| Show The Herald Journal Logan Utah Sunday June 6 1982 r A Albertson’s sales to top $8 billion - Farm & Market Blue Water Beach - BOISE (UPI) Sales for Albertson’s Inc will exceed 8 billion in five years with A wide selection GARDEN CITY water of boat rentals and a 330-fo- diligent efforts in training management d personnel for the supermarket and drugstore company Chief Executive Officer Warren E McCain predicted At the company’s annual stockholders’ meeting McCain also said he was confident the company’s 30000 employees will meet the challenges of a difficult economy — and mark the firm’s 13th consecutive increase in sales and earnings this year ot slide highlight the additions brought by new management to Blue Water Beach a public resort on Bear Lake three miles south of Garden City Norman Meehan Fish Haven and Ray Elliot Logan will manage the resort in 1982 Blue Water Beach’s facilities include 12 beach cabins with kitchens and 50 camping sites for recreational vehicles and tents In addition the resort's sand beach and picnic areas are open to at a cost of 32 per carload The new boat rental operation features a largo flotilla of sail motor and jet skis and canoes Hecham and Elliot will also water slide across manage the the street from the beach The completely enclosed slide twists and turns through a vertical drop of 48 Boise-base- family-oriente- d day-use- McCain said sales for the year ending Jan totaled $348 billion an increase of 15 percent over the $304 billion reported in 28 rs 1980 Earnings increased 19 percent he said totaling 8485 million or $314 per share compared to the previous year’s $407 million ski-boa- ts The company’s board of directors at its regular quarterly meeting also declared a cash dividend for the quarter of 25 cents per share The dividend will be payable on Sept 330-ff- feet The resort will continue to operate a course for children short Group rates for church groups parties and family reunions are available at the resort Reservations are recommended for For camping and cabin sites reservations call go-ka- rt 948-291- 2 2 Brad JustadHerald Journal New teaching aide Adrian Gale inspects a diesel engine Salt Lake City Gale the program coordinator for donated to the Bridgerland Area Vocational Center BA VC said it could be used on stationary drilling The big engine was donated as a teaching aide for the platforms for energy exploration or if modified on diesel maintainence program by Smith Power Co of vehicles and trucks 4000-poun- d semi-transpo- rt Alfalfa weavil The occurance of alfalfa according to Reed Roberts extention at Utah State University He said a few adult weavils have been detected but suggests farmers check fields closely before spraying “If only minimal numbers of larvae are present formers will be aide to get by without spraying alfalfa during first-cro-p development “he said Roberts also said substantial catches Of adult coddling moths have been noticed this past week “Back yard orchardists should spray fruit trees by June 10 if warm weather occurs If cold weather persists spraying should be delayed until June Roberts added 12-1- 3" Pesticide warning Some pesticide companies in Utah are advertising for protection against insects which are not problems in Utah according to Reed Roberts Extension entomology specialist at Utah State University “The advertisements offer protection from Gypsy moths chinch bugs Japanese beetles corn borers and Imported fire ants As far as we know none of these insect pests is present in our state" Roberts said In addition the USU specialist says many of the popular brands of aerosof insect sprays on the market conceal their true ingredients “Under the ’active ingredients’ lis they give some complex chemical names which most people would not recognize They fail to list the common name of chemicals such as malathkm diazinon and resmetherin which might be easier for the consumer to shop for" Roberts said Poultry convention The third annual Rocky Mountain Poultry Industries Convention is 6 scheduled June at the Hilton Hotel in downtown Salt Lake City Idaho Poultry Industry Federation and Utah Poultry Association are sponsoring the convention Everyone interested in poultry is invited according to Dr Don Dobson extension poultry specialist Utah State University The Monday schedule includes an afternoon of golf and an evening dinner and business meeting 14-1- Moisture depleted Soil moisture is gradually 6 McCain said high interest rates and the sluggish economy placed considerable pressure on Albertson’s He said as the company adds 15000 people sales and 200 stores to reach its goal five years from now it will require “diligent effort on all levels of management to train people for an additional 2000 management positions’’ weavil larvae this spring has been minimal entamologist to shareholders of record on Aug McCain said being depleted as little rain fell during the survey week Reporters rate surface moisture on unirrigated land at short to adequate down from mostly adequate a week ago Spring grains have emerged but are behind normal growth Corn planting is 80 percent complete and about 40 percent has come up Potatoes snap beans and tomatoes range from 60 to 80 percent planted Some warm weather is needed to stimulate crop growth Winter wheat and alfalfa are averaging just over a foot in height — a fair improvement from a week earlier— but still behind normal First crop hay is being cut in a few areas but most of the state is till 10 days to two weeks away depending on weather Business portrait Avocado sandwich launches careers By Paula Smilanich for The Herald Journal How did it all happen? Susan Packer-Moor- e does not hesitate A smile broadens her mouth as she leans forward to answer While some restaurants get their start through family-ownebusiness or by someone who enjoys cooking Logan’s Center Street Restaurant can trace its origin to an avocado sandwich and a beer party It began in 1978 at an eatery on Center Street a research called Jack’s Place Packer-Moor- e assistant at USU stopped in for an avocado sandwich “I was eating that sandwich when I told the owner Jack Palows it was the best I’d ever eaten” “He told me to enjoy it explained Packer-Moor- e because it would be my last: He was going out of d business" Packer-Moor- e offered her help as a bookkeeper and bought part of the business although she knew nothing about restaurants or accounting Their efforts to keep Jack’s Place alive lasted for almost a month “Jack just couldn’t take it (the restaurant) anymore" said Packer-Moor- e filled with dozens of aromas that immediately befriend your nose Continuing Jack’s philosophy that nothing comes from a ean a pot of sauce that had earlier been vegetables and seasonings simmers It gives off a tomato smell that makes one think of Italian food In a few hours the sauce will be poured over meat cannelloni At a smaller stove Skujins mixes milk flour cheese and other ingredients for a sauce that will fop her own recipe of vegetarian cannelloni “Cooking is not only an art form but a religious experience” said Skujins “I serve everything fresh and nicely prepared Nothing is artificial” A warm yeasty smell is barely noticeable as fresh loaves of bread had earlier laid out to cool The flash of the refrigerator door opening reveals several cheesecakes pecan pies and a lemon poppy seed forte Some of the confections made by Parish who is known as the “Dessert Wizard" must be refrigerated overnight to ensure easy cutting the next day On every counter something is going on Pounding chopping seasoning or stirring Despite all the activity the kitchen remains neat and orderly A sign on the wall reads “Take care of your boss — the next one may be worse” Wine glasses are lined up on a shelf as are the coffee mugs which were thrown by a local potter The large stove is scrubbed immaculately The floor is void of any scraps and the garbage cans reveal little waste “We don’t buy what will be used once then discarded" said Packer-Moor- e “Our philosophy is to eat all you can but only one slice of bread at a time “This is not the type of place where you can go to pig out" she continued “We go not for quantity but for quality" It is that quality Packer-Moor- e was able to recognize four years ago in an avocado sandwich That insight put her Skujins and Parish where they are today adding happiness and a touch of spice to their customer's lives Unsure of what to do with a defunct restaurant and s dilemma was solved one partner night as she wandered around a beer party in Logan Canyon Having thought about a way to find some partners earlier Packer-Moor- e jumped up on a rock and yelled “I need two partners to help me run a restaurant" The women who offered just happened to be two of the best cooks in the valley Irena Skujins a native of the Balkan country Latvia became the restaurant’s new gourmet cook For Skujins cooking was not a new job Although she had never been in the restaurant business her years of entertaining guests cooking for her family and devoutly reading cookbooks gave her all the experience she needed no Packer-Moore’- Similarity Ann Parish who replaced one of the original members after several weeks was also a gourmet but specialized in desserts Originally from New Zealand Parish like Skujins was a novice in the restaurant business but an expert in the kitchen As a force of three Packer-Moor- e Skujins and Parish reopened Jack's Place but renamed it “The Center Street Restaurant" The location was changed to its current address on 129 North 100 East in 1980 when the Yellow House Restaurant went purchased the bankrupt and Packer-Moor- e structure through the bankruptcy courts "I had my eye on the house for a long time and it finally became available" said Packer-Moor- e “When we moved we kept the Center Street name even though it was no longer on Center Street" The house built in 1900 was originally known as the Hunsaker Mansion Outside it is pale yellow with an equally pale green trim The roof has various peaks resembling a miniature castle and is shadowed by large pine trees A green canopy leads the way to a glass front door Busy? Yes but never too hurried for a smile or a quick hello Actually no one is ever too busy and that is what gives The Center Street Restaurant that homey comfortable air Hearing a waitress say “Enjoy your meal" and seeing Packer-Moor- e Skujins or Parish come out of the kitchen or office to chat with customers lends to the friendly atmosphere tnat permeates every last crack “I didn't feel rushed at all” expressed customer Beverly Hill “In fact I felt like I could take all the time I wanted It's the kind of place that puts me in a good mood because everyone is so pleasant" But it isn’t just in the dining areas that you’ll hear happy chatter The kitchen is a friendly domain W & ) Brad JustadHerald Journal Owners Susan Packer-Moor(1) Irena Skuiins and Ann Parish take a break at The Center e Street Restaurant |
