Woodburn Community Advantage Magazine October 2023

WOODBURN

INCLUDES HUBBARD

COMMUNITY ADVANTAGE

ADMINISTRATION

Matthew Nelson, Publisher Catrina Nelson, CFO

Tara Weidman, Executive Assistant

PRODUCTION

Jeremy Okai Davis, Art Director

Donovan Darling, Content Manager

Kate Astle, Copyeditor

Kaity VanHoose, Social Media Manager

Hilary Berg, Graphic Designer

Sean Carver, Graphic Designer

Dani DeGraw, Graphic Designer

Brittany Jungenberg, Graphic Designer

Morgan King, Graphic Designer

Shawn Schmidt, Graphic Designer

CONTRIBUTING WRITERS

David Bates Patti Jo Brooks

Tyler Francke Olive Gallagher

Angie Helvey Lucas Holmgren

Robert Matsumura Dennis McNabb

Kelly Romo Ty Walker

Alice Williams Kerry Yu

CONTRIBUTING PHOTOGRAPHERS

Laurel Bice Carly Carpenter

Tyler Francke Angie Helvey

Malaina Kinne Lisa Kuhlman

Kara Langley Tayler Lundquist

Andrew Sambuceto Henry Schifter

Hayley Starkey Brittney Waterman

ADVERTISING SPECIALISTS

Don Ormsby Bill Kistler

Stephanie Baker Peggy Jacobs

David Long Chris O’Brien

John Zobrist Brad Marti

Shelley Zeman Tina Toney

Darren Dwyer Lynnette Scott

Looking to reach local consumers?

We Specialize in direct-mail products: community magazine advertising, mailing inserts, postcards and more. For more information, call 503.825.2111 or email info@ActiveMediaUSA.com

We Treat Patients Of All Ages

“This was the best walk-in care experience we’ve ever had! Everyone was friendly and polite. We were in and out within the hour. We would recommend this place to everyone!” -Leah S.

Whiskey Hill Store is a gathering place for neighbors, a destination for guests traveling to our area, and a convenient stop for all those who pass through our corner during their workday. It is more than just a coffee shop, café, and grocery store; it is the heart of the community.

Pumpkin Cheesecake

Fall in love with a cool classic

Ingredients

* butter, for coating pan

1 graham cracker crust (see recipe)

24 ounces boxed cream cheese, room temperature

¾ cup brown sugar, packed

½ cup sugar

⅓ cup sour cream

1½ teaspoon vanilla extract

1 cup pumpkin purée

2½ teaspoons pumpkin pie spice

3 large eggs, lightly beaten

Directions

 Preheat oven to 350°F. Coat 9-inch springform pan with pat of butter.Prepare crust (recipe follows) and chill. Do not bake.  In standmixer, beat cream cheese and sugars about 1 to 2 minutes, scraping down sides occasionally. Stir in sour cream. Add vanilla extract, pumpkin purée and pumpkin spice; stir until well combined.

 Add eggs, beating until just mixed after each addition.  Spread batter over prepared crust. Bake 40 minutes or until center is set (bounces back to the touch).  Allow to cool completely before transferring to refrigerator for 6 hours or overnight. Serve with whipped cream.

Graham Cracker Crust

1½ cups graham cracker crumbs

2 tablespoons sugar

1 tablespoons brown sugar, packed

7 tablespoons butter, melted

 Finely grind crackers in processor. Transfer to bowl; add sugars and butter. Use fork to combine.

 Pour into 9-inch springform. Firmly pack crumbs into pan. Chill 10 minutes before filling.

MUE RTOS DÍA DE LOS 2023

MONDAY OCTOBER 30

LUNES Photo essay 5:00pm Movie/Lecture: 6:15pm

WEDNESDAY NOVEMBER 1

MIERCOLES 5:00-6:30pm

THURSDAY NOVEMBER 2

JUEVES Community altar opens at 3:00pm

celebration: 5:00pm

Día de Los Muertos a través de la artesania

Celebrating the lives of loved ones t hrough music, dance and memorie s

Celebrando la vida de los seres queridos a través de la música, el baile, y los recuerdos

Escape to the Eerie

Hubbard Halloween haunt serves up frights

By Angie Helvey, Contributing Writer

Ranked No. 1 in Oregon by Frightfind two years in a row, Milburn’s Haunted Manor is the ultimate backwoods haunt and features two scary attractions, a pumpkin patch, snacks, hot beverages and more. Proceed with caution, especially if you scare easily. This is not your typical haunted house.

Mike Milburn and his wife were lying on a beach in Mexico more than 20 years ago when they decided they needed a vacation money generator and began planning to transform their property into a haunt. They had two kids in the North Marion drama club to use as actors, enough acreage to add multiple attractions and a friend to run food concessions. Now Milburn’s has begun its 21st season and is better and more horrifying than ever!

Milburn’s features two bone-chilling scare experiences that are entirely different and frightening in their own way. The Manor is a classic-style haunted house where you move through a dark and eerie dwelling, hoping you won’t run into Suzie Milburn’s tormented ghost, who long ago murdered her parents and then hung herself. The second attraction is The Dark, which Mike calls “a startle haunt.” Visitors stumble through an almost pitch-dark house with lighting and other effects that hide the murderous zombies and clowns until they’re practically sitting in your lap! After you’ve been adequately terrified, enjoy

fresh-cut curly fries, funnel-fried bacon, hot apple cider and more at the Graveside Grill. Don’t forget to stop at the Moonlit Pumpkin

Patch to pick up your yearly gourd before leaving. Commemorate your experience with a shot at the photo booth. “We’ve created a carnivalstyle atmosphere to make Milburn’s more of a destination,” says Mike.

Mike is an expert in what he calls scareology, the psychology behind the art of frightening people and the proper use of spooking techniques. “Someone who is already jumpy is easy to scare,” he says. “But I can get almost anybody if I can get in their personal space without them seeing me coming. In The Dark, let’s say there’s a picture frame on one side of the hallway, but it’s a drop panel and there’s a ghoul behind it. We put a door on the opposite side of the hallway with an invisible cable that returns to the ghoul behind the picture. When he wiggles that door, people see that and it’s a perceived threat, so they hug the other wall and end up inches away from the ghoul.”

The Manor is theatrical, suspenseful and more like a Hitchcock movie than “Friday the 13th.” “There’s a story that unfolds, and the suspense builds before we finally attack you,” Mike says.

Milburn’s is a far cry from the largevolume haunted houses you’ll find in Portland, and that’s what makes it unique. “It’s not scary if you’re walking in a conga line and can see the group ahead of you,” says Mike. “We have at least 45 seconds between groups, which allows us to create a theatrical, individualized experience for just you and your party.”

Milburn’s is proud to be part of the Halloween holiday for many families. “We’re not just putting on a haunted house; we’re part of their seasonal tradition,” says Mike. “It’s cool to see guests and volunteers come back generationally. I had a student who was going to volunteer, and she said her mom used to scare with us, so they both came, and mother and daughter got to scare in the same room. It’s like things have gone full circle.”

Milburn’s Haunted Manor is located at 11503 Broadacres Road N.E. in Hubbard. Contact them at 503-830-0865 or visit their website at milburnmanor.com.

Mike Milburn

PHOTOS COURTESY MILBURN MANOR

SEASONAL HISTORY OF THE JACK-O’-LANTERN

The Irish Legend of Stingy Jack

Old myth illuminates Halloween icon

By Donovan Darling, Staff Writer

Long ago in a small Irish town, a drunkard named Stingy Jack earned his nickname after tricking the Devil himself. Jack was notorious in his little town, and Satan had heard of his mischievous deeds. Jack may have been known for being a drunken scoundrel — “scuttered and bollocksed,” so to speak — but he was also a clever lad, so he convinced the Devil to take him to his favorite pub as a last request and to pay for the bill. When the tab came due, Jack convinced the Devil to turn himself into a coin so Jack could pay for the drinks, then they could leave for the underworld.

The Devil was fooled. And instead of paying up, Jack dropped the coin into his pocket alongside a silver crucifix, trapping the fiery foe in the form of a coin. The Devil begged Stingy Jack to release him. And so Jack released him, but only on the condition that the Devil would not bother him for another year, and should Jack die, Satan could not claim his soul.

True to his word, the Devil didn’t return for a whole year. When the Devil finally reappeared to claim his soul, Jack tricked the Devil into climbing a fruit tree and picking him a last meal to eat before traveling to Hell. Once the Devil reached the top of the tree, Jack carved a cross into the bark of the tree trunk, trapping the Devil high among the branches. Again, Satan begged Jack for freedom, but this time Jack made the Devil promise to not bother him for another 10 years. Of course, the Devil agreed to his terms and was freed.

Jack died soon thereafter. Because of his mischief and sins, he was denied entrance to Heaven. Upset by the trickery and scheming, and true to his word of not claiming his soul, Satan denied Jack entrance into Hell, too. As a parting gift, the Devil gifted Jack a lump of burning coal to light his way and sent him off wandering in the night. Jack placed the burning coal in a hollowed out turnip, and he has roamed the earth ever since. The Irish began calling this eerie creature “Jack of the Lantern,” or “Jack O’Lantern” for short.

In Ireland and Scotland, people began carving their own unique versions of Jack-o’-lanterns, cutting terrifying faces into turnips, potatoes, beets or rutabagas, and lighting and displaying them near doors or windows to frighten away Stingy Jack and other evil spirits. In the

mid-1800s, Irish and Scottish immigrants brought the jack-o’lantern tradition with them when they moved to the United States. And they soon found that pumpkins, a large fruit native to America, made for perfect jack-o’-lanterns.

Since then, there have been many attempts in popular culture to revive this long-forgotten tradition of carving jack o’lanterns from turnips. In 2015, due to a severe pumpkin shortage caused by severe rain, the charity English Heritage called for the British people to rekindle their love for turnip carving and return to the original tradition of turnip jack-o’lanterns. English Heritage even went so far as to install many ghoulish turnip jack-o’-lanterns at Dover Castle to inspire others to do the same.

Whether turnip carving will become popular again is still unknown. But for now, Americans, Irish, Scottish and others keep carving pumpkins to frighten away the lost soul of Stingy Jack.

From the Ground Floor Up

Serving the community since 1975

reliable services, offering everything your home might require, from more than 20,000 carpet options to luxury vinyl planks and tiles, hardwood flooring, traditional tiles, countertops, laminates and window coverings. After 47 years in the business, Steve has really seen it all. “I love pets,” he said with a laugh. “Pets and indoor plumbing keep us busy.”

McLarens’ highly trained and experienced personnel handle all aspects of the job, from start to finish. “We do a lot of remodels, as well as new construction. We specialize in coming in, ripping up everything, putting it back together and making it pretty again. We do free estimates and in-house consultations.” They also offer many financing options, including 36 months same-as-cash.

By: Alice Williams and Tyler Francke, Contributing Writers

Since first opening its doors in 1975, McLarens Carpet One Floor & Home has taken enormous pride in helping customers beautify their homes and businesses. Founder Merle “Mac” McLaren had a simple reason for going into business for himself after working for Woodburn Music and Appliance and Woodburn Floors. “They said it couldn’t be done,” said his son, Steve McLaren, who owns and runs the company today. “They said he didn’t have enough money, and it would never work.” They were wrong. Not that Mac did it entirely by himself. “I was still in school at the time, so I worked on the weekends,” Steve says. “My two brothers did the same thing.” He laughs as he adds, “We were all deemed cheap labor. That’s what happens. We pretty much started from the ground floor up.”

Steve purchased the family business in 1998 when his father retired, and the following year McLarens joined the Carpet One cooperative. “Best move ever,” he says, some 20 years later. “It gives us the buying power of 3,000 stores — 1,000 of which are Carpet One. It gives us special products and lets us offer much better warranties.” McLarens provides a full range of honest, friendly and

The key to their success is simple: “We’re accessible, we don’t hide,” Steve explains. “If there’s an issue, we take care of it then and there. We offer a fair price. Sometimes we’re higher, and sometimes we’re lower, and sometimes we’re in the middle. But we do offer a fair price, and we stand behind our products. That’s probably what we’re best known for.” Something else that sets McLarens apart is their Beautiful Guarantee®. “If you don’t like your floor for any reason, we will pull it out and replace it one time,” Steve explains. “Occasionally, we use it. We’ve pulled out a whole house of carpet several times. But it’s there for people to be comfortable with their selection. It’s very rewarding, when you can go out afterward and see it done.”

Hard surface flooring has become increasingly popular in home construction and renovations. Another newer trend is curbless or low-curb showers, which accommodate wheelchairs. “If you take what it costs to do it, it’s about two months of assisted living,” he says. “But it can let you stay in your house for a couple of years, so it kind of pays for itself.” McLarens carries a wide variety of hardwood, luxury vinyl plank, ceramic tiles, carpet and all countertops, including slabs and window coverings.

The 3,700 square-foot showroom and store are located at 24403 S Highway 99E in Canby. Call them today at (503) 266-4095 or visit online at mclarenscarpetonecanby.com

A Patch of Pumpkin Perfection

Local farm hosts Fall Festival and pumpkin patch

If circumstances prevail, you just might leave the farm or roadside stand with your pumpkin under one arm and a watermelon under the other. Watermelons aside, however, nothing signifies fall quite like pumpkins. Growing over 40 acres of pumpkins in all shapes, textures and sizes to use in decorating, carving jack-o’-lanterns or making pies, you can either venture into the fields and choose your own, or select a pre-picked pumpkin conveniently sorted by variety.

By Patti Jo Brooks, Contributing Writer

Pumpkins, sunflowers and corn, oh my! Families, farm stands and much more! For Willamette Valley Melon Company, October at the farm means a dawn to dusk self-serve pumpkin patch, overflowing farm stands and the Fall Festival event which brings family and friends together for a unique farm experience. The Company mission, “Grow Stronger Communities. Grow Fresh Food for Our Community. Connect Families to Agriculture,” applies to all aspects of their farming, harvesting and retailing business. A visit to this local Molalla farm or one of their satellite roadside stands will have you walking away with armfuls of farm-fresh produce… and maybe a pumpkin or two!

Although the pumpkin crop “is our largest crop by acreage,” notes Horticultural Director and co-owner Neal Lucht, “we are famous for local watermelon.” Depending on the weather, some years these two crops are obliged to share the October spotlight.

A visit to Willamette Valley Melon Company’s main farm stand, located at 32173 S. Dryland Road in Molalla, offers the largest selection of produce available from the farm May through November. Acorn, butternut and delicata squash as well as popcorn, which is grown, harvested and packaged at the farm, are some of the popular fall selections. The off-site roadside stands are open through October and all stands are self-serve, relying on the honor system for purchases. Chosen at peak season for quality, flavor and freshness, produce at the stands is restocked daily. If you’re interested in a wholesale opportunity, give the office a call at (503)651-3302 (they’re open Monday-Friday 8 a.m. to 4 p.m.) or send an email to info@ wvmelons.com.

As a majority woman-owned business, Pamela (Neal’s wife), Finance Director and principal owner, and daughter Lauren Lucht-Lovelace, CEO and company manager with a background in agricultural education and communication, join Neal to complete the ownership team. Looking toward the Fall Festival event on Oct. 14, the team’s declaration, “We love any excuse to have a good time!” rings loud and true throughout the community. Focusing on the festival, HR Manager and CoEvent Coordinator, Darci Abeln, shares some of the details. In addition to the traditional kids’ activities (face painting, pumpkin

painting, sensory bins, scavenger hunt and hay pyramid), a 5-acre custom designed corn maze and a photo-op Sunflower Walk are likewise featured and included with admission. Tickets are available through the website. Also included on the day of the festival will be an evening “Pumpkin Glow” event. Darci explains, “Attendees will be able to carve pumpkins throughout the day at the festival. These will be added to others already carved and we will

display all the pumpkins together and light them simultaneously at 7 p.m.” Sounds stunning!

Neal, having grown up on Dryland Road raising irrigated crops on a family farm, started a seed and nursery company in 1990 known as North West Transplants with his wife Pamela. When neighboring property came up for sale about 10 years ago, they bought the 100 acres with the goal of bringing “high-quality products directly to the consumer with an emphasis on education,” Neal relates. Willamette Valley Melon Company strives to do just that. Maintaining close ties with the community, in addition to seasonal programs and events, the

Lucht family is a major sponsor for Oregon FFA and a sponsor for Oregon Aglink “Adopt a Farmer” program, which pairs a middle school classroom with a farm or ranch so students can build relationships with farmers and help give a voice to agriculture.

Willamette Valley Melon Company Main Office is located at 32300 S. Dryland Road in Molalla. For information on events or wholesale inquiries call (503) 651-3302 or email info@wvmelons.com. Access Instagram via @wvmelons for what’s available at the stands. For Roadside Stand locations and a myriad of other information, visit the website wvmelons.com.

CARVE THE PERFECT PUMPKI N

Believe it or not, everyone can be an artist when it comes to pumpkin carving, but it is harder than it looks. Follow the following eleven tips, and your gourds will look and smell good the entire trick-or-treating season. Get carving!

 Start with the right pumpkin. Choose one that’s fresh, with a sturdy stem, no bruises, and a flat bottom so it won’t roll while you carve.

 Cut from the bottom, not the top. Cutting your “lid” from the bottom of the pumpkin helps prevent the sides from caving in later.

 If you carve from the top, cut lid on an angle. This way it won’t drop inside the pumpkin when you replace it, like it would with a straight up-and-down cut. A boning knife should work well for this.

 Scoop out all the pulp (and then some). You can buy a special “claw” for pumpkin gutting, but an ice cream scoop will do just fine. Thin the inner wall of the “face” area to 1¼-inch thick, so it will be easier to pierce the shell.

 Sketch your design to size on paper first. Tape it to the front of your pumpkin. Using a fork or pencil, poke holes along the lines you want to carve.

 Try holding the pumpkin in your lap.

It’s easier to create features when the face is gazing up at you. It is suggested to use a serrated kitchen knife or an X-Acto knife.

 Start by making simple rough cuts.

If you get the big pieces of pumpkin out of the way first, you can go back and clean up the edges of your design later.

 Use your scraps creatively. Make a tongue, pipe, or hair accessories out of discarded pieces of pumpkin shell, for example.

 Keep your pumpkin fresh.

Spread petroleum jelly on the cut edges to seal in moisture. If your pumpkin still shrivels a few days later, revive it with a facedown soak in cold water for up to eight hours.

 Create a chimney.

First, leave the lid on for a few minutes while the candle burns. Cut a small hole where the pumpkin has blackened up top. Or, save yourself the stress and opt for a battery-operated votive. Sprinkle cinnamon inside.

That way, when you light the candle, your jack-o’-lantern will smell like a pumpkin pie. Yum.

Leap into Home Ownership?

J o i n u s f o r a n i n s i g h t f u l F i r s t - T i m e H o m e B u y e r s

W o r k s h o p , w h e r e y o u ' l l g a i n v a l u a

c o n f i d e n c e i n n a v i g a t i n g t h e r e a l e

W e u n d e r s t a n d t h a t t h i s i s a s i g n i f

a n d y o u l i k e l y h a v e m a n y q u e s t i o n t h e t o p t i p s f o r s t a r t i n g t h i s j o u r n e

R e s e a r c h N e i g h b o r h o o d s : C o n s i d e r f a c t o r s s u c h a s c o m m u t e t i m e s t o w o r k , p r o x i m i t y t o s c h o o l s , a c c e s s t o p u b l i c t r a n s p o r t a t i o n , a n d t h e a v a i l a b i l i t y o f a m e n i t i e s l i k e p a r k s , s h o p p i n g c e n t e r s , a n d h e a l t h c a r e f a c i l i t i e s

G e t P r e - A p p r o v e d f o r a M o r t g a g e : B e f o r e y o u s t a r t h o u s e h u n t i n g , i t ' s h i g h l y r e c o m m e n d e d t o g e t p r e - a p p r o v e d f o r a m o r t g a g e T h i s p r o c e s s i n v o l v e s a l e n d e r e v a l u a t i n g y o u r f i n a n c i a l i n f o r m a t i o n a n d p r o v i d i n g a c o n d i t i o n a l c o m m i t m e n t f o r a s p e c i f i c l o a n a m o u n t A t t e n d O p e n H o u s e s : V i s i t i n g o p e n h o u s e s i s a n i n v a l u a b l e p a r t o f t h e h o m e - b u y i n g p r o c e s s I t a l l o w s y o u t o s t e p i n s i d e p o t e n t i a l h o m e s , g e t a f e e l f o r t h e l a y o u t , a n d e n v i s i o n y o u r s e l f l i v i n g t h e r e T a k e n o t e s a n d a s k q u e s t i o n s d u r i n g t h e s e v i s i t s

W o r k w i t h a T r u s t e d R e a l t o r : A p r o f e s s i o n a l r e a l e s t a t e a g e n t c a n b e y o u r g r e a t e s t a l l y i n t h e h o m e - b u y i n g j o u r n e y T h e y h a v e e x p e r t k n o w l e d g e o f t h e l o c a l m a r k e t , a c c e s s t o a w i d e r a n g e o f p r o p e r t i e s , a n d n e g o t i a t i o n s k i l l s t o h e l p y o u s e c u r e t h e b e s t d e a l A d d i t i o n a l l y , t h e y c a n p r o v i d e v a l u a b l e i n s i g h t s a n d g u i d e y o u t h r o u g h t h e p a p e r w o r k a n d l e g a l p r o c e s s e s i n v o l v e d i n a r e a l e s t a t e t r a n s a c t i o n

T h i n k L o n g - T e r m : W h i l e y o u r c u r r e n t n e e d s a r e i m p o r t a n t , a l s o t h i n k a b o u t y o u r l o n g - t e r m p l a n s A r e y o u p l a n n i n g t o s t a r t a f a m i l y ? D o y o u a n t i c i p a t e a c h a n g e i n y o u r c a r e e r ?

C o n s i d e r i n g t h e s e f a c t o r s w i l l h e l p e n s u r e t h a t t h e h o m e y o u c h o o s e w i l l c o n t i n u e t o m e e t y o u r n e e d s i n t h e y e a r s t o c o m e

To find out more about me and the strategies I use to help my clients- just call me!

LEARN HOW ou of $100k+ over home!

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HAZ UNA CARRERA EMPIEZA EN TU LOCALIDAD

Nuestros mejores talentos son DE ORIGEN LOCAL.

¿Buscas hacer una carrera gratificante con oportunidades de crecimiento y progreso?

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Presenta tu solicitud en línea en: Interfor.com/careers

Presenta tu solicitud en persona los martes de 9:00 am a 2:00 pm

BUILD A CAREER START LOCAL

Our best talent is HOMEGROWN. Looking to build a rewarding career with opportunity for growth and advancement? Interfor Molalla might be the place for you!

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Competitive benefit package, which includes medical, dental, vision, Short-Term Disability, 401k and Profit Share

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Rolling into Open Enrollment

Insurance agent Kris Sallee guides clients through often confusing process

By Patti Jo Brooks, Contributing Writer

Photos by Andrew Sambuceto

Let’s get you covered!” says Kris Sallee, Licensed Agent and Sales Leader with HealthMarkets Insurance Agency. Whether you’re looking for individual, Medicare, small business, life or supplemental plans, Kris will take a comprehensive approach to your health coverage needs — at no cost to you. “I’m not just an enroller,” Kris says, “but an advisor to help consumers through transitions in life that affect their health coverage.”

Over the last year, Kris has witnessed the growing need for qualified health insurance agents across the states. “There’s such a great need out there,” she says. Taking up the mantle,

she is busy building her own team of highly qualified, licensed agents who will be assisting with under-65 health plans, as well as Medicare, life insurance and more. Kris is licensed to recruit anywhere in the U.S., but initially, she and her team will be working throughout Oregon and Washington. Clients will be able to participate in virtual meetings through Zoom or attend face-to-face meetings within the regional area.

Heading into fall’s open enrollment, Kris and her team of HealthMarkets agents promise to “show you plans that fit your needs and your budget.” Their clients receive full explanations of the health coverage as well as how the policy works. Kris recognizes how many consumers feel they can handle their own enrollment, but they often become overwhelmed by the process. Your HealthMarkets agents will complete the enrollment process for you and are available throughout the year for any questions or needs that may arise.

For verification on open enrollment dates, please call 503263-8200 or email ksallee@healthmarkets.com.

Moreover, in today’s post-Covid climate, some are expressing concerns about their status or possibly losing Oregon Health Plan altogether due to redetermination of income. If you’re not sure where to turn, as a certified Oregon Health Plan enroller, Kris is here to assist you. Schedule time to review your options and make an informed decision for your 2024 coverage. Call ahead or visit calendly.com/ksallee — click on the service you need.

Kris grew up in Aurora, and though originally from California, she thinks of herself as an Oregonian — she even worked at Columbia Helicopters for a time. Over the years, she’s maintained a connection with California, where she first worked in the health field. In 2011, Kris returned to Oregon to care for her mother and was hit with some of the many challenges faced by caregivers, particularly how health insurance can affect access to care. With her background in health and recent caregiving experience, Kris decided to become a licensed agent with HealthMarkets Insurance, a national company and one of the largest providers of health insurance in the country.

Kris is active in the local community and contributes both professionally and personally. She is a member

of the HealthMarkets Chairman’s Club, achieving gold level for 2023, which recognizes premier agents who demonstrate a commitment to building their client base while providing a level of service that helps ensure a high degree of client satisfaction for years to come. She is a member of Canby Chamber of Commerce, Rotary Club, Aurora Pythian Lodge, Hope Village

Foundation Board, president and founding member of the nonprofit Aurora Emergency Preparedness and is with the BNI networking group of Oregon City.

If you are thinking about a career as a HealthMarkets Insurance Agent, you can email Kris directly. She is available to anyone interested in exploring this opportunity.

Kris Sallee/HealthMarkets Insurance Agency is located at 1433 S.E. First Avenue, Suite103 in Canby. Call the office at 503-263-8200 or email ksallee@ healthmarkets.com. For additional information visit www.healthmarkets. com/local-health-insurance-agent/ksallee or facebook.com/HealthMarkets.Kris. Sallee. Kris Sallee is licensed in Oregon, Washington, Arizona, California, Florida, Michigan, New Mexico, Nevada and Texas.

“I’m not just an enroller but an advisor to help consumers through transitions in life that affect their health coverage.”

Kris Sallee, HealthMarkets

DISCOVERING WOODBURN AND BEYOND Discovering

FLAVORS OF OLD MEXICO

Los Cabos Mexican Restaurant & Cantina

BY PATTI JO BROOKS

Learn how Los Cabos Mexican Restaurant and the Robles family have made a difference in the local community.

Los Cabos Mexican Restaurant in Woodburn is all about family! Come in and enjoy the taste of traditional Mexican dishes in a familyfriendly atmosphere. Known for their modern interpretation of classic Mexican recipes, Los Cabos Mexican Restaurant takes pride in each and every dish using only the freshest ingredients possible. A cornerstone of the Woodburn community for more than 20 years, they have been recognized for outstanding Mexican cuisine, excellent service and friendly staff. So, what are you waiting for? Treat the whole family to a delicious dinner at Los Cabos today!

Open seven days a week, Sunday–Thursday, noon to 9 p.m., and Friday–Saturday, noon to 10:30 p.m., this restaurant offers plenty of parking and features all the made-to-order favorites — chicken, steak, pork, seafood, soups, salads and more — served with various combinations of rice, beans, cheese, tortillas and other assorted condiments. Dine in and enjoy kitchen to table freshness, just as you would at home. Served by a conscientious and friendly staff that takes customer service seriously, you’ll find they’re ready to assist with any questions or dietary concerns and every effort will be made to address each customer’s needs, whether that be vegetarian, gluten free, allergies or other considerations.

One of the most popular menu items

at Los Cabos Mexican Restaurant is their specialty, Molcajete Ranchero, a combination of carne asada, pollo asado y camarones (beef, chicken and shrimp).

Grilled and sautéed with spice to your liking and topped with a grilled nopal, a slice of Mexican cheese and so much more — served in a large fire-heated

Molcajete! Try the seafood version, Molcajete Marisco, which is extremely popular as well. The owner, Rigo Robles, encourages everyone to come in and enjoy the great tasting food at his restaurant. “Donde comer es más de sabor!” he says. Where dining is much more flavorful!

Characterized for always pleasing customers with great service, the staff at Los Cabos Mexican Restaurant strives to make sure every customer

Discovering Woodburn is sponsored by our friends at Comcast Business.

Woodburn and Beyond highlights the best the Woodburn area has to offer, including businesses, nonprofits and residents making a difference.

WOODBURN AND BEYOND

feels how important they are and that their business is extremely appreciated. Whether you choose to dine-in or take out, you’ll be treated to the same highquality, authentic-tasting Mexican dishes that stem from traditional family recipes. For the sake of convenience, customers can order online from late afternoon through evening using Los Cabos Mexican Restaurant DINDIN+ App, which provides an easy way to get your favorite meals. If preferred, DoorDash is a popular third-party order and delivery service which will bring delicious tasting meals from Los Cabos Mexican Restaurant right to your door.

The venue doesn’t just stop at serving restaurant food! They offer a large fullystocked bar which remains open until

2:30 a.m., a dance floor and video poker. Karaoke is featured on Friday and Saturday, 10 p.m. to 2 a.m. Live music and special shows also make their way into the lineup for a creative change of pace. Reaching out to the community, Rigo invites everyone to, “Come visit us today and learn why Los Cabos Mexican Restaurant is a favorite among locals.”

Immigrating from Mexico to the U.S. at a young age, Rigoberto “Rigo” Robles, owner of Los Cabos Mexican Restaurant, took on a number of jobs until landing at a Seattle restaurant where he worked his way up in the business from washing dishes to becoming a restaurant manager. He then helped his two brothers, Marcelino and Ismael (who had followed him to the States a few years later)

find restaurant work so they too could learn the business. In 1994, Rigo and his brothers moved to Oregon to start their own restaurant in West Linn. In 1996, they opened Puerto Vallarta, their first restaurant in the Canby area. Rigo then went on to open Los Cabos Mexican Restaurant in Woodburn in 2001. Also in 2001, the three brothers opened a second Canby restaurant, Nuevo Vallarta, which Rigo’s son, Luis, has managed for the last ten years. Marcelino and Ismael serve as the restaurant’s chefs.

A family who continues to support each other both personally and professionally, they’ve established a strong standing within the Woodburn community. In the spirit of giving back to the community, Los Cabos Mexican Restaurant and the Robles family donate to local sports teams and host events for those who want a place to gather where they’ll be welcome like family!

Los Cabos

Mexican Restaurant & Cantina

1565 N. Pacific Highway, Woodburn, OR 97071 503-982-9600

loscaboswoodburn.com

Looking for a new primary care provider?

Looking for a new primary care provider?

Salem Health Medical Clinic is accepting new primary care patients at our convenient location near the Woodburn outlet mall.

Salem Health Medical Clinic is accepting new primary care patients at our convenient location near the Woodburn outlet mall.

Experience the peace of mind that comes with a full-service clinic — get your lab and imaging tests without leaving the building. Plus, if you ever need to see a specialist, Salem Health’s extensive provider network has you covered.

Experience the peace of mind that comes with a full-service clinic — get your lab and imaging tests without leaving the building. Plus, if you ever need to see a specialist, Salem Health’s extensive provider network has you covered.

Kiln It with Kindness

Bob Hackney, the man at the wheel

By Kelly Romo, Contributing Writer

Bob Hackney is a seasoned artist and a treasured part of the localcommunity. With his wealth of experience and unique perspective on art, he offers invaluable guidance to many aspiring artists. Interacting with Bob, whether in an informal chat or a more formal class environment, enhances the artistic journey of his students.

As a child living in Wisconsin, Bob always found joy in creating beautiful works of art. When he was a sophomore in high school, his passion translated into one of the greatest gifts — a full scholarship from the local women’s club to attend an Art Camp at the University of Wisconsin, Green Bay. Though his original intention was to study painting, something about ceramics spoke to Bob, which led him to choose that course instead — which ultimately changed the entire trajectory of his future. In his junior year in high school, he discovered his passion for pottery and practically lived in the studio. He graduated high school a year early and attended the University of Wisconsin, Madison, and River Falls, where he studied under some of the best in the field, such as Don Reitz, Paula Rice, Kurt Wild.

After graduation, Bob worked as a landscape gardener and

stone mason for over twenty years. He always loved horses, and when his last horse died, he was forced to confront who he was as an adult without his beloved companion. That is when he returned to pottery and enrolled in a continuing education class at PCC. Eventually, his interest and efforts led to a position as an instructor and manager of the pottery studio at Valley Art.

Bob’s dedication to his craft is evident in his meticulous preparation for each class he teaches. Recognizing the unique mentality of each artist, he encourages them to observe other potters, identify techniques that resonate with them. He then provides guidance on how to implement those methods. Bob also encourages artists to focus on what brings them joy, as this will reflect in their work.

When the rainy days come, Bob joins a dedicated crew that engages in wood firing at East Creek Art. This unique technique, revered by fellow potters, involves carefully stoking a wood kiln around the clock for over five days to create beautiful and unpredictable designs on the pottery pieces. The flames and ash interact with the glazes in such a way that each piece is essentially a unique canvas for the flame work. Opening the kiln post-firing is akin to unwrapping Christmas presents — the anticipation and excitement are palpable, and each revealed pottery piece is a delightful surprise. It is also a chance to engage with a community of friends who share a common passion for the art as they create memories and bonds that last a lifetime.

Bob teaches about 50 students of all ability levels at Valley Art. Being part of Valley Art is not just about supporting the local art scene: it’s about nourishing a community hub that has been extraordinary for Forest Grove. If you want to see some of his work or your artistic side is calling, visit Valley Art. And who knows? Your journey may lead you to

What’s Cookin’ for Fire Prevention Week

This year’s Fire Prevention Week campaign, “Cooking safety starts with YOU. Pay attention to fire prevention,” works to educate everyone about simple but important actions they can take to keep themselves and those around them safe when cooking.

Cook with Caution

Be on alert! If you are sleepy or have consumed alcohol don’t use the stove or stovetop.

Stay in the kitchen while you are frying, boiling, grilling or broiling food. If you leave the kitchen for even a short period of time, turn off the stove.

If you are simmering, baking or roasting food, check it regularly; remain in the home while food is cooking; and use a timer to remind you that you are cooking.

Keep anything that can catch fire — oven mitts, wooden utensils, food packaging, towels or curtains — away from your stovetop.

If you have a small (grease) cooking fire and decide to fight the fire...

On the stovetop, smother the flames by sliding a lid over the pan and turning off the burner. Leave the pan covered until it is completely cooled.

For an oven fire, turn off the heat and keep the door closed. If you have any doubt about fighting a small fire… Just get out! When you leave, close the door behind you to help contain the fire.

Call 9-1-1 from outside the home.

Cooking Appliance Safety

KEY SAFETY TIPS

Always use cooking equipment — air fryers, slow cookers, electric skillets, hot plates, griddles, etc. — listed by a qualified testing laboratory.

Follow the manufacturer’s instructions on where and how to use appliances.

Oct.

8–14,

SLOW COOKER

A slow cooker is designed to be left on while you do other things, even things outside of the home. However, there are few safety tips to keep in mind:

Keep flammable things away from the slow cooker. Make sure the slow cooker is placed where it won’t get bumped. If the lid gets dislodged, the liquid could boil away, which could cause it to overheat and create a fire.

PRESSURE COOKER

A pressure cooker is designed to cook food faster than a stovetop or oven. Because they uses hot steam and pressure, it is important they are used properly to prevent burns.

Place the cooker in an open space to give enough room for the steam to ventilate.

Never cover the steam release valve on the pressure cooker. Do not leave the home when using a pressure cooker.

AIR FRYERS

Give your air fryer enough space. The air vents release heat and need airflow.

Do not leave the home when using the air fryer.

Clean grease and food debris after every use.

Unplug and allow to cool completely before cleaning.

HOT PLATE, GRIDDLE, ELECTRIC SKILLET

Do not leave the hot plate, griddle or electric skillet when using the appliance.

Do not touch the surface of a hot plate, griddle or electric skillet, as it could burn you.

Unplug a hot plate, griddle or electric skillet when not in use and before cleaning. Allow the appliance to cool before cleaning it.

Information from National Fire Protection Association (www.nfpa.org)

CASTOFFS, ROGUES AND WINNERS

Play ball! During the 1970s, umpires called out the famous phrase to launch Portland Mavericks baseball games at Civic Stadium (Providence Park) in one of the most colorful chapters in the history of Portland baseball.

Although the renegade Portland Mavericks existed for only five summers, this uniquely memorable team will forever be etched in the history of minor league baseball. The Mavericks emerged onto the Portland baseball scene in 1973 with the departure of the Portland Beavers — the city’s long-time triple-A club — moving to Spokane. The Mavericks were owned by ex-minor league baseball player and former actor, Bing Russell, best known for his role as Deputy Clem Foster on the TV Western Bonanza. Bing was the father of well-known actor Kurt Russell, who unbeknownst to many, played for the Portland Mavericks their inaugural season — batting .229 in 23 games.

Initially, trading the triple-A Beavers for the single-A Mavericks seemed like a raw deal for Portland baseball fans; however, the Portland Mavericks became a surprise success. Bing Russell’s motto for the Mavericks — that it should be “fun” — rendered the game-time atmosphere at Civic Stadium circus-like and light-hearted. Russell was a trendsetter, being one of the first to promote minor league baseball with a focus on fun and entertainment.

As an independent team, unaffiliated with a major league franchise, the Mavericks recruited ex-minor leaguers and ex-big leaguers who were looking for an opportunity to revive fading careers. At the time, Mavericks were the only independent professional baseball team in the country, and despite the fact that they could pay players only $300 a month, hopefuls continued to arrive from across the United States each June to participate in Bing Russell’s tryouts.

Unlike many independent teams, the Mavericks were competitive in their single-A Northwest League. For five seasons straight, the Mavericks were not only competitive, but won a number of league titles. In 1973, this rag-tag collection of baseball castoffs ended the season with a 45-35 record, and won the NWL south division title.

year, the Mavericks went 50-34, finishing second place in the newly formatted NWL west division. In 1975 and 1976, the Mavericks won the NWL title, but in 1977 (their last year), despite earning the best record in franchise history (44-22), they lost in the championship game to Bellingham. It was a remarkable run for an independent team of baseball rejects and has-beens who, during the course of their short but memorable existence, faced major league prospects such as Ozzie Smith, Dave Steward, Rickey Henderson, Mike Scioscia, Pedro Guerrero, and Dave Henderson—all of whom went on to become big-time stars in the MLB.

Contrary to the Portland Beavers who struggled with attendance in the early 1970s, the Mavericks packed the stands. In three out of five seasons, the Mavericks’ attendance exceeded 100,000 fans. In 1977, the Mavericks attracted 125,300 fans in only 33 games, which remains the attendance record in the minor leagues for short-season single-A level.

By Robert Matsumura, Contributing Writer

Despite the Portland Mavericks’ short existence, their seasons were distinguished by crazy hijinks, creativity, and historic firsts. Among the memorable moments in Mavericks history was the banning of manager Hank Robinson from the NWL for assaulting an umpire. Another was the 1975 game in which player/manager Frank Peters rotated all nine players in the Mavs lineup to a new position each inning. Also, when Peters wasn’t playing or managing the Mavs, he was busy operating several local nightclubs.

off field while playing for the Seattle Pilots (a former MLB team who eventually became the Milwaukee Brewers). Despite negative reaction from the MLB commissioner who felt the book painted a picture detrimental to the sport, Ball Four was a massive commercial success, selling millions of copies worldwide. As a Maverick, Bouton, along with the Mavericks pitching coach Rob Nelson, came up with the idea of Big League Chew — a shredded bubble gum alternative to chewing tobacco—that was initially picked up and produced by Wrigley gum.

The Portland Mavericks came to an end in 1977 when the Pacific Coast League decided to return to Portland. Organized baseball at the time operated under the authority of the National Association of Professional Baseball Leagues. In order for the PCL to return to Portland, a deal had to be negotiated between Bing Russell and the PCL for rights to the Portland market. After months of hard bargaining, Russell ended up receiving his asking price of $206,000 — far more than the standard $25,000 compensation rate to relinquish rights to a city.

So remarkable were the Portland Mavericks during their colorful five-year run that Netflix produced the documentary The Battered Bastards of Baseball, which not only recounted their amazing history, but also the Mavericks’ influence on independent baseball in the ensuing years.

consisting of the Volcanoes, Mavericks, Salem Senators, and the Campesinos de Salem-Keizer.

So, when you’re driving down I-5 near Keizer, you may notice a baseball game in progress at Volcanoes Stadium, and it just might be the newly revived Portland Mavericks. And if you’re in the mood for some good old-fashioned entertainment, stop by for a game and cheer on the storied Portland Mavericks!

BATGIRL PENNY CLEMO

The Mavericks also made history by hiring Lanny Moss and Jon Yoshiwara as General Managers. Moss, hired in 1975, was the first woman to hold the GM position in professional baseball. Yoshiwara, hired in 1977, was the first Asian-American GM in baseball at the professional level. At the same time, the 22-year old Yoshiwara was an active player on the roster as well.

Jim Bouton, ex-New York Yankee pitcher who played for the Mavericks twice, may have been the most notorious of all the team’s players. His famous book Ball Four detailed Burton’s wild experiences on and

After a forty-five year hiatus, Portland Mavericks emerged again as a member of the four-team Mavericks Independent Baseball League of the Salem Metro Area, which plays at Volcanoes Stadium in Keizer. The league was formed by the Salem-Keizer Volcanoes, a previous minor league team in the San Francisco Giants’ system. After the Giants chose to sever their relationship with the Volcanoes, the latter chose to form an independent league of their own. The Volcanoes organization bought rights to the former Portland Mavericks and made them one of the four teams in their new league,

Let’s not forget the Mavericks’ bat girl, Penny Clemo, hired in 1975. The 12-year-old sixth grader from Portland was among some of the first girls to participate in Little League, as a lawsuit in June 1974 (for Maria Pepe and Kim Green) forced them to accept girls into their ranks. She played with fellow seventh and eighth graders and gained a reputation for being the toughest pitcher in the South Powell Little League, as well as hitting three grand slams in 1975. This set a precedent and proved that women belonged on the baseball field, not just in the stands.

“You probably think this world is a dream come true, but you’re wrong.” Based on Neil Gaiman’s book of the same name, it’s very much in the same vein as “A Nightmare Before Christmas” — dark and otherworldly. You’d think this is a Tim Burton lm but it’s not — it was actually the feature lm from Portland, OR-based LAIKA Studios, who went on to make “ParaNorman,” “Corpse Bride,” and many more. And it stands on its own! While de nitely dark, it’s also whimsical, deeply imaginative and always adventurous. In the movie, Coraline (Dakota Fanning) discovers a parallel world with an alternate family and friends — while fun at rst, it quickly becomes more of a nightmare. Also starring Teri Hatcher, Jennifer Saunders, Dawn French, Keith David, John Hodgman, Robert Bailey Jr. and Ian McShane, this is a great movie for the family. Rated PG for scary images, some language and suggestive humor.

“Why was I cursed with such idiot sisters?” A familyfriendly ‘90s classic, “Hocus Pocus” is one of my Halloween go-tos. Starring Bette Midler, Sarah Jessica Parker and Kathy Najimy as three Salem witches who are resurrected for Halloween, it’s a story which follows new kids Max (Omri Katz ) and Dani ( ora Birch), as well as Allison (Vinessa Shaw ), local witch expert and Max’s girlfriend, as they battle e Sanderson Sisters to the grave! Although ctional, it’s partly based on a true story — the three sisters were indeed charged with witchcra , one escaped while the other two were hanged. e movie, however, is pretty lightweight, fun and adventurous, including musical numbers and one-liner a er one-liner — it’s plenty funny for adults but silly enough for kids. It’s a mature PG due to being scary to younger children and some mature language — I would say 6 and older. Rated PG.

Who Invented the Candy Corn

“Oral histories identify the inventor of candy corn as George Renninger, an employee at Wunderle Candy Company in Philadelphia. Wunderle was the rst company to sell these multicolored treats made of sugar and corn syrup, according to the National Confectioners Association.”

https://www.history.com/news/candy-corn-invented

“Here’s Johnny!” Stanley Kubrick’s iconic horror-thriller is of course based on the Stephen King novel of the same name. While the book was twice as long as needed, the lm is as tight as you’d expect, starting o painstakingly calm and eerie until it builds to a horrifying and dramatic crescendo. Starring Jack Nicholson (Jack Torrance), Shelley Duvall (Wendy) and Danny Lloyd (Danny), this story follows the Torrance family as they agree to caretake the huge and remote Overlook Hotel during wintertime. If you’ve somehow never seen it, this is classic horror cinema — a mystery unfolding in a place that isn’t what it seems — and the seemingly ordinary family is anything but. It’s a masterclass overall in acting, directing and score — a must-see for Halloween. Teens and older only. Rated R for mature content, language and violence.

Stream these movies where available, or rent from your local movie store, library or rental kiosk.

“Coraline” (2009)

“Hocus Pocus” (1993)

“The Shining” (1980)

Sporting Smallmouth

Local rivers in top 10 for feisty brown bass

By Lucas Holmgren, Contributing Writer

Often thought of as a salmon and steelhead river, the Columbia has also become one of the top 10 smallmouth bass rivers in the world. The Willamette River is just as productive for those looking to catch bass.

Across the U.S. and beyond, smallmouth are a prized sportfish due to their capacity to hammer a lure, fight well for their size and even — to some — taste excellent. Although keeping bass is allowed on both the Columbia and Willamette, I wouldn’t recommend keeping Willamette bass due to the water quality of the river.

Where to Fish

Smallmouth bass move around river systems chasing prey and responding to water temperature. This is a basic run-down of a complex season behavior: Winter is the hardest time to locate smallmouth bass — often they are found in deep water and will not move far for bait. In the spring, smallmouth bass will start moving into back-channels, marinas and sloughs to find areas to spawn where water temperature is around the mid-50s. Fish along docks, looking for submerged wood, pilings and rock banks — you don’t even need a boat! In the Columbia, think of areas like Hood River, The Dalles and even the mouth of the Sandy River.

In the summer, you mostly want to target the main river currents. Look on a map for “points” in the river where land sticks out into the water, especially if they have rocky, gravelly banks. You can drive on either side of the Columbia River and fish along the entrances to marinas or the mainstem. Fall can be excellent as smallmouth bass will feed voraciously to stock up on weight before their wintertime slowdown. Ultimately, do not sit casting in the same place. Keep moving.

How to Catch

There are tens of thousands of hours you could spend researching how to catch smallmouth. Here are some basic ways to get started. Go to a sporting goods store and ask them to help you find a “spinning” bass fishing rod. Always bring at least two different types of lures! Ask a store rep for options for “crankbaits,” “grubtail jigs” and “spinnerbaits.” Also, the “earthworm” or “nightcrawler” will not only catch bass, but also bluegill, perch, trout and others!

Once you’re rigged up and have chosen an area — don’t be afraid to try the Portland Waterfront…shhh — simply head out to the bank and start casting. Cast out as far as you can, then vary your retrieve of the lure with fast, slow, occasional “jerks.” Every cast you make should be different.

Conclusion

As someone who has enjoyed catching smallmouth, I feel it is the most highly overlooked fishery in our area. I would encourage you to research more techniques through books, magazines and the internet. You may be surprised at how fun it is to catch smallmouth bass in the northern region of Oregon.

To see the author catching smallmouth bass on the Columbia River, just search “Columbia River Smallmouth Bass Angler West TV” on YouTube.

ABOVE: The author’s brother caught his first smallmouth bass while fishing Oregon’s John Day River. BOTTOM: This fish was caught in The Dalles on a white plastic shad imitation. A 15-minute stop yielded three quality bass very close to shore.

Meet Our Staff

Fall Upkeep

Avoid major problems while saving time, money and stress with quality maintenance

Remove Garden Hoses from Faucets

Leaving hoses attached can cause water to back up in the faucets and the pipes inside your exterior walls. If freezing temps hit, that water could freeze, expand and crack the faucet or pipes. Turn off any shutoff valves on water supply lines that lead to exterior faucets, and drain garden hoses and store them in a shed or garage. Your sprinkler system needs to be drained as well.

Seal Air Leaks Around Your Home

ALEX TRINIDAD

Meet Alex, Long Bros. Building Supply’s newest associate. He can assist you in finding exactly what you are seeking, as well as ring you up and load your purchases into your car. You can also find him restocking and organizing products in the store. When Alex is not working, he enjoys playing chess in downtown Salem and hanging out with friends, new and old. His favorite store items include snacks and cleaning supplies, and his bucket-list trip is Dubai. What a fun guy! Long Bros. is pleased to welcome him into the store family.

Grab a couple tubes of exterior caulk and make a journey around your home’s exterior, sealing up cracks between trim and siding, around window and door frames, and where pipes and wires enter your house. Preventing moisture from getting inside your walls is one of the least expensive and most important of your fall maintenance tasks. You’ll also seal air leaks that waste energy.

Clean Your Gutters

Clogged rain gutters can cause ice dams, which can lead to expensive repairs. After the leaves have fallen, clean your gutters to remove leaves, twigs and gunk. Make sure gutters aren’t sagging and trapping water; tighten gutter hangers and downspout brackets. Replace any worn or damaged gutters and downspouts.

Check Your Roof

Look for warning signs: shingles that are buckled, cracked or missing, and rust spots on flashing. Any loose, damaged or missing shingles should be replaced immediately. Black algae stains are just cosmetic, but masses of moss and lichen could signal roofing that’s decayed underneath.

Direct Your Drainage

Take a close look at the soil around your foundation, making sure it slopes away from your house at least six vertical inches over 10 feet. That way, you’ll keep water from soaking the soils around your foundation, which could lead to cracks and leaks.

Check Your Furnace

Schedule an appointment with a heating and cooling pro to get your heating system checked and tuned up for the coming heating season. Change your furnace filters, too. This is a job you should do every two months anyway, but if you haven’t, now’s the time.

Prune Your Plants

Late fall is the best time to prune plants and trees, when the summer growth cycle is over. Your goal is to keep limbs and branches at least three feet from your house so moisture doesn’t drip onto roofing and siding, and to prevent damage to your house exterior during high winds.

Check Your Fireplace

Using a flashlight, look up inside your fireplace flue to make sure the damper opens and closes properly. Open the damper and make sure it’s free of bird nests, branches and leaves, or other obstructions. You should see daylight at the top of the chimney. Check the firebox for cracked or missing bricks and mortar. If you spot any damage, order a professional fireplace and chimney inspection.