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 


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 


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. 

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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

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OC 

W A V E S 


OC 

W A V E S 

VOL 1.3 

OCTOBER 2020 

Phone 

OC 

W A V E S 


VOL 1.4 

NOVEMBER 2020 


VOL 1.5 

DECEMBER 2020 

SOUTH BEACH 

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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 


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 


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, 

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Resort, Restaurant & lounge 

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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 

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Amount and availability of discounts vary by state. 

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INTEGRITY

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Burgers • Sandwiches • Soups • Salads • Bread Bowl with Homemade Chili or Chowder 

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Breakfast, Lunch & Dinner is served Every Day! 

NE 6 TH STREET & HWY 101 

541-574-6847 • THENEWPORTCAFE.COM GREAT BREAKFAST AND SEAFOOD ALL DAY

Oregon Coast Waves - 1.8

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