Sandy Journal | August 2024

TIBURON FINE DINING SUPPORTS STUDENTS WITH DISABILITIES THROUGH FARM-TO-TABLE INITIATIVE

By Julie Slama | j.slama@mycityjournals.com

Ken Rose knows the benefits of a culinary garden.

For 25 years, Rose has been the owner of Tiburon, a restaurant that sits close to the Sandy-Midvale cities’ border. The fine dining establishment sits unassumingly in a former fruit stand, offering a “crazy popular” dish he created, a charbroiled New Zealand elk tenderloin with creamy mushroom duxelles and green peppercorn demi-glace.

Rose opened Sandy’s Epic and South Jordan’s Wild Rose restaurants with other owners, who eventually took them over. He and his son, Ryan, own The Beurre & Emulsions, selling Tiburon’s signature house butter featuring roasted red bell peppers, white balsamic vinegar and honey as well as its signature house dressing, basil and dark balsamic vinegar emulsion— basically, “a creamy vinaigrette,” Rose described in layman’s terms. They also are experimenting with other butters to add to their offerings at the weekly Sandy Farmer’s Market.

He opened and is operating Hoof and Vine in Sandy’s Union Heights neighbor-

hood with his son, Eric, who also uses fresh garden produce at the restaurant.

“One of the most significant benefits is the availability of fresher and higher quality ingredients,” Rose said. “Having our own garden ensures the food we serve is as fresh and flavorful as it gets.”

That’s because his staff has the ingredients growing only feet from their kitchen.

“By doing this, our vegetables retain their strong flavors and don’t lose flavors over time by sitting on a shelf,” he said.

Tiburon, located near the Sandy/Midvale border, offers locally sourced

fine dining restaurant. (Julie Slama/City Journals)

From using crockpots and air fryers to ordering groceries and meals from third party delivery services, we all strive to lessen the time it takes to put a meal on the table. New York Post reports “Americans spend more than 400 hours a year in the kitchen.”

Linda Lederman, a kitchen competence coach and graduate of Rouxbe Cooking School and the Institute for Integrative Nutrition, provides tips and tricks when it comes to meal prepping and time-saving hacks in efforts to continue the vital practice of having dinners around the table. Lederman said, “Research shows that when you have a sit-down family meal, your kids do better in school, they have better communication skills, they have better social skills, and believe it or not, they're less likely to abuse illegal substances.”

What’s her first tip to reclaiming the dinner table? Evaluating your schedule. This includes your spouse’s schedule and your children’s schedule too. Once you identify your timeframe allotted for your meals in a given week you can then start planning out your meals whether it be for an open evening allowing a more time-intensive meal, or a quick turnaround night of needing to repurpose leftovers from the night before. Lederman emphasized that “each family will have a different lifestyle, there is not a one size fits all.”

In efforts to meet the needs of your schedule, Lederman suggests using a variety of time savers including:

• Meal prepping. This is where you prepare ingredients so you can quickly use them throughout your week. Examples Lederman shared include prepping lettuce (paper towel in bowl, washed lettuce, then covered with another paper towel and lid to absorb moisture) so that it’s ready to eat throughout the week for salads, burgers and sandwiches;

Meal prepping tips and tricks

By Holly Curby | hello@hollycurby.com

and cooking hamburger meat to use throughout the week in tacos, spaghetti sauce and in a casserole. This helps avoid having to prepare items before each meal.

• Sheet pan dinners, one pot meals or crockpot meals. All of these methods require minimal cooking steps and equipment needed, therefore saving time cleaning up at the end of the meal.

• Batch cooking. This is where you make at least double of a recipe so that you can quickly pull it out to use at another time. This method is used for breaking down into smaller portions for your family to be able to grab and go as needed, or even to freeze for future use.

When it comes to freezing items, Lederman suggests freezing foods such as broths (fish broth or chicken broth), soups, and even sauces like tomato sauce and pesto sauce which she recommends repurposing by putting on chicken breasts, adding to a turkey bacon sandwich, or even putting in a pasta. “Avoid freezing vegetables though,” Lederman cautions, “and make sure you put freezer foods in small portion sizes so when you pull them out you aren’t having to eat them for days.” Smaller portions of broth and sauces can be put into ice cube trays with a little olive oil to be able to pull out as needed when adding a little flavor to soups, stews, and when sautéing or roasting vegetables. Of course, all freezer items should include the date the food was made and a labeling of what the item is as once the foods are frozen they often resemble another food.

When it comes to saving both time and costs in shopping for your meals, Lederman suggests seeing what you have in your pantry, refrigerator and freezer first and then making a list so you don’t buy excess items.

“You’re not only getting rid of your food waste,” Lederman explained, “but

you're not wasting food and you're reducing your food costs because there's no waste.” Not only does she suggest adding to your list items that are staples for you and your family such as always having pasta on hand if you and your family use pasta in many recipes, but she also suggests writing your items down on your list by category of like-minded foods such as fresh produce, dairy, meats, frozen foods, and canned goods so that your shopping time is drastically reduced.

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For more meal prepping tips and tricks, as well as for Lederman’s free “Easy One Dish Dinners” eBook, check out Holly’s Highlights podcast Season 3 Episode 14 wherever you listen to podcasts including Spotify, Apple Podcast, Google Podcast, Amazon Music, TuneIn+Alexa, iHeartRadio, Pandora, and www.hollycurby.com. l

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Larry K. meal preps meat to be served at a graduation celebration. (Photo courtesy Holly Curby)

New school leadership in place at some Sandy’s schools

By Julie Slama | j.slama@mycityjournals.com

When walking through Union Middle School’s doors Aug. 19, the start of this school year, Principal Angi Holden may be one of those greeting students.

Holden replaces Brenda McCann, who after two years, has moved on to lead nearby Hillcrest High School.

“I am excited to be at Union Middle School to build new relationships, support excellence for every student every day as a united school community,” she said. “Union Middle School has a rich history and commitment to education.”

Holden is one of a dozen administrators who will be new to several of Sandy’s schools.

She said as the new principal, she looks forward to working “with our amazing educators and community to stay true to the Union values and guiding principles that every student can succeed; in every classroom, we are valued and appreciated; and every day, we support each other in excellence.”

Holden, who recently served as Bella Vista Elementary’s principal and has been an assistant principal at Glacier Hills Elementary, has secondary school experience. She taught in junior high, middle and high school and has been an instructional coach at Mt. Jordan Middle. She also has been a special education specialist.

“I have a passion for secondary students and providing them with positive, caring supports as they move through developmental stages in their lives,” she said.

Moreover, while at Bella Vista, Holden helped propel that school community’s desire to incorporate more STEAM learning into the curriculum. She looks forward to supporting the same movement at Union.

“I know our teams have some ideas and goals to move toward building STEAM opportunities through after-school clubs and activities. We will also explore grant opportunities to continue to support the existing STEAM programs such as (FIRST) LEGO League and look at expanding some ideas our teams have for hydroponic green house, technology, math and STEAM makerspace explorations,” she said.

At the same time, Holden wants to continue supporting the strong performing arts programs at Union.

“Our new and amazing building will (have) a wonderful new state-of-the-art auditorium and our Bobcat Den that can been used as a small theater. These performance venues will allow us to continue the incredible traditions of our theater, music and dance programs. This school year will provide great opportunities for our students and community to participate and see new opportunities for collaboration within the Hillcrest feeder system,” she said, adding that there are school goals to continue af-

ter-school tutoring as well as expanding after-school programs and activities. “I am looking forward to collaborating with our educators and leadership teams to see what we can do to provide the best for our Union’s students.”

McCann is thankful of the support she received from the community, especially through the rebuild of the school and the ongoing construction of the auditorium. She said it was fun to return to be principal of her former school.

“I remembered this and that when I went to Union, so it was fun to return; Union was a perfect fit,” she said of her first position as principal. “We still maintained some of the traditions from the old school to the new one with the spirit of the Bobcat, who we represent. Union has a lot of culture and is proud of its Bobcat traditions. Those don’t always stick with middle schools as much, but it does at Union and maybe that’s because of the number of years it’s been a school. It’s a value of our community. This community is awesome. It’s a very supportive, rational community.”

Also leaving the community is Sandy Elementary’s four-year principal, Shawn Walker. He will be principal at Canyon View Elementary in Cottonwood Heights.

“I’ll miss the community of Sandy,” he said. “The teachers worked so hard to make a difference for students and their families. I’ll miss the students who were always so happy to come to school and see their teachers and me. I’ll miss the kind and supportive staff as well.”

In fact, the staff and faculty at Sandy worked hard to become an AVID school this year, which will increase the school’s academic rigor, Walker said, adding now students will focus on writing, inquiry, collaboration, organization and reading in every lesson.

“We worked hard to identify essential standards by grade and support teachers in helping students master those crucial skills. Our vision and mission statements were a result of our stakeholder input and truly reflected our values and ideals,” he said. “We implemented many programs to support student well-being and connectedness to school and elevate their self-perception as scholars who are capable of mastering rigorous academic content and critical thinking skills.”

Other Canyons School District appointments include:

• Elenoa Puo — Sandy Elementary principal

I am excited to be at Union Middle School to build new relationships, support excellence for every student every day as a united school community. “Union Middle School has a rich history and commitment to education.

Angi Holden

• Kierstin Draper — Crescent Elementary principal

• Jeff Nalwalker — Quail Hollow Elementary principal

• Shad DeMill — Lone Peak Elementary principal

• Aimee Wagner — Silver Mesa Elementary principal

• Dave Barrett — Jordan High assistant principal

• Sifa Tafisi — Eastmont Middle assistant principal

• Michelle Snarr — Jordan Valley School and Life Skills Academy assistant principal

• Ashley Lennox — Sprucewood Elementary assistant principal

• Leslie Robinett — Granite Elementary assistant principal

• Angela Oviatt — Silver Mesa Elementary assistant principal

• Rebecca Bass — Corner Canyon High assistant principal

• Brooke Rauzon — Draper Park Middle assistant principal

• Amber Tuckett — Draper Park Middle intern assistant principal

• Courtney Long — Midvale Middle principal

• Areli Nevarez Gonzalez — Hillcrest assistant principal

• Ari Tavo — Midvale Middle assistant principal

• Amy Sandgren — Midvalley Elementary assistant principal

• Emily Wilson — Midvale Elementary assistant principal

• Janae Powell — East Midvale Elementary assistant principal

• Sierra Segura — Copperview Elementary assistant principal

• Barbra Winder — Bella Vista principal

• Tracy Stacy — Butler Elementary principal l

Brenda McCann is stepping down as Union Middle School’s principal to head up nearby Hillcrest High in Midvale. (Julie Slama/City Journals)

Locals’ list of favorite restaurants unique to Sandy City

By Rebecca Olds | rebecca.o@thecityjournals.com

From coffee shops, bakeries, cafes to fine dining, Sandy is a place loaded with unique restaurants you can’t find anywhere else in Utah, or even the world.

Locals shared their many favorites in response to a Facebook post, here are the top seven (with some honorable mentions) to satisfy a variety of cravings.

Localz Bistro

The well-known local bar and grill, Localz Bistro, offers a “comfort menu” with a variety of options that have won Best of SLC awards on two different occasions. Customers can order anything from chili, to gumbo, to fried chicken, to steak, to pasta.

Another similar restaurant in the area with an honorable mention from commenters is the Tin Roof Grill. If you want something homier while still being health conscious, check out The Peppered Vine.

The Philadelphian

This sandwich shop has called Sandy City home for more than 30 years. While it doesn’t look like much on the outside, more than a few locals voted for this as one of the best local restaurants in Sandy. Specializing is cheesesteak subs, one local also recommended the fried mushrooms.

Caffeine Station

Caffeine Station is a locally sourced coffee shop of Sandy, where the owner is “ob-

sessed with coffee” and has been for more than 10 years. The menu also offers fresh crepes and sandwiches.

An honorable mention and perfect combo with that coffee would be locally-owned and operated, Ryan’s Bagels. If a juice sounds better, visit the only Robeks in Utah.

Makanmakan Asian StrEat Food Fare

Makanmakan Asian fusion restaurant won a Best of SLC award in 2023 for their street food. Their menu offers a variety of colors and flavors in both vegetarian and meat options, which co-owner Daniel Yuswadi says is a culmination of food from his and his wife’s childhood in Indonesia and travel time in Singapore. Yuswadi said that the most popular menu items include the Makanmakan wings, roti canai and firecracker basil chicken and that Makanmakan is the “only restaurant in the whole state of Utah that serves this type of food.”

Other locally owned and operated in Sandy Asian restaurants recommended include Mulan Chinese, Mandarin Garden, Sake and Asian Potato.

Fratelli Ristorante

Opened and run by brothers, Pete Cannella and Dave Cannell, this Italian restaurant has been an award winning restaurant almost since it opened in 2007. A full-service deli, a bar and a takeout menu top off a traditional Italian-din-

ing experience.

Newer to the scene and also offering highend Italian food in the area, Scelto opened in late 2023. Another fine-dining opportunity highly recommended, but isn’t Italian, is Tiburon Fine Dining.

Lone Pine Bakery

Lone Pine Bakery’s menu has both sweet and savory baked goods, including their most popular item, hand rolled croissants. Sandy local Joyce Stinnett said the chocolate croissants are the best she’s found, other than in Paris. They also offer pies, quiche, sourdough bread, eclairs, cakes, cookies, muffins and more, and provide baked goods to most of the local cof-

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 10week 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, Santangelo offers in-home tasting events, catered to

fee shops. Monday through Friday, from 1 to 2 p.m., they host “happy hour” with 50% off on everything left over.

Eclair French Bakery and the Brazilian Sweet Spot Bakery and Cafe are also high on the list of local favorites.

Los Garcia Mexican Restaurant

This Mexican restaurant is a big part of the community and was recommended by several locals for the best in the area. Chile verde is a top selling items, per America’s Best Restaurants.

La Costa is also a staple for Mexican food in the city.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)

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

Worker Jorge grabs the last sourdough loaf at the end of a busy day at Lone Pine Bakery located at 834 E. 9400 South in the Sandy Village Shopping Center. (Rebecca Olds/City Journals)

5 excellent outdoor dining options in Salt Lake County

By Peri Kinder | peri.k@thecityjournals.com

Warm weather ushers in the chance to dine al fresco, surrounded by beautiful scenery, friends and family, and good food. Salt Lake County is home to dozens of eateries that feature patio dining and these are some of the best.

Millcreek Pizza House, 1357 E. 3300 South, Millcreek

Spend a pleasant summer evening sitting on the patio of Millcreek Pizza House. Located at Millcreek Common, it’s a relaxing way to enjoy a meal, have a drink, watch roller skaters and wall climbers, and enjoy local entertainment. Choose from handcrafted pizzas with fresh-made dough and quality meats, vegetables and cheese. Options include a pesto-based mushroom pizza, a classic Margherita with fresh basil and balsamic reduction, and a BBQ chicken pizza with spicy sriracha ranch sauce. There are also gluten-friendly options, garlic bread, salads and refreshing drinks. Learn more at Millcreekpizzahouse.com.

Tuscany, 2832 E. 6200 South, Holladay

For something more upscale, the patio seating at Tuscany creates a romantic dining experience with beautiful flowers, stone walls, intimate lighting, delicious food and fine wines. Inspired by Italy’s stunning landscape and captivating cuisine, Tuscany’s patio is a hidden treasure where diners can enjoy a summer meal. The menu includes a fried green tomato appetizer, chicken pesto pizza, beef entrees, lamb chops, house made pasta and specialty cocktails. Top off the meal by sharing a

Read

more about

Sslice of Tuscany’s decadent chocolate cake with chocolate ganache layers and vanilla bean gelato. For more information, visit Tuscanyslc.com.

Oasis Cafe, 151 S. 500 East, Salt Lake City

Visiting Oasis Cafe is about taking a step back from busy schedules and into a retreat for the senses. Its flower-filled patio, or the covered breezeway, are calm-

ing places to enjoy a friendly brunch, a scrumptious dinner or cold-pressed juices on a warm summer evening. Brunch options include coffee cake, breakfast burritos, omelets and applewood smoked bacon. Tasty appetizers, creative salads and hearty dishes can be found for dinner. The dessert menu features chocolate cheesecake and lavender panna cotta. Oasis Cafe also supports local breweries and merchants. Visit Oasiscafeslc.com to learn

what’s happening in Sandy schools online

andy Journal is offering readers more education stories. To read these stories, go online to www.sandyjournal.com.

Alta High music legacy lives on in new instrumental room — New Alta High music hall gives more opportunities to student-musicians in a thriving program.

Sprucewood Elementary community embraces “Rats!” during its art night — At Sprucewood Elementary, every student, faculty and staff member got involved in the school’s musical.

Reality Town: Union Middle students learn real-life scenarios through simulation — Union Middle School’s Reality Town prepares students for managing finances in the real world.

By Julie Slama | j.slama@mycityjournals.com

more.

Royal on Ridge, 14886 S. Traverse Ridge Road, Draper

Executive Head Chef Carlos Padilla invites diners to elevate their experience by enjoying an evening on the patio at Royal on Ridge. Located at Suncrest, high on the East Bench in Draper, the Ridge offers spectacular mountain views to accompany brunch, lunch or dinner. Favorite menu items include Royal Short Rib Pasta, chicken enchiladas and handmade pizza fired in a Stefano Ferrara wood-fired brick oven. Live music every Thursday night and for Sunday brunch creates a fun atmosphere. An extensive drink menu features cocktails, wine and beer. To learn more, visit RoyalOnRidge.com.

Ruth’s Diner, 4160 E. Emigration Canyon Road, Salt Lake City

Just a few minutes up Emigration Canyon, Ruth’s Diner’s outdoor patio offers live music at 6:30 p.m., from Thursday through Sunday. This year marks the 94th anniversary of the diner, where locals go for Mile High biscuits and cinnamon roll French toast. Breakfast, lunch and dinner are served with hearty items like chicken fried steak, grilled Idaho red trout, butter squash carbonara and Ruth’s famous dessert menu. The diner offers soda, wine, beer and specialty drinks like Ruth’s Killer Bloody Mary. Visit RuthsDiner.com for more information. l

Notice to Creditors

Estate and Trust of Letitia Marshall

All parties having claims against the above estate of the Letitia P. Marshall Living Trust dated June 12, 2020, are required to present them to the undersigned clerk of the court within three months of the publication of this notice or said claim shall be forever barred.

/s/ Letitia Emily Marshall-Mellor

Letitia Emily Marshall-Mellor, Trustee

15037 S Winged Bluff Lane Draper, UT 84020

Outdoor dining is a hallmark of summertime leisure. With several options available, finding a relaxing patio for lunch or dinner is guaranteed. (Stock photo)

Community members check out Alta High’s new instrumental room at its grand opening. (Julie Slama/ City Journals)

The Dough Lady sweetens Salt Lake with homemade cinnamon rolls

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 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 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 cin-

namon rolls. In November 2020, the Lunds launched their idea for a take-and-bake frozen cinnamon roll business with only a KitchenAid 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.

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 produce, but as she says, “Nothing is quite like eating a warm,

In October 2021, Amy Lund finally slipped off her corporate shoes to focus on building The Dough Lady—a business known for its homemade cinnamon rolls loaded with fresh ingredients. (Photo courtesy Amy Lund)

cinnamon roll right from the oven.” For more information about The Dough Lady’s cinnamon rolls visit doughladyslc.com. l

The Future of Indoor Golf

As we launch into Spring of 2024, we are thrilled to be celebrating the 30th Anniversary for Replenish.

The beginnings of Replenish came about as a part of a conversation between Connie Cannon and Peter Lassig. Connie, in questioning Peter, said she was looking for something that would help the plants in her yard thrive and perform better. At the time, Peter, whose name is legendary in the horticulture industry throughout the country, was serving as the Head Gardener for Temple Square. He held this position for well over 30 years.

Following some counsel and suggestions from Mr. Lassig, the Cannons went to work searching for a formula of composted manure. Through great effort, scanning sources in Utah and Idaho, they eventually came up with the basic formula for Replenish. Initially, they would have a dump truck load dropped in their driveway. Their children were hired to bag the compost and deliver it to their neighbors and others in the area. Eventually the demand for their compost outgrew their driveway and their ability to meet the needs of all who wanted it for their yards and gardens. At that point the Cannons created the company known as ‘Replenish the Earth Products’. After building and running Replenish for 9 years, the company was sold to Mike Nitz, an employee of the Cannons, and Greg Bettin-

son, a committed customer who fully believed in the value and benefits of Replenish Compost. Wanting to expand the offerings of the Company, they changed the name to ‘Replenish Landscape Garden Products’.

For the past twenty-one years, Mike and Greg have grown the business and built a customer base of over 21,000 loyal customers along the Wasatch Front and beyond. Their business model has been to find the highest quality landscape materials and offer them along with what they believe to be the very best compost available anywhere. Replenish is proud to carry an A+ rating from the Better Business Bureau.

Combined with what we hope will always be friendly, and efficient customer service, we enter this fourth decade with a sincere desire to continue to build the business and introduce an ever-expanding customer base to the benefits of Replenish Compost, and all of the other top-quality products we carry.

To you, our loyal customers, we extend a heartfelt thank you for your business, and your loyalty to us and our products over these many years. May the spring season bring happiness to you and your loved ones and may the beauty of your yard and garden bring added joy and peace in your life.

Any of the Replenish products: barks, colored wood mulches, playground chips, outstanding soil blends, box garden mixes, professional planters mix, decorative rocks, gravels, and sand are available for pickup at our Murray Yard, ei-

ther in bulk or bag. We will load your open truck or trailer, or small bags in your vehicle. We also deliver small bags of bulk products (loose), or in the Super Big Bag (1 cubic yard) to homes and businesses from Brigham City to Price. Make your garden and yard work a successful, rewarding, and enjoyable experience. You can pick up any of the products in bulk or bag at our yard in Murray; 4660 South 200 West. (no appointment needed). Visit our website at Replenishcompost.com; or call Replenish Landscape Garden Products at: (801) 252-5962 for any questions you may have.

By Josh McFadden

Summer will soon turn to fall, bringing a new school year and the arrival of the fall prep sports season. Recently, the spring 2024 All-State teams were released, and some standout Alta players received well-deserved recognition.

Alta players made All-State in baseball, softball, girls lacrosse, boys lacrosse, boys soccer and boys volleyball. Here’s a look at these players and their accomplishments.

Baseball

After going 17-13 overall and 14-7 (third place in Region 6) in league play this past season, Alta placed one of its top players on the All-State Second Team.

Jose Pereira, a catcher who will be coming back for his senior season in 2025, put together a strong season for the Hawks, helping the team compete admirably in a challenging Region 6. Pereira batted in 33 runs this season, leading the team in that category. He also hit a pair of home runs, two triples and nine doubles.

Next season, Pereira will be one of the Hawks’ leaders as the team aims to once again challenge for a region title.

Softball

The Hawks went 8-12 this past softball season and were fourth in Region 6 with a 3-4 record.

One member of the team received All-State recognition, with that honor going to Addyson Brownell, a first baseman. Brownell, who’ll be a junior this coming school year, made Second-Team All-State for her efforts in the spring. She hit three home runs and 11 doubles while driving in 25 runs from the plate.

Girls lacrosse

In girls lacrosse, the Hawks had a 7-9 season and went 3-5 in Region 6. Two players made All-State for Alta.

Both Lucy Bizek, a senior attacker, and Mackenzie Searle, a senior midfielder, made the Second Team this past season. Bizek led the Hawks in points and goals, as she tallied 46 goals and 15

assists. She also had 17 ground balls and forced four turnovers. Searle was second on the team with 40 goals. She also chipped in six assists and had 27 ground balls. She was a strong defender too, forcing 29 turnovers on the year.

Boys lacrosse

Region 6 was arguably the toughest Region in the state for boys lacrosse, with Brighton, Olympus and Park City sharing the region title and competing well in the state tournament. Alta was fourth in the region with a 5-3 record. The Hawks also went 10-7 overall and placed three players on the All-State list.

Braxton Horoba was a team leader and a standout performer on the field. The junior attacker had 49 goals and dished out 47 assists in the spring. He also had 50 ground balls and caused 22 turnovers. Horoba will be back as a senior in 2025 to build on

those numbers.

Andrew Parry, a senior long stick midfielder, also made the First Team. The brilliant all-around player caused 65 turnovers and had 67 ground balls. He added seven goals and six assists.

Senior defender Drew Tanner made Honorable Mention after forcing 13 turnovers and tallying 11 ground balls. He had two goals on the year.

Boys soccer

The Alta boys soccer team placed second in Region 6 with a 9-3 record. The Hawks were 12-4 overall and advanced to the Class 5A quarterfinals.

Justin Roberts was perhaps the top player for Alta, and he was recognized with a spot on the All-State First Team. Roberts, a senior midfielder, had six goals and a team-high 11 assists this past season.

“[Roberts] led by example this season and brought everyone together,” head coach Mackenzie Hyer said. “He has a high soccer IQ and is so creative.”

Meanwhile, Second-Team All-State honors went to Josh Glazier. The junior forward paced the Hawks with 12 goals on the year.

Boys volleyball

Alta had a nice season in its first year in boys volleyball. The Hawks were second in Region 6 with a 9-3 record. They were 18-9 overall.

The Hawks featured First-Team All-State player Kaleb Puikkonen, a junior middle blocker. Puikkonen totaled 209 kills, 22 aces, 19 digs and 41 blocks in the spring. He had a stellar .304 hitting percentage too.

Third-Team honors went to Jameson Biggs, a junior setter. He’ll be back, along with Puikkonen, to make the Hawks a formidable team in 2025. l

Alta’s Justin Roberts (No. 15 in white) was a First-Team All-State performer this past spring for the Alta boys soccer team. (Photo by @ jacklophotography)

Jordan athletes make All-State teams after spring season

By Josh McFadden

Jordan High School students will soon be back in school. Before the 2024-25 academic year and athletic seasons begin, it’s time to review the spring 2024 season. Some Jordan athletes received All-State recognition for strong seasons.

Baseball

The Jordan baseball team placed two players on the All-State Second Team. Junior infielder Noah Gatti and senior infielder/pitcher Boston Williams got the honors as they led the Beetdiggers to a 16-14 record and a 13-8 mark in Region 6.

Gatti was second among all Beetdiggers in RBIs this past season with 28. He also hit two home runs, five triples and 10 doubles, pacing the team in those three categories. Williams hit nine doubles and drove in 29 runs from the plate. As a pitcher, he struck out 14 batters and had a 2-1 record.

Girls lacrosse

The Beetdiggers had a rough 2024 campaign on the field in girls lacrosse. The team didn’t register a victory in 14 tries. However, one player had All-State recognition.

Senior defender Hannah Larsen was Honorable Mention All-State. With her graduation, Jordan has the difficult task of replacing her play and leadership in 2025.

Boys lacrosse

On the boys’ side in lacrosse, the Beetdiggers went 4-13 overall and 2-6 in Region 10, finishing fourth in the five-team league.

Sophomore goalie Victor Reynaud was Honorable Mention in Class 4A. He anchored a defense that allowed 14.6 goal per game in region action.

Boys soccer

The Beetdiggers improved through the season in boys soccer this past spring. Jordan were 5-10 overall but 5-5 in Region 10, tying for third place.

Two Jordan players were Honorable Mention All-State. Senior midfielder Ivan Canseco and senior goalie Quinn Johnson got the recognition. Canseco had four goals and five assists this past season.

“[Johnson] stepped up big time this season,” head coach Justin Jahnke said. l

Jordan goalkeeper Quinn Johnson, seen here last season making a save, was Honorable Mention AllState in Class 4A. (Photo courtesy of Scott Stevens Photography)

Hello Sandy Friends,

After weeks of celebrations, hot temperatures, and outdoor fun it’s feeling a lot like the song lyrics “hot town, summer in the city” lately! We loved hosting our big 4th of July Celebration – the best in the valley! I’m hearing great feedback on our new Farmer’s Market. And there has been great turnout this season at our Movies in the Park, Food Truck nights, and concerts at the Sandy Amphitheater. Now we also look forward to the upcoming Balloon Festival and Drone Show.

August Balloon Festival and Drone Show

e 17th Annual Hot Air Balloon Festival is set for Friday and Saturday morning, August 9 – 10, at Storm Mountain Park, 1000 E. 11400 South. e beautiful Balloon Glow will take place at dusk on August 10th at the Sandy City Promenade, 10000 S. Centennial Parkway, right before the drone show. Colorful balloons will be illuminated in sync to the music before the amazing lights of drones take shape in the skies over Sandy City Hall. It’ll be a fantastic display with food trucks and fun events for the kids. Of course, whether the balloons y is completely weather dependent. Every year, thousands pack the park, so you’d better come early and bring your blanket or lawn chairs for the drone show.

Pony Express Letter to Sandy Children

Earlier this summer I rode in a historic Pony Express Trail ride re-enactment through Sandy City. It was a thrill as my strong, reliable buckskin, Little Miss, sailed down State Street to the ellipse at City Hall where we I quickly exchanged the mochila (the saddle bag containing the letters) with the next rider. Within that mochila was a very important piece of mail

addressed to our younger residents, all the children of Sandy. I personally wrote the letter to them to bring some modern-day, practical inspiration from what we learned about the grit and tenacity of the original riders during this 18-month period in history. at letter crossed the same 1900-miles ridden by the original riders back in spring of 1860. I encourage you to look for the letter on our website, Sandy.Utah.gov, and nd details in a separate story right here in the Sandy City Journal.

Sandy Shop & Stroll

Sandy City is gearing up for another Shop & Stroll in October. It’s a fun night at an area shopping center where businesses can share a taste of their o erings while you learn more about the fantastic goods and services available in our home town.

Our rst ever Shop & Stroll was at Sandy’s Union Square in June. Our Sandy City Economic Development team worked closely with fourteen businesses to create a sidewalk-sale vibe while residents enjoyed samples and got a passport card stamped that quali ed them to be part of a drawing for great prizes. Since small business is the lifeblood of our local economy, I’m happy to see so many customers turn out to support their favorite shops and restaurants and discover more. I was so pleasantly surprised to experience the fantastic authentic foods from many countries and nd new treasures

like a neighborhood bookstore, spa services, fantastic sporting equipment, and more. When we shop locally, we support the people and the businesses that have invested in our city and we keep a portion of our sales tax dollars right here to boost our own community services. #SandyBusinessFirst! Watch for details soon about the next Shop & Stroll this fall.

Newly Expanded Passport Acceptance Facility

Summertime is travel time for many of our families who now have access to a newly expanded Passport Acceptance O ce right here at Sandy City Hall. is center o ers assistance with all the forms, photos, cashiers checks, and services all in a one-stop-shop which is kid-friendly since about 2/3 of our applicants are rst-time passport seekers. In July, we welcomed representatives of Senator Mitt Romney,

Congressman John Curtis, and Mayor Jenny Wilson to join us for the dedication of our new passport o ce space on the third oor of City Hall. is is a personalized, by-appointment service that o ers convenience for families on-the-go.

As we move into fall, I look forward to seeing you shopping and dining in Sandy, enjoying our great community events, and getting your passports in our city! I’m happy to be living as your neighbor and honored to represent you as Mayor.

Yours in Service, Mayor Monica Zoltanski

Photo contest winner: Sierra Krippner

Dogs and the Wasatch Front Watershed

A protected watershed is the source of our drinking water and has special rules in place to keep the water clean. e ve protected watershed canyons of the Wasatch Front (Bell Canyon, City Creek, Parleys, Big Cottonwood, and Little Cottonwood Canyons) receive millions of visitors annually. Dogs and other domestic animals are strictly prohibited from entering protected watershed areas due to the risk of transmitting diseases that can be deadly to humans and wild animals. Violations are considered Class B Misdemeanors and can result in nes and/or imprisonment. It's important to clean up after your dog to maintain safe and beautiful trails for everyone. Remember, if your dog packed it in and pooped it out, it is your responsibility to pack it out.

Public Works Department 2024 Road Projects

is summer has been another busy season for the department. In addition to our in-house maintenance activities, here are some of the large projects being completed within the city.

9400 S 500 W Intersection Project – is project will complete the improvements on the northwest corner of 9400 S 500 W and upgrade the existing 2-way stop intersection to a signalized intersection. In addition, the roadway from 9400 South to the South Jordan Parkway will be milled and repaved. e contractor is Lyndon Jones Construction. Work is underway and will be completed in October.

2024 Overlay Project – is project addressed the next section of 1300 E between 8600 S and 9400 S. e work included a complete mill and repaving of the road surface. Also included are concrete upgrades and repairs to the ADA pedestrian ramps, curb and gutter, sidewalk, waterways, drive approaches, and utility cover adjustments. Concrete sealing of the stamped concrete was also included. Black Forest Paving is the contractor for the project. e paving and striping have been completed. e contractor will be closing out the project by the end of July.

Monroe Street Phase VI – is project will begin at the thru-turn at Monroe Plaza Way and extend south to 9400 South. Phase one of the project will construct the north half of the road from Monroe Plaza Way to the box culvert across from America First Field. Black Forest Paving will be the contractor. is phase will be completed by late fall. Construction south of the box culvert, on America First Field property, is currently planned for 2025 to allow phasing of parking and ongoing acquisition negotiations.

Sandy City Bridge Replacements – Pride Constructors is the lead contractor for this project to replace two local bridges on Cobble Canyon Lane and Willow Green Circle. Half of each bridge will be demolished and replaced before the other side is completed. at will allow residents to have continuous access to their properties. Construction is in progress and will be completed in spring 2025.

9400 South Dual Left Turns – is was a Federal Surface Transportation Program (STP) funded project which widened the intersection to allow for dual left turn lanes from 9400 South onto 700 East in both directions to reduce the P.M. Peak tra c congestion. ACME Construction was the contractor for the project. Construction has been completed.

By visiting sandy.utah.gov/cityprojects and simply selecting a project on the interactive map, you can now access up-to-date information about ongoing Sandy City construction projects throughout the city.

Waterwise Ideas and Events

• Love Your Landscape summer classes continue through the rst week of September! Join us at Sego Lily Gardens to learn about waterwise landscaping. Follow the link to learn more and register! sandy.utah.gov/1814

• e Fall Festival is happening at Sego Lily Gardens 10:00 a.m.-1:00 p.m. Saturday, September 21st! Come celebrate fall at the gardens with pumpkin and gourd decorating, a visit from a Long Wings avian ambassador, and plenty of free things from tulip bulbs to popcorn. Check our website for event updates. sandy.utah.gov/segolilygardens

• Sign up for a free Water Check that analyzes the e ciency of your automated sprinkler irrigation system. Trained evaluators will perform the Water Check at your home, business, or institution and provide a customized irrigation schedule. Water checks are available during the summer months (May-August). To schedule an appointment: https://extension.usu.edu/cwel/watercheck

• Monitor your water use with our free customer portal. WaterSmart provides detailed information about your household water use. You can reach the portal on your mobile device or web browser at sandy.utah. gov/watersmart. You can access all your utility data as soon as it becomes available each billing period, see how your water use compares to similarsized homes in your neighborhood, catch leaks, and get customized recommendations on saving water and money.

Coming To Sandy This August

If you're looking for a heartwarming and lively evening out, don't miss the Sandy Arts Guild's upcoming production of MAMMA MIA! from August 2-17. e Sandy Arts Guild is a 2024 and four-time Best of State winner, known across Utah for their high quality and a ordable entertainment.

is beloved musical, set on a sun-drenched Greek island, tells the delightful story of Sophie, a young woman seeking to uncover the identity of her father before her wedding. With its infectious ABBA soundtrack and enchanting storyline, MAMMA MIA! promises to be a joyful escape from the everyday, o ering a blend of romance, laughter, and family bonds that will resonate with audiences of all ages. Whether you're a long-time fan of the musical or new to its charms, the Guild’s rendition promises to bring fresh energy and enthusiasm.

Beyond the entertainment, attending a Sandy Arts Guild performance is also a way to support local arts and community engagement. By purchasing a ticket, you contribute to the thriving cultural scene in Sandy, helping to ensure that theater arts remain a vibrant part of the community.

Tickets are $10-$18, a ordable high-quality entertainment for the whole family. Bring your family, friends, and neighbors to experience the magic and joy that can only be found in live theater!

MAMMA MIA! runs select dates August 2-17. Tickets at sandyarts.com.

Po Boyz Flooring, established in Midvale in 1998 and relocated to Sandy in 2018, is dedicated to providing "rich man’s ooring at po’ boyz prices." Specializing in both residential and commercial ooring needs, they o er free in-home residential measurements. To schedule an appointment, visit www.poboyz ooring.com call (801) 563-8226.

August 10 Hotel California: A Salute to The Eagles

August 14 Walker Hayes

August 15

August 16-17

August 28

Jones & ABC

9565 S. Highland Drive, Sandy, Utah 84092

POOL HOURS CHANGE BEGINNING AUG 19 – SEP 2.

Monday - Friday: Open Plunge- 4-7 p.m.

Saturday: Open Plunge 12-6 p.m.

Sunday: Open Plunge 12-4 p.m.

BEFORE AND AFTER SCHOOL (K-5TH GRADE)

Children enjoy games, arts and crafts, eld trips and homework time, snacks and other activities throughout the school year. We provide transportation to and from school and provide care on school breaks. Visit our website for more information and pricing.

PLAY AND LEARN PRESCHOOL (AGES 3-5)

Children will enjoy their day at Play & Learn Preschool with a variety of games and activities! ere is playtime, class time, lunch, and more playtime. Our teachers work hard to make learning fun and engaging.

See the website for more information and pricing.

POWER CHESS (AGES 6-14)

August 5-8

Powerchess is designed to help students learn the FUNdamentals of chess including basic piece movement, checkmating patterns, and other foundational principles of the game in a dynamic and engaging environment. Registration is open until August 5.

KARATE (ALL AGES)

We are proud to have the IMA Family at Alta Canyon. Dedicated to teaching Shotokan Karate, a traditional Japanese Martial Art, IMA is a family-oriented dojo o ering classes to children and adults of all abilities and levels. IMA Utah is family-owned and run by Shihan Marius and his two sons, Nicolae and Elijah. Friday nights at Alta Canyon Sports Center from 5-6 p.m.

River Oaks Golf Course

9300 S. Riverside Drive, Sandy, Utah (801) 568-4653

Sandy.utah.gov/golf

RIVER OAKS GOLF COURSE

River Oaks Golf Course, located in the South Valley of the Jordan River Bottom Area, is a challenging course where golfers can often have some wildlife encounters. e course o ers beautiful scenery featuring plenty of trees and water, adding both beauty and challenge. e links-style golf course has a good variety of shots with some fairways that feature thick cuts of rough. e 14th hole is notably di cult. e River Oaks Golf Course facility also has an enormous driving range with natural grass.

CLUBHOUSE

e Clubhouse opened in May 2003 and provides stunning panoramic views of the Jordan River nature area. Inside is a large, beautiful banquet room that is anchored by a picturesque replace.

is room, situated next to the Pin High Cafe, can host any event such as business meetings, banquets, and weddings. Seating is available inside the rugged elegance of the dining room or outside on the patio overlooking the green space along the Jordan River. e clubhouse features a de ning architectural entrance, which compliments the intriguing views of the course. As you enter the golf course property, you will nd elegant landscaping with a stone monument welcoming you to the golf course.

PRO SHOP

Located in the Clubhouse is the Pro Shop. is is a great place for your gol ng needs, and you will nd high-quality equipment and clothing for players of all levels. e Pro Shop has large observation windows that provide a clear view of tee areas and holes 1 and 10. (801)-568-4653

TOURNAMENT INFORMATION

For those wishing for information on the procedures and options for scheduling tournaments, we have prepared an information package.

Please visit sandy.utah.gov/780/About

BANQUET ROOM

Our luxurious clubhouse has an outdoor banquet facility that comfortably seats 150 guests, and is ideal for luncheons, parties, weddings, and receptions. e entire room is secluded and enclosed with windows to o er panoramic views of the Jordan River natural areas.

Our friendly sta will make your special event memorable and worry free. We cater all events on location and o er a large variety of menu items.

For rentals rates or more information, contact Marketing Catering at hellomarketing. co or visit our catering page: sandy.utah.gov/2172/Banquet-Room-Rentals-and-Catering

PARKS & RECREATION

AUGUST

HAPPENINGS (Visit our website for costs and more details)

• Family Night at the Skate Park – Monday, August 19

Great fun for the whole family. Family Night is a great opportunity for families to enjoy the skate park. Children must be accompanied by a parent/guardian. 6–8 p.m. at Lone Peak Skate Park, 10140 S. 700 E.

• Fall Jr Real/Royals Soccer – Late Registration begins August 3 and depends upon availability! Season begins August 17. Visit sandy.utah.gov/registration for availability.

MIDNIGHT MOON RUN 5K

Date: Friday, September 20

Time: Midnight (11:59 p.m.)

Location: Alta Canyon Sports Center (9565 S. 2000 E.)

Registration Fee: $30/individual or $25/family discount

Online Registration: Closes September 20 at 7 a.m.

Late Registration: September 20 from 8 a.m. – 11:45 p.m. (online not available)

Late Registration Fee: $35/individual $30/family discount

FALL ADULT SOFTBALL LEAGUES

Come play a short 7 game season, plus at least 1 tournament game. Teams play 2 games per week.

Registration: Open until full or August 20 which ever happens first.

Divisions: Mens and Coed

Leagues Begin: Week of August 26

Cost: $400/team

FALL T-BALL AND COACH PITCH

Registration includes 6 games, staff, uniform, equipment, and league operations.

Registration Deadline: Sunday, August 4

Registration Fee: $45/player

Grades: Kindergarten-2nd

Days: Mondays or Wednesdays (Coach Pitch); Tuesday or Thursday (T-Ball)

Game Times: 5 & 6 p.m.

League Starts: Week of August 26

Location: Falcon Park – 9200 S. 1700 E.

FALL BASEBALL MACHINE & PLAYER PITCH

Registration includes 8 games, staff, umpires, uniform, equipment, and league operations.

Registration Deadline: Sunday, August 4

Registration Fee: $65-$70/player

Days: Monday & Wednesday or Tuesday & Thursday (Player Pitch)

Game Times: 5 & 6 p.m.

League Starts: Week of August 26

Location: Lone Peak Park – 10140 S. 700 E.

FALL GIRLS (FASTPITCH) SOFTBALL (10U & 12U)

Registration includes 8 games, staff, umpires, uniform, equipment, and league operations.

Registration Deadline: Sunday, August 4

Registration Fee: $60-$70/player

Days: Monday & Wednesday (3rd & 4th)

Tuesday & Thursday (5th & 6th)

Game Times: 5 & 6 p.m.

League Starts: Week of August 26

Location: Buttercup Park – 10075 S. 1550 E.

FALL FLAG FOOTBALL (1ST-2ND & 3RD-4TH)

Registration includes 8 games, staff, referees, uniform, equipment, and league operations.

Registration Deadline: Sunday, August 4

Registration Fee: $60-$70/player

Days: Monday & Wednesday (1st & 2nd Grades)

Tuesday & Thursday (3rd & 4th Grades)

Game Times: 5 & 6 p.m.

League Starts: Week of August 19

Location: Falcon Park – 9200 S. 1700 E.

FALL SANDY SOCCER ACADEMY

Instructors and staff will be provided by Utah Avalanche Soccer Club. Each week we build on what’s learned from the previous weeks. Curriculum for the various age groups will be modified based on current skill levels of the players in an age group. Registration includes Academy t-shirt and soccer ball.

Day/Time: Mondays & Tuesday/5 p.m. & 6 p.m.

Dates: Mondays: Sept 9, 16, 23, 30, Oct 7 Tuesdays: Sept 10, 17, 24, Oct 1, 8

Ages: 3-8 years old

Location: Lone Peak Park 10140 S. 700 E.

FALL GIRLS VOLLEYBALL (5TH/6TH & 7TH/8TH GRADES)

Registration includes 6 games, pre-season clinic, staff, officials, uniform, equipment, and league operations.

Registration Deadline: Sunday, September 1

Registration Fee: $75/player

Days: Monday (5th/6th) Wednesday (7th/8th)

Game Times: 5-9 p.m.

League Starts: Monday, September 23; Wednesday, September 25

Location: Sandy Parks & Recreation – 440 E. 8680 S.

FALL PICKLEBALL CLINICS

Age: Youth (8-14); Intro & Drill n’ Play (15 & up)

Cost: $50/person

Days: Monday & Wednesday

Location: Flat Iron or Alta Canyon Pickleball Courts

Level/Time: Youth (4:30-5:30 p.m.); Intro (6-7 p.m.); Drill n’ Play (7:15-8:45 p.m.)

Dates: September 4-25

Deadline: Until Full

FALL PICKLEBALL LEAGUES

Age: 15 & up

Cost: $50/person

Days: Tuesday & Thursday

Location: Flat Iron Pickleball Courts

Level/Time: 3.5 (6-7:30 p.m.); 4.0 (7:30-9 p.m.)

Dates: September 3-26

Deadline: Until Full

FALL PICKLEBALL TOURNAMENT

Dates: Saturday, September 28

Time: Saturday 7 a.m.-10 p.m. Times are estimated and subject to change!

Note: If all divisions fill up, we may need to move some divisions to the evening of September 27.

Cost: $50/team

Divisions: Men’s, Women’s, and Coed Doubles

Deadline: Until Full

SANDY HIKING CLUB

Days: Thursdays (August 29, September 5, 12, 19)

Time: 6:30-8:30 p.m.

Cost: $25/individual

Deadline: Until Full

AUGUST CAMPS

UTAH ELITE SOCCER

Dates: August 12-16

Times: 8 a.m.-1:30 p.m. (varies by ages)

Ages: 4-12

Cost: $60/participant; register at sandy.utah.gov/registration

Location:Falcon Park -9200 S. 1700 E.

SKYHAWKS VOLLEYBALL

Dates: August 12-16

Times: 9 a.m.-12 p.m. or 12:30-3 p.m.

Ages: 6-12 (Times above vary by ages)

Cost: $133-$160/participant; register at sandy.utah.gov/registration

Location:Alta Canyon Park -9565 S. 2000 E.

Sandy Police: A Safer Place AUGUST HR JOB CORNER

Speeding remains one of the leading causes of tra c accidents and fatalities. To ensure the safety of all road users, Sandy Police Department puts forth its best e orts to monitor and enforce speed limits.

• Speed Limits Save Lives: Adhering to posted speed limits signi cantly reduces the risk of accidents. Remember, speed limits are set for your safety.

• Increased Patrols: Expect an increased presence of police o cers working select tra c enforcement in areas known for speeding incidents.

• Penalties for Speeding: Violating speed limits can result in hefty nes, points on your license, increased insurance rate and even impoundment of your vehicle in severe cases.

• School Zones and Residential Areas: Special attention will be given to these zones. With school starting at the end of the month, drivers quickly forget to slow down for the ashing yellow lights. Speeding in these areas not only endangers lives but also may carry a steeper penalty.

• Safety First: Always drive within the speed limit, keep a safe following distance from other vehicles, put your phone down, and stay alert.

Remember, driving responsibly helps save lives. Let's make our roads safer for everyone. Drive safe, drive smart!

SANDY CITY CALENDAR OF EVENTS AUGUST–SEPTEMBER 2024

Aug 1 Planning Commission 6:15 p.m. Council Chambers sandyutah.legistar.com

Aug 1 Air Supply 7:30 p.m. Sandy Amphitheater sandyamp.com

Aug 2 - 17 MAMMA MIA! | Presented by the Sandy Arts Guild 7:30 p.m. The Theater at Mount Jordan sandyarts.com

Aug 3 Farmers' Market

9 a.m. - 1 p.m. Sandy Amphitheater Park

sandy.utah.gov/2231/Farmers-Market

Aug 3 Demetri Martin (Comedy) 7 p.m. Sandy Amphitheater sandyamp.com

Aug 5 Food Truck Night 5 - 8:30 p.m. Sandy Amphitheater Park

Aug 6 - 8 Jr First Responder Academy 9 a.m. - 12 p.m. Station 31: 9010 S 150 E, City Hall and Wildflower Park

Aug 9 Koe Wetzel

sandy.utah.gov/1918/Food-Truck-Night

sandy.utah.gov/1378/Jr-First-Responder-Academy

6:30 p.m. Sandy Amphitheater sandyamp.com

Aug 9 - 10 Balloon Festival Morning Launches 6:30 - 8:30 a.m. Storm Mountain Park

Aug 10 Farmers' Market

9 a.m. - 1 p.m. Sandy Amphitheater Park

Aug 10 Balloon Glow 7 - 10:30 p.m. Sandy Promenade

sandy.utah.gov/518/Balloon-Festival

sandy.utah.gov/2231/Farmers-Market

sandy.utah.gov/518/Balloon-Festival

Aug 10 Hotel California - A Salute to The Eagles 7:30 p.m. Sandy Amphitheater sandyamp.com

Aug 12 Food Truck Night 5 - 8:30 p.m. Sandy Amphitheater Park

sandy.utah.gov/1918/Food-Truck-Night

Aug 13 City Council Meeting 5:15 p.m. Council Chambers sandyutah.legistar.com/Calendar.aspx

Aug 14 Walker Hayes 7 p.m. Sandy Amphitheater sandyamp.com

Aug 15 Planning Commission

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“Everything is served at its peak ripeness, which enhances its flavor and nutritional value. I have incredible tomatoes and herbs and as a chef, to be able to just walk out and pick tomatoes and make a sauce, there’s nothing like it.”

Rose supports the farm-to-table approach, knowing where his ingredients come from and having some available, not worrying about national shortages.

“I’m a big supporter of locally grown food,” he said. “Plus, we’re able to create some unique flavors and dishes during the growing season when we have the vegetables and herbs right here.”

Every summer, Tiburon serves caprese salad.

“It’s incredible because the fresh tomatoes and the basil are amazing. We always run a couple of specials like a fresh fish with some type of a tomato herb sauce, with fresh produce, just right out of the garden. We’re able to pick the tomatoes that day,” Rose said.

He already has been serving squash from the garden.

“We have more squash this year than ever before. We always pick the squash when they’re babies, about three inches as opposed to letting them grow big. They have a little different texture to them when they’re babies. We leave the flower on top, put a little olive oil and a little salt, pepper, a tiny bit of garlic on and then we grill. They’re super delicious because they haven’t gone to seed yet,” Rose said.

The restaurant uses mint in many of their dishes.

“We make homemade mint-infused lemonade all year long, but we’re able to go pick mint right outside our door. We get mint closer to seven months out of the year instead of three or four months, depending on the growing season. Mint grows like crazy, and basil and chives are products I use on my regular menu constantly,” he said, adding he has contemplated building a greenhouse for year-round fresh produce.

Rose began using fresh products about 20 years ago when one of his former employees suggested planting tomatoes in the dirt behind the restaurant.

“I was like, ‘great, let’s plant some tomatoes.’ So, he tilled out a spot and we grew tomatoes for a couple years. We realized what a great thing it was and we needed to expand it. Now, we have a full-blown watering system out there in our quarter acre. We try to keep it as natural as possible, and it’s become a collective team effort from everybody in the kitchen,” he said.

While many say having a garden is a cost savings, Rose said in his experience, it’s not.

“At the end of the day, I’m not really saving any money, but we do serve an absolutely better-quality product,” he said.

Farm-to-table supporters say it reduces the carbon footprint by eliminating or minimizing reliance on externally sourced ingredients, which reduces transportation costs and associated emissions. It cuts down on the packaging which store-bought produce comes in, meaning less waste filling local landfills.

There also is a more loyal following of environmentally conscientious patrons. According to Forbes, studies show a universal willingness among consumers to invest more in dining experiences at “green restaurants” engaged in environmental protection with an 88% increase in customer loyalty.

A culinary garden provides educational opportunities for Rose’s staff and customers alike. It encourages a deeper understanding of the food production process as chefs plan recipes around seasonal ingredients harvested straight from the garden to ensure optimal freshness, flavor and sustainability. It offers an educational platform to highlight the stories of homegrown produce for their

customers.

Rose, who entered the restaurant business on his 16th birthday as a dishwasher and worked his way up, also has learned about the benefits of the garden along the way.

When he first heard about the “cheap plants” offered through Canyons School District’s plant sale, he decided to check it out.

Each spring, Entrada botany instructor David Dau has about 3,500 seedlings—mostly tomatoes, peppers and herbs—in his basement. He shares those with Canyons’ adult high school botany students, who take care of them. It fulfills their science credits toward high school diplomas.

About 75% of those starts he donates to nonprofit organizations to hold plant sales as a way they can make money for their programs.

“As a former school principal, I am sensitive to the challenges that many groups of disadvantaged people face on a daily basis—special education students, immigrants and refugees, those in poverty,” he said. “This is my way of giving back. I think what (Jordan Valley Principal) Stacey Nofsinger and Ken Rose are doing is extraordinary. I think that the staff of Jordan Valley (is) doing honorable and courageous work (and) Ken Rose has been extremely generous.”

Finding success from those initial starts, Rose emailed Dau, and said the next year, he wanted to buy 400 plants, including 18 different kinds of heirloom tomatoes, five different kinds of squash, an assortment of herbs with eight 10-gallon grow bags of mint.

Dau had just worked out a partnership with Jordan Valley School, where his son, Caleb, works; he would give the school starts so the students with severe disabilities could benefit from both working with the plants and the profit from plant sales. So, he referred Rose to Nofsinger.

It was Rose’s first introduction to the school.

“I was like, ‘tell me more about your program.’ I didn’t know anything about it and as I learned, I realized, ‘this is so cool,’” he said.

He learned Dau brings over the materials, so Jordan

Valley students help with planting some seeds and taking care of the plants. Then, during the plant sale, secondary students fill the 100-plus drive-thru orders alongside staff members.

“The last two years, I’ve bought my plants from them and always will going forward,” Rose said. “They offer a great product, but seriously, they’re the best. The kids are loving being a part of it, having this purpose, and the staff loves what they do. They’re passionate about it. So, whatever I can do to support something like that, it’s the right thing.”

Nofsinger remembers their first meeting.

“When he first came by to pick up his starts, I explained Jordan Valley’s purpose and mission,” Nofsinger said. “He just looked at me with these most tender eyes and said, ‘I am so glad I’m supporting you and I’m all about supporting schools, we’ll be back next year.’ Now, he’s giving us a check because he likes what we do here.”

Rose gave Jordan Valley $1,500—more than the cost of the starts, priced at six plants for $5. His contribution as well as other sales, which totaled $3,500 this year, go toward school activities such as dances designed for the medically fragile, sensory needs and scavenger hunts focused on math skills or letter identification. The funds also helped purchase school T-shirts for every student and indoor recess games.

“It’s wonderful this business is supporting our students with their goals of learning and becoming productive citizens in their community,” Nofsinger said. “We shared some pictures with Ken of these kids who helped with the plantings, and he was all excited; he shared them on his Tiburon social media posts. He just has a love for our students.”

Nofsinger also acknowledges Dau’s contribution: “Dave is donating his time and plants and is very humble. Our sale is successful because of Dave’s knowledge and service. He says, ‘When you do good things and put it out into the world, it’s good.’ This is one of those stories.” l

Tiburon owner Ken Rose, who purchased plant starts from Jordan Valley School to support the students with severe disabilities, says fresh produce inspires creative dishes full of flavor. (Julie Slama/ City Journals)

Before Tiburon opens for evening patrons, owner Ken Rose has time to be creative in the kitchen using fresh ingredients. (Julie Slama/ City Journals)

SLCC Culinary Arts inspires future food professionals

By Peri Kinder | peri.k@thecityjournals.com

It takes more than the ability to create good food to earn a culinary arts degree. For more than 25 years, the culinary arts program at Salt Lake Community College has taught chefs and hospitality experts how to blend creativity, science, flavors, experience and traditions.

Drawing inspiration from global cuisines, incorporating techniques that reflect cultural heritage and introducing courses that teach hospitality, sustainability, and business management, SLCC’s culinary arts program covers it all, and interest in the program has grown over the last few years.

“We see people with a greater desire to follow their passion and they know they need to get started somewhere,” said Jeffrey Coker, executive chef and interim dean at the Gail Miller School of Business. “At the community college, we have a great program, great faculty and great staff. We're a very family-oriented program.”

Coker knows the industry. He spent 16 years at Le Cordon Bleu College of Culinary Arts in Los Angeles, working his way up from chef instructor to executive chef and director of education at the school.

He helps each student craft a course of study to help them reach their goals. Whether they want to become a baker, a food writer, a restaurant manager or own a catering business, the SLCC program provides the necessary foundational skills for students to be successful.

“We have smaller class sizes,” Coker said. “We really get to know our students. Our faculty and our staff are focused on creating unique experiences for those students and getting to know them as they prepare them for careers in industry.”

At about $15,000 for an associate of applied science degree (including tuition, lab fees and uniform costs), the culinary arts program is an affordable option for students. Plus, scholarships, grants and other funding options to help reduce that cost, including concurrent enrollment for high school students.

Located at the Miller Campus in Sandy (9750 S. 300 West), the school provides a kitchen with modern equipment, 10,000 square feet of training space and a dining room to practice presentation and service. This year, they added a greenhouse to the campus, donated by a graduate of the program.

There are also 30,000 honeybees on site. Students harvest 40-50 pounds of honey during the season and work in the on-site garden for a complete farm-to-table experience.

“Every year, the garden looks a little bit different. The students are involved from the planning, the preparation, the plotting, the harvesting of seed, to the transplanting of seed and maintaining the watering schedule,” Coker said. “Not only are we promoting and building on the foundational skills that students need to be successful, but we’re giving them the relevant topics that are taking place in industry today.”

But a food career isn’t just about creating delicious dishes, it’s creating an experience where guests feel included. Learning professional techniques and practices of hospitality provides a deeper connection with guests and helps develop a valuable reputation in the food world.

“People are not customers. They are our guests,” Coker said. “This is the cornerstone of everything we believe. It is

something that I’ve maintained as one of my steadfast principles in my 30-plus years being in culinary arts and hospitality, and it’s something that I pass along to our faculty and our students. They need to learn to embrace the concepts of hospitality.”

For more information about the program, visit slcc.edu/ culinaryarts. l

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Students in the Salt Lake Community College Culinary Arts program learn foundational skills to help them become successful in the food and hospitality industry. (Photo courtesy of SLCC)

6 spots to treat your pup during National Dog Month

By Rebecca Olds | rebecca.o@thecityjournals.com

Whipped cream “Pup Cups”

Starbucks isn’t just a well-known place for toddlers to tag along with parents to get a cake pop, but for furry friends to snag a free treat. Most locations offer a cappuccino-size cup with whipped cream called a “puppuccino” by the franchise and deemed “pup cup” by customers. Just ask the barista for it when you get yourself a treat, free of charge.

Matt Young from the West Jordan location of the chain Culver’s, said the franchise also offers pup cups with whipped cream and an outdoor patio where dogs can enjoy them.

The burger restaurant Freddy’s has also been known to give away free pup cups.

Custard and ice cream

All Shake Shack locations offer a treat for their customers’ furry friends. For purchase, pet-parents can buy a bag of gourmet dog bones or a “Pooch-ini” made with the franchise’s dog-safe custard, topped with a Milk Bone, said Riverton’s Shake Shack manager Gregory Jensen.

The staff at this particular Utah location are especially dog-friendly, said Jensen. If you go through the drive-thru and let them know you have a dog in the car, workers will give a free Milk Bone treat and your dog might be added to

the dog wall of photos inside the restaurant. Most locations lack a drive-thru like the Riverton store, but usually have a patio of some sort.

Some Handel’s Homemade Ice Cream locations offer what they call “Frosty Paws” or “Dogsters” for four-legged friends which is ice cream specifically made for dogs and comes in a variety of flavors to choose from, including peanut butter. A single-serving Frosty Paws is available for $3 at the Sandy and Cottonwood Heights locations of the franchise and can even be ordered for delivery.

Ground hamburger “Puppy Patty”

The burger joint In-N-Out offers a more savory offmenu item for the furry family members of its customers. Marielena from customer service said most stores offer a “Puppy Patty'' which is an unsalted version of their normal hamburger patty. In Utah, she said these cost owners just more than a dollar. l

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with little to no wait time to be seen. More and more restaurants seem to be offering treats, both sweet and savory, for customers’ furry family members. Around town in Salt Lake County, there are plenty of places that offer free or low-cost items to celebrate your pet for National Dog Month in August.

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Shake Shack’s Pooch-ini is made with custard and topped with a Milk Bone. (Courtesy of Riverton Shake Shack)

Nearby restaurants offer gluten-free menu items

By Katherine Weinstein | k.weinstein@mycityjournals.com

Fad diets may come and go, but for those with celiac disease and gluten allergies, the gluten-free diet is an absolute necessity. As the number of people with celiac disease continues to climb, there is greater demand for gluten-free cuisine. Many restaurants make an effort to accommodate diners who need to avoid gluten.

Elcio Zanatta, CEO of the Aubergine Kitchen restaurants, stated, “We felt since the beginning that the community was concerned about gluten. Most of our menu is gluten-free. We try to give our best to the community.”

Gluten is a protein that is found in grains such as wheat, barley and rye. It is present in bread, breakfast cereals, pasta and baked goods made out of those grains. Many processed foods, sauces, dressings, soups and even certain candies may contain gluten.

When people who have celiac disease consume gluten, their immune system attacks the lining of the small intestine. The resulting damage can lead to malabsorption of nutrients and many other health problems. Some patients suffer severe gastrointestinal symptoms after consuming gluten, while others may have no symptoms at all. Eating even the smallest amount of gluten can aggravate the problem. There is no cure for celiac disease aside from sticking to a strict gluten-free diet.

According to the National Institutes of Health, celiac disease affects approximately two million Americans, with more new cases being diagnosed every year. As the number of people avoiding gluten continues to rise, some restaurants are making an effort to provide a safer dining experience.

Amanda Wybrow, general manager

of Toscano, explained that their menu includes gluten-free options due to customer demand. “There’s just a lot of people who have celiac disease,” she said. At the Garage Grill, general manager Ryan Coleman said, “We’ve had gluten-free options on the menu because of demand, people asking about it,” he said.

A quick search on the website findmeglutenfree.com reveals that Draper has quite a few restaurants that have gluten-free menus or menu options.

Aubergine Kitchen stands out for the fact that nearly the entire menu is gluten-free. “We have three items that are not gluten-free,” Zanatta explained. “However, we try to make them in a way so that they are not touching other items.”

One of the pitfalls of dining out for celiac disease patients is that gluten can stick to cooking surfaces and utensils, contaminating otherwise gluten-free foods. This is less of a problem at Aubergine Kitchen due to the restaurant’s focus on minimally-processed, fresh whole foods and raw foods. “We make food that’s good for our bodies and good for the community,” Zanatta said.

Aubergine Kitchen has an extensive menu of gluten-free desserts, all made inhouse. These include brownies, cookies, three kinds of pie as well as a choice of lemon or chocolate cake. “Our chia pudding,” he added, “it’s all gluten-free, people love it.”

At Toscano, the kitchen staff is also careful to avoid cross-contamination. “Almost all of our pasta dishes can be made gluten-free,” Wybrow said. “We have gluten-free pasta in-house and use a separate pot.” She explained that all of the sauces, salads and salad dressings at Toscano are

Much of the menu at Aubergine Kitchen is gluten-free. (Photo courtesy Aubergine Kitchen)

also gluten-free. The kitchen staff uses separate utensils.

“Our chef is amazing,” she added. “We always have a tomato basil soup of the day that is gluten-free. In fact, most of the soups are gluten-free.”

While The Garage Grill does not have a specific gluten-free menu, “we can usually find a good option for you that’s gluten-free,” Coleman said. “We have lots of salads and all of our sandwiches can be made on gluten-free bread. We make a lot of meat here, so there’s things like tacos that are gluten-free.”

Zanatta, Wybrow and Coleman were all careful to say that because their restau-

rant kitchens prepare gluten-containing foods, they cannot guarantee that their gluten-free meals are always 100% gluten-free. In spite of taking precautions, there is always a chance of cross-contamination. Patrons with special diets must speak to their server when ordering and should decide for themselves whether to dine at a particular restaurant.

Aubergine Kitchen is located at 499 E. 12300 South, Suite A. The address for Toscano is 11450 S. State Street and The Garage Grill is located in Hidden Valley Shopping Center at 1122 E. Draper Pkwy. l

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The Garage Grill offers up gluten-free salads as well as sandwiches and burgers on gluten-free bread and buns. (Katherine Weinstein/City Journals)

Patrons at Toscano can enjoy gluten-free soups, pastas and entrees. (Katherine Weinstein/City Journals)

Local Greek Orthodox St. Anna parish celebrates opening of new church with national leadership

By Rebecca Olds | rebecca.o@thecityjournals.com

St. Anna Greek Orthodox Church, located at 9201 S. 1300 East, is the newest church in Sandy following its Thyranoixia or “formal opening of the doors” on Saturday, Aug. 20 by the faith’s national leader, His Eminence Archbishop Elpidophoros of America.

“We have celebrated many milestones along our parish’s 10-year history,” Father Anthony Savas of the parish said. “This historic weekend is the culmination of them all.”

The dedication of a national leader is a rarity for small parishes such as St. Anna, but was the fulfillment of a promise made to Savas years earlier when the Archbishop visited Utah for the first time. Savas had big plans to get the parish its own space to worship and make it more accessible to everyone in the community.

What started out as a “church in a box” in a reception center 10 years ago, is now a dedicated space. The parish of about 200 families paid for the grounds, building and renovations by itself, raising $1.8 million. They bought the building in November 2019 and construction had been ongoing until this year.

“We are now basically out of the construction business,” Savas wrote in a July 7 newsletter to the parish.

Previously an old garden and reception

center, the building became their new sacred sanctuary and he is “grateful” to be out of the construction phase, Savas said. He said the vocal histories of St. Anna makes it a perfect

namesake aligned with the previous purpose of the building.

Savas described the story of St. Joachim and his wife St. Anne, who eventually became

the parents of the virgin Mary, or Theotokos. They were barren for a long time, he said, and for St. Anne “it was very painful.”

“She was walking in her garden, looking up into a myrtle tree where she saw like two birds, and she was just lamenting, ‘How can even the birds have a family and I’m not able to,’” Savas said. “Her prayer was answered in her garden that she would have a child and so the fact that a church of St. Anna would be setting up shop in a garden center was really quite beautiful to us.”

The mosaic found on the front of the building of St. Anne and Theotokos, as well as palm leaf light fixtures in the entry hall, all give homage to the garden lineage of the building and the story of St. Anne.

The new space is also a symbol of hope for the parish to continue growing.

In an effort to make the faith more accessible to the community and a unique feature of the Sandy church, is the emphasis on using English rather than the traditional Greek common in the faith and worship services, Savas said.

“That may sound like a given, not even a thought but the predominant faith-culture of our diocese is to maintain the historical presence of the Greek language in our worship,” Savas said. “Not so much as being prideful Greeks, as

St. Anna Greek Orthodox Church, located at 9201 S. 1300 East, is the newest church in Sandy following its Thyranoixia or “formal opening of the doors” on Saturday, Aug. 20. (Rebecca Olds/City Journals)

I’m a very proud Greek American myself,” he quipped, “but the fidelity to the language of the gospel and to the early church.”

Even the new murals of holy figures such as Jesus Christ, St. Anne, and more, painted by international artists, adorn the building’s walls with English script.

“We are now ready to turn our past con-

struction project into its intended purpose: a source of healing, a place of comfort, a protection against evil, a gathering place for the faithful, a beacon of hope, a witness to glory, a backdrop of fellowship, and primarily, our house of worship,” Savas wrote in a July 21 newsletter addressed to the parish. l

Iconography in St. Anna is written in English, something that hasn’t been done commonly in the Greek Orthodox faith. (Rebecca Olds/City Journals)

You can help change the tone of political discourse

Therecent assassination attempt of for-

mer President Donald Trump has been a wake-up call for many people in our country. And it’s about time.

For too long, we have given in to the money-making schemes of cable news stations, social media companies, politicians and others who profit off of strong emotions like fear, anger and hate. They are all attempting to capture your most scarce resource…your attention. And that captive attention is worth billions to them in advertising revenue.

A few years ago I mentioned to the campaign manager of a political candidate that I wished his candidate would tone down the rhetoric and talk about real policy rather than just throwing “red meat.” He told me that the red meat gets him on cable news and when that happens they get more political donations. What a disappointment.

Our country was founded on passionate disagreement, debate and compromise, but we are losing the ability to have hard policy conversations without calling names, using pejorative language and taking things personally. We need to learn how to disagree in a better, more productive way.

My four children each have very different political leanings. One leans to the left

Aimee Winder Newton

Salt Lake County Councilwoman| District 3

and cheered on Bernie Sanders when he ran for president. Another is more libertarian. One loved Donald Trump. Another is more of a classic, Reagan-esque conservative. A few years ago I decided that if the Newton family could learn how to “disagree better,” anyone could.

It has taken practice. Not all of my kids are willing participants in my experiment all the time. But we’ve gotten to the point where we can have political discussions without someone stomping out of the kitchen or calling someone names. That’s progress.

Here are some of my tips on how to practice this with your family and friends:

1. Be a listener. Honestly, this is the most important way you can positively contribute to political discussions. Don’t just listen to better form your own argument, but

listen with the intent to understand. Show genuine curiosity. Try to truly see the other person’s perspective and understand their ideas. Repeat back to the person what you heard them say.

2. Don’t be sarcastic or make diminishing comments. It’s easy to want to do a “gotcha” or mock someone’s perspective, but that doesn’t help you build relationships and certainly doesn’t convince someone of your viewpoint.

3. Share the time. Some people want to dominate a conversation. Make sure you are spending more time hearing another viewpoint than sharing your own.

4. Don’t associate your identity with your political views. Our identities as parents, siblings, Jazz fans, and neighbors should all matter more than our political identities.

5. Finally, don’t consider it a failure if you fail to persuade someone of your view. Sometimes people change their minds and sometimes they don’t, but the relationship should stay healthy regardless.

Agree or Disagree: Take our Poll and we want to hear from you. Follow this QR Code and share your beliefs, opinions or facts. We look forward to hearing from you.

I truly believe that the future of our nation depends on us learning this skill. American democracy depends on us assuming some good faith behind people and positions we think are wrong. We need to tamp down the anger, the rhetoric, and the hostility toward our fellow men.

While we need politicians to do this, we also need you to help us do this. Our kids should grow up in a country that models kindness, empathy and healthy debate. Strong feelings are great! It’s how you share them that matters.

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

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.