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Dream Home in Salishan
Recipe - Stuffed Salmon
Recipe - Zucchini Fries
Recipe - Lingcod Tacos
Recipe - Caldo
Recipe - S'mores Cookies
Recipe - Peanut Butter Bars
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Local Ocean Mural
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Fall has to be my favorite time to shoot. It is not just the fall colors. We don't get a ton of this on the coast. It's the Sunset and Sunrise, the light is incredible during this season and I thought I would share some photos that I have been sitting on for awhile now. Enjoy!. Photo by Jeremy Burke
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THE KITCHEN WILD
BY KATIE WILEY
Dungeness Crab and Tiger Prawn Stuffed Salmon Ingredients: 1 large salmon fillet 1/2 teaspoon PS Seasoning king shallot black garlic seasoning or your favorite garlic seasoning 2 tablespoons of butter for searing tiger prawns and salmon 8 ounces of cream cheese 1 cup of fresh chopped spinach 1/2 dozen tiger prawns (I purchased these from Luna Sea Fish House) 1 heaping cup of picked Dungeness crab meat 3 garlic cloves Salt and cracked black pepper, to taste Directions: 1. Preheat oven at 400 degrees 2. Place salmon on a flat surface and cut a slit about 3/4 quarter deep into the fillet, creating a pocket in the salmon for stuffing — so be sure
not to cut all the way into the fillet. 3. Season both sides of the salmon and tiger prawns with salt and pepper. 4. In a separate bowl, mix together the cream cheese, spinach, garlic, PS Seasoning black garlic seasoning, salt, and pepper. 5. Heat butter in cast-iron skillet over a medium-high heat. Sear tiger prawns until about halfway cooked, set aside. Cook salmon skin side down for 5 minutes. Once the skin is seared, flip the fillet then fill salmon fillet pocket with spinach and cream cheese filling, Dungeness crab and tiger prawns. 6. Place the entire cast iron skillet in the oven for 10 minutes or until inner salmon flesh and filling is cooked thoroughly and cream cheese is bubbly. Enjoy!
Farmers Market Zucchini Fries with Homemade Marinara Sauce Believe it or not, I took my very first trip to the Waldport Farmers Market this past Wednesday, a farmers market that is located less than five minutes from my house and runs every Wednesday from 9 a.m. to 1 p.m. and somehow, after almost two years of living right down the road, I’ve never stopped in. Such a shame that I’ve been missing so many incredible local goods all of this time, because my little hometown farmers market has it going on! The produce was outstanding. I loaded up on raspberries, plums, strawberries, cauliflower, corn, gigantic onions and, of course, this beautiful zucchini featured in today’s recipe. There are homemade cookies made by the sweetest woman that are absolutely to die for, and even a food truck serving my most favorite meal on the planet, Albacore Fish & Chips. Aside from good eats, there’s local photography, survival gear, the cutest coastal apparel from PNW Life, beautiful agates and so much more! So if you’re anywhere near Waldport on Wednesdays, be sure to stop in to the Waldport Farmers Market from 9 a.m. to 1 p.m., located at 160 NW Alder St. You might even see me there because there’s a very good chance I’ll be loading up on farmers market goodies every Wednesday from here on out!
Parmesan Crusted Zucchini Fries Ingredients: 1 large zucchini or two medium zucchini, sliced into 1/2 inch strips 2 cups panko 2/3 cup Parmesan cheese 1 teaspoon garlic powder 2 teaspoons salt (divided) 2 eggs 1 cup milk 1 cup flour 1 teaspoon pepper Oil for frying Directions: Heat oil to 375 degrees In three separate bowls: first bowl, mix panko, Parmesan, garlic powder and salt; second bowl, whisk together eggs and milk; third bowl, mix flour, 1 teaspoon, salt, pepper. Take zucchini strips and dredge them in flour mixture, shaking off access flour. Dip into egg mixture, then into Parmesan mixture. Set aside and repeat with all zucchini.
Fry zucchini for 1-2 minutes, depending on thickness, until golden brown. Serve with a side of homemade marinara sauce. Homemade Marinara Sauce 28-ounce can San Marzano tomatoes 1/2 tablespoon olive oil. 8-ounce can tomato sauce 4 garlic cloves 3 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon Johnny’s Seasoning Salt 1/4 teaspoon dried oregano Handful (approximately 1/2 cup) fresh basil, chopped Directions: Heat olive oil in a saucepan on medium-low heat. Stir in garlic and sauté for approximately 1-2 minutes. Add remaining ingredients and simmer for 15-20 minutes. Simple, quick and so delicious.
My husband and I left Newport’s Yaquina Bay shortly after sunrise — around 6:30 a.m. — this past Saturday with our dear friend Tony Thiessen, owner and inventor of The Crack’n Crab Cleaner. We headed out to sea in less than ideal conditions. It was foggy, the swells were bigger than I was used to, and I could definitely feel the threat of rain in the air. But almost immediately after we stopped and put our lines out, the fog began to clear, and blue sky started to peek through the clouds. Right about this point we were into salmon — big time! Just when one rod would have a bite on it, so did another and another, and we pulled in keeper after keeper with only a few natives having to be released. By 8:30 a.m., everyone on the boat had their salmon limits. Tony suggested we head over to Seal Rock for some bottom fishing, which is something I had still never done but have always wanted to. The thought of coming home with a lingcod or rockfish was beyond exciting because those are some seriously good eats! Once we made our way to Seal Rock, Tony got us all set up for bottom fishing, which is a blast by the way. I’m not great at sitting still, so to be up moving around with a rod in my hands, constantly moving the rod up and down, checking the depth and moving the boat to chase the fish is definitely more my speed. It was all such a thrill, especially when I landed my first lingcod. What a moment! Then just as quickly as I fell in love with bottom fishing, Tony set me up for bass fishing, and that jolted it’s way to the top spot. Cast after cast, landing bass after bass, was the ultimate definition of fun. At the end of the day, the Crack’n (Tony’s boat) pulled back into a beautifully sunny and warm Yaquina Bay with eight coho salmon, four black bass, one lingcod and one cabezon (otherwise known as the mother-inlaw fish). Another huge thank you to my dear friend Tony Thiessen for an incredible day out there on the ocean with some priceless memories made.
Lingcod Fish Tacos
Pride of the West batter mixed with Modelo beer. The beer gives this batter a light and crispy texture, but don’t worry, these tacos are still kid friendly because your alcohol will cook out while deep frying. Dip lingcod pieces in beer batter mix and deep fry for 3-4 minutes at approximately 360 degrees, until golden brown. Top with fresh crunchy red cabbage, sweet cherry tomatoes, ripe avocados and that crowd-pleasing Spicy Sriracha Mayo all tucked inside of a Don Pancho yellow corn tortilla. If you don’t have access to fresh lingcod, these fish tacos would be fantastic with just about any fish you have on hand. Spicy Sriracha Mayo Ingredients: • 1/2 cup sour cream • 1/3 cup mayo • 1/2 teaspoon garlic • 1/2 teaspoon cumin • 1/4 teaspoon salt • 3-4 teaspoons Sriracha Mix well.
Blackberry Jam/Salal Berry Jam It’s already September, which means all of these beautiful coastal berries will be gone before we know it. So my little ones and I have been working overtime picking as many as we can to have on hand throughout the winter months for jams and pies. Blackberries are jam packed full of vitamin C, which can help shorten common colds and viruses, a perfectly delicious essential to have on hand during the winter months. They’re also
high in fiber, vitamin K and manganese (another helper for our immune systems). Salal berries and salal leaves both have some pretty incredible health benefits too! The berries themselves are among some of the healthiest berries we commonly consume today and are extremely rich in antioxidants and shown to be protective against cancer, cardiovascular disease and even neurodegenerative diseases.
Small Batch Blackberry Jam Ingredients: 4 cups fresh blackberries 2 cups sugar Directions: Combine ingredients in a saucepan. Occasionally stir until berries come to a boil. Reduce to a simmer. While simmering, continuously stir for 10 minutes. Test the set by dipping a metal spoon in the jam. If you are happy with the consistency, ladle into sterilized jars.
So take those little ones outside for some berry picking before these delicious and nutritious berries are gone for the season. My little ones always have so much fun berry picking, and although only about 50 percent make their way into the bowl because they’re snacking as they go, I know they’re snacking on some seriously healthy eats, so I’m one happy mama!
Small Batch Salal Berry Jam Ingredients: 2 cups fresh salal berries 1/2 cup sugar Directions: In a saucepan over medium heat, add berries and sugar and simmer for about 10-15 minutes, stirring frequently. Once berries have reduced by approximately half and have thickened to a jam-like consistency, remove from heat. Ladle into sterilized jars. Allow to cool for at least two hours, then enjoy as you would any other jam.
Albacore Tuna Fish & Chips
Last week, my husband and I set out for our very first tuna fishing trip aboard the Crack’n with Tony from Crack’n Crab Cleaner, and we had such a thrilling and bountiful day out there on the ocean! We left the dock at 5:30 a.m. in the dark, only to realize that one of our buddy boats that we were headed out with decided to leave early without us, and when you’re traveling 50 miles out to sea, it’s comforting knowing there are other boats around to communicate with. Luckily, the other buddy boat, Reel Addiction, that we were set to travel out with met us at the ice docks at our scheduled time, so after we snagged about 500 pounds of ice, we were on our way out to sea. The ocean conditions were less than ideal, so much in fact that there was a rumor that we may all turn around and stick closer to shore to salmon fish. But we decided to keep going and risk it, and thank goodness we did because once we were about 45 miles due west of Newport, the ocean calmed down, the sun came out, and one after one, tuna started to bite! If you have ever been tuna fishing, you know that feeling because it’s certainly one I’ll never forget! Another feeling I’ll never forget is trying to reel in my very first tuna. Here’s the thing, when I put my mind to something, I make it happen — always. I’m stubborn like that, but trying to bring a tuna into the boat that doesn’t want to be caught has just as much to do with strength as it does will. It pains me to admit it, but that fighting tuna was almost more than I could handle. But thanks to Tony, he anchored me down and helped me every step of the way reel that fish into the boat. I vividly remember exhaustedly saying, “I see it!” as it was finally visible. That’s right when the guys yelled, “We see color!” They grabbed the gaff, hooked that beautiful fish and brought it inside of the boat. That was without question the most beautiful fish I have ever seen in my life! This was the very first time I had ever seen a tuna up close, and that smooth silver skin absolutely glistened in the sun. Its slick streamline shape with its pectoral fin that fits just perfectly against its body, those small saw-like finlets running down its tail and the metallic blues and silver against its smooth skin were perfectly crafted by nature and absolutely stunning. Add the excitement of knowing I just landed my most favorite protein on planet Earth, and it’s a moment in time that I will never, ever forget. I couldn’t have done it without my dear friend Tony Theissen. If it wasn’t for Tony, that fish wouldn’t have made its way into the boat, and there’s a pretty good chance I would have found myself out of the boat. We ended up landing 17 tuna that day — 16 albacore and one bluefin, the very first bluefin aboard the Crack’n, and it was brought into the boat by my incredible husband, Jed. This was absolutely a day I will never forget — the thrill, the exhaustion, the camaraderie and, of course the many, many jars of tuna that will feed my family for long into the future. I am so grateful for this bucket list opportunity made possible by a chance meeting with Tony Thiessen, the co-owner of the Crack’n Crab Cleaner on Instagram, which has turned into a friendship that will undoubtedly last the rest of our lives.
Albacore Fish & Chips Ingredients: 1 small/medium tuna loin 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon Johnny’s Seasoning Salt 1 can Pelican Updrift IPA Oil for frying Directions: Heat oil to 360 degrees. Mix all dry ingredients in a bowl. Slice tuna into bite-sized pieces. Lightly coat each piece of tuna in flour mixture, set aside. Add beer to flour mixture until it’s about the consistency of heavy cream, dip floured tuna pieces in batter then deep fry until they’re golden brown. Place on a cooling rack to drain access oil. Serve with fries and tarter sauce. Simple Homemade Tarter Sauce: (These are very loose measurements, it was more a dash of this and a dash of that until it tastes good) Approximately: 1 cup mayonnaise 1/2 cup chopped dill garlic pickles from Kurzhal Family Kickin’ Pickles (I’m convinced the magic of this sauce is in the pickles themselves. These can be found at the Florence Farmers Market). 1-2 tablespoons pickle juice from the same pickles 1 teaspoon Dijon mustard. Directions: Mix all ingredients together. Refrigerate for at least an hour before serving. 13
CELESTE’S KITCHEN PNW BY CELESTE MCENTEE AND GUESTS
Guatemalan Caldo de Polo (The family recipe of Pablo Beteta, written by Carter McEntee, son of Celeste McEntee) Pablo and I were missionary companions together for four months in the mountains of Guatemala. We were serving a mission for our church for two years and had an amazing time. Living on a diet consisting of mainly beans and tortillas, caldo was our
favorite dish. Every week we bought the ingredients necessary, which also included bringing a live turkey or chicken. We had caldo made for us by the nice families that lived around our area. Pablo, being from Guatemala, knew what caldo was and had his own family’s recipe, but until now I had never tried his family’s version. He lived in my
family’s home this summer, where he was a guest on my mom’s cooking show and taught us how to make caldo. As great as all of the caldos I tried in my mission were, this one might just be the best!
Guatemalan Caldo de Polo Ingredients: • 1 whole chicken, 3-4 pounds and cut into parts • 4 cloves garlic, peeled • 1 medium onion, halved • 4 whole peppercorns • 1 teaspoon ground Annatto • 1 bay leaf • 3-4 large carrots, cut into large, 1-2-inch chunks • 3 large or 8 small potatoes, cut in half if using large • 2 güisquil (in English Chayote Squash), peeled (wearing gloves) and cut into four large pieces each • 3 roma tomatoes, chopped roughly • 8 ounces of mushrooms, cut in half • 2-3 ears of corn, enough for 8 pieces of 2-3 inch thick pieces • 4 medium güicoy (in English Ayote Squash), cut in half • 3 tablespoons cilantro, chopped • 1-2 teaspoons salt, to taste
• Cooked rice (for serving) cook with salt and water • Lime wedges (for serving) • avocado (for serving) Instructions: To begin, place 2 tomatoes, 1 onion, 2 cloves of garlic, a red pepper chili, if there is a little consommé or chicken broth you put a large spoonful, all that is blended and reserved. Cut the vegetables you want into medium squares. In a separate dish, make a small amount of 1/4 cup of hot chili oil, 1 teaspoon of chili flakes and 1 fresh squeezed lemon. Put your chicken in a large pot and add water until chicken is covered by at least four inches. Add half of the onion, cut in two, and two whole cloves of garlic, peppercorns and bay leaf. Bring to a boil and simmer
for 30 minutes. Remove breasts to a plate and reserve, boil remaining mixture for 1½ hours. In the meantime, slice other half of onion long ways, so you have long strips. Add onions, carrots, potatoes, güisquil and tomatoes to the pot and simmer for 20 minutes. Add güicoy, cilantro, mint and salt to taste and simmer for 10 minutes more. Pull out other meat pieces and shred along with reserved breasts and add back to the pot. Turn off heat and spoon 1-2 pieces of each vegetable onto a plate, along with a big spoonful of rice and some lime wedges. Ladle broth into a bowl and serve with plate of vegetables and corn tortillas. If you want a little kick, add the chili lemon sauce on top and mix in. Enjoy!
Chocolate Chip S’mores Cookies Every time I make these cookies, I find myself still changing the way I arrange chocolate pieces and marshmallows on top and throughout the dough. I am still not quite satisfied, which also motivates me to continue making them until I feel I’ve got it! This cookie gets requested by every one that has had one — perfect for any occasion.
Chocolate Chip S’mores Cookies Ingredients • 2 to 2 1/8 cups Kamut flour or 2 1/2 cups all purpose flour • 1 1/4 cups Nabisco graham cracker crumbs • 1 1/2 teaspoons baking powder • 1 teaspoon baking soda • 1 1/2 teaspoons gray salt • 1 cup salted butter, room temp. • 1 1/3 cups packed light brown sugar • 2/3 cup granulated sugar • 2 large eggs, mix in each one separately. • 2 1/2 teaspoons of vanilla • 1 1/2 cups of Ghiradelli chocolate chips — I use a mix of dark, milk and semi sweet chips • 3/4 cup broken up pieces of Nabisco graham crackers • A handful of large camp fire flat marshmallows, cut in half Directions Mix all of the dry ingredients in a bowl — flour, graham cracker crumbs, baking powder, baking soda and gray salt. Cream together the salted butter and both sugars with a mixer. Add the vanilla and the eggs — don’t over mix. Slowly mix the dry ingredients in. Fold in the chocolate chips and graham cracker pieces.
Using a large cookie scoop, fill with cookie dough and drop on a lined cookie sheet with plenty of room in between each one. Make a well in the middle of each cookie dough ball and stuff in a 1/2 marshmallow. Cover the marshmallow with the cookie dough and form back into a ball. Palm of your hand and gently flatten it. Place a marshmallow half into the center of the dough and make back into a ball. Preheat the oven to 365 degrees and line a baking sheet with parchment paper or a Silpat mat. Place the cookies on your baking sheet, keeping 2-3 inches between each cookie. Bake the cookies for 12 to 14 minutes or until the edges are slightly golden brown. The centers will look a little underdone, take them out anyways. Top with broken pieces of Hershey’s bar and graham cracker two-thirds of the way through baking. Take the pan out of the oven and sprinkle each cookie with finishing salt. Let them cool on the baking sheet for a few minutes. Add a couple more little pieces of marshmallow and chocolate pieces to get the finishing look you desire.
BERKSHIRE HATHAWAY HomeServices
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Netarts Bay, OR • Mobile: 503-880-8034 www.PamZielinski.com
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Peanut Butter Bars These Peanut Butter Bars are the EXACT recipe the lunch ladies once served in schools! They have a soft, chewy peanut butter cookie base, creamy peanut butter center and chocolate buttercream on top. These are the best peanut butter bars of all time! I have tried a lot of peanut butter bars in my day, and these Peanut Butter Bars are the best I have ever tried!My favorite treat growing up was the peanut butter bars that the lunch ladies served in our elementary school. I would bring an extra 50 cents to school so I could buy one of these delicious peanut butter bars whenever I could.These bars are made in a half sheet pan and you can cut them into as many bars as you need.
Peanut Butter Bars Ingredients
Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
Peanut Butter Bars 1 cup butter softened 1 cup sugar 1 cup brown sugar firmly packed 1 teaspoon vanilla extract 2 large eggs 3 cups peanut butter divided 2 cups old fashioned oats 2 cups flour 1 teaspoon baking soda 1 teaspoon salt Frosting 2/3 cup butter softened 1/3 cup milk 2.5 teaspoons vanilla 5 Tablespoons cocoa powder 4 cups powdered sugar
Add oats, flour, baking soda and salt and mix until well combined. Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer. Bake for 15 minutes and remove from oven. Drop remaining peanut butter (about 2 cups) by very small spoonfuls all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
Instructions Preheat oven to 350 degrees F.
Then let the bars cool until peanut butter has set up.
In a large bowl, cream together butter, sugar and brown sugar together.
While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars. Cut into bars and serve
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Three: 4 bedroom, 2 bath, Oceanview, furnished Victorian style homes with Grandfathered vacation rental approval. Exquisite craftsman details include high ceilings, custom trim and shingle work, and artistic touches throughout. Each home has a private fenced yard with a hot tub, deck and BBQ. Open concept main living upstairs with fireplaces and great view of the ocean, Nye Beach and to the lighthouse. Sought after location in the heart of Nye Beach directly across from Newport Preforming Arts Center and just blocks to beach access Buyer can apply for a new vacation rental license and have an excellent opportunity to obtain a revenue generating homes that have been well managed and meticulously maintained. Perfect 1031 exchange or investment property, or live in one, rent the other two.The three Victorian style homes all have distinct character, similar but with slight variations. Created in the tradition of the turn-of-the-century community that was Newport's Historic Nye Beach. The Homes were modeled after the Queen Anne period of Victorian architecture and the owner drew inspiration from the Historic San Francisco row houses.
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A series of panoramic photos highlighting the amazing light of Fall. Sunrise or Sunset this is our favorite season. Photos by Jeremy Burke
PHOTOS BY: JEREMY BURKE
Artist Monica Milligan, of Beaverton, works on a mural on the side of Local Ocean Seafoods. The mural depicts the late Clement “Pogo” Grochowski as Old Man Winter.
Mural pays tribute to late fisherman
or many locals, a new mural at a Bayfront business in Newport will remind them of an old friend.
and wavy hair. I had the idea of him in the image of Old Man Winter and held onto the idea for 15 years.”
Laura Anderson, owner of Local Ocean Seafoods, said the mural of Clement “Pogo” Grochowski is a tribute to the man who helped launch the popular seafood restaurant 16 years ago.
Several artists had approached Anderson over the years about painting a mural on the side of the Local Ocean building, but there were always other priorities that took precedence. But when Monica Milligan, an artist from Beaverton, approached her in mid-June, Anderson felt the time was finally right.
In 2005, Anderson and her business partner, Al Pazar, were trying to open Local Ocean, a concept of a fish market with a small attached restaurant. “We were talking to banks about business loans with limited success,” recalled Anderson. “Banks at that time were very anxious about loaning money to restaurants.” Through mutual friends, the business partners met Grochowski. “He said he would loan us the money,” Anderson said. “He felt we would do good things, and he wanted to support that.” As an early benefactor, Grochowski let Anderson and Pazar make loan payments on interest only — great terms for the start-up business. They eventually paid off the loan in full as the restaurant continued to grow and increase in popularity. When Grochowski died in April of this year, Anderson felt compelled to honor his legacy. “I credit it to a conversation many years ago with one of his former deckhands, Heather Hively,” said Anderson. “Pogo had kind eyes and joyful cheeks BY SUSAN SCHUYTEMA | PHOTOS COURTESY
Milligan had recently visited Local Ocean and inquired about Anderson’s interest for a mural. Anderson was reminded of her Old Man Winter image, and she agreed. “I gave her my vision, and the following week she had put together the draft,” said Anderson. After about a month of sharing ideas and concepts, Milligan had submitted a final draft of the mural. Anderson gathered as many photos of Grochowski as she could, but the quality of them were not ideal. “They were grainy, and in most of them, he was wearing sunglasses or a hat. There just wasn’t much detail in them,” explained Anderson. Milligan said she had to dig deep for inspiration to honor Grochowski, a man she had never met. “When you paint portraits of loved ones and especially loved ones who have passed, there’s a lot of responsibility that comes with that as an artist to make sure you are doing them justice and for their family and friends,” explained Milligan. “Really trying CONTINUED ON PAGE 34
New Bakery in Seal Rock!
to understand their energy, who they were, what they meant to someone and then trying to articulate that into a painting can be a hard task.” Anderson wanted Grochowski’s face to be the focal point of the mural without a lot of extraneous details. “After reviewing all his photos and finding some references online, as well, that resembled his likeness, I found the full inspiration and confidence I needed to make it happen,” Milligan said. The artist and the restaurant owner both felt their partnership was serendipitous.
Seal Rock, Oregon
10645 NW Pacific Coast Hwy • 541-819-1555
Anderson and Milligan learned they shared a past life connection. Anderson was stationed in Romblon, The Philippines, when she was in the Peace Corps 25 years ago. Milligan’s father lives in Romblon. As part of her work in Romblon, Anderson helped created the Looc Bay Marine Sanctuary, a place Milligan had visited as a child. “It was kismet,” said Anderson of the coincidence. “It is a really remote island with only 10,000 people.” The Philippines consists of around 7,640 islands — about 2,000 of which are inhabited. “I thought that was a bizarre coincidence, or should I say connection,” Milligan agreed. “She lived on the same small island as my dad. So needless to say, I felt that much more connected to this body of work and experience having met her and creating this piece for her.” “The image of him blowing the fleet out to sea is powerful,” said Anderson. “Monica was able to animate Pogo’s kindness, humility and strength.” Anderson said Grochowski was a gentle spirit, simple and humble. His sister, Josie Jenson, agreed.
328 W Hwy 20
• Toledo, OR 97391
“He had a gruff personality but had a heart of gold under that,” Jenson said. “He always believed in what Laura was doing with the restaurant … selling and serving actual local fish.”
Grochowski was part of Newport’s commercial fishing fleet for about 50 years. He started fishing on a dory right out of high school and continued to buy bigger boats until he eventually landed on F/V Edgar A. “He was a self-starter,” said Jenson. “He never wanted to work for someone else.”
Jenson thinks Grochowski would be pleased with the mural in his likeness. “He probably wouldn’t let a lot of people know, but he would secretly have had a lot of pride about it. He was humble, but I bet he would be strutting his stuff around.”
Maria Jean Eaton,
Anderson plans to post an informational plaque on the side of the building explaining the meaning behind the mural. “Art is a powerful medium. People love the mural without even knowing the story. I feel very glad to have done it.”
firstname.lastname@example.org mobile(541) 999-0241 office(541) 997-6000 1875 Hwy. Florence
To learn about muralist and painter Monica Milligan, visit her website at mamartworks.com or keep up with her current projects by clicking on the social media links on her site.
Veta shown with her childrens book 'The Traveling Bunk Bed.' The book and all the original art are on display at the COVE located at 831 NE Avery Newport, Or. (Photo by Jeremy Burke)
Artist making her mark in Toledo
eta Bakhtina has travelled around the world and painted murals in many major cities, including Amsterdam, Rome, Budapest and in every place that she has lived. Now, she is ready to make her impact in Lincoln County. Last fall, Bakhtina settled in the little town of Toledo, where she is a resident artist at The Crow’s Nest Gallery, owned by Janet Runger. While some people may wonder how such a world traveler ended up in the rural town of Toledo, she had always dreamed of moving to the Oregon coast but didn’t think it would be possible. “It seemed strangely unattainable to move to the coast,” Bakhtina said. “I’m not sure why it seemed unreasonable.” But the coast came calling in the form of an old friend. Bakhtina was friends with Runger’s son when they all lived in Colorado in the late ’90s, and they all have remained friends ever since. Runger had recently moved her gallery to a larger building in downtown Toledo and invited Bakhtina to join. She jumped at the chance. “We’ve been told we are a good pair,” Bakhtina said of Runger. “We have a good connection, and we get inspiration from each other. There are a million benefits in working there.” Besides her work as a muralist, Bakhtina is a surrealist painter and children’s book illustrator.
At first glance, Bakhtina’s paintings are dark, mysterious and dramatic. But a closer look reveals colorful details that are joyful and whimsical. Creating art has always been in her blood. Originally from St. Petersburg, Russia, Bakhtina said her initial love for art came from reading a lot of children’s books. “I grew up in a literary family. My mother’s father was a writer and publisher of books,” she said. Her parents had friends who were interpreters and brought her children’s books from all over the world. “In Russia during that time — the ’80s — we didn’t have a lot of TV. I spent a lot of time reading, so my passion for illustration came from being exposed to so much creativity.” No one else in her family pursued art. Her mother is a doctor, and most of the other women in her family went into medicine. She felt a similar draw toward helping people. “I wanted to go into a humanitarian career — whether it was medicine or activism. I always had the need to help the woes of the world. I struggled for a really long time because I struggled to do something else,” she said. But Bakhtina was also inclined toward art. “In school, all the kids asked me to do illustrations for their projects,” she said. “I was always the artistic, creative one. In Russia there was a lot of art taught in school, and I did a lot of art at home.”
Veta Bakhtina (above) continues work on her latest oil painting at The Crow’s Nest Gallery in Toledo. An illustration by Bakhtina, right, is next to a coordinating assemblage piece by Crow’s Nest Gallery owner Janet Runger. (Photo by Susan Schuytema) BY SUSAN SCHUYTEMA | PHOTOS JEREMY BURKE & SUSAN SCHUYTEMA
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In the early ’90s, her family emigrated to the U.S. and settled in the Denver area. That experience of leaving her homeland at a young age and her being an emigrant is what continues to drive her work. “There are things that for me, as an emigrant of the United States, have influenced my work in a very real way. That longing and nostalgia for our homelands can be crippling at times for emigrants. I paint what I need to paint.” Nearly all her paintings include elements of the landscape of her youth. “The closest link for me is the astounding visceral sensation of being in a place you love. Place, for me, has always been an important concept,” she explained. She calls herself a landscape painter even though her work is also filled with characters. Bakhtina pointed to a painting titled “Morning Crow” as an example. In that piece, she wanted to paint a rooster that also had a decorative motif on it. “I had no idea when I started that the landscape would actually be a heart portal. And I also had no idea I would place him in this solitary environment. It all came out through the process of painting, which is essentially adding and removing content.”
Bakhtina uses mostly oil paints in a glazing technique because it has the truest-to-life color. Glazing is a traditional process where thin layers of translucent paint are applied on top of the main color to create depth. “Light is really important in my pieces because they are dark, and the light really shines through. I don’t paint on top of a black background. I paint on the white and paint in layers. It gives it a really vibrant aspect that appears like it is on fire in places.” She published a coloring book in 2010, and her children’s book, “The Magic Traveling Bunk Bed and the Key to Moon City,” came out in 2019. “The book started first with illustrations to recreate feelings I cherished as a child,” she said. “The story took over and took on a life of its own. I wrote it for myself but also for 6 and 7 year olds.” Thousands of packs of her detailed animal divination cards have been sold to customers all over the world. Now in its second printing, this spirit guide card deck displays 56 creatures from the animal kingdom. She had been working with scientific illustrations so included taxonomy in her illustrations. “I gathered information for the cards by studying behavior in the wild and spiritual painting. It was important to me to have both.” Though adept at scientific illustration, she never considered it as a career because it is too dry for her taste. This is her way of putting a bit more whimsy in it while keeping it accurate. Her love of animals and nature is not only reflected in her artwork but also in her side projects. She is involved in plant care and pollinator support and sells bee friendly, pollinator yard signs that promote food security on her website and in The Crow’s Nest Gallery.
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Bakhtina is also making an impact in Toledo’s city beautification project. She is planning a mural in downtown Toledo and curated the color swatches for a downtown building palette in dramatic colors. “People are on board with adding a lot to Toledo in terms of whimsy and bringing people in. It’s really exciting and speaks to what Toledo already has going on, which is incredible. It been great seeing how the town transforms. I moved to Toledo at this very interesting time.” Bakhtina’s work can be viewed on her website at vetabakhtina. com and at The Crow’s Nest Gallery on Main Street in Toledo.
The front entry area at the News-Times has been converted into the COVE — Central Oregon Coast Visitors Experience — a visitor center that is home to an art gallery. That gallery has been named the Lippman Gallery, in memory of Burt Lippman (lower right photo) who was a mentor to NewsTimes publisher Jeremy Burke. COVE and the Lippman Gallery are open at the News-Times office, 831 NE Avery St., Newport, from 8 a.m. to 4:30 p.m. Mondays through Fridays.
News-Times adds visitor center, Lippman Gallery
Traditionally, a community newspaper office is the place to go to for all kinds of information. The News-Times has taken that a step further by remodeling its front entry area into the COVE — Central Oregon Coast Visitors Experience — a visitor center that is home to an art gallery, named after the man publisher Jeremy Burke considers his mentor. “This is an opportunity for the paper to give back to the artist community, as well as to do something in Burt Lippman’s memory,” said Burke. “Burt was one of my favorite people ever. And most people don’t know how much he and his wife, Bobbie, have done for this community.” The gallery and visitor center are Burke’s idea, with the gallery featuring his own photography as well as the work of new and emerging artists of the Oregon coast. Burke said his goal in converting the front of the office area into a visitor center and art gallery is to visibly meld art and community. “I saw a need for Newport area artists to be able to display their work to the public and to get known,” Burke said. “I wanted a place for the work of up-and-coming artists to be seen. There are so many struggling artists who have no place to hang their art. This is an opportunity for them.
“He became like family,” Burke said. Lippman died in 2013; his wife, Bobbie, a long-time NewsTimes columnist, said, of her husband, “Burt had a fatherson relationship with Jeremy. He took him to lunch a lot, and Jeremy picked Burt’s business brain. He was like the son Burt never had.” In addition to hosting art, COVE offers local magazines and brochures highlighting the coastal area, and will sponsor spin-off events. It’s also decorated with coastal memorabilia, including a surfboard. “The remodeling of the newspaper office is a surprise to visitors,” Burke said. “Most people are shocked when they come into the paper — they think they’re in the wrong place.” A News-Times logo will be placed on the entry door, but Burke said that people soon realize the gallery and visitor center are an integral part of the newspaper, and they like what they see.
”And I wanted to honor Burt,” he added.
“We’re not overly pretentious like some galleries can be,” Burke said. “And we’re not here to sell art. If someone wants to buy a piece of art, they have to talk with the artist. We’re not competing in any way with galleries or businesses.
Burke recalled that in 2009, shortly after he first arrived at the News-Times, Lippman took him under his wing.
“I want people’s eyes to pop open with what they see,” he added. “That’s why I have a whole wall of photos, hopefully
By Leslie O’Donnell | Photos by Jeremy Burke
with something for everybody — waterfalls, lighthouses, bridges. My work is meant to tell the story of the coast. My hope is that by late September, when people come into the paper, they can see 100 pieces of art.” Burke has been a photographer for about a decade. As newsrooms were downsized and the job of staff photographer disappeared, Burke stepped beyond his publisher duties and helped out by taking photos. He liked what that involved. “I did it for 15 or 20 hours a week and got better and better at it, figuring out how to do something new,” he said. Now he studies throughout the year with a world-renowned photo editor. And in addition to his full-time job as publisher, Burke continues to shoot coastal photos that frequently appear on the pages of the News-Times. “I’m extremely serious about my art,” he said. “I can work on one photo for up to 15 hours — not manipulating content but making sure I got everything right.” The current art on display in the gallery ranges from fish paintings by Leighton Blackwell to oil paintings by Gina Nielsen to carved block prints by Jenny Newell, along with Newport Middle School student art and a wall of Burke’s photographs of coastal scenes. In addition, the gallery currently features work by the late Michael Gibbons of Toledo, whose landscape paintings of the Yaquina River area were the hallmarks of his work. Display cases house Oregon sunstone jewelry from SJ Custom Jewelry in Nye Beach and items from Wind Drift Gallery and Childish Tendencies from the Bayfront. And Burke is planning to commission both a metal sculpture of sea life for the front of the newspaper building and a mural on the wall facing the highway. The chance to honor Lippman is important to Burke. “Burt was my sounding board,” he said, calling him a genius businessman. “He was an amazing person. Everyone who knew him absolutely adored him. The first time you met him,
he made you feel that you knew him your whole life.” Bobbie said she and Burt were thrilled to be involved with the local arts community, mostly behind the scenes, when they moved to the coast from southern California. “We helped raise money from the very beginning to build the Newport Performing Arts Center (PAC),” Bobbie said, noting that Alice Silverman, for whom the main theater at the PAC is named, and Burt worked very closely together. They all attended the groundbreaking ceremony. “This is a link from the newspaper to the community and to the arts, and reinvigorates what we do for the community,” Burke said of COVE and the Lippman Gallery. “It comes full circle, making the paper more visible and more a part of the arts community. After the front page and obituaries, the arts section is the most read part of the newspaper, and it’s super important to what we do.” Bobbie Lippman said Burt would be honored to have the gallery named after him. “The gallery is very nice, very classy,” she said. “I’m very happy to be part of it.” She is donating a large portrait of her husband to the gallery as well. Done by John Solie, who painted the portrait of Alice Silverman that hangs at the PAC, the painting has a back story. Bobbie said Solie, who was living in Seal Rock at the time, asked Burt to pose for a portrait he wanted to paint to advertise his work in Southern-focused magazines. Burt agreed, and the ad proved a success. “Burt was such a good sport,” Bobbie said. “He’d agree to anything if it was for the good of the order.” She said Solie eventually gave the portrait to the Lippmans, and now it will have a home in the gallery bearing Burt’s name. COVE and the Lippman Gallery are open at the News-Times office, 831 NE Avery St., Newport, from 8 a.m. to 4:30 p.m. Mondays through Fridays.
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Corvallis-to-Sea Trail grand opening set
fter nearly 50 years of effort and thousands of volunteer hours, the Corvallis-to-Sea (C2C) Trail that links the Willamette Valley to the Pacific Ocean is complete and open for hikers and bikers. To celebrate the milestone, the C2C Trail Partnership will hold a grand opening on Saturday, Aug. 21 at both ends of the trail: Ona Beach State Park in Seal Rock from 10 to 11 a.m., and the Benton County Fairgrounds in Corvallis from 2 to 4 p.m. The events are free and open to the public. The trail is a culmination of 18 years of work on a 50-yearold concept. The U.S. Forest Service proposed the idea of a recreational trail from the Willamette Valley to the Oregon coast in 1974, working with volunteers and other government agencies for more than 25 years. But the project never came to fruition. In 2003, a coalition of about 30 people got together and decided to revive the trail project. The time seemed right, and the volunteers involved were enthusiastic. According to C2C Trail Partnership President Gary Chapman, many people who were opposed to the trail in the ’70s and ’80s had, over time, changed their views about the trail. The group fostered a good working relationship with the U.S.
Forest Service and was able to come to agreements with other landowners. “People were thinking more about recreation as time went on,” Chapman said. “We decided to give it a go as a citizen’s effort rather than a governmental effort.” The grass roots effort proved to be a good idea. “This bottomup approach took off and it really worked,” said Al LePage, executive director of the National Coast Trail Association. “We were finally able to move things forward by forming a good coalition.” Developing the 62-mile trail took several years. Volunteers worked about 50,000 hours and explored more than 300 miles of potential trail routes, constructed new sections of trail, brushed abandoned road corridors, weeded out invasive species and installed trail signs. The finished hiking trail is remarkable in the surrounding beauty that spans over several geographical areas. “It starts in the heart of the valley,” said LePage. “You can dip your hand in the Willamette River and at the end, you can dip your hand in the Pacific Ocean.” The trail starts, or ends, in the urban area of Corvallis and runs through small towns, active and decommissioned logging
BY SUSAN SCHUYTEMA | PHOTOS COURTESY
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North Ridge Trail Marys Peak
Hikers and bikers don’t need to commit to the entire trail. There are trailhead access points that people can use for day trips or an overnight experience. “There are many enjoyable shorter hikes that people can take advantage of,” Chapman said.
The entire C2C hiking trail will take most people three to six days to complete. Bicyclists complete the journey in one or two days.
Feagles Cre ek
So far this year, 67 hikers have used the trail, with 50 of them making the full journey. And 58 bicyclists have explored the trail.
west and hikin east g
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C2C Hwy 34/20 Interchange
Camping is allowed at most places on Forest Service land, unless indicated by a no camping sign. Bear and cougar sightings have occurred along many sections of the trail but the odds, of meeting them are small. The biggest threat, according to LePage, is mosquitos.
The trail ends at Ona Beach south of Newport.
Once hikers reach an area about 10 miles from the coast, the sounds of the mill in Toledo can be heard. “And you can feel the coolness of the Pacific Ocean breeze before you can see it,” said LePage.
When LePage hiked the trail in June of this year, he walked 21 miles on his third day just to get to the ocean and away from the biting insects. “It was tough both physically and emotionally. And the mosquitos were eating me alive. Make sure you bring mosquito repellant.”
The trail goes into a valley in the middle of the Coast Range before it hits Gopher Ridge. “It is one of my favorite places to travel,” said LePage. “It is a wilderness that is completely quiet except for the sounds of nature. It gets dark — very dark. It is a wonderful experience to embrace the natural beauty and solitude.”
After Corvallis, the trail continues from the suburban area of Philomath to a working landscape along Mary’s River. “There are Christmas tree farms, timberlands and watershed land areas in this natural forested setting,” said LePage. The elevation on the trail doesn’t vary too much — the official high point on the trail is near the road to Marys Peak at 1,780 feet, though hikers can go off trail and climb to the summit if they desire.
ys R iver
roads, a national forest, farms, ranches and wetlands.
Anyone going the full distance, however, does need to obtain a free permit from Starker Forests. C2C trail users will cross approximately 4.4 miles of Starker Forests-owned forestlands. The free recreation permit may be obtained by calling the office at 541-929-2477 during business hours. Camping, campfires and smoking are prohibited at all times on Starker Forests lands. Check their website, www.starkerforests.com for closures due to fire danger. If the risk becomes too high, all
Bald Hill Natural Area
Starker Forests Office
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C2C Elevation 300 ft
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Starker lands may be closed to public access. Trail maps will be available at the opening ceremony celebrations and at local merchants yet to be determined. Trail merchandise will also be available on Saturday. Chapman said the ceremony will be an important public recognition of what has been accomplished. “There’ll be heartfelt speeches, partners will be acknowledged and
0.5 1 km Scale: 1:36,000
Road State/Federal Hwy Main C2C Route (Road) Main C2C Route (Trail) Alternative C2C (Bike) Route Stream/Creek/River National Forest Land Digital Elevation Basemap Data Credit: Oregon Geospatial Enterprise Office
volunteers thanked,” he said. “Ribbon cuttings, presentations, light refreshments will be served. C2C Trail T-shirts, hats and other great trail items will be offered, while supplies last. All we need is for you to join us for all the fun.” Visit C2CTrail.org for maps, updates on trail work, route changes and to view permit requirements.
Above, this is the old map of the trail system. New maps will be available soon at
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