Comings and Goings, Regulars and Shorts

Comings & Goings: February 2013

By Jane Laird

What’s new around town.
by Jane Laird


Wasatch Community Gardens welcomes new executive director

Ashley Patterson is the new executive director of Wasatch Com­mun­ity Gardens. A graduate of the Uni­versity of Washington with a Master’s degree in Environmental Health, Patterson brings years of ecological advocacy experience. Most recently she was the outreach and education coordinator for the U of U office of Sustainability. Before that she owned the Green Building Center, which specialized in ecological building supplies. She is well positioned to lead the nonprofit group in promoting youth and community gardening and education.

Wasatch Community Gardens has been committed to building communities through gardening since 1989, offering work programs, classes and events. Patterson says she is enjoying the challenge of leading its mission of helping Utahns of all ages and incomes to grow (and eat!) local, organic and healthy food.

Maggie Willis serving as UMOCA interim director

The Utah Museum of Contempo­rary Art (UMOCA) as announced that Maggie Willis will act as interim director, as former executive director Adam Price departs for his new job with a museum in Nebraska. Willis, previously the visitor experience and volunteer services manager, revitalized UMOCA’s Art Shop and founded a successful volunteer and internship program. She reports that her emphasis will be continuing UMOCA’s current success in cementing its reputation globally and launching a new volunteer docent program.

Listen to Charlotte Bell’s interview

Popular yoga website “It’s All Yoga Baby” interviewed CATALYST columnist Charlotte Bell recently. You can share Bell’s 30 years of yoga experience online. Conversing about the changing yoga scene and the “fast and furious” practice forms emerging, the site reports that Bell is a “voice of reason, wisdom and integrity in the online yoga scene.”

Here the interview at or go to If you want more (and who wouldn’t?), enjoy Bell’s books Yoga for Meditators and Mindful Yoga, Mindful Life or visit Oh, and be sure to read her column in CATALYST!

Small plates menu at Sage’s Cafe

All their classics are still available but now you can order seasonal small plates and all-you-can-eat pizza.

The Honey Stop opens

“The Honey Guy,” Peter Somers, spent 16 years flying corporate jets. Now he has a new passion: He has opened a shop in Salt Lake devoted to promoting the health benefits and intricate flavors, colors and textures of some of the world’s finest honey. The Honey Stop carries 15 different varieties. “Honey is a sweetener with nutritional value providing energy and containing vitamins, minerals, antioxidants, amino acids and active enzymes,” he says. It is moisturizing and is said to have antibacterial properties. But all this can depend upon quality. Somers offers such exotic types as Organic Fair Trade Amber from Mexico, Orange Blossom from Florida, Blackberry from Oregon and much more, including pollen and skincare products.

159 E 800 S, SLC. Open Tuesday-Saturday, 12-6; (801) 953-0045.

Creative Cakes and Concepts from Hillary Sumrall

Flower toppers, art glass toppers, or even a leather hat topper are just some of the ways Hillary Sumrall creates custom designed cakes. Name an occasion and she will provide scrumptious vegan, organic and even gluten-free layers of any flavor and filling you like. Tea cakes, divorce cake, baby cakes, 3-D butter cream designs, fire cakes, doughnut trees, cupcake tiers — there are many ways to celebrate with cake she says.

We can highly recommend Creative Cakes and Hillary as we’ve tried it ourselves at a recent party, where the centerpiece art cake played and tasted to rave reviews; “That cake could have been an evening gown,” the happy birthday girl declared.

Creative Cakes and Concepts.; 801-907-5179.

Blue Star Juice Bar and Coffee Café new lunch menu

Blue Star gets a lot of attention for its famous pure, healthy juices and in-house roasted coffee. A new lunch menu is now adding to its attractions. A variety of hearty breakfast and lunch sandwiches are served all day on either a bagel or bread choice. There are classic and vegetarian friendly options. For instance, The Canyon Rim sandwich is a veggie sausage, hummus, egg, roasted red peppers and spinach on a bagel for $6. Or, have a Club for $6 with turkey, bacon, swiss, cheddar, tomato and spinach. Plus there are eight different types of grilled cheese sandwiches, like the Hawaiian: pepper jack, ham and fresh pinapple, $5 and Apple Me: cheddar and fresh apple slices, $4.50. 2795 So. 2300 East, SLC, open daily.

New store hours at Cali’s Natural Foods 

Visit Cali’s every Friday and Saturday from 11am-6pm to find bulk foods, local produce and your favorite products from Sage’s Cafe, Vertical Diner and Cafe Super­Natural. You can also talk to Chef Ian Brandt about preparing farm-to-table meals for dinner events and house parties.

Zest Kitchen and Bar: beat back bad air with beets

Did you know February is Heart Health Month? Well, that calls for Sangria of course. Beet Sangria is Zest Kitchen and Bar’s hand crafted offering this month so we can be happy and healthy too. As a bonus, enjoy it at CATALYST Magazine gathering there, Thursday, February 7, 8p-1a. This month, all proceeds from the door ($5 donation) support the Utah CORE 2013 project. Everyone is invited! Zest specializes in globally inspired seasonal cuisine featuring organic, local, sustainable, fair-trade ingredients and has one of the largest selections of organic wines, beers and spirits available in Utah.

Tues-Sat evenings. 275 South 200 West, SLC.

This article was originally published on February 1, 2013.