Devour December 2016

vol. 2 no. 10 • DECEMBER 2016 • GIVE

It’s time to Kids Cafe p. 14 Serving Time p. 44 Global Libations p. 56

Feeding the Needy

p. 28

Devour Utah • December 2016 1

2 Devour Utah • December 2016

Devour Utah • December 2016 3

10 14 26 28 34 36 44 50 56 66

Fine Foodie Gifts Artisan holiday treats

BY AMANDA ROCK

Kids Cafe

Feeding hungry children, one breakfast at a time

BY DARBY DOYLE

Wooden Wonders

Kevin Hicks’ Big Ash Bowls

BY HEATHER L. KING

Feeding the Homeless

Eagle Ranch Ministry’s chuck wagon

BY BRIAN FRYER

The Deconstruct Cucina’s fried chicken lollipops

BY TED SCHEFFLER

Community Spirit

Local businesses give back

BY MOLLIE MCCONAHAY-SNIDER

Serving Time

Teaching inmates food industry skills

BY ALEX SPRINGER

Yarkbarkin

Tail wagging hot sauce

BY AMANDA ROCK

Global Good Cheers A world of lively libations

BY MAYA SILVER

Back Page

Wise words of generosity

BY MICHAEL FELDMAN

4 Devour Utah • December 2016

Contents

Devour Utah • December 2016 5

CONTRIBUTORS STAFF

Publisher JOHN SALTAS Editorial Editor Copy Editor Proofreader Contributors

TED SCHEFFLER SARAH ARNOFF LANCE GUDMUNDSEN DARBY DOYLE, MICHAEL FELDMAN, BRIAN FRYER, HEATHER L. KING, MOLLIE MCCONAHAY-SNIDER, AMANDA ROCK, MAYA SILVER, ALEX SPRINGER

Alex Springer is a freelance food and entertainment writer who has contributed to several publications along the Wasatch Front.

He’s an avid fan of all things beautiful and tasty-especially when he doesn’t have to drive that far to get them.

Photographers NIKI CHAN, CLIFTON FULLER, OLIVIA GOCHNOUR, CAROLINE HARGRAVES, TY MANNION, JOSH SCHEUERMAN, JOHN TAYLOR, STEVEN VARGO

Production Art Director DEREK CARLISLE Graphic Artists SUMMER MONTGOMERY, JOSH SCHEUERMAN, CAIT LEE

Business/Office Accounting Manager Associate Business Manager Office Administrator Technical Director Business Dept. Administrator

CODY WINGET PAULA SALTAS CELESTE NELSON BRYAN MANNOS ALISSA DIMICK

Born and raised in Indianapolis, Ind., Mollie McConahay-Snider relocated to the Pacific Northwest following college. After a decade of working in the Oregon wine industry, Mollie earned her Le Cordon Bleu culinary arts degree from Portland’s Western Culinary Institute. A former chef at Salt Lake Culinary Center, Mollie is now a freelance food and beverage writer, performs cooking demonstrations around Salt Lake City and is currently completing her first book.

Marketing Marketing Manager JACKIE BRIGGS

Circulation Circulation Manager LARRY CARTER

Sales Magazine Advertising Director Newsprint Advertising Director Digital Operations Manager Senior Account Executives Retail Account Executives

JENNIFER VAN GREVENHOF PETE SALTAS ANNA PAPADAKIS DOUG KRUITHOF, KATHY MUELLER JEREMIAH SMITH, SIERRA SESSIONS, LISA DORELLI, TYESON ROGERS

Niki Chan Wylie, a freelance editorial photographer, finds inspiration from listening to old soul and jazz records, growing food in the garden and visiting new lands both near and far.

Cover Photo: Pumkin Soup by Anastasiia Vorontsova Distribution is complimentary throughout the Wasatch Front. Additional copies of Devour are available for $4.95 at the Devour offices located at 248 S. Main, Salt Lake City, UT 84101 • 801-575-7003 • DevourUtah.com Email editor at Ted@DevourUtah.com Advertising contact: Sales@DevourUtah.com

Copperfield Publishing Copyright 2016. All rights reserved

6 Devour Utah • December 2016

Brian Fryer is a native Utahn and has a degree in communication from Utah State University. He writes for a number of publications, has been an editor for McGraw-Hill Construction publications and Intermountain Healthcare and city editor for the Park Record newspaper in Park City. He’s a food enthusiast, enjoys cooking and lives with his family in West Jordan.

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ith the 2016 winter holiday season upon us, it’s natural to be thinking of giving. And so, the theme for this December issue of Devour Utah is (it’s time to) give. Our initial idea—maybe all too predictable—was to do a magazine with a lot of gift-giving recommendations for the holidays. And there is some of that in this Devour. However, it occurred to me that something more meaningful than merely commercial buying and giving was in order.

There are far too many in our community, Utah and the United States overall that suffer from food insecurity. So many of our fellow citizens—including children—don’t know where their next meal might come from. And so, in this Devour devoted to the art of giving, we highlight some of the businesses and organizations that are on the front lines of providing meals, shelter and hope to the homeless and the hungry.

Darby Doyle’s article about the Utah Food Bank’s Kids Cafe program, with partnerships in all 29 of Utah’s counties, nearly brought me to tears. Kids Cafe feeds school-aged children meals that they might not otherwise receive. It’s that simple. It’s that important. Similarly, Eagle Ranch Ministry’s chuck wagon feeds the homeless and needy hot, nourishing breakfasts every Sunday under a viaduct in downtown Salt Lake City. Brian Fryer has their moving story. And for women convicted of criminal offenses doing time at the Utah Department of Corrections, a chance to learn the skills necessary to work in a professional kitchen is the M.O. of Draper’s Serving Time Cafe, as Alex Springer reports.

As always, there’s also plenty of great food and drink in Devour—from a celebration of global libations and The Deconstruct featuring rising chef Joey Ferran of Cucina, to Yardbarkin Hot Sauce, which helps support animalsaving nonprofits.

Enjoy the holidays, however and whatever you decide to give. ❖ —Ted Scheffler Editor

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Foodie Gifts Fine

Delectable artisan foodstuffs make for delightful holiday giving.

BY AMANDA ROCK

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BRITTANY ROSE BOWEN

ur advice: Skip the crowded malls and chaotic big-box stores this holiday season and give people what they truly desire: gifts of delicious, handcrafted food. Whether you’re looking for thoughtful gifts for good neighbors, favorite co-workers or that hard-toshop-for friend or family member, these locally made, artisan food gifts will demonstrate your good taste and generosity.

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Using her grandmother’s recipe, Michelle Wolfe makes fancy caramels in sophisticated flavors like lavender honey, rose cardamom and elegant Princess Grey, which is infused with herbs and black tea. Familiar favorites like naturally sugared and salted caramel are also available. Made from scratch using natural ingredients, these caramels are carefully crafted in small batches and wrapped by hand. The depth of flavor and silky, melt-in-your-mouth quality is superb—and that goes for the vegan caramels as well. Ten caramels come in a package for $9. Order online at Sugared-Caramel-Candy.

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For those with taste buds afflicted with wanderlust and curiosity, Solstice Chocolate will surely satisfy. Helping to put Utah on the map for bean-to-bar chocolate, Scott Querry and Deann Wallin use only the finest organic cacao from around the world to make their exquisite chocolate bars. With six bars to choose from, Solstice Chocolate is an ideal gift for hard-to-please chocolate lovers on your holiday gift list. Pick up this awardwinning chocolate at Harmons grocery stores, Whole Foods and Caputo’s, as well as via their online shop, SolsticeChocolate.com.

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Pick it up at most grocery stores including Whole Foods and Harmons or order online at ChiliBeak.MyShopify.com. ❖

TAYLOR SORENSEN

Aimee Baldwin Toner has brought her unique perspective on home cooking to Utah through handblended spices inspired by regional flavors. Her blends range from Snakepit Shawarma with flavors of the Middle East, to her Gunsight Game Rub made with pure Vermont maple sugar and juniper berries. For a taste of the holiday season, pick up a bag of Germania Gluhwein.

It’s as pretty as it is flavorful, with cinnamon sticks, star anise, allspice, clove, cardamom pods and orange peel. Gift these mulling spices alongside a bottle of wine or cider for a timely and memorable holiday treat. Visit her website AimeesHomeCookin.com to order or purchase at Dented Brick Distillery, Sugar House Distillery, Mountain West Cider, Booztique or Pirate O’s.

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Hunger Taking

To Heart

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Utah Food Bank’s Kids Cafe and partners battle childhood hunger statewide.

ike many of the Utah Food Bank’s childhood hunger programs, Kids Cafe is designed to fill an immediate and heartbreaking need: feeding children whose last meal of the day might be their school lunch.

UFB Chief Development Officer Ginette Bott says, “There’s not a city or county that doesn’t have an issue” with food insecurity. “It’s an across-the-board significant need in rural areas and cities.”

And for the approximately 423,000 Utahns who are at risk of missing a meal today, 1 in 5 are children. That’s 15 percent of our population. It’s a serious and on-going need that UFB strives to meet through a wide range of programs, locations and distribution methods.

14 Devour Utah • December 2016

BY DARBY DOYLE PHOTOS COURTESY UTAH FOOD BANK

NIKI CHAN

UFB Chief Development Officer Ginette Bott

Founded more than a century ago, Utah Food Bank is one of Utah’s oldest charitable organizations. Through partnerships with more than 140 agencies—including regional food banks, emergency food pantries and on-site programs like soup kitchens—UFB programs and allies feed hungry Utahns of every age in all 29 counties and myriad circumstances in attempt to accomplish their mission of “Fighting Hunger Statewide.” Utah Food Bank is one of only a handful of national emergency food-relief organizations that provide a product for free, with no overhead or distribution fees charged to any of their partner agencies. “Helping families in crisis is our main focus,” Bott says when speaking of childhood food insecurity. “When nonnegotiables like rent and utilities come first, food goes lower on the list,” especially impacting Utah’s hard-working poor families who struggle with poverty.

Marti Woolford, nutrition initiatives director for Utahns Against Hunger, asserts that support for both the poorest of the poor and for working families just barely getting by is ongoing and crucial. “There’s a real need to de-stigmatize poverty,” which even the most well-meaning citizens associate with everything from homelessness to federal assistance programs, like free and reduced-price school lunch. “For a long time the attitude was, ‘If you’re working, you shouldn’t be poor,’” she says, but that’s no longer the case for thousands of Utahns.

Federal school lunch programs help to address part of the issue of childhood hunger for the 37 percent of Utah’s school-aged kids who qualify for free or reduced-price meals. But what about breakfast, the most important meal of the day (say our collectively nagging mothers)? Unfortunately, many Utah kids are still missing out, with our state ranking dead last in the nation for school breakfast program participation. Woolford says that the problem not only missing breakfast altogether: “Many kids may be eating breakfast at dawn, long before

Devour Utah • December 2016 15

Marti Woolford, nutrition initiatives director for Utahns Against Hunger Showing kids that they are not alone

16 Devour Utah • December 2016

school starts. But is it nutritious, filling and sustaining? This isn’t just an issue for poor families.”

To remove some of the stigma from eating in the cafeteria before school and simultaneously encouraging all students to start their day with nutritious food at regular intervals, about 70 schools statewide have integrated classroom breakfast programs. Eating breakfast in homeroom after the first bell rings appears to be a win-win for teachers and students alike, crumbs and all.

Advocate for Utah’s homeless families Ashley Hoopes agrees that solid nutrition is crucial to supporting kids and teachers in classrooms across the state. Both Hoopes and UAH’s Woolford point to studies that reiterate how many educational challenges are directly related to hunger. “So many kids are listless, tired or act out,” Hoopes says. But with further examination, teachers recognize that hunger is often at the root of their students’ concentration and behavior problems.

Outside the classroom, Hoopes notes that access to emergency food supplies and other support programs beyond school-based services can be complicated. “The issue is not that people are lazy. They’re actually very far from it,” with parents often working multiple minimum-wage jobs to support their families. Transportation, among many other barriers, can be severely limiting, she says. “The problem is that if you’re on foot with little ones or pushing a stroller, getting basic needs taken care of is often prohibitive,” including a run to the grocery store for those using food stamps, WIC (Women, Infants and Children Food and Nutrition Service) coupons and other supplemental programs.

Utah Food Bank partners recognize these and other roadblocks to food access, and have expanded over the years to bring good nutrition as close as possible to the

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UFB Communications Specialist Heidi Cannella

people who need it. “We really looked at broadening outreach to address hunger all over the state,” UFB’s Bott says.

For example, “We were made aware of the need for meals at libraries when a concerned librarian called us to report that libraries were seeing large numbers of children going there after school and staying until closing time, which is typically around 9 p.m.” UFB Communications Specialist Heidi Cannella says, “It turns out that many parents in situations where they may not be able to afford after-school care consider the library a safe haven, as many parents are working several jobs to make ends meet.”

To address this issue, the UFB Kids Cafe program currently serves afternoon meals at 10 libraries in the Salt Lake Valley, with distribution at both city and county library locations.

These libraries are part of overall critical growth in the program. Last year, 42 after-school sites provided almost 283,000 Kids Cafe meals during the school year. Starting in 2016, the program expanded to 56 sites, preparing and distributing up to 1,800 nutritious evening meals daily for atrisk kids.

The Kids Cafe program has made huge strides in supplying missed meals for a growing number of Utah children, but still addresses only one portion of the overall needs of Utah’s hungry families. “This program helps a lot of kids weekdays and during the school year,” Bott says, but does not ameliorate the larger issue of family food insecurity, especially over summer break. In response, the Summer Feeding Program has been growing each year, branching out most recently to sites in Utah County, where UFB staff note “there is a surprising number of children facing food insecurity. When school is out, so are school meals, so this is often a critical time of need for many Utah children.” During the 2015 summer break, UFB served more than 32,000 meals to Utah kids at 14 sites. The 18 Devour Utah • December 2016

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program more than doubled last summer, providing almost 84,000 meals over the same eight-week period. That means at least 10,500 lunches are needed every week in the state to address summer hunger issues. “When you look at the growth of this program, it’s apparent that the need is not going away any time soon,” Cannella says.

Bott notes that communities like Payson and Santaquin have significant child-hunger needs due to the concentration of migrant worker families during the summer months.

Additionally, families in need of emergency food assistance have a wide range of food preparation backgrounds and kitchen equipment. Not everyone has a microwave, for example, or knows how to use one. Some people have limited access to running water. Bott notes that this is an especially sensitive issue for refugee families, who may not be familiar with the type of food they are given, know how to prepare the food, or may have religious or other dietary restrictions.

“We work with one school where 129 different languages are spoken,” Bott says. “We need to be in tune with what those populations need.”

And not all traditional food bank emergency pantry items work for all people in need. Many “go-to” donated food bank items—canned goods or other staples that require cooking or other preparation skills—don’t work for smaller children or kids with limited cooking experience, especially if those children may be in charge of feeding themselves while their parents are working. “When kids are out of school for the weekend, they miss school meal programs, and many don’t have food at home to get them through” until Monday, Bott says.

In response to the need for easy-to-open and kid-friendly foods children could prepare themselves, UFB distributed more than 63,000 backpacks filled with nutritious ready-togo snacks during last school year for kids to take home with 20 Devour Utah • December 2016

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them each Friday to sustain them through the weekend.

Hoping to reach more families in need of supplemental food throughout the month, last year Utah Food Bank started the Mobile School Pantry, and the program has quickly become one of the organization’s most popular—and successful in terms of larger community accessibility—outreach efforts.

Local businesses and donors now sponsor three trucks, which started serving 56 Utah schools in 2016. Each school has a pre-determined time and day of the month to host a community food-distribution point for their students in need.

The Mobile School Pantry served 81,981 children during this past school year, allocating between 15-20 pounds of food per child for each visit. “It needs to be the type of food and an amount that kids can easily manage on their own,” Bott says, which is often determined by the age of the child. Mobile School Pantry visits strive to accommodate both walking neighborhoods and school bus schedules as identified by the schools and community members’ vocalized needs. “It’s one more way we can provide options for families to access emergency food supplies,” especially when transportation for families may be limited.

“We work really hard to make sure no resource goes untapped,” Bott says of the growing number of Food Bank programs that serve Utah families every year. She points to Grocery Rescue, which contributes 34 percent of UFB food supplies annually, as an example of great community partnership. Each year more than 200 stores donate baked goods and high-quality protein items like eggs, meat and cheese for distribution at emergency food pantry sites, satisfying community goals of significantly reducing food waste while at the same time feeding more people in need.

But, Bott says, “Sometimes it’s the most basic thing that makes a difference” in helping a struggling family, like donated 22 Devour Utah • December 2016

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birthday cakes. “It really gets to you seeing a mother so excited that they can give their child a cake on their birthday.”

She says that UFB ultimately relies on Utahns to help with donations of food, time or money to keep going, and, “Of course we love the annual food drives and pantry donations,” which often inject culinary diversity and unique items to local food pantries. But realistically, these efforts provide only a small portion (5 percent) of the state’s needs.

The reality is that through wholesale relationships with grocers, commercial donations and Grocery Rescue, each dollar donated through individual giving can be leveraged into $7.35 worth of goods and services. And that’s with only four cents on each donated dollar going to food bank overhead costs like administration and transportation.

“Hunger doesn’t have a holiday,” Bott says. “We need help year-round, especially funds in those summer months.”

“We love what we do,” She says with a rueful smile. “But I wish we didn’t have so many people in need of food.”

How can I help?

To organize a food drive, volunteer or donate funds to UFB, visit UtahFoodBank.org For more information about public policy and childhood hunger issues, visit Utahns Against Hunger at UAH.org

24 Devour Utah • December 2016

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The Wooden Wonders Of

Big Ash Bowls

C

overed in a fine film of sawdust, woodworker Kevin Hicks surveys his South Jordan wood shop where Big Ash Bowls are made. Huge chunks of logs dot the cement floor while shelves of 600-700 unfinished bowls climb 15 feet or more to the ceiling. A lathe sits idle nearby.

Hicks, who uses recycled urban wood to create one-ofa-kind kitchen items, is coming off a successful summer of farmers markets and art shows and preparing for a busy holiday season.

His artisan wooden bowls, cutting boards and French rolling pins can take as long as a year to produce from rough logs to finished items ready for sale. “All my bowls are twice turned,” he explains. “I turn the basic shape and seal the entire bowl with Anchorseal, then wait [for it to dry] and 6-12 months later it is ready to return and finish.”

His inventory is unique and ever changing as each piece is handcrafted from “discovered” trees that have fallen in storms or need to be removed from urban landscapes and would otherwise be scrapped or burned.

Over the eight years he’s been perfecting his craft, Hicks has worked with everything from gorgeous black walnut to apple, ash, silver maple, apricot, box elder and catalpa burl—all capturing his attention in unexpected ways.

“You never know what you are going to see inside of a tree,” Hicks says as he points out the grain and signs of tree stress in a bowl repurposed from a 100-year-old silver maple that fell during a storm in Ogden. “This tree has been outstanding. Sometimes there are some really stunning pieces of wood and the oldest and the ugliest trees are the most beautiful on the inside.”

Hicks is proud to tell the stories of many of his show pieces—such as the silver maple from the Ogden School District—sharing the history of where the wood came from or an interpretation of the tree’s life. “Some of the most beautiful wood is right here in Utah,” he says.

Retailing for several hundred dollars each, Big Ash Bowls are equal parts art and function—allowing owners to bring a craftsman’s work into their home and use it every day. Big Ash Bowl designs are available online and at select holiday markets, farmers markets and juried art shows throughout the year. ❖

Big Ash Bowls BigAshBowls.BigCartel.com —By Heather L. King Photos by Kevin Hicks Devour Utah • December 2016 27

HOPE & HOPE &

A HOT MEAL

28 Devour Utah • December 2016

xxxx

For more than three decades, volunteers have answered the call to help Salt Lake’s hungry and homeless.

Story and photos by Brian Fryer

O

n the first Sunday of October, Jennie Dudley passed a milestone—but it’s very likely she was too busy to notice or celebrate. That October Sunday marked 31 years since Dudley first went to feed the hungry and homeless on the streets of Salt Lake City. She says she’s never cared much for numbers and has never really kept track of how many homeless and/or hungry people have received a meal during the three-plus decades she, and now a force of volunteers, have been operating the weekly Eagle Ranch Ministry Chuck Wagon. “God told me, ‘Go feed my peoples’ soul, mind and body,’” says Dudley, now in her mid-80s, with matter-of-fact conviction. “I’ve worked on ranches or in logging most of my life and so what do you do when you have hungry people on a ranch? You send a chuck wagon.

That’s what this is.”

Dudley says she started the effort under the former 400 South bridge near Pioneer Park where she arrived one Sunday morning with what she had: “fry-bread dough and oil, coffee and honey butter,” she says.

“The next week I was cooking and a lady pulled up and asked what I was doing and I said the Lord told me to come feed his people. She took my water cooler and brought it back filled with coffee and left a box of doughnut holes. The following week I didn’t have much but when I got to the park, someone had left boxes of food at the curb and a note telling me to use it.”

For most of the past three decades, every Sunday, Dudley’s Eagle Ranch Ministry Chuck Wagon (several trucks and a trailer) arrive and park under the viaduct at 500 South and 600 West in Salt Lake City promptly

»

Devour Utah • December 2016 29

at 7 a.m. Most times the chuck wagon is met by a handful of volunteers. After a quick, nononsense orientation by Dudley or Eagle Ranch Chaplain Eric Burson, volunteers unload boxes of donated supplies, set up tables and camp stoves, and in less than an hour have a functioning field kitchen ready to prepare, cook and serve a hot brunch to the masses—usually several hundred, who’ve begun to gather nearby. Attendees line up to receive a numbered plate and then wait for the number to be called by a volunteer on a PA system.

The menu may vary according to donations, Burson says, but it typically consists of mashed potatoes with country gravy, pancakes and scrambled eggs with bacon and cheese. Some days 30 Devour Utah • December 2016

there may also be coleslaw, salad, cooked or fresh apples and fruit, pastries or bread along with coffee or hot chocolate. “We want to cook a fresh, hot meal every week,” Burson says. “For some people this might be one of the few or only hot meals they get all week long.”

Except for donated bread and pastries, each meal is made from scratch. Some volunteers will clean, cut and boil potatoes, while others crack cases of eggs into buckets to be scrambled, as others chop vegetables or mix pancake batter.

Retired elementary school teacher Maxine Summers has been helping turn out meals with the chuck wagon for nearly 20 years.

She is usually behind the huge flattop griddle (she’s named it Big Bertha) armed with a spatula,

Devour Utah • December 2016 31

gradually folding puddles of bubbling eggs and chopped bacon until cooked through and moved to a warming pan. “I found out about this from my son who’d brought some [Boy] Scouts here to help,” Summers says. “I was retired and recently widowed and I thought, if those Scouts can do it, you should get your lazy butt down there and help.”

When the eggs are cooked or before service, Summers might take the PA microphone and sing a hymn. “Most of the people really appreciate what we do,” she says. “It makes me feel good. They will tell me I make the best eggs or say ‘thank you for singing.’

I’m grateful for every day I can come here.”

Burson has been serving as a right hand to Dudley for nearly 10 years. With his football-player build and ubiquitous cowboy hat, he moves from task to task 32 Devour Utah • December 2016

in the kitchen area and keeps an eye out for disruptions. “I knew Jennie from church and at first I was just someone who knew how to drive a trailer and I’d drop it off here and then come pick it up,” he says. “One day I was praying and all I can say is, I got an answer and I knew it was time for me to be here every week and be chaplain at the chuck wagon.”

Burson says he tries to talk with those who come for the free meal and on occasion will give a short reading or lesson from the Bible. “What I really want to do is offer hope to people,” he says. “I don’t think we realize how important it is to have hope.” ❖ The Eagle Ranch Chuck Wagon operates every Sunday and welcomes volunteers. Dress to work outdoors. Arrive by 7 am. and plan to work until service is completed, usually around 1 p.m.

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The

34 Devour Utah • December 2016

CUCINA’S

Fried Chicken Lollipops 1026 E. 2nd Ave., SLC 801-322-3055 CucinaDeli.com

B

y day, Cucina is a wildly popular deli and cafe. In the evenings, the eatery morphs into a fine dining, albeit casual, restaurant with an imaginative menu created by talented chef Joey Ferran.

An extensive small-plates selection is complemented by a handful of salads, entrees and desserts. Dishes like porkbelly pozole, tandoori lamb chops, house ramen noodles and smoked duck breast with Sriracha mustard, tamari chia and sesame seeds are as delicious as they are eye-popping.

For Ferran’s fried chicken lollipops and tofu agedashi dish he begins by skinning chicken drumsticks and forming the meat into “lollipop” shapes. The chicken is then parked in a marinade of sake, soy sauce, rice vinegar, sesame oil, sugar and seasonings before being breaded with panko crumbs and fried.

Cubes of tofu are also breaded and flash-fried and the chicken lollipops and tofu are served with a chili paste of ginger, galangal, shallots, garlic, arbol chiles and other vibrant ingredients, garnished with silky and spicy red chili threads. Chef Ferran’s lollipops are as dazzling on the palate as they are on the plate.❖ —Ted Scheffler Photos by Niki Chan

Devour Utah • December 2016 35

indn K Deliberate Acts of

36 Devour Utah • December 2016

ness W

e have all heard this time of year referred to as “the season of giving.” It’s a perfectly apt description. Many, including yours truly, view the month of December as a time to reach out and do something positive to help others. I love to think of myself and my better half as people who perform good works throughout the year.

However, in the interest of full disclosure, we aren’t always successful in our efforts.

Local businesses give back to their communities.

By Mollie McConahay-Snider Photos by John Taylor

Although my own life can swing in multiple directions and distract me from my charitable goals, certain Salt Lake City restaurants are taking a vested interest in the needs of their fellow Utahns. This article is devoted to three shining examples of the community spirit: A beloved brew pub with an environmental mission; a booming sandwich shop with a conscience; and a cozy, foodie-favorite that keep farmers, the arts and nursing services close to its heart.

Devour Utah • December 2016 37

Jerry

Kestrel In the nearly 10 years since hanging out their shingle, Tin Angel Cafe’s Kestrel and Jerry Liedtke have been actively participating in the well-being of their neighbors. “Part of the drive to open the restaurant was to be part of the community,” Kestrel emphasizes during our time together. Aside from Tin Angel’s divine menu and pitch-perfect execution, Kestrel, Jerry and their

Beet salad

38 Devour Utah • December 2016

devoted staff have adopted a “we’re all in this together” attitude that has benefitted many.

From KUER to Art and Soup, an annual fundraiser for Community Nursing Services, to being top-notch advocates for local farmers through their idealized use of local-only ingredients whenever possible, Tin Angel’s good deeds ripple through the

community. Kestrel thoughtfully sums up the Tin Angel family’s commitment in two short sentences: “You always have a choice. Just keep veering toward the right.”

Tin Angel Cafe 365 W. 400 South, SLC 801-328-4155 TheTinAngel.com

Old Fashioned

Devour Utah • December 2016 39

Black and Blue Burger Squatters Pub Brewery, the oldest brewery in Salt Lake City, has a thirst for environmental responsibility. While sitting down over coffee with Squatters’ Director of Operations James Soares and Marketing Director Judy Cullen it was immediately clear, Squatters is a business that keeps their mission in the forefront of their minds: Care about and for the environment around you.

Squatters was instrumental and pioneering in the downtown area, and now Sugar House (Wasatch Brewing

and Squatters merged to become Salt Lake Brewing Co. in 2000), in helping their neighboring restaurants kick the glass-trashing habit. They partnered with the Downtown Alliance to kickstart glass recycling in the heart of our city and have now duplicated the program in Sugar House. In addition to their successful glass-recycling efforts, Squatters converts their restaurant’s fry oil into bio-diesel to fuel delivery trucks, buy locally and sustainably grown food, and choose to set up shop

in established, historic buildings rather than build anew. According to Soares, the group’s business philosophy is just as strong as the passionate people working to see their vision for a happier Earth realized. “It’s not waste until you’ve exhausted every possible use and opportunity.”

Squatters Pub Brewery 147 W. 300 South, SLC 801-363-2739 Squatters.com

Creamy Macaroni & Cheese with broccoli

40 Devour Utah • December 2016

Full Suspension Pale Ale

o s o i c i l e D

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Graduate burrito

Even Stevens is a friendly neighborhood sandwich shop with a grand idea: for every sandwich purchased by a restaurant guest, Even Stevens donates a sandwich to a nonprofit organization. Even Stevens partners with multiple nonprofits and generously donates food, allowing charities to re-channel funds that would have been spent on meals into other areas of need. It’s such a simple and caring notion and, boy, has it worked.

Michael McHenry, Even Stevens’ CEO

and, in my opinion, a champion of this company’s ambitions, informed me the structured concept was a home run from the word go. “We donated over 30,000 sandwiches in the first six months,” he says. “Our achievable goal is 10,000 sandwiches for each shop every month, more than 80,000 monthly brand-wide.”

Even Stevens currently has more than 30 nonprofit partnerships, such as Rescue Mission SLC, Utah Aids Foundation, Youth Services and the

Utah Food Bank, just to name a few, and is growing. Besides their downtown SLC and Sugar House stores, other Even Stevens restaurants are located in Draper, St. George, Ogden, Logan, Boise, Idaho, and Gilbert, Ariz., with a new Colorado store opening in March 2017 before the restaurant branches out to Texas, Washington, Oregon and California. ❖ Even Stevens Multiple Locations EvenStevens.com

Stuffed French toast

42 Devour Utah • December 2016

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Serving Time Cafe manager Carolyn Price 44 Devour Utah • December 2016

Serving

A Time Cafe

Hope is a Greasy Spoon

by Alex Springer Photos by John Taylor

s I’m sitting here at Serving Time Cafe, a sunny little diner that just so happens to fall under the jurisdiction of the Utah Department of Corrections, several things go through my mind. Perhaps the most prominent thing that occurs to me is that my stereotypes regarding the prison system are crashing down around me. The smiling, optimistic group of ladies that are firing up the griddle are all DOC inmates, and it’s easy to see that they’re enjoying themselves.

Serving Time is the seven-year-old brainchild of cafe manager Carolyn Price, or “Miss Carol,” as the ladies on staff call her. “I’ve wanted to do this my whole life,” she says. “I kept telling my kids that I wanted to run a sandwich and soup place.” Price has worked for the DOC for 20 years, overseeing substance-abuse programs and a meat-processing plant that operated as part of the Utah Correctional Industries. “We were doing business lunches and catering from there. I kept telling my boss that we should open a business on site.”

Once Price got the go-ahead, a team converted a storage facility into a cozy little diner. Its clientele includes officers on duty at the facility, as well as members of the public who are hankering for some classic diner fare. “To have the girls see that people are willing to come and eat here is very positive for them,” Price says. “I like the girls to see how well they’re doing.”

Breakfast is served all day, but I recommend getting there during the opening hours—the lunch rush can get pretty crazy, often with a line running out the door. I elected to go for the ham and eggs, a cafe staple that offers up a quick snapshot of their sizable breakfast options.

It’s a generous helping of food, and a worthy sight first thing in the morning: a huge, pillowy cloud of shredded hash browns nestled among a slice of ham, two eggs

Devour Utah • December 2016 45

(over easy, naturally), and four thick slices of buttered toast. It’s exactly the kind of hearty breakfast that one wants when visiting a diner, and it’s only five bucks.

For lunch, diners can get anything from a taco salad to battered cod and fries, but I must salute the Captain Burger, a gigantic cheeseburger topped with bacon and onion rings. It’s an unwieldy marvel of multilayered textures—the perfectly crispy bacon meets the aggressive crunch of the onion rings in just the right place.

Serving Time is the kind of eatery that encourages repeat visits—I’m still quite curious about the Prison Blues Burger and the deli sandwiches—and the fact that it’s so reasonably priced makes frequent visits easy on the wallet.

While the food alone makes Serving Time Cafe a destination for diner food aficionados, its existence also serves as a bastion of hope for the inmates who work there. “Some of these girls have been here for five years, and it can be scary to get out,” Price says. “When they’re working here, they get to earn a little bit of

46 Devour Utah • December 2016

SPICE UP YOUR LIFE

A Laid-Back Local Grill

650 W 100 S, HEBER, UT | 435-654-2133 SNAKECREEKGRILL.COM

729 E. 3300 S. 801.486.4542 Mon-Thurs: 11am-9:30pm Fri-Sat: 11am-10pm Sun: 11am-8pm Devour Utah • December 2016 47

money, which helps them when they get out.” Price also calls Serving Time an escape from the day-today grind of prison life. “The atmosphere in there is very structured, and I want them to be able to get back into talking with the public and doing a job,” she says.

According to a study conducted by the Bureau of Justice Statistics, more than three-quarters of inmates who are released from state prisons will be re-arrested within five years of their release. While many factors contribute to that number, a large part of this problem is because recently released inmates don’t have a solid support system to help get them started. A spot working at Serving Time Cafe during a prison sentence not only offers a break from the structured prison lifestyle, but it also teaches the skills necessary to get a restaurant job once the women are released. “The men work on construction crews and have a lot of different opportunities,” Price says.

“The cafe and the road crew are the only things that the women have to get them back out with the public.”

Over the course of its seven years, Serving Time Cafe has established itself as an asset to the community. Not only does it embody the familial spirit that naturally emanates from a place where one can get biscuits and gravy and onion rings at the same time, but it offers women a place to acquire some startup cash and a preliminary skillset for life after incarceration. “It’s always a plus for me to see girls who leave and don’t come back, “Price says.

“Unless they’re coming back for lunch, which many of them do.” ❖ Serving Time Cafe 14072 Pony Express Road, Draper 801-576-7712 Corrections.Utah.gov

48 Devour Utah • December 2016

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4160 EMIGRATION CANYON ROAD | 801 582-5807 | RUTHSDINER.COM

Devour Utah • December 2016 49

YARDBARKIN

HOT

The Sauce that Gets Your Tail Wagging

I

f you’ve attended the Wasatch Front Farmers Market at Wheeler Farm, you’ve probably noticed the Yardbarkin canopy surrounded by wagging tails and doting dog parents. Besides sampling and purchasing handcrafted, small-batch hot sauce, these folks and their dogs are waiting to be featured on Yardbarkin’s Instagram feed. “The best part is making out with everyone’s dogs,” co-owner Deb Nahvi says, “I lose my mind when I see those dogs!”

Handcrafted small-batch hot sauce 50 Devour Utah • December 2016

By Amanda Rock Photos by Deb Nahvi

Let in the J OY

Celebrate the season in style with flowers from native.

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We believe life is too short to drink mediocre coffee, which is why we make sure each roast is hand-crafted to reach it’s full potential. We are dedicated to the art of coffee and it’s ability to bring people together.

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RIMINICOFFEE.COM

Devour Utah • December 2016 51

Pineapple jalapeño jam

Fresh homegrown ingredients

Bottling up some Iguana Verde

52 Devour Utah • December 2016

Yardbarkin’s business plan is based on fun and charity. Nahvi and her wife, Mindy Bridges, have full-time jobs and packed schedules, but that doesn’t stop the couple from spending their free time making and selling hot sauce. Yardbarkin hot sauce is a labor of love—a portion of all Yardbarkin proceeds are donated to their favorite animal organizations. “If you have an ultimate goal of raising money for animals, it keeps it fun.” Bridges says.

“We’ve always been passionate about animal welfare,” Nahvi adds.

“We have four cats and three dogs at home and since we can’t adopt any more, donating money seemed like a good way to help animals.”

Making hot sauce started as an experiment, an attempt to duplicate a habanero sauce that Nahvi and Bridges tasted at a popular Japanese restaurant. The experiment grew as the couple’s friends clamored to buy their handcrafted hot sauce for Christmas presents. “My coworkers were freaking out about it!” Bridges laughs. After they donated the proceeds to Best Friends

Animal Society, the couple felt they were onto something great. “Once we realized there was an appetite for what we were making we thought, ‘Maybe we should try to go legit?’” Nahvi says.

Using local peppers to create six tasty flavors, Yardbarkin hot sauces range from medium to moderately hot. None of their creations will burn your tongue—they only add a distinct flavor. Priced at $6 per bottle, they’re affordable, too. When it’s not farmers’ market season, you can find their hot sauces online and at Urban Farm & Feed in Sandy. The most delicious option is visiting Sweet Lake Biscuits & Limeade, where Yardbarkin is the only hot sauce served. Proudly displayed on each table, you can taste the condiment on your biscuits and eggs before picking up a bottle or two to take home.

Follow Yardbarkin on Instagram for pics of adorable pups and mouthwatering food. ❖ Yardbarkin 801-865-2954 @Yardbarkin Facebook.com/YardbarkinsOriginal

t Catering Call Us Abou Party Your Holiday

soon. ur pies! order We’ve got yo

deli • bakery • coffee shop Mon-Sat 7am-9pm & Sunday 9:30am-4pm 1560 E 3300 S Devour Utah • December 2016 53

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1. Siegfried’s Delicatessen

Surprise a loved one with one of our German gift items or purchase our deli food to make classic meals at home. Our authentic German deli is full of souvenirs like aprons and magazines from Germany as well as gifts baskets filled with cookies, salami, pickles, bread and chocolate. (DK) 20 W. 200 South, SLC 385-355-1912 SiegfriedsDelicatessen.com

2. Spoons ‘N Spice

Spoons ‘N Spice, a local family business, started in 1973 and is now one of the largest kitchenware stores in the nation.(JV) 2274 S. 1300 East, Ste. G9, SLC 801-263-1898 788 E. 9400 South, Sandy 801-553-1988 SpoonsNSpice.com

54 Devour Utah • November December 2016 2016

3. Jennifer Reeves Designs

Dark & Mysterious neck piece by Jennifer Reeves Designs. Rare found natural lava stone necklace, black onyx blending long tube agate. Necklace length: 19 inches with sterling silver. (IW) 708-717-5942 JReevesDesigns.com

4. The Bar Method Sugarhouse

Did you know The Bar Method carries exclusive athleisure wear... from studio to street. Also, Beyond Yoga, and Onzie. Check out this hot, new Bar Boutique right in the heart of Sugar House. All Comfort, All Style. (JV) 1057 East 2100 South, SLC Entrance and parking in back 801-485-4227 SaltLakeCity.BarMethod.com

5. Basalt A Boutique Day Spa

Give the gift of relaxation and wellness from Basalt—Salt Lake’s newest day spa and boutique.

From gift certificates and skincare to bath & body products and jewelry, Basalt has you covered!

(KM) 402 E. 900 South, SLC 801-532-2991 BasaltDaySpa.com

6. Snake Creek Grill

For the food lover on your list, purchase a gift certificate from Snake Creek Grill, Heber’s laidback casual grill. Gift certificates can be purchased at the restaurant or on our website. (JV) 650 W. 100 South No. 6, Heber City 435-654-2133 SnakeCreekGrill.com

4

HOLIDAY GIFT GUIDE AND GIVEAWAY During the months of November and December you can enter to win beautiful prizes from local shops and restaurants featured here in our special Gift Guide section. Visit devourutah.com and sign up for Devour Utah’s newsletter to get weekly updates on prizes.

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READER GIVEAWAYS NOV. 1 THRU DEC. 15

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7. Sugar House Furniture

The Holidays are just around the corner, and what would be a better gift for a friend or loved one than a gift certificate to Sugar House Furniture!

(DK) 2892 S. Highland Drive, SLC 801-485-3606 SugarHouseFurniture.com

8. Rainbow Gardens

Stroll through our historic retail complex located at the mouth of scenic Ogden Canyon for gifts, food and fun! This back scratcher is the perfect unique gift idea for everyone on your list. (SS) 1851 Valley Drive, Ogden 801-621-1606 RainbowGardens.com

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9. Beehive Cheese Co.

11. The Point Pilates

13. Yoshi’s Japanese Grill

10. Rimini Coffee

12. Native Flower Co.

14. Skinworks School of Advanced Skincare

Invite your friends over for a complete cheese party! Enjoy five 6-ounce cuts of cheese and our favorite accompaniments. (LD) 2440 E. 6600 South, Ste. 8, Uintah 801-476-0900 BeehiveCheese.com

Founded in 1992, Rimini Coffee has always been locally owned and roasted in Salt Lake City. Featuring fair trade organic Guatemalan throughout the holidays. Pick up a pound for your loved one. (SS) 532 S. 400 West, SLC 801-539-1210 RiminiCoffee.com

The Point Pilates focuses on transforming bodies through reformer pilates, mat pilates, yoga and circuit training classes. (LD) 2560 S. Main, SLC 801-940-0928 ThePointPilates.com

Give the gift of a bright atmosphere to all the flower-lovers and DIY enthusiasts in your life with a flower subscription that is hassle free. Your loved one will get a seasonal bouquet delivered right to their door every month. (SS) 1448 E. 2700 South, SLC 801-364-4606 NativeFlowerCompany.com

Let us fully cater your next event!

Whether it’s a business lunch, a baby shower or holiday party—we are here to suit your needs! (LD) 5692 S. 900 East, SLC 801-713-9423 JapaneseGrill.com

Pick up the perfect gift of skincare for everyone on your list. Our “Year of Spa” package for only $362 gives your loved one 12 different treatments thoughout 2017.

2121 Nowell Circle, SLC 801-530-0001 SkinWorks.edu

Devour Devour Utah Utah •• November December 2016 55

Cheers Around the World!

A celebration of global libations

STORY AND PHOTOS BY MAYA SILVER

C

link! It’s the sound of liquid celebration, and one heard at least twice as frequently during the holiday season. Christmas ale, eggnog, Manischewitz, Champagne—it’s all fair game during this festive time. But there’s something just a notch more exciting about a well-crafted cocktail—especially an exotic one that surprises and intrigues the drinker. That’s why we’ve sought out different cultural traditions—from Japan to the Middle East— that can be found by the glass right here in Utah.

56 Devour Utah • December 2016

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TO ATTEND FOODIE EVENTS !

Stay warm with your friends at JOIN THE STREET TEAM 20 W. 200 S. SLC

(801) 355-3891 • siegfriedsdelicatessen.biz

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Devour Utah • December 2016 57

The city of New Orleans’ very essence conjures celebratory visions: Mardi Gras parades doused in purple, gold and green; beignets being eaten to the sound of jazz in the French Quarter.

Naturally, the Big Easy’s signature cocktail—the Sazerac—evokes festivity by association. Mazza has put its own signature spin on this sassy French cocktail with a wash of the Middle Eastern anise-flavored liqueur arak.

The Cocktail: Sazerac

The Maker:

Mazza Multiple locations MazzaCafe.com

58 Devour Utah • December 2016

Owner Ali Sabbah follows the New York Sazerac tradition by adding Cointreau to the mix of High West Rendezvous Rye whiskey, simple syrup and bitters. Mazza serves the amber-hued drink in an arak-washed lowball glass with an orange twist. The resulting divine drink is what you’d get if black licorice and a zingy orange Jelly Belly got hitched and took a shot of whiskey. Fe Sahatek!

Fresh, homemade, award winning food & pastries Best

Best Scratch of Utah

2015

Bakery

62 E. Gallivan Ave. 801-961-9000 FromScratchSLC.com

Devour Utah • December 2016 59

The Cocktail: La Sabrosita

The Maker:

Red Iguana Multiple locations RedIguana.com

60 Devour Utah • December 2016

Think legumes don’t belong in cocktails? Go knock back the tamarind-flavored La Sabrosita at Red Iguana and then talk to us. Tamarind may call peanuts and peas cousins, but reduced to a thick syrup, it can flavor popsicles, shaved ice and cocktails.

At Red Iguana, manager Jafet Lopez simmers the tamarindo down with brown sugar and then uses it to form the base of this unique variation on the margarita. In goes: Cazadores Reposado tequila, the juice of half a lime, a splash of orange juice and sweet and sour. A chile-salt rim adds the crowning touch to this colorful party in a glass. ¡Salud!

COME IN AND TRY OUR

Delicious Brunch Menu at all locations Saturdays and Sunday from 11-3

FANCY TACOS & FINE TEQUILAS

1615 S. FOOTHILL DRIVE | 385-259-0712 4670 HOLLADAY VILLAGE PLAZA (2300 EAST) | 801-676-9706 149 EAST 200 SOUTH | 385-259-0940

OPEN 7 DAYS A WEEK TA Q U E R I A 2 7 . C O M

Devour Utah • December 2016 61

The Cocktail: Ernest Goes to Japan

The Maker:

Takashi 18 W. Market St., SLC 801-519-9595

62 Devour Utah • December 2016

Ernest P. Worrell, fictional darling of Coca-Cola commercials and hokey films alike, clearly knew how to celebrate. In his ’90s-era film lineup, he went to camp, saved Christmas and even traveled to Africa. Most recently, he journeyed to Japan via a cocktail at beloved SLC sushi spot Takashi. This classy cocktail is a twist on the Hemingway Daiquiri and features two kinds of sake: a sugar cane-based shochu and the yuzuinfused Awa No Kaari Sudachi Chu shochu. Into the mix goes grapefruit shrub, Luxardo liqueur and hopped grapefruit bitters. Served up in a coupe glass, the Ernest Goes to Japan will have you and your fête mates swapping travel stories about food and drink afar. Hint, hint: While the cocktail once graced the official menu, it’s now a secret, off-menu item, so just ask for it by name from your server. Kanpai!

A family of restaurants with

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Huge Menus • Gluten Free & Vegan Options ANNYSTAKEONTHAI.COM Devour Utah • December 2016 63

The Cocktail: Hugo

The Maker:

Grappa 151 Main, Park City 435-645-0636 GrappaRestaurant.com In Italy, vino trumps all other drinks, which is why developing an Italian cocktail list proved a challenge for Grappa. So, when former general manager Mark “Turbo” Turnbow announced he was going on a trip to The Boot, Grappa gave him a homework assignment: Find some great Italian cocktails. In the Dolomites of Northern Italy, Turbo discovered the Hugo (oo-GOH), a high-altitude-tested cocktail with a German name evincing the region’s proximity to Germany. Back in Park City, Grappa tenderly muddles orange and mint sourced fresh from Bill White Farms in the bottom of a wine glass, then adds elderflower liqueur, San Pellegrino and prosecco.

This popular drink is so lively, we bet you won’t be able to drink just one.

Saluti!

64 Devour Utah • December 2016

The Cocktail: Ouzorita

The Maker:

Aristo’s 224 S. 1300 East, SLC 801-581-0888 AristosSLC.com

Any post-revolution spirit is by definition one of celebration. While ouzo’s origins date back further than Greek’s successful bid for independence from the Ottoman Empire in the early 19th century, it really took off in the newly sovereign state. At Aristo’s, the bar team honors the spirited tradition with a Greek take on the margarita. Tequila stays in the mix, but triple sec gets swapped for Metaxa ouzo.

The real secret however is in the uber-fresh cucumber and lime muddled to form the flavorful base. Opa!

Devour Utah • December 2016 65

FELIX CERVANTES

Abraham Joshua Herschel

Giving and the

Roy Stryker

JULIAN REXFORD

Henry James

MARCU FIELDMAN

C

Wise words of generosity

hristmas, Hanukkah, Kwanzaa—yes, it’s time to celebrate. Being raised Jewish, I have always been fascinated by the philosophical aspects of my own religion and culture. At a time when we are engulfed by rhetoric and vitriol, I offer some of my favorite writings about giving and the human spirit from renowned writers, leaders, religious figures and others. They carry wisdom that extends far beyond the holiday season.

“Charismatic leaders make us think, ‘Oh, if only I could do that, be like that.’

True leaders make us think, “If they can do that, then ... I can too.’” —John Holt “When I was young, I admired clever people. Now that I am old, I admire kind people.” —Abraham Joshua Herschel “To be is to do.” —Myriam Mendilow “The opposite of love is not hate, it’s indifference. The opposite of faith is not heresy, it’s indifference. And, the opposite of life is not death, it’s indifference.

Because of indifference, one dies before one actually dies.” —Elie Wiesel “Good People say little and do much.” —Rabbi Elazar “We make a living by what we get, but we make a life by what we give.”

—Winston Churchill “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever does.” —Margaret Mead “There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” —Albert Einstein “Mature your minds with great thoughts; to believe in the heroic makes heroes.” —Benjamin Disraeli “Most of the things worth doing in the world had been declared impossible before they were done.” —Justice Louis Brandeis “What lies behind us and what lies before us are tiny matters compared to what lies within us.” —Ralph Waldo Emerson “How wonderful it is that no one need wait a single moment to start to improve the world.” —Anne Frank “Three things in human life are important: The first is to be kind. The second is to be kind. And the third is to be kind.” —Henry James “It takes courage for a man to listen to his own goodness and act on it.”

—Norman Cousins “Nobody makes a greater mistake than he who does nothing because he could only do a little.” —Edmund Burke “Maybe I’m a fool, but I believe that dignity wins out. When it doesn’t, then we as a people become extinct.” —Roy Stryker “It’s not what you are, but what you don’t become that hurts.” —Oscar Levant “It is not the critic who counts, or how the strong man stumbled and fell, or where the doer of deeds could have done better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives valiantly, who errs and comes up short again and again, who knows the great enthusiasm, the great devotion, and spends himself in a worthy cause; and if he fails, at least fails while daring greatly, so that he will never be with those cold and timid souls who know neither victory nor defeat.”

—Theodore Roosevelt. ❖

—By Michael Feldman 66 Devour Utah • December 2016

Devour Utah • December 2016 67

68 Devour Utah • December 2016