6 A
SIUSLAW NEWS ❚ WEDNESDAY, OCTOBER 5, 2016
Tests
from 1A
randomly click on answers.”
Another concern
Grzeskowiak shared was that
unlike the older OAKS test,
the state has mandated that
students only take the test once
for each grade level.
“In previous years, a student
could take the test three times
if they wanted to,” he said.
“When you graduate from law
school, you can take the bar
exam as many times as you
want until you pass. Telling a
10-year-old in the fourth-grade
‘Everything rides on one test,’
is not really consistent with
what we do in the practical
Economy
from 1A
about RAIN’s partnership with
him and the development of his
software app.
Henry will also speak.
Spencer said, “Because I
talked to them, I know that the
businesses are excited about all
that’s happening here.”
RAIN is also working with
the cities of Florence and Coos
Bay to hire someone to work
specifically with entrepreneurs
and businesses on the coast.
“We’ve
already
made
enough of an impact with
RAIN that they are recognizing
that we need to have some folks
here all the time,” Spencer said.
“Everybody is working
together to make sure this suc-
ceeds,” Rose added.
Committee members David
Wiegan and Robbie Wright
spoke about the committee’s
role and the new Florence busi-
ness website.
“The best fit for the commit-
tee was for it to be part of the
city,” Wiegan said. “We’re
working to be an actual viable
entity that becomes known and
changes the dynamic of the
area.”
In addition, the Economic
Development Committee and
City of Florence are looking to
real world.”
Grzeskowiak expressed
some frustration over what he
saw as inconsistencies with
Oregon schools’ scores in the
national Scholastic Aptitude
Tests (SAT) scores and the
state testing scores.
“We have a testing cycle
where our state has an average
of 33 percent of kids passing
the math test. At the same
time, earlier this week, Oregon
Department of Education sent
out a press release that said
‘Oregon students are doing
better than the other state aver-
ages on the SAT,’” he said.
“On our national tests we are
doing better, but on the state
test we have 30 percent pass-
ing. That tells me something
needs to be adjusted on the
state tests.”
According to Grzeskowiak,
the issue is compounded by
the higher degree of learning
expectations placed on stu-
dents today.
“When we look at Common
Core, there is what we call a
‘push-down’ of curriculum.
What kids are currently doing
in fourth- and fifth-grade, three
or four years ago they were
doing in the latter part of their
sixth-grade year.
“What kids are now doing
in the seventh- and eighth-
grade you saw as ninth- and
10th-grade curriculum,”
Grzeskowiak said.
He added that the same
push-down extends into high
school with college-level stud-
ies.
“With only two years of
data, compared to state aver-
ages, I would say we are doing
OK,” Grzeskowiak said. “Yes,
we need to do better in the late
elementary and middle school
grades in some of the testing.”
Grzeskowiak said the dis-
trict has implemented extended
learning times (ELT) with a
30-minute buffer four days a
week. During the ELT, stu-
dents can make up tests and do
assignments for classes.
The high school has also
added a program called
Freshman Success.
“It is school orientation, but
it also teaches how to study,
how to ask for help and how to
get the additional help you
need between the bells,”
Grzeskowiak said. “We know
that some of the kids need help
but we can only control what
happens between the bells.”
He also said, “Trying to fit
everybody through the same
college prep mold is kind of
what the state has pushed.”
Grzeskowiak explained
that the goal is to round out
as many of those other expe-
riences with bringing back
and maintaining auto shop
and culinary arts to make
sure that kids who are on a
vocational track can go out
hire a part-time, temporary per-
son to focus on economic
development.
“Our goal is to make sure
we’re at the table to know when
a lead comes into the state of
Oregon,” Rose said. “We need
to know if that business can fit
the little basket representing
our city.”
He said that the economic
development position would be
on call and available to match
businesses with the area.
“And we’ve got to market
the city different than a retire-
ment city,” Rose said. “It’s all
intertwined — places to live,
places to work. We’re part of all
that, and we have to work
together to solve theses issues
so the town flourishes and
grows.”
Henry said the committee is
working hard to “set the things
in motion to begin to address
these issues of jobs, skilled
workers and housing.”
Later in the meeting,
Florence City Council took
several steps to align with the
city’s 2016 goals and work
plan. Economic development is
third on the council’s list of
goals.
The first was the sale of Lot
30 of the Pacific View Business
Park to area residents who plan
to move their business within
city limits.
According to City Manager
Erin Reynolds, it is the first
commercial lot sale in the park
since 2010.
The second was the purchase
of an acre of land near the
Florence Events Center, owned
by Aspen Flo, LLC. The pur-
chase ensures the land is avail-
able for the future expansion of
the events center.
“It’s very exciting,” Henry
said.
Florence Urban Renewal is
also working on marketing
commercial properties, includ-
ing the Lotus Restaurant prop-
erty on Bay Street.
For more information on
economic development, go
to FlorenceBusiness.org or
ci.florence.or.us.
and get a job.
Overall, Grzeskowiak sees
the challenges of the new
testing protocols as some-
thing that is becoming a part
of the increasing demands
society is placing on stu-
dents.
“Our kids are improving
and they are doing better and
better, but I do take their
level of performance with a
grain of salt, knowing that
our kids now are doing many
things I didn’t do 30 years
ago in high school,” he said.
“The level at which kids are
expected to perform is much
higher today and the number
of credits it takes to graduate
are much higher.”
Breaking news,
photo galleries
and MORE!
Visit the Siuslaw News
online at
WWW.THESIUSLAWNEWS.COM
FRESH
CRAB
Fresh In The Case
FISH TACOS
INGREDIENTS:
1 ¼ pounds ling cod, cut into 1-inch
fingers
½ cup flour seasoned with 1/2
teaspoon paprika, 1 teaspoon salt
and 1/2 teaspoon black pepper
1 cup flour
1 ¼ cups water
1 egg
⅛ teaspoon baking soda
Vegetable oil for frying
Coarse salt to taste
16 - 6 1/2-inch corn tortillas
2 cups shredded cabbage
2 cups medium tomatoes, chopped
½ cup chopped onions
½ cup chopped cilantro
Crema or sour cream
GARNISH:
Salsa and lime wedges
FOR ENSENADA-STYLE
FISH TACOS:
½ cup mayonnaise
1 cup guacamole
This Week:
Ling Cod,
Snapper,
Perch
Bay Shrimp,
Smoked Fish
and more...
PREPARATION:
Dust fish pieces with seasoned flour. Mix together flour, water,
egg and baking soda. The batter should be the consistency of
heavy cream. A few lumps are okay.
Heat oil to a depth of two inches in a deep pot to 375 degrees.
Dip fish into batter and lower into oil, a few pieces at a time, and
fry until golden and cooked through, about 3 minutes. Drain on
paper towels and sprinkle with salt.
Steam or Microwave tortillas. Use two tortillas for each taco,
laying one tortilla on another (to insure sturdiness), and fill with 1 to
2 pieces of fish, cabbage, tomato, onion, cilantro and crema or
sour cream. ( For Ensenada-style taco, thin the mayonnaise with 2
1/2 tablespoons of water and spread on tortillas.) Fill as above and
top with guacamole. Serve both taco varieties with lime wedges
and salsa.
THE KRAB KETTLE
280 Hwy. 101 (2 Blocks N. of Bridge) Florence
MONDAY-SUNDAY 10-6 • 541-997-8996
(541)997-6000
www.RealEstateFlorence.com
NEW LISTING
Covered breezeway to large
covered outside deck. Guest room
with ¾ bath. Carport with 2 sheds.
2 Bdrm, 1 Ba 924 sq ft
$115,000 BH7352 ML#16108997
Customize your own
property search.
View active listings with our exclusive Market Watch
based on what is important to you!
PRICE REDUCED
Woahink lakefront 1 acre lot located
at Woods at Woahink. Some
clearing, beautiful trees, sandy
beachfront, amazing views, ready
for your custom home.
$349,900 BH6853 ML#14235405
NEW LISTING
Fawn Ridge East. Stunning custom
home in quiet Cul-de-Sac, fireplace
in living room, formal dining, kitchen
nook & bar, split bedroom design +
bonus room
3 Bdrm, 2 Ba 2158 sq ft
$419,500 BH7327 ML#16009966
FEATURED LISTING
Woahink lakefront contemporary
home. 89.54’ of frontage w/dock,
boathouse & lift. All new hardiplank
siding, new granite counters
3 Bdrm, 2 Ba 2283 sq ft
$599,900 BH7274 ML#16579718
NEW LISTING
Creekside Pines corner location.
Beautiful home,split bedroom design.
Wonderful kitchen, formal dining,
double garage, extra parking, backs
to Munsel Creek
3 Bdrm + den, 2 Ba 1400 sq ft
$209,900 BH7348 ML#16036480
NEW LISTING
Florentine Estates corner lot.
Beautiful home with 320 sqft
sunroom off dining room, den, dbl
garage. Move in Ready!
3 Bdrm, 2 Ba 1512 sq ft
$242,000 BH7351 ML#16028359
FEATURED LISTING
Kla-Ha-Nee subdivision at the beach!
Non buildable at this time, until City
sewer is available. No yearly HOA
dues at this time. Wonderful future
investment lots .12 acre
$34,000 BH7334 ML#16386243
PRICE REDUCED
Great investor buy or homeowner
looking to downsize. Large corner, 2
tax lots, Fenced front & back. 1 car
garage & sunroom
2 Bdrm, 1 Ba 792 sq ft
$145,000 BH7282 ML#16079776
FEATURED LISTING
One of a kind 1 acre parcel.
Commanding views of Siulaw
River, Old Town, Dunes & historic
bridge plus frontage on river. Septic
approval, well in-no pump
$159,000 BH7288 ML#16510237
• Search active listings by a geographic parameter
such as a zip code, address, or centered around a
particular point in a map area
• Easy-to-use interactive map with an adjustable radius
• Detailed color-coded summary
property
y of each p
p y
To create your own Market Watch report,
go to www.RealEstateFlorence.com.
Florence Branch | 1875 Hwy 101 | Florence, OR | (541) 997-6000 | www.RealEstateFlorence.com