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Wildflower hike is Sunday

Posted: Wednesday, Apr 23rd, 2014
In celebration of Native Plant Appreciation week, the Native Plant Society of Oregon will host a wildflower hike east of Cape Perpetua on Sunday, at 11 a.m.
Interested individuals can meet at the Green Salmon Coffee Shop in Yachats at 10:30 a.m., or call Bruce at 541-765-3191 for further information. Participants should bring a sack lunch and appropriate hiking gear.
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Cetacean society founder to speak

Posted: Wednesday, Apr 23rd, 2014
rts and Sciences is presenting Joy Primrose, founder and president of the Oregon Chapter of the American Cetacean Society, on Tuesday, April 29, 6:30 p.m. at the Yachats Commons.
The Oregon coast has 12 different species of cetaceans, whales, dolphins and porpoises, that are either residents or migrate along the coast. Many of them can be seen from headlands and
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Understanding wood behavior is topic

Posted: Wednesday, Apr 23rd, 2014
Oregon State University Lincoln County Extension Service is offering a workshop for wood industry personnel, woodworkers, hobbyists or those just interested in learning more about wood behavior.
The class will be at the Lincoln County Extension Service Office, 29 SE 2nd Street, in Newport on May 3, from 9:30 a.m. to 12:30 p.m. The registration fee is $25 to
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Animal protein, IGF-1 and colon cancer

Posted: Wednesday, Apr 23rd, 2014
Most people are aware of the connections between red and processed meats and cancer, that there is convincing evidence that these dangerous foods are a cause of colon cancer. In addition, cooking any meat at high temperatures (for example, grilled or fried chicken) forms carcinogenic compounds such as heterocyclic amines, which contribute to cancer risk. However, animal foods
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Some whole grains are more whole than others

Posted: Wednesday, Apr 16th, 2014
The vast majority of the grain products eaten in the U.S. are refined. When whole grains are refined, for example into white flour or white rice, they are stripped of fiber and micronutrients, leaving behind a calorie-rich, nutrient-poor food.
A meta-analysis pooling the data from six previous studies has concluded that eating three servings (about 90 grams) of whole
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