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About The Hood River news. (Hood River, Or.) 1909-current | View Entire Issue (May 30, 2015)
A8 Hood River News, Saturday, May 30, 2015 W ATER Continued from Page A1 characterized the current low flow situation as one of the worst in decades. “It’s bad,” said Castagnoli regarding Hood River Val- ley’s low snow pack and river levels. “It’s the worst in quite a while, compared to other years.” However, Castagnoli re- membered several other years with comparable, even worse droughts in the Hood River Valley during his 15 years at the extension office, namely 2005 and 2001. According to a story in the April 11, 2001 edition of the News, the Hood River was running at 60 percent below normal that year, with local reservoir levels vary- ing from 70 to 90 percent below average. That puts the Hood River’s water levels at 20 percent higher this year than its dire days in 2001. Castagnoli said local agri- culture has the biggest “con- sumptive” use of water, and would be impacted the most by the drought. “Particular- ly for orchards, the irriga- Photo by Kirby Neumann-Rea. SIGN PICTURED ABOVE was part of a 2001 water conservation initiative, set to return this summer. tion supply is highly depen- dent on snowpack (and) the snowpack is extremely low.” Castagnoli said local resi- dential water use was “pret- ty minor” compared to agri- cultural use. However, he said it could still play a role. “Any water that is conserved will improve the local situa- tion this year,” he said. “We will all need to do our part to help fish and agricul- ture survive,” said Anne Saxby, director of Hood River Soil and Water Con- servation District. “This is the year to let your lawn go dormant. It would make a more profound change if everyone did.” Saxby explained that, while homeowners can choose whether or not to water their lawns, or- chardists don’t have the same option. “Orchard trees can’t go dormant … you can’t not water those,” she said. The conservation district is coordinating a campaign to urge local residents to conserve water. Megan Saunders, watershed techni- cian, is designing a new sign to encourage conservation. Photo by Patrick Mulvihill O DELL C ELEBRATION Kids dance at Mid Valley School in Odell Thursday evening, honoring staff who are retiring— including Principal Dennis McCauley, center right. The school teamed up with the Odell His- panic Prevention Coalition to honor educators and community members who made a positive impact in the Latino community. Dancers were led by Mid Valley teacher Sandy Salazar, who was also recognized at the event. J OANNE pensive,” she said. Her job isn’t just about cooking; there is a lot of pa- perwork involved for both her and her staff: First Cook Veronica Jimenez, Assistant Cooks Jennifer Cox and Cindy Sparks, and Kitchen Helpers Susana Hernandez and Charmaine Wampler. “We do a whole lot of counting and a whole lot of Continued from Page A1 Jane’s retirement; she then became head cook. At first, she prepared meals for West- side students only. Several years ago, she also began cooking for Hood River Mid- dle School, and has since added Cascade Locks. She es- timates that she serves 300 daily at Westside, 190 at HRMS, and 50 at Cascade Locks — for lunch. She also makes breakfast. It’s a challenge she enjoys. “I kee p a production record for each school, and each day write down notes for prep the next day — this school gets this much, this school gets this much,” she said. Each school has a desig- nated storage area in the re- frigerator, and breakfast and lunch are prepared accord- ingly. Two of her staff trans- ports and serves the food at HRMS, while Cascade Locks’ meals are delivered daily and served by instructional as- sistant Debi Fischer. Portions are planned, with an emphasis on fruits and vegetables. Recent USDA mandates state that every child who goes through the cafeteria line must receive a half a cup of fruit or veg- etable, and all breads must be 100 percent whole grain. “They have to take it,” she said. “They’re learning to eat it more.” She serves fresh fruit, ranging from apples to grapes to cantaloupe, every day for breakfast, and at lunch, students choose items from a salad bar. Because students have to take the fruits and vegeta- bles, she tries to provide op- tions like bagged carrots or sealed applesauce cups that can be “re-served” on the cafeteria sharing table, TCC wireless opens in HR TCC, the largest Verizon Premium Wireless Retailer in the U.S., announced May 28 the opening of its newest location in Hood River. Located at 2149 W. Cascade Ave., Suite 104, the new store offers interactivity while shopping for wireless de- vices, accessories and home solutions, and is designed as a destination for guests to get hands-on with the latest wireless devices. On May 30, TCC will hold a grand opening event for the Hood River community, pre- ceded by a ribbon cutting ceremony at noon on May 29. Local radio station KIHR (98.3 FM) will host a live re- mote from 11 a.m. to 1 p.m. on Saturday. Bro-Do gs and Burgers will be on-site, pro- viding guests with free hand- crafted burgers and gourmet sausage sandwiches. In cele- bration of the new store, TCC will make a charitable donation to The Next Door, Inc., a nonprofit organiza- tion that works with commu- nity programs to strengthen children and families and improve communities. TCC will be giving away gift bags to the first 25 guests who attend the event. bookwork,” she said. “With the regulations that we have now, we have to count every- thing we put out and count what’s left to make sure we put out what we’re supposed to.” Shop Local The Gorge Athlete of the Week Jestena Mattson HRV track and field Jestena Mattson won both the 100- and 200-meter dashes at the OSAA 5A State Championship, setting new school records in both, as well as placing second in high jump. The Athlete of the Week will receive a large pizza with 2 toppings from Papa Murphy’s. Congratulations to our winner 5-30-15. Photo by Trisha Walker FIRST AND SECOND GRADERS at Westside Elementary choose fruit and vegetables at the cafeteria’s salad bar. Thursday’s choices included fresh orange and apple slices, and bagged cut carrots. Once through the salad bar line, they’ll hit the kitchen for their entrées. where students who are still hungry can chose from un- wanted items. It’s one way to cut down on food waste — al- though waste still happens, and there’s not much they can do about it. While cooks used to make lunches from scratch, the trend now is more frozen or prepared foods. She often hears that there’s a need to go back to homemade, but the kids’ tastes have changed and they often won’t eat those meals when they are prepared. “More and more parents are so busy, they do a lot of box cooking, frozen food or take out and kids are just used to that,” Franz said. Another change: “We used to do desserts more often,” Franz said. “We took away a lot of the snacky foods, like chips and desserts. It’s more fruit and vegetables and a va- riety of choices for an en- trée, but the kids don’t like the idea that they don’t get the desserts, they don’t get the chips.” On Wednesday, Franz and other district head cooks vis- ited Nature’s Finest in Park- dale as part of the Farm to School initiative, where local farmers sell produce directly to schools for their lunch programs. Next year, the dis- trict will purchase a variety of vegetables from the farm — carrots, cucumbers, cab- bage, lettuce, broccoli, and, Franz hopes, snap peas. “The kids love (snap peas,) but they’re usually too ex- IN BUSIN E SS A T HE HUGE SELECTION P U B L I C AT I O N O F HO O D R I V E R N E W S J U LY 2 0 1 5 ess in Busin FROM THE eMAX 22HP TO THE POWERFUL mPOWER 85HP $0 1765 12th St. • Hood River • 541-386-7131 A EWS IVER N H OOD R ISE OF THE E NTERPR ATION ALMON PUBLIC 14 W HITE S JULY 20 AND THE BEST WARRANTY IN THE BUSINESS Cash Down & O% Interest for 84 Months Barb Smith Page 2 Max 26 HP Backhoe shown. 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