Woodburn Community Advantage Magazine February 2023

WOODBURN

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

Donovan Darling, Content Manager

PRODUCTION

Jeremy Okai Davis, Art Director

Stacy Benner, Sr. Graphic Designer

Holly Darling, Sr. Graphic Designer

Shawn Schmidt, Sr. Graphic Designer

Hilary Berg, Sr. Graphic Designer

CONTRIBUTING WRITERS

Tyler Francke Dennis McNabb

David Bates Robert Matsumura

Patti Jo Brooks Olive Gallagher

Angie Helvey Sherry Dorn

Cole Mallette

CONTRIBUTING PHOTOGRAPHERS

Carly Carpenter Kara Langley

Laurel Bice Hayley Starkey

Malaina Kinne Angie Helvey

Brittney Waterman Henry Schifter

Andrew Sambuceto

ADVERTISING SPECIALISTS

Don Ormsby Bill Kistler

Stephanie Baker Jim Belan

Peggy Jacobs David Long

Chris O’Brien

John Zobrist

Brad Marti Shelley Zeman

Tina Toney Darren Dwyer

Ashley Berotte Tim Gregos

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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

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TASTE OF THE TOWN: Aurora Colony Pub

LOCAL HISTORY: Whiskey Hill Store

SEASONAL: The History of Red Velvet Cake

Friends Gather Here

By Dennis McNabb, Contributing Writer

Photos By Brittney Waterman & Carly Carpenter

HEY, AURORA! Are you looking for a place with amazing food, awesome drinks, and a homey neighborhood atmosphere that will keep you coming back for more? Well allow me to inform you that the search is over, and this fantastic place is right on Hwy 99 in downtown Aurora. The Aurora Colony Pub has been located in the heart of the town for what seems like forever, so you’ve definitely seen it. You may have even been there before, but if you haven’t gone recently you may not recognize it. Especially as they are starting Acoustic Thursdays on March 3rd!

Seven years or so ago, before Janae and Corey Barton purchased it from the previous owners, it was simply a humble local pub. After taking over, the Bartons have revitalized, remodeled, and renovated the place, turning it into a much more family-friendly establishment. Of course, the full bar and all of the usual pub activities and games are still available, but until 9:00pm kids and families are able to enjoy the establishment as well.

As the regulars who have frequented the pub for years will attest, it’s always been known for great service, great drinks, and a friendly atmosphere, and they certainly have gained even more regulars since the upgrades. They’ve improved upon every aspect of the business in the hopes of bringing in a wider customer base.

For starters, they’ve added a lot of amazing food to their already great menu. They still have all the traditional favorites that the pub has a reputation for, including their legendary made-from-scratch clam chowder, halibut fish and chips, fried razor clams and oysters, burgers, and hot sandwiches.

To give their customers even more to choose from, they continue to offer their commercial broaster! This is not a common piece of equipment in most pubs, and there are very few places in the area where you can get the delectable broasted chicken. The broaster works by deep-frying and pressure cooking simultaneously, which gives the chicken a nice crispy coating outside while maintaining all the natural moisture inside. If for no other reason, you must stop by to taste this

culinary treat, because I guarantee that you’ll want to come back for more.

If the tantalizing aroma of the broasted chicken doesn’t have your mouth watering when you walk in the door, why not try out one of their new pasta selections? Choose from homemade Spaghetti, Triple Mac and Cheese, or the Pub Fettuccini Alfredo, each made from scratch with fresh ingredients. They also have some amazing weekly specials, such as All You Can Eat Spaghetti Mondays, Taco Tuesdays, and Prime Rib every Saturday night. This rises far beyond your standard pub fare!

For those who may be watching their diet or have a sensitivity to gluten, don’t worry about missing out. Another new addition that has quickly become one of their more

popular items is the Bacon and Cheeseburger Salad. Intrigued? Simply take all of the same delicious ingredients of a standard bacon cheeseburger, nix the bread, serve it on a bed of fresh lettuce, and voila! You have a lighter and yet equally satisfying meal to enjoy. There’s also a whole slew of other delicious entrée salads to choose from, and they even offer gluten-free buns and beer.

The Aurora Colony Pub is a local favorite that you won’t want to miss out on. Bring the whole family in for an awesome meal, then stay to explore Aurora’s charming downtown. Or if you’re looking for that traditional adult-only pub atmosphere, come on in at 9:00pm for some good times. You’re guaranteed to enjoy the great food, great drinks, and great service, and you’ll definitely want to come again!

The Aurora Colony Pub is located at 21568 Highway 99E in Aurora. Give them a call 503-678-9994, visit their website at auroracolonypub.com, or find them on Facebook for more information.

Lenhardt’s Whiskey Hill Store

By Tyler Francke, Contributing Writer

Childhood friends return to the area they grew up in to return the town’s historic but deteriorating country store to its former glory. This is the real-life story of Darryl and Amy Lenhardt, and their epic and nearly complete three-year quest to “restore the store”: the century-old Whiskey Hill Store across the street from Ninety-One School outside Hubbard.

Darryl and Amy grew up on Whiskey Hill, as the small but tightly knit community surrounding Ninety-One School has been known for generations. Legend says the name was inspired by a real Prohibition-era moonshine still that was secretly operated there over a hundred years ago, and every local worth their salt (including Darryl and Amy) will claim to have come across the ruins of the old distillery during their childhood explorations and know exactly where they lie today.

The Whiskey Hill Store was the stomping grounds for Darryl, Amy, and hundreds of other kids who grew up in the area. Their first real encounter with commerce was counting out change for penny candy on the wooden floor. They still remember the day they opened up the wall to move in the cooler, and where the ice cream and Cheetos could be found. When they were allowed to ride their bikes by themselves, the store was their first destination. When they learned to drive, it was where they went to fuel up. It was simply a part of life on Whiskey Hill in the ’70s.

Of course, the Whiskey Hill Store was not originally a store, but a school, as its architecture– particularly that distinctive belltower–makes it obvious. It was first built in 1926 as a schoolhouse in the rural farming community, originally located across Whiskey Hill Road, where NinetyOne School now stands. After World War II, as many oneroom schoolhouses and small schools across the area began to consolidate due to increased ease of mass transportation, five schools came together to form a new larger school and district. During construction, grades fifth through eighth met at Whiskey Hill School while grades first through fourth met down the road at Needy School.

As the project neared completion in 1949, community and PTA members became increasingly uncomfortable with bestowing their shiny new school with an “unseemly” name like “Whiskey Hill.” The school board eventually settled on the non-controversial if not especially creative name of “NinetyOne” because that was the overall number of the new district. Meanwhile, the old schoolhouse was sold to a local resident named Joel Fisher and moved across the road to property he owned. At that time, it became a store and residence for the first family of people who ran the store, the Yoders. Over the next 70 years, the building remained a store and residence, and in many ways became the beating heart and center of the rural Whiskey Hill community that Darryl and Amy remember. But in the late 2010s, it had also begun to show its nearly 100 years of age and had fallen into disrepair.

The couple had met in kindergarten and went through school together, but later went their separate ways, only to reconnect in 2014 through the magic of the internet. They married the following year. “We grew up out here,” Amy says. “We met when we were 5, but we didn’t get married until we were 49–seven years ago. The store was his idea. We had only been married four years when we bought it.” “Nothing like a good renovation project to test a marriage, right?” Darryl says with a chuckle.

Darryl and Amy Lenhardt

The Lenhardts were living on the East Coast at the time but longing to return to Oregon. During one of their frequent visits back home, they learned the store was going to become available for purchase–but it was not the first time the thought had entered their heads. “We’d come back home and think how neat it would be to live on Whiskey Hill, if we could find a place,” Darryl says. “And we’d come by and see the store, and we’d reminisce. We’d cringe and cry at the horrible state it was in. And a couple of times we’d say, ‘Wouldn’t it be something if we owned that old place?’”

Their purchase in October 2019 was nothing short of a monumental labor of love. As with most restoration projects, there were hidden issues, starting with the foundation, or lack thereof as they discovered. Darryl figured out how to jack the building up bit by bit, replace the stem wall and mud sill, shore up the existing block, and replace the rotted joists. Once the building’s foundation was secure, the restoration work began in earnest. It was a careful, methodical and, at times, deeply emotional process. The Lenhardts soon found they could barely kick a brick in the old store without uncovering some piece of history from either their family or another one prominent in the Whiskey Hill community: a Kenagy, a Yoder, or maybe an Owings.

One day in 2020, Darryl was in the process of removing the building’s original plumbing when he found an old pipe signed, “J.S. Fisher, from Donald, O.” The man turned out to be his great-great-uncle (by marriage). Meanwhile, they were also constructing a new residence in place of the live-in quarters that had once been attached to the old schoolhouse to serve as their new home. That meant 18 months of living on site in an RV that Darryl and Amy affectionately dubbed the “Love Shack.”

The staggering challenge of restoring a century-old and long-neglected property with no formal training in construction or property restoration was

only compounded by the challenges of the pandemic, September 2020 wildfires, February 2021 ice storms and power outage, and that summer’s historic heat waves. Through it all, they have clung to their vision–and to a community that has never failed to offer a hand and a word of thanks. “Indeed, local friends and neighbors have contributed more than 600 hours of volunteer labor to the project”, Amy says.

“Now that the project is complete and the store has been open since December, the Lenhardts and their community can hardly believe what they’ve accomplished. The community is ecstatic,” Amy says. Darryl says, “It brings back a lot of memories for a lot of people, and the majority of the memories are positive.”

The Whiskey Hill Store is, again, a store, selling some food, snacks, retail and gift items, as well as coffee, hot breakfast items and sandwiches. It will, for the first time in its history, offer inside seating, as well as outside patio space, beautiful landscaping, special event space, and two guest rooms already available for overnight guests.

To learn more about the Whiskey Hill Store and the Lenhardts’ efforts, visit whiskeyhillstore.com or follow the Whiskey Hill Store on Facebook and Instagram.

PET TIPS FOR

FEBRUARY

By Donovan Darling, Staff Writer

Valentine’s Day is a fun and romantic holiday full of sweets, treats, flowers and hearts. And while this holiday can be sappy good fun, some of these items can be dangerous for your pets, so keep them out of paws’ reach!

FLOWERS

If you’re sending flowers to someone with a cat, make sure it doesn’t have lilies–or if you forget and send a lily anyway, remove them. Lilies are especially bad for cats. Similarly, make sure you remove the thorns from those pretty red roses. Otherwise your pet can get sick from eating such flora, get thorny on the inside, or worse!

INCLUDE THE PETS

Valentine’s isn’t just for humans, especially considering how hazardous all our gifts can be to pets. What can you do for your kitty or doggo is get them gifts of their own. A new toy like a ball, stuffy, or treat-hiding toy is a great idea. Or like chocolates for humans, get them pet-friendly treats of their own.

TOXIC TREAT

Chocolate is potentially fatal to pets. And while most pets leave it alone, we know what curiosity did to the cat. Similarly, methylxanthines act like caffeine and can make animals sick with the usual symptoms, but especially seizures and an elevated heart rate. Fatty chocolates, too, can inflame the pancreas. Xylitol found in gum and other treats can also cause hypoglycemia (a sudden drop in blood sugar). Go ahead and indulge yourself, but keep chocolates and treats out of reach for your pets!

BURNING WITH LOVE

Setting the mood with romantic candlelight is a great idea, but make sure to blow out the candles before the evening is over. Apart from potentially burning paws, noses and whiskers, pets can knock over unattended candles and cause a fire greater than the romance.

IT’S A WRAP

If you’ve got lots of gifts, that means tape, wrapping paper, ribbons, bows, cellophane, and balloons. And while they’re cute and pretty on the gifts themselves, these stringy materials are choking hazards for pets, so dispose of them quickly and properly.

WOODBURN YOUTH BASEBALL

Registration deadline: February 12th

WOODBURN SPRING SOCCER

Registration deadline: March 6th

YMCA SPORTS

Classroom training is offered quarterly on the second Tuesday of January, April, July & October.

(T-Ball, Volleyball, Flag Football)

Registration deadline: March 18th

•

FOR DETAILS OR TO REGISTER, SCAN THE QR CODE ABOVE OR VISIT THE YOUTH SPORTS PAGE AT: woodburn-or.gov/recreation/page/youth-sports

A Different Kind of Art Gallery

Classes

Art of Needle Felting

Heart-full Garland

FEBRUARY 3, 1 TO 4 P.M.

Class fee: $55 • Ages 12 and up

In this beginner-friendly class, learn this relaxing fiber art also known as soft sculpture. Needle felting transforms colorful sheep’s wool into 3-D sculptures using a special barbed needle. I will teach you how to use these needles safely so you can create a Heart-full Garland — up to seven hearts as time allows. Tools and supplies including a six-foot pre-strung garland.

Mandala Painting

FEBRUARY 4, 2 TO 4 P.M.

Ages 10 and Up

$4.99 Make ‘N’ Bake

Mont Marte “Make ‘N’ Bake” Polymer Clay, an easy-to-use, malleable non-toxic synthetic clay, can be hardened in your own oven. Ideal for press molds, pattern making, figure and doll modeling, canes, beading, jewelry and other sculptural projects.

$9.99 Oil Paint Intro Set

Dip your toes into the world of oil painting. These Mont Marte oils are suitable for use with linseed oils or other oil media. Recommended for use with Mont Marte Professional Series Chunking and Oil Taklon brushes. Also consider the Mont Marte Wooden Palette, Easy Clean Palette, or Mont Marte Disposable Palette.

$16.99–$24.99 IncrediBuilds

Build and paint these cool wood creations. Pick between the Ectomobile, The Millennium Falcon, R2-D2, or the Water Horse from Frozen II.

$16.99 Fountain Pen Set & Journal

Modern Script Fountain Pen and Journal set includes three black ink fountain pens in gold, rose gold, and silver, plus a 60-page gold and silver ombré-covered journal. The pens work with Splendid Fountain Pen refills and pairs nicely with Modern Graphite Pencils. Suitable for ages 12 and up.

Enjoy a fun class with Melissa Johnston as she shares with you how to create oneof-a-kind mandala by using dots! You will be creating on a six-by-six canvas. Class is appropriate for ages 10 & up and all skill levels. Please dress appropriately as the paint can stain clothing.

An Arthropod Romance

Peacock Spider Card

FEBRUARY 11, 1 TO 2 P.M.

Class fee: $45 • Ages 6 and up

From dances to gift giving, some insects and spiders have creative ways of asking, “Will you be my Valentine?” Led by OSU research entomologist Heather Andrews, the class will teach these romancing arthropods After the lesson we will make peacock spider valentines.

Mountain Painting

FEBRUARY 11, 3 TO 5 P.M.

Cost: $50 • Ages 14 and up

Join artist Angela Hawes for a beginners-level paint class, step by step. Supplies will be provided for the 16-by-20 painting. No food or beverages provided, but bring your own if you wish.

Wedding Singer (1998)

One of my alltime favorite Adam Sandler movies, this is absolutely drenched in ’80s pop culture–movies, cars, fashion, and music. The story follows a talented, funny, and likable wedding singer (Sandler) living in his brother’s basement and who’s terribly in love with the wrong girl. His heart gets broken (of course) and he plunges into a deep pit of despair but refuses to quit working–singing for couples in love–to much expected comedy. Eventually he meets his dream girl (a very cute Drew Barrymore) who’s in love with the wrong guy. Hilarity, flirting, and crossed signals abound, it also stars Alexis Arquette, Christine Taylor, Allen Covert, and more, plus a cameo by Billy Idol. It’s bright and cute and wacky. Rated a strong PG-13 for language and mature content, save this for the older kiddos.

Movies

Trolls (2016)

Eternal Sunshine Of The MindSpotless

With pure blissful technicolor and heartthumping pop music by Justin Timberlake, the Trolls movie skywrites in bombastic sparkly letters the message of love, joy, happiness, and positivity. A classic Us vs. Them, the meanie ogre Bergens threaten to capture the Trolls once for all–to eat the Trolls one-by-one and finally feel happy. Surely, there’s a better way to find happiness! And through conflict, trial-and-error, and lesson-learning, the Trolls teach the Bergens how to be happy WITHOUT eating others. On a smaller scale, there’s a classic love story: the untrusting hermit, Branch (Justin Timberlake), meets the happy-go-lucky girl-next-door, Princess Poppy (Anna Kendrick). Their relationship very much parallels the Bergens vs. Trolls in their quest to conquer grumpiness and trust. And shocker, they fall in love. There’s singing, dancing, love, good feelings, and colors you’ve never seen before! Rated PG for mild rude humor and the threat of being eaten (I did tell you). Stream these movies where available, or rent from your local movie store, library, or rental kiosk.

This mindblowingly original sci-fi drama romance came barreling out of the early 2000s with an Academy Award for Best Writing and a slew of other awards. One of Jim Carrey’s earlier dramatic roles, his and Kate Winslet’s characters have a bad breakup and opt to have their relationship erased from memory by an experimental doctor, played by Tom Wilkinson. Also starring Kirsten Dunst and Elijah Wood. It’s surreal, quirky, indie, funny, sad, and far too relatable. As chaotic as it is, it’s utterly human with a heartwarming ending. Rated R for language, drug and mature content

Growing to Serve

The Canby Center launches 90-day campaign to raise $800,000 for expansion

To date, The Canby Center has raised more than $7 million for the project — nearly 90% of its total campaign goal of $8 million. Steve says the Center receives generous support from a diverse network of churches, businesses, organizations, and individual donors.

By Tyler Francke, Contributing Writer

The Canby Center, a faith-based, service-oriented nonprofit serving local youth and families, has launched a 90-day, $800,000 fundraising campaign that will allow the organization to complete the most significant expansion in its history and enable them to serve the growing needs in Canby — now and for decades to come.

This campaign will make it possible to renovate and more than triple the Center’s existing space on southwest Second Avenue, adding 11,000 square feet for food distribution, classrooms, a job center, offices, and more. It will also open the door to expanding its highly successful Thriving Together program, launching a new youth-mentoring program and deepening partnerships with other organizations that are also serving the Canby community.

“This campaign really is about so much more than raising a building,” Steve Nelson, Development Director for The Canby Center, explains. “The long-term impact that we are expecting to make has to do with alleviating poverty in Canby, and this new facility is going to allow us to do a much bigger and better job of that in our community.”

Significant grant support, including a $600,000 award from the M.J. Murdock Charitable trust and a $1.125M grant from the State of Oregon, has created major momentum towards seeing the campaign goal met. However, the majority of contributors to The Canby Center’s campaign — more than 60% — has come from individual donors.

Still, the majority of contributions to The Canby Center’s capital campaign — more than 60% — has come from individual donors.

“These are folks who have compassion for our community, they love what we are doing, and they want to support it,” Steve says. “I think it shows that we are making a difference here, and those who see that want to help. And they know that their dollars are well-stewarded here. We make the most of the gifts that are given, and they have an immediate impact in our community.”

This final, public phase of the campaign will involve broadly sharing the Center’s vision for the building expansion and the positive impact it will make on the community in the coming decades, Steve says. They also hope to use the campaign as a springboard to bring their model of empowering, dignityrestoring poverty alleviation to other communities.

“We’re so excited to be on the home stretch of fundraising for this new building that’s going to expand our reach in the community,” Steve says. “In order to do that and do it well, we know that we need all of our community to be involved and participating in any way they can, [such as] donating, volunteering or connecting with The Canby Center in other ways.”

To learn more about The Canby Center’s planned expansion and capital campaign, visit thecanbycenter.org/building.

TOP: A rendering shows the north side of the proposed building for The Canby Center. ABOVE: The employment center. TOP RIGHT: A classroom. BOTTOM RIGHT: A perspective of view of the building.

The firefighter’s personal protective equipment (PPE) is easily one of the most important protective ensemble of any profession. Not only does it protect firefighters from intense heat in the interior of a structure fire, but it contains many components that all play a part in the firefighter’s job.

Starting from the top: the helmet. Containing the district’s logo, member’s name, the helmet protects firefighters from extreme heat, cinders and falling debris. Structural helmets (those intended for structure fires) are made of thermoplastic or composite materials; a face shield is attached to the front, and a chin strap keeps the helmet in place.

Under the helmet is a fire-resistant hood, which helps protect the firefighter’s head, neck and ears from burns.

Before entering a burning structure or area, a firefighter will put on an SCBA (self-contained breathing apparatus), which supplies clean air to the firefighter. The air tank, worn strapped to the back, provides approximately 30 to 45 minutes of air, but this time is shortened from exertion, so in the case of major incident, the air will last usually 10 to 15 minutes. The SCBAs are required to be replaced every 15 years. In 2021, Woodburn and Gervais residents voted to pass a General Obligation Bond, which allows the district to purchase replacement SCBAs this year.

The heavy-duty jacket, called a turnout coat, consists of three layers: an outer shell, a moisture barrier and a thermal liner. The reflective stripes help keep the firefighter visible, wristlets at the end of the sleeves fit snuggly to prevent the sleeve from sliding up. The pants, known as turnout pants, protect firefighters’ legs from heat with reinforced knees and leather cuffs. Crews will store their pants scrunched down over the boots, making for fast dressing.

Each firefighter is issued two sets of turnouts. The turnouts must be washed

Well-Suited for the Occasion

after each fire to reduce cancer-causing toxins that become saturated in the protective material during a fire.

Attached to the turnout coat is a PASS (personal alerting safety system) device that will sound a loud alert if the firefighter stops moving for more than 30 seconds. This will help other firefighters locate and provide assistance to a team member who has become lost or trapped.

Thick gloves protect their hands from burns and cuts, and boots, made of rubber or leather with a steel toe and shank, protect their feet from falling debris, glass and metal.

Firefighters’ tools include a halligan set, which can be used to gain entry into

a locked building; a flashlight; a portable radio for constant communication; and a thermal imaging camera that uses infrared to detect fires hidden and locate victims in thick black smoke. The final tool is the fire hose with different size nozzles to deliver the appropriate amount of water.

Fire Chief Joe Budge says, “Providing our firefighters with the very best protective equipment and lifesaving tools is a priority for the fire district. The approval of the bond measure in 2021 has allowed the fire district to continue to meet this priority as the population in the district grows and additional firefighters are hired.”

SCBA Helmet

Turnout Coat

PASS

Hood Gloves Boots

Halligan Tools

Turnout Pants

Thermal Camera

Air Tank (not visible)

International Random Acts of Kindness Day is celebrated around the world on February 17th each year. This special day encourages people to do something kind for someone else with no expectation of anything in return. So, how do you celebrate this day? Here are some tips that will help you get in the spirit of this global event.

BE GENEROUS WITH YOUR TIME & ATTENTION

Time and attention are two of the most precious gifts we can give someone. If you want to show kindness on International Random Acts of Kindness Day, look for ways to be generous with your time and attention. You could call a friend or family member that you haven’t talked to in a while, or even send them an email. Just make sure they know that you care about them and appreciate their presence in your life.

DO SOMETHING NICE FOR SOMEONE ELSE

Random acts of kindness don’t have to be grand gestures; they can be small things as well! Consider doing something nice for someone else like buying them a cup of coffee or helping out with a task they may need done – anything really! The point is, doing something nice for someone else will make them feel appreciated and show that you care about them. It doesn’t have to be expensive either; a simple act can go a long way!

BE KIND TO YOURSELF

It’s important to remember that being kind to yourself is also important on International Random Acts of Kindness Day. Self-care is essential for physical and mental health, so take some time out for yourself! Whether it’s taking a bubble bath or reading a book, do something just for you and enjoy it guilt-free! Taking care of yourself will help you feel better so that you can pass on kindness more effectively.

International Random Acts of Kindness Day is all about showing people that they are valued and appreciated by performing small acts without expecting anything in return. This day gives us an opportunity to practice empathy, gratitude and selfcare as well as remind us all how powerful simple gestures can be! So, don’t forget to celebrate this day by being kind not only to others but also yourself! Showing random acts of kindness is one small way we can make the world better together.

Until we meet, be well.

Pouring Passion Into Every Detail

Nathan has spent the majority of his life in the Pacific Northwest, and sees beauty around every corner. He’s committed to helping people find a home and grow their roots in our gorgeous part of our country.

Drawing from an extensive background in sales and technology, Nathan pays special attention to details and the needs of his clients. In his free time, he is fully immersed in our community through non-profit volunteer work and partnering with organizations that show support for local business. “I’m dedicated to pouring in that same passion with every person who comes my way.”

DISCOVERING

WOODBURN

AND BEYOND

Discovering Woodburn and Beyond highlights the best the Woodburn area has to offer, including businesses, nonprofits and residents making a difference. Meet Terri Gonzalez, a vital community member and lead volunteer organizing the return of the much-missed Senior Center.

RECONNECTING OUR SENIORS

WOODBURN GROUP TO REVITALIZE SENIOR CENTER

he pandemic took its toll on everyone; no one emerged unscathed, either directly or indirectly, including seniors. But it wasn’t just their susceptibility to virus complications that affected them so, it was also the loss of connection via in-person interactions.

For Terri Gonzalez, a Woodburn resident born and raised in Hubbard, this isolation was on full display with her parents, both in their mid-80s and living in their home — not in a senior estate. They yearned for connection with their peers, which was then simply prohibited, at least in the beginning.

Pre-COVID, the city’s senior center thrived at Woodburn United Methodist Church for four years, since 2016. Led by Don and Rhonda Judson, the center brought together people for coffee, lunches and fun activities — Tai Chi, card games, crafts and more. When the pandemic hit, the center had no other choice but to close its doors.

Three years later, Gonzalez and a group of volunteers are working to bring the center back, better than ever. But first, there is a lot of work to be done. Loads, in fact.

Thankfully, a group of dedicated people committed to the project has already been established. Led

Discovering Woodburn is sponsored by our friends at Comcast Business.

Playing cards at the Woodburn Senior Center, June 2018.

by

For now, fundraising remains top priority. An active member of Woodburn’s Immanuel Lutheran Church, Gonzalez and its leadership team have been busy raising money for the Greater Woodburn Opportunity Center, which, once built, will likely house the senior center among other community and church activities.

The $15 million project is in its infant stages, so it will be years before the new structure is complete. Until then, Gonzalez and the GWOC Leadership Team remains busy raising funds by applying for grants,

connecting with area businesses, and more, all the while emphasizing the importance of such a resource.

In the meantime, Gonzalez and the steering committee are looking for a home, possibly the Methodist church, where the center was originally located. Fingers crossed, the senior center will reopen in some time in February.

What should seniors expect?

Coffee, lunches, games — bingo, anyone? — exercising and ways

to connect Woodburn’s ethnic groups, especially Spanish-speaking residents. An emphasis on the Hispanic community was missing in the previous senior center.

No matter the activity, the senior center will require volunteers. Many of them. Gonzalez knows all about donating her time and more.

Besides working full-time for an automotive software company, Gonzalez has much on her altruistic plate, including the Wednesday Night Community Dinner at Immanuel, where those in need can pick up a meal or have it delivered. At first, they served 80 meals; now they provide just shy of 500. That’s a lot of food, and a lot of community involvement. Gonzalez hopes for the same kind of engagement for the senior center.

As the saying goes, “Many hands make light work.” For those who want to volunteer or make a donation, contact Terri Gonzalez at terrib.gonzalez@gmail.com or call 503-951-0549. 

Rendering of the Greater Woodburn Opportunity Center.

Terri Gonzalez with dad Jack Berkey, a fellow volunteer at Immanuel Lutheran Church’s Wednesday Night Community Dinner.

Gonzalez, the steering committee is made up of volunteers passionate about the welfare of seniors and the community at large.

Woodburn Senior Center, July 2018

Cody McEldowney THE FACE OF CANBY MUSIC

By Patti Jo Brooks, Contributing Writer • Photo by Tyler Franke

Cody McEldowney walked into the Canby Music store in June of 2022 to answer a help wanted ad and now, less than a year later, “is basically the face of Canby Music,” states the owner, Brian Haines. A personable fella, you’ll find the store’s “retail guy” poised at the front desk ringing up sales, or on the sales floor attending to customers, inventory, and stock displays. A skilled drummer and formally-educated sound technician, Cody teaches drum lessons and frequently advises customers on amps, cables, mics, and more. “I’m able to use my knowledge to point them in the right direction for what they’re trying to do,” he relates. Earning a 4.0 GPA in his college courses, Cody is all set to receive the Certificate of Completion for Music Technology. Just three weeks on the job, Cody was asked to drum for Canby Music’s Annual Anniversary Party which

featured live outdoor music. And after only a couple months, he was included on Canby Music’s four-person team that participated in school rental nights organized for students to try out instruments and decide which they liked best. “He was a really big help,” Brian claims.

Cody enjoys playing drums in an original rock and roll band, The Sonic Splits. Cody will also celebrate his 30th birthday this month on February 8th. “I’m very happy he’s part of the team,” Brian says. “We are rockin’ and rollin’ into 2023 and we’re all the better because he’s part of it!”

Canby Music is located at 590 NW 1st Avenue in Canby. For more information, call 503-263-2263 or visit canbymusic.com.

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THE HISTORY OF

Red Velvet Cake

By Donovan Darling, Staff Writer

Cake itself dates back to the 13th century. And for hundreds of years, cakes were basically sweet bread or what we know today as fruitcake, with dried fruits and nuts, and pretty coarse as far as dessert goes. It took about 500 years for bakers to make better cakes, breaking down the flour for a more delicate and delicious cake. But where does the traditional red velvet cake come from?

Historians believe velvet cake was invented during the Victorian Era. In the 1800s, recipes using cocoa for gourmet cakes gained popularity, and the bakers called them “velvet” cakes and served them at fancy parties. To contrast how coarse cakes used to be, they specifically called them “velvet” so the guests would know how delicate and soft the cakes were. And it seemed that bakers were obsessed with trying to perfect the cake recipe. The ingredient cocoa–first imported from the Americas in the 17th century–broke down the coarseness of the flour, resulting in a soft and velvety cake. But where does the red come from? It’s said that the red color is due to a chemical reaction of acid and cocoa, as natural cocoa is high in acidity and functions well with buttermilk and baking soda, common ingredients in cake at the time. In addition to its delectable chocolate flavor, the cocoa is what makes the cake so “velvet.”

Later in the 1900s, cake recipes began using cocoa as the main ingredient. And bakers, home and professional, found recipes for cocoa velvet cakes, red cocoa cakes, and other types. Around 1943, a then successful cookbook, The Joy of Cooking, included a red velvet cake. Irma S. Rombauer, writer of the book, stated she never cared for the cake but felt compelled to include it. And this 1943 recipe was the first official mention of the red velvet cake in U.S. media.

At the outbreak of WWII, food and supplies were rationed to soldiers and civilians, including such baking ingredients as sugar and butter. This resulted in bakers, in lieu of using sugar, choosing beets and beet juice as a sweetener. Funny enough, modern red velvet cake recipes still call for beets! The bright and rich red color of beets made for a more appealing cake, at least aesthetically. Interestingly enough, the beets also made the cake soft and moist, preventing the cake from drying out so easily while being cooked. And during the trying times of war, civilians were actually quite happy to buy red velvet cake because it was different and somehow more special. The beets didn’t adversely affect the flavor, but rather created a soft and moist texture and the dramatic red color the cake is known for, impressing guests with a bright and rich red centerpiece on the dessert table. Still popular today, red velvet remains a wildcard in the baking world, and not just as cake anymore–there’s cupcakes, pie, cookies, and red velvet chicken and waffles! So, ultimately, who is credited as creating red velvet cake?

According to The Adams Extract company, they claim to be responsible for inventing the cake in the United States, as they made a fortune selling red food coloring (instead of beets and beet juice) to make the cake possible. The Waldorf Astoria Hotel also claims they are the inventors and birthplace of red velvet cake. However, in this writer’s opinion, like language itself, it took many years and mouths and minds to evolve what we know today as red velvet cake, and no one person could possibly be credited. Next time you’re enjoying a rich slice of red velvet cake, remember all these bakers who perfected this recipe over hundreds of years!

The Origins of the Tater Tot

A Tasty Oregon Invention

By Robert Matsumura, Contributing Writer

The Tater Tot. It’s hard to resist these crunchy golden-brown potato morsels piled high in a basket, or nestled on a plate accompanying our favorite burger or sandwich. For many of us, “Tater Tot” and “comfort food” go hand-in-hand. It’s ingrained in our culture—at least from a food perspective!

But did you know that these world famous potato nuggets were invented in Oregon, and that they were the creative byproduct of potato scraps originally used as cattle feed? The story of the Tater Tot traces back to two young Mormon entrepreneurs named Nephi and Golden Griggs who came of age during the Great Depression. Originally from Idaho, the Griggs brothers were potato farmers like most of their neighbors. Throughout the Great Depression and World War II, the Griggs survived by growing and selling potatoes, but during the postwar years as Americans increasingly turned to convenience foods—frozen foods in particular—the Nephi brothers were certain that their road to riches lay in servicing this growing demand.

Convinced that the future of produce resided in the frozen food section, the two brothers mortgaged their farms to purchase a flash-freezing plant in Northeastern Oregon for $500,000 (approximately $4.5 million today). As the factory was located on the border between Oregon and Idaho, they chose to name their new company Ore-Ida.

Corn and potatoes were Ore-Ida’s mainstay and the company soon became the largest distributor of sweet corn in the country, but the real profit lay in french fries. French fries, though immensely profitable, posed certain production problems. Nephi (the leader of the two brothers) described their challenge as follows: “We had a problem separating the fries from the slivers and small pieces of

potatoes that occurred when slicing the irregular shaped potatoes.” Instead of wasting the scrap pieces, the brothers had been feeding it to their cattle and other livestock.

Despite the fact that their potato scraps were being utilized as feed for farm animals, Nephi Griggs—always focused on efficiency and profit maximization—was bothered by their inability to derive any revenue from the constant flow of potato byproducts. In a letter to an OreIda colleague, Nephi vented his frustration at not putting to better use “product that has been purchased from the grower, stored for months, gone through the peeling process, gone through the specking lines and trimmed off defects, only to be eliminated into the cattle feed.”

An unexpected visit by a representative from an equipment manufacturing company, however, proved to be serendipitous. Although the company representative was there to demonstrate a prune sorter, Nephi and his plant superintendent envisioned utilizing the equipment in a different manner. Instead of sorting prunes, could the machinery be refashioned to sort irregular potato pieces from french fries? To their delight, it could.

It wasn’t long before the Griggs and their people at Ore-Ida devised a creative use for the supply of potato scraps. By smashing the bits together using new machinery, then blanching, forming the crushed potatoes into nuggets, and cooking them in oil, a completely new product was

created. These potato nuggets could subsequently be frozen, bagged, and distributed. Although the original idea was for the nuggets to be fried, it was soon discovered that baking them produced equally good results. According to Nephi, a man on their research committee who “traveled the markets playing a ukulele and demonstrating our product,” came up with the name. Unfortunately, the man’s name has been lost to history, though his talent for creative alliteration lives on. The name “Tater Tot” is iconic across the world for fun, palate-pleasing, potato goodness.

Nephi remarked in his notes (which are now housed at the J. Willard Marriott

“new product has about a three year

the “Tater Tot” name, purchased additional machinery, and began mass producing their tasty invention.

Despite the success of the Tater Tot, the process to create them was a bit of a sticky mess—literally. New equipment had to be fashioned to deal with the starchy potato product. Steel drums the diameter of a human torso rotated continuously filling tot-sized molds with potato. These molded potatoes would then be ejected onto a conveyor belt and sent down a line for seasoning and subsequent freezing.

Ore-Ida’s commitment to the Tater Tot, in spite of production difficulties, proved a gamble worth taking. The Griggs brothers’ promotion of their new product at the 1954 National Potato Convention was a huge hit, garnering interest in Tater Tots throughout the industry. The media was also quick to embrace Tater Tots as a convenient

new food for snacks and meals that was tasty and easy to prepare. So successful was the Tater Tot that Nephi referred to it as their “hero profit item,” and cited it as responsible for making Ore-Ida a household name. By the end of the 1950s, Ore-Ida had captured 25 percent of the domestic frozen potato market. A second plant was opened in 1960, and by 1961 Ore-Ida had gone public.

In 1964, despite generating an annual profit of $31 million, problems within the family necessitated the sale of Ore-Ida. The Griggs sold the company to H.J. Heinz in 1965 for $30 million. The Heinz purchase of Ore-Ida was the company’s first foray into the frozen food market. By the time Heinz merged with Kraft in 2015, the Tater Tot was so common of a product that few people realized the name was still trademarked to Ore-Ida. An advertising campaign was even created to differentiate OreIda tots from the competition. The campaign warned, “Don’t be fooled by Imi-taters,” because Ore-Ida Tater Tots were the “original and only.”

Today, as one of America’s cherished food items, Tater Tots have been incorporated in multitudes of home recipes and even elevated to culinary feature items at certain restaurants. There is no end of possibilities when it comes to something as versatile as the Tater Tot! So, next time you find yourself reaching for a crispy golden Tater Tot, think of the Griggs brothers and the Oregonian ingenuity that transformed cattle feed into a delectable treat enjoyed by millions.

Nephi Grigg was the inventor of the Tater Tot

Chocolate Strawberry Shortcake

INGREDIENTS

2 cups all-purpose flour

1/3 cup white sugar

¼ cup cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup butter

1 cup milk

2 pints strawberries, sliced

¼ cup white sugar

1 (12 ounce) container frozen whipped topping, thawed

2 tablespoons chocolate syrup

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Grease two 9-inch layer pans.

2. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into the prepared layer pans.

3. Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.

4. Meanwhile, in a medium mixing bowl, combine strawberries and remaining 1/4 cup sugar. Let mixture stand for 10 minutes.

5. Remove shortcake layers from the pans. Place one layer on a serving plate; cover with 1/2 of the of strawberry mixture and 1/2 of the whipped topping. Place remaining shortcake layer on top, then remaining strawberry mixture and remaining whipped topping. Drizzle chocolate syrup over top.

WORD SEARCH SUDOKU

APPOINTMENTS:

The Tonight Show DOC SEVERINSEN

By David Bates, Contributing Writer

Remember Carl Hilding Severinsen? No? Actually, many of you will, although you know him as

“Doc” Severinsen, the legendary American trumpet player who spent 30 years leading the NBC Orchestra on The Tonight Show Starring Johnny Carson, from 1962 to 1992.

Why “Doc,” you might wonder? There’s an Oregon connection there. Severinsen was born in Arlington over in Gilliam County in 1927. The town was roughly the size then as it is now, and his father was the only dentist in town, so Carl became known as “Doc.”

So, the millions who heard Severinsen play the trumpet on The Tonight Show have Oregon to thank. Arlington is where he first picked up an instrument; the town actually had a music store at the time, and as a youth he started with the cornet but eventually settled on the trumpet. He played in the high school band and at local dances, and he even toured with Ted Fio Rito before he graduated.

Severinsen is now 95 years old, and in August he played what was billed as his final concert at the Universal Preservation Hall in Saratoga Springs. And that wasn’t a “comeback” concert, either. Severinsen has been working hard since Carson retired in May 1992, so consider that: He’s been playing the trumpet on the road, in concert, for as long as he was on The Tonight Show since he left back when George H.W. Bush was President.

Severinsen went to work for NBC in 1949 in his early 20s and

played with the likes of Steve Allen, Eddie Fisher, and Dinah Shore. He actually played for The Tonight Show even before he began his three decades with Carson, closing out each night’s show hosted by Allen with a solo. When Allen left in 1957, he did as well, but was persuaded to return as first-chair trumpeter in 1962. Five years later, he was the bandleader.

By the end of Severinsen’s run with Carson, he was arguably the most famous band leader in the country. Millions tuned in weeknights, and moments after Carson emerged from behind the curtain, they saw Severinsen, each night wearing a different and hilariously gaudy outfit that Carson loved to poke fun at.

Severinsen said in a documentary about his life, Never Too Late: The Doc Severinsen Story, that his fashion move began with ties he’d purchased at an Italian clothing store in New York. When he and Carson developed their shtick, Severinsen made it a thing.

“I don’t look at Doc’s clothes before I come out,” Carson said one night when Severinsen was wearing a jacket with pink, purple, orange, and red horizontal stripes. “And I don’t look at them after I come out.”

How does a guy in his 90s still play the trumpet, which requires tremendous core strength and lung power?

Simple. Severinsen eats right and hits the gym regularly. Consider his age and his documentary: It’s never too late!

Never Too Late: The Doc Severinsen Story (2020)

Doc Severinsen practicing with the Oregon State University Symphonic Band, 1984

Meet the man smiling from across the Long Bros. customer service counter – Juan Carlos Ibanez. If you’ve visited us since June of last year, you may have been greeted by Juan. As sales associate, he is oftentimes the face at the register when making your purchase. When not at work, Juan and his wife Teresa are kept busy with their 2-year old son. He does like to play sports with friends or a round of golf when time allows.

AirAtTheReady!

Why have an air compressor in your garage? Inflating tires and powering tools are the obvious uses, but there are many more, like the removal of tiny hairs after a haircut or creating a potato launcher — brilliant. But what if you need your compressor to extend beyond its reach, to tackle jobs that can’t be done within the walls of your garage or shop? That’s when the premium tubing and fittings from RapidAir can make life so much easier.

For example, the tire on the old John Deere needs to be swapped, but the short hose won’t reach the tractor that is currently unable to move. Using RapidAir’s Maxline, which comes in lengths of 25, 50, 100 and 300 feet, the worker can now efficiently loosen the lug nuts and change out the tire. No more dragging the unit while untangling hoses and electrical cords. The economical tubing is lightweight, corrosion-resistant and maintains shape after bending. Maxline

can even be buried for more permanent layouts.

RapidAir also provides the piping necessary to deliver the air where it needs to go within a fixed space, ranging from small shops to industrial plants. FastPipe is named for its fast and easy installation using polymer compression fittings. With no need for gluing, threading or soldering, installation can be completed in half the time of traditional methods. As a bonus, the smooth aluminum pipes allow air to flow efficiently, which means lower energy costs; not to mention, RapidAir promises no pipe rust or corrosion.

Designed to be affordable, reliable and easy to install, RapidAir kits are perfect for the do-it-yourself homeowner with auto repair, woodworking, tire inflation, blowing off appliances and more on their honey-do list. Stop by Long Bros. Building Supply to learn more about this transformative product.

RAPIDAIR® MAXLINE & FASTPIPE SYSTEMS FOR

JUAN CARLOS IBANEZ

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