The main runway at EUG was completely rehabilitated during the month of June.

In a time span of 720 hours (30 days) the primary runway at Eugene Airport was completely reconstructed… all 8009 feet.  Pretty amazing if you think about it.

The $9.5 million project included resurfacing the runway, major excavation at certain areas of the runway and installing a new centerline lighting system that will help the airport reduce energy use.  The project also provided 25 foot paved shoulders that will allow EUG to accommodate Boeing 747 aircraft without any modifications.
This project was completed in record time due to the  long hours and dedication of all those involved. More than 180 construction workers worked from start to finish and the City of Eugene Public Works Engineering staff did an excellent job in the design and construction management phases of the project.  That, along with a dedicated staff of airport employees, allowed us to complete this job ahead of schedule and under budget.
During the first 15 days of the project, I was concerned about the project completing on time.  During a month we hoped for sun and mild temperatures we were bombarded with rain, rain and more rain.  This did not discourage the workers and work was completed no matter the elements.
The City and community should be proud of the dedicated individuals that were involved with this project.  Their work will allow the airport to continue to provide a first class facility for air service in the region.

If you’re like me and you plan your day according to your next meal you may find today’s air travel experience very stressful, not for the usual reasons, but because a girl’s gotta eat!

I admit, I am a food snob, and I also attempt to eat healthy most of the time. I’ve found when I travel that finding a decent meal at many (most) airports can be a real challenge. Descriptions that float to the top from memory include goopy, nasty, blech. Sometimes when I’ve tried to eat smart I’ve wound up with a wilty rusty-lettuce leaf salad or inedible, “healthy” turkey wrap. My general rule now is when in doubt; throw it out… the idea of eating healthy that is. It’s usually a lot harder to screw up a cheeseburger, so sometimes going for the grease is the smarter choice.

There are a few exceptions to the bad airport food experience. I’ll start with my own hometown of course. At the Eugene Airport the full-service pre-screening Wings Barr & Grille serve great food, comparable with any fine restaurant in town. Its post-screening sister restaurant, Avolaré Deli & Bar, offers really good to-go food. Many passengers at EUG have discovered this, and some guests come out just to enjoy the food even when they’re not catching a flight. Others visiting Eugene have discovered Wings by ordering food they assume will be mediocre at best and are very pleasantly surprised. Here you’ll find options like a fabulous Cobb salad, blackened salmon, and fish tacos.

Other good airport restaurants I’ve found include the Laurelwood Brewing Co. at PDX. Its pub food, but it’s good, and you can enjoy a nice Pacific Northwest microbrew while you’re there. At Sea-Tac Airport Anthony’s Restaurant serves up fresh Northwest fish and shellfish with a great view of the runway and the Olympic Mountains. San Francisco’s Anchor Brewing Company also serves up decent, fresh food.

In my experience the further away you get from West coast airports, the harder it is to find a good airport restaurant meal. Pour La France Café & Bar at the Denver International Airport has good breakfast food. Another good breakfast spot is the Roadhouse 66 Bar at Phoenix Sky Harbor. And deSha’s Restaurant at the Blue Grass Airport in Lexington, Kentucky does a nice job, including Southern favorite’s hot browns and fried green tomatoes.

Another source of heartburn for many travelers is airport restaurant pricing. While many airports, including EUG, have street pricing policies, there’s still a lot of sticker shock for the held-hostage traveler who doesn’t know where there next meal is coming from. Part of it is supply and demand of that captive audience, but there are some additional costs associated with doing business at an airport that a restaurant in town wouldn’t have. Background checks and badging costs, wildly sporadic busy and slow times, and extra staff time needed for the screening of everything brought through the security checkpoint to name a few.

What I’ve learned in my travels is tracking down the local establishment, wherever you are, is almost always a good way to go. Be nosy and check out the food other travelers are eating before choosing a restaurant or ordering. And always, always carry some emergency food with you like an energy bar for those times that you’re not feeling the love for an airport restaurant.