Comment Period Extended As Heber Residents Voice Concerns With Proposed Bypass Route

The Heber Valley Corridor Comment period has been expanded to March 20th.

As we’ve reported Heber City, UDOT and Wasatch County held a public open house to unveil recommended alignment of a future US 40 and US 189. The meeting on February 20th also released the results and recommendations from the Heber City Main Street study. Since then Heber residents have been providing feedback to the government entities about the proposal. The comment period was scheduled to close on March 6th but has been extended two weeks through Wednesday March 20th. Those interested can email feedback to [email protected] At the Heber City Council meeting on March 5th the council heard from Heber resident Brady Flygare.

“The current proposal that destroys the open space to create a huge roundabout for diesels and car traffic and to move Highway 189 directly behind existing homes entering the city is an unnecessary and wasteful use of Utah taxpayer UDOT funds,” Flygare said. “I ask that UDOT, Wasatch County and Heber City reevaluate the proposal and analyze the impact this would have on Heber City and its current citizens.”

Other concerns expressed by residents on social media outlets include concerns that the rerouting of 189 will result in an extension of the Heber airport.

Residents have also asked why Main Street must be the focus of a revitalization project. Some have proposed making another portion of Heber, such as Midway Lane or 100 East or West as a friendly, walkable town center.

Some other suggestions have included turning 100 East and 100 West into one-way streets to divert traffic. Others have criticized the roundabout that would connect 189 and US 40 as being dangerous. A link to the materials presented at the open house can be found here.

Heber Valley Artisan Cheese held their 2nd annual Ice Sculptures Exhibition this weekend. Several local businesses sponsored the sculptures being displayed. There were also two different ice carving demonstrations. The event was free to the public.

The annual event began last year when Carolee Kohler saw ice sculpting on a Hallmark movie and thought it would be a fun idea for their farm. They are also considering a woodcarving event.

According to Lindsey Strother, social media and events coordinator, each sculpture takes between 1-3 hours to carve. “We contacted Amazing Ice Creations back in November, and we reached out to local companies to sponsor the ice sculptures,” she said. “Yesterday morning around 9 am, they came in a massive truck and dropped them all off for us, and we set them up.”

Along with the ice sculptures, sponsors receive a sign and canopy for the display and social media marketing. The sponsors decide what they want to have sculpted. After the event, they can take the ice sculptures and display them at their businesses. The creations normally last a couple of weeks. Some will be left in the field and can be viewed throughout the week.

The ice this year included Olaf, company logos, animals, and other items. Darron Kingston, the sculptor, has carved ice for over 10 years with his dad. According to Kingston, “I like sculptures that give me a challenge. Here, for example, my favorite was the lumberjack.” One of his favorite past creations was a 9-foot bear.

Grant Kohler, owner of Heber Valley Artisan Cheese, explained, “We decided to do something that was free and something that people could just get out and come and enjoy. Especially this year with Covid, it seems like Januarys are slow months. People are looking for things to be able to get outside and do.” He continued, “Businesses pay in and buy the sculptures, we have them sculpted, and then we just let people come and enjoy them.” Kohler estimated around 3,000 to 4,000 people will stop by the event.

The dairy farm also offers cheese-making classes and tours of their new robotic barn. “The tours are everyday except Sunday,” according to Kohler. “People hayride over, intermingle with the cows, see the barn and amenities, and watch the cows be milked. The cows will literally go get milked on their own.” Tickets for the tours and other events are available on the Heber Valley Artisan Cheese website: