September 6, 2000
Page A6
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Business
Construction means Tri-Met detours
• Steel Bridge will close on
Saturday
CONTRlBLTEDSUi&Y
EU K TU tfO K lLASIiliBShfiyEK
shuttled between Rose Quarter Transit Center and the Old
Town/Chinatown Station. No stations will be missed.
If construction isn’t done by Sunday morning, shuttle
service will start again at 9 pm Sunday until 4 am on
M onday.
Tri-M et volunteers will be on hand at shuttle bus stops to
assist riders with questions.
Bus reroutes throughout Saturday
MAX shuttle service & bus reroutes will be starting Starting early Saturday morning, eight bus routes that
normally cross the Steel Bridge will be detoured to the
Sept. 9
Tri-M et’s MAX light rail and bus service over the Steel Broadway Bridge, causing minor delays but no missed
Bridge will be disrupted Saturday, Sept. 9 due to bridge stops. They will continue on the detour until construction
construction. Shuttle buses carrying MAX passengers is done. These lines, which make 600 trips across the Steel
and eight bus lines will be detoured across the Broadway Bridge, will be affected:
Bridge, while a new pedestrian and bikeway is added to • 1-Greeley ■ 4-Fessenden • 5-Interstate Ave -8-NE 15th
Ave- 10-NE33rdAve-33-Fremont -40-Mocks C rest-77-
the Steel Bridge.
M inor delays are expected while service is detoured Broadway/Lovejoy.
around the bridge. All MAX and bus service will be For bus route information check www.tri-met.org or for
trip-planning assistance, call 503-238-RIDE weekdays
back to normal by Monday’s morning commute.
While the Steel Bridge is closed, MAX riders will be from 7:30am to5:30pm, TTY 503-238-5811.
Strike up the grill with the Best
Some o f the best chefs and top kitchens in the Portland area turn to Paul Peffer for supplies o f
100 percent charcoal products, such as Mesquite from the trees o f Mexico.
Mesquite ... what is it?
This is a common question in the
Portland area is that some restaurant
mangers ask, “Is it mined out o f the
ground like coal?" Many people do
not know that it is a hardwood tree
similar to oak that grows in the arid
Southwest.
At the time Cortez set foot in Central
America, the Indians had already
been cooking for hundreds o f years
using a fuel that is yet to be matched
-m esquite. Imagine Cortez’s c h e f s
surprise at finding uneducated
n a tiv e s p o ssessin g a fuel far
superior to that o f civilized Spanish
people.
Perhaps his curiosity was sparked
enough to venture into the forest.
There he would have seen the
Indians chopping down this very
special tree called “m esquite”,
watch them pile it into domes (a
pyramid o f wood), covering the
domes with mud and grass and then
carefully control the burning by
poking holes in the sides o f the
structure, and, while these were
curing, they would open other
domes and remove the charcoal.
T h is w as th e c o u rse o f this
remarkable fuel that he had admired,
and to this day, is still relatively
unknown to many.
Wage
from page 6
that most people were skeptical about
it. Rather than drop the idea o f a big
tax cut, he said, they have now “carved
it up into teensy slices” in an attempt
to get it passed.
“The Republicans w ere dogged.
They kept at it and they refused to
take no for an answer,” Clinton said.
“That, in a nutshell, is what brings us
to the current endgame. We have a lot
o f work to do.”
Lockhart said Clinton — with no
campaign o f his own and little time
left in office— is willing to devote his
full attention to budget negotiations,
even if they spill over into the
cam paign’s final stretch.
“I f Congress can’t get their work done
byO ct. 1, w e’re not going any place,”
Lockhart said. “W e’ll stay here
through Election Day if need be.”
Summer may be fading, but it’s not too late to start the barbecue.
Just ask Paul Peffer o f northeast Portland.
Peffer is a national barbecue judge. H e’s an expert on how to make outdoor
cooking taste great.
Local businesses, from the rib pits on the com er to the finest restaurants, know
what he is talking about.
Peffer is well known as a supplier o f the highest grade o f charcoal and other
barbecue supplies. For 13 years he has serviced northwest cooks, from Seattle
to Portland.
He says an essential element that makes for a good barbecue is the right kind
o f fire.
Peffer specializes in 100-percent natural wood burning products. Compare that
to the charcoal you find in the store which is actually a briquette that uses 50
percent filler, clay or sand to produce a charcoal-like product.
The filler produces a lot o f the ash you find at the bottom o f the pan when the
burning is done..
“A real piece of charcoal is chunks o f wood that has been carbonized,” Peffer
says.
Another problem with most store-bought charcoal is that it’s bound together
with a petroleum product that can contaminate the taste o f your food. That’s
why store brands advise you to wait until the briquettes turn gray before you
put your meat on the grill.
Peffer’s supply o f authentic Mesquite charcoal comes from Mexico, where
they build pits in the ground, fire up the wood and put mud on top so that the
product can smolder to just the right point o f consistency where it’s perfect
forre-igniting.
Using an authentic charcoal product not only makes barbecuing tastier, but
also more enjoyable.
“Once you try real lump charcoal, you will not go back to briquettes,” Peffer
Two reasons I quit smoking.
says.
You can do it too.
Toll Free 1-877-270-7867
TTY 1-877-777-6534
Department of Human Services, Oregon Health Division
For more information you can call Peffer's at 503.254.0774.
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