8A | WEDNESDAY, AUGUST 29, 2018 | SIUSLAW NEWS
CRITICAL from page 1A
“The information is meant
not to be an advocacy piece, but
an informing piece,” Pierson
said. “It’s just facts to help you
make an informed decision.”
The materials include data
on the Siuslaw School Bond
Measure 20-291, “Bonds to
Construct and Upgrade School
Facilities, Improve Safety;” the
facilities overview conducted in
2016; the maturity of the bond;
floorplans and more.
Of note, the district has a 20-
year school bond that will ex-
pire at the end of this year.
“Almost at the very time that
this bond would take effect,
which is a tax assessment, the
old bond retires,” Pierson said.
“The old bond is 90 cents on
$1,000. The new bond is $2.72
on $1,000.”
According to Lane Coun-
ty Assessor, the 2017 Medi-
an Home Assessed Value in
the Siuslaw School District is
$200,108. The monthly cost of
the new bond would be $45.36,
which makes $544.29 the annu-
al cost. Under the old bond, the
same property would have paid
$180.10.
If the bond passes, it will take
80 percent of the funds to build
a new high school facility and
use the rest on safety, seismic
and technology upgrades at the
other buildings.
According to Bond Advisory
Committee Chair Kim Erick-
son, “One important thing with
the new high school that is being
proposed is that it would not be
built on the existing floor plan.
It would not displace the kids
for any period of time. They
could still go to school while the
school is being built and, once
the new one is complete, they
would move in and the old one
would be demolished.”
Pierson also included an
advocacy letter, titled “Good
Education is Great Business,”
in materials presented to the
chamber.
“I am definitely wearing my
other hats for this letter,” he
said. “I’m writing that really as
a person who is interested from
the perspective of the chamber
of providing information about
things that I think are import-
ant for our business community
to consider, and also from the
perspective of LCC.”
In his letter, Pierson talks
about how the district got to
this place, and why it now re-
quires either extreme renova-
tion or complete replacement of
the high school building.
According to the bond pro-
posal materials, it would cost
approximately $5.6 million less
to build a new high school than
it would to remodel.
“Sometimes people say, ‘Well,
is the school falling apart? If so,
they haven’t maintained it, and
why are we needing to give them
more money?’ But just like if you
have a 1970s-era Mustang, you
can do a great job of doing all
the oil changes, taking care of all
the different aspects of servic-
ing your car and following ev-
erything in its manual, and still,
over the course of 50 years, the
transmission might just go out,
or the head gasket might blow.
You maintain it really great; it’s
just something that happens,”
Pierson said. “My contention
back in 2016 was that the school
district was doing a really great
job of maintaining its facilities.
It’s not about that. It’s just an
older facility built in an entirely
different era and there are some
critical infrastructure pieces
that are failing.”
These include plumbing,
electrical and mechanical sys-
tems that are nearing their end-
of-life dates throughout the
district, but especially the high
school.
“One of the reasons I’m excit-
ed to wear my ‘LCC dean hat’ is
that one wing of the high school
will be dedicated to career
technical education,” Pierson
said. “We already collaborate
with the high school on several
dual-credit classes, so Siuslaw
High School students can take
a class and get college credit at
the same time. That’s like free
college tuition for students who
take the district and LCC up on
that offer. … If this career tech-
nical education facility that is
part of the high school is built,
we can continue to collaborate
in more ways.”
Also using his “LCC hat,”
Pierson talked about the social
value of education.
“Public education ensures
that the ‘least among us’ have
the same essential educational
and economic resources avail-
able. And there is in fact a huge
‘underclass’ in our community
that many of us rarely see,” he
wrote.
United Way estimates that 58
percent of Florence households
are below the poverty line for
the nation or under budget for
the basic household survival
budget for Lane County.
In the Siuslaw School District,
68 percent of students qualify
for free or reduced lunch.
“Better education influences
private enrichment. There is an
individual benefit, but there is
also a great social benefit,” Pier-
son said. “More students doing
well, graduating, a community
more engaged and involved in
the schools … all that leads to
better citizens and students who
stay in the community or leave
and come back — and makes
the community more valuable
to professionals looking to re-
locate.”
He also listed the “social cap-
ital” of engaged students vol-
unteering and linking into the
community.
“Good local schools give
good local students a reason to
stay,” Pierson said.
He added that this would
continue to help Siuslaw’s grad-
uation rates — which are al-
ready higher than national and
state levels.
Siuslaw keeps track of stu-
dents who graduate in four
years — 80.8 percent in 2018
— and those who are “com-
pleters,” or those who finish in
five years, get their GED or en-
roll in a program to finish their
degree — 95.8 percent in 2018.
“There was a sense in the
community a couple years ago
that the district hadn’t done
a great job with graduations,”
Pierson said. “Folks were think-
ing that graduation rates at Siu-
slaw weren’t that great. They are
that great.”
Other statistics Pierson and
the committee want people
to consider are the facilities
assessments. The engineer-
ing was funded by three Ore-
gon Department of Education
technical assistance program
grants totaling $70,000. The
money from the bond would go
straight into the construction
projects.
“This program is all about
critical thinking from a busi-
ness perspective. How can we
as businesses make effective
analyses of critical business
decisions? A lot of them are
quite complex,” Pierson said.
“We asked Gary to come do the
impossible and give us a quick
overview of what critical analy-
sis might look like for business-
es on a complex set of issues
When Smith arrived, he
shortened to 20 minutes what
can be a six-day course on crit-
ical thinking. He emphasized
the importance of both logic
and emotion when making de-
cision — as long as everything
is thought about from multiple
angles.
“As humans, our brains are
amazing. One of the things
that is unique about the way
our brains work is that they
take shortcuts. It’s the only way
we can process the amount of
information that comes at us.
We don’t see clearly. We have
biases. We are constantly refer-
ring back to the entire history
of everything we’ve known to
make a decision. We rely on
that day in and day out, because
it works. While we’re driving,
doing certain things. But some-
times, when we’re making a re-
ally big decision, that can work
against us,” Smith said.
He said people should not
use “gut reactions” for big de-
cisions, including financial
decisions, but pause to consid-
er both long- and short-term
consequences. Twice he used
the example of Las Vegas and
its ties to both casinos and un-
planned weddings.
“Most serious decisions, es-
pecially financial decisions,
don’t work that way well. There
aren’t too many people who
trust their gut and come back
from Vegas with more money
than when they got there. That’s
just not the way that goes,” he
said.
Similarly, people should al-
ways take a moment before
making a big decision.
“I was asked to come here
to inspire you to dig deeper, to
look, to take it more critically,”
Smith said when he came back
to the issue of the school bond.
He acknowledged his own
biases — his ties to education,
including a family background
in teaching, his own experi-
ences and the fact that he has
“supported every education
levy” presented to him in his
life, as well as the fact that he
was a high school dropout — as
he encouraged people to think
critically about the information
presented to them.
“If I’m going to start thinking
of this as a business owner, a
property owner or as a resident
of the community — and it af-
fects all those things — what
are the impacts?” he asked.
Pierson offered one example.
“It has been demonstrated
time and time again in various
research around the country
that in school districts that pass
a bond and have what can be
considered great schools, prop-
erty values rise,” he said. “Take
taxes. A lot of us in the business
community are not necessarily
inclined to immediately say yes
to taxes, but there is reason to
believe that this bond, if passed,
even though there is a bit of a
tax hit, that property values will
go up considerably. You’ll get
way more value back.”
Smith said the Bond Adviso-
ry Committee and those inter-
ested in passing the bond — or
defeating it — need to consider
the stakeholders in the commu-
nity, or those with an interest in
the outcome.
“Stakeholders really get grad-
ed on two different metrics,” he
said. “One: how interested are
they, from low interest to high
interest? And two: how much
impact can that person have
to your project or what you’re
doing, from low impact to high
impact? Obviously, people with
high interest and high impact
are those you cater to the most.”
However, people with low in-
terest in schools — Smith listed
people without school-age chil-
dren — but high impact, in that
they own homes or businesses,
could affect the outcome if they
vote against the bond or choose
not to vote.
“You can’t ignore that side
of things when you talk to
your stakeholders,” he said.
“You have to think about all
the different hats you have as
a stakeholder. Not just ‘are my
property taxes going up,’ that’s
obviously a financial steward
of your household situation,
but you also have the ‘commu-
nity member stakeholder’ hat
that you can put on. You need
to have the ‘what’s best for my
business and my business com-
munity’ hat that you put on,” he
said. “That’s really all critical
thinking is. It’s taking a second
to look at all the angles.”
Ultimately, voters will have
to choose an option as they
prepare for the Nov. 7 General
Election. They either vote to
approve the bond, vote against
it or decline to vote at all.
And that’s where Smith said
people should be prepared for
activism.
“We see in this country that
plenty of people who believe
in things don’t show up at the
polls. That’s just an unfortunate
side effect of our democracy,
that you don’t have to be in-
volved if you don’t want to be,”
he said.
He describes what Pierson
and Erickson are currently do-
ing as activists, including go-
ing to meetings, writing letters,
talking to neighbors, interact-
ing with businesses and volun-
teering.
“At the end of the day, it’s
person to person. All politics
are local, right? It will eventu-
ally get down to handshakes
and door knocks, or whatever it
takes to get this thing passed or
defeated,” Smith said.
See CRITICAL page 9A
Local restaurant to celebrate 11
years in community it sees as ‘family’
Story and Photo
By Damien Sherwood
For Siuslaw News
R
osa’s Mexican Restaurant,
2825 Highway 101, is cel-
ebrating its 11th anniversary
on Aug. 31 while extending
an appreciative “thank you” to
the Florence community.
Restaurant owner Rosaura
Perez took a break between the
lunch and dinner rushes to talk
about her business.
“I never thought about start-
ing a restaurant here,” she said,
though restauranteering runs
in her family. In Mexico, her
mother and mother-in-law
both ran restaurants while Pe-
rez was growing up, and this
set her on a path to find her
element in the kitchen.
When Perez and her hus-
band first came to Florence in
1992, though, Perez was accus-
tomed to warmer climates and
briefly retreated back to the
California heat. While there,
Perez had her first child.
Though she enjoyed the sun,
she remembered the pleasant
atmosphere of Florence.
“It’s beautiful, green, quiet,”
she said. “Nice people. Beauti-
ful community. We really enjoy
it here.”
Wanting the best environ-
ment for raising their child,
they moved back to Florence in
1994 and firmly planted their
roots, her husband making a
living in upholstery and Perez
finding work in the local food
service industry.
After serving many years in a
variety of restaurants, though,
Perez hit a pay ceiling when
her bosses refused to give her
any more raises. She and her
husband decided it was time to
start their own business and, in
2007, opened Rosa’s Mexican
Restaurant.
“It was crazy” when they
first opened, Perez remembers.
Enormous lines formed out-
side and their tiny restaurant
had to be expanded with each
passing year.
Despite the hard work,
Perez rose to the challenge nat-
urally. Since an early age, she
had helped her mother run the
family restaurant in Mexico
and subsequent years of restau-
rant work had prepared her for
the role.
“I’ve got a passion for the
kitchen,” she said. “I can stay
all day here.” So much so, her
children often tell her the
restaurant is her first home and
their house her second.
Sometimes, she says, her
husband will catch her staring
into space and perceptively in-
quire, “Are you thinking about
the restaurant?”
Perez’s enthusiasm for the
business stems from her back-
ground, but also a dedication
to family. Her dishwashers,
cooks and servers have, at var-
ious times, all been comprised
of her husband, sons, cousins,
nephew, niece and sister-in-
law.
Of the eight workers cur-
rently employed, six are family
— and this is only because two
family members recently re-
turned to Mexico. Truly a fam-
ily-run business, Perez derives
a great deal of strength from
this fusion.
To the community at large,
too, Perez extends a deep grat-
itude.
Three years ago, the family
lost their teenage son in a trag-
ic drowning accident. The loss
was devastating to the family.
Through it all, strangers rallied
in support.
“The whole community,”
Perez said, turned out in their
time of grief.
After the tragedy, the family
returned thanks with a schol-
arship program funded by an
annual taco feed event. Three
years running and growing
each time, the Jose Dela Mora
Scholarship now awards up
to six students pursuing their
passions in art or wrestling.
This exchange between the
family and community left a
profound impression on Perez.
“We are like brothers and
sisters now. Like family,” she
said with a wistful smile. In this
spirit, the upcoming anniver-
sary celebration returns thanks
and appreciation to what she
considers an extended family.
“I really love my communi-
ty and I’m really, really grate-
ful for living here,” she said.
“I’m not born here, but I feel
American.”
Open
Monday –Saturday
11am-9pm
To Go Orders Available
APPETIZERS
VEGETARIAN
Fiesta Fresh Guacamole
Fresh Ceviche
Rosa’s Nachos
Quesadillas
Cheese Dip
Veggie Fajitas
Enfrijoladas
Veggie Burrito
Poblano Chile Relleno
Broccoli Enchiladas
Potato Enchiladas
Spinach Enchiladas
SEAFOOD
Pesado Ala Veracruzana ..............................................$18.95
Grilled halibut sautéed with bell peppers, scallions, cherry tomoatoes, capers,
green olives & prawns smothered in our special homemade sauce. Served with
steamed rice
Parmesan Crusted Halibut ..........................................$17.95
Grilled halibut steak covered with parmesan cheese & topped with artichoke
salsa. Served with rice & beans
ENSALADAS
Seafood Burrito
Halibut Fish Tacos
Camarones Costa Azul ................................................$17.95
Tostada Salad: Crispy fried fl our or corn tortilla topped with refried beans,
lettuce, onion, tomatoes, cheese, sour creem & guacamole. Meat Choices: chicken,
shredded beef or seasonsed beef. ...................................................................$10.95
Fajita Salad
Avocado Shrimp Salad
Prawns sutff ed with crab meat & wrapped with bacon, Served with tortillas &
accompanied with peach habanero sauce. Served with rice & beans
Taco Salad
De Garden
Camarones Ala Crema
Camarones A La Diabla
SOPAS
Tortilla Soup
Caldo de Mariscos
Menudo
Albondigas Soup
Caldo de Camaron
Siete Mares
Pozole
Camarones Al Mojo De Ajo
Camrones A La Mexicana
Gif t
Certifi
cates
ESPECIALES
Fajita Crhimichanga
Chimichanga
Carmaon Chimichanga
Fajita Quesadilla
Club Quesadilla
Grande Quesadilla
Carmaon Quesadilla
Flautas
Huarache Plate
Sopes
Echiladas Mexicanas
Seafood Enchiladas
Enchiladas Mexicanas
Seafood Enchiladas
Enchiladas
Enchiladas Suizas
Enchiladas Poblanas
Burro Grande
Chiles en Nogada
Chile Rellenos with Meat
Los Tres Amigos Plate
BURRITOS
Deluxe Wet Burrito
Fajitas Burrito
Macho Burrito
Rellena Wet Burrito
BEEF
Chile Colorado Plate
Steak Mexicano
Carne Asada y Mojo
Carne Asada y Mas
CHICKEN
Chicken en Mole
Pollo A La Crema
Rosa’s House Specialty Chicken ..................................$13.95
Party
Room
COMBOS
Your Combo: Served with Rice & Beans
...................................................................................................................... $12.95
Choose Two: Enchilda, Chile Relleno, Taco or Tamale (Pork or Chicken)
the choose the fi lling: Cheese, seasoned Ground Beef, Chicken, Chile Verde, Chile
Colorado, Carnitas or Shredded Beef.
A chicken breast grilled then sautéed in a special sauce with mushrooms, green
peppers, carrots & onions, served over a bed or rice with jack sheese. Served with
black beans & tortillas
BREAKFAST
Machada Con Huevos
Hevos Rancheros
Huevos A La Mexicana
Chilaquiles Tortilla Skillet
Chorizo con Huevos
Breakfast Burrito
Omelet
Camaron Omelet
Veggie Omelet
Large Combo: Th ree Taquitos (chicken or beef), with one cheese quesadilla.
Served with rice & beans & garnished with guacamole & sour cream .... $13.95
FAJITAS
Your choice of meat saurtéed with fresh peppers, onions & mushrooms with our
special fajita seasonings. Served with rice, beans, fresh house guacamole, sour
cream, pico de gallo & frech corn or fl our tortillas.
Grilled Chicken Breast ....................................................................... $14.95
Tender Grilled Steak ........................................................................... $14.95
Succulent Shrimp ............................................................................... $16.95
Combo of Chicken, Steak & Shrimp .................................................. $18.95
Serving Beer, Wine
and Cocktails
Siuslaw Readers Choice winner for Best Mexican Cuisine/ Restaurant
7 years in a row also winning Best Salsa last 4 years.
2825 Hwy 101, Florence • 541-997-1144