Blizzard-like conditions in Southern Oregon and Northern California caused multiple road closures.

CalTrans District 2 and the Oregon Department of Transportation are working in tandem to break up the snow and ice on I-5 and other main roads.

In Oregon, Highway 66, 273, Dead Indian Memorial Road and Colestin roads are closed until the plow can ensure everyone's safety.

“That specifically includes Dead Indian Memorial Road. and Colestin road, it seems like every time we have an I-5 closure it seems like people try to take another route, they end up getting stuck and that calls out our Search and Rescue resources locally. We want to prevent that from happening as much as possible,” said Julie Denney, spokesperson ODOT.

Ashland local businesses were prepared for people to be stuck in the city as they await the roads to reopen.

“On rainy and snowy days we can expect it to be busy, we usually end up with a much slower second and first hour but then we get a huge lunch rush and have tons of people until close,” said Cullen Taulbee, baker at Little Shop of Bagels.

Some days are busier than others but some of the local businesses get excited about the influx of customers during bad weather days.

“Some days we’re like oh my God we’re not going to make rent but then, families show up and they say hey we love your food so much we brought our friends and that means the most to me,” said Rochana Schultz, owner, Sawaddee Asian Cuisine.

Little Shop of Bagels is also informing all of its customers of the potential rise in prices due to inflation.

“It sucks because we have to raise our prices every six months to a year, but before we were maintaining prices every two to three years and doing small increases,” Taulbee said. “Unfortunately with the cost of goods going up, we are trying to break even but also make sure we can still make a profit to keep the place open.”

Sawaddee Asian Cuisine, which means hello in Thai, is also preparing for spring breakers by adding a new item to the restaurant menu.

“I already have something planned, thinking of having something special from North Thailand which is home for me but I’m going to make something different and put it as our special,” Schultz said. “There is still going to be the normal menu items but I have a special ingredient that’s already in the stash.”