6A | WEDNESDAY, JULY 3, 2019 | SIUSLAW NEWS
Library presents life of Woody Guthrie
Folksinger and story-
teller Adam Miller will
present his award-winning
“Woody Guthrie: When
the World’s on Fire” at 2
p.m. on Sunday, July 14 —
the anniversary of Guth-
rie’s birth — at the Siuslaw
Public Library, 1460 Ninth
St. in Florence.
In his short life from
1912 to 1967, Woody
Guthrie
authored over
1,000 American songs —
and he didn’t use an orig-
inal melody for any of
them. Miller’s outstand-
ing musical tribute tells
the story of the man who
wrote “This Land is Your
Land,” one of the most
widespread English lan-
guage folksongs.
Miller is a renowned
old-school American trou-
badour and a natural-born
storyteller. His original
nonfiction account of
Guthrie’s life received the
prestigious
Storytelling
World Award in 2019.
One of the premier auto-
harpists in the world, he is
an accomplished folklor-
ist, song-collector and ra-
conteur, who has amassed
a remarkable repertoire of
more than 5,000 songs.
Miller is a masterful en-
tertainer who never fails
to get his audience singing
along. He accompanies his
resonant baritone voice
with lively finger-picking
acoustic guitar, and stun-
ningly beautiful autoharp
melodies.
Skillfully interweaving
folksongs and the stories
behind them with the el-
egance of a documentary
filmmaker, he has distin-
guished himself as one of
the great interpreters of
American folksongs and
as a storyteller par excel-
Families on a tight bud-
get report that the cost of
healthy groceries is their
biggest barrier to making
healthy meals at home.
Food skills, like smart
shopping, can help over-
come that barrier.
Cooking Matters at the
Store is a free program of
FOOD For Lane County
and OSU Extension SNAP-
Ed that empowers families
to stretch their food bud-
gets so their children get
Adam Miller, award-winning storyteller, will bring
the story of Woody Guthrie to the Siuslaw Public Li-
brary on July 14, Guthrie’s birthday.
lence. And he is that rare
performer who appeals to
audiences of all ages.
For more information
call 541-997-3132. The
concert is free to the pub-
lic, but people are asked to
arrive early for best seat-
ing.
For more informa-
tion on Miller, visit
www.folksinging.org.
The hardest year — junior year recap
By Ramiro Ramirez
Siuslaw High School
Student
Well, here we are again.
School’s out. What better
way to end it with an entire
recap of the school year? To
give a bit of an overview, I’ve
heard from many that the
junior year of high school is
the hardest, and boy did that
come true very quickly for
me. But it didn’t stop there.
In fact, something would
happen that I never thought
I would have to do in order
to stay afloat during the
school year.
As always, back-to-school
ads started to pop up ev-
erywhere way too early in
the summer. What a night-
mare that is! The earlier
they are, the worse it is. I
started seeing them around
mid-August, which means
that the companies wanted
to cut some slack for mak-
ing us go through those aw-
ful, school-is-such-a-cool-
place commercials. Soon,
September came, and I was
robbed from my summer
freedoms.
Junior year: the second to
last year before your class fi-
nally gets a little more atten-
tion from the school.
To start off the semester,
I would have the following
classes: first period, U.S.
History; second period, En-
glish III; third period, Ex-
ploring Computer Science;
fourth period, Advanced
Chemistry; fifth period,
Health II; sixth period, Al-
gebra II; and finally, seventh
period, Leadership.
At first, things seemed to
not be as frantic and hellish
as I’ve heard others say be-
fore. But right around No-
vember, that’s when things
started to speed up faster
than other school years.
Advanced Chemistry was
by far the toughest class I’ve
ever taken, surpassing even
Intro to Mechanics, which I
took my freshman year. To
raise the stakes, it was Ad-
vanced Chemistry was a col-
lege class. So, while students
would not have to take that
class when they reached col-
lege, we had to face the chal-
lenges right then.
Meanwhile,
Exploring
Computer Science was shap-
ing up to be my favorite class
of the year. It was a class that
I found myself truly enjoy-
ing. While we did a lot of fun
things with computers, it
wasn’t just all about coding.
We also expressed questions
about computers in our life,
the history of computers and
so much more. My favorite
unit had to be block coding.
Thanks to MIT’s Scratch,
I’ve been able to code many
games, presentations and
creations.
Winter came and things
were still going strong for
me. As for my extracurric-
ular activities, they were still
as busy as before. I still did
piano, dance — both tap and
lyrical partner dance — and
soccer. I even kept up with
my monthly article in the
Siuslaw News.
Christmas break came
and I decided to take advan-
tage of the situation we were
about to be handed. On the
bright side, we went to Cal-
ifornia for an extended two
weeks, meaning I got a whole
month off from school. Un-
fortunately, the reason for
it was to commemorate the
first anniversary of the pass-
ing of my sister, Lilly Oneida
Ramirez.
Even before we crossed
the Oregon/California bor-
der, I knew that I would not
have enough time to finish
playing catch-up with the
work I was given before-
hand in such a short amount
of time.
When we came back from
Winter Break, I was scram-
bling to get things in con-
trol. This is when it started
to crumble. I was still far
from the danger zone, but it
couldn’t be stopped. My Ju-
nior year was slowly head-
ing towards Hell.
Second semester came
and I only had one class
change. I had finished my
Health credits and proceed-
ed towards another college
class. But I knew from the
get-go I wanted to do this
class, not because the state
told me I had to do it, but
because it was based on my
own decision.
Out went Health II and
in came Computer Science
160. With a more in-depth
experience, I was ready to
discover more on how a
computer worked.
Meanwhile, I executed
all my finals with passing
scores. My GPA was look-
ing healthy as well, but then
came Spring Break.
The moment I stepped
out of the high school doors
for Spring break, something
did not feel right in my
stomach. I didn’t feel like
vomiting, but when I got
home, I started to get hot. I
then decided to take a quick
nap because I knew that I
was getting a fever. Last time
I had a fever, I took a nap in
layered clothing, and after
that, no more fever. So this
should be the same thing as
well no?
Well, it initially worked,
but one hour later while eat-
ing dinner at ICM, the fever
came back, and my taste
started to be disrupted.
Surely, I needed medical
attention after trying to get
rid of it. Then came trying
to fix my ear infection with
medicines, which unfor-
tunately led to another de-
velopment. The day after I
took my last pill, there was
a red itchy spot on my chest.
I shrugged it off because it
didn’t seem that big a deal.
But after showering the next
day, my whole chest and
arms were covered in rash-
es so horrifying, my moth-
er immediately took me to
the emergency room. After
staying there for a while, we
discovered I had an allergy.
Like my Winter Break, my
Spring Break was extended
by two full weeks. When I
came back, I was in a heap
of trouble — not by authori-
ty, but grade wise.
Soon, my grades fell like
an anchor. I was able to sal-
vage some good grades by
classes I had a good grip on,
but other classes that were
harder made things worse.
By the end of April, I need-
ed to revitalize the situation.
I did this by dropping out of
my extracurriculars. It was
an unfortunate shame, but
you have to do what you
have to do in order to sur-
vive a school year. Hopefully
sometime in the future I can
return to these activities.
With the end of the
school year approaching
fast, I focused on school-
work more than ever. At
first it was hard, since the
amount of work I missed
had to be turned in as soon
as possible, and most of it
was either overdue or near-
ing its due date. Eventually,
after making the time to do
it, everything fell into place
by the second to last week of
school.
Whew.
I’m not sure of the rest of
the Class of 2020, but my
junior year was definitely
the hardest in my life. Here’s
looking forward to Summer
Break. Maybe I can get two
extra weeks for this break,
too!
Local Eats
Mo’s
BEER BATTERED
HALIBUT FISH N CHIPS
$17.95
healthy meals at home.
This program will be in
Florence on Monday, July
8, from 10 a.m. to noon at
Fred Meyer, 4701 Highway
101.
People are asked to reg-
ister at www.eventbrite.
com/e/cooking-matters-
at-the-store-florence-tick
ets-63386704339 or by con-
tacting Beatriz at 541-283-
5120. Space is limited.
Healthy food doesn’t
have to break the bank.
FRESH
CRAB
FIRECRACKER GRILLED SALMON
INGREDIENTS:
6 (6-oz.) salmon fillets
1/2 cup vegetable oil
1/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons finely chopped garlic
2 teaspoons dried crushed red pepper
1 1/2 teaspoons ground ginger
1 teaspoon sesame oil
1/2 teaspoon table salt
1/4 teaspoon onion powder
DIRECTIONS:
Place salmon fillets in a large zip-top
plastic freezer bag. Whisk together veg-
etable oil, soy sauce, balsamic vinegar,
honey, garlic, dried crushed red pepper,
FRESH IN THE CASE THIS WEEK:
Crab, Salmon, Halibut, Rock Fish, Ling Cod, Dover Sole,
Oysters, Mussels, Smoked Fish and more.
THE KRAB KETTLE
280 Hwy. 101 (2 Blocks N. of Bridge) Florence
MONDAY-SUNDAY 10-6 • 541-997-8996
Marina & RV Resort
Presents
A PROFESSIONAL FIREWORKS SHOW
CELEBRATING OUR NATION’S INDEPENDENCE!
SATURDAY, JULY 6th– 10:00 PM
Family-friendly activities start at 3:00 pm! Parking
is limited. Walk-ins welcome
< BARBECUE!
< LIVE BAND!
< GAMES!
< WALK-IN (BRING A CHAIR)
< WATCH FROM LAND OR LAKE
< FAMILY ACTIVITIES!
Our sponsors made it happen…
ZOLEZZI INSURANCE AGENCY
TOREX ATV RENTALS
*Wacoka Farm *Rick’s Quality Imports
Please consider a donation:
gofundme.com/2019-sparkle-on-the-siltcoos
4879 Darlings Loop, Dunes City, OR 97493
Call for details: 541-997-2841
info@Darlingsresortrv.com #iheartdarlings
Surfside Restaurant
C ome get your Loyalty Card!
Call: 541-997-8263
Steak
Seafood
Pasta
Monday-Sunday 11am to Close
Happy Hour Monday-Friday
3:00pm to 5:00pm
8
201
VOTED
Mo’s Old Town, Florence • Daily 11 am - 8 pm
Serving Bowls of comfort for Over 50 Years
F
BEST O
E
and for dessert...
H OMEMADE MARIONBERRY OR PEACH COBBLER $4.95,
ADD ICE CREAM FOR $1.00
Recipe by
Southern Living
ground ginger, sesame oil, table salt,
and onion powder. Pour over salmon,
reserving 1/4 cup mixture. Seal and chill
30 minutes. Preheat grill to 400° (high)
heat. Remove salmon from marinade;
discard marinade. Grill salmon, without
grill lid, 4 to 5 minutes or until fish is
cooked through and flakes with a fork,
turning occasionally and basting with
reserved marinade. Remove and discard
skin. Cook salmon for 6 to 8 minutes per
side, or until the fish flakes easily with
a fork.
Spring is here, stop in today.
Where good friends &
great food come together!
Your guide to great
locally owned restaurants.
Restaurant
Families can learn to save
money grocery shopping
F LO E N C
R
Reservations • Take Out
1285 Bay Street in Old Town, Florence
(541) 902-8338