The Signal

Join Us at This Year’s State of the City Luncheon

- By City Manager Ken Striplin

Many of our residents enjoy staying up to date with city news, programs, projects and more by monitoring our social media channels, reading our City Briefs blog, the quarterly SEASONS magazine, the twice annual State of the City newsletter, following our twice monthly City Council meetings, or by keeping track of our local media. Another great way to learn about what’s happening in Santa Clarita is by attending the City’s annual State of the City luncheon.

This year’s luncheon event will be held on Thursday, October 27, at 11:30 a.m. at the Hyatt Regency Valencia. This year, we’re celebratin­g the “Best in the West” as we focus on and highlight projects and programs that are contributi­ng to our high quality of life in Santa Clarita. We’ll take a closer look at how our Santa Clarita 2020 plan is preparing us for the next several years and beyond, with quality infrastruc­ture, state-of-the-art facilities, exciting recreation venues and more.

If you’ve never been to one of the State of the City luncheons, here’s a preview of what you can expect. In addition to enjoying a delicious lunch, each of the five City Councilmem­bers will deliver a brief introducti­on, followed by a short video with highlights of various topics of interest. These videos are very informativ­e and allow you to see firsthand what we have accomplish­ed and what we will accomplish in the future to keep our City a great place to live and work!

Whether you’re a returning guest or considerin­g attending for the first time, I look forward to seeing you at this year’s State of the City luncheon, as we share our plans for the future of Santa Clarita.

The event is open to the public and tickets are $40 per person and include lunch and a commemorat­ive gift that I think you’ll really enjoy! For additional informatio­n about the luncheon, or to RSVP, please visit santa-clarita.com/SOTC16 or call the City at 661-255-4939.

 ??  ?? City Manager Ken Striplin
City Manager Ken Striplin

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