OC Waves 3.4

VOL 3.4

2 

OC WAVES • VOL 3.4

scan to discover 

PHOTO ©JEREMY BURKE 2022

CONTENTS 

22 

Explore • Savor •Stay 

Visit Yachats

VOL 3.4 

9 

Rock of the Month from 

Styx, Stones n' Bones 

oregoncoastwaves.com 

19 

FREED Gallery Artist of the 

Month 

INSIDE 

10 

24 

31 

32 

34 

38 

40 

44 

48 

King Tides and a large swell hit the 

coast. 

New Year's Day Peace Hike 

Born a slave, Southworth pioneered 

Lincoln County 

Recipes by Celeste McEntee 

Recipes by Katie Wiley 

Vino Joy a New Wine Column 

Dream Home Of The Month 

Shellfish Surprise 

Silver and Gold Sunset 

30 

A tribute to 

Louis Southworth

Your pack 

is our passion. 

Any dog. Any breed. Any problem. 

NOW OFFERING 

TRAINING 

ON 

THE 

Oregon Coast! 

Koru K9 Dog Training and 

Rehabilitation is an award 

winning balanced dog 

training company. Together, 

with our team of dog trainers 

and dog behaviorists, Koru K9 

Dog Training is on a mission 

to guide dog owners through 

a process that will help them 

understand, communicate 

and work with their dogs to 

resolve training challenges 

and behavior problems in a 

real world setting. 

www.KoruK9.com 

PHONE: 415-583-5412 • EMAIL: woof@koruk9.com 

CHOWDER 

BOWL 

AT NYE BEACH 

THE BEST CLAM 

CHOWDER ON 

OREGONS COAST! 

728 NW Beach Dr 

Newport (in Nye Beach) 

www.newportchowderbowl.com • 541-265-7477 

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

T-SHIRTS and SWEATSHIRTS 

WinosDingbatsRiffraff.com 

Available locally at Pirate’s Plunder 

3145 SE Ferry Slip Road • South Beach 

Santa is skating into the 

Skate 

Equipment 

Skate 

Boards 

Hoodies 

Trains 

Coins 

Jewelry 

mall for the holidays! 

Dollhouse 

Furniture 

LP’s 

Star Wars 

Hot Wheels 

Collectibles 

Sports 

Memorabilia 

Mon-Sat: 10am-5:00pm • Sun: 11am-5pm 

120 SW Coast Hwy, Newport • 541-270-1477 

6 


in Lincoln City 

is Now Hiring: 

~ Servers ~ Hosts ~ Line Cooks ~ 

What we need from you: An open and flexible schedule, including days, 

evenings, weekends and holidays; A love of working in a busy, customer 

service-oriented environment; Seasonal and Long term positions are available. 

We value Diversity, Equity and Inclusion and 

welcome individuals from diverse backgrounds. 

We offer opportunities for advancement as well as an excellent benefit package to 

eligible employees, including vision, medical, chiropractic, dental and so much more! 

Interested in a career in the hospitality industry? 

We are willing to train! 

APPLY ONLINE 24/7 AT MCMENAMINS.COM 

OC WAVES • VOL 3.4 

7

OC 

W A V E S 

Publisher 

Jeremy Burke 

Editor 

Steve Card 

Advertising Sales 

Teresa Barnes 

Kathy Wyatt 

Jenna Bartlett 

Jeanna Petersen 

Misty Berg 

Contributing Writers 

News-Times Staff 

Leslie O'Donnell 

Susan Schuytema 

Photographers 

Jeremy Burke 

About the Cover Shot 

Depoe Bay has some unique waves that hit 

the coastline. A King Tide with a big swell and 

a little bit of sunshine made for some of my 

favorite shots of the year. Hope you enjoy 

Photo by Jeremy Burke 

Give the Gift of Beauty! 

The perfect gift that lasts the whole year 

W A V E S 

W A V E S 

VOL 2.6 

VOL 2.1 

Only $32.00 

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Subscribe today and discover the best of the Oregon Coast. 

Payment Enclosed 

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*please make payments payable to Newport News-Times 

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All rights reserved. No part of this 

publication may be reproduced without 

the written permission from this publisher. 

Photographs, graphics, and artwork are 

the property of Newport Newspapers LLC 

©2022 and J.burkephotos ©2022 

Oregon Coast Waves 2022 

8 

Facebook 

@OregonCoastWaves 

Instagram 

@oregoncoastwaves 

A News-Times Publication 

831 NE Avery Newport Or 97365 

Name 

Address 

City State Zip 

Email 

Phone 

Make checks payable to the Newport News-Times. 

Send payment to PO Box 965 Newport, Oregon 97365. 

Offer expires December 15, 2022 


LOCATION: 

Brazil 

Styx, Stones n’ Bones 

Tourmaline 

Voted best Rock & 

Fossil Store in Lincoln 

County 

2021 & 2022 

Learn more about this stunning piece and thousands more at 

STYX, STONES N’ BONES (541) 653-3548 

160 W 2nd St, Yachats, OR

The first of this season’s King Tides hit the Oregon 

coast Nov. 24-26, with high tides in excess of 10 

feet. These photos were taken Saturday Nov. 26 

in Depoe Bay. People will have two additional 

opportunities to see King Tides this winter 

— Dec. 22-24 and Jan. 20-22, 2023. To 

learn more about King Tides, as well as 

a citizen science project to document 

their impact on the coastline, go 

online at oregonkindtides.net. 

PHOTOS BY JEREMY BURKE

Visitors shown with their backs to the Spouting Horn in Depoe Bay. This is something we do not recommend and strongly suggest 

that you never turn your back on the ocean during King Tides and large swell periods. Photo by Jeremy Burke

WE 

SHIP! 

OPEN 

7 DAYS 

SOUTH BEACH 

GROCERY 

BEER & WINE 

OREGON LOTTERY 

KENO & SCRATCH-OFFS 

SANDWICHES 

CHEESEBURGERS 

HOTDOGS • COFFEE 

CRAB RINGS FOR RENT 

CRAB BAIT 

1/2 MILE SOUTH OF THE BRIDGE 

3650 South Coast Highway 

South Beach • 541-867-7141 

SOUTH BEACH 

FISH MARKET 

FRESH WILD SALMON 

SMOKED SALMON 

SMOKED TUNA 

STEAMERS • OYSTERS 

SCALLOPS • SHRIMP 

PRAWNS 

LIVE CRAB 

FRESH FISH & CHIPS 

WWW.SOUTHBEACHFISHMARKET.COM 

3640 South Coast Highway 

South Beach • 541-867-6800 

COME SEE US AT OUR 

NEW 

LOCATION 

SJ Custom Jewelers 

M-F 10a-6p Sat 11a-5p Closed Sunday 

526 NW Coast St, Newport, OR 

541.272.5300 

16 



17

TISH EPPERSON 

Natural Food Cooperative 

HOLIDAY BAKING? 

BRING YOUR RECIPES! 

CROWS NEST GALLERY - TOLEDO 

We Have What You Need! 

HUNDREDS OF BULK ITEMS! 

Fresh Organic Fruit, Flour, Spices, Sweeteners, 

Chocolate Chips, Dried Fruits and Nuts. 

Mon-Sat: 9 am – 6 pm • Sunday: 10 am – 6 pm 

159 S.E. 2 nd St., Newport • 541-265-8285 

WWW.OCEANAF OODS. ORG 

1943 - 2020 

“Wistful Interlude” 

View by Appointment Contact: (541) 336-2797 

Unique oil painting 57”x76” 

michaelgibbonsart@charter.net 

18 


FREED GALLERY ARTIST OF THE MONTH - BILL HAMILTON 

CONTINUES FROM PAGE 20 


19

Now Accepting New Patients 

324 SW 7th Street, Ste B 

Newport OR 97365 

541-265-4253 

info@integritycoastal.net 

20 

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 

From the artist 

My passion for art is a precious gift from God. 

As a child, I copied cartoons from comic books 

and I drew pictures of everything that interested 

me-airplanes, animals, birds, people, and 

landscapes. 

I continued to draw all through my school 

years. After high school, I enrolled in Oregon 

Technical Institute's two-year program 

combining commercial illustration and technical 

illustration. At age 20, I married and we headed 

for California where the aerospace industry was 

advertising for technical illustrators. 

My first job was with Westinghouse Electric 

doing ink--line drawings. A couple of senior 

illustrators taught me how to airbrush and 

introduced me to oil painting. In my afterwork 

hours, I began easel painting. Within two 

years I started selling in San Francisco Bay Area 

galleries -a very exciting and rewarding time in 

my art career. 

BILL HAMILTON 

PHOTOS COURTESY FREED GALLERY 

My next day job was drawing and painting for 

various aerospace and research companies. My 

ability as an easel painter continued to improve. 

By that time I was painting in oil, watercolor, 

and acrylic, both at work and for the galleries. 

My next day job took me to Lawrence Livermore 

Research Laboratory. I spent the next twentyseven 

years as an airbrush artist, painter, and art 

director. Throughout these years I continued 

easel painting in my home studio and selling 

through California galleries. 

In 1993 our family of four moved back to Oregon. 

I have painted full-time since then, showing in 

several Oregon galleries and continuing to show 

in California galleries. To sum it all up-what a 

gift! I am a grateful man. 

FREED GALLERY 

6119 SW Hwy IOI 

Lincoln City, OR 97367 541-994-5600 

E-mail: info@freedgallery.com 

www.freedgallery.com 



21

Pictured is the iconic"Thor's Well" 

located just south of Yachats. 

PHOTO BY JEREMY BURKE 

22 


VISIT 

YACHATS 

OC Waves has partnered with the Yachats Chamber of 

Commerce to Explore, Savor and Stay in one of the most 

beautiful places on the Oregon Coast. 


23

EXPLORE 

2023 NEW YEAR’S DAY PEACE HIKE 

On New Year’s Day, the Yachats Trails Committee will host the 12th Annual Peace Hike in Yachats, 

Oregon. The Peace Hike traditionally honors the memory of a blind Native American (Coos) woman 

named Amanda who was forcibly taken away from her daughter and marched 80 miles with other 

captives all barefoot through the rocky terrain to the Alsea Sub-agency prison camp in what is now 

Yachats in 1864. 

Each year, as part of the ceremony, cedar springs,a sacred tree for many tribes of the Pacific Northwest 

are provided for anyone to explore prayers and set intentions with cedar. People can take the sprig 

and walk holding their vision of peace and its meaning. 

SCHEDULE 

9:30AM - The Yachats Community Drum will be available, and drumming will start at the picnic 

shelter, located behind the Yachats Commons. 

10AM. Fire will be lit, and the ceremony will begin in part led by Tribal members including the telling 

of the Amanda story. 

10:30 – Participants will walk with their cedar sprig on the trail they have chosen, return to the fire 

where they will place the Cedar sprig, to add their prayers or visions for the new year. 

For those hiking to the Amanda Gathering Area, which is 2.2 miles south from the Commons, there 

will be several options to park to lessen that distance. 

12 PM –There will be a ceremony conducted by Tribal members at the Amanda Gathering area and 

a fire to which to lay one’s Cedar sprig. 

1:00PM – There will be closing of the fires at both locations. 

The Yachats Trails Committee has composed a map of alternative trails that allow everyone to hike 

or walk where they are most comfortable in addition to those who want to hike to the Amanda 

Gathering Area. Committee members will be on hand to answer questions and provide maps and 

guidance at the Picnic Shelter behind the Yachats Commons. 


24 



25

PEACE HIKE 

CONTINUED FROM PAGE 24 

There will be two small ceremonial fires in which to place the 

Cedar sprigs - one near the picnic shelter and one at the Amanda 

Gathering Area for those who hike the Amanda Trail. 

To truly understand the government sponsored genocidal 

policies that led to the murder and suffering of the Coos, 

Lower Umpqua, Siuslaw and Alsea Peoples, watch a video 

narrated by Patricia Whereat Phillips, Miluk Coos, member of 

the Confederated Tribes of Coos, Lower Umpqua and Siuslaw 

Indians (CTCLUSI) and Donald Slyter, Chief ofthe CTCLUSI. 

www.youtube.com/watch?v=N6D-wkqXGy0 

Water, energy bars and delicious cookies prepared and 

generously donated by the Yachats Ladies Club will be available 

at the Picnic Shelter and the Amanda Gathering Area. 

All participants will be given Peace hike buttons. 

This year’s Peace Hike button has been beautifully created by 

artists Loren Dickinson and Bette Perman. 

A silent auction will be included featuring an original painting 

by Margie Lopez Reed of the 2020 Peace Hike. Donations and 

proceeds from the auction will be devoted to the construction of 

a boardwalk along the Oregon Coast Trail in Yachats. View the 

Future 501(c)(c) are collecting the donations. 

More information on the 2023 New Years Day Peace Hike can 

be found online at www.yachats.org 

YACHATS MERCANTILE 

Located in the heart of town, 130 HWY 101. This funky store 

has fun gifts, great service and if you are in need of a hardware 

store they are the only one in town. 

26 


TOUCHSTONE GALLERY 

Located at the North end of town 2118 HWY 101, this gallery 

has art to left your heart, mind & spirit. There is no lack of art 

and you will soon find out that you will need to come back to 

see everything you missed. 


27

SAVOR 

DRIFT INN HOTEL 

AND RESTAURANT 

Located in the heart of town, 124 HWY 101. This is some 

of the best food you will find on the Oregon coast. We 

reccommend the crab quesadilla, it is soo good. Also shown is 

their scratch made cobbler 

STAY 

Not only does the Drift Inn have amazing food they also have 

fun unique rooms all designed by the owner. 

28 


SAVOR 

YACHATS MERCANTILE 

Back to the Mercantile to give you what Craig says the "Best on 

the coast!" We liked this sign so much we asked Craig to write 

for the magazine sharing his best on the coast. Let's hope he 

starts next month. 

BEACH DAISY WINE 

Located at the north end of town 2118 HWY 101, this quiant 

wine shop has something for eveyone. They also have amazing 

cheese boards on the weekends for purchase. 


29

LOUIS SOUTHWORTH SCULPTURE UNVEILED 

The city of Waldport held a ceremony Saturday, Nov. 19, to celebrate the arrival and unveiling of a bronze sculpture of Louis Southworth, a Black man who lived in the Waldport 

area after buying his freedom from slavery for $1,000 in the mid 1800s. The sculpture, created by artist Peter Helzer, is on display at the Alsea Bay Bridge Visitor Center & 

Museum until it can be placed at its permanent home in Waldport’s new Louis Southworth Park. Festivities included speakers, refreshments and music provided by a fiddler 

player who specialized in tunes from the 1800s, which was appropriate as Southworth was known for his fiddle playing during that era. (Photos by Jeremy Burke) 

30 


BORN A 

SLAVE, 

SOUTHWORTH 

PIONEERED 

LINCOLN 

COUNTY 

Louis Southworth came to Oregon 

a slave, died a respected fixture in his 

community and is now memorialized in 

Waldport. 

Southworth took his surname from 

his enslaver, James Southworth, who 

brought him with him on the Oregon 

Trail in 1853, when Louis was in his 

early 20s (some accounts have him born 

in Tennessee in 1829, others in the same 

state in 1830). 

According to the Oregon Historical 

Society’s Oregon Encyclopedia, “Before 

long, James Southworth, along with 

his family and Louis Southworth, left 

Oregon for California to try his hand 

at gold mining. Louis Southworth soon 

found that he could make more money 

playing his violin for dance schools, and 

by 1858, he had raised $1,000 (equivalent 

to $23,000 in 2009), enough money to 

purchase his freedom.” 

Sometime during the intervening years 

(1854-57), Southworth is believed to have 

fought in the Oregon Militia, participating 

in skirmishes against Indigenous bands 

during the Rogue River Indian Wars in 

southern Oregon. He reportedly joined 

the fighting unit under the command of 

Col. John Kelsay to avoid surrendering 

his rifle to soldiers during a chance 

encounter, and though his name is not 

included in the militia’s rolls, according 

to Charles H. Carey’s “General History 

of Oregon,” Southworth was wounded 

during in a clash during either March or 

April of 1856. 

After buying his freedom, Southworth 

lived in Polk, Jackson and Benton 

counties — meeting and marrying Mary 

Cooper (and taking in her adopted 

son, Alvin McCleary) while living and 

operating a livery stable in Buena Vista 

— before founding a homestead in 1880 

about 4 miles up the Alsea River from 

Waldport at the confluence with a creek. 

It should be noted that at this time, 

Oregon’s 1857 Constitution banned 

Black people from the state, a carryover 

from previous, territorial laws. The 

prohibition on residency exempted 

those present in Oregon prior to 

the constitution’s ratification, and it 

extended to a ban on owning land or 

signing contracts in the state. The socalled 

exclusion act was not repealed 

until a successful ballot measure in 1926, 

and it took another 34 years for Oregon’s 

Black population to exceed 1 percent. 

The year Southworth moved to south 

Lincoln County, he was reportedly the 

only resident of Waldport to vote — he 

lashed oil drums to his small barge to 

cross the Alsea during a fierce southwest 

storm that prevented all of his neighbors 

from casting their ballots. 

At his homestead on the banks of 

the Alsea, according to the Oregon 

Encyclopedia, Southworth “cleared 10 to 

12 acres per year over a six-year period, 

using animal power and a wooden plow.” 

He supported his family by fishing and 

hunting with a homemade rifle, operating 

a sawmill, and ferrying passengers up and 

across the river. 

In 1883, Southworth donated onehalf 

acre of land for the construction of 

the area’s first school. He later served as 

chairman of the school board. He also 

regularly played his fiddle for events in 

Waldport. 

The local Baptist church reportedly told 

Southworth he could not be a member if 

he continued to play his fiddle. 

“Was brought up a Baptist. But the 

brethren would not stand for my fiddle, 

which was about all the company I had 

much of the time,” Southworth said of 

the ultimatum. “So I told them to keep 

me in the church with my fiddle if they 

could, but to turn me out if they must; 

for I could not think of parting with the 

fiddle. I reckon my name isn't written in 

their books here anymore; but I somehow 

hope it's written in the big book up 

yonder, where they aren't so particular 

about fiddles.” 

After his wife died in 1901, Southworth 

remained on his Alsea homestead until 

1910, moving to Corvallis in August of 

that year and marrying Josephine Jackson 

three years later. His health deteriorated 

and he fell into dire financial straits, 

endangering the Victorian home he’d 

purchased near downtown, but the 

community reportedly rallied to fundraise 

and pay off Southworth’s mortgage. 

Southworth died in 1917 and was 

buried in Crystal Springs cemetery 

next to his first wife. His stepson, Alvin 

McCleary, continued living in Lincoln 

County and later served as a Waldport 

City councilor. 

For decades, Southworth was 

memorialized near his homestead with 

two racist place names — Darkey Creek, 

on whose banks he’d settled, and Darkey 

Road, which meets Highway 34 across 

the Alsea River from Drift Creek (Some 

historians say the racist moniker was 

not meant as pejorative and may have 

been Southworth’s nickname suggested 

by himself.). The Oregon Geographic 

Names Board changed the name of the 

5-mile stream to Southworth Creek 

after a public campaign 20 years ago, 

and the road followed suit years later 

on the initiative of U.S. Forest Service 

employees (it’s since been given a forest 

road designation, 3489). 

Last year, Waldport City Council 

voted to name a new park at the corner 

of Highway 34 and Crestline Drive in 

Southworth’s honor, and earlier this 

year, the city received $750,000 from 

the Oregon Parks and Recreation 

Department for the first phase of the 

park’s development on the 12-acre former 

site of Waldport Middle School. 

This Saturday, Nov. 19, a life-sized 

sculpture of the Oregon pioneer that 

will later be placed at the park is to be 

unveiled at the Alsea Bay Visitor Center 

and Museum. 


BY KENNETH LIPP 

31

PHOTO BY JEREMY BURKE 

32 


CELESTE’S KITCHEN PNW 

BY CELESTE MCENTEE AND GUESTS 

JOJO’S PEPPERMINT CHOCOLATE CAKE 

This rich, delicious chocolate cake is filled 

with a two tone peppermint buttercream, 

wrapped in a silky Italian buttercream and 

topped with peppermint JoJo cookies from 

Trader Joe’s for a festive look. 

This dreamy chocolate cake is kissed with 

peppermint and white chocolate for the 

ultimate holiday dessert. On the outside a 

crown of red and white swirls create a simple 

but elegant decoration scheme, while on the 

inside a two tone swirl awaits to delight your 

guests! 

Ingredients 

For the Cake 

2 cups all-purpose flour 

1 1/2 cup sugar 

1 cup unsalted butter room temperature 

1 cup buttermilk 

1/2 cup cocoa powder + 1 tbsp 

1/2 tsp baking powder 

1/2 tsp baking soda 

1 tsp salt 

2 tsp vanilla 

1 tsp peppermint extract 

3 eggs 

2 egg yolks 

For the Peppermint Buttercream 

1 cup white chocolate melted and cooled 

1/2 cup unsalted butter room temperature 

1 pound confectioners' sugar sifted 

1/2 tsp peppermint extract 

1/4 cup cream add a tablespoon at a time until 

desired consistency is reached 

10 drops food coloring 

For the Italian Buttercream 

For the Italian Buttercream 

4 egg whites room temperature 

1 1/2 cup sugar 

1/3 cup water 

1 pinch cream of tartar 

1 pound unsalted butter room temperature 

PRO TIPS FOR THE BEST CHOCOLATE 

PEPPERMINT CAKE 

If you’re not using 6-inch pans, double the 

recipe for 8-inch pans or triple the recipe for 

9-inch pans. 

If you see little clumps of butter after you 

mix the wet ingredients don’t panic, it all 

works out by the time you mix in the dry 

ingredients. You can even use melted butter 

and warm the milk and sour cream up a bit 

if you like. 

If you don’t want to make Italian 

buttercream you can use the basic 

buttercream. I just prefer the smoothness and 

taste of the Italian variety. 

To pipe the two-tone frosting you fill one 

bag (1/2 way full) with white frosting, one 

bag with red frosting and then put both bags 

in a third piping bag. No need for a tip, just 

snip about an inch off each bag. 

How to make the cake 

Butter and flour 4 six inch cake pans or to 

simplify, use Bakers Joy spray. Preheat oven to 

350F. Sift the flour baking soda and powder, 

salt and cocoa powder. 

Cream the butter and sugar together until 

light and fluffy. 

Beat the eggs and yolks in one at a time, 

then add in the vanilla and peppermint 

extract. In three batches, mix in the flour 

mixture alternating with the buttermilk. 

Don’t over-mix! Divide batter evenly into pans 

and bake at 350f for about 25 – 30 minutes 

or until the centers are done. Allow to cool 

in pans for about 10 minutes and then invert 

onto a wire rack. 

For the peppermint buttercream, Beat 

the butter and melted (and cooled) white 

chocolate together until well combined. Mix 

in the sifted powdered sugar and peppermint 

extract. Add the cream a tablespoon at a 

time until the desired consistency is reached. 

Separate into two batches. One will remain 

white and the other will be colored pink or 

red. Transfer each to a piping bag (fill half or 

a third full) with the tip snipped off and then 

add the two bags into a third bag fitted with 

a large round tip or with the tip snipped off. 

For the Italian Buttercream, beat the egg 

whites, cream of tartar and 1/3 a cup of the 

sugar on medium high in a stand mixer. At 

the same time add 1 cup of the sugar and 1/3 

cup water to a small sauce pan and cook on 

medium high. Stir to mix the sugar and water 

and then keep an eye on the temperature 

using a candy thermometer. When the sugar 

is at 240F and the egg whites reach the soft 

peak stage. 

Slowly drizzle the sugar into the running 

mixer and lead the mixer running for 10 or 

so minutes to allow the meringue to cool. 

Switch to a paddle attachment then add in 

the butter a tablespoon at a time wile the 

mixer is set to a medium speed. 

7. Pipe the buttercream on the first cake 

layer. 

8. Cover in the assembled cake in a thin 

coat of buttercream. Smooth and transfer to 

fridge to chill. 

9. Give your Italian buttercream a quick 

whip then cover cake with it. Smooth sides 

with a bench scraper and top using an offset 

spatula. I misplaced my bench scraper when I 

shot this so I smoother the whole thing with 

an offset spatula. 

10.To pipe the two-tone dollops, apply 

red buttercream to two sides of a piping bag 

fitted with an 869 tip then fill with white 

buttercream. I piped the dollops separately 

onto a square of parchment paper then chill 

the dollops. 

11.You can now easily transfer the chilled 

dollops to the cake. You can TOTALLY pipe 

directly on the cake but when I’m making a 

swirled dollop I like to have the option of 

discarding the imperfect one instead of trying 

to scrape them off the cake. 


33

34 


THE KITCHEN WILD 

PHOTOS AND RECIPES BY KATIE WILEY 

COCKLE CLAMS 

CASINO 

Summer may have come to an end, but that 

doesn’t mean some of our favorite coastal activities 

have to — like clamming! 

During these fall and winter months we still 

have plenty of opportunities to get out there and 

load up on clams with several stretches of minus 

tides throughout the next few months. We’re 

just going to have to do it in the dark because, 

unlike summer minus tides, these fall and winter 

tides that are perfect for clamming occur in the 

evenings. 

Night clamming can be a little eerie but a whole 

lot of fun. It can also be dangerous, especially with 

the deposit of logs and debris from high winter 

tides and the upcoming King Tides, so always be 

sure to use extra caution while clamming in the 

dark. 

Some ways to be more cautious while night 

clamming include always having multiple light 

sources, such as lanterns and headlamps, stick to 

clamming in areas you’re familiar with and avoid 

clamming alone whenever possible. 

So grab your clam rakes, headlamps and a 

buddy and get out there and make the most of 

these winter minus tides, then transform your 

bounty into a mouthwatering holiday appetizer 

with this Cockle Clams Casino recipe. Not only 

is this dish incredibly delicious and always a crowd 

pleaser, but it also comes with an awesome story 

to tell about how you harvested them in the dark! 

Cockle Clams Casino 

Ingredients: 

• 1 limit cockle clams (20 cockles) cleaned, chopped 

into small pieces. Reserve (cleaned) cockle shells 

• 2 tablespoons salted butter 

• 2 slices thick cut bacon, chopped into small pieces 

• ½ cup red bell pepper, very finely chopped 

• 2 shallots, very finely chopped 

• 2 garlic cloves, finely minced 

• freshly ground black pepper 

• 1 cup Panko breadcrumbs 

• ½ cup freshly grated parmesan cheese 

• ¼ cup freshly chopped Italian parsley, plus extra 

for garnish 

• ½ cup finely chopped kielbasa sausage 


•Lemon wedges for serving 

Directions: 

• In a skillet over medium-high heat, cook 

bacon until almost completely cooked, drain 

excess fat. 

• Then add in clams, kielbasa, bell pepper, 

shallots, garlic and freshly ground pepper. Cook 

the mixture for 3-4 minutes, or until the bacon 

begins to crisp and the shallots and peppers are 

very tender. 

• In a separate bowl, melt butter then add 

breadcrumbs, parmesan cheese and parsley. Mix 

until all the ingredients are well distributed and 

the breadcrumbs soak up the butter. 

• Preheat your broiler, then lay cockle shells 

on a baking sheet and top each evenly with clam 

mixture, then top with breadcrumb mixture, 

packing it down over the clam. 

• On the middle rack, broil the clams for 2-5 

minutes (watching carefully so they don’t burn), 

until golden brown and hot. Serve with lemon 

wedges and fresh parsley. 

APPLE PECAN 

CRANBERRY 

SALAD WITH 

PUMPKIN MAPLE 

DRESSING 

As far back as I can remember, Thanksgiving 

has always been my favorite holiday. Yes, mashed 

potatoes and gravy has held the number one spot 

of my all time favorite foods for pretty much my 

entire life, but Thanksgiving is so much more than 

a table full of our favorite foods. It a time to gather 

together as a family to celebrate this year’s harvest 

— whether on land or at sea — and to think back 

and reminisce over all of the other blessings that 

we have encountered over the past year. 

Blessings come in many forms. They can be 

small, and they can be life changing. They can 

arrive as an outcome of prayer, positive thinking or 

even just good old-fashioned hard work. But often 

times, blessings come from the places we least 

expect them, through hardships or unanswered 

prayers leading us right where we needed to be — 

although it’s in those moments of hardship that 

those blessings can be the hardest to see. 

Have there been moments in your life when 

there has been an incredibly difficult situation, 

such as the loss of a job or maybe even the loss of 

your home, that ended up leading you to a better 

job or a better home? Maybe a financial hardship 

that seemed impossible to get out of that led to a 

new way of life that suits you better? 

Blessings are easy to spot when our prayers are 

instantly answered, like when we’re running late 

and we pray that the line at our favorite coffee 

shop isn’t too long, and when we arrive, the line 

is empty. Or when we pray for a close parking spot 

at Fred Meyer because it’s pouring outside and a 

front row spot opens up just as we pull in. But 

what about those moments when things don’t go 

our way? When we encounter a hardship of one 

form or another? It’s easy to feel sad and confused, 

wondering why this challenging time is happening 

in our lives, and oftentimes the last thing we want 

to do is look for the blessing in an otherwise 

unfavorable situation, But there’s always a blessing 

in there somewhere, even in the darkest of times. 

I’d love to suggest that we all take a little extra 

time this Thanksgiving to think of all the blessings 

that have come into our lives this year, both big 

and small, because the easiest way to attract 

more blessings in our lives is to acknowledge all 

of the good things we already have going on by 

celebrating them. Whether we share them out 

loud, write them down in a journal or simply sit 

quietly and think of all the blessings that have 

come our way, when we acknowledge, encourage 

and praise the blessings we have already been 

given, we undoubtedly attract even more blessings 

into our lives. 

Apple Pecan Cranberry Salad 

Ingredients: 

5 ounces spring mix lettuce 

1 honey crisp apple, thinly sliced 

1/3 cup candied pecans 

1/3 cup dried cranberries 

1/3 cup blue cheese crumbles 

1/4 red onion, thinly sliced 

Pumpkin Maple Dressing 

Ingredients: 

CONTINUED ON PAGE 32 

35

36 

• 1 cup pumpkin purée 

• 1/2 cup cider vinegar 

• 1/4 cup pure maple syrup 

• 1 teaspoon Dijon mustard 

• 1/2 teaspoon sea salt 

• 1/2 teaspoon freshly ground black pepper 

• 1/2 teaspoon pumpkin pie spice 

• 1 tablespoons honey 

• 1 cup olive oil 

Directions: 

Combine all ingredients, except the oil, in a 

blender and process on purée until well blended. 

With the blender on low, drizzle in the oil and 

process until the dressing is homogenous. Pour 

into a lidded, glass container and refrigerate until 

ready to use. Stir or shake well before each use. 

Enjoy! The dressing will keep up to seven days. 

CLAM CAKES 

WITH SPICY 

SRIRACHA MAYO 

‘Tis the season when friends and family come 

into town for the holidays, and I don’t know about 

your friends and family, but mine look so forward 

to delicious Oregon coast seafood upon their 

arrival. Thankfully I always have a freezer full of 

clams just for the occasion, but as fun as having 

clams cleaned, frozen and ready to go is taking 

your loved ones out to harvest their own cockle 

clams is so much more exciting. Not only is it an 

absolute blast for just about anyone at any age, but 

as most of us know who live here on the coast, 

there’s something so special about eating and 

sharing the food we have just harvested together. 

So give your guests an Oregon coast holiday 

they’ll always remember and some deliciously 

coastal eats, too! These Clam Cakes with Spicy 

Sriracha Mayo are one of my personal favorite 

appetizers. They have the perfect amount of 

natural sweetness from those cockle clams, a 

kick of heat from that Sriracha Mayo and a good 

crunch from those panko crumbs. You and your 

guests are going to love these! 

Clam Cakes with Spicy Sriracha Mayo 

Cockle Clam Cakes 

Makes 6 clam cakes. 

Ingredients: 

• 1 limit of cockle clams (20 clams) 

• 1 tablespoon butter 

• 2/3 cup red bell pepper, diced small 

• 2/3 cup green bell pepper, diced small 

• 2/3 cup red onion, diced small 

• 2 garlic cloves, minced 

• 1 egg 

• 3 tablespoons mayonnaise 

• 1 tablespoon Worcestershire sauce 

• 1/2 teaspoon salt 

• 1/2 teaspoon cayenne pepper 

• 1 cup panko crumbs, plus a little extra for dredging 

clam cakes before they hit the fryer. 

• Oil for frying 

• Cilantro and avocado for garnish. 

Directions: 

• In a food processor, pulse clams until chopped 

into very small pieces. Set aside. 

• In a skillet, add butter and sauté onions and 

peppers until soft, add garlic and clams and sauté 

for another 2-3 minutes. 

• Remove from sauté pan, allow access liquid to 

drain in a wire mesh strainer. 

• In a separate bowl, mix egg, mayonnaise, 

Worcestershire sauce, cayenne, salt and pepper. 

• Add well drained clam mixture to egg 

mixture, then add 1 cup panko crumbs. 

• Form into 1/3 cup sized cakes, shaping them 

into approximately 1/2” thick rounds. 

• Refrigerate for at least two hours before frying. 

• Right before deep frying, press a little extra 

panko crumbs on each side for extra crunch. 

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

degrees and deep fry until golden brown. 

• Top with Spicy Sriracha Mayo and garnish 

with cilantro and avocado. Enjoy! 

Spicy Sriracha Mayo 

Ingredients: 

• 1/2 cup sour cream 

• 1/3 cup mayo 

• 1/2 teaspoon garlic 

• 1/2 teaspoon cumin 

• 1/4 teaspoon salt 

• 3-4 teaspoons Sriracha 

Mix well. 



37

VINO JOY 

MONTHLY NEWSLETTER DECEMBER 

2022 

INTRODUCTION 

Greetings! I thought a brief introduction would be in order, for this first 

installment of a new column on wine, Vino Joy. My name is Todd Moyer, a 

resident of Yachats, and co-owner — with my wife Karen — of Beach Daisy 

Wine. As the name Vino Joy implies, the focus of this column will be 

enjoyment of wine, with not too much formality, and a lightly informative 

spirit that I hope will appeal to a broad range of people, from those just new 

to the enjoyment of wine to those who’ve been drawn to the appeal of wine 

for decades. 

WHY NEW WINES? 

As this column will be introducing a couple new (to most of us) wines, 

likely every time, the question seems relevant. Perhaps you’ve asked yourself 

this. I know I have in the past, at least a few times before I owned a wine shop. 

Why not boil down our wine choices to just a few wines that we really enjoy, 

every time, and stop trying new wines? There’s nothing fundamentally wrong 

with that. It can be a valid decision to limit some of our choices, because we 

don’t have the time to research every selection — life is a series of tradeoffs. 

For some, though, the search for the next new wine becomes a joy in itself, 

and that’s the camp in which I find myself. I hope you share this passion! 

There is also a utilitarian reason to be on the lookout for the next new 

thing. Too often, we may find we just can’t get any of an old favorite wine. 

Sometimes a particular vintage sells out, and it can be months till the new 

vintage is released. Other times, due to the vicissitudes of the wine trade, 

the supply can simply be cut off. To me it seems like this situation is likely 

with some of the more enjoyable wines. This will hardly ever happen with 

very large production wines from huge producers, but by their nature these 

wines seem to lack a more interesting character. So, from time to time, I 

recommend trying out some wines that are new to you. You might even 

discover a new favorite! 

Voted the BEST in Lincoln County! 

106 SW Coast Hwy, Newport • 541-265-8269 

Jim Hoberg, ABR, ABRM, CRS, GRI 

BROKER/OWNER 

PHONE 541-997- SOLD (7653) 

FAX 541-997-7654 

TOLL FREE 1-866-967-7653 

jim@jimhoberg.com 

www.wcresi.com 

HIGHLIGHTED WINES 

Since we have a lot of fresh seafood available to us on the Oregon Coast, 

this white wine from the eastern part of Galicia (which itself is in the 

northwest of Spain) seems appropriate: Bodegas Avancia 2019 Cuvée de ‘O’ 

Godello. Godello is the grape varietal of this wine, and it’s been grown in 

the Valdeorras Valley since the 19th century, though the phylloxera epidemic 

caused this varietal to be in decline in the region. It’s recently been making 

a comeback. We found this wine to be beautifully perfumed and fruity on 

the nose, and it has a medium body, with intense flavors and a nice acidity. 

It pairs very well with a wide variety of seafood. You should be able to find it 

for about $24. 

A wine that’s excellent for a holiday feast, made from a grape you may 

not have had is the James Rahn 2019 Pinot Meunier. Made with Willamette 

Valley grapes (Pinot Meunier is related to Pinot Noir), this wine is produced 

in small quantity (124 cases) and shows the beauty of the grape quite well, as 

it’s aged in neutral barrels. We picked up notes of berry on the palate, and 

tannins are soft. At only 12.6% abv; it won’t weigh you down. About $41. 

FOOTNOTE 

The wines mentioned in this column are available at Beach Daisy Wine, 

2118 Hwy 101 N, just at the northern edge of Yachats in the Greenhouse 

Market Place complex. 

Questions and comments are welcome. Contact Todd via email at todd@ 

beachdaisy.wine 

P.O. Box 3040 • 1870 Highway 126, Suite A • Florence, OR 97439 

38 


ABC 

Preschool 

ABC Preschool would like to say 

Thank You for voting us as the 

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ABC Preschool has been in the area 

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We are humbled by the kindness of 

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Serving All Lincoln County 

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Explore Oregon Coast 

PHOTOS BY JEREMY BURKE 

NEED MORE INFORMATION 

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jlburkephotos@gmail.com or call 541.819.5434 

follow on Instagram and Facebook @j.burkephotos 

PHOTO ©JEREMY BURKE 2022 


43

SHELLFISH SURPRISE! 

this overlooked sport last year in Lincoln County 

alone. 

“You go out to the bridge in Newport next 

week and you’ll see hundreds of people up to their 

knees in mud,” asserted Dan Jennings, a charter 

boat skipper who used a curved knife to pry open 

razor and butter clams at a cleaning station in 

Depoe Bay. “They buy gas, motel rooms and gear, 

which isn’t cheap. It’s bigger than people think.” 

Prime clamming areas can be found wherever 

the rivers meet the sea: 

YAQUINA BAY 

From Early Man to Modern Man, Yaquina 

Bay has been a rich source of mouthwatering 

shellfish delights, including cockle, butter, Native 

Littleneck and gaper clams. Here, the tidewater 

extends up-bay for 12-and-a-half miles, with 1,700 

acres of clam habitat. 

CLAM DIGGING is an inexpensive and fun outdoor sport the whole family can enjoy. There are few special techniques, 

little brutal terrain and the quarry won’t kill and eat you if you make a mistake. (Photos by Rick Beasley) 

Low tides reveal more than shipwrecks and 

tidepools at the Central Oregon Coast, also 

exposing the sandy bars and muddy flats where 

prized Oregon bay clams are found in abundance 

and variety. 

These tidal lowlands are home to seven species 

of clams that provide inexpensive and fun outdoor 

adventure, requiring only a shovel, a bucket and a 

tide table. 

“The bay clam season — butters, cockles, 

littlenecks and gapers — is open all year long with a 

shellfish harvest license,” reported Mitch Vance, a 

shellfish biologist for Oregon Department of Fish 

and Wildlife in Newport. “But the lower tides just 

expose a lot more beach, with access to the clams 

you normally can’t get to.” 

The addition of two non-native bivalves, the 

softshell and varnish clams, often make for easy 

pickings. According to ODFW, recreational clam 

diggers shovel and rake about 100,000 pounds of 

clams per year from Yaquina Bay. Whether fried, 

minced, steamed or simmered in chowder, the 

clams of Lincoln County provide a year-round 

source of delicious table fare. 

Greenhorns find the packed sand of the 

southwest jetty, home to the Gaper Clam which 

buries its seven-inch shell under three feet of 

muddy sand, an excellent location to hone their 

clamming techniques. While you can take up to 

12 of these whopper “horsenecks,” one is a meal 

in itself. Clam diggers packing more garden tools 

can rake cockles on the surface beneath the Hwy. 

CLAM DIGGER DALE DIXON hoists a handful of butter 

clams from Yaquina Bay, which boasts 1,700 acres of 

clam beds on both side of the river for 12-1/2 miles. 

Dale Dixon of Depoe Bay fell out of bed one 

morning at 7:15 a.m. when the ocean dropped by 

two-and-half feet to unveil a favorite bed of butter 

clams. 

“It was wonderful to see this untouched beach 

with ‘show’ everywhere,” said Dixon, who can 

trace his Native American roots to the great 

fishermen of the Salish tribe. “That’s the sign you 

look for, that little funnel that comes up to the 

surface for them to breathe.” 

Buried in the sandy mudflats of Yaquina Bay, 

Siletz Bay, Alsea Bay and the beaches in between, 

clams are an unseen driver of Oregon fishing and 

tourism industries. According to fish and game 

researchers, nearly 11,000 people – many in mud 

and wet sand up to their shoulders — discovered 

THE “BRIDGE BED” ON YAQUINA BAY yielded this 

homely Gaper Clam whose meaty neck can be 

tenderized, dipped in egg, breaded in cracker crumbs 

and fried to deliver a mouth-watering shellfish delicacy. 

44 

BY RICK BEASLEY | FISHING CORRESPONDENT 


Hallmark Resort 

744 SW Elizabeth St 

Newport, OR 97365 

THE LOOKOUT 

in Oceanside, Oregon 

A CLAM GUN was used to retrieve delectable butter clams from the muddy plains Idaho Flat on the Yaquina River, but 

a simple shovel and a bucket will suffice to produce limits of bivalves. Lincoln County bays and beaches are packed 

with delectable gapers, razors, butters and cockles, according to a state biologist. 

KID DIGS CLAMS — 

Exploring the tidal 

flats of Siletz Bay with 

a shovel and bucket, 

nine-year-old Aiden 

Tigueroa returned 

with dozens of purple 

varnish clams that 

surrendered their 

buried location with 

tell-tale “shows” — 1/8- 

inch air holes on the 

surface. 

101 bridge (known as the “Bridge Bed”) or the 

salt marshes of Idaho Flat to the east, and dig for 

butters and gapers at both. 

On the north side of the river, east of the 

natural gas tank and International Terminal, are 

the broad muddy flats of Sally’s Bend along the 

scenic Newport-Toledo road all the way to Coquille 

Point. Be sure to follow clamming etiquette and 

refill your holes. 

SILETZ BAY 

At Lincoln City, the sprawling tidal flats of 

Siletz Bay yield both Purple Varnish and Eastern 


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“Homes by the Water” 


45

ON SUNSET-REDDENED SILETZ BAY, clam diggers explored the lonely sand flats for tell-tale “show,” the dime-sized water spouts that are evidence of clams. 

Softshell clams (known as “steamers”) between 

Cutler City and Kernville. The softshells, which 

reach a hefty half-pound at maturity, prefer the 

mud west of Drift Creek bridge. With access 

from parking sites along Hwy. 101., both sides of 

the meandering Siletz River and Drift Creek are 

riddled with “show,” the tell-tale, dime-sized (or 

smaller) air spouts left by clams hiding a foot or 

more below the surface. It only takes a minus tide 

of 0.6 to bare hundreds of acres of Siletz Bay flats 

sufficient for digging. 

ALSEA BAY 

Waldport has emerged as a prime destination 

for clam diggers, with broad beds of wet sand and 

mud on both sides of the Alsea River estuary at 

low tide. Here, varnish, gaper, softshell and cockle 

clams are found in abundance. The upper bay is 

dominated by mud flats where burrowing shrimp 

and softshell clams are common. Clam diggers 

should look to the sand flats of the lower bay for 

Purple Varnish, cockles and gapers. One of the 

secret locations for softshell “steamers” is up-bay 

two miles by boat from the town of Waldport 

between the old railroad trestle and the mouth of 

Drift Creek. 

There appears to be no end in sight for clam 

diggers, even as other fisheries are sometimes sent 

reeling by harvest restrictions. The daily limit for 

ON THE TRAIL OF PURPLE VARNISH CLAMS in Siletz Bay, a family digs in among acres of sandy clam beds that rippled 

like waves before melting into the low tide. 

bay clams is 20, with no more than 12 gapers. 

“We do creel surveys and interviews to get a 

handle on the harvest, and there’s lots of effort and 

lots of harvest during the low tides,” said biologist 

Vance, responsible for managing the state’s sport 

shellfish resources. “We feel the harvest level is 

sustainable.” 

For more information about clamming, visit the 

Oregon Dept. Fish and Wildlife website at dfw. 

state.or.us, or drop the ODFW office in Newport 

at 2040 S.E. Marine Drive where there are many 

excellent, free publications on how and where to 

harvest bay clams. 

46 


LISTINGS & SALES are on our website! 

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Broker Owner, e-PRO, CRS, GRI, C2EX 

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47

SILVER & GOLD 

I took this photo right around the 1st of December. The whole time I kept thinking 

of the Christmas song Silver and Gold. I thought it would be a perfect way to end 

another year. Hope you have a Merry Christmas and A Happy New Year from the 

myself and the staff of OC Waves and the News-Times. 

PHOTO BY JEREMY BURKE

PHOTO BY JEREMY BURKE

DIAMONDS BY THE SEA 

50 

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 

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 


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 

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looking to live on the 

OREGON 

COAST! 

2019 

Curry Coastal 

READERS’ CHOICE AWARDS 

Pilot 

Gold Winner 

2018 

Pilot 


Curry Coastal 

Gold Winner 

2022 

Curry Coastal 

Pilot 


Gold Winner 

2014: Executive Award 

2015-2016: Platinum Award 

2017: Hall of Fame Award 

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 


Curry Coastal 

Gold Winner 

2021 

Pilot 


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 


51

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