Editor’s note: In this special edition you’ll find articles related to all things food. From places to eat to what not to eat, there’s a little bit of everything.
“Food, glorious food.” It’s the famous song from “Oliver” but most Americans feel the same way. From homemade to fast food, everyone has something they love. However, too much of a good thing and their bodies won’t love them back.
“It’s not long or complicated,” said Dr. Ray Ward, with Cope Family Medicine | Ogden Clinic. “In general, people eat too much food with high salt, high calories and fat. It tastes good but for most of us that’s our trouble.”
A healthier diet should consist of fruit, vegetables and nuts, he said. “That’s not easy to get to though. If people have developed an eating habit that’s not easy to change.”
They have to draw the lines that work for them, said Ward. “They have to develop a pattern they can stay with, habits that will stay long term. If it’s unpleasant it’s not going to work long term.”
Mindy Box, registered certified dietitian, with the Davis County Health Department (DCHD) is the director over the WIC (Women, Infant and Children) program. “Our goal and objective is to help people create a healthy lifestyle.”
They provide healthy recipes for families to try, she said. “We give our clients tips to increase fruits and vegetables and
By Becky Ginos | becky.g@davisjournal.com
Dr. Jared R. Heaton Board Certified Dermatologist
Jared Heaton is an attentive and thorough dermatologist & MOHs surgeon, serving his patients in Bountiful, Centerville, North Salt Lake, Woods Cross, Farmington, Kaysville and West Bountiful.
Dr. Heaton is board-certified in dermatology and is currently a member of the American Society of MOHs Surgeons.
Dr. Heaton prides himself in serving all patient populations and treating all areas of dermatology from children through retirement age. Dr. Heaton performs skin cancer diagnosis and treatment, MOHS surgery, mole exam and removal, acne, warts, cyst removal, spider vein treatment, CO2 laser resurfacing, microneedling and many other skin and cosmetic related procedures.
Dr. Heaton received his undergraduate degree in International Relations with a minor in Asian Studies from Brigham Young University (BYU). He earned his medical degree from Arizona College of Osteopathic Medicine (AZCOM) in Glendale, AZ. And completed both his internship and medical residency in Tampa, Florida.
In his spare time, Dr. Heaton enjoys snowboarding, mountain biking, vacations to Bear Lake, movies, grilling and spending time with his wife and three children at home in Bountiful.
320 W 500 S, Ste 210 Bountiful, Utah above Ski ‘N See
Dr. Marc Mitton Board Certified Dermatologist
Marc Mitton is a Utah native and cherishes the opportunity to serve the people of this beautiful state. His passion for dermatology began after receiving his own skin cancer diagnosis as a medical student. He believes that listening and being thorough are the keys to successfully practicing medicine. He specializes in skin cancer detection and removal, rashes, acne, warts and molluscum, as well as several other skin conditions.
Dr. Mitton has specific interests in complex dermatological conditions and dermoscopy (the use of a light-based tool for classifying skin lesions and certain rashes). He prioritizes staying up to date on recent research, best medical practices and surgical techniques, and enjoys applying them into his practice.
Dr. Mitton received his undergraduate degree in biology at the University of Utah and graduated with his medical degree from Rocky Vista University in Parker, CO. He completed his intern year of residency at LewisGale Hospital Montgomery in Blacksburg, VA and his dermatology residency at Lehigh Valley Health Network in Allentown, PA. His residency provided many opportunities for specialized training including treating potentially life-threatening skin conditions at one of the state’s burn units, training with a nationally-renowned pediatric dermatologist, and countless exposures to rare and difficult-to-treat cases at conferences on a nearweekly basis through Lehigh Valley and the University of Pennsylvania.
In his free time, Dr. Mitton enjoys spending time with his wife and two kids, being outdoors, biking, board games, and especially making weekend breakfasts with specialty pancakes.
Many of us wish we could, or would, eat healthier, but one thing seems to often get in the way – we like what we already eat. Kimberly Funk, a registered dietitian nutritionist and an instructor for the Way to Wellness program at Intermountain Health, has heard all the “wishes” and excuses before, and she said there are ways to develop healthier eating habits while still enjoying much of our regular favorites.
“As a dietitian, I’m working with both groups of people and with individuals, and the way a dietitian works is that we try to find things that work for the individual,” she said. “I tell people to find foods they have fun in eating. All foods fit in a balanced diet, so don’t try adding foods that you dread and eliminating the ones you like. There’s not a prescription on how to do that. It really takes experimenting and playing around.”
Funk said it starts “where you are, and by taking small steps,” not a drastic overhaul of our diets.
“It would be something along the lines for people looking for more nutrient dense foods. What we eat doesn’t make us a good or bad person. There’s no moral judgment. We’re looking for nutrient dense foods without labeling something good or bad.”
“Nutrient dense to me are those foods that are high in other nutrients and more than just calories,” she said. “They have vitamins and minerals, all that stuff that gives us energy. A calorie is a nutrient that provides our body with fuel to move and function, but they don’t have the other nutrients. So we look for nutrient dense food. Traditionally, we hear these are foods like fruits, vegetables, and whole grains.”
She said it’s a small step process –
Making healthier eating easy and fun
By Tom Haraldsen | t.haraldsen@mycityjournals.com
taken one at a time.
“A lot of people find that if, hey, if they are going to change every vegetable that they eat and don’t like them, it becomes very overwhelming. And then people stop doing it. They develop a negative relationship with these energy dense foods because they’re forcing themselves to eat something that they don’t like.”
She said healthier eating is not a goal, but an experiment. Try different things, adding a food of your choice maybe once or twice a week, and focus on enjoyable nutrient dense foods that you like.
And there comes a satisfaction factor in what she called “intuitive eating. This is the enjoyment level of our food. What we find is, if we eat things that have a low satisfaction factor, maybe something we rate as a 3 on a 1-10 scale, we’re not going to eat it. So I recommend to those I work with something that is higher on that scale. Forget about squash for now if it’s not right for you. Find something on the vegetable scale that is closer to a 7 or an 8.”
Funk said we need to be kind to ourselves as we strive for healthier eating habits. It helps us “find ways around obstacles and continue moving forward in a way that works.”
She’s part of a program at Intermountain called Way to Wellness Bites Classes, free 90-minute sessions taught in person or virtually that cover topics such as principles of healthy eating and intuitive eating.
“Everybody wants me to tell them exactly how to do things, and that is the really hard part about this, because there are barriers in our minds,” she said. “They think, ‘I want to include this food with this nutrient in it,’ or, hey, ‘it's recommended to do
this, and I want to be a little healthier. So I want to fuel my body with different foods that provide different nutrients.’ It can be really challenging, because there’s no one way that works for everyone. There’s no one size fits at all, and what works for someone does not work for the others.”
She continued by saying, “So if you choose to come to these bite classes or our full program, we work to help people figure out how to explore these food options and explore what they enjoy, what’s satisfying. We try to get them to change their
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mentality, so they’re not restricting food, so they’re not creating a negative relationship with the food that they do enjoy by saying, ‘I can’t have it. I shouldn’t have it.’ We’re going to give you some basic information on nutrition, and then we can help show you how to do it. It just takes being OK and that self compassion is saying ‘hang in there if this one didn’t work out this time. So, what’s my next step.’”
You can learn more about the Way to Wellness Bites classes at intermountainhealth.org. l
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Finding foods that you like and that are nutrient dense can help improve your diet and your health. Photo courtesy of Adobe Stock
Many restaurant patios in Salt Lake County offer a chill spot for diners and their dogs
Theweather is warm and we all know what that means…patios are great places to dine.
If your dog enjoys relaxing in the warm breeze during the summer, they’ll love tagging along to restaurants, but not all restaurants allow dogs on their patio.
The Salt Lake County Health Department announced which Salt Lake County bars and restaurants have been approved to allow dogs on their patios this summer. Dog owners will be happy to learn that more than 40 bars and restaurants in the county have received the regulation variance for the 2024 season that legally allows them to welcome pups into their patios, according to a news release.
The variance only applies to dogs, not any other animal, and it doesn’t affect the rights of people with ADA service dogs to bring their animals into the public areas of a food establishment, the release stated. Emotional support animals, however, have to stay out of the dining room.
Businesses are required to post signs notifying customers that dogs may be allowed on the premises. Dogs won’t typically be allowed in the dining room, so dogs (and their humans) will need to use separate entrances. The approval is good for this summer season only, it may change again next year, so remember to keep an eye on your favorite restaurants for future dog endeavors.
Fisher Brewing Company
Fisher Brewing Company has grown since it opened in 2017 at 320 W. 800 South in Salt Lake City’s Granary District. With several outdoor spaces including two front patios, a back patio, a central patio, and now a new rooftop patio, guests have more places than ever to kick back and relax with their furry friend.
The rooftop is the conclusion of an expansion that began in 2021 and included adding a second main-floor bar, canning production area, and event spaces in a building next door, as well as a patio along the front of the building.
The rooftop patio features a shipping container that has been repurposed into a bar, retractable awnings for shade, tables, benches and views of the city.
Tea Zaanti
Tea Zaanti is a tea and wine bar at 1944 S. 1100 East in Sugar House. The surrounding mature trees, strings of lights, large shade umbrellas and numerous places to sit make for a great experience to grab a cup of tea, a glass of wine, or a bite to eat. Tea Zaanti recently started carrying bagels from The Bagel Project on weekends.
While the weather is warm, Tea Zaanti will be hosting live music on the patio every Friday at 5:30 p.m. Every other Thursday night they hold a wine tasting, and the $15 admission includes a menu item and a sampling of two different hard-to-find natural wines.
This makes for a great experience to en-
By Bailey Chism | bailey.c@thecityjournals.com
joy with your friends and not have to worry about leaving your dog at home.
Red Rock Brewery
Red Rock Brewery has several locations around Salt Lake County, including one near Fashion Place Mall in Murray at 6227 S. State St.
Red Rock Brewery first opened its doors in 1994 with high-quality craft beers and food. The brewery has been named “Brewpub of the Year” by Brewpub Magazine and “Large Brewpub of the Year” by the Great American Beer Festival.
You can stop by the brewery with your furry friend and enjoy one of their 30 core, seasonal and special release brands of beer.
TF Brewing
TF Brewing opened in 2018 at 936 S. 300 West in Salt Lake City’s Granary District. The patio started out much smaller than it is now, but the owners acquired the building west of the brewery in 2019 and were able to enlarge their outdoor space into the wide expanse it is today.
It’s filled with long wooden tables, Adirondack chairs, shady umbrellas, trees, potted plants and fire pits, and is decorated with strings of lights. During the weekends, the patio fills up quickly, but once you secure a seat for you and your furry friend, you can stay for as long as you like.
Evenings are filled with people chatting and playing games like cornhole, chess and Jenga; music playing; and dogs lounging. Most Sundays, when the weather is warm, you can enjoy the patio and listen to Slow Pour Sundays, a DJ set featuring only records.
Mountain West Cider
Mountain West Cider’s patio, The Garten, at 425 N. 400 West, is one of few outdoor gathering places in Salt Lake City’s Marmalade District. And recently, it got a bit of an update.
The Garten closed at the end of 2022, but officially reopened for the season with the Queer Food Festival earlier in May. The Garten has a new look that patio lovers will appreciate. There’s now enough seating for 200
people, and the addition of extra bathrooms, shade sails, umbrellas, and new landscaping with trees.
Bring your dog and enjoy live music every Thursday, Friday and Saturday, and join in on Bingo on Tuesdays.
For a full list of restaurants allowing dogs this summer, go to the Salt Lake County Health Department’s website. l
Red Rock Brewing Company, at 6227 S. State St. in Murray. Bailey Chism/City Journals
Fisher Brewing Company, at 320 W. 800 S. in Salt Lake City’s Granary District. Photo courtesy of Fisher Brewing Co. Facebook
The Kaysville Mayor and City Council presented resident Chris Snell with a “Key to the City” at its July 18, 2024 City Council meeting. Mayor Tamara Tran said that when she first became Mayor, she learned about opportunities for these types of special awards as well as a list of additional duties such as oversight of the long-standing Patriotic Devotional (an approximate 48 year tradition). She said every year, Kaysville City kicks off the 4th of July Celebration with this event that takes a great deal of planning and coordination. The program is a community favorite with music provided by the community choir, Davis High drum line, and a patriotic guest speaker.
Former Kaysville Mayor and City Council member Steve Hiatt, spoke in favor of the award. He said he had known Snell as a neighbor since 2002 and immediately knew he was a great influencer and individual. He said in 2007, he decided to run for the open City Council seat vacated by Snell and was provided with great insight and advice from him (even though Snell had incorrectly informed him about the amount of time public service would actually require). Hiatt went on to become Kaysville’s 38th Mayor in 2010 (at the time being the youngest Mayor in the State of Utah) and served two
Chris Snell receives ‘Key to the City’
By Cindi Mansell | c.mansell@mycityjournals.com
terms. Before his mayoral service, he served two years as a Kaysville City Council Member. After serving the citizens of Kaysville for more than 10 years, Hiatt did not seek a third term, concluding his municipal service on Jan. 1, 2018.
Hiatt said during his term as Mayor, Snell had retired from public service and was willing to take on the Patriotic Devotional. He said Snell had a genuine and sincere willingness to offer his time and honest heartfelt advice on what is best for the community. He thanked Snell for his many years of service to the Kaysville community.
Snell previously served two terms on the City Council from 2000 to 2008. In 2015, Snell was appointed to a Council vacancy and served out the remaining two years of former member Jared Taylor’s term. Taylor had stepped down because he moved out of Kaysville.
Mayor Tran thanked Snell for his efforts and presented him the “Key to the City” award on behalf of Kaysville City. “This is a very special award not given often for people who put in extra work and make a huge difference to the Kaysville community,” she said. l
Former Mayor Steve Hiatt, the City Council and Mayor with Snell. Photo courtesy of Kaysville City
Family tradition runs deep at the Day Farms in Layton
By Tom Haraldsen | t.haraldsen@mycityjournals.com
There are more than 2.1 million farms in the United States today, and 97 percent of them are family-owned operations. In Utah, just over 13,700 family farms existed at the end of 2022, the last time a “farm” census was calculated.
One of the largest is Day Farms in Layton, family owned and operated for four generations. Located off Gentile Street, Day Farms started even before the city of Layton existed. It now encompasses over 200 acres and has become a staple for families looking for fresh produce each summer and fall.
Tom Day, along with his brother David and other members of the family, run the operations, which includes two roadside stands at 2500 W. Gentile and 260 N. Fairfield Road in Layton.
“It goes back to our great grandparents and we’ve kept it in the family ever since,” said Tom Day. “I think farming gets into your blood and it’s been passed along in our family for many, many seasons.”
As with all farming, it’s a year-long operation that bears fruit (and vegetables) leading to the harvest season that runs mid-July through September. Sweet corn is plentiful at Day Farms right now, and as August begins, customers will also find zucchini, yellow squash, cucumbers (for slicing not pickling), green beans, and new red potatoes. Day Farms also offers cherries, apricots, peaches and apples grown at other sites and brought to the stands. Watermelon and cantaloupes (galia and ananas) become available in mid-August, and when September rolls around, in addition to winter squash and storage potatoes, Day Farms offers U-pick events.
“For many years we’ve had customers come to pick their own tomatoes, Roma tomatoes, peppers (bell, chili and hot), green
beans, egg plant and tomatillos,” Tom said. And the annual pumpkin U-pick event has been a long time favorite.
Tom said the farm’s customer base has remained steady through the years, with new generations of customers coming as well.
“We have a lot of older customers who’ve been coming to the stands for decades,” he said. “It’s become a tradition for their families the same way that farming has become one for ours.” On any given day, you might run into Day family members that also include Bill Day, who even at 96 has his influence felt in the farm’s operations; Tom and David, VeAnne Day who manages the stand, Sam Day who is the farm grower and buyer, and the team
of Jed Day, Joe Day and Kevin Hafen who work at farmers markets in Park City, Pioneer Park and Murray. The Layton stands are open from 10 a.m. to 6 p.m. Monday through Saturday.
Many family farms face the challenges of future development and shrinking land usage as roads and housing projects take space. Tom said that the Day family plans to “carry on as long as we can. We love it and love providing produce for our neighbors, friends and customers.”
The family farm – an American tradition that still endures at the Day Farms. l
The roadside stand on West Gentile sits next to the farmland. Photos by Tom Haraldsen
The Day Farms spread over 200-plus acres in west Layton.
The farms have been operated for four generations of family members.
ACity Council receives required Annual Open & Public Meetings Training
By Cindi Mansell | c.mansell@mycityjournals.com
t the June 20, 2024, Kaysville City Council meeting, City Attorney Nic Mills provided the City Council with a summary of the Legal Department. He said Kaysville City is responsible for prosecuting all Class B and C Misdemeanors and Infractions that occur in Kaysville City. The Legal Department receives its cases from the Kaysville Police Department, Davis County Sheriff’s Office, Utah Highway Patrol, Davis County Animal Control, and various other local law enforcement agencies.
Kaysville City prosecutes a robust case load: in 2017, the city prosecuted 2,912 cases and in 2023, the Legal Department prosecuted 3,836 cases. These new filings are in addition to ongoing cases that the city monitors to ensure that probation is being complied with. In 2023, the city conducted 12 trials; the city prevailed in 10 of the trials. The city currently has two civil lawsuits that are pending. In addition, the Attorney’s office successfully negotiated and resolved several claims before lawsuits were filed.
The City Attorney’s office also con -
sults with and provides support to various departments. The Attorney’s office wrote 14 ordinances or resolutions that the council considered last year. In addition, the office drafted or reviewed numerous contracts, agreements, and memorandums of understanding. The office also consulted on numerous personnel decisions from a variety of departments. The City Attorney fields “after-hours” calls to advise police officers on a variety of search and seizure issues.
Mills provided the required annual training for the Open and Public Meetings Act. He emphasized that this training is mandated by the State Legislature to ensure that public bodies conduct their business transparently. He summarized the key principles of the Act, stressing that public action and deliberations must be conducted openly to maintain public trust. He clarified what constitutes a meeting under the Act, explaining that a meeting involves a quorum of the council discussing or acting upon matters within their jurisdiction. However, casual social gatherings or training sessions, such as those
held by the League of Cities and Towns, do not qualify as meetings under the Act. Mills recounted a relevant instance where city council members’ email interactions were scrutinized to determine if they constituted a meeting. He clarified that while disseminating information via email is permissible, engaging in dialogue or decision-making through electronic communication violates the Act. He stressed that only authorized persons, such as the mayor or council, can convene a meeting. The Act allows meetings to be closed to the public for specific reasons, such as discussing property transactions, security issues, or personnel matters. These reasons are explicitly defined, and no other justifications are permitted for closing a meeting. Mills concluded by noting that electronic communications could be used to hold public meetings, provided they comply with the Act's requirements. l
Secret to making the perfect homemade spaghetti sauce
By Kerry Angelbuer | k.angelbuer@mycityjournals.com
With tomatoes falling off the vines in the garden how hard is it to take some of that in-season-tomato-taste and serve it up over spaghetti noodles? Homemade spaghetti sauce is a long-standing tradition to Ann Donaldson, who traces her ancestry on both sides back to Sicily, Italy. Sunday dinner at her grandparents’ home was a large family affair with numerous cousins, and at the center was a long-simmered pot of spaghetti sauce. Tomatoes need to be peeled before cooking down into sauce. Placing tomatoes in hot water until they split can make taking off the skins simple. Gently squeezing out some of the fluid and seeds is useful before throwing the tomatoes in the pot or canning jars for future use. Donaldson’s mother would either prepare the sauce the day before, or wake up very early Sunday morning to get the sauce simmering all day smelling “wonderful.” What goes into the pot depends on personal taste and what is available. It “always had meatballs,” said Donaldson, “sometimes sausage, pieces of port, spareribs, whatever…my grandma used to put whole eggplants in the sauce.” Spices included “obviously garlic,” onions, green peppers, basil, oregano, salt, pepper and a little sugar. Her sister sometimes adds a jalapeño pepper and red pepper flakes can also add some spicy zing. You can throw in a handful of minced fresh basil or use the dried. Ingredients were never measured so recipes were difficult to share. The sauce was rarely the same but always delicious. “You have to lovingly stir it so that it doesn’t stick on the bottom,” said Donaldson, “and you taste it as it cooks and then you decide if you need to add something.” Though it’s hard to beat fresh, tomato puree,
canned crushed tomatoes and tomato paste can yield similar results. Tomato paste can thicken up watery sauce, and water can be used to dilute thick sauce.
Other traditional meals, Donaldson remembers, included Lasagna for Christmas Eve dinner, followed by gift opening. Midnight Mass Christmas Eve was followed by a sausage second dinner at grandma and grandpa’s house. Cousins sleeping on every surface after that. Once everyone had slept off the Christmas fun, another Christmas day dinner would be provided that probably involved sauce. Chestnuts were gathered, scored, and baked in the oven.
Although she doesn’t grow her own grapes for wine like her grandparents, and doesn’t have a garden like her parents, Donaldson still passes on her passion for good food. She likes to try new recipes because “cooking is not really hard, just time consuming.” Although she doesn’t have the same fresh ingredients her ancestors enjoyed, she has on occasion, found some Burdock, a thistle that tastes a bit like an artichoke, and gone through the time-consuming process of peeling the stalks and deep frying the bundles of stalks in oil.
Artichokes stuffed with breadcrumbs, olive oil, garlic and other seasonings was a meal that she learned from her mother and made for her grandchildren. “It was one of my proudest grandma moments when three grandchildren were eating artichokes at the same time, at the same table, ” said Donaldson. Healthy eating like that is something to be proud of, she said. “But you didn’t think about it being healthy, just that it was good!” l
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Ann Donaldson, works on her homemade spaghetti sauce. It’s a long-standing tradition in her family. Photo by Kerry Angelbuer
Kaysville applies to receive designation as a ‘Healthy Community’
By Cindi Mansell | c.mansell@mycityjournals.com
TheKaysville Mayor and City Council understand that health is foundational to a high-quality of life. The city recently submitted their “Get Healthy Utah” Application. Get Healthy Utah (GHU) is a non-profit organization that is endorsed by the Utah League of Cities and Towns. The entity works to improve healthy eating and active living in Utah through system-level change. Cities may apply to receive designation as a Healthy Community by completing the following three requirements: (1) Provide a letter of support from the Mayor and Council; (2) At the time of application, cities must have fully implemented two health strategies from each of three categories (6 total strategies): Active Living, Access to Healthy Food, and Mental Health; and (3) Form a Health Coalition to oversee the identification and implementation of health strategies.
Kaysville has already implemented six strategies that they believe qualifies them for designation from GHU as a Healthy Community. The six examples of health strategies are: Active Living, Worksite wellness initiatives; Access to Healthy Food; Mental Health Initiatives and employment of a fulltime mental healthy therapist to work with
first responders and their families as well as with civilian employees as time permits.
In order to continue the Healthy Community designation, GHU would require the City to implement two additional strategies every three years from each of the three categories. Further, the Parks and Recreation Advisory Board has agreed to serve as Kaysville’s Health Coalition. Kaysville is committed to promoting community health and providing all residents with the opportunity to live well as well as continuing to prioritize health in community and government processes.
In preparation for applying for the designation, the city has made great strides in ensuring that every resident has access to healthy food, mental health resources, and opportunities to be physically active. The hope is the Healthy Community designation will not only provide good public relations for the City, but also lead to the improved general health and well-being of its residents. The elected leadership of the community understands that decisions made by local government have the potential to improve lives and community wellbeing.l
Kaysville Police Officer Logan Nicholas. Supervisors and peers recently recognized Nicholas for his dedication to setting the standard for patrol performance. Courtesy photo
Logan Nicholas – 2023 Police Officer of the Year
By Cindi Mansell | c.mansell@mycityjournals.com
Police Officer Logan Nicholas is assigned to the patrol division of the Kaysville Police Department and has been since he started in February 2020. Nicholas received several exemplary accommodations for his professional standards and work ethic throughout 2023. He was consistently at the top of several categories in patrol-related enforcement activities and showed exemplary performance.
Supervisors and peers recently recognized Officer Nicholas for his dedication to setting the standard for patrol performance through multiple enforcement practices. Nicholas received praise from new recruits
as being a class act Field Training Officer who was receptive to and cordial with training standards.
When there were shifts that needed to be filled, Officer Nicholas consistently stepped up to fill the needs of the department, proving his dedication to being an example for others to follow. Officer Nicholas is a class act and is recognized as an example of what Kaysville expects out of its police officers.
“Nicholas has consistently been one of the department’s highest performing officers since his initial hire,” said Police Chief Sol Oberg. “He is highly regarded by his peers and community members alike.” l
tact.”
ways to modify the recipes to include those. They don’t have to all be fresh, you can use canned fruits and vegetables too. It can be easier than you think it can be.”
Promote calorie intake of healthy food, said Box. “Increase water intake and decrease sugary drinks like Kool-Aid, Gatorade and fruit juices. We offer fruit juice that is 100% fruit juice. Get low fat milks and push that as a better option than soda drinks. That’s not helping with obesity.”
Telling a family that is used to giving their kids three to four cups a day of that to cut back is hard, she said. “It’s not realistic but we recommend adding fresh fruit or flavored water instead.”
Gatorade is not necessary unless kids are outside, said Box. “It has electrolytes which helps if they’re out in the heat but it’s not meant to be a regular drink. Water is recommended. It helps hydrate but is not sugar in-
Box encourages parents to get their kids out and moving. “That goes hand in hand with healthy eating. It’s a great goal to limit screen time and get up and move. That’s part of it.”
Find something fun to do as a family, she said. “Let them help you prepare the food or let them prepare it themselves. It makes it fun for them to do it with mom or dad.”
Make it a goal to sit down for meals as a family, Box said. “No phones, no TV, slow down and talk. Eat as a family, cook as a fam ily.”
“Most of us know more or less what we should be doing,” said Ward. “Eat less junk food, eat more fruits, vegetables and proteins. Get regular exercise. It’s simple to say – not simple to do.”
EffectiveUtility bills on the rise
By Cindi Mansell | c.mansell@mycityjournals.com
July 1, 2024, residents will notice adjustments to several key service rates. These adjustments are in response to increased costs for services. During the recent Fiscal Year 2025 budget planning months, Councilmembers and Administrative staff discussed these increases at length and how to balance the budget yet continue to try and provide affordable utility services. Many of the increased rates are “passthrough” rates, meaning they are being adjusted by entities that help provide utility services to Kaysville residents, rather than being a decision made by the city. The fee increase affects garbage, sewer, and power rates.
The City Council recently voted to dissolve the Power Advisory Board that was established in 2016 with the intent that it would consider general policy matters and provide recommendations to the City Council pertaining to the Kaysville Power and Light Department. The City Council has taken an interest in continuing to be more directly involved with the business of the Power Department rather than delegating these responsibilities to an appointed board.
The cost of purchasing and providing re
sponsibly. In an effort to assist low-power users, particularly those on fixed-incomes, the city has introduced an additional tier within the power rate schedule. The net effect for residential customers is a $1 increase in the customer service charge for all customers, and a 5% increase in the kWh cost for all usage over 600 kWh. Commercial power rates have also been updated to include the new tier in their rate schedule. Due to rising operational costs and regulations, Wasatch Integrated has notified cities that their service rates will increase. Additionally, a slight adjustment has been made to the amount paid to the contracted hauler, Robinson Waste. These adjustments are necessary to maintain the quality and efficiency of waste management in the Kaysville community. Residents with a single garbage can will see an increase of $1.40 per month.
The Central Davis Sewer District (CDSD), which owns and operates the sewer system in Kaysville, also announced a rate increase. This is due to higher chemical costs to meet state regulations, increased expenses for biosolids disposal resulting from property loss due to the West Davis Corridor, and rising costs for infrastructure renewal, maintenance, financial stability, capital improvements, reducing future bonding expenses and related costs. Users will see a $10 per month fee increase, with potential additional increases over the next four years.
For more information about the WIC program and for resources visit https://www. daviscountyutah.gov/health/health-services/ women-infants-children-2-0l
LEGAL
PLEASE TAKE NOTICE THAT on July 17, 2024, the Second Judicial District Court in and for Davis County, State of Utah, appointed Bradley K. Losito as the Personal Representative for the Decedent, Regina Lynn Losito. Mr. Losito’s address 689 West 650 North, Clearfield, UT 84015.
Pursuant to Section UCA 75-3-801(1)
(a), of the Utah Code, any creditors or other interested parties must present their claims against Decedent’s estate to Mr. Losito as Personal Representative within three months (90 days) after the date of the first publication of this notice or be forever barred.
Publishing: 8/2/2024, 8/9/2024, 8/16/2024
Continued from front page
Here’s a fun and healthy recipe from the Davis County Health Department the whole family can make together.
Candy maker’s avenue to sweet success is paved with golden caramel
She’d only been selling caramels and nougat, handcrafted one copper pot at a time for a year, when Agnieszka Jones received a call from Martha Stewart. Yes, the Martha Stewart, indicating the magazine, “Martha Stewart Living” would like to feature the nougat from Jones’s little startup candy shop, AvenueSweets, in a dessert recipe.
“I thought it was a joke or something, and I kind of cringe every time I think of how I responded,” Jones recalled. “I told them I was going on vacation and asked if we could do it the next month.
“They said, ‘Well, I guess we don’t have to do it at all.’ That’s when I was like, ‘What am I thinking?’”
The call from Stewart was extra special for Jones for a number of reasons. A longtime reader of the magazine, and watcher of the show, Jones was somewhat of a Martha Stewart fan-girl. And like Martha Stewart, Jones (Agnes) is from Poland.
“I always felt a kinship with her [Stewart]. I used to travel to Poland every summer, with the kids, and I would imagine meeting her on the plane,” Jones said. “It was silly, but she also loves her Polish heritage and featured a lot of Polish dishes. I especially like her because of that.”
Agnieszka Nalecz-Mrozowska (Jones) spent her early years in Warsaw, but fled the country as a political refugee with her family in 1980. This was during communist times, just before martial law was instated to combat the surging, and eventually successful, solidarity movement against the Soviet Union.
Jones was 11 years old.
She (and her parents) left under the guise of going on a short vacation to Austria and took only a couple of suitcases. Austria was a neutral country for political refugees and the family of three stayed for one year, eventually making their way to the United States and settling in Salt Lake City. “My dad loved the mountains in Poland, so he decided on Utah.”
When she left Poland, Jones didn’t speak any English, but “at that age you learn quickly” and she was able to start at Judge Memorial High School at age 14, as a freshman, eventually graduating from the University of Utah. It took her seven years, in total, to become a citizen.
Jones stayed at home with her children while they were young, and each holiday season she cooked up eagerly-anticipated caramels and nougat for friends and neighbors, but when her youngest went to kindergarten she decided to take her hobby, stir things up, and make it a job. One that would be flexible enough that she could be home when her kids finished each school day.
“Sweets are part of the Polish culture,” Jones said. “Candy shops, pastries, gummy candies, ice cream on every corner.”
By Ella Joy Olsen | e.olsen@mycityjournals.com
One of her first creations was a soft almond nougat. Although nougat is a traditionally Italian candy, Jones’s version reminds her of a chewy candy sold at fairs when she was young. And her caramels taste like krówki, which means “little cow” in Polish. They are firm at first, then chewy in the center.
With the encouragement of family and friends, she began. However, she was at a loss when it came to naming the company.
“A friend told me to name it Sweet Agnes,” Jones chuckled. “But that sounded like the name of an adult film star to me.” Even still, she needed a name to get a business license, so Jones settled on AvenueSweets, simply because she lives on an avenue in Sugar House, and the name stuck.
Next, she created a website and started cooking nougat and caramel one pot at a time. She’d cool the candy on a couple of cookie sheets, cut pieces with a double-handled cheese knife, and wrap each piece of candy, by hand, in waxed paper.
The first candies offered on the website were almond nougat and two flavors of caramel: golden and chocolate.
Soon after, she added a pumpkin spice caramel to the product list. This was in 2005, just one year after Starbucks debuted their quickly-becoming-popular Pumpkin Spice latte. “Sunset Magazine” grabbed the trend, featured the AvenueSweets’ pumpkin caramel in their autumn edition, and things started to get spicy.
Then, when Barack Obama was elected in 2008, because he’d indicated sea salt caramel was his favorite flavor, Jones added it to her menu. Again, she captured a trend. “We made it in honor of Barack, and now it’s by far our best-selling flavor.”
It wasn’t long before it seemed the little company had potential, so Jones’s husband Bruce took a risk, quit his job and started marketing candy.
“It’s fun to work together,” Jones said. “It’s true we spend every single day together, but we have different roles, and we complement each other. He handles marketing, customer service and sales. I pretty much just make the candy.”
It was Bruce Jones who realized that caramel and nougat candies would be good products for shipping and delivery, as they are a sweet, easily sharable treat that packages beautifully, and (most importantly) won’t melt on a doorstep.
As such, AvenueSweets doesn’t have a local retail storefront. Their bread-and-butter (so to speak) is earned via corporate gifting, gourmet food baskets and private labeling.
It’s likely you’ve had an AvenueSweets’ handcrafted caramel at one of several national restaurant chains, gourmet grocery stores, coffee shops, National Park gift shops or airport gift shops, and haven’t even known it
was a product made in Utah.
That said, you can order their products directly from their website (free shipping on all US orders) at www.avenuesweets.com, or they sell a limited product selection via Amazon, or you can find it in the “local products” section at the Salt Lake City Airport.
One of the avenues to AvenueSweets sweet success is continual innovation. These days one of their most unique offerings is a vegan or dairy-free line of products which includes a variety of caramel flavors, various brittles, and a sea salt caramel sauce, sold by the gallon bucket to vegan bakeries.
They also have seasonal flavors including chocolate peppermint, the popular pumpkin spice, apple and butterscotch marshmallow. As a nod to other local companies, they use Baba Black Lager from Uinta Brewery for their beer brittle.
AvenueSweets employs a staff of about eight full- and part-time employees, with more seasonally, when they ramp up production for Mother’s Day, then again for the holiday gifting season. l
AvenueSweets employee Evie Campagno operates Big Red, the automated caramel wrapper built in 1955 in Leeds, England. The caramels at AvenueSweets are no longer individually hand-wrapped, leaving owner Agnes Jones time to craft new candy concoctions. Photos by Ella Joy Olsen
Agnieszka Jones, co-owner of local candy company AvenueSweets consults her recipe as she tests a new caramel flavor. One of the secrets of her success is continual innovation.
La Choi’s Noodle Parlor – a staple Chinese restaurant in Clearfield
With businesses scattered across each side of the road, companies on State Street in Clearfield work to find ways to distinguish themselves. Some set up in strip malls and shopping areas, while others like Dark Prime Collectables Toy Store place a full-sized storm trooper replica by their door.
The building for La Choi's Noodle Parlor features a sign on the south side as well as one over the entrance. That said, the way the restaurant strives to distinguish themselves is through bold flavors and authentic cuisine.
A community staple, La Choi’s has served Davis County for several years under a series of owners. Since 2019, the restaurant has been run by the Chu family, with Peter leading the kitchen and Linda serving patrons.
“There’s a lot of people who come in [who], like, share their stories about coming to La Choi’s, like, when they were little,” said Yang Chu, a server as well as Peter and Linda Chu’s son. “Now they’re taking their kids to La Choi, and we’re kind of just keeping, I guess, the memory going now.”
According to Chu, his father has been cooking ever since he can remember – working for multiple restaurants and learning recipes from friends and families. Many of La Choi's most famous dishes feature either
By Simon Mortensen | s.mortensen@davisjournal.com
crunchy chow mien, thick lo mien or soft pan-fried noodles. These are often a part of the restaurant's lunch specials.
For Chu, his father’s pot stickers are what he enjoys most from the menu.
“I don’t think I’ve been to any place in Utah that actually has a dumpling or pot sticker that is as good as the ones we have,” said Chu. “I can’t get enough of those.”
In addition to perfecting recipes, La Choi’s focuses on keeping their food fresh. Each day, Chu’s parents personally buy items from the store and bring them back before opening. They then cut vegetables and prepare the raw foods before opening at 11 a.m.
Early into the Chu’s tenure as owners, they faced the storms of the pandemic – an experience that hurt several small, brick and mortar operations. To keep their doors open, they created online ordering and curbside pickup solutions. It was during this time when they experienced the love the Clearfield community has for their food, which helped them stay in business until they could open their doors again.
“I just find myself commenting about how the people are really nice,” Chu said. “People across Utah are really nice, but it feels more like it especially here in Clear-
field, it’s more, like, close knit.”
Though the restaurant has operated on its State Street location for several years, as construction on Lakeside Plaza begins and the building ages, Chu says that ownership may start looking for a new facility. That said, no official plans have been made yet.
Wherever they end up, Chu hopes for his parents to succeed, and that their food will still be enjoyed by a variety of customers.
“They’re insanely dedicated, and I couldn’t be more thankful for them,” said Chu. l
The Dough Lady’s sweet cinnamon roll aroma wafts through the valley
By Collette Hayes | c.hayes@mycityjournals.com
People in Utah seem to love sugar, especially a brown, buttery cinnamon roll loaded with fresh homemade blueberry jam, lemon curd, and a thick slather of cream cheese frosting melting into the warm, sweet dough.
“Sugar is our love language; we also want to be buried in butter!” The Dough Lady, Amy Lund said. “I love pulling something freshly baked out of the oven. It makes a home smell so deliciously comforting.”
Lund lives in Bountiful and grew up baking with her mom and sisters. Classic comfort treats, from chocolate chip cookies to brownies and cinnamon rolls, could always be found in the kitchen. After high school, Lund left her home in Sandy, Utah, and moved to Utah State University, where she received a Public Relations and Marketing degree, which proved valuable after she married and started a business selling take-and-bake frozen cinnamon roll dough.
“I got a new job in March of 2020 working in Brand Strategy and wasn’t loving it,” Lund said. “COVID hit, and everything became extremely stressful. My outlet for stress has always been baking, and I was baking a lot. My husband became increasingly concerned and finally said, “We’ve got to get all of these treats out of the house.”
At this point, Lund and her husband Eric
began to figure out a business plan to sell cinnamon rolls. In November 2020, the Lunds launched their idea for a take-and-bake frozen cinnamon roll business with only a Kitchen Aid and Bosch mixer on their kitchen countertop to fill orders.
“I was so nervous, scared, and vulnerable the first year we began the business,” Lund said. “While working full time, I sold frozen cinnamon roll dough off Instagram and to family and friends.”
With a large following on Instagram, the business exploded and proved to be a huge success. In October 2021, Lund finally slipped off her corporate shoes to focus on building what is now known as The Dough Lady, housed in a shared bakery kitchen in Woods Cross, Utah.
Still using the basic family cinnamon roll recipe, Lund has improved it by incorporating the best baking ideas from several recipes. The rolls are sold in packs of four and come in a variety of flavors, including cranberry orange, fresh peach, gingerbread, and the staff favorite, brown butter chai.
“Frozen dough has kind of a tricky shelf life,” Lund said. “I did a lot of testing, and the rolls are best baked within a week after receiving them for optimal rise. Tuesday is a favorite day of the week for our staff. It’s flavor testing day, where we create and test new flavor
ideas. Cinnamon is still our best seller, but it’s followed close by blueberry lemon.”
Interested in warm, freshly baked cinnamon rolls for breakfast or lunch at your office or private event? The Dough Lady caters from Bountiful to Provo with a minimum order of four dozen rolls. Need cinnamon rolls on hand for a late-night snack or early-morning comfort breakfast? That's no problem. Frozen dough can be purchased from The Dough Lady’s website. Perhaps you’re on the go and want to stop in at a local coffee shop and grab a freshly baked roll. The Dough Lady has you covered. The aroma of fresh cinnamon rolls wafts through several locations across the Wasatch Front.
“We deliver our fresh rolls to a variety of coffee shops around the valley,” Lund said. “You can always find a fresh roll somewhere – from Roots Coffee and Co. located downtown and in Sugar House, to Frankie and Essl’s breakfast shop by Liberty Park, The neighborhood Hive in Sugar House, The Fox Shop in Holladay where we deliver fresh and frozen rolls, the local farmers market downtown, Cheryl’s bagels in Bountiful, and we even do pop-ups at Jolley’s Corner in Salt Lake.”
According to Lund she never expected to be in the cinnamon roll business since it’s a labor-intensive dessert to bulk make, but as she says, “Nothing is quite like eating a warm, cin-
In October of 2021, Bountiful resident Amy Lund finally slipped off her corporate shoes to focus on building what is now known as The Dough Lady. A business known for its homemade cinnamon rolls loaded with fresh ingredients. Photo courtesy Amy Lund
namon roll right from the oven.”
For more information about The Dough Lady’s cinnamon rolls visit https://doughladyslc.com/ l
La Choi’s Noodle Parlor has been at their State street location in Clearfield for several years. Photo by Simon Mortensen
Ice cream for breakfast? New trend delights kids and adults alike
This may be the best news you get this summer: yes, you can have ice cream for breakfast. It’s no longer just a fantasy we had as kids. A rumored scientific study, some social media attention and a nifty kitchen gadget have taken everyone’s favorite summer dessert and turned it into a breakfast trend that’s delighting both kids and adults.
The trend first grabbed the spotlight a few years ago when it was reported a Japanese study found people who ate ice cream immediately upon awakening showed signs of reduced stress and heightened alertness.
Ice cream lovers everywhere were eager to scoop up this information, even though news agencies were unable to verify the study or its results. Still, lovers of the frozen treat determined the rumors worthy enough to change up their morning meal.
Then in 2021, the Ninja CREAMi Ice Cream Maker hit the market and became an instant social media sensation. The blender-size appliance claims to be able to quickly turn just about anything into a creamy frozen ice cream treat.
Add your ingredients – milk, cream, sugar, fruit, dairyfree milk alternatives, natural sweeteners, no-or-low calorie sweeteners, protein powder, flavor extract, chocolate, nut butter – press a button and watch as the mixture turns into ice cream.
Social media’s sweet influence
Next, enter TikTok. The platform’s track record of turning simple food preparations into global phenomena is unmatched.
Try searching “ice cream for breakfast” on TikTok. What you’ll get is an endless stream of videos about how to make Ninja CREAMi concoctions that range from rich and indulgent to low-carb, high-protein, no sugar and other health-conscious mixtures suitable for the most important meal of the day.
From unknown TikTokers to well-known social media influencers like Dylan Lemay and Alexis Frost, it seems like everyone on the internet is enjoying a bowl of sweet, creamy ice cream for breakfast. Even Nancy Pelosi, former Speaker of the House of Representatives, has openly shared her love for starting her day with ice cream.
By Bailey Chism | bailey.c@thecityjournals.com
“I have it for breakfast,” Pelosi told Ruthie Rogers on her podcast “Ruthie’s Table 4.” “It’s a great way to start the day. I don’t have it every day, but I have it often.”
If celebrities like these are starting their days with a scoop, you know it’s a trend with legs.
Sweet breakfasts are nothing new. In the United States, French toast and waffles get drenched with maple syrup. In France, pastries like pain au chocolat are breakfast staples.
In Thailand, breakfast might be sweet sticky rice drizzled with sweetened condensed milk, and in Japan, you’ll find fluffy, sweet soufflé pancakes. So, while ice cream for breakfast might seem revolutionary, it’s really just a twist on the longstanding and global tradition of sweet food in the a.m.
The breakfast-worthy frozen treat market is hot
Luckily for those ice cream lovers who want to enjoy a healthy-but-indulgent breakfast, the supermarket freezer case is loaded with options. You’ll find products that keep fat, calories and sugar low. Some offer significant doses of protein and other nutrients, and many are dairy-free and vegan.
Halo Top makes low-calorie, high-protein, dairy-based ice cream. Arctic Zero offers a similar product that is dairyfree. Famous for rich yogurt and healthy overnight oats, Noosa now offers frozen yogurt boosted with probiotics. Good for the mind
While the nutritional value of ice cream may be debatable, there’s no doubt that enjoying a favorite treat now and then can have a significant, if not short-term, positive impact on your mood. According to Rupa Health, small indulgences release feel-good neurotransmitters like serotonin and dopamine that boost happiness and reduce stress levels. So, that morning scoop may be just the pick-me-up you need.
Rachel Engelhart, a registered dietitian and certified intuitive eating counselor, told The Healthy that she advises her clients to fill their plates with nutritious foods, but also allow themselves to enjoy favorite treats like ice cream or chocolate in moderation.
“So many of my clients are hard on themselves and rather judgmental around their food choices, and it negatively impacts their mood,” she said. “Sprinkling our day with a delicious coffee, a yummy dessert or one of our favorite restaurant meals is also an important way to positively impact our mental health.”
The future of breakfast is now
The ice cream for breakfast trend is shaking up the industry. Across the United States, ice cream makers are creating new breakfast-themed flavors to meet consumer demand.
Baskin-Robbins recently launched a flavor called breakfast in bed – pancake and maple syrup ice creams swirled together with fluffy pancake pieces and ribbons of blueberry compote. And the supermarket brand Blue Bell's “I heart cereal” flavor features fruity cereal-infused ice cream with confetti sprinkles and bits of sugar-coated fruit cereal.
If you want to make your own breakfast ice cream, the internet is overflowing with recipes for classic custard-based ice cream, no-churn ice cream and healthy Ninja CREAMi recipes.
As the ice cream for breakfast trend gains traction, it’s clear this isn’t just a summer fling. With innovative appliances like the Ninja CREAMi, social media’s viral influence and a growing market for health-conscious frozen treats, our morning routines are getting a delicious makeover. So, when breakfast time rolls around, why not enjoy a sweet, creamy, cold scoop of joy? After all, who says you can’t have dessert first? l
Heroes behind the costumes of Heroic Utah are all about helping others
Many people use cosplay as a hobby and for fun, but some use their love of cosplay to help people. When that happens, foundations like Heroic Utah come into existence. Heroic Utah has been around for 13 years and is a nonprofit organization that uses its members’ cosplay abilities to help different organizations. Organizations such as the Ronald McDonald House and Make a Wish Foundation.
“We have a monthly appointment at the Ronald McDonald House that we go to read books to the kids and play games with them,” Eric Hall, one of the founding members said. “Also schools will call us for literacy nights. We’ll come and read to the kids there. We’ve worked with the Make-a-Wish Foundation to grant wishes to kids. And we’ve done the Muscular Dystrophy Association as well.”
Heroic Utah has been helping kids in many different ways with the events they are
By Shania Emmett | s.emmett@davisjournal.com
ple one to match me. And he wanted to show me that he had a mask just like me. And then he talked to me and hugged me and all that. And just the fact that he had his mask also allowed him to open up. And that just made
ances at FanX, Heroic Utah has made an impact in various areas. From starting as a small group with not many members, still
woman, and he loves your costume. He’s just too shy to talk right now.”
Zane said about an hour or so later he came running up to her with his little paper mask that he had made.”He had made a pur-
Heroic Utah gives local cosplayers an excuse to give back while having fun doing what they love: cosplay. Many of the members have their favorite cosplays that they have gotten to wear for events.
“Doctor Strange would be my favorite, I think,” Hall said. “I put a lot of work into making it what it is. With help from my brother we created his Sling ring, got a cool prop of the Eye of Agamotto and a prop of the hand spinners so it looks like you’re casting spells.”
“My favorite costume to cosplay is probably Catwoman,” said Zane. “It’s always really recognizable. I have a purple cowl and a purple catsuit. It’s the 1990s gym-balanced version. I always love going to events in that because everybody recognizes it, has a really good time, and it's just really fun to wear and just be sappy and silly and whatnot. So I really enjoy that. I’ve had little kids react really cutely to it.” l
Heroic Utah is a nonprofit cosplay group that helps different charities across Utah. Courtesy of Heroic Utah
Utah Food Industry Association returns to Davis
By Braden Nelsen | braden.n@mycityjournals.com
There are many important events that pass through the doors of the Davis Conference Center in Layton, and the Utah Food Industry Association annual conference is certainly no exception. If you’ve shopped at a grocery store or convenience store in Utah in the past 100 years, you’ve benefited directly from the services this organization provides.
The Utah Food Industry Association is bringing its annual conference back to the Davis Conference Center, a space that President and CEO Dave Davis says fits their needs perfectly, Aug. 5 and 6. The conference is key to yearly operations for the organization and will feature many updates, administrative changes, some impressive speakers, awards, and even a statewide bagging competition.
The conference, according to Davis, will also address many issues currently faced by the food industry in Utah, including working with consumers, the future of the retail industry, and artificial intelligence, and what implications there are for grocery stores, convenience stores, pharmacies and others. As well as discussing the future, however, Davis said that the conference will also be celebrating the past.
This includes the achievements of the Call to Action Foundation, which has raised millions of dollars toward assisting with the unaffordable housing crisis in Utah. As well, the Association will be inducting one more into their Hall of Fame –Monte Peterson, of Peterson’s Marketplace in Riverton. As owner and operator of the market, Peterson learned from a young age the importance of delivering quality products and service to the community.
Rounding out the conference will be the Best Bagging contest. This competition, hosted annually, recognizes the best, and quickest bagger in the state. These employees come from all over to demonstrate their skills in bagging groceries, and not just for the title of best bagger in the state. The winner of the competition will head to Las Vegas and compete for the title of the best bagger in the nation.
The 2024 Utah Food Industry Association conference here in Davis goes to show just how key this county is to the entire state. From industry and agriculture to small businesses and culture, Davis has proved time and time again that this county is the spot to be. l
The 2023 Best Bagger in Utah: Madison Ireland of Harmons Neighborhood Grocer. Photo courtesy of Dave Davis
Learn how to be prepared before disaster strikes
The worst time to prepare is after a disaster strikes. Davis County has been hit with major windstorms, an earthquake and other emergencies in the last few years. There’s certainly more to come and the Bountiful City Neighborhood Emergency Preparedness Council is trying to make sure residents are ready when that happens.
The group is hosting the South Davis Emergency Preparedness Fair Sept. 7 at the Megaplex Theatres at Legacy Crossing in Centerville. It is free and open to the public. The theme is “Safe Today, Secure Tomorrow.”
“The whole idea behind the fair is to get our citizens prepared for any emergency and just as importantly to have them prepared to work with the various aid agencies and public service groups that will be coming in and helping,” said Bountiful City Neighborhood Emergency Preparedness Council Community Liaison volunteer Cacey Bowen. “So besides stressing the preparedness portion like where to buy food and get equipment, think about how you’re going to eat or what you need to do.”
Plus, an offshoot is cyber security and keeping information safe, he said. “We also bring in all of the agencies that would be involved in an emergency and it’s not just the fire department or the police department or those types of agencies. But also the utility groups. We have the public utilities, the water departments, Rocky Mountain Power as well
as the National Guard.”
By Becky Ginos | becky.g@davisjournal.com
Bowen said they want to get the people who will be helping the citizens. “They’re trying to build a relationship and bond between them. We’re very community supported in trying to get the police interfacing well with the public. We’re lucky in Davis County that we have such good police departments and the citizens have a good rapport with them. We’re just trying to continue to strengthen that.”
The fair will feature vendor booths where visitors can buy preparedness items. “Outside we’ll have people that are doing demonstrations,” said Bowen. “We’ve got Whole House Generators, Intermountain Wind & Solar and Croft Power Equipment.”
Croft is going to present on chainsaw usage, how to safely use them and how to take care of them to make certain that they will work in the case of an emergency, he said. “I talked Mark Croft into that because the majority of disasters that we’ve responded to in Davis County over the past few years have been windstorms and the primary tool in getting things restored are chainsaws.”
There will also be speakers throughout the day. Marcello Surjopolos, President of Food Storage Depot will present on topics such as seven steps to emergency preparedness, evacuation, emergency kits, emergency water, short and long term food storage and a variety of other things people would need in the event of an emergency.
“It’s my personal mission for 10,000 families to get prepared,” said Surjopolos.
“It’s a perfect storm of bad things happening. I don’t want to lead by fear, I’ve just seen more things coming for the family.”
Inflation is happening here, he said. “As an employer you try not to raise people’s pay but things get more expensive and they’re not paid more. There have also been a ton of cyber attacks a year. There’s just a lot of things happening.”
Surjopolos offers the preparednesschallenge.com where he teaches the principles
Asof preparedness over the course of five days. The workshop is usually $600 but he is giving it for $17 at the fair to get people started, he said. “It sets them up with the basics to get them started. People got used to bad news in 2020 and 2021. They’re not as motivated to get prepared.”
Fear is a great short term motivator, said Surjopolos. “You have to prepare because you love it – not for the short term.”
The fair runs from 9 a.m. – 4 p.m. The theater is located at 1075 Legacy Crossing Blvd. Centerville. l
Back-to-school shoppers may get a recess from inflation
Robert Spendlove, Zions Bank Economist
families prepare for the 2024-2025 school year, forecasters are penciling in a drop in back-to-school spending. Total K-12 spending is expected to decline from $41.5 billion in 2023 to $38.8 billion this year, with back-to-college spending falling from $94 billion to $86.6 billion, according to the National Retail Federation.
Families stocking up on school essentials plan to shell out an average of $875 for primary and secondary school students and $1,365 for college students, the NRF reports. That’s slightly down from $890 and $1367, respectively, in 2023.
The projected dip may be a sign of weakening consumer demand coupled with slowing inflation. Overall prices dropped from May to June for the first time since the start of the pandemic. And over the past 12 months, wage growth has outpaced inflation. Average unadjusted weekly earnings grew 4% over the past year, compared to 3% annual inflation. This means families are finally regaining some of the purchasing power lost to pandemic-era inflation.
When it comes to back-to-school expenditures, you might notice greater price
relief in what you pay for goods — physical items like textbooks, computers and smartphones — compared to the cost of services — intangible offerings like tuition and haircuts. That’s because goods prices have largely stabilized, while service prices continue to climb.
Some examples of services that have
become more expensive over the past year include elementary and high school fees, daycare and preschool tuition, and haircut prices, according to Consumer Price Index data. Meanwhile, goods like smartphones, computers, children’s shoes and college textbooks have gotten cheaper.
Will the cooling prices of early summer
continue? If so, back-to-school shoppers may get a longer recess from inflation. The July Consumer Price Index, which will be released on Aug. 14, will provide more insight. If the index continues to slow, it would be a strong case for the Federal Reserve to cut interest rates in the next few months.
Here are a few ways to sharpen your budgeting skills and help keep back-toschool spending in check:
Make a plan. Before you hit the stores or shop online, have a clear idea of what you need and how much you want to spend.
Budget for the big picture. Don’t budget for each item individually. Instead, decide what your child will need and pick a dollar amount to cap your overall spending.
Involve children. Use back-to-school shopping as an opportunity to teach kids about budgeting. Letting children have a say in shopping decisions can help them learn invaluable money lessons.
Robert Spendlove is senior economist for Zions Bank, a division of Zions Bancorporation, N.A l
Eli and Sabrina Bowen check out the city sweeper at the South Davis Emergency Preparedness Fair in 2022. Courtesy photo
The Wine Academy of Utah uncorks wine education
By Peri Kinder | peri.k@thecityjournals.com
In the world of fine dining, wine often takes center stage. However, understanding the realm of wine can be intimidating. Jim Santangelo founded the Wine Academy of Utah in 2008 to help demystify the complexities of wine, offering knowledge to help both enthusiasts and professionals.
“People want to be more empowered,” Santangelo said, “and they want more of an experience emphasis. You sit down and look at that wine list, or see all these great products in the wine store and you’re going to increase your own experience through knowledge.”
Whether someone is looking for a wine certification, a tasting tour or an in-home wine education experience, Santangelo hopes to increase wine knowledge, one sip at a time. He’s seen a heightened interest from consumers in the academy’s courses when, in the past, hospitality professionals made up the majority of attendees, but now, that mix is about 50/50.
The Wine Academy of Utah offers two certification courses, approved through the Wine & Spirit Education Trust. The WSET Level 1 course is a one- or two-day program that introduces students to food and wine matching, and storing and serving wine.
The WSET Level 2 is a 10-week course for people in the retail, sales or hospitality industry and for serious wine consumers who want to expand their knowledge.
“The first step in becoming a wine expert is knowing your geography,” he said. “If you’re talking about Spain, know where Spain is in the world. Know there are different regions in Spain and know that it’s connected to France. That helps establish a good foundation to place all your wine knowledge.”
Originally from upstate New York, Santangelo came to Utah to attend college in 1994. He started working at the Stein Eriksen Lodge in Deer Valley and fell in love with the hospitality industry. Santangelo continued working
at high-end restaurants, gaining experience and building his wine knowledge.
Intrigued by how wine can enhance a dining experience, Santangelo decided to become a certified Sommelier and wine educator. By bringing his knowledge to Utah wine enthusiasts, he’s found a way to educate through fun experiences and adventures.
The Wine Academy of Utah also offers monthly whisky tastings at The Westerner (3360 S. Redwood Road) that include a professional lecture and free country swing classes. Regular Cigar & Spirits tastings introduce people to the etiquette of cigar smoking. The academy also participates in a variety of wine tastings for organizations like Tracy Aviary and The Leonardo in Salt Lake.
“We provide fun, educational and entertaining events in these consumer tastings,” he said. “I’m just really proud to be able to do that.”
For those beginning a foray into the world of wine, Santange-
lo offers in-home tasting events, catered to educate in the comfort of home. The tasting includes all beverages and glassware, tasting notes and a presentation from a certified Wine & Spirits specialist for up to 18 guests. For more information, visit WineAcademyofUtah.com.
“Having a Sommelier in the
comfort of your own home really spices up a cocktail party,” he said. “You’re having a complete and natural discussion about something that’s been around for thousands of years, and how it can change based on cultures. You’re there having a great conversation and enjoying a beautiful product.”l
The Wine Academy of Utah offers courses, tastings and certifications for consumers and professionals who want to learn about wine and spirits. Stock photo
From World’s Fair to county fair food is #1
By Linda Petersen | l.petersen@mycityjournals.com
August to September is fair season in Utah, and across the state counties are gearing up for the annual celebration which will culminate with the Utah State Fair. Although there is always plenty to see and do at the fair, perhaps what comes to mind first is the food that is found there. Almost none of it is healthy and most of it can’t be found anywhere else.
From corn dogs to churros, most fair food is fried. There are the traditional offerings such as hot dogs, corn dogs and hamburgers but these days the average fairgoer can also enjoy fried avocados, fried Coke and even fried Twinkies and Oreos.
So, how did this fine cuisine (tongue-in-cheek here!) evolve?
It all began with the first World’s Fair which was held in 1851 at the Crystal Palace in London. Fairgoers came with appetites and organizers had to find a way to feed them. Not surprisingly, cheap and easy were the priorities.
By 1863 when the World’s Fair was held in Chicago, Americans were ready to be introduced to new foods such as tamales and Vienna beef hotdogs. Even now 160 years
later, a fair without such fare is unimaginable.
Many foods have even been invented, discovered or tested at fairs, according to Sciencemeetsfood.org. “At the second U.S. World's Expo held in 1893 in Chicago, a few famous foods were born. Cracker Jack® was created and sold by the Rueckheim brothers. Pabst Beer won the highest honors in competition and changed the name to Pabst Blue Ribbon Beer,” the site says.
Over the years, the offerings have gotten even more inventive.
Fairgoers at different venues can now enjoy chicken-fried bacon, hot-beef sundaes, cookie fries, deep-fried butter balls, python kebabs, deep-fried mashed potatoes on a stick and even fried beer.
Many communities, while offering the standard fare, also have their local-specific offerings at their fairs and festivals. Chocolate covered scorpions, crickets and mealworms are the order of the day at the Arizona State Fair, for example.
While fair food in Utah tends to be tamer, there are still favorites at every fair. Utah’s own Deep Fried Green
Jell-O served at the Utah State Fair even made it onto Circel All Access’s Top 10 Weird State Fair Foods Across the U.S. list (#9 if you’re interested).
Smaller communities often have their own signature fair food. Turkey drumsticks, for example, are a huge hit at the Scandinavian Festival and other fairs in Ephraim, the home of many turkey farmers. And what would the Rich County Fair be like without Bear Lake raspberry milkshakes?
In the end, fair food has become an experience as much as an easy way to fill your belly:
“State-fair food, once defined by pie contests in the exhibition hall and elephant ears by the rides, has evolved into something elemental – the carnival freak show reincarnated, rolled in batter, dipped in oil and served on a stick,” a 2019 Time magazine article said.
So, as fair season rolls around, what’s going to be your guilty pleasure? l
From Lisa’s Kitchen: BERRY SCONES
Having been born and raised in Oregon – before I found the wonderful state of Utah – I grew up with the POV that blackberries were an obnoxious, invasive and thorny weed that offered small delicious fruit but at a painful price. Too many times to remember, I had fallen into the arching thorny brambles trying to reach the protected berry. I had conditioned myself to give a wide berth to this briers. When I moved to Utah – I discovered there were actually gardeners who had PURPOSELY planted and were caring for this vegetation! I am NOW one of those gardeners! In our family, whoever grows the most fruit, wins. So I grow a few of these brambles: raspberries, blackberries & tayberries.
This scone recipe is wonderful for any of these berries (even blueberries) but since my blackberries are so plentiful right now – blackberries made it into the magical mixing bowl. Tips for success: Use the butter right out of the refrigerator. Using butter out of the freezer is very hard to grate (I usually impale my fingers from pressing so hard). Also, chilling the scones in the refrigerator right before baking gives the butter time to set (so the scones do not splay out while baking).
I just had to make back to back batches – these delicate buttery scones were eaten so fast.
Hicks Haven
By Lisa Hicks
INGREDIENTS:
4 C Flour
½ C Sugar
4 t. Baking Powder
½ t. Salt
1 C Butter – grated, very cold
1 C Milk ( whatever you have on hand)
½ t. Vanilla Extract
1½ C Berries - fresh or frozen (not too many) Lemon Glaze
1 C Powdered Sugar
1½ T. Lemon Juice
¼ t. Vanilla Extract
1 t. Poppy Seeds (optional)
DIRECTIONS:
Preheat oven to 375° and line a cookie sheet with parchment paper – set aside. In a large bowl, whisk together flour, sugar, baking powder and salt.
Cut in thoroughly the grated butter.
In a liquid cup measurement, pour the milk and add the vanilla extract, stirring to combine. Carefully stir in milk/vanilla mixture into the flour mixture. You do not want to over mix, but it is tricky to incorporate the liquid to make a dough. Once dough is beginning to cling together but is still a bit shaggy, transfer to a lightly-floured surface.
Sprinkle the berries over the dough, and lightly work the dough until the berries are combined. Divide the dough into two even pieces, and mould each round into an 8” disc. Cut each into eight wedg-
es and transfer wedges onto the prepared cookie sheet. Place in the refrigerator for 20 minutes. Bake at 375° for 18-20 minutes. Remove from the oven and cool on a wire rack. While the scones cool, prepare the glaze by whisking listed ingredients together. When scones are cooled, drizzle glaze lightly over the top of each scone. Allow to sit and harden before serving. (Good luck with waiting – my family does not)
Monday Intervention
A&E 6 p.m.
From their first meeting, Corinne and Joey have been mixing love with drugs. Now, the two live in Northern California, where they scrounge together any money they can get their hands on for meth. However, time may be running out to help them.
61st Street (30) KUCW 9 p.m.
Season 2 continues with an all-new episode, in which Martha (Aunjanue Ellis-Taylor) urges the mayor’s office to put more pressure on the police. As the department starts searching for a scapegoat, however, Officer Logan (Mark O’Brien) finds himself stuck.
Tuesday
Celebrity Family Feud (4) KTVX 7 p.m.
Comedian Steve Harvey hosts an allnew episode of this celebrity-focused “Family Feud” spinoff. Tonight, see Fat Joe take on Gabriel “Fluffy” Iglesias, then David Foster and Katharine McPhee face Clay Aiken, as all four celebrities play for charity.
Hard Knocks: Training Camp With the Chicago Bears
HBO 7 p.m.
The camera crews from NFL Films chronicle the inner workings of the Chicago Bears as they begin training camp in preparation for the 2024 NFL season. This season premiere highlights Bear’s rookie quarterback Caleb Williams and the pressure he’s under.
Wednesday
Pretty Woman
HBO 7 p.m.
A wealthy businessman (Richard Gere) hires an out-of-luck call girl (Julia Roberts) to be his companion at social events for a week in this classic Garry Marshall romance. As the pair’s relationship grows, it becomes more than a simple transaction.
Claim to Fame (4) KTVX 8 p.m.
With $100,000 on the line, the remaining celebrity relatives will do everything in their power to keep their identity and lineage a secret. However, will it be enough to keep the other contestants from connecting the dots? Kevin and Franklin Jonas host.
Thursday
Don’t Forget the Lyrics!
(13) KSTU 7 p.m.
Niecy Nash welcomes a new crop of contestants to perform songs with the studio band. The lyrics appear on screen until they’re taken away in this highstakes karaoke contest. If a contestant can sing nine songs correctly, they get a shot at $1 million.
Lucky 13 (4) KTVX 8 p.m.
Shaquille O’Neal and Gina Rodriguez test contestants’ knowledge with 13 true-or-false questions with a twist: just how well do they know what they know and what they don’t know. If they can predict how they’ve done, they could take home a $1 million.
Friday
WWE Friday Night SmackDown
(13) KSTU 7 p.m.
Live from BOK Center in Tulsa, Okla., it’s the fallout from the Biggest Party of the Summer. With some major matchups at SummerSlam, did champions Cody Rhodes, Bayley and Logan Paul stave off challengers Solo Sikoa, Nia Jax and LA Knight, respectively? The Serpent Queen STARZ 9 p.m.
Yes, Catherine de Medici (Samantha Morton) is a bit unorthodox, but there’s a method to her madness and succinctness to her incredible cruelty. But as relations with England get complicated, family remains front and center for the Bourbons and France.
Saturday
2024 Paris Olympics
USA 2:30 p.m.
Paris might not be known for its beaches, but the French know how to move sand around. The Men’s Beach Volleyball Gold Final will finally settle which nation takes home the gold and earns bragging rights for the next four years. Silver is nice, too.
Miss Cleo: Her Rise and Fall LIFE 6 p.m.
Robin Allen stars as beloved TV per sonality Miss Cleo in this biopic. Single
Tuesday
(7) KUED 7 p.m.
mom Youree Harris (Allen) finds herself desperate to take care of her family, taking a job at the Psychic Friends Network — becoming the network’s most beloved personality.
48 Hours
(2) KUTV 8 p.m.
A new story of true crime unfolds as journalists investigate shocking criminal cases and compelling real-life drama in this latest episode. Crossing all aspects of the human condition, get an in-depth look at the mysteries that enrapture a nation.
Sunday
PGA Tour Golf
(2) KUTV 1 p.m.
With more than $7.9 million on the line, the PGA’s best and brightest take to the greens of Sedgefield Country Club in Greensboro, N.C., for the final round of the Wyndham Championship. Last year, Lucas Glover won by two shots over Russell Henley.
Industry
HBO 7 p.m.
As “ethical investing” becomes a popular strategy on Wall Street, Pierpoint decides to take note. Yasmin (Marisa Abela), Robert (Harry Lawtey) and Eric (Ken Leung) take the lead on the IPO of a glitzy green tech company during this Season 3 premiere.
Naked and Afraid: Last One Standing
DISC 9 p.m.
Sun’s out, buns out as the naked survivalists do their best to make it through the challenges without succumbing to bug bites, backstabbing and front staring. Dan and Jeff must work
Gods of Tennis
“Gods of Tennis” reaches its conclusion Tuesday, Aug. 6, on PBS. In this series finale, the rivalry of two of the greatest women in Tennis during the 1980s helps make the sport a must-watch event. Then, despite dominating Wimbledon, Martina Navratilova still struggles to reach Chris Evert’s level of popularity.
Celebrity Profile
By Jay Bobbin TV Media
Oliver Platt has been in the acting game for a long time, but he’s having an especially fruitful time now.
Soon to enter his 10th season on the Wednesday NBC drama “Chicago Med,” he’s also seen on the widely acclaimed, FX-produced and Hulustreamed series “The Bear,” and the two roles — both with ties to the Windy City — give him great variety. In “Chicago Med,” he plays hospital psychiatric chief Daniel Charles, who has faced plenty of his own challenges while also dealing with colleagues and patients. And in “The Bear,” he’s Jimmy “Cicero” Kalinowski (or “Uncle Jimmy”), a longtime friend and financial benefactor of the central family that runs a Chicago restaurant.
Canadian native Platt’s career dates back to his part as an FBI agent in director Jonathan Demme’s 1988 movie “Married to the Mob,” and he also had a visible role the same year in the Mike Nichols-directed “Working Girl.” Since then, it’s been virtually nonstop work for Platt across film, television and stage, and he has earned Primetime Emmy and Tony nominations along the way.
Standout film parts for Platt have included an attorney who tries to draw up an unusual contract for a couple (Woody Harrelson, Demi Moore) who will earn $1 million if the wife spends a night with another man (Robert Redford) in “Indecent Proposal,” and an engineer who sneaks aboard an airborne plane with a commando team to defeat terrorist hijackers in “Executive Decision” (1996).
Though TV has had most of Platt’s professional attention for the past decade, he still has managed to keep his hand in the movie world. He was featured in the recent comedy “Babes,” which marked the feature-directing debut of Pamela Adlon (“Better Things”). With “Chicago Med” returning and “The Bear” confirmed for a forthcoming fourth season, the home screen will remain Platt’s home base for at least a while more.
EMPOWERING OUR HEROES
• NOT medicine
• NOT shock therapy
• NOT invasive
• IS safe and effective
• IS COVERED by most insurance
Groovy grub
The Utah food scene in the ’70s was abysmal. The state’s greatest culinary achievement was Arctic Circle’s fry sauce, followed closely by green Jell-O salads filled with pineapple or shredded carrots or (retching noises) cottage cheese.
I was a kid during that decade and my mother was a whiz at preparing trendy 1970’s cuisine. She mastered the crushed-saltine meatloaf. She casseroled the heck out of tater tots, cream of mushroom soup and ground beef. Her chicken-fried steak (hamburger patties covered in smashed cornflakes and slathered with A-1 sauce) was a weekly staple.
In a rush, she’d chop up a jarful of dried beef, mix it into a cream sauce and dump it on toast. The sodium content of that meal is still wreaking havoc on my kidneys.
Going out to dinner was a luxury for our family, which included me and four siblings. So that left Mom with the difficult task of feeding six people every night with whatever we had in the cupboards. Mom would sit at the table, clenching her jaw, and I knew better than to complain about the tuna and potato chip casserole. But I still did.
Eating at a restaurant was an event. I have vague memories of eating at Restaurant Minoa, a Greek place in Salt Lake, wearing my Sunday best and feeling very adult when
Peri Kinder Life and Laughter
I ordered the halibut (which I didn’t eat because I found a fishbone and refused to eat, and my parents got mad and we never went back).
I also remember trying Chinese hot mustard for the first time. I smothered my char siu pork in the creamy sauce, put it in my mouth and regained consciousness three hours later.
Most of our dining out was at places like Shakey’s, with its deliciously crispy pizza crust, or A&W drive-in, with food trays clipped to the car window and frosty mugs of root beer. There was also Dee’s Hamburgers in Murray that featured a creepy clown sign and cheap burgers.
Church dinners played a big part in my childhood. The potluck free-for-all was a Russian roulette of food poisoning. We knew whose overcooked ham was sprinkled with cat hair, and how to avoid potato salad that had been left in the sun. But the dessert table was fair game with its chocolate sheet cake,
spice cookies and lemon bars. I didn’t even care if they were covered with Siamese fur.
We also subsisted on Mormon wedding fare; miniature paper cups filled with butter mints and peanuts, and grape Kool-Aid spiked with 7-Up.
But my favorite childhood dining memory was going to Chuck-A-Rama with my grandparents. We’d go on Sunday (which mom didn’t approve of but which wasn’t a sin if you were with your grandparents) and the all-you-can-eat buffet was laden with piles of fruits and salads and meats and desserts, gleaming under fluorescent lights like an offering to the gods.
We’d load our plates and eat until we were dizzy. Then we became Grandma’s partners in crime. Although signs at ChuckA-Rama said taking food home was strictly forbidden, Grandma told each of the grandkids to get a fried drumstick or chicken breast, and a scone. She’d wrap the food carefully in napkins and walk out of the restaurant as nonchalantly as Al Capone. Now, the bland food of my childhood is replaced with tasty cuisine from all over the globe. But I often miss my childhood dinners with everyone sitting around the table. Although it’s still a hard “No” to tuna casserole, with or without potato chips.
