Pages Navigation Menu

Tillamook Advertisting and Radio

Join us for dinner and conversation: Building Stronger Communities Through Stories with Victoria Stoppiello Feb. 20th at Pine Grove, Manzanita

Posted by on Feb 18, 2019 in Tillamook County Pioneer | Comments Off on Join us for dinner and conversation: Building Stronger Communities Through Stories with Victoria Stoppiello Feb. 20th at Pine Grove, Manzanita

Tillamook Estuaries Partnership Bounty on the Bay

By Victoria Stoppiello
I’ve had three heroes in my life — people who through their dedication, whether to quality education for low-income kids, starting the first curb-side recycling collection operation in Oregon, or being a champion of rights (and plain old access to public facilities) for people living with disabilities…their courage, smarts, and persistence inspired me.
This Wednesday, February 20th I’ll tell anyone who’ll listen about Ed Roberts whom I met and became lifelong friends when we were both students at Cal Berkeley. He was a pioneer of the ADA, funny, a MacArthur award winner, and paralyzed by polio at a young age…and maybe a bodhisattva.

The event is at Pine Grove Community House, 5-7 with complimentary soup, bread, salad and dessert…all in the hope of breaking down some of the barriers we all experience when confronted with someone just so different we’re not sure we can be in a relationship.
Please RSVP here – www.factoregon.org


Source: Tillamook County Pioneer

Read More

Tillamook Bay Watershed Council Feb. 26th Speaker, Fish Use of Southern Flow Corridor

Posted by on Feb 18, 2019 in Tillamook County Pioneer | Comments Off on Tillamook Bay Watershed Council Feb. 26th Speaker, Fish Use of Southern Flow Corridor

Tillamook Estuaries Partnership Bounty on the Bay

The Tillamook Bay Watershed Council is pleased to announce that we have re-scheduled Stan van de Wetering as our February speaker. Since the completion of Tillamook’s landmark Southern Flow Corridor project in 2017, Stan and his team of fisheries scientists have been studying the way fish use the restored tidal channels. With specialized nets and techniques, the team spent months catching and recording data from a variety of fish species that use Tillamook’s tidal wetlands, including salmon, trout, perch, sculpin, flounder and more. The first round of results will be presented the evening of February 26th at the Tillamook County Library.

The tidal wetlands surrounding Tillamook Bay have been the focus of several ambitious restoration projects over the last decade. Tillamook County’s aforementioned Southern Flow Corridor project reconnected hundreds of acres of tidal wetlands in the Wilson-Trask Delta in 2016 and 2017. The summer before that, The Nature Conservancy reconnected Stasek Slough to the Kilchis River and recreated miles of tidal channels, nearly doubling the available wetland habitat in the Kilchis Delta. And going back a few years earlier, the Miami Wetlands project restored tidal wetlands at the mouth of the Miami River. Collectively, these projects have restored over 600 acres of tidal wetland habitat while also providing flood relief to the US Highway 101 corridor. So now, with all those projects completed, everyone wants to know when they will see more fish in our rivers.

Join us in the Tillamook County Library’s Hatfield Room the evening of February 26th to find out how our fish are faring. Doors will open at 5:30PM and the presentation will start at 6:00PM. TBWC’s monthly meeting will follow the presentation with updates on local restoration efforts and volunteer opportunities. As with all TBWC activities, this event is free and open to the public.


Source: Tillamook County Pioneer

Read More

KITCHEN MAVEN: It’s Mmmm Mmmm GOOD!!!

Posted by on Feb 18, 2019 in Tillamook County Pioneer | Comments Off on KITCHEN MAVEN: It’s Mmmm Mmmm GOOD!!!

Manzanita Beach Getaways


By Judith Yamada, Kitchen Maven
Just because one has been seriously cooking and baking for 40 some years doesn’t mean they stop learning or trying new flavors, techniques or even recipes. When I’m stumped about what to prepare for guests or even how to put together a weeknight supper with what’s on hand, I head to the Internet. Although I don’t typically use exact recipes written by other cooks, I often use a few as inspiration for a recipe I’ll adapt, change, improvise and call my own. Once you’ve cooked without recipes for a long time, this is a pretty straightforward affair, except of course when it comes to baking. Baking is chemistry and another matter entirely.

Anyway, I digress. My husband opened a can of Campbell’s Bean and Bacon soup for his lunch last week, and even though I won’t eat Campbell’s Bean and Bacon soup, it did smell really good. So I researched several recipes and decided to prepare my own bean and bacon soup with all fresh veggies, dry beans and uncured bacon.
While I was perusing recipes online, Simply Recipes.com popped up. Someone visiting the site recommended the recipe for Cheddar Puffs as an accompaniment for soup. Basically, it’s a recipe for savory cream puffs without cream filling. Many years ago when I cooked at Alfie’s Wayside Inn, in Dundee Oregon, I used to prepare cream puffs and éclairs regularly. It had been years since I whipped up a batch, but since gougeres (the real name for the cheese puffs) are practically the same thing, I gave them a try. Both my hearty soup (which hubby loved) and the gougeres turned out so delicious and comforting and went together beautifully. I hope you enjoy them both!


Bean & Bacon Soup
This is my personal version of a delicious comforting soup – with a vegan option.

1 pound dry great northern beans
8 ounces uncured bacon, cut into ½ -inch pieces*
1 large sweet onion, diced
1 – 2 large carrots, peeled and diced
2 ribs celery, halved lengthwise and sliced
1 – 2 tablespoons garlic paste
1 ounce dry sherry or wine vinegar
3 ounces tomato paste
1 teaspoon dry thyme
2 bay leaves
2 teaspoons kosher salt, or to taste
1-teaspoon sweet smoked paprika
¼ teaspoon freshly ground black pepper
8 cups low sodium chicken broth, water, or vegetable broth (or a combination)

Rinse, sort and soak beans according to package directions or pick through the beans, rinse them and put them in a soup pot, covering with water two inches above the beans. Soak them overnight. No time to soak overnight? Put them in the pot with water, bring to a rolling boil, cover, remove from heat and let soak for 1 hour. After soaking, drain.
Sauté the bacon pieces on medium high heat, in a heavy bottomed soup pot, stirring as needed, to evenly crisp them and render the fat. Lower the heat to medium. Remove the crisp bacon from the pot; set aside. Leave ¼ cup of rendered bacon fat in the pot, remove any excess. Sauté the vegetables in the rendered fat, starting with the onion. Stir as needed. Once it’s translucent and partially cooked, add the carrots and celery. Sauté another few minutes, scraping the bottom of the pan for bacon drippings. Add all the remaining ingredients, including the beans. Raise the heat to bring the soup to a boil, then immediately lower heat to maintain a simmer. Simmer the soup 2 to 3 hours, stirring occasionally. Stir the reserved bacon back into the soup. Serves 8
*To prepare this as a Smoky Bean Vegan soup: skip the bacon, sauté the vegetables in ¼ cup olive oil or vegetable oil, add about ½ cup diced mild chilies, increase the smoked paprika to 1 tablespoon, add 1-teaspoon ground cumin. Otherwise, prepare as above.


Gougeres (aka Cheddar Puffs)
Try these simple cheese puffs from Simply Recipes.com You will like them.

One stick butter (1/2 cup)
1-cup water (8 ounces)
1/2-teaspoon sea salt
1 cup all purpose flour
4 large eggs, at room temperature at least 30 minutes
1 cup (4 ounces) freshly shredded extra sharp Cheddar cheese
2 teaspoons fresh chives, finely snipped OR ¾ teaspoon dry thyme leaves
Freshly ground pepper

Line one large or two small cookie sheets/baking pans with parchment. Set aside.
Preheat oven for 425 degrees F.

In a 3-quart saucepan, boil the butter, water and salt. Add in the flour, all at once, and keep stirring quickly while cooking for 2 minutes. Remove the pan from the heat to a rack and stir quickly and evenly, with a wooden spoon, for 2 minutes to bring down the heat. You want to evenly lower the temperature of the dough, while still having it warm, before adding the eggs. Otherwise, you’ll scramble the eggs when they hit the heat. Add one egg at a time, stirring constantly with a wooden spoon until each egg is fully incorporated into the dough. Then add the next egg and stir like crazy again. Do the same with each egg, stirring well and the dough will look creamy and yellow. Add the cheese, chives or thyme and black pepper. Stir well to distribute ingredients evenly. Leaving at least 1 inch of space between each gourgere, place rounded Tablespoons of dough on the prepared pan(s). Bake 10 minutes then, without opening oven, lower heat to 350 degrees F, and bake an additional 15-20 minutes. Remove from oven. Prick each gourgere with a toothpick or cake tester. Eat, as is, while still slightly warm. Store leftovers in a zip lock bag. These reheat well. To reheat, set oven to 350 degrees F. Place gourgeres on baking pan with a piece of foil sitting loosely over the tops. Heat for 10-15 minutes. Remove from oven and enjoy again. Consume these within a couple of days. If made a bit smaller, these are perfect finger food for a happy hour party. Just reduce the end cooking time by a couple of minutes.

For more great recipes please follow the Kitchen Maven on Facebook, and head to the site below,
Elise Bauer at Simply Recipes:


Source: Tillamook County Pioneer

Read More

OREGON STATE POLICE SEEKS PUBLIC ASSISTANCE ON DECEASED FEMALE FOUND NORTH OF ROAD’S END IN LINCOLN COUNTY

Posted by on Feb 18, 2019 in Tillamook County Pioneer | Comments Off on OREGON STATE POLICE SEEKS PUBLIC ASSISTANCE ON DECEASED FEMALE FOUND NORTH OF ROAD’S END IN LINCOLN COUNTY

Tillamook Estuaries Partnership Bounty on the Bay

News Release from Oregon State Police
Posted on FlashAlert: February 17th, 2019 6:32 PM

On February 17, 2019 at approximately 5:00 PM, Oregon State Police, with the assistance of US Coast Guard and Lincoln County Sheriff’s Office, recovered the body of a deceased female in the ocean, in a cove, just north of “God’s Thumb”.
The female is described as a white adult female with long dark brown hair. She was approximately 5’7” and 190-200 pounds.
The Oregon State Police is continuing its investigation as to the specifics of her death but we are asking for the public’s assistance for information on her identity.

If anyone has any information on a recent missing female, matching this description, please call (800) 452-7888 and reference case number SP 19-058230. Detective Carla Urbigkeit is the lead investigator.
No photos are available or additional information is available at this time.


Source: Tillamook County Pioneer

Read More

PERILS OF THE SEA: SHIP EMILY REED WRECKED; SURVIVORS’ THRILLING EXPERIENCES TOLD IN NEWS REPORTS

Posted by on Feb 18, 2019 in Tillamook County Pioneer | Comments Off on PERILS OF THE SEA: SHIP EMILY REED WRECKED; SURVIVORS’ THRILLING EXPERIENCES TOLD IN NEWS REPORTS

Tillamook Estuaries Partnership Bounty on the Bay

Story from the Barrier Miner – April 6, 1908 (Broken Hill, New South Wales, Australia article and found that they got the story from the “Daily Telegraph”)

Writing from Los Angeles (U.S.A.) on February 20, 1908 the correspondent of the “Daily Telegraph” says that nine
members of the crew of the American ship Emily Reed, 103 days out from Newcastle, Now South Wales, with a cargo of coal for Portland, Oregon, were lost when the vessel went ashore half a mile south of the Nehalem River, on the Oregon coast, at 1.30 o’clock in the morning of February 14.

The dead are ship’s Carpenter Westlund, Seamen Sortzeit, Johnson, Dickson, Darling, Cohenstad, and Gilbert,
the cabin boy (Hirschfeld), and the cook (name unknown). Captain Kessel, his wife, First Mate Fred Zube (or Dubie), Second Mate Charles Thompson, Seamen Ewald Ab Idstedt, Arthur Juhunke, Sullivan, Bartell, and Franchez were saved. The captain, his wife, and five of the survivors managed to make their way ashore when the ship struck, but the first mate, two seamen, and the cook were not rescued till they had voyaged 200 miles in an open boat. The cook died from the hardships he endured, and through drinking salt water, while the others were all delirious. The ship has broken up, and together with its cargo of 2110 tons of coal is a total loss. Owing to the long passage of the ship, 25 per cent. reinsurance had been offered on her. For several days preceding the wreck heavy weather had prevailed off the coast of Oregon. The main cause of the disaster, however, was the fact that the captain’s chronometers were wrong. Captain Kessell was endeavoring to make Tillamook Rock. He was correct
in his latitude, but too far to the eastward. When he discovered his position the vessel was among the breakers.
It was too late to wear ship, and she struck on one of the most dangerous places on the Oregon coast. When she
hit the beach bow on there was a heavy sea running and a strong flood tide. Her back broke, and the forward end
took a list to port. A lifeboat was launched, in which were the first mate, Fred Zube (or Dubie, he being given
both names), Seamen Ewald Abildstedt, Arthur Jahunke, and the cook. It seemed to the captain and the rest of
those on the wreck that, as soon as this boat hit the water it was swamped, and they so reported when they, reached
shore.
Three days later this lifeboat turned up 200 miles to the north. After having seen, as he thought, four of his men drowned before his eyes, the captain advised the remainder to stay by the wreck till daylight broke. He himself remained on the poop, but forced his wife to keep below. The second mate and three men on his watch were on the main deck. When the forward portion of the ship listed they succeeded in making their way aft, and clung to the ship till daylight, which brought dead low water, and then they, with the captain and his wife, managed to get ashore. The captain reported the death of 12 of the crew, but on February 17 came the report from Neah Bay, Washington State, that three more men had survived. Just about midnight the watch of the little six-ton sloop Teckla, lying at anchor at Neah Bay, was startled by a feeble hail. Those on deck saw a steel lifeboat drawing up slowly. The boat carried four men, three, living and one dead, from the Emily Reed, whose timbers were being pounded on the shore of Oregon, 200 miles away. The cook had been dead over a day, while the first mate and the two seamen with him were in a pitiable condition. Their tongues were so swollen from thirst that they could scarcely articulate.
Later in the day the first mate was sufficiently recovered, to be able to tell
their story. “Almost the instant the Emily Reed struck the beach,” he said, “she began to break up. As she struck the spats went out of her. We had scarcely a minute’s warning of breakers before the shock came. I was forward, calling all hands on deck when she struck. In a twinkling one of the lifeboats was smashed by a big wave, and the decks were so deep in the boiling water that there was no time to get aft, where Captain Kessel and his wife and some of the rest of the crew were. “We had to act quickly; Abilstedt, Jahunke, and the cook came tumbling out of the forecastle with scarcely any clothing on their backs. We jumped into the remaining lifeboat and cut at the lashings. A big sea broke over the wreck and carried us clear. A second wave carried away, part of the galley deck roof, and it was hard work clearing the boat of the wreckage. One of my arms was broken when the wreckage of the galley dropped on to us. Moreover, there was only one good oar in the boat. We did our best to get back to the wreck, but failed, and, believing all hands save ourselves were lost, we got up sail and stood out to sea. As I knew the coast to be a desolate one, I thought it best to keep the boat well out, hoping to fall into the path of steamships. With this idea I set the course northward. “Water came in fast, as the metal boat had been punctured in several places by the wreckage which fell on her. There was nothing to bale with so we tried to cut off part of the air-tight compartments with our knives. It was tedious work sawing at the tough metal, and we had worn all our
blades off before we could wrench half it off. “This box we used as a baler. It took about half an hour to get the boat empty, and in about half an hour we would have to do it again. The second night out we saw lights ashore,
but it was too dark for us to venture in. There was neither food nor water, and we suffered terribly from thirst.
Toward evening the cook declared he could not stand it any longer, and took a drink of sea water. He soon became
delirious and lay down in the pool of water in the bottom of the boat About 2 o’clock Sunday morning we saw a big
steamer. She stopped near us, and we believed we should be saved at once. One of the men shook the cook awake, and, pointing to the steamer, asked him if he didn’t want to be saved. He got on his feet and seemed rational as he watched the steamer. Just then the vessed got under weigh again and left us. Then the cook gave up the fight. He lay down to die. Half an hour later we found his body cold; his heart had stopped beating. “All Sunday we kept seeing all sorts of vessels, but none would answer our hails. I suppose we were too far off to be made out plainly. When we sighted Tatoosh lighthouse at night we gathered what little strength we had left and steered the boat to Neah Bay.”
The little boat was at sea 78 hours, and must have drifted at the rate of two miles and a fraction per hour to
get 200 miles north. There was a biting wind most of the time, and the men suffered terribly from exposure as
well as from want of food and drink. The Emily Reed was built in 1880, belonged to Hind, Rolph., and Co. of
San Francisco, and left Newcastle, New South Wales, for Portland on November, 3, 1907.


Source: Tillamook County Pioneer

Read More