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.
Come see what you’re missing
at the CG Cascade Home Center
• Trees
• Outdoor power
stakes & strips
• Extension cords
• Wreaths
• Stocking stuffers
for all budgets
• Rolls of snow
• Christmas Lights
• Wrapping paper
• Pre-lit yard art
(peanuts and more)
• Snow globes
and so much more.....
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Cottage Grove
Sentinel
& Equipment Rental
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