On November 21, 2018, Representative Peter DeFazio announced more than $34 million in additional funding was allocated to Oregon Ports by the U.S. Army Corps of Engineers (Corps). About $9.7 million was allocated to the Coos Bay to cover projects, including dredging River Mile (RM) 12 to 15 of the Coos Bay River. This section spans from the Oregon Chip terminal to the Georgia Pacific Sawmill site and has not been maintained since 2010. This stretch of the channel needs to be dredged to restore deep draft vessel access to existing and future industries in the upper bay.Read More
This blog series on community, industry, and business in Southwest Oregon from the Port’s perspective.
The Oregon International Port of Coos Bay and the North Bay Fire District recently partnered to provide local fire training. North Bay Fire conducted training at the former fish farm facility located on the north spit of Coos Bay.Read More
Oregon Dungeness Crab is the biggest commercial fishery on the Southern Oregon Coast and is a unique commodity. It’s economic impact on the South Coast and the various ways individuals and families can enjoy this Oregon delicacy cannot be understated. You can get a taste of this delicacy at the 35th Annual Charleston Crab Feed coming up on February 9th from 11 AM to 3 PM at the North Bend Community Center where the Charleston Merchants will be serving up fresh Oregon Dungeness Crab meals, homemade desserts and have great prize drawings!Read More
Many of us have heard of the terms “big data” and “data analytics” in the main stream media over the past decade. These terms may seem synonymous and although related, they do not have the same meaning. Big data is defined as the huge volume of data too large and complex for processing by traditional methods. Data analysis is taking extremely large amounts of data points (big data) with the purpose of drawing conclusions from that information. One area the Port interacts with big data and data analytics is through our social media channels. Thus, this article will outline three simple ways to use these social media analytics.Read More
The Port is part of an area referred to as the Timber Belt, which includes rural areas stretching from Northern California up through much of Oregon and Washington. Communities within the Timber Belt have historically relied heavily upon natural resources (timber) and manufacturing (wood products and paper mills, e.g.) to drive their economies. Timber is a valuable renewable resource which must be stewarded well while at the same time contributing to regional and global economic needs.Read More
This past month, one of our Port staff members took the iconic trip up the Oregon Coast from Coos Bay. Check out her perspective as a port employee and explore the diversity of some of Oregon's coastal ports north of Coos Bay. She also provides some travel tips along the way!Read More
Global trade affects us all from our diet to the clothes we wear and the products we buy. Oregon is also not immune to the effects of global trade, exporting about $22 billion worth of goods in 2016 and importing about $17.6 billion worth of good same year.Read More
The United States Coast Guard (USCG) recently celebrated their 227th year of existence this past summer. As a coastal community, we feel the presence of USCG through the USCG Cutter (USCGC) Orcas and the USCG stations in North Bend and Coos Bay. The Port interacts with the USCG in a variety of ways. We rent out the dock where the USCGC Orcas is currently stationed as well as work with the USCG in various committees like the Coos Bay Harbor Safety Committee. Recently, we went to tour the USCGC Orcas to gain a better understanding of their operations.Read More
This past month, a couple of Port staff took a tour of the Coos Bay, Georgia-Pacific (GP) sawmill to better understand and get to know one of our main shippers on the Coos Bay rail line. On an average day, GP ships approximately 12 rail cars on the Coos Bay Rail Link out of the facility. This is significant as each rail car has enough framing lumber to construct about six houses!Read More
After 8 years of being a commercial fisherman, Tyler expanded Long Fisheries operations through the lease of dock 15 along the Charleston working waterfront. With the addition of the dock, Long Fisheries provides a place for out of town buyers from LA to British Columbia, Canada to conduct business in Charleston.Read More
A couple weeks ago, the Oregon International Port of Coos Bay (OIPCB) and Coos Bay Rail Link (CBR) hosted the National American Railcar Operators Association (NARCOA) group on the Coos Bay rail line. NARCOA is a national non-profit organization that is “dedicated to the preservation and safe, legal operation of railroad equipment historically used for maintenance of way.”Read More
Tarheel Aluminum was started in 1989 by Tim Bohem in his garage on Tarheel Lane along Cape Arago Highway. Shortly after, the business grew and relocated to the Charleston Shipyard. In 2000, Ray Cox bought the business when his son, Kyle Cox, was in high school. It was during this time that Kyle learned a lot about the business and slowly over the years has taken the reigns to run Tarheel Aluminum. He became the official owner in July, 2016.Read More
Last year, the Port wrote a feature on Fishermen’s Wharf in our “From the Source” series. This year, we revisit this Charleston Marina icon again with its new owners, Will and Shanda Smith. The Smith’s look forward to carrying on the legacy of Fishermen’s Wharf by continuing to value the food, quality, fishermen, customers and the Charleston community.Read More
With more than 600 acres of tide lands, Clausen Oysters is the largest oyster farm in all of Oregon. Lilli and Max Clausen started the farm in the 1980s and in January of this year, sold it to four new owners from Southern California who she met through the Pacific Coast Shellfish Growers Association (PCSGA). Port staff met with two of the owners, Norm Abell and Rebecca Richards who run the day-to-day operations of the oyster farm.Read More
Located out in Charleston, Qualman Oyster Farms was established in 1937 and at that time it was the only oyster farm in town. Its current owner, Larry Qualman, took over the business in 1962 and is an oyster farming veteran. Through the pictures (below), you get a sense of Larry’s fondness for oyster farming and the hard work that goes into it.
For those who do not know, most oysters are not harvested from the wild (which I thought…clueless Willamette Valley girl right here!) Oysters are actually grown from seeds. These seeds are created from larvae oysters that attach to oyster shells. In the past, Qualman oysters used to buy their seeds from Miyage, Japan. However, now they are able produce their own.
When the seeds are ready, they are set on top of the stake, in a small groove attached by wires. The stakes are then planted up the South Slough where it takes about 24-30 months to grow the oyster. There is no particular “oyster season” as they can be grown all year round. Afterward, the oysters are harvested and brought back to the facility. There, his staff will separate and shuck them. Qualman oysters are unique in that they are all hand grown, handpicked and local. Since the oysters grow out in the South Slough sanctuary, they taste a bit different than oysters harvested from the bay. The water at the sanctuary is away from houses so the water is clean and pristine. Larry describes them as nice, sweet, and the best oysters out there.
When asked about what he likes most about oyster farming, it’s very simple, he likes getting up early at low tide, heading up the slough, watching the birds and checking on the oysters. It’s a simple life but one that contributes to the economic backbone of Charleston.
Matt (pictured above) opened up Fishermen’s Wharf in 2007 after buying it from the previous owner and his store has been one of the few local stores that provides fresh seafood right off the boat. Since a lot of seafood is usually trucked out of the local community, his store is a great outlet for local fishermen to sell their product and for people to get locally sourced seafood. In addition to fresh seafood, Fishermen’s Wharf also stocks specialty foods and snacks from places such as Italy, Spain, Portugal and more. The staff provides tours of the Charleston Marina and there’s a picnic area where people can enjoy the marina scene.
What is most important to Matt though is not the seafood but the experience that customers get when they go to Fishermen’s wharf. It’s the experience of going down to the docks and picking out fresh seafood that came straight from the commercial fishing boats in the Charleston Marina. Some lucky customers might even get a visit from Charleston Marina’s own harbor seal, Flash.
Fishermen’s wharf also sees itself as an active part of contributing to the local community not only through its store but also through projects such as the America’s Best Communities grant. When asked about where he sees Fishermen’s Wharf in the future, he says “just right here.” Looks like tourists and the local community will have fresh and locally sourced seafood to look forward to for a long time.
The Charleston Crab Feed is coming up and we thought we'd give you an inside look on where the crabs on your plate this weekend come from! Yesterday, we got a glimpse on how crabs are processed and talked to three crabbers on what their lifestyle is like.
Pictured on the right is Tyler, the owner of The Harvester which he and his crew call the “Porsche” of crab boats. He’s been crabbing for 16 years and when asked about what it’s like, he says it’s a lot of getting up early and getting in late. He tells us the best spots for crabbing are usually at sandy spots, away from the rocks.
Burt (on the left) is also a crabber and went to high school with Tyler. They met at a wine festival in Elkton, reconnected and that’s when he got into crabbing. According to him “crabbing is where it’s at!” Burt likes crabbing because it’s pretty straightforward. “When you run 300 pots, it’s either good or bad. If it’s bad, you move somewhere else. There’s no indecisiveness to it.” It's the bread and butter of his family but during the off season, he is also involved in tuna, salmon and halibut fishing.
Crabbing however, does involve a lot of physical labor and hours without pay. For example, the gear takes about a month to get ready for the crabbing season. In addition, crabbing involves a lot of long hours. A good day to run 300 pots will be 12 hours if everything goes smoothly and that’s a good day.
A crabber at heart, Burt says that despite the long hours, crabbing is the best life and he wouldn’t trade it for any other job. In his words, “I love crabbing!”
Thank you to all the crabbers and fishermen out there who are a big part of our local economy! Don't forget to get crackin' this weekend at the Charleston Crab Feed!