The family food truck
How
A gluten-free tour
Taking a trip around the valley for special offerings Page 14
Take a culinary journey to Asia, Afghanistan and more in Midvale
By Amanda Hemmert | a.hemmert@mycityjournals.com
City offers a variety of eateries showcasing foods of the world.
The perfect way to experience all the delicious cultural dishes that different ethnicities bring to Midvale is to do a food tour. Here’s a self-guided tour that’s great for lunch or dinner.
Your first stop will start at 751 Fort Union Blvd. at Aria Palace. Aria Palace opened within the past year, taking over what was then known as Zeitoon Market and Cafe.
This restaurant initially offered just Persian food, but the new owner, Rahim, said “since Afghan and Iranian cultures share such deep roots, we decided to bring the best of both worlds together,” so they now offer a fusion of the two.
If you get the chance to sit in the traditional seating of Iran, called tak, it only adds
to the experience. Their beef koobideh with salad, rice and tomatoes is the perfect introduction to the flavors of these areas.
Next stop could be Noodle and Dumpling, 7640 State St. Noodle and Dumpling just opened their location in Midvale, taking over Mr. Feng’s Real Chinese Food. There, you can learn more about traditional Chinese dumplings and noodles by reading all the art and information on their beautifully decorated walls. They are most known for their xiao long bao, which are soup dumplings, and hand-pulled tomato egg noodles.
The last stop on the food tour is Tous les Jours, 25 Fort Union Blvd., for dessert. This cafe offers Korean-inspired European pastries. The Midvale location is the one of several Tous les Jours in Utah.
Taek Kee Kim, the owner of Tous les
Continued page 7
Ho Ho or Humdrum? Navigating Mental Health During
A koobideh plate, with veggies, koobideh and rice, from Aria Palace. (Amanda Hemmert/City Journals)
COMMON GROUND
Utah’s future belongs to the brave
Common Ground will be a column of rotating viewpoints that highlight specific feelings across the political spectrum, and it will always end with possible ways to come together.
Bravery is a Utah value. It’s right up there with toxic positivity and passive aggression. Many of us have brave ancestors who left their homes and walked hundreds of miles to the Salt Lake Valley, pulling a handcart full of kids who kept asking, “Are we there yet?” That takes courage.
In the face of religious persecution, the pioneers built communities, orchards, temples, schools and arts programs because they were not afraid to do hard things.
It’s time for that type of bravery again. We need to speak our hearts and our truths, and not be led by political partisanship. We need to vote for the people who stand for us, not profit from us.
It’s not just Democrats who believe federal leadership has been catastrophic. It’s not just Democrats who are disappointed in our state’s leadership. Look at the primary election where Republicans voted out three prominent legislators: that took courage. It took people voting their conscience, not just swallowing the party line.
MIDVALE TEAM
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Peri Kinder Common Ground
Bravery means standing for what’s right, even in the face of opposition. It means we choose communities over conflicts and the future over fear. Courage puts people first. It shows we care about people who want healthcare, food, housing, education and inclusion. Those aren’t elite desires. Those are human needs.
The people of Utah want to take back their power. We’re tired of seeing state leaders making shady deals, getting backroom payoffs and pushing legislation that benefits their personal bottom line. How many property developers do we need on Capitol Hill? Good grief!
Bravery means leading differently. Instead of voting along straight party lines (even if your family has been a one-party family for decades), what if we voted for the people we believe have the power to change the status quo?
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Real leaders are courageous; they lead with compassion and understand that empathy isn’t a dirty word. They don’t represent one party; they represent their constituents.
The people who showed up to protest ICE detention facilities or resource-draining data centers weren’t just Democrats. They were Republicans and independent voters who don’t want what these politicians are selling. We have Topaz in our backyard. What bigger reminder do we need that history cannot repeat itself here?
Bravery means we believe in each other. We’re not Democrats, Republicans, Libertarians, Reformists or Constitutionalists. We are Utahns. Our brand is kindness and optimism. We build communities, we serve the disadvantaged, we teach the uneducated and we offer open hearts to the stranger.
That’s who we are. That’s who we’ve always been.
Common Ground: No matter our political affiliation, we
need to become bridge builders. We need to reach out to neighbors and family members, even those who don’t agree with our political views.
Lawmakers need to build, not destroy. Create laws and messaging that resonate with people from every political background. This is a red state economically, but a blue state at heart. Just look at our programs built to help people, to assist someone’s journey as they get back on their feet. Utah has a worldwide reputation for service and volunteerism.
We should promote conversations that bring people together with respect and understanding. We should ensure people have the opportunity to express their views without censure or disdain. If our current leaders can’t do that, it’s time to make an abrupt change.
If the primary election taught us anything, it’s that Utahns want a voice. It takes courage to change course. It takes all of us to lead the way.
Lindsay Andreasen | lindsay.a@thecityjournals.com Rack locations are also available on our website.
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Back to School Tips
Back-to-School Health Boost: A Parent’s Guide to a Thriving School Year
AS SUMMER ENDS, the return of backpacks, homework, and early mornings signals a critical time for parents. Prioritizing health now can lay a strong foundation for a child’s successful, healthy, and happy school year.
“The back-to-school transition can be a shock to a child’s system,” explains Dr. Jared Lambert, a CommonSpirit family medicine physician in West Jordan. “They face new schedules, germs, and academic pressures. Proactive health measures are crucial to ease this adjustment and prevent illness or burnout.”
Here are key areas parents should focus on:
1. Reclaim Sleep Schedules, One Bedtime at a Time
Summer often brings later bedtimes. However, adequate sleep is vital for a child’s health and academic performance. “Lack of sleep affects concentration, mood, and immunity,” warns Dr. Natividad Rodriguez, a CommonSpirit family physician in Layton. “Start gradually adjusting bedtimes now, even by 15 minutes each night.” Aim for 9-12 hours of sleep for elementary students, fostering a calming routine with baths or reading.
2. Power Up with Nutritious Fuel
A well-balanced diet fuels both body and mind. “Focus on lean proteins, whole grains, fruits, and vegetables,” advises Dr. Trystan Blake, a CommonSpirit family physician in Salt Lake City. “A protein- and fiber-rich breakfast sustains them through morning lessons.” Involve children in packing healthy lunches and encourage consistent hydration with a reusable water bottle.
3. Build a Strong Immune Shield
Schools are germ hotbeds. Beyond regular handwashing, ensure your child’s vaccinations are current. “A pre-school physical is ideal for reviewing vaccination schedules and addressing health concerns,” notes Dr. Lambert. “Also, remind them about covering coughs and sneezes, and not sharing water bottles or food.” Sleep and nutrition also boost immunity.
4. Tend to Their Emotional Well-being
The start of school can bring excitement and anxiety. New teachers, classmates, and routines can be overwhelming. “It’s vi-
tal to check in about how they’re feeling,” emphasizes Dr. Rodriguez. “Create a safe space to discuss worries about friends or schoolwork. Reassure them that these feelings are normal and you’re there to support them.” Encourage open communication, validate emotions, and teach coping strategies like deep breathing.
5. Move Their Bodies, Boost Their Minds
Ensure children get at least 60 minutes of moderate-to-vigorous physical activity daily. “Physical activity impacts cognitive function and stress reduction,” Dr. Blake observes. “Active children are often more focused and resilient.” The back-to-school season doesn’t have to be a scramble. By addressing these health aspects proactively, you can equip your child for a year of learning, growth, and vibrant health. A little planning now leads to great success.
For more information or to find a provider visit mountain.commonspirit.org
Learn more about the services, care providers and mission-driven work of the Holy Cross hospitals and CommonSpirit Health at www. holycrossutah.org.
At CommonSpirit Health, we make the healing presence of God known in our world by improving the health of the people we serve, especially those who are vulnerable, while we advance social justice for all.
minutes count, count on our emergency care. Get to know us before you need us.
When you need emergency care fast, the closest emergency room is a smart thing to know. You never know the level of care you’ll need when an emergency happens and choosing the right ER can make all the difference. And a hospital ER comes with the confidence of additional services right on-site.
CommonSpirit Holy Cross Hospital – Salt Lake has been awarded Chest Pain Center Accreditation from the American College of Cardiology (ACC). Facilities that achieve accreditation meet or exceed an array of stringent criteria for evaluating, diagnosing and treating patients who may be experiencing a heart attack.
Find emergency care close to you at mountain.commonspirit.org.
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Lyf Country Kitchen: The family food truck
Terri Bullard, the co-owner of Lyf Country Kitchen, a Southern-inspired food truck, talks about the importance of family and community in running her business.
By Kristina Walker
Love your food, love your family, love your friends. That’s the motto written on the side of Lyf Country Kitchen, a Southern homestyle food truck run by Terri Bullard and her oldest son, Christopher Allinder.
The motto, which forms the acronym LYF, is rooted in the deep bond that Bullard, her four kids and grandchildren all share. She, her family and their community are the foundation of their food truck. When starting their business, they wanted to make sure that connection was at the front of it.
“If we are gonna have a new menu item, everybody’s at our house … and they’ll say ‘no, put more pepper,’ ‘change this,’ … that’s how we do everything with this food truck; it’s a family affair,” Bullard said.
Bullard grew up in Axle, Texas, and although she was surrounded by the tasty aroma of Southern cooking, running a food truck never crossed her mind.
Instead, Bullard got her doctorate from the University of New Mexico College of Pharmacy in 2000. Bullard worked as a pharmacist for 21 years in retail and hospital pharmacy, specializing in cancer treatment.
“I loved it. Most of the time. But after a while it just got to be corporate America, you know, do more with less, do more with less,” Bullard said.
During this time, Bullard struggled with a string of tragic deaths in her family, including her husband.
“Pretty soon I was trying to take care of three estates, and I was an oncology pharmacist, so I was taking care of cancer patients … and I just woke up, and thought, I just can’t do this anymore, this is too much for one person.”
Starting the food truck was a new beginning for Bullard and her family.
The idea emerged when Bullard’s friend came to her and suggested they retire and buy a food truck. Her friend had
always loved food, and Bullard agreed to manage it.
At the beginning, they called the truck Lyf Kitchen. However, Bullard and her friend soon realized they had two different visions.
Eventually, they parted ways, and Bullard contacted Allinder, who had been wanting to open a restaurant for years. Together they changed the name to Lyf Country Kitchen, an homage to the southern cooking of Bullard’s childhood and the traditions their family still holds today.
“Being raised in Texas, chicken fried steak is probably the most popular item in the state. So I knew what it was supposed to taste like, and it’s nothing like what you find in Utah,” Bullard said.
Their family’s connection and tradition are what make them different from other food trucks. Not only does every family member help out on the truck, but the majority of the items on the menu are foods you would find at Bullard’s family holidays.
Foods like the chicken fried steak, garlic green beans and beef bourguignon have been modified from Bullard’s family traditions but are still as delicious to serve.
“Everything in our truck comes from someone. Some experience that we’ve had, and we just pull it all together.”
At the start, Bullard knew little about running a food truck. They had no idea it would be so hard to find places to sell their food or even get the word out.
Marketing and branding were big challenges. At the beginning, Bullard wasn’t aware of how important building a brand and getting followers would be.
“Social media, and just staying true to our roots and trying every single day to bring fresh high-quality food, I think people really recognize that, and our business has been growing ever since,” Bullard said.
Lyf Country Kitchen has been serving southern favorites to Utah for three and a half years and is continuing to expand. According to Bullard, they are in talks about potentially opening a restaurant along with the food truck.
“I don’t like to use the word blessed, but I’m very thankful for everything that I have in my life, considering all the pain, and all the stress and everything that happened … I really think I’m living my best life right now,” Bullard said. l
Terri Bullard and two of her kids, Zackery and Christopher Allinder in front of Lyf Country Kitchen Food Truck at the Sandy Food Truck night on June 29. (Kristina Walker/City Journals)
Terri Bullard hands out food from Lyf Country Kitchen. (Kristina Walker/City Journals)
Jours, said that when the franchise opened, the previous owner believed “Midvale’s diverse and growing population, central location, and openness to new culinary experiences have made it a great fit for the brand” and that he “envisioned the bakery as a place where the local community could gather.”
They offer innovation not just in
pastries, but in beverages as well, with an award-winning barista on their drinks development team. To try out their beverages, an ube strawberry latte (caffeine free) highlights their unique approach to blending Western and Eastern flavors. Their milk cream bread is one of their signatures, as well as their yuzu pie.
One reason the owners of these establishments settled in Midvale is, as Rahim
from Aria Palace put it, our “wonderfully diverse community here.”
Both Rahim and Kim expressed surprise at how quickly everyone embraced the food from regions far from the United States. Kim
also talked about how sometimes new foods require education, and the educational art on the walls of Noodle and Dumpling attest that as much as running a restaurant is a business, it can also be an educational opportunity. l
Robison heads list of Canyons leadership shuffle
Homegrown Mindy Robison takes on assistant superintendent role as Canyons unveils administrative changes.
By Julie Slama j.slama@mycityjournals.com
WhenMindy Robison entered the education field, her mother, a former teacher, offered words of wisdom she has never forgotten: “Do not forget the people who make it so you can do your job every day.”
Nearly three decades later, that lesson still guides Robison as she becomes Canyons School District’s assistant superintendent.
“I still remember my mom’s advice,” she said, recalling contributions made from custodians to nutrition workers. “I appreciate their hard work and dedication to our students.”
Canyons Board of Education appointed Robison on April 21. She succeeds McKay Robinson, who earlier was named superintendent of Canyons’ 47 schools and programs.
Her post is among several leadership changes. Those administrators will greet students and families when classes resume this fall.
Robison’s appointment marks the latest chapter in a career rooted in Canyons District. She attended Oakdale Elementary, Albion Middle and Brighton High before starting
Other district-level promotions include Union Middle School Principal Angi Holden succeeding Robison as middle school performance director; Patti Larkin appointed as the District’s new Career and Technical Education director; Bryan Rudes serving as Canyons Technical Education Center principal; and Brooke Carn as Canyons Education Foundation development officer.
Principal appointments include Chip Watts, Butler Middle; Amanda Parker, Union Middle; Angela Wilkinson, Draper Park Middle; Barbra Winder, Sunrise Elementary; Corrie Barrett, Alta View Elementary; Scott Jameson, Draper Elementary; Ronnie Mulqueen, Park Lane Elementary; Justin Jeffrey, Silver Mesa Elementary; Aimee Wagner, Willow Springs Elementary; and Anne Hansen, Crescent Elementary. A Brookwood principal has yet to be named.
her 27-year career in public education. After earning her degrees from University of Utah and Brigham Young University and her administrative certification from Utah State University, she worked as a middle school math teacher, district math specialist, principal of Crescent Elementary and Midvale Middle, and most recently, as the District’s middle school performance director.
She earned recognition as the Utah Secondary Administrator of the Year in 2022 and
Utah Career and Technical Education Principal of the Year in 2021.
“This community has shaped who I am as a student, an educator and a leader. I genuinely love this District and I’m here to support our students, our staff and our families,” Robison said. “Kids always come first to me and I support the staff who make a difference. I’m a go-getter; I like to get things done, so I focus on people. I get to know them and what they need so I can find solutions.”
High school assistant principal positions include Dave Barrett, Alta High; Kalisi Uluave, Hillcrest High; Andrew Yawn, Corner Canyon High; Misty Jolley, Hillcrest High; Ari Tavo, Jordan High; Sara Little, Diamond Ridge High; Melissa Baker, Hillcrest High; and Matt Barila, Jordan High School.
Middle and elementary school assistant principal positions include Jared Tucker, Mount Jordan Middle; Sydney Stringham, Eastmont Middle; Taylor Hansen, Midvale Middle; and Amber Tuckett, East Sandy Elementary. l
New Sunrise Elementary Principal Barbra Winder, Canyons Middle School Performance Director Angi Holden and Canyons School District Assistant Superintendent Mindy Robison are seen pictured with Albion Middle Principal Eric Gardner this past May. (Julie Slama/City Journals)
The traditional seating of Iran, called tak, inside Aria Palace. (Amanda Hemmert/City Journals) Pastries on a self-serve tray from Tous les Jours. (Photo courtesy Caitlynn Hendricks)
Readers share their family favorites.
By Peri Kinder peri.k@thecityjournals.com
Written on yellowed 3x5 cards, typed on a Smith Corona or posted into a shared doc, family recipes have a way of enduring. It could be a grandmother’s meatloaf, a dad’s barbecue sauce or a great-aunt’s potato salad, but these dishes are handed down through generations, creating a feeling of legacy and connection.
Murray resident Paula Sageser has a recipe for dinner rolls, passed down from her grandmother and mother, that is a frequent request for family holiday gatherings. Her sister taught her how to make the rolls and she’s passed the knowledge on to her niece.
“Some of the steps require making judgment calls, like using enough flour to make a cake batter consistency before letting it rise, or adding enough flour for a biscuit dough texture,” she said. “Over the years, I’ve experimented with making the rolls a little bit healthier by substituting applesauce or bananas for the Crisco. They are a big hit, and I always make a double batch so people have leftovers to take home.”
For Lynda Smart Brown, her family favorite is a hot-batter, chocolate fudge cake recipe made in a pan that’s more than 75 years old. The cake is a birthday tradition that is now shared with a fourth generation of Brown’s family.
Brown’s mom started making the cake decades ago, from a recipe she got from a woman in Louisiana. The aluminum pan she
Well-loved recipes last for generations
baked the cake in has also been handed down and Brown said the pan will be the only thing her kids will fight over when she dies.
“I have never used a boxed cake mix. I only make cakes from scratch and it is usually this one,” Brown said. “I just make it from memory at this point, as we’ve been doing this for almost 65 years.”
Jennafer Martin’s parents both worked out of the home when she was growing up. Her mother loved to cook and bake but didn’t always have time to make things from scratch.
For special occasions, Martin’s mom made what she called “Goo Bars.”
“They were brownies with chocolate chips, nuts, mini marshmallows and raisins mixed in them,” Martin said. “They were aptly named because they were gooey deliciousness. We liked them even more than cake because they were unique and made
Readers’ Favorite Recipes
Paula Sageser’s Dinner Rolls
1 qt. sweet milk
1 c. Crisco (or 1/2 c. Crisco and substitute 1/2 c. unsweetened applesauce)
1 c. sugar
Bring milk, Crisco and sugar to a boil, stirring frequently to keep from scorching. Cool to lukewarm (about 30 minutes). When using applesauce, add it while the mixture is cooling.
Add two packets of dry active yeast
Add enough all-purpose flour to create a dough with cake-batter consistency. Cover with a cloth and let sit for two hours to rise.
Add 1-1/2 tsp. baking powder 1 TBSP. salt
Add flour until it has the consistency of biscuit dough. Generously flour a flat surface and knead in more flour until the dough is not too sticky to roll out and handle. Roll out what you want to bake at a time and refrigerate the rest until needed. Cut with a 3-inch biscuit cutter and place on a greased baking sheet or no-stick baking mat.
Bake at 400 degrees for 15-20 minutes, until golden brown on top. Watch the first batch and adjust time and temperature as needed. When doing a double batch, lower the temperature of later batches to 385 degrees.
1 box brownie mix
with love.”
Elif Ekin, owner of Salt Lake’s Khave Cafe, never had junk food in the house while she was growing up, but she could trade two of her mom’s chocolate chip cookies for pretzel sticks or Doritos.
The recipe originated from Ekin’s great-grandmother and was originally sugar cookies. Ekin’s grandmother added chocolate chips to the recipe, using big chunks of chocolate. Ekin’s mom, Janice Ekin, added her own variations as the favorite cookie continued to evolve.
The dough was so good, Ekin would often sneak bites when her mom wasn’t looking. Eventually, her mom started scooping a dollop of dough into a coffee cup for Ekin, to keep enough dough for cookies.
“I have kept up that tradition with all the
Jennafer’s Goo Bars
½ c. each: chocolate chips, raisins and mini marshmallows ½ c. nuts, optional
Prepare brownie mix as directed. Stir in additional ingredients and bake as directed. Enjoy!
Ekin’s Chocolate Chip Cookies
1 c. butter or margarine
2 c. sugar (all white or a mixture of white and brown)
2 eggs
1 tsp. vanilla
1 tsp. baking soda stirred into 1 c. plain yogurt and set aside
4 c. flour
1 12-oz. bag of chocolate chips
Cream butter and sugar; add eggs and vanilla. Add chocolate chips to the flour. Add flour and chips alternately with the yogurt mixture. Mix well. Drop on a greased cookie sheet. Bake at 350 degrees for about 12 minutes. Variations: Use raisins instead of chocolate chips. Use lemon yogurt instead of plain.
For Chocolate Chip Cookie cake: add 1/4 cup more yogurt and spread dough in a 9x12 inch pan, instead of dropping for cookies. Bake at 350 degrees for about 20 25 minutes.
kids and give them a big spoonful of batter in a coffee mug every time I make chocolate chip cookies,” she said. “Over the years, I’ve viewed the recipe as being flexible. [I’ll] use different yogurt flavors, such as lemon coconut yogurt, and add some dry coconut; use apple yogurt with added cinnamon and raisins instead of chocolate chips…I still have friends from elementary school who tell me they remember Mom’s chocolate chip cookies.” l
½ c. buttermilk
1/2 tsp. baking soda (will be added to buttermilk)
Blend 2 c. flour and 2 c. sugar
2 eggs, whipped
1 tsp. vanilla
2 cubes of butter
4 TBSP. cocoa
1 c. hot water
Mix the soda into the buttermilk. In a saucepan, melt butter and stir in cocoa. Add hot water and blend until smooth. Lower the heat and slowly mix in the flour and sugar mixture, using a beater to get it smooth. Add two eggs, mix well. Add the buttermilk and soda mixture. Blend in smoothly. Beat with a beater for a short time, only until folded in.
Pour into a cake pan that has been buttered and floured. Bake at 350 degrees for 25-30 minutes or until done.
Chocolate Frosting
4 TBSP. cocoa
1 stick butter
1 tsp. vanilla
3 c. powdered sugar
¼ cup milk or buttermilk
Melt butter and cocoa together in the saucepan. Add the milk and vanilla. Slowly add the powdered sugar until well blended and beat with a beater until the batter is glossy.
Quickly frost the cake, which can still be warm. The fudge-like frosting will set up fast.
Sprinkle with walnuts, if desired.
Lynda Smart Brown’s daughter, Laura, and granddaughter, Lucy, enjoy the family’s favorite chocolate cake, baked in an aluminum pan that’s become an heirloom. (Photo courtesy of Lynda Brown)
Paula Sageser’s family roll recipe has been passed down through generations. (Photo courtesy of Paula Sageser)
Elif Ekin’s mom would give her a big scoop of cookie dough so she could use the rest of the batter for cookies. (Photo courtesy of Elif Ekin)
Lynda Brown’s Chocolate Cake
Move!
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MIDVALE CITY DIRECTORY
City Hall
801-567-7200
Finance/Utilities 801-567-7200
Court 801-567-7265
City Attorney’s O ce 801-567-7250
City Recorder/Human Resources 801-567-7228
Community Development 801-567-7211
Public Works 801-567-7235
Ace Disposal/Recycling 801-363-9995
Midvale Historical Museum 801-567-7285
Midvale Senior Center ....................... 385-468-3350
SL County Animal Services .............. 385-468-7387
Communications ................................. 801-567-7230
MIDVALE CITY ELECTED OFFICIALS
Mayor - Dustin Gettel
Email: Dgettel@midvaleut.gov
CITY COUNCIL
District 1 - Bonnie Billings
Email: Bbillings@midvaleut.gov
District 2 - Paul Glover
Email: Pglover@midvaleut.gov
District 3 - Heidi Robinson
Email: Hrobinson@midvaleut.gov
District 4 - Bryant Brown
Email: Bbrown@midvaleut.gov
District 5 - Denece Mikolash
Email: Dmikolash@midvaleut.gov
WHO TO CALL FOR…
Water Bills ............................................... 801-567-7200
Ordering A New Trash Can 801-567-7202
Permits 801-567-7214
Court ........................................................ 801-567-7265
Paying For Tra c School 801-567-7202
Business Licensing 801-567-7213
Cemetery ................................................ 801-567-7235
Planning and Zoning 801-567-7238
Code Enforcement 801-567-7208
Building Inspections........................... 801-567-7214
Graffiti 385-468-9769
PUBLIC SAFETY & EMERGENCY CONTACTS
EMERGENCY 911
Police Dispatch ..................................... 801-840-4000
Fire Dispatch ......................................... 801-940-4000
Uni ed Police Department
> Midvale Precinct 385-468-9350
Public Works 801-567-7235
Rocky Mountain Power 877-508-5088
In The Middle of Everything
City Hall – 7505 South Holden Street • Midvale, UT 84047
Midvale Monthly with Mayor Gettel
Remembering Marilyn Stokes During Harvest Days
This year’s Harvest Days will feel di erent without Marilyn Stokes on Fern Drive, and I wanted to take a moment to remember her.
Marilyn lived in Midvale her entire life. She wasn’t just a long-time resident, she was a living historian of our city, carrying stories and details about Midvale going all the way back to the 1950s. Talking with her felt like ipping through a city archive, rich with stories, names, and moments that deserved to be remembered.
Long-term residents like Marilyn are a gift to a growing city like ours. They hold the institutional memory that no record or database can replace, and they bridge the gap between our newer neighbors and the folks who have been here for generations. Marilyn did that better than almost anyone I’ve known. Around Fern Drive, I called her the real mayor, and it t. When something needed xing, a pothole, a streetlight, or an errant mattress discarded on Allen Street, Marilyn was on the phone, and she was remarkably e ective. She advocated for her neighbors and for Midvale with persistence that got things done.
One of my favorite memories of Mar-
ilyn has nothing to do with city business at all. She was the only person I’ve ever met who once had internet access and decided to get rid of it because she simply didn’t nd it useful. That was Marilyn: she knew exactly what she wanted out of life and didn’t need convincing otherwise. I loved walking through the neighborhood and nding her outside tending to her lawn and garden, both of which were always beautiful and impeccably maintained. If she waved me up onto the porch, I knew my afternoon plans were settled. Those conversations ran two hours minimum, and they were always the highlight of my day.
Sadly, Marilyn passed away in January at age 80, at home in Midvale after a brief battle with leukemia. Fittingly, she left this world the same way she lived in it: on her own terms and in the place she loved most.
Marilyn Stokes re ected everything that makes Midvale special, the kind of neighbor, historian, and advocate who reminds us of what real community looks like. Her impact on this city will outlast her, and we will carry her memory forward, one Harvest Days celebration at a time. Her Harvest Days block party won’t be the same without her, and honestly, neither will Fern Drive. I will miss her dearly.
In The Middle of Everything
e Ultimate Guide to Midvale Street Sweeping
Brushes spinning, water spraying, vacuum humming: street sweepers are fun in action. But they do more than just make the sides of our roads look squeaky clean. It only takes a few minutes for our street sweeper to do its job along your gutter, but it keeps our water sources clean, helps keep our air clear, and our roads safe. Midvale City gets a lot of questions each year about our street sweeper. Here are your most commonly asked questions all in one place.
How often do you clean the streets?
We have divided Midvale into four sections, North, South, East, and West. Each section is swept at least three times a year during good weather, though we’ll sneak in another round in the winter if we can!
Some places that have a lot of tra c, like Bingham Junction Park, City Park, Howe Cove, Adams Street Park and Main Street get cleaned more often, especially during special events.
What happens if there are cars on the street when the sweeper comes through?
If there is a car in front of your home when our street sweeper comes by, then we won’t be able to fully clean the street and gutter. We have over 160 miles of curb to clean three to four times a year, so we only have one chance to make it down your street each time. You can help by parking in your driveway or garage to keep streets clear for our sweeper truck.
What if I see a dirty street? Can I help?
Sometimes we notice dirty streets more than clean ones, so you might not notice how clean your street is until it’s time for us to come around again!
If you see a big mess that can’t wait for the next round, please contact Public Works!
• Online: Use the “Report a Problem” button on Midvale.Utah.gov/Report
• Call us: 801-567-7235, Mon–Thu 6:30 a.m. – 5:00 p.m.
• Be ready with your area address and details of the problem. We will check our schedules and let you know when we’re coming around.
We might not be able to come clean right away, but we can discuss options! You can also keep the street clean in front of your home by cleaning out large pieces of garbage, leaves, and branches.
When will the street sweeper come to my street?
Haven’t seen us? We work during normal work hours, Mon–Thu before 5:00 p.m., so you might not see us come by!
We keep track of where our street sweepers have been and where they need to go next. We have detailed maps and schedules. We also keep track of all our resident reports.
If there has been a major storm that has caused a lot of damage, or we have a special event, we will adjust our schedule to include extra cleanings. If you have any questions about when we’ve been by, or when we are coming next, please contact us!
Did you know street sweeping prevents ooding?
We have over 1,200 openings to our storm drain pipes. If our gutters are dirty, that means there are 1,200 opportunities for clogged pipes. A clogged storm drain means a ooded street during a storm or winter thaw. Not only that, no one wants to drive or live on dirty streets!
Construction Cones: A Surprising Sign of Good ings Ahead
Construction cones mean upgrades! Yes, construction can slow tra c down for a while, but it means there is something better on its way. Here’s what you need to know about Midvale City, what we’re in charge of, and what’s in it for you.
• We have Master Plans for water pipes, sewer lines, storm drains, roads and sidewalks. We schedule when to care for each of these things so they last longer and try to take care of them at the same time. For example, if we need to replace a road, we’re going to replace old water pipes and sewer lines at the same time.
• Not all construction is done by Midvale City. Internet and power companies, and UDOT have their own schedules. We will do construction projects at the same time when we can, but that’s not always possible.
• Did you know that we can save millions of dollars by putting slurry seals on our roads? By spraying a special chemical on our road tops, we can extend the life of our roads by 15 years!
• We hear every call and concern that comes in about the roads, sidewalks, drains, you name it. If we aren’t able to make repairs right away, we keep the note in our records. “Concerns are not always addressed immediately because it bumps against funding, but it is put into the plan,” Branden Anderson, Midvale’s City Engineer said.
• We have 205 miles of water, sewer and storm drain pipes under our streets. That’s the same distance from Midvale to Cedar City on I-15! We need to take good care of these pipes to make sure you have clean water and a clear sewer every day.
Construction slows down tra c and pushes us all o our driving routes and can be frustrating. But without repairs and updates, we risk bigger and more expensive problems. The City engineers, elected o cials and contractors make decisions together with the local businesses and public. We want closures to cause as little pain as possible.
Construction frustration is real. Construction also brings better roads and services. As always, Midvale City is ready to answer your questions about construction projects. Just call us, 801-567-7200, Mon-Thu, 8:00 a.m. to 6:00 p.m.
AUGUST 2026 CITY NEWSLETTER
MIDVALE. UTAH. GOV
Sherrie Reynolds Makes City Hall a Better Place
When you walk into City Hall, you see a touch of Sherrie Reynolds (pictured below) before you see her. From top to bottom, there are decorations for each season, Valentine’s to Christmas. She decorates on her own time and on her own dime.
On the second oor, Reynolds is the rst person you will see. Her title is Administrative Assistant, but that name barely covers everything she does in a day.
Everyone at Midvale City wears several hats of responsibility, but none so many as Reynolds.
“Whenever a department is down, they always go to her for help,” Laura Magness, Midvale’s Communication Director said. “She knows what every department does.”
Reynolds does a little bit of everything, and does it well. She has been a dental assistant, worked in sales, construction management, and jail admission; she has seen and done it all. She is perfectly suited to help anyone and everyone at City Hall.
She’s the rst one on the phone when you call Midvale City
Administration, and most likely the one who will answer your questions. “She’s really good at answering questions so people don’t get transferred,” Magness said. She is the one who will ll your GRAMA requests and make appointments with city sta . She pays the bills, tracks football scholarships, delivers mail, and volunteers for city events.
A City Hall that works well together is one that works well for the public. Reynolds is also busy building connections between the employees in the o ce. “She helps with that energy, and creates that camaraderie,” Magness said.
Coworkers describe her as the Mom who shows up for them when they’ve forgotten their lunch, sends birthday cards and shows up after hours when someone needs extra help.
“Sherrie is one of the most kind individuals I know,” Rori L. Andreason, Human Resource Director/City Recorder, said. “She and her family and friend made my wedding so special and it wouldn’t have been the same without their help! I honestly
could go on for hours about all of the kind things she has done.”
This is a common sentiment around the o ce. “She’s taken in so many people. And she is very much about her own family,” Magness said.
“I have a daughter and a son and three grandkids,” Reynolds said. She travels to see all their volleyball, baseball, rugby and soccer games.
As the gatekeeper of Midvale City Hall, her goal is to “make people happy,” she said. “People at City Hall have big hearts. We try to nd solutions.” If you call Reynolds and she doesn’t have an answer for you, she will nd it.
Reynolds cannot be summed up in a title, only in the way she shows up for people, for the City and for residents. City Hall depends on people like Reynolds to run smoothly, one phone call at a time.
Next time you are on Midvale Main Street stop by City Hall to take a photo with Sherrie’s festive tree!
A food tour of Utah’s dedicated gluten-free establishments
In the Salt Lake Valley alone, over a dozen gf businesses can be found.
By Anna Nielsen a.nielsen@mycityjournals.com
There’s no need to make a pilgrimage to Denver, Portland or Europe to find gluten-free (gf) eateries these days. Utah’s gf scene is growing. Whether you have celiac disease, gluten sensitivity or are just interested in trying some good food that happens to be gf, options abound.
Omar’s, formerly Rawtopia, sits near the mouth of Millcreek Canyon at 3961 Wasatch Blvd. The establishment boasts a unique drink selection, including spicy hemp-milk chai, and incredibly creamy dishes (despite being dairyfree), like a sunflower and almond hummus. The made-from-scratch menu caught the attention of Martha Stewart a few years back.
Everything offered is fully gf, dairy-free (df), seed-oil-free, organic and locally sourced where possible, with plenty of raw and vegan options, but the variety goes far beyond the typical salads and bowls. An extensive menu features flavor-packed chili cheese fries; coconut curry rice; berry cheesecake (coconut cashew cheese, that is); mango key lime pie and more. Portions of the high-fiber foods are filling and you’ll leave satiated, but not overstuffed.
If you seek out the sugary stuff, though, the bakeries on the list are your best bet.
Mrs. Hewitt’s Bakery often sells out of their more popular items (especially eclairs). Go early to get your hands on some! Founded by husband-and-wife duo Kimberly and Doug Hewitt in 2016 after his celiac diagnosis, the gf baking company has products (of which many are also vegan) in over 500 stores in Utah and ships to the East Coast, too.
Inside the Paris-inspired café, musettedriven melodies play, transporting you out of industrial surroundings in West Valley (3703 Parkway Blvd.). A fantastically French menu ranges from various crepes to tarts, eclairs and artisan breads. American indulgences aplenty appear on the menu, as well: giant cookies; hoagies, French dip, and grilled cheese sandwiches; cupcakes; brownies; and dinner rolls.
Good Food Gluten Free Bakery also sells out early and is tucked away in an
Berry coconut cashew cheesecake and key lime mango pie at Omar’s in Millcreek. (Anna Nielsen/City Journals)
industrial area, the Granary District, at 423 W. 800 South, Suite A113. Entering, you are faced with impossible decisions filling the displays. A revolving selection always includes yummy loaves of sweet bread in flavors like lemon, zucchini, poppyseed and pumpkin; and various scones; sometimes featuring doughnuts, frosted animal cookies or cinnamon rolls. There is no seating, so perhaps plan to enjoy your purchases on a walk around town or a picnic.
Across Salt Lake, Avenue Bakery on Fourth (376 E. 4th Ave.) has a range of gf breads, muffin tops, gourmet cupcakes and cinnamon rolls, along with rotating daily fresh pastries, hoagies, grab and go meals and local kombucha. There’s a satellite location of the original Avenue Bakery in American Fork (which is not a dedicated gf facility, but offers some gf items), and their goods are all prepared at the original American Fork bakery, “in a separate kitchen using separate tools and equipment to prevent cross-contamination,” says staff. The SLC shop opened in 2024, combining the gf versions of sweets that the first Avenue Bakery became known for with an existing gift shop called Avenues on Fourth.
At 432 S. 900 East, Raw Eddy’s headquarters, a.k.a. the Dopamine Space, has a vibrantly pink and orange interior and smells like fresh cookies. In addition to being vegan, gf, plant-based and soy-free (and supposedly made by the light of a disco ball), these snack cookies are distinguished by their atypical shape, like big gumdrops, and by being stuffed with superfood ingredients like ashwagandha. Raw Eddy’s high-protein snacks are available at their storefront, markets, online, and in 40-plus stores around Utah.
Contento Café on 2280 S. West Temple has been hard to get a seat at this year, so make a reservation before you build any weekend brunch plans around it. A modern gf, seed-oil free Mexican restaurant with authentic classics like chilaquiles, tacos, nachos, tostadas, mole, churros, flan and large gf breakfast burritos served all day,
Peanut butter cookie, brownie and cupcake from Mrs. Hewitt’s in WVC. (Anna Nielsen/ City Journals)
this trendy spot is usually bustling.
Ten minutes down the street on 47 W. Fireclay Ave. in Murray, Fueled Coffee is an unexpected, newly-opened find. The specialty coffee roasters started as a coffee cart and grew over the last decade until finding its brick-andmortar home this year. Now with a second location coming to Syracuse, husband-and-wife co-owners Moriah and Austin Best share their journey online, including Moriah’s diagnoses of celiac and lupus, which inspired her to “create a space dedicated to those with allergies.” The rotating variety of baked goods might include lemon cake, banana chip muffins, mini-doughnuts, ultra-chocolatey brownies and sweet and savory toasts on any given day.
Zest Kitchen & Bar, both vegan and gf, is a true downtown option at 275 S. 200 West. Breakfast choices like fluffy French toast and pancakes stand out here. The organic menu spans global cultural cuisines with smash burgers, grilled “cheeses,” Philly “cheese” tofu, breakfast pizza, shakshuka, Reuben sandwiches and pastas.
Also downtown, coffee shop and café Hallowed Grounds, 370 S. 300 East, has a more limited menu for dining. Still, their sandwiches shine. Stop in for a “brekky sandy,” which is toast topped with avocado, feta, fried egg, balsamic drizzle and red onion; or one covered in Norwegian smoked salmon, capers and cream cheese. Enjoy a dog-friendly third space with light streaming through the revamped interior of Church and State, stained glass windows towering above while you wait. Other toasts, desserts like alfajores (South American sandwich cookies), and sometimes a gooey cosmic brownie are available, too.
Topping off the list are shops like Good Grains Gluten Free Bakery, which may be located in Heber, but graces the Downtown Farmers Market as a booth sometimes. Fellow vendor, Sauced Up Salsa, is also fully gf. At different markets/events around the state, Sweet Crumbs and other cottage bakeries can be found, many fulfilling weekly orders and finding customers through the Gluten Free Utah Facebook group.
Outside of the Salt Lake Valley, dedicated gf places appear everywhere: Sweet Cake in Ogden; The Breakfast Truck in Logan; cottage bakery The Vanilla Bird in Brigham City; Mountain Wellness Kitchen in Heber; Luna’s Kitchen in Park City; The Happy Chick (food truck) in Northern Utah: Hearty Beet café, HB Beverage Co., Go Go GF Farm Stand, and Find Your Fit Bakery in St. George; Locals, Chicken Boy, Ambrosial Bakery and Konala in Provo; and Bismarck Donut in Orem. Events like Gluten Free Food Truck Nights and gf markets also serve the gf community. You can order online directly from further fully gf local bakeries like Good Hope in Springville, or pick up their cookies and df brownies at Quench It! locations throughout Utah. Mom’s Place, based in Spanish Fork, carries gluten-free mixes for breads, desserts, and meals online, and distributes to stores in-state and across the country. There are plenty more local gf companies to uncover each year at the Gluten Free World Expo in Sandy, like Grandpa’s Kitchen, Hugz Snacks, Lakanto, Clean Monday Meals, Nasty Snax, Keto Chow, Gusto Brazil and others.
Honorable mentions (restaurants that are not entirely dedicated, but have a majority gf menu): Arempas, SpudToddos and Dairy Keen. To find even more gf spots worldwide, apps like Find Me GF, Atly and Gluten Advisor come in handy. l
Raw Eddy’s gumdrop-shaped fudge brownie bites are sold at the Wheeler Farm Farmers Market, Downtown Farmers Market, and their downtown headquarters. (Photo Raw Eddy’s)
A plate of Contento’s chilaquiles in SSL. (Anna Nielsen/City Journals)
A thick stack of French toast topped with berries at Zest downtown. (Anna Nielsen/City Journals)
•
Larkin Mortuary’s dedication to the Utah community is deeply rooted in its history and family values. For over 140 years, spanning seven generations, the Larkin family has proudly served Utah families in their time of need. This commitment extends beyond providing funeral services; Larkin Mortuary actively engages with the community by hosting events and giving back through various service initiatives such as the annual Memorial Day Program, golf tournament, Trunk or Treat and Live Nativity.
The goal of daycare should not simply be exhaustion, it should be balanced socialization, education, exercise, safety, and fun.
Salt Lake City Walk
September 5, 2026
Veterans Memorial Park West Jordan, UT
Check In: 9:00 AM
Event Start: 9:30 AM
afspwalks.donordrive.com/SLC
What Should You Look for in a Dog Daycare?
EDUCATION
MATTERS
When choosing a dog daycare, it’s important to look for more than just a place for your pup to play. You want an environment that prioritizes education, safety, socialization, and exercise.
When many people think about dog daycare, they picture dogs simply running around and playing all day. While play is certainly part of the experience, quality daycare environments should also provide opportunities for dogs to learn healthy social skills and positive play behaviors
Just like people, dogs communicate through body language. In a structured daycare environment, dogs should be encouraged when displaying polite, healthy play behaviors and gently redirected when interactions become too rough, overstimulating, or impolite. Over time, this helps dogs build better social confidence and safer play habits with other dogs.
A good daycare environment also allows dogs the freedom to simply “be dogs.” Barking, playing, wrestling appropriately, exploring, and interacting with their BFFFs (Best Furry Friends Forever) are all natural and important parts of healthy socialization. Dogs thrive when they have safe opportunities to interact, burn energy, and engage their minds in positive ways.
In addition to social play, many daycare environments incorporate enrichment activities throughout the day. These may include
scent-based activities, simple problem-solving exercises, bubbles, splash pads, agility items, or other experiences designed to provide mental stimulation and variety. However, it is equally important that dogs are not constantly overstimulated. Dogs also benefit from time to use their own imagination, create their own games, and naturally interact with their environment and friends. Utah
IF YOU’RE LOOKING FOR A STRUCTURED ENVIRONMENT where your dog can socialize, learn positive play behaviors, and make some BFFFs of their own, schedule a Meet & Greet today to see if daycare may be a good fit for your pup. Learn more at: www.dogtopia.com/location-finder
The secret ingredient is storytelling: Inside porch pop-ups
Meet the local bakers who are trading storefronts for front porches, proving that the secret ingredient to a successful business is a story worth sharing.
By Robyn Heninger r.heninger@mycityjournals.com
Hungry? Home bakers have got you covered. From freshly baked sourdough bread to delicious cookies, these popups offer a variety to satisfy your sweet tooth. Operated right from the baker’s front porch, these aren’t just businesses; these are passions baked into delicacies for all of us to taste.
Alisha Haight-Kunkel opened her sourdough pop-up, Berneda’s Cottage, in April 2025, named after her grandmother Berneda. Haight-Kunkel sells some of the best sourdough in the area, the bread being light and fluffy, but her story is what makes this business so special. But beyond the light, airy loaves and the popularity of her pop-up, the true secret ingredient behind Berneda’s Cottage is Haight-Kunkel’s deep-rooted connection to her grandmother’s legacy.
“I’ve always loved to bake, and when I first got into sourdough, I named my sourdough starter after her [grandmother, Berneda]. When I was trying to come up with a name for the bakery, I thought it was fitting to name it after her.”
For Haight-Kunkel, honoring her grandmother was a natural choice, as the kitchen was where she first learned to bake under her guidance. “I had two amazing grandmas, and baking with them are my earliest memories.” The setting has since shifted to her own kitchen, where she shares her love for baking with her community.
“I started in April 2025; I had little sourdough bunnies for my soft launch, and everyone kind of showed up for me.” Despite her passion, baking wasn’t something she originally saw herself doing. Haight-Kunkel is a mother to three girls: 22, 6 and 4. “When I was pregnant with my 6-year-old, I was a stay-at-home mom,” Haight-Kunkel said. “And then I became a little stir crazy. So I was baking all the time.”
What had started as a creative outlet began to evolve into something more. “At first it was a little side hobby, and now it’s become a business,” she said.
One of the most unexpected things for Haight-Kunkel was how the community showed support for her business and how it allowed her to make connections she otherwise wouldn’t have.
“My husband and I have always been more introverted, and I didn’t realize the rewards of getting to know my community,” Haight-Kunkel said. “I have friends that I’ve met through this sourdough.”
Running a porch pickup model requires a lot of trust, but the people of Herriman have proven reliable. “Getting to know our community, it puts my faith back in the honor system,” Haight-Kunkel said. “I’ve done this for a year now. I’ve only had one theft.”
She has actually been overwhelmed by the generosity of her neighbors. “People are so honest,” she said. “I had a donation drive back in November, and the turnout was just amazing.”
What started as a simple skill learned from her grandmother has blossomed from quiet moments in her own kitchen into a vibrant community endeavor. When reflecting on how much her life has changed since opening Berneda’s Cottage, she admits that this journey has taken her by surprise. “I never thought that this was my path,” she said. “It’s not the path I would have imagined for myself, but I’m so glad I’m on it.”
Haight-Kunkel isn’t the only one bringing fresh, handmade goods to the neighborhood. Just a few blocks away, another baker is finding success by offering professional-grade treats right from their own front porch.
Ridic Wells has been cooking for over a decade now and runs a pop-up bakery called Ridiculously Delicious. “I started, not really expecting anything, and then I kind of gained a cult following over the course of a month,” Wells said.
Wells didn’t see himself pursuing a culinary career, and his path to culinary school was unconventional. After serving in the National Guard for six years, his life took a sudden, cinematic turn during a road trip. He had fallen asleep in the back of a truck leaving Illinois, only to wake up at a college in Louisiana. At that moment, he decided this was where he needed to be; three months later, he packed his bags and moved down south to attend culinary school.
Wells already held an associate degree in nutrition and dietetics. It’s a funny twist of fate: he ended up in the food industry despite—or perhaps because of—a childhood steeped in food philosophy. “My mom was a dietitian, so everything was always, ‘make it fresh, make it healthy,’” Wells laughs. “So now, I’m doing the exact opposite.”
The pop-up’s success was unexpected, as Wells originally launched it only to advertise his professional cooking services. However, thanks to positive word of mouth and
public demand, it quickly evolved into a destination of its own.
To keep the community involved, Wells has set up a suggestion box where customers can request fun and unique treats. “Sometimes as a chef, you get stuck making the same things that you’re good at.” Each week he draws two to three cards from the box and makes them for his next pop-up. “It keeps it fun.” This suggestion box has led to creative creations such as a fun Funfetti sourdough he made recently.
“Food’s one of the few things we have left that brings us together,” Wells said.
Rather than sticking to a fixed menu, Wells lets the neighborhood’s cravings dictate what he bakes next. He is already hard at work on his next round of projects to satisfy local demands, including developing a specialized gluten-free sourdough bread. Because of the community engagement, his pop-up has evolved from a simple advertising stunt into a true community destination.
Food will always be a constant in our lives. Food tells stories, whether that story is a grandmother teaching her granddaughter to bake or a man falling asleep in a truck just to wake up to his next steps in life; these stories are what bring people together. People like Haight-Kunkel and Wells and their businesses are what make up the heart of our community. l
Ridiculously Delicious pop-up located in Herriman City. (Photo courtesy Ridic Wells)
From one breakfast cafe to a Utah restaurant empire
What started as an East Coast-style cafe has become a 10-restaurant operation serving thousands.
By Peri Kinder peri.k@thecityjournals.com
Paul Willey has become something of a restaurant magnate in Utah. He and his siblings are celebrating the 15th anniversary of Penny Ann’s Cafe, but he owns 10 restaurants across three brands in Salt Lake and Davis County, employing more than 300 people.
The original Penny Ann’s opened its downtown Salt Lake City cafe in 2011 and the family has added four additional locations since then. Willey is CEO; his brother Warren Willey serves as head chef; his sister Cindy Pulley is the service manager and Penny Ann (the restaurant’s namesake) is in charge of customer relations, which includes greeting guests and chatting with regulars.
Penny Ann’s started after the family migrated from Upstate New York. They wanted to bring an East Coast diner to Utah, complete with burrito-style omelets, a breakfast counter and a welcoming atmosphere.
“You just come in, have a seat whether it’s at the counter, in a booth, or at a table, and enjoy some homemade comfort food,” Willey said. “People in Utah appreciate the value.”
Best Breakfast in Utah for 11 years in a row.
“We’re a Utah chain. We’re proud to be this Utah story, coming in as transplants and being embraced by the Utah community,” he said. “It’s kind of amazing.”
In the summer of 2019, Willey participated in the Goldman Sachs 10,000 Small Business Program. As part of the curriculum, he developed a growth plan for Penny Ann’s, but it got him thinking about other opportunities to branch out.
He soon became a partner in Mr. Charlie’s Chicken restaurants and in October 2022, he learned the owners of Moochie’s Cheesesteaks, Don MacDonald and Joanna Rendi, were looking to retire. They wanted to sell their business to another East Coast family. Willey was all in, calling it “a natural fit.”
“The regional manager with Moochie’s stayed on with us. He’s been with the company now for almost 15 years. That’s a testament to the culture that Joanna and Don built at Moochie’s. We wanted to keep that same culture,” Willey said.
restaurant locations: Five Penny Anne Cafes, three Moochie’s Cheesesteaks and two Mr. Charlie’s Chicken restaurants. Willey will add to those numbers when Moochie’s and Mr. Charlie’s open at the Salt Lake International Airport this fall.
“We’re always a work in progress. We’re always striving to improve. I always take reviews personally,” he said. “I always scour our Google reviews, but I always appreciate it when guests reach out directly to give us feedback.”
Willey said although the business has grown to include new restaurants, the company’s values are the same across all brands. Service, teamwork, respect, integrity and passion are what keep him and his family serving thousands of customers each year, working to create the best service and food options for people in Utah.
Along with their flagship hot cakes, Penny Ann’s menu includes items like banana bread French toast and strawberry chocolate Dubai hot cakes. The diner has earned Best of Utah and Best of State awards, including
He’s kept most things the same, but updated some menu items, including the addition of fresh mozzarella to the roast beef or Italian deli sandwiches. He also added the Utah Philly, a local take on a classic burger that stays true to the Moochie’s brand.
The family created a management company called PAC Foods to oversee the 10
“My philosophy with managing restaurants is that it’s about the people,” Willey said. “If you take care of your core management team, they will take care of your guests. We want to make sure that we’re listening to our team and getting feedback from them on how we can improve and how we can be better. We are never resting on our laurels.”
For location and menu information, visit pennyannscafe.com, mrcharlies.com and moochiescheesesteak.com. l
What do you want to know about the Great Salt Lake?
Newsrooms across Utah, including the City Journals, will use the survey results to bolster their reporting about
water in Utah
Story by Heather May | Great Salt Lake Collaborative
Utah leaders have set a goal to raise the Great Salt Lake by seven feet to 4,198 feet above sea level by the time Utah hosts the 2034 Winter Olympics.
It will be a monumental task to save and dedicate the additional 800,000 acre feet of water needed
each year — that’s twice the amount of water used in homes and on yards in the Great Salt Lake Basin — especially with this year’s record-low snowpack and extreme drought.
Utah newsrooms who have banded together to cover the lake as the Great Salt Lake Collaborative will
cover all of the developments by politicians, philanthropists, residents, businesses, farmers and industries.
Take this quick eight-question survey so we can report on what matters to you. We want to know what questions you have, your hopes and fears and how the lake affects you.
Questions? Contact me at info@ greatsaltlakenews.org.
This article is published through the Great Salt Lake Collaborative with funding from Love the Lake, an initiative of the nonprofit Great Salt Lake Alliance. Editorial decisions are made independently by the Collaborative and partner newsrooms.
Photos courtesy The Salt Lake Tribune
Cindy Pulley, holding the strawberry chocolate Dubai hot cakes, is Penny Ann’s service manager and the face of the restaurant on social media. (Photo courtesy of Paul Willey)
The
Foundation invited supporters to a fundraising at Topgolf to “take a swing at epilepsy.”
By Anna Nielsen a.nielsen@mycityjournals.com
O
ne in 10 people will have a seizure in their lifetime, and one in 26 will be diagnosed with epilepsy. The Epilepsy Foundation (EF) is a nonprofit organization that many people discover after receiving a diagnosis. With their mission to “improve the lives of people affected by epilepsy through education, advocacy, research and connection,” EF wants to ensure “no one faces epilepsy alone,” making that their vision, for those who experience seizures themselves, as well as for their family, friends, classmates and community members.
Executive Director of the Foundation’s Utah chapter, Jessica Veach, says “Epilepsy can be really isolating, for the person and for their whole family, so our work is about replacing that isolation with support, answers and community.”
The Foundation works toward their mission through interventions like free Seizure First Aid (SFA) trainings that tailor knowledge toward different demographics. In addition to trainings for the general population, EF offers trainings specific to teachers/school
professionals, nurses and law enforcement. SFA trainings are available through virtual on-demand and live training formats at epilepsy.com. Anyone can take the hour-long training, and come away with potentially life-saving knowledge and a two-year SFA certification.
Along with trainings, EF offers virtual support groups for those with epilepsy and their families, including siblings and caregivers; educational events where attendees can hear directly from medical professionals; and the annual Camp Discover.
Camp Discover is a free day camp for children ages 9-17 with epilepsy, and their siblings, to enjoy accessibly tailored activities like archery, climbing walls, biking, arts and crafts, sports and more at the National Ability Center in Park City. At camp each year, conversations can be heard among the kids about how the experience makes them feel less alone as they spend time among peers who can relate to things like taking a daily seizure medication. One little boy shared his thoughts with volunteers last year: “This is turning out to be the best day ever!”
The camp is something staff point to as one of their favorite parts of the job, and donors cite it as a primary reason for giving.
The Epilepsy Foundation Utah (EFUT) also regularly holds all-ages outings and fundraisers to bring together those in the epilepsy community, like their June 27 evening at
Topgolf in Midvale. There, board members, employees and supporters of the Foundation gathered, raising money to fund the local programs that serve over 30,000 individuals in Utah with epilepsy.
Jenna Dalton of fellow nonprofit Young Adults with Epilepsy, one of EF’s regular community partners, shared at the Topgolf event that “being a part of events like this is important to me because of the sense of community. Uplifting each other within this space is really meaningful.”
Board member Debbie Sheppe addressed the guests there and thanked them, noting that “the Epilepsy Foundation works really hard every day to help people affected by epilepsy, and one of our ways of doing that is through these events. We have a lot of people working tirelessly in so many ways to support those with epilepsy and we endlessly appreciate everyone who supports us in doing that.”
Among those Sheppe expressed gratitude for was founder of the local chapter, Margo Thurman. Thurman said part of her reason for founding the organization that eventually became the Epilepsy Foundation of Utah was that “there are a lot of things people don’t realize about epilepsy, like that even among those with this diagnosis, there are so many different types, and ways it can present. Each case is so individual that everyone has a different experience that requires
personalized help and treatment.”
When asked what she wanted people to know about epilepsy, Thurman was matter of fact, pointing to the one in 26 statistic. She wished “for the public to be aware of how common this condition is, and how prevalent seizures are even beyond an epilepsy diagnosis. It can affect anyone, but it’s an invisible illness outside of the moment when you’re having a seizure.”l
Board member Debbie Sheppe comes together with daughter/volunteer Sophie Sheppe at Topgolf event. (Photo by Rocky Smith)
Midvale approves interim budget for 2027
By Giovanni Radtke g.radtke@mycityjournals.com
Midvale passed a stopgap budget for 2027 on June 16, with a public hearing on a property tax increase scheduled for August.
Utah law requires localities to pass an annual budget before the start of a new fiscal year, which begins on July 1. But since Midvale’s 2027 budget includes a property tax increase, it must go through a “Truth in Taxation” process.
The property tax was originally set to increase by 90%, but the proposal would now cost the average homeowner $5.54 more a year, according to Administrative Services Director Mariah Hill.
If approved, the amended tax will raise just under $80,000 in additional revenue for Midvale, allowing the city to keep some police officers on staff.
Meanwhile, the interim budget saw department-wide cuts of nearly $32,000 in the general fund, Hill said.
“It was … an effort from our department
heads to make sure that we’re being as frugal as we can, especially when we’re going to ask for property tax increases from our residents,” she said at a June public hearing on the budget.
Overall, spending remained about the same as last year, Hill added, with one notable exception being increases in personnel costs. City employees received a 3.5% costof-living increase, and their health insurance expenses rose by 5%.
One-time expenses included $400,000 to build new bathrooms at the Midvale City Park, $350,000 for a camera truck to inspect stormwater pipes, and a funding boost for the
Boys & Girls Club.
Midvale’s Boys & Girls Club chapter received a one-time payment of $45,000 in addition to the annual funding it receives from the city. Jamie Dunn, acting CEO of the Boys & Girls Club of Greater Salt Lake, said the additional money is needed to counteract the loss of federal grants.
“We have lost significant federal funding in the last two years,” Dunn told the council in June. “And so what our goal is is to be able to continue to serve youth at a higher capac ity than we saw in prior years before we lost those funds.”
The cash infusion will allow the club to serve upwards of 20 more youth per day,strophic if the Midvale Club were to close,” Mayor Dustin Gettel said. “... I think the personal benefit to the kids and the staff is what we should focus on, but there is an economic benefit to having our families here in Utah or here in Midvale who wouldn’t be able to work otherwise if kids weren’t able to go
The final budget will be adopted after the
The budget includes salary increases for city employees and a funding boost for the Midvale Boys & Girls Club. (Giovanni Radtke
The Most Important Meeting of the Week Happens at Your Kitchen Table
Not long ago, I sat near a family at a local restaurant and noticed something that has stuck with me. Four people shared one table, but nobody shared a word. Every face was lit by a phone. I don’t share this to judge them — I suspect every one of us has been that family at some point. Between work, school, practices, and the constant hum of notifications, it’s entirely possible to spend a whole evening in the same room with the people we love and never actually connect with them.
As a member of the Salt Lake County Council, I spend a lot of time thinking about what makes our communities strong — safe neighborhoods, good parks, responsible budgets. But the truth is that the strength of Salt Lake County doesn’t begin in a council chamber. It begins in living rooms, around dinner tables, and in the front seats of cars driving home from school.
And right now, our kids need that strength more than ever. Young people across our county and state are reporting rising
Aimee Winder Newton
Salt Lake County
Councilmember District 3
levels of anxiety, loneliness, and depression. Parents feel the weight of it, too. Many are working hard just to keep up, quietly wondering whether they’re doing enough for their children.
Here’s the encouraging part: what children need most isn’t complicated, and it isn’t expensive. It doesn’t require a perfect home or a perfect parent. It requires presence.
Strong families aren’t built in grand gestures. They’re built in small, ordinary moments — a real conversation on the drive home, a teenager flopping onto the couch to
unload about their day, a dinner where the phones stay in another room long enough for everyone to laugh or vent or tell a story. Individually, these moments seem almost too small to matter. Stacked together over years, they become the foundation a child stands on.
The research backs this up in striking ways. Utah youth who share at least one meal a week with their family are 45% less likely to feel depressed, 70% less likely to vape, and 54% less likely to consider suicide. Read those numbers again. No county program, however well designed, can compete with the protective power of a family that regularly sits down and eats together. And the effect compounds — the more meals shared each week, the more protection our kids carry with them. Data shows kids do better in school and they engage in less risky behaviors. Family dinners, with phones put away, have so much power.
If there’s one practical step I’d encourage every household in Salt Lake County to try, it’s carving out screen-free time together.
Our writers share their favorite foods
Technology brings real benefits, but it also competes for our attention in ways we don’t always notice. When every meal, car ride, and quiet evening is interrupted by a device, the openings for conversation slowly close.
Connection rarely arrives on schedule. When my own kids were teenagers, their moment to open up was almost always late at night, just as I was ready to collapse into bed. They’d knock on the door and settle at the foot of the bed to talk. I was exhausted — but I learned that those unplanned moments were the ones that mattered most. Our job as parents and grandparents is simply to be available when they come.
Families looking for practical ideas can find free resources at strongfamilies.utah. gov. But honestly, you don’t need a website to start. Tonight, put the phones in a drawer, sit down together, and ask a real question. Then listen. Kids don’t need us to be perfect. They need us to be present. In Salt Lake County, that may be the best investment any of us can make.
For our special August food edition where we are emphasizing a buffet of culinary stories, we decided to share a few of our writers’ favorite dishes. Enjoy!
Amanda Hemmert (Midvale) - Seth’s Elise’s “Award Winning Chili” made by Elise
This recipe is incredibly allergen friendly, as it was created by mom, who at the time of this recipe’s creation in 2011-ish, had several severe allergies. My mom submitted it to a church chili cookoff, where my dad got credit for it because he brought the dish in. I thought this was hilarious, and when my mom wrote the recipe card, I snuck into the kitchen, grabbed the card, and scratched out her name on the card and wrote my dad’s name in instead. Best prank I ever pulled. My mom laughed when she saw it and wrote her name at the end and decided to keep the prank her 8-year-old daughter had left her.
I love this recipe because it feeds a crowd easily, and you can freeze it, then thaw it and cook it on the stove until hot.
Ingredients
1 lb. hamburger
1 medium onion, chopped
3 cans pinto beans
2 cans kidney beans
½ jar salsa
1 28 oz. can crushed tomatoes
1 14.5 oz. can diced tomatoes
½ teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon ground pepper
1 teaspoon salt
1 tablespoon chili powder
1 teaspoon dried basil
A dash of smoked paprika
Instructions
Sauté the hamburger and the onion in a pan until the onions are soft and the meat is fully cooked. Drain most of the fat before dumping
the mixture into a crockpot.
Add all the other ingredients into the same crockpot.
Cook on high for 3-4 hours.
Optionally, serve with salsa chips, sour cream and cheese.
Optional substitutions
For Allergens/Vegan: This recipe contains vinegar (which contains corn) and meat. If you are sensitive to corn, switch out the jar of salsa for a 14.5 oz. can of tomatoes with green chilies. If you want to take out the meat I recommend substituting chickpeas and still sauteing them with the onions. Crush the chickpeas up a bit with the back of a fork.
For what Amanda does: My version is a bit different than my parents, and I do two cans of kidney, two cans of pinto, one can of black beans, and one can of corn and the whole jar of salsa.
Julie Slama (education) – Knedliky (potato dumplings)
My family tradition of making knedliky is from Czechia and here it has been passed down generation to generation. It is usually served with pork roast and sauerkraut. It has gone through some recipe variations in order to be made in the U.S., and this is one of those but used as a guide. The recipe/tradition is from my father’s Bohemian side.
Ingredients/instructions
Use six large or nine medium Russet potatoes. Cut in half and boil in slightly salted water. Cook at least an hour before making the recipe so they have time to cool.
You’ll need six cups flour: four cups all-purpose and two cups semolina flour.
When making the dumplings, place two
cups all-purpose flour on the board/surface/ counter. Peel and add potatoes. Mash them into the flour. Add two eggs, 2 cups semolina flour, 1 tablespoon salt, 1 teaspoon baking powder. Also add about 2 cups of all-purpose flour and knead together. Dough should not be sticky. Roll into oblong roll, cut into 1-inch slice. Place about five slices into pot of boiling water at a time. Cook until they float to the top of the pot (usually 10 minutes). They should be fluffy inside when done. (You can have two pots of water going to cook 10 dumplings at a time.)
Serve with pork roast and sauerkraut, fruit kolache for dessert. l
Julie Slama’s choice is a family tradition: potato dumplings or knedliky. (Julie Slama/ City Journals)
The Magic Starts When the Kids Stay Home
Every couple should take a child-free Disneyland vacation. Without kids, you can focus on what really matters: blaming each other for choosing the wrong line. You can also notice how many adults willingly wear matching T-shirts and mouse ears.
When my husband and I celebrated his birthday at the Happiest Place on Earth, it was chaotic, exhilarating and crowded, but at least it was expensive.
Our plan was to hit both Disney parks in one day. We had a detailed itinerary, a portable phone charger and high expectations that lasted until we got to the parking lot. It was our first hour-long wait, but not the last. Luckily, we didn’t have kids whining in the backseat. That was my department.
Once we got into Disneyland, we used the park’s app to jump into the first line with a less-than-45-minute wait. It was the Jungle Cruise, where the jokes are as old as Disney itself.
Tom talks to anyone, so as we snaked through the line, he’d connect with people based on their ballcaps.
“Hey, you’re a Dodgers fan!” he’d say.
“Yep.”
“That’s great. We’re Giants fans, but we love Ohtani.”
The Dodgers fan would nod and we’d wind through the maze until we met up with
Peri Kinder Life and Laughter
him again for another short, baseball-themed conversation. By the fifth pass, Tom had exhausted every baseball topic he knew and the stranger pretended he didn’t see us.
Avoiding eye contact is my starting point, so it didn’t affect me, but my extroverted husband spent an inordinate amount of time trying to understand why his new best friend was ghosting him.
“We met him 40 minutes ago,” I reminded him.
“Was it something I said?” he asked.
“Probably.”
Being without kids, we didn’t have to set foot in Fantasyland, which is basically a 10-acre stroller park filled with exhausted parents and overstimulated toddlers begging for $45 Cinderella bubble wands.
Instead, we got drenched on Tiana’s Bayou (which will always be Splash Mountain) and endured a 75-minute wait at Guardians of the Galaxy, along with 15,000 high school graduates. Apparently,
teenagers like to celebrate graduation by standing in long lines.
After paying an extra $30 for the Star Wars Experience, we headed to the Incredicoaster at California Adventure. Looking around, we realized we were the oldest people in line, right before we were shot into the sky and bounced around like a tennis shoe in the washing machine.
We couldn’t ride Space Mountain, which closed every 20 minutes (I’m assuming to hose down the seats), but we survived other high-speed rides without severe whiplash or needing EMS assistance.
We agreed there were too many kids roaming the area. Maybe Disneyland could create an adults-only park featuring Mickey’s Pub Crawl where you can pay $20 to get into a bar fight with Pluto.
Donald Duck’s Anger Management Arena or Minnie’s Marriage Counseling could hit the spot after spending the day with your significant other arguing about whether the Disneyland Railroad is worth the time. It’s not.
Disneyland is built on storytelling, which I love, but after hours in line, no one cares why the mansion is haunted, no one cares who stole the treasure. No one is paying attention to the elaborate backstory. We just want to ride, scream for 90 seconds and move on.
I suggest you never take your kids to Disneyland. For one thing, it’s cheaper. For another, you don’t have to negotiate with the child who wants a smoked turkey leg while everyone else wants pizza.
Child-free Disneyland allows you to hold hands with your partner as you zip, tumble and catapult through the air. That’s the real magic.
Peri Kinder is an award-winning columnist and journalist who has written for The City Journals since 2004. She also hosts the Life & Laughter podcast. Peri can be reached at peri.k@thecityjournals.com.
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