The Food Waste Place: Wasatch Resource Recovery’s Anaerobic Digester

The Food Waste Place: Wasatch Resource Recovery’s Anaerobic Digester
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Morgan Olsen Bowerman, Wasatch Resource’s Recovery and Sustainability Manager, says that the digester essentially works like a real, living digestive tract. … read more

Harmons Hands-on Cooking Experience: The Harmons Cooking Class Program

Harmons Hands-on Cooking Experience: The Harmons Cooking Class Program
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Seven of Harmons’ many locations partner in a particularly pointed offering to the Utah foodie scene: the Harmons’ Cooking Class Program. … read more

Farming Foodies: Frog Bench Farms

Farming Foodies: Frog Bench Farms
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Started in 2012 by Joe and Paula Sargetakis, Frog Bench Farms produces veggies that are supplied to restaurants within a five-mile radius. … read more

Hello! Bulk Markets Say Goodbye to Excess Packaging

Hello! Bulk Markets Say Goodbye to Excess Packaging
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It has been a long and arduous journey for food industry veteran Jamaica Trinnaman to create Hello! Bulk Markets, her flagship bulk foods storefront. … read more

Where the Hearth is: Hell’s Backbone Grill & Farm

Where the Hearth is: Hell’s Backbone Grill & Farm
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Now in its 20th year, Hell’s Backbone Grill embraces the rural setting and its surrounding wilderness, and tries to get us all to slow down a little. … read more

Philotimo for Local Food: Richard Cardenas of Nicholas and Company

Philotimo for Local Food: Richard Cardenas of Nicholas and Company
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Restaurant distrubtor Nicholas and Company’s mission is encapsulated in one Greek word: philotimo, which translates to “the love of honor.” … read more

You Can Think Globally and Eat Locally: Zaater & Zayton and Catering via Spice Kitchen Incubator

You Can Think Globally and Eat Locally: Zaater & Zayton...
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Zaater & Zayton adapts their catering to match customers’ tastes, and cite customer favorites as their grilled meats and staples like falafel. … read more

SLC Eatery: Food 2.0

SLC Eatery: Food 2.0
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SLC holds a myriad of core restaurants that hit a wide range of taste, ambiance and skill. Among them is SLC Eatery and their modern American cuisine. … read more

Serving SLC’s Service Industry One Small Miracle at a Time

Serving SLC’s Service Industry One Small Miracle at a Time
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At 29 years old, longtime food servicer Matthew Pfohl experienced a physical and financial trauma that helped inspire the idea behind One Small Miracle. … read more

Twist It, Pull It, Cupbop It: Ramen 930 partners with Cupbop to bring together Korean BBQ and Japanese Ramen

Twist It, Pull It, Cupbop It: Ramen 930 partners with...
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So what in the actual hell is a Cupbop? Basically, it’s Korean street food made in large quantities from rice, lettuce, barbecued meat and a bunch of sauce. … read more