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Oregon Coast Waves - 1.6 January 2021

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OC

W A V E S

THE MAGAZINE FOR THE OREGON COAST

VOL 1.6

JANUARY 2021


PHOTO BY: JEREMY BURKE


OC

W A V E S

Publisher

Jeremy Burke

Editor

Steve Card

Advertising Sales

Teresa Barnes

Kathy Wyatt

Natalie Lane

Krystal O’Donnell

Contributing Writers

News-Times Staff

Kenneth Lipp

Michael Heinbach

Katie Wiley

Photographers

Jeremy Burke

Casey Felton

About the Cover Shot

I have been looking for a good angle for the

Yaquina Bay Bridge for a long time. During

a previous feature I found this spot and it is

by far my favorite. This shot also inspired me

to share the rest of the photo that is often

hidden due to the constraints of the cover.

Check out the centerfold (26-27) for the full

version Photo by Jeremy Burke

P.7

New bakery in Toledo with a

unique background

P.22

New owners for the Toledo

Restaurant Timbers

P.12

Oregon Coast Gift Guide -

shop locally in 2021

P.28

Carter’s Cookies

oregoncoastwaves.com

Facebook

@OregonCoastWaves

Instagram

@oregoncoastwaves

P.30

Social media superstar

shows us his ride

P.36

Ago Tattoo & Peircing

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

©2021 and J.burkephotos ©2021

Oregon Coast Waves 2021

A News-Times Publication

831 NE Avery Newport Or 97365

P.40

Stabi Dave’s offering one

stop shop to anglers

P.50

Dream Home of the Month


contents

P.44

After a long bout’ with pricing crab season is now officially started

5


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


FROM THE ARMED FORCES

TO CULINARY DELIGHTS

PHOTO BY: JEREMY BURKE


TOLEDO’S BUTTER & LACE BAKERY POISED FOR SUCCESS

he official grand opening celebration for Toledo’s

newest culinary sensation wasn’t scheduled until

mid January. But it’s easy to see why Butter &

Lace Bakery has already established a strong reputation after

opening its doors just a few months ago.

In late September, on the 10th anniversary of completing her

career in the U.S. Navy, Sarah Bays saw her dream of more

than 20 years to own and operate her own commercial bakery

come to fruition. Butter & Lace opened its doors at 328 W.

NE Highway 20 to the Toledo community Oct. 26, and has

happily served local customers and visitors to the area since.

“I think I’ve been planning this forever,” she said. “I’ve always

wanted to do this.”

For six years, Bays, a Midland, Texas native, was an electronics

technician in the Navy, but during the same period she

discovered a passion for baking. Following and honorable

discharge from the Navy, Bay earned a bachelor’s degree in

hospitality administration and management from the Art

Institutes of America in San Diego and a Mater’s of Business

Administration from Argosy University in Hawaii.

Following her stint in the Navy, Bays bounced around a good

portion of North America, taking jobs in bakeries and working

in electronics from Los Angeles to Maryland to Hawaii and

even a short time in Canada. But after taking a job from 2018-

19 at NOAA in Newport, Bays focused in on her dream of

owning her own bakery, leading her to open Butter & Lace

during what most would imagine is extremely difficult time to

launch a small business.

“I feel like the pandemic gave us a chance to start off slowly,

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

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

we’re making and putting back into the business, so it’s been

really nice to just go slow. It gave us chance to learn what we

wanted to do.”

Butter & Lace Bakery serves customers from 6 a.m. to 2

p.m. Wednesdays through Fridays, and 8 a.m. to 4 p.m. on

weekends. Customer favorites thus far include Butter & Lace’s

kolaches — introduced by Czech immigrants to America in the

1870s. Kolaches served at Butter & Lace are meat and cheesestuffed

or fruit-filled pastries made from a brioche dough.

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE


Butter & Lace is paradise for those with a sweet tooth. Maplebacon

muffins, cinnamon rolls, cranberry-orange-almond

scones, and cupcakes, so many delectable varieties of cupcakes,

keep Bays, fellow baker Kayley Glassen, and server Jenny Wood

very busy keeping smiles on the faces of their customers.

Bays says the bakery regularly goes through about 50 pounds

of flour each week and somewhere in the neighborhood of 30

pounds of butter weekly. On a regular business day, Bays and

Glassen arrive at 3 a.m., and do of the baking before doors

open at 6 a.m. Bays continues baking cookies and pastries

throughout much of the business day.

Bays says she takes a little extra pride in starting a business

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

satisfaction of what she’s created.

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

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

proud, excited and happy to be here.”

Bays gushed when asked about the community around her,

and the generous support Butter & Lace has received since

joining the downtown Toledo landscape.

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

moving back here from my NOAA job, but the people here

just kind of adopted me and I just became family. That’s always

really comforting. The owners of the businesses here have been

really supportive and kind of helped me move along. I couldn’t

be more grateful for that support.”


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MOSSY CREEK POTTERY

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(541) 996-2415

FEED CORRAL

634 Oregon Coast Hwy, Newport, OR

(541) 265-8299

GRUMBLEFISH MUSIC

1845 SW Hwy 101 Unit 4, Lincoln City, OR

(541) 614-0931

SJ CUSTOM JEWELERS

316 NW Coast St, Newport

541- 272-5300

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385 NE Spencer St, Waldport, OR 97394

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(541) 444-7012

PHOTOS BY: JEREMY BURKE

21


22

NEW OWNERSHIP, SAME

HOMETOWN FEEL


TIMBERS RESTAURANT & LOUNGE CONTINUES RICH TRADITION

t’s no big secret among locals that for almost 40 years,

the place to gather with friends and family over a homestyle

meal, enjoy an adult beverage and take in a uniquely

Toledo experience is Timbers Restaurant & Lounge.

Timbers, a staple of this tight-knit community located at 181

S Main St., is now under new ownership. But new Timbers

owners Emilee and Charlie Cyphert promise they’re providing

customers the same great food and excellent customer service

that regulars keep coming back for.

“We really respect the name that Timbers has made for itself

throughout the years,” Emilee told the News-Times recently.

“I guess we really wanted to keep that old feeling the place has

always had, but we also wanted to bring in a little of our style,

too.”

She said the transition into a new ownership group was eased

by Timbers’ regular customers, who’ve quickly endeared

themselves to the Cypherts.

“We definitely could not have done this without our

customers,” Emilee said. “The already established clientele has

been really supportive and welcomed us with open arms. And

it’s pretty amazing just how quickly most of them have become

just like family to us already.”

The Cypherts began floating the idea of purchasing Timbers

from then-owner Dick Wood in October 2019. At the time,

Charlie was director of sales for Depoe Bay Brewing Co., and

he made usual deliveries to Timbers. But Emilee said he’d

always dreamt of expanding the family’s horizons.

They agreed to buy the business in January and had scheduled

a meeting with attorneys and the previous owner to finalize the

transaction in mid March, just as the COVID-19 pandemic

began to change life as we knew it.

“So, we tabled the sale, and they kept ownership while we were

getting to know everybody and learning the ropes,” Emilee

said. “But after six months went by, the temporary permits

with the city were beginning to come to an end, so it was now

or never.”

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE

23


The Cypherts took ownership of Timbers on Sept. 1, with

Charlie jumping in feet first and running the business full

time from day one, and Emilee recently joining the full-time

ranks following a 17-yard career with the Lincoln County

Juvenile Department. And though the owners are new, the

Timbers hasn’t lost the feel that earned the business its solid

reputation.

“We’re going to add some new items, like some more specialty

burgers and wraps, and we’re making a few cosmetic changes,”

Emilee said. “But what we want to do is keep our focus on

family, friends and industry. That’s our slogan: family, friends

and industry.”

Current Timbers’ favorites aren’t disappearing from the menu

anytime soon. Some of the classics that keep Timbers’ regular

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

cheeseburger, the ever-popular chicken-fried steak breakfast

and its gargantuan chef’s salad. Folks looking for all-American

tastes can also enjoy other traditional favorites, such as the

BLT and French dip sandwiches.

Dinner entrees include seafood specialties, such as deep-fried

prawns and fish and chips. Or go ahead and dive into a friedchicken

dinner, grilled pork chops or a 10-ounce flat iron steak.

And despite statewide pandemic guidelines that have limited

Timbers’ hours of business to 8 a.m. to 8 p.m., seven days

a week for take-out orders and curbside pickup only, the

Cypherts plan on maintaining the same great offerings and

customer service Timbers built its reputation upon.

Find Timbers’ Facebook page, which features the restaurant’s

complete menu, or call the business at 541-336-3272 to place

an order.

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THE KITCHEN WILD

t’s a new year, some of us are

back to work, back to school and

back to eating with a little more

purpose.

From the start of hunting season

through the holiday season, my snacking

spiraled out of control. It started with

the occasional snack here and there and

eventually led to large meals followed by

more snacking and decedent desserts.

But starting this week, I’m officially

breaking that cycle of overindulging on

high-calorie, low-nutrient foods, and I

couldn’t be more excited about getting

back on track and feeling like my best

self again!

Knowing what’s in our food and where

it comes from is always a great place to

start when eating with purpose, and

there’s no better lean, nutrient-dense

protein to start with than our very own

Dungeness crab. Newport is after all,

“The Dungeness Crab Capital of the

World,” and with crabbing season in full

swing, there’s no reason to not take full

advantage of that beautiful crab meat

that’s rich in vitamins and minerals,

high in protein, low in fat and contains

Omega-3 polyunsaturated acids.

Crab is one of the best possible dietary

sources of protein available, so how

lucky are we that we’re right here on

the central Oregon coast where it’s so

abundant.

So to kick off eating with a purpose,

here’s a low carb recipe that’s just as

high in protein as it is flavor!

OVERSTUFFED DUNGENESS

CRAB MUSHROOMS

INGREDIENTS:

One dozen medium sized

Cremini mushrooms

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

topping mushrooms after baking

8 oz. cream cheese, softened

1/2 cup mayonnaise

1/2 cup Parmesan cheese

1 tablespoon fresh chives

2 garlic cloves, minced

1 teaspoon Worcestershire sauce

2 teaspoons crushed red pepper flakes

Photos and Story By Katie Wiley

DIRECTIONS:

Preheat oven to 400 degrees

Wipe the mushrooms with a damp

paper towel to clean. Remove the stems.

Arrange the mushrooms on a baking

sheet.

In a separate bowl, add softened cream

cheese, mayonnaise, Parmesan cheese,

garlic, Worcestershire, crushed red

pepper flakes and chives, and mix until

combined. Gently fold in 2 cups crab

meat.

Spoon Dungeness crab mixture into

mushrooms, stuffing generously

Bake for 20 minutes or until top is

golden and bubbly.

Top baked mushrooms with chives and

remaining crab meat. Enjoy!

25


PHOTO BY JEREMY BURKE - @J.BURKEPHOTOS ©2021

Newport

OREGON


Carter’s Chocolate Chip Cookies shown here on a

cutting board that Carter made in the shape of a

surf board. Photo by Jeremy Burke


CARTER’S CHOCOLATE CHIP COOKIES

hen Carter McEntee was in middle school he

would bake these large and delicious chocolate

chip cookies some nights in his mother’s

industrial kitchen at Nye Beach Market.

The next mornings he would bring these cookies to school and

sell them for top dollar out of his locker during passing periods

while his buddy would sell Otter Pops out of his own locker.

They made out pretty good.

That is until the principal called Celeste one day and told her

that her son Carter would have to shut down his cookie business

because it was “competing with the lunch program”.

He had taken his mother Celeste McEntee’s original recipe and

made it all his own, branding them as “Crazy Carter’s Cookie

Creations” which showed up on the label on the package of each

cookie.

After the principal called though, this business could now only

operate out of Nye Beach Market which was eventually sold some

years later. Most everyone who has tried one of these cookies

claims to have never had one better. If you’re searching for the

perfect chocolate chip cookie recipe then look no further until

you’ve tried this one out at home!

EXACT INGREDIENTS AND DIRECTIONS:

1 cup softened salted butter

1 cup brown sugar

1/2 cup sugar

1 tbsp pure vanilla extract

MIX

2 egg yolks

1 egg white

MIX

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

MIX

2 cups semi-sweet chocolate chips

MIX

Bake on 325 degrees F for 15 minutes


2020

TOYOTA

SUPRA

Photo by Jeremy Burke


CONTINUED ON PAGE 32

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


Social media superstar aims for the fastest

2020 Toyota Supra on the westcoast

his Newport native, Jake Colvin, sets lofty goals to

have the fastest 2020 Supra on the West Coast and

the fastest in the nation.

If anyone can do it, Jake is the guy. He cracked the code on

social media, racking up over 10 million followers online

who clamer for his daily content on sea life. He may be know

internationally for taking parasites off of shrimp and eating

seaweed, but this local wants to become a serious racer.

With upgrades too complex to list Jake has replaced just

about every thing on this Supra. From the suspesion to 600

horsepower under the carbon-fiber hood, this will be the car

to beat.

PHOTOS BY: JEREMY BURKE

33


N E W P O R T

AT NIGHT

PHOTO BY: JEREMY BURKE


A PASSION FOR PIERCING

Ago Tattoo and Piercing owner still excited to get to work

t usually doesn’t take long for Ago Tattoo and Piercing

owner Nathan Morelli to steer a conversation with a

stranger into an in-depth personal soliloquy on body art.

That’s because saying that Morelli is passionate about his craft

is the ultimate understatement.

Morelli is a former competitive bodybuilder and Portland-area

native. After setting up shop with a partner about 13 years ago,

Morelli bought out the tattoo portion of Crazy Eights Tattoo

from his initial partner, and Morelli’s been the sole proprietor

of Ago Tattoo and Piercing at 1164 SW Coast Highway, Suite

D, for about the five years.

“It became entirely a piercing studio for about five minutes

there, but we hired two amazing (tattoo) artists to work here in

the studio, which is really cool,” Morelli said.

After graduating high school in 2007, Morelli found himself

working three jobs to make ends meet and to build his savings.

He says he worked at a McDonald’s in the mornings and on

rotating days also worked in a Safeway deli and machine shop.

Morelli managed to save enough to put himself through

piercing school, while keeping the machine shop gig.

“That was kind of the transition point where I ditched most

of the jobs, and then I really just fell in love with piercing,”

he said. “It took over my entire life at that point. I think

most of us are kind of dumb and start piercing and tattooing

themselves before 18, but everything I did I fell in love with it

a little more, and started thinking about how I wanted to do it

better. It really just kind of evolved from there.”

In devising a potential business model, Morelli found most

central coast residents traveled to Salem, Corvallis, Eugene or

Portland to receive high-quality tattoo or piercing work. He

then set his focus on setting up shop in Newport, though he’d

yet to visit.

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE


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

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

there we would be there.’ It just really kind of made sense.”

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

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

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

Piercing — Miles Romero-Smith and Malcom Lynch.

“THE ONE-ON-ON HAS

BEEN REALLY COOL,”

MORELLI SAID. “THERE’S

NO DISTRACTIONS, AND IF

ANYTHING, OUR ARTISTS

ARE GETTING A LITTLE

MORE INTO IT WITH THEIR

CLIENTS. I THINK IT’S

ACTUALLY HELPED THE

CLIENT-PRACTITIONER

RELATIONSHIPS RIGHT

NOW. IT’S A DIFFERENT FEEL

RIGHT NOW, BUT I’M KIND

OF DIGGING IT. I’M NOT

COMPLAINING AT ALL.”

~ NATHAN MORELLI

OWNER AGO TATTOO AND PIERCING

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

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

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

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

them.”

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

clients are drawn to Ago by more than just word of mouth.

“Everyday someone walks in here and says they want a tattoo from us because

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

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

is clean and they like the color transitions. The work that leaves here should

speak for itself.

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

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

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

Morelli says Ago Tattoo and Piercing has an equal focus on both the piercing

and tattooing sides of the business. But it’s the piercing portion of the shop

that gets him to puff out his well sculpted bodybuilder’s chest.

What he’s most proud of is his membership in the Association of Professional

Piercers, an international health and safety nonprofit dedicated to the

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


environment, Morelli said.

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

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

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

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

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

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

While currently dealing with COVID-19—prevention regulations set forth by Gov.

Kate Brown and the Oregon Health Authority, Ago Tattoo and Piercing serves one

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

station are separated by far more than six feet and are always vigilant about cleaning

and properly sanitizing.

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

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

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

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

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

and Piercing at 541-574-7777.


FILLING

THE

VOID


All photos by Jeremy Burke


Stabi Dave’s aims to be anglers’ one-stop shop

y Bilyeu couldn’t contain his laughter when asked

during the weekend if he and Stabi Dave’s Bait &

Tackle co-owner Dave Clark could have found a

time better than this year to open a new business.

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

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

Bilyeu and Clark are avid local anglers and discovered that a

popular Reedsport destination, Ken’s Rod & Reel Repair, was

going out of business. Just before the COVID-19 pandemic

changed the business landscape, Clark and Bilyeu established

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

Yaquina Bay Bridge.

“Ken (Silva) in Reedsport was known for refurbishing rods and

reels,” Stabi Dave’s store manager Jared Houtman said. “He

wanted to retire, and we kind of helped him retire earlier this

year. We kind of took the inventory from Ken’s Rod and Reels

shop and used it as a base to start our own place.”

To put it lightly, opening a new business during the initial

stages of a worldwide pandemic was a challenge.

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

Bilyeu said. “But really, we all just love fishing and decided to

go for it. It’s kind of a slow work in progress.”

Visitors who spend a minute or two inside the spacious store

will notice a full jewelry-store-style case of reels, fishing rods

stashed throughout the sales floor and hanging from the

ceiling, and a colorful variety of weights and lures.

Houtman said Stabi Dave’s, open Thursdays through Mondays

from 8 a.m. to 5 p.m., caters to recreational and sport anglers

of all skill and experience levels. He bragged the business “is

definitely No. 1” when it comes to bait supply and variety of

products and services available.

“Our bait selection is really unique,” Houtman said. “We offer

IQF (individually quick frozen) shrimp, which you can’t really

find anywhere on the coast. Our customers love our variety of

different flashers, we have a lot of weights and flutters … we’re

really trying to be a one-stop shop for all your gear.”

Stabi Dave’s also rents crab pots and soon will offer in-store

rod and reel repair services.

Despite current economic conditions, Stabi Dave’s seeks to fill

a void left in August, when Newport Bayfront staple Harry’s

Bait & Tackle closed its doors for owner Randy Druba’s

retirement.

“People come visit here and start searching online for a bait

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

a second or third option once people realize that Harry’s is

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

tradition with decades of Harry’s being the place to go. We’re

trying to supplement that with a change to us. We’re not there

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

right there.”

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE


FINALLY

CRAB

SEASON STARTS


egon commercial crabbers finally hit the water

last weekend to kick off this year’s Dungeness

crab season, nearly a month after the season was

cleared to open for pre-soak on Dec. 13.

Crabbers held out three weeks for a price higher than what

the largest processors initially offered this year, eventually

settling with Pacific Seafood on $2.75 a pound with the added

stipulation that anyone who takes the offer must deliver their

first two loads to Pacific Seafood for processing.

“We’re happy to confirm that many of the fishing vessels that

we partner with have decided to start fishing,” a Monday

statement from Jon Steinman, vice president of processing

for Pacific Seafood, read. “Boats began setting pots over the

weekend, and our team members are accepting deliveries of

fresh Dungeness crab today.”

Taunnete Dixon, co-president of the Newport Fishermen’s

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

the offered price, but said the part of the agreement where

crabbers had to “lock in” to deliver at the Pacific Seafood plant

could cause trouble for some.

“Locking in for two deliveries is a pretty big impact for some

of the guys,” Dixon said. “It makes it more difficult for the

fishermen, many of which move on to live buyers who can

offer a higher price.”

Local live seafood sellers declined to comment, some noting

that with Chinese New Year around the corner on Feb. 12, it

would be irresponsible to make any statements. The Chinese

New Year typically brings with it a high demand for fresh

seafood.

Last year, the price for crab came in at roughly $3.64 per pound

across the entire season, according to a newsletter featured on

the Dungeness Crab Commission’s official website.

Negotiations ran long this year partly due to the far-reaching

impact of the COVID-19 pandemic disrupting every part of

the supply chain, from ocean to table. While fishermen held

out for the highest possible price, processors repeatedly said

they had to consider every link in the supply chain before

making an offer, from the plants to the markets to restaurants

and consumers.

A previous statement to the News-Times from the West

Coast Seafood Processors Association noted that the demand

for crab has fallen roughly 70 percent this year as many

restaurants remain shut down or otherwise limited across the

country due to the pandemic. Pacific Seafood also previously

stated processors have been facing a labor shortage and higher

production costs this year due to the pandemic.

California crab price negotiations were also resolved over the

weekend. The Half Moon Bay Marketing Association did not

WRITTEN BY MATTEW BROCK | PHOTOS BY: JEREMY BURKE


elease the exact price its members will be buying

for, but did state it would be significantly lower

than the $3 per pound price that California

crabbers were asking and instead closer to $2.

There was no mention of stipulations placed on

crabbers similar to those placed on the agreement

between Oregon crabbers and Pacific Seafood.

A public statement from Half Moon Bay

Marketing Association said the agreement was

reached in order to avoid a “shotgun start” to the

season.

“A shotgun start is a scenario when a price

agreement and fishing beginning in another

region is the equivalent of a gun going off in a

race,” the statement reads. “This results in local

vessels heavily loaded with gear being forced to

scatter and run out to sea on as little as an hour’s

notice in sometimes dangerous conditions. For

2021, this scenario has been avoided, and we

hope this is a new precedent for the future.”

The Washington season remains closed until Jan.

15 due to high domoic acid levels in crabs.


PHOTOS BY: JEREMY BURKE


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