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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Aug. 3, 2019)
A2 THE ASTORIAN • SATURDAY, AUGUST 3, 2019 IN BRIEF Arrest made in Warrenton vandalism spree Warrenton police arrested a 40-year-old man for vandalizing a city park and other property with fi ve teenagers. The spray-painted graffi ti was found in July at War- renton City Park on a dugout and on a large Conex box used for storage. There was also graffi ti on the pedes- trian ramp leading to the S.E. Second Street kayak dock. Police identifi ed Brandon Gillette as the adult sus- pected in the vandalism. Police are still investigating, but believe they have found everybody involved in the crime. OPENING DAY FOR BUOY 10 Coast Guard tows tuna boat into port NEWPORT — Coast Guard crew members aboard three separate vessels towed a 50-foot tuna fi shing boat 116 miles over four days into Yaquina Bay on Wednesday. The 41-ton Ruby Lily, carrying three crew mem- bers and 6 tons of albacore tuna, reported a stuck rud- der to the Coast Guard on Sunday evening. A bait tank bolted to a compartment below deck prevented the boat’s crew from working on the steering gear to straighten the rudder. The 110-foot Coast Guard cutter Orcas left Astoria on Monday morning, reached the Ruby Lily later in the day and began to tow. The strain of the stuck rud- der eventually broke the metal towing bridle. The crew of the Orcas used a backup nylon bridle, which even- tually broke 93 miles from the coast. The 52-foot motor Lifeboat Victory launched from Station Yaquina Bay on Monday night and arrived Tuesday morning to assist. A crew member of the Ruby Lily attached a winch to the stuck rudder, which the crew of the Victory then pulled straight. The crew of the Victory then towed the Ruby Lily 13 hours to the Yaquina Bay Bar, where they were relieved by the crew of a 47-foot motor lifeboat, who towed the fi shing boat into the marina early Wednes- day. The Coast Guard reported no injuries. “Responding to incidents that far from shore is a monumental task for a lifeboat crew and the team dis- played exceptional fortitude, endurance, and a bit of ingenuity during their 24-hour tow,” Lt. Cmdr. Scott McGrew, search and rescue coordinator for the Coast Guard’s District 13, said in a news release. Thresher shark washes ashore in Manzanita A thresher shark that washed ashore in Man- zanita on Wednesday afternoon died shortly afterward. Tiffany Boothe, of the Seaside Aquarium, described the shark as a nearly 9 foot female between 4 and 5 years old. The aquarium recov- ers dead sharks that wash ashore and allows stu- dents in local schools to perform necropsies, Boothe said. Tiff any Boothe/ The sharks are more Seaside Aquarium commonly found off the California coast. Boothe said it was the fi rst thresher shark to wash ashore in the area in more than 10 years. — The Astorian DEATH July 29, 2019 HOUK, Joyce Jean, 75, of Astoria, died in Port- land. Caldwell’s Luce-Layton Mortuary of Astoria is in charge of the arrangements. PUBLIC MEETINGS MONDAY Astoria City Council, 7 p.m., City Hall, 1095 Duane St. TUESDAY Seaside Community Center Commission, 10:30 a.m., Bob Chisholm Center, 1225 Avenue A. Port of Astoria Commis- sion, 4 p.m., Port offi ces, 10 Pier 1 Suite 209. Seaside Library Board, 4:30 p.m., Seaside Library, 1131 Broadway. Established July 1, 1873 (USPS 035-000) Published Tuesday, Thursday and Saturday by EO Media Group, 949 Exchange St., PO Box 210, Astoria, OR 97103 Telephone 503-325-3211, 800-781-3211 or Fax 503-325-6573. POSTMASTER: Send address changes to The Astorian, PO Box 210, Astoria, OR 97103-0210 DailyAstorian.com Clatsop Care Health District Board, 5 p.m., Clatsop Care Health and Rehabilitation, 646 16th St., Astoria. Astoria Planning Com- mission, 6 p.m., City Hall, 1095 Duane St. Miles Crossing Sanitary Sewer District Board, 6 p.m., 34583 U.S. Highway 101 Business. Seaside Planning Com- mission, 7 p.m., City Hall, 989 Broadway. Circulation phone number: 503-325-3211 Periodicals postage paid at Astoria, OR ADVERTISING OWNERSHIP All advertising copy and illustrations prepared by The Astorian become the property of The Astorian and may not be reproduced for any use without explicit prior approval. COPYRIGHT © Entire contents © Copyright, 2019 by The Astorian. MEMBER OF THE ASSOCIATED PRESS MEMBER CERTIFIED AUDIT OF CIRCULATIONS, INC. Printed on recycled paper Subscription rates Eff ective May 1, 2019 MAIL (IN COUNTY) EZpay (per month) ...............................................................................................................$11.25 13 weeks in advance ...........................................................................................................$37.00 26 weeks in advance ...........................................................................................................$71.00 52 weeks in advance ........................................................................................................ $135.00 Out of County Rates available at 800-781-3214 DIGITAL EZpay (per month) .................................................................................................................$8.00 Katie Frankowicz/The Astorian Fishermen head out of the Hammond Marina on the opening day of the Buoy 10 recreational salmon fi shery on the Columbia River on Thursday. Researchers still dream of bacon-like seaweed Path to success is proving diffi cult By TOM BANSE Northwest News Network Oregon State University created something of a sen- sation back in 2015 when researchers announced they discovered and patented “seaweed that tastes like bacon.” Four years later, the hard work of commer- cialization continues, but guilt-free bacon from the sea remains elusive. The common name for this red seaweed (Palmaria mollis) is dulse. In 2015, scores of stories fl ashed around the globe, such as “Dulse: The new, sustain- able superfood.” Headline writers crowed about “the next big thing,” “the new kale,” “the magical bacon unicorn of vegetables,” or combined it all in one: “Move Over, Kale: Dulse is the Superfood of the Future.” For now, kale growers need not be worried. The path to commercial success for farmed dulse is proving diffi cult and long despite the enviable publicity. “I think the good news is that things haven’t stopped,” said Chris Lang- don, aquaculture researcher at Oregon State’s Hatfi eld Marine Science Center. “There’s still a lot of excite- ment out there.” Langdon said two com- panies have licensed the fast-growing strain of sea- weed bred in his lab. The startup Oregon Dulse leased space from the Port of Bandon to set up a sho- reside seaweed farm using tanks open to the sun. Ore- gon Sea Farms is similarly active in Port Orford. Oregon Dulse said it has a second, larger grow- ing facility coming on line soon at the Port of Garib- aldi. Company president Chuck Toombs said that would enable an estimated production next year of 300,000 pounds of dulse. “People are demand- ing more plant protein and we’re going to be able to supply that,” Toombs said. “We really are what the world needs.” Tom Banse/Northwest News Network Dulse is the common name for a seaweed that has hints of bacon taste when cooked. With their initial produc- tion, both companies are focusing on fresh seaweed sales to gourmet restau- rants. Chefs typically use the reddish-brown dulse as an ingredient to add briny pizzaz to a dish. So does the seaweed really taste like bacon? Postdoctoral researcher Matt Hawkyard offered vis- itors a handful fresh out of not positioning the product as a bacon substitute, either, rather as an eco-friendly sea vegetable rich in vita- mins, minerals and protein. Culinary testing per- formed by Oregon State in Portland in 2015 found the strongest bacon fl avor came out when fresh dulse was smoked, pan-fried or deep-fried. “It has a lot of poten- ‘I ALWAYS TELL PEOPLE IT HAS NOTES OF BACON IN THE SAME WAY THAT WINE HAS NOTES OF CHOCOLATE — TRYING TO TAMP DOWN EXPECTATIONS A LITTLE BIT.’ Matt Hawkyard | postdoctoral researcher the lab tanks in Newport . It resembled red-leaf lettuce with a little more chew- iness and crunch — and with a predominantly salty and savory fl avor. “I always tell people it has notes of bacon in the same way that wine has notes of chocolate — trying to tamp down expectations a little bit,” Hawkyard said. The commercial sea- weed farmers in Oregon are tial not only for Oregon but globally,” Langdon said. “The problem arises from the fact that it is a very new type of farming. So there are a lot of things that either we don’t have a good economic handle on or we don’t know really what the true costs are. We haven’t got to the stage where we are able to reduce costs.” Last year, the National Oceanic and Atmospheric Volunteer The Clatsop Care Center Auxiliary, and the staff and residents of Clatsop Care would like to offer our thanks and appreciation to those who helped make our recent car wash a success. U.S. Coast Guard, Air Station, Law Enforcement: Matt, Kyle, Destiny & Craig. Tongue Point Job Corp, M.A. teacher and students: Robin, Chloe, Paris, Ryan; Hannah. In addition, we would like to thank Safeway, Costco, Cash & Carry and Walmart for their contributions. And Thank You to You, the public, for your donations and support of Clatsop Care! Administration awarded Oregon State a three-year grant to try to develop less expensive methods of growing dulse. Langdon is a co-principal investiga- tor on that project along- side a chemical engineer- ing professor. The testing involves cultivating the nutritious seaweed on fl at, mesh panels submerged in tanks on land and in coastal saltwater. Separately, Langdon said his lab collaborated with a Japanese university on a mouse experiment to study possible anti-obesity properties of dulse. The published results showed improved metabolism in overweight mice who were fed a small supplement of powdered dulse. In other parts of the world, dulse has been har- vested in the wild for a long time on a small scale. Specialty food companies based in New England and eastern Canada sell dried dulse online or through nat- ural food stores for use as a garnish, nutritional supple- ment or spice. Oregon State research- ers originally got involved with Pacifi c dulse well over a decade ago with an entirely different focus. They worked on whether the red seaweed could be used as food for farmed abalone. 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