The following information is courtesy of the Antelope Island Volunteers: The current (October 2010)elevation of the lake's surface is 4193.8' above sea level. It has dropped a foot in the last year. This is the lowest that it's been in the last 10 years. Yet, it is still 2' higher than it's all time lowest elevation(4,191') recorded in 1963.
The lake has receded so much that the island itself, along with Fremont Island, Egg Island (just below the Visitor Center), and White Rock are all accessible on dry land.
This is the first time in memory that there are no boats in the marina. And there are only 2 slips in the marina that have more than 2' of water.
Since recording began in 1850, the lake's highest level was reached in 1866 and 1984 when the lake hit 4,212' above sea level. That means it rose 21' in the 21 years between it's low point (1963) and high point (1984). And it's dropped 19 feet in the last 26 years.
Because the lake is so shallow, when the water level changes, so does the surface area. In fact, it increased by 46% between 1963 and 1984 when it went from 1,686 square miles to 2,456 square miles.
The lake is dynamic, and it's volume fluctuates from year to year, and season to season. It's entirely possible that it may change again next year. Stay tuned to see what happens!
Tuesday, October 5, 2010
Monday, February 15, 2010
Pats on our Backs
We had an intern in our office the other day. He said that he never realized that that there was such a thing as a CVB. On the way to work this morning, the DJ was saying that he had returned from a weekend conference in Sonoma CA for DJays. He never knew that DJays got together to discuss and learn about their craft - then he rhetorically asked if there were such things for hair dressers, security guards, accountants and hotel clerks.
Of course there are... and CVBs across the country work with them. The DACVB is directly responsible for booking over 17,000 room nights in Davis County in 2009. That's a lot of conference-goers - and a lot of extra income that would not be coming to the county unless the DACVB was out there knocking on doors (and making phone calls and sending emails) and inviting the DJays, the hairdressers, skiers, accountants, the farmers, the Kiwanis clubs, the equine & dog clubs and other groups to come to our state, county and cities.
We're anonymous - like the guys who always seem to be there when we throw a light switch - but we're working behind the scenes to make the county better, cooler, faster, richer (they call it "economic impact") and more interesting!
Of course there are... and CVBs across the country work with them. The DACVB is directly responsible for booking over 17,000 room nights in Davis County in 2009. That's a lot of conference-goers - and a lot of extra income that would not be coming to the county unless the DACVB was out there knocking on doors (and making phone calls and sending emails) and inviting the DJays, the hairdressers, skiers, accountants, the farmers, the Kiwanis clubs, the equine & dog clubs and other groups to come to our state, county and cities.
We're anonymous - like the guys who always seem to be there when we throw a light switch - but we're working behind the scenes to make the county better, cooler, faster, richer (they call it "economic impact") and more interesting!
Tuesday, January 26, 2010
I've "benedicted" to this burger!
Like many you, I love a good burger! With the passing of each year and the addition of each pound, I've tried to become more selective with what I eat. The key word here is "try".
The Davis Area Convention & Visitors Bureau office sits directly above Roosters and Corbin's Grill in Layton, Utah. Being so close, I've dined at both restaurants many times and both are fantastic.
During the holidays, I noticed a burger special on the Corbin's Grill menu board. "The Benedict Burger" ...a large patty of ground steak (the kinda burger you know came from throwin the prime stuff into a meat grinder), topped with a layer of shaved ham and smothered in hollandaise sauce! Also between the bun: crisp lettuce, thinly sliced red onion and tomato.
Now like many of you, my natural instinct when served a burger is to reach for the ketchup, mayo or mustard. Not this time! I sensed that with the addition of the hollandaise sauce, this burger had a much higher calling. My senses were correct.
With each bite, this burger oozed the combination of seasoned top sirloin, shaved ham and hollandaise sauce.
I WAS IN BURGER/EGGS BENEDICT HEAVEN and between every few bites I'd down a Corbin's Grill steak fry!
This was a meal I won't forget.
Props goes to cook, Julio for bringing the creation to Corbin's and to Manager, Jef Dukes for seeing the vision!
Although the Benedict Burger is not yet available on the regular menu, keep a lookout on the "Special's Board" and take a look at the regular list of Corbin's Grill Burgers.
Corbin’s Cheddar Burger $6.95
Pastrami Burger $8.95
Bleu Cheese Burger $7.95
Mushroom & Swiss Burger $7.95
Texas BBQ Burger $7.45
None will disappoint!
Brandon/DACVB Staff
The Davis Area Convention & Visitors Bureau office sits directly above Roosters and Corbin's Grill in Layton, Utah. Being so close, I've dined at both restaurants many times and both are fantastic.
During the holidays, I noticed a burger special on the Corbin's Grill menu board. "The Benedict Burger" ...a large patty of ground steak (the kinda burger you know came from throwin the prime stuff into a meat grinder), topped with a layer of shaved ham and smothered in hollandaise sauce! Also between the bun: crisp lettuce, thinly sliced red onion and tomato.
Now like many of you, my natural instinct when served a burger is to reach for the ketchup, mayo or mustard. Not this time! I sensed that with the addition of the hollandaise sauce, this burger had a much higher calling. My senses were correct.
With each bite, this burger oozed the combination of seasoned top sirloin, shaved ham and hollandaise sauce.
I WAS IN BURGER/EGGS BENEDICT HEAVEN and between every few bites I'd down a Corbin's Grill steak fry!
This was a meal I won't forget.
Props goes to cook, Julio for bringing the creation to Corbin's and to Manager, Jef Dukes for seeing the vision!
Although the Benedict Burger is not yet available on the regular menu, keep a lookout on the "Special's Board" and take a look at the regular list of Corbin's Grill Burgers.
Corbin’s Cheddar Burger $6.95
Pastrami Burger $8.95
Bleu Cheese Burger $7.95
Mushroom & Swiss Burger $7.95
Texas BBQ Burger $7.45
None will disappoint!
Brandon/DACVB Staff
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