|Paper||Ogden Valley News|
|Rights||In Copyright (InC)|
|Rights Holder||SR Communications DBA, Eden, Utah|
|Publisher||Digitized by J. Willard Marriott Library, University of Utah|
|Paper||Ogden Valley News|
April 15 03.qxd 12/7/2021 3:53 PM Page 1 The OGDEN VALLEY NEWS Your Community Newspaper Eats Of Eden Celebrates 10 Year Anniversary April 15, 2003 PRSRT STD POSTAGE PAID PERMIT NO. 11 EDEN UT POSTAL PATRON EDEN-LIBERTY-84310 HUNTSVILLE-84317 OGDEN CANYON- 84401 HCR 843AO Key Ingredients: America By Food Key Ingredients: America by Food is the newest exhibition of Museum on Main Street, a partnership of the Smithsonian Institution and state humanities councils in service to citizens of rural America. The exhibition is the catalyst for a six-month series of special events at Ogden Valley Library in Huntsville. Weber County Library will partner with local non-profit organizations and businesses in celebration of local food traditions. Some of these Key Events include: Mountain Men & Pioneers, Cowboys & Indians, Slooow Food, and Fresh From the Farm. A Key Ingredients Art Competition will be held. The Food Lore Writing Workshop will help individuals identify and write creatively about key food experiences from their own lives. There will be a book discussion for adults on Appetite: Food as Metaphor. Kids in the fourth through sixth grades will discuss Stirring It Up, a children’s anthology. Jayne Christensen and Tanya celebrate their ten year anniversary with the Eats Of Eden crew. Eats of Eden Celebrates Ten Years of Business in Eden The Eats Of Eden Restaurant is currently celebrating their tenth year in business in Eden. In the summer of 1992 the Christiansen family of Liberty began building Eats Of Eden, thinking there was a need for a casual place in town to eat that offered great food. They bought pastureland from Billy Kapp, and had it rezoned for commercial use. Bill and Jayne, along with their daughter Tanya, did most of the work themselves—in between their full time jobs and schoolwork. During the same year, Jayne spent any spare moments she could find designing the yummy recipes that are, for the most part, still part of the business’s menu, though a few things have come and gone over the years to keep pace with tastes and trends. Many of the items on the restaurant’s menu are made daily in the Eat’s kitchen. Bread is made fresh two to three times a day, along with their hand rolled pizza crust and foccacia bread. This great recipe for dough came with a lot of trial and error, but is one of the things that, today, makes Eat’s special and unique. Their manicotti consists of hand made crepes stuffed with a three-cheese filling, and topped with Eats Of Eden’s own red sauce. Soup, Meatballs and Veggie Lasagna are some of the other examples of menu items made fresh from scratch. EATS OF EDEN cont. on page 4 Liberty Resident Wins Two Minute Shopping Spree at Valley Market carts from the checkout stand and could get no duplicates of any one Western Family item in the two minutes allowed. Most importantly— she was to HAVE FUN! Customers in the store were confused when they saw Kenzie racing through the store flinging doors open, and even breaking open a 25 pound bag of sugar. Her family cheered her on and even photographed and videotaped the event. Kenzie was able to claim a wide variety of items valued at over $221. She expressed her appreciation to Valley Market owner Roger Terry, and Associated Foods for the “experience of a lifetime.” Kenzie says, “I’ve Kenzie Wright of Liberty stands with some of her winnings. always wanted to be items. Kenzie says she mapped out the loca- on Supermarket Sweep, but I guess this is the tion of the items the day before; but on the day closest I’ll ever get.” It was a great time for of the event, her strategy completely changed everyone in the store, and many laughs were when she realized how short two minutes real- shared. ly was. The rules were, she had to start her Congratulations Kenzie! Have you ever dreamed of winning a shopping spree? Kenzie Wright lived that dream on Mach 10, 2003 at the Valley Market in Eden. The spree was a two-minute dash sponsored by Associated Foods for any Western Family Letters to the Editor . . . . . . . . . Page 2 Announcements . . . . . . . . . . . . Page 6 Historical Article . . . . . . . . . . . Page 9 Calendar of Events . . . . . . . . . . Page 14 Classifieds . . . . . . . . . . . . . . . . Page 15 KEY INGREDIENTS cont. on page 12 Weber County Announces Area Open Burning Schedule It is that time of year again when many are cleaning up yards, gardens, and ditches. This activity also brings about the need to establish a burning period as governed by the Department of Environmental Quality for the burning of accumulated dead and dried vegetation, leaves, and trimmings. The county is allowed a 30 day clean-up burning period for purposes that do not normally qualify as agricultural. Burning for farming, agricultural, or horticultural purposes may be done outside of this regulated burning period. The spring open burning period for the upper Ogden Valley will begin April 15, and will end on May 14. Burning permits may be obtained at Weber Fire District, Station Two, located at 5550 East 2200 North in Eden during regular business hours Monday through Friday and Saturdays until noon. There is no charge for burning permits. The written permit identifies the products that may not be burned, as well as safety and fire control requirements. The burning permit shall be permission to start and maintain a fire under prescribed conditions, and serves as a notification of intent to burn. The burning permit by no means relieves an individual from personal liability due to damages should the fire escape control. The permits are issued for the burning of agricultural type products and growing vegetation products only, and include the following: Burning of weed growth along ditch banks incident to clearing these ditches for irrigation purposes; burning of weeds and brush along fence lines; field stubble; leaves; pruning from trees, bushes and plants. Permits will not be issued for the burning of trees, trash, garbage, waste, lumber, tires, and oil based products. A competent adult must be in attendance and supervise all fires at all times until the fire is extinguished. Burning is prohibited to within 50 feet of structures, and provisions must be made to prevent the spread of fire within the same distance. Adequate provisions and manpower must also be available to control the spread of fire. Burning must be completed by dusk and fully extinguished. Permits are conditional under the “clearing index” system approved and coordinated by the Department of Environmental Quality, dependent on local weather conditions. The clearing index must be above 500 for permissible burning. Your cooperation and support in preventing unnecessary injury, damages, and losses due to ineffective burning control during this season is greatly appreciated. David L. Austin, Weber Fire Chief Earlier this month, Munns Manufacturing of Tremonton, Utah removed the steeple from the Huntsville, Utah LDS Stake Center in Eden so repairs could be made to a leaking roof. The steeple stands 36 feet high from the base to the bottom of the ball, and weighs 1800 pounds.