Following our incredibly fun and inspiring Newport tour, The Blue Line, held on Saturday, Local Ocean Seafoods put on a delicious and unique Sunday Seafare Brunch.

The community really showed up on this one! A classic rainy winter day in Newport, Oregon couldn’t stop people from venturing between stops for “The Blue Line” - a self-guided tour around Newport’s working waterfronts, and the powerful connection between science and seafood that defines Oregon’s coast. Despite the steady drizzle, attendees ventured across the bay, to explore the people, research, and fisheries shaping a resilient coastal future.

Out of all the ocean trivias we’ve hosted, Marine Reserves Trivia Night, hosted by Oregon Department of Fish and Wildlife, Cape Perpetua Collaborative, and Friends of Otter Rock at The Wilds Taphouse & BBQ was one for the books!

Our Newport-based Women of the Water conference was an incredible reminder that while aquaculture is often viewed through the lens of technology and biology, at its heart, it is powered by people, and some really really incredible ones at that.

Seven local Oregon breweries crafting seaweed beers specifically for the February Winter Waters dining series, so we decided to get them all in the same bar so you can try them side by side.

A huge shoutout to Siletz Valley School’s culinary director Patrick Clarke and his students, who teamed up with the Local Ocean Seafoods culinary team for our Winter Waters dinner.

Sustainable seafood-centric restaurant Local Ocean Seafoods hosted 80 guests (yes, we packed the house!) for a seaweed-focused 5-course pre-fixe dinner with Local Ocean Executive Chef Enrique Sanchez-Rodriguez and guest chef Luis Cabanas, the former Executive Chef at Paley's Place.

Together with around 100 guests, we celebrated Oregon's delicious seafare and the talented, hard-working people that harvest it sustainably while exploring the Central Coast Food Web Yaquina Lab facility.