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www.canyoncourier.com
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The mountain area’s newspaper since 1958
est. 1958
WEDNESDAY, JANUARY 20, 2021
75 CENTS
NOW SERVING EVERGREEN, CONIFER, BAILEY AND PINE
Staying open to stay in business
Pushing forward
Restaurant owners have mixed feelings about 5-Star certification BY DEB HURLEY BROBST DBROBST@COLORADOCOMMUNITYMEDIA.COM
Evergreen Fire/Rescue firefighters take part in a pushing-in ceremony for its latest wildland fire truck, a ceremony that has its roots PHOTOS BY DEB HURLEY BROBST in the 1800s.
Evergreen Fire welcomes new engine, support van to its fleet BY DEB HURLEY BROBST DBROBST@COLORADOCOMMUNITYMEDIA.COM
Evergreen Fire/Rescue’s new engine and support van got pushed around on Friday. Literally. About 30 Evergreen Fire/Rescue firefighters and auxiliary members participated in a pushing-in cer-
emony to welcome the vehicles into the fleet by pushing them into the fire station bays at Station 2. Beforehand, the department’s chaplain blessed the vehicles. The pushing-in ceremony dates back to the 1800s when fire departments washed off the horse-drawn water pumpers before firefighters pushed them into the station bays, Fire Chief Mike Weege told the group. The support van is equipped with the items that the auxiliary group — called the Turnouts — will need for SEE FIRE TRUCK, P4
The Type 3 wildland fire truck will allow Evergreen firefighters to deploy to fight wildland fires in the area but to also deploy to fires around the state, bringing back valuable training.
While some restaurant owners hope Colorado’s 5-Star certification program will help them weather the COVID-19 storm, others are on the fence about whether it would be good for their eateries. Evergreen and Conifer restaurant owners say — whether they have the certification or not — they are working hard to keep their patrons safe, and they have implemented cleaning and social distancing protocols. They hope people will visit their establishments either in person or by ordering take-out meals. The 5-Star certification provides assurances that businesses are sanitizing areas, having patrons wear masks when not eating or drinking, keeping tables further apart for social distancing and keeping track of patrons for contact tracing if someone should contract the virus. However, it’s a one-size-fits-all program, and not all restaurants fit the mold. Some owners are concerned requirements to maintain the certification could keep patrons away SEE RESTAURANTS, P3
INSIDE THIS ISSUE Obits Happenings
2 Sheriff’s Calls 7 Hoops preview
3 Broadband 9 Puzzles
5 Opinion 16 Classifieds
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