Oregon Coast Waves - 1.8

OC
W A V E S
THE MAGAZINE FOR THE OREGON COAST
VOL 1.8
MARCH 2021

LISTINGS & SALES are on our website!
Freddy Saxton
Broker Owner, e-PRO, CRS, GRI, C2EX
Tammy Gagne
Broker, ABR, CRIS
Tim Myrick
Broker, ABR, CRS, GRI
Bonnie Saxton
Broker Owner,CRB, CRS, GRI
K. Scarlett Kier
Broker, CRS, GRI
Barbara Le Pine
Broker
Arjen Sundman
Broker
Audra Powell
Broker, e-PRO, CRS, ABR, GRI
Wendy Becker
Broker
Levi Grove
Broker
Marilyn Grove
Broker
Tony Holly
Broker
Joan Davies
Broker
Our Brokers
are Honored
to be serving
Lincoln County
with
over 235 years
of combined
Real Estate
experience.
“Let our
Experience
be your
Advantage!”
Bridgette Boekhout
Broker
Randy Olsen
Broker
205 E. Olive Street • Newport, OR 97365
www.AdvantageRealEstate.com • 541-265-2200
Susan Taylor
Broker
Matt Murray
Broker, e-PRO, SRS, ABR

OC
W A V E S
Publisher
Jeremy Burke
Editor
Steve Card
Advertising Sales
Teresa Barnes
Kathy Wyatt
Natalie Lane
P.7
Gyro Guys re-opens in its
new location
P.10
Dungeness Crab - a little
about why it’s so great
P.15
The Kitchen Wild
Contributing Writers
News-Times Staff
Kenneth Lipp
Michael Heinbach
Katie Wiley
Photographers
Jeremy Burke
Casey Felton
About the Cover Shot
I needed something green for the cover and
really wanted and close up view of the iconic
moss covered trees of the Oregon Coast. One
of my favorite drives is up Hwy 34. There are
thousands of stunning trees along the Alsea
River plus a few surprises like a water spickett
that comes out of a rock featured on page 43.
. Photo by Jeremy Burke
P.18
A New must-see on Newport’s
Historic Bayfront
P.20
Remembering the past
P.22
Landslide in threatens
homes
P.29
P.30
P.34
oregoncoastwaves.com
What is Watermelon
Tourmaline?
Port Dock 5 gets an
overhaul.
Newport Discovery Zoo in
South Beach
Facebook
@OregonCoastWaves
Instagram
@oregoncoastwaves
All rights reserved. No part of this
publication may be reproduced without
the written permission from this publisher.
Photographs, graphics, and artwork are
the property of Newport Newspapers LLC
©2021 and J.burkephotos ©2021
Oregon Coast Waves 2021
P.36
P.44
P.49
A News-Times Publication
831 NE Avery Newport Or 97365
High school sports’ first
game of the season.
When Mother Nature shows
us her power
Dream Home of the Month

contents
PHOTO BY JEREMY BURKE
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

PHOTO BY: JEREMY BURKE
PHOTO BY JEREMY BURKE

Gyro Guys opens doors at new location
yro Guys Mediterranean Grill is back in business,
opening the doors of its new location at 912 N.
Coast Highway in Newport last ThursdayFeb. 25
to a flood of excited patrons.
Staff had so many customers clamoring for a taste of authentic
Middle Eastern food during its grand reopening Thursday
that the restaurant was filled to its reduced 25 percent capacity
and the parking lot was packed with people waiting for to-go
orders.
“It was very, very busy,” M.J. Jasm, staff member and nephew
of owner Mohamud Alshemary, said the next morning.
“People were excited to see us open back up. We ended up
pretty backed up, about an hour, but we’re excited to be back.
We should also be able to open back up to 50 percent capacity
this weekend, and that’s great news.”
The new location, previously home to Flip ’N Chick ’N, has
undergone extensive renovations over the last few months to
make ready for Gyro Guys reopening.
The restaurant now seats a maximum of 42 people with booths
and a bar, which is reduced by 50 percent currently to adhere
to COVID-19 restrictions. The new location provides ample
parking space, whether you’re picking up or dining in. It also
has restrooms and plenty of room to expand.
“We did a lot of work over here, and we’re glad to bring back
the taste of the Middle East here,” Alshemary said. He added
that the restaurant was too constrained at its previous location
on the Newport Bayfront, but the new building has opened up
a myriad of new possibilities of what it can bring to Newport.
“It was a small location, a much smaller place. Our customers
were complaining there was no parking lot. Even if they just
called in to pick up their food they couldn’t find a place to park
and come get it. There was nowhere for us to have a loading
and unloading zone,” Alshemary said.
With more space to work with, Alshemary plans to expand in
ways he couldn’t at the old spot on the Bayfront. He’s applied for
an alcohol license and, when approved, plans to apply for Oregon
lottery machines as well. Eventually, he plans to add a hookah
bar in the back and create an outdoor seating area to expand
the restaurant seating. Alshemary said he would also like to hold
events like weddings or birthday parties at the location.
“Most restaurants in the Newport area are seafood and are
working for the tourists. My restaurant is Mediterranean,
and we do kosher slaughter meat like lamb, beef and chicken.
Many other restaurants use regular oils, while we use olive oil,”
Alshemary said. “We’re here for locals and might be the only
ones serving Mediterranean food on the Oregon coast.”
The full menu will be returning and has been expanded
with things like kebabs, Mediterranean drinks, yogurt, ice
cream, Turkish coffee, tea and a menu of weekly specials. The
restaurants signature dish is still its lamb gyro, served as a
sandwich, over rice or with a salad.
WRITTEN BY MATHEW BROCK | PHOTOS BY JEREMY BURKE

“Our food is Greek and Mediterranean
food, 100 percent. We use olive oil
100 percent, most of our veggie stuff is
organic, and we have a vegetarian menu
that is 100 percent veggie,” Alshemary
said. “We serve lamb, beef and chicken
as well. We pay extra for kosher meat
because we care both for the animals
and the humans who eat.”
Alshemary and his family were
inspired to open a restaurant while
they were vacationing on the Oregon
coast. While visiting Newport, they
realized that the closest place with
Mediterranean food at the time was
an hour away in Corvallis.
Before they first opened in 2017,
Alshemary and his family had prior
experience serving Mediterranean from
food carts in Portland, their recipes
handed down through the family from
generation to generation.
Gyro Guy’s full menu can be found
online at gyroguysgrill.com and on its
official Facebook page. The restaurant is
open seven days a week, from 11 a.m.
to 9 p.m.

A little about Dungeness Crab
WHEN TO BUY
During the peak of the Dungeness crab harvest (December
to April) fresh whole-cooked crab are readily available at
supermarket seafood counters and specialty seafood markets
throughout the region. Prolonged winter storms will
occasionally disrupt the supply so it’s a good idea to keep
an eye on the weather when planning an important event or
function that features fresh Dungeness.
AVAILABILITY
Availability of live crab is best during the winter and spring
months. Although not as abundant, fresh cooked crab is still
available during the summer months thanks to the efforts
of those crabbers who fish right up to the season closure in
mid-August. Crabs tend to be weaker during the summer
molting period and do not ship or travel well. Modern freezing
technology has made a full complement of frozen market
forms accessible on a year round basis.
Retail prices typically are at their lowest during the winter
months when the harvest is in full swing and crabs are being
landed by the boat load. As production drops off, prices at both
the wholesale and retail levels tend to increase accordingly.
Many supermarkets feature Dungeness crab at attractive ad
prices in conjunction with major winter holidays, making this
an especially good time to purchase and enjoy crab.
WHAT TO BUY
Oregon Dungeness crab is available in a variety of fresh
and frozen market forms. As a center-of-the-plate entrée
or an exciting appetizer, it is guaranteed to please the most
discriminating shellfish lover.
For the purist, Live Dungeness is the best there is. Delivered
nationwide overnight, live crab offer that fresh off the boat
flavor that will satisfy the most sophisticated palate. Cooking
is easy and the dining experience, unparalleled.
Bright orange Whole-Cooks epitomize crab eating West Coast
crab feed style. Purchased fully cooked and ready-to-eat, cooked
crab must be cleaned (eviscerated) before serving. Often done
at the point-of-purchase, cleaning is simple and requires only a
sink and running water.
Frozen Sections, or clusters as they are commonly referred to,
are simply a cooked and cleaned crab, minus the back shell
and split in half. They require minimum preparation labor
and provide the ‘crack the shell’ experience that makes crab
eating just plain fun.
Labor-saving Picked Meat is usually sold as a mixture of whole
and broken leg meat, accompanied by the pure white body meat
from the shoulder area under the shell back. It is fully cooked
and ready to add its distinctive flavor to the chef’s favorite recipe.
Fry Legs refer to a special pack consisting of only whole leg
portions and are the gold standard of enjoying Dungeness
crab.
HANDLING
Live crab should be put into a well-aerated chilled-saltwater
tank (temp 45°-50° F.) as soon after arrival as possible. Immerse
slowly to facilitate gill function. Oregon Dungeness crab can
be kept with live lobster, but should be separated by a divider.
Fresh Whole-Cook Crab should be refrigerated at 33° to 35°,
preferably in ice. If stored in shipping box, drain melted ice
water so crabs aren’t submerged. Keep lid closed and avoid
contact with blowing air so crabs won’t dry out. Shelf life is
approximately 7 days.*
Picked Meat (fresh) should be kept on ice in a sealed container
and refrigerated at 33° to 35°, preferably in ice. Shelf life is
approximately 5-7 days. Frozen picked meat should be stored at
10°F or colder. Shelf life is approximately 6-9 months.
Frozen Whole-cooks, sections and single legs should be stored
at 10°F or colder. Allow adequate cold-air circulation. avoid
temperature fluctuation. Shelf life is approximately 9-12 months.
* shelf life is dependent on handling, temperature & other
variable conditions
THAWING
Release vacuum from vacuum-packed products before thawing.
Frozen product should be thawed slowly under refrigeration.
Thawing in warm water or at room temperature compromises
product quality. Large quantities can be thawed under a cold
water spray, but avoid total immersion in water. Try to thaw on
an as needed basis and keep chilled until use. Do not refreeze
crab.
QUALITY SPEC’S
Live Oregon Dungeness crabs should show signs of activity
INFORMATION COURTESY OF THE OREGON CRAB COMMISSION | PHOTOS BY: JEREMY BURKE

and should react to stimulation. Fresh whole-cooks should
have heft and not feel light. Shell (back) should be moist and
intact, legs and claws should be attached.
Frozen product forms should show no signs of discoloration
or freezer burn. To maintain maximum quality, good product
handling and inventory practices should be applied to fresh as
well as frozen market forms. All boxes should be dated when
received and a first in, first out program should be adhered to.
SERVING SUGGESTIONS
Chefs in the Pacific Northwest have developed a reputation for
their creative use of local ingredients from the bounty offered
up by both land and sea. Dishes featuring seasonal items,
picked and harvested at their peak, have become a trademark.
Oregon Dungeness figures prominently in this cuisine and is
found on the menus of the state’s finest restaurants. Sometimes
it’s straight from the shell, crab feed style, with fresh slaw and
crusty bread; or, as an ingredient accompanied with delicate
sauces made with fresh herbs and spices to enhance a pastabased
dish. The light, sweet flavor of Dungeness meat works
well in a traditional crab cake recipe. A crab cocktail comes
alive with a zesty Chipotle Sauce. Dungeness serves up equally
as an appetizer or an entrée, and lends itself to both down
home and white tablecloth cuisine.
Whole crab presentations can be accomplished with some
simple preparations before serving that make cracking, on
the plate, simple and fun. The cooked crab should be cleaned
(gills & viscera removed) and the shell back washed out before
placing back on the crab body. Preliminary cracking of the legs
will make the at the table experience that much easier. Bibs,
plenty of napkins and a shell bowl round out the setting and
allow diners to get through a Dungeness with dignity.
Sections provide the crab cracking experience and work well
when served in combination with another item, combo style.
They are a popular item at ‘seafood buffets’ where they can be
served chilled or warm, depending on customer preference.
TASTING NOTES
Color: opaque white crabmeat and bright red shell when
cooked
Texture: tender and delicately textured with the leg meat
slightly firmer.
Flavor: The meat of the Dungeness crab is sweet, mild and
might even present a slightly nutty taste.
Perfect serve: The simplest serve—boiled in salted water
and served straight from the shell with melted butter and
bread warm from the oven—cannot be beaten. You can also
switch the salted water with a flavourful, but not too heavy,
microbrewery beer, for a fragrant twist. Crab cakes, seasoned
simply with onions, garlic, paprika, parsley, salt and pepper,
are also a treat.
ALL PHOTOS TAKEN AT LOCAL OCEAN IN NEWPORT, OREGON BY JEREMY BURKE

Amy Plechaty
DORETTA SMITH
Licensed Real Estate Broker in the State of Oregon
SEE ALL MLS PROPERTIES
FOR SALE AT:
DORETTASMITH.COM
541-961-6688
Cell: 541-992-4469
whalecoveamy@gmail.com
www.littlewhalecove.com
Michael Kessinger
CAROL OWENS
Licensed Real Estate Broker in the State of Oregon
Cell 541-961-2697 • cowens@actionnet.net
OPEN 7 DAYS A WEEK
567 N Coast Hwy, Newport
541-265-8785
SEE ALL MLS PROPERTIES FOR SALE AT: MARTEKREALESTATE.COM
Cell: 541-992-4469
whalecoveamy@gmail.com
www.littlewhalecove.com
BERKSHIRE
HATHAWAY
HomeServices
Nicole Anderson
Northwest
Real Estate
SANDY GEORGE
Cell 541-961-1522
567 N Coast Hwy, Newport, OR 97365
SEE ALL MLS PROPERTIES FOR SALE: www.SandyGeorge.Net
Netarts Bay, OR
Mobile: 503-880-8034
– “Pam’s Homes by the Water” –
Pam Zielinski
www.PamZielinski.com
Cell: 541-992-4469
whalecoveamy@gmail.com
www.littlewhalecove.com

The Kitchen Wild
Manhattan Cockle Clam Chowder
Oregon has 360 miles of coastline, so
you’re never far from a clamming hole,
especially here on the central Oregon
coast.
Siletz Bay. Some of the highest density of
purple varnish clams in Oregon can be
found here, and with the limits of purple
varnish clams being 72 per person, this is
a great species to harvest for some pretty
spectacular clam-packed family dinners.
The Yaquina Bay, which offers the widest
variety of clams, from gapers, butters,
cockles, littlenecks, softshells and purple
varnish.
No matter where you’re located here on
the central Oregon coast, you’re never far
from harvesting a spectacular dinner —
all you have to do is go out and dig it up.
Be sure to always check with ODFW
for licensing requirements and shellfish
regulations.
Ingredients:
8 pieces of bacon, chopped. Reserve
approximately 2 pieces for topping
chowder
1 tablespoon bacon fat reserved
2 limits of cockle clams (40 cockles),
cleaned and chopped
1 yellow onion
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
3 medium red potatoes, cubed or large
julienne.
28 oz. can San Mariano tomatoes,
crushed or blended
2 cups chicken stock
2 tablespoons fresh parsley. Reserve 1
tablespoon for garnish
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon Johnny’s seasoning salt
Salt and pepper to taste
Directions:
Heat a large pot over medium heat. Add
the bacon and cook, stirring occasionally,
until crisp.
Remove bacon from pot, reserving 1
tablespoon of bacon fat and drain on
paper towels.
Add onions, carrots and celery to the pot
with reserved bacon fat. Cook, stirring
occasionally, for 8-10 minutes or until
vegetables are tender.
Add the garlic and cook for 30 seconds.
Add chicken stock, thyme, bay leaf,
Johnny’s seasoning salt, whole can of San
Marzano tomatoes, and potatoes in the
pot. Stir to combine. Bring to a simmer.
Simmer for 15 minutes or until potatoes
are tender.
Stir in clams, reserved bacon and fresh
parsley. Simmer for 5 more minutes.
Season soup with salt and pepper to
taste. Serve, top with extra bacon and
parsley and enjoy!
15
PHOTOS AND STORY BY KATIE WILEY

Ahi Poke
tastes so delicious. It’s another great dish to introduce to friends
and family, opening up another doorway to the idyllic islands of
Hawaii.
Ahi Poke
Ingredients
Ahi Tuna steak (cube)
White or Brown rice
Cilantro
Green onion
Edamame
Cucumber
Avocado
Panko
Spicy Mayo (mayo + sriracha)
Optional:
Masago
Red Onion
Red Cabbage
Pineapple
Mandarin Oranges
Poke is a newer dish, at least on the Mainland, and one that
everyone can enjoy because it can be uniquely personalized
depending on one’s preferences.
Sauce:
Sesame Oil
Garlic
Soy Sauce
Chili Flakes
We first experienced Poke in Hawaii — when we lived on the
North Shore of Oahu we ate it almost every day. It’s so fresh and
healthy that it can become an everyday meal.
Poke bowls are similar to Acai bowls in the sense that they
can all start off with similar bases, but what is added on top is
completely up to whomever is eating it. The great thing about
Poke is that there is virtually no way to mess it up — it always
WRITTEN BY: CELESTE MCENTEE | PHOTO BY JEREMY BURKE

Butterfly wings incased in glass make the
perfect necklace. Photo by Jeremy Burke

Something new for Newport’s Bayfront
randy Cochran, of Albuquerque, N.M., and her
mother, Becky Fogo, of Newport, were waiting outside
Monica Ziegler’s latest enterprise, a unique shopping
experience at 818 SW Bay Blvd.
“We really like her other store,” Cochran said of Ziegler’s
Bohemian Candle a few blocks away at 342 SW Bay Blvd. “This
one is probably going to be just as awesome.”
“We got a little sneak peak. It’s incredible,” said Fogo. “Curiosities
and apothecary sums it up pretty well.”
Ziegler created a buzz, generating excitement and interest in
Femme Fatale long before opening her doors, posting intriguing
photos of specimens, antique photos, even a medical wax
moulage (a medical teaching tool dating to the early 1800s) on
social media. Before opening, the store’s Facebook page had
nearly 600 followers. The shop was making sales just minutes
after opening the doors.
“A femme fatale, sometimes called a man eater or vamp, is a stock
character of a mysterious and seductive woman whose charms
ensnare her lovers, often leading them into compromising,
dangerous and deadly situations. She is an archetype of literature
and art,” Ziegler explained on Facebook. “Femme Fatale
Curiosities and Apothecary is inspired by the practices of the
19th century. Femme Fatale is about embracing the light with
the dark. The lure as you enter her space arouses your desire to
explore the depths of her walls. Diving deeper, she takes you on
a journey through the beauty of life and the darkness of death.
She is a little shop of old and new for lovers of the curious and
macabre.”
“This is a shop of oddities and curiosities, and it’s an apothecary,
as well. We actually make all our products,” Ziegler said. “Now we
have a place where we can create,” she said, indicating the large
manufacturing space where her husband was working.
“We’re hoping to eventually open it up to serving herbal teas, but
that’s on hold until COVID-19 is complete. We’re going to have
organic herbs.” Ziegler indicated that hand sanitizer has been
a big seller. “We’re completely out,” she said, because she can’t
source the alcohol she needs.
“I love your store,” called out Sharon Hernandez, who was
visiting from Albany.
“I’m pretty much a professional shopper,” said Kelly Grady, who
was visiting from Denver. “I found a ton of things I’ve never seen
before.”
PHOTOS BY JEREMY BURKE
19

PHOTO BY JEREMY BURKE
Remembering t

he Past
YAQUINA CITY
ith the coming of the railroad, Yaquina
City (four miles east of Newport) boomed.
Originally, the railroad was to travel to
Newport, but that city refused to sell the land necessary for a
roundhouse and warehouses. As a result, the buildings were
placed on land the railroad already owned. In addition to serving
the trains, Yaquina City had a school, a church, a hotel, sawmill,
three salmon canneries, the only bank in the county other than
Corvallis, a shipyard, custom house, telegraph office and docks
for handling freight. The railroad tracks ran through the middle
of what was Main Street, leaving little doubt that this town owed
its existence to the railroad. A picture taken in 1938 shows a cow
walking up a deserted street with a neglected-looking section of
track next to it. The buildings are already starting to collapse.
The tracks would soon be torn up, and Yaquina City would
become a ghost town. The boom on the bay had moved down to
Newport or up to Toledo.
ANIMAL MEDICAL CARE OF NEWPORT
COMPLETE MEDICAL CARE
Family Pets • Farm • Exotic • Surgery
Dentistry • Laser • Endoscopy
Hours
M-F 8am to 6pm • Sat 8am to 3pm
Eric N. Brown - DVM
Steen E. Smith - DVM
www.animalmedicalcarenewport.com
541-265-6671
AWARD-WINNING BEER
WOLFTREEBREWERY.COM
162 NE 10th St.,
Newport, OR 97365
VISIT OUR RESTAURANT & TASTING ROOM IN NEWPORT
TISH EPPERSON
FROM WIKIPEID
In the late 19th century, Yaquina City was the western terminus
of the Oregon Pacific Railroad, linking the harbor there to
Corvallisand Albany. Thomas Egenton Hogg, the rail line’s
chief promoter, and his Eastern financial backers believed that
a steamship–railroad combination using Yaquina Bay could
compete successfully with the usual Columbia River route to
Portland. The first train moved over the line in 1885, making
connections at Yaquina City with a steamer to San Francisco.
However, the Yaquina–Albany line and a partly completed
extension from Albany toward the Cascade Range, became too
expensive to continue. After the Oregon Pacific failed financially,
it fell into receivership and went through 17 years of financial
and legal complications before becoming a branch line of the
Southern Pacific in 1907.
Crow’s Nest Studio & Gallery
toledo, oregon
21

Homes threatened by seawall collapse
arly Saturday Feb. 27 morning, several Lincoln
Beach residents awoke to find a seawall on Lincoln
Avenue had collapsed from erosion, dozens of its 35-
foot tall concrete pilings breaking free and tumbling onto the
beach below by Monday afternoon.
Richard Grant owns the property where the wall was installed,
and his house there was most affected — the collapse leaving the
living room dangling slightly off the side of the cliff. Houses on
either side are also endangered, with precious few feet between
them and the newly eroded cliffside.
Grant is now looking for a “Band-Aid” solution so he can
figure out a long-term plan on how to save his property, but
according to county officials, there likely isn’t much to be
done because of Oregon Goal 18 restrictions, which prevent
installation of shore armoring structures like riprap or seawalls
for any property that began development after Jan. 1, 1977.
Goal 18 is one of many plans developed by the Oregon State
Department of Land Conservation and Development and
specifically applies to beach and dune land. Decades ago,
studies found beach armoring like riprap was causing widereaching
environmental impacts and in many cases was directly
responsible for shrinking beaches, so a ban was enacted for
property developed after a certain date.
According to Lincoln County Department of Planning &
Development Director Onno Husing, the county can’t legally
permit Grant to put up riprap or another type of beach
armoring construction due to Goal 18, even in light of the
collapse.
Grant is also responsible for cleaning up the collapsed wall
because any structure that falls onto the beach is the property
owner’s responsibility to dispose of, according to Jay Sennewald,
ocean shores coordinator for the Oregon State Parks and
Recreation Department.
Husing noted that the collapsed wall was technically
unpermitted as soon as it was exposed to the beach, and it
would have been within the Oregon State Parks power to have
it taken down prior to the collapse. Such constructions are
common on properties denied beach armoring due to Goal
18 restrictions. They exploit a workaround stemming from the
fact the county cannot stop property owners from building
them unless or until they are exposed to the beach, at which
point state parks can step in and have it taken down.
Situations like Grant’s aren’t uncommon in the Gleneden
22
WRITTEN BY MATHEW BROCK | PHOTOS BY JEREMY BURKE

Beach area, and the disaster punctuates a topic the county has
been preparing to discuss publicly soon. Husing said many
local properties are facing imminent danger from erosion, and
their one lifeline would be for the county to pursue Goal 18
exceptions, which would be no small feat. Talks would take
time and, even if approved by the state, could still be challenged
by environmental groups.
Grant has battled with Goal 18 restrictions for the last 30
years as he’s tried to get approval to put riprap onto the beach
below his property several times. He claims that via written
correspondence between him, the county and state, he was
assured he’d be eligible before he even purchased the property
in 1991.
Grant said for the first 14 years he owned the property, he
repeatedly applied for riprap and was told he was eligible, but
there needed to be an imminent threat to his property. In
2005, when signs of erosion became more clear and something
needed to be done, Grant said he was told by the county there
was a mistake and he had never actually been eligible. With few
other options, he installed the pilings instead, which showed
signs of erosion over the next 16 years before finally collapsing
last weekend.
“I’ve been here 30 years as of Feb. 13. We got permission with
the county to do riprap before we bought the house and did
probably more due diligence with it then any other piece of
property we’ve bought,” Grant said. “We got county and state
approval in writing that said we could have riprap for those 14
years and the only reason we couldn’t have it at the time was
because the house wasn’t in imminent danger. It made sense to
me. They didn’t want more rocks on the beach for no reason.
Then 14 years later, they decided, ‘Oh, well, we’re wrong.’ They
said they made a mistake and shouldn’t have allowed it.”
Husing said after reviewing saved correspondence between
Grant and the county, there is no clear indication that Grant
would have ever been eligible for riprap. However, Husing
noted that during the early 1990s, when Grant built the house,
there was less clarity about how Goal 18 would be applied
and enforced, so it’s possible he cold have slipped through the
cracks.
Husing said the county is open to working with Grant and his
attorney to find a viable, legal solution and hopefully save his
property by doing so, but as of right now, he said there’s no
legal option the county is aware of aside from the upcoming
talks about potential Goal 18 exceptions. It’ll be up to Grant to
provide a viable legal avenue, if it exists.
23

Delivered to
your mailbox
OC
OC
W A V E S THE MAGAZINE FOR THE OREGON COAST
W A V E S THE MAGAZINE FOR THE OREGON COAST
WE
SHIP!
OPEN
7 DAYS
Name
Address
VOL 1.1
JULY/AUG 2020
VOL 1.2
SEPTEMBER 2020
Only $30.00
1-year (12 issues)
Regular price $49.99
Subscribe today and discover the best of the Oregon Coast.
Payment Enclosed
Bill Me (Email Required)
*please make payments payable to Newport News-Times
City State Zip
Email
Make checks payable to the Newport News-Times.
Send payment to PO Box 965 Newport, Oregon 97365.
OC
W A V E S
THE MAGAZINE FOR THE OREGON COAST
OC
W A V E S
VOL 1.3
OCTOBER 2020
Phone
OC
W A V E S
THE MAGAZINE FOR THE OREGON COAST
VOL 1.4
NOVEMBER 2020
THE MAGAZINE FOR THE OREGON COAST
VOL 1.5
DECEMBER 2020
SOUTH BEACH
GROCERY
BEER & WINE
OREGON LOTTERY
KENO & SCRATCH-OFFS
SANDWICHES
CHILI CHEESE DOGS
WRAPS • COFFEE
CRAB RINGS FOR RENT
CRAB BAIT
1/2 MILE SOUTH OF THE BRIDGE
3650 South Coast Highway
South Beach • 541-867-7141
FREE
CUP OF CHOWDER
WITH PURCHASE OF FISH & CHIPS
SOUTH BEACH
FISH MARKET
FRESH WILD SALMON
SMOKED SALMON
SMOKED TUNA
STEAMERS • OYSTERS
SCALLOPS • SHRIMP
PRAWNS
LIVE CRAB
FRESH FISH & CHIPS
WWW.SOUTHBEACHFISHMARKET.COM
3640 South Coast Highway
South Beach • 541-867-6800

Tides Tables
National Oceanic and
Atmospheric Administration
Low High
March 1
7:28 a.m. / 1.2 1:35 a.m. / 8.6
7:45 p.m. / 0.1 1:32 p.m. / 8.6
March 2
8:19 a.m. / 0.8 2:10 a.m. / 8.9
8:23 p.m. / 0.9 2:25 p.m. / 8.0
March 3
9:14 a.m. / 0.5 2:47 a.m. / 9.0
9:04 p.m. / 1.8 3:25 p.m. / 7.2
March 4
10:15 a.m. / 0.4 3:29 a.m. / 9.1
9:51 p.m. / 2.7 4:36 p.m. / 6.5
March 5
11:24 a.m. / 0.4 4:17 a.m. / 8.9
10:49 p.m. / 3.4 6:01 p.m. / 6.1
March 6
5:15 a.m. / 8.7
12:39 p.m. / 0.3 7:37 p.m. / 6.0
March 7
12:06 a.m. / 3.9 6:24 a.m. / 8.4
Su 01:54 p.m. / 0.1 8:59 p.m. / 6.3
March 8
1:35 a.m. / 4.0 7:38 a.m. / 8.3
2:59 p.m. / -0.2 9:58 p.m. / 6.7
March 9
2:52 a.m. / 3.7 8:48 a.m. / 8.4
3:54 p.m. / -0.4 10:43 p.m. / 7.1
March 10
3:53 a.m. / 3.2 9:47 a.m. / 8.5
4:40 p.m. / -0.5 11:21 p.m. / 7.4
March 11
4:43 a.m. / 2.7 10:39 a.m. / 8.6
5:20 p.m. / -0.5 11:53 p.m. / 7.7
March 12
5:27 a.m. / 2.2
5:55 p.m. / -0.3 11:25 a.m. / 8.5
March 13
6:07 a.m. / 1.7 12:23 a.m. / 7.9
6:28 p.m. / 0.1 12:07 p.m. / 8.3
March 14
7:45 a.m. / 1.4 12:51 a.m. / 8.0
7:58 p.m. / 0.6 1:47 p.m. / 7.9
March 15
8:22 a.m. / 1.2 2:18 a.m. / 8.1
8:27 p.m. / 1.1 2:28 p.m. / 7.5
March 16
9:00 a.m. / 1.0 2:44 a.m. / 8.1
8:55 p.m. / 1.8 3:10 p.m. / 7.1
March 17
9:39 a.m. / 1.0 3:11 a.m. / 8.0
9:24 p.m. / 2.4 3:55 p.m. / 6.6
March 18
10:22 a.m. / 1.0 3:39 a.m. / 7.8
9:55 p.m. / 3.1 4:46 p.m. / 6.0
March 19
11:12 a.m. / 1.1 4:10 a.m. / 7.6
10:31 p.m. / 3.6 5:49 p.m. / 5.6
March 20
12:12 p.m. 1.2 4:49 a.m. / 7.4
11:20 p.m. / 4.1 7:12 p.m. / 5.4
March 21
5:39 a.m. / 7.2
1:22 p.m. / 1.2 8:46 p.m. / 5.4
Low High Low High
March 22
12:37 a.m. / 4.3 6:47 a.m. / 7.1
2:32 p.m. / 0.9 9:54 p.m. / 5.7
March 23
2:10 a.m. / 4.3 8:03 a.m. / 7.1
3:32 p.m. / 0.5 10:38 p.m. / 6.1
March 24
3:23 a.m. / 3.9 9:12 a.m. / 7.5
4:21 p.m. / 0.1 11:12 p.m. / 6.5
March 25
4:20 a.m. 3.2 10:12 a.m. / 7.9
5:04 p.m. -0.3 11:43 p.m. / 7.1
March 26
5:08 a.m. / 2.5
5:43 p.m. / -0.5 11:06 a.m. / 8.2
March 27
5:54 a.m. / 1.6 12:14 a.m. / 7.6
6:21 p.m. / -0.4 11:57 a.m. / 8.5
March 28
6:39 a.m. / 0.7 12:45 a.m. / 8.2
6:58 p.m. / -0.2 12:47 p.m. / 8.6
March 29
7:25 a.m. / 0.0 1:17 a.m. / 8.7
7:36 p.m. / 0.3 1:38 p.m. / 8.4
March 30
8:12 a.m. / -0.6 1:51 a.m. / 9.1
8:15 p.m. / 1.0 2:31 p.m. / 8.1
March 31
9:02 a.m. / -0.9 2:28 a.m. / 9.3
8:57 p.m. / 1.8 3:27 p.m. / 7.5
April 1
9:56 a.m. / -0.9 3:08 a.m. / 9.3
9:42 p.m. / 2.5 4:29 p.m. / 7.0
April 2
10:55 a.m. / -0.8 3:53 a.m. / 9.0
10:36 p.m. / 3.2 5:40 p.m. / 6.5
April 3
12:01 p.m. / -0.5 4:45 a.m. / 8.6
11:45 p.m. / 3.7 7:02 p.m. / 6.2
April 4
5:49 a.m. / 8.0
1:14 p.m. / -0.2 8:26 p.m. / 6.2
April 5
1:14 a.m. / 3.8 7:07 a.m. / 7.5
2:27 p.m. / -0.1 9:35 p.m. / 6.5
April 6
2:43 a.m. / 3.5 8:28 a.m. / 7.3
3:32 p.m. / -0.1 10:28 p.m. / 6.8
April 7
3:54 a.m. / 3.0 9:41 a.m. / 7.3
4:25 p.m. / 0.0 11:09 p.m. / 7.2
April 8
4:49 a.m. / 2.3 10:41 a.m. / 7.3
5:09 p.m. / 0.1 11:43 p.m. / 7.4
April 9
5:34 a.m. / 1.7 11:32 a.m. / 7.4
5:47 p.m. / 0.3
April 10
6:14 a.m. / 1.1 12:12 a.m. / 7.7
6:20 p.m. / 0.7 12:17 p.m. / 7.3
April 11
6:50 a.m. / 0.6 12:39 a.m. / 7.9
6:51 p.m. / 1.1 12:59 p.m. / 7.2
April 12
7:25 a.m. / 0.3 1:04 a.m. / 8.0
7:20 p.m. / 1.6 1:40 p.m. / 7.1
April 13
7:59 a.m. / 0.0 1:29 a.m. / 8.1
7:49 p.m. / 2.1 2:20 p.m. / 6.9
April 14
8:33 a.m. / -0.1 1:54 a.m. 8.1
8:19 p.m. / 2.6 3:02 p.m. 6.6
April 15
9:10 a.m. / -0.1 2:21 a.m. / 8.0
8:50 p.m. / 3.0 3:46 p.m. / 6.3
April 16
9:50 a.m. / 0.1 2:49 a.m. / 7.8
9:23 p.m. / 3.5 4:37 p.m. / 6.0
April 17
10:36 a.m. / 0.3 3:22 a.m. / 7.5
10:04 p.m. / 3.8 5:36 p.m. / 5.7
April 18
11:30 a.m. / 0.4 4:01 a.m. / 7.2
11:00 p.m. / 4.1 6:48 p.m. / 5.5
April 19
4:53 a.m. / 6.9
12:32 p.m. / 0.5 8:02 p.m. / 5.6
April 20
12:21 a.m. / 4.1 6:02 a.m. / 6.6
1:38 p.m. / 0.5 9:00 p.m. / 5.9
April 21
1:50 a.m. / 3.9 7:23 a.m. / 6.6
2:38 p.m. / 0.3 9:43 p.m. / 6.3
April 22
3:02 a.m. / 3.2 8:41 a.m. / 6.7
3:30 p.m. / 0.1 10:18 p.m. / 6.8
April 23
3:59 a.m. / 2.4 9:49 a.m. / 7.0
4:17 p.m. / 0.1 10:51 p.m. / 7.5
April 24
4:49 a.m. / 1.3 10:49 a.m. / 7.3
5:00 p.m. / 0.2 11:24 p.m. / 8.2
April 25
5:36 a.m. / 0.3 11:46 a.m. / 7.6
5:41 p.m. / 0.5 11:58 p.m. / 8.8
April 26
6:23 a.m. -0.7
6:22 p.m. 0.9 12:41 p.m. / 7.7
April 27
7:09 a.m. / -1.5 12:34 a.m. / 9.3
7:04 p.m. / 1.4 1:36 p.m. / 7.7
April 28
7:57 a.m. / -2.0 1:12 a.m. / 9.6
7:48 p.m. / 2.0 2:31 p.m. / 7.5
April 29
8:47 a.m. / -2.1 1:53 a.m. / 9.7
8:35 p.m. / 2.5 3:28 p.m. / 7.2
April 30
9:40 a.m. / -1.9 2:37 a.m. / 9.4
9:28 p.m. / 3.0 4:30 p.m. / 6.9
25

PHOTO BY JEREMY BURKE - @J.BURKEPHOTOS ©2021

PHOTO BY JEREMY BURKE ©2021 J.BURKEPHOTOS

SJ Custom Jewelers
WHAT ARE WATERMELON TOURMALINES?
ll gems in the tourmaline family are mixed crystals
of aluminium boron silicate that also contain
elements such as iron, manganese, sodium,
lithium, or potassium. While tourmaline was
first discovered in Brazil in the 16th century, the green crystals
were initially confused with emerald. It was not until the 19th
century that the gem was classified as tourmaline.
Gemmologists now divide tourmalines into 11 different species
depending on their properties and chemical composition.
Elbaite is the name given to the most colorful members of
the tourmaline mineral family. The red or pink tourmalines
known as rubellites, the blue variety called indicolite and the
coveted Paraiba tourmaline are all Elbaites, as is the multicoloured
watermelon tourmaline.
The term tourmaline was derived from the Singhalese phrase
tura mali, meaning “stone mixed with vibrant colors”, and
the watermelon prefix refers to the unique color combination
that resembles the fruit of the same name. With a Moh’s scale
hardness of 7-7.5, the watermelon tourmaline is a relatively
durable stone for jewelry while its distinctive and eye-catching
colors mark it out as a favorite with designers.
For more information visit Styx, Stones N’ Bones 160 W 2nd St,
Yachats, OR | 541-653-3548
Resort, Restaurant & lounge
BREAKFAST 8am-11:30am
DINNER 5pm-9pm
LOUNGE 3pm-9pm
SJ Custom Jewelers, 316 NW Coast St, Newport, OR
M-F 10a-6p Sat 11a-5 Closed Sunday | 541-272-5300
sjcustomjewelers.com
PHOTOS BY JEREMY BURKE
1555 Highway 101 N., Yachats, Oregon 97394
adoberesort.com
541-547-5820

watermelon tourmaline
This watermelon tourmaline was
photographed at Styx, Stones n’ Bones in Yachats
PHOTO BY JEREMY BURKE

31

32

By KENNETH LIPP
Pier replacement an investment in the
future of Newport’s fishing industry
he more than 50-year-old deck of the Port Dock
5 pier has been removed from its aging creosote
pilings, and soon fisherman will once again be
able to drive their vehicles right up to the gangway
of the most active dock in the commercial marina.
Work to replace the bridge to shore for 80 commercial
vessels at the Port of Newport began at the end of January
with the installation of new steel pilings on either side of
the old posts, each driven about 48 feet below the sea floor.
The western row of pilings currently supports a temporary
walkway so fishermen and casual visitors alike can reach the
floating docks.
The pier is also the route for utilities vessels need to keep
working — fuel lines, electricity, potable and firefighting
water, and more.
Vehicle access to the dock has been restricted for many
years due to the pier’s deterioration condition. Aaron
Bretz, director of operations for the port, authored a white
paper on the pier’s condition when the port began seeking
funding to replace it several years ago.
“The Port Dock 5 Pier was built in the mid 1960s on
creosote pilings as a bridge to the floating Port Dock 5
complex,” Bretz wrote. “It underwent a renovation of the
superstructure in the early 1990s, but the pilings have
exceeded their lifespan and are failing.”
The last week of February, workers removed the old wooden
decking, detaching and removing section by section
with a crane, which lifted pieces to a waiting barge. The
deck sections were then transported to the International
Terminal for full dismantling.
and gangway float and install upgraded electrical service
with higher amperages available to vessels. The port expects
the new pier will open in May.
The improved structure will not just offer improved services
to existing vessels, which support 300 jobs, but also “set
the stage for reconfiguration and growth in the commercial
marina in the coming years,” Bretz wrote in his white paper.
The operations director noted that the port had forgone
tens of thousands of dollars in moorage fees, which might
represent dozens of jobs, because the commercial marina is
110 percent full and must turn away new moorage holders.
The improved structure will allow the port to build larger
moorage spaces when it replaces the floating docks, Bretz
wrote, accommodating new businesses.
“As fishing vessels have continually grown in size, more
and more businesses have sought to come to the Port of
Newport due to the robust support network that exists in
the maritime industry in Yaquina Bay,” Bretz wrote. “The
Port Dock 5 Pier replacement is a gateway project to the
marina of the future that has the potential to add more
businesses and jobs to the region.”
Advanced American Construction, of Portland, was
awarded the $2.1 million construction contract in January.
The full budget for the replacement is $2.4 million,
including project management and engineering, half of
which is paid through a grant from the U.S. Department of
Commerce Economic Development Administration.
Port Dock 5 is located on Newport’s Historic Bayfront
across from the Pacific Maritime Heritage Center.
The old pilings still must be removed, and workers will have
to wait about a month for fabrication before installing new
concrete decking in April. They’ll also replace the gangway
WRITTEN BY KENNETH LIPP | PHOTOS BY: JEREMY BURKE
33

Zoo offers hands-on experiences with exotic animals
hey’re unlikely stable mates: a pygmy goat, a silky
chicken, a couple of llamas, a few pigs, an emu and a
dog. A trio of kangaroos share an enclosure nearby.
The stable itself is unconventional — a large part of
a 7,000-square-foot former banquet hall at Aquarium Village
in South Beach. A pair of macaws walk along the fence; other
birds are perched up high in the rafters.
“My family has always had animals,” said Blaine Brown,
founder of Newport Discovery Zoo, an animal sanctuary
offering up-close encounters with threatened and endangered
animals, animals you are likely to only encounter in zoos.
His grandfather imported animals for zoos, Brown explained.
Brown owned pet stores in Spokane, Wash., before selling
them when he came to the coast to care for his grandfather.
“I thought about a pet store, but people just don’t know how
to take care of stuff,” he said. Instead of providing animals,
why not set something up where people could come visit these
animals and learn about them, he thought.
He pointed out that alligators are illegal in all the western
states, but people still seem to find ways to acquire them as pets.
When alligators are confiscated, they are usually destroyed,
Brown said. In addition to a pair of alligators, Brown said the
zoo is home to a Nile crocodile, as well.
Working with state agencies in Oregon and Washington, the
U.S. Department of Agriculture, the U.S. Department of Fish
and Wildlife and Washington Exotic Animal Rescue, the zoo
provides a home for animals that would otherwise be destroyed,
educating the pubic on the often rarely seen animals, Brown
said. The zoo works with Oregon Reptile Man, who usually
takes animals on visits to schools and libraries but is currently
doing online education.
The zoo has two Nile monitors, an African version of a
Komodo dragon. “They’ll rip your arm. They don’t make good
pets. People don’t comprehend how big they get, what their
needs are, what they’re going to eat,” Brown said
Some current residents at the Zoo are: alpacas, six-banded
armadillos, kinkaju, poison dart frogs, fennec foxes, tortoises,
African crested porcupine, Agouti, rattlesnakes, geckos,
cobras, chameleons, tarantulas, fruit-dove, ducks and rainbow
lorikeet.
“Resident critters come and go as they move on to other zoo,
sanctuaries, become a part of important breeding programs,
etc.”
The zoo is offering admission by appointment only at this
time. Appointments can be made on their Facebook page or
by phone at 541-961-6371. The zoo is located at 3101 SE Ferry
Slip Road, South Beach
Above: Baby Emu
PHOTOS BY JEREMY BURKE

PHOTO BY: JEREMY BURKE 37

Prep contests hit ground running
WRITTEN BY MICHAEL HEINBACH | PHOTOS BY JEREMY BURKE
igh school athletes from throughout Lincoln
County returned to the high school athletic fields
for interscholastic competition for the first time in
nearly a year earlier this week, with a handful of of soccer and
volleyball matches.
On Tuesday, March 2, local Season 2 prep competitions began
in earnest as the Eddyville Charter volleyball team downed
Siletz Valley in three sets in an all-Lincoln County School
District match. Also on Tuesday, the Taft boys’ soccer team
earned a hard-fought 2-2 draw while playing up a division at 4A
Tillamook.
Things really got cooking Wednesday when LCSD schools faced
off in girls and boys soccer as well as on the volleyball courts.
The Taft soccer teams traveled to face Newport, and the Cubs
girls posted a comeback 2-1 victory, before the Tiger boys rallied
to earn a 4-2 road win.
Tuesday on the area volleyball courts, Taft scored a four-set
victory home defeat of Waldport, and Newport bested Toledo
in three games.

Late last week, the Lincoln County School District issued a news
release clarifying its policies for game and match attendance for
spectators and the media.
“Although we will begin to evaluate spectator attendance, we
are not adding spectators beyond Senior Nights to our events
just yet,” the March 2 release reads. “We understand that our
County Risk Metrics allows for up to 300 spectators outdoors
and 50% capacity indoors, however, LCSD coaches, staff,
and student-athletes need time to develop safe and equitable
spectator procedures and re-evaluate current game management
practices, supervision expectations, and processes under this
new guidance. We know families are excited to watch their
student-athletes play and will try to have streaming options
available as often as possible.”
The school district additionally announced that media members
will not be issued game passes until March 29 at the earliest,
provided Lincoln County remains in the state’s COVID-19
lower-risk category.
Spectators will be permitted to attend one LCSD senior night
event through March 28. Those with the intention of attending
a senior night contest will be on a pre-approved list prior to the
day of the game, and each senior participating will be allowed
eight family members in attendance.
Should the county remain in the lower-risk category after March
28, all LCSD participating athletes will receive two guest passes
for in-district contests, whether at home or on the road. Until
media passes are issued, the school district is responsible for

eporting game and match results to
media outlets for publication.
Action was scheduled to continue
Thursday, with the Newport and Taft
boys soccer team meeting in Lincoln
City, and the Siletz Valley volleyball team
hosting Eddyville Charter. Final results
of those contests were unavailable as of
the News-Times’ deadline.
On Saturday, the cross country teams
from Taft, Toledo, Newport, Waldport
and Sweet Home compete at the Toledo
Olalla Valley Golf Course meet and the
Eddyville Charter football team travels to
face Siletz Valley.
High school sports schedules are subject
to changes with little notice due to
pandemic-prevention protocols and
other factors. For the latest information
concerning prep sports schedules, visit
the Oregon School Activity Association
website at osaa.org, and click on the
“Season 2” prompt.

Fresh Water Rock
Fed by a nearby freshwater spring on
Hwy 34 near Waldport.
Photo by Jeremy Burke

OREGON COAST DREAM HOME
4950 MEADOWOOD LANE
NETARTS BAY, OR
EVERLASTING ultracontemporary oceanview estate on
2.74 acres near pristine Netarts Bay and Meadowood’s private
lake, built for the ages with concrete ICF construction. Main
house is 5432 square feet including 5 bdrms, family room and
Grand Theater with fixed 100” professional projection screen.
Treat your feet with hydronically heated floors. The Chef’s
Dream kitchen is like a theater with a quartz cooking island
featuring 6 burner range and bar seating for 8. Subzero glass
front frig plus matching freezer, 2 sinks, walk-in pantry with
2nd refrigerator. Your cars will love the immaculate attached
double garage plus detached 1000 sq ft shop/Carriage House
with unfinished studio on upper level. Upscale neighborhood
with 35 acre commons including private lake & nature trail
to Netarts Bay. Custom design automatic steel & stone entry
gate forms an impressive entrance
to this idyllic private setting.
DETAILS
Bedrooms: 5
Bathrooms: 3.5
Est. Square Feet 5,324
Listing # 21-29
$1,600,000
Pamela Zielinski, Principal Broker, CRS
Berkshire Hathaway Home
Services NW Real Estate
1355 Phelps St #3, POB 193 Netarts, OR
503-906-4903 Office Direct

When the Ocean sh

ows us her power
Shore Acres photo by guest photographer Steven Michael of Coos Bay.

OREGON COAST DREAM HOME
5916 SW CUPOLA DR
NEWPORT, OR
Luxury oceanfront living at it’s finest. Spacious 3 bedroom
condo with stunning ocean and beach views from both levels.
Featuring direct beach access directly behind the complex, the
sand is just feet away. Offered fully furnished and move in
ready, with wonderful community amenities including indoor
and outdoor tennis courts, pool, hot tub, saunas, fitness room
and clubhouse. Prime upper end location provides some of
the best views in the complex. Plenty of storage and detached
garage to keep the car out of the
weather.
Bedrooms 3
Bathrooms 3.00
Square Footage 2,243
Acres 0.00
$725,000
Year Built 1999
# of Garages 1
View Ocean
Waterfront Yes
MLS # 21-352 THIS PROPERTY BROUGHT TO YOU BY
205 E Olive St, Newport, OR
(541) 265-2200
advantagerealestate.com
49

YAQUINA RIVER
MUSEUM OF ART
Bring your home and car
insurance under the same roof.
If you insure both your auto and home with me, I can
make sure you have the proper coverage and save
you up to 15% with our Multi-Policy Discount.
Call me today to see if you qualify.
Amount and availability of discounts vary by state.
Auto and Home insurance policies issued by COUNTRY Mutual Insurance
Company ® , COUNTRY Preferred Insurance Company ® or
COUNTRY Casualty Insurance Company ® , Bloomington, IL.
0819-503HC-26979-11/11/2020
Travis Luttmer
Agent
Albany, OR 97321
(541)757-0326
TOLEDO ARTS DISTRICT
YAQUINARIVERMUSEUMOFART.ORG
TOLEDO ARTS DISTRICT
MICHAELGIBBONS.NET
SEAFOOD & NATIONALLY FAMOUS CLAM CHOWDER
FEATHER HRYCZYK
FeatherAnnRealtor.com
(541) 921-3211
Located just steps from the beach
at the Nye Beach Turnaround
515 NW Coast St.
Newport, OR
541-272-5545
TAPHOUSEATNYE.COM
Newport Original – Newport Annex – Otter Rock – Florence
Lincoln City – Cannon Beach – Astoria – Seaside – PDX Airport
WWW.MOSCHOWDER.COM
SHELLI NEAL
shellineal.myrealtyonegroup.com
(541) 921-3306
Michelle Hallmark
541-430-5415 • mhallmark@oceanequity.com
1107 SW Coast Hwy.
Newport, OR 97365
WWW.OCEANEQUITY.COM
DEBBIE ALEXANDER DAVILLA
541-921-0119 DebbieDavilla@Remax.net
110 N. Hwy 101
Depoe Bay, OR 97341
www.remax.com
INTEGRITY

Yaquina Bay Lighthouse at Sunset by Jeremy Burke

Pick-Up Orders,
Delivery,
& Indoor Dining
Burgers • Sandwiches • Soups • Salads • Bread Bowl with Homemade Chili or Chowder
Pancakes • French Toast • Stuffed French Toast • Breakfast Burritos • Cafe Omelettes
Fish & Chips • Shrimp • Crab • Oysters • Steamed Clams
Breakfast, Lunch & Dinner is served Every Day!
NE 6 TH STREET & HWY 101
541-574-6847 • THENEWPORTCAFE.COM GREAT BREAKFAST AND SEAFOOD ALL DAY