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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 />

Facebook<br />

@OregonCoastWaves<br />

Instagram<br />

@oregoncoastwaves<br />

All rights reserved. No part of this<br />

publication may be reproduced without<br />

the written permission from publisher.<br />

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 />

your home<br />

Name<br />

Address<br />

Subscribe today and discover the best of the Oregon Coast.<br />

Payment Enclosed<br />

Bill Me (Email Required)<br />

*please make payments payable to Newport News-Times<br />

City State Zip<br />

Email<br />

Phone<br />

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 />

11


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 />

13


14<br />

OC WAVES • VOL <strong>3.11</strong>


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>


OC WAVES • VOL <strong>3.11</strong><br />

23


— 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>


OC WAVES • VOL <strong>3.11</strong><br />

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OC WAVES • VOL <strong>3.11</strong>


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>


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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 />

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• 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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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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