APRIL 6, 2017 // 13
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Restaurant
Ԃ Local
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for
full menu
304 37th Street | Astoria, OR 97103
503-325-7768
All orders take-out
3 8TH & L, ON THE S EAV IEW BEAC H APPROAC H
3 60-642-7880
ELS OM W INEM AK ER DINNER
FRI., APRIL 7TH
Here!
Dining
Trivia Night
Eve ry
Frid a y
in o u r b a r
7pm
503.32 5.7414
b a ked a k.co m
#1 12 th S treet, Asto ria , O R
O
U
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Great pub
grub &
craft beer
Seaview, WA ▪ 360.642.4150
shelburnerestaurant.com
Patty’s
Wicker
Cafe
Why aren’t we eating more local seafood?
Food writer to
discuss traditions,
challenges of
seafood in Oregon
SEASIDE — Oregonians love
the wild beauty of the state’s
363 miles of coastline, but
finding truly local seafood can
be hard, even on the coast.
The U.S. imports approx-
imately 90 percent of its
seafood and ships out nearly
as much to the global market.
Why aren’t we eating more
local seafood, especially now
that preserving and distribu-
tion technologies are the most
sophisticated they have ever
been? Why do we consider
seafood more a delicacy now
than it has been in the past?
This is the focus of “Fish
Tales: Traditions and Chal-
lenges of Seafood in Ore-
gon,” a free takj with Jenni-
fer Burns Bright. Sponsored
by Oregon Humanities, this
program will take place at 6
p.m. Wednesday, April 12 at
the Astoria Public Library,
located at 450 10th St.
In this conversation, Bright
will help participants explore
SUBMITTED PHOTO
Jennifer Burns Bright will
speak about seafood in Ore-
gon on Wednesday, April 12
at the Astoria Public Library.
our relationship with the prod-
ucts of the sea and cultural
traditions involving fishing,
eating seafood, and under-
standing the ocean’s bounty
and challenges.
Bright is a food and travel
writer based in Port Orford.
She recently retired from
teaching at the University of
Oregon, where she researched
desire in 20th century liter-
ature, led a faculty research
group in the emerging disci-
pline of food studies, and won
a national pedagogy award for
a team-taught, interdisciplin-
Kay
rela aking is
xing alw
a
prod with all ys more
MR
ucts natu
. DO from ral
On the Beautiful
Necanicum River
503.755.1818
www.camp18restaurant.com
Favorite stop to & from the Coast
ary class on bread. She holds
a Ph.D. from the University
of California at Irvine and a
Master Food Preserver certi-
fication.
As a community orga-
nizer linking local producers
and consumers, Bright often
speaks and teaches at events.
When she’s not out gathering
seaweed or smoking black
cod, she might be found
judging culinary masterpieces
or interviewing luminaries
in the food world. She still
misses cohosting the radio
program “Food for Thought”
on KLCC, Eugene’s NPR
affiliate. Her writing appears
in Gastronomica, Oregon
Quarterly, NPR’s “The Salt,”
AAA’s Via, and Eugene Mag-
azine, among others.
Through the Conversation
Project, Oregon Humanities
offers free programs that
engage community members
in thoughtful, challenging
conversations about ideas
critical to Oregonian’s daily
lives and the state’s future.
For more information about
this free community discus-
sion, contact Karim Shumaker
at 541-247-2741 or kshumak-
er@socc.edu
OB
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Breakfast & Lunch
600 Broadway Ste 7 & 8 -Seaside
503.717.1272
te 420 s
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Celebra
Doobe
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M
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North Coast and Peninsula
ILIES
FAM OME!
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Hungry
Harbor
GrillE
3 13 Pa c ific Hw y, Do w n to w n Lo n g Be a c h, W A
3 60-642-5555 • w w w.hu n gryha rb o r.c o m
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Find us on
Sample the Best!
Seaview, Washington
Highway 101 and Pacifi c Avenue
Across from the Visitors Bureau
360-777-3065
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