‘Christmas on Broadway’ at Elks
The Sweet Home Elks will present Christmas on Broadway, starring a variety of local performers, at 7 p.m. Saturday, Dec. 20, at 440 Osage St.
Admission is $5 for the event, which will include holiday refreshments.
Proceeds will go to the Elks, for charitable causes that include the local backpack program, the Back-To-School event providing supplies to local schools, Local Eyes providing eye exams and glasses to needy people, scholarships, drug awareness, Hoop Shoot and other youth activities, Veterans programs and more.
The performers are community members, ranging from 8-year-old Brooklyn Barnes to 91-year-old Mac McNulty, and including Logan and Kevin Burt, Cathy and Jackie Cheshire, Corinna and David Dominy, Tegan Johnson, Lori McNulty, Jaquiline Ohmer, Michelle Swett and Brandi Vinson.
For more information, call (541) 409-8957.
City offers land use training course
Sweet Home is offering a two-session training course in January on land use.
The course, entitled Planning in Oregon, is designed to be a deep dive into the Oregon planning system and how it applies at the local level. It will include a discussion on the various types of applications, the processes, hearings, and ethics.
The two sessions will be held Tuesdays, Jan. 6 and 20, from 6 to 9 p.m. at the Jim Riggs Community Center.
The presenter will be John Morgan, who served as facilitator for the community meetings held in 2008 that led to the establishment of the Sweet Home Active Revitalization Effort (SHARE). He will also take time to talk about real-world local issues and questions.
The core objectives of the two training sessions are:
To create clear understanding of the legal and historic foundation upon which the City’s planning systems are based
To create detailed knowledge of both the long range and current planning processes, including types of applications, hearing processes, etc.
To create an understanding of the ethical principles of the quasi-judicial process including ex parté contact, conflicts of interest, and bias
To get everyone involved in the planning processes, city councilors, planning commissioners, other decision-making bodies and staff equally knowledgeable on the details of how the system works and decision making, which also creates an environment of holding each other accountable.
Seating will be limited, so RSVPs are required by 5 p.m. Tuesday, Dec. 30.
To RSVP either e-mail [email protected] or contact Linda at (541) 367-1431.
OSU Extension offers poultry class
The Oregon State University Extension Service in Lane County is offering a class in “Getting Started with Poultry” for small-scale and backyard poultry producers.
The class will be held Thursday, Jan. 29, at the OSU Extension Service office, 996 Jefferson St., Eugene (enter on 10th at the ramp). Sign up for either the 2-4:30 p.m. or 6-8:30 p.m. class. The class is limited to 25 students and costs $25. Pre-registration is required.
The class will cover the ins and outs of raising chickens, turkeys and other poultry and is designed for those interested in raising poultry for eggs or for meat. Dr. Jim Hermes, OSU Extension Service poultry specialist, will cover topics including hatching eggs, brooding and raising chicks, poultry nutrition, flock and bird health, breeds of poultry, and housing for poultry.
For additional information see the website extension.oregonstate.edu/lane/gardens or contact the OSU Extension Service office at (541) 344-5859 to pick up an application.
Meals on Wheels
Meals on Wheels, also known as Your Table or Ours, offers lunch at the Sweet Home Community Center to seniors over 60 at noon on Mondays, Tuesdays and Fridays.
The Senior Center serves a separate lunch on Wednesdays.
First-time diners are invited to come in and have a free lunch to give it a try.
Suggested donation is $3.50. All meals are served with milk, coffee or tea upon request and diabetic desserts are available on request.
Weekly Menu
The lunch menu on Friday, Dec. 19, is beef patty with scallopini sauce or roast pork with gravy, whipped potatoes, Capri blend vegetables, bran wheat bread and candy cane cake.
The menu for Monday, Dec. 22, is shoyu chicken or baked ham with orange glaze, Lyonnaise potatoes, Scandinavian blend vegetables, cracked wheat bread and cranberry crunch bar.
The menu for Tuesday, Dec. 23, is roast turkey with gravy or meatloaf with gravy, whipped potatoes, succotash, oatmeal bread and chocolate fluff.
For more information, call (541) 367-8843.