MOTORCYCLE LANE FILTERING: WHAT IT MEANS FOR PEOPLE SHARING THE ROAD A NEW LAW UTAH DRIVERS NEED TO KNOW
A s of May 14 of this year, motorcycle riders will now be able to ride in between stopped cars in order to “filter” toward the front of the line in areas where the speed limit is less than 45 miles per hour, an activity referred to as “lane filtering.” Essentially, the law allows motorcyclists to: • Move to the front of the line where there are two or more adjacent lanes going in each direction and where the speed limit is 45 mph or below. • Move to the front of the line only when traffic is stopped. Once cars start moving, it is a moving violation to continue to filter forward.
of motorcycles being rear-ended, which is an unfortunate but plausible reality for many motorcyclists.
Utah is a trend setter in this area as the second state to allow the practice according to RideApart. com — California has allowed lane filtering for several decades. But even though this law has already gone into effect, Utah Highway Patrol (UHP) is still working hard to promote public awareness of this change. If motorists aren’t aware of motorcycle riders’ ability to lane filter, they might be surprised or upset when a loud bike cruises by their window. So as you hit the road this week, if you’re stopped at a stoplight, be on the lookout for motorcyclists filtering between non-moving cars. If you have any other questions about this law, or if you or someone you know has been injured in a motorcycle accident, please don’t hesitate to give our office a call!
• Move slowly, going no more than 15 mph, as they make their way to the front of the line.
Governor Herbert signed lane filtering into law hoping to promote safety in the motorcycle community. With drivers being increasingly distracted, motorcycle injuries and fatalities in Utah have risen. In fact, there were already more motorcycle deaths in Utah for the first eight months of 2018 than for all of 2017. Specifically, this law should hopefully reduce the number
TAKE A BREAK
ZUCCHINI SALAD WITH TOASTED HAZELNUTS
INGREDIENTS
• 3 small zucchini (3/4 lb.) • 1/2 tsp lemon zest, grated • 3 tbsp fresh lemon juice • 3 tbsp extra-virgin olive oil • Salt and pepper, to taste
• 1/4 cup toasted hazelnuts, coarsely chopped • Mint leaves, for garnish • Parmesan cheese, preferably
Parmigiano-Reggiano, for garnish
DIRECTIONS
1. Using a mandolin or very sharp knife, slice zucchini lengthwise into extremely thin, wide ribbons. 2. Arrange zucchini ribbons on a plate, sprinkle with lemon zest, and drizzle with juice. 3. Drizzle oil over zucchini, season with salt and pepper, and toss. 4. Scatter hazelnuts over the top, garnish with mint and cheese, and serve.
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