Live, Love, Laziz

31 May 2014
Published in Features & Occasionals

The Arabic word, Laziz, means tasty, enjoyable, and lighthearted. Derek Kitchen and Moudi Sbeity couldn't have chosen a better word to label their brand of Middle Eastern spreads.

Ardean Watts: Porcini Patriarch

04 May 2014
Published in Features & Occasionals

A relaxing retirement is well earned by Ardean Watts. But he doesn't seem keen on spending it reclined in an overstuffed chair. Watts, after all, has always been a man of activity and engagement. One of Salt Lake's living institutions, Watts spent the greater part of his long life in this city nurturing and growing the arts. Despite his numerous achievements it's Watts' peculiar admiration for mushrooms that has earned him, more recently, an extraordinary amount of attention.

Chef's Profile: Real Foods Market and Café

30 March 2014
Published in Regulars & Shorts

The omnivore's solution.
by Jane Laird

Utah's Mountain Valley Seed Company

01 March 2014
Published in Features & Occasionals

One night in 1974, a young man named Demetrios Agathangelides, a Greek immigrant who had studied agriculture in his home country, sat down at his kitchen table in his adopted home of Logan, Utah and pulled out a package of seeds. A plant geneticist at Utah State University, Agathangelides had been testing and researching high altitude, short-growing season varietals. He knew almost better than anyone what vegetables would grow well in that mountain town's gardens.

Seeds & Sawdust: Urban Farm & Feed

30 December 2013
Published in Features & Occasionals

It's been great to watch the fast growing locavore movement blossom here on the Wasatch Front. It has grown so much, in fact, that it's getting hard to keep tabs on all the new restaurants, stores and organizations. By contrast, I remember the bleak old days—I mean like seven or eight years ago—when people thought a Rhode Island Red was some kind of wine imported from New England.

Chef Profile: Himalayan Kitchen

27 November 2013
Published in Regulars & Shorts

Nepalese homestyle cooking in the mountains of Utah.
by Jane Laird

SLC Pop's Deconstructionist Food

01 November 2013
Published in Features & Occasionals

Katie Weinner is a woman who craves change. The one-time competitive snowboarder earned a teaching degree, only to find she hated it — "It was horrific, catching kids watching porn during computer class," she recalls. That's what drove her to restaurant work. Once there, as she moved from making tiramisu to pasta to pizza, Weinner found a career to which she could devote herself.

Chef Profile: Lumi Bistro

29 September 2013
Published in Regulars & Shorts

Lumi Bistro in downtown SLC.
by Jane Laird

Let Them Eat Carp

30 August 2013
Published in Features & Occasionals

Before the well-known and respected Wasatch Community Gardens, which offers opportunities for people to learn about urban agriculture, there was Wasatch Fish and Gardens. For many of its founders—Patrick Poulin, Danny Potts, Nick Hershenow —the early-1980s project was inspired by their time in the Peace Corps, in places like Ecuador and Mali. The idea was service, to the community at large, but also and most importantly to Salt Lake’s refugees. Food was the key. There were gardens, just like today, but there was also fish.

Take It Outside

28 June 2013
Published in Features & Occasionals

Summer is barbeque time for a reason: Nobody likes cranking up the oven to 400 degrees when it's 98 outside. But what do you do when you get tired of grilling everything imaginable? For local urban homesteaders Jonathan Krausert and Julie Nelson, the answer's easy: solar cooking.

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