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Show frl) m YouthEducation B Business n Church Life 2 2 1 More Lifestyles L ? Television L ' Calendar U2 Thursday, September 30, 1999 MsMtssimv i ifir- - ' ' u Zero hour is just two weeks away 0 0 0 We're grateful to each of you and to all of our newspaper carriers and distribution personnel who helped make the transition from the Friday Gipper to the new Thursday Gipper possible. I wish we could say that it went without a hitch, but a lot of people had to make a number of sacrifices to make it all possible. Their long hours and dedication made the transition work without a lot of outw ardly visible problems. After a meeting of all heads on department Friday morning, weve decided to make several key modifications in the way we run the publication on our presses so that our carriers will have a little more time to get their newspapers delivered, but it shouldnt have much effect on the public as a . whole. By the way, Thursdays front of those for page (only you living in South Davis) ROLF D. KOECHER wasnt due to the change Executive Editor at all but because we had so many advertisers who wanted color ads that there was no more color press capacity left for the front of our sections. We've ordered more units for our press to accommodate the growth, and within 3 weeks we should have more press capability than ever before. black-and-whi- te 2-- Zero hour b coming But another major change is coming in two weeks: The Gipper and Gipper Today will soon be available online. That means you'll be able to call up the Gipper and Gipper Today on the Internet and read the text of the articles from your home or business computer. It's a great way to catch up on an article you've missed or to check a back issue that you might have already thrown out. Often people ask us for copies of articles that have appeared, and now they will be able to download stories at their own convenience, 24 hours a day You can even try to sneak an early peek at whats going on if you dont want to wait until your carrier delivers your personal copy of the Gipper or Gipper Today We have several people invobed with this project, including Brad Millard, who is in charge of our file server, Nick Rose, who will lie responsible for the look and design of our web site, and several others who will be involved in making sure our Gassiads get online. But the person who will be responsible for getting the news online will be one of our most prolific new staff writers, Adam G Olson. Hes part of our effort to identify and hire outstanding people to take the Gipper into the new directions we have outlined for the 21st Century. Actually, Adam has been eager to get started with our first online edition this week, but 1 wanted to take another week or two to iron out the bugs before we go public. Meet our new webmaster As we get closer to zero hour for the web site's official opening 1 publish the address for all to see. Meanwhile, however, let me tell you about Adam. I One of our goals for (his column has been to acquaint you with some of the people behind the 11 BY BOB MKXELSON Clipper Staff Writer He may not be the FARMINGTON this neck of the in grower greatest grape woods, but when it comes to making good tasting things from them this Farmington resident knows whereof he speaks. With a name like Lorenzo Enrico Semadeni, he ought ta Better known to his friends as Hank Semadeni, this second generation Italian-SwiAmerican inherited the love of the grape from his parents, who immigrated to the U.S. from Pbschivo, a village on the Italian-Swis- s boarder To Semadeni, there are few things worse than wasting grapes, yet he knows many people let them, literally wither on the vine. The main reason for this, he believes, is that most people feel it just takes too much time and effort to do anything with ss them. But, turning grapes to juice doesn't have to be all toil and trouble. Over the years, Semadeni has been extremely successful employing a process that is both easy and fast In fact, he can go from grapes to bottled juice in just 20 minutes. Many people making grape juice used a kind of colander in which the prepared grapes were crushed and the juice was forced through the perforated sides. Not only was this a labor intensive process, it also meant that a lot pulp and even some grape skins ended up in the juice. And a lot of people balked at the consistency The process Semadeni prefers, however, g doesn't require any crushing. It uses a steamer unit to extract the juice from the w hole grape and leaves little, if any sediment in the finished product First never wash the grapes until you're arm-tirin- scenes who make things happen, and Adam is an jdeal place to start. A recent graduate of the ADAM OLSON ; LJniversity of Utah, he has Clipper Today been with us only a few Staff Writer and months but already has Internet guru. made a major impact on the Gipper by ably covering Bountiful and North Salt Lake plus a variety of feature assignments. Adam wrote for his junior high newspaper, his high school newspaper and the University of Utah Chronicle. But he said he never had plans to be a newspaper reporter Its a lot of fun. I love writing." he notes, but there J were other things I wanted to do." ' After graduating from the university in communications he freelanced for Continuum Magazine, (writing the cover article for its upcoming W inter Issue), and NewW'est Magazine (writing an article for its September issue, and a rover article for its upcoming October issue). Ultimately he'd love to be a novelist. J Adam is currently teaching creative writing at the Bountiful High School Community School. Before e coming to the Gipper, Adam taught Seminary for the LDSGiurch and Spanish classes at Taylorsville Community School. He interned in public relations at the Children's Miracle Network. As a student, he was active in the Bountiful I huh JChamber Choir, invobed in schixl musical productions, and earned his Eagle Scout award. A National Merit Scholar Semifinalist, Adam was among the the iop 2 percent of graduating seniors nationwide. He'll bring his talents and expertise to our upcomJ ing web edition, making sure the information gets downloaded from each issue so that you can check out Ihe stories, ads and classifieds at unii convenience. It's Jieople like Adam who make the Gipper possible In coming weeks. I'll be telling you about more of them, es well. ' part-)im- OPY wm ready to process them, and when you do wash make sure theyre thoroughly immersed in wateif he explained. This not only cleans the fruit it also flushes out any insects that might be hiding in it The next step is to put the grapes, stems and all, into a perforated basket that fits inside the steamer When all of the pieces are connected up and the grapes on top are covered, the water is heated to a boil. bu know grapes and grape juice will stain just about anything, warned Semadeni. That's why my wife Virginia makes me do all this outside on a propane grill. I guess I cant blame heiT The water should be heated to what Semadeni called a rolling boil. If it is too intense, the grapes can be scalded and the juice wont turn out as well. Also, the water must never be allowed to boil away Semadeni tosses in a few marbles into the boiling water As tong as he can hear the marbles rattling around he knows there's still water left As the steam presses in around the grapes,' the juice begins to seep through the sides and bottom of the basket, collecting in the bottom of the steamer After a while, Semadeni can open a rubber tube connected to an opening in the bottom of the steamer; allowing the juice to flow into Ball, Kerr or Mason jars. The juice will maintain a temperature of around 200 fahrenheit," said Semadeni. This is well above pasteurization temperature. After the jar is filled, you put a fid on it and it will seal on its own. A full basket of grapes will produce four or even five quarts of juice.This is pure juice, more concentrated than that produced by some other processes. And it will keep for years on the shelf without spoiling. It can be served straight or with just a lit- - GoUilty MAOS: Planning Davis County today is a very different place from what it was 30 years ago. Tventy years from now, Davis County will be different again. Will we still like living here? This is part of the challenge the staff members of the Davis County Department of and Economic Community Development face as we took to the future and try to make our county our community a place we will want to live. Some 30 years ago, Davis County was primarily an agricultural community home to many of the workers at Hill Air Force Base, and we were beginning to see workers from Salt Lake Gty move here to live. Today agriculture plays a relatively minor role here, while nearly half the workforce living in Davis County leaves each day to go to work someplace else, primarily Salt Lake County. This trend has made us a bedroom community and helped to cause the congestion we face each day on our roads as we try to get to work or school or shopping. What will happen in the next 20 years, when we add another KX).(KX) people to tle sugar and water. But,Semadeni's favonte way to enjoy it is by combining the juice with some soda. It really goes well with Squirt. Sprite or he said, and especiallv with singer ale. According to Semadeni, his process works with any variety of grapes, although a tot of people like the dark reddish-purpl- e rotor juice produced by Concord grapes. After being processed, what remains of the grapes and stems can be simply tilled back into the soil Evervbodv realty v' for ob ious reason', w drink it outside." for the future of Davis Co our county and come close need to find solutions to to what we call build-ou- t, this problem, as this will when all the land that can help to shape the entire be developed in Davis future character of our By County is built upon? In community VV3JF our work in the We need the Legacy DCCED Department, we Highway to help deal with this congestion and to protry to address these concerns. vide an alternate transDirector, We do the planning and route, but we portation Davis County also need to took at transit zoning administration for the unincorporated areas Department of and at encouraging more of Davis County we coordibusiness growth in Davis Community & nate plans with the 15 difCounty Economic ferent cities, and we work The proposed new conDevelopment on plans and issues of ference center and hotel in rountywide impact such as Layton is one aspect of economic development, bringing more business transportation and open space preservagrowth to Davis County The project tion. involves a small conference center to be One of the biggest issues currently facbuilt and owned by the county a first class hotel, mid a seven-stor- y ing Davis County is transportation. With a office large number of our county residents workbuilding. This type of project should send a ing and driving into Salt Lake each day the message that Davis County is capable of one major roadway through the county supporting significant business growth and is becoming hopelessly congested. We would encourage other similar develop day-to-d- is tme. Sei that waiting for some cold t after the first frost. Kio:. I add some sweetness to the ti i important to keep an eve Once they start to turn bio start to weaken, and he ibc grapes once thev'vc talen Italians, said SemaJem. large families and Urge tanu v And. at his family's get to :. ;; have become a st.pL scr.T.nc nri 225-roo- 5, 1. 1 e IS! ? ments and businesses to l v ' The net result will be to , . ' our residents woikirg r:. ' than commuting, and wi.l , the tax base needed for I services and education A livable comnnnntv el.oi . 1: that are not developed has Ken Department woikng efforts to preserve open lands foothills and along the shores ot t' . Salt Lake. We have Ken the piim.e; along with a couple ot the u u zens group, to identity. erl op the Bonneville Sho foothills through Dev is We have also paiticip.a. d together a plan tor the presen a land areas along the east. in te Salt Lake. As we continue to go u County, we continue to better wavs to grow f)"i J v ing wavs todo so and a pleasant and desiiabie pl.ue i c t |