Community
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
Making Meaning in What You’re Eating: Eat Local Week
Alison Einerson was an early cultivator of Utah’s strongly sprouting Eat Local program, with a mission to make local food a sustained extension of the larger cultural and personal narrative. … 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
Utah Wine Review: Dionysian Cellars
I’ve seen and tasted a few of the local Utah wines at the liquor store, so when I heard that the wine reputation of Dionysian Cellars was one that earned some respect, I happily agreed to sip. … 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
Sharlie’s Treats: CLC Craft Food
For the emerging apprentice chef, the time right out of culinary school becomes one in which to immerse yourself into the world of restaurants, finding your passions and absorbing all of the knowledge that the chefs working above you in the kitchen will bestow. … read more
Holy Thai Basil! Bangkok Terrace
In Thailand, food is a reason for celebration, and Bangkok Terrace of Salt Lake City has created a menu and space to complement old-world tradition from the Southeast Asian country. … read more