McMinnville Community Advantage Magazine April 2021 by Active Media Publishing Group

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Located in Bunn’s Village 8095 HWY 99W • McMinnville

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McMinnville Community Advantage Magazine 5

I N G O O D TA S T E

AUTHENTIC MEXICAN SEAFOOD

AT MI LINDO NAYARIT MARISCOS Written By David Bates, Active Media Contributing Writer Photos By Kara Langley Photography

ow that restaurants are open for sit-down service, McMinnville’s list of options for tasty Mexican food just got a little bigger.

Mi Lindo Nayarit Mariscos is located in the Baker Street Square shopping center location that’s been home to several restaurants over the years. At Mi Lindo, seafood’s the thing (although not everything) in great quantities and varieties. The menu is available at the restaurant’s website and Facebook page and is full of seafood dishes, from various preparations of fish to crab legs, crawfish, scallops, mussels and octopus. The restaurant was opened earlier this spring by Sandy Rodriguez Arellano and her husband Irvin Amaral, the chef behind the scenes whose authentic Mexican cooking fills platters indoors and take-out boxes for those who prefer to eat at home. “I’m from Mexico, from the state of Mi Nayarit,” she said. The couple moved here two years ago, and this is their first restaurant. “Where we come from, seafood is the traditional food from my state. We grew up in an environment eating seafood every day. My mom taught me to cook as well as my brother.”

Nayarit, which is along the Pacific Coast, is famous in the culinary world for imaginatively incorporating marine ingredients into typical Mexican platters you’re likely familiar with: enchiladas, tacos, burritos, chimichangas and tamales. Mi Lindo Nayarit translates to “My beautiful Nayarit” and mariscos translates to seafood. It’s worth spending time with the huge menu before ordering, but Sandy might be able to sell you right here on the restaurant’s signature dish: Pescado Zarandeado. “We do a traditional Pescado Zarandeado, which is a whole fish,” she said. “We open with a robalo fish, also known as a sergeant fish, cut in half and then marinate in chili and spices. Then we put it on the grill and it’s slowly smokedgrilled in mesquite. You have to wait 40 minutes for the fish to be ready. That’s a traditional plate from there. If you travel to Mi Nayarit, you’ll find that everywhere.” The dish is served with fresh greens, rice and warm tortillas. While you’re waiting for the Pescado Zarandeado, check out the appetizers. Aguachiles de Camaron, are a tasty way to dip into Nayarit cuisine: Fresh shrimp cooked in lime juice with your choice of green, red or spicy black sauce. Oysters on the shell are among the starters that will look familiar, but some invite an adventurous spirit: Try the Langostinos, which is the meat from the tail of a crawfish that resembles shrimp but has a sweeter taste.

6 To Advertise With Us, Call 503.825.2111

Here’s a few more of Sandy’s favorite dishes: CHICHARRON DE PESCADO “This is a delicious fried fish dish which gets its name for resembling little pieces of fried pork skin. Here, white fish cut in small pieces, marinated in a flavorful blend of salt and spices. Then the fish is coated in flour before being fried to crunchy perfection. CEVICHE DE PESCADO “A simple, healthy ceviche made with fresh tilapia filets, cooked in lime juice and mixed with fresh tomatoes, cilantro and red onions. The best way to eat is with tortilla chips.” CAMARONES CORA “Definitely try if you love spicy shrimp. It’s fried to the point where the peel is extra crispy, then stewed in a house-made spicy chili sauce. Served on a bed of red onions and cucumbers. To be able to taste the flavor you must eat them with the peel.” Other delicious specialities include Charola Mi Lindo Nayarit, a savory mix of devil shrimp, garlic shrimp, fried shrimp, bacon-wrapped shrimp, breaded shrimp, fried fish and crawfish served with rice, fries, salad, and thick, chewy bread; Charola Huichol, which includes head-on shrimp, peeled shrimp, octopus, mussels, crab meat, snow crab meat and fresh prawns with an option of mild devil sauce, house sauce, dried chilli sauce or garlic sauce, all served with fries, salad and garlic bread; and Torre Ixtlan, a tower

of fish ceviche, raw shrimp, steamed shrimp, octopus and scallops with red onions and cucumbers on a special sauce. Mi Lindo Nayarit Mariscos is also available for catering, so if you’ve got a large gathering planned, check out the party platters (and call well in advance).

Mi Lindo Nayarit Mariscos is located at 1310 NE Baker Street in Baker Street Square. Open daily, Monday-Thursday, 11 a.m.-7 p.m., and Friday-Sunday, 11 a.m.-8 p.m. Phone: 971-706-5152. A complete menu is available online at www.milindonayarit.business.site and on Facebook. Take-out is available.

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of $10 or More

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McMinnville Community Advantage Magazine 7

n I s I g Sprin ! r i A e TH

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McMinnville Community Advantage Magazine 9

APRIL 21 CROSSWORD SOLUTION 1

H O L 2 C H I D A 3 B U N N Y U 5 R A I N B O O T S 6 T B 7 8 9 F L OW E R S E C A N G R S G F K 11 C H O C O L A T E 12 E U Y T 13 R A I N B OW S T 14 T L I E 15 S P R I N G

C K S 4

P A R T 10 D Y A F F O D I L Y

Day of celebration Beautiful winged bug Fete Holds Easter eggs Game where children search First yellow flowers Holiday celebrated at the beginning of spring

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Baby chickens Rabbit Wear these in the rain Bouquet Something sweet to eat What candy bunnies are made of 13 Prism in the sky 14 White Easter flower 15 Second season of the year 2 3 5 7 9 11

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6 HOLDS EASTER EGGS

7 BOUQUET

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11 WHAT BUNNIES ARE MADE OF 13 PRISM IN THE SKY 14 WHITE EASTER FLOWER

10 FIRST YELLOW FLOWERS 12 HOLIDAY CELEBRATED AT THE BEGINNING OF SPRING

15 SECOND SEASON OF THE YEAR

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McMinnville Community Advantage Magazine 13

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1302 N. Hwy 99 W | McMinnville | 503-472-5665 | M-F By Appointment McMinnville Community Advantage Magazine 15

B U S I N E S S F E AT U R E

DAVID ANTINUCCI

ALLEGIANT REALTY GROUP

YOUR LOCAL GUIDE TO THE YAMHILL COUNTY MARKET Written By David Bates, Active Media Contributing Writer | Photos by Kara Langley Photography

ith the arrival of spring, warmer weather and our pandemic troubles receding, you may be thinking the time is right for selling your home or buying a new one. Regardless of which, David Antinucci and his team at Allegiant Realty Group in McMinnville are ready to help you navigate the market with a personalized touch. “Large companies and their teams can make clients feel like just a number, and lone agents often have limited resources and clients end up relying on a single person,” said David, who has owned and operated the company since 2017. “At Allegiant, due to our size and organization, clients get the undivided attention of a single, full-time point of reference, their agent. They also have backup available and a diversified, experienced and competent team on their side, with the resources, know-how and know-who of a large team.” Raised in both the United States and Rome, Italy, David studied philosophy and economics at the University of Tucson in Arizona. He’s worked on both sides of the Atlantic. David gained experience with the marketing department of Ford Motor Company and also in real estate. Additionally he owned a web application development company for 15 years. David spent summers as a kid in McMinnville, so he settled here when he moved back to the U.S. in 2012. “I thought Real Estate would be a good fit for me,” he said. “My business experience - not just in real

16 To Advertise With Us, Call 503.825.2111

estate, but also in marketing, sales and technology - would all work in the Real Estate business as it is conducted nowadays. I like being able to use my experience and competence in business to help people with what is often their biggest economic decision.” Employing state-of-the-art technology and effective advertising and communication, Allegiant has intimate knowledge of local market dynamics. It’s a small but diverse team that brings an array of knowledge and professional backgrounds relevant to the real estate process. David has 30 years in business in two countries; LeAnne Cray has 17 years of experience in Escrow; Dobora Kriscunas has more than a decade of experience in accounting, and Jadeon Roberts-Maxfield spent ten years in the construction industry. “We are able to access the information and provide additional resources to complement our core Real Estate services for the benefit of our clients,” David said. Since opening Allegiant four years ago, the team has focused primarily on Yamhill County. Our clients have put the company to work in other parts of Oregon as well, including the Portland-Salem areas and the coast. “We serve first time buyers and sellers, but find ourselves more and more specializing in out-ofstate buyers and mid-to-high end properties,” David said. “We also have a specific program for estate and

probate sales. We advise and serve executors and personal representatives in the preparation and sale of real property.” Currently, the local market is very much a seller’s market. David said “Just ask anyone who has been looking to find a property.” Inventory has been low for some time now. “This is flat-out great news for sellers, of course, but there is some good news for buyers, too,” David said. “With the help of a competent and knowledgeable agent, there are things a buyer can do to get better results: from being well-prepared going into a home search, to proposing terms and conditions that are more likely to get them the property they want.” “Sellers will want to keep in mind that leveraging their agent’s knowledge of the market and ability to engage the greatest number of potential buyers, both locally and outside the area, will make for ever better results.” Before customers even reach out to David or a member of his team, the Allegiant website is a gold mine of information about the entire real estate process, enabling first-time buyers and sellers to learn how the process works. The website gives even more seasoned property owners specialized tips about every step, regardless of whether they’re in it to buy or sell. There’s also an online homefinder, allowing users to drill down to find exactly what they’re looking for in any part of the county.

for sale, I found a home I wanted to purchase that a friend was putting on the market in just a few days. [They] made sure my home went on the market the same day as my friend’s home, and got me on the same realtor tour. When repairs needed to be made, he arranged everything. I’ve worked with other realtors before and [Allegiant] ranks high above all the others in my mind.” David said another satisfied client recently told him: “I want to give you a great review, because I’m sure you had to work hard behind the scenes to make things go so smoothly for me.” “This made me realize how getting good reviews is hard if you’re doing your job right,” he said. “The client never even realizes how much work went into having a smooth transaction.” Allegiant Realty Group is located at 1103 NE Baker Street in McMinnville. For more information, call 971-237-3137 or use the contact form available on the website at www. allegiantrealtygroup. com.

Sign up for a free account! You can save and edit your personal search criteria. You’ll be the first to know when a matching property comes on the market and Allegiant’s team can swing into action. Allegiant’s website brims with testimonials from satisfied clients, like this one: Allegiant “went above and beyond to both sell my home and get me into the home I wanted to purchase. Before I had even listed my home McMinnville Community Advantage Magazine 17

LET’S GET YOUR VEHICLE

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• Lube, Oil & Filter (5 qts. synthetic blend oil) • Premium Oil Filter • Check Antifreeze Protection • Battery Test and Inspection • Vehicle Inspection Report • Inspect Tire Condition Call for Appointment. Most Cars. Up to 5 quarts of conventional oil. Full synthetic oil is extra. Cannot be combined with any other offers. Expires 6/15/21.

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WE LS O CLEAA & GRNOTILE UT

McMinnville Community Advantage Magazine 21

Dr. James B. Nelson, DDS

199

Understanding The “True Value of Dentistry” “An ounce of prevention is worth a pound of cure” and that is true with preventative dentistry. It’s easier and cheaper to stop dental problems from happening than it is to fix the damage. Preservation instead of repair or replacement keeps your money in your pocket. Getting a cavity is an unpleasant experience as well as a painful reminder that teeth, unlike bones, can’t heal themselves once damaged. Cavities are the result of a tug-of-war happening every day in your mouth. Our teeth, gums and jawbone are under constant attack from bacteria, acidic foods and drinks, trauma and normal wear and tear.

Does NOT include Periodontal Treatment Some restrictions apply. Not valid with any other offers. No cash value. Must present ad. Expires 6/15/21

At some point (myself included) we are guilty of taking our teeth for granted. After all, they have always been so reliable, so solid and it’s hard to imagine they will change any time soon, right? Teeth are no exception to the inevitability of change. Usually changes are so gradual they are hard to detect until something catches our attention like a toothache or even worse, a broken tooth. Dental disease in early stages is painless and relatively slow in progressing, but without intervention it will continue and become costly on a variety of levels. By the time pain, bleeding or breaking teeth occur, there is usually significant and possibly irreversible damage to teeth, gum tissue or bone.

821 NE Highway 99W • McMinnville (503) 472-1159 www.jamesnelsondentistry.com

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McMinnville Community Advantage Magazine 25

M C M I N N V I L L E H I S TO R Y

LINFIELD UNIVERSITY

SPANNING 3 CENTURIES

Written By David Bates, Active Media Contributing Writer | Photos With Permission From Linfield University

t is estimated that fewer than two in ten colleges founded in the United States before the Civil War survive today, and McMinnville lays claim to one of them: Linfield University. Linfield enrolled more than 1,900 students last fall and this month began offering nursing classes out of a newly renovated Portland campus.

The community of Linfield gathers for a group portrait. 1910

Linfield (although it would not have that name until 1922) was chartered in 1858 by the Oregon Territorial Legislature as the Baptist College, only two years after McMinnville came into being and one year before Oregon became a state. The school and city have long been bound up with each other; for a time, Linfield served as a secondary school for McMinnville, and for a period, it was known simply as McMinnville College.

The first recognizable piece of the campus was conceived in May 1882 when construction on the $25,000 Pioneer Hall began. Completed the following year, it housed classrooms, a library and living space for students. Two years later, the school offered its first baccalaureate degree. Like most pioneer schools, the McMinnville institution faced tough times in its first few decades. As World War I raged, it began to find solid ground. In 1917, Frances Ross Linfield was recruited to sit on the board of trustees. The wife of the Rev. George Fisher, she was impressed with the school’s efforts “to eliminate from student life everything that is inconsistent with … Christian principles.” She then pledged a fortune, from her family’s properties in Washington, to the school if trustees named it after her late husband. It took years to wrangle through the legal issues, but in the end, Linfield was left with $250,000 and well positioned to face the coming decades. 26 To Advertise With Us, Call 503.825.2111

The centrality of religion in its formation notwithstanding, Linfield has, historically, found ways to accommodate secular life. The Rev. Leonard Riley, who served as the school’s president from 1906 to 1931, was a deeply religious man who objected, for example, to the teaching of evolution. He was persuaded to soften his stance by faculty who believed that Linfield students would be best served if they were instructed in the views they would encounter in the “real world” beyond college. Likewise, in the 1960s, then-President Harry Dillin told trustees that he had “prayerfully” decided that Linfield would benefit from having faculty who weren’t necessarily Evangelical Protestants. Accordingly, believing that the freedom of conscience was a central Baptist value, Linfield welcomed Roman Catholics and Jews to the faculty. Today, though the school maintains an American Baptist heritage, there are no religious requirements for students, staff or faculty. There is more to Linfield, however, than the McMinnville campus on Highway 99W. To tell that part of the story, one must go back to a few years after the college was up and running. And it happened in Portland, where a group of Episcopalians set out to found the Good Samaritan Hospital,

Student nurse Priscilla Soumokil checks the vital signs of a patient at the LinfieldGood Samaritan School of Nursing. 1983

which was to become a training ground for nurses.

nearly $5 million. Today, one of those buildings is the Nicholson Library.

Relations between the two institutions went back to the 1960s, when the hospital and nursing school partnered with Linfield so they could maintain their national accreditation in an increasingly professional field. In 1982, Linfield and Good Samaritan agreed to merge, forming the oldest nursing education program in the Pacific Northwest.

The 163-year-old school continues to make important strides that will shape its future. Last year, Linfield became Linfield University, with a College of Arts & Sciences, a School of Business (which are both in McMinnville) and the School of Nursing on the Portland campus -- which this spring semester opens in a newly-renovated facility.

In the last quarter century, possibly the most significant development in Linfield’s evolution came about in the 1990s as a result of the technology firm Hewlett-Packard closing their extensive facilities in McMinnville -- which, as fate would have it, were located next to Linfield. The college bought the 17-acre campus and the buildings on it for

Today, under-represented students -- which Linfield identifies as students of color, low-income, transfers and those representing the first generation in their family to attend college -- now make up two thirds of all students. Collectively, the student body represents nearly two dozen countries and nearly as many U.S. states. And this year, Linfield embarks on a new major project: Thanks to a $10 million gift (the largest in school history) from the W.M. Keck Foundation, ground will be broken on a state-of-the-art science facility for all of Linfield’s science programs. Linfield University is located at 900 SE Baker Street in McMinnville. This article was written with information available in Marvin Henberg’s book “Inspired Pragmatism: An Illustrated History of Linfield College” and from the university. For more information about Linfield programs, visit Linfield.edu or call 503-883-2200.

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OF SEASONAL INTEREST

Written By Jenna Preston, Active Media Contributing Writer

However this ridiculous day got its start, it gained tremendous popularity during the 18th century throughout Britain and much of Europe, eventually finding its way to various countries around the world.

April Fools’ Day has actually been celebrated in some form for centuries and by many different cultures. The exact origins of the day are not entirely clear, but some speculate that it dates back to the 16th century when France switched from the Julian calendar to the Gregorian calendar. In the Julian calendar, the new year actually began on or around April first, so as to coincide with the Spring Equinox.

One of the craziest April Fools’ hoaxes of all time was that of the Swiss Spaghetti Harvest in 1957. On April first of that year, the respectable BBC news program Panorama announced that thanks to a mild winter and the elimination of a dreaded creature called the spaghetti weevil, Swiss farmers were celebrating an enormous spaghetti harvest. They even showed footage of Swiss people pulling strands of spaghetti out of trees! The prank was so convincing that many British citizens called in wanting to know how they could get their own spaghetti tree.

ave you ever fallen victim to a crazy prank on the first of April? It’s happened to most of us at one point or another. Did you have to endure more cockamamie shenanigans yet again this year? Don’t feel bad if that’s the case; you’re not the only one. Here is the history behind the day that makes us want to run for cover each spring.

In changing to the Gregorian calendar, the new year moved to January first. Many people, however, were not immediately aware of the change and continued to celebrate in the last week of March leading up to April first. As is still the case today, mockery often follows when one is slow to discover new trends or information, so these poor folks became the butt of jokes and were known as “April Fools.” One particular prank was to put a paper fish on such a person’s back, symbolizing an easily caught fish or a gullible person. Another possible theory about the origins of April Fools’ Day ties it back to the ancient Roman festival of Hilaria, which is Latin for “joyful.” This celebration took place at the end of March and often involved people dressing up in costumes to disguise themselves, before going around and mocking other citizens and magistrates. Yet another idea is that April Fools’ Day was tied to the vernal equinox (first day of Spring) in the Northern Hemisphere, and served as a metaphor of sorts for how the forces of nature trick people with their sudden changes at this time of year. 30 To Advertise With Us, Call 503.825.2111

Some pranks are more alarming than funny, though. On the morning of April first, 1974, the town of Sitka, Alaska awoke to find that clouds of black smoke were rising from the crater of Mount Edgecumbe, a long-time dormant volcano. Panic nearly set in, but thankfully it was discovered that a local practical joker, not an angry mother nature, was responsible for the ominous smoke. Porky Bickar was so committed to his April Fools’ stunt that he flew hundreds of old tires into the crater of the volcano and lit them on fire, which I’m sure all of us will agree was a terrible idea, joke or no. When Mount Saint Helens erupted six years later, one victim of his prank wrote Porky to tell him that this time he’d gone too far. Hopefully any pranks that you may or may not have fallen for this year were merely harmless and silly, but remember next year that when April first rolls around again, it’s wise to keep one eye open for tricksters like Porky. *info from history.com and hoaxes.org

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