SERVICE
Right-of-Way Efforts Aimed at ‘Tree-Free’ Easements
Although summer may be winding down this month, we are continuing to take advantage of the weather and long days to clear and maintain our rights-of-way. Lon Lambert, VVEC right-of-
way coordinator, says special attention is being paid to areas where the co-op has an easement. “We are clearing easements
of fast-growing trees that can grow into the easement,” he says. Those include such trees as hackberry, elm, oak, pecan, and Bradford pear. Depending on the location, red bud trees might be left.
“We are leaving certain low-
growing species,” he adds. Lambert goes on to explain
the co-op’s easement is 15 feet on either side of a 3-phase line, and
10 feet on either side of a single- phase line.
“Clearing and maintaining the easements results in better service to the members, and fewer out- ages,” explains Lambert. “Trees and brush in the right-of-way can interrupt electric service, espe- cially during severe weather. By taking a firm stance on clearing
rights-of-way and maintaining our easements, we’re ensuring reli- able electric service, and reducing outages.”
Lambert says crews have been working in the areas near the Oologah and Verdigris substa- tions.
“We want to thank the mem- bers in those areas,” he says. “We certainly appreciate their coopera- tion.
Anyone with questions about
VVEC’s right-of-way maintenance program can contact Lambert at (918) 371-2584.
Co-op Web site being Re-designed
Beginning in mid-September, our Web site –
www.vvec.com – will have a new look!
The new design will allow you to access our programs and services quicker and more efficiently, and will allow us to update it quicker and easier so it is current any time you visit. Check it out and let us know what you think!
RECIPE
Creamy Pasta Salad 6 oz. pasta
3⁄4 cup broccoli (blanched - cooked 1 min. in boiling water) 1 cup frozen peas
6 slices bacon (crumbled) 1 cup cheddar cheese (shredded) 1⁄2 cup carrots (thinly sliced)
14 oz. yogurt (Suggested - use 6 oz. plain Chobani + 8 oz. honey Noosa) 1 pkg. dry Ranch Dip Mix (Suggested - Hidden Valley Ranch)
Boil pasta - approximately 8 min, until cooked through. Drain, then cool pasta in the fridge.
Blanche broccoli, then dice. Combine broccoli, peas, crumbled bacon, cheese, and carrots in a medium mixing bowl. Stir in cooled pasta.
In a separate small bowl, create the dressing by combining the dry ranch packet with the yogurt.
Slowly add in the yogurt ranch sauce to the pasta mixture, until reaching desired creaminess. Serve cold.
4 September 2014 VVEC Power Circuit
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