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| Photo by Lisa Bartschi Otero |
Saturday, March 27, 2021
Bear River Health Department Vaccine Update
There were 31 new cases reported on Saturday in the Bear River Area.
BRHD COVID-19 Vaccine Update
Rich County has 20% of its adult population vaccinated.
Data represented on this page are specific to COVID-19 vaccinations for persons currently living within the Bear River Health District. Data are updated daily at approximately 10:00 a.m. to reflect the prior day's numbers.
Last updated 3/26/2021 at 10:00 a.m. https://brhd.org/coronavirus/
COVID-19 Vaccinations
Region Total Doses Total Immunized % Adults Immunized
Box Elder 19,589 5,365 13.9
Cache 49,508 14,804 16.5
Rich 1,088 355 20.3
Data Notes
Total Doses: Includes all COVID-19 vaccine doses administered to residents of each region. Total Immunized: Number of individuals who are at least 14 days past completion of their vaccine series.
% Adults Immunized: Percentage of adults in each region who are immunized (adult population taken from 2019 Census estimates).
Thursday, March 25, 2021
Jack Bell 1931 - 2021
Our loving father, grandfather and great grandfather tiptoed through the stars to his sweetheart who has been waiting just beyond the moon for him so they could continue their journey together into eternity.
John Morris "Jack" Bell passed away March 23, 2021, on the morning of his 90th birthday. He was born in 1931 in Rock Springs, Wyoming to Wilford Ether (Johnny) and Helen Syme Freeman Bell.
Dad spent the first ten years of his life in Dines, Wyoming and in July 1941 his parents moved to Randolph, Utah where his parents took over a garage business.
He attended school in Randolph and graduated from South Rich High School in May 1949.
He married his high school sweetheart JoAnn Vernon on July 28, 1950. This marriage was later solemnized in the Logan Utah Temple.
Jack and JoAnn are the parents of six children: Vernon J. (Sherrie); John Robert; Betty Jo (Perry) Doralee (deceased); Rodney Brian (Anelisa) and Lorri Lee (Raymond).
Our parent's lives revolved around their family; their children and their 15 grandchildren and 34 great grandchildren. They never missed a chance to attend whatever they were participating in even if it meant driving to the opposite end of the state to watch.
Dad had a strong work ethic and he taught his children and grandchildren to work right alongside him. He was a true jack-of-all-trades as he ran two different garages, worked on farm equipment, hauled gas, owned a trucking business, a cattle ranch and a mink ranch at one time or another.
Dad was a member of The Church of Jesus Christ of Latter-Day Saints where he served in many positions. He had a strong testimony of his Savior, Jesus Christ, and loved knowing his family is forever.
Along with his children and grandchildren he is survived by a brother Bryce (Beverly); a sister in law Kay Bell and brother in law Kenneth Vernon, as well as several nieces and nephews.
He was preceded in death by his wife, parents, his in laws, Joe and Grace Vernon; sister in law Shana Muir Vernon; a daughter, Doralee; a sister, Helen Marie (Theo); a brother, Wilford Earl (Bill); a grandson Kade; four great grandchildren, Laci Jo, Cody, Dallyn and Luke, and a nephew, Keith Kearl.
Funeral service was on Saturday, March 27, 2021 at 11:00 a.m. in the Randolph L.D.S. Ward Chapel. Viewings on Friday evening from 6 to 8 p.m. and one hour prior to the service Saturday at the church. Interment in the Randolph Cemetery.
We'll go lookin through the stars for the heaven that is ours and I know we'll find it somewhere just beyond the moon.
Then together hand in hand we'll find our promised land and we'll settle down forever darlin' just beyond the moon.
Tuesday, March 23, 2021
Bear Lake Marina update
Weekly Construction Update - March 22, 2021This week, crews are working on utilities. This work will include installing new storm drain and utility boxes. Traffic has been reduced to a single lane with an electronic temporary signal to manage traffic until the project is completed. It is important to follow these signal commands at all times and only proceed when the signal indicates that it is safe to do so. Please proceed through the construction area with caution during this time for your own safety and the safety of the crews working. |
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Monday, March 22, 2021
Reflections on the Journey
Ed Note: Leslie struggles with brain chemistry issues and is sharing her amazing journey as a wonderful wife, mother, friend and colleague.
By Leslie Scott
When someone is struggling, especially with a mental
illness, it's so hard to know how best to help. I always want to make sure I
say the right thing, do the best thing, and be there when I'm needed.
But I've learned these past weeks that it's not about doing
the "perfect" thing. It's just the DOING that's important.
I don't sleep. Four hours is the max that I am getting right
now, and that is with medication. Often times, breakdowns happen before bed
because I'm so afraid of what the dark will bring. I'm not able to keep moving,
so I read a lot to try to keep my mind busy, but I ache for sleep. It just
seems to elude me.
One night, I heard some rustling in my room as I was trying
to go to sleep. This is not uncommon as our kids are required to charge their
cell phones in our room at night. Ten minutes later I hear my husband mumbling
about an oil diffuser in the middle of the floor. And what was that smell?!
The next morning I learned that my sweet Carter, with all
the love in his heart, had mixed all of his favorite oils together in his
diffuser to help me sleep. And because I don't have a night stand, he had
pulled it as close to my bed as he possibly could, which put it directly in the
middle of my bedroom floor.
My point is this....the oils were stinky, it didn't help me
sleep, and had if it been kicked over....it may have been disastrous! But he
DID something. You know the saying, "It's the thought that counts"?
It's so true! In that moment, I felt so much love from an 11 year old boy, who
did what he could do to help his momma sleep. Every night for the next week, my
diffuser has been filled with the same concoction of who knows what. And I LOVE
it!
Saturday, March 20, 2021
Little Spring bottling company.
"The Little Spring Water bottling facility is coming along nicely and still on track to open this June. Once we nail down some more partnerships and suppliers, we'll be able to answer your questions on pricing for private label and other services. Getting exciting!"
Asked if there was enough local water, Clay Soelberg's response was: "Absolutely. Plenty and to spare. You can't create a business like this on a whim. You must go through rigorous governmental inspections, evaluations, professional chemical analysis of the water, environmental impact investigation, legal adjustment to your existing water rights, public notice period, public hearing, and other hurdles."
" I've been working on this project for over a year and the spring owners have been at it even longer. We've successfully made it through all the hoops and red tape and the experts have given the go-ahead. Little Spring will be a boon to the Bear Lake area in a multitude of ways and we're thrilled at the great outpouring of local support we're receiving. It's going to be great."
Job available at Mike's Market
We are looking to fill this position as soon as possible. Training for this position would begin April 12 for almost 2 weeks.
RESPONSIBILITIES: Coffee Clerks make products using resources provided. Products are to be made in appropriate quantities, cook times, and temperatures and packaged appropriately. You will be responsible for taking orders and ensuring the proper information is gathered for appropriate pick up. Clerks are responsible for stocking all merchandise areas and ensuring proper placement of products. Responsibilities also include keeping a clean organized work area. In addition to these responsibilities a Beans N Brews Assistant Manager is responsible for motivating and guiding the team towards an organized effective service. Assistants assist in ensuring high quality products reach the customer every time and help The Kitchen manager in reaching sub department sales goals.
SKILLS: We at Mike’s Market value a cohesive, respectful environment. We expect our staff to respect their coworkers, management and most importantly the customer. Customer service is a key to success as an employee at Mike’s. We desire motived and encouraging people who seek to help others. Our team is most successful when we work together and for that reason team players are key.
Matt Cluff Auction
New Bistro and Bakery
Moose Buns highly recommends Blue Water Bistro & Bakery for your Saturday coffee needs - they serve Caffe Ibis. They also have great bakery items, fruit infused seltzers, and their paninis are awesome. Check out Blue Water Bistro & Bakery Facebook site
If you haven't checked them out in "The Village", you are missing out. Full disclosure - The new bistro & bakery is owned and operated by our very own baker - Brooke Bates.
Moose Buns may be closed Saturday's, but you can still grab a great coffee at Blue Water Bistro & Bakery.
Oh, they are currently open Thursday thru Sunday 9am to 4pm.
Bear River Health Department COVID 19 Report
NEW CASES TODAY: 38
LAST UPDATED: MARCH 20, 2021 10:00 AM
Region
Total Cases Total Hospitalized Total Recovered Total Deaths
Box Elder 4983 236 4849 47
Cache 15322 570 14988 41
Rich 139 7 136 0
Tuesday, March 16, 2021
Kindergarten Day
To Parents of next year’s Kindergarten class:
You and your child are invited to Kindergarten Day, April 1. We will be meeting at North Rich Elementary at 9:50 am.
This
should be a fun experience for you and your child as you both get ready for Kindergarten!!!
If
you have any questions, please feel free to call
North
Rich Elementary @ 946-3359 X200.
Monday, March 15, 2021
Marina Road Update
Weekly Construction Update - March 15, 2021This week, crews are removing asphalt and excavating the roadway to prepare for the new asphalt. Traffic has been reduced to a single lane with an electronic temporary signal to manage traffic until the project is completed. It is important to follow these signal commands at all times and only proceed when the signal indicates that it is safe to do so. Please proceed through the construction area with caution during this time for your own safety and the safety of the crews working. |
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Project Overview |
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The current marina access off US 89 only allows nine vehicles with trailers to queue. After conducting an environmental study, UDOT has designed a dual-lane entrance accommodating vehicles from both directions into the marina and increasing the number of queuing vehicles from nine to 39. A new street-level pedestrian crossing with safety flashers will be installed at the overflow access road connecting to the multi-use trail for pedestrians to cross the road safely. Improvements to the marina facility that are beyond the scope of this project will be completed by the Division of State Parks and Recreation as funds become available. |
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Construction ImpactsDrivers can expect the following during construction:
Construction work is scheduled for Spring in order to minimize traffic impacts as much as possible. |
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The public involvement team can be reached at BearLakeMarinaAccess@utah.gov or call us at 888-777-7409 if you have any questions or need additional project information. |
The Fearless Foodie
By Scott Heiner
MayMoes
Recently, we discovered a rarity: MayMoes a Southern Cajun BBQ Grill. This place is the real deal, and more—right here in Logan Utah, of all places.
Owner Jason Davis, grew up in Baton Rouge, Louisiana, raised on in the rich Cajun and Creole cuisine there. He worked in the mortgage industry, but in 2016, he walked away from that and moved to Logan. There, he took the opportunity to pursue his real passion: Louisiana Cajun food. He is self-taught, but he surely has the knack. Jason not only captures the flavors of Louisiana to perfection, but he is a genius in inventing new dishes.
For relaxation, Jason reads cookbooks, and closely follows cooking celebrities. At home, he loves to experiment and tinker with interesting new food combinations, so the good ones show up at the restaurant. Besides their standard printed menu, MayMoes has a large blackboard on the wall which features their daily specials.
Jason also relates to the locals by incorporating Utah foods in his menu. For example, he actually colors his ranch dressing blue and calls it “Aggie Blue Ranch.” He offers a Cajun Pastrami Burger—his version of the popular pastrami burger which originated in Utah--and also serves his own fry sauce.
MayMoes smokes their meats which is essential in producing the Cajun flavors. They have worn out two smokers and are on their third one now, usually keeping it going all day long. They also get it right with their baked goods. Their hushpuppies are spot on and their beignets are just like the ones from the French Quarter in New Orleans.
MayMoes cultivates a happy and upbeat environment, frequently posting on Facebook about what’s new. Jason keeps his prices low so as many people as people as possible can afford to eat there, so he doesn’t make much more than covering his expenses. His only goal is to share his passion for good Cajun food with people to make them happy. He insists on serving only top-quality dishes; if a batch of French fries has sat too long, he will throw them out and cook up a new batch of fresh hot fries.
Last year, Jason and MayMoes were featured on The Food Network show, "Diners, Drive-Ins, and Dives,” hosted by Guy Fieri. That episode highlighted MayMoes’ Blackened Chicken Pasta and their Marrow Butter Burger. Using bone marrow sounds a bit weird but Guy certainly liked it. Their menu describes it as “Smoked Bone Marrow compounded with butter and seasoning topped with American cheese on a hand pressed all Beef patty.” That’ll be my order next time I get there.
Of course, the show really boosted their popularity and the place is always full. MayMoes opened five years ago in a small space in the back of a service station in north Logan. Two years later, they moved to a much larger spot. Now, they are so busy that they are considering building a new dedicated restaurant. Jason Davis doesn’t mind sharing his recipes, either; he has become so good and popular that he now offers monthly cooking classes.
We have eaten at MayMoes three times, but we have barely touched the wide variety of dishes they offer. With their extensive menu and the new creations that they come up with, we will never run out of adventures there. It is truly a Cajun wonderland right in the heart of a Cajun wilderness of Utah. We really like their shrimp-n-grits and red beans and rice (both Louisiana classics), shrimp gumbo, and Blackened Chicken Pasta.
Oh, the name, “MayMoes?” That came from Jason’s young daughter who was “skinny as a beanpole, but always hungry.” One day back in 2003, she tried to ask for tomatoes one day but all she could say was “maymoes.” Jason, thought that was really funny and ever since, he has called tomatoes “MayMoes.” Jason thought it would be a perfect, unique name for his restaurant.
MayMoes’ 5-year anniversary is the end of April, so to celebrate, they plan a big Louisiana-style crawfish boil and barbecued alligator feast on Saturday 1 May 2021. Put that on your calendar; it’s sure to be epic! That’s paradise for a fearless foodie; I’ll certainly be there.
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