9A
THE DAILY ASTORIAN • TUESDAY, MAY 30, 2017
Chef: Applied for bussing job initially but was hired as a baker
Continued from Page 1A
peninsula in search of opportu-
nities to grow her career. Four
years ago she took on the role
of chef at Nanci and Jimel-
la’s Cafe in Klipsan Beach.
The restaurant, which featured
many of the same dishes served
at The Ark years before, closed
for good on Saturday. Wither-
bee-Allsup said she is unde-
cided as of yet what her next
move will be.
“I’d probably do this for-
ever, whether I made any
money or not, but you have to
be practical,” she said recently.
The closing date of the
restaurant was only a week after
her wedding to local firefighter
paramedic David Allsup.
“It’s just the way things
have come together,” she said.
“So right now is a pretty intense
time in my life. There’s a lot
going on.”
Q: When did cooking
become something you were
interested in?
A: I think from the begin-
ning. My family owned cafés
in Seattle when I was growing
up, so it’s always been a part
of my life. My mom’s parents
were sort of gourmets. They
did a lot of higher level cooking
at home, and they both really
had a lot of passion for cook-
ing. And from the time I was a
young child, I remember family
events were going out to really
nice restaurants with the whole
family.
Q: Why do you think
cooking became your thing?
A: I think it was just a happy
accident. I had a friend whose
older sister worked at The
Ark, and I lived right down the
street. And she said they were
hiring and they’ll hire you if
you wanna work and try hard.
And I thought ‘why not?’
Q: What kind of a job was
it?
A: Bussing was the job that
I interviewed for, but I was so
fascinated by what they were
doing and I expressed interest
in working in the bakery. And
Nanci said let’s give it a shot.
It took a few years of baking,
and knowing that I had a talent
and ability and enjoyed doing
it before I realized I wanted to
branch out into cooking.
Q: What is a recipe you
“invented” that you are
proud of?
A: Oh my goodness, that’s
a hard one. When I started the
job at Nanci and Jimella’s it
was really my goal to develop
salmon recipes. Jimella was
really passionate about salmon
above all other local seafood.
So I have a group of recipes.
What I’d really like to do over
the next couple years is compile
those together and write a book.
I don’t think I could tell you
there was one that goes above
all others. But I’d say salmon
Damian Mulinix/EO Media Group
Katie Witherbee-Allsup was the chef at Nanci and Jimel-
la’s Cafe and is passionate about cooking and food.
has definitely been my focus
over the last several years.
Q: Do you have a favorite
or go-to ingredient that you
like to work with?
A: Salmon is definitely up
there. I like to do a lot of eth-
nic-inspired food. It’s fun for
me to come up with recipes
that use our local ingredients
and use my knowledge in eth-
nic-based cooking to help peo-
ple relate to it.
Q: Does that come from
cooking pan-Asian in Port-
land for a few years?
A: That was the beginning
of it, for sure.
Q: Are there any unusual
or humorous stories that have
come out of the kitchen?
A: There’s a lot of them.
There’s so many, I don’t know.
Most of them are pretty inap-
propriate. It’s an adventure
every day. There’s a real bal-
ance of the sacred and the pro-
fane every day. Even last night,
with the news of the restau-
rant closing, business is gonna
come in a lot stronger. And we
got hit so hard all in like a one-
hour period. You go through
so many tides of emotion just
in that small period of time.
Because it goes from feeling
super confident and great, to
holy sh*t we’re sinking fast.
And it just goes that fast. Our
relationships and our humor
reflects that, I think. We have
endless miles of material.
Q: You have a few food-re-
lated tattoos. When did your
love of food and cooking
expand to body art? And do
you feel the artistic connec-
tive tissue between the two
made them come together?
A: The subject matter is
obviously really important to
me. I’ve been being tattooed for
so many years. That’s the name
of the game when you’re an art-
ist. And when you have tattoos,
you wear your heart on your
sleeve, literally.
Q:
Are
they
all
food-related?
A: No, just the two on my
arms (a butter knife on her left
arm with the script “For the
love of bread and butter,” and
a small oyster on her right fore-
arm). Before my career cook-
ing, I was an artist. I draw,
pencil and ink. But my main
medium is charcoal. I love to
do huge pieces. When I was a
kid I had a few opportunities to
do giant pieces — usually on
someone’s living room wall.
Q: Do you draw your own
tattoos?
A: I have and I’ve drawn
them for other people.
Q: Have you figured out
what you’d like to do next?
A: I’ve put a lot of thought
into it. I have just millions of
ideas. I don’t have anything set
in stone right now. I’d like to
be able to take some time to do
some collaborating. What I’d
really love to do is start my own
business making products for
wholesale for other businesses.
I’ve been working a lot on char-
cuterie (the preparation of meat
products like sausage) the last
couple of years. Jimella and I
had a lot of ideas, and one of
them was doing packaged food,
using local ingredients, to cre-
ate products that are shelf-sta-
ble for retail sale.
Q: If you were only
allowed to cook one recipe the
rest of your life, what would
it be?
A: I’ve had the question,
“what if you could only eat one
food the rest of your life,” and
that can be as simple or com-
plicated as you want it to be. I
kinda cheat and say sandwich,
because how many types and
preparations are there? You
could live happily on that. I
cook at home for my family.
One of things I make on a very
regular basis that makes every-
one happy is a simple whole
roasted chicken. And there
are so many various ways you
can do that. To me, that is just
a perfect meal and everyone is
always happy with it.
Labor: Another factor in shortage is red-hot economy in Pacific Northwest
Continued from Page 1A
said from the co-op’s offices in
Chelan, Washington.
“Three weeks before cherry
season last year, we had 241
new applications beyond our
regular staff. This year we have
40,” he said. “We’re probably
400 short right now and we
will start packing on the 10th
or 12th of June.”
Tough choices
Some 840 miles to the
south, Scott Brown, production
manager of Morada Produce
in Linden, California, says the
largest cherry crop in years
has labor stretched so thin that
companies are making tough
choices, based on quality and
volume, of which orchards to
pick and which to pass over.
In Idaho, grower Duane
Grant, of Rupert, used to get
two applications for every
seasonal job opening on his
large, diversified farm. Now
he gets so few applications
he’s joined a growing number
of farmers who turn to foreign
guest-workers.
In Oregon, the demand
for farmworkers is outpacing
the workforce, Kevin Cham-
bers, owner of Koosah Farm in
Amity, told a recent immigra-
tion summit.
“What we have is a rela-
tively fixed pool of laborers,
and a growing need,” he said.
“We’re planting more acres of
grapes, hazelnuts — there is
greater demand for labor.”
Fewer border crossings
Across the Pacific North-
west and California, finding
enough labor for tree fruit,
berries, hops — any labor-in-
tensive crop — is heavy on
the minds of growers, pack-
ers, shippers and marketers.
It’s magnified, several said,
because fewer people are
apparently illegally crossing
the U.S.-Mexican border to do
farm work and by media hype
of the Trump administration’s
deportation of illegal immi-
grants, which heightens fear
among some workers.
Rose Richeson, U.S. Immi-
gration and Customs Enforce-
ment spokeswoman in Seat-
tle, said the biggest difference
in the ICE arrest policy under
the Trump administration is
that no category of individu-
als in violation of immigration
laws is excluded from possi-
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Brenda Thomas is president
of Orchard View Farms in The
Dalles. With about 2,400 acres,
Orchard View is the largest
cherry grower in Oregon. The
company is doing OK so far,
recruiting online with many
workers planning to return
after making good money there
last year, she said.
“We don’t want anything
happening between now and
harvest with any fake news,”
Thomas said, adding that it cre-
ates fear.
There’s a different feel,
a fear of the unknown by
employee and employer, she
said, from perceptions about
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Oregon also has a tight labor
market, with a 3.7 percent pre-
liminary unemployment rate
for April, according to the U.S.
Bureau of Labor Statistics. Cal-
ifornia has a 4.8 percent unem-
ployment rate and Washington
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THE DAILY ASTORIAN
105 Business-Sales
Op
ble enforcement action. In the
past, some were not a priority,
she said.
Immigrants who enter the
country illegally and who are
convicted criminals or a secu-
rity risk are the priority tar-
gets for arrest, and the num-
ber of them arrested has risen
substantially, she said. Other
undocumented
immigrants,
while not a target, may also be
arrested, though in the past that
was less likely, Richeson said.
She said the rumors sur-
rounding ICE’s activities are
inaccurate.
“Reports of ICE check-
points and sweeps are false,
dangerous and irresponsible,”
she said. “Any groups falsely
reporting such activities are
doing a disservice to those they
claim to support.”
Another big factor in the
labor shortage is the red-hot
economy in places such as
Idaho, where the unemploy-
ment rate is 3.3 percent.
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deportation when “they won’t
look at your immigration (sta-
tus) unless they pull you over
for another crime.”
There is a shortage, she
said, because there are no extra
people anymore looking for
work.
Orchard View Farms does
well without H-2A, she said,
because it provides housing
for workers, pays well on piece
rates averaging $20 per hour,
has a good work environment
and a long season.
“We want to be the preferred
choice for work,” Thomas said.
The company peaks at
about 1,100 workers for pick-
ing and packing, she said.
“Over 80 percent of our
workers come from commu-
nities in California where their
kids go to school. They come
up and work and count on our
cherry harvest to fill their gap
in California harvests,” she
said.
Reporters Tim Hearden,
John O’Connell and Eric
Mortenson contributed to this
story.
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AB6328
Request for Quotes
Clatsop County is requesting
quotes for annual On-call
services for July 1, 2017 to June
30, 2018. Services include, but
are not limited to, electrical,
mechanical, plumbing,
carpet/floor care, locksmith,
painting, welding, fire equipment
mtc, jail security/electronics,
HVAC, alarms (fire & intrusion),
pest control, and grounds mtc
On-call services application form
is on Countyʼs website at
co.clatsop.or.us, or the Public
Works office at 1100 Olney
Ave, Astoria, OR 97103, (503)
325-8631.
Quotes are due by 4:00 p.m. on
June 13, 2017 at the address
above. The County may reject
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upon a finding of the County
that it is in the public interest to
do so.
Published: May 29th, 30th, 31st,
Just 1st, and 2nd, 2017
AB6329
Notice of Budget Committee
Meeting
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Committee of the Union Health
District, Clatsop County, state of
Oregon, to discuss the budget
for the fiscal year July 1, 2017 to
June 30, 2018, will be held at
Providence Seaside Hospital
725 S Wahanna Rd, Seaside
OR. The meeting will take place
on June 7th at 12:00 p.m.
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receive the budget message
and to receive comment from
the public on the budget.
This is a public meeting where
deliberation of the Budget
Committee will take place. Any
person may appear at the
meeting and discuss the
proposed programs with the
Budget Committee
A copy of the budget document
may be inspected or obtained
on or after May 24, 2017 at 610
18th St, Astoria OR, between
the hours of 9:00 a.m. and 5:00
p.m.
Published: May 30th and June
2nd, 2017
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