AttorneyAttorneyAttorney David R. Brickey

AssessorAssessorAssessor Steven D. Martin

AuditorAuditorAuditor Blake L. Frazier

ClerkClerkClerk Kent H. Jones

Christopher Robinson Sarah Cousins Elliott Claudia G. McMullin John Hanrahan

Summit County ManagerSummit County ManagerSummit County Manager Robert William Jasper

What’s in this issue… Welcome New Employees Military Anniversaries Farewell Birthdays Sustainability Resources Martin’s Mirth Recipe The Book Worm

J C JudgeJ C JudgeJ C Judge Shauna L. Kerr

RecorderRecorderRecorder Alan Spriggs

SheriffSheriffSheriff David A. Edmunds

TreasurerTreasurerTreasurer Corrie Kirklen County Council County Council County Council

David R. Ure

SUMMIT COUNTY Worker’s Compensation Guidelines

1. In the case of an on the job injury or accident, employees should report immediately to their supervisor or their department head. The employee needs to decide if they want to report the ac-cident on workers comp. 2. Report the accident or injury to Ronie Wilde (Ext. 3240) in the Personnel Department. She will fill out an Employer’s First Report of Injury form. Without this form the employee can not submit a claim for workers comp. Do not call Personnel if you do not intend to file a claim. 3. Employees filing a claim will be required to go to a physician as soon as possible to be exam-ined for said injury if they are wanting to report their injury on workers comp. The attending physician needs to fill out a Physician’s First Report and send it to our Workers Comp Carrier. 4. Our worker’s comp carrier will then send paper work to the employee to be filled out. In or-der for the employee to be compensated for time, they need to be off for three days. If the employ-ee is off for more than fourteen days, worker’s comp will compensate them for the first three days.

Constitution State Services P.O. Box 173762

Denver, CO 80217-3762

You can find this guideline chart on the Summit Buzz

33 Years Annette Stevens

28 Years Jeannine Broberg

25 Years Clint Wilde

16 Years David Thomas

14 Years Robin Judd

13 Years Greg White

12 Years Max Lewis

Ed Wilde

11 Years Terry Atkinson

Jami Brackin

9 Years Eric Redd

Kirsten Kobler

8 Years Teri Belnap

Jodie Sargent

Chad Hoffmeyer

7 Years Dennis Chart

Kent Wilkerson

6 Years Jennafer Morris

Daniel Child

5 Years Damien Clint

Ashley Rowser

Delight Logan

Cory Staley

4 Years Maren Geary

Gail Jensen

Marya Wright

Tanya Crystal

VaunaDe Swensen

Lane Taylor

Kehaulani Vernon

Page 2

03-01 03-02 03-02 03-03 03-04 03-06 03-06 03-08 03-08 03-09 03-10 03-10 03-12 03-13 03-13 03-15 03-16 03-19 03-20 03-21 03-22 03-25 03-26 03-28 03-28 03-30 03-30 03-31

Kip Hollings Marsha Probst Ashley Rowser Molly Orgill Jeni Serbeck Rona Wright Gina Herbert Mary Ann Trussell Allison Stuart David Brickey Michael Crystal Jeremie Forman Joe Shuler Cathy Grambau Zane DeWeese John Hanrahan Richard Jones Lynn Little Dennis Chart Spencer Harrison Olivia Gunnerson Shauna Kerr Donna Jean Blonquist Steve Martin Kenny Vidrine VaunaDe Swensen Elizabeth Siebert Chad Hoffmeyer

Robert A. Bates Animal Control Loretta Darcey (deceased) Tony Sargent (retired) Sheriff’s Office Donna Davis (retired) Library

Jeff MacKay

Sheriff’s Office

Andrew Burton

Sheriff’s Office

Nancy Amos

Sheriff’s Office

2 Years Lee Whiting

Olivia Gunnerson

1 Year Ryan Stack

Erin Matheson

Matthew Bates

Page 3

Several days ago, as I left a meeting at our church, I desperately gave myself a per-sonal TSA pat down. I was looking for my keys. They were not in my pockets. A quick search in the meeting room revealed nothing. Suddenly I realized, I must have left them in the car. Frantically I headed for the parking lot. My wife, Diane,

has scolded me many times for leaving the keys in the ignition. My theory is the ignition is the best place not to lose them. Her theory is that the car will be stolen. As I burst through the doors of the church, I came to a terrifying conclusion. Her theory was right. The parking lot was empty. I immediately called the police. I gave them my location, confessed that I had left my keys in the car, and that it had been stolen. Then I made the most difficult call of all, “Honey,” I stammered. I always call her “honey” in times like these. “I left my keys in the car, and it has been stolen.” There was a period of silence. I thought the call had been dropped, but then I heard Diane’s voice, “Ken,” she barked. “I dropped you off!” Now it was my time to be silent. Embarrassed, I said, “Well, come and get me.” Diane retorted, “I will, as soon as I con-vince this policeman I have not stolen your car!”

Remember: Be kinder than necessary because everyone you meet is fighting some kind of battle.

The library gives you access to more than 2,000 e-books and 4,000 digital audio-books for free. To get started, have your library card ready and follow the link on the library’s homepage (www.thesummitcountylibrary.org). For some great videos to help you start using e-books through OverDrive for your Kindle, Nook, Android device, and/or iPhone/iPad, please visit this OverDrive help page: http://help.overdrive.com/going-mobile-videos

Continue your education with Universal Class. Featured courses this month in-clude Novel Writing 101 and an Introduction to Gardening. There are over 500 courses available to you for free. All you need to get started is a Summit County library card. To sign up for your free course(s) today, please visit the link from the library’s homepage (www.thesummitcountylibrary.org).

Page 4

Blarney Stone Bars Recipe Prep: 15 min. Bake: 20 min. + cooling Yield: 42 Servings

Ingredients

1/2 cup butter, softened

3/4 cup packed brown sugar

2 eggs

1 tablespoon milk

1 teaspoon vanilla extract

3/4 cup all-purpose flour

3/4 cup quick-cooking oats

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup English toffee bits

1/3 cup chopped pecans

4 drops green food coloring

3/4 cup vanilla frosting

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine

flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in the toffee bits and pecans.

Spread into a greased 9-in. square baking pan. Bake at 350° for 20-24 minutes or until a toothpick comes

out clean. Cool on a wire rack. Add food coloring to frosting; spread over the bars. Cut into diamond

shapes. Yield: about 3-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 102 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 80

mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Our deepest sympathy goes out to the family of Loretta Darcey in her

passing. Loretta would have worked as a Corrections Cook in the Sher-

iff’s Office for five years in August. Loretta was a very

sweet loving person and will be deeply missed by all of us

who were fortunate enough to have known her.

Page 5

The Utah Association of Fairs and Events held their annual con-vention in Salt Lake City on Saturday, January 28, 2012. Our 2011 Summit County Fair won two awards at the convention. We won the award for the Best Use of Fair Theme and an award for the Agricultural Education Event, Exhibit or Program for the Fair-

going Public. We received a nice plaque and a $100.00 gift card for each category in which we won. The money will be used for the 2012 Summit County Fair. Congratulations to those who made this award possible.

We’re Changing!

That’s right. The Healthy Employees Lifestyle Program is making changes to

help you and your family reach your personal health goals. Watch for more updates from

your supervisor, mini-meetings and newsletters that will introduce you to the exciting new

changes that will be available!!!

County Employees-

Please consider this opportunity to support our local ranchers—and fill your freezer with local Summit County Beef! New this season, Summit County Beef is selling specialty bundles for grill lovers, braising enthusiasts, and a sampler bundle for those who want a bit of everything, in addition to whole, ½, and ¼ frozen beef. Order by March 9th and pick-up on St. Patrick's day at the Market at Park City.

To find out more please visit, www.summitcountybeef.org.

Please tell your friends & family members!

Page 6

Page 7

SUMMIT COUNTY ADOPTS SUSTAINABILITY PLAN & GREENHOUSE

GAS REDUCTION GOAL PRESS RELEASE The Summit County Council recently broke ground in leading the County’s efforts to be more sustainable. A two year action plan complete with steps to save energy and money, and support the economy and community has been formally adopted. Adapting the Brundtland Commis-sion’s definition of Sustainability the Council aims to apply the following statement in all func-tions of the County’s operations and facilities: “As a sustainable community, Summit County considers the needs of the present without compromising the ability of future generations to meet their own needs, by integrating and balancing environmental, economic, and social values.” After completing a carbon emission inventory for 2009 and 2010, the Council chose a goal to re-duce their overall facility and operations emissions 13% from the business-as-usual projections by December 31, 2013. Electricity and fleet gasoline usage make up the largest portion of the Coun-ty’s Carbon Emissions Inventory, which is an inventory of the County’s landfill emissions and total usage of electricity, natural gas, water, fleet fuel, bus transit fuel, and employee’s commut-ing fuel. The units of energy or emissions have been converted into a carbon emission equiva-lent, so kilowatt-hours (kWh) and gallons of water can be easily compared side by side in terms of carbon. County Sustainability Coordinator, Ashley Koehler, stated that “regardless of one’s opinion of whether or not human-caused sources of carbon emissions contribute to climate change, the goals and ac-tions in this plan are meant to benefit our community, economy, and environment. It is the intent that we more efficiently use resources, energy, and money to operate as a County government and promote that within the community.” Summit County Manager, Bob Jasper, asserted that “after taking this position in 2010, as the first County Manager, I quickly identified the need to organize what the County priorities are and a plan to achieve them.” A Strategic Plan was completed this past summer, with sustainability ranked a close second in priority to the economy. Council Chair, Chris Robinson, stated that “the County needs to take steps to be good stewards of the resources that we use, both natural resources and taxpayer dollars. We hope to create a path that our employees and community can rely on in becoming a more sus-tainable County.” The Sustainability Plan includes goals that reach out to the community, such as increasing renew-able energy generation by 100 kW, supporting the adoption of more energy efficient building codes, creating disincentives for heated driveways, and supporting local businesses and agricul-ture. In-house efforts will be to complete weatherization of all County facilities, build all new fa-cilities to LEEDTM standards, extend the life of the County landfills, and convert the fleet to use cleaner alternative fuels. This plan can be found at www.summitcounty.org/sustainability

Page 8

Emission

Source

2010 Total

usage Unit

Carbon Dioxide Equivalent

Emissions (CO2e)

2010

Total Cost

Fleet Fuel 226,953 gallons 4,402,896 lbs of CO2e $584,431

Natural Gas 192,862 therms 2,383,778 lbs of CO2e $134,217

Electricity 3,496,887 kWh 7,336,694 lbs of CO2e $272,848

Landfill 38,243 tons 18,959 lbs of CO2e -

Water 5,741 kgal 29,269 lbs of CO2e $65,070

Employee

Commute 66,247 gal 1,285,193 lbs of CO2e -

Total tons of CO2e 8,785

Total Cost

$1,056,566

The County Council recently adopted the Summit County Sustainability Plan

and conservation goal for all County facilities and operations. To reach this goal,

participation from all Departments and Offices is critical to success.

Look forward to monthly updates in each Summ-it Up for

conservation tips, current projects, and to track our

energy & money savings!