NEW CENTENNIAL PLAZA FARMERS MARKET PROVING TO BE A TUESDAY EVENING HIT
By Carl Fauver | c.fauver@mycityjournals.com
Sweltering afternoon and early evening temperatures this summer have not stopped dozens of entrepreneurs from testing the sales waters at Taylorsville City’s newest seasonal outdoor activity: a weekly farmers market.
“Residents have been telling us for a long time now, through surveys, they would like to have a farmers market in the community,” City Executive Assistant to the Mayor Jen Andrus said. “We’ve been investigating options for some time and are pleased to be getting it going this year.”
Andrus is also the coordinator of the city’s very successful “Starry Nights @ the Plaza” activity. Now in the midst of its third summer season, Starry Nights began on Saturday nights at Centennial Plaza, outside Taylorsville City Hall. Last year, and again this summer, it’s being held on Friday evenings. Starry Nights features food trucks, live music, frequent outdoor movies and a variety of other special activities.
But with that event proving to be a success, Andrus says city officials next wanted to establish a recurring activity that would encourage residents to make use of Centennial Plaza on another night.
“Centennial Plaza is such a great, inviting setting,” she added. “We just want to get as much use out of it as possible.”
That’s when Herriman resident Denise Christiansen entered the picture. She’s been operating farmers markets along the Wasatch Front for four years now, through her business Good4Life Markets (good4lifemarkets.com).
“When COVID hit in 2020, my husband was laid off from his job selling dental equipment,” Christiansen explained. “Dentist offices were closed – so he was out of work. We brainstormed ways to make money and first came up with a business selling succulent plants on Facebook. Now that’s evolved into operating farmers markets.”
Good4Life currently operates two farmers markets on Monday nights and one on Thursdays. The Tuesday night Tay-
lorsville Farmers Market is the fourth Christiansen coordinates.
“Taylorsville City reached out to me back in January to discuss creating a new market at Centennial Plaza,” she added. “No money exchanges hands. The city provides the space and most of the cleanup after each market. My business provides the vendors, food trucks and live music. I also carry insurance; and the city shares with me in advertising the markets.”
Christiansen works with as many as 900 vendors and plans to have at least 40 to 50 of them at each Taylorsville event. As the summer season continues, more fruits and vegetables will become available. Since it is still a bit early in the season now, the Tuesday night markets have, so far, featured more hand-
made crafts than food.
One newcomer to the farmers market circuit is Taylorsville resident Sandra Elliott, whose home is directly north of (and shares a fence with) city hall. She and her husband Jay were at the inaugural Taylorsville Farmers Market on July 9, selling items through their fledgling business Cherished Handmade Treasures (cherishedhandmadetreasures.com).
“We sell pet accessories, including bandanas and hairbows I sew myself, and dog sweaters I crochet by hand,” Elliott said. “We also have pet T-shirts and toys. We have four pet dogs of our own that I make bandanas for. We created our business
Continued page 7
Dozens of food and craft tents are quickly making the new Taylorsville Farmers Market the place to be on Tuesday evenings. (Carl Fauver/City Journals)
A Commitment to Faith-Based Care at Holy Cross Hospital – Jordan Valley
By: Rev. Dr. Godwin Nnamezie
A
t Holy Cross Hospital – Jordan Valley, and in all our Holy Cross Hospitals along the Wasatch Front, we have a steadfast commitment to caring for the mind, body and spirit of our patients, families and employees. To fulfill this commitment, we pay particular attention to how we serve through our actions, decisions and behaviors.
As Market Mission Director with 20 years of Mission experience at CommonSpirit Hospitals, I have had the unique privilege of working alongside our leaders, employees and providers, ensuring we integrate our mission, vision and values in all we do. Through my work, I strive to make the hidden presence of Christ seen, heard and felt through every interaction we have with one another and those we serve.
Being part of our Holy Cross Hospitals means serving within a faith-based ministry, where our employees are invited to live out their life purpose in a unique and powerful way. Everyone has something inside them that propels them forward, that gives them drive, that leads them and that they want to share with others – this is what it means to be powered by faith!
The hospital can be a frightening environment for so many of our patients, as well as a high-stress work environment for our employees. Being a faith-based ministry means we continue to expand our spiritual care program. The program allows for our hospital chaplains to help alleviate fears and stresses by providing emotional and spiritual care support and ministry.
As a Holy Cross Hospital – Jordan Valley patient, receiving faith-based care simply means you can expect compassionate, healing care delivered by those who are guided by and committed to the ideals and beliefs of our founders, the Sisters of the Holy Cross, and our ministry.
A quick look at our faith-based roots that run deep here in Utah shows that the Sisters of the Holy Cross accomplished feats of great worth and permanence during their years of service. There are generations of our patients who encountered the Sisters and received care from them at our Holy Cross Hospitals. It is so humbling to listen to their stories and first-hand accounts that left such an impact on their lives.
The strength of the pioneering Sisters was their willingness to serve their God
Care with a mother’s touch.
Birthing Center
Birthing Classes
Infant Security
Lactation
Postpartum Care
and the sick and needy, no matter the race, creed, or economic status. The Holy Cross Sisters’ legacy of courage, passion, life purpose, dedication, selflessness and regard for their fellow human beings are many and beautiful – and one we strive to uphold.
While the theme of faith and service rings true throughout our hospital walls, it also extends out into the community through collaboration with our partners. Our community health needs assessment and community benefit program help us better understand our communities so we can work to improve the health of the people we serve.
It is my hope that you when you walk through our hospital doors or interact with us in the community that you feel our commitment – powered by faith, fueled by humankindness – to you and our community.
Learn more about the services, care providers and mission-driven work of the Holy Cross hospitals and CommonSpirit Health at www.holycrossutah.org.
As CommonSpirit Health, we make the healing presence of God known in our world by improving the health of the people we serve, especially those who are vulnerable, while we advance social justice for all.
SPONSORED CONTENT
Rev. Dr. Godwin Nnamezie Market Mission Director Holy Cross Hospitals
From using crockpots and air fryers to ordering groceries and meals from third party delivery services, we all strive to lessen the time it takes to put a meal on the table. New York Post reports “Americans spend more than 400 hours a year in the kitchen.”
Linda Lederman, a kitchen competence coach and graduate of Rouxbe Cooking School and the Institute for Integrative Nutrition, provides tips and tricks when it comes to meal prepping and time-saving hacks in efforts to continue the vital practice of having dinners around the table. Lederman said, “Research shows that when you have a sit-down family meal, your kids do better in school, they have better communication skills, they have better social skills, and believe it or not, they're less likely to abuse illegal substances.”
What’s her first tip to reclaiming the dinner table? Evaluating your schedule. This includes your spouse’s schedule and your children’s schedule too. Once you identify your timeframe allotted for your meals in a given week you can then start planning out your meals whether it be for an open evening allowing a more time-intensive meal, or a quick turnaround night of needing to repurpose leftovers from the night before. Lederman emphasized that “each family will have a different lifestyle, there is not a one size fits all.”
In efforts to meet the needs of your schedule, Lederman suggests using a variety of time savers including:
• Meal prepping. This is where you prepare ingredients so you can quickly use them throughout your week. Examples Lederman shared include prepping lettuce (paper towel in bowl, washed lettuce, then covered with another paper towel and lid to absorb moisture) so that it’s ready to eat throughout the week for salads, burgers and sandwiches;
Meal prepping tips and tricks
By Holly Curby | hello@hollycurby.com
and cooking hamburger meat to use throughout the week in tacos, spaghetti sauce and in a casserole. This helps avoid having to prepare items before each meal.
• Sheet pan dinners, one pot meals or crockpot meals. All of these methods require minimal cooking steps and equipment needed, therefore saving time cleaning up at the end of the meal.
• Batch cooking. This is where you make at least double of a recipe so that you can quickly pull it out to use at another time. This method is used for breaking down into smaller portions for your family to be able to grab and go as needed, or even to freeze for future use.
When it comes to freezing items, Lederman suggests freezing foods such as broths (fish broth or chicken broth), soups, and even sauces like tomato sauce and pesto sauce which she recommends repurposing by putting on chicken breasts, adding to a turkey bacon sandwich, or even putting in a pasta. “Avoid freezing vegetables though,” Lederman cautions, “and make sure you put freezer foods in small portion sizes so when you pull them out you aren’t having to eat them for days.” Smaller portions of broth and sauces can be put into ice cube trays with a little olive oil to be able to pull out as needed when adding a little flavor to soups, stews, and when sautéing or roasting vegetables. Of course, all freezer items should include the date the food was made and a labeling of what the item is as once the foods are frozen they often resemble another food.
When it comes to saving both time and costs in shopping for your meals, Lederman suggests seeing what you have in your pantry, refrigerator and freezer first and then making a list so you don’t buy excess items.
“You’re not only getting rid of your food waste,” Lederman explained, “but
you're not wasting food and you're reducing your food costs because there's no waste.” Not only does she suggest adding to your list items that are staples for you and your family such as always having pasta on hand if you and your family use pasta in many recipes, but she also suggests writing your items down on your list by category of like-minded foods such as fresh produce, dairy, meats, frozen foods, and canned goods so that your shopping time is drastically reduced.
For more meal prepping tips and tricks, as well as for Lederman’s free “Easy One Dish Dinners” eBook, check out Holly’s Highlights podcast Season 3 Episode 14 wherever you listen to podcasts including Spotify, Apple Podcast, Google Podcast, Amazon Music, TuneIn+Alexa, iHeartRadio, Pandora, and www.hollycurby.com. l
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EDITOR
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Larry K. meal preps meat to be served at a graduation celebration. (Photo courtesy Holly Curby)
Local Mexican bakery brings authentic flavors to the community
By Peri Kinder | peri.k@thecityjournals.com
Cakesby Edith has quickly become a cornerstone of the Riverton community, offering a taste of authentic Mexican desserts and traditions. From freshly baked conchas to award-winning cakes, this local panaderia has gained a loyal following for its commitment to quality and culture.
Started by Edith Gallegos and her husband Jorge Lopez 18 years ago in Taylorsville, Cakes by Edith launched its second location in Riverton (1515 W. 12600 South) nearly three years ago. Since then, the couple’s daughter Alma Lopez has taken over management of the Riverton location where she was recently named Businesswoman of the Year by the city and the South Valley Chamber of Commerce.
“Our coming up has been immense in these last three years when we opened in Riverton,” Alma Lopez said. “We’re tapping into this neighborhood and into this community. It’s different, because Taylorsville is more of a Latino community, and this is more of an American community. It has given us an opportunity for people to be more aware of us.”
The Lopez family is dedicated to preserving traditional recipes and techniques to help people understand the food culture of Mexico through cakes, sweet breads and pastries. At the Riverton location, Alma Lopez said they see many customers from The Church of Jesus Christ of Latter-day Saints who served church missions in Mexico. They bring their families in to experience the delicious tastes and textures of Cakes by Edith.
Favorite menu items at the bakery include the mil hojas cake, with layers of puff pastry, fresh fruit and frosting; marble cakes with fillings made from guava, pineapple, strawberry,
raspberry, vanilla and chocolate mousse; and the award-winning tres leches cake, a light sponge cake soaked in a mixture of three sweet milks.
“We take a lot of pride in showing our traditions with our sweet breads and Mexican pastries,” she said. “We’ve never had to change the quality, nor the tradition or the culture of the breads. We always want to be teaching the community about what the breads represent. There are different breads that we make throughout the year for holidays. So we always want to be teaching people the customs and the traditions that we have with these breads. And we don’t ever want to lose our customs.”
Cakes by Edith also offers cake decorating classes and workshops, teaching techniques, tips and tricks like how to decorate an intricate Mexican embroidery cake. Consultations and tastings are also available for custom wedding, birthday or celebration cakes. Visit CakesByEdithBakery.com to learn more.
Alma’s sister Diane Lopez runs the Taylorsville bakery and both women are involved in local chambers, encouraging young women to pursue entrepreneurial careers. They mentor high school girls through the Junior Women in Business Scholarship Program, run through the South Valley Chamber of Commerce. Cakes by Edith was also named the 2019 Minority Business of the Year by the Small Business Administration.
“It’s really important to be able to see different routes that people took, maybe going to college or starting your own business,” Alma Lopez said. “Especially from girls or women that
you can relate to, or women of color like my sister and me.”
The sisters are looking to expand Cakes by Edith in a third location, possibly in West Jordan, Saratoga Springs or North Salt Lake. They are also considering a Mexican cafe with bagel sandwiches and breakfast foods.
“What sets us apart from other Mexican bakeries is that we are becoming very innovative and trendy,” Alma Lopez said. l
Bringing a taste of the world to West Valley
By Darrell Kirby | d.kirby@mycityjournals.com
WestValley City may not rival New York City or Los Angeles when it comes to its restaurant scene, but in its own way, it offers a wide variety of foods from different cultures around the world.
Yes, there are plenty of places that serve Mexican food, but you can also find places that make dishes from El Salvador, Honduras, Peru, Venezuela, and other countries of Central and South America. Beyond that, you will discover Chinese, Vietnamese, Thai, Cambodian, Nepalese, Japanese, Korean, Greek, Tongan, and other countries’ cuisines in an array of restaurants around Utah’s second-largest city. There’s even a Chinese-Venezuelan fusion restaurant. More on that in a moment.
“We have such a huge, diverse group of restaurants out there,” said Michele Corigliano, executive director of the Salt Lake Area Restaurant Association. Minorities comprise 53% of West Valley City’s population, which makes for fertile ground for restaurants that feature global fare.
SLARA represents independently-owned restaurants and bars by providing education, training, and promotional resources, as well as keeping owners abreast of legal issues and market trends in running their establishments.
Generally, these restaurants are often located in strip malls and other unassuming locales, but don’t let their appearance outside dissuade you from stepping inside to stretch your palate to something besides burgers and burritos. Corigliano says it’s the authenticity of the food that draws customers. The eateries know how to prepare the dishes the way they are in their countries of origin rather than “Americanizing” their fare. She notes that returned church missionaries who enjoyed what they ate
while serving foreign missions can get a taste of that experience here at home because of the variety of authentic restaurants.
What came first—the restaurants that open their doors in hopes of attracting customers or the potential customers who clamor for restaurants with an international flavor. Corigliano believes it leans more toward the restaurants and specifically the people, often immigrants, who come here from distant countries and want to offer their native cultures’ cuisines to the locals and start up restaurants to do so.
“When it comes to opening up restaurants, it takes great courage to do so,” Corigliano said. She said that determination comes from the trials of fleeing or otherwise immigrating from their home countries and the attitude that if they can do
something like that, they can certainly navigate the obstacles of starting a new dining establishment. This in spite of the fact that the restaurant failure rate is 80% within the first five years of operation, according to the National Restaurant Association. Corigliano says the variety of restaurants of different nationalities benefits West Valley City. “It really does lend itself to being a more interesting city. It is the unsung hotspot for these kinds of restaurants. We just need to get the word out a little bit better than what we’re doing.”
One of the city’s interesting places to try is Chang’s Food, a Chinese-Venezuelan restaurant located at 3576 S. Redwood Road whose menu features Chinese fare with a Venezuelan twist. An influx of Chinese immigrants to the South American country in the early 20th century brought with it the Chinese way of cooking. That has since resulted in a number of fried rice-based dishes combined with beef, pork, chicken, shrimp and vegetables that have attracted growing legions of Venezuelans, Colombians, and Peruvians, and other Latin Americans. “It’s kind of like Chinese food with a little bit of Venezuelan seasoning. There’s no Venezuelan food in it. It’s the seasoning and how you make it,” said Kiang-Yi Chang, who manages her family-owned restaurant.
“My grandpa was Chinese and my grandma was Venezuelan. They got married, they had my dad and my uncles and they started to cook Chinese food but with Venezuelan fusion,” she said. “They grew up with it.”
And a restaurant was eventually born. l
The handmade desserts and pastries at Cakes by Edith have introduced people in the Riverton community to Mexican traditions. (Photo courtesy Alma Lopez)
Catracho’s in West Valley City features Salvadoran and Honduran fare. (Darrell Kirby/City Journals)
Horror movie-themed restaurant will thrill you
By Bailey Chism | bailey.c@thecityjournals.com
AtBurgertory, a horror movie-themed “gore-met” burger joint in West Valley City, all of the menu items sound like the punchline to a spooky joke.
What kind of burger do you serve to someone possessed by a demon? The Exorswiss and Mushrooms, of course.
What appetizer would the Wolfman eat? Monsterella Sticks—what else?
And what would a horror-loving vegetarian love to sink their teeth into? None other than The Creature from the Black Legume, a black bean burger served with cheddar, chipotle aioli, pickles, onion and lettuce.
And to go with all these culinary thrills is a chilling atmosphere to match.
The restaurant’s walls are plastered with more horror movie posters than you can imagine, for mainstays like “The Shining,” “The Silence of the Lambs,” “Carrie,” “The Texas Chainsaw Massacre,” “Dawn of the Dead,” “Child’s Play” and many more. Classic metal plays over the speakers, wailing guitars serenading diners as they destroy their burgers.
Jeremy Sundeaus opened Burgertory at 3197 S. Redwood Road (It’s “Redblood Road” on their website) in April 2023.
Despite its slightly hidden location, set a bit back from Redwood Road, Burgertory
has the support of Utah horror fans. Halloween is its busiest time of year.
“[It is] quite an accomplishment when I keep hearing [that] the first year is the hardest,” he said. “So we kicked off with a great start. Navigating the seasons has been a challenge but we’ve developed quite a regular crowd now.”
Sundeaus can take credit for most of the clever wordplay on the menu, which features all the classics you’d expect at a burger joint, with a horror movie twist.
At Burgertory, it’s not just a pastrami burger; it’s The Pastramityville Horror. It’s not just a burger piled high with sauteed jalapenos and slathered with habanero aioli; it’s the spicy Hellraiser. And it’s not just a marinated grilled chicken sandwich with mayo, lettuce and tomato; it’s the Poultryguist.
Sundeaus said the name Burgertory is a play on Purgatory, a bar in Salt Lake City that closed for renovations in December. Once Sundeaus came up with the name, he kept it in the back of his mind until one night, he was hanging out with his friends and he came up with the Exorswiss and Mushrooms. Then his friends started thinking of burger names, too.
“It snowballed after that and then developed into an actual concept,” Sundeaus said.
“A Hard Rock Cafe but instead of R&R, horror movie themed with metal being played.”
The location was an old Thai restaurant in a strip mall. The interior walls were lined with booths and faux brick, and the ceiling was painted black. Overlarge Edison bulbs hung over each booth.
After an unholy amount of black paint, Sundeaus turned the interior into a horror movie hall of fame. He hung posters and memorabilia all over the walls. And when those lightbulbs flicker, they jokingly blame it on the restaurant’s poltergeist.
Recently, Burgertory has continued to lean into its horror theme by rolling out a small dessert menu, which features a terrifying treat called The Hills Have Eyescream, an Uncrustable prepared French toast-style and served with a scoop of ice cream. They plan to add milkshakes, as well.
In early July, Burgertory celebrated its first year in business with the release of a new burger and live music. l
Burgertory is located at 3197 S. Redwood Road in West Valley City. (Bailey Chism/City Journals)
The doors and walls of Burgertory are all covered in horror movie posters to enhance the thrilling atmosphere of the restaurant. (Bailey Chism/City Journals)
The Exorswiss and Cheese was the first burger Jeremy Sundeaus thought of for Burgertory. (Photo courtesy of Burgertory Instagram)
website last November, and now I’m starting to do more farmers markets. I’m excited our city is establishing one here.”
Mayor Kristie Overson is confident the Taylorsville Farmers Market will grow in popularity as word of mouth about it gets out.
“I am really excited about it,” she said. “Part of the vision of Centennial Plaza was to do more things on it. I believe this will be a relatively easy event for us to operate. Giving people a reason to visit Centennial Plaza two nights a week (through the summer) is wonderful.”
At a recent city council meeting, Overson reported buying “cherries, beans, beets and tomatoes at the farmers market.”
The new Taylorsville Farmers Market is scheduled to run from 5 to 9 p.m. on Tuesday evenings in Centennial Plaza through Sept. 24. l
Dinner Seminar
The food selection offered at the new Taylorsville Farmers Market is expected to grow over the coming weeks. (Carl Fauver/City Journals)
Operators of the new Taylorsville Farmers Market say five to seven food trucks will be a part of each of the Tuesday evening events. (Carl Fauver/City Journals)
Denise Christiansen operates farmers markets in several locations. This summer, she’s added the new Taylorsville market to her roster. (Carl Fauver/City Journals)
SLCC Culinary Arts inspires future food professionals
By Peri Kinder | peri.k@thecityjournals.com
It takes more than the ability to create good food to earn a culinary arts degree. For more than 25 years, the culinary arts program at Salt Lake Community College has taught chefs and hospitality experts how to blend creativity, science, flavors, experience and traditions.
Drawing inspiration from global cuisines, incorporating techniques that reflect cultural heritage and introducing courses that teach hospitality, sustainability, and business management, SLCC’s culinary arts program covers it all, and interest in the program has grown over the last few years.
“We see people with a greater desire to follow their passion and they know they need to get started somewhere,” said Jeffrey Coker, executive chef and interim dean at the Gail Miller School of Business. “At the community college, we have a great program, great faculty and great staff. We’re a very family-oriented program.”
Coker knows the industry. He spent 16 years at Le Cordon Bleu College of Culinary Arts in Los Angeles, working his way up from chef instructor to executive chef and director of education at the school.
He helps each student craft a course of study to help them reach their goals. Whether they want to become a baker, a food writer, a restaurant manager or own a catering business, the SLCC program provides the necessary foundational skills for students to be successful.
“We have smaller class sizes,” Coker said. “We really get to know our students. Our faculty and our staff are focused on creating unique experiences for those students and getting to know them as they prepare them for careers in industry.”
At about $15,000 for an associate of applied science degree (including tuition, lab fees and uniform costs), the culinary arts program is an affordable option for students. Plus, scholarships, grants and other funding options to help reduce that
cost, including concurrent enrollment for high school students.
Located at the Miller Campus in Sandy (9750 S. 300 West), the school provides a kitchen with modern equipment, 10,000 square feet of training space and a dining room to practice presentation and service. This year, they added a greenhouse to the campus, donated by a graduate of the program.
There are also 30,000 honeybees on site. Students harvest 40-50 pounds of honey during the season and work in the on-site garden for a complete farm-to-table experience.
“Every year, the garden looks a little bit different. The students are involved from the planning, the preparation, the plotting, the harvesting of seed, to the transplanting of seed and maintaining the watering schedule,” Coker said. “Not only are we promoting and building on the foundational skills that students need to be successful, but we’re giving them the relevant topics that are taking place in industry today.”
But a food career isn’t just about creating delicious dishes, it’s creating an experience where guests feel included. Learning professional techniques and practices of hospitality provides a deeper connection with guests and helps develop a valuable reputation in the food world.
“People are not customers. They are our guests,” Coker said. “This is the cornerstone of everything we believe. It is something that I’ve maintained as one of my steadfast principles in my 30-plus years being in culinary arts and hospitality, and it’s something that I pass along to our faculty and our students. They need to learn to embrace the concepts of hospitality.”
For more information about the program, visit slcc.edu/culinaryarts. l
Students in the Salt Lake Community College Culinary Arts program learn foundational skills to help them become successful in the food and hospitality industry. (Photo courtesy of SLCC)
MAYOR'S MESSAGE
Dear Friends and Neighbors,
We’ve wrapped up another fantastic Taylorsville Dayzz, celebrating its 28th year, and I can’t thank all the volunteers, our city sta and, of course, TVPD for all their work to make it another success.
I had so much fun celebrating our city over the three days of festivities at the end of June, and hope you did, too. The city’s preeminent event featured a show-stopping lineup of free concerts, the Parade, 5K, Car Show, carnival, food booths and two nights of the best reworks in the state.
And as always, the live entertainment on the main stage was extraordinary, with Neil Diamond, Fleetwood Mac and Celine Dion tribute artists, as well as a Rock the Ages concert. We also saw record crowds this year. TVPD estimates that the event drew around 25,000 to 30,000 attendees on each of its three days. That’s more than 75,000 people, in all!
Our Taylorsville Dayzz 5K was also the most successful one yet, with 297 participants — just shy of the 300 runners’ cap. Our city parade float looked incredible, too, decked out in red, white and blue. In addition to the Taylorsville Dayzz Parade, the Youth Council accompanied it to parades in Murray and West Jordan, as well as the Days of ‘47 Parade.
Truly, Taylorsville Dayzz just can’t be beat. Residents who have moved often mark their calendars for a return visit to Utah speci cally for Taylorsville Dayzz, and family reunions are planned around it.
We give huge kudos to Taylorsville Dayzz Chair Jim Dunnigan and our Taylorsville Dayzz Committee. With a remarkable 25 years at its helm, Jim dedicates himself to putting on an outstanding Taylorsville Dayzz each and every year, and we can't thank him enough.
In fact, all of our committees in one way or another helped with Taylorsville Dayzz, including the Youth Council and Public Safety Committee. We are also deeply grateful to our Police Department, as well as the Uni ed Fire Authority and neighboring law enforcement agencies, for all their work to make it a safe event for all.
Our Team Taylorsville is simply amazing, and I want to thank them publicly for all they do in providing the absolute best service to our residents. It’s been a delight to hear so many positive comments from those attending about all the fun they had at Taylorsville Dayzz. We’ve broken our own records, and we hope that next year we can make it even better.
—Mayor Kristie S. Overson
WHAT’S INSIDE – AUGUST 2024
Frequently Called Numbers, Page 2
Council Corner, Page 3
TVPD News, Page 4
Heritage Remembrances, Page 7
Environment, Page 8
Taylorsville Park Project Includes New Skate Park, Access Road
Taylorsville Park has long been at the heart of the city, making up almost 7 acres at 4721 S. 1700 West, and its long-awaited renovation is now underway. Four new pickleball courts already have been constructed to the west of the park near the Taylorsville Senior Center and are open for play.
Renovation plans also call for a new play area and playground, new restrooms, basketball court, a large pavilion, connection to trails, and additional parking. But the cherry on the top is a new skatepark, with planned ramps at each end, banked curves and “rooms” featuring various elements.
City planners have been working with local skateboarding groups and individuals to bring some of the latest, cutting-edge features to the new skatepark. Speci c features include a bowl with a 4-foot shallow, 6-foot depth and 1-foot extension, down ledges, down rail, pole jam, mini-ramp, euro gap, slappy curbs, hip, quarters and quarter hip and ledges.
A road also will be installed into the park, connecting entry from Redwood Road to the Senior Center and signi cantly boosting “curb appeal.” Additionally, 229 new trees will be planted — more than quadrupling the original number of trees at the park, some of which had to be removed due to disease.
City leaders said they are looking forward to the improvements, noting how they will make a di erence for generations to come. A majority of residents also have expressed favor for more and updated parks in Taylorsville, according to the city's latest annual survey conducted by Y2 Analytics early this year. Residents further indicated that of the various funding projects in the city, they would most likely support funding for parks.
The improvements at Taylorsville Park are possible thanks to funding from Salt Lake County’s Tourism, Recreation, Culture, and Convention (TRCC) program with
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Dominion Energy 800-323-5517
Rocky Mountain Power 888-221-7070
Salt Lake County Recycling/Land ll 801-974-6920
Taylorsville Bennion Improvement District................. 801-968-9081
Taylorsville Food Pantry ..................................................... 801-815-0003
Taylorsville Senior Center 385-468-3370
Taylorsville Code Enforcement 801-955-2013
Taylorsville Justice Court 801-963-0268
Taylorsville Library ............................................................... 801-943-4636
Taylorsville Recreation Center ......................................... 385-468-1732
Swimming Pool (Memorial Day to Labor Day) 801-967-5006
Taylorsville-Bennion Heritage Center 801-281-0631
UDOT Region 2 801-975-4900
Utah Transit Authority (UTA) 801-743-3882
EVENTS
AUGUST 2024
Every Friday night through Sept. 13
Starry Nights @the Plaza. The food trucks arrive at 5 p.m. and most music starts at 7. See www.taylorsvilleut.gov for the full schedule and details about what’s happening each night.
Aug. 2 – 6 p.m.
Night Out Against Crime @ Centennial Plaza, 2600 W. Taylorsville Blvd. Have some fun and learn ways to stay safe!
Aug. 7 and 21 – 6:30 p.m.
City Council Meeting @ City Hall and online. Watch a livestream of the meeting on the city’s website, www.taylorsvilleut.gov
Aug. 13 and 27 – 6:30 p.m. Planning Commission Meeting @ City Hall.
Aug. 23 – 7 to 9 p.m.
Auditions @ City Hall for the Taylorsville Arts Council’s upcoming Movie Musical Revue. Come prepared with a song from any movie. Performances are Sept. 13 and 14.
UPCOMING: Sept. 21 – 10 a.m. to 1 p.m.
Fall Festival @ the Taylorsville-Bennion Heritage Center. Sponsored by the Historic Preservation Committee. Enjoy food, music, games and more!
UPCOMING: Oct. 18
An Evening of Art @ the Mid-Valley Performing Arts Center. Meet artists Tom Howard and Nate Brimhall and hear about their work. It’s a free event sponsored by Plaza +ART.
Find our calendar of events every month on the city’s website, where you can also submit your own events for possible publication. Go to www.taylorsvilleut.gov
PARK PROJECT CONTINUED FROM PAGE 1
matching funds from the city. Summit Park, a ectionately called Tank Park, is funded through RDA (redevelopment agency) funds. That planned new park will be located on the 16-acre space next to the two water tanks at the northwest corner of 6200 S. 3200 West.
Four new pickleball courts also were built and have opened there. Plans for Summit Park include the construction of a play area, restrooms, parking and a pavilion. City o cials put out a bid for construction of the two projects in January.
The work on Taylorsville Park is expected to be complete by the end of this year.
3
COUNCIL CORNER
By Council Member Ernest Burgess
Taylorsville is Where Volunteers Serve to Make Our City a Better Place
No question about it, Taylorsville volunteers make our community go around. We simply could not accomplish all the things we do in the city without them.
From our recent Annual Cleanup Day, upcoming Night Out Against Crime, and many theater and musical productions to our preeminent Taylorsville Dayzz event and even the operation of the Taylorsville-Bennion Heritage Center and Food Pantry, the resounding success of each of these and much more is a credit to the dedication and hard work of all those volunteering in our city. By contributing their time, volunteers create great value in our city and actually keep our taxes down.
We simply could not a ord to pay for all the manhours that the city’s volunteers freely give. And like our city employees whom we also greatly appreciate, they provide this time with a compassion for our city and desire to help.
Our volunteers are not only an integral part of our community, they are our community. Take the Taylorsville High Football Team, for instance. They have made our Annual Cleanup Day a resounding success for three years running now. They have volunteered their time to gather the items that residents drop o for recycling and safe disposal. They have provided the manpower that we simply did not have before and have made the event more successful than ever.
The team has done the heavy lifting and kept the Cleanup Day moving e ciently. Football Coach Chris
“Rosy” Rosales sees the big picture and the impact that the activity has on his players in combination with the bene ts of service to the city. And we can’t thank him and his team enough for their contributions. Volunteering gives one a sense of purpose and pride in their city, and it is the best way to truly make a di erence.
Of course, we are always looking for more volunteers to help. We encourage those who are interested in volunteering to go to our city website, www.taylorsvilleut.gov under the “Our City” and “Committees & Volunteers” tabs, and then look through the many different committees currently assisting the city. Choose what works best for you and what looks interesting. Come serve your city!
On another note, I wanted to inform you about the pilot recycling program at Vista Park, now in its second year. During the rst year of the program, ve of the Wasatch Front Waste & Recycling District (WFWRD) blue recycling cans with labels on the lids were placed at three di erent ball eld locations in the park, primarily to serve youth baseball and softball leagues. Limited to modest amounts of beverage containers (i.e., plastic bottles and aluminum cans) and cardboard/ paperboard were collected.
During the past winter, the committee (again made up of volunteers) recommended that WFWRD increase the number of recycling cans to 13 and expand the locations the cans would serve within the park. The additional cans were placed within the park at the end of May. A Green Committee member has visited the park several times during ballgames and asked spec-
Taylorsville High Softball Team Recognized
Undefeated this year in the region, Taylorsville High's Softball Team was honored by Mayor Kristie Overson and the City Council for their winning season.
"This amazing group of young women not only focused on winning games, but they also made a goal to make the City of Taylorsville proud and to be great role models for their community," Mayor Overson said at the June 19 City Council meeting.
Overall, the team outscored their opponents 107-30. The team's accomplishment as undefeated region champs last happened in 2011. Mayor Overson also noted several other impressive stats, including:
• A 16-7 overall record
• 141 RBIs
• 82 stolen bases
• 618 batters faced
• 177 strikeouts
• 194 runs scored
• 21 homeruns
• 126 innings pitched
• 387 putouts
They also started the season with two new coaches, who applauded the team for taking consistent, small steps toward implementing a winning culture. The Warriors ended up nishing No. 6 in their 5A division and No. 22 in state.
"This team has proven that with hard work and belief, you can really do the unexpected," Mayor Overson said.
You can watch the recognition of the team in a video clip of the meeting's livestream, found at www.taylorsvilleut.gov under the News section.
tators, vendors, coaches, etc. to use the blue cans for recyclable materials. Limited feedback obtained during those visits indicates that more signage on the side of the blue cans and elsewhere at the ball elds would help promote recycling at Vista Park. Consequently, implementation of further signage is planned.
Thus far this year, an encouraging increase in the amount of recyclable material has been observed in the blue cans at the park. Thank you, again, to our Green Committee volunteers and of course, WFWRD — a much-appreciated and key partner of the city.
for Winning Season
LEFT TO RIGHT:
Bob Knudsen, (District 5), Curt Cochran, Chair (District 2), Anna Barbieri, (District 3), Meredith Harker, Vice Chair (District 4) and Ernest Burgess (District 1)
TVPD Bike Squad Fights Crime, Certifies 3 More Officers
Check this space each month for news about the Taylorsville Police Department (TVPD) and their valuable service to our community.
Taylorsville Police Department recently joined up with the Utah Highway Patrol in certifying three additional o cers for our TVPD bike squad. We use bikes to patrol the Jordan River, Taylorsville shopping centers, and during public events such as Taylorsville Dayzz.
Bikes provide greater mobility and accessibility in parks, trails and congested areas, allowing for faster response times and closer community interaction compared to patrol cars. TVPD also partners with the Utah Department of Natural Resources and Salt Lake County in patrolling the Jordan River.
EMPLOYEE OF THE MONTH
Congratulations to O cer Lenz, our latest Employee of the Month. O cer Lenz has more than seven years of experience in law enforcement and is currently assigned to our patrol division. Prior to hiring on with TVPD in 2021, he served as an o cer with the South Salt Lake Police Department.
Officer Lenz has experience working in patrol, traffic and various detective positions focused primarily on domestic violence and special victims-related crimes. He has also assisted as a detective in a variety of cases including homicide, attempted homicide, major crimes and property crimes. He holds several certifications related to these positions and is an exceptionally wellrounded o cer.
O cer Lenz was nominated as Employee of the Month by our Assistant to the Chief, Brandy Stephens, who cited the positive reports she receives about him from Taylorsville citizens and o cers. She stated that O cer Lenz “proactively patrols our city in search of those who would take advantage of our citizens, regularly locates these o enders and is persistent in his investigation to ensure the o enders are held accountable.”
One specific example of Officer Lenz’s outstanding work involves several charity scams seen in the city. These scams feature individuals with cardboard signs that solicit money and falsely suggest a tragedy or death has occurred. TVPD recommends that citizens only donate money through well-vetted charity organizations. This includes not giving money to individual panhandlers. Please visit the following websites to learn more about avoiding scams in general: consumer.ftc.gov/scams, fbi.gov/how-we-can-help-you/scams-and-safety and attorneygeneral.utah.gov/utah-consumer-protection.
The charity scam was serious enough to involve the Utah Attorney General’s O ce and Immigration and Customs Enforcement. Through O cer Lenz’s e orts, the individuals behind these scams were held accountable. However, any funds donated by citizens are lost and cannot be recovered. The best way to combat this type of crime is for our citizens to be aware and refrain from donating to unveri ed sources.
In his free time, O cer Lenz enjoys spending time with his family, gol ng, hunting, shing, playing video games and simply being outdoors. O cer Lenz is an exceptional o cer, and we are grateful for his service to our community and Team Taylorsville!
Employees Recognized,
State of City Delivered at 28th Annual Awards Night
The city’s many star employees recently were honored at the 28th annual City Awards Banquet, where Mayor Kristie Overson also presented the State of the City address that recognized Taylorsville as strong and ourishing.
In all, 17 awards, plus milestone recognitions noting length of employment, were presented at the banquet on April 30. As in past years, the night centered around honoring the city's stars. This year, though, the theme centered around the stars of the movies or lm, so city awards were named with witty titles such as "The Terminator Award," "Wonder Woman Award," "Mary Poppins Award" and "The Avengers Award."
TVPD Chief Brady Cottam also presented police department awards, recognizing lifesaving e orts and distinguished service, as well as supervisor, o cer, detective and civilian of the year. A booklet was compiled, describing the amazing work of each TVPD recipient.
"Of all of the cities in the state, we truly do have the best team right here in this room," Mayor Overson said in her State of the City address. "Our Team Taylorsville, I would stack up our team against anyone in the state. We celebrate your bold, unyielding spirit of innovation and your dedication to all that is good."
In addition to the State of the City, details or each award recipient and their pictures can be found on the city’s website, www.taylorsvilleut. gov, under the News section.
THE AWARD WINNERS ARE:
TVPD Medal of Honor – O cers Haggard and McKinnon, and WVCPD Det. Thompson.
Police Star – O cers Berg, Teynor and Sargent, and Sgt. Marriott.
The Terminator Award – City Hall Custodian Dave Jackson.
TVPD Lifesaving Award – O cer McKeon and Dets. Dean, Landol and O’Gwin.
The Wonder Woman Award – GIS Planner Karyn Kerdol .
TVPD Distinguished Service Award – Dets. Hamatake, Andrew, O’Neil and Christensen, and for speci c cases: Sgts. Neal and Bennett, and O cers Thomas, Hunt, Houghtalen and Gerber; and UPD Lt. Fowler, WVCPD Sgt. Averett, Sgts. Palmer and Bennett, and O cers Albrecht and Houghtalen.
The Mary Poppins Award – City Council Coordinator/Youth Council Advisor Kristy Heineman.
TVPD Meritorious Service Award – O cers Lenz, Bang, Carter, Clu and Mecham, Det. Espinoza, Sgt. Keller and Animal Services O cers Werner, Jones and Morse for a speci c case, and Det. Winslow for another.
The Guardians of the Galaxy Award – Senior Planner Jim Spung.
TVPD Supervisor of the Year – Deputy Chief Miller. O cer of the Year – O cer Smith.
Detective of the Year – Det. Winslow.
Civilian of the Year – Records Manager Donny Gasu. The Avengers Award – City Attorney Tracy Cowdell.
TVPD Unit Citation – Dets. Gri th, Hamatake, Winslow, Cameron, Christensen, Andrew, Jensen, Landol and O’Gwin, Sgt. Palmer and Deputy Chief Lloyd.
Chief's Award – Det. Jensen; Utah Department of Public Safety Chief Pilot Bowman, Pilot Tugaw, Pilot Smith, Pilot Harrison, Task Flight Sgts. Napierski, Jensen, Freckleton and Task Flight O cers Middaugh and Hainey.
The Top Gun Award – Building Permit Coordinator Maribel Cortez.
New Businesses Celebrate Grand Openings in Taylorsville
Among the new businesses opening in Taylorsville over the past few months were Chipotle Mexican Grill, Jade’s Deli, Tea & Brown, Bricks & Mini gs and Tita’s Restaurant. They celebrated with Ribbon Cutting events and are detailed below:
1. CHIPOTLE MEXICAN GRILL — The Taylorsville restaurant, located at 5400 S. Redwood Road, is now one of 32 locations in Utah.
Chipotle is an international chain of fast casual restaurants specializing in bowls, tacos and mission burritos made to order in front of the customer. Their new Taylorsville location features the brand’s signature Chipotlane, a drive-thru pickup lane that allows guests to conveniently grab digital orders without leaving their cars.
The restaurant is open every day of the week, from 10:45 a.m. to 10 p.m.
2. TITA’S RESTAURANT — From their huevos benedict for breakfast to seafood treats like ceviche curtido en limón or their pez relleno to chef’s specialties such as the mole or a tasty taco, Tita’s Restaurant serves up delicious Mexican food every day of the week.
The family-owned restaurant prides itself on serving authentic dishes bursting with avor. Enjoy top-notch Mexican cuisine in a welcoming atmosphere with friendly, attentive service. The new restaurant is now open for business in Taylorsville at 2716 W. 5400 South.
They are open every day from 8 a.m. to 10 p.m.
3. JADE’S DELI — The Vietnamese cuisine at Jade’s Corner Deli is “e ortlessly delightful.” Enjoy fresh spring rolls, crispy pork belly and rice, a fresh-pressed sugarcane juice, smoothies, Vietnamese puddings and pastries and much more.
You can nd it all at the new deli in Taylorsville, located at 2991 W. 4700 South. According to the restaurant, its visionary founder and culinary artist, Brenda Xa, was raised in a nurturing Vietnamese household “where every moment revolved around the enchantment of home-cooked Vietnamese delicacies.”
The deli o ers the “freshest ingredients, all meticulously crafted with a generous serving of homemade love.”
4. TEA & BROWN — The boba tea shop Tea & Brown has opened in Taylorsville, at 5486 S. 1900 West. From a Brown Sugar Bubble Milk to a Mango Pomelo Frappe or a Passion Fruit Yakult, you can choose from more than 40 varieties and refreshing tea avors. Pick up a tea at their shop or order online at teanbrowntaylorsville.com.
Boba tea, also known as bubble tea, originates from Taiwan and features a blend of tea, milk and selected fruit avors with chewy tapioca pearls at the bottom. Tea & Brown teas have been complimented as refreshing and not overly sweet.
Tea & Brown is open seven days a week, 11 a.m. to 9:30 p.m.
5. BRICKS & MINIFIGS — At this LEGO specialty store, you can purchase preloved LEGO sets, loose bulk bricks, mini gures and other LEGO items including new inbox sets. Called Bricks & Minigs, they are located at 5644 S. Redwood Road.
You can also sell or trade your old LEGO collections at Bricks & Mini gs, and they host birthday parties, too. The Taylorsville store is one of ve in Utah and among more than 100 Bricks & Mini gs locations nationwide. In 2021, Bricks & Mini gs was named one of “Entrepreneur” magazine’s 500 Best Franchises as well as the No. 2 Children’s Retail Brand.
Bricks & Mini gs is open 10 a.m. to 8 p.m., Monday through Saturday.
Read additional details and more about other new businesses opening in Taylorsville on the city’s website, www.taylorsvilleut.gov.
By Carl Fauver | c.fauver@mycityjournals.com
Remember that horrible stock market crash in October 1929? Of course you don’t. And neither does Taylorsville resident Pauline Fawcett. But, unlike the rest of us, she was “around for it” – albeit, in diapers.
“I was born Jan. 6, 1929, in Idaho,” the spry, 95-year-old Fawcett said. “I moved down here to Utah in 2000 after my husband passed away. I still get around very well, although I don’t drive anymore.”
She’s also not someone any of us want to see up on a ladder, painting. But thanks to a 32-year-old Zions Bank tradition, Fawcett didn’t have to don painter overalls to receive a home facelift last month.
The only Utah home Fawcett has ever lived in is among the many manufactured homes in the Monte Vista community (750 W. 4600 South). The house is also one of 28 houses that have received makeovers this summer, during the 32nd annual Zions Bank Employees Paint-a-Thon.
Utah homes receiving facelifts, 21 of them, are scattered from Logan to St. George. Bank employees also tackled six more in Idaho and one in Wyoming. Oh – a
bit of Zions Bank trivia – the company has only one bank branch in the entire Cowboy State – up in Jackson Hole.
Coordinating the volunteer work at Fawcett’s house were team captain Elias
here for three straight evenings to scrape old paint and apply new on Pauline’s home,” Doty said. “Her son Steven, daughter Carol and daughter-in-law Trish were also here every night to help out. I’ve done this every year since I have been with Zions Bank – so I guess this is my 12th home. I love working to make a positive impact on the community and being able to hang out with my co-workers.”
Like Doty, Merrill has also volunteered for the Paint-a-Thon every year she has been a Zions Bank employee.
“I think these are very unique projects because all of us are putting in the time after our normal work hours,” Merrill explained. “We are dedicated to our communities. I love being a part of it.”
Doty reports it took about 13 gallons of paint to complete the spruce-up at Fawcett’s home.
Doty and co-captain Emily Merrill, who both work at the Zions Bank headquarters office in Salt Lake. Doty has been with them a dozen years… Merrill, three years.
“We had about 30 to 35 volunteers
“We used three different colors, including one that was brand new on the house,” Doty explained. “We were calling that trim color ‘Statue of Liberty Green,’ if you can picture that shade. We kept the main body of the home beige – and offwhite for the skirt. Our volunteers also did a lot of caulking around the house and removed an old antenna Pauline no longer needed. I like the way it turned out.”
So does Fawcett.
“Words just can’t explain how grateful I am to these volunteers,” Fawcett said. “I’ve been trying to think all night about what I can say to them – and I just don’t know what it is. I am so pleased. I still can’t believe they did this for me. I love it.”
Fawcett says she has plenty of family living in the area who can come and enjoy it also, including: six grandchildren, four great grandchildren and three great great grandchildren.
“People ask me all the time what the key is to living so long,” Fawcett said. “All I can tell them is good, clean living. I never drank or smoked. I came from a large family. My parents had 15 children. My sister (age 83) lives up in Oregon. I was up there to visit her in February.”
Since it was launched in 1991, the Zion’s Bank Paint-a-Thon has provided facelifts to some 1,315 homes in Utah, Idaho and Wyoming. Not counting the dollar value of volunteer hours, the bank has donated $1.476 million dollars toward beautifying the houses. l
Some 30 to 35 volunteer painters worked three straight evenings last month to makeover Pauline Fawcett’s Taylorsville home. (Courtesy Elias Doty)
Taylorsville Bennion Heritage REMEMBRANCES
Schneider Family Planted Roots in Taylorsville
This month’s article highlights the Schneider family.
Neither Ned Schneider nor his wife, Viola, were born and raised in Taylorsville but with the help of their children they planted roots, and the community quickly became their home. Their story is told by their grandchildren, as follows:
“Wesly Edwin (Ned) Byam Schneider was born on Sept. 19, 1868, in Willard Lake, Ontario, Canada, to John William Henry Schneider and Eliza Ann Johnson. He immigrated to the United States in 1872 and married Viola Elizabeth Knight on Dec. 19, 1889. Viola was born on April 13, 1893, in Boston to Arther Lewis Knight and Maria Isadora Gould.
“Ned and Viola had three children of their own. Isadora Elisa Schneider was born on Feb. 23, 1893 in Bu alo, New York, and died on Aug. 24, 1894, having lived only ve months. Helen Alveta Schneider was born on Jan. 6, 1898, in Euclid, Ohio. They also had a son, John.
Edwin Schneider had a small plot of 2 1/4 acres. Alexander Hussey lived south of him; Joseph L. Mantle was to the north, and to the east, on the hillside and down into old “Pixton Hollow,” were Chester Cook and Rudolph Schneider. Ned lost his job, so Helen and her husband, Jim, moved in with their son and his five daughters to help him. They took over the mortgage and divided the house into two apartments. Viola Schneider died in 1943, and Ned followed in 1951. Jim began building a new house in 1947 next to the old house with the help of son-in-law Albert Christensen, and moved into it in 1950 for Thanksgiving.
You can learn more about the Schneider family and the histories of many other Taylorsville residents at the Taylorsville-Bennion Heritage Center, 1488 W. 4800 South. Drop on by!
Don’t Miss These Library Events
The Taylorsville Library has planned several programs during the month of August. You’ll want to mark your calendar for these events:
SELF-IMPROVEMENT BOOK CLUB — Saturday, Aug. 10, at 11 a.m. Meet other readers interested in self-improvement and self-discovery in this monthly book club. August book pick is “Breathe In, Breathe Out” by Stuart Sandeman.
SENIOR HEALTH CLASS: STRONGER MEMORY — Tuesday, Aug. 13, at 2 p.m. Learn basic everyday activities you can do to boost your brain health, memory and cognition. Presented by Salt Lake County Adult & Aging Services.
ADULT VIRTUAL LECTURE | ALL ABOUT TORNADOES — Monday, Aug. 26, at 7 p.m. Register at: thecountylibrary.org/LectureSeries. Dive into storm chasing, severe weather forecasting and cutting-edge climate research. Presenter Mike Seaman, a lead meteorologist with the National Weather Service, earned his bachelor’s of science degree in meteorology from the University of Utah. With more than 25 years of experience, Seaman has spent many years in the central and southern Plains forecasting and researching severe thunderstorms and tornadoes.
UPCOMING FALL PROGRAMS
MUSIC & MOVEMENT — Tuesdays in September, at 10:30 a.m., and Fridays in September, at 10:15 a.m. Can you "head, shoulders, knees and toes" with the best? Music, movement and fun for little ones and their grownups. Starting Sept. 6.
STORYTIME: PRESCHOOL — Wednesdays in September at 10:30 a.m. Interactive early learning story-time for preschoolers and their caring adult(s) with talking, singing, reading, writing and play. Starting Sept. 6.
HOMESCHOOL "WHO WAS" BOOK CLUB — Second Monday of the month, at 1 p.m. The group will talk about the book, learn cool facts and do other fun activities. The September book is “Who Was Jules Verne.”
TODDLER PLAYTIME — Fridays in September, at 10:15 a.m. Open playtime and social interaction for toddlers and their caring adult(s). Toys, tunnels and more!
TAYLORSVILLE SENIOR CENTER
4743 S. Plymouth View Drive
August Activities
COMPUTER CLASS
Must call ahead to pre-register; phone 385-468-3370. Monday and Wednesdays, 9 to 11 a.m. Sign up for a 30-minute time slot. Free to seniors over age 60.
CHAIR AEROBICS
Every Monday, Wednesday and Friday at 9:30 a.m. No registration required; just come on in! Free to seniors over age 60.
MIND OVER MATTER
Healthy Bowels, Health Bladder for Women. Free to seniors over age 60. Class is from 9 to 11:15 a.m. on Wednesdays, Aug. 14, Aug. 28 and Sept. 11. Must pre-register; call 385-468-3370.
ANNUAL COLLECTION DAY
AUGUST UPDATES
Seasonal Container Reservation Program (SCRP)
This courtesy service is o cially underway so please set your reminders! Reservations are on a rst-come, rst-served basis due to limited sta ng. The schedule for Taylorsville follows and is pictured:
Zone 1 Container Reservations open: Aug. 1
Zone 1 Containers available: Sept. 3-10
Zone 2 Container Reservations open: Aug. 19
Zone 2 Containers available: Sept.11-18
Zone 3 Container Reservations open: Sept. 2
Zone 3 Containers available: Sept. 19-27
Containers will be dropped o sometime between 7 a.m. and 5 p.m. on the scheduled day. WFWRD sta will try to ensure that residents have up to 24 hours with the container. Driveways must be cleared, accessible and have enough room (approximately 10 feet by 20 feet) for the container to be placed o the street and out of the public sidewalk. If the driveway is inaccessible, the container will not be delivered and you will lose your opportunity for the container at your residence. Please visit WFWRD’s website at wasatchfrontwaste. org to see what is and isn’t allowed in the containers.
Summer Events
Summer months o er valuable opportunities to engage with local residents and communities. WFWRD takes pride in its e orts to educate the public on the best recycling practices, and greatly values the feedback received from residents. Each year, WFWRD strives to be present at events with an information booth that provides education and games. Additionally, WFWRD o ers side-load truck demonstrations for educational purposes and enjoyment for people of all ages. While this industry is often observed from a distance, these events provide a rsthand experience for anyone interested in the process. Keep an eye on the district’s social media channels to stay updated on when WFWRD will be visiting an event near you.
Conserve Water and Get Extra Benefits
Save water, save money! Taylorsville-Bennion Improvement District encourages customers to conserve water. Discover an amazing opportunity for Utah residents to get paid for water-saving e orts right at home.
UtahWaterSavers.com is the go-to website where you can nd a wide range of bene ts. By visiting the site and creating a free account, you can take advantage of smart controller rebates, toilet rebates, rewards from Localscapes University and landscape consultations. Act now and start saving water and money.
Water conservation is crucial, and Utah Water Savers is available to help you make a di erence. Sign up for a Utah Water Savers account today and join the movement. Stay updated with the latest programs by checking back regularly.
If you have any questions, please contact Taylorsville-Bennion Improvement District by calling 801-968-9081 or visiting www.tbid.org. Follow TBID on Facebook and Twitter.
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Groovy grub
The Utah food scene in the ’70s was abysmal. The state’s greatest culinary achievement was Arctic Circle’s fry sauce, followed closely by green Jell-O salads filled with pineapple or shredded carrots or (retching noises) cottage cheese.
I was a kid during that decade and my mother was a whiz at preparing trendy 1970’s cuisine. She mastered the crushed-saltine meatloaf. She casseroled the heck out of tater tots, cream of mushroom soup and ground beef. Her chicken-fried steak (hamburger patties covered in smashed cornflakes and slathered with A-1 sauce) was a weekly staple.
In a rush, she’d chop up a jarful of dried beef, mix it into a cream sauce and dump it on toast. The sodium content of that meal is still wreaking havoc on my kidneys.
Going out to dinner was a luxury for our family, which included me and four siblings. So that left Mom with the difficult task of feeding six people every night with whatever we had in the cupboards. Mom would sit at the table, clenching her jaw, and I knew better than to complain about the tuna and potato chip casserole. But I still did.
Eating at a restaurant was an event. I have vague memories of eating at Restaurant Minoa, a Greek place in Salt Lake, wearing my Sunday best and feeling very adult when
and Laughter
I ordered the halibut (which I didn’t eat because I found a fishbone and refused to eat, and my parents got mad and we never went back).
I also remember trying Chinese hot mustard for the first time. I smothered my char siu pork in the creamy sauce, put it in my mouth and regained consciousness three hours later.
Most of our dining out was at places like Shakey’s, with its deliciously crispy pizza crust, or A&W drive-in, with food trays clipped to the car window and frosty mugs of root beer. There was also Dee’s Hamburgers in Murray that featured a creepy clown sign and cheap burgers.
Church dinners played a big part in my childhood. The potluck free-for-all was a Russian roulette of food poisoning. We knew whose overcooked ham was sprinkled with cat hair, and how to avoid potato salad that had been left in the sun. But the dessert table was fair game with its chocolate sheet cake,
spice cookies and lemon bars. I didn’t even care if they were covered with Siamese fur.
We also subsisted on Mormon wedding fare; miniature paper cups filled with butter mints and peanuts, and grape Kool-Aid spiked with 7-Up.
But my favorite childhood dining memory was going to Chuck-A-Rama with my grandparents. We’d go on Sunday (which mom didn’t approve of but which wasn’t a sin if you were with your grandparents) and the all-you-can-eat buffet was laden with piles of fruits and salads and meats and desserts, gleaming under fluorescent lights like an offering to the gods.
We’d load our plates and eat until we were dizzy. Then we became Grandma’s partners in crime. Although signs at ChuckA-Rama said taking food home was strictly forbidden, Grandma told each of the grandkids to get a fried drumstick or chicken breast, and a scone. She’d wrap the food carefully in napkins and walk out of the restaurant as nonchalantly as Al Capone. Now, the bland food of my childhood is replaced with tasty cuisine from all over the globe. But I often miss my childhood dinners with everyone sitting around the table. Although it’s still a hard “No” to tuna casserole, with or without potato chips.
