Community
Odd Balls: Putting the Fun in Fungi
Jon Carter invented Odd Balls: A Funguy Blend, as a way to naturally boost energy and now it is boosting the energy of cancer patients to get them through their treatments. … read more
Sushi and Pie: Cori Norton and Brice Okubo are Partners...
With careers spanning 15 and 20 years, respectively, the pair have worked in restaurants across the Salt Lake Valley and now both run independent food ventures. … read more
Idle Hands Roastery: Excellence in Coffee and Transparency
I’ve sampled hundreds, maybe thousands, of coffees — and Idle Hands immediately placed themselves as a favorite. … read more
Red Fish, Blue Fish, Go Try Some New Fish
Over the years, Blue Fish has adapted to gastronomic trends and the fluctuating economy with some creative culinary moves. … read more
A Seat at the Table: How Ana Valdemoros Helps Small...
Through her advocacy efforts, Valdemoros continues to create opportunities for those who might otherwise struggle to break into the food industry. … read more
Parami: DIY Festival Craft Food
Nika Noun, chef and owner of Parami, can help you kickstart your pantry renovation with her fresh, authentic curries. … read more
Raw Eddy’s: DIY Festival Craft Food
Amid the drudgery of health-food jargon, an oasis emerges, wrapped in a vibrant package. Raw Eddy’s is seeking to inspire the minds and taste buds of everyone through thoughtful ingredient selection. … read more
Seasons Cheese: A Revival of Plant-Based Cheese
A plant-based lifestyle doesn’t mean giving up the taste of dairy-rich comfort foods you once devoured as a child. Seasons Cheese brings them back to life. … read more
How Chef Peggi Ince-Whiting Brought Sushi Home
When I ask how long she still has behind the bar, she says, “I still think I have 10 years in me.” From what I know of her, I wouldn’t doubt it for a second. … read more
Local Heat: A Hot Ones-Style Interview
We sat down and tried six local hot sauces together, as I asked her six increasingly spicy questions. This is not the first time this week I will thank God that I own a bidet. … read more
Solstice Spices and Urban Pepper Project’s Farm-to-Jar Philosophy
The people behind the Urban Pepper Project and Solstice Spices were excited to share the fruits of their labor with us here at SLUG.
… read more
Utah Farm to Fork: Healthy Foods Foster a Healthy Community
This May, Utah Farm to Fork organized an event called “Raising the Steaks” to celebrate Utah-raised meats and the local schools that use them. … read more
