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EVERYTHING TIGARD PLUS A LITTLE BIT MORE

TIGARD 97223

JUNEJ U LY

COMMUNITY ADVANTAGE MAGAZINE

NOW OPEN IN TIGARD

Best Burgers & Shakes In Town! Article & Specials Inside ARTS & CULTURE

HISTORY

BUSINESS SPOTLIGHT

Dan Reed Network

Gasoline Prices

Chimcare

BUSINESS SPOTLIGHT

Northwest Professionalism Chimcare Chimney Service

himcare strives to be the leader in the chimney and fireplace industry. They are committed to providing customers with the highest quality service at affordable pricing, and are known throughout the Northwest for professionalism and dedication to customer satisfaction. In 1989, Richard Peralta began a small chimney sweeping company in Canby, Oregon in order to help support his growing family. Richard started the business on a part-time basis to provide extra income for his family of eight, while working full time for UPS. After five years of hard work and dedication to his customers, he was able to leave his day job and pursue the business full time. Richard built the business from the ground up by providing dependable, quality service that is still trusted to this day. Thanks to his incredible dedication to the craft, integrity, and impeccable customer care, Richard’s business quickly grew into the chimney repair and cleaning company that carries on his legacy today. Many of Richard’s first customers are still with Chimcare LLC today, along with their family and friends. Chimcare is very proud that the majority of their business is from loyal repeat customers and their referrals. As they have grown, Chimcare has expanded with additional locations in order to service the greater Portland and Seattle areas. Their chimney professionals can service homes and businesses as far north as Everett, Washington and as far south as Salem. Along with providing chimney cleaning, inspection, and repair services, the great team at Chimcare can also help transform your outdoor living space by constructing a beautiful outdoor fireplace for you to enjoy all year round. They are experts

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at chimney construction and masonry, and their work is so good that they have also branched out to doing special projects like patios, retaining walls, fire pits, walkways, and pretty much anything that can be done with brick and mortar. In 2005 Richard’s sons Jesse and Daniel took over the business. While these two keep Chimcare running, Richard now dedicates his time to community outreach projects that he is passionate about. Jesse and Daniel remain committed to not only keeping up with the level of service that their father provided for many years, but working to exceed it. They want to go above and beyond for each and every customer. Along with the current customer base, Jesse is working hard to expand Chimcare as his father had always dreamed. They are always looking to serve new customers who are searching for clean-cut service technicians with experience, quality workmanship, and a name that is trusted around the northwest. They are proud to carry on the Peralta family tradition of providing exemplary chimney care for you and your home. If you have any questions or want to inquire about their services, you can visit their website at www.chimcare.com, or call them at 971-367-0990.

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Tigard Community Advantage Magazine 5

TASTE OF THE TOWN

Mike’s Drive In - NEW TIGARD LOCATION!

Best Burgers & Shakes In Town By Dennis McNabb, Contributing Writer • Photos by Andrew Sambuceto & Craig Brubaker

enry Wadsworth once famously stated that, “In character, in manner, in style, in all things, the supreme excellence is simplicity.” The older we get, the more we tend to remember fondly, or even wax poetically, about “simpler times” of the past. Even our youngest will admit on occasion that some of the greatest things in life are the most basic: a stroll on the beach, a visit with an old friend, an afternoon nap, or a delicious burger from Mike’s Drive-In! The food industry has it particularly rough. Perpetually at the mercy of a fickle populace, they are in a constant state of flux, guessing and gambling on fads and trends to stay on top. Portland especially is known as a “foodie” town, with the latest and greatest things popping up on street corners every month. That’s why it’s so fantastic to celebrate a place like Mike’s Drive-in, a locally owned-and-operated business and perennial favorite, now in its fifth decade! And why have they succeeded where so many others have failed? By keeping it simple! But there is brilliance in that simplicity! They know exactly who they are and what they do best. I was fortunate enough to speak with Todd Freeman, owner of the business from 1983-2019 (and still a significant presence), and he relayed the story. They were originally founded by a gentleman named—you guessed it—Mike (Mike Martin). Todd started

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working there in 1976 when he was only 14, and he loved it so much he never left. Mike, sadly, was killed in a car accident 6 years later, but Todd stepped in, and the family sold him the business in 1983. Todd essentially was Mike’s Drive-In, until he decided to semiretire a few years back. Todd still remains active in most of the daily operations, but with new owners on board, there has been a renewed energy and enthusiasm for the business. In addition to the brand new location here in Tigard, there are plans to expand and open new stores in the very near future. With their winning formula of great food, great service, and everything cooked fresh to order, we are hoping to see Mike’s around for another 50 years! What makes a Mike’s burger so special? Simple! 1/4 lb patties are all made with 100% ground chuck, cooked fresh on the spot when you order. It might take a few extra minutes, but the team at Mike’s feels YOU are worth it! Their famous Deluxe Burger is what started it all, and it’s still a favorite to this day. Other favorites include their Mike’s Special Deluxe (which is topped with thicksliced pepper bacon, Tillamook Cheddar, a fresh large egg, and special sauce), and their All-American (1/2 lb steak patty consisting of the perfect blend of short rib, brisket, and chuck, on a brioche bun topped with A-1 Mayo). Of course, what’s a burger without delicious fries and a milkshake! With over 30 flavors to choose from (and always including some kind of local berries!), Mike’s is almost as well-known for their delicious milkshakes and other ice cream treats as they are for their burgers! And if you’re not craving a burger for some reason,

that’s okay! They have an array of fantastic sandwiches to choose from as well another local favorite, their Halibut Fish and Chips!

And don’t miss the very exciting GRAND OPENING of their new Tigard location, right next to Regal Cinema. If you’ve never been, or even if it’s just been a while, you owe it to yourself to visit one of their three locations, now including Tigard, Milwaukie, or Oregon City.

Mike’s makes burgers the way they were meant to be served. They’re an indispensable and valued gem of the community; not just serving us fantastic food, but also serving our needs via a The best burger in town! Come down to Mike’s Drive-In today, variety of local charities and fundraisers. And don’t forget happy located at 11634 SW Pacific Highway in Tigard. Check out their hour! Mon-Thurs 2:30-4:30pm, receive free fries or tots with any menu at mikesdrivein.com. regular priced burger or sandwich! Corn dogs are only $1.25! Floats are $1.50! Every day, all day, soft cones are still just .99 cents!

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Tigard Community Advantage Magazine 7

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Community Advantage Magazine 9

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Community Advantage Magazine 11

SEASONAL

Father's Day History By Donovan Darling, Staff Writer

Origins

The first Father’s Day was celebrated on June 19, 1910 in Washington State. However, not until 1972—58 years after Mother’s Day was made official by President Woodrow Wilson—did Father’s Day become a national holiday. The campaign to celebrate fathers didn’t have the same enthusiasm as celebrating mothers–maybe because, as one florist explained, “fathers haven’t the same sentimental appeal that mothers have.” On July 5, 1908, a West Virginian church sponsored the nation’s first event honoring fathers, a Sunday sermon in memory of 362 men who had died in the previous December’s explosions at the Fairmont Coal Company mines in Monongah. But it was a one-time commemoration and not an annual holiday. The next year in Spokane, Washington, a woman named Sonora Smart Dodd tried to establish an official holiday for fathers. She went to the YMCA, local churches, business owners, and government officials to garner support for her idea, and she was successful! On June 19, 1910, Washington State celebrated the first statewide Father’s Day, and the holiday slowly spread. In 1916, President Wilson honored the day by using telegraph signals to unfurl a flag in Spokane when he pressed a button in Washington, D.C. In 1924, President Calvin Coolidge encouraged state governments to observe Father’s Day.

Controversy and Commercialism

Strangely, many fathers and men criticized the holiday! As one historian wrote, they “scoffed at the holiday’s sentimental 12 To Advertise With Us, Call 503.825.2111

attempts to domesticate manliness with flowers and gift-giving, or they derided the proliferation of such holidays as a commercial gimmick to sell more products–often paid for by the father himself.” During the 1920s and 1930s, a protest movement formed to demand a single holiday instead, called Parents’ Day, in place of Mother’s Day and Father’s Day. Each Mother’s Day, pro-Parents’ Day groups protested in New York City’s Central Park. Parents’ Day activist and radio performer Robert Spere commented, “a public reminder that both parents should be loved and respected together.” The Great Depression, however, deflated these protest efforts, as retailers and advertisers redoubled their efforts to make Father’s Day a “second Christmas” for men; promoting neckties, hats, socks, pipes and tobacco, golf clubs and other sporting goods, and greeting cards. At the breakout of WWII, advertisers argued that Father’s Day honored American troops and supported the war effort. After the war, Father’s Day was still not a federal holiday, but it became a national institution. In 1972, in the midst of his arduous presidential re-election campaign, Richard Nixon made Father’s Day an official national holiday. Today, economists estimate that Americans spend more than $1 billion each year on Father’s Day gifts. In other countries–especially in Europe and Latin America–fathers are honored on St. Joseph’s Day, a traditional Catholic holiday that falls on March 19. In the United States and elsewhere, Father’s Day 2022 will occur on Sunday, June 19.

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Community Advantage Magazine 13

HISTORY

Gasoline Prices: How 9/10th of a Cent Pricing Became Standard in the Fuel Industry By Robert Matsumura, Contributing Writer

Have you seen gas prices lately? They are out of control! And this prompted me to wonder, while waiting at the gas station for my tank to fill, why do gas prices end in 9/10 of a cent? After all, most products in the marketplace are priced in whole dollars and cents, so why do gas stations follow the practice of fractional pricing? In order to understand this seemingly arbitrary custom we must go back to the Coinage Act of 1792 which standardized the nation’s currency. One of the standards established in this act made legal pricing to the 1/1000th of a dollar (1/10th of a cent) which was commonly referred to as a “mill.” Shortly thereafter a half-cent coin was minted, and remained in circulation till 1857. Mill pricing was implemented for the issuance of stock, property tax assessments, and electricity bills, and remains common in the pricing of these commodities today. Fractional pricing did not apply to gasoline, however, till the 1930s. The Revenue Act of 1932 instituted an excise tax on gasoline of 1/10th of a cent per gallon. The following year the tax was increased to 1.5 cents per gallon. To most consumers today this may not seem like a lot of money, but when one considers that throughout the 1920s gas prices ranged from 20-30 cents a gallon, such a tax was indeed significant. With the popularity of the automobile in the 1920s, and the concurrent increase in the demand for gasoline to fuel the new vehicles, the price of gasoline had been on the rise. However, with the onset of the Great Depression, demand for gasoline began to fall and competition for customers between gas stations became fierce. By 1930, gas prices had declined to 20 cents per gallon, and would continue to fall throughout the decade to as low as 10 cents a gallon in certain parts of the country. Due to the dire state of the economy, consumers were 14 To Advertise With Us, Call 503.825.2111

keenly sensitive to prices. In turn, this price sensitivity made it difficult for gas stations to increase prices according to market conditions without generating a negative response from customers. Fortunately for gas retailers at the time, gas pump technology had advanced to the point where gas pumps could dispense gas to a fraction of a penny. With the ability to dispense gas in such a precise manner, gas station owners implemented the practice of pricing to a fraction of a cent in an effort to adjust prices without psychologically triggering the customer in a negative way. Initially, the fractional prices varied depending on the station, with 0.5 not being uncommon during the 1930s. As time passed, however, gas stations followed suit with other retailers who had learned that goods priced slightly less than those priced at a whole number ($2.99 versus $3.00) to the minds of consumers, seemed

significantly less, despite the fact that in reality the difference in the two prices was a mere cent. Infomercials today employ this exact tactic when offering products for three easy payments of $19.99 rather than simply advertising the product for $60, as $60 seems like a significant amount, while $19.99 resonates as a modest expenditure. It didn’t take savvy gas retailers long to realize that they could sell a lot more gas if they reduced their price by 1/10th of a cent rather than listing the per gallon price as a whole number.

do provide significant revenue for the gasoline industry. Studies have shown that Americans purchase approximately 178 million gallons of gasoline per day, which in turn amounts to a half-billion dollars in revenue per year.

were able to price fuel according to their own perceptions of supply, demand, and competition, but were required to price gasoline according to a government mandated formula that resulted in gas being priced in other fractional amounts such as 0.4 to 0.8, which frustrated drivers who were accustomed to 0.9 pricing at the pump. In response to a groundswell of negativity towards the unorthodox pricing, the mandates were lifted and retailers reinstituted the 9/10th pricing which has been our standard ever since.

“In the final analysis, no real advantage is gained either by the retailer or the consumer with the 9/10 pricing.”

Another reason for the effectiveness of the 9/10 pricing was the fact that most customers viewed the price of gas while driving by in their car. The main numbers drivers noticed on the gas price boards of a station while zooming by in their automobile were the whole numbers, not the fractions. People didn’t factor in the fraction of a cent into their decision to purchase at a particular station or not, so it was logical to price as close to a whole number as possible to maximize profits. Even though you won’t see fractional pricing on your credit card bill for the gas you purchased, the fractional profits

While it’s clear to see how a price change in cents could significantly impact consumer demand for gasoline when a 20 to 30 cents per gallon price prevailed, by the time the 1970s rolled around the price of gas had risen to 40 cents per gallon. At 40 cents per gallon, price changes in fractions of a cent were no longer necessary since a one-cent change in price amounted to approximately a 2% difference at the pump—an insignificant amount to most consumers. The 9/10 pricing as an industry standard came about in the wake of the Nixon administration’s temporary freeze on wages and prices in August of 1971, which were reinstituted again in June 1973. Gas stations no longer

In the final analysis, no real advantage is gained either by the retailer or the consumer with the 9/10 pricing. On average, the gas station makes approximately 10 cents per gallon on every gallon of gasoline sold. The 0.9 cent in the price accounts for about 10% of a station’s profit in a fuel market that is intensely competitive. As for the consumer, they receive precisely what they pay for at the pump, and the dispensers automatically perform basic rounding. Should the final price total with a fraction of a cent below 0.5, the price is rounded down. If the total is 0.5 or above, it is rounded up. This rounding procedure is common in retail. An example of this might be at the deli when you are purchasing sliced roast beef for $6.99 per pound. You might receive 0.51 pound of roast beef, but the price is rounded down to $3.56. This practice is also in effect in states that require sales tax. If a store must collect a 7.5% sales tax, the total will be adjusted up or down accordingly via the same method. So the next time you find yourself at the gas station gazing up at the electronic price board, remember that the 9/10 pricing, though seemingly random, has a history stretching back to the earliest days of the automobile, and in the end, works out equitably for both yourself and the owner of your local gas station.

Community Advantage Magazine 15

SEASONAL

SUMMER CINEMA

By Donovan Darling, Staff Writer Ferris Bueller’s Day Off (1986): PG-13

“Nobody leaves my cheese in the wind.” Hands down this is one of my all-time favorites which I constantly quote. It’s the story of a high school senior who takes a “skip day” for a grand adventure with his friend and girlfriend. Directed and written by John Hughes, and like all of his movies, it’s quirky, funny, colorful, cinematic, musical, philosophical, and honest. Matthew Broderick steals the show as he dances and sings and jokes across the screen; Alan Ruck, who plays his best friend, is a hilarious hypochondriac sidekick; and Mia Sara, who plays the girlfriend, is funny and incredibly sharp. And really, no character is wasted: the jealous sister, the goofy secretary, the oblivious parents, the high school students, the parking garage attendants. But let us not forget the petty and pointless Principal Ed Rooney, played by Jeffrey Jones, to whom the above quote belongs, who lights up every scene. It’s quintessentially 80s, larger-than-life, absurd, and it has the legendary 1961 Ferrari 250 GT California Spider, which famously soars the Chicago streets when stolen by the parking garage attendants. A must-see for summer!

Disney-Pixar’s Luca (2021): G

“It’s just the greatest thing that humans ever made, the Vespa!” Like most new Disney-Pixar movies, Luca doesn’t disappoint. It’s utter eye candy, a gorgeous film to watch. Taking place in a fictional 1950s Italian Riviera, with director Enrico Casarosa drawing from his very own childhood, Luca feels like a summer period-piece: it’s classic, warm, relaxed, tropical, and yet somehow boundless, stretching like the blue-green sea. The movie is a coming-of-age story following the title character, Luca, a boy seamonster who wants nothing more than to visit and explore the human village of Portorosso. Luca and his best friend, Alberto, also a sea-monster, befriend a kind human named Giulia, and proceed to have that type of unforgettable summer you only experienced as a kid. Interestingly enough, like Brave and Frozen, there’s no love interest! But there is bromance, and it’s wonderful to watch. There’s also Vespas, bicycle races, fishing, swimming, and all kinds of meditation on identity and accepting who you are. Great for the whole family! 16 To Advertise With Us, Call 503.825.2111

The Sandlot

(1993): PG

I think everyone has heard the quote “you’re killing me, smalls,” but maybe you don’t know it’s from this movie! Probably one of the best kids’ baseball movies ever, The Sandlot is a time machine into the summer of 1962 and the simpler times of childhood: monster dogs, making new friends, pretty girls, and the sublime sound of a wooden bat cracking a baseball. The movie follows a new kid in town who joins a pickup baseball team who plays in the “sandlot,” and their mental state and inventory of baseballs is completely dependent on The Beast, a mysterious and terrifying monster dog who lives behind the fence. It’s one of those boys-will-be-boys movies: sun-kissed summer days, riding bikes in the streets, occasional swearing, pretty lifeguards, running from scary dogs, and mysterious neighbors behind fences. Better for slightly older kids due to language and The Beast, The Sandlot is a great movie for a lazy summer afternoon.

Grease

(1978): PG-13

“Tell me about it, stud.” Grease is iconic, pure and simple, and a movie musical that follows high school seniors in their final year before they graduate. Loaded with nostalgic 1950s Americana, there’s leather jackets, PINK!, blue jeans, bouffants and pompadours, dancing and rock and roll, smoking and fighting, high school cliques, and hot rods. After a crazy and unlikely summer fling between Danny (John Travolta) and Sandy (Olivia Newton-John), they realize they go to the same school and now must reconcile how different they are. Not wholly dissimilar to Romeo and Juliet if you think about it, they’re driven apart by their friends and social roles, but like the doomed couple they just can’t stay apart. It’s funny, whimsical, spectacular, but also deals with the serious issues faced by teenagers: rebellion, love and romance, friendship, drugs and alcohol, violence and mortality. Not appropriate for small children, Grease is a classic nonetheless and a great summer flick!

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DEDICATED CHARITABLE SUPPORT In June, 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 the best products at the lowest prices, plus donating to and participating in our community is proof – Mattress World Northwest exemplifies the very best of retail.

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10175 SW Beaverton Hillsdale Hwy Beaverton • 503-644-9663 customnwremodeling.com Community Advantage Magazine 33

BUSINESS SPOTLIGHT

MARKUS & ASSOCIATES, INC

Hints for Lush Landscaping By Mark L. Christianson, Principal Broker

t’s been a long winter and spring. Are you ready for summer to arrive? Your lawn, landscaping, and garden are ready to come out of hibernation too!

Hints for your lawn: 1.

Remove leaves, sticks and other seasonal debris to give your lawn a chance to breathe. Raking with a metal rake helps to dethatch the lawn and removes dead roots, moss, and grasses. Raking also clears the way for mowing, watering, and planting seed.

Reseed any thin areas. Before seeding, smooth and level the surface. Add new topsoil and starter fertilizer and work them into the soil. Follow by rolling with a weighted roller. Then spread the seed by sowing half in one direction and the other half at a right angle. Rake and roll again. 3. Applying mulch around the bases of trees, shrubs and in f lower beds helps keep plants moist and warm. After grass seeding, consider adding wheat straw to keep the seed from blowing or washing away.

Only when your lawn needs it, then really drench it. According to the Environmental Protection Agency (EPA), watering deeply as needed encourages the grass roots to dig deeper into the soil and promotes healthy growth. 5. When mowing, raise the cutting height of your lawnmower to keep grass roots shaded and cooler. Keep the grass on the longer side so it will grow thicker and healthier. For most turf grasses, try keeping the length at 2 ½- to 3 ½-inches.

Hints for Garden & Flower Beds: 1. Plant spring vegetables. You can plant common early spring crops like peas, spinach, lettuces, leeks and potatoes pretty early if the soil isn’t too soggy. If the soil crumbles easily it’s ok for planting. If hard frosts are still a possibility, make sure to cover the seedlings with something like buckets or f lowerpots. You can also start your garden fertilizer now and replenish it during the growing season. Remember; wait until April before planting frost sensitive plants. 2. For existing f lower beds, clear out debris and spread a 2-inch layer of mulch to prevent weeds and to retain moisture. Bark mulch is good, straw mulch is better if you like the look. This is also a great time to divide and replant overgrown perennials by digging them up and splitting them apart and replanting them. 3.

Prune your fruit trees before new buds begin to bloom. Doing so keeps the tree from being stressed and helps produce a more plentiful crop. Also, make sure your tools are clean and sharp to ensure cleaner pruning cuts.

Prune your rose bushes. A great time to prune them is before or just after new growth appears. Cutting your roses back helps produce strong, healthy shoots with more abundant blooms. Fertilize with a quality Rose food.

Inspect for pests. Slugs, snails, or aphids sometimes make homes in your garden beds or pots. Be sure to clean last years’ pots before reusing them to ensure you get rid of any pests for the next season.

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GAMES

SUDOKU SUDOKU

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SOLUTIONS:

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7 6

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Community Advantage Magazine 37 Community Advantage Extra 37

ALBUM RELEASE

DAN REED NETWORK

Let’s Hear It For The Dan Reed Network By Dennis McNabb, Contributing Writer

he portrait of the man, Dan Reed, is that of an artist; of a soul with profound depth, spirituality, and steadfast integrity. Looking back on a professional musical career which spans almost 4 decades, one might consider such attributes to be among his greatest strengths,

particularly in an industry which doesn’t always champion such things. Unfortunately, such attributes could also perhaps be considered his greatest obstacles to reaching the greater success he and his “Network” so genuinely deserved. As the reunited Dan Reed Network prepares to unleash their newest album (their 11th) to an eager public, I had the unique opportunity to speak with the man behind the curtain. It all began from a very young age for Dan, and rock and roll was the name of the game. Bands like Cheap Trick, Kiss, Triumph, and Rush were all the rage, and they sparked in him an early fascination with music. Like so many of us, he started playing an instrument in school: the trumpet, and it didn’t provide him with much in the way of inspiration. It wasn’t until he heard Van Halen’s “Running with the Devil” on the radio that he ditched the trumpet and picked up the guitar. And so began his journey to rock stardom. In 1987, after getting signed to Polygram, the Dan Reed Network (also consisting of Dan Pred on drums, Brion James on guitar, Melvin Brannon on bass, and Blake Sakamoto on keyboards) released their first self-titled album Dan Reed Network to wide critical acclaim. Their first single, “Ritual,” was a huge hit which reached #38 on the Billboard Top 100. They had the looks, they had the sound—a unique blend of rock riffage, heavy funk grooves, and pop sensibility—they had it all! Two more albums followed, Slam in ‘89, and The Heat in ‘91. The writing on each progressive album was stronger, the production more accurate in capturing the magic of their live 38 To Advertise With Us, Call 503.825.2111

sound. The band was growing in popularity in Europe, but here in the states things were coming apart at the seams. There were a multitude of factors, but mainly it came down to their label struggling to properly promote the band. Essentially, the Dan Reed Network was ahead of their time. They effortlessly

blended multiple genres of music into an infectious and often majestic tapestry of sound, but it was ultimately too difficult to categorize for mass consumption. Dan became disillusioned with the industry and put the band on hiatus. He refused to surrender his integrity and refused to “sell out,” and so the band lay dormant for almost 20 years. In 2012, they came together for a one-time-only New Year’s Eve show, but that led to further shows and even some new recordings. Now, as we edge out from under the grasp of the pandemic, we are about to receive the newest product of the band’s labor. It’s the first album they’ve ever written together as a band, with every member contributing (including newest member, Rob Daiker on keyboards), and they are ecstatic to share the results. The album is called Let’s Hear it for the King, and if the first couple of singles, “Starlight” and “Pretty Karma” are any indication, it’s going to be a scorcher. “Starlight” is especially catchy with great hooks, poignant timely lyrics, and a rollercoaster of a video! The Dan Reed Network is reunited and reinvigorated, back in the saddle, and prepared to give fans a fresh dose of what only they can produce: the tastiest grooves, smoothest licks, and the sweetest melodies to ever come out of Portland. And this time it’s on their own terms. Long-term fans: let’s drop in the new disc, crank it to 11, and “We’ll cruise together”! Dan Reed Network’s latest album Let’s Hear It For The King has a release date of Friday June 17th. Pre-order the album from danreednetwork.tmstor.es/

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BBQ Tips:

Food, Fire, and Fun! By Donovan Darling, Staff Writer

1. Know Your Grill

6. Raw vs. Cooked

You need to know your grill inside and out, because every grill is different. Read the manual! And take it slow and safe.

It’s important to keep raw and cooked food on separate plates. Unless you and your guests want salmonella. In my experience, ample counter or table space is key. And helpers too!

2. Fuel Unless you have a magic grill, it requires a fuel source. Make sure you’ve got a full tank of propane, a full bag of charcoal briquettes, or wood pellets, and extras won’t hurt either. Generally gas is fast and less flavorful, and charcoal is slow and more flavorful.

7. Heat Zones

3. Metal Utensils

8. Keep Water Away

This might be rather obvious, but plastic utensils will melt, so metal utensils are essential. This includes a grill brush for cleaning up afterward.

4. Oil the Grate Like frying pans, grills need oil to keep food from sticking. Before turning on the grill, oil up a paper towel with cooking oil and rub it on the grate. If the grill is already on (oops), you can use tongs to hold the paper towel.

5. Heat the Grill After starting your grill, you need to wait for the grill and grate to heat up for even cooking and to avoid chemical flavors in your food. For charcoal grills, wait a solid 10 minutes minimum for the lighter fluid to dissipate, and the charcoal needs to mostly be ashy gray.

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Different food requires different temperatures, right? It’s ideal to have one section for searing (like steaks) and another section for low to medium heat (like chicken). But do your best to remember which is which! So you added too much lighter fluid a la Homer Simpson and you start to panic. Don’t add water! Cover the grill with the lid to cut off the air flow, which will usually kill the fire, or close the vents. On a gas grill, you can conveniently turn down the temperature and close the lid.

9. Quick Tips Burgers: flip once the blood pools on top, and flip only once! Chicken: use low heat, turning often. Pork and beef: use high heat to sear, flip 2-4 times, and let it rest. Veggies: wrap in foil! Flavor: dry rubs, wet rubs, sauces, meat seasoning, spices, use something and follow the directions on the label! Or look up one of thousands of recipes online.

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BETHLEHEM HOUSE OF BREAD

Feeding Body and Spirit

By Dennis McNabb, Contributing Writer

The brainchild of Pastoral Director, Linda Dove, Bethlehem House of Bread (BHOB) was established in 2013 through the merger of Tigard United and Metzger United Methodist Churches. It was an idea she had been fostering for some time, but could only bring to fruition once the two churches merged and that vacated space was available for other use. Since then, BHOB has happily provided thousands of local families with food, clothing, books, and household essentials! It’s a dream come true for Linda and the entire leadership team at BHOB. Then a worldwide pandemic hit, and like so many other organizations they were presented with unexpected and significant challenges. Certain programs (like their gardening and cooking classes, and their in-pantry shopping) had to be postponed, but with the selfless generosity and support of their local communities, volunteers, and donors, and by adapting a drive-thru model for their pantry, they managed to persevere. Even during COVID-19, they continued to feed the hungry! Fingers crossed, they are even hoping to get some of those programs back on in the near future! I had the pleasure of speaking with Linda, and it was immediately apparent why BHOB has been such a successful

endeavor over the years. Her generosity of spirit is plainly evident, and she is incredibly enthusiastic about helping those in need. She is particularly excited to introduce a new program they are just rolling out called Food for All. It is the purpose of this program to provide culturally relevant food, as well as a variety of options, for those who suffer from food allergies or have other dietary restrictions or lifestyle preferences. Serving their guests is more than just putting food on the table; it’s about serving the community equitably, and providing food that is familiar, culturally relevant, and something they can and want to eat. Bethlehem House of Bread is an incredible organization helping local residents in need to live their best lives; fulfilled in both body and spirit. They would love to thank you, their community, their volunteers, and their donors for all your support! Especially during the pandemic, you have all been such an integral part of keeping this dream alive. Anyone interested in donating to this amazing cause can do so via their website, bethlehemhouseofbread.org. Drop-offs can be taken to 9055 SW Locust St. in Tigard. Or you can meet the wonderful people behind the organization by attending Sunday worship at Tigard United Methodist Church, located at 9845 SW Walnut Place in Tigard.

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