Newspapers / Morrisville and Preston Progress … / Aug. 30, 1995, edition 1 / Page 1
Part of Morrisville and Preston Progress (Morrisville, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
F The Morrisville & Preston ress Published Monthly Al8usT30,19^. Shiloh residents in line early as water, sewer pact OK’d By Bill Kirkland "We’re going to get it; it’s here now, folks," said Billy Sauls. "Hal lelujah." Morrisville’s acting mayor was referring to the Board of Com missioner’s passage Monday night of an historic 20-year agreement calling for the Town of Cary to provide water and sewer services to Morrisville. llie contract will clear the way for rt^id development in Morris- vUle once the town receives the maximum service called for in the contract: three million gallons of water a day and two million gallons of waste water treatment a day. Residents of the Shiloh com munity made it clear they want a piece of the action as soon as the sewer capacity is expanded. "We came here about sewer in that area," said Herbert Barbee, a spokesman for the 17 residents in attendance at the Morrisville Town Hall. "When can we expect it?" "We’ve got a board dedicated to getting that to you," responded Sauls. "Yeah, but you’ve got some heavy tax people (developers)," said Barbee, a brother of Com missioner Leavy Barbee. "We pay taxes, too, but we don’t think we get enough for it." Delores Scott, also a Shiloh resi dent and a former commissioner, said she had received cor respondence frmn the town promis ing sewer service as early as 1986. "When Morrisville annexed Shiloh, our expectations were high," she said. "We were told we would grow as ycHi grew. You’ve grown, but you’ve left us behind. We helped you when you needed it (the vote on annexation), but now we need you." "One way or the other, you’re going to get it," said Commissioner C.T. Moore. "In two years I’m hoping you’re going to have it," said Sauls. "I think we have the pieces of the Nine on tap: Even with low utility capacity, town’s in midst of building flurry puzzle we need to put it together." The projected date for a major ex tension of sewCT services in Monis- ville is April 2, 1997. That’s the target date for completing an ex pansion of the North Cary waste water treatment plant, a prqjea that will increase the plant’s capacity to 12 million gallons. Once the expansion is con:^>leted, Sm major, page 2 By Judy Cragan and Ron Page As Morrisville prepares to sign a utility agreement with Cary that will open the floodgates for devel opment, at least eight projects are on the drawing board that won’t re quire the expanded water and sewer edacity. Seven proposed commercial buildings and one residential pro ject received site plan approv^ in August from the Board of Com missioners. The commercial build ings alone would add 206,125 square feet of floor space and ex pand the town’s tax base even more. In addition, the Moirisville Post Office either will seek an expan sion of its existing facility on N.C. 54 or lease a building that will more than triple its floor space. The 1,330-square-foot building now being used was built in 1973 and is leased from Mrs. R.E. Truelove of Apex. Michael LeGrande, a real estate specialist for the U.S. Postal Ser vice, said Tuesday that bids recent ly submitted for a new 4.440- square-foot leased facility were considered too high by the Postal Service’s Greensboro Distria Capi tal Investment Committee. The Postal Service had taken an option on a two-acre site across the street from its present building, and had invited bi^ for a building that would be constructed and then leased for 20 years. With all bids considered excessive, the Postal Service now will consider expand ing at its present site or moving to a building that already is large enough to accommodate its needs. Paul Hamrick, postmaster in Morrisville for the past four and one-half years, says mail volume has grown 15 percent a year in his tenure. The station now makes more than 2,200 deliveries daily. Hamrick has four mail carriers, each of whom delivers a stack of mail that is an average of 60 feet high. "Once we get a new building, I’d like to add two or three more routes" and spread out the distribu tion among more drivers, Hamrick says. Despite tight quarters for the equipment and the station’s five employees, Hamrick says his main go^ is being met. "Our majex concern is serving the customer," says the postmaster. "We do everything we can to get people through as quickly as pos sible. I just hired another person so that we’ll have two people on the window all the time." As the Postal Service reviews its options, two more jx'ojects were added Monday night to a growing list of site plans approved by the Board of Commissioners. The latest projects include an 68,800-square-foot office building on Dominion Drive to house NFE Technologies, a Raleigh engineer ing consulting firm. Action taken earlier in the month by the board offers additional evi dence of the latest growth spurt. • Approval was given for con struction of Microtel, a 99-roMn hotel on 2.9 acres along Factory Shops Road. This will be a three- story, 11,000 square-foot brick building with a residential pearance. It will not include restaurant facilities. • Approved as well is a Waffle House to be located on Airport Boulevard between the Days Inn and Hampton Inn motor lodges. Construction of the new 1,725 square-foot facility by the Georgia- b^ed chain will include handicap sidewalks between the hotels and restaurant Airport Boulevard will also be widened by two feet. Waf fle House officials indicated the* projea caild be scraRjed after the* board Monday night rejected a revisiem in setback and landsc^ing requirements. • A 10,000 square-foot flex build ing is planned on a one-acre site at the intersection of Morrisville Park way and Quail Fields Court. The building will be a mix of warehouse and office space and the first phase includes construction of the overall outside shell. Interior finishing work will be done when tenants and their needs are determined. A five-foot-wide sidewalk will be constructed along the eastern side of Morrisville Parkway. • An 80,000 square-foot corporate office building has been given the See SEVERAL, page 2 CURIOUS AS A CAT—Wade Davis, who owns an emu farm on McCrimmon Parkway in Morrisville, has named his most inquisitive emu, Nosey. On a recent morning, she strolled up to Davis’ John Deere to check out his cargo. A feathered delicacy Local eatery hopes emus will please palates, sweeten menu By RON PAGE Planning to eat out? Tired of the same chicken, beef or pork dishes you’ll find in most restaurants? Then here’s an idea: try emu! The big bird that resembles an ostrich made its area lunch-table debut Monday when Davis Family BBQ on N.C. 54 in Morrisville be gan serving chili made with emu meat. "It’s a big item in Texas," says restaurant owner Kenny Davis, who is adding the meat to his menu as a marketing tool for his uncle’s venture into the emu business. "It has a taste just like beef, but without any of the grease of beef. And it’s 97 percent fat free." Davis says he’ll offer the chili for a few weeks and then begin selling emu burgers. Wade Davis, his un cle and a fcamer Morrisville mayor, is the one who brought the meat to his attention and has arranged for buying a fresh supply from Texas. "Everyone who’s tasted it raves about it," Kenny Davis says. Six of the birds are roaming spe cial enclosures at the newly named Homestead Emu Ranch that Wade and Jean Davis own off McCrim mon Parkway in Morrisville. The 57-year-old Davis, who retired last December after 27 years as a field technician with a Raleigh office products firm, was bom in the house at the emu ranch and plans to operate his new business at the three-acre site. It is said that "necessity is the mother of invention," and Wade Davis feels th^ can be ^plied to agriculture. "Farming is un(^going change in the South, and a bird like the emu can be a salvation for the small growers," he says. "It’s an alternate form of agricul ture where lots of land is no longer available to the grower," he points out "Tobacco fanning is on the decline. Housing, industry and of fice developments are taking over the big pieces of land and raising emus can be profitable on small farms. Where 50 acres would be needed for cattle, only five acres are needed for a similar number of emus. We feel it’s going to play a big role in the future develojanent of agrioilture in the Carolinas." The idea of raising emus for their by-products came when Davis at tended a February funeral in Texas for his brother-in-law. "The state has a large number of the birds and I saw the potential," he says. "I was able to purchase six thoroughbred breeders at a cost of about $2,500 each." Sound like a lot of money? It is, but Davis says the 10 to 12 breeders he expects to have will hatch some 200 to 300 birds for slaughter each year. Non-heeders, ’ Sm breeder, page 2 Prestonwood chef swirls a mean broom, too kitchen maestro—Executive chef Ed Kaminski orchestrates activity in the kitchen at ^restonwood Country Club. Kaminski remem bers eating fried bologna sandwiches as a boy growing up in North Carolina, but now his specialty is Southern cuisine with a French flair. By ROXANNE POWERS He wears a golf c^ on the job. And he earned celebrity status ^ the Jimmy V Celebrity Golf Classic without playing a single hole. What he did was prqjare food. "Tons of it," he says. And to the celebrities and other diners who feasted on Ed Kaminski’s creations last weekend, Prestonwood Country Club’s exec utive chef was the Oiarles Barkley of the kitchen, the Dick Vitale of the entree. While the average couple may cringe at the thought of hosting a party of eight, Kaminski thrives on filling plates on a massive scale. For the Jimmy V events, he prepared food for a sit-down, black tie dinner of 500. Not to mention a fashion show of 160. Or box lun ches for 650 volunteers. "In the past I enjoyed the actual preparation die most," says the resi dent of Morrisville. "Now I get just as much out of the orchestration and organization of the kitchen, seeing things run smoothly and seeing everything pulled together. It’s a challenge." But Kaminski, noted for his Southern cuisine with a French flair, also attends to the little details. Want a quail that’s no longer on the menu? Just give enough advance notice and you’ll get it. Want a special dinner be cause you’re on a diet? He’ll take care of that, too. "We’re here to please the mem bers," he says. "If we don’t do that, we’re just like any other restaurant" As executive chef, the 35-year- old Kaminski could require the other chefs in his kitchen to wear shorter hats than his own, the prin- S«e CHEF, page 2 LK KAIt JAGE PAID ’RISVILLE NC :RMiT #23 Del'verod expressly to the residents of Morrisvilli: and Preston
Morrisville and Preston Progress (Morrisville, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Aug. 30, 1995, edition 1
1
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75