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FACING MECCA FROM LOGAN: Muslims gather for Friday prayers in a new Pixel photoessay. / Photo by Sarah Ali

Today's word on journalism

Friday, May 12, 2006

THE FINAL WORD

PETERSBORO, Utah -- Gloom like a Bulwer-Lyttonesque pall hung heavily over the Cache Valley as word came that the WORD had gone.

"As he stared at her ample bosom, he daydreamed of the dual Stromberg carburetors in his vintage Triumph Spitfire. . . ." No, wait. . . . That's actual Bulwer-Lyttonism. Scratch it.

We conclude, with joy and trumpets and a tankard or two, the 10th season of TODAY'S WORD ON JOURNALISM. What began in 1995 as a professor's strategy to get his students to read email (guess that worked!) now has spread, birdflu-like, far beyond that unwilling audience to self-flagellating WORD volunteers on five-and-a-half continents. But the willing and unwilling alike--the halt and addled and addicted and deluded--will have to get a life and smell the roses, for a while anyway.

Today marks the end of the WORD for this academic season. Even ere the rosy dawn that didth bust o'er this glade, this vale, this happy home. . . . ooops. Avert already, Sir Bulwer, you mangy cur!!!!

See you in the fall. . . TP

100 years of family business: Theurer's meat market in Lewiston

SINCE 1905: Theurer's has been a family and valley tradition. / Photo by Megan Sonderegger

By Megan Sonderegger

April 5, 2006 | Rick Theurer, a ski bum at heart, says he "just can't get enough" of the meat and market business that has been in his family for three generations.

Theurer said the butcher shop and market were founded in 1905 by his grandfather, Henry Theurer. He said the business has been passed down through family members during the following years and he remembers working in the butcher shop with his father when he was young. Although he has been in the business his entire life, Theurer said he still enjoys the work he continues to do on a daily basis and is glad he chose the meat profession.

"I went cruisin' for a while, checked out my options, but in the end I came back," Theurer said.

Theurer said he has been running the business for 29 years now and was able to celebrate its 100th anniversary last year. He said he chose to rebuild in Lewiston because he was raised there and because he receives a good majority of his beef from customers in surrounding areas such as Logan and Malad, Idaho.

"We're right in the center of the cattle," Theurer said.

Theurer said his meat is better than most other meats because he sells only choice cuts, graded by the USDA as second only to prime meat, which he says is a lot more expensive and tastes nearly the same.

"When you're talking meat it's the best," Theurer said.

Theurer said his business is unique from others because he has better quality, variety and service. He said his employees are friendly and helpful and that he sells a variety of meats including; bison, beef, pork and lamb. Theurer said he thrives on return customers and doesn't feel he's really sold quality beef until a first-time customer comes back for more.

"Our place is clean and state of the art and when a customer walks out they feel comfortable with their product," Theurer said.

Although Theurer "enjoyed being a ski bum for a while," he said he enjoys his occupation and he especially enjoys working with the public.

"I just appreciate everybody in the valley who trades with us," Theurer said.

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