Oregon Coast Waves - 1.7 - February/March

OC
W A V E S
THE MAGAZINE FOR THE OREGON COAST
VOL 1.7
FEBRUARY 2021

Taken on the Siletz Bay in Lincoln City.
Photo by Jeremy Burke

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
Katie Wiley
Photographers
Jeremy Burke
Casey Felton
About the Cover Shot
I took this photo the day after Christmas in
2019. I recieved a text that it was going to be
a good day. Little did I know that I would take
a set of photos that would reach millions of
people. There is something special about the
way the Vicotry cuts through the water. She’s
a force and when the surf gets big she puts
on a show. Photo by Jeremy Burke
P.7
Burgers of Lincoln County
P.34
Jell-O Pretzel Salad
P.26
The Queen of the Fleet -
Cover Story
P.37
The Kitchen Wild
oregoncoastwaves.com
Facebook
@OregonCoastWaves
Instagram
@oregoncoastwaves
P.39
Crab Cake Recipe
P.41
Animal of the Month
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.42
Elephant Seal
P.48
Dream Home of the Month

contents
P.46
Rainbow over Whale Cove in Depoe Bay by Jeremy Burke
5

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PHOTO BY: JEREMY BURKE
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Victory
STATION YAQUINA BAY
PHOTO BY JEREMY BURKE - @J.BURKEPHOTOS ©2021

PHOTO BY JEREMY BURKE ©2021 J.BURKEPHOTOS

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VICTORY: ’THE QUEEN OF THE FLEET’
aging Coast Guard boat placed on restricted duty
or more than 60 years, one name was the best hope for
large commercial vessels stranded or imperiled at sea
off the central Oregon coast — Victory.
The 52-foot motor lifeboat Victory came to Newport’s Station
Yaquina Bay in 1956 (although it remained nameless until the
1970s). It was the first of four steel 52-foot vessels built by the U.S.
Coast Guard to replace its aging wooden lifeboats, Invincible
and Triumph, and was joined in the early 1960s by the Intrepid,
Invincible II and Triumph II, stationed at Grays Harbor, Coos
Bay and Cape Disappointment, respectively. The four boats are
the only named vessels smaller than 65 feet in the guard’s fleet.
“It’s probably the finest lifeboat of its size ever built,” Retired
Master Chief Petty Officer Thomas McAdams told the News-
Times. McAdams was among the first to crew the Victory — they
both arrived in Newport at about the same time — and within a
year of operations, McAdams was awarded the Gold Lifesaving
Medal for rescuing four people on a capsized boat.
McAdams is known in the Coast Guard as the “the champion
lifesaver and lifeboat roller of the Pacific Coast.” He’s credited
with saving more than 100 lives in his 27-year career, four of
which were spent in Newport as coxswain of the victory. He
retired to the city in 1977 after returning to Station Yaquina Bay
as officer in charge.
“The Victory could take tremendous breakers, and it survived
one call in winds up to 100 mph and sea swells over 50 feet high.
For 23 hours, it went out and found its quarry and brought it on
in. The only problem was, it was slow,” McAdams said.
Designed specifically for the rough waters of the Pacific
Northwest, it’s built to motor into conditions that would imperil
other boats. Victory is self-bailing and self-righting — allowing
it to stay afloat while powering into the region’s often violent,
massive surf — and has a range of just under 500 miles. It can
carry 40 survivors and tow up to 750 tons (compared to 150 tons

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for the newer 47- foot motor lifeboats).
It was the Coast Guard’s workhorse out of Newport from the
time it was commissioned until October of last year, when the
13th District commander ordered it and its sister ships’ use
restricted after incidents of equipment failures and breakdowns
at sea.
Lt. Russel Tibbets, a Coast Guard spokesman, told the News-
Times, “We’re worried about their ability to respond in heavy
surf conditions. Over the last few years, our engineers and
operators have expressed concern about the safety of the vessels,
specifically with regard to their ability to tow vessels in heavy
surf,” Tibbets said. For example, he said, the Victory experienced
a generator breakdown at sea, and it lost its radar navigation
capabilities during a mission.
“Right now, we’ve basically restricted the use of all four of our 52-
foot special weather boats here in the Pacific Northwest,” Tibbets
said. “We’re not decommissioning them yet. We still have them
in reserve, and if there was a case where we knew there was life at
stake at sea and only the 52 can do the job right now, we will still
use them with the permission of the 13th District commander.”
Taunette Dixon, co-president of the Newport Fishermen’s Wives,
said the Coast Guard notified her organization of the impending
restriction. The Victory is a familiar sight to the organization’s
members, many of whom have watched it with relief as it entered
port towing friends and family behind it. “Because we have a
large vessel fleet in Newport, the Victory was the boat that was
used the most,” Dixon said.
Given their deep interest in the vessel’s operations, the Coast
Guard invited organization members and elected officials to a
meeting late last year in Newport. Dixon said the Coast Guard
brought in marine engineering experts to explain problems with
the Korean War-era boat and issues surrounding its replacement.
“It was very informative. They let us know the problems they
were having, and why they couldn’t immediately replace the
Victory with a boat that has the same capabilities — they just
don’t have one yet,” Dixon said. She said she understood the
Coast Guard was in the process of designing and building or
acquiring such a vessel but that it could be years yet before one
is in the water (Tibbets would confirm only that the guard is
“studying possibilities for a replacement”).
“In the meantime, they’ve rearranged the fleets in other ports
and brought in extra 47s,” Dixon said.
In conditions where the Victory would have been deployed,
involving larger vessels, the Coast Guard now uses aerial assets
and two 47-foot motor lifeboats. That was the case with Dixon’s
husband’s ship, the F/V Seeker, when it was stranded shortly
after the Victory’s duty was restricted.
Dixon said she was “very happy” the Coast Guard reached out
to the Fishermen’s Wives to make them aware of the change. She
said that wasn’t the case in 2014, when the agency announced
in October it would close the Newport Air Facility, from which
it deploys rescue helicopters, at the end of the following month.
That decision was eventually reversed after outcry from the
community and elected leaders.
“I think it’s very important for everyone to know that unlike
when we had the rescue of the helo, this time the Coast Guard
has been very communicative. We have a full dialogue with
them, and any time we have questions, they’re there to answer
them. And they’ve said that throughout this process of acquiring
a new boat that they will keep updating us as new steps are taken,”
Dixon said. “I also think it’s really important for people to know
that our whole coalition is working on this too. It’s not just us,
it’s our representatives also making sure that our port is safe.”
WRITTEN BY KENNETH LIPP | PHOTOS BY: JEREMY BURKE
31

While she’s pleased with the level of communication, Dixon
said, the absence of the Victory on the waves is still felt as a huge
loss to the fishing community.
Chief Warrant Officer Thomas Molloy, who was commander
of Station Yaquina Bay until he was relieved by Chief Warrant
Officer Ryan O’Meara last June, was among the last to helm the
Victory. Molloy said he looked to the lifeboat, which he called
“the queen of the fleet,” when coming up with introductory
remarks upon taking command at the station in 2017.
“In order to get inspiration, I spent a lot of time in the line locker
— not a place that someone on a lifeboat would normally want
to spend much time but a good place to find inspiration for my
short greeting speech,” Molloy said.
“One thing you noticed no matter who you had with you — I was
out on the Victory with everyone from admirals to Master Chief
McAdams — whenever that boat approaches the waterfront,
everyone waves at you,” Molloy said.
Molloy, who is now commander of the National Lifeboat
Academy at Cape Disappointment (where he replaced his
replacement in Newport, O’Meara), said one of his fondest
memories of deployment from Yaquina Bay was a cruise in the
Victory up to Seattle for comparison to a new lifeboat in the
Canadian Coast Guard’s fleet. “To take that boat from Newport
to Seattle with a few select crew members — we saw whales —
that was kind of the highlight of operations,” Molloy said. At the
Victory’s 10-knot pace, the trip took 40 hours.
O’Meara, who is serving in his second tenure as commander at
Yaquina Bay, said, “The Victory is like a member of the crew,
and every single person that’s been stationed here is proud that
they’ve served on the Victory. Losing her is like losing a member
of the crew. She was also built in the Eisenhower era, and it’s
time for us to let her rest. She’s done her job.”
Because of the boat’s age, the Coast Guard must have parts
manufactured to conduct repairs, which means extended periods
out of service when something breaks down. “She’s been in and
out of service for a while now. When I was here the last time,
out of the three years I was here, she was broken for almost a
year total while we were trying to find and make parts,” O’Meara
said. “So we’re running into trouble trying to keep our crews
proficient on an aging asset that is difficult to keep running.
When it’s broken, it’s down, we can’t train. And in 25-foot surf,
you have to be at the top of your game.”
32

33

JELL-O PRETZEL SALAD
Ingredients:
1 box of raspberry Jell-O (mix 1.5 cups hot water with .5 cup
cold water)
1 can crushed Dole pineapple
1 bag of frozen raspberries,
1.5 containers of Cool Whip
1.5 boxes of Philadelphia Cream cheese
1/3 cup sugar
1.5 cups pretzels rolled finely
1 cube melted butter
9 x 13 casserole dish
Directions:
Put butter on bottom of the dish and pour the pretzels on top;
press down. Bake 10-12 minutes on 350 until golden brown.
Cool completely.
Whip the cream and Cool Whip with the sugar until smooth.
Set in the refrigerator for 15 minutes; watch that it doesn’t set up
completely — it still needs to be slightly liquid. Let it start setting
up slightly in the fridge while mixing the cream. (Start the Jell-O
ahead of time at the same time you spread the cream on the
pretzels).
This is definitely a recipe to try — one of our family favorites.
Almost 21 years ago, my sister-in-law, Natalie Lindquist, brought
Jell-O Pretzel Salad over for dinner. The name of the dish made
me suspicious at first, and I almost did not try it. I am so glad
that I did!
Since then, it has become a staple for celebration dinners and
a fun dish to introduce to friends and family. I have passed on
this dish to my daughters, who are continuing the tradition of
sharing this strange, yet delicious recipe. It is one of my most
requested desserts.
Once the cream is ready and the pretzels are cooled, dollop the
cream onto the pretzels very carefully with 6-8 spoonfuls all over
the top. Use a knife to gently seal the entire top of the pretzels
and make sure there are no gaps around the edges. Return to the
refrigerator and set up 15 minutes.
Pour the can of pineapple into the Jell-O. Pour gently over the
top of the cream without making holes in the cream. Move the
liquid around evenly while pouring it. Once that’s complete,
arrange the raspberries all over the top in the Jell-O and return
to the refrigerator to set up completely for at least 1-2 hours. Cut
in squares and serve.
WRITTEN BY: CELESTE MCENTEE | PHOTO BY JEREMY BURKE

TISH EPPERSON
Crow’s Nest Studio & Gallery
toledo, oregon

THE KITCHEN WILD
Fried Cockle Clams with Spicy Cocktail Sauce
It has been quite a while since my family
and I waded out waist deep into the
Alsea Bay to rake for cockle clams. In
fact, the last time we went clamming
was on the cold and gray evening of
Dec. 12, so I haven’t even purchased my
2021 shellfish license yet. But hopefully
with some mild weather and negative
tides in our near future, we can finally
head back out to replenish our freezer
stockpile of clams.
Thankfully, we still have enough in the
freezer for a giant platter of fried cockle
clams for this Sunday because these
are arguably the perfect Oregon coast
Super Bowl appetizer. I’ll admit, I know
absolutely nothing about the Super
Bowl, or the NFL in general, but I do
know a thing or two about appetizers.
And these light, crisp clams paired with
Spicy Cocktail Sauce are easily one of
my biggest crowd pleasers.
So whether you’re heading out to a big
Super Bowl party or just enjoying the
game at home, these fried clams might
just make Super Bowl 2021 one to
remember.
Fried Cockle Clams
Ingredients:
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Johnny’s seasoning salt
1 egg
1 cup milk
Coarse sea salt
Directions:
In one large bowl, combine 1 1/2 cups
flour, baking powder, baking soda,
Johnny’s seasoning salt. Whisk to fully
combine the ingredients.
In separate bowl, whisk together milk
and egg.
Dredge clams on both sides with the
flour mixture, then to the egg mixture
on both sides, and again into the flour
mixture. For this step, I press the flour
mixture down onto the clams to ensure
they’re dredged fully. Gently shake off
excess flour.
Fry to a golden brown, sprinkle with
coarse sea salt, enjoy!
Spicy Cocktail Sauce
Ingredients:
1 cup ketchup
2 1/2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
Directions:
Mix all ingredients in a small bowl.
Enjoy!
PHOTOS AND STORY BY KATIE WILEY

MICHAEL WALISER’S FAMOUS DUNGENESS CRAB CAKES
Ingredients
Binding Sauce:
2 cups mayonnaise
1 cup fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon capers
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
2 green onions, diced
Shrimp Puree:
12 ounces small white prawns, peeled and deveined
Salt and freshly ground pepper
Crab Cakes:
1 1/2 pounds fresh picked Dungeness crab meat
1 3/4 cups panko breadcrumbs
1 1/2 cups shrimp puree binding sauce
3 eggs, beaten
1/2 cup flour
3 ounces clarified butter
Directions
1. For the binding sauce: In a food processor, combine the
mayonnaise, parsley leaves, lemon juice, capers, Dijon mustard,
sweet pickle relish and green onions. Mix for about 1 minute.
2. For the shrimp puree: In the clean bowl of the food
processor, puree the prawns until smooth. Sprinkle with salt
and pepper. In a mixing bowl, combine the shrimp puree with
half the binding sauce. Mix well.
3. For the crab cakes: Fold all of the crab into the shrimp puree
mixture. Mix in 3/4 cup panko. Refrigerate for 15 minutes.
4. In 3 separate bowls, place the beaten eggs, flour and
remaining 1 cup panko. Divide the crab cake mixture into 6
balls. Form each ball into a cake that is approximately 1-inch
thick, using a dry measuring cup as an aid. One at a time, dip
each cake first into the flour, then the egg and then the panko.
You may need a little more panko to get them well coated.
5. Preheat the oven to 450 degrees F.
6. In a large, ovenproof skillet, heat the butter over mediumhigh
heat and brown the crab cakes evenly on both sides, 3 to
4 minutes per side. If the heat is too hot, adjust it down a little.
Transfer the crab cakes to the oven and bake to cook through,
about 10 minutes. Turn over as needed so the crab cakes do
not brown too much on one side.
Serve the hot crab cakes with the sun-dried tomato remoulade.
7. This recipe was provided by a chef, restaurant or culinary
professional. It has not been tested for home use.
Recipe courtesy Michael Waliser, owner Saffron Salmon.
Michael Waliser and Celeste McEntee
PHOTOS BY: JEREMY BURKE
39

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ANIMAL OF THE MONTH
Giant Pacific Octopus
Meet the giant Pacific octopus, also known
as the enteroctopus dofleini or GPO
for short. Before we go any further,
let’s set the record straight: despite
what you may have been told, the
proper plural form of octopus
is octopuses or octopodes.
However, if you call a group of
octopuses “octopi,” we don’t
think they’ll mind it much.
These captivating cephalopods
have brightly colored, wrinkly
skin, bulbous eyes and eight
stunning, sucker covered
tentacles. All of that is par
for the course with many
octopuses, but the largest
GPO gets the “G” in its name
from their enormous size — the
largest caught GPO recorded was 600
pounds.
As for the “P,” that comes from their habitat.
These creatures of the deep can be found around rocky
shores and tide pools along the western coast of North
America, from Alaska to southern California. They
creep along the ocean floor looking for their
next meal of crab, scallops, clams or other
crustaceans.
And while they look tough, these
octopuses actually have soft and flexible bodies,
which allow them to slide through extremely narrow
spaces. They can pack a punch however, using a venomous
parrot-like beak and the ability to eject ink into the water to
blind other animals. Perhaps more effective than those tools,
however, is how smart these cephalopods can be. Recent studies
have shown that they have the ability to use simple tools,
identify individuals, navigate mazes and access both long- and
short-term memories.
For hours and more information visit Aquarium.org
PHOTO BY: JEREMY BURKE

Please leave me be

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE
photo by Jeremy Burke

Give molting seal a wide berth
ast week, a young northern elephant seal showed
up at South Beach and took up transient residence
in the pathway to the ocean from the South Jetty
parking lot.
The pinnipeds are not unheard of on Lincoln County shores,
but they’re a much less common sight than their cousins,
harbor seals and sea lions. Elephant seals live most of their
lives in deeper waters offshore — they are extraordinary divers
— and they are more often seen near shore in areas where they
breed and birth in Mexico and California. But they also haul
out year round at Cape Arago near Coos Bay.
The South Beach visitor that was first spotted on Thursday has
relocated by dozens of yards several times since then.
The animal doesn’t seem to be having a good time. Passersby
encounter it mostly motionless in the sand, except for when it
raises its head for a guttural moan in protest of being disturbed,
and large patches of hair are missing all over its body.
Jim Rice, stranding coordinator for the Marine Mammal
Institute at Oregon State University’s Hatfield Marine Science
Center in Newport, said it’s normal behavior for what the seal
is currently going through — catastrophic molting.
Unlike most mammals, including other pinnipeds, Elephant
seals shed their fur and skin all at once annually during a oneto
two-week period.
“To accommodate the molt, they come out of the water, they
stop eating, and they basically look miserable for the duration
of the molting process,” Rice said. “But once they’re done
with it, they have a new coat of fur and new skin, and they
look a whole lot healthier. But it is a stressful period they go
through.”
And while the seal has chosen an inconvenient spot, Rice said
it’s important for the public to avoid disturbing it, and not
allow their pets to do so, either.
“It’s ironic, he or she — I haven’t had the chance to determine
the animal’s sex — really doesn’t want to be close to people.
Unfortunately, these animals don’t have a very good sense of
distancing. They come to shore where they feel like it,” Rice
said.
Signs have been placed along the path on the approach to the
WRITTEN BY KENNETH LIPP | PHOTOS BY: JEREMY BURKE

seal’s location warning of its presence and the need to respect
its privacy (“Keep at least 50 yards away,” the signs read.) The
Marine Mammal Protection Act prohibits harassment of
elephant seals, which the law defines as “acts that have the
potential to disturb a marine mammal or marine mammal
stock in the wild.” More importantly, Rice said, the South
Beach visitor is vulnerable to stress during an already stressful
period.
“They don’t have a great means of defense. They can’t flee
very easily. They will growl. This animal is quite alert and vocal
and does not like to be approached,” Rice said. “We definitely
want to minimize the amount of approaches that people have
to seals and sea lions, and elephant seals are no exception. The
molting process is a stressful period, and if they’re constantly
having to be vigilant for potential threats, that’s going to
increase their stress level and suppress their immune systems
to some degree, and it may make them more susceptible to
infections or complications of the molt itself.”
There’s also a risk of violent encounters between the seal and
pets — dog walkers in the area should be especially advised to
keep their animals on leash. “We’ve had dogs bite seals and
cause injuries, and seals can bite dogs and cause them injuries
and potentially spread diseases to them,” Rice said. “There’s a
risk of injury and infection when you’re encountering a wild
animal of any kind.”
Rice said he’s hopeful the seal will return to the water soon
— on Tuesday, it had moved several yards closer to the ocean
after days of incremental inland progress. He said it appears
to be a juvenile.
Northern elephant seals have a sandy brown colored coat with
no spots, differentiating them from harbor seals. Males can
grow to 12 feet in length and weigh over 4,000 pounds, while
females are smaller, approximately 9 feet long and about 900
pounds full grown. They range along the Pacific coast from
Mexico to Canada.

Photo taken of Whale Cover in Depoe Bay, Oregon by Jeremy Burke

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49

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