All Across Oregon - Stories of the Sea - Port Orford - Season 5, Episode 3

[00:00:00]Today on All Across Oregon, our journey brings us back to the rugged coastal town of Port Orford, Oregon, where the day begins with a warm smell of a local bakery. We step behind the scenes of sustainable seafood to a bustling seafood market, a local artist creating along the dock, and a kelp scientist fighting to restore balance beneath the waves.

[00:00:21]>> [music] >> This is coastal life, and this is All Across Oregon.

[00:00:38]>> [music] >> All Across Oregon is made possible in part by Travel Southern Oregon Coast, Travel Curry County, and John Waraksa CPA.

[00:01:07]Welcome back to one of Oregon's most unforgettable coastal treasures, Port Orford. Perched high above the Pacific and rich with rugged beauty, this historic seaside town welcomes us once again with crashing waves, salty air, and the [music] timeless spirit of a true working port. Today, we're returning to the Southern Oregon Coast to reconnect with the land, the people, and the coastal charm that makes Port Orford a place [music] you never forget.

[00:01:36]Our day begins at a charming family-run pastry shop, where homemade treats and a few unexpected pet turtles bring personality to the experience.

[00:01:47]Bakeries like this echo old-world coastline traditions, places built on craftsmanship, comfort, and community connection.

[00:01:55]Step inside Tasty Bakery, where the aroma alone tells you something special's happening.

[00:02:02]But it's the owner who truly sets the tone, filling the room with energy, laughter, and an unmistakable personality. This is a place where passion is baked into everything they do.

[00:02:15]Okay, so it's day two in Port Orford, [music] and you know what we're going to start our day with?

[00:02:21]Pastries.

[00:02:24]Yeah, we were just looking at the turtles.

[00:02:27]Like real turtles? Yeah. Yeah, in here?

[00:02:30]I rescued them from LA. They were like this big. How old are they?

[00:02:34]They're six. This is so neat.

[00:02:37]>> fun? I got an email about you, and they said, "Okay, you're going to be in uh Port Orford. [music] You got to stop by Tasty Kate's."

[00:02:45]Seriously? Oh, yeah. No, they said >> Like it was a good email? A great email.

[00:02:48]It was from Yeah, and they said, "You got to She's going to make you some goodies. You got to try them for a treat."

[00:02:53]>> I just got chills. Yeah. So.

[00:03:02]And that's how I started in Port Orford >> [music] >> was they had a farmers market over at Redfish, of all places, in their statue garden. That evolved into I rented a place across the street for a year, [music] but I got invited to a party here. And when I walked in, I'm like, "This would be the coolest place for a bakery." [music] And a year later, it was for sale. There you go. Tasty Kate's.

[00:03:25]>> Where I am, 12 years later.

[00:03:30]>> [music] >> Oh my goodness, what have we got going here?

[00:03:34]>> Well, I try and use as many local fruits as I can. So, we've got raspberries.

[00:03:39]>> Okay. Go ahead.

[00:03:41]>> are local, the plums are local, and then I try and do sweet and savory every day.

[00:03:47]If I have time, I whip up a lunch.

[00:03:49]I I wanted it like somebody just walks in and says, "Hey Kate, what's for lunch today?" And that's what's for lunch.

[00:03:55]Good for you. Man, props to you. I wish I could [music] do that. Which which one is like, "Kate, we doing we doing sweet or we doing savory?"

[00:04:02]>> Well, are we doing sweet or are we [music] doing savory? You know, I'm a sweet and savory kind of guy.

[00:04:06]>> Then you'll need to take two bites.

[00:04:08]Okay. So, the caprese is the savory.

[00:04:10]>> love this. I do, too. So, it's puff pastry, fresh mozzarella, basil pesto, [music] and tomato.

[00:04:18]And those tomatoes came from my friend Tom Westgarden. [music] You're looking at your tomatoes, Tommy boy.

[00:04:24]>> He's a local local roofing contractor, but he has a thing for growing tomatoes.

[00:04:29]Oh. It's good, right?

[00:04:31]>> tomatoes. The cheese Danish is super popular. Do you like a cheese Danish?

[00:04:35]>> I love cheese Are you kidding Do I like cheese Danish? If I live If I could live on Danish's, I could live on cheese Danish's.

[00:04:41]No, we'll eat it [music] together. Okay.

[00:04:42]Ready?

[00:04:43]>> my guys are drooling. They're going to eat, too.

[00:04:47]Oh, yeah.

[00:04:47]>> want to eat a Danish. I love Danish, though.

[00:04:51]Cuz it's not too sweet.

[00:04:53]Mhm. Mhm.

[00:04:55]Gee, we're good. Mhm, we're good.

[00:04:57]Oh, we're good. So light and fluffy and sweet. Oh my goodness. Oh my goodness.

[00:05:03]That was insanely good.

[00:05:05]>> [music] >> Now, I want to get a shot of a special right in my face, too. No. My dad.

[00:05:09]>> Do you? You just want a shot?

[00:05:11]You want something fun and fancy? Fun and fancy would be perfect.

[00:05:14]>> Okay. So, you have a signature dish? I mean, signature drink?

[00:05:18]>> I push on people who are not so adventurous, but I make [music] them be black sesame. So, I'm I am very adventurous.

[00:05:25]>> Then you're going to have like something else.

[00:05:27]>> Let's go. Black sesame.

[00:05:33]You know, when I was a kid, these would be on the front porch all the time. Mhm.

[00:05:38]When I was really little. It really does keep the milk colder and you get a nicer foam. You know, that's an excellent point because that that you can be in a ice cold cooler [music] and that that carton stuff it it don't look very good.

[00:05:51]So a little black sesame.

[00:05:54]This is beautiful foamed milk.

[00:05:58]Okay, your first black sesame latte.

[00:06:00][music] Black sesame latte.

[00:06:02]>> Mhm. It's good, right?

[00:06:03]>> That's excellent.

[00:06:04]>> Everybody thinks it's so weird. Yeah, before they try it. Then I make them try it because I am a little bossy. I love it. And it's so good. I love it.

[00:06:13]>> I know.

[00:06:14]>> I love it. Let me see. It's just Torani.

[00:06:15][music] It's just Torani's toasted black sesame.

[00:06:18]Come on.

[00:06:19]>> know. I love this flavor. Mhm. Okay.

[00:06:24]Okay, note to self. Vinnie's Vinnie's Thai kitchen getting black sesame.

[00:06:30]>> So we started off our day with some pastries, but now we're going to head over to a place called [music] Port Orford Sustainable Seafood. What's it all about? Let's take a look.

[00:06:39]Sustainable seafood is about protecting our oceans while enjoying the incredible flavors they provide. It means harvesting fish and shellfish in ways that maintain healthy populations, respect marine ecosystems, and support the coastal communities that depend on them. From responsible fishing practices to thoughtful processing, sustainability ensures today's catch doesn't compromise tomorrow's ocean.

[00:07:07]It's seafood you can feel good about and sourced with care for the sea, the people, and the future. This is Port Orford Sustainable Seafood.

[00:07:17]Vinnie, good to see you.

[00:07:19]Please to have you here. So today we've got a bunch of fish that came in last night. We've got albacore tuna, we've got some lingcod, we've got some [music] rockfish, and we've got black cod. The rockfish are super cool and then the lingcod those are like the mean looking ones, right?

[00:07:31]>> Yeah, totally. This is This is Brian?

[00:07:33]This is Yeah, so in here we got Brian Morrissey. He is our uh cutter in chief.

[00:07:39]He knows how to cut you know, over a thousand pounds of fish [music] in one day. Hey Brian, can I come back?

[00:07:45]Let's go. All right, let's go get him, Vinnie.

[00:07:48]Here we got Here we got some fish.

[00:07:50]And Brian, hold on. I'm I got to put gloves on. Get some Get some gloves on.

[00:07:53]>> a long day ahead of me. I can't have fish guts on me the rest of the day.

[00:07:58]I do that.

[00:08:00]These are assorted deep water red rock fish.

[00:08:04]Woah!

[00:08:06]>> [laughter] >> Look at this!

[00:08:08]You know those clown eyes? Oh my goodness. Man, you're just slopping all over the place.

[00:08:20]>> [music] >> So basically all I'm doing is I'm taking this off right here, right?

[00:08:28]Yeah.

[00:08:28]>> Or am I going to change it? You do a little bit right there. So a little bit right here? Yeah. Pull that out.

[00:08:33]Okay. And there's Yeah, there's a bone line. Oh, we got to get this bone out though, right? Yeah. It's kind of the bone line right here. So am I going on the outside of this right That's it.

[00:08:40]That's the spot.

[00:08:44]All right. Okay, so Kean, if Brian's got in a thousand pounds of fish a day, where's this going? So it's going to a few places. First off, we've got 22 locations throughout Oregon where we deliver fish to. Those those are pick up sites for for members.

[00:08:59]We've got over 400 members throughout Oregon that are part of what's called a CSF, community supported fishery.

[00:09:05]However, we also prepare some fish for for consumption right here.

[00:09:11]We call that call it the galley. So we've got a few special dishes that we do here that are based off of what we have in excess.

[00:09:18]We catch a lot of black cod in Port Orford, so we want to we want to highlight this as a special fish that we catch in Port Orford. Yeah, we'd love to show you some of the special stuff that we make here. I would love to see it.

[00:09:29]Right on.

[00:09:29]>> But first, is there any chance I can see a big fat codfish? You want to see a big lingcod?

[00:09:34]>> Is there one in there that bucket? It's It's out here, but I can I go Can want to see a spot fish. Let's go Let's go get Let's go get you one, yeah.

[00:09:40]>> Go look at the cod. Let's go look. Hey, Brian, thank you, my man.

[00:09:44]Here we go.

[00:09:45]>> [music] >> Here we go. There's a bigger one down here. Wow, that's a nice grade one right there. Wow. Look at this.

[00:09:52]>> See, I'm telling you, these guys still open up and they'll swallow like a whole whole rock fish in one bite.

[00:09:58]>> huge.

[00:09:59]>> Totally. We take advantage of everything we can on this fish. We We'll cut the cheeks out. That's a special cut. The The belly turns into like a katsu, also.

[00:10:07]So, every every little part of this fish is going to get used. Um You notice how I'm like staying I'm like dancing around I'm dancing around Kian. Kian, don't get the fish guts on me.

[00:10:19]I got too much These are These are like some of the best fish for like slapping somebody in the face with.

[00:10:23]>> Really? Yeah.

[00:10:24]>> No.

[00:10:25]>> [laughter] >> I'm going to stay right here.

[00:10:27]I trust you. Look at these guns. This guy could This guy could be a He could be a a lingcod slapper right >> [laughter] >> there. Look at that.

[00:10:35]All right. Now, let's see what these cuts do. What are these offcuts? I'm going to cook up this black cod.

[00:10:42]Little portion of black cod, also called butterfish.

[00:10:45]It's sold primarily to [music] the Asian markets, so there's a very soft domestic demand for it, but we're trying to change that because [music] it's really delicious. This miso sauce that that Brian created is like the perfect pairing for it. We like think of ourselves as kind of a lemonade stand, but for fish.

[00:11:03]>> Okay. All right. This is one of the coolest things.

[00:11:08]It is a >> hole in the wall.

[00:11:10]>> Yeah. And you don't mind being called that. No, we >> [music] >> cuz we are >> That's what we are. This is literally a hole in the wall, and you're standing right here >> [music] >> selling this fish. We're going to flip her over one more time.

[00:11:25]And it's going to be done pretty soon here.

[00:11:27]Get a little bit more chili oil.

[00:11:30]Little bit of this miso sauce [music] to glaze. This smells this good and we have two ingredients here.

[00:11:38]Yeah, isn't that crazy? Doesn't even smell like fish processing [music] room anymore.

[00:11:42]>> not anymore.

[00:11:43]Pretty pretty basic setup here, right?

[00:11:45]We've got our [music] rice cooker.

[00:11:48]Add a little rice and then a little bit of this Asian slaw. It's got that and then we put our special miso sauce down.

[00:11:58]This is people just crave this stuff.

[00:12:00]Crave sauce.

[00:12:02]This [laughter] is so cool. Dude, this is This is like >> it Give it a taste.

[00:12:06]>> This is like [music] the best experience right now. This is so This is so fun.

[00:12:10]>> bit of chili oil.

[00:12:11]>> Okay. And then bingo, [music] we're ready for our fish. Boom, lay that down.

[00:12:17]Perfect piece of fish. All right, you got to pretty it up a little bit.

[00:12:20]>> Okay. A little green onion, a little cilantro on the side, some limes [music] and then this gochugaru powder with sesame seeds and now Now it's pretty. Now it's prettied up for the ball.

[00:12:31]>> [music] >> Dude. It's ready to go.

[00:12:34]>> [laughter] >> You are the man. I mean, this is insane.

[00:12:38]We are in a fish processing plant.

[00:12:41]All right, where's my fork?

[00:12:42]Look at that, buddy. Oh, look how Look at that.

[00:12:45]>> you like it. Oh.

[00:12:49]Mhm.

[00:12:51]Perfect. Perfect? Perfect. Perfect every time.

[00:12:54]>> That is a That is a soft [music] fish.

[00:12:56]>> Isn't that crazy? It's It's buttery, right?

[00:12:57]>> It's buttery.

[00:12:59]Thanks for coming by. Thank you >> for highlighting Port Orford. You bet, yeah.

[00:13:02]>> have you. All right, [music] now let's go down to the port of Port Orford and see where some of this fish actually comes from.

[00:13:13]Now we're going to head down and meet the local fishermen selling their catch of the day and really learn how they contribute directly to the local community. For some time now in Port Orford, sustainable seafood has meant protecting the ocean while protecting the people who depend on it. It's helping change how fish are caught, shared, and valued. Proving that small boat harvesters can lead the future of ethical fishing even for those who are less fortunate. This is one of those very fishermen helping out, Philip Rossom, captain of the Crystal Sea. We partnered up with POS to be able to [music] cut and process the seafood so that we can donate it to our food bank with our [music] stuff that's not as high of paying because we don't have the higher markets as well as the fish that's excess from our sales that [music] we do on the dock. So, we take all of that fish and we donate it through Port Orford Sustainable so we can package and process [music] it and deliver it to our local food banks.

[00:14:11]And then in turn, our local food banks donates the meats that are too big of packages for them [music] to redistribute. They can't cut, process, and repackage it. So, they donate it to us so that we can continue to do our community feeds that [music] we do down here at the port. You do community feeds down here?

[00:14:26]>> Yep. And then you're the one who kind of started that, right? Yep. Kind of put everybody together? Yep.

[00:14:30]All it takes is somebody to put one foot forward and everybody else is willing to be a part of it. You just got to be that [music] one foot to be put forward.

[00:14:37]Yeah, good for you. Last I calculated before the last couple donations, we were at 2,200 [music] lb in a year and a half that we've donated in a town of 1,200 people. You should be proud of yourself, man. That's great. 100% traceable [music] seafood catch to table.

[00:14:51]Are you buying these fine fish today?

[00:14:53]>> I'm buying these fine fish today. What's up, guys? How you doing? Did you Were you out there this morning catching these guys?

[00:15:00]>> No, I was yesterday's catch.

[00:15:01]>> How you doing, buddy?

[00:15:03]Might like that.

[00:15:04]>> Yeah. There you go.

[00:15:06]51 lb. Kind of like You going to eat all this? Are you going to sell it? You have a restaurant? I'm going to can it. No, I'm Oh, you're going to can it. I'm going to can it.

[00:15:19]>> [laughter] >> Wow, look at this. I'm in the wrong spot. Hold on, let me get a Let me I'm like I'm like dodging everybody today. Look at that. I got fish guts on me now.

[00:15:28]>> [music] >> It's healthy fish guts.

[00:15:30]>> Yeah. Look at that.

[00:15:32]Look at all the omega-3 fatty acids.

[00:15:34]That's what you want.

[00:15:35]>> Yeah, buddy.

[00:15:37]Just don't stand right there with your >> I know. That was a bad spot. Pull that sucker. Yeah. Oh, that's where I was standing right there.

[00:15:51]Okay, now we're really going to paint the moment, I guess you could say.

[00:15:55]Because while we're here on the dock, we encounter a well-known painter capturing the working harbor in real-time. Artists have documented coastal life for centuries, preserving fleeting moments that reflect both labor and beauty. And I I was over here messing around with you earlier, and now it's done. [music] It's done. I'm finished. You know, you Everyone always asks like, how do you know when it's finished? And it's For me, it's just something that just kind of hits you.

[00:16:23]You just kind of be finished with it. I think, James, that if if this was [music] my painting right now, I think the only thing that would be missing is is me popping out of the back of the truck.

[00:16:35]>> Yeah, yeah, yeah. Yeah, well, you can pretend that's that's you. You can change the color. Maybe you're out there. Yeah, maybe you're a captain today. Okay, that's fine. There There goes your creative mind.

[00:16:44]>> Well, that's the thing about painting.

[00:16:45]You can do whatever you really want.

[00:16:47]>> James, you've been doing this since you're 10 years old. Since Yeah, since I was 10, but 2009, I got a a mentor of mine gave me a lesson on the Deschutes River in Central Oregon. And he taught me to paint outside, and it kind of changed my [music] whole direction. Is there a name for this kind of art? Um it's plein air painting, and it's I I would guess it's like [music] contemporary impressionism. So, I'm not necessarily interested in having it too detailed. I want your mind to be able to explore it. And so, when you come up close to it, you'll see big shapes and planes of color and brush [music] strokes. So, you'll actually see the marks that I make. I don't want it to be too tidy. And then, when you step back from it, then hopefully the picture kind of comes and [music] shows itself and you can see the the depth if I get my values correct and all of that.

[00:17:36]Thing about our minds is that we make up all of the gaps.

[00:17:39]>> Yeah. I I don't know anything about painting and I'm inspired to be inspired.

[00:17:42]>> Yeah, you don't need to.

[00:17:43]>> just it's fantastic.

[00:17:44]>> Yeah, and that's you [music] know, it's kind of my goal to spread original art and and the importance. You know, people talk about like art being a luxury, but it's not. It's it's necessary. Me being outside allows me to feel that kind of, you know, that ancient calling that we all have inside of us and a need to be in nature. And then, I get to translate it and then, hopefully people feel it. [music] So, it's more about a feeling than it is a creating a picture. Thank you for sharing with us.

[00:18:13]>> Yeah, of course.

[00:18:14]Now, we mentioned that Port Orford was a working port. Matter fact, it's one of a kind. And Port Orford's dock tells a rare story. With no natural harbor in the area, the town developed its famous dock crane system, still used today to launch and retrieve boats. This method reflects the ingenuity that allowed fishing families to thrive in one of the most challenging [music] coastal environment in the country.

[00:18:44]I mean, the Port of Port Orford very unique port. Uh every boat is dry [music] docked. You know, we sit on these home-built trailers and uh we don't sit in the water.

[00:18:57][music] Uh home-built. Yeah, I'd say so. Yeah.

[00:19:00]Yeah, it's it's got its pros, it's got its cons, but uh one of the benefits is, [music] you know, we don't have a bar to cross. So, it's uh a little safer, but we have to deal with uh building a trailer and sitting on land. Did you build this trailer? Yeah. You fishermen are like such cool guys, you know that?

[00:19:19]>> Well, we got to be jack-of-all-trades. I know, huh?

[00:19:23]>> We try to master everything, but Well, man, permission to come aboard? I know how to say that now. Yeah. Yeah. Yeah.

[00:19:28]All right.

[00:19:29]>> I'll follow you. Okay. We'll go up there.

[00:19:32]See, he's even in flip-flops. This guy's like too Still summertime.

[00:19:37]And now this was just on the water here.

[00:19:39]Oh, man.

[00:19:43]So, did you build the boat, too? Geez, what huh? Did you build the boat?

[00:19:46]>> So, this is something you didn't do? No.

[00:19:50]This boat was built 1976.

[00:19:52]My brother's boat right there, the Aries, also built 1976.

[00:19:57]>> The blue one? The blue one, sister ships, built by a a local boat builder, Steve Phillips.

[00:20:03]I did weld the mast, so I had to do that.

[00:20:06]>> Okay. I figured you did something else.

[00:20:08]>> I had to do something. That's a a multi-purpose boat. You know, Port Orford, we have to be you know, in a lot of different fisheries to you know, make it.

[00:20:17]Fisheries, you say fisheries, you mean a lot of different you have you have to broaden your stuff, not just crabs, fish.

[00:20:23]>> if you get stuck in just one fishery, you know, due to just seasonal, to weather, to the market, >> [music] >> you can you can go belly up.

[00:20:34]Crab is our money maker.

[00:20:36]What's it called, the dolly dock? A dolly dock.

[00:20:39]>> Not a dry dock. Or both? Either or, I don't know.

[00:20:42]>> I don't know. I'm just wondering. I don't know nothing. We call it a dolly dock because these trailers are called a dolly, I suppose.

[00:20:50]>> Okay. And so, there's not too many of these left in the US, right? In the world. Oh, in the world?

[00:20:56]>> we're we're one of the last, you know, maybe the last uh you know, handful in the world, [music] and we might be one of the only ones that use the trailers at least in the United States.

[00:21:11]See that? Boom, Port Orford on the map.

[00:21:14]We are on the map. Okay, good.

[00:21:18]So as a commercial fisherman Yeah. the kelp forests are, you know, habitat for the juvenile rockfish. For the future of our fisheries you know, the kelp is very important. And here in Southern Oregon, uh especially off of Port Orford uh we have a majority of the kelp habitat in [music] Oregon.

[00:21:37]Really?

[00:21:38]And that's where Tom, is it Calvanese, Calabrese? Tom Calvanese, but yeah.

[00:21:43]>> Calvanese. Yeah, but he'll say Calvanese. Calvanese. Tom Calvanese.

[00:21:48]We're going to come talk to you about the kelp.

[00:21:51]Now we're going to meet one of the local scientists, one of the main guys behind this preservation movement.

[00:21:57]And we'll learn how kelp farming and marine research help restore balance to ocean ecosystems.

[00:22:04]These efforts represent the future of coastal stewardship, combining science, tradition, and sustainability. I used to be an urchin diver. I'm getting back into that now.

[00:22:15]And that's where I really learned about kelp forest. Orford Reef is the largest rocky reef in Oregon and one of the biggest ones on the entire coast. And that rocky reef is kelp forest habitat.

[00:22:26]And the reason for that is kelp has to hold on to something. It needs to grab onto a rock.

[00:22:31]It's an ecosystem. It's just like a forest. You go out in the forest, [music] you see trees, you see shrubs, you see squirrels and birds and everything, right?

[00:22:38]>> Yeah.

[00:22:39]In the kelp forest you have the same thing except the trees are [music] the kelp.

[00:22:43]And then there's the fish and the all the other critters and the other kinds of kelp. So that kelp forest [music] super important to the ecology, to the ocean, to the critters that live there, but also to the fisherman.

[00:22:54]Cuz the fish that they fish for, the rockfish, the lingcod, the cabezon, all live in the kelp forest. [music] When it's out of balance like it is right now, what we're trying to do is restore that balance. And the way we're doing that is uh So, there Have you guys ever heard of sea urchins? Have you ever eat uni? Yep.

[00:23:13]And they can make uni because they have food. They can eat the kelp and produce uni.

[00:23:19]Uh right now we have an overpopulation problem. We have too many purple sea urchins, and they eat all the kelp.

[00:23:26]The other problem is there's a predator of those those urchins, >> [music] >> a sunflower sea star. It's the one that has like 20 arms.

[00:23:34]And they were wiped out by sea star wasting [music] disease some years ago.

[00:23:38]They're just starting to come back. So, what we're doing is trying to restore balance to the system by removing the urchins, planting kelp, and trying to help those stars come back [music] so that they can help us control the urchins. And at Nellie's Cove is really where we started. Between 2010 and 2022, we lost 70% of Oregon's kelp forest.

[00:23:59]That's a massive loss, but we still have 30% [music] of it. So, we're trying to hang on to what we've got, bring back some of what we've lost, and keep going.

[00:24:09]This port depends on the health of that system in order to support the local economy and the economy of all of these, you know, you just talked to Aaron.

[00:24:18]Yeah. The Misty is a small business. So, you can [music] count every boat as a small business. And that's 30% of our local workforce here in Port Orford.

[00:24:27]Which is why the port [music] is investing in the revitalization of our working waterfront. So, there's some basic rules of the road when you're trying to get at really good seafood, quality seafood, sustainably caught seafood.

[00:24:42]Know your fish, know your fisherman, and know where it came from. [music] If you know those three things, then you know you're you're eating something that's actually good for you, it's good for your community, it's good for the economy. Know your fish, know your fisherman, know where it came from. Love it. What a great second day we had in Port Orford and you know what? It's not over yet.

[00:25:08]Another incredible day here in Port Orford. We kicked things off at a sweet little bakery, then dove into the story behind sustainable seafood. The afternoon took us down to the port to a bustling seafood market, met a local painter, had a conversation with the fisherman, and met a scientist working to restore the region's kelp forest.

[00:25:28]We'll see you next time as we go all across Oregon.

[00:25:36]All across Oregon is made possible in part by Travel Southern Oregon Coast, Travel Curry County, and John Warakoy CPA.

[00:25:49]>> [music]