Farmers Market

#58: PJK's Creamery – A Flavorful, Fresh Take On Ice Cream Rolls Into Town

#58: PJK's Creamery – A Flavorful, Fresh Take On Ice Cream Rolls Into Town

Here are some fun facts about ice cream.

  1. It is delicious
  2. Utah is one of the top 10 ice cream consuming states in the country
  3. No matter the time of year, ice cream is always the right decision

With these strong supporting arguments for ice cream, it was only a matter of time before someone changed the ice cream game in Utah. That time has arrived.

#56 – Project Pineapple: Vacation In A Pineapple

#56 – Project Pineapple: Vacation In A Pineapple

While Utah is known for its premier snow, many people don’t quite realize is that the majority of the state is a desert. Which means it gets hot. Really hot. And while we find ways to enjoy the warm and sunny days, the need for a cold treat is frequent. And as the saying goes, when you stumble upon a lemonade stand, put shaved ice in a pineapple.

#55: Mama Africa – Smell It, Taste It, Love It

#55: Mama Africa – Smell It, Taste It, Love It

The world is full of beautiful locations, delicious food, and histories that shapes entire cultures. While we can all dream of visiting exotic locations, money and time are very real restraints. Which is a bummer. How do we experience new places and different lifestyles if we can’t afford to do so? That’s where food comes in.

#53: Butcher's Bunches – It's All About Family

#53: Butcher's Bunches – It's All About Family

When the recession arrived in 2008 the pain was felt everywhere. Fortune 500 companies, local mom and pop shops, and governments around the world all slowed down and the cost of living made margins thinner and thinner. For Liz Butcher and the Butcher family, their farmer’s market side business felt a massive crunch. As more people joined the markets to sell produce, Liz began brainstorming alternatives. And what she dreamed up was even bigger than the family's produce business.

#46: Beltex Meats – Sustainability Through Local Sourcing

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How we shop for our food has drastically changed over the decades. Originally, each neighborhood offered their local butcher, baker, and growers that offered a variety of seasonal fairs. You knew who you were buying your food from, and dinners were dictated by what could be grown in your region.

As trade increased, transportation improved, and growing methods underwent a radical shift, how we shopped underwent a revolution. No matter the season, all foodstuffs could be found. You no longer knew who was behind the meat and bread counter, and the expertise of our local neighborhood providers became difficult to find.

This lack of personal attention to our food and our shopping is, fortunately, being balanced out by the growing trend of bringing support and attention back to our local providers. With farmers markets blossoming and local stores popping up that cater to individual neighborhoods, the personalization and quality of the food we buy is improving. Nowhere can this be found more abundantly than Beltex Meats, a local butcher shop located at 511 E 900 S.

Founded by Philip Grubisa in 2014, Beltex Meats is a whole animal butcher shop that has one goal in mind: bringing back the neighborhood butcher. Only using animals from local farmers, Philip and his small team make sure that nothing goes to waste. From steak, chops, ground beef, sausages, pot pies, charcuterie boards, and dog treats, Beltex Meats is a butcher shop that brings expertise and sustainability to every product they hand craft.

Join us as we sit down with Philip and learn about the exciting professional and personal adventure he has experienced, and how his childhood led to his love of all things salted meats.

For more information or to browse our episode archive, visit theutahfoodie.com or follow us on FacebookInstagram, or Twitter. See you next week!

#42: Chapul – Eat Crickets For A Better Future

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Patrick Crowley doesn’t have a typical start in the food industry. With a background in water conservation, a majority of Patrick’s professional career was dedicated to hydrology and analyzing water resources. This passion led to the discovery of a TED talk by Marcel Dicke titled “Why Not Eat Insects?” This talk ignited a thought in Patrick’s head that couldn’t be squashed. Was there a more sustainable way to get our protein?

The majority of our water consumption goes to agriculture. Whether it’s growing the crops to feed livestock, or water going to the livestock themselves, over 70% of the water we consume is put into food. As a water conservationist, Patrick of course saw a lot of room for improvement. And with Marcel’s TED Talk fresh on his mind, Patrick set out to experiment with a new food source: crickets.

After years of experimenting and researching, Patrick launched Chapul in 2012. With friends pitching in to develop delicious recipes, Chapul entered the market with some of the first ever energy bars composed solely of crickets. As you can imagine, reactions were mixed. After some initial hesitation, local grocers and consumers saw the profit (and flavor) of these cricket energy bars, and Chapul began to make an impression at the Downtown Farmer’s Market and in markets in Colorado, California, and Utah.

And then, in 2014, an opportunity of a lifetime appeared. Patrick and Chapul were selected to participate in Shark Tank, to pitch to some of the most famous angel investors in the world. With only a few years of experience under his belt, Patrick’s passion and Chapul’s delicious bars were a massive hit, and Dallas Mavericks owner Mark Cuban became an investor.

Join us as we sit down with Patrick and learn about the incredible journey Chapul has undergone, and how their mission to create a sustainable alternative to our agricultural system has a very bright, and flavorful, future.

For more information or to browse our episode archive, visit theutahfoodie.com or follow us on FacebookInstagram, or Twitter. See you next week!

#39: Beehive Cheese – Have Your Cheese and Eat it Too

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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.

For more information or to browse our episode archive, visit theutahfoodie.com or follow us on Facebook, Instagram, or Twitter. See you next week!

#35: Creminelli Fine Meats - From Italy to Salt Lake City, to every Starbucks across North America

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The story of Creminelli Fine Meats begins several hundred years ago, in a small town in Northern Italy. It was then, in the late 1700’s, that a man called Francesco Creminelli would open a humble cheese and salami corner shop business that would come to change his family’s history forever.

Today, four generations later, Francesco’s great grandson Cristiano Creminelli is at the helm of a thriving family business now called Creminelli Fine Meats. In a risky move in 2007, Cristiano moved from Italy to Salt Lake City — and the risk paid off: Today, Creminelli Fine Meats is one of the world’s leading high-end charcuteries, specializing in artisanal salami and cured sausage made just a few minutes west of downtown Salt Lake City. Their meat products can be found dozens of large national retailers like Whole Foods and Harmon’s, as well as over 12,000 Starbucks locations across North America.

On today’s program we’re joined by Cristiano Creminelli in the KRCL studio in downtown Salt Lake City. Chase Murdock and Cristiano Creminelli discuss the Creminelli family history in Italy, Cristiano's decision to come to Utah, and how his company landed a large deal with Starbucks as a provider of the meat in one of their breakfast sandwiches. Creminelli Fine Meats products can be found online at https://www.creminelli.com/

Tune in to hear our conversation with Creminelli Fine Meats owner, Cristiano Creminelli.

 

For more information or to browse our episode archive, visit theutahfoodie.com or follow us on Facebook, Instagram, or Twitter. See you next week!

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#25: Allgood Provisions - Responsible Snacking

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Jake Boyd has always been passionate about organic food and environmental sustainability, but didn't know the best way to make an impact. After working full-time and moving to Park City to explore the famous Utah ski slopes, his childhood roots came full circle and he ventured into the food world. Having been raised by parents that grew up farming, the passion and drive to start a company from scratch that focused on non-GMO, sustainable, organic snack foods.

Hence began All Good Provisions, a local Utah company that has expanded to over 400 stores throughout the country. With products in Whole Foods, Caputos, and Liberty Heights, All Good Provisions has exploded throughout the organic food scene. With a focus on highlighting and working with environmentally conscious farmers, Jake and his small team have taken this idea and grown it into a company that is focused on providing delicious, healthy snacks that all are focused on a cause. With one percent of every sale going towards environmental organizations throughout the world, their products have a further reaching impact than the immediate nutritional benefits.

Jake has recently launched a Kickstarter campaign to fund their new product, The Oven Stoked Series, and are planning on rolling out more products throughout the state, and throughout the country.

Thank you for listening to The Utah Foodie!

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#22: Laziz Foods - Nothing lazy about this hummus

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Our guest today is Moudi Sbeity, co-owner of Laziz Foods.
Laziz is a local maker of Middle Eastern spreads like their popular hummus, muhammara, and toum garlic sauce that can be found in a variety of local grocery stores like Whole Foods and Liberty Heights Fresh.

Moudi grew up in Beirut, Lebanon, a country known for food of incredible spices and flavors -- and of course, their hummus. Hummus in Lebanon is much like salsa in Mexico: it's everywhere, and can be used in a variety of dishes and is served with almost every meal.
So when Moudi moved to Logan, Utah from Lebanon and couldn't find any good hummus, he set off to make his own. He and his partner Derek Kitchen began sharing their homemade hummus with friends, who eventually convinced them to start re-purposing cream cheese containers and buy their own packaging to start selling their new spread.
Today, several years later, Laziz sells their hummus in over 15 grocery stores, and are just a few weeks away from breaking ground on Laziz Kitchen, a new chapter and extension for their business: a deli in the central ninth district in downtown Salt Lake City. They have plans to open next year.
Join us on today's episode as we sit down with Moudi Sbety to hear his entrepreneurial journey in the food business, making hummus.
Laziz Foods
www.laziz-foods.com

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#18: Tony Caputo Retires

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Tony Caputo: we all know the name. He’s the man, of course, behind Tony Caputo’s Market & Deli — a downtown Salt Lake City staple.

Caputo's has been a large part of the Utah food scene since 1997, when Tony opened up across from Pioneer Park. It’s part deli, part market, and today.. a large third part that is their online store, where they ship out hundreds of boxes each day filled with fine cheese, chocolate, meats, oils, jams… in fact, they’re the largest premium chocolate company in the United States.

Tony Caputo is now 66 years old. It was about this time last year that he started thinking about retirement and his intentions to hand the reigns of the business over to his son Matt, and Matt's wife Yelena. But it was just a few weeks ago that Matt published a moving blog post on the Caputo's website where he spoke fondly of his father and how he would miss spending time with him at the downtown location they are still in over 18 years later.

The deli and market are such a large part of the Caputo family and Matt’s post was moving.. and officially kicked off a new chapter for the family business.

On today's show, we sit down with Tony Caputo to reflect on his career and hear stories of his days running Caputo's Market and Deli. If you know Tony, you know him as a caring, passionate, and friendly person and over the years he has had a large influence on the Utah food scene. Listen in as we celebrate his career and wish him well in his retirement as he starts his next chapter now that he's officially retired from Tony Caputo’s Market and Deli.

 

Tony Caputo's Market & Deli

www.caputosdeli.com

801-531-8669

314 W 300 S, Salt Lake City

 

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#15: The Chocolate Conspiracy - A story of healthy eating & a career in chocolate.

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AJ Wentworth attended the world's largest nutrition school in New York City, after spending years as a health coach and working at a retreat center in rural Arizona where he taught his patients about raw food and holistic, healthy living. To put it simply, AJ doesn't have the background you'd expect of a chocolatier.

In NYC, AJ fell in love with the idea of healthy, raw chocolate -- made of real cacao beans and while staying healthy, remaining sweet, and well... like chocolate. So he started making his own version of chocolate in his apartment, and peddled them at school to make a few bucks and get feedback from his fellow classmates.

When he returned home to Salt Lake City, AJ Wentworth opened The Chocolate Conspiracy and today, just six years later, they have a large wholesale presence where they sell in over 10 states, a few countries, and out of their small chocolate shoppe in downtown Salt Lake City at 774 S 300 W.

AJ joins us today to talk about how he reconciles his passion for health, and his passion for sweets... and how he started The Chocolate Conspiracy back in 2009 as a young creative, with no background in business.

Join us on today's show of The Utah Foodie, with AJ Wentworth and our host Chase Murdock.

 

The Chocolate Conspiracy

774 S. 300 W. (Unit A)

Salt Lake City, UT 84101

www.eatchocolateconspiracy.com

 

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#14: Rico Brand & Frida Bistro - Mexican Food & The American Dream

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Jorge Fierro has an incredible story. He left university in Chihuahua, Mexico in his early twenties to start a new life chapter in the United States, despite his parents' desire to have him complete his studies at law school to become an attorney.

When he arrived in America, he spent his nights on the streets and in homeless shelters while he learned English and struggled to find a way to make ends meet. His first job was herding sheep in rural Wyoming, before he finally made his way to Salt Lake City, Utah.

Ten years later, in 1985, Jorge opened Rico Brand -- a small pinto bean distributor bent on bringing authentic Mexican Food to to the United States. Slowly, Rico evolved. First, as a market in downtown Salt Lake City where he made authentic, fresh, ready-to-eat Mexican food that he sold to customers who came by his store or stopped by his booth at the Farmer's Market. A few years in, he finally caught his big break when a Smith's executive contacted him with an inquiry to carry his food in one of their stores. And the rest is history.

Today, Rico Brand is a multi-million dollar success story located in the Granary District with a large manufacturing and distributing arm and sister company, Frida Bistro, that serves up high-end, creative Mexican Cuisine in a sit-down, fine dining environment.

On today's show we hear from Jorge firsthand to his story about his pursuit of the American Dream, starting a food distributing company, and eventually launching a restaurant in downtown Salt Lake City.

Rico Brand www.ricobrand.com

Frida Bistro www.fridabistro.com 801-983-6692 545 W 700 S, Salt Lake City

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#13: Vive Juicery - All About Local, Cold-pressed Juice

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Vive Juicery is cold-press juice shop in Sugarhouse that makes fresh fruit and vegetable juices -- and it's the product of Brittany Thaxton's blood, sweat, and tears over the past two years.

And just this week, Vive is celebrating the grand opening of their second location in downtown Salt Lake City, right by People's Coffee on 219 E Broadway. So today we sit down with Brittany to reflect back on their last two years, starting all the way to their farmer’s market days, to their original Kickstarter campaign that got them the startup capital they needed to make Vive a reality, and all the way up to today, where they have 20 employees, two locations, and press a lot of juice.

Join us today on an episode of The Utah Foodie that takes us through all this and more with Vive Juicery owner Brittany Thaxton and our host Chase Murdock.

Vive Juicery

www.vivejuicery.com

801-824-9190

Sugar House: 1597 S 1100 E

Downtown SLC: 219 E Broadway

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#7: The Queens' Tea - Michael Ferguson & Seth Anderson talk tea, their lawsuit, and how they help LGBT teens

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Today we interview Michael Ferguson and Seth Anderson, the two behind The Queens' Tea -- a tea blending and sourcing company they started in Utah in late 2012 when they realized they wanted to share their passion for tea with a larger audience than just their family and friends. After scouring Asia for great tea farms and suppliers, they launched The Queens' Tea at the Sundance Film Festival, and if you've been to Publik, Zest Restaurant, 3 Cups Coffee, Delcetti Gelato, or La Barba you've probably seen their tea on display, as their brand is now a staple at quality coffee shops and restaurants in Utah.

But as Seth and Michael explain, The Queens' Tea is more than a tea company. Their nonprofit arm DigniTea, for example, helps raise money for homeless youth in Utah by sending a percent of their profits to the cause. An estimated 40% of these homeless teens identify as LGBT, which is an issue that hits close to home for Seth and Michael, who were the very first legally married gay couple in the state.

We also go into The Queens' Tea's recent lawsuit, where they were sued by a Seattle-based tea room for allegedly infringing on their name. After a lot of press and outcry from people all around both Utah and Washington, they were able to settle. We go into the details on the podcast.

 

The Queens' Tea

www.thequeenstea.com

www.facebook.com/TheQueensTea

 

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