OCW3.12

VOL 3.12

2 

OC WAVES •• VOL 3.12 3.10 3.9

NATIONALLY FAMOUS CLAM CHOWDER 

FRESH OREGON SEAFOOD 

@moschowder 

#moschowder 

Mo’s Original • 541-265-2979 • Newport 

Mo’s Annex • 541-265-7512 • Newport 

Mo’s West • 541-765-2442 • Otter Rock

CONTENTS 

12 

The Oregon Blueberry issue 

starts off with Gibson Farms 

in Siletz, Or. 

PHOTO BY JEREMY BURKE

VOL 3.12 

18 

The Kitchen Wild 

oregoncoastwaves.com 

32 

Take a hike: Hatfield Marine 

Science Center Estuary Trail 

24 

Coquille River Lighthouse 

INSIDE 

18 

19 

21 

22 

23 

25 

30 

35 

40 

44 

Campfire Cones - recipe 

Key Lime Bites - recipe 

Mini Cheesecakes - recipe 

Blueberry BBQ Sauce - recipe 

Waffles - recipe 

Newport Farmer's Market 

Toledo Artwalk 

Dancing Coyote Gallery 

Dream home of the month 

A look inside the Jewel Box

Your pack 

is our passion. 

Any dog. Any breed. Any problem. 

NOW OFFERING 

TRAINING 

ON 

THE 

Oregon Coast! 

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Rehabilitation is an award 

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with our team of dog trainers 

and dog behaviorists, Koru K9 

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resolve training challenges 

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CHOWDER 

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THE BEST CLAM 

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Winter Hours: Sun–Thurs 11-8 and Fri-Sat 11-9 Summer Hours: 11-9 Everyday 

Agate Beach Inn 

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Air Conditioning • Indoor Pool, Hot Tub 

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For reservations call 541-265-9411 

Skate 

Boards 

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Hoodies 

Sports Memorabilia 

Jewelry • LP’s 

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Monday-Saturday: 10:00am-5:00pm • Sunday: 11:00am-5pm 

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6 

OC WAVES • VOL 3.12

Now Hiring 

Welcome – we’re glad you’re here. We are local, family-owned and 

operated, with 50+ locations in Oregon & Washington (and growing!). We 

believe in community, art, history, music, food, handcrafted beverages 

and fun. Our staff range from line cooks to brewers to hotel front desk 

attendants to gardeners to makers of whiskey. We have both seasonal 

and long-term openings; keep checking back for the latest! 

Age 16 and over 

• Hotel Housekeepers 

• Food Runners 

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• Dishwashers 


• Line Cooks - Eligible for $1,000 

Hiring Bonus at select locations 

• Kitchen Assistant Managers - 

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• Hotel Front Desks 



• Bars Assistant Managers 

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• Security/Guest Services 

(works night and over night shifts) 

APPLY ONLINE 24/7 AT 

MCMENAMINS.COM 

Interested in a career in the hospitality industry? 

We are willing to train! 

OC WAVES • VOL 3.12 

7

OC 

W A V E S 

Editor 

Steve Card 

Advertising Sales 

Teresa Barnes 

tbarnes@newportnewstimes.com 

Kathy Wyatt 

kwyatt@newportnewstimes.com 

Contributing Writers 

Leslie O'Donnell 

News-Times Staff 

Give the Gift of Beauty! 

The perfect gift that lasts the whole year 

Photographer + Designer 

Jeremy Burke 

jlburkephotos@gmail.com 

About the Cover Shot 

I went into this shoot thinking that I would 

be unimpressed wtih this location. I thought 

it would be to obscure to really see a face. 

Wow, I couldn't have been more wrong. 

Seeing Face Rock in person was stunning 

and I highly recommed viewing at sunrise. 

Photo by Jeremy Burke 

Only $35 

1-year (12 issues) 

Regular price $49.99 

oregoncoastwaves.com 

8 

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@OregonCoastWaves 

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All rights reserved. No part of this 

publication may be reproduced without 

the written permission from publisher. 

Photographs, graphics, and artwork are 

the property of J.burkephotos ©2023 

Oregon Coast Waves 2023 

OC Waves is a publication produced by 

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scan the QR Code below or visit 

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Make checks payable to the Newport News-Times. 

Send payment to PO Box 965 Newport, Oregon 97365. 


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10 


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11

OREGON 

BLUEBERRIES 

PHOTO BY: JEREMY BURKE 

12 


BY LESLIE O’DONNELL 


13

Fresh Oregon blueberries are one of the joys of summer and Oregon 

Farmers Markets and U-Pick Farms are open for business! 

Thanks to our farmers, Oregon is among the top-producing states for 

blueberries in the nation, harvesting around 150 million pounds each year 

with some of the best quality and highest blueberry yields in the world - giving 

a boost to Oregon’s economy in the process. Each year, Oregon blueberry 

growers provide the equivalent of 3,505 jobs and infuse $353.5 million dollars 

into Oregon’s economy. 

Oregon blueberries not only give a boost to our economy, but they’re also 

an excellent way to boost our immune systems too. Blueberries carry four 

essential nutrients including vitamin C, vitamin K, manganese, and fiber - just 

one cup of fresh blueberries contains 15% of our daily requirement of vitamin 

C supporting our immune health and necessary for the growth, development, 

and repair of all body tissues; they’re loaded with 25% of our daily value of 

vitamin k which assists in blood clotting and works with calcium to build 

strong bones; 20% of our daily requirement of manganese which is essential 

for normal brain and nerve function and plays a role in fat and carbohydrate 

metabolism, calcium absorption, and blood sugar regulation; and blueberries 

help us meet our daily fiber requirement aiding in a healthy digestive system. 

For these reasons alone it’s no wonder blueberries are considered a Super 

Food but there’s more! Blueberries contain anthocyanins - it’s what gives 

blueberries their color - which are cell-protecting antioxidants associated with 

reducing the risk of cancer, diabetes, and cardiovascular diseases. And aside 

from their Super Food properties, one cup of blueberries contains only 80 

calories! 

Thanks to over 350 blueberry growers in Oregon we’re able to enjoy the 

delightful experience of eating blueberries all year round. So grab some fresh, 

frozen, or dried blueberries grown right here in our home state to whip up 

these incredibly delicious Oregon blueberry recipes. Your heart, brain, and 

other body parts will thank you. 

For more information on Oregon blueberries, a list of U-Pick farms, and 

even more recipes visit www.oregonblueberry.com 

14 



PHOTOS BY: JEREMY BURKE 

15

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16 


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• Organically grown produce 

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made fresh weekdays 

• Sandwiches, salads & baked goods on 

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17

MARSHMELLOWS PHOTO BY KATIE WILEY 

18 


THE KITCHEN WILD 

PHOTOS AND RECIPES BY KATIE WILEY 

OREGON BLUEBERRY 

MARSHMALLOWS 

For the marshmallows: 

3, 1oz packs of gelatin 

1/2 cup ice water 

2 cups sugar 

2/3 cup corn syrup 

1/4 cup water 

1.5 tsp almond extract 

1/4 tsp. salt 

Confectioner’s sugar for dusting cutting surface 

For blueberry compote swirl: 

Ingredients: 

1 cup blueberries 

1 1/2 Tbs. sugar 

1 tsp. lemon juice 

Directions: 

To make the blueberry compote, place the blueberries and sugar in a small 

saucepan, and bring to a simmer stirring regularly. Simmer for 6-7mins until 

thick. Set aside until ready to swirl the marshmallow. 

Line 9 x 9-inch or 8 x 8-inch pan with parchment paper. Set aside. 

In a large mixing bowl, sprinkle gelatin over 1/2 cup cold water. Soak for 

about 10 minutes. 

Meanwhile, in a small saucepan, over medium-high heat, combine sugar, 

corn syrup, and 1/4 cup water whisking only until the sugar is dissolved. Bring 

the mixture to a rapid boil. As soon as it is boiling, set the timer and allow it 

to boil hard for 1 minute without stirring. 

Carefully pour the boiling syrup into the soaked gelatin and turn on the 

mixer, starting on low and moving up to high speed. Add the salt and almond 

extract and beat for between 10 and 12 minutes, or until fluffy and mostly 

cooled to almost room temperature. 

Grease a rubber or silicone spatula with and transfer the marshmallow into 

the prepared pan. Use your greased hands to press the marshmallow into the 

pan evenly if necessary. 

Dot the blueberry compote over the top and swirl using a knife or skewer. 

Carefully place another piece of parchment paper over top, not touching the 

marshmallow mixture. Allow marshmallows to sit for a few hours, or overnight, 

until cooled and firmly set. 

Once the marshmallow is firmly set, sprinkle a cutting surface very 

generously with the confectioner’s sugar. Remove the marshmallow from the 

pan and lay on top of the sugar. Use a large, sharp knife that’s been lightly 

oiled to cut into squares. Separate pieces and toss to coat all surfaces with the 

sugar to prevent them from sticking. 

Store in an airtight container. Enjoy! 



MARSHMALLOW 

CAMPFIRE CONES 

Ingredients: 

Waffle ice cream cones 

Oregon Blueberry Marshmallows 

Filling ideas: fresh blueberries, white chocolate chips, white chocolatecovered 

pretzels 

Directions: 

To a waffle cone, add in your campfire cone fillings. Cover the entire cone 

with foil. 

Place foil-wrapped cones over the campfire on a grate or near the coals for 

about 1-2 minutes. Once melted, use long tongs to grab them when hot and 

let them cool for a couple of minutes before handling. 

If you’re not near a campfire, you can cook on a heated grill for 1-2 minutes 

or in the oven at 375 degrees for about 5 minutes. 

Unwrap the foil from the top and enjoy those gooey melted Oregon 

Blueberry Marshmallows, melted white chocolate, and fresh blueberries 

bursting with deliciousness. 

19


NO-BAKE MINI 

CHEESECAKES 

Makes 6, half pint cheesecakes 

For the cheesecake: 

6 Tbs. butter melted 

16 oz cream cheese softened (two 8 oz packages) 

1/2 cup granulated sugar 

2 teaspoons vanilla extract 

1 cup heavy cream 

For the blueberry topping: 

3 cups blueberries 

1/2 cup water 

3/4 cup brown sugar 

3 tsp lemon juice 

3 tsp vanilla 

For the crust: 

9 graham crackers 

2 Tbs. granulated sugar 

1/4 cup salted butter 

1/8 tsp. cinnamon 

KEY LIME 

BLUEBERRY YOGURT 

BITES 

Makes approx 24 

Ingredients: 

2 cups fresh Oregon blueberries 

1 cup Vanilla Greek yogurt 

3 1/2 tsp. Lime zest, divided (1/2 tsp. in yogurt mixture. 1/8 tsp on top of 

each finished Key Lime Blueberry Yogurt Bite) 

1-2 12oz bags of white chocolate chips 

Directions: 

To make these bites, start by washing your blueberries and drying them well, 

adding them to a mixing bowl once they’re cleaned. 

Next, add your vanilla Greek yogurt to the bowl and 1/2 teaspoon of lime 

zest and gently fold until the blueberries are fully coated in the yogurt. 

Scoop your blueberries into 1 Tablespoon size scoops and place them onto 

a parchment paper-lined baking sheet and freeze for 20 minutes. 

Once your blueberries are frozen, in a separate small bowl, add your white 

chocolate chips and melt in a microwave-safe dish on 50% power (or your 

defrost setting) for 30-second increments until it’s completely smooth. Be sure 

to stir between increments so your white chocolate doesn’t overheat. 

Once your white chocolate is melted, remove your tray of blueberries from 

the freezer and drizzle a spoonful of white chocolate over each cluster then 

immediately add 1/8 tsp of lime zest to the top. The white chocolate will 

quickly form a shell on top of each one so you’ll want to be sure to get that zest 

on top before the shell hardens. 

Place back in the freezer for approximately 10 minutes or until white 

chocolate fully hardens. Remove from freezer 5 minutes before serving for 

ultimate texture. Enjoy! 

20 

Directions: 

In a small saucepan, bring blueberries, water, brown sugar, vanilla, and 

lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. 

Simmer for about 10-15 minutes, or until the blueberries begin to thicken to 

a pie-filling consistency. Set aside to cool. 

In a food processor add graham crackers, sugar, and cinnamon and pulse 

until a crumb consistency. Add melted butter and pulse again until fully 

combined. 

In half-pint jars, spoon in 2 Tablespoons of graham crac 

ker crumbs in the bottom of each jar, then press down tight to form the 

crust. Set aside. In a mixing bowl add cream cheese, melted butter, sugar, 

vanilla, and heavy cream and mix with a hand mixer until smooth. Spoon 

cheesecake batter into jars on top of the graham cracker crust, pressing down 

gently with the back of the spoon to remove air bubbles. 

Spoon blueberry compote on top of cheesecake batter then refrigerate for at 

least 2 hours covered in plastic wrap. Enjoy! 


BBQ SAUCE 

Ingredients: 

2 1/2 cups fresh blueberries 

1 Tbs. olive oil 

1/2 cup yellow onion 

1/2 cup Jalapeño 

4 garlic cloves 

1/2 cup ketchup 

1/2 cup chicken stock 

1/3 cup apple cider vinegar 

6 Tbs. brown sugar 

2 Tbs molasses 

1 tsp red cayenne pepper 

3/4 tsp salt 

1/4 black pepper 

1 tsp yellow mustard 


MINI CHEESECAKES PHOTO BY KATIE WILEY 


21

BBQ SAUCE PHOTO BY KATIE WILEY 

Directions: 

In a medium saucepan heat oil over medium heat. Add onion and jalapeños 

and cook until fragrant and soft. Stir in garlic and cook for another 1-2 minutes. 

Add in blueberries, chicken stock, ketchup, vinegar, brown sugar, molasses, 

cayenne pepper, salt, black pepper, and mustard, and Return to a boil. Simmer 

for about 20 minutes or until the sauce has thickened. Let cool. Puree the sauce 

in a food processor or blender. Store in the refrigerator for up to two weeks. 

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BBQ CHICKEN 

KABOBS 

For the chicken: 

1-2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 

Oregon Blueberry BBQ Sauce for marinade 

For the veggies: 

1 small green zucchini sliced into 1/2-inch thick rounds 

1 small yellow zucchini sliced into 1/2-inch rounds 

1 red bell pepper, cut into 1-inch pieces 

1 orange bell pepper, cut into 1-inch pieces 

1 red onion cut into 1-inch chunks with a few layers still together 

1 1/2 Tbs. olive oil 

salt and pepper, to taste 

Directions: 

Add the chicken pieces to a ziplock bag or airtight container and cover with 

Oregon Blueberry BBQ Sauce. Make sure that all of the chicken is coated. 

Refrigerate for at least 1 hour and up to 4 hours. 

If using wooden skewers, soak them in a dish of warm water for at least 20 

22 


For Whipped Cream Topping: 

Ingredients: 

2 cups heavy cream 

1 cup sugar 

1 Tbs. Vanilla extract 

Directions: 

In a small saucepan, bring blueberries, water, brown sugar, vanilla, and 

lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. 

Simmer for about 10-15 minutes, or until the syrup begins to thicken to a 

“syrupy” consistency. 

Remove from heat and add in butter to create a smooth finish to syrup and 

allow it to thicken as it cools. Set aside for waffles. 

In a medium mixing bowl add heavy cream, sugar, and vanilla extract. Use 

the wire whisk attachment to a hand-held mixer, and beat the ingredients 

together, starting on low speed and increasing to high slowly as it begins to 

firm up. Beat for 60-90 seconds until stiff peaks form. Stopping once halfway 

through to scrape down the sides of the bowl. Set aside for topping waffles. 

In a mixing bowl, combine Krusteaz buttermilk pancake mix, cold water, 

egg, and vegetable oil and mixed with an electric mixer until combined. 

Gently fold in blueberries to your batter then scoop the batter onto a lightly 

greased preheated waffle iron. Cook waffles until steaming stops or until 

golden brown. 

Serve immediately with a drizzle of Oregon Blueberry Syrup and a dollop of 

Vanilla Whipped Cream. Enjoy! 

KABOOBS PHOTO BY 

KATIE WILEY 

minutes. 

Place the zucchini rounds and chopped bell peppers in a mixing bowl. 

Drizzle with olive oil and sprinkle with salt and pepper, toss gently to coat. 

Add the onion to the bowl last and mix in very gently so that the onion layers 

stay together as best as possible. 

Put the chicken and vegetables on the skewers, dividing evenly between the 

8 skewers and arranging the vegetable pieces in between the chicken pieces. 

Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. 

Discard all of the used marinades that held the chicken. 

Grill over medium heat for 12-18 minutes, turning every few minutes to 

cook all sides evenly. Kabobs are done when chicken is cooked through to an 

internal temperature of 165° F. 

Drizzle with additional Oregon Blueberry BBQ Sauce and enjoy! 


WAFFLES 

with Oregon Blueberry Syrup and Vanilla Whipped Cream 

For Blueberry Waffles: 

2 cups Krusteaz buttermilk pancake mix 

1 1/2 cups cold water 

1 egg 

2 Tbs vegetable oil 

3/4 cup fresh blueberries 

For Blueberry Syrup: 

2 cups blueberry 

1 cup water 

1 cup brown sugar 

2 tsp lemon juice 

2 tsp vanilla 

1/2 Tbs. salted butter 

WAFFLES PHOTO BY KATIE WILEY 


23

880 S.E. Bay Blvd., Newport 

541-265-9275 

“Serving the Yaquina Bay Area Since 1988” 

We have all the gear you need to enjoy 

your time on the Oregon Coast! 

• Sport & Commercial Fishing Gear 

• Clamming & Crabbing Gear 

• Clothing, Boots & Rain Gear 

• Marine Electronics 

• Marine & Safety Equipment 

• Tools & Industrial Supplies 

• Rigging & Hydraulic Shop 

And so much more! 

www.Englundmarine.com 

COQUILLE RIVER 

(BANDON) 

LIGHTHOUSE 

The area around the present-day town of Bandon was inhabited by the Coquille 

Indians when white settlers started to arrive in 1850. The town site was settled in 

1853 and initially called Averill, but a year after the arrival of several immigrants 

from Bandon, Ireland in 1873, the town’s name was changed to Bandon. 

Adjacent to the town, the Coquille River empties into the Pacific Ocean. The 

river extends inland a great distance and was a natural link to the virgin stands of 

timber in the area, but the bar at the mouth of the river, formed by the interaction 

of the river and ocean, was a major obstacle for ships entering the river. At times, 

only a few feet of water would cover the bar, but vessels still attempted to navigate 

the river in hopes of reaping the rewards that lay upstream. In 1880, Congress 

passed a bill funding the construction of a jetty on the south side of the river’s 

entrance that created a deep channel, resulting in a rapid rise in the number of 

ships entering the river. 

A lighthouse at the entrance to Coquille River was the next logical step for 

improving navigation, and in 1890 the Lighthouse Board used the following 

language to request funds for it. 

A light of the fourth order with a fog-signal, at this point, would enable vessels 

bound into the river to hold on close to the bar during the night so that they would 

be in a position to cross at the next high water. The light would also serve as a coast 

light and would be of much service to vessels bound up and down the river. 

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Closed Friday-Sunday 

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Congress appropriated $50,000 for the project on March 3, 1891, but it would 

be four years before land was purchased, plans were solidified, and the construction 

crew was assembled. 

Workers and supplies arrived on scene in April 1895, and one of the first 

tasks was to level the top of Rackliff Rock to provide a base for the lighthouse. 

Local stone was cut to form the structure’s foundation, while the lighthouse itself 

was built of brick, covered with a layer of stucco. The design was unique with a 

cylindrical tower attached to the east side of an elongated, octagonal room, which 

housed the fog signal equipment and had a large trumpet protruding from its 

western wall. 

A long, wooden walkway connected the lighthouse to the keepers’ duplex, 

650 feet away. Each side of the duplex had three bedrooms, a kitchen, dining 

room, sitting room, and a 15,000-gallon brick cistern for storing water. A barn was 

located 150 feet beyond the dwelling. 

CONTINUED ON PAGE 26 

Visit our Newport location 

340 N Coast Hwy 

24 


NEWPORT 

FARMER'S 

MARKET 

About 

It All Starts With a Seed 

A stalk of corn waiting for harvest started as a 

seed; our community’s the same. We’re planting 

the seed of brighter tomorrows today. The Newport 

Farmers’ Market gives local vendors and farmers 

a place to come together and celebrate good, hard, 

honest work – the work done by the hands of our 

neighbors. Come out and help us grow! 

Market is outdoors in open air March through 

December from 9am-1pm. Located at the intersection 

of Hwy 101 and Angle Street 

A few extremely local offerings from Euchre Creek 

Farm out of Siletz, Oregon. Kohlrabi and fresh morning 

picked flowers (PHOTO BY JEREMY BURKE) 

Curious what all the 

SQUAWK is about? 

LEARN MORE AT AQUARIUM.ORG 


25

James F. Barker, the first head keeper, and John M. Cowan, his assistant, were 

transferred to Coquille River from Heceta Head and took up residence at the new 

station during the first part of 1896. The fourth-order Fresnel lens was first shown 

from the tower on February 29, 1896, and a snowstorm settled in the next day, 

necessitating the first use of the fog signal. 

The lens produced a fixed white light, but an occulting apparatus raised and 

lowered a brass cylinder around the lamp’s chimney to show light for twentyeight 

seconds followed by a two-second eclipse. The first-class Daboll fog trumpet 

emitted a five-second blast every thirty seconds as needed. In 1907, oil engines 

powering a compressed-air plant replaced the steam plant originally used to power 

the fog signal. 

A 5,000-gallon redwood water tank was placed atop an eight-foot-tall trestle 

foundation in 1898 to enhance the water supply for the steam fog signal, but just 

two years later, a heavy storm carried away the water tank and toppled the station’s 

oil house. A new water tank was quickly placed atop a concrete foundation, but 

26 

the oil house wasn’t replaced until 1901. For protection, the new corrugated-iron 

oil house was built atop a concrete pier east of the lighthouse and connected to it 

by a bridge supported by steel beams. 

In 1901, an inspector noted, “The dwelling and barn are built on a bleak 

sand spit, and immense quantities of sand are frequently piled up around them, 

rendering access to the different buildings difficult and at times almost impossible.” 

To improve life for the keepers, the area around the dwelling was planked, a new 

walkway was built from the dwelling to the lighthouse, and 200 feet of sand fence 

was erected. A boathouse was also added in 1901 to protect the station’s launch, 

which was a critical link for procuring supplies and transporting the station’s 

children to school. 

Oscar Langlois became an assistant keeper of the lighthouse in 1910 and was 

promoted to head keeper in 1921. He was born at Cape Blanco Lighthouse, where 

his father served as principal keeper for thirty-five years. Choosing the same career 

for himself, Oscar accepted his first assignment in 1905 to Cape Arago Lighthouse, 


PHOTO BY JEREMY BURKE 

where met his wife, Marie Amundsen, daughter of the principal keeper. 

During Langlois’ lengthy service at Coquille River Lighthouse, a forest fire 

swept into Bandon in September 1936 and consumed all but sixteen of the towns’ 

500 buildings. The lighthouse, separated from the fire by a water barrier, was 

not damaged, however, ash and soot found its way into the lighthouse requiring 

extra work of the keepers. The sick and invalid from the hospital at Bandon were 

transported across the river by the lighthouse tender Rose and sheltered at the 

lighthouse. Keeper Langlois and Charles Walters, his assistant, were commended 

by the Lighthouse Service for helping refugees during the fire. 

After being petitioned by maritime interests, the Lighthouse Service requested 

funds in 1912 to move the light and fog signal at Coquille River to the end of the 

south jetty. However, after $6,000 was appropriated for this change in 1916, the 

project was halted when others demanded that no changes be made. The money 

was eventually used to establish an electrically-operated fog bell on the south jetty 

that went into operation in 1924. 


In 1939, the Coast Guard assumed responsibility for Coquille River Lighthouse 

and decided it was no longer needed. An automated beacon was placed at the 

end of the south jetty, the dwelling was disassembled, and the lighthouse was 

abandoned. The lighthouse stood neglected for twenty-four years, until Bullards 

Beach State Park was created on the north side of the river. The grounds of the 

original eleven-acre light station were included in the park, and the park assumed 

responsibility for the lighthouse. 

The damage inflicted on the lighthouse by time and vandals was too much for 

the park system to reverse by itself, but a joint restoration effort involving the state 

and the Army Corps of Engineers was launched in 1976. The lighthouse's roof 

was repaired, bricks were replaced, and the structure received a fresh coat of paint 

before it was opened to the public in 1979. 

27

— RECENTLY RENOVATED — 

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135 SE 32nd St., Newport – Phone: 541.867.3377 

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A Coastal Favorite for 40 Years 

28 

HEATHER JORDAN 

Real Estate Broker 

GRI, ABR, SRS, RENE 

CALL/TEXT 541.640.0678 

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www.heatherjordanrealestate.com 

240 SE Hwy 101 • Lincoln City, OR 97367 

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29

TOLEDO 

ARTWALK29 

Sponsored by the Yaquina River Museum of 

Art, opens and welcomes the public for Labor Day 

weekend September 2-3-4 from 10:AM- 5:PM Daily. 

Comprehensive Maps with artists’ names and art 

mediums are available at galleries, museums and in 

the kiosk next to City Hall at 206 N. Main Street. 

25 Artists across the City will be showing their art, 

demonstrating, and giving art talks each day of this 

popular self-guided tour event. Attendees will have a 

unique opportunity to talk with the artists and learn 

about the various mediums shown. 

THREE NEW Features this year at the School 

House for the Museum are: 

#1. The Mural Search. If someone follows the Map 

to ALL Murals and takes a photo of each one with 

their phone and shows it to the Museum Volunteer 

they WIN a print of “VIEW OF TOLEDO” by 

Michael Gibbons, a $100. value which has been 

donated by G-P Toledo and the Toledo Public 

Library. This is a first come, first serve event as there 

are just 25 prints to give out! Come early and win 

your print. 

#2. Music will be provided Saturday and Sunday 

off and on throughout the day by Senitila McKinley 

from Waldport singing and playing her Ukulele on 

the School House Museum Legacy Art Terrace. In 

her native Tonga, Senitila knew the ukulele as a 

romantic instrument and she brings this to the Art 

Walk as a joyous musical expression. Senitila, the 

founder of Seashore Literacy, also will be giving out 

free school supplies for elementary students who are 

encouraged to come to ArtWalk29. 

#3. THE FOUNDERS SHOW featuring artists 

Michael Gibbons, Douglas Haga, and Ivan Kelly will 

be shown for the first time at the museum as the 

Collection is on loan from the Toledo Public Library. 

Back in 1994, Michael Gibbons opened his studio 

for a public tour in the 1887 Old Church Studio 

which inspired Haga and Kelly to join in along with 

many more artists over the years. The show was 

and is intended to offer a time to meet the artists 

personally in their studio/gallery spaces and to enjoy 

their newest art in a festive setting. 

ARTISTS LIST FOR ARTWALK29 

Gallery Michael Gibbons: 140 NE Alder Street “The 

Vicarage” • (541) 336-2797 •www.MichaelGibbons. 

net • michaelgibbonsart@charter.net • Hours: 

Thurs. through Sat., 11 am – 6 pm; Sun. noon to 6 

pm 

Ivan Kelly Gallery: 207 E. Graham St. • (541) 

336-1124 • www.IvanKelly.com •info@ivankelly. 

com • Hours: by appointment 

Yaquina River Museum of Art: 151 NE Alder 

St. “School House” • (541) 336-1907 •www. 

YaquinaRiverMuseumofArt.org • yrmaoffice@ 

qwestoffice.net • Hours: Wednesday through 

Sunday, noon to 4:00 pm 

Crow's Nest Gallery & Studio: 305 N. Main St. 

• (541) 207-8088 • Hours: Open most days - 10 

am-5 pm 

Feral Zen Art: 170 N. Main St., Suite 101 

Murray & Co. Wool Goods: 199 NE 1st St 

• www.murraywoolgoods.com. Hours: Open by 

appointment only 

30 

STORY AND PHOTO COURTESY YRMA 


MARKET 

Budget-Stretching Values Every Day! 

LINCOLN CITY 

801 S.W. Highway 101 

Lincoln City, OR 97367 

Phone: (541) 994-4354 

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65 10th Street SE 

Bandon, OR 97411 

Phone: (541) 347-2265 

COOS BAY 

130 N. Cammann St 

Coos Bay, OR 97420 

Phone: (541) 888-3119 

COOS BAY 

149 S 7th Street 


Phone: (541) 267-3811 

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31

THE LOOKOUT 

in Oceanside, Oregon 

Panoramic view includes miles of blue 

ocean horizon and majestic Three 

Arch Rocks. The ocean is on stage as 

the weather rolls in over the horizon 

creating a new seascape morning, 

noon and night. Enjoy easy one level 

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Call Today to 

Live Life Your Way! 

YAQUINA 

ESTUARY 

NATURE TRAIL 

This family-friendly interpretive trail follows around the southern shoreline of the Yaquina 

Estuary. Signs along the way inform visitors about the importance of estuaries and the 

plants and animals that inhabit them. Low tide, when the mudflats show, is an excellent 

time to watch flocks of hungry shorebirds. 

Difficulty: Easy – all ages (the trail is mostly paved) 

Hike Type: In and out 

Distance: .9 miles one way 

Seasons: Year-round 

TRAIL DETAILS 

The trail begins at a rock jetty at the far end of the parking lot for the Hatfield Marine 

Science Center. A paved trail leads off to the right and crosses a footbridge before avoiding 

a short washed-out area at a cobble beach. 

A sign here explains the Yaquina Estuary system. The paved trail resumes just a few yards 

from the beach and heads in along King Slough. At the shelter, you will find an interpretive 

panel about the mudflats. In season, you may see people clamming in the mudflats when 

the tide is out. Low time is the time when shorebirds will also be foraging. 

You will come to a junction, keep left (going right takes you into the Marine Science Center 

complex) and pass a willow thicket. Walk by a picnic table and reach an elevated boardwalk 

over a swampy arm of the estuary. After the boardwalk and the last information signs, 

the trail comes to a road with a "No Trespassing" sign on the left and the Hatfield Marine 

Science Center complex on the right. 

You can return along the Estuary Trail or go right and then left on 25th Street to walk out to 

the paved Tsunami Evacuation Trail, which runs alongside OSU Drive to make a loop back to 

the Hatfield Marine Science Center Trailhead. 

Independent Living 

Assisted Living 

Memory Care 

2690 N.E. Yacht Avenue 

Lincoln City, OR 97367 

crdlincolncityseniorliving.com 

541-994-7000 

32 


OC WAVES • VOL 3.12 PHOTO BY: JEREMY BURKE 33

KAYAK TOURS 

Experience the Newport Bayfront 

The Perfect Family Adventure 

Ages 6 and up * 

An incredible opportunity to get up close and personal with the wildlife, 

fishing community, and landmarks of Yaquina Bay. 

Tour Times 

9:00am - 11:00am 

12:00pm - 2:00pm 

3:00pm - 5:00pm 

6:00pm - 8:00pm 

What To Bring 

• Sun protection (glasses, hat, sunscreen) 

• Water-friendly clothing (shoes, pants, etc) 

• Extra layers (windbreaker, etc) 

• Waterproof case (for your phone or camera) 

* Children under the age of 13 must be accompanied by an adult. 

STORY AND PHOTOS BY RICK BEASLEY 

PaddleNewport.com 

1-800-806-4882 

34 


DANCING 

COYOTE 

GALLERY 

SEAL ROCK — An art gallery in Seal Rock, but 

the owner is a familiar face to the local business 

scene. 

Susan Hanson owned Heartsong Beads for 

more than 20 years on Highway 101 and has now 

opened an art gallery in the same location. Dancing 

Coyote Gallery features Hanson’s original artwork 

as well jewelry, stained glass sculptures, glass, fiber 

art and much more from other artists. 

The name Dancing Coyote Gallery was from 

Hanson’s favorite gallery in Depoe Bay that went 

out of business in the early 2000s. Hanson went 

to their close-out sale to buy fixtures and was 

offered their business sign. She has hung onto it 

since then. “I originally thought I would put it in 

my studio at home,” she said. When she decided 

to open her art gallery, she checked to see if that 

name was available, and it was. “I love the name. 

It’s just funny the way it worked out.” 

Hanson’s roots were in painting before she 

moved to Oregon, where she discovered glass bead 

and lampwork. After making beads for more than 

two decades in Heartsong, she was ready to move 

on though not ready to be done expressing her 

creativity. 

She had a close-out sale for Heartsong Beads 

but felt she wasn’t ready to retire. It was the 

physical gallery itself that drew her back into a new 

business. “This is a huge space, and my studio at 

home is very small,” Hanson said. “I like having 

the chaos all in one place.” 

Though she hadn’t painted for 30 years, she 

still had many of her canvases. “I really like the 

painting and wanted to go back to it,” Hanson 

said. “It’s meditative. I kind of get lost in it.” 

Dancing Coyote Gallery is also Hanson’s studio 

where she creates her art. Brightly colored abstract 

paintings are her current theme, and she says it 

is both nerve-wracking and more freeing at the 

same time. She paints intuitively without having 

a drawing or photo to fall back on and paints in 

layers, bringing texture and interest to her work. 

Hanson said she will continue to make 

WRITTEN BY SUSAN SCHUYTEMA | PHOTOS BY JEREMY BURKE 


35

memorial beads — glass pieces of art that contain 

ashes of someone’s deceased loved one. The 

gallery still carries beads, which she enjoys making 

because they can be done quickly, but once they 

are sold, that inventory will be minimal. 

The gallery also carries art from some of her 

artist colleagues at Pacific Artist’s Co-op in Lincoln 

City, where she is a member and where her bead 

work is for sale. Hanson is looking for additional 

sculpture artists to show in her gallery. Anyone 

interested should contact her directly. 

Dancing Coyote is located at 10343 NW 

Pacific Coast Highway in Seal Rock and is open 

Thursdays through Saturdays, from 11 a.m. to 5 

p.m., and anytime the “Open” flag is out. Follow 

on Instagram at susan_p_hanson for the latest 

updates. 

36 



37

ART TOLEDO’S 

SUMMER 2023 

Meet local and regional artists, sample local oysters and brews, 

gobble up some tasty food and kick back to some awesome live music! 

July 1st, August 5th & September 2nd 

Noon until 5p.m. on Main Street 

T-SHIRTS and SWEATSHIRTS 

WinosDingbatsRiffraff.com 

Available locally at Pirate’s Plunder 3145 

SE Ferry Slip Road • South Beach 

Create your own sidewalk chalk art masterpiece! Kids, grown ups, 

families, teams - all are welcome! Chalk provided! Prizes! 

Saturday, August 19th 

9 a.m. until Noon on Main Street 

ArtToledo.com 

38 


DISCOVER NEWPORT 

The Dungeness Crab Capital of the World TM 

LOOKING FOR YOUR NEXT ADVENTURE? 

THERE’S SOMETHING FOR EVERYONE IN NEWPORT! 

FOODIE 

FISHING 

ADVENTURER 

BEACHES AND 

LANDMARKS 

FAMILY 

HIKING 


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MLS #23-768 THIS PROPERTY 

BROUGHT TO YOU BY 


(541) 265-2200 • advantagerealestate.com 

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OREGON COAST DREAM HOME 

60 E 7th St 

Yachats, OR 97498 

MLS #23-768 

Ocean View - from your primary bedroom, your kitchen 

and living room, your upstairs art studio or your spa in 

the privacy of your back yard - so many choices! This wellmaintained 

one-owner home on the hillside in Yachats 

was designed by the sellers as their forever home, built by 

Todd Norwood in 2012. Two bedrooms with 2.5 baths, 

with an art studio upstairs open to the downstairs living 

space. Walking distance to ocean and downtown. Propane 

fireplace, heat pump with A/C, extra-deep one-car garage 

is insulated and heated, with fluorescent lighting for extra 

work space. Art studio could be repurposed as a third 

bedroom. Milgard hurricane windows, two built-in desks, 

wood laminate flooring in living areas, 5’ walk-in shower 

with double heads, Graber solar shades on first floor. 

MLS #23-768 THIS PROPERTY BROUGHT TO YOU BY 


(541) 265-2200 

advantagerealestate.com 


41

FACEROCK 

THE LEGEND 

The ancient rock formation we call Face Rock 

features a defined upturned face surrounded by 

smaller outcroppings. A legend from the Coquille 

Indian Tribe names the face in the rock, which 

forever gazes at the sky, as that of Ewauna, Princess 

of the Nah-So-Mah tribe and daughter of Chief 

Siskiyou. 

The legend recounts that Ewauna traveled 

with her father from the mountains to a great 

potlatch gathering of local tribes set at the coast. 

She brought along her dog Komax and a basket 

holding her cat and kittens. Ewauna was an 

adventurous child of the mountains, and was 

eager to explore the ocean she had never seen, 

but she was held back and warned that evil spirit 

Seatka, who lived in the ocean, could cause her 

harm if he had the chance. During the excitement 

of the potlatch celebration, Ewauna waved off the 

warning and ran down to the ocean for a moon 

light swim, bringing her dog and cats along. 

As Ewauna swam, Seatka seized the moment 

and grabbed the young woman in the water, trying 

to force her to look at him so he could ensnare her 

in his power. During the struggle, brave Komax 

swam out to her with the basket of cats in his 

mouth. Komax managed to get a bite into Seatka, 

but this just enraged the monster and he struck 

at the dog, throwing the basket with the cat and 

kittens into the sea. Ewauna continued her refusal 

to look at Seatka, keeping her eyes on the moon 

and telling him she would never look at him. And 

so today, she remains defiantly looking at the sky, 

with Komax, her cat and kittens forever nearby. 


42 



43


44 


THE OREGON COAST 

JEWEL 

BOX 


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ANY PHOTO | ANY SIZE 

ACRYLIC + GICLEÉ PRINTS + METAL + CANVAS 

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BEACH STACK 

DRIFTWOOD 

YACHATS BRIDGE 

GULL VRS EAGLE 

FLASH OF PINK 

TERRIBLE TILLY 

PHOTOS BY JEREMY BURKE - @J.BURKEPHOTOS

16X21 

GICLEÉ PRINTS 

(museum/gallery quality prints) 

DESITNATION 

+ 

COAST GUARD 

SERIES 

ONLY 

$40 

(shippong available) 

Visit ExploreOregonCoast.com then 

go to the Destination Series Section. 

Email me with any questions 

jlburkephotos@gmail.com 

NEED MORE INFORMATION 

Visit ExploreOregonCoast.com contact Jeremy Burke jlburkephotos@gmail.com or 

call 541.819.5434 follow on Instagram and Facebook @j.burkephotos 

WANT TO SEE MORE OF MY WORK 

Currently: Dancing Coyote Seal Rock, Oceanic Arts Newport Historic Bayfront, 

Pirates Plunder South Beach, Central Willamete Credit Union(Fred Meyer) 

EXPLOREOREGONCOAST.COM

NEXT MONTH 

We will highlight some amazing tidepool finds. 

Pictured: Nudibranchs, the Gastropod Mollusks of the Sea 

The nudibranch’s scientific name is Nudibranchia. It comes from 

the Latin word “nudus” which means naked and the Greek word 

“brankhia” which means gills. When you put the words together, 

you get “naked gills”. 

PHOTO BY JEREMY BURKE 

50 


541-813-9261 

ASK FOR JUDE 

www.JudeHodgeBroker.com 

Are you ready to list your home? Let’s talk. 

“I offer professional 

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Oregon Coast.” 

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READERS’ CHOICE AWARDS 

CURRY COUNTY 

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2019 

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2018 

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Curry Coastal 

Gold Winner 

2021 

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Curry Coastal 

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Curry Coastal 

Gold Winner 

2014 Executive Award 

2015-2016 Platinum Award 

2017-2019 Chairman Award 

2020-2023 Diamond Club Award 

2020-2022 #1 RE/MAX Broker in the State of Oregon 

2021 #1 Broker State of Oregon All Agencies #112 in the Country 

2022 #2 Broker State of Oregon All Agencies #192 in the Country 

2017-2022 Readers Choice - Gold Award - Best Local Realtor 

2023 Readers Choice Best Realtor - Silver Award 

2022-2023 Readers Choice Best Local Salesperson - Gold Award 

2017- 2022 #1 Realtor in Curry County - Sales and Transactions 

CERTIFICATIONS: 

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www.HomeWithJude.com 

Licensed in OR 


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OCW3.12

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