8 A
SIUSLAW NEWS ❚ WEDNESDAY, OCTOBER 11, 2017
Development from 1A
RAIN seeks to connect inno-
vators and entrepreneurs with
training, services with training,
and, hopefully, investors and
capital.
“We just landed $300,000
from the U.S. Department of
Commerce to put together a
$10 million fund, so we can
fund companies in our four-
county region (Lane, Lincoln,
Linn and Benton),” Cummings
said. “We’re hoping to actually
get some capital into their busi-
nesses so they can grow faster
and hire more people.”
RAIN recently released a
case study on the Florence Pre-
Accelerator and RAIN’s
impact on the area.
“This case study we put
together really highlights
Florence as a small, rural com-
munity where you can stimu-
late your economy through
focusing on your early-stage
entrepreneurs. We’re working
on pitching this nationally,”
Cummings said. “It’s our goal
to put Florence on the national
map for entrepreneurship as a
place where you can start and
grow a thriving startup com-
munity.”
Youngentob said, “We cat-
alyze people, capital and pro-
grams, … but the willingness is
something that has to come
from the community.”
He thanked the city council
and staff for their support and
work to promote a startup cul-
ture in Florence.
RAIN will host coffee mee-
tups, open mentor hours and
pub talks each month through
December. People are encour-
aged to sign up for more infor-
mation at www.meetup.com/
Startup-Florence-Oregon-
Coast.
Florence Mayor Joe Henry
said, “I am very proud of our
local people and entrepreneurs,
as well as the folks from RAIN.
We’ve made a lot of progress in
the last couple of years. It’s
really grown into something
worthwhile for our communi-
ty.”
Also at the meeting,
Florence
City
Council
approved the sale of two com-
mercial land lots in the Pacific
View Business Park. The lots
went for $1.42 per square foot,
or the same rate that the city
gave to Klaus Witte and Top
Hydraulics when he purchased
land in the park in October
2016. These rates were dis-
cussed in a previous executive
session.
“These are pieces of land in
our inventory that have been
identified as land to be sold for
job creation and so the econo-
my in our community can be
increased,” Reynolds said.
Lot No. 23 sold for $66,185
to Robbie Wright and Siuslaw
Broadband as the telecommu-
nications business sets up a
“fiber hut” to be the heart of a
new fiber optics network com-
ing to Florence later this year.
During public comment, Jo
Beaudreau,
owner
of
BeauxArts Fine Art Materials,
said, “I’m excited for the
expansion of fiber and infor-
mation technology for our city.
It is a foundation for our com-
munity to expand into the
future. It will help all our
industries here, and in the
future, from medical to educa-
tion to business to govern-
help with loss.
The classes also include dis-
cussion as participants share
experiences and receive sup-
port from others.
“Journey Through Grief”
will be led by a trained
bereavement counselor and
confidentiality is assured.
There is no charge to partic-
ipate, and all materials will be
provided and open to all com-
munity members who have
experienced the death of
someone.
For more information and to
register, call Nancy Smith at
541-997-3418.
Henry said the sale of the
two properties, coupled with
the sale to Top Hydraulics last
year, amounted to “more
progress” in the park than has
been seen in many years.
Reynolds also introduced
South Coast Development
Council’s (SCDC) new execu-
tive director, Sam Baugh, to the
council. Florence is a member
of the SCDC, “an economic
development one-stop that has
a goal of maintaining and
improving the economic viabil-
ity of the Southern Oregon
Coast.”
“Economic development is
multi-faceted. It takes many
partners,” Reynolds said. “I’m
happy to say you end up creat-
ing good, lifelong connections
with people that will bear fruit
down the line. It’s really excit-
ing to be a part of it.”
FRESH
CRAB
Peace Harbor helps
‘Journey Through Grief’
The Peace Harbor Hospice
“Journey Through Grief” class
will offer grief education
through a unique 8-part class
that
meets
Wednesdays
through Nov. 22. This is a
chance for those who are in
mourning, or know people
who are, to meet others with
the same experience.
The classes cover a wide
variety of topics, including
changes
experienced
in
bereavement, self-help
approaches, understanding the
grief process, coping with
stress with emphasis on self-
care, role changes and explor-
ing what helps and does not
ment. It affects all of our lives,
even our Netflix habits.”
Reynolds said the land sale
to Siuslaw Broadband could
lead to a future vendor servic-
es agreement to bring fiber as
a value-added service to the
city’s remaining lots in the
park.
“This is a major opportunity
for our community,” Henry
said.
The second lot, Lot No. 27,
sold for $48,865 to Adam
Eichler with Component
Central Inc. This new-to-the-
area service sells government
surplus and is mostly an online
business. It currently occupies
a building in Glenada, but
Eichler hopes construction can
commence as soon as the 90-
day closing period ends.
“It’s interesting the things
we have and where they end
up,” Eichler said of his prod-
ucts, which are shipped
through the U.S. Postal
Service and other carriers.
“I’m excited to become part of
the community.”
Fresh In The Case
THIS WEEK:
Ling Cod, Petrale
Sole, Snapper,
Dover Sole, Crab,
Steamers, Oysters,
Shrimp and more
Lemon-Parsley Baked Cod
Ingredients
3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose fl our
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fi llets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow
bowl, mix fl our and seasonings. Dip fi llets in lemon juice mixture, then in fl our mixture to
coat both sides; shake off excess.
Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon
juice mixture. Bake 12-15 minutes or until fi sh just begins to fl ake easily with a fork. Mix
parsley and lemon peel; sprinkle over fi sh. Yield: 4 servings.
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