South Salt Lake | August 2026

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The secret ingredient

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

By Anna Nielsen | a.nielsen@mycityjournals.com

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

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

In the 12th annual competition, Oliver had been runner-up. He was glad he applied again, and thrilled by winning

with his essay titled “Cheese Glitter and Good Taste: The Sparkle Behind Comté’s Appeal.”

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

He recounts one opportunity that had a butterfly effect on his journey into the cheese world. Working at a wine salon in San Francisco, studying for the sommelier exam, “The manager brought in a

glass of red and a piece of Comté cheese. Tasting it blew my mind. We talked about terroir, which I never knew what that was. I thought that he was just meaning terror, so this flipped the switch for me,” Oliver said. Terroir (pronounced ter-wahr) is a French term for the influence of a region’s soil, climate and topography on the flavor and character of wine.

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

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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.

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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.

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The mayor’s must-try dining places in SSL

Mayor Cherie Wood highlights her favorite breakfast, lunch, dinner and dessert spots in the city.

By Kristina Walker k.walker@mycityjournals.com

South Salt Lake is filled with diverse cultures and people, and its food is no exception. According to Mayor Cherie Wood, a majority of the city’s food spots are all unique and locally owned.

“We have some chains throughout the community, and there’s nothing wrong with that, but we do have … like 80% of our restaurants are unique small businesses,” Wood said.

Although Wood often prefers breakfast at home, there are a couple of places she enjoys going to in the morning. She recommends the sourdough avocado toast from IndiGo Coffee. The coffee shop Bjorn’s Brew is another one of her favorites in the morning.

For a sweeter start to the day, Wood suggests the French toast at Delice French Bakery & Cafe. Or if baked goods sound more delicious, the custard buns, especially the mango one at 85c Bakery Cafe, are a great option.

Lunch is often a toss-up for Wood. If she is craving sandwiches, she’ll go to Moochies, a restaurant that serves authentic Philly

cheesesteaks. She’ll usually get their ham and Swiss and a side of crisp pickle fries.

If she is looking for something simple but delicious, the mayor will go to The Pie Pizzeria and order a controversial, but according to her, delicious, ham and pineapple pizza. This devotion to her pizza taste goes back to one of her first jobs at 14, where she worked at a pizzeria.

On days when Wood is looking for something fancier than pizza, she will get sushi at Ichiban. Or she will stop at Delice again and get the warm ratatouille.

“It is so good and just unique and different … There aren’t many places you can go

and get that,” she said.

These lunch favorites are often the preferred spots for dinner as well. However, on the occasion when Wood wants something a little different, she will go to The Med, which has a variety of foods on its Greek, Persian and Mediterranean-inspired menu.

The diversity allows for many options when choosing a meal. For Wood, the salmon platter is a top choice with its basmati rice and sauteed vegetables over a lemony filet. The mushroom ravioli is also a favorite for Wood at The Med, but can be interchanged with the equally appetizing souvlaki plate with chicken or pork loin skewers.

Although she is not a big dessert person, there is one treat that stands out to her: doughnuts. Wood claims Fresh Donut & Deli makes the best doughnuts in Utah. She says it’s even better than Krispy Kreme. Not just any doughnut will do either. The best, she said, is the classic glazed.

“That’s what my kids would always want to bring to school for their birthday treat … just doughnuts from there,” Wood said. Wood concludes that the city’s selection of cuisines reflects the community overall. “That’s who we are as a community,” she said. “ … we’ve always embraced how different and unique we are.” l

Communications professor turns restauranteur with Verona Cafe

Newly opened café offers falafels, skewers, baba ghanoush, soups and salads along with Lebanese coffee and sweets.

By Jolene Croasmun j.croasmun@mycityjournals.com

If you are like many people who are looking for delicious and fresh food and crave a more international flare, well, Millcreek has just the place. Verona Cafe Lebanese Kitchen offers casual dining with traditional Lebanese cuisine.

Ra’ed and Lina Zayyat are the owners of Verona Cafe Lebanese Kitchen. “At the Lebanese kitchen we have a menu of wraps, sandwiches and a variety of plates to choose from,” Zayyat said.

“I was an adjunct associate professor and taught communications at the University of Utah,” Zayyat said. Once the U lost the funds in November, Zayyat left his position. “Somebody showed me the location here and I went to my wife and asked her, ‘Why don’t we change her kitchen address from home to 3007 E. 3300 South and instead of feeding family and grandkids you are going to feed a much bigger family,’” Zayyat said. It only took a few days to convince his wife Lina and now her kitchen is at the Verona Cafe. Zayyat is from Lebanon. “I have been in

the United States since 1974. I went to USU for a couple of years then I moved to the Salt Lake Valley and finished my bachelors, masters and doctorate in international business and international relations,” Zayyat said.

Zayyat met his wife Lina through friends a few years ago. Lina is from Beirut. “She is an amazing cook at home and people love her food. Now we cook home food for the neighborhood,” Zayyat said. The people in the community have shown such great appreciation for the new restaurant.

“It’s an experience, Lebanese food is very well known. This menu is built to represent the folklore of Lebanese people. On Saturdays we make grandma meals like stews,” Zayyat said. Breakfast is also available on Saturdays.

Verona Cafe’s menu includes falafels, skewers, baba ghanoush, soups, salads and many other choices. There is a selection of Lebanese drinks including ahweh, a Lebanese coffee and some unforgettable pistachio chocolate cake or ba’lawa (baklava) for those with a sweet tooth.

The quaint and cozy cafe offers seating for 18 guests with a comfortable family dining experience where you can take out or dine in and get reacquainted with your neighbors.

“This is our home, people are visiting with us. We see our guests as family. In Lebanese culture we greet guests with coffee in a

small cup and we sit down in our living room like in an individual’s home,” Zayyat said. This is the same feeling you get when dining in Verona Cafe.

“This is the first time for me to cook at a restaurant,” Lina said. “I am happy, so happy! I love cooking. I moved my kitchen from our home to here and the family is getting bigger.”

A grand opening for Verona Cafe Lebanese Kitchen was held in July and included a ribbon cutting with the mayor and city officials from Millcreek. Verona Cafe Lebanese Kitchen is open Monday through Friday noon to 9 p.m. and Saturdays from 10 a.m. to 9 p.m. l

The secret ingredient behind Orson Gygi’s success

The local company is more than just a kitchen store.

By Peri Kinder peri.k@thecityjournals.com

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

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

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

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

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

rebuild and start over.

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

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

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

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

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

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

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

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

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

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

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

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

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

Granite’s 2026–27 budget priorities include:

Reduced K-2 class sizes

Funding to address new state requirements for special education, preschool, and English language learners

Instructional support for teachers graniteschools org/budgetdevelopment/ customerservice@graniteschools.org

joined study groups, but nervously backed out of the certification exam each year.

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

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

like that.”

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

“I wish everyone really knew how important small farms are and how we’re losing them,” Oliver concluded. “Heber used to have over 100 dairies there, as a dairy valley founded by the Swiss. Now, only two are left, the rest have been bought out. Small dairy farms hardly exist anymore. There’s huge importance to really knowing your food, and to do that I think you should deeply taste everything, tasting and eating with more intention. When you do that, you’re thinking of the farms, you’re thinking of what you’re putting in your body.” l

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.

Transportation and accessibility targeted in SSL Cares resource assessments

The initiative identifies resources to help students and families thrive.

By Peri Kinder peri.k@thecityjournals.com

The South Salt Lake Cares Coalition’s plan to identify and address high school dropout risk factors is almost one year into its initiative. In June, the organization’s committees presented their resource assessments to the SSL Cares Key Leaders.

Transportation issues, financial hardship and accessibility to programs were a few of the main points committee chairs targeted as barriers to progress. Reports also highlighted the need for resources that increase a family’s income, whether that’s job training, education or workforce development.

“Parents and guardians in South Salt Lake are working in jobs that don’t provide an income that meets their basic needs,” said Promise South Salt Lake Deputy Director Bonnie Owens. “Virtual opportunities have increased participation for some key populations; however, while there are many free programs, many also involve tuition. It’s difficult for families to overcome tuition barriers.”

Additionally, families run into issues when job training programs are inaccessible due to the lack of childcare, transportation or

prevention rather than intervention, so that they know that these classes are available and accessible to them.”

PSSL Prevention Manager Caral Locatelli reported on the resources available to overcome antisocial behavior in teens. She said studies show that boys who demonstrate aggressive behavior in grades K-3 are at higher risk for substance misuse and delinquency, two factors that directly correlate to high school dropout rates.

She noted that most programs are geared to students in fifth grade or higher and programs for younger students, including supervision and childcare, should be considered.

English language skills. Owens said a core priority is to increase awareness of existing resources, find what’s working and eliminate hardships to create more opportunities for financial growth.

Encouraging parents to engage in regular screenings can identify learning disabilities early, putting kids on an easier path to education. Resources like Celebrate the Stages and Help Me Grow Utah offer access to free screenings and developmental support for children up to 9 years old.

Family management resources allow

parents to learn key components like communication, supervision and setting clear expectations for their children’s education.

But while parenting classes are available, families are struggling to attend due to the program’s inconsistent schedule or lack of transportation.

“Some of the things that we’re looking at to fill the gaps would be looking at a centralized community resource hub to simplify navigation and public access to services,” said SSL resident Rebecca McDonald. “We need to support families to get informed

Representatives from both the physical health and after-school committees said transportation is key to getting students engaged, especially for families living on the west side of SSL.

“We would like to have school bus availability during the summer and gas funding and consistent, active school bus funding,” said PSSL Engagement Supervisor Miranda Uribe. “We want to identify some solutions for east-to-west travel, beyond car and walking, and look into some evidence-based practices and policies to improve walkability.”

To learn more about the SSL Cares Coalition, visit sslc.gov/492/SSL-CaresCoalition. l

South Salt Lake group celebrates America’s 250th birthday

South Salt Lake residents came together to celebrate America’s 250th birthday during the City’s annual Independence Day Parade, where one of the parade’s largest community walking groups proudly represented the city.

The group united local businesses, community organizations, combat athletes, families, and volunteers to celebrate the nation’s history while showcas-

ing the strength and spirit of South Salt Lake. Marchers carried a banner honoring America’s 250th birthday and greeted spectators with smiles, candy, prizes, and giveaways.

Representing the community were Crown Burger, Fight City, Fade District Barber Shop, Sarah Dawn Montes, Lopburi, This Hello Podcast, Alchemy MMA, HardnPaint, Second Chance Employment,

and SteelFist Fight Promotions. South Salt Lake is home to some of Utah’s top combat sports athletes, and their participation highlighted not only their athletic achievements but also their commitment to giving back to the community.

SteelFist Fight Promotions added to the celebration by donating two Executive View tickets to Fight Night 115, which were awarded to lucky parade attendees.

The group thanks the City of South Salt Lake for hosting another successful parade and everyone who marched, volunteered, and cheered along the route. Together, they celebrated America’s 250th birthday while showcasing the community pride and partnerships that make South Salt Lake such a special place to call home.

Third annual StickerCon highlights artists, collectors and kindness

Sticker collecting is a multigenerational and approachable hobby say enthusiasts.

By Anna Nielsen a.nielsen@mycityjournals.com

“Acelebrationand love of the cul-

ture of collecting” is what brings people to the StickerCon event put on at Copperhive Vintage each year, says owner Jacqueline Whitmore. The staff at Copperhive, 2709 S. State St., are sticker collectors themselves, “so it’s a little bit of a selfish decision. We just wanted more stickers,” Whitmore added.

The community response has certainly been in the spirit of celebration, and the festive day has grown each year. On July 5, with the 100 degree weather, 35 local artists popped up their canopies in the parking lot at the corner of State Street and 2700 South. Inside the store, a large display highlighting local sticker artists greeted shoppers as they entered. Displayed year-round, this, and sticker stations throughout the space, feature 70 sticker artists.

“Everyone collects stickers, it’s multigenerational,” observes Whitmore, which seemed true by the diverse ages of the crowd there. She added, “At this store, we believe

StickerCon sign outside the shop. (Anna Nielsen/City Journals)

in a better world through kindness and collecting. I think that it’s a choice to be kind, but I hope everyone chooses it.”

The store hosts a series of events throughout the year: one in the springtime, StickerCon during July Fourth weekend, and a Small Biz Bash celebrating Small Business Saturday in November.

StickerCon 2026 had decals in every color, shape and size. A first-time vendor, Eva Robar, crocheted tapestry stickers

Natalie Allsup-Edwards, originator and operator of Local Artist Sticker Machine. (Anna Nielsen/City Journals)

through a process of digital design, crochet, scanning that to a digital format again, then printing it as a sticker. Robar was honored to be selected, saying, “There are so many local artists here that I’ve followed for a long time who are really, really talented, and it’s been such a great turnout. I’m incredibly happy and proud to be here.”

Fellow first-time vendor, Becky SmithLacey, owner of Ice Cream Social, was similarly enthusiastic. “I’ve come to StickerCon

every year. I’m so excited to be vending. I love that it’s all about community, because small business is the future, baby! That’s where we all need to put our money, because that’s how we’re going to make change.”

Around the corner, encircled by a line of admirers for her Local Artist Sticker Machine, Natalie Allsup-Edwards’ booth was a recognizable favorite. Some 50 Local Artist Sticker Machines reside in businesses around Salt Lake, and have featured the work of nearly a thousand artists across the 15 years the project has run. In addition, the artist Allsup-Edwards dabbles in many ventures, like the popular handdrawn photobooths that can be found at art events like this. An artist she had trained as a fellow photoboother shared her tent that day, turning people into doodles on a strip of “photo” paper. On the quest to promote local artists, Allsup-Edwards runs an online shop and a monthly subscription for Local Artist Sticker Machine, taking ongoing submissions from sticker artists for inclusion in machines.

Her feelings matched those expressed by many throughout the day: “I love how stickers are a really approachable way to collect,” Allsup-Edwards said. “That’s the goal, to promote artists and make art approachable.” l

Take a culinary journey to Asia, Afghanistan and more

A food tour of a variety of eateries showcasing foods of the world.

By Amanda Hemmert a.hemmert@mycityjournals.com

The perfect way to experience all the delicious cultural dishes that different ethnicities bring to nearby Midvale is to do a food tour. Here’s a self-guided tour that’s great for lunch or dinner.

Your first stop will start at 751 Fort Union Blvd. at Aria Palace. Aria Palace opened within the past year, taking over what was then known as Zeitoon Market and Cafe.

This restaurant initially offered just Persian food, but the new owner, Rahim, said “since Afghan and Iranian cultures share such deep roots, we decided to bring the best of both worlds together,” so they now offer a fusion of the two.

If you get the chance to sit in the traditional seating of Iran, called tak, it only adds to the experience. Their beef koobideh with salad, rice and tomatoes is the perfect introduction to the flavors of these areas.

Next stop could be Noodle and Dumpling, 7640 State St. Noodle and Dumpling just opened their location in Midvale, taking over Mr. Feng’s Real Chinese Food. There, you can learn more about traditional Chinese dumplings and noodles by reading all the art

and information on their beautifully decorated walls. They are most known for their xiao long bao, which are soup dumplings, and handpulled tomato egg noodles.

The last stop on the food tour is Tous les Jours, 25 Fort Union Blvd., for dessert. This cafe offers Korean-inspired European pastries. The Midvale location is the one of several Tous les Jours in Utah.

Taek Kee Kim, the owner of Tous les Jours, said that when the franchise opened, the previous owner believed “Midvale’s diverse and growing population, central location, and

openness to new culinary experiences have made it a great fit for the brand” and that he “envisioned the bakery as a place where the local community could gather.”

They offer innovation not just in pastries, but in beverages as well, with an award-winning barista on their drinks development team. To try out their beverages, an ube strawberry latte (caffeine free) highlights their unique approach to blending Western and Eastern flavors. Their milk cream bread is one of their signatures, as well as their yuzu pie.

One reason the owners of these establishments settled in Midvale is, as Rahim from Aria Palace put it, our “wonderfully diverse community here.”

Both Rahim and Kim expressed surprise at how quickly everyone embraced the food from regions far from the United States. Kim also talked about how sometimes new foods require education, and the educational art on the walls of Noodle and Dumpling attest that as much as running a restaurant is a business, it can also be an educational opportunity. l

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

Newsrooms

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

Story by Heather May | Great Salt Lake Collaborative

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

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

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

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

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

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

in Utah

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.

ON THE MOVE

SSLC.GOV

SSL ‘ON THE MOVE’

HIGHLIGHTS

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Celebrate South Salt Lake P.3 Utility Rate Adjustments P.4

Cherie Wood, Mayor 801-464-6757 mayor@sslc.gov

City Offices

Monday - Friday • 8 am to 5 pm

801-483-6000

220 E Morris Ave, SSL, UT 84115

Public Meetings

For more info: www.sslc.gov TRUTH IN TAXATION

Tuesday, Aug. 11, 7 pm CITY COUNCIL

Wednesdays, Aug. 12 & 26, 7 pm PLANNING COMMISSION

Thursdays, Aug. 6 & 20, 7 pm

CIVILIAN REVIEW BOARD

Monday, Aug. 3, 6:30 pm COMMUNITY CONNECT

Wednesday, Aug. 19, 9 am

AUGUST

The Spirit of South Salt Lake--Celebrating Our Community

As we celebrate the 250th anniversary of our nation’s founding, we have an opportunity to reflect on the values that continue to shape our country and community’s future. And at the last City Council meeting, I presented a Proclamation to share just this message.

The story of America has always been one of people. From its earliest days, our nation has been shaped by individuals and families who came from different backgrounds, cultures, and experiences in search of opportunity. Each generation has contributed something new to the American story, creating the diverse and vibrant country we know today. While our history has not always been perfect, it’s been defined by a continuing effort to build a nation where freedom, opportunity, and the promise of a better future are available to more people with each passing generation.

That same spirit is alive here in South Salt Lake.

Our city is one of the most diverse communities in Utah, and that diversity is one of our greatest strengths. Residents from dozens of countries and cultures have chosen to call South Salt Lake home, bringing with them unique traditions, perspectives, talents, and entrepreneurial spirit. Together, they have helped create a community that is welcoming, resilient, and full of opportunity.

neighbors, or creating opportunities for every resident to succeed, we continue working to build a city where everyone feels they belong. Our differences don’t divide us; they strengthen us and make our community more vibrant, innovative, and resilient.

As we look ahead, I believe South Salt Lake is well positioned for an even brighter future. We will continue fostering a community where people from every background feel welcomed, respected, and empowered to contribute. We will continue investing in safe neighborhoods, strong infrastructure, economic opportunity, and programs that help residents thrive.

The ideals that inspired our nation’s founding continue to inspire each generation to build a more perfect union. Here in South Salt Lake, we have the privilege of advancing those ideals in practical ways every day—by serving one another, strengthening our neighborhoods, and creating opportunities for everyone who calls our city home.

Thank you for being part of this remarkable community. Together, we’re building a South Salt Lake that honors our history while embracing the future with optimism, compassion, and a shared commitment to one another.

South Salt Lake has too much news for one newsletter. Sign up for monthly e-newsletters to get the full scoop on the topics that you care about most. Visit sslc.gov or scan the QR code.

This year’s Fourth of July celebration was a wonderful reminder of what makes our community so special. Families, neighbors, and friends gathered to celebrate our nation’s birthday, enjoy time together, and strengthen the connections that make our community strong.

One of the things I am most proud of is that we don’t simply celebrate our diversity on special occasions— we celebrate it every day. Whether it’s supporting local businesses, enjoying cultural festivals, welcoming new

Unlike lawns which can go dormant and bounce back, trees need regular water to survive. To name but a few of their benefits, trees help reduce the amount of water you need for other nearby landscapes, provide habitat for birds and insects, and combat urban heat islands by providing shade.

New trees (1-4 years) should be watered 2-3 times per week during the hot summer months, while older, established trees only need water twice per month. Applying a layer of mulch around the base of the tree will help the soil to retain moisture and prevent evaporation. Find more information on the Urban Forestry page at sslc.gov.

South Salt Lake partners with Slow the Flow to create water conservation tips and resources available to our community. Go to SlowTheFlow.org to fi nd resources, rebates, and tips for saving water in your yard, garden, and inside the home. Learn how your conservation makes a difference!

CITY COUNCIL

Beautiful Yard Award Winner

Congratulations to the first winner of the 2026 Beautiful Yard Award! This yard was recognized for its beautiful, water-wise landscape, and the homeowners’ dedication to saving water and uplifting the neighborhood! You can nominate a neighbor, or yourself, for the Beautiful Yard Award or Phenomenal Parkstrip Award at sslc.gov!

City News

Utility Rate Adjustments

The city started a new fiscal year, which includes the following changes to your utility bill and fees.

• Garbage Rates: Residential utility customers who receive garbage collection service through the city will see a monthly increase of $0.47.

• Sewer Rates: Customers who receive wastewater service through the city will see a rate increase of $2.00 per unit per month. Annual sewer rate recalculations also took effect on July 1 based on winter water usage amounts.

• Transportation Utility Fee: Residents will now see a new Transportation Utility Fee on monthly bills in the amount of $1.71.

Join the South Salt Lake Walking Group

Starting this Fall, South Salt Lake’s 55+ Community Liaison, Diane Kendresi, will be hosting a regular walking group for 55+ residents to get out of the house, connect with their peers, and see some of the beautiful walking trails that South Salt Lake has to offer.

Details are still being finalized. If you are interested and would like to learn more, please contact Diane at dkendresi@ sslc.gov, or call her at 285-414-4649. To learn more about programs and resources for our 55+ residents, visit sslc.gov/558/ Aging-Services.

South Salt Lake Cool Zones

Salt Lake County Cool Zones are public locations that anyone can access to escape the summer heat.

South Salt Lake is home to three Cool Zones at the South Salt Lake Community Center, Granite Library, and Pamela Atkinson Men’s Resource Center.

To lear n more, visit saltlakecounty.gov, or scan the QR code.

South Salt Lake firefighters save lives, big and small. Read about the heroic rescue of two cats by SSL firefighters on the Community Stories blog at sslc.gov. sslc.gov

South Salt Lake firefighters save lives, big and small. Read about the heroic rescue of two cats by SSL firefighters on the Community Stories blog at sslc.gov.

sslc.gov

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

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

By Shaun Delliskave s.delliskave@mycityjournals.com

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

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

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

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

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

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

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

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

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

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

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

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

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

The next morning starts at 4 a.m., when she begins cooking the tamales. While they steam, she prepares what she describes as her special “magical” green sauce before packing everything and heading out to serve customers.

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

The effort appears to be paying off.

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

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

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

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

“Personally, my favorite tamales are the chicken tamales with green sauce,” she said, “and it seems that many of my customers agree.”

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

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

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

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

And if you happen to see a line forming

beside a crimson van on a Sunday morning, don’t worry—you haven’t stumbled upon a secret society.

You’ve just found the tamales.

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

Cottonwood girls basketball sends more players college-bound; girls soccer names new coach

For the third straight year, the Lady Colts on-court success translates to its student-athletes progressing to the next level.

By Brian Shaw b.shaw@mycityjournals.com

Fora program that was supposed to be rebuilding, Cottonwood High girls basketball did something this past year that many thought it couldn’t.

So much so that her contemporaries named coach Teresa Soracco the 4A Region 10 Coach Of The Year after the Lady Colts went 11-3 in league play and finished second, had a 17-8 record overall and earned a firstround bye at the state tournament.

That’s a lot for a team to accomplish while it’s mourning the loss of someone like former Athletic Director Greg Southwick, a gentleman and mentor the team adored, according to coach Soracco. And yet, despite such a personal loss, Lady Colts senior Carley Caton was named Region 10’s Co-MVP for her efforts on the court while fellow senior Savannah Staheli was named to the All-Region Second Team.

Caton was also named to the Deseret News All-State Third Team after having

averaged a team-high 15 points, nine rebounds and two blocks per game for Cottonwood this past year, and she has committed to Salt Lake Community College to study and continue playing basketball.

In addition, Staheli will play basketball and softball at the next level for Skagit Valley College in Washington after having committed to the school in the spring. She averaged eight points, four rebounds and two assists

for the Lady Colts in 2025-26 in her first season at Cottonwood.

For a program expected to be in rebuild mode, that wasn’t a bad way at all to not only honor the memory of Southwick but compete to win after his passing, no matter what the odds might be.

This marks the third straight year that the Cottonwood girls basketball program under Soracco has sent student-athletes to

colleges around the United States. Cottonwood names a new girls soccer coach

After having coached Cottonwood’s girls for several years, Bryce Harvest stepped down this past offseason. Having compiled a 6-41 in charge of the Colts and leading them to a state tournament berth, Bryce heads to Taylorsville High to work alongside his brother, BryLee.

In Harvest’s place will step Kiera McMorrow, who is currently the Girls Assistant Director of Coaching at Impact United Soccer Club in Salt Lake City.

Coach McMorrow comes with 16 years of experience as a club soccer coach, and holds a USSF “C” coaching license.

That knowledge will all come in handy for a Cottonwood team that went 1-16 last season under Harvest, one that plays in a rugged 4A Region 10 littered with schools such as Murray, the two Salt Lake City Catholic private schools, and East, Park City and Highland, among others.

In girls soccer, the sport kicks off earlier than any other fall high school athletic pursuit, as the Colts will play their first game on Aug. 8 at home against Cedar City. Region 10 action will start soon after that, with games going through September and October. l

This

Cottonwood High to launch girls’ flag football team

By Brian Shaw b.shaw@mycityjournals.com

OnMay 20, a dozen girls at Cottonwood High School made history. They walked into Room 209 at 6 p.m., and walked out of there an hour later knowing that they were about to play on the school’s first flag football team.

For girls that only had sports such as soccer, volleyball and tennis to play, flag football provides another option in the fall.

“Hoping to get girls’ flag going at Cottonwood!” said Athletic Director James MacIntyre, who hired girls sophomore basketball coach Erin Miller back in the spring to take the reins of Cottonwood’s first-ever team in girls flag football.

It’s a sport that is catching on in popularity—and how.

The Utah High School Girls Flag Football Association began a few years ago with financial backing from the NFL’s Las Vegas Raiders and fielded just a handful of teams that included Park City and Bingham, among other schools.

Now, the league that is still receiving support from the Raiders is expected to field as many as 20 Utah high school teams, and some schools that have seen flag football surge in interest will be fielding more than one team this fall.

Teams will begin official practices the week of Aug. 3, and player registration will close on Aug. 31, according to information obtained from the flag football assocation.

The cost to participate is $200 per player before July 25 and $250 after that date. Included with the registration are a full uniform and flags that each player gets to keep.

Cottonwood’s team is scheduled to play 7-on-7 flag football against other area schools in a six-game regular season and playoff format that begins the week of Sept. 14 and ends the week of Oct. 26. It is likely that the Lady Colts will be placed in a geographic division similar to that which the school is playing in Class 4A—though nothing has been officially announced by the association and is also contingent on the number of student-athletes that register for Cottonwood’s team, according to MacIntyre.

With schools ranging from Bountiful, Layton, Farmington and Woods Cross in the northern part of Utah along with Park City, Wasatch and Salt Lake Valley schools such as Olympus, Juan Diego Catholic and Granger and South Valley schools like

Bingham, Riverton and Westlake, there are now plenty of teams within a 45-minute drive of Cottonwood. Farther south, schools such as Lone Peak, Maple Mountain, Skyridge, Timpview, Orem and Carbon provide more proof that the sport of flag football is here to stay.

Girls flag football was a sport that late Cottonwood former Athletic Director Greg Southwick said was under future consideration when City Journals interviewed him in the spring of 2025.

To see interest in the sport increase since Southwick’s passing is a testament to the work that MacIntyre has been putting in to ensure Cottonwood’s girls have more than a few fall-season athletic options at their disposal and fulfills one of Southwick’s objectives. Another? That which MacIntyre said is on the horizon and sorely needed: sponsorships.

“We will be introducing sponsorship packages for local businesses in an effort to support the rising cost of athletics and re-awaken the roots into our community,” MacIntyre said.

His target date to introduce that initiative is July 27, the day after Cottonwood boys’ football concludes its indoctrination period for incoming freshmen.

When the transfer portal is a viable option for any student-athlete—provided they’re approved and sit out for a minimum of the first three games in a given season at the school to which they’ve transferred—having a flag football team and implementing sponsorships is inarguably a huge help at a school such as Cottonwood’s, where its students have been known to participate in sports at other area schools.

That was another of Southwick’s objectives during his time at Cottonwood; he often impressed upon the students that there were plenty of extracurricular options to prevent further student movement away from the school. l

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

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

By Elisa Eames elisa@mycityjournals.com

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

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

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

A new beginning

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

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

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

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

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

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

The roller coaster begins

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

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

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

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

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

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

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

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

More than just a restaurant

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

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

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

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

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

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

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

Another war

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

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

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

Embracing a new community

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

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

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

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

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

An unexpected opportunity

In 2022, a location on Herriman’s

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

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

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

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

A joyful curveball

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

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

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

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

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

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

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

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

When minutes count, count on our emergency care.

Get to know us before you need us.

When you need emergency care fast, the closest emergency room is a smart thing to know. You never know the level of care you’ll need when an emergency happens and choosing the right ER can make all the difference. And a hospital ER comes with the confidence of additional services right on-site.

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

CommonSpirit Health Mountain Region does not discriminate against any person on the basis of race, color, national origin, disability, age, sex, religion, creed, ancestry, sexual orientation, and marital status in admission, treatment, or participation in its programs, services and activities, or in employment. For further information about this policy contact CommonSpirit Health Mountain Region Office of the General Counsel at 1-303-643-1000 (TTY: 711). Copyright © CommonSpirit Health Mountain Region, 2026. ATENCIÓN: Si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al 1-303-643-1000 (TTY: 711). CHÚ Ý: Nếu bạn nói

ngôn ngữ miễn phí dành cho bạn. Gọi số 1-303-643-1000 (TTY: 711).

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

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

Asconcerns about food waste and food insecurity continue to grow nationwide, the 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

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 bread-and-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.”

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.

Cottonwood football gets the season underway with a new head coach

Under new head coach Mike Ward, the Colts open the season Aug. 14 at North Sanpete, Aug. 21 at Duchesne.

By Brian Shaw b.shaw@mycityjournals.com

Forthe third time in four years, the Cottonwood High football program begins a season under a new head coach.

For Mike Ward, this is his first year as a head coach of a high school football team—and yet he comes with high recommendations from both Peter Smolin, his former boss at Granger High School, as well as from other notables.

“I’m excited to watch each build up those programs and make them their own,” said Cottonwood athletic director James MacIntyre, who hired Ward this past spring. “Really excited about the fall. Feels like a foundational opportunity for a lot of our teams.”

Ward guided Granger’s high-powered attack to a 5A state playoff berth last year as its offensive coordinator and saw several kids he coached go on to college programs including his quarterback—who’s now playing at Fort Lewis College in Colorado.

At Cottonwood, Ward will be inheriting a program in Class 4A Region 10 that didn’t win a single game over the past two years under its previous head coach, but told City Journals that his primary focus is to first improve the overall perception of the football program.

“Our biggest goal this season is to change the culture of Cottonwood football,” Ward said. “We want to bring excitement and pride back

to a program that has a strong tradition, while creating an environment where our players are committed to working hard, holding each other accountable, and representing the school the right way.”

The Colts got underway officially on July 6, when all incoming freshmen were required to report to the high school to begin training for the upcoming season.

The frosh kids and returning players and transfers that choose to participate in this head start to the season began bright and early at 7:15 a.m. July 6, and then went right into the weight room and film study by 7:45.

They learned for an hour inside the classrooms and weight room before heading out to the stadium at 9 a.m. for practice that will end two hours later.

It was a routine all of Cottonwood’s football-playing freshmen followed until July 23; two-a-days are no longer allowed in Utah high school football to acclimate student-athletes.

As of July 27, the entire team reports at 2:30 p.m., and begin practices from 3 to 6 p.m. as directed by Cottonwood’s new coaching staff headed by coach Ward.

From there, the Colts will literally charge into the start of the season, practicing for roughly two-and-a-half weeks before their season opener Aug. 14 at North Sanpete. Cottonwood will continue its preseason with a game at Duchesne Aug. 21, giving the Colts two long road trips to form lasting bonds before they play their home opener against crosstown rival Hillcrest Aug. 28.

August gives the Colts three opportunities to come together and form a team in preseason before the real work begins in region play.

In September, Cottonwood will play four games, starting with a short bus ride to Highland Sept. 4 in its region opener. The Colts do get both of their rivalry games at home this season, and the game against Murray Sept. 11 will mark Cottonwood’s chance to get some get back from last year.

Cottonwood will be back on the road to play Juan Diego Catholic on Sept. 17 and wrap up the month with a home game against Skyline, Sept. 25.

To close out the season, the Colts will travel to Jordan Oct. 2 in a Region 10 showdown that might have playoff implications, and host Dixie Oct. 9 in a nonleague contest before hosting East Oct. 14 in a quick turnaround game and Cottonwood’s final region battle of the season.

For the Cottonwood High community, any modicum of success will signal that these Colts are on the right path and will give the area the kind of boost that will help refill the seats at a football stadium that used to be full for every home game.

In Ward’s estimation, the aim is not necessarily to win right now—it’s to have Cottonwood’s student-athletes turn up their intensity and focus on group fundamentals.

“On the field, our expectation is to compete every Friday night,” Ward said. “We’re not focused on making promises about wins and losses. We want to build a team that plays with effort, discipline and toughness from the opening kickoff to the final whistle. If we establish that foundation, the wins will come as we continue to build this program.” 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.