Episode 347 – Talking Beer

It’s the start of the 2023 Utah Legislative session and we give you a quick rundown on how to be involved, along with some other top Utah news.

But really we spend most of our time chatting with Troy Mumm, the creator of the Utah Ale Trail. A local website and group focused on sharing the awesome breweries of Utah with anyone willing to listen. A long time public radio guy, turned web designer, just wanted to share his love of Utah breweries with the world, and we are the benefactors.

Thank you to Folk Hogan for our intro music.

The New Utah Podcast · 347 – Talking Beer

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Episode 343 – 2022 Best of Utah – All the Food

Since I forgot to post with all the Christmas prep, this week’s blog is short and to the point (also stolen from Chris!).

It’s time for part two of City Weekly’s Best of Utah 2022 episode this year. Our focus is now on food and drink in this great state and there is no short supply of opinion to go around. Thanks to City Weekly for providing the fuel for this show.

We also recap our annual Ugly Sweater party and Utah snowpack and avalanche danger for the season.

Thank you to Folk Hogan for our intro music.

The New Utah Podcast · 343 – 2022 Best of Utah Food

Episode 341 – Farmers Fight Club

Just like I told you, here’s the link to see the best holiday lights in Utah! We encourage you to visit some of these places before they are gone for the season. Come back for our adventure this week because you may hear more about lights!!!

^{Shayn and Kristen Bowler, Utah Natural Meat FaceBook}

This week we sit down with the owners of Utah Natural Meat, Shayn and Kristen Bowler. A local couple that is raising cattle, sheep, goats, chickens and more and selling them in West Jordan.

^{Bowler Family, Utah Natural Meat Facebook}

We get to talk to them about their business, life in Utah and why what they do is so awesome. Just like most folks we interview, the Bowler’s love the diversity of the community in Utah as well as the landscape.

Utah Natural Meat is one of the only places in Utah where you can get raw milk. This is such a sweet family, and they are providing a great service to the people in Utah. Go visit them, say hi, and buy some good food!

Thank you to Folk Hogan for our intro music.

The New Utah Podcast · 341 – Farmers Fight Club

Episode 338 – Eat Better

Jeremy retells his bee story from last week but with better audio and we find out how deep conspiracy Chris really goes.

^{Elcio and Mirian Zanatta – The Salt Lake Tribune}

We also get to talk to our guest, the owner and creator of Aubergine Kitchen, Elcio Zanatta. A Brazillian turned Utahn, Elcio decided to share his love for a better life with those around him and eventually that meant opening a restaurant.

We talk all about his life, philosophy and how amazing he is as a business owner and boss in Utah. Their eighth location recently opened in St. George! Their menu focuses on eating healthy but keeping it healthy!

Elcio tells us that the three best things about Utah are the kindness and beauty of the community, the good business environment, and all four seasons (even if his favorite, Autumn, is the shortest). As always, thank you to Folk Hogan for our intro and outtro music.

The New Utah Podcast · 338 – Eat Better

Episode 303 – Robert Brownie Jr

Meet Molly Kohrman, founder and head chef at Brownies Brownies Brownies! a local baker and you guessed it, brownie specialist. Molly is from the east coast, Philadelphia to be precise, and came to Utah, following the rest of her family moving here. Molly is a strong supporter of the community and a great inspirational local Utah business woman.

In talking to Molly we were all shocked at how she started her business here in Utah. She tells us all about how she got into baking and a love of brownies of course, but it is the actual adventure in starting a business that is worth hearing about. She spent a lot of time prior to starting, getting help from a wealth of amazing small business resources available for free in the state of Utah. From the Utah Small Business Development Center to the Women’s Business Center of Utah, to the public library, she talks us through all the resources she had available to get started the right way. Needless to say Chris and Jeremy wished they knew of such resources.

Molly is also a strong community advocate. She has helped give back in numerous ways through the years she has been in business. She tells us a lot about the community fund raisers she does during the show. We also get to hear about how she likes to collaborate with other businesses since Utah is such a loving business community.

Of course no show about brownies would be complete without talking about the brownies themselves, and we do a lot of that. From Molly’s favorites, to how she decides what to make to our suggestions, and we all leave very hungry.

The New Utah Podcast · 303 – Robert Brownie Jr

Episode 297 – Salt City Barbecue

Jeremy is still recovering from covid. It seems to have completely put him down, with 5 days in bed, and still trying to recover, we have him join us remotely for this show and Julia is off on another fun trip. Bre tells us about the death of her biological father, and recounts the funeral and amazing new found family she has.

The bulk of the show is devoted to our guest though, Rusty Monson, the owner of Salt City Barbecue. He is also cohost on The Pitmasters Podcast. We get to talk a ton about his business, but before that we hear more about his life. Being our age, we all wax poetic about the awesome 80s and 90s in the Salt Lake area. I’m real happy because we get to nerd out on Magic The Gathering and Dungeons and Dragons with Rusty.

In talking with Rusty we find out how much he really does love his cooking and his state. He wants Utah to become a place people can find truly amazing barbeque even if that isn’t really the case right now. What he won’t say about the other locals, the hosts of the show don’t back off from. While Utah has an amazing food scene, barbeque is one area we don’t have a large selection of, and are certainly not known for. Rusty wants to change all of that.

Rusty started doing competition barbeque, before deciding to open his own catering business and food truck. Now the truck can be found wandering the Salt Lake Valley and delivering amazing nachos to everyone. Long term the dream is to open up a great brick and mortar restaurant and teach everyone who wants to know how to make good barbeque.

The New Utah Podcast · 297 – Salt City Barbecue

Episode 295 – Floppy Fries

Hello all you fabulous listeners!!!

We are recording on Skype this week because Julia is negative for COVID but then positive twice but then negative again. She’s feeling better but home recovering and avoiding giving it to us since we’ll never be sure if she has/had COVID!

The Utah State Legislature began on the 18^th. We talk about how important it is to know what is happening up on the hill and to contact your legislator if you something is important to you. Please go to www.le.utah.gov for bill tracking, to find out who your representatives are and to listen to committee discussions.

We know you’ve been waiting for it, so here it is, the first part of our City Weekly Best Of review! In this weeks episode, we go over the Food & Drink and the Restaurants categories. We are shocked that The Pie didn’t win for Best Pizza or even Best Pizza in Ogden but excited that Fresh Donuts & Deli is on the board for Best Donuts. Our wonderful friends at Ruby Snap beat Crumbl for Best Cookies and of course, Pretty Bird, FTW under Best Chicken Sandwich. Chef Adalberto pulls out a couple secondary positions under Best Bakery and Best Dessert for Fillings and Emulsions but we know he should be #1! Guras Spice House is overlooked for Best Indian Restaurant again but now that Jeremy has been to La Caille, we know it’s a real place to go and eat. Surprisingly, between the podcast crew, we’ve been to all the winners in Best French Restaurant. Chris is thrilled with Sunday’s Best, Best Restaurant Brunch win but we’re not going to Takashi until their dining room opens, no matter how many categories they win.

Don’t worry, we didn’t miss pulling a Tarot Card this week and it tells us to listen to our little voices . . .

The New Utah Podcast · 295 – Floppy Fries

Episode 287 – Dugway

Hey everyone, it’s Jeremy here and this is the last podcast week of November, so ya’ll know what that means…Historically Significant Utah! The gang is short Julia this week because she headed out early to start her Thanksgiving shenanigans. Chris and Bre went to the Alton Brown show (I’m actually quite jealous) and afterwards they ate at the new Pretty Bird location. Go back a few years and you can listen to our interview with Chef Viet at the grand opening of Pretty Bird. Jeremy and Julia went to the Herriman Holiday Market, and we encourage everyone to shop local this holiday season.

This month we went down a deep rabbit hole and discussed the infamous Dugway Proving Grounds located 85 miles southwest of Salt Lake City. Dugway Proving Ground is where the Army develops and tests biological and chemical weapons, tactics, and defenses, what are often called NBC (Nuclear, Biological, Chemical) hazards. DPG was established in 1942, shortly after the US was suddenly drawn into World War II. The Great Salt Lake Desert was an excellent location for this weapons development, being remote, thinly populated, and easy to secure.

In March 1968, 6249 sheep died in Skull Valley, an area only 30 miles from the Dugway testing site. The sheep were found to have been poisoned by a never agent ‘VX’ that had been developed at the proving grounds. The official claim was for 4,372 “disabled” sheep, of which about 2,150 were killed outright by the VX exposure. Another 1,877 sheep were “temporarily” injured or showed no signs of injury and but not marketable due to their potential exposure and put down by veterinarians.

From 1985 to 1991, Dugway Proving Ground was home to the Ranger Schools short-lived Desert Training Phase. It was first known as the Desert Ranger Division (DRD) until redesignated the Ranger Training Brigades 7th Ranger Training Battalion in 1987, and taught students basic desert survival skills and small unit tactics. The program was later moved back to its original site at Fort Bliss, Texas in 1991, where it was deactivated in 1995

We discuss some of the military tests involved human exposure to biological and chemical agents with intriguing titles like:

“The Consequences of Ingestion by Man of Real and Simulated Fallout”
Cluster bombs
Soil spores
“Operation Night Train”
Weteye Chemical Bomb
Birds to Tularemia
“Big Jack”
“Elk Hunt”
“Autumn Gold”
“Data report for DORK”
Incapacitating Darts
Entomological Munitions

“Entomological Munitions” was an experiment conducted at Dugway called “Operation Bellwether” which appears to study weaponized mosquitos. They took mosquitoes with an inert disease, and inert bacteria, and an inert virus and released them on civilian populations in the United States.

Following the public attention drawn to Area 51 in the early 1990’s, UFO hunters claim that numerous UFOs have been stored and reported in the area around Dugway. Dugway is being hailed as the new Area 51 (or) Area 52 to the diehard UFO Hunters.

The New Utah Podcast · 287 – Dugway

Episode 278 – Cooking with Carmie

It’s Bre again! We started this episode talking about cold barbeques, harvesting and FanX. Jeremy decided to throw a last HURRAH barbeque before Fall and the wedding. While he may be beat the wedding date deadline, Fall beat him. The day started off okay, but it was sweater and fire pit weather by the end. Because of this cold weather, it’s time to harvest or you’d better be covering your crop. The temperatures are already dipping below freezing! Lastly, FanX was underwhelming. I’m not sad we went but unlike most years, we didn’t stay for full days and took breaks where we came all the way back home. We ended up not even going on Saturday because running errands sounded like more fun. I think FanX needs to start rethinking their panels and their presenters. It was fun to see the artists and authors and we came home with a haul!

Zachary Quinto, photo from FanX Salt Lake, Facebook

Carmella Anderson from Carmella’s Cuisine is our guest interview, and we were so extra-excited because she showed up with yummy cheese, crackers, and fruit for us all to dine on. You all know how much I love to eat on the show, but Chris wouldn’t let me, so we enjoyed an after-interview with Carmie, and her husband while chowing down on the good eats.

Carmie was born in Toledo, Ohio. She comes by cooking naturally as her parents managed food services in country clubs. After that her family lived above a tavern in Chicago that they owned and operated. As part of an exchange program, Carmie studied in France and has gone back since to study cooking. She has taken cooking classes all over Europe but has never officially gone to school for cooking. While it sounds like Carmie might have had a professional catering business most of her life she wasn’t able to start her own business until quite a bit later.

Carmie and her husband moved to Utah to help take care of her husband’s grandfather but it’s not professional catering time yet. She and her husband hand a handicapped child that kept them busy and it wasn’t until that child moved into a group home that Carmie took official steps to start her own business. Until then, she had been catering for friends and family at cost and already knew she loved it.

Chef Carmie has a passion for cooking and a dream and ran with it. Some of her first official business was a Delta Airlines contract that she took over from someone else. Doing that forced her to get her license and find a commercial kitchen. When the owner of her commissary decided to sell the building, Carmie started looking for a new kitchen and finally found a home in Riverton. It was leased to her as a working kitchen, but the prior tenant had been forced out and left behind not only a mess, but a kitchen that didn’t meet the city regulations. So, while still working in her first commissary, they started preparing the new kitchen for business. Her landlord forgave rent for few months while they renovated since the upgrades made the building more valuable!

So, why catering instead of truck or restaurant? Carmie tells us she loves to be a creative cook and the idea of doing the same menu over and over was not appealing. She loves to create beautiful means that are also tasty.

In addition to the catering, you can order meals to eat at home from her website. Orders are placed by Sunday evening and picked up on Tuesday. She can customize meals for gluten free, dairy free, and just about everything under the sun. She doesn’t see her work as just a job.

Carmie tells us about how she survived COVID shut down, what kinds of meals she prepares and the strange requests some folks make. She tells us about her favorite foods to make and eat and how loving her work helps her through the tough times.

Chef Carmie tells us that having grown up in Chicago and having travelled a lot, she loves Utah because you can find anything. There is a variety of entertainment and landscape. She finds Utah to be well-rounded and wouldn’t dream of calling anywhere else home. You can find her on

Most interesting/unique thing: Having grown up in Chicago and travelled quite a bit. You can find anything in Utah, entertainment, landscape, well-rounded place. Once you’ve been here and seen Utah, it has everything.

You can find Carmella on Instagram @carmellascuisine, on Facebook under Carmella’s Cuisine and online at www.carmellascuisuse.com. Go enjoy this episode and some of her great cooking!

The New Utah Podcast · 278 – Cooking with Carmie

Episode 245 – Culinary Evangelism

Episode 245 is all about food. No seriously, we didn’t really spend any time on other things. We started with Food Tucks of Salt Lake City, but quickly moved on to former Chow Truck worker and owner, Chef J Looney. He is a self proclaim culinary evangelist and has the business and website to prove it.

Chef J Looney (https://theculinaryevangelist.com/)

We talk about his love of food and how it all started with his father doing institutional food work as the food services director for LDS Hospital when he was younger. No joke, Chef Looney fell in love with hospital cafeteria food and is now a self taught private chef.

From his church sponsored vacation to Argentina as a young lad, Chef Looney really wanted people to understand the cultural aspects of food. We really dive into ethnic cuisine and the fusions that those things create. We talk about the diverse food culture in the state of Utah as well.

We talk about Ethiopian food in big detail. Chef tells us that Utah has a number of great Ethiopian places to eat and things people should try that spicy food. But we also have a large Vietnamese population and the diversity doesn’t stop there. In fact, Salt Lake may have a more diverse food scene than most major cities in the United States.

It is interesting that America is one of the few countries in the world that don’t eat clean naturally. That is part of what has inspired the chef to go private and do meal planning and private meal prep for a select number of VIP clients through his new business. Eating local and eating clean is the responsible thing to do.

If you don’t leave the episode hungry and wanting to try something new, then I’m not sure you were listening to the correct show.

The New Utah Podcast · 245 – Culinary Evangelism

The New Utah Podcast

The Utah you really want to know about.

EatLocal

Episode 347 – Talking Beer

Episode 343 – 2022 Best of Utah – All the Food

Episode 341 – Farmers Fight Club

Episode 338 – Eat Better

Episode 303 – Robert Brownie Jr

Episode 297 – Salt City Barbecue

Episode 295 – Floppy Fries

Episode 287 – Dugway

Episode 278 – Cooking with Carmie

Episode 245 – Culinary Evangelism