Oregon Coast Waves Vol 1.3

OC
W A V E S
THE MAGAZINE FOR THE OREGON COAST
VOL 1.3
OCTOBER 2020

LISTINGS & SALES are on our website!
Freddy Saxton
Broker Owner, e-PRO, CRS, GRI
Tammy Gagne
Broker, ABR, CRS
Tim Myrick
Broker, ABR, CRS, GRI
Bonnie Saxton
Broker Owner,CRB, CRS, GRI
K. Scarlett Kier
Broker, ABR, CRS, GRI
Barbara Le Pine
Broker
Arjen Sundman
Broker
Audra Powell
Broker, CRS, ABR, GRI
Janis Neigebauer
Broker, e-Pro, CRB, CRS, GRI
Levi Grove
Broker
Tony Holly
Broker
Our Brokers are
Honored to be
serving Lincoln
County with
over 250 years
of combined
Real Estate
experience.
“Let our Experience
be your Advantage!”
Bridgette Boekhout
Broker
Susan Taylor
Broker
Marilyn Grove
Broker
Joan Davies
Broker
Kyra Blank
Broker
Randy Olsen
Broker
205 E. Olive Street • Newport, OR 97365
www.AdvantageRealEstate.com • 541-265-2200
Matt Murray
Broker, e-Pro

OPEN FOR TAKE OUT AND DINE-IN
Join us to experience award winning coastal cuisine, exceptional service, waterfront dining and sea lion entertainment.
Views from upstairs, downstairs, outdoor patio, bar and lounge. Open Lunch and Dinner.
Clearwater restaurant
on newport’s
HistoriC Bayfront
325 sw Bay Blvd. | 541.272.5550
Clearwaterrestaurant.Com

OC
W A V E S
Publisher
Jeremy Burke
Editor
Steve Card
Advertising Sales
Teresa Barnes
Kathy Wyatt
Natalie Lane
Contributing Writers
News-Times Staff
Kenneth Lipp
Michael Heinbach
Cheri Brubaker
Katie Wiley
Photographers
Jeremy Burke
Casey Felton
About the Cover Shot
The smoke that traveled into Newport from
the fires inland created a sight that hopefully
we will never see again. Bright red sky and
the Yaquina Head Lighthouse made for a
stunning image. Enjoy.
Photo by Jeremy Burke
P.8
The Majestic Otter Rock
P.14
The Bubble Man comes to
Nye Beach
P.18
What is Newport without
Mo’s
P.38
P.42
P.44
Big Wave Surfing in Lincoln
CIty
Archway Marketing and
Ultralife Nye
Thank you to all the firefighters
and more!
oregoncoastwaves.com
Facebook
@OregonCoastWaves
Instagram
@oregoncoastwaves
All rights reserved. No part of this
publication may be reproduced without
the written permission from this publisher.
Photographs, graphics, and artwork are
the property of Newport Newspapers LLC
©2020 and J.burkephotos ©2020
Oregon Coast Waves 2020
A News-Times Publication
831 NE Avery Newport Or 97365
P.48
ORegon Coast Dream Home
of the Month

oregoncoastwaves.com
contents
P.24
P.29
P.30
P.37
Local Ocean changing it up
during the pandemic
The Kitchen Wild
Looking for some Fall decor
ideas - shop locally!
Animal of the Month -
Oregon Coast Aquarium
P.46
Ride of the Month - 1,000
horsepower???
P.51
P.32
Smokey conditions bring
some unique photos
Newport Belle Bed and Breakfast - this could be the best view in
Newport
5

THE MAJESTIC OTTER ROCK
Sunset photo of Otter Rock.
Photo by Jeremy Burke

evils Punch Bowl State Natural Area is a state day use
park on the central Oregon Coast in the United States.
It is centered on a large bowl naturally carved in a rock
headland which is partially open to the Pacific Ocean. Waves enter
the bowl and often violently churn, swirl, and foam. Outside the
bowl, ocean conditions are attractive to surfers near a large offshore
rock pinnacle named Gull Rock, located about 1⁄2 mile (800 m) westnorthwest
of Devils Punch Bowl, which funnels and concentrates
waves easily seen from the park. There are at least seventeen large
rocks, part of Oregon Islands National Wildlife Refuge, which provide
interesting wave viewing, and attract and provide a home for wildlife.
Devils Punch Bowl is located about 5 miles (8.0 km) south of Depoe
Bay, and about 8 miles (13 km) north of Newport in the community of
Otter Rock, and about 1⁄4 mile (400 m) west of U.S. Route 101. The
park encompasses 5.34 acres (2 ha), which includes picnic grounds.
There is a trail for access to the beach, and tide pools.
Left: The moss on this wall created a stunning green color that reflected beautifully
in the tidepool. Above: A rare sight a Sun Pillar, this happeneds after the sun sets and
the remaining light reflects on ice crystals. Right: Inside the Bowl - We recommend
that you only enter the bowl area at a minus tide.
STORY SOURCED ON WIKIPEIDIA.COM PHOTOS BY JEREMY BURKE
8

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The Landing at Newport was developed in the year 2000
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The concept combines a resort-style hotel operation condominium ownership.
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890 SE Bay Blvd, Newport

THE BUBBLE MAN

CONTINUED ON PAGE 14
13

14
STORY BY OC WAVES STAFF | PHOTO BY JEREMY BURKE

hose who’ve spent some time recently at Newport’s
Nye Beach have most likely taken note of Dustin Skye.
More accurately, the gigantic bubbles Skye produces
with homemade instruments are mostly what people are
drawn to.
Though he’s worked a variety of jobs throughout his adult
life, from warehouse worker to lumber yard employee, Skye
says there’s little that matches the joy he gets from seeing
others stand in awe of his bubble creations.
“Whenever I’m out there bubbling on the beach, it always
draws a bit of a crowd of people because most people haven’t
seen giant bubbles like the ones I make,” Skye said in late
September. “It really is pretty mind-blowing to see it in
person, especially for the first time.”
Skye, a 1990 Newport High School graduate, was initially
drawn to bubble making — or “bubbling” as he calls it —
when his children weren’t much more than newborns.
When the kids were a bit older, a little more than 10 years
ago, he used an old bubble-making contraption found deep
in one of his closets called a Bubble Thing to entertain the
kids.
But Skye said he quickly realized the Bubble Thing has its
limitations.
“The kids were having a great time with it, but my hands
were getting all soapy and wrinkly from getting soaked with
liquid,” he said.
So Skye went ahead and began doing some tinkering on his
own and watching online videos for help until he created
and produced his own bubble-making wand. After posting
examples to YouTube and Facebook of his bubble creations
using his homemade equipment, Skye began receiving
inquiries about making wands and his own bubble soap
creating for other bubble enthusiasts.
STORY BY MICHAEL HEINBACH | PHOTOS BY JEREMY BURKE
15

Skye then went into
business for himself,
selling his bubble-related
tools. He even went so
far as to learn computeraided
design from online
videos, bought a 3D
printer and developed a
fog machine to create a
smoke effect to pair with
his gigantic bubbles.
He says that for the
last six or seven years,
he’s mainly kept busy
designing and building
his mini fog machine for
use by bubble experts.
At the heart of it all, Skye
most enjoys taking the
occasional job putting
on bubble-making
performances at fairs,
festivals, private parties
and other events. He says
he loves making bubbles
on Newport’s Nye Beach
and at the Yachats Ocean
Road State Natural Site
when conditions are
right.
“I think what I like most
about making giant
bubbles is that it inevitably
makes someone’s day,” he
said. “It’s just really nice
to bring some joy and
a bit of wonderment to
complete strangers during
the times we’re living in
right now. That’s what it’s
all about.”
To reach Skye, who calls
himself a bubble engineer
and artist, send an email
to jumbojuicebubbles@
gmail.com or call 541-
272-6019.
17

E at
Mo’s Newport - Oysters.
Photo by Jeremy Burke

CONTINUED ON PAGE 18
19

IT ISN’T NEWPORT WITHOUT MO’S
any things in Newport
have changed since Mo’s
Restaurant opened on
the Historic Bayfront in 1946, but the
principles and philosophy behind the
original little seafood eatery have not.
Mohava Marie Neimi, affectionately
known as “Mo” by the thousands of
people who have met her over the
years, believed that her customers
were entitled to the best food that the
Oregon Coast had to offer at a fair
price. In addition to providing locals
and visitors with fresh, homemade
seafood, Mo had a remarkable impact
on the coast that continues to this
day.
Mo’s first venture on the Historic
Bayfront began in 1940, when she and
her father bought the Bay Haven Inn
(which is located just down the street
from the original Mo’s, and has been
serving customers since 1908). Six
years later, Mo and her friend Freddie
opened a little café named Freddie
and Mo’s, but Mo bought Freddie’s
share a few years later and changed the
name to Mo’s. This original location
has been open ever since.
The restaurant became a local hotspot
right away, and was known as “the
little joint on the waterfront,” where
fishermen and locals would gather to
relax and share their stories. Around
the time of the opening, Mo also
started hosting a neighborhood talk
show at the local radio station, KNPT,
where she would discuss local issues
with the residents of Newport for the
next 30 years. One morning, a woman
accidently ran into the front of the
café, and was visibly upset, until Mo
comforted her by saying,” Well, we’ll
just put in a garage door so you can
drive in anytime you want.” The
garage door is still a fixture of the
building, and is often opened during
warm days.
Mo had developed an amazing recipe
for clam chowder when she first
opened the restaurant, and many
of the early guests told her that it
was the best that they had ever had.
Those guests told their friends about
the chowder, and the restaurant soon
became known for the delicious
coastal delicacy. People would come
WRITTEN BY OC WAVES STAFF | PHOTOS BY JEREMY BURKE

from miles around to try the chowder,
and sometimes they even had to wait
in line to get into the restaurant. Mo
would often host guests who had
come to eat, and if there were people
waiting in line, she would bring out a
plate of halibut and oysters for them
to snack on while they waited.
Mo personally welcomed thousands
of guests into her restaurant, and in
doing so, she met many prominent
people. Legendary radio broadcaster
Paul Harvey sought out the restaurant,
and when he arrived, he asked if he
could meet Mo. Famous Oregon
Governor Tom McCall, Senator Mark
Hatfield, and Representative Les
AuCoin were regular visitors, and
even Senator Robert Kennedy stopped
in at Mo’s Restaurant when he passed
through Oregon on his presidential
tour in 1968. Senator Kennedy liked
Mo’s chowder so much that he took
several buckets with him when he flew
on to Los Angeles.
When the movie “Sometimes a Great
Notion” was filmed in and around
Newport in 1970, Mo met Paul
Newman, Joanne Woodward, Henry
Fonda, Lee Remmick, and other
members of the cast. The cast and
crew of the movie would often come
to eat at Mo’s Restaurant, and Mo
became good friends with them. Mo
was even in a scene of the movie that
was filmed at the Bay Haven Inn.
As more and more people began to
discover the restaurant, Mo decided it
was time to expand and establish new
locations. In 1968, Mo’s Annex went
in across the street from the original
restaurant, and Mo’s West at Devil’s
Punchbowl in Otter Rock was opened
in 1972. By the early 1980s, Mo had
expanded her restaurants to Lincoln
City, Florence and Cannon Beach.
Mo began to take a less active role in
running the restaurants by the late
1970s, and her granddaughter Cindy
McEntee, who had worked with Mo
for most of her life, took over many of
the management duties.
In 1989, Mo gave Rogue Ales, another
well-known Newport institution, a
helping hand in relocating to the
coast. Shortly after the original Rogue
CONTINUED ON PAGE 22
21

Above: During the Pandemic. Mo’s
management had to pivot to keep the busines
alive. Creating amazing take home options
so that you can enjoy the tast of Mo’s in the
comfort of your home. Photos by Jeremy Burke

Alehouse was founded in Ashland,
Oregon, the building that housed
the brewery and pub was flooded
beyond repair. Rogue founder Jack
Joyce was visiting Newport after the
flood, and he met Mo. Over a bowl
of clam chowder, they agreed that Mo
would rent Jack the vacant storefront
and garage that she owned on
Newport’s Historic Bayfront, under
two conditions: that Rogue would
promise to feed the local fishermen
and that a photo of Mo in a bathtub
would forever hang above the bar (and
a copy of the photo hangs there and in
every Rogue Meeting Hall to this day).
Although Mo passed away in 1992 at
the age of 79, her legacy has lived on
through the positive work ethic she
instilled in her family, and the time,
energy, and money that she gave to
the community. Dozens of newspaper
and magazine articles have been
written about Mo and her restaurant.
Mo’s Clam Chowder was featured
at the Smithsonian Institute’s “Best
American Regional Foods” event in
1999, and Cindy McEnee was awarded
the 2001 1st runner up, National
Small Business Person of the Year for
the “outstanding development of her
business and her contributions to the
community.”
Mo was an important part of
Newport’s growth and identity, and
her spirit and philosophy live on
through the restaurant and through
her family who still operate it.
MO’S NEWPORT - ORIGINAL
Location: 622 SW Bay Blvd., Newport, OR
Hours: Open every day, 11am – 9pm
Phone: (541) 265-2979
MO’S NEWPORT ANNEX
Location: 657 SW Bay Blvd., Newport, OR
Hours: Open every day, 11am – 4pm
Phone: (541) 265-7512
Website: moschowder.com

LOCAL OCEAN ADAPTING BUSINESS MODEL
IN RESPONSE TO PANDEMIC
s people care more about
what they’re eating and
what they’re putting in
their bodies and looking at the whole
socioeconomic system in general —
the more you look into it the more
you care about where your food comes
and the details surrounding it,” Local
Ocean Seafoods General Manager
Tony Bixler suggested.
When Local Ocean, 213 SE Bay
Boulevard on the Newport Bayfront,
first started 15 years ago, the focus
was more on the market and the
retail aspect. There were few tables,
Bixler said. But the restaurant was so
popular the retail part took a second
tier. Not a back seat, necessarily, he
qualified.
“It’s all part of the equation, keeping
the fish fresh and buying local,” Bixler
explained. “One of the owners was a
fisherman, so they would use a lot of
his fish, and they would buy from the
other smaller boats in the area.”
Keeping with that model, Local
Ocean continues to buy all their fish
locally. When it’s fresh season, in
the summer, Bixler said, “you’ll be
downstairs dining, and you’ll see a
truck pull up with a few bins of fish,
and that’s the fish that’s going to be
on the plate later that day.”
Similarly, he said, “What you see in
the case downstairs to take home is
the same fish that will served in the
restaurant. Local Ocean is clearly dock
to table. It’s pretty cool for customers
to see that connection.” By buying
direct from the boats, there are fewer
WRITTEN BY: CHERI BRUBAKER | PHOTOS BY JEREMY BURKE
hands involved, and it often saves days
of travel.
When it comes to fresh fish, obviously
summer is the best season — almost
everything is fresh. Bixler explained
that while it’s still possible to get fresh
crab in the summer, by August, the
shells are getting smaller, and there
is less meat in the crab. December,
January and February is a better time
to buy crab, Bixler advised.
Crab usually starts out at a lower
price at the beginning of the season,
and as summer goes on the meat gets
smaller in the shell but the price goes
up. “It’s one of the things locals know
that tourists don’t; the summer is not
generally the best time to buy crab.”
Bixler noted that because they buy in
CONTINUED ON PAGE 26

smaller quantities, Local Ocean pays the boats more than the big buyer
down the road. “It’s not a bad thing. We buy smaller quantities to keep
it fresher, and we pay the boats a more reasonable wage. We’re doing
our part to keep those fishing families going in these times. It’s tough,
the fishing community has lost a lot of their market,” Bixler said of the
pandemic that saw restaurants fold, or, as Local Ocean has done, adapt
and even thrive.
“Over the last two years, we had to come to the conclusion that volume
isn’t going to do it for us. At some point, we have to look out for our
staff as well, taking a good look at our business model,” he said. Rather
than the traditional restaurant industry business model relying on tips
from customers to support their service staff, Local Ocean is trying a
new model where the tip is included in the bill.
“We’re paying a much higher wage hourly, so (wait staff) is not relying
on getting a good section or hoping for one table that tips better.”
It evens the scale, he said. “We’ve given everyone across the board a
wage increase with the goal of making it so everyone who is a full time
employee here can afford a two-bedroom apartment.”
Bixler said the program, implemented in early July, is working well.
“The team works great, and everybody is happy to get paid to do the
work they’re doing and not have to rely on the whims of the season or
travelers who aren’t used to tipping.
Local Ocean offers inside dining, take out and fresh fish at the counter
daily from 11 a.m. to 9 p.m., though winter hours may change. A Dock
Box, a complete meal kit program, has had good reception, Bixler said.
Dock Boxes can be picked up in Newport, delivered in Lincoln County
and destinations in Corvallis and Portland.
“Even though our restaurant business is way down from previous years,
we’ve been able to keep everyone fully employed during this time,”
Bixler said. Local Ocean provides 50 local jobs.
When the restaurant first closed, the unemployment system was
overrun, and several employees didn’t get benefits, Bixler said. “Our
adaptation was to bring food to people, all the ingredients to make the
recipe at home. That kept our staff employed through the pandemic.
“We came to the realization quick that this isn’t going to go away
anytime soon,” he added, “Local Ocean not just adapting but taking
advantage of this time to adapt ourselves to the long run.”
LOCAL OCEAN SEAFOODS
Location: 213 SE Bay Blvd., Newport, OR
Hours: M-TH: 11am – 8:30pm F-SAT: 11am – 9pm
Phone: (541) 574-7959
Website: localocean.net

27

Photo by
Luke Whittaker
N Y E
Historic
B
E A
C H
Located just a few short blocks off Highway 101,
the “European walking neighborhood” of Historic Nye beach is a
perfect spot to enjoy easy access to miles of perfect beaches
and offers the visitors lots of …
Beachcombing
Bike Riding/Rental
Beach Walking
Kite Flying
Surfing
Sail-boarding
Tide Pooling
Photography
Galleries
Jewelry
Visual Arts
Apparel
Lodging
Spa – Massage
Cafés & Fine Dining
Hours of Family Fun
Unique
Retail Shops
Professional
Services
Fine Gifts and
Home Decor
World Class
Performing Arts
Sweets - Ice Cream
- Chocolates
For more information: www.NyeBeach.org

THE KITCHEN WILD
is the season for pumpkin
spice and everything nice.
The days are getting shorter,
the leaves are changing to all
of those beautiful colors of the sunset,
and time is starting to slow down a little.
Fall always feels like it’s the beginning
of the season of giving, too, and seems
to bring out the best in people. And
although 2020 hasn’t been our typical
year for much of anything, let’s keep the
spirit of giving alive this season.
Let’s hold doors for strangers, talk to
someone who is lonely and smile at
passersby. Let’s give to those who need,
speak kindly to others and continue to
spread love and kindness, even if it’s just
through the simple act of sharing food.
So whether you’re inviting friends and
family over for Sunday dinner or taking
baked goods to your neighbor, those
small acts of kindness may have a big
impact on those who receive it.
Here’s one of my favorite fall cookie
recipes, Pumpkin Maple Cookies. Feel
free to share these super soft pumpkin
cookies with that taste-of-fall maple
icing because this recipe makes a batch
big enough for sharing.
PUMPKIN MAPLE COOKIES
INGREDIENTS:
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
Frosting
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup plus 1 tablespoon milk
2 teaspoons maple extract
4 cups powdered sugar
Ground nutmeg sprinkled on top
DIRECTIONS:
1. Preheat oven to 350 degrees. In a
large bowl, beat the 2 cups of butter
with an electric mixer on medium
speed for 30 seconds. Add granulated
sugar, baking powder, baking soda,
salt, the 1 teaspoon cinnamon and the
nutmeg. Beat until combined. Beat in
the eggs and 2 teaspoons of vanilla until
combined. Beat in pumpkin. Beat in as
much of the four as you can with the
mixer. Stir in remaining flour with a
wooden spoon.
2. Drop dough approximately 1
tablespoon size 2 inches apart on
ungreased cookie sheets. Bake for 10
to 12 minutes or until tops are set.
Transfer to wire racks to cool.
3. For frosting, in a mixing bowl add
softened butter, brown sugar and
powdered sugar and mix with hand
mixer until combined. Stir in milk and
maple extract and mix until desired
consistency (sometimes a little more
milk may be needed). Spread frosting
on cookies. Lightly dust with ground
nutmeg. Enjoy!
WRITTEN AND PHOTOS BY: KATIE WILEY
29

LOCAL
PARTICIPATING BUSINESSES
CHARISMA GIFTS
255 NW Coast St, Newport, OR 97365 | 541-265-4657
TU TU TU
222 NW Coast St #3608, Newport, OR 97365 | 541-265-8065
OREGON COAST GLASSWORKS
616 E Olive St, Newport, OR 97365 | 541-574-8226
MOSSY CREEK POTTERY
483 S Immonen Rd, Lincoln City, OR 97367 | 541-996-2415
TU TU TU
PHOTOS BY JEREMY BURKE
CHARISMA GIFTS
MOSSY CREEK POTTERY

DECORATING IDEAS
CHARISMA GIFTS
CHARISMA GIFTS
CHARISMA GIFTS
OREGON COAST GLASSWORKS
OREGON COAST GLASSWORKS
OREGON COAST GLASSWORKS

D iscover
Who wouldn’t want to have breakfast with a view like this.
Photo by Jeremy Burke
32

33

A FLOATING B&B WITH A STUNNING VIEW
This newly remodled 1990’s steamboat is the perfect getaway
The Newport Belle Bed and Breakfast has to be one
of the most unique lodging accommodations the
central Oregon coast has to offer, and it happens
to be located right across the bridge in South Beach! The
Newport Belle is a 97-foot paddlewheel boat that was built in
1993 and specifically designed to be a bed and breakfast. The
boat is registered as permanently moored, so there will be no
cruising up the Yaquina River during your stay, but enjoy the
sunroom from 5 to 6 p.m. for happy hour.
This adults-only accommodation features four rooms — soon
to be five — thoughtfully curated by Randy and Paige. There
are no cookie-cutter rooms here — they’re all different and will
leave you eager to return to try them all. All rooms have their
own bathroom, sparing guests the awkward tip toeing in the
middle of the night, half asleep, to find the bathroom that
can come with some bed and breakfasts. You will find hand
sanitizer in each and every room created by their neighbors at
the Rogue Ales Distillery. Coffee pots are also in each room,
allowing you to sip your first cup in bed before you head to
breakfast!
rooms! Well, she joked, not all ideas — sometimes Randy will
give her a little “grr,” which means he’s got to think on it. Prior
to her newest endeavor as co-host of the Newport Belle, Paige
was a senior program manager at MGM in Las Vegas. Now you
can find her in the kitchen whipping up the three-course meal
that comes with your stay.
The Newport Belle Bed and Breakfast has spectacular views
of the Yaquina Bay Bridge and harbor, rain or shine! Plan on
sending the kids to grandma and grandpa’s, book a night and
get ready to hop aboard the Newport Belle.
Randy, who has a background in maintenance and repair, has
made all of Paige’s ideas come to life in the newly remodeled
WRITTEN BY: BRITTANY SANOK | PHOTOS BY JEREMY BURKE

Above: The homemade haslenut pastry and
watermelon salad were a creative addition to
any breakfast. Photos by Jeremy Burke
NEWPORT BELLE BED AND BREAKFAST
Hours: see website
Location: 2126 SE Marine Science Dr,
Newport, OR
Phone: (541) 867-6290
www.newportbelle.com

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Call to schedule an appointment: 541-265-8680
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150 NW 6th Street
Newport, OR 97365
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B I K E N E W P O R T . C O M

ANIMAL OF THE WEEK
The Sea Nettle
The Pacific sea nettle or chrysaora fuscescens are among
the more mesmerizing creatures to watch at the Oregon
Coast Aquarium. These creatures have little color to them,
but the golden-brown bell with a reddish tint is distinctive
among other sea jellies.
They are also quite long, with 24 ribbon-like tentacles that
range in length from 12 to 15 feet.
Those tentacles are an essential part of the sea nettle’s
hunting strategy. These carnivorous creatures paralyze
prey with their stinging cells, and use their four oral
arms to chow down on their catch. The diet of a Pacific
sea nettle includes zooplankton, copepods and other
sea jellies. Yet, despite this sting — which is painful to
humans, but not paralyzing like it is for smaller creatures
— tiny animals, like juvenile crabs and small fish, hide in
the folds of the jelly to catch a ride, and some species of
sea turtles and marine birds choose the Pacific sea
nettle as a meal.
But that meal may not be as meaty
as you might expect. Sea nettles are
invertebrates — they don’t have any
bones — and they are 95 percent
water. They navigate the world using
their elementary nervous systems,
which are like a net throughout their
bodies that allow them to detect light
and scents around them.
Because they almost entirely made up of
water, sea jellies who wash up on the beach are
usually a lost cause. With their lack of brain and
delicate bodies, jellies will drift where the tide and currents
move them, rather than piloting themselves to a particular location, which is why they
are often seen washed up on the beach.
If you’ve ever been curious about what one of these gelatinous creatures feels like, don’t
touch one stranded on the sand — they can still sting after death. Visitors of the Oregon
Coast Aquarium can learn more about sea jellies and satisfy that curiosity with the Sea
Jelly Touch Encounter, which includes a behind-the-scenes look at how the aquarium
cares for and grows the jellyfish who live there. To learn more about the encounter or
schedule a time to try it out yourself, visit aquarium.org/animal-encounters-and-tours.
OREGON COAST AQUARIUM
Address: 2820 SE Ferry Slip Rd. Newport, OR 97365
Hours: They are open visit their website for the most current schedule.
Phone: 541-867-3474 | to donate visit www.aquarium.org

NELSCOTT REEF: BIG-WAVE HUNTING
ocated a half-mile offshore from Canyon Park
on the Oregon Coast, Nelscott Reef continues
to be a siren song for surfers from all over the
world.
Whether it’s the 50-foot faces or the sheer difficulty of
big-wave surfing, the sport itself isn’t meant for the faint
hearted.
But, for those willing to push their limits.
“There are a lot of opportunities to big-wave surf here
on the Oregon Coast, but it’s the participants which is
what’s rare,” Dan Hasselschwert, owner of Ossies Surf
Shop said. “It takes a special person to be willing to put
their life at risk and do it here on the coast where there
aren’t many eyes or much attention.
WRITTEN BY: OV WAVES STAFF | PHOTOS BY JEREMY BURKE

YOU’RE NOT DOING IT FOR A SPONSORSHIP, YOU’RE NOT DOING IT FOR FAME, YOU’RE
DOING IT TO PUSH YOUR OWN LIMITS. HOW BIG OF A WAVE CAN YOU DANCE WITH
AND SURVIVE?”
“There aren’t many fit enough and brave enough to do
it.”
The dangers of big-wave surfing are so great, finding men
and women brave enough to take them on is a challenge.
You just don’t know what could happen out in the water.
“With that amount of water, putting yourself in the wrong
position or getting hit by a wave in a wrong position can
break bones, ligaments and drowning is a huge concern,”
Hasselschwert said. “Sometimes you are held underwater
longer than you want as well.”
But recent advances in techniques have shown that some
big-wave surfers will use inflatable vests just in case a
surfer is pulled down deep and low on oxygen.
“You would go pull the clip and pray to god that works,”
CONTINUED ON PAGE 40
39

Local Ollie Richarderson shown, in
the photo seriese below, catching
an amazing wave in Lincoln City.
WRITTEN BY OC WAVES STAFF | PHOTOS BY JEREMY BURKE
40

Hasselschwert said on the dangers of being caught deep
underwater.
And for the owner of Ossies Surf Shop, those worries
and potential dangers were real.
Hasselschwert even recalls the time he reached his limit
at Nelscott Reef and for him, it was nearly too much.
“I’ve taken a six-wave set on the head and saw purple
spots, I had an out-of-body experience and almost
drowned at one point,” he said.
But Hasselschwert’s run-ins with big-wave surfing have
allowed him to pass on knowledge to other surfers who
have come through his shop and the Oregon Coast in
general.
Surfers can either learn how to paddle out into the water
with a special surfboard called a “gun” or can be assisted
by jet-ski’s that pull the riders into the actual wave.
Ollie Richarderson catching some air on the Jetski used to tow surfers into the waves.

BOUTIQUE CONVENIENCE SHOPPING
n the south side of the archway at Nye Beach, a
corner store offers the best of the Pacific Northwest
in food, drink and gift items.
When co-owner Stephanie Curtis took over the
Archway Market last October, it sold your typical gas station
store fare. In the past year, she’s transformed the market into
boutique convenience shopping featuring fine goods from local
and regional producers.
Archway sells Cape Foulweather Coffee, roasted in Lincoln City,
and homemade fudge from Cliffside Coffee and Sweets in Otter
Rock. It’s the only brick-and-mortar venue selling canned and
frozen fish from the F/V Chelsea Rose outside of the historic
fishing vessel’s location on the Bayfront, and it’s the only local
seller of grass-fed beef and pork from Moonshine Cattle Co.,
of Lodgsen, always a popular offering. “I sell out of my bacon
within two days, and I regularly take special orders for beef,”
Curtis said.
Just through the entrance to the Nye Beach wayside, shoppers
can find everything from premium meats to fine wines to
souvenirs and apparel.
“With my background in environmental science and my travels
around the world, I’ve grown to favor woman-owned companies,
especially those that help women taking care of their families at
home,” Curtis said. “Little by little, I’ve added jewelry and gifts,
goods from Portland that they ship directly to me, candles made
in Bend, art kits and recycled notebooks made in Portland.” She
carries at least 40 products sourced from the Pacific Northwest
and many from Newport and the surrounding area.
Pair that choice cut with the perfect wine — Curtis is always
adding new options, having quadrupled the store’s wine
selection since taking over last fall — or choose from a wide
variety of craft beers, including suds from four local brewers:
Yachats Brewing, Rogue Ales, Newport Brewing Co., and Wolf
Tree Brewery.
Archway is also great spot to pick up gear on your way to the sand,
with beach toys, souvenirs and signature Oregon coast clothing
and gifts. They’re the brick-and-mortar location for Newport’s
own Fox and Crown Apparel Co., designers of coastal themed
T-shirts, sweatshirts and more.
42

The market is open from 9 a.m. to 9 p.m. Monday through
Thursday and from 9 a.m. to 10 p.m. on the weekend.
For a corkage free, you can take your newly purchased wine
through an adjoining door to enjoy in the neighboring Ultralife
Cafe, co-owned by Curtis with her husband, Matthew Harner.
Ultralife features its own house wines and an extensive menu of
classic and signature cocktails — there are dozens to choose from
— as well as bottled and draft beer, locally roasted coffee and
tea, and healthy natural energy drinks, protein shakes and fruit
smoothies. The bill of fare offers something for every taste and
palate — dairy-free, gluten-free, sugar-free, vegan, keto and paleo.
Harner said they try to keep at least one item in those categories
on every section of their menu, and the staff will be happy to
alter other items to fit the needs of the customer.
The cafe is open from 9 a.m. to 5 p.m. Sunday through Thursday
and from 9 a.m. to 9 p.m. Friday and Saturday. Brunch menu
items are served to-go from 9 a.m. to 3 p.m. (except for alcohol,
which must be consumed on the premises), with everything
ARCHWAY MARKET
Phone: (541) 264-8372 | Location: 701 NW Beach Dr, Newport, OR
Website: archwaymarket.com
Hours: Sun-TH 9am – 9pm F-Sa: 9am – 10pm
from fresh baked goods to gourmet sandwiches and salads. Try
the hipster avocado bagel (a toasted everything bagel served open
face with avocado, hummus, sliced cucumber, Roma tomatoes
and house-pickled red onions, with a light drizzle of white and
dark balsamic shallot dressings and hemp seeds), the vegan
breakfast sandwich (with vegan egg, vegan breakfast sausage,
vegan cheese, Gochujang house aioli on a toasted gluten-free
waffles) or the ultra burrito (bacon, egg, cheese tater tots, Italian
sausage, red onion, red pepper and spinach panini-pressed four
tortilla, served with corn chips, salsa and sour cream).
Full-service, plated sit-down dining is offered on weekend
evenings. It’s easy to find an ocean view from indoor and
outdoor seating while enjoying entrees that feature the bounty
of the Pacific, like two generous crab cakes with remoulade, or
the smoked tuna melt, with local smoked albacore, cheddar,
lettuce, tomato, onion and a side of potato salad. There are also
vegan dinner items, like the PNW bean burger, with a chipotle
bean patty, lettuce, tomato, onion, vegan cheese and aioli with
plant-based potato salad.
WRITTEN BY KENNETH LIPP | PHOTOS BY JEREMY BURKE
ULTRLIFE NYE
Phone: (541) 264-8372
Location: 715 NW Beach Dr, Newport, OR
Website:ultralifecafe.com | Hours: Sun-TH 9am – 5pm F-Sa: 9am – 9pm

Recognizing first responders, utility
workers…and all those involved
who put our community first!
CONFEDERATED TRIBES
OF SILETZ INDIANS
541-444-2532
www.CTSI.nsn.us
WALMART
160 NW 25th St, Newport
541-265-6560
Walmart.com
LITTLE CREEK
APARTMENTS
365 NE 36th St
Newport – 541-265-2663
DANA MATLOCK, DDS
123 SE Douglas St
Newport – 541-264-2800
DanaMatlockDDS.com
LES SCHWAB
Lincoln City Or
Grocery Outlet
Lincoln City Oregon
COBBLESTONE PIZZA
300 S Main St , Toledo
541-336-2663
130 NW 19th St, Newport
541-265-3300
CobblestonePizzaCo.com
JC THRIFTWAY
336 NE Hwy 20
Toledo – 541-336-5137
JCMarket.net
AAMCO TRANSMISSIONS
& TOTAL CAR CARE
126 NE 11th St
Newport – 541-265-9567
AAMCONewportOr.com
YAQUINA BAY PROPERTY
MANAGEMENT
146 SE 1st St
Newport – 541-265-3537
YaquinaBayProperties.com
BATEMAN FUNERAL
HOME
915 NE Yaquina Heights Dr
Newport – 541-265-2751
BatemanPacificView.com
SILETZ COMMUNITY
HEALTH CLINIC
200 Gwee-Shut Rd
Siletz – 541-444-1030
www.CTSI.nsn.us
YAQUINA BOAT
EQUIPMENT
508 SE Butler Bridge Rd
Toledo – 541-336-5593
WESTERN STATES
ELECTRIC
Lincoln City – 541-994-9014
Newport – 541-265-8067
WesternStatesOnline.com
MCCAMMON’S
APPLIANCE SERVICE INC.
234 NE 1st Street.
Newport OR, 97365
(541)265-2344
Mccammonsapplianceservice.com
RAPID RESCUE EDU, LLC
605 SW Hurbert Street. Suite #101,
Newport OR, 97365
(360)421-6268
Rapidrescueedu.com
CURRY MARINE
409 NW Industrial Park Road Toledo
OR, 97391
(541)336-7955
Currymarine.net
BARRELHEAD BUILDING
SUPPLY CO.
3551 SE Ferry Slip Road South
Beach OR, 97366
(541)867-7681
Barrelheadbuildingsupply.com

Recognizing first responders, utility
workers…and all those involved
who put our community first!
BRIDIE’S IRISH FAIRE
715 NW 3rd Street Newport OR,
97365
(541)574-9366
Bridiesirishfaire.com
ASIATICO WATERFRONT
FUSION SUSHI
875 SW Bay Boulevard Newport OR,
97365
(541)265-8387
Asiaticofusion.net
GROCERY OUTLET
721 N Coast Highway Newport OR,
97365
(541)272-5207
Facebook.com/groceryoutlet
PELICAN SHORES INN
541-994-2134
pelicanshores.com
Shearwater Inn
541-994-4121
theshearwaterinn.com
GARAGE DOOR SALES
Lincoln City Oregon
Looking Glass Inn
541-996-3996
lookingglass-inn.com
MCKAY’S MARKET
Lincoln City Oregon
NEWPORT TRADEWINDS
653 SW Bay Boulevard Newport OR,
97365
(541)265-2101
Newporttradewinds.com
TSUNAMI TRAINING
CENTER
5280 NE Shell World Place Newport
OR, 97365
(541)264-8811
Tsunamitc.com
GRUMBLEFISH MUSIC
541-614-0931
1845 SW Hwy 101 Box 4, Lincoln City,
OR 97367
https://grumblefishmusic.com/
GROVE VETERINARY CLINIC
541-265-2381
448 East Olive St. Newport, OR 97365
www.grovevet.com
WESTERN TITLE
Newport and Lincoln City Locations
Andrews Ersoff and Zantello
2941 NW Highway 101
Lincoln City
ALLSTATE INSURANCE
BECKY DWIGGINS
131 NW 20th
Newport Or
GERBER TIRES
1605 SW Highway 101
Lincoln City Or 97365
Depoe Bay Liquor Store
DEPOE BAY OREGON
Lakeview Senior Center
Lincoln City Oregon
DOMINION REAL STATE
David Davis
Lincoln City Oregon
WINDERMERE WEST COAST
PROPERTIES
914 SW Coast Hwy 101
Newport Oregon
EMERALD COAST REALTY
FIVE BRANCHES
Newport Seal Rock Yachats Depoe
bay Waldport
CHESTER’S THRIFT WAY
Lincoln Beach Oregon
DOUG’S ELECTRIC
1116 SW 9th St, Newport, OR 97365
(541)265-8630
Dougselectricnewport.com

OREGON COAST WAVE RIDE OF THE MONTH
1,000 HORSEPOWER
This late model camero will set you back in your seat
12 FACTS ABOUT THIS 2013 CHEVY CAMERO
1. Pro-Charged
2. Runs on Methanol
3. Custom Nitrogen Filled Fully
Adjustable Coil Overs
4. Long Tube Texas Speed Headers
5. Plumbed for Nitros
6. Custom Tune Dino Over 1000hp
7. Custom Cam
8. LS6 Block L57 Heads
9. 1200cc Injectors
10. 160 degree Low Temp Thermostat
11. State 5 Twin Disc 6-pack Clutch
with Lightweight Flywheel
12. Custom Built Rear-end
13. Custom Exhaust
PHOTOS BY JEREMY BURKE

OREGON COAST DREAM HOME OF THE MONTH
640 NW 54TH COURT
NEWPORT, OR
Oceanfront contemporary home on a private 1 acre setting
adjoining the 106 acre Yaquina Head with wonderful views
from almost every room and a lighthouse in the back. Some
of the many features include vaulted ceilings, skywalls, oak
floors, gas fireplaces, large master suite, open floor plan, fully
furnished including a hot tub, and heated 4 car garage spaces.
A detached shop with 1/2 bath and garage space can be
converted into another dwelling unit per the city. One owner
home in a spectacular setting for whale & bird watching with
ocean and coastlines views that will take your breath away,
and not in the tsunami zone.
Seller is the listing broker.
$1,175,000
etails
BEDROOMS: 3 EST. SQUARE FEET: 3,143
BATHROOMS: 2.5 LISTING # 20-2051
THIS PROPERTY BROUGHT TO YOU BY
205 E Olive St, Newport, OR
(541) 265-2200
advantagerealestate.com
49

TRUSTED
“I know both of the people running for election to fill
the position I held and I put my support behind Amanda
Benjamin. Amanda Benjamin has all of the qualities that
people look for and need in a judge. Handling juvenile
cases with children was the work that was closest to my
heart. Amanda Benjamin has the same devotion to children
and families that I did. Lincoln County needs someone of
her caliber on the bench.”
~ Paulette Sanders, Retired Circuit Court Judge
PROVEN
“If Amanda Benjamin is elected circuit judge she will
become one of the best judges our bench has ever
known. She is that talented. She has the support of Judge
Branford, Retired Judge Sanders and myself because
Lincoln County deserves a judge of her caliber.”
RESPECTED
~Judge Sheryl Bachart
“I had countless occasions to watch both candidates
practice law in my courtroom. Now, I have also worked
with both of them in their judicial roles. From those
experiences, I have had a longer and better opportunity
than anyone else to assess their respective talents. From
all of that, it is clear that Amanda Benjamin is the one
who deserves our votes in the November election. She is
one of the best judges I have ever encountered anywhere
in Oregon. This community deserves someone of her
caliber.”
~ Thomas O. Branford, Presiding Judge,
Lincoln County
Benjaminforjudge.com
-Paid for by the committee to elect Amanda Benjamin.

Ending with another smokey night, this night was not bad
but it made for a beautiful moon. Thank you for reading
our magazing. Photo by Jeremy Burke

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