OCW 4-3

INSIDE 

THE KITCHEN WILD RECIPES 

FOOD TRUCK TRAIL 

FALL DAY TRIP 

SOUTH BEACH OREGON 

HOLIDAY EVENTS ON THE COAST 

HIKE OF THE MONTH 

CONDE B. MCCULLOUGH MEMORIAL BRIDGE 

VOL 4.3

2 

OC WAVES • • VOL 3.10 4.3 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 

22 - 35 

Day Trip 

PHOTO BY JEREMY BURKE

VOL 4.3 

18 

The Kitchen Wild 30 

Some holiday events on the 

Oregon Coast 

oregoncoastwaves.com 

12 

Hike of the Month 

22 

Food Trucks of the 

Oregon Coast 

PHOTO BY JEREMY BURKE

Your pack 

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MARKET 

Budget-Stretching Values Every Day! 

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801 S.W. Highway 101 

Lincoln City, OR 97367 

Phone: (541) 994-4354 

BANDON 

65 10th Street SE 

Bandon, OR 97411 

Phone: (541) 347-2265 

NEWPORT 

170 N Coast Hwy 

Newport, OR 97365 

COOS BAY 

130 N. Cammann St 

Coos Bay, OR 97420 

Phone: (541) 888-3119 

COOS BAY 

149 S 7th Street 


Phone: (541) 267-3811 

COOS BAY 

226 S Hull Ave 


Employee–Owned & Working 

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Agate Beach Inn 

Ocean and Non-ocean View Rooms, 

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Christmas 

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Sports Memorabilia 

Jewelry • LP’s 

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6 

OC WAVES • VOL 4.3

Now Hiring 

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

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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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• 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 4.3 

7

OC 

W A V E S 

Give the Gift of Beauty! 

The perfect gift that lasts the whole year 

Editor 

Steve Card 

Advertising Sales 

Kathy Wyatt 

kwyatt@newportnewstimes.com 

Contributing Writers 

News-Times Staff 

Photographer + Designer 

Jeremy Burke 

jlburkephotos@gmail.com 

About the Cover Shot 

I love finding new locations and the one this 

month did not disappoint. In the first ten 

minutes I was presented with the cover shot. 

Has to be in my top 5. Actually this month 

I think I got two of my top 5 photos. Hope 

you enjoy. 

Photo by Jeremy Burke 

Only $35 

1-year (12 issues) 

Regular price $49.99 

oregoncoastwaves.com 

8 

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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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Send payment to PO Box 965 Newport, Oregon 97365. 


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OC WAVES • VOL 3.11 4.3 11

PHOTO BY JEREMY BURKE 

12 


HIKE OF THE MONTH: 

SWEET 

CREEK FALLS 

MAPLETON, OR 


13

1400 

600 

Sweet Creek Trails 

Siuslaw National Forest 

Trailhead 

800 

Paved Road 

1000 

Gravel Road 

Dirt Road 

Trail 

40 foot contour 

Siuslaw National Forest 

Other Land, Including Private 

1200 

800 

200 

0 mi 

0.25 

1000 

400 

1000 

800 

1200 

1200 

1000 

1000 

1200 

1000 

1200 

800 

1200 

14 




15


ABOUT SWEET CREEK FALLS 

Sweet Creek Falls comprises four distinct waterfall tiers cascading a total of 70 ft (21.3 m), with the plunges ranging from 10 - 30 ft (3 - 9.1 m). The lush 

Sweet Creek Falls Trail Complex features 11 small waterfalls in all. Sweet Creek Trail #1319 has four segments totaling 2.9 miles (4.7 km), with four separate 

trailheads and parking lots. Homestead Trailhead is the most direct route at 1.1 miles (1.8 km). This hike is easy, family-friendly and year-round. Sweet Creek 

Falls is part of the Siuslaw River watershed in the Siuslaw National Forest. 

Visitors can access the 3.5 miles (5,6 km) of easy to moderate trails and 11 beautiful waterfalls through four trailheads: Homestead Trailhead (2.2 miles/3,5 

km round-trip to the main falls), Sweet Creek Falls Trailhead, Wagon Road Trailhead and Beaver Creek Trailhead. A short segment starting at the Homestead 

Trailhead is accessible by wheelchair. This trail is 57 miles (92 km) from Eugene. Directions: From Hwy 126 in Mapleton, go south on Sweet Creek Rd for 11 

miles (17,6 km). The Homestead Trailhead appears first. 

16 


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17

18 


THE KITCHEN WILD 

PHOTOS AND RECIPES BY KATIE WILEY 

HAZELNUT 

BROWN 

NECTAR ALE 

BRAISED POT 

ROAST 

Rising A Custom Beef, located in beautiful 

Richland, Oregon, knows the importance of 

natural foods and how they play a powerful role 

in our overall health. 

Rising A Custom Beef is a small family farm 

lovingly run by husband and wife duo Joseph 

and Brianna Akers. Joseph and Brianna are so 

passionate about the quality of beef they raise 

because of their personal experiences with why 

all natural, grass fed, nutrient dense beef is so 

important to their overall health. 

In 2013, Joseph and Brianna got married and 

were eager to start a family and begin planning 

their life together. Six months after their wedding, 

they found out they were expecting a baby and 

were so excited to start a family, but what they 

didn’t know in that moment is that Brianna would 

later suffer three tragic miscarriages back to back. 

Soon after their miscarriages, Brianna’s physical 

health began to suffer and repeatedly landed 

her in the ER looking for answers. Brianna was 

growing more frail by the day, with constant pain 

and no answers in sight. 

In 2016, although incredibly ill, Brianna 

was able to carry a baby to full term, and she 

and Joseph welcomed their first miracle baby, 

a daughter named Amelia. Shortly thereafter, 


Brianna also received the long-awaited answer as 

to why her health was in such a rapid decline with 

the devastating diagnosis of Crohn’s Disease, 

which continued to lead to countless visits to the 

ER for any ounce of relief. 

A surprise pregnancy in 2018 gave them their 

second miracle, a baby boy named Ezekiel born 

three weeks early via c section, but sadly Brianna’s 

health only continued to decline. In 2019 

Brianna’s health took a turn for the worse and 

left her bedridden and in critical condition with 

the only option left being a life saving surgery 

to remove her entire colon. This was a surgery 

Brianna had desperately tried to avoid, but it was 

one that ultimately saved her life. And although 

her recovery wasn’t easy, it was one that gave her 

another chance at life — another chance to be a 

wife to her husband Joseph and a mother to their 

two beautiful children Amelia and Ezekiel. 

Through Brianna’s intense recovery, she quickly 

learned that there were foods she needed to avoid, 

and beef was one of them. Commercially bought 

beef would cause Brianna’s Crohn’s symptoms 

to flare up, but thankfully, Joseph is a hunter, so 

Brianna still had access to clean protein through 

elk and venison that her body had no issues 

processing — which caused her to wonder why. 

Why was she able to eat elk and venison but 

not beef? And the answer was in the animals 

themselves. Elk and deer live on a completely 

natural food supply in the wild, free from 

hormones, antibiotics and pesticides, so their 

meat is also free from those toxins. This caused 

Brianna and Joseph to begin raising beef 

with zero hormones, zero antibiotics and only 

grazing on pesticide-free grass. The result was a 

completely clean beef that Brianna could enjoy 

with absolutely no complications. Fortunately, 

Brianna’s health is thriving today thanks to a 

life-saving surgery and a diet free from harmful 

chemicals. And because of this new lease on life, 

Brianna and Joseph were able to welcome their 

third miracle into the world — a healthy baby boy 

named Silas. 

This process of all natural, grass fed, nutrient 

dense beef that the Akers family enjoys is now 

available for their customers as well, and they ship 

anywhere within the U.S. So no matter where we 

live, we all have access to clean, all natural beef 

that we can feel confident eating and feeding to 

our families. 

Small, family-owned ranches like Rising A 

Custom Beef are quickly disappearing because 

of the big beef monopoly, so it’s more important 

than its ever been that we help keep these family 

farms in business. Without them, we’re all at risk 

of losing access to all natural beef free from harsh 

chemicals. 

Visit www.risingacustombeef.com to shop 

their beef bundle packs that are shipped anywhere 

in the U.S. and to learn more about this incredible 

family. 

Hazelnut Brown Nectar Ale Brazed Pot Roast 

Ingredients: 

• 3 pounds beef roast 

• 2 Johnny’s Seasoning salt 

• 2 tsp. black pepper 

• 2 Tbs. olive oil 

• 2 Tbs. salted butter 

• 1 large onion, thinly sliced 

• 1 head of garlic top sliced off 

• 3 fresh thyme sprigs 

• 3 rosemary springs 

• 3 oregano sprigs 

• 1 sage sprig 

• 12 ounces Rogue Hazelnut Brown Nectar ale 

• 32 ounces beef stock 

Directions: 

Preheat oven to 300 degrees. 

Place a large Dutch oven over medium high 

heat. While it’s heating, season all sides of the 

roast with Johnny’s Seasoning salt and black 

pepper. Add the olive oil and butter to the hot 

pot. Sear the meat on all sides until a good crust 

forms, about 2 – 3 minutes per side. 

When roast is seared, add onion, garlic, and 

fresh herbs (tied into a bundle, if desired). Pour in 

Hazelnut Brown Nectar and beef stock. 

Place in center rack of oven and cook, covered, 

for 3–3.5 hours, until liquid is reduced by half and 

the roast is fork tender. 

19

Remove roast from the pot and allow to rest 

while you make the pan sauce. 

Remove the herb bundle and discard. Gently 

skim the fat off the liquid in the pan and discard. 

Squeeze the cloves out of the garlic head and 

discard the skin. Place the Dutch oven over 

medium high heat and bring the liquid to a 

rolling boil. Reduce to a simmer and cook, stirring 

occasionally, until liquid is reduced by half. Spoon 

over roast to serve. 

OREGON PINK 

SHRIMP & 

DUNGENESS 

CRAB SALAD 

It’s no secret that we desperately need a seafood 

market in Waldport, but Mike Gatens, owner of 

Shrimp Daddy’s in Waldport, has the next best 

thing — live Dungeness crab and locally caught 

Oregon pink shrimp. 

This past week I had the incredibly fun 

opportunity to hang out with my friends over at 

Shrimp Daddy’s to check out their selection of 

live Dungeness crab, tour their impressive tanks, 

and watch Mike’s daughter, Chelsea, in action as 

she cooks them. 

If you’ve ever stopped by Shrimp Daddy’s, 

located at 385 NE Spencer St., the first thing 

you undoubtedly noticed is the steam coming 

from their giant crab cooker just out front of their 

bait and tackle shop, enticing their customers and 

passersby seven days a week with the smell of 

freshly cooked Dungeness crab. 

Mike has lived here all of his life and grew 

up fishing these waters with his dad, so he 

understands the importance of creating a space 

where people who love to fish can gather and 

tell fishing stories around the crab cooker, get to 

know their neighbors and maybe even make some 

new friends or fishing buddies while visiting 

the shop. It’s equally as important to Mike that 

Shrimp Daddy’s offers a wide variety of some of 

the very best gear, including a large selection of 

his inventory made right here locally — an entire 

section is dedicated to veteran handmade lures. A 

small local business doing what they can to support 

other small local businesses, and Mike’s drive to 

support local doesn’t stop with tackle either. He 

goes over and above by paying the crabbers who 

keep his live tanks filled higher wages while still 

offering his customers a low market price in an 

effort to give back to his community, the place he 

and his family have called home for going on six 

generations now. 

So whether you’re in search of tackle, fresh 

bait (Shrimp Daddy’s is the only company in the 

area that captures live bait shrimp daily), Oregon 

Pink Shrimp caught aboard the Kylie Linn, or 

live Dungeness crab, stop by Shrimp Daddy’s 

in Waldport — and don’t forget to bring the 

20 

kids with you for a treat because they also have 

Hawaiian shaved ice! 

Shrimp Daddy’s, 385 NE Spencer St., 

Waldport — 541-563-9682. 

Oregon Pink Shrimp & Dungeness Crab 

Salad 

Ingredients: 

• Oregon Pink Shrimp 

• Dungeness crab 

• Iceberg lettuce 

• Red onions, thinly sliced 

• Hard boiled eggs 

• Avocado 

• Chives 

• Thousand Island dressing 

Directions: 

Whether making this salad for one or for a 

group, just mix desired quantities. It’s so simple 

and incredibly delicious! 

BANANA 

MUFFINS 

WITH 

PUMPKIN 

SPICE CRUMB 

TOPPING 

I was recently interviewed for an agricultural 

magazine on homesteading burnout. And 

although I’m not a homesteader by any means, 

I do try to feed my family the healthiest natural 

foods we have available here to us on the Oregon 

coast. But the interviewers question about 

burnout really resonated with me. 

Truthfully, it’s not something I’ve ever really 

stopped to think about because in order to put 

some of the best foods on the planet on your 

dinner table for very little to no cost, it will cost 

you in time and energy, and that’s just simply all 

part of it. 

This can oftentimes feel like I’m doing my 

children a disservice by spending so much of 

my time not fully engaged — whether it’s due 

to long days fishing in the ocean or long days 

processing those foods in the kitchen. It can be 

an exhausting struggle of mom guilt, wanting to 

feed them the best foods possible but at the cost 

of quality time that could be spent with them — 

ultimately leading to a feeling of burnout. 

Thankfully, most of the time I’m able to have 

my little ones right by my side helping me harvest 

goodies and teaching them invaluable life skills 

along the way. Whether they’re helping me tend 

to our chickens and gather eggs for breakfast, 

raking for cockle clams along the Alsea Bay and 

contributing to our family’s take home limits, 

wandering through the Siuslaw National Forest 

keeping their eyes peeled for fall mushrooms or 

helping me pick the last of the summer berries 

from around our yard to freeze for the winter, 

they’re almost always by my side participating 

in the harvesting of wild foods and having some 

sort of adventure along the way. But I do think as 

parents there’s that constant struggle of wanting 

to provide for our children but at the cost of 

constantly worrying if we’re doing what’s best for 

them. 

So this week as my children were tucked in 

their beds sound asleep, I quietly made these 

Banana Muffins with Pumpkin Spice Crumb 

Topping from ingredients I already had in my 

own kitchen. I didn’t have to call in grandmas 

to babysit, I didn’t have to get the kids up for an 

early morning tide, just homemade food from 

grocery store ingredients and sometimes that’s 

exactly what is needed to recharge and reduce 

those feelings of burnout that are often times 

associated with this lifestyle of harvesting our 

own foods. 

Banana Muffins w/ Pumpkin Spiced Crumb 

Topping 

For muffins: 

• 1 cup sugar 

• 1/2 cup butter, softened 

• 1 1/2 cups flour 

• 1/2 tsp. baking soda 

• 1/2 tsp. table salt 

• 1/2 tsp. cinnamon 

• 2 eggs 

• 1 tsp. vanilla extract 

• 1/2 cup milk 

• 1/2 cup chopped pecans 

• 4 mashed bananas (ripe to overripe) 

Directions 

1. Preheat the oven to 350ºF. Butter muffin 

pans generously. 

2. In a bowl, mix butter, sugar and bananas 

until smooth. 

3. Meanwhile, in a separate bowl, whisk 

together flour, baking soda, baking powder salt 

and cinnamon. 

4. With the mixer on low, add the eggs one at a 

time, beating after each addition. Add the vanilla, 

milk. 

5. Add the flour mixture and pecans and 

mix until just combined. Scoop batter into well 

greased muffin tins then top generously with 

crumb topping. 

6. Bake approximately 30-35 minutes. Makes 

12 muffins 

For crumb topping: 

• 1/3 cup brown sugar, packed 

• 1/2 tsp ground cinnamon 

• 1/2 tsp pumpkin pie spice 

• 4 Tbsp unsalted butter, melted 

• 2/3 cup plus 1 Tbsp all-purpose flour 

• Mix well. 



21

22 


FEAST ON 

GLOBAL 

STREET FARE 

ALL ALONG 

HIGHWAY 101 

Whether you’re looking for a quick meal on a 

Highway 101 road trip or a place to linger with a 

craft beer and live music, here are food-cart pods 

— and many other carts worth checking out — on 

the Oregon Coast. 

NOSHING ON THE NORTH COAST 

Visitors to the historic port city of Astoria may 

be brewery-hopping, visiting museums, or taking 

long walks along the Columbia River. When 

hunger strikes, grab a pint at Reach Break Brewing 

downtown and hang out for a while on the spacious 

patio, ringed with food trucks, including Alma’s 

Mexican Cuisine, which offers owner Alma Delia 

Castelan Hernandez’s tamales and sopes from the 

Hidalgo region, and Coastal Smash, serving juicy 

smash burgers that come quick and crispy, stacked 

with toppings or even extra patties. 

Just blocks away, The Lot Astoria sports a 

colorful setting decorated with murals. Choose 

from an ever-changing menu with items like 

chorizo/soyrizo fried rice with egg or pork loin 

with cheesy grits from That Food Cart. The 

Good Bowl tops rice bowls with beans and locallysourced 

vegetables, and Lily Rose Coffee & Crêpes 

tops its wafer-thin pancakes with fruit, chocolate, 

cheese and more. 

Nehalem has its fair share of food carts too, 

including the peaceful two-cart pod right on the 

Nehalem river. Paddle your kayak up to the bank 

to fuel up at Pacific Roots for coffee and minidonuts 

or a fried cod basket at Riverside Fish & 

Chips. 

In Garibaldi, Under the Big G pod keeps the 

fishermen and whale watchers of this port town 

satiated with a handful of carts. Munch on an 

onigiri seaweed sandwich stuffed with spam from 

Japanese fusion cart Chibi Teriyaki or Germanstyle 

barbecue sausages from The Brat Brothers. 

The Flavors on 1st pod in Tillamook welcomes 

visitors to a patio of global delights. Stop for lunch 

on the way to the beach or even grab something 

to go for a picnic. Nani Papa’a’s egg-and-spam 

musubis are the ideal takeaway treat, while We Be 

Tacos fills its tacos with Tex Mex-inspired seasoned 

ground beef and pulled pork. 

In Rockaway Beach, you can’t go wrong with 

lamb vindaloo from New Taste of India or saucy 

pineapple red curry and a wide range of desserts 

from Sassy Express Thai fusion cart. Both offer 

patio seating outdoors. 

GLOBAL FOOD CARTS ON THE 

CENTRAL COAST 

Further down Highway 101 in Lincoln City, 

The Pines Dine is a lovely contemporary covered 

food hall with ample indoor-and-outdoor seating 

and free parking, surrounded by 12 carts that 

serve everything from Himalayan Momos to gyros, 

souvlaki and boba tea. Don’t miss the fried rice 

with crab meat at Pattaya or the locally sourced 

albacore poke bowls at Sha Sha’s Poke. For Puerto 

Rican soul food, stop by La Wawa to fill up on 

plates of mojo pork belly, citrusy slaw and plantain 

chips. 

In nearby Gleneden Beach, Squatchsami serves 

upscale comfort food out of its outpost at the 

Salishan Marketplace; you will love the Oregoncaught 

lingcod fish and chips and rosemaryseasoned 

fries. Chicken and waffles are another 

popular choice. 

Further south, Tastee Tiki in Newport brings 

the flavors of Hawaii to the Pacific Northwest, 

crafting rice bowls and sandwiches with kalua 

pork and teriyaki tofu, plus a side of mac salad. 

SPECIALTY CARTS ON THE 

SOUTHERN COAST 

In Coos Bay, the Front Street Food Trucks pod 

is the perfect spot to people-watch. Sample the 

ramen birria — stewed beef in a rich broth — from 

101 Taco or tuck into fries topped with pulled 

pork from Elkhorn BBQ, whose savory, charred 

aromas from its indoor smoker waft over the 

neighborhood. 

Though not organized into a single pod, you’ll 

also find plenty of carts for a quick bite in Gold 

Beach and Brookings. Hunger Paynes serves 

stacked biscuit and waffle sandwiches for brunch in 

Gold Beach, plus lunch-time burgers and seafood 

options. Just across the street, Khob Khun delivers 

Bangkok-style street foods like noodle stir fries and 

creamy coconut curries. Woggy’s is a local favorite 

for its locally caught rockfish and chips and Bajastyle 

blackened fish tacos. 

In Brookings, sitting pretty outside of Chetco 

Brewing Company, vegan food cart Off The 

Wagon supplies hungry patrons with homestyle 

American classics. Order the vegan nachos with 

silky cashew queso or the enchilada casserole 

with marinated mushrooms, roasted potatoes and 

housemade enchilada sauce. 

Courtesy Oregon Coast Visitor’s Association 


23

“Serving the Yaquina Bay Area Since 1988” 

We have all the gear you need to enjoy 

your time on the Oregon Coast! 

880 S.E. Bay Blvd., Newport 

541-265-9275 

• 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! 

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HOME LOAN DREAMS DO 

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Social Media 

We are a TOTAL CAR CARE facility 

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AWD/4WD/2WD and hybrids welcome. 

Monday-Thursday 7 a.m.-5:30 p.m. 

Closed Friday-Sunday 

126 NE 11 th St • Newport, OR 97365 • 541-265-9567 

HEATHER JORDAN 

Real Estate Broker 

GRI, ABR, SRS, RENE 

CALL/TEXT 541.640.0678 

heatherjordanrealtor@gmail.com 

www.heatherjordanrealestate.com 

240 SE Hwy 101 • Lincoln City, OR 97367 

Visit our Newport location 

340 N Coast Hwy 

24 


We will help you find that 

perfect gift this holiday season 

SCAN FOR WEBSITE 

FLORENCE 

Estate jewelry 

event 

DEC. 8-10, 10a-6p 

NEWPORT 

Estate jewelry 

event 

DEC. 1-3, 10A-6P 


VISIT US ONLINE WWW.SJCUSTOMJEWELERS.COM 

FLORENCE 

1220 BAY ST 

UNIT 100 

FLORENCE, OR 

541.991.3738 

PHOTOS BY JEREMY BURKE 

NEWPORT 

526 NW COAST ST 

NEWPORT, PHOTO BY JEREMY OR BURKE 

541.272.5300 

25

SOUTH BEACH STATE PARK 

FUN 

FOR EVERYONE! 

WRITTEN BY NANCY STEINBERG | PHOTOS BY JEREMY BURKE 

STORY ON PAGE 29 

26 



27

Natural Food 

Cooperative 

• Full-line grocery store 

• Everyone welcome! 

• Organically grown produce 

• Hundreds of items in bulk 

• Sandwiches, soups, salads & entrées 

made fresh weekdays 

• Sandwiches, salads & baked goods on 

the weekends 

• Self Serve Salad Bar 9 a.m.-2 p.m. 

• Self Serve Hot Bar 10 a.m. - 2 p.m 

• Deli menu at www.oceanafoods.org 

We’re Open Every Day 

Monday-Saturday: 9 a.m.-6 p.m. • Sunday: 10 a.m.-6 p.m. 

159 S.E. 2 nd Street • Newport 

541.265.8285 

WWW.OCEANAF OODS. ORG 

28 


SOUTH BEACH PARK 

CONTINUED FROM PAGE 27 

There is so much to do at South Beach State 

Park, a vast, spectacular park just south of the 

Yaquina Bay Bridge, that you just might spend 

your entire vacation there. The park, Newport’s 

version of an all-inclusive resort, offers visitors 

a gorgeous beach, hiking and biking trails, 

equestrian access, a full-service campground, and 

more. Bring your kids, your bike, your horse, your 

tent, your surfboard … whatever makes for a great 

outdoor vacation. Here’s the lowdown on the fun 

things to do at this amazing park. 

The Beach: The wide, sandy beach at South 

Beach State Park is easily accessed from the day 

use area, the campground, and the trails described 

below. Whatever your favorite beach activity, 

you can do it here: surfing, walking, sandcastlebuilding, 

volleyball, beachcombing, yoga (yes, 

beach yoga is a thing!), beach bonfires, whatever 

strikes your fancy. The view to the jetty (that long 

line of rocks) at the entrance to Yaquina Bay to 

the north is gorgeous. The day use beach access 

includes bathrooms, picnic tables, and a rinsing 

station (great for giving exhausted dogs a quick 

drink). 

The Campground: South Beach’s large (225 sites 

with electrical hookups, 60 tent sites) campground 

accommodates every camping style, from tents to 

RVs to yurts, but it’s popular so reserve online 

as early as you can. (Wondering what a “yurt” is? 

Think large, permanent tent with bunks – as near 

to “glamping” as you’ll get in Newport!) Two of 

the yurts are dog-friendly, and a number of sites 

are accessible to campers with disabilities. The 

campground offers flush toilets, hot showers, 

firewood for sale, ranger programs, a playground 

and horseshoe pit, and more. 

The Trails: Whether you want to bike, walk, 

hike, or roller skate, there are trails for you at 

South Beach State Park. A paved, one-mile trail 

runs behind the dunes and parallel to the beach 

between the day use parking area and the South 

Jetty Day Use Area – you can access it at either 

end. This is a great place to ride bikes with 

beginner bikers, push strollers, or take a leisurely 

walk. Once you hit the end at the jetty area, if you 

take a right along the water and then a left on the 

bike trail before you get to the main road, you can 

continue your ride or walk under the bridge, past 

the Rogue brewery, and all the way to the Hatfield 

Marine Science Center. 

Rather be in the woods than on pavement? No 

problem – there are two intertwining options for 

you. One is the Cooper Ridge Trail, a 1.75-mile 

nature trail that runs around the perimeter of 

the campground. The other is the Old Jetty Trail, 

which parallels and occasionally crosses the paved 

trail described above. It can be accessed either at 

the day use area near the paved trail entrance or at 

the South Jetty Day Use Area. 

Other Awesome Features: South Beach State 

Park is one of the only local beach access points that 

allows and provides accommodations for riding 

horses on the beach. The equestrian area, which 

includes parking space for trailers, bathrooms, and 

hitching posts, is at the South Jetty Day Use Area 

(see location information below). There’s nothing 

like a sunset beach ride, but many riders prefer 

mornings before the wind picks up. 

In the summer months, park rangers lead a 

variety of excellent programs. One of the coolest 

is the guided kayak tours they offer in the summer 

months at Beaver Creek south of the park. 

Paddles, kayaks, and PFDs are provided, and the 

park’s guides take guests on a peaceful 2.5-hour 

paddle in this pristine freshwater marsh. For more 

information or to make a reservation, call: (541) 

563-6413. 

With the Oregon Coast Aquarium, Hatfield 

Marine Science Center, The Edge Art Gallery, 

Rogue Brewery, and more right nearby in the 

South Beach neighborhood, you’ll have more than 

enough to do south of the bridge. South Beach, 

Miami, eat your heart out! 

WHEN YOU GO 

South Beach State Park 

5580 S. Coast Hwy 

Entrance on Hwy 101, 2 miles south of 

Yaquina Bay Bridge oregonstateparks.org, search 

for South Beach State Park Camping reservations: 

oregonstateparks.reserveamerica.com 

South Jetty Day Use Area 

Southwest Jetty Way: Take first right off of Hwy 

101 south of Yaquina Bay Bridge 

oregonstateparks.org, search for South Jetty 

Serving you with 

over 250 years 

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205 E. Olive Street 


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177 N Hwy 101, Depoe Bay, OR 97341 

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Hallmark Resort 

744 SW Elizabeth St 


EVENTS 

NOV-DEC 2023 

NOV. 24, 2023 – DEC. 31, 2023 

“Between Tides” 

by Liz Fox and Sandra Roumagoux 

Nov 24 2023 @10:00 am - 4:00 pm 

Opening reception: Friday, Nov. 24, 5 to 7pm 

and virtual gallery tour on Facebook posted 

on Sat. Nov. 25 @lincolncityculture. Oregon 

Coast clay artist, Liz Fox and painter, Sandra 

Roumagoux team up for this visual adventure of 

estuaries and the written word. It will be open to 

the public from 10-4, Thursday-Sunday (and by 

appointment) through Dec 31, 2023. 

Friday, November 24, 2023 

Natures Coastal Holiday Festival of Lights 

Entering its 25th year, this is the most fabulous 

holiday light show on America’s Wild Rivers 

Coast! Opening the day after Thanksgiving and 

going thru Christmas, over three million lights 

and over 90 2-D and 3-D sculptures will light 

up Azalea Park. Come out and see the magical, 

mystical dazzling display of holiday lights and 

sculptures! 

Saturday, November 25th 

NIGHT OF 10,000 LIGHTS 

The Night of 10,000 Lights returns to Old 

Town Bandon for its twelfth year. Many of the 

traditional Christmas activities of the Night 

of 10,000 Lights will take place starting in the 

afternoon and continuing into the evening. Santa 

and Mrs. Claus will appear from 3 to 5 PM for 

pictures with the kids. The traditional wine/nog 

walk will be returning as well. Glasses and maps 

will be available for purchase from 3 to 5 PM. The 

wine/nog walk is a part of Small Business Saturday. 

Many merchants will be providing refreshments 

and activities, so drop on in to get an early start on 

your Christmas Shopping. This year’s Christmas 

tree lighting is scheduled for 5:30 PM. 

November 24 

Downtown Coos Bay Tree Lighting, Santa & Elf Movie 

Visit the Coos Bay Visitor Center for cookies & 

cider, and caroling while you await Santa’s arrival. 

Tree Lighting at 5:30 p.m. with Santa & a City 

Representative. Then follow Santa over to the 

Egyptian Theatre where you can share your wish 

list with him. 7 p.m. Showing of the movie “Elf” 

- Bring clean, new socks rolled into a ball for the 

sock-snowball fight during the movie. Donated 

socks will go to local homeless shelters. 50 Central 

Ave. Coos Bay, OR 97420 

November 25 - 5:00 pm - 6:00 pm 

Toledo tree lighting ceremony, umbrella parade & 

community party 

December 1 

Downtown Coos Bay Wine Walk 

Join the Coos Bay - North Bend Rotary on the 

First Friday of each month (except January) for 

the Downtown Coos Bay Wine Walk! Now with 

two starting locations: Coos Bay Visitor Center 

or Checkerberry’s Flowersto pick up your map & 

wine glass with a $10 Donation. All proceeds go to 

a different nonprofit organization each month. 50 

Central Ave. Coos Bay, OR 97420 

SEA OF LIGHTS OREOGN COAST AQUARIUM 

1114 NE Hwy 101 • Lincoln City 

30 


& 

Gifts 

WINDDRIFTGALLERY@GMAIL.COM 

541-265-7454 

414 SW Bay Blvd, Newport 

WINDDRIFTGALLERY.COM 

Painting by Sandra Roumagoux showing at the Lincoln City Culture center called “Between Tides” 


December 2 - December 3 

First Weekend in December – Art Walk 

Yaquina River Museum of Art 151 NE 

Alder St, Toledo, OR, United States Date(s): 

December 2nd and 3rd Studios and Galleries 

showcase various local artists Contact: www. 

YaquinaRiverMuseumofArt.org 

December 8 2023 

Bird Watching Explorience 

At Siletz Bay and Taft Waterfront. 9 AM. 

Siletz Bay is a winter resting grounds for 

thousands of waterfowl including Northern 

Pintail, Green-winged Teal, American Wigeon, 

with the possibility of an Eurasian Wigeon. Bald 

Eagles often put on a show and Great Blue Herons 

and Great Egrets are always present. Meet at the 

dock beside Mo’s Restaurant (860 SE 51st St.) in 

the Taft District of Lincoln City. Experiences are 

free and no registration is required. 

December 15&16 

COMEDY ON THE COAST: DECEMBER 2023 

Live at Chinook Winds Casino. 9:30 PM. Ages 

21+. $15. Headliner Lenny Schmidt is joined by 

Erik Lewin with Geoff Young hosting. Doors open 

at 7 PM, the show starts at 8 PM. *No-host bar 

available. 

December 27th through Sunday, December 

31st. 

Winter 2023 and Spring 2024 Whale Watch Dates 

November 23 - December 31 

Thanksgiving thru New Year’s Eve 

Shore Acres State Park is open daily from 8:00 

AM to Dusk. A $5.OO parking fee or valid OPRD 

parking pass is required per vehicle. Information 

& Gift Center (IGC) operating hours for 2023 

Open hours: 10:30 – 4:30 thru nov 22 

Holiday lights open hours: 4:30 – 9:00 

Timed Entry Reservations – 2023 Information 

Dec 1,2, 8,9,15,16,22,23,29,30 

2023 Sea of Light - Oregon Coast Aquarium 

Come for a wintertime walk through over 

1500,000 lights, stay for photos with Santa, 

steaming cups of cocoa, light-formed critters, and 

more! Join us every Friday and Saturday evening, 

5:00pm – 8:00pm in December for activities and 

more. Every weekend offers something different to 

enjoy, be sure to check the schedule below to see 

what’s happening during your visit! 

For more information visit Aquarium.org/ 

visit/calendar/sea-of-lights/ 

Located just steps from 

the beach at the Nye Beach 

Turnaround 

515 NW Coast St. 

Newport, OR 

541-272-5545 

TAPHOUSEATNYE.COM 

Toys • Clothing • Games • Gifts 

and so much more! 

412 SW Bay Blvd, Newport 

(541) 265-4491 

CHILDISHTENDENCIES.COM 


31

SWAFFORD 

ON WINE 

There once was a cliché in the 

kitchen that went sort of like this: 

“Red wine with red meat; white 

wine with fish…” It seemed to make 

sense — like with like — but the 

exceptions kept getting in the way. 

Sure, nice dry Oregon Chardonnays 

and Sauvignon blancs matched 

well with the white meat from cod 

to catfish, but then Christina and I 

arrived at the Oregon coast in 1981 

and found ourselves in the great 

salmon-colored world of ... salmon. 

Early on in our Northwest wine 

education, we were introduced to 

the white wine, Pinot gris, described 

as the perfect salmon wine because 

its acidity and citrusy fruit flavors 

stood up crisply to the strong flavors 

of salmon. (The late David Lett of 

Eyrie Vineyards put Oregon Pinot 

gris on the map when he brought 

the first cuttings here from Alsace- 

Lorraine. I planted sticks I got 

from his son Jason at his father’s 

memorial, and I now have healthy 

Gris vines growing outside my front 

door.) 

We also shift easily to serving a 

red wine with Christina’s salmon, 

which she often serves with a 

Swedish Lingonberry sauce drizzled 

over the filets. A New York chef 

published, some years ago, a book 

called something like “Red Wine 

with Fish.” When he gets around 

to revising it, I’m sure he will tug at 

Christina’s sleeve asking to include 

her Lingonberry recipe. 

Perhaps it would be appropriate 

to change the name of this column 

to Swafford Off Wine, at least 

until next month. The reason: my 

wife and collaborator in the highly 

technical wine research that I 

report on here has just undergone 

hip-replacement surgery, and her 

doctor states that mixing alcohol 

with her recovery medication will 

reduce the effectiveness of the meds. 

So if Christina can’t have a glass 

of Oregon Pinot noir with dinner 

for the next five or six weeks, then 

I, too, will join her in fasting from 

wine for this period. 

When we resume, it will be 

interesting to note our reactions 

after abstaining. Lettie Teague, who 

writes a wine column for the Wall 

Street Journal, recently noted that 

government guidelines have become 

more restrictive of late. They advise 

that women limit themselves to 

one (5-ounce) glass of wine per day 

rather than two. Teague decided to 

experiment for a week, cutting her 

intake from two or three glasses 

nightly to one. She told her doctor of 

her plan to resume her consumption 

levels after the week. He wasn’t 

overly concerned, and he was not 

surprised when she reported to him 

that at the end of the week she had 

burned more calories, lost several 

pounds and slept better. We’ll meet 

back here in November and let you 

know what our numbers reveal. 

One final piece of wine news I 

want to share has the potential to 

make an impact on the ecology and 

global warming. Whether this takes 

off or not, I hope it will at least make 

us think: a glass wine bottle, when 

made in a factory, releases chemical 

pollutants into the atmosphere. 

When it is filled with wine and 

shipped to retailers and consumers, 

more pollutants are emitted by the 

transport haulers. Here is a new 

wrinkle. An English manufacturer 

has developed a machine that makes 

a bottle that does not use molded 

glass and is one-fifth the weight of 

older glass bottles, resulting in less 

pollutants from less weight. What 

am I talking about? A wine bottle 

made out of recycled cardboard. 

Yes, a paper bottle! This container 

will ship flat and then a machine 

will form it into the classic wine 

bottle shape to be filled and with 

label art in place. The lining will 

be a food-grade plasticized material. 

This is not for a wine to be aged— 

glass will still be used. A red wine 

in cardboard will last 18 months; 

a white for a year. Consider that 

about 70 percent of wine made is 

consumed in a matter of months 

after bottling. 

So there it is, the Swaffords 

temporarily off wine; into cardboard; 

and chomping at the bit for salmon, 

Pinot noir and lingonberries. 

Cheers! 

Joseph Swafford jcswaff56@gmail. 

com 

32 


CHARISMA 

A Coastal Favorite for 41 Years 

42nd 

ANNUAL 

HOLIDAY 

OPEN HOUSE 

Saturday, November 4 - December 24 

UNIQUE GIFTS * HOME DECOR 

10 THEMED CHRISTMAS TREES 

Mon-Sat - 10-5 • Sun 12-4 

Historical Nye Beach 

315 NW Coast St • 541-265-4657 

Spend 

the 

Explore 

Toledo! 

In 

Toledo! 

Public Art 

Murals 

Cafes 

Museums 

Waterfront Park 

visit www.cityoftoledo.org 

or 

www.arttoledo.com for info 

Inspired by travel, Jovi is a store of stories with 

items from nearly 30 countries. –Veronica & Amanda 

232 NW Coast St. • Historic Nye Beach 

541-265-8220 


33

34 


CONDE B. MCCULLOUGH 

MEMORIAL BRIDGE 

The Conde B. McCullough Memorial Bridge, 

is a cantilever bridge that spans the Coos Bay on 

U.S. Route 101 near North Bend, Oregon. When 

completed in 1936 it was named the North Bend 

Bridge. In 1947 it was renamed in honor of Conde 

B. McCullough who died May 5, 1946. This and 

10 other major bridges on the Oregon Coast 

Highway were designed under his supervision. 

The Conde B. McCullough Memorial Bridge 

replaced ferries that had formerly crossed the bay. 

PHOTO TAKEN AT SUNRISE BY JEREMY BURKE 

The bridge is outstanding for its attention to form 

and detail, and has been placed on the National 

Register of Historic Places in recognition of its 

design and cultural and economic importance. 

When the bridge was completed in 1936 it 

was the longest bridge in Oregon. It was also the 

costliest of the Oregon Coast bridges at $2.14 

million (equivalent to approximately $46.5 million 

in 2023) 

Source: Wikipedia 


35

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205 E Olive St., Newport OR 

(541) 265-2200 • advantagerealestate.com 

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OREGON COAST DREAM HOME 

201 SE View Drive 


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This property embodies timeless elegance, 

designed to capture stunning bay, bridge, and 

ocean views from almost every room. Crafted by its 

sole owner, the house showcases a commitment to 

quality, built with hand-selected materials like old 

growth cedar and #1 grade, kiln-dried fir beams. 

Inside boasts a spacious kitchen, seamless living 

areas, three fireplaces and a wood stove insert. 

The home offers large bedrooms and natural light 

streams into a charming sunroom and multiple 

dens. Steps to the Historic Newport Bayfront, the 

house is on 1.52 acres, with potential for lot split 

development or creating an ADU above the garage. 

Enjoy sunsets and watch boats in Yaquina Bay. This 

property offers a unique living experience with 

unmatched quality and coastal charm. 

MLS #23-1712 THIS PROPERTY BROUGHT TO YOU BY 

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The Festival returns to the beautiful Oregon Coast on February 22-25, 2024. Wine and seafood enthusiasts have 

flocked to Newport for 47 years to enjoy the bounty of Oregon’s coast seafood and premier wineries. The annual 

Newport Seafood & Wine Festival is “The Original and Still the Best!” produced by the Greater Newport Chamber of 

Commerce and presented by Chinook Winds Casino Resort. 

PRESENTED BY: 

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DAY TRIP 

PORTLAND 

JAPANESE GARDEN 

PHOTO BY: JEREMY BURKE 


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Pirate’s Plunder 

Antiques & Collectibles Mall 

Experience a ‘Treasure Hunt’ 

with over 8,000 square feet of Shells, Floats, 

Oregon Coast Souvenirs, Jewelry, 

Nautical Decor, Antiques, Vintage Items, 

Endless Collectibles and MORE! 

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(Across the bridge to South Beach by the Aquarium) 

OVER 

80 

Vendors! 

Open DAILY at 10-6 

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Indoor Heated Pool and Hot Tub 

Next to the Oregon Coast Aquarium 

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

www.newportcoasthotel.com • www.hiexpress.com/newportcoast 

42 


ABOUT THE PORTLAND JAPANESE GARDEN 

PORTLAND, Oregon - Now celebrating its 60th anniversary, Portland 

Japanese Garden, has been proclaimed the most beautiful and authentic 

Japanese garden outside of Japan by multiple visiting Japanese dignitaries. 

With a symphonic medley of verdant greens, the Garden invites year-round 

serenity through the contemplative tranquility of nature. However, autumn 

is a special time of year when Portland Japanese Garden is transformed 

into a stunning display of crimsons and golds. This vibrant scene will be 

complemented by some exciting events available this fall, including: 

About Portland Japanese Garden Leadership Portland Japanese Garden is a 

501(c)(3) nonprofit organization founded in 1963 as a place for cross-cultural 

understanding following World War II. Since opening year-round to visitors in 

1967, Portland Japanese Garden has become a global destination for Japanese 

culture, art, nature, and peace in Portland, Oregon. It is considered the most 

authentic Japanese garden outside of Japan and the foremost Japanese cultural 

organization in North America. 

QUICK FACTS 

Year Established 1963 

Opened to public 1967 

Annual Attendance 453,000 

Acreage 12 acres with 8 gardens 

Members 21,000 

Volunteers 200 

Staff 145 

Operating Budget $12.1 million per year 

Adult Admission $18.95 

Total Events 350 


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