November 2015 Connected

connected
A newsletter for the people of Gervais, Woodburn, Hubbard and Brooks.
Novembe
r 2015
Pages 2-3:
Happy Halloween
Pages 4-5:
Community News
Page 6-7
Happy Thanksgiving!
DataVision Office Closures
Our office will be closed the following days this month:
Wednesday, November 11
Veteran’s Day
Thursday, November 26
Thanksgiving
Friday, November 27
Day after Thanksgiving
Follow us on Facebook at
www.Facebook.com/DataVisionCooperative/
community
Gervais City Council Meeting
Thursday, November 5, 7 p.m.
Attend the next Gervais City Council Meeting to stay connected
with all that’s going on in Gervais. It’s a great time to meet the local
City Council Members, Mayor & local Gervais officials.
Independent seeking submissions for Veterans Day section
As Americans, we owe a great deal to our veterans. The Woodburn Independent is paying
tribute to those who have served their country and everyone is invited to join in.
Do you have a family member who has served in the military? Send the newspaper a
photo of your veteran family member along with a message and we will print these in the
Nov. 11 issue. This is your chance to publicly thank your family member for their service
to this country.
To make it easy, email your photo and message to Editor Lindsay Keefer, lkeefer@
woodburnindependent.com. They can also be mailed or hand delivered to the Woodburn
Independent at 650 N. First St., Woodburn, OR 97071.
Please be sure to include the name and military branch of your family member. Please
keep messages short. When submitting your photo and message, please include a
telephone number in case we have any questions.
The deadline to submit your photo and short message is 5 p.m. Nov. 6. For any questions,
call 503-981-3441.
http://www.pamplinmedia.com/wbi/152-news/277840-154085-independent-seekingsubmissions-for-veterans-day-section
Fall Photo Contest Winner:
Amber Knickman
Photo taken in New Hope, PA
Marbled Pumpkin Cheesecake
1.
Ingredients:
Original recipe makes 1 - 9 inch cake
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl,
mix together the crushed gingersnap cookies, pecans, and butter.
Press into the bottom, and about 1 inch up the sides of a 9 inch
springform pan. Bake crust 10 minutes in the preheated oven. Set
aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar,
and vanilla just until smooth. Mix in eggs one at a time, blending
well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar,
pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the
plain batter by spoonfuls onto the top. Swirl with a knife to create a
marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a
knife around the edge of the pan. Allow to cool before removing pan
rim. Chill for at least 4 hours before serving.
To submit stories or ideas, contact [email protected]
DataVision: Marissa Gainer, Marketing & Sales Coordinator, [email protected]
datavision.coop
dvcom.biz
facebook.com/datavisioncooperative