Food: Interviews & Features
Eaux of Olde: Waterpocket’s Eau de Mélisse
Waterpocket to create modern-craft iterations of rare spirits, most recently with the Eau de Mélisse. Waterpocket Co-Owner Alan Scott traces the steps of undergoing such a revival process for a historically based spirit with the Eau de Mélisse. … read more
A Priest, a Minister and a Rabbi Walk Into a...
In the fall of next year, Congregation Spirits will open their doors, and the Euclid, Rose Park, Fairpark and other local neighborhoods will be welcome to come together to take part of the service. Neves says, “It is a beverage-production campus … We are building an urban winery and brewery with extra equipment on it.” … read more
Water, Bricks, and Booze – A look at SLC’s Dented...
The history of Dented Brick Distillery reads more like a Western novel rather than the founding of one of Utah’s fastest-growing purveyors of fine spirits. A series of events set in motion over a century ago during the Mormon-pioneer era culminates on a “piece of land that was destined for whiskey.” … read more
A Spirited Brew: Moab Distillery
Moab Distillery is in a growing phase, with new offerings on the horizon—and you can find them and Moab Brewery at SLUG Mag’s Brewstillery Nov. 17 at the Union Event Center. … read more
The Future is Hydroponic: Debbie Strong of Strong Vertical Gardens
It’s an impressively efficient system that Debbie Strong, manager and visionary behind Strong Vertical Gardens, came up with, through much experimentation and trial and error in the five years she has grown her business. … read more
We’re Going to Need a Bigger Goat: The East African...
The ranch near the SLC airport is raising and breeding ground for the goats of The East African Refugee Goat Project of Utah, an organization brought together by East African refugees and our very own community members, with the purpose of providing affordable halal meat to East African communities. … read more
Four Courses of Dessert in SLC: Fillings and Emulsions
“Fillings and Emulsions is a destination patisserie—most people already have an idea when they come for the first time. Macarons for sure, the Cuban meat pies and our breakfast and savory pastries are actually some of the items that are taking over our sales.” … read more
Reinvesting in the Land: Heber Valley Artisan Cheese
Visitors are welcome at Heber Valley Artisan Cheese, and the farm is available for events, which can include family reunions and retreats, as well as the Swiss Days Festival around Labor Day. They don’t stop there—the creamery holds cheese-tasting events at the farm on the second Friday of every month! … read more
Four Courses of Dessert in SLC: City Cakes
“Cake-decorating is an art, and I love to be creative. City Cakes has very talented decorators that can create exactly what the customer is asking for out of buttercream.” … read more
Four Courses of Dessert in SLC: Doki Doki
At Doki Doki, we commit ourselves to make teas without any powder or artificial flavorings. We only use real loose-leaf teas, either imported or sold by our suppliers in the States. We brew our teas fresh at the store and use all real cream if customers want to order milk teas. … read more