When you interview over 50 different food, coffee, and beverage entrepreneurs over a year, you begin to notice certain trends. They’re all passionate about their craft, feel a calling to create, and want to contribute to a growing community. The aspiration to put Utah on the foodie map can be found in ways big and small. For Briar Handly, the co-owner of Handle and HSL, developing a hyper-local, hyper-seasonal restaurant was one way to help Utah take one giant step forward.
Third wave coffee has arrived in Salt Lake City, and it shows no signs of slowing down. With a focus on local roasting, high-quality beans, and deep and layered flavor, coffee has become more than a reheated pot of Folgers.
One of the most prominent leaders for the third wave coffee revolution is Publik Coffee. The word “Publik” is derived from the Dutch word “Community,” and the feeling of community can be found in every chair, barista, and warm piece of toast. Publik’s dedication to creating a community for coffee lovers of all backgrounds has led to an accelerated expansion into The Avenues and Ninth & Ninth.
On this week’s episode of The Utah Foodie we sit down with Alicia Pacheco, Head Chef of Publik Kitchen, Dylan Sands, Director of Coffee, and Ryan Gee, the Head Roaster of Publik Coffee Roasters. These three have helped execute the mission and vision of Missy Greis, who opened Publik’s doors in 2014. Their commitment to the community extends further than just providing a space for people to gather and collaborate. With a dedication to green energy, local partnerships, and creating a lasting relationship with established neighborhoods.
Join us as we sit down with Alicia, Dylan and Gee, and get an inside look into the history of Publik Coffee Roasters!
This episode was sponsored by…
90.9FM KRCL — Community Connection and Music Discovery
Vive Juicery — A Utah-based cold-pressed juicery
The Chocolate Conspiracy — A project in pure, raw, honey-sweetened chocolate.
Blue Copper Coffee — Specialty coffee hand-roasted in Salt Lake City, with a coffee room at 179 W 900 S.
The Yelp Elite Squad — Utah’s five-star fan club of all things local.
This episode was hosted by Chase Murdock and produced by Ryan Samanka. For more information or to browse our episode archive, visit theutahfoodie.com or follow us on Facebook,Instagram, or Twitter. See you next week!
When life gives you an opportunity, you have two choices. Either ignore it, or go all in. For Pat Ford, life's opportunity came in the form of a mid-life crisis. After a successful career as a real estate developer, the energy and excitement that came from his job began to disappear. The constant pressure of deadlines, demanding bosses and commuting kept adding up, and Pat was in need of a change.
After words of encouragement from his brother-in-law, Tim Welsh, Pat took the plunge and left his job. With only family and self-funding to support their mission, Pat and Tim dove into the world of artisanal cheese making. After years of hard-work, creativity, and a little risk taking, what arose was Beehive Cheese Co. Crafted in Northern Utah, Beehive Cheese Co sources all local ingredients to create their creamy and unique cheeses. With an emphasis on high-quality and natural ingredients, every step of the cheese making process is thoughtfully planned to bring the local flavor to the forefront.
While Pat and Tim made zero income for the first two years of Beehive Cheese Co's existence, the awards and raving customer reviews were proof enough that they had found what they were meant to do. What followed were numerous awards, state-wide distribution, and a growing company that continues to create innovative and delicious artisan cheese.
Join us as we sit down with Pat Ford, and get an in-depth look into what has become Beehive Cheese Co. Full of inspiration and life-lessons, all of us can find a piece of ourselves in this story.