OC Waves Vol 3.6
Premium monthly magazine serving the Oregon coast
Premium monthly magazine serving the Oregon coast
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
VOL <strong>3.6</strong>
2<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
NATIONALLY FAMOUS CLAM CHOWDER<br />
FRESH OREGON SEAFOOD<br />
@moschowder<br />
#moschowder<br />
Mo’s Original • 541-265-2979 • Newport<br />
Mo’s Annex • 541-265-7512 • Newport<br />
Mo’s West • 541-765-2442 • Otter Rock
CONTENTS<br />
41<br />
Lighting the way for 150<br />
years
VOL <strong>3.6</strong><br />
9<br />
Rock of the Month from<br />
Styx, Stones n' Bones<br />
oregoncoastwaves.com<br />
32<br />
Recipes by Katie Wiley<br />
11<br />
Sea Glass Bistro and<br />
Lounge<br />
INSIDE<br />
19<br />
21<br />
22<br />
28<br />
30<br />
32<br />
33<br />
39<br />
45<br />
VAC Builds Pottery Community<br />
New Exhibits in Nye Beach<br />
Painted through time<br />
Potraits in RED<br />
Seeing Jellies in a New light<br />
V13 Audio<br />
Crag's Best of the Coast<br />
Vino Joy - Wine column<br />
Health Guide
Your pack<br />
is our passion.<br />
Any dog. Any breed. Any problem.<br />
NOW OFFERING<br />
TRAINING<br />
ON<br />
THE<br />
Oregon Coast!<br />
Koru K9 Dog Training and<br />
Rehabilitation is an award<br />
winning balanced dog<br />
training company. Together,<br />
with our team of dog trainers<br />
and dog behaviorists, Koru K9<br />
Dog Training is on a mission<br />
to guide dog owners through<br />
a process that will help them<br />
understand, communicate<br />
and work with their dogs to<br />
resolve training challenges<br />
and behavior problems in a<br />
real world setting.<br />
www.KoruK9.com<br />
PHONE: 415-583-5412 • EMAIL: woof@koruk9.com<br />
CHOWDER<br />
BOWL<br />
AT NYE BEACH<br />
THE BEST CLAM<br />
CHOWDER ON<br />
OREGONS COAST!<br />
728 NW Beach Dr<br />
Newport (in Nye Beach)<br />
www.newportchowderbowl.com • 541-265-7477<br />
Winter Hours: Sun–Thurs 11-8 and Fri-Sat 11-9 Summer Hours: 11-9 Everyday<br />
T-SHIRTS and SWEATSHIRTS<br />
WinosDingbatsRiffraff.com<br />
Available locally at Pirate’s Plunder<br />
3145 SE Ferry Slip Road • South Beach<br />
Skate<br />
Boards<br />
& Equipment<br />
Hoodies<br />
Sports Memorabilia<br />
Jewelry • LP’s<br />
Star Wars • Hot Wheels<br />
Collectibles • Trains<br />
Dollhouse<br />
Furniture<br />
Monday-Saturday: 10:00am-5:00pm • Sunday: 11:00am-5pm<br />
120 SW Coast Hwy, Newport • 541-270-1477<br />
6<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
in Lincoln City<br />
is Now Hiring:<br />
~ Servers ~ Hosts ~ Line Cooks ~<br />
What we need from you: An open and flexible schedule, including days,<br />
evenings, weekends and holidays; A love of working in a busy, customer<br />
service-oriented environment; Seasonal and Long term positions are available.<br />
We value Diversity, Equity and Inclusion and<br />
welcome individuals from diverse backgrounds.<br />
We offer opportunities for advancement as well as an excellent benefit package to<br />
eligible employees, including vision, medical, chiropractic, dental and so much more!<br />
Interested in a career in the hospitality industry?<br />
We are willing to train!<br />
APPLY ONLINE 24/7 AT MCMENAMINS.COM<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
7
<strong>OC</strong><br />
W A V E S<br />
Publisher<br />
Jeremy Burke<br />
Give the Gift of Beauty!<br />
The perfect gift that lasts the whole year<br />
Editor<br />
Steve Card<br />
Advertising Sales<br />
Teresa Barnes<br />
tbarnes@oregoncoastwaves.com<br />
Kathy Wyatt<br />
kwyatt@oregoncoastwaves.com<br />
Contributing Writers<br />
Leslie O'Donnell<br />
Photographers<br />
Jeremy Burke<br />
About the Cover Shot<br />
Took this photo on a sunrise in December.<br />
The clouds where so incredible. I thought<br />
that it was a fitting tribute to a lighthouse that<br />
brings me so much peace when I am near it.<br />
Although there is a storm brewing behind<br />
the lighthouse stands strong and unaffected.<br />
Photo by Jeremy Burke<br />
oregoncoastwaves.com<br />
Facebook<br />
@OregonCoast<strong>Waves</strong><br />
Instagram<br />
@oregoncoastwaves<br />
Only $39.99<br />
1-year (12 issues)<br />
Regular price $49.99<br />
scan the QR Code below or visit<br />
OregonCoast<strong>Waves</strong>.com to have the monthly magazine<br />
delivered direcly to your home<br />
All rights reserved. No part of this<br />
publication may be reproduced without<br />
the written permission from this publisher.<br />
Photographs, graphics, and artwork are<br />
the property of J.burkephotos ©2023<br />
Oregon Coast <strong>Waves</strong> 2023<br />
<strong>OC</strong> <strong>Waves</strong><br />
831 NE Avery Newport Or 97365<br />
8<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
Styx, Stones n’ Bones<br />
Golden<br />
Rutilated<br />
Quartz<br />
L<strong>OC</strong>ATION:<br />
Brazil<br />
Voted best Rock<br />
& Fossil<br />
Store in<br />
Lincoln County<br />
2021 & 2022<br />
Learn more about this<br />
stunning piece and<br />
thousands more at<br />
STYX, STONES N’ BONES (541) 653-3548<br />
160 W 2ND ST, YACHATS, OR
LISTINGS & SALES are on our website!<br />
Freddy Saxton<br />
Broker Owner, e-PRO, CRS, GRI, C2EX<br />
Tammy Gagne<br />
Broker, ABR, CRIS<br />
Arjen Sundman<br />
Broker<br />
Tim Myrick<br />
Broker, ABR, CRS, GRI<br />
Bonnie Saxton<br />
Broker Owner,CRB, CRS, GRI<br />
K. Scarlett Kier<br />
Broker, CRS, GRI, C2EX<br />
Barbara Le Pine<br />
Broker<br />
Our Brokers<br />
are Honored<br />
to be serving<br />
Lincoln County<br />
with<br />
over 250 years<br />
of combined<br />
Real Estate<br />
experience.<br />
Audra Powell<br />
Broker, GRI, CRS, PSA<br />
Wendy Becker<br />
Broker, ABR<br />
Marilyn Grove<br />
Broker, C2EX, AHWD<br />
Tony Holly<br />
Broker<br />
“Let our<br />
Experience<br />
be your<br />
Advantage!”<br />
Bridgette Boekhout<br />
Broker, C2EX, AHWD<br />
Russell Taylor<br />
Broker<br />
Levi Grove<br />
Broker<br />
Joan Davies<br />
Broker<br />
Randy Olsen<br />
Broker<br />
205 E. Olive Street • Newport, OR 97365<br />
www.AdvantageRealEstate.com • 541-265-2200<br />
Taunya Foster<br />
Broker<br />
10<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
SEAGLASS<br />
BISTRO<br />
AND LOUNGE<br />
PHOTOS BY JEREMY BURKE<br />
Marionberry Crisp<br />
with Vanilla Ice Cream<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
11
SIGNATURE ROOT BEER FLOAT<br />
Local Rogue craft root beer,<br />
Tillamook vanilla bean<br />
ice cream & a fresh baked<br />
chocolate chunk cookie.<br />
12<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
STUNNING VIEW FANTASTIC FOOD<br />
Sea Glass Bistro at Best Western Agate Beach Inn has been reimagined<br />
many times, but its current iteration offers visitors a refreshing and uniquely<br />
local dining . Since opening in the 1980s as Casey’s Bar & Grill, then Rookies<br />
and Starfish Grill and now the newly renovated Sea Glass Bistro and Lounge.<br />
Executive Chef Bob along with Chef Stephanie, both formerly of Couer<br />
d’Alene Resort, have brought a fresh perspective to the menu and experience.<br />
Since the hotel was purchased in 2017, the restaurant has been refreshed for<br />
a reimagined experience that allows up to 108-person dining capacity with<br />
outside fireside dining.<br />
The first thing on the agenda was a search for the perfect culinary team<br />
that has the skill and experience to take on creating a new and inviting dining<br />
experience. The culinary team has twelve years previous experience working<br />
together making the cohesion seamless. Chef Bob, a Certified Executive<br />
Chef in the American Culinary Federation, has placed the sourcing of local<br />
food and beverage at the pinnacle of the vision for Sea Glass. They have<br />
paired their talent with an amazing Dining room team and kitchen team to<br />
completely change the dynamics.<br />
Fresh is the main theme for the restaurant with beef sourced from Painted<br />
Hills, pork from Carlton Farms, breakfast meats from Hills Meat Company<br />
out of Pendleton, the seafood is sourced from Pacific Seafoods out of Newport<br />
and the Newell fishing fleet that enable Chef Bob and the creative culinary<br />
team to create specialty fish and seafood specials.<br />
The Sea Glass Bistro sources local ingredients that reflect the Oregon coast<br />
whenever possible. The menu features seasonal items, and changes at least<br />
twice a year. Chef Bob explained, “We try to keep it fresh, we change menu<br />
items so that it’s not always the same for people that come in regularly”. The<br />
dairy and produce is also from Oregon. All desserts, baked goods, and sauces<br />
are made in house. Wines and Beers from Oregon are poured in the lounge.<br />
Breakfast opens at 7:30am-10:30am with a Sunday Brunch from 10:30am-<br />
1pm.<br />
Breakfast, the most important meal of the day has a well-appointed menu<br />
that includes avocado toast, a grain and yogurt bowl, bacon and sausage,<br />
homemade biscuits, eggs. The signature in-house smoked salmon bagel is<br />
a must-try! There are also a variety of omelets– all named after local areas<br />
from the Nye Beach to the Yachats so the guests get a feel for where they<br />
are. Sunday Brunch offers three benedicts, Dungeness crab, caprese, and a<br />
traditional benedict; homemade Lemon Ricotta Pancakes with Lemon Zest<br />
infused whipped cream and fresh blueberries; and one of their most popular<br />
Brunch items–Chilaquiles.<br />
Sea Glass Bistro also offers a selection of vegetarian menu items, with a<br />
Shiitake Mushroom Risotto standing out. However, one of the many focal<br />
points of the jo menu is a local delicacy–Dungeness Crab! They offer a<br />
CONTINUED FROM PAGE 14<br />
Above Left to Right :Grilled Bone-In Pork Chop Carlton Farms Pork, smoked apple gastrique, Tillamook sharp cheddar polenta, seasonal vegetable Cheesecake with Seasonal Berries Seared<br />
Ahi Tuna Dungeness crab fried rice, mango salsa PHOTOS BY JEREMY BURKE<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
13
–RECENTLY RENOVATED–<br />
Full Hot Breakfast<br />
Indoor Heated Pool and Hot Tub<br />
Next to the Oregon Coast Aquarium<br />
Flourless Chocolate Torte with Cherry Chantilly Cream<br />
135 SE 32 nd St., Newport • 541-867-3377<br />
www.newportcoasthotel.com<br />
www.hiexpress.com/newportcoast<br />
Pan Roasted Chicken Mary’s Free-Range Chicken, rainbow chard, pancetta, maple<br />
syrup, hazelnuts, chicken jus with roasted fingerling potatoes<br />
Chicken Pasta sautéed Trailbridge shiitake mushrooms, shallots, garlic, crispy<br />
pancetta, fresh herbs, cream, parmesan, fettuccine<br />
14<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
SEA GLASS<br />
CONTINUED FROM PAGE 13<br />
Dungeness Crab Quesadilla, Dungeness<br />
Crab Mac n Cheese, and a Dungeness<br />
Crab BLT on toasted thick sliced brioche<br />
bread.<br />
“I’m not one of those chefs that feels<br />
my competition is threatening, I think<br />
we’re all in it to make this better and if<br />
we’re all together and good partners we<br />
can make all of Newport better. That’s my<br />
theory”, Chef Bob says.<br />
On the dinner menu, as a starter<br />
they have perfected the Asparagus fries<br />
that lend a fun and unique spin on an<br />
appetizer menu. For the main course, you<br />
can choose from Beer Battered Halibut,<br />
battered in a local beer with a light and<br />
crisp flakiness, a Double Bone-In Pork<br />
Chop from Carlton Farms; Painted<br />
Hills Steaks; Seafood Louie Salads with<br />
Shrimp, Crab, or both! Also available are<br />
Steamer Clams and mussel dishes that<br />
reflect the current season.<br />
Sea Glass Bistro offers a full kids’ menu,<br />
and their patio is dog friendly too! With<br />
a great view of the Pacific Ocean, seating<br />
options located on the patio are available<br />
when the weather allows.<br />
“The great part about living here is<br />
there are so many things from our area<br />
that are grown here, whereas in LA or San<br />
Francisco you have to call and get them<br />
from somewhere else. We have that in our<br />
backyard” exclaims Chef Bob.<br />
To try out this local treasure by making<br />
reservations over the phone, online or<br />
walk in and enjoy a truly delightful coastal<br />
dining experience with an awe-inspiring<br />
view for Breakfast Dinner and Sunday<br />
Brunch.<br />
SEA GLASS BISTRO<br />
AND LOUNGE<br />
3019 N Coast Hwy<br />
Newport, Oregon 97365<br />
(541) 574-2210<br />
Breakfast: 7:30am – 10:30am<br />
Kids eat Breakfast Free - Details<br />
Dinner: Daily 5pm – 9pm<br />
Friday & Saturday until 10pm<br />
Lounge: Opens at 4pm - Limited Food Menu<br />
Brunch on Sundays 10:45am - 1:00pm<br />
BY KENNEDY MCENTEE<br />
PHOTOS BY JEREMY BURKE<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
Catch of the day - locally sourced fresh fish, Meyer lemon-Castelvetrano olive relish, roasted fingerling potatoes & Seasonal<br />
vegetable<br />
15
16<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
LAST<br />
KING<br />
TIDE<br />
PHOTO BY JEREMY BURKE<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
17
WE<br />
SHIP!<br />
OPEN<br />
7 DAYS<br />
SOUTH BEACH<br />
GR<strong>OC</strong>ERY<br />
BEER & WINE<br />
OREGON LOTTERY<br />
KENO & SCRATCH-OFFS<br />
SANDWICHES<br />
CHEESEBURGERS<br />
HOTDOGS • COFFEE<br />
CRAB RINGS FOR RENT<br />
CRAB BAIT<br />
1/2 MILE SOUTH OF THE BRIDGE<br />
3650 South Coast Highway<br />
South Beach • 541-867-7141<br />
SOUTH BEACH<br />
FISH MARKET<br />
FRESH WILD SALMON<br />
SMOKED SALMON<br />
SMOKED TUNA<br />
STEAMERS • OYSTERS<br />
SCALLOPS • SHRIMP<br />
PRAWNS<br />
LIVE CRAB<br />
FRESH FISH & CHIPS<br />
WWW.SOUTHBEACHFISHMARKET.COM<br />
3640 South Coast Highway<br />
South Beach • 541-867-6800<br />
COME SEE US AT OUR<br />
NEW L<strong>OC</strong>ATION<br />
SJ Custom Jewelers<br />
M-F 10a-6p Sat 11a-5p Closed Sunday<br />
526 NW Coast St, Newport, OR<br />
541.272.5300<br />
18 PHOTOS BY JEREMY BURKE<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
VAC BUILDS<br />
POTTERY<br />
COMMUNITY<br />
Forty-two people attended a demonstration<br />
of clay hand-building techniques led by longtime<br />
local potter Sarah Scholfield at the Newport<br />
Visual Arts Center’s new pottery studio earlier<br />
this month.<br />
“I got a great sense of people’s desire to learn<br />
from each other,” said Chasse Davidson, VAC<br />
director. The VAC pottery studio sponsored the<br />
event, which was organized by the newly formed<br />
Pacific Pottery Guild.<br />
“We have the momentum to build the guild,<br />
and we have the venue at the VAC to host its<br />
workshops and gather together,” said Davidson, a<br />
potter in her own right.<br />
“A big goal for the new studio has been to build<br />
a clay community,” she said. “I try to provide<br />
opportunities for the guild and be a support<br />
system for the clay community. I got so emotional<br />
after Sarah’s program because I could see a definite<br />
interest in moving in that direction.”<br />
Indeed, while right now the studio is not<br />
outfitted with pottery wheels, the day after<br />
Schofield’s program, the studio received one as a<br />
donation. “I’m starting to think what the studio<br />
would look like with four wheels,” Davidson said.<br />
Many years ago, the Yaquina Art Association<br />
had a clay studio at the VAC, but it has been gone<br />
for years. Davidson, who operated Clayworks in<br />
Toledo before the COVID pandemic forced her<br />
to shut it down, was invited to join a steering<br />
committee at the VAC to reestablish a clay studio.<br />
The group met via Zoom, and a clay exhibit was<br />
hosted at the VAC. Davidson taught there starting<br />
in the spring of 2022, until being hired as VAC<br />
director in August of that year.<br />
“The clay studio went dormant for a while<br />
because no one else was teaching,” she said.<br />
Davidson is working on ways to bring instruction<br />
back to the studio, and has been talking with<br />
former students who can work independently, to<br />
gauge their interest in coming aboard to teach.<br />
She also will be looking to mentor a youth,<br />
either in high school or community college, as a<br />
clay studio technician.<br />
Part of her vision for the studio is to find<br />
teachers who can host workshops, rather than<br />
multi-session classes, as a way to encourage more<br />
students. And her immediate goal is to have<br />
people who are familiar with working in clay<br />
become established at the VAC.<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
“I’m trying to make the most of my knowledge<br />
base to provide the most use of the VAC,“ she<br />
said. “Even if I’m not teaching, I can assist in the<br />
studio, such as loading the kiln.<br />
“I’m also trying to concentrate on my role in<br />
supporting artists through the sale of their work,”<br />
she said, citing artist receptions, complete with<br />
food and music, as one way to encourage people to<br />
come into the building and see the artists’ work,<br />
both in process and on exhibit.<br />
“I want people to think of the VAC as a place<br />
for teaching,” Davidson said. “Part of our goal is<br />
to bring in art in process as a major element at the<br />
VAC. We have a lot of art on display in our gallery<br />
spaces; now we’re trying to use our other spaces<br />
for making art.<br />
“The eventual goal of the clay studio is that<br />
when the building is open, people are using it to<br />
make things,” she explained.<br />
To that end, she is using the COVAS — Coastal<br />
Oregon Visual Arts Showcase — gallery space to<br />
highlight claywork for the next few months.<br />
The COVAS gallery at the arts center is “claycentric”<br />
right now, Davidson said, noting it is<br />
directly across from the pottery studio and is<br />
another way to get the community involved with<br />
the studio.<br />
She would like exhibiting clay artists to offer<br />
demonstrations, “another opportunity for the<br />
artist to connect with the community and share<br />
their process in a hands-on way,” Davidson said.<br />
“I’m using COVAS as an opportunity to get<br />
the community involved with the studio,” she<br />
said. “That helps the VAC offer educational<br />
opportunities together with ceramic artists,<br />
helping to support the VAC and the building of<br />
the clay studio and getting people familiar with<br />
our spaces.”<br />
Davidson said she showed her wheel-thrown<br />
functional pottery along with work by several<br />
other artists, with the Art on the Edge studio tour<br />
last May. As part of the tour they demonstrated<br />
different aspects of their techniques at the VAC.<br />
Another goal is to have the VAC become a clay<br />
distributor, saving clay artists from having to drive<br />
to Portland or Eugene to get their raw material.<br />
Davidson has been working with a ceramic supply<br />
distributor to set pricing and schedules to make<br />
this possible.<br />
“My goal is that we would bring in enough clay<br />
to provide for the needs of our local potters, who<br />
could go to the VAC for their supplies,” she said.<br />
And achieving that goal is right on the horizon,<br />
she noted.<br />
“As long as we offer a clay experience, this will<br />
work,” she said. “We have an incredible view here<br />
and are in a central location. Clay people will<br />
come.”<br />
Since the closure of Clayworks during the<br />
pandemic, Davidson has been looking for ways<br />
to keep clay artists together and finds the guild<br />
19
Step into comfort at Coastal Shoes<br />
1317 NW US 101<br />
LINCOLN CITY<br />
541-996-7463<br />
10-5 DAILY<br />
coastal-shoes.com<br />
a likely way to do that. “So many local people<br />
want to engage in a group that works together to<br />
promote what they create,” she said.<br />
“I decided early on that I don’t want to just<br />
talk but instead want our gatherings to be about<br />
process,” Davidson said of the guild.<br />
In keeping with the studio goals, Rasa Clay<br />
Works of Yachats will present a wheel throwing<br />
demonstration in the big classroom Feb. 4 in<br />
conjunction with the opening reception for the<br />
Oregon Coast Council for the Arts (<strong>OC</strong>CA)<br />
members show. Also opening that day is “Enduring<br />
Esthetic: The Art of Rasa Clay Works” in the<br />
COVAS gallery. That exhibit will run through<br />
March 25.<br />
Meanwhile, potter Liz Fox of Toledo has been<br />
showing a collection of embellishment techniques<br />
on sample clay tiles in her “Exploring Form and<br />
Surface” exhibit in COVAS. She will be donating<br />
her tiles to the clay studio to be used as inspiration<br />
and teaching references. Her exhibit runs through<br />
Jan. 28.<br />
And the studio vision also includes encouraging<br />
more people to work with clay. Jason Holland,<br />
executive director of <strong>OC</strong>CA, said he’s excited over<br />
how Davidson is bringing the pottery studio to<br />
life. “We’re lucky to have her — she’s the perfect<br />
person with her background,” he said. “And I’m<br />
excited to see the studio be even more active for<br />
folks who want to learn about pottery. We’re<br />
interested in attracting people with all levels of<br />
experience, including with no experience.”<br />
Holland said he took a sculpture class last year —<br />
wanting to do something he had not done before<br />
— and he entered his sculpture in the current Push<br />
Pin show at the VAC. And he will be taking a class<br />
in clay masks with Arlon Gilliland next month. .<br />
“I look forward to trying new things,” he said.<br />
“There’s the perception that you need talent as an<br />
artist, but I don’t believe that. It takes practice.<br />
“I hope people feel invited and welcome to take<br />
a class, even without any experience,” he added.<br />
“It’s all about practice, and I try to remind myself<br />
about that as well.”<br />
For more information about the clay studio<br />
at the VAC, contact Davidson at cdavidson@<br />
coastarts.org or 541-265-6569 or 541-265-6540.<br />
More information about Pacific Pottery Guild can<br />
be found at pacificpotteryguild.org.<br />
The Newport Visual Arts Center, which is<br />
managed by <strong>OC</strong>CA for the city of Newport,<br />
is at 777 NW Beach Drive at the Nye Beach<br />
turnaround.<br />
20<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
TWO NEW<br />
EXHIBITS AT<br />
VISUAL ARTS<br />
CENTER<br />
Pieces from Rasa Clay Works and the Oregon<br />
Coast Council for the Arts’ first ever Member<br />
Show will be on display beginning Saturday, Feb.<br />
4, at the Newport<br />
Visual Arts Center,<br />
with an opening<br />
reception from 2<br />
to 5 p.m. that day.<br />
Admission is free,<br />
and the exhibits will<br />
remain on display<br />
through March 25.<br />
The Member<br />
Show will be in<br />
the VAC’s Runyan<br />
Gallery. This will be<br />
the first time <strong>OC</strong>CA<br />
has offered an<br />
exhibition exclusively<br />
for its members,<br />
who were each<br />
invited to submit<br />
up to two pieces for<br />
display. The show<br />
will feature a fresh<br />
and eclectic mix of<br />
materials and styles,<br />
and all pieces will be<br />
original works of art,<br />
created within the<br />
last three years, that<br />
have not previously<br />
been exhibited at the<br />
VAC.<br />
In the COVAS Showcase, an exhibit called<br />
“Enduring Esthetic” features pieces from Rasa<br />
Clay Works. Based in Yachats, Rasa is a ceramic<br />
studio exploring new techniques and featuring<br />
work that is almost exclusively functional. Their<br />
pottery is wheel-thrown utilizing stoneware or<br />
porcelain clay, with hand-formulated, raw earthen<br />
glazes. In their collective statement, the artists<br />
mention they “love how pottery is an easily<br />
accessible and relatively inexpensive art form that<br />
can be used in our daily lives, bringing beauty and<br />
a profound pleasure of interacting with something<br />
made by human hands for human living.”<br />
During the opening reception, attendees can<br />
enjoy a wheel throwing demonstration by Rasa<br />
Clay Works and music by guitarist and vocalist<br />
Mike Tolle. They will also have an opportunity<br />
to speak with<br />
artist Arlon<br />
Gilliland, whose<br />
“Celebrating<br />
Artistic Diversity”<br />
exhibit is<br />
currently on<br />
display in the<br />
VAC’s third floor<br />
gallery, through<br />
Feb. 25.<br />
The Newport<br />
Visual Arts<br />
Center, located<br />
at 777 NW Beach<br />
Drive, is open<br />
Wednesdays<br />
through Saturdays<br />
from noon to 4<br />
p.m. (with hours<br />
extended to 5<br />
p.m. on Feb. 4).<br />
For more<br />
information, visit<br />
www.coastarts.<br />
org/events<br />
Toys • Clothing • Games • Gifts<br />
and so much more!<br />
412 SW Bay Blvd, Newport<br />
(541) 265-4491<br />
CHILDISHTENDENCIES.COM<br />
ABC<br />
Preschool<br />
ABC Preschool would like to say<br />
Thank You for voting us as the<br />
Best Child Care & Best Preschool<br />
in Lincoln County.<br />
ABC Preschool has been in the area<br />
for over 47 years.<br />
2350 N Coast Hwy,<br />
Newport<br />
541.265.2654<br />
Sara Bell<br />
Broker<br />
CRS, GRI, ABR, SRES, e-PRO<br />
OR License # 200905137<br />
541-961-7497 (Cell)<br />
Em: ForSaraBell@gmail.com<br />
Depoe Bay Branch Office<br />
177 N Hwy 101, Depoe Bay, OR 97341<br />
&<br />
Gifts<br />
WINDDRIFTGALLERY@GMAIL.COM<br />
541-265-7454<br />
414 SW Bay Blvd, Newport<br />
WINDDRIFTGALLERY.COM<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
21
IMAGES<br />
PAINTED<br />
THROUGH<br />
TIME IS<br />
THEME OF<br />
EXHIBIT<br />
The Chessman Gallery, located inside the<br />
Lincoln City Cultural Center, is hosting a<br />
new exhibit titled “Recollection: Memories as<br />
collections of images painted through time,” by<br />
painter and installation artist Jill Falk.<br />
This show opens today (Friday) with a reception<br />
from 5 to 7 p.m. at the cultural center, located<br />
at 540 NE Highway 101 in Lincoln City. There<br />
will also with a virtual tour on Facebook posted<br />
on Saturday, Feb. 4, at LincolnCityCulture. An<br />
artist talk will take place the following weekend, at<br />
4 p.m. on Sunday, Feb. 12. The exhibit will be on<br />
display through March 20.<br />
This exhibit by Falk is comprised of several<br />
collections of evocative monochromatic paintings<br />
made over the last five years in Portland, Lincoln<br />
City and southern Oregon, as well as a site-specific<br />
video installation. It explores how images that<br />
people hold onto as memory become anchors for<br />
particular states or feeling spaces they occupy at<br />
different times in their lives.<br />
“Memory, I think, is its own kind of painting,”<br />
Falk said. “We build and alter memories every time<br />
we touch them, that’s what the neuroscience says.”<br />
To Falk, the building of a memory “is so tangential<br />
to my process of painting, the way the ground is<br />
built with layers of paint and information, the<br />
image laid in, removed, repositioned, repainted,<br />
re-collected.”<br />
“Recollection: Memories as collections of images painted through time,” an exhibit by painter and installation artist<br />
Jill Falk, opens today (Friday) in the Chessman Gallery inside the Lincoln City Cultural Center. (Courtesy photo)<br />
more fully represented than others. This work is<br />
mostly focused on the feeling state of memory and<br />
less with “accuracy” of an event.<br />
“I see these different formats as holding space<br />
to consider the experience and the process of<br />
recollection,” Falk said. “Sometimes we hold<br />
a single image large and feel enveloped by it,<br />
sometimes memory feels like a series of single<br />
images read like a film, and sometimes memory<br />
and image feel simultaneous, quantum, like the<br />
grids.<br />
“I feel as though all of the work that I do as<br />
Now Accepting New Patients<br />
an artist is painting,” continued Falk. “So, to me,<br />
the video work is also painting. I used videos from<br />
my archive and collections and incorporated video<br />
imagery from the Lincoln City area as a way to<br />
help place the viewer in the work and make the<br />
show more specific to itself.”<br />
The Chessman Gallery is open Thursdays<br />
through Sundays, from 10 a.m. to 4 p.m. For<br />
more information, call 541-994-9994, go to www.<br />
lincolncity-culturalcenter.org or friend them on<br />
Facebook at LincolnCityCulture<br />
The images she uses for reference in her work<br />
generally come from still shots of television and<br />
film, old family photos and her own personal<br />
photographic archives. “The final paintings<br />
become a mesh of my own ‘actual’ memories and<br />
memory captured through the lens of another and<br />
imprinted onto me, to be recollected later in my<br />
own memory banks,” she said. “I get curious about<br />
how the images we hold as the past become our<br />
reference for the passage of time and reality itself.<br />
Without memory, I’m not even sure if time exists,<br />
exactly.”<br />
These paintings vary in scope from abstraction<br />
to higher levels of image rendering, much like a<br />
memory or a dream — some parts are clearer or<br />
324 SW 7th Street, Ste B<br />
Newport OR 97365<br />
541-265-4253<br />
info@integritycoastal.net<br />
Located just steps from the beach<br />
at the Nye Beach Turnaround<br />
515 NW Coast St.<br />
Newport, OR<br />
541-272-5545<br />
TAPHOUSEATNYE.COM<br />
22<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
Natural Food Cooperative<br />
Full-line grocery store<br />
specializing in<br />
Organic products<br />
Salad Bar<br />
Monday - Friday<br />
9:00 - 4:00<br />
Hundreds<br />
of items<br />
in bulk!<br />
Mon-Sat: 9 am – 6 pm |Sunday: 10 am – 6 pm<br />
159 S.E. 2 nd St., Newport • 541-265-8285<br />
WWW.<strong>OC</strong>EANAF OODS. ORG<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
23
Limited edition 250 signed and number prints available onisite<br />
15"x30",17"x30", 30"x17" Gicleé on Museum grade paper only $75.<br />
Order online exploreoregoncoast.com or come see in person at our gallery in Nepwort 831 NE Avery Newport Or<br />
24<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
Explore Oregon Coast<br />
PHOTOS BY JEREMY BURKE<br />
NEED MORE INFORMATION<br />
Visit ExploreoOregonCoast.com contact Jeremy Burke<br />
jlburkephotos@gmail.com or call 541.819.5434<br />
follow on Instagram and Facebook @j.burkephotos<br />
PHOTO ©JEREMY BURKE 2023<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
25
26<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
Shorebirds in flight. Photo by Jeremy Burke<br />
27
Tranquility on<br />
Yaquina Bay<br />
1943 - 2020<br />
Recreational Marina<br />
With a boat launch ramp, laundry rooms,<br />
bathrooms, showers, free limited WiFi,<br />
fish cleaning tables, fuel dock, public fishing pier,<br />
restaurant, brewery, and marina store.<br />
RV Park<br />
Beautifully landscaped bayfront park<br />
Full hookup sites with:<br />
water, sewer, 30+50 amp power, & cable TV.<br />
Sites include<br />
HUGE big rig pull-thru sites,<br />
laundry rooms, bathrooms, free showers,<br />
free limited WiFi, dump stations,<br />
and activity/club room for groups.<br />
Reserve Now!<br />
Next to the Aquarium and<br />
Marine Science Center<br />
– Book Reservations Online –<br />
WWW. PORTOFNEWPORT.COM • (541) 406-0461<br />
"Autumn Study"<br />
8” x 10” – Oil on panel<br />
www.MichaelGibbons. net<br />
541 336 2797<br />
Signature Gallery 140 NE Alder ST, Toledo<br />
michaelgibbonsart@charter.net<br />
Crazy good<br />
home loans!<br />
Trust me with your<br />
mortgage needs.<br />
Call or email today<br />
to get started!<br />
Jessica Steenkolk, Sr. Loan Advisor<br />
D 541.735.9861 | F 541.725.7116<br />
Jessica.Steenkolk@myccmortgage.com<br />
CrossCountryMortgage.com/Jessica-Steenkolk<br />
CrossCountry Mortgage<br />
1547 N. Coast Hwy., Newport, OR 97365<br />
NMLS3029 NMLS2006168 NMLS1743610<br />
All loans subject to underwriting approval. Certain restrictions<br />
apply. Call for details. CrossCountry Mortgage, LLC. NMLS3029<br />
(www.nmlsconsumeraccess.org)<br />
28<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
PORTRAITS<br />
IN RED<br />
MISSING & MURDERED<br />
INDIGENOUS PEOPLE<br />
PAINTING PROJECT<br />
The Lincoln County Historical Society is proud<br />
to host this very important and timely exhibition<br />
by indigenous artist Nayana Lafond. According to<br />
Executive Director Susan Tissot, “this exhibition<br />
is about bringing awareness and ahealing to<br />
the communities it visits. The MMIWG2S has<br />
reached a crisis stage impacting indigenous<br />
communities throughout north America. There<br />
are four Siletz tribal members in this exhibition<br />
which illustrates that our community is not<br />
immune to the issues related to this horrific crisis.<br />
We bring this exhibition to the community in<br />
partnership with the Confederated Tribes of Siletz<br />
Indians and My Sisters Place. The exhibit contains<br />
41 portraits of indigenous people who are either<br />
missing, murdered, or working as advocates to<br />
bring forth awareness. LaFond has taken great care<br />
to respectfully represent the people she paints for<br />
this project.”<br />
“I want to paint them the way the spirits would<br />
see them,” the artist Nayana Lafond says of the<br />
40 portraits in the exhibition. All are of missing<br />
or murdered indigenous people, or activists<br />
committed to the cause for generating awareness<br />
and honoring those who have been lost.<br />
I began this painting project without the<br />
intention of it becoming a project at all. I intended<br />
to make one painting as a catharsis and tribute to<br />
a domestic violence survivor and my matrilineal<br />
line. The response to the first painting was so<br />
strong I decided to paint another. This began on<br />
May 5, 2020 when I was in quarantine and looking<br />
for something to occupy my time.<br />
After an even larger online response to the<br />
second portrait, I decided to tell people that if<br />
they send me their images, I would paint them<br />
to raise awareness about the crisis. Within the<br />
first day I received 25 emails and private messages<br />
with images and stories. I soon figured out that I<br />
needed to paint them all. I could not say yes to<br />
some and say no to others. As of September 2022<br />
I have completed 90 works and have a constant<br />
queue of 30 or more at a time.<br />
I paint them all for free, and I provide unlimited<br />
free prints to the families while exhibiting the<br />
originals to raise awareness. Because of so many<br />
messages and requests coming in, I declared it to<br />
be a project – the MMIWG/P Painting project<br />
began.<br />
Each portrait is painted in black and white with<br />
red being the only visible color because spirits<br />
can only see red. Through painting these people,<br />
I seek to elevate their voices, promote healing<br />
and spark discussion while contributing toward<br />
change. Each painting brings me healing from my<br />
own experiences and the experiences of my family<br />
members and I hope it brings some healing to<br />
those I paint and their families.<br />
Among Nayana LaFond’s subjects in “Portraits<br />
in Red”, four are members of the Confederated<br />
Tribes of Siletz Indians, three are missing or<br />
murdered and one is an activist: Delight Attebury,<br />
Manuel Bayya, and Anthony Tolentino; Lucy is an<br />
18-year-old advocate.<br />
I also hope to raise awareness about this issue<br />
through exhibiting the work. Eventually if I do<br />
make the work available for sale I will donate to<br />
various charities including the NIWRC (National<br />
Indigenous Women’s Resource Center).<br />
Artist Statement<br />
Nayana (B 1981) is a full-time multidisciplinary<br />
artist and activist who resides with her child in<br />
Western Massachusetts. She attended Greenfield<br />
Community College and Massachusetts College<br />
of Art for Photography and then dropped out to<br />
become a full-time painter. Her paintings can be<br />
seen in collections, galleries, and museums around<br />
the world.<br />
Nayana has been a curator and community<br />
arts organizer for over 20 years including former<br />
founding Chief Curator for The Whitney<br />
Center for the Arts. She also sits on several arts<br />
organization boards, including “Artist Organized<br />
Art”, and is an advisor for “Be The Change” and<br />
“The Native Youth Empowerment Foundation”.<br />
Nayana’s work often deals with issues related to<br />
trauma and violence including her experiences as<br />
a Leukemia and Bone Marrow transplant and DV<br />
survivor.<br />
NAYANA LAFOND<br />
Exhibit Support & Partners: Newport News<br />
Times, Central Oregon Coast NOW, Advantage<br />
Real Estate, Best Western Agate Beach,<br />
Confederated Tribes of Siletz Indians, My Sisters<br />
Place (MSP)<br />
Exhibition Artist: Nayana LaFond<br />
Exhibition Run Dates: February 2 – May 7,<br />
2023<br />
WOMEN’S HISTORY MONTH EVENTS AT<br />
THE PMHC<br />
Panel Discussion: March 23, 6PM<br />
Featuring visiting artist Nayana LaFond<br />
Art Demonstration:March 25, 1PM Painting<br />
Demonstration by Nayana L<br />
Location: Pacific Maritime Heritage Center<br />
333 E Bay Blvd. Newport, OR 97365<br />
541-265-7509 oregoncoasthistory.org<br />
Hours: Tuesday through Sunday, 11am-4pm<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
29
SEEING<br />
JELLIES<br />
IN A NEW<br />
LIGHT<br />
A normal day conducting research at sea<br />
contains three key components: an early wake<br />
up call, waiting around, and a mad rush to finish<br />
processing samples before each new site.<br />
Every morning as I awoke aboard the R/V<br />
Langseth, I knew exactly what was happening out<br />
on deck based on the sounds surrounding me.<br />
Waking up to the crash of water against the ship’s<br />
hull meant we were still transiting to the next site,<br />
and I could take my time pulling on my boots. And<br />
if I was yanked awake by the deafening rumble<br />
of the ship’s bow thrusters keeping us stationary<br />
against the currents, I knew we were already on<br />
site, M<strong>OC</strong>NESS was in the water, and I was late.<br />
To better understand their research, I joined the<br />
Sutherland Lab from the University of Oregon,<br />
and their collaborators from Oregon State<br />
University and Portland State University, as they<br />
lived and worked at sea to study the base of the<br />
marine food web – plankton.<br />
While the research on, and dialogue around<br />
marine ecosystems has been focused on organisms<br />
that are commercially viable or more obviously<br />
captivating, healthy planktonic communities are<br />
essential to the survival of the entire marine food<br />
web. Understanding this often-forgotten group of<br />
organisms has links to the food on your dinner<br />
plate and the commercial fishing in Oregon that is<br />
vital to our local economies.<br />
Despite their importance, few people get the<br />
chance to learn about and observe plankton in<br />
the wild. Fortunately, I had the opportunity to see<br />
how marine research operates, why zooplankton<br />
are important, and what makes some plankton<br />
more captivating than you might realize, such as<br />
When a sample comes into the lab, research assistant Ali Grossweiner splits the sample into two parts: one for the<br />
Sutherland Lab to look for jellies and one for the Sponaugle-Cowen Lab from OSU to search for fish larvae. She<br />
pours a net’s contents into the observation dishes. (Photos by Carmen Sanchez-Reddick)<br />
masses of delicate and eye-catching purple jellies<br />
pitching back and forth in glass dishes.<br />
Even with my background in marine biology,<br />
I had a couple questions before we even left<br />
Newport’s Yaquina Bay. What exactly are<br />
plankton? Plankton refers to any living thing<br />
that is found drifting in the ocean, both plants,<br />
known as phytoplankton, and animals, known as<br />
zooplankton. Do zooplankton sleep? Not really,<br />
but they do migrate up to the surface to feed at<br />
night and return to depth during the day to avoid<br />
predators. And how diverse are zooplankton?<br />
Zooplankton range in size and classifications<br />
from tiny fish larvae to large jellyfish, but the<br />
Sutherland Lab is particularly interested in jellylike,<br />
or gelatinous zooplankton, as this group has<br />
been historically understudied.<br />
This lack of research can be attributed to a few<br />
things, one being the difficulties associated with<br />
sampling these watery fragile animals. In spite of<br />
this challenge, the Sutherland Lab is among those<br />
who are stepping up to study them.<br />
Usually, when jellies come up in surveying<br />
trawls, they are mangled and beyond the<br />
identification abilities of most researchers and<br />
almost always immediately disregarded or even<br />
thrown back to sea. Zooplankton, mangled or<br />
intact, can also be quite the taxonomic challenge<br />
for non-zooplankton specialists, so it’s up to the<br />
experts, who have the tools to appreciate and study<br />
the hidden world of these creatures, to expand<br />
upon our existing knowledge.<br />
As a curious but plankton-illiterate individual, I<br />
expected that fully appreciating or understanding<br />
plankton would be difficult for those outside<br />
the field. However, when given the time to<br />
see, interact with and learn about this vitally<br />
important group of organisms, I realized how easy<br />
it could be to become mesmerized by their gentle<br />
pulsing movements or fascinated in how different<br />
species reacted to light or my tweezers. But before<br />
I could explore the world of zooplankton, we had<br />
to collect these fragile animals.<br />
Fortunately, there is equipment especially<br />
designed to sample plankton populations, like<br />
the M<strong>OC</strong>NESS net system. The gentle drag of<br />
the ship slowly pushes plankton through the nets’<br />
Visit our Newport location<br />
340 N Coast Hwy<br />
30<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
small mesh size to sample without destroying<br />
the gelatinous bodies of the jellies. A ring net,<br />
aptly named for its ring-shaped opening, is also<br />
deployed to collect even smaller zooplankton.<br />
On those mornings that I was running late, my<br />
saving grace was that sampling can be described<br />
as a “hurry up and wait” kind of process on the<br />
Langseth. When M<strong>OC</strong>NESS was sent over the<br />
side of the ship, it took around 30 minutes to<br />
reach the sea floor and return to the ship’s deck.<br />
Then there was a burst of action as samples<br />
were hauled into the lab for processing. A net’s<br />
contents were poured into clear glass casserole<br />
dishes with lights housed below, illuminating<br />
the collection of organisms as scientists crowded<br />
around to point out interesting specimens worthy<br />
of being photographed or bountiful enough to<br />
be sent for elemental analysis. It is within these<br />
casserole dishes that I began to see the tiny world<br />
of gelatinous zooplankton.<br />
Gelatinous zooplankton come in a range of<br />
shapes, sizes and behaviors. Some are round and<br />
flat and look like ornate or fine china. Others are<br />
long and skinny with many leg-like protrusions,<br />
which allow them to swim incredibly fast. Among<br />
all these unique animals, there was one group that<br />
captured the attention of the entire science party<br />
and crew.<br />
The gelatinous zooplankton the Sutherland Lab is interested in are small, but in the words of Dr. Terra Hiebert, “…<br />
just because something is difficult to see doesn’t mean that it isn’t extremely relevant in many ways.”<br />
Most zooplankton are translucent, with some<br />
tan or yellow organs, but Doliolids stand out due<br />
to their colorful purple banding. A single barrelshaped<br />
Doliolid doesn’t have enough pigment to<br />
really be that interesting, but in mass aggregations<br />
of thousands of individuals, they produce a<br />
vibrant plum color.<br />
Doliolids weren’t collected at every site, but they<br />
could consistently be found at sites over 50 miles<br />
offshore. Where they were found, they were the<br />
most abundant gelatinous zooplankton, and their<br />
purple hue indicated their abundance in the ring<br />
net long before it was poured into our dishes.<br />
Despite their eye-catching appearance, Doliolids<br />
aren’t well known by most marine scientists<br />
or general audiences. While they haven’t been<br />
extensively studied, limited, existing literature<br />
suggests that warming sea temperatures will<br />
promote Doliolid populations to bloom due to<br />
the increase in their food source, phytoplankton.<br />
Understanding how different conditions may<br />
impact zooplankton composition is central to<br />
the work being done by the Sutherland Lab.<br />
All sampling was done in combination with an<br />
instrument that collects information on the water’s<br />
salinity and temperature at different depths. This<br />
helps researchers see patterns in the distribution<br />
of specific zooplankton, and while some trends are<br />
noticed during sampling, like where Doliolids can<br />
be found, most of the work is done back on land.<br />
Kevin Du Clos (left) and Alejandro Damian Serrano guide the ring net full of diatoms (dark substance) back on<br />
deck. Diatoms are single-celled algae that make samples denser and more difficult to filter and sort through.<br />
eager to get back to their families and also into<br />
the lab to start processing the data collected<br />
from all 28 sites sampled. Processing will take a<br />
couple years, and the sampling isn’t done there.<br />
This winter, the Sutherland Lab will again be out<br />
at sea to introduce another factor, seasonality,<br />
to their research. By overlaying ocean conditions<br />
and seasonality onto sampling data, the lab<br />
hopes to create predictive models of zooplankton<br />
composition in response to climate change.<br />
While climate change continues to impact our<br />
marine ecosystems, the types of organisms you<br />
find washed up on our beaches will likely change.<br />
Most people who walk along beaches will usually<br />
find an assortment of jellies, like pacific sea nettles<br />
or comb jellies, but Doliolids aren’t often found<br />
washed ashore. When Doliolids do find their way<br />
to land, it is in masses.<br />
beachgoers may start to see more of these purpledbanded,<br />
barrel-shaped organisms, something that<br />
previously seemed unattainable unless you found<br />
yourself abroad a ship collecting zooplankton.<br />
While these purple jellies are fascinating to<br />
observe, these blooms are also a cue to what is<br />
happening in the environment. There are changes<br />
occurring to our marine ecosystems, and this is<br />
one obvious indication of that.<br />
The Sutherland Lab’s goal of creating<br />
zooplankton composition models will take a couple<br />
years, and our understanding of how increasing<br />
Doliolid populations may affect the larger food<br />
web will take even longer. For now, next time they<br />
start to wash up on Oregon beaches, take some<br />
time to investigate their tiny world and appreciate<br />
gelatinous zooplankton at their most colorful. I<br />
know I will be.<br />
After two weeks at sea, the science party was<br />
As these blooms become more common,<br />
BY CARMEN SANCHEZ-REDDICK<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
31
NEW BUSINESS<br />
DELIVERS<br />
AUDIO<br />
EXCELLENCE<br />
In today’s technological world, there seems to<br />
be no limit to the things that can be done to add<br />
a little something extra to our lives. And one of<br />
those things is in the area of home and mobile<br />
entertainment. Modern electronics make it<br />
possible to have a full movie theater experience in<br />
your own home and to project your favorite music<br />
throughout any room in the house. Upgraded car<br />
stereo systems provide a mobile concert venue<br />
everywhere the road takes you.<br />
That’s where V13 Audio comes in. Jason<br />
Vorderbrueggen, who moved from the San<br />
Francisco Bay area to Waldport last fall, offers<br />
a full range of expertise to enhance the home<br />
audio/video and car audio experience.<br />
“Basically I work on any type of low voltage<br />
electronics, so if it’s got a speaker or lights, I’m<br />
working with it,” Jason said. “I provide clients<br />
with custom home integration services as well<br />
as custom car audio systems, so I’m working on<br />
things like speakers, TVs, setting up home theaters<br />
and two-channel home audio, distributed audio,<br />
distributed video, lighting control, universal<br />
remote controls, custom designed car audio,<br />
and full system tuning for home and auto. I also<br />
work on RVs, van conversions, ATVs and boat<br />
systems. I also provide pro sound and DJ/lighting<br />
solutions, too.”<br />
And he has years of experience to bring top<br />
quality to even the most challenging jobs. While<br />
living in California, “I worked on designing,<br />
installing, and maintaining some really large<br />
systems for sports players, movie stars, musicians,<br />
composers, all sorts of people. I’ve been doing this<br />
for a long time,” Jason said. At that time, he was<br />
working for one of the largest “integrators” in the<br />
area — probably one of the largest in California.<br />
“And I worked there for a long time, that’s where I<br />
did most of the high-end integration.”<br />
But Jason’s interest in electronics began well<br />
before that. “I basically had a love for electronics<br />
since I was a young kid. I would get stuff from<br />
garage sales, my parents and other people, and I’d<br />
take the electronics apart and try to figure them<br />
out. I basically just developed a love for music and<br />
electronics in general and would try to repair them<br />
as a young kid and put them up all over my room.<br />
I was just super intrigued.”<br />
He took electronics classes all four years in high<br />
school and was so good at it he eventually worked<br />
as a teacher’s assistant to help other students. And<br />
also during those high school years, he worked<br />
at personal electronics stores and car audio<br />
businesses doing installs.<br />
After high school, Jason enlisted in the Navy,<br />
and he continued increasing his experience in<br />
the field of electronics over the next four years.<br />
He worked as an aviation electronics technician<br />
aboard the aircraft supercarrier USS Carl Vinson.<br />
After leaving the Navy, Jason pursued a variety<br />
of jobs. He worked in the home audio integration<br />
industry, worked doing extremely small circuit<br />
design for a biomedical company, helped design<br />
and manufacture inertial sensors for automobiles<br />
for things like airbags and seatbelts, and more.<br />
At one point in life, Jason decided to make<br />
a career change. “I went back to school and<br />
got a certificate and degree to do electronic<br />
instrumentation.” Instrumentation is working<br />
with electronic instruments that monitor industrial<br />
process. An Instrument Tech troubleshoots and<br />
maintains devices that monitor pressure, level,<br />
flow, and temperature. “I worked for Shell Oil,<br />
which is one of the largest refining companies in<br />
the world,” he said.<br />
After spending six or seven years in that line of<br />
work, Jason realized he really missed his roots in<br />
audio. “I had a lot of people I was still working<br />
with, installing and servicing systems secondary to<br />
my career, and I was doing installs for free to keep<br />
up with the industry. I thought to myself, ‘What<br />
am I doing? I could start supporting my family<br />
doing what I love,’ so I decided to go on my own.”<br />
As part of this most recent career change, Jason<br />
and his wife decided that “we wanted to get out<br />
of the California crazy, so we sold our home in<br />
California, and here we are (in Waldport).”<br />
And V13 Audio was born. When asked about<br />
the name of his business, Jason said, “The way that<br />
came about is my last name is Vorderbrueggen,<br />
and it’s crazy, nobody can say that. On my boy’s<br />
school uniforms, I wouldn’t want to write out<br />
Vorderbrueggen, so I would just put V13, because<br />
there’s 14 letters.”<br />
Anyone interested in learning about options<br />
for an audio system for their car, or audio and/<br />
or video systems for their home can contact Jason.<br />
“I provide free consultations. I visit the client,<br />
find out what their needs are and give them an<br />
estimate. Then I look forward to providing the<br />
best experience possible”<br />
Jason Vorderbrueggen<br />
Jason is also a drummer and has played in a lot<br />
of bands. “My father was a computer programmer,<br />
musician, and was a live sound reinforcement<br />
technician on the side, so I’ve kind of grown up<br />
with audio my whole life.” And Jason is involved<br />
as a sound technician himself. “I am also a sound<br />
technician for the PAC (performing arts center)<br />
in Newport. I like working with the plays and the<br />
concerts, anything that goes on there.” He also<br />
offers services as a mobile DJ.<br />
More information about V13 Audio, along with<br />
a gallery of photos showing various installation<br />
work, can be found online at www.V13Audio.com<br />
Anyone interested in contacting Jason<br />
Vorderbrueggen can reach him by calling 925-356-<br />
1600 or emailing JV@V13Audio.com<br />
32<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
WELCOME<br />
TO CRAIG’S<br />
BEST<br />
I like to declare things “The Best” without the<br />
benefit of qualifications or limitations of actual<br />
knowledge. I stand by my declarations and hope<br />
you find some benefit in my observations.<br />
It’s true the coast can be a little thin on the<br />
happenings a larger city can provide, but we<br />
have one road HWY 101 that blows my mind<br />
everytime I drive north or south. I don’t think<br />
many of us take it for granted but it does take a<br />
little reminding to slow down take a minute and<br />
breath it in.<br />
One of my favorite expressions Is “We’re coastal<br />
not classy”. The lack of entertainment venues<br />
doesn’t keep my wife and I from experiancing<br />
Dinner Theatre. The show runs every night with<br />
a run time from an hour to a hour and a half. It<br />
is bargan forward entertainment that we need to<br />
remind ourselves is on a life long run.<br />
This is how it works. Dinner is of the Italian fair,<br />
pizza. And the show is the sunset over the pacific.<br />
It can range from a mind blowing experience to<br />
a relaxing sigh. I live in Yachats so this is were we<br />
usually take in the show. In Yachats the Drift Inn<br />
and Bread and Roses make some fantastic pizza.<br />
Bread and Roses takes pizza orders Thursday and<br />
Saturday. Drift Inn is open every day. Order your<br />
pizza, pick it up, find your seat and get settled in<br />
for the show. I love Yachats park, Seal Rock, Drift<br />
Creek, and Nye Beach. There’s not a bad seat in<br />
the house, there’s many other spots. Pick one and<br />
let your movie unfold.<br />
My wife and I will pick up the pizza find our spot<br />
and get comfortable. Some days We pick a sound<br />
track and other days we leave the windows open in<br />
the car and listen to the ocean. It’s great you can<br />
customize the experience to fit your mood. We<br />
like to get there about 45 minutes before sunset.<br />
The show could be a colorful action adventure or<br />
a gray toned introspective show. The music choice<br />
whether Jazz, Rock’n’roll, classical, or crooners<br />
definitely help set the tone. Western, fantasy, salty<br />
fisherman, It’s up to you. It’s your “Best of”. Take<br />
an hour and enjoy the best dinner theatre. The<br />
pizza is always good and the show is always one<br />
of a kind.<br />
WRITTEN BY CRAIG NOWATZKE<br />
LIC BOND INS • CCB#178671<br />
Voted #1<br />
Painter in Lincoln County<br />
We are humbled by the kindness of<br />
Lincoln County voting for us.<br />
306 SW Coast Hwy, Ste. A, Newport<br />
Serving All Lincoln County<br />
Ph. 541 961-2969 • Cell 541 574-0189<br />
www.mostwantedpainters.com<br />
Home Audio/Theatre Home Networking Car Audio<br />
Boats RVs Van Conversions DJ Services<br />
Live Sound Acoustic Treatment Systems Tuning<br />
Serving<br />
Lincoln<br />
County<br />
Jason Vorderbrueggen<br />
925-356-1600<br />
www.v13AUDIO.com<br />
Hallmark Resort<br />
744 SW Elizabeth St<br />
Newport, OR 97365<br />
I’d love to earn your business!<br />
Heather Jordan<br />
BROKER | GRI, ABR, SRS, RENE<br />
541-640-0678<br />
7755 US 101, Suite F-200<br />
Gleneden Beach, OR 97388<br />
heather.jordan@cascadesir.com<br />
cascadehassonsir.com<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
If your goals in<br />
2023 include<br />
SELLING your<br />
property or<br />
BUYING a<br />
new home<br />
in Lincoln<br />
County....<br />
Please call me<br />
TODAY, let’s<br />
meet up and<br />
discuss your<br />
goals.<br />
Reach 60,000<br />
readers every month.<br />
Cannon Beach to<br />
Crescent City and<br />
Portland all the way to<br />
Cottage Grove.<br />
Affordable Rates<br />
Stunning Quality<br />
Relevant Content<br />
Advertise in the magazine that<br />
our readers are hooked on!<br />
Call 541-265-8571<br />
Rates start below $99<br />
33
34<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
THE KITCHEN WILD<br />
PHOTOS AND RECIPES BY KATIE WILEY<br />
HONEY DUTCH<br />
OVEN BREAD<br />
Honey is about as wild as food gets and has<br />
been used by humans for as long, and presumably<br />
far longer, than its written history. Cave paintings<br />
in Spain from 7000 B.C. show some of the earliest<br />
records of beekeeping. It’s been mentioned in<br />
Sumerian and Babylonian cuneiform writings,<br />
the Hittite code, the sacred writings of India and<br />
Egypt and mentioned in the Bible 61 times, so<br />
there’s no doubt that as long as humans have been<br />
foraging, honey has played a very important roll<br />
in our survival as a species that go far beyond its<br />
sweet taste.<br />
Honey has been used throughout time not just<br />
as a food source, but as a gift offering to gods,<br />
currency to pay taxes, and for medicinal remedies.<br />
Because honey is so thick, it rejects any kind of<br />
bacterial growth and contains naturally occurring<br />
hydrogen peroxide — therefore honey creates the<br />
perfect barrier against infection and was used as a<br />
natural bandage to cover wounds because nothing<br />
could grow on it. The earliest recorded use of<br />
honey for medical purposes came from Sumerian<br />
clay tablets, which stated that honey was used in<br />
almost half of their prescriptions and the ancient<br />
Egyptians used medicinal honey regularly, making<br />
ointments to treat skin and eye diseases and even<br />
as embalming fluid.<br />
As truly remarkable as honey is for its medicinal<br />
properties, it’s the flavor that just can’t be beat.<br />
Depending on the bees’ nectar source, that flavor<br />
can be floral, fruity, nutty, earthy and even smoky,<br />
woody, or spicy. This is because where bees get<br />
their nectar and pollen depends on the season<br />
and the availability of blooming plants in the area.<br />
This contributes to not only how the honey tastes,<br />
but its color and texture as well.<br />
Random fun fact: in 400 B.C., when Greek<br />
soldiers tried to usurp the Persian throne, Persian<br />
generals defeated the Greeks by feeding local<br />
honeybees toxic rhododendron flowers, which<br />
in turn poisoned the honey supply of the Greek<br />
army.<br />
If you’re on the hunt for a local honey expert<br />
and supplier, look no further than Jeffrey Warren,<br />
owner of JW Merc in Waldport (he can be found<br />
at 280 NW Hemlock St., with a roadside table<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
set up). There’s nothing Jeffrey doesn’t know<br />
about honey, and he can certainly send you home<br />
with some of the very best local honeys around.<br />
Contact him anytime via text to his mobile phone<br />
(208-424-0042) or email at @jwmerc@gmail.com<br />
for hours and availability.<br />
I have purchased various honeys from Jeffrey<br />
over the past few years, one in particular by<br />
Oregon beekeeper Henry Storch that tasted exactly<br />
like marshmallow cream that I ate by the spoonful<br />
— writing this article reminds me that I need to<br />
purchase more of that liquid gold a.s.a.p. But for<br />
this particular Honey Dutch Oven Bread, I used<br />
Oregon Wildflower Pure Raw Honey from Honey<br />
House Farms (purchased from Jeffrey of course),<br />
and it’s the perfect blend of sweetness and floral<br />
for this simple, no-knead bread.<br />
Honey Dutch Oven Bread<br />
(Inspired by Halfbaked Harvest’s Cheaters No<br />
Knead Sourdough Bread recipe)<br />
Ingredients:<br />
• 1 1/2 cups hot water (not boiling, just as hot as<br />
your tap will get)<br />
• 2 teaspoons instant yeast<br />
• 1 tablespoon honey<br />
• 5 cups all-purpose flour<br />
• 1 teaspoon salt<br />
• 1 cup ZOI Honey Greek Yogurt<br />
Directions:<br />
In a large mixing bowl, combine water, yeast and<br />
honey. Allow yeast to bloom for approximately 5<br />
minutes before adding salt, flour, and yogurt. With<br />
a wooden spoon (or dough hook if using a stand<br />
mixer) mix dough until it comes together. Cover<br />
bowl with plastic wrap and a damp towel then<br />
place in a warm spot to rise for 3 hours.<br />
Preheat oven to 475 degrees. Place dough on<br />
parchment paper then gently set inside of a cast<br />
iron Dutch oven, then cover with lid. Bake covered<br />
for 25 minutes. Remove lid and continue baking<br />
another 15-20 minutes, until the bread is a deep,<br />
golden brown.<br />
35
Remove from oven and carefully lift bread out<br />
of pot to cool completely. Once bread is cool,<br />
slice and enjoy with a generous amount of honey<br />
butter.<br />
36<br />
Honey Butter<br />
Ingredients:<br />
• 1 stick (1/2 cup) salted butter, room temperature<br />
• 3 tablespoons honey<br />
Directions:<br />
Place the butter and honey in a mixing bowl and<br />
beat with an electric mixer until light and fluffy.<br />
HOMEMADE<br />
SALTED BUTTER<br />
If you’ve stepped inside of a grocery store lately,<br />
then there’s a good chance you’ve experienced<br />
some serious sticker shock like I have. Skyrocketing<br />
food prices and little to no stock of some of the<br />
most commonly purchased items can make for a<br />
stressful shopping experience. I can’t help but ask<br />
myself if this might actually get a whole lot worse<br />
before it gets any better, and if so, how prepared<br />
am I if this becomes a reality?<br />
So I figured it might help ease my mind a bit<br />
by learning some basic skills that even just a<br />
generation or so ago were common practice that<br />
just about everyone knew how to make — to not<br />
only help me maximize the use of each product<br />
I purchase, but also help my dollar stretch a bit<br />
further.<br />
Since moving to the Oregon coast my<br />
knowledge for fishing and foraging have vastly<br />
improved, but there’s still so much I have yet to<br />
learn. For example, even just some of the most<br />
basic primitive skills that humans have been<br />
crafting for thousands of years, like salt processing<br />
and butter churning, I’ve never tried to learn how<br />
to make myself. And although I’ve been dying to<br />
try my hand at processing sea salt — since we have<br />
the very best resource for that right here with the<br />
Pacific Ocean — that News-Times article will have<br />
to wait because I decided to start with learning<br />
how to make homemade butter.<br />
I always have heavy cream on hand for chowders<br />
and other dishes, so I wondered how difficult it is<br />
to actually make butter from scratch. It must be<br />
somewhat challenging or everyone would still be<br />
doing it right? WRONG!<br />
Only two ingredients, 10-15 minutes tops, and<br />
you have yourself fresh butter that tastes exactly<br />
like store bought — maybe even better!<br />
In fact, it’s so easy even kids can make it, and<br />
mine had a blast this week learning right alongside<br />
me doing just that. I am thrilled that we can<br />
now add butter making to our self-sustainability<br />
resume, and the kids were thrilled to share a<br />
delicious sample of what they had learned with<br />
their dad when he came home from work. These<br />
are skills that everyone can appreciate and enjoy,<br />
and skills that will last a lifetime.<br />
Homemade Salted Butter<br />
Ingredients:<br />
• 1 quart heavy cream<br />
• 1 teaspoon salt (optional — this is for salted butter,<br />
which is what I typically purchase at the store)<br />
Directions:<br />
• Pour the heavy cream into a large bowl<br />
and add salt if you are making salted butter like<br />
I did. Then turn the mixer (using either a hand<br />
mixer/electric beaters or KitchenAid mixer) on to<br />
medium speed.<br />
• Let the mixer churn the heavy cream into<br />
butter. (This takes a good 10 minutes or so. Don’t<br />
stop mixing until you see the butter separate from<br />
the buttermilk).<br />
• In about 10 minutes or so you will have<br />
homemade butter! You will also see buttermilk at<br />
the bottom of the bowl, which you can keep for<br />
buttermilk biscuits or buttermilk fried chicken.<br />
• Have a bowl of ice water sitting to the side.<br />
• Remove the clumps of butter from the bowl<br />
and press into a ball (like you would with any kind<br />
of bread or pie dough), then put butter into bowl<br />
of ice water to keep chilled.<br />
• At this point, you can remove from ice water<br />
and shape it into a neat ball, roll, or rectangular<br />
shape — the preference is yours.<br />
• Then just store it in an air tight container in<br />
the fridge for 7-10, days or at room temperature<br />
for 3-5 days.<br />
Kid-Friendly Homemade Butter in a Mason Jar<br />
Making homemade butter in a mason jar is fun<br />
and easy, and kids always take so much pride when<br />
they’ve created something on their very own for<br />
the whole family to enjoy.<br />
• Fill a quart mason jar half way with heavy<br />
cream and 1/2 teaspoon salt, making sure there is<br />
enough room for the cream to mix around in the<br />
mason jar and turn into butter.<br />
• Once the cream and salt are in the mason jar,<br />
put the lid on — tightly!<br />
• Then get to mixing! All the kids have to do<br />
is shake the mason jar, and shake, and shake, and<br />
shake! They will see the butter forming in the<br />
mason jar.<br />
• Once all the butter is done churning they<br />
will have a clump of butter, and you will see liquid<br />
at the bottom of the mason jar — that liquid is<br />
buttermilk.<br />
• Then just repeat the steps above in the<br />
Homemade Salted Butter recipe for the remaining<br />
steps for finishing your butter.<br />
LOW-CARB<br />
BAKED VENISON<br />
MEATBALLS WITH<br />
CHIMICHURRI<br />
SAUCE<br />
I don’t know about you, but I am struggling<br />
to shed those excess holiday pounds thanks to<br />
the overwhelming amount of sweets and treats<br />
consumed over the past couple of months. So<br />
for the past week, I’ve been trying to cut back on<br />
sugar and carbohydrates a bit, which, if I’m being<br />
honest, isn’t my favorite. But substituting carbs for<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
Adopt an Ameowzing<br />
Companion<br />
$70 Cat Adoptions<br />
$95 Kitten Adoptions<br />
Fee Includes:<br />
Spay/Neuter | Vaccines<br />
Microchip | Starter Kit<br />
<strong>OC</strong>HS<br />
Oregon Coast<br />
Humane Society<br />
OregonCoastHumaneSociety.org<br />
541-997-4277<br />
2840 Rhododendron Dr., Florence OR 97439<br />
Call Today to<br />
Live Life Your Way!<br />
Independent Living<br />
Assisted Living<br />
Memory Care<br />
2690 N.E. Yacht Avenue<br />
Lincoln City, OR 97367<br />
crdlincolncityseniorliving.com<br />
541-994-7000<br />
some flavor-packed and highly nutritious foods<br />
like these Low Carb Baked Venison Meatballs<br />
with Chimichurri Sauce has made this transition<br />
a heck of a lot easier.<br />
Not only are these meatballs jam-packed with<br />
protein, which is essential for building muscle,<br />
but by replacing carbs with protein, we are able<br />
to reduce the hunger hormone and boost several<br />
satiety hormones instead. This leads to a reduction<br />
in overall hunger and automatically consuming<br />
less calories, which is a great place to start in any<br />
weight loss journey!<br />
In addition to curbing those hunger pangs,<br />
thanks to that deliciously flavorful Chimichurri<br />
sauce, the health benefits certainly don’t stop<br />
there. These meatballs are loaded with some other<br />
incredibly beneficial health properties as well.<br />
Let’s start with the garlic. Aside from adding<br />
some incredible flavor and a punch of heat,<br />
consuming raw garlic can naturally give your<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
immune system a boost. It has some serious<br />
health-promoting and disease-preventing effects<br />
on many common diseases, such as cancer,<br />
cardiovascular and metabolic disorders, blood<br />
pressure and diabetes through its antioxidant,<br />
anti-inflammatory, and lipid-lowering properties.<br />
Combined with the parsley, that has excellent<br />
diuretic effects and can reduce bloating and blood<br />
pressure, these high protein, low carb, disease<br />
preventing and immune boosting meatballs might<br />
just be the kick-start we all need to get back on<br />
track to optimal health in 2023.<br />
Low-Carb Baked Venison Meatballs<br />
Ingredients:<br />
• 1 pound ground venison<br />
• 1 pound ground beef (I added the beef for some<br />
additional fat since venison is so lean, but if you wanted<br />
to use all venison that’s great too)<br />
• 1 egg<br />
Do you have your<br />
ducks in a row!<br />
Call Shorewood Senior Living<br />
today and ask about reserving your<br />
spot on our apartment waitlist<br />
for only $100!<br />
541.997.8202<br />
Allow yourself to stop worrying about<br />
tomorrow by scheduling a tour today!<br />
Shorewood Senior Living<br />
1451 Spruce St. Florence, Oregon 97439<br />
541.997.8202 sayhello@shorewoodsl.com<br />
37
• 1 tablespoon Johnny’s Seasoning Salt<br />
• 1/4 teaspoon black pepper<br />
Directions:<br />
• Preheat oven to 400 degrees<br />
• In a large bowl, combine the ground meat,<br />
egg, Johnny’s, and black pepper. Mix well.<br />
• Scoop 1/4 cup ground meat into the palm<br />
of your hand then roll the meatball mixture into<br />
approximately 2-inch balls and place on your<br />
baking sheet.<br />
• Bake the meatballs for 18-20 minutes, or<br />
until they are golden brown and cooked all the<br />
way through.<br />
• Serve with fresh Chimichurri Sauce.<br />
Chimichurri Sauce<br />
Ingredients:<br />
• 2 cups fresh Italian parsley<br />
• 5 cloves garlic, peeled and smashed<br />
• 2 tablespoons red wine vinegar<br />
• 1/2 lemon, juiced (about 2 tablespoons)<br />
• 1/2 teaspoon salt<br />
• 1/2 teaspoon red chili pepper flakes (I actually<br />
have to leave these out of my recipe now because of my<br />
husband’s diverticulitis, but it’s certainly better with<br />
them!)<br />
• 3/4 cup extra virgin olive oil<br />
Directions:<br />
• Place all ingredients except olive oil in<br />
the food processor and pulse a few times until<br />
everything starts to combine.<br />
• Slowly add olive oil while food processor is<br />
running. Serve right away or refrigerate before<br />
using. If refrigerated, take out about 10-15 minutes<br />
before serving.<br />
C<strong>OC</strong>KLE CLAM<br />
DIP<br />
It’s a new year, which means it’s time to renew<br />
those shellfish, angling and hunting licenses — but<br />
where exactly does that license money go every<br />
year?<br />
Most hunters and anglers understand that the<br />
money we spend on hunting and fishing licenses<br />
helps pay for conservation throughout the state of<br />
Oregon. These dollars fund the general operations<br />
of the Oregon Department of Fish and Wildlife<br />
and by state and federal law, these licensing<br />
dollars can only be spent on fish and wildlife<br />
management. Our license dollars help pay for<br />
programs that improve habitat, open private lands<br />
to public access, enhance fishing opportunities<br />
and protect fish, wildlife and their habitats for<br />
future generations. But those dollars are also the<br />
primary source of required state match needed to<br />
receive federal funds for federally funded programs<br />
such as fish hatcheries, fish and wildlife biologists,<br />
hunter and aquatic education and so much more.<br />
Every sportsman or sportswoman knows that<br />
a $10 shellfish license is worth it’s weight in gold<br />
with Dungeness crab and shellfish prices, but<br />
we can also feel good about our license dollars<br />
funding conservation for future generations of<br />
anglers and hunters.<br />
So get out there and start using that shellfish<br />
license to rake for one of my favorite Oregon coast<br />
delicacies — cockle clams. They’re sweet, briny and<br />
oh so delicious — perfect for this Cockle Clam<br />
Dip.<br />
Cockle Clam Dip<br />
Ingredients:<br />
• 1 limit cockle clams (20 clams), minced small<br />
• 1 tablespoon butter<br />
• 1 yellow onion, minced small<br />
• 2 cups sour cream<br />
• 1/3 cup mayonnaise<br />
• 1 tablespoon Worcestershire<br />
• 1 1/2 tablespoons clam juice (I use the liquid that<br />
thaws out with my frozen clams for this, but you can<br />
definitely purchase clam juice, too)<br />
• 3/4 teaspoon salt<br />
• 1/2 teaspoon lemon juice<br />
• 1/8 teaspoon black pepper<br />
• Fresh parsley or chives for garnish<br />
Directions:<br />
• Add butter to a small saucepan on mediumlow<br />
heat, once melted, add onions.<br />
• Sauté onions, stirring constantly until they’re<br />
golden and caramelized.<br />
• Add clams and continue to cook for another<br />
2-3 minutes. Stirring every few seconds to evenly<br />
cook clams.<br />
• Remove clams and onions from heat, set<br />
aside to cool.<br />
• In a medium-sized mixing bowl add sour<br />
cream, mayonnaise, Worcestershire, clam juice,<br />
salt, pepper and lemon juice. Mix until completely<br />
combined.<br />
• Add cooled clams and onions to sour cream<br />
mixture and combine.<br />
• Allow to cool in the refrigerator for at least 2<br />
hours before serving.<br />
• Garnish with fresh Italian parsley or chives<br />
and serve with Ruffles or Wavy Lays chips. Enjoy!<br />
38<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
VINO JOY<br />
FEBRUARY 2023<br />
WHITE, ROSÉ, OR RED?<br />
At our shop, we’re noticing a significant, not overwhelming, preference for<br />
red wine. For our wine club one option is red-wine-only. About 5 times as<br />
many folks select that option as do the white-wine-only option! The majority<br />
still are interested in the full gamut.<br />
I confess, before we had a wine shop, I didn’t seek out many white or rosé<br />
wines. In this column I’d like to make a case for broadening your ‘vino joy’<br />
by having some of each type on occasion; I certainly have come to enjoy<br />
them all.<br />
I now think of wine as lying on a spectrum. There is no clear boundary<br />
between white and rosé, or rosé and red. Highlighted below are a few wines<br />
that might be viewed as “tweeners” on the wine color spectra. Generally<br />
speaking there are white wine grapes and there are red wine grapes. But<br />
winemakers can get a bit of rosy color out of many white wine grapes, and<br />
some deeply-colored red wine grapes are used to produce wines that are<br />
called “white” (though there usually is some perceptible red tint).<br />
880 S.E. Bay Blvd., Newport<br />
541-265-9275<br />
“Serving the Yaquina Bay Area Since 1988”<br />
We have all the gear you need to enjoy<br />
your time on the Oregon Coast!<br />
• Sport & Commercial Fishing Gear<br />
• Clamming & Crabbing Gear<br />
• Clothing, Boots & Rain Gear<br />
• Marine Electronics<br />
• Marine & Safety Equipment<br />
• Tools & Industrial Supplies<br />
• Rigging & Hydraulic Shop<br />
And so much more!<br />
www.Englundmarine.com<br />
At one of our after-work “research” sessions on a Saturday, I opened a<br />
Montepulciano from Abruzzo, forgetting that it was more rosé than red. It<br />
was at room temperature, and it was only after we noticed the lighter color<br />
that we recalled that this wine is characterized as a rosé. All of us around the<br />
table enjoyed it immensely though!<br />
When is it better to select a white over a red, or a rosé over the other two?<br />
That will have to be a topic for another column. The message for now is that<br />
all three have their place, and sometimes crossing the traditional boundary<br />
can be a lot of fun, and rewarding.<br />
HIGHLIGHTED WINES<br />
For this column I thought you might be interested in two wines that blur<br />
the boundaries, in one case between white and rosé, and in another between<br />
rosé and red.<br />
Valcan Cellars 2020 ‘Bare’ White Malbec (Rogue Valley Oregon). You<br />
probably wouldn’t have thought a grape usually made into ‘big reds’ could<br />
be used for a white wine, and indeed, winemaker JP Valot claims this is the<br />
only white Malbec made in the USA. It is made in tribute to his Argentinian<br />
roots. “Bare” is meant to indicate the minimal intervention used in making<br />
this wine, and the slightly pink/orange color comes from of very brief<br />
amount of skin contact, only about 1 hour. We pick up notes of nectarine,<br />
tropical fruit, and hints of vanilla and butterscotch. Bright acidity ensures<br />
that this wine is very food friendly. About $24.<br />
Torre dei Beati 2021 Cerasuolo (Abruzzo Italy). “Cerasuolo”, or “cherry”<br />
in English, is meant to describe the color of this wine. It is lighter red, and<br />
you may think it is a red wine. It really does dance right on the boundary<br />
between red and rosé. Notes of strawberry, pomegranate, and cherry meld<br />
together and create a long, complex finish. This wine is very pleasant to sip,<br />
and works well with a wide variety of foods. You may enjoy it chilled or at<br />
slightly below room temperature. About $23.<br />
FOOTNOTE<br />
The wines mentioned in this column are available at Beach Daisy Wine,<br />
2118 Hwy 101 N, at the northern edge of Yachats in the Greenhouse<br />
Marketplace complex. Free wine tastings held every Saturday from 12:00-<br />
6:00, covering a full range of lovely wines.<br />
Questions and comments are welcome. Contact Todd via email at todd@<br />
beachdaisy.wine<br />
WRITTEN BY TODD K. MOYER<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
We are a TOTAL CAR CARE facility<br />
and provide maintenance (oil changes) and diagnosis &<br />
repair of most of your vehicle’s systems.<br />
AWD/4WD/2WD and hybrids welcome.<br />
Monday – Friday 8 am to 5 pm<br />
126 NE 11 th St • Newport, OR 97365<br />
541-265-9567<br />
Jim Hoberg, ABR, ABRM, CRS, GRI<br />
BROKER/OWNER<br />
PHONE 541-997- SOLD (7653)<br />
FAX 541-997-7654<br />
TOLL FREE 1-866-967-7653<br />
jim@jimhoberg.com<br />
www.wcresi.com<br />
P.O. Box 3040 • 1870 Highway 126, Suite A • Florence, OR 97439<br />
39
scan to discover<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
40 PHOTO ©JEREMY BURKE 2023
COVER STORY<br />
PHOTO BY JEREMY BURKE<br />
The general public is not allowed into this area. This<br />
was a very special moment that was a once in a lifetime<br />
opportunity to shoot and document a piece of history.<br />
Photo by Jeremy Burke<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
41
42<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
YAQUINA HEAD<br />
LIGHTHOUSE<br />
PREPARES FOR SES-<br />
QUICENTENNIAL<br />
The stewards of Oregon’s tallest lighthouse are<br />
sprucing up the popular landmark on Oregon’s<br />
central coast for its 150th anniversary in 2023.<br />
The 93-foot tall Yaquina Head Lighthouse was<br />
completed in 1872, but the lamp on top wasn’t lit<br />
until the following year because of a 19th-century<br />
version of, get this, supply chain problems.<br />
“It took a while to get all the parts to the<br />
lens room here,” explained acting chief ranger,<br />
Katherine Fuller.<br />
Fuller said the sesquicentennial celebration will<br />
build up to Aug. 20, the day in 1873 when the<br />
Yaquina Head Lighthouse finally entered service.<br />
Leading up to that date will be a variety of events<br />
and ongoing restoration.<br />
The lighthouse is a major attraction on the<br />
Oregon coast by Newport. The landmark stands<br />
at the end of a point that juts nearly a mile out<br />
into the Pacific Ocean within the Bureau of<br />
Land Management-administered Yaquina Head<br />
Outstanding Natural Area. The 100-acre park’s<br />
trails, sweeping views, bird life and visitor center<br />
attract upwards of 500,000 people every year.<br />
People in the Newport community immediately<br />
noticed one change that has already happened.<br />
It’s the switch out of the lighthouse beacon from<br />
a 1,000-watt halogen bulb to a new energy-saving,<br />
long-lasting LED stack.<br />
“We got some complaints from neighbors for a<br />
while,” Fuller said. “You can see in photos, this<br />
(old one) was kind of a yellow light. You know<br />
those LEDs are quite different. They come on<br />
quickly, like ‘boom.’”<br />
UNKNOWN WHEN VISITORS WILL<br />
AGAIN BE ABLE TO CLIMB TO THE TOP<br />
Until 2020, visitors could ascend to the top of<br />
the lighthouse on guided tours. Then the historic<br />
landmark closed during the pandemic. Limited<br />
“quick look” tours resumed late last summer,<br />
but they only go around the bottom floor for<br />
now. BLM acting site manager Chris Papen said<br />
restoration of public access to the top depends on<br />
getting back to full staffing and a higher “comfort<br />
level” with structure and COVID safety.<br />
Papen said he couldn’t make promises about<br />
when pre-pandemic tours will return, but said his<br />
agency was building up to that goal. The BLM staff<br />
on site is currently down about 20 to 30 percent<br />
from full strength.<br />
“The outside is looking great,” observed Fuller.<br />
On the inside of the brick lighthouse, restoration<br />
and maintenance continues room by room.<br />
“There’s always more to do. If you’ve ever lived in<br />
an old house, you know those repairs just don’t<br />
stop.”<br />
Overall, Papen said the historic lighthouse<br />
seems to be structurally sound.<br />
“I’m not quite 150, but I would tell you if I<br />
looked in this great of shape at 150, I’d be pretty<br />
happy with myself,” Papen quipped.<br />
Other recent improvements you may notice<br />
or appreciate since your last visit include a new<br />
concrete patio and view deck on the seaward side<br />
of the lighthouse base. It replaced a wooden deck<br />
that was perpetually sprinkled with traffic cones to<br />
mark weak spots.<br />
During the pandemic shutdown, restorers<br />
were able to tackle the lighthouse’s work room at<br />
its base. They rebuilt a fireplace and reopened a<br />
chimney. Papen said restoration of the oil room<br />
across the hall ranks high on the to-do list next,<br />
but that may be a project that lasts past the<br />
sesquicentennial.<br />
The Yaquina Head Lighthouse is the second<br />
oldest continuously operating lighthouse on the<br />
Oregon coast. Cape Blanco Lighthouse in Curry<br />
County is Oregon’s oldest standing lighthouse.<br />
It was first lit in 1870. Back then, a lighthouse<br />
keeper had to light wicks in lard oil to fire up the<br />
lantern. Electricity arrived at Yaquina Head in the<br />
early 1930s.<br />
HAUNTED BY A GHOST OR JUST TALL<br />
TALES?<br />
Lurking ghosts are a recurrent theme in the<br />
Yaquina Head Lighthouse’s history. A lighthouse<br />
enthusiast website maintained by Kraig Anderson<br />
traced the first ghost story back to construction<br />
of the double-walled brick tower in 1872. A<br />
workman supposedly fell from scaffolding into the<br />
hollow space between the walls and his body could<br />
not be retrieved.<br />
“A fine story, and perhaps an explanation for<br />
the station’s purported ghost, but records show<br />
no workers were killed during construction,”<br />
Anderson wrote. “Strong winds did blow one<br />
worker off the bluffs near the construction site,<br />
but amazingly, his oilskins acted somewhat like a<br />
parachute and he only received minor injuries.”<br />
The ghost thread resurfaced many more times,<br />
including in 1983 when the Yaquina Head<br />
Lighthouse was used in the filming of “Hysterical,”<br />
a comedic horror movie spoof in which the setting<br />
is rechristened as Hellview, Oregon.<br />
“The main character, Frederic Lansing (Bill<br />
Hudson), a writer from New York City, tries to<br />
escape to the remote lighthouse to write a great<br />
novel, but his plans are interrupted by a resident<br />
ghost,” Anderson noted about the movie’s plot.<br />
“The two keeper’s dwellings appear in the movie,<br />
but were torn down a year or so after the filming.”<br />
The calendar of events and anniversary<br />
commemorations for the lighthouse have not yet<br />
been finalized, but will likely involve the BLM, the<br />
city of Newport, the nonprofit Friends of Yaquina<br />
Lighthouses and other partners.<br />
The director of the Friends group, Amy<br />
Anderson, said her organization is fundraising<br />
to support restoration of the oil room in the<br />
lighthouse as well as to bring back for 2023 some<br />
successful interpretive programs from the past.<br />
Those include an artist-in-residence program and<br />
a summer student guide employment project.<br />
BY TOM BANSE NORTHWEST NEWS NETWORK | PHOTOS BY JEREMY BURKE<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
43
46th Annual<br />
Newport<br />
Seafood & Wine<br />
Festival<br />
“Long Time No Sea”<br />
February 23-26, 2023 • Newport, Oregon<br />
Tickets available online at<br />
www.seafoodandwine.com<br />
The Newport Seafood and Wine Festival<br />
returns better than ever! Showcasing<br />
premier Northwest wines, culinary<br />
professionals and regional artisans<br />
along with stage entermainment,<br />
demonstrations and more.<br />
Presented By<br />
Produced by the Greater Newport Chamber of Commerce<br />
541-265-8801<br />
44<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
Accepting<br />
New Patients<br />
HEALTH<br />
GUIDE<br />
GET THE SKINNY ON<br />
TRIGLYCERIDES<br />
DANA MATL<strong>OC</strong>K DDS<br />
MARK BUILDER DMD<br />
General & Family Dentistry<br />
123 SE Douglas St., Newport<br />
541-264-2800 • danamatlockdds.com<br />
People who see their doctors for routine wellness exams typically undergo<br />
certain blood tests during that process. In addition to a complete blood count<br />
(CBC), doctors frequently request lipid panels that indicate cholesterol and<br />
triglyceride levels.<br />
While cholesterol is a familiar term, triglycerides may be more of a mystery<br />
to the average Joe.<br />
According to the Cleveland Clinic, triglycerides are lipids (waxy fats) that<br />
provide energy to the body. The body produces triglycerides and also gets<br />
them through food. Triglycerides are actual fats, while cholesterol is a waxy,<br />
odorless substance made by the liver. Since cholesterol cannot mix or dissolve<br />
in the blood, the liver puts cholesterol together with triglycerides to move the<br />
fatty mixture (lipoproteins) throughout the body.<br />
When a person eats, any extra calories not used for energy are converted<br />
into triglycerides, which are stored in fat cells. Later, hormones release these<br />
triglycerides as energy between meals. Individuals who regularly eat more<br />
calories than they burn, particularly from high-carbohydrate foods, may have<br />
high triglycerides.<br />
According to the Mayo Clinic, high triglyceride levels may contribute to<br />
a hardening or thickening of the arteries, which is a condition known as<br />
arteriosclerosis.<br />
For healthy adults, normal triglyceride levels should be under 150 mg/dL.<br />
Values of 151 to 200 mg/dL are considered borderline high, and anything<br />
over 201 is high or very high. In addition to arteriosclerosis, high triglyceride<br />
levels can raise the risk of cardiovascular disease and pancreatitis.<br />
Overeating, having a family history of high cholesterol, drinking alcohol<br />
to excess, being overweight or obese, and having unmanaged diabetes can<br />
contribute to high cholesterol levels. Smoking, the presence of thyroid disease<br />
and certain medications, like diuretics and hormones, also may raise the risk<br />
of developing high triglyceride levels.<br />
Lifestyle changes similar to those recommended to manage high cholesterol<br />
can help people lower their triglyceride levels. These include eating a<br />
nutritious diet, doing aerobic exercises regularly and maintaining a moderate<br />
weight. Individuals should avoid simple carbohydrates, such as those made<br />
with white flour, fructose, trans fats, and hydrogenated oils or fats.<br />
Low triglyceride levels are not typically a cause for concern. But in these<br />
instances malnutrition or malabsorption could be the culprit.<br />
Individuals should undergo routine health screenings to determine if high<br />
triglycerides are part of their lipid panels.<br />
HEART-HEALTHY FOODS TO<br />
ADD TO YOUR DIET<br />
A healthy diet can help people lower their risk for various conditions,<br />
including heart disease. That’s a significant benefit, as the World Health<br />
Organization estimates that 32 percent of deaths across the globe can be<br />
attributed to cardiovascular disease, which is an umbrella term used to refer<br />
to a group of disorders of the heart and blood vessels.<br />
CONTINUED FROM PAGE 46<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
45
Individuals who want to change their diets are urged to speak with<br />
their physicians for insight regarding specific changes that can address any<br />
preexisting issues they may have. But it never hurts to consider heart-healthy<br />
foods, and the Office of Disease Prevention and Health Promotion at the U.S.<br />
Department of Health and Human Services recommends adding these hearthealthy<br />
foods to your shopping list.<br />
ADVANCED & BASIC LIFE SUPPORT<br />
BARIATRIC • NON-EMERGENCY<br />
WHEELCHAIR VAN • MEDICAL STANDBY<br />
Fruits and vegetables<br />
Variety is the spice of life, and the good news is that an assortment of fruits<br />
and vegetables promote heart health. That means individuals can eat a hearthealthy<br />
diet without eating the same foods every day. The ODPHP notes that<br />
fresh, frozen, canned, or dried fruits and vegetables can all promote a healthy<br />
heart.<br />
• Fresh vegetables: Tomatoes, cabbage and carrots<br />
• Fresh fruits: Apples, oranges, bananas, pears, and peaches<br />
• Leafy greens: Spinach, Romaine lettuce and kale<br />
• Canned vegetables: Look for low-sodium canned veggies<br />
• Frozen vegetables: Look for products without added butter or sauces<br />
• Canned, frozen or dried fruit: Look for varieties with no added sugars<br />
Dairy<br />
The ODPHP recommends fat-free or low-fat dairy. Such products include:<br />
• Fat-free or low-fat (1 percent) milk<br />
• Fat-free or low-fat plain yogurt<br />
• Fat-free or low-fat cheese or cottage cheese<br />
• Soy milk with added calcium, vitamin A and vitamin D<br />
Whole grains<br />
Various products may be promoted as “whole grain,” but the ODPHP notes<br />
that whole wheat or another whole grain should be listed first in the ingredient<br />
list. Products that are “100 percent whole grain” also should be chosen over<br />
the alternatives.<br />
• Whole-grain bread, bagels, English muffins, and tortillas<br />
• Whole-grain hot or cold breakfast cereals with no added sugar, such as<br />
oatmeal or shredded wheat<br />
• Whole grains like brown or wild rice, quinoa, or oats<br />
• Whole-wheat or whole-grain pasta and couscous<br />
Proteins<br />
Heart-healthy proteins can add variety to a diet, which can make it easier to<br />
enjoy different flavors and dishes.<br />
• Seafood, such as fish and shellfish<br />
• Poultry: Chicken or turkey breast without skin, or lean ground chicken or<br />
turkey (at least 93 percent lean)<br />
• Lean meats: Pork shoulder, beef sirloin or lean ground beef (at least 93<br />
percent lean)<br />
• Beans, peas and lentils: Black beans and chickpeas (garbanzo beans)<br />
• Eggs<br />
• Unsalted nuts, seeds and nut butters, such as almond or peanut butter<br />
• Tofu<br />
Healthy fats and oils<br />
When cooking with fat and oil, cooks are urged to replace saturated fat with<br />
healthier unsaturated fats.<br />
• Avoid cooking with butter and instead cook with oil, including canola,<br />
corn, olive, peanut, safflower, soybean, or sunflower oils<br />
• Choose oil-based salad dressings, such as balsamic vinaigrette or Italian,<br />
instead of creamy dressings like ranch<br />
A heart-healthy diet is full of flavor and can help people reduce their risk for<br />
cardiovascular disease.<br />
609 NW Coast St. Newport (541) 265-3175<br />
2801 NE 22nd St. Lincoln City (541) 994-6690<br />
www.pacificwest.us.com<br />
Dedicated to providing individualized,<br />
leading-edge cancer care...close to home.<br />
Albany, Corvallis, Eugene, Florence, Lincoln City, Newport<br />
46<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
gicleé prints that change how you think about the greeting card<br />
READY TO MAIL<br />
Envelope + stamp included<br />
All you need to do is address, stuff and send<br />
ADD YOUR MESSAGE<br />
Envelope + stamp included<br />
All you need to do is address, stuff and send<br />
EASY TO FRAME<br />
Scan the QR code to order your 11x14 frame.<br />
Use matt opening 8.75”x5.75”<br />
READY TO MAIL ONLY $10 PER CARD<br />
BUY 4 GET 1 FREE • CODE: <strong>OC</strong>WGIFT
FOR MORE INFORMATION OR TO BE A VENDOR VISIT<br />
artcardspnw.com
DIAMONDS BY THE SEA<br />
50<br />
Inspired by travel, Jovi is a store of stories with<br />
items from nearly 30 countries. –Veronica & Amanda<br />
232 NW Coast St. • Historic Nye Beach<br />
541-265-8220<br />
Diamonds by the Sea<br />
2005 N Coast Hwy, Newport, 541-265-7755<br />
4079-D NE Logan Rd, Lincoln City, 541-994-6373<br />
PHOTOS BY JEREMY BURKE<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>
541-813-9261<br />
ASK FOR JUDE<br />
www.JudeHodgeBroker.com<br />
Are you ready to list your home? Let’s talk.<br />
I offer professional service from<br />
BROOKINGS ALL THE WAY TO YACHATS<br />
for SELLERS wishing to sell<br />
their homes and BUYERS<br />
looking to live on the<br />
OREGON<br />
COAST!<br />
2019<br />
Curry Coastal<br />
READERS’ CHOICE AWARDS<br />
Pilot<br />
Gold Winner<br />
2018<br />
Pilot<br />
READERS’ CHOICE AWARDS<br />
Curry Coastal<br />
Gold Winner<br />
2022<br />
Curry Coastal<br />
Pilot<br />
READERS’ CHOICE AWARDS<br />
Gold Winner<br />
2014: Executive Award<br />
2015-2016: Platinum Award<br />
2017: Hall of Fame Award<br />
2017-2020: Chairman’s Award<br />
2019 Real Trends #6 State of Oregon<br />
2020: Diamond Club Award<br />
2020: #1 RE/MAX Broker in the State of Oregon<br />
2021: Diamond Club Award<br />
2021: Lifetime Achievement Award<br />
2021: #1 Broker in the State of Oregon<br />
2021: #1 RE/MAX Broker in the State of Oregon<br />
2021: Real Trends Top 1000 List - #112 in the nation all agencies<br />
2021: Real Trends #1 State of Oregon - Transactions<br />
2017<br />
Pilot<br />
READERS’ CHOICE AWARDS<br />
Curry Coastal<br />
Gold Winner<br />
2021<br />
Pilot<br />
READERS’ CHOICE AWARDS<br />
Curry Coastal<br />
Gold Winner<br />
Jude Hodge, Broker<br />
RE/MAX Coast and Country<br />
703 Chetco Ave, Brookings•541-412-9535 x117<br />
www.HomeWithJude.com<br />
Licensed in OR<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong><br />
51
Breakfast, Lunch & Dinner is served Every Day!<br />
Home of the 8 pound<br />
Super Ultimate Monster Burger<br />
52<br />
Family Restaurant with the biggest portions<br />
NE 6 TH STREET & HWY 101<br />
541-574-6847<br />
THENEWPORTCAFE.COM<br />
GREAT BREAKFAST AND SEAFOOD ALL DAY<br />
Pick-Up Orders, Delivery, & Indoor Dining<br />
<strong>OC</strong> WAVES • VOL <strong>3.6</strong>