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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Jan. 4, 2017)
SIUSLAW NEWS ❚ WEDNESDAY, JANUARY 4, 2017 5 A Clawson to perform at TRC Eugene Airport celebrated completed renovation COURTESY PHOTO Amy Clawson will perform Jan. 6 and 7 at the Blue Bills Sportsbar and Taproom at TRC Up and coming Country artist Amy Clawson and her band Coltrane will be per- forming Jan. 6 and 7, from 9 p.m. to 12:30 a.m., at the Blue Bills Sportsbar and Taproom at the Three Rivers Casino Resort. Clawson and her band are touring in support of her lat- est album, “The Women I Am.” Three Rivers Casino Resort is located at 5627 Highway 126 in Florence. Van Fan volunteers to meet today The monthly meeting and luncheon of The Van Fans will be held today at The Shorewood Senior Living Center at 1451 Spruce St. in Florence. The Van Fans are a group of local volunteers that assist cancer patients with illness and treatment related travel. The cost for the luncheon is $8.50 and lunch is served at 11:45 a.m. All interested residents are encouraged to come to this introductory meeting and dis- cuss the ongoing need for this service option for our commu- nity. For more information on Van Fans, contact Karen Lee at 541-997-9669 EUGENE — Eugene Airport officials announced the com- pletion of its multi-million dol- lar terminal expansion project Monday, marking the end of renovation that began in November 2014. The remodel focused on sev- eral areas including the securi- ty screening checkpoint, B-gate hold room, A-gate concourse and the baggage claim area, with a goal of easing conges- tion and improving functionali- ty for passengers. RS&H, an architecture and engineering firm specializing in airport planning, designed the project. Essex Construction was the general contractor completing the build-out in multiple areas simultaneously over the two-plus years. The total project cost was $19 million, with funding from F.A.A Airport Improvement Program grants, Passenger Facility Charges, and airport revenue. “We are pleased to be able to provide passengers a beautiful, expanded terminal building,” said Airport Director Tim Doll, A.A.E. “We have accommodat- ed the needs of our travelers based on multiple years of record breaking passenger growth.” A grand pening celebration was held yesterday, when the public was invited to attend a ribbon cutting ceremony. Festivities begin at 10:30 a.m. in the airport terminal building lobby between Emerald News & Gifts and Willamette Grill. Local and regional digni- taries participated in the event, which included a performance by The Emerald City Jazz Kings. The current terminal build- ing was originally constructed in 1964, with major remodeling and additional construction completed in 1989. A small expansion of the A-gate hold room was completed in 2008, bringing current building to 96,000 square feet. This terminal expansion project includes 12,800 square feet of new construction and 19,350 square feet of existing space that was reconfigured and renovated. The security screening checkpoint (SSCP) expansion includes 12,500 square feet of existing building reconfigura- tion and renovation. The previ- ous SSCP layout was signifi- cantly undersized. The main focus of the work in this area was to enlarge the checkpoint to improve passenger through- put at the Transportation Security Administration (TSA) screening area which previous- ly showed signs of being over- stressed. The project relocated the SSCP into the old B-gate hold room, requiring the removal of the old escalators and stairs, and provided a new set of esca- lators and stairs at a relocated entrance to the A-concourse. The new SSCP area now has space to accommodate 1,200 square feet of queuing space, four checkpoint lanes, a 900 square foot passenger re-com- posure area, and a deplaning corridor that features automat- ed exit lane technology. The relocation of the SSCP forced a reallocation of space for the B-gate hold room and resulted in an expansion of the building to the south and the west. This expansion includes approximately 6,300 square feet of new construction and 850 square feet of existing building interior renovation and reconfiguration. New restrooms and space for a concessions component were included within the enlarged building footprint. New restrooms were added just west of the checkpoint composure area. The bag claim expansion includes 6,500 square feet of new construction and 6,000 square feet of existing building renovation and reconfigura- tion. The baggage claim at the terminal building was previ- ously serviced by a single bag belt. Due to its age and condition it required constant service and repair. Since it was the only belt, there was a lack of redun- dancy when the bag belt was malfunctioning. In this project, two new bag belts were installed, with a drop-down feature that then allows bags that are not picked up to be immediately moved to a sepa- rate unclaimed baggage room in the same area. Also included in this project is a police office and additional counter space for ground trans- portation service. The A-concourse elevator relocation project included the removal of the existing eleva- tor located adjacent to the restaurant and across from the gift shop upstairs. A new elevator was installed in the southwest corner of the A-gate hold room, providing better ADA access and opening up the A-concourse concession area for simultaneous expan- sion. Separate, but simultaneous to the terminal expansion proj- ect, the restaurant concession spaces both pre-security and post-security were renovated. Tailwind MC, LLC invested $600,000 in the renovations which more than doubled the concession space in the A-gate area. This renovation also includ- ed splitting the lower-lever restaurant in half, allowing full-service restaurant service in the B-gate area for the first time, while still maintaining a pre-security restaurant and cof- fee bar. “The outcome is stunning,” said Doll. Food safety tips in the event of power outtage The storm has passed but the power in many areas is just now being restored. With power outages for this length of time, there are concerns about safety of foods in deep freezers and refrigerators. What is safe and what is not? OSU Extension Service has resources available to help res- idents determine safety of your food. “The weather was on your side if you took advantage of it,” said Nellie Oehler, OSU Extension Faculty with the Lane County Extension Service. “Temperatures were well below freezing during the storm, so if your freezers were in an unheated area outdoors or in the garage or out building, your food would have been below 40°F. “Now that the temperature is warming put a thermometer in the freezer and see if it is below 40°F. If so you can safely refreeze the food. The quality will be poorer but it will be safe.” However, if the temperature is above 40°F, Oehler suggests checking to see if there are any ice crystals left in the food. If so, those are safe to refreeze. “Cooked foods such as con- venience foods, pizzas, frozen (blanched or cooked) vegeta- bles should be discarded because harmful bacteria can multiply and some are not destroyed by cooking,” said Oehler. “Raw meats, fruits, juices, jams, etc. are ok if they are still cold or have ice crys- tals in them. The quality might be poorer so mark them and use them first.” Food along the inside wall of the freezer and those in the door will thaw first, where as those in the center will stay frozen longer. In the refrigerator, condi- ments such as catsup, pickles, commercial mayonnaise, jams and butter will be safe. Cooked foods should be discarded. OSU Extentions — Lane County has several publica- tions on its website to help ana- lyze food to determine whether or not it is safe to eat at www. extension.oregonstate.edu/lane /food-preservation/publica- tions. There are also several publi- cations on emergency food and water storage. For more information, call the OSU Extension Service Master Food Preserver mes- sage line and a certified Master Food Preserver at 541-344- 4885, or send messages via “ASK an Expert” by clicking the icon on the OSU Extension Service website at www.exten- sion.oregonstate.edu/exten- sion-ask-an-expert. FRAA seeks art entries for upcoming festival The Florence Regional Arts Alliance (FRAA) is inviting artists to participate in the inau- gural Florence Fest, to be held at the Florence Events Center March 31 and April 1. “This unique event, which will feature two days of jazz, FRAA ART CENTER 120 Maple Street Phone: 541-997-4435 Hours Open: Wed-Fri noon-5pm, Sat 10am-5pm, Sun. noon-5pm Classes and Workshops NEW! Watercolor Painting with Mary Bennett All levels welcome. Thursdays, 12 - 3 pm starting Jan 12th for 8 weeks. $40/member/class, $45/non-FRAA member/class Space is limited. Call to reserve your spot- 209-986-0366 or 541-997-4435. Porcelain Painting with Pat Tellez Paint flowers on a porcelain plate adding details each week after firing. 3 sessions, Jan 17, 24, 31, 12 - 4 pm $90 for 3 sessions for FRAA members, $100/non-FRAA members. $10 material fee for plate, paints, and three firings. Pre-registration required at FRAA and stop in to view a sample of the project. Ceramics for Kids with Ben Cahoon and Alissa Clark Thursdays, 4-5 pm, $10/member/class, $15/non-FRAA member/class. Writers on the River - new date! Creative Writing Workshop with Catherine Rourke Saturdays. January 28, 2017 10 am to noon All writing levels and genres. $20/member, $25/non-FRAA member To register, call 541-708-2120 or email CJReditor@gmail.com Whimsical Hand Building Ceramics with Alissa Clark Wednesdays, 3-5 pm and Thursdays, 6-8 pm $10/member/class, $15/non-FRAA member/class, Clay/Firing extra. Open Lab on Saturdays Drop in, work at your own pace. Saturdays 12-5 pm $7/hour/member $12/hour/non-FRAA member, Clay/Firing extra. All Ceramics classes held at Alissa’s Studio at 180 Laurel Street. Call Allssa with questions: 503-957-5222 Painting with John Leasure Saturdays 9 am - 12 pm January 7, 14, and 28 Contact: jnleasure@hotmail.com or 541-991-2754 for details and fees. Oil Painting with Michael Wood Wednesdays 1:30 pm - 4:30 pm Contact: fmwood@msn.com for details, fees and more information. For more information about classes, visit fraaoregon.org. To register for these classes, please call or visit FRAA at our art center on Maple Street. art and wine, will be highlight- ed by talented jazz musicians and outstanding wine from some of the best wineries in the Willamette Valley,” said Harlen Springer of FRAA. “The juried art section of the event will provide maximum exposure for creative artist’s work and prize money will be awarded” Selection for the exhibit will be made by Robert Canaga, an accomplished painter, photog- rapher and printmaker. He has been the curator for numerous exhibitions throughout the Northwest, including the Gallery at the Watershed, Peace HealthHeadquarters, OPUS6IX and the Coos Art Museum. A former gallery owner, Canaga also has exhibited in over 30 selected shows, most recently at a three-month show in the State Capitol Building. His work currently appears in 14 public and private collec- January Furniture & More tions. Cash prizes will also be awarded and will be selected by an awards committee of three local artists and gallery owners: SK Lindsey (Kenneth B. Gallery), Marianne Brisbane, (Vardanian Gallery) and Steve Dennis (Earthworks Gallery). First place receives $1,000, second place $500 and thirrd place will receive $250. For more details or submit an entry, visit the FRAA web- site at www.fraaoregon.org. The deadline for entries is Feb. 12. “This is an opportunity to be part of a very special event,” said Springer. Visit us on the web sale @ Resto-Arts Shop T HE S IUSLAW N EWS . COM S IUSLAW N EWS 1255 Bay Street, Old Town Up to 50% off (541) 991-3322 www.restoarts.com OPEN: Wed-Sun 10:30am-5pm Follow us on Twitter @S IUSLAW N EWS
