Molalla Pioneer 2012-01-18 - Goldin Artisan Goat Cheese

News to know and must-reads
inside the Molalla Pioneer
Citizen volunteers
sought for city
positions
The city of Molalla is looking
for citizen volunteers to fill openings on two commissions and two
committees.
Seats are available on the
city’s arts and planning commissions. There are also vacancies
on the budget and centennial
committees.
For more information, or to
submit an application, visit the
city’s website at www.cityofmolalla.com.
SPORTS: Heart condition puts basketball in
perspective for area athlete See Page 8
Molalla
Pioneer
WEATHER OUTLOOK
Wednesday
High 43 Low 42
100% precip. Rain/Wind
Thursday
High 47 Low 45
90% precip. Rain
Friday
www.molallapioneer.com
WEDNESDAY, JANUARY 18, 2012
BREAKING news via e-mail
One Dollar
Volume 100, Issue 3
DEQ issues topic
of Molalla hamlet
meeting
Craig Loughridge of
Clarkes became the
school district’s newest
board member at the
Jan. 12 meeting
Learn the history
of area names
Hamlet of Mulino
moves meeting
site
The Hamlet of Mulino’s
monthly meetings will now be
held at Mulino Head Start, 13700
S. Freeman Rd.
This month’s meeting will
begin at 7: 15 p.m. Jan. 19.
For more information, contact
Mike Wagner at 503-829-5124 or
Warren Jones at 503-829-6424.
The hamlet’s website is at
www.hamletofmulino.us.
Meet the muralist
The Molalla Arts Commission
invites local residents to share
their logging-related stories,
memorabilia and photos with
muralist David Gordon when he
visits town this Tuesday and
Wednesday.
Gordon has been commissioned to create a two-sided
mural for Molalla’s Fox Park
showcasing the town’s history in
the logging and timber industry.
Gordon will be at the Molalla
Communications conference
room, 211 Robbins St., from 5 to
8 p.m. on Tuesday, Jan. 17 and
from 9 a.m. to noon on
Wednesday, Jan. 18. The public is
invited to stop in at any point
during these time slots to share
their photos and stories.
Those wishing to share who
are unable to attend an open
house can contact Jude Kappler
Strader at 503-829-9280 or
[email protected].
http://tinyurl.com/molallapioneer
MRSD
brings
on new
member
This month’s Hamlet of
Molalla Prairie Rural Community
Meeting will focus on local water
quality concerns and the marketing of local brownfield properties.
The meeting will take place
Wednesday, Jan. 18 at 7 p.m. at
the Molalla Public Library conference room. A panel including
Department of Environmental
Quality representatives, Molalla
City Manager Ellen Barnes and
Karen Homolac of the Oregon
Business Development
Department will answer citizen
questions about well testing, contamination mitigation and
potential uses of former mill
sites.
Everyone is welcome and
refreshments will be served.
A closer look at the history of
places names in the Molalla area
is scheduled for next week.
The presentation, which will
take place at 7 p.m. Jan. 24 at
the Molalla Public Library, will
be given by local geographer
Champ Vaughan, whose greatgrandfather was an early settler
in south Clackamas County.
Vaughan, a retired Bureau of
Land Management employee, is
a past president of the Oregon
Geographic Names Board.
The event will be sponsored
by the Molalla Citizens Planning
Organization, which will hold a
meeting immediately after the
presentation.
High 49 Low 42
90% precip. Rain
By Bethany Monroe
M OLALLA P IONEER
Photo by Bethany Monroe
(From left) Colton Middle School sixth grader Morgan Ackermann and eighth graders Brylee Moyle and John
Lonergan learn to use Google Docs to share documents online during a New Learning Institute workshop last week
at Colton High School.
Connecting
through
tech
See BOARD on Page 7
Students learn how
technology can help
them work as a team
By Bethany Monroe
M OLALLA P IONEER
pple’s iPhone 4S has only been on the market
for a few months, but young science students
are already dreaming up ways to improve the
latest smart phone.
Perhaps a new version could feature extra SD card
slots for added memory and solar panels for charging
the battery, Colton students suggested during a brainstorming session last week, which resulted in a long
list of innovations.
The design exercise, which had students working in
A
See DESIGN on Page 3
Up for
grabs
Molalla sophomore Katelin
Satyna (left) lands on Country
Christian junior HaiLee
Richardson in pursuit of a
loose ball during Friday night's
rivalry game at Bergstrom
Gymnasium.
For a full recap, see Page 9.
Photo by Jeff Goodman
Molalla River School District
swore in a new board member last
Thursday, appointing a Clarkes
resident to fill the position vacated
by Cyndie Hobart last month.
The board solicited applications
from community members wishing to occupy the vacant board
seat and ended up with four candidates. They interviewed the candidates last Wednesday and voted
unanimously to appoint Craig
Loughridge to the position at their
Thursday board meeting.
Loughridge is a real estate broker and father of four who has
lived in the Clarkes area since
1993.
Board President Christiana
Peck said all four candidates were
highly qualified, making the decision a tough one.
“I just want everybody to know
Photo by Bethany Monroe
Brian Burnett of the New Learning Institute leads the workshop at CHS as part of a project to help use social networking to mentor young science students. Burnett taught the
students about assessing strengths and weaknesses,
teamwork and utilizing technology.
Molalla food
artisan
becomes big
cheese
Carine Goldin recognized
by Good Food Awards
for semi-firm variety
By Jeff Goodman
M OLALLA P IONEER
A specialty goat cheese produced on a Molalla farm was
selected last week as a winner in a
national food competition.
Carine Goldin, owner of Goldin
Artisan Goat Cheese, entered her
Certoux variety in the second
annual Good Food Awards competition, which highlights artisan
foods and beverages from across
the country.
Goldin’s victory was announced
at a Jan. 13 ceremony in San
Francisco, which Goldin did not
attend because she was recovering
from the flu.
The cheesemaker’s winning
submission, which has a semi-firm
paste and a combination of naturally aged and washed rinds, was
See CHEESE on Page 11
MCC FP 12-7-11
UPFRONT
Wednesday, January 18, 2012
PHONE: (503)829-2301 FAX: (503)829-2317
MOLALLA PIONEER
EMAIL: [email protected]
11
4
HOMETOWN BUSINESS
Continued from Page 1
Dozens of customers at Markum Inn
have tried — and failed — to conquer
the restaurant’s new challenge meal
By Jeff Goodman
M OLALLA P IONEER
M
o
phot
itted
Subm
variety of eating contests.
Some of them pitted him
against linemen from the
school’s football team.
“I was like a beanpole, but
I could eat,” he says. “I tried
to create something that I
could’ve done when I was
25.”
Customers who finish the
burger within an hour will be
able to leave without paying
the $30.95 tab.
In addition, they’ll take
home a jackpot to which
Frederick adds a dollar each
time the challenge goes
unmet. The owner is hoping
for a 1-in-50 success rate.
“I will stand up to it one
day,” says Mehay Kuznetsov,
who inquired about the challenge before sitting down for
a slightly smaller dinner last
week with his cousin, Paul
Kuznetsov.
In the meantime, Markum
Inn has sold renditions of its
biggest meal to families and
groups who are happy to split
it two, three or four ways.
“It isn’t going to be easily
done,” Frederick says.
Dollars for Doernbecher
As it turns out, Frederick
Phone: (503) 829-2301
Email: [email protected]
Cheese: Small-scale
producer wins honor
BURGER
BEHEMOTH
arkum Inn was
already known by
customers for its
large portion sizes. But as the
restaurant’s newest offering
would argue, “large” is strictly a relative term.
Brought to life last month
by owner Ward Frederick,
the gargantuan Monster
Markum Challenge Burger is
the undisputed king of the
Marquam diner, which is
located on Highway 213
about seven miles southwest
of Molalla.
The giant sandwich features 2 pounds of ground
beef as well as four slices of
roast beef, four slices of ham,
eight pieces of bacon, four
fried eggs and 16 slices of
cheese.
And that’s before
Frederick stacks heaping
helpings of lettuce, tomato
slices, pickles, onions and
sauteed mushrooms between
the specially crafted bun
halves, which weigh about a
pound combined.
It’s approximately 6.5
pounds of gastronomical
glory in all, including 1.25
pounds of fries that come on
a separate plate.
“I love the look on people’s faces,” says Frederick,
who has run Markum Inn
since 1995. “Everyone in the
restaurant stops and says,
‘Look at that!’”
Frederick, 47, says he
decided to create the challenge meal at the suggestion
of a few “particularly persistent” customers. No diners
had conquered the massive
burger by themselves as of
last week.
In selecting a list of ingredients for the burger, which
takes about half an hour to
prepare, the 6-foot-2, 210pound Frederick drew on his
college days at Oregon State
University.
While studying hotel and
restaurant management, the
Oregon native took part in a
Got a business
news tip?
doesn’t just listen to his customers when it comes to suggestions for the menu.
He’s also answered a
diner’s request to line the
ceiling with dollar bills,
which some area residents
may have seen at Kells Irish
Restaurant & Pub in
Portland.
Once the singles became
noticeable to other customers, though, Frederick
realized he should establish a
cause.
“I let them stack money on
the wall, so I figured there
should probably be a purpose
for this,” he says.
Frederick decided to
donate the money to
Doernbecher Children’s
Hospital at Oregon Health &
Science University, adding
there’s no deadline for the
fundraiser.
Initially, the owner thought
it would be humorous to
donate the money to rival
charities, such as the
National Rifle Association
and People for the Ethical
Treatment of Animals. But he
feels Doernbecher is a more
worthy recipient.
With roughly $150 collect-
ed to date, Frederick says
he’ll match up to $5,000 in
donations to the Portland
medical facility.
“This’ll take some time,”
he says. “But when I show
up with the money, they’re
not gonna say no.”
A sign near the entrance
explains the initiative. When
Frederick receives largerdenomination bills, he converts them into singles and
uses thumbtacks to pin them
on the ceiling.
He’s even collected five
dollars in Canadian money, a
testament to the eatery’s
international reach.
“It’s neat how people find
this place from all over the
world,” Frederick says. “I
can’t really afford to travel
the world, but the world
comes here.”
According to Frederick,
the inn has been in business
since 1895, although it was
rebuilt on the same site after
a fire in 1970. He doesn’t see
it disappearing any time
soon.
“The economy hasn’t done
us any favors,” Frederick
says. “But we’re still paying
the bills.”
selected from a list of 17 finalists in the category.
“I’m very pleased and surprised,” Goldin said in a phone
interview. “It was stiff competition. ... I didn’t expect to get
the win.”
Goldin said she hopes the honor will boost the popularity and sales of her products.
“It’s very helpful to be exposed
that way,” she said. “It gets you
name recognition, and maybe a little more outside of Oregon.”
A panel of 16 judges, including
chefs, authors and other food
industry professionals, taste-tested
the cheeses before deciding on the
winners.
“They have some very wellknown judges in the food industry,” Goldin said.
GOLDIN
Entrants in the food competition’s cheese category were asked to
submit products that are made without hormones such as
rBGH, which increases milk production in animals.
Pesticides, herbicides and other chemicals were also prohibited.
In the inaugural Good Food Awards competition last
year, Goldin submitted her Cascadian Frechette cheese. It
was chosen as a finalist, but it didn’t win a Good Food
Awards honor.
This time around, Goldin entered her Certoux, a cheese
with a somewhat tangy taste that she named after a French
dialect’s word for “cellar.” Goldin recommends eating the
Certoux, which is aged for more than a month, with apples,
pears or grapes.
Goldin was one of two Oregon cheesemakers to make
winning products this year. The other was Rivers Edge
Chevre, a Lincoln County company whose Sunset Bay &
Valsetz variety was chosen for recognition.
Goldin, whose grandmother was a lifelong cheese connosseur, grew up in the Savoie region of France. She has
been making cheese on South Sawtell Road since June
2009.
Lately, Goldin has been busy developing the first few
batches of her Tomette Rustique variety, a cheese that she
said takes much longer to age than some of her other products.
Good Food Awards were also handed out to recognize
products in the following categories: beer, charcuterie,
chocolate, coffee, pickles, preserves and spirits.
For more information about the food competition, visit
www.goodfoodawards.org.
Submitted photo
Wheels of Certoux cheese, which Molalla farm owner Carine
Goldin entered in this year’s Good Food Awards competition,
are displayed with apples. Judges selected Goldin’s cheese as
a category winner at a Jan. 13 ceremony in San Francisco.
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