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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.
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Clatsop Care Health and
Rehabilitation, 646 16th
St., Astoria.
Astoria Planning Com-
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1095 Duane St.
Miles Crossing Sanitary
Sewer District Board,
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101 Business.
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989 Broadway.
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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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