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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Jan. 7, 2016)
3A THE DAILY ASTORIAN • THURSDAY, JANUARY 7, 2016 Downtown trash collection goes artistic in Seaside New garbage receptacles to include decorated doors By KATHERINE LACAZE EO Media Group SEASIDE — These trash cans almost look too good for trash. Artistically decorated receptacles are the newest effort by the Seaside Public Works Department to make downtown cleaner and more attractive. The project should wind up in the spring, when 43 new receptacles are installed on Broadway and those cur- rently on the street get ro- tated elsewhere downtown, bringing the total to about 250 receptacles, Public Works Director Dale Mc- Dowell said. McDowell is gathering ideas for how to make the garbage receptacles more visually appealing. At the weekly Seaside Downtown Development Association meeting last week, Execu- tive Director Tita Montero shared photos of examples for the style of art that could be used. The downtown associ- ation is partnering on the project and donated $1,500 to purchase additional col- lection cans for the inside of the receptacles so the cans can be removed and washed more frequently, Montero said. Each new receptacle will cost about $650 apiece, or closer to $800 apiece includ- ing shipping and handling, McDowell said. Adjacent ash urns, under consider- ation, would cost an addi- tional $129. The downtown associa- tion has discussed the need for more garbage receptacles on several occasions during the past few years. “We all know that regular trash removal and keeping the containers as clean as possible are also major fac- tors influencing the opinion that residents and visitors have about our downtown,” Montero said. McDowell said City Manager Mark Winstanley, who personally picks up trash downtown, also recog- nized the need and approved the project. Especially on busy days during the summer, the downtown trash cans tend to fill — and overflow — quicker than they are emp- tied by the Public Works De- partment. “We get so busy in the ‘For a garbage can, they look really doggone good.’ Dale McDowell Seaside Public Works director Katherine Lacaze/EO Media Group The Seaside Public Works Department provided the Seaside Downtown Development Association with a few samples of potential artwork styles to be used for the new gar- bage receptacles to be placed on Broadway in the spring. summertime,” McDowell said. “The crew has a hard time keeping up because there are so many people.” It has been several years since the downtown area got more trash cans. McDowell hopes, by adding more re- ceptacles, they will not fill as quickly and people will be more inclined to throw away their garbage rather than lit- tering. While researching a good model, McDowell consid- ered a few important aspects of the receptacles: they need to have side doors for remov- ing trash, to prevent injuries from city employees pulling full, heavy trash bags out vertically; the doors must be lockable and have a finish for a long life; and the exter- nal parts of the receptacles must be made of cement so they can be power-washed. The model selected, man- ufactured by Gilmore-Kram- er, has a life expectancy of about 10 years and the finish should last about three years. The artwork could be painted on the doors by students or other commu- nity members or it could be vinyl decals, which are easy to clean and can be re- placed. “No two have to be the same,” McDowell said. He still is taking input on the art aspect, but the depart- ment will not use advertise- ments. The new receptacles will be put along Broadway, “because we want the art- work there,” McDowell said, and the others will be moved to different locations down- town. “We’ll kind of rotate our stock a little bit,” he said. Once the department gauges the public response to the new look, McDow- ell can decide if they will continue the trend of using artwork to spruce up down- town. “We’re just trying to step it up a little bit,” he said. He likes the samples he has re- searched so far. “For a gar- bage can, they look really doggone good.” He wants everyone on the same page before ordering the receptacles, but he plans to get them installed before spring break. Montero said the associ- ation looks forward “to the culmination of this goal.” The Healthy Hub to lead community in Sugar Detox Challenge Business owner spurs wellness effort By KATHERINE LACAZE EO Media Group SEASIDE — Jenn Viss- er, owner of The Healthy Hub, is inviting the commu- nity to join her in the second annual 10-day Sugar Detox Challenge to kick off the year by stabilizing blood sugar levels and augment- ing health consciousness. The 10-day challenge will start Monday, and it is not too late to sign up to take part in the free commu- nity event. The Healthy Hub, a wellness and massage cen- ter, opened last January and Visser organized the first community detox that month. More than 250 peo- ple participated. “Sugar is a hot topic right now, and our commu- nity is reaching and yearn- ing for more information on the subject,” Visser said. The detox will start with a kick-off community din- ner from 6:30 to 7:30 p.m. at the Bob Chisholm Com- munity Center. The cost is $10 per person and it is open to all participants. Sharing the first dinner is a fun way to create camara- derie and solidarity, Visser said. “It’s really inspiring to see the community striving to get healthier together,” she said. Daily encouragement The closer the partic- ipants follow the detox guide, the sooner their bod- ies will respond. Through- out the 10-day challenge, Visser will send daily emails with encouragement, reci- pes, tips and links to studies and online information. “I think everyone gets something from the detox,” Visser said. After the challenge is over, she hopes people stick to the guidelines for about 80 percent of their diet, allowing for roughly 20 percent of indulgence. However, it depends on the individual and what their personal level of health and sugar addiction is. Visser started changing Katherine Lacaze/EO Media Group Jennifer Visser, owner and founder of The Healthy Hub in Seaside, is leading the second her eating habits about four years ago as a response to annual 10-day Community Sugar Detox Challenge. chronic back pain. She con- “Becoming a conscious UH¿QHG FDUERK\GUDWHV VXFK sidered herself a healthy Reset taste buds She has personally done eater can last a lifetime and as bagels, bread, granola, eater, but she based it on several detoxes, and led cause a cascade of health oatmeal, pasta and popcorn; the average American diet, starchy vegetables, such as and “when you’re talking them for others accompa- benefits,” Visser said. She has produced a list potatoes, yams, beets and about the American diet, nied by cooking and nutri- tion classes through The of what foods and in what corn; fruits such as banan- going with the flow gets Healthy Hub. She sees a amounts fall within the as, mangoes, pineapples and you in trouble,” she said. sugar detox as a chance for guidelines of the sugar detox. dried fruits; sweeteners, such She started sticking to a diet as honey, agave, juice, sug- based on a Paleo format — people to reset their taste DU DQG DUWL¿FLDO VZHHWHQHUV which consists mainly of buds and readjust their con- ‘Yes Foods’ ceptions of what is sweet. The “Yes Foods” include dairy products, such as yo- fresh, unprocessed meat, Those who have grown ac- proteins, such as meat and gurt, milk and cheese; grains fish, vegetables and certain customed to consuming lots eggs, and vegetables, ex- and legumes; certain fats and fruit, or items presumed to of processed sugars, over- cept starchy vegetables, in oils, such as margarine, pea- have been eaten by humans stimulating their taste buds, unlimited amounts; limited nuts and peanut butter and in earlier centuries. Within a few days, she might not recognize the nat- fruits, such as green ap- FDQROD FRUQ VDIÀRZHU DQG felt a different physically ural and more subtle sweet- ples, grapefruit, lemons and vegetables oils; and alcohol. ness of carrots or snap peas. limes; beverages such as Besides stabilizing blood water, herbal teas and lim- sugar levels, the detox also ited amounts of black coffee will help people pay more and espresso; and fats and attention to what they’re oils from “clean sources,” Alder and Maple Saw Logs & Standing Timber consuming, to read labels such as olives, coconuts, and to learn different terms nuts and avocados. N orth w es t H a rdw oods • Lon gview , W A for sugar. The “No Foods” include Contact: Steve Axtell • 360-430-0885 or John Anderson • 360-269-2500 W A NTED and cognitively. “I was hooked right then and there,” she said. “The more I learned, the more I felt a responsibility to share this information.” Next level Not everyone may expe- rience results so swiftly, but Visser believes many are accustomed to their current level of “feeling well,” ac- cepting that as the pinnacle and not knowing what their next level could be if they made changes to their diet or other aspects of wellness. “There are so many other layers of feeling better,” she said. Visser selected 10 days as the length of the chal- lenge because she believes that “is enough time for (people) to understand who they are and how they function.” Participants can personally decide what to with the information from there. Spaghetti D inner Friday Jan. 8 th 4 pm ‘til gone $7 .00 6PM “K araok e D ave” ASTORIA AMERICAN LEGION Cla t sop Post 12 1132 Exchange Street 325-5771 JOIN NAMI CLATSOP A reception to celebrate the 50th wedding anniversary of B OB & G ERRY S WENSON will be held on Saturday, January 9th, 2016 from 2 to 6pm at the Astoria Elk’s Ballroom, 453 11th Street Old school chums, past co-workers, Gerry’s former math students, neighbors and friends are invited to come share food, drink, and reminisce. No gifts please. MEETS EVERY SECOND TUESDAY OF THE MONTH JANUARY 12 at 7 PM CHRISTINE AND MICHAEL CROWE OF CHOICES COUNSELING Will give a presentation on mental and behavioral health issues due to brain disease Please join us at the Seafood Center in Astoria 2001 E Marine Drive. Check out our Facebook Page
