Month: September 2016
Farm to Glass
Now in its sixth year, Salt Lake Magazine’s Farm to Glass Cocktail Contest will bring together 24 of the city’s most visionary mixologists to handcraft an original cocktail that uses local liquors and at least two ingredients sourced from Utah farms. Voting runs throughout the month of September, the height of Utah’s harvest season. … read more
SLUG Holiday Comix – September 2016
Read a Book Day is Sept. 6 … … read more
Deep Fried, Tried and True: A Culinary Tour of the...
Fair food is many things, but its chief characteristic is honesty. When you visit the fair, it’s expected that you try something that has no illusions about what it is. You’re encouraged to expand your horizons regarding the sheer scope of food that can be improved with a trip through the deep fryer. … read more
Localized: Forest Feathers
Forest Feathers, a dynamic group that incorporates the dreamy space of prog-rock into the technical elements of math rock, initially started as a solo project by Camron Sackett in 2013. Sackett had no idea that the project would eventually evolve into the atmospheric sounds, sampling and shredding that currently represent the local trio. … read more
Rocking n’ Rolling On and Off the Board: TCOY Coughlin
TCOY Coughlin rips, both on a skateboard and on the drums. When it comes to his skating, we’re talking 50-50 front shuvits on sketchy uprails followed by equally sketchy hill bombs. And the music? Straight rock n’ roll—with a dose of psychedelia. So, if you haven’t heard his band, Max Pain and the Groovies, now’s a good time to toss on a track. … read more
Farm Forward: Meat Doesn’t Have to Be Murder
As consumers, it’s nearly impossible for us to make sure that every product that we buy has been produced humanely. In the arena of factory farming, however, organizations like Farm Forward can help consumers make more informed decisions about where they’re getting their food. … read more
No Gas for Green Goods: Try Walking to Urban Greens...
With the support of a USDA grant, SLCgreen has teamed up with The Green Urban Lunch Box, Utahns Against Hunger and Salt Lake Community Action Program’s Real Food Rising to establish Urban Greens Market, five pop-up markets that provide fresh and local produce within walking distance to community members. … read more
Speed Week: Where the World Comes to Go!
Since 1914, motorheads from around the world have come to prove their mettle and try to break land speed records on the dry lake bed, which is perfect for these high-speed runs. … read more
Provisions: For Every Food, There is a Season
In contrast to the seemingly endless road construction on 2300 East, the confines of Provisions are warm and inviting and the menu is eclectic yet familiar. … read more
Garlic Planting & Growing
Click on the image for a quick infographic on how to plant and grow your own garlic, based on resources by Marybeth Janerich (Wasatch Community Gardens) and Pete Rasmussen (Sandhill Farms). For detailed tips, tricks and how-tos on growing your own garlic (along with countless other garden goodies), visit Wasatch Community Gardens and Sandhill Farms‘ websites at
Cass McCombs: Be Mangy
Cass McCombs is in another state, speaking about his latest album through an iPhone speaker. His voice is soft and deliberate in a way that calls for reverence, though he’s hardly on a pedestal. From passionate cynicism to selfless wisdom about music and people and life, he delivers an encouraging, informal sermon. … read more
Doughnut Worry: The Big O’s Serving Up Vegan Treats
Three months ago, a brand-new, family-run hotspot popped up on Broadway called The Big O Doughnuts. If you haven’t already heard, they’re deep-frying a creative spin on a classic favorite. In a short amount of time, this completely plant-based, locally sourced shop is making a big name for itself among vegans and non-vegans alike for its uniquely delicious vegan doughnuts, and owner Jess Curzon is eager to see where this shop takes her. … read more
