BUSINESS & AG LIFE
THURSDAY, MAY 12, 2022
‘Just off er another option’
By BILL BRADSHAW
Wallowa County Chieftain
JOSEPH — Those who have
enjoyed the Cheyenne Cafe’s
breakfasts and lunches now can
come back for dinner, since the
popular Joseph eatery started
serving the evening meals back
in March.
“We’re adding the additional
service to off er it to the locals
in the community and take
some of the seasonal stress off
of the other establishments at
dinnertime in the peak season,”
said Kyle Sickles, who moved
here recently just to start
the venture.
Sickles moved here from
Washington state about a
month ago after working out
a plan for Cheyenne din-
ners with its owner/operator
Kara Meyers.
“Kara and I just started con-
versing via email and phone
in November, talking about all
this and then I moved up here
from the Skagit Valley north of
Seattle,” Sickles said.
The menu
Sickles, who was put in
charge of the menu by Meyers,
selected several items he
believes will please the palates
of hungry Wallowa County
residents.
“I tried to incorporate a lot
of more down-home, rustic
stuff in the ingredients,”
he said.
The menu includes items
such as chicken and dumplings,
turkey pot pie and Salisbury
steak.
“They have a more homey
feeling,” he said.
But there also are more
high-class items with a local
fl avor such as red steelhead
and T-bone steak. There’s
also a standard deluxe burger
and the Italian-American dish
chicken Marsala.
While waiting for the entree,
customers can munch on
appetizers such as garlic Par-
mesan fries, herb garlic bread,
teriyaki barbecue skewers,
broccoli cheddar dip, soups
and salads.
Meyers, too, is eager to try
the new menu.
“I’m very excited for him to
do this,” she said. “It’s going to
be great.”
Sickles said there also will
be daily specials that rotate
through the week. There will
be brisket on Friday, pork
loin on Saturday, lasagna on
Sunday, meat loaf on Monday
and prime rib on Tuesday.
To top it all off , there’s
dessert.
“We have homemade vanilla
ice cream every day,” he said.
“We do a small batch. It’s a
nice addition to all the pies and
cakes we bake on a rotating
basis, or if you want, just a
big bowl of ice cream with
toppings.”
Entree prices range from
$15-32.
“We’ve tried to price our-
selves according to what other
establishments in the area
charge for comparable meals,”
Sickles said.
The cook
Sickles said he’s always
enjoyed cooking.
“I started cooking at a
young age and wanted to learn
more,” he said. “After learning
more and working in restau-
rants — I worked in restau-
rants for quite a while, since I
was 16 or 17. I enjoy feeding
people. You don’t get to see
it when you’re cooking, but
when I used to wait tables, you
see people come in and maybe
they’re grumpy or grouchy and
you can tell that they’re hungry.
Then when they leave, you
can tell that they’re satisfi ed,
they’re content, they’re happy
because they enjoyed some
food. It’s nice to be able to pro-
vide that service for people and
see what they get out of it.”
He got his associate’s degree
at the Art Institute in Seattle
before returning to the Skagit
Valley to work in restaurants.
He also ran an American fast-
food truck for 10 years with a
full espresso bar in a trailer.
Sickles said it was his fam-
ily’s regular vacation trips to
the Joseph area that caused him
to fall in love with Wallowa
County.
“I’ve always wanted to live
here since I was really young,”
he said.
Although he’s still years
away from retirement, he’s
thinking ahead.
“Recently, in the last couple
of years, I decided I wanted
to retire and live up here full-
time, so I may as well start
now,” he said. “I might as well
live where I want to retire.”
The cafe
Meyers, who has owned the
Cheyenne for the past 15 years,
said she reluctantly stopped
off ering dinners about 10
years ago.
“Dinners worked great,”
she said. “I just couldn’t fi nd
enough help.”
She said the problem was
fi nding people who could work
seasonally.
“I try to keep my employees
year-around,” she said. “I’m
hoping this will keep every-
body employed through the
winter, as well.”
She and Sickles said they’re
also applying for a liquor
license to serve beer and wine.
That is still several weeks
away, Sickles said.
The Cheyenne, at 209 N.
Main St., is open six days a
week for breakfast and lunch
— closed Thursdays — and
fi ve days for dinner — closed
Wednesdays and Thursdays.
“We did it that way because
there are a few establish-
ments that are closed early in
the week and this way, there’s
another dinner option,” Sickles
said. “There are other estab-
lishments people can fre-
quent and patronize. It’s good
to share.”
Meyers agreed that they
don’t want to out-compete other
eating establishments.
“We are hoping to get good
business from locals and off er
another place to eat,” she said.
“We don’t want to take away
from the competition … just
off er another option. You can
always use more places to eat
for the tourists in the summer.”
THE OBSERVER & BAKER CITY HERALD — B3
Farm Bureau: New EPA
report demonstrates
agriculture’s sustainability
By CAROL RYAN DUMAS
2020 U.S. GREENHOUSE GAS
EMISSIONS
Capital Press
SALEM — The Environmental
Protection Agency’s latest annual
report on greenhouse gas emissions
shows U.S. agriculture continues to
represent just 10% of the nation’s
emissions, according to American
Farm Bureau Federation.
“U.S. agriculture not only min-
imally contributes to the overall
U.S. greenhouse gas footprint but
the sector also sequestered more
carbon in 2020 compared to 2019,”
Farm Bureau said in its latest
“Market Intel” report.
At 635 million metric tons of
carbon dioxide equivalent in 2020,
emissions from agriculture were
down by 28.8 million metric tons
or 4.3% from 2019.
“The additional eff orts to adopt
conservation practices through vol-
untary, market-based incentives
have helped farmers and ranchers
trap 759 million metric tons of
carbon in the soil (in 2020), repre-
senting 12.7% of total U.S. emis-
sions,” Shelby Myers, a Farm
Bureau economist, said.
Agricultural soil management,
such as fertilizer application or
tillage practices, represents about
half of all agricultural emissions
but only 5% of U.S. emissions.
Those emissions declined 8.4% in
2020 year over year.
While U.S. agricultural emis-
sions have most recently been
declining, they have increased 6%
since 1990.
But that’s not the full story,
Myers said. Agricultural pro-
ductivity is increasing, as is the
global population. Innovation and
advancements in technology have
allowed farmers and ranchers to
increase their productivity while
using the same amount of inputs,
she said.
USDA’s Economic Research
Service estimates farmers and
ranchers are producing 2.78 times
more in output per unit of input
compared with 1948. Even more
impressive, productivity is rising
Transportation — 27.2%
Electricity generation — 24.8%
Industrial — 23.8%
Agriculture — 10.6%
Source: American Farm Bureau Federation
using EPA data
while cropland is declining — by
30 million acres over the last three
decades, she said.
“When considering productivity
gains compared to agricultural
emissions, agriculture has been
remarkable at sustainable intensifi -
cation, in addition to adding prac-
tices that even further shrinks its
environmental footprint,” she said.
Those improvements have been
in crop yields, animal nutrition and
breeding, she said.
Compared to 1990, the U.S. is
producing 77% more pounds of
pork while decreasing its emis-
sions per unit of pork by 21%. It
is producing 51% more milk but
has decreased emissions per unit
by 26%.
It is also producing 18% more
beef while reducing emissions 11%
per unit, Farm Bureau reported.
While agricultural emissions
have increased 6% since 1990,
the U.S. population has increased
33% and agricultural emissions
per capita have declined 20% since
1990, Myers said.
When factoring in productivity
and population gains, both per-unit
and per-capita agricultural emis-
sions are declining, she said.
“That means U.S. agriculture
is producing more food, fi ber and
renewable fuel for more people
while using fewer resources
and emitting fewer greenhouse
gases,” Myers said.
With additional investment in
research, farmers and ranchers can
be part of the development of new
technologies that capture more
carbon in the soil and reduce live-
stock-related emissions while gen-
erating multiple environmental
benefi ts, she said.
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