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W A V E S

VOL 1.11


“A Floating Adventure!”

Fun

Boat!

Aquarium-Style Activities

Friendly Naturalists & Captains

BIG Boat with Seating for All

Calm Route on Ocean, Bay & River

“Outstanding Marine/Aquatic Organization”

–NW Aquatic and Marine Educators

“Nature-Based Tours that Showcase Oregon’s Coastline”

–Tourism Industry Council of Oregon

“Learned a Lot and Had Fun!” –Trip Advisor

MarineDiscovery.com 541-265-6200 345 SW Bay Blvd ~ Newport’s Bayfront


OC

W A V E S

Publisher

Jeremy Burke

Editor

Steve Card

Advertising Sales

Teresa Barnes

Kathy Wyatt

Natalie Lane

Jenna Bartlett

Jeanna Petersen

Misty Berg

P.7

Ride the train from the

movie Stand by Me.

P.16

The Barg Inn & Tavern

P.18

Dream Home in Florence Or

Contributing Writers

News-Times Staff

Kenneth Lipp

Susan Schuytema

Kennedy McEntee

Photographers

Jeremy Burke

About the Cover Shot

Girabaldi, The steam train from the movie

Stand By Me. Photo by Jeremy Burke

P.19

Recipe - Pine needle Tea

P.20

Recipe - Black Rockfish Miso

Soup

P.203

Recipe - Smoked Trout

P.21

P.26

P.31

oregoncoastwaves.com

Recipe - Rhubarb & Strawberry

Cobbler

Recipe - Pickled Asparagus

Recipe - Chicken Pasta

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.29

P.31

P.33

A News-Times Publication

831 NE Avery Newport Or 97365

Recipe - Strawberry Shortcake

cupcakes

Recipe - Rosemary Breab

Rock of the Month - from

Styx, Stones n’ Bones


contents

P.35

AN ICON TURNS 75

P.43

P.47

P.48

Meet the Artist Ray Troll

Gallop to a good cause

Dream Home of the Month

5


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‘ALL

ABOARD!’


Take a step back in time with a ride

on a historic steam engine

ith the chugging of the engine, the

wafting clouds of puffing steam

coming out of the stack, the hard steel

clanking on the rails and the old time

sounds of bells and whistles, a scenic

trip along the Oregon coast in a restored steam engine is a

sensory experience that takes the rider back to an era when

steam trains were part of everyday life.

The Oregon Coast Scenic Railroad (OSCR) is a railroad

museum located in Garibaldi that not only has displays of

engines and historic artifacts but also provides interpreted

train rides along the coast.

Dennis Murphy, a volunteer train engineer from Olympia,

Wash., has a deep-rooted love for trains and likens a steam

engine to a living being.

“It lives, breathes and makes noise. It has a definite personality.”

Murphy said of the 1920s steam engine. “She was a little

cranky this morning. And last week, she was a terrible beast.

Other times, she is easy.”

The McCloud Railway No. 25 steam locomotive was primarily

used as a logging train from 1925 to 1955. It is a fully restored

train that was used in the films “Bound for Glory” and “Stand

By Me.” It has been in and out of retirement since the ’60s

and was purchased in 2011 by the OSCR for excursion trips

along the coast.

Most modern trains are fueled by diesel and are more like

driving a truck, according to Murphy. “You just get in and

start it.” But steam engines require more finesse.

“It’s kind of like a first date,” said Murphy. “You have to put

your best foot forward to get it to do what you want it to do.”

In addition to the engineer who is the driver of the train,

a steam engine train also requires a fireman, or stoker, who

tends to the fire for running the boiler that powers the engine.

The train conductor doesn’t do any actual operation of the

train but functions in a managerial position, taking tickets

and providing information about wildlife and history about

the train and the area during the excursion.

BY SUSAN SCHUYTEMA | PHOTOS BY JEREMY BURKE


Murphy said it’s critical for the engineer and fireman to work

in harmony. “It’s like a choreographed dance between the

two. Driving is a technical skill. Firing is much more of an art

form,” he said. “There are multiple aspects in firing such as

water levels and boiler pressure.

“If I am heavy-handed with the throttle, his steam suffers. If

he doesn’t keep his steam at a consistent level, I have to mess

with the throttle all the time. You can either play together well

or not very well,” Murphy explained.

Timothy Parks is a fireman volunteer from Bend who has been

a railroad enthusiast since he was a young boy.

“Steam engines are the closest mankind has ever come to

creating a life form,” Parks said. “Every day the locomotive fires

differently. It is just the nature of the beast.”


The OSCR offers excursions from Garibaldi to Rockaway

Beach seven days a week through September. The 46-mile,

90-minute round-trip ride is offered at three different times

each day. The steam engine pulls three passenger cars with

both open air and coach cars for seating. Tickets start at $22

for adults and $20 for kids, seniors and veterans and can be

purchased online.

The organization is always looking for train enthusiasts to

volunteer. People can volunteer for a couple days, a couple

weeks or the entire summer.

“We are an all volunteer operation,” Murphy said. “There is

no pay, but there is no better place to learn about steam trains

than here.”

For more information or to book an excursion, go to the

OSCR website at oregoncoastscenic.org


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

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Surfing

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Visual Arts

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Lodging

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Unique

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Professional

Services

Fine Gifts and

Home Decor

World Class

Performing Arts

Sweets - Ice Cream

- Chocolates

For more information: www.NyeBeach.org


Clearwater Restaurant

Dining with one of the best views in Newport

IMAGES COURTESY OF CLEARWATER RESTAURANT


PHOTOS BY JEREMY BURKE


BARGE INN TAVERN

Home of the Winos, Dingbats & Riff Raff. Gets a makeover

17


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The information contained herein is deemed reliable but is not

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buyer should exercise all due care and diligence to verify any

information deemed material to their decision to purchase.

19


THE KITCHEN WILD

BY KATIE WILEY

Pine Needle Tea

Let’s talk about two foods with some

serious super immune boosting health

benefits. First, pine needles. Pine needle

tea has been an important medicinal

tool for indigenous cultures for

thousands of years strengthening our

natural immune systems, preventing

respiratory infections, avoiding

chronic disease, increasing cognitive

performance, strengthening heart

health, and speeding healing.

Pine needle tea is one of the most

potent anti-oxidants on the planet and

guess what? It’s all natural and it’s free.

Now let’s combine the super immune

boosting properties of pine needle

tea with one of the most well known

super foods, honey. Honey has also

been widely used for thousands

of years for its antibacterial and

antifungal properties, it’s been known

to heal wounds, aids in digestive issues,

relieves coughs and sore throats and

is also a great source of antioxidants.

I was recently able to chat with my new

friend Jeffrey Warren from JW Merc

roadside NW or as many of us locals

know him as, the bee guy off highway

101, at Baymart, about all things bees

and raw honey. Jeffrey was kind enough

to take the time to answer some of the

most common honey-related questions

for me to help spread the word on just

how magnificent honey truly is. First,

what exactly is raw honey? Jeffrey told me

that raw honey is honey made entirely

by bees, no additives and not heated

above 115 degrees to preserve the living

enzymes where the health benefits lie.

He suggested using it as a sugar substitute

in baking, beverage sweetening or even

in stir fry! He mentioned that keeping

it in its raw form is definitely the best

way to consume honey to preserve all

of its natural health benefits. Jeffrey

mentioned other uses for raw honey

include wound treatment, taken before

bed to relax the brain for sleeping

and even used to improve ones facial

complexion!

JW Merc roadside NW offers a wide

variety of honeys and will make every

effort to help his customers make the

most appropriate raw honey choice for

themselves or as a gift. JW Merc also

offers shipping and deliveries within

a reasonable distance of the highway

along the Yachats South Beach corridor

and “boothside” pickup orders too.

Contact Jeff anytime via text to his

mobile phone (208-424-0042) or send

personal messages through the JW Merc

Facebook page to place your local raw

honey orders.

The “pop-up” booth schedule is

announced weekly on the Facebook page

so it makes sense to give it a “like” so as

to keep up on all the latest goings-on!

So it’s as easy as sipping on a delicious cup

of tea to get your daily dose of immuneboosting,

natural health properties that

just so happen to taste incredible too.

Pine Needle Tea

2 tablespoons fresh pine needles

1 cup boiled, hot water

Raw honey to taste

Remove the fresh, unblemished pine

needles from the pine branches.

Rinse the needles in cold water.

Using herb scissors or a sharp knife,

cut the pine needles into smaller

pieces. Discard the brown scale

that joins the needles to the brand.

Place the pine needles in a tea

strainer. Place the tea strainer in

a mug. Pour boiled water into the

mug, over the pine needles. Cover to

inhibit the volatile oil from escaping

in the steam. Steep for 5 minutes.

Remove the strainer from the mug. Add

raw honey to sweeten the pine needle tea

and boost its natural healing properties.

Drink while warm.

Enjoy!

Always do your own research before

foraging for anything in the wild.

*Pine Needle tea is not recommend for

pregnant or nursing mothers.


Black Rockfish Miso

Soup with Raw Sea

Lettuce

Since moving to the Oregon coast, I’ve

had to become familiar with a brand

new area that I previously didn’t know

anything about. Coming from the

valley, beach trips throughout my life

generally took me north from Seaside

to Long Beach, Wash.

I’m not just talking about becoming

familiar with stores, restaurants, gas

stations or banks. I’m talking about

a whole new area for hunting and

foraging as well, including the rules and

regulations of it all. And no one has

been more informative than my friend

Steve Bittner. Steve and his wife Jeannie

share their time between Corvallis and

Bayshore, making their way to the coast

whenever possible.

I actually first met Steve on Instagram

through his page @steviethevagabond,

and we became fast friends when he

reached out to me to teach me about

local marine reserves and where to

legally harvest shellfish. Steve is also

the person who taught me all about

sea lettuce, and although Steve and I

only live minutes from one another in

Waldport, we finally met in real life this

past week down along the Alsea Bay

during those minus tides.

Steve has taught me so much about

coastal living and has certainly kept me

out of trouble by keeping me informed

about rules and regulations. I wanted to

return the favor and teach him how to

rake cockle clams because although he

spends a good portion of his time here

on the coast, he had never clammed

for cockles before, and boy is he a fast

learner. Steve limited out quickly and

easily. In fact, his wife Jeannie join him

the next day to grab her limit, too.

We all had such a great time clamming

and absolutely hit it off in real life, just

as I knew we would. I am now looking

forward to many more adventures to

come with my new friends because their

love for the coast is just as strong as

mine. Steve and I also share a love — or

maybe an obsession — for agate hunting,

and I absolutely cannot wait to join him

on agate adventures at some of his most

secret hunting locations.

If you’re interested in learning more

about sea lettuce, as well as other edible

sea vegetables, Steve also introduced

me to Backcountry Press, which is a

business that offers classes for nature

nuts such as ourselves, and they’re

offering a two-part virtual class this

June 7 and 9 on “Sea Vegetables of

the Pacific Coast.” Head over to their

Instagram at @backcountrypress or

www.backcountrypress.com to sign up

so you can start cooking with some

naturally abundant sea vegetables, such

as the sea lettuce in my Black Rockfish

Miso Soup with Raw Sea Lettuce.

Black Rockfish Miso Soup with Raw

Sea Lettuce

Ingredients:

4 cups water

3 to 3 1/2 tablespoons organic white

miso paste

1 filet black rockfish (this rockfish was

hook-and-line caught from @federated_

seafood)

1 cup fresh sea lettuce

Green onions for topping

Directions:

In a saucepan, add water and miso paste,

stir to combine and bring to a simmer.

Gently add rockfish and continue to

simmer for 5-7 minutes or until fully

cooked.

Remove from heat and add raw sea

lettuce and green onions. Enjoy!

Smoked Trout

Whenever we have guests come into

town to stay for the weekend, we usually

have an itinerary planned around the

tides, whether it’s agate hunting at Bob

Creek during low tide or crabbing in

the Alsea Bay at high tide.

But tide tables were not needed at all

in this weekend’s adventure. This past

weekend, our old next door neighbors

Steve and Angie Kay and their two

adorable children came into town for a

visit, and they wanted to take their kids

fishing. We knew just the spot — Big

Creek Reservoir in Newport.

Big Creek Reservoir and Big Creek

21


Reservoir 2 are heavily stocked with

hatchery rainbow trout from late winter

well into spring, and they’re the perfect

spots to take vacationers and locals of

any age because you’re almost always

guaranteed to catch a fish, including

some fat “trophy” sized rainbow trout.

In fact, while we were there this past

Saturday morning, we watched a man

pull a 16-inch rainbow trout from the

reservoir right in front of us.

While we typically fish right off the

bank, we have seen some anglers

launch small rafts or rowboats into the

reservoir, and it looks like a ton of fun,

too. No motors are allowed in these

waters though to help preserve water

quality, so it’s non-motorized rafts or

boats only.

So if you’re looking for a great way to

impress guests or just a full day of family

fun, Big Creek Reservoir is always a

great time and almost always guarantees

some great eats.

Smoked Trout

Recipe by, Smoked Meat Sunday —

www.smokedmeatsunday.com

Ingredients

Whole salmon or trout fillets

Smoked Trout Brine

• 1/2 cup kosher salt

• 1/2 cup brown sugar

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1 tablespoon paprika

Smoked Trout Glaze

• 1/4 cup honey

• 1/4 cup apple cider vinegar

• 1/2 teaspoon cayenne pepper,

optional

• 2 tablespoons brown sugar

Instructions

1. Combine the brine ingredients in a

food safe container.

2. Place your fish fillets in the container,

and then liberally sprinkle the brine

over your fish. Every nook and cranny

of the fish fillet should be covered

with your dry brine. Once the fish is

adequately covered, cover the pan with

saran wrap and place the whole pan in

your refrigerator.

3. Let the fish brine for at least 3 hours,

and up to 6 hours. Any longer and it

will be too salty.

4. After the trout has been brined, rinse

each of the fillets thoroughly, and then

pat dry.

5. Place the fish on a grill rack, and then

put the rack on the sheet pan you were

using before, and back in the fridge with

the fish! If you don’t have room in the

fridge, you can put the fish in a cool,

well-ventilated area. The fish will need

to sit out for at least 3 hours. This step

produces a tacky film on the surface

of the salmon, called the pellicle. The

pellicle will help your trout or salmon

hold more of that smoke flavor you’re

looking for, and it keeps the fish from

cooking too quickly.

6. Set your smoker up to cook with

indirect heat at around 140 or 150

degrees, and then place your trout or

salmon fillets on the grill grates.

7. Combine the glaze ingredients in a

small bowl.

8. Stir the ingredients until the honey

and brown sugar has dissolved, and

then set aside.

9. At the end of each hour, brush your

fish with the glaze.

1

0. After 2 hours, increase the

temperature in your smoker by 20

degrees. Repeat this process every 2

hours.

11. Smaller trout only take a few hours

to smoke, but larger lake trout and

salmon can take several hours. Check

the temp of your fish with a good meat

thermometer after a few hours, and

when the fish has reached an internal

temperature of 145 degrees, you can

pull the fish from the smoker.

12. When the fish is done smoking

you can eat it warm, or let it cool for

about 60 minutes before putting it in an

airtight container in the fridge.

Farm Fresh

Rhubarb &

Strawberry Cobbler

I absolutely love meeting new people!

Talking to strangers and striking up

conversations with the people I meet

around town is something I cherish,

although there seems to be a major

divide in the world these days with

everyone feeling the need to “pick a

side” in one way or another. I’ll admit,

I can be just as guilty of this, but what’s

more important to me is a connection

to other fellow humans through what

brings us together in the first place. And

sometimes through those connections,

amazing new friendships are built.

You see, when we meet strangers —

whether at a farmers market, our favorite

restaurant or even just down along the

bay raking for clams — we know that we

22


automatically have an immediate common interest with these

strangers around us. So instead of focusing on what divides us,

let’s focus on what brings us together.

What can be more beautiful than connecting with the people

around us and understanding that by focusing on our common

interests, being kind, loving and helpful toward one another,

we are also being kind, loving and helpful toward ourselves.

As humans, it’s in our nature to connect and build

relationships, and in a time of social distancing, we seem to

have forgotten just how valuable this human connection is.

I recently connected with some new friends, Katie and

Kristi Schrock, who I met through my Instagram page @

thekitchenwild that immediately became real life friends

when we finally met in person digging for clams along the

Alsea Bay. Those ladies were kind enough to surprise me with

some delicious goodies from their farm in Corvallis, including

some beautiful rhubarb, which I transformed into this mouthwatering

cobbler. So through social media and our mutual

love of clamming, we developed an immediate friendship that

very well could last a lifetime.

Farm Fresh Rhubarb & Strawberry Cobbler

Ingredients:

Rhubarb filling

3 cups rhubarb, diced

1 pound strawberries

2/3 cup sugar

1 teaspoon vanilla

1 tablespoon butter

1 tablespoon cornstarch

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Cobbler Topping:

2 cups flour

1 cup sugar, plus a little extra for dusting cobbler before it goes

in the oven

2 teaspoons baking powder

3/4 cup cold butter, cut into small cubes

1/2 cup milk

Directions:

Preheat oven to 375°

Mix together rhubarb, strawberries, 2/3 cup sugar, butter,

vanilla and cornstarch.

Pour mixture into cast iron skillet or baking dish.

In a separate bowl, mix together flour, sugar and baking

powder. Once mixed well, add milk and cold butter.

Top rhubarb mixture with crumb topping and a little extra

dusting of sugar, bake uncovered for approximately 45 minutes.

23


PHOTOS BY: JEREMY BURKE


CELESTE’S KITCHEN PNW

BY CELESTE MCENTEE AND GUESTS

Spicy Pickled

Asparagus

I learned to preserve fruit and vegetables

each season by the two most important

women in my life, my gramma Winget

and my mom. It wasn’t until I moved to

Newport, Oregon in my late 20’s that I

bottled pickled asparagus for the first

time with my husbands gramma Tami,

we called her GG. I was lucky enough

to have her as one of my best friends.

She and I bought over 50 lbs of fresh

Oregon Asparagus the spring of 2001.

That’s when I learned that I love my

pickled asparagus a little more spicy,

the red chili flakes and a little extra

vinegar make it so delicious! It took us

two full days of cleaning, cutting and

bottling our asparagus to finally get it

pickled. We enjoyed that asparagus for

months.

For spice lovers out there, the addition

of red pepper flakes adds heat and

complexity.

The recipe is similar to the basic

pickled asparagus recipe, but the brine

includes a bit of sugar to balance the

peppery heat.

Try adding more pepper flakes, or

other spicy elements (jalapeno, etc) if

they suit your taste for heat.

While you can just quick refrigerated

asparagus for immediate consumption,

you’ll need to actually can these pickles

if you want to enjoy them year-round.

your homemade pickled asparagus is

perfectly fine for canning. The amount

of salt/sugar doesn’t impact canning

safety, just the vinegar.

Ingredients:

3 cups water

5 cups white vinegar (5% acidity)

1/2 cup pickling and canning salt

1/2 cup sugar

1 onion, thinly sliced

6-12 garlic cloves

6 tsp to 6 tbsp dried crushed red

pepper, depending on level of heat you

prefer.

6 tsp mustard seeds

2 tablespoons of pickling spice (a must

have!) Add 1-2 sprigs of fresh dill to

each jar.

Directions:

Prepare a water bath canner, if canning.

Skip this step for refrigerator pickles.

Wash and trim asparagus, removing

woody ends.

Cut asparagus to fit in jars, leaving

1-inch headspace.

Add sliced onions, garlic cloves and

whole spices directly to each jar (1 tsp

per jar for most spices).

In a large saucepan, heat liquid brine

ingredients (vinegar/water) along

with sugar, salt and any ground spices.

Allow the mixture to come to a rolling

boil, then remove from heat.

Pour the hot brine over the asparagus

spears in jars, leaving 1-inch headspace.

Cap the jars with 2 part canning lids.

If canning, process in a water bath

canner for 15 minutes for shelf-stable

asparagus pickles (12-18 month shelf

life).

For refrigerator pickles, allow the jars

PHOTOS BY: JEREMY BURKE

to cool to room temperature before

storing in the refrigerator (roughly

1-month shelf life refrigerated).

Creamy Lemon

Garlic Parmesan

Chicken Pasta with

Mushrooms

I’ve known Cherilyn Bunker Hawkins

since she was a little girl. Her parents

are the absolute salt of the earth people

and raised amazing children.

When Cherilyn was at Newport High

School, I was the young women’s leader

25


PHOTO BY JEREMY BURKE ©2021 J.BURKEPHOTOS


at church for almost five years. One of

my favorite activities was cooking with

the girls.

Cherilyn has been away from Newport

for eight years. She was a college athlete

who met and married her college

sweetheart and moved to Basin City,

Wash., on her husband’s families

multigenerational farm — Rowley &

Hawkin’s Fruit Farms. She has two

young daughters, raising their family

on the farm and enjoying new recipes,

using seasonal fruits and veggies from

the farm.

I was really excited having her join me

in my kitchen. She and I had so much

fun making one of her delicious pasta

recipes together. This cute coastal girl

has become a farm girl and brought

a whole new meaning to being a

farmer’s wife. Cherilyn loves being a

farmer’s wife, a title that she is happy

to hold. She prides herself on being a

good cook, attributing so many of her

favorite memories to her mom. The

kitchen table was a place where she

always had a home-cooked meal, and

she always wanted to be a good cook

like her mom — friends were always

welcome and felt loved.

If you love fresh lemon, asparagus,

Parmesan cheese and pasta, this is a

recipe you’ll want to add to your recipe

box.

Ingredients:

• 4 boneless, skinless chicken breasts,

thinly sliced

• 2 tablespoons olive oil

• salt and pepper

• 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

• ¼ cup butter

• 2 garlic cloves, minced

• 1 tablespoon flour

• ½ cup chicken broth

• 1 cup heavy cream or half and half

• ½ cup grated parmesan cheese

• 1 lemon, zest and/or juice to taste

(optional)

• ½ teaspoon garlic powder

• ¼ teaspoon pepper

• ½ teaspoon salt

• 1 cup spinach, chopped (optional

Preparation:

1. In a large skillet, add olive oil and

cook the chicken on medium high

heat for 3-5 minutes on each side, or

until brown on each side and cooked

until no longer pink in center. Remove

chicken and set aside on a plate.

2. Add the sliced mushrooms and cook

for a few minutes until tender. Remove

and set aside.

3. Sauce: add the butter and melt. Add

garlic and cook until tender. Whisk in

the flour until it thickens. Whisk in the

chicken broth, heavy cream, parmesan

cheese, garlic powder, pepper and salt,

and lemon. Add the spinach and let

simmer until it starts to thicken and

the spinach wilts.

4. Add the chicken and mushrooms

back to the sauce and serve over pasta

as desired.

Strawberry

Shortcake Cream

Cheese Cupcakes

These cupcakes are truly heavenly.

They are gorgeously white, fluffy as

clouds, delicately soft and simply

divine. They’re made with just a few

basic ingredients, but when prepared

correctly it creates something all its

own.

I love cupcakes, so I thought angel food

cupcakes would be more fitting for a

made-from-scratch angel food cake

recipe. I love using farm fresh eggs as

well. This recipe is one I’ve shared every

time I make them. My friend Angie

Richcreek asks for these by special

request on her birthday — spring in the

perfect time to make them, with our

delicious Oregon berries.

To me, these taste far better than any

store bought angel food cake I’ve ever

had. They also seem to have more

moisture, so I didn’t feel like I was

eating a dried out sponge.

I topped these with a simple cream

cheese whipped cream made from

three simple ingredients. The cream

cheese is the perfect addition to these

cupcakes, and it will likely remind you

of strawberry cheesecake.

Also, I rarely combine vanilla with a

whipped cream topping because I love

the flavor of cream and don’t want it

to be hidden, so some of you may like

your whipped cream with a hint of

vanilla. But I say it’s basically an insult

to the goodness and natural sweetness

of cream — so leave it out! Just kidding,

add it if you’d like, but just be sure you

make these cupcakes. And as always,

enjoy!

Ingredients

3/4 cup plus 2 tablespoons granulated

sugar

1/2 cup cake flour

1/4 teaspoon salt

6 egg whites, at room temperature

2 1/2 tablespoons warm water

1/2 teaspoon vanilla

3/4 teaspoon cream of tartar

Cream Cheese Whipped Cream

Frosting

1 1/2 cups heavy whipping cream

6-8 ounces cream cheese, softened

1/2 cup powdered sugar

29


Fresh strawberries

Instructions

Preheat oven to 350 degrees. In a food

processor, pulse sugar until super fine,

about 2 minutes (if you don’t have a

food processor, caster sugar should also

work). In a mixing bowl, sift together

half of the sugar, the cake flour and the

salt.

In a large mixing bowl, whisk together

egg whites, water, extract of choice and

cream of tartar until well combined,

about 2 minutes. Switch to a hand

mixer and whip mixture on medium

speed while slowly adding remaining

sugar to mixture, until medium peaks

form.

Sift just enough of the flour mixture in

to evenly dust the top of the egg white

mixture and, using a spatula, gently fold

flour layer into egg white mixture and

continue this process until all of the

flour mixture has been incorporated (I

did this in probably 10 batches).

Divide batter among paper lined

muffin cups, filling each cup nearly

full — I use a cookie scoop. Bake in

preheated oven 15-18 minutes until

golden and toothpick inserted into

center comes out clean.

Cool completely, then pipe cream

cheese whipped cream over cupcakes

just before serving and top with fresh

fruit.

For the Cream Cheese Whipped

Cream Topping:

In a mixing bowl, whip heavy cream

until soft peaks form. In a separate

mixing bowl, whip cream cheese until

light and fluffy. Add cream cheese to

whipped cream along with powdered

sugar and whip until stiff peaks form.

Store in refrigerator. This is my favorite

part.

Rosemary

Sourdough Boule

One of the oldest breads from France

is boule. In French, boule means ball,

and this is the shape the original bread

makers would make their dough into.

Round like a ball. Initially, bakers were

more accustomed to making boules

than baguettes.

Sourdough baking, should you

choose to heed the call, provides an

opportunity to reflect, look within and

improve your emotional wellbeing. For

me there is something so therapeutic

in the process of making sourdough

bread. It’s an art! I have had a lot of

fun as I’ve learned new techniques and

flavor profiles. I’ve even come up with

some signature designs for the top of

my boules.

I use a bread lame, a razor blade tool

to score the top of my loaves with

precision, easily found in a specialty

kitchen store. I enjoy shopping for

these kinds of tools from our local

shop, Tú Tú Tú, in Nye Beach.

Have fun trying your hand at

sourdough bread making. I’m always

happy to share my sourdough starter —

it’s a gift from the heart of my kitchen.

Directions:

• 1/3 cup sourdough starter. I was

fortunate to get my starter from a friend,

Stephanie Brown. She made me the

best loaf of rosemary sourdough, I’m

still dreaming about it! I’m anxious to

try my new starter, from San Francisco,

that’s over 159 years old.

• 1-1/2 c water

• 4-1/4-1/2 cups flour. I use 4-ish cups

of Kamut flour. I have been so inspired

by one of my favorite food enthusiasts,

The Food Nannies. They use Kamut

flour for everything! It’s an ancient

grain that has never been genetically

modified.

1-1/2 teaspoon French gray salt

1-1/2 teaspoon fresh finely chopped

rosemary, one of my favorite herbs that

I grow.

• 1/4 cup olive oil. I use Trader Joe’s.

My Danish dough hook is the easiest

tool to mix the dough with. I cover

the dough with a tea towel and let it

rise on the counter 8-12 hours. Shape

it and refrigerate in a lightly floured

bowl and cover again with tea towel

for 4-plus hours. Invert the dough onto

parchment paper and bake 425f, 25-30

minutes in a covered Dutch oven. Take

the lid off and finish baking at 375f.

I love using my 4-quart French Staub

pan, it makes a perfect boule.

31


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Iconic Newport Business

turns 75

PHOTO BY JEREMY BURKE


75 years: All over a bowl of Mo’s clam chowder

he is the first part in a two-part series on the 75th Anniversary of

Mo’s Seafood and Chowder. The author, Kennedy McEntee, is the

great-great-granddaughter of the restaurant’s founder.

This October marks the 75th anniversary of Mo’s, the iconic Oregon clam

chowder and seafood establishment.

The restaurant was opened in Newport in 1946 by an Oregon legend, my

great-great-grandmother, Mohava Niemi. Although she came to be known

by only two letters, Mo, there was nothing small or insignificant about her.

Almost 75 years ago, when she bought out her business partner of 4 years,

she began her legacy on the crusty Newport Bayfront, a restaurant named

simply after her moniker.

In the mid-40’s, the Historic Bayfront was filled with everyone but tourists.

It was the economic hub of Newport, filled with commercial fisherman,

longshoreman, loggers, mill workers and crabbers. It was not a place

necessarily suited for a woman to operate her own business.

However, Mo was not like everyone else. She was bold, tenacious and forward

thinking. Without her courage and vision, Newport would not have become

quite the success that it is.

Back in the good ol’ days, it was called Mo’s Cafe, and it was open 24/7. She

BY KENNEDY MCENTEE | PHOTOS COURTESY OF MO’S SEAFOOD & CHOWDER


worked around the clock because she was a single mother of

two children, and Mo’s was her means for survival.

Chowder and seafood were not the focal menu items at the

time. In the early days, seafood was considered to be a poor

man’s food. So the fare was typical of the era — breakfast was

served, and fisherman and other Bayfront workers were the

main clientele. Clam chowder was only served on Fridays.

Nowadays, thousands of bowls of clam chowder are served

every day, and long lines can run out the door most of the

summer. The chowder is nationally famous, a staple for

tourists and locals alike.

Unlike today, the tables were packed tight, which was

deliberate. Mo believed that if you sit next to somebody you

don’t know and start talking to them, pretty soon you will like

them. Her mantra was, “You are a stranger here but once.”

Mo was full of life and interested in people. She was extroverted

and opinionated. In the 70s, when the restaurant became

frequented by what she referred to as “hippies”, she welcomed

them when others passed judgements. In a 1981 interview,

she said in her famous deep, smoky voice,“‘Tough s***,’ I told

those who criticized them. ‘They all eat, and they’re good

company.’”

Soon enough, the secret was out, and Mo’s became inundated

with fanatic tourists who lined up outside and religiously

returned every year.

Before Mo had Mo’s, she worked at KNPT radio station as

a receptionist. One day, when the radio personality failed to

show up for work, she filled in, and the rest is history. She

had a natural knack for entertainment, and her larger-than-life

personality filled the airways for almost 30 years.

Her popular radio show, “Moseying Around With Mo,” was

comparable to a present day gossip channel. She told a Los

Angeles Times reporter in 1972, “If somebody’s sick, has

an operation or dies, I get the word out. A baby is born. A

divorce. Everybody and everything.”

She kept the locals up to date until she was 60 years old. She

also had a show called “Best Buys,” in which she would take

calls and help the callers sell their washing machines and

whatnots. She had her finger on the pulse of Newport, on

the people of Newport. The fishermen knew they were getting

close to the bay when they could tune into KNPT and hear

her voice.

Mo wasn’t just famous for her chowder. In 1971, she became

friends with the cast of the film “Sometimes a Great Notion”

— movie stars Paul Newman, Joanne Woodward, Henry Fonda

37


Cindy started working in the restaurant as young

as 10 years old. Upon graduating from high

school in Portland in 1969, Cindy moved to the

coast and began working full time. And just like

her beloved “Granny Mo”, she did everything

from cook to prep to dishes to waitressing. In her

own words, “If it was something Granny did, it

was something I did.”

A favorite story of Cindy’s is of Sen. Robert

F. Kennedy’s visit to Newport during his

presidential campaign in May of 1968. He was a

quick fan of Mo and her clam chowder, so much

so that he personally invited her to join the

campaign to serve chowder on their way down

to Los Angeles.

She declined, but not without making sure to

load his plane with gallons of chowder. Her

granddaughter and successor, Cindy, recounted

Mo’s regret, saying, “That plane took off, and

that opportunity would never appear again.”

Unfortunately, only a few short days later

Kennedy was assassinated in Los Angeles.

and Lee Remick. In fact, Mo is in one of the scenes that takes place right

next door at The Bay Haven Inn.

She made so many friends sitting with her patrons over bowls of clam

chowder. She knew that food truly was the way to the heart. And it’s not just

the clam chowder, it’s how Mo’s makes you feel. Mo’s is welcoming, inviting

and always friendly, all attributes of Mo herself. There was not a stranger

that she could not make a friend.

Mo was matter-of-fact yet kind. Early one morning, a woman parked just

outside the restaurant. Upon returning to her car, she put it in drive

instead of reverse and crashed right through the front of the cafe. Far from

disgruntled, Mo put her arm comfortingly around the woman and said,

“Well, we’ll just put in a garage door so we can open it, and you can drive in

any time, if that’s what you want to do.”

To this day there is a garage door in the original dining room of the Original

Mo’s, with a painting on the inside depicting a woman crashing through

the wall. It is this spirit of kindness and familiarity that has made Mo’s a

success.

What was most important to Mo was her family. One of the most beautiful

themes of her story is her with her granddaughter, my grandmother, Cindy

Dixon McEntee. They shared much more than a middle name, working side

by side for almost 20 years.

Not only was Kennedy’s campaign stop a

highlight for Newport’s history, and certainly

Mo’s history, it was a pivotal moment in Mo’s

personal life. Cindy said, “Her feeling from that

point on was, ‘When someone offers me an

amazing opportunity, I am not turnin’ it down.

I had to go to work the next day. Bull***.’ And

that’s exactly what she said.”

From that point on, she decided to take advantage

of all the opportunities that came her way. It was

evident in her decision making from then on.

In 1976, Mo met a couple of guys in Mo’s Annex.

One man was from the Netherlands and the

other from Japan. She sat and talked with them

for hours They had a company that imported and

exported international foods, and they asked Mo

if she would be interested in exporting Oregon

seafood, including, of course, her clam chowder.

After the long chat, the men said, “We’re headed

to the International Food Show in Cologne.

We’d love it if we could take Oregon foods —

Dungeness crab, bay shrimp, clam chowder


two children, Dylan McEntee and Gabrielle

McEntee, graduated from college and moved

back to help.

Now, the fourth generation owns and operates

Mo’s together. Dylan and Gabrielle, in their own

chapter of carrying on Mo’s legacy, have left their

marks on the business.

In 2009, the Original Mo’s was expanded further,

creating an additional 50 seats in an adjacent

dining room. The fifth generation, Mo’s greatgreat-grandchildren

Carter, Kennedy, Kaprice

and Makenzie McEntee and Dixon Wilson, have

all worked at the restaurant.

and chinook salmon.” Cindy recalls Mo coming into the restaurant and

asking her if she would like to go to Germany. They vacuum-packed all their

seafood and spent 3 and a half weeks abroad in the fall of 1976, serving

their Oregon seafood and clam chowder in Cologne and Munich.

Through the years, Mo’s went through many expansions. The second

restaurant was opened in 1968, Mo’s Annex, situated across the street from

the Original Mo’s on Newport’s Bayfront.

During the 1970s, the Original Mo’s was remodeled and received a two-story

addition. The third floor became the chowder factory, which transformed

chowder production from being made in the kitchen to being made in large

quantities for delivery to the other restaurants up and down the coast.

In 1999, Mo’s clam chowder was served at a Smithsonian Institute luncheon

at the American History

Museum in Washington

D.C., honoring the “Best

American Regional Foods.”

A couple years later, Cindy

McEntee was awarded

the first runner up Small

Business Person of the Year

by President George W.

Bush. She took over the

restaurant and carried Mo’s

legacy for decades until her

If there is one thing that Mo instilled in her

family, it was a work ethic. She expected a lot

from her family, especially of Cindy, as her

immediate future successor. When Cindy began

taking business courses while still working in

the restaurant, Mo hammered, “You don’t need

that s***. All you need to know about running a

business you’ll learn right here from me.”

It was not that Mo did not believe in education,

it was quite the opposite. Rather, it was because

of what she overheard being taught. She said to

the instructor, “If you ever worked a g****** day

in your life in a damned restaurant, you’d know

different.”

Mo knew that hard work was important because

it produced quality and personal pride. In fact,

the only time Cindy recalls seeing her granny cry

was over a burnt cioppino.

Mo still lives through her family, the inheritors of

her warmth, gumption and perseverance, which

has led us in the times of plenty and the times of

not-so-plenty. The only way for Mo’s is “when the

going gets tough, the tough get going.”

In March of 2020, when the Gov. Kate Brown

ordered restaurants to cease indoor service,

there were few options left. As a family, we all got

together and worked every day doing take-outs

and delivery for eight weeks straight, including

the incredible Mo’s employees who have become

family: Karen Norton (general manager),

Teyre Fitzsimmons (assistant general manager,


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ookkeeper), Jason

Andreise (production

manager, chowder

factory), Hugo

Merino (kitchen

manager), and Martha

Escorcia Pablo (head

cook), without whom

it would have been

impossible.

Cindy came back

down to the

restaurants to work

again. It was a

beautiful, circle-oflife

moment, where

once Cindy worked

with her Granny Mo,

she was now working

with her three

granddaughters.

But take-out was not

going to be enough,

not even close. In

need of another

means of survival,

Celeste McEntee,

Dylan McEntee’s

wife, had the idea to

reach out to friends

and family that loved

and missed Mo’s clam

chowder. Dylan and

Celeste, along with

their kids, pulled off a

huge delivery to Utah,

Idaho, Washington

and eastern Oregon.

They were able to

make three trips from

Newport to Utah.

In a time of so many

unknowns, what

could have been the

end of Mo’s became

productive and

fruitful. Cindy, along

with Celeste and

Gabrielle, began making take-home size versions

of Mo’s famous Marionberry cobbler. These

deliveries were quite the production, thousands

of cobblers frozen in tall racks, loaded on delivery

trailers in the dark early morning, weary eyes and

tired bodies, through it all, the Mo’s family has

endured. The clam chowder base and the mini

Marionberry cobblers became Mo’s lifeline.

Without the support from friends, family and

dedicated Mo’s fans, Mo’s would not have made

it to 75 years. It took grit and creativity, a feat we

think Mo would have congratulated. We know

she’s with us, guiding the success of “the joint,”

as she would affectionately call it.

Officially 75 years this October (although its

predecessor, “Freddie and Mo’s,” had been there

since 1942), Mo’s is one of the oldest operating

restaurants in Oregon, and its founder’s legacy

lives on through her grandchildren, all three

generations of them.


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New Exhibit at the

Oregon Coast Aquarium


Meet the Artist

Ray Troll, scientific surrealism with a side of offbeat humor

BY SUSAN SCHUYTEMA

Visitors to the Oregon Coast Aquarium (OCA) will soon see a

“return of the Troll” during their next visit.

Opening at the aquarium on June 11, the exhibit “Cruisin’ the

Fossil Coastline” is a unique compilation of work by Alaskan artist

Ray Troll and paleontologist Dr. Kirk Johnson.

“Unfortunately, the word ‘troll’ now means bad things on the

internet,” Troll said. “I’m trying to take that back. I consider myself

the good Troll.” His last exhibit at the OCA was in 1996.

Earth. It helps us understand our planet and our place on it as

‘global citizens.’ The fossil record found along the west coast of

North America is incredible. And it’s not just about dinosaurs.

Some of the most important marine mammal fossils ever found

have been found along the Oregon coast.”

Troll and Johnson, who is the Sant Director of Smithsonian’s

National Museum of Natural History, spent more than 250 days,

covering over 10,000 miles in search of prehistoric fossils from Baja,

Calif., to northern Alaska.

A self-proclaimed “paleo-nerd,” Troll is known for his highly

detailed, scientifically accurate and often humorous artwork of fish,

fossils and other aquatic images. His iconic, quirky T-shirts are sold

all over the world.

“Chances are if you live in the Pacific Northwest and live on the

coast, you probably have one of my T-shirts,” said Troll. With such

captions as “There Ain’t No Nookie Like a Chinookie,” “Rebel

Without a Cod,” and his most popular, “Spawn Till You Die,” his

T-shirts are an accessible way for many people to enjoy his art.

Troll mostly uses drawing tools such as pen and ink to create his

work. “I like to joke that I started my job at age four when I picked

up a crayon to draw a dinosaur,” he said. “I’m 67 now and am still

drawing dinosaurs with crayons. So I’ve gone nowhere in my life …

except the crayons I use now are ‘professional’ crayons and they’re

speedy!”

The exhibit features Troll’s scientific realism paintings along with

fossils, rocks and life-size replicas, models and images of prehistoric

marine mammals. Film footage featuring Troll’s fossil excursions

will be on view in the aquarium’s theater.

Adding another offbeat humor element, Troll hid several

cheeseburger drawings in his show pieces because, he said, he just

loves cheeseburgers. “I feel comfortable when I know there’s a

cheeseburger around,” he joked.

“Cruisin’ the Fossil Coastline” runs at the OCA until late spring of

2022. “It is fun and educational for the entire family,” Troll said. “It

will blow your mind.”

More about this new exhibit, along with other information about

the Oregon Coast Aquarium, can be found online at aquarium.org

Troll’s love of nature and science not only inspires his art, it also has

given him a deeper love for fossil hunting.

“Fossils are like tweets from the past,” he said. “They all tell a story

… a fascinating story of how we all came to be here. The past is the

key to understanding the future and rocks can tell us a lot.”

Finding a tyrannosaur tooth on the banks of the Colville River in

2012 was a real highlight in Troll’s fossil finding life. But he stressed

the importance of collecting responsibly.

“Amateur collecting of invertebrate fossils like clams and plant

fossils is OK,” Troll explained. “But when you find an important

fossil, it needs to go into a public collection.”

Troll hopes people who view the exhibit will gain a deeper

appreciation for the history of life and how all things are connected

at some point.

“I do think it’s important and relevant to know the history of the

One of the many fossils on display, the Desmostylus found here on the Oregon coast.


Artists gallop to a good cause

here was romance in the air, and ponies on the

horizon in August of 1993 when Talley Winthrop

went on her fifth date with her future husband, John

Woodmark. Over dinner, John revealed he owned

an eclectic herd of quarter horses. He invited Talley to ride

along with him to pick up his “lease payments,” and meet

his unique herd: 250 mechanical kiddie ride ponies, each of

which required a 25¢ payment to ride — hence, the “quarter

horse” designation.

Fast forward 30 years, long after the ponies had been retired

and the Woodmarks were long-married. Thirty or so

remaining ponies were stabled in the Woodmark warehouse,

high above on a dusty, moldy, shelf. Talley’s creative eye began

to formulate an artistic vision — one where each of the ponies

would be refurbished, restored and re-imagined.

Thus, the Pony Up! Quarter Horse Project was born. The

finished works will be sold at a virtual auction, with 100

percent of the profits to benefit the Wade J. Woodmark

Foundation of Depoe Bay, a nonprofit organization honoring

the late son of John and Talley Woodmark, who passed away

in 2005.

The first project pony galloped off to Mission Viejo, Calif.,

where renowned landscape artist Lee Munsell created “A

Mighty Rushing Wind.” Over the next year, several Oregon

coast artists lassoed their own ponies as part of the project.

Native Depoe Bay daughter Sal Strom created “JaxAl Wade,”

directly honoring Wade and two other lost area sons, whose

faces and signatures figure prominently in her design.

Well-known Newport artist Leighton Blackwell is at work

on his pony. Jewelry designer and personal friend of Wade,

Amy Pattison, bejeweled her pony “Perseverance,” as a tribal

princess, featuring several techniques of wire wrapping.

Up and coming artists Teresa Teel and Kim Tune delivered

“Zerah,” resembling a tidepool treasure, and “Echo,” using

BIC pen & ink art.

Meanwhile, back at home, Talley, and friends Jenn Graham

and Margaret Boone are hard at work on a pony triptych

utilizing Ponderosa Oregon sunstones, leather work and

creating a tribute to a sister lost too soon. In total, more than

30 ponies have galloped off to artists across the United States,

England and Australia.

Many ponies are corralled at the Silver Heron, Blue Heron and

Purple Starfish in Depoe Bay, the Newport branch of Umpqua

Bank, and the Bridgewater Bistro in Astoria. Colin M. Park is

the official project photographer, whose work will be featured

in the limited edition coffee table book. Photos may be seen

on the Pony Up Quarter Horse Project Facebook page. Bids

may be placed by contacting Talley@SilverHeronGallery.com,

or on PUQHP.com, currently under construction.


OREGON COAST DREAM HOME

260 YASEK LOOP

TOLEDO, OR

For horse owners/hobby ranchers, this spacious manufactured home sits

on 8.75 mostly flat acres w/horse-safe fenced & crossfenced pastures & year

round creek runs through the property. A 1600 sf barn is set up w/ 4 horse

stalls, tack room, storage, chicken coup, & full loft. Attached heated shop for

tools or hobbies, open shed for farm equipment or additional hay storage,

RV hook-up. Greenhouse, garden area, & fruit trees. Home features high

ceilings, oak floors, berber carpets, large living room with electric fireplace,

kitchen with lots of counter space & storage, a central island & walk-in

pantry. The master suite is huge, with two walk-in closets & attached bath.

Two additional bedrooms, guest bath,

powder room, & family room...space for

everything. West side deck, heat pump,

& more!

Bedrooms 3

Bathrooms 2.5

Square Footage 2,878

Acres 8.75

$625,000

Year Built 2006

# of Garages 2

View

Waterfront No

MLS # 21-588 THIS PROPERTY BROUGHT TO YOU BY

205 E Olive St, Newport, OR

(541) 265-2200

advantagerealestate.com

49


New Bakery in Seal Rock!

Located just steps from the beach

at the Nye Beach Turnaround

515 NW Coast St.

Newport, OR

541-272-5545

TAPHOUSEATNYE.COM

Seal Rock, Oregon

541-819-1555

10645 NW Pacific Coast Hwy

SEAFOOD & NATIONALLY FAMOUS CLAM CHOWDER

Newport Original – Newport Annex – Otter Rock – Florence

Lincoln City – Cannon Beach – Astoria – Seaside – PDX Airport

WWW.MOSCHOWDER.COM

(541)635-0084

328 W Hwy 20 • Toledo, OR 97391

REAL DEDICATION

Maria Jean

Jim Hoberg,

ABR, ABRM, CRS, GRI

BROKER/OWNER

541-997- SOLD

(7653)

FAX 541-997-7654

1-866-967-7653

Eaton,

Principal Broker

Christina Voogd

#1 Realtor in

Western Lane County

ABR, GRI, CRS,

Principal Broker

Berkshire Hathaway

HomeServices

Northwest Real Estate

jim@jimhoberg.com

www.wcresi.com

P.O. Box 3040

1870 Highway 126, Suite A

Florence, OR 97439

meaton@bhhsnw.com

mobile(541) 999-0241

office(541) 997-6000

1875 Hwy. Florence

Florence Branch

PO Box 276, 1875 Hwy. 101

Florence OR 97439

Cell: 541 999-0239

Business Fax: 866-499-9414

cvoogd@bhhsnw.com

www.CallChristina.com

Christina Voogd,

Principal Broker


Close up of mussels and barnacles on Ona Beach in Seal Rock. Photo by Jeremy Burke

Photo 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

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