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1151 Bronte Road, Oakville, Ontario L6M 3L1 Tel: 905-825-6000 Toll Free: 1-866-4HALTON TTY: 905-827-9833 www.halton.ca The Regional Municipality of Halton www.halton.ca 16 11 07 Mr. Colin Baker, P. Eng. Infrastructure Planning Engineer Regional Municipality of Halton 1151 Bronte Road Oakville, Ontario L6M 3L1 Telephone: 905-825-6000 ext. 7235 1-866-4HALTON Fax: 905-825-8822 Email: colin.baker@halton.ca Mr. Ian Dobrindt Project Manager Gartner Lee Limited 300 Town Centre Boulevard, Suite 300 Markham, Ontario L3R 5Z6 Tel: 905-477-8400 Fax: 905-477-1456 Email: idobrindt@gartnerlee.com From 2006 to 2007 and in consultation with the Ministry of the Environment (MOE) and Credit Valley Conservation (CVC), Halton Region completed an ecological monitoring program and groundwater ? Q Q C Q Q K C L R ? M D ? R F C ? * G L B Q ? W ? ! M S P R ? 5 C J J ? R M ? A M L ? P K ? R F C ? D C ? Q G @ G J G R W ? ? L B ? Q S Q R ? G L ? @ G J G R W ? M D ? R F G Q ? N P M H C A R ? ? 2 F C ? map above shows the approximate study area. THE PROCESS The study is being conducted in accordance with the requirements of a Schedule B project under the Municipal Class Environmental Assessment (June 2000), which is an approved process under the Ontario Environmental Assessment Act. A Class EA Report will be prepared to document the planning process followed, including conclusions, recommendations and how public input was received and considered. The Class EA Report will be available for review for a period of 30 calendar days. At R F ? R ? R G K C ? L M R G ? A ? R G M L ? M D ? R F C ? P C T G C U ? N C P G M B ? ? L B ? ! J ? Q Q ? # ? 0 C N M P R ? J M A ? R G M L Q ? U G J J ? @ C ? K ? B C ? @ W ? K C ? L Q ? M D ? ? ? similar newspaper notice and a letter mailed to those on the project contact list. COMMENTS We are interested in any questions or comments you may have concerning this project. Please contact either one of the following project team members if you have any questions or comments, wish to obtain more information on the project, or if you would like to be added to the project mailing list: NOTICE OF STUDY COMMENCEMENT PUBLIC COMMENT INVITED LINDSAY COURT WELL ADDITIONAL WATER SUPPLY CAPACITY CLASS ENVIRONMENTAL ASSESSMENT THE STUDY Halton Region is initiating a Class Environmental Assessment (Class EA) study for the provision of additional water supply capacity from the Lindsay Court Well for the Georgetown urban area including L C ? P @ W ? F ? K J C R Q ? M D ? 1 R C U ? P R R M U L ? % J C L ? 5 G J J G ? K Q ? ? L B ? , M P T ? J ? ? - L C ? M D ? R F C ? N P M H C A R Q ? G B C L R G ? C B ? G L ? R F C ? Georgetown Water Supply Master Plan Review (Halton Region, June 2003) is to provide future growth in the Georgetown urban area with additional municipal water supply from the Lindsay Court Well. This Class EA study will evaluate an increase in the maximum day pumping capacity at the Lindsay Court Well from 6,545 m3/day to 7,500 m3/day. Figure 1 Study Area Map 2 F G Q ? , M R G A C ? ? P Q R ? G Q Q S C B ? , M T C K @ C P ? ? 2007 Join us Sunday December 9 for our 25th Annual Egg Nog Jog sponsored by The Ontario Migraine Clinic. Special 25th Anniversary technical garment for all pre-registrations received before November 19. Commemorative medals and prizes for top finishers! High School teams welcome! Register at www.eventsonline.ca/info 905.877.5578 EggNog Jog www.migraineclinic.ca www.georgetownrunners.ca Proceeds go to Cancer Assistance Services of Halton Hills. Come Visit Us at our New Locations BOLTON 12249 Hwy. 50 Bolton 1-877-811-SHED (7433) 1-905-857-0899 MISSISSAUGA 1005 Eglinton Ave. W. Mississauga in the Toemar Garden Centre 905-816-0729 DURO-SHED DURABILITY IN EVERY SHED 24 Acton/Georgetown, Friday, November 16, 2007 Ingredients 2 lbs green beans, washed, ends trimmed and beans snapped in half 1/2 cup sliced almonds, toasted For the sauce 2 tbsp butter 1 tbsp olive oil 1/2 lb white mushrooms, sliced 1 cup chicken stock 3/4 cup dry white wine 1/4 cup 35% cream 1/4 cup chopped fresh chives Method 1. Preheat the oven to 350 degrees F. 2. To make the sauce, melt 2 tbsp butter and 1 tbsp olive oil in a frying pan over medium heat . Sauthe mushrooms until they are somewhat carmelized, stirring regularly. Remove the mushrooms and set aside. 3. Pour the chicken stock into the pan, turn up the heat to high and cook until reduced to about a quarter of a cup. Add the white wine and bring it to a boil. Reduce the sauce to about hal f a cup. Now add the cream, bring to a boi l , and reduce unti l s l ight ly thickened; add the mushrooms. Continue to reduce sl ightly to compensate for additional liquid in with the mushrooms. Add chopped chives. Set aside. 4. Place green beans in a casse- role pan. Pour white wine mush- room cream sauce overtop. Cover with foil and bake for 30-45 min- utes, until beans are tender and sauce is bubbling. 5. Remove from oven, top with toasted almonds. Serve. (See story, pg. 25) Green Bean CasseroleAnyone wishing to contribute plastic milk or bread bag square tags to thewheelchair drive must drop them off at one of the following locations, no later than Dec. 1: Wastewise, The Freckled Lion, Georgetown Yarn and Crafts, and Glen Williams Antique Market. The tags must have an expiry date. One thousand tags will be exchanged for a wheelchair that will be donated to a child with special needs in South Africa. Save your tags