The Dalles Community Advantage Magazine February 2024

THE DALLES FEB/MAR 2024

COMMUNITY ADVANTAGE

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THE ANGLE

TROUT FISHING

The Grey Ghost Angling for the mysterious winter steelhead

TOP: When steelhead first enter the river, they are bright chrome and full of energy. ABOVE: This female steelhead had feasted in the ocean before returning to the river.

solitary during their feeding phase, they are one of the most mysterious “anadromous” (freshwater born fish with an ocean phase) fish that exist. Chinook and Coho salmon often travel in schools, following the Pacific Coastline and feeding, being intercepted by commercial fishing fleets. They are easier to predict and keep track of. Steelhead tend to swim straight across the ocean, heading into dangerous water with many predators. As a result, only about 1 in 100 steelhead that enter the ocean will return alive to spawn.

Steelhead Are Native to Oregon

E

By Lucas Holmgren, Contributing Writer

very year, the “Grey Ghost” enters the coastal regions of our beloved Pacific Northwest region. Born in the rivers and creeks we pass by daily, they have a unique journey of one to two years in freshwater before migrating to the Pacific Ocean to begin a feeding journey that can last anywhere from six months to six years. These are winter steelhead.

Ocean-Run Rainbow Trout For anglers in the know, ocean-run rainbow trout are considered one of the premier sportfish in the world. Steelhead are the same species as rainbow trout, but they have the predisposition to migrate out of their rivers into giant open water to feed before returning at spawn time. Steelhead and rainbows can spawn together, and produce either resident rainbow or ocean-run steelhead in the same hatch!

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I’m sure you’ve seen Portland-area rivers like the Sandy and Clackamas. Although the last several years have been incredibly tough for steelhead numbers, they are still sneaking in through tidewater into these rivers, utilizing the wintertime flows to travel and hold. They are not in feeding mode at this time, although they often strike lures and bait aggressively out of instinct. They use the magnetic polar queues to navigate back to the mouth of their river and then start to use their incredible sense of smell to find the exact area where they were born.

The Oregon Coast has a healthier population of these sneaky ghosts. They are not easy to spot like salmon, nor do they tend to jump or roll at the surface much. Because of this, you may walk a quiet section of a river and never know there are a few large steelhead hiding in a riffle next to you. The only time they expose themselves is when they’re spawning. This is best observed in March, April and May, when most winter steelhead spawn.

The Future These fish are a hallmark of Oregon wildlife, but they need our help! We are at the lowest levels ever counted for these magnificent fish. The more we can do to protect creek and river habitat, protect cold, clean water, and supplement them in smart, scientific ways, the better chance we have at future generations enjoying these mysterious ghosts!

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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

COMMUNITY

OREGON BLACK HISTORY SPOTLIGHT: DANIEL DREW

Civil War Soldier Turned Pioneer

duty at Helena, and a cholera outbreak decimated the unit. Drew survived, and was discharged in St. Louis. He quickly returned to Arkansas to enroll in a new Quaker vocational school, and after graduating decided to enter the clergy. In 1871 he became a minister in the Religious Society of Friends, the first Black person known to serve as a Quaker minister.

Prominent civic and religious figure In 1901, Daniel and his wife Laura moved to Oregon. in the Willamette Valley They purchased a home in Southeast Portland within walking distance of the meetinghouse of the

By Oregon Black Pioneers Portland Monthly Meeting. Drew became a aniel Drew was a Civil War prominent speaker at Quaker gatherings in soldier who became a minister Marion and Yamhill counties during the and Chaplain of the Oregon 1910s. He later led Portland’s Sunnyside chapter of the Grand Army of Meeting before becoming the minister at the Republic.

Portland’s Mt. Zion African Methodist Drew was born into slavery in Episcopal church.

Virginia around 1843. When he was After the Civil War, American’s about 18 years old, his enslavers Union veterans created a new moved to Missouri, taking their organization called the Grand Army slaves with them. Daniel attempted of the Republic. Unlike the military, to run away but was caught and the GAR was not segregated, and beaten as punishment. Freedom came Drew became involved in the in 1863, when the Union Army took Oregon chapter. In 1902 Drew took a control of the town and liberated all leadership role in a quest to raise funds the enslaved people there. Motivated for a memorial to war veterans to help defeat the Confederacy and earn at Portland’s Lone Fir Cemetery. He gave wages of his own for the first time, Drew speeches across Portland to raise support, moved to St. Louis to enlist. including a speech titled “The Condition Drew volunteered for the 3rd Arkansas of the Colored Race, Before, During, and Since Infantry’s African division. The unit was the Civil War.” The fundraising effort Daniel Drew dispatched to Helena, Arkansas where they served was a success. in guard duty for the town. Six months later, this Drew remained an active member of the Oregon unit was reorganized as the Army’s 56th Colored Infantry.

GAR the rest of his life, and was named the chaplain of Drew acted as the unit’s drummer, but in summer 1865 he the Oregon chapter in 1919. He closed each of his reports saw combat for the first time. 360 of its members, including with a quote which summarizes his own life well: “Let us Drew, were sent to be at our best at all times, supporting and encouraging in capture Confederate every possible way those things that are just and right.” troops destroying Daniel Drew died in 1923 and was buried in Lone Fir local farms in UnionCemetery not far from the memorial he helped make held Arkansas. possible. He is one of at least 15 Black Civil War veterans 1000 Arkansas and buried in Oregon.

Missouri Confederates met the Union forces, Oregon Black Pioneers is Oregon’s only historical society and an hours-long dedicated to preserving and presenting the experiences of battle ended in a stalemate.

African Americans statewide. To learn more, and to support At war’s end, this nonprofit, visit oregonblackpioneers.org.

Private Drew stayed © Oregon Black Pioneers, 2024 on as part of troops assigned to garrison

D

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SAVOR THE FLAVOR

You’re hotter than

SWEET SOMETHINGS

donut grease. 

Fortune Cookies

You are the cheese to my macaroni. 

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)

e?

Will you marry m

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My doctor says I’m lacking vita

min U. 

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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