Succulents and stories can be found to mid-October Page 4
Upcoming food festivals Eat up everything a Utah summer has to offer Page 25
Savor the finer things at a La Caille wine and cheese tasting
By Peri Kinder | peri.k@thecityjournals.com
With its lush gardens and château vibes, La Caille makes every tasting feel like a mini French vacation.
Editor’s note: In this special edition you’ll find articles related to all things food.
Imagine sitting in a French château on a warm summer evening, surrounded by beautiful gardens and a majestic mountain view. You’re sampling exquisite wines and delightful cheeses, taking the time to sip, savor and enjoy the moment.
That dream can be a reality when you attend one of La Caille’s popular wine tastings. If you have a deep appreciation for wine, or maybe you’re a curious beginner, the tastings offer a mix of education and indulgence.
Angela Eltzholtz is La Caille’s wine specialist. She fell in love with wine during the time she spent working at a winery in Temecula, California. Eltzholtz’s favorite thing is introducing people to the wines at
La Caille which include two estate wines made with grapes grown, picked fresh, fermented and bottled at La Caille.
“People are very surprised to find out we have a vineyard here and we produce a great product,” she said. “We have the Seyval Blanc and our beloved Dornfelder grapes. Those are the two varietals that we grow.”
La Caille’s estate Enchante wine is defined as “Liquid sunshine in a glass.” It carries the aromas of melon, honeysuckle and subtle florals, with a palate of citrus flavors. The estate Château Rosé features a blend of the vineyard’s grapes, with the flavors of blueberry, strawberry and a dash of spice.
Three red wines are also produced at La Caille, using juice from other wineries, but aged, blended and bottled on site. The Napa Valley Cabernet Sauvignon, the Russian River Valley Pinot Noir and the
Continued page 7
Wine and cheese tastings at La Caille include five wines under the Château La Caille label, plus cheeses from Caputo’s. (Photo courtesy of La Caille)
Dr. Jeff Matson, DC
Matthew Smith, DC
Succulents, sunflowers and stories at the Sandy farmers market
Saturday market runs until mid-October.
By Victoria Wetzel v.wetzel@mycityjournals.com
Every Saturday, the grassy field at Amphitheater Park in Sandy gets peppered with white tents placed by local entrepreneurs and vendors. Folding tables pop up, display stands are dusted off and set up, and free samples are laid out meticulously waiting to be eaten.
This is a completely routine event for resident vendors at the Sandy farmers market. However, it is a new experience to both Andrea Bangerter, owner of Annie’s Blooms, and Jamie Fink, owner of KJs Garden, a business which sells homegrown succulents and plants. This is the first year that both of them have chosen to sell their products in a farmers market.
Bangerter had lots of success selling her organic flowers to friends and family last summer, and it gave her the confidence to see if she could sell to a larger crowd. One thing Bangerter has especially enjoyed about this experience is getting to share her story with all of her customers.
“Watching my mom in the garden was my happy place,” Bangerter said, describing how she got the name Annie’s Blooms for her business. “To this day, [my mom] calls me Annie, a name that feels like home.” Bangerter couldn’t have been happier to pay tribute to her mom in this way.
Fink, after having sold only two of her plants in a span of eight months, got a suggestion from her sister to try and sell her excess succulents in a farmer’s market.
“A bunch of [my plants] grew and I didn’t know what to do with them because they were filling up so much space,” Fink said. So she, like many other vendors, opted to enter a farmers market in hopes of
making a profit from her extra goods.
One thing both Fink and Bangerter have noticed since being involved with the farmers market is a sense of appreciation for all the hard work that goes into the market. Fink observed, “You gotta have the time to do everything for it, some of the booths next to me will cook for days at a time just for a couple hours [of sales].” Along with all their extra efforts, vendors also have their work cut out for them on market days. They arrive an hour before every market to set up, then they must stay for a half hour to an hour afterward to take down their tent and put their supplies and products away, putting in around six hours of work every Saturday.
“I never realized how much work people put into it,” Fink said.
For Bangerter, this experience has helped her make new friendships with the other vendors.
“I honestly didn’t expect to be involved in the community so much. I didn’t expect to get to know the other vendors so much and how well they know each other,” she said.
But it isn’t only the other vendors that Bangerter and Fink have forged relationships with. Both vendors have recurring customers who come back week after week to support their businesses. While Bangerter has a customer who returns to her stand and buys from her weekly, Fink has had many people return to tell her how happy their plants are in their houses and how much they love taking care of them.
“I feel like [Sandy City] is just really good at telling people about everything and [people] can come listen to music and bring their kids and their family,” Fink said.
The Sandy farmers market runs Saturdays from 9 a.m. to 1 p.m. until Oct. 18 at Amphitheater Park, 1300 E. 9400 South. l
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Andrea Bangerter with daughter from Annie’s Blooms. (Victoria Wetzel/City Journals)
Sandy’s farmers market runs every Saturday through Oct. 18. (Victoria Wetzel/City Journals)
Even though the day brought rain, and even a little hail, Sandy City’s holiday parade and events continued on. The marching bands even performed in the
Flags numbering 250 were displayed in front of Sandy’s City Hall during the holiday to celebrate America’s birthday.
Sandy’s Dr. Emmett Brown danced his way through the entire parade route. He was even spotted dancing in the staging area.
rain!
Three BMX demos ran throughout the day starting at 1 p.m. Riders even struck around to participate in the parade.
Sandy's Fourth of July events were held in the courtyard and park areas along 10000 Centennial Parkway.
The Utah Cultural Alliance helped to sponsor some of the entertainment and events during Sandy’s Fourth of July celebrations.
Sandy City invited neighboring residents to join them during their “biggest Fourth of July celebration in Salt Lake County!
Free concerts were performed throughout the day on the Fourth of July along with the annual parade, fireworks, and food vendors.
Alphorn musicians started off Sandy’s Fourth of July parade as their call beckoned parade goers and attendees alike for the festivities.
Utah’s South Tongan Stake showcased the “pioneer strong spirit like our ancestors” during the annual Fourth of July parades in local cities.
Three DeLoreans tailed Dr. Brown, awaiting his direction for time travel.
A timelapse of the preparation and set-up for the Fouth of July Celebrations in Sandy is available on the city’s website and social media sites.
Photos by Cassie Goff cassie.g@thecityjournals.com
Community celebrates fourth annual Historic Sandy barbecue with ribbon cutting and donation
Sandy City welcomes children to new playground and enhanced park amenities at Bicentennial Park, one of Sandy’s oldest parks.
Collette Hayes
c.hayes@mycityjournals.com
In case you were wondering what that sweet ‘n’ tangy aroma was coming from Sandy City’s Bicentennial Park around dinner time on June 11, the city was celebrating its fourth annual Historic Sandy Neighborhood Barbecue. The event brought the community together for a celebration, featuring a pulled pork dinner, expertly prepared by the United Methodist Hilltop Boy Scouts of America troops 8411 and 411.
The occasion included a ribbon-cutting ceremony to celebrate the new playground and enhanced park amenities for Bicentennial Park. The park renovation reflects the city’s commitment to providing spaces throughout the city for enjoyment and community building. Just minutes before the ribbon cutting, an Alta High School student made a significant impact by presenting a generous donation to the Sandy Club Pantry, highlighting his dedication to supporting community members in need.
Sandy City Councilmember Ryan Mecham, District 1, welcomed Mayor Monica Zoltanski, elected officials, and the community to Sandy City’s annual Historic Neighborhood Barbeque. This year’s event celebrated the official ribbon-cutting ceremony in recognition of the complete refresh of one of Sandy City’s oldest parks, located at 530 E. 8680 South.
According to Susan Wood, Sandy City public affairs and public information officer, the new playground features equipment to provide a safer, more sensory environment for kids, with a poured-in-place surface that makes it more accessible to those with mobility issues. The park also features a hammock lounge, four new pickleball courts, two new tennis courts, a permanent
The park renovation is part of an overhaul of the city resources in historic Sandy. During her opening comments, Zoltanski thanked Sandy City Parks Superintendent Jeremy Garcia for serving as the acting foreman and overseeing all the contractors involved in the project. She noted the project was made possible by the help of funds from Salt Lake County’s Transportation, Recreation, Culture and Conventions (TRCC) grant program.
“Having a safe park, a beautiful playground, and a baseball field makes a great gathering space for community,” Zoltanski said. “The community is going to see the enjoyment this investment in historic Sandy will bring generations to come; our deep thanks go to Mayor Wilson, the Salt Lake County City Council, and the TRCC board and staff whose donation of more than $750,000 more than matched our city contribution.”
Shalome Orton, the Executive Director of the Sandy Club, which was founded in 1991 and located just steps away from Bicentennial Park, directed the children from the Sandy Club to sing the national anthem to kick off the evening’s events.
David “Van” Hafner, a senior at Alta High School and lifeguard at the Sandy
Recreation Center, took the stage following Zoltanski’s remarks and presented a $500 Smith’s Food gift card to the Sandy Club. His donation was given in support of the club’s community food pantry, which plays a vital role i n meeting the food security needs of local children.
For the last two years, Hafner has dedicated himself to helping to retire the lunch school debt in the Canyons School District. According to Zoltanski, to date, he has raised over $4,500 to help address this need and was honored with the Smith’s Zero Hunger Award, receiving a $500 food gift card. Hafner said, “I thought the best thing I could do with the food card was to donate it to the Sandy Club pantry. I enjoy doing philanthropy, and I thought this would be the perfect way to show my support for those kids in need.”
Zoltanski and the Sandy City community celebrated the opening of the improved park with a countdown and ribbon-cutting ceremony.
“This investment in Sandy will serve as a gathering space for community and friendships,” Zoltanski said. “We hope it will be here for many generations to come—a place to enjoy and a place to build community.”l
David “Van” Hafner, a senior at Alta High School and lifeguard at the Sandy Recreation Center, donated a $500 Smith’s Food gift card to the Sandy Club. (Collette Hayes/City Journals)
The new playground features equipment to provide a safer, more sensory environment for kids, with a poured-in-place surface that makes it more accessible to those with mobility issues. The park also features a hammock lounge, four new pickleball courts, two new tennis courts, a permanent cornhole and a slackline. (Photo courtesy Sandy City)
cornhole and a slackline.
Choix Evident are all bottled under the Château La Caille label.
“I’m a seasonal wine drinker, so right now I’m loving the estate rosé because that’s just what goes with the season,” Eltzholtz said. “I love it because it’s ours. We make it 100%. I love drinking a wine where I see the grapes grow throughout the year.”
The tasting features five La Caille wines, paired with Caputo’s cheeses, in-
People will enjoy it
reserved and only those 21 and older can attend. The cost is $29 for wine, plus $16 for the cheese pairing experience. Each attendee also receives a souvenir wine glass. To register for a wine tasting, or to order wine for pick-up from the estate, visit LaCaille.com. The wines are not available at the liquor store or in other restaurants.
“The experience lasts 60 to 75 minutes but since everybody is always welcome to have a glass of wine after the tasting, sometimes that takes a little longer,” she said. “They’ll hang out and enjoy their favorite wine and go out on the patio.”
Located near the mouth of Little Cottonwood Canyon at 9565 Wasatch Blvd., La Caille is celebrating 50 years of fine dining and magical experiences. While the restaurant offers upscale elegance, the wine tastings can be a more casual affair.
Angela Eltzholtz
cluding Laura Channel goat cheese, blue and fig mostarda, and tartufo.
Wine and cheese tastings are held every Wednesday and Friday at 6 p.m., and Saturdays at 4 p.m. Seats must be
“I talk to them about the wine, the cheese and La Caille. We often walk outside and see the peacocks,” Eltzholtz said. “The wine tasting brings them in but everybody’s so interested in this property, its history about what we do here. So we talk a lot about that, too.
“People will enjoy it wherever they are, from beginners who don’t know anything about wine, to people who already know a lot about wine. So really, I have the full spectrum. I will meet you, where you’re at.” l
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A firm believer in the biopsychosocial approach, Dr. Hararah views patients as complex individuals whose lives and experiences shape their healthcare. Known for his compassionate care and dedication, he listens intently, prioritizes your well-being, and works to find the best diagnosis and treatment plan.
As the owner of Riverstone Medical, Dr. Hararah is committed to helping you achieve your best health.
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La Caille’s wine specialist, Angela Eltzholtz, hosts wine and cheese tastings three days a week, educating and enlightening people about the restaurant’s vineyard and products. (Photo courtesy of La Caille)
Favorite local eats for every mood and moment
By Holly Curby hello@hollycurby.com
hether it's the sizzle of hibachi flames, the comfort of pasta inside a vintage trolley, or sharing fondue by candlelight, the way we dine shapes our memories just as much as the food itself. In a world that increasingly values experience as much as flavor, eating out has become more than a necessity or luxury— it's a ritual of connection.
According to the National Restaurant Association, more than 60% of Americans dine out at least once a week, and 45% of adults say restaurants are essential to their lifestyle. From special occasions to everyday indulgences, here’s a roundup of my personal favorite local spots, categorized by the kind of meal and mood you might be in.
Sometimes, the best side dish is fresh air. When the weather’s kind, there’s nothing like dining al fresco:
• Trellis Café – My personal go-to for patio dining. Nestled among greenery, the ambiance is as fresh as the seasonal dishes. Ideal for a relaxed summer lunch, but be sure to make reservations and tell the amazing hostess, Jenn, I say hello.
• Cafe Molise – With an elegant courtyard downtown, it's perfect for Italian fare under the open sky. Try the penne di caprino and creme brulee.
• Silver Fork Lodge – Up Big Cottonwood Canyon, this spot offers rustic charm, a wooden deck and mountain air that makes everything taste better.
• The Terrace Cafe at St. Regis (Deer Valley) – Elegant, upscale and offering panoramic views, their patio is a destination in itself. Guests are transported up to the restaurant in the complimentary funicular which is an experience in itself.
• The Cliff Dining – True to its name, you’ll dine perched above scenic terrain. Great food and even better sunsets.
• Ruth’s Diner – Escape the city into the serene ambience of Emigration Canyon. Check out their website for a schedule of live music on the patio.
If you’re after a unique setting, these places deliver delicious food with a side of novelty:
• Spaghetti Factory – Where else can you enjoy classic spaghetti and meatballs while sitting inside an old trolley car? It's quirky, nostalgic and surprisingly cozy.
• Prairie Schooner – Steak and hearty American fare served in covered wagons under dim lantern light. A nod to Utah's pioneer past, this one’s both tasty and theatrical.
• Billy Buncos – A fun, funky place where you dine under cars suspended above you. The food? Equally creative and satisfying.
If your meal is also a game night or show, these places turn dining into entertainment:
• Good Move Café – Board games and bistro-style eats? Count me in. It’s the perfect spot for casual hangouts, family nights or a low-key first date.
• Benihana or Bonsai – Teppanyaki chefs cook right in front of you with flair and fire. It’s dinner and a show, seasoned with soy sauce and laughter.
• Desert Star Playhouse – Family-friendly musical parodies in a western-themed saloon. Get ready to cozy in with your neighbor as you share a pizza or enjoy a good old-fashioned root beer float.
Whether it's a taste of Israeli cuisine or a club sandwich, here are a couple more must-visits:
• Feldman’s Deli – A standout for East Coast-style deli fare with an Israeli twist. Their pastrami sandwich is legendary, and every entree ordered brings a much-anticipated bite.
• The Coffee Shop at Little America Hotel – Sure, it's the sister hotel to the luxurious downtown Grand America, but their club sandwich? Perfection. Pair it with a walk around the manicured grounds of their neighboring sister hotel for a surprisingly affordable treat in an upscale setting.
Dining out isn't just about convenience. It’s about atmosphere, ritual and the pleasure of sharing space with others—whether that’s with strangers gathered around a teppanyaki grill or loved ones sharing dessert under a starlit patio.
As Julia Child once said, “People who love to eat are always the best people.” And luckily, our local food scene is full of places that let you eat well—and live fully.
Want to learn more about how to up your dining at home experience? Check out Holly’s Highlights podcast Season 3 Episode 14. Available wherever you listen to podcasts. Have a favorite dining spot or want me to come visit your restaurant? Connect with me at www.hollycurby.com. l
Patio dining at Thanksgiving Point’s Trellis café. (Holly Curby/City Journals)
Food Trucks spice up Sandy celebrations
Photos by Cassie Goff
Even though the parade was one of the major draws to the Fourth of July events in Sandy, the varying food options were hard to overlook.
Kona Ice provided Sandy residents the option of a sweet treat to cool down after watching the Fourth of July parade in preparation for fireworks.
The Corn Dog Company offers honey glazed, panko coated, cheese bombed, and mini corn dogs as their favorite menu items.
Crazy for Coxinhas offers quick brazilian food and a chance to pose with their wacky chicken. Find them at upcoming events in Taylorsville and West Jordan.
Ever wanted pizza in the shape of an ice cream cone? Pizza Cone Zone has you covered at local city events all summer long.
Sandy’s annual Fourth of July celebrations offered lined up over 23 food trucks vendors to help support local business and feed their patrons/residents.
Bridging the gap: Making farm-to-fork products affordable
Misconceptions about the cost of locally-produced food keep some families from enjoying the benefits.
By Peri Kinder peri.k@thecityjournals.com
Local farmers markets are welcome events, recognized for delivering fresh, seasonal produce and food items. But for some families, the price of farm-fresh products seems to be too high, creating a nutritional divide for lower-income households.
Natalie Loots wants to change that narrative. She is the Community Food Security Program manager with the Utah Department of Health and Human Services and said there are several programs available to make farmers markets accessible and affordable.
“Our main goal is to make local foods, like fruits and vegetables and other high-nutrition foods more affordable for low-income folks,” Loots said. “Our main program that we operate is called the Double Up Food Bucks program, which has been around since 2015.”
With Double Up Food Bucks, people enrolled in the SNAP program can get up to $20 of free Utah-grown produce with every visit to a participating market. The program offers a dollar-for-dollar match, up to $20, matching SNAP benefits.
“If folks go to the information booth at the farmers market, they swipe their SNAP card and they’ll get tokens for SNAP and then tokens for Double Up to use at the different vendors at the market. There’s no paperwork they need to fill out. All they have to do is have a valid SNAP card that is currently active.”
Loots said the CFSP works to eliminate barriers that limit access to nutritionally-dense foods. Initiatives like the Senior Farmers Market Nutrition Program offers low-income seniors a $50 farmers market voucher to use throughout the season. Utah Produce Rx partners with local healthcare clinics to create a $300 fruit and vegetable prescription patients can use at participating farmers markets.
Caroline Hargraves serves as the marketing director for the Utah Department of Agriculture and Food’s economic development division. She said while prices might be higher on some items at farmers markets, the food quality and nutritional value is much better than what can be found in many grocery stores.
“I think a lot of people don’t understand that it takes time, energy and labor to produce food. We have such a culture in America of expecting food to be cheap but people who produce it deserve a living wage,” Hargraves said. “Farmers get such a small portion of the dollar that the average consumer pays at
the grocery store and I think people don’t understand that. But when you buy directly from farmers at a farmers market, that money is going directly to them.”
Utah’s DHHS operates a local food purchasing assistance program to help socially disadvantaged farm owners. Since the spring of 2022, the program has purchased food from local farmers to distribute to families experiencing food insecurity.
More than 60,000 individuals have received farm fresh food at nearly 600 distribution events across the state. This will be the last summer the program will be utilized, as federal funding has been cut, but organizers are looking for additional funding sources.
A 2025 Utah State University study, Cultivating Community and Commerce: A Summary of the Statewide Social and Economic Impacts of Utah Farmers Markets, found that farmers markets offer more than just fresh produce. Communities hosting farmers markets fostered community connection, empowered small businesses and contributed to the state’s economy.
The study also found food deserts are prevalent in the
state. These areas have limited access to nutritious food, affecting more than 800,000 Utah residents. Farmers markets address this dire need, so affordability is key.
“We have several initiatives at the Department of Agriculture and Food to encourage people to support local farmers and ranchers,” Hargraves said. “It does make a difference, both for that individual, like a farmer or business owner, and for the community. The more dollars we can keep circulating in our local economy, the better. But also it tastes better. With local foods, you can taste the difference.”
For more information about farmers markets affordability programs, or to find participating markets, visit uah.org/gethelp.
“Our work is aiming to make food security accessible in a way that it functions as a social determinant of health,” Loots said. “Farmers markets are for everybody, and we try to make eating local produce accessible to everybody…Access to healthy foods affects chronic disease outcomes or health outcomes, longevity and quality of life. Those are so deeply connected.” l
Locally produced food has better health benefits and can be more affordable than people realize. (Canva stock)
Dear Sandy,
For the past five and a half years, it’s been an honor to serve as your District 2 City Council representative. Now, I’m excited to take the next step as your Mayor.
votestroud.com
As a National Guard veteran, former small business owner, and educator for Canyons School District, I bring a well-rounded perspective to public service. I understand the diverse needs of our residents. As a mom, lifelong resident, and community volunteer, my heart is rooted here in Sandy.
I’m running for mayor because I believe in Sandy’s future. With experience, a strong work ethic, and a deep love for our city, I’m ready to lead. I would be honored to earn your support.
Warmly, Alison Stroud
Paid for by Friends of Alison Stroud
Chalk art event brings Sandy neighbors together
Driveways were the canvas on which art was created.
By Peri Kinder peri.k@thecityjournals.com
Families, friends and neighbors turned their driveways into works of art during a neighborhood chalk art festival and market in Sandy. Melody Tripp organized the first event last year and was excited to bring it back for the second time.
The festival was centered around Julho Street and extended for several blocks, with more than 20 families participating. Neighbors also sold treats, lemonade, magnets, 3D-printed items, homemade breads, bracelets and more. The idea was to get neighbors out visiting with each other and making new connections.
“It’s been an awesome day,” Tripp said. “I love just seeing how many people come out and spend the time and do art. It’s just fun.”
Laurisa Cope’s artwork featured flags from Colorado and Argentina, where her daughters are located. The theme for their art was “Where Will Summer Take You?” and she invited neighbors to share their summer vacation ideas.
“It’s been really good,” Cope said. “We’ve met a lot of people we didn’t know well.” l
Melody and Jack Tripp put the finishing touches on their chalk art. Melody organized the event and hopes it continues to bring neighbors together. (Peri Kinder/ City Journals)
Brandy Heninger (left) got her whole family involved in the neighborhood chalk art festival, held at the end of June. (Peri Kinder/City Journals)
Neighbors toured the area to enjoy the different chalk designs made by their friends and to get to know new people. (Peri Kinder/City Journals)
More than 20 families participated in the second neighborhood chalk art festival, decorating their driveways with colorful pictures. (Peri Kinder/City Journals)
Six city employees earn recognition at a Sandy Fire Department event held June 28.
A25-year veteran in the Sandy City Public
Works Department was honored by city firefighters for his efforts in saving a couple from their burning home.
Last May 12, John Butcher was driving on his route through the city when he saw smoke and flames coming from a home near 11000 South and 300 East. He found an elderly homeowner trying to douse the blaze with a garden hose, but strong winds that day were helping the fire spread quickly.
After learning that a woman was still inside the home, Butcher entered the smokefilled garage and heard a faint voice crying for help. The woman, unable to walk due to health issues, was crawling toward the door. Through the thick smoke, he lifted her up to carry her out. But her disoriented husband was re-entering. So, with the woman in one arm, Butcher used his other hand to also guide him out of the burning home to safety.
For his efforts, he received the Life Saving Award as part of the Sandy Fire Department’s Pinning Ceremony on June 28.
Five other personnel were also honored at the ceremony. Brady Kuan and Matthew Welch received their promotions to paramedic status. And new firefighter/EMTs who’ve joined the department were also recognized: Brock Lauritzen, Jesse Peacock and Dane Rasmussen.l
Julie Slama j.slama@mycityjournals.com
This summer, around 250 Canyons School District students each week are exploring creativity and curiosity through hands-on camps. They’re building robots, launching rockets and uncovering science with magic. Art sessions spark imagination, while soccer drills and dance routines keep kids active. Crochet offers a calming break and wildlife encounters — like meeting an alligator snapping turtle — add a sense of adventure. The camps, like after-school classes, are offered through community education.l
Sandy City Public Works Street Supervisor John Butcher was honored with the Life Saving Award from the city on June 28. (Photo courtesy of Sandy City)
Canyons School District students experimented with several different mediums during their summer art camp session. (Julie Slama/City Journals)
Canyons School District summer campers rehearse their routine to songs from “Wicked.” (Julie Slama/City Journals)
Back-to-back
state titles propel Waterford to national Science Olympiad
Julie Slama j.slama@mycityjournals.com
The Waterford School Science Olympiad team secured its second consecutive state title this year, following its first-ever win just last year.
This latest victory earned the team a spot at the national Science Olympiad competition, held at the University of Nebraska, under the leadership of first-year faculty advisor Alisa Poppen.
Seniors Keean Kawamoto and Jack Khachatryan achieved the team’s highest individual event finish, placing 17th in the
chemistry lab event.
The team also improved its national ranking, moving up three spots from last year to finish 42nd in their division.
“Students gained valuable experience interacting with other teams and receiving feedback from the event organizers,” Poppen said.
The national tournament represents the highest level of competition in Science Olympiad, bringing together 120 of the top teams from across the country, along with an international team from Japan, involving more than 2,000 students.”l
Survey seeks questions readers have for their local government candidates
Fill out our survey so your candidates know what questions to answer for our Voter Guide.
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Please respond to the survey found through the QR code, which will take less than three minutes to complete. Your response will help guide the design of our Voters’ Guide.
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Thank you for your continued readership and support of your local staff here at the City Journals.
August is National Self Awareness Month
The Waterford School Science Olympiad won the state championship and competed at the national contest this spring. (Photo courtesy of Waterford School)
By Becky Ginos becky.g@thecityjournals.com
been 65 years since Max Elliott started his career in the Davis County Surveyor’s Office and he’s still going
Elliott was just reelected as Davis County Surveyor for another three years – so retirement is in the distance.
“Surveying is kind of a unique line of work,” said Elliott. “You’re more outside than inside.”
It was more or less luck that brought him into the field, he said. “I worked under Don Davis then worked under Glenn Austin. When he retired I served the remainder of his term.”
Elliott served as the elected surveyor for eight terms and in 2021 started his ninth term. During that time he had only one challenger for his position.
“If there was an election and they found out he was running nobody was willing to run against him,” said Administrative Secretary Louise Miller. “Everybody respects him. He knows everything about Davis County. If you ask a question he’ll know where to find the material.”
Max is wonderful to work for, she said. “He lets us do our job but he’s there if needed. I’ll be working on something and he'll ask if I need to sit down or suggest I need time off. He cares about us.”
He treats everyone with respect and kind-
ness, Miller said. “If the public comes in and needs something he’ll give the answer but if he doesn’t know the answer he’ll search until he finds it.”
“I have known and worked with Max for many years,” said Chief Deputy Surveyor, Kyle M. Corbridge. “One day we were surveying in an open field and we were using a 300 foot metal chain to measure distances with. Max took the front end of this metal tape and I held onto the rear end of the chain.”
Corbridge said Max went out about 295 feet from him to set a point in the ground. “I was standing next to an electrical fence the farmer had to keep his livestock in. I was holding onto the reel of this tape secured onto a wooden handle. I somehow ‘accidentally’ made contact with this fence and about 300 feet away I heard a commotion. It took some time before he was able to laugh about that.”
“I’ve seen a lot of changes in 65 years,” said Elliott. “I used to work with steel tapes that were 300 feet long. Now we’ve got global system positioning. It can tell within a dime in an area if it’s done right.”
There’s satisfaction in keeping the real map (which is the earth itself) in place, said Elliott. “It’s quite a job keeping those points in place with all of the growth.”
Elliott said surveyors are concerned that in a few years there won’t be enough people interested in the field to follow in their footsteps.
“Most surveyors are in their 50s, 60s or 70s. I know if they got involved in doing it they’d be excited to come into the profession. I don’t think you can meet anyone who would say they don’t enjoy it.”
“I know him as a man of integrity,” said Corbridge. “As a surveyor he is thorough, en-
suring the work is being done in an accurate and precise manner. He has been a great leader, teacher and mentor through his examples and patience.”
“I thoroughly enjoy this profession,” said Elliott. “I got into it and stayed.” l
Max Elliott stands on Frary Peak. Elliott has three more years in his term as Davis County Surveyor (Courtesy photo)
Spoil your pet at these top 5 dog bakeries
From gourmet biscuits to birthday pizzas, local dog bakeries serve up tail-wagging treats.
By Peri Kinder peri.k@thecityjournals.com
bakeries are popping up all over, catering to man’s best friend. If you’re looking for something as simple as a healthy, organic treat or as elaborate as a birthday cake for your furry friend, these local bakeries will help show your fourlegged bestie how much you love them.
Dela’s Doggy Desserts, 1538 W. 7800 South (West Jordan)
Your canine companion will love the selection of yummy treats at Dela’s Doggy Desserts. The problem is, you’ll want to buy them all! The Doggy S’more features a peanut butter and pumpkin cookie with carob and yogurt topping. Or try the Doggy Donut Pack with four doughnuts made from sweet potato and oats, topped with cream cheese, peanut butter and carob.
Dela’s also offers a unique outdoor space, which includes a grass play area and a covered patio, to host your pup’s birthday or other special occasion. The shop’s pet boutique sells adorable collars, leashes, bandanas, food bowls and accessories. Plus, there are fun gifts for dog parents including picture frames, key chains and glasses. Visit online at DelasDoggyDesserts.com.
Rebel Paw, 7681 S. Main St. (Midvale)
The popular dog food truck has found a permanent home on Midvale’s Historic Main Street, where pups and their owners can browse for the perfect treat or toy. The bakery features healthy dog-friendly snacks like cupcakes, cinnamon rolls, peanut butter sandwich cookies, dog pies and more. Rebel Paws
makes elaborate cakes in an assortment of designs for adoption day celebrations or any other event.
Pup parents can also customize a bandana, choosing from a variety of fabrics, sizes, colors and patterns. If you’re hosting a dog party, the Rebel Paw food truck is available to book so your puppy and all his friends can enjoy delicious treats. For more information, visit RebelPaw801.com.
Ma & Paws Bakery, 1227 E. 3300 South (Millcreek)
Featuring natural, holistic, organic foods, Ma & Paws Bakery hopes to alleviate many problems affecting pets, including allergies, joint issues, digestive ailments and kidney troubles. The bakery has 20 different flavors of gourmet dog biscuits in four biscuit sizes to suit any dog. One of the bakery’s best-selling items is the custom-made birthday pizza that includes whole wheat dough, tomato sauce, shredded chicken and parmesan cheese.
Ma & Paws also has an assortment of natural dog foods, vitamins, supplements, toys, collars and chews. For bath days, use the self-serve dog wash for less than $20 or give Fido a Theraclean Dogbubbles bath that deep-cleans her fur. Visit MaAndPawsBakeryInc.com for more info.
Jake’s Bakes Dog Treats (Online)
Kerri Cooper creates fun and original pup snacks with superfoods like pumpkin, turmeric, sweet potato, oats, hemp hearts, flax seeds and blueberries. Doggy favorites include the Bacon & Cheddar Woofles with eggs, the canine cannoli featuring Greek yogurt and cinnamon and Pup Tarts in strawberry or blueberry.
Jake’s Bakes is an online-only shop but Cooper frequently attends farmers markets in Salt Lake, Weber and Davis County,
where her fans can pick up a bag of treats for their furry friends. Follow her Instagram page @JakesBakesTreats for her summer schedule. For a complete list of treats, snacks and chews, visit JakesBakesLLC.com.
The Dog’s Meow, 2047 E. 3300 South (Millcreek), 866 E 12300 S. (Draper)
The winner of several Best of State awards, The Dog’s Meow has been operating for nearly 30 years. Now, with two locations, the shop is a pioneer in the healthy dog and cat food industry, bringing quality products to furry friends across the state.
The Dog’s Meow only carries the highest quality products, so customers know the food, treats, supplements and toppers they buy will support their pets’ healthy growth. Pet owners can also purchase safe toys, dental and grooming products, biodegradable poop bags and more. Plus, the DIY dog wash stations help keep puppies clean for an affordable price. Learn more at DogsMeow.com. l
Show your sweet pup some love with homemade treats, healthy foods and fun cakes from dog bakeries in the area. (Canva stock)
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.
From $300 dreams to $1,000 realities—barbecue ain’t for the faint of heartburn
Rainy days can be a food truck’s biggest villain.
By Shaun Delliskave s.delliskave@mycityjournals.com
WhenKenneth Hunt rolled into Utah in the summer of 2019, he brought with him a weathered smoker, years of culinary experience and an unwavering Texas pride. Now, six years later, he’s the owner and sole operator of Hunt’s Texas BBQ, a mobile barbecue operation serving slow-cooked brisket and pulled pork to hungry customers across the Salt Lake Valley. But behind the smell of mesquite smoke and the sizzle of meat is a oneman production fueled by grit, consistency and a love for the craft.
“My wife and two kids moved down here from Houston in June of 2019,” Hunt recalled. “After living in the Houston area for 40-plus years, I’ve had my fair share of hurricanes and storms and whatnot…we were just at the point to where we were tired of redoing a house and dealing with floods and everything that came along bad—the chemical plants and everything like that.”
Utah, with its mountain views and considerably less humidity, offered a fresh start.
“I’ve always enjoyed barbecuing for friends and family and coworkers and stuff like that, so I figured I’d take a shot. We bought this trailer, added some pits, and that was 6 years ago. Been going strong since then,” he said.
But “going strong” doesn’t mean it’s easy. Hunt runs the truck solo, managing the entire operation from purchasing to prep to service. His wife, a schoolteacher, is busy during the academic year, leaving Hunt to wear every hat in the business.
“I pretty much do all my shopping and scheduling and whatnot,” he said. “So it gets a little hectic and crazy trying to juggle every hat to wear and still put out some great Texas barbecue.”
The day often begins before sunrise. The raspy voiced entrepreneur still maintains his friendly Texas drawl.
“I start cooking about six in the morning. And of course, these briskets—shoot—they go 10 to 12 hours at least, so nothing’s really served day-of. I’m smoking briskets constantly and pork butts. But with barbecue, there is no exact time. When they’re done, they let you know they’re done.”
That intuition—listening to the meat— comes from experience, not a recipe book. Once cooked, meats are wrapped and refrigerated until serving.
Unlike a brick-and-mortar restaurant, a food truck requires strategy: site scouting, setup and building a customer base from scratch. Hunt wasn’t sure if Utah was going to be a permanent home, so the trailer offered flexibility.
“With the price of real estate for a storefront, you gotta put a big investment into that and really, really, really want to stay here and put down roots. With that being said, it’s a lot
easier to chase the money, per se, with the food truck,” he said.
His livelihood was temporarily derailed as vandals hit his trailer one night. It took several days to get it in operating order.
And chasing the money means learning the terrain. Not every event is a winner.
“I remember my first year or so—if I could go out anywhere and make $300, I thought I was doing something really good,” Hunt said. “Now, six years later, those times have changed drastically.”
He’s learned which locations and partnerships are profitable, and which aren’t. For example, events with the local Food Truck League can be a double-edged sword.
“They’re great for starting out and stuff like that, but they do charge us food trucks 10%,” Hunt explained. “So always having to pay somebody money to do your own stuff is not really the best choice. You go out with 10 different trucks and some days it’s hard to make $1,000—you might only do $300 or $400. And for me, that’s not really sustainable.”
There’s also the logistical gamble of having too much food left over—a cardinal sin in Hunt’s book.
If he does bring anything back, it usually doesn’t excite his family. “After six years, my family really doesn’t care to dine on barbecue for dinner any longer.”
When the weather cooperates, business is better. “The rain is the only thing that'll stop me from serving. Nobody really wants to come out in the rain,” he said. “The snow—there’s no real problem here in Utah with the snow. People are used to it.”
Running the truck isn’t just about cooking—it’s also about customer service. And sometimes, that requires quick triage.
“There’s some people that want to be catered to when they come to you,” Hunt said. “And if there’s 20 people in line, you don’t always have that extra four minutes to sit and chat. Some people might get upset that I have to rush you through the line, but if it’s snowing outside, nobody really wants to wait 40 minutes to get their plate.”
Still, he makes time when he can. “If you
still want to chat when I’m done, more than happy to come outside the trailer and talk to you.”
Some days, he runs the truck five or six days a week. Other weeks, only twice. That’s the balance he tries to strike between work and life.
“My wife is a teacher and she’s off for summer, so there are times that I want to spend a couple days with her. We’ll take a vacation. I might cancel some events just so I can spend more time. Because it’s not always just about work.”
Even after six years, the flame hasn’t gone out.
“I still enjoy doing it,” he said. “I don’t know what else I’d do right now. After six
years of doing this—I still love it.”
You can find Hunt’s Texas BBQ trailer next location on Facebook or Instagram.l
Kenneth Hunt stands between his barbecue smokers and equally large Texas flag. (Shaun Delliskave/City Journals)
Kenneth Hunt checks on his smokers before serving some fresh brisket. (Shaun Delliskave/City Journals)
Kenneth Hunt goes over the menu with a customer. (Shaun Delliskave/City Journals)
Savor the last days of summer with local foods and festivals
Eat up everything summer has to offer with festivals and events celebrating beloved local ingredients, rich cultural cuisine and skilled culinary artisans.
By Jet Burnham j.burnham@mycityjournals.com
Indian
Food Fair
Aug. 2, 11 a.m.-8 p.m. at Liberty Park
Spice up your summer with the fragrant flavors of Indian cuisine featured at the sixth annual Indian Food Fair. Enjoy authentic food, music, dance and culture.
Festival Gastronomico Mexicano
Aug. 2, 4-9 p.m. at Centro Civico Mexicano, 155 S. 600 West
Utah’s first Mexican Food Festival will feature authentic dishes, drinks and desserts highlighting the culinary diversity of the several regions of Mexico. Local restaurants, food trucks and traditional cooks and chefs will showcase the traditional and contemporary dishes that celebrate Mexico’s culinary cultural heritage.
Bear Lake Raspberry Days
Aug. 7-9 in Garden City
Bear Lake Raspberry Days celebrates all things raspberry to eat, drink and buy. Come for the famous Bear Lake raspberry shakes and stay for the nighttime Boat Light Parade and fireworks. The three-day celebration includes the traditional Main Street parade, boat parade, craft fair, carnival rides, group Zumba, live music, rodeo and fireworks. Dive into the fruity fun of the raspberry pie eating contest or delight in the razzle dazzle of the talent show. Compete for prizes and bragging rights by joining the kid’s fishing tournament, 5K fun run, golf scramble or cornhole and pickleball tournaments.
Lemon Bash
Aug. 15, 4-9 p.m. at Ken Garff University Club at Rice Eccles Stadium
This sweet event turns lemons into
lemonade by raising money for childhood cancer research through Alex’s Lemonade Stand Foundation. Cool down with refreshing lemonade and appetizers provided with free admission. Step into the casino room, place a bid at the silent auction or enjoy family-friendly activities and access to the field.
2025 Utah Cheese Awards Tasting Reception and Medal Ceremony
Aug. 24, 2-5 p.m. at 2Row Brewing in Midvale
A buffet of locally made cheese, fruit, honey, hot sauce, sweet sauce and more will celebrate this year’s top Utah cheesemakers and makers of cheese plate foods. Tickets to taste the buffet of the winners’ wares are $20, online or at the door.
Payson City Golden Onion Days
Aug. 29-Sept.1 in Payson
For 96 years, the people of Payson have celebrated their agricultural heritage with an onion festival. The many layers of the event offer something for every interest including a historic children’s parade, soap box derby, baby contest, talent show and car show. Residents compete for the prize of the biggest homegrown onions at the art and flower show. And, of course, there are food vendors selling onions of the “bloomin’ onion” variety to hungry festivalgoers.
Hooper Tomato Days
Aug. 30-Sept. 1 in Hooper
Hooper Tomato Days is bursting with tomato-town charm and themed activities such as the 5K Tomato Chase, Cherry Tomato Baby Show and Miss Pink Tomato pageant. With all the fixings of a traditional community spirit festival—barbecue competition, pancake breakfast, rodeo, live music, parade and fireworks—this year will honor its milestone 100th year by including features from the earliest years of the event such as a traveling band riding around town to rouse residents for the first day of the festival. The event also features unique smalltown sport with its dog race, cow drop con-
test, kids sawdust scramble and trash fishing.
Salt Lake Greek Festival
Sept 5-7, Friday and Saturday 11 a.m.10 p.m., Sunday noon to 8 p.m.
Journey to the land of rich food, lively music and charming culture at the 49th annual Greek Festival. Sweet and savory Greek delicacies and traditional bouzouki music are as close as the north parking lot of Holy Trinity Cathedral at 279 S. 300 West in SLC.
11th annual Eat Drink SLC
Sept. 10 and 11, 5-8 p.m. at Tracy Aviary
Enjoy an elevated culinary experience sampling food and drink from locally owned restaurants, craft breweries and artisan purveyors while enjoying live music and dance performances.
SLC VegFest
Sept. 13, 12-8 p.m. at Library Square
Sample vegan dishes from local restaurants or discover your new favorite vegan baked goods at the ninth annual SLC VegFest. This local celebration of veganism and plant-based eating is family friendly, with a kids area and live music. An adults-only beer garden features all vegan varieties.
Festa Italiana
Sept. 13 and 14, Saturday 11 a.m.-10 p.m., Sunday 11 a.m.-7 p.m. at The Gateway
Plaza
Slurp, swallow and savor a variety of region-based Italian cuisines, beer and wine as proud Italian-Americans celebrate their roots. Watch cooking demos and explore arts and crafts booths, or compete in the pizza or pasta eating contests. Learn about Italian culture through historical displays, live music, street performers, vintage bike show and exotic Italian car displays.
Brigham City Peach Days
Sept. 19 and 20 in Brigham City
Have a peachy keen time celebrating with a community proud of its produce. Peaches are the highlight of the event but the two days of festivities also include music concerts, car show, Harley and Custom Bike Show, quilt show and two different parades. Don’t miss the Brigham’s Beard Competition with categories for best mustache, best goatee, longest beard and best peach fuzz.
Melon Days Festival
Sept. 19 and 20 in Green River
For 119 years, Green River has celebrated their famously tasty melons and their growers with a parade and craft fair. Enjoy a slice of smalltown enthusiasm for melons at this year’s breakfast in the park, melon carving, photo contest, pony/unicorn rides, softball tournament, Fun Shoot, Melon Run, junior entrepreneur market and golf scramble. l
Eating juicy, locally grown melons is one of the main events at Green River’s annual Melon Days Festival. (Photo courtesy Robin Hunt)
A buffet of 2021’s Utah Cheese Maker winners’ prized products. Utah Cheese Awards Founder and Director Steven R. Jerman said the most competitive categories this year are cheddars, flavored cheeses and hot sauces. (Photo courtesy Steven R. Jerman)
Pizza and pasta eating contests are part of the fun at Festa Italiana. (Photo courtesy Sergio Coppa)
Watermelons are featured prominently in the annual Melon Days parade. (Photo courtesy Robin Hunt)
When the cafeteria closes: The harsh reality of summer hunger for kids
Summer is the most difficult time of year for students who rely on school lunches and breakfasts.
By Lizzie Walje l.walje@mycityjournals.com
The Utah Food Bank has historically dubbed summer as the official season of hunger. To some, this might come as a surprise. However, when schools shut down for the summer, so do breakfast and lunch programs, which students often rely on to ensure they’re receiving meals throughout the day.
According to Feeding America, the country’s largest nonprofit organization dedicated to combatting hunger, one in five children in the United States are currently facing food insecurity. In Utah specifically, the ratio is one out of eight people for adults, and one out of six for children. In Utah alone, roughly 220,000 kids rely on school lunch and breakfast programs for their daily nutrition.
The effects of hunger have long been studied and documented, showcasing that regardless of age, missing even one meal can result in a slew of negative consequences, both chronic and acute. Feeding America explains why food insecurity is particularly dangerous for our youngest residents:
“For children, food insecurity is particularly devastating. Not having enough healthy
food can have serious implications for a child’s physical and mental health, academic achievement and future economic prosperity. Research shows an association between food insecurity and delayed development in young children; risk of chronic illnesses like asthma and anemia; and behavioral problems like eating disorders, hyperactivity, anxiety and aggression in school-age children.”
Who you are can also have bearing on your potential to face food insecurity. While food insecurity is an issue that effects people of all backgrounds and circumstances, Black and Latino children are twice as likely to face hunger compared to their white counterparts. Another common risk factor for childhood food insecurity is growing up in a single parent household. In 2022, children who lived in a single income household, typically led by single mothers, were 33% more likely to experience hunger.
Historically speaking, summer is always a difficult season for reconciling hunger. However, 2025 has presented new challenges, especially following budget cuts implemented by the U.S. Department of Agriculture. Back in March of this year, two federal programs were cut, resulting in a combined loss of nearly $1 billion in funding for schools and food banks to buy directly from local farms, ranchers and producers. At the time, the agency claimed it was a decision
This
that would help “return [the agency] to longterm, fiscally responsible initiatives.”
The decision was made by the Trump Administration and Elon Musk’s Department of Government Efficiency or DOGE. At the time, they claimed the decision to cut funding was a means to slash federal spending, and therefore, reduce government waste. Previously, the USDA programs in question were funded through the agency's Commodity Credit Corporation, a Depression-era fund created to buy products directly from farmers. The cuts resulted in a loss of about $660 million in funding this year for the Local Food for Schools program, which is active in 40 U.S. states, including Utah.
Despite the jarring budget cuts, the Utah Food Bank sprang into action, as they are accustomed to doing ahead of the summer months. Back in March, they held an event called Feed Utah which was lauded for its convenience. Ahead of the event, pamphlets were left on residents’ front doors which explained how they could participate by either gifting a financial donation or leaving a bag of nonperishable food on their doorstep, which would then be picked up by Food Bank volunteers and employees.
“So it’s really hard for families who have a fixed budget to have money left for food. Do they choose to pay the rent? Do they choose to pay the power bill so they have heat?” said Utah Food Bank CEO and President Ginette Bott. “We recognize that not everyone can [donate] at this time. But at some point, in the future, please help us,
or your neighbors.”
After the success of the Feed Utah event, it was time again for the food bank to start tackling its most critical season: summer. Preparations for summer often begin as early as Thanksgiving and Christmas of the prior year, and with the added stress of federal budget cuts looming, it was imperative to get a handful of programs and events on the docket.
Incidentally, the USDA will still be providing funds for the Utah Food Bank’s Summer Food Service Program (SFSP). This program expands upon the food bank’s Kid’s Café program, which focuses on bringing meals to children 18 and under during the summer months. The program runs through Aug. 8 and includes two means of operation. Children can either go to an open site, where anyone under 18 will receive a meal, or they can access a closed enrolled site if they’re participating in specific activities.
Each site will offer either individual daily meals or a weekly box containing seven breakfasts and seven lunches. Meal types and schedules vary by location, but all sites will be closed June 16, July 4 and July 24 in observation of state and federal holidays.
To find a meal site near you, visit www.UtahFoodBank.org/SummerMeals, text “SUMMER” to 914-342-7744, or call the USDA National Hunger Hotline at 1-866-3-HUNGRY. More than 300 sites are available statewide, with Utah Food Bank operating 60 of them. Children must be present to receive a meal.
Another helpful program children can utilize this summer is SUN bucks or summer EBT. Eligible families will receive a $120 credit for each school-aged child in the household. To learn all about the SUN bucks program, who qualifies, how to apply, and more, visit www.jobs.utah.gov/customereducation/services/sebt/index.
For adults in need of food assistance, the Utah Food Bank is a great place to start locating resources. Visit www.utahfoodbank.org/ get-help/. This link can also be used by adults who are wishing to donate or volunteer at the food bank. l
County? City? What’s the difference?
Have you ever wondered what Salt Lake County actually does? If you live in one of the 23 cities in our area—like Murray, West Valley, South Jordan or Millcreek—you might think the county doesn’t affect your daily life. But the truth is, Salt Lake County helps all of us in big and important ways. Everyone who lives in the Salt Lake Valley is part of Salt Lake County.
Salt Lake County is like the glue that holds many parts of our community together. While cities take care of things like neighborhood parks and snow plowing on local streets, the county provides services that work best when shared by everyone. These regional services save money and help us all live better.
What Services Does Salt Lake County Provide?
Let’s break it down. Salt Lake County helps in areas like:
- Public Safety and Criminal Justice: The county runs the jail, provides prosecutors and public defenders, and helps with emergency response. In fact, public safety is the county’s biggest responsibility—it makes up over 74% of the county’s general fund.
- Elections: The county clerk makes
Aimee Winder Newton
Salt Lake County Councilmember|
District 3
sure elections are fair and secure. Cities contract with the county clerk for their municipal elections.
- Health Department: The county helps keep our community healthy by inspecting restaurants, giving vaccines, and cleaning up unsafe places like abandoned camps.
- Senior Services: Through programs like Meals on Wheels and senior centers, the county helps older adults stay active and connected.
- Mental Health and Addiction: The county leads programs for people who need support with mental illness or substance abuse, partnering with other groups to reach more people.
- Libraries: The Salt Lake County Library system serves most of the area (Mur-
ray and Salt Lake City have their own), giving people access to books, computers and classes.
- Parks and Recreation: From big parks and trails to swimming pools and rec centers, the county helps families stay active both indoors and outdoors.
- Arts and Tourism: The county owns facilities like Abravanel Hall and the Capitol Theatre, and brings in out-of-state visitors through conventions and tourism, which boosts our economy. The county owns the Salt Palace and Mountain America Expo Center.
- Property Tax and Land Records: The county collects property taxes (even for cities and schools) and keeps track of land ownership and real estate records.
A Government That’s Smart With Your Money
Salt Lake County has a budget of about $2 billion. While that sounds like a lot, only part of it is under the County Council’s full control. About $500 million of the total budget is what we call “passthrough” taxes—meaning the county collects it and passes it to others, like UTA or cities.
To stay financially strong, the Salt Lake County Council keeps a close eye on
spending. They’ve helped the county keep a AAA bond rating—the highest possible score, showing the county is careful with its money. The council also does stress tests and checks each department regularly to look for savings and to improve services.
Utah law doesn’t let counties collect more money just because home values rise. Instead, counties can only collect more if there’s new growth, like a new building. That keeps taxes fair, but it also means the council has to plan ahead and budget wisely.
One County. Many Communities. One Mission.
Salt Lake County doesn’t replace cities—it supports them. Whether your city needs help with road signs, snow removal or mapping, the county can step in with expertise and resources. It’s about teamwork.
The county’s job is to serve, support and strengthen every community in the region. By managing big services, using your tax dollars wisely, and working across city borders, Salt Lake County makes life better for all of us.
So next time you vote, enjoy a park, visit the library, or call for help—remember, Salt Lake County is there for you. l
There was no “gentle parenting” in the ’70s, especially at the dinner table. You either ate what was prepared for you, or you were labeled a sniveling, spoiled brat who didn’t care if children in China starved because you wouldn’t eat your meatloaf.
One time, I was forced to stay at the table until I’d eaten all my potatoes. I blame my dad. He had told me that potatoes have eyes and then lost his mind when I refused to eat mashed potatoes. I was convinced the lumps were eyeballs and I was not about to eat potato eyeballs.
I wasn’t trying to be picky, I just didn’t like things that were mushy, smelly, runny, squishy, eggy or slathered in mayo.
Grandma Stewart considered me the most coddled child in history. She could not fathom how I could reject her slimy bowl of lima beans, which included (if memory serves) onions, ham, shampoo and arsenic.
“If you don’t eat your lima beans, it just means you're spoiled,” she huffed when I put my head on the table to cry. She said the same thing when I refused to eat bread crust, cottage cheese, tuna fish or canned beets.
Side note: Grandma loved Jordan almonds, the only food she refused to share. She’d hide them from the grandkids because she knew we’d eat them. We scoured the cabinets until we found them and devoured every last one. I think that’s called a self-ful-
Foods that ruined my childhood
Peri Kinder Life and Laughter
filling prophecy, Grandma.
As a kid, terrible food was everywhere. If I wasn’t being subjected to a disgusting recipe Mom found in a McCall’s magazine, I was being betrayed by school lunch ladies. They’d slide a quivering square of delicious cherry Jell-O, topped with whipped cream, onto my lunch tray. But the joke was on me when I took a big bite of the tasty dessert only to learn it was sour cream, not whipped cream. Who does that to a child? Sadists, that’s who!
While eating dinner at a friend’s house, her mom shamed me for not eating the disgusting canned peas. So, I ate it and cried. It was just another meal I was forced to eat, like a hostage.
Sometimes, I’d take a proactive approach when it came to avoiding foods I didn’t like. Mom often made chicken pockets, which were shredded chicken mixed with cream cheese, baked into crescent roll dough. I hated cream cheese (mushy,
smelly). When I saw it in the fridge, I cried. I hid the box of cream cheese behind the wilted lettuce in the vegetable bin, but Mom always found it.
Other ploys included acting sick (rarely worked), “forgetting” about dinner while playing outside (never worked), pretending to sleep on the couch (sometimes worked) and throwing a fit at the dinner table (never worked, plus I lost dessert).
I don’t know why Mom refused to accommodate my delicate palate. I was only repulsed when it came to sauces, dressings, mustard, canned foods, Vienna sausages, tuna, cottage cheese, sour cream, maple syr-
up, vegetables, macaroni salad, yogurt, the textured vegetable protein popular in the ’70s or anything slathered in mayo. It didn’t matter. I was expected to “Learn to like it, or else!” Or else, what? A grateful digestive system? A lack of nightmares? A healthy relationship to food? With four daughters, I understand how hard it is to make meals for ungrateful children. I’ve had daughters who refused to eat pizza, spaghetti, meat, dairy products, lasagna, hamburger casserole or anything with onions. They probably have their own list of foods that ruined their childhood. That’s what therapists are for. l
