Appeal tribune. (Silverton, Or.) 1999-current, July 07, 2021, Page 2, Image 2

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Address: P.O. Box 13009, Salem, OR 97309
Phone: 503-399-6773
Fax: 503-399-6706
Web site:
News Director
Don Currie
The Covanta Marion municipal waste incinerator facility in Brooks. DAVID DAVIS
Continued from Page 1A
part of a coalition of 14 organizations,
called Clean Air Now, advocating for the
county to stop burning garbage.
County Commissioner Kevin Camer-
on said the incinerator provides an im-
portant service to companies like Nike
and Nordstrom that have zero-waste
“We all know why they don’t want to
go to landfills,” Cameron said. “That’s
one of the reasons we support the
waste-to-energy facility.”
As for trucking waste long distances,
he said, that’s just typical practice in the
waste management industry.
The county’s other two elected com-
missioners, Colm Willis and Danielle
Bethell, did not respond to interview re-
Covanta officials said the waste helps
pay for the facility’s operation and
maintenance. Without it, fees would be
higher for the county’s waste haulers,
Regan said. Those fees impact customer
garbage rates.
“The facility is a very important re-
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Classifieds: 4 p.m. Friday
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gional asset for waste that must be (in-
cinerated) for destruction,” he said.
“The supplemental waste program
also serves many businesses that do
not want to use landfills for sustaina-
bility and end-of-product-life liability
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Published every Wednesday by the Statesman Journal, P.O. Box 13009, Salem, OR 97309.
Decades of controversy
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Covanta Marion is Oregon’s only
municipal waste incinerator and, with
the exception of one in Spokane, the
only one in the Northwest.
It’s a subsidiary of New Jersey-
based Covanta Energy Corp., which
operates about 40 incinerators nation-
wide. Many of those incinerators offer
industrial, medical and hazardous
waste disposal services.
The Brooks facility burns about
176,000 tons of waste per year, gener-
ating up to 13 megawatts of energy.
That’s enough to power about 6,000
Neighbors and environmental
groups have long worried about the
composition of the materials burned
there. They say the state doesn’t re-
Send letters to the editor and news releases to
See BURNS, Page 3A
Meek fire at north Tahoe on June 9, 2021. PROVIDED/ NORTH TAHOE FIRE
Continued from Page 1A
During the summer, the metabolism
of the lake increases and organisms
that live in and on the lake thrive. But
with reduced light reaching the lake
due to the smoke and ash, the amount
of food available to the lake’s fish, birds
and other wildlife was altered.
“Humans breathe in and breathe
out. That’s metabolism. Lakes do the
same thing. In the summer they create
the base of the food web,” Chandra
said. “All of a sudden, smoke affects our
lungs the same way. We cough. We
can’t breathe. We were curious how a
lake’s breathing would stop when light
was turned off. The lake is breathing,
and the lake requires light.”
The smoke and ash fertilize the lake,
according to Sadro. This can cause al-
gae blooms that impact lake clarity,
drive fish deeper into the lakes and po-
tentially causing fish die-offs from a
lack of oxygen.
That could have implications for
mountain lakes as wildfires continue to
grow in size and frequency across the
“Connecting wildfire smoke impacts
to the water quality in aquatic ecosys-
tems is of urgent relevance as the fre-
quency and severity of fires increase in
California,” Sadro said.
At the time, 2018 was the largest
wildfire season on record for California,
when 1.9 million acres burned. Then, in
2020, a new record was set when near-
ly 4.4 million acres burned. A total of
10.1 million acres burned that year
across the United States.
“We’ve had drought in the past,
we’ve had fire in the past, but the in-
creases of fire in North America are go-
ing up. The California forests are really
brittle,” Chandra said. “We are all glob-
ally implicated in this issue.”
Amy Alonzo covers the outdoors, rec-
reation and environment for Nevada
and Lake Tahoe. Reach her at aalon- or (775) 741-8588.
Here’s how you can support ongoing
coverage and local journalism.
Smoky skies obscure Castle Lake. Scientists have sensors in the lake,
measuring anything they can – light, plankton, fish. PROVIDED BY UNIV ERSITY OF
Carly Blue Myers of Silverton puts together a charcuterie board and other
items, part of the activities involve d in her event catering business, The Blue
Continued from Page 1A
In the short time since, she has ca-
tered nine events and she is booked
every weekend for the summer — her
way of counting the business a suc-
cess. The hospitality focus is apparent
in some of her online marketing.
She urges clients to “Be a guest at
your own dinner party. By coming up
with your dream menu together, I can
come into your kitchen and make it a
reality while you mingle with your
Services include themed events
with names like “Romantic Garden
Party,” “Roaring ’20s,” and “A Night in
Istanbul,” interactive classes like pas-
ta making and sourdough bread mak-
ing, and catered celebrations such as
weddings, baby showers and anniver-
She has garnered good reviews for
her work in the short time she has
been in business. Comments are spe-
cific and complimentary: “It was a
high class dining experience in the
comfort of our own home,” is an exam-
The themed nights are some of her
favorites, she said, as it allows her to
showcase the knowledge she has
gained from her travels and introduce
others to exotic cuisines.
“I want you to feel like you are on a
candlelit rooftop in Tuscany or a bus-
tling cafe in Istanbul,” she says on her
website. That includes appropriate
music and other notes of place-specif-
ic ambiance.
She plans to expand her collection
of kitchen tools (such as a food proces-
sor and new knives) to make the time-
Carly Blue Myers of Silverton shows
off a charcuterie board, part of her
event catering business called The
intensive prep and organizational tasks
flow more smoothly, but is generally
happy with the way her nascent busi-
ness is maturing.
“I love the fresh, bold, exciting food of
the Middle East and the Mediterra-
nean,” she said, “and I love introducing
those flavors to people here who might
not have been able to travel, especially
during this pandemic.
“I want it to look good, I want it to
sound good, I want it to smell good and I
want it to taste good,” Myers said.
“It’s all about the senses.”
Freelance writer/photographer Geoff
Parks is based in Salem. Do you have Sil-
verton story ideas? Email him at geoff-