Published on Thursday, December 19 2013 17:46
The Marriott Hotels of Longmont recently hosted a holiday lunch for their top clients with a unique and positive spin on it. Instead of doing the typical corporate gift giving, they purchased gift certificates and items from the local Lyons’ business
Published on Thursday, December 19 2013 16:25
Oskar Blues’ passion for bikes, food, tequila, and craft beer is the inspiration behind the CyclHOPS Bike CAN-tina, set to open in Longmont by the end of the year. The quick full-service taco and tequila eatery will also be the official retail home
Published on Thursday, November 07 2013 07:38
Valley Bank & Trust has announced it will not reopen its Lyons branch, located at 304 Second Avenue. The branch has been closed since September due to flooding, which caused power outages and interruptions in water, sewer, and gas supplies in the area.
“This was a very difficult, yet necessary decision we made to increase the efficiency of our overall branch network and sustainability of Valley Bank & Trust in the future. The team at Lyons has done excellent work for us and has served the community well,” said Donna Petrocco, Valley
Published on Thursday, December 12 2013 13:06
Several parents and teachers previously involved with the now-closed Lyons Community Montessori preschool have organized a temporary school program in Lyons. Classes for children began Monday, December 9, at the parsonage next door to the Lyons Community Church at 350 Main Street in downtown Lyons. During November the group raised over $7500 in donations for
Published on Thursday, March 15 2012 09:17
Just last month, the Lyons Area Chamber of Commerce held their monthly social at the CrossFit St. Vrain gym. The well-attended affair was catered by Lyons resident Bobby Clark of Clark’s Catering. Clark has been working as a chef for nearly four decades. He got his start as a young kid training as an apprentice under a Master Chef from Switzerland. Once bitten by the cooking bug, he enrolled and graduated (class of 79) from the Kansas City Culinary Institute. Since then he has spent his life moving up through the ranks of Sous Chef to Head Chef at various Country Clubs, retirement communities, and the University of Missouri (Columbia).