Oregon Coast Waves - 2.1

W A V E S
VOL 2.1

Photo by
Luke Whittaker
N Y E
Historic
B
E A
C H
Located just a few short blocks off Highway 101,
the “European walking neighborhood” of Historic Nye beach is a
perfect spot to enjoy easy access to miles of perfect beaches
and offers the visitors lots of …
Beachcombing
Bike Riding/Rental
Beach Walking
Kite Flying
Surfing
Sail-boarding
Tide Pooling
Photography
Galleries
Jewelry
Visual Arts
Apparel
Lodging
Spa – Massage
Cafés & Fine Dining
Hours of Family Fun
Unique
Retail Shops
Professional
Services
Fine Gifts and
Home Decor
World Class
Performing Arts
Sweets - Ice Cream
- Chocolates
For more information: www.NyeBeach.org

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.8
Dream Home in Salishan
P.10
Recipe - Stuffed Salmon
P.12
Recipe - Zucchini Fries
Contributing Writers
News-Times Staff
Kenneth Lipp
Susan Schuytema
Photographers
Jeremy Burke
About the Cover Shot
Fall has to be my favorite time to shoot. It is
not just the fall colors. We don't get a ton of
this on the coast. It's the Sunset and Sunrise,
the light is incredible during this season and
I thought I would share some photos that I
have been sitting on for awhile now. Enjoy!.
Photo by Jeremy Burke
P.13
Recipe - Lingcod Tacos
P.14
Recipe - Caldo
P.16
Recipe - S'mores Cookies
P.18
P.20
P.33
oregoncoastwaves.com
Recipe - Peanut Butter Bars
Dream Home of the Month
Local Ocean Mural
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.35
P.39
P.46
A News-Times Publication
831 NE Avery Newport Or 97365
Toledo artist making her
mark
Central Oregon Coast
Visitors Experience
Corvallis-to-Sea Trail opens

contents
P.35
FALL LIGHT
A PANORAMIC SERIES ON THE
SUNRISE AND SUNSETS OF FALL
5

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& Equipment
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Star Wars • Hot Wheels
Collectibles • Trains
Dollhouse
Furniture
Monday-Saturday: 10:00am-5:00pm • Sunday: 11:00am-5pm
120 SW Coast Hwy, Newport • 541-270-1477
Your pack
is our passion.
Any dog. Any breed. Any problem.
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EMAIL: woof@koruk9.com
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W A V E S
“Sunset Study” Oil Painting Michael Gibbons
Signature Gallery
140 NE Alder Street, Toledo
Open: Friday–Sunday, Noon to 4PM
(541) 336-2797
www.michaelgibbons.net
VOL 1.9
APRIL 2021

OREGON COAST DREAM HOME
28 SPOUTING
WHALE LN
LINCOLN CITY, OR
DREAM ON! Watch the sun rise over
the mountain and bay...after a full day
at the beach, glory at the sunset from
your 120' frontage on the Pacific. Four
plus bedrooms Ranch features two
separate master suites, one 25' with
seating area, one with private sunroom.
Large kitchen/island eating area,
planning desk, built refrigerator. Stove
can connect to eight burners, or change
to two griddle, two barbecues and four
burners. Three fireplaces and much
more! Shown by appt. only. All buyer
must be prequalified prior to showings.
$2,500,000
Bedrooms 4
Bathrooms 3
Square Footage 3,629
Acres 0.96
Year Built 1969
# of Garages 1
View Ocean
Waterfront Yes
MLS # 21-2075
9

THE KITCHEN WILD
BY KATIE WILEY
Dungeness Crab and Tiger Prawn
Stuffed Salmon
Ingredients:
1 large salmon fillet
1/2 teaspoon PS Seasoning king
shallot black garlic seasoning or
your favorite garlic seasoning
2 tablespoons of butter for searing
tiger prawns and salmon
8 ounces of cream cheese
1 cup of fresh chopped spinach
1/2 dozen tiger prawns (I purchased
these from Luna Sea Fish House)
1 heaping cup of picked Dungeness
crab meat
3 garlic cloves
Salt and cracked black pepper, to
taste
Directions:
1. Preheat oven at 400 degrees
2. Place salmon on a flat surface and
cut a slit about 3/4 quarter deep
into the fillet, creating a pocket in
the salmon for stuffing — so be sure
not to cut all the way into the fillet.
3. Season both sides of the salmon
and tiger prawns with salt and
pepper.
4. In a separate bowl, mix together
the cream cheese, spinach, garlic,
PS Seasoning black garlic seasoning,
salt, and pepper.
5. Heat butter in cast-iron skillet
over a medium-high heat. Sear
tiger prawns until about halfway
cooked, set aside. Cook salmon
skin side down for 5 minutes.
Once the skin is seared, flip the
fillet then fill salmon fillet pocket
with spinach and cream cheese
filling, Dungeness crab and tiger
prawns.
6. Place the entire cast iron skillet
in the oven for 10 minutes or until
inner salmon flesh and filling is
cooked thoroughly and cream
cheese is bubbly. Enjoy!
Farmers Market
Zucchini Fries
with Homemade
Marinara Sauce
Believe it or not, I took my very first trip
to the Waldport Farmers Market this
past Wednesday, a farmers market that
is located less than five minutes from my
house and runs every Wednesday from
9 a.m. to 1 p.m. and somehow, after
almost two years of living right down
the road, I’ve never stopped in. Such a
shame that I’ve been missing so many
incredible local goods all of this time,
because my little hometown farmers
market has it going on!
The produce was outstanding. I loaded
up on raspberries, plums, strawberries,
cauliflower, corn, gigantic onions and, of
course, this beautiful zucchini featured
in today’s recipe. There are homemade
cookies made by the sweetest woman
that are absolutely to die for, and even
a food truck serving my most favorite
meal on the planet, Albacore Fish &
Chips.
Aside from good eats, there’s local
photography, survival gear, the cutest
coastal apparel from PNW Life,
beautiful agates and so much more!
So if you’re anywhere near Waldport on
Wednesdays, be sure to stop in to the
Waldport Farmers Market from 9 a.m.
to 1 p.m., located at 160 NW Alder St.
You might even see me there because
there’s a very good chance I’ll be loading
up on farmers market goodies every
Wednesday from here on out!

Parmesan Crusted Zucchini Fries
Ingredients:
1 large zucchini or two medium
zucchini, sliced into 1/2 inch
strips
2 cups panko
2/3 cup Parmesan cheese
1 teaspoon garlic powder
2 teaspoons salt (divided)
2 eggs
1 cup milk
1 cup flour
1 teaspoon pepper
Oil for frying
Directions:
Heat oil to 375 degrees
In three separate bowls: first
bowl, mix panko, Parmesan,
garlic powder and salt; second
bowl, whisk together eggs and
milk; third bowl, mix flour, 1
teaspoon, salt, pepper.
Take zucchini strips and dredge
them in flour mixture, shaking
off access flour. Dip into egg
mixture, then into Parmesan
mixture. Set aside and repeat
with all zucchini.
Fry zucchini for 1-2 minutes,
depending on thickness, until
golden brown.
Serve with a side of homemade
marinara sauce.
Homemade Marinara Sauce
28-ounce can San Marzano
tomatoes
1/2 tablespoon olive oil.
8-ounce can tomato sauce
4 garlic cloves
3 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon Johnny’s
Seasoning Salt
1/4 teaspoon dried oregano
Handful (approximately 1/2
cup) fresh basil, chopped
Directions:
Heat olive oil in a saucepan on
medium-low heat. Stir in garlic
and sauté for approximately 1-2
minutes.
Add remaining ingredients and
simmer for 15-20 minutes.
Simple, quick and so delicious.
Fish Tacos
My husband and I left Newport’s Yaquina
Bay shortly after sunrise — around 6:30 a.m.
— this past Saturday with our dear friend
Tony Thiessen, owner and inventor of The
Crack’n Crab Cleaner. We headed out to sea
in less than ideal conditions. It was foggy,
the swells were bigger than I was used to, and
I could definitely feel the threat of rain in
the air.
But almost immediately after we stopped and
put our lines out, the fog began to clear, and
blue sky started to peek through the clouds.
Right about this point we were into salmon
— big time! Just when one rod would have a
bite on it, so did another and another, and
we pulled in keeper after keeper with only a
few natives having to be released.
By 8:30 a.m., everyone on the boat had their
salmon limits. Tony suggested we head over
to Seal Rock for some bottom fishing, which
is something I had still never done but have
always wanted to. The thought of coming
home with a lingcod or rockfish was beyond
exciting because those are some seriously
good eats!
Once we made our way to Seal Rock, Tony
got us all set up for bottom fishing, which is a
blast by the way. I’m not great at sitting still,
so to be up moving around with a rod in my
hands, constantly moving the rod up and
down, checking the depth and moving the
boat to chase the fish is definitely more my
speed. It was all such a thrill, especially when
I landed my first lingcod. What a moment!
Then just as quickly as I fell in love with
bottom fishing, Tony set me up for bass
fishing, and that jolted it’s way to the top
spot. Cast after cast, landing bass after bass,
was the ultimate definition of fun.
At the end of the day, the Crack’n (Tony’s
boat) pulled back into a beautifully sunny
and warm Yaquina Bay with eight coho
salmon, four black bass, one lingcod and one
cabezon (otherwise known as the mother-inlaw
fish).
Another huge thank you to my dear friend
Tony Thiessen for an incredible day out
there on the ocean with some priceless
memories made.
11

Lingcod Fish Tacos
Pride of the West batter mixed with Modelo beer. The
beer gives this batter a light and crispy texture, but
don’t worry, these tacos are still kid friendly because
your alcohol will cook out while deep frying.
Dip lingcod pieces in beer batter mix and deep fry for
3-4 minutes at approximately 360 degrees, until golden
brown.
Top with fresh crunchy red cabbage, sweet cherry
tomatoes, ripe avocados and that crowd-pleasing Spicy
Sriracha Mayo all tucked inside of a Don Pancho
yellow corn tortilla.
If you don’t have access to fresh lingcod, these fish
tacos would be fantastic with just about any fish you
have on hand.
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.
It’s already September, which means all
of these beautiful coastal berries will
be gone before we know it. So my little
ones and I have been working overtime
picking as many as we can to have on
hand throughout the winter months for
jams and pies.
Blackberries are jam packed full of
vitamin C, which can help shorten
common colds and viruses, a perfectly
delicious essential to have on hand
during the winter months. They’re also
Blackberry Jam/Salal Berry Jam
high in fiber, vitamin K and manganese
(another helper for our immune
systems).
Salal berries and salal leaves both
have some pretty incredible health
benefits too! The berries themselves
are among some of the healthiest
berries we commonly consume today
and are extremely rich in antioxidants
and shown to be protective against
cancer, cardiovascular disease and even
neurodegenerative diseases.
So take those little ones outside for some
berry picking before these delicious
and nutritious berries are gone for the
season. My little ones always have so
much fun berry picking, and although
only about 50 percent make their way
into the bowl because they’re snacking
as they go, I know they’re snacking on
some seriously healthy eats, so I’m one
happy mama!
Small Batch Blackberry Jam
Ingredients:
4 cups fresh blackberries
2 cups sugar
Directions:
Combine ingredients in a saucepan. Occasionally stir
until berries come to a boil. Reduce to a simmer. While
simmering, continuously stir for 10 minutes.
Test the set by dipping a metal spoon in the jam. If you are
happy with the consistency, ladle into sterilized jars.
Small Batch Salal Berry Jam
Ingredients:
2 cups fresh salal berries
1/2 cup sugar
Directions:
In a saucepan over medium heat, add berries and sugar
and simmer for about 10-15 minutes, stirring frequently.
Once berries have reduced by approximately half and have
thickened to a jam-like consistency, remove from heat. Ladle
into sterilized jars. Allow to cool for at least two hours, then
enjoy as you would any other jam.
12

Albacore Tuna Fish & Chips
Last week, my husband and I set out for our very first tuna fishing
trip aboard the Crack’n with Tony from Crack’n Crab Cleaner, and we
had such a thrilling and bountiful day out there on the ocean!
We left the dock at 5:30 a.m. in the dark, only to realize that one
of our buddy boats that we were headed out with decided to leave
early without us, and when you’re traveling 50 miles out to sea, it’s
comforting knowing there are other boats around to communicate
with. Luckily, the other buddy boat, Reel Addiction, that we were set
to travel out with met us at the ice docks at our scheduled time, so after
we snagged about 500 pounds of ice, we were on our way out to sea.
The ocean conditions were less than ideal, so much in fact that there
was a rumor that we may all turn around and stick closer to shore
to salmon fish. But we decided to keep going and risk it, and thank
goodness we did because once we were about 45 miles due west of
Newport, the ocean calmed down, the sun came out, and one after
one, tuna started to bite!
If you have ever been tuna fishing, you know that feeling because it’s
certainly one I’ll never forget! Another feeling I’ll never forget is trying
to reel in my very first tuna.
Here’s the thing, when I put my mind to something, I make it happen
— always. I’m stubborn like that, but trying to bring a tuna into the boat
that doesn’t want to be caught has just as much to do with strength as
it does will. It pains me to admit it, but that fighting tuna was almost
more than I could handle. But thanks to Tony, he anchored me down
and helped me every step of the way reel that fish into the boat. I
vividly remember exhaustedly saying, “I see it!” as it was finally visible.
That’s right when the guys yelled, “We see color!” They grabbed the
gaff, hooked that beautiful fish and brought it inside of the boat.
That was without question the most beautiful fish I have ever seen in
my life! This was the very first time I had ever seen a tuna up close,
and that smooth silver skin absolutely glistened in the sun. Its slick
streamline shape with its pectoral fin that fits just perfectly against its
body, those small saw-like finlets running down its tail and the metallic
blues and silver against its smooth skin were perfectly crafted by nature
and absolutely stunning.
Add the excitement of knowing I just landed my most favorite protein
on planet Earth, and it’s a moment in time that I will never, ever
forget. I couldn’t have done it without my dear friend Tony Theissen.
If it wasn’t for Tony, that fish wouldn’t have made its way into the
boat, and there’s a pretty good chance I would have found myself out
of the boat.
We ended up landing 17 tuna that day — 16 albacore and one bluefin,
the very first bluefin aboard the Crack’n, and it was brought into
the boat by my incredible husband, Jed. This was absolutely a day I
will never forget — the thrill, the exhaustion, the camaraderie and,
of course the many, many jars of tuna that will feed my family for
long into the future. I am so grateful for this bucket list opportunity
made possible by a chance meeting with Tony Thiessen, the co-owner
of the Crack’n Crab Cleaner on Instagram, which has turned into a
friendship that will undoubtedly last the rest of our lives.
Albacore Fish & Chips
Ingredients:
1 small/medium tuna loin
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon Johnny’s Seasoning Salt
1 can Pelican Updrift IPA
Oil for frying
Directions:
Heat oil to 360 degrees. Mix all dry ingredients
in a bowl. Slice tuna into bite-sized pieces. Lightly
coat each piece of tuna in flour mixture, set
aside. Add beer to flour mixture until it’s about
the consistency of heavy cream, dip floured tuna
pieces in batter then deep fry until they’re golden
brown. Place on a cooling rack to drain access oil.
Serve with fries and tarter sauce.
Simple Homemade Tarter Sauce:
(These are very loose measurements, it was more
a dash of this and a dash of that until it tastes
good)
Approximately:
1 cup mayonnaise
1/2 cup chopped dill garlic pickles from Kurzhal
Family Kickin’ Pickles (I’m convinced the magic
of this sauce is in the pickles themselves. These
can be found at the Florence Farmers Market).
1-2 tablespoons pickle juice from the same pickles
1 teaspoon Dijon mustard.
Directions:
Mix all ingredients together. Refrigerate for at
least an hour before serving.
13

CELESTE’S KITCHEN PNW
BY CELESTE MCENTEE AND GUESTS
Guatemalan Caldo de Polo
(The family recipe of Pablo Beteta,
written by Carter McEntee, son of
Celeste McEntee)
Pablo and I were missionary
companions together for four months
in the mountains of Guatemala. We
were serving a mission for our church
for two years and had an amazing time.
Living on a diet consisting of mainly
beans and tortillas, caldo was our
favorite dish. Every week we bought
the ingredients necessary, which also
included bringing a live turkey or
chicken. We had caldo made for us by
the nice families that lived around our
area.
Pablo, being from Guatemala, knew
what caldo was and had his own family’s
recipe, but until now I had never tried
his family’s version. He lived in my
family’s home this summer, where he
was a guest on my mom’s cooking show
and taught us how to make caldo. As
great as all of the caldos I tried in my
mission were, this one might just be
the best!
Ingredients:
• 1 whole chicken, 3-4 pounds and
cut into parts
• 4 cloves garlic, peeled
• 1 medium onion, halved
• 4 whole peppercorns
• 1 teaspoon ground Annatto
• 1 bay leaf
• 3-4 large carrots, cut into large,
1-2-inch chunks
• 3 large or 8 small potatoes, cut in
half if using large
• 2 güisquil (in English Chayote
Squash), peeled (wearing gloves) and
cut into four large pieces each
• 3 roma tomatoes, chopped roughly
• 8 ounces of mushrooms, cut in
half
• 2-3 ears of corn, enough for 8
pieces of 2-3 inch thick pieces
• 4 medium güicoy (in English
Ayote Squash), cut in half
• 3 tablespoons cilantro, chopped
• 1-2 teaspoons salt, to taste
Guatemalan Caldo de Polo
• Cooked rice (for serving) cook
with salt and water
• Lime wedges (for serving)
• avocado (for serving)
Instructions:
To begin, place 2 tomatoes, 1 onion,
2 cloves of garlic, a red pepper chili, if
there is a little consommé or chicken
broth you put a large spoonful, all
that is blended and reserved.
Cut the vegetables you want into
medium squares.
In a separate dish, make a small
amount of 1/4 cup of hot chili oil,
1 teaspoon of chili flakes and 1 fresh
squeezed lemon.
Put your chicken in a large pot and
add water until chicken is covered by
at least four inches. Add half of the
onion, cut in two, and two whole
cloves of garlic, peppercorns and
bay leaf. Bring to a boil and simmer
for 30 minutes. Remove breasts to
a plate and reserve, boil remaining
mixture for 1½ hours.
In the meantime, slice other half of
onion long ways, so you have long
strips. Add onions, carrots, potatoes,
güisquil and tomatoes to the pot and
simmer for 20 minutes. Add güicoy,
cilantro, mint and salt to taste and
simmer for 10 minutes more.
Pull out other meat pieces and shred
along with reserved breasts and add
back to the pot.
Turn off heat and spoon 1-2 pieces
of each vegetable onto a plate, along
with a big spoonful of rice and some
lime wedges. Ladle broth into a bowl
and serve with plate of vegetables
and corn tortillas. If you want a little
kick, add the chili lemon sauce on
top and mix in. Enjoy!

Chocolate Chip S’mores Cookies
Every time I make these cookies, I find myself still changing the way I arrange chocolate pieces and marshmallows on top and
throughout the dough. I am still not quite satisfied, which also motivates me to continue making them until I feel I’ve got it!
This cookie gets requested by every one that has had one — perfect for any occasion.
Chocolate Chip S’mores Cookies
Ingredients
• 2 to 2 1/8 cups Kamut flour or 2 1/2 cups all purpose
flour
• 1 1/4 cups Nabisco graham cracker crumbs
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons gray salt
• 1 cup salted butter, room temp.
• 1 1/3 cups packed light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs, mix in each one separately.
• 2 1/2 teaspoons of vanilla
• 1 1/2 cups of Ghiradelli chocolate chips — I use a mix
of dark, milk and semi sweet chips
• 3/4 cup broken up pieces of Nabisco graham crackers
• A handful of large camp fire flat marshmallows, cut
in half
Directions
Mix all of the dry ingredients in a bowl — flour, graham
cracker crumbs, baking powder, baking soda and gray
salt.
Cream together the salted butter and both sugars with
a mixer. Add the vanilla and the eggs — don’t over mix.
Slowly mix the dry ingredients in. Fold in the chocolate
chips and graham cracker pieces.
Using a large cookie scoop, fill with cookie dough and
drop on a lined cookie sheet with plenty of room in
between each one. Make a well in the middle of each
cookie dough ball and stuff in a 1/2 marshmallow. Cover
the marshmallow with the cookie dough and form back
into a ball. Palm of your hand and gently flatten it. Place
a marshmallow half into the center of the dough and
make back into a ball.
Preheat the oven to 365 degrees and line a baking sheet
with parchment paper or a Silpat mat. Place the cookies
on your baking sheet, keeping 2-3 inches between each
cookie.
Bake the cookies for 12 to 14 minutes or until the edges
are slightly golden brown. The centers will look a little
underdone, take them out anyways. Top with broken
pieces of Hershey’s bar and graham cracker two-thirds of
the way through baking.
Take the pan out of the oven and sprinkle each cookie
with finishing salt. Let them cool on the baking sheet
for a few minutes. Add a couple more little pieces of
marshmallow and chocolate pieces to get the finishing
look you desire.
BERKSHIRE HATHAWAY
HomeServices
Northwest
Real Estate
Pam Zielinski
Netarts Bay, OR • Mobile: 503-880-8034
www.PamZielinski.com
– “Pam’s Homes by the Water” –

Peanut Butter Bars
These Peanut Butter Bars are the EXACT recipe the lunch ladies once served in schools! They have a soft, chewy
peanut butter cookie base, creamy peanut butter center and chocolate buttercream on top. These are the best peanut
butter bars of all time! I have tried a lot of peanut butter bars in my day, and these Peanut Butter Bars are the
best I have ever tried!My favorite treat growing up was the peanut butter bars that the lunch ladies served in our
elementary school. I would bring an extra 50 cents to school so I could buy one of these delicious peanut butter bars
whenever I could.These bars are made in a half sheet pan and you can cut them into as many bars as you need.
Ingredients
Peanut Butter Bars
1 cup butter softened
1 cup sugar
1 cup brown sugar firmly packed
1 teaspoon vanilla extract
2 large eggs
3 cups peanut butter divided
2 cups old fashioned oats
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Frosting
2/3 cup butter softened
1/3 cup milk
2.5 teaspoons vanilla
5 Tablespoons cocoa powder
4 cups powdered sugar
Peanut Butter Bars
Add vanilla, eggs, and 1 cup of the peanut butter; stir to
combine.
Add oats, flour, baking soda and salt and mix until well
combined.
Spray a baking sheet (half sheet jelly roll pan that is
approximately 17.8 x 12.8 x 1 inch) with nonstick cooking
spray and spread out dough in an even layer.
Bake for 15 minutes and remove from oven.
Drop remaining peanut butter (about 2 cups) by very small
spoonfuls all over on top of warm bars. Let set for about 5-6
minutes and gently spread when peanut butter has begun
to melt. It will spread easily when the peanut butter has
softened on the warm bars. Don't try to spread it while still
thick.
Instructions
Preheat oven to 350 degrees F.
In a large bowl, cream together butter, sugar and brown
sugar together.
Then let the bars cool until peanut butter has set up.
While cooling, mix together frosting ingredients with a
hand mixer until smooth and spread on top of bars.
Cut into bars and serve
LITTLE CREEK APARTMENTS
365 N.E. 36 th Street
Newport, OR 97365
• 2 Bed/ 1 Bath
• 3 Bed/ 2 Bath
• Play Area
• On-site laundry facilities
• Public Transportation
Call 541-265-2663
PROFESSIONALLY MANAGED BY SIMA MANAGEMENT, INC.
Michelle Hallmark
I look forward to helping you
buy or sell your home!
MHALLMARK@OCEANEQUITY.COM
541-430-5415
1107 SW Coast Hwy. Newport, OR 97365
WWW.OCEANEQUITY.COM

OREGON COAST DREAM HOME
29 SW COAST ST
NEWPORT OR
Three: 4 bedroom, 2 bath, Oceanview, furnished Victorian style homes
with Grandfathered vacation rental approval. Exquisite craftsman
details include high ceilings, custom trim and shingle work, and artistic
touches throughout. Each home has a private fenced yard with a hot
tub, deck and BBQ. Open concept main living upstairs with fireplaces
and great view of the ocean, Nye Beach and to the lighthouse. Sought
after location in the heart of Nye Beach directly across from Newport
Preforming Arts Center and just blocks to beach access Buyer can apply
for a new vacation rental license and have an excellent opportunity to
obtain a revenue generating homes that have been well managed and
meticulously maintained. Perfect 1031 exchange or investment property,
or live in one, rent the other two.The three Victorian style homes all
have distinct character, similar but with slight variations. Created in
the tradition of the turn-of-the-century community that was Newport's
Historic Nye Beach. The Homes were modeled after the Queen Anne
period of Victorian architecture and
the owner drew inspiration from the
Historic San Francisco row houses. $2,100,000
MLS # 21-588 THIS PROPERTY BROUGHT TO YOU BY
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FALL
LIGHT
A series of panoramic photos highlighting the amazing
light of Fall. Sunrise or Sunset this is our favorite
season. Photos by Jeremy Burke

PHOTOS BY: JEREMY BURKE

25

27

31

Artist Monica Milligan, of
Beaverton, works on a mural
on the side of Local Ocean
Seafoods. The mural depicts
the late Clement “Pogo”
Grochowski as Old Man
Winter.

Mural pays tribute to late fisherman
or many locals, a new mural at a Bayfront business in
Newport will remind them of an old friend.
Laura Anderson, owner of Local Ocean Seafoods,
said the mural of Clement “Pogo” Grochowski is a
tribute to the man who helped launch the popular seafood
restaurant 16 years ago.
In 2005, Anderson and her business partner, Al Pazar, were
trying to open Local Ocean, a concept of a fish market with
a small attached restaurant. “We were talking to banks about
business loans with limited success,” recalled Anderson.
“Banks at that time were very anxious about loaning money
to restaurants.”
Through mutual friends, the business partners met
Grochowski. “He said he would loan us the money,” Anderson
said. “He felt we would do good things, and he wanted to
support that.”
As an early benefactor, Grochowski let Anderson and Pazar
make loan payments on interest only — great terms for the
start-up business. They eventually paid off the loan in full as
the restaurant continued to grow and increase in popularity.
When Grochowski died in April of this year, Anderson felt
compelled to honor his legacy. “I credit it to a conversation
many years ago with one of his former deckhands, Heather
Hively,” said Anderson. “Pogo had kind eyes and joyful cheeks
and wavy hair. I had the idea of him in the image of Old Man
Winter and held onto the idea for 15 years.”
Several artists had approached Anderson over the years about
painting a mural on the side of the Local Ocean building, but
there were always other priorities that took precedence. But
when Monica Milligan, an artist from Beaverton, approached
her in mid-June, Anderson felt the time was finally right.
Milligan had recently visited Local Ocean and inquired about
Anderson’s interest for a mural. Anderson was reminded of
her Old Man Winter image, and she agreed.
“I gave her my vision, and the following week she had put
together the draft,” said Anderson. After about a month of
sharing ideas and concepts, Milligan had submitted a final
draft of the mural.
Anderson gathered as many photos of Grochowski as she could,
but the quality of them were not ideal. “They were grainy, and
in most of them, he was wearing sunglasses or a hat. There just
wasn’t much detail in them,” explained Anderson.
Milligan said she had to dig deep for inspiration to honor
Grochowski, a man she had never met. “When you paint
portraits of loved ones and especially loved ones who have
passed, there’s a lot of responsibility that comes with that
as an artist to make sure you are doing them justice and for
their family and friends,” explained Milligan. “Really trying
BY SUSAN SCHUYTEMA | PHOTOS COURTESY
CONTINUED ON PAGE 34
33

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to understand their energy, who they were, what they meant to someone and then
trying to articulate that into a painting can be a hard task.”
Anderson wanted Grochowski’s face to be the focal point of the mural without a lot
of extraneous details. “After reviewing all his photos and finding some references
online, as well, that resembled his likeness, I found the full inspiration and confidence
I needed to make it happen,” Milligan said.
The artist and the restaurant owner both felt their partnership was serendipitous.
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Anderson and Milligan learned they shared a past life connection. Anderson was
stationed in Romblon, The Philippines, when she was in the Peace Corps 25 years
ago. Milligan’s father lives in Romblon. As part of her work in Romblon, Anderson
helped created the Looc Bay Marine Sanctuary, a place Milligan had visited as a child.
“It was kismet,” said Anderson of the coincidence. “It is a really remote island with
only 10,000 people.” The Philippines consists of around 7,640 islands — about 2,000
of which are inhabited.
“I thought that was a bizarre coincidence, or should I say connection,” Milligan
agreed. “She lived on the same small island as my dad. So needless to say, I felt that
much more connected to this body of work and experience having met her and
creating this piece for her.”
“The image of him blowing the fleet out to sea is powerful,” said Anderson. “Monica
was able to animate Pogo’s kindness, humility and strength.”
Anderson said Grochowski was a gentle spirit, simple and humble. His sister, Josie
Jenson, agreed.
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“He had a gruff personality but had a heart of gold under that,” Jenson said. “He
always believed in what Laura was doing with the restaurant … selling and serving
actual local fish.”
Grochowski was part of Newport’s commercial fishing fleet for about 50 years. He
started fishing on a dory right out of high school and continued to buy bigger boats
until he eventually landed on F/V Edgar A. “He was a self-starter,” said Jenson. “He
never wanted to work for someone else.”
Jenson thinks Grochowski would be pleased with the mural in his likeness. “He
probably wouldn’t let a lot of people know, but he would secretly have had a lot of
pride about it. He was humble, but I bet he would be strutting his stuff around.”
Anderson plans to post an informational plaque on the side of the building explaining
the meaning behind the mural. “Art is a powerful medium. People love the mural
without even knowing the story. I feel very glad to have done it.”
meaton@bhhsnw.com
mobile(541) 999-0241
office(541) 997-6000
1875 Hwy. Florence
To learn about muralist and painter Monica Milligan, visit her website at
mamartworks.com or keep up with her current projects by clicking on the social
media links on her site.
34

Veta shown with her childrens book 'The Traveling
Bunk Bed.' The book and all the original art are
on display at the COVE located at 831 NE Avery
Newport, Or. (Photo by Jeremy Burke)

Artist making her mark in Toledo
eta Bakhtina has travelled around the world and
painted murals in many major cities, including
Amsterdam, Rome, Budapest and in every place
that she has lived. Now, she is ready to make her impact in
Lincoln County.
Last fall, Bakhtina settled in the little town of Toledo, where
she is a resident artist at The Crow’s Nest Gallery, owned
by Janet Runger. While some people may wonder how such
a world traveler ended up in the rural town of Toledo, she
had always dreamed of moving to the Oregon coast but didn’t
think it would be possible.
“It seemed strangely unattainable to move to the coast,”
Bakhtina said. “I’m not sure why it seemed unreasonable.” But
the coast came calling in the form of an old friend.
Bakhtina was friends with Runger’s son when they all lived in
Colorado in the late ’90s, and they all have remained friends
ever since. Runger had recently moved her gallery to a larger
building in downtown Toledo and invited Bakhtina to join.
She jumped at the chance.
“We’ve been told we are a good pair,” Bakhtina said of Runger.
“We have a good connection, and we get inspiration from each
other. There are a million benefits in working there.”
Besides her work as a muralist, Bakhtina is a surrealist painter
and children’s book illustrator.
At first glance, Bakhtina’s paintings are dark, mysterious
and dramatic. But a closer look reveals colorful details that
are joyful and whimsical. Creating art has always been in her
blood.
Originally from St. Petersburg, Russia, Bakhtina said her
initial love for art came from reading a lot of children’s books.
“I grew up in a literary family. My mother’s father was a writer
and publisher of books,” she said.
Her parents had friends who were interpreters and brought
her children’s books from all over the world. “In Russia during
that time — the ’80s — we didn’t have a lot of TV. I spent a lot
of time reading, so my passion for illustration came from being
exposed to so much creativity.”
No one else in her family pursued art. Her mother is a doctor,
and most of the other women in her family went into medicine.
She felt a similar draw toward helping people.
“I wanted to go into a humanitarian career — whether it was
medicine or activism. I always had the need to help the woes of
the world. I struggled for a really long time because I struggled
to do something else,” she said.
But Bakhtina was also inclined toward art. “In school, all the
kids asked me to do illustrations for their projects,” she said. “I
was always the artistic, creative one. In Russia there was a lot of
art taught in school, and I did a lot of art at home.”
Veta Bakhtina (above) continues work on her latest oil painting at The Crow’s Nest Gallery in Toledo. An illustration by Bakhtina, right, is next to
a coordinating assemblage piece by Crow’s Nest Gallery owner Janet Runger. (Photo by Susan Schuytema)
BY SUSAN SCHUYTEMA | PHOTOS JEREMY BURKE & SUSAN SCHUYTEMA CONTINUED ON PAGE 38
37

CONTINUED FROM PAGE 37
In the early ’90s, her family emigrated to the U.S. and settled
in the Denver area. That experience of leaving her homeland
at a young age and her being an emigrant is what continues to
drive her work.
“There are things that for me, as an emigrant of the United
States, have influenced my work in a very real way. That
longing and nostalgia for our homelands can be crippling at
times for emigrants. I paint what I need to paint.” Nearly all
her paintings include elements of the landscape of her youth.
“The closest link for me is the astounding visceral sensation
of being in a place you love. Place, for me, has always been an
important concept,” she explained.
She calls herself a landscape painter even though her work is
also filled with characters. Bakhtina pointed to a painting titled
“Morning Crow” as an example. In that piece, she wanted to
paint a rooster that also had a decorative motif on it. “I had
no idea when I started that the landscape would actually be a
heart portal. And I also had no idea I would place him in this
solitary environment. It all came out through the process of
painting, which is essentially adding and removing content.”
Bakhtina uses mostly oil paints in a glazing technique because
it has the truest-to-life color. Glazing is a traditional process
where thin layers of translucent paint are applied on top of
the main color to create depth. “Light is really important in
my pieces because they are dark, and the light really shines
through. I don’t paint on top of a black background. I paint on
the white and paint in layers. It gives it a really vibrant aspect
that appears like it is on fire in places.”
She published a coloring book in 2010, and her children’s
book, “The Magic Traveling Bunk Bed and the Key to
Moon City,” came out in 2019. “The book started first with
illustrations to recreate feelings I cherished as a child,” she
said. “The story took over and took on a life of its own. I wrote
it for myself but also for 6 and 7 year olds.”
Thousands of packs of her detailed animal divination cards
have been sold to customers all over the world. Now in its
second printing, this spirit guide card deck displays 56
creatures from the animal kingdom. She had been working
with scientific illustrations so included taxonomy in her
illustrations. “I gathered information for the cards by studying
behavior in the wild and spiritual painting. It was important
to me to have both.” Though adept at scientific illustration,
she never considered it as a career because it is too dry for her
taste. This is her way of putting a bit more whimsy in it while
keeping it accurate.
Her love of animals and nature is not only reflected in her
artwork but also in her side projects. She is involved in plant
care and pollinator support and sells bee friendly, pollinator
yard signs that promote food security on her website and in
The Crow’s Nest Gallery.
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Bakhtina is also making an impact in Toledo’s city beautification
project. She is planning a mural in downtown Toledo and
curated the color swatches for a downtown building palette
in dramatic colors. “People are on board with adding a lot to
Toledo in terms of whimsy and bringing people in. It’s really
exciting and speaks to what Toledo already has going on, which
is incredible. It been great seeing how the town transforms. I
moved to Toledo at this very interesting time.”
Bakhtina’s work can be viewed on her website at vetabakhtina.
com and at The Crow’s Nest Gallery on Main Street in Toledo.
www.oceanviewseniorliving.com

The front entry area at the News-Times has been converted into the COVE — Central Oregon Coast Visitors Experience — a visitor center that is home
to an art gallery. That gallery has been named the Lippman Gallery, in memory of Burt Lippman (lower right photo) who was a mentor to News-
Times publisher Jeremy Burke. COVE and the Lippman Gallery are open at the News-Times office, 831 NE Avery St., Newport, from 8 a.m. to 4:30
p.m. Mondays through Fridays.

News-Times adds visitor center, Lippman Gallery
Traditionally, a community newspaper office is the place to
go to for all kinds of information. The News-Times has taken
that a step further by remodeling its front entry area into
the COVE — Central Oregon Coast Visitors Experience — a
visitor center that is home to an art gallery, named after the
man publisher Jeremy Burke considers his mentor.
“This is an opportunity for the paper to give back to the artist
community, as well as to do something in Burt Lippman’s
memory,” said Burke. “Burt was one of my favorite people
ever. And most people don’t know how much he and his
wife, Bobbie, have done for this community.”
The gallery and visitor center are Burke’s idea, with the
gallery featuring his own photography as well as the work of
new and emerging artists of the Oregon coast.
Burke said his goal in converting the front of the office area
into a visitor center and art gallery is to visibly meld art and
community. “I saw a need for Newport area artists to be able
to display their work to the public and to get known,” Burke
said. “I wanted a place for the work of up-and-coming artists
to be seen. There are so many struggling artists who have no
place to hang their art. This is an opportunity for them.
”And I wanted to honor Burt,” he added.
Burke recalled that in 2009, shortly after he first arrived at
the News-Times, Lippman took him under his wing.
“He became like family,” Burke said.
Lippman died in 2013; his wife, Bobbie, a long-time News-
Times columnist, said, of her husband, “Burt had a fatherson
relationship with Jeremy. He took him to lunch a lot,
and Jeremy picked Burt’s business brain. He was like the son
Burt never had.”
In addition to hosting art, COVE offers local magazines and
brochures highlighting the coastal area, and will sponsor
spin-off events. It’s also decorated with coastal memorabilia,
including a surfboard.
“The remodeling of the newspaper office is a surprise to
visitors,” Burke said. “Most people are shocked when they
come into the paper — they think they’re in the wrong place.”
A News-Times logo will be placed on the entry door, but
Burke said that people soon realize the gallery and visitor
center are an integral part of the newspaper, and they like
what they see.
“We’re not overly pretentious like some galleries can be,”
Burke said. “And we’re not here to sell art. If someone wants
to buy a piece of art, they have to talk with the artist. We’re
not competing in any way with galleries or businesses.
“I want people’s eyes to pop open with what they see,” he
added. “That’s why I have a whole wall of photos, hopefully
By Leslie O’Donnell | Photos by Jeremy Burke
41

with something for everybody — waterfalls, lighthouses,
bridges. My work is meant to tell the story of the coast. My
hope is that by late September, when people come into the
paper, they can see 100 pieces of art.”
Burke has been a photographer for about a decade. As
newsrooms were downsized and the job of staff photographer
disappeared, Burke stepped beyond his publisher duties and
helped out by taking photos. He liked what that involved.
“I did it for 15 or 20 hours a week and got better and better
at it, figuring out how to do something new,” he said. Now
he studies throughout the year with a world-renowned photo
editor. And in addition to his full-time job as publisher, Burke
continues to shoot coastal photos that frequently appear on
the pages of the News-Times.
“I’m extremely serious about my art,” he said. “I can work on
one photo for up to 15 hours — not manipulating content but
making sure I got everything right.”
The current art on display in the gallery ranges from fish
paintings by Leighton Blackwell to oil paintings by Gina
Nielsen to carved block prints by Jenny Newell, along with
Newport Middle School student art and a wall of Burke’s
photographs of coastal scenes. In addition, the gallery
currently features work by the late Michael Gibbons of Toledo,
whose landscape paintings of the Yaquina River area were the
hallmarks of his work.
Display cases house Oregon sunstone jewelry from SJ Custom
Jewelry in Nye Beach and items from Wind Drift Gallery
and Childish Tendencies from the Bayfront. And Burke is
planning to commission both a metal sculpture of sea life for
the front of the newspaper building and a mural on the wall
facing the highway.
The chance to honor Lippman is important to Burke. “Burt
was my sounding board,” he said, calling him a genius
businessman. “He was an amazing person. Everyone who
knew him absolutely adored him. The first time you met him,
he made you feel that you knew him your whole life.”
Bobbie said she and Burt were thrilled to be involved with the
local arts community, mostly behind the scenes, when they
moved to the coast from southern California. “We helped
raise money from the very beginning to build the Newport
Performing Arts Center (PAC),” Bobbie said, noting that Alice
Silverman, for whom the main theater at the PAC is named,
and Burt worked very closely together. They all attended the
groundbreaking ceremony.
“This is a link from the newspaper to the community and to
the arts, and reinvigorates what we do for the community,”
Burke said of COVE and the Lippman Gallery. “It comes full
circle, making the paper more visible and more a part of the
arts community. After the front page and obituaries, the arts
section is the most read part of the newspaper, and it’s super
important to what we do.”
Bobbie Lippman said Burt would be honored to have the
gallery named after him. “The gallery is very nice, very classy,”
she said. “I’m very happy to be part of it.”
She is donating a large portrait of her husband to the gallery
as well. Done by John Solie, who painted the portrait of Alice
Silverman that hangs at the PAC, the painting has a back story.
Bobbie said Solie, who was living in Seal Rock at the time,
asked Burt to pose for a portrait he wanted to paint to advertise
his work in Southern-focused magazines. Burt agreed, and the
ad proved a success.
“Burt was such a good sport,” Bobbie said. “He’d agree to
anything if it was for the good of the order.”
She said Solie eventually gave the portrait to the Lippmans,
and now it will have a home in the gallery bearing Burt’s name.
COVE and the Lippman Gallery are open at the News-Times
office, 831 NE Avery St., Newport, from 8 a.m. to 4:30 p.m.
Mondays through Fridays.
43

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Corvallis-to-Sea Trail grand opening set
fter nearly 50 years of effort and thousands
of volunteer hours, the Corvallis-to-Sea
(C2C) Trail that links the Willamette
Valley to the Pacific Ocean is complete and
open for hikers and bikers.
To celebrate the milestone, the C2C Trail Partnership will
hold a grand opening on Saturday, Aug. 21 at both ends of the
trail: Ona Beach State Park in Seal Rock from 10 to 11 a.m.,
and the Benton County Fairgrounds in Corvallis from 2 to 4
p.m. The events are free and open to the public.
The trail is a culmination of 18 years of work on a 50-yearold
concept. The U.S. Forest Service proposed the idea of a
recreational trail from the Willamette Valley to the Oregon
coast in 1974, working with volunteers and other government
agencies for more than 25 years. But the project never came
to fruition.
In 2003, a coalition of about 30 people got together and
decided to revive the trail project. The time seemed right, and
the volunteers involved were enthusiastic.
According to C2C Trail Partnership President Gary Chapman,
many people who were opposed to the trail in the ’70s and
’80s had, over time, changed their views about the trail. The
group fostered a good working relationship with the U.S.
BY SUSAN SCHUYTEMA | PHOTOS COURTESY
Forest Service and was able to come to agreements with other
landowners.
“People were thinking more about recreation as time went
on,” Chapman said. “We decided to give it a go as a citizen’s
effort rather than a governmental effort.”
The grass roots effort proved to be a good idea. “This bottomup
approach took off and it really worked,” said Al LePage,
executive director of the National Coast Trail Association.
“We were finally able to move things forward by forming a
good coalition.”
Developing the 62-mile trail took several years. Volunteers
worked about 50,000 hours and explored more than 300
miles of potential trail routes, constructed new sections of
trail, brushed abandoned road corridors, weeded out invasive
species and installed trail signs.
The finished hiking trail is remarkable in the surrounding
beauty that spans over several geographical areas. “It starts in
the heart of the valley,” said LePage. “You can dip your hand
in the Willamette River and at the end, you can dip your hand
in the Pacific Ocean.”
The trail starts, or ends, in the urban area of Corvallis and
runs through small towns, active and decommissioned logging
47

oads, a national forest, farms, ranches and wetlands.
After Corvallis, the trail continues from the suburban area of
Philomath to a working landscape along Mary’s River. “There
are Christmas tree farms, timberlands and watershed land
areas in this natural forested setting,” said LePage.
The elevation on the trail doesn’t vary too much — the official
high point on the trail is near the road to Marys Peak at 1,780
feet, though hikers can go off trail and climb to the summit if
they desire.
The trail goes into a valley in the middle of the Coast Range
before it hits Gopher Ridge. “It is one of my favorite places to
travel,” said LePage. “It is a wilderness that is completely quiet
except for the sounds of nature. It gets dark — very dark. It
is a wonderful experience to embrace the natural beauty and
solitude.”
Once hikers reach an area about 10 miles from the coast, the
sounds of the mill in Toledo can be heard. “And you can feel
the coolness of the Pacific Ocean breeze before you can see it,”
said LePage.
Camping is allowed at most places on Forest Service land,
unless indicated by a no camping sign. Bear and cougar
sightings have occurred along many sections of the trail but the
odds, of meeting them are small. The biggest threat, according
to LePage, is mosquitos.
When LePage hiked the trail in June of this year, he walked
21 miles on his third day just to get to the ocean and away
from the biting insects. “It was tough both physically and
emotionally. And the mosquitos were eating me alive. Make
sure you bring mosquito repellant.”
The trail ends at Ona Beach south of Newport.
So far this year, 67 hikers have used the trail, with 50 of them
making the full journey. And 58 bicyclists have explored the
trail.
The entire C2C hiking trail will take most people three to six
days to complete. Bicyclists complete the journey in one or
two days.
Hikers and bikers don’t need to commit to the entire trail.
There are trailhead access points that people can use for day
trips or an overnight experience. “There are many enjoyable
shorter hikes that people can take advantage of,” Chapman
said.
N
Marys
River
east
hiking
N
N
N
To Newport
To Waldport
20
34
County Rd. 26440
C2C Phase 2 to
Ona Beach
20
Big Elk
Campground
Grant
34
west and east
hiking
Old Peak Rd.
west
hiking
Hiker’s Guide to Hwy 34
30 mi
C2C Hwy 34/20
Interchange
Scheele
Creek Rd.
To Corvallis
Grant Creek
Marys River
To Blodgett
Tum Tum Rd.
Creek
Big Elk
20
34
Woods
Harlan Rd.
Creek
Feagles
Creek
Creek Rd.
NF-62
Marys River
Marys River
Grange
Feagles
Creek Rd.
C2C Summit
1,780 ft Corvallis Watershed
No Entry
Please stay on the trail
North Ridge Trail
Marys Peak
Spout
Harlan-Burnt Woods Rd.
20
34
Marys River
Park
Creek
20
9th St.
34
Skyline Dr.
Gate
Permit
Required
Anyone going the full distance, however, does need to obtain
a free permit from Starker Forests. C2C trail users will cross
approximately 4.4 miles of Starker Forests-owned forestlands.
The free recreation permit may be obtained by calling the
office at 541-929-2477 during business hours. Camping,
campfires and smoking are prohibited at all times on Starker
Forests lands. Check their website, www.starkerforests.com for
closures due to fire danger. If the risk becomes too high, all
To Burnt Woods
15 mi

Bald Hill
Natural Area
West Hills Rd.
Harrison Blvd.
20
34
West Hills Rd.
20
Fairgrounds
Benton-Oaks
Campground
(summer only)
SW Campus Way
Dixon Creek
19th St.
53rd St.
34
35th St.
Oak Creek
Oregon State
University
15th St.
99W
Willamette River
Newton Creek
Applegate St.
5 mi
Bike Path
Starker Forests
Office
Country Club Dr.
Bike Path
Bike Path
Marys River
Avery
Park
0 mi
County Rd. 26440/Woods Creek Rd.
Old Peak Rd.
Corvallis Watershed
No Entry
Please stay on the road
Gate
Permit
Required
Old Peak Rd.
To Hwy 20
Woods
Creek
10 Miles
10 mi
Woods Creek
Old Peak Rd.
Marys River
20
Marys River
C2C Elevation
300 ft
Greasy Creek
34
Marys River
Grange
To Burnt Woods
Shot Pouch
Trail Rd.
Gate
Shot Pouch
Rd.
Shot
20 mi
Woods Creek Rd.
To Blodgett
Tum Tum
Big Elk Creek
Marys Peak Rd.
C2C Elevation
300 ft
25 mi
To Marys Peak
Gate
Sugar Bowl
Creek
Lincoln
Benton
Pouch
Creek
Mile
0 0.5
1
0 0.5 1
km
Scale: 1:36,000
Legend
Road
State/Federal Hwy
Main C2C Route (Road)
Main C2C Route (Trail)
Alternative C2C (Bike) Route
Stream/Creek/River
National Forest Land
Digital Elevation Basemap Data Credit:
Oregon Geospatial Enterprise Office
05/23/2017
Starker lands may be closed to public access.
Trail maps will be available at the opening ceremony
celebrations and at local merchants yet to be determined. Trail
merchandise will also be available on Saturday.
Chapman said the ceremony will be an important public
recognition of what has been accomplished. “There’ll be
heartfelt speeches, partners will be acknowledged and
volunteers thanked,” he said. “Ribbon cuttings, presentations,
light refreshments will be served. C2C Trail T-shirts, hats and
other great trail items will be offered, while supplies last. All
we need is for you to join us for all the fun.”
Visit C2CTrail.org for maps, updates on trail work, route
changes and to view permit requirements.
Above, this is the old map of the trail system. New maps will be available soon at C2CTrail.org
49

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