Now that Parks and Rec is over come check out a "real" Leslie Knope at the Lehi City Parks Master Plan Meeting Open House this Thursday, March 5th, 6-8 pm. Like the flyer says: "your involvement is important!"
Here's a link to updates about the Point Project. Thanks to Tawni (Willis) for the heads up!
And FYI from the release:
"To better accommodate traffic in the construction zone, the Express Lanes from S.R. 92 to 12300 South will become general purpose lanes for the duration of the project. Outside of the project limits, Express Lanes will function as normal."
Welcome to Utah Valley's longest running expo - celebrating 30 years!In 1984 the Utah County Association of REALTORs provided our region with it's very first full-scale trade show, the Utah Valley Home Expo. Since then it has grown to take up three floors of venue space, with nearly 200 businesses and 1000's of great home and garden ideas. This is the place to come for great home ideas, latest technologies and for fantastic Home Show only pricing and deals.
Expo hours & pricingThe Home Expo will be February 27-28 in the UCCU Center at UVU in Orem, Utah.
Friday hours: 11 a.m. to 9 p.m.
Saturday hours: 10 a.m. to 7 p.m.
Admission: Adults $6, Children 12 and under free. ( OR JUST CONTACT US AND WE'LL GET YOU FREE TICKETS! email@example.com)
Schedule of eventsFront door Grand Prize giveaway throughout show hours.
Prize giveaways hourly.
Ongoing demonstrations from exhibiting businesses in-booth.
Giant Landscaping Arena on the main floor
Giveaways!Check out this amazing list of prizes that have been given away over the past two shows.
FOR MORE INFO CLICK HERE
December 19, 2014 7:45 pm • Amy McDonald Daily Herald
SPANISH FORK -- One Utah County city is planning to put some heart back into its downtown.
Spanish Fork city officials are moving forward in hopes of reinvigorating “historic downtown” — meaning the area from 100 South to 400 North, and 100 East to 100 West — to become a regional destination and to bring back business to the area.
The area has lost some of its nostalgia, Spanish Fork's director of community development Dave Anderson said. And the rapid population growth in the southern half of the county means many newcomers to the city don’t remember the old center of town as a bustling center of activity.
That’s why city planners, including Bruce Fallon, who sits on the planning commission, applied for an award from the American Planning Association (APA). The APA chose Spanish Fork to receive a Community Planning Assistance Team, making it one of six towns throughout the country and the first city in Utah to receive the CPAT.
The CPAT offers Spanish Fork expert planners from throughout the country who specialize in historic downtown revitalization. The planners visited Spanish Fork earlier this month to get a feel for the town, and will return in the spring to make a plan for the city to implement new regulations and incentives to revitalize the historic downtown.
The expert advice the city will get comes pro bono, and Spanish Fork will pay only for travel expenses, Anderson said.
The application calls some parts of the area “blighted,” and other developments are not integrated into older buildings. Planners say the trends “have generated great loss for the community both economically and culturally.”
“While several businesses continue to operate successfully in this area, the historic downtown is a shadow of its previous self,” the application says.
Plus, the area has a lagging customer base, partly due to the development of big-box stores on the outskirts of town.
“Some of us really believe that a community central business district is the heart of the community and we want to preserve that,” Anderson said. “We need to get some new life downtown."
He said the Main Street area of Spanish Fork was the center of activity 40 years ago.
Jennifer Graeff, who oversees the technical assistance program for the APA, said Spanish Fork’s application was one of the best she has seen.
“It was very thorough, detailed and had a clear analysis of defining what the challenges would be,” she said.
Some business owners welcome the change. One of them is Aaron Stern, who owns four properties on Main Street, including his wife’s clothing boutique, My Sister’s Closet.
“I think it would bring additional business to those on Main Street and promote Spanish Fork as a destination for shopping,” he said.
Stern also said the community perspective is significant for a project like this.
“I think it’s important if you’re going to have a plan to revitalize Main Street, you’re going to need buy-in from the business holders and customers from the community,” Stern said.
Stern sits on a committee of stakeholders for the revitalization, one of the ways Graeff and her team assure the community has ownership over the project.
He said he has seen properties on Main Street go through a cycle between full and vacant.
But others in the business community aren’t as excited.
“I don’t know if I agree turning Main Street into a historic place,” said Larry Christensen, a barber who has owned Chris’ Barber Shop on Main Street for 40 years. “I don’t think we want the city to delve into our business more than they already have.”
Christensen said he has mixed feelings about the idea of revitalizing downtown.
When Costco opened in the city in 2012, he said city officials “bent over backwards” to get it. He thinks it would be better to put that kind of money and incentives toward Main Street.
Amy McDonald is the Politics and South County Reporter for the Daily Herald. She can be reached at (801) 344-2549 or firstname.lastname@example.org. Follow her on Twitter: @amymcdonald89
For the original article click here
Karen Hoag Daily Herald
PROVO — From Ohio and Pennsylvania to Provo direct — that’s the Apple Creek Amish Market, newly opened two weeks ago with grand opening scheduled for the end of February.
The Apple Creek Amish Market used to be a doors/windows store before Greg Arlint bought and remodeled it. Besides an Allen's Grocery on 300 S, the area has lacked many grocery and shopping options — enhanced by the vacancies in the East Bay shopping area — which might now feel some reprieve with the opening of the store.
“We are identified as an Amish Market, patterned after ones back east in Ohio and Pennsylvania,” said owner Greg Arlint. “We have foods that their culture enjoys. Amish have a mobility challenge — they can’t have cars. They live in groups and communities.”
Why should each family have to travel to the market in their horses and buggies? Instead, they send one family to buy and they then divvy up the foods — therefore come out ahead with good deals, says Arlint.
“A lot of their stores are just a hole in the wall,” he said.
Arlint and his wife, Rachelle, opened a similar store in Willard more than two years ago which they named Apple Creek Bulk Food Co.
“It’s a fun business and enjoyable because people like it,” Arlint said.
Customers may head for the back of the store to the meat and cheese deli counter if they are after German and Lebanon bologna, scrapple, head cheese and a large variety of cheeses. Four long shoulder-high rows of shelves lead to the back.
Jams, jellies, apple butter, blueberry butter, sweet potato butter, pecan pumpkin butter, pickled beet eggs, mustard eggs, smoked pickled eggs, pickled snap peas, different flours and quite a few gluten-free products are stocked on the Amish Market shelves.
“These are high quality things we used to make [in our homes] but don’t anymore,” Arlint said. “But you can buy them in a jar now.”
Arlint and his wife brought the bestsellers to Provo from the Willard store.
“We have lots of candies and chocolate which definitely sell, the chocolate covered pretzels ... we also have Amish roll butter, shoefly pie mix that you can’t find elsewhere, birch beer that’s hard to find.”
A variety of beans, popcorn, fruit snacks, and sodas like root and birch beer and the Kutztown brand sasparilla line other shelves.
“These sodas use real sugar, not high fructose corn syrup,” said Auston Horst, a worker at Apple Creek Amish Market. Horst is a graduate student at University of Utah and loves to give out deli samples to customers. “I like the food and the owner is great. Typically when you work in a place like this you eat your way around.”
Horst recalled a customer who came into the Provo store and said, “I’m so glad you’re here. Now I don’t have to drive all the way to Willard.”
Another customer drove from Las Vegas to Willard when he heard from his son that Apple Creek Bulk Food stocked Lebanon bologna.
“He couldn’t believe we carried it!” Arlint said. Lebanon bologna is like a summer sausage, he says. Head cheese is another favorite of some customers. Arlint describes head cheese as the head of the pig left over after butchering takes place.
“The snout and some meat are left,” he said. “It’s a coagulated mixture, ‘vinegared’ up. It tastes good but the texture is hard to take for some people. The first ingredient on head cheese is pork snout.”
Another specialty, the scrapple, is also leftovers from the pig, mixed with rice flour. The “meat” comes in a loaf which people slice, fry crisp and put syrup on for aficionados to enjoy.
Unlike many grocery stores that go through a distributor and a warehouse, Arlint receives his products directly from his contact -- many from the Troyer brand -- in Ohio or Pennsylvania to his store in Provo.
The Amish in Pennsylvania who make the jams and jarred goods put Arlint’s Apple Creek Amish Market label on the jars.
“These cute little Amish girls are mixing the jams and pickled beets in a big vat — wooden handle for churning — with pickle juice running down the front of their dresses,” Arlint said.
Despite following an "old-school" method and prepared in small batches, the owners still find the products to be economical instead of pricey.
“... The Amish don’t require much income because they live simply,” Arlint said. “You have hard workers who show up on the job and they are very honest people.”
Arlint grew up with the Amish people in St. Ignatius, Mont.
“They are my neighbors and are wonderful people, full of faith, very forgiving,” Arlint said, who is not amish, but a member of the LDS faith. “I’ve gone to church with them. They’ve lived in St. Ignatius for 30 years. They got kind of squeezed out back east. So they looked for cheap land in Montana. That community will stay there forever.”
Arlint still lives in St. Ignatius; he hires good managers at his Amish stores and checks in every couple weeks to do payroll. He and his wife have two children ages 10 and 13. Arlint and his wife Rachelle, who is from Santaquin, met at Utah State University. Arlint is a third generation grocer.
“This store is a lot like my grandpa’s — we price everything by hand,” he said. “Before the 1930s they had the mercantile, not regular grocery stores. We chose this location with a good exposure and a decent price.”
He plans to bring in furniture like rustic rockers and hand-made quilts made by Amish. His Amish friends in St. Ignatius give him contact information for products, builders and seamstresses.
“The one who does the furniture for us went to school with someone in St. Ignatius,” Arlint said. “My Amish neighbors think it’s cool I’m doing kind of the same thing they do.”
The uniqueness and Amish factor draws people to his stores, “but people wouldn’t keep coming back if it wasn’t good quality.”
Shoppers who are East Coast transplants marvel when they see Arlint’s groceries. “They say it feels like home,” he said. “They cry, hug me, say thank you – especially those who like their Lebanon bologna.”
Note: Apple Creek Amish Market will also carry ice cream, milk and eggs for locals. Bread baked at a Springville shop will also be available. They will not have fresh produce
CLick here to read the original article from the Heraldextra.com
By MIKE GORRELL | The Salt Lake Tribune
Now it's time for the public to weigh in on a "blueprint" for the future of the central Wasatch Mountains.
People surely will have plenty to talk about when they scrutinize the concept developed by 20 or so government agencies, ski resorts and conservation groups involved in the Mountain Accord process.
• A tunnel through the mountain linking Alta and Brighton.
• Another tunnel or an aerial tram to connect Brighton to Park City.
• A train running up Little Cottonwood Canyon, or perhaps rapid transit buses in a dedicated lane protected from avalanches by snowsheds.
• Major land exchanges that allow more development at the bases of Wasatch Front ski resorts — plus an expansion of three of their boundaries. In exchange, sizable chunks of private land would be transferred into public ownership and receive some sort of additional status to protect their watershed and backcountry recreational values.
• A complete trail network interconnecting the Wasatch Front and Back.
• Express buses from Salt Lake City International Airport to Park City, maybe even a train down the line.
To be released Wednesday on the website mountainaccord.com, the concept will be the subject of a question-and-answer session Feb. 11 at Cottonwood High School.
Public comments may be submitted online or at two meetings — Feb. 24 at the Eccles Center for the Performing Arts in Park City and Feb. 25 at Skyline High School in Millcreek. All three meetings start at 6 p.m.
"We want as many people to comment as possible," said Laynee Jones, the independent consultant who coordinated the planning the past two years.
"We're looking at taking actions today to determine the future we want to see 100 years from now," she added. "We don't want development of the central Wasatch Mountains incrementalized — death by 1,000 cuts."
That's why it's important, Jones said, for the movers and shakers in Mountain Accord to find out what people think about the blueprint's more controversial aspects before the next planning round.
It would entail the lengthy and expensive preparation of environmental impact statements, plus congressional action on land exchanges and the designation of extra protections for parcels entering the public domain.
"We will listen and revise the concept as we move forward," pledged Salt Lake County Mayor Ben McAdams, a member of Mountain Accord's executive committee.
While there still is likely to be dissent over details, McAdams said Mountain Accord meetings made it clear to all involved that "doing nothing and fighting tooth and nail for complete victory will result in a loss for everyone. We need a consensus to protect what people want most."
Even Save Our Canyons and the ski industry — traditional foes — have bought into the goal of consensus, although there's no certainty either side won't back away from the plan that ultimately emerges.
Original Article from the sltrib.com
Powder Mountain Resort
Lift Ticket Cost: $69
Number of Runs: 154
Price Per Run: $0.45
Snowbird Ski and Summer Resort
Lift Ticket Cost: $95
Number of Runs: 168
Price Per Run: $0.56
Lift Ticket Cost: $107
Number of Runs: 182
Price Per Run: $0.59
Alta Ski Area
Lift Ticket Cost: $84
Number of Runs: 116
Price Per Run: 0.72
Lift Ticket Cost: $89
Number of Runs: 104
Price Per Run: $0.86
Park City Mountain Resort
Lift Ticket Cost: $105
Number of Runs: 116
Price Per Run: $0.90
Beaver Mountain Resort
Lift Ticket Cost: $45
Number of Runs: 48
Price Per Run: $0.93