Bricklayers Local 1 Business Agent Mike Titus (left) and Apprenticeship Coordinator Shawn Lenczowski place blocks on new barbecue.
Bricklayers and Allied Craftworkers Local 1 answered the call for volunteer bricklayers to help build a barbecue at Whiskey Creek Fish Hatchery, near Tillamook, Oregon.
The nonprofit Tillamook Anglers have been running the hatchery on Netarts Bay since the late 1980s. They completely restored it from its once dilapidated state and have been using it not only to contribute to Tillamook area fisheries, but as a quasi-community center for classes, birthday parties, even weddings. The hatchery draws more than 120,000 visitors a year.
Matt Eleazer (right), business manager of Bricklayers and Allied Craftworkers Local 1, helps Dave Bauer, a volunteer with the Tillamook Anglers, lay the last cap on a built-in barbecue at the Whiskey Creek Fish Hatchery. The hatchery is located on Netarts Bay, two miles north of Cape Lookout State Park.
The Anglers host two big events each year — a fin clipping day in April and a fishing day for kids with disabilities in September. Both events attract 400 to 500 people and involve a barbecue lunch. The only problem: The hatchery doesn’t have a barbecue.
“We would haul one in from the Creamery anytime we needed one,” said Jerry Dove, president of the Tillamook Anglers. “A while back, one of our volunteers suggested that we have a permanent, built-in barbecue with a roof.”
Dove said funds were quickly raised for materials. “All we needed was a bricklayer,” he said.
Dove put the word out on the fishing blog ifish.net.
Matt Eleazer, business manager of Local 1, saw the posting and responded. “I fish, most of our members fish, and we know how to build brick barbecues,” Eleazer said. “It’s our way of giving back to the community.”
On Feb. 7, Eleazer, Business Agent Mike Titus, and Apprenticeship Coordinator Shawn Lenczowski shared their expertise building the barbecue with half a dozen Tillamook Anglers who volunteered to help.
Dove said stainless steel grates and controls have been installed and the barbecue is ready to be fired up on fin clipping day, April 13.
More information about the Tillamook Anglers here.
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