Issues: Issue 369 – September 2019
![SLUG Style: Saige Wheaton](https://www.slugmag.com/wp/wp-content/uploads/2019/09/SLUG_Clancycoop_Saige_1.jpg)
SLUG Style: Saige Wheaton
Saige Wheaton is an employee at The Rose Establishment, a local coffee shop and bakery. She is also a thrifter and embroider. … read more
![Content Shifter: 9 Best Series of Summer 2019](https://www.slugmag.com/wp/wp-content/uploads/2019/09/On-Becoming-a-God-in-Central-Florida.jpg)
Content Shifter: 9 Best Series of Summer 2019
Here are nine killer series you missed this summer. Since they’re new and mostly only available on pay platforms, you might want to pick up a part-time gig. … read more
![Where the Hearth is: Hell’s Backbone Grill & Farm](https://www.slugmag.com/wp/wp-content/uploads/2019/08/slug-4.jpg)
Where the Hearth is: Hell’s Backbone Grill & Farm
Now in its 20th year, Hell’s Backbone Grill embraces the rural setting and its surrounding wilderness, and tries to get us all to slow down a little. … read more
![SLC Eatery: Food 2.0](https://www.slugmag.com/wp/wp-content/uploads/2019/08/369-Ed-Steak-Talyn-Sherer.jpg)
SLC Eatery: Food 2.0
SLC holds a myriad of core restaurants that hit a wide range of taste, ambiance and skill. Among them is SLC Eatery and their modern American cuisine. … read more
![Harmons Hands-on Cooking Experience: The Harmons Cooking Class Program](https://www.slugmag.com/wp/wp-content/uploads/2019/09/368-Header-Harmons-Cooking-School.jpg)
Harmons Hands-on Cooking Experience: The Harmons Cooking Class Program
Seven of Harmons’ many locations partner in a particularly pointed offering to the Utah foodie scene: the Harmons’ Cooking Class Program. … read more
![Localized: Durian Durian](https://www.slugmag.com/wp/wp-content/uploads/2019/08/369-Ed-Durian-Durian-John-Barkiple.jpg)
Localized: Durian Durian
Durian Durian’s trajectory has been only upward. As the dance element has strengthened in cohesion, so has the music become more succinct and focused. … read more
![You Can Think Globally and Eat Locally: Zaater & Zayton and Catering via Spice Kitchen Incubator](https://www.slugmag.com/wp/wp-content/uploads/2019/09/Email-RT1-DSC_8532-e1567542504761.jpg)
You Can Think Globally and Eat Locally: Zaater & Zayton...
Zaater & Zayton adapts their catering to match customers’ tastes, and cite customer favorites as their grilled meats and staples like falafel. … read more
![Here are Three Ways to Get Your Jiggle On: Jell-O-Based Desserts in Salt Lake](https://www.slugmag.com/wp/wp-content/uploads/2019/09/368-Header-Jell-O-Recipe.jpg)
Here are Three Ways to Get Your Jiggle On: Jell-O-Based...
With these three vignettes, you can find out who’s carrying the torch of Jell-O traditions and who’s experimenting in the field. … read more
![Philotimo for Local Food: Richard Cardenas of Nicholas and Company](https://www.slugmag.com/wp/wp-content/uploads/2019/08/DSC_2112.jpg)
Philotimo for Local Food: Richard Cardenas of Nicholas and Company
Restaurant distrubtor Nicholas and Company’s mission is encapsulated in one Greek word: philotimo, which translates to “the love of honor.” … read more
![Farming Foodies: Frog Bench Farms](https://www.slugmag.com/wp/wp-content/uploads/2019/08/369-Ed-Frog-Bench-Farms-Stacy-Semborski-Joe-Paula-Sargetakis-Tyson-Call-@clancycoop.jpg)
Farming Foodies: Frog Bench Farms
Started in 2012 by Joe and Paula Sargetakis, Frog Bench Farms produces veggies that are supplied to restaurants within a five-mile radius. … read more