Bridging the gap: Making farm-to-fork products affordable
By Peri Kinder | peri.k@thecityjournals.com
Misconceptions about the cost of locally-produced food keep some families from enjoying the benefits.
Editor’s note: In this special edition you’ll find articles related to all things food.
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.
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 develop ment division. She said while prices might kets, the food quality and nutritional value is much better than what can be found in
Continued page 4
Reclaiming Life: Innovative Approaches to Managing Chronic Pain
For many, chronic pain is a relentless companion, impacting every facet of daily life. But hope is on the horizon. Breakthroughs in pain management being used at CommonSpirit hospitals are offering new avenues for relief, moving beyond traditional methods to provide more targeted and effective solutions.
Chronic lower back pain is one of the most common challenges. One of the most promising advancements for managing chronic low back pain, particularly for individuals suffering from vertebrogenic pain, is radiofrequency ablation (sometimes referred to as Intracept). This minimally invasive treatment is designed to provide long-lasting relief and improve overall quality of life by addressing the source of the pain, rather than simply masking the symptoms. In this procedure, a small probe is inserted through a tiny incision and guided to the basivertebral nerve and then radiofrequency ablation is used to disrupt the nerve’s ability to transmit pain signals.
“Radiofrequency ablation represents a significant shift in how we approach chronic lower back pain,” explains Dr. Snigdha Ancha, a leading pain management specialist. “By directly targeting the nerve responsible for transmitting pain, we can provide lasting relief for patients who haven’t found success with other treatments.”
But what makes radiofrequency ablation
so effective? Traditional pain management often relies on medications, physical therapy, or injections, which can provide temporary relief but don’t always address the underlying cause. Intracept, on the other hand, offers a more permanent solution by disrupting the pain pathway. Studies have shown significant reductions in pain scores and improved function in patients who have undergone the procedure.
Beyond radiofrequency ablation, other innovative techniques are gaining traction. Neuromodulation therapies, such as spinal cord stimulation (SCS), are becoming increasingly sophisticated. These devices deliver mild electrical impulses to the spinal cord, interrupting pain signals before they reach the brain. Newer SCS systems are designed to be more comfortable and customizable, allowing for personalized pain relief.
“We’re seeing remarkable results with neuromodulation,” says Dr. Jeffrey Pence, a pioneer in pain management technology. “The ability to fine-tune the stimulation to match each patient’s unique pain pattern is a game-changer. It’s not just about reducing pain; it’s about restoring quality of life.”
In addition to these advanced procedures, a holistic approach to pain management is crucial. This includes:
• Physical Therapy: Strengthening muscles, improving flexibility, and restoring function
• Cognitive Behavioral Therapy (CBT): Helping patients manage pain through coping strategies and behavioral changes
• Mindfulness and Meditation: Reducing stress and improving pain tolerance
It’s important to remember that pain management is not a one-size-fits-all solution. The best approach is tailored to each individual’s specific needs and circumstances. A comprehensive evaluation by a qualified pain management specialist is essential to determine the most appropriate treatment plan.
If you’re living with chronic pain, don’t lose hope. The advancements in pain management are offering new possibilities for relief and a chance to reclaim your life. Talk to your doctor about the latest techniques and find a path that works for you.
Learn more about the services, care providers and missiondriven work of the Holy Cross hospitals and CommonSpirit Health at www.holycrossutah.org.
At CommonSpirit Health, we make the healing presence of God known in our world by improving the health of the people we serve, especially those who are vulnerable, while we advance social justice for all.
When minutes count, count on our emergency care. Get to know us before you need us.
When you need emergency care fast, the closest emergency room is a smart thing to know. You never know the level of care you’ll need when an emergency happens and choosing the right ER can make all the difference. And a hospital ER comes with the confidence of additional services right on-site.
Congratulations to CommonSpirit Holy Cross Hospital – West Valley for receiving the Leapfrog Hospital Safety Grade-A Accreditation for the second consecutive time. Leapfrog Hospital Safety Grades are determined based on a rigorous assessment of various safety measures.
Find emergency care close to you at mountain.commonspirit.org.
i số 1-303-673-8166 (TTY: 711).
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/get-help.
“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
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Peaches found at a farmers market in Taylorsville in 2024. (Carl Fauver/City Journals) Vendors set up underneath rides at city festivals throughout the valley. (Rachel Aubrey/City Journals)
Good4Life Markets bring the community ethos, pothos, and produce
With evening farmers markets all summer long, backyard gardeners are encouraged to bring their oversupply too.
By Cassie Goff cassie.g@thecityjournals.com
“We give visitors the opportunity to support local residents with the chance to connect right there with neighbors and other community members,” said Denise Christiansen.
Christiansen is the owner and market director of Good4Life Markets. The market managing company hosts community-oriented farmers markets where residents enjoy ripe produce and hand-crafted products – all while catching up with the neighbors.
“The local aspect is what’s most appealing – you are buying fresh flowers that have been grown in your neighbor's flowerpatch. It’s pretty cool that way,” Christiansen said.
Good4Life Markets began hosting neighborhood farmers markets in Herriman in 2021. In the four years since, they’ve been growing like some of their vegetables, opening farmers markets in Saratoga Springs, Taylorsville, West Valley, and Highland. Good4Life recently opened farmers markets in West Jordan on July 23 and will be opening markets in Riverton in August as well (held on Fridays at Riverton City Park).
When Christiansen began with Good4Life Markets, she knew she would have to work with her team to set themselves apart from other established farmers and markets in the valley.
“We’re newer. Those other markets have been in place for 25 years, so they get the big farmers on the weekends,” Christiansen said.
They knew there was a niche and opportunity for weeknight neighborhood markets.
Good4Life Markets hold all of their farmers markets in the evening (from 5 p.m. until 9 p.m.), which lends opportunity for more of the local farmers and backyard gardeners to participate.
“We are always looking for farmers and backyard growers in the state of Utah,” Christiansen said.
She explained how backyard growers don’t have to go through special licensing to sell extra produce from their personal gardens or properties.
“If you have too many tomatoes, you can sell them to the public,” Christiansen explained.
“Maybe your apricot tree overproduced—bring them to market and we will have a table for you,” Christiansen said, adding that backyard growers can have a free table at Good4Life Markets.
Good4Life Markets typically follow the summer harvest schedule, following suit with their farmers and visitors.
So far this year, they’ve seen populari-
Good4Life Markets invites local farmers and backyard gardeners to sell at their local markets in varying cities in Salt Lake Valley. (Photo courtesy of Denise Christiansen)
ty with cherries, peas, summer squash, green beans, apricots, more cherries and cucumbers. In a few weeks, they anticipate a boom in corn and peaches.
Good4Life Markets not only have farmers and growers as vendors, but local bakers and crafters.
Many bakers bring artisanal bread, cinnamon rolls and other baked goods. Other tables highlight meats, cheeses, hummus, dips and spreads, homemade jams and jellies and salsas. There has even been slushie and lemonade vendors.
“Grab a cup of strawberries with chocolate, that’s been really popular,” Christiansen said.
Other non-edible products include skin care products like goat milk soap and agricultural products.
“Our primary focus is to bring the sustainability factor,” Christiansen said.
Good4Life Markets aim to create community connection by working in various activities and entertainment to their farmers markets. So far, they’ve done open mic nights and bingo days.
“We have musicians of some sort weekly,” Christiansen said. “It may be a local university student, accordion player, strolling musician or buskers.”
A few food trucks have also been invited to a handful of the neighborhood Good4Life Markets.
“We try to not overdue it with the food trucks because they have their place,” Chris-
Even though it was over 100° F when Good4Life Markets first opened this summer, the evening markets allow the temperatures to cool down and the shade to provide cooler environments for the transfer of goods. (Photo courtesy of Denise Christiansen)
“We started small and have been growing organically,” Denise Christiansen, owner of Good4Life Markets, said. (Photo courtesy of Denise Christiansen)
tiansen said.
Good4Life Markets has been hosting additional events like the Western Stampede Vendor Fair in West Jordan, Fort Herriman Towne Days Vendor Market, and the monthly Herriman Summer Sunset Series (upcoming dates include Aug. 18, Sept, 15, and Oct. 6).
Farmers markets will run through the end of September/beginning of October, depending on location. Good4Life Markets aim to make their vendors produce and products accessible so cash, card and even SNAP EBT
benefits are accepted.
Christiansen and her team are looking to expand their kids program that began in West Valley to some of the other local community markets. They are looking for sponsors and volunteers to help with those programs. To learn more about Good4Life Markets, visit their Instagram page or Facebook page by searching for: @good4lifemarkets. Or visit their website at: www.good4lifemarkets.com l
A crystal-charged space for coffee and connection
Sacred Energy’s new cafe blends a coffee shop with spiritual healing.
By Peri Kinder peri.k@thecityjournals.com
Walkinginto Sacred Energy feels like coming home.
Owner Janet Wall spent years building a crystal shop where people could recharge, connect with higher energy, and feel safe and welcome.
In April, Sacred Energy moved across the street from its former location into a new space at 296 E. 4500 South and expanded to include a cafe and coffee shop. After years of dreaming, Wall’s vision of a crystal coffee shop has finally come to life, as Sacred Energy offers coffee, tea, smoothies, breakfast, lunch and more.
“I like it when people say they walk in the front door and it feels like they’ve been hugged by the house. That was my intention,” she said. “I want customers to come here and be happy, whether it’s with the food, or with the coffee, or with a new crystal.”
Wall spent months researching the coffee-making process before partnering with a local coffee roaster to create her signature blend. She learned that the right beans and the best water are the most important ingredients for a good cup of coffee.
The water used at Sacred Energy goes through several levels of filtration before it’s deemed ready for coffee or tea. The coffee beans are also infused with crystal energy, a distinctive touch, Wall said, that adds to the whole experience.
“Crystal-infused coffee blends the sensory experience of coffee with the metaphysical energy of crystals,” she said. “It’s not about changing the chemistry of coffee but about adding intention, mindfulness or spirituality to the moment.”
Crystals can be found throughout the cafe, including the glass dining tables that feature large, sparkling geodes; drink names, like Tigers Eye Mocha, Bronzite Dirty Chai
Latte or Amethyst Matcha; large chairs made from amethyst and rose quartz; energy from stones in the crystal shop; and even the foundation of the building.
“From the very beginning, before we even dug the foundation, we filled the ground with crystals,” she said. “And when we put the cement in, it was filled with crystals. There’s selenite, tourmaline, obsidian and tons of rose quartz. This house is so grounded.”
Customers enjoy having the coffee shop in the area and as word gets out, business at the Sacred Energy Crystals Coffee and Cafe is picking up. The large drink menu includes classic coffee favorites, matchas, chai teas, cold brews, organic herbal teas, five flavors of smoothies and espresso shots.
Specialty lattes at Sacred Energy include the Morganite Latte (with raspberry, coconut and white chocolate), the Rose Quartz Latte (vanilla with rose cold foam) and Crazy Lace Latte (peanut butter and white chocolate). Sacred Energy is also the only coffee shop in the Salt Lake Valley that serves ceremonial cacao in several flavors.
Food favorites include the avocado toast, spicy cauliflower tacos, Sacred burgers and the French dip sandwich. Sacred Energy also offers small bites, like mac and cheese poppers, hummus platters and biscuits with jam.
Jamie Dewey is one of Wall’s 20 employees. She has been employed at Sacred Energy for two years and now works in the cafe as a barista. Dewey said the fresh ingredients, skilled chefs and fun drink combinations make it the best place to stop by for a drink in the cafe or the enclosed patio.
“This place is very welcoming,” she said. “It feels whole. It feels complete. When you’re here, it feels like nothing is missing.”
Customers at the cafe can visit the popular Sacred Energy crystal shop with its variety of pocket stones, figurines, pendants, jewelry, oracle and tarot cards, candles, journals, herbs and drums. For more information, visit SacredEnergySLC.com.
“I want people to feel at home and feel uplifted,” Wall said. “Customer service is the most important thing to me. It always will be. It always has been. I’ve put all of my heart into this and will continue to do so.”l
Kearns teacher earns national STEM honors
A teacher from Kearns Junior High is among 10 national STEM Scholarship participants.
By Tom Haraldsen t.haraldsen@mycityjournals.com
Kearns
Junior High teacher Yevgeny
Pevzner was selected as one of 10 middle school teachers in the nation to participate in the National STEM Scholar Program. It’s a unique development program offering STEM training.
“STEM matters to me because it opens doors,” Pevzner said in a release from the national organization. “It gives students the tools they need to ask questions, solve real-world problems and become creators–not just consumers–of technology and ideas. Being part of this program means I can bring even more opportunities, resources and inspiration back to my classroom and community.”
Created in partnership between the National Stem Cell Foundation and The Gatton Academy of Mathematics and Science at Western Kentucky University, the program se-
lects 10 teachers each year from a national pool of applicants based solely on the description of a “big idea” Challenge Project the applicant would implement in their classroom if funds were available. Selected projects are chosen for maximum impact in middle school classrooms where research shows lifelong STEM career decisions are being made. STEM Scholars convened on WKU’s campus in Bowling Green, Kentucky at the end of May for a week of advanced STEM training and finalization of their projects with input from their STEM Scholar class colleagues.
Other teachers came from schools in Mississippi, Texas, Idaho, North Carolina, Missouri, New Hampshire, Maine, Tennessee and Florida.
Dr. Julia Link Roberts, executive director of The Gatton Academy, said in a release that “This partnership will accrue benefits for the National STEM Scholars, middle school students in their classrooms and the middle school science teachers with whom they collaborate. The National STEM Scholar Program is an excellent way for teachers to learn new strategies and new ways to engage students to help them become and stay interested in science
and math.”
The effort focuses on middle school students who are beginning to make decisions about the colleges and universities they want to attend, hoping to reverse a trend where studies show nearly half of eighth graders lose interest in pursuing STEM-related subjects.
Dr. Paula Grisanti, CEO of the National Stem Cell Foundation, said, “We added education to our mission and partnered with The Gatton Academy in 2015 to support the development of a new generation of scientists in academic research, advanced technology and infrastructure engineering. Supporting teachers who inspire and motivate middle school students at this critical decision-making age will directly impact how many choose to pursue the STEM skills essential for living-wage jobs. By investing in the influential middle school STEM teacher now, we reach thousands of students in classrooms today and far into the future.”
There are currently 100 National STEM Scholars in 37 states. The organization says those scholars directly or indirectly impact more than 190,000 middle school students in the U.S. l
Sacred Energy owner, Janet Wall, sits on an amethyst throne at her new crystal and coffee shop in Murray at 296 E. 4500 South. (Peri Kinder/City Journals)
Kearns Junior High teacher Yevgenyl Pevzner is among 10 teachers nationwide who are now STEM Scholars. (Photo courtesy STEM Scholar Program)
From $300 dreams
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
to $1,000
realities—barbecue ain’t for the faint of heartburn
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)
Utah’s newest plant-based deli offers variety and convenience
By Sienna Chubak s.chubak@thecityjournals.com
The Vertical Deli, a new branch of the Vertical Diner, recently opened in June on State Street and 3300 South. Ian Brandt, the founder and owner of the Vertical Deli, has been a part of the plant-based restaurant scene since 1998, but the deli operation is the start of something new.
“A diner has to be a very specific building, whereas a deli can be in a gas station. So it can be placed anywhere. So there’s not really a lot of limitations on that,” Brandt said.
Brandt has been working with general manager Taylor Duffus to create and expand their business. Duffus explained, “We sell a plant-based diet. We don’t sell a vegan lifestyle.” With an already limited audience, the pair is striving to keep their Vertical Deli doors open to more than just vegans.
Brandt is no stranger to catering to a smaller customer base. After studying hospitality at the University of Utah, he’s well-equipped to deal with the continual societal evolutions that his businesses have gone through in the past 27 years.
In 2007, with the Diner’s original opening, Brandt began his own manufacturing for the business. He didn’t want to depend on other companies for things like quality control and consistent purchasing, so he got a warehouse and has relied only on his own business ever since.
“I always think there’s a way to make
something work. You just have to figure it out. This is a business that should never have worked. Just doesn’t make sense, and it’s working,” Brandt said.
One thing that Brandt remains true to is never changing what he believes in just to bring in more business. “If half the menu were a vegan menu and half the menu was not, we
would probably have 10 times the sales, because our food’s good. It just doesn’t speak for everyone’s demand,” Brandt said.
He is uninterested in trying to bring in more business by changing his menu to anything other than plant-based. “I guess that’s the benefit that you get from dining with us. You’re at least buying food from a company that truly believes in the mission behind what we’re doing and is not just trying to do it for the money,” Brandt said.
Their fully plant-based menu is already extensive, providing as many options, if not more, as any other restaurant would have. From breakfast and lunch to desserts and sides, and even a large number of gluten-free options, the Vertical Deli provides a plethora of delicious dishes for anyone to try.
Brandt isn’t interested in looking for a prime retail location, either, since he trusts his audience will find him. The Vertical Deli location isn’t somewhere with a lot of foot traffic like other ideal restaurant spots downtown; however, Duffus explained that they have a loyal customer base already from the Vertical Diner, and the plant-based community is intimate; the people who want to eat plant-based will find them without a problem.
Their new location is the first deli of many coming to Utah, and Brandt and Duffus both remain solid in their goal to keep their plantbased business as one that you can depend on to always honor what they believe in. l
The new Vertical Deli location serving a plant-based diet. (Sienna Chubak/City Journals)
Favorite local eats for every mood and moment
By Holly Curby hello@hollycurby.com
Whether 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:
Discover Real Estate
• 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)
Tips and tricks for lunch remix
Help for parents looking for healthy and fun school lunch ideas.
By Jet Burnham j.burnham@mycityjournals.com
Ultra-processed foods, sugar and synthetic food dyes are the latest antitheses of healthy childhood nutrition. The USDA has called for changes to school breakfast and lunch menus that limit sugars and utilize locally sourced products. And the Utah Legislature just passed a bill to ban synthetic dyes and certain additives in foods served in Utah schools.
“There's definitely a big trend moving towards the more natural side of things, or trying to move away from that processed food and the artificial dyes,” Sharon Turner, a certified nutritionist, said.
Healthy food not only fuels kids’ physical development but it also boosts their ability to learn, said Turner, who works at the Utah State Board of Education.
“Students need to show up nourished and healthy to learn and perform their best, so it's important that they're getting a good breakfast and a good lunch, and they're able to pay attention in class and socialize and get the full benefit of their educational experience,” she said.
Keeping track of what kids should and shouldn’t be eating can leave parents feeling overwhelmed and unsure about what to pack in school lunches. Turner suggests three tips to
ensure kids have healthy, appealing and safe food to fuel their learning as they head back to school.
1. Pack a variety. Kids should eat an assortment of foods from wholesome food groups—fruits for fiber, carbs and natural sugars, and vegetables for nutrients such as iron, beta carotene and antioxidants. Whole grains and proteins complete the meal.
Try this: Charcuterie boards are a healthier reinterpretation of the Kraft Heinz Lunchables, which have always been popular with kids. Create your own by mixing and matching different ingredients from a variety of food groups and arranging them in a compartment-style container. Punch up the appeal with whimsical shapes created by cookie cutters or food molds.
2. Pack protein. “The best thing to do would be to pack something protein rich to keep the student satiated throughout the day,” Turner said. Options include hard boiled eggs, nuts, seeds, jerky, cheese, chicken salad, hummus, beans, peanut butter or protein pancakes, quinoa granola bars, edamame and overnight oats.
Try this: A protein-packed, crunchy alternative to potato chips is easy-to-make roasted chickpeas. Rinse and drain a 15.5 oz can of chickpeas/garbanzo beans. Let dry on a paper towel for 15 minutes. Toss with 1 tablespoon of olive oil, 1 teaspoon garlic salt and ½ cup finely grated parmesan cheese. Spread sea-
soned chickpeas on a baking sheet and bake for 25-30 minutes at 400 degrees or until crunchy. Recipe by Pretty Providence.
3. Pack ice. Send foods containing mayo, meat, dairy or eggs in insulated bags with an ice pack. “Not only are you making good choices, but the food is stored properly and safely as well, and it's not going to heat up and make the child sick,” Turner said. If that’s not an option, stick to foods that are shelf stable and appealing at room temperature such as crackers, muffins, freeze dried fruits and vegetables, trail mix or unpeeled whole apples or bananas.
Try this: Laura Fuentes of the website MOMables suggests ice packs should be placed directly by the foods that need to remain cold. However, ice packs can add to the weight of an already heavy backpack and can also sometimes go missing. Her solution is to substitute ice packs with frozen food items that will keep foods cold but eventually thaw to become part of the menu. Foods you can freeze as an alternative for an ice pack include a juice box, bottled water, yogurt tube, applesauce pouch, banana (peeled), berries, grapes, pineapple or mango chunks, mini muffins and cheese sticks. l
Containers with compartments creates a colorful charcuterie-style lunch. (Adobe stock photo)
Working in the food industry? Look to see if this certification is needed.
By Julie Slama j.slama@mycityjournals.com
Whetheraspiring of becoming a sous chef, planning to serve street tacos from a food truck or seeking a part-time restaurant job — one thing is almost always required first: a food handlers permit.
Many states, including Utah, require food service workers to complete food safety training before receiving their permit. This applies to those who prepare, serve or handle food for public consumption from restaurant staff and caterers to food truck operators and others whose roles involve direct contact with food.
In Utah, earning a food handlers permit means completing a 75-minute training course focused on food safety. The course teaches how to prevent food and surface contamination, use proper time and temperature controls to avoid foodborne illnesses, and maintain a clean and sanitary environment for food preparation and service, explained Cassandra Fairclough, program specialist at the Utah Department of Health and Human Services.
“It shows you understand the basics of food safety,” she said. “There are five or six things that are very concerning for food protection that can cause illness so those are some of the things taught in the training classes, like handwashing hygiene, cross contamination in
Before handling food, handle this
courtesy of Salt Lake County Health Department)
food, temperature control — holding at the right temperature for the correct amount of time and those factors.”
Another significant focus is proper chemical usage, said Jeff Oaks, food protection bureau manager for Salt Lake County’s health department.
“There's a component of dishwashing that has to be done,” he said. “You have to learn how you wash dishes in a restaurant because that's different than in your house with a triple sink and not a double sink.”
After the training, participants take a 40-question exam and must score at least 75% to pass. In Salt Lake County, those who pass will receive a temporary permit; the official Utah Food Handlers Permit will be mailed within 30 days. The permit is valid for three years. The course must be retaken for renewal.
Since 2013 the Utah Department of Health has approved third-party agencies to
conduct the training, although local health departments can provide training as well and they are responsible for issuing the permits.
From July 1, 2023 to June 30, 2024, Salt Lake County Health Department issued 41,240 of the state’s 109,865 food handlers permits.
To find a certified provider, visit the state’s approved training list: www.epi.utah. gov/wp-content/uploads/foodHandler_list. pdf. Providers may offer in-person or online options, sometimes in multiple languages. Check to ensure the online courses are compatible with all devices and operating systems.
The base cost of the training is $15, though agencies may include additional processing or administrative fees. In some cases, employers may cover the cost or offer group discounts.
Additional licenses, permits or certifications may be required for specific roles — such as serving alcohol, being a food manager, running a food truck or operating a booth at a farmers market.
“Different agencies will have requirements,” Oaks said. “In Salt Lake County, all restaurant workers have a food handlers permit, but for example, there are companies that package produce locally, like a bag of carrots or lettuce, and they are regulated by the state’s agriculture and food department. But within their facilities, they require food handlers permits or some other certification. Some companies may say, we still want you to get a food handlers permit. We have almost 5,500 restaurants (and others that serve food) so all their employees either have managers’ certificates
or food handlers permits. Usually, the grocery store employees have food handlers permits if they're working in the deli or the butcher shop or the produce, where they're cutting and doing food preparation and established concessioners such as the (University of Utah) Utes or Utah Jazz have food handlers permits.”
“It’s best to check with your local health department to get specific conditions and information on the type of food service that is being provided so they can help people learn what is required,” Fairclough said.
She said the food handlers training and certification program is regularly reviewed by state officials, local health departments and industry professionals to ensure it aligns with the latest (2022) version of the FDA Food Code, along with Utah-specific amendments. The Food Code is designed to protect public health and provide a standardized approach to food safety across various service environments.
Oaks, who has taught food handlers permit classes, said he had parents who would bring their kids to get a food handlers permit.
“It’s good knowledge and they wanted their kids to know; it had nothing to do with employment,” he said. “If you want to up your game for food safety, food preparation or food serving at home or wherever you might be, it's not a bad idea to get it. Not all states require a food handlers permit, but I’m glad Utah does. I'm glad our legislature and our state health department see the value in it, so there's at least a minimum standard for food workers.” l
Internet Essentials connects Utah communities
Comcast’s digital program offers low-cost, high-speed internet access.
By Peri Kinder peri.k@thecityjournals.com
Students are heading back to school and reliable internet access is more important than ever. Digital connection is necessary for online learning, enabling connection and collaboration for kids and parents alike. With Comcast Internet Essentials, it’s easy to have the access needed for school, work or staying in touch with friends and family.
Internet Essentials provides affordable, high-speed internet access to eligible households at $14.95 each month. This low-cost option, with speeds up to 75 Mbps, is designed for everyday use that includes online meetings, video calling, digital workshops and more. For those who need higher speeds, Internet Essentials Plus offers up to 100 Mbps for $29.95 per month.
Comcast’s Internet Essentials program allows lower-income households to access high-speed internet and purchase low-cost devices. (Photo courtesy of Comcast)
“This program has connected more than 234,000 Utahns to a fast, reliable internet connection,” said Deneiva Knight, External Affairs Director, Comcast Mountain West Region. “In addition to affordable internet and devices, Internet Essentials customers also gain access to free digital skills training and access to millions of free Xfinity WiFi hotspots across the country, including more than 356,000 in Utah.”
Reliable internet access is necessary for people of all ages. Whether it’s for school or work, Internet Essentials helps users stay connected. (Photo courtesy of Comcast)
Internet Essentials customers can also purchase a low-cost Dell laptop or Chromebook for $149.99, plus tax. Each device has the hardware and software needed to get online right away, which makes it ideal for students, remote workers, or anyone needing a dependable device at home.
To qualify for the Internet Essentials program, customers must participate in qualifying assistance programs, including housing assistance, Medicaid or SNAP. Applicants cannot be an existing Xfinity customer (within the last 90 days) and can have no outstanding balance with Comcast. To learn more, check eligibility or sign up, visit internetessentials.com or call 1-855-846-8376.
Internet Essentials is part of Comcast’s $1 billion initiative to connect people to the internet, create digital opportunity and build a future of possibilities. By expanding internet access and offering digital skills training, Comcast hopes to provide opportunities to people of all ages and income levels.
“For more than a decade, Comcast has stepped up to ensure everyone can stay connected to what matters most,” Knight said. “We believe everyone should be able to connect to the power of home internet. Whether in rural communities or urban centers, we are working to make the internet accessible to all.” l
Obtaining a food handlers permit may be a good idea to work in the food industry profession in Utah. (Photo
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)
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.
2600 West Taylorsville Boulevard • 801-963-5400
MAYOR'S MESSAGE
Dear Friends and Neighbors,
What a night! I’m still smiling thinking about our 29th Annual City Awards Night—or should I say, our “Awards Showdown”—where we gathered to celebrate our amazing Taylorsville Team.
We had such fun with a Western theme, good food and lots of laughs. But more than anything, the evening was about shining a spotlight on the hardworking employees who make our city strong every day.
From the red-checked tablecloths to the cowboy hats and country touches, the room was full of energy and camaraderie. The theme set a cheerful tone for the night, but the true heart of the event was the appreciation we shared for one another and the pride we felt in the work we do together.
We presented 17 awards recognizing employees for everything from exceptional service to outstanding teamwork, and we honored several milestone anniversaries. We also heard from Police Chief Brady Cottam, who recognized Taylorsville o cers and sta with department awards — including lifesaving commendations, distinguished service honors and o cer, supervisor and detective of the year designations.
I also presented this year’s State of the City address, in which I shared that Taylorsville is stronger than ever — thanks in large part to “the grit and Western spirit” of our own Team Taylorsville. And the strides we’ve made this year as a city have been incredible.
We’ve opened two new parks — Taylorsville Park and Summit Park — with new playgrounds and pickleball courts, as well as basketball courts and a brand-new skate park at Taylorsville Park. Our Starry Nights @ the Plaza concerts are back and better than ever, and we’ve added more sculptures at Centennial Plaza, a Farmers Market and other free community events.
We’ve also made major progress on transportation projects, like the new Midvalley Express bus rapid transit line and Bangerter Highway improvements. New businesses are opening, our economy is growing, and our police and re departments continue doing a remarkable job keeping our community safe.
You can read the full State of the City address online at www.taylorsvilleut. gov with the Awards Night article under the News section. Look there, too, and in next month’s Newsletter for more on the award winners and lots of photos from the event.
One of my favorite moments was seeing everyone in that room — from all our city departments and TVPD, as well as their families and friends — laughing and applauding one another. That’s what makes Taylorsville special.
To Team Taylorsville, thank you! And to our residents, thank you for your continued support. Truly, our city is the best in the West.
—Mayor Kristie S. Overson
WHAT’S INSIDE – AUGUST 2025
Frequently Called Numbers, Page 2
Council Corner, Page 3
Taylorsville Dayzz, Pages 4-5
Heritage Remembrances, Page 7 Environment, Page 8
August 2025
Summit Park Opens with New Playground, Pickleball Courts and More
The brand-new Summit Park has o cially opened in Taylorsville, bringing with it new play spaces, pickleball courts and a fresh sense of excitement.
Summit Park, a ectionately called “Tank Park” due to its location next to two large water tanks, is now welcoming visitors at the northwest corner of 6200 South and 3200 West. The 16-acre site includes a new playground, pickleball courts, restrooms, parking and a large pavilion designed to host family gatherings and community events.
City leaders celebrated the opening with a Ribbon Cutting event on June 20, calling it a major investment in the community's future.
“This park will make a di erence for generations to come,” said Mayor Kristie Overson. “It’s the kind of space that brings people together — a destination for families, friends and neighbors to enjoy time with each other.”
One resident of the neighboring retirement community Summit Vista even walked up the hill with her walker to celebrate the park's grand opening. She said she can't wait to bring her grandchildren to play on the new playground when they visit.
PARK CONTINUED ON PAGE 6
SUMMIT
Emergency ...................................................................................................911
Police Department ...............................................................
801-840-4000
Utah 211 resource network 211
988 Suicide & Crisis Lifeline 988
Poison Control Center 1-800-222-1222
Animal Control Shelter ....................................................... 801-965-5800
Animal Control After House Dispatch ........................... 801-840-4000
Building Inspection 801-955-2030
Chamber West (Chamber of Commerce)
Fire Department
Gang Tip Line
801-977-8755
801-743-7200
385-468-9768
Garbage/Recycle/GreenWaste Pick-up ........................ 385-468-6325
(Wasatch Front Waste & Recycling)
Granite School District
Health Department
385-646-5000
385-468-4100
Highway Conditions (from cell phone) 511
Park Reservations ................................................................. 385-468-7275
Public Works (Salt Lake County) ....................................... 385-468-6101
Dominion Energy 800-323-5517
Rocky Mountain Power
888-221-7070
Salt Lake County Recycling/Land ll 801-974-6920
Taylorsville Bennion Improvement District................. 801-968-9081
Taylorsville Food Pantry ..................................................... 801-815-0003
Taylorsville Senior Center 385-468-3370
Taylorsville Code Enforcement
Taylorsville Justice Court
801-955-2013
801-963-0268
Taylorsville Library ............................................................... 801-943-4636
Taylorsville Recreation Center ......................................... 385-468-1732
Swimming Pool (Memorial Day to Labor Day) 801-967-5006
Taylorsville-Bennion Heritage Center 801-281-0631
UDOT Region 2 801-975-4900
Utah Transit Authority (UTA) 801-743-3882
EVENTS
AUGUST 2025
Every Friday night through Sept. 26
Starry Nights @the Plaza. The food trucks arrive at Centennial Plaza at 5:30 p.m. and most music starts at 6:30. See www.taylorsvilleut.gov for the full schedule and details about what’s happening each night.
Every Tuesday through Sept. 30 – 5 to 9 p.m.
Taylorsville Farmers Market at Centennial Plaza. In addition to fresh, locally sourced produce and depending on the night, wares may include baked goods, jams and jellies and variety of other artisan products.
Aug. 6 and 20 – 6:30 p.m.
City Council Meeting at Taylorsville City Hall. Address the Council during Citizens' Comments, and watch a livestream at www.taylorsvilleut.gov
Aug. 8 – 6 to 8 p.m.
Night Out Against Crime. The Taylorsville Public Safety Committee is hosting its Night Out Against Crime at Centennial Plaza. Come learn about ways to keep your neighborhood safe and have some fun, too.
Aug. 12 and 26 – 6:30 p.m.
Planning Commision Meeting. The Planning Commission meets the second and fourth Tuesdays of the month. A work session begins at 6 p.m., followed by the commission meeting at 6:30 p.m. Agendas can always be found online.
Every Thursday – 2 p.m.
The Mayor Is In. This is an excellent opportunity to connect, listen, ask questions and share ideas about our city with the Mayor.
UPCOMING: Sept. 1
Labor Day. City o ces will be closed to observe the holiday.
September 18, 19 & 20
September 18, 19 & 20
Taylorsville City Cemetery Taylorsville City Cemetery 4575 S. Redwood Road 4575 S. Redwood Road 6:30 to 9:00 p.m. 6:30 to 9:00 p.m.
Take a tour of the Taylorsville City Cemetery; see dramatized portrayals of the people who contributed to the history and culture of our community.
August 2
Soulfill Music Foundation presents JENNY OAKS BAKER PERFORMANCE WORKSHOP
August 15-16
Salt Lake County Arts & Culture presents WESTSIDE CULTUREFEST
August 29
Sonus Productions presents
COUNCIL CORNER
By Council Member Ernest Burgess
Annual Cleanup Day Hauls in Tons of Waste — and Community Spirit
The Taylorsville Green Committee and the Taylorsville High School Football Team pulled o another successful Cleanup Day. Hundreds of Taylorsville residents brought more than 100 pounds of prescription drugs, close to 10 tons of bulk waste, more than 5 tons of green waste, a ton and a half of recyclables and a little more than 200 pounds of glass.
They also donated 520 pounds of clothing, along with bikes, home goods and sports gear. To top it o , 4 tons of documents were shredded. The May 17 event was still very busy, even though two of the big draws were not there.
Household hazardous waste and electronic waste were ltered over to the new Salt Lake County Household Hazardous Waste (HHW) Collection Center in Sandy. The Taylorsville Green Committee, which organizes the Cleanup Day each year, encouraged residents to take their household hazardous waste and e-waste to the HHW facility this year instead of saving up that waste for the event.
The collection center is located at 8805 S. 700 West, and it accepts household hazardous waste and e-waste six days a week, all year long. It’s also free for Salt Lake
County residents to use anytime during their business hours, from 7 a.m. to 5 p.m. Plus, using the center whenever needed rather than storing such items has the added bene t of improving the health of safety of your home and environment.
Residents also sent us feedback on how quick and easy it is to drop o items there. And, to encourage these drop-o s, the Green Committee organized a gift card giveaway as part of the Cleanup Day. Residents who took items to the center could enter to win a free gift card from the Taylorsville Texas Roadhouse. We extend a special thanks to the restaurant’s Anna Brown for not only donating the gift cards but also two goodie baskets with other prizes.
The Green Committee is happy to announce the two winners, whose names were drawn at the July 9 City Council meeting. Congratulations to Katelyn Parsons and Dennis Moore! They each won dinner for two, a free “awesome blossom,” peanuts and steak sauce for visiting the Household Hazardous Waste Collection Center and entering our drawing.
The committee is also so grateful for all those who made this annual event possible. The City of Taylorsville, Mayor Overson, the Taylorsville Police Department, Coach Rozy and the Taylorsville High Football
Team, Wasatch Front Waste & Recycling District, The Other Side Thrift Boutique, Certi ed Shred and Redwood Recycling.
We look forward to next year’s event, and we are always looking for more volunteers for the Green Committee. If you would like to attend a meeting, please contact me at eburgess@taylorsvilleut.gov or 801-654-4482.
Annual City Survey Shows High Quality of Life in Taylorsville
Taylorsville’s quality of life earns high marks again in this year’s citywide survey, which also indicates residents are happy with their elected o cials and the way the city is being run.
It is the seventh year that a comprehensive, citywide poll has been conducted for Taylorsville in an e ort to garner a benchmark and gauge of the health and wellness of the city and its services. A complete overview of the 2025 survey results can be viewed online at www. taylorsvilleut.gov under the News section.
Overall, the survey found that residents have positive views of Taylorsville, with a remarkable 86% saying they approve of the Mayor and City Council. “Residents are really satisfied with the way the city is being run,” said Tatiana Gilchrist, Y2 Analytics director of research. “We see several increases in positive support across multiple metrics this year."
On average, Taylorsville residents give a score of 75 out of 100 for the city’s quality of life, with consistently high ratings across all council districts. A majority (55%) of residents once again reported that Taylorsville is heading in the right direction, an increase of 5 points from 2024.
“There is also positive momentum around the police department,” Gilchrist said. “Residents feel safe in their neighborhoods, especially during the day, and police are seen positively by a considerable majority, so we’ve seen quite a bit of growth in this area.”
In addition, she noted, neighborhoods are seen as walkable and close to parks. “That is their primary draw for residents," she said. When asked to allocate funds from a hypothetical budget, city parks, trails and open spaces received both the highest share of resident allocations, as well as the highest average dollar amount — indicating that parks and open space are a budget priority for residents. Taylorsville residents also are not caught up in the same negativity at the municipal level that otherwise has marred national politics, Gilchrist noted. “It’s heartening to see local attitudes,” she said. “It’s where we prefer to dwell.”
The survey was conducted by Y2 Analytics from Feb. 27 to March 18, 2025, with invitations to participate sent via text and postcard. The survey also was offered in both English and Spanish. In all, 494 residents completed the survey, representing a balanced geographic distribution of responses across the city and a 4.4 percent margin of error. The data were weighted to reflect the demographics of registered voters in Taylorsville, specifically in regard to age, gender, home ownership and City Council district.
“This is always valuable information for us,” said Mayor Kristie Overson. “We look to this data often to help us de ne priorities for the city, both in terms of our focus and budget allocation. We also want to know what residents are thinking in these areas so that we can ensure services are delivered in the best ways possible.”
LEFT TO RIGHT:
Bob Knudsen, Vice Chair (District 5), Curt Cochran, (District 2), Anna Barbieri, (District 3), Meredith Harker, Chair (District 4) and Ernest Burgess (District 1)
81-Year-Old Resident ‘Rucked’ the 5K with 30-Pound Pack
By Leah Cowdell, Taylorsville City
At this year’s Taylorsville Dayzz 5K, 81-year-old John Atramanczyk walked the course with a nearly 30-pound rucksack on his back and an American ag in hand, serving as a moving reminder of dedication and purpose.
“I started running back in my 30s, but I got into rucking when I was 71,” Atramanczyk said. “It keeps me moving and gives me a reason to show up.”
Atramanczyk was born in Idaho Falls, Idaho, and moved to Taylorsville in the 1970s, where he still lives with his wife. A father of ve and grandfather of 11, he’s a veteran of both the Vietnam War and Operation Desert Storm and retired from the Utah National Guard in 2004. Over the years, he also worked for the FBI and in social services for Salt Lake County and the State of Utah.
Rucking, which involves walking with a weighted backpack, has military roots but has become popular among civilians looking for a low-impact alternative to running. Atramanczyk is part of Team Red, White & Blue, a group that brings together veterans, active-duty military and civilians for regular rucks.
“I carry the ag and the weight to honor our veterans,” he said. “It’s not about being fast; it’s about nishing with purpose.”
For Atramanczyk, staying active isn’t just about races, it’s about being there for the moments that matter. “My granddaughter told me, ‘Grandpa, I’ll probably get married when I’m about 20, and I want you to be there,’” he said. “I told her, ‘I’ll keep working out, and maybe I’ll make it.’”
With Ruck 801, a club of ruck enthusiasts in the greater Salt Lake City area, Atramanczyk joins in local events that blend tness with community.
“John’s a great part of our group,” said Matt Solum, who leads Ruck 801. “People see him and think, ‘I want to be able to do that at 81.’ He’s consistent. He shows up. He sets an example.”
“It really comes down to the community aspect of it,” Solum added. “It’s just an awesome group of like-minded people.”
As the community celebrated Taylorsville Dayzz 2025, Atramanczyk’s presence re ected the kind of strength that doesn’t fade with time. Taylorsville event organizers plan to add an o cial ruck category for runners of next year’s race.
A Heartfelt Thank You to Our Taylorsville Dayzz 5K and Kids Fun Run Sponsors
We would like to express our sincere gratitude to Biomat USA Grifols of Taylorsville, Chick-fil-A of Taylorsville, and Great Harvest Bread Co. of Taylorsville for their generous contributions of delicious treats for our runners and their families at the race. Your support added a wonderful touch to our event, helping to nourish and energize everyone involved. Thank you for being there!
We also extend our appreciation to the sponsors listed below for providing coupons and fun items for our runners' swag bags! It’s community partners like you that make our events both successful and memorable.
Thank you for your kindness and for being a vital part of our celebration!
Big shoutout to our rockstar volunteers! We’d be lost without you!
Taylorsville Dayzz Shines Again with Music, Fun
Taylorsville Dayzz 2025 lit up Valley Regional Park with three days of nonstop fun, drawing big crowds for concerts, carnival rides, food booths and reworks.
This year’s festivities opened with a performance by The Jerseys, a Frankie Valli tribute band, along with the West Valley Symphony and Cannoneers of the Wasatch. Day 2 featured the TaylorsvilleSLCC Symphony Orchestra, followed by Elvis and Tina Turner tribute artists. A reworks display capped the evening.
And the nal day and night were packed with family-friendly activities, including the 5K and parade, car show, food and craft booths and carnival. Queen Nation headlined the evening’s entertainment, with skydivers dropping in before the grand Fireworks Extravaganza.
Held June 26–28 and thanks to the hard work of the Taylorsville Dayzz Committee, the city’s signature summer event once again o ered an unforgettable experience for all ages.
and Spectacular Fireworks
The park's development was funded through a grant from Salt Lake County’s Tourism, Recreation, Culture, and Convention (TRCC) program with matching funds from the city. The opening marks the completion of the rst phase of the park's construction. Its four new pickleball courts were completed and opened last year, quickly becoming a popular spot for local players.
The new construction comes after recent citywide polling conducted by Y2 Analytics that showed strong community support for more parks and updated recreation facilities. Of all potential city investments, residents said they were most likely to support funding for parks.
Summit Park is one of two major parks projects the city has completed this year. Taylorsville Park, including a brand-new skatepark, basketball courts, pickleball courts and playground, also is now open. Taylorsville Park is located at 4721 S. Redwood Road.
“We’re so proud to see this vision come to life,” Mayor Overson said. “What a perfect site. You can see why this is called Summit Park. What a beautiful view all the way around."
Find out more about both parks and see additional pictures online at www.taylorsvilleut.gov.
Taylorsville Bennion Heritage REMEMBRANCES
Canal Road: ‘Shangri-La’ Lies in the Heart of the Westside
Carved into the Utah landscape in the 1890s, settlers had dug the South Jordan Canal, a vital piece of the valley’s early irrigation system. Diverting from the Jordan River in Blu dale at a spot known as the Jordan Narrows, the canal winds northwest through the valley, cutting a diagonal path past Magna before emptying into the Great Salt Lake.
Though it stretches nearly the entire length of the valley, only a small portion of it is paved by road, with most of the river still anked by dirt lanes traveled by only farmers in those early days. In 1971, just a hundred yards from the canal, Dick and Dorothy Savage built a home on what had once been the Morrill family’s tomato eld.
They had been living in Taylorsville near Meadowbrook Golf Course, a place that they enjoyed, but they wanted to move out to a larger space where they could have more land and animals. One evening, they stumbled upon a pasture perched on a small hill surrounded by old Russian olive trees. As fate would have it, part of it was for sale. A few days later, they returned and bought two acres.
“There’s just something about this area,” Dorothy once said. “I don’t know that I can put my nger on it. As we started to build, we had to haul out a lot from the pasture, and I remember thinking, ‘What a lovely, peaceful feeling.’ My neighbor used to say she loved to leave the o ce because she could drive up 5400 South and then turn down the Canal Road to her own Shangri-La, with the trees and the peace and quiet.”
But the canal road hasn’t always been serene. Over the years, it’s seen its share of close calls and odd mishaps. One of these instances includes Donna Lee MacKay, who drove into the canal with a car full of children, and Isabell Prince, “a petite and sophisticated woman,” who somehow managed to land her Cadillac in the canal, as well. Luckily, no one was injured in these accidents.
This information about Canal Road, as described in a 1990 Deseret News article by Todd Morrill, and more can be found in archives at the Taylorsville-Bennion Heritage Center, 1488 W. 4800 South. Come for a visit and see for yourself!
Don’t Miss These Library Events
The Taylorsville Library has planned several programs during the month of August. You’ll want to mark your calendar for these events:
TAKE HOME CRAFT: SQUID — Monday, Aug. 4. Pick up a squid craft to make at home. While supplies last.
WATERMELON ART MATCH — Monday, Aug. 11 to Saturday, Aug. 16. Celebrate the harvest with a colorful activity. Find one match. Return to the Info Desk for a small prize.
VIRTUAL LECTURE | Living Large: The Paleobiology of Sauropod Dinosaurs — Tuesday, Aug. 26, 7 p.m. Register at: thecountylibrary.org/LectureSeries. Sauropod dinosaurs dominated land ecosystems for 160 million years, growing up to 49 meters long and 57 metric tons. Je Wilson Mantilla will explore the biological challenges of their massive size.
Upcoming Fall Programs Returning in September
STORYTIME: MUSIC & MOVEMENT — Tuesdays in September, 10:30 a.m. Can you "head, shoulders, knees and toes" with the best? Music, movement and fun for little ones and their grownups. Starting Sept. 2.
STORYTIME: PRESCHOOL — Wednesdays in September, 10:30 a.m. Interactive early learning story-time for preschoolers and their caring adult(s) with talking, singing, reading, writing and play. Starting Sept. 3.
TODDLER PLAYTIME — Fridays in September, 10:30 a.m. Open playtime and social interaction for toddlers and their caring adult(s). Toys, tunnels and more! Starting Sept. 5.
HOMESCHOOL "WHO WAS" BOOK CLUB — Second Monday of the month at 1 p.m. The group will talk about the book, learn cool facts and do other fun activities. The book for September is “Who Was Jules Verne?” Starting Sept. 8.
Defensive Driving Class: The Taylorsville Senior Center is hosting an AARP defensive driving class on Friday, August 15, from 10 a.m. to 3 p.m. Call 385-468-3370 to register. The program costs are as follows: $20 for AARP members and $25 for non-members. Please pay by cash or check only and pay directly to the AARP instructor on the day of the class.
Find the center’s full calendar and Senior Scoop Newsletter online at saltlakecounty.gov.
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Enroll in e-Billing
Make the switch today; paperless billing is simple, smart, secure and sustainable.
Going paperless with your Wasatch Front Waste & Recycling District (WFWRD) bills is one of the simplest ways to reduce waste and save time. By signing up for e-billing and automatic payments through Xpress Bill Pay, you’re helping keep our community cleaner and greener.
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That’s it; you’re enrolled! Join your neighbors in going paperless today.
Diversion Rate
With your help, WFWRD is holding strong with its districtwide 2025 diversion rate total of 18%.
The district's diversion rate is the percentage of residential municipal waste diverted from the landfill through reuse, reduction, recycling and composting programs. Below are the tonnages for our community:
After land lls meet capacity, trash will need to be transported out of the valley, increasing vehicles on the road, emissions and transportation costs. Diverting from the landfill supports the longevity of the land lls and reduces our carbon footprint. WFWRD o ers multiple diversion opportunities including recycling, glass recycling and subscription weekly curbside green waste collection.
UtahWaterSavers Provides Ways to Conserve Water
Save water and money! Taylorsville-Bennion Improvement District encourages customers to conserve water, and now you can discover an amazing opportunity to get paid for water-saving e orts right at home.
UtahWaterSavers.com is the go-to website where you can nd a wide range of bene ts. By visiting the site and creating a free account, you can take advantage of smart controller rebates, toilet rebates, rewards from Localscapes University and landscape consultations. Act now and start saving water and money.
Water conservation is crucial, and Utah Water Savers is available to help you make a difference. Sign up for a Utah Water Savers account today and stay updated with the latest programs by checking back regularly.
If you have any questions, please contact Taylorsville-Bennion Improvement District by calling 801-968-9081 or visiting www.tbid.org. Follow TBID on Facebook and X.
Check WFWRD’s website and follow them on social media to nd out how you can help divert waste from the land ll: www.wfwrdutah.gov.
WFWRD Website Update
WFWRD has moved to a more secure online home! Wasatch Front Waste & Recycling District’s official website is now www. wfwrdutah.gov, in alignment with statewide cybersecurity compliance standards. This update helps protect your information and ensures you're always connecting with a verified government source.
This new site provides the same services but more security — just at a new address. Please update your bookmarks and saved links.
Community Hero: Max Elliott Celebrates 65 years of dedicated service to Davis County
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 strong. 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)
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Intermountain chefs to compete in national culinary competition
They are one of five finalist teams for the Aug. 21-23 competition in New Orleans.
Two executive chefs from Intermountain Health have been named as one of five finalist teams in the U.S. to qualify for a national culinary competition of healthcare and senior dining chefs hosted by the Association for Healthcare Food Services (AHF) and held in New Orleans Aug. 21-23.
The annual competition highlights the best chefs in healthcare and senior dining facilities who are re-defining the industry with their self-operated culinary services that design and create their meals inhouse rather than contracting with a food service company.
Intermountain Health’s Executive Chef Roberto Rodriguez, based in Salt Lake City, and Executive Chef Joseph Westley, based near Denver, will represent Intermountain Health during the live competition.
Finalist teams were selected from a record-breaking number of submissions across the country through a blind review process and were evaluated by industry leaders using a standardized scoring rubric based on the official competition rules. Criteria include strict adherence to nutritional and cost guidelines, as
well as recipe quality, technical skill and
dients from two curated market baskets and turned them into a delicious, nutritious dish that costs less than $2 and has reduced sodium, fat and calorie levels. The goal is to impress the judges with not only taste
The dish prepared by the Intermountain executive chefs includes recipes for Pan-fried Andouille Crab Cakes, Pecan Sweet Potato Mash, Eggplant Dirty Rice with Red Bean Sauce and Remoulade Sauce, topped with an Okra Relish. (Photo courtesy Intermountain Health)
The dish prepared by the Intermountain executive chefs includes recipes for Pan-fried Andouille Crab Cakes, Pecan Sweet Potato Mash, Eggplant Dirty Rice with Red Bean Sauce and Remoulade Sauce, topped with an Okra Relish.
“My inspiration for the dish was my previous trips to New Orleans, one of my favorite cities in the world,” said chef Rodriguez. “I wanted to put as much of the heart of New Orleans cuisine on one plate as possible. I tried to incorporate different components of the traditional dishes the area is known for such as red beans and
rice, dirty rice and crab cakes.”
“To bring the dish to life, we used a variety of classic cooking techniques including sautéing, boiling, pan-searing, puréeing and emulsifying,” he added.
“This dish will not only make you excited, but it will also make your taste buds excited,” said chef Westley. “The competition is done in pairs because two
sets of hands are better than one in the kitchen. This allows chefs to divide up the workload so we can focus on quality and sanitation.”
The two chefs came together in Utah recently to practice their dishes. The details of the recipes will be available from Intermountain Health and AHF after the competition in August. l
Intermountain Health’s Executive Chef Roberto Rodriguez, based in Salt Lake City, and Executive Chef Joseph Westley, based near Denver, will represent Intermountain Health during the live competition. (Photo courtesy Intermountain Health)
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 that would help “return [the
This summer the Utah Food Bank will be bringing back its popular kids cafe program, which helps bridge the nutrition gap during the months when school is not in session. (Utah Food Bank)
agency] to long-term, 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.
Photo: Don Polo Photography
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
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
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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)
District 3 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|
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
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