Salt Lake Magazine HomeContestDan Nailen's Lounge ActDealsGetawayGlen Warchol's CrawlerIn The HiveIn The MagazineKid FriendlyMary's RecipeOn the TableOutdoorsPC LifeShop TalkUncategorizedFri, 27 Feb 2015 22:35:00 +0000Harmons&#39; SLICED cooking competition—local and live, just like Julia used to be.<p>Last night <a href="">Harmons</a> kicked off the second year of its <a href="">SLICED</a> competition—an opportunity for home cooks to compete in a professional kitchen with professional judges.</p> <p>The contest is divided into three parts over three days: Appetizers, Entrees and Desserts. The winner of each course contest will have the opportunity to refine their dish with the professional help of Harmons Executive Chef Aaron Ballard.</p> <p><img alt="" height="450" src="/site_media/uploads/Feb%202015/slicedaaron.jpg" width="338"></p> <p>Then it will be served at the grand finale dinner, where judges will choose the best dish overall.</p> <p> Cooking competitions are a popular spectator sport these days—from the hyped-up Junior Master Chef to the slightly eccentric British Baking Show, cooking has become a television darling. It's a long way baby from the days when Julia and Paul Child had to schlep in their own pots, pans and knives to the French Chef set at Boston's local PBS affiliate WGBH.</p> <p><img alt="" height="370" src="/site_media/uploads/Feb%202015/julia.jpg" width="450"></p> <p>But SLICED is also local and live.</p> <p>But those shows are staged and edited. The SLICED competition happens before your very eyes. Harmons has set up tiered parade-style seating outside the window of the cooking school at the City Creek store so everyone can watch. </p> <p>Last night it was SRO as 5 cooks competed in the Appetizer category: Lisa Martineau, an artist and cook; Chris Conran, who was inspired to cook by his Thai mother; Debbie Iverson, a return competitor from last year's SLICED contest; Jamie Gregory and Shannon Noel.</p> <p><img alt="" height="338" src="/site_media/uploads/Feb%202015/slicedallchefs.jpg" width="450"></p> <p>All these cooks are self-taught and it's amazing what they know.</p> <p>The judges last night were myself, Chantelle Bourdeaux and Becky Rosenthal. </p> <p><img alt="" height="338" src="/site_media/uploads/Feb%202015/sliced_judges.jpg" width="450"></p> <p>Of course, secret ingredients are a vital part of any cooking contest. Last night's were dried pasta, celery root, shrimp and marcona almonds. </p> <p>Winner was Shannon Noel.</p> <p><img alt="" height="338" src="/site_media/uploads/Feb%202015/slicedmpluswinner.jpg" width="450"></p> <p>Sheused the shrimp, pasta, celery root and some sausage to make a flavorful rustic soup. She sided it with fry bread made with the ground almonds.</p> <p><img alt="" height="450" src="/site_media/uploads/Feb%202015/slicedappwinner.jpg" width="338"></p> <p>All the dishes are listed below.</p> <p>Appetizers are not something in most home cooks' repertoire—who serves appetizers on the average Wednesday night to a table full of hungry kids? Or just for yourself? And the requirementsfor a successful appetizer differ from those of an entree.</p> <ul> <li>Appetizers must be small portions—it's hard for most home cooks to think small.</li> <li>Appetizers should be bright and flavorful, more intense than a full entree.</li> <li>Appetizers should have a “wow” factor in taste and presentation—this is the diner's first impression and everyone knows first impressions are the most important.</li> </ul> <p>Keep these tips in mind when you enter Harmons SLICED competition next year. And keep an on this space to hear about the winners in the Entree and Dessert categories. Better yet, take a break from TV, head down to Harmons and watch <a href="">competitive cooking LIVE tonight and tomorrow night.</a></p> <ol> <li> <p>Shrimp alfredo bake with homemade ricotta and a salad dressed with almonds and raspberry-citrus vinaigrette.</p> </li> <li> <p>Potatoes mashed with celery root, bacon and red pepper, pasta in provolone-parmesan cream and panko-almond crusted shrimp.</p> </li> <li> <p>Mixed salad with caramelized nuts, blue cheese dressing topped with shrimp sauteed in garlic and avocado oil.</p> </li> <li> <p>Shrimp bisque (made with celery root, ground almonds, sauteed shrimp, leeks) with a lemon-butter-thyme shrimp skewer.</p> </li> <li> <p>Rustic soup with sausage, shrimp, celery root, pasta and onion with almond fry bread.</p> </li> </ol>Mary Brown MaloufFri, 27 Feb 2015 22:35:00 +0000 the TableLocal Business Spotlight: Arvo<p>Technology rules the world, but functional style will never die—at least in the case of classic watches.</p> <p>A fresh and thriving watch company with a strong face in the community is making watch-wearing once again a necessity through social media, service opportunities and all-out parties.</p> <p><a href="">Arvo</a> is an online shop for classy, minimalist watches inspired by a thrift-store timepiece that company owner Jake Nackos fell in love with. “It had a brown leather band that was overly worn, and the gold face was decorated with a bald eagle,” Jake says. “I bought it and wore it until it broke, but I keep it as a reminder of this inspiration it gave me.”</p> <p><img alt="" height="490" src="/site_media/uploads/Feb%202015/baldeagle.jpg" width="490"><br><em>The thrift store treasure next to Arvo's first watch design, the Time Sawyer</em></p> <p>Growing up with a father who collects timepieces, Jake says, “it seems only natural that this kind of company is now in our family.” Completely run by himself and his wife Ashley, who also owns <a href="">Merit &amp; Vine floral</a>, Arvo is definitely a family affair—regularly featuring their 1-year-old son Leo, as the hands-down cutest face of Arvo's social network.</p> <p><img alt="" height="490" src="/site_media/uploads/Feb%202015/leo.jpg" width="490"><br><em>One-year-old Leo and Arvo product</em></p> <p>The website explains Arvo watches as quality, affordable and "unisexy."</p> <p>“The classic style is for everyone,” says Jake. The genuine leather bands and water resistant timepieces are designed to cater to style and personality, and they are made affordable, ranging $50–$65.</p> <p>Currently Arvo has three different watch designs: The Good Samaritime, Timeus Edison and Time Sawyer. The various watch designs also allow buyers to customize the colors of the face, case, band and even second-hand (only on Good Samaritime) of each watch.</p> <p><img alt="" height="490" src="/site_media/uploads/Feb%202015/choices.jpg" width="490"><br><em>Differnt color choices of the Time Sawyer</em></p> <p>Coming up with a company name was “the hardest part,” says Jake. “A watch is small and the name can either enhance or ruin the design.” Jake found the four letter word basically by accident and only later discovered what it really meant. The word arvo in Australia is used to refer to afternoon-time, as in "Let's meet tommorrow arvo." Luckily for Jake, Australian customers will never know the name was coincidence and a great one at that.</p> <p>Arvo customers are extremely involved. A naming contest for each new watch Arvo releases has set a high standard for customer input and interaction. “I love being a personable company and feel that is where our success comes from,” says Jake. “People see people instead of just a product for money. They want to be involved and that's all I can ask for.” </p> <p><img alt="" height="490" src="/site_media/uploads/Feb%202015/unisexy.jpg" width="490"><br><em>A customer submission showing the unisexi-ness of Arvo product.</em></p> <p>After the first customer contest led to the naming of Arvo's first watch, Time Sawyer, the company has not been shy about getting involved in the community. Charity and service work really define the small business—one example being the proceeds of The Good Samaritime. Each color of second-hand available with this particular watch—green, blue, red, purple and pink—is tied to a charity that the proceeds directly benefit. For more information on each charity go <a href="">here</a>. Arvo also holds an annual December charity <a href="">event</a> and participates in many service projects. In 2013, Arvo teamed up with customers to distribute over 800 beanies to local homeless individuals. “It's important to give back and to stay humble,” says Jake. “Being involved in our community is my favorite part of this company and is the reason I started it in the first place.”</p> <p><img alt="" height="490" src="/site_media/uploads/Feb%202015/gs.jpg" width="490"><br><em>The Good Samaritime—red second-hand.</em></p> <p><em><br><img alt="" height="490" src="/site_media/uploads/Feb%202015/homeless.jpg" width="490"><br>Over 800 of these beanies were personally delivered to local homeless individuals.</em></p> <p>Aside from service, Arvo really knows how to throw a party. The Arvo New Year's Eve Party has already had two extremely successful turnouts, this year featuring local band <a href="">The Moth and the Flame</a> and singer-songwriter <a href="">Joshua James</a>. “I love music and think that Utah is producing incredible artists,” says Jake. “It's been a dream to team up with local bands like we have be able to do.”</p> <p>With Arvo now prevalent in the community and its growing clientele, Jake is planning to launch a kickstarter campaign later this year. He hopes to further expand the company and to eventually place product in retail shops that compliment the Arvo brand. “We are beyond grateful for the support we've received from the community," says Jake. "It's a blessing to be where we are and we're excited to see what the future holds."</p> <p>To connect with Arvo, find them on Instagram <a href="">@Arvowear</a> or get your own timepiece <a href="">here</a>.</p> <p><em>All photos courtesy of Arvo.</em> </p>Salt Lake magazineFri, 27 Feb 2015 16:28:00 +0000 The HiveKid-friendly: Disney On Ice&#39;s &quot;Let&#39;s Celebrate&quot; for families (and maybe date night)<p><img alt="" height="613" src="/site_media/uploads/Feb%202015/d30_jasmine20and20aladdin.jpg" width="490"><br><em>Robin Johnstone (Jasmine) and Andy Buchanan (Aladdin), photo courtesy of Feld Entertainment</em></p> <p class="p1">Disney On Ice is mostly for kids, but Robin Johnstone, skater in <a href="">“Let’s Celebrate,”</a> says her show is also a great date night.</p> <p class="p1">“Our show is about different celebrations and holidays throughout the year, and you’re going to see many different numbers, from an unbirthday party with Alice in Wonderland to Halloween with Jack Skellington,” Johnstone says. “For adults, you have a whole Valentine’s love story, where you’re going to get really great skating from around the world.”</p> <p class="p2">Johnstone teams up with her husband, Andy Buchanan, who plays Aladdin, for a pairs performance in the Valentine’s number.</p> <p class="p2">“We’ve been skating together for eight years,” Johnstone says. “The Valentine’s number is where you’ll see a lot of our princes and princesses doing big overhead lifts. Of all the Disney on Ice shows we have, this is one of the shows with the most pair skating.”</p> <p class="p2">While the Valentine's number is great for couples, the show also includes plenty for the kids, including Mickey and Minnie Mouse, Mardi Gras with Princess Tiana and Prince Naveen, a Hawaiian luau with Lilo and Stitch, a winter scene with Woody, Jessie and Buzz Lightyear, a Chinese New Year celebration, Carnival in Brazil and the cherry blossom festival in Japan.</p> <p class="p2">Johnstone grew up in the small town of Steinbach, Manitoba, Canada, where she says everyone grew up skating.</p> <p class="p2">“I competed until I was 20 years old at a national level, and I always wanted to be in shows, so after I stopped competing, I’ve been doing ice shows,” she says. “I’ve been with Disney for 17 years.” As a competitive figure skater, she earned third place in the Skate Canada International Artistic Ladies competition, a gold test in the Canadian Figure Skating Association Freestyle and Dance categories and two diamond dances and gold artistic in CFSA’s Senior Competition. She also skated in both the Junior and Senior Canadian National Championships. </p> <p class="p2">Along with Jasmine, she’s skated as Mulan and Jane from Tarzan. “I was one of the first Janes, and we learned to climb ropes and did a big acrobatic number.” But her favorite role is the one she’s in now as Jasmine. “This show is such a great variety show,” she says. “We have over 50 characters.”</p> <p class="p2">It’s also Disney on Ice’s only show with Jack Skellington. </p> <p class="p2">And for kids, the magic is real. “When you look at them, they’re just so excited,” Johnstone says. “It’s two hours of family entertainment, and you can just come and relax, whether you’re a kid or an adult, and we’re just looking forward to coming to Salt Lake.” </p> <p class="p2">Disney on Ice “Let’s Celebrate” comes to EnergySolutions Arena, March 4–8.</p> <p class="p1"><strong>Showtimes:</strong></p> <p class="p1">Wednesday, March 4: 7 p.m.</p> <p class="p1">Thursday, March 5: 7 p.m.</p> <p class="p1">Friday, March 6: 3:30 p.m., 7 p.m.</p> <p class="p1">Saturday, March 7: 11:30 a.m., 3:30 p.m., 7 p.m.</p> <p class="p1">Sunday, March 8: 1 p.m., 4 p.m.</p> <p class="p2">Tickets run $15 (opening night only) to $52. Click <a href="">here</a> for more info.</p>Jaime WinstonFri, 27 Feb 2015 14:38:00 +0000 The HiveKid FriendlyFashion Friday: Vintage Store Opening In Sugarhouse<p>Kristal Welsh, owner of Love Street Salvage has been rehashing and refashioning vintage clothing for years, having established a successful Etsy shop, she is ready to open a brick and mortar store in the heart of Sugarhouse. Her ability to see the beauty in old, forgotten clothing is clearly unique and her vision is apparent in the beautiful pieces she refurbishes. This will be truly a gem of a store. Come check out the grand opening:</p> <p><img alt="" height="490" src="/site_media/uploads/Feb%202015/vintage.jpg" width="490"></p> <p>Original vintage to refashioning vintage.</p> <p> </p> <p>Grand Opening event taking place on Friday, March 6, from 6-9 pm. </p> <p>Love Street Salvage is located at 2166 S Highland Drive</p> <p><img alt="" height="368" src="/site_media/uploads/Feb%202015/vintageshop.jpg" width="490"></p>Emi ClarkeFri, 27 Feb 2015 08:28:00 +0000 TalkMary&#39;s Recipe: Meat Balls with Marinara, thanks to Grandma Sue<p class="p1">Grandma Sue, who recently appeared on <a href="">Good Things Utah,</a> sent us this recipe for <strong>Joanie’s Meat Balls with Marinara. </strong>You’ll find more of her recipes in the newly released cookbook. Click <a href="">here</a> to buy your copy. Thanks, Sue!</p> <p class="p2"><img alt="" height="361" src="/site_media/uploads/Feb%202015/grandmasue.jpg" width="490"></p> <p class="p2"><strong>Joanie’s Meat Balls with Marinara</strong></p> <p class="p2">“This recipe makes two large soup pots of meatballs and sauce. It freezes well and is really handy to have on hand for unexpected company. My cousin Joan and I always get together to make a batch. Otherwise, it would take forever to roll out those meatballs by oneself.”—Grandma Sue</p> <p class="p2"><strong>Meat balls:</strong></p> <p class="p3">6 lbs. lean ground beef<br>2 lbs. Italian sausage, hot or mild<br>1 lb. bratwurst sausage<br>3 Tbsp. fresh garlic, minced or equivalent amount of garlic powder (not garlic salt)<br>2 Tbsp. dry Italian seasoning mix<br>3 cups of the warm sauce (recipe below)<br>2 eggs<br>2 cups Italian seasoned breadcrumbs<br>1 Tbsp. ground black pepper<br>1 1/2 cups fresh grated Parmiginao-Reggiano cheese</p> <p class="p3"><strong>Marinara:</strong></p> <p class="p3">1 (#10) can crushed tomatoes (approx. 102 ounces)<br>3 of the larger cans tomato sauce (approx. 28 ounces each)<br>6 packages McCormick/Shilling spaghetti sauce mix or equivalent<br>1/4 cup granulated sugar<br>2 Tbsp. black pepper, or to taste<br>3 Tbsp. Italian seasoning (oregano, basil, thyme, etc. mix)<br>3 lbs. crimini or white mushrooms, if desired, cleaned &amp; sliced<br>3 cups fresh grated Parmiginao-Reggiano cheese</p> <p class="p3">If desired: 2 additional lbs. Italian sausages, cut into 1” chunks and dropped into warm sauce with the meatballs &amp; mushrooms.</p> <p class="p3"><strong>Instructions:</strong></p> <p class="p3">In 2 large stock/soup pots divide all the sauce ingredients, except cheese, evenly (rinse out cans with small amount of water). Do not add mushrooms and cheese until just before dropping in the meatballs. Heat sauce ingredients, which have been thoroughly mixed at medium-low heat while preparing meatballs.</p> <p class="p3">In a very large bowl, put the ground beef and sausage, which you have removed from their casings, if needed. Add remaining meatball ingredients along with the 3 cups of the warmed sauce and mix until just blended. If you are garlic lovers like us, you will want to be able to smell a strong garlic aroma. If you don’t smell this, add more garlic.</p> <p class="p3">Add the prepared mushrooms to the warm sauce, then standing over the pots, make the meatballs using about 1/8 cup for each meatball. Drop into sauce as you make them. Reserve about 4 cups of the meatball mixture and just sprinkle, unformed, into the pan after you have added all the meatballs. This helps to “thicken” the sauce. Then stir in cheese.</p> <p class="p3">Place pots in 325-degree, pre-heated oven. Cover loosely with foil (this is to keep sauce from splashing out and making a mess in your oven). You can also bake this in a roaster oven if you have one. You will want to bake the sauce for at least 3–4 hours, stirring gently about every 45 minutes. Baking this sauce instead of cooking on top of the stove keeps the sauce from burning on the bottom of the pan and saves you a lot of work stirring.</p> <p class="p3">After about 3 hours, take out a meatball and cut in half. It should be done and the sauce reduced by about one fourth.</p> <p class="p3">*I usually set out my meats ahead of time so they can come to room temperature. Your hands can get very cold mixing and rolling those meatballs if you don’t. Do not over mix the meatball mixture. This will make the meatballs tough. Same goes for mixing meatloaf.</p> <p class="p3"><strong>MEATBALL SUBS:</strong> Cut Hoagie rolls in half lengthwise, lightly butter and toast on a griddle until browned slightly. Place cooked meatballs down length of roll to cover. Drizzle with the Marinara sauce and sprinkle with canned or freshly grated Parmesan cheese. Serve immediately.</p>Mary Brown MaloufThu, 26 Feb 2015 16:53:00 +0000's RecipeOn the TableFaces: Ben and Cresta Bateman<p><img alt="" height="735" src="/site_media/uploads/Feb%202015/ben-cresta-bateman.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p><em></em><br>Beyond the 58,000 American men and women in uniform who have been killed and wounded in nearly two decades fighting terrorism, a larger group has returned with emotional and mental issues ranging from crippling post-traumatic stress disorder to an inability to find a meaningful job and reintegrate into their communities. The seriousness of their problems is reflected in the statistic of an average of 20 vets a day committing suicide.</p> <p class="p1"><a href="">Sportsmen for Warriors,</a> one of many grassroots groups in Utah reaching out to the state’s 89,000 veterans of all wars, offers solace and understanding through outdoor recreation.</p> <p class="p1">CEO Ben Bateman, a West Point–educated Special Forces captain and Iraq veteran, says an important goal of the group is to enrich the lives of returning vets and first responders. “We take people on hunting trips, for instance, as a way to say ‘Thank you for your service and for all you’ve done.’ It’s an opportunity for them to reconnect with nature. There’s something healing in just being outside.”</p> <p class="p1">The program also offers fishing, river rafting, camping, boating, backpacking and skiing. “While some vets want to go out and kill a nice elk, some vets never want to touch a gun again,” Ben says.</p> <p class="p1">Ben’s wife Cresta Bateman, also a West Pointer who served as a captain in Baghdad, finds that working with returned vets is therapeutic to them both. “Every veteran who is coming back is returning with some burden. Not all veterans have PTSD, but that doesn’t mean I don’t have issues,” says Cresta. “Just staying connected with other people who chose a life of service to their country is hugely therapeutic to us.”</p> <p class="p1">SW also arranges for vets to share their stories with the community and connect their sacrifice with the vast majority of Americans who never served. “We’re trying to bridge that gap,” says Cresta.</p> <p class="p1">“It’s easy to thank a vet for his or her service,” Ben says. “It’s another thing to give veterans a platform to share their experiences.”</p> <p class="p1">Finally, SW connects veterans with businesspeople and community leaders for mentorship, job training, and to find meaningful jobs. “Maybe we will only be able to save one or two people a year, or a thousand,” says Ben. “But that’s what we want to do.”</p> <p><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Glen WarcholThu, 26 Feb 2015 13:25:00 +0000 The HiveIn The MagazineFaces: Elisabeth Nebeker<p><img alt="" height="356" src="/site_media/uploads/Feb%202015/elisabeth-nebeker.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p class="p1">With a 13-year background in marketing and public relations, Elisabeth Nebeker, <a href="">Utah Film Center’s</a> new executive director, knows the power of media to reach large audiences and foster conversations. Nebeker hopes to use that power to expand the Center’s reach, particularly to teens and children.</p> <p class="p1">The Center created Tumbleweeds, for instance, an annual children’s film festival. “There’s a lot of opportunity for education using this medium, whether it’s to develop critical thinking or to tell unique stories from different points of view.”</p> <p class="p2">Earlier this year, Utah Film Center helped program the Sundance Film Festival’s second Sundance Kids section. And in April, the film center will team with SpyHop, a digital media arts program for youth, and Shift Workshops, SpyHop’s sister organization that helps teachers incorporate film into their classes, for a new teen film festival. “It will be curated by teens, giving them that hands-on experience for planning an event,” Nebeker says.  </p> <p class="p2">A passion for film remains at the center of Nebeker’s efforts. “Come see a film. Come see what stories are being told. They can change peoples’ lives.” </p> <p><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Salt Lake magazineThu, 26 Feb 2015 13:10:00 +0000 The HiveIn The MagazineFaces: Jesselie Anderson<p><img alt="" height="624" src="/site_media/uploads/Feb%202015/jesselie-anderson.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p><br>Jesselie Anderson’s five kids have gone to six of the state’s eight higher-learning institutions. Add to that her experience as a former trustee of both Westminster College and Salt Lake Community College and a Children’s Center board member, and the Salt Lake native has racked up a comprehensive understanding of education.</p> <p class="p1">She also understands students who choose different paths; her adventurous son Barlow went to Snow College—mainly for the area’s recreational offerings—before finally heading to law school. “He was very outdoor oriented and the other Utah schools were too close to home for him,” she says. “He wanted to hike.”</p> <p class="p1">That background has made Utah-native Anderson, whose husband is Zion Bank CEO Scott Anderson, a champion of two-year community colleges, and in solidarity with President Barack Obama’s goal to provide free community college education. Those well-trained workers, she says, would supercharge Utah’s economy.</p> <p class="p1">“My best advice to most students is to do their first two years at a place like Salt Lake Community College,” she says. “You’ll have a great experience with small class sizes and teachers who know you, and you’ll be in a great position to go anywhere afterwards.”</p> <p class="p1">But any higher education improvements, she says, begin with more spending on public education. The goal is putting Utah in the nation’s top 10 for third graders reading at grade level and for eighth graders at grade level for math. Right now, the state has slid halfway down the list.</p> <p class="p1">Anderson, a member of Education First, an organization that recruits education-friendly candidates, said she’d planned to lobby the 2015 Legislature on her favorite subject. </p> <p><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Glen WarcholThu, 26 Feb 2015 12:55:00 +0000 The HiveIn The MagazineFaces: Dave Borba<p><img alt="" height="449" src="/site_media/uploads/Feb%202015/dave-borba.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p><br>When he was a kid, Dave Borba looked forward to his parents taking him to the annual Utah Arts Festival. But since 2008, another generation of kids and their parents have been coming to the fest, looking for Borba’s often macabre art pieces—many animated with levers and cranks. </p> <p class="p2">A popular piece is <em>Devil Boy</em>, complete with horns and leering grin. Borba also does dogs, skeletons and <em>Devil Girl</em>, along with winged guitars and birds he puts on jewelry.</p> <p class="p2">Borba’s personal favorite is <em>Flight of the Wounded Bird</em>.  “It’s a sculpture of a bird with a broken wing, and he’s built his own flying machine to carry him.”</p> <p class="p2">He credits his skills to his craftsman grandfather Clifford Erickson and artists, like stained glass artist and antique restorer Robert Baird, who inspired him to machine his own screws for his work.  “I used to say I was self-taught,” Borba says. “Now I just say I don’t have any formal training, but there’s definitely been numerous mentors and inspiration along the way.” </p> <p class="p2"><em>See Borba’s latest work at <a href=""></a></em></p> <p class="p2"><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Jaime WinstonThu, 26 Feb 2015 12:44:00 +0000 The HiveIn The MagazineOur Future, Our Hope<p><img alt="" height="465" src="/site_media/uploads/Feb%202015/johnshuff-grandkids.jpg" width="490"></p> <p class="p1">As we tiptoe into 2015, we all know times have been tough, quite painful for many; the best way to describe them is that they have been a bummer. Just look at our dysfunctional, out-of-control government, terrorism worldwide, broken state, federal and family finances, nuclear threats from North Korea and Iran, town hall brawls, the attacks on law enforcement under the label of racism, etc. </p> <p class="p1">I could go on but you get the drift—these last 5 years of discontent were the time to load up on Valium.</p> <p class="p1">However, the thoughts of my grandchildren whom I haven’t seen in seven months, have overshadowed the negativity of the last few years. This year Chloe will be 7 and Madelyn will be 6. They are at a stage where they still laugh at my jokes, get wide-eyed about Santa Claus and sprint from one activity to another with inexhaustible energy. </p> <p class="p1">Let’s face it: They are newcomers, like little space aliens in full-tilt discovery mode. They are still fascinated by everything around them and are engaged in an ongoing learning experience as they inspect every inch of their surroundings with the curiosity of dedicated scientists. The worst news that this dynamic duo receives is that it’s time for bed. They just don’t know when to shift gears. They are perpetually in overdrive.</p> <p class="p1">I can see them now, cuddled up with their grandmother, listening intently to her as she reads, helpfully pointing out and naming the animals and objects on every page. The only moment of real respite is when they are tucked in their beds and asleep—that’s when you get the full measure of their innocence and beauty. It’s a time when these two whirling dervishes turn into angels. </p> <p class="p1">There is no question that our granddaughters have invigorated us and taken our minds off what’s going on around us. My wife, Margaret Mary, is constantly in and out of children’s stores looking for clothes from bathing suits to dresses for her pride and joy. Every shopping spree for her Chloe and Madelyn is culminated by MM proudly displaying her selections on our bed. </p> <p class="p1">These two youngsters have given us a greater appreciation of what it means to be a grandparent, embroidered by never-ending energy and curiosity that emanates from them. The sights and sounds we have been blessed to experience with them have cushioned us from the body blows of a dispirited and divided country. </p> <p class="p1">When I sit at the dining room table with them they are the centerpiece, not the flowers in the middle of the table. I can see the joy in their faces as they look all around at us—the family that loves them dearly and that wants only the best for them, as they are our future, our hope. </p> <p class="p1">I don’t know if the girls will ever read this. If they do I’d like to think they would someday cherish their experiences with Margaret Mary and me and share these feelings with their own families. They will see then that they give us so much to be grateful for, which is the best part of being a grandparent. </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>Salt Lake magazineThu, 26 Feb 2015 11:22:00 +0000 The HiveIn The Magazine