Depole brothers pride themselves on ‘getting the right people’ at MOOYAH
By Cassie Goff
Art and Nick Depole opened MOOYAH’s Sandy location on Oct. 28, 2024. Since then, the Depole brothers grew MOOYAH’s Sandy location to be one of the two highest-volume MOOYAH stores in the country (out of 85 stores total): rivaled only by MOOYAH’s Billings, Montana location. Both stores pull over $50,000 per week.
“When we first opened, we came from Provo where a busy day was a $4,000 day. The first weekend in Sandy, we were doing over $10,000. We were overwhelmed,” Art said.
He described how the team had to, pretty quickly, re-invent their whole business plan and structure to keep both customer service standards and food quality high.
“The key is getting the right people,” Art said. “Our entire team cares about the store, the whole customer experience, and they want to get things done.”
He further cites customer experience,
food quality and food consistency as their secret to success.
“We can do a $15,000 day, with all food coming out in 10 minutes or less, and no one understands how we can do it,” Art said.
“From the minute you walk in to when you’re leaving, we care about how you’re treated,” he continued. “If you come to me with a problem with the food, I’m remaking it for you.”
The Depole brother’s care for customer service goes beyond a simple single interaction. They are passionate about the value of community and believe in giving back.
“We see our regulars three to four times per week. For me, that’s a big deal,” Art said. MOOYAH frequently sponsored and
Since Art and Nick Depole opened MOOYAH’s Sandy location two years ago, they’ve opened two more locations. (Photo courtesy Art Depole/MOOYAH)
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.
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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
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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.
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Sandy brings America250 celebrations to annual Fourth of July parade
Photos by Cassie Goff
Best post-hike food spots in Salt Lake and Davis County
Enjoy a great hike, then stop by one of these places for fantastic bites.
By Peri Kinder peri.k@thecityjournals.com
What pairs with mountain views and waterfalls? A hearty breakfast or scrumptious lunch. There’s nothing like a good meal after hiking trails in the Wasatch Range or Oquirrh Mountains and local restaurants offer everything from juicy ribs to savory crepes. Here are a few options to try after your next hiking adventure.
Eggs In the City, 2795 S. 2300 East, Millcreek
With its outdoor seating and diverse menu, Eggs in the City is the perfect spot to enjoy brunch after exploring Millcreek Canyon. The restaurant offers several versions of eggs Benedict and breakfast burritos, and a fried
chicken-n-waffle dish topped with a hot honey sauce. See the full menu at eggsinthecityslc.square.site.
Porcupine Pub & Grille, 3698 Fort Union Blvd., Cottonwood Heights
For nearly 30 years, Porcupine Pub & Grille has been a favorite place to eat for hikers visiting the Cottonwood Canyons. This local eatery has an extensive breakfast, brunch and lunch menu that includes huge portions of everything from pancakes to pizza. Visit porcupinepub.com for more info.
Smokin’ Bones BBQ, 364 S. 200 West, Bountiful
A morning spent on the Mueller Park Trail in Bountiful can leave you with a big appetite. Luckily, Smokin’ Bones BBQ will whet your whistle with some of the best slowsmoked meats in the county. Brisket burgers, meat platters or the BBQ Navajo taco are local favorites at this family-owned restaurant. Learn more at smokinbonesbbqut.com.
The Cotton Bottom, 2820 E. 6200 South, Holladay
Come hungry to this post-hiking staple, located near Big Cottonwood Canyon. With its dive-bar vibes and hearty servings, The Cotton Bottom is a local’s choice for garlic burgers, fresh-cut fries, Greek salads and loaded hot dogs. Go to thecottonbottom.com to see the menu.
Garage Grill, 12547 Herriman Autorow, Herriman and 1122 Draper Parkway, Draper
Whether you’re hiking Ghost Falls in Draper or exploring Butterfield Canyon in the Oquirrhs, Garage Grill’s two locations have you covered. Along with its
famous Sunday brunch and delicious lunch specials, the auto-themed restaurant features a rotating display of fast cars and a full selection of Salt Flats beer and spirits. Check out thegaragegrill.com.
Weller’s Bistro, 197 N. Main Street, Layton
Hike the Adams Canyon Trail, then find this Layton favorite where homemade German cuisine and beer top the menu. Its bratwurst plate, warm German potato salad, goulash and schnitzel are delicious tributes to the restaurant’s heritage. It’s also the place to go for German pilsner, Hefeweizen and the German-imported beer of the month. Learn more at wellersbistro.com.
Lone Star Taqueria, 2265 Fort Union Blvd., Cottonwood Heights
A hike to Donut Falls isn’t complete until you’ve stopped by Lone Star Taqueria for fresh fish tacos. Open for lunch and dinner, the Mexican food hotspot uses homemade tortillas and chips, hosts a spicy salsa bar and offers fresh guacamole. Parking can be a bit tight, but the wait is worth it.
Annie’s Cafe, 74 W. 500 South, Bountiful
The Bonneville Shoreline Trail offers iconic views of Davis County and Annie’s Cafe provides meals that feel iconic in their own way. With a variety of crepes, from Philly cheese steak to peaches and cream, every member of your hiking party will find a favorite. It also provides gluten-free options. If burgers or sandwiches are more your thing, Annie’s has those, too. View the menu at anniescafeut.com. l
Miss Oquirrh Mountain and Miss Oquirrh Mountain Teen wave alongside Miss Salt Lake County and Miss Salt Lake County Teen while riding the Sandy City parade float. (Left) The Alta Hawks marching band performed decked out in America250 attire. (Above)
Finish off your hike to Lake Blanche with breakfast, brunch or lunch at local eateries along the Wasatch Range. (Adobe Stock)
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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.”
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 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.
He’s kept most things the same, but updated some menu items, including the addition of fresh mozzarella to the roast beef
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)
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
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.
“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
Local baker blends Greek tradition with Southern sweetness
By Peri Kinder peri.k@thecityjournals.com
In Greek mythology, ambrosia is the food of the gods. For Rita Magalde, owner of Sheer Ambrosia bakery, the name was the perfect choice for her Greek-inspired baklava.
While the pastry traces its roots to the Mediterranean, her recipes are infused with the flavors of her Southern upbringing, blending tradition with memories of her mother’s blackberry pie and peach cobbler.
“Baklava is an amazingly elaborate dessert,” Magalde said. “Mine is Greek and Southern-inspired, but it is a world dessert. It is not just Greek; it is Eastern European, it is Middle Eastern, it is Northern African. There’s baklava in Egypt, in Lebanon, in Morocco, in Bosnia, in Armenia, in Turkey, in Iraq and Iran; in all of those countries.”
Rita Magalde’s baklava at Sheer Ambrosia is a “love letter” to her family and community.
Carolina, where she did babysitting for a Greek family who owned a seafood restaurant.
“I was in their house a lot and I learned how to make lots of Greek foods. Baklava was just one of them, but it was the one that really stood out to me because, for me, baklava is art,” she said. “It was really beautiful, and so over the years I just played around with recipes.”
The Draper resident has refined her process, creating 15 varieties of baklava, from traditional honey walnut to more exotic flavors like pistachio orange cardamom, butterscotch rum walnut and caramel cashew crunch.
With 45 layers of phyllo dough in every batch, Magalde’s baklava is a rich, dense, luxurious dessert that customers order from around the world. It was recently named Salt Lake City’s Best Dessert by Best of Salt Lake.
Magalde has built a strong following over the years. Following the George Floyd riots in 2020, she learned Sheer Ambrosia had been added to a list of Black-owned businesses that people could support. Orders started rolling in from all over the Salt Lake Valley.
“I just couldn’t believe that all of those people wanted to support me in Utah,” she said. “So after I made all those orders, I hand-delivered every single one of them. I drove up and down the Wasatch Front and I knocked on doors and said, ‘I have your order. I’m here to look you in the eye and tell you, thank you. Thank you for supporting my business.’”
That extra effort created devoted customers and coverage from news sources, including National Public Radio.
Magalde believes people are missing that human connection. She recently started The Hearth Letter, where subscribers receive a package in the mail with a letter, a recipe, a bookmark and inspirational thoughts.
“I learned that there is a resurgence of people who like snail mail,” she said. “We grew up receiving real letters in the mail. There’s a whole connection there, with people who want to go back to that.”
Born in New York City, but raised in a small town in North Carolina, Magalde attended Appalachian State University near the Blue Ridge Mountains, studying history and Spanish. She moved to Spain to immerse herself in the language and culture and married a man from Santander, a city on the country’s northern coast. They moved to
Utah for the skiing.
Following a divorce, Magalde wanted to offer the world something no one else could. She thought back to her first job in North
She began filling orders but didn’t want to ship them, feeling it was too impersonal. She wanted to see the people who supported her and tell them thank you.
Magalde continues to provide exquisite baklava for weddings, corporate gifts and community events, while selling her products online and in her cozy Sheer Ambrosia storefront located at 1749 S. State Street. For more information, visit sheerambrosiabakery.com.
“Baklava is connection,” she said. “I have so many amazing friendships that I have built through my business, and I’ve learned so many lessons from my customers and through running this business.” l Rita Magalde’s Sheer Ambrosia bakery is built on family memories and connection.
fundraises for youth football leagues and high school volleyball, baseball and lacrosse teams.
“When we do a fundraiser, we will donate 20% to 25% of the entire days’ revenue back to the school program,” Art said. “They really support us and our restaurant.” (A fun fact: MOOYAH’s name pays homage to ESPN’s SportsCenter anchor Stuart Scott’s famous catchphrase “Boo-yah!” Instead of “Boo,” CEO Tony Darden of MOOYAH simply changed it to “Moo,” you know, because of the cows.)
To provide customers with quality food, MOOYAH relies on fresh-never-frozen Angus Beef, house made buns, vegetables brought in daily, and bags of potatoes (to punch and fry for their French fries). Art mentioned how MOOYAH can lettuce wrap anything as well.
“You get the burger you crave but get it healthier,” he said.
The highest selling food item so far has been the mdc which Art describes as a very traditional double cheeseburger (with American cheese, lettuce, tomato and MOOYAH sauce, on their signature potato bun).
“If you like Thousand Island (dressing), you’ll like MOOYAH sauce,” Art said.
Some of the team’s favorite food items are the best quesonario (green chile queso, tomato, fried onion strings, jalapenos and mayo) and the double diablo (pepperjack cheese, applewood-smoked bacon, jalapenos, Cholula and mayo).
“Everybody loves the loaded fries,” Art said.
The Depoles grew up in Southern California and attended USC. Art graduated with a degree in Business Administration and International Relations. He grew his own retail business for 15 years, before starting to feel crowded out by Amazon and Walmart in 2016.
Feeling as if he could see the writing on the wall, he decided to invest in an industry the big retail companies couldn’t take over — food. He visited a handful of restaurants before eventually finding the right fit for him and Nick. The brothers then owned and operated two other MOOYAH locations before moving to their Sandy location.
Since opening the Sandy location, the brothers have opened a MOOYAH location in South Jordan and a Riverton location (for which the ribbon cutting was July 14).
MOOYAH South Jordan is located at 11428 S. Parkway Plaza Drive. MOOYAH Riverton is now open at 4578 W. Partridge Hill Lane.
MOOYAH Sandy is located across from the Mountain America Expo Center on 9710 State St., Unit 10. l
SLCC’s food community cooks, serves and educates
Culinary Arts education has been specifically curated by prestigious chefs, not only for future bakers, but for community members looking to heat up their skills.
By Cassie Goff c.goff@mycityjournals.com
“The Culinary Arts Program is truly a hidden gem,” said Basil Chelemes, Professor and Interim Dean of SLCC’s program.
This is where people from around Salt Lake Valley come to learn about all-things food. Typically designed as a two-year program, students learn food industry essentials; everything from food preparation, cost-control, and hospitality service principles to cooking meat and the chemistry behind making a great bread loaf.
“Our greatest focus is to train students to be prepared to enter the workforce as competent employees while learning how to serve their guests with exemplary levels of hospitality,” said chef Jeffrey Coker, who is the Associate Dean.
SLCC’s Culinary Arts Program offers two dedicated programs which culminate in the Associate of Applied Science degree: Culinary (savory) and Baking (patisserie).
“And the best part, they never go hungry,” Coker said. “There is plenty of prepared food for them to take home and share with their families.”
Chelemes and Coker have watched a number of alumni continue on to open bakeries, food trucks and restaurants. For example, Evan Shannon has recently stepped into his new role as sous chef at the Twisted Fern in Park City.
“The most relevant lesson I’ve learned through the program…is solutions,” Shannon said. “If something goes wrong, or if a recipe isn’t working, find a solution and make it work.”
On the flip side, many students audit courses in the program to begin making a change in their career, advance their certifications, broaden their horizons, or to simply brush up on their skills.
“We have an 81-year-old student in the program,” Chelemes said. “She likes coming to keep active and loves taking the different classes. She loves to be with people and cook.”
Seeing so many students come to the Culinary Arts Program to brush up on and further develop their home cooking skills, Coker, Chelemes, and their fellow faculty decided to develop a course specifically designed for nondegree-seeking students.
“When I say they party with food each week, I mean it. They have a great time with the chef and take away some incredible recipes and techniques to incorporate at home,” Coker said.
“Our program not only serves degree-seeking students intending to make a career in the hospitality and food service industries, but also consumers who may be interested
classes,”
Students of the program learn from and work alongside highly trained faculty who have worked as professional and executive chefs. Chelemes has been teaching and working within the food industry for 36 years. Coker himself used to work as the chef of a prestigious county club in Southern California before moving to Utah nearly 10 years ago.
“I learned so much from chef Keri
“I rarely consider this work. I get to party with food nearly every day with people I absolutely enjoy. It doesn’t get much better than that,” said chef Jeffrey Coker. (Photo courtesy Tori Hunter, SLCC Administrative Assistant)
Karabats,” said alumni Jessie Smith, now Pastry Chef Tournant at St. Regis Resort (Deer Valley). “I have a lot of recipes from her... Every once in a while, when I get a craving for sourdough bread, I get to pull out my sourdough starter… while remembering the amazing memories I have from that class.”
Coker has been emphasizing getting their program on the radar of local high school students.
“We invite the high schools, as well as the family and friends of the students in the course, to the capstone Catering Management course,” he said. “Every week brings a custom theme and menu concept crafted by each student.”
Coker encourages anyone interested in the program to schedule a time to meet to discuss goals, meet some of the faculty and current students, and take a tour of the building.
“It simply begins with a phone call, text message, or email to learn about the program,” he said.
SLCC’s Culinary Arts Program is taught at the Miller Campus in Sandy (9750 S. 300 West). Their social media can be found on Instagram @SLCC Culinary Institute and Facebook @Jeffrey Coker (slcc culinary institute).
To learn more about the program, visit their SLCC’s Culinary Arts websites at either: www.slcc.edu/culinaryarts or www.slcc.edu/ hospitality-management.
Shannon’s favorite dish “would have to be gochujang pork buns. Gochujang marinated pork with a sweet and savory gochujang garlic aioli.”
Chelemes’ restaurant recommendations include Oquirrh, Manoli’s Greek Small Plates and Per Noi Trattoria. Coker’s recommendations include The Blind Rabbit, Takahashi, Brabo Pizza, the Hearth & Hill restaurants and Itto Sushi. l
in taking one or two
chef Jeffrey Coker said. (Photo courtesy Tori Hunter, SLCC Administrative Assistant)
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
courtesy The Salt Lake Tribune
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
Sandy’s 2027 budget funds police tech and rec center
The budget includes upgrades to the police department’s drone program and funding for the rec center’s grand opening.
By Giovanni Radtke g.radtke@mycityjournals.com
Sandy City’s 2027 fiscal year budget invests in police technology, consolidates the Public Works and utilities departments, and prepares for the grand opening of a recreation center.
City lawmakers finalized the nearly $200-million funding blueprint on June 16. The consolidated budget is roughly 23% smaller than the previous year.
“Most departments, other than police and fire, are either staying flat or reducing costs,” Administrative Services Director Brian Kelley said.
The police and fire departments got budget increases of nearly $1.6 million each. The spending plan includes 4.5% pay increases for police officers and firefighters in an effort to reduce personnel turnover.
“The institutional knowledge when people go looking elsewhere that you lose and the cost of having to replace them and start all over … and then having to rebuild that is so much more,” Fire Chief Ryan McConaghie said to the council in May.
City officials break ground last year for the new recreation center, which will receive an additional $250,000 from the general budget to help fund the first six months of operations, expected to open in early 2027. (Peri Kinder/City Journals)
Councilmember Marci Houseman said she thinks investing in training and technology is also important to stave off turnover.
“I am not convinced that compensation in the form of pay and ignoring tools and training … is the measure of what is contributing to turnover,” Houseman said. “I don’t want to assume that the only reason we are seeing some potential turnover is just compensation.”
Some of the boosted technology investments will go toward upgrading the police’s drone program, including the purchase of
five unmanned aircraft.
“We’re using drones for so much more than just police stuff,” Deputy Police Chief Cory Hess told the council on May 12. “We’ve also used it to assist Sandy City Fire on some of their incidents. The drone was also utilized in a water main break and then also utilized to find a horse that had bucked its rider off and guide search and rescue officers to that.”
Law enforcement also received $63,000 for Truleo, an AI program that scans bodycam footage to help complete police reports and
assess officer performance.
“It allows our people to be more efficient,” Interim Police Chief Jeff Nigbur said. “It allows our supervisors to actually go out and supervise and be with their officers.”
As police and fire budgets increase, Public Works and the utilities department will consolidate, resulting in $450,000 in savings, mostly from personnel reductions.
The merger will require about $1 million for additional office space, but those costs are offset by canceling plans to construct an administrative building near the utilities warehouse and by ceasing development of Public Works’ $11-million car storage facility.
Parks and Recreation received an additional $250,000 from the general budget to help fund the Sandy Recreation Center’s first six months of operations, which opens in early 2027.
Ben Hill, the Director of Parks and Recreation, said it will take time for the department to adjust to transitioning from Alta Canyon Sports Center to the new recreational facility.
“It’s not like the old center; we have a lot more amenities, a lot more opportunities to bring in revenue,” Hill told the council in May. “So we can compare what other recreation centers are doing around us and our team has tried to do the best guess that we can to see what revenues we’ll bring in that first six months.” l
Sandy City Council creates a department in charge of public relations
The Communications Department will provide annual policy plans to elected officials, and its director will be appointed with the council’s consent.
By Giovanni Radtke g.radtke@mycityjournals.com
The Sandy City Council formed a department in charge of public relations on June 2 despite concerns from some city leaders about the costs of creating a new agency.
Established by a 5-2 vote, the Department of Communications will support councilmembers with press relations, newsletter publishing and other outreach efforts. It will also provide annual policy plans to Sandy’s elected officials.
A newly minted Director of Communications position will head the department and will be appointed with the advice and consent of the council.
“When a single position has an institutional impact on every resident in every department, the council needs to be comfortable with the person who will occupy that role,” Councilmember Marci Houseman said when first proposing the code in a May 12 meeting. “And advice and consent is how we become … comfortable with the person whose impact will be so far-reaching.”
Houseman originally pitched a Division of Communications with a director approved by lawmakers, but at the last minute changed her proposal from a subagency to a
department after the mayor raised concerns about legislative overreach.
“We’ve got core city functions that should not fall under politicized appointment process and advice and consent,” Mayor Monica Zoltanski said. “… So I think creating a department separate with advice and consent, that’s a good solution and kind of takes the constitutional test out of it, and we can resolve it and move forward.”
But not all elected officials were swayed by the change.
“As a councilmember, I think we should be really careful,” Councilmember at-large Aaron Dekeyzer said. “To make it a department, I’d want to ask, like, budgetary questions, workforce questions, whether the department has risen to the size that it would need to be a department.”
Forming a communications department would increase salary costs for the department head and their assistant, Dustin Fratto, the Council Office Executive Director, said at the meeting. Houseman said the cost increases are why she wanted to create a division instead of a cabinet position.
“I acknowledge there will be a cost increase … I’m sensitive to it, but I’m also trying to build consensus across what I’m hearing from my colleagues and from administration,” Houseman added.
The council amended the 2027 budget on June 16 to add nearly $53,000 to cover a communications director’s salary. City legislators partly offset the expense by reducing newsletter printing from monthly to quarterly, saving the new department $30,000. l
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 Sandy City Council formed a department in charge of public relations on June 2. (Giovannie Radtke/City Journals)
Sandy lawmakers override mayor’s veto, continuing city’s withdrawal from Central Wasatch Committee
The Sandy City Council pulled its CWC membership fee because the commission’s goal of achieving federal protections for Little Cottonwood Canyon has stalled for a decade.
By Giovanni Radtke g.radtke@mycityjournals.com
On July 7, the Sandy City Council nullified the mayor’s veto of a provision that removed the city’s Central Wasatch Commission membership fee, reaffirming the council’s commitment to leaving the compact.
Sandy lawmakers put most of the funds reserved for the commission into the water capital fund. The “purpose and effect” of the mayor’s line-item veto was to transfer the funds back to the CWC.
Councilmember Marci Houseman said state law allows city executives to veto specific appropriations, but it does not permit them to transfer or add money.
“That is what tonight’s vote is about,” Houseman said at the July council meeting. “It’s not a vote about any single program. It’s a vote about keeping the power of the purse … where the law places it. And that is with us.”
The city’s legal team was split on whether a mayor’s veto reverts funds to the tentatively adopted budget. But the council overriding the veto effectively neuters any potential court challenge, said Sandy City Attorney Lynn Pace.
While Sandy is no longer a paying member of the CWC, the city still needs to formally file notice with the commission’s board to confirm its departure.
Sandy lawmakers originally decided to withdraw the $95,000 membership fee because the CWC’s Central Wasatch National Conservation and Recreation Area Act has stalled in the U.S. Congress for a
decade with little progress.
Mayor Monica Zoltanski vetoed the move to pull funding from CWC because of the commission’s priority to turn Sandy’s main watershed into federally protected land.
The mayor’s veto also notes that former Democratic Congressman Ben McAdams, a candidate in the newly drawn, Democratic-leaning district, made passing the CWC’s drafted federal legislation one of his main policy goals.
“Our local funding portion, in conjunction with the federal and state actions, would help protect our watershed and guide transportation solutions — all founded on overwhelming constituent public support from Sandy residents,” Zoltanski’s veto states.
Throughout June and into July, many Sandy residents spoke out against the council’s decision to defund the CWC during public comment. Locals often opposed the move because the commission’s goals and funding of transportation alternatives could act as a
bulwark against the construction of a gondola in Little Cottonwood Canyon.
“In my opinion, when you voted to defund the CWC, you went against the interests of the people you purport to represent,” Diane Long said during July 7’s public hearing. “The citizens of Sandy that have continuously said, ‘we don’t want this gondola. We want the watershed protected. We want the canyon protected.’”
The CWC does not have an official position on the gondola. Houseman, who formerly represented Sandy on the CWC’s board, cautioned against viewing the commission as the gondola’s adversary.
“If I were CWC leadership, I would be alarmed by the claims that are being made that the CWC is the tool for fighting the gondola,” Houseman said. “... The commitment was to bring parties together, have collaborative conversations, remain neutral on transportation solutions for the canyons.”
Other Sandy lawmakers emphasized how the commission has fallen short at fulfilling some of its main goals.
“If you go to the CWC website, you see a list of 14 goals that were established 13 years ago in Mountain Accord. Five of them have been accomplished,” Council chair Cyndi Sharkey said. “... And those include things like creating an online dashboard, morphing from Mountain Accord to CWC. It doesn’t say anything about accomplishment of saving the watershed.”
The other goals CWC achieved include completing a study on Cottonwood Canyons’ visitor use, developing a recreational master plan for the Wasatch Front and funding projects that find transit solutions and protect the mountains’ watershed.
The commission announced 12 project grants near the end of June. Some of them include education programs and the expansion of a free shuttle service to the Guardsman Pass near Park City.l
Sandy voted to withdraw from the Central Wasatch Commission. (Courtesy Central Wasatch Commission presentation)
Sandy City Council gives the mayor a pay cut
The nearly $20,000 pay cut comes after the mayor’s salary was a point of contention in last fall’s election.
By Giovanni Radtke g.radtke@mycityjournals.com
OnJune 16, City lawmakers voted 5-2 on a budget amendment lowering the mayor’s salary from $179,894 to a base rate of $160,000. The budget amendment, sponsored by Councilmembers Kris Nicholl and Brooke Christensen, also more than doubled the discretionary budget for each councilmember to $5,000.
“To put it in perspective, we get $2,000 to spend a year, and that’s for constituent outreach, things that we may need to go to the League of Cities and Towns, those types of things,” Nicholl said. “So it’s not an astronomical amount that we are allocating to ourselves.”
Christensen said the mayor’s pay cut takes into account 12 factors, including the median income of a Sandy household and the salary ranges of elected officials in comparable nearby cities.
Councilmember salaries will remain flat, but there are plans to introduce a policy to make lawmaker salaries a quarter of the mayor’s next budget season.
“Salary for all elected officials would be
re-evaluated yearly,” Christensen said in June. “So … we look at the same calculation, and we would make the same adjustments to everyone’s salary at the same time.”
Council chair Cyndi Sharkey said she would support a policy to re-evaluate elected officials’ salaries, similar to how city personnel salaries are determined.
“We compare the rate of our employees to similar employees in 12 comparison groups so we put an effort into establishing what the appropriate pay is,” Sharkey said. “We need to do that for ourselves … applying those same rules to ourselves is a really, really good way to serve the public and earn the public’s trust.”
Earlier this year, the council passed a law making elected officials ineligible for merit pay. That policy change, also introduced by Nicholl, sought to eliminate vehicle and phone allowances, but the provision failed after legal concerns and pushback from Mayor Monica Zoltanski.
Typically, city representatives received cost-of-living adjustments similar to those of other city employees. Mayor Zoltanski suggested that the council freeze her salary this year so that an independent pay analyst could make a recommendation.
...applying those same rules to ourselves is a really, really good way to serve the public and earn the public’s trust.
— Council chair Cyndi Sharkey
The mayor’s pay became a pressing issue during last fall’s election campaign. Sharkey vowed to accept a salary of just under $147,000 in her failed mayoral bid.
Sharkey’s campaign promise was meant to “turn the clock back” to 2017, the year before former mayor Kurt Bradburn gave himself a $15,000 raise that he rescinded after public backlash. Sandy lawmakers quickly closed the policy loophole allowing the mayor to give themselves a raise. l
“A city like Sandy should be able to provide their elected officials an expectation of stable compensation, whatever it is,” Zoltanski said. “That should be established before you run for an office, before you get elected. To do it after the fact, and I’m not saying this is what’s happening on the city council, but it could create the appearance of political favoritism.”
The mayor’s salary was lowered as part of the recent budget. (City Journals)
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 her 27-year career in public education. After
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.
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.”
Other district-level promotions include
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)
a peaceful future. Rebekah’s fun personality and commitment to her clients, make an often drear y experience “a-heck- of-a-lot- of-fun”!
More than
pancakes:
What happens around the firehouse table
The Sandy Fire Department’s upcoming community Pancake Breakfast is on Aug. 22.
By Holly Curby hello@hollycurby.com
of the strongest community connections don’t happen during emergencies. They happen around a table.
Whether it’s neighbors catching up over breakfast, families gathering for dinner, or firefighters sharing a meal between calls, food has a way of bringing people together. It’s one reason Sandy Fire Chief Ryan McConaghie is looking forward to welcoming residents to the Sandy Fire Department’s upcoming community pancake breakfast on Aug. 22.
The free breakfast, featuring pancakes, sausage, milk and juice, is open to everyone and made possible through the generous sponsorship of Paul Davis Restoration and Macey’s of Sandy. While the menu may be simple, the purpose behind it is powerful: creating connections between the people who serve the community and the people they serve.
“We love that when citizens come out and ask questions,” McConaghie said. “There are so many ways to get involved with your local police and fire departments.”
While television often portrays firefighters as spending most of their time battling flames, the reality is much different. “Anywhere from 70 to 80% of what we do is medical,” McConaghie explained. “In addition to
responding on emergencies, we also do public education, business inspections, hydrant checks, training, and physical fitness. It’s always busy.”
The pace can be relentless, but there are still moments when crews gather together around the kitchen table. When asked about his favorite firehouse meal, McConaghie didn’t hesitate. “Grilled chicken salad,” he said. It may not be the stereotypical firehouse feast, but sharing meals together remains an important tradition. Between emergency calls, training exercises, and public service responsibilities, firefighters often cook, eat and spend time together like an extended family. That sense of family extends to the community as well.
One of McConaghie’s most memorable calls happened early in his career when he responded to a pregnancy emergency and ended up helping deliver a baby before additional crews arrived. “Having somebody in such an important and intimate moment just makes you feel like this is why I do this,” he said. “This is why I’ve trained and prepared.” Of course, not every call ends with such a joyful outcome. Firefighters regularly witness people on some of the hardest days of their lives. Through those experiences, McConaghie says he has learned the importance of supporting one another and simply showing up. “For me, 90% of success is just showing up,” he said. “Those that show up, are on time, and do that over and over again are the people I’ve seen become successful.” That philosophy applies just as much to communities as it does to emergency response.
One of the questions McConaghie is often asked is how residents can show appreciation for their local firefighters. His answer is refreshingly simple. “Cards or a note,” he said. Then, with a smile, he added, “and of course, cookies.” It’s a reminder that gratitude doesn’t have to be grand. Sometimes a handwritten thank-you card, a plate of homemade cookies, or a quick conversation at a community event can mean more than people realize.
The upcoming pancake breakfast is designed to create exactly those kinds of moments. Residents will have the chance to meet firefighters, tour the station, ask questions and get to know the people behind the uniforms. “I would say just get involved,” McConaghie said. “Take a class. Get certified in CPR. It really builds confidence and makes you ready and available to respond in an emergency.”
As families gather around stacks of pancakes this August, they’ll be doing more than enjoying a free breakfast. They’ll be investing in the relationships that help make a community stronger, safer and more connected. The Sandy Fire Department’s pancake breakfast will be held Aug. 22 from 8 to 10 a.m. at Fire Station 31 located at 239 W. 9270 South. Community members of all ages are invited to attend.
To hear more of McConaghie’s insights on leadership, emergency preparedness and serving the community, listen to his full interview on Holly’s Highlights podcast, available wherever you stream podcasts and at www.hollycurby.com.l
Station 31 serves as more than a firehouse…it’s a place where training, teamwork, and service come together to support the Sandy community every day. (Photos via Sandy Fire Instagram)
The Skaggs Catholic Center: A Place to Belong
For more than three decades, the Skaggs Catholic Center has been a familiar part of the Draper and Sandy communities, educating generations of students while fostering
a culture centered on faith, service, leadership, and academic excellence. Home to Saint John the Baptist Elementary School (PreK-5), Saint John the Baptist Middle School (6-8), and
Juan Diego Catholic High School (9-12), the 54-acre campus offers a unique PreK-12 experience where students grow together from childhood through graduation.
While many students begin their educational journey in kindergarten and remain on campus through graduation, new students join every year from public and private schools, from families relocating to Utah, or from those simply seeking a fresh start and a supportive environment. Regardless of when they arrive, students quickly become part of a close-knit community where they are encouraged to get involved and supported by classmates, teachers, and staff. The friendships and connections formed at Juan Diego often extend well beyond graduation,
with many alumni returning as parents, volunteers, and supporters.
Beyond academics, the campus places equal emphasis on character development through retreats, service projects, athletics, fine arts, and student leadership. More than half of the student body participates in Campus Life programs that encourage confidence, teamwork, and service to others.
As the Skaggs Catholic Center continues to grow alongside the Draper and Sandy communities, its mission remains constant: helping young people become thoughtful leaders, compassionate neighbors, and responsible citizens who are prepared to serve wherever life takes them. For more information on how to enroll or schedule a tour, visit skaggscatholiccenter. org or call 801-984-7682.
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
Peace of Mind
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)
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
Aimee Winder Newton Salt Lake County Councilmember District 3
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 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. 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.
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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