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Mary Brown Malouf

Mary Brown Malouf is the late Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She still does not, however, know how to make a decent cup of coffee.

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Mountain Lions & Black Bears, Oh My!

By Adventures, Outdoors

Any sunny afternoon, the main drive at Salt Lake City’s Memory Grove is filled with pedestrians—dogs running blissfully free, nervous girls in poofy wedding gowns posing for their bridal photos in front of monuments, proud new parents with strollers—it looks as idyllic as a latter-day version of Seurat’s famous pointillist painting, La Grande Jatte.

The path continues to cross Bonneville Blvd. and for many, the day’s outing ends there. Because once you cross the street, although you’re in the same canyon, you’re not in the same place. The end of the parking lot marks the entrance to Uintah-Wasatch-Cache National Forest, a place managed but not groomed. A wild place in the middle of the city, just a few blocks from the state capitol building.

Here, it’s common to see tarantulas scuttling across the road and rattlesnakes sunning themselves on the warm pavement. In the fall, hunters in full camo with guns or bows over their shoulders hunt for wild turkey and mule deer. On the cliffs over City Creek, eagles and other raptors scan the valley for small prey.

It’s a sweet walk or bike ride for many nature-lovers, who hike the trail or walk the asphalt road up past the Water Treatment Plant to the Bonneville Trail. It’s all pleasant forest bathing. Until you see the bears.

black bear

PHOTO BY: DELANEY VAN (https://www.apertureadventure.com/, click photo go visit photographer’s site.

“I was on my way home from my usual walk,” says artist Todd Powelson, who routinely walks his dog, and sometimes his parrot, up the canyon. “I was right near the gate when I saw a female black bear and two cubs foraging nearby.”

So what do you do when you see a bear?

“I backed up slowly about 30 yards,” says Powelson. “Until I thought the bear couldn’t see me. And I just waited about 15 minutes.”

Bears have good close-up vision but their long distance vision is not so good.

Granted, it’s a kind of thrill to see a bear—one of the quintessential wild creatures still among us in a world that often seems too tamed by humans. But wild is the word here. By spring 2019, the Department of Wildlife Resources (DWR) received more than 25 reports of bears getting too close to humans, breaking into coolers, rummaging in trash cans or dumpsters, rampaging through campsites. Twenty of those incidents occurred in Central Utah or along the Wasatch Front. That’s a big jump in comparison to 2018, where during the entire year there was a total of 25 bear encounters.

Also last summer, a family of mountain lions were caught on camera as they prowled around the water treatment plant further up the same trail in City Creek Canyon where Powelson saw the bears. Bobcats roam around the Huntsman Center and the Mt. Olivet Cemetery. Cougar prints were seen in the snow outside a cabin in Brighton.

In fact, it seems that Utah’s large predators are daring to get closer than ever before.

black bear

PHOTO BY: ALI KAZAL

The American Black Bear (Ursus Americanus) is native to Utah—biologists estimate there are around 4,000 black bears in Utah currently, though the population uctuates. (The last Grizzly in the state, Old Ephraim, an 1,100-pound behemoth who still lives on in camp story tales, was killed in 1923.) They are called black bears, but actually their coloring varies from brown to beige to cinnamon. Like their scarier and larger cousin the Grizzly Bear (Ursus horribilis) black bears are omnivores, but black bears eat less meat than Grizzlies, subsisting mostly on berries, mast, acorns nuts, roots and pinons. And of course, human food.

“Injuries to humans by black bears almost always involve food,” says Darren DeBloois, Game Mammals Coordinator with DWR. “Last year, a bear squashed a camper’s tent and the person inside was scratched.” (Note: A black bear’s claws are about 1 1⁄4 inches long—they’re the only bear that easily climbs trees—so a bear ‘scratch’ is not as mild as it sounds.) “In Moab, a bear took a chunk out of an open-air camper’s head.”

“Make no mistake: If a bear attacks you, its intent is to eat you and a bear typically weights 150-200 pounds.”

So why are we seeing more bears among us?

“There are more bears and several things going on all at once that explain why there’s been an increase in the number of bears in the last few years,” explains DeBloois. “Bears’ ranges change; we’ve seen them in new places in Northern Utah. I mean, Bear Lake is named that for a reason—historically, there were Grizzlies there.” Now black bears come and go. Their core regions are the Wasatch Front from Salt Lake City south, the Book Cliffs, The LaSal Mountains and Boulder Mountains. A dry summer sent them into hibernation earlier and the wet spring encouraged an increase in the number of bears—they hibernated longer and woke up hungrier.

About 30 bears wear GPS collars, but, ironically, bear population is primarily estimated by the number of dead bears the hunters bring in. “We judge by how old the bears are that the hunters get,” says DeBloois. “We want to see older animals.”

DeBloois says scarce resources make them move; the last few years of drought have caused more nuisance incidents. “It was a heavy winter, so they came out of their dens late in the year,” says DeBloois. “They generally hibernate early, around October. Then at some point, they’ll come out like Punxsutawney Phil, take a look around and either stay or go back to bed.” Bears mate in June, but implantation is delayed—if food is scarce, the female can reabsorb the fetal cells. The DWR visits dens of collared bears at the end of January and February to see how many cubs there are. “Once the females are awake, they tend to come down into the valley to find food,” says DeBloois. Those are the bears Powelson met on his city hike.

black bear

PHOTO BY: PRISCILLA DU PREEZ

“We’ve also seen an increase in the number of mountain lions—more encounters with humans and a bigger population,” DeBloois says. “An increase in the number of mule deer always means an increase in the mountain lion population.”

The mountain lion, also known as cougar, puma, catamount, screamer or panther and properly called Puma concolor, live all over Utah, from the High Uintas mountains to the dry rocky deserts of southern Utah. They like pinyon-juniper and rocky areas where they can and good cover—their tawny color blends in easily and its long tail provides balance for clambering among rocky cliffs.

Unlike bears, cougars have to kill to eat. Their main prey is mule deer, so when you see a herd of deer, there are likely to be cougars in the area. In 2018, a cougar was sighted at Oakridge Elementary school grounds and another was captured in a yard in Tooele County.

The past few years have seen big increases in the number of mule deer,” says DeBloois. “That means more mountain lions.” Cougar tracks can be deceiving— because their nails are retractable like domestic house cats, the cougar tracks lack nail prints so the three-inch track may look tame when they’re seen in the snow, like they were often this spring around Brighton. The lions (no relation to the African lion, by the way) follow the deer to lower elevations during the winter and tend to be seen more by humans then. They hunt at dawn and dusk.

Adult cougars can weigh anywhere from 90 to 200 pounds; males weighing more. That’s plenty big enough to take down an elk if they get a chance, often caching the kill to return to later. And there are no cougar predators, just themselves (males fight for territory and occasionally eat cubs) and us. And, of course, the environment. There are about 2,700 cougars in Utah; last year the DWR increased the number of hunting permits to 678, alarming conservationists who argue that killing the young inexperienced lions will destabilize the cougar population. They point to studies proving that getting rid of the cats upsets the balance between predator and prey. They say there is less livestock depredation when mountain lions are left alone and other deterrents are used.

Although the black bear is mighty, humans are still the apex predator in Utah.

For more outdoors and adventure, click here.

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Mac N Cheese Day: A Recipe For You!

By Eat & Drink

It’s National Mac n Cheese Day! You know what to do: Break out the box.

We’ve all done it—maybe doctored it with a little real cheese, added some spices, given it our own “special touch” so we can fool ourselves we’re serving something homemade to the gaping mouths at the table.

But at my house we celebrate mac n cheese day all the time. Could be Christmas Eve or Day, could be New Year’s, could be a birthday dinner, mac n cheese and champagne is a traditional Malouf meal.

I make it according to a recipe from a dear friend’s cookbook. Paula Lambert founded Mozzarella Company in Dallas in 1982. She’s won dozens of awards, now makes more than 30 artisanal cheeses and published several cheese cookbooks. The mac’n’cheese is from her first book, The Cheese Lover’s Cookbook.

And yes, she has her own secret ingredient too.

Here’s how she—we—make it. I’ve made it so often that I’ve made my own tweaks, as every cook should.

 

Uptown Get-Down Mac n Cheese:

3 Tbsp. unsalted butter

3 Tbsp. unbleached all-purpose flour

1 1/2 cups milk or half-and-half, heated

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 tsp. Tabasco (I always use a little more)

4 1/2 oz. Parmigiano-Reggiano (1 generous cup)

Melt the butter until the foam subsides, add the flour and whisk over low heat. Slowly add the heated milk and and cook over medium heat, stirring constantly, for 3 – 4 minutes. Reduce the heat and simmer for 3 – 4 minutes, until it thickens. Add the seasonings and cheese, stirring until melted. Cover and set aside.

Preheat oven to 350. Butter a 3-quart oven-proof dish.

1 lb. elbow macaroni

1 tsp. salt

2 tbsp butter

1/4 tsp minced garlic

8 oz sharp chedd ar shredded 2 cups

SECRET INGREDIENT: ****8 oz. Velveeta cut into 1/2 inch cubes****

1/2 oz. Parmigiano-Reggiano

1/2 tsp. seasoning salt

Fill a large pot with water and bring to a boil. Add the salt and the macaroni. Cook until very al dente, drain and mix with butter. (Note: I often do this ahead, rinse it in cold water to stop the cooking, toss it with garlic and olive oil instead of butter. Then it can wait an hour or so, covered.)

Toss the pasta with the sauce, then layer pasta and grated cheddar in the buttered dish. Finally, poke in the cubes of Velveeta at various points. Cover with buttered crumbs mixed with that last bit of grated Parmigiano-Reggiano and bake until browned and bubbly.

DISCLOSURE: I’m not a cheddar purist; I use whatever bits of cheese (except blue) I have that are too ugly to serve on a cheese tray. I don’t use buttered crumbs, I use pulverized Ritz crackers (it takes about two tubes) and spread them over the top, then dot with butter.

BUT: I never make macaroni and cheese if I do not have the secret ingredient.

Serve with cold Champagne!!!!

For more food and drink, click here.

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You can help Helping Heroes helping first responders.

By Community

The government has been confused as to how to handle it, individuals are reluctant to commit to social distancing and mask wearing and Coronavirus is raging across the country and across Utah, leaving thousands sick, unemployed and in need.

But as always, the solution to crisis is community. We are stronger and more effective together and the efforts of several local entities are proof.

“Our industry has been hit harder than any other,” says Nicole Mouskondis. She’s talking about the restaurant business and she’s probably right. As co-owner of Nicholas and Company, which for generations has supplied restaurants all across Utah, Nevada, Idaho, Wyoming and other neighboring states, she should know. The restaurant industry is notoriously difficult, margins are tiny, customers are fickle and trends come and go in the time it takes to swallow an amuse-bouche. And the trouble trickles up, from the chef-run bistro in your neighborhood to the company that supplies it with ingredients.

“We lost half our business overnight,” says Peter Mouskondis, partner with Nicole. “There has been mass confusion—customers couldn’t pay, we still had pre-ordered product coming into our warehouses with no place for it to go.”

“At the same time we needed to solve our own situation, we wanted to help our customers,” says Nicole. “They’re our friends.”

The bright idea for a win-win-win solution is based on partnerships. Needing a non-profit partner, Nicholas joined with the Utah Football Foundation back in April and founded Helping Heroes. Together with restaurant partners the organization delivers food to Covid-19 responders.

Nicholas and Company donates food, containers and delivery services. Culinary partners donate labor to prepare, cook and package meals which are delivered by Cub, driving the Nicholas van, to facilities in need like Rocky Mountain Care in various locations, Sarah Daft House, People’s Health Clinic in Park City and South Metro Fire Department.

So far, Cafe Trio, Cuisine Unlimited, Culinary Crafts and Stoneground Kitchen are participating in program and Helping Heroes has delivered thousands of meals.

Interested in helping? Go to utahfootballfoundation.com/events/help-covid-19-responders/

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Making Ogden City Right

By City Watch

Salt Lake City was founded on a religion imported from the East. Its neighboring city to the north, Ogden, has its roots in the Wild West.

And therein lies all the difference.

Ogden is technically the oldest town in Utah, first settled by trapper Miles Goodyear in 1846. In a couple of years, Fort Buenaventura, as the little town was known, was purchased by the Mormons for less than $2,000 and renamed it Ogden, but even then the town was not tamed. Ogden has always had a reputation for pushing the limits, inspiring the probably apocryphal quote from gangster Al Capone, “This town is too tough for me.”

Historic 25th Street has been the site of gun violence, gambling, shootouts, prostitution, liquor, opium dens. “We’ve been able to maintain the Wild West narrative, but blend it with the new,” says three-term Ogden Mayor Mike Caldwell.

Photo courtesy of: Jay Dash/Visit Ogden

A lot has changed in Ogden, but fortunately, maybe accidentally-on-purpose, a lot hasn’t changed. And, as is true in many cities, what remains is what has saved the city. As Salt Lake City raced to join mainstream America, Ogden remained something of a backwater, a memory city, a relic of its former self. Really good restaurants were scarce, the cultural scene was provincial and although everyone loved Ogden, those declaring their love for that city had often moved to Salt Lake City.

Salt Lake gutted its downtown and sabotaged it repeatedly—once by building the Crossroads Mall, then by agreeing to the development of Gateway which pulled retail trade from the heart of downtown to its edges, and again by building City Creek Mall which undermined Gateway. City Creek was supposed to revitalize downtown but its outside-in design followed the footprint of former successes of mall developer Taubman, the premier mall company in the nation.

The trouble being: Downtown Salt Lake didn’t need a mall. Malls are by their nature lobster traps—shoppers park in the mall, shop in the mall and drive away from the mall. No one is strolling Main Street. City Creek failed at reviving Salt Lake’s downtown.

ogden

Courtesy of: Visit Ogden

Meanwhile Ogden had what Salt Lake needed: a couple of lively downtown blocks lined with independent stores, restaurants and bars. An actual downtown scene. “The heart of Ogden is small businesses and there’s such a private/public partnership on this—including housing as well,” says Sarah Toliver, President and CEO of Visit Ogden. And Ogden’s city fathers and mothers got it. “We’ve worked to keep out the big chains,” says Caldwell.

In spring, 2019, Ogden City, with its consultant Design Workshop, kicked off a multi-month planning process to create a new Downtown Master Plan, one that suits the city’s character and history, one that reflects Ogden’s personality and doesn’t try to mimic successes in other cities. Denver-based landscape architecture, urban design and planning firm Design Workshop is helping with the open process which has invited suggestions and comments from the public, online and in a series of public meetings. Goals include increased walkability, greater connectivity of public transit, developing strong social services, schools, day care, groceries and open space with an eye to attracting permanent residents, and increasing the quality and number of city events.

ROOSTER’S B STREET: (2525 B Ave.)
A longtime anchor in downtown Ogden, this Trackline branch is where the beer is brewed—in a funky, casual atmosphere with a patio and beer-friendly food.

Courtesy Of: WB’S EATERY/JAY DASH/VISIT OGDEN

WB’S EATERY: (455 25th St)
A concept from Amy Wanderley-Britt (owner of Pig & A Jelly Jar), the corner restaurant in the Monarch serves coffee and snacks by day, wine and snacks by night.

PEERY LOFTS: (2461 Adams Ave.)
The 106-year-old Peery Apartments, recently used as low-income housing, are being renovated into a contemporary loft space.

01 ARTS PLATFORMS: (25th & Adams)
The former vacant lot is now used as a community performance and exhibition venue.

This is part of a plan that’s already happening, although Tolliver admits there’s been a slowdown to address COVID-19 concerns. Music fans prefer Ogden’s Twilight concerts to Salt Lake City’s series, which have been bounced around town like a hot potato instead of a hot opportunity. Building on the old saying “you can’t go anywhere without going to Ogden,” coined with nine rail lines connected in Ogden, the city has designated the Nine Rails Creative District, already anchored by Rooster’s brewery and Rachel Pohl’s mural at 25th & Adams (in partnership with the Weber Art Council), the beginning of the Painted Streets project, several outdoor video projections during First Friday Art Stroll, and MOMENTS Festival, a one-night festival of ephemeral art. The idea is to support an arts epicenter, a place for artists to live and create.

Salt Lake City took a step in this direction with Artspace back in 1979. But Ogden keeps moving ahead with the idea: In 2020, Thaine Fischer opened The Monarch, a multi-use creative and business space whose fluid definition of what “belongs” leaves it open to a wide possibility of uses: event venues, artist’s studios, exhibit spaces. It’s located in the heart of the Nine Rails district in a converted enclosed 60,000 square-foot parking garage originally built to service the Bigelow Hotel. Named to the National Register of Historic Places in 2012 because of its architecture.(It was originally designed by Leslie S. Hodgson who also designed Peery Lofts, Peery’s Egyptian Theater and the Bigelow Hotel. Sliding into decrepitude, it was rescued by Fischer-Regan Enterprises, an entity whose plan is to redevelop Ogden’s historical assets.

An eye towards the future with respect for the past seems to be the formula that is working for Ogden. Other mid-size Western cities like Boise and Bend have used the same philosophy. Why doesn’t Salt Lake City?

“Soul matters,” says Mayor Caldwell.

For more on city life, click here.

To learn more on visiting Ogden, click here.

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The Modern Kaffeeklatsch

By Eat & Drink

Used to be, the kaffeeklatsch was a time for the women of the house to gather, in that brief peace after the husbands had gone to work, the children had left for school. Most of us have only seen that moment on TV, in old sitcoms, but it was the prime time for advertising Folger’s crystals, International flavored instant coffee and percolators—a classic 50s moment, instant coffee accompanied by a SaraLee coffee cake.

My, we have grown. Coffee has now become as fetishized as all our tastes—what kind of bean, where was it grown, who grew it, who picked it, how was it roasted and how recently all go into our consideration of a good cup of coffee.

Salt Lake has dozens of proprietary coffee roasters, many of them sell their beans on grocery store shelves and of course, we grind them at home.

Keurig users, I’m not talking to you here.

Latter-day coffee cake usually has a nod towards nutrition and sustainability, made with whole wheat, maybe, or sun-dried fruit—nuts for protein. And let’s not even begin on the health benefits of cinnamon!

Here’s a great recipe for easy coffee cake, some recommendations on where to buy the best beans. Cut a slice, brew a cup and sit down for modern-day kaffeeklatsch: Just you and your laptop.

Our favorite beans:

Kaffeeklatsch

Vegan Coffee Cake Recipe:

  • 1 ¼ cup almond milk
  • 1 tbsp. apple cider vinegar
  • 3 cups whole wheat flower
  • 1 tbsp baking powder
  • 3/4 cup of sugar
  • 1/2 cup of vegetable oil
  • 1/2 cup apple sauce
  • 2 tsps vanilla extract

Streusel Topping:

  • 1/2 cup of brown sugar
  • 1 tbsp of cinnamon
  • COMBINE THE TWO, then add:
  • 1/2 stick of vegan butter (melted)

1. Preheat the oven to 350, grease a cake pan with vegan butter.

2. In a bowl, combine the almond milk and apple cider vinegar, mix and let sit so it curdles.

3. In a mixing bowl combine the dry ingredients and mix so it’s evenly dispersed then add the apple sauce, vegetable oil, vanilla extract and almond milk-apple cider vinegar.

4. Mix well! Pour into the greased cake pan, add the streusel topping evenly over cake batter, then pour melted vegan butter stick over the streusel topping and bake until a clean knife!

For more food and recipes, click here.

John-Shuff

Rest in peace, John E. Shuff.

By Community

It is with great sadness that we announce the passing of Salt Lake, Utah Style & Design and Utah Bride & Groom magazines’ co-owner and JES Media co-founder John E. Shuff. He passed away peacefully on June 29 at Boca Raton Regional Hospital. He is survived by his wife Margaret Mary, his children David and Molly, and two grandchildren. He will be deeply missed.

John E. ShuffJohn and Margaret Mary Shuff first came to Salt Lake City so John could participate in activities at the National Ability Center—he had battled multiple sclerosis for years. They fell in love with Utah, Park City and Salt Lake, purchased a second home here and decided to start Salt Lake magazine. That was in 1989; the magazine and the Shuffs have been contributing to our community ever since. And, as John said, “Since day one, the Salt Lake community has been wonderful to us.”

John was particularly known for his “My Turn” column—in every issue of Salt Lake magazine, he took a page to recount experiences and lessons from his life and career. Those biographical tales and opinions, told with humor and humility, were beloved by readers.

Margaret Mary Shuff will continue as publisher of the magazine.

 

steak

COVID upside? Now you can shop where the chefs shop.

By Eat & Drink, Lifestyle

COVID upside? Now you can shop where the chefs shop—buy high-end food directly from gourmet supplier Nicholas &. Co. This is the first time the restaurant supplier has been open to the public. Think ahead to summer’s holidays, cook-outs and celebrations…

Order online at Nicco’s Marketplace and arrange for no-touch pick-up of Daily’s bacon, Two Rivers steak, Wind Rivers chicken and more.

“This is a new program and it’s evolving,” says Nicole Mouskondis, co-CEO with her husband Peter, of Nicholas & Co. “We’re responding to customer input, so there are new items all the time.”

Besides meat, Nicco Marketplace is selling fresh produce, meal kits, multi-meat packs, frozen food and pantry staples.

“Everything comes to us in restaurant-size packs,” says Scott Albert, vice-president of sales at Nicholas. “So we’re getting creative with putting boxes and kits together.” Still, if you have a big freezer or want to share with friends, buying in bulk makes all kinds of sense. Albert is looking to add a “hot deal” button to the site and to expand offerings.

We’ve all heard a lot about how restaurants are hurting. I don’t know if restaurant goers realize that the Utah independent restaurant scene that we’ve all been so proud of in the last few years is in a life-or-death struggle to survive at all.

Today’s retrenchment order is the right thing to do for Utahns’ health, but it’s more bad news for restaurants. And for their allies.

But behind all the best restaurants are the companies that supply them: You cannot make great food without great ingredients and for a couple of generations Nicholas & Co. has been the go-to for chefs in Utah. The Mouskondis family, founders and owners of the food supply company, have sourced unusual foods and responded to chefs’ requests for high-quality and local ingredients and have also supported and contributed to fundraisers, charity and food events—including those organized by this magazine.

Tastemakers

In doing so, they have supported the state’s burgeoning dining scene. 

Now, like many of its restaurant customers, Nicholas & Co., have pivoted—the online site. Nicco Marketplace offers restaurant groceries direct to the consumer. It’s a new branch of an old business. We’re all learning new tricks.

the charleston draper

The Charleston, Draper: The Best Way to Jazz it Up

By Eat & Drink

When Chef Marco Silva renovated a historic downtown Draper home to create the Charleston restaurant, it was to be like no other. When you think Charleston, you think of southern warmth and hospitality, dining by candlelight and the sultry delights of the Jazz Age and that’s what Chef Silva thought of too. The menu warms up with their classic oven baked Focaccia or Chef Silva’s personal recipe Artichoke Soufflé.

Equally impressive is their dessert menu. Try some warm croissant bread pudding or Alice’s passion fruit mousse, adapted from one of Chef Silva’s mom’s recipes. Charleston has been serving curbside, but Chef Silva has opened the restaurant up cautiously, serving lunch, dinner and weekend brunch on the patio (It’s generally considered safer to be outside as much as possible. And note—this is a nice restaurant: No shorts, caps or flip-flops. Personally, I am totally down with that. Especially after our long confinement, dining together should be an occasion to remember. Guests can help Chef Silva make it so.

The Charleston Draper, 1229 Pioneer Rd., Draper, 801-550-9348, thecharlestondraper.com

For more food and drink, click here!

To subscribe to Salt Lake magazine, click here.

2020-06-17

Friday is Juneteenth. Celebrate!

By City Watch

Everyone knows when Valentine’s Day is although no one really knows why it is celebrated or why it’s called Valentine’s Day.

Thanksgiving Day, a national holiday, supposedly celebrates the harvest and a probably apocryphal feast shared by the Pilgrims and the Wampanoag people of New England, many of whom were later enslaved by whites.

But for a long time Juneteenth was familiar mainly to those who live near black/African American communities. In Texas. It’s the day, June 19, the news reached the slaves in Galveston, Texas that they were free—two and a half years after the Emancipation Proclamation. (ed. note: Thanks to a reader for pointing out my earlier mistake!)

The day that slavery really ended in the United States.

It’s crazy that we celebrate so many trivial days when this one goes unrecognized by the federal government. Not crazy: racist.

But over the past few years, because of Black Lives Matter, because after 400 years, Americans are becoming aware of their own racism, Juneteenth has become a celebration in many places it’s been overlooked before.

Here’s what will be happening in Utah, where thousands gathered in various places for Jubilation Day last year. Because of Covid-19, much of the recognition is planned to be virtual.

Juneteenth Day Flag Raising (Friday, 11:30 a.m.), Salt Lake County Government Center, 2001 S. State St. in Salt Lake City.

The State of Black Utah Town Hall (Friday, June 19, 6:30-8 p.m.) on Zoom

For events in Ogden and Logan, go to weber.edu/juneteenth.

Please share any Juneteenth celebrations with us.

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Utah Arts Orgs Find Ways to Perform in Spite of COVID-19

By Arts & Culture

Usually at this time of year, SLC dance aficionados know to anticipate a new performance from SBDance, the innovative troupe that presents original startling, beautiful, game-changing, thought-provoking—and often funny—dance. Like a nude dancer singing “you say tomato, I say tomahto,” or a stage full of ping-pong balls or dancers performing with a slippery prep table. This year, because of COVID-19 precautions, SBDance is bringing the performance to you. Don’t ask me what that means—I haven’t reserved my show yet. But you can go here and schedule your own private “curbside mobile art munchie that can be consumed with safe social distancing.

In the last few months, live performance has become a thing of the past. We’re Zooming, streaming, bingeing, Tic-Tok—everything is on a screen. But SONDERimmersive’s take on Romeo and Juliet, called “Through Yonder Window” is live theater. It’s being performed in Gateway’s parking garage and you watch through your car window, as if you were at a drive-in movie and, blending Shakespeare’s language with contemporary themes, makes a whole new point out of the forever love story while following all the COVID-19 rules for distancing, etc. Gaze at fair Verona through your car windshield. It’s a limited run, so get your tickets here. Now.

For more arts and culture, click here.