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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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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 />
toledo, oregon
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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