Sherwood 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

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Sherwood’s Hidden Gem

Italian-Creole cuisine under the trees

years. One menu item, the Smoky Turkey Focaccia Sandwich (smoked turkey with bacon, Brie cheese, and an in-house smoked blackberry and mango chutney) was even conceived from a dream! But everything on offer here was born from Chef’s Shannon’s genuine love and passion for delicious and innovative food.

Local favorites include Shannon’s Shrimp & Grits (which consists of buttery sautéed Gulf Shrimp served with Sicilian-style creamy parmesan grits made with polenta), her Tree House Salad (made with fresh baby greens, blue cheese, Mandarin oranges, housemade

By Dennis McNabb, Staff Writer, Photos by Malaina Kinne

Located under a canopy of beautiful trees that provide the coziest and most scenic views imaginable, and serving a fascinating and fantastic fusion of Italian and Creole flavors, Trees Restaurant & Catering is a culinary experience to remember! Tucked back into a natural reserve on the bottom floor of a three story building, and sandwiched between a couple of salons, it’s easy to drive by this hidden gem without realizing it, but it’s absolutely worth seeking out!

Owner and Executive Chef, Shannon Johnson boasts a whopping 35 years of dedicated experience in the industry. She graduated from the Louisiana Culinary Institute in Baton Rouge, where her skills for creating amazing Italian and Southern dishes were developed. After relocating to Sherwood over 20 years ago, Shannon has incorporated Pacific Northwest flavors into her arsenal, resulting in some of the most wonderfully audacious and unique flavors imaginable. And all of it comes together, almost as if by magic, to create amazingly delicious and cohesive dishes, with all of these flavors complementing one another in amazing ways.

As chefs and contestants so often say on the Food Network, the dishes served at Trees represent Chef Shannon on a plate. The menu is a roadmap of sorts; incorporating ingredients, inspirations, and techniques from all of her many travels over the

spiced sunflower seeds, all tossed with a housemade rice wine citrus vinaigrette), and her homemade ice cream (which they churn themselves, and infuse whenever possible the freshest of ingredients; no food coloring, preservatives, or nasty chemicals!). Everything on the menu is fantastic, and there is enough variety that everyone should be able to find something that speaks to their personal tastes. In case you’re just interested in meeting up for a quick drink with friends, they have a full bar, stocked with local wines, beers, and incredible hand-crafted cocktails prepared with the same level of care as the food. It’s not on the menu, but make sure to request the Rocky Pistachio Martini for a real taste treat!

Chef Shannon takes great pride in her community and uses as many fresh and local ingredients as possible, dependent on availability. Her long-standing partnerships with Apple Foods and Carlton Farms (both family-owned and Oregon-based) are of particular significance to her, but the proof is in the pudding. When you taste one of her dishes and you notice

how fresh (and mostly organic) those ingredients are, you’ll never settle for less! Of course, none of this is possible without a great staff, and Chef Shannon is fortunate to have an amazing core group of folks who make coming to work every day a joy for her. This is a locally-owned and operated business and a true labor of love. Passion and care is given to every single meal, every single day. And don’t forget, next time you have a party, a corporate luncheon, or a wedding, Chef Shannon is also a caterer!

Come on down today for lunch, dinner, or happy hour. Sit on the deck under the shade of the gorgeous trees, and see for yourself why Trees Restaurant & Catering is one of the favorite destination eateries in town. Fresh, local,

and exquisite, while still affordable, you can taste the love!

Trees Restaurant & Catering is located at 20510 SW Roy Rogers Rd #160 in Sherwood. Order online or view their menu at eatattrees.com, or give them a call at (503) 822-5583.

Pumpkin Cheesecake

Fall in love with a cool classic Ingredients

* butter, for coating pan

1 graham cracker crust (see recipe)

24 ounces boxed cream cheese, room temperature

¾ cup brown sugar, packed

½ cup sugar

⅓ cup sour cream

1½ teaspoon vanilla extract

1 cup pumpkin purée

2½ teaspoons pumpkin pie spice

3 large eggs, lightly beaten

Directions

 Preheat oven to 350°F. Coat 9-inch springform pan with pat of butter. Prepare crust (recipe follows) and chill. Do not bake.  In stand-mixer,

beat cream cheese and sugars about 1 to 2 minutes, scraping down sides occasionally. Stir in sour cream. Add vanilla extract, pumpkin purée and pumpkin spice; stir until well combined.

 Add eggs, beating until just mixed after each addition.  Spread batter over prepared crust. Bake 40 minutes or until center is set (bounces back to the touch).

 Allow to cool completely before transferring to refrigerator for 6 hours or overnight. Serve with whipped cream.

Graham Cracker Crust

1½ cups graham cracker crumbs

2 tablespoons sugar

1 tablespoons brown sugar, packed 7 tablespoons butter, melted

 Finely grind crackers in food processor. Transfer to bowl; add sugars and butter. Use fork to combine.  Pour into 9-inch springform. Firmly pack crumbs into pan. Chill 10 minutes before filling.

Kiln It with Kindness

Bob Hackney, the man at the wheel

By Kelly Romo, Contributing Writer

Bob Hackney is a seasoned artist and a treasured part of the local community. With his wealth of experience and unique perspective on art, he offers invaluable guidance to many aspiring artists. Interacting with Bob, whether in an informal chat or a more formal class environment, enhances the artistic journey of his students.

As a child living in Wisconsin, Bob always found joy in creating beautiful works of art. When he was a sophomore in high school, his passion translated into one of the greatest gifts — a full scholarship from the local women’s club to attend an Art Camp at the University of Wisconsin, Green Bay. Though his original intention was to study painting, something about ceramics spoke to Bob, which led him to choose that course instead — which ultimately changed the entire trajectory of his future. In his junior year in high school, he discovered his passion for pottery and practically lived in the studio. He graduated high school a year early and attended the University of Wisconsin, Madison, and River Falls, where he studied under some of the best in the field, such as Don Reitz, Paula Rice, Kurt Wild.

After graduation, Bob worked as a landscape gardener and

stone mason for over twenty years. He always loved horses, and when his last horse died, he was forced to confront who he was as an adult without his beloved companion. That is when he returned to pottery and enrolled in a continuing education class at PCC. Eventually, his interest and efforts led to a position as an instructor and manager of the pottery studio at Valley Art.

Bob’s dedication to his craft is evident in his meticulous preparation for each class he teaches. Recognizing the unique mentality of each artist, he encourages them to observe other potters, identify techniques that resonate with them. He then provides guidance on how to implement those methods. Bob also encourages artists to focus on what brings them joy, as this will reflect in their work.

When the rainy days come, Bob joins a dedicated crew that engages in wood firing at East Creek Art. This unique technique, revered by fellow potters, involves carefully stoking a wood kiln around the clock for over five days to create beautiful and unpredictable designs on the pottery pieces. The flames and ash interact with the glazes in such a way that each piece is essentially a unique canvas for the flame work. Opening the kiln post-firing is akin to unwrapping Christmas presents — the anticipation and excitement are palpable, and each revealed pottery piece is a delightful surprise. It is also a chance to engage with a community of friends who share a common passion for the art as they create memories and bonds that last a lifetime.

Bob teaches about 50 students of all ability levels at Valley Art. Being part of Valley Art is not just about supporting the local art scene: it’s about nourishing a community hub that has been extraordinary for Forest Grove. If you want to see some of his work or your artistic side is calling, visit Valley Art. And who knows? Your journey may lead you to

Visit

Adult Prophylaxis vs Periodontal Maintenance Cleanings?

What’s the difference

There are two different types of maintenance dental cleanings. The type of cleaning one receives is based on the overall health of the supporting structures around the teeth: the gums and the dental bone. Patients diagnosed with gum disease (AKA periodontal disease) have demonstrated a loss of the supportive dental bone that surrounds the teeth. Patients with heathy gums or slight, reversible type of inflammation, known as gingivitis, and have not lost dental bone receive regular adult prophylaxis cleanings. So, what is the difference?

An adult prophy type cleaning is considered a routine dental cleaning procedure and is performed on patients WITHOUT past or present gum disease. Typically, these patients have good oral health, have a light build-up of plaque and tartar. It is mostly performed above the gum level and usually does not include cleaning root surfaces. On occasion these patients may have something lodged between the teeth, and an isolated area may need to be cleansed more thoroughly. Adult prophys are generally done every six months, unless the patient is in braces, demonstrates a higher-than-average plaque level, builds moderate amounts of tartar in less than six months, or has certain medical conditions that warrants more frequent dental cleanings. It is covered by dental insurance under preventative benefits, along with exams and X-rays.

Periodontal maintenance (known as PMR) is a specialized cleaning procedure for patients that have been diagnosed with gum disease, meaning they have lost the supportive bone around the teeth. These patients generally have exposed root surfaces (recession), elevated gum measurements, bleeding gums, deposits of tartar under the gums, pus, swollen gums, sensitive teeth and gums, and/or loose teeth. Regular PMRs are designed to manage and control the periodontal disease process and to prevent further dental bone loss. This is accomplished by removing any layer of tartar and bacteria that accumulates onto the exposed root surfaces and below the gum. Root surfaces, tend to be rougher in texture than enamel, so tartar is better able to adhere to this surface and more quickly. For that reason, patients who have PMRs are seen more often, usually at 3 or four-month intervals.

Receiving the right type of cleaning is essential. However, if it has been a while since your last dental cleaning, let us help you get your gums back to health. Call, email or visit our website to set up an appointment to become a new patient!

Written by Debi M. Huyssoon, D.M.D – General Dentist

The Irish Legend of Stingy Jack

Old myth illuminates Halloween icon

By Krysta M. Nelson, Contributing Writer

Ah, autumn, what a wonderful time of year! A time to break out all my favorite sweaters just as the leaves turn into vibrant shades of yellow, orange and red, and, best of all, the arrival of Halloween, my favorite holiday. I have so many fond memories over the years, eating candy all night and wearing costumes to school.

I should mention, my nickname as a kid was “Little Miss Mess Maker,” which means my favorite Halloween activity has always been carving pumpkins, even recreating a horror movie with the guts of a gourd one time. It was epic — the mess, not the movie.

Now, most people carve pumpkins never realizing the myth behind the mess, but my brain likes to know things, so I scooped up the history and discovered “The Legend of Stingy Jack.”

Long ago, in a small Ireland town, a drunkard named Stingy Jack earned his moniker after pinning his bar tab on the Devil himself. Apparently, Jake caused a bit of trouble for his neighbors, so Satan had come for his soul. Now, Jack may have been known for being a drunk — scuttered and bollocksed — but he was also a clever lad, convincing the Devil to take him to his favorite pub as a final request. When the bill came ’round, Jack convinced the demon to turn into a coin, so Jack could pay for his drinks.

However, instead of paying up, Jack dropped the coin into his pocket, alongside a crucifix, trapping the fiery foe. The Devil begged Stingy Jack to release him, and so he did, but only on the condition the Devil would not come for 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 he finally reappeared, Jack convinced Satan to climb a tree to grab a piece of fruit for the journey to Hell. Once the Devil reached the top, Jack carved a cross into the bark of the trunk, trapping the Devil among the branches. Again, Satan begged Jack to free him, but this time, Jack made him promise another 10 years. Of course, the Devil agreed to his terms and was freed.

Upon his death, Jack was denied heaven because of his obvious sins. And because of his trickery and scheming, Satan wouldn’t allow him into Hell either. Instead, the Devil gave Jack a lump of burning

coal to light his way. Jack put the coal into a carved turnip and has been roaming the earth ever since as “Jack of the Lantern,” or Jack-o’-lantern nowadays.

What a guy, am I right? Because of this legend people in Ireland and Scotland started carving scary faces into turnips and potatoes.

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.

“You probably think this world is a dream come true, but you’re wrong.” Based on Neil Gaiman’s book of the same name, it’s very much in the same vein as “A Nightmare Before Christmas” — dark and otherworldly. You’d think this is a Tim Burton lm but it’s not — it was actually the feature lm from Portland, OR-based LAIKA Studios, who went on to make “ParaNorman,” “Corpse Bride,” and many more. And it stands on its own! While de nitely dark, it’s also whimsical, deeply imaginative and always adventurous. In the movie, Coraline (Dakota Fanning) discovers a parallel world with an alternate family and friends — while fun at rst, it quickly becomes more of a nightmare. Also starring Teri Hatcher, Jennifer Saunders, Dawn French, Keith David, John Hodgman, Robert Bailey Jr. and Ian McShane, this is a great movie for the family. Rated PG for scary images, some language and suggestive humor.

“Why was I cursed with such idiot sisters?” A familyfriendly ‘90s classic, “Hocus Pocus” is one of my Halloween go-tos. Starring Bette Midler, Sarah Jessica Parker and Kathy Najimy as three Salem witches who are resurrected for Halloween, it’s a story which follows new kids Max (Omri Katz ) and Dani ( ora Birch), as well as Allison (Vinessa Shaw ), local witch expert and Max’s girlfriend, as they battle e Sanderson Sisters to the grave! Although ctional, it’s partly based on a true story — the three sisters were indeed charged with witchcra , one escaped while the other two were hanged. e movie, however, is pretty lightweight, fun and adventurous, including musical numbers and one-liner a er one-liner — it’s plenty funny for adults but silly enough for kids. It’s a mature PG due to being scary to younger children and some mature language — I would say 6 and older. Rated PG.

Who Invented the Candy Corn

“Oral histories identify the inventor of candy corn as George Renninger, an employee at Wunderle Candy Company in Philadelphia. Wunderle was the rst company to sell these multicolored treats made of sugar and corn syrup, according to the National Confectioners Association.”

https://www.history.com/news/candy-corn-invented

“Here’s Johnny!” Stanley Kubrick’s iconic horror-thriller is of course based on the Stephen King novel of the same name. While the book was twice as long as needed, the lm is as tight as you’d expect, starting o painstakingly calm and eerie until it builds to a horrifying and dramatic crescendo. Starring Jack Nicholson (Jack Torrance), Shelley Duvall (Wendy) and Danny Lloyd (Danny), this story follows the Torrance family as they agree to caretake the huge and remote Overlook Hotel during wintertime. If you’ve somehow never seen it, this is classic horror cinema — a mystery unfolding in a place that isn’t what it seems — and the seemingly ordinary family is anything but. It’s a masterclass overall in acting, directing and score — a must-see for Halloween. Teens and older only. Rated R for mature content, language and violence.

Stream these movies where available, or rent from your local movie store, library or rental kiosk.

“Coraline” (2009)

“Hocus Pocus” (1993)

“The Shining” (1980)

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