WALDO’S CHOICE: OLD-SCHOOL CHARM MEETS MODERN ROMANCE
By ANNA KUGLAR Editor
By ELMER PEÑA Photographer
By SHENOA MAYTA Photographer
By GAVIN OLSON Photographer
For the Waldo’s Choice 2025 poll, the best date spot category goes to the restaurants on Historic 25th Street.
Two-Bit Bistro:
Two-Bit Bistro, nestled in the historic Bigelow Hotel building, is a standout date-night spot for many reasons. With its old-school art-deco charms, and oftentimes a rich am-
biance of live music, Two-Bit offers a relaxed yet special feel that invites conversation and connection, making it a lovely date spot. The menu offers a variety of classic and unique dishes, as well as many vegetarian and vegan-friendly options, so couples with varying tastes can ensure they will find something to enjoy. The bar also offers its own mix of classics and house specialties, giving couples an indulgent way to toast to a relaxed and romantic night out.
Grounds for Coffee:
The Grounds for Coffee on 25th Street makes for one of the best date spots because of its cozy, artistic and charming atmosphere. The environment is perfect for any type of hangout, especially a date night. The menu has something for everyone, from drinks to pastries and sandwiches, making it easy for anyone to find something they love. The
space is filled with the scent of coffee and soft music playing in the background. The vibe is just right for getting to know someone: not too quiet, not too loud, but the perfect blend of energy and intimacy.
Stella’s:
Stella’s on Historic 25th Street is a restaurant with an identity deeply inspired by the tradition of Italian cuisine. The restaurant stands out not only for its cuisine, but also for its atmosphere. For this reason, its menu includes a wide variety of pastas and pizzas made with fresh ingredients, traditional recipes and a modern twist that makes each dish special. Stella’s is the ideal place to share with friends, family, a casual meal, celebrations or any special occasion. Its decor and atmosphere are designed to make every visit comfortable, enjoyable and memorable. Its team is dedicated to providing personalized
service to ensure that every visit is successful and satisfying.
La Ferrovia Italian Ristorante:
La Ferrovia Italian Ristorante on Historic 25th Street, has been serving the community as an exquisite date spot for over 33 years. It is a family owned restaurant creating authentic Italian cuisine for customers. Everything about it, from the classic cutlery and dishes to the picture frames and murals that line the aged brick walls, the interior makes for the perfect fancy yet cozy date spot for you and your significant other. Plan for a brunch or a late night out, La Ferrovia is open from 11 a.m. to 8 p.m. Serving meals such as salads, pizzas, sandwiches and pasta dishes, night and day.
LEFT: The Two-Bit Street Cafe sign displayed on the wall inside of the Two-Bit Bistro.
WALDO’S CHOICE: EL ENCANTO CLASICO SE UNE AL ROMANTICISMO MODERNO
Traducido por IVANNA OLACHEA GONZALEZ
Traductora
By ANNA KUGLAR Editora
By ELMER PEÑA
Fotógrafo
By SHENOA MAYTA
Fotógrafa
By GAVIN OLSON
Fotógrafo
Para la encuesta Waldo’s Choice 2025, la categoría de mejor lugar para una cita se la llevan los restaurantes de la Histórica Calle 25.
Two-Bit Bistro:
Two-Bit Bistro, ubicado en el histórico ed-
ificio Hotel Bigelow, es un lugar destacado para una cita nocturna por varias razones. Con su encanto Art Deco de la vieja escuela y, a menudo, un ambiente rico de música en directo. Two-Bit ofrece una sensación relajada pero especial que invita a la conversación y la conexión, lo que lo convierte en un lugar encantador para una cita. El menú ofrece una variedad de platillos clásicos y únicos, así como muchas opciones vegetarianas y aptas para veganos, para que las parejas con gustos diferentes puedan estar seguras de que encontrarán algo que les guste. El bar también ofrece su propia mezcla de clásicos y especialidades de la casa, ofreciendo a las parejas una forma placentera de brindar por una noche relajada y romántica.
Grounds for Coffe:
El Grounds For Coffee, en la calle 25, es uno de los mejores lugares para una cita por su ambiente acogedor, artistico y encantador. El ambiente es perfecto para cualquier tipo
de reunión, especialmente una cita nocturna. El menú tiene algo para todos los gustos, desde bebidas hasta pasteles y sandwiches, facilitando que cualquiera pueda encontrar algo que le guste. El espacio está impregnado de la esencia del café y se escucha música suave de fondo. El ambiente es perfecto para conocer a alguien: ni demasiado tranquilo, ni demasiado ruidoso, sino la combinación perfecta de energía e intimidad.
Stella’s:
Stellas, en la histórica calle 25, es un restaurante con una identidad profundamente inspirada en la tradición de la cocina Italiana. El restaurante destaca no solo por su cocina, sino también por su ambiente. Por este motivo, su menú incluye una amplia variedad de pastas y pizzas elaboradas con ingredientes frescos, recetas tradicionales y un toque moderno que hace que cada plato sea especial. Stellas es el lugar ideal para compartir con amigos, familia, una comida
casual, celebraciones o cualquier ocasión especial. Su decoración y ambiente están diseñados para que cada visita sea cómoda, agradable y memorable. Su equipo está dedicado a proporcionar un servicio personalizado para garantizar que cada visita sea satisfactoria y exitosa.
La Ferrovia Italian Ristorante: La Ferrovia Italian Ristorante, en la histórica calle 25, ha estado sirviendo a la comunidad como un exquisito lugar para citas durante más de 33 años. Es un restaurante familiar que ofrece auténtica cocina italiana a sus clientes. Todo en él, desde la cubertería y la vajilla clásicas hasta los marcos de fotos y los murales que cubren las antiguas paredes de ladrillo, hace que el interior sea el lugar perfecto para una cita elegante y acogedora para ti y tu pareja. Si planeas un almuerzo o una salida nocturna, La Ferravi está abierta de 11 a.m. a 8 p.m. Sirviendo comidas como ensaladas, pizzas, sándwiches y platos de
ARRIBA: Mesas en la terraza del restaurante Stellas. IZQUIERDA ABAJO: Mesas con asientos en el nivel de abajo del restaurante Stellas.
DERECHA ABJO: Una mesera dentro del restaurante Stellas.
ONE LAST BITE: SAYING GOODBYE TO EINSTEIN BROS
By AISHA RUCKER Reporter
For seven years, Einstein Bros Bagels has been a go-to spot for students that need a quick on-campus option for breakfast or lunch. However, the time has come for Einstein to close their doors and part ways with Weber State University.
“We have a lot of fun things in store for Weber State,” said Melissa Burke, retail manager for Sodexo, the organization in charge of Weber State’s food services and facilities management. Starbucks will be moving to the Shepherd Union, with another location occupying the space in Tracy Hall Science Center.
With the departure of Einstein leaving many students are opposed to the idea. “I think it sucks just because I get a bagel here at least once a week. So I’m just stuck to have those thoughts,” Jenna Seegmiller said. Some disagree with the Starbucks replacement. “Starbucks is a mega-chain. People are rather divided over some of their political or world views. I think Einstein’s a little bit cheaper, got a wider array of food options and better price and probably more student friendly than Starbucks,” Mitchell Keahey said.
The employees at Einstein have mixed feelings. “I’m very comfortable with it, but I’m always up for a change. I’m excited and a little nervous, but it’ll be missed. A lot of customers have been saying that, but what can
you do,” Einstein supervisor Sylvia Aguilera said.
Einstein Bros has faced many challenges over the past few years, especially with food products arriving late. “We have had some supply chain issues with meat in the past, but not so much anymore. Our most challenging time is in the winter when our truck comes from Denver, so when the weather is bad, it can delay our truck,” Burke said.
Though there may have been some hardships, the support that the students have brought to the store has been appreciated by the Einstein employees. “It means a lot to us when they come back, and they’re happy to see us, and they say good morning, and we’re throughout to see them again. It’s little things like that that really get the team going,” said Clark Covos, retail supervisor with Sodexo.
Sodexo has many plans and ideas to bring to Weber State with the remodeling of the marketplace and adding new machines. “A lot of fun things are coming over, we’re going to have Starbucks over here, a lot of different expansions. So good things to look forward to, and it’s all a change for the better,” Covos said.
Though Einstein is leaving Sodexo, the team is happy to hear that they were picked by students as the winners for Waldo’s Choice as the best on-campus restaurant.
Students frequent Einstein Bros. Bagels.
Einstein Bros. Bagels located within The Shepard Union building.
LA ÚLTIMA MORDIDA: DESPIDIÉNDONOS DE EINSTEIN BROS
Traducido por LUNA MALAGON SOLORZANO
Traductora
By AISHA RUCKER Reportera
Por siete años, Einstein Bros Bagels ha sido un lugar de referencia para estudiantes que necesitan una opción rápida de desayuno o lunch en el campus. Sin embargo, el tiempo de cerrar sus puertas en Weber State ha llegado para Eistein.
“Tenemos muchas cosas divertidas en la tienda para Weber State”, dijo Melissa Burke, gerente de ventas minorista para Sodexo, la organización encargada del servicio de comida y gestión de instalaciones en Weber State. Starbucks se trasladará al Shepherd Unión, y otra sucursal ocupará el espacio en el Tracy Hall Science Center.
Con la partida de Einstein muchos estudiantes se oponen a la idea.
“Yo creo que es horrible porque siempre compro un bagel aquí por lo menos una vez a la semana. Así que no puedo evitar tener esos pensamientos”, dijo Jenna Seegmiller.
Algunos están en desacuerdo con el reemplazo por Starbucks. “Starbucks es una mega cadena. Las personas están divididas ya sea por algunas de sus opiniones políticas o visiones del mundo. Yo creo que Einstein es un poco más barato, tienen más opciones de comida y mejor precio y probablemente sea más adecuado para los estudiantes que Starbucks”, dijo Mitchell Keahey.
Los empleados de Einstein tienen emociones encontradas. “Estoy bastante cómoda con esto, pero siempre estoy dispuesta a un desafío. Estoy emocionada y un poco nerviosa, pero lo van a extrañar, muchos de los de los clientes han dicho eso, pero qué podemos hacer”, dijo la manager de Einstein Sylvia Aguilera.
Einstein Bros ha pasado por muchos de-
safíos a lo largo de los años, especialmente con los productos de comida llegando tarde. “En el pasado hemos tenido algunos problemas con la cadena de suministro de carne, pero ahora ya no tanto. Nuestro tiempo más desafiante es en el invierno cuando nuestro camión viene desde Denver, entonces cuando el tiempo es malo, puede retrasar el camión”, dijo Burke.
Aunque puede que haya habido muchas dificultades, el apoyo que los estudiantes han brindado a la tienda ha sido muy bien apreciado por los empleados de Einstein. “Significa mucho para nosotros cuando vuelven, y están felices de vernos, y nos dicen buenos días, y estamos deseando volver a verlos. Son pequeñas cosas como esas las que realmente motivan al equipo”, dijo Clark Cobos, supervisor minorista en Sodexo. Sodexo tiene muchos planes e ideas que llevar a Weber State con la remodelación del Marketplace y la incorporación de nue-
vas máquinas. “Se avecinan muchas cosas divertidas, vamos a tener un Starbucks aquí, muchas ampliaciones diferentes. Así que hay cosas buenas que esperar, y todo es un cambio para mejor”, dijo Covos.
Aunque Einstein abandona Sodexo, el equipo está encantado de saber que los estudiantes los han elegido ganadores del premio Waldo’s Choice al mejor restaurante del campus.
IZQUIERDA: Bagels se unió con Panera Bread y Caribou Coffee, creando Panera Brands. En 2025, fue nominada como Waldo’s Choice por los estudiantes de Weber State University.
DERECHA: Fundada en 1995, Einstein Bros. Bagels ha sido nominada como Waldo’s Choice por los estudiantes de Weber State para el año escolar 2025.
WALDO’S CHOICE: JAVIER’S WINS BEST MEXICAN RESTAURANT
By KYLE GREENAWALT Reporter
Javier’s Authentic Mexican Food was the winner of the 2025 Waldo’s Choice poll for best Mexican cuisine in Ogden, but the story behind the food holds more for Ogden to enjoy.
The origin of Javier’s starts with the founder, Javier Chavez. Chavez was born in a small town in Mexico, with a dream and a spark to start his own restaurant one day. From an early age working on a farm he learned skills that would help him to pursue his dream of owning a successful restaurant.
In his youth, Chavez had an affinity for sports and his skills only grew in his preference for track. The skill he developed would eventually lead to his travel to the U.S. and to Ogden, where he ran track for Weber State University.
Chavez arrived in Ogden in 1977 and graduated from Weber State in 1984, with
his abilities being recognized in 2001 by Weber State being inducted into the Weber State Athletic Hall of Fame.
Chavez’s vision became more possible as he had multiple jobs in the business both washing dishes and managing restaurants for others. After some time of helping others live his dream, he saved up enough money to achieve it himself. On Feb. 4, 1991, Chavez opened the first Javier’s restaurant on 29th Street in Ogden.
Since the beginning, the goal that Chavez had for the restaurant was for it to feel like a home for all that dined within. Over the last 30 years, the restaurant has aimed to stay family owned and operated with many of Chavez’s children contributing to his lifelong dream. Some of the staples that Javier’s Authentic Mexican Food strives for are good authentic food and experience as well as those who dine in the restaurant feel like they are part of the family that’s serving them.
They have plenty of reviews and word of mouth recommendations that prove they hold up the values and ideas that Chavez wanted to instill into the soul of his lifelong dream.
JAVIER’S GANA EL PREMIO AL MEJOR RESTAURANTE MEXICANO
por
Javier’s Authentic Mexican Food fue el ganador de la encuesta Waldo’s Choice 2025 a la mejor cocina Mexicana en Ogden pero la historia detrás de la comida tiene mucho más que ofrecer a Ogden.
El origen del Javier’s comienza con el fundador, Javier Chavez. Chavez nació en un pueblo pequeño en México, con un sueño y la chispa de iniciar su propio restaurante algún día. Desde muy temprana edad trabajó en una granja donde aprendió habilidades que le ayudarian a perseguir su sueño de tener un restaurante exitoso.
En su juventud, Chavez tenía una afinidad por los deportes y sus habilidades solo crecieron en su preferencia por la pista. Las habilidades que desarrolló lo llevaron eventualmente a viajar por los Estados Unidos y a Ogden, donde corrió la pista para la Universi-
dad de Weber State.
Chavez llegó a Ogden en 1997 y se graduó en la Universidad de Weber State en 1984. Sus habilidades fueron reconocidas en 2001 por Weber State al ser incluido en el Salón de la Fama Atlético de Weber State.
La visión de Chavez se hizo más posible al tener múltiples trabajos en el negocio, tanto lavando platos como manejando restaurantes para otros. Después de pasar un tiempo ayudando a otros a cumplir su sueño, ahorró suficiente dinero para lograrlo el mismo. El 4 de febrero de 1991, Chavez abrió el primer restaurante Javier’s en la calle 29 de Ogden.
Desde el principio, el objetivo que Chavez tenía para el restaurante era que se sintiera como un hogar para todos los que comían en él. Durante los últimos 30 años, el restaurante ha tenido como objetivo seguir siendo una empresa familiar y operado con la ayuda de muchos de los hijos de Chavez contribuyendo a su sueño de toda la vida. Algunos de los pilares por los que se rige Javier’s Authentic
Food son la buena comida auténtica
y las experiencias, así como quienes comen en el restaurante se sientan parte de la familia que les atiende.
Tienen muchas reseñas y recomendaciones de boca en boca que demuestran que defienden los valores y las ideas que Chavez
quería inculcar en el alma de su sueño de toda la vida.
Mexican
Traducido
IVANNA OLACHEA GONZALEZ Traductora
Por KYLE GREENAWALT Reportero
The outside entrance to the Javier’s on 25th Street.
Decoración navideña en el interior de Javier’s.
NAPOLI’S ITALIAN RESTAURANT WINS
THE BEST ITALIAN FOOD IN OGDEN
By JARED MITCHELL Editor
By HANNAH RICHARDS Reporter
Napoli’s Italian Restaurant won the 2025 Waldo’s Choice poll for most popular Italian restaurant by Weber State students and Ogden community members. The restaurant is located on Riverdale Road, with a second location in Midvale.
The menu features many different Italian dishes including appetizers, salads and various entrees. The menu has a range of dishes that can appeal to each individual’s taste palette.
Appetizers include items such as fried cheese, stuffed mushrooms and Polpette Marinara, a dish that features homemade meatballs. The main course options range from classic pasta dishes such as fettuccine alfredo to seafood dishes like shrimp scampi;
they also serve desserts like tiramisu.
The inspiration for the dishes served at Napoli’s may originate from its Italian origins. According to a blog post written by a food blog called “Chew & Chat,” the name of the restaurant comes from a city in Italy called Naples.
“Owner Antonio Geminiani said his parents opened their first restaurant in the Bronx, New York in 1987. His mother is from Napoli (the Italian word for Naples),” said Valerie Phillips, author of the blog post on “Chew & Chat.”
Customers looking to eat at Napoli’s can make reservations on their website or walk in during their operating hours. The Ogden location is open from 11 a.m. till 9 p.m. most weekdays except Mondays when the restaurant is closed. On Fridays and Saturdays, the restaurant is open till 10 p.m. Customers are also able to order for delivery through the Doordash app.
AJ HANDLEY
Located on Riverdale, Napoli’s Italian Restaurant is a hidden gem of fine dining.
WALDO’S CHOICE: SLACKWATER PIZZERIA WINS BEST PIZZA IN OGDEN
By GRAYSON FREESTONE Reporter
Weber State University students voted Slackwater Pizzeria the best pizza in Ogden, despite its untraditional approach to the popular menu item.
Slackwater was founded in 2011 with the goal of creating artisan pizza. They are locally owned and operated with locations in Salt Lake City, Sandy, Herriman, Provo and Ogden.
With over 20 artisan pizza choices and the ability to create your own with their many toppings, Slackwater has left a lasting impression on its community.
Service manager Griffin Delozier sees the restaurant’s choice of toppings as the piece that sets them apart from the competition. “A lot of places are more traditional. Ours is more — you can get anything from a basic pepperoni to a taco camarones,” he said. Looking at the menu, many special pizza
combinations are listed, most of which are special to the establishment.
They have “Grape & Gorgeous” which is made up of red grapes, peppered bacon, rosemary, gorgonzola crumbles and their three-cheese blend. “This is Sparta” is made up of herbed sausage, Kalamata olives, seasoned grape tomatoes, roasted artichoke hearts, roasted garlic and the three-cheese blend and the “Hot Honey Dip” made of pepperoni and three-cheese blend with more pepperoni, hot honey and parsley on top are a few of the pizzas offered.
For those looking to customize their pizza, Slackwater offers standard toppings as well as premium toppings and “premium plus” toppings. Some of those include: pepperoni, ham, red grapes, peppered bacon, salami, kalamata olives, roasted artichokes, capicola, chicken, sausage and avocado, roasted turkey, seasoned shrimp and gyro lamb.
Underneath all the toppings is a special dough that the restaurant is proud of.
“We take a lot of pride in the pizza dough,” Delozier said. “It’s like a living creature we take care of on a daily basis. A lot of love into the dough.”
In addition, there are gluten-free and vegan dough options available.
For those looking for something other than pizza, there is an array of appetizers including chips and pico, hummus, Buffalo wings, etc. They also offer sandwiches and salads.
On Sundays from 10 a.m. to 2 p.m., they offer brunch, including sourdough bread with
atmosphere, featuring many live performers every few days, and on a menu that is different from that of every other place in Ogden, while also giving back to the community. These are two things Delozier feels they have excelled at.
“We don’t stick to a script or a guide. It’s a personalized experience. So people really enjoy that. It’s not a fake facade of … people just following a script and things like that,” he said. “We have a very good relationship with the community. We donate a lot of
People sit down to enjoy drinks at the bar and pizza at the tables.
LA ELECCIÓN DE WALDO: SLACKWATER
PIZZERIA GANA EL PREMIO A LA MEJOR PIZZA DE OGDEN.
Traducido por
DAVID ROMAN AROS
Co-Editor
Por GRAYSON FREESTONE
Reportero
Los estudiantes de la Universidad Estatal deLos estudiantes de la Universidad Estatal de Weber votaron a Slackwater Pizzeria como la mejor pizzería de Ogden, a pesar de su enfoque poco tradicional de este popular plato. Slackwater se fundó en 2011 con el objetivo de crear pizza artesanal. Es una empresa local con establecimientos en Salt Lake City, Sandy, Herriman, Provo y Ogden.
Con más de 20 opciones de pizza artesanal y la posibilidad de crear la tuya propia con sus numerosos ingredientes, Slackwater ha dejado una huella imborrable en su comunidad.
El gerente de servicio Griffin Delozier considera que la selección de ingredientes del restaurante es lo que lo diferencia de la competencia. “Muchos lugares son más tradicionales. El nuestro es más variado: puedes pedir desde una pizza básica con pepperoni hasta una con camarones y taco”, afirmó él. Al mirar el menú, se pueden ver muchas combinaciones especiales de pizza, la mayoría de las cuales son exclusivas del establecimiento.
Tienen “Grape & Gorgeous”, que se compone de uvas rojas, tocino con pimienta, romero, trocitos de gorgonzola y su mezcla de tres quesos. “This is Sparta” lleva salchicha con hierbas, aceitunas Kalamata, tomates cherry sazonados, corazones de alcachofa asados, ajo asado y la mezcla de tres quesos, y “Hot Honey Dip” lleva pepperoni y la mezcla de tres quesos con más pepperoni, miel picante y perejil por encima. Estas son algunas de las pizzas que ofrecen.
Para aquellos que deseen personalizar su pizza, Slackwater ofrece ingredientes estándar, ingredientes premium e ingredientes “premium plus”. Algunos de ellos son: pepperoni, jamón, uvas rojas, tocino con pimienta, salami, aceitunas kalamata, alcachofas asadas, capicola, pollo, salchicha y aguacate,
pavo asado, camarones sazonados y cordero gyro.
Debajo de todos los ingredientes hay una masa especial de la que el restaurante se enorgullece.
burrito cubierto con salsa y una pizza con huevos, chalotas, pimientos rojos, tomates cherry y ajo asado.
Más allá del menú, hay un sentido de comunidad dentro de Slackwater, algo de lo
la gente le gusta tanto. No es una fachada falsa en la que la gente se limita a seguir un guión y cosas por el estilo”, afirma. “Tenemos una muy buena relación con la comunidad. Donamos muchas cosas, colaboramos con
“Estamos muy orgullosos de la masa de la pizza”, dijo Delozier. “Es como un ser vivo al que cuidamos a diario. Le ponemos mucho amor a la masa”.
Además, hay opciones de masa sin gluten y vegana disponibles.
Para aquellos que buscan algo más que pizza, hay una gran variedad de aperitivos, como patatas fritas y pico, hummus, alitas de pollo Buffalo, etc. También ofrecen sándwiches y ensaladas.
Los domingos, de 10 a. m. a 2 p. m., ofrecen brunch, que incluye pan de masa madre con crema de aguacate, huevos Benedict, un
que el restaurante se enorgullece.
“Creo que la cultura que hemos tenido en este edificio es que nos gusta que nuestro personal se represente a sí mismo”, dijo Delozier.
También se hace hincapié en crear un ambiente agradable, con actuaciones en directo cada pocos días, y en ofrecer un menú diferente al de cualquier otro local de Ogden, al tiempo que se contribuye a la comunidad. Estas son dos cosas en las que Delozier cree que han destacado.
“No nos ceñimos a un guión ni a una guía. Es una experiencia personalizada. Por eso a
mucha gente y cosas por el estilo. Probablemente, esas dos cosas son las que más nos ayudan a destacar”.
Se comparte esta historia en thesignpostwsu.com
Un par de pizzas sobre una mesa durante el servicio de almuerzo en Slackwater.
SAVERS CREATING SUSTAINABILITY IN OGDEN
By SKYLAR WOLFE Reporter
With the holiday season coming up, thrift stores like Savers can be a great place to go to find affordable gifts for yourself or others.
“Things are so expensive now, and not everyone can afford to go to the mall to find a new shirt anytime they need a new outfit, so I think thrifting is definitely more accessible for everyone,” said Anika Draper, sustainability outreach coordinator at Weber State University.
Savers reports claim that secondhand clothing is more valuable than new clothing. “Thrift offers shoppers a way to elevate their style without breaking the bank,” the report stated. “Two of three thrift shoppers agree that secondhand clothing has a better value than new clothing.”
Accessibility is only one part of the story; Draper says that thrifting can directly relate to sustainability by reducing the demand for new clothing and extending the life of existing items.
“Supporting thrifting is so important, because it helps get away from that fast fashion demand. It’s about trying to get people on board with moving away from very cheaply processed and harmfully processed clothes by taking what we already have,” Draper said.
Fast fashion has become a growing environmental concern. “Clothes have become one of the largest polluters of our planet, and just mass production in general is becoming such a big problem,” Draper said. “We start filling up all the landfills, and then all of our landfills are full. What are we going to do if we can’t make more landfills?”
This is where thrift stores like Savers can make an impact. Savers website reports that, “Thrifting — driven by a desire for affordable, eco-friendly, and stylish options — keeps secondhand goods in use within the circular economy, minimizing waste and maximizing resource efficiency.”
Savers sustainability report highlights that 95% of all donated clothing has the ability to be repurposed in another manner. The use of water for clothing production could be considered in some capacity as it takes 700 gallons of water to produce a cotton T-shirt, but when it comes to thrifting it doesn’t take an ounce. Carbon emission as well when it comes to thrifting is heavily reduced to zero.
Draper believes that thrifting can cause creativity and confidence in people’s wardrobe. “Finding a good thrift find can be a treasure … It’s very unique … Which is very desirable,” Draper said. “People who thrift have this different air of confidence, especially when they’re wearing an outfit out, and maybe they’re trying something new … They just have this air of confidence about them.”
For Draper, thrifting can encourage people to be open-minded and stay aware of their impact on the planet. “I just hope to inspire other people to break out of that societal norm of just buying things all the time and trying to reuse what we already have.”
Savers motivates participation through small incentives. “They hand out 20% off coupons when you donate,” Draper said. “I think that’s also a really big incentive for people to not only donate things, but then to come back and shop.”
On campus, the Environmental Ambassadors Club does Thrifted Thursdays, where they show their Wildcat pride by shopping and styling secondhand. Every Thursday from
ate opportunities for students to showcase their secondhand swag.
In Ogden and on Weber campus, thrifting is no longer just a trend, but part of a broader cultural shift toward sustainability, individuality and smarter consumption. As Draper puts it, it’s about supporting a future where we “take from what we already have and keep things out of the landfills” one thrifted fit at a time.
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Savers thrift store located on
ington Blvd.
SAVERS
CREANDO SOSTENIBILIDAD EN OGDEN
Traducido por VICTORIA HERNANDEZ
Co-Editora
Por SKYLAR WOLFE
Reportera
Con las festividades a la vuelta de la esquina, tiendas de segunda mano como Savers pueden ser un buen lugar para conseguir regalos económicos para usted u otros.
“Las cosas están cara ahora, y no todos tienen el dinero para ir al centro comercial y conseguir una camisa nueva cuando necesitan un cambio de ropa, así que yo pienso que comprar ropa de segunda mano es definitivamente más asequible para todos”, dijo Anika Draper, coordinadora de divulgación sobre sostenibilidad en la Universidad de Weber State.
Los informes de Savers afirman que la ropa de segunda mano es más valiosa que la ropa nueva.
“Las tiendas de segunda mano ofrecen a los compradores una forma de mejorar su estilo sin gastar mucho dinero”, señala el informe. “Dos de cada tres compradores de tiendas de segunda mano coinciden en que la ropa de segunda mano tiene más valor que la ropa nueva”.
La accesibilidad es solo una parte de la historia; Draper afirma que comprar en tiendas de segunda mano puede relacionarse directamente con la sostenibilidad, ya que reduce la demanda de ropa nueva y prolonga la vida útil de las prendas existentes.
“Apoyar las tiendas de segunda mano es muy importante, porque ayuda a alejarse de la demanda de la moda rápida. Se trata de intentar que la gente se sume a la idea de alejarse de la ropa procesada de forma muy barata y perjudicial, aprovechando lo que ya tenemos”, afirma Draper.
La moda rápida se ha convertido en una preocupación medioambiental cada vez mayor. “La ropa se ha convertido en uno de los mayores contaminantes de nuestro planeta, y la producción en masa en general se está convirtiendo en un problema muy grave”, afirma Draper. “Empezamos a llenar todos los basureros y, luego, de que todos nuestros basureros se llenen. ¿Qué vamos a hacer si no podemos crear más escombreras?”.
Aquí es donde las tiendas de segunda mano como Savers pueden tener un impacto. La página web de Savers informa de que “el consumo de segunda mano, impulsado por el deseo de opciones asequibles, ecológicas y elegantes, mantiene los productos de segunda mano en uso dentro de la economía circular, minimizando los residuos y maximizando la eficiencia de los recursos”.
El informe de sostenibilidad de Savers destaca que el 95% de toda la ropa donada puede reutilizarse de otra manera. El uso de agua para la producción de ropa podría tenerse en cuenta en cierta medida, ya que se necesitan 700 galones de agua para producir una camiseta de algodón, pero cuando se tra-
muy deseable”, afirma Draper. “Las personas que consumen de segunda mano tienen un aire de confianza diferente, especialmente cuando llevan un conjunto y quizá están probando algo nuevo... Simplemente tienen ese aire de confianza”.
Para Draper, comprar artículos de segunda mano puede animar a las personas a tener una mentalidad abierta y ser conscientes del impacto que tienen en el planeta. “Solo espero inspirar a otras personas a romper con esa norma social de comprar cosas constantemente y tratar de reutilizar lo que ya tenemos”.
Savers motiva la participación mediante pequeños incentivos. “Te dan cupones de
jueves, de 10 a 11 de la mañana, junto a la torre del reloj, crean oportunidades para que los estudiantes muestren sus prendas de segunda mano.
En Ogden y en el campus de Weber, el consumo de segunda mano ya no es solo una moda, sino parte de un cambio cultural más amplio hacia la sostenibilidad, la individualidad y el consumo inteligente. Como dice Draper, se trata de apoyar un futuro en el que “aprovechamos lo que ya tenemos y evitamos que las cosas acaben en los basureros”, una prenda de segunda mano a la vez.
ta de comprar en tiendas de segunda mano no se necesita ni una gota. Las emisiones de carbono también se reducen considerablemente a cero cuando se trata de comprar en tiendas de segunda mano.
Draper cree que el consumo de segunda mano puede fomentar la creatividad y la confianza en el vestuario de las personas. “Encontrar una buena prenda de segunda mano puede ser un tesoro... Es algo muy único... Y
descuento del 20 % cuando haces una donación”, explica Draper. “Creo que eso también es un gran incentivo para que la gente no solo done cosas, sino que luego vuelva y compre”.
En el campus, el Club de Embajadores Medioambientales organiza los “Jueves de segunda mano” en los que muestran su orgullo por los Wildcats comprando y combinando ropa de segunda mano. Todos los
Exposiciones actuales de adornos navideños en venta en Savers.
WALDO’S CHOICE: TOKYO STATION IS OGDEN’S BEST SUSHI RESTAURANT
By BRAYSON BROWN Asst. Editor
The 2025 Best Sushi in Ogden for Waldo’s Choice has been awarded to Tokyo Station located at 2259 Washington Blvd. Having opened in 2015, the restaurant has been serving many for almost over 10 years.
King Long Yu, the founder and owner of Tokyo Station, moved to the United States from Taiwan and started up a Chinese restaurant called Maple Gardens in 1982, formerly located where the Riverdale In-N-Out Burger currently stands before moving to Washington Boulevard between streets 37th and 38th. Maple Gardens was open for 30 years before Yu decided to sell the restaurant and invest in a lifelong dream in Japanese cuisine with Tokyo Station.
When Yu first got to the U.S., he found his way to the restaurant business in Memphis, Tennessee, working in a Benihana-style restaurant. This ignited a dream of opening up his own teppanyaki restaurant. That dream came to life in 2015 as Tokyo Station opened its doors, serving both sushi and teppanyaki.
At Tokyo Station, they offer a wide variety of food, from steak and chicken to sushi.
“We have a sushi bar, a sushi area, but what we are most famous for is our teppanyaki,” Operating Manager Kerry Yu said.
Kerry Yu is the son of King Long Yu and has been in control of the restaurant after his father retired. For sushi fans, the restaurant offers over 40 different rolls. They also have six gluten-free rolls offering an inclusive eating experience.
For teppanyaki, they offer shrimp, lobster, crab legs, scallops and other types of seafood, along with two cuts of steak: New York Strip and Filet Mignon. The food is cooked right in front of the patron on the grill, providing dinner and a show for the price of one. The entertainment by the chefs includes the onion volcano, the choo choo train, and tossing shrimp into customers’ mouths. When you come to Tokyo Station, you come not just for the mouth-watering food, but for the experience.
“We get a lot of birthday celebrations here, and if you come here for your birthday, we give you one of those chef hats,” Kerry Yu said.
It has been a family-run place from the start, and they serve their food with love. Kerry Yu stated that customers have come down from Logan because the environment and food at Tokyo Station differ from those at places near them.
“Here is special to me because of our workers and employees. I mean, they are family,” Kerry Yu said.
That is just how Yu has run his father’s business: treating his employees with respect and love, treating them like family.
In a landlocked state like Utah, a common thought is that getting access to fresh fish might be a hassle, but Yu explained that it actually isn’t as hard as one would think. They still receive fresh fish from their connections in Las Vegas Mutual and Ocean Mart. They receive shipments about every two to three days to keep their supply ample and keep their customers happy with whatever their hearts desire.
Out of the sushi and teppanyaki, teppanyaki is what brings in the most customers.
“The ratio we probably do about 15-20% sushi, and the rest is teppanyak i… we have regulars that come in for the sushi. And for us to compete with Tona (Tona Sushi Bar and Grill) … we feel blessed to be able to compete with them,” Yu said.
Summer is their slow time of year, with winter being the hot time to come to Tokyo Station. They average about 250 customers a day, with dinner time the busiest.
“My pitch is: ‘Do you want to have a great time and great food?’” Yu said.
“My pitch is: ‘Do you want to have a great time and great food?’” Yu said.
TOP:Exterior view of the Tokyo Station restaurant.
BOTTOM: Chef Awang serves food to Kate Reynolds while he cooks in front of them at Tokyo Station.
By HENRY CRAIG Reporter
Barking and quacking
On Nov. 15 at 3 p.m., Weber State University Police Department officers received reports of someone in pajamas quacking and barking at people passing by. Upon investigation officers determined it was a mental health issue and helped the individual get to where they needed to go. The case was closed.
Forced entry
On Nov. 17 around 9:15 a.m., Weber State officers got reports of youth skateboarding and riding bikes through the Ethel Wattis Kimball Visual Arts Building. Apparently the youth gained access by forcing entry. Nothing was damaged.
THE SIGNPOST TEAM
Editor-in-Chief
Nelly Hernandez Tejada nhernandeztejada@mail.weber.edu
Managing Editor James Gordon jamesgordon@mail.weber.edu
Collaboration Editor Bryce Odenthal bryceodenthal@mail.weber.edu
Design & Graphics Editor Izabelle Cordeiro icorderio@mail.weber.edu
Photography Editor Anna Kuglar briannakuglar@mail.weber.edu
News Editor
Alfonso Rubio alfonsorubio@mail.weber.edu
Vandalism
On Nov. 18 around 8:30 p.m., WSUPD officers got a tip that some bathroom stalls had been vandalized in the Shepard Union building. With no clear timeline the officers were unable to identify any suspects. Some of the vandalism could be washed off, but there were also engravings necessitating a replacement of the stall.
Right to refuse
On Nov. 19 at 1:59 a.m., WSUPD officers were contacted about a marijuana odor near University Village. The officer arrived and found a group of five individuals outside The Church of Jesus Christ of Latter-day Saints near the Village. The individuals claimed that they were outside to vape and smoke. The officer then noticed one of the individuals had a backpack, so the officer asked to search it, to which the individual refused. The officer asked if there was anything ille-
Sports Editor
Gavin Nelson gavinnelson1@mail.weber.edu
Asst. Sports Editor Brayson Brown braysonbrown@mail.weber.edu
Culture Editor
Jared Mitchell jaredmitchell@mail.weber.edu
Chief Copy Editor Mindy Brown mindybrown1@mail.weber.edu
Translation & Asst. Chief Copy Editor Tomas Quintero Uribe tquinterouribe@mail.weber.edu
Translation Co-Editor
Victoria Hernandez victoriahernandez1@mail.weber.edu
gal in the bag, the owner claimed there was nothing illegal in the bag. At this point the officer smelled a strong stench of marijuana, but the individual would still not let the officer search their bag. The officer instructed everyone to vacate the premises. Then the case was closed.
At least wait five minutes.
On Nov. 20 at 9:54 a.m., Weber officers noticed a Weber State student smoking too close to a building. The officers warned the student to stop, and the student agreed not to do it again. Two minutes later the student was caught smoking too close to a building. The issue was referred to the dean of students.
Cozy dog
On Nov. 21 at 1:53 p.m., WSUPD officers were called due to a dog being left alone in a parking lot. After arriving it was found
Translation Co-Editor
David Roman Aros davidromanaros@mail.weber.edu
Business Manager Robert Steedley robertsteedley@weber.edu
Adviser
Jean Norman jeannorman@weber.edu
that the dog was not in danger, it was 49 degrees, and the dog had blankets. Additionally the dog was not left alone for long.
Homeless encampment
On Nov. 21 sometime around 9:30 p.m., officers patrolling behind the Weber County Ice Sheet noticed evidence of homeless people moving back in. Officers found alcohol, bedding and clothes in the area. The next day officers observed a shopping cart had appeared in the same area that was not there the day prior.
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Over the years, The Signpost published volumes that were marked inaccurately. This year’s 88th volume corrects a 12-year error.
