OC Waves Vol 3.6

VOL 3.6

2
OC WAVES • VOL 3.6

NATIONALLY FAMOUS CLAM CHOWDER
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CONTENTS
41
Lighting the way for 150
years

VOL 3.6
9
Rock of the Month from
Styx, Stones n' Bones
oregoncoastwaves.com
32
Recipes by Katie Wiley
11
Sea Glass Bistro and
Lounge
INSIDE
19
21
22
28
30
32
33
39
45
VAC Builds Pottery Community
New Exhibits in Nye Beach
Painted through time
Potraits in RED
Seeing Jellies in a New light
V13 Audio
Crag's Best of the Coast
Vino Joy - Wine column
Health Guide

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OC WAVES • VOL 3.6

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OC WAVES • VOL 3.6
7

OC
W A V E S
Publisher
Jeremy Burke
Give the Gift of Beauty!
The perfect gift that lasts the whole year
Editor
Steve Card
Advertising Sales
Teresa Barnes
tbarnes@oregoncoastwaves.com
Kathy Wyatt
kwyatt@oregoncoastwaves.com
Contributing Writers
Leslie O'Donnell
Photographers
Jeremy Burke
About the Cover Shot
Took this photo on a sunrise in December.
The clouds where so incredible. I thought
that it was a fitting tribute to a lighthouse that
brings me so much peace when I am near it.
Although there is a storm brewing behind
the lighthouse stands strong and unaffected.
Photo by Jeremy Burke
oregoncoastwaves.com
Facebook
@OregonCoastWaves
Instagram
@oregoncoastwaves
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Regular price $49.99
scan the QR Code below or visit
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delivered direcly to your home
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 J.burkephotos ©2023
Oregon Coast Waves 2023
OC Waves
831 NE Avery Newport Or 97365
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OC WAVES • VOL 3.6

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OC WAVES • VOL 3.6

SEAGLASS
BISTRO
AND LOUNGE
PHOTOS BY JEREMY BURKE
Marionberry Crisp
with Vanilla Ice Cream
OC WAVES • VOL 3.6
11

SIGNATURE ROOT BEER FLOAT
Local Rogue craft root beer,
Tillamook vanilla bean
ice cream & a fresh baked
chocolate chunk cookie.
12
OC WAVES • VOL 3.6

STUNNING VIEW FANTASTIC FOOD
Sea Glass Bistro at Best Western Agate Beach Inn has been reimagined
many times, but its current iteration offers visitors a refreshing and uniquely
local dining . Since opening in the 1980s as Casey’s Bar & Grill, then Rookies
and Starfish Grill and now the newly renovated Sea Glass Bistro and Lounge.
Executive Chef Bob along with Chef Stephanie, both formerly of Couer
d’Alene Resort, have brought a fresh perspective to the menu and experience.
Since the hotel was purchased in 2017, the restaurant has been refreshed for
a reimagined experience that allows up to 108-person dining capacity with
outside fireside dining.
The first thing on the agenda was a search for the perfect culinary team
that has the skill and experience to take on creating a new and inviting dining
experience. The culinary team has twelve years previous experience working
together making the cohesion seamless. Chef Bob, a Certified Executive
Chef in the American Culinary Federation, has placed the sourcing of local
food and beverage at the pinnacle of the vision for Sea Glass. They have
paired their talent with an amazing Dining room team and kitchen team to
completely change the dynamics.
Fresh is the main theme for the restaurant with beef sourced from Painted
Hills, pork from Carlton Farms, breakfast meats from Hills Meat Company
out of Pendleton, the seafood is sourced from Pacific Seafoods out of Newport
and the Newell fishing fleet that enable Chef Bob and the creative culinary
team to create specialty fish and seafood specials.
The Sea Glass Bistro sources local ingredients that reflect the Oregon coast
whenever possible. The menu features seasonal items, and changes at least
twice a year. Chef Bob explained, “We try to keep it fresh, we change menu
items so that it’s not always the same for people that come in regularly”. The
dairy and produce is also from Oregon. All desserts, baked goods, and sauces
are made in house. Wines and Beers from Oregon are poured in the lounge.
Breakfast opens at 7:30am-10:30am with a Sunday Brunch from 10:30am-
1pm.
Breakfast, the most important meal of the day has a well-appointed menu
that includes avocado toast, a grain and yogurt bowl, bacon and sausage,
homemade biscuits, eggs. The signature in-house smoked salmon bagel is
a must-try! There are also a variety of omelets– all named after local areas
from the Nye Beach to the Yachats so the guests get a feel for where they
are. Sunday Brunch offers three benedicts, Dungeness crab, caprese, and a
traditional benedict; homemade Lemon Ricotta Pancakes with Lemon Zest
infused whipped cream and fresh blueberries; and one of their most popular
Brunch items–Chilaquiles.
Sea Glass Bistro also offers a selection of vegetarian menu items, with a
Shiitake Mushroom Risotto standing out. However, one of the many focal
points of the jo menu is a local delicacy–Dungeness Crab! They offer a
CONTINUED FROM PAGE 14
Above Left to Right :Grilled Bone-In Pork Chop Carlton Farms Pork, smoked apple gastrique, Tillamook sharp cheddar polenta, seasonal vegetable Cheesecake with Seasonal Berries Seared
Ahi Tuna Dungeness crab fried rice, mango salsa PHOTOS BY JEREMY BURKE
OC WAVES • VOL 3.6
13

–RECENTLY RENOVATED–
Full Hot Breakfast
Indoor Heated Pool and Hot Tub
Next to the Oregon Coast Aquarium
​Flourless Chocolate Torte with Cherry Chantilly Cream
135 SE 32 nd St., Newport • 541-867-3377
www.newportcoasthotel.com
www.hiexpress.com/newportcoast
Pan Roasted Chicken Mary’s Free-Range Chicken, rainbow chard, pancetta, maple
syrup, hazelnuts, chicken jus with roasted fingerling potatoes
Chicken Pasta sautéed Trailbridge shiitake mushrooms, shallots, garlic, crispy
pancetta, fresh herbs, cream, parmesan, fettuccine
14
OC WAVES • VOL 3.6

SEA GLASS
CONTINUED FROM PAGE 13
Dungeness Crab Quesadilla, Dungeness
Crab Mac n Cheese, and a Dungeness
Crab BLT on toasted thick sliced brioche
bread.
“I’m not one of those chefs that feels
my competition is threatening, I think
we’re all in it to make this better and if
we’re all together and good partners we
can make all of Newport better. That’s my
theory”, Chef Bob says.
On the dinner menu, as a starter
they have perfected the Asparagus fries
that lend a fun and unique spin on an
appetizer menu. For the main course, you
can choose from Beer Battered Halibut,
battered in a local beer with a light and
crisp flakiness, a Double Bone-In Pork
Chop from Carlton Farms; Painted
Hills Steaks; Seafood Louie Salads with
Shrimp, Crab, or both! Also available are
Steamer Clams and mussel dishes that
reflect the current season.
Sea Glass Bistro offers a full kids’ menu,
and their patio is dog friendly too! With
a great view of the Pacific Ocean, seating
options located on the patio are available
when the weather allows.
“The great part about living here is
there are so many things from our area
that are grown here, whereas in LA or San
Francisco you have to call and get them
from somewhere else. We have that in our
backyard” exclaims Chef Bob.
To try out this local treasure by making
reservations over the phone, online or
walk in and enjoy a truly delightful coastal
dining experience with an awe-inspiring
view for Breakfast Dinner and Sunday
Brunch.
SEA GLASS BISTRO
AND LOUNGE
3019 N Coast Hwy
Newport, Oregon 97365
(541) 574-2210
Breakfast: 7:30am – 10:30am
Kids eat Breakfast Free - Details
Dinner: Daily 5pm – 9pm
Friday & Saturday until 10pm
Lounge: Opens at 4pm - Limited Food Menu
Brunch on Sundays 10:45am - 1:00pm
BY KENNEDY MCENTEE
PHOTOS BY JEREMY BURKE
OC WAVES • VOL 3.6
Catch of the day - locally sourced fresh fish, Meyer lemon-Castelvetrano olive relish, roasted fingerling potatoes & Seasonal
vegetable
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16
OC WAVES • VOL 3.6

LAST
KING
TIDE
PHOTO BY JEREMY BURKE
OC WAVES • VOL 3.6
17

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18 PHOTOS BY JEREMY BURKE
OC WAVES • VOL 3.6

VAC BUILDS
POTTERY
COMMUNITY
Forty-two people attended a demonstration
of clay hand-building techniques led by longtime
local potter Sarah Scholfield at the Newport
Visual Arts Center’s new pottery studio earlier
this month.
“I got a great sense of people’s desire to learn
from each other,” said Chasse Davidson, VAC
director. The VAC pottery studio sponsored the
event, which was organized by the newly formed
Pacific Pottery Guild.
“We have the momentum to build the guild,
and we have the venue at the VAC to host its
workshops and gather together,” said Davidson, a
potter in her own right.
“A big goal for the new studio has been to build
a clay community,” she said. “I try to provide
opportunities for the guild and be a support
system for the clay community. I got so emotional
after Sarah’s program because I could see a definite
interest in moving in that direction.”
Indeed, while right now the studio is not
outfitted with pottery wheels, the day after
Schofield’s program, the studio received one as a
donation. “I’m starting to think what the studio
would look like with four wheels,” Davidson said.
Many years ago, the Yaquina Art Association
had a clay studio at the VAC, but it has been gone
for years. Davidson, who operated Clayworks in
Toledo before the COVID pandemic forced her
to shut it down, was invited to join a steering
committee at the VAC to reestablish a clay studio.
The group met via Zoom, and a clay exhibit was
hosted at the VAC. Davidson taught there starting
in the spring of 2022, until being hired as VAC
director in August of that year.
“The clay studio went dormant for a while
because no one else was teaching,” she said.
Davidson is working on ways to bring instruction
back to the studio, and has been talking with
former students who can work independently, to
gauge their interest in coming aboard to teach.
She also will be looking to mentor a youth,
either in high school or community college, as a
clay studio technician.
Part of her vision for the studio is to find
teachers who can host workshops, rather than
multi-session classes, as a way to encourage more
students. And her immediate goal is to have
people who are familiar with working in clay
become established at the VAC.
OC WAVES • VOL 3.6
“I’m trying to make the most of my knowledge
base to provide the most use of the VAC,“ she
said. “Even if I’m not teaching, I can assist in the
studio, such as loading the kiln.
“I’m also trying to concentrate on my role in
supporting artists through the sale of their work,”
she said, citing artist receptions, complete with
food and music, as one way to encourage people to
come into the building and see the artists’ work,
both in process and on exhibit.
“I want people to think of the VAC as a place
for teaching,” Davidson said. “Part of our goal is
to bring in art in process as a major element at the
VAC. We have a lot of art on display in our gallery
spaces; now we’re trying to use our other spaces
for making art.
“The eventual goal of the clay studio is that
when the building is open, people are using it to
make things,” she explained.
To that end, she is using the COVAS — Coastal
Oregon Visual Arts Showcase — gallery space to
highlight claywork for the next few months.
The COVAS gallery at the arts center is “claycentric”
right now, Davidson said, noting it is
directly across from the pottery studio and is
another way to get the community involved with
the studio.
She would like exhibiting clay artists to offer
demonstrations, “another opportunity for the
artist to connect with the community and share
their process in a hands-on way,” Davidson said.
“I’m using COVAS as an opportunity to get
the community involved with the studio,” she
said. “That helps the VAC offer educational
opportunities together with ceramic artists,
helping to support the VAC and the building of
the clay studio and getting people familiar with
our spaces.”
Davidson said she showed her wheel-thrown
functional pottery along with work by several
other artists, with the Art on the Edge studio tour
last May. As part of the tour they demonstrated
different aspects of their techniques at the VAC.
Another goal is to have the VAC become a clay
distributor, saving clay artists from having to drive
to Portland or Eugene to get their raw material.
Davidson has been working with a ceramic supply
distributor to set pricing and schedules to make
this possible.
“My goal is that we would bring in enough clay
to provide for the needs of our local potters, who
could go to the VAC for their supplies,” she said.
And achieving that goal is right on the horizon,
she noted.
“As long as we offer a clay experience, this will
work,” she said. “We have an incredible view here
and are in a central location. Clay people will
come.”
Since the closure of Clayworks during the
pandemic, Davidson has been looking for ways
to keep clay artists together and finds the guild
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a likely way to do that. “So many local people
want to engage in a group that works together to
promote what they create,” she said.
“I decided early on that I don’t want to just
talk but instead want our gatherings to be about
process,” Davidson said of the guild.
In keeping with the studio goals, Rasa Clay
Works of Yachats will present a wheel throwing
demonstration in the big classroom Feb. 4 in
conjunction with the opening reception for the
Oregon Coast Council for the Arts (OCCA)
members show. Also opening that day is “Enduring
Esthetic: The Art of Rasa Clay Works” in the
COVAS gallery. That exhibit will run through
March 25.
Meanwhile, potter Liz Fox of Toledo has been
showing a collection of embellishment techniques
on sample clay tiles in her “Exploring Form and
Surface” exhibit in COVAS. She will be donating
her tiles to the clay studio to be used as inspiration
and teaching references. Her exhibit runs through
Jan. 28.
And the studio vision also includes encouraging
more people to work with clay. Jason Holland,
executive director of OCCA, said he’s excited over
how Davidson is bringing the pottery studio to
life. “We’re lucky to have her — she’s the perfect
person with her background,” he said. “And I’m
excited to see the studio be even more active for
folks who want to learn about pottery. We’re
interested in attracting people with all levels of
experience, including with no experience.”
Holland said he took a sculpture class last year —
wanting to do something he had not done before
— and he entered his sculpture in the current Push
Pin show at the VAC. And he will be taking a class
in clay masks with Arlon Gilliland next month. .
“I look forward to trying new things,” he said.
“There’s the perception that you need talent as an
artist, but I don’t believe that. It takes practice.
“I hope people feel invited and welcome to take
a class, even without any experience,” he added.
“It’s all about practice, and I try to remind myself
about that as well.”
For more information about the clay studio
at the VAC, contact Davidson at cdavidson@
coastarts.org or 541-265-6569 or 541-265-6540.
More information about Pacific Pottery Guild can
be found at pacificpotteryguild.org.
The Newport Visual Arts Center, which is
managed by OCCA for the city of Newport,
is at 777 NW Beach Drive at the Nye Beach
turnaround.
20
OC WAVES • VOL 3.6

TWO NEW
EXHIBITS AT
VISUAL ARTS
CENTER
Pieces from Rasa Clay Works and the Oregon
Coast Council for the Arts’ first ever Member
Show will be on display beginning Saturday, Feb.
4, at the Newport
Visual Arts Center,
with an opening
reception from 2
to 5 p.m. that day.
Admission is free,
and the exhibits will
remain on display
through March 25.
The Member
Show will be in
the VAC’s Runyan
Gallery. This will be
the first time OCCA
has offered an
exhibition exclusively
for its members,
who were each
invited to submit
up to two pieces for
display. The show
will feature a fresh
and eclectic mix of
materials and styles,
and all pieces will be
original works of art,
created within the
last three years, that
have not previously
been exhibited at the
VAC.
In the COVAS Showcase, an exhibit called
“Enduring Esthetic” features pieces from Rasa
Clay Works. Based in Yachats, Rasa is a ceramic
studio exploring new techniques and featuring
work that is almost exclusively functional. Their
pottery is wheel-thrown utilizing stoneware or
porcelain clay, with hand-formulated, raw earthen
glazes. In their collective statement, the artists
mention they “love how pottery is an easily
accessible and relatively inexpensive art form that
can be used in our daily lives, bringing beauty and
a profound pleasure of interacting with something
made by human hands for human living.”
During the opening reception, attendees can
enjoy a wheel throwing demonstration by Rasa
Clay Works and music by guitarist and vocalist
Mike Tolle. They will also have an opportunity
to speak with
artist Arlon
Gilliland, whose
“Celebrating
Artistic Diversity”
exhibit is
currently on
display in the
VAC’s third floor
gallery, through
Feb. 25.
The Newport
Visual Arts
Center, located
at 777 NW Beach
Drive, is open
Wednesdays
through Saturdays
from noon to 4
p.m. (with hours
extended to 5
p.m. on Feb. 4).
For more
information, visit
www.coastarts.
org/events
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OC WAVES • VOL 3.6
21

IMAGES
PAINTED
THROUGH
TIME IS
THEME OF
EXHIBIT
The Chessman Gallery, located inside the
Lincoln City Cultural Center, is hosting a
new exhibit titled “Recollection: Memories as
collections of images painted through time,” by
painter and installation artist Jill Falk.
This show opens today (Friday) with a reception
from 5 to 7 p.m. at the cultural center, located
at 540 NE Highway 101 in Lincoln City. There
will also with a virtual tour on Facebook posted
on Saturday, Feb. 4, at LincolnCityCulture. An
artist talk will take place the following weekend, at
4 p.m. on Sunday, Feb. 12. The exhibit will be on
display through March 20.
This exhibit by Falk is comprised of several
collections of evocative monochromatic paintings
made over the last five years in Portland, Lincoln
City and southern Oregon, as well as a site-specific
video installation. It explores how images that
people hold onto as memory become anchors for
particular states or feeling spaces they occupy at
different times in their lives.
“Memory, I think, is its own kind of painting,”
Falk said. “We build and alter memories every time
we touch them, that’s what the neuroscience says.”
To Falk, the building of a memory “is so tangential
to my process of painting, the way the ground is
built with layers of paint and information, the
image laid in, removed, repositioned, repainted,
re-collected.”
“Recollection: Memories as collections of images painted through time,” an exhibit by painter and installation artist
Jill Falk, opens today (Friday) in the Chessman Gallery inside the Lincoln City Cultural Center. (Courtesy photo)
more fully represented than others. This work is
mostly focused on the feeling state of memory and
less with “accuracy” of an event.
“I see these different formats as holding space
to consider the experience and the process of
recollection,” Falk said. “Sometimes we hold
a single image large and feel enveloped by it,
sometimes memory feels like a series of single
images read like a film, and sometimes memory
and image feel simultaneous, quantum, like the
grids.
“I feel as though all of the work that I do as
Now Accepting New Patients
an artist is painting,” continued Falk. “So, to me,
the video work is also painting. I used videos from
my archive and collections and incorporated video
imagery from the Lincoln City area as a way to
help place the viewer in the work and make the
show more specific to itself.”
The Chessman Gallery is open Thursdays
through Sundays, from 10 a.m. to 4 p.m. For
more information, call 541-994-9994, go to www.
lincolncity-culturalcenter.org or friend them on
Facebook at LincolnCityCulture
The images she uses for reference in her work
generally come from still shots of television and
film, old family photos and her own personal
photographic archives. “The final paintings
become a mesh of my own ‘actual’ memories and
memory captured through the lens of another and
imprinted onto me, to be recollected later in my
own memory banks,” she said. “I get curious about
how the images we hold as the past become our
reference for the passage of time and reality itself.
Without memory, I’m not even sure if time exists,
exactly.”
These paintings vary in scope from abstraction
to higher levels of image rendering, much like a
memory or a dream — some parts are clearer or
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OC WAVES • VOL 3.6

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OC WAVES • VOL 3.6
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Limited edition 250 signed and number prints available onisite
15"x30",17"x30", 30"x17" Gicleé on Museum grade paper only $75.
Order online exploreoregoncoast.com or come see in person at our gallery in Nepwort 831 NE Avery Newport Or
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OC WAVES • VOL 3.6

Explore Oregon Coast
PHOTOS BY JEREMY BURKE
NEED MORE INFORMATION
Visit ExploreoOregonCoast.com contact Jeremy Burke
jlburkephotos@gmail.com or call 541.819.5434
follow on Instagram and Facebook @j.burkephotos
PHOTO ©JEREMY BURKE 2023
OC WAVES • VOL 3.6
25

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OC WAVES • VOL 3.6

OC WAVES • VOL 3.6
Shorebirds in flight. Photo by Jeremy Burke
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28
OC WAVES • VOL 3.6

PORTRAITS
IN RED
MISSING & MURDERED
INDIGENOUS PEOPLE
PAINTING PROJECT
The Lincoln County Historical Society is proud
to host this very important and timely exhibition
by indigenous artist Nayana Lafond. According to
Executive Director Susan Tissot, “this exhibition
is about bringing awareness and ahealing to
the communities it visits. The MMIWG2S has
reached a crisis stage impacting indigenous
communities throughout north America. There
are four Siletz tribal members in this exhibition
which illustrates that our community is not
immune to the issues related to this horrific crisis.
We bring this exhibition to the community in
partnership with the Confederated Tribes of Siletz
Indians and My Sisters Place. The exhibit contains
41 portraits of indigenous people who are either
missing, murdered, or working as advocates to
bring forth awareness. LaFond has taken great care
to respectfully represent the people she paints for
this project.”
“I want to paint them the way the spirits would
see them,” the artist Nayana Lafond says of the
40 portraits in the exhibition. All are of missing
or murdered indigenous people, or activists
committed to the cause for generating awareness
and honoring those who have been lost.
I began this painting project without the
intention of it becoming a project at all. I intended
to make one painting as a catharsis and tribute to
a domestic violence survivor and my matrilineal
line. The response to the first painting was so
strong I decided to paint another. This began on
May 5, 2020 when I was in quarantine and looking
for something to occupy my time.
After an even larger online response to the
second portrait, I decided to tell people that if
they send me their images, I would paint them
to raise awareness about the crisis. Within the
first day I received 25 emails and private messages
with images and stories. I soon figured out that I
needed to paint them all. I could not say yes to
some and say no to others. As of September 2022
I have completed 90 works and have a constant
queue of 30 or more at a time.
I paint them all for free, and I provide unlimited
free prints to the families while exhibiting the
originals to raise awareness. Because of so many
messages and requests coming in, I declared it to
be a project – the MMIWG/P Painting project
began.
Each portrait is painted in black and white with
red being the only visible color because spirits
can only see red. Through painting these people,
I seek to elevate their voices, promote healing
and spark discussion while contributing toward
change. Each painting brings me healing from my
own experiences and the experiences of my family
members and I hope it brings some healing to
those I paint and their families.
Among Nayana LaFond’s subjects in “Portraits
in Red”, four are members of the Confederated
Tribes of Siletz Indians, three are missing or
murdered and one is an activist: Delight Attebury,
Manuel Bayya, and Anthony Tolentino; Lucy is an
18-year-old advocate.
I also hope to raise awareness about this issue
through exhibiting the work. Eventually if I do
make the work available for sale I will donate to
various charities including the NIWRC (National
Indigenous Women’s Resource Center).
Artist Statement
Nayana (B 1981) is a full-time multidisciplinary
artist and activist who resides with her child in
Western Massachusetts. She attended Greenfield
Community College and Massachusetts College
of Art for Photography and then dropped out to
become a full-time painter. Her paintings can be
seen in collections, galleries, and museums around
the world.
Nayana has been a curator and community
arts organizer for over 20 years including former
founding Chief Curator for The Whitney
Center for the Arts. She also sits on several arts
organization boards, including “Artist Organized
Art”, and is an advisor for “Be The Change” and
“The Native Youth Empowerment Foundation”.
Nayana’s work often deals with issues related to
trauma and violence including her experiences as
a Leukemia and Bone Marrow transplant and DV
survivor.
NAYANA LAFOND
Exhibit Support & Partners: Newport News
Times, Central Oregon Coast NOW, Advantage
Real Estate, Best Western Agate Beach,
Confederated Tribes of Siletz Indians, My Sisters
Place (MSP)
Exhibition Artist: Nayana LaFond
Exhibition Run Dates: February 2 – May 7,
2023
WOMEN’S HISTORY MONTH EVENTS AT
THE PMHC
Panel Discussion: March 23, 6PM
Featuring visiting artist Nayana LaFond
Art Demonstration:March 25, 1PM Painting
Demonstration by Nayana L
Location: Pacific Maritime Heritage Center
333 E Bay Blvd. Newport, OR 97365
541-265-7509 oregoncoasthistory.org
Hours: Tuesday through Sunday, 11am-4pm
OC WAVES • VOL 3.6
29

SEEING
JELLIES
IN A NEW
LIGHT
A normal day conducting research at sea
contains three key components: an early wake
up call, waiting around, and a mad rush to finish
processing samples before each new site.
Every morning as I awoke aboard the R/V
Langseth, I knew exactly what was happening out
on deck based on the sounds surrounding me.
Waking up to the crash of water against the ship’s
hull meant we were still transiting to the next site,
and I could take my time pulling on my boots. And
if I was yanked awake by the deafening rumble
of the ship’s bow thrusters keeping us stationary
against the currents, I knew we were already on
site, MOCNESS was in the water, and I was late.
To better understand their research, I joined the
Sutherland Lab from the University of Oregon,
and their collaborators from Oregon State
University and Portland State University, as they
lived and worked at sea to study the base of the
marine food web – plankton.
While the research on, and dialogue around
marine ecosystems has been focused on organisms
that are commercially viable or more obviously
captivating, healthy planktonic communities are
essential to the survival of the entire marine food
web. Understanding this often-forgotten group of
organisms has links to the food on your dinner
plate and the commercial fishing in Oregon that is
vital to our local economies.
Despite their importance, few people get the
chance to learn about and observe plankton in
the wild. Fortunately, I had the opportunity to see
how marine research operates, why zooplankton
are important, and what makes some plankton
more captivating than you might realize, such as
When a sample comes into the lab, research assistant Ali Grossweiner splits the sample into two parts: one for the
Sutherland Lab to look for jellies and one for the Sponaugle-Cowen Lab from OSU to search for fish larvae. She
pours a net’s contents into the observation dishes. (Photos by Carmen Sanchez-Reddick)
masses of delicate and eye-catching purple jellies
pitching back and forth in glass dishes.
Even with my background in marine biology,
I had a couple questions before we even left
Newport’s Yaquina Bay. What exactly are
plankton? Plankton refers to any living thing
that is found drifting in the ocean, both plants,
known as phytoplankton, and animals, known as
zooplankton. Do zooplankton sleep? Not really,
but they do migrate up to the surface to feed at
night and return to depth during the day to avoid
predators. And how diverse are zooplankton?
Zooplankton range in size and classifications
from tiny fish larvae to large jellyfish, but the
Sutherland Lab is particularly interested in jellylike,
or gelatinous zooplankton, as this group has
been historically understudied.
This lack of research can be attributed to a few
things, one being the difficulties associated with
sampling these watery fragile animals. In spite of
this challenge, the Sutherland Lab is among those
who are stepping up to study them.
Usually, when jellies come up in surveying
trawls, they are mangled and beyond the
identification abilities of most researchers and
almost always immediately disregarded or even
thrown back to sea. Zooplankton, mangled or
intact, can also be quite the taxonomic challenge
for non-zooplankton specialists, so it’s up to the
experts, who have the tools to appreciate and study
the hidden world of these creatures, to expand
upon our existing knowledge.
As a curious but plankton-illiterate individual, I
expected that fully appreciating or understanding
plankton would be difficult for those outside
the field. However, when given the time to
see, interact with and learn about this vitally
important group of organisms, I realized how easy
it could be to become mesmerized by their gentle
pulsing movements or fascinated in how different
species reacted to light or my tweezers. But before
I could explore the world of zooplankton, we had
to collect these fragile animals.
Fortunately, there is equipment especially
designed to sample plankton populations, like
the MOCNESS net system. The gentle drag of
the ship slowly pushes plankton through the nets’
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30
OC WAVES • VOL 3.6

small mesh size to sample without destroying
the gelatinous bodies of the jellies. A ring net,
aptly named for its ring-shaped opening, is also
deployed to collect even smaller zooplankton.
On those mornings that I was running late, my
saving grace was that sampling can be described
as a “hurry up and wait” kind of process on the
Langseth. When MOCNESS was sent over the
side of the ship, it took around 30 minutes to
reach the sea floor and return to the ship’s deck.
Then there was a burst of action as samples
were hauled into the lab for processing. A net’s
contents were poured into clear glass casserole
dishes with lights housed below, illuminating
the collection of organisms as scientists crowded
around to point out interesting specimens worthy
of being photographed or bountiful enough to
be sent for elemental analysis. It is within these
casserole dishes that I began to see the tiny world
of gelatinous zooplankton.
Gelatinous zooplankton come in a range of
shapes, sizes and behaviors. Some are round and
flat and look like ornate or fine china. Others are
long and skinny with many leg-like protrusions,
which allow them to swim incredibly fast. Among
all these unique animals, there was one group that
captured the attention of the entire science party
and crew.
The gelatinous zooplankton the Sutherland Lab is interested in are small, but in the words of Dr. Terra Hiebert, “…
just because something is difficult to see doesn’t mean that it isn’t extremely relevant in many ways.”
Most zooplankton are translucent, with some
tan or yellow organs, but Doliolids stand out due
to their colorful purple banding. A single barrelshaped
Doliolid doesn’t have enough pigment to
really be that interesting, but in mass aggregations
of thousands of individuals, they produce a
vibrant plum color.
Doliolids weren’t collected at every site, but they
could consistently be found at sites over 50 miles
offshore. Where they were found, they were the
most abundant gelatinous zooplankton, and their
purple hue indicated their abundance in the ring
net long before it was poured into our dishes.
Despite their eye-catching appearance, Doliolids
aren’t well known by most marine scientists
or general audiences. While they haven’t been
extensively studied, limited, existing literature
suggests that warming sea temperatures will
promote Doliolid populations to bloom due to
the increase in their food source, phytoplankton.
Understanding how different conditions may
impact zooplankton composition is central to
the work being done by the Sutherland Lab.
All sampling was done in combination with an
instrument that collects information on the water’s
salinity and temperature at different depths. This
helps researchers see patterns in the distribution
of specific zooplankton, and while some trends are
noticed during sampling, like where Doliolids can
be found, most of the work is done back on land.
Kevin Du Clos (left) and Alejandro Damian Serrano guide the ring net full of diatoms (dark substance) back on
deck. Diatoms are single-celled algae that make samples denser and more difficult to filter and sort through.
eager to get back to their families and also into
the lab to start processing the data collected
from all 28 sites sampled. Processing will take a
couple years, and the sampling isn’t done there.
This winter, the Sutherland Lab will again be out
at sea to introduce another factor, seasonality,
to their research. By overlaying ocean conditions
and seasonality onto sampling data, the lab
hopes to create predictive models of zooplankton
composition in response to climate change.
While climate change continues to impact our
marine ecosystems, the types of organisms you
find washed up on our beaches will likely change.
Most people who walk along beaches will usually
find an assortment of jellies, like pacific sea nettles
or comb jellies, but Doliolids aren’t often found
washed ashore. When Doliolids do find their way
to land, it is in masses.
beachgoers may start to see more of these purpledbanded,
barrel-shaped organisms, something that
previously seemed unattainable unless you found
yourself abroad a ship collecting zooplankton.
While these purple jellies are fascinating to
observe, these blooms are also a cue to what is
happening in the environment. There are changes
occurring to our marine ecosystems, and this is
one obvious indication of that.
The Sutherland Lab’s goal of creating
zooplankton composition models will take a couple
years, and our understanding of how increasing
Doliolid populations may affect the larger food
web will take even longer. For now, next time they
start to wash up on Oregon beaches, take some
time to investigate their tiny world and appreciate
gelatinous zooplankton at their most colorful. I
know I will be.
After two weeks at sea, the science party was
As these blooms become more common,
BY CARMEN SANCHEZ-REDDICK
OC WAVES • VOL 3.6
31

NEW BUSINESS
DELIVERS
AUDIO
EXCELLENCE
In today’s technological world, there seems to
be no limit to the things that can be done to add
a little something extra to our lives. And one of
those things is in the area of home and mobile
entertainment. Modern electronics make it
possible to have a full movie theater experience in
your own home and to project your favorite music
throughout any room in the house. Upgraded car
stereo systems provide a mobile concert venue
everywhere the road takes you.
That’s where V13 Audio comes in. Jason
Vorderbrueggen, who moved from the San
Francisco Bay area to Waldport last fall, offers
a full range of expertise to enhance the home
audio/video and car audio experience.
“Basically I work on any type of low voltage
electronics, so if it’s got a speaker or lights, I’m
working with it,” Jason said. “I provide clients
with custom home integration services as well
as custom car audio systems, so I’m working on
things like speakers, TVs, setting up home theaters
and two-channel home audio, distributed audio,
distributed video, lighting control, universal
remote controls, custom designed car audio,
and full system tuning for home and auto. I also
work on RVs, van conversions, ATVs and boat
systems. I also provide pro sound and DJ/lighting
solutions, too.”
And he has years of experience to bring top
quality to even the most challenging jobs. While
living in California, “I worked on designing,
installing, and maintaining some really large
systems for sports players, movie stars, musicians,
composers, all sorts of people. I’ve been doing this
for a long time,” Jason said. At that time, he was
working for one of the largest “integrators” in the
area — probably one of the largest in California.
“And I worked there for a long time, that’s where I
did most of the high-end integration.”
But Jason’s interest in electronics began well
before that. “I basically had a love for electronics
since I was a young kid. I would get stuff from
garage sales, my parents and other people, and I’d
take the electronics apart and try to figure them
out. I basically just developed a love for music and
electronics in general and would try to repair them
as a young kid and put them up all over my room.
I was just super intrigued.”
He took electronics classes all four years in high
school and was so good at it he eventually worked
as a teacher’s assistant to help other students. And
also during those high school years, he worked
at personal electronics stores and car audio
businesses doing installs.
After high school, Jason enlisted in the Navy,
and he continued increasing his experience in
the field of electronics over the next four years.
He worked as an aviation electronics technician
aboard the aircraft supercarrier USS Carl Vinson.
After leaving the Navy, Jason pursued a variety
of jobs. He worked in the home audio integration
industry, worked doing extremely small circuit
design for a biomedical company, helped design
and manufacture inertial sensors for automobiles
for things like airbags and seatbelts, and more.
At one point in life, Jason decided to make
a career change. “I went back to school and
got a certificate and degree to do electronic
instrumentation.” Instrumentation is working
with electronic instruments that monitor industrial
process. An Instrument Tech troubleshoots and
maintains devices that monitor pressure, level,
flow, and temperature. “I worked for Shell Oil,
which is one of the largest refining companies in
the world,” he said.
After spending six or seven years in that line of
work, Jason realized he really missed his roots in
audio. “I had a lot of people I was still working
with, installing and servicing systems secondary to
my career, and I was doing installs for free to keep
up with the industry. I thought to myself, ‘What
am I doing? I could start supporting my family
doing what I love,’ so I decided to go on my own.”
As part of this most recent career change, Jason
and his wife decided that “we wanted to get out
of the California crazy, so we sold our home in
California, and here we are (in Waldport).”
And V13 Audio was born. When asked about
the name of his business, Jason said, “The way that
came about is my last name is Vorderbrueggen,
and it’s crazy, nobody can say that. On my boy’s
school uniforms, I wouldn’t want to write out
Vorderbrueggen, so I would just put V13, because
there’s 14 letters.”
Anyone interested in learning about options
for an audio system for their car, or audio and/
or video systems for their home can contact Jason.
“I provide free consultations. I visit the client,
find out what their needs are and give them an
estimate. Then I look forward to providing the
best experience possible”
Jason Vorderbrueggen
Jason is also a drummer and has played in a lot
of bands. “My father was a computer programmer,
musician, and was a live sound reinforcement
technician on the side, so I’ve kind of grown up
with audio my whole life.” And Jason is involved
as a sound technician himself. “I am also a sound
technician for the PAC (performing arts center)
in Newport. I like working with the plays and the
concerts, anything that goes on there.” He also
offers services as a mobile DJ.
More information about V13 Audio, along with
a gallery of photos showing various installation
work, can be found online at www.V13Audio.com
Anyone interested in contacting Jason
Vorderbrueggen can reach him by calling 925-356-
1600 or emailing JV@V13Audio.com
32
OC WAVES • VOL 3.6

WELCOME
TO CRAIG’S
BEST
I like to declare things “The Best” without the
benefit of qualifications or limitations of actual
knowledge. I stand by my declarations and hope
you find some benefit in my observations.
It’s true the coast can be a little thin on the
happenings a larger city can provide, but we
have one road HWY 101 that blows my mind
everytime I drive north or south. I don’t think
many of us take it for granted but it does take a
little reminding to slow down take a minute and
breath it in.
One of my favorite expressions Is “We’re coastal
not classy”. The lack of entertainment venues
doesn’t keep my wife and I from experiancing
Dinner Theatre. The show runs every night with
a run time from an hour to a hour and a half. It
is bargan forward entertainment that we need to
remind ourselves is on a life long run.
This is how it works. Dinner is of the Italian fair,
pizza. And the show is the sunset over the pacific.
It can range from a mind blowing experience to
a relaxing sigh. I live in Yachats so this is were we
usually take in the show. In Yachats the Drift Inn
and Bread and Roses make some fantastic pizza.
Bread and Roses takes pizza orders Thursday and
Saturday. Drift Inn is open every day. Order your
pizza, pick it up, find your seat and get settled in
for the show. I love Yachats park, Seal Rock, Drift
Creek, and Nye Beach. There’s not a bad seat in
the house, there’s many other spots. Pick one and
let your movie unfold.
My wife and I will pick up the pizza find our spot
and get comfortable. Some days We pick a sound
track and other days we leave the windows open in
the car and listen to the ocean. It’s great you can
customize the experience to fit your mood. We
like to get there about 45 minutes before sunset.
The show could be a colorful action adventure or
a gray toned introspective show. The music choice
whether Jazz, Rock’n’roll, classical, or crooners
definitely help set the tone. Western, fantasy, salty
fisherman, It’s up to you. It’s your “Best of”. Take
an hour and enjoy the best dinner theatre. The
pizza is always good and the show is always one
of a kind.
WRITTEN BY CRAIG NOWATZKE
LIC BOND INS • CCB#178671
Voted #1
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Newport, OR 97365
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OC WAVES • VOL 3.6
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34
OC WAVES • VOL 3.6

THE KITCHEN WILD
PHOTOS AND RECIPES BY KATIE WILEY
HONEY DUTCH
OVEN BREAD
Honey is about as wild as food gets and has
been used by humans for as long, and presumably
far longer, than its written history. Cave paintings
in Spain from 7000 B.C. show some of the earliest
records of beekeeping. It’s been mentioned in
Sumerian and Babylonian cuneiform writings,
the Hittite code, the sacred writings of India and
Egypt and mentioned in the Bible 61 times, so
there’s no doubt that as long as humans have been
foraging, honey has played a very important roll
in our survival as a species that go far beyond its
sweet taste.
Honey has been used throughout time not just
as a food source, but as a gift offering to gods,
currency to pay taxes, and for medicinal remedies.
Because honey is so thick, it rejects any kind of
bacterial growth and contains naturally occurring
hydrogen peroxide — therefore honey creates the
perfect barrier against infection and was used as a
natural bandage to cover wounds because nothing
could grow on it. The earliest recorded use of
honey for medical purposes came from Sumerian
clay tablets, which stated that honey was used in
almost half of their prescriptions and the ancient
Egyptians used medicinal honey regularly, making
ointments to treat skin and eye diseases and even
as embalming fluid.
As truly remarkable as honey is for its medicinal
properties, it’s the flavor that just can’t be beat.
Depending on the bees’ nectar source, that flavor
can be floral, fruity, nutty, earthy and even smoky,
woody, or spicy. This is because where bees get
their nectar and pollen depends on the season
and the availability of blooming plants in the area.
This contributes to not only how the honey tastes,
but its color and texture as well.
Random fun fact: in 400 B.C., when Greek
soldiers tried to usurp the Persian throne, Persian
generals defeated the Greeks by feeding local
honeybees toxic rhododendron flowers, which
in turn poisoned the honey supply of the Greek
army.
If you’re on the hunt for a local honey expert
and supplier, look no further than Jeffrey Warren,
owner of JW Merc in Waldport (he can be found
at 280 NW Hemlock St., with a roadside table
OC WAVES • VOL 3.6
set up). There’s nothing Jeffrey doesn’t know
about honey, and he can certainly send you home
with some of the very best local honeys around.
Contact him anytime via text to his mobile phone
(208-424-0042) or email at @jwmerc@gmail.com
for hours and availability.
I have purchased various honeys from Jeffrey
over the past few years, one in particular by
Oregon beekeeper Henry Storch that tasted exactly
like marshmallow cream that I ate by the spoonful
— writing this article reminds me that I need to
purchase more of that liquid gold a.s.a.p. But for
this particular Honey Dutch Oven Bread, I used
Oregon Wildflower Pure Raw Honey from Honey
House Farms (purchased from Jeffrey of course),
and it’s the perfect blend of sweetness and floral
for this simple, no-knead bread.
Honey Dutch Oven Bread
(Inspired by Halfbaked Harvest’s Cheaters No
Knead Sourdough Bread recipe)
Ingredients:
• 1 1/2 cups hot water (not boiling, just as hot as
your tap will get)
• 2 teaspoons instant yeast
• 1 tablespoon honey
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 cup ZOI Honey Greek Yogurt
Directions:
In a large mixing bowl, combine water, yeast and
honey. Allow yeast to bloom for approximately 5
minutes before adding salt, flour, and yogurt. With
a wooden spoon (or dough hook if using a stand
mixer) mix dough until it comes together. Cover
bowl with plastic wrap and a damp towel then
place in a warm spot to rise for 3 hours.
Preheat oven to 475 degrees. Place dough on
parchment paper then gently set inside of a cast
iron Dutch oven, then cover with lid. Bake covered
for 25 minutes. Remove lid and continue baking
another 15-20 minutes, until the bread is a deep,
golden brown.
35

Remove from oven and carefully lift bread out
of pot to cool completely. Once bread is cool,
slice and enjoy with a generous amount of honey
butter.
36
Honey Butter
Ingredients:
• 1 stick (1/2 cup) salted butter, room temperature
• 3 tablespoons honey
Directions:
Place the butter and honey in a mixing bowl and
beat with an electric mixer until light and fluffy.
HOMEMADE
SALTED BUTTER
If you’ve stepped inside of a grocery store lately,
then there’s a good chance you’ve experienced
some serious sticker shock like I have. Skyrocketing
food prices and little to no stock of some of the
most commonly purchased items can make for a
stressful shopping experience. I can’t help but ask
myself if this might actually get a whole lot worse
before it gets any better, and if so, how prepared
am I if this becomes a reality?
So I figured it might help ease my mind a bit
by learning some basic skills that even just a
generation or so ago were common practice that
just about everyone knew how to make — to not
only help me maximize the use of each product
I purchase, but also help my dollar stretch a bit
further.
Since moving to the Oregon coast my
knowledge for fishing and foraging have vastly
improved, but there’s still so much I have yet to
learn. For example, even just some of the most
basic primitive skills that humans have been
crafting for thousands of years, like salt processing
and butter churning, I’ve never tried to learn how
to make myself. And although I’ve been dying to
try my hand at processing sea salt — since we have
the very best resource for that right here with the
Pacific Ocean — that News-Times article will have
to wait because I decided to start with learning
how to make homemade butter.
I always have heavy cream on hand for chowders
and other dishes, so I wondered how difficult it is
to actually make butter from scratch. It must be
somewhat challenging or everyone would still be
doing it right? WRONG!
Only two ingredients, 10-15 minutes tops, and
you have yourself fresh butter that tastes exactly
like store bought — maybe even better!
In fact, it’s so easy even kids can make it, and
mine had a blast this week learning right alongside
me doing just that. I am thrilled that we can
now add butter making to our self-sustainability
resume, and the kids were thrilled to share a
delicious sample of what they had learned with
their dad when he came home from work. These
are skills that everyone can appreciate and enjoy,
and skills that will last a lifetime.
Homemade Salted Butter
Ingredients:
• 1 quart heavy cream
• 1 teaspoon salt (optional — this is for salted butter,
which is what I typically purchase at the store)
Directions:
• Pour the heavy cream into a large bowl
and add salt if you are making salted butter like
I did. Then turn the mixer (using either a hand
mixer/electric beaters or KitchenAid mixer) on to
medium speed.
• Let the mixer churn the heavy cream into
butter. (This takes a good 10 minutes or so. Don’t
stop mixing until you see the butter separate from
the buttermilk).
• In about 10 minutes or so you will have
homemade butter! You will also see buttermilk at
the bottom of the bowl, which you can keep for
buttermilk biscuits or buttermilk fried chicken.
• Have a bowl of ice water sitting to the side.
• Remove the clumps of butter from the bowl
and press into a ball (like you would with any kind
of bread or pie dough), then put butter into bowl
of ice water to keep chilled.
• At this point, you can remove from ice water
and shape it into a neat ball, roll, or rectangular
shape — the preference is yours.
• Then just store it in an air tight container in
the fridge for 7-10, days or at room temperature
for 3-5 days.
Kid-Friendly Homemade Butter in a Mason Jar
Making homemade butter in a mason jar is fun
and easy, and kids always take so much pride when
they’ve created something on their very own for
the whole family to enjoy.
• Fill a quart mason jar half way with heavy
cream and 1/2 teaspoon salt, making sure there is
enough room for the cream to mix around in the
mason jar and turn into butter.
• Once the cream and salt are in the mason jar,
put the lid on — tightly!
• Then get to mixing! All the kids have to do
is shake the mason jar, and shake, and shake, and
shake! They will see the butter forming in the
mason jar.
• Once all the butter is done churning they
will have a clump of butter, and you will see liquid
at the bottom of the mason jar — that liquid is
buttermilk.
• Then just repeat the steps above in the
Homemade Salted Butter recipe for the remaining
steps for finishing your butter.
LOW-CARB
BAKED VENISON
MEATBALLS WITH
CHIMICHURRI
SAUCE
I don’t know about you, but I am struggling
to shed those excess holiday pounds thanks to
the overwhelming amount of sweets and treats
consumed over the past couple of months. So
for the past week, I’ve been trying to cut back on
sugar and carbohydrates a bit, which, if I’m being
honest, isn’t my favorite. But substituting carbs for
OC WAVES • VOL 3.6

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some flavor-packed and highly nutritious foods
like these Low Carb Baked Venison Meatballs
with Chimichurri Sauce has made this transition
a heck of a lot easier.
Not only are these meatballs jam-packed with
protein, which is essential for building muscle,
but by replacing carbs with protein, we are able
to reduce the hunger hormone and boost several
satiety hormones instead. This leads to a reduction
in overall hunger and automatically consuming
less calories, which is a great place to start in any
weight loss journey!
In addition to curbing those hunger pangs,
thanks to that deliciously flavorful Chimichurri
sauce, the health benefits certainly don’t stop
there. These meatballs are loaded with some other
incredibly beneficial health properties as well.
Let’s start with the garlic. Aside from adding
some incredible flavor and a punch of heat,
consuming raw garlic can naturally give your
OC WAVES • VOL 3.6
immune system a boost. It has some serious
health-promoting and disease-preventing effects
on many common diseases, such as cancer,
cardiovascular and metabolic disorders, blood
pressure and diabetes through its antioxidant,
anti-inflammatory, and lipid-lowering properties.
Combined with the parsley, that has excellent
diuretic effects and can reduce bloating and blood
pressure, these high protein, low carb, disease
preventing and immune boosting meatballs might
just be the kick-start we all need to get back on
track to optimal health in 2023.
Low-Carb Baked Venison Meatballs
Ingredients:
• 1 pound ground venison
• 1 pound ground beef (I added the beef for some
additional fat since venison is so lean, but if you wanted
to use all venison that’s great too)
• 1 egg
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• 1 tablespoon Johnny’s Seasoning Salt
• 1/4 teaspoon black pepper
Directions:
• Preheat oven to 400 degrees
• In a large bowl, combine the ground meat,
egg, Johnny’s, and black pepper. Mix well.
• Scoop 1/4 cup ground meat into the palm
of your hand then roll the meatball mixture into
approximately 2-inch balls and place on your
baking sheet.
• Bake the meatballs for 18-20 minutes, or
until they are golden brown and cooked all the
way through.
• Serve with fresh Chimichurri Sauce.
Chimichurri Sauce
Ingredients:
• 2 cups fresh Italian parsley
• 5 cloves garlic, peeled and smashed
• 2 tablespoons red wine vinegar
• 1/2 lemon, juiced (about 2 tablespoons)
• 1/2 teaspoon salt
• 1/2 teaspoon red chili pepper flakes (I actually
have to leave these out of my recipe now because of my
husband’s diverticulitis, but it’s certainly better with
them!)
• 3/4 cup extra virgin olive oil
Directions:
• Place all ingredients except olive oil in
the food processor and pulse a few times until
everything starts to combine.
• Slowly add olive oil while food processor is
running. Serve right away or refrigerate before
using. If refrigerated, take out about 10-15 minutes
before serving.
COCKLE CLAM
DIP
It’s a new year, which means it’s time to renew
those shellfish, angling and hunting licenses — but
where exactly does that license money go every
year?
Most hunters and anglers understand that the
money we spend on hunting and fishing licenses
helps pay for conservation throughout the state of
Oregon. These dollars fund the general operations
of the Oregon Department of Fish and Wildlife
and by state and federal law, these licensing
dollars can only be spent on fish and wildlife
management. Our license dollars help pay for
programs that improve habitat, open private lands
to public access, enhance fishing opportunities
and protect fish, wildlife and their habitats for
future generations. But those dollars are also the
primary source of required state match needed to
receive federal funds for federally funded programs
such as fish hatcheries, fish and wildlife biologists,
hunter and aquatic education and so much more.
Every sportsman or sportswoman knows that
a $10 shellfish license is worth it’s weight in gold
with Dungeness crab and shellfish prices, but
we can also feel good about our license dollars
funding conservation for future generations of
anglers and hunters.
So get out there and start using that shellfish
license to rake for one of my favorite Oregon coast
delicacies — cockle clams. They’re sweet, briny and
oh so delicious — perfect for this Cockle Clam
Dip.
Cockle Clam Dip
Ingredients:
• 1 limit cockle clams (20 clams), minced small
• 1 tablespoon butter
• 1 yellow onion, minced small
• 2 cups sour cream
• 1/3 cup mayonnaise
• 1 tablespoon Worcestershire
• 1 1/2 tablespoons clam juice (I use the liquid that
thaws out with my frozen clams for this, but you can
definitely purchase clam juice, too)
• 3/4 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/8 teaspoon black pepper
• Fresh parsley or chives for garnish
Directions:
• Add butter to a small saucepan on mediumlow
heat, once melted, add onions.
• Sauté onions, stirring constantly until they’re
golden and caramelized.
• Add clams and continue to cook for another
2-3 minutes. Stirring every few seconds to evenly
cook clams.
• Remove clams and onions from heat, set
aside to cool.
• In a medium-sized mixing bowl add sour
cream, mayonnaise, Worcestershire, clam juice,
salt, pepper and lemon juice. Mix until completely
combined.
• Add cooled clams and onions to sour cream
mixture and combine.
• Allow to cool in the refrigerator for at least 2
hours before serving.
• Garnish with fresh Italian parsley or chives
and serve with Ruffles or Wavy Lays chips. Enjoy!
38
OC WAVES • VOL 3.6

VINO JOY
FEBRUARY 2023
WHITE, ROSÉ, OR RED?
At our shop, we’re noticing a significant, not overwhelming, preference for
red wine. For our wine club one option is red-wine-only. About 5 times as
many folks select that option as do the white-wine-only option! The majority
still are interested in the full gamut.
I confess, before we had a wine shop, I didn’t seek out many white or rosé
wines. In this column I’d like to make a case for broadening your ‘vino joy’
by having some of each type on occasion; I certainly have come to enjoy
them all.
I now think of wine as lying on a spectrum. There is no clear boundary
between white and rosé, or rosé and red. Highlighted below are a few wines
that might be viewed as “tweeners” on the wine color spectra. Generally
speaking there are white wine grapes and there are red wine grapes. But
winemakers can get a bit of rosy color out of many white wine grapes, and
some deeply-colored red wine grapes are used to produce wines that are
called “white” (though there usually is some perceptible red tint).
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At one of our after-work “research” sessions on a Saturday, I opened a
Montepulciano from Abruzzo, forgetting that it was more rosé than red. It
was at room temperature, and it was only after we noticed the lighter color
that we recalled that this wine is characterized as a rosé. All of us around the
table enjoyed it immensely though!
When is it better to select a white over a red, or a rosé over the other two?
That will have to be a topic for another column. The message for now is that
all three have their place, and sometimes crossing the traditional boundary
can be a lot of fun, and rewarding.
HIGHLIGHTED WINES
For this column I thought you might be interested in two wines that blur
the boundaries, in one case between white and rosé, and in another between
rosé and red.
Valcan Cellars 2020 ‘Bare’ White Malbec (Rogue Valley Oregon). You
probably wouldn’t have thought a grape usually made into ‘big reds’ could
be used for a white wine, and indeed, winemaker JP Valot claims this is the
only white Malbec made in the USA. It is made in tribute to his Argentinian
roots. “Bare” is meant to indicate the minimal intervention used in making
this wine, and the slightly pink/orange color comes from of very brief
amount of skin contact, only about 1 hour. We pick up notes of nectarine,
tropical fruit, and hints of vanilla and butterscotch. Bright acidity ensures
that this wine is very food friendly. About $24.
Torre dei Beati 2021 Cerasuolo (Abruzzo Italy). “Cerasuolo”, or “cherry”
in English, is meant to describe the color of this wine. It is lighter red, and
you may think it is a red wine. It really does dance right on the boundary
between red and rosé. Notes of strawberry, pomegranate, and cherry meld
together and create a long, complex finish. This wine is very pleasant to sip,
and works well with a wide variety of foods. You may enjoy it chilled or at
slightly below room temperature. About $23.
FOOTNOTE
The wines mentioned in this column are available at Beach Daisy Wine,
2118 Hwy 101 N, at the northern edge of Yachats in the Greenhouse
Marketplace complex. Free wine tastings held every Saturday from 12:00-
6:00, covering a full range of lovely wines.
Questions and comments are welcome. Contact Todd via email at todd@
beachdaisy.wine
WRITTEN BY TODD K. MOYER
OC WAVES • VOL 3.6
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and provide maintenance (oil changes) and diagnosis &
repair of most of your vehicle’s systems.
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Monday – Friday 8 am to 5 pm
126 NE 11 th St • Newport, OR 97365
541-265-9567
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BROKER/OWNER
PHONE 541-997- SOLD (7653)
FAX 541-997-7654
TOLL FREE 1-866-967-7653
jim@jimhoberg.com
www.wcresi.com
P.O. Box 3040 • 1870 Highway 126, Suite A • Florence, OR 97439
39

scan to discover
OC WAVES • VOL 3.6
40 PHOTO ©JEREMY BURKE 2023

COVER STORY
PHOTO BY JEREMY BURKE
The general public is not allowed into this area. This
was a very special moment that was a once in a lifetime
opportunity to shoot and document a piece of history.
Photo by Jeremy Burke
OC WAVES • VOL 3.6
41

42
OC WAVES • VOL 3.6

YAQUINA HEAD
LIGHTHOUSE
PREPARES FOR SES-
QUICENTENNIAL
The stewards of Oregon’s tallest lighthouse are
sprucing up the popular landmark on Oregon’s
central coast for its 150th anniversary in 2023.
The 93-foot tall Yaquina Head Lighthouse was
completed in 1872, but the lamp on top wasn’t lit
until the following year because of a 19th-century
version of, get this, supply chain problems.
“It took a while to get all the parts to the
lens room here,” explained acting chief ranger,
Katherine Fuller.
Fuller said the sesquicentennial celebration will
build up to Aug. 20, the day in 1873 when the
Yaquina Head Lighthouse finally entered service.
Leading up to that date will be a variety of events
and ongoing restoration.
The lighthouse is a major attraction on the
Oregon coast by Newport. The landmark stands
at the end of a point that juts nearly a mile out
into the Pacific Ocean within the Bureau of
Land Management-administered Yaquina Head
Outstanding Natural Area. The 100-acre park’s
trails, sweeping views, bird life and visitor center
attract upwards of 500,000 people every year.
People in the Newport community immediately
noticed one change that has already happened.
It’s the switch out of the lighthouse beacon from
a 1,000-watt halogen bulb to a new energy-saving,
long-lasting LED stack.
“We got some complaints from neighbors for a
while,” Fuller said. “You can see in photos, this
(old one) was kind of a yellow light. You know
those LEDs are quite different. They come on
quickly, like ‘boom.’”
UNKNOWN WHEN VISITORS WILL
AGAIN BE ABLE TO CLIMB TO THE TOP
Until 2020, visitors could ascend to the top of
the lighthouse on guided tours. Then the historic
landmark closed during the pandemic. Limited
“quick look” tours resumed late last summer,
but they only go around the bottom floor for
now. BLM acting site manager Chris Papen said
restoration of public access to the top depends on
getting back to full staffing and a higher “comfort
level” with structure and COVID safety.
Papen said he couldn’t make promises about
when pre-pandemic tours will return, but said his
agency was building up to that goal. The BLM staff
on site is currently down about 20 to 30 percent
from full strength.
“The outside is looking great,” observed Fuller.
On the inside of the brick lighthouse, restoration
and maintenance continues room by room.
“There’s always more to do. If you’ve ever lived in
an old house, you know those repairs just don’t
stop.”
Overall, Papen said the historic lighthouse
seems to be structurally sound.
“I’m not quite 150, but I would tell you if I
looked in this great of shape at 150, I’d be pretty
happy with myself,” Papen quipped.
Other recent improvements you may notice
or appreciate since your last visit include a new
concrete patio and view deck on the seaward side
of the lighthouse base. It replaced a wooden deck
that was perpetually sprinkled with traffic cones to
mark weak spots.
During the pandemic shutdown, restorers
were able to tackle the lighthouse’s work room at
its base. They rebuilt a fireplace and reopened a
chimney. Papen said restoration of the oil room
across the hall ranks high on the to-do list next,
but that may be a project that lasts past the
sesquicentennial.
The Yaquina Head Lighthouse is the second
oldest continuously operating lighthouse on the
Oregon coast. Cape Blanco Lighthouse in Curry
County is Oregon’s oldest standing lighthouse.
It was first lit in 1870. Back then, a lighthouse
keeper had to light wicks in lard oil to fire up the
lantern. Electricity arrived at Yaquina Head in the
early 1930s.
HAUNTED BY A GHOST OR JUST TALL
TALES?
Lurking ghosts are a recurrent theme in the
Yaquina Head Lighthouse’s history. A lighthouse
enthusiast website maintained by Kraig Anderson
traced the first ghost story back to construction
of the double-walled brick tower in 1872. A
workman supposedly fell from scaffolding into the
hollow space between the walls and his body could
not be retrieved.
“A fine story, and perhaps an explanation for
the station’s purported ghost, but records show
no workers were killed during construction,”
Anderson wrote. “Strong winds did blow one
worker off the bluffs near the construction site,
but amazingly, his oilskins acted somewhat like a
parachute and he only received minor injuries.”
The ghost thread resurfaced many more times,
including in 1983 when the Yaquina Head
Lighthouse was used in the filming of “Hysterical,”
a comedic horror movie spoof in which the setting
is rechristened as Hellview, Oregon.
“The main character, Frederic Lansing (Bill
Hudson), a writer from New York City, tries to
escape to the remote lighthouse to write a great
novel, but his plans are interrupted by a resident
ghost,” Anderson noted about the movie’s plot.
“The two keeper’s dwellings appear in the movie,
but were torn down a year or so after the filming.”
The calendar of events and anniversary
commemorations for the lighthouse have not yet
been finalized, but will likely involve the BLM, the
city of Newport, the nonprofit Friends of Yaquina
Lighthouses and other partners.
The director of the Friends group, Amy
Anderson, said her organization is fundraising
to support restoration of the oil room in the
lighthouse as well as to bring back for 2023 some
successful interpretive programs from the past.
Those include an artist-in-residence program and
a summer student guide employment project.
BY TOM BANSE NORTHWEST NEWS NETWORK | PHOTOS BY JEREMY BURKE
OC WAVES • VOL 3.6
43

46th Annual
Newport
Seafood & Wine
Festival
“Long Time No Sea”
February 23-26, 2023 • Newport, Oregon
Tickets available online at
www.seafoodandwine.com
The Newport Seafood and Wine Festival
returns better than ever! Showcasing
premier Northwest wines, culinary
professionals and regional artisans
along with stage entermainment,
demonstrations and more.
Presented By
Produced by the Greater Newport Chamber of Commerce
541-265-8801
44
OC WAVES • VOL 3.6

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New Patients
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People who see their doctors for routine wellness exams typically undergo
certain blood tests during that process. In addition to a complete blood count
(CBC), doctors frequently request lipid panels that indicate cholesterol and
triglyceride levels.
While cholesterol is a familiar term, triglycerides may be more of a mystery
to the average Joe.
According to the Cleveland Clinic, triglycerides are lipids (waxy fats) that
provide energy to the body. The body produces triglycerides and also gets
them through food. Triglycerides are actual fats, while cholesterol is a waxy,
odorless substance made by the liver. Since cholesterol cannot mix or dissolve
in the blood, the liver puts cholesterol together with triglycerides to move the
fatty mixture (lipoproteins) throughout the body.
When a person eats, any extra calories not used for energy are converted
into triglycerides, which are stored in fat cells. Later, hormones release these
triglycerides as energy between meals. Individuals who regularly eat more
calories than they burn, particularly from high-carbohydrate foods, may have
high triglycerides.
According to the Mayo Clinic, high triglyceride levels may contribute to
a hardening or thickening of the arteries, which is a condition known as
arteriosclerosis.
For healthy adults, normal triglyceride levels should be under 150 mg/dL.
Values of 151 to 200 mg/dL are considered borderline high, and anything
over 201 is high or very high. In addition to arteriosclerosis, high triglyceride
levels can raise the risk of cardiovascular disease and pancreatitis.
Overeating, having a family history of high cholesterol, drinking alcohol
to excess, being overweight or obese, and having unmanaged diabetes can
contribute to high cholesterol levels. Smoking, the presence of thyroid disease
and certain medications, like diuretics and hormones, also may raise the risk
of developing high triglyceride levels.
Lifestyle changes similar to those recommended to manage high cholesterol
can help people lower their triglyceride levels. These include eating a
nutritious diet, doing aerobic exercises regularly and maintaining a moderate
weight. Individuals should avoid simple carbohydrates, such as those made
with white flour, fructose, trans fats, and hydrogenated oils or fats.
Low triglyceride levels are not typically a cause for concern. But in these
instances malnutrition or malabsorption could be the culprit.
Individuals should undergo routine health screenings to determine if high
triglycerides are part of their lipid panels.
HEART-HEALTHY FOODS TO
ADD TO YOUR DIET
A healthy diet can help people lower their risk for various conditions,
including heart disease. That’s a significant benefit, as the World Health
Organization estimates that 32 percent of deaths across the globe can be
attributed to cardiovascular disease, which is an umbrella term used to refer
to a group of disorders of the heart and blood vessels.
CONTINUED FROM PAGE 46
OC WAVES • VOL 3.6
45

Individuals who want to change their diets are urged to speak with
their physicians for insight regarding specific changes that can address any
preexisting issues they may have. But it never hurts to consider heart-healthy
foods, and the Office of Disease Prevention and Health Promotion at the U.S.
Department of Health and Human Services recommends adding these hearthealthy
foods to your shopping list.
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BARIATRIC • NON-EMERGENCY
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Fruits and vegetables
Variety is the spice of life, and the good news is that an assortment of fruits
and vegetables promote heart health. That means individuals can eat a hearthealthy
diet without eating the same foods every day. The ODPHP notes that
fresh, frozen, canned, or dried fruits and vegetables can all promote a healthy
heart.
• Fresh vegetables: Tomatoes, cabbage and carrots
• Fresh fruits: Apples, oranges, bananas, pears, and peaches
• Leafy greens: Spinach, Romaine lettuce and kale
• Canned vegetables: Look for low-sodium canned veggies
• Frozen vegetables: Look for products without added butter or sauces
• Canned, frozen or dried fruit: Look for varieties with no added sugars
Dairy
The ODPHP recommends fat-free or low-fat dairy. Such products include:
• Fat-free or low-fat (1 percent) milk
• Fat-free or low-fat plain yogurt
• Fat-free or low-fat cheese or cottage cheese
• Soy milk with added calcium, vitamin A and vitamin D
Whole grains
Various products may be promoted as “whole grain,” but the ODPHP notes
that whole wheat or another whole grain should be listed first in the ingredient
list. Products that are “100 percent whole grain” also should be chosen over
the alternatives.
• Whole-grain bread, bagels, English muffins, and tortillas
• Whole-grain hot or cold breakfast cereals with no added sugar, such as
oatmeal or shredded wheat
• Whole grains like brown or wild rice, quinoa, or oats
• Whole-wheat or whole-grain pasta and couscous
Proteins
Heart-healthy proteins can add variety to a diet, which can make it easier to
enjoy different flavors and dishes.
• Seafood, such as fish and shellfish
• Poultry: Chicken or turkey breast without skin, or lean ground chicken or
turkey (at least 93 percent lean)
• Lean meats: Pork shoulder, beef sirloin or lean ground beef (at least 93
percent lean)
• Beans, peas and lentils: Black beans and chickpeas (garbanzo beans)
• Eggs
• Unsalted nuts, seeds and nut butters, such as almond or peanut butter
• Tofu
Healthy fats and oils
When cooking with fat and oil, cooks are urged to replace saturated fat with
healthier unsaturated fats.
• Avoid cooking with butter and instead cook with oil, including canola,
corn, olive, peanut, safflower, soybean, or sunflower oils
• Choose oil-based salad dressings, such as balsamic vinaigrette or Italian,
instead of creamy dressings like ranch
A heart-healthy diet is full of flavor and can help people reduce their risk for
cardiovascular disease.
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OC WAVES • VOL 3.6

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DIAMONDS BY THE SEA
50
Inspired by travel, Jovi is a store of stories with
items from nearly 30 countries. –Veronica & Amanda
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541-265-8220
Diamonds by the Sea
2005 N Coast Hwy, Newport, 541-265-7755
4079-D NE Logan Rd, Lincoln City, 541-994-6373
PHOTOS BY JEREMY BURKE
OC WAVES • VOL 3.6

541-813-9261
ASK FOR JUDE
www.JudeHodgeBroker.com
Are you ready to list your home? Let’s talk.
I offer professional service from
BROOKINGS ALL THE WAY TO YACHATS
for SELLERS wishing to sell
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OREGON
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2018
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2022
Curry Coastal
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Gold Winner
2014: Executive Award
2015-2016: Platinum Award
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2017-2020: Chairman’s Award
2019 Real Trends #6 State of Oregon
2020: Diamond Club Award
2020: #1 RE/MAX Broker in the State of Oregon
2021: Diamond Club Award
2021: Lifetime Achievement Award
2021: #1 Broker in the State of Oregon
2021: #1 RE/MAX Broker in the State of Oregon
2021: Real Trends Top 1000 List - #112 in the nation all agencies
2021: Real Trends #1 State of Oregon - Transactions
2017
Pilot
READERS’ CHOICE AWARDS
Curry Coastal
Gold Winner
2021
Pilot
READERS’ CHOICE AWARDS
Curry Coastal
Gold Winner
Jude Hodge, Broker
RE/MAX Coast and Country
703 Chetco Ave, Brookings•541-412-9535 x117
www.HomeWithJude.com
Licensed in OR
OC WAVES • VOL 3.6
51

Breakfast, Lunch & Dinner is served Every Day!
Home of the 8 pound
Super Ultimate Monster Burger
52
Family Restaurant with the biggest portions
NE 6 TH STREET & HWY 101
541-574-6847
THENEWPORTCAFE.COM
GREAT BREAKFAST AND SEAFOOD ALL DAY
Pick-Up Orders, Delivery, & Indoor Dining
OC WAVES • VOL 3.6