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How Viable is The Bear Creek Greenway as a Commuting Route? The Rogue Valley isn’t a series of walking neighborhoods. If you live here, you commute. Research has consistently shown that the biggest factor in whether or not people will commute by bike is the quality and accessibility of bicycle

Pushing Boundaries at The United Bike Institute Ask the average person what Ashland is known for and they’ll say ‘theater.’ Ask the average bike mechanic and you’ll get a very different answer: The United Bicycle Institute. The school has eight full-time and four part-time guest instructors, and typically sees 800

There ain’t much that beats cruising around on your bike, hitting up the sights. Except of course scoring some sweet prizes for it. The Messenger is giving away two pairs of tickets to Michael Franti at the Britt on August 20th, and all you have to do is have some

Local Expert Discusses Cyclists Going Electric Though some fundamentalists consider electric bikes or electric assist bikes (in which the motor adds to the momentum along with pedaling) “cheating,” they can extend the time cyclists can physically ride a bike by decades, and expand the bicycle’s utility in ways that opens

While many bars tote “local ingredients,” it’s rare that a cocktail is made exclusively with them. Luckily, Southern Oregon has such a plethora of local food producers that it is actually possible. All it takes is a little innovation, minor tweaking and a little bit of extra time. For the

Gin Martini Larks at the Inn at the Commons   A golden anniversary hotspot like this must have a good cocktail. The martini is the sure way to go because you can’t honestly claim that you’ve never dreamt of dressing up as James Bond and ironically ordering his trademark drink.

  For the uninitiated, Pisco is a popular liquor from South America made from grapes in a distilling process similar to brandy. It typically is in the 40 percent alcohol range and is made in both Peru and Chile. More importantly, it’s a pissing match for the ages. Chileans will

While you can endlessly parse out the subtle flavor nuances in liquor, in a general sense, it’s pretty easy to pick a tasty one: pay a lot for a well-aged hooch. It’s not quite as easy when you’re picking from the bottom shelf instead of the top. It’s a minefield

  O.K., so it isn’t that simple, but pretty close. The name “moonshine” most likely comes from the late 1700s to early 1800s in the Appalachian area where the drink was made at night, in an attempt to keep the illegal activity a secret. The term is still used today