The owners of Side of Aloha restaurant want the spirit of the Hawaiian and Pacific Rim islands to come alive in every bite. The restaurant, located at 11580 S. District Main Drive in South Jordan, opens at the end of August, offering menu items like succulent poke bowls and island-inspired dishes.
Nina Alu and her husband, Kiel Dela Pena, are Hawaiian natives and Utah locals influencing Salt Lake County’s culinary scene with their vibrant, traditional cuisine. As owners and chefs at Side of Aloha, they want to create a unique dining experience that celebrates the essence of aloha.
“We’re sharing what Hawaii's food really is,” Alu said. “We’re trying to identify who we are as Hawaiians because people don’t necessarily know what Hawaiian food is. They think it’s just mix-plate. At Side of Aloha, you’ll find a blend of Korean, Chinese, Japanese, Filipino and Portuguese. It’s a different style of cooking because of the influences that we had in Hawaii.”
Food is a form of love on the Hawaiian islands where cooking and sharing meals is a way of life. Growing up on the Big Island of Hawaii, in the coastal village of Napo’opo’o, Alu learned fishing and the importance of preparing healthy
meals from her grandmother and mother. Pena grew up in Waimea, on the mountainside of the Big Island, where his family were ranchers.
They want to create a community built around the idea that food is an important part of life and gathering together to eat a meal creates strong bonds. Everything they do with Side of Aloha showcases Hawaiian culture and hospitality.
Previously located in Draper, Side of Aloha opened in 2018 before moving to South Jordan this summer. Serving Hawaiian Pacific Rim cuisine has given them a reputation for good food and an authentic experience in Hawaiian culture. The new location will offer an expanded menu that includes brunch, lunch, dinner and a bar with specialty drinks.
Menu items include Crack Mac, a macaroni salad topped with bacon and macadamia nuts; passionfruit marinated and grilled pork, drizzled with Liliko'i homemade jelly; furikake chicken with a sweet citrus sauce topped with a savory Japanese seasoning blend; and several varieties of poke, a dish of raw fish, cubed and tossed in a variety of sauces.
All their food and fish comes from the best sources, said Alu, noting that much of it is sourced from Hawaii.
Nina Alu (pictured) and her husband Kiel Dela Pena, are the owners and chefs at Side of Aloha, opening in South Jordan at 11580 S. District Main Drive at the end of August. (Photo courtesy of Side of Aloha)
A Commitment to Faith-Based Care at Holy Cross Hospital – Jordan Valley
By: Rev. Dr. Godwin Nnamezie
At Holy Cross Hospital – Jordan Valley, and in all our Holy Cross Hospitals along the Wasatch Front, we have a steadfast commitment to caring for the mind, body and spirit of our patients, families and employees. To fulfill this commitment, we pay particular attention to how we serve through our actions, decisions and behaviors.
As Market Mission Director with 20 years of Mission experience at CommonSpirit Hospitals, I have had the unique privilege of working alongside our leaders, employees and providers, ensuring we integrate our mission, vision and values in all we do. Through my work, I strive to make the hidden presence of Christ seen, heard and felt through every interaction we have with one another and those we serve.
Being part of our Holy Cross Hospitals means serving within a faith-based ministry, where our employees are invited to live out their life purpose in a unique and powerful way. Everyone has something inside them that propels them forward, that gives them drive, that leads them and that they want to share with others – this is what it means to be powered by faith!
The hospital can be a frightening environment for so many of our patients, as well as a high-stress work environment for our employees. Being a faith-based ministry means we continue to expand our spiritual care program. The program allows for our hospital chaplains to help alleviate fears and stresses by providing emotional and spiritual care support and ministry.
As a Holy Cross Hospital – Jordan Valley patient, receiving faith-based care simply means you can expect compassionate, healing care delivered by those who are guided by and committed to the ideals and beliefs of our founders, the Sisters of the Holy Cross, and our ministry.
A quick look at our faith-based roots that run deep here in Utah shows that the Sisters of the Holy Cross accomplished feats of great worth and permanence during their years of service. There are generations of our patients who encountered the Sisters and received care from them at our Holy Cross Hospitals. It is so humbling to listen to their stories and first-hand accounts that left such an impact on their lives.
The strength of the pioneering Sisters was their willingness to serve their God
and the sick and needy, no matter the race, creed, or economic status. The Holy Cross Sisters’ legacy of courage, passion, life purpose, dedication, selflessness and regard for their fellow human beings are many and beautiful – and one we strive to uphold.
While the theme of faith and service rings true throughout our hospital walls, it also extends out into the community through collaboration with our partners. Our community health needs assessment and community benefit program help us better understand our communities so we can work to improve the health of the people we serve.
It is my hope that you when you walk through our hospital doors or interact with us in the community that you feel our commitment – powered by faith, fueled by humankindness – to you and our community.
Learn more about the services, care providers and mission-driven work of the Holy Cross hospitals and CommonSpirit Health at www.holycrossutah.org.
Orthopedic care with compassion at its core.
Our physicians provide the latest care and surgical and non-surgical treatment options, all designed to alleviate pain and discomfort caused by orthopedic injuries and disorders.
Artificial Disc Replacement Surgery
Ligament Repair and Reconstruction
Non-surgical treatment (knee, shoulder, foot, ankle, and spine)
Pain Management in the form of medications and injections
Pre-surgical Education
Robotic-assisted Surgery
Spine Fusion
As CommonSpirit Health, we make the healing presence of God known in our world by improving the health of the people we serve, especially those who are vulnerable, while we advance social justice for all.
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Rev. Dr. Godwin Nnamezie Market Mission Director Holy Cross Hospitals
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.
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)
Former South Jordan City council member has book published posthumously
By Rachel Aubrey | r.aubrey@mycityjournals.com
Leona Winger believed in God. She also believed in miracles. Before her passing in December of 2022, Winger, a former South Jordan City council member, finished a book entitled, “Miracles Have Not Ceased: Neither Have Angels Ceased to Minister Unto Men.”
An excerpt from her book states the following: “I first learned about miracles when I was a young child. My father would pick me up, sit me on his lap, and in his deep, penetrating voice, he read the Bible to me. One day, after he had read the miracle of God parting the Red Sea and saving the children of Israel, he looked deeply into my eyes, and told me that if I had faith in Almighty God, I would see miracles in my own life.”
Winger had a deep-rooted belief that miracles are real, not merely coincidence. With her health declining in March of 2022, she felt inspired to finish her collection of miracle stories that she had started many years prior. Winger entrusted her goal of being published to longtime friend Sue Troff.
“She started working on miracles...for thirty years of her life, gathering miracles and talking to people about her own miracles,” Troff said.
For several months after Winger’s passing, Troff, who was the executor of Winger’s will, went in search of a book publisher, but
Incline at Anthem 11901 Freedom Park Drive, Herriman Inclineatanthem.com 855-632-0512
Ihad very little success. She needed a miracle.
Troff eventually found her way to local author and publisher Jayne Ann Osborne (“When Mommies Get Sick.”) Osborne began Merry Robin Publishing with sister Holly Kolb in June 2022. The sisters have helped six local authors publish 11 titles to date.
According to Osborne, detailed instructions and means were left to see the book through to publication. The book itself is meant to be a study guide, a way for the reader to recognize and ask for miracles.
“Leona is pleading with the reader to understand that they have the ability to confidently seek and actively expect miracles in their lives,” Osborne said. “Anybody of any faith background would be able to glean that from this book.”
Not only did Winger leave a legacy of faith, she also was deeply committed to serving the community. The Deseret News reported in her obituary that Winger served eight years on the South Jordan City council as well as on the Executive Committee and Board of Trustees for Roseman University of Health Sciences.
According to former South Jordan City Councilmember Chuck Newton, Winger was a champion for Roseman University opening a campus in South Jordan. Not only a champion for education, Winger was also in favor of re-
ncline at Anthem is a new apartment community for residents ages 55+, o ering a ordable one and two bedroom apartments, with full amenities and weekly events. Residents can enjoy an experience that o ers carefree living, connection and convenience.
Renae Cook is the community manager at Incline for Anthem. She’s been in the property management business for more than 30 years. Tell us about Incline at Anthem.
Our motto for residents is “Your Life, Your Way”. We prioritize the wellbeing of our residents above all else. Our goal is to create the most enjoyable and enriching living environment. We encourage residents to be involved with daily activities, we simply provide the platform. We listen to their needs, preferences and desires, and do our best to make it a reality.
What services do you o er?
We have a professional management sta and a full-time maintenance team. Community amenities include a resort-style pool and spa, two tness centers, covered parking, a dog park and a clubhouse with billiards and games.
Apartment amenities include vaulted ceilings, walk-in closets, quartz countertops, stainless steel appliances, and a washer and dryer in every unit.
What sets your company apart from your competitors?
Our experienced management team works with our volunteer resident committee to lead several events including trivia, bingo, arts and crafts, carpool dinners, holiday parties and more.
Does your business solve a problem for your customers?
Too often, traditional 55+ communities charge exorbitant prices that aren’t attainable for a majority of people. With apartments starting around $1,300 per month, we o er independent apartment living for an a ordable price. Our community o ers modern
sponsible economic development in South Jordan by way of reasonable commercial growth.
Winger had four loves according to Newton, a love for Utah, a love for South Jordan, a love of the gospel of Jesus Christ as she found it in The Church of Jesus Christ of Latter-day Saints and lastly, a love of helping others.
In addition to their service within the community, Newton and Winger formed a friendship based on their mutual faith and Winger would talk often about publishing a faith-based book one day. Newton said he was delighted when he learned that she was able to finish the book before her death.
“Different people are different levels of, of faith and desire to understand and understanding,” Newton said. “And there are some who believe in miracles regardless of their Christian faith or their non-Christian faith.”
Winger believed in miracles, and she left a published guide for the world to be able to read and believe in them, too.
Another excerpt from her book reads as follows: “Although the exact definition of what constitutes a miracle changes from person to person and from dictionary to dictionary, I have found that as we broaden our definition and increase our understanding of miracles through study and prayer, we are able to see them more in our lives.”
apartments, resort-style amenities, and an active social calendar, all for great value.
Many of our residents choose to downsize to avoid the maintenance and overhead associated with home ownership. We utilize partnerships with third-party providers to o er additional health services. This enables residents to keep costs low and choose additional care.
Who is your ideal resident?
The ideal resident is an independent 55+ adult who values a vibrant community, a maintenance-free lifestyle and enjoys access to amenities and social activities designed to enhance their quality of life. Residents can pursue hobbies and wellness programs, and foster friendships.
How do clients choose between you or a competitor?
We encourage prospective residents to tour our competitors, read online reviews and compare the quality of the apartment communities. We’re situated minutes from grocery stores, restaurants,
For more information about Merry Robin Publishing, as well as information about ordering a copy of Winger’s book, visit https://www. merryrobinpublishing.com/about. l
the University of Utah Medical Center, the District at South Jordan and Mountain View Village.
What factors should customers use to make their decision? Prospective residents should con rm the onsite team can respond e ectively to their needs. They should talk to current residents to hear about their experience at the property. It’s also important to consider apartment features, amenities, location and price.
What’s your advice for anyone considering doing business with you?
Our best advice is to come see for yourself. We encourage anyone to tour our community. We love to invite interested parties to join us for resident events to experience them rsthand.
What’s your favorite service?
Our sta ’s commitment to customer service. We want everyone to feel welcome and enjoy their experience. My favorite resident event is our monthly carpool dinners. It’s a great opportunity to explore neighborhood restaurants and get out on the town with new friends.
Are you running any specials?
We are o ering four weeks free on select apartments, but that is subject to change.
Anything else you would like our readers to know about your business?
Our event calendar is full of events planned between residents and our management team. Residents (and family members) have told us how these opportunities encourage them to get out, forge new friendships, pursue new or forgotten hobbies and revitalize their lives. We invite prospective residents to visit us, meet our sta and speak with residents about their experience. We consider them our best advocates.
Although laid to rest in Murray City Cemetery, Leona Winger was a champion for the city of South Jordan. Pictured is author and publisher Jayne Ann Osborne, who helped to edit Leona Winger’s book along with help from her sister Holly Kolb. (Photo courtesy Jayne Ann Osborne)
Tiburon Fine Dining supports students with disabilities through farm-to-table initiative
By Julie Slama | j.slama@mycityjournals.com
KenRose 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 char-broiled New Zealand elk tenderloin with creamy mushroom duxelle 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 neighborhood 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. “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 has already been serving squash from the garden this season.
“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 yearround 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 conscience 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’
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)
Tiburon owner Ken Rose uses fresh produce while making house specialties such as the signature house butter, homemade mint-infused lemonade, caprese salad, roasted squash and more. (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)
Ken Rose, owner of Tiburon, picks the first two cherry tomatoes of the season in the garden located behind the fine dining establishment. (Julie Slama/ City Journals)
adult high school botany students, who take care of them firsthand. 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-through 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
The Wine Academy of Utah uncorks wine education
By Peri Kinder | peri.k@thecityjournals.com
In the world of fine dining, wine often takes center stage. However, understanding the realm of wine can be intimidating. Jim Santangelo founded the Wine Academy of Utah in 2008 to help demystify the complexities of wine, offering knowledge to help both enthusiasts and professionals.
“People want to be more empowered,” Santangelo said, “and they want more of an experience emphasis. You sit down and look at that wine list, or see all these great products in the wine store and you’re going to increase your own experience through knowledge.”
Whether someone is looking for a wine certification, a tasting tour or an in-home wine education experience, Santangelo hopes to increase wine knowledge, one sip at a time. He’s seen a heightened interest from consumers in the academy’s courses when, in the past, hospitality professionals made up the majority of attendees, but now, that mix is about 50/50.
The Wine Academy of Utah offers two certification courses, approved through the Wine & Spirit Education Trust. The WSET Level 1 course is a one- or two-day program that introduces students to food and wine matching, and storing and serving wine.
The WSET Level 2 is a 10-week course for people in the retail, sales or hospitality industry and for serious wine consumers who want to expand their knowledge.
“The first step in becoming a wine expert is knowing your geography,” he said. “If you’re talking about Spain, know where Spain is in the world. Know there are different regions in Spain and know that it’s connected to France. That helps establish a good foundation to place all your wine knowledge.”
Originally from upstate New York, Santangelo came to Utah to attend college in 1994. He started working at the Stein Eriksen Lodge in Deer Valley and fell in love with the hospitality industry. Santangelo continued working
at high-end restaurants, gaining experience and building his wine knowledge.
Intrigued by how wine can enhance a dining experience, Santangelo decided to become a certified Sommelier and wine educator. By bringing his knowledge to Utah wine enthusiasts, he’s found a way to educate through fun experiences and adventures.
The Wine Academy of Utah also offers monthly whisky tastings at The Westerner (3360 S. Redwood Road) that include a professional lecture and free country swing classes. Regular Cigar & Spirits tastings introduce people to the etiquette of cigar smoking. The academy also participates in a variety of wine tastings for organizations like Tracy Aviary and The Leonardo in Salt Lake.
“We provide fun, educational and entertaining events in these consumer tastings,” he said. “I’m just really proud to be able to do that.”
For those beginning a foray into the world of wine, Santange-
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 money also purchased 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
lo offers in-home tasting events, catered to educate in the comfort of home. The tasting includes all beverages and glassware, tasting notes and a presentation from a certified Wine & Spirits specialist for up to 18 guests. For more information, visit WineAcademyofUtah.com.
“Having a Sommelier in the
comfort of your own home really spices up a cocktail party,” he said. “You’re having a complete and natural discussion about something that’s been around for thousands of years, and how it can change based on cultures. You’re there having a great conversation and enjoying a beautiful product.”l
Tiburon, located near the Sandy/Midvale border, offers locally sourced produce in their farm-to-table fine dining. (Julie Slama/City Journals)
The Wine Academy of Utah offers courses, tastings and certifications for consumers and professionals who want to learn about wine and spirits. (Stock photo)
“We want to give an experience and share our culture, but also show the importance of really good food, and making sure the food is always high quality,” Alu said. “Food is something that brings us together. That’s what Side of Aloha is. It’s a place that people describe as
feeling peace, feeling welcome. Like a family feel. And that’s what we are. As Hawaiians, we embrace and accept everyone.”
For a full menu, and information about catering, poke parties and online ordering, visit SideOfAloha.com. Follow their Instagram @ sideofaloha for information about the grand opening. l
FEATURING New Conductor Ben Chapman, with a special segment by Marlene Stanley
REHEARSALS: Thursdays at 6:30 PM, September 5 - December 5 Saturdays At 8:30 AM in November
Includes workshop with Composer Mark Hayes
PERFORMANCES: Saturday, December 7
2:00 PM & 7:00 PM at Bingham High School
Contact Michelle at (520) 507-0901 or sojochoralarts@gmail.com
For more information, visit sojochoralarts.org or visit our SoJo Choral Arts Facebook page: Sojo Choral Arts
Side of Aloha features menu items inspired by Hawaiian and Pacific Rim cuisine. The dishes capture the essence of the Hawaiian people and their love for community. (Photo courtesy of Side of Aloha)
5 tea shops to check out in the Salt Lake Valley
By Peri Kinder | peri.k@thecityjournals.com
Tea shops are enjoying a surge of popularity throughout the country, and Salt Lake is no exception. These five shops in the area offer more than just a cup of tea; they blend artisanal teas with unique social experiences from tea parties to live music.
7BUDDHA TEA HOUSE AND DESSERTS (4913 STATE ST., MURRAY)
This trendy tea house in Murray offers a unique menu of drinks from boba to slushes. Its signature beverages include the Pinky Lychee with red dragonfruit and lychee with aloe vera or crystal boba topped with sea salt milk foam. There’s also the popular Matcha Red Bean Milk Tea or the Mango Matcha Latte. Refreshing spring teas include Just Peachy, Mango Paradise or Strawberry Plum Tea. It’s always a new taste experience when you stop by 7Buddha. Learn more on Instagram @7BuddhaTea.
Inspired by author Jane Austen, Auntie Rae’s is a journey to a time when tea service was a ritual and conversation a
skill. An outing at Auntie Rae’s shouldn’t be rushed, but savored as an indulgence. Themed birthday parties at Auntie Rae’s include a Princess Tea with crowns, sandwiches and tea service. The shop also hosts murder mystery tea parties for small groups. With an elegant high tea menu, a fun garden tea option or afternoon tea with finger sandwiches, scones and dessert, Auntie Rae’s is sure to become a family favorite. Visit AuntieRaes.com to learn more.
SODABOBA (10309 S. REDWOOD RD, SOUTH JORDAN)
If you combine boba tea, tasty menu items and support for local musicians, you get SodaBoba. Taiwanese boba drinks are available in many flavors including cookies & cream, pineapple passion fruit, honeydew milk and matcha brown sugar. Plus, the finger-food menu offers savory pork potstickers and tempura shrimp, Korean street food favorites. But newcomers to SodaBoba must try the Croffle, a waffle-croissant hybrid with toppings that include Nutella, chocolate syrup, dulce de leche and cinnamon almond. The shop regularly holds free concerts highlighting musicians in the area. For more information, visit SodaBoba.net.
TEA & BROWN (5486 S. 1900 WEST, TAYLORSVILLE)
One of the newest tea spots in town, Tea & Brown is making a splash with its teas made from imported ingredients, using the traditional hand-shake method. Tea enthusiasts will find a range of flavors, from classic teas to brown sugar boba, bubble tea and fruit blends. Fan favorites include the Red Guava Golden Oolong Tea, the Mango Pomelo Frappe, the Black Tea Latte and the Cocoa Matcha Teaccino. Online ordering is available. More information at TeaBrownTaylorsville.com.
TEA ZAANTI (1944 S. 1100 EAST, SALT LAKE)
With dozens of loose-leaf tea varieties, like vanilla hazelnut and strawberry oolong, Tea Zaanti is a must for tea lovers. Favorite teas include the Nutty Matcha Latte, the Choco Tea Latte (with chocolate pu’reh) and the ceremonial matcha, sourced from Japan. Tea Zaanti is also the only tea and wine cafe in Salt Lake, boasting the best wine prices in the state. With a focus on small producer wines, the restaurant offers wine-by-the-glass or bottle. Menu items include a charcuterie platter, soups and sandwiches. Visit TeaZaanti.com to learn more. l
Tea shops are enjoying a surge of popularity throughout the country, and Salt Lake is no exception. (Stock photo)
SLCC Culinary Arts inspires future food professionals
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.”
By Peri Kinder | peri.k@thecityjournals.com
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
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)
New South Jordan administrators ready to greet students
By Julie Slama | j.slama@mycityjournals.com
This month when students return to school, they may find some new administrators at their South Jordan schools, welcoming them back.
At Bingham High, Rufine Einzinger is an assistant principal. Einzinger previously served as an assistant principal at Copper Hills High in West Jordan.
Joining Einzinger is Ivie Erickson. Erickson, who was a West Jordan Middle teacher, is an administrative intern.
At South Jordan Middle, Brian Rambadt became an assistant principal after serving in the same role at West Jordan’s Sunset Ridge Middle.
Aspen Elementary’s new assistant principal is Heather Handy. Handy previously was an assistant principal at Bluffdale Elementary.
Aimie Rizzuto, who taught at Aspen Elementary, is an administrative intern at Jordan Ridge Elementary.
Several South Jordan administrators moved on to other Jordan School District schools, including Bingham High assistant principal Michelle Putnam to the same position at Mountain Ridge High in Herriman; South Jordan Middle assistant principal Joshua Ricks to the same position at Oquirrh Hills Middle in Riverton; Joel P.
Jensen and South Jordan middle schools’ administrative intern Karen Moore will remain at Joel P. Jensen Middle in West Jordan; Jordan Ridge Elementary assistant principal Jarom Airhart to the same position at Midas Creek Elementary in Riverton; Bingham High teacher Andrea Call to West Hills Middle and West Jordan Middle as an administrative intern; and Golden Fields teacher Stacie Thompson to being an administrative intern at Hidden Valley Middle in Bluffdale and Sunset Ridge Middle in West Jordan. l
Bingham High is where Rufine Einzinger, the school’s new assistant principal, and Ivie Erickson, an administrative intern, will call home this school year. (Julie Slama/City Journals)
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What’s happening in schools now online
By Julie Slama | j.slama@mycityjournals.com
South Jordan Journal is offering readers more education stories. To read these stories, go online to www.southjordanjournal.com
AAI immersion week gives students inside look at old west — “Utah has a ton of hidden gems that aren’t just national parks. There is so much Utah has to offer, but people don’t take advantage of because it’s far away from Salt Lake or Utah counties,” said an AAI teacher.
APA student comes up with solution to real-life problem in entrepreneur challenge — A sophomore was a finalist in the recent Utah High School Entrepreneur Challenge with his generator kit.
From curiosities to discoveries: Hawthorn Academy STEM night intrigues students — Piquing the inquisitiveness of students and their families, Hawthorn Academy offered numerous hands-on activities during its first STEM night. l
A Hawthorn Academy student creates bubbles during the school’s recent STEM night. (Photo courtesy Joy Leavitt/Hawthorn Academy)
Chinese food a favorite in South Jordan
By Laura Spendlove Crapo | l.crapo@mycityjournals.com
The Asian culture is alive and well in South Jordan. The city’s quantity of Chinese restaurants makes this apparent. Local residents can enjoy eating at one of the dozen local oriental eateries.
“We keep very busy with lots of customers,” Manager of the Red Dragon Bistro Jennifer Liu said. “We have been open for 11 years.”
Liu’s story is an interesting one. Her husband, Jaiaying Liu, moved to the U.S. 33 years ago. She followed him two years later. They are co-owners of the restaurant. Now, Jaiaying and his two brothers-inlaw, Harry and Hui He, are the restaurant’s cooks.
“We are a family restaurant, and we want people to come in and enjoy,” Jennifer said. She still has family in the restaurant business in China.
The Red 88 Asian Bistro is another local Chinese restaurant. They are busiest in the evening and weekends serving their delicious entrees.
China Wok at 1594 W. South Jordan Parkway is one of the longest standing Chinese restaurants in Utah. They pride themselves on using ingredients of the highest quality for their delicious Chinese food. Their popularity and success has led
them to franchise. Their other locations beyond South Jordan are in Highland and Spanish Fork.
The other South Jordan Chinese restaurants are easily searched online. They can be spotted on main roadways as well. The healthy crowd in their dining rooms and parking lots show their popularity and the local appetite for Asian cuisine. We keep very busy with lots of customers l
“We keep very busy with lots of customers,” Manager of the Red Dragon Bistro Jennifer Liu said.
LiveDAYBREAK shines light on Chinese tradition with Dragon Boat Festival
By Laura Spendlove Crapo | l.crapo@mycityjournals.com
On Aug. 24, Utah’s only Dragon Boat Festival will educate and entertain all in attendance. The Dragon Boat races started in commemoration of great patriot and poet Qu Yuan over 2,000 years ago in China. These races are still held worldwide. Tradition has it that the winning team in these races will be blessed with prosperity and happiness for the upcoming year.
“Teams from schools, communities and corporations are invited to participate. A portion of the proceeds raised from teams’ registration will go to the Asian Association of Utah,” LiveDAYBREAK Recreation Manager Austin Perez said. “The AAU organization helps victims of human trafficking, refugees and asylum seekers to achieve outcomes of substantive improvement in self-sufficiency and thriving lives.”
Twenty four teams will compete in races aboard 40 foot Dragon Boats. This race is intended for novice racers and is a short 200M course. Groups applying to participate will be in either 14 or 20 paddler size boats. Each crew will have a designated drummer to encourage their team.
Land-lovers will have the benefit of watching the exciting races and deciding which on-land activity to choose. This vibrant Asian Festival will showcase callig-
raphy and engaging cultural activities for children.
The colorful, eye-catching event will have musicians and dancers. Performances by various groups will be from 11:30 a.m. to 1:30 p.m. Asian cultural performers from areas throughout the state of Utah will display their many talents.
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“This event holds a unique significance as it offers a view into the rich traditions of Chinese and Asian cultures. Attendees have the opportunity to engage in immersive cultural activities, witness cap-
“Teams from schools, communities and corporations are invited to participate. A portion of the proceeds raised from teams’ registration will go to the Asian Association of Utah.”
Austin Perez
tivating performances and watch the exhilarating tradition of team dragon boat racing, all for a charitable cause,” Perez said.
For more details on this event or to register your team, please visit the LiveDAYBREAK Dragon Boat Website. Perez can also be contacted at aperez@livedaybreak.com or (385) 630-7844 for any questions. The LiveDAYBREAK planners have worked on coordinating many details to ensure this will be an event community members won’t want to miss. l
On Aug. 24, Utah’s only Dragon Boat Festival will take place at Daybreak’s Oquirrh Lake. (LiveDAYBREAK)
School lunch packs a crunch with local produce
By Jet Burnham | j.burnham@mycityjournals.com
Farm to Cafeteria Table
Once they finally mastered the symbiot-
ic balance between fish and plants in their innovative aquaponic garden, Jordan Academy of Technology and Careers students cultivated enough lettuce to stock two high school cafeteria salad bars for a few days in May.
“Nutrition services provided funds for it, so the goal is to always be able to produce some type of food for the district,” JATC teacher and Jordan School District Farm to School Coordinator Margaret Ward said.
Produce from the school’s south campus two-acre garden has also been utilized for the district’s summer meal service.
“This is really the first season that we're using the produce that we produce in our grow boxes in the schools,” Ward said. “Yesterday we were over at Columbia Elementary and we served cucumbers that we had grown in the garden at our building. And our edamame is going to be ready next week, so we'll serve the edamame, as well.”
Occasional state-sponsored farm-toschool initiatives, such as Squash Hunger Day (held in July) and Apple Crunch Day (held in October), provide locally grown squash or apples for every student in participating schools. However, Jordan School District Dietician Katie Cole would like to incorporate fresh local produce in all 30,000 meals served each day in the district’s 64 schools. Despite her enthusiasm, she admits it’s not currently feasible.
“Because we are such a large district, and we have such a large amount on our orders, it's not always realistic to get every single thing on our menu from a local farm,” Cole said. However, for the summer meal service, which provides breakfast and lunch at just five locations June through August, she has worked with JATC teachers and local farmers to provide berries, snap peas and other fresh produce for just one school at a time.
“We're hoping we can do some more things like this throughout the school year, but it does, right now, need to be a one-time thing, just because it's easier to feed 100 kids local produce than thousands,” Cole said.
What’s on the menu?
“The kids are really getting an amazing variety of food every single day,” Cole said.
Chicken nuggets, corndogs and pizza remain the most popular school cafeteria menu items, and as part of a complete meal, they meet federal requirements for fruit/vegetables, meat/protein, milk and whole grains, and the limits for sodium and saturated fats.
School meals must meet federal regulations in order to qualify for reimbursement of a portion of the meal costs. School nutrition staff members develop menu items that maximize compliance, often making simple
ingredient substitutions such as replacing white flour with whole grain flour in desserts and substituting chicken hot dogs for beef.
What’s not on the menu
The U.S. Department of Agriculture recently announced changes to school meal nutrition regulations effective July 2027, and for the first time, there will be limits on sugar. The biggest change will be limits on added sugars in specific menu items such as cereal, yogurt and flavored milk, as well as an overall weekly sugar limit.
“The new standards build on the great progress that school meals have made already and address remaining challenges— including reducing sugar in school breakfasts,” USDA Food and Nutrition Service Administrator Cindy Long said. “These updates also make it easier for schools to access locally sourced products, benefiting both schools and the local economy.”
Schools and food manufacturers have three years to rework their recipes to be in compliance with the new regulations. Jordan School District Nutrition Services Director Katie Bastian said her department is already looking at small changes that can be made immediately, such as ordering lower-sodium ketchup and reducing sugar in their recipes.
Because Jordan District schools have full-service kitchens and make many menu items from scratch, new recipes to meet the new regulations can be developed, reviewed and tested.
“The nutrition standards are changing, and we need to have control over our ingredients, and cooking from scratch is a way to do that,” Bastian said.
Ultimately, new recipes and products have to pass the taste test, Cole said.
“We definitely have a process here in our district to make sure that the things that we're developing and giving the kids not
only fall within regulations, but it's something that they'll actually eat,” Cole said. “We want them to enjoy the food that we're giving them.”
The cost of paying (and not paying) for school lunch
School meal prices, which increased last year in Jordan District for the first time in about 13 years, will remain the same this coming school year, with elementary school students paying $1.05 for breakfast and $2.00 for lunch, and secondary school students paying $1.25 for breakfast and $2.25 for lunch. Secondary school kitchens also sell a la carte items for a few dollars.
Because the federal food program only reimburses one lunch and breakfast per student per day, if a student gets back in line for more food, they are charged $2.50 for a second breakfast and $4.10 for a second lunch.
For families with financial limitations, the Free and Reduced Meal Program eliminates or reduces meal prices to 30 cents for breakfast and 40 cents for lunch. Applications can be filled out in schools or online. Bastian emphasizes the importance of families reapplying for this program at the beginning of every school year and any time their circumstances change throughout the year.
“If you have another baby, or someone comes home from a mission, or your job changes, apply again,” Bastian said.
When families don’t apply for Free and Reduced Meals and cannot pay their lunch balances, students are still provided meals, but the school becomes responsible for the unpaid balances. Bastian said, while community donations to pay-off overdue lunch accounts are appreciated, this may discour-
age families from applying for the Free and Reduced Meal Program. Fewer participants then affect the school’s Title 1 status qualifications and further burden school budgets.
The final ingredient
Five hundred Jordan School District employees are involved in developing and serving healthy and delicious meals for students and for adapting menus for those with food allergies, religious and cultural preferences and special needs.
“All the kitchen managers in our district really love their job and love working with the kids and creating amazing food, and I think that makes a huge difference,” Cole said. l
A variety of lettuce grown by horticulture students is served in school lunches. (Photo courtesy Katie Cole)
The aquaponic garden system at Jordan’s Academy of Technology and Careers greenhouse grows lettuce for the school lunch salad bar. (Photo courtesy Margaret Ward)
Students get a taste of fresh, locally grown zucchini at Squash Hunger Day at Majestic Elementary Arts Academy. (Doug Flagler/JSD)
Ice cream for breakfast? New trend delights kids and adults alike
By Bailey Chism | bailey.c@thecityjournals.com
This may be the best news you get this summer: yes, you can have ice cream for breakfast. It’s no longer just a fantasy we had as kids. A rumored scientific study, some social media attention and a nifty kitchen gadget have taken everyone’s favorite summer dessert and turned it into a breakfast trend that’s delighting both kids and adults.
The trend first grabbed the spotlight a few years ago when it was reported a Japanese study found people who ate ice cream immediately upon awakening showed signs of reduced stress and heightened alertness.
Ice cream lovers everywhere were eager to scoop up this information, even though news agencies were unable to verify the study or its results. Still, lovers of the frozen treat determined the rumors worthy enough to change up their morning meal.
Then in 2021, the Ninja CREAMi Ice Cream Maker hit the market and became an instant social media sensation. The blender-size appliance claims to be able to quickly turn just about anything into a creamy frozen ice cream treat.
Add your ingredients—milk, cream, sugar, fruit, dairy-free milk alternatives, natural sweeteners, no-or-low calorie sweeteners, protein powder, flavor extract, chocolate, nut butter—press a button and watch as the mixture turns into ice cream.
Social media’s sweet influence
Next, enter TikTok. The platform’s track record of turning simple food preparations into global phenomena is unmatched.
Try searching “ice cream for breakfast” on TikTok. What you’ll get is an endless stream of videos about how to make Ninja CREAMi concoctions that range from rich and indulgent to low-carb, high-protein, no sugar and other health-conscious mixtures suitable for the most important meal of the day.
From unknown TikTokers to wellknown social media influencers like Dylan Lemay and Alexis Frost, it seems like everyone on the internet is enjoying a bowl of sweet, creamy ice cream for breakfast. Even Nancy Pelosi, former Speaker of the House of Representatives, has openly shared her love for starting her day with ice cream.
"I have it for breakfast," Pelosi told Ruthie Rogers on her podcast “Ruthie's Table 4.” "It's a great way to start the day. I don't have it every day, but I have it often."
If celebrities like these are starting their days with a scoop, you know it's a trend with legs.
Sweet breakfasts are nothing new. In the United States, French toast and waffles get drenched with maple syrup. In France, pastries like pain au chocolat are breakfast staples.
In Thailand, breakfast might be sweet sticky rice drizzled with sweetened con-
densed milk, and in Japan, you’ll find fluffy, sweet souffle pancakes. So, while ice cream for breakfast might seem revolutionary, it’s really just a twist on the longstanding and global tradition of sweet food in the a.m.
The breakfast-worthy frozen treat market is hot
Luckily for those ice cream lovers who want to enjoy a healthy-but-indulgent breakfast, the supermarket freezer case is loaded with options. You’ll find products that keep fat, calories and sugar low. Some offer significant doses of protein and other nutrients, and many are dairy-free and vegan.
Halo Top makes low-calorie, high-protein, dairy-based ice cream. Arctic Zero offers a similar product that is dairy-free. Famous for rich yogurt and healthy overnight oats, Noosa now offers frozen yogurt boosted with probiotics.
Good for the mind
While the nutritional value of ice cream may be debatable, there’s no doubt that enjoying a favorite treat now and then can have a significant, if not short-term, positive impact on your mood. According to Rupa Health, small indulgences release feelgood neurotransmitters like serotonin and dopamine that boost happiness and reduce stress levels. So, that morning scoop may be just the pick-me-up you need.
Rachel Engelhart, a registered dietitian and certified intuitive eating counselor, told The Healthy that she advises her clients to fill their plates with nutritious foods, but also allow themselves to enjoy favorite treats like ice cream or chocolate in moderation.
"So many of my clients are hard on themselves and rather judgmental around their food choices, and it negatively impacts their mood," she said. "Sprinkling our day with a delicious coffee, a yummy dessert or
breakfast-themed flavors to meet consumer demand.
Baskin-Robbins recently launched a flavor called breakfast in bed—pancake and maple syrup ice creams swirled together with fluffy pancake pieces and ribbons of blueberry compote. And the supermarket brand Blue Bell's "I heart cereal" flavor features fruity cereal-infused ice cream with confetti sprinkles and bits of sugar-coated fruit cereal.
If you want to make your own breakfast ice cream, the internet is overflowing with recipes for classic custard-based ice cream, no-churn ice cream and healthy Ninja CREAMi recipes.
one of our favorite restaurant meals is also an important way to positively impact our mental health."
The future of breakfast is now
The ice cream for breakfast trend is shaking up the industry. Across the United States, ice cream makers are creating new
GRIEF HAS NO TIMELINE
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As the ice cream for breakfast trend gains traction, it's clear this isn't just a summer fling. With innovative appliances like the Ninja CREAMi, social media's viral influence and a growing market for health-conscious frozen treats, our morning routines are getting a delicious makeover. So, when breakfast time rolls around, why not enjoy a sweet, creamy, cold scoop of joy? After all, who says you can't have dessert first? l
Groovy grub
The Utah food scene in the ’70s was abysmal. The state’s greatest culinary achievement was Arctic Circle’s fry sauce, followed closely by green Jell-O salads filled with pineapple or shredded carrots or (retching noises) cottage cheese.
I was a kid during that decade and my mother was a whiz at preparing trendy 1970’s cuisine. She mastered the crushed-saltine meatloaf. She casseroled the heck out of tater tots, cream of mushroom soup and ground beef. Her chicken-fried steak (hamburger patties covered in smashed cornflakes and slathered with A-1 sauce) was a weekly staple.
In a rush, she’d chop up a jarful of dried beef, mix it into a cream sauce and dump it on toast. The sodium content of that meal is still wreaking havoc on my kidneys. Going out to dinner was a luxury for our family, which included me and four siblings. So that left Mom with the difficult task of feeding six people every night with whatever we had in the cupboards. Mom would sit at the table, clenching her jaw, and I knew better than to complain about the tuna and potato chip casserole. But I still did.
Eating at a restaurant was an event. I have vague memories of eating at Restaurant Minoa, a Greek place in Salt Lake, wearing my Sunday best and feeling very adult when
Peri Kinder Life and Laughter
I ordered the halibut (which I didn’t eat because I found a fishbone and refused to eat, and my parents got mad and we never went back).
I also remember trying Chinese hot mustard for the first time. I smothered my char siu pork in the creamy sauce, put it in my mouth and regained consciousness three hours later.
Most of our dining out was at places like Shakey’s, with its deliciously crispy pizza crust, or A&W drive-in, with food trays clipped to the car window and frosty mugs of root beer. There was also Dee’s Hamburgers in Murray that featured a creepy clown sign and cheap burgers.
Church dinners played a big part in my childhood. The potluck free-for-all was a Russian roulette of food poisoning. We knew whose overcooked ham was sprinkled with cat hair, and how to avoid potato salad that had been left in the sun. But the dessert table was fair game with its chocolate sheet cake,
spice cookies and lemon bars. I didn’t even care if they were covered with Siamese fur.
We also subsisted on Mormon wedding fare; miniature paper cups filled with butter mints and peanuts, and grape Kool-Aid spiked with 7-Up.
But my favorite childhood dining memory was going to Chuck-A-Rama with my grandparents. We’d go on Sunday (which mom didn’t approve of but which wasn’t a sin if you were with your grandparents) and the all-you-can-eat buffet was laden with piles of fruits and salads and meats and desserts, gleaming under fluorescent lights like an offering to the gods.
We’d load our plates and eat until we were dizzy. Then we became Grandma’s partners in crime. Although signs at ChuckA-Rama said taking food home was strictly forbidden, Grandma told each of the grandkids to get a fried drumstick or chicken breast, and a scone. She’d wrap the food carefully in napkins and walk out of the restaurant as nonchalantly as Al Capone. Now, the bland food of my childhood is replaced with tasty cuisine from all over the globe. But I often miss my childhood dinners with everyone sitting around the table. Although it’s still a hard “No” to tuna casserole, with or without potato chips.
