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VOL <strong>3.11</strong>
2<br />
OC OC WAVES • • VOL <strong>3.11</strong> 3.9
NATIONALLY FAMOUS CLAM CHOWDER<br />
FRESH OREGON SEAFOOD<br />
@moschowder<br />
#moschowder<br />
Mo’s Original • 541-265-2979 • Newport<br />
Mo’s Annex • 541-265-7512 • Newport<br />
Mo’s West • 541-765-2442 • Otter Rock
CONTENTS<br />
42<br />
Otter Rock n Roll results<br />
SOPHIA CARLUCCI - PHOTO BY JEREMY BURKE
VOL 3.10<br />
35<br />
The Kitchen Wild<br />
oregoncoastwaves.com<br />
30<br />
ART, OYSTERS & BREWS<br />
17<br />
Taste the chowder trail<br />
INSIDE<br />
12<br />
21<br />
23<br />
32<br />
Mossy Creek Pottery 50 Years!<br />
Unique Oregon - Harry Potter Tree<br />
Tidepool are Alive<br />
Fishing for monsters<br />
38<br />
39<br />
40<br />
Moon snails<br />
Reserve Exhibition<br />
Dream home of the month
Your pack<br />
is our passion.<br />
Any dog. Any breed. Any problem.<br />
NOW OFFERING<br />
TRAINING<br />
ON<br />
THE<br />
Oregon Coast!<br />
Koru K9 Dog Training and<br />
Rehabilitation is an award<br />
winning balanced dog<br />
training company. Together,<br />
with our team of dog trainers<br />
and dog behaviorists, Koru K9<br />
Dog Training is on a mission<br />
to guide dog owners through<br />
a process that will help them<br />
understand, communicate<br />
and work with their dogs to<br />
resolve training challenges<br />
and behavior problems in a<br />
real world setting.<br />
www.KoruK9.com<br />
PHONE: 415-583-5412 • EMAIL: woof@koruk9.com<br />
CHOWDER<br />
BOWL<br />
AT NYE BEACH<br />
THE BEST CLAM<br />
CHOWDER ON<br />
OREGONS COAST!<br />
728 NW Beach Dr<br />
Newport (in Nye Beach)<br />
www.newportchowderbowl.com • 541-265-7477<br />
Winter Hours: Sun–Thurs 11-8 and Fri-Sat 11-9 Summer Hours: 11-9 Everyday<br />
Agate Beach Inn<br />
Ocean and Non-ocean View Rooms,<br />
Air Conditioning • Indoor Pool, Hot Tub<br />
www.agatebeachinn.com<br />
3019 N Coast Hwy, Newport<br />
For reservations call 541-265-9411<br />
Skate<br />
Boards<br />
& Equipment<br />
Hoodies<br />
Sports Memorabilia<br />
Jewelry • LP’s<br />
Star Wars • Hot Wheels<br />
Collectibles • Trains<br />
Dollhouse<br />
Furniture<br />
Monday-Saturday: 10:00am-5:00pm • Sunday: 11:00am-5pm<br />
120 SW Coast Hwy, Newport • 541-270-1477<br />
6<br />
OC WAVES • VOL <strong>3.11</strong>
in Lincoln City<br />
is Now Hiring:<br />
~ Servers ~ Hosts ~ Line Cooks ~<br />
What we need from you: An open and flexible schedule, including days,<br />
evenings, weekends and holidays; A love of working in a busy, customer<br />
service-oriented environment; Seasonal and Long term positions are available.<br />
We value Diversity, Equity and Inclusion and<br />
welcome individuals from diverse backgrounds.<br />
We offer opportunities for advancement as well as an excellent benefit package to<br />
eligible employees, including vision, medical, chiropractic, dental and so much more!<br />
Interested in a career in the hospitality industry?<br />
We are willing to train!<br />
APPLY ONLINE 24/7 AT MCMENAMINS.COM<br />
OC WAVES • VOL <strong>3.11</strong><br />
7
OC<br />
W A V E S<br />
Editor<br />
Steve Card<br />
Advertising Sales<br />
Teresa Barnes<br />
tbarnes@newportnewstimes.com<br />
Kathy Wyatt<br />
kwyatt@newportnewstimes.com<br />
Contributing Writers<br />
Leslie O'Donnell<br />
News-Times Staff<br />
Give the Gift of Beauty!<br />
The perfect gift that lasts the whole year<br />
Photographer + Designer<br />
Jeremy Burke<br />
jlburkephotos@gmail.com<br />
About the Cover Shot<br />
Photo was shot at a very low tide (-2.3)<br />
near Devil's Punchbowl in Otter Rock.<br />
This is consistently one of my favorite<br />
tidepool spots. Very wideopen with tons<br />
of options to get away from the crowds.<br />
jlburkephotos@gmail.com. Photo by Jeremy<br />
Burke<br />
Only $35<br />
1-year (12 issues)<br />
Regular price $49.99<br />
oregoncoastwaves.com<br />
8<br />
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All rights reserved. No part of this<br />
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Photographs, graphics, and artwork are<br />
the property of J.burkephotos ©2023<br />
Oregon Coast Waves 2023<br />
OC Waves is a publication produced by<br />
831 NE Avery Newport, Or<br />
scan the QR Code below or visit<br />
OregonCoastWaves.com to have the monthly magazine delivered direcly to<br />
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Make checks payable to the Newport News-Times.<br />
Send payment to PO Box 965 Newport, Oregon 97365.<br />
OC WAVES • VOL <strong>3.11</strong>
HOW DO YOU VIEW THE OCEAN…?<br />
Fathoms 10th Floor Penthouse Restaurant & Bar<br />
541-994-1610 • spanishhead.com<br />
4009 SW Highway 101, Lincoln City, OR
Watermelon tourmaline on<br />
smoky quartz. Old stock.<br />
Golden Rutile on<br />
Hematite<br />
Tourmaline<br />
Yachats, Or<br />
10<br />
Blue Topaz<br />
Rubellite Pink Tourmaline<br />
with Elbiate Green Tourmaline<br />
Extremely Rare<br />
Morganite with Albite<br />
OC WAVES • VOL <strong>3.11</strong>
Cobaltoan Calcite<br />
Lepidolite on Indicolite<br />
Blue Tourmaline<br />
Voted best Rock & Fossil Store in Lincoln County<br />
2021 & 2022<br />
STYX, STONES N’ BONES (541) 653-3548<br />
160 W 2ND ST, YACHATS, OR<br />
OC WAVES • VOL <strong>3.11</strong><br />
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PHOTO BY: JEREMY BURKE<br />
12<br />
OC WAVES • VOL <strong>3.11</strong>
Center: Melanie Richardson, and her husband, Don, are the current owners of Mossy Creek Pottery south of Lincoln City. (Courtesy photo)<br />
PHOTO BY: JEREMY BURKE<br />
A MAGICAL TRIP TO MOSSY CREEK POTTERY<br />
Generations of pottery lovers have found their way<br />
to a now century-old farmhouse turned pottery<br />
studio, tucked in the old growth just south of<br />
Lincoln City. Mossy Creek Pottery, named after<br />
a creek on the 6-acre property, has become a<br />
landmark in its 50 years of operation, and is an<br />
iconic favorite among return customers as well<br />
as with those who have just discovered its quaint<br />
charm.<br />
Mossy Creek is celebrating its 50th anniversary<br />
throughout this year, but despite the passage of<br />
time, its welcoming spot bordering the Siletz Bay<br />
Wildlife Refuge remains a popular destination for<br />
new generations of pottery lovers.<br />
Mossy Creek Pottery has had four owners in its<br />
50 years. It began as a dream of Bob and Julia<br />
Richardson to open a gallery at the Oregon coast.<br />
Bob was an instructor at what is now Western<br />
Oregon University in Monmouth, where he was<br />
hired to create a ceramics program and taught for<br />
17 years.<br />
By chance the Richardsons met Salishan<br />
developers John and Betty Gray, who offered them<br />
a 6-acre parcel in the woods, complete with an<br />
old farmhouse. The new gallery opened June 16,<br />
1973, outfitted with two bookshelves and Bob’s<br />
pottery.<br />
That was an auspicious year for the gallery, said<br />
current owner Melanie Richardson — no relation<br />
to Bob and Julia. As fate would have it, that was<br />
also the year Melanie was born. She began working<br />
with clay while employed at Mossy Creek and now<br />
spends about a day each week at her craft, working<br />
with potter Lorie DePaolo.<br />
In the studio’s early days, Bob was the resident<br />
potter and Julia managed the business. At first,<br />
only Bob’s pottery was for sale, but he soon added<br />
the work of other Northwest potters. Today,<br />
upwards of 60 potters show their work at Mossy<br />
Creek, including about 24 regulars.<br />
In 1985 the gallery was sold to Tom and Joanna<br />
Davis, and in 2000, Dan and Susan Wheeler<br />
purchased it. Don and Melanie Richardson have<br />
been its owners — they prefer the word “caretakers”<br />
— since 2014.<br />
“I call this a shared dream,” Melanie said of<br />
BY LESLIE O’DONNELL<br />
OC WAVES • VOL <strong>3.11</strong><br />
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Mossy Creek Pottery, located at 483 S Immonen Road south of Lincoln City, is celebrating its 50th anniversary this year. It began as a dream of Bob and Julia Richardson to open<br />
a gallery at the Oregon coast all those years ago, and Mossy Creek Pottery has had four owners over the last half century.<br />
Mossy Creek and its history. “It’s taken all of us<br />
to keep the place going for 50 years. And there<br />
are customers who have come here literally for 50<br />
years, even as we welcome new people to come and<br />
see what is going on out here, tucked away on a<br />
little country road.<br />
“ A former owner called this place magic, and<br />
people who come here feel a bit of that magic,”<br />
Melanie added.<br />
Some of the magic lies in its setting in an old<br />
growth forest, but it’s also the welcoming nature<br />
of the owners.<br />
“Everyone has added something to this place,”<br />
Melanie said of its four sets of owners. “Everyone<br />
was able to make it their own while still staying<br />
true to Mossy Creek.”<br />
For the rest of this year, the Richardsons plan blog<br />
posts to highlight the work of the previous owners,<br />
and will continue to share stories from customers<br />
old and new. Pottery crafted by Bob Richardson,<br />
many of the pieces from his own collection, will<br />
be on sale this year, along with his glazed tiles,<br />
inspired by the Malibu tiles in the San Diego-<br />
Santa Fe train station.<br />
Reflecting on the 50th anniversary of Mossy<br />
Creek, Melanie wrote a poem that includes the<br />
following:<br />
“For what is pottery but alchemy?<br />
Creating something new<br />
Where once was base material…<br />
Solid enough<br />
To last into antiquity<br />
Fragile enough<br />
To shatter<br />
And scatter to the winds<br />
To return to the dust<br />
Once again.”<br />
“It’s just an empty vessel,” Melanie also wrote,<br />
describing pottery both decorative and functional,<br />
“until you adopt it and fill it with life and purpose.”<br />
The 50th birthday year celebrates “pottery, potters,<br />
proprietors and patrons.” Mossy Creek Pottery<br />
is open daily from 10:30 a.m. to 5 p.m. March<br />
through October, with reduced hours November-<br />
February, at 483 South Immonen Road in Lincoln<br />
City, phone 541-996-2415. Follow Mossy Creek<br />
on Facebook or Instagram for current work and<br />
monthly Pottery Lotteries, and visit the Mossy<br />
Journal at mossycreekpottery.com.<br />
“Our goal is to keep Mossy Creek in existence,”<br />
Melanie said. “We hope to continue the spirit of<br />
what was alive here and keep it true to Bob and<br />
Julia’s vision for Northwest potters, and to have<br />
it outlive us. We love it here. How magical this<br />
place is<br />
“Thanks to everyone who has ventured down<br />
this short windy road off the beaten path into our<br />
hearts and claimed your piece of earth from us,”<br />
she concluded.<br />
OC WAVES • VOL <strong>3.11</strong><br />
PHOTOS BY: JEREMY BURKE<br />
15
Serving you with<br />
over 250 years<br />
of combined<br />
experience!<br />
“Let our experience be your advantage.”<br />
541-265-2200<br />
205 E. Olive Street<br />
Newport, OR 97365<br />
www.AdvantageRealEstate.com<br />
&<br />
Gifts<br />
WINDDRIFTGALLERY@GMAIL.COM<br />
541-265-7454<br />
414 SW Bay Blvd, Newport<br />
WINDDRIFTGALLERY.COM<br />
Sara Bell<br />
Broker<br />
CRS, GRI, ABR, SRES, e-PRO<br />
OR License # 200905137<br />
541-961-7497 (Cell)<br />
Em: ForSaraBell@gmail.com<br />
Depoe Bay Branch Office<br />
177 N Hwy 101, Depoe Bay, OR 97341<br />
Located just steps from<br />
the beach at the Nye Beach<br />
Turnaround<br />
515 NW Coast St.<br />
Newport, OR<br />
541-272-5545<br />
TAPHOUSEATNYE.COM<br />
LIC BOND INS • CCB#178671<br />
Voted #1<br />
Painter in Lincoln County<br />
We are humbled by the kindness of<br />
Lincoln County voting for us.<br />
306 SW Coast Hwy, Ste. A, Newport<br />
Serving All Lincoln County<br />
Ph. 541 961-2969 • Cell 541 574-0189<br />
www.mostwantedpainters.com<br />
Toys • Clothing • Games • Gifts<br />
and so much more!<br />
412 SW Bay Blvd, Newport<br />
(541) 265-4491<br />
CHILDISHTENDENCIES.COM<br />
16<br />
OC WAVES • VOL <strong>3.11</strong>
OREGON COAST<br />
TRAIL<br />
PHOTO JEREMY BURKE<br />
OC WAVES • VOL <strong>3.11</strong><br />
17
880 S.E. Bay Blvd., Newport<br />
541-265-9275<br />
“Serving the Yaquina Bay Area Since 1988”<br />
We have all the gear you need to enjoy<br />
your time on the Oregon Coast!<br />
• Sport & Commercial Fishing Gear<br />
• Clamming & Crabbing Gear<br />
• Clothing, Boots & Rain Gear<br />
• Marine Electronics<br />
• Marine & Safety Equipment<br />
• Tools & Industrial Supplies<br />
• Rigging & Hydraulic Shop<br />
And so much more!<br />
www.Englundmarine.com<br />
TASTE YOUR WAY<br />
DOWN THE COAST<br />
CHOWDER TRAIL<br />
What is it about the magical combination of clams, milk and potatoes? If<br />
you’ve ever lingered over a hot, steaming bowl of clam chowder while<br />
visiting the Oregon Coast, you know it’s a bit of hearty heaven. With many<br />
spots claiming to serve the best chowder on the Coast, here are our highly<br />
unscientific but totally delicious findings.<br />
NORTH COAST<br />
Both newcomers and iconic classics are worth visiting on the North Coast.<br />
The family-owned Dooger’s Seafood and Grill in Seaside and Warrenton has<br />
been going strong since 1983, delivering rich and creamy comfort in a bowl.<br />
Look for the blue and white lighthouse to find Norma’s Seafood & Steak<br />
in Seaside, with their pork-free chowder served with a thick slice of white<br />
bread and butter. The chowder at Ecola Seafoods Restaurant & Market in<br />
Cannon Beach hits the spot for any quick beach-day craving. It’s a perfect<br />
accompaniment to a cup of fresh crab meat, a shrimp cocktail or a plate of hot<br />
fish ’n chips. The chowder at Old Oregon Smokehouse in Rockaway Beach<br />
is served without fanfare or dishware but, nonetheless, wins the hearts of<br />
visitors with its fresh-from-the-sea ingredients and outdoor seating. Order to<br />
go and enjoy on the beach or from the comfort of your lodging. Dine inside or<br />
outside at Salmonberry Saloon in Wheeler to enjoy a great view of Nehalem<br />
Bay. Order the chowder if you’re looking for an upscale spin on the classic —<br />
filled with smoked seafood including Willapa Bay clams, rockfish and pork<br />
belly. It’s one of dozens of tasty spots along the North Coast Food Trail.<br />
We are a TOTAL CAR CARE facility<br />
and provide maintenance (oil changes) and diagnosis &<br />
repair of most of your vehicle’s systems.<br />
AWD/4WD/2WD and hybrids welcome.<br />
Monday-Thursday 7 a.m.-5:30 p.m.<br />
Closed Friday-Sunday<br />
126 NE 11 th St • Newport, OR 97365 • 541-265-9567<br />
CENTRAL COAST<br />
In Lincoln City, the dramatic ocean view at Kyllo’s at the Beach is just part<br />
of the appeal. The razor clams and sea clams are fresh-caught, along with<br />
everything else on the menu. A coastal classic billed as a “creamy treat,<br />
swimming with chunks of chopped ocean clams,” the chowder at Gracie’s Sea<br />
Hag in Depoe Bay has been a favorite of visitors and locals alike for 40 years.<br />
Newport’s Chowder Bowl at Nye Beach has been serving up its thick and<br />
creamy chowder for more than 30 years. Order the chowder in a bread bowl at<br />
Georgie’s Beachside Grill in Newport and take your time — what better excuse<br />
to sit awhile and enjoy the view from their swanky dining room? Tuck into a<br />
bowl of New England-style or the rarer Manhattan-style chowder in the two<br />
new dining spaces at Luna Sea Fish House in Yachats — one filled with local<br />
artists’ paintings and the other a permanent pet-friendly tent with cozy heaters<br />
and regular live music. The chowder at Novelli’s Crab & Seafood on the dock<br />
in Old Town Florence is truly boat-to-table, filled only with its fresh catch.<br />
Visit our Newport location<br />
340 N Coast Hwy<br />
18 WRITTEN BY LESLIE O'DONNELL | PHOTOS BY APRIL WATERS<br />
OC WAVES • VOL <strong>3.11</strong>
Chowder Bowl Newport Oregon<br />
SOUTH COAST<br />
Watch the boats go by on the Umpqua River as<br />
you tuck into your chowder at Schooner Inn Cafe<br />
in Reedsport, a mainstay on the South Coast since<br />
1983. The chowder at SharkBite’s Seafood Cafe in<br />
Coos Bay is served in a surfer’s dream restaurant<br />
with boards and marlins decorating the interior.<br />
Soak up the bay views at the casual and cozy High<br />
Tide Cafe in Charleston, where hungry diners can<br />
order the “Superbowl,” for serious chowder fans<br />
only. Tony’s Crab Shack in Bandon rewards its<br />
fans with generous portions of chowder ready to<br />
eat right on Bandon’s famous boardwalk. Redfish<br />
in Port Orford serves up stunning ocean views<br />
along with a fancy gluten-free, New Englandstyle<br />
chowder, with corn, herbs and chili oil as<br />
a garnish. Find more spots to fuel your cravings<br />
along the Wild Rivers Coast Food Trail.<br />
COASTWIDE<br />
With locations in Newport, Cannon Beach,<br />
Lincoln City, Astoria, Otter Rock, Florence and<br />
most recently Seaside, Mo’s Restaurant is the<br />
granddaddy of Oregon Coast chowder restaurants,<br />
serving generations of coastal visitors with their<br />
creamy bowls topped with giant pats of butter.<br />
Dining with a large group? Order the family-size<br />
chowder for the table, which comes in a big metal<br />
cauldron-type vessel with bowls for everyone, and<br />
plenty of oyster crackers, too.<br />
Story courtesy of Oregon Coast Visitors<br />
Association visittheoregoncoast.com<br />
Curious what all the<br />
SQUAWK is about?<br />
LEARN MORE AT AQUARIUM.ORG<br />
OC WAVES • VOL <strong>3.11</strong><br />
19
COME SEE US AT OUR<br />
NEW LOCATION<br />
SJ Custom Jewelers<br />
M-F 10a-6p Sat 11a-5p Closed Sunday<br />
Two locations to serve you:<br />
1220 Bay Street Florence Or<br />
526 NW Coast St, Newport, OR<br />
541.272.5300<br />
sjcustomjewelers.com<br />
20<br />
OC WAVES • VOL <strong>3.11</strong>
UNIQUE TO OREGON<br />
HARRY POTTER<br />
TREE<br />
I am positive that this is not the name for the tree, but I did not verify. I always enjoy<br />
this leg of the trip to the valley when I get to say to my kids, "hey look its the Harry<br />
Potter Tree!" Location: Willamina, Oregon - no need to bother the owner of the<br />
property you can see this from the highway where this photo was taken from.<br />
PHOTO JEREMY BURKE<br />
OC WAVES • VOL <strong>3.11</strong><br />
21
TIDEPOOLS<br />
ARE ALIVE<br />
Oregon’s 362-mile coastline is a place of wonder and fascination. At first glance, it is a<br />
series of sandy beaches. A closer look reveals a mixture of sand and rocky headlands. If you<br />
take time to explore, you will find the coastline home to a rich mix of extraordinary animals<br />
revealed by retreating tides.<br />
Tidepools attract thousands of visitors each year. But too many visitors can damage these<br />
areas. Tidepool animals can be trampled by a careless step. If you remove them from their<br />
homes, they will be exposed to predators and the hot sun. We must treat tidepools gently if<br />
they are to remain alive for others to enjoy.<br />
PHOTO JEREMY BURKE<br />
22<br />
OC WAVES • VOL <strong>3.11</strong>
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— RECENTLY RENOVATED —<br />
Full Hot Breakfast<br />
Indoor Heated Pool and Hot Tub<br />
Next to the Oregon Coast Aquarium<br />
135 SE 32nd St., Newport – Phone: 541.867.3377<br />
www.newportcoasthotel.com • www.hiexpress.com/newportcoast<br />
ART TOLEDO’S<br />
SUMMER 2023<br />
24<br />
HEATHER JORDAN<br />
Real Estate Broker<br />
GRI, ABR, SRS, RENE<br />
CALL/TEXT 541.640.0678<br />
heatherjordanrealtor@gmail.com<br />
www.heatherjordanrealestate.com<br />
240 SE Hwy 101 • Lincoln City, OR 97367<br />
Meet local and regional artists, sample local oysters and brews,<br />
gobble up some tasty food and kick back to some awesome live music!<br />
July 1st, August 5th & September 2nd<br />
Noon until 5p.m. on Main Street<br />
Create your own sidewalk chalk art masterpiece! Kids, grown ups,<br />
families, teams - all are welcome! Chalk provided! Prizes!<br />
Saturday, August 19th<br />
9 a.m. until Noon on Main Street<br />
ArtToledo.com<br />
OC WAVES • VOL <strong>3.11</strong>
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MARKET<br />
Budget-Stretching Values Every Day!<br />
LINCOLN CITY<br />
801 S.W. Highway 101<br />
Lincoln City, OR 97367<br />
Phone: (541) 994-4354<br />
BANDON<br />
65 10th Street SE<br />
Bandon, OR 97411<br />
Phone: (541) 347-2265<br />
COOS BAY<br />
130 N. Cammann St<br />
Coos Bay, OR 97420<br />
Phone: (541) 888-3119<br />
COOS BAY<br />
149 S 7th Street<br />
Coos Bay, OR 97420<br />
Phone: (541) 267-3811<br />
COOS BAY<br />
226 S Hull Ave<br />
Coos Bay, OR 97420<br />
Employee–Owned & Working<br />
Hard to Serve You Every Day!<br />
PEORIA ROAD<br />
FARM MARKET<br />
OPEN FOR THE SEASON!<br />
• Northwest Apricots<br />
and sweet cherries.<br />
• Now picking<br />
Raspberries and<br />
seasonal veggies.<br />
• Walla Walla onions.<br />
• Plant Sale!! trees,<br />
Bedding plants and<br />
many selected items<br />
now on sale<br />
OPEN 7 DAYS A WEEK 9:00am–5:30pm<br />
33269 PEORIA ROAD • CORVALLIS • 541.207.3327<br />
just 1.6 miles down Peoria Road - on the left.<br />
OC WAVES • VOL <strong>3.11</strong><br />
29
SUMMER<br />
FUN ON TAP<br />
IN TOLEDO<br />
For something a little different on a warm<br />
summer’s day, head east to Toledo for the third<br />
annual Art, Oysters & Brews festival, put together<br />
by the volunteers of ArtToledo.<br />
There’s sure to be something for everyone in this<br />
old mill town, whether it’s oyster shooters, a chat<br />
with artists displaying their work, or a relaxing<br />
outdoor concert.<br />
This is the third year for Toledo’s summer<br />
celebration of local music, art, food and brews,<br />
and it’s offered three times this summer — on the<br />
first Saturdays of July, August and September.<br />
The first date is July 1 from noon to 5 p.m., with<br />
headquarters at the corner of Main and Graham<br />
streets.<br />
The festival is spearheaded by the city of Toledo<br />
and Mayor Rod Cross, and put together by<br />
ArtToledo and its volunteers.<br />
“The main purpose of the event is to create a<br />
draw to get people downtown, and to create an<br />
opportunity for artists to show and sell their<br />
work,” said Paul Schuytema, executive director of<br />
the Economic Development Alliance of Lincoln<br />
County, and a member of the festival committee<br />
and of ArtToledo. “The whole point of ArtToledo<br />
is to use the creative arts as a way to enhance the<br />
economic vitality and quality of life in Toledo —<br />
and to create fun!”<br />
Paul Schuytema will play Depression-era acoustic blues guitar at noon on Saturday, July 1, during the Art, Oysters<br />
& Brews festival in Toledo.<br />
In Toledo’s downtown, 17 to 20 artists will have<br />
their work on display in booths along both sides<br />
of Main Street, while the Timbers Restaurant and<br />
Lounge at 181 S Main St. will be serving up oysters<br />
— both shooters and grilled — as well as local area<br />
microbrews and Oregon wine. A food truck and<br />
food booth are also expected to be in town.<br />
Covered seating in the parking lot next to the<br />
Timbers will offer an ideal location to listen to the<br />
live music scheduled throughout the afternoon.<br />
Schuytema will play Depression-era acoustic blues<br />
guitar at noon, singer-songwriter Chris Barron will<br />
perform at 1:45 p.m., and Ian Smith of Yachats<br />
will offer acoustic guitar renditions of psychedelic<br />
rock at 3:30 p.m.<br />
Main Street shops will be open, and it’s First<br />
Weekend Toledo Art as well, with Gallery Michael<br />
Gibbons, the Ivan Kelly Studio & Gallery, and the<br />
Yaquina River Museum of Art open in the Alder<br />
Street art district, along with the Crow’s Nest<br />
Gallery & Studio and phantom galleries on Main<br />
Street.<br />
30<br />
Artists will have their work on display in booths along both sides of Main Street in Toledo during Art, Oysters & Brews.<br />
OC WAVES • VOL <strong>3.11</strong>
The Art, Oysters & Brews festival returns to Toledo’s Main Street on July 1 for a summer celebration of local music, art, food and brews. The festival will also be held Aug. 5 and<br />
Sept. 2. (Courtesy photos)<br />
A central focus of ArtToledo is on murals, and<br />
children are invited to contribute to the design<br />
of two small murals planned for installation in<br />
Toledo’s pocket parks. In addition, area artist<br />
Casey McEneny is painting a large mural of the<br />
late Toledo artist Michael Gibbons at his easel, to<br />
be unveiled later this year.<br />
Schuytema said he is pleased with the young<br />
festival’s growth. Attendance has increased year<br />
to year, and Schuytema noted, “We started at a<br />
couple hundred people each day, and last year we<br />
were up to 400 to 600 people.<br />
“The real dream of everything ArtToledo does is<br />
to create awareness of what Toledo has to offer and<br />
encourage people to stop by,” he added, noting<br />
that’s what’s happening now with Art, Oysters &<br />
Brews.<br />
OC WAVES • VOL <strong>3.11</strong><br />
That awareness is seen in ArtToledo’s Phantom<br />
galleries on Main Street. They began with showing<br />
local art in multiple storefronts and now are down<br />
to only one building — the rest have gone on to<br />
be used by local businesses. Phantom galleries<br />
take local storefronts, spruce them up, and install<br />
art by local artists in the windows, along with<br />
information about the building’s availability for<br />
rent or sale.<br />
“It’s counterintuitive, but in a perfect world,<br />
you don’t have phantom galleries anymore,”<br />
Schuytema said. “It’s a creative way to take blight<br />
and turn it into a win-win situation for both the<br />
artists and the community.”<br />
And if getting there is half the fun, plan to drive<br />
the Bay Road from Newport to Toledo, enjoying<br />
what each city has to offer.<br />
Schuytema emphasized that one way to bring more<br />
people to visit Toledo and Art, Oysters & Brews<br />
is to encourage festival-goers to take the North<br />
Bay Road to get there. The two-lane road, which<br />
connects Newport and Toledo, offers a peaceful<br />
and scenic drive along the Yaquina River. “We just<br />
have to build awareness,” he said.<br />
He added, “We’re encouraging people to take the<br />
Bay Road — it will make you glad that you live in<br />
Oregon or can visit Oregon — and going from<br />
Newport to Toledo, you’ll have something cool to<br />
see at either end as well. There’s a lot going on.”<br />
If you can’t attend the July 1 festivities, try again<br />
on Aug. 5 and Sept. 2, same time, same place.<br />
More information is available at info@arttoledo.<br />
com.<br />
31
HOW TO CATCH TROPHY HALIBUT!<br />
THE<br />
MONSTER<br />
FLATFISH<br />
LURKING<br />
OFF<br />
OREGON’S<br />
CENTRAL<br />
COAST<br />
You don’t have to fly off to Alaska,<br />
Cabo or Hawaii for big trophy fish,<br />
when pole-bending Pacific Halibut<br />
are prowling the deep right off the<br />
Oregon coast.<br />
Enormous underwater bars 17-25<br />
miles due west of Newport and<br />
Depoe Bay are legendary for booting<br />
giant, diamond-shaped halibut.<br />
With names like Banana Bank, the<br />
West Lighthouse, North Rockpile,<br />
Stonewall Bank and the Chicken<br />
Ranch, they conjure images of elite<br />
sportfishing as we’ve come to imagine<br />
it: reels screaming, rods strained to the<br />
breaking point, and anglers leaning<br />
into the fight.<br />
All-depths halibut fishing is not for the<br />
faint-hearted. At the end of 500-feet<br />
of tow truck-worthy monofilament,<br />
fist-sized lures or slices of herring on<br />
a size-14 meat hook are delivered by<br />
small cannonballs to bounce on the<br />
bottom. As obvious as that sounds,<br />
halibut are oblivious to the ruse and<br />
find the offerings irresistible.<br />
From May through October, charter<br />
boats stock all the tackle and bait<br />
you’ll need to entice halibut from<br />
from their briny lairs. The belligerent<br />
behemoths with two eyes on one side<br />
and teeth like a bulldog won’t come<br />
willingly to the boat — you’ll think<br />
you’ve hooked bottom in the middle<br />
of a nine-point earthquake. Black<br />
cod — a common bycatch — can be<br />
recycled as an irresistible carrot.<br />
Squid and chunks of salmon are also<br />
proven temptations.<br />
Migrants from Gulf of Alaska<br />
that glide down the edge of the<br />
continental shelf all the way to<br />
Northern California every year,<br />
halibut weighing 70 pounds or more<br />
are familiar sights in 12 Oregon ports<br />
from Brookings to Astoria. Harbors<br />
in Lincoln County hold the most<br />
trophies, however. According to state<br />
fish and game archives, a private boat<br />
out of Florence decked a 127 lb.<br />
monster in 2015; a Newport charter<br />
landed a 125 lb. halibut in 2006.<br />
But here’s a secret: if you don’t have<br />
the sea legs for a blue ocean halibut<br />
trip, try fishing inside the 40-fathom<br />
curve for nearshore flatties. The<br />
shallow-water season runs seven days<br />
a week until Aug 31. For example,<br />
sandy bottoms outside the rocky reef<br />
at Government Point, ten minutes<br />
from the harbor at Depoe Bay, have<br />
booted many monster halibut over<br />
the years, including several 100-lb.<br />
fish taken by the late Ron Nissen<br />
and his partner, “Fireball” Daryl<br />
Blanchard. More likely are the<br />
40-pounders routinely decked by<br />
anglers hunting for rockfish.<br />
The best way to bag a halibut or<br />
two (the daily limit rose to two fish<br />
June 12) is to confer with the front<br />
office of a Newport or Depoe Bay<br />
charter fishing agency. More details<br />
on regulations can be found at:<br />
www.dfw.state.or.us. Also, general<br />
regulations can be found in the 2023<br />
state Fishing Regulations Guide,<br />
available at Wal-Mart, BiMart, Fred<br />
Meyer, Newport Ace Hardware,<br />
ODFW office, at the Hatfield<br />
Science Center in Newport, and<br />
other locations.<br />
Don’t get left in the cold:<br />
Dress Right for Halibut!<br />
DEPOE BAY — When you set sail<br />
for deepwater halibut, make sure to<br />
dress in layers. You’ll be leaving at<br />
6 a.m., the coolest time of day. As<br />
the morning warms, you can take<br />
layers off to reach your comfort zone.<br />
Alsoi, pack lots to eat and drink —<br />
there aren’t any 7-11s out there. If<br />
you’re a heavy coffee drinker, bring a<br />
Thermos — there will be some coffee<br />
aboard, but it goes fast.<br />
If you’re on a charter boat, expect to<br />
be pampered. Gear is provided — a<br />
stout rod, thick line and fresh bait.<br />
All you have to bring is the muscle to<br />
yard these junkyard dogs of the deep<br />
to the deck, so bring along some Advil<br />
— you’ll want it after a hard fight!<br />
STORY AND PHOTOS BY RICK BEASLEY<br />
32<br />
OC WAVES • VOL <strong>3.11</strong>
KAYAK TOURS<br />
Experience the Newport Bayfront<br />
The Perfect Family Adventure<br />
Ages 6 and up *<br />
An incredible opportunity to get up close and personal with the wildlife,<br />
fishing community, and landmarks of Yaquina Bay.<br />
Tour Times<br />
9:00am - 11:00am<br />
12:00pm - 2:00pm<br />
3:00pm - 5:00pm<br />
6:00pm - 8:00pm<br />
What To Bring<br />
• Sun protection (glasses, hat, sunscreen)<br />
• Water-friendly clothing (shoes, pants, etc)<br />
• Extra layers (windbreaker, etc)<br />
• Waterproof case (for your phone or camera)<br />
* Children under the age of 13 must be accompanied by an adult.<br />
PaddleNewport.com<br />
1-800-806-4882<br />
OC WAVES • VOL <strong>3.11</strong><br />
33
34<br />
OC WAVES • VOL <strong>3.11</strong>
THE KITCHEN WILD<br />
PHOTOS AND RECIPES BY KATIE WILEY<br />
RAZOR CLAM PO’<br />
BOY SANDWICHES<br />
This past weekend, my family and I ventured up<br />
north to Seaside to dig for razor clams, something<br />
my husband and I haven’t done in years. And<br />
although our little ones may be experienced cockle<br />
clammers, they’ve never had an opportunity to dig<br />
for razors until now.<br />
The whole experience was absolutely perfect!<br />
We stayed at The Seashore Inn, which is located<br />
right on the promenade in Seaside. The Seashore<br />
Inn is one of the only family owned boutique<br />
hotels left in Seaside and has all of the amenities a<br />
family can hope for when booking a getaway. They<br />
offer a complimentary breakfast, heated indoor<br />
pool, hot tub, sauna, their rooms are pet-friendly<br />
and I honestly cannot say enough about how<br />
amazing their entire staff was. They all genuinely<br />
made us feel like family.<br />
From our hotel it was just a straight walk out<br />
from their lobby to the water’s edge — no driving,<br />
no transporting a bunch of gear, just a quick walk<br />
out to dig for those razor clams. And although our<br />
little ones are expert cockle clammers, this was the<br />
first time they’ve tried clamming for razors, so my<br />
husband and I showed them what razor clam holes<br />
looked like and how to dig them quickly because<br />
those razor clams are fast, which is certainly part<br />
of the fun. And the kids had an absolute blast! It<br />
was like a treasure hunt on the beach searching<br />
for holes with delicious razor clams inside, and we<br />
found lots of them.<br />
Since our room at The Seashore Inn didn’t<br />
have a kitchen (although I do believe they have<br />
a kitchenette option available) we were lucky<br />
enough to be invited to the Hillcrest Inn to use<br />
one of the kitchens in their adorable cottages to<br />
clean and cook our razor clams.<br />
Those gals over at the Hillcrest Inn have all<br />
bases covered when it comes to booking the<br />
ultimate ocean-to-table beach vacation. They offer<br />
free rentals of all their clamming and crabbing gear<br />
and will show their guests how to clean and cook<br />
their day’s catch. All you need is a shellfish license<br />
and they’ll handle the rest. Plus, as an unexpected<br />
bonus, they were the kindest humans I’ve had the<br />
pleasure of meeting in a long time — an experience<br />
we will always cherish.<br />
So if you’re looking for a true ocean-to-table<br />
beach getaway in Seaside, just steps from razor<br />
clams, look no further than the Hillcrest Inn.<br />
OC WAVES • VOL <strong>3.11</strong><br />
Ruth, otherwise known as “the queen of Seaside,”<br />
will take exceptional care of you and is always<br />
happy to answer any questions you may have.<br />
She might even give you some free passes to the<br />
Seaside Aquarium!<br />
After frying up our morning’s catch in the<br />
cutest retro kitchen at the Hillside Inn, we turned<br />
those fried clams into a the most delicious Razor<br />
Clam Po’ Boy Sandwiches and took them to go<br />
for a beach picnic right back in the same location<br />
as we dug them, a full circle dining experience<br />
everyone should try.<br />
I’ve mentioned before that we love our stretch of<br />
the central Oregon coast so much we rarely want to<br />
leave, but venturing north for the same picturesque<br />
Pacific Ocean and for the opportunity to dig razor<br />
clams, plus take in all the excitement that Seaside<br />
has to offer was a beach vacation we will always<br />
remember. Even with all that excitement, it was<br />
a unanimous vote that our favorite moment was<br />
enjoying our ocean-to-table picnic on the beach<br />
followed by a late night campfire, right there on<br />
the sand, together as a family.<br />
Razor Clam Po’ Boy Sandwiches<br />
Takes approximately 8-10 razor clams (use 1-2<br />
clams per Po’ Boy)<br />
Ingredients:<br />
• 2 cups flour<br />
• 1/2 tsp. baking powder<br />
• 1/2 tsp. baking soda<br />
• 1 1/2 Tbs. (divided) Johnny’s seasoning salt<br />
• 1 egg<br />
• 1 cup milk<br />
• Hoagie rolls and your favorite sandwich<br />
toppings<br />
Directions:<br />
1) Heat oil to 375 degrees.<br />
2) In one large bowl, combine flour, baking<br />
powder, baking soda, 1 Tbs. Johnny’s seasoning<br />
salt. Whisk to fully combine the ingredients.<br />
3) In separate bowl whisk together milk and egg.<br />
4) Dredge clams on both sides with the flour<br />
mixture, shake off excess flour then transfer to egg<br />
mixture, then dredge into panko crumbs.<br />
5) Fry to a golden brown and serve on a lightly<br />
toasted hoagie bun with your favorite Po’ Boy<br />
fixin’s.<br />
SPICY PICKLE<br />
FRIED HALIBUT<br />
Buckle up, because you’re about to learn<br />
everything you never knew you needed to know<br />
about halibut.<br />
After catching my first halibut recently and<br />
seeing this strangely beautiful fish up close for the<br />
first time, I needed to know more about it. Those<br />
flat, diamond-shaped bodies, beautifully white on<br />
one side and a perfect blend of camouflage on the<br />
other, with both of their eyes on the upper side of<br />
their body were fascinating to me. Are they born<br />
like this? Or do they adapt to their surroundings?<br />
Well, I needed to find out!<br />
As it turns out, they’re not born like that at<br />
all. Halibut larvae actually start life in an upright<br />
position like any other fish, with an eye on each<br />
side of its head. The left eye then migrates to the<br />
right side of the head when the larvae are about<br />
one inch long because as they grow, the bones on<br />
the left side of the skull grow significantly faster<br />
than on the right side, so the left eye and nostril<br />
slowly migrate to the right side, therefore causing<br />
them to swim sideways.<br />
Those wonky eyes really are a face only a mother<br />
can love — which is ironic because they aren’t even<br />
raised by their mothers.<br />
Female halibut release anywhere from 500,000<br />
to 4 million eggs depending on the size of the fish,<br />
35
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and scientists believe females release their eggs in batches over several days during<br />
the spawning season — from November through March — typically at depths of<br />
300 to 1,500 feet. Those eggs are then fertilized externally by the males. External<br />
fertilization means both eggs and sperm are released into the water and after the<br />
sperm reaches the egg, fertilization takes place. Those fertilized eggs then hatch<br />
after 12 to 20 days, depending on water temperature. The larvae will then slowly<br />
float close to the surface, where they remain for about six months, feeding on<br />
zooplankton until they reach their adult form and settle to the bottom in shallow<br />
water.<br />
Once at the bottom, the juvenile halibut will begin feeding on small crustaceans<br />
and other organisms that live on the seafloor until they reach adulthood, when<br />
they become more aggressive and prey on a variety of groundfish, sculpins, sand<br />
lance, herring, octopus, crabs, clams, and even smaller Pacific halibut.<br />
And all of that feeding makes for some really big fish! Pacific halibut are one of<br />
the largest flatfish in existence and can weigh up to 500 pounds and grow to more<br />
than 8 feet long, with the females being the larger of the two sexes. The largest<br />
halibut ever caught on record is a Pacific halibut caught by Jack Tragis off Dutch<br />
Harbor, Alaska, in June 1996, weighing in at a whopping 459 pounds — now<br />
that’s a lot of fish and chips!<br />
Halibut live to be relatively old too, with the oldest halibut ever recorded being<br />
55 years old. However, the average lifespan is generally between 25 to 30 years<br />
old. Halibut are strong swimmers and are able to migrate long distances over<br />
their lifetime. This gives the meat a firm and dense texture, definitely a favorite<br />
among us fish eaters.<br />
Like most fish, halibut is a high-quality source of protein and selenium, a<br />
powerful antioxidant that helps our bodies repair damaged cells and aids in<br />
decreasing inflammation. Halibut’s power-packed nutrients, including omega-3<br />
fatty acids, niacin and magnesium, also help fight heart disease.<br />
So as you’re whipping up a batch up these Spicy Pickle Halibut Bites, although<br />
deep fried, know that you’re doing your body some good with all of those powerpacked<br />
nutrients.<br />
Spicy Pickle Fried Halibut Bites<br />
(Just as an FYI, I doubled this recipe for my family of five)<br />
Ingredients:<br />
• 1-2 lbs halibut pieces<br />
• 2 cups flour<br />
1/2 tsp. baking soda<br />
• 1/2 tsp. baking powder<br />
• 3 Tbs. PS Seasonings Spicy Pickle Seasoning<br />
• 1/2 tsp. garlic powder<br />
• 1/2 tsp. salt<br />
• 1 egg<br />
• 1 cup milk<br />
• Oil for frying<br />
Directions:<br />
Preheat your oil to 375 degrees. In two separate mixing bowls, mix all of your<br />
dry ingredients (flour, baking soda, baking powder, Spicy Pickle seasoning, garlic<br />
powder, and salt) in one bowl. Then whisk your egg and milk in the other.<br />
Dredge halibut in flour mixture, shaking off excess flour, then into the wet<br />
mixture, then back into the flour mixture. Make sure the halibut are fully coated<br />
in the flour mixture on this last step to ensure a good crisp.<br />
Fry halibut pieces until golden brown, remove from oil and drain on a cooking<br />
rack, then generously sprinkle more of the Spicy Pickle seasoning on top for a<br />
little extra flavor and heat!<br />
Pair with your favorite tarter sauce, topped with a sprinkle of Spicy Pickle<br />
seasoning and enjoy!<br />
36<br />
OC WAVES • VOL <strong>3.11</strong>
OREGON<br />
BLUEBERRY<br />
ITALIAN SODAS<br />
Oregon is among the top producing states in<br />
the nation for blueberries, harvesting around<br />
150 million pounds annually from June through<br />
October, so there are plenty of blueberries during<br />
the peak of harvest season to enjoy!<br />
Oregon blueberries provide essential vitamins<br />
and antioxidants, and their antioxidant<br />
compounds help to immobilize free radicals<br />
in the body. Free radicals are associated with<br />
heart disease, memory loss, certain cancers and<br />
motor deterioration. Aside from their anti-aging<br />
properties, Oregon blueberries also offer other<br />
incredible health benefits — supporting immune<br />
health with 15 percent of our daily Vitamin C<br />
requirement, improved vision, clearing arteries,<br />
strengthening blood vessels, stopping urinary tract<br />
infections and promoting weight control. One cup<br />
of blueberries contains only 80 calories, and just<br />
one serving of blueberries can help us meet our<br />
daily fiber requirement.<br />
Thanks to over 350 blueberry growers in<br />
Oregon, we’re able to enjoy the delightful<br />
experience of eating blueberries all year round.<br />
So grab some fresh blueberries to whip up these<br />
refreshing and delicious Oregon Blueberry Italian<br />
Sodas. Your heart, brain and other body parts will<br />
thank you.<br />
For more Oregon blueberry recipes, catch<br />
me on KATU channel 2 on AM Northwest and<br />
Afternoon Live on July 11, 18, 27, and Aug. 8, as<br />
well as a live in-studio segment on AM Northwest<br />
on July 7.<br />
Blueberry Italian Sodas<br />
Ingredients:<br />
• Sparkling water<br />
• 2 cups fresh blueberries<br />
• 1 cup water<br />
• 1 cup brown sugar<br />
• 2 tsp lemon juice<br />
• 2 tsp vanilla<br />
Directions:<br />
In a small saucepan, bring blueberries, water,<br />
brown sugar, vanilla and lemon juice to a low boil.<br />
Then, reduce heat to simmer, stirring occasionally.<br />
Simmer for about 10 minutes, or until the syrup<br />
begins to thicken.<br />
Remove from heat and strain out blueberries,<br />
saving that delicious syrup and discarding<br />
blueberries (or use in another dish — they’re sweet<br />
and delicious and would be great on some ice<br />
cream!) Then refrigerate syrup until cold.<br />
To assemble Italian Sodas, pour approximately<br />
1/4 syrup (this will vary depending on the side<br />
of your glass so add the syrup to your liking) in a<br />
glass filled with ice then top with sparkling water.<br />
Add cream — whipped cream if you prefer a creamy<br />
Italian Soda.<br />
OC WAVES • VOL <strong>3.11</strong><br />
37
THE PREDATORY<br />
SNAILS OF<br />
YAQUINA BAY<br />
Just beneath the surface of Yaquina Bay’s<br />
brackish water lurks a predator. Its spit is made of<br />
acid, and its tongue a ceaseless drill. Littered along<br />
the sandy seafloor lies the evidence of its appetite:<br />
an array of vacant shells featuring small, perfectly<br />
round holes — the remnants of bivalves fallen prey<br />
to the voracious moon snail.<br />
When hunting, the softball-sized moon snail<br />
puts its best (and only) foot forward, using its<br />
mass to envelope and suffocate prey. If that proves<br />
ineffective, the real grind begins, with the snail<br />
using its radula — a tongue-like organ covered<br />
in tiny teeth — to slowly bore into its victim’s<br />
protective shell. Once the snail’s teeth breach the<br />
shell, it excretes an acidic saliva within, liquefying<br />
its prey.<br />
Moon snails are among the largest snail species<br />
found in the intertidal zone. Though fairly<br />
common, finding one is actually no easy task.<br />
Donning wetsuits and brandishing buckets, a<br />
group of aquarists traverses the exposed mudflats,<br />
taking advantage of the negative tide, which<br />
presents an ideal opportunity to search for fish and<br />
invertebrates — species the aquarium is permitted<br />
to acquire a limited number of each year.<br />
“They’re called sand collars,” says aquarist Abby,<br />
holding an algae-green, rubbery ring spanning the<br />
width of her outstretched hands. “Over time, it’ll<br />
break down and release larval moon snails.”<br />
She carefully deposits the collar into a bucket of<br />
seawater. When she returns to the aquarium, she<br />
will begin the process of monitoring and rearing<br />
the larvae through their unique multi-phase life<br />
cycle.<br />
Moon snails are particularly elusive. The<br />
massive mollusks only hunt at night, spending<br />
their daylight hours buried and hidden in the<br />
silt of the seafloor. Often, the only signs of their<br />
presence are what they leave behind: pockmarked<br />
shells, trails in the sand, and egg cases.<br />
Abby keeps her eyes fixed on the tidal beds,<br />
knowing the chances of finding a moon snail are<br />
slim — but never none. Drawn to the side of an<br />
exposed pier piling, she focused on a slick strip<br />
of white barely visible beneath a mass of seagrass.<br />
“It’s probably an anemone,” she says, but decides<br />
to check anyway.<br />
Brushing the grass aside, she discovers a large<br />
shell atop an even larger carpet of white slime.<br />
38<br />
“Moon snail!” she exclaims, prompting the<br />
group to rush over. With the large Lewis’ moon<br />
snail spilling over her cupped hands, Abby and<br />
the group inspect the key features while keeping<br />
it partially submerged in seawater. They note the<br />
diameter of its shell, the heft of its weight, the<br />
way its fleshy foot is practically pearlescent in the<br />
sunlight. After, she gingerly places the snail in the<br />
bucket alongside the sand collars, peering back at it<br />
every few minutes while the excursion continues.<br />
Eventually, the team arrives back at the<br />
aquarium, where Abby transfers the moon snail<br />
to a dedicated quarantine area. As with any new<br />
acquisition, the moon snail must go through a<br />
standard quarantine period to prevent disease and<br />
parasites from entering the aquarium’s assortment<br />
of sea life. Only after receiving the “all-clear” from<br />
veterinary staff can the predatory moon snail make<br />
STORY AND PHOTOS BY COURTNEY KLUG<br />
its public debut in one of the aquarium’s galleries.<br />
But even then, what the moon snail does best<br />
will remain elusive — saved for the shadows of the<br />
night after guests and aquarists like Abby have<br />
returned home and are fast asleep in their beds.<br />
OC WAVES • VOL <strong>3.11</strong>
‘RESERVE<br />
INSPIRATION’<br />
EXHIBIT<br />
FEATURES<br />
LOCAL ARTISTS<br />
Audubon Society of Lincoln City opens its<br />
acclaimed exhibition, “Reserve Inspiration,” today<br />
(Friday) at the Coos Art Museum in Coos Bay, and<br />
it will remain on display through Sept. 22.<br />
Reserve Inspiration features five coastal artists<br />
who share work inspired by the beauty and<br />
diversity of Oregon’s Marine Reserves in media<br />
ranging from painting and scientific illustration<br />
to ceramics, collage, and even firepainting. An<br />
opening reception will be held on Friday, July 14,<br />
from 5 to 7 p.m.<br />
The featured artists are:<br />
• Julie Fiedler, a ceramics artist and painter and<br />
director of St. James Santiago School in Lincoln<br />
City;<br />
• Cynthia Longhat-Adams, a self-taught<br />
multimedia artist who uses pyrographic methods,<br />
or firepainting, in an ever-evolving process that<br />
powers her growth as an artist;<br />
• Victoria McOmie, who lives on the central<br />
Oregon coast and is a painter and mixed media<br />
artist taking creative cues from nature for more<br />
than four decades;<br />
• Nora Sherwood, who holds a certificate in<br />
natural science illustration from the University of<br />
Washington and works for clients in Oregon and<br />
beyond;<br />
• Jill Perry Townsend, who paints plein air in<br />
oils. She loves the ocean and landscape of the<br />
coast and the adventure of going out into amazing<br />
places to paint.<br />
Reserve Inspiration presents how the nature of<br />
the marine reserves inspires artists who explore<br />
the following themes in various media:<br />
• Diversity — In nature as in society, diverse<br />
systems are strong systems. Marine reserves<br />
ensure protection of diverse species that may not<br />
otherwise survive.<br />
• Change over time —<br />
Marine reserves differ from each other and offer<br />
an opportunity to study systems over decades to<br />
detect both sudden and subtle changes, which<br />
reveal the health of the ecosystem and the planet.<br />
OC WAVES • VOL <strong>3.11</strong><br />
• Patience — Like any investment, maintaining<br />
and researching a marine reserve requires a longterm<br />
commitment over generations to observe<br />
change in natural cycles.<br />
• Interconnectedness — Plants, animals, and<br />
people are interconnected in marine reserves<br />
in ways known and yet to be discovered.<br />
Strengthening, not severing, those connections is<br />
key not only within the reserve, but also in our<br />
human relationship to the natural world.<br />
The Coos Art Museum is located at 235<br />
Anderson Ave., Coos Bay. Check the website<br />
at www.coosart.org or call 541-267-3901 for<br />
admission and hours.<br />
Audubon Society of Lincoln City<br />
(lincolncityaudubon.org) was founded as a<br />
chapter of the National Audubon Society in 2005.<br />
A nonprofit membership organization, ASLC is<br />
active in education and advocacy for protection of<br />
birds, other wildlife, and their habitats in Lincoln<br />
and Tillamook counties.<br />
39
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40<br />
OC WAVES • VOL <strong>3.11</strong>
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OC WAVES • VOL <strong>3.11</strong><br />
41
MILES OF<br />
SMILES AT<br />
OTTER ROCK<br />
AND ROLL<br />
After a day of surfing fun and beach<br />
stewardship under the sun last Saturday,<br />
members of the Newport chapter of Surfrider<br />
Foundation, had little to say about the 13th<br />
Otter Rock and Roll youth surf contest and<br />
beach cleanup challenge at Devil’s Punchbowl<br />
State Natural Area, other than the fact that, as<br />
usual, the event was a rousing success.<br />
The competition, hosted annually on<br />
International Surfing day, is Oregon’s longest<br />
running and the lone surf contest specifically<br />
designed for youth surfers. In addition to the<br />
contestants, who ranged in age from 2 to 18,<br />
hundreds within the local surf community came<br />
to volunteer their time or take in the action.<br />
“We had 67 young surfers competing this<br />
year in the surf and a couple hundred friends,<br />
family, and Surfrider volunteers for a day of<br />
friendly competition and just plain fun,” Mike<br />
Harrington, lead organizer of the event, said in<br />
a news release. “The Otter Rock and Roll youth<br />
surf contest is a celebration of our love for the<br />
ocean and the stewardship and responsibility<br />
that comes with it. If the smiles on the kids’<br />
faces were any indication, it was a huge success.”<br />
Surfing contest winners included Merrick<br />
Lorincz in the beginners’, parent-with-child<br />
division; Sierra Shea (girls 12 and under), Bruce<br />
Jessal (boys 12 and under), Madeline Menke<br />
(girls ages 13-15), Taylor Tice (boys ages 13-<br />
15), Sophia Carlucci (girls ages 16-18) and Eric<br />
Rasmussen (boys ages 16-18).<br />
“The beach cleanup challenge, a popular<br />
way for the non-surfers and surfers alike to<br />
participate, awarded prizes for most microplastic<br />
collected, most items collected, and heaviest<br />
bag of debris collected,” the news release<br />
stated. “The challenge teaches stewardship and<br />
awareness of marine debris while rewarding and<br />
reinforcing cleanup behaviors. The Friends of<br />
Otter Rock Marine Reserve joined to support<br />
the stewardship activities and help raise further<br />
awareness of this special place and its unique<br />
wildlife and habitat protections.”<br />
Surfrider Foundation is a nonprofit grassroots<br />
organization dedicated to the protection<br />
and enjoyment of the world’s oceans, waves<br />
and beaches. Founded in 1984 by surfers in<br />
Malibu, California, the Surfrider Foundation<br />
now maintains more than 250,000 supporters,<br />
42<br />
OC WAVES • VOL <strong>3.11</strong>
Cannon Beach’s own w, a native of Hawaii, carves her<br />
way through a wave last Saturday during Otter Rock<br />
and Roll, a youth surf contest and beach cleanup<br />
challenge at Devils Punchbowl State Natural Area at<br />
Otter Rock. Carlucci claimed victory for the second<br />
consecutive Otter Rock and Roll in the girls ages 16-18<br />
division. (Photos by Jeremy Burke)<br />
OC WAVES • VOL <strong>3.11</strong><br />
PHOTO BY: JEREMY BURKE<br />
43
activists and members worldwide. For more<br />
information about the Newport chapter of<br />
Surfrider Foundation, visit newport.surfrider.<br />
org.<br />
Otter Rock and Roll results<br />
June 24, Devils Punchbowl State Natural Area<br />
Parent with child — 1, Merrick Lorincz,<br />
15.23; 2, Diego Adam Olson, 13.33; 3 (tie),<br />
Julian Moon Carney, and Miley Moser, 10.4.<br />
Hallmark Resort<br />
744 SW Elizabeth St<br />
Newport, OR 97365<br />
Girls 12 and under — 1, Sierra Shea, 8.52; 2,<br />
Lola Erskine, 6.8; 3, Anneliese, Akretch, 5.38.<br />
Boys 12 and under — 1, Bruce Jessal, 7.82; 2,<br />
Baker Stewart, 7.66; 3, Micah Adam Olson, 7.1.<br />
Girls ages 13-15 — 1, Madeline Menke, 7.23;<br />
2, Paloma Menke, 5.3; 3, Iliana Brown, 4.82.<br />
Boys ages 13-15 — 1, Taylor Tice, 13.1; 2,<br />
Emelio Tate, 10.02; 3, Brogan Shea, 9.4.<br />
Girls ages 16-18 — 1, Sophia Carlucci, 14.63;<br />
2, Hailey Feuling, 7.03; 3, Layla Newell, 6.88.<br />
Boys ages 16-18 — 1, Eric A Rasmussen,<br />
11.25; 2, Cylas Puzycki, 7.05; 3, SiriNarayan<br />
Khalsa, 5.72.<br />
celebrated often last school year in these<br />
pages as an honorable mention all-4A-3<br />
Oregon West Conference soccer player and<br />
for finishing eighth at the 4A state track and<br />
field meet in the 300-meter hurdles, finishes<br />
third last Saturday in the girls ages 16-18<br />
division at last Saturday’s Otter Rock and Roll.<br />
1114 NE Hwy 101 • Lincoln City<br />
PHOTO BY: JEREMY BURKE<br />
An unidentified youth surfer<br />
enjoys the ride last Saturday at<br />
Devils Punchbowl during the<br />
13th annual Otter Rock and<br />
Roll, hosted by the Newport<br />
chapter of Surfrider Foundation.<br />
44<br />
OC WAVES • VOL <strong>3.11</strong>
PHOTO BY: JEREMY BURKE<br />
Taylor Tice, last Saturday’s boys ages 13-15 champion,<br />
competes in a heat at Otter Rock and Roll, an annual<br />
youth surf contest and beach cleanup challenge in<br />
Otter Rock, hosted by the Newport chapter of Surfrider<br />
Foundation.<br />
PHOTO BY: JEREMY BURKE<br />
OC WAVES • VOL <strong>3.11</strong><br />
45
scan to discover<br />
OC 46WAVES • VOL 3.8 PHOTO OC WAVES ©JEREMY • BURKE VOL <strong>3.11</strong> 2023 39
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OC WAVES • VOL <strong>3.11</strong><br />
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OC WAVES • VOL <strong>3.11</strong>
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OC WAVES • VOL <strong>3.11</strong>