OCW 3.11

VOL 3.11

2 

OC OC WAVES • • VOL 3.11 3.9

NATIONALLY FAMOUS CLAM CHOWDER 

FRESH OREGON SEAFOOD 

@moschowder 

#moschowder 

Mo’s Original • 541-265-2979 • Newport 

Mo’s Annex • 541-265-7512 • Newport 

Mo’s West • 541-765-2442 • Otter Rock

CONTENTS 

42 

Otter Rock n Roll results 

SOPHIA CARLUCCI - PHOTO BY JEREMY BURKE

VOL 3.10 

35 

The Kitchen Wild 

oregoncoastwaves.com 

30 

ART, OYSTERS & BREWS 

17 

Taste the chowder trail 

INSIDE 

12 

21 

23 

32 

Mossy Creek Pottery 50 Years! 

Unique Oregon - Harry Potter Tree 

Tidepool are Alive 

Fishing for monsters 

38 

39 

40 

Moon snails 

Reserve Exhibition 

Dream home of the month

Your pack 

is our passion. 

Any dog. Any breed. Any problem. 

NOW OFFERING 

TRAINING 

ON 

THE 

Oregon Coast! 

Koru K9 Dog Training and 

Rehabilitation is an award 

winning balanced dog 

training company. Together, 

with our team of dog trainers 

and dog behaviorists, Koru K9 

Dog Training is on a mission 

to guide dog owners through 

a process that will help them 

understand, communicate 

and work with their dogs to 

resolve training challenges 

and behavior problems in a 

real world setting. 

www.KoruK9.com 

PHONE: 415-583-5412 • EMAIL: woof@koruk9.com 

CHOWDER 

BOWL 

AT NYE BEACH 

THE BEST CLAM 

CHOWDER ON 

OREGONS COAST! 

728 NW Beach Dr 

Newport (in Nye Beach) 

www.newportchowderbowl.com • 541-265-7477 

Winter Hours: Sun–Thurs 11-8 and Fri-Sat 11-9 Summer Hours: 11-9 Everyday 

Agate Beach Inn 

Ocean and Non-ocean View Rooms, 

Air Conditioning • Indoor Pool, Hot Tub 

www.agatebeachinn.com 

3019 N Coast Hwy, Newport 

For reservations call 541-265-9411 

Skate 

Boards 

& Equipment 

Hoodies 

Sports Memorabilia 

Jewelry • LP’s 

Star Wars • Hot Wheels 

Collectibles • Trains 

Dollhouse 

Furniture 

Monday-Saturday: 10:00am-5:00pm • Sunday: 11:00am-5pm 

120 SW Coast Hwy, Newport • 541-270-1477 

6 

OC WAVES • VOL 3.11

in Lincoln City 

is Now Hiring: 

~ Servers ~ Hosts ~ Line Cooks ~ 

What we need from you: An open and flexible schedule, including days, 

evenings, weekends and holidays; A love of working in a busy, customer 

service-oriented environment; Seasonal and Long term positions are available. 

We value Diversity, Equity and Inclusion and 

welcome individuals from diverse backgrounds. 

We offer opportunities for advancement as well as an excellent benefit package to 

eligible employees, including vision, medical, chiropractic, dental and so much more! 

Interested in a career in the hospitality industry? 

We are willing to train! 

APPLY ONLINE 24/7 AT MCMENAMINS.COM 

OC WAVES • VOL 3.11 

7

OC 

W A V E S 

Editor 

Steve Card 

Advertising Sales 

Teresa Barnes 

tbarnes@newportnewstimes.com 

Kathy Wyatt 

kwyatt@newportnewstimes.com 

Contributing Writers 

Leslie O'Donnell 

News-Times Staff 

Give the Gift of Beauty! 

The perfect gift that lasts the whole year 

Photographer + Designer 

Jeremy Burke 

jlburkephotos@gmail.com 

About the Cover Shot 

Photo was shot at a very low tide (-2.3) 

near Devil's Punchbowl in Otter Rock. 

This is consistently one of my favorite 

tidepool spots. Very wideopen with tons 

of options to get away from the crowds. 

jlburkephotos@gmail.com. Photo by Jeremy 

Burke 

Only $35 

1-year (12 issues) 

Regular price $49.99 

oregoncoastwaves.com 

8 

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All rights reserved. No part of this 

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Photographs, graphics, and artwork are 

the property of J.burkephotos ©2023 

Oregon Coast Waves 2023 

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HOW DO YOU VIEW THE OCEAN…? 

Fathoms 10th Floor Penthouse Restaurant & Bar 

541-994-1610 • spanishhead.com 

4009 SW Highway 101, Lincoln City, OR

Watermelon tourmaline on 

smoky quartz. Old stock. 

Golden Rutile on 

Hematite 

Tourmaline 

Yachats, Or 

10 

Blue Topaz 

Rubellite Pink Tourmaline 

with Elbiate Green Tourmaline 

Extremely Rare 

Morganite with Albite 


Cobaltoan Calcite 

Lepidolite on Indicolite 

Blue Tourmaline 

Voted best Rock & Fossil Store in Lincoln County 

2021 & 2022 

STYX, STONES N’ BONES (541) 653-3548 

160 W 2ND ST, YACHATS, OR 


11

PHOTO BY: JEREMY BURKE 

12 


Center: Melanie Richardson, and her husband, Don, are the current owners of Mossy Creek Pottery south of Lincoln City. (Courtesy photo) 


A MAGICAL TRIP TO MOSSY CREEK POTTERY 

Generations of pottery lovers have found their way 

to a now century-old farmhouse turned pottery 

studio, tucked in the old growth just south of 

Lincoln City. Mossy Creek Pottery, named after 

a creek on the 6-acre property, has become a 

landmark in its 50 years of operation, and is an 

iconic favorite among return customers as well 

as with those who have just discovered its quaint 

charm. 

Mossy Creek is celebrating its 50th anniversary 

throughout this year, but despite the passage of 

time, its welcoming spot bordering the Siletz Bay 

Wildlife Refuge remains a popular destination for 

new generations of pottery lovers. 

Mossy Creek Pottery has had four owners in its 

50 years. It began as a dream of Bob and Julia 

Richardson to open a gallery at the Oregon coast. 

Bob was an instructor at what is now Western 

Oregon University in Monmouth, where he was 

hired to create a ceramics program and taught for 

17 years. 

By chance the Richardsons met Salishan 

developers John and Betty Gray, who offered them 

a 6-acre parcel in the woods, complete with an 

old farmhouse. The new gallery opened June 16, 

1973, outfitted with two bookshelves and Bob’s 

pottery. 

That was an auspicious year for the gallery, said 

current owner Melanie Richardson — no relation 

to Bob and Julia. As fate would have it, that was 

also the year Melanie was born. She began working 

with clay while employed at Mossy Creek and now 

spends about a day each week at her craft, working 

with potter Lorie DePaolo. 

In the studio’s early days, Bob was the resident 

potter and Julia managed the business. At first, 

only Bob’s pottery was for sale, but he soon added 

the work of other Northwest potters. Today, 

upwards of 60 potters show their work at Mossy 

Creek, including about 24 regulars. 

In 1985 the gallery was sold to Tom and Joanna 

Davis, and in 2000, Dan and Susan Wheeler 

purchased it. Don and Melanie Richardson have 

been its owners — they prefer the word “caretakers” 

— since 2014. 

“I call this a shared dream,” Melanie said of 

BY LESLIE O’DONNELL 


13

14 


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 

a gallery at the Oregon coast all those years ago, and Mossy Creek Pottery has had four owners over the last half century. 

Mossy Creek and its history. “It’s taken all of us 

to keep the place going for 50 years. And there 

are customers who have come here literally for 50 

years, even as we welcome new people to come and 

see what is going on out here, tucked away on a 

little country road. 

“ A former owner called this place magic, and 

people who come here feel a bit of that magic,” 

Melanie added. 

Some of the magic lies in its setting in an old 

growth forest, but it’s also the welcoming nature 

of the owners. 

“Everyone has added something to this place,” 

Melanie said of its four sets of owners. “Everyone 

was able to make it their own while still staying 

true to Mossy Creek.” 

For the rest of this year, the Richardsons plan blog 

posts to highlight the work of the previous owners, 

and will continue to share stories from customers 

old and new. Pottery crafted by Bob Richardson, 

many of the pieces from his own collection, will 

be on sale this year, along with his glazed tiles, 

inspired by the Malibu tiles in the San Diego- 

Santa Fe train station. 

Reflecting on the 50th anniversary of Mossy 

Creek, Melanie wrote a poem that includes the 

following: 

“For what is pottery but alchemy? 

Creating something new 

Where once was base material… 

Solid enough 

To last into antiquity 

Fragile enough 

To shatter 

And scatter to the winds 

To return to the dust 

Once again.” 

“It’s just an empty vessel,” Melanie also wrote, 

describing pottery both decorative and functional, 

“until you adopt it and fill it with life and purpose.” 

The 50th birthday year celebrates “pottery, potters, 

proprietors and patrons.” Mossy Creek Pottery 

is open daily from 10:30 a.m. to 5 p.m. March 

through October, with reduced hours November- 

February, at 483 South Immonen Road in Lincoln 

City, phone 541-996-2415. Follow Mossy Creek 

on Facebook or Instagram for current work and 

monthly Pottery Lotteries, and visit the Mossy 

Journal at mossycreekpottery.com. 

“Our goal is to keep Mossy Creek in existence,” 

Melanie said. “We hope to continue the spirit of 

what was alive here and keep it true to Bob and 

Julia’s vision for Northwest potters, and to have 

it outlive us. We love it here. How magical this 

place is 

“Thanks to everyone who has ventured down 

this short windy road off the beaten path into our 

hearts and claimed your piece of earth from us,” 

she concluded. 


PHOTOS BY: JEREMY BURKE 

15

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16 


OREGON COAST 

TRAIL 

PHOTO JEREMY BURKE 


17

880 S.E. Bay Blvd., Newport 

541-265-9275 

“Serving the Yaquina Bay Area Since 1988” 

We have all the gear you need to enjoy 

your time on the Oregon Coast! 

• Sport & Commercial Fishing Gear 

• Clamming & Crabbing Gear 

• Clothing, Boots & Rain Gear 

• Marine Electronics 

• Marine & Safety Equipment 

• Tools & Industrial Supplies 

• Rigging & Hydraulic Shop 

And so much more! 

www.Englundmarine.com 

TASTE YOUR WAY 

DOWN THE COAST 

CHOWDER TRAIL 

What is it about the magical combination of clams, milk and potatoes? If 

you’ve ever lingered over a hot, steaming bowl of clam chowder while 

visiting the Oregon Coast, you know it’s a bit of hearty heaven. With many 

spots claiming to serve the best chowder on the Coast, here are our highly 

unscientific but totally delicious findings. 

NORTH COAST 

Both newcomers and iconic classics are worth visiting on the North Coast. 

The family-owned Dooger’s Seafood and Grill in Seaside and Warrenton has 

been going strong since 1983, delivering rich and creamy comfort in a bowl. 

Look for the blue and white lighthouse to find Norma’s Seafood & Steak 

in Seaside, with their pork-free chowder served with a thick slice of white 

bread and butter. The chowder at Ecola Seafoods Restaurant & Market in 

Cannon Beach hits the spot for any quick beach-day craving. It’s a perfect 

accompaniment to a cup of fresh crab meat, a shrimp cocktail or a plate of hot 

fish ’n chips. The chowder at Old Oregon Smokehouse in Rockaway Beach 

is served without fanfare or dishware but, nonetheless, wins the hearts of 

visitors with its fresh-from-the-sea ingredients and outdoor seating. Order to 

go and enjoy on the beach or from the comfort of your lodging. Dine inside or 

outside at Salmonberry Saloon in Wheeler to enjoy a great view of Nehalem 

Bay. Order the chowder if you’re looking for an upscale spin on the classic — 

filled with smoked seafood including Willapa Bay clams, rockfish and pork 

belly. It’s one of dozens of tasty spots along the North Coast Food Trail. 

We are a TOTAL CAR CARE facility 

and provide maintenance (oil changes) and diagnosis & 

repair of most of your vehicle’s systems. 

AWD/4WD/2WD and hybrids welcome. 

Monday-Thursday 7 a.m.-5:30 p.m. 

Closed Friday-Sunday 

126 NE 11 th St • Newport, OR 97365 • 541-265-9567 

CENTRAL COAST 

In Lincoln City, the dramatic ocean view at Kyllo’s at the Beach is just part 

of the appeal. The razor clams and sea clams are fresh-caught, along with 

everything else on the menu. A coastal classic billed as a “creamy treat, 

swimming with chunks of chopped ocean clams,” the chowder at Gracie’s Sea 

Hag in Depoe Bay has been a favorite of visitors and locals alike for 40 years. 

Newport’s Chowder Bowl at Nye Beach has been serving up its thick and 

creamy chowder for more than 30 years. Order the chowder in a bread bowl at 

Georgie’s Beachside Grill in Newport and take your time — what better excuse 

to sit awhile and enjoy the view from their swanky dining room? Tuck into a 

bowl of New England-style or the rarer Manhattan-style chowder in the two 

new dining spaces at Luna Sea Fish House in Yachats — one filled with local 

artists’ paintings and the other a permanent pet-friendly tent with cozy heaters 

and regular live music. The chowder at Novelli’s Crab & Seafood on the dock 

in Old Town Florence is truly boat-to-table, filled only with its fresh catch. 

Visit our Newport location 

340 N Coast Hwy 

18 WRITTEN BY LESLIE O'DONNELL | PHOTOS BY APRIL WATERS 


Chowder Bowl Newport Oregon 

SOUTH COAST 

Watch the boats go by on the Umpqua River as 

you tuck into your chowder at Schooner Inn Cafe 

in Reedsport, a mainstay on the South Coast since 

1983. The chowder at SharkBite’s Seafood Cafe in 

Coos Bay is served in a surfer’s dream restaurant 

with boards and marlins decorating the interior. 

Soak up the bay views at the casual and cozy High 

Tide Cafe in Charleston, where hungry diners can 

order the “Superbowl,” for serious chowder fans 

only. Tony’s Crab Shack in Bandon rewards its 

fans with generous portions of chowder ready to 

eat right on Bandon’s famous boardwalk. Redfish 

in Port Orford serves up stunning ocean views 

along with a fancy gluten-free, New Englandstyle 

chowder, with corn, herbs and chili oil as 

a garnish. Find more spots to fuel your cravings 

along the Wild Rivers Coast Food Trail. 

COASTWIDE 

With locations in Newport, Cannon Beach, 

Lincoln City, Astoria, Otter Rock, Florence and 

most recently Seaside, Mo’s Restaurant is the 

granddaddy of Oregon Coast chowder restaurants, 

serving generations of coastal visitors with their 

creamy bowls topped with giant pats of butter. 

Dining with a large group? Order the family-size 

chowder for the table, which comes in a big metal 

cauldron-type vessel with bowls for everyone, and 

plenty of oyster crackers, too. 

Story courtesy of Oregon Coast Visitors 

Association visittheoregoncoast.com 

Curious what all the 

SQUAWK is about? 

LEARN MORE AT AQUARIUM.ORG 


19

COME SEE US AT OUR 

NEW LOCATION 

SJ Custom Jewelers 

M-F 10a-6p Sat 11a-5p Closed Sunday 

Two locations to serve you: 

1220 Bay Street Florence Or 

526 NW Coast St, Newport, OR 

541.272.5300 

sjcustomjewelers.com 

20 


UNIQUE TO OREGON 

HARRY POTTER 

TREE 

I am positive that this is not the name for the tree, but I did not verify. I always enjoy 

this leg of the trip to the valley when I get to say to my kids, "hey look its the Harry 

Potter Tree!" Location: Willamina, Oregon - no need to bother the owner of the 

property you can see this from the highway where this photo was taken from. 



21

TIDEPOOLS 

ARE ALIVE 

Oregon’s 362-mile coastline is a place of wonder and fascination. At first glance, it is a 

series of sandy beaches. A closer look reveals a mixture of sand and rocky headlands. If you 

take time to explore, you will find the coastline home to a rich mix of extraordinary animals 

revealed by retreating tides. 

Tidepools attract thousands of visitors each year. But too many visitors can damage these 

areas. Tidepool animals can be trampled by a careless step. If you remove them from their 

homes, they will be exposed to predators and the hot sun. We must treat tidepools gently if 

they are to remain alive for others to enjoy. 


22 



23

— RECENTLY RENOVATED — 

Full Hot Breakfast 

Indoor Heated Pool and Hot Tub 

Next to the Oregon Coast Aquarium 

135 SE 32nd St., Newport – Phone: 541.867.3377 

www.newportcoasthotel.com • www.hiexpress.com/newportcoast 

ART TOLEDO’S 

SUMMER 2023 

24 

HEATHER JORDAN 

Real Estate Broker 

GRI, ABR, SRS, RENE 

CALL/TEXT 541.640.0678 

heatherjordanrealtor@gmail.com 

www.heatherjordanrealestate.com 

240 SE Hwy 101 • Lincoln City, OR 97367 

Meet local and regional artists, sample local oysters and brews, 

gobble up some tasty food and kick back to some awesome live music! 

July 1st, August 5th & September 2nd 

Noon until 5p.m. on Main Street 

Create your own sidewalk chalk art masterpiece! Kids, grown ups, 

families, teams - all are welcome! Chalk provided! Prizes! 

Saturday, August 19th 

9 a.m. until Noon on Main Street 

ArtToledo.com 



25

26 



27

28 


MARKET 

Budget-Stretching Values Every Day! 

LINCOLN CITY 

801 S.W. Highway 101 

Lincoln City, OR 97367 

Phone: (541) 994-4354 

BANDON 

65 10th Street SE 

Bandon, OR 97411 

Phone: (541) 347-2265 

COOS BAY 

130 N. Cammann St 

Coos Bay, OR 97420 

Phone: (541) 888-3119 

COOS BAY 

149 S 7th Street 


Phone: (541) 267-3811 

COOS BAY 

226 S Hull Ave 


Employee–Owned & Working 

Hard to Serve You Every Day! 

PEORIA ROAD 

FARM MARKET 

OPEN FOR THE SEASON! 

• Northwest Apricots 

and sweet cherries. 

• Now picking 

Raspberries and 

seasonal veggies. 

• Walla Walla onions. 

• Plant Sale!! trees, 

Bedding plants and 

many selected items 

now on sale 

OPEN 7 DAYS A WEEK 9:00am–5:30pm 

33269 PEORIA ROAD • CORVALLIS • 541.207.3327 

just 1.6 miles down Peoria Road - on the left. 


29

SUMMER 

FUN ON TAP 

IN TOLEDO 

For something a little different on a warm 

summer’s day, head east to Toledo for the third 

annual Art, Oysters & Brews festival, put together 

by the volunteers of ArtToledo. 

There’s sure to be something for everyone in this 

old mill town, whether it’s oyster shooters, a chat 

with artists displaying their work, or a relaxing 

outdoor concert. 

This is the third year for Toledo’s summer 

celebration of local music, art, food and brews, 

and it’s offered three times this summer — on the 

first Saturdays of July, August and September. 

The first date is July 1 from noon to 5 p.m., with 

headquarters at the corner of Main and Graham 

streets. 

The festival is spearheaded by the city of Toledo 

and Mayor Rod Cross, and put together by 

ArtToledo and its volunteers. 

“The main purpose of the event is to create a 

draw to get people downtown, and to create an 

opportunity for artists to show and sell their 

work,” said Paul Schuytema, executive director of 

the Economic Development Alliance of Lincoln 

County, and a member of the festival committee 

and of ArtToledo. “The whole point of ArtToledo 

is to use the creative arts as a way to enhance the 

economic vitality and quality of life in Toledo — 

and to create fun!” 

Paul Schuytema will play Depression-era acoustic blues guitar at noon on Saturday, July 1, during the Art, Oysters 

& Brews festival in Toledo. 

In Toledo’s downtown, 17 to 20 artists will have 

their work on display in booths along both sides 

of Main Street, while the Timbers Restaurant and 

Lounge at 181 S Main St. will be serving up oysters 

— both shooters and grilled — as well as local area 

microbrews and Oregon wine. A food truck and 

food booth are also expected to be in town. 

Covered seating in the parking lot next to the 

Timbers will offer an ideal location to listen to the 

live music scheduled throughout the afternoon. 

Schuytema will play Depression-era acoustic blues 

guitar at noon, singer-songwriter Chris Barron will 

perform at 1:45 p.m., and Ian Smith of Yachats 

will offer acoustic guitar renditions of psychedelic 

rock at 3:30 p.m. 

Main Street shops will be open, and it’s First 

Weekend Toledo Art as well, with Gallery Michael 

Gibbons, the Ivan Kelly Studio & Gallery, and the 

Yaquina River Museum of Art open in the Alder 

Street art district, along with the Crow’s Nest 

Gallery & Studio and phantom galleries on Main 

Street. 

30 

Artists will have their work on display in booths along both sides of Main Street in Toledo during Art, Oysters & Brews. 


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 

Sept. 2. (Courtesy photos) 

A central focus of ArtToledo is on murals, and 

children are invited to contribute to the design 

of two small murals planned for installation in 

Toledo’s pocket parks. In addition, area artist 

Casey McEneny is painting a large mural of the 

late Toledo artist Michael Gibbons at his easel, to 

be unveiled later this year. 

Schuytema said he is pleased with the young 

festival’s growth. Attendance has increased year 

to year, and Schuytema noted, “We started at a 

couple hundred people each day, and last year we 

were up to 400 to 600 people. 

“The real dream of everything ArtToledo does is 

to create awareness of what Toledo has to offer and 

encourage people to stop by,” he added, noting 

that’s what’s happening now with Art, Oysters & 

Brews. 


That awareness is seen in ArtToledo’s Phantom 

galleries on Main Street. They began with showing 

local art in multiple storefronts and now are down 

to only one building — the rest have gone on to 

be used by local businesses. Phantom galleries 

take local storefronts, spruce them up, and install 

art by local artists in the windows, along with 

information about the building’s availability for 

rent or sale. 

“It’s counterintuitive, but in a perfect world, 

you don’t have phantom galleries anymore,” 

Schuytema said. “It’s a creative way to take blight 

and turn it into a win-win situation for both the 

artists and the community.” 

And if getting there is half the fun, plan to drive 

the Bay Road from Newport to Toledo, enjoying 

what each city has to offer. 

Schuytema emphasized that one way to bring more 

people to visit Toledo and Art, Oysters & Brews 

is to encourage festival-goers to take the North 

Bay Road to get there. The two-lane road, which 

connects Newport and Toledo, offers a peaceful 

and scenic drive along the Yaquina River. “We just 

have to build awareness,” he said. 

He added, “We’re encouraging people to take the 

Bay Road — it will make you glad that you live in 

Oregon or can visit Oregon — and going from 

Newport to Toledo, you’ll have something cool to 

see at either end as well. There’s a lot going on.” 

If you can’t attend the July 1 festivities, try again 

on Aug. 5 and Sept. 2, same time, same place. 

More information is available at info@arttoledo. 

com. 

31

HOW TO CATCH TROPHY HALIBUT! 

THE 

MONSTER 

FLATFISH 

LURKING 

OFF 

OREGON’S 

CENTRAL 

COAST 

You don’t have to fly off to Alaska, 

Cabo or Hawaii for big trophy fish, 

when pole-bending Pacific Halibut 

are prowling the deep right off the 

Oregon coast. 

Enormous underwater bars 17-25 

miles due west of Newport and 

Depoe Bay are legendary for booting 

giant, diamond-shaped halibut. 

With names like Banana Bank, the 

West Lighthouse, North Rockpile, 

Stonewall Bank and the Chicken 

Ranch, they conjure images of elite 

sportfishing as we’ve come to imagine 

it: reels screaming, rods strained to the 

breaking point, and anglers leaning 

into the fight. 

All-depths halibut fishing is not for the 

faint-hearted. At the end of 500-feet 

of tow truck-worthy monofilament, 

fist-sized lures or slices of herring on 

a size-14 meat hook are delivered by 

small cannonballs to bounce on the 

bottom. As obvious as that sounds, 

halibut are oblivious to the ruse and 

find the offerings irresistible. 

From May through October, charter 

boats stock all the tackle and bait 

you’ll need to entice halibut from 

from their briny lairs. The belligerent 

behemoths with two eyes on one side 

and teeth like a bulldog won’t come 

willingly to the boat — you’ll think 

you’ve hooked bottom in the middle 

of a nine-point earthquake. Black 

cod — a common bycatch — can be 

recycled as an irresistible carrot. 

Squid and chunks of salmon are also 

proven temptations. 

Migrants from Gulf of Alaska 

that glide down the edge of the 

continental shelf all the way to 

Northern California every year, 

halibut weighing 70 pounds or more 

are familiar sights in 12 Oregon ports 

from Brookings to Astoria. Harbors 

in Lincoln County hold the most 

trophies, however. According to state 

fish and game archives, a private boat 

out of Florence decked a 127 lb. 

monster in 2015; a Newport charter 

landed a 125 lb. halibut in 2006. 

But here’s a secret: if you don’t have 

the sea legs for a blue ocean halibut 

trip, try fishing inside the 40-fathom 

curve for nearshore flatties. The 

shallow-water season runs seven days 

a week until Aug 31. For example, 

sandy bottoms outside the rocky reef 

at Government Point, ten minutes 

from the harbor at Depoe Bay, have 

booted many monster halibut over 

the years, including several 100-lb. 

fish taken by the late Ron Nissen 

and his partner, “Fireball” Daryl 

Blanchard. More likely are the 

40-pounders routinely decked by 

anglers hunting for rockfish. 

The best way to bag a halibut or 

two (the daily limit rose to two fish 

June 12) is to confer with the front 

office of a Newport or Depoe Bay 

charter fishing agency. More details 

on regulations can be found at: 

www.dfw.state.or.us. Also, general 

regulations can be found in the 2023 

state Fishing Regulations Guide, 

available at Wal-Mart, BiMart, Fred 

Meyer, Newport Ace Hardware, 

ODFW office, at the Hatfield 

Science Center in Newport, and 

other locations. 

Don’t get left in the cold: 

Dress Right for Halibut! 

DEPOE BAY — When you set sail 

for deepwater halibut, make sure to 

dress in layers. You’ll be leaving at 

6 a.m., the coolest time of day. As 

the morning warms, you can take 

layers off to reach your comfort zone. 

Alsoi, pack lots to eat and drink — 

there aren’t any 7-11s out there. If 

you’re a heavy coffee drinker, bring a 

Thermos — there will be some coffee 

aboard, but it goes fast. 

If you’re on a charter boat, expect to 

be pampered. Gear is provided — a 

stout rod, thick line and fresh bait. 

All you have to bring is the muscle to 

yard these junkyard dogs of the deep 

to the deck, so bring along some Advil 

— you’ll want it after a hard fight! 

STORY AND PHOTOS BY RICK BEASLEY 

32 


KAYAK TOURS 

Experience the Newport Bayfront 

The Perfect Family Adventure 

Ages 6 and up * 

An incredible opportunity to get up close and personal with the wildlife, 

fishing community, and landmarks of Yaquina Bay. 

Tour Times 

9:00am - 11:00am 

12:00pm - 2:00pm 

3:00pm - 5:00pm 

6:00pm - 8:00pm 

What To Bring 

• Sun protection (glasses, hat, sunscreen) 

• Water-friendly clothing (shoes, pants, etc) 

• Extra layers (windbreaker, etc) 

• Waterproof case (for your phone or camera) 

* Children under the age of 13 must be accompanied by an adult. 

PaddleNewport.com 

1-800-806-4882 


33

34 


THE KITCHEN WILD 

PHOTOS AND RECIPES BY KATIE WILEY 

RAZOR CLAM PO’ 

BOY SANDWICHES 

This past weekend, my family and I ventured up 

north to Seaside to dig for razor clams, something 

my husband and I haven’t done in years. And 

although our little ones may be experienced cockle 

clammers, they’ve never had an opportunity to dig 

for razors until now. 

The whole experience was absolutely perfect! 

We stayed at The Seashore Inn, which is located 

right on the promenade in Seaside. The Seashore 

Inn is one of the only family owned boutique 

hotels left in Seaside and has all of the amenities a 

family can hope for when booking a getaway. They 

offer a complimentary breakfast, heated indoor 

pool, hot tub, sauna, their rooms are pet-friendly 

and I honestly cannot say enough about how 

amazing their entire staff was. They all genuinely 

made us feel like family. 

From our hotel it was just a straight walk out 

from their lobby to the water’s edge — no driving, 

no transporting a bunch of gear, just a quick walk 

out to dig for those razor clams. And although our 

little ones are expert cockle clammers, this was the 

first time they’ve tried clamming for razors, so my 

husband and I showed them what razor clam holes 

looked like and how to dig them quickly because 

those razor clams are fast, which is certainly part 

of the fun. And the kids had an absolute blast! It 

was like a treasure hunt on the beach searching 

for holes with delicious razor clams inside, and we 

found lots of them. 

Since our room at The Seashore Inn didn’t 

have a kitchen (although I do believe they have 

a kitchenette option available) we were lucky 

enough to be invited to the Hillcrest Inn to use 

one of the kitchens in their adorable cottages to 

clean and cook our razor clams. 

Those gals over at the Hillcrest Inn have all 

bases covered when it comes to booking the 

ultimate ocean-to-table beach vacation. They offer 

free rentals of all their clamming and crabbing gear 

and will show their guests how to clean and cook 

their day’s catch. All you need is a shellfish license 

and they’ll handle the rest. Plus, as an unexpected 

bonus, they were the kindest humans I’ve had the 

pleasure of meeting in a long time — an experience 

we will always cherish. 

So if you’re looking for a true ocean-to-table 

beach getaway in Seaside, just steps from razor 

clams, look no further than the Hillcrest Inn. 


Ruth, otherwise known as “the queen of Seaside,” 

will take exceptional care of you and is always 

happy to answer any questions you may have. 

She might even give you some free passes to the 

Seaside Aquarium! 

After frying up our morning’s catch in the 

cutest retro kitchen at the Hillside Inn, we turned 

those fried clams into a the most delicious Razor 

Clam Po’ Boy Sandwiches and took them to go 

for a beach picnic right back in the same location 

as we dug them, a full circle dining experience 

everyone should try. 

I’ve mentioned before that we love our stretch of 

the central Oregon coast so much we rarely want to 

leave, but venturing north for the same picturesque 

Pacific Ocean and for the opportunity to dig razor 

clams, plus take in all the excitement that Seaside 

has to offer was a beach vacation we will always 

remember. Even with all that excitement, it was 

a unanimous vote that our favorite moment was 

enjoying our ocean-to-table picnic on the beach 

followed by a late night campfire, right there on 

the sand, together as a family. 

Razor Clam Po’ Boy Sandwiches 

Takes approximately 8-10 razor clams (use 1-2 

clams per Po’ Boy) 

Ingredients: 

• 2 cups flour 

• 1/2 tsp. baking powder 

• 1/2 tsp. baking soda 

• 1 1/2 Tbs. (divided) Johnny’s seasoning salt 

• 1 egg 

• 1 cup milk 

• Hoagie rolls and your favorite sandwich 

toppings 

Directions: 

1) Heat oil to 375 degrees. 

2) In one large bowl, combine flour, baking 

powder, baking soda, 1 Tbs. Johnny’s seasoning 

salt. Whisk to fully combine the ingredients. 

3) In separate bowl whisk together milk and egg. 

4) Dredge clams on both sides with the flour 

mixture, shake off excess flour then transfer to egg 

mixture, then dredge into panko crumbs. 

5) Fry to a golden brown and serve on a lightly 

toasted hoagie bun with your favorite Po’ Boy 

fixin’s. 

SPICY PICKLE 

FRIED HALIBUT 

Buckle up, because you’re about to learn 

everything you never knew you needed to know 

about halibut. 

After catching my first halibut recently and 

seeing this strangely beautiful fish up close for the 

first time, I needed to know more about it. Those 

flat, diamond-shaped bodies, beautifully white on 

one side and a perfect blend of camouflage on the 

other, with both of their eyes on the upper side of 

their body were fascinating to me. Are they born 

like this? Or do they adapt to their surroundings? 

Well, I needed to find out! 

As it turns out, they’re not born like that at 

all. Halibut larvae actually start life in an upright 

position like any other fish, with an eye on each 

side of its head. The left eye then migrates to the 

right side of the head when the larvae are about 

one inch long because as they grow, the bones on 

the left side of the skull grow significantly faster 

than on the right side, so the left eye and nostril 

slowly migrate to the right side, therefore causing 

them to swim sideways. 

Those wonky eyes really are a face only a mother 

can love — which is ironic because they aren’t even 

raised by their mothers. 

Female halibut release anywhere from 500,000 

to 4 million eggs depending on the size of the fish, 

35

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and scientists believe females release their eggs in batches over several days during 

the spawning season — from November through March — typically at depths of 

300 to 1,500 feet. Those eggs are then fertilized externally by the males. External 

fertilization means both eggs and sperm are released into the water and after the 

sperm reaches the egg, fertilization takes place. Those fertilized eggs then hatch 

after 12 to 20 days, depending on water temperature. The larvae will then slowly 

float close to the surface, where they remain for about six months, feeding on 

zooplankton until they reach their adult form and settle to the bottom in shallow 

water. 

Once at the bottom, the juvenile halibut will begin feeding on small crustaceans 

and other organisms that live on the seafloor until they reach adulthood, when 

they become more aggressive and prey on a variety of groundfish, sculpins, sand 

lance, herring, octopus, crabs, clams, and even smaller Pacific halibut. 

And all of that feeding makes for some really big fish! Pacific halibut are one of 

the largest flatfish in existence and can weigh up to 500 pounds and grow to more 

than 8 feet long, with the females being the larger of the two sexes. The largest 

halibut ever caught on record is a Pacific halibut caught by Jack Tragis off Dutch 

Harbor, Alaska, in June 1996, weighing in at a whopping 459 pounds — now 

that’s a lot of fish and chips! 

Halibut live to be relatively old too, with the oldest halibut ever recorded being 

55 years old. However, the average lifespan is generally between 25 to 30 years 

old. Halibut are strong swimmers and are able to migrate long distances over 

their lifetime. This gives the meat a firm and dense texture, definitely a favorite 

among us fish eaters. 

Like most fish, halibut is a high-quality source of protein and selenium, a 

powerful antioxidant that helps our bodies repair damaged cells and aids in 

decreasing inflammation. Halibut’s power-packed nutrients, including omega-3 

fatty acids, niacin and magnesium, also help fight heart disease. 

So as you’re whipping up a batch up these Spicy Pickle Halibut Bites, although 

deep fried, know that you’re doing your body some good with all of those powerpacked 

nutrients. 

Spicy Pickle Fried Halibut Bites 

(Just as an FYI, I doubled this recipe for my family of five) 

Ingredients: 

• 1-2 lbs halibut pieces 

• 2 cups flour 

1/2 tsp. baking soda 

• 1/2 tsp. baking powder 

• 3 Tbs. PS Seasonings Spicy Pickle Seasoning 

• 1/2 tsp. garlic powder 

• 1/2 tsp. salt 

• 1 egg 

• 1 cup milk 

• Oil for frying 

Directions: 

Preheat your oil to 375 degrees. In two separate mixing bowls, mix all of your 

dry ingredients (flour, baking soda, baking powder, Spicy Pickle seasoning, garlic 

powder, and salt) in one bowl. Then whisk your egg and milk in the other. 

Dredge halibut in flour mixture, shaking off excess flour, then into the wet 

mixture, then back into the flour mixture. Make sure the halibut are fully coated 

in the flour mixture on this last step to ensure a good crisp. 

Fry halibut pieces until golden brown, remove from oil and drain on a cooking 

rack, then generously sprinkle more of the Spicy Pickle seasoning on top for a 

little extra flavor and heat! 

Pair with your favorite tarter sauce, topped with a sprinkle of Spicy Pickle 

seasoning and enjoy! 

36 


OREGON 

BLUEBERRY 

ITALIAN SODAS 

Oregon is among the top producing states in 

the nation for blueberries, harvesting around 

150 million pounds annually from June through 

October, so there are plenty of blueberries during 

the peak of harvest season to enjoy! 

Oregon blueberries provide essential vitamins 

and antioxidants, and their antioxidant 

compounds help to immobilize free radicals 

in the body. Free radicals are associated with 

heart disease, memory loss, certain cancers and 

motor deterioration. Aside from their anti-aging 

properties, Oregon blueberries also offer other 

incredible health benefits — supporting immune 

health with 15 percent of our daily Vitamin C 

requirement, improved vision, clearing arteries, 

strengthening blood vessels, stopping urinary tract 

infections and promoting weight control. One cup 

of blueberries contains only 80 calories, and just 

one serving of blueberries can help us meet our 

daily fiber requirement. 

Thanks to over 350 blueberry growers in 

Oregon, we’re able to enjoy the delightful 

experience of eating blueberries all year round. 

So grab some fresh blueberries to whip up these 

refreshing and delicious Oregon Blueberry Italian 

Sodas. Your heart, brain and other body parts will 

thank you. 

For more Oregon blueberry recipes, catch 

me on KATU channel 2 on AM Northwest and 

Afternoon Live on July 11, 18, 27, and Aug. 8, as 

well as a live in-studio segment on AM Northwest 

on July 7. 

Blueberry Italian Sodas 

Ingredients: 

• Sparkling water 

• 2 cups fresh blueberries 

• 1 cup water 

• 1 cup brown sugar 

• 2 tsp lemon juice 

• 2 tsp vanilla 

Directions: 

In a small saucepan, bring blueberries, water, 

brown sugar, vanilla and lemon juice to a low boil. 

Then, reduce heat to simmer, stirring occasionally. 

Simmer for about 10 minutes, or until the syrup 

begins to thicken. 

Remove from heat and strain out blueberries, 

saving that delicious syrup and discarding 

blueberries (or use in another dish — they’re sweet 

and delicious and would be great on some ice 

cream!) Then refrigerate syrup until cold. 

To assemble Italian Sodas, pour approximately 

1/4 syrup (this will vary depending on the side 

of your glass so add the syrup to your liking) in a 

glass filled with ice then top with sparkling water. 

Add cream — whipped cream if you prefer a creamy 

Italian Soda. 


37

THE PREDATORY 

SNAILS OF 

YAQUINA BAY 

Just beneath the surface of Yaquina Bay’s 

brackish water lurks a predator. Its spit is made of 

acid, and its tongue a ceaseless drill. Littered along 

the sandy seafloor lies the evidence of its appetite: 

an array of vacant shells featuring small, perfectly 

round holes — the remnants of bivalves fallen prey 

to the voracious moon snail. 

When hunting, the softball-sized moon snail 

puts its best (and only) foot forward, using its 

mass to envelope and suffocate prey. If that proves 

ineffective, the real grind begins, with the snail 

using its radula — a tongue-like organ covered 

in tiny teeth — to slowly bore into its victim’s 

protective shell. Once the snail’s teeth breach the 

shell, it excretes an acidic saliva within, liquefying 

its prey. 

Moon snails are among the largest snail species 

found in the intertidal zone. Though fairly 

common, finding one is actually no easy task. 

Donning wetsuits and brandishing buckets, a 

group of aquarists traverses the exposed mudflats, 

taking advantage of the negative tide, which 

presents an ideal opportunity to search for fish and 

invertebrates — species the aquarium is permitted 

to acquire a limited number of each year. 

“They’re called sand collars,” says aquarist Abby, 

holding an algae-green, rubbery ring spanning the 

width of her outstretched hands. “Over time, it’ll 

break down and release larval moon snails.” 

She carefully deposits the collar into a bucket of 

seawater. When she returns to the aquarium, she 

will begin the process of monitoring and rearing 

the larvae through their unique multi-phase life 

cycle. 

Moon snails are particularly elusive. The 

massive mollusks only hunt at night, spending 

their daylight hours buried and hidden in the 

silt of the seafloor. Often, the only signs of their 

presence are what they leave behind: pockmarked 

shells, trails in the sand, and egg cases. 

Abby keeps her eyes fixed on the tidal beds, 

knowing the chances of finding a moon snail are 

slim — but never none. Drawn to the side of an 

exposed pier piling, she focused on a slick strip 

of white barely visible beneath a mass of seagrass. 

“It’s probably an anemone,” she says, but decides 

to check anyway. 

Brushing the grass aside, she discovers a large 

shell atop an even larger carpet of white slime. 

38 

“Moon snail!” she exclaims, prompting the 

group to rush over. With the large Lewis’ moon 

snail spilling over her cupped hands, Abby and 

the group inspect the key features while keeping 

it partially submerged in seawater. They note the 

diameter of its shell, the heft of its weight, the 

way its fleshy foot is practically pearlescent in the 

sunlight. After, she gingerly places the snail in the 

bucket alongside the sand collars, peering back at it 

every few minutes while the excursion continues. 

Eventually, the team arrives back at the 

aquarium, where Abby transfers the moon snail 

to a dedicated quarantine area. As with any new 

acquisition, the moon snail must go through a 

standard quarantine period to prevent disease and 

parasites from entering the aquarium’s assortment 

of sea life. Only after receiving the “all-clear” from 

veterinary staff can the predatory moon snail make 

STORY AND PHOTOS BY COURTNEY KLUG 

its public debut in one of the aquarium’s galleries. 

But even then, what the moon snail does best 

will remain elusive — saved for the shadows of the 

night after guests and aquarists like Abby have 

returned home and are fast asleep in their beds. 


‘RESERVE 

INSPIRATION’ 

EXHIBIT 

FEATURES 

LOCAL ARTISTS 

Audubon Society of Lincoln City opens its 

acclaimed exhibition, “Reserve Inspiration,” today 

(Friday) at the Coos Art Museum in Coos Bay, and 

it will remain on display through Sept. 22. 

Reserve Inspiration features five coastal artists 

who share work inspired by the beauty and 

diversity of Oregon’s Marine Reserves in media 

ranging from painting and scientific illustration 

to ceramics, collage, and even firepainting. An 

opening reception will be held on Friday, July 14, 

from 5 to 7 p.m. 

The featured artists are: 

• Julie Fiedler, a ceramics artist and painter and 

director of St. James Santiago School in Lincoln 

City; 

• Cynthia Longhat-Adams, a self-taught 

multimedia artist who uses pyrographic methods, 

or firepainting, in an ever-evolving process that 

powers her growth as an artist; 

• Victoria McOmie, who lives on the central 

Oregon coast and is a painter and mixed media 

artist taking creative cues from nature for more 

than four decades; 

• Nora Sherwood, who holds a certificate in 

natural science illustration from the University of 

Washington and works for clients in Oregon and 

beyond; 

• Jill Perry Townsend, who paints plein air in 

oils. She loves the ocean and landscape of the 

coast and the adventure of going out into amazing 

places to paint. 

Reserve Inspiration presents how the nature of 

the marine reserves inspires artists who explore 

the following themes in various media: 

• Diversity — In nature as in society, diverse 

systems are strong systems. Marine reserves 

ensure protection of diverse species that may not 

otherwise survive. 

• Change over time — 

Marine reserves differ from each other and offer 

an opportunity to study systems over decades to 

detect both sudden and subtle changes, which 

reveal the health of the ecosystem and the planet. 


• Patience — Like any investment, maintaining 

and researching a marine reserve requires a longterm 

commitment over generations to observe 

change in natural cycles. 

• Interconnectedness — Plants, animals, and 

people are interconnected in marine reserves 

in ways known and yet to be discovered. 

Strengthening, not severing, those connections is 

key not only within the reserve, but also in our 

human relationship to the natural world. 

The Coos Art Museum is located at 235 

Anderson Ave., Coos Bay. Check the website 

at www.coosart.org or call 541-267-3901 for 

admission and hours. 

Audubon Society of Lincoln City 

(lincolncityaudubon.org) was founded as a 

chapter of the National Audubon Society in 2005. 

A nonprofit membership organization, ASLC is 

active in education and advocacy for protection of 

birds, other wildlife, and their habitats in Lincoln 

and Tillamook counties. 

39

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40 


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41

MILES OF 

SMILES AT 

OTTER ROCK 

AND ROLL 

After a day of surfing fun and beach 

stewardship under the sun last Saturday, 

members of the Newport chapter of Surfrider 

Foundation, had little to say about the 13th 

Otter Rock and Roll youth surf contest and 

beach cleanup challenge at Devil’s Punchbowl 

State Natural Area, other than the fact that, as 

usual, the event was a rousing success. 

The competition, hosted annually on 

International Surfing day, is Oregon’s longest 

running and the lone surf contest specifically 

designed for youth surfers. In addition to the 

contestants, who ranged in age from 2 to 18, 

hundreds within the local surf community came 

to volunteer their time or take in the action. 

“We had 67 young surfers competing this 

year in the surf and a couple hundred friends, 

family, and Surfrider volunteers for a day of 

friendly competition and just plain fun,” Mike 

Harrington, lead organizer of the event, said in 

a news release. “The Otter Rock and Roll youth 

surf contest is a celebration of our love for the 

ocean and the stewardship and responsibility 

that comes with it. If the smiles on the kids’ 

faces were any indication, it was a huge success.” 

Surfing contest winners included Merrick 

Lorincz in the beginners’, parent-with-child 

division; Sierra Shea (girls 12 and under), Bruce 

Jessal (boys 12 and under), Madeline Menke 

(girls ages 13-15), Taylor Tice (boys ages 13- 

15), Sophia Carlucci (girls ages 16-18) and Eric 

Rasmussen (boys ages 16-18). 

“The beach cleanup challenge, a popular 

way for the non-surfers and surfers alike to 

participate, awarded prizes for most microplastic 

collected, most items collected, and heaviest 

bag of debris collected,” the news release 

stated. “The challenge teaches stewardship and 

awareness of marine debris while rewarding and 

reinforcing cleanup behaviors. The Friends of 

Otter Rock Marine Reserve joined to support 

the stewardship activities and help raise further 

awareness of this special place and its unique 

wildlife and habitat protections.” 

Surfrider Foundation is a nonprofit grassroots 

organization dedicated to the protection 

and enjoyment of the world’s oceans, waves 

and beaches. Founded in 1984 by surfers in 

Malibu, California, the Surfrider Foundation 

now maintains more than 250,000 supporters, 

42 


Cannon Beach’s own w, a native of Hawaii, carves her 

way through a wave last Saturday during Otter Rock 

and Roll, a youth surf contest and beach cleanup 

challenge at Devils Punchbowl State Natural Area at 

Otter Rock. Carlucci claimed victory for the second 

consecutive Otter Rock and Roll in the girls ages 16-18 

division. (Photos by Jeremy Burke) 



43

activists and members worldwide. For more 

information about the Newport chapter of 

Surfrider Foundation, visit newport.surfrider. 

org. 

Otter Rock and Roll results 

June 24, Devils Punchbowl State Natural Area 

Parent with child — 1, Merrick Lorincz, 

15.23; 2, Diego Adam Olson, 13.33; 3 (tie), 

Julian Moon Carney, and Miley Moser, 10.4. 

Hallmark Resort 

744 SW Elizabeth St 

Newport, OR 97365 

Girls 12 and under — 1, Sierra Shea, 8.52; 2, 

Lola Erskine, 6.8; 3, Anneliese, Akretch, 5.38. 

Boys 12 and under — 1, Bruce Jessal, 7.82; 2, 

Baker Stewart, 7.66; 3, Micah Adam Olson, 7.1. 

Girls ages 13-15 — 1, Madeline Menke, 7.23; 

2, Paloma Menke, 5.3; 3, Iliana Brown, 4.82. 

Boys ages 13-15 — 1, Taylor Tice, 13.1; 2, 

Emelio Tate, 10.02; 3, Brogan Shea, 9.4. 

Girls ages 16-18 — 1, Sophia Carlucci, 14.63; 

2, Hailey Feuling, 7.03; 3, Layla Newell, 6.88. 

Boys ages 16-18 — 1, Eric A Rasmussen, 

11.25; 2, Cylas Puzycki, 7.05; 3, SiriNarayan 

Khalsa, 5.72. 

celebrated often last school year in these 

pages as an honorable mention all-4A-3 

Oregon West Conference soccer player and 

for finishing eighth at the 4A state track and 

field meet in the 300-meter hurdles, finishes 

third last Saturday in the girls ages 16-18 

division at last Saturday’s Otter Rock and Roll. 

1114 NE Hwy 101 • Lincoln City 


An unidentified youth surfer 

enjoys the ride last Saturday at 

Devils Punchbowl during the 

13th annual Otter Rock and 

Roll, hosted by the Newport 

chapter of Surfrider Foundation. 

44 



Taylor Tice, last Saturday’s boys ages 13-15 champion, 

competes in a heat at Otter Rock and Roll, an annual 

youth surf contest and beach cleanup challenge in 

Otter Rock, hosted by the Newport chapter of Surfrider 

Foundation. 



45

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541-412-9535 x117 

www.HomeWithJude.com 

Licensed in OR 


51

Breakfast, Lunch & Dinner is served Every Day! 

Home of the 8 pound 

Super Ultimate Monster Burger 

52 

Family Restaurant with the biggest portions 

NE 6 TH STREET & HWY 101 

541-574-6847 

THENEWPORTCAFE.COM 

GREAT BREAKFAST AND SEAFOOD ALL DAY 

Pick-Up Orders, Delivery, & Indoor Dining

OCW 3.11

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