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Apr 01
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The Pandemic 15—You got this.

By City Watch

You’d be lucky to have my Aunt Margaret as a friend on Facebook. Why—you ask? Honestly, she’s the best thing on social media. Most recently, she brought this timely question to our attention: “Do you think most people will gain more weight or lose weight in the next 3 months?”

Aunt Margaret, it is a valid question. “The pandemic 15” you all know is a thing, like “The freshmen 15″—meaning the pounds you’ll gain during your quarantine.

Are you a stress eater? Not allowed to leave the house? Sounds like you could use a diet right now. Isn’t it true that high stress and elevated cortisol levels can lead to bad health stuff, even weight gain? Rather than prohibiting certain foods or food groups, let me suggest a portion-control method that I’m pretty sure is unprecedented.

Like stacking Jenga blocks, balancing foods upon a grapefruit is a challenge you’ll be determined to win.

The balance on a grapefruit method.

Growing up, my mom was almost always on a diet, she was a Weight Watchers lecturer, and participated in most fad diets or ate those foods which promised weight loss. As a kid, it was hard and weird to me, as I never thought of her as overweight, she just said she was. 🙁 But those fears of gaining weight were inherited and have followed me my whole life, as they have many of us.

So, while I’m all for a healthy weight and lifestyle choices, I decided to veer off the diet pathway a bit, be a little kinder to myself and not so extreme about that right now. As a “should I eat” determiner, I chose to balance the food I wished to consume on a grapefruit, inspired by “The Grapefruit Diet” which was a real trend at some point (my mom ate quite a lot of them). Like stacking Jenga blocks, balancing foods upon a grapefruit is a challenge you’ll be determined to win. For example, I wanted that gluten-free apple pie so badly, I ended up sticking it on with tape. All is fair with this method, make your own rules, and most importantly enjoy what you choose to eat.

It’s April 1st, and wishing you all the best SLC, no foolin’!

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Mar 29
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Don’t pop open that jar of pasta sauce, do this instead.

By Eat & Drink

Whew! And congrats. By stopping short on your plans to pop open that jar of pasta tomato sauce (Prego, Ragu, or 365 Whole Paycheck), I’ll walk you through a stovetop skillet cream sauce to serve up with penne that’ll 5.8 rock your world, sorry, be really delicious.

You can make this sauce vegan, vegetarian or with meat—it’s entirely up to you. As a plant-based substitute for the half and half, I’d go with organic soy milk, simply because it tolerates heat a little better than other kinds of plant-based kinds of milk and it’s creamier IMO. Nutritional Yeast is a great vegan substitute for Parmesan. Along with sausage, you could consider throwing in some other veggies into the skillet: sliced bell pepper, peas, mushrooms, cauliflower or fresh spinach.

Quick Bechamel Sauce with Sausage and Garlic

You too can make a delicious and satisfying sauce in minutes on your stovetop.

  • 1 12 oz. package organic chicken or vegan sausage, sliced and quartered
  • 2 cloves minced garlic
  • 3 TB. EVOO or butter
  • 1 c. half and half, or milk of choice
  • 1/2 c. dry white wine or reserved pasta water
  • 1/2 teaspoon sea salt (depends)
  • Cracked black pepper
  • Red pepper flakes
  • Chopped fresh parsley or basil
  • 8 oz. prepared pasta of choice (penne or farfalle work well)
  1. In a hot skillet, saute in EVOO or butter sliced sausage with the garlic until browned and add in other veggies.
  2. Lower the heat, add in wine or reserved water from the pasta.
  3. Stir into the skillet the milk of choice, bring to a simmer but do not boil, add in parmesan, red pepper flakes and salt to taste.
  4. Now, pour the prepared pasta into the skillet. Let the pasta absorb some of the sauce as it thickens.
  5. Serve in bowls, garnish with parmesan cheese, black pepper and fresh basil/parsley.
  6. VOILA!!

 

Do you enjoy reading our posts? We hope to keep supplying them. Consider a subscription to Salt Lake magazine today.

 

Mar 29
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Read for the times: Best books about pandemics. IMHO.

By City Watch

The Decameron

Bocaccio

I’m kidding. You’ll never get through it, even an English translation. But it IS relevant: Sort of like Canterbury Tales, it’s a collection of stories told by a group in certain situations. In this case, it’s a group of nobles, 3 men and 7 women, who hole up in a castle outside Florence (actually, Fiesole) to escape the Black Death. The tales they tell include love stories, erotica and practical jokes. Bocaccio wrote it in the 14th century, not long after the plague had ravaged Florence. It’s tough reading, though, in any translation. A new one by came out in 2017—before delving into the full story, you might want to read this review from the New Yorker: https://www.newyorker.com/magazine/2013/11/11/renaissance-man-4

Plague doctors wore those scary beaked masks to keep them from inhaling pestilence—kind of like our 6-foot rule.

The Plague

Albert Camus

I have seen so many references to The Plague (La Peste) on Facebook since we met Covid-19 I begin to doubt how many who talk about it have read it. I haven’t, since 1972 when it was an assignment. It’s probably time to revisit it, but  looks like it may be hard to find a copy. Sales have been skyrocketing in recent weeks. According to the Guardian, “The British publisher of The Plague, Penguin Classics, says it is struggling to keep up with orders. “We’ve gone from shipping quantities in the low hundreds every month to the mid-thousands,” said Isabel Blake, the senior publicity manager.” You can read that article here: https://www.theguardian.com/books/2020/mar/28/albert-camus-novel-the-plague-la-peste-pestilence-fiction-coronavirus-lockdown

The Plague, written in 1946-7 and set in Algeria, where the philosopher writer was born, and tells the story of how different characters react to the plague when it overcomes their town. Based on a historical outbreak of cholera, of course, it can also be read as an allegory of how people reacted to Nazi occupation. The author said so.

Doomsday Book

Connie Willis

Willis writes humanist science fiction—less about the science and more about what if—and in this book she plays, as she often does, with time travel. Set in near-future Oxford, of course, there’s a mistake and our heroine ends up in England at the height of the 14th-century plague. At the same time, virulent influenza strikes the Oxford scientists—uh-oh! It’s a fun read, though the living conditions in the plague years are sometimes more horrifying than the disease.

And the Band Played On: Politics. People and the AIDS Epidemic

Randy Shilts

San Francisco Chronicle journalist Shilts documented the plague that was not to be named. Famously, for years, President Ronald Reagan wouldn’t mention the disease that was killing thousands of gay people in his home state. The totally heart-rending tale tracks the disease from San Francisco bath houses around the world, emphasizing how little was done by the government to contain or even study it because it was regarded as a gay disease. Shilts died from complications from AIDS in 1994.

Pale Rider: The Spanish Flu of 1918 and How It Changed the World

Laura Spinney

Okay, I haven’t read this one, but the Spanish flu of 1918 touched my life. I always knew my grandfather spent as much time in a French hospital sick with the Spanish flu as he did flighting in WWI. And my great aunt, Florence Mary (after whom I’m named) died young from the same flu. Historians argue that the Spanish flu (which didn’t come from Spain) changed the world as much as the grotesque war—the disease infected a third of humans on earth. Pale Rider follows the infection around the world, and examines its effect on different societies as scientists searched in vain for a sure cure. I’m gonna read it. Really.

Station Eleven

Emily St. John Mandel

A can’t-put-it-down post-apocalyptic story set about 20 years after a fast-spreading, fast-killing disease has destroyed human culture. From the shocker opening—a production of King Lear on a Toronto stage—to its wistful ending in an airport museum holding mementos from the height of civilization, including the graphic novel, Station Eleven.

 

And please remember, Salt Lake magazine is a small local business too. We’re doing everything we can to keep you up-to-date on the local businesses you love and how they’re faring in these difficult times. We’re also doing everything we can to add some fun and color into your quarantine. To subscribe to SLmag, go here.

Mar 28
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“Order online. Pick it up. Spend money on your local favorites.”

By Eat & Drink

Yesterday, I had the opportunity to speak with Michael McHenry about the state of restaurants in Salt Lake City. Investor in several local favorites, Provisions, Oak Wood Fire Kitchen and Dirty Bird and Ginger Street and a member of the Executive Board of the Utah Restaurant Association, McHenry has a good micro-and macro-view of the restaurant business during the COVID-19 crisis.

“Keeping our community safe is the overarching principle,” McHenry says. “Then focus on the economics.” McHenry pointed out that because the independently owned fine dining scene is a relatively young industry in Salt Lake City, it’s more vulnerable.

Just like everyone else, McHenry’s restaurants are closed to seated dining and has switched to solely third party delivery and pick-up. The change means changes throughout the restaurant. To survive, according to McHenry, restaurants need to have one essential quality: “The ability to pivot.”

“Normally, in a kitchen you work close with co-workers—social distancing is not a thing when you’re working the line in a kitchen. So to maintain proper distance, we’ve marked out where you need to stand with caution tape.” (Much like the lines in DABC stores have been marked.)

“We’ve also reworked entries and dining areas, designated areas for third party delivery and pickup. Anytime someone crosses the service barrier, they have to wear gloves; when they re-enter the restaurant, they dispose of those gloves and wash their hands. We’ve had to stagger our activities, prep and line cooking sections.”

“Revenue is down 80 percent so we only need 1 person where we used to have 3 or 4 people. Just three weeks ago, restaurant positions were hard to fill—staffing has been a problem for months all across the country. Now we’ve had to let go lots of our staff,” McHenry says.

“Our Ginger Street location was designed for takeout, but at Oak and Provision we had to implement takeout and delivery suddenly, within the last 10 days. But I want to make sure the neighborhood is aware that we’re going to be here.”

McHenry says he doesn’t expect Americans, who eat out an average 18.2 times a month, to change their habits quickly, in spite of the Internet being flooded with recipes right now. Still, fewer people know how to cook than a generation ago and “Not everyone has a large pantry or likes to cook,” he says. “We just need to make sure people know they can still enjoy a restaurant meal as often as they like.”

“We have to innovate,” McHenry says of the restaurant industry. “Nine percent of the restaurants closing now will not re-open. Hundreds of restaurants have closed here and thousands of industry workers are out of work.”

Because America has shifted from a manufacturing economy to a service economy, unemployment has skyrocketed during the pandemic. We’re trying to keep that core group employed.”

And despite the advent of GrubHub and DoorDash, most people perceive delivered food as lower-priced—like pizza.

“Some of our restaurants have curbside pickup; others, like Provisions, delivers its own food. Every restaurant encloses a handwritten note with every pickup, to add the restaurant-style personal touch missing from the pickup experience. Oak Wood has shifted to a family meal menu and added a BOGO for pizza.”

Delivery is always free and McHenry re-negotiated with Door Dash and Grub Hub.

“My message to Salt Lake City is: Get out. Order online. Pick it up. Spend money on your local favorites. And buy gift cards for any upcoming occasion.”

For a list of restaurants offering pickup or delivered food, go to https://saltlakemagazine.com/restaurants-offering-pickup-or-delivery/

And please remember, Salt Lake magazine is a small local business too. We’re doing everything we can to keep you up-to-date on the local businesses you love and how they’re faring in these difficult times. We’re also doing everything we can to add some fun and color into your quarantine. To subscribe to SLmag, go here.

Mar 28
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Baked Rigatoni with Eggplant and Vegan Sausage

By Eat & Drink

Most of us- if not all of us- have been binge watching a lot of shows in the last two weeks. I personally have been watching The Sopranos on HBO GO, which has inspired me to channel my inner Italian chef. Being a vegetarian Italian American has raised some eyebrows in my old-school Italian family. “Ragazza pazza!” or “You crazy girl!” is what’s said to me every holiday for skipping grandma’s signature meat lasagna.

So I decided to try my vegetarian take on a baked rigatoni and it actually turned out to be an incredibly tasty and easy meal. Bonus: it feeds up to 4 people. Here’s what you’ll need…

Ingredients: 
  • 1 box of rigatoni
  • 1 large eggplant cut up into cubes
  • 2 garlic cloves, minced
  • 1/2 onion chopped
  • 2 Field Roast (or any vegan) Italian sausage links, cut up into bite sized pieces
  • olive oil
  • 1 or 2 (depends on how much you like cheese) cups of mozzarella (or vegan mozzarella)
  • 1 jar of any pasta sauce 
Directions: 
  • Preheat oven to 450
  • Boil water in pot and cook up the rigatoni
  • While the pasta is cooking, put a gracious amount (1/2 cup) of olive oil into a large pan and let heat up. Then put chopped onions, minced garlic, eggplant and sausage in and sauté until eggplant and sausage is crispy brown on both sides.
  • Put the sautéed onions, garlic, eggplant and sausage into a 9×13 deep baking dish.
  • Drain the cooked pasta and put it on top of the veggies and sausage in the baking dish. Add jar of sauce, and mozzarella. Mix with spoon until everything is evenly dispersed.
  • Put baking dish into the oven and bake for 15-20 minutes (Or until the mozzarella is golden brown)
  • Top with basil flakes and serve with a glass of whatever red wine you stocked up on!

Stay well and be kind, Salt Lake!

And please remember, Salt Lake magazine is a small local business too. We’re doing everything we can to keep you up-to-date on the local businesses you love and how they’re faring in these difficult times. We’re also doing everything we can to add some fun and color into your quarantine. To subscribe to SLmag, go here.

Mar 27
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Got Kids? Advice to the Working-from-Home Parent.

By Lifestyle

How do you explain social distancing and quarantine to a two-year-old? That’s the current challenge of Jeanine Miller, full-time staff and art director for Salt Lake magazine who even without the COVID-19 restrictions is constantly juggling the demands as a parent and employee. She explains, “It’s been especially hard with Lauren because being two, she doesn’t understand. She continually asks about friends and daycare and doesn’t get it.”

“It’s been comforting to be home through all this with them. As long as this is going on, it makes me feel good that I can be there for them.”—Jeanine Miller, Mom and Art Director SLmag

Her son Ethan, who is 7, seems to be able to better understand the situation. She shares that he continues to be active, as they schedule regular outdoor time and he loves to ride his bike in the driveway. “Ethan is saving up his money for a real basketball hoop,” and for now, he pretends and shoots baskets into their recycling bin. “He loves school and misses his teacher a lot,” Jeanine shares, “After being told it could be another month out, Ethan just cried.” 

To keep on task with her work assignments and kiddos, Jeanine borrowed and created her own stay-at-home scheduling idea off of Facebook. Even awake at 6 a.m. the scheduled official “day” starts at 9 a.m.

It goes something like this:

  • 9 a.m. Teeth, clothes, hair, breakfast.
  • 9-10 a.m. Outside time, or if that’s hard, allowing them to play inside.
  • 10-11 a.m. Academic time with no screens (academic time with screens is allowed at 3 p.m.) Reading, practicing handwriting. 
  • Noon-12:30 Lunch While Lauren goes down for a nap, Ethan cleans up, including his plates. 
  • 1-2 p.m. Nap for Lauren/Ethan reads. His current favorites include the “I Survived” series, Dogman, and anything about the Titanic.
  • 3 p.m. Academic time with screens and various school assignments which Ethan is familiar with and likes to do. Sometimes they have log-in issues, with multiple steps they can be confusing and can take a while to figure out. 

Jeanine also gets creative with teaching, such as demonstrating math and fractions while measuring in the kitchen, counting a jar of coins, practicing multiplication with play-doh balls, she’s continually coming up with “everyday life” ways to trick them into learning something.

Who keeps track of time? Ethan does, Jeanine shares, “He likes the responsibility of keeping us on the schedule and does it well.”

Do you ever break “the schedule”?

Screen-Time Zombie?

Many parents deal with the issues and guilt associated with our kids and screen-watching during this time home.

“I notice that if he’s on too long, he becomes weird personality-wise, like a zombie and doesn’t respond, which leads to me raising my voice and getting more annoyed.”

“Last Friday, I let them watch a movie for a little fun. Usually, our free time is only in the evening. Or I’ll allow a little extra screen time.” One problem Jeanine shares that if she’d allow it, Ethan would be on a video screen all day.

Even with a weekday at-home schedule in place, I asked Jeanine what she found most challenging, personally. She explained that time-efficiency is about the most difficult aspect for her, working strange hours and piecing them in as they are available. With Jeanine’s partner at his work most of the week, on weekends she’s still taking time to catch up, “Boundaries feel blurry because every day is starting to feel the same, I’m starting to realize you have to step back and take time off for yourself.”

And along with that, when does Jeanine take time for herself? “Finding time for yourself is hard, being a non-stop mom, teacher and working. I’ve been working out more, and we’ve started running together, after this I might be in the best shape of my life.” She is staying connected through virtual Bible study classes and checking in with other moms who give each other reassurance that you’re not alone. “It’s been hard, but after all this, I hope we look back with more gratitude and remember how we got through this together.”

Be well SLC, and be well Miller family, thanks for sharing with us.

And please remember, Salt Lake magazine is a small local business too. We’re doing everything we can to keep you up-to-date on the local businesses you love and how they’re faring in these difficult times. We’re also doing everything we can to add some fun and color into your quarantine. To subscribe to SLmag, go here.

Mar 26
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Cooking is most fun when you share it

By Lifestyle

I might feel that way because I no longer have a resident family to cook for. Pretty much everyone who cooks admits that it’s harder to cook for one. (Except maybe Judith Jones, who edited Julia Child’s cookbooks as well as a slew of other famous chefs, including James Beard, and who wrote a delightful cookbook called The Pleasure of Cooking for One.)

Anyway, food is best shared, and Lavanya Mahate, owner of all the Saffron Valley restaurants, is taking sharing to the max during the Covid 19 crisis with a program she calls “Keep Calm and Curry On.” Every week she gives free lunch to a different group of service providers—the ones who are showing up every day during to keep us all going.⁠
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This week it’s HEALTHCARE WORKERS including doctors, nurses, and pharmacists: a free Chicken Tikka Wrap plus mint and tamarind chutneys, a cookie, and soft drink is available at all 4 Saffron Valley locations today through Sunday, March 29th while supplies last. ⁠Call ahead for curbside pickup; when you order, mention you’re a healthcare professional.

Lunch Hours: 11 am – 2:15 pm⁠
Dinner Hours: 5 pm – 9:45 pm⁠
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Must call in for curbside pick up; let us know you are a healthcare professional when placing your order.⁠

Meanwhile, if you’re spending more than the usual amount of time at home, try making this: Vegetarian but full-flavored and plenty to share with neighbors and family.

Mixed Vegetable Korma

Serves 6

Ingredients:

  • 3 cups of diced mixed vegetables- carrots, green peas, boiled diced potatoes, beans
  • 1 onion chopped
  • 1 onion blended into a paste
  • 1 tbsp ginger garlic paste
  • 1 serrano pepper- slit lengthwise
  • 1 tomato chopped
  • 2 tsp garam masala
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2  tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste
  • 1 can of coconut milk
  • 2 tbsp chopped cilantro leaves for garnishing

 Method

 Rinse and drain the diced vegetables.

 Heat oil in a heavy-bottomed pan and sauté the chopped onion for 5 minutes. Add ginger garlic paste and saute till brown. Add the onion paste and fry another 5 minutes. Add serrano, tomato and fry till it forms a pulp.

Add all the spices: garam masala, cumin powder, coriander powder, turmeric powder and fry for a few seconds. Now combine vegetables and fry on medium heat for about 5 minutes or till they are slightly browned. 

Next, add 2 cups of water, salt and bring to a boil. Cover and cook on low level for about 20 minutes or till the vegetables are cooked.

Mix coconut milk and let it heat through. Garnish with cilantro leaves and serve hot with rice.

Mar 26
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FREE Curbside Youth Meal Program—Pick Up Locations

By Lifestyle

Utah Community Action Curbside Pickup Locations
Mondays – Fridays | 11:00 AM – 1:00 PM

Lunch items for kids

James R. Russell (JRR): 1240 N American Beauty Dr., SLC 84116
Palmer Court: 999 S Main St., SLC 84111
South Salt Lake (SSL): 2825 S 200 E, SLC 84115
Kearns: 5361 S 4220 W, Kearns 84118
Copperview (CCC): 8446 S Harrison St., Midvale 84047
Catherine C. Hoskins (CCH): 6447 W 4100 S, West Valley City 84128
Magna: 8275 W 3500 S, Magna 84044
Wendover: 1007 Skyhawk, Wendover 84083

And what about our kids? Local government officials, the United Way of Utah, other relief organizations, such as Utah Community Action and volunteers like you have stepped in to help them.

For those who are mindful or need this to support their families, we want to spread this good news. The Utah Community Action program has announced FREE curbside pickup meals for ALL CHILDREN 18 AND UNDER at 10 now 8 Head Start locations in Salt Lake and Tooele Counties. This service is now open to the community and not limited to only Head Start families. For more information on UCA’s updated services, visit www.utahca.org.

Two updates April 3, 2020, from UT Community Action communications coordinator, Kate Conn:

“The first is that we’re now at 8 locations, with the Grantsville and Tooele locations removed due to alternatives available very nearby. The second is that we’re no longer able to accept volunteers per county and city guidance. We are still welcoming donations for baby essentials (wipes, formula, baby food, etc.). Currently, Magna is the most utilized. Yesterday alone that site distributed over 300 meals.”

Mar 25
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Utah Symphony – Utah Opera Suspends Performances Through May 23

By Lifestyle

Utah Symphony | Utah Opera today announced the suspension of performances through May 23, 2020 in response to the state’s increased COVID-19 precautions for social distancing and Salt Lake County Arts and Culture’s announcement that performing arts venues will be closed through May 15, 2020.

“We are deeply saddened to cancel live symphony and opera performances but want to assure everyone that this cancellation is temporary and we will be back! We hope to resume performing this summer with free community concerts, the Deer Valley® Music Festival in Park City, and certainly later this fall,” said Utah Symphony | Utah Opera interim President and CEO Patricia A. Richards. “As stewards of the arts, Utah Symphony | Utah Opera places priority on the safety and wellbeing of everyone in our community. We are heartbroken to cancel live performances, and continue to harness the incredible healing power of music to connect communities across Utah.”

USUO continues to connect communities to the uplifting power of music through social media channels and the website, with audio streaming, curated playlists, performance clips and Ghost Light podcasts available in the “Listening Room” for Utah Symphony (https://utahsymphony.org/explore/playlists/listening-room/) and Utah Opera (https://utahopera.org/explore/playlists/listening-room/).

Educational resources including instructional videos and teaching lessons are available online at utahsymphony.org and utahopera.org. KBYU radio station Classical 89 will increase broadcasts in the coming weeks of previously recorded performances and some commercial recordings that the orchestra has published in recent years, including works by Prokofiev, Berlioz and Saint-Saens. For a complete list of the air dates, times and programs, visit https://utahsymphony.org/radio-broadcasts/

Utah Symphony | Utah Opera Board Chair Tom Love expressed the trustees’ concern for the continued support of the organization. “As representatives of one of the state’s treasured cultural institutions, the board and I wish to make an impassioned plea to our state and federal governments to offer financial aid to offset the enormous impact these closures will have on our performing arts groups,” said Mr. Love. “We are very much in favor of keeping our communities safe and healthy, and we also believe passionately in the uplifting and healing role of music to connect communities during times of difficulty. I hope ticketholders, subscribers and donors will consider donating to us and other arts organizations at this time so we can continue our mission to serve our fellow Utahns.”

The cancelation of performances creates significant financial challenges for non-profit arts organizations. USUO joins counterparts in other orchestras and opera companies across the country to lobby Congress to release financial aid to offset losses.

The following Utah Symphony | Utah Opera performance dates have been canceled. The organization is currently evaluating whether any of these performances can be rescheduled to a future season.

March 12, 2020 – Utah Opera, “Opera-Tunities” Night for “The Barber of Seville”
March 14, 16, 18, 20 & 22, 2020 – Utah Opera, “The Barber of Seville”
March 17 & 21, 2020 – Utah Symphony, “Carnival of the Animals”
March 19, 2020 – Utah Symphony, All-Star Youth Pro Am
March 26, 27 & 28, 2020 – Utah Symphony, “Carmina Burana”
April 9, 10 & 11, 2020 – Utah Symphony, Brahms Piano Concerto No. 2
April 16, 2020 – Utah Symphony, “The Temptations with the Utah Symphony” (Ogden)
April 24 & 25, 2020 – Utah Symphony, Beethoven 2020: “Pastoral” Symphony
May 1 & 2, 2020 – Utah Symphony, Beethoven 2020: Symphony No. 5
May 7, 2020 – Utah Opera, “Opera-Tunities” Night for “Thais”
May 9, 11, 13, 15 & 17, 2020 – Utah Opera, “Thais”
May 16, 2020 – Utah Symphony, Gala with Joshua Bell
May 22 & 23, 2020 – Utah Symphony, Season Finale: Beethoven’s “Eroica”
USUO is working closely with local government officials and the health department to determine when it is safe to resume performances. The April 14, 2020 performance of “How to Train Your Dragon” Film in Concert and April 17 & 18, 2020 performances of The Temptations with the Utah Symphony are being rescheduled. Current ticket holders for those performances do not need to act at this time. They should retain their tickets and will be contacted by the ticket office when new dates are announced.

For all other canceled performances, existing ticket holders will be contacted with information on how they can request a gift certificate or return their tickets for a contribution. For more information and to access the online ticket request form, please visit https://usuo.org/news/press-releases/covid-19-coronavirus-status-updates-from-utah-symphony-utah-opera/

Patrons who have purchased tickets for the following Ogden performances should visit onstageogden.org or call 801-399-9214 for ticketing options:

March 17, 2020: “Carnival of the Animals”
April 9, 2020: “Brahms Piano Concerto No. 2”
April 16, 2020: “The Temptations with the Utah Symphony”

(Make these requests through the online ticket form on our website.)

For more information, visit www.usuo.org.

Mar 25
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UMOCA Offers ‘Art Everyday’

By Arts & Culture

Although the Utah Museum of Contemporary Art is closed due to COVID-19, its virtual doors are wide open with education and exhibition programming continuing online. To help combat the social distancing blues and offer parents some creative ideas for art-making while home-schooling, the museum’s education staff has designed Art Everyday activities that can be made at home with everyday objects and art supplies. Short and simple instructions can be found on the museum’s social media and website. Additionally, the museum is continuing its Art Truck programming with 360 virtual tours, which can be viewed on the museum’s website.

ART EVERYDAY:
Connect with your family and create art by joining UMOCA for Art Everyday! Art Everyday is a program that helps families and K-12 students at home focus a few moments of their time on creating. This program features daily stories on the Utah Museum of Contemporary Art’s (@utahmoca) official Instagram page (https://www.instagram.com/utahmoca/) and website (https://www.utahmoca.org/art-everyday/.) In ten steps or less, every day, UMOCA teaches a new art project, allowing students to use their imagination during these uncertain times. Below are a few examples that UMOCA has launched recently:

The first is Zine Making. A zine is a self-published book. It can be used to document a student’s experiences during this time. A new book can be made every day with a simple 8×11 piece of paper. UMOCA developed projects that use everyday household objects, so people can start creating in their homes.

The second project is Zen Doodling. Meditating on patterns and shapes can open, calm, and relax the mind. For this project, trace circular objects found around the house on paper and create designs in each circle. Using shape, line, and imagination, let your mind wander.

Another example is Cave Drawings. UMOCA encourages students to travel back in time and depict life events through pictures using brown paper or a brown paper bag, and crayons, pencils, or markers. To create a cave painting, crumple the paper to make textures that mimic a cave wall, tape it under a table to simulate a cave, crawl into the cave, and begin drawing.

ART TRUCK 360 VIRTUAL TOUR:

https://www.utahmoca.org/art-truck-virtual-tour/

The Art Truck has temporarily suspended site visits due to COVID-19 but UMOCA’s Art Truck can now travel to you online.

This year’s Art Truck exhibition and lessons are transitioning to an online platform through a 360-degree virtual tour. The current exhibition Work/Trabajo, an Audio-Visual Exploration of Effortful Lives, is a series of photographs and audio interviews created and curated by Escalante Elementary School in the Rose Park neighborhood in Salt Lake City. Visit UMOCA’s website to explore the exhibition virtually!

For more information on ART EVERYDAY, click here.