Nepalese homestyle cooking in the mountains of Utah.
—by Jane Laird
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.
Lumi Bistro in downtown SLC.
—by Jane Laird
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.
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.
Meet some tea purists, M.C. (Michael) Rivetti and Jason Woodland —CEO/president and vice president respectively of The Emperor's Tea. This Salt Lake-based company's mission is to provide the highest quality, freshest, most flavorful tea leaves possible as the popularity of premium tea and tea-like beverages continue to rise. In 2011, Americans imbibed over 65 billion servings of tea. This is still well behind U.S. coffee consumption, with 150 million daily sonsumers; but tea is on the rise.
Each month, CATALYST brings our readers tales of fascinating local endeavors—entrepreneurs launching new restaurants or retail businesses, gardeners digging, composting and planting their way to greener communities, or locals organizing to improve the vitality of the city we share—but this month, we're going to take you on a tour of a local business bringing all of these ideas together in the vision of one mover and shaker who understands that, if you want the fruit, sometimes you just have to climb out on a limb. For Kathie Chadbourne, proprietor of the Avenues Bistro on 3rd, out on a limb is par for the course.
Occasionally we face dilemmas that offer only unsavory solutions. If the situation arises where you must use a chemical weed killer, and Roundup is the best weapon for the job, do it right. The Big Gulp, Super-Sized approach doesn't cut it—at best, it's a waste.
Spread out on my kitchen counter, a bowl, bag of bread flour, salt, glass of tepid water, and jar of pasta madre (sourdough starter), vie for space among cocktail glasses and half-empty food plates. I shout over the noise of conversation: "Pour in your madre, weigh out 400 grams of flour and 300 grams of water." Only a handful of people in the room gather close to watch my demonstration. It is an informal classroom.
You stroll through the sliding glass doors and fumble for the grocery list at the bottom of your reusable bag. Immediately, you have the sense that something's different in this store. Friends told you that would be the case. You can't put a finger on it, but, yeah, something is definitely different here.