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Oregon Coast Waves - 1.6 January 2021

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OC<br />

W A V E S<br />

THE MAGAZINE FOR THE OREGON COAST<br />

VOL <strong>1.6</strong><br />

JANUARY <strong>2021</strong>


PHOTO BY: JEREMY BURKE


OC<br />

W A V E S<br />

Publisher<br />

Jeremy Burke<br />

Editor<br />

Steve Card<br />

Advertising Sales<br />

Teresa Barnes<br />

Kathy Wyatt<br />

Natalie Lane<br />

Krystal O’Donnell<br />

Contributing Writers<br />

News-Times Staff<br />

Kenneth Lipp<br />

Michael Heinbach<br />

Katie Wiley<br />

Photographers<br />

Jeremy Burke<br />

Casey Felton<br />

About the Cover Shot<br />

I have been looking for a good angle for the<br />

Yaquina Bay Bridge for a long time. During<br />

a previous feature I found this spot and it is<br />

by far my favorite. This shot also inspired me<br />

to share the rest of the photo that is often<br />

hidden due to the constraints of the cover.<br />

Check out the centerfold (26-27) for the full<br />

version Photo by Jeremy Burke<br />

P.7<br />

New bakery in Toledo with a<br />

unique background<br />

P.22<br />

New owners for the Toledo<br />

Restaurant Timbers<br />

P.12<br />

<strong>Oregon</strong> <strong>Coast</strong> Gift Guide -<br />

shop locally in <strong>2021</strong><br />

P.28<br />

Carter’s Cookies<br />

oregoncoastwaves.com<br />

Facebook<br />

@<strong>Oregon</strong><strong>Coast</strong><strong>Waves</strong><br />

Instagram<br />

@oregoncoastwaves<br />

P.30<br />

Social media superstar<br />

shows us his ride<br />

P.36<br />

Ago Tattoo & Peircing<br />

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

publication may be reproduced without<br />

the written permission from this publisher.<br />

Photographs, graphics, and artwork are<br />

the property of Newport Newspapers LLC<br />

©<strong>2021</strong> and J.burkephotos ©<strong>2021</strong><br />

<strong>Oregon</strong> <strong>Coast</strong> <strong>Waves</strong> <strong>2021</strong><br />

A News-Times Publication<br />

831 NE Avery Newport Or 97365<br />

P.40<br />

Stabi Dave’s offering one<br />

stop shop to anglers<br />

P.50<br />

Dream Home of the Month


contents<br />

P.44<br />

After a long bout’ with pricing crab season is now officially started<br />

5


Photo by<br />

Luke Whittaker<br />

N Y E<br />

Historic<br />

B<br />

E A<br />

C H<br />

Located just a few short blocks off Highway 101,<br />

the “European walking neighborhood” of Historic Nye beach is a<br />

perfect spot to enjoy easy access to miles of perfect beaches<br />

and offers the visitors lots of …<br />

Beachcombing<br />

Bike Riding/Rental<br />

Beach Walking<br />

Kite Flying<br />

Surfing<br />

Sail-boarding<br />

Tide Pooling<br />

Photography<br />

Galleries<br />

Jewelry<br />

Visual Arts<br />

Apparel<br />

Lodging<br />

Spa – Massage<br />

Cafés & Fine Dining<br />

Hours of Family Fun<br />

Unique<br />

Retail Shops<br />

Professional<br />

Services<br />

Fine Gifts and<br />

Home Decor<br />

World Class<br />

Performing Arts<br />

Sweets - Ice Cream<br />

- Chocolates<br />

For more information: www.NyeBeach.org


FROM THE ARMED FORCES<br />

TO CULINARY DELIGHTS<br />

PHOTO BY: JEREMY BURKE


TOLEDO’S BUTTER & LACE BAKERY POISED FOR SUCCESS<br />

he official grand opening celebration for Toledo’s<br />

newest culinary sensation wasn’t scheduled until<br />

mid <strong>January</strong>. But it’s easy to see why Butter &<br />

Lace Bakery has already established a strong reputation after<br />

opening its doors just a few months ago.<br />

In late September, on the 10th anniversary of completing her<br />

career in the U.S. Navy, Sarah Bays saw her dream of more<br />

than 20 years to own and operate her own commercial bakery<br />

come to fruition. Butter & Lace opened its doors at 328 W.<br />

NE Highway 20 to the Toledo community Oct. 26, and has<br />

happily served local customers and visitors to the area since.<br />

“I think I’ve been planning this forever,” she said. “I’ve always<br />

wanted to do this.”<br />

For six years, Bays, a Midland, Texas native, was an electronics<br />

technician in the Navy, but during the same period she<br />

discovered a passion for baking. Following and honorable<br />

discharge from the Navy, Bay earned a bachelor’s degree in<br />

hospitality administration and management from the Art<br />

Institutes of America in San Diego and a Mater’s of Business<br />

Administration from Argosy University in Hawaii.<br />

Following her stint in the Navy, Bays bounced around a good<br />

portion of North America, taking jobs in bakeries and working<br />

in electronics from Los Angeles to Maryland to Hawaii and<br />

even a short time in Canada. But after taking a job from 2018-<br />

19 at NOAA in Newport, Bays focused in on her dream of<br />

owning her own bakery, leading her to open Butter & Lace<br />

during what most would imagine is extremely difficult time to<br />

launch a small business.<br />

“I feel like the pandemic gave us a chance to start off slowly,<br />

and be able to grow,” Bays said recently. “I didn’t take out a<br />

loan or anything for this place, so it’s all in-house money that<br />

we’re making and putting back into the business, so it’s been<br />

really nice to just go slow. It gave us chance to learn what we<br />

wanted to do.”<br />

Butter & Lace Bakery serves customers from 6 a.m. to 2<br />

p.m. Wednesdays through Fridays, and 8 a.m. to 4 p.m. on<br />

weekends. Customer favorites thus far include Butter & Lace’s<br />

kolaches — introduced by Czech immigrants to America in the<br />

1870s. Kolaches served at Butter & Lace are meat and cheesestuffed<br />

or fruit-filled pastries made from a brioche dough.<br />

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE


Butter & Lace is paradise for those with a sweet tooth. Maplebacon<br />

muffins, cinnamon rolls, cranberry-orange-almond<br />

scones, and cupcakes, so many delectable varieties of cupcakes,<br />

keep Bays, fellow baker Kayley Glassen, and server Jenny Wood<br />

very busy keeping smiles on the faces of their customers.<br />

Bays says the bakery regularly goes through about 50 pounds<br />

of flour each week and somewhere in the neighborhood of 30<br />

pounds of butter weekly. On a regular business day, Bays and<br />

Glassen arrive at 3 a.m., and do of the baking before doors<br />

open at 6 a.m. Bays continues baking cookies and pastries<br />

throughout much of the business day.<br />

Bays says she takes a little extra pride in starting a business<br />

on her own at the age of 35, but rarely has time to bask in the<br />

satisfaction of what she’s created.<br />

“I’m proud, but realistically at the same time, I don’t have a lot<br />

of time to think about how proud of this I am,” she said. “I’m<br />

proud, excited and happy to be here.”<br />

Bays gushed when asked about the community around her,<br />

and the generous support Butter & Lace has received since<br />

joining the downtown Toledo landscape.<br />

“I came here and I didn’t know anybody,” she said. “I was<br />

moving back here from my NOAA job, but the people here<br />

just kind of adopted me and I just became family. That’s always<br />

really comforting. The owners of the businesses here have been<br />

really supportive and kind of helped me move along. I couldn’t<br />

be more grateful for that support.”


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210 N Gaither St, Siletz, OR 97380<br />

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PHOTOS BY: JEREMY BURKE<br />

21


22<br />

NEW OWNERSHIP, SAME<br />

HOMETOWN FEEL


TIMBERS RESTAURANT & LOUNGE CONTINUES RICH TRADITION<br />

t’s no big secret among locals that for almost 40 years,<br />

the place to gather with friends and family over a homestyle<br />

meal, enjoy an adult beverage and take in a uniquely<br />

Toledo experience is Timbers Restaurant & Lounge.<br />

Timbers, a staple of this tight-knit community located at 181<br />

S Main St., is now under new ownership. But new Timbers<br />

owners Emilee and Charlie Cyphert promise they’re providing<br />

customers the same great food and excellent customer service<br />

that regulars keep coming back for.<br />

“We really respect the name that Timbers has made for itself<br />

throughout the years,” Emilee told the News-Times recently.<br />

“I guess we really wanted to keep that old feeling the place has<br />

always had, but we also wanted to bring in a little of our style,<br />

too.”<br />

She said the transition into a new ownership group was eased<br />

by Timbers’ regular customers, who’ve quickly endeared<br />

themselves to the Cypherts.<br />

“We definitely could not have done this without our<br />

customers,” Emilee said. “The already established clientele has<br />

been really supportive and welcomed us with open arms. And<br />

it’s pretty amazing just how quickly most of them have become<br />

just like family to us already.”<br />

The Cypherts began floating the idea of purchasing Timbers<br />

from then-owner Dick Wood in October 2019. At the time,<br />

Charlie was director of sales for Depoe Bay Brewing Co., and<br />

he made usual deliveries to Timbers. But Emilee said he’d<br />

always dreamt of expanding the family’s horizons.<br />

They agreed to buy the business in <strong>January</strong> and had scheduled<br />

a meeting with attorneys and the previous owner to finalize the<br />

transaction in mid March, just as the COVID-19 pandemic<br />

began to change life as we knew it.<br />

“So, we tabled the sale, and they kept ownership while we were<br />

getting to know everybody and learning the ropes,” Emilee<br />

said. “But after six months went by, the temporary permits<br />

with the city were beginning to come to an end, so it was now<br />

or never.”<br />

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE<br />

23


The Cypherts took ownership of Timbers on Sept. 1, with<br />

Charlie jumping in feet first and running the business full<br />

time from day one, and Emilee recently joining the full-time<br />

ranks following a 17-yard career with the Lincoln County<br />

Juvenile Department. And though the owners are new, the<br />

Timbers hasn’t lost the feel that earned the business its solid<br />

reputation.<br />

“We’re going to add some new items, like some more specialty<br />

burgers and wraps, and we’re making a few cosmetic changes,”<br />

Emilee said. “But what we want to do is keep our focus on<br />

family, friends and industry. That’s our slogan: family, friends<br />

and industry.”<br />

Current Timbers’ favorites aren’t disappearing from the menu<br />

anytime soon. Some of the classics that keep Timbers’ regular<br />

customers coming back for more include its 1/3-pound bacon<br />

cheeseburger, the ever-popular chicken-fried steak breakfast<br />

and its gargantuan chef’s salad. Folks looking for all-American<br />

tastes can also enjoy other traditional favorites, such as the<br />

BLT and French dip sandwiches.<br />

Dinner entrees include seafood specialties, such as deep-fried<br />

prawns and fish and chips. Or go ahead and dive into a friedchicken<br />

dinner, grilled pork chops or a 10-ounce flat iron steak.<br />

And despite statewide pandemic guidelines that have limited<br />

Timbers’ hours of business to 8 a.m. to 8 p.m., seven days<br />

a week for take-out orders and curbside pickup only, the<br />

Cypherts plan on maintaining the same great offerings and<br />

customer service Timbers built its reputation upon.<br />

Find Timbers’ Facebook page, which features the restaurant’s<br />

complete menu, or call the business at 541-336-3272 to place<br />

an order.<br />

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Crow’s Nest Studio & Gallery<br />

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THE KITCHEN WILD<br />

t’s a new year, some of us are<br />

back to work, back to school and<br />

back to eating with a little more<br />

purpose.<br />

From the start of hunting season<br />

through the holiday season, my snacking<br />

spiraled out of control. It started with<br />

the occasional snack here and there and<br />

eventually led to large meals followed by<br />

more snacking and decedent desserts.<br />

But starting this week, I’m officially<br />

breaking that cycle of overindulging on<br />

high-calorie, low-nutrient foods, and I<br />

couldn’t be more excited about getting<br />

back on track and feeling like my best<br />

self again!<br />

Knowing what’s in our food and where<br />

it comes from is always a great place to<br />

start when eating with purpose, and<br />

there’s no better lean, nutrient-dense<br />

protein to start with than our very own<br />

Dungeness crab. Newport is after all,<br />

“The Dungeness Crab Capital of the<br />

World,” and with crabbing season in full<br />

swing, there’s no reason to not take full<br />

advantage of that beautiful crab meat<br />

that’s rich in vitamins and minerals,<br />

high in protein, low in fat and contains<br />

Omega-3 polyunsaturated acids.<br />

Crab is one of the best possible dietary<br />

sources of protein available, so how<br />

lucky are we that we’re right here on<br />

the central <strong>Oregon</strong> coast where it’s so<br />

abundant.<br />

So to kick off eating with a purpose,<br />

here’s a low carb recipe that’s just as<br />

high in protein as it is flavor!<br />

OVERSTUFFED DUNGENESS<br />

CRAB MUSHROOMS<br />

INGREDIENTS:<br />

One dozen medium sized<br />

Cremini mushrooms<br />

2 cups lump crab meat, plus 1/4 cup for<br />

topping mushrooms after baking<br />

8 oz. cream cheese, softened<br />

1/2 cup mayonnaise<br />

1/2 cup Parmesan cheese<br />

1 tablespoon fresh chives<br />

2 garlic cloves, minced<br />

1 teaspoon Worcestershire sauce<br />

2 teaspoons crushed red pepper flakes<br />

Photos and Story By Katie Wiley<br />

DIRECTIONS:<br />

Preheat oven to 400 degrees<br />

Wipe the mushrooms with a damp<br />

paper towel to clean. Remove the stems.<br />

Arrange the mushrooms on a baking<br />

sheet.<br />

In a separate bowl, add softened cream<br />

cheese, mayonnaise, Parmesan cheese,<br />

garlic, Worcestershire, crushed red<br />

pepper flakes and chives, and mix until<br />

combined. Gently fold in 2 cups crab<br />

meat.<br />

Spoon Dungeness crab mixture into<br />

mushrooms, stuffing generously<br />

Bake for 20 minutes or until top is<br />

golden and bubbly.<br />

Top baked mushrooms with chives and<br />

remaining crab meat. Enjoy!<br />

25


PHOTO BY JEREMY BURKE - @J.BURKEPHOTOS ©<strong>2021</strong><br />

Newport<br />

OREGON


Carter’s Chocolate Chip Cookies shown here on a<br />

cutting board that Carter made in the shape of a<br />

surf board. Photo by Jeremy Burke


CARTER’S CHOCOLATE CHIP COOKIES<br />

hen Carter McEntee was in middle school he<br />

would bake these large and delicious chocolate<br />

chip cookies some nights in his mother’s<br />

industrial kitchen at Nye Beach Market.<br />

The next mornings he would bring these cookies to school and<br />

sell them for top dollar out of his locker during passing periods<br />

while his buddy would sell Otter Pops out of his own locker.<br />

They made out pretty good.<br />

That is until the principal called Celeste one day and told her<br />

that her son Carter would have to shut down his cookie business<br />

because it was “competing with the lunch program”.<br />

He had taken his mother Celeste McEntee’s original recipe and<br />

made it all his own, branding them as “Crazy Carter’s Cookie<br />

Creations” which showed up on the label on the package of each<br />

cookie.<br />

After the principal called though, this business could now only<br />

operate out of Nye Beach Market which was eventually sold some<br />

years later. Most everyone who has tried one of these cookies<br />

claims to have never had one better. If you’re searching for the<br />

perfect chocolate chip cookie recipe then look no further until<br />

you’ve tried this one out at home!<br />

EXACT INGREDIENTS AND DIRECTIONS:<br />

1 cup softened salted butter<br />

1 cup brown sugar<br />

1/2 cup sugar<br />

1 tbsp pure vanilla extract<br />

MIX<br />

2 egg yolks<br />

1 egg white<br />

MIX<br />

2 1/4 cups flour<br />

1 tsp baking soda<br />

1 tsp salt<br />

MIX<br />

2 cups semi-sweet chocolate chips<br />

MIX<br />

Bake on 325 degrees F for 15 minutes


2020<br />

TOYOTA<br />

SUPRA<br />

Photo by Jeremy Burke


CONTINUED ON PAGE 32<br />

Jake Colvin’s 600 horsepower 2020 Toyota Supra. Photo by Jeremy Burke


Social media superstar aims for the fastest<br />

2020 Toyota Supra on the westcoast<br />

his Newport native, Jake Colvin, sets lofty goals to<br />

have the fastest 2020 Supra on the West <strong>Coast</strong> and<br />

the fastest in the nation.<br />

If anyone can do it, Jake is the guy. He cracked the code on<br />

social media, racking up over 10 million followers online<br />

who clamer for his daily content on sea life. He may be know<br />

internationally for taking parasites off of shrimp and eating<br />

seaweed, but this local wants to become a serious racer.<br />

With upgrades too complex to list Jake has replaced just<br />

about every thing on this Supra. From the suspesion to 600<br />

horsepower under the carbon-fiber hood, this will be the car<br />

to beat.<br />

PHOTOS BY: JEREMY BURKE<br />

33


N E W P O R T<br />

AT NIGHT<br />

PHOTO BY: JEREMY BURKE


A PASSION FOR PIERCING<br />

Ago Tattoo and Piercing owner still excited to get to work<br />

t usually doesn’t take long for Ago Tattoo and Piercing<br />

owner Nathan Morelli to steer a conversation with a<br />

stranger into an in-depth personal soliloquy on body art.<br />

That’s because saying that Morelli is passionate about his craft<br />

is the ultimate understatement.<br />

Morelli is a former competitive bodybuilder and Portland-area<br />

native. After setting up shop with a partner about 13 years ago,<br />

Morelli bought out the tattoo portion of Crazy Eights Tattoo<br />

from his initial partner, and Morelli’s been the sole proprietor<br />

of Ago Tattoo and Piercing at 1164 SW <strong>Coast</strong> Highway, Suite<br />

D, for about the five years.<br />

“It became entirely a piercing studio for about five minutes<br />

there, but we hired two amazing (tattoo) artists to work here in<br />

the studio, which is really cool,” Morelli said.<br />

After graduating high school in 2007, Morelli found himself<br />

working three jobs to make ends meet and to build his savings.<br />

He says he worked at a McDonald’s in the mornings and on<br />

rotating days also worked in a Safeway deli and machine shop.<br />

Morelli managed to save enough to put himself through<br />

piercing school, while keeping the machine shop gig.<br />

“That was kind of the transition point where I ditched most<br />

of the jobs, and then I really just fell in love with piercing,”<br />

he said. “It took over my entire life at that point. I think<br />

most of us are kind of dumb and start piercing and tattooing<br />

themselves before 18, but everything I did I fell in love with it<br />

a little more, and started thinking about how I wanted to do it<br />

better. It really just kind of evolved from there.”<br />

In devising a potential business model, Morelli found most<br />

central coast residents traveled to Salem, Corvallis, Eugene or<br />

Portland to receive high-quality tattoo or piercing work. He<br />

then set his focus on setting up shop in Newport, though he’d<br />

yet to visit.<br />

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE


“Newport just seemed like a great opportunity,” Morelli said. “And my entire<br />

family was like, ‘we’re going to retire on the coast. If there’s a way we can work<br />

there we would be there.’ It just really kind of made sense.”<br />

A few years after buying the piercing side of Crazy Eights, Morelli’s partner in<br />

the business took a job in Arizona, and Morelli made the place entirely his own.<br />

He’s excited about the two in-house tattoo artists currently at Ago Tattoo and<br />

Piercing — Miles Romero-Smith and Malcom Lynch.<br />

“THE ONE-ON-ON HAS<br />

BEEN REALLY COOL,”<br />

MORELLI SAID. “THERE’S<br />

NO DISTRACTIONS, AND IF<br />

ANYTHING, OUR ARTISTS<br />

ARE GETTING A LITTLE<br />

MORE INTO IT WITH THEIR<br />

CLIENTS. I THINK IT’S<br />

ACTUALLY HELPED THE<br />

CLIENT-PRACTITIONER<br />

RELATIONSHIPS RIGHT<br />

NOW. IT’S A DIFFERENT FEEL<br />

RIGHT NOW, BUT I’M KIND<br />

OF DIGGING IT. I’M NOT<br />

COMPLAINING AT ALL.”<br />

~ NATHAN MORELLI<br />

OWNER AGO TATTOO AND PIERCING<br />

“Miles is local, went to high school here in Newport. He’s lived here his whole<br />

life and he’s really influenced by the black-and-gray style of art,” Morelli said.<br />

“Malcom’s a Florida guy, he came over here from Gainesville and he really loves<br />

to work in color realism. So we have this amazing balance between the two of<br />

them.”<br />

As much as Morelli likes to boast about Ago’s tattoo artists, he hopes their<br />

clients are drawn to Ago by more than just word of mouth.<br />

“Everyday someone walks in here and says they want a tattoo from us because<br />

their friend said they got a good one here,” Morelli said. “They should’ve seen<br />

the art first. I want them to love it and look at the work, make sure the line work<br />

is clean and they like the color transitions. The work that leaves here should<br />

speak for itself.<br />

“We’re not going to be right for everyone, and we do turn away work that just<br />

really isn’t our style,” Morellos said. “And don’t get upset about it when we<br />

move you from artist to artist, too. It’s because we want the best for you.<br />

Morelli says Ago Tattoo and Piercing has an equal focus on both the piercing<br />

and tattooing sides of the business. But it’s the piercing portion of the shop<br />

that gets him to puff out his well sculpted bodybuilder’s chest.<br />

What he’s most proud of is his membership in the Association of Professional<br />

Piercers, an international health and safety nonprofit dedicated to the<br />

profession. Being a member requires piercers to use safe materials in a safe


environment, Morelli said.<br />

But here’s a fair warning to anyone who engages Morelli in a conversation: don’t<br />

expect that discussion to be a short one. Once someone gets Morelli talking on the<br />

subject of his passion, it’s o small task trying to get him to stop.<br />

“I love to pierce,” he said. “You give me an ear and we’re going to map it out, have<br />

a lot of fun and make some cool plans. It could be simple, it could be extravagant, I<br />

don’t care. It could be a simple as working around your hearing aid. All of it’s great.”<br />

While currently dealing with COVID-19—prevention regulations set forth by Gov.<br />

Kate Brown and the <strong>Oregon</strong> Health Authority, Ago Tattoo and Piercing serves one<br />

customer at a time in its lobby. The two tattoo artists and Morelli at the piercing<br />

station are separated by far more than six feet and are always vigilant about cleaning<br />

and properly sanitizing.<br />

“The one-on-on has been really cool,” Morelli said. “There’s no distractions, and<br />

if anything, our artists are getting a little more into it with their clients. I think<br />

it’s actually helped the client-practitioner relationships right now. It’s a different feel<br />

right now, but I’m kind of digging it. I’m not complaining at all.”<br />

For more information, visit agotattoo.com, go to its Facebook page or call Ago Tattoo<br />

and Piercing at 541-574-7777.


FILLING<br />

THE<br />

VOID


All photos by Jeremy Burke


Stabi Dave’s aims to be anglers’ one-stop shop<br />

y Bilyeu couldn’t contain his laughter when asked<br />

during the weekend if he and Stabi Dave’s Bait &<br />

Tackle co-owner Dave Clark could have found a<br />

time better than this year to open a new business.<br />

“It was a very spur-of-the-moment thing for us,” Bilyeu said.<br />

“We were like, ‘hey, let’s do this,’ and then …,”<br />

Bilyeu and Clark are avid local anglers and discovered that a<br />

popular Reedsport destination, Ken’s Rod & Reel Repair, was<br />

going out of business. Just before the COVID-19 pandemic<br />

changed the business landscape, Clark and Bilyeu established<br />

Stabi Dave’s at 3807 SE Ash St. in Newport, just south of the<br />

Yaquina Bay Bridge.<br />

“Ken (Silva) in Reedsport was known for refurbishing rods and<br />

reels,” Stabi Dave’s store manager Jared Houtman said. “He<br />

wanted to retire, and we kind of helped him retire earlier this<br />

year. We kind of took the inventory from Ken’s Rod and Reels<br />

shop and used it as a base to start our own place.”<br />

To put it lightly, opening a new business during the initial<br />

stages of a worldwide pandemic was a challenge.<br />

“We weren’t sure at first if we were going to keep it going,”<br />

Bilyeu said. “But really, we all just love fishing and decided to<br />

go for it. It’s kind of a slow work in progress.”<br />

Visitors who spend a minute or two inside the spacious store<br />

will notice a full jewelry-store-style case of reels, fishing rods<br />

stashed throughout the sales floor and hanging from the<br />

ceiling, and a colorful variety of weights and lures.<br />

Houtman said Stabi Dave’s, open Thursdays through Mondays<br />

from 8 a.m. to 5 p.m., caters to recreational and sport anglers<br />

of all skill and experience levels. He bragged the business “is<br />

definitely No. 1” when it comes to bait supply and variety of<br />

products and services available.<br />

“Our bait selection is really unique,” Houtman said. “We offer<br />

IQF (individually quick frozen) shrimp, which you can’t really<br />

find anywhere on the coast. Our customers love our variety of<br />

different flashers, we have a lot of weights and flutters … we’re<br />

really trying to be a one-stop shop for all your gear.”<br />

Stabi Dave’s also rents crab pots and soon will offer in-store<br />

rod and reel repair services.<br />

Despite current economic conditions, Stabi Dave’s seeks to fill<br />

a void left in August, when Newport Bayfront staple Harry’s<br />

Bait & Tackle closed its doors for owner Randy Druba’s<br />

retirement.<br />

“People come visit here and start searching online for a bait<br />

shop, and Harry’s is usually the first one to pop up. We’re like<br />

a second or third option once people realize that Harry’s is<br />

closed,” Houtman said. “I think there’s just a been a longtime<br />

tradition with decades of Harry’s being the place to go. We’re<br />

trying to supplement that with a change to us. We’re not there<br />

yet, but give us next fishing season, and I think we’ll almost be<br />

right there.”<br />

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE


FINALLY<br />

CRAB<br />

SEASON STARTS


egon commercial crabbers finally hit the water<br />

last weekend to kick off this year’s Dungeness<br />

crab season, nearly a month after the season was<br />

cleared to open for pre-soak on Dec. 13.<br />

Crabbers held out three weeks for a price higher than what<br />

the largest processors initially offered this year, eventually<br />

settling with Pacific Seafood on $2.75 a pound with the added<br />

stipulation that anyone who takes the offer must deliver their<br />

first two loads to Pacific Seafood for processing.<br />

“We’re happy to confirm that many of the fishing vessels that<br />

we partner with have decided to start fishing,” a Monday<br />

statement from Jon Steinman, vice president of processing<br />

for Pacific Seafood, read. “Boats began setting pots over the<br />

weekend, and our team members are accepting deliveries of<br />

fresh Dungeness crab today.”<br />

Taunnete Dixon, co-president of the Newport Fishermen’s<br />

Wives and owner of F/V Tawny-Anne, confirmed $2.75 as<br />

the offered price, but said the part of the agreement where<br />

crabbers had to “lock in” to deliver at the Pacific Seafood plant<br />

could cause trouble for some.<br />

“Locking in for two deliveries is a pretty big impact for some<br />

of the guys,” Dixon said. “It makes it more difficult for the<br />

fishermen, many of which move on to live buyers who can<br />

offer a higher price.”<br />

Local live seafood sellers declined to comment, some noting<br />

that with Chinese New Year around the corner on Feb. 12, it<br />

would be irresponsible to make any statements. The Chinese<br />

New Year typically brings with it a high demand for fresh<br />

seafood.<br />

Last year, the price for crab came in at roughly $3.64 per pound<br />

across the entire season, according to a newsletter featured on<br />

the Dungeness Crab Commission’s official website.<br />

Negotiations ran long this year partly due to the far-reaching<br />

impact of the COVID-19 pandemic disrupting every part of<br />

the supply chain, from ocean to table. While fishermen held<br />

out for the highest possible price, processors repeatedly said<br />

they had to consider every link in the supply chain before<br />

making an offer, from the plants to the markets to restaurants<br />

and consumers.<br />

A previous statement to the News-Times from the West<br />

<strong>Coast</strong> Seafood Processors Association noted that the demand<br />

for crab has fallen roughly 70 percent this year as many<br />

restaurants remain shut down or otherwise limited across the<br />

country due to the pandemic. Pacific Seafood also previously<br />

stated processors have been facing a labor shortage and higher<br />

production costs this year due to the pandemic.<br />

California crab price negotiations were also resolved over the<br />

weekend. The Half Moon Bay Marketing Association did not<br />

WRITTEN BY MATTEW BROCK | PHOTOS BY: JEREMY BURKE


elease the exact price its members will be buying<br />

for, but did state it would be significantly lower<br />

than the $3 per pound price that California<br />

crabbers were asking and instead closer to $2.<br />

There was no mention of stipulations placed on<br />

crabbers similar to those placed on the agreement<br />

between <strong>Oregon</strong> crabbers and Pacific Seafood.<br />

A public statement from Half Moon Bay<br />

Marketing Association said the agreement was<br />

reached in order to avoid a “shotgun start” to the<br />

season.<br />

“A shotgun start is a scenario when a price<br />

agreement and fishing beginning in another<br />

region is the equivalent of a gun going off in a<br />

race,” the statement reads. “This results in local<br />

vessels heavily loaded with gear being forced to<br />

scatter and run out to sea on as little as an hour’s<br />

notice in sometimes dangerous conditions. For<br />

<strong>2021</strong>, this scenario has been avoided, and we<br />

hope this is a new precedent for the future.”<br />

The Washington season remains closed until Jan.<br />

15 due to high domoic acid levels in crabs.


PHOTOS BY: JEREMY BURKE


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