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About Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current | View Entire Issue (Nov. 25, 2015)
COTTAGE GROVE SENTINEL November 25, 2015 R IVERWALK V ILLAGE Stay safe: Fire marshal offers holiday cooking tips New development on Highway 99 approved W BY JON STINNETT The Cottage Grove Sentinel H ome manufacturer Hayden Homes got the green light to build a new multiple-family residential development of detached cottages on the south end of Cot- tage Grove last week. On Wednesday, Nov. 18, the Cottage Grove Planning Commission unanimously approved a site design review for Riverwalk Village, a 32-unit development planned by Hayden Homes, a developer with communi- ties in Idaho, Oregon and Washington, for the land adjacent its Riverwalk subdivision off Highway 99. Hayden began building Riverwalk in 2008 on property that formerly housed a timber mill. The company reported strong sales of the homes, which were marketed to fi rst- time homebuyers, throughout the economic downturn. It had originally sought to sell the commercial land fronting the subdivision, according to City Planner Amanda Fergu- son, who said the City’s zoning laws man- date that 10 housing units per acre be built on land zoned for residential development. The Planning Commission approved a zone change from commercial to multiple-family residential in July, a move that concerned courtesy graphic This artist's rendering shows the typical design scheme for the cottages planned as part of the Riverwalk Village development. neighbors of the potential development. Ferguson said that the specifi cations of the multiple-family residential zoning re- quired that 32 dwellings be built on the property, and 32 homes are indeed planned. The homes range in size from about 800 to 1000 square feet, and Hayden Homes rep- resentative Erik Peterson (who could not be contacted by the Sentinel for this article) re- portedly told the Planning Commission that the homes would be marketed to new fami- lies and “empty nesters,” or seniors looking to downsize after their children have left the home. Planning Commission President Darby Valley said Hayden appears to be trying to stay within its expertise of single-family homes. He said the Commission was con- cerned about the aesthetics of the homes that face Highway 99, and the company agreed to install fences between the homes. “The structure are long and skinny, and they looked a lot like barracks in some pic- tures,” he said. “We wanted to try and make them more homey.” Still, Valley and Ferguson said the homes should be a welcome addition to Cottage Grove. “We could use the housing,” Valley said. “I’ve heard a lot of demand for upscale rent- als, and empty nesters and young profes- sionals really have no options at this point.” South Lane Chief recognized for lending a hand S outh Lane County Fire and Rescue Chief John Wooten received accolades recently for work he performed outside his District. Wooten, who has been South Lane’s chief since June of 2014, was lauded by the Goshen and Pleasant Hill Districts for assistance there while the districts were between chiefs. Pleasant Hill Chief’s Assistant Beth Sprague explained that the two districts share adminis- tration under an intergovernmental agreement. Sprague said that the Pleasant Hill chief’s departure in July left the districts without lead- ership in the three-month lag before an interim chief could be found. Wooten and Terry Ney of Lane Fire Authority helped fi ll in the gap until a more permanent interim could step in, Sprague said. “Without his (Wooten’s) help, it would have been diffi cult for us to continue providing our services,” she said. “It was a good-neigh- bor gesture and an extension of professional support that our staff and volunteers really appreciated.” A plaque recently presented to Wooten thanks him for his “leadership in our time of need.” 3A courrtesy photo South Lane Chief John Wooten received a plaque of congratulations from members of the Pleasant HIll and Goshen districts. ith Thanksgiving just a few days away, State Fire Marshal Jim Walker is re- minding Oregonians to keep fi re safety front and center when cooking and preparing holiday meals. “When friends and fam- ily gather at this festive time of year, it shouldn’t be marred by tragedy,” says Walker. “By following a few fi re prevention tips, you can keep yourself and loved ones safe.” From 2010 through 2014, there were more than 3,900 cooking-related fi res in Oregon causing seven deaths, 232 inju- ries, and more than $35 million in property loss. Cooking safety tips: Keep a close eye on your cooking; never leave cooking food unattended. If you leave the kitchen, turn off the stove or set a timer. Keep your cooking area clean, including stovetop, burners, oven, and exhaust fan. Keep anything that can catch fi re - oven mitts, wooden uten- sils, dishtowels, and food pack- aging away from your stovetop. Wear clothing that will not dangle onto stove burners and catch fi re. Keep pot and pan handles turned inward on the stove to avoid bumping them and spill- ing hot foods. Heat cooking oil slowly and never leave it unattended. Have a “kid-free zone” of at least three feet around the stove and areas where hot foods or drinks are prepared or carried. If you have a cooking fi re: Always keep a lid nearby to smother small grease fi res. Smother the fl ames by carefully sliding the lid over the pan. Turn off the burner and don’t move the pan until it is completely cool. Never pour water on a grease fi re; it can splatter the grease and spread the fi re. In the event of a fi re in your oven or microwave, turn them off and keep the doors closed. When in doubt, get out! Call 9-1-1 after you leave. Make sure you have smoke alarms on every level of your home, outside each sleeping area, and in every bedroom. Test smoke alarms monthly and replace them if they are 10 years old or older. Turkey fryer safety: The OSFM agrees with the National Fire Protection Associ- ation in discouraging the use of outdoor gas-fueled turkey fryers that cook the turkey in hot oil. The use of deep fat turkey fryers can lead to devastating burns, other injuries and the destruc- tion of property. However, we also recognize some families choose this meth- od to prepare their turkey. If you use a fryer, the OSFM urges you to use extreme caution. “If you’re cooking your tur- key in a deep fat fryer, always do it outdoors a safe distance from buildings, deck railings and any other fl ammable mate- rial, and never leave it unattend- ed,” advises Walker. “Hot oil is extremely dangerous, so never use turkey fryers on a wooden deck or in your garage.” More turkey fryer safety tips: Lower and raise food slowly to reduce splatter and prevent burns. Cover bare skin when add- ing or removing food from the fryer. Make sure to have at least two feet of space between the pro- pane tank and the fryer burner. If the oil begins to smoke, immediately turn the fryer gas supply off and leave the pot un- covered to cool. For more information on cooking safety, visit: http:// www.oregon.gov/osp/SFM/ Pages/kitchensafety.aspx For more information on general home fi re safety, visit: http://www.oregon.gov/osp/ SFM/pages/commed_firesafe- ty_program.aspx He’s bearded but it’s not Santa. 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