Seattle’s Safe from Earthquakes

I bet you didn’t know that Seattle is safe from earthquakes. According to a University of North Carolina geologist Collier Cobb it is. He had this to say to a meeting of the Chamber of Commerce: “Other sections may suffer earthquakes, but Seattle, set in the deepest glacial drift yet discovered on this continent, has a shock absorber which makes the city immune from disaster from quakes.” Sadly he was wrong but then again, Dr. Cobb made his comment in October 1920.

Cobb arrived in Seattle after spending six weeks exploring the shorelines of Alaska and Puget Sound. In a his speech to the Chamber, he noted that Seattle’s “wonderful harbor, unmatched anywhere on this continent” had been carved out less than 2,000 years ago by glacial action. During this process, the ice generated 900 feet of glacial drift, which he defined as “the scrapings of the best top soil of other sections.” This glacial action was the “most recent on the face of the globe.” Because of the great depth of the drift, its shock absorbing quality meant that “there are no sharp faults, which can make for a serious seismic disturbance here…Seattle is secure for all time.”

We now know that Cobb was wrong on all accounts. The glacial ice and water flowing under it did carve out the region but that was roughly 16,500 years ago. We also know that three major faults zones affect Seattle. 1. The deep Benioff zone quakes, which moved in 1949, 1965, and 2001. 2. Cascadia Subduction, which last moved in January 1700, had a magnitude of more than 9.0, and generated a tsunami that hit Japan. 3. The Seattle Fault Zone, which last moved about 1,100 years ago and produced more than 20 feet of uplift. Oh well. It was a nice thought.

Seattle Times June 30, 1925
Seattle Times June 30, 1925

 

Doane’s Oyster Pan Roast

I am starting work on my chapter about shellfish for my Puget Sound book. This one will focus on Olympia oysters and geoducks. One of the first interesting discoveries was Doane’s Oyster House in Olympia, which Captain Woodbury Doane opened sometime in 1880. After his youth in Maine, he made it the west coast as part of that migration of ambitious hopefuls seeking gold, first in California then up the Fraser River in 1862.

After arriving in Olympia, he opened his oyster house and developed his legendary Oyster Pan Roast. Made with the local Olympia oysters, a sizable hunk of butter, ketchup, tabasco sauce, “old fashioned pepper sauce,” Worchestershire sauce, and salt. The concoction was then poured over toast, on a platter with pickles and coffee or beer. Cost was thirty-five cents. Long time Seattle Times writer, C.T. Conover called the dish “unquestionably the culinary masterpiece of that period (1880s to 1890s) on Puget Sound and to my mind it has not been rivaled by the works of French chefs of a later day.”

Curiously, one of the “most famous” recipes from New York is the oyster pan roast from the Grand Central Oyster Bar. According to one article, the recipe sounds like it was stolen from Olympia, with a few modifications. “The fortified clam juice is added to the pan with unsalted butter. After that comes to a boil, the oysters are added, and then rest of the stew ingredients: celery salt, Worcestershire sauce, paprika, Heinz chili sauce, and half and half.”

Doane died in Olympia in 1903, honored as one of the people who helped put Olympia and its oyster on the map, or at least on the dinner table.

From Seattle Times: October 1923
From Seattle Times: October 1923