Friday, July 21, 2023
$2 Series of theater workshops in July offered by Bandon Playhouse.
See this story on page A14
Weekender
Saleswoman celebrates 40 years with Engles Furniture BY BREE LAUGHLIN, The World
Many patrons who enter through the doors of Engles Furniture in North Bend are greeted by Yvonne Williams. The saleswoman has become wellknown for her attentive customer service and follow-up. Recently, Williams celebrated a career milestone that few people are able to achieve. The Engles Furniture employee Photo by Bree Laughlin celebrated Yvonne Williams recently celebrated an impressive career milestone. She has worked at Engles her 40th Furniture in North Bend for 40 years. anniversary
Liberty Theatre stars shine bright in Little Ole Opry
BY BREE LAUGHLIN The World
The 99-year-old Liberty Theatre is as vibrant as ever, thanks to a series of restorations and a closeknit group of talented performers.
The Little Theatre on the Bay is now in full swing presenting their “Little Ole Opry Variety Show.” The variety show kicked off with a Country-themed Opry on July
8. Additional performances are happening Saturdays and Sundays throughout July. They include a Rock and Roll Opry continued on page 3
with the company – and she has no plans of slowing down. When Williams started her sales position in the early 80s, she was one of very few woman in a male-dominated industry, but she developed the tools and skills to compete and bring a woman's touch to the furniture sales experience. “It was a lot to learn.” Williams said, “But I loved it. I really enjoyed it, and I still do. I absolutely love what I do. You make friends, but you also improve their quality of life.” Williams recognizes that when someone purchases furniture – whether it's for an entire house, a room or a single piece – it's a big deal for them. It becomes a part of
someone's home. So Williams takes the effort to make sure it is a piece that they will cherish. Engles Furniture manager Steve Nye said he's not surprised the company has employed Williams for as long as they have. “She just doesn't stop. She's constantly looking to improve the way she does things and improve the service she gives to her customers,” Nye said. Almost half of the customers that Williams helps ask for her by name because she has helped them find furniture pieces in the past, Nye said. “That is a testimonial about what she does and how well 40 YEARS continued on page 2
South Slough Reserve open for many events BY BREE LAUGHLIN
can hike through conifer forests, kayak along the bay, birdwatch in freshwater wetlands, check out exhibits at the visitor center and attend
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A recreational hub and learning laboratory is located just a few miles south of Charleston. Visitors to the South Slough National Estuarine Research Reserve
South Slough continued on page 18
Photo credit - Tony and Barbara Wright
Community members participate in a paddle trip with the South Slough Reserve
Culinary students offer fresh new menu for summertime lunch events BY BREE LAUGHLIN
includes appetizers such as bacon burnt ends, chorizo in cider and a duck trio, traditional favorite soups and salads, brick-oven baked pizza, and mouthwatering entrees such halibut, pasta carbonara and grilled New York strip steak. The lunch offerings are individually priced. “People can come in and enjoy a meal as they would in any other restaurant,” Torres said. “We just remind everyone that these are students and they are learning and they are doing their best,” he said. The restaurant was operating smoothly during opening-day on Tuesday, July 11 as guests were promptly seated and served quality dishes from the kitchen. Students acted not only as restaurant chefs, but also in front of house positions. They will be rotating to fill different
The World
A pop-up restaurant featuring refined dishes and go-to lunch favorites is happening inside the Oregon Coast Culinary Institute for a limited time. Throughout the summer, many of the communities’ next best chefs are refining their restaurant skills – and the community gets to benefit from it. These special lunch events help students prepare to make the transition to the culinary industry. “We have had requests from our students over the years who wanted more realistic restaurant style training – so for our summer term they are hosting a restaurant,” said Chef Randy Torres, OCCI Executive Director. The student-run “restaurant” menu was designed to offer something for everyone including gluten-free options. The fresh new menu
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roles during each service. The Oregon Coast Culinary Institute is a professionally accredited culinary institution at Southwestern Oregon Community College. Chef Torres said the culinary institute has consistently trained their stu-
Culinary Students continued on page 3
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