We were very hard workers. We put sweat and blood into it. And, at The Rib Shack, I tried to make it as good as I could, too.

It's a back-breaker, if you do it right. Today it would be almost impossible to do what we did. You can't hardly compete against the chain restaurants and fast food. Now people don't recognize what's good, and they want to get it fast.

She never gave a customer a claim ticket - she could remember everybody's coat. It really was remarkable.

The number of former Anaconda workers has really thinned out in recent years,

Where is Utah going to get that many workers if they kick them out tomorrow?

Public workers are saying 'it's enough' - they won't take any more cuts or burdens.