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.
Although we were heartbroken that our annual Blue Plate Awards were canceled due to COVID-19, we thought now (more than ever) was the perfect time to share our winners and pay respect and gratitude to them. We are celebrating local restaurants, food shops, bakeries and growers who take giving seriously. Be sure to watch the message from our executive editor, Mary Brown Malouf.
The 2020 Blue Plate Award Winners
“Food is so much more than just what’s on the plate.”
— Mary Brown Malouf
Son of founder Tony Caputo, Matt has made the shop into the premier chocolate store in the United States. But his mission is not just to satisfy his customers’ sweet tooth. Caputo is a passionate educator; As he’s introduced Utahns to the joys of truly fine artisanal chocolate, he’s also increased awareness of the ecology and culture where cacao is raised. Caputo’s annual Chocolate Festival raises funds for The Heirloom Cacao Preservation Fund. 314 W. 300 South, SLC, 801-531-8669. caputos.com
We’ve been here before with coffee, another tropical crop. The (particularly American) push-pull of quantity vs. quality has affected not only food’s flavor but the quality of life of the people who grow it. Since 2012, The Heirloom Cacao Preservation Fund has worked to preserve indigenous heirloom species of cacao under threat from deforestation, invasive foreign cacao species and preference for higher-yield types. At the same time, HCPF recognizes and helps “heirloom farmers” whose continued cultivation of heirloom cacao protects biodiversity while it improves their livelihood.
Founder/owner Steve Rosenberg is a pioneer in Utah’s food scene, for 25 years raising consciousness as he provided fresh, sustainable food, Rosenberg is still pushing the edges of food sourcing: Every year, he drives 660 miles in a day to pick Black Sphinx palm dates from rare old trees in a Phoenix suburb. (These hybrid dates appeared spontaneously in Arizona in the 1920s and are smaller, thinner-skinned and sweeter than the usual Medjool, and part of the Ark of Taste.) Then he drives back. This is just an example of the literal lengths Rosenberg will go to in order to procure not just delicious, but truly rare, food. Deeply committed to sustainable, ecological food business practices, Rosenberg’s ambition is to leave the planet “better than he found it.” 1290 S. 1100 East, SLC, 801-583-7374. libertyheightsfresh.com
The world-wide organization Slow Food established the Ark of Taste, a living library of foods facing extinction. As monoculture has subsumed varied agriculture, certain species have been culled down to only a few varieties. Genetic diversity is lost. The Ark of Taste seeks to preserve heritage varieties of foodstuffs by encouraging people to eat them more—in Utah, Steve Rosenberg is an active supporter.
Hell’s Backbone’s Blake Spalding and Jen Castle: Protecting the Land
Boulder Mountain Lodge is an eco-lodge and its tenant Hells Backbone Grill has set a nationwide standard for supporting the wilderness and environment that surrounds it. Sustainable purchasing and farm practices have always been the policy for this restaurant; now owners Spalding and Castle are on the frontlines of Grand Staircase-Escalante National Monument protection. 20 UT-12, Boulder, 435-335-7464. hellsbackbonegrill.com
Wilderness and our natural world are disappearing around us; species are vanishing at an alarming rate as climate changes and the human need for resources expands. Once the wildlands and creatures are gone, we can never replace them. Food production and consumption are inextricably linked to our environment.
The greenest craft brewer in the state, Squatters Pub Brewery (now officially owned by Canarchy) has been going green for years. Squatters has diverted nearly 1.15 million pounds of recyclables from the landfill since the start of service with Momentum Recycling— in 2019, Squatters restaurant recycled 28,665.25 lbs of mixed recycling. And Squatters recently joined the SLC Digester program to reduce food waste.
Squatters and Wasatch Breweries have been going “green” for years by following the “3P” philosophy: People, Planet, Profit. Practices include recycling and reuse— Squatters was crucial in launching glass recycling at the airport, which became the model for the city’s curbside program—reducing water consumption and hiring a director of environmental and social responsibility to implement new policies.
Vertical Diner‘s Ian Brandt: Reducing Your Animal Footprint
Over the years Vertical Diner and other restaurants and businesses promoting and supporting a meat-free diet under the inspiration of Ian Brandt have opened the gastronomic gates to vegetable love in Salt Lake City. Ever-morphing, Brandt has opened and closed and combined restaurants and markets over the years—now he’s expanded to Portland, Ore., as well, with a second Vertical Diner. Brandt was years ahead of his time when he opened Sage’s Cafe in 1998; now most mainstream restaurants find it in their best interest to include vegan and vegetarian options on their menus. 234 W. 900 South, SLC, 801-484-8378. verticaldiner.com
Choosing to forego eating meat, dairy and eggs is a massive personal move in favor of planet Earth. Most of us don’t do it, but there’s no doubt about the positive impact such food choices make on the environment, especially when the economy is committed to agribusiness. Raising livestock on a large scale is unhealthy and most inhumane.
Co-founder and co-owner Matthew Pfohl is a perfect bartender: passionate about his craft with the friendly, people-first personality that has made bartenders over the years the symbol of informal psychologists. When he was 29, Pfohl suffered a stroke; like most in the service industry, he had no insurance to cover the massive medical bills and relied on a network of friends and families to avoid personal ruin. Realizing the situation would not be unique to him, he founded Be One Small Miracle to provide a safety net for un-and under-insured service people facing a crisis like this. Helped by others in the industry, Be One Small Miracle sponsors ongoing fundraisers to provide a financial cushion for others in dire straits. beonesmallmiracle.org
The people who actually serve us our food and drink have often slipped through the cracks of society. They live on the precarious combination of minimum wage plus tips, are frequently not covered by employer insurance or can only afford minimal insurance—a dangerous way to live in a time of rising medical costs. When Matthew Pfohl recovered from a personal disaster, he was impelled to address the problem.
The “incubation” refers to growing a baby business into a viable, sustainable enterprise by offering affordable kitchen space, training, access to financing, and advice about business practices and marketing. The program lasts about six months and after that, the kitchen space is available. Spice Kitchen was founded by Natalie El-Deiry and the International Rescue Committee in partnership with Salt Lake County and many Salt Lake food trucks, Farmers Market stands and restaurants have emerged from the program (the latest is Wann Jale, serving Burmese and Thai food), livening up the city’s food scene considerably. In addition, Spice to Go offers boxed freshly cooked dinners on Thursday nights. See menus on the website. 751 W. 800 South, SLC, 385-229-4484. spicekitchenincubator.org
Utah has kept the door open to refugees, fostering policies that are good for our souls and for our palates. When coming to this country, refugees often have nothing but a few clothes and their cooking skills; Spice Incubator helps these displaced people find their financial feet again by sharing their culture and food.
One of the largest catering companies in the state is equally large in its social consciousness. According to Meagan Crafts Price, “We recycle cardboard, glass, paper etc., only use bio-degradable disposables, changed our commissary to be more eco-friendly and powered by renewable energy, reduce our pollution caused by travel for our business. We compost our scrap food and donate our leftover food.” Culinary Crafts supports numerous charities and causes from national efforts like United Way and the American Red Cross to local ones like Alpine School District and Peace House, including the Utah Food Bank, Provo Food and Care Coalition, Clear the Air, Habitat for Humanity. Perhaps most important is the company’s commitment to buying local: Culinary Crafts uses more than 100 local food vendors. 357 W. 200 South #100, SLC, 801-906-8294. culinarycrafts.com
Buying local and supporting neighbor businesses, especially sustainable ones, is one of the most effective ways to help our communities and the environment. Sometimes it costs a little more to purchase environmentally sound products and is a little more trouble to practice ecological principles, but looking at the big picture is a necessity.
Scott Evans has grown his Pago Group from a single groundbreaking award-winning restaurant into a cluster of individually conceived restaurants under the umbrella of Pago Group. But as he’s grown his business, he’s grown his giving: He supports the Slow Food annual meeting, all kinds of political fundraisers, UMOCA, KRCL, KUER, Eat Drink SLC, National Ability Center, Utah Symphony, Local First, Utah Law school, as well as thousands of dollars in gift cards for fundraisers like the McGillis School, the Utah AIDS Foundation, the Utah Natural History Museum, The Children’s Center, California wildfire relief, the Multiple Sclerosis Society and others. “The Pago Group also tries to contribute to any non-profit that my staff or management support,” says Evans. 878 S. 900 East, SLC, 801-532-0777 pagoslc.com
Eating together is one of the defining acts of community—sharing food is a fundamental act of goodwill. The best restaurants strive to relate to their customers not just as the source of their livelihood but as neighbors. They support local charities, contribute to their neighborhoods and give to causes they believe in. Pago Group is comprised of five restaurants; each is an integral part of its neighborhood, together, their giving power is multiplied.
Rocky Mountain Power’s Blue Sky Legacy program honored Mazza Café for its commitment to its Blue Sky Program, which allows companies and individuals to “trade” energy costs for wind power. Mazza owner Ali Sabbeh signed up for this program when he first opened in 2000. “The program was just beginning,” he says. “My wife June and I had been up to Wyoming to see the wind turbines. We buy blocks of wind energy to offset our energy consumption. I thought, ‘I have a lot of money—I’m only a couple hundred thousand in debt so let’s buy enough for most of our energy needs.” Mazza still covers most of its energy use with the exchange program. Plus, the newest location in Sandy has electric vehicle chargers. 912 E. 900 South, SLC, 801-521-4572. 1515 S. 1500 East, SLC, 801-484-9259. 10550 State St., Sandy, 801-613-9562. mazzacafe.com
Restaurants use a lot of energy—three to five percent of a restaurant’s operating costs are spent on energy. When you think that profit margins in restaurants range from 0 (unfortunately) to 15 percent, energy is a real consideration financially. And of course, energy consumption world-wide is growing at an unsustainable rate. It’s good business—and responsible stewardship—to keep energy use low.
Episcopal priest Aimee Altizer has worked in some of the most prestigious kitchens in Utah: Zermatt Resort, Talisker Club and most recently John Murcko’s Firewood on Main. She left to join others in founding Flourish Bakery, which married her considerable culinary talent with her lifework of ministry. Flourish is the social outreach aspect of the nonprofit enterprise, Unshackled. Her novel baking business plan trains recovering substance abusers, many who were incarcerated, to make bread and pastry of the highest quality, selling the goods to restaurants and online. flourishslc.org
Recovering from substance abuse and freedom from incarceration are just the first steps for many trying to build a new life. Often the hardest part is rejoining society—acquiring valuable skills, getting a job, forming meaningful relationships. The difficulty of these steps leads to relapse recidivism and the goal of reducing that is what inspired Aimee Altizer to found Flourish Bakery.
Harmons—even after 100 years—remains a true local grocer. Maybe more local than ever. A commitment to buying from local growers and vendors, a cooking school to encourage people to skip the frozen meals and cook at home and a history of giving back to the community with donations and participation in local events, keep Harmons in the category of the good neighbor. Recently, Harmons took its commitment a big step further by choosing to support a referendum against the Utah food tax and opening their stores to collecting signatures.
In a time of ever-aggregating businesses, the big fish swallowing the little ones with the community often losing out in the end, it takes vision and a lot of work to remain a local business. But the closer the ties between an enterprise and its location, the better a business can serve the specific needs of the people who buy its products. It’s hard to keep a small business afloat—the key is the relationship between store and town.
Fresh from the garden our local farmers are harvesting a bumper crop of garlic. Vampires might not like this news, but most of us terrestrials certainly do. Garlic is used as the base ingredient for so many savory and delicious dishes, from sauces to dips, spread on freshly baked bread, make pesto, hummus, or drizzle some EVOO on top and bake an entire bulb to its sweet, caramelized perfection.
Garlic is not a stranger to many regional and cultural mainstays, it’s just about worshipped in China, who leads the world in its production (49 billion pounds) and consumption, although Americans imported 199 million fresh pounds of that garlic. Why buy imported when you could buy some from a locally grown source? Garlic is about the easiest crop to grow yourself, you just have to think a year or so ahead, source good seed, and get it in the ground around Halloween time (or before the ground is too cold). To source, we suggest you give Tyler Montague and Holiday Dalgleish from Keep it Real Vegetablesa call or seek them out at the local Farmers Markets. As you can see below, this year’s crop is booming!
https://www.instagram.com/p/CCUVoDABg3V/
My favorite way to use up fresh garlic is in a batch of fresh basil pesto, which can be stored in the fridge for a few weeks or frozen in blocks or ice cube trays. Handle while preparing with gloves—unless you like the smell of garlic on your hands. I don’t mind it too much… 😉
Jen’s Fresh Basil Pesto
1/2 lb. fresh basil leaves washed and stemmed (parsley is nice in there too)
1 cup EVOO
1 cup pine nuts or walnuts
1/2 cup parmesan cheese or vegan option (nutritional yeast powder)
4-6 cloves or 1 entire bulb of fresh garlic (it depends on how garlicky you like it)
1 Tsp. Salt
Black Pepper to Taste
Combine all into a food processor, blend until creamy and voila, you made pesto which is better than any of that refrigerated $$$ stuff anywhere else.
Thursday, July 9th, the District Attorney of Salt Lake County, Sim Gill, announced his decision to rule the shooting and death of 22-year-old Bernardo Palacios, as “justified.” More than 20 shots were fired at Bernardo Palacios while running away from Salt Lake Police on May 23rd.
In reports, Gill stated that the police were justified in their actions because Bernardo dropped and picked up his gun multiple times while fleeing the scene.
According to the Salt Lake Tribune, “Two police officers fired 34 rounds at Bernardo Palacios-Carbajal in May, killing him. The officers said they knew the man had a gun and worried he could turn around quickly and shoot them. Their first bullets hit him in the back.”
Gill’s decision caused mass outrage. Protests went on into the evening as “Justice for Bernardo” was chanted across the downtown area. Frustrated protestors painted the street outside of Gill’s office red and smashed in windows. Bloody-red handprints marked the glass next to the numerous posters.
Once again, the noise of helicopters disturbed the evening in the area around downtown as what police had hoped would be a peaceful protest turned rowdy. Authorities expected a protest, just as most people who have been observing the SLCPD over the years must have expected Gill’s decision—very seldom has a DA found police action “unjustified.” In the past decade, no Utah cops have been convicted of murder or manslaughter, and shootings are ruled as justified 92% of the time, according to the Tribune. Police in Utah are legally allowed to kill someone if they feel that person may hurt or kill someone else.
And, as an LATimes op-ed pointed out years ago, “too many have died and been seriously injured from unnecessary police use of deadly force.”
It’s time for American police forces to find another way to fight crime. Sim Gill apparently agrees, saying that although his decision was in accordance with current law, the laws around police use of force need to change.
The planned development of the lots at the base of Park City Mountain has encountered a procedural snag. The Park City Planning Commission unanimously voted on Wednesday to subject the plans from developer PEG Companies to a complete review, siding with City Hall staff as well as some vocal outside critics. PEG Companies aimed to move forward with the project under an existing 1990’s development agreement for the area, but ultimately the planning commission decided the substantive differences between what was envisioned decades ago and what has been submitted warrant a full review.
At this point, PEG Companies is not required to make any modifications to their proposal, and it may proceed through the master plan development review process as is. The decision does, however, subject the project to a new level of scrutiny regarding several facets of the development including the location of buildings, parking infrastructure and pedestrian routes. Whether the procedural hurdle turns into a major obstacle remains to be seen, but it adds yet another hurdle for developers to clear as they were already confronting some vocal opposition.
The Citizens Allied for Responsible Growth (CARG) levied a withering critique of the developers to the Planning Commission earlier in the week. One of CARG’s founders, Rich Wyman, suggested the plans lack vision befitting a world-class destination. Among Wyman’s objections were substantive issues such as the project’s lack of affordable-housing and traffic solutions as well as some remarks that strayed into ad hominem attacks suggesting PEG Companies wasn’t up to the task. PEG Companies has in the past stated an intention to listen to and adapt to local input, though it appears they’ll have an uphill battle in winning over some factions.
The PCMR Development isn’t the only Park City project in flux. On Thursday the Park City Council met to discuss the future of the Arts and Culture District as the city’s two primary partners, the Kimball Art Center and the Sundance Institute, are experiencing turmoil amid the coronavirus pandemic. The $70 million the city planned to spend on the project seems daunting amid unprecedented budgetary shortfalls, while the Kimball Arts Center and Sundance Institute cope with the loss of major revenue with the cancellation of the Kimball Arts Festival and alterations to the Sundance Film Festival respectively. Both the not-for-profit organizations have recently laid off staff amid the economic downturn.
Despite the setbacks, city officials and representatives from the Sundance Institute and Kimball Art Center remain steadfast in the goal towards seeing the Arts and Culture District come to fruition. Though they admit the timing of the project will likely be altered, it’s seen as an important long-term step in diversifying a local economy that is heavily reliant upon the ski industry.
“Nature isn’t closed,” the man proudly proclaimed while removing his mountain bike from the boutique hitch- mounted rack. The parking area at the North Round Valley Trailhead was packed. Despite a rope and sign indicating a closure, the Basin Rec Bike Park trails were dotted with trains of riders following each other around berms and over jumps. Under blue skies and a warm spring sun, it almost felt like there wasn’t a COVID-19 -related shelter-in-place order in Summit County. It seemed every housebound outdoor enthusiast eager for a bit of trail therapy in Park City agreed.
I looked sheepishly down at my handlebars as I pedaled past a group at the trailhead kiosk. “Just get on the trail, and things will thin out,” I thought. How wrong I was. The Happy Gilmore trail has bi-directional traffic and was flush with bikers, hikers, joggers, dog walkers, birders and more. Everyone seemed jovial—if a bit stilted from lacking practice in social interactions— going to great lengths to maintain six feet of isolation. But at intersections, narrow sections of trail and around corners that became difficult. Being outside, getting exercise and blowing off steam is important during a pandemic, but only if done responsibly. I got the feeling I was being part of the problem, so I spoke with Charlie Sturgis, Executive Director of the Mountain Trails Foundation, about being part of the COVID-19 solution:
KNOW WHEN TO GO
“Try to avoid peak hours. The rush after work is probably the busiest and late morning. It gets light early enough right now you can get two hours on the trail from 7:00-9:00 a.m. without seeing almost anybody,” Sturgis says.
THE GARAGE IS YOUR TRAILHEAD
“Whenever possible, walk or ride to your activity. People who don’t live together are wisely driving separately, but it’s led to very crowded parking at trailheads.”
GO SOLO AND KEEP YOUR DISTANCE
“For many, using the trails is about being sociable, but we can’t do that to a large degree right now. Limit your group size, and don’t send a huge group text out to organize an activity. Once you’re on the trail remember six feet is the minimum distance, so try to keep a buffer that’s closer to 10.”
BRING A MASK
“Exercising in a mask can be difficult and uncomfortable. You don’t have to wear a mask all the time but carry one with you. If you see a crowded intersection or trailhead, stop and put your mask on. If nothing else, it will help you and others be more aware about maintaining distance.”
My phone kept buzzing. “Rudy Gobert just tested positive for coronavirus,” read the text from my friend. It was March 11, and I was hosting a local radio show as a volunteer DJ in Park City. Suddenly my sardonic news breaks in the middle of songs I didn’t feel like playing turned into actual breaking new snippets as Twitter lit up. Within minutes Tom Hanks announced he’d tested positive for COVID-19, the NBA had suspended its season and the president halted travel from Europe. Yet the handful of coronavirus cases in Utah were tied to international travel and life in Park City churned on. Then on March 14, the canary collapsed.
The canary, for the uninitiated, served as a harbinger of danger for miners. The diminutive birds would succumb to dangerous gases like carbon monoxide before people, alerting miners to the presence of a threat. With most of the United States blissfully inattentive to the looming specter of coronavirus, Park City and similar resort communities sounded the alarm with a pronounced thud.
On that fateful Saturday, Park City Mountain opened in a mostly typical manner. The lodges served only grab and go food, but nobody was adhering to the only-ride-chairs-with-your-party mandate, and crowds were queued up for beer at Tombstone BBQ. In the afternoon, word spread: A doorman at a popular Main Street bar had tested positive for coronavirus, the first instance of community spread in Park City. The lifts wouldn’t spin again.
In the days and weeks that followed, the coronavirus case rate in Summit County exploded, ranking seventh nationally in infections per capita. Blaine County, Idaho, home to Sun Valley, and Gunnison County, Colorado, home to Crested Butte, also held the dubious honor of being in the top seven of all 3,142 counties in the country. With relatively low population densities, it seemed counterintuitive these small ski communities would be hit so hard, but each is a hub of nationwide and international travel far exceeding what population statistics would indicate.
As visitors flocked to the slopes in February and early March, coronavirus made an early entrance and silently spread for weeks before the threat emerged. On March 14, five of the eight cases in Summit County were from visitors. By March 27, it was only eight of 135. Strategy shifted rapidly from containment to mitigation. That same day Summit County became the first in Utah to issue a shelter-in-place order. The prompt county response was admirable and spurred action throughout the state. Nobody asks to be the canary, but at least Summit County caught people’s attention.
I momentarily let go of the handlebars to frantically wipe at the sweat dripping into my eyes. My pedal strokes deteriorated into desperate vaudevillian heaves. Through gritted teeth I persevered as the crest of the climb came into view. The only thing interrupting this dogged pursuit of nirvana was the blaring alert of an incoming Skype call from someone wanting to discuss how we can keep our audience engaged during COVID- 19-induced isolation. Yes, you’ve correctly ascertained I wasn’t approaching the apogee of an epic mountain in the southern Utah desert, but was instead firmly affixed to a stationary bike trainer in my basement adjacent to a roaring furnace.
Likely you experienced something akin to this earlier in the year while attempting to enjoy nature’s visceral delights during social distancing. If your ear is more attuned to trained health professionals and scientists than to bloodthirsty capitalist cranks who can’t fathom the measure of human life against regression in their stock portfolios, this is something you understand we’ll likely encounter again. Here are some ways to get your outdoor fix while trapped indoors.
The Outdoor Cycling Pantomime
Nobody cared about Zoom or Citrix before this coronavirus mess, other than those senators who bought stock while insisting, “nothing to see here.” In the age of COVID-19, however, interactive online programs became integral parts of our lives, whether for tedious calls with brusque relatives or inspiring group sessions with the local yoga and fitness studios. Still, these virtual interactions don’t come close to approximating the feel of an authentic outdoor experience unless you’re cranking on the pedals. Nothing is as good as putting tires to pavement, but some programs deliver a modicum of the sense of accomplishment as the real thing once you’ve deluded yourself through the monotony of isolation and the use of illicit substances.
The Peloton app isn’t just for people trapped in ill-advised Stockholm- syndrome-promoting propaganda ads. It can be used with any stationary bike setup—any spin bike or road bike with a traditional trainer, rollers, etc.—without additional specialized equipment. The $14.95 per month app is more analogous to a spin class than an outdoor ride, but the 90-day free trial should help you get a good workout through the next period of social distancing.
Those who want to chew some scenery while spinning should step up to Zwift. The full monty with the integrated smart trainer is a bit bourgie, but the app can be used on any trainer-or-roller-equipped bike along with an affordable speed and cadence monitor equipped with ANT+ or Bluetooth connection, which shouldn’t run you more than $70. Zwift delivers augmented reality courses and races through real-world terrain that should o er just enough motivation to stay in shape for when you’re allowed out of the house again. The Zwift app costs $14.99 a month and has a 30-day free trial period. peloton.com, zwift.com
Views at Your Fingertips
You can strap yourself to all manner of human hamster wheels to achieve the endorphin release of exercise, but it’s not easy to replicate the sense of grandeur and awe of nature’s wonders in your house. Virtual outdoor tours can get us through in a pinch.
After an ill-advised decision to offer complimentary entry to National Parks at the onset of the coronavirus outbreak in the United States, officials closed the parks. But just because you can’t physically enter Utah’s Mighty 5 Parks, doesn’t mean you can’t explore them remotely. The National Parks Service offers virtual shuttle tours of Zion National Park, first person virtual hikes of the Kayenta and Canyon Overlook Trails and even an Angels Landing eHike on their website. Or you can virtually visit Grand Swaner Preserve and Eco Center View Point, Mesa Arch and Fort Bottom Ruin at Canyonlands if you prefer. Check out Bryce Canyon, Capitol Reef and Arches from your couch while you’re at it. It’s not the same as being there in person, but it’s a nice effort by the NPS to bring a piece of the parks to you.
In Park City, the Swaner Preserve and Eco Center has taken their programming online with SOLACE: Swaner Online Learning and Community Engagement. Swaner has put a five-week learning program for kids on their website, which includes detailed instructions for creative activities to help parents keep little monsters engaged and learning about local wildlife, plants and habitat. Adults can stay connected to nature through live webcams, live virtual nature walks, talks and workshops. nps.gov, swanerecocenter.org
Now that we’re firmly committed to the germaphobe lifestyle with rivers of craft-made hand sanitizer and bespoke face masks, modern travel in a pressurized tube of recycled air has lost a bit of luster. With infectious disease encircling the globe like it’s 1918, what’s old is new again. That should apply to the way we explore, too.
PHOTO BY: MATT MORGAN
Loading up a backpack and heading into the woods is a time honored and proud expression of self-reliance—one that’s far nobler than hoarding rolls of toilet paper. Because it’s a responsibly socially distant way to see the world, backpacking is a perfect activity for a time when interacting outside our communities is frowned upon. Ready to explore the wonders right in your backyard? Marvelous landscapes permeate every corner of the Beehive State, so you won’t have to go far. Here’s how to get your adventure started.
Pick Your Destination
In this unique time, it’s wise not to stray too far from home. Everyone wants to get out and explore, but it’s important to not unduly stress the healthcare and public service resources of small communities.
If you live in Summit County, the vast wilderness of the Uinta Mountains is a short drive away. If you’re up near Logan, head to the nearby Wellsville Mountains, one of the steepest ranges in the country. Folks in SLC can head straight up the Cottonwood Canyons. Just do a quick Google search for “backpacking trails near me” and you’ll likely find a slew of results wherever you’re located.
Choose a Route
Let’s assume you need to work remotely on Monday, so you’re shooting for an overnight trip. Even if you’re more flexible, an overnight hike is a great place to start if you’re new to backpacking or haven’t done it in a while. Picking the right route involves finding a destination that gives you ample motivation to keep moving but doesn’t require an arduous trek that’s beyond your limits.
Personally, I enjoy hiking to a lake. They’re pretty, they have water you can drink, and often you can swim in them. Ibantik Lake in the Uintas and White Pine Lake in the Wasatch—no swimming at White Pine since it’s in the watershed—are a couple of great examples.
Just remember that both mileage and elevation gain play a huge role in how strenuous a hike is. Ibantik Lake is about four and a half miles from the trailhead on Mirror Lake Highway with 590 feet of elevation gain while White Pine Lake is five miles from the trailhead in Little Cottonwood Canyon with 2,500 feet of elevation gain. Despite similar distances, one of those is far more difficult.
LEAVE NO TRACE
There are seven principles promoting conservation in the Leave No Trace outdoor ethic. Follow these principles every time you’re in the outdoors.
1. Plan ahead and prepare.
2. Travel and camp on durable surfaces.
3. Dispose of waste properly.
4. Leave what
you find.
5. Minimize campfire impacts.
6. Respect wildlife.
7. Be considerate of other visitors.
Research
Make sure to do a bit of research before you head out. Do you need any permits? Are dogs allowed? What are the restrictions on where you can camp? All the information you’ll need is readily accessible on the web.
Gear Up
The right gear can make or break your backpacking trip. “Don’t skimp when you’re getting new gear,” says Ultralight Adventure Equipment (ULA) owner Chris McMaster. “Modern gear is really light and strong. Buy nice or buy twice.”
ULA Equipment produces handmade backpacking equipment in Logan. That means when you purchase gear from ULA you’re not only supporting local business, but you can also be sure your gear is designed to survive the rigors of backpacking in Utah. The ULA Circuit pack weighs just two and a half pounds and can comfortably carry 35 pounds of gear. That should be more than enough to get you through an overnight trip. Their Tarp Tents include everything from ultralight one-person tents to robust four-person backcountry shelters.
You’re also going to need a sleeping bag, good footwear, and versatile clothing layers, but there’s a lot of personal preference involved in those decisions. Reference a detailed backpacking checklist—REI’s comprehensive list is available on their website—for a complete inventory of essentials you need to carry.
435-753-5191, ula-equipment.com
Practice
Practice before hitting the trail. Pack all your gear a couple times to find the best way to orient everything comfortably in your pack while allowing quick access to certain items like a camera or headlamp. Bring your full pack on a short day hike to make sure everything’s dialed.
Avoid carrying excess weight. Try to identify what you need more of and which items aren’t essential. “It never hurts to go a little overkill on food and water,” says McMaster. “And you don’t need as many clothes as you think. It’s okay to stink out there.”
Get Outside
That’s it. Now get outside, get sweaty and have fun!
Being the last Friday in June, many residents of the Sugar House area (social distancing and wearing face masks) stood to purchase from a handful of local food trucks in front of Brownies X3 (1751 S. 1100 East). The event was to celebrate PRIDE/BLM and enjoy great food, live music, and a warm summer evening. Entering through balloons arranged in a rainbow, the lines were long but the vibe was festive, in fact, so many attended that trucks (like Raclette) were selling out completely by 7 pm.
If you haven’t yet, read our post: Local Voices: Co-Owner of Raclette Machine Speaks Out.
I eventually meandered over to the Utah Pride Center table and met Kelsey, who as the Suicide Prevention and Services Coordinator mentioned their Suicide Prevention and Services Program. My interest was definitely piqued and wish to share, having a close friend choose to end her life at 15 changed the trajectory of my life, and clearly any training, information or skillset that can assist in preventing suicide is valuable.
QPR stands for Question, Persuade, and Refer — the 3 simple steps anyone can learn to help save a life from suicide.
Just as people trained in CPR and the Heimlich Maneuver help save thousands of lives each year, people trained in QPR learn how to recognize the warning signs of a suicide crisis and how to question, persuade, and refer someone to help. Each year thousands of Americans, like you, are saying “Yes” to saving the life of a friend, colleague, sibling, or neighbor.
In this training, you will learn how to:
– Recognize the warning signs of suicide
– Know how to offer hope
– Know how to get help and save a life
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.
Likely you experienced something akin to this earlier in the year while attempting to enjoy nature’s visceral delights during social distancing. If your ear is more attuned to trained health professionals and scientists than to bloodthirsty capitalist cranks who can’t fathom the measure of human life against regression in their stock portfolios, this is something you understand we’ll likely encounter again. Here are some ways to get your outdoor fix while trapped indoors.
