Need some culinary inspiration this holiday season? Check out this Salt River Pretzel Bites Road Trip Recipe! More:
By John LaBarbera / ADOT CommunicationsThe holidays are but a memory and wintertime has settled in once again. Good portions of our state will experience snow and frigid temperatures for the foreseeable future. Heck, even the low 40s that folks see in Phoenix and Tucson this time of year can be downright bone-chilling for desert dwellers.
So how about staying inside and whipping up something warm and scrumptious to enjoy while wrapped up in a cozy blanket on your favorite couch and/or futon?We’ll get to the recipe in just a moment. First, let’s talk a little bit about its namesake. The Salt River travels close to 200 miles between Maricopa and Gila counties. It ends as a tributary of the Gila River near Tolleson, but we can follow it back northeast as it winds through man-made reservoirs such as Theodore Roosevelt Lake. We can keep going quite awhile until we reach its formation at the confluence of the White and Black rivers in the White Mountains. It’s that spot, known for huge salt deposits, that give the Salt River its name.
Now, you may be thinking, “Well, all that is absolutely fascinating. But what does it have to do with transportation?”The Salt River lends its name to some very important pieces of ADOT infrastructure.In the Phoenix metro area, you’ll find a Salt River Bridge on Interstate 10 between the I-17"Split" interchange and University Drive. The current iteration of the bridge opened in 1986; it’s nearly a quarter mile long and carries millions of drivers over the often dry riverbed each week.
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