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Cottonwood Heights

Meet the Serbian and Filipina couple transforming Utah’s crepe scene

By Cassie Goff | c.goff@mycityjournals.com

“What a love to give the opportunity to be around amazing people,” Dali said.

“Good food transcends beyond cultural boundaries. It’s a public good that builds community and common understanding.” So said Cottonwood Heights Councilmember Matt Holton after visiting and enjoying the specialties at Dali Crepes.

The crepe restaurant, now with two locations in South Salt Lake and Cottonwood Heights, was co-started by Dalbor Blazici who grew up in the small village of Latkovac, Serbia. Hospitality was immediately ingrained into his DNA, recalling moments for his childhood: “When someone comes into your house, you are stopping what you are doing and focusing everything on that moment,” he said.

This may have influenced his choice in education, as he began pursuing his hospitality career at the age of 14. Later, he graduated college with a Restaurant Management degree, majoring in Culinary Arts.

In 2011, he immigrated to Utah and began working at The Grand America Hotel. That’s where he met Jovanna, who had similarly immigrated from the Philippines. The rest, as they say, is history.

“The culture shock when I came from Serbia and everyone had pancakes,” Dali said. “My mother would be making crepes every single breakfast with two eggs, flour and water.”

In 2016, Dali and Jovanna opened Dali Crepes Catering & Café, after both taking on additional jobs at Radisson Hotel and White Horse Spirits & Kitchen. Together, they frequented the local Farmers Market circuit (primarily staging at Park Silly Market, Sugar House Farmers Market, and Farmers Market Ogden).

They recall what those days were like — packing up a van with all the necessarily supplies in the early morning and trying to keep food cold, per high health department standards, through hot summer days — all while maintaining positive customer interactions and stunning food presentations.

“At the end of the day, you’re tired and exhausted and still have to pack it all back up,” Dali said.

Dali Crepes now has two brick-and-mortar stores: the South Salt Lake location (2854 S. Temple St.) and their Cottonwood Heights location, which opened in 2024 (1346 Fort Union Blvd.).

Dali’s tremendous passion for hospitality is evident in both establishments.

“I treat the person like they’re coming to my house,” he said. “You have hundreds of restaurants around and you’re choosing us. We need to own that.”

Dali Crepes recipes are inspired by both Dali’s Serbian culture and Jovanna’s Philippines culture. For example, the

Continued on page 6

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.

COTTONWOOD HEIGHTS TEAM

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Peri Kinder Common Ground

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

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

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

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

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

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

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

Common Ground: No matter our political affiliation, we

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

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

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

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

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

Local baker blends Greek tradition with Southern sweetness

Magalde’s Sheer Ambrosia bakery is built on family memories and connection.

By Peri Kinder peri.k@thecityjournals.com

In Greek mythology, ambrosia is the food of the gods. For Rita Magalde, owner of Sheer Ambrosia bakery, the name was the perfect choice for her Greek-inspired baklava.

While the pastry traces its roots to the Mediterranean, her recipes are infused with the flavors of her Southern upbringing, blending tradition with memories of her mother’s blackberry pie and peach cobbler.

“Baklava is an amazingly elaborate dessert,” Magalde said. “Mine is Greek and Southern-inspired, but it is a world dessert. It is not just Greek; it is Eastern European, it is Middle Eastern, it is Northern African. There’s baklava in Egypt, in Lebanon, in Morocco, in Bosnia, in Armenia, in Turkey, in Iraq and Iran; in all of those countries.”

Born in New York City, but raised in a small town in North Carolina, Magalde attended Appalachian State University near the Blue Ridge Mountains, studying history and Spanish. She moved to Spain to immerse herself in the language and culture and married a man from Santander, a city on the country’s northern coast. They moved to Utah for the skiing.

Following a divorce, Magalde wanted to offer the world something no one else could. She thought back to her first job in North Carolina, where she did babysitting

for a Greek family who owned a seafood restaurant.

“I was in their house a lot and I learned how to make lots of Greek foods. Baklava was just one of them, but it was the one that really stood out to me because, for me, baklava is art,” she said. “It was really beautiful, and so over the years I just played around with recipes.”

The Draper resident has refined her process, creating 15 varieties of baklava, from

“love letter” to her family and community. The baklava was recently named Salt Lake City’s Best Dessert by Best of Salt Lake. (Tom

traditional honey walnut to more exotic flavors like pistachio orange cardamom, butterscotch rum walnut and caramel cashew crunch.

With 45 layers of phyllo dough in every batch, Magalde’s baklava is a rich, dense, luxurious dessert that customers order from around the world. It was recently named Salt Lake City’s Best Dessert by Best of Salt Lake.

Magalde has built a strong following over the years. Following the George Floyd riots in 2020, she learned Sheer Ambrosia had been added to a list of Black-owned businesses that people could support. Orders started rolling in from all over the Salt Lake Valley.

She began filling orders but didn’t want to ship them, feeling it was too impersonal. She wanted to see the people who supported her and tell them thank you.

“I just couldn’t believe that all of those people wanted to support me in Utah,” she said. “So after I made all those orders, I hand-delivered every single one of them. I drove up and down the Wasatch Front and I knocked on doors and said, ‘I have your order. I’m here to look you in the eye and tell you, thank you. Thank you for supporting my business.’”

That extra effort created devoted customers and coverage from news sources, including National Public Radio.

Magalde believes people are missing that human connection. She recently started The Hearth Letter, where subscribers receive a package in the mail with a letter, a recipe, a bookmark and inspirational thoughts.

“I learned that there is a resurgence of

people who like snail mail,” she said. “We grew up receiving real letters in the mail. There’s a whole connection there, with people who want to go back to that.”

Magalde continues to provide exquisite baklava for weddings, corporate gifts and community events, while selling her products online and in her cozy Sheer Ambrosia storefront located at 1749 S. State Street. For more information, visit sheerambrosiabakery.com.

“Baklava is connection,” she said. “I have so many amazing friendships that I have built through my business, and I’ve learned so many lessons from my customers and through running this business.” l

Rita

With more than a dozen varieties, Rita Magalde’s baklava is a nod to tradition and her roots. (Tom Haraldsen/City Journals)

Rita Magalde’s baklava at Sheer Ambrosia is a

Haraldsen/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)

Ice cream entrepreneur has the competition licked

By Peri Kinder peri.k@thecityjournals.com

eff 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

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.

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.

“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

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

sous vide. He sold his first batch of ice cream on Oct. 8, 2022 and built a commercial kitchen seven months later.

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)

Homegrown Mindy Robison takes on assistant superintendent role as Canyons unveils administrative changes.

By Julie Slama j.slama@mycityjournals.com

WhenMindy Robison entered the education field, her mother, a former teacher, offered words of wisdom she has never forgotten: “Do not forget the people who make it so you can do your job every day.”

Nearly three decades later, that lesson still guides Robison as she becomes Canyons School District’s assistant superintendent.

“I still remember my mom’s advice,” she said, recalling contributions made from custodians to nutrition workers. “I appreciate their hard work and dedication to our students.”

Canyons Board of Education appointed Robison on April 21. She succeeds McKay Robinson, who earlier was named superintendent of Canyons’ 47 schools and programs.

Her post is among several leadership changes. Those administrators will greet students and families when classes resume this fall.

Robison’s appointment marks the latest chapter in a career rooted in Canyons District. She attended Oakdale Elementary, Albion Middle and Brighton High before starting her 27-year career in public education. After

earning her degrees from University of Utah and Brigham Young University and her administrative certification from Utah State University, she worked as a middle school math teacher, district math specialist, principal of Crescent Elementary and Midvale Middle, and most recently, as the District’s middle school performance director.

She earned recognition as the Utah Secondary Administrator of the Year in 2022 and Utah Career and Technical Education Principal of the Year in 2021.

“This community has shaped who I am as a student, an educator and a leader. I genuinely love this District and I’m here to support our students, our staff and our families,” Robison said. “Kids always come first to me and I support the staff who make a difference. I’m a go-getter; I like to get things done, so I focus on people. I get to know them and what they need so I can find solutions.”

Other district-level promotions include Union Middle School Principal Angi Holden succeeding Robison as middle school performance director; Patti Larkin appointed as the District’s new Career and Technical Education director; Bryan Rudes serving as Canyons Technical Education Center principal; and Brooke Carn as Canyons Education Foundation development officer.

Principal appointments include Chip Watts, Butler Middle; Amanda Parker,

Union Middle; Angela Wilkinson, Draper Park Middle; Barbra Winder, Sunrise Elementary; Corrie Barrett, Alta View Elementary; Scott Jameson, Draper Elementary; Ronnie Mulqueen, Park Lane Elementary; Justin Jeffrey, Silver Mesa Elementary; Aimee Wagner, Willow Springs Elementary; and Anne Hansen, Crescent Elementary. A Brookwood principal has yet to be named.

High school assistant principal positions include Dave Barrett, Alta High; Kalisi

Uluave, Hillcrest High; Andrew Yawn, Corner Canyon High; Misty Jolley, Hillcrest High; Ari Tavo, Jordan High; Sara Little, Diamond Ridge High; Melissa Baker, Hillcrest High; and Matt Barila, Jordan High School.

Middle and elementary school assistant principal positions include Jared Tucker, Mount Jordan Middle; Sydney Stringham, Eastmont Middle; Taylor Hansen, Midvale Middle; and Amber Tuckett, East Sandy Elementary. l

New Sunrise Elementary Principal Barbra Winder, Canyons Middle School Performance Director Angi Holden and Canyons School District Assistant Superintendent Mindy Robison are seen pictured with Albion Middle Principal Eric Gardner this past May. (Julie Slama/City Journals)

SLCC’s food community cooks, serves and educates

Culinary Arts education has been curated by prestigious chefs so all students can heat up their skills. Students like Cottonwood Heights’s Councilmember Shawn Newell.

By Cassie Goff c.goff@mycityjournals.com

“The Culinary Arts Program is truly a hidden gem,” said Basil Chelemes, Professor and Interim Dean of SLCC’s program.

This is where Salt Lake Valley residents come to learn all-things food. Typically designed as a two-year program, students learn food industry essentials: from food preparation, cost-control, and hospitality service principles; to cooking meat and the chemistry behind making bread.

“Our greatest focus is to train students to be prepared to enter the workforce as competent employees while learning how to serve their guests with exemplary levels of hospitality,” said Chef Jeffrey Coker, Associate Dean.

SLCC’s Culinary Arts Program offers two dedicated programs which culminate in the Associate of Applied Science degree: Culinary (savory) and Baking (patisserie).

“& the best part, they never go hungry,”” said Coker. “There is plenty of prepared food for them to take home and share

“I rarely consider this work. I get to party with food nearly every day with people I absolutely enjoy. It doesn’t get much better than that,” said Jeffrey Coker. (Photo courtesy Tori Hunter, SLCC Administrative Assistant)

with their families.”

Chelemes and Coker have watched alumni continue on to open bakeries, food trucks, and restaurants. For example, Evan Shannon has recently stepped into his new role as Sous Chef at the Twisted Fern in Park City.

“The most relevant lesson I’ve learned through the program…is solutions,” Shannon said. “If something goes wrong, find a solution

and make it work.”

On the flip side, many students audit courses to begin making a change in their career, advance their certifications, broaden their horizons, or to simply brush up on their skills.

“We have an 81-year-old student in the program,” Chelemes said. “She likes coming to keep active and loves … to be with people and cook.”

Seeing students come to the program to brush up on their home cooking skills, Coker, Chelemes, and their fellow faculty decided to develop a course specifically designed for non-degree seeking students.

“When I say they party with food each week, I mean it. They have a great time with the chef and take away some incredible recipes and techniques to incorporate at home!” Coker said.

Students of SLCC’s Culinary Arts Program learn from and work alongside highly trained faculty who have worked as professional chefs themselves. For example, Coker used to work as the chef of a prestigious county club in Southern California before moving to Utah nearly 10 years ago.

“I learned so much from Chef Keri Karabats,” said alumni Jessie Smith, now Pastry Chef Tournant at St. Regis Resort (Deer Valley). “I have a lot of recipes from her... Every once in a while, when I get a craving

for sourdough break, I get to pull out my sourdough starter… while remembering the amazing memories I have from that class.”

Coker encourages anyone interested in the program to schedule a time to meet to discuss goals, meet some of the faculty and current students, and take a tour of the building.

“It simply begins with a phone call, text message, or email to learn about the program,” he said.

SLCC’s Culinary Arts Program is taught at the Miller Campus in Sandy (9750 S. 300 West). Their social media can be found on Instagram @SLCC Culinary Institute and Facebook @Jeffrey Coker (slcc culinary institute).

To learn more about the program, visit their SLCC’s Culinary Arts websites at either: www.slcc.edu/culinaryarts or www.slcc.edu/ hospitality-management.

Now, any good food article should include some hit recipes and local eatery recs, right?

Shannon’s favorite dish “would have to be gochujang pork buns. Gochujang marinated pork with a sweet and savory gochujang garlic aioli.”

Chelemes recommendations include Oquirrh, Monoli’s Greek Small Plates, and Per Noi Trattoria. Coker’s recommendations include The Blind Rabbit, Takahashi, Brabo Pizza, Hearth and Hill Collection, and Itto Sushi. l

Canyons schools to welcome students back to upgraded campuses

Renovated learning spaces and athletic improvements will enhance students’ experiences, district leaders say.

By Julie Slama j.slama@mycityjournals.com

Several construction projects across Canyons School District are expected to be ready for the 2026-27 school year, with major work progressing at Eastmont Middle and Jordan High schools.

At Eastmont, renovations are nearing completion with tile installation and interior work expected to be done this summer. The last major project is the library, said Leon Wilcox, Canyons School District business administrator and chief financial officer.

“We’re in the final phase and the library and media center should be done this summer with the open window and tile areas,” he said.

While the library books have been displaced and stored in different rooms or behind the stage, students have benefited from the experience by learning how to use the District’s Destiny database to reserve materials, said teacher librarian Sonya Miles, who delivers requested materials to students.

“I’ve had more reservations this year than in the last 13 years combined — by double,” she said. “I did a video and put it in the announcements, and then I also taught the seventh- and eighth-grade ELA (English Language Arts) classes how to use it so they know our Destiny database better than any students in the years before them.”

Miles said students’ knowledge of the database will benefit them in high school because all secondary schools use the same platform.

Principal Stacy Kurtzhals said the library services and activities have continued throughout construction.

“We’ve been operating as normal as we

can; we have systems in place,” she said.

Eastmont’s hallways also are expected to be tiled and completed before school begins.

Eastmont has been under construction since 2024, beginning with the installation of a new roof and a retention pond designed to prevent future flooding on the campus.

The project has included updated restrooms; refreshed classrooms with new carpet, paint and lighting; and new flooring in the hallways, cafeteria, locker rooms and gym.

Complications with the installation of an elevator led the school to begin last school year with remote learning.

The $13-million renovation was funded through a lease-revenue bond authorized by Canyons Board of Education.

About $24 million from the bond package was earmarked for Jordan High, Wilcox said.

By the time school opens, Jordan’s new fieldhouse and black box theater should be complete, along with auditorium upgrades, including lighting and a sound system.

Canyons also is investing $1.8 million in baseball field improvements, including artificial turf on the infield, renovated batting cages and bullpens as well as new stadium lighting that will allow Jordan High to host evening games and tournaments.

Construction continues with the Canyons Innovation Center, which is expected to open fall 2027. Crews will reconfigure the former eBay regional headquarters into specialized learning spaces for healthcare, engineering, media production, trades and technology programs.

This fall, a ribbon-cutting is expected for Corner Canyon’s new fieldhouse. It features an indoor practice field and a weight room. The fieldhouse was built as part of a $23-million investment, which also included upgrades to baseball, softball, soccer and lacrosse fields and a secure school entry vestibule. l

Eastmont Middle’s library, with large windows and tile work, should be completed this summer and ready for students in the fall. (Stacy Kurtzhals/ Eastmont Middle)

Larkin Mortuary’s dedication to the Utah community is deeply rooted in its history and family values. For over 140 years, spanning seven generations, the Larkin family has proudly served Utah families in their time of need. This commitment extends beyond providing funeral services; Larkin Mortuary actively engages with the community by hosting events and giving back through various service initiatives such as the annual Memorial Day Program, golf tournament, Trunk or Treat and Live Nativity.

Bengal Boulevard church to be demolished: Ivory Homes subdivision set to construct

Residents voice concerns about overcrowded public parking, peak time and school traffic, development height and aesthetic requirements, and construction nuisances.

By Cassie Goff c.goff@mycityjournals.com

Currently, a long-standing Church of Jesus Christ of Latter-day Saints is set to be demolished.

The church, located on 3.2 acres at 2327 E. Bengal Blvd., is in a busy place: next to the only roundabout along Bengal Boulevard; kitty-corner from Brighton High School (2220 Bengal Blvd.) and across the street from City Hall (2277 Bengal Blvd.).

In June, Ivory Homes requested to build a 10-lot single-family residential subdivision in its place.

Within Ivory Home’s proposed plan for the subdivision, each of the 10 lot sizes average 0.257 acres. Square footage for each of the 10 outlined townhomes averages 11,267.3 square feet.

“How these new properties are developed will have a direct consequence with my privacy, access to mountain view, and general ability to enjoy my yard which I love to spend time in,” said resident Mary Ann Ebbeler, direct neighbor to the north side of the proposed development area.

Ivory Homes’s proposal includes dedicating 0.55 acres of public right-of-way for a new internal roadway. Current designs show the roadway’s access point on the southside of the property, along Bengal Boulevard (as opposed to along 2300 East).

“I imagine this being an absolute madhouse during school…people running tardy…and it’s been under parked high school since 1976,” said Planning Commission Chair Sean Steinman. “I do have concern being as close as it is.”

Residents voiced similar concerns over

watched for about 15 minutes, counting 171 cars. Out of those, 43 were heading southbound on 2300 East.

“Bengal Boulevard really is the way to go,” Poulson concluded.

Based on the numerous concerns about overcrowded parking on the proposed public roadway, Community and Economic Development Director Jim Spung will be exploring potential solutions. He will be collaborating with the city’s Public Works and Police Department to see if solutions like “No Parking” restrictions during specific timeframes or enforcing a parking permit area are viable.

“Getting out of that subdivision at 7 a.m. on a school day, is going to be like getting up Little Cottonwood Canyon on a powder day,” said Planning Commissioner Ruben (Rusty) Lugo (District 2).

“Buyer beware, I guess,” Spung said.

“I don’t think you drive here and not know that Bengal Boulevard has some impacts that new homeowners would understand,” Gamvroulas said.

While Ivory Homes will be responsible for constructing and building the new roadway through the plot area, it will ultimately be a public road owned and maintained by the city.

the proposed roadway during the public hearing segment of the city’s Planning Commission Meeting July 1.

“Why are we adding yet one more piece to a busy, busy road?” asked Paula Summers, a resident whose mother lives across from the proposed development. “In my mind, a far better place would be on the northwest corner where the church already had an entrance and an exit.”

The new subdivision is anticipated to generate 94 new average daily vehicle trips along the roadways. The required traffic report, completed by Utah’s Transportation Department Manager Jason Watson, deemed this “minimal impact on surrounding

roadway operations.”

“When I was first looking at this site, I did ask to design off of 2300. I thought it made the most sense,” replied applicant Peter Gamvroulas, Ivory Homes project manager. “And then my engineers came back and said it didn’t.”

“We do look at it for a couple other reasons… and a lot of that is lot yield. We weren’t able to lay out the site in an efficient manner…and the distance from the roundabout,” Gamvroulas continued.

Knowing this proposal was on the July 1 meeting’s docket, Planning Commissioner Daniel Poulson (District 4) visited the Bengal Boulevard roundabout to observe traffic. He

Along with the new roadway, gutter and sidewalks, Ivory Homes will be required to construct an on-site stormwater detention system complete with culinary water and a detention pond.

“If the storm detention fails, that could flood the homes in the area or cause issues to city infrastructure,” Spung said. “So we have a storm water agreement that essentially requires (Ivory Homes) to maintain that storm detention basin so, in the event something does happen, they’re liable….”

After roughly two hours of discussion, Poulson moved to approve Project SUB-26004. Commissioner Mike Shelton (District 1) seconded the motion rendering an unanimous vote. l

Ivory Homes will be constructing a 10-unit subdivision along Bengal Boulevard adjacent to the roundabout centering Brighton High School and Cottonwood Heights City Hall. (Photo courtesy Cottonwood Heights Planning Commission)

WasteLess Solutions works to reduce food waste and expand access

Nonprofit rescues surplus food and reduces waste through community partnerships.

By Shaun Delliskave s.delliskave@mycityjournals.com

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

“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 long-term,” 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)

Best post-hike food spots in Salt Lake and Davis County

Enjoy a great hike, then stop by one of these places for fantastic bites.

By Peri Kinder peri.k@thecityjournals.com

What pairs with mountain views and waterfalls? A hearty breakfast or scrumptious lunch. There’s nothing like a good meal after hiking trails in the Wasatch Range or Oquirrh Mountains and local restaurants offer everything from juicy ribs to savory crepes. Here are a few options to try after your next hiking adventure.

Eggs In the City, 2795 S. 2300 East, Millcreek

With its outdoor seating and diverse menu, Eggs in the City is the perfect spot to enjoy brunch after exploring Millcreek Canyon. The restaurant offers several versions of eggs Benedict and breakfast burritos, and a fried

chicken-n-waffle dish topped with a hot honey sauce. See the full menu at eggsinthecityslc.square.site.

Porcupine Pub & Grille, 3698 Fort Union Blvd., Cottonwood Heights

For nearly 30 years, Porcupine Pub & Grille has been a favorite place to eat for hikers visiting the Cottonwood Canyons. This local eatery has an extensive breakfast, brunch and lunch menu that includes huge portions of everything from pancakes to pizza. Visit porcupinepub.com for more info.

Smokin’ Bones BBQ, 364 S. 200 West, Bountiful

A morning spent on the Mueller Park Trail in Bountiful can leave you with a big appetite. Luckily, Smokin’ Bones BBQ will whet your whistle with some of the best slowsmoked meats in the county. Brisket burgers, meat platters or the BBQ Navajo taco are local favorites at this family-owned restaurant. Learn more at smokinbonesbbqut.com.

The Cotton Bottom, 2820 E. 6200 South, Holladay

Come hungry to this post-hiking staple, located near Big Cottonwood Canyon. With its dive-bar vibes and hearty servings, The Cotton Bottom is a local’s choice for garlic burgers, fresh-cut fries, Greek salads and loaded hot dogs. Go to thecottonbottom.com to see the menu.

Garage Grill, 12547 Herriman Autorow, Herriman and 1122 Draper Parkway, Draper

Whether you’re hiking Ghost Falls in Draper or exploring Butterfield Canyon in the Oquirrhs, Garage Grill’s two locations have you covered. Along with its

famous Sunday brunch and delicious lunch specials, the auto-themed restaurant features a rotating display of fast cars and a full selection of Salt Flats beer and spirits. Check out thegaragegrill.com.

Weller’s Bistro, 197 N. Main Street, Layton

Hike the Adams Canyon Trail, then find this Layton favorite where homemade German cuisine and beer top the menu. Its bratwurst plate, warm German potato salad, goulash and schnitzel are delicious tributes to the restaurant’s heritage. It’s also the place to go for German pilsner, Hefeweizen and the German-imported beer of the month. Learn more at wellersbistro.com.

Lone Star Taqueria, 2265 Fort Union Blvd., Cottonwood Heights

A hike to Donut Falls isn’t complete until you’ve stopped by Lone Star Taqueria for fresh fish tacos. Open for lunch and dinner, the Mexican food hotspot uses homemade tortillas and chips, hosts a spicy salsa bar and offers fresh guacamole. Parking can be a bit tight, but the wait is worth it.

Annie’s Cafe, 74 W. 500 South, Bountiful

The Bonneville Shoreline Trail offers iconic views of Davis County and Annie’s Cafe provides meals that feel iconic in their own way. With a variety of crepes, from Philly cheese steak to peaches and cream, every member of your hiking party will find a favorite. It also provides gluten-free options. If burgers or sandwiches are more your thing, Annie’s has those, too. View the menu at anniescafeut.com. l

Finish off your hike to Lake Blanche with breakfast, brunch or lunch at local eateries along the Wasatch Range. (Adobe Stock)

Public invited to speak before property tax increase is finalized

Cottonwood Heights’ Truth in Taxation public hearing will be held at 6 p.m. on Tuesday, Aug. 11.

By Cassie Goff c.goff@mycityjournals.com

The Cottonwood Heights City Council will be raising taxes this year. The only question is by how much?

“They can choose whatever tax rate they want,” said Finance Director Scott Jurges.

The currently proposed property tax rate increase is .001801, which results in a 42.02% increase to property taxes. This increased rate would generate an estimated additional $3,500,000 to the city’s revenue annually.

This proposed rate would amount to an increase of $249.18 per year, or $20.76 per month, for a (city average) $850,000 home (or $841.97 total property tax bill).

For an equivalently valued business within the city, the property tax increase would amount to $453.03 per year, or $37.75 per month (or $1,530.85 total property tax bill).

Now, the council is not required to increase the property tax rate that high. However, if the council moves forward with a lesser property tax rate increase than proposed, they will have to decide on which city services to reduce or eliminate.

“The question I always ask is: if you don’t want to raise property taxes, what city services are you willing to give up?” Jurges said. “We

The city’s budget has been in a deficit. As a result, Cottonwood Heights has had to make some drastic cuts. (Scott Jurges/Cottonwood Heights)

can do our best to eliminate the service.”

Each of the city’s department heads were asked to scrutinize their department budget and identify potential expenditures that could be cut—even after expenses were reduced by $240,000 earlier this year. Butlerville Days took a hit, training and travel for the city council did too, cable TV was reduced, and two full-time positions from the Culture Division were eliminated.

“We have been doing more with less money for a long time,” Jurges said.

Working together with Jurges and City Manager Jared Gerber, Cottonwood Heights employees identified a conglomerate of expenses, equivalent to $3,500,000, that would have to be eliminated if the proposed property tax increase doesn’t pass.

UFA has two stations within Cottonwood Heights (110 and 116). The city’s fire budget could be reduced by $209,180 if at least one firefighter position was eliminated

from each of those crews.

CHPD could reduce the city’s police budget by $1,569,926 by eliminating up to five police officer positions and limiting body camera upgrades (and potential use).

City administration could go without liability insurance and reduce the City Hall overhead budget by $50,000.

Audio/visual equipment in City Hall’s Community Room will need to be upgraded this year (primarily for meeting streaming). If the council decided to skip it, the Information Technology budget could be reduced by $350,000.

Public Works could reduce their budget by $308,939 partially by limiting maintenance for the storm water system.

Alternatively, the city council could opt to implement a smaller property tax increase and eliminate only a few identified city services.

Residents are invited to participate in the

Truth in Taxation hearing on Tuesday, Aug. 11 at 6 p.m.

Public comments can be voiced either in-person at Cottonwood Heights City Hall (2277 E. Bengal Blvd. in the council chambers), virtually through the city meeting’s secure Zoom webinar link, or by submitting written comments (preferable before noon on Aug. 11).

If you can’t wait, there will be a standard city council meeting on Tuesday, Aug 4. Business sessions typically begin at 7 p.m. with a public comment session.

If preparing public comment, keep in mind each speaker is limited to 3 minutes.

To view the full 2026/27 Proposed Property Tax Impact schedule, learn more about the recently updated Truth in Taxation process, or see FAQs about the proposed property tax increase, visit the Truth in Taxation page of the city’s website (through the “Your Government” tab, through the “Finance” section): www.cottonwoodheights.utah.gov/ your-government/finance/truth-in-taxation.

Written public comments can be submitted through the following form on the city’s website: www.cottonwoodheights.utah.gov/ your-government/public-comment.

Residents who cannot attend in person can join the live stream on the Cottonwood Heights City YouTube channel at: www.youtube.com/@CottonwoodHeights/streams. 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 with love.”

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.

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

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

Peanut 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)

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

Butlerville Days braves the storms for annual celebration

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

Newsrooms across Utah, including the Davis Journal, will use the survey results to bolster their reporting about water in Utah

Story by

Heather

May | Great Salt Lake Collaborative

Photos courtesy The Salt Lake Tribune

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.

SCAN FOR GSL SURVEY

Bright red 1928 LaSalle Convertible Coupe is on display in the car show at Butlerville Days on July 17. (Kristina Walker/City Journals)

Guests weren’t deterred by the forming clouds as they boarded the spinning chairs at the Musical Express attraction. (Kristina Walker/City Journals)

Take me out to the Bees ballgame—for food!

By Tom Haraldsen t.haraldsen@mycityjournals.com

Asthe 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 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 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 at the ballpark.

have been played. (Tom Haraldsen/City Journals)

Then there’s the Dinger–something exclusive to the Bees, and the largest hotdog in Minor League Baseball. It’s an 18-inch-long 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.

Chef 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.

Mission accomplished. l

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

The Grand Slam smashburger will fill you up before three innings

The Most Important Meeting of the Week Happens at Your Kitchen Table

Not long ago, I sat near a family at a local restaurant and noticed something that has stuck with me. Four people shared one table, but nobody shared a word. Every face was lit by a phone. I don’t share this to judge them — I suspect every one of us has been that family at some point. Between work, school, practices, and the constant hum of notifications, it’s entirely possible to spend a whole evening in the same room with the people we love and never actually connect with them.

As a member of the Salt Lake County Council, I spend a lot of time thinking about what makes our communities strong — safe neighborhoods, good parks, responsible budgets. But the truth is that the strength of Salt Lake County doesn’t begin in a council chamber. It begins in living rooms, around dinner tables, and in the front seats of cars driving home from school.

And right now, our kids need that strength more than ever. Young people across our county and state are reporting

Aimee Winder Newton

Salt Lake County Councilmember District 3

rising levels of anxiety, loneliness, and depression. Parents feel the weight of it, too. Many are working hard just to keep up, quietly wondering whether they’re doing enough for their children.

Here’s the encouraging part: what children need most isn’t complicated, and it isn’t expensive. It doesn’t require a perfect home or a perfect parent. It requires presence.

Strong families aren’t built in grand gestures. They’re built in small, ordinary moments — a real conversation on the drive home, a teenager flopping onto the

couch to unload about their day, a dinner where the phones stay in another room long enough for everyone to laugh or vent or tell a story. Individually, these moments seem almost too small to matter. Stacked together over years, they become the foundation a child stands on.

The research backs this up in striking ways. Utah youth who share at least one meal a week with their family are 45% less likely to feel depressed, 70% less likely to vape, and 54% less likely to consider suicide. Read those numbers again. No county program, however well designed, can compete with the protective power of a family that regularly sits down and eats together. And the effect compounds — the more meals shared each week, the more protection our kids carry with them. Data shows kids do better in school and they engage in less risky behaviors. Family dinners, with phones put away, have so much power.

If there’s one practical step I’d encourage every household in Salt Lake County to try, it’s carving out screen-free time

together. Technology brings real benefits, but it also competes for our attention in ways we don’t always notice. When every meal, car ride, and quiet evening is interrupted by a device, the openings for conversation slowly close.

Connection rarely arrives on schedule. When my own kids were teenagers, their moment to open up was almost always late at night, just as I was ready to collapse into bed. They’d knock on the door and settle at the foot of the bed to talk. I was exhausted — but I learned that those unplanned moments were the ones that mattered most. Our job as parents and grandparents is simply to be available when they come.

Families looking for practical ideas can find free resources at strongfamilies. utah.gov. But honestly, you don’t need a website to start. Tonight, put the phones in a drawer, sit down together, and ask a real question. Then listen. Kids don’t need us to be perfect. They need us to be present. In Salt Lake County, that may be the best investment any of us can make.

Local businesses begin to feel impacts of this year’s additions to the Zion Curtain

Customers too are frustrated by new laws requiring every single ID to be scanned, regardless of apparent age.

By Cassie Goff c.goff@mycityjournals.com

If you’re someone who looks over 40 and has been frustrated by being carded recently – don’t worry, the employee legally required to scan your ID is likely frustrated too.

“It creates a backlog. We would normally be able to seat our older regulars without waiting but now we have to get them scanned in. We have had guests wait as long as 10 minutes as we work through getting everyone scanned and seated,” explained Joe Behan, General Manager of Market Street Grill in Cottonwood Heights.

Recent Utah law requires IDs to be scanned for every single person wishing to purchase and/or consumer alcohol. All bars, arenas, breweries, beer-only restaurants, and airport lounges are legally required to comply as of Jan. 1.

“We are required to scan and check the ID of every guest regardless of apparent age,” Behan said.

Age verification is not of primary concern here. Instead, ID scans are to verify previous DUI convictions. Lawmakers intentions for these new requirements are involve cracking down on drunk driving within the state.

Based HB 437’s language, employees are required to scan all patron identification cards through the state commission’s electronic verification program to check for “unique hidden security features,” (section 5b, line 891).

“Judges can now issue a “NO ALCOHOL SALE” restriction for individuals convicted of extreme DUI or deemed a danger to themselves or others,” Behan explained.

Per HB 473’s language, any Utah resident who has been convicted of driving under the influence can be designated as an “interdicted person” and is required to obtain a unique drivers licence or identification card. Interdicted persons are prohibited from being able to purchase, offered the sale of, or “furnished” any alcoholic product.

In short, if you get a DUI - you won’t be able to purchase any alcohol whatsoever.

“We are required to deny them entry to the Oyster Bar, effectively making my hosts an extension of the probation office,” Behan said.

These new requirements were set forth in the state legislature last year. HB 437: Interdicted Person Amendments (sponsored by Rep. Steve Eliason and Sen. Jerry Stevenson) was passed on March 27, 2025. SB 238: Alcohol Amendments (sponsored by Rep. Karen M. Peterson and Sen. Jerry W. Stevenson) were passed on May 7, 2025.

Out-of-state travelers, like a 95-year-old Michigan resident, are required to undergo electronic scanning before entering a Utah establishments. (middlenoodle/Adobe Stock Photo)

Behan says, in his June 22 Press Release, the law was intended to keep interdicted drivers from buying alcohol, but in practice it has created delays, frustrated customers, and added burdens for hospitality workers with limited public safety benefit.

“Everyone supports keeping impaired and restricted drivers off the road,” Behan said. “The problem is that the current law creates unnecessary obstacles for businesses and guests.”

One of the biggest loopholes right now is, as Behan describes, if someone does have the interdicted demarcation on their drivers license, they can present a passpoint to be scanned instead and circumvent the entire system

In addition, Behan describes how Market Street Grill customers who become frustrated with the Oyster Bar’s ID scanning requirements have simply gone to the other side of the building, where their Grill operates under a Restaurant Alcohol License as opposed to a Bar License.

“It is political suicide to be viewed as soft on alcohol in the state of Utah, but we hope that our legislators will choose to be pro-business. There are too many loopholes in this policy for it to be anything other than virtue signaling,” Behan said.

Many Utah residents, business owners, servers, and other hospitality employees are urging lawmakers to reconsider and adapt the laws enacted from HB 437. Specifically, Behan is asking lawmakers to consider amendments to give trained staff discretion with clearly valid IDs, create exemptions for senior and low-risk patrons, and improve efficiency for visitors.

“We had one such (lawmaker) in our establishment. While his friends were waiting to have their ID’s scanned, he asked our host how they felt about the new law. Our host described the … burdens it placed upon our guests. The legislator responded, ‘Yeah, it’s pretty bad.’”

Since HB 437 was passed unanimously in the state legislature (with 13 lawmakers being absent for the vote), Behan encourages residents who would like to see these alcohol requirements revised to call, write, or draft an email to any legislative member. l

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.