Illinois Valley News, Cave Junction, OR 97523 November 6, 2002
Class for loafers
planned Nov. 14
“Bread-Making 101” is
scheduled for Thursday, Nov.
14 from 1 to 3 p.m. in the Ore-
gon State University Exten-
sion Auditorium, 215
Ringuette St. in Grants Pass.
There is a $10 fee per in-
dividual. Phone (541) 476-
6613 for required preregistra-
tion. Class size is limited to 20
persons.
The class is an introduc-
tion on how to make basic
yeast bread, developed for
those with little or no experi-
ence making bread by hand.
Only four ingredients (flour,
water, yeast and salt) combine
to produce “the ultimate com-
fort food.”
Salmon hikes
for spawning
set Saturday
Wyden pleased with efforts
to protect Ore. vote-by-mail
LORNA BYRNE TOP STUDENTS - Students of the month for October were honored at Lorna
Byrne Middle School for scholastic and extracurricular activities. (From left) Kathryn Baker,
7th grade; Megan Riley, 8th grade; Drake Pernicka, 7th grade; Chris Jack, 8th grade; Kevin
Snook, and Sara Froemke, both 6th grade.
(Photo by Britt Fairchild)
Several streamside hikes
to try to locate spawning Chi-
nook salmon will be led on
Saturday, Nov. 9 from 1 to 5
p.m. by Rich Nawa, an ecolo-
gist.
Hikers should bring water
and snacks, and meet at I.V.
Visitor Center at 1 p.m.
Participants also should be
prepared to walk up to one
mile. They should bring hik-
ing boots, rain gear and Polar-
oid glasses. This trip is wheel-
chair accessible.
Salmon are moving up
Illinois River, and it is hoped
that with luck and some rain,
participants will be able to see
salmon leaping up waterfalls.
Nawa also will explain the life
cycle of salmon and their
habitat needs.
For more information
phone (541) 472-9627; or
Siskiyou Project, 592-4459.
Plant pest talk
in GP Nov. 13
A free presentation on
“Garden Symphylans” is
scheduled for Wednesday,
Nov. 13 from 1 to 3 p.m. at
the Oregon State University
Extension Auditorium, 215
Ringuette St., Grants Pass.
Many produce growers
are unaware of these little-
seen “cousins” of the centi-
pede. Symphylans feed on
germinating vegetable seeds,
roots and plant parts in contact
with the soil. They stunt older
plants by poking numerous,
small, shallow holes in root
crops.
Symphylans also eat fine
root hairs, thereby interfering
with water and nutrient ab-
sorption.
Surviving plants produce
poorly, are more susceptible
to disease; mature unevenly;
and are smaller than healthy
plants.
Page 7
U.S. Sen. Ron Wyden (D-
Ore.) hailed the Senate’s 92-2
passage of the conference re-
port on election reform, legis-
lation that includes protections
for Oregon’s successful vote-
by-mail system.
The House has passed the
Help America Vote Act of
2002. The bill, which now
goes to the White House for
the president’s final approval,
gives voters who register by
mail additional options to ver-
ify their identities, thereby
deterring fraud without plac-
ing restrictive “photo ID” re-
quirements on first-time vot-
ers in Oregon.
Wyden fought the original
photo ID provision in the bill;
as it excluded Oregon’s
“proven and effective system
of signature authentication,”
in which voters submit with
their ballots a signature or per-
sonal mark that can be
matched to a signature or
mark on file with state or local
election officials.
“My primary concern
throughout this debate has
been preserving Oregon’s sys-
tem, which has improved
voter participation while
maintaining a high degree of
reliability,” said Wyden.
“The final bill,” he said,
“preserves Oregon’s vote-by-
mail system , and also puts in
place tough new provisions to
fight fraud nationwide at the
time of registration, instead of
overly burdening first-time
voters going to the polls or
mailing in their ballots.”
In Memory of Edna Hoskins
Perhaps you sent a lovely card or sat quietly in a chair,
Perhaps you sent a floral piece, if so we saw it there.
Perhaps you brought some food our way
and helped us through the day, perhaps you spoke
the kindest words that any friend could say.
Perhaps you were not there at all
but kept us in your heart.
Whatever you did to console our grief,
we thank you so much for your part.
From the Family & Friends of Edna Hoskins
GOLF COURSE WATER - Installation of a 3,000-foot water line at Illinois Valley Golf Course
began late last month. The overall project to help supply water for the course will take ap-
proximately a month. With a shovel is Bob Hurt and picking along to help is Marv Ahlers.
(Photo by Britt Fairchild)
Even moored boats need permits; tickets
can be issued violators, says marine board
Boats with expired decals
moored in state waters may be
ticketed beginning this month.
The Oregon State Marine
Board adopted a rule clarifica-
tion during a meeting in Hood
River last month. The board
also eliminated thrust limits
on certain lakes for electric
boat motors and approved
funding for several facility
projects.
“The rule regarding ex-
pired boat registrations was
clarified by the board to help
marine patrol officers do their
job more effectively,” said
Marine Board Director Paul
Donheffner. “In some public
moorages, 20 percent or more
of the boats have expired reg-
istrations.
“These boats are using
state resources, but the defini-
tion of ‘in use’ was ambigu-
ous. This clarification states
that a boat in the water must
have a current registration.”
Donheffner noted that this
is a narrow change affecting
only registration and titling.
In Oregon, all boats with
motors, and sailboats 12 feet
and longer, must be registered
when in the water. The cost to
register a boat varies from $15
to $30 or more every two
years depending on size.
“For most people we’re
talking $10 to $20 per year --
far less than they’re likely
paying in moorage fees,” said
Donheffner. “But these regis-
tration fees are used to pro-
vide law enforcement and to
build and maintain floats,
ramps, restrooms and other
public boating facilities.
“We need to be sure that
people using these resources
are paying their way.”
Winter Hours
Tuesday - Sunday
11:30 a.m. to 8 p.m.
(Closed Monday)
Take-Outs: U-Bet!
Restaurant
592-6434
or Lounge
592-4984
333 Redwood Hwy.
Cave Junction
Stevereno’s Family Restaurant
and Lounge
Our
New York Steak & Fries
SPECIAL
is back
Wednesday & Thursday
nights only!
4:30 to 7:30 p.m.
$8.95
(includes 12 oz. New York Steak
(avg.), fries, green salad & garlic toast)
For limited time only!
(Behind Century 21)