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March 2020 | Vol. 17 Iss. 03




he Titans were well-represented at the Class 5A state swim meet at Brigham Young University, Feb. 14 and 15. The boys topped all challengers with a state title. The girls came in second in the field of 28 schools. Olympus’ boys team piled up 297 points, 60 more than the runners-up from Brighton. The next-closest team from Region 6, Skyline, was a distant sixth with 143 points. On the girls side, the Titans posted 234 points, while Timpview was first with 290. Winning state was a team effort for the boys, but there were plenty of individual accolades. Ryan Garstang started off by winning the first individual event of the final day, the 200-yard individual medley. The senior finished the race with a time of 1:53.09. Teammate Ian Johnson was ninth in the event with a time of 2:00.37. Garstang wasn’t done, though. He came back later to win the 100 backstroke, swimming the event with an All-American time of 48.71. In the process, he set a new Utah state record. In the 100 butterfly, the Titans’ Evan VanBrocklin beat out everyone for first place. He swam the challenging stroke in 50.79 seconds, 0.17 in front of the second-place swimmer. His teammate Bridger Sink was ninth at 54.55 seconds. VanBrocklin was also fourth in the 500 freestyle with a time of 4:45.88. Freshman Ian Conner showed signs of big things to come when he placed seventh in the 500 free at 4:49.86. Ethan Astle came in fifth in the 100 free with a time of 48.80 seconds. In the 100 breaststroke, junior Alexander Turney was third, finishing with a time of 59.02 seconds. In that The Olympus boys swim team took first in the Class 5A swim meet. The girls were second at the championships. (Travis Barton/City Journals) Continued page 27




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Dueling piano group Just Becausin’ performs at Holladay City Hall By Sona Schmidt-Harris | s.schmidtharris@mycityjournals.com


he vaudevillian-type act Just Becausin’ entertained a mixed-age crowd at City Hall on Feb. 21. The duo, consisting of S. Frank Stringham and Tamsyn Spackman, are distantly related cousins, thus the name, “Just Becausin.’” The Holladay Arts Council organized the event. A combination of singing, balloon artistry, magic, humor and audience participation moved the show along at a lively pace. Stringham and Spackman sang such classics as, “Anything You Can Do (I Can Do Better)” and “The Ugly Bug Ball.” There was a special section devoted to rainbows with “I Can Sing a Rainbow,” “Over the Rainbow” and “Rainbow Connection” sung by a Kermit the Frog balloon puppet, a crowd favorite. With a smooth and easy voice, Stringham serenaded the crowd with a song written especially for the occasion, “Holladay in Utah.” Spackman was dazzling when hitting the high notes, especially in “Summertime” from Porgy and Bess. While the high notes impressed the adults, she entertained the children by singing to a baby made of pink balloons. Numerous volunteers came to the stage

where they not only helped to create the Ugly Bug Ball, but also played a kind of balloon charades where balloon props and “acting” kept the audience guessing at which movie was being portrayed. The children were especially happy when they got to keep their balloon props. The show ended with Stringham “directing” a stage full of participants portraying Las Vegas fountains (probably those at the Bellagio Hotel). Spackman has a bachelor’s degree in music from Utah State University. She has sung in several operas and received awards of excellence in music theory. She was a featured soloist in Handel’s “Messiah.” Stringham has a long history in the entertainment business. Multitalented, he is a songwriter, playwright, balloon artist, comedian, actor and pianist. He was on “America’s Got Talent,” where he was buzzed off quickly, but got many gigs because of his appearance. Stringham is from Holladay. To learn more about Just Becausin’, visit their website: justbecausin.com. S. Frank Stringham, a former Holladay resident, sang in his smooth and amiable way at City Hall. (Sona Schmidt-Harris/City Journals)

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Aerial land artist Hikmet Sidney Loe finds inspiration from the Great Salt Lake By Sona Schmidt-Harris | s.schmidtharris@mycityjournals.com


hen Hikmet Sidney Loe first flew into the Salt Lake Valley, she was unimpressed. Loe, from the East Coast, was used to a verdant landscape. What were these arid, strange patterns below her? Little did she know it would shape her career in academia and art. Loe, who has master’s degrees in both library studies and art history, was magnetically drawn to Robert Smithson’s “Spiral Jetty,” a famous piece of land art of the Great Salt Lake created in 1970. In fact, she wrote her art history master’s thesis on “Spiral Jetty.” “It was underwater and it came back out in 1993. So, it was sort of slumbering for those 20 years. I moved here in late ’94. People wanted me to go out to see it. I have been literally working on ‘Spiral Jetty’ as a topic ever since,” said Loe, Holladays artist of the month. In part for her research and in part for artistic interest, Loe began taking pictures of the Great Salt Lake from helicopters, commercial flights and Cessnas (small aircraft).

“I’ve called this body of photographic work either abstractions because they are abstract images of specific regions of Great Salt Lake, but then I also call them extractions because I’m extracting images from the lake, and usually the photographs are taken of extraction processes that take place out on Great Salt Lake.” Loe is referring to businesses that extract minerals, etc. from the lake. Loe is interested in the mutable nature of land as a canvas. “I’m very interested in that changeable nature of the light,” she said. “There are a lot of cultural overlays that are part of it.” “We’re talking then about oil exploration or the Transcontinental Railroad or migration patterns by Euro-Americans,” she said. “There are many different ways to talk about what these landscapes are and how they’ve been embodied.” She also noted that the earth is a surface on which we create roads and infrastructures. “If we think about Great Salt Lake as a canvas of all of the different lines that have been created for industry, for dykes, then these different colors in the lake lets us see things differently.” Loe’s photographs were “discovered” on Instagram, and she was asked if she would be interested in an exhibit of her photographs at Utah State University Eastern in Price. “There was an exhibit and that has turned into another career for me, which I am just fascinated by as it was so unexpected. I don’t have a degree in photography. It’s not my academic background, but there’s that lake and the life in it that draws me to it.” Loe’s photographs will be on display at Loe calls her aerial photographs of the Great Salt Lake either “abstractions” or “extractions.” (Hik- Holladay City Hall throughout March as the met Loe/Great Salt Lake) city’s artist of the month. While Loe now has a thriving artistic


Hikmet Sidney Loe in front of her great academic and artistic love, the Great Salt Lake. (Austen Diamond Photography/Great Salt Lake).

career, her academic life continues to expand. On April 18, the Utah Museum of Fine Arts will celebrate 50 years of Smithson’s “Spiral Jetty” by throwing a “birthday party.” From 3:30 to 5 p.m., Loe will moderate a panel consisting of an artist, a poet and photographer, and a printmaker who are each interested in space, phenomenology, and of course, land art. Loe teaches art history at Westminster College, lectures frequently, and is the au-




The Holladay City Journal is a monthly publication distributed directly to residents via the USPS as well as locations throughout Holladay. For information about distribution please email circulation@mycityjournals.com or call our offices. Rack locations are also available on our website. The views and opinions expressed in display advertisements do not necessarily reflect or represent the views and opinions held by Loyal Perch Media or the City Journals. This publication may not be reproduced in whole or in part without the express written consent of the owner. © 2019 Loyal Perch Media, Inc.

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thor of the award-winning book “The Spiral Jetty Encyclo: Exploring Robert Smithson’s Earthwork Through Time and Place” (2017; the University of Utah Press and the Tanner Trust Fund, J. Willard Marriott Library). To learn more about Hikmet Loe, visit www.hikmetsidneyloe.com. If you would like to nominate yourself or another for Holladay Artist of the Month, please email sgillilan@cityofholladay.com. l

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olladay continues to grow with new improvements from the Solstice Development Group. Their newest addition, The Station, will be a multi-story residential building 2240 East Laney Ave, just southeast of the Holladay Blvd. and Murray Holladay Road intersection.

Driven by extraordinary location, great design, and simplified living, The Station will be a four-story building (three levels of housing units with a parking garage underneath). The Station has been designed with security in mind. Residents will be able to take advantage of a safe and secured, climate controlled, parking garage; without an addition of a maintenance fee. “We have created a worry-free environment,” said Laura Johnson of Solstice Homes. “We joke that when you move into The Station, the only thing you will have to worry about is changing your air filter!” Solstice Homes will be implementing a Lock and Leave ideology so that residents can feel safe and secure. “By living in a lock and leave environment, you can now invest in the people and experiences that truly matter,” said Johnson. Two-bedroom and three-bedroom

residences will be available at the Station beginning in Fall 2020. Depending on size, units range from 1,474 square feet to 1,996 square feet. In addition, units can be personalized for individual residents—as tenants have the options of picking from a modern elegance or traditional luxury interior design aesthetic; as well as either of the color schemes of traditional beige or traditional white. “With expertise from an award-winning design team, Doran Taylor, these designs cater to each resident’s style,” said Johnson. Each residence will have a private balcony with a linked sliding door; upscale appliances including KitchenAid stainless steel hood cover range, gas range, drawer microwave, and dishwasher; 9+ foot ceilings and oversized windows; a gas fireplace with a material surround and ledge; 5 inch baseboards; a fiberglass stained door entryway with window gas fireplaces; television jacks above the fireplaces; and elevated plugs in the bedrooms. Residents will also have the opportunity to utilize The Station’s private rooftop which will contain expansive patios, fire

pits, and open planters. When atop the rooftop, visitors will be able to take in the majestic view of Mount Olympus and the surrounding Wasatch Front. “We saw the demand for upscale residential living, so we designed condominiums that boast quality and convenience,” said Johnson. Surrounding the in-progress residential building site is a handful of parks and cafes, amenities, recreational opportunities (like the Holladay Historic Walking Trail) and social events; all within walking distance. In fact, The Station has earned a 66 walkability score, meaning that some errands can be accomplished on foot; a 36 transit score, meaning there are a few nearby public transportation options; and a 64 bikeable score, meaning there is some bike infrastructure. “You will be steps away from specialty grocery stores, award-winning restaurants, parks, entertainment, and fitness centers,” said Johnson. The Station will offer a complete living

experience. The design and construction teams were inspired by Holladay’s desire to create an inviting and livable downtown area, which will help to build the community. Solstice Homes is partnering with Think Architecture, Doran Taylor Interior Design, United Real Estate, Think, and Intercap Lending for construction, design, and sales. The Station is scheduled to be completed and opened in 2020. Sales offices are now open at 2340 Phylden Dr.(number104) in Holladay. Interested parties can also call at (385) 237-5536 or visit holladaystation.com.

You were just in a car accident, now what? 1. Have an emergency kit in your car. While this step comes before the accident occurs, it’s essential to be prepared. Whatever you kit entails, make sure it has a first-aid kit, flashlight, reflective triangles and a small (and simple) camera in case there’s been damage to your phone. We’re typically frustrated or frazzled after an accident and not inclined to rational thinking. Being prepared limits the possibility of forgetfulness. 2. Take a deep breath. Accidents are traumatic experiences. Taking a breath will shift focus from what just happened to what needs to be done next. 3. Get a status check on everyone in the car. Check with each passenger to see if they are OK. Have someone call 911 immediately if someone is injured or unresponsive. 4. Move to a safe location. Most insurance companies recommend relocating the vehicle to the sidewalk or shoulder of the road as soon as possible after the accident. If the damage to the car is minor, this should be relatively easy. But if there are major injuries or questions about the safety of the car, leave it where it is, even if its blocking traffic. 5. Increase your visibility. Turn on your hazard lights and set out your attention items from the emergency kit—flares, orange cones, reflective triangles, etc. One accident should not lead to another. 6. Stay calm. It is very easy to lose your temper in this situation, it’s human nature. Keeping your cool will keep the situation




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nless you’re one of the few anomalies in the world, we’ve all been in an accident. We’ve experienced that sickening feeling when your car makes unwanted contact with another vehicle. We’re frustrated and disheartened. While we may want to crawl into a hole, we can’t. There are things to do and we’ve given you 10 to be aware of.

HolladayJournal .com

from getting worse. If it wasn’t your fault, it’s easy to want to let your emotions loose on the other driver. This will cloud your judgment and may lead to something that does not help the situation. You still need to exchange information. 7. Exchange insurance information. This is imperative. If you are to file a claim on your car, you will need the other driver’s information. Most likely, after an accident you are feeling jumpy or stressed. It means when you try to write down their information your handwriting will look like ancient hieroglyphics and, unless you are a cryptographer, will be unable to read it later. We live in the 21st century, take a photo of their information and take photos of the damage done to both cars. 8. Don’t admit guilt. Every insurance company will tell you to do this. Even if you are at fault and it was you to blame. This could drive your premium up or even lead to you being sued. Let the police and insurance companies determine this. 9. Call the police. While some minor accidents don’t require a report to be filed, it’s up to the discretion of the drivers in the accident to call the police. Law enforcement can take statements, get information on injuries and property damage. Be sure to ask for a copy of the accident report. If there is a dispute, the officer will be an important testimony. 10. See a doctor. Depending on the injuries suffered or not, it is easy to skip this. A large financial situation has just happened with the car accident, you don’t want another one by seeing the doctor and jacking up your health costs. It’s important to consider it, or possibly speak with one. Adrenaline can be pumping after the accident and one might not notice the amount of whiplash to your neck. Symptoms can take 24 hours to appear. The warning signs include neck pain, stiffness, loss of motion in the neck, headaches, fatigue, dizziness and pain in the shoulders or upper back. It can be better to be safe than sorry.

March 2020 | Page 5

Holladay has its own award-winning writer, Lonnie Baker Bradley By Sona Schmidt-Harris | s.schmidtharris@mycityjournals.com


onnie Baker Bradley shatters the illusion of the writer sitting alone poring over her work in contemplative and tortured silence. Not only is she cheerful, but she also gives back. Bradley is president of the League of Utah Writers, Millcreek branch, where writers support one another whether novice or accomplished. Bradley has a broad range of writing experience including national magazines, screenplays, podcasts and other genres. Her play “A Grimm Tale” took first place in the TLS Frankfurt Playwriting Competition, and was produced at the International Theater in Frankfurt, Germany. Bradley is most animated when discussing her screenplay “Stranger Dangers,” a film directed in Hollywood by Sean McNamara (Nickelodeon) that received the National Parents’ Choice Award. “The way it came about is, I had written a video for a company called Capstone, and they needed a scriptwriter for a film that they were doing in Hollywood for the director of Nickelodeon. So, I overheard their conversations in the office, and I said, ‘You know, I could do that for you.’” Bradley worked with

a scriptwriting partner. In the script, a Martian comes down to Earth and unfortunately keeps getting kidnapped. He, with the children watching “Stranger Dangers,” learns the rules that kids need to know about not getting kidnapped. “I got to go to Hollywood and be the writer on the set and experience what it is like. It was really a high point of my life. And so I started writing more and more screenplays hoping I could get some more bought. I’m on my sixth one,” Bradley said. Armed with a master’s degree in education and a bachelor’s degree in English, Bradley taught at Salt Lake Community College and Iowa State. She has also taught children as young as 5. The following excerpt of Bradley’s writing first appeared in “Salt Lake Magazine”: “On a rainy Easter weekend, Rebecca and Mark Prescott climbed into the back of a rented Suzuki jeep. ‘No worries, mate,’ the driver said as they headed toward the Great Barrier Reef. They had always dreamed of seeing the largest coral reef in the world, so on their honeymoon, they headed to Australia. 


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“Suddenly, their world turned upside down as their jeep went out of control on the slick road and rolled into a mangrove swamp. The first thing Mark saw was Rebecca’s body lying face-down in the mud. Excruciating pain from his head and ribs impeded his frantic struggle to get to her, yet he fought for each critical second. When he turned his wife over into his arms, her eyes rolled back. She slipped into a coma that would change their lives forever.” From “Dreamtime.” “Dreamtime” was an article about a woman, Rebecca, who became an artist after an accident. Though Bradley’s success as a writer has brought her joy, she said, “My greater love really is running this writing workshop for the League of Utah Writers. Once a month we meet at Millcreek Community Center, and it has been a wonderful joy to be with these people who are in all genres of writing.” Bradley especially enjoys the support the writers, both novice and accomplished, provide for one another. The League of Utah Writers, Millcreek meets the second Thursday of each month at 1:30 p.m. in the Millcreek Room at Mill-

Lonnie Bradley (right) with New York Times best-selling author, Dian Thomas, a speaker at the League of Utah Writers, Millcreek branch. (Photo courtesy Lonnie Bradley)

creek Community Center,  2266 East Evergreen Avenue. Check it out — you just may have a Lonnie Baker Bradley inside wanting to come out. l

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Souper Bowl of Caring food drive in Granite District was a game-changer By Heather Lawrence | h.lawrence@mycityjournals.com


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Students from Olympus High’s Latinos in Action collected food donations Feb. 1 for the Granite Education Foundation. (Heather Lawrence/City Journals)

said Archilbald. Cottonwood Elementary School took donations during their weeklong event. Principal Kayla MacKay said, “Our participation with Souper Bowl of Caring went so well! Our PTA spearheaded the weeklong series of events, with parent Caroline Taggart participating as chairman of the committee.” Taggart was hoping the project would make a difference not just for the kids who benefit from the food pantries, but also for those who donated. “We had the teachers explain that they were collecting food. It might not be a big deal for lots of our students to go home and have a snack, but it’s not like that for everyone. One teacher at Cottonwood told her class that she had been the beneficiary of the snack packs, and her class brought in the most donations,” Taggart said. Taggart made it fun with a football theme, dividing the grades into teams and recording donations as touchdowns. Taggart said Krispy Kreme Doughnuts pledged to provide donuts for the winning grade. But in the end, “they were so impressed with the kids’ donations that Krispy Kreme and a generous neighbor brought in doughnuts for the whole school,” Taggart said. “My goal was for this to really make an impression on the students. Instead of having the parents write a check or bring in money, I wanted kids to get involved and donate the items. As a result, we got very few money donations, and you saw these little kindergartners bringing in huge boxes of juice,” Taggart said. “My kindergartner came home after her teacher talked to her class. She said, ‘Mom, I need to talk to you about something really important. There are kids just like me who don’t have enough to eat, and we need to donate food for them,’” Taggart said. David James, sportscaster at KUTV, is an active and passionate supporter of the

Souper Bowl of Caring and school pantries. In a newscast on Feb. 1, he reported that one in seven Utah students is food insecure, which has a major impact on their performance in school. Though feeding kids isn’t a school’s main priority, James said hungry kids aren’t ready to learn. “Lots of people, including in the education system, say it’s not their job. But talk to staff — they can tell if kids haven’t eaten. They fall asleep, they can’t concentrate, they won’t learn. Hungry kids misbehave; they’re disruptive and then no one can learn,” James said. “None of us benefits if a kid doesn’t learn and drops out. That’s a kid who is more likely to consume resources, not give. They’re more likely to drop out, end up in jail or use public assistance. It’s about the odds,” James said. “The Granite Education Foundation is proactive; they go to the schools. The Foundation has 20 pantries going and requests from 20 more schools. Food pantries open up engagement with parents, and parent engagement always helps academics,” James said. l



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he day before this year’s big game, Granite District students participated in a game changer: the annual Souper Bowl of Caring. Older students volunteered for shifts at local stores collecting food for the Granite Education Foundation, and younger students collected items at school. The supplies are added to the district’s food pantries, which help food-insecure students. “Over 50% of Granite School District’s students [are] at or below the poverty level, [and] often face food insecurity. Donations from Souper Bowl of Caring help support our food pantries and other food programs,” said a statement from Granite Education Foundation. Olympus High’s Latinos in Action (LIA) collected food at the Sam’s Club 1905 South 300 West in Salt Lake City. A church group that included Olympus students took shifts at the Macey’s at 3981 South Wasatch Drive. LIA students Esteffania Herrera, Karen Concha and Samira Mineo took an afternoon shift at Sam’s Club. “I like helping people a lot, and when the teacher offered [this opportunity], it sounded like fun. I would’ve been at home doing nothing, so this is a better way to stay busy. It’s good to know that [the donations] go to people in our own district,” Mineo said. Olympus’s LIA teacher/coach Jackson White wasn’t surprised his students volunteered to participate. “The purpose of the LIA class is to teach young students leadership skills. The current leaders/students in LIA … look for opportunities to help out at school and the community on a regular basis.” “The group of kids who helped with Souper Bowl of Caring are some of the most serviced-based students we have at Olympus. They sincerely enjoy helping others. I know a few of them even adjusted their work schedule that day so they could help out. They expect nothing in return; they just offer assistance because it is the right thing to do. They are an amazing group,” White said. Church youth leader Sydney Johnson was at Macey’s with her group, which included students from Evergreen Jr. High and Olympus. “It’s kind of fun to be together and do this. It helps out people at school. It feels nice to know that you’re making a difference,” said Evergreen student Laura Booth. Junior Anneci Archilbald and sophomore Brynn Fisher are students at Olympus. It was the first time either of them had participated in the Souper Bowl of Caring. “I have some friends who, I was not aware, go home on the weekends and don’t have enough food. I think this is a great way to take care of not just my close, personal friends, but also the other ones throughout the district who don’t have the support. Their parents just don’t have enough to feed them,”

March 2020 | Page 7



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Granite School District keeps school open, has late start after big snowstorm By Heather Lawrence | h.lawrence@mycityjournals.com

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A snowstorm on Feb. 3 forced the closure of many schools in Utah. Granite School District stayed open. They had a two-hour delay start time, and posted this caveat on social media: “If you do not think it is safe to send or take your kids to school during this storm, please keep them home. School officials will be lenient regarding tardiness and absences.” Ben Horsley of GSD confirmed that Granite’s policy considers kids might be home without supervision, miss a meal they usually get at school or not be in a safe and warm building if school is closed. Kari Sikorski has kids at Bonneville Jr. High and appreciated the leniency. “We decided to keep the kids home. We didn’t want to go out in that storm,” Sikorski said. (Kari Sikorski/Kari Sikorski Photography) l

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Page 10 | March 2020


More and more people are saying they just don’t get colds anymore. They are using a new device made of pure copper, which scientists say kills cold and flu viruses. Doug Cornell invented the device in 2012. “I haven’t had a single cold since then,” he says. People were skeptical but New research: Copper stops colds if used early. EPA and university studies Businesswoman Rosaleen says when demonstrate repeatedly that viruses and bacteria die almost instantly when people are sick around her she uses CopperZap morning and night. “It saved me touched by copper. That’s why ancient Greeks and Egyp- last holidays,” she said. “The kids had tians used copper to purify water and colds going around, but not me.” Some users say it also helps with heal wounds. They didn’t know about sinuses. Attorney Donna Blight had a viruses and bacteria, but now we do. Scientists say the high conductance 2-day sinus headache. When her Copperof copper disrupts the electrical balance Zap arrived, she tried it. “I am shocked!” in a microbe cell and destroys the cell in she said. “My head cleared, no more headache, no more congestion.” seconds. Some users say copper stops nightSo some hospitals tried copper touch surfaces like faucets and doorknobs. time stuffiness if used before bed. One This cut the spread of MRSA and other man said, “Best sleep I’ve had in years.” Copper can also stop flu if used earillnesses by over half, and saved lives. Colds start after cold viruses get in ly and for several days. Lab technicians your nose, so the vast body of research placed 25 million live flu viruses on a gave Cornell an idea. When he next CopperZap. No viruses were found alive felt a cold about to start, he fashioned a soon after. Dr. Bill Keevil led one of the teams smooth copper probe and rubbed it genconfi rming the discovery. He placed miltly in his nose for 60 seconds. lions of disease germs on copper. “They “It worked!” he exclaimed. “The cold started to die literally as soon as they never got going.” It worked again every touched the surface,” he said. time. The handle is curved and finely texHe asked relatives and friends to try tured to improve contact. It kills germs it. They said it worked for them, too, so picked up on fi ngers and hands to protect he patented CopperZap™ and put it on you and your family. the market. Copper even kills deadly germs that Now tens of thousands of people have tried it. Nearly 100% of feedback have become resistant to antibiotics. If said the copper stops colds if used within you are near sick people, a moment of 3 hours after the first sign. Even up to 2 handling it may keep serious infection days, if they still get the cold it is milder away. The EPA says copper still works even than usual and they feel better. Pat McAllister, age 70, received one when tarnished. It kills hundreds of diffor Christmas and called it “one of the ferent disease germs so it can prevent sebest presents ever. This little jewel real- rious or even fatal illness. CopperZap is made in America of ly works.” Now thousands of users have pure copper. It has a 90-day full money simply stopped getting colds. People often use CopperZap preven- back guarantee. It is $69.95. Get $10 off each CopperZap with tively. Frequent flier Karen Gauci used to get colds after crowded flights. Though code UTCJ11. Go to www.CopperZap.com or call skeptical, she tried it several times a day on travel days for 2 months. “Sixteen toll-free 1-888-411-6114. Buy once, use forever. flights and not a sniffle!” she exclaimed. advertorial

Holladay City Journal

MARCH 2020

MAYOR’S MESSAGE Seldom does a week pass that a Council Member, the City Manager or our Police Chief does not receive a complaint of speeding on a city street. School administrators and Community Councils continually monitor and manage safe traffic movements during pick-up and drop-off at THEIR local schools. Traffic safety in Holladay is a serious matter, one we take very seriously. But admittedly, it’s an issue that has been challenging to impact. We are not alone; I have yet to meet a local Mayor that does not vocalize these same concerns. Holladay has unique challenges that exacerbate the problem. Much of our infrastructure was built out under Salt Lake County’s jurisdiction prior to our incorporation. At that time, sidewalks were an unwanted amenity in many of our neighborhoods. I’m not sure what drove this decision, conceivably a desire to retain the rural feel of Holladay. Regardless, the result is a challenging safety issue for those wishing to walk or bike in these neighborhoods. To make significant changes to existing infrastructure is cost prohibitive, not to mention the desire of many residents to keep it as is. When many of our schools were built, the parking infrastructure was planned to support the local community. Open enrollment and special programs such as Language Dual Immersion and The Magnate Program were not the norm. Some of our school’s support in excess of 30% out-of -boundary/special permit student bodies. Wasatch Academy does not offer a busing option. Kids that used to walk or bus to school now arrive via private vehicle. In most cases the design and capacity

were not created to accommodate these changes. The resulting congestion during pick-up and drop-off can create significant safety challenges at these schools and for the city. Morningside Elementary, Crestview Elementary, Wasatch Charter and Oakwood Elementary all come to mind. Olympus High School’s limited parking is an ongoing challenge as well. In the last few years the following improvements were implemented: • 20-MPH flashers reinstalled on 4500 South and 2700 East at Howard Driggs Elementary. • Crossing Guard added at 2000 East and Lincoln Lane at Crestview Elementary. • Pedestrian activated caution lights installed at Olympus High on 2300 East, near the Performing Arts Center. • Pedestrian activated lights installed at 5600 South and Woodcrest Drive for students walking to Bonneville Jr. High School. • Pedestrian crossing relocated on Highland Drive at Oakwood Elementary at the request of the Principal and Community Council. • New pedestrian activated crossing lights on 3900 South at 3100 East and Kentucky Ave. at Holladay Blvd (SOHO Food Truck Park). In addition, we installed new lighting infrastructure at 6200 South at Holladay Blvd. and at 2300 East, installed numerous flashing speed mitigation devices in and around neighborhoods, increased police presence in school zones and staged pedestrian crossing “Sting “operations at various

crosswalks in the city. We periodically locate our speed trailer to collect data in problem areas and are adding a second Unified Police motorcycle in an effort to beef up enforcement on constricted side streets. Chief Hoyal created a citizen reporting App for those that wish to report excessive speeding on their street. For a link to the app, see the city website under Current Topics. So why the long dissertation on traffic congestion and speeding? Because I sense citizen’s feel we are not aware that there is an issue; that we are not listening. That could not be further from the truth. We react appropriately when our intervention can assist in mitigating a traffic safety issue. But as I stated earlier, it’s an issue we have struggled to impact. Sometimes it feels that no matter the level of effort, as soon as we leave it reverts back to old habits. It’s an issue in every district and neighborhood, a problem we all need to accept some responsibility for. Will we keep listening, investing in infrastructure when appropriate, communicating with school administration and Community Councils---of course! We’ll continue to pursue solutions that create safer environments for our citizens and our schools. But this is a community effort. Drivers need to pay attention to their speed, put down their cell phones and slow down when they enter a school zone. We all have a part to play in keeping our streets and our children safe. Let’s all work together to keep Holladay safe!!!

March into May – Walking Program With Spring coming right around the corner, we can start enjoying the outdoor a little more and enjoying our beautiful city. Being active is one of the most important things you can do to prevent falls, the number one call we respond to in Holladay. Holladay is starting a walking program called March into May, where we will be hosting weekly walks on Mondays beginning March 30th until May 4th. All Presentations will be at 6:00 PM at the Knudsen Park Pavilion located at 6293 S Holladay Blvd. Each week, we will have a short program at the beginning to get things started. The dates and programs are: MARCH 30: Unified Fire Authority will be taking blood pressures and showing off the fire engine. The city of Holladay will also be giving out a limited number of sport watches to help time your walks. APRIL 6: QPR introduction. QPR stands for Question, Persuade, Refer and is a class to educate about signs of suicide and how to respond. This will be an introduction with information on how and when to sign up for the class. APRIL 13: Fall Prevention class delivered by Salt Lake County Health Department. APRIL 20: Unified Police will present about burglary prevention. APRIL 27: Aging tips by Doctor Frank Yanowitz. MAY 4: Unified Fire Authority will be back to take blood pressures to compare to the first week. Stay for the presentation or start walking right away! Bring your friends and family and walk for as long as you’d like. Just get out there! Looking forward to seeing you there as we March into May!

–Rob Dahle, Mayor

MARCH 2020



New Code Enforcement Officer With the retirement of Doug Brewer, the Unified Police Department (UPD) began the discussions of code enforcement with the City of Holladay moving into the future. We were happy to expand our partnership and add another officer to the UPD’s Holladay Precinct to conduct code enforcement in Holladay. We believe that this new service from the UPD will be of great benefit to Holladay. The position will be part Officer Warren Dallof of our Community Policing Team and will work very closely with the City on ordinance related matters. The UPD’s Holladay Precinct is very happy to announce that we selected Officer Warren Dallof to serve in this new position. Warren has worked for the UPD since 2008 and has been in law enforcement since 2004. He has worked in a variety of assignments throughout his career including having been a Community Policing Detective for many years in Kearns and Magna. We are excited to have his experience and expertise to build on the work that Doug had done for many years here in Holladay. Holladay residents can contact Officer Dallof the same as they have in the past. There is a link on the City of Holladay website to report code enforcement violations, cityofholladay.com/ departments/code-enforcement/. Also, he can be reached by phone at 801-527-3890, ext. 115. Lastly, we would like to remind the community that if there is police emergency to still call 911, or the non-emergency 24-hour UPD dispatch center at 801-743-7000. Here at the UPD Holladay Precinct, we look forward to working with and serving the community in this new capacity.

Stormwater Good water quality is integral to a healthy environment and for maintaining a clean groundwater drinking source. Did you know that keeping your car well maintained helps to prevent stormwater pollution? Water runoff from streets, parking lots and driveways picks up oil and grease dripped from cars and metals from spilled fuels. These chemicals flow to the storm drains and into creeks, Jordan River, and Great Salt Lake, harming the fish and aquatic life. Clean up spills quickly with cat litter or absorbent pads.

City Of Holladay • 4580 South 2300 East • 801.272.9450 • www.CityOfHolladay.com

CITY COUNCIL MEMBERS: Rob Dahle, Mayor rdahle@cityofholladay.com 801-580-3056 Sabrina Petersen, District 1 spetersen@cityofholladay.com 801-859-9427 Matt Durham, District 2 mdurham@cityofholladay.com 801-999-0781 Paul Fotheringham, District 3 pfotheringham@cityofholladay.com 801-424-3058 Drew Quinn, District 4 dquinn@cityofholladay.com 801-987-8805 Dan Gibbons, District 5 dgibbons@cityofholladay.com 385-215-0622 Gina Chamness, City Manager gchamness@cityofholladay.com

PUBLIC MEETINGS: City Council – first and third Thursday of the month at 6 p.m. Planning Commission – first and third Tuesday of the month at 7 p.m.

CITY OFFICES: Mon-Fri. 8 a.m.-5 p.m. • 801-272-9450 4580 South 2300 East • Holladay, UT 84117 Community Development Finance Justice Court Code Enforcement


801-527-3890 801-527-2455 801-273-9731 801-527-3890

Emergency 911 UPD Dispatch (Police) 801-743-7000 UFA Dispatch (Fire) 801-840-4000 Animal Control 385-468-7387 Garbage/Sanitation 385-468-6325 Holladay Library 801-944-7627 Holladay Lions Club 385-468-1700 Mt. Olympus Sr. Center 385-468-3130 Holladay Post Office 801-278-9947 Cottonwood Post Office 801-453-1991 Holliday Water 801-277-2893 Watermaster - Big Cottonwood Tanner Ditch system - Art Quale 801 867-1247

March 5 PET Licensing Clinic Holladay City Park Gazebo – 12pm-2pm 4570 S 2300 E, Holladay, UT 84117 WHO: Pet licensing is required in ALL of Salt Lake County. A rabies tag or ID tag is not a valid pet license. WHAT: A license is a form of identification that makes your pet a legal member of the community. And informs Animal Control Officers your pet has a current rabies vaccine. WHY: Licensing allows your pet to be easily identified and returned to you. Most importantly, it’s the LAW. WHEN: Pets must be licensed within 30 days of getting your new pet or moving to a new area. Or before he/she has reached 5 months of age. If residents and their pets are uncomfortable in an event setting you can also sign up for an in-home one-on-one visit (Licensing and Microchip only). SIGN UP BY CALLING 385-468-6054

Curbside Glass Collection Available in Holladay Did you know that Curbside Glass Collection is available in Holladay? You can join other residents who conveniently recycle glass at home. This is an optional service provided by WFWRD and Momentum Recycling. The startup fee is $45, which pays for a 35-gallon can specifically for glass recycling. The monthly fee of $8 per month will provide the once-per-month collection services from Momentum Recycling. WFWRD does not collect the curbside glass, but coordinates billing and provides the can. All colors of glass bottles and jars are acceptable. There are also community glass recycle locations throughout the valley. For more information, or to sign up for curbside service, visit wasatchfrontwaste.org/glass.


The Weekly Green Waste Collection Program will resume beginning Tuesday, March 17th for Holladay residents. Holladay currently has 1,062 out of the 6,943 district-wide subscribers. This is a subscription program that helps divert green waste from the landfill to be processed into mulch that can be purchased for use from the Salt Lake Valley and Trans-Jordan Landfills. At $114 per year, a green waste can is less expensive than an additional black refuse can at $204 per year. For more information on this program and composting, please visit our website at: wasatchfrontwaste.org/green-waste


SHOW & SALE MARCH 27−28, 5-8 PM READY, SET . . . CREATE! Opening Reception Friday March 27 Live Music & Light Refreshments Awards, Artist Talk Entry Deadline March 14TH

Visit www.holladayarts.org for more information



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City Journals presents:

FOOD & LOCAL DINING A publication covering local Food and Dining

Enterprising foodies By Linnea Lundgren | l.charnholm@mycityjournals.com

Uncle Bob’s Butter Country pancake syrups

Saturday pancake breakfasts have been a staple in the Smith household for decades. But the crowning glory has always been dad Bob’s homemade buttermilk syrup. “One day we were out of buttermilk, but we had an old container of Log Cabin (syrup),” Bob recalled. When the pancakes were served without dad’s buttermilk syrup, his children boycotted the pancakes. His oldest son asked incredulously, “Do you really expect us to eat this syrup?” “Right then, I knew the buttermilk syrup was something special,” Bob recalled. Special might be right. There have been few innovations in pancake syrups. “It’s been basically maple forever, some artificial syrups and low sugar ones, which nobody likes, and some fruit syrups,” Bob said. So buttermilk syrup — a favorite of home cooks — was ready to sweeten up the market. The Smith family dove in. After obtaining a cottage food certificate (an approval by the State), things started slowly. In their Cottonwood Heights’ kitchen, the eight Smith children plus parents made 250 bottles of syrup. It was a tricky business managing three gallon-sized pots, temperamental frothing syrup, and bottling. They sold the final product, Uncle Bob’s Butter Country syrup, at local farmers markets. It wasn’t until a few years later when Bob’s son Jared returned from his church mission and began attending BYU that things got going. “I knew that if we didn’t make and market this, someone else would,” Jared said, adding that once people taste buttermilk syrup, there’s no going back to artificial maple syrup. Jared set about experimenting, making hundreds of bottles, and consulting

food scientists, including his brother-inlaw, Cameron Smith, a recent food science graduate at the time. It took about 18 months to verify that Uncle Bob’s syrup was shelf-stable, because it is made with real buttermilk and cream. Getting the product to market proved to be another challenge. Eventually Harmons took them on and later, Associated Foods. Butter Country is now in 170 stores. Jared described the syrups as on par with premium maple syrup, but with new flavors, a creamy texture, and no artificial additives. For traditionalists, they have a butter-infused maple flavor. The original buttermilk flavor makes a good base for fruit toppings. New flavors include harvest spice and coconut cream. Bob said he hopes these syrups bring people back to the simple delights of a pancake breakfast. “It’s about making memories,” he said. Jared agreed. “The syrup reminds me of big, hardy pancake breakfasts with my family.” www.buttercountry.com

black market trading company’s chili-Pepper infused free range fudge

One autumn day, Rick Black was pureeing his varieties of homegrown chili peppers to freeze, when he had a fiery vision. “I wondered what the essence of the chilis would be like in a good quality hot fudge,” he recalled. “That is, literally, how the idea came.” With his favorite Dutch processed cocoa, he experimented extensively until he invented a chili-infused hot fudge sauce that, he said, “amazed” people, including his brother in Texas, who became his first

The original Uncle Bob’s Butter Country Syrup is made with real buttermilk and cream. (Photo courtesy Jared Smith)

The chili-infused Peppermint Free Range Fudge, which tastes like a warm, spicy, ooey-gooey Junior Mint. (Photo courtesy Marli Black)

investor. Black’s goal was to make a premium product with a unique twist. He sought sensations that brought the palate to life — a smoothness and sweetness from chocolate combined with the “essence” of chilis to bring out notes of heat and flavor. Black, a scientist by profession, got seven tasting groups together in his Sandy neighborhood. He’d test different types of chocolate, cocoas and combinations of chili varieties, then asked participants to fill out questionnaires. “Even if people didn’t like spicy foods, they all said it’s the best hot fudge they’d ever had,” he said. After perfecting his “proprietary blend” of seven varieties of chili peppers and finding the best cocoa, he leased a commercial kitchen, and with a humorous poke at our label-conscious culture, named his spicy creation Free Range Fudge. Popular flavors include original, extra spicy, milk chocolate and peppermint fudge, which Black’s daughters say is “like a warm, spicy, ooey-gooey Junior Mint.” New flavors for holiday offerings are in the test kitchen now.

Donning chili-patterned pants and wearing an aspirator and goggles while pureeing the chilis, Black makes his fudge in small batches, selling them through his website, www.blackmarkettradingcompany.com and at local stores. His family, including wife Jill, help cook and bottle the fudge. They work quickly, the beneficial result of Black’s production-efficiency studies. Daughter Marli does the photography, while daughter Kalen manages social media. Soon, he hopes to have his own commercial kitchen in order to work on transitioning from small-batch to large-batch production for distribution to grocery stores. “This is a passion,” Black said, and one that’s challenging to do while working full-time. But he’s having fun zooming around town in his Honda hybrid with a bold graphic of the Free Range Fudge mascot — a cartoonish chili pepper wearing a cowboy hat. On the rear window is written his favorite quote, “We don’t pen up our peppers.” “Happy peppers make happy fudge,” he quipped.

SweetAffs Cakes and Cookies

mas for her creativity. Her work ethic and determination comes from her dad, who passed away three years ago. And her love of cake making? She credits that to the TV show, “Cake Boss” and the inspiration of star baker Buddy Valastro. So, 12 years ago, the West Jordan resident started educating herself through YouTube videos, cake blogs, and “a lot of trial and error.” Soon, she developed recipes and learned techniques that gave her confidence to make cakes and cookies for Swensen is more than just head baker friends and family. They, in turn, encouraged her to start and cake/cookie decorator for her busian Instagram account (@sweetaffs), which ness. She’s also the janitor, finance direc“just took off,” she said. Now, she books tor, photographer, videographer, teacher, researcher, social media whiz, and inven- three months in advance for orders and has expanded into teaching cake and cookie tory clerk. “You have to wear so many different classes, which often book out in a day. As a self-described social butterfly, hats,” she said, referring to food entrepreneurship. “You have so much that you end Swensen loves teaching others as much as she loves baking. “Sometimes we sell ourup learning along the way.” Swensen credits her mom and grand- selves short and think we can’t do something,” she said. When her students have

On the long counter of Afton Swensen’s commercial-grade kitchen sits flour, sugar, butter and M&M’s, ready to be made into Valentine’s Day cookies. Besides custom cookies, Swensen’s home-based company, SweetAffs, creates specialty cakes — her most requested flavor is Biscoff cookie batter and her most popular cake is a four-layer colorful unicorn creation.

that “I can do this” moment, she is joyful. Time restraints have honed her designs (think “simply elegant” or “colorfully fun”) and baking work. “Baking has created a whole new sleep schedule for me,” she said. With a 2-year-old, a part-time job, and a small farm she runs with her husband, she works late most nights. “It’s been a learning process of what I can handle and what I can take on,” she said. “I do things in stages.” She’s hoping to add more classes, including online classes for her out-of-state fan base. One day, she wants to operate SweetAffs full time. Until then, she’ll work late into the night baking and decorating the dozens of cookies and several cakes she makes each week. “I am grateful that I am in a place to make this a reality,” she said. “I try to be grateful for it and for everything I have.” The four-layer unicorn cake is most often requested www.sweetaffs.com and on Instagram for kids’ birthdays says SweetAffs’ owner Afton Sw@sweetaffs ensen. (Photo courtesy Afton Swensen)

Food competitions take the cake By Jet Burnham | j.burnham@mycityjournals.com Eight teams of students and teachers emerged from the dust of flour and sugar with creations such as panda-faced red velvet cupcakes and apple cinnamon cupcakes with apple cider buttercream and a last-minute caramel drizzle. The latter was named winner of Fort Herriman Middle School’s second annual Cupcake Wars held Jan. 22.

A passion for cooking, the thrill of competition and bragging rights, motivates many teens to enter cooking competitions. “It lets them be creative in a way that school doesn’t always let kids be creative,” said Madison Heist, teacher and judge at FHMS. All seventh graders learn basic cooking skills. Older students take Foods and Nutrition classes as electives. The most serious high school students take two years of ProStart classes to prepare for food service industry jobs. But—it’s the contests that really take the cake. Competitive cooking is a popular TV trend that has influenced many foods instructors to incorporate contests into their curriculum—who can create the best smoothie or ice cream sandwich? Others host afterschool competitions for any student who thinks they can craft the best pizza, burger or cupcake. For more intense competition, the Family Career and Consumers Leaders of America (FCCLA) offers student competitions in Baking and Pastry and Culinary Arts events. ProStart hosts region, state and national competitions requiring teams to create and execute a three-course meal. Jordan High foods instructor Shauna

Young said competitions provide learning opportunities students can’t get in a classroom. “In the classroom, they have a limited amount of time and oftentimes a limited amount of resources,” Young said. “Having students compete teaches them to try new things, expand their comfort zone, build confidence, and do hard things that they didn’t think they could do.” JHS junior Jordan Castaneda likes that competitions allow him to be more creative. For the ProStart competition later this month, his team will make shrimp nigiri, stir fry chicken in a noodle nest, and layered mocha Chantilly cake. They will have just one hour and two gas burners to execute their menu and will be judged on taste, presentation, technique, time management, knife safety, sanitation, food cost, menu planning and business plan. During competitions, students are expected to problem-solve on the fly. As a FCCLA event judge, Kristy Yeschick watches for how well students respond to problems under pressure. “In the classroom they have that safety net,” she said. “If they mess up, it’s OK, they can do it again. Whereas in the competition, you’ve got to be at your top game.” Copper Hills High School foods instructor Megan Maxfield said competitions teach teamwork, problem-solving, time management, and leadership skills. When CHHS teams competed in the FCCLA regional Baking and Pastry event, problem-solving began weeks before the competition. The recipes they were given recipes for chocolate chip cookies and

Fort Herriman Middle students put finishing details on their cupcakes. (Jet Burnham/City Journals)

garlic bread knots had errors, said senior Brooklyn Gutierrez. Measurements and cooking times had to be adjusted through trial and error during several practice runs. At competition, the team had to adapt to even more complications: Their cookie dough got too cold, the kitchen equipment was unfamiliar, and humid weather affected their recipes. FHMS teacher Kayla Martin, whose team has won cupcake wars both years, said skills gained through competitions benefit everyone, not just those interested in highly competitive culinary careers. “Everybody works a fast food job at some point in their life,” she said. “So it’s good practice for working in a kitchen or a high stress job.” Many students love the thrill of the stressful environment of competition.

“I like the pressure,” JHS senior Mia Conham said. “I think it’s fun and I get really competitive.” JHS senior Holly Tang said when they are prepared, they can enjoy the competition. “We always have a ton of fun,” she said. “We’re always laughing and joking with each other.” Emma Powell, a competitor in FHMS’s Cupcake Wars, said it’s easy to forget about the pressure when doing something you enjoy. “It has a competitive aspect to it but you also have fun in the moment,” she said. “Then you realize there’s 10 minutes left. There are people you have to beat. So you put more effort than you think you can put into it.”

It’s a life of learning for this wine educator By Linnea Lundgren | l.charnholm@mycityjournals.com makers, to walk through their well-researched wine lists All during this winter, tasting. She enlisted Utah chefs to vineyards, to watch them make and knowledgeable staff. And Sheral Schowe’s mind was donate food for a tax write-off wine, to visit cellars, to taste diner’s tastes have ventured focused on sunny Spain. Not for vacation planning (she wishes), but rather to study Spain’s 17 autonomous wine regions and the dozens of unique appellations. There were thousands of wine facts to know, maps to memorize and soil conditions to understand. For 6 to 8 hours each day, Schowe sat at her desk studying for the Wine Scholar Guilds’ rigorous Spanish Wine Scholar certification program. “It’s the hardest test I’ve ever taken, and I have a master’s degree,” joked the Sandy resident. But such diligent study is all in a day’s work for Schowe, the first female wine educator in the state who started Utah’s first official wine school, Wasatch Academy of Wine, decades ago. Wine has always played a central role in Schowe’s life. She grew up near California’s wine country, where wine was appreciated and served with dinner and visits to wineries were regular events. So, when she moved to Utah in the ’70s, she said, “I anticipated a change in the wine culture.” But, when she found herself at a Provo restaurant and the waiter poured her “wine,” which turned out to be a disguised bottle of Welch’s grape juice, she thought, “What kind of bizarre place am I in?” Utah, she decided, was ripe for a proper wine school. But that would come a bit later. Instead, Schowe, who had just received a master’s in education administration, found herself developing Utah’s first community education program serving children and adults with disabilities. Granite School District told her if it was going to succeed, she’d have to fundraise for the participants’ enrollment fees. “I thought, ‘How incredible, I got a master’s degree just to do bake sales and car washes,’” she said. Then her thoughts turned from tedious cake baking to the joys of wine

and then gathered every oeno- wine with their families and beyond just wanting to know phile (connoisseurs of wines) experience their food tradi- what the best Cabernet is, she she knew to make a donation, tions,” she said. “I bring those said. People want to explore bring a bottle, and learn about stories home and it greatly en- wines in detail, such as dry hances the presentation in all sherries from Andalusia, the it. “The [District] was im- my classes... it gives a deeper southernmost region of Spain. That’s something she’s excited pressed with my fundraising, meaning.” Schowe focuses on Euro- to teach now that she’s spent but I never told them it started with wine,” she said. Enough pean wines, while other teach- all winter studying Spanish money was raised to open ers at the Academy cover New wines. “I look forward to planning several programs in the District World wines. Her life’s goal is that addressed the academic to taste every wine from every new and creative ways for wine needs of adults with cerebral appellation in France, Italy and enthusiasts of Utah to learn palsy, gave children access Spain and, while she’s tasted about wine, where and how it to wheelchair basketball, and many, there are hundreds she is made, and connecting them created programs for devel- hasn’t. “It is like a treasure with the hard working and caring people who make it,” she opmentally disabled adults to hunt,” she said. Her students today have said. learn independent living skills. Visit www.wasatchacadesophisticated “And it all was originally increasingly started by wine education,” palates, Schowe said, so the myofwine.com or on Instagram Academy has expanded to @utahwineschool. she said. Several years later, in include Wine Scholar Guild 1991, she started Wasatch classes, wine dinner clubs, and popular food and wine Academy of Wine. For Schowe, the appre- pairings. She’s delighted to now ciation and study of wine is a gateway to many stimulating see local restaurants with experiences in life. Besides new tastes, aromas and textures, an education in wine opens up new worlds — the geology of a g r a p e - g ro w i n g region, its society, art, history and culinary expressions. “You can become intellectually and experientially connected to the world through wine,” she said. While academic study is necessary, she values learning through experiences, especially through travel and meeting winemakers. “Last year I was in Europe for two months. The purpose was to Sheral Schowe has been teaching wine education courses through her school, Wasatch Academy of meet with wine- Wine, since the ’90s. (Photo courtesy Sheral Schowe)

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Meatless doesn’t mean tasteless By Alison Brimley | a.brimley@mycityjournals.com If one of your goals in 2020 is to eat less meat, you’re in luck. 2019 saw the widespread introduction of meatless meal options, even in fast food restaurants like Del Taco and Burger King. Of course, many people go meat-free for the sake of animals. But eliminating animal products is also one of the best ways to reduce your carbon footprint. Even just cutting down on meat can have an impact. You might say meatless burgers are having a moment. Meat-free patties come in two basic categories: those designed to imitate meat and those that embrace their veggie essence. Of the meat imitators, the Impossible Burger (made largely of soy protein) and Beyond Burger (made of pea protein) reign supreme. They’re very similar to real meat in taste, texture and even macronutrient content. Veggie patties are usually made from a blend of vegetables, grains and seeds, and their macronutrient content reflects that. Overall — especially when prepared with all the fixin’s — meatless options aren’t necessarily healthier than their animal-based counterparts. But we’re just talking taste here. If you venture downtown, plantbased eateries and meatless options are easier to find. But restaurants in the south Salt Lake Valley have some tempting offerings as well. Here’s a roundup of the best meatless burgers. 1. Ice Haüs’s Kein Fleisch Burger (Murray) Ice Haüs, a bar and restaurant, offers one of the more extensive vegan menus you’re likely to find at a place for omnivores. Their Kein Fleisch (German for “no meat”) burger does not disappoint. Ice Haüs uses Beyond patties, but they certainly put their own spin on the burger, which is topped with vegan kielbasa and cheese, beer-caramelized onions, sautéed mushrooms, sauerkraut, and spicy mustard. It’s heavy, flavorful and satisfying. If you’re looking for a big, juicy meatless burger you probably won’t notice it’s meatless, this is the one to try. 2. Hires Veggie H (Midvale) Unlike many burger joints that source their meatless patties from outside companies, the patty at the center of Hires Veggie H is housemade. The patty is a blend of carrots, broccoli, onions, green peppers, celery, mushrooms, rice, wheat, rye, oats, barley, seeds and spices that

Hires Veggie H, made with a delicious house-made veggie patty, can be topped with grilled onions, jalapenos and mushrooms. (Alison Brimley/City Journals)

The Kein Fleisch burger at Ice Haüs is completely vegan, though you wouldn’t guess by the look (or taste) of it. Ice Haüs has an extensive vegan menu. (Alison Brimley/City Journals)

tastes a lot better than it sounds. It’s also topped with a soft bun, cheese and fry sauce. It’s not meant to imitate meat—the veggie patty is its own thing—but it might be as close to the greasy deliciousness of a classic Hires Burger as you can get without involving a cow. Plus, almost any of the burgers on Hires’ menu can be made with a veggie patty instead of beef patty, so there are plenty of options for meat-free eaters. 3. Dog Haus’s Impossible Burger (Sandy) Dog Haus is known for their hot dogs and sausages, but they do have a fair selection of plant-based options. Their Impossible Burger isn’t large, but it does have everything Utahns love in a cheeseburger: pickles, iceberg lettuce, tomatoes, cheese and fry sauce. The sweet King’s Hawaiian roll that serves a bun completes the sandwich. I dare you to tell the difference between this and a beef burger.

4. Crown Burger’s Garden Hamburger (Sandy) Crown Burger doesn’t make its meatless option easy to spot on a menu. But the Garden Hamburger is, in fact, vegetarian. There’s not much to it except for a tasty bun, fry sauce, fresh toppings and a Gardenburger patty (made from mushrooms, oats, cheese and spices). And while it’s not meant to fool you into thinking it’s made of meat, it is a pretty delicious sandwich. 5. Fueled Kitchen’s Black Bean Veggie Burger (Draper) Fueled Kitchen offers one of the most popular meat alternatives: a black bean burger. Their black bean burger has a subtle spiciness, accentuated by the tomatillo spread that tops the patty. The whole wheat bun is soft and the sandwich feels substantial, but it lacks the greasiness many crave in a burger.

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Titans bow out early from state tournament By Josh McFadden | j.mcfadden@mycityjournals.com


he Olympus boys basketball team’s offseason came much earlier than usual. The Titans, winners of the 2018 Class 5A state tournament and the 2014 4A tournament, fell to Mountain View in the first round, 63-58. It was the earliest postseason exit for Olympus since 2008. In its playoff game, Olympus had homecourt advantage and went into the second quarter all knotted up with Mountain View. However, a rough second quarter found the Titans down 38-26 at halftime, and they couldn’t recover. Olympus did get within 46-40 by the end of the fourth quarter, but Mountain View held on for the win. Zach Alder had a game-high 26 points in a losing effort. He also hit seven three-pointers, a season high. Nathaniel Lowe added 13 points for Olympus, which ended the season with a 13-11 overall record. In Region 6, Olympus tied for third with a 10-4 mark, one game behind co-champions Brighton and East. It brought an end to the Titans’ five straight region titles. Region play was full of streaks for Olympus. The team started off with four straight wins, including a 67-42 blowout of Brighton on Jan. 14. After a pair of losses, the Titans reeled off four more wins, all by at least 13 points. Brighton then got revenge on


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the Titans with a 63-60 win on Feb. 4. This preceded an Olympus loss to East, 69-60. Olympus blew away its final two region opponents, started with a 59-30 victory over Murray on Feb. 11. The regular season ended with a 60-44 victory over rival Skyline on Feb. 13. Caden Kuhn had 20 points and rebounds in the win for Olympus. Jack Wistrcill had 11 points and four rebounds. Head coach Matt Barnes knew he had some big shoes to fill this season in replacing All-State players Rylan Jones and Jeremy Dowdell. Ben Krystkowiak led this year’s squad in scoring with an 11.6 average. He also paced Olympus in rebounding with more than five per outing. Alder chipped in 11.2 points per game. Kuhn and Lowe weren’t far behind with nine points per game apiece. Barnes must replace Alder, Lowe and Kuhn for next year. However, Krystkowiak will return as a senior, while Wistrcill will only be a junior. This year’s roster lists 12 underclassmen, so the Titans should see plenty of experienced faces on the court for the 2020-21 campaign.

The Olympus boys basketball team lost in the first round of the Class 5A state tournament to end its season. (Photo courtesy Trent Michie)


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Lady Titans win in state girls basketball tournament, fall in second round By Josh McFadden | j.mcfadden@mycityjournals.com


or the first time in nine years, the Olympus girls basketball team advanced in the state tournament. The Tians earned a 54-47 home win over Provo in the first round of the Class 5A playoffs doing something the program hadn’t seen since reaching the Class 4A semifinals in 2011. Though Olympus fell in the second round to East two days later, 56-44, advancing in the postseason was another step in the rebuilding effort head coach Whitney Hunsaker has directed. The Titans ended the year with a 14-9 record, including an 8-6 mark in Region 6 where the team placed fourth. The 14 victories were the most since the 2015–16 season when the team went 15-7. Olympus was 12-10 last season after posting just one win the year before. The Titans’ big victory at state featured a spirited comeback and stellar defense. After falling behind 18-9 at the end of the first quarter, Olympus rallied to tie things up at 24 apiece at halftime. Provo jumped back ahead in the third quarter, going up 3836 heading into the fourth. The Titans turned the tables again, going on an 18-9 run of their own to prevail. Alyssa Blanck nearly had a double-double. The sophomore sensation had 16 points and nine rebounds to lead the team in both

The Olympus girls basketball team defeated Provo in the first round of the Class 5A state tournament before coming up short in the second round. (Photo courtesy Whitney Hunsaker)

categories. Olivia Rosvall added 11 points, eight rebounds, three assists and three steals. As a team, the Titans recorded 10 steals on the day. Mia Smith contributed nine points. In the second round, Olympus faced a familiar foe in fellow Region 6 foe East. The two teams split the regular season series, with the Titans coming out on top 59-44 on Feb. 7. On Jan. 16, East won 63-48 at home. The Titans struggled offensively in the

first half, managing just 13 points while falling behind by 14 at halftime. East’s lead swelled to 42-23 at the end of the third quarter. Olympus outscored the Leopards 21-14 in the fourth, but it wasn’t enough. Monet Clough scored 18 points to lead Olympus. Brooklyn Davies contributed eight points. Olympus must replace Clough and her eight-point average. However, three of the team’s top four scorers will be back next

season: Blanck, Rosvall and Smith, who averaged 15.7, 8.0 and 5.1 points per game, respectively. Blanck was also a force on the boards, as she led the squad by pulling in more than 10 rebounds per game.

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Young Olympus wrestling team lays groundwork for next year By Josh McFadden | j.mcfadden@mycityjournals.com


he Olympus wrestling team took its lumps this season, and the state tournament was no different. That doesn’t mean there isn’t some excitement in the program. The Titans scored eight points at the Class 5A tournament, held Feb. 12–13 at Utah Valley University. That put Olympus in 26th place out of 27 teams. It was a far cry from last year’s seventh-place showing. Head coach Devin Ashcroft knew he was in for a rebuilding season, especially after losing the talented Isaac Wilcox, who was arguably the top wrestler in the state regardless of weight class. Riley Noble and Jake DeGraw also departed after last season, leaving a gaping hole in the program. The youthful Titans had a lot of new faces as the team tried to find cohesion all season long. Olympus sent three wrestlers to state: Cameron Wallace (152 pounds), Jacob Giauque (152) and Stan Butera (160). Though none of them placed in the tournament, Ashcroft was pleased with their efforts. “We had a young team that is requiring to rebuild with the departure of some of the best wrestlers this school has seen,” he said. “[Giauque] shows the heart of a champion. He is a young man that comes to every practice,

works his hardest and is always looking to improve. Those qualities showed through at state and helped him wrestle well at the divisional (fourth place) so that he had a good seed at state.” Knowing this year could be challenging, Ashcroft took the approach that it would be about setting the stage for next year when the inexperienced squad would have more matches under its belt. Ashcroft is eager to get back to where the Titans are used to being. “This season was a chance to build the foundation for the next legacy of Olympus wrestling,” he said. “We have a proud tradition that is looking for a strong return back into the top 10 of the state tournament. The wrestlers on this team put forth their best effort and will continue to put forth the effort in the offseason to grow and improve.” There were some memorable high points to the season. Olympus took first place in the Granite District Wrestling Tournament. The team also got to travel to Brigham City and Reno, Nevada, where teammates bonded and enjoyed the time together. Having a positive attitude and putting forth a strong effort were never problems for this group.

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ental health is ridiculously important. If we experience burnout (a state of emotional, physical, and mental exhaustion caused by excessive and prolonged stress: synonyms include overwhelm, fatigue, exhaustion, collapse), we can’t function to our usual standards. Luckily, we are beginning to take mental health seriously. We are talking about it more, leading to policies being implemented that place emphasis on mental health, more focus being paid to the individual and less stigmatization of diagnoses. I’m grateful to live in a time where my boss and colleagues understand if I need to take a mental health day. But…(you knew this was coming, right?) I don’t support the perpetuation of normalized self-care stereotypes. For those frequently on social media, common tropes can be found weaving through tags like #selfcaresunday and #mentalhealthmonday. Within the first long scroll, users will view pictures of female legs emerging from bubbly bath water, potentially from a bath bomb, with an assortment of accessories like a wooden caddy holding a book, lit candles, flower petals, and/or a glass of wine. In addition, users come across posts endorsing skin cream, face wash and other beauty products. These posts perpetuate the idea that self-care is wrapped up with beauty. (While there are

positive emotions associated with the confidence of looking and feeling beautiful, which can influence one’s mental health) I believe that self-care should not be solely dependent on beauty. I should be able to take care of my mental health without glowing skin or radiant makeup. As Beyoncé says, pretty hurts. Instead, I whole-heartedly support perpetuating individuation – finding something to do for your mental health that works for you; something that supports your mental health, something that allows you to practice self-care, something that releases those dopamine neurotransmitters. For example, music makes me happy. A self-care ritual I routinely engage in is driving along I-15 and singing (and dancing) to the steering wheel. Additionally, I will always, always recommend therapy as an important and frequent practice to take care of your mental health (mostly anyone with psychology training will). If therapy is an option for you and your financial situation, please consider it. Just remember to stick with it – therapy sessions don’t begin to become beneficial until after the first few visits. Therapists need the opportunity to get to know their patient beyond just a single hour. However, many patients will drop therapy after their first session because they don’t feel that it’s immediately helpful. Don’t do that. “Therapy doesn’t work for me,” one of

my friends told me last month. My immediate thought was that the therapist and patient weren’t a match, which happens. Sometimes you just need to find your therapist. However, this experience left my friend totally dismissive of therapy altogether. “That’s okay,” I told them, “let’s find a therapy that works for you.” What I meant by that was, let’s find your self-care ritual. After asking them a variety of questions trying to narrow down what contributes positively to their mental health, we figured out that their therapy needed to be prayer. After that conversation, he attempted to engage in prayer more often, and that self-reportedly helped his mental state. Back to the main point: mental health is important. Self-care is important. Find a selfcare activity that works for you, and practice it frequently. Make that activity a ritual. Maybe taking a bath does help your mental state (because you’ve figured out that works for you, not because of the conditioning of that ritual). Maybe that’s going on a drive and singing your heart out (I’ll see you on the freeway). Maybe that’s spending time outdoors. Maybe that’s exercising. Maybe that’s engaging in #selfcaresunday by going to church. Maybe that’s meditating. Maybe that’s eating ice cream. Maybe that’s snuggling with your pet. It doesn’t matter what the ritual is, as long as you’re making time for you and your mental health. l

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March 2020 | Page 25

Eastwood Elementary turns 60 and celebrates in style By Heather Lawrence | h.lawrence@mycityjournals.com


astwood Elementary School at 3305 South Wasatch Boulevard was built in 1959–60. On Jan. 30, the school celebrated its 60-year legacy with displays, alumni, cake and student performances of songs from the era. In the main foyer and halls, tables held Eastwood yearbooks and memorabilia. Other displays showed “things that were released the same year we were released,” said principal Naomi Hopf. From the displays, kids learned the first Barbie doll was released in 1959. It was the same year grocery stores started selling Cocoa Krispies and Cocoa Puffs. You were really cool if you had an ant farm, played Frisbee and took your best girl to the drive-in movie. In the gym, Hopf introduced Bill Souvall. Souvall attended the school the first year it opened. His granddaughter, Ellie Aramaki, is currently in second grade at Eastwood. “All the classrooms were full that first year. Everything was just new. The restrooms were nice and the classrooms were new. There were barriers to keep us off the grass because they had just planted it,” Souvall said. “The area was still so wild. Outside we found rattlesnakes, and one day we found a dead bobcat,” Souvall said. Souvall remembers having a crush on his teacher Ms. Sharp. “She was a cutie — she

had red hair. After my parents went to parent/ teacher conference, my dad came home and said, ‘I can see your point,’” Souvall said. “My mom saved all my old report cards. There are a lot of good memories. But the school does seem a lot smaller [now that I’m an adult],” Souvall said. Next on the program was a performance by each grade. “Each grade learned a song from the year the school was built. They’ve had so much fun, and they’ve nailed them,” said Amy Bulut, who taught the songs to all the grades. Bulut works at the school and has two children who attend Eastwood. The faculty and some older students sang and danced to “Rockin’ Robin.” They were followed by the third grade. With the girls dressed in poodle skirts, they sang “Personality” and showed they had plenty of it. The second grade warned everyone about the “One-eyed, one-horned, flyin’ purple people eater.” Fifth grade invited everyone to dance by singing “At the Hop.” First grade sang “Yakety Yak” and no one talked back. They all wore sunglasses, and a student at each end acted out the saxophone solo with a toy saxophone. The fourth graders sang “Beep Beep.” With the help of two students using homemade cardboard cars, they demonstrated how it feels when the car behind you tries to pass up your Cadillac. And the kindergarteners

Teachers and students sang and danced to “Rockin’ Robin” at the Eastwood 60th birthday party. (Heather Lawrence/City Journals)

donned shower caps and held rubber duckies to finish the night with “Splish Splash.” After the performances, everyone moved into the hall for birthday cake. One kindergartner whose dad was also celebrating his birthday that night said she had fun sing-

ing “Splish Splash.” She said they’d practiced a lot, and after some prodding from her mom, remembered the songs were from the year the school opened. Eastwood will continue to celebrate throughout the year. One tradition they’re

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looking forward to is dance fest on May 14. “This year at the dance fest, we’re going to try to get enough people so we can ‘hug the school.’ We need lots of people from the community and all the students so that we can fit all the way around it. Then we’ll take a picture. So spread the word!” said Hopf. Hopf said their school welcomes new

students, even those outside Granite District. Continued from front page “Eastwood is a great community. We consistently test well. We have a smaller student same event, Sink was fifth at 1:00.24. The Titan boys ruled the pool in the rebody, and we accept lots of out of boundaries permits. We’re always looking for kids and lays too. The 400 free relay team came in first families to join us that care about the complace. Astle, VanBrocklin, Conner and munity and are ready to learn.” l Garstang combined to swim it in 3:10.83, just 0.67 seconds behind a state record. Olympus also won the 200 medley relay with a state record time of 1:34.63. Garstang, Turney, VanBrocklin and Sink took part in that race. For the girls, freshman Colleen MacWilliams was just shy of winning 200 IM. She was second with a time of 2:08.79. MacWilliams was also runner-up in the 500 free. She swam the event in 5:07.70. Sophomore Kaiya Lawson was fifth in the 500 free with a time of 5:21.24. Junior Alyssa Cotter was right behind in sixth place, 3.19 seconds in back of Lawson. Junior Daria Wozniak was eighth in the 50 free with a time of 25.13 seconds. Cotter placed fourth in the 100 fly, completing the event in 1:00.19. The girls were third in the 200 free relay, finishing in 1:40.73. Wozniak, Lawson, Cotter and MacWilliams teamed up for the effort. The girls were also third in the 400 free relay. Lawson, MacWilliams, Courtney Nieve and Cotter swam together in 3:40.87. Nieve, Maili Simmons, Madeleine Moran and Wozniak made up the third-place finishers in the 200 medley relay. The Olympus teams made a nice improvement from last year when the boys Eastwood fourth graders “nailed” the song “Beep Beep” at the 60th birthday celebration. (Heather Lawplaced fifth, and the girls were fourth. l rence/City Journals)





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