West Linn Community Advantage Magazine December 2023 by Active Media Publishing Group

WEST LINN DEC 2023/JAN 2024

COMMUNITY ADVANTAGE

Welcome To Dub’s Ad & Article Inside

SEASONAL

MEET THE ARTIST

HISTORY

The Legend of Santa Claus

Isabeau Waia’u Walker

The History of Coffee

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West Linn Community Advantage Magazine DEC 2023/JAN 2024

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

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

Looking to reach local consumers? We Specialize in direct-mail products: community magazine advertising, mailing inserts, postcards and more. For more information, call 503.825.2111 or email info@ActiveMediaUSA.com CHECK US OUT ONLINE AT CommunityAdvantageMagazines.com

TASTE OF THE TOWN Dub’s Tavern

SEASONAL The Legend of Santa Claus

14 MEET THE ARTIST Isabeau Waia’u Walker

20 COVER PHOTO BY BRITTANY JUNGENBERG

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READ MORE AT CITYHANDSHAKE.COM 21

HISTORY

THE HISTORY OF COFFEE

The Humble Bean to Bold Beverage From 9th century North Africa to your local cafe By Robert Matsumura, Contributing Writer

s rain falls from the skies of the Pacific Northwest, so too does coffee pour into the cups of local residents adding pep to their step and steamy, warm, comfort to lift the spirits. But where did coffee come from in the first place, and just how did it become one of the most popular beverages around the world? While no one can definitively pinpoint precisely when coffee was invented, nor the name of the first person to roast coffee beans, grind them, and mix them with water, historians agree that coffee originated in the areas of modern-day Ethiopia and Yemen. Legend tells of a 9th century goat herder named Kaldi, who noticed that his goats, after eating coffee berries, became so energetic that they barely slept all night. Kaldi reported his discovery to the abbot of a local monastery who brewed a drink with the berries which increased alertness for the monks through their long hours of evening prayers. It wasn’t long before word spread to the nearby Arabian Peninsula of the miraculous drink, and traders 22 TO ADVERTISE WITH US, CALL 503.825.2111

eventually Clement himself, after tasting the new beverage, introduced found it pleasing. Instead of banning coffee, he coffee bestowed his blessing upon the drink. With the throughout Pope’s blessing, the green light went on for coffee the region. throughout Christendom. Illustration of Kaldi While As for the Americas, coffee crossed the Kaldi and the coffee drinking monks are Atlantic in the 17th and 18th centuries from anything but a historical fact, it is known Europe. In North America, coffee arrived in the for certain that by the 15th century, New World from the British via New Amsterdam coffee houses had spread throughout the — later renamed New York by the American Near East. From Turkey to Egypt, these colonists. One event in particular that served establishments became not only places as the impetus for coffee culture in the United to enjoy a hot cup of coffee, but popular States was the tax on tea levied on the colonists spots to socialize, listen to music, play by King George games, and learn of current events. III. The subsequent As for Europe, historians point to Boston Tea Party that the Siege of Vienna by the Turks in 1683 erupted as a result as one of the key events instrumental of this tax spurred in the spread of coffee to the West. In many Americans to the aftermath of the war, coffee from abandon tea for coffee, the Turks made its way to Viennese to the point that locals who became enamored with the Thomas Jefferson later new beverage. As time passed, coffee proclaimed coffee as houses emerged not only in Vienna, but “the favorite drink of throughout Austria and neighboring the civilized world.” countries as well. It is the Austrians who The Caribbean, are credited with the addition of milk Central, and South and sugar to coffee. America owe their Around the same time, the beverage coffee industry to a young French naval officer, Gabriel also arrived in Italy, likely through Venetian traders who ranged throughout de Clieu, who smuggled a seedling from a coffee plant in the Middle East and North Africa. the Royal Botanical Garden in While coffee provoked suspicion in Paris (the plant had been a gift from some, such as the advisors of Pope the Mayor of Amsterdam to King Louis Clement VIII who went so far as to XIV) and transported it across the Atlantic call it the “bitter invention of Satan,”

to the island of Martinique, despite attempts by a saboteur to kill the plant, an attack by pirates, and severe storms at sea. This hardy seedling went on to parent all the coffee trees cultivated throughout this part of the world — a region that has become one of the premier coffee production areas on the planet. Brazil’s famous coffee owes its start to Francisco de Melo Palheta, who was dispatched by the governor of Brazil to help mediate a conflict between neighboring French and Dutch Guiana. Arriving in Cayenne, the capital city of French Guiana, part of Palheta’s mission was to smuggle some coffee plants which were closely guarded by the French. As the story goes, a romantic dalliance between Palheta and the wife of the Governor of Cayenne led to her passing a bouquet to a Brazilian officer containing a coffee seedling concealed among the flowers. This seedling was supposedly the progenitor of Brazil’s coffee industry. Whether the romantic part of the story is true or not, it is documented that Palheta was successful in bringing thousands of coffee seeds and several plants back to Brazil. Gabriel de Clieu By the 18th century, coffee had grown to be one of the world’s most profitable commodities. Consumption and popularity in the U.S. grew, particularly during the Civil War, and enterprising businessmen such as brothers John and Charles Arbuckle grew wealthy selling pre-roasted coffee by the pound to cowboys in the West. James Folger, who peddled coffee to gold miners in California, also profited greatly. Big name coffee brands including Maxwell House and Hills Brothers quickly followed suit. Following World War II, instant coffee was developed, simplifying the coffee-making process, though not necessarily improving the flavor. With the emergence of Starbucks in Seattle in 1971, the quality of coffee available to the consumer improved through better sourcing and preparation techniques. Consistent, quality coffee became available to people across America, with beverages tailored specifically to the palate of each individual customer. Today, the coffee revolution has evolved. Small, independently owned coffee shops are taking it to

the next level. A focus on sustainability, local roasting, and fair trade beans are at the forefront of the new movement. Sourcing, roasting techniques, and brewing methods are all aspects of the equation that today’s coffee entrepreneurs are relentlessly improving in their drive to bring the highest quality coffee to market. So, the next time you’re enjoying a steaming coffee beverage — whether it be a latte, mocha, cold brew, espresso, or just a plain old cup of Joe — know that the history behind the humble coffee bean, and its evolution through time, was a long and arduous journey filled with lively characters, distant places, and enterprising individuals who treasured this miraculous bean of the tropics. READ MORE AT CITYHANDSHAKE.COM 23

CHEF’S CHOICE

BISTRO CUBANO

The Classic Cuban Origins of the classic sandwich

By Active Media Staff

he origins of the Cuban sandwich, also known as a “Cuban mix” or “Cubano,” are unclear due to the frequent travel between Cuba and Florida in the late 1800s and early 1900s. Cubans moved back and forth for work, pleasure, and family visits, leading to a blend of cultures and ideas. The sandwich’s exact origin remains undocumented, with some speculating it was a common lunch choice for workers in Cuban cigar factories and sugar mills by the 1860s.

Historian Loy Glenn Westfall suggests that the Cuban sandwich was “born in Cuba and educated in Key West.” The shift of the cigar industry to Tampa in the mid-1880s, particularly in Ybor City, played a crucial role in the sandwich’s development. The first recorded mentions of the distinct Cuban sandwich date back to workers’ cafés in Ybor City and West Tampa around 1900, solidifying the theory that the sandwich originated in this area. As Tampa grew from a village to a bustling city, Cuban sandwiches became part of its culinary identity. By the 1960s, the sandwich had spread to Miami, fueled by an influx of Cuban residents following Fidel Castro’s rise to power in 1959. The Cuban Revolution led to a wave of Cuban expatriates settling in various locations, bringing their culture and cuisine, including the iconic Cuban sandwich, to places like New York City, New Jersey, Chicago and Puerto Rico. A classic Cuban staple, the Cuban sandwich is a flavorpacked delight featuring roasted pork, sweet ham, Swiss cheese, dill pickles and yellow mustard. This delectable combination is pressed on a hot skillet to melt the cheese and infuse the sandwich with its memorable flavor. The artful blend of ingredients and the distinctive press create a culinary experience that has become a cherished tradition in Cuban communities and beyond. For an authentic taste of the Classic Cuban, visit Bistro Cubano Caribbean Cuisine in Oregon City, OR, where the rich heritage of this iconic sandwich comes to life in every bite.

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THE ANGLE

TROUT FISHING

The Scoop on Spoons Score big with these time-tested simple lures

a bit upstream of yourself, and do ultra-slow reeling with some ever-so-slight twitches of the rod tip, until you start getting downstream of yourself. At that point, go for the swing — but the money is in the tumbling drift you get when the lure is just in front of you. Your line will draw out in front of the lure, causing it to wobble with an enticing flash, not quite hitting the bottom, but getting into the strike zone.

By Lucas Holmgren, Contributing Writer

rout are a year-round species in Oregon. Whether you fish creeks, rivers or lakes, there is always a place to fish for rainbow, cutthroat and brown trout. Spoons are essentially a metal lure that is bent in a way that causes the lure to wobble or flutter without fully turning over. It is not the same as a spinner, which has a rotating blade. I have used spoons like Kastmasters, Little Cleo’s and my personal favorite, the Al’s Goldfish Neon Blue. Areas where I use spoons are in tidewater, small field creeks, large dam-controlled rivers, small natural rivers and standard “stocker” lakes. There are certain rivers where a spoon doesn’t always get it done, but in my semi-coastal region of Oregon and Washington, I have found consummate success with fishing spoons.

The Technique “The swing” is a proven method for spoon fishing. Cast across the river from yourself, draw the line tight and point your rod tip where your line is heading, and as it gets farther downstream, let it “swing” through the target water. Once it’s below you, reel up. I also “drift” spoons. Essentially, be aware of the flow and depth of the run; then cast 26 TO ADVERTISE WITH US, CALL 503.825.2111

The Gear A small spoon produces the best action when fished with a light leader. The small diameter of 6lb test is my chosen favorite. When it comes to the mainline, I prefer to fish with nothing but 6lb, so I don’t need a uni-knot or a swivel to connect a leader. An ultra-light rod with 6lb test tied directly to the spoon with a Palomar knot is so organic.

Keep in Mind When you are tying a light line to a lure, pull with one hand as far away from the knot as possible, while guiding the knot with your other. This ensures that no harmful stretch is imparted to the line near the knot.

Key Tactics A spoon is a “cover water” lure. Don’t spend all day making the same cast over and over. Move from hole to hole. In lakes, I will cast out as far as I can and vary speed and location. Every day is different. Sometimes it’s a slow retrieve close to the bottom, other days I’m cranking it in fast to where it’s inches below the surface. You simply need to vary your retrieve until you figure out the day’s pattern. Many fish species love to bite spoons, and trout are no exception. Give it a shot!

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BUSINESS FEATURE

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By Alice Williams, Contributing Writer

o you need your house or business windows and doors weatherproofed but are reluctant to let random people have access to your valuable space? Is your f loor in need of repair or replacement? Are you fed up with workers f laking after hiring them to paint your house or furniture? Are you terrified your overconfident do-it-yourselfer will damage your home or themselves when they try to fix that leaky pipe? Your local Mr. Handyman provides all of these services and so much more! John Ferdig, owner of Portland’s Mr. Handyman franchise, went to college in a hands-on atmosphere and learned electrical, machining, mechanical and welding skills, then progressed into engineering and business. After college, he went to work in the major oil industry,

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beginning in plant maintenance. Ferdig worked with base oils, warehousing, lubricant blending and packaging. From there, he moved into bulk fuel distribution and focused on distribution operations, plant maintenance and transportation. After surviving several reorganizations, he chose to start his own business. He started Mr. Handyman in early 2017 as a licensed contractor (CCB 215706). “Our focus is residential and commercial repair and service in the Portland Metro Area. Our goal is to deliver a quality repair and a quality experience for both the customer and the technician. We seek a long-term relationship rather than a short-term profit and like to believe our reviews support this effort. Currently we have a 4.8 review Google rating which is considered exceptional,” says Ferdig. Mr. Handyman is a member of the Neighborly family of businesses committed to providing outstanding service. All their service professionals operate on a simple but powerful principle: If a job’s not done right, they’ll make it right. They know that caring for your home or commercial property can be stressful, so they want you to feel reassured, knowing they take great pride in their work and ensure it’s done to the highest standard. All Mr. Handyman professionals are backgroundchecked and provide you with the best service and experience possible. They are all fully insured, bonded and licensed where necessary. Unlike the other guys who might appear in a beat-up truck and a ripped tank top, Mr. Handyman employees are uniformed and drive only highly visible, professionally-wrapped vehicles. Call Mr. Handyman today to get an estimate. Mr. Handyman serves the Portland Metro Area and is based in Lake Oswego and Tigard. Call them at (503) 773-9201 or visit mrhandyman.com for more information.

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