with a facedown soak in cold water for up to eight hours.

 Create a chimney.

First, leave the lid on for a few minutes while the candle burns. Cut a small hole where the pumpkin has blackened up top. Or, save yourself the stress and opt for a battery-operated votive. Sprinkle cinnamon inside.

That way, when you light the candle, your jack-o’-lantern will smell like a pumpkin pie. Yum.

C anby’s Greatest Family Restaurant

Steak your claim with great food, craft cocktails, beer and wine

a nice dinner date with steak or prime rib or just grab a burger and some fish tacos,” Travis says. Halibut fish and chips are very popular among other tasty choices, including a half-pound burger with your choice of toppings, classic sandwiches, fresh salads, and hearty pasta dishes. On the higher end, Jarboe’s serves the highestquality proteins cooked to perfection. “With my steakhouse background, it’s important to me to offer the highest quality, prime-grade beef,” Travis explains. In addition to several premium-cut steaks, offerings include a succulent Pork Shank, a rack of lamb topped with chimichurri, miso-glazed grilled salmon, and more! A kid’s menu is available for little ones, and don’t forget about dessert! Choices include cheesecake, chocolate cake, or crème brûlée.

By Angie Helvey, Contributing Writer

Photos by Andrew Sambuceto

There’s a new restaurant in town, and Canbyites are going crazy for it! Jarboe’s Grill, located off Hwy 99E on the city’s north side, proudly serves up the highestquality steaks and family dining fare, complete with superior customer service and a bright, comfortable atmosphere that celebrates the Canby small-town vibe we all know and love.

Multi-restaurant proprietor Hank Jarboe has owned the property for almost 20 years and leased it to several businesses that mostly ran a roadhouse/bar-type establishment. This time, Hank contacted Travis Sauvain, a Canby native and high-end steakhouse restaurateur who left Oregon over ten years ago to run restaurants in other parts of the country, including Texas, New Orleans, and Montana. He’s known Hank since he was four when he and his family frequented the original Jarboe’s Grill, a Canby staple for nearly 14 years and where Travis and his two brothers landed their first jobs. “I started on my fifteenth birthday as a dishwasher for Hank, so we’ve known each other forever,” shares Travis. “He called and offered to bring me back to partner on the new Jarboe’s. Running a restaurant with the guy who started me in my hometown felt like the ‘perfect world’ situation.”

Jarboe’s lunch and dinner menu has something for everyone, no matter your mood, appetite, or budget. “Guests can have

The cocktail menu features a Smoked Old Fashioned, a Strawberry Rhubarb Moscow Mule, a French 75 they call the Pinky Out, and other delicious options inspired by Travis’s bartending history. In addition to a full bar, the restaurant features an impressive selection of local beer and wine. Customers can choose from 35 locally-made, affordable wines available by the glass or bottle and get 10% off any bottle on Wine Wednesdays! Jarboe’s also hosts a daily happy hour with discounted snacks and a dollar off all draft beer, wine by the glass, and well drinks.

Extensive improvements have been made to the building to create a friendly atmosphere for customers, and more changes are on the horizon. “Hank spent eight months remodeling, adding windows, building a new kitchen, and cleaning things up. We’re going for a warm, home-like environment,” says Travis. “We’ve added a kid’s gaming area and have been working

on redoing the old stage and dance floor so we can offer private dining events but still open it up and offer live music every month.” The next plan is a patio remodel so guests can enjoy outdoor seating in the warmer months.

Jarboe’s is already seeing many regular customers, and Travis is thrilled to be part of the Canby community again. “I never know who’s going to walk

through the door, and it could be friends I grew up with or teachers and coaches I knew in high school,” he says. “I love being part of such an amazing community. There’s been a lot of change, but in a way that has preserved its beauty and identity.”

Travis is committed to creating a dining experience for everyone to enjoy, which includes listening to customer feedback. “We’ve been adapting to what people are asking for and will continue to be fluid to accommodate a little bit of something for everyone,” he says. “Can you come here and have a great date night? Absolutely. But you can also bring your six kids and let them run around in the game area while you eat. We’re aiming for a welcoming space for the community.”

So, whether you’re a Canby local or passing through town on 99E, visit Jarboe’s Grill and come ready for incredible eats and libations, served in a fun and family-friendly venue owned and operated by Canby’s own!

Jarboe’s Grill is located at 22842 S Hwy 99 E in Canby. They’re open Sun-Wed 11AM-9PM, Thur-Sat 11AM10PM, and daily Happy Hour is 3-6PM. To view their menu, check out their website at jarboesgrill.com or give them a call at (503) 592-9057.

Driving Away Hunger

Car donations = 580 meals to neighbors in need

while providing a wonderful opportunity for men and women to receive vocational training while in our New Life Program. Then, when the vehicle is sold, 100% of the proceeds go back to providing shelter, meals, and life-restoring programs available free of charge to those in need.

Last year Portland Rescue Mission provided 261,358 nutritious meals and 47,045 nights of safe shelter, as well as serving 295 men, women, and children in short and long-term programs. Our Drive Away Hunger program was a major contributor to this effort.

The best way to raise awareness about Portland Rescue Mission’s Drive Away Hunger program is to highlight the fact that donating is quick, easy, and towing is available. We offer the maximum tax-deduction possible, and the vehicle will

Since 1949, the goal of Portland Rescue Mission has always been to give hope and restore the lives of people who struggle with hunger, homelessness and addiction. Our Drive Away Hunger vehicle donation program plays a huge role in doing just that, as each car donated provides an average of about 580 meals to neighbors in need. More often than not a hot meal at our Burnside Shelter is our first opportunity to meet someone, learn their name, hear their story, and explore what additional support and services we can offer to help them become healthy and self-sufficient.

When a vehicle is donated to Portland Rescue Mission’s Drive Away Hunger program our staff will work alongside program participants to ensure that the car can pass a 70-point safety inspection. This increases the value of the car, providing the highest possible tax-deduction to the donor. It also ensures that whoever purchases the car gets a safe, reliable automobile all the

provide life-restoring care and vocational training to people who are working hard to transition out of homelessness and into self-sufficiency.

For nearly 75 years Portland Rescue Mission has been able to offer a wide range of highly relational, integrated services that transform the lives of people in need. While we receive no government funding at all, our services remain free of charge due to the support of the community.

Readers can learn more or donate a vehicle today online at www.DriveAwayHunger.org or call 503-647-7466.

Your Vehicle Can Make A Difference

Heat Blocker Extreme® is one of the most energy efficient residential windows available! Dave's presentation took 30 minutes and the price was 1/3 the cost of double pane windows and a 4 hour presentation by another company…….. The reduction in street noise with these new windows is amazing………..YELP REVIEW

CASTOFFS, ROGUES AND WINNERS

Play ball! During the 1970s, umpires called out the famous phrase to launch Portland Mavericks baseball games at Civic Stadium (Providence Park) in one of the most colorful chapters in the history of Portland baseball.

Although the renegade Portland Mavericks existed for only five summers, this uniquely memorable team will forever be etched in the history of minor league baseball. The Mavericks emerged onto the Portland baseball scene in 1973 with the departure of the Portland Beavers — the city’s long-time triple-A club — moving to Spokane. The Mavericks were owned by ex-minor league baseball player and former actor, Bing Russell, best known for his role as Deputy Clem Foster on the TV Western Bonanza. Bing was the father of well-known actor Kurt Russell, who unbeknownst to many, played for the Portland Mavericks their inaugural season — batting .229 in 23 games.

Initially, trading the triple-A Beavers for the single-A Mavericks seemed like a raw deal for Portland baseball fans; however, the Portland Mavericks became a surprise success. Bing Russell’s motto for the Mavericks — that it should be “fun” — rendered the game-time atmosphere at Civic Stadium circus-like and light-hearted. Russell was a trendsetter, being one of the first to promote minor league baseball with a focus on fun and entertainment.

As an independent team, unaffiliated with a major league franchise, the Mavericks recruited ex-minor leaguers and ex-big leaguers who were looking for an opportunity to revive fading careers. At the time, Mavericks were the only independent professional baseball team in the country, and despite the fact that they could pay players only $300 a month, hopefuls continued to arrive from across the United States each June to participate in Bing Russell’s tryouts.

Unlike many independent teams, the Mavericks were competitive in their single-A Northwest League. For five seasons straight, the Mavericks were not only competitive, but won a number of league titles. In 1973, this rag-tag collection of baseball castoffs ended the season with a 45-35 record, and won the NWL south division title.

year, the Mavericks went 50-34, finishing second place in the newly formatted NWL west division. In 1975 and 1976, the Mavericks won the NWL title, but in 1977 (their last year), despite earning the best record in franchise history (44-22), they lost in the championship game to Bellingham. It was a remarkable run for an independent team of baseball rejects and has-beens who, during the course of their short but memorable existence, faced major league prospects such as Ozzie Smith, Dave Steward, Rickey Henderson, Mike Scioscia, Pedro Guerrero, and Dave Henderson—all of whom went on to become big-time stars in the MLB.

Contrary to the Portland Beavers who struggled with attendance in the early 1970s, the Mavericks packed the stands. In three out of five seasons, the Mavericks’ attendance exceeded 100,000 fans. In 1977, the Mavericks attracted 125,300 fans in only 33 games, which remains the attendance record in the minor leagues for short-season single-A level.

By Robert Matsumura, Contributing Writer

Despite the Portland Mavericks’ short existence, their seasons were distinguished by crazy hijinks, creativity, and historic firsts. Among the memorable moments in Mavericks history was the banning of manager Hank Robinson from the NWL for assaulting an umpire. Another was the 1975 game in which player/manager Frank Peters rotated all nine players in the Mavs lineup to a new position each inning. Also, when Peters wasn’t playing or managing the Mavs, he was busy operating several local nightclubs.

off field while playing for the Seattle Pilots (a former MLB team who eventually became the Milwaukee Brewers). Despite negative reaction from the MLB commissioner who felt the book painted a picture detrimental to the sport, Ball Four was a massive commercial success, selling millions of copies worldwide. As a Maverick, Bouton, along with the Mavericks pitching coach Rob Nelson, came up with the idea of Big League Chew — a shredded bubble gum alternative to chewing tobacco—that was initially picked up and produced by Wrigley gum.

The Portland Mavericks came to an end in 1977 when the Pacific Coast League decided to return to Portland. Organized baseball at the time operated under the authority of the National Association of Professional Baseball Leagues. In order for the PCL to return to Portland, a deal had to be negotiated between Bing Russell and the PCL for rights to the Portland market. After months of hard bargaining, Russell ended up receiving his asking price of $206,000 — far more than the standard $25,000 compensation rate to relinquish rights to a city.

So remarkable were the Portland Mavericks during their colorful five-year run that Netflix produced the documentary The Battered Bastards of Baseball, which not only recounted their amazing history, but also the Mavericks’ influence on independent baseball in the ensuing years.

consisting of the Volcanoes, Mavericks, Salem Senators, and the Campesinos de Salem-Keizer.

So, when you’re driving down I-5 near Keizer, you may notice a baseball game in progress at Volcanoes Stadium, and it just might be the newly revived Portland Mavericks. And if you’re in the mood for some good old-fashioned entertainment, stop by for a game and cheer on the storied Portland Mavericks!

BATGIRL PENNY CLEMO

The Mavericks also made history by hiring Lanny Moss and Jon Yoshiwara as General Managers. Moss, hired in 1975, was the first woman to hold the GM position in professional baseball. Yoshiwara, hired in 1977, was the first Asian-American GM in baseball at the professional level. At the same time, the 22-year old Yoshiwara was an active player on the roster as well.

Jim Bouton, ex-New York Yankee pitcher who played for the Mavericks twice, may have been the most notorious of all the team’s players. His famous book Ball Four detailed Burton’s wild experiences on and

After a forty-five year hiatus, Portland Mavericks emerged again as a member of the four-team Mavericks Independent Baseball League of the Salem Metro Area, which plays at Volcanoes Stadium in Keizer. The league was formed by the Salem-Keizer Volcanoes, a previous minor league team in the San Francisco Giants’ system. After the Giants chose to sever their relationship with the Volcanoes, the latter chose to form an independent league of their own. The Volcanoes organization bought rights to the former Portland Mavericks and made them one of the four teams in their new league,

Let’s not forget the Mavericks’ bat girl, Penny Clemo, hired in 1975. The 12-year-old sixth grader from Portland was among some of the first girls to participate in Little League, as a lawsuit in June 1974 (for Maria Pepe and Kim Green) forced them to accept girls into their ranks. She played with fellow seventh and eighth graders and gained a reputation for being the toughest pitcher in the South Powell Little League, as well as hitting three grand slams in 1975. This set a precedent and proved that women belonged on the baseball field, not just in the stands.

CYSTIC FIBROSIS FOUNDATION

Come to MWNW and help support the Cystic Fibrosis Foundation!

Celebrating 28 years in business, locally-owned and -operated Mattress World Northwest (MWNW) carries the largest selection that will fit your needs best, and the only store with the 4 major sleeping technologies: GelFlex Grid, TEMPUR® foam, Air, and Natural Latex. They carry major brands like: Tempur-Pedic®, Purple™, The Number Bed by Instant Comfort®, and Posh+Lavish™ Natural Latex. They’re all in-store, side-by-side, for your convenience! And they guarantee the lowest price and have a 90-night comfort guarantee, so you can take home a better night’s sleep with confidence. Their employees love working here and will always greet you with a smile, listen to your needs and concerns and give you a great buying experience. On average, team members have worked here for 5+ years, and their management team 10+ years, so you know they are committed to this company and making their customers happy.

Get A Better Night’s Sleep

At the heart of their business lie three core values. First, is their sincere dedication to helping every customer get a better night’s sleep. They have the largest selection of name brand mattresses and specialty mattresses in the Northwest, from handmade to 100% natural latex, as well as adjustable frames. They carry every type of mattress for every type of sleeper!

Happy Employees, Happy Customers

Second, MWNW believes in empowering employees to live their best possible lives. Happy employees means happy customers, so you can trust you’ll be greeted with a smile and an attentive ear. Mattress purchases are done only a handful of times in our lives. That experience, good or bad, leaves a lasting impression. At MWNW, they have perfected the process to ensure that you get the best possible service and overall experience every time.

A Foundation of Philanthropy

Third, and perhaps most impor tantly, is their dedication to philanthropic work. Each and every month, MWNW supports

local charities and schools in a variety of ways. To date, they have donated over $500,000 to local high schools and other charities! Giving back to the community is an integral part of what defines this organization.

Dedicated Charitable Support

In October, all locations will be accepting donations to the Cystic Fibrosis Foundation in support of their work to provide the means to find the cure for CF and ensure that those living with the disease can live long and productive lives. MWNW is gladly donating to this benevolent cause while also raising awareness by offering to take donations on the organization’s behalf. Please help raise funds by donating online or visiting one of their local stores.

Family-owned and -operated, dedicated to providing customers with the best products at the lowest prices, and donating to and participating in their local communities – Mattress World Northwest exemplifies the very best of retail. Get a better night’s sleep and help support your community by visiting your local Mattress World Northwest location for more information, or you can order online at mattressworldnorthwest.com.

Feeling Is Believing.

A Legacy in Landscape

Landscape projects large and small

Business Manager. I had the pleasure of speaking with Andres Picon Ardila for the purpose of writing this article, and it was immediately

clear why Andres Landscape is such a success. Not only was he incredibly knowledgeable and professional regarding the business, but his passion was evident. There was a real sense of pride in what they’ve accomplished: a multi-generational family legacy.

By Dennis McNabb, Staff Writer

Photos by Andrew Sambuceto

Back in 2004, Andres Picon Pacheco and his family moved to Oregon from Columbia and he immediately began working in the landscape industry. Inherently hard-working and ambitious, Andres soon struck out on his own and in 2007, with a total of 2 employees including Andres himself, Andres Landscape was born. From those humble beginnings, the company flourished and now employs over 40 people! Their family-friendly approach, superior customer service, and creative artistry have earned them the deserved reputation as a market leader in both residential and commercial landscaping.

In 2019, Andres’s son, Andres Picon Ardila, graduated college with a degree in finance and joined the team as the new

Andres Landscape offers a variety of services that run the gamut from smaller maintenance jobs all the way up to complete landscape renovations, redesigns, and construction projects. Maintenance work includes: turf management, lawn care, fertilization programs, weed control, pruning and trimming, and backflow testing to ensure you are county compliant. Design and construction work includes: hardscapes, patio covers, retaining walls, water features, outdoor kitchens, fireplaces, fire pits, and spas. They also do sod and irrigation installations, irrigation repairs, outdoor lighting, outdoor audio (stereo systems), plant design, preventative and/or restorative drainage systems, and one-time storm clean-ups. Everything is done with an ecofriendly and artistic flair, custom-designed to match each individual client’s specific needs and desires.

Creating a design for your outdoor space, whether it’s in a residential setting (front or back yard), or a commercial setting (business park), takes a keen eye. It requires extensive knowledge and experience to ensure you are making the most of the space while simultaneously avoiding

many of the common pitfalls these types of projects can generate. How often have you noticed trees improperly installed on properties where the surface-level roots buckle the sidewalks and make for hazardous walking conditions? Or improperly installed drainage systems which leave high-trafficked areas flooded during the rains?

Andres Landscape has a highlytrained and experienced design team to assist you in making all the

right choices; serving both form and function to provide superior curb appeal while still maintaining proper functionality. Their installers are the best in the business and can transform your property from banal to beautiful in the snap of a finger. They seek to provide unparalleled service by treating every client like a member of their family, and since they have individual experts leading each department of the organization, you always get the best advice from the most qualified personnel.

Call for a free estimate at 503-632-3366, or check out their website to view some amazing photos of their work and customer testimonials: andreslandscapellc.com. Also, contact Andres Exteriors (sister organization) for siding, roofing, etc., at andresexteriors.com.

Building for the Future

Plans unveiled for new Multipurpose Building

By Tyler Francke, Contributing Writer

The most significant project at the Clackamas County Fairgrounds & Event Center in a half a century is officially underway, as officials announced construction of the new state-of-the-art, 38,000-square-foot Multipurpose Building in the heart of the historic fairgrounds property in Canby. Carefully designed and planned by

and more. And it will be available year-round, Brian explains. During the summer, a popular time for large concert festivals like Harefest, the new building will provide an air-conditioned space to stage reception areas. And during the rest of the year and its unpredictable weather, the fairgrounds will be an attractive option for local organizations to stage large events. “That’s one of the most exciting things about this project for me: This building gives us the ability to serve the community all year round in a variety of ways,” Brian says.

Designed by LRS Architects, construction will be led by Beaverton-based Inline Commercial Construction and take place across two phases. The first phase will be the concrete foundation and roof, hoping to be completed for the 2024 Clackamas County Fair. The second phase will encompass the walls and interior finishing work, hoping to be completed by the summer of 2025.

Spanning 38,000 square feet, the building will include a 31,000-square-foot main hall that can be subdivided into three separate rooms, as well as restroom facilities, showers, a wellness room and a family restroom, a comfortable lobby, reception area and office space.

fairgrounds staff and Clackamas County Fair Board officials, the ambitious project will replace the original beef and swine barn — which was torn down in 2014 for safety reasons — and enhance the overall versatility and functionality of the facility. “This thing is getting built,” promises Clackamas County Event Center Executive Director Brian Crow, who oversaw two massive construction projects — a new show barn and a large picnic pavilion — during his previous tenure as director of the Jefferson County Fairgrounds in Madras.

The new structure will replace the temporary tent erected each year to house animals during the Clackamas County Fair since the original barn was razed in 2014. “It’s a true multipurpose facility,” Brian explains. “It will be a great place to house the beef and hogs during the fair, with climatecontrolled conditions that will help keep the animals and their owners comfortable. But it also gives us a really great tool in our toolbox for natural disasters, so we can have a place to evacuate and shelter people and animals, as well as a staging point for resources and emergency personnel.”

In terms of events, the building will offer the fairgrounds a large and versatile space for trade shows, conferences, exhibitions, concerts and other entertainment, flea markets

Funding for the estimated $12 million project has come from multiple sources, including the State of Oregon, Clackamas County and the City of Canby. However, the local community is encouraged to participate in funding efforts through programs such as Fred Meyer’s Community Rewards and the Clackamas County Fair Improvement Foundation. Sponsorship and naming opportunities are available for local businesses and organizations. “We are thankful to our partners who have supported this important project, from the county, state and city, to the Fair Board, to our local community members,” Brian says. “The Clackamas County Fairgrounds and Event Center is a big part of Canby’s and Clackamas County’s past and future, and the success of this project so far is just one more example of what makes our community so special.”

The Clackamas Fairgrounds and Event Center is located at 694 N.E. Fourth Avenue in Canby. Learn more about the project online at clackamascountyfair.com/new-construction.

SEASONAL HISTORY OF THE JACK-O’-LANTERN

The Irish Legend of Stingy Jack

Old myth illuminates Halloween icon

By Donovan Darling, Staff Writer

Long ago in a small Irish town, a drunkard named Stingy Jack earned his nickname after tricking the Devil himself. Jack was notorious in his little town, and Satan had heard of his mischievous deeds. Jack may have been known for being a drunken scoundrel — “scuttered and bollocksed,” so to speak — but he was also a clever lad, so he convinced the Devil to take him to his favorite pub as a last request and to pay for the bill. When the tab came due, Jack convinced the Devil to turn himself into a coin so Jack could pay for the drinks, then they could leave for the underworld.

The Devil was fooled. And instead of paying up, Jack dropped the coin into his pocket alongside a silver crucifix, trapping the fiery foe in the form of a coin. The Devil begged Stingy Jack to release him. And so Jack released him, but only on the condition that the Devil would not bother him for another year, and should Jack die, Satan could not claim his soul.

True to his word, the Devil didn’t return for a whole year. When the Devil finally reappeared to claim his soul, Jack tricked the Devil into climbing a fruit tree and picking him a last meal to eat before traveling to Hell. Once the Devil reached the top of the tree, Jack carved a cross into the bark of the tree trunk, trapping the Devil high among the branches. Again, Satan begged Jack for freedom, but this time Jack made the Devil promise to not bother him for another 10 years. Of course, the Devil agreed to his terms and was freed.

Jack died soon thereafter. Because of his mischief and sins, he was denied entrance to Heaven. Upset by the trickery and scheming, and true to his word of not claiming his soul, Satan denied Jack entrance into Hell, too. As a parting gift, the Devil gifted Jack a lump of burning coal to light his way and sent him off wandering in the night. Jack placed the burning coal in a hollowed out turnip, and he has roamed the earth ever since. The Irish began calling this eerie creature “Jack of the Lantern,” or “Jack O’Lantern” for short.

In Ireland and Scotland, people began carving their own unique versions of Jack-o’-lanterns, cutting terrifying faces into turnips, potatoes, beets or rutabagas, and lighting and displaying them near doors or windows to frighten away Stingy Jack and other evil spirits. In the

mid-1800s, Irish and Scottish immigrants brought the jack-o’lantern tradition with them when they moved to the United States. And they soon found that pumpkins, a large fruit native to America, made for perfect jack-o’-lanterns.

Since then, there have been many attempts in popular culture to revive this long-forgotten tradition of carving jack o’lanterns from turnips. In 2015, due to a severe pumpkin shortage caused by severe rain, the charity English Heritage called for the British people to rekindle their love for turnip carving and return to the original tradition of turnip jack-o’lanterns. English Heritage even went so far as to install many ghoulish turnip jack-o’-lanterns at Dover Castle to inspire others to do the same.

Whether turnip carving will become popular again is still unknown. But for now, Americans, Irish, Scottish and others keep carving pumpkins to frighten away the lost soul of Stingy Jack.

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