It’s time for Page Two: News that might not make the front page for Wednesday, November 19, 2025.
Walking outside Lekker Coffee and Baking Co. in the early morning you wouldn’t know that coffee beans are roasting inside. Lekker co-owner David Boortz is roasting coffee beans with a new ventless electric coffee roaster. Its built-in catalytic converter eliminates all smoke and odors from the roasting.
Traditional large batch coffee roasting uses “big locomotive machines” that require “an expert and an apprentice.” They are usually out of town. Transportation increases the cost of the coffee. Boortz roasts coffee beans in small batches in-house with his new machine.
The coffee roasting machine is Boortz’s response to current coffee economics. Lekker opened just as tariffs on coffee jumped up 25% to 100%. One response to that price pressure is to “vertically integrate,” which is a fancy way of saying, cut out the middle man. “I can have more margin to work with,” he said, and that helps him pass on savings to his customers.
A coffeehouse is a complicated and unique business. Some customers have very refined tastes and expect an exceptional and specific cup of coffee. Others just want to grab a cup of coffee to go on their way to work. Still others want to linger with friends and family. A coffeehouse has to meet all these demands. And it’s a competitive environment.
“I want to offer coffee that’s better than it needs to be,” he said. “So, we overthink each cup of coffee.”
Most coffeehouses invite people to linger, unlike restaurants. That’s the appeal of a coffeehouse. Lekker has tables and chairs throughout as well as a couple of couches. Legos and other toys are available for kids.
Boortz wants to maximize both time and space. He says that there’s value in having customers take their time in a coffeehouse. “A full house is good,” he says. “It makes everybody feel more comfortable, like it’s a warm, happy place to be.” “It has a monetary value,” he said. “I don’t know how to calculate it, but it’s there.”
(In full disclosure, David Boortz is a member of the Big Cabbage Radio Board of Directors and the author is an investor in Lekkers Coffee.)
The Mat-Su Ski Club has groomed Archangel Road and about half of GPRA trails. Rocks and ground are still exposed on parts of the GPRA trails.
Independence Mine trails will open later. Gold Cord Road was plowed yesterday. New equipment operators from the City of Wasilla and DOT received hands-on training on snow removal.
Get your local vegetables, salmon, mushrooms, and baked goods today at the final Matanuska Community Farmers Market of the season. The market is open from 4 to 7 p.m. in the basement of the log church. There will be free gluten free minestrone soup and focaccia available from 4 to 7 p.m, or until it’s gone.
The Mat-Su Salmon Science and Conservation Symposium is tomorrow and Friday at the Palmer Depot from 9 a.m. to 4 p.m. The symposium shares information on Mat-Su Borough watersheds, salmon, and salmon habitat. It also promotes the exchange of ideas about salmon science and conservation. The keynote speaker is Richard Tallman from the University of Alaska Fairbanks.
The Farmers Social Hour at Bleeding Heart Brewery is also tomorrow at 6 p.m. Discussions will focus on finding farm labor for the 2026 season.
The Palmer City Council now has seven members. Palmer Planning and Zoning Chair Penny Mosher has been appointed to fill the seat left vacant when Jim Cooper was elected Palmer mayor.
Tomorrow on the Morning Show, Jim Cooper and Mike Chmielewski discuss the Palmer City Council meeting in Mayor’s Minutes and Emily reports on the School Board meeting in In Summary.
Page Two articles are written by David Cheezem, Emily Forstner and Lee Henrikson. If you have an idea for a Page 2 topic, please email us at page2@radiofreepalmer.org.
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That’s it for today and the news on Page Two on Wednesday November 19, 2025.