By Anthony St. Clair
For the Oregon Beer Growler
In 2016, there was pizza. In 2013, there was a deli. But before all of that in 2012, there was just a brewpub called Falling Sky located in a downtown alley in Eugene. Throughout five years of change, there has been a constant:
“We want to be the most Eugene brewery in Eugene, the most representative of Eugene’s culture,” says co-founder Jason Carriere.
Instead of zigging before they zagged by focusing on territory, tap handles and shelf space, Falling Sky worked to grow a devoted local following. The business came together thanks to Carriere, owner of a homebrew store now named Falling Sky Fermentation Supply Shop, and Rob Cohen, who brought his experience with the restaurant industry. Ultimately, the two wanted a family-friendly neighborhood place.
But they did not expect what would happen next. The Falling Sky path has been different from other breweries, in part, because of the food. After barely a year in operation, Falling Sky had an opportunity to open a second location near other Whiteaker-area breweries. Expanding that quickly would be challenging, but the site was too good to pass up. It also gave them a chance to develop their food operation — the brewpub kitchen was cramped and constricted Cohen’s vision for the menu. The Falling Sky Delicatessen, which opened in 2013, elevated their fare: house charcuterie (the pastrami alone is worth a trip), pickles and fresh-baked breads.
In 2015, Falling Sky changed again. In addition to the popularity of the two locations, plus a few taps in the Portland area, the owners were in discussions with the University of Oregon about opening a space in what would be a newly renovated student union. Before that third location, a pizzeria, opened in 2016, Falling Sky expanded the brewery to meet demand.
“Both the deli and the pizzeria were surprises,” says Carriere. “The response we got from the community was great, and both of those were just opportunities that came along — maybe a little bit before we were ready for them — but we decided we had to take them anyway.”
After five years of massive — and sometimes not-entirely-expected — change, the Falling Sky team is looking forward to getting back to the basics of the day-to-day. The brewpub started with 25 employees and today has 75 across all three locations. With no more expansions or construction projects on the horizon, Carriere says he and everyone else is ready to focus on “investing time and energy into being one of the premier breweries in Oregon.”
Part of that is now dialing in the brewery expansion. “Because of the constraints of the building we’re in, as we planned we realized that if we wanted to put in additional tanks in the future, it’d be this huge ordeal,” explains Carriere. “We’d have to shut down the brewery and restaurant, because it’s challenging to get big equipment into the brewery.”
Falling Sky kept its current system but installed electrical and plumbing upgrades, along with other big equipment, such as a cold liquor tank, another whirlpool tank, four lagering tanks and two open fermenters. “Now we can do three turns in a day,” says Carriere, “where previously just trying to do two would have been a 6 a.m. to 10 p.m. ordeal.”
In 2012, Falling Sky produced 800 barrels and made an all-time brewery high of 1,111 barrels in 2016. Carriere estimates that the brewery could be on track to produce 2,000 barrels in 2017.
Not that they’re done adding new gear. An Energy Trust grant will help upgrade the brewery’s boiler. Automated grain handling is on the horizon along with installing a bigger pump for the brew system and adding an external grain silo. “We always hunted around for used brewing equipment that is interesting and cool, such as the Austrian-manufactured open fermenters,” says Carriere. “It’s part of our international theme to cobble together a little brewery museum back here.”
The upgraded brewery has also given Falling Sky the freedom to compete for more beer awards and take on new opportunities. As part of the grand opening for a new Whole Foods in downtown Eugene, the store approached Falling Sky about doing a beer. The final product, Retrograde Red, was available in 22-ounce bottles — a first for Falling Sky. “It was a good opportunity to test the waters more in a low-risk situation,” says Carriere. “It’s one of those things that we’d been meaning to look into, but didn’t have a reason — and then a reason came along.”
Now Falling Sky is pursuing limited bottle and can releases as part of a “presence of mind campaign,” instead of trying to compete for broader distribution and shelf space. “This gets our name out there so that when people see a different beer in a bar, maybe they’ve had our beer in a bottle, so maybe they try that other Falling Sky beer,” says Carriere. “We want to communicate to the state of Oregon that we are makers of quality beer, and that if you get one of our beers, any of our beers, it will be clean, drinkable and well-made.”
It’s about more than brewing beer and cooking food, though — it’s also about creating a strong culture. “What we’re building here is bigger than any one of us,” says Carriere. “People have worked for us, then left for other opportunities, and then came back. That speaks volumes about our family in the Falling Sky team.”
As local beer culture changes and the industry continues to grow, one thing surprises, humbles and motivates Carriere. “I’m amazed by the number of people locally who still, five years on, haven’t heard of Falling Sky. There’s still room for growth even in our own community, and that’s cool.”
Falling Sky Five Year Anniversary, March 1–31
Daily growler fill specials, brewery tours and tastings, special anniversary gear and apparel, brewer’s dinner, special-release and cellar beers, and more.
Falling Sky Brewing House
1334 Oak Alley, Eugene
Falling Sky Delicatessen
790 Blair Blvd., Eugene
Falling Sky Pizzeria
University of Oregon Erb Memorial Union
1395 University St., Room #46, Eugene
By Anthony St. Clair
For the Oregon Beer Growler
When it comes to college football, there is one place to be: Eugene.
ESPN's College GameDay program has broadcast from the city nine times, and earlier this year, GameDay’s Lee Corso declared that Eugene was “my favorite place, for me personally, to see a ballgame.” Average attendance in 2015 was 57,324 fans. The University of Oregon's Autzen Stadium is not only Oregon’s largest sports arena, it’s the loudest stadium in the country. It’s been called “intimidating” and “where great teams go to die.”
It’s also a hell of a lot of fun.
Tailgater Magazine agrees. In its 2016 list of Top 25 “tailgating meccas in college football,” the No. 1 spot went not to Alabama or Michigan State or Notre Dame. It went to Autzen Stadium.
It’s no surprise. Autzen is where, at the end of the third quarter, the crowd dances while the toga party scene from “National Lampoon's Animal House” (filmed in Eugene, by the way) plays — complete with the song “Shout” blasting. Autzen is where a foghorn sounds every time the Ducks score. (OK, granted, that foghorn’s been getting leaned on less this season than usual, but it’s not the destination, it’s the journey, right?)
Autzen is also set in one of Oregon’s meccas not only for tailgating and college football, but for craft beer. Eugene is where game day turns the city green and yellow, from the flags flying on vehicles driving in from all over the state to the face paint and clothing covering fans marching to Autzen en masse.
So wherever you are in the Eugene area, here are tips for enjoying the game and a good beer, whether it’s pregame, around town, tailgating outside Autzen, or finding the party inside at the Moshofsky Center (the "Mo") next to Autzen.
Transportation tip: Parking at Autzen is no picnic. The stadium is walkable from many parts of the campus area and downtown Eugene. Check your favorite mapping app for directions. Lane Transit District also offers a park-and-ride shuttle to and from the stadium.
Depending on kickoff time, you may need anything from a hearty breakfast to a little pregame snack. Maybe you aren’t going to the stadium and need to know where to be. Or, maybe you’re watching at home, but need to stock the beer fridge. Bring your growler! Eugene’s got you covered. All hours listed are for Saturdays.
The Bier Stein
1591 Willamette St., 541-485-BIER, thebierstein.com, 11 a.m. to midnight
With more than 30 taps and 1,000 bottled beers and ciders from all over the world (plus many staff are certified Cicerones), The Bier Stein is your spot to stock the beer fridge.
1689 Willamette St., 541-343-1542, brailseugene.com, 7 a.m. to 3 p.m.
Since The Bier Stein opens at 11 a.m., cruise a block down and have breakfast first. Brails is a perennial fan favorite, taking Eugene Weekly’s “Best hangover breakfast” top spot for years running. That’s good to know — you might need to go there tomorrow, too.
20 Centennial Loop, 541-484-4355, thecoolerbar.com, 7 a.m. to 2 a.m.
Oddly enough, few bars are near Autzen. The closest is The Cooler, a large sports bar that prides itself on big-screen TVs; a simple, yet tasty, pub fare menu; and booze aplenty.
263 Mill St., 541-636-3889, coldfirebrewing.com., noon to 11 p.m.
One of Eugene’s newest breweries, ColdFire, is catching fire with their European beers, Northwest flair, imagination and solid brewing chops. Located just across the Willamette River near Skinner Butte, hit ColdFire for a pint or growler fill. You’re also near the city’s riverside bike paths and can walk the 1.3 miles from ColdFire to Autzen in about 30 minutes.
Elk Horn Brewery
686 E. Broadway St., 541-505-8356, elkhornbrewery.com, 11 a.m. to 11 p.m.
Bordering the UO campus, Elk Horn was founded by the folks behind Eugene’s popular Delacata food cart. Elk Horn bridges the gap between beer, cider and wine. Also check out their Southern–Northwest fusion food menu.
Falling Sky Pizzeria
UO Erb Memorial Union, 1395 University St., Room #46, 541-485-1275, fallingskybrewing.com, 11 a.m. to 1 a.m.
After opening this past summer, Falling Sky’s third location has quickly become a popular spot for UO students and faculty, as well as the greater community. Enjoy game day on campus with a pint and an innovative pizza.
McMenamins North Bank
22 Club Road, 541-343-5622, mcmenamins.com/northbank, 11 a.m. to midnight (opens 10 a.m. home game days)
You’ll be able to hear Autzen while sitting by the Willamette River. Just a hair over a mile from the stadium, McMenamins North Bank has a spacious restaurant and cozy bar. Weather permitting, don’t miss the riverside deck, and TVs inside will make sure you won’t miss the game.
444 E. Third Ave., 541-653-8509, ryeon3rd.com, 5–10 p.m. (bar opens 4 p.m.)
If you want something a bit more refined for your game day pleasure, or an evening spot, Rye offers French-style cuisine, craft cocktails and a selection of Oregon beers in a rustic-chic setting.
Steelhead Brewing Company
199 E. Fifth Ave. #1, 541-686-2739, steelheadbrewery.com, 10 a.m. to 11 p.m.
Located in Eugene’s Fifth Street Market area, Steelhead has been serving tasty pub fare and pouring beers (racking up 24 medals) for 25 years. Head here before the game or hole up in a comfy chair and watch the action unfold.
Sidelines Grill & Sports Bar
77 W. Broadway, 541-654-4690, sidelineseugene.com, 11 a.m. to midnight
Keep it simple: food, drink, sports. In the heart of downtown Eugene, Sidelines focuses on the fundamentals with pub fare and beer and 10 HD TVs ensure you don’t miss a moment.
SweetWaters on the River
1000 Valley River Way, 541-341-3462, valleyriverinn.com, 6:30 a.m. to 11 p.m.
Coming from out of town or just want a scenic riverside spot to enjoy a pregame meal and a nice beverage? Head to Valley River Inn and its SweetWaters restaurant (there’s also a lounge and bakery). One fan’s tip for early game days: head to SweetWaters for brunch (and a Bloody Mary), then walk it off on the riverside path to Autzen. Another plus? If you need to stock up on UO gear, The Duck Store is across the parking lot in Valley River Center shopping mall. You can also park there and take a shuttle to the stadium.
Tailgating Outside Autzen
Four hours before kickoff, Autzen Stadium’s parking lot opens — and is promptly taken over by thousands of tailgaters, many with RVs and tents that are ready to hold the party. Some people come just for the tailgating and aren’t even going to Autzen for the game. It’s easy to see why.
“Being outside of Autzen is a different experience on game day,” says John Procopio, a longtime Eugene resident and Duck fan. “The lead up to the game is like getting ready for a vacation or the night before Christmas. All this excitement and anticipation builds. It’s one of the best parties and people watching to celebrate not only Duck football, but being in Oregon.”
Procopio is one of many fans who come to the tailgating area with their own six-packs, growlers, bombers and plenty of cups — after all, game day is about the community and what says community more than sharing good beer with friends? “I want my ‘A’ beer — something special, something nice, like you’d want for your birthday,” says Procopio.
To get the best experience, bring something to share and just start talking with people. Offer a frosty beverage, strike up a conversation and you’ll be part of the tailgating team in no time.
Want your tailgating a bit more laid-back? In nearby Essig Field, a free, family-friendly outdoor area holds a food court, complete with a tent dining area, a beer garden highlighting local beers and televised game coverage. Some fans stay here the whole time.
In the Moshofsky Center
Once inside Autzen, you can’t have beer at your seats. No matter. That’s what the Moshofsky Center is for. The 117,000-square-foot Moshofsky, or “Mo” for short, opened in 1998 as a covered practice area for the Ducks. Today, UO uses the Mo as a massive area for food, drink and other entertainment. From sit-down meals to live music, beer taps for grownups and bouncy castles for kids, the Mo accommodates thousands of fans on game day. Your ticket to the game is also your ticket for the Mo, and fans can go back and forth throughout the game. You won’t miss the action either — there are TV monitors and even a scoreboard synced to Autzen’s scoring system.
The Mo opens three hours before kickoff and 90 minutes before the stadium itself is open to fans. Head there early to scope out a spot at one of hundreds of tables. You’ll find the beer garden in the back, with a range of craft and standard beers.
Whether around town, tailgating or in Autzen, for Procopio “it’s all about the sharing, the social experience and in our state we have such amazing access to get good beer. Game day is the perfect day to celebrate Oregon and Oregon beer.”
By Anthony St. Clair
For the Oregon Beer Growler
Longtime friends AJ Tuter, Matt Hill and Bryan Ireland had been homebrewing together in Roseburg for years, and members of their informal beer club kept telling them they should go pro. When they decided to make the leap, their search for a brewery name turned out to be down the street. Tuter’s home — and site of their garage homebrewery — was near Main Street, or “Old 99,” a north-south highway that runs the length of the West Coast. After getting licensed in 2013, Old 99 Brewing Co. has been at the vanguard of Roseburg’s growing craft beer scene, and a receptive public leaves Yelp reviews such as “hidden gem” and “small, friendly and has a whole bunch of passion and character.”
“We’re not on Old 99, but it’s perpendicular to it,” explains Tuter. “We thought Old 99 would be a good way to associate the Northwest for us. It’s been fun, it’s been a good brand to build. People like our shirts, our logo, that story.”
Today Old 99 is keeping a focus on slow growth, good beer and fun times. All three owners share brewery duties while holding other full-time positions: Tuter as a firefighter and paramedic who works in Eugene but lives in Roseburg; Hill as a network engineer in Roseburg; and Ireland, who works in Portland as a replenishment specialist and commutes to Roseburg.
Tuter describes Old 99 as being about “community, gathering, connections and above all, dedication to craft beer.” That focus is paying off. Starting with a 1-barrel system, Old 99 quickly moved to a 3.5-barrel system, on which they would double-batch into 7-barrel fermenters. “We did that for a while. It was hard duty,” says Tuter. “Every time you brewed you had to double-batch, and it made for a long brew day.” Since late 2014, Old 99 has brewed on a 7-barrel system from Portland Kettle Works. Along with a 15-barrel tank, the brewers have made other improvements to streamline the brewing process. While still double-batching, now Old 99 has been doubling capacity during the last seven months and is on pace to increase annual production from 300 barrels a year to, for 2016, an estimated 600-700 barrels.
While the partners share tasks, they also specialize in particular areas while also making sure everyone is communicating about what’s happening in different parts of the business. “It’s all collaborative,” says Tuter. “We all have different jobs, and everybody comes together and gets it done.”
Along with the partners, their wives help with different parts of the business. Old 99 also has four other employees, two in the tasting room and two doing cellar work in the 6,800-square-foot space. Currently Old 99 is sticking to its limited hours, but the partners are looking at expanding hours and adding staff in the future.
Sunday is typically a brew day, with additional brew days during the week as needed. By Thursday, all hands are on deck to prep for Friday and Saturday. Old 99 also recently started opening to the public on Thursdays. “It’s a challenge to balance working in the brewery, getting those tasks done and then doing the tasting room thing,” says Tuter. “But we like being in the brewery, with the equipment, where people can ask questions. The person who served the beer is more than likely the person who made it. That’s what I like about how we did it.”
The beers pouring today are similar to the beers that first poured when Old 99 opened three years ago. For The Win IPA, usually just referred to as FTW, came out of a 10-beer experiment to become their most popular beer. Another flagship, Billy Bad Ass Double IPA, has such a local following that “people refer to that beer almost like a person that they know,” says Tuter, prompting the partners to work up a graphic of what Billy might look like.
Infrared Northwest Red Ale can also be found on a few other taps in Douglas County. Old 99’s Pale Ale has undergone some changes over the years though. The inaugural Yard Sale Pale Ale has since been replaced by Tioga Pale Ale. Named after a section of the North Umpqua Trail, Tioga uses piney hops to make it “feel like a walk in the woods.” Keeping it simple on the dark side of things, year-round Fogline Stout got its start in the homebrew kettle and today remains a four-ingredient stout. “It’s just a Northwest stout, super smooth, a fan favorite.”
Lastly, Infidel Cascadian Dark Ale/Black IPA is a “beer geek beer,” says Tuter, but one that also won Best of Show at a brew fest in Klamath Falls last year. “A lot of people think they don’t like dark beer, but when they try this they’re impressed. They almost think they’re drinking a Guinness-type beer, but the hops are in your face with tropical and citrus notes, and it’s unexpected to have those coming out of a dark beer.”
Earlier this year Old 99 began limited distribution through Bigfoot Beverage, but Old 99’s focus remains “making sure Douglas County is taken care of first.” Tuter expects distribution to continue gradually expanding. In advance of that, Old 99 is starting to appear at more Oregon beer events, such as Lane County brew festivals and the Bend Brewfest in August. Old 99 also has added a crowler machine for filling and sealing 32-oz cans in the tasting room, similar to filling growlers. In August the brewery will celebrate its anniversary.
“We plan on growing, but we want to grow healthy,” says Tuter. “We’re going to do well with what we have, and not have to sacrifice beer quality. It’s beer first, grow later.”
Old 99 Brewing Co.
(a) 3750 Hooker Road, Suite A, Roseburg
By Anthony St. Clair
For the Oregon Beer Growler
Usually when a craft beer place draws in the public, they are attracting people who come primarily for the beer. But with Beergarden, the 1-year-old Eugene taphouse (and home to four food carts) gets just as many people who come first for their favorite grub — and then discover a pint of something special to go with it. Customers may start out more interested in the food than in the beer, but with 42 (soon to be 47) taps of craft beer, wine, cider, mead and more, they soon realize Beergarden is a unique blend of indoors and outdoors, craft beverages, and artisan food.
Founded in 2015 by Tap & Growler co-owners Colby Phillips and Patric Campbell, Beergarden is located in a renovated former service station at a nexus of major roads and neighborhoods. Decor was salvaged from a to-be-demolished local Marie Callender’s restaurant — look above the bar and you’ll find the old salad bar shield. Beergarden combines metal and wood in both a comfy indoor space and an airy, yet covered, outdoor space that’s filled with plants thanks to the garden center next door. Lunch and dinner crowds come for a variety of reasons, including live music, a food truck meal and the enclosed space where kids can play.
“It’s a beer garden with a true garden feel,” says Phillips. “People really seem to like it.” Local people’s choice awards would agree. During its first year, Beergarden garnered a number of honors: “Best Beers on Tap,” “Best New Restaurant” and “Best New Business.”
At the heart of Beergarden, of course, is the “beer” in the name. At the heart of the beer is beer steward Holly Emery-Walen, who has been with Beergarden since the beginning. The University of Oregon graduate has a resume that includes positions at a number of well-respected beer establishments, such as The Bier Stein, Hop Valley’s Tasting Room and Belmont Station. Managing the Portland beer cafe connected Emery-Walen with brewers, brewery owners and other figures in the industry. Around 2013, though, she was ready to return to Eugene, where she met Colby Phillips, who was conceptualizing the place that would become Beergarden.
“He approached me about something he and Patric were putting together,” explains Emery-Walen. “I wanted something full-time where I could have creative control with the tap list and bottle list. I get that autonomy.”
Now Emery-Walen is the general of the business’s taps and bottle selection. “I love drinking beer,” she says, “and I like to explore.” But developing the right beer selection wasn’t just a matter of pulling in every esoteric beer she could get her hands on. The onsite food carts pulled in lots of foodies and food cart fans. “They aren’t necessarily beer geeks or in the craft beer scene, which is different from a lot of beer places,” says Emery-Walen. “We’re at this confluence of North Eugene, South Eugene, Whiteaker. We’re near two highways, and that brings a big mix of demographics. People weren’t necessarily coming just for craft beer.”
With constantly rotating taps, however, Emery-Walen hit upon a simple solution for people whose taste in beer might be more on the stick-with-what-you-know end of the spectrum. She decided to keep Hop Valley’s Light Me Up Lager on Beergarden’s sole permanent tap, “for people who want something familiar in a place where all the beer is unfamiliar.”
That simple change puts people at ease, though, and more and more customers come in who “enjoy exploring.” That adventurous spirit, Emery-Walen observes, is a natural extension of food cart fans and foodies. “They’re already familiar with their palate, what they like. Usually foodies are pretty exploratory. You can have different tastes in food or beer, but still be able to find beer and food that suits whoever is coming with you.”
When curating Beergarden’s selection, Emery-Walen focuses on quality and freshness. As Beergarden celebrates entering its second year, she continues building relationships, expanding access to limited-release beers and keeping Beergarden’s selection a mix of the unique, the everyday, and overall, the well-crafted.
“I try to keep a diverse range of styles, and beers within styles. Diversity was our foundation at Belmont Station, and I brought that here too,” says Emery-Walen. “If you taste something and think it’s awesome, you want to share that with the world.”
(a) 777 W. Sixth Ave., Eugene
Sunday through Thursday, 11 a.m. to 10 p.m.
Friday through Saturday, 11 a.m. to Midnight
By Anthony St. Clair
For the Oregon Beer Growler
Have you ever wondered what “The Simpsons” and renowned counterculture author Ken Kesey have in common?
You’ll find both in downtown Springfield. However, while an unofficial “Moe's Tavern” is nearby, only Ken Kesey has a direct connection to local beer.
Old City Artists, with offices in both Studio City, Calif. and Portland, painted a 15-foot-by-30-foot mural of the long-running animated TV show in 2014. Old City has also worked with Nike, Disney and Madison Square Garden. Then, during four days in August 2015, Old City Artists returned to Springfield to paint a new mural — photorealistic and two stories tall — of Ken Kesey, the Merry Prankster of the 1960s, author of “One Flew Over the Cuckoo's Nest” and “Sometimes a Great Notion,” and graduate of Springfield High School (where he was voted “Most Likely to Succeed”). Kesey originally moved to Springfield in 1946 and lived much of his life just south of town in the rural community of Pleasant Hill. He died in 2001. The Kesey mural is on the wall of the Odd Fellows Building at 346 Main St., better known as Plank Town Brewing Company.
“The City of Springfield approached Plank Town with their idea to honor Ken Kesey,” says Bart Caridio, owner of Plank Town and Eugene-based Sam Bond’s Brewing, as well as the pubs Sam Bond’s Garage (Eugene) and the Axe & Fiddle (Cottage Grove). “The Odd Fellows were instrumental in agreeing to this idea, agreeing to have the mural on their building, and Plank Town just had to agree to have in on their business. It was a big fat ‘YES’ from both parties."
A panel of Springfield civic and business representatives, including Caridio and Kesey family members, put out a call for designs. The panel reviewed and selected the final design from eight submissions. Caridio recalls the design’s innovative incorporation of the wall’s windows and building elements as being key in the panel’s decision. The winning design was by Craig Ferroggiaro of Portland-based Willamette Valley Color, who has also created images for Swiss Army, Toyota and Apple. The $28,000 project cost was funded by Springfield hotel taxes.
Once selected, Old City Artists collaborated closely with the Kesey family to include memorabilia in the bookcase that is the primary part of the mural, such as the tie-dyed FURTHUR bus that Kesey and his fellow Merry Pranksters drove around the U.S. during the counterculture movement of the 1960s. In a video about the mural, Old City Artists described its “impossible idea” to tell Kesey’s story as a “father, farmer, magician, writer, athlete and counterculture icon,” focusing on imagery such as the bookshelf, a family photo and a concert ticket. “The mural is at once simple and complicated — just like Ken,” concludes Old City Artists. In addition to owner Erik Nicolaisen, Old City Artists members Christopher Slaymaker, Eduardo Garcia, and Patrick McGregor worked on the mural. The finished piece was unveiled and dedicated at a public celebration, also attended by Rep. Peter DeFazio, on Aug. 28, 2015.
Since its opening in 2013, Plank Town has become a cornerstone of downtown renewal in Springfield, once known more for strip joints and dive bars, and now increasingly known for craft beer, the performing arts and small businesses. Along with Hop Valley Brewing Co., Plank Town serves as a Springfield destination — particularly for folks working their way along the Eugene Ale Trail of breweries. The mural, Plank Town is finding, also gives people another reason to visit downtown Springfield and stop in for a pint.
“We all have noticed that there has been a pickup of tourism to check out the mural,” says Michelle Long of Plank Town. “It's pretty common now to look out the side window of the restaurant and see someone across the street taking pictures and staring at the building for quite a while to read and discover every part of the memorabilia in the bookcase. It's not uncommon to see people quite taken and going through a range of emotions while looking at the mural.”
Long sees the mural as enriching the Springfield art scene and enhancing the city’s growing reputation and new identity as a destination for art, culture, food, craft beverages and the outdoors. “Springfield has Second Friday Art Walks,” explains Long. “Adding another mural in the downtown area of this caliber is wonderful for getting people to notice what lovely things we have going on out here.”
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