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Oregon Coast Waves - 1.12

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W A V E S

VOL 1.12


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

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with

over 235 years

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“Let our

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Bridgette Boekhout

Broker

Randy Olsen

Broker

205 E. Olive Street • Newport, OR 97365

www.AdvantageRealEstate.com • 541-265-2200

Russell 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

Jenna Bartlett

Jeanna Petersen

Misty Berg

P.7

Carving out a life of Art.

P.11

Rock of the Month - from

Styx, Stones n’ Bones

P.13

A bakery that is a must try

Contributing Writers

News-Times Staff

Kenneth Lipp

Susan Schuytema

Photographers

Jeremy Burke

About the Cover Shot

Waldport Bridge. Photo by Jeremy Burke

P.16

P.20

P.20

SJ Custom Jewelers in Nye

Beach

Recipe - Homemade Fries

Recipe - Cast Iron Pan

Restore

P.21

P.22

P.23

oregoncoastwaves.com

Recipe - Southern Fried

Rockfish

Recipe - Fried Buffalo

Chicken Sandwich

Recipe - Tony's Salmon

Cakes

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.25

P.29

P.31

A News-Times Publication

831 NE Avery Newport Or 97365

Recipe - Tapioca Pudding

Recipe - Lemon Bundt Cake

Recipe - Breakfast Puff

Pastry


contents

P.35

TANUETTE DIXON ANSWERS

THE CALL OF POTTERY

P.39

P.47

P.49

P.51

Kent Gibson the Fossil Guy

Ambassador gets

restoration

Shop the Dock

Thank you for your service!

5


Carving out a life in art

enny Newell has been attracted to art for most of

her life. But when by chance she discovered block

cutting and printing, she found her medium of

choice.

Newell works in a variety of media, often for her own

enjoyment rather than to sell, but block printing seems to

come most naturally to her. “I tend to switch media, but I

always come back to carving (blocks), and to photography and

painting,” she said.

Her love of block printing was inspired from the internet.

About 10 years ago, she was following the blog of a fellow

artist when she saw her block prints and was entranced by

the medium.

“I bought her book and ordered supplies, and it immediately

took off from there,” Newell said. “I had to learn to make my

own stamps because she wouldn’t sell them.”

Now she begins a project with a sketch, then sets to carving

giant blocks to use as stamps. She rolls ink onto the blocks

and places thick, 100 percent cotton, acid-free archival quality

paper on top. She rolls over it with glass, and then peels off

the paper — “and the print is what I sell,” she explained.

Newell noted she even hand-tears the edges of the print for a

finishing touch, and hand-stamps all of the packages she ships

to customers.

She makes prints in three sizes – 5x7, 8x10 and 11x14, the

largest size being the most popular. “I start with a big block

of rubber-like material, and I cut it with sharp tools and

carve away until I’m left with what I want to print,” Newell

explained. “I enjoy every step of the process so much.

“It’s a lengthy process,” she added. “Once the block is carved, I

can use it multiple times, but the blocks are made of very delicate

material, and I stop printing them before I wear them out.”

Most of the time she works with one color of ink, as she likes

the simplicity of the finished product, and she always makes

at least one print of black ink on white paper. Recently she

has been cutting a block into pieces — in the mode of a jigsaw

puzzle — and inking each piece a different color before putting

them all back together and printing it.

Newell recently created a print collection that she calls

“aspirations.” “I’ve started with three subjects and have

up to 12 in mind, in groups of three,” she said. “They are:

barn swallow, or diligence; cairn, or balance; and ginkgo, or

resilience.”

Newell also experiments with watercolor and works with clay

and photography. And she is starting to print her blocks on

fabric.

By Leslie O’Donnell | Photos by Jenny Newell

7


“Sewing and photography were my first artistic loves,” she

said, noting she did a lot of that in high school. “My personal

work is making quilts and sewing totes and clothing.”

Newell, who grew up in Lebanon, lives on a small farm outside

Toledo, complete with a variety of animals and a garden — a

parcel she calls “our little patch of paradise.” She has four

children, ranging in age from 17 to 10.

She has always made art with her children, who particularly

enjoy painting and carving blocks, she said, noting one of

her daughters also makes jewelry. “It comes naturally for

them because I have so many art supplies in the house,” she

said. “They often do art with me, but we did a lot of crafting

together when they were younger.”

And art comes naturally to Newell as well; her father is a

musician and her mother creates floral arrangements. “But no

one in the family does art like I do,” she said. “I see stamping

as an art form that has evolved from a craft.”

It’s important to Newell to carve out time for her art. “There’s

only so much time, and I like to use it to work on my skills,”

she said. “I have so many ideas that I need to get them out. I

have to be careful of my creative energy and where I spend it.”

She said the COVID pandemic has had an influence on her

work. “I feel like the pandemic showed me how important my

work is to me,” she said. “I felt myself diving more deeply into

my work than I ever did before. My kids did a lot of art with

me during that time as well.”

On the internet, Newell is known as phishybee and Anna

Jane, both combinations of family names. She maintains

an active blog, including videos of her creative process, and

wrote on it, “I’m one of those people who like to dabble in

just about anything/everything creative. I am discovering

more and more that finding time for creativity is becoming an

essential element to my happiness.” And on Instagram, she

describes herself as “a little obsessed with creating beauty.”

A selection of her art can be seen in the C.O.V.E. – Central

Oregon Coast Visitors Experience gallery in the entry area of

the News-Times, 831 NE Avery St., Newport. It will be open

for viewing Mondays through Fridays from 8:30 a.m. to 4:30

p.m.

Newell can be contacted at phishybee.studios@gmail.com or

at her Etsy shop online.


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Rock of the Month

Vanadinite from Midbladen Morocco

Want to

Learn More?

Learn more about this stunning piece and thousands more at

STYX, STONES N’ BONES

160 W 2nd St, Yachats, OR

(541) 653-3548

PHOTO BY JEREMY BURKE


Photo by

Luke Whittaker

N Y E

Historic

B

E A

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Located just a few short blocks off Highway 101,

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W A V E S

VOL 1.10

MAY/JUNE 2021

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VOL 1.9

APRIL 2021

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17


SJ CUSTOM JEWELERS

Custom Jeweler in Nye Beach

19


THE KITCHEN WILD

BY KATIE WILEY

Four Easy Steps to Restore and Season Cast

Iron and Homemade Fries

It’s no secret that I love my cast iron skillets — I pick them up wherever I find them

for a good deal. Whether at garage sales or flea markets, I’m always on the lookout

for unique cast iron cookware.

What is a secret though is that I’ve always avoided the old rusted ones because I

hadn’t ever restored or seasoned one before. That is until a friend of mine recently

reached out to me asking how to season his cast iron skillet. This forced me to confess

that I actually didn’t know how, so I immediately did something about it and learned.

Luckily I had a perfectly rusted, and what I thought was a completely ruined cast iron

skillet to learn on. And not only was this the easiest process, but my skillet now looks

better than it ever did prior to being destroyed.

So I wanted to pass this newfound knowledge on to those of you who don’t already

know just how simple it is to restore cast iron — in case you have your own cast iron

pans that need some TLC. Or perhaps the next time you see some old rusted cast

iron at a garage sale or flea market, it will inspire you to take those home to save them

with these four easy steps to a brand new looking skillet or Dutch oven.

4 Easy Steps to restore

and season Cast Iron

Homemade Fries

There’s nothing complicated or

time consuming about these fries.

Just take some russets, pop them

in the oven or microwave until

approximately 80 percent cooked,

carefully slice into desired

thickness, deep fry at 375° until

crisp and golden, then top with

coarse salt.

Homemade Fry Sauce

• 1 cup mayonnaise

• 1/2 cup ketchup

• 1 tablespoon pickle juice

• 1 teaspoon Worcestershire

sauce

• 1 teaspoon chili powder

Materials Needed:

Steel wool

Gloves

2 dry, lint-free cloths

Oil (I used vegetable oil because

of its high smoking point)

Directions:

Preheat oven to 475°

• Scrub rusty areas with steel

wool until all rust has been

removed. Wash with warm soapy

water, rinse thoroughly (you

should never wash cast iron with

soap and water except during this

seasoning process).

• Dry completely with cloth.

• Apply oil with second cloth,

lightly coating all sides evenly.

•Placing your skillet upside down

in the oven so oil doesn’t pool

inside skillet, bake for 1 hour,

turn off heat and allow to cool as

oven cools.


Can I let you in on a little secret? Before moving to the Oregon

coast I never cooked fish. Truthfully, I thought that I didn’t

really care for it, so I didn’t make it.

However, that has all changed since living here at the coast

alongside some of the greatest local fishermen. Having access

to fresh fish and lots of it has made all the difference in the

world! It wasn’t fish that I didn’t like, it was store bought,

mystery fish that was the problem, along with me not really

being comfortable knowing how to cook it.

Well, I am here to tell you, fish is seriously delicious, easy to

prepare, and it’s such a great source of lean protein!

If you’re wanting to purchase some fresh-caught local Oregon

coast fish, come on down to the Florence Farmers Market,

Tuesday, July 6, from 3 p.m. to 6 p.m., where you can find

me alongside my friend, Sam Shragge, from Federated Seafood

Southern Fried Rockfish

selling everything from frozen local halibut-caught at Heceta

Banks, local frozen chinook salmon, local frozen coho salmon

and hopefully some lingcod, rockfish, and black cod too.

Federated Seafood will also offer Albacore in 3 ounce pouches,

smoked black cod, smoked king salmon and smoked albacore.

I will tell you that this smoked salmon is going to go fast

because people wait all year for Sam’s famous smoked salmon,

so be sure to get there early.

If you’re not sure how to cook the fish you just purchased,

no worries. I’ll be there right alongside Sam handing out

lots of different recipes, such as this Southern Fried Rockfish

that I created from his gorgeous locally caught rockfish. So

if you’re in the area, come on by and say hello to Sam and

me this Tuesday at the Florence Farmers Market. But if you

can’t make it this week, that’s OK too, you can always go to

federatedseafood.com and join the email list for specials, new

products and crafted recipes.

Southern Fried Rockfish

Ingredients:

Federated Seafood rockfish filets

2 cups milk

1/4 cup Franks Red Hot Buffalo Wings Sauce

2 cups yellow corn meal

1 tablespoon Johnny’s Seasoning Salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Directions:

1. In a large bowl, whisk together milk and hot sauce. Add rockfish,

tossing to coat. Cover and refrigerate for at least 1 hour.

2. Heat oil in Dutch oven or deep fryer to 375°.

3. In a separate bowl, whisk together cornmeal, Johnny’s, garlic powder,

and paprika. Remove rockfish from bowl, discarding milk mixture.

Dredge rockfish in cornmeal mixture, shaking off excess. Fry rockfish

until golden brown, 3 to 4 minutes.

4. Serve with lemon wedges and enjoy!

I am a mom to three beautiful children, but I’m also a chicken

mom to 17 chickens, 16 hens and one handsome rooster.

But these chickens of mine aren’t meat birds, they’re strictly egg

layers (except for that rooster of course, his job is to just strut

his stuff looking handsome). So as a mom who wants to feed

my family nothing but the healthiest, most nutritious foods,

finding free range, 100 percent pasture-raised, non-GMO corn

and soy free meat birds is a must! Luckily, I made a new friend

Buffalo Chicken Sandwich

at the Florence Farmers Market, Steve Knox from Fog Hollow

Farm out of Walton, who raises everything from the happiest

and healthiest chickens and ducks, to 100 percent organic fed

egg layers, to 100 percent pasture raised, all grass fed and grass

finished lambs.

Steve has been raising birds for more than 10 years, so he really

knows his stuff when it comes to raising happy and healthy

poultry. And he has turned his passion for raising birds

21


Buffalo Chicken Sandwich - continued

into a family affair, now working alongside his fiancé, Terah

VanDusen, and their daughter, who even at the age of two

helps her mom and dad with the eggs.

So if you’re looking for happy, healthy, pasture-raised chickens,

ducks and lamb, you can find Fog Hollow Farm every Tuesday

at the Florence Farmers Market, or you can order directly

through them at Foghollowfarmllc@gmail.com.

Buffalo Chicken Sandwich

Ingredients for chicken breasts or thighs

For dry ingredients:

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon Johnnys Seasoning Salt

For wet ingredients:

1 egg

1 cup milk

Directions:

Lightly dust breasts or thighs in flour mixture,

dip in egg mixture, then back into flour mixture

,pressing flour into chicken to ensure it’s fully

coated. Fry at 350° until internal temperature

reaches 160° and chicken is a golden brown.

Jed’s Buffalo Sauce

• 2 sticks (1 cup) of salted butter

• 1 12oz bottle of Franks Red Hot Original

• 13 cloves of garlic (yep, you read that right, 13!

You’re going to have to trust me on this, 13 is the

magic number for this sauce)

• 1 1/2 tablespoons apple cider vinegar

• 2 teaspoons Worcestershire

• 1/4 teaspoon red cayenne pepper

Directions:

Peel and smash garlic, sauté in butter for about 5

minutes (being careful not to burn the butter or

garlic) on medium heat.

Add remaining ingredients and reduce to a

simmer for 10-15 minutes, then carefully blend

in a blender or food processor until garlic is

completely blended.

For Buffalo Chicken Sandwich:

Smother your fried chicken breasts or thighs in

Jed’s Buffalo sauce. Place on a Kaiser roll or your

favorite sandwich bun, top with chunky blue

cheese dressing and dill pickles. Enjoy!

22


Tony’s Salmon Cakes

My day started with the sunrise over Yaquina Bay, which was the

most beautiful sunrise I had ever seen. The glowing sun reflecting

off all the boats that were headed out to sea with the landmark

Yaquina Bay Bridge in the background was already one of the

most incredible ways I have started a morning in my entire life, so

whether we caught any fish or not, from that moment on it was all

just a bonus. But guess what, we did catch fish!

Last Wednesday, my husband and I were invited out ocean fishing

by Tony and Eugene, the inventors of the Crack’n Crab Cleaner.

Those guys set us up with four custom-made fishing rods — by Tony

himself — on their boat Crack’n. One after one, those rods had

bites on them. There is no bigger thrill than watching that rod

bounce because you know there’s a salmon almost 100 feet down

at the end of that line. The adrenaline you feel when reeling these

fish in makes you feel as if you have superhuman strength, almost

blindly acting on pure instinct to try to get these ocean fish into

the boat. Although a lot of the coho we caught were native so we

were unable to keep them, and a few chinook got off the hook right

at the boat, the thrill of it all is pretty indescribable — keepers or

not.

However, when I landed my first keeper coho, which also happened

to be my very first salmon catch of my life, there really wasn’t a

feeling like it — until I landed my first chinook! That salmon put

up a fight, and I wasn’t about to let it win. Maybe I had something

to prove because I was the only woman on the boat and I didn’t

want to let the boys down, or maybe it’s just in my blood and I was

meant for this kind of thing. Either way, I fought that chinook

until Tony had that thing secured in the net. At that point, I had to

take a seat to try to catch my breath. This was a thrill of a lifetime,

and I can see why these fishermen spend all of their free time out

at sea.

My day wouldn’t have been a fraction as incredible as it was if it

weren’t for Tony and Eugene, the men behind the Crack’n Crab

Cleaner. These men are kind, genuine, down right hilarious and

absolutely a breath of fresh air. During these uncertain times in

our world currently, I often feel as if there aren’t many people out

there that share my same values and passion for life, and these men

are my people. These are incredibly kind men, with the strongest

work ethic and genuine core values that you just don’t see much

anymore. Oh and so darn hilarious — I was hysterically laughing all

day long because of these two. You truthfully might not ever meet

an all around better couple of humans.

You can find their Crack’n Crab Cleaner here locally on the coast

at all Englund Marine locations, Newport Marina Store (by the

boat ramp), Newport Ace Hardware, Shrimp Daddy in Waldport,

Breen Marine in Florence, Salmon Harbor Tackle in Winchester

Bay, Basin Tackle in Charleston and Bandon BAIT. The Crack’n

Crab Cleaner is currently sold in more than 80 locations, or you

can order it directly online at www.tealcrab.com.

Tony’s Salmon Cakes

3 cups salmon

1 tablespoon butter

1 cup red onion

1 jalapeño pepper

1/2 green bell pepper

4-5 garlic cloves

1 egg

3 tablespoons mayonnaise

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1 cup panko crumbs, plus a little extra for

dredging clam cakes before they hit the fryer.

Oil for frying

Directions:

In a skillet, add butter and sauté onions and

peppers until soft, add garlic and sauté for

another minute of so. Remove from heat.

In a separate bowl, mix egg, mayonnaise,

Worcestershire sauce, cayenne, salt and pepper.

Add sautéed onion and peppers mixture to egg

mixture, then add 1 cup panko crumbs and

chopped salmon.

Form into 1/3 cup sized cakes, shaping them

into approximately ½-inch thick rounds.

Refrigerate for at least two hours before frying.

Right before deep frying, press a little extra

panko crumbs on each side for extra crunch.

In a deep fryer or skillet, heat oil to 350 degrees

and deep fry until golden brown.

Top with Spicy Sriracha Mayo and garnish

with fresh parsley, enjoy!

Spicy Sriracha Mayo

Ingredients:

1/2 cup sour cream

1/3 cup Mayo

1/2 teaspoon garlic

1/2 teaspoon cumin

1/4 teaspoon salt

3-4 teaspoons Sriracha

Mix well.

23


PHOTOS BY: JEREMY BURKE


CELESTE’S KITCHEN PNW

BY CELESTE MCENTEE AND GUESTS

Ingredients:

Home made Tapioca Pudding

Notes:

• 1 cup water

• 1/2 cup small pearl tapioca (not

instant) I use Bob’s Red Mill

• 1-1/2 cups whole milk

• 1 cup whipping cream

• 1/4 teaspoon kosher salt

• 2 large eggs

• 1/2 cup granulated sugar

• 1 teaspoons vanilla

Instructions:

• Place the water and tapioca pearls

in a 1 1/2 quart pot. Let stand for 30

minutes until the pearls are plump and

have absorbed the water.

• Turn on the heat to medium-high.

Pour in the milk, cream and salt; stir

while bringing to a simmer.

• Reduce the heat to very low, add in

the sugar and cook, uncovered, stirring

frequently (so the tapioca doesn’t

stick to the bottom of the pan), until

the tapioca pearls have plumped and

thickened, about 5 minutes.

• In a separate bowl, beat the eggs.

Slowly whisk in about 1/2 to 1 cup

of the hot tapioca, tempering it (this

equalizes the temperature between the

two mixtures to avoid curdling).

• Pour the egg mixture into the pot

with the rest of the tapioca; increase

heat to medium and stir for several

minutes until you get a thick pudding

consistency that coats the back of a

wooden spoon. (Do not let mixture

boil.)

• Take off the heat and cool for 15

minutes.

• Stir in the vanilla.

• Serve either warm or cold and enjoy!

Different brands of tapioca call for

different instructions, so pay attention

to the packaging.

Berry Trifle

Classic trifles are layers of cake, fruit

and custard in a glass bowl. They

deserve more credit than they typically

get. The only thing better than how

impressive a trifle looks is how good

it tastes. My favorite trifle recipe has

it all: sweet creamy tapioca pudding,

delightfully buttery pound cake, fresh

berries and heavenly whipped cream.

My daughter, Kaprice, has perfected

this recipe and now serves it up for all

of her friends. It’s become her specialty.

Ingredients:

• 1 store bought pound cake — slice

evenly or use cookie cutters to cut into

shapes.

• 1 batch of homemade tapioca

pudding.

• 2 cups fresh whipping cream, beat

with 1/4 cup sugar until fluffy.

• 3 cups of fresh sliced strawberries,

blueberries, raspberries or blackberries

or any combination.

Instructions:

• Wash the berries, toss in a bowl with

enough sugar to coat, add 2 teaspoons

fresh lemon juice, use all of the liquid

when layering.

• Start by layering the pound cake first

then adding in any order until you get

to the top, and garnish with whipped

cream and berries.

Tapioca

Pudding and

Berry Trifle

Homemade tapioca pudding is simply

delicious. It’s a timeless dessert and is

easier to make than you might think.

Have you ever tried to make tapioca

pudding? When is the last time you

even ate tapioca pudding? I sort of feel

like tapioca pudding is the forgotten

dessert. I mean, I never hear anyone

talk about it, and I definitely never see

anyone serve it. And I never see any

recipes for it … so I want to change

that!

Tapioca pudding has become one of

my favorite treats to make. Mostly I

enjoy eating it warm.

But my all time favorite dessert is

trifle made with layers of homemade

tapioca pudding and pound cake, fresh

whipped cream and mixed berries. All

of these ingredients can also be store

bought if you’re in a hurry, but I say it’s

worth the extra time to use homemade

ingredients.

25


27


Lemon Sour Cream Bundt Cake

This lemon bundt cake recipe is a dessert everyone will love — it’s perfectly rich and buttery, and yet has a fluffy

texture that’s often hard to achieve in homemade cakes.

The sweet and tart lemon glaze is the perfect final addition to create a dessert that’s simple, yet perfectly elegant and

utterly delicious!

I love this lemon bundt cake recipe because it’s made with ingredients I usually have on hand. It can be made a bit

in advance and doesn’t need any last minute garnish.

This is one of those recipes I know I’ll make again and again. It’s perfect to bring along to a potluck or summer

barbecue, but pretty enough for a spring tea party.

Lemon Sour Cream Bundt Cake

Ingredients

Cake

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup salted butter (2 sticks), at room temperature

• 2 cups sugar

• 1 tablespoon lemon zest 1 lemon

• 4 eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

• 1/2 cup sour cream full fat

• 2 tablespoon lemon juice fresh

Glaze

• 2 tablespoon salted melted butter

• 1-1/2 cups powdered sugar

• 1-1/2 tablespoon lemon juice fresh

Instructions

Prepare the cake

• Preheat oven to 325°F.

• Grease and flour the bundt pan. This is an essential step

for properly removing the baked cake, so be sure to do a

thorough job.

• In a medium bowl, whisk together the flour, baking

powder, baking soda and salt. Set aside.

• In the bowl of an electric mixer, blend the butter until

fully smooth.

• Add sugar and beat on medium speed for 1-2 minutes.

The mixture should be light and fluffy and completely

blended.

• Add lemon zest and blend. While still mixing, add the

eggs, one at a time, with a few seconds of blending in

between each egg.

• While slowly mixing, slowly add about half of the flour

mixture, then pour in the vanilla and milk.

• Add the second half of the flour and then the sour cream

and lemon juice.

• Blend just until all of the ingredients are well incorporated.

• Pour/scoop batter into prepared pan, using a spatula to

smooth the top, as needed.

• Bake 50-60 minutes, or until a toothpick inserted in the

center comes out clean, done all the way through.

• Cool in the pan, sitting on a wire rack, until the pan is

cool (or just barely warm) to the touch. Gently use a small

spatula to loosen the cake around the center and edges of

the pan. Invert the cake onto the cooling rack set it on top

of a cookie tray and line it with parchment paper to catch

the frosting. Give the pan a good firm tap on the bottom,

and then lift up pan.

Prepare the glaze

• Melt the butter in a medium-sized bowl, then add

powdered sugar and use a small whisk to combine.

• Add the lemon juice and whisk. The glaze will thicken

as it sits at room temperature, so you can play around with

how thick you want it before pouring it over the cake.

I use the zest of another lemon to sprinkle on top as a

garnish. You can even layer thin slices of lemons in the

middle of the bundt cake before serving.


Breakfast Puff Pastry

This recipe has been special to us and those who visit our home. It is a breakfast dish that we make at least once

for every new guest who comes to stay with us. We have made this dish for just over a decade now. It is the perfect

breakfast item that is unique and delicious. The breakfast pastry becomes everyone’s instant favorite. Impressive as

it may seem, with small and simple tricks this delicacy is not difficult to make. Try this breakfast puff pastry for your

next brunch. It will remain a classic for years to come.

Breakfast Puff Pastry Recipe

Ingredients:

1 frozen puff pastry sheet (Pepperidge Farms or Trader Joe’s)

3/4 cup shredded Gruyere or sharp white cheddar cheese

1/3-1/2 cup crème fraîche

12 thick-sliced, hand-smoked peppered bacon (I love JC

Market’s)

Egg wash

6-8 eggs

Kosher salt and ground pepper

1 tablespoon roughly chopped fresh chives

Directions:

Preheat an oven to 400°F. Line a baking sheet with

parchment paper.

On a lightly floured work surface, roll out the puff pastry

into a rectangle about 12 by 15 inches. Trim the edges (a

pizza wheel and a ruler work well to cut puff pastry). With a

sharp knife or pastry wheel, cut a line around the rectangle

about 1/2 inch from the edge. Do not cut all the way

through; you just want to create a ridge when the pastry is

baked. Using a fork, prick the pastry inside the line all over.

Lay the rectangles on the prepared baking sheet. Refrigerate

while you prepare the toppings. Egg wash the outer edge

In a small bowl, stir together the cheese and crème fraîche.

In a large fry pan (it is best to choose a nonstick pan with

a lid so you only have to clean one pan), fry the bacon over

medium-low heat until just barely crisped, about 5 minutes.

Drain on paper towels. Discard the fat in the pan.

Dollop a spoonful of the cheese mixture in the center of

each pastry rectangle and spread it out to the cut line.

Roughly chop the bacon and sprinkle it over the cheese

mixture. Bake until the pastry is puffed, crisp and golden,

about 15 minutes. At the 5-minute mark, crack eggs around

the tart on top and place back in the oven to finish baking.

Sprinkle with chives and serve immediately. Makes 6-8 tarts.

Use the best-quality puff pastry you can find. A local bakery

will often sell fresh puff pastry, so check around. Dufour

brand puff pastry, which is available in high-end markets, is

also a good choice. The same goes for eggs: the fresher your

eggs, the more scrumptious your over-easy eggs will be. I use

Trader Joe’s or Pepperidge Farms.

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31


Taunette Dixon answers the call of pottery

With a natural penchant toward nautical themes and the

colors of the ocean, Newport resident Taunette Dixon has

followed her passion for the pottery wheel to transform

her hobby into a profession. And her pottery has been so

successful that she sells out as fast as she can create.

“That’s a nice surprise,” she said. “Summer and holidays are

super busy.”

Dixon did not expect that to happen. “I took this on as a

hobby four or five years ago and became a little obsessed

with it,” she said. “Now it’s become a career.” And that’s

in addition to working with her husband, Kevin, and their

commercial fishing vessel, the F/V Tauny Ann.

Dixon sees her pottery venture as a gift of fate. “I come from

a family of artists, but I couldn’t find my medium,” she said.

Then she took hand-building pottery classes at the former

Toledo Clayworks and found her niche.

“But I never tried throwing on the wheel,” she said. When

a very close friend was diagnosed with a terminal illness,

Dixon went to Eugene to be near her and stayed at Daniels

Pottery, an Air B&B that was attached to a commercial

pottery studio.

“The man who owned the studio was a pottery teacher and

ran a gallery. He started giving me private lessons on the

wheel and gave me access 24/7 to the studio,” she recalled.

“I became obsessed. It was really healing — it soothed me.”

When she returned home, she took more classes at Toledo

Clayworks and now feels part of the pottery community at

the coast. “There’s a lot of learning involved in pottery, and

people have helped me with it all,” she said.

The COVID-19 pandemic changed much of that, and led

Toledo Clayworks to close up shop. To continue learning,

Dixon started taking lessons via YouTube.

By Leslie O’Donnell | Photos by Jeremy Bruke & Steve Card


Dixon's pattery often

makes a cameo on

Celeste's Kitchen youtube

show. Shwon here with

guest calamari recipe

from chef Michael Waliser

Photo by Jeremy Burke


Lately she has been working with colored clay — swirling

color into the clay while working with it, and then putting a

clear glaze on top.

Dixon said she likes creating functional ware. “I like people

to get to drink coffee every day out of a cup that I’ve made,”

she said. “I love the idea of people enjoying my pottery and

using it.”

Reflecting on pottery’s role in ancient Greece, she said she’s

impressed with how long pottery lasts and how sturdy it is.

“It’s so ancient,” she said.

Dixon first made her pottery in a spare bedroom and put

her kiln in the garage. Now, she rents the bottom floor of

her daughter’s house across the street from her own, and has

ample room for her kilns and studio. An added plus — “I get

to see my grandson every day,” she said.

Dixon calls Chasse Davidson, who owned Toledo Clayworks,

a “great teacher and phenomenal artist.” She also cites

Martha Wallace as one of the Toledo Clayworks instructors

who got her started in pottery, first with hand-building and

then with the wheel.

She noted her many years of involvement with the Newport

Fishermen’s Wives have given her contacts that contribute

to her pottery’s success. She remains involved with the

Fishermen’s Wives, serving on its board and as spokesperson

for the group.

With her husband away fishing for much of their children’s

growing up years, Dixon said she was busy “being a mother,”

“Hand-building was a great way to start, and it teaches the

basics,” she said. “But learning how to create a vessel on the

wheel is difficult.”

Dixon makes a variety of items, from mugs to lidded jars,

bowls to teapots, and planters with attached bottoms. While

she makes what she knows will sell, she also tries to create

something different in each kiln load. “That’s part of the

fun,” she said.

And coming from four generations of fishing families — she

was raised in Newport and Dutch Harbor, Alaska — it’s no

surprise that Dixon’s pottery often bears a nautical theme or

the colors of the ocean.

“I’ve also learned how to make my own glazes, mixing

commercial glazes with my own,” she said. “I find myself

attracted to marine-ish glazes and designs. I might make

something with an octopus attached, and a lot of my cups

have a crab or anchor or other marine animal on them. And

I do a lot of blue glazes, although I also am attracted to red

and black.”


with no time to pursue pottery. Now that her children are

grown, she has the time to devote to her love of pottery.

“This isn’t a cheap profession to start out with — it takes a

lot of equipment, and without a studio to go to, you have

to have a kiln and wheel — and my husband has been super

supportive,” she said, adding he would like to see her expand

to more farmers markets and craft shows.

Meanwhile, Dixon is devoted to her craft. “I try to touch clay

every day,” she said. “I may still be throwing pots at 3 a.m. I

lose track of time when I throw. When I do something, I do

it big.”

Dixon said she has extra pottery wheels in her studio, and

is open to helping her friends get into the medium. “I love

sharing it with my friends,” she said. “It’s a tough medium

to learn on your own. I’ve had four great teachers, and I was

lucky I got those lessons before COVID hit.”

“Certain media call to certain people, and I feel like this one

called to me,” Dixon said. “It all fell into place, as if it was

supposed to happen. I’m content.”

Dixon sells her pottery through Wind Drift Gallery – Childish

Tendencies on the Newport Bayfront. She also makes candle

containers for Newport Bay Candle Co., in Newport. And

she will participate in her second local vintage and artisans’

market Friday, Aug. 20, from noon to 8 p.m., and Saturday,

Aug. 21 from 10 a.m. to 6 p.m. at 50 SE South Forty Lane in

Depoe Bay. Taking part with Dixon will be Amber Taunton

with repurposed furniture, plants and vintage and handmade

items; Kim Postlewaite of Gearhart with vintage items and

painted furniture; Betty Wilson of Siletz with vintage linens,

painted furniture, custom towels and pillows; and Becca

Bostwick of Newport, with handmade items and candles.

37


Kent Gibson: Fossil Guy

One of Gibson’s favorite discoveries

a fossilized marlin skull. Photo by

Jeremy Burke


John Lennon had Yoko, Johnny Cash had June, and Kent

Gibson had Bart.

Bart, a black Labrador retriever, may not have exactly been

a poetic muse, but Gibson said his faithful companion led

him to a passion and hobby that has lasted more than two

decades and taken him to places he never imagined.

“I was on Ona Beach in 1998, and I remember it was a very

stormy year,” recalled Gibson. “I was out collecting agates

and jasper from the beach with my dog, Bart, when I found

a rock about the size of a baseball.”

Gibson put the seemingly ordinary rock in his bucket, and

Bart took it out. “I tossed it, and the dog brought it back. We

did that twice. Then Bart dropped it on my foot.”

It was then that Gibson took a closer look and noticed that

“rock” wasn’t just any rock. It was a fossilized prehistoric

porpoise skull — the first fossil Gibson found — and one of

his discoveries that is currently on permanent loan to the

Smithsonian Institution.

Carbon dating placed it around 16.4 million years old by

paleontologists.

Since that fateful day, Gibson has collected thousands,

perhaps even hundreds of thousands of fossils on the beaches

in Lincoln County.

“I’ve found over 650 already this year,” said Gibson. “I

would say I have collected more beach fossils than anyone

in Oregon. And piece for piece, probably more than anyone,

anywhere.”

The road to the Smithsonian

Gibson’s road to the Smithsonian began about nine years ago

after a chance meeting with a couple other fossil enthusiasts.

Gibson had heard about two men who were going to give a

presentation about fossils in Lincoln City. He loaded several

fossils in the back of his truck and headed north.

Those two guys were artist Ray Troll and Dr. Kirk Johnson,

who now is the director of the Smithsonian National Museum

of Natural History. The pair were on a publicity tour for their

book called “Cruisin’ the Fossil Freeway,” a retelling of their

5,000-mile road trip in search of fossils.

“I had about a dozen skulls in my truck and got there about

an hour early,” recalled Gibson. “I noticed these two nerdy

guys walking across the parking lot, and I asked if they were

looking

for the fossil guys too.”

Troll turned to Gibson and informed him that they were the

two presenters of the fossil talk.

By Susan Schuytema | Photos by Jeremy Burke & Susan Schutema


“I asked if they wanted to see my fossils, and they kind of

blew me off. I went in and watched a 250-piece slide show

that took about two and a half hours.”

Gibson said he started to realize that Troll was a famous

artist. “There were about 30 guys standing around after the

presentation wanting to talk more with Ray. So I just waited

and waited.”

Finally, everyone cleared out and Gibson had his time to talk

to Troll and Johnson.

“I said, ‘You guys still wanna look at my fossils?’”

The three men went back to Gibson’s truck.

“I heard Kirk say, ‘Oh my God! Ray! Ray! Come look at this!’

They couldn’t believe what I had in there.”

Thoroughly impressed by Gibson’s collection, Troll and

Johnson invited him to lunch with some of the people from

the North American Research Group, a society of amateur

fossil hunters. That encounter led to a meeting with people

from the Smithsonian.

Eventually, curators at the Smithsonian chose several of

Gibson’s fossils for display. As a thank-you for his donation,

he was invited to Washington, D.C. to talk with scientists

and get some VIP treatment.

Some of the scientists asked Gibson to take them out fossil

hunting.

“We were just walking around the Potomac River, and I

looked down and saw what looked like glass. I went and

picked it up and saw it was a perfect megalodon tooth.”

What might seem like luck to some is just a trained eye to

Gibson.

“I can’t always tell what is in the rock, but I can imagine what

might be in them. You have to start uncovering the bone to

see what is there. It is like uncovering a mystery.”

Fossils in Lincoln County

Gibson estimates 99 percent of his vast fossil collection was

found along the coast in Lincoln County.

Most of the fossils in Lincoln County are from the Astoria

geologic formation dating back to the Neogene period about

15 to 21 million years ago. The formation is about 190

meters thick.

While Gibson is arguably the most avid fossil collector in

this area, he wasn’t the first.

41


Doug Emlong was an

amateur fossil collector

from Lincoln County who

amassed a large collection

and later sold them to

the National Museum of

Natural History in the

1970s. Museums used to

pay collectors for fossils,

though that practice ended

several years ago.

The collection included

15 new species of marine

mammals and two previously

unknown families. Emlong

eventually sold more than

40,000 pounds of fossils to

the Smithsonian before his

death in 1980.

“Emlong had secured a

special history in vertebrate

paleontology by collecting

more marine mammal

fossils of more kinds and

more ages than anyone,” said

Clayton Ray, then research

curator of the National

Museum of Natural History,

soon after Emlong’s death.

“Doug had an irrational,

uncanny feeling,” Ray said.

“His success was absolutely

unprecedented.”

Even now, more than 40

years after Emlong’s death,

his contributions to science

and his legacy remain.

“I actually met Doug once,”

recalled Gibson. “We went

fishing together.”

It wasn’t until much

later, when Gibson read

Emlong’s obituary and saw

his photo, that he made the

connection that the man


he fished with years earlier was the

legendary fossil collector.

“Doug was collecting fossils before

anyone else, so he found so many great

finds,” Gibson said.

Fossil collecting today

Two of Gibson’s favorite discoveries

are a fossilized marlin skull and a

desmostylus skull. Those specimens, as

well as several others, are currently on

display at the Oregon Coast Aquarium

exhibit, “Cruisin the Fossil Coastline,”

a follow-up book and exhibition by

Troll and Johnson.

“The skulls are pretty important

because paleontologists use those to

determine the species,” explained

Gibson.

One unidentified fossil Gibson recently

found is part of a large bird skull,

which may be Pelagornis skull. The

Pelagornis was only recently identified

as a species and only one fossil of it has

been found. It was a very large bird and

is extinct. If positively identified, this

fossil would be a major discovery.

“That one will go to someone to write

a paper on and will probably end up in

a museum.”

He has been known to comb the

beaches several times a day — in the

morning before work, on his lunch

break and then again after work.

“Finding stuff that no one has found

before is really interesting. It’s the

hunt. It’s still the hunt,” he said.

“And collecting does save them from

destruction.”

Gibson has some tips for people

interested in amateur geology:

• Look for a place where sand has

washed off the beach and not directly

in the sand.

• Look for a brown color in rocks —

that’s bone.

• Don’t dig in banks unless you get a

permit — it is illegal otherwise.

• Join the North American Research

Group (NARG) as a member.

Because of his membership to NARG,

Gibson has a permit to pick up more

than the regulated one gallon per day

or three gallons per year of agates,

jasper, fossils. Some of his fossils are

even too big to put in a bucket.

When he retires in November as

commercial marina harbormaster at

the Port of Newport, Gibson doesn’t

have plans to slow down his hobby but

hopefully have more time for it.

Where to store them all, however,

might be a problem. Already in large

garden beds in front of his home, on

shelves in sheds and a workroom where

he painstakingly works with air scribes

and a sandblaster to remove rock from

some of the fossils, his fossils take up a

lot of space.

And since selling fossils is illegal, there

is no monetary value in his collection.

“When the aquarium show is over, I am

seriously going to consider donating

much of my collection. It has seriously

gotten out of hand,” he said.

The exhibit, “Cruisin’ the Fossil

Coastline” featuring some of Gibson’s

fossils, will be on display at the Oregon

Coast Aquarium until spring.

43


“The Ambassador” is pictured standing watch over a setting sun. However, years of facing off against

the harsh coastal environment have taken a toll, and it was removed earlier this year so that it could

be restored. PHOTO BY STEVE CARD


ICONIC

‘AMBASSADOR’

AWAITS RESTORATION


toll.

rom its spot looking out over the Pacific

Ocean, “the Ambassador” has been welcoming

visitors to Newport since 2005. But it’s taking

a break this summer, in an effort to repair the

rust and weathering that have taken a serious

said. Indeed, Hawker said the city has quite a few murals

and other public art that came in during or just before

the pandemic and have not had a dedication or formal

acceptance.

“We’ll be working on that soon,” she said.

Many who speak of the 21-foot-tall sculpture, crafted by the

late metal sculptor and mixed media artist Sam Briseño,

eventually use the term “iconic,” and the artwork definitely

lives up to its name. Its image appears on a variety of

promotional material for the city, and it’s been a must-see

for visitors and residents both. But years of facing off against

the ocean have left it a hazard to passers-by, and it was taken

down this spring in an effort to save it.

“This is a great sculpture — I’m glad it’s here,” said Peggy

Hawker, city recorder and special projects director for the

city of Newport. She said there is no record of how much,

if anything, it may have cost, but it is expected to take about

$5,000 to remove, repair and reinstall it, a sum that includes

$600 for new glasswork for its face and body.

Hawker explained that Oregon Coast Council for the

Arts (OCCA) placed the statue on city property, with the

city responsible for its maintenance. The city’s Public Art

Committee has recommended moving the sculpture back a

little from the curb, and the city’s landscaping department

has said that could be done, although it also means costs may

increase to include a new base. Hawker noted that moving

the sculpture does not contradict the Park System Master

Plan or any zoning provisions.

“There will have to be an annual maintenance program for

the city’s public sculpture,” Hawker said. “Our outdoor art

needs to be examined at least once a year.”

Hawker said the city council has allocated $25,000, for

public art along with a maintenance budget of $10,000; last

year, only $5,000 was allocated, and the Ambassador repairs

will come out of that sum.

“I give credit to the committee for their efforts at prodding

this along and repairing this Newport icon,” she said. “Right

now, it was either a matter of repairing it or getting rid of

it, and the committee has been instrumental in moving

repairs forward.” She added that committee member Bill

Posner is documenting the sculpture’s condition and repair

in photographs.

“And I’m sure we’ll have a rededication ceremony,” Hawker

And as for the Ambassador, she said, “It’s been a leap of faith

to see about having it fixed, and we’re all hoping for the best.

We have high hopes.”

The Ambassador was put “in a perfect place,” in spite of

the harsh coastal environment, Hawker added, noting that

means it requires a lot of care. She and the committee

found it hard to find someone who works in metal and does

restoration and repair.

That someone turned out to be Wyatt Glasgow, of Atlas

Fabrication in Newport. He took down the Ambassador,

ordered parts and brought the sculpture to his workshop —

and now awaits arrival of those parts and chemical cleaning

supplies. “Getting anything in a timely manner is not

happening these days,” he said. “So we’re in a waiting game.”

Glasglow, who was raised in Waldport and has lived in

Lincoln County all but one year of his life, has also created

metal art, including a large octopus hanging upstairs at

Grand Central Pizza in Waldport and an all-steel bear head.

He has had his business for a year and a half and has worked

in the field six years.

He said the Ambassador project is “right up my alley. Sam

clearly had a vision, and it’s cool to be part of keeping it

alive. The artist had a collection of various metal parts and

used them where they looked good. Many items are so far

gone that they can’t be repaired, but overall it’s still in pretty

good shape.

“Once I get the parts I need and treat it with a clear coat to

help preserve it, I think it will be just great,” Glasgow said.

“I’m honored to have been asked to do this, and that the city

doesn’t have to ship everything to San Francisco — they can

keep the work local. And I’m glad we got it down when we

did, as there were major safety issues, parts hanging on like a

thread. But the structure is in good shape.”

Catherine Rickbone is retired as executive director of OCCA,

and recalled that the Ambassador was already in place when

she began her work there. She is currently chairman of the

Public Art Committee, and said the group was aware for

some time of the deterioration of the statue.

By Leslie O’Donnell | Photos by Steve Card


“We’ve been checking on it for about 1-1/2

years, and it became evident that the time

was now to restore it,” she said.

While the city hopes the work can be

completed this summer, a final date

remains unknown. Pavers are likely going

to be placed around the base to give a more

finished appearance as well. Previously it

had no landscaping.

In addition to metalwork restoration, the

sculpture’s two glass pieces will also be

replaced. Glass artist Teresa Kowalski of

South Beach, who fashioned the original

glass face, is creating a new green one as

well. And while Briseño had repurposed

a glass diamond-shaped piece in the body

of the work, that has disappeared, and

Kowalski is making a new, clear one.

Kowalski recalled that Briseño had talked

with then-OCCA executive director Frank

Geltner about moving the Ambassador

from its original location at the Port of

Toledo to Newport.

“This is really all of Sam’s work,” Kowalski

said of the Ambassador. “I supplied him

with the glass face in trade for a metal

stand for a heron, but it really is all his. He

was a good friend of mine.”

“We’ve learned we can’t just put up the

Ambassador — that doesn’t work in our

caustic weather,” Rickbone said. “We’ll

take perpetual, periodic loving care.

“The sculpture is so open and joyous

and really moving,” she added. “It’s

so commanding, yet welcoming – an

incredible piece of public art, and one of

the most recognizable pieces we have.”

Wyatt Glasgow, of Atlas Fabrication in Newport, is doing

the restoration work on “the Ambassador,” a 21-foot-tall

sculpture by the late Sam Briseño that has stood at Don

and Ann Davis Park in Newport for many years.

PHOTO BY STEVE CARD

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Popular Shop at the Dock returns in Newport

Availability of fresh fish is arguably one of the best perks of living

on the Oregon coast, and it really can’t get much fresher than

buying directly from a commercial fisherman.

But for many people, navigating Newport’s commercial fishing

docks can be daunting.

Thanks to the popular Shop at the Dock tour, a program of

Oregon Sea Grant and Oregon State University Extension,

locals and visitors can learn the ropes, or fishing lines, on a

guided tour.

“If you don’t know what you are looking for, or even what

you are looking at, it can be intimidating,” said Angee Doerr,

OSU Extension Marine Fisheries Specialist and coordinator of

Newport’s Shop at the Dock. “There are so many different types

of vessels and even though Port Docks 3, 5 and 7 are open to the

public, many people feel out of place if they are just wandering

around.”

The Shop at the Dock tour gives participants the opportunity to

not only learn how to navigate their way around the docks but

also learn about the different types of vessels, what they fish for,

sustainability, how seafood is caught and how to buy it directly

from the fishermen selling it off their boats.

Started as a community outreach program in 2014, the Shop at

the Dock tour is popular with local community members and

tourists alike. This year’s tours are scheduled at 9:30 and 10:30

a.m. for five Fridays, starting July 23 and ending on Aug. 20. The

90-minute tours will begin on the sidewalk by the newly rebuilt

Dock 5 in the Port of Newport

“It’s an opportunity for people to learn more about commercial

fishing, which is huge in our culture, social systems and our

economy,” Doerr said. “Much of what you’ll learn is not taught

in regular classes.”

In 2018, the popular event expanded to Garibaldi, where a tour

of a local seafood processing facility was added. This year, Shop

at the Dock in Garibaldi won’t be scheduled until the fall at the

earliest.

Each tour will be limited to about 12 people. The tours are

offered on a first-come, first-served basis, and there is no need

to pre-register. However, anyone wanting to attend with a larger

group should contact Doerr directly to set up a time for the tour.

The event will be held rain or shine, so Doerr advises planning

ahead. Wear comfortable shoes with a good tread and arrive

early to find parking.

On the day of the tour, Doerr will have an informational sheet of

who is selling what fish where and the pricing. There will also be

details on the retail stores that carry fresh caught fish.

Albacore tuna will be in season during the tour time, and

participants may also find salmon, rockfish, lingcod and possibly

halibut for sale. If you plan on buying locally harvested seafood,

bring cash — since most fishermen don’t accept cards — and a

cooler with ice.

“If people want to buy fish during the tour, they need to know

they will be buying a whole fish,” she said. “There will be

someone nearby who can filet the fish.” Having a professional

filet the fish yields more meat than an average person can get

,according to Doerr, but expect to pay more per pound if the

fish is filleted.

Doerr asks participants to be flexible. “We work directly with the

fishermen, but every tour is different,” she said. “What they have

or won’t have depends on their catch that day.”

For more information or to register a large group, contact Doerr

at doeer@oregonstate.edu or 541-648-6816.

By Susan Schuytema | Photo By Susan Schuytema 49


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