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RIGHTS-OF-WAY


Co-op Takes Advantage of Warm Weather to Maintain Rights-of-Way


Beginning in June, VVEC will


aggressively target vegetation grow- ing in its rights-of-way. Contract crews with Progres-


sive Solutions will be spraying trees, brush and vines growing under VVEC’s electric lines. They will treat over 1,380 miles in areas near the Collinsville #1, Sequoyah, Owasso, Dome, Hulah, S. Cof- feyville, and Elm Creek substations. According to Lon Lambert, VVEC’s right-of-way coordinator, the herbicide is a mixture of Accord XRT II and Tordon K, manufac- tured by Dow AgroSciences, and Arsenal, manufactured by BASF.


“These are produced and sup-


ported by established US manufac- turers,” he says. “The contractors carry the herbicide in four-gallon backpacks, which gives them a great deal of control on the amount and where it’s being sprayed. It takes just a tiny bit of herbicide to be effective, and the contractors are very selective in where they apply it,” he explains. Lambert goes on to say the


crews selectively treat the low-grow- ing brush under the electric lines. “These products encourage the


growth of grasses, flowering broad leaf plants, and other low-growing


vegetation beneficial to wildlife, and that allow the rights-of-way to be reclaimed by natural vegetation. “Treated vegetation simply dies and crumbles in time,” Lambert explains. He adds the herbicide is safe for humans, pets and livestock, but that there won’t be any spraying near crops, bees, or vineyards, or when there are high winds. “We are careful about spraying


in sensitive areas, and are consider- ate of members’ property.” Anyone with questions about the right-of-way maintenance pro- gram can call Lambert at 918-371- 2584, ext. 6208.


RECIPE Grilled Sausage with Spicy Sauce 1 Tbsp. vegetable oil


2 lbs. good-quality kielbasa or other smoked sausage, cut into bite-size pieces


3/4 cup ketchup


3/4 cup spicy brown mustard 1 Tbsp. hot sauce


Soak 8 to 10 wooden skewers in water for about 20 minutes. Preheat a grill to medium and brush with the oil. Thread sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side. Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping. YIELD: 6 servings


4 June 2014 VVEC Power Circuit


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