SHC 1-7-14

January 6, 2015  |  By  | 


Wednesday, January 7, 2015 A2 www.thechronicleonline.com Columbia 9-1-1 Communications District • P.O. Box 998 - St. Helens, OR 97051 Administrative Ofce: (503) 397-7255 • Non-emergency Dispatch: (503) 397-1521, 1-800-696-7795 www.columbia911.com Consider all of the conditions before you drive this winter. that leads to challenging winter driving. Here are a few things to consider before you hit the road. • Weather conditions . Check a weather website, such as www.weather.gov/forecasts/graphical/sectors/pacnorthwest. php, for driving conditions to help you decide when and if to hit the road, cross the mountains or go into the city. • Road conditions . Oregon Department of Transportation continually updates www.tripcheck.org with road and weather conditions, construction zones and camera views. • Your car’s condition . How are your tires? Do you have chains? You should also be prepared with emergency supplies, a full tank of gas and a charged cell phone so you can call 9-1-1 in an emergency. • Your own condition . Have you had enough rest? Or a few drinks? Honestly assess your own ability to drive safely before you get behind the wheel in winter’s more challenging driving conditions. Columbia 9-1-1 Communications District When Seconds Count. hazardous at times. But weather isn’t the only condition Winter weather in Oregon can make driving downright Tree disposal supports Boy Scouts Boy Scout Troop 106 is offering a pick up service for disposing of Christmas trees in Co- lumbia City, Scappoose and St. Helens. On Jan. 8, 9, 10 and 11 have your tree collected at your door for an $8 donation. For a $6 donation, you can drop off your tree at a drop box located at Lawrence Oil. All donations will benet the Boy Scout troop. To arrange for tree collection, call Bill Reese at 503-366-0726, or e-mail him at billr@ columbia-center.org. Your donation can be prepaid or given at the time of collection. OPEN: Tuesday – Saturday, 9:00 am to 5:00 pm S erving Columbia County. Located at 164 Lile Street in St. Helens, only one block west of Hwy 30, behind The Bike Shop. For more informaon, check out our facebook page hps://www.facebook.com/sthelensrestore, or website: h p://h-or-colu.huterra.com/ . 503.366.1400 Happy New Year “We want to thank our donors, customers, and volunteers for your part last year in helping make us a success! Now we look forward to 2015! We have new, great, end-of-the-year donations, and this is a great time to take advantage of our monthly discounted sale prices.” - Dave New Year’s food in the United Kingdom depends on how you are celebrating. Many feel that after the traditional Christmas dinner of turkey, a good, hearty beef meal is called for. I liked to cook a Steak and Guinness Pie; it can be prepared in advance and popped in the oven about 45 minutes before you want to eat. Serve with hot, creamy mashed potatoes, and a green vegetable and you are set. Steak and Guiness Pie • 1 1/2lbs stewing beef, sinews removed, leave some fat it gives avor, and cut into cubes salt and pepper to taste • 2 TBS heaping all purpose our • 2-3 TBS oil • 1 onion, peeled and roughly chopped • A couple of bay leaves, • 1 clove garlic, minced • 2-3 carrots, peeled and chopped • 28 ounces tinned diced tomatoes • 2 cups Guinness or other stout beer, however I like to use 1 cup Guinness and 1 cup beef stock. • 1 sheet puff pastry, defrosted • 1 egg beaten • Deep sided round ovenproof dish 1. Season the meat generously with salt and pepper, sprinkle with our and toss around until all pieces are well covered. 2. Heat oil over medium-high heat, in a large casserole type pan, brown the meat until no pink shows, if it gets a bit crusty, all to the good. Don’t over crowd the pan, you will probably have to do this in batches. Remove from pan. 3. Add onion to the pan, (add more oil if you need to) and cook for 1 minute, then add the carrot and bay leaves and cook for 4 minutes. Add the Guinness/Stock and tomatoes and bring to a boil, scraping up any bits at the bottom of the pan. Add the meat, stir and turn down the heat to a simmer. Simmer for about 2 hours or until the meat is very tender. The sauce should be thick and intensely avored. Season if needed. This stage can be done the day before, and kept in the fridge if you want. In fact, I think doing it the day before lets the avors blend. 4. Preheat oven to 375° F. 5. Place meat in dish (you could make individual pies if you want). 6. Roll out the pastry, dusting with our until about ¼” thick. Cut out a large circle (or individual circles) about ½” bigger than the top of your dish. Brush the rim(s) of the dish with beaten egg, then place the pastry circle on top, pushing the excess pastry down the outside of the dish to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg. 7. Bake in the middle of the preheated over for about 45 minutes until golden and bubbling. May I take this opportunity of wishing you all a very happy and prosperous 2015, and ask you all to keep those recipes coming! Alex McClure The Chronicle Calling all Cooks! The Chronicle is asking all our readers to share their ORIGINAL SEASONAL RECIPES. Whether the recipe is one of your own or a favorite that has been handed down over the years, we would love to see it. As space permits, we will print some of these recipes (chosen by our highly- qualied team) in The Chronicle. Please send your recipes to: Alex McClure, PO Box 1153 St. Helens, OR 97051 or email: classifed@thechronicleonline.com Recipes Wanted! Frugal Foodies Frugal Foodies (obtained from grease traps and other food processing operations) from Republic Services, which specializes in solid waste collection, transfer, recycling and dis- posal services. According to SHOR’s proposal, food waste would be delivered to the site — fully contained — by rail or by truck. All materials brought to the facility would be processed and introduced into the recycling system the day it is delivered, as there will not be any on-site stor- age for unprocessed material. The material would be processed through equipment that will remove any packag- ing. After the organic mate- rial is ground up, water is added and the mixture would be pumped into enclosed anaerobic digesters. Liquid organic waste would be transported to the facility in enclosed tanker trucks and ofoaded through hoses into holding tanks. From there, the waste would be pumped into fully enclosed blend tanks and fed into fully enclosed anaerobic digester tanks to covert the organic liquids to methane. The methane, or “biogas,” would be collected from the digesters, cleaned, and either used as fuel for the Cascades boiler system or for creat- ing electricity. If the biogas is converted to electricity, SHOR plans to sell the elec- tricity to Cascades Tissue or Portland General Electric. Liquids removed from the anaerobic digester tanks would be sent to the city’s wastewater treatment facility, while solids from the separa- tor would be taken off-site in storage containers to be used as nutrient fertilizer. The company plans to have 10 employees, possibly 20 if a second shift is added. According to city planner Jacob Graichen, the facility would be the second of its kind in the state, as the only other organic waste recy- cling facility is located near Eugene. SHOR’s application revealed that the proprietors chose the St. Helens site because of its proximity to the railway and the Portland/ Vancouver metro area. Graichen said concern has been expressed about wheth- er the facility would produce nuisance odors. Upon talking with individuals near the Eugene plant, Graichen con- cluded that there aren’t any odor complaints stemming from the waste recycling pro- cess. Additionally, SHOR’s application claims the waste receiving building will have a bio-lter to remove any odor from the air. As for impacts to trafc, a report compiled by Kittelson & Associates, a transporta- tion engineering and plan- ning rm hired by the ap - plicant, indicates the facility will generate approximately 50 daily trips. A trafc impact study is not required under the city’s municipal code since SHOR’s proposed facility would not generate any more trafc than the property’s previous land use had gener- ated. The report explains, “The additional trips from the proposed development, combined with the current Cascades Tissue facility, are still estimated to only gener- ate approximately 25 percent of the trips previously associ- ated with the property when occupied by the former Boise Cascade paper mill in the 1990s and 2000s.” Comments on the pro- posal will be accepted at Tuesday’s public hearing at 7:30 p.m., in the city council chambers at St. Helens City Hall, 265 Strand Street in St. Helens. From PAGE A1 Courtesy photo Organic waste material, such as this food and garden waste, accounts for nearly 26 percent of municipal solid waste in the country. A proposed organic recycling plant in St. Helens, would take that waste and produce methane gas and agricultural compost. PLANT: organic waste recycling facility proposed