TUAL ATIN
COMMUNITY ADVANTAGE
Published by
Active Media Publishing Group
PO Box 672, Aurora, OR 97002
info@ActiveMediaUSA.com
503.825.2111
ADMINISTRATION
Matthew Nelson, Publisher Catrina Nelson, CFO
Tara Weidman, Executive Assistant
Raeann Van Arsadall, Business Development
PRODUCTION
Jeremy Okai Davis, Art Director
Donovan Darling, Creative Project Manager
Brittany Jungenberg, Director of Marketing
Kate Astle, Copyeditor
Kaity VanHoose, Social Media Manager
Justin Andress, Communications Manager
GRAPHIC DESIGN
Hilary Berg Sean Carver
Dani DeGraw Brittany Jungenberg
Morgan King Justin Nelson
Shawn Schmidt Kaity VanHoose
CONTRIBUTING WRITERS
Justin Andress Patti Jo Brooks
Angie Helvey Lucas Holmgren
Robert Matsumura Dennis McNabb
Kelly Romo Gretchen Van Lente
Ty Walker Sunny Weidman Kerry Yu
CONTRIBUTING PHOTOGRAPHERS
Laurel Bice Carly Carpenter
Angie Helvey Brittany Jungenberg
Malaina Kinne Lisa Kuhlman
MJ Media Productions Henry Schifter Hayley Starkey
ADVERTISING SPECIALISTS
Don Ormsby Bill Kistler
Stephanie Baker Peggy Jacobs
Chris O’Brien Brad Marti
Shelley Zeman Tina Toney
Darren Dwyer
Looking to reach local consumers?
We specialize in direct-mail products: community magazine advertising, mailing inserts, postcards and more. For more details, call 503.825.2111 or email info@ActiveMediaUSA.com
Tualatin Community Advantage Magazine
MARCH 2025
TASTE OF THE TOWN Dub’s Tavern
Maple Magic
The sweet history of maple syrup season
By Robert Matsumura, Active Media
Each spring, as snow melts away and days grow longer, a time-honored tradition commences in the northeastern forests of North America. Maple syrup season, a period both laborious and sweet, is an enduring celebration of nature, history, and culinary delight.
The Roots of Maple Syrup
Long before colonists arrived in North America from Europe, the indigenous peoples, particularly the Haudenosaunee (Iroquois) and Anishinaabe, were the first to tap sugar maple trees for their sap. Legend has it that a hunter’s wife accidentally discovered the process of boiling sap into syrup after using tree sap instead of water for cooking venison. The sweet aroma and taste were a revelation.
Over the years, indigenous communities developed various techniques for collecting and processing sap, including the use of hollowed-out logs and hot stones for boiling. The sap’s nutritional value was also recognized as a vital energy source after long winters.
Sap to Syrup: A Sticky Process
The transformation of sap into syrup is an art steeped in both tradition and science. As winter gives way to spring, sugar maple trees store starch in their roots. As the days warm and the nights cool, this starch converts to sugar, causing the sap to flow. February through April are typically the ideal months for the harvesting of sap.
Harvesting sap involves tapping the trees by drilling small holes. Next, spouts are inserted to direct the liquid into buckets or tubing systems. A single tree yields 10 to 20 gallons of sap, but it takes approximately 40 gallons to produce just one gallon of syrup. The sap is boiled down in a sugarhouse where the water evaporates, leaving behind that golden, sticky sweetness we love to slather on waffles and pancakes!
A Global Treasure with Local Roots
Although the majority of maple syrup production derives from Canada and the United States, this delicacy has won fans worldwide. Quebec alone accounts for roughly 70 percent of the world’s maple syrup, so it’s no surprise that the province treats it like liquid gold, even maintaining a “Strategic Maple Syrup Reserve” to stabilize prices and supplies.
Over the years, maple syrup has evolved from a beloved pancake topping to a versatile ingredient in gourmet cuisine, cocktails, and even skincare products. Not only is it a symbol of sustainability and seasonality, it is rooted in respect for the environment and the intricate relationship between people and the land.
Sweet Traditions
Maple syrup season is also a period of community celebration. Across maple-producing regions, sugar shacks (or “cabane à sucre” in French) welcome in the public, providing tours, tastings, and traditional meals featuring maple syrup-infused dishes. From syrup on snow to smoky maple bacon, these gatherings foster both camaraderie and an appreciation for culinary creations featuring maple syrup as the star.
A Taste of History
More more than just a harvest, maple syrup season is a living link to centuries of tradition. Every drop of syrup bears the essence of the forests, the ingenuity of indigenous peoples, and the labor of those who continue the craft today. So the next time you drizzle maple syrup over your pancakes, savor the story behind the sweetness. It’s a flavor that connects us to the past, celebrates the present, and promises a delicious future.
Hope, Healing and So Much Heart
Raising funds for cardiac research and support for pediatric patients and their families
attractions. Attendees can explore the greenhouse, petting zoo, lake and the playground, which is new as of last year’s event. Darlin’ Donkeys roam the grounds, children can participate in seed planting, and guests can enjoy a variety of foods included in the $25 ticket. Vendors including Archer Vineyard, Flyboy Brewery and Shaker & Salt cocktails plan to donate 50% of their earnings to Elijah’s Heart House. Continuing again this year is the online auction in lieu of a silent auction, with items expertly packaged and photographed by volunteer Becky Rodriguez. Bids are placed both before and during the live auction, led by professional auctioneer Patrick Siver.
Each year they hope to raise more money, especially since they are helping more families across the country. EHH has helped pediatric patients and their families at Doernbecher Children’s Hospital here in Oregon, as well as Boston Children’s, Seattle Children’s, Phoenix Children’s and many other hospitals across the country. They continue to strive to raise more funds so they can give more grants out to families enduring traumatic experiences with their children.
LBy Donovan Darling, Active Media Photos
of Kimmee Auxier
osing a loved one is a profound experience, and honoring their memory can be a powerful way to create a lasting legacy. This particular annual event supports Elijah’s Heart House, a nonprofit organization founded by Jeff and Kimmee Auxier in memory of their son, Elijah, who passed away in 2017 at the age of 16 from restrictive cardiomyopathy. A significant aspect of the event is its ability to connect families to Elijah’s story, reinforcing the foundation’s mission to inspire philanthropy and community involvement. With tickets usually sold in advance and over 498 attendees last year, Elijah’s Heart House is expecting another strong turnout.
This year’s event theme is Mosey & Mingle. Guests attending the event will find an inviting and festive atmosphere designed to provide both comfort and entertainment. A patio area adorned with fresh flowers, heaters, and comfortable seating will welcome guests, leading into the barn where a variety of auction items will be on display. Elijah’s Heart House merchandise will be available for purchase, a live band will perform music, and food trucks will provide a variety of delicious foods.
The event, run by founder Kimmee Auxier and a dedicated team of volunteers, features diverse
This year’s Mosey & Mingle event will be held May 10, from 3 to 7 p.m. at 15668 N.E. Eilers Rd. in Aurora. You can grab your tickets at ourfundraiser.events/EHH2025. More details can be found at www.elijahshearthouse.org, where information on future plans and opportunities for involvement will be available. Elijah’s Heart House is a 501(c)(3) organization. The Elijah J. Auxier Foundation was established to support cardiac research and provide assistance to pediatric patients and their families.
Elijah J. Auxier
courtesy
VALLEY FIRE & RESCUE
YOUNG WOMEN, COME EXPLORE A CAREER AS A FIREFIGHTER!
Tualatin Valley Fire & Rescue invites young women ages 16 to 22 to apply to participate in this summer’s Portland Metro Fire Camp. This camp is an all-encompassing introduction to a rewarding profession. The camp is designed to instill confidence while building leadership and team skills.
Participants will learn what it takes to be a firefighter while completing hands-on training in hose and ladder skills, vehicle extrication, search and rescue, ropes and knots, live-fire operations, aerial ladder climbs, forcible entry, emergency medical skills, and other firefighting tasks. They will also receive instruction from professional female firefighters from multiple agencies on how to prepare for interviews and gain insight on what it’s like to have a career in the fire service as well as the importance of good nutrition and physical fitness.
This free fire camp is scheduled for June 20–22 at Tualatin Valley Fire & Rescue’s Training Center at 12400 S.W. Tonquin Road in Sherwood.
The application period opens March 3, and TVF&R will select as many as 50 participants. The deadline to apply for camp is May 12 at midnight. Space is limited.
Applications and more general information are available online at www.portlandmetrofirecamp.com.
The Family Legacy Continues
Serving the Willamette Valley since 1961
By Dennis McNabb, Active Media
by Brittany Jungenberg, Active Media
The tavern at the corner where Borland and Stafford Roads intersect has been owned by the Wanker family since its inception back in 1961. Walter “Dubs” Wanker was a passionate and hard-working man, and it was his distinct vision that established a legacy that has persisted for over 60 years. Passed down first to his daughter and most recently (as of January 2022) to his granddaughter, Tracie Cashion, the family tradition lives on, and it has never been stronger!
Walking into Dub’s Tavern is like walking through a portal back to the ’60s. The walls are teeming with fun and fantastic bits of nostalgia: old license plates, hats, photos, you name it. An entire evening could be spent enthralled with the decor, and you won’t even have witnessed half of what there is to see. It’s a veritable archive of local events which have taken place over the past six decades. It’s warm, it’s inviting, and it’s everything you look for in a tavern.
And the food is outstanding! Tracie understands the importance of not fixing what isn’t broken, but she is excited to introduce a new menu! Fear not, your favorite burgers and ribs are still available, but there are some fantastic new dishes you simply must try. The Beast Burger is extremely popular, as are the Burnt Ends and the Brisket Sandwich. And don’t forget, they are now serving amazing breakfasts on Saturdays and Sundays, from 8 a.m. to 1 p.m.
Since Tracie took the reins, she has put her heart and soul into honoring the legacy her family built while subtly making small improvements and upgrades to carry them through the next 60 years and beyond. Some of you will have already noticed that she installed a new deck and patio with heaters, misters, two 75-inch TVs (playing all the most relevant sports channels), fans and tasteful decor. This is the perfect setting for birthday parties, engagement parties, and hanging out with friends on a Friday night. Just make sure to call in advance if you want to reserve the space for a special occasion.
Tracie was equally excited to announce that they have recently reclaimed Wankers Country Store as well. Now, as it was in the beginning, both interests are back under the Wanker family name. She is very proud of that name and protective of their legacy. She loves nothing more than welcoming in regular customers right alongside new ones. This is a locally owned and -operated business with ties to the community going back decades. If you’ve been looking for a neighborhood bar to call home, look no further than Dub’s Tavern.
Happy Hour is 3 to 6 p.m. and 9 to 11 p.m. every day but Sunday! Come down and get a taste of local!
Dub’s Tavern is located at 2509 SW Borland Road in West Linn. Give them a call at (503) 638-2523.
Photos
