Salt Lake Magazine HomeContestDan Nailen's Lounge ActDealsGetawayGlen Warchol's CrawlerIn The HiveIn The MagazineKid FriendlyMary's RecipeOn the TableOutdoorsPC LifeShop TalkUncategorizedFri, 17 Apr 2015 19:00:00 +0000Utah&#39;s own bluetooth U-Lock<p><img alt="" height="326" src="/site_media/uploads/April%202015/noke.jpg" width="490"></p> <p>Utah tech company <a href="">Fūz Designs</a> made a name for itself last year on Kickstarter by introducing the <a href="">EverDock</a>, a product that wirelessly charges any smartphone or tablet. Now, the company's newest product is the Nokē U-Lock, a bluetooth-driven bike lock that is controlled completely by your smartphone. With half of its backers from Europe, Nokē U-Lock has become abundantely sought-out by both investers and the general public.</p> <p>"It's really cool to see with our Kickstarter that we get a ton of traffic from all over the globe," says Fūz Designs' co-founder, Cameron Gibbs. "We saw that with our first Kickstarter project, which was the dock. About 40–45 percent of backers were international." </p> <p>Gibbs says his company is also the first to launch a bluetooth padlock. "Everything is becoming keyless, so we took that concept and thought of what else we could make that would eliminate the use of another key with a padlock."</p> <p><span><img alt="" height="326" src="/site_media/uploads/April%202015/noke_3.jpg" width="490"></span></p> <p><span>When asked why he thinks people may prefer a bluetooth lock to a normal lock, Gibb responds, "Its functionality; they both lock something up, but one does nothing else except that. Ours can be shared electronically—you can track it through GPS and even view who last used it." </span></p> <p>Like many crowdfunding projects, raising money for the product has been the biggest challenge. "We've had meetings with some of the largest storage companies in America who want us to put a lock on all of their doors, so we know there's a lot of potential," Gibbs says.</p> <p>Fūz Designs was founded by Gibbs and David Gengler in 2013. Based out of Draper, the company is hoping to expand into a new office in the next year. For more information, you can visit their website at <a href=""></a> or go to their <a href="">Kickstarter</a> to become a backer.</p> <p><em>Photos courtesy of Cameron Gibbs. </em></p>Salt Lake magazineFri, 17 Apr 2015 19:00:00 +0000 The HiveMovie Review: Unfriended<p><img alt="" height="276" src="/site_media/uploads/April%202015/unfriended.jpg" width="490"><br><em><span>Blaire (</span>Shelley Hennig) as upset about being in this movie as I was seeing it.</em></p> <p><em><br></em></p> <p><span><span>Like “The Blair Witch Project” before it, <a href="">“Unfriended”</a> is more of a marketing ploy than a decent movie. Its website is peppered with promotional tools meant to pull you in and spread the word, threatening you to “Post this in the next 24 hours or you could be next,” and “If you sign off you die” in what has got to be a metaphor for social lives for those technophobes or anyone even slightly off the grid—you’re nobody until somebody tweets you. </span></span></p> <p><span><span>The fun begins with video noise in the titles and quickly ends as it dawned on me that this entire “movie” would be little more than a video capture of a laptop screen, complete with multiple overlapping windows in a massive product placement for Facebook, YouTube and Skype. I’ll admit to being antsy in anticipation of </span></span><span><span><em>something</em></span></span><span><span> happening, but virtually nothing does for nearly half its runtime. I risked being yelled at by the movie police when I finally saw something creepy and I whipped out my cell phone to check the time: Thirty-eight minutes had elapsed before my anticipation was rewarded with something even approaching interesting. </span></span><span>Up until that point, I could feel my IQ dropping as viewers were tortured by the inane ramblings of high-schoolers and their pointless, foul-mouthed drama.</span></p> <p><span><span>It all followed the well-worn and tired laws of horror flicks so well lampooned and laid out in “Cabin in the Woods,” although we doubled up this time to have more people to kill: We get two virgins—nice girl Blair (Shelley Hennig), and her boyfriend Mitch (Moses Jacob Storm). We also had not one but two tramps, Val and Jess (Courtney Halverson and Renee Olstead), Adam (Will Peltz) whose foolishness runs hot, and finally Ken (Jacob Wysocki) whose scholarly ways make him the resident IT guy of the group.</span></span></p> <p><span><span>They are all Skyping together for most of the film except when they hang up on each other in a huff or when they are killed off by the ghost of Laura (Heather Sossaman in a dreadful role), whom they cyber-bullied to the point of her suicide a year previous. The plot is that this is the first year anniversary of Laura taking her own life after she was cyber bullied, and each of our Skype gang had a hand in that public shaming. The virtual ghost of Laura is haunting their Skype session, taking over their Facebook pages and generally trying to get them to fess up—which is apparently the only way to keep her ghost from possessing you and forcing you to kill yourself in a hilarious way. Come clean and you’re safe; lie and you die. A forced game of “Never Have I Ever” actually starts to horrifically gel, but ultimately it doesn’t matter; what little bit of genuine tension created by a group of bullies being stalked and killed in real life via their Internet connection is undermined by the perils of being online: funny pop up ads literally do so and dispel any anxiety, as does the pitfalls of using Chat Roulette as a lifeline.</span></span></p> <p><span>Skype proves convenient to keep track of the kills, much like “Aliens” that gave us POV cameras emblazoned with the names of the characters: When you lost that feed, you lost that character. Similarly in “Unfriended,” when the camera goes offline, that character was offed. And good riddance, too. Nobody in this film is likable. Henning’s Blair makes a run at it, but even she is eventually revealed to be just as twisted as the rest. Their incessant tantrums get so awful that Wysocki’s character Ken says out loud what everyone in the audience might have been thinking: “Just someone let me know when it’s (effing) over!”</span></p> <p><span><img alt="" height="306" src="/site_media/uploads/April%202015/uf04.jpg" width="490"><br><em>Yup, this is pretty much what the movie looked like for 82 annoying minutes.</em></span></p> <p><span><br>It’s a great idea, a clever concept for a movie—flip the script on the whole found-footage thing and have viewers watch events unfold in real time, as it happens, as though they are in on the Skype with the victims. I can almost hear the pitch meeting: “Lose the surveillance cams and instead replace them with something nearly everyone (or at least the target audience) is familiar with—text boxes and Skype windows! It’ll be cheap to make and easy to shoot; we don’t even need much of script! Most of the dialogue is delivered via instant messenger!” Yes, except that leaves the audience to sit back and watch people type, which is as exciting as it sounds. “Unfriended” is not just a hi-tech advertisement for various social tools, it’s also tutorial on how to use your shortcut buttons.</span></p> <p><span><span>I’m sure the filmmakers tried to subvert all of this criticism by at least making it have a moral center of sorts. And although it certainly drives home “You pay for what you post” and rails against cyber-bullying, it does so by murdering the bullies and doing so in ways so silly they make the kills in the “Final Destination” series seem legit.</span></span></p> <p><span><span>Video pixilation is used to great effect, muddling up the faces of our heroes at inopportune times.“Unfriended” may also have created its very own jump-scare—the “ping scare”—as most of the shocks induced were just surprise responses to rather loud online alerts. There aren’t any genuine scares to be had.</span></span></p> <p><span><span>“Unfriended” is a clever conceit undermined by its own exasperating execution.<br> </span></span></p> <p><em><span><span>82 minutes </span></span></em></p> <p><em><span><span>Rated R for violent content, pervasive language, some sexuality, and drug and alcohol use - all involving teens</span></span></em></p> <p><em><span><span>Director: Levan Gabriadze (as Leo Gabriadze)</span></span></em></p> <p><em><span><span>Writer: Nelson Greaves</span></span></em></p> <p><em><span><span><em><em><em><em><br>Rich Bonaduce is Vice President of the Utah Film Critics Association, co-host of "Critical Mass," a Salt Lake-based movie-review show, and a contributor to <a href="/" target="_blank"></a>. Read more of his reviews at <a href="" target="_blank"></a>.</em></em></em></em></span></span></em></p>Richard BonaduceFri, 17 Apr 2015 18:35:00 +0000 The HiveCelebrate raw cheese at Liberty Heights Fresh<p class="p1">For years, American cheeseheads—call them gourmets if you wish—smuggled European cheese home in their suitcases. Raw cheeses, mostly, because raw cheese was illegal in this country thanks to an over-zealous FDA. Now Americans—and by Americans I mean Utahns—are learning to love raw cheeses made right here at home. </p> <p class="p1">This Saturday, April 18. <a href="/admin/blog/blogpost/add/">Liberty Heights Fresh</a> and <a href="">Rock Hill Creamery</a> are hosting a raw cheese event at Liberty Heights Fresh—Utah's original local, organic and all-round good food store (1290 S. 1100 East, SLC.)  Stop by between 1 p.m. and 4 p.m. to taste cheese made from milk from Rock Hill's lovable herd of six brown cows, and to chat with cheese expert Jennifer Hines and Liberty Heights owner Steve Rosenberg.</p> <p class="p1"><img alt="" height="333" src="/site_media/uploads/April%202015/cheesemonger_photoby.r.sanders.jpg" width="500"></p> <p class="p1">Raw-milk cheeses are not heat-treated, so they keep their naturally occurring enzymes and microflora, which are what give cheese its wonderful flavors and surprising health benefits. </p> <p class="p1">Along with the cheese, sample locally made jams from <a href="/admin/blog/blogpost/add/">Amour Spreads</a> and the wonderful new ginger beer, Garwood's. </p>Mary Brown MaloufThu, 16 Apr 2015 21:46:58 +0000 the TableFive for the Road<p class="p1">As you prep for the weekend, here are <a href="/blog/tag/five-for-the-road/">five things</a> to check out.</p> <p class="p2"><strong>PC Life:</strong> <a href="/park-city-lifes-best-of-life-at-altitude/">Best of Park City</a></p> <p class="p2"><img alt="" height="130" src="/site_media/uploads/April%202015/pclife.jpg" width="490"></p> <p class="p3">Cast your vote for the best businesses in Park City.</p> <p class="p2"><strong>Giveaway: </strong><a href="/blog/2015/04/14/giveaway-five-personal-training-sessions-from-utah-fitness-institute/">Five personal training sessions from Utah Fitness Institute</a></p> <p class="p2"><img alt="" height="294" src="/site_media/uploads/April%202015/ufi2.jpg" width="490"></p> <p class="p4">Personal trainer Paul Daniels is giving away $350 worth of in-studio training.</p> <p class="p2"><strong>On the Table</strong>: <a href="/blog/2015/04/16/little-armericas-top-toque/">Little America’s Top Toque</a></p> <p class="p2"><img alt="" height="398" src="/site_media/uploads/April%202015/chef_gotz_littleamerica.jpg" width="490"></p> <p class="p2">Bernard Gotz gets a new dining room.</p> <p class="p1"><strong>In the Hive:</strong> <a href="/blog/2015/04/14/7th-annual-wild-scenic-film-festival/">7th Annual Wild &amp; Scenic Film Festival</a></p> <p class="p1"><img alt="" height="276" src="/site_media/uploads/April%202015/wildandscenicfilmfest.jpg" width="490"></p> <p class="p1">Returning to Park City, and coming to Salt Lake City for the first time.</p> <p class="p2"><strong>The Talker: </strong><a href="/blog/2015/04/14/dabc-remember-the-mini-bottle/">Remember the Mini-bottle?</a></p> <p class="p2"><img alt="" height="326" src="/site_media/uploads/April%202015/mini.jpg" width="490"></p> <p class="p2">It could be coming back!</p>Jaime WinstonThu, 16 Apr 2015 15:08:00 +0000 The HiveMary&#39;s Recipe: Pasta Primavera<p><img alt="" height="403" src="/site_media/uploads/May%202014/pastaprimavera.jpg" width="490"></p> <p class="p1"><span>The story is that Serio Maccione invented this dish for his fabled New York restaurant, Le Cirque, in 1974. True or not, pasta primavera is a New World invention and caught on across the country in the ’70s and ’80s. Most of us have had a dismal version of this dish, made with frozen vegetables and sticky cream sauce. Forget that. Pasta Primavera should taste as light and fresh as the season it’s named for.</span></p> <p class="p1">The beautiful secret about pasta primavera is that all-season vegetables can be used for a taste of spring, even before the season’s produce hits the market.</p> <p class="p1"><strong>Pasta Primavera</strong></p> <p class="p1"><em>serves 4</em></p> <p class="p1">1/4 cup butter <br><span>1/4 cup olive oil<br></span><span>1 med. onion, minced or sliced thinly<br></span><span>1 clove garlic, minced<br></span><span>A total of about 6 cups of the following<br></span><span>vegetables, your choice: </span><span>thin asparagus, cut into 3-inch pieces, sliced, mushrooms, cauliflower florets, broccoli florets, sliced zucchini, thinly sliced carrot, sliced yellow squash, grape tomatoes, julienned red and yellow bell peppers, sugar snap peas, English peas<br></span><span>1 cup half-and-half<br></span><span>1 cup chicken or vegetable stock<br></span><span>salt and pepper<br></span><span>2 Tbsp. chopped basil<br></span><span>3 Tbsp. sliced scallions<br></span><span>1 cup grated Parmesan cheese<br></span><span>1 lb. pasta, cooked, drained</span></p> <p class="p1">Heat butter and oil, cook onion and garlic until onion is soft. (Be careful not to burn garlic.) Add vegetables and stir-fry for a few minutes. Add half-and-half and stock, lower heat and simmer until vegetables are barely tender and liquid coats a spoon. Season to taste. Toss vegetables with pasta, cheese and scallions and sprinkle with basil.</p>Mary Brown MaloufThu, 16 Apr 2015 12:19:00 +0000's RecipeOn the TableLittle Armerica&#39;s Top Toque<p class="p1"><a href="">Little America</a> has long been Salt Lake City’s favorite hotel. Its <a href="">coffee shop</a> is famous as an informal meeting place for local power players. Its all-American unpretentious buildings stand as a reminder of post WWII’s boosterism and the enthusiasm with which that generation took to the highways and later, Ike’s interstates.</p> <p class="p1">The first Little America (named for the Little America Station in Antarctica) was built in Wyoming on the Lincoln Highway, the nation’s first coast-to-coast road. Recently the whole hotel has received a facelift, and while the coffee shop’s layout remains familiar, the old dining room—now the <a href="">Lucky H Bar and Grille</a>—has got a contemporary feel, including a semi-open kitchen and large bar area.</p> <p class="p1"><img alt="" height="398" src="/site_media/uploads/April%202015/chef_gotz_littleamerica.jpg" width="490"><br><em>Executive Chef Bernard Gotz<br> </em></p> <p class="p1">Director of Food and Beverage <a href="">Bernard Gotz</a> is still the Executive Chef—the German-born, European-trained chef has been with the hotel since 2004 and has designed the menu with his clientele in mind. This is not a restaurant built around a chef’s ego or artistic aspirations, but one that understands who will be eating there and how to make them feel comfortable. To that end, the menu ranges from special-occasion dishes like escargots and housemade gravlax to familiar shrimp cocktails and latter-day staples like ahi tuna and spring rolls. There are small plates—tenderloin sliders and little lamb chops, a few pasta dishes, several renditions of Utah red trout and, of course, plenty of beef. As if in testament to the all-American roots of the place, our steak was served with a spread of—unasked for—something that tasted suspiciously like ketchup.</p> <p class="p1"><a href="">Lucky H Bar &amp; Grille</a>, Little America Hotel, 500 S. Main St., SLC, 801-596-5700</p> <p class="p1"><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Mary Brown MaloufThu, 16 Apr 2015 09:57:00 +0000 The MagazineOn the TableFitness on the 15th: Loads of Lunges<p>The lunge is an easy to learn, safe and incredibly effective exercise. Lunges target the quads and the glutes most intensely, but also hit the hamstrings, calves and core. Lunges are definitely an exercise you would benefit from adding to your workout routine.</p> <p>I have designed a super-fun workout for you including different variations of lunges, made for any fitness level and guaranteed to keep your body guessing. With summer right around the corner this workout will help you feel amazing in those summer shorts or swim suit bottoms.</p> <p>The workout:</p> <ul> <li>Do 1 minute of each exercise consecutively remaining on the right leg.</li> <li>Repeat entire segment on left leg.</li> <li>Repeat for 45 seconds on each leg, 30 seconds on each leg and burn out by repeating for 15 seconds on each leg.</li> </ul> <p><strong>Basic lunge</strong></p> <p><img alt="" height="490" src="/site_media/uploads/April%202015/basiclunge.jpg" width="490"></p> <p>Remember to keep shoulders back, chest high, abs tight and hips tucked. Never allow your front knee to go over your toe, and make sure your back knee is going as low as your flexibility allows.</p> <p><strong>Basic lunge pulse</strong></p> <p><strong><img alt="" height="490" src="/site_media/uploads/April%202015/pulselunge.jpg" width="490"></strong></p> <p>Use the exact same form as a basic lunge but you will only do the bottom half of the movement. Keep everything small and tight and avoid bouncing.</p> <p><strong>Lunge kickback</strong></p> <p><strong><img alt="" height="490" src="/site_media/uploads/April%202015/lungekickback.jpg" width="490"></strong></p> <p>Engage your glutes and keep your chest lifted as you kick back.</p> <p><strong>Lunge hop</strong></p> <p><strong><img alt="" height="490" src="/site_media/uploads/April%202015/lungehops.jpg" width="490"></strong></p> <p>A plyometric move, always keep a soft bend in your knee to ensure a low impact landing.</p> <p><strong>Power lunge</strong></p> <p><strong><img alt="" height="490" src="/site_media/uploads/April%202015/img_5268.jpg" width="490"></strong></p> <p>Keep your core tight and your chin high to help with balance.</p> <p>I recommend doing this workout two to three times per for best results. To maximize results and really help that muscle definition show, I suggest 20 minutes of high intensity interval training three to four times per week. As always, the most effective way to see results from your workouts is to follow a healthy diet and nutrition plan.</p> <p><em>Nikki Dastrup is the founder, as well as a trainer and instructor, for <a href="" target="_blank">Operation Tonergy Personal Training and Group Fitness</a> and a contributor to Click <a href="/blog/tag/fitness-on-the-15th/">here</a> for all of our Fitness on the 15th posts.</em></p>Salt Lake magazineWed, 15 Apr 2015 11:06:00 +0000 The HiveDABC: Remember the Mini-bottle?<h4>Trivia Question: How many ounces in a mini-bottle? (Answer at bottom of page.)</h4> <p><img alt="" height="326" src="/site_media/uploads/April%202015/mini.jpg" width="490"></p> <h4>Not-so-trivial question: Who is allowed to sell mini bottles in Utah?</h4> <p>If you answered "no one" because you remember the rewriting of state law in 1990 to ban mini-bottles in favor of by-the-drink metered pours, you would be wrong. Though bars, clubs and even state liquor stores can no longer sell the Barbie and Ken-sized bottles, hotels still can in room-service orders (bet you didn't know that) and airlines also can break out mini-bottles while over Utah air space.</p> <p>And here's why this is not a trivial question: A distillery in Utah (we're up to 10 now) that can't give out samples in its attached package store, forcing customers to buy full size bottles to taste the artisan whiskey, gin, vodka, rum at home, wants to bring back mini bottles. That way, a curious consumer could buy a taste of the various spirits, then take the minis home to have a DIY tasting. Some distiller came up with a great way to make marketing lemonade out of lemons, right? If hotels can do it, why not distilleries?</p> <p>The question was discussed at the <a href="">Alcoholic Beverage Control Advisory Board</a> meeting Tuesday. The Advisory Board is a group of license-holders who get to pretend that they have something to do with how liquor laws and rules are enforced. (Sort of like the "Model United Nations" you went to in High School.)</p> <p>In the discussion about distilleries vending mini bottles, Advisory Board member Peter Erickson (Epic Brewing Co.) injected a moment of rational thought when he ask the DABC commissioners and staff present: "Can you think of a reason not to do it?"</p> <p>Indeed, no one seemed to be able to think of one, but it was agreed that some research should be done into the Legislature's intent when it eliminated mini bottles (Good luck with that).</p> <p><em>Trivia Question answer: 1.75 ounces in a mini-bottle (a legal Utah shot is 1.5 ounces).</em> It casused Advisory Board member David Morris (Piper Down) to wax nostalgically: "A double was <em>really</em> a double. We had the strongest Long Island Iced Tea in the nation."</p> <p> </p> <p> </p>Glen WarcholTue, 14 Apr 2015 22:50:00 +0000 the TableLioca wines at Martine Cafe<p><span>My cell phone rang at 6:05. It was a friend, scheduled to meet me at 6 p.m. There was a slight edge to her voice. “Where is it?? I can't find it! All I see is a bunch of construction and sign saying Priority Dispatch but my phone says I'm here!!”</span></p> <p><span>Her phone was right. She was there. At <a href="">Martine</a>, one of Salt Lake's best restaurants, which has been nearly buried for the past four years, first by the construction of City Creek Center and now by the construction of Mayor Ralph Becker's Tony award-winning brother's performance center.</span></p> <p><span><img alt="" height="200" src="/site_media/uploads/March%202015/martine.jpg" width="300"> </span></p> <p>“<span>When it's finished, Martine will be packed,” predicts Nearly Everyone. </span></p> <p> <span>I can only hope so. This is a restaurant that deserves to be noticed.</span></p> <p> <span>We were there a few weeks ago for a wine tasting—Matt Licklider from </span><a href="">Lioca Wines</a><span> was presenting his wines paired with dishes from Chef Tom Grant as a part of Martine's semi-regularly series of dinners called “Small Plates/Big Glass.”</span></p> <p> <span>Exactly the kind of intimate gathering suited for this charming New-York-size restaurant (meaning small, with a brownstone front and narrow but deep and high-ceilinged dining room,) the Lioca tasting was more a conversation with Licklider about his wines and philosophy of winemaking as it was a formal presentation of the wines. He spoke less about the technicalities and more about the ideals—his particular love of Sonoma and Mendocino counties, his commitment to the notion of California terroir, his aim of making wines designed to go with food, not just score points, his interest in lesser-known varietals like Carignan.</span> </p> <p><span>He and his business partner Kevin O'Connor call them “wines with a point of view.”</span></p> <p><span>Here's the menu; the wines are available at DABC stores. Ask for them.</span> </p> <p><span>Lobster, Leek and Ricotta Ravioli</span></p> <p><span>with grapefruit-kumquat salad, miner's greens and Lioco chardonnary buerre blanc</span></p> <p>—<span>Lioco Chardonnay 2013</span></p> <p><span><img alt="" height="450" src="/site_media/uploads/March%202015/liocolob.jpg" width="450"></span></p> <p> </p> <p><span>Grilled Flatbread with Rabbit Confit and apricot apple compound dolce latte gorgonzola</span></p> <p>—<span>Lioco Indica 2012 (In case you're wondering about that name, Lioco also produces a wine called “Sativa.”)</span></p> <p> </p> <p><span>Braised Berkshire Shortrib with pineapple-plum jus, shiitake, pea shoots and sunflower sprouts</span></p> <p>—<span>Lioco Pinot Noir 2012</span></p> <p><img alt="" height="450" src="/site_media/uploads/March%202015/liocoshortrib.jpg" width="450"> </p> <p> </p> <p> </p>Mary Brown MaloufTue, 14 Apr 2015 19:09:00 +0000 the TableLocal Business Spotlight: Lot801<p>Children's clothing, more often than not, caters to gender and affordability. Department store racks are strewn with bright colors and designs, usually including pink butterflies or blue soccer balls. Until recently the gender-biased children's clothes held a sense of normalcy and were widely accepted, but really black sheep rarely follow the crowd.</p> <p><a href="">Lot801</a> (the black sheep of children’s clothing) began with an idea that children can wear whatever color they want, especially black. Lindsay White, Lot801 owner and designer, has always been interested in fashion and simply wanted fashionable clothes at an affordable price for her daughter to wear. “Kids’ clothes are hard to find that actually match their personality,” White says. “I want my daughter's clothes to be fashionable enough that I would want to wear them.”</p> <p><img alt="" height="327" src="/site_media/uploads/April%202015/daughter_ali.jpg" width="490"><br><em>White's now 3-year-old daughter, in Lot801 designs.<br> </em></p> <p>White grew up in Kearns, Utah and has always been a local enthusiast—hence the state's area code in the brand name. Her passion for designing clothes started at a young age, and her inspirations are surprisingly a result of hip-hop culture. “I could probably sing every word of an Eminem or Tupac rap,” White says. “I have always had a thing for hip-hop and music is a big part of my life. Lot801 stems from that inspiration and my last collection <a href="">Boombox Babes</a> literally shows that.”</p> <p><img alt="" height="327" src="/site_media/uploads/April%202015/boombox_babes.jpg" width="490"><br><em>Boombox Babes collection<br> </em></p> <p>Lot801 products are available for babies and toddlers up to the age of 4. The eco-friendly brand reflects the lifestyle White lives at home. “Customers always comment on how soft the product is and how their child's skin isn't sensitive to it,” White says. “The fabric is 100 percent cotton and we use water-based dyes. The packaging is also eco-friendly. There's too much waste in the world, and I don't want my company to be a part of that.”</p> <p><img alt="" height="306" src="/site_media/uploads/April%202015/lindsay_white.jpg" width="490"><br><em>Lindsay Erikson White—Lot801 owner and designer<br> </em></p> <p>Lot801 began just last year, and the company's 13,000 followers on <a href="">Instagram</a> and immense success rate show the need for this product. “My customers have been the greatest brand ambassadors,” White says. Her clients and their kids are what make the hard work “worth it and keeps me wanting to do more.” White just recently took on Lot801 full-time and is excited to move forward this year with up-coming collaborations and the new Winter line. “Big things are in store for Lot801 and I have my supporters to thank for all of the progress we've made so far and for what's to come.”</p> <p><img alt="" height="327" src="/site_media/uploads/April%202015/kidslot801.jpg" width="490"></p> <p> </p> <p>Lot801 is currently just an online shop, however you can find White at this year's <a href="">Bijou Market</a>, April 24–25, and at other local pop-up shops, usually posted on the company Instagram.</p> <p> </p> <p>Visit <a href=""></a> to see more designs.</p> <p><em>All photos courtesy of Lot801.</em></p>Salt Lake magazineTue, 14 Apr 2015 15:58:00 +0000 The HiveKid Friendly