Oregon Coast Waves - 3.1

VOL 3.1

2 

OC WAVES • VOL 3.1

scan to dscover 

PHOTO ©JEREMY BURKE 2022

CONTENTS 

19 

Winged Icon

VOL 3.1 

9 

Rock of the Month from 

Styx, Stones n Bones 

oregoncoastwaves.com 

36 

Gulls and some amazing 

facts about them 

INSIDE 

14 

16 

21 

23 

26 

28 

38 

45 

46 

48 

Pirate's Plunder - You will have a blast 

hunting for treasure here. 

The Thirsty Fisherman opens in Toledo 

Barnacles — more than just crust on 

the rocks - don't miss the recipe 

Hook and Slice 

Two-year anniversay for OC Waves and 

all the covers 

Recipes of the month 

The resident Gray Whales and how to 

identify them 

Historic Piece of the Month from 

Pacific Maritime Museum 

Highest bridge in Oregon along the 

Oregon Coast? 

Dream home of the month from 

Advantage Real Estate 

11 

Newport Florist and Gifts

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 

Natural Food Cooperative 

Wine, 

greeting cards, 

and gifts 

Full-line grocery store 

specializing in 

Organic products 

Hundreds 

of items 

in bulk! 

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 

PEORIA ROAD 

FARM MARKET 

OPEN 7 DAYS A WEEK 

8:30 am –6:00 pm 

541-997-7540 

www.CandMStables.com 

90241 Hwy 101• Florence 

Hermiston 

Melons 

Hanging Baskets • Bedding Plants 

Garden Art • Landscaping 

Flowering Shrubs • Perennials 

...and more Seasonal Produce! 

33269 PEORIA ROAD 

CORVALLIS 

541.207.3327 

Peppers, 

Tomatoes, 

& Peoria 

Sweet Onions 

Perfect for Salsa! 

just 1.6 miles down 

Peoria Road 

- on the left 

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 3.1 

7

8 

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 

A different view of the iconic original 154 

year-old Fresnal Lens in the Yaquina Head 

Lighthouse. Photo by Jeremy Burke 

CORRECTION 

We had a typo in the last issue - Cape Argo 

should have been Cape Arago. We apologize 

for this error and thank you to the Myor of 

Bandon for helping us correct it. 

oregoncoastwaves.com 

Facebook 

@OregonCoastWaves 

Instagram 

@oregoncoastwaves 

All rights reserved. No part of this 

publication may be reproduced without 

the written permission from this publisher. 

Photographs, graphics, and artwork are 

the property of Newport Newspapers LLC 

©2022 and J.burkephotos ©2022 

Oregon Coast Waves 2022 

A News-Times Publication 

831 NE Avery Newport Or 97365 

Delivered to your mailbox 

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Address 

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Regular price $49.99 

Subscribe today and discover the best of the Oregon Coast. 

Payment Enclosed 

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*please make payments payable to Newport News-Times 

City State Zip 

Email 

W A V E S 

W A V E S 

VOL 2.6 

VOL 2.1 

Phone 

Make checks payable to the Newport News-Times. 

Send payment to PO Box 965 Newport, Oregon 97365. 


Styx, Stones n’ Bones 

Watermelon tourmaline on smoky quartz. Old stock. 

LOCATION 

Aricanga Mine, 

Sao Do Safira, MG, BR 

Learn more about this stunning piece and thousands more at 

STYX, STONES N’ BONES 

160 W 2nd St, Yachats, OR 

(541) 653-3548 


9 

Voted best Rock & Fossil 

Store in Lincoln County 

9

Adopt an Ameowzing 

Companion 

$70 Cat Adoptions 

$95 Kitten Adoptions 

Fee Includes: 

Spay/Neuter | Vaccines 

Microchip | Starter Kit 

OCHS 

Oregon Coast 

Humane Society 

OregonCoastHumaneSociety.org 

541-997-4277 

2840 Rhododendron Dr., Florence OR 97439 

LIC BOND INS • CCB#178671 

Voted #1 

Painter in Lincoln County 

We are humbled by the kindness of 

Lincoln County voting for us. 

306 SW Coast Hwy, Ste. A, Newport 

Serving All Lincoln County 

Ph. 541 961-2969 • Cell 541 574-0189 

www.mostwantedpainters.com 

ABC 

Preschool 

ABC Preschool would like to say 

Thank You for voting us as the 

Best Child Care & Best Preschool 

in Lincoln County. 

ABC Preschool has been in the area 

for over 47 years. 

2350 N Coast Hwy, 

Newport 

541.265.2654 

Located just steps from the beach 

at the Nye Beach Turnaround 

515 NW Coast St. 

Newport, OR 

541-272-5545 

TAPHOUSEATNYE.COM 

WE 

DELIVER! 

COBBLESTONE 

pizza co. 

Pizza, Pasta, Salads, Calzones, Grinders, 

Beer on Tap, Wine and More! 

Newport 

130 NW 19 th Suite B 

(Behind OSU Federal 

Credit Union) 

541-265-3300 

Toledo 

300 S. Main St. 

(at the bottom of 

Main Street) 

541-336-2663 

www.cobblestonepizzaco.com 

Do you have your 

ducks in a row! 

10 

Call Shorewood Senior Living 

today and ask about reserving your 

spot on our apartment waitlist 

for only $100! 

541.997.8202 

Allow yourself to stop worrying about 

tomorrow by scheduling a tour today! 

Shorewood Senior Living 

1451 Spruce St. Florence, Oregon 97439 

541.997.8202 sayhello@shorewoodsl.com 

T-SHIRTS and SWEATSHIRTS 

WinosDingbatsRiffraff.com 

Available locally at Pirate’s Plunder 

3145 SE Ferry Slip Road • South Beach 

Toys • Clothing • Games • Gifts 

and so much more! 

412 SW Bay Blvd, Newport 

(541) 265-4491 

CHILDISHTENDENCIES.COM 


NEWPORT 

FLORIST 

AND GIFTS 


11

NEWPORT 

FLORIST 

AND GIFTS 

TO START 

OFFERING 

CLASSES 

Newport Florist and Gifts, located at 1738 North 

Coast Highway just south of Fred Meyers, is a onestop 

destination for original and creative floral 

arrangements for every occasion and a place where 

community members can take fun classes to create 

their own themed arrangements. 

Tarrah Richardson, who has owned the business 

with her husband Ryan for seven years, said 

Newport Florist is known for artistic floral 

arrangements that are airy, voluminous and in 

quality vases. Using a wide variety of flowers, their 

arrangements have bend and movement as well as 

a long vase life. 

With over 125 designs available for order on their 

website, the staff is happy to make traditional 

bouquets but love it when people ask for “designer’s 

choice” which gives the designers a chance to let 

their creativity shine. “Men know how to ask for a 

dozen roses but many don’t know much more than 

that,” said Richardson. “We don’t want to step on 

anyone’s toes, but sometimes we make suggestions. 

It just makes someone’s day.” 

Richardson and her team, which includes her 

daughters as well as several other professionals, 

sometimes use non-traditional vessels such as 

bird feeders. Some of their more whimsical 

arrangements include “You’re Quite a Catch” 

which includes two cans of locally sourced 

canned tuna, ”Honey, Will You Bee Mine?” which 

includes local honey and “You’re My Cup of Tea!” 

with flowers in a teacup and tea bags on the side — 

perfect for those wanting to give something truly 

unique. “They are definitely not for everybody, but 

I love them,” said Richardson. Fresh grab-and-go 

bouquets are always in stock as are indoor plants 

and locally grown succulents. 

Richardson, who has worked in the floral business 

for 27 years, said the flower industry has changed 

dramatically over two decades. Up until about 20 

years ago, fresh bouquets were only available from 

florists. Then grocery stores and hardware stores 

started carrying them and the art of floral design 

dramatically decreased as non-professional florists 

became the face of the industry. “The end result is 

the artistry decreased and the life of the bouquet 

decreased,” said Richardson. “Because of those 

two factors, people lost appreciation of quality 

floral arrangements.” Another negative result 

of mass market floral shops was that many small 

business floral shops closed. 

Most grocery store bouquets come from flowers 

grown in South America. Newport Florist and 

Gifts source the majority of their flowers from 

local farmers, most of them from Oregon. “It is 

just much better quality and more natural looking 

flowers,” explained Richardson. “The priorities 

of the local growers are beauty, fragrance, color 

and variety.” They proudly use many unique and 

unusual flowers not commonly known or seen in 

grocery stores because it gives them the chance to 

get creative and give their bouquets personality. 

Starting September 9, Richardson and her staff 

will be holding classes every Friday evening at 

5:30 though some instructors may move them to 

Saturday mornings. “The whole idea is making 

floral designing fun for whoever comes to our 

12 

BY SUSAN SCHUYTEMA | PHOTO JEREMY BURKE 


classes,” said Richardson. 

Instructors will give people a bucket of flowers 

and then do a demonstration on how to set it up 

with greens and then demonstrate how to put the 

flowers into the containers. At the end of the class, 

attendees will get to take home their creations. “I 

want everyone to be pleased with the product they 

are leaving with,” said Richardson. 

The classes are a great opportunity for a fun girl’s 

night out or even a date night. Richardson said 

historically, the majority of people who take the 

classes are women, but men and children are 

welcome to join too. Many of the classes will 

offer two different price points for an economy or 

premium option. 

“My three priorities for the classes are that they are 

fun, the participants learn the art of floral design 

and people get an understanding of how to extend 

the flowers’ vase life,” she said, adding the best 

secret for the long lasting floral designs is inserting 

the stems in water within one to two seconds from 

the stem cut to water. 

Some of the upcoming classes include dos and 

don’ts of floral design with Tarrah, boho bouquet 

with Amber, front door autumn wreath, back-toschool 

mug bouquet, the lopsided V with Cherity, 

a sunflower vase and Thanksgiving centerpieces. 

To view the current classes and to sign up, go to 

newportfloral.com and click on the classes tab. 

Most classes are between one and two hours. 

Richardson is also considering holding weekend 

seminars on advanced floral design such as 

wedding work. Since there aren’t many schools 

of floral design, there is not a lot of opportunity 

for professional development. Students would 

also build their portfolio of their own work to 

gain experience for entering the industry as 

professionals. 

In addition to classes Newport Florist has DIY 

workspaces where people can come and create their 

own arrangements with help if needed. Custom 

silk arrangements, personal consultations, and 

corporate flowers are other specialties. 

Richardson loves teaching classes and sharing her 

knowledge of design and delight in flowers. “Floral 

design has been a life-long passion for me,” she 

said. “I’ve been blessed.” 

Hours at Newport Florist and Gifts are Monday 

through Friday 10 a.m. to 5 p.m. and Saturday 

from 10 a.m. to 2 p.m. Call 541-265-8262 or 

email flowerart.newport@gmail.com and follow 

Newport Floral Florist and Gifts on Facebook and 

Instagram. 


13

PIRATE’S 

PLUNDER 

Buccaneers seeking buried treasures and hidden 

secrets of lore need to look no further than 

Newport’s Pirate’s Plunder. The flagship business 

in Aquarium Village, Pirate’s Plunder is an 

8,000-square-foot antiques and collectibles mall 

that begs to be explored. Purchased by Mila Sacket 

six years ago, it is now a woman and family-run 

business with over 80 vendors and booths. For 

over 20 years, Pirate’s Plunder has offered an 

eclectic mix of wares that is fun, exciting and 

always changing. 

“With so many vendors, they are bringing in new 

stuff every day,” said Sackett. “We consider it a 

treasure hunt on the Oregon coast,” Sacket said. 

Several of the vendors have been with the business 

since it started. “It really is like a family here.” 

“It doesn’t matter how old or young you are, 

you will love it,” said Sacket. There are gifts and 

treasures for men, women and children of every 

age and every interest such as toy cars, costume 

and fine jewelry, blown glass pipes, records and 

books, beautiful butterflies and insects under 

glass, musical instruments, retired crab line 

jellyfish and bowls, pottery, collectibles, clothing, 

hand-made soaps and loads of nautical decor. 

“We have vendors who bring in arts and crafts 

from all over the world,” said Sacket. 

Sacket said many people ask her to carry more 

antiques. “I tell them that we try, but they are not 

making them anymore,” she joked. “We are lucky 

to have the ones we have.” Pirate’s Plunder does 

a great selection of antiques and collectibles and 

with the inventory constantly changing, there is 

always something new, or old, to discover. 

Pirate’s Plunder also carries thousands of seashells 

and agates and has an incredible selection of 

antique Japanese glass floats in all sizes and 

colors. “It’s amazing some of those are hundreds 

of years old and here they are,” Sacket said. The 

hand blown floats were once used by fishermen 

to keep their fishing nets afloat and are very 

popular collectors’ items. Some glass floats show 

distinctive wear patterns from the corrosive forces 

of sand, sun, and salt water. Other floats have 

small amounts of water trapped inside of them. 

Most floats are shades of green because that is the 

color of glass from recycled sake bottles though 

other colors were also produced. Some have 

identifying markings from the artist or place of 

origin. Replicas of the antique floats are also for 

sale at Pirate’s Plunder. 

There are several cutouts by local artists and 10 

house pirates that provide great opportunities for 

photo ops. Families can spend hours exploring. 

“It’s kind of like Pirates of the Caribbean. You’ll 

never know what you’ll find here,” said Sackett. 

Pets are welcome and all kids get a free treasure. 

“There is something for everyone,” she said. “It’s 

just such a fun place.” 

Pirate’s Plunder is open seven days a week from 

10 a.m. to 6 p.m. Sacket said they don’t do a lot 

of shipping because they want people to come in 

and experience the treasure hunt. And she offers 

some advice for shoppers. “If you see something 

you want, you better get it. I have so many people 

that come back the next day for some item they 

couldn’t get off their mind and guess what? It’s 

gone.” 

Visit Pirate’s Plunder at www.piratesplundersb. 

com and follow them on Facebook. For more 

information, email piratesplundersb@gmail.com 

or call 541-867-6000. 

14 



WE HAVE 

MOVED! 

COME SEE OUR NEW LOCATION 

You are going to love the new location. Come by and see us! 

SJ Custom Jewelers 

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

526 NW Coast St, Newport, OR 541.272.5300 

PHOTOS BY JEREMY BURKE 


15

THE THIRSTY 

FISHERMAN 

OPENS IN 

TOLEDO 

Four sisters with deep roots in the local commercial 

fishing community and decades of combined 

experience in the coffee industry have opened a 

new coffee stand in Toledo. 

The Thirsty Fisherman Drive-Through Coffee 

Stand, located in the gravel lot next to Henarie 

Trucking and Pacific Pride at the Toledo junction 

of Highway 20 and the Siletz Highway, is owned by 

Siobhan Bellamy and Jordan Iverson who run the 

stand, and Silken Boccara and Meghan Heims who 

manage the branding, social media and marketing 

remotely. “It’s just a great location,” said Iverson. 

“Someone told us this is ‘scary convenient.’” 

All the owners have worked for several coffee 

companies, including big chains such as Starbucks, 

to regional staples like Dutch Bros and Human 

Bean, as well as small mom-and-pop coffee shops. 

They have taken that espresso experience and 

created something new and unique for Toledo. 

The sisters, all born and raised in Newport, 

not only have a love for coffee, they also have a 

passion for good health and community, and that 

is reflected in their business model. The Thirsty 

Fisherman philosophy is to serve high-quality, 

artificial color-free beverages and food, with a focus 

on supporting their community. “We wanted 

to bring high-quality products and attention to 

detail,” said Iverson, who also works as a real estate 

agent in Lincoln County. “We really have a niche 

with our unique offerings no one else has.” 

The Thirsty Fisherman offers espresso drinks, drip 

coffee, teas, real fruit smoothies, a “clean” caffeine 

energy drink, and sweet and savory food items. 

The syrups are all natural with no artificial dyes. 

They also make their whipped cream from scratch 

… another nod to quality. 

After tasting dozens of coffees to use for their 

house pour, the owners chose Caffé D’arte a 

coffee roaster in the Seattle area specializing in 

traditional Italian coffees. The owners have gotten 

great feedback from it. It's a medium to dark roast 

and has a good body. People love it, said Iverson. 

Each coffee drink is served with a chocolatecovered 

espresso bean. 

Another unique option for customers is the 

Protein Freeze, which combines whey-based or 

vegan powder with espresso drinks. The first of 

its kind in the area, the protein powder packs 25g 

of protein and is low carb, low calorie and low 

sugar. “You’ll see beneficial things happen,” said 

Bellamy, who is also a certified personal trainer. 

“Everybody needs more protein in their diet. And 

it tastes good.” 

Those wanting “clean” caffeine energy can order 

a FitAid Energy Drink. A healthier approach to 

traditional energy drinks, FitAid is an athlete 

recovery drink with vitamins and nutrients 

and no artificial flavors or sweeteners. They are 

made from green and black teas so you don’t get 

a terrible crash you can get from other energy 

drinks. “We want people to learn about this 

drink,” said Bellamy. “We are really excited about 

this. It’s good stuff.” 

16 



A variety of teas, as well as a masala chai are from 

Portland’s Steven Smith Teamaker Company. 

Food offerings include breakfast sandwiches with 

artisan-crafted bagels. A lunch special from 11 

a.m. to 2 p.m. every day includes a bagel sandwich 

and a medium drink for $10. Biscuits and gravy, 

served in an easily eaten on-the-go cup, scones 

sourced from Coasties Roasties in Newport and 

PNW Cookie Company are also available. “We’ve 

been pleasantly surprised about the food taking 

off,” said Bellamy. “It’s super fun and delicious.” 

The owners plan to add more pastries and possibly 

another savory option in the future. 

The Thirsty Fisherman is also committed to 

doing their part to contribute less trash whenever 

possible, so all serving containers, cups, utensils 

and straws are compostable or recyclable. They sell 

branded, reusable tumblers, and when customers 

bring them back in for a new drink, they get 25 

cents off. Even their “bottled” water comes in a 

recyclable paper box. 

As a way to give back, all fishermen, truckers, first 

responders, active military and veterans receive a 

10 percent discount. “It’s a small way we can thank 

them for their service,” said Iverson. 

Another customer perk is the frequent drinker 

card. After a customer buys 10 drinks, they get 

the 11th free. On Thursdays, customers receive 

double stamps. Once the cards are filled and 

customers receive their free drink, the cards get 

put in a monthly drawing for the chance to win 

a $10 gift card. 

In addition to bags of ice for sale, The Thirsty 

Fisherman also sells a selection of products from 

other small, area businesses. “We always have 

coasters by Kylie’s Coasters,” said Iverson. “It’s 

a good way to get another local small business’s 

name out there. We want to help each other out.” 

The owners hope to open more drive-through 

coffee stands in the future and continue to grow 

their brand. “We are learning more and improving 

every day,” said Bellamy. “That’s a thing we all love 

about working in a coffee stand is the relationships 

we have with our customers, even if we are only 

seeing them for a few minutes each day.” 

The hours are 6 a.m. to 6 p.m. seven days a week. 

Lunch can be ordered ahead at 541-635-0083 

from 11 a.m. to 2 p.m. with a minimum $10 

order. The Thirsty Fisherman also participates 

in area festivals and special events. Learn more 

about their offerings and specials by following the. 

thirsty.fisherman.coffee on Instagram. 

The Frozen Hot Chocolate 


17

Jim Hoberg, 

ABR, ABRM, CRS, GRI 

BROKER/OWNER 

541-997- SOLD 

(7653) 

FAX 541-997-7654 

1-866-967-7653 

jim@jimhoberg.com 

www.wcresi.com 

P.O. Box 3040 

1870 Highway 126, Suite A 

Florence, OR 97439 

18 


WINGED 

ICON 

Brought back from the brink of extermination 

in the U.S., the bald eagle is now a common 

sight in every Oregon county and breeds in 32, 

while a recent study shows another widespread 

threat to the nation’s avian symbol. 

The United States’ founders adopted the bald 

eagle as the national bird — it appears on most 

official U.S. government seals and on much 

of its currency — and it’s long had cultural 

and religious significance to the continent’s 

indigenous people. It’s known for its large 

nests, the largest tree nests ever recorded at up 

to 13 feet deep and 8 feet wide, and distinctive 

plumage of dark body feathers with a white head 

and tail (An archaic English meaning of “bald” 

was “white headed.”). 

The sea eagle feeds on fish and can be seen 

hunting locally at spots like Yaquina Head and 


Moolack Beach, swooping to the ocean and 

grasping prey with its sharp talons. They’re also 

frequent scavengers. 

It resides in almost all of North America and 

in every contiguous U.S. state, and Oregon’s 

bald eagles are larger than their southern 

counterparts, as the species follows “Bergmann’s 

rule” — it increases in size within its habitat 

according to distance from the equator. The 

largest are in Alaska, where female eagles, up to 

25 percent bigger than their male counterparts, 

can have wingspans of up to 8 feet. 

It’s estimated that as many as 500,000 bald 

eagles were on the continent in the early 19th 

century, but their numbers were significantly 

reduced through hunting and habitat reduction 

by the beginning of the 20th, and those practices 

combined with a pesticide introduced in the 

1940s almost exterminated them from the lower 

48 states. 

The pesticide DDT is very persistent in the 

environment, accumulates in fatty tissue of 

animals in increasing concentration up the 

food chain and can travel long distances in 

the upper atmosphere, according to the U.S. 

BY KENNETH LIPP | PHOTO BY JEREMY BURKE 

Environmental Protection Agency. The chemical 

was found to interfere with bald eagles’ calcium 

metabolism, making their eggs too thin and 

brittle to withstand a brooding adults’ weight. 

By the next decade after DDT’s introduction, 

there were only about 400 known nesting bald 

eagle pairs in the contiguous U.S. 

It took more than another decade to make the 

decisive link between the chemical and the 

decimation of the species, as well as reductions 

in populations of osprey and brown pelicans, 

and afford them protection by law. 

In 1972, the EPA banned most uses of DDT 

“based on its adverse environmental effects, 

such as those to wildlife, as well as its potential 

human health risks.” And, in 1973, the bald 

eagle was one of the first species to be protected 

under the Endangered Species Act, making it 

illegal to interfere with their habitat or harm 

them. 

The 1980s saw the birds on a path to a 

remarkable recovery, and by the 1990s the 

species’ population was estimated to exceed 

CONTINUED ON PAGE 20 

19

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 

ICON 

CONTINUED FROM PAGE 19 

100,000. Congress removed it from the endangered species list in 2007, 

and Oregon removed it from its list of threatened species in 2012. It 

is still protected by the Migratory Bird Treaty Act, Bald and Golden 

Eagle Protection Act, Oregon Forest Practices Act and other laws from 

disturbance of its habitat and killing without a permit. 

Last year, U.S. Department of Interior Secretary Deb Haaland announced 

the findings of a USFWS report that found the total U.S. bald eagle 

population was more than 300,000, with more than 71,400 nesting pairs. 

There are estimated to be 30,000 bald eagles in Alaska alone, and though 

Oregon stopped counting total population when it delisted the species, 

its Department of Fish and Wildlife in 2020 estimated there were 570 

nesting pairs in the state. 

Scientists say a new threat looms that hinders the species’ continued 

flourishment and might make it less adaptive to future challenges. 

A study published in February that examined blood, bones, feathers and 

liver tissue of 1,210 eagles from 38 states sampled from 2010 to 2018 found 

46 percent of those animals had toxic levels of lead in their tissue. The 

neurotoxin, which is known to be detrimental to human development, 

can impair an eagle’s balance and stamina, reducing its ability to fly, 

hunt and reproduce, even at low doses, and sufficient poisoning leads to 

seizures, difficulty breathing and death. 

The Associated Press reported in February on one such extreme case in 

Oregon. The board president of a wildlife refuge in Klamath County 

recounted the first eagle she saw brought in with acute lead poisoning in 

2018. It was wrapped in a blanket, struggling to breathe and unable to 

stand or fly, and it went into convulsions and died within two days. 

The Klamath Basin is considered among the best places to view bald eagle 

in the Pacific Northwest. 

The 2022 study pointed to lead in ammunition as the primary source 

of exposure — scavenging eagles eating carcasses killed by hunters that 

contain fragments of bullets or shotgun pellets containing lead. 

Skate 

Boards 

& Equipment 

Hoodies 

Sports Memorabilia 

Jewelry • LP’s 

Star Wars • Hot Wheels 

Collectibles • Trains 

Dollhouse 

Furniture 

The researchers estimated lead poisoning caused a 4 percent reduction in 

population growth during the study. Though this still meant a net increase 

in numbers, scientists worry lead exposure reduces bald eagles’ “resilience 

in facing future challenges, such as climate change or infectious diseases,” 

according to the AP. 

Commenting on the February study in his most recent newsletter, Rep. 

David Gomberg, Lincoln County’s representative in the Oregon House, 

noted lead was banned from use in hunting waterfowl in 1991 but is still 

common in other types of ammunition. ODFW has urged hunters to use 

steel or another metal when hunting, but Gomberg said he is unaware of 

any efforts for regulation. 

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

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

20 


BARNACLES 

— MORE 

THAN JUST 

CRUST ON 

THE ROCKS 

FROM THE OREGON COAST AQUARIUM | PHOTO BY JEREMY 

BURKE 

If you’ve ever been to the beach, chances are 

you’ve seen a barnacle. Probably hundreds 

of them, in fact, sitting out at low tide, 

peppering the surroundings with grayish-white 

encrustations. They’re everywhere, studding 

the rocks and driftwood and even the shells of 

other creatures. They are quite literally a fixture 

of the seashore — as sessile invertebrates, they 

are glued to the spot — and their steadfastness 

gives rise to some curious adaptations. 

Barnacles are crustaceans, distant kin to crabs, 

shrimp and lobsters. As arthropods, they 

have bodies split into segments—head, thorax, 

abdomen—but none of this is visible on an 

adult, intact barnacle. 

Most of its anatomy is held within a ring of 

calcium-carbonate plates, roughly conical, that 

protect the animal from predators, the pounding 

surf and the dehydrating nature of the sun. 

This is the part of a barnacle you’re most likely 

to see: its outer aegis, similar to the shells 

of crabs and other crustaceans. Inside this 

conical “shell” is a tiny creature perched, rather 

improbably, on its head. 

Its back is oriented toward the bottom of the 

cone, and its limbs are pointed upward. What 

corresponds to the forehead of the barnacle is 

cemented to the rock. Its six limbs, called cirri, 

are long and feathered and are used to sieve 

plankton from the water, bringing it down to the 

mouth to be eaten. For this anatomical feature, 

the 1,220 species of barnacles worldwide are 

known collectively as Cirripedia, Latin for “curlfooted”. 

The Pacific Northwest is home to 29 of those 

species, including what is perhaps the largest of 

them all: the giant acorn barnacle. Growing to 

four inches or more in diameter—roughly the 

size of a softball — it lives in subtidal areas along 

the Pacific coast. 

Incredibly, giant acorn barnacles possess some 

of the largest muscle fibers known to science, a 

fact that makes them ideal (and often-studied) 


PHOTO JEREMY BURKE 

subjects in investigations of muscular tissue. 

These muscle fibers, known as myocetes, are 

actually some of the largest cells in the animal 

kingdom—an individual myocete from the giant 

acorn barnacle can measure 2 millimeters or 

more in diameter, about 25 times thicker than 

the average human hair. By contrast, myocetes 

found in the human heart have a diameter of 

0.015-0.020 millimeters—almost 100 times 

thinner than the largest barnacle muscle fibers. 

You can view the barnacle’s habitat and a vast 

sample of intertidal fauna and flora at the 

Oregon Coast Aquarium. 

The aquarium is located at 2820 SE Ferry Slip 

Road, south of the bridge in Newport. Tickets, 

which include admission to all exhibits, are 

$24.95 for adults, $19.95 for seniors and $14.95 

for kids ages 3 to 12. Children 2 and younger 

enter free. 

For a close-up, personalized experience, spring 

for the extra $12 each to take the behind the 

scenes tour, offered at 12:30 p.m. Tuesday, 

Thursday and on weekends. 

See recipe on next page 

21

GOOSENECK 

BARNACLES 

WITH HEAVY 

CREAM 

A while back, someone sent me an image of the 

strangest looking sea creature, asking if they were 

edible. And although they looked incredibly 

unappetizing, I made it my mission to find out 

what these alien-looking sea creatures were, and if 

they were, in fact, edible. 

That alien-looking creature was none other than 

the gooseneck barnacle, and it is in fact edible! 

Not only is this strange looking crustacean edible, 

but it is out-of-this world delicious. With its sweet, 

briny flavor similar to a clam, and how abundantly 

they’re available here on the Oregon coast, this 

bizarre looking sea creature just moved its way up 

to the top of my list for amazing coastal eats. 

Gooseneck barnacles are filter-feeding crustaceans 

that attach themselves to hard surfaces of rocks and 

depend on water motion, rather than movement, 

for feeding on plankton. How they got their name 

is just as odd as the creature itself. It derived from 

the notion that these bizarre creatures are actually 

goose eggs. Unable to observe certain geese’s faraway 

breeding grounds, medieval naturalists in 

Europe believed that when goslings were ready to 

hatch, these barnacles would fall from their rocky 

perches, and fully formed goslings rose from the 

sea. 

Gooseneck barnacles, although not related to 

geese, are actually members of the crustacean 

family, related to crabs and lobsters. They have 

been prized in Spain for centuries, fetching upward 

of $100 per pound. So they next time you’re out 

harvesting mussels here along the central Oregon 

coast, there’s a very good chance you’ll see these 

alien-looking creatures secured throughout the 

rocks as well. 

But be sure to always know the rules and regulations 

when harvesting marine life. Currently, Oregon 

regulations limit wild harvest of these barnacles to 

10 individuals of any size, which isn’t a whole lot 

but definitely just enough to sample with some of 

your closest friends. 

If you are, in fact, brave enough to harvest these 

crustaceans, here’s, a quick step-by-step on how 

to clean and prep your barnacles and a recipe to 

follow that will surely impress your friends and 

family and add the title of adventurous eater to 

your resume. 

22 

Step one: Quickly blanch barnacles in salted 

boiling water for about 45 seconds. 

Step two: Immediately remove from boiling water 

and submerge in an ice bath for up to 5 minutes, 

no longer. Drain barnacles. 

Step three: Open the mouth of the gooseneck 

barnacle (that white, beak-looking shell at the end) 

and rinse thoroughly under water to ensure all 

sand is removed. Ensuring skin has separated from 

the meat, trim tough outer skin off of barnacle 

with kitchen scissors (get ready for a splash though 

because these guys release a lot of sea water when 

you remove the skin) as well as trimming off the 

head of the barnacle, which is not edible. 

Step four: Slice into bite size pieces then enjoy! 

You can eat as is or serve with your favorite 

dipping sauce or broth. I used a variation of one 

of my favorite beer broths that I typically use for 

mussels, then topped them with fresh parsley and 

coarse sea salt, and they were absolutely incredible! 

RECIPE AND PHOTOS BY KATIE WILEY 


HOOK AND 

SLICE 

BY SUSAN SCHUYTEMA | PHOTOS JEREMY BURKE

Golf bar and 

restaurant 

becoming a 

destination 

Located inside the Salishan Golf Link Pro Shop 

in Gleneden Beach, Hook and Slice Restaurant 

and Bar is much more than a typical golf course 

restaurant. 

Hook and Slice, formerly Shannon’s Irish Pub, 

is a whole new concept according to manager 

Kennedy McEntee. “We really just wanted to 

focus on the food,” said Kennedy. “We’ve got the 

highest quality products because that is the most 

important thing. This is not the typical low-onquality 

and high-on-price kind of club house.” 

One of the most popular items on the menu is 

the Hook and Slice burger topped with Tillamook 

cheddar, caramelized onion, bacon, lettuce, 

tomato, avocado, onion ring and homemade sauce 

served on a brioche bun. “It is huge and is the 

most delicious thing,” said Kennedy. “People just 

love it.” 

A few things that are unique to a golf restaurant 

is having good fish on the menu according to 

Kennedy. “We have amazing fish and chips and 

a poke bowl which is one of the top sellers,” she 

said. “It’s so good and unexpected.” Other fish 

items include halibut tacos, a blackened salmon 

sandwich and a tuna melt. 

The menu also has appetizers, salads, burgers, 

pizzas both whole and by the slice and an excellent 

BLT that has gotten rave reviews. “We have simple 

but good things,” Kennedy said. “It’s the food we 

would want to eat when we go to a golf restaurant 

and there isn’t one thing on the menu I wouldn’t 

recommend.” 

All the food at Hook and Slice is cooked to order. 

For those golfing, there is a menu on hole 8 so 

people can order ahead and have their orders 

ready at the window for pick up then get back 

on the greens quickly. She said there have been 

a few customers who show up at the window and 

think their lunch should be ready moments after 

they order. “It just goes to show people expect golf 

restaurant food to be crappy and that is just not 

the case,” Kennedy said. “We’ve tried to change 

that notion. Definitely the people that frequent 

24 


Kennedy and Celeste McEntee standing in the dining room of Hook and Slice . Photo by Jeremy Burke 

Hook and Slice know that and appreciate that.” 

The expanded grab-and-go market includes both 

healthy and junk food choices like trail mix and 

chips, ice cream and cookies, and a variety of 

beverages. 

Located on the east side of the pro shop, Hook 

and Slice is small but cozy with five big screen TVs 

showing a variety of sports. “It really feels like a 

living room here,” Kennedy said. “It’s not fancy, 

but super casual.” 

The restaurant is open to the public Sundays 

through Thursdays from 11 a.m. to 6 p.m. and 

Fridays and Saturdays from 8 a.m. to 6 p.m. 

Kennedy said many people think they have to be 

a golf course member to eat at Hook and Slice 

but everyone is welcome whether they golf or not. 

“It has really become a community place,” said 

Kennedy, adding they love locals and tourists alike. 

Hook and Slice is a family business owned by 

Celeste and Dylan McEntee of Mo’s Seafood and 

Chowder fame. The idea for the golf restaurant 

came when Celeste and Dylan’s oldest son, Carter, 

needed an internship or business project to 

complete his MBA. They turned to the Salishan 

spot which had been unoccupied for over a year. 

Initially, it was just Carter and Kennedy who 

ran the restaurant until Kennedy took over 

management when Carter moved into the General 

Manager position of Mo’s. “None of us planned 

on doing this,” she said. “But the restaurant 

business is in our blood.” 

Celeste McEntee said it has been great for her to 

see her children work together. “They can do it 

all,” she said. “I’ve had the pleasure of working 

there and I’ve loved every minute of it.” 

The goal is for Hook and Slice to continue to 

thrive and flourish for years to come, according to 

Celeste, adding, “Anywhere we can cook and serve 

is the greatest gift we can give someone.” 

Kennedy said the Hook and Slice concept works 

and people are enjoying it. “Locals have supported 

us and we could not have done it without them,” 

she said. “The community is our life blood.” 

To get to Hook and Slice, go to the Salishan light 

and turn west. Take the first left past the shops 

and large parking lot and you’ll see the pro shop 

and Hook and Slice at the end of the parking lot. 

Enter at the Pro Shop or order from the window 

outside. 

Follow Hook and Slice on Facebook for the latest 

updates. 


25

OC 

W A V E S 

THE MAGAZINE FOR THE OREGON COAST 

OC 

W A V E S 


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VOL 1.1 

JULY/AUG 2020 

VOL 1.2 

SEPTEMBER 2020 

VOL 1.3 

OCTOBER 2020 

VOL 1.4 

NOVEMBER 2020 

W A V E S 

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VOL 1.9 

APRIL 2021 

VOL 1.10 

MAY/JUNE 2021 

VOL 1.11 

VOL 1.12 

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VOL 2.5 

VOL 2.6 

VOL 2.7 

VOL 2.8 

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TWO YEAR AN 

OC WAVES COVER PHO 


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VOL 1.5 

DECEMBER 2020 

VOL 1.6 

JANUARY 2020 

VOL 1.7 

FEBRUARY 2021 

VOL 1.8 

MARCH 2021 

W A V E S 

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VOL 2.1 

VOL 2.2 

VOL 2.3 

VOL 2.4 

VOL 2.9 

VOL 2.10 

VOL 2.11 

VOL 2.12 

NIVERSARY 

TOS BY JEREMY BURKE 


27

28 

PHOTO BY: JEREMY BURKE 


CELESTE’S KITCHEN PNW 

BY CELESTE MCENTEE AND GUESTS 

BERRY PUFF PASTRY 

This is truly one of my favorite desserts. 

In my book, the perfect summer foods 

are delicious, light, simple, and quick. 

This simple dessert can be thrown 

together without a lot of time or fuss. 

This berry puff pastry tart checks all those 

boxes, and looks good while doing it. 

Ingredients: 

1 sheet frozen puff pastry thawed 

1 egg 

1 teaspoon water 

2 teaspoons sugar for sprinkling 

4 oz mascarpone cheese 

5 oz whipped cream 

1/4 cup granulated sugar 

2 cups of any berries I usually use 2-3 kinds. 

You can also add almond or lemon 

extract to enhance the flavor, give it a try. 

Instructions: 

Preheat oven to 400 degrees 

On a large sheet of parchment paper, 

roll out the puff pastry to a rectangle 

approximately 12x10 inches. Using a 

knife, score a border approximately 3/4 

inch (2 cm) inside the edge, then use a 

fork to prick the inside of the pastry 

several times to prevent it from poofing 

up excessively while it bakes. 

Combine the egg and water in a small 

bowl, then brush the pastry border with 

the egg wash. Sprinkle with 2 teaspoons 

sugar. Bake pastry for 18-20 minutes until 

golden brown. Set aside to cool 

While the pastry bakes, prepare the 

topping. In a large bowl, combine the 

mascarpone, whipped cream, and 1/4 

cup sugar. Whip gently with a spatula 

until mixture is evenly combined. Set 

aside along with the berries. 

Pictured left 

BLUEBERRY 

CHEESECAKE 

This creamy cheesecake has a flaky puff 

pastry crust surrounding the cheesecake 

filling. The top has cracks all around for 

a rustic look. Fresh summer blueberries 

take the cake to complete perfection. It is 

different than any other cheesecake you’ll 

try. It’s really flaky on the outside, but 

creamy rich, and sweet with blueberries 

inside. This cheesecake is so easy to make 

and impossible to mess up. 

The pastry adds a flaky layer that’s a 

really nice contrast to all the creaminess 

going on inside the cake. 

For the cheesecake filling, I used cream 

cheese, sugar, eggs and cream. I love to 

add vanilla for flavor, and a sprinkle of 

my grey salt to help balance the richness 

from the cream cheese. It’s really, really 

simple and basic, but yet still really 




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BLUEBERRY CHEESECAKE 


delicious. 

My favorite combo — a little sweet, kind of salty. 

Once the cheesecake filling has been poured into the crust, 

sprinkle on all the fresh blueberries. Use the entire two cups. 

You want this cake bursting with blueberries. It’s what makes 

the cake so delicious. 

Now, finish with a light sprinkle of sugar and bake. 

Honestly, the baking is the hardest step. You have to wait a 

whole hour. The entire hour it smells so amazing. 

Once the cake has cooled, you can slice and serve dusted with 

a little powdered sugar. This is best to serve at room temperature. 

You can store any leftovers in the fridge for up to a few days. 

And that’s it. Every bite is a little flaky, has creamy cheesecake, 

and is bursting with fresh blueberries. You can also use any 

other fresh berry. 

Ingredients 

• 1 sheet thawed puff pastry (I use Pepperidge Farms) 

• 2 (8 ounce) cream cheese packages at room temp 

• 2/3 cup sugar 

• 3 large eggs 

• 3/4 cup of heavy whipping cream 

• 1.5 teaspoons real vanilla 

• 1/2 teaspoon grey salt 

• 3 tablespoons flour 

• 2 cups fresh blueberries 

Use sugar and powdered sugar, for dusting. 

FRESH STRAWBERRY 

GLAZED STRAWBERRY 

BREAD 

This is such a quick and easy bread — it can double as a dessert 

or make it for brunch. My family loves this recipe. It never lasts 

long around our house. 

FOR THE BREAD: 

• 3/4 cup granulated sugar 

• 1/2 cup milk 

• 1/2 cup water 

• 1 large egg 

• 1/2 teaspoon vanilla and almond extract 

• 2 cups unbleached flour 

• 2 teaspoons baking powder 

• 1/4 teaspoon French salt 

• 2 cups diced strawberries 

• 2 tablespoons unbleached flour 

FOR THE GLAZE: 

• 2 cups powdered sugar 

• 2 tablespoons melted salted butter 

30 


• 1/3 cup finely diced strawberries 

• 1/2 teaspoon vanilla or almond extract 

• 1-2 tablespoons heavy cream or milk 

Fresh fruit can be tricky to work with 

because it adds a lot of moisture to the 

bread. Finely diced strawberries worked 

beautifully in this recipe, though. I used 

about 2 cups of fresh small strawberry 

pieces. Anywhere between 2 and 2 ½ 

cups of fruit should work just fine. 

Remember, as with all quick breads, 

to not over mix the batter. Mix the wet 

ingredients well, then mix in the dry 

ingredients just until they are combined. 

Gently fold in the strawberries. 

Pro tip: Toss the strawberries with flour 

so that they won’t sink to the bottom of 

the loaf. 

Grease and flour the loaf pan so that 

the bread comes out easily. Allow the 

bread to cool in the pan about 15-22 

minutes and turn it out onto a wire rack 

to cool completely. 

• Preheat the oven to 350 degrees. 

• In a medium bowl, stir together the 

sugar, milk, water, egg and vanilla and 

almond in a separate bowl, combine the 

flour, baking powder and salt. Add the 

dry ingredients to the wet ingredients 

and stir until just combined-don’t over 

mix. 

• In a small bowl, toss together the 

strawberries and the 2 tablespoons of 

flour to coat the strawberries. Fold the 

floured strawberries gently into the 

batter. 

• Pour the bread batter into a greased 

9 x 5 bread pan. Bake at 350 degrees for 

50-55 minutes. A toothpick inserted in 

the center of the bread should come 

out clean. Allow the bread to cool, then 

remove the bread to a wire rack to cool 

completely. 

• To make the glaze, combine the 

powdered sugar, melted butter, diced 

strawberries and vanilla or almond in a 

small bowl. Mix until it is smooth. 

• Once the bread is cool, spread the 

glaze on top of the bread. Slice and serve. 

I like to leave the bread on the cooking 

rack with a cookie sheet underneath 

while applying the glaze. It makes less of 

a mess. 

You can also try other fresh fruits. 

Peaches are one of my favorites. 



31

THE KITCHEN WILD 

PHOTOS AND RECIPES BY KATIE WILEY 

CAJUN 

CRAWFISH 

BITES 

Crawfishing along the Alsea River has continued 

to hold steady at the tip top of my summer favorite 

activities list since moving to Waldport almost 

three years ago. There’s just something so majestic 

about spending these beautiful summer days 

in the warm sun next to fresh running water — 

preparing a picnic lunch, watching the kids splash 

and play in the river and, of course, catching those 

Oregon coast crawdads. 

Crawfish boils with those steamed Oregon 

coast crawdads, red potatoes, corn, sausage and 

lots of butter and garlic, piled high out on the 

picnic table, is always the perfect meal for a large 

gathering after a fun-filled day at the river. But I 

wanted to try something a little different with our 

last haul of crawfish, something a little smaller 

and easier to just pop in your mouth to snack on 

without the mess. 

So I whipped up a batch of these Cajun Crawfish 

Bites with a Spicy Dipping Sauce that immediately 

catapulted itself to our new favorite way to enjoy 

those little crustaceans. They’re crispy, crunchy 

and oh so spicy, making the perfect river-to-table 

snack or appetizer! 

Cajun Crawfish Bites 

Ingredients: 

• 2 dozen boiled and peeled crawdad tails and claws. 

(Tip, only boil long enough for shells to turn bright red. 

They don’t have to be fully cooked at this point since they 

will be deep fried.) 

• 1 egg 

• 1 cup milk 

• 1 packet of Catch and Cook Spicy Fish & Game 

Coating Mix (these can be ordered directly from https:// 

www.catchandcook.net/ ) 

• Oil for frying 

• Lemon wedges and chives for garnish 

Directions: 

• Preheat oil to 375 degrees 

• In a small mixing bowl, beat one egg with one 

cup of milk. 

• In a separate small mixing bowl, add about 

1/2 the packet of your Spicy Catch and Cook 

Coating Mix. 

• Coating step one: Add crawfish claws and 

32 

tails to Catch and Cook Coating Mix, be sure to 

fully coat your crawfish. Shake off excess coating. 

• Step two: Dip coated crawfish claws and tails 

into egg mixture. Shake off excess egg. 

• Step three: Add crawfish claws and tails back 

into the Catch and Cook Coating Mix until fully 

coated. 

• Fry battered crawfish until golden brown, 

approximately 2 minutes since crawfish are already 

partially cooked. 

• Top with chives and serve with lemon wedges 

and Spicy Dipping Sauce. 

Spicy Dipping Sauce 

Ingredients: 

• 1/2 cup mayonnaise 

• 2 teaspoons Franks Red Hot Buffalo Wings 

Sauce 

• 1/2 teaspoon paprika 

• 1/4 teaspoons cayenne 

• 1/2 teaspoon PS Seasonings Bad Juju (or 

your favorite Cajun seasoning) 

Mix well. 

BLACKBERRY 

JALAPEÑO JAM 

After a long wait this season, our delicious 

Oregon coast blackberries are finally in bloom 

and my little ones and I have been picking them 

wherever we go. They’re not only nature’s best 

snack, loaded with vitamin C, K, manganese and 

fiber but they’re my absolute favorite berries for 

jam making as well. The flavor taking me back 

to my childhood when my mom would make 

blackberry jam every season, and now passing 

that tradition down my little ones. 

You really can’t beat a good old fashioned 

blackberry jam on buttered toast, but to kick 

it up a notch, this jam made with fresh picked 

Oregon coast blackberries and Waldport farmers 

market jalapeños is the perfect combination of 

sweet and spicy! Perfect served with cream cheese 

and crackers, as a salmon glaze or even as a kicked 

up PB &J sandwich. 

Blackberry Jalapeño Jam 

Ingredients: 

3 cups blackberries 

6 jalapeños, diced. (Remove seeds and veins for a less 

spicy option) 

3 cups sugar 

1/2 tsp pectin 

2 T fresh squeezed lemon juice 

Directions: 

In a stockpot, add blackberries, jalapeños, sugar 

and pectin. 

Bring to a boil and reduce by half. Approximately 

15 to 20 minutes. Then add lemon juice. 

Allow to cool in the fridge then enjoy! 


SOUTHWESTERN 

GRILLED COHO 

SALMON W/ 

MANGO SALSA 

This past June my husband developed 

diverticulitis which was a very scary process 

leading up to his diagnosis. 

It started on June 28th, the day before his 41st 

birthday when he laid awake all night in agonizing 

pain. My husband Jed is one of the toughest men 

I’ve ever known so seeing him in such severe pain 

I knew there was something very seriously wrong. 

I drove him to the urgent care in Newport where 

they ran a series of tests, bloodwork and a CT scan 

and eventually diagnosed him with a diverticular 

infection and was placed on antibiotics. The 

following day was his birthday, and although still 

in very serious pain and couch bound because 

of it we still celebrated with delicious celebratory 

birthday foods, lots of Chinese takeout to be 

specific. If you know anything about diverticulitis, 

then you know that this was an awful meal 

choice for a guy in his condition but neither 

one of us knew anything about diverticulitis or a 

diverticular infection at this point and as you can 

imagine, after a meal like this he continued to feel 

worse and worse. After 7 days of his antibiotics 

there was absolutely no improvement, he was 

still in extreme pain, losing weight rapidly and 

no longer sleeping so he went back to the doctor 

where they prescribed him another round of not 

one but two new antibiotics and the pharmacist 

also recommended that I pick up some Nancy’s 

yogurt to start repairing his gut health after all 

of these antibiotics. This was uncharted territory 

for us, yes, we eat natural foods most of the time 

caught or harvested by our own hands but not 

always prepared in the healthiest ways and yes, we 


know foods heal but we have been very fortunate 

and have never had to actively heal ourselves due 

to an illness so it was time to seriously rethink how 

we are preparing these foods, especially during this 

time. 

After two rounds of three separate antibiotics, 

loads of probiotics, trial and error of food 

elimination and great advice from friends who 

suffer from this same issue, I’m thrilled to report 

that Jed is finally back to his old self, minus the 

20lbs he lost during his illness. We have substituted 

our regular deep fried fish and chips for a much 

lighter option of grilled fish and salad. I say “we” 

because we are making these changes together as a 

family, not only to lessen the temptation for those 

foods that can cause a flare-up but because this is 

certainly best for all of us to be more aware of how 

and what we’re eating the the effects those foods 

have on our overall health and wellness. 

This grilled salmon with mango salsa was paired 

with jasmine rice and a lightly dressed kale salad 

for a well balanced and incredibly delicious meal. 

Loaded with lean protein, omega-3s, vitamins and 

minerals and bursting with flavor and thanks to 

meals like this one, Jed is feeling his best and not 

missing out on the foods he loves. 

For the salmon: 

Heat grill to 400° 

Generously season salmon filets with PS 

Seasonings El Capitán Baja Chili Citrus seasoning 

then grill skin side down for about 6-8 minutes. 

Allow salmon to rest for a few minutes before 

serving. 

Mango Salsa 

Ingredients: 

2 cups diced mango 

1 cup black beans 

1/2 cup chopped red onion 

4 Tbs. minced jalapeño 

2 Tbs. chopped cilantro 

2 Tbs. fresh squeezed lemon juice 

1 tsp. salt 

Mix well, enjoy! 

For the Kale Salad dressing 

Stone Mustard Vinaigrette 

Ingredients: 

1/3 cup apple cider vinegar 

1 Tbs. PS Seasoning Bier Hall Stone Mustard (or 

your favorite specialty mustard) 

2 Tbs. honey 

1/3 cup olive oil 

Salt and pepper 

Directions: 

Whisk together (or shake in a mason jar) 

mustard, vinegar, honey and olive oil until 

thoroughly combined. The mixture will start to 

thicken and appear creamy. Add salt and pepper 

to taste. 

33

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35

GULL FACTS 

There are no seagulls in Oregon. In fact, 

there are no seagulls anywhere, if you want 

to get technical. There are several dozen 

species of gulls, a highly diverse family 

of intelligent marine birds that live on 

every continent, including the margins of 

Antartica. 

Most of the gulls you see on the central 

coast are western gulls, a large species that 

can weigh up to 3 pounds. 

The birds have a place in 20th century 

horror — many of the avians that mercilessly 

attacked Tippi Hedren and the family of her 

love interest, played by Rod Taylor, in Alfred 

Hitchcock’s 1963 thriller The Birds, set in 

northern California, were western gulls. 

And though they’re known widely a trash 

birds, or even aggressive thieves, a study 

indicates local gulls spend much more time 

foraging feed from the nearby ecosystem, 

acting as an important factor in insect 

control, as well as serving as reservoirs of 

antibiotic resistance to diseases. 

They ARE everywhere, and all the time, 

so after a while, they can kind of seem 

invisible. We want to encourage you to stop 

and consider these extraordinary creatures, 

which can reach wind speeds of close to 30 

mph and hover in place above the shore on 

updrafts. In Oregon, western gulls often 

hybridize with the glaucous-winged gull in a 

cross referred to as an Olympic. 

Western gulls rarely journey more than 100 

miles inland — you’ll see them in Portland, 

but not likely in Bend. 

ARE 

OREGON 

GULLS 

TRASH 

BIRDS? 

BY STEPHANIE LOREDO 

OREGON STATE UNIVERSITY 

“Violent” and “greedy” are words often used 

to describe gulls in populous areas where 

36 

food or trash are readily available. Humans 

are used to seeing gulls in parking lots, parks, 

and plazas eating left over crumbs. Many 

people have even experienced menacing 

gulls ripping food away from their hands. 

Anecdotes like these have caused people to 

have negative perceptions of gulls. But could 

the repulsive attitude towards these birds be 

changed with evidence that not all gulls are 

the same? Well, Oregon may be home to an 

odd bunch. 

Seven years ago, two Oregon State University 

research hubs, the Seabird Oceanography 

Lab Geospatial Ecology of Marine 

Megafauna Lab, began putting GPS trackers 

on western gulls, Laurus occidentalis, off 

the Oregon Coast. One of the goals was 

to determine where gulls scavenge for food 

while raising chicks: at sea or on land in 

association with humans. The researchers 

were particularly interested to see if western 

gulls in Oregon would behave similarly to 

western gulls in California, some of which 

make trips to the nearest landfill during the 

breeding season to bring not only food but 

also potentially harmful pathogens back to 

the colony. 

During the 2015 breeding season, 10 

commercially brand ‘i-gotU’ GPS data 

loggers were placed on gulls from ‘Cleftin-the-Rock’ 

colony in Yachats. The tags 

provided GPS locations at intervals of two 

minutes that determined the general habitat 

use areas (marine vs. terrestrial). 



After a two-week period, the scientists were 

able to recapture six birds, remove tags, and 

download the data. They found that these 

western gulls stayed close to the colony and 

foraged in nearby intertidal and marine 

zones. 

Birds showed high site faithfulness by 

visiting the same foraging spots away from 

colony — their inland habitat use did not 

extend past 1.3 miles from shore, and the 

only waste facility within such boundaries 

did not attract any birds. Tagged birds 

never crossed the 101 Highway, but rather 

occurred at beaches in state parks such as 

Neptune and Yachats Ocean Road. 


While it is hard to determine whether gulls 

avoided human-created sources of food at 

the beach, preliminary analysis showed a 

high percentage of time spent in marine 

and intertidal habitat zones by half of the 

individuals, confirming that these gulls seek 

food in natural areas. 

‘Cleft-in-the-Rock’ is unique, and its 

surroundings may explain why there was 

high foraging in intertidal and marine 

zones rather than within city limits. (The 

Cleft colony can also be tricky to get to, 

with a close eye on the tide at all times. The 

colony site is close to the Cape Perpetua 

Scenic Area and surrounded by recently 

established conservation zones: the Cape 

Perpetua Marine Reserve Area, Marine 

Protected Area, and Seabird Protected Area. 

Each of these areas has different regulatory 

rules on what is allowed to take, which you 

can read about here. The implication of 

these protected areas in place means there 

is more food for wildlife! Moreover, the 

city of Yachats has a small population of 

703 inhabitants (based on 2013 U.S Census 

Bureau). The small population allows the 

city to be relatively clean, and the waste 

facility is not spewing rotten odors into 

the air like in many big cities such as Santa 

Cruz (population of 62,864) where our 

collaborative gull study takes place. Thus, in 

Yachats, there is more limited odor or visual 

incentive to attract birds to landfills. 

37

SCARLETT 

“Scarlett” (A.K.A. “Scarback”, but we think this name is too ugly for such an 

amazing whale) is probably the most famous gray whale along our coast. She is easily 

recognizable by the large scar on the right side of her back, which also spreads to 

her left side, just before the first dorsal knob. No one knows for sure how Scarlett 

gained this wound (theories exist about failed harpoon efforts in the Russian Arctic 

and vessel strikes), but one thing is for sure: Scarlett is a resilient whale! She has 

been observed along the Pacific NW coast since 1996, where she is frequently seen 

feeding in kelp beds and reef areas between June and October in most years 

HOW TO IDENTIFY SCARLETT: 

The large scar on Scarlett’s dorsal ridge is unmistakable 

Scarlett’s fluke is unique, both in shape and pigmentation, making it easy to recognize 

SEX: FEMALE 

FIRST IDENTIFIED: 1996 

KNOWN CALVES BIRTHED: 3 

information and photos courtesy www.individuwhale.com 

38 

MEET 

SOME 

OF THE 

AREA’S 

BEST 

KNOWN 

GRAY 

WHALES 

BY MICHELLE KLAMPE, OREGON STATE UNIVERSITY 

Scarlett is known for the large scar on 

her back. Equal bears the mark of a boat 

propeller injury. Roller Skate’s fluke was 

damaged due to entanglement with fishing 

gear. Solé has a favorite foraging ground 

she returns to each year. 


EQUAL 

“Equal” is a male gray whale that was first observed in 2015, making him about 6 years old 

(as of 2021) and considered a “sub-adult”. Equal is an important whale in our dataset because 

we observed and documented a traumatic event in his young life, which has significantly 

helped us understand whale stress levels. On June 19th, 2018 we saw Equal by Yaquina Head 

near Newport and he looked healthy and normal. But, when we observed Equal the next day 

(June 20th, 2018) we documented fresh cuts on his back, which are likely from a boat-strike. 

We collected a fecal sample from Equal on the 20th, within 24 hours of this injury, and 

analyzed the stress hormone levels (cortisol concentration). In comparison to the cortisol 

concentration of two previously collected samples from Equal (28-Aug-2016: 8.11 ng/g; 01- 

Jul-2017: 4.41 ng/g), Equal’s cortisol concentration on June 20th was three times higher 

(22.01 ng/g). Clearly poor Equal was stressed out! 

Scarlet shown with calf. Courtesy www. 

individuwhale.com 

HOW TO IDENTIFY EQUAL: 

Each of these gray whales was nicknamed 

by researchers in the Geospatial Ecology 

of Marine Megafauna Laboratory at 

Oregon State University’s Marine 

Mammal Institute. Over years of study, the 

researchers have learned the identifying 

marks, behaviors and health conditions of 

whales such as Scarlett, Equal, Roller Skate 

and Solé that frequent the Oregon Coast. 

Now they want the public to get to know 

some of these whales, too. They developed a 

website, https://www.individuwhale.com/, 

where visitors can meet some of these 

iconic whales; learn about their major life 

events; see their identifying marks; learn 

about the stresses they face from human 

activity and how to reduce them; and find 

out more about the research that seeks to 

better understand the animals. 

“We wanted to share with Oregonians, and 

the public in general, the stories of these 

whales because they are residents of Oregon 

like us, and they have personalities and 

stories to tell,” said Leigh Torres, principal 

investigator of the Geospatial Ecology of 

Marine Megafauna Laboratory at OSU’s 

Marine Mammal Institute. “These whales 

have interesting lives that we’ve learned 


Large white dot on left side. 

Scar on right side from boat propeller. 

SEX: MALE 




39

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Susan Spence 

Susan Spence 

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EA Kennedy 

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Depoe Bay greetings, 

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THE 

THE 

TIDE 

TIDE 

GIVETH 

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We invite you to visit the Silver Heron Gallery and delight in our extensive collection 

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SOLÉ 

Solé (pronounced like olé, but with an S) is a female gray whale who is at least 

22 years old (as of 2021), and is one of our most commonly sighted whales in the 

Newport/Depoe Bay region. Since our study began in 2015, we have seen Solé 70 

times. Yet, what is even more amazing about Solé is how our sightings of her all 

occur in one small area (5.2 km2). This is an incredible level of site fidelity for an 

animal that can migrate 20,000 km in a year. It is amazing how reliably we found 

Solé in her “predictable patch of the ocean”, where most of the time we see her 

foraging, so she must like the prey on the menu here and be very good at catching it. 

HOW TO IDENTIFY SOLÉ: 

On her right side, Solé has a large white dot just in front of her dorsal hump 

& 

Gifts 

While on her left side, Solé has a distinctive straight white line underneath the space between her dorsal 

hump and 1st knuckle 

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SEX: FEMALE 



ROLLER SKATE 

“Roller Skate” is a female who was first observed as a calf in 2015, making her 6 years 

old (as of 2021). She, much like Equal, is a young “sub-adult” whale who experienced 

the trauma of having fishing gear entangled around her fluke. We documented the 

entanglement in 2019 and Roller Skate’s return to Oregon feeding grounds in 2020 

with a very damaged fluke, but we did not see her in 2021. Gray whales share their 

foraging grounds in Oregon nearshore waters with many other users during the summer 

months, including recreational and commercial fishermen. Whale entanglements in 

fishing gear have steadily increased in U.S. West Coast waters and we are currently 

working with the fishermen and ODFW on a research project to better understand the 

overlap between baleen whales and fishing gear. 

GRAY WHALES 


a lot about over the years through our 

research.” 

Most gray whales in the Eastern North 

Pacific population cruise along Oregon’s 

coast as they migrate south in December 

and January to breeding grounds in 

Mexico and back north in March to feeding 

grounds in the Bering and Chukchi seas 

between Alaska and Russia, where they 

spend the summer. 

Torres and her team study a distinct 

population of gray whales known as the 

Pacific Coast Feeding Group, which spends 

the summer months feeding in coastal 

waters of Oregon, as well as northern 

California, Washington and southern 

Canada. 

HOW TO IDENTIFY ROLLER SKATE: 

Roller Skate has two large white dots on her right side 

Roller Skate has a very subtle dorsal hump which can help distinguish her from other whales with more pointy 

or prominent dorsal humps 

SEX: FEMALE 



Torres and her research team have been 

observing and conducting annual “health 

check-ups” on this population since 2016. 

When they spot a defecating whale from 

a boat or via a drone, they follow in the 

animal’s wake and use nets to capture 

samples that can be used to monitor 

reproduction and stress. The drones are 

also used to capture images of the whales, 

allowing researchers to monitor the 

animals’ body condition and behavior. 

“It’s a unique study system that allows us 

to do some really cool science,” said Torres, 

an associate professor in the College of 

Agricultural Sciences’ Department of 

Fisheries, Wildlife, and Conservation 

Sciences. “We can track a lot about the 

whales’ lives. We know their age and sex, 

their body condition and we can also track 

some of their different experiences, such as 

injuries or reproduction. ” 

Torres and her team have catalogued about 

190 whales, each with its own name and 

identification number, in the Pacific Coast 

Feeding Group. Some whales have become 

so well known, the researchers – and in 

some cases, the public – recognize them 

instantly. 

Right now, eight of the well-known whales 

are featured on IndividuWhale. Scarlett, 

also sometimes known as Scarback, who 

is frequently seen in the Depoe Bay and 

Newport areas, is one of the featured 

whales. 

“We’ve seen her every year that we’ve gone 

out on the water,” said Lisa Hildebrand, a 

doctoral student in Torres’ lab who helped 

create the new website. “She’s a resilient 



41

GRAY WHALES 


whale who recovered from this huge 

wound on her back and then was able to 

successfully reproduce.” 

Another whale, Roller Skate, was first 

identified as a calf in 2015. In 2019, she 

was spotted with fishing line entangled 

around her fluke. In 2020, the researchers 

documented her again in the same area. 

BUTTONS 

Our research depends on using photo-identification of whales to link our many data 

streams (i.e., drone footage, fecal samples) to each whale, allowing us to make inferences 

about an individual’s health, behavior, and habitat use. While gray whales have very 

distinctive markings that we use to identify each whale, sometimes a whale’s appearance 

will change over time due to scars or changing skin condition. This potential for variation 

in appearance can play tricks on our eyes and minds that make the identification of 

certain whales tricky. A classic example of one such trickster is “Buttons”. 

“She survived a very gnarly, embedded 

wound, and part of her fluke was effectively 

amputated,” Hildebrand said. “She dives 

differently now than she did before the 

injury.” 

Torres said one aim of the website is to 

educate the public about the threats facing 

Oregon’ gray whales, including humancaused 

noise, propeller injuries and 

entanglement in fishing gear. Gray whales 

also face changes in prey availability due to 

changing ocean conditions that affect the 

health of kelp forests the whales depend on 

for food. 

“We want people to understand the 

connection between their behavior and 

these individual whales,” she said. “We’re 

trying to reach those everyday ocean 

users. If everyone changes one behavior, 

like slowing down while boating near the 

reefs where gray whales feed, reducing 

use of plastics that pollute the ocean 

and removing recreational crabbing gear 

promptly so animals don’t get tangled in it, 

these are all things that can make a huge 

difference.” 

The IndividuWhale project was funded in 

part by Oregon Sea Grant and the Marine 

Mammal Institute. Erik Urdahl, a website 

developer, donated his services to build the 

site. 

About OSU’s Hatfield Marine Science 

Center: The center is a research and 

teaching facility located in Newport, Ore., 

on the Yaquina Bay estuary, about one mile 

from the open waters of the Pacific Ocean. It 

plays an integral role in programs of marine 

and estuarine research and instruction, as 

a laboratory serving resident scientists, 

as a base for far-ranging oceanographic 

studies and as a classroom for students. 

In addition to Oregon State researchers 

and students, its campus includes research 

activities and facilities from five different 

state and federal agencies. 

HOW TO IDENTIFY BUTTONS: 

Buttons’ pigmentation is quite subtle and faint, making him difficult to re-identify sometimes 

Buttons may not have distinctive body pigmentation but his white fluke helps set him apart from other 

whales 

SEX: MALE 



42 


CLOUDS + CHEETAH 

“Clouds” and “Cheetah” are a mom-calf pair that we first observed in 2016 during Cheetah’s 

first year of life (making Cheetah about 5 years old as of 2021). While we did not document 

Clouds during her pregnancy (as we have for other whales), we tracked her progressive weight 

gain using drones as she transitioned between lactating, post weaning and resting states. Since 

2016, we have observed both of these whales at least once every year feeding in our study 

region along the central Oregon coast. Clouds and Cheetah are a very interesting case study 

as they represent an example of vertical transmission of cultural knowledge from a mother to 

her calf. It is currently unknown how a gray whale “becomes” a PCFG whale instead of being 

part of the larger ENP gray whale population that feeds in the Arctic region each summer. Is a 

whale born into the PCFG? Or does a whale learn about this feeding range from other whales 

and then try it out? 

See my work on 

display at 

FREED GALLERY 

in Lincoln CIty 

6119 S U.S. 101, Lincoln City, OR 

HOW TO IDENTIFY SCARLETT: 

Cheetah has beautiful mottling on either side, reminiscent of a cheetah’s spots 

Unlike her calf, Clouds does not have mottled pigmentation, but is rather dark with small, inconspicuous 

markings 


SEX: FEMALE 


Email Jeremy Burke for details 

jjb1email@gmail.com or call 

541.819.5434 

EXPLOREOREGONCOAST.COM 

43

ANIMALS IN NATURE/ART & ARTIFACTS 

The Pacific Maritime Heritage Center is pleased 

to announce the Thursday July 21st opening 

of its newest special exhibition, Animals in 

Nature/Art & Artifacts: “from the forest, air 

and sea.” The exhibition is in the Galley Gallery 

on the museum’s main floor and runs July 21 

– October 9. The exhibition features the work 

of three noted northwest artists, Cascade Head 

artist Duncan Berry’s Gyotaku printing on 

wood panels, Salem artist Andy Kerr’s wildlife 

painting on wood panels and Lincoln City artist 

Nora Sherwood’s bird illustrations on paper. 

Also included in the exhibition are objects from 

the museum’s collection, taxidermy specimens 

including exquisite maritime birds, and a handson 

opportunity that includes wildlife pelts and 

skulls for kids of all ages, courtesy of the Oregon 

Department of Fish and Wildlife. The artwork in 

the exhibition is available for sale; a portion of 

the proceeds benefit museum operations. 

A quote from Science Illustrator and Wildlife 

Artist, Nora Sherwood: “Intricate details 

and patterns found in nature are endlessly 

fascinating: I enjoy the challenge of portraying 

them on paper. I’m an avid birder, and I’m 

always excited to tell their stories through art.” 

Sherwood’s passion for her work is evident in 

the fine details found in her art. We are excited 

that we can showcase this extraordinary work 

alongside the equally amazing work of Duncan 

Berry and Andy Kerr in Lincoln County, stated 

LCHS Executive Director, Susan Tissot. 

The Pacific Maritime Heritage Center (PMHC) 

is located on Newport’s Historic Bayfront, 

directly across the street from Port Dock 5; hours 

of operation are Tuesday – Sunday, 11 am – 4 

PM. Admission is $10 for adults; children under 

12, members of the Lincoln County Historical 

Society, the North American Reciprocal 

Museum Program (NARM), and active-duty 

Military get in for free. Family and group rates 

available. To take advantage of the free member 

benefit, memberships can be purchased and 

activated at the museum admissions counter 

the day of your visit. The PMHC is one of two 

historic properties governed by the Lincoln 

County Historical Society which is a nonprofit 

organization dedicated to preserving and sharing 

Central Oregon Coast history. Please visit our 

website www.oregoncoasthistory.org and follow 

us on Facebook and Instagram. Call 541-265- 

7509 or email director@oregoncoasthistory.org 

for more information. 

44 

ARTWORK BY ANDY KERR AND DUNCAN BERRY PHOTOGRAPHED BY JEREMY BURKE 


HISTORIC PIECE OF THE MONTH 


TRANSIT AND TRIPOD, 20TH CENTURY 

These tools were essential equipment for geodetic survey. Geodesy is the earht science of accurately measuring and understanding earth's 

geometric shape, oreintation in space nad gravitational field. To learn more and the first time used in Lincoln County Visit the Pacific 

Maritime Heritage Center in Newport, Oregon 


333 SE Bay Blvd., Newport, OR 

45

THOMAS 

CREEK 

BRIDGE 

Thomas Creek Bridge is the highest bridge in Oregon towering at 345 feet. 

Located 5 miles north of Brookings, Oregon. 

PHOTO BY JEREMY BURKE 

46 



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