potpourri
Natural Organic Wellness
For today’s healthy lifestyle
Chinook Winds hosts Indian fair
Lincoln City will be the site of the 2019
Siletz Indian Fair this Saturday, Nov. 23,
featuring regalia, baskets and other art
forms created by Native American artisans.
Th e fair commemorates the 104th
anniversary of the very fi rst Indian Fair
that was held in Siletz in 1915. It will be
reminiscent of those earlier Indian Fairs as
a time for sharing traditions, history and
culture.
Th e fair, sponsored by Th e Siletz Tribal
Arts and Heritage Society in cooperation
with the Siletz Tribal Culture Department,
will run from 9 am to 3 pm at Chinook
Winds Casino Resort.
Th e Siletz Tribal Arts and Heritage
Society is a non-profi t organization formed
in 2011 with the mission to support and
promote the practice, conservation and
restoration of the tribal cultures of the
Confederated Tribes of the Siletz Indians.
For more details, go to https://
siletzartsheritage.org or email Angela
Ramirez at angeladawnramirez@gmail.com.
Master a new skill in 2020
Th ere is still time to make a green
start to 2020 by enrolling in OSU Master
Gardener training, which runs from January
16 through April 2 in Tillamook.
With classes from Oregon State
University faculty and local volunteers, the
course is designed for people who want to
learn more about gardening on the Oregon
Coast and then share what they learn with
others.
Anyone with a sincere interest in
gardening and horticulture, including
gardeners, farmers and nursery workers are
encouraged to participate in the 66-hour
training.
Th e program was designed to provide
in-depth training for local gardeners who
will volunteer in the community to help the
OSU Extension Service answer home and
community horticulture questions for the
public.
For those who have the time and desire
to volunteer in their community, the fee
for the training is $120, which includes the
Sustainable Gardening text book and all
class materials. Master Gardener graduates
are required to provide 60 hours of
volunteer service during the year after they
complete their training, working with other
Master Gardeners to answer questions at
the OSU Extension offi ce, volunteer at the
Master Gardener Learning Garden and
educating others in the community about
gardening.
Th ose who do not have the time or
desire to volunteer can take the training
for a fee of $240 and receive a certifi cate of
horticulture.
Classes are held from 9 am to 4:30 pm
every Th ursday at the Extension Service
offi ce, 4506 Th ird Street, Tillamook.
Register online at https://bit.ly/
TillamookOSUMasterGardener.
For more information, call 503-842-
3433 or go to http://extension.oregonstate.
edu/tillamook.
NORTH
2429 NW Hwy 101
541-994-3031
Lincoln City, Oregon
Since 1941
kennysiga.com
OREGON SALAD SHRIMP
6
$
SOUTH
4845 SW Hwy 101
541-996-2301
YAQUINA BAY OYSTERS
10 OZ JARS
3
$
99
lb
Prices good through 11/26; fresh items subject to availabity
99
ea
Shrimp Toast
Ingredients
1 baguette, sliced into 3/4- inch thick pieces
4 ounces cream cheese, softened
3/4 cup mayonnaise
1 cup grated Parmesan cheese
6 ounces Salad Shrimp, coarsely chopped
1/2 cup chopped onion
1 teaspoon freshly squeezed lemon juice
1 Tablespoonchopped fresh dill weed
Salt to taste
Pepper to taste
Directions
Preheat oven to 400 degrees
Align baguette slices side by side on a large baking sheet and spray with nonstick
cooking spray. Turn each baguette over so the sprayed side is
facing downward on the baking sheet.
In a medium size bowl, stir cream cheese and mayonnaise together until combined.
Add Parmesan cheese, shrimp, onion, lemon juice, dill weed,
salt and pepper and stir just until blended.
Place about one tablespoon of the shrimp mixture on top of each baguette slice.
Bake for 15 minutes or until tops are golden brown and cheese is bubbly.
oregoncoastTODAY.com • facebook.com/oregoncoasttoday • November 22, 2019 • 3