For hundreds of years, Coos tribal ancestors traveled between their bayside villages and hunting and foraging grounds on a trail from present-day North Bend to Empire.

In the 1850s, Charles Merchant refused to sell alcohol in his North Bend store, so thirsty loggers, mill hands and shipyard workers followed the same route to saloons and entertainment.

In July, a collaboration between the Coos Historical & Maritime Museum and numerous volunteers and agencies created the Sawmill & Tribal Trail.

The 5.6-mile route follows trails and city streets. Thirty-five points of interest are marked with posts bearing a saw-blade logo and a number. A brochure briefly describes the point of interest at each number. Some points explain native uses of plants at that spot; others tell the history of a building. One marks the spot of a notorious armed robbery.

Soon, QR codes on the posts will let smartphone users access detailed information about each point.
At an inaugural hike July 17, Coos Bay City Councilor Jennifer Groth, vice president of the museum’s board of trustees, said the museum hopes to use the trail for a lot of teaching opportunities.
‘Learning about history is more fun outside the building,” she said.
Brochures with the trail map and points of interest are available at the Coos Historical & Maritime Museum and the Coos Bay Visitor Center.

By Gail Elber
Special to The World

Mark Bedard has quite a history with Forest Hills Country Club in Reedsport. His family became charter members in 1964 – he was 6 at the time – and he’s been a member ever since.

The course was built by International Paper and opened in spring 1965.
So when did Mark play his first round there?

‘We were playing out there before it opened,” Bedard said, explaining that the course was ready in the fall, but didn’t officially open until spring. ‘We snuck out there. I was going out with my dad when we weren’t supposed to.”

Bedard played all four seasons when he was at Reedsport High School, his teams finished state runnerups three times. His younger brothers, Kerry, Kelly and Benjamin also played on those teams.

He still plays in Forest Hills tournaments.
So to say that Bedard has spent a good portion of his life at Forest Hills would be an understatement.

‘I’ve played a lot of golf out there in a lot of years.”

The Bedards also have owned restaurants in Reedsport and Winchester Bay for the past dozen years. First Bedrock’s and then Bedrock’s On The Bay.

This spring, he finally broke down and he and his wife, Karen, decided to run the restaurant and lounge at the pristine 9-hole golf course. He’s had his chances in the past.

‘I’ve resisted working out there because that’s where I go to relax,” he said.

The restaurant had gone through several leaseholders in recent years before Bedard decided enough was enough.

‘After years of watching (others try),” he said. ‘We decided to take over and try to give it some stability.”

He knows that taking over the The Club in a trying economy will not be easy.

‘Things are so different in this area. We lost so many manufacturing jobs. We used to have 1,400 in Reedsport and Gardiner alone. It used to be a kid could get out of high school and find a good paying job.

‘Every one of those jobs are gone.”

The Club is Reedsport’s lone fine-dining establishment.

‘What we see is hopefully being able to manage it, break even and keep that service open to the public.”

He’s excited about the possibilities.

‘On the food side, we have a good chef that we’ve hired, and a menu that fits our clientele. We have a lot of seniors in the area, and they can come out and eat for under $10.

‘We have a pretty diverse menu.”

It’s hard to believe that Bedard is even more invested in Forest Hills than he has been in the past.

‘Golf’s been a big part of our family for a lot of years. It’s an interesting deal to be out there (running the restaurant). It still feels surreal.”

The Club, which has been bustling this summer, goes to its winter schedule starting Oct. 1. The lounge will be open 10 a.m. to 10 p.m., lunch will be served Tuesday through Saturday from 11 a.m. to 3 p.m. and dinner will be Friday and Saturday night from 5 to 8 p.m.

By Ron Jackimowicz
The World

Photos by Carol Sanders

‘It’s paradise,” said head chef Travis Crutchfield.

The lodge is owned and operated by descendants of Marcellus Lucas and his wife, Sadie, who first the property. Donna Bosman, 84, granddaughter of Marcellus and Sadie Lucas, remembers growing up at the lodge. She spends much of the summer there.

‘It feels comfortable here, like going home,” she said.

The property began as a cattle ranch in the late 19th century. Then weary miners and other Rogue River travelers began stopping for meals and a place to sleep. The ranch evolved into the Agness Hotel.

With the development of roads and the rising popularity of sport fishing, the hotel became the Lucas Lodge, an informal, peaceful place to spend a few days fishing, relaxing, recharging, and enjoying delicious food. In the 1960s it became a stop on the jet boat trips up the Rogue River.

Today the staff serves as many as to 100 meals a day to river travelers and lodge guests during the peak summer season, July 1 to Labor Day. The house specialty is a cast-iron pan-fried country chicken dinner, with whipped potatoes, coleslaw, seasoned cucumbers, garden fresh vegetables in season, biscuits with jam, and dessert.

‘All our food is prepared on the premises from scratch, using family recipes,” said Linda Northup, who married into the fifth generation of Lucas descendants. She manages day-to-day operations at the lodge.

‘We are fortunate to have roots here going back seven generations, and take great pride in preserving this place for our descendants as well as our guests,” Northup explained. ‘Our guest book shows that many visitors over the years came here as children themselves, then returned as teenagers and later as adults with their children.”

Guest accommodations include cooking cabins, non-cooking cabins and lodge rooms. Up to four meals a day are served. The entrees are varied, (cook’s choice) and include prime rib, tri-tip, genuine smoked barbecue pork ribs, fish, steak and other family favorites.

The lodge season begins in April and lasts into late October. The pace is relaxed, the setting beautiful.

Carol Sanders is a freelance writer. She can be reached at dmsanders@earthlink.net.

By Carol Sanders
Special to The World

Photo by Geneva Miller

Built above the high-water mark, the Port Orford dock is one of the country’s few dolly docks. Industrial cranes lift boats in and out of the water to minimize the hard knocks delivered by the waves. Forty commercial fishing boats dock on-site full time, and port manager Gary Anderson estimated the port conducts 3,500 commercial lifts per year.

The first port district was established in Port Orford in 1919, but the present dock was completed just 10 years ago.

The Port of Port Orford sits between Coast Guard Hill and Fort Point, in one of the most dramatic coastal vistas on the West Coast, rocky reefs support a thriving array of marine life.

‘The fishing here is probably the best in the state because of the rocks,” Anderson said.

Mark Lottis of Five Star Charters said the rocky habitat, combined with a comparatively small fishing fleet, makes Port Orford an ideal destination for commercial and recreational bottom fishing. Out on the water, Lottis and his customers enjoy watching all manner of marine life, including seals, whales, puffins, murres and harlequin ducks.

Under the water, kelp forests grow as lush as timber on land.
‘The plant life is so beautiful here. The colors are just amazing,” said diver and underwater photographer Claudia Fowler. Fowler has been diving recreationally for years, and said she prefers Port Orford’s reefs and kelp forests to any of the many Pacific sites she has explored.

Landlubbers also can enjoy a day at the docks, watching boats launch or bring in a live catch. After docking, fishermen transfer the fish to saltwater storage tanks.

The majority of the catch is shipped live to markets in the California Bay Area. But locals can sample local seafood at restaurants in Port Orford.

The Port of Port Orford is located at 300 Dock Road, off U.S. Highway 101 South. Visit portofportorford.com for docking and lift requirements. Visit 5starcharters.com for information about charter fishing.

By Geneva Miller
Special to The World
Geneva Miller is a freelance writer. She can be reached at migelyn@aol.com.

Photo by Rockne Andrew Roll

Max Douk, the owner of Mamma Mia, has joined forces with Pit Master Mike Reaves and the pair are putting together meals that are quickly gaining in popularity.

With Reaves barbecue specialties, Mamma Mia recently reopened for lunch and Douk (pronounced Duke) said it has been a success and is growing.

‘Every day, we’re serving four to six more lunches,” he said. ‘It looks like people like it.”

The new lunch menu includes old standbys like manicotti and tortellini Angelo, but also includes a pair of pulled pork sandwiches and a brisket sandwich. There’s also a Pit Master Combo plate that includes pulled pork, brisket and tri-tip.

‘They’re coming for the sandwiches,” Douk said. ‘We sell about 60 percent barbecue and 40 percent Italian at lunch time.”

Douk knows that time is of the essence at lunchtime and said Mamma Mia specializes in getting your order to the table.

‘At lunch, you order it and we have it (to the table) in 10 minutes,” he said. ‘Also, they can call ahead and we’ll have it ready.”

The barbecue is also making its way into Douks dinner menu. They now offer a penne pasta tri-tip that is becoming quite popular.

‘This table ordered six of them,” Douk said motioning to the party of 10 which he had just cooked dinner for.

The Italian-barbecue combination has even been introduced into Mamma Mia’s catering services.

‘Now when people come to me for catering, I can offer meats,” Douk said. ‘People like the idea and mix the two.”

Douk said his full-service catering is all-inclusive (linens, silverware, plates, etc.) and starts at $10 per person.

After years in the restaurant business, Douk had ‘retired’ and moved to the Bay Area. He then decided to open Mamma Mia for his son, Bruno, who was a recent culinary school graduate. Douk would fill in back in the kitchen on Bruno’s day off and work the front of the restaurant the rest of the time.

Bruno got married and moved to Las Vegas, and Douk found himself back in the kitchen full time.

So what dishes does Douk consider his specialties?

‘Well, the eggplant Parmesan and the tortellini Angelo. My ciopino is to die for and the osso bucco. The manicotti is a big seller and you can choose from the cream sauce or the tomato sauce.”

So how about that retirement?

‘I can’t retire,” Douk said. ‘I like to work. I like to create here in the restaurant.”

His newest creation seems to be working out just fine.

Mamma Mia is open from 11 a.m. to 3 p.m. for lunch and 4 p.m. to 9 p.m. for dinner. Lunch is served Monday through Friday. Dinner is served Monday through Saturday. The restaurant is closed on Sunday.

By Ron Jackimowicz
The World

Photo by Beth Burback

Five days a week, Theresa Bolch cruises the sand roads of the spit, educating the public about recreational opportunities and use restrictions of this long lick of land.

About five miles long and one mile wide, the spit forms the western rim of Coos Bay. Its sand dunes, forest, marsh and beach are home to many animals and plants, such as deer, foxes, raccoons, osprey, shore pines, beach grass, and at least two endangered species, the Western snowy plover and the pink sand verbena.

Bloch is a biological science technician for the Bureau of Land Management, one of several agencies with jurisdiction on the North Spit. Traveling the North Spit in her 4-wheel-drive vehicle, Bolch is the face of BLM, treating visitors with dignity as she listens to their concerns.

Her welcoming friendliness makes the public receptive to the BLM message of enjoying a pleasant, safe recreational experience while respecting the fragile species that inhabit this wedge of wild beauty.

Bolch recently met a husband and wife at the entrance to the spit.

“Hi, how are you? Have you been here before?”

No, they answered.

“Then you’ll want a map.”

She retrieved one from her vehicle.

“The ocean beach is closed to motorized vehicles,” she said. ‘But there are 12 miles of sand roads you can ride on.”

She indicated the areas, then gave the visitors the detailed map, which she helped produce. At first the couple was stand-offish. But by the end of the conversation, they were laughing, at ease with Bolch and her message.

Back in her vehicle, Bolch logged the contact.

In the summer, she sometimes speaks with as many as 200 people in a day, running up a total of 45,000 visitor contacts during the nine years she has traveled the North Spit.

Next, she stopped at the bay beach site where about 30 people were camped. A young man greeted her, telling her how the group visits the spit yearly. She asked if they needed trash bags and gave them her card.

“If you have problems, give me a call,” she said. ‘Thank you for reading and obeying the signs.”

She logged the contact.

BLM follows a policy of separating user groups as a way to keep all visitors safe. Each group has its specified area of the spit: 12 miles of sand roads around the perimeter for motorized vehicles, 12 miles of interior trails for hikers and horseback riders.

After several more contacts, Bolch arrived at the beach near the jetty, where she checked the ropes and signs marking the restricted area, the summer home of the Western snowy plovers. The BLM is under federal mandate to protect the tiny shore birds that breed along the ‘wrack line,” where high tides deposit seaweed and other flotsam. Their habitat encroached upon, their numbers were nearing extinction until a federal program to safeguard their breeding area was enacted.

From March 15 until Sept. 15, the dry sand area of the North Spit ocean beach is closed to all entry, and the wet sand area is closed to motorized vehicles. Violating this restriction risks a $300 federal fine.

The sand roads can be a driving hazard. Bolch and her BLM colleagues carry shovels and plywood to help dig out sand-mired vehicles.

“We want visitors to have a good time, to respect the environment, and have a safe recreational experience,” she said. ‘Birdwatchers, ATVers, boaters, hikers, horseback riders, all are welcome here.”

By Carol Sanders
Special to The World

Photo by R.J. Guyer

Many enjoy the swift cascading waters of the Pistol and Elk Rivers. But the Rogue River has earned a reputation for its world-class whitewater.

Rain and snowmelt feed the rapidly descending water that flows out from the Coast Range toward the ocean. Rocks and boulders churn the bone-chilling waters. The resulting rapids burst on impact, serving up anything from a cool spray to an all-out drenching.

Fog often shrouds the coastline, making mornings cooler near the ocean. Further inland, clouds give way to sunshine and warmer temperatures.

Rafter Ann Caldwell from Roseburg recalls, ‘It was chilly when we left at 10 a.m., but by noon it was hot and we were ready for the rapids.”

More than 35,000 acres were designated by Congress as the Rogue Wilderness Area. Here the Rogue River narrows as the orientation becomes more vertical. Steep walls begin to close in as you enter the scenic canyon. In the distance you see the rippling water as the mighty Rogue prepares to unleash its power.

The cascading waters toss and dump you. Your craft collides with chopping waves as the currents tug from all directions.

It’s not all about rapids, though. Many sections of the river let you float serenely and enjoy the area’s diverse wildlife. The river basin has been called ‘the floating zoo,” with frequent sightings of osprey, bald eagles, salmon, deer and even the occasional black bear.

Jet boat tours leave from Gold Beach for those seeking to enjoy a comfortable guided tour. Outfitters also offer guided whitewater trips from half a day to extended overnight trips. They supply not only the rafts, kayaks and camping gear, but also meals.

The Bureau of Land Management offers permits for experienced paddlers who want to brave the mighty Rogue’s punishment on their own terms.

‘I have rafted and kayaked rivers throughout the U.S. and Canada, including the Colorado,” Caldwell said. ‘The Rogue is in a class of its own. Although I’m an excellent swimmer, I would not attempt the Rogue on my own. I only go with experienced guides. It actually makes the trips more enjoyable to leave the navigating to them.”

Whether you are just looking to cool off from the summer heat or seeking an adventure of a lifetime, the wild and scenic Rogue River has something for everyone.

By R.J. Guyer
Special to The World
R.J. Guyer is a freelance writer. He can be reached at renadvent12@hotmail.com.

Jerry’s Rogue River Jet Boats was established in 1958 as the original operation with jet boat tours. Those two companies have merged to become Jerry’s Rogue Jets.

Hop aboard, but not without a life jacket and sunscreen. Get ready to grab your seat and grin. But beware, you could get wet with a little spray from another passing boat.

The boats offer exciting whitewater trips into the Rogue Wilderness and make stops at lodges along the way where the option of a meal is provided.

Jerry’s Rogue Jets offers jet boat trips.
Call 1-800-451-3645
29985 Harbor Way
Gold Beach
www.roguejets.com

Managed by the U.S. Fish and Wildlife Service, the Bandon Marsh NWR was established in 1983. It includes areas set aside to provide habitat for shorebirds, waterfowl, salmon and other estuarine-dependent species.

The refuge is divided into two units. The Bandon Marsh Unit includes approximately 300 acres of tidally influenced estuary west of U.S. Highway 101, near the mouth of the Coquille River. Access and parking are available at an overlook on the west side of Riverside Drive. It includes an accessible boardwalk and deck, a bench and a stairway leading to the marsh.

Marsh visitors enjoy photography, hunting, fishing, clamming, birdwatching, educational activities and more.

An accessible observation deck allows the public to view the north end of the refuge. To visit the overlook, turn east onto North Bank Lane just north of Bullards Bridge, which is located about two miles north of Bandon on U.S. Highway 101.

Coquille Point and its associated rocks, reefs and islands, located at the west end of Bandon’s 11th Street Southwest, is part of the Oregon Islands National Wildlife Refuge, which encompasses nearly 2,000 rocky islands along the coast. Birders watch rocks in spring and early summer for breeding puffins, gulls, cormorants and murres.

Photo by R.J. Guyer

Tahkenitch Lake & Coastal Diversity

Hiking the Tahkenitch Dunes/Three Mile Loop trail is like walking through a topography classroom. This 6.5-mile trails showcases the amazing diversity of the geography and wildlife along the Oregon Coast, winding through forests, over dunes and along a secluded section of beach.

The hike begins and ends at the parking lot near the Tahkenitch Campground, located on the west side of Highway 101. It’s approximately 7.5 miles north of Reedsport, or 12.5 miles south of Florence.

The well-defined trail begins through a thick carpet of underbrush. In a quick quarter-mile, you come to the loop junction. Veer left to take a clockwise loop.

In spring and early summer, rhododendrons explode with a kaleidoscope of colorful flowers. This brilliant display blends wonderfully with the seemingly endless deep green ferns along the trail.

Later in the season, huckleberry and serviceberry bushes offer a beauty of their own. Birds flit from tree to tree: woodpeckers, warblers and even hummingbirds.

A bench sits next to the overlook of Elbow Lake as conifers begin forming an umbrella from the sun. The trail meanders around drainages and upward along a short ridge.

You’ll hear waves crashing and then glimpse the beach through gaps in the trees. The trees open up as the ridge transitions into sand dunes.

In the distance you can spot the small freshwater Three Mile Lake to the south, in contrast to the saltwater of the ocean.

Photo by R.J. Guyer

You can turn around here and retrace your steps, or take a one-mile stroll along the beach, keeping an eye open for a brown sign displaying a hiker insignia. This marks the returning trail.

Leaving the beach, orange trail markers hang from the trees as the trail weaves toward an enclosed area for the Western Snowy Plover.  This small plover was listed as a threatened species in 1993.

This habitat area is one of several set aside for the shorebird to nest as part of a federal recovery plan. If you wait quietly, you might get a good look or picture of these rare and beautiful birds.

The trip back is over a shorter stretch of trail. Follow the signs and blue-banded posts over the dunes as you transition back to forest.  Soon, the sounds of highway traffic will thrust you back into reality.

By R.J. Guyer
Special to The World
R.J. Guyer is a freelance writer. He can reached at renadvent12@hotmail.com.