Eclipse at Cannon Beach: Don’t Miss These Other Oregon Views

Cannon Beach, Oregon, is right in the Path of Totality, so people will be flocking to this beauty spot. When you’re not watching the solar eclipse (wearing proper safety glasses, of course), turn your gaze on some of the other lovely scenery. Here are a few glimpses of the beauty of Oregon’s most iconic beach.

First, look up! The sun is not the only thing of note: clouds can create a stunning visual on the coast.

Elegant beachfront houses pale by comparison to the grandeur of the sky. ©Laurel Kallenbach

Elegant beachfront houses pale by comparison to the grandeur of the sky. ©Laurel Kallenbach

Next, take your shoes off. Wade, play in the sand. Get your toes wet.

You can walk for miles along the coast; giant Haystack Rock is always there as a milestone. ©Laurel Kallenbach

You can walk for miles along the coast; giant Haystack Rock is always there as a milestone. ©Laurel Kallenbach

When the tide is low, the rocks jut out more than at high tide. These are covered in barnacles and other tiny sea creatures.

Craggy rocks at Cannon Beach ©Laurel Kallenbach

Craggy rocks at Cannon Beach ©Laurel Kallenbach

Even after the sun goes down, Cannon Beach is lively, and people build fires in the sand to light the night. The best way to end the eclipse of the century!

There's nothing like making s'mores around a fire on a cool summer evening. ©Laurel Kallenbach

There’s nothing like making s’mores around a fire on a cool summer evening. ©Laurel Kallenbach

 —Laurel Kallenbach, freelancer writer and editor

Fresh Farm-to-Library Fare Served at Seeds Café in Boulder

I stopped into the Boulder Public Library yesterday to have coffee with a friend at Seeds Library Café and wound up having an iced latte and this gorgeous, mouthwatering Fruit Salad with Chèvre.

The Summer Fruit Salad with Chèvre at Seeds Library Café ©Laurel Kallenbach

The Summer Fruit Salad with Chèvre at Seeds Library Café ©Laurel Kallenbach

All the organic veggies are fresh from the Boulder County Farmer’s Market, which runs the café. This eye-popping salad contains Colorado peaches and cantaloupe, various radishes, summer greens, cucumbers, and Haystack goat chèvre. It was artistically arranged by one of the courteous staff, who topped off the colorful combo with edible flowers.

Seasonal soups, sandwiches, and baked goodies are all available to purchase at Seeds Library Café. And the seating—where you can read books while you sip or eat!—overlooks Boulder Creek, which flows beneath the bridgeway that connects the north and south sides of the library.

In July 2017, there’s construction around the library, so the view isn’t as tranquil or lovely as usual, but I couldn’t take my eyes off this salad, so I barely noticed!

Laurel Kallenbach, freelance writer and editor

River & Woods Chef Gets Creative with Sustainably Caught Fish

I didn’t even know I liked mackerel, much less sardines. But Chef Daniel Asher, of Boulder, Colorado’s River and Woods restaurant made me a convert—and proved his prowess in the kitchen.

Chef Daniel Asher, of River and Woods restaurant in Boulder, started a summer luncheon with sustainable Bela sardines and a smorgasbord of other complementary flavors. ©Laurel Kallenbach

Chef Daniel Asher, of River and Woods restaurant in Boulder, started a summer luncheon with sustainable Bela sardines and a smorgasbord of other complementary flavors. ©Laurel Kallenbach

At a special event, Asher showed off the Bela Seafood line, a family-owned business that has fished off the Algarve coast of Portugal for generations. Bela’s tuna, mackerel, and sardines are certified as sustainable by the Marine Stewardship Council.

“I’m always on the lookout for sustainably produced foods that are truly delicious,” says Asher. “We cook sustainably here at River and Woods, but flavor comes first, so we’re very picky.”

Chef Daniel Asher ©Laurel Kallenbach

Chef Daniel Asher ©Laurel Kallenbach

Apparently, Bela’s fish—which comes packed in organic extra-virgin olive oil in cans or jars—passed the Asher test. And, as it turns out, mine. Chef Asher started us out with sardines, presented on a gorgeous smorgasbord table with smashed avocado, baby kale, fresh lemon, crisp-fried onions, and nori, with which we could make little sardine burritos.

Hesitantly, I chose a small sardine in olive oil with organic piri-piri (an African chili pepper used in Portugal) and drenched it with lemon and added avocado. To my surprise, the sardine was mild, and I went back for seconds!

Grilled sardines, flavorful chowders, mackerel, tuna are the local dishes in the Algarve, Portugal’s hottest tourist destination. (Someday, when I visit the Algarve, I’m told I must try the cataplana—a combination of sausage, clams, and ham stirred together with paprika, onions and coriander.) Of course, sardines are the staple of almost every dish in coastal Portugal.

And here’s the scoop on Bela’s sardines: they’re wild-caught by purse-seine netting, washed by hand, and then cooked prior to canning. They’re hand-packed within hours of the catch and never frozen. And these little fish are good for you: A serving of sardines delivers 11 grams of protein, omega-3s, vitamin D and calcium all in one, low-calorie meal!

A Tuna Waldorf Salad featuring Bela skipjack tuna: yet another of Chef Asher's sustainable creations. ©Laurel Kallenbach

A Tuna Waldorf Salad featuring Bela skipjack tuna: yet another of Chef Asher’s sustainable creations. ©Laurel Kallenbach

Bring on the Seafood

Next Chef Asher served bamboo cones filled with a Bela Skipjack Tuna Waldorf Salad with cinnamon-coated almonds, mizuna, Just Mayo vegan “mayonnaise,” rosemary-olive oil “caviar” and local carrot shavings. All of us “samplers” raved over this whimsical salad. And the tuna is pole-and-line caught.

Finally the pièce de résistance: Mackerel Paella that blended Mediterranean influences such as charred Valencia oranges with Colorado-grown quinoa and gourmet mushrooms from Mile-High Fungi. The mackerel was wonderful, and this oily fish is also earning kudos for its high omega-3 content.

Paella with Bela-brand mackerel at River and Woods ©Laurel Kallenbach

Paella with Bela-brand mackerel at River and Woods ©Laurel Kallenbach

Come on Over to River and Woods

Aside from enjoying the wonderful, sustainable fish dishes, I loved spending some time at River and Woods. The creators behind the restaurant strive for sustainable and local ingredients, and this friendly eatery aspires to creating what they call “community-sourced cuisine,” featuring Colorado comfort foods with innovative twists. For instance, meatloaf gets a makeover, and voilà, you’ve got Lamb and Oat Meatloaf with pumpkin-seed salsa verde and crispy sweet-potato bites. And don’t miss the Seasonal Deviled Eggs with rosemary oil pearls, English peas, breakfast radish, pea shoots, and microgreens.

In summer, you can catch live music in River and Woods’ “backyard’ dining area on Wednesday nights. And chances are I’ll be there too!

Laurel Kallenbach, freelance writer and editor

More about restaurants that serve sustainable seafood:

Portugal's Algarve Region: where Bela Seafood is caught and packaged. This is Marinha Beach, a popular tourist spot. Photo Turismo de Portugal

Portugal’s Algarve Region: where Bela Seafood is caught and packaged. This is Marinha Beach, a popular tourist spot. Photo Turismo de Portugal

 

 

Low Tide at Cannon Beach, Oregon, Reveals an Undersea World

Starfish and kelp

Starfish and kelp are among the marine life you can see at low tide at Oregon’s Cannon Beach. ©Laurel Kallenbach

Preface: Around Haystack Rock, which dominates Cannon Beach on the Oregon coast, you can always spot interesting marine life in the tidal pools at low tide.

Check for tidal reports to find the best hours for spotting starfish, sea anemones, mussels, tiny fish, and kelp.

My visit in June of 2009 happened to coincide with a really low tide. Here’s the scoop.

June 24, was the lowest tide of 2009 at Oregon’s Cannon Beach, and my husband and I left our room-with-a-view at the Hallmark Resort and skipped breakfast to be at Haystack Rock for the 8:40 a.m. event. So did hundreds of other people—and their dogs. Masses of folks wandered around the tidal pools revealed by the receding water.

Kids explore the tidal pools around Haystack Rock on Cannon Beach ©Laurel Kallenbach

Kids explore the tidal pools around Haystack Rock on Cannon Beach ©Laurel Kallenbach

 

Luckily, Cannon Beach’s Friends of Haystack Rock—a nonprofit organization with an army of community volunteers (wearing red jackets or T-shirts)—are on hand to answer questions about various types of kelp and to point out marine creatures in the tidal pools that were created by the low tide.

A Friends of Haystack Rock volunteer tidal pool ecosystems. ©Laurel Kallenbach

A Friends of Haystack Rock volunteer explains the tidal pool ecosystems. ©Laurel Kallenbach

The group also helps raise awareness among visitors about these fragile ecosystems, and its volunteers keep an eye out to prevent people from damaging barnacles, muscles and starfish.

The Friends of Haystack Rock volunteers also loan out binoculars for identifying the many seabirds, including the fantastic tufted puffin who flit around the rock, where they build their nests.

Thanks to this preservation-minded group, visitors will be able to explore and study the undersea world for many years to come.

One of the best things about having nature interpreters on site is that you can learn so much more about all the species you’re seeing than if you were all by yourself. You can point to a bird soaring around Haystack Rock and one of these devoted volunteers will identify it as a pelagic cormorant or a pigeon guillemots or the Western gull.

Haystack rock, on Oregon's Cannon Beach ©Laurel Kallenbach

Haystack rock, on Oregon’s Cannon Beach ©Laurel Kallenbach

The colorful tidal pools—hidden mysteries of underwater life—are exposed only at low tide. This makes them all the more wondrous.

Sea anemones are among my favorites because I love how they look like underwater flowers with their delicate filaments waving in the water. If your shadow falls across an open anemone, it will react by retracting its little arms so that it looks like a tube. If you stand still, you might witness them slowly reopen like a sunflower in the morning sun.

Sea anemones ©Laurel Kallenbach

For more information about the Oregon coast, as well as the state’s other breathtaking sights, visit Travel Oregon.

Laurel Kallenbach, writer and editor

Originally published on June 25, 2009

A garden of starfish ©Laurel Kallenbach

A garden of starfish on the rocks of Cannon Beach Oregon. ©Laurel Kallenbach