Simply sustainable
North Coast
Food Trail
features
Seaside
restaurants
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BY ALYSSA EVANS
T
he North Coast Food Trail, a project that supports sustain-
able tourism, has its sights set on expanding north.
The trail encourages tourists to visit restaurants, farms
and markets, all of which use locally-sourced ingredients. Since it
started in 2016, the trail featured spots between Lincoln City and
Cannon Beach.
In January, Seaside businesses joined the trail, marking its first
expansion up the north coast. The trail’s coordinators hope to
induct Astoria by 2021.
“We’re hoping to include the north coast’s restaurants, brew-
eries and farmers’ markets. Then we’ll have a true North Coast
Food Trail,” said Nan Devlin, executive director of the Tillamook
Coast Visitors Association.
Devlin has managed the trail since it began.
Expansion efforts
“As I had gotten to know people in Tillamook County, I real-
ized there’s an especially talented and young group of farmers
here. Many chefs use locally-sourced products,” Devlin said. “But
we needed some help marketing because everyone’s in a silo.”
See Page 11
Alyssa Evans
Seaside Brewery Co.
10 // COASTWEEKEND.COM