Stayton Community Advantage Magazine February 2024

ADVANTAGE FEB/MAR 2024

STAYTON • SUBLIMITY • AUMSVILLE • TURNER

Meet the stellar staff at

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OREGON BLACK PIONEER

Valentine’s Day

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Building Tomorrow, Today!

Are you tired of the housing shortage in our district? Chemeketa Community College is the key to solving this crisis!

Our graduates in building inspection, plumbing, welding, CAD, electronics, engineering, robotics, machining, HVAC, and more are the builders of the future.

Join us at Chemeketa and become a part of the solution. Enroll today and let’s build a brighter tomorrow together.

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TASTE OF THE TOWN

PAPA MURPHY’S

Beyond the Oven Meet the stellar staff at Papa Murphy’s

By Angie Helvey, Contributing Writer Photos by Laurel Bice

P

apa Murphy’s is known for making the most delicious Take ‘N’ Bake pizza you’ll ever eat, but that’s not all that makes this company special. KJ and Paige Glennon own nine locations in Oregon, and they’ve built their pizza empire on the shoulders of a dedicated team and a loyal customer base. The Keizer location is run by a close-knit team of people who work together to create a positive environment for everyone who walks through their doors.

Dawn Schierman started off helping open new locations back in 2005 but was quickly promoted to manager at the Keizer location, and nowadays she functions as the area supervisor and KJ’s right hand when it comes to store operations. Dawn has a background as a barista and a heart for growing leaders and developing customer relationships. “The biggest value I teach is mutual respect,” she says, “and the Keizer store has a really tight crew that demonstrates that perfectly.”

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Most of the team at Keizer has been there for the long haul, and Dawn promotes frequently from within. Now the store manager, Haley started right out of high school back in 2012 and does a fantastic job fostering a culture that caters to the customer and supports the staff. Another crew member, Joey, started in 2012 and still works a couple of days per week despite having moved on to other ventures. Crystal is yet another core employee who’s been there for over five years. “I’ve had people who started in high school, and now they are getting married, purchasing homes,” shares Dawn. “That’s what I love about my job – getting to be part of that.”

Dawn is also proud to cultivate a work environment for all age groups. “We’ve got young managers often managing older staff, and it’s been rewarding to see the relationships that have grown within our team,” she says. “It’s all about treating each other with respect.”

The cohesive nature of the team at Keizer is what makes this store shine, and creates a comfortable atmosphere for customers. “When I came to Papa Murphy’s, I wanted to bring my background as a barista and implement that culture here,” Dawn explains. “I love getting to know the customers. We had one that didn’t talk much or make eye contact. Over the years we’ve seen them open up and now we’re friends.”

Next time you’re craving a fresh, tasty Take ‘N’ Bake pizza to enjoy in the comfort of your own home, pick up Papa Murphy’s, and make sure to say hello to

The longevity of Papa Murphy’s workers speaks to the way the company compensates and takes care of its staff.

“We’ve done a great job creating a lifestyle for our teams,” Dawn says, “whether they want to be with us just through high school or college or make this a career.”

Haley and her wonderful staff; they are ready and waiting to serve you!

Papa Murphy’s is located at 5093 River Rd. N. Keizer, Oregon, 97303. Please give them a call at (503) 393-7272, or visit their website at papamurphys.com

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The History of Chocolate Ancient, delicious and divine

By Robert Matsumura, Contributing Writer

W

hen we hear the word “chocolate,” most of us picture a bar, ice cream, baked goods, or a confection of some type. Typically eating chocolate, not drinking it, and a sweet taste is usually associated with chocolate rather than a savory one.

However, for approximately 90% of chocolate’s extensive history, it was primarily a beverage, and sugar didn’t figure into the equation at all.

While the terminology can be a bit puzzling, most contemporary experts refer to “cacao” as the plant or its beans prior to processing, while the term “chocolate” refers to a product made from the beans. “Cocoa” is the term for chocolate in powdered form, though across the Atlantic, the British frequently use the word “cacao.”

“Chocolate” has been traced by etymologists back to the Aztec word “xocoatl,” which described a bitter beverage brewed from cacao beans. The Latin name for the cacao tree,

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Theobroma cacao, translates to “food of the gods.” Historians today estimate that chocolate has been around for at least 2000 years, but recent research suggests it may be even older.

Although it’s difficult to establish an exact date for the origin of chocolate, it’s evident that it was valued from the very beginning. For many centuries in premodern Latin America, cacao beans were actually used as currency. A single bean could buy one tamale, while 100 beans could be traded for a good turkey hen, as noted in a 16th-century Aztec document.

Both the Mayans and Aztecs considered the cacao bean magical and sometimes divine.

It was commonly a part of sacred rituals of birth, death, and marriage.

It wasn’t until Europeans discovered the Americas and became familiar with the native cuisine that chocolate made its entrance on the world stage. According to legend, the Aztec king Montezuma welcomed the Spanish explorer Hernando Cortes with a feast that included drinking chocolate. Although chocolate didn’t initially agree with the European palate, once it was mixed with honey or sugar, it rapidly grew in popularity throughout Spain.

By the 17th century, Europeans had embraced chocolate as a glamorous drink, reputed to possess medicinal, nutritious, and even aphrodisiac properties — rumors suggest that Casanova was a

big fan of chocolate. But it remained primarily a drink of the upper class until the invention of the steam engine revolutionized chocolate production, resulting in chocolate becoming available in mass quantities to society at large.

It was in 1828 when a Dutch chemist devised a method to create powdered chocolate by filtering out approximately half the natural fat (cacao butter) from chocolate liquor, pulverizing what remained and introducing a mixture of alkaline salts to negate the bitter taste.

This product, known as “Dutch cocoa,” eventually led to the development of solid chocolate.

Joseph Fry, in 1847, is credited with the creation of the world’s first chocolate bar. Fry discovered that by adding melted cacao butter back into Dutch cocoa, the result was a moldable chocolate paste. Within 20 years of Fry’s discovery, the now famous company Cadbury was selling boxes of chocolate candy in Britain. Soon thereafter, another recognizable name, Nestle, pioneered the creation of milk chocolate in Switzerland.

During the Revolutionary War in America, chocolate was so valued that it was included in soldiers’ rations in lieu of wages. Most of us today wouldn’t likely settle for payment in chocolate over dollars, but that doesn’t mean the

humble cacao bean isn’t a potent force in the economy. In the U.S. alone, chocolate is a four billion dollar industry, and the average American consumes at least half a pound per month.

In recent times, a chocolate revolution has swept across the globe, marked by a burgeoning interest in high-quality, artisanal chocolates and sustainable, efficient cacao farming and harvesting techniques. Due to this shift in consumer tastes, large corporations like Hershey’s have developed artisanal chocolate lines by acquiring smaller premium chocolate producers, and independent chocolatiers have proliferated as well.

Here in the Pacific Northwest, artisanal chocolate has exploded in recent years. One of the first chocolatiers on the Portland scene was Moonstruck; though recently sold to a larger company, Moonstruck helped establish a market for gourmet chocolate in the city. Currently, there are a plethora of artisanal chocolatiers in the local area. Missionary Chocolates in Northeast Portland, founded by a doctor with a passion for chocolate, produces delicious dairy-free, gluten-free, vegan chocolate and non-allergenic truffles.

A Yen for Chocolate was founded and is operated by Cristina Yen, a chocolatier who has brought her multicultural experiences from around the globe to Northwest Portland, where she handcrafts mouthwatering chocolate creations for a growing clientele. Named in honor of the Wildwood Trail in Portland’s Washington Park, Wildwood Chocolate sources the finest ingredients and crafts masterfully blended ingredients such as cardamom, honey and berries with chocolate to create award-winning confections.

So, the next time your sweet tooth has a hankering for chocolate, know that this wonderful treat has a history stretching back to indigenous peoples of South and Central America, and that the tasty chocolate morsels available in your local supermarket are the result of centuries of trial, error, and innovation. And if you wish to sample the cutting-edge creations of local chocolatiers, be sure to visit some of the artisanal producers featured above, or the myriad of other producers in our country’s continually evolving chocolate landscape.

READ MORE AT CITYHANDSHAKE.COM 11

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SAVOR THE FLAVOR

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Fortune Cookies Homemade, heartfelt valentines Ingredients 3 large egg whites 3/4 cup sugar 1/2 cup butter melted 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 3 tablespoon water 1 cup all-purpose flour (5 oz. by weight)

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Recipe cour tesy of www.fifteenspatulas.com/for tune-cookies

Directions  Preheat oven to 375ºF. Line sheet pan with parchment paper or silicone mat.

Have your fortune strips ready to go.  Using stand mixer, whip egg whites and sugar on high speed for about 2 minutes, until frothy. Whip in melted butter, vanilla, almond extract and water until incorporated. Add flour and mix until flour just disappears.  With tablespoon measure, spoon batter onto parchment

paper and spread out into even 3-inch circles. Only do 2 to 3 at a time as they set quickly and you won’t be able to fold more than that.  Bake cookies 7 to 8 minutes, until edges brown slightly (see note).  When each batch finishes baking, remove from oven and quickly flip circle over. Place note in center and fold cookie in half (a semicircle).

Place semicircle onto edge of a cup, and quickly fold ends down to crimp into a fortune cookie shape. Place cookie in muffin tin to cool and hold its shape.

Repeat with remaining batter and enjoy.

You will go for dim sum and a movie with a beautiful woman.  Note: If you let them brown too much, they’ll snap when you shape them. If they don’t brown enough, they will tear.

ALSO: Experiment with food coloring, using red for Valentine’s Day.

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