Utah Food – Utah BBQ http://utahbbq.org/ Tue, 12 Oct 2021 13:09:15 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://utahbbq.org/wp-content/uploads/2021/04/cropped-ICON-32x32.png Utah Food – Utah BBQ http://utahbbq.org/ 32 32 Moderna, J&J vaccine booster shots – ABC4 Utah https://utahbbq.org/moderna-jj-vaccine-booster-shots-abc4-utah/ Tue, 12 Oct 2021 12:11:35 +0000 https://utahbbq.org/moderna-jj-vaccine-booster-shots-abc4-utah/

WASHINGTON (AP) – While many Americans who have received Pfizer vaccines are already rolling up their sleeves for a booster, millions more who have received the Moderna or Johnson & Johnson vaccine are anxiously waiting to know when it’s their turn .

Federal regulators are starting to tackle this issue this week.

On Thursday and Friday, the Food and Drug Administration summons its independent advisers for the first step in the process of deciding whether additional doses of the two vaccines should be distributed and, if so, who should get them and when. The final green light is not expected for at least a week.

Once FDA advisers have given their recommendation, the agency itself will make a formal decision on whether or not to authorize boosters. Then next week, a panel convened by the Centers for Disease Control and Prevention will offer more details on who should get them. Its decision is subject to the approval of the director of the CDC.

The process aims to build public confidence in the safety and efficacy of vaccines. But this has already led to conflicts and disagreements between various experts and agencies.

For example, last month, the CDC’s advisory committee backed Pfizer six-month boosters for older Americans, nursing home residents, and people with underlying health conditions. But CDC director Dr Rochelle Walensky canceled her advisers and ruled that recalls should also be offered to people in high-risk jobs such as teachers and healthcare workers, adding tens of millions of dollars. Americans added to the list.

Some health experts fear the back-and-forth deliberations will scramble public efforts to persuade the unvaccinated to get vaccinated for the first time. They worry that the booster talk will lead people to mistakenly doubt the effectiveness of vaccines in the first place.

As the FDA panel of experts meets to review Moderna and J&J vaccines, its decisions this time will likely be even more complicated, with experts questioning whether a third injection of Moderna should only contain half the dose of origin and when is the best time for a second injection of the single-dose J&J vaccine.

The panel will also examine the safety and effectiveness of mixing and pairing different brands of vaccines, which regulators have yet to approve.

An estimated 103 million Americans are fully vaccinated with Pfizer’s formula, 69 million with Moderna and 15 million with J&J, according to the CDC.

The two initial injections of Moderna each contain 100 micrograms of the vaccine. But the drugmaker says 50 micrograms should be enough for a booster for healthy people.

A company study of 344 people gave them a 50 microgram injection six months after their second dose, and anti-virus antibody levels jumped. Moderna said the booster even triggered a 42-fold increase in antibodies capable of targeting the extra-contagious delta variant.

The side effects were similar to the fevers and pain that Moderna recipients typically experience after their second regular injection, the company said.

As for people who received the J&J vaccine, the company has submitted data to the FDA for different options: a two-month booster or a six-month booster. The company did not indicate its preference.

J&J released data in September showing that a booster given at two months offered 94% protection against moderate to severe COVID-19 infection. The company has yet to disclose patient data on a six-month booster, but early measurements of anti-virus antibodies suggest it offers even greater protection.

Even without a booster, says J&J, his vaccine remains around 80% effective in preventing COVID-19 hospitalizations in the United States

Scientists point out that the three vaccines used in the United States still offer strong protection against serious illness and death from COVID-19. The problem is how quickly and to what extent the protection against a milder infection can decrease.

In a recent study, researchers compared around 14,000 people who received their first dose of Moderna a year ago with 11,000 vaccinated eight months ago. While the delta variant increased in July and August, the most recently vaccinated group had a 36% lower rate of “breakthrough” infections compared to those vaccinated longer ago.

Yet medical experts continue to debate the science and the rationale for giving extra injections to those who already have significant protection.

The White House and its top medical advisers in August announced ambitious plans to offer reminders to almost all adults, citing signs of declining protection and the then-booming Delta variant. But they were rebuffed by many experts who said there is little data showing whether such broad use would stop breakthrough infections or slow the overall trajectory of cases.

While the FDA and CDC ultimately cut back on the use of Pfizer boosters, Biden administration officials, including Dr.Anthony Fauci, suggested that additional injections would eventually be recommended for most Americans.

They point to data from Israel showing lower rates of infections and serious illnesses in people who received a third injection of Pfizer.

The FDA meetings come as U.S. vaccinations have climbed above 1 million per day on average, an increase of more than 50% in the past two weeks. The increase is mainly due to recalls from Pfizer and vaccination mandates from employers.


The Associated Press’s Department of Health and Science receives support from the Howard Hughes Medical Institute’s Department of Science Education. The AP is solely responsible for all content.

Ultramarathon runners share their experience of being caught in a blizzard https://utahbbq.org/ultramarathon-runners-share-their-experience-of-being-caught-in-a-blizzard/ Mon, 11 Oct 2021 03:03:23 +0000 https://utahbbq.org/ultramarathon-runners-share-their-experience-of-being-caught-in-a-blizzard/

DAVIS COUNTY, Utah – Athletes and staff who competed in the DC Peaks Ultramarathon share how they managed to get to safety after encountering an unexpected blizzard.

Between 4:30 a.m. and 5:30 a.m. on Saturday, more than 80 runners embarked on a 50 mile hike that can take between 8 and 12 hours.

“It was raining when we left, but it was actually warm,” said Annie MacDonald, who has been racing ultramarathon since 2004. “We did about the mile six and it started to snow. But it was light. It was kind of like we knew there was going to be snow, we were ready for it.

But as MacDonald and the others continued up the backcountry trail, the snow got worse.

“The wind was blowing 30 to 40 miles an hour sideways,” she said. “You couldn’t see anything. It was foggy.

At this point, the athletes’ goal has shifted from the finish line to survival.

READ: Runners rescued after snow stops Davis County ultramarathon

“I just kept following the girl in front of me. I followed his feet. It’s the only thing I could see, ”MacDonald said.

Shortly after, the race organizers were informed of the challenges faced by the athletes. As soon as they were informed of the conditions, the race was canceled and the organizers made a plan.

“I told them the next aid station – Francis Peak First Aid Station – is a mile or two miles away. You’re going to go there, warm up, get some food and run five or six miles downhill to Farmington Lifeguard Station, ”said Jake Kilgore, one of the two race organizers.

The athletes started to move towards this aid station, but the journey was slow. MacDonald says her post-race stats indicated she was traveling at a pace of about a mile every 30 minutes.

“It was the coldest I have ever been in my life,” she said. “You knew you had to keep going. You had to go to this first aid post because there was no other way out.

The aid station was the closest place that all-terrain vehicles driven by race organizers and rescuers could reach due to the rough terrain and conditions. When the athletes got to this point, they could be taken to safety.

MacDonald described feeling relief at the sight of these trucks after being in rough elements for about five hours.

“The word got out of Mick and Jake [race organizers] that we need to get the runners off the mountain and they’ve all come together, ”said MacDonald. “I was shaking uncontrollably. I was incredibly grateful that they were so organized. It was immediate. “

MacDonald and another race participant contacted by FOX 13 credited the race organizers with acting quickly and without hesitation to ensure that all race participants were led to safety.

Davis County Sheriff’s search and rescue teams also helped get people out of the mountain.

“The search and rescue has been phenomenal,” Kilgore said.

The Davis County Sheriff’s Office said minor injuries were treated on the spot and no one needed hospitalization.

While the first edition of this race ended abruptly and unexpectedly, Kilgore is already planning the 50 mile event next year.

“The super successful running community thanks to risk and excitement, doing tough tasks and completing tough tasks,” he said.

Rules skiers and snowboarders should know before booking resort travel this year https://utahbbq.org/rules-skiers-and-snowboarders-should-know-before-booking-resort-travel-this-year/ Sat, 09 Oct 2021 20:03:00 +0000 https://utahbbq.org/rules-skiers-and-snowboarders-should-know-before-booking-resort-travel-this-year/ Many of America’s best-known ski resorts don’t require a reservation to access the mountain this season, although owners are less in agreement with a host of other policies.

Last season, with coronavirus vaccines not being available to many people until late winter, many ski resorts across the country pledged to adopt similar operating practices. There were advance reservations, limited ticket sales, and mask policies.

This year, most of the ski areas that have announced their health policy for the coming season have abandoned mountain access reservations and exterior masking requirements. Among this group is the country’s largest owner, Vail Resorts,

which will not require a reservation or limit the number of lift tickets sold.

However, other mountains are not so sure that they have no ticket limit.

Some Alterra Mountain Co. resorts may choose to limit the number of tickets sold to help manage capacity due to pent-up demand, says Erik Forsell, director of marketing for Alterra. In Wyoming, Jackson Hole Mountain Resort will limit daily capacity and require reservations for Ikon Pass and Mountain Collective pass holders.

“I think this year is going to be a bit trickier, because it’s going to be more individualized,” says Adrienne Saia Isaac, Director of Marketing and Communications for the National Ski Areas Association.

Vail Resorts, whose properties include Breckenridge, will not require face coverings outside in lift lines, on chairlifts, or in gondolas, as they did last year, unless local authorities require it.


Michael Ciaglo / Getty Images

The ski areas hosted 59 million visits by skiers and snowboarders during the 2020-21 ski season, making it the fifth best season on record, according to the NSAA. And they expect another busy season.

Here is what you need to know before booking.

Outdoor health rules

Most ski resorts forced visitors to wear masks outside last year, according to local ordinances. This season, ski areas will largely get rid of this practice. Vail Resorts will not require face coverings outdoors, in elevator lines, or on chair lifts or gondolas, unless required by local public health ordinances. One exception: Whistler Blackcomb in Canada requires face coverings on gondolas in accordance with local government mandates.

Last season, many resorts required skiers to use chairlifts and gondolas only with their party members, to promote social distancing. Some resorts, including the skier-only Deer Valley Resort in Park City, Utah, will offer guests this option this season. But Vail Resorts, whose 34 North American resorts are among the largest on the continent, will load full-capacity elevators and gondolas and keep gondola windows open, according to Sara Olson, vice president of communications.

Crowd management

Customers at some resorts experienced long ski lift lines last winter, in part because of increased demand and social distancing. With even more visitors expected this season, the resorts are gearing up to handle the crowds.

Vail Resorts has upgraded or added elevators at five of its resorts this season.

The company analyzed its capacity and guest models to identify the most efficient way to load elevators with different group sizes, and will apply those strategies this season, Ms. Olson said.

Other stations are trying a different approach.

Station operator Powdr is launching dedicated rapid access routes this season at four of its hill stations: Copper Mountain in Colorado, Killington in Vermont, Mt. Bachelor in Oregon and Snowbird in Utah. To access the tracks, which will be located at the most popular ski lifts at each hill station, customers will need to purchase a daily Fast Tracks pass. They’ll start at $ 49 per day, but will have dynamic pricing based on mountain, peak times, holidays, and day of the week, and go on sale November 1.

Ski areas are hiring for the winter season and some anticipate challenges in recruiting enough workers. Visitors should come to the mountain with more patience given the current labor shortages, says Molly Mahar, president of the Vermont Ski Areas Association.

Internal protocols

While many resorts will have fewer rules outside, interior protocols will remain in many lodges and restaurants. Vermont’s Smugglers’ Notch Resort will require masks indoors, regardless of vaccination status. The same is true at all Vail Resorts, including restrooms and retail and rental locations.

But some rules may vary. Vail Resorts will require proof of vaccination for guests 12 years of age and older at large indoor cafeteria-style restaurants, but not at other mountain restaurants. “Full-service restaurants are more spacious, with party-specific seating, providing natural physical distance,” Ms. Olson said.


Are you open to leisure travel this winter? Join the conversation below.

One way to keep indoor dining spaces less cluttered is to encourage outdoor dining. Many ski resorts have added more outdoor seating during the pandemic and plan to keep them this year. Alterra added mobile ordering at more than 40 food and beverage outlets in six ski destinations last season.

Vaccination protocols

More and more companies are implementing vaccination rules for employees. All employees of Vail Resorts must be vaccinated. Powdr will demand that all employees at its hill stations in North America be fully immunized by December 10. The Arapahoe Basin, Colorado, also announced employee vaccination requirements.

The Alta ski area in Utah, which adjoins the Powdr-operated Snowbird but is independent, only requires vaccination for employees who live in collective housing. Policy is subject to change, a spokeswoman said.

Write to Allison Pohle at Allison.Pohle@wsj.com

Copyright © 2021 Dow Jones & Company, Inc. All rights reserved. 87990cbe856818d5eddac44c7b1cdeb8

Utah County Farmers Markets Offer More Than Produce https://utahbbq.org/utah-county-farmers-markets-offer-more-than-produce/ Fri, 08 Oct 2021 16:30:00 +0000 https://utahbbq.org/utah-county-farmers-markets-offer-more-than-produce/
Utah County Farmers’ Markets have been packed with students, families and other community members since the summer of 2021. As they run through the end of October, the reasons people shop or simply visit the markets vary. (Brittany Allen)

OREM – At the Orem Sunset Farmers Market, string lights twinkle between the stalls showcasing artwork, jewelry, food, clothing, and other handmade goods. The sun colors the sky as it plunges further behind the mountains. A man sings acoustic songs while playing his guitar as a crowd gathers around him.

Utah County Farmers Markets have been filled with students, families and other community members since the summer of 2021.

While they continue until the end of October, the reasons people shop or simply visit the markets vary.

Breanna Fox, from Vineyard, is a recent UVU graduate and attended the Orem Sunset Market on Wednesdays and the Provo Farmer’s Market on Saturdays. She enjoys shopping for food from the vendor’s trucks and unique artwork when she goes to the markets.

“I think my favorite part is mostly art, I just love coming to see the art of small business owners that I don’t know, and so I find them in the markets,” Fox said.

Many vendors are original artists selling their handicrafts in the markets. One of them is Paola Bidinelli from Italy. She creates unique works of art from materials others would consider waste.

Bidinelli has a project called “Eco Art Life”, which she says means “cleaning the planet with art”. She collects items discarded as dying flowers from local stores and reuses them to make beautiful art. She said she wanted to do her part for the planet by being an eco-friendly artist.

Bidinelli also has another mission for his art. “I want to keep the identity of everything alive,” she said.

As people throw away items after using them for a while, Bidinelli said she wants to reuse them under another vision. “Maybe people can think about the lifespan of the thing just to take more into consideration [it]. “

While Bidinelli left Italy for the United States five years ago and just started selling in the markets, she has been making art for 30 years. She also has a stall at the Springville Sunset Farmers Market on Mondays and the Provo Market.

Utah County Farmers Markets feature handcrafted jewelry vendors. (Brittany Allen)

People come to the markets for more than original art. They are also looking for handmade jewelry.

Provo’s Kylie Newell gave her first impression of the market after thinking it would only be filled with products. “I was excited when we stopped and saw every ring store because these are the type of rings I would actually buy,” she said.

While many vendors sell handmade rings, Kate Anderson, 15, from Riverton, also sells colorful earrings, necklaces, bracelets, key chains and embroidered tote bags. She started her handmade jewelry business two years ago and is now a seller at Orem Market.

In the markets, vendors sell authentic cultural dishes, such as Mexican tacos and burritos, Indian curry, New Zealand burgers, Korean shaved ice, German baked goods, and more.

Sydney Short, a recent UVU graduate from American Fork, said she came to the markets hungry. “I’m generally a food person,” she said. She enjoys trying new dishes that she has never eaten before, like pastries filled with Nutella and fruit.

Eric Huber, a BYU senior, comes to the market for more than the delicious tacos sold there. “I like that it’s the people and the things that they are passionate about,” he said. “I like the feeling of supporting this.”

Even salespeople like to get to know people through what they are selling. Scott Davis, a chocolate maker from Springville, sells handmade dark chocolate bars.

While he said that markets are a great business incubator for new sellers, he thinks the coolest part about them is that you see things that they normally wouldn’t see, like artisanal products. “They can tell you how they did [them], so it’s really kind of an experience, ”Davis said.

Heidi Bradshaw, a student at BYU in Salt Lake City, also enjoys seeing what people create, what they love to do, and sell what they make. While she often buys the fresh peaches sold in the markets, she says she enjoys people watching.

The Orem, Provo and Springville Farmers’ Markets bring great joy to community participants. Vendors will continue to sell their handicrafts in the markets until October.

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Restaurants spend big on improved alfresco dining with faster service and elaborate winter decor https://utahbbq.org/restaurants-spend-big-on-improved-alfresco-dining-with-faster-service-and-elaborate-winter-decor/ Thu, 07 Oct 2021 14:37:00 +0000 https://utahbbq.org/restaurants-spend-big-on-improved-alfresco-dining-with-faster-service-and-elaborate-winter-decor/ Restaurant owners say they are better prepared this winter for the mass of pandemic-weary diners who still want an al fresco option.

A year ago, restaurants rounded up makeshift tents, finicky propane heaters, and utilitarian patio furniture. Guests showed up, but even some who were hungry for a safe way to dine felt like they were paying too much for a poor experience.

With more time to make arrangements, owners are making expensive bets on what diners want when the temperatures drop. Some of them are using the money to speed up service, add decoration, and invest in better permanent facilities. Others tweak the menus to offer hot, well-executed dishes and themed hot drinks.

The plans developed are a risk given all of the problems in the restaurant industry, from supply shortages to the ability to find workers. But the owners believe the creative setups will be enough to attract more diners out of their homes and a step up from a year ago.

The Fork restaurant in Philadelphia, presented in early 2021, used portable propane heaters to warm customers.



“There’s more thinking in there,” says Sam Toia, president of the Illinois Restaurant Association.

The great winter push does not happen in all restaurants. In warmer climates or places where more diners feel comfortable eating indoors, there is not the same demand from customers.

But most companies that are modernizing their sites say they’re doing it in response to customer demand.

Keeping diners shivering is a priority for Ellen Yin, co-owner of the High Street Hospitality Group in Philadelphia. Last year, Ms. Yin’s Fork’s restaurant went through more than 10 propane tanks a night to power the heat lamps that were shared between tables. The gas tanks had to be replaced throughout the evening. It was always a scramble.

“A few times I went to Home Depot in the middle of the shift,” she says.

In the fall, Ms. Yin invested in hanging infrared heaters and is looking to provide blankets that can be easily washed. The restaurant plans to serve a hot appetizer for outdoor guests, including cider, broth, or hot tea on chilly nights. Servers will also bring more items into newly purchased cast iron baking dishes, which stay hot longer.

Workers set up a covered dining room for Loulou in Manhattan on Tuesday.

“We want to help people feel warmer physically and psychologically,” she says.

Customers are eager to try out the outdoor facilities anytime of the year. More than eight in 10 diners say they are in favor of permanently allowing restaurants to set up tables on sidewalks, parking lots or streets, according to 2021 data from the National Restaurant Association. But diners say they have their own take-out after a winter of al fresco dining.

With more choices this fall and winter, Patrick Kandawire, 40, says his expectations are higher as well.

For now, he plans to choose structures that are closed for the winter rather than patio seats that are often too close to cars and foot traffic. He’s also looking for winter-themed facilities and other items that make outdoor dining fun. “Just because you’re outside doesn’t mean you have to be sitting on a plastic chair,” says Kandawire, who is based in New York and works in finance.

Loulou Restaurant in New York City is building three outdoor dining platforms and structures to create a covered winter patio that tops the one the restaurant offered last winter. Following the destruction of the structure last year, owner Mathias Van Leyden reached out to city nightlife officials to make sure it meets outdoor dining guidelines and could use for several seasons.

As a result, Van Leyden worked with the builder to add removable wheels that allow better quality structures to be stored rather than destroyed when snowplows need to clear the streets. To put customers at ease, the cabins use furnishings and decor that match the interior of the restaurant. Newly added exterior locks keep the most elaborate setups intact overnight.

“We put people to sleep there,” says Van Leyden, who adds that the outdoor space doubles the number of seats.

Customers are looking for outdoor facilities that continue the restaurant’s theme, says Andrea Pedrazzoli, co-owner of A Pasta Bar in New York City. This year, diners will enter a row of green wooden enclosures adorned with faux yellow and white flowers. The Italian restaurant hopes to evoke summer feelings in Capri. Once at the table, guests hear a playlist of house music. The interior walls are painted by a local artist.

“Our overall experience has now evolved,” he says. “It transports customers to Europe.

Café-Flor’s Tuesday outdoor dining space in Manhattan’s Chelsea neighborhood.

Not all establishments think this is worth a massive and permanent investment.

Rising food costs, a shortage of catering staff, and spaces that have only been temporarily approved for outdoor service can make the investment in outdoor space seem like a leap, says Mark. Domitrovich, founder of the Pioneer Tavern Group in Chicago.

This year, Mr. Domitrovich will be offering heated tents in an outdoor area adjacent to Lottie’s, a neighborhood bar and grill. While the restaurant set up the tents last year, they add to the decor. This month’s Camp of Horrors theme will become a winter vacation theme later in the year.

For now, he’s sticking to the canvas rather than setting up more permanent structures. “We stay pat with what we have,” he says.

Dine at the outdoor space of the Vault Steakhouse, now called Vault Garden, in San Francisco in July.


Hardy wilson

Other restaurateurs focus on improving service when it comes to al fresco dining.

At Hearth & Hill, an upscale restaurant in Park City, Utah, staff will now have uniforms to stay warm and spend more time outside on the heated patio to be visible to customers. New electronic tablets are sending orders back to the kitchen to speed up the plates. Something else that has caught on: selling branded knit hats for diners with cold ears.


Do you think you will continue to eat out when the cold weather arrives? Why or why not? Join the conversation below.

“We want them to be comfortable,” says co-owner Brooks Kirchheimer.

Even in warmer climates, some restaurants are rethinking their offerings. At San Francisco’s Vault Steakhouse, an outdoor space now called the Vault Garden is reserved for large corporate groups concerned about social distancing. This year, they invested in two outdoor bars and lounge furniture in addition to the smaller tables from last year.

In September, Vault Garden hosted a French Fries Tasting featuring 40 different kinds, including waffles and laces, to see what comes out of their kitchen the best. They opted for a 3/8 inch fry that offers a crispier bite, says Ryan Cole, partner of Hi Neighbor Hospitality Group, who owns the restaurant.

Any dishes that require gravy or soup should be poured out to avoid a soggy appearance. “The question is, what will it be like when he gets there?” he says.

About 90% of the Duck Inn’s current revenue comes from guests enjoying socially aloof table service in their outdoor seating areas. Especially in places like Chicago where temperatures drop below freezing, this is one of the many restaurants struggling with how to prepare for and survive winter. Photo: Nicolas Silva for the Wall Street Journal

Write to Alina Dizik at alina.dizik@wsj.com

Copyright © 2021 Dow Jones & Company, Inc. All rights reserved. 87990cbe856818d5eddac44c7b1cdeb8

Utah Red Cross Needs Support https://utahbbq.org/utah-red-cross-needs-support/ Thu, 07 Oct 2021 05:12:17 +0000 https://utahbbq.org/utah-red-cross-needs-support/

Friday 08 October 2021

Courtesy photo / Red Cross

+ Expand

A Red Cross volunteer distributes food to a woman after a disaster in her local community.

By Linda Petersen

Intermountain Catholic

SALT LAKE CITY – With the ongoing pandemic and frequent natural disasters across the country in recent months, the resources of the American Red Cross have been strained. Here in Utah, the Red Cross has been called in after windstorms, floods and fires, as well as individual events such as apartment fires.

Local Catholics could do a lot to help the agency and those suffering from these disasters, said Susan Thomas, parishioner of St. Thomas More and member of the board of directors of the Red Cross.

“Part of being Catholic is caring about the world around you and loving your neighbors,” she said. “Working with your local parish is great to have opportunities to help others and working with the American Red Cross is very similar. This allows you to be able to reach the people who need your help. “

Service opportunities with the Red Cross vary widely, from joining one of the organization’s disaster response teams to donating a few hours of IT work. The Red Cross offers online and in-person training to all of its volunteers, Thomas said.

Virtual volunteering opportunities are also available. In a local situation such as a fire in a house or apartment complex, these volunteers can connect displaced families with important resources such as shelter, food and clothing.

“Once the firefighters come in and extinguish the fire, they go,” Thomas said. “That’s when the Red Cross comes in, and the Red Cross works with families who need a place to stay, a hug and a shoulder to cry on. We can provide them with many useful resources.

“Helping a family with all of these things takes a lot of teamwork,” she added. Many of the logistical needs for individual and community disasters can be addressed virtually; hundreds of these cases occur every year, she said.

There are a variety of levels of commitment and time commitment, she said. “You can volunteer based on your abilities, flexibility and schedule needs. “

The Red Cross also needs monetary donations; information on the different ways to donate is available at redcross.org. The American Red Cross also operates blood donation centers.

“Donating blood is really important,” said Thomas. “In a disaster, you need blood and at different times of the year there are often blood shortages. Donating blood can help save lives.

“I just like to give back and do well,” Thomas said of his reason for serving. “I just take advantage of my Catholic parish and have enjoyed working with committees and the American Red Cross. We just get our sleeves up and do a little bit of work and help make the world a little better. ”

Helping the Red Cross and other service organizations encompasses many of the bodily works of mercy that Catholics use as a model to help them follow the example of Jesus Christ. These jobs include feeding the hungry, giving water to the thirsty, dressing the naked, sheltering the homeless, visiting the sick and imprisoned, and burying the dead.

The Red Cross follows local health and safety protocols in the event of a pandemic. For more information, visit https://www.redcross.org/local/utah.html or call the Utah Red Cross at 801-323-7000.

The Ultimate Guide to Cedar City’s Favorite Fall Events, Activities and Fun https://utahbbq.org/the-ultimate-guide-to-cedar-citys-favorite-fall-events-activities-and-fun/ Wed, 06 Oct 2021 18:28:50 +0000 https://utahbbq.org/the-ultimate-guide-to-cedar-citys-favorite-fall-events-activities-and-fun/

(Good Things Utah) – Cedar City probably isn’t the first destination on your list to visit, but most people aren’t sure how much there is to offer. Maria Twitchell, Executive Director of Visit Cedar City Brian Head, or better known as the “Cedar City Travel Guru,” gave Nicea and Reagan a tour of the city’s top spots,

Immerse yourself in a world of wonder as the surrounding areas of Cedar City and Brian Head provide a dazzling spectacle; dressed in his most beautiful fall. Here are 7 things you must do in Cedar City this fall:

1. Utah Shakespeare Festival

A Tony Award-winning repertory theater experience with 8 repertory plays performed annually in a large open-air theater and two indoor theaters. The season runs from June to mid-October. Ticket prices range from $ 23 to $ 80 depending on the seat. Advanced purchase recommended at bard.org.

When: until October 9
Where: Beverley Taylor Sorenson Arts Center | 195 Center Street W, Cedar City

2. Haunted farm

The residents of Cedar City are ready to step into the spirit of the spooky season! Haunted Homestead is a 4-day celebration that takes place at the Frontier Homestead State Park Museum. Tours of the cemetery will take place on Tuesdays and Wednesdays (12th and 13th). Find out more here.

3. Robinson family pumpkin patch

Monday to Friday 3:00 p.m. to 8:00 p.m. and Saturday 9:00 a.m. to 8:00 p.m. approximately, located at 1450 W Industrial Rd (Cedar City). Take a cart ride to find the perfect pumpkin, get lost in the hay maze, see all the animals in the petting zoo (buy a bag of food for just $ 1). The pumpkins cost a pound. For more information, call (435) 691-5014.

4. Oktober Fest at Iron Springs Resort

Held at Iron Springs Adventure Resort (3126 N Iron Springs Rd, Cedar City). A two-day pass costs $ 5 per person and children under 3 are FREE. Come and enjoy two days of Biketoberfest, Pickleball Tournament, Food, Biergarten, Music, Shows, Vendors, Games, Family Fun, Educational Farm, Pony Rides and much more.

5. Cedar breeding and heritage festival

While it may sound like some small-town Utah shenanigans, the annual Cedar Raising and Heritage Festival kicks off with a very unique event, the Sheep Parade! This event celebrates the area’s agricultural roots with tractor pulls, a rodeo, and a parade as the sheep take the easier route to their winter homes and takes place the last weekend in October.

Find a calendar of events and learn more at cedarlivestockfest.com.

6. Scarecrows and Red Acre Donuts

Walk the farm, see the scarecrows, feed the animals, buy the farm stand and eat! We’re going to be frying delicious hot apple cider and pumpkin fritters from 8:00 am until dusk. No admission fees ever.

When: October 16
Where: Red Acre Farm | 2322 West 4375 North, Cedar City

7. Nature Hills Harvest Festival

This annual fall celebration is great for all ages, so grab a friend and head over to Nature Hills Farm. Enjoy the slow pace of life on the farm with a hay walk, grab a pumpkin spice hot chocolate, and sit under a tree to watch animals, take photos, play garden games and choose the perfect pumpkin.

Spend time with your family eating smores and drinking freshly squeezed apple cider. There is something for everyone and you can spend hours enjoying life on the farm, or going on a cruise after a short time. The farm store will be fully stocked with all your harvest needs and goodies, come celebrate the change of season!

When: October 2 and 9
Where: Nature Hills Farm | 4326 East 2100 North Circle, Cedar City

Head over to Visit Cedar City to find out more.

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Rapid innovation by farmers in Utah has brought fresh food to millions of people, now they need our help https://utahbbq.org/rapid-innovation-by-farmers-in-utah-has-brought-fresh-food-to-millions-of-people-now-they-need-our-help/ Wed, 06 Oct 2021 02:14:01 +0000 https://utahbbq.org/rapid-innovation-by-farmers-in-utah-has-brought-fresh-food-to-millions-of-people-now-they-need-our-help/

(Good Things Utah) – Agricultural innovation is a big topic right now and it concerns food security, water management, and conservation throughout Utah. What role are farmers playing in all of this and what have they already done to advance the interests of our local food economy? The answer… everything.

Erin Sorensen and Rob Gibson share with us the mission of their foundation and some of the innovations in the agriculture industry that Utah has already implemented or should consider adopting in the near future.

At the start of the Covid-19 pandemic, fear and instability first entered the food chain for many American families. Many families in Utah have also struggled to access quality food. Farmers and herders found themselves without markets for their food, and families suffered.

In good times and in bad times, farmers in Utah have always been passionate about feeding people and meeting the needs of their communities. Local farmers and families have been particularly affected by this pandemic. As supply chains collapsed or closed, farmers found themselves unable to sell their produce grown in Utah. There was a huge problem that needed to be resolved.

What came out of the pandemic to meet these two different needs can certainly be described as a “miracle”.

Ron Gibson and Erin Sorensen of the Miracle of Agriculture Foundation at the Utah Farm Bureau explained that the Farmers Feeding Utah program has been successful in alleviating suffering, while supporting farmers and paving the way for reconnecting communities to the needs of local agriculture. While the pandemic-related supply chain issues that inspired the Foundation to connect Utah residents in need to safe, locally grown food have been somewhat mitigated, the fact remains: thousands of hungry Utahns still need help.

About Farmers Feeding America

Rather than calling it a day, donors, farmers and volunteers remain dedicated to the fight against hunger with the long-term foundation. This program is a partnership between the Utah Farm Bureau and several statewide partnerships, including the Hunger Solutions Institute and the Cogburn Wire Company.

The Utah Farm Bureau’s mission is to inspire all Utah families to connect, succeed and grow through the “Miracle of Farming.” They ask you to help them work a miracle. They value their charitable partners and rely on them to connect Utah food to families in need.

Farmers Feeding Utah wants to help as many people in need as possible. If you are a Utah grower or know of one, tell them about Farmers Feeding Utah.

Volunteer and be a part of the miracle or donate below.

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Crack Shack and Via 313 Pizzeria will open next to each other in RiNo https://utahbbq.org/crack-shack-and-via-313-pizzeria-will-open-next-to-each-other-in-rino/ Tue, 05 Oct 2021 12:00:48 +0000 https://utahbbq.org/crack-shack-and-via-313-pizzeria-will-open-next-to-each-other-in-rino/

RiNo is going to need a bigger belt.

San Diego-based fried chicken chain The Crack Shack and Via 313 Pizzeria – an Austin-based Detroit-style pizza brand – are heading to the neighborhood.

The two restaurants plan to open in August 2022 next to each other at 2801 Walnut Street.

The Crack Shack debuted locally in September at Troy Guard’s new DTC food court. But it will be Denver’s first location for Via 313.

Both chains are controlled by Savory, a new division of Salt Lake City-based growth fund Mercato Partners, which focuses on growing high-end and casual brands.

“There is a lot to like about the Denver market with the growth happening there in both business and residential,” said Brad Giles, vice president of real estate for Savory Management.

“It’s dynamic, and the demographics show it. There is good disposable income and Denver is emerging as a small market for foodies. It’s a good place for new concepts to prove themselves, develop and grow.

Giles said Savory hopes to open at least three more locations of each of the two concepts in the Denver area.

The salty $ 90 million fund was launched last year before the pandemic. It was started by Andrew Smith, former CEO of Utah-based Four Foods Group, and helps companies in his portfolio in areas ranging from real estate selection to leadership training and accounting.

Savory typically takes a stake in companies that have grown beyond a single location. He aims to take them “from small to regional before we sell our interest to a subsequent buyer,” Giles said.

“There are a lot of restaurant private equity groups out there, but Savory is unique in that we are restaurateurs first, not capitals first,” said Giles.

R&R BBQ, which opened earlier this year in the food hall of the Edgewater Public Market, is also partly owned by Savory.