West Valley | August 2026

50 years later, Café Silvestre is winning new fans

By Peri Kinder | peri.k@thecityjournals.com

Tuckedaway in West Valley is a family-owned Mexican restaurant that has been serving homemade comfort food for 50 years. It’s where three generations have built a loyal following.

Gloria Ruiz opened Café Silvestre at 3524 S. 2200 West in 1976 with no business experience, just really good recipes that people have come to love. Now, the third generation of family members operates the restaurant, providing the same classic menu items along with some updated flavors.

Ruiz’s granddaughter, Gabrielle Morales, took over the business in 2021 when it faced significant challenges. Her husband, Eric Morales, serves as head chef and together they decided to change the menu to differentiate themselves from other Mexican restaurants in the area.

“With my grandma, her cooking was not real Mexican because my grandma was born in Colorado, close to New Mexico. So a lot of the menu was a regional, American style of cooking,” Gabrielle Morales said. “My husband is from the state of Hidalgo, in

central Mexico, and the cuisine of that area is much different than northern Mexican cuisine. We wanted to bring his influence on authentic Mexican dishes and introduce that onto our menu.”

The new menu includes ingredients like tomatillos, chili serranos and poblano-style mole, but they also wanted to cater to longtime guests who loved grandma’s slow-simmered chili verde. The result was a mash-up of customer favorites and new dishes with fresh flavors.

It seems to have paid off because in May, Café Silvestre was awarded the 2026 Best of SLC for Mexican cuisine. Gabrielle Morales said the award was surreal, unbelievable and validating.

“I have been completely blown away by the response of the community,” she said. “The love that we have gotten has been incredible. Every single day, I’m just blown away by how many people we get to share this with.”

The restaurant’s extensive menu covers all types of food choices. It offers more than one dozen types of tacos, including portobello

Eric and Gabrielle Morales own the family-operated Café Silvestre, with Eric serving as head chef.

(Photo courtesy of Gabrielle Morales)

DUST MITES POLLEN PET DANDER BACTERIA

COMMON GROUND

Utah’s future belongs to the brave

Common Ground will be a column of rotating viewpoints that highlight specific feelings across the political spectrum, and it will always end with possible ways to come together.

Bravery is a Utah value. It’s right up there with toxic positivity and passive aggression. Many of us have brave ancestors who left their homes and walked hundreds of miles to the Salt Lake Valley, pulling a handcart full of kids who kept asking, “Are we there yet?” That takes courage.

In the face of religious persecution, the pioneers built communities, orchards, temples, schools and arts programs because they were not afraid to do hard things.

It’s time for that type of bravery again. We need to speak our hearts and our truths, and not be led by political partisanship. We need to vote for the people who stand for us, not profit from us.

It’s not just Democrats who believe federal leadership has been catastrophic. It’s not just Democrats who are disappointed in our state’s leadership. Look at the primary election where Republicans voted out three prominent legislators: that took courage. It took people voting their conscience, not just swallowing the party line.

WEST VALLEY TEAM

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Bravery means standing for what’s right, even in the face of opposition. It means we choose communities over conflicts and the future over fear. Courage puts people first. It shows we care about people who want healthcare, food, housing, education and inclusion. Those aren’t elite desires. Those are human needs.

The people of Utah want to take back their power. We’re tired of seeing state leaders making shady deals, getting backroom payoffs and pushing legislation that benefits their personal bottom line. How many property developers do we need on Capitol Hill? Good grief!

Bravery means leading differently. Instead of voting along straight party lines (even if your family has been a one-party family for decades), what if we voted for the people we believe have the power to change the status quo?

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Real leaders are courageous; they lead with compassion and understand that empathy isn’t a dirty word. They don’t represent one party; they represent their constituents.

The people who showed up to protest ICE detention facilities or resource-draining data centers weren’t just Democrats. They were Republicans and independent voters who don’t want what these politicians are selling. We have Topaz in our backyard. What bigger reminder do we need that history cannot repeat itself here?

Bravery means we believe in each other. We’re not Democrats, Republicans, Libertarians, Reformists or Constitutionalists. We are Utahns. Our brand is kindness and optimism. We build communities, we serve the disadvantaged, we teach the uneducated and we offer open hearts to the stranger.

That’s who we are. That’s who we’ve always been.

Common Ground: No matter our political affiliation, we

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need to become bridge builders. We need to reach out to neighbors and family members, even those who don’t agree with our political views.

Lawmakers need to build, not destroy. Create laws and messaging that resonate with people from every political background. This is a red state economically, but a blue state at heart. Just look at our programs built to help people, to assist someone’s journey as they get back on their feet. Utah has a worldwide reputation for service and volunteerism.

We should promote conversations that bring people together with respect and understanding. We should ensure people have the opportunity to express their views without censure or disdain. If our current leaders can’t do that, it’s time to make an abrupt change.

If the primary election taught us anything, it’s that Utahns want a voice. It takes courage to change course. It takes all of us to lead the way.

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Our mission is to inform and entertain our community while promoting a strong local economy via relevant content presented across a synergetic network of print and digital media.

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Back to School Tips

Back-to-School Health Boost: A Parent’s Guide to a Thriving School Year

AS SUMMER ENDS, the return of backpacks, homework, and early mornings signals a critical time for parents. Prioritizing health now can lay a strong foundation for a child’s successful, healthy, and happy school year.

“The back-to-school transition can be a shock to a child’s system,” explains Dr. Jared Lambert, a CommonSpirit family medicine physician in West Jordan. “They face new schedules, germs, and academic pressures. Proactive health measures are crucial to ease this adjustment and prevent illness or burnout.”

Here are key areas parents should focus on:

1. Reclaim Sleep Schedules, One Bedtime at a Time

Summer often brings later bedtimes. However, adequate sleep is vital for a child’s health and academic performance. “Lack of sleep affects concentration, mood, and immunity,” warns Dr. Natividad Rodriguez, a CommonSpirit family physician in Layton. “Start gradually adjusting bedtimes now, even by 15 minutes each night.” Aim for 9-12 hours of sleep for elementary students, fostering a calming routine with baths or reading.

2. Power Up with Nutritious Fuel

A well-balanced diet fuels both body and mind. “Focus on lean proteins, whole grains, fruits, and vegetables,” advises Dr. Trystan Blake, a CommonSpirit family physician in Salt Lake City. “A protein- and fiber-rich breakfast sustains them through morning lessons.” Involve children in packing healthy lunches and encourage consistent hydration with a reusable water bottle.

3. Build a Strong Immune Shield

Schools are germ hotbeds. Beyond regular handwashing, ensure your child’s vaccinations are current. “A pre-school physical is ideal for reviewing vaccination schedules and addressing health concerns,” notes Dr. Lambert. “Also, remind them about covering coughs and sneezes, and not sharing water bottles or food.” Sleep and nutrition also boost immunity.

4. Tend to Their Emotional Well-being

The start of school can bring excitement and anxiety. New teachers, classmates, and routines can be overwhelming. “It’s vi-

tal to check in about how they’re feeling,” emphasizes Dr. Rodriguez. “Create a safe space to discuss worries about friends or schoolwork. Reassure them that these feelings are normal and you’re there to support them.” Encourage open communication, validate emotions, and teach coping strategies like deep breathing.

5. Move Their Bodies, Boost Their Minds

Ensure children get at least 60 minutes of moderate-to-vigorous physical activity daily. “Physical activity impacts cognitive function and stress reduction,” Dr. Blake observes. “Active children are often more focused and resilient.” The back-to-school season doesn’t have to be a scramble. By addressing these health aspects proactively, you can equip your child for a year of learning, growth, and vibrant health. A little planning now leads to great success.

For more information or to find a provider visit mountain.commonspirit.org

Learn more about the services, care providers and mission-driven work of the Holy Cross hospitals and CommonSpirit Health at www. holycrossutah.org.

At CommonSpirit Health, we make the healing presence of God known in our world by improving the health of the people we serve, especially those who are vulnerable, while we advance social justice for all.

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.

Find emergency care close to you at mountain.commonspirit.org.

Local cheese expert wins trip to explore France’s Comté region

Cheesemonger and South Salt Lake resident, Michael Oliver, talks about travel, his love of cheese and eating with intention.

By Anna Nielsen a.nielsen@mycityjournals.com

In September, Michael Oliver will set off to Europe, meeting with the Comté Association, conducting a press tour, and perusing the Comté region of France. Oliver is head of cheese sales at Heber Valley Cheese and was named winner of the 13th annual Comté Scholarship for American Cheese Society Certified Cheese Professionals, receiving as his prize this trip to explore Comté cheese and its culture firsthand.

In the 12th annual competition, Oliver had been runner-up. He was glad he applied again, and thrilled by winning with his essay titled “Cheese Glitter and Good Taste: The Sparkle Behind Comté’s Appeal.”

“I can’t wait to experience the culture of the Jura Mountains, seeing cheese makers, aging caves, cheese shops, farms, etc.,” said Oliver, who has worked in the food industry since childhood. “I started working at the restaurant my parents owned at like 9. At 21, starting to realize where food was coming from, I moved to San Francisco. I worked in lots of ‘smart dining’ restaurants—casual, but with fine dining aspects. Lots of farm to table restaurants,” Oliver said.

He recounts one opportunity that had a butterfly effect on his journey into the cheese world. Working at a wine salon in San Francisco, studying for the sommelier exam, “The manager brought in a glass of red and a piece of Comté cheese. Tasting it blew my mind. We talked about terroir, which I never knew what that was. I thought that he was just meaning terror, so this

flipped the switch for me,” Oliver said. Terroir (pronounced terwahr) is a French term for the influence of a region’s soil, climate and topography on the flavor and character of wine.

Years later, along his sobriety journey, Oliver discovered Harmons’ cheese island and realized his wine knowledge translated to cheese. He began working at Harmons, and was encouraged to become certified through the American Cheese Society. “I got a fantastic education there, able to taste constantly hundreds of different cheeses. I fell in love,” Oliver said. He joined study groups, but nervously backed out of the certification exam each year.

His seven-year career with Harmons introduced him to Heber Valley Artisan Cheese, where he has worked since 2023. In 2024, Oliver rejoined a study group, took the test, passed and cried out of relief afterward, having built up the fear of failure for nearly a decade.

Finally a Certified Cheese Professional, Oliver remarked how transformative this was and continues, “I love the industry I work in. I love the opportunity to be able to change people’s lives with food and beverage. I love the journey that I’m on, because food is part of your memory and memories are craveable. It’s all tied together, and I get to help facilitate stuff like that.”

Oliver also encourages everyone to go on their own food journey, discovering where their food comes from through research, or first hand through tours, like Heber Valley Artisan Cheese offers at their facilities.

“I wish everyone really knew how important small farms are and how we’re losing them,” Oliver concluded. “Heber used to have over 100 dairies there, as a dairy valley founded by the Swiss. Now, only two are left, the rest have been bought out. Small dairy farms hardly exist anymore. There’s huge importance to really knowing your food, and to do that I think you

should deeply taste everything, tasting and eating with more intention. When you do that, you’re thinking of the farms, you’re thinking of what you’re putting in your body.” l

The secret ingredient behind Orson Gygi’s success

The local company is more than just a kitchen store.

By Peri Kinder peri.k@thecityjournals.com

If

Orson Gygi walked into his kitchen supply store today, he would be shocked by its size and scope. Gygi started his business in 1945, providing kitchen equipment to local restaurant owners. His kids went door to door, selling knives, squeeze bottles and other products to make cooking a little easier.

Located at 3500 S. 300 West, the Orson Gygi Company has grown into a trusted culinary resource. Although its store now spans 38,000 square feet and offers more than 25,000 products, including the 800,000 pounds of chocolate it sells annually to local and national customers, it has remained a community-based, family-owned business.

Heather Smith is Gygi’s great-granddaughter and vice president of the company. Her father, Brad McDonald, is Gygi’s grandson who operates under the loose title of “president and janitorial services.”

“We’ve been very fortunate to be such a name in the community. I think people think we’re a lot bigger than we are. But we’re a family-owned small business that loves the community,” Smith said. “This is our heart and soul. I hope that when people shop and walk in the doors, that’s what they feel. They feel they’ve got a friend in the kitchen and they have someone they can turn to.”

Orson Gygi Company celebrated its 80th anniversary in 2025, but it almost didn’t make it past the 90s. In 1998, a devastating fire destroyed the building, resulting in a $2.5-million loss. Gygi had passed away more than a decade before the disaster

and his children didn’t want to rebuild and start over.

That’s when McDonald stepped up. He was determined to reopen the company to reaffirm its dedication to the customers and employees.

“I had just gotten involved in the business less than six months before [the fire],” McDonald said. “Of course, I’d grown up in this environment, and I had seen all the loyal customers that considered us an institution. I kind of threw a fit.”

After a family discussion, it was decided that McDonald would take over. Even though he had worked as a general contractor for 20 years, he was willing to change careers and lead the business because he had witnessed the dedication his family had put into it, along with the customers’ devotion.

After the fire, Orson Gygi Company shifted its focus. While still providing equipment for restaurants and professional chefs, it also began catering to residential cooks and bakers looking for quality products.

At the time, the Food Network was blowing up and people realized that cooking didn’t have to be a chore but could be something creative and fun. The store became a one-stop shop for specialty cookware, baking pans, cookie sheets, utensils, party supplies, pantry staples, grills, griddles, mixers and hundreds of other products.

Hiring knowledgeable employees has helped the business set itself apart from its competitors. The 30 staff members are experts in the food industry, understanding all elements of baking, cooking, candy making and grilling.

The company, now in its fourth generation of ownership, continues to evolve, offering demonstrations and hands-on cooking classes, hosting a blog with recipes and tips and finding new ways to introduce people to the love of baking. For more information, visit Gygi.com.

“The best part about this is we get all walks of life that come through here,” Smith said. “Whether it’s a sweet lady who’s been making chocolates for 60 years or someone who is 15 years old and wants to make suckers. We have professionals, we have home chefs, we have beginners, we have pros. It’s fun to see them walk the aisles together because there’s a place for everyone.” l

Local cheesemonger Michael Oliver and a sticker from Heber Valley Artisan Cheese. (Anna Nielsen/City Journals)

Orson Gygi’s popular pizza classes teach dough basics and flavor pairing techniques, using the Gozney outdoor pizza oven. (Photo courtesy of Orson Gygi)

Take me out to the Bees ballgame—for food!

The Salt Lake Bees offer one of the widest and most creative food options in all of baseball, with Chef Leonard Love overseeing the creations.

By Tom Haraldsen t.haraldsen@mycityjournals.com

As the Salt Lake Bees settled into their new home at The Ballpark at America First Square last season, team ownership wanted fans to have visits they’d remember. And that involved more than just the play of the Pacific Coast League team that’s been delighting baseball fans in Utah for decades.

It involved ballpark cuisine.

So the call went out to Chef Leonard Love and Dominic Darboghossian, who now serves as vice president of food and beverage. And the creativity began.

“It came about with a vision, a longer term vision in play with Major League Baseball and the state of Utah,” Darboghossian said, fully aware of the efforts being made by the Larry H. Miller Companies to attract an MLB expansion team to the state in the next four or five years. “We wanted to showcase what we are able to do here on a smaller scale, putting more focus on the premium experience for fans coming to baseball games. We coined the phrase, ‘Minor League

in a Major Way.’ We’re providing an elevated experience to the fan base and giving MLB a little taste of what’s to come.”

“The literal question was, ‘what is something that you normally can’t find in a ballpark,’” Chef Love said. “Then we started to develop different things, making sure they were the highest level of quality — the food is hot, always fresh, looks good and tastes and smells great. Those are our main focuses.”

Consider some of these dining options: On the top level of the stadium concourse for premium priced tickets, fans can enjoy a carving station on weekends with meats and proteins, hand-breaded fried chicken, and fanfare bacon-wrapped hot dogs. Downstairs on the first level, an elevated grab and go type format for season ticket holders includes hot dogs, chili, cheese and chips, chicken tenders

First city competition in years selects new Miss West Valley City and Miss West Valley City Teen.

By Darrell Kirby d.kirby@mycityjournals.com

Aftergoing years without, there is a new Miss West Valley City and Miss West Valley City Teen for 2026.

A total of 15 young women competed before a large audience and a panel of five judges at the Utah Cultural Celebration Center in July for the honor of being crowned to represent West Valley City and to receive up to $5,000 in scholarships to further their education.

Following the 90-minute program, Camille Hoang was selected as this year’s Miss West Valley City and Kayla Sanchez emerged as the new Miss West Valley City Teen.

Hoang, 23, whose parents came to the United States from Vietnam, is a graduate of Granger High School. “I am so honored and humbled to be representing the city. I want to make a positive impact on the community and give back to the community that served me,” she said. “It’s less about the title and more about giving back to the people of the community and more about representing the people.”

Similar sentiments came from teen winner Kayla Sanchez, a 17-year-old student attending West High School in Salt Lake City. “It’s such an honor to be the teen that represents West Valley City. I love that I am adding diversity and that I am able to be who I am and represent my community.”

For Kayla, entering and winning a competition of this type was anything but a lifelong dream.

“I really never thought about doing a pageant, and when I saw the opportunity I took a chance and decided to try something

and fries, plus cookies. The menus started with visions set by LHM and refined by Chef Love.

That’s just part of the story. On game days, all fans can also find a Hibachi Cart — with fried rice, vegetables, beef and chicken options, teriyaki sauce and yum yum sauce. The Loaded Mac cart offers macaroni and cheese with different flavors, and the Mac Pack, a huge serving of Mac and Cheese with three different toppings and different flavors.

The Grand Slam Smashburger offers carmelized onions and American Cheese on a flat topping of a 1.5 pound burger (four patties) and Chef Love’s special secret sauce. It comes with fries if you have room.

Speaking of fries, you can get the “Loaded Fries” that come in a box — literally three feet long — with five pounds of

Crowning achievements

new,” she said.

“Now I am the new titleholder for Miss West Valley City Teen.”

They and the other contestants were rated in categories such as answering interview questions about how they would handle certain scenarios such as acceptance by others, self-confidence, and mental health; displaying their talents and abilities in music, dance, poetry and fitness; and presenting themselves in evening gowns.

The pageant was open to women who live, work or go to school in West Valley City. Its director is Sisilia Lauti, a former Miss West Valley City who said there has been no formal Miss West Valley City competition for at least 20 years. “It was about time to bring it back,” she said. “The city council came in, they wanted to find someone (to organize the city pageant), they found me, we got the girls trained, and we threw it together.”

Win or lose, Lauti said the competition gave the participants “hope.” “One of the things we made sure we built up was a sisterhood. No matter who won today, everyone got to feel like they were a winner still.”

She said the preparation for and the event itself set the young women on a new level they didn’t think was possible going in. “I had countless conversations with so many of the contestants who were saying ‘I didn’t have as much confidence, I didn’t have as much hope, I didn’t know how to make a resume, but now I do, and I can go into any job interview confident because if I can do this, I can do anything.’”

About 50 girls and women applied for the competition. “As time went on, a lot of them got scared and nervous and said ‘this isn’t something that I can do,’” Lauti said.

“That’s why I’m so proud of the 15 women that did stick with it.” l

fries and three flavors on top: Philly cheese, a steak taco and a buffalo chicken. It’s clearly meant to be split with friends and family.

Then there’s the Dinger–something exclusive to the Bees, and the largest hotdog in Minor League Baseball. It’s an 18-inchlong dog served in a 20-inch long bun topped with sauerkraut or sauteed peppers and onions. In all, The Bees introduced 22 different food items this season.

One other fan favorite is the Pretzel Bat — which is exactly what it sounds like — an 18-inch pretzel shaped like a bat and especially created for the Bees.

Of course you can also find traditional favorites like regular hotdogs and burgers, pizza, Mexican food items and lots to drink options, including a Swig dirty soda stand. The team plays as the Utah Dirty Sodas for Wednesday night home games this season.

Love said there are family meal deals as well, and his staff of between 100-120 cooks and concession workers, many of whom start preparation work on gamedays at 10 a.m., share a common motto: “Go big or go home.”

The Bees’ home schedule runs through Sept. 11, and the Ballpark hosts a number of other events throughout the year, many of them offering the wide variety of food options Chef Love and his crew put together.

“We just want to take the quality of our food to the next level,” he said. l

Camille Hoang, 23, a graduate of Granger High School, topped the field to become the 2026 Miss West Valley City during a competition at the Utah Cultural Celebration Center in July. (West Valley City)

The pretzel bat, one of the crowd favorites at the Salt Lake Bees games. (Tom Haraldsen/ City Journals)

Triumphing over adversity: Two second-generation war survivors face unexpected challenges while creating unique restaurants

South Korea’s Andy Ahn and Vietnam’s Ban Tran came to America to chase their dreams, opening K-COOK STATION and Hi-Tea, respectively.

By Elisa Eames elisa@mycityjournals.com

In1950, North Korea invaded South Korea, plunging the entire peninsula into three years of devastating war. At least 2.5 million lost their lives, though not all were killed in battle; some simply starved to death. The parents of Andy Ahn were among those who almost succumbed to starvation.

Today, all traces of war are gone, and South Korea is a bustling and modern nation. Ahn was born in Jeollabuk-do, a province known for its superior cuisine, and has always wanted to work with food and open a restaurant.

“Growing up there, I was constantly surrounded by authentic, deeply rooted flavors,” he said. “That experience shaped my understanding of food from an early age. Over time, I developed and refined those traditions into what is now K-COOK STATION.”

A new beginning

Though the war may be part of his heritage, it is not why Ahn left South Korea. He loves America and had wanted to live in the U.S. since childhood.

With his parents still in Korea, he arrived in 2010 and was soon operating a sushi bar in Heber City. He has spent many years working in food quality and operations within the sushi industry.

On an eventful day in 2013, his now-wife, Danielle, who knew some Korean from her time as a missionary in South Korea, happened to stop by Ahn’s restaurant for a free sushi sample, and the two began talking.

“She surprised me by speaking Korean… I was honestly caught off guard, but I quickly said, ‘I’m actually looking for an English teacher. Would you be my teacher? I’ll give you free sushi every day,’” Ahn said with a chuckle. “She smiled and said yes—and that’s how everything began.”

The couple was married the next year, and Ahn kept busy with his sushi bar while his wife later graduated from law school.

But Ahn noticed again and again that Korean food in the U.S. was limited to expensive and slow table-service restaurants. “I kept asking myself, why isn’t there a Korean restaurant that delivers both high quality and speed?” he said. “That question stayed with me for years.”

The roller coaster begins

In 2019, he created a business plan, developed a menu and recipes, and even designed a logo. The inspiration behind the restaurant’s name, K-COOK STATION, is a high-speed train in South Korea called KTX.

“The name represents fast, efficient service without compromising quality,” Ahn said.

Thai Basil Chicken Wings were introduced at Hi-Tea in 2024. (Photo courtesy Hi-Tea)

“It’s where East meets West, everyone is welcome and people connect through food. It’s your destination for Korean flavor, your final stop where you’ve truly arrived.”

In 2020, COVID derailed their plans to open, and in the next four years, there were consistent setbacks, significant delays and issues with contractors and construction.

“The journey was not easy. But we never stopped moving forward. We focused on what we could control—improving the food, refining the system and staying committed to the vision,” Ahn said. “Every challenge became part of building a stronger foundation for the business.”

In 2024, Herriman’s substantial growth, picturesque scenery and small-business opportunities immediately distinguished it as a location. “We were looking for a city that felt modern, growing and full of potential,” Ahn said. “At the same time, the people here are warm and welcoming. It has a rare balance of new energy and genuine community.”

Construction finally began, and the couple moved to Herriman from Sandy last year to be closer to K-COOK STATION, which softopened in December and celebrated its grand opening in February.

More than just a restaurant

“This represents years of persistence and belief in the idea,” Ahn said. “We offer original Korean food with the speed and convenience of modern quick-service dining. We focus on quality, consistency and experience.”

The food at K-COOK STATION is made fresh every day. “We aim to create something that feels both familiar and new at the same time,” Ahn said. “The most rewarding part is seeing customers enjoy the food and return with genuine excitement.”

To take advantage of promotions, discounts and loyalty rewards, the Ahns recommend downloading the restaurant’s mobile app.

In the not-too-distant future, their goal is to grow K-COOK STATION into a national chain, expand signature dishes, like kimbap, into local supermarkets and other locations and perhaps even create kimbap bars to compete with sushi vendors.

“From the food to the atmosphere, we are constantly working to deliver a better experience,” Ahn said. “We are most proud of the fact that we turned an idea into reality despite all the challenges.”

Outside of the restaurant, Ahn is passionate about flight simulation and hopes to earn his pilot’s license. His wife, Danielle, is an attorney for the U.S. Department of Justice, a skilled paraglider and a full-time mother to their 9-month-old son.

“K-COOK STATION is our story and vision for the future,” Ahn said. “It delivers authentic Korean flavors with speed, consistency and modern accessibility. We’re excited to share that with the community and continue growing together.”

Another war

Herriman business owner Ban Tran also understands the far-reaching consequences of armed conflict. North Vietnam’s aggression toward its southern counterpart began in the 1950s and extended to 1975, when the South collapsed under a sweeping invasion by the North. A soldier from the South, Tran’s father endured six harsh years of captivity in North Vietnam after the war.

“During the Reagan Administration, there was a program called the Humanitarian Operation that sponsored Vietnam War prisoners and their families,” Tran said. This program helped thousands of former prisoners from South Vietnam, including Tran and his family, to safely leave their home country and immigrate to the U.S.

Tran’s family arrived in 1995, first living in Buffalo, New York, for six months and then settling permanently in Utah. “We have lived here since,” Tran said. “I have been here for 31 years.”

Embracing a new community

As a student, Tran struggled with the language but ultimately adapted. “I learned English by copying each English word from the teacher’s chalkboard and using an English-Vietnamese dictionary to translate it,” he said.

He later earned a bachelor’s degree in computer science from the University of Utah and opened a Taiwanese boba tea shop in Taylorsville called Ding Tea.

Tran’s wife, Tien Luong, and her family immigrated to Utah from Vietnam in 2009. Tran and Luong met at Ding Tea, where she was a frequent patron. “It was my wife’s favorite place. She was my ‘royal customer,’” Tran joked.

Luong’s mother, Mai Le, and father, Nam Luong, joined the newlyweds in West Valley.

Wanting to share Vietnam’s culture, heritage and food with their adopted community, Luong, Tran and Le decided to open a restaurant, and the search for a location began. “We were looking for a restaurant plus a boba space,” Tran said.

An unexpected opportunity

In 2022, a location on Herriman’s

Rosecrest Road presented itself when the previous occupant, Mr. Fries Man, closed its doors. Tran, Luong and Le quickly saw that the space would meet their needs and that Herriman offered multiple enticements. “Herriman is growing, with a lot of diverse populations moving in,” Tran said. “We thought it would be a great location for us to serve our food to the community.”

Providing authentic boba tea, Chinese food, pho and other Vietnamese offerings, their vision, called Hi-Tea, held its soft opening in February of 2023 and its official opening shortly thereafter.

“I love that Herriman is focused on community connection. We felt so welcome by the people and the mayor, Lorin Palmer,” Tran said. “He brought a lot of people to come and support our business from day one.”

Like K-COOK STATION, Hi-Tea’s menu is entirely home-made. “We eat what we sell to our customers,” Tran said. “I love to see customers’ happy faces when they enjoy our food. My wife loves the flexibility of the schedule to take care of our kids, and my mother-in-law loves cooking and playing with different ingredients.”

A joyful curveball

But, as is frequently the case, the unexpected can disrupt even careful plans. Hands full with their brand-new business, Luong and Tran envisioned having children a few years later when the dust had settled. “We figured it would take us at least two years to have kids. Then life has different plans,” Tran said.

When they discovered their first child would arrive in 2024, they were caught off guard but thrilled. “Now we have three kids,” Tran said. “Two kids and one more due in July. I still don’t know how we overcame it with a restaurant and three kids in three years.”

Extended family from both sides, including Le and Nam, rolled up their sleeves to provide support, and Tran also credits focusing on one thing at a time with keeping the family and Hi-Tea afloat.

When he isn’t helping at the restaurant, he enjoys playing basketball and soccer and also works as a web developer. The family has a small half-acre farm in their West Valley backyard, and Tran is fond of working on it. “I like to live a simpler life,” he said.

He and his family have been looking for affordable housing in Herriman to be closer to Hi-Tea.

“I hope one day I will be in the position of helping less fortunate people,” Tran said. “We offer the best value for our food. Everyone coming in is a good friend. We are happy to serve.”

K-COOK STATION is located at 14711 Marketplace Drive, Unit D. Visit www.kcookSTATION.com.

Stop by Hi-Tea at 3338 W. Rosecrest Road, Suite D, reach them at (801) 930-9540 or find them on Instagram. l

tacos with guacamole and pumpkin seeds; enchiladas featuring 10 different sauces; burritos, fajitas, burgers, classic combos and grilled favorites like chicken topped with poblano cream sauce.

Café Silvestre also offers an extensive breakfast menu that includes everything from Mexican omelets to French toast. Save room for dessert because there are several items to choose from, including pan de elote, a sweet corn cake topped with homemade corn ice cream and drizzled with caramel sauce.

Sabrina Jones, a longtime employee at the family-owned Mexican restaurant, said she attributes Café Silvestre’s longevity and success to the high quality of food and the welcoming atmosphere.

“Most of our customers, maybe 95% of them, have been coming here for 30-plus years,” Jones said. “We know pretty much everybody who comes in. We know what days they’re going to come in and pretty much what they are going to order.”

It’s been a full-circle moment for Gabrielle Morales who grew up in the restaurant industry and spent her life watching family members create and provide good food to customers. Now, she and her husband get to continue the tradition.

By investing in the future of Café Silvestre, she gets to meet new people, introduce customers to new flavors and continue

the legacy her grandmother started 50 years ago.

“I believe in what we are doing,” Gabrielle Morales said. “I feel like people have come to fall in love with us all over again.”

Visit cafesilvestrerestaurants.com for a complete menu and more information. l

The Granite School District Board of Education has Adopted a Proposed 2026/2027 Budget

Granite did NOT raise taxes last fiscal year. The proposed rate increase was not approved by the State. If you saw an increase in your taxes related to Granite, it was likely due to changes in your property’s value.

The proposed budget for next fiscal year includes a tax increase intended to address decreases in state revenue and new unfunded mandates

In the last two years, Granite has cut over $7 million in operational costs and shifted more funding towards the classroom and school level

The intent of this tax increase is to reduce class sizes and maintain comparable levels of service due to funding cuts at the legislative level

Granite’s 2026–27 budget priorities include:

Reduced K-2 class sizes. Funding to address new state requirements for special education, preschool, and English language learners Instructional support for teachers. graniteschools.org/budgetdevelopment/ customerservice@graniteschools.org

Nicole McDermott, Kris Nguyen, Julie Jackson, Clarke Nelson, Connie Burgess, Kim Chandler, Karyn Winder

Patrons at Café Silvestre enjoy classic Mexican recipes with tasty upgrades. (Peri Kinder/ City Journals)

Cyprus, Hunter football aim to return to state

The season gets underway Aug. 14 for both rivals before the two collide Oct. 9 at Cyprus.

By Brian Shaw b.shaw@mycityjournals.com

Both Cyprus and Hunter made it all the way to the state playoffs last year.

It was the first time that both schools reached the postseason together in several years. Before last year’s magical run, 2022 was the last time Cyprus did. And so it seems that for every year the Pirates touch the mountaintop, they fall short the next three.

For Hunter, however, a trip back to state would mark the fourth straight year the Wolverines have made it to the postseason.

Both schools have a lot at stake this year. Cyprus lost a decent percentage of its starters from last year—either to graduation or to transfer.

As for Hunter, this marks Sione Tongi’s second year in charge after taking over for Harold Moleni. The Wolverines finished 5-6 last year and lost in the 5A first round at home to American Fork.

Hunter kicks off the season with a game Aug. 14 at Layton Christian, an independent in Class 2A that went 8-2 last season and routinely sends its players on to Division I colleges.

The following week will see the Wolverines host Highland, followed by a game Aug. 28 at Copper Hills.

It’s the kind of preseason that could propel Hunter to a winning record heading into region play.

Meanwhile, a few miles down 4100 South on 8400 West, Cyprus High will head into year three under Jake Hardcastle

with a trip to Clearfield on Aug. 14. The Pirates had a 4-7 record last year and qualified for the 5A state playoffs, losing at Olympus in the first round.

Cyprus will have its home opener Aug. 21 versus Viewmont, and then will head west for a rivalry game Aug. 28 at Tooele, a matchup that has become heated in years past and carried over into fast food restaurant parking lots.

For both Cyprus and Hunter, September marks the beginning of region play. It also marks the second week in a row that the Pirates will be playing in a rivalry game, as Cyprus will be playing in the “Battle Of The Bacchus” against Kearns at home on Sept. 4.

Coach Hardcastle’s boys will then play host to West Jordan Sept. 11 before traveling to Taylorsville and Granger on Sept. 18 and 25.

It’s a new look in Region 5 with several new head coaches at Granger and Kearns, among other notables.

For a Hunter team that is in a period of normalcy, getting West at home to open region play is a tough ask on Sept. 4, while going to West Jordan Sept. 11 and hosting rival Kearns Sept. 18 will be no easy task.

With senior Isi Moungaafi at the controls of the Wolverines offense and a stingy defense, Hunter should be able to compete—even with 5A giants such as West and West Jordan. The Wolverines close out September with a home game against Hillcrest on Sept. 25.

Region 4 play continues in October, as Hunter hosts Granger in “The Battle Of The Ville” rivalry Oct. 2 and Cyprus hosts Hillcrest.

Then, two more rivals collide on Oct. 9 in “The King Of The Oquirrhs” showdown, one that was decided by just four

points in West Valley in an 18-14 Hunter win last year, when Cyprus hosts the Wolverines.

Both schools close out their regular seasons with Region 5 games on Oct. 14. l

What do you want to know about the Great Salt Lake?

Newsrooms across Utah, including the City Journals, will use the survey results to bolster their reporting about

water in Utah

Story by Heather May | Great Salt Lake Collaborative

Utah leaders have set a goal to raise the Great Salt Lake by seven feet to 4,198 feet above sea level by the time Utah hosts the 2034 Winter Olympics.

It will be a monumental task to save and dedicate the additional 800,000 acre feet of water needed

each year — that’s twice the amount of water used in homes and on yards in the Great Salt Lake Basin — especially with this year’s record-low snowpack and extreme drought.

Utah newsrooms who have banded together to cover the lake as the Great Salt Lake Collaborative will

cover all of the developments by politicians, philanthropists, residents, businesses, farmers and industries.

Take this quick eight-question survey so we can report on what matters to you. We want to know what questions you have, your hopes and fears and how the lake affects you.

Questions? Contact me at info@ greatsaltlakenews.org.

This article is published through the Great Salt Lake Collaborative with funding from Love the Lake, an initiative of the nonprofit Great Salt Lake Alliance. Editorial decisions are made independently by the Collaborative and partner newsrooms.

Photos courtesy The Salt Lake Tribune

Ice cream entrepreneur has the competition licked

By Peri Kinder peri.k@thecityjournals.com

Jeff the Ice Cream Guy has a particular set of skills. For instance, he can convince you that sweet corn, green chili and ice cream belong in the same sentence, and he’ll have you coming back for more.

As the founder of Hidden Oak Gourmet Creamery, Jeff spent years curating interesting ice cream flavors for a sophisticated take on Utah’s favorite dessert. His signature flavor, strawberry basil, made him a favorite at farmers markets, where his unusual combinations garnered a lot of attention. He attracts the type of person who craves something a little less vanilla.

“Our ice cream definitely stops people in their tracks,” he said.

It all started after a trip to Europe, where Jeff and his kids enjoyed deliciously rich ice cream. When they returned to the States, they found all the ice cream options to be boring. They decided to recreate the experience in their own kitchen.

His artisanal French-style ice cream is made from scratch, steeped with local herbs and other fresh ingredients, and cooked in a sous vide. He sold his first batch of ice cream on Oct. 8, 2022 and built a commercial kitchen seven months later.

Now his ice cream can be found in several local grocery stores, including The Store in Holladay and Salt Lake, and he has a shop at the Salt Lake City co-working space Church & State on 370 S. 300 East.

The journey hasn’t been easy. The Taylorsville resident figures he’s lost $10,000 worth of

ice cream over the last four years due to recipe disasters or equipment breakdowns. He said it’s been a whirlwind of experiences to get to the place he is now, with ups and downs, bumps and bruises.

“You just have to keep fighting through the fight, and you know that eventually, if you have faith in the product, and you keep fighting, someone will be like, ‘Wow, that ice cream is amazing,’ and it makes it worth it. But there have been so many times that I needed to walk away for a day. Like, I’m gonna go find a place to cry in the corner.”

His perseverance paid off as Hidden Oak was awarded the 2026 Best of State trophy for Best Artisan Ice Cream. Jeff and his three daughters have all contributed to the company’s success. He said good food should be the center of every celebration and believes ice cream should be unforgettable.

Jeff also creates individualized ice cream flavors for celebrations like weddings or birthdays. He wants Hidden Oak to be part of a family’s big events, creating memorable taste experiences and fun stories.

Never one to rest on his laurels, Jeff is experimenting with new flavors for summer, including a watermelon sorbet with cucumber-coconut cream and a wild berry shortcake with honey caramel. He also partnered with Heat Street to create a papaya pineapple habanero hot sauce caramel that he serves on vanilla ice cream.

“Making the ice cream, I have to be focused, I have to be dialed in. So when things are going wrong, I head down to the kitchen and make some ice cream, and it just brings the joy,” Jeff said. “You just deal with the hard things, take the ones you love, go after your own mountains and the universe is your opportunity.” l

Hidden Oak Gourmet Creamery takes ice cream to the next level.

Jeff the Ice Cream Guy turns an ice cream-making hobby into a unique business with Hidden Oak Gourmet Creamery. (Peri Kinder/City Journals)

2026 SPJ winners for the City Journals/Business Journal

(Society of Professional Journalists)

The City Journals and the Salt Lake Business Journal, sister publications under Loyal Perch Media, captured multiple awards at the prestigious state and regional excellence in journalism competitions for the Society of Professional Journalists. Below is a list of those winners.

Utah Society of Professional Journalists Awards

Travis Barton, Stacey LaMont, Cassie Goff

2026’s Public Service Award (Voters Guide)

Tom Haraldsen

2026’s Roy B. Gibson Freedom of Information Award

Peri Kinder

Writing and Reporting - Division B: Humor / lifestyle column (1st Place)

“Time to face the music”

Judges comments: “Time to face the music” is a well crafted and enjoyable read that made this judge laugh out loud while sympathizing with the writer’s music teacher, dog and husband, who have to endure her music lessons. This entry, along with others presented by her in this competition, clearly show that Peri Kinder is a talented writer.

Cassie Goff

Writing and Reporting - Division B: Best newspaper reporter (1st Place)

Cassie Goff writes to celebrate, inform and build community

“Recapping 20 years of Cottonwood Heights history”

“No more bribing the pet to go the the vet: Mobile Veterinary Options brings the vet to the pet”

“Plans for future growth within Cottonwood Heights are in the works”

“Updates from the 2025 Legislative Session”

Judges comments: “When Cassie Goff is having fun writing, her community is having fun reading. She’s a journalistic gift to her community, infusing her coverage with a bit of her own pizazz and personality without outshining or dimming her town’s sparkle. She finds the meaningful tales/details amid the seemingly mundane minutiae of daily life, whether she’s handling breadand-butter news coverage or feature stories.”

Jet Burnham

Writing and Reporting - Division B:

Continuing coverage (2nd Place)

“The issue of cellphones in schools”

“Parents call on community to create phone-free schools”

“High school students call for cellphone education”

“Read all about it! Books are making a comeback”

Giovanni Radtke

Writing and Reporting - Division B:

Health and Science (2nd Place)

“University of Utah Student Media

“How the U’s Long COVID Clinic ‘Streamlines’ Patient Care”

Mimi Darley Dutton

Writing and Reporting - Division B:

Homelessness and Housing (3rd Place)

“Pros and cons of Draper’s $1 million median home price”

Shaun Delliskave

Shaun Delliskave Headlines

Design and Graphics: Headline writing (3rd Place)

“A lot to lose: Murray trades City Hall parking for development”

“Murray benches tax hike, sends in the reserves”

“From $300 dreams to $1,000 realities—barbecue ain’t for the faint of heartburn”

Salt Lake Business Journal

Design and Graphics: Best newspaper - Division B (3rd Place)

Shaun Delliskave

Writing and Reporting - Division B: Criminal justice (Honorable Mention)

“Investigators still seek clues in 1978 disappearance of pregnant Murray nurse”

Julie Slama

Writing and Reporting - Division B: Health and Science (Honorable Mention)

“Out of this world: Hillcrest High’s eco-friendly pesticide experiment reaches ISS”

Tom Haraldsen

Writing and Reporting - Division B: Sports deadline reporting (Honorable Mention)

“Major leaguers score cash for homers at South Jordan event”

Top of the Rockies Excellence in Journalism Awards

Becky Ginos

Education News – (3rd place)

“75 years of history — Bountiful Elementary to be replaced by new building”

Rebecca Olds

Sports News – (3rd place)

“Building a stronger future for female high school athletes in Utah”

Rebecca Olds

Feature: Short form – (3rd place)

“A fighter, a writer, an avid skier and an optimist — nothing stops Harriet”

Cassie Goff

Special Topic/Section – (3rd place)

“SLC’s Tattoo Convention draws worldwide talent”

Julie Slama

Sports Feature – (1st place)

“Utah Sports Hall of Fame coach hits home run for equality”

Judge’s comment: “Excellent feature reporting that dives into the coach’s background and motivation for coaching as well as challenges she faced in her life and career. Helped round out her story and makes for a great feature.”

Peri Kinder

Personal/Humor Column – (1st place) “Life and Laughter”

Judge’s comment: “An engaging voice, humor and small things we all have encountered. As a respite from a too heavy world, Life and Laughter is the kind of break we all deserve.”

Cassie Goff and Tom Haraldsen. (Emma Leishman/Utah Alumni Relations)

Rebecca Olds, Peri Kinder, Stacey LaMont, Cassie Goff and Tom Haraldsen. (City Journals)

The road to Utah’s best tamales apparently leads to a parking lot

While saving for a full-sized food truck, Itzel Erandi has built a devoted fan base from a crimson van parked beside a gas station, one tamale at a time.

By Shaun Delliskave s.delliskave@mycityjournals.com

It’s not every day that a parking lot becomes a culinary destination. Yet on Sundays, while some Utahns are searching for brunch reservations, others are searching for a crimson van near a grocery store. Why? Because House Tamales is rumored to serve the best tamales in Utah. Whether that’s officially recognized by any governing body of tamale experts remains unclear, but the growing crowds around owner Itzel Erandi’s van suggest the public has already reached a verdict.

On most Sundays, Wednesdays and Fridays, customers begin lining up near the Smith’s Marketplace at 845 E. 4500 South, drawn by the aroma of fresh tamales and the promise of a meal worth planning a weekend around. What started as a simple idea has grown into one of the valley’s most beloved mobile food businesses.

Behind House Tamales is Itzel Erandi, a native of Michoacán, Mexico, who has lived in the United States for the past seven years with her husband and three children.

The story behind the tamales begins long before the crimson van.

“I learned how to make tamales from my mother back in Michoacán,” Erandi said. “To this day, I believe that her seasoning is what makes these tamales so special. There is something magical about a mother’s cooking.”

That family tradition remains at the heart of every tamale she sells.

Unlike many food businesses that begin with elaborate business plans and spreadsheets, House Tamales was born from something much simpler.

“The idea of selling tamales from my

truck came naturally,” she said. “It wasn’t something I planned, it simply came to me one day. I just knew that I wanted people to experience and enjoy the tamales that mean so much to my family and me.”

Fortunately for Utah tamale lovers, she acted on that impulse.

What customers may not realize is the amount of work hidden inside every tamale. While many people are sleeping, Erandi is already hard at work preparing the next day’s batch.

“My work begins early and requires many hours of preparation,” she explained.

Her day starts at 6 a.m. by boiling meats before preparing both red and green sauces and shredding the meat. Around 7 p.m., she begins assembling tamales and works until approximately 9:30 p.m.

If that sounds like a long day, she’s not finished.

The next morning starts at 4 a.m., when she begins cooking the tamales. While they steam, she prepares what she describes as

her special “magical” green sauce before packing everything and heading out to serve customers.

That’s right. While many of us are debating whether we have enough energy to hit the snooze button one more time, Erandi has already started cooking hundreds of tamales.

The effort appears to be paying off.

“Knowing that so many people love my tamales brings me great satisfaction and happiness,” she said. “I am deeply grateful to every customer who supports my business.”

The business currently operates three days each week, with Sundays proving especially popular.

“Thanks to God, the three days each week that we sell are successful for us, and Sundays are especially busy,” she said.

Ask Erandi about her favorite item on the menu and she doesn’t hesitate.

“Personally, my favorite tamales are the chicken tamales with green sauce,” she

said, “and it seems that many of my customers agree.”

Given the growing crowds surrounding the crimson van, those customers appear to know exactly what they’re talking about.

For now, House Tamales continues serving customers from its mobile setup, but Erandi has bigger ambitions.

“Looking toward the future, my dream is to own and operate a larger food truck, one that will allow me to serve more customers while providing a safer and more comfortable experience for everyone,” she said.

Until then, customers can continue finding House Tamales in the parking lot, where a family recipe, a lot of hard work, and a little bit of “magical” green sauce have created one of Utah’s tastiest success stories.

And if you happen to see a line forming beside a crimson van on a Sunday morning, don’t worry—you haven’t stumbled upon a secret society.

You’ve just found the tamales.

For the most up-to-date schedule and locations, customers are encouraged to visit House Tamales’ Facebook page. l

Itzel Erandi is building her dream one tamale at a time. Fans of House Tamales say the journey starts with some of the best tamales in Utah. (Shaun Delliskave/City Journals)

Tamales are made fresh daily and sell out by the afternoon. (Photo courtesy of House Tamales)

‘Slow down, pay attention,’ say

To no surprise, distracted driving and speeding are two of the top causes of accidents.

By Darrell Kirby d.kirby@mycityjournals.com

Weall see it as motorists, and perhaps are guilty of it ourselves—racing through yellow and red lights, speeding, not giving pedestrians the right of way when crossing the street, and generally not paying full attention to operating a motor vehicle in the midst of hundreds of other drivers and their vehicles traveling along West Valley City’s nearly 450 miles of streets.

Those are just some of the violations and potential violations targeted by the West Valley Police Department’s traffic unit.

During an online community meeting on Facebook hosted by Chief Colleen Jacobs, Lt. Bill Merritt and Officer Brady Faucette of the traffic division, all spoke about some of the common driver behaviors that could or do lead to citations being issued and, at worst, motorists and pedestrians being injured or killed.

Perhaps it is of no surprise to most observers what one of top causes of accidents is on West Valley City’s roadways. “Distracted driving is a major one,” Faucette said. “People are constantly on their cell phones. They’re texting, scrolling their social media, playing with the radio.”

“Another big issue would definitely be

West Valley police traffic officers

or other obstacle.

Faucette said that many speeding drivers are going well over the posted limit. “We’re constantly seeing more of the 15 to 20 mile an hour over the speed limit that we’re stopping people for.”

If residents complain about speeding through their neighborhoods, Merritt said several steps can be taken including deploying officers to make traffic stops primarily to educate drivers and speed trailers that display the speeds that cars are traveling. Resident observations and complaints are also helpful to the West Valley City Police Department traffic division in knowing where to focus enforcement efforts.

speeding,” he added. “It’s one of the leading causes of serious and fatal crashes.”

Regarding speed limits, Lt. Merritt explained that the speed limit of a particular street is not always the safe speed for that thoroughfare under any conditions. While in normal situations it is deemed the appropriate speed for that road, other circumstances may determine that going below the speed limit is safer—such as weather conditions, heavy traffic, and nearby schools, playgrounds and neighborhoods where children are more likely present and could dart

into the street.

Faucette said drivers who speed often do so under the misconception that they are saving time. “They’re only saving a couple of minutes,” he said. They are also increasing the likelihood of a potentially deadly accident. “A lot of people don’t realize that just five miles an hour (above the speed limit) can make a big difference,” Faucette said. Factored into speed are the reaction time to hit the brakes and the distance it takes the brakes to fully stop the vehicle if a driver comes upon a vehicle, person

Then there’s red light violations. Faucette said distractions, lack of attention and impatience are among the top reasons people run through red lights—accelerating the chances of an accident or fatality. Yellow lights can be equally dangerous. “A yellow light does not mean ‘step on it,’” Merritt said and added that legally if your front wheels are past the stop line of an intersection, then keep going. If you can stop safely before you reach the stop line as a yellow light appears, then do so. Still, “intersections are one of the scariest and dangerous places on the road,” he said.

Merritt said many problems can be avoided by one thing: “When somebody is operating a motor vehicle, they need to make that their main focus.”

And for exceeding the speed limit to get there faster, “A few seconds isn’t worth a lifetime of consequences,” Faucette concluded. l

West Valley City Hall gets new parking lot, landscaping

Upgrades also include new electric vehicle charging stations courtesy Rocky Mountain Power.

By Darrell Kirby d.kirby@mycityjournals.com

West Valley City Hall has undergone an exterior facelift.

The city has torn up and repaved the parking lot, pulled out grass and trees along the east side of city hall and replaced it with landscaping that needs less water. It was due to be completed by mid-August.

In addition, six new electric vehicle charging stations and new sidewalks have been installed in and around the new parking lot.

West Valley City Public Works Director Dan Johnson said the biggest part of the project—the replacement of the public and employee parking lot on the west side of city hall—was much needed. “The parking lot itself had aged. It was in rough shape,” he said, noting that the previous parking area was largely the original one, pavement and all, dating back to 1990 when the current city building opened.

Trees that lined the western border of the previous parking lot have been removed as

most were in poor health and will be replaced with new trees and waterwise landscaping.

However, some existing trees on the south side along Lancer Way will be preserved. “We’re actually moving the sidewalk around to try to keep those trees in good health,” he said.

On the Constitution Boulevard (2700 West) side of city hall, trees, shrubs and fountain grasses were to be put in. The latter are ornamental plants that are drought tolerant and require some watering during the hot summer months, but otherwise can survive on rainfall.

“There will definitely be a lot of water savings,” Johnson said.

The sidewalk along that stretch was also widened, going from 4 feet to 10 feet in keeping with a city ordinance that requires the more expansive walkway along 2700 West in the area of Valley Fair Mall and now City Hall.

“That is another element that led us to replace the landscaping,” Johnson added.

The addition of six electric vehicle charging stations resulted from an agreement among West Valley City, Rocky Mountain Power and Utah Transit Authority. UTA acquired a small bit of property from the city to expand its West Valley Central Station transit hub to accommodate the new Midvalley Express bus route.

That precipitated the movement of an electrical line. The city arranged with Rocky Mountain to use some of the excess power capacity from that line for charging stations. Rocky Mountain Power, which owns the chargers, agreed to let the city offer them for public use. “It’s a great

program…in providing an asset to the community” at no cost to the city, Johnson said.

The cost of the entire parking and landscape project is $1.2 million. “It’s going to make City Hall look like a brand-new building,” Johnson concluded.l

Lt. Bill Merritt, left, and Officer Brady Faucette of the West Valley City Police Department’s traffic division talk about safety concerns on the city’s roadways in this screenshot from a community meeting on Facebook in June. (West Valley City/Facebook)

The addition of electric vehicle charging stations were part of a parking lot renovation project at West Valley City Hall this summer. (Darrell Kirby/City Journals)

Granger, Kearns prepare for the football season under new leadership

Veteran coach Alema Te’o takes over at Granger, while Leroy Vea assumes the head coach’s role at Kearns for 2026-27.

By Brian Shaw b.shaw@mycityjournals.com

Last year, Peter Smolin and his staff took Granger to new heights, sending more than a half-dozen kids to college programs. The Lancers finished third in Region 4, were 7-5 overall and advanced to the 4A state playoffs second round.

Smolin and several staff members moved on to other high school programs during the offseason, however, leaving Granger with a giant meteor-sized hole it needed to fill.

After a handful of interviews, Granger High School administration decided on Alema Te’o as its next head coach.

Coach Te’o arrives at Granger with a lengthy resume, having been a head coach at Alta and a position assistant at several area colleges, among other stops. He also heads up the popular All-Poly Camps that have helped develop kids across the region to later receive offers and scholarships at college programs for many years now.

Te’o will actually get an opportunity to play against Alta, the team he last coached, on Aug. 28 in Granger’s home opener, but the Lancers will also have two road tests Aug. 14 at Salem Hills and Aug. 21 at Syracuse to get ready for the Hawks.

Granger will then embark on a Region 4 schedule from September to October that includes rivals such as Cyprus and Taylorsville before it competes against Hunter

in the “Battle of the Ville,” a showdown between the two West Valley City schools, on Oct. 2.

Coach Te’o is one of two coaches on the west side that will be new; the other is at Kearns High, which saw its head coach step down after two seasons in charge.

In that coach’s place will be Leroy Vea, who takes over a Kearns program that went 1-19 over its past two seasons but that was prolific under the coach previous in Matt Rickards.

Rickards led the Cougars to a 71-50 record through 2023-24 and sent dozens of kids to Division I programs, including Jeff Bassa, who played at Oregon and is now in the NFL. Jack Kelly, who was a recent draftee of the NFL’s New York Giants, also played at Kearns, and then went on to Weber State and starred there before transferring to BYU, where he became a household name around the country as an All-Big 12 Conference selection at linebacker.

At Kearns, the focus according to coach Vea in his hiring statement will be on establishing a team culture similar to that which the program had under Rickards, one of personal responsibility and accountability not just to the student-athletes themselves but to a community that has been wracked by unnecessary violence and tragedy.

The Cougars, who lose 22 players due to graduation, will open the season at home Aug. 21 against Clearfield and will play Aug. 28 at Payson before opening Region 4 action in a rivalry game against Cyprus on Sept. 4.

Kearns will continue playing its region schedule after a nonleague Sept. 11 game at Union, and then the Cougars will have an opportunity to avenge last season’s close loss to Taylorsville on the road Oct. 2 in that “War on 54” rivalry showdown.l

WasteLess Solutions works to reduce food waste and expand access

them directly to partner organizations, often during narrow time windows to ensure freshness and safety.

By Shaun Delliskave s.delliskave@mycityjournals.com

Asconcerns about food waste and food insecurity continue to grow nationwide, this nonprofit is working to address both issues at once. WasteLess Solutions, led by CEO Alexx Goeller, operates at the intersection of surplus recovery, community partnerships and public education, with a mission focused on reducing waste while improving access to usable food.

“At our core, WasteLess Solutions is tackling a culture of overproduction and overconsumption which leads to an enormous amount of food waste,” Goeller said. “Roughly 30-40% of the U.S. food supply is thrown away each year.”

The organization works directly with food donors—such as restaurants, grocers and event providers—to recover surplus food that would otherwise be discarded. That food is then redistributed, often within hours, to nonprofit partners and community organizations serving populations experiencing food insecurity.

“We are focusing on both ends of the issue, preventing food waste at the source through education, and redirecting surplus edible food to communities experiencing food insecurity,” Goeller said.

While the concept of food rescue may appear simple, Goeller emphasized that the day-to-day operations are complex and time-sensitive. “The biggest challenge that we face with food rescue is logistically moving large quantities of highly perishable food quickly and safely,” she said. “Timing is crucial and it requires consistent and frequent coordination between donors, volunteers and receiving agencies.”

WasteLess Solutions relies on a network of volunteers—many based in and around Murray—to carry out these rescues. Volunteers pick up food donations and transport

“Reliance on volunteers does come with some unpredictability,” Goeller said. “To manage that, we maintain a large volunteer base and are working on building stronger backup systems for last-minute changes.”

Despite those challenges, she said engagement has remained strong. “Many volunteers feel a passionate connection to our mission and stick with specific routes longterm,” she said.

A key part of the organization’s approach is its partnership model. Rather than distributing food independently in all cases, WasteLess Solutions works with established nonprofits that already serve specific populations, allowing for more targeted and appropriate distribution.

“A lot of that balance comes down to effective partnerships and relationship management,” Goeller said. “We work closely with other nonprofit organizations that already serve specific communities and understand their needs.”

She pointed to one example where a juice donation was directed to a partner serving individuals without teeth, illustrating how coordination can align food supply with specific needs.

In addition to these partnerships, the organization has begun operating its own mobile markets in the area. These markets allow individuals to select food items directly, rather than receiving pre-packaged distributions.

“When they arrive, there is a large selection of food which allows people to select exactly what they need,” Goeller said. “That program is new for us and has been extremely successful.”

WasteLess Solutions measures its impact through a combination of data and community feedback. While pounds of food rescued and people served remain important benchmarks, Goeller said the organization also evaluates partnership strength, volunteer engagement and program quality.

“Quality of programming is just as

important as quantity,” she said, noting that ensuring the food is both usable and valuable to recipients is a central focus.

The organization also works to address misconceptions about rescued food. “A common misconception is that rescued food comes from the garbage or is unsafe in some way,” Goeller said. “In reality, the food is high-quality and perfectly edible.”

Beyond redistribution, WasteLess Solutions incorporates education into its mission, working with businesses and community members to reduce waste before it occurs. This includes guidance on event planning, waste reduction strategies and reporting tools that help organizations track their impact.

“We don’t just redistribute food, we are

actively helping businesses and consumers reduce surplus in the first place,” Goeller said.

Looking ahead, Goeller said broader systemic changes could further support efforts like those underway in Murray. “Standardizing date labeling and strengthening food donation policies would make a significant difference,” she said, pointing to confusion around “best by” and “use by” labels as a major contributor to unnecessary waste. While systemic change may take time, WasteLess Solutions continues to operate at the intersection of environmental sustainability and community need—working to ensure that food that might otherwise be discarded finds its way to those who can use it. l

WasteLess Solutions volunteers prepare meals from surplus recovered food. (Photo courtesy of Alexx Goeller)

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

A food tour of Utah’s dedicated gluten-free establishments

In the Salt Lake Valley alone, over a dozen gf businesses can be found.

By Anna Nielsen a.nielsen@mycityjournals.com

There’s no need to make a pilgrimage to Denver, Portland or Europe to find gluten-free (gf) eateries these days. Utah’s gf scene is growing. Whether you have celiac disease, gluten sensitivity or are just interested in trying some good food that happens to be gf, options abound.

Omar’s, formerly Rawtopia, sits near the mouth of Millcreek Canyon at 3961 Wasatch Blvd. The establishment boasts a unique drink selection, including spicy hemp-milk chai, and incredibly creamy dishes (despite being dairyfree), like a sunflower and almond hummus. The made-from-scratch menu caught the attention of Martha Stewart a few years back.

Everything offered is fully gf, dairy-free (df), seed-oil-free, organic and locally sourced where possible, with plenty of raw and vegan options, but the variety goes far beyond the typical salads and bowls. An extensive menu features flavor-packed chili cheese fries; coconut curry rice; berry cheesecake (coconut cashew cheese, that is); mango key lime pie and more. Portions of the high-fiber foods are filling and you’ll leave satiated, but not overstuffed.

If you seek out the sugary stuff, though, the bakeries on the list are your best bet.

Mrs. Hewitt’s Bakery often sells out of their more popular items (especially eclairs). Go early to get your hands on some! Founded by husband-and-wife duo Kimberly and Doug Hewitt in 2016 after his celiac diagnosis, the gf baking company has products (of which many are also vegan) in over 500 stores in Utah and ships to the East Coast, too.

Inside the Paris-inspired café, musettedriven melodies play, transporting you out of industrial surroundings in West Valley (3703 Parkway Blvd.). A fantastically French menu ranges from various crepes to tarts, eclairs and artisan breads. American indulgences aplenty appear on the menu, as well: giant cookies; hoagies, French dip, and grilled cheese sandwiches; cupcakes; brownies; and dinner rolls.

Good Food Gluten Free Bakery also sells out early and is tucked away in an

butter cookie, brownie and cupcake from Mrs. Hewitt’s in WVC. (Anna Nielsen/ City Journals)

this trendy spot is usually bustling.

industrial area, the Granary District, at 423 W. 800 South, Suite A113. Entering, you are faced with impossible decisions filling the displays. A revolving selection always includes yummy loaves of sweet bread in flavors like lemon, zucchini, poppyseed and pumpkin; and various scones; sometimes featuring doughnuts, frosted animal cookies or cinnamon rolls. There is no seating, so perhaps plan to enjoy your purchases on a walk around town or a picnic.

Across Salt Lake, Avenue Bakery on Fourth (376 E. 4th Ave.) has a range of gf breads, muffin tops, gourmet cupcakes and cinnamon rolls, along with rotating daily fresh pastries, hoagies, grab and go meals and local kombucha. There’s a satellite location of the original Avenue Bakery in American Fork (which is not a dedicated gf facility, but offers some gf items), and their goods are all prepared at the original American Fork bakery, “in a separate kitchen using separate tools and equipment to prevent cross-contamination,” says staff. The SLC shop opened in 2024, combining the gf versions of sweets that the first Avenue Bakery became known for with an existing gift shop called Avenues on Fourth.

At 432 S. 900 East, Raw Eddy’s headquarters, a.k.a. the Dopamine Space, has a vibrantly pink and orange interior and smells like fresh cookies. In addition to being vegan, gf, plant-based and soy-free (and supposedly made by the light of a disco ball), these snack cookies are distinguished by their atypical shape, like big gumdrops, and by being stuffed with superfood ingredients like ashwagandha. Raw Eddy’s high-protein snacks are available at their storefront, markets, online, and in 40-plus stores around Utah.

Contento Café on 2280 S. West Temple has been hard to get a seat at this year, so make a reservation before you build any weekend brunch plans around it. A modern gf, seed-oil free Mexican restaurant with authentic classics like chilaquiles, tacos, nachos, tostadas, mole, churros, flan and large gf breakfast burritos served all day,

Ten minutes down the street on 47 W. Fireclay Ave. in Murray, Fueled Coffee is an unexpected, newly-opened find. The specialty coffee roasters started as a coffee cart and grew over the last decade until finding its brick-andmortar home this year. Now with a second location coming to Syracuse, husband-and-wife co-owners Moriah and Austin Best share their journey online, including Moriah’s diagnoses of celiac and lupus, which inspired her to “create a space dedicated to those with allergies.” The rotating variety of baked goods might include lemon cake, banana chip muffins, mini-doughnuts, ultra-chocolatey brownies and sweet and savory toasts on any given day.

Zest Kitchen & Bar, both vegan and gf, is a true downtown option at 275 S. 200 West. Breakfast choices like fluffy French toast and pancakes stand out here. The organic menu spans global cultural cuisines with smash burgers, grilled “cheeses,” Philly “cheese” tofu, breakfast pizza, shakshuka, Reuben sandwiches and pastas.

Also downtown, coffee shop and café Hallowed Grounds, 370 S. 300 East, has a more limited menu for dining. Still, their sandwiches shine. Stop in for a “brekky sandy,” which is toast topped with avocado, feta, fried egg, balsamic drizzle and red onion; or one covered in Norwegian smoked salmon, capers and cream cheese. Enjoy a dog-friendly third space with light streaming through the revamped interior of Church and State, stained glass windows towering above while you wait. Other toasts, desserts like alfajores (South American sandwich cookies), and sometimes a gooey cosmic brownie are available, too.

Topping off the list are shops like Good Grains Gluten Free Bakery, which may be located in Heber, but graces the Downtown Farmers Market as a booth sometimes. Fellow vendor, Sauced Up Salsa, is also fully gf. At different markets/events around the state, Sweet Crumbs and other cottage bakeries can be found, many fulfilling weekly orders and finding customers through the Gluten Free Utah Facebook group.

Outside of the Salt Lake Valley, dedicated gf places appear everywhere: Sweet Cake in Ogden; The Breakfast Truck in Logan; cottage bakery The Vanilla Bird in Brigham City; Mountain Wellness Kitchen in Heber; Luna’s Kitchen in Park City; The Happy Chick (food truck) in Northern Utah: Hearty Beet café, HB Beverage Co., Go Go GF Farm Stand, and Find Your Fit Bakery in St. George; Locals, Chicken Boy, Ambrosial Bakery and Konala in Provo; and Bismarck Donut in Orem. Events like Gluten Free Food Truck Nights and gf markets also serve the gf community. You can order online directly from further fully gf local bakeries like Good Hope in Springville, or pick up their cookies and df brownies at Quench It! locations throughout Utah. Mom’s Place, based in Spanish Fork, carries gluten-free mixes for breads, desserts, and meals online, and distributes to stores in-state and across the country. There are plenty more local gf companies to uncover each year at the Gluten Free World Expo in Sandy, like Grandpa’s Kitchen, Hugz Snacks, Lakanto, Clean Monday Meals, Nasty Snax, Keto Chow, Gusto Brazil and others.

Honorable mentions (restaurants that are not entirely dedicated, but have a majority gf menu): Arempas, SpudToddos and Dairy Keen. To find even more gf spots worldwide, apps like Find Me GF, Atly and Gluten Advisor come in handy. l

Raw Eddy’s gumdrop-shaped fudge brownie bites are sold at the Wheeler Farm Farmers Market, Downtown Farmers Market, and their downtown headquarters. (Photo Raw Eddy’s)

A plate of Contento’s chilaquiles in SSL. (Anna Nielsen/City Journals)

A thick stack of French toast topped with berries at Zest downtown. (Anna Nielsen/City Journals)

Peanut

Berry coconut cashew cheesecake and key lime mango pie at Omar’s in Millcreek. (Anna Nielsen/City Journals)

Companies Championing Women artist discovers strength in expression

Katrina Berg uses bright, happy colors to bring light when life gets hard.

By Becky Ginos becky.g@thecityjournals.com

Katrina Berg, her art means much more than what is on the canvas. It’s the meaning behind it that truly feeds her soul.

“I started painting just on my own and found so much healing from childhood sexual abuse,” said Berg. “It really started to help me be my best self.”

Berg never went to art school — in fact, her path was in architecture. “I grew up in Southern California and I always liked drawing, but my house was a very clean house and art is messy,” she said. “I’m just assuming that’s why I ended up spending more time building with Legos.”

Because she liked building, Berg said, she was drawn to architecture. “Everyone just assumed I’d be an architect, so in high school I took a lot of architecture and drafting classes and I loved those.”

Berg graduated from BYU and in 2004 graduated from UNLV in architecture. “I felt like things were really going in the right direction,” she said. “I did study abroad in Italy and that just solidified my love of creating and art and design.”

After getting married and having her first child, Berg found she needed to paint just to start processing some of the things that had happened to her. “I was also assaulted in college,” she said. “I think when you finally become a partner with somebody in life, all these problems that you’ve been carrying around like a suitcase your whole life, they become really apparent.”

Berg said it was really important that she start working through them. “Painting and drawing was definitely that for me. It helped me heal while I was painting and creating.”

As her art collection grew, Berg said she started going to art shows along the Wasatch Front. “That’s really where my artwork started to take off because people would collect my art and they would tell me what the art did for them. That’s when I realized that the art wasn’t just for me — it was for other people.”

Berg said she still tried to express what she felt like God was telling her to share with others. “My work is really focused on bringing the outside in and helping people heal from nature and realize the beauty that has been created around them.”

Her art is made up of happy colors. “That helps sustain us when life gets hard,” she said. “For me, I needed to focus on the light. I had this book of stained glass pieces

“Dream a little dream of me” oil on wood named after the song by Ella Fitzgerald and Louis Armstrong. (Photo courtesy of Katrina Berg)

and I started painting what I saw in the book and realized that I really loved the reflection of light. It kind of helps us see ourselves and the world around us.”

Berg only paints on wood. “It can be a

little different for artists because it tends to be more heavy,” she said. “I paint on really smooth surfaces and the paint does shine just like a stained glass piece, and so you’ve got little pieces of candy color reflecting right back at you. It just came right from my soul.”

Berg’s work will be featured at the Companies Championing Women event Aug. 27. “What I love about their mission is supporting and creating better environments for women,” she said. “That’s something I find near and dear to my heart. I felt like women needed more support just because a lot of us, just like me, we have other things going on in our lives. Whether it’s children that are a priority or a spouse, I feel like women tend to wear so many more hats.”

They select one of her paintings and create an image of it that will be broken up into a mosaic and it becomes each of the awards for the event, said Berg. “So each of the companies that receive an award, they’ll have a little piece of that artwork and then when it’s displayed together on the wall, it’s just one big picture (image).”

Berg hasn’t asked to be paid for the artwork. “It’s an honor just to participate and support them.”

For more information about Katrina Berg and her candy-colored studio art visit katrinaberg.com. l

Readers share their family favorites.

By Peri Kinder peri.k@thecityjournals.com

Written on yellowed 3x5 cards, typed on a Smith Corona or posted into a shared doc, family recipes have a way of enduring. It could be a grandmother’s meatloaf, a dad’s barbecue sauce or a great-aunt’s potato salad, but these dishes are handed down through generations, creating a feeling of legacy and connection.

Murray resident Paula Sageser has a recipe for dinner rolls, passed down from her grandmother and mother, that is a frequent request for family holiday gatherings. Her sister taught her how to make the rolls and she’s passed the knowledge on to her niece.

“Some of the steps require making judgment calls, like using enough flour to make a cake batter consistency before letting it rise, or adding enough flour for a biscuit dough texture,” she said. “Over the years, I’ve experimented with making the rolls a little bit healthier by substituting applesauce or bananas for the Crisco. They are a big hit, and I always make a double batch so people have leftovers to take home.”

For Lynda Smart Brown, her family favorite is a hot-batter, chocolate fudge cake recipe made in a pan that’s more than 75 years old. The cake is a birthday tradition that is now shared with a fourth generation of Brown’s family.

Brown’s mom started making the cake decades ago, from a recipe she got from a woman in Louisiana. The aluminum pan she

Well-loved recipes last for generations

baked the cake in has also been handed down and Brown said the pan will be the only thing her kids will fight over when she dies.

“I have never used a boxed cake mix. I only make cakes from scratch and it is usually this one,” Brown said. “I just make it from memory at this point, as we’ve been doing this for almost 65 years.”

Jennafer Martin’s parents both worked out of the home when she was growing up. Her mother loved to cook and bake but didn’t always have time to make things from scratch.

For special occasions, Martin’s mom made what she called “Goo Bars.”

“They were brownies with chocolate chips, nuts, mini marshmallows and raisins mixed in them,” Martin said. “They were aptly named because they were gooey deliciousness. We liked them even more than cake because they were unique and made

Readers’ Favorite Recipes

Paula Sageser’s Dinner Rolls

1 qt. sweet milk

1 c. Crisco (or 1/2 c. Crisco and substitute 1/2 c. unsweetened applesauce)

1 c. sugar

Bring milk, Crisco and sugar to a boil, stirring frequently to keep from scorching. Cool to lukewarm (about 30 minutes). When using applesauce, add it while the mixture is cooling.

Add two packets of dry active yeast

Add enough all-purpose flour to create a dough with cake-batter consistency. Cover with a cloth and let sit for two hours to rise.

Add 1-1/2 tsp. baking powder

1 TBSP. salt

Add flour until it has the consistency of biscuit dough. Generously flour a flat surface and knead in more flour until the dough is not too sticky to roll out and handle. Roll out what you want to bake at a time and refrigerate the rest until needed. Cut with a 3-inch biscuit cutter and place on a greased baking sheet or no-stick baking mat.

Bake at 400 degrees for 15-20 minutes, until golden brown on top. Watch the first batch and adjust time and temperature as needed. When doing a double batch, lower the temperature of later batches to 385 degrees.

with love.”

Elif Ekin, owner of Salt Lake’s Khave Cafe, never had junk food in the house while she was growing up, but she could trade two of her mom’s chocolate chip cookies for pretzel sticks or Doritos.

The recipe originated from Ekin’s great-grandmother and was originally sugar cookies. Ekin’s grandmother added chocolate chips to the recipe, using big chunks of chocolate. Ekin’s mom, Janice Ekin, added her own variations as the favorite cookie continued to evolve.

The dough was so good, Ekin would often sneak bites when her mom wasn’t looking. Eventually, her mom started scooping a dollop of dough into a coffee cup for Ekin, to keep enough dough for cookies.

“I have kept up that tradition with all the

kids and give them a big spoonful of batter in a coffee mug every time I make chocolate chip cookies,” she said. “Over the years, I’ve viewed the recipe as being flexible. [I’ll] use different yogurt flavors, such as lemon coconut yogurt, and add some dry coconut; use apple yogurt with added cinnamon and raisins instead of chocolate chips…I still have friends from elementary school who tell me they remember Mom’s chocolate chip cookies.”

Click on this QR code to find all of the Readers’ Favorite Recipes.l

Jennafer’s Goo Bars

1 box brownie mix

½ c. each: chocolate chips, raisins and mini marshmallows

½ c. nuts, optional

Prepare brownie mix as directed. Stir in additional ingredients and bake as directed. Enjoy!

Ekin’s Chocolate Chip Cookies

1 c. butter or margarine

2 c. sugar (all white or a mixture of white and brown)

2 eggs

1 tsp. vanilla

1 tsp. baking soda stirred into 1 c. plain yogurt and set aside

4 c. flour

1 12-oz. bag of chocolate chips

Cream butter and sugar; add eggs and vanilla. Add chocolate chips to the flour. Add flour and chips alternately with the yogurt mixture. Mix well. Drop on a greased cookie sheet. Bake at 350 degrees for about 12 minutes. Variations: Use raisins instead of chocolate chips. Use lemon yogurt instead of plain.

For Chocolate Chip Cookie cake: add 1/4 cup more yogurt and spread dough in a 9x12 inch pan, instead of dropping for cookies. Bake at 350 degrees for about 20 25 minutes.

½ c. buttermilk

1/2 tsp. baking soda (will be added to buttermilk)

Blend 2 c. flour and 2 c. sugar

2 eggs, whipped

1 tsp. vanilla

2 cubes of butter

4 TBSP. cocoa

1 c. hot water

Mix the soda into the buttermilk. In a saucepan, melt butter and stir in cocoa. Add hot water and blend until smooth. Lower the heat and slowly mix in the flour and sugar mixture, using a beater to get it smooth.

Add two eggs, mix well. Add the buttermilk and soda mixture. Blend in smoothly. Beat with a beater for a short time, only until folded in.

Pour into a cake pan that has been buttered and floured. Bake at 350 degrees for 25-30 minutes or until done.

Chocolate Frosting

4 TBSP. cocoa

1 stick butter

1 tsp. vanilla

3 c. powdered sugar

¼ cup milk or buttermilk

Melt butter and cocoa together in the saucepan. Add the milk and vanilla. Slowly add the powdered sugar until well blended and beat with a beater until the batter is glossy.

Quickly frost the cake, which can still be warm. The fudge-like frosting will set up fast.

Sprinkle with walnuts, if desired.

Lynda Smart Brown’s daughter, Laura, and granddaughter, Lucy, enjoy the family’s favorite chocolate cake, baked in an aluminum pan that’s become an heirloom. (Photo courtesy of Lynda Brown)

Paula Sageser’s family roll recipe has been passed down through generations. (Photo courtesy of Paula Sageser)

Elif Ekin’s mom would give her a big scoop of cookie dough so she could use the rest of the batter for cookies. (Photo courtesy of Elif Ekin)

Lynda Brown’s Chocolate Cake

The Pause Project helps women learn about menopause

Two Utah event planners are turning their own perimenopause struggles into The Pause Project, a oneday conference Oct. 10 to replace “suffering in silence” with expert advice and community.

By Rebecca Olds rebecca.o@thecityjournals.com

SarahKyle and Brooke Tolman have been friends and business partners in the events industry for a long time, so it was natural for them to talk about anything and everything — even the topics the larger community still regards as “taboo.”

“I hate to say it, but especially in Utah … we are supposed to have the perfect home … our children are perfect … there’s just this sense of like you can’t show any of your flaws,” Kyle said.

Tolman started noticing strange symptoms: brain fog that made it impossible to remember details that once came easily, restless nights where her eyes snapped open around 3 a.m. and refused to shut again — what she and Kyle now jokingly call the “3 a.m. club.” Then came the hot flashes. Worst of all was a growing sense that she simply didn’t feel like herself anymore, and her confidence began to crack.

Talking it through with Kyle, Tolman was stunned to learn she wasn’t crazy — and she wasn’t alone. Perimenopause and menopause affect most women, often

starting in their 30s and lasting up to 10-12 years. Yet many say they were never told what to expect. Very little information is passed down within families, and most OB-GYN and primary care training includes only minimal menopause education — lining up with what Tolman and Kyle heard about doctors getting “15-20 minutes of training” on hormones.

“For a long time… women were supposed to hold it all together, right?” Tolman said. “The ‘suffering in silence’ is, I think, passed down from generations … you’re a woman, you just have to deal with it.”

But Kyle and Tolman decided they weren’t going to “just deal with it.”

“You’re just trying to feel normal,” Tolman said. “I think that is the one sign most doctors agree with: you don’t really know what is happening to you, you just know you don’t feel like yourself, and you may not know that any of this other stuff is all related.”

On Oct. 10 at The Grand America Hotel, Tolman and Kyle are hosting The Pause Project, a one-day conference designed to give women both information and community around perimenopause and menopause. The event will feature local women physicians and specialists from major health systems, along with Utahbased companies focused on women’s health, supplements and wellness. “We’re not the experts, so we are leaning on experts,” Kyle said. “We do events, we’re suffering from this and we know a lot of women are. So we want to bring this to the

public space.”

They hope women will come with friends, adult daughters or sisters, take advantage of group pricing and, most importantly, bring their questions. Instead of 15 rushed minutes in an exam room, attendees will have a full day to hear from specialists, compare experiences with other women and leave knowing they’re not the only ones awake at 3 a.m. wondering what’s happening to their bodies. l

Brooke Tolman (left) and Sarah Kyle created The Pause Project to build a community of support for women. (Photo courtesy Frederick W. Hayes/ Still Photographer)

The Magic Starts When the Kids Stay Home

Every couple should take a child-free Disneyland vacation. Without kids, you can focus on what really matters: blaming each other for choosing the wrong line. You can also notice how many adults willingly wear matching T-shirts and mouse ears.

When my husband and I celebrated his birthday at the Happiest Place on Earth, it was chaotic, exhilarating and crowded, but at least it was expensive.

Our plan was to hit both Disney parks in one day. We had a detailed itinerary, a portable phone charger and high expectations that lasted until we got to the parking lot. It was our first hour-long wait, but not the last. Luckily, we didn’t have kids whining in the backseat. That was my department.

Once we got into Disneyland, we used the park’s app to jump into the first line with a less-than-45-minute wait. It was the Jungle Cruise, where the jokes are as old as Disney itself.

Tom talks to anyone, so as we snaked through the line, he’d connect with people based on their ballcaps.

“Hey, you’re a Dodgers fan!” he’d say.

“Yep.”

“That’s great. We’re Giants fans, but we love Ohtani.”

The Dodgers fan would nod and we’d wind through the maze until we met up with

Peri Kinder Life and Laughter

him again for another short, baseball-themed conversation. By the fifth pass, Tom had exhausted every baseball topic he knew and the stranger pretended he didn’t see us.

Avoiding eye contact is my starting point, so it didn’t affect me, but my extroverted husband spent an inordinate amount of time trying to understand why his new best friend was ghosting him.

“We met him 40 minutes ago,” I reminded him.

“Was it something I said?” he asked.

“Probably.”

Being without kids, we didn’t have to set foot in Fantasyland, which is basically a 10-acre stroller park filled with exhausted parents and overstimulated toddlers begging for $45 Cinderella bubble wands.

Instead, we got drenched on Tiana’s Bayou (which will always be Splash Mountain) and endured a 75-minute wait at Guardians of the Galaxy, along with 15,000 high school graduates. Apparently,

teenagers like to celebrate graduation by standing in long lines.

After paying an extra $30 for the Star Wars Experience, we headed to the Incredicoaster at California Adventure. Looking around, we realized we were the oldest people in line, right before we were shot into the sky and bounced around like a tennis shoe in the washing machine.

We couldn’t ride Space Mountain, which closed every 20 minutes (I’m assuming to hose down the seats), but we survived other high-speed rides without severe whiplash or needing EMS assistance.

We agreed there were too many kids roaming the area. Maybe Disneyland could create an adults-only park featuring Mickey’s Pub Crawl where you can pay $20 to get into a bar fight with Pluto.

Donald Duck’s Anger Management Arena or Minnie’s Marriage Counseling could hit the spot after spending the day with your significant other arguing about whether the Disneyland Railroad is worth the time. It’s not.

Disneyland is built on storytelling, which I love, but after hours in line, no one cares why the mansion is haunted, no one cares who stole the treasure. No one is paying attention to the elaborate backstory. We just want to ride, scream for 90 seconds and move on.

I suggest you never take your kids to Disneyland. For one thing, it’s cheaper. For another, you don’t have to negotiate with the child who wants a smoked turkey leg while everyone else wants pizza.

Child-free Disneyland allows you to hold hands with your partner as you zip, tumble and catapult through the air. That’s the real magic.

Peri Kinder is an award-winning columnist and journalist who has written for The City Journals since 2004. She also hosts the Life & Laughter podcast. Peri can be reached at peri.k@thecityjournals.com.

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