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What’s going on in the Youngs Bay wetlands?
Researcher to
share about
ecosystem change
at Nature Matters
SUBMITTED PHOTO
Recherche offers shoulder bags made from repurposed vin-
tage Japanese Obi fabrics.
Gallery holds trunk show
CANNON BEACH — Vintage
East meets vintage West as
Pamela Burkland handcrafts
custom bags from Japa-
nese Obi silks and fastens
them with vintage buttons.
Meet the artist and see her
many one-of-a-kind purses
at a trunk show at Primary
Elements Gallery from 10
a.m. to 6 p.m. Saturday and
Sunday, Feb. 11 and 12.
Portland artisan Burkland
has been sewing since she
was 7 years old. Through the
years she’s created chil-
dren’s costumes and cloth-
ing, slipcovers, draperies,
curtains and, at one point, 65
percent of her own corpo-
rate-world wardrobe.
Burkland is the sole
proprietor and designer of
her company Recherche,
which was established in
2001. She repurposes vin-
tage sashes imported from
240 11 TH STREET
ASTORIA, OR 97103
ASTORIA — National
Science Foundation Fellow
Sarah Kidd has conducted
extensive research through-
out Youngs Bay on restored
wetland sites, delving into
how quickly — or slowly —
the ecosystems of these sites
have recovered from inva-
sive plant infestations. She’ll
share her last study, looking
at wetland seed banks, non-
native plant invasions and
sea level rise at this month’s
Nature Matters, set for 7
p.m. Thursday, Feb. 9.
The presentation takes
place at the Fort George
Lovell Showroom, located
at 426 14th St. The event is
free and open to the public.
Doors will open at 6 p.m.
Kidd, a Portland State
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National Science Foundation
Fellow and Ph.D. candidate
Sarah Kidd will speak at Na-
ture Matters at 7 p.m. Feb. 9.
University Ph.D. candidate,
will share findings from the
last six years of research.
Her recent work has focused
on monitoring ecosystem
change among restored
and reference wetland sites
throughout Youngs Bay,
from mudflat to forested
edge.
During her Nature
Matters presentation, she’ll
show the short video “Un-
raveling a Mystery: Wetland
Restoration and Non-native
Plant Invasions,” which
documents her latest study.”
The video can be accessed
at this link: https://youtu.be/
EHEKzh_HQtE
Her recent study focus-
ing on Youngs Bay wet-
lands was funded through
the National Park Service
North Coast and Cascades
Science Learning Network.
The network encompasses
seven park units located in
the western half of Wash-
ington and northwestern
Oregon, including Lewis
and Clark National Histori-
cal Park.
As part of this project,
and in the spirit of pioneer-
ing naturalists Lewis and
Clark, Kidd created a wet-
land plant seed herbarium
and curriculum for park ed-
ucation and outreach. Kidd
collected the featured seeds
while conducting research
on the effects of inunda-
tion and salinity on plant
community development in
tidal marshes. For this study
she took seed bank samples
from the Colewort Creek
Restoration site at LEWI
and conducted a greenhouse
experiment to find out which
plant species would emerge
when subjected to differ-
ent treatments. The seed
herbarium contains all of the
species she found growing
in the Colewort wetland.
Nature Matters, a lively
conversation about the inter-
section of nature and culture,
takes place on the second
Thursday of each month
from October through May.
Nature Matters is hosted by
Lewis and Clark National
Historical Park in partner-
ship with the North Coast
Watershed Association, the
Lewis & Clark National
Park Association, and Fort
George Brewery.
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Pamela Burkland is Recher-
che’s sole proprietor and de-
signer.
Japan, into elegant, softly
padded, two-compartment
shoulder bags. The bags are
constructed one at a time by
hand, and no two are ever
exactly alike.
Primary Elements Gallery
is located at 232 N. Spruce St.
Why aren’t we eating more local seafood?
Food writer to
discuss traditions,
challenges of
seafood in Oregon
SEASIDE — Oregonians
love the wild beauty of the
state’s 363 miles of coast-
line, but finding truly local
seafood can be hard, even on
the coast.
The U.S. imports approx-
imately 90 percent of its
seafood and ships out nearly
as much to the global market.
Why aren’t we eating more
local seafood, especially now
that preserving and distribu-
tion technologies are the most
sophisticated they have ever
been? Why do we consider
seafood more a delicacy now
than it has been in the past?
This is the focus of
“Fish Tales: Traditions and
Challenges of Seafood in
Oregon,” a free conversation
with Jennifer Burns Bright.
Sponsored by Oregon Hu-
manities, this program will
take place at 7 p.m. Thurs-
day, Feb. 16 at the Seaside
Public Library, located at
1131 Broadway.
In this conversation,
Bright will help participants
explore our relationship with
the products of the sea and
cultural traditions involving
fishing, eating seafood, and
understanding the ocean’s
bounty and challenges.
Bright is a food and
travel writer based in Port
Orford. She recently retired
from teaching at the Uni-
versity of Oregon, where
she researched desire in
20th century literature, led a
faculty research group in the
emerging discipline of food
studies, and won a national
pedagogy award for a team-
taught, interdisciplinary
SUBMITTED PHOTO
Jennifer Burns Bright will
speak about seafood in Ore-
gon on Feb. 16 at the Seaside
Public Library.
class on bread. She holds a
Ph.D. from the University
of California at Irvine and
a Master Food Preserver
certification.
As a community organiz-
er linking local producers
and consumers, Bright often
speaks and teaches at events.
When she’s not out gath-
ering seaweed or smoking
black cod, she might be
found judging culinary
masterpieces or interviewing
luminaries in the food world.
She still misses cohosting
the radio program “Food
for Thought” on KLCC,
Eugene’s NPR affiliate. Her
writing appears in Gastro-
nomica, Oregon Quarterly,
NPR’s “The Salt,” AAA’s
Via, and Eugene Magazine,
among others.
Through the Conversa-
tion Project, Oregon Human-
ities offers free programs
that engage community
members in thoughtful, chal-
lenging conversations about
ideas critical to Oregonian’s
daily lives and the state’s
future. For more information
about this free community
discussion, contact Karim
Shumaker at 541-247-2741
or kshumaker@socc.edu