Image provided by: University of Oregon Libraries; Eugene, OR
About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (March 13, 2019)
COAST RIVER BUSINESS JOURNAL INSIDE DailyAstorian.com // WEDNESDAY, MARCH 13, 2019 146TH YEAR, NO. 182 ONE DOLLAR College hikes tuition another $3 Increase will take effect for the summer term By EDWARD STRATTON The Daily Astorian The Clatsop Community College Board voted Tuesday to hike tuition another $3 per credit to $105, effective summer term. The increase will translate to another $75,000 in revenue and help the college put forth a budget that maintains all ser- vice levels while accounting for increased operational costs, said Christopher Breit- meyer, the college president. The college board last hiked tuition $3 per credit at the beginning of this school year. Board members Esther Moberg, Andrea Mazzarella, Karen Burke and Anne Teaford-Cantor reluctantly signed on to the increase as a necessity. Tessa Scheller and Rosemary Baker-Monaghan voted against the increase in protest of how they said the state has abandoned its role in funding community colleges. Robert Duehmig was unavailable for the vote. “It’s my little protest for when the state cut the support for community col- leges,” Baker-Monaghan said of her vow to oppose all tuition increases. “We used to be a state-supported institution, and we are not anymore.” See Tuition, Page A7 Local fl u-related death fi rst of season in Oregon Warrenton teen died Sunday Colin Murphey/The Daily Astorian Tux, the latest member of the Clatsop County Sheriff ’s Offi ce K-9 unit, sits at attention at the feet of Senior Deputy Thomas Phillips, his handler. VERY GOOD DOGS A Belgian Malinois is the sheriff’s newest recruit By EDWARD STRATTON The Daily Astorian Timothy Pior, the Warrenton teen who died of fl u-related illness Sunday, is likely the fi rst pediatric fl u-related death of the season in Oregon. The state has reported more than 7,100 positive tests this season for Infl uenza A, an avian-carried strain of the illness com- monly responsible for epidemics, but no deaths. The federal Centers for Dis- ease Control and Prevention has reported 64 fl u-related deaths so far this season nationally. “We’re aware of reports of a pediatric death, and we are still collecting informa- tion,” said Dr. Richard Leman, a physi- cian with the Oregon Health Authority. Pior’s family posted on social media Sunday that he died of complications related to Infl uenza A, the dominant strain so far this season. The family and state health offi cials have declined to elabo- rate on the complications or other details about his death. By BRENNA VISSER The Daily Astorian he Clatsop County Sheriff’s Offi ce welcomed its newest recruit over the weekend. Tux, a 5-year-old Belgian Malinois, met his new handler, Senior Deputy Thomas Phillips, just a few days ago. In the next few weeks, Tux will go to patrol school to train up on how to sniff out drugs and fi nd suspects . But until then, Tux’s fi rst order of business will be to play around and eat. Food, unsurprisingly, is a crucial tool to build trust between a canine and his handler. “I’m the guy who brings him food,” Phillips said. “I’ll do little things, like having him eat the food out of my hand versus just giving him the bowl of food, so he knows, ‘Well, food is com- ing from this guy, so I should be nice to him and maybe listen.’” Tux replaces Pax, a fellow Belgian Malinois, who served as the sheriff’s T Colin Murphey/The Daily Astorian Thomas Phillips, senior deputy with the Clatsop County Sheriff ’s Offi ce, talks about his new canine partner, Tux. “THEY WANTED TUX TO BE ABLE TO COME TO A GOOD HOME. HE HAS A LOT OF YEARS OF WORKING LIFE IN HIM, AND I THINK HE’LL BE ABLE TO SERVE THE SHERIFF’S OFFICE AND CITIZENS REALLY WELL HERE.” Thomas Phillips | senior deputy and Tux’s handler dog for 6½ years and conducted more than 70 captures. The 8-year-old Pax suffered an injury after chasing a ball down an embankment and was off the streets for about six months. He eventually trained up and got recertifi ed. Pax had the ability to work a little longer, Phillips said, but doing so would probably take years off his life. Around the same time the sheriff’s offi ce was considering a new dog , the Washington County Sheriff’s Offi ce was looking for a new home for Tux. After fi ve years on the job, his former handler had moved into the agency’s p ublic a ffairs u nit. The timing couldn’t have been better. Phillips was excited at the pros- pect, as he had met Tux multiple times at canine training exercises around the state. “They wanted Tux to be able to come to a good home,” Phillips said. “He has a lot of years of working life in him, and I think he’ll be able to serve the sheriff’s offi ce and citizens really well here.” See Recruit, Page A7 See Flu, Page A5 Food innovator fi nds fl avor in her work Masoni appeared at Tuesday night’s Columbia Forum By BRENNA VISSER The Daily Astorian Brenna Visser/The Daily Astorian Sarah Masoni speaks about food innovation at the Columbia Forum on Tuesday. Whether it’s ice cream or veggie burgers, there’s a good chance Sarah Masoni has had something to do with the way it tastes. For 18 years, Masoni has worked in p rod- uct and p rocess d evelopment at Oregon State University’s Food Innovation Center, specializing in helping local entrepreneurs produce and sell the visions they have for their food. Masoni, who is now the center’s director, discussed what it takes to develop a snack for supermarket shelves, and what those snacks could taste like in the future, as part of the Columbia Forum speaker series Tues- day night at Baked Alaska . Masoni got much of her inspiration from her father, who was a professor of food sci- ence at the University of Minnesota. One year, while on sabbatical, he took the family around on a European tour of dairies, where Masoni learned to make cheese. “I like to say I got my Ph. D at the dinner table,” Masoni said. She moved to Oregon to study food science at Oregon State like her father in 1982, but eventually switched her major to art. “I have found my creative side has been pretty useful,” she said. “Our industry has always been very interested in the science of food. I always felt like the development of food is diminished.” See Forum, Page A7
