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
