TRUMP SAYS HE’LL END FAMILY SEPARATION AT BORDER PAGE 5A
DailyAstorian.com // WEDNESDAY, JUNE 20, 2018
145TH YEAR, NO. 252
ONE DOLLAR
Astoria
will vet
hotel
project
Four-story building
on Columbia River
By KATIE FRANKOWICZ
The Daily Astorian
A new four-story hotel pitched for the
Astoria waterfront will get a double air-
ing Monday as developers make their case
in front of two city
boards.
Staff reports pro-
MORE
vided to the Design
INSIDE
Review Committee
and Historic Land-
Port wants
marks Commission
Astoria to
don’t provide clear
designate the
waterfront an
recommendations to
enterprise
approve or deny the
zone
project. Instead, the
Page 3A
reports ask the boards
to determine if the
hotel meets the city’s
criteria and outline several issues and ques-
tions staff believe still need to be addressed.
The staff report for the Design Review
Committee outlines over a dozen such items.
These include concerns that range from river
views, window details, wall material and
colors to signage and how the new building
See HOTEL, Page 7A
Cannon Beach
may boost
lodging tax
Increase could help
fund visitor center
By BRENNA VISSER
The Daily Astorian
CANNON BEACH — Hoping to
improve reserves and finance a visitor cen-
ter, Cannon Beach may raise the local lodg-
ing tax.
Thirty percent of the new revenue — an
estimated $140,000 next fiscal year — would
go to the city’s general fund. The other 70
percent — about $385,000 — would go
toward tourism promotion.
Of the tourism promotion money,
$160,000 would fund the Visitor Informa-
tion Center, which is now subsidized by the
general fund. The other $220,000 would be
available to invest in ideas like public art,
creating an event center at the former Can-
non Beach Elementary School or possi-
bly funding portions of the Haystack Rock
Awareness Program.
Photos by Colin Murphey/The Daily Astorian
Lt. Nolan Gallagher examines a buoy in a storage area at the Coast Guard base at Tongue Point.
LAST CALL FOR
THE BAR TENDER
Coast Guard
cutter Fir leaves
Astoria for final time
By JACK HEFFERNAN
The Daily Astorian
A
fter 15 years tending buoys in
the Pacific Northwest, the Coast
Guard cutter Fir has left Astoria
for good.
The 225-foot ship is on its way to Bal-
timore, where it will undergo a yearlong
maintenance. The Elm — another Juni-
per-class cutter that was based in North
Carolina — will replace the Fir and is
scheduled to arrive at Tongue Point in
February.
Since the Fir was commissioned in
2003, the ship — known as “The Bar
Tender” — has maintained 117 buoys in
the Columbia River and off the Oregon
and Washington state coasts.
Crew members made final prepara-
tions for the 6,000-mile journey back east,
which will include the Panama Canal,
before departing Monday afternoon.
“The Bar Tender makes its last call,”
Chief Electrician’s Mate Jack O’Brien
said as the ship approached the mouth of
the Columbia.
The ship’s primary mission has been
maintaining buoys, including some
Coast Guard crewmen pilot the cutter Fir down the Columbia River toward the
Pacific Ocean.
located about 300 miles off the coast
and owned by the National Oceanic and
Atmospheric Administration. About 75
percent of the buoys are located in the
ocean, as opposed to the river.
Buoys, which help ships navigate,
vary drastically in size, and some can
weigh as much as 20,000 pounds.
“If that buoy isn’t there properly,
that ship can run aground and now it’s
a search-and-rescue mission,” Lt. Nolan
Gallagher said. “It’s kind of out of sight,
out of mind, but if there aren’t any rescue
missions, we know we’re doing our job.”
See CUTTER, Page 7A
‘WE ARE A MULTIMISSION PLATFORM. WE CAN DO
ANYTHING THE COAST GUARD REQUIRES US TO DO.’
Johnny Barefoot | boatswain’s mate first class
See LODGING TAX, Page 7A
At Buoy Beer, a nod to Bourdain
Specials in
honor of the
celebrity chef
By HANNAH SIEVERT
The Daily Astorian
Hannah Sievert/The Daily Astorian
Eric Jenkins is head chef at Buoy Beer.
Eric Jenkins started watch-
ing Anthony Bourdain when
the celebrity chef’s show, “No
Reservations,” first aired on
the Travel Channel in 2005.
Bourdain’s
best-selling
memoir, “Kitchen Confiden-
tial,” reminded Jenkins of his
early years as a chef at Jake’s
Famous Crawfish in Portland.
The downtown restaurant
had a “fast and crazy” envi-
ronment like the restaurants
described in the book.
“I worked in kitchens
that were drug-ridden,” Jen-
kins said. “In an atmosphere
that wasn’t very politically
correct. His book resonated
almost to a T.”
When Bourdain was found
dead in France in June of an
apparent suicide, Jenkins was
shocked. As the head chef at
Buoy Beer Co., Jenkins knew
he had to do something to
commemorate the man who
had inspired him and so many
others in the kitchen.
To honor Bourdain’s life
and culinary influence, Buoy
Beer will offer some of his
favorite dishes starting Fri-
day. All proceeds from the
specials will be donated to the
Seaside High School culinary
arts program.
“It’s a tribute to him,” Jen-
kins said. “Out of respect
for him. To make something
good come out of something
so tragic.”
The specials, taken from
online lists of Bourdain’s
favorites and past episodes
of his CNN show, “Parts
Unknown,” will feature
dishes from the United States
and countries where Bourdain
documented his travels.
Buoy Beer will serve a rib-
eye steak with twice-cooked
See BUOY BEER, Page 7A