Woodburn Community Advantage Magazine June 2022

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WOODBURN COMMUNITY ADVANTAGE MAGAZINE

JUNE

EVERYTHING WOODBURN + A BIT MORE

Nova Health URGENT CARE logo Opens January 11 in Woodburn! (ribbon or some highlight) Include address: 2902 Tom Tennant Drive, Woodburn, OR novahealth.com Treatments – below Services – below

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Translation Services Available

BUSINESS SPOTLIGHT

Northwest Professionalism Chimcare Chimney Service

C

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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WOODBURN COMMUNIT Y ADVANTAGE MAGA ZINE ★ JUNE 2022

· H · I · G · H · L · I · G · H ·T· S ·

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 Nancy Reynholds, Executive Assistant Donovan Darling, Content Manager OPERATIONS 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

8 TASTE OF THE TOWN: Los Cabos Mexican Restaurant & Cantina

CONTRIBUTING WRITERS Tyler Francke Dennis McNabb David Bates Robert Matsumura Patti Jo Brooks Olive Gallagher Colton Womack CONTRIBUTING PHOTOGRAPHERS Craig Brubaker Carly Carpenter Shonda Feather Kara Langley Laurel Bice Hayley Starkey Andrew Sambuceto

4 BUSINESS SPOTLIGHT: Chimcare Chimney Service

28 FEATURE: Historic Colton Cafe

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

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Photo by Brent Butt THE HISTORY OF GASOLINE PRICING

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Woodburn Community Advantage Magazine 7

Ce Hea

TASTE OF THE TOWN

LOS CABOS

With Love, From Jalisco!

By Dennis McNabb, Contributing Writer Photos by Andrew Sambuceto

Y

our friendly neighborhood Mexican Restaurant! A labor of love stemming from authentic and traditional family recipes!

For over 20 years now, Los Cabos has been winning over residents of Woodburn and the surrounding areas with their fresh, delicious, Jalisco-style Mexican food (Jalisco is a state in Mexico known for their delectable cuisine). Owned by Rigoberto Robles and his two brothers, the restaurant is a ref lection of his upbringing and an extension of his family. With traditional recipes which come directly from Mexico to their more modern interpretive dishes geared towards an American palate, Los Cabos has something to offer for every appetite.

While everything on the menu is fantastic, there are a few dishes Rigoberto admitted to being local favorites. Not that this should come as a big surprise to anyone, but their fajitas are to die for. Marinated in their secret sauce and delivered sizzling hot over a bed of sautéed onions and green peppers (and served with pico de gallo salsa, sour cream, guacamole, rice, beans, and tortillas). You can choose a protein like steak, chicken, or shrimp, go vegetarian, or do some combination of all of them.

Regardless, you can’t lose!

Another favorite is their Carne Asada, and one of their house specials! This dish consists of delicious pieces of skirt steak

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cooked to perfection over a charcoal grill and served with guacamole and pico de gallo. Nothing beats their seafood (Mariscos) menu; every one of the dishes offered in that section is extremely popular. And if you’ve brought your appetite with you, you won’t find a better Molcajete anywhere nearby. In particular, Rigoberto recommended their Molcajete Ranchero. This is a perfect blend of carne asada, pollo asado, camarones al mojo a la diablo (Mexican spicy shrimp), nopal asado (roasted or grilled cactus), rajas de chile (roasted poblano strips) and cebollitas asadas (grilled green onions)! It’s an amazing combination, and a delicious meal!

If you are looking for something a little more authentic, they do have a nice selection of more traditional dishes which, while perhaps not as popular here in the states, are a fun treat for those who are more adventurous.

For those on the opposite side of that coin, they also have a section of American dishes which includes a New York Steak, a variety of sandwiches, and burgers. Rounding all of that out with appetizers, desserts, a kid’s menu, and a multitude of “typical” offerings such as enchiladas, tacos, burritos, soups, salads, and combination plates, there is literally something on this menu for everyone. You will never leave Los Cabos hungry or unsatisfied with your meal!

come on down to wet your whistle with one of their magnificent drinks! On Friday and Saturday nights they even have karaoke and dancing!

Of course, you can’t have a great Mexican dish without a drink, and at Los Cabos, they make the most exquisite margaritas in town. They have a full bar, in fact, with a variety of specialty drinks, Mexican beers, and tequila. Even if you’re not hungry,

Come to Los Cabos and enjoy a taste of Mexico! They’re located at 1565 N Pacific Hwy in Woodburn. Give them a ring at (503) 982-9600, or check out their menu and website at loscaboswoodburn.com.

The bottom line is, you can rest assured that whatever you order, your meal will arrive fresh, hot, and delicious. Everything is meticulously crafted and balanced for your enjoyment. The staff prides themselves on providing the best customer service in the industry and they want you to feel at home.

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PET SAFETY TIPS TO

STAY COOL, STAY SAFE!

By Donovan Darling, Staff Writer Spending time outside with pups and kitties during warm summer days is fantastic. But it can also be dangerous! Follow these guidelines to help them stay cool and safe.

Stay Hydrated: Pets dehydrate fast on hot days. So make sure

there’s a big bowl of fresh water, plenty of shade, don’t overheat them with too much playing, and keep them inside if it’s crazy hot. If your pet is overheated, symptoms may include heavy panting or difficulty breathing, increased heart and respiratory rate, excessive drooling, weakness, daze, or even collapse. Severe symptoms include seizures, bloody diarrhea and vomit, and 104+ degree body temperature. So keep them cool and hydrated!

Vulnerable Pets: Flat-faced pets like adorable Pugs and Persian cats can get heat stroke more easily because they can’t pant as efficiently! Also, older or overweight pets, or those with lung or heart disease, should stay inside with air conditioning.

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Parked Cars: This is a pet peeve of mine because it can cause deadly heat stroke and it’s illegal! Never leave your animals alone in a parked car, even if the windows are cracked. After 1 hour your car can be 43 degrees hotter inside!

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Pools and Windows: Just like kids, don’t leave pets alone near pools or windows. Many pets, even dogs, can’t swim. Pool water also contains chemicals which are toxic if ingested. And unless it’s a bird, they can’t fly either! So keep them away from open windows or loose screens.

Don’t Shave: Much like how a beard keeps you cool in summer (it’s

true), a dog’s coat keeps them safe from sunburn and overheating.

Go ahead and trim, but never shave them during summer! Also avoid over-brushing your dog or cat also, as this can overheat them, too.

Hot Pavement: On hot days, keep your pets off of pavement

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and other chemicals found in your backyard can harm your pets, so keep them out of reach! And the same goes for alcohol, which causes nausea, depression, and even a coma. Toxic foods include raisins, grapes, onions, chocolate, and xylitol. And really, most human food isn’t healthy for pets, so keep it all out of reach. info from https://www.mypet.com/pet-care-tips/spring-diseasesand-outdoor-critters.aspx

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Woodburn 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 Active Media, 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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Construction Update from Comcast!

As Comcast continues to construct its new fiber internet backbone to the City of Woodburn, we know that residents are wondering when the service will be available in their neighborhoods.

Construction is taking place in a phasedin manner. This map shows the intended construction timeline.

Things change! This schedule can change due to weather, resources and/or supply chain issues. We will update the map each month to show when we will be in your area. You can also confirm when service should be available at your address at www.xfinity.com. Residents will receive postcards and doorhangers indicating that construction will begin in your neighborhood thirty days prior to the work getting underway.

Xfinity offers reliable network, faster speeds and the best unlimited mobile pricing and we can’t wait to be a part of the Woodburn community.

Go to www.xfinity.com for more information.

Woodburn Community Advantage Magazine 13

Come join us for our 5th annual Father's Day Family Sportsfest!

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Woodburn 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!

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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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Woodburn Community Advantage Magazine 17

ON THE RADIO Marion County secures federal funding for major communications upgrade

O

n May 6, Oregon Congressional Representative Kurt Schrader was in Woodburn to present $1.2 million of federal funding to assist with the development of a countywide radio network for the improvement of emergency communications.

Bethell also praised Marion County Public Works Director Brian Nicholas for his leadership in the management of the infrastructure project, which includes the construction or use of more than 10 radio towers as part of the integrated system. His efforts were instrumental in securing the federal funding.

Hosted by the Woodburn Fire District, one of 19 fire agencies in Marion County that will benefit from the enhanced radio system, the event was attended by Marion County Commissioner Danielle Bethell and Marion County Sheriff Joe Kast, along with representatives from law enforcement, fire service, and ambulance transport agencies.

Chief Joseph Budge of the Woodburn Fire District commented, “Upgraded communications will improve the safety and efficiency of the public safety responders, which will improve their ability to safeguard and protect those that live and work in Marion County.”

The federal funding will assist with the purchase of portable radios to be used in conjunction with a three-year countywide project to upgrade the public safety radio network in Marion County. The state-of-the-art communication system will improve connections between 9-1-1 dispatchers and firefighters, police officers and ambulance paramedics working in the field.

Bethell pledged the support of the Marion County Board of Commissioners in ensuring the project will be completed. The county is providing the majority of the more than $13 million needed through American Rescue Plan Act (ARPA) funding allocated to Marion County in 2021.

Sheriff Kast has been a strong advocate for radio system improvements needed to enhance communications with deputies throughout the county. In a statement released by his office, Kast said, “The ability to communicate effectively during emergencies is vital to keeping our community and first responders safe. This project is a significant investment.”

“Upgraded communications will improve the safety and efficiency of the public safety responders, which will improve their ability to safeguard and protect those that live and work in Marion County.”

WOODBURN FIRE CHIEF JOSEPH BUDGE

The allocation will provide assistance to public safety agencies across the county to purchase new radios that can access the new radio system. This allocation removes a significant financial barrier that many agencies would not be able to overcome without assistance.

Completion of the project is tentatively scheduled for 2025.

WOODBURN FIRE DISTRICT • OFFICE: 503.982.2360 • WOODBURNFIRE.COM 18 To Advertise With Active Media, Call 503.825.2111

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Woodburn Community Advantage Magazine 21

SAVE THE DATES! Join us at Long Bros. Building Supply for all the fun at our next round of classes!

You may have seen that we recently partnered with Long Bros. Building Supply to bring back the Lil’ Hammer Club!

Our goal with bringing back this historically successful program was to reintroduce ourselves to some familiar faces in town as well as welcome all the new faces we have with Woodburn’s growth over the last 10 years.

We have wrapped up the 2021-2022 school year events, but we have already scheduled out events for the upcoming 2022-23 sequence!

Bringing this experience back to Woodburn has been so much fun! We hope you’ll join us at the upcoming classes listed here, starting in the 2022-23 school year!

Until we meet, be well.

Stephanie Wells OREGON BROKER

2022-23 SCHEDULE OF SATURDAY CLASSES: SEPTEMBER 10TH ‘

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Woodburn Community Advantage Magazine 25

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FEATURE

COLTON CAFE

Historic Colton Café: Cool Summer Events

By Patti Jo Brooks, Contributing Writer

L

ooking for outdoor entertainment this summer? Head on over to the Colton Café for one or more of their hosted concerts, dance parties, or family-fun nights. These events are open to the public and include free admission and parking.

Check out the flyer insert for a complete list of events, dates and times, and band schedules.

This historic family diner, as owner Nora Nofziger puts it, “has been the pulse of this community for 72 years.” The café’s slogan, “In the Heart of Colton,” speaks of the community itself, as well as the café’s location in the town. Wanting to do something unique for the locals who have enjoyed and supported the café over the years, Nora came up with the idea of a summer music bash. The first in the series of Historic Colton Café’s Cool Summer Events will take place June 18th, recognizing the 1st year anniversary weekend of Nora taking over as the café’s owner.

A total of four concerts will be held, one each month from June through September, as well as two 80s dance parties led by DJ Gil for people 21 and over. Dance party attendees are invited to come dressed in their favorite 80s garb and matching hairdos. Family-fun nights, beginning at 5:00 pm and lasting till 8:00 pm, are scheduled for July 31st and Aug 21st. All events will take place outdoors. Concertgoers may want to bring lawn chairs or blankets to sit on.

(Please avoid any items that may block your neighbor’s view.)

Food and drink will be made available at all events, including alcohol for those of legal age.

Kicking off the concerts (scheduled to go from 3:00-9:30 pm) will be Dennis Stafford, The Singing Cowboy. Dennis is wellknown to the local community, having performed in the café for the last 35 years. Other bands in the line-up will represent a variety of genres, and a tribute band covering Neil Young/ Crosby, Stills, Nash & Young, and Creedence Clearwater Revival will be featured. When asked who the café used to book these bands, Nora responded, “I put it on a Facebook post and got referrals— people were saying, ‘Oh, I know these people.’” Nora is so excited to share her summer nights at the café with the community that she plans to make the Cool Summer Events an annual occurrence. “It’s going to be fun!” she says.

The Colton Café is located at 21038 S Hwy 211 in Colton. Free parking is across the street at the fire station, or at the high school. For more information contact Nora at (503) 824-5111.

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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

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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.

Woodburn Community Advantage Magazine 33

...OPPOSIT DISCOVERING WOODBURN

Look To Opposite Ends of Woodburn Discovering Woodburn is all about highlighting the beSt Woodburn has to offer. We’d like to introduce newcomers of the Comcast Business team to a couple of Woodburn businesses from opposite ends of town ... different in many ways!

If Your Vehicle Is In Need ALFONSO ALWAYS DREAMED OF HAVING HIS OWN SHOP one day, and the stars have aligned perfectly! Alfonso and Sandra Herrera own and operate Mid-Valley Auto Body & Service Center right here in his hometown of Woodburn. Their aim is to provide the absolute best service to their customers and to operate their business with integrity. Value, Car, Respect – that’s their motto.

Alfonso is a proactive kind of guy. He makes it a priority to be 100% transparent in everything they are doing, from the estimates that he writes all the way through the entire repair and service process.

He works tirelessly to avoid surprises for anyone involved, and he doesn’t dismiss your concerns.

Need help submitting your claim and dealing with the insurance company? Alfonso is there for you, and he has the insurance experience to help in a meaningful way. Need a rental vehicle while yours is being repaired? They have a concierge agreement with Enterprise Rent-A-Car and will have you in a reliable temporary replacement vehicle in mere moments. Having a simple oil change done or other regular maintenance that won’t take long? Feel free to wait in their nice clean lobby.

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TES ATTRACTING ATTENTION! When You Are In Need ... of Chocolate!

QUALITY PRODUCTS, QUALITY PEOPLE: that’s the recipe for success according to founder, President and CEO of Rocky Mountain Chocolate Factory, Frank Crail. And it’s really just as simple as that, isn’t it? Without a strong commitment to these two key elements, a business cannot thrive. In particular, as a highend confectionery and chocolate company, the product has to be of a consistently superior quality, and our local franchise at Woodburn Company Stores consistently ranks in the top 20% of all U.S. locations for annual sales!

Amanda Keeling has owned and operated the location since 2014, and is incredibly enthusiastic about her business, which began as a corporate sponsored entrepreneurial program. She, along with her boyfriend Andre Cintron, now own the franchise here in Woodburn Company Stores.

At Rocky Mountain Chocolate Factory, each location has the freedom to prepare their own varieties of fresh caramel and candy apples, fudge, ice cream, chocolate items and more.

And it’s all done in full view of the

customers so they can observe the magic! It’s not just a shop to visit, it’s a shop to experience!

Watch them work using traditional hand-forged copper kettles over gas-fired stoves, and the cooling the fudge on massive 500-pound granite marble slab cooling tables.

Beautiful artisan truffles, huge gooey clusters, delectably crunchy barks, caramels, fudges, and a plethora of chocolate-covered items (including strawberries, cherries, marshmallows, twinkies), and the list goes on ... nut clusters, butter creams, exotic flavored truffles, English toffees, and a peanut butter cup that is so big, it has appropriately been dubbed “The Bucket.”

According to Amanda, their biggest seller is the caramel and candied apples. These are tantilizing culinary concoctions of such delight, it’s impossible to do justice with words. And they typically carry upwards of 18 varieties - all made fresh on site! Andre has mastered the art of caramel and takes great pride in his work.

Locally owned and dedicated to consistently serving you the best products with the best service, visit Rocky Mountain Chocolate Factory for your next chocolate fix!

1001 Arney Road #409

(entrance between Loft and Eddie Bauer)

Woodburn Company Stores 503-981-0008 | rmcf.com OPEN HOURS: MONDAY-THURSDAY 10AM–7PM | FRIDAY-SATURDAY 10AM–8PM | SUNDAY NOON-6PM Woodburn Community Advantage Magazine 35

SEASONAL

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.

36 To Advertise With Active Media, Call 503.825.2111

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.

Woodburn Community Advantage Magazine 37

RECIPE

STRAWBERRY DUMP CAKE

This Strawberry Dump Cake is sure to be the sweetest part of your summer! Top with fresh strawberries for a truly easy and delicious dessert! You’re going to love this easy dump cake recipe!

INGREDIENTS

2 Cans Strawberry Pie Filling 1 Box Yellow Cake Mix 1 Stick Butter DIRECTIONS

1. Preheat oven to 350 degrees.

2. Spray your baking dish with cooking spray to start.

3. Add your canned pie filling into a 9x13 baking dish.

4. Sprinkle the dry cake mix evenly over top of the strawberry filling.

5. Thinly slice the butter and add to the top of the cake mix.

6. Bake for 40-45 minutes until the cake is golden brown.

Serve warm and topped with vanilla ice cream or whipped topping.

You can have a blast with dump cakes! Substitute cherry pie filling, or make a chocolate strawberry dump cake, a peach dump cake, and even a strawberry cheesecake dump cake. Simple ingredients make for one of the easiest dessert recipes that you can easily change up! recipe reprinted from www.allthingsmamma.com/strawberrydump-cake

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For All Your Flag, Flagpole, Banner & Kite Needs!

Elmer’s Flag & Banner was started by Elmer Reider in 1963. A former car salesman, Elmer learned about a new kind of business when his car lot was visited by a man whose trade was decorating dealerships with flags, signs and colorful banners. “The story goes that there was a guy who was coming around doing decorations for the car lot,” explains Dave Anchel, president of Elmer’s. “Elmer asked him if he was making any money and the guy said, ‘Better than you!’”

Elmer believed it, so he left auto sales for the car lot decorating business. The store prospered, thanks to his talent for spotting niche business opportunities, like flags and banners, and his commitment to building customer loyalty with quality products and honest service. Today, Elmer’s is Portland’s largest flag, banner and kite store, with 4,000 square feet of products, everything from weathervanes to windsocks.

Anchel grew up in rural northeast Pennsylvania, where he spent 22 years in the family business, learning how to run a successful small company. In their search for a business to purchase, Anchel and his wife visited Portland and fell in love. “We came to Portland, had some really good chocolate and said to each other, ‘We could live here,’” he recalls.

Variety is the spice of life and it’s also what you’ll find at Elmer’s.

Anchel estimates the store offers some 8,000 different products, about 1,200 of which are available online. Elmer’s also makes its

own custom flags and banners, by hand and in-house. They make both high-quality, digitally designed flags and banners, and are one of the only companies in the United States that still does appliqué - the time-honored tradition of sewing one piece of fabric onto another - just like Betsy Ross.

“We make those by hand, upstairs in our sewing shop, and they look gorgeous,” Anchel explains. “It’s for when people want an heirloom quality flag, like of their family crest, or when a high school wins a championship and wants to hoist a banner to their gymnasium ceiling.”

Elmer’s also manufactures, sells, installs and services custom poles, including two of the tallest in the state of Oregon, measuring 120 feet. “They’re monsters,” Anchel says with a laugh.

Elmer’s selection of kites, flags, banners, weather vanes, wind spinners and other wind toys will amaze you. Looking to spruce up your home’s exterior? Stop into the retail store at 1332 NE Broadway in Portland, Monday-Friday from 8:30am to 5:30pm and Saturdays from 10am to 4pm. Or visit their website, elmersflag.com anytime.

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HIT THE DECK! Long Bros. has the supplies you need to get deck-ready for summer fun ... and some accessories to make your backyard parties the talk of the town!

Employee of the Month

ROBERT PRINSLOW Robert Prinslow was just hired on as Long Bros.’ Freight Manager. Using our digital inventory system, he maintains accurate inventories, ensures bills get paid, and places orders. You may see him restocking shelves as products arrive. His favorite product is “anything from Kreg [Tools]...because they make everything “look great!”

Robert and his wife, Janelle, have three grown children; Charles (34), Alexis (29), and McKenna (26). He’s most skilled, unsurprisingly, in computers. He enjoys camping, hiking, local day trips, and flying drones. And one day Robert would love to make a coastal trek from Maine to Florida.

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Long Bros. Building Supply 195 BIRDS EYE AVE, WOODBURN PHONE 503.981.4041 LONGBROSBLDG.COM

STAIN: Staining your deck brings out the rich colors and textures of the wood’s surface. However, applying wood stain does more than enhance a deck’s appearance. Exterior wood stain provides vital protection from the elements and keeps the lumber from warping. You can use a classic paint roller or pump sprayer to apply stain.

DECK BLOCKS: Say you’re building a deck, or maybe it’s starting to slope; you’ll need deck blocks! These are precast concrete blocks used to hold up beams for supporting structures, especially floating decks. There are different types of deck blocks; some have notches to hold beams, joists, and posts, which makes them excellent for constructing freestanding decks (not attached to a building.) Other blocks have grooves or slots that can take 2×4 wood (or composite materials) used at the edge as floor joists for low-level decks that require little or no support.

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It also works equally well for animal shelters and dog runs, while reducing surrounding temperatures up to 20°F! DECK PARTY! Now, take time to enjoy your deck. Fire up the grill, chill the drinks, and send up the smoke signals. It’s time to party on the patio with friends and family!

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