G GAARRYY & & CCHHEERRII’’SS BBIISSTTRROO LEARN HOW THIS HUSBAND AND WIFE TEAM HAS BUILT A SUCCESSFUL TUSCAN-INSPIRED COFFEE HOUSE
KKLLAAM MAATTHH W WOOM MEENN’’SS C CEENNTTEERR,, LLLLCC AANNDD KKLLAAM MAATTHH B BIIRRTTHH CCEENNTTEERR BRINGING COMPREHENSIVE CARE TO WOMEN IN THE KLAMATH BASIN
TTAALLEESS FFRROOM M TTHHEE B BEEAANN JOIN KOFF E. BEAN AS HE TRAVELS AROUND THE WORLD IN SEARCH OF THE HISTORY OF COFFEE
SSIIM MPPLLEE LLIIFFEE,, SSIIM MPPLLEE TTO OO OLLSS THE STORY OF URBAN HOMESTEADING FOR TODAY
FFRROOM MB BRREEW W TTO O YYO OUU HOW IS COFFEE MADE, ANYWAY?
Once upon a time, in a galaxy far, far away, I, Nesya Lev, existed as a child with a vivid imagination. I loved to read. In the sixth grade, rather than play on the playground, I could be found reading a chapter at a time from about four to six rotating books. More importantly, I could always be found scribbling a story here, a story there. Evidence of my story writing was found from earlier than sixth grade in the drawer of my grandparents hall storage. At the bottom of that draw was a story written by the seven year old me. I believe it was about Rainbow Brite or maybe it was just unicorns; to this day, however, fantasy writing is certainly a favorite. In any case, I have always been a reader and writer. After all, it is what I love to do! That being said, the question that everyone is asked, was asked of me: What do you want to be when you grow up? At first I thought I wanted to be a lawyer because that was what a cousin did, then I wanted to work in business, then psychology; but during my education I continued coming back to writing. My soul knew what I wanted, and when I finally realized that I wanted the same thing, I dug in with my heels and went full force. I completed my Bachelor's of Arts in English Creative Writing with National University in early 2012. After a short break, I began pursuit of my Master's of Arts in English Creative Writing-Fiction Concentration in the fall of 2012. I should be done in 2015. With all that education under my belt, I plan to work in the writing field one way or another. Fulfilling the dream of being published is definitely a proud moment. The 13th Floor facilitated in that dream by publishing my essay, "Gobble, Gobble." Then two months later they did it again when they published, "Snowballs at Christmas." Finally, when Rebekah Dodson offered me the position of Assistant Editor with The 13th Floor, another dream was realized: actually working in the writing field, not just writing in it. Good things do come in threes! However, my proudest achievement has honestly been my soon-to-be-thirteen-year-old twin girls. They soak up knowledge like it is water nourishing a field of crops. They are also avid readers, and they write wonderful stories, too; but they also express themselves in art and cooking. I don't restrict their creativity and their love of learning is payment enough for selecting this path in life. I look forward to much more to come! Maybe I'll even try some coffee... In October 2013, Nesya was offered an opportunity to write for The 13th Floor. Since then, she has written numerous articles for us and was invited to be part of our editing team in January 2014. She is a valuable member of our team and we are proud to have her excellent writing and editing services on board. Help us welcome our new assistant editor of The 13th Floor! We’re glad to have you, Nesya! -- Staff
Tales from the Bean: The Historical Journey of Koff E. Bean Roasted to perfection: A Klamath Falls Original Home is where the Homestead is Gary & Cheri’s Bistro: A little Taste of Home Miracles created Naturally: Klamath Women’s Center, LLC and Klamath Birth Center From Brew to You: How is coffee made, anyway?
The 13th Floor is a subsidiary of Steel Quill Rising Publishing, Inc.
Staff:
REBEKAH DODSON SENIOR EDITOR
NESYA LEV ASSISTANT EDITOR
ELLIE ANSENSUER COPY EDITOR
CAROLA ROUFS MEDIA CONSULTANT
MELANIE MCCLELLAN CONTRIBUTING WRITER
TRACY FIELDS CONTRIBUTING WRITER
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This edition Koff E. Bean has agreed to take us around the world in search of coffee. Where did it start? How did it become such a popular hot (or cold!) beverage in the United States? The Pacific Northwest? Oregon? Join our little guy and discover answers you never knew about the world’s famous drink.
After a little research and trying to decide where to start, Koff E. Bean decided to start as far back as he could find where coffee got its beginning. He first traveled to Ethiopia, where the coffee bean was discovered by a goat and a herdsman in the province of Kaffa, which is actually how “coffee” got its name. Older monks in the area called it the Devil's brew, but a young rebellious monk made it a drink by mixing the roasted berries with water. Coffee has been used for many things. From a drink to a candy and even to a medical prescription, it seems that these little green seeds are one of the world’s most versatile beans. Koff discovered that in 850 AD, on the other side of Ethiopia, ingenious people mixed the beans with a type of butter and made energy bars to take into battle. The locals even shared with Koff how similar bars are eaten now in present day. About 250 years after the discovery of coffee, Koff E. Bean learned that Arab traders brought this stimulating fruit to what is now modern day Yemen and there coffee drinking was actively encouraged. It even caused kaveh kanes to be opened in Mecca, quickly spreading throughout the Arab world, and to this day, coffee shops can be seen on nearly every corner of the street in countries like Egypt, Morocco, United Arab Emigrants, and Turkey. Soon they became hotbeds of political activity and both coffee houses and coffee drinking was suppressed. Throughout history, governments have tried to regulate coffee, thinking it was the cause of all their problems. Koff shakes his head at the memory of learning that information. As Koff prepares to leave the Middle East, he sets his sights on the New World.
Where will Koff continue next?
Gary and Cheri opened their Bistro on Main St. across from the courthouse a year ago, with a goal in mind: to serve people in the community with their unique quality items. Learn how this Tuscany style bistro has been holding its own since day one.
It’s a busy day at the bistro. Lunch starts early, with clientele from around the downtown area flooding the small coffee shop as early as 10:30 in the morning. Construction workers, day laborers, lawyers, and courthouse personnel can all be seen mingling at the counter of this Tuscan-style café. The espresso machine sputters rich foams of coffee, while the creamy potato cheese soup simmers nearby. Caramel apple empanadas wait patiently in their case for the next customer to gobble them up. Fragrant and sweet BBQ chicken and Stromboli are prepared with a careful hand, homemade recipes dating a few generations back. Gary and Cheri start their days at the bistro when the sun is creeping over the hills. The homemade BBQ sauce is poured over fresh cut, local chicken, and slow roasted in the wee magenta hours of the sunrise. Pastries are prepared and await the first lucky customers of the day. Flaky sheets of Stromboli are folded with tantalizing Italian ingredients, from pepperoni to the immensely popular ham and cheese. Even huge breakfast burritos are completed here, with salsa to compliment. It’s no wonder that Gary and Cheri’s establishment specializes in a variety of goods for their customers. With a background in Italian and Chinese restaurant management, Gary is no stranger to providing an array of choices. “We came up with what customers want, not what we wanted,” Gary said. He mentioned that his best selling lunch option was the Stromboli sandwich, which he described as “an open calzone sandwich, less gluten and more pastry than a pizza crust, topped with traditional ingredients such
as ham and cheese.” Most days, they sell out faster than they can be prepared. When asked what they loved most about their establishment, Cheri reported: “We love keeping it in the family. Our son works with us and we all get along well; we are very close knit.” Cheri also mentioned the idea of not having a boss – of being able to set their own hours, and putting pride in their work. Gary has a real emphasis on the quality of their products. “You can’t just plop money and ideas down and expect them to work,” he said. Gary is a believer that with the rise of downtown area coffee shops, their corner place is an enhancement. In the last year that they have been open, they have worked hard to provide what their customers wanted. They also love being able to serve the Klamath Basin. Long time residents, they especially have a passion for this community. Cheri’s eyes lit up when she talked of her enjoyment of the “small town life” – what she called an opportunity to relax with the great outdoors right around the corner. She also enjoys that Klamath Falls is a place of no traffic, lowered stress and anxiety, and family oriented. On top of running the bistro during the day, in the afternoon and nighttime hours Cheri is currently working as a CNA caregiver in the community, to provide assistance to those that need it.
A couple with an immense range of talents, both Gary and Cheri also have a past history with the local manufacturing companies. This is reflected in the décor of the bistro, which they painted in rustic reds and accented with soft browns, in true Tuscan fashion. A beautiful depiction of Lake of the Woods, painted by Cheri’s brother, adorns the wall above tables that Gary handmade himself. The painting is a connection to their love for the Klamath Basin, but the old-world decoration reminds diners of a nostalgic coffee shop on the streets of Venice. Bright red flowers ad a very homey touch to each of the tables, which invite customers to sit a spell. So what’s in store for this little Bistro across from the courthouse? Gary would like to eventually open for special events, perhaps weekend dinners. Judging by the delicious homemade sauces, soups, and carefully mixed mochas, this would be an event to look forward to. Gary and Cheri certainly have a passion for the Basin, a desire and drive to offer special high quality choices to their customers, and Passion, unique products, and a heart for the community can go a long way in this business. Gary & Cheri’s Bistro 404 Main St #2, Klamath Falls, OR 97601 (541) 205-6419
For centuries, coffee was boiled and the beans were eaten. But the expansion of the new world changed how coffee would be served forever.
From the time of its discovery nearly 800 years earlier, Koff learns of how coffee spread across the globe in just a few centuries. With the opening of trade routes in the 13th century, coffee spread like wildfire. It went to Indian, it settled in China, and it was especially a big hit in Europe. Countries like Italy and the United Kingdom took coffee and made it their own. He found that in England, the coffee was weak and taken with a lot of cream and sugar, which always came in cubes. In Italy, they used biscotti cookies and milk in their coffee in the morning, and stronger coffee through the day. Finally Koff spent some time in the bistros of France, where he learned that the percolator was invented by a metal-smith, Sir Benjamin Thompson, who was even later given a Count-hood for his dedication to mankind. But how did coffee make it across the pacific, and why is it so important to our culture here in America? Coffee came to the Americas with the first souls to step on the beach, with shipments reported on the Mayflower in 1612. But with American soil more suited to grow tobacco instead of coffee, it didn’t take off right away in Virginia. The humid climate was perfect for tea leaves, with the early British settlers preferred anyway. So Koff decided to investigate South America, where most of the world’s coffee is still produced today. Koff learned that coffee had been introduced to Columbia in the early 1700s by Jesuit priests. From After the "Thousand Days War," Columbians turned to coffee for their salvation. Large plantations, railways, and the Panama Canal allowed Columbia to reach areas otherwise unfathomable. By 1905, Columbia exported five hundred thousand bags of coffee, and only ten years later it doubled! This Columbian coffee was important and soon became both and European and American favorite. Boston became one of the world’s biggest imports of coffee from Columbia by the 1750’s. And then, it changed the world.
That’s a lot of coffee!
Jeanne Stagner, CNM NP MSN, opens a new clinic in town, Klamath Women’s Center, LLC. Find out more about Klamath’s Certified Nurse Midwife and her comprehensive care for women of all ages and stages.
Jeanne Stagner, CNM NP MSN, knows babies. Babies have been her life for the past 30 years, when she first began as a midwife. Since then she has traveled around Oregon and parts of the Southwest, helping mothers and delivering healthy babies. She provides a memorable birthing experience for families, which include both natural birth as well as water birth. Originally from Klamath Falls, Jeanne has spent the better part of the last decade trying to get back to her roots. Her father is one of Klamath’s own, an honored OIT Golden Owl, class of ’63. Jeanne remembers fondly her childhood here in Klamath. From days spent outdoors to time spent with her grandparents, she has always loved Klamath. The thrill of this high desert climate, the offer of the fresh outdoors, and the crisp snow and cool summer nights have always made her feel welcome. “It’s always been home, always felt good,” she said. In the time Jeanne has spent away from Klamath, she has built a name for herself as a successful midwife. She spent time in Woodburn, Oregon, serving with the National Health Corps Service. During her time in Arizona, she served a position with the Arizona Licensed Midwife Advisory Committee, as well as the Arizona College of Nurse Midwives. During this time, she worked to pass her craft on to others, including instructing midwife courses. She is currently in the completion stages of her PhD dissertation for Healthcare Innovation (focus on Midwifery) from Arizona State University. Jeanne is also a woman of many talents. Among her educational pursuits, she is also fluent in Spanish, making her a unique asset to our community. As a nursing instructor in the past, she had a desire and a drive to see them succeed. When her students complained of a lack of realistic models as part of their studies, Jeanne took the initiative and developed her own. Using her talent with carpentry and quilting, she built a fabric based, metal framed, life-like simulator of a female abdomen in order to help her students. “I just wanted to see them succeed, so I did whatever I could to ensure that,” Jeanne said. We were amazed to find out how great it was to sit down and talk to Jeanne about her new clinic, Klamath Women’s Center, LLC. She was very easy to talk to and loves to laugh, all great qualities that every nurse should possess. But more importantly, she’s all about family, and treats her clients as such. Her laugh is contagious and she listens to concerns with an empathetic ear, making her very comfortable to be around.
She really knows her babies, and she wants to get to know Moms, too. On February 15th, 2014, Jeanne opens the doors to her new clinic, Klamath Women’s Center, LLC. She a Certified Nurse Midwife in Klamath Falls that also offers maternity care, as well as provides Primary Care for all women, all ages, and all stages. What an amazing opportunity for Klamath! The American College of Nursing reports that over 20% of Oregon births are performed by midwives. With over 850 births in Klamath every year, it’s important that expectant mothers have a healthy and safe alternative to traditional hospital births. Klamath Women’s Center, LLC, isn’t your grandma’s OBGYN, nor is it a typical maternity ward, with bleached sheets and white washed walls. It’s an opportunity to provide a unique birthing experience, a change to bring a miracle into the world naturally, and to do it surrounded by the family. Each appointment with Jeanne at the Birthing Center is unique and tailored to each mother’s needs specifically. The initial visit is between 60-90 minutes, and includes a full family history and thorough physical. During this time, mothers have the opportunity to get to know Jeanne, and her service, as well as Jeanne is able to develop a plan for each mother on an individual basis. The American College of Nurse Midwives report that the less intervention in a pregnancy (unless absolutely medically necessary) the more low risk the pregnancy will be. With the help of Jeanne’s services, mothers make happy babies, and happy babies create happy mothers. Jeanne also provides personal services that can’t be found anywhere else in Klamath Falls. All visits are tailored specifically around Mom – Jeanne will work with your schedule, even if it’s outside the normal 9-5 hours that most doctor’s offices adhere to. If requested, she will attend home births. One of the best things about this clinic is the level of intimacy it provides for a memorable experience.
Jeanne believes in comprehensive post-partum care; after all, the guide of a midwife doesn’t end after birth. During the first 2 weeks of the post-partum period, Jeanne spends her days with house calls. Jeanne schedules frequent follow-up appointments in the home as well, from 24 hours post-partum to 3 days, and then two weeks; and remains available on call any time day or night for the mother’s needs.
So whether you are one of the 850 expectant mothers in Klamath, or thinking about adding to your family – or maybe you just need a check-up – come see Jeanne Stagner at Klamath Women’s Center, LLC. Space is limited to only 4-6 expecting mothers a month, and she will book up fast. Her years of experience and personable nature will make take your birthing experience to a more intimate nature, when you experience Mother Nature at her best. For more information, visit Klamath’s Women’s Center on Facebook. They are located at 1900 Main St, Suite B, in the Rookstool-Moden Realty Complex. For questions, call 541-887-8321.
Coffee had been in America for nearly 200 years when it changed the course of history. In 1773, a group of revolutionaries tossed crates of coffee into Boston bay, creating the first a chain of events leading to American freedom. Since then, America has been the trendsetter in coffee traditions. From decaf to the espresso machine, learn how this beverage is still changing the world today.
Traveling up the coast to Boston, New York and Philadelphia. It was a keen memory for Koff that many Arabian and French governments had tried unsuccessfully to shut down coffee houses in the past to ward of political uprises. It was no surprise, when Koff E. Bean learned that the Boston Tea Party of 1773 was planned in a coffee house called The Green Dragon, which still stands today, proudly serving the same type of coffee our forefathers drank while they planned the revolution. Up until this point in the history of America, both tea and coffee were equally favored. But, with the protest of "no taxation without representation," a large shipment of tea was dumped into Boston Harbor. At that point it became unpatriotic to drink tea and coffee flourished. Coffee became the drink of America, a representation of American values and freedoms, while in places like England tea remained a favorite beverage at "tea time." While coffee houses flood the streets of the east coast of America, Koff kept hearing rumors about more coffee out west. So he set off traveling‌ avoiding any natural bodies of water, of course. His first stop was at the Maxwell House hotel in Nashville, Tennessee. There Koff E. Bean discovered that about twenty years before, Joel Cheek named his coffee brand after the hotel, a James H. Nason was the person who patented the American percolator in 1865. Such interesting information had Koff wondering if France had a problem with America steam rolling their invention?
Coffee Changes the World!
Nonetheless, simply staying in a hotel that had such rich history with his ancestors, where even a President had a part in an advertising campaign, pleased Koff.
His journey had thus far been so exciting that he could barely wait to get to the West Coast. However, in the meantime, as he enjoyed a relaxing few days, Koff E. Bean began to wonder about decaffeinated coffee. As he was leaving the hotel the next day, Koff saw a brochure in the lobby about decaffeinated coffee. He picked it up and began to read, surprised to learn that decaf came about as an accident. Supposedly, a shipment of coffee from Nicaragua was exposed to water extracting the caffeine. The coffee was left with a salty taste so Ludwig Roselius and Karl Wimmer figured out the process to remove using steam and a chemical bath. Koff shook his head and shrugged, putting that brochure back down. It was distasteful to his pallet to think of what chemicals were used to make his decaf cousins a little flat, all in the name of killing caffeine. But Koff was glad to learn that the caffeine would go on to enhance different products and be used in labs all over the world. Between the chemistry, hybridization, genetic engineering, and mutation, decaf is a more important coffee that anyone has ever realized. Slinging his bag fully over his shoulders, Koff looked toward the doors of the hotel and thought, "Travel on!"
Koff E. Bean decided to take the bus to California. During the days of travel, which had begun in Tennessee, he did a bit of research on his laptop. Around the same time that decaf coffee was accidentally discovered, the espresso machine was invented and two years later it was improved upon by Desiderio Pavoni. He knew that the bitterness in coffee came from the steam and high temperature on the grounds. His machine brewed coffee at 9 BAR pressure and 195 degrees. Pavoni was a success and that was a good thing because in 1920, with prohibition on alcohol, coffee sales essentially exploded!
By the 1940s, instant coffee (coincidentally Maxwell House was one brand) became packed in soldiers kits in World War II and the espresso machine evolved yet again into cappuccino, a coffee brewed at a higher pressure with a layer of cream on top. When the bus stopped in San Francisco, California, Koff E. Bean decided it was time to visit an old school coffee shop that was reminiscent of the old beatnik days in North Beach. He learned that these places would be hotbeds of philosophical and political discussions that challenged tradition. It reminded Koff about what he learned had happened in places like the coffee houses of Mecca. And it made him think, how did this become a popular occurrence in Oregon? He set off to find out.
Shiny espresso machines are now a common sight at any bistro or breakfast house. But how do these machines work? Which ones do we have here, locally? Join local business owner and artisan of MM Designs, Melanie McClellan, as she discusses the espresso machine. How it started, and how it works, and how it made coffee more popular than ever.
Espresso consumption in the United States has increased so dramatically over the past few decades, that it has become an integral part of American culture. Koff E. Bean has traveled the world and discovered coffee has its origins from Arabic and European countries. However, espresso has only been around since about the 1920’s. Today, you can find espresso stations everywhere from grocery stores, truck stops, and restaurants, to book stores, malls, and theaters. In the 1970’s, there has been a rise of random corners and carts around cities and towns of all sizes, and the idea of a coffee shop changed for all time. Coffee can literally be eaten, boiled, steamed, pressed, and poured through cloth. The amazing liquid of good doers everywhere is very versatile. And most people don’t stop to think about how espresso gets from bean to cup. In short, espresso is concentrated coffee, so whether you are a connoisseur, or a caffeine addict, chances are that you’ve had this dark brew in one form or another. While first recorded accounts of discovering the coffee plant originate back thousands of years, the concept of espresso is fairly new, making its appearance in history in the mid 1880’s in Europe at the apex of the Second Industrial Revolution spurned by the increasing availability and use of stream run machinery. The first espresso machine was built and patented by Angelo Moriondo of Turin, Italy, who was granted a patent in 1884 that described his invention as “new steam machinery for the economic and instantaneous confection of coffee beverage.” A short time later, mechanic Luigi Bezzera of Milan, patented improvements on the machine and then in 1905 sold the patents to Desiderio Pavoni who founded the “La Pavoni” company and began to produce the machine commercially. As described by Bezzera’s patent, the espresso machine, in essence, was to “prepare and immediately serve coffee beverage.” For thousands of years, the methods of roasting and brewing coffee have varied by culture, but it wasn’t until Pavoni’s commercial production of the machine that made it possible for coffee shops to sell coffee in a more efficient manner. Simply put, with less water and without the need to wait on traditional steeping, or brewing, espresso could be produced in a shorter amount of time, thereby appealing to consumer because of its convenience. The espresso machine delivered a shot, or approximately one ounce of coffee, to the consumer with the same amount of caffeine as regular brewed coffee, but with a more concentrated and robust flavor.
There are four main types of espresso machines with varying mechanisms. Steam-driven, such as the first machines patented by Moriondo and Bezzera, are still used today as low-cost consumer machines as they don’t require any moving parts. Piston-driven machines, as pictures on the right, were developed in Italy in 1945, use a level to force heated pressurized water through the grounds by pulling a long handle. This is where the terminology of “pulling a shot” comes from. Believe it or not, this is actually a popular type of machine fond on the East Coast of the United States.
Pump-driven machines, introduced in 1961 and shown on the left, are now the most popular, used in espresso bars, and also the type you are most likely to find in homes. The higher end ones are usually directly connected to the plumbing, while the lower end, and more common household machines, have a water reservoir. While there is further variation in the boiler method and degrees of automation, the concept remains the same in forcing heated water through compacted coffee to create a single shot of espresso at a time. This is the type of machine used at various locations around town, such as Green Blade Bakery, Matteo’s Coffee House, Gary and Cheri’s Bistro, and Leap of Taste. Air-pump machines such as this one, only recently patented in 2005, use compressed air to force hot water through the coffee grounds. As opposed to models that rely on electricity, this system is light and potable, so focuses on personal convenience and use rather than commercial distribution.
For one last method for an in-home espresso, there is also the “moka pot,” more commonly found in Italy, Spain and Portugal. You may recognize this as the silver stove top kettle with a twist off water reservoir. This method differs from other espresso extraction methods as the brew is under substantially lower pressure and uses higher temperature water. However, this method can also produced quality shots and has the added benefit of not relying of electricity. A good barista, Italian for bartender, is always practicing pulling the perfect shot, which depends on a variety of factors. The type of bean used, the coarseness of the grind, how loose or compacted the coffee is when water is applied, the temperature of the water and how long the water is in contact with the grounds. In general, with regular household coffee, water is heated and dripped down on loose grounds and seeps through a filter into a pot. With espresso however, heated water is forced through compacted grounds creating a more compact brew with less liquid. Finally, here’s a quick guide to recognizing a good espresso:
Under-extracted espresso means that the coffee grind was too fine. This causes water to dwell in the grounds too long and draws out negative attributes, such as bitterness. It will also look burnt on the edges. With an over-extracted shot, in which too coarse a grind is used, water flows too quickly through the grounds and yields a light brown, weaker shot. Perfect extraction should be a deep red brown, and the crema, or coffee foam, should reach the edges of the cup.
In the United States particularly, shots of espresso are then added to steamed milk and other flavorings to create a variety of beverages such as lattes and mochas. This may disguise the quality of the shot, so if you are in the search of the perfect espresso, make like an Italian and take it straight up. How will you take your espresso? Cream and sugar? Shot of vanilla and almond? Skinny, or whole milk? With a coffee shop on every corner, stop in and enjoy one today. -- M.M.
Coffee has never been more important to the Pacific Northwest. From Juneau to Seattle to Portland, coffee shops line nearly every street. Follow Koff E. Bean as he gets a little closer to home with the history of coffee.
All the information about the history of coffee and the coffee bean had thus far been quite interesting! Especially since it changed the history of America after the Boston Tea Party. Many different countries and entrepreneurs have contributed to the rise and success of coffee. He learned that modern day coffee culture got its start with the hundreds of coffee roasters and houses between Portland and Seattle. Several retail chains that got their start in the area and flourish in many shops along Pike’s Place and other area. In Seattle, there are shops that cater to almost everyone. There are ones for teenagers, with industrial dubstep rockin’ the windows, and he remembered Dutch Bros coffee back home. A few shops were for college student hangouts, and all he could think about was the lemon bars at Matteo’s by the college. The fireplace laden atmospheres for the retired were relaxing, but he remembered he was out of time.
Koff prepared for the next leg of his journey: an Alaskan cruise. He was still reeling from the shock of the difference in coffee connoisseurs in the Northwest, but was curious what Alaska would offer. When he debarked and headed to some coffee on the coast, one of the young barista’s explained to him how common coffee is in the Northwest. Despite recently learning about the Pacific Northwest as a coffee culture center of the United States, Koff was
surprised to learn about Alaska actually having more coffee shops than cities in Washington and Oregon, with about 3 per 10,000 people, while Washington and Oregon only offered an average of 2. He thought it made sense that Alaska had more shops per capita. They probably needed the coffee to help stay warm there. Koff’s cruise landed him on the Oregon coast, where he grabbed the freshest seafood he had ever had, and headed to Portland, Oregon. When Koff E. Bean arrived, it was late. Instead of resting, then waking up and drinking a cup of joe like any other normal being with their nose to the grind, Koff went right out into the coffee scene and filed away more coffee history. Unlike the regular coffee shops of the east coast that seemed few and far between, Portland shops were a different experience entirely. Koff went down to Beaverton and check out a few places. Instead of the working suit and collar man, like in Boston, and the day laborers and families in Tennessee, there was a whole new crowd. In Oregon, coffee is more traditionally served at night, as an after dinner treat. All the coffee shops he visited also had a new addition: live music and live mike nights. He stopped to sip a mocha while listening to some particularly moving poetry.
It was all very reminiscent of home. He couldn’t get back to experience soft rock at Leap of Taste, or crooning songs at Matteo’s Coffee House. His travels only reminded him of home. This history was very enlightening and as the cruise ship began final docking procedures, Koff E. Bean smiled. He was glad to have undertaken this incredible journey. But his last stop led him over the river and through the words to a little sleepy hallow with some of the best coffee in Oregon, the place he called home. Klamath Falls.
Klamath Women’s Center, LLC is a new women's healthcare practice in Klamath Falls, Oregon. We offer complete women's healthcare including prenatal care, birth, newborn care, family planning, annual exams, paps, and primary healthcare for women.
Klamath Women’s Center, LLC Jeanne Stagner, CNM NP Certified Nurse Midwife, Nurse Practitioner www.KlamathWomensCenter.com 1900 Main Street, Suite B Klamath Falls, OR 97601
Se Habla Español
We are located in the Rookstool-Moden Realty building on the south side of Main Street at Division Street.
(541) 887-8321
Welcome to the wide world of urban homesteading. Join Tracy Fields as we look at some of the reasons why this new trend is taking over the backyards of cities and towns all over the nation.
“You will not find movie stars on this set, but we do have our own cast of characters and enough daily dramas here on the Urban Homestead model to be more than interesting. And it's a REAL reality show, not Hollywood manufactured and scripted. The Urban Homestead model is on a completely opposite spectrum to the hustle and insanity that surrounds us.” -The Urban Homesteading Journal Homesteading is a lifestyle of self sufficiency. It is characterized by subsistence agriculture, home preservation of foodstuffs and it may or may not involve the small scale production of textiles, clothing and craft work for household use or sale. Homesteading movements date as far back as the Roman Era, it has also been mentioned in Asian poetry. A new term of “Urban homesteading” sprouted during the late 1990’s. Followers of the homesteading life deny social and government assistance, and prefer a life of self reliance and independence. New laws and community rules make it more difficult for would-be homesteaders to start out on this venture. However, it is up to the free people to change these laws and restrictions to become more amenable to a self sustaining lifestyle. Our grocery store food is filled with pesticides, fungicides, Genetically Modified Organisms (GMO’s), steroids and unpronounceable words and poisons. Farms are no longer family businesses but huge multi-million dollar corporations at the mercy of Monsanto or Bayer. Grocery bills are as much as a monthly mortgage payment. People are coming to realize that they want a healthier, cheaper and more frugal alternative. People are returning to their roots; growing their own non-GMO food crops, raising beef, milking animals and a multitude of meat and animal activities. The list goes on and on as to the items that can be made and/or grown at home. Homesteaders are generally frugal, hardworking, practical people who want to just get back to a simpler way of life. Personally, I just want to be more self reliant and less reliant on a government who creates plastic food or scientifically “enhances” food. There are chemicals in our foods, soaps, cleaners and even our clothing that I can’t even pronounce. Scientists are wreaking havoc on a natural system and causing other systems to collapse. You may
have heard the term GMO but not sure what it stood for. Is it a good thing? A bad thing? A GMO is a genetically modified organism whose genetic material has been altered by using genetic engineering techniques. Organisms that have been genetically modified include microorganisms such as bacteria, and yeasts, insects, plants, fish and mammals. So, in a nutshell, scientists took the DNA of an organism and “tweeked” it. I find that just a bit frightening personally. 20 years ago we didn't have these weird allergies or illnesses that are sprouting up everywhere now. But now, we have GMO’s. Conspiracy theory? Maybe, maybe not. I don’t want to put my life in the hands of some scientist playing God. Folks are dispelling the myths created by these giant corporations that growing your own food is dangerous and unhealthy. Canning is no longer a thing of the past that you helped your grandma do; it has made resurgence in popularity and people by the hundreds and thousands are taking classes from gardening to beekeeping to canning. They are feeling the drive to become self sufficient and rulers of their own kingdoms. When most people think of homesteading, they picture some small, ramshackle shack with no electricity, running water and not even a wash machine. There are 12 kids running around the yard barefoot, and a tired looking woman with a baby on one hip. This is all a myth; it is perfectly possible to be a homesteader in this day and age while holding a full time job, have a nice home, and “gasp” running water and electricity! It all depends on how far you want to take your homesteading experience. Of course you can go out and purchase 20 acres of wilderness and build that cabin, living off of the land and be the ultimate homesteader; but most of us like our luxuries just a little more than that. Homesteading is something that our government frowns upon. They do not want us to eat what they feel are unsafe and unsanitary foods according to the FDA and USDA. In last edition of The 13th Floor, we covered the consumption of raw goats milk you may remember the statement from the USDA regarding the consumption of raw milk as being “unsafe, dangerous and bacteria laden.” If this statement were truly the case, we would no longer exist on this planet. All animals and humans would have disappeared hundreds of years ago because this is how we started out, ingesting raw milk from our mothers. Here in Klamath County, we have very reasonable codes for homesteading. Even though you may reside
in the County you may also reside in a subdivision with very restrictive county code and regulations (CC&Rs). County code on livestock is as follows: 2 large animals per acre, the definition of large animal being horses, cows, goats, pigs, sheep and llamas. And 24 small animals per acre which includes but is not limited to chickens, geese, ducks and rabbits. So for the small homesteader with 1 or 2 acres, it is feasible to be completely self-sufficient, providing your own milk, meat, and produce. On the other hand, there are CC&Rs in communities that have severe restrictions on growing produce and having farm animals. This is where you need to get involved in your community, and talk to your neighbors to change those restrictions. Let’s look at some of the questions I have received about urban homesteading: My neighbors will complain about the smell of animals/produce. A lot of people are under the presumption that farm animals are unsightly, noisy and smell bad. This is not always the case; a small well managed farm doesn’t have any more odors or noises than people who have dogs. Contrary to popular belief, you don’t have to have a rooster to have your chickens lay eggs. And yes a rooster is going to be a bit noisy so forego the rooster and stick to a few laying hens and that will solve your egg problem and your upset neighbor who likes to sleep in. Properly built and maintained animal housing is not any smellier than your neighbors’ yard that is full of dogs and their mess. An urban farm is typically cleaned weekly and properly disposed of in a compost pile, so farm animal refuse is not an odor causing problem. I personally enjoy cleaning out the pens; it gets me outside in the fresh air and it gives me some exercise, so it really is a frame of mind. I don’t have anyone to help me, and this is a big task. One of the best benefits of homesteading is the value of work ethic. Got kids, neighbors, nieces or nephews? Put ‘em to work! Mucking out pens usually works to straighten them out and teach them the value of a hard day’s work.
I’ve love to raise animals, but they are always so disgusting! Pigs are just one example, of an animal that have been given the reputation of being dirty completely unfairly. Pigs are very clean, and if their pen is cleaned regularly you would see that they aren’t any dirtier than any of the other animals. In fact, pigs thrive in cleaner conditions.. A compost pile managed correctly will not stink at all and will provide you with glorious, loamy soil just perfect for those vegetables that you are going to be growing. You can also add this as a top dressing to those beautiful flower beds where you will also have herbs for your dining pleasure. I feel it bears repeating that if the pens and the compost pile are not properly managed you will have an odor problem that the neighbors will not enjoy, and you may not like it too much either. That being said EVERYTHING has an aroma, the neighbors dogs smell and so will your animals; how much depends on you. So what kind of animals should I raise, then? Chickens and pigs are a good place to start, and milking goats pr cows can also be a good idea. Generally a laying hen will produce 1 egg per day. So then 3 -4 laying hens will lay 3-4 eggs per day, it doesn’t take very long to have a dozen eggs and pretty quickly you are giving eggs to your friends and family members. If you are up to butchering your own chickens, you can get a few meat birds to raise and butcher over the spring and summer months. Raising one pig throughout the spring and summer months to be butchered in early fall, should provide you with enough pork to last a year. Usually, you want to butcher when the pig is around 250 to 300 lbs, but that can vary. As for your fresh milk supply, I cannot say enough about goat's milk. It is healthier than cow's milk, and people who are lactose intolerant can usually have goat s milk with no side effects. If cow milk is your preference, consider a mini-breed of cow as they will be easier to manage. Rabbits can be an option, for their meat and fur. They are not hard to raise and the term “breeds like rabbits” is earned for r reason, as they have big litters often. It would not take long at all to have a steady supply of fresh rabbit meat on hand and maybe some to give to friends and family. The furs are
rather nice to cure and make all sorts of crafts out of. I don’t have enough room for animals, but I really want to make honey, is that pretty easy? So now we will enter my personal favorite for the small homesteader: beehives! Two hives will pollinate your garden, your neighbors, and their neighbors and will also provide you with gloriously wonderful raw honey straight from the hive. If you have never tasted raw local honey you have missed out on one of God’s greatest gifts to mankind. Not only is honey delicious, but it is also loaded with so many different benefits to people. The health benefits are too numerous to list in this article, but I promise that will be in an upcoming article. The initial cost is rather daunting, but after that first investment you really don’t have much to put back into it. What about a garden? I don’t even know where to start. Really, all you need to do is prepare an area of ground by removing all existing plants, amending with your compost (or you can purchase compost). Some people till this in, others just mix it in with a rake. Purchase your seeds, plant them according to the directions on your seed packets (please purchase only GMO free seeds), water, weed and ultimately harvest. There is nothing better than the flavor of home grown…… well anything really. Meat, eggs, milk and produce have flavors that you never realized food could have. Now, while this all seems a little daunting, you can start with baby steps. Don’t jump in all at once; it will overwhelm you quickly if you do. Start with your garden plot for the first year, then decide where you want to put pens, or take some classes and read a few books. Talk to people who are already homesteading; talk to the folks at your local nurseries. There are nominal costs at replacing some items as they wear out, but as long as your hives survive then you really just have a little time and labor and of course the reaping of the benefits. I don’t know, I’m really busy. I work full time, my kids have sports, and I just don’t think I can invest a lot of time. I work 40 - 60 hours weekly, and my husband works 40 hours a week. We run a household full of sports, and school activities and different functions
for all of us. We also have horses, chickens, goats, dogs, and beehives. There are also a small fruit orchard, berry bushes, and a garden. Yet, I still find the time to make our laundry soap, our bath soap, our dish soap, and make a lot of my own crafts. I also take community courses that are offered through KCC and I am also a member of our local bee club. So it is possible. It just takes careful time management and a commitment to helping your family eat better! I am disabled and it’s really hard for me to do all this work, but I really want my family to eat healthy. What other options are there? If you don’t want to do the whole homestead thing right away but you want to feed your family a healthier diet you can purchase all of these items from your local farmers market. Fresh eggs can also be purchased locally. Raw milk is a little harder to come by because the law in the state of Oregon is such that raw milk providers cannot advertise the sale of raw milk so you have to go by word of mouth on that. (Side note here: If you decide to purchase raw milk from anyone please go check out their milking area first. You are looking for unsanitary milking conditions. Is their milking area relatively clean? Do they sterilize their equipment after each use? Do they chill the milk as quickly as possible? Please bear in mind that the milking area is probably not going to be spotless, these are animals after all, but the other areas should be paid close attention to.) If you aren’t able to homestead animals for financial or physical reasons, it’s also a good investment to support local families and businesses that butcher or grow GMO free materials. Folks place ads for ¼ ½ or whole beef or pork on craigslist, in want ads and on Facebook pages. The price is pretty much what you would pay at the grocery store but the meat is so much tastier and usually hasn’t been fed all of the growth hormones that the big corporations put into their beef to make it bulk up faster. Now that you’ve read this whole article you might be thinking “Yeah, whatever, this food can’t taste any better than the stuff I get from the grocery store already.” Well, try this little experiment: this summer go visit the Klamath Falls Farmer’s Market. Purchase some fresh fruits, veggies, what have you. Then go to the grocery store and purchase the exact same items. Prepare them exactly the same way and then taste-test. It won’t take you long to realize that local farm grown food has flavors that you didn’t even know food could have! It’s better for you, and it tastes better. It doesn’t cost anymore, and it’s not full of all sorts of poisonous chemicals that grocery store food has; it’s a win-win! I really hope that you find this article informative, and stimulating and not too daunting. If you start small and build from there, you will have the great enjoyment of becoming one of today’s homesteaders. Please educate yourself before taking any big steps. There are several local clubs that are a wealth of information. There are hundreds of Facebook groups that can help. Start with that small garden, or just a small area in that flower bed. Even if you just buy from the local farmers market you will come to enjoy and love the full robust flavor of homegrown, where the labels don’t exist because, that my friend is a 100% tomato, no additives! May your homestead be healthy, wealthy at heart and wise beyond measure!
More info at: http://urbanhomestead.org/
With so many coffee options to choose from, how do you know what’s right for you? Do you like your coffee light, a little tangy, or a walk on the dark side? And how did those beans get that way, anyway?
Coffee, coffee, coffee everywhere! From blended and cold to piping hot espressos, there is a whirlwind of options. Going into a coffee shop it is like visiting the 31 one flavors of an ice cream shop. Despite the many combinations and flavors of a coffee shop menu, the three main categories, commonly called roasts, are: mild, medium, and strong (or dark). There are a plethora of reasons to enjoy a good cuppa joe, but a true connoisseur knows the difference between the roasted bean. All coffee beans start out the same, a shiny green pellet. The roasting process changes the bean's chemical and physical state. The beans get bigger, and begin to weigh less the longer they are roasted. The mild roasted bean takes about two to ten minutes. The beans pop twice and double in size. Yet they retain their oils as they haven't been roasted long enough for them to break the surface. This is the most popular way to enjoy an everyday sort of coffee. For the coffee enthusiast, the next step up the ladder is the stronger medium roast. The roasting time here is only slightly more than that of a mild roast. About ten to fifteen minutes have beans looking drier than their mild friends. The taste, however, is not dry. The colors are darker and yet it remains mellow and sweet with a generally pleasing aroma. It is not limited to a time of day and can be consumed as often as a mild roasted coffee. Finally, there is the dark, strong roast coffee. Not for the faint of heart! This are generally roasted between fifteen and thirty minutes, but for some of the darker espresso, longer than thirty minutes is not uncommon. The process of popping beans and doubling in size is part of the process for strong coffees just as it is with mild and medium. Strong roasts are also the oiliest, and have a toasted flavor. The most interesting difference is the darker the roast the less acidity found in the beans and brews. This toast is typically used for espresso drinks, as the rich dark flavor is superb when mixed with half and half or milk.
With all these flavors and varieties, how does one make a choice? Mild, medium, strong? Caffeine or decaf? It could certainly be a challenge. Those in favor of mild might be looking for an inexpensive choice with a caffeine pick up. Those in desire of a more fully developed flavor might live in your average American city. The choice could land them in one of the many coffee shops trying to decide between a light Italian-style espresso and a solid cup of Quackenbush roast with that hint of cocoa and toasted nuts. The dark roasts that originated in overseas in Italy, France and other places in Europe have found a new home right here in Klamath Falls. Visit a local coffee shop and choose a classic French roast full of intense, smoky flavor. Like a good wine paired with dinner, so too can a coffee drinker choose that onion bagel with cream cheese and lox to accompany that intense French flavor. So, drink up coffee drinker, your choices are endless! -- N.L.
Mermaid Café 501 Main St. Ste 101 541-882-3671 Matteo’s Coffee House 2229 Eldorado Blvd (541) 273-7199
Gary and Cheri’s Bistro 404 Main St. (541) 205-6419
Leap of Taste 907 Main St. (541) 850-9414
2231 S. 6th St (541) 273-7199
Must fill out form to verify active duty or retired military status. Promotion does not included $99 new consultant product kit.
Shelley.Trumbly@gmail.com
Koff E. Bean concludes his journey around the world learning about coffee. He is glad to be home, and after all he has learned, finds coffee in a delicious new light. He never realized Klamath Falls has so much to offer.
Koff had never been so excited to be home! He’d never really cared for coffee, but after finding its rich history in his travels, he as determined to broaden his palate. He didn’t care much for the dark Arabic roasts, and instead enjoyed a light roast, especially when mixed with steamed half and half and a shot of cinnamon. After trying his mixtures in many different places, he wondered if they tasted better at home. When he got home, he looked up more coffee shops in Klamath Falls and was surprised to find so many! There’s even a coffee roaster, Quackenbush, that he didn’t know about. After a good night’s rest, he set off to discover more about this hidden treasure. To his delight, hr found that Quackenbush had been roasting for nearly 20 years. Koff learned that they take care of their customers and earn their business through repeat business and word of mouth. The most fascinating part of the tour was getting to see their roaster. It is a vintage Probat L5 Gas fire d roaster they had been using since 1999. Koff was amazed at how some technology stands the test of time. But more importantly, Koff was excited to learn that nearly every cup of coffee served in Klamath Falls was roasted right here on S. 6th Street. That was very important to Koff, because he learned since coffee was so versitle, consistency in preparation was important part of the perfect cup. Koff wandered downtown to see where he could find this amazing coffee. His first stop was Green Blade Bakery, because he could resist the sweet bear claws he saw from the window. He was so happy to see the bright red espresso machine behind the counter. With vanilla latte in hand, he traveled on. He stopped at Leap of Taste for some organic tea leaves, and hand cranked peanut butter. Further on he found a delightful stop with butternut squash soup and Panini’s at Mermaid Café. And finally, with the white columns of the courthouse overlooking him, he discovered Gary and Cheri’s Bistro, where he picked up the most succulent lunch of BBQ chicken he’d had in ages, and a perfectly blended strawberry smoothie. Home is where the heart is, and Koff’s heart was with his coffee. From the discovery of the bean in Kaffa, to the Columbian exchange the American Revolution, to finally coffee culture in the Pacific Northwest, the history of coffee was long and he knew it wasn't going anywhere. Maybe one day he would be able to share this information with Koff F. Bean. He was never going to let his Grandfather's last wish die. It would live on in the subsequent coffee generations.
Serving the Klamath Basin for 40 years, Deborah Etters has built her H&R Block business to serve clients in both Southern Oregon and Northern California. With Tax Day soon approaching, Learn more about this small business and how it complements our community.
Did you know H&R Block has been in Klamath Falls for over 40 years, serving Lake, Siskiyou, Modoc and Klamath Counties? Many people do not realize they have been here that long and that they are locally owned and operated. Seven years ago, H&R Block moved to its current location on S. 6th Street near Wendy’s to a bigger, better, more visible and easily accessible office. Interestingly, since this move, many of Klamath’s residents are just now discovering them. One of the many things that sets our local H&R Block’s office apart from those of other tax preparers is at their company is nationwide. “I appreciate the support of H&R corporate,” said Deborah Etters, licensed tax consultant. “They have a great research department and keep up-to-date on all the laws. Because of these resources, we are able to receive assistance in ways smaller tax offices cannot. I appreciate their availability and their knowledge.” Klamath Falls H&R Block is staffed by 13 licensed tax preparers with over 150 years combined tax preparation experience. H&R Block of Klamath Falls is busily involved in building up the community. They support 4H, Scouts, Breast Cancer Awareness, Basin Youth for Christ, Basin Soccer, OHA, Veterans, The Ross Ragland Theater and have their own bowling team. This year, Block’s corporate message is “Get Your Billion Back.” Stop by 2226 S. 6th Street and take your picture with a life-sized cutout of their spokesperson, Richard. While you are there getting your taxes filled out don’t forget to sign up for the Sunny 107 Sweethearts drawing. Then go next door to H&R Block's neighbors and put your name in for separate drawings that will take place at noon the day after Tax Day, April, 16, 2014.
SPECIAL TAX SEASON DRAWINGS: Good-Buy Warehouse is giving you the chance to win a bed frame. If you already have one you can apply the credit to other things in their store. The Trophy & More Store is giving you a choice between 3 lasered personalized items. And Hidden Gold is offering you a chance to win a $50 Gift Certificate to their store. H&R Block of Klamath Falls specializes in:
2226 S. 6th St. Klamath Falls, OR 97601 541-882-8055
1. Oregon Tax 2. California Tax 3. Farm & Ranch Tax
EXTENDED TAX SEASON HOURS:
4. Military Tax
Let them show you how quick and easy the new home office
Mon.-Thurs. 9am-7pm Fri. 9am-6pm Sat. 9am-5pm Sun. Closed
deductions are. They’ll help you get the most deductions possible for
OFF-SEASON HOURS:
5. All States 6. Se habla español
your new baby. Don’t forget, they also offer a free second look if you bring in your tax that was prepared somewhere else.
Mon. & Tues. 10am-4pm
You can book an appointment or walk in. H&R Block of Klamath Falls
All Other Days By Appointment Only
has extended hours during tax season for your convenience.
Don't forget to check out our neighbors at the Trophy & More Store, Good-Buy Warehouse, and Hidden Gold Treasures!
Featuring: Edible Eats: making your own edible flowers Green Thumb Garden: simple techniques for the beginner Canning for the Uncanny: unique products and tips for preserving Garden Party: turn your backyard into a festive event Recipe Receptacle: spring time recipes that will be sure to make your family ask for more!