Podcasts about Harmons

Whether you think it's winter or spring (controversial), March will keep you busy in Salt Lake City! Host Ali Vallarta, newsletter editor Terina Ria, and producer Ivana Martinez bring you a guide to making the most of it, from discounted spa treatments to mini dog racing and spotting bison. And if you're excited about Antelope Island, you'll love our journey to every park in Salt Lake County. If you're new here, welcome! We've put together a starter pack for you, with episodes and articles to welcome you to the City Cast Salt Lake community.  For even more tips on how to make the most of March in Salt Lake, check out Hey Salt Lake's take on what to do this month.  City Cast Salt Lake is made possible by our awesome sponsors:The Shop, Salt Lake Brewing, Harmons, and Treefort Music Fest . We're also powered by members, who enjoy an ad-free version of the show. Find out more about how to become a member of City Cast Salt Lake. Interested in advertising with City Cast? Check out our options. Reach us at saltlake@citycast.fm. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to “STEP into God's Mission,” a weekly devotional designed to help families explore God's heart for the world! In this episode, we will explore Acts 1:8 to help us learn where God wants his kingdom to be spread! Listeners are encouraged to discuss a destination they would like to visit one day. Families are invited to pray for Won by One to Jamaica, a ministry in Harmons, Jamaica that empowers people through medical initiatives, economic and leadership development, education, and discipleship. Episode Scripture:“But you will receive power when the Holy Spirit comes on you; and you will be my witnesses in Jerusalem, and in all Judea and Samaria, and to the ends of the earth.” -Acts 1:8 (NIV)

To conclude our 'Data & trends that will define 2024 season' we do a deep dive on rookie WR production through the years. Scott Pianowski joins Matt Harmon to look at historical data of rookies over the past ten seasons to see how rookie WRs are becoming more and more fantasy viable from the get-go. The two in the second half of the show attempt to identify which rookie WR you can trust in this class to bring you instant fantasy success this season.(2:15) - Data & trends series: Tracking the explosion of WR rookie production(7:25) - The 2014 WR rookie class changed everything(10:50) - Designed touches are getting rookie WRs involved early.... but is that a good or bad sign long term?(22:00) - WR rookie production over past decade based on draft capital spent(25:48) - Puka Nacua, Tyreek Hill, Amon Ra St. Brown have these three traits in common as late round WR gems(37:00) - Marvin Harrison Jr.: Green light to draft but is his ADP too rich?(42:55) - Malik Nabers: Yellow light to draft because Daniel Jones is his QB(48:30) - Xavier Worthy: Yellow light with crowded WR room in KC(53:50) - Rome Odunze: Yellow light with so many new parts in Chicago(59:30) - Ladd McConkey: Yellow light with Chargers likely being heavy run team(1:01:15) - Keon Coleman: Yellow light with patience being required(1:03:15) - Brian Thomas Jr.:Yellow light with upside to be a green light(1:04:50) - Xavier Legette: Red light but Canales can make him a yellow light(1:06:10) - Ricky Pearsall: Red light this year, green light next year(1:07:00) - Making sense of Patriots Rookie WRs(1:10:00) - Harmons shares his favorite deep sleeper rookie WRSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Of course we have to do winners and losers for the first week of NFL free agency. No better co-host than Dalton Del Don to join Matt Harmon on this traditional endeavor. Del Don and Harmon identify which teams, players and fantasy ecosystems improved the most this week and which took a step back.Note: This was recorded prior to Keenan Allen and Marquise Brown news, follow @MattHarmon_BYB for full reaction to the latest free agency news. 1:05 - Titans steal away Calvin Ridley from Jacksonville8:55 - Carolina finally has a real WR in Diontae Johnson16:05 - Does Ridder-Rondale Moore trade mean Arizona is targeting Marvin Harrison Jr?17:55 - Is Sam Howell really going to compete with Geno Smith in Seattle?20:30 - Joe Flacco is a perfect backup signing in Indy22:15 - Harmon reacts in real time to Bills signing Curtis Samuel24:45 - Free Agency Winners and Losers25:20 - Winner: Atlanta Falcons28:20 - Loser: Minnesota Vikings31:37 - Winner: Kyren Williams33:45 - Loser: Las Vegas Raiders37:15 - Loser: Justin Fields39:25 - Winner: Joe Mixon and Fantasy hipsters who like Bengals other RBs42:30 - Winners: Josh Jacobs + Derrick Henry49:28 - Loser: Trevor Lawrence52:20 - Loser: Tyjae Spears + Tony Pollard53:15 - Harmons sneaky winner54:20 - Del Don's sneaky loser57:40 - Matt's biggest loser: New York GiantsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Your ears will adjust. Thank you Pete for all your hard work and for joining us for a great conversation about family, injuries, developing, and getting satisfaction out of life! Pete making the first ascent of Mask of God V13 in Joe's Valleyhttps://vimeo.com/194264092Pete nabbing the FA of Show Your Scars V14 in Ogden, Utahhttps://vimeo.com/205825693

Go learn more about Alex and Baozza at www.baozza.comSustainable Packaging Podcast w/ Cory ConnorsPackaging Unbox'd with Evelio MattosBeyond the Shelf with Laura FotiSpecright and Packaging InfoMeyers Sustainable Packaging Guide eBookBuy Packaging Peeks Kids bookSponsor information!If you listened to the podcast and wanted to connect with Specright to rid the world of waste. Let's go! www.specright.com/pkg. Prepare your company for the world of EPR laws and be the sustainability hero! Make sure you check them out and join them on their mission to have a world where people are free to make amazing things!Want to buy labels or folding cartons from Meyers? Let's connect up!Show notes made by Deciphr.ai…apologies for any errors!About The Guest(s): Alex Cree is the co-founder of Baozza, a company that specializes in creating unique and delicious bao buns filled with pizza toppings. With a background in finance and a passion for food, Alex and his partner started Baozza in China and have since expanded to the United States. They have successfully raised funding, secured partnerships with major retailers, and are continuously growing their brand.Summary: Alex Cree, co-founder of Baozza, shares the story behind their unique product and the journey of bringing it to market. Baozza is a fusion of Chinese bao buns and pizza, creating a delicious and innovative snack. Alex discusses how the idea for Baozza came about, their initial plans for the Chinese market, and the challenges they faced in sourcing packaging and manufacturing. He also shares their experience of securing funding from Mark Cuban and the impact of the COVID-19 pandemic on their business. Despite the setbacks, Baozza has found success in the US market and continues to expand its retail presence.Key Takeaways:* Baozza is a fusion of Chinese bao buns and pizza, creating a unique and delicious snack.* The idea for Baozza came about when Alex scraped pizza toppings into a Chinese steamed bun and loved the combination of flavors and textures.* Baozza started as a small pop-up concept in China and eventually expanded to a fully branded flagship store.* The packaging for Baozza was a challenge, as they had to find a way to package the buns in a microwave-safe and steamable format.* Baozza secured funding from Mark Cuban and used the investment to further develop their product and expand their retail presence.* The COVID-19 pandemic had a significant impact on Baozza's business, but they were able to pivot to online sales and focus on their CPG line.Quotes:* "Pizza, baozhi. You could call it a baozza, right?" - Alex Cree* "We wanted to be a little bit like an Auntie Anne's or a Cinnabon." - Alex Cree* "Most bao in China is kind of extreme commodity, right? It's extremely inexpensive." - Alex Cree* "We realized if this concept was going to take off, we were going to need a cold chain." - Alex Cree* "We were never going to import food from China. That was a non-starter." - Alex Cree* "The packaging is really the direction of this packaging has been really instrumental to then how we've sourced it and how we've gone about it." - Alex CreeTimestamp Summary 0:00:02 Introduction and how they met on Twitter 0:02:01 Alex Cree's background and the inspiration for Baoza 0:07:11 The concept of Baoza and the fusion of pizza and bao 0:08:30 The challenges of introducing pizza by the slice in China 0:10:48 The early stages of Baoza, including pop-ups and ghost kitchens 0:12:10 Mark Cuban's involvement in Baoza and how they connected [0:13:26] Mark Cuban's associate visits the Ghost Kitchen in Beijing. [0:14:27] The need for a cold chain and factory-made buns. [0:15:45] Mark Cuban's associate learns about the CPG line. [0:16:18] Mark Cuban invests in Bowser. [0:17:20] Opening of the flagship store in Shanghai and franchising. [0:18:15] COVID-19 impacts the retail business. [0:19:38] Focus shifts to online sales and CPG line. [0:20:56] Expansion to the US market. [0:21:26] Challenges in the Chinese market. [0:23:12] Packaging considerations and finding suppliers in the US. [0:26:25] Introduction to the packaging of Bowser's microwaveable bags [0:27:06] Inability to duplicate the packaging process in the US [0:28:16] Plan to import packaging from China disrupted by COVID-19 [0:28:45] Higher cost of packaging in California due to COVID-19 [0:30:02] Transition from hand-sealed bags to flow wrap packaging [0:30:39] Difficulty in sourcing packaging technology during the pandemic [0:31:44] Use of non-hermetically sealed packaging during the pandemic [0:34:03] Challenges of aligning packaging with copacker equipment [0:35:36] Where to buy Bowser products [0:36:27] Contact information for Alex at BowserKeywords:People of Packaging podcast, Alex Cree, Baozza, peanut butter in a pretzel, Twitter, LinkedIn, TikTok, co-founder, Beijing, China, finance, Mexican restaurants, QMex Bar and Grill, pizza, baozhi, fast casual, quick serve retail, retail experience, pizza fusion, pizza by the slice, ghost kitchen, Hu Tongs, franchisee, Mark Cuban, CPG line, frozen two packs, frozen four packs, Sprouts, Harmons, packaging, carton, hermetic sealing, copacking, SBS board, flow wrap, microperf, Taiwan, COVID-19, North American source, packing lines, store locator, Kroger, Target, Whole Foods, independent chains, unboxing video, steaming, review Get full access to Packaging Is Awesome with Adam Peek at www.packagingisawesome.com/subscribe

Ashley and Archie Harmon are the owners of the  Chillax Tap and Co in St. Peter's. The couple has built both a family and a business here in St. Louis. Both partners took the leap of faith from their past careers to curate a community through the experience of craft beer. They have developed a family oriented space to enjoy a relaxing day tasting a wide selection of available craft beers. Today's episode brings words of wisdom from a pair of dedicated, passionate, and authentic entrepreneurs. Chillax owners not only focus on bringing an elevated beer experience to customers, but they invest in community as well. If you're looking for a new place to chillax, visit the St. Peter's location, and we guarantee the Harmons will take care of you. Support the show

Take a wild guess what the number 1 New Year's resolution is each year? Yep - health and wellness. Makes sense why suddenly gyms are full and diet plan ads fill the commercial slots. If you're like me though, you struggle in knowing how to best accomplish your health and wellness goals. Do we eat more eggs or more meat? Eat less carbs or sugar? Take multi-vitamins? Well, today on Holly's Highlights podcast (Episode 4, Season 1) we are going to kick off this New Year interviewing Melanie Taylor, dietician with Harmons grocery stores. She'll help us:- navigate all this guess work so we can best reach our health and wellness goals- better understand nutrition and what that looks like while shopping at the grocery store or cooking a meal at home - even eating out- determine healthy fats- with suggestions of what snacks to keep on hand- stay hydrated- label read- with pre and post workout suggestions- meal plan- with our portion sizes- with even more!So, start taking the guesswork out of your health and wellness goals and hear what Melanie has to teach us. Here's to your New Year's goals - setting them, overcoming their challenges, and reaching the success of goal accomplishment.Connect with Melanie and her team at dietician@harmonsgrocery.com or at www.harmonsgrocery.com.This episode brought to you by: PostNetPostNet in Draper Crossing138 E 12300 S , Unit CDraper, Utah 84020801.495.9270website: locations.postnet.com/ut/draperemail: ut113@postnet.comMention Holly sent you and receive 10% off your first print order, now through February 28, 2023. Related episodes: Season 2 Episode 1 - 7 steps to Goal setting in the New YearSeason 2 Episode 8 - Losing those Covid PoundsSeason 3 Episode 7 - 4 areas for balancing our health and wellnessSeason 3 Episode 14 - Meal Prepping Made EasySupport the showVisit www.hollycurby.com for more information

Jamie McConnell is the head coach at the Claude Harmon academy in Dubai. He shares with us his wonderful story of how he got to Dubai, funny stories hanging out with Butch and lots of great tips for you the listener to improve your course management, stats and practice

On today's Local News Hour, host Leslie Thatcher's guests are: (12:25) Snyderville Basin Planning Commission Chairman John Kucera recapping last night's discussionof the Harmons application, (23:02) Author Paul Andersen and documentary filmmaker Conor Hagen discuss their book and film that explains the vital role of community activism in charting communities' futures, and (37:23) DWR Law Enforcement Captain Chad Bettridge discusses a new drone program and offers a poaching update as the general hunt begins Oct. 22.

Though a Texas native, Diana Brier is no stranger to living and working all over the country. Through her education and incredible work experiences, Brier has become a well-respected cheese professional and one of only 45 people in the U.S. to hold a Certified Cheese Sensory Evaluator certificate from the American Cheese Society(ACS).Prior to working in the cheese industry, Brier found herself constantly questioning what type of career to pursue. She chose an eclectic education, studying everything from Musical Theater to Business Management, yet nothing ever felt quite right.Post-college, Brier worked as a Financial Analyst in Salt Lake City, Utah when she flatlined after open heart surgery. The health scare gave her a new perspective on life, andfrom that moment on, she was only going to do what fueled her soul. On a missionto figure out what exactly that was, she applied for a job with Whole Foods, where the opportunity to work in cheese was presented. She accepted the position in May 2014, becoming Whole Foods' Perishable Buyer and Cheesemonger. Without a background or education in cheese, Whole Foods put Brier in a Cheese 101 course, and it was there that she discovered that cheese made her more than just happy. Cheese had found her –it was the perfect balance of right-brain creativity and left-brain methodology that Diana had been searching for her whole adult life. After leaving Whole Foods in August of 2015, Brier worked with Harmons in Draper, Utah as their Lead Cheesemonger, working with over 150 cheeses. She moved on to Park City, Utah in November of 2015 as the Assistant Cheesemaker with Deer Valley Resort for two ski seasons and specialized in making soft-ripened cheeses. In May of 2017, Brier became the Production Supervisor for Rogue Creamery in Central Point, Oregon, one of the most well-respected creameries in the U.S. There, she supervised and coached a team of more than a dozen cheesemakers as they crafted and aged the beautiful cheeses for which Rogue Creamery is famous. In March of 2019, Brier decided that she wanted to call Las Vegas her forever home and joined MGP Food as a Cheese Consultant and Educator, leading multiple programs and consulting with chefs all over The Valley.In Julyof 2020, Brier became the Owner and Director of Cheese ofValley Cheese & Wine, Las Vegas' longest running cheese and wine store. As Director, Brier works to elevate each customer's experience through her expertise and introduce new and unique programs that allow people to taste and learn about cheeses from around the world in a fun, approachable way.While navigating taking over the shop amid a pandemic, Brier also earned her ACS Certified Cheese Professional title, making her knowledge and palate even rarer. She is also on a journey to becoming wine certified, having just completed the WSET Level 1. Brier loves her adopted home of Las Vegas. When she is not working, she enjoys working out, exploring the outdoors, lounging by the pool, and spending time with her amazing group of friends. She shares her homeand lifewithher partner,twin Lynx Point Siamese cats, Nuage and L'ange -named after triple creme bries-and dog Koa.https://www.valleycheeseandwine.com/Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuitewww.swirlsuite.com Sarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire

Though a Texas native, Diana Brier is no stranger to living and working all over the country. Through her education and incredible work experiences, Brier has become a well-respected cheese professional and one of only 45 people in the U.S. to hold a Certified Cheese Sensory Evaluator certificate from the American Cheese Society(ACS).Prior to working in the cheese industry, Brier found herself constantly questioning what type of career to pursue. She chose an eclectic education, studying everything from Musical Theater to Business Management, yet nothing ever felt quite right.Post-college, Brier worked as a Financial Analyst in Salt Lake City, Utah when she flatlined after open heart surgery. The health scare gave her a new perspective on life, andfrom that moment on, she was only going to do what fueled her soul. On a missionto figure out what exactly that was, she applied for a job with Whole Foods, where the opportunity to work in cheese was presented. She accepted the position in May 2014, becoming Whole Foods Perishable Buyer and Cheesemonger. Without a background or education in cheese, Whole Foods put Brier in a Cheese 101 course, and it was there that she discovered that cheese made her more than just happy. Cheese had found her it was the perfect balance of right-brain creativity and left-brain methodology that Diana had been searching for her whole adult life. After leaving Whole Foods in August of 2015, Brier worked with Harmons in Draper, Utah as their Lead Cheesemonger, working with over 150 cheeses. She moved on to Park City, Utah in November of 2015 as the Assistant Cheesemaker with Deer Valley Resort for two ski seasons and specialized in making soft-ripened cheeses. In May of 2017, Brier became the Production Supervisor for Rogue Creamery in Central Point, Oregon, one of the most well-respected creameries in the U.S. There, she supervised and coached a team of more than a dozen cheesemakers as they crafted and aged the beautiful cheeses for which Rogue Creamery is famous. In March of 2019, Brier decided that she wanted to call Las Vegas her forever home and joined MGP Food as a Cheese Consultant and Educator, leading multiple programs and consulting with chefs all over The Valley.In Julyof 2020, Brier became the Owner and Director of Cheese ofValley Cheese & Wine, Las Vegas longest running cheese and wine store. As Director, Brier works to elevate each customers experience through her expertise and introduce new and unique programs that allow people to taste and learn about cheeses from around the world in a fun, approachable way.While navigating taking over the shop amid a pandemic, Brier also earned her ACS Certified Cheese Professional title, making her knowledge and palate even rarer. She is also on a journey to becoming wine certified, having just completed the WSET Level 1. Brier loves her adopted home of Las Vegas. When she is not working, she enjoys working out, exploring the outdoors, lounging by the pool, and spending time with her amazing group of friends. She shares her homeand lifewithher partner,twin Lynx Point Siamese cats, Nuage and Lange -named after triple creme bries-and dog Koa.https://www.valleycheeseandwine.com/Follow The Swirl Suite:SwirlSuite@gmail.com@SwirlSuitewww.swirlsuite.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_Noire

Angel Studios co-founders Neal and Jeffrey Harmon had a vision to transform faith and family-friendly entertainment. But after the brothers launched VidAngel, a service that allows families to skip over violence, bad language, and other unpalatable elements, they found themselves in the crosshairs of Disney. Amid a legal battle with the entertainment giant — a contemporary David and Goliath story — the Harmons came up with an incredible plan that birthed "The Chosen," a series about Jesus and his followers. Listen to the Harmons tell their against-all-odds story.FOLLOW BILLY:- Follow Billy on Twitter- Follow Billy on Instagram- Follow Billy on Facebook

Substance Use disorder by adults is one of the leading reasons why children are removed from their homes and put into state custody. In Utah, substance use is a contributing factor in more than 60% of the cases where children are removed from their homes - much higher than the national average. The good news is that research indicates recovery from substance use disorder is achievable and common. So, it's important to understand the journey that the parents of children in foster care are going through. On this episode, you will meet a man who shares his recovery experience with an innovative program at a Midvale bakery that supports people like him. About Flourish Bakery Flourish Bakery was established in 2017 with a mission to build better people through the opportunity to begin again. Flourish's internship is offered to those recovering from addiction with a history of incarceration. It's 12 months long and is designed to foster hope, healing, and accountability while simultaneously teaching the art and skills of professional baking. Interns are paid $14/hour and complete approximately 32 to 40 hours per week working and learning in the Bakery. Interns also participate in externships at companies like Harmons, where one of our former interns is now an artisan baker. Interns also participate in programs to promote wellness and long-term recovery, including morning group reflection, weekly writing groups, a daily communal meal, financial counseling services, mental health counseling, and a membership to a gym founded on recovery principles. Flourish is the only “Second Chance” long-term recovery, workforce development reentry program in Utah. How to Connect with Flourish Visit our website, flourishslc.org The bakery is located at 752 W. Center St in Midvale and is open Wednesday-Saturday, 8am-4pm. You can also shop online at Flourishslc.org and pick up your orders. We love having volunteers join us in the kitchen. Please visit Flourishslc.org/apply to complete a volunteer application Want to learn more about becoming a Foster Parent? 

With the Thanksgiving holiday coming up, most people take time to reflect on all the good things they have. Giving back comes naturally at this time of year, and one of the best ways to help others is to donate time, goods, or money to our local Utah Food Bank. Today's episode of the Taste of Harmons Podcast, Bob Harmon and Ginette Bott, president and CEO of the Utah Food Bank, join our host Brandon Young to discuss the importance of supporting the food bank not just at this time of year, but all year round. Tune in to the podcast to learn about the special relationship we have with the Utah Food Bank, and more about how you can help.  And remember you can donate to our Give a Gobble fundraiser when you shop at any Harmons and through eShop. Help us provide Thanksgiving meals to Utahns in need.  For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

Pistachios are one of the world's healthiest and tastiest nuts. The trees they grow on are native to the desert, so they only grow a few places in the world, most commonly in the Middle East, California, and Hurricane, Utah. Wait, what? Hurricane, Utah? Bryce Thornberg, an engineer by trade, discovered the climate and growing conditions in Hurricane, located in Southern Utah, were a lot like Iran and Turkey. So, twenty or so years ago he planted some trees, and the rest is Red Rock Pistachios history. Bryce and his daughter, Halley Bonfanti, join our host Brandon Young for the latest episode of the Taste of Harmons Podcast. You will want to hear about the fascinating journey Bryce and family have taken as they supply Utah with the tasty—and very addictive—treats. Bryce Thornberg Along with running the family-owned pistachio orchard, Bryce Thornberg is the co-founder, president and CEO of dB Systems. Bryce has his bachelor of science and master's degree in engineering. In 1991, he founded dB Systems Inc. with his father, Dean Thornberg. With decades of experience in RF design engineering, project management, production testing, and engineering management, Bryce has been integral to the growth and success of both companies. Halley Bonfanti Halley Thornberg-Bonfanti is the manager of Red Rock Orchards and is also the vice president and CFO of another family-owned business, dB Systems. Halley loves to put her education and experience to good use by driving innovation, growth, and success. She thrives when creating new processes to increase efficiency and productivity. Striving to take the company to the next level while ensuring they have a great team and benefits has been a difficult but fulfilling challenge. For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

There are few things as good as a mouthwatering caramel, especially when they are made with love by a dedicated candy maker, and that describes Rowena Montoya perfectly.  Rowena is the Utah-based owner of JulieAnn Caramels, which can be found in all of our stores, and is one of our favorites (admittedly, we have quite a few). On the latest edition of Taste of Harmons, Rowena joins Brandon Young and Chef Lesli to discuss her story, trials, and ultimately her successes.  You'll want to tune in to hear her inspiring story, and you'll be glad you did when you hear about the special promotion we are offering on JulieAnn Caramels.  When you visit her site you really CAN join the caramel club.  Rowena Montoya's caramel story began many years ago, with two very loving aunts who took her into their home and hearts, following the untimely death of her mother.  Among the gifts they shared, was a very remarkable caramel recipe, which has evolved into something extraordinary.  She started her business in 2012, naming it JulieAnn Caramels after her two aunts. Her days are packed full as she works to grow her business and the women she employs. You can learn all about (and special order) JulieAnn Caramels by visiting: https://julieanncaramels.com For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

When her husband was diagnosed with celiac disease, Pamela Schulte went on a mission to make the sweets and treats he still craved but couldn't eat. She spent hours and hours refining recipes to take the “tasteless” out of gluten-free baking, and her husband was happy when she came up with some cookies, muffins, and cupcakes that were moist, delicious, and completely free of gluten.  Her quest became her passion, and Lucky Spoon Bakery was born. Pam joins our hosts in the latest episode of The Taste of Harmons Podcast, to talk about her experiences developing delicious treats that everyone can enjoy, not just those who are gluten-intolerant. You'll want to tune in to hear her trips and tricks to gluten-free baking, and more.  Pamela Schulte is proud that her business, Lucky Spoon Bakery, is changing the way people think about gluten-free food. Instead of gluten-free being code for taste-free, she spent hours refining recipes to make it good…really good. Always a baker at heart, Pam found her niche when her husband became gluten-intolerant. She set out to reinvent the concept, and to serve up foods “every bit as tasty as their fully glutenized counterparts.” Now she is on a mission to share her gluten-free treats—including cookies, cupcakes, muffins, brownies, and cakes—with the world, making Lucky Spoon Bakery synonymous with moist, fresh, and delicious baked goods. Find out more about Lucky Spoon by visiting their website at https://luckyspoon.com For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

0901 Utah & Harmons First To Accept Drivers License Vaccine Passport by Kate Dalley

Cathy Tshilombo-Lokemba says the heat in her intensely spicy pili pili sauce “talks to you.” We believe this is true, and it has quite a story to tell. In the latest episode of the Taste of Harmons Podcast, she shares the story of how her family history—and the history of her people in the Congo—shaped the flavor of the family recipe that makes up Mama Africa's Pili Pili sauce. Pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, the sauce is so spicy you have to say pepper twice. Hot peppers, onions and garlic give this sauce deep and flavorful combination that packs extreme heat. Mama Africa is one of this year's 2021 Local Development Grant winners, and we're excited to see what they will do to expand their local roots. Join Harmons in our exploration of what's new and trending in food, the stories behind local products, traditions of cuisine, and so much more as we interview a team of food experts. You can find Mama Africa's Pili Pili Sauce at https://mamaafricahotsauce.squarespace.com It's unlike any hot sauce you've tasted: deep, flavorful—and spicy! Using her secret family recipe, Mama Africa cooks small batches using simple, organic ingredients. Mama Africa's pili pili sauce is the perfect addition to your kitchen, and a great gift for that hot sauce lover in your life. What is Pili Pili Sauce? Pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, the sauce is so spicy you have to say pepper twice. Hot peppers, onions and garlic give this sauce deep and flavorful combination that packs extreme heat. For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ Be sure to check out HarmonsGrocery.com for all the latest delicious recipes at https://www.harmonsgrocery.com/recipes/

Our hosts Chef Lesli Sommerdorf and Brandon Young are joined by Chris Smith and Ashley Quadros. Chris is the director of meat and seafood for Harmons, and Ashley is one of our amazing dietitians, and together they are sharing some really important and relevant information about sustainable seafood. August 10-16, 2021, is wild salmon week at Harmons, and it's a great time to get savings on the freshest wild salmon. Chris and Ashley share their knowledge of how we get the tasty king, sockeye, and soho salmon, along with a lot of other seafood and fish that make healthy eating a tasty breeze. Beyond wild salmon week, eating seafood sustainability is important, and our guests explain why. In case you are wondering how to cook up your salmon, dietitian Ashley offers some great tips here: https://www.harmonsgrocery.com/2021/08/05/why-does-wild-salmon-cook-faster/ We have multiple recipes that you can try while taking advantage of the salmon savings by going to: https://www.harmonsgrocery.com/?s=salmon&submit=Search For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/   This is the time we celebrate the harvest of these famous, delicious fish. As an avid lover of seafood, I wanted to team up with Harmons Chef Callyn to help you break down the keys to successful fish cookery.  If right now you're thinking, “I don't like salmon” – chances are you haven't cooked it correctly. Preparing fish proves to be tricky for many. The main issue is that fish is an extremely fast-cooking protein. Actual cooking times vary, but a thin filet may take just a few minutes while a thicker piece could take around 7 minutes. No one likes overcooked fish, and I suspect that is one of the reasons so many Utahns say they don't like fish.   Have no fear! We're here to help.  If you overcook farmed salmon, the higher fat content protects the protein and keeps the texture and flavor acceptable. Not that we recommend overcooking farmed salmon, just know it is more forgiving. However, if you overcook wild salmon, you will end with dry fish lacking texture and flavor.  When reviewing a recipe, unless it specifically calls for wild salmon, assume the recipe was written for farmed salmon as it is the most widely available type. If you substitute wild salmon in a regular salmon recipe, be sure to reduce the cooking time. For example, if the recipe calls to check doneness at 10 minutes, you should start checking at 5 minutes.  Use a thermometer. This is the easiest way. The internal temperature should reach 145°F. This usually means pulling the fish off the heat source once it hits 130-135°F as carry-over heat will continue to cook the fish. If you leave it on the heat source to 145°, your fish may overcook. Inspect the color. The flesh should be opaque, not translucent and shiny like when it was raw. The middle, or thickest part of the fish should be ever so slightly translucent.   Do the flake test. Gently press the cooked fish with a clean thumb. The fish should gently flake along the white fat lines running through the flesh. Be sure to stop cooking just at this point. Overcooked fish will also flake, so be sure to remove from the heat just as it begins to flake to prevent overcooking.  For wild salmon week, we have three species on sale: king, sockeye, and coho. The different species vary in flavor, texture, and nutrition making them suited to different cooking techniques.  King About: The largest salmon species. They have relatively few spawning runs meaning there is less overall supply. Low supply but high demand results in King salmon being the most expensive type to buy.  Flavor and Cooking Notes: King salmon are exceptionally high in fat giving them a rich, buttery flavor and soft texture. King salmon does best when you let the flavor shine through. Keep your seasonings simple and let the fish speak for itself. Due to its high fat level, King salmon is the top choice for hot smoking.  Nutrition*: King salmon are highest in omega-3 fats. Nutrition for 3.5 oz cooked is: Calories: 210; Total fat: 13g (3g sat fat); Sodium: 60mg; Protein: 23g; Omega-3: 1,700mg  Sockeye About: The species with the deepest, darkest red color. Sockeye populations are generally stable making them one of the most sustainable salmon choices.  Flavor and Cooking Notes: Sockeye has a firm texture and the most intense salmon flavor compared to the other types. The texture makes it the perfect choice for grilling and its flavor means it can stand up to bold marinades and seasonings. Sockeye is good for hot or cold smoking.  Nutrition*: Sockeye is highest in astaxanthin, an anti-inflammatory and antioxidant. Nutrition for 3.5 oz cooked is: Calories: 220; Total fat: 11g (2g sat fat); Sodium: 65mg; Protein: 27g; Omega-3: 1,200mg  Coho About: You can probably guess why Coho are also called silvers: their distinct silver color. Coho are the most acrobatic among wild salmon and for this reason they are one of the most popular sport fish. Fishermen love the challenge and reward that comes with catching Coho.  Flavor and Cooking Notes: Coho fall between the flavor and texture of King and Sockeye. They are not as soft as King or as firm as Sockeye, but right in the middle. The flavor is more delicate than Sockeye but stronger than King making it a versatile choice for a wide range of recipes and cooking applications. Coho are very lean making them a good choice for cold smoking.  Nutrition*: Coho are a leaner salmon, offering fewer calories than King and Sockeye while still packing a nutritional punch. Nutrition for 3.5 oz cooked is: Calories: 140; Total fat: 4.5g (1g sat fat); Sodium: 60mg; Protein: 23g, Omega-3: 1,100mg  *Note that nutrition facts vary by season and location where fish are caught.  Wondering what to do with your salmon? As noted above, salmon is well suited to a wide range of cooking methods. You can bake, broil, grill, pan-fry, smoke, or poach it. Add a cedar plank or leave it out. The opportunities are endless!  If you're new to fish cookery, pan-searing is one of the easiest methods. There are two tips to perfectly sear your fish:  Make sure your oil is HOT. Let it heat up for a few minutes and make sure it's shimmering.  Add it to the pan and DO NOT MOVE IT. The crust needs to develop and fully separate from the cooking surface before you flip it. The length of time varies depending on the seafood, but a general rule of thumb is to let it cook without touching for at least 3-5 minutes for skin-on fillets.  Start with this simple recipe from Chef Callyn. Pan-seared fish is wrapped in crisp lettuce, drizzled with lemon aioli, and served with juicy cucumber and zesty corn and black bean salad.

In the latest episode of the Taste of Harmons Podcast, Dietitian Sarah Kiel joins our hosts Chef Lesli Sommerdorf and Brandon Young. Sarah and our hosts discuss produce hybrids and genetically modified varieties of our food. The somewhat controversial subject of GMOs has many pros and cons to it. The practice involves altering the DNA of a plant to improve or change its properties. We're fortunate to have Sarah's knowledge as she breaks the details down for us.  GMOs basically come two ways: genetically engineered and genetically modified. An example of genetically engineered produce is seedless watermelon. An example of genetically modified produce would be corn that is altered to resist insects or tolerate herbicides.  For all the resources listed in the episode, please visit https://www.harmonsgrocery.com/2021/07/22/the-pros-and-cons-of-gmos/  For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

Chef Casey Bowthorpe joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss his career with Harmons. In an interesting journey, he joined Harmons as an associate in 2007. But he held many positions, including dairy manager and café manager, before he took a job as the cooking school coordinator in 2013. It was then that the “chef” fire was lit. Chef Casey took a three-month sabbatical from Harmons to work as an intern at a New York restaurant. But when he was ready to return to his position as cooking school coordinator, he was instead offered a job as sous chef. After that, he ended up attending culinary school. As a 14-year Harmons employee, you'll want to tune in to learn about his fascinating career path, and his love for food. Chef Casey specializes in many things, but he is known for his meat-based meals and also desserts. 

In this episode of the Taste of Harmons Podcast, Sheri Brailsford Cutler and Steve Brailsford join our hosts Chef Lesli Sommerdorf and Brandon Young. Sheri and Steve are from KEB Enterprises, and their father Ken Brailsford purchased Lehi Roller Mills in 2013. You'll want to listen to the story of how the original owner's family, the Robinsons, are still involved in the mill, along with how the Brailsford family has managed to keep the Mills local.  Another guest on this podcast is Todd Berry, who has a longstanding history with Lehi Mills going back 35 years. He has learned the business literally from the ground up (he started out sweeping flours), and he shares a lot of information about the past along with day-to-day doings in the business of making flour. Driving south on I-15 through Utah County, the Lehi Mills building is hard to miss. It's a historic landmark on the west side of the freeway as you pass Lehi. If you talk about it, most people will know the name. Whether it's because of the flour they've been producing for years, or the fact that parts of a well-known movie, Footloose, were filmed there, Lehi Mills is as local as it is famous. Originally named Lehi Roller Mills, the company was recently rebranded to Lehi Mills, but is still producing the same quality flour as before. They also make baking mixes that make eating locally easy as pie…or muffins. Harmons not only carries Lehi Mills products in our stores, but we use their flour exclusively in our artisan breads. Sheri Brailsford Cutler is the vice president for KEB Enterprises. She oversees marketing for each portfolio company, regulates the work environment, serves as the point of contact for each employee, and makes sure that they are succeeding in their positions. She also aids in planning and logistics. When she's not in meetings, you can find Sheri hiking, biking, kayaking, or traveling to a new place. Sheri enjoys spending time with her husband, five sons, two daughters-in-law, and two grandchildren. Steve Brailsford brings expansive leadership and management experience to KEB. As president, he oversees each portfolio company and investigates local companies for promising potential investments. Steve is a highly valued voice among top private equity firms. Steve loves to escape—his favorite places to be are the water and the mountains. Steve is an avid scuba diver and also loves spending time with his family in the mountains (away from cell coverage). He is also a passionate cyclist and often commutes 12 miles to work on his bike. One of Steve's dreams is to sail around the world, but first he needs to learn how! Todd Berry has worked for Lehi Mills for 35 years, literally from the ground up. He is currently the milling superintendent and director of quality of assurance, but he started out sweeping floors, packing flour, driving delivery trucks, and as a flour miller, production supervisor, warehouse manager, customer service manager, and a food safety audit specialist. He worked his way through college while at the Mills, and after graduating from Utah State University he was asked to be a part of the management team. He likes to spend his off time with his family. He and his wife Sherri have seven children two daughters-in-law, and one grandson, and is looking forward to more grandchildren. For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

The Harmons are moving to Washington Sate! It's a bittersweet moment, with ALL of the feelings involved. But I wanted to take a moment to share one last nugget for my Cleveland friends. We love you all so much

First you pierce the think layer of chocolate with your teeth… and your upper palette tingles from the mint.  Then comes the satisfying crunch of the wafer inside.  There's nothing like a Thin Mint from the Girl Scouts. It's a huge business… but a little less huge during the pandemic… because the normal channels used to peddle the cookies were closed off.   You couldn't set up a booth.  You couldn't send mom and dad to work with a sign up sheet … because… everybody was home. So sales were down significantly and the Girl Scouts have 15-million extra boxes of cookies.  They're sitting at the bakers' warehouses. So what to do with 50-million dollars worth of cookies?  Sell ‘em next year?  Nope.  Shelf life is 12 months.  Sell ‘em to grocery stores?  Nope.  The annual sale becomes less special… when you can get the cookies at any old store.   They did put them in Harmons at the peak of the pandemic… but now… it's unclear what happens to all those cookie boxes. What is clear… is that no matter how much it seems like a big business. And they sell 800-million dollars worth of cookies in a good year.   the pandemic taught us that there's  one ingredient that makes Girl Scout cookies a hit. The girls themselves. They're the 50-million dollars worth of magic that makes it all happen See omnystudio.com/listener for privacy information.

It's fairly common knowledge that our coral reefs across the world are in trouble, but not many people know a Utah man is behind an effort to save them. Brent Andersen, CEO of Loveland Living Planet Aquarium joins our hosts Chef Lesli Sommerdorf and Brandon Young in a fascinating discussion focusing on Brent's and LLPA's efforts, along with marine biologists and others worldwide, to rescue the coral reefs and the marine life they support. The marine biologist, despite being born in land-locked Utah, has made extensive efforts to be a part of the rescue of coral reefs and you'll want to listen in to find out how you can help. You might wonder why Harmons partners with an aquarium. The answer is, we partner with them. We provide food for the thousands of animal inhabitants they house. In other words, they eat the same fresh produce you do.  Brent is passionate about marine life. Listen to the podcast and learn what he does to help save the coral reefs of the world. It's an amazing story and you can help. The details about doing that are also included in the podcast. And if you choose to visit the aquarium you'll be amazed at all the animals and encounters they offer.  Visit Loveland Living Planet Aquarium at: https://thelivingplanet.com/conservation/coral-rescue/ For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ About Brent Andersen Despite growing up in landlocked Utah, Brent Andersen's curiosity for marine life was sparked by a gift he received as a child. His grandmother gave him a book about the ocean, and his curiosity grew into a passionate pursuit that led him to a degree in marine biology from the University of California, Santa Barbara.  His real dream was to share his passion with the children of Utah, and with the idea keeping him up at night, he decided to follow through and open an aquarium—Loveland Living Planet Aquarium, to be exact. This is a major personal accomplishment for Andersen, but from his perspective, he is just getting started.  As long as there are conservation needs on the planet, and opportunities to help audiences learn and grow in their connection to and understanding of nature, he will be working to keep expanding the reach and mission of LLPA.

In a fascinating episode of the Taste of Harmons Podcast, recurring guest Chef Aaron Ballard joins our hosts Chef Lesli Sommerdorf and Brandon Young in a lively discussion focusing on the history of one of America’s favorite meals: the hamburger. You won’t want to miss this episode, which includes not only the history of the hamburger, but Chef Aaron discusses the origin story of Just Burgers, our amazing hamburger restaurant at the City Creek Harmons location. As he talks about creating the perfect burger and fries, you’ll probably realize you can jump into your car to drive to Just Burgers at our City Creek location. Or if you have some hamburger at home, like our Bob’s Burgers, you can grill those up. Or try some of the amazing hamburger recipes our chefs’ have cooked up. For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ About Aaron Ballard Experimenting with new tastes and flavors is second nature to Chef Aaron Ballard. He started playing in the kitchen at a young age and immediately began cultivating his love of cooking and fine food. Chef Aaron started his journey of food exploration with his parents inviting him to try new foods. If you offered him food, there were few things he refused—he tasted everything from Pacific Northwest oysters fried fresh at Pikes Place Market to pungent durian from the local Asian Market. Taste was an adventure he rarely passed up. Chef Aaron worked in the food manufacturing and beverage industry for a decade before following a lifelong dream that eventually led him to attend culinary school at the Culinary Arts Institute at Utah Valley University. Chef Aaron’s first lessons however were at the foot of his grandfather who was a chef. “Watching my grandfather cut open a loaf of bread was a lesson in gratitude and delight. You could see him honoring the process, savoring the ingredients, and deconstructing the method before the food even hit his lips.” Chef Aaron has carried on that tradition creating “life changing” moments for his students. Chef Aaron has worked as a Kitchen chef, cooking school chef, and now serves as Harmons Executive Chef. When he is not cooking or writing new recipes, Chef Aaron immerses himself in fine food, brewing, music, and family. “Nothing spells joy in my life like being outside on a late summer evening with a sizzling grill, a glass of wine, and a guitar in my hand singing with my family and friends.”

Harmons is deeply involved in our community, and so is Red Butte Garden, so the fact that we partner with them is pretty much a no-brainer. In today’s episode of the Taste of Harmons Podcast, Eddy Dawson, director of programs at Red Butte, joins our hosts Chef Lesli Sommerdorf and Brandon Young to talk about something a little different from the food we eat—but it’s still related. Red Butte Garden is a museum of living plants, according to Eddy. And its history is long and storied. You’ll definitely want to tune in to learn the history of the Garden along with a lot of interesting stories and sidenotes. For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ To find something to do this summer: https://redbuttegarden.org/free-garden-events/boredom-busters/ To Volunteer with Red Butte, sign up at: https://redbuttegarden.org/volunteer-at-red-butte-garden/ The Red Butte Concert Series information: https://redbuttegarden.org/concerts/ Eddy shares the interesting story of Dr. Cottam and how his beginnings led to the eventual forming of Red Butte Gardner, located in Research Park at the University of Utah. The visitors center was opened in the 1990s and while more than 35 years old, it’s still young in the terms of arboretums around the country and world, Eddy says. The Garden consists of 21 acres of highly maintained gardens, with another 78 acres of natural area and five miles of hiking trails. Unique to many arboretums is its location in the foothills of Salt Lake City, and there is a lot of wildlife that also enjoys roaming around the garden, including moose, deer, bobcats, and turkeys. Eddy says they also saw some cougar tracks this past winter, but never did spot the wily cat. Like most of us during the COVID-19, Red Butte Garden had to alter how they did things, including virtual classes and zoom lessons videography held with teachers and their classes. And like the rest of us, they are anxious to get back to normal, in particular, the very popular and oft-asked about Red Butte Concert series. Eddy says the series is “brewing” this year, but he doesn’t have any information because he’s the plant guy. That said, he, too, is excited for some of the amazing talent that is in the lineup of performers at the Garden. The beautiful venue, in the amphitheater, is a one-of-a-kind experience, and one everyone should get a chance to enjoy. That said, the concerts usually sell out during the “presale” which is exclusive to members of Red Butte Garden, so along with supporting and donating to an amazing community partner, that’s another reason to join forces with Red Butte Garden. Eddy Dawson has a passion for connecting people with the importance of plants in all aspects of life.  His life’s mantra is “everyone loves plants, not everyone knows it.” He has spent 20 years working at Red Butte Garden in a variety of roles, including Curator of Plant Records, Director of Information Technology, and currently serves as the Director of Programs.  In addition to his Red Butte Garden experience, he has 30 years combined experience in the plant science and horticulture industries and is a volunteer leader engaged in the national American Public Garden Association.  He strives to continue learning and making new connections with plants and people as part of the mission at Red Butte Garden. He has degrees in Horticulture and Botanical Informatics from Texas A&M University. 

You might have heard there are some health benefits to CBD, but you might be thinking that seems like a risky choice to take in a country where “marijuana” is illegal in most states. Will CBD get you high? The short answer is no, especially with the topical varieties that are sold at Harmons. But we wanted to go a little more in-depth, and so Greg Jones, our pharmacy director, and Denise Braby, the director of home, health, and beauty, join our podcast hosts Chef Lesli Sommerdorf and Brandon Young to share some great points to help you make sense of all of this information and explain why Harmons sells topical CBD products. For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ There are three species of cannabis plants, and they are cannabis sativa, cannabis indica, and cannabis ruderalis. In cannabis plants, the main cannabinoids are CBD (cannabidiol) and THC (tetrahydrocannabinol). THC is the cannabinoid responsible for marijuana’s well-known psychological effects. Legal CBD comes from industrial hemp, a variety of the cannabis sativa plant, and hemp fiber is used for things like clothing, paper, and rope. From 1937 to 2018, growing hemp was illegal on a federal level, but the 2018 US Farm Bill changed that, allowing hemp growers to generate cash crop legally as long as it contains less than 0.3% THC. You can extract CBD (cannabidiol), from hemp. After the Farm Bill passed, a new industry using CBD was born. Cannabis has been around for about 28 million years, evolving on the eastern Tibetan Plateau, and is a close relative of the common hops found in beer. While it’s been around a long time, there is still a lot that is not known about it. The topical usage is mainly for pain relief, and we have quite a few topical products in our stores, including Muscle MX. One of the mandates of the government in allowing CBD sales is that medical claims are not made on the packaging or advertising. In Utah, they must also be licensed with the state, and required to provide a COA (certificate of analysis). So, you can be assured anything sold in our stores meets these requirements. In this fascinating discussion, Greg and Denise share a lot of information about CBD, and you’ll want to tune in to learn more about CBD, and the effects of it on your body, including a few reasons you might want to use caution when deciding whether or not to try topical CBD. About Denise Braby Denise Braby is Harmons’ director of home, health, and beauty and has been a director for 10 years. She has a bachelor of science degree in business marketing from the University of Utah, and a background in retail store management, specializing in personal care and clothing. Denise loves her job and is very proud to work for Harmons.  About Greg Jones Greg was raised in Hunter (now West Valley City, Utah) near the original Harmons West grocery store, where his uncle was one of the first pharmacy managers, and his mother and other family members worked as pharmacy technicians. Greg graduated from the University of Utah College of Pharmacy in 1995, and earned an MBA from the University of Phoenix in 1997.  Greg has been employed at Harmons since 1992, starting as a pharmacy intern, then staff pharmacist, pharmacy manager, and as the Director of Pharmacy since 2001. In his current role, Greg oversees pharmacy operations and is involved with the associate wellness program and dietitian services offered by Harmons.

Milk and Mics is back with the DMX tribute show. In this the 6th episode of the 5th season we are joined by Stockton based artist and podcaster Harmon Warhol to discuss the passing of the late great DMX. We also go over Harmons musical influences, past and future projects and the difference between slow pitch softball and Baseball. All that plus This week in hip hop, song pick and much more. Follow us on Youtube https://www.youtube.com/channel/UC5Jmk_m0_zhxjjYRHWDtvjQ instagram https://www.instagram.com/milkandmics/?hl=en and facebook https://www.facebook.com/pod.caster.904  

-Update from Jenn Drummond, she just left for Mount Everest. - Do you believe in past lives? - Becka gets kicked out of Harmons and has the police called on her. - Conversations with the other side is a real thing. - Jake and Becka stay in a haunted cabin. This podcast is sponsored by, “Enevive” Educational Research Center. Get your water checked today for FREE and be educated on WHAT you're DRINKING. Not only will @Enevive educate you on what is in your water they also offer solutions to help you get rid of all those CHEMICALS and TOXINS in your water that you're drinking and bathing in. Mention my name -Becka Hays and receive a Chemical Remover for 50% off. Contact my friends today @ www.enevive.org or call 801-993-0080

Redmond Real Salt is the “real” deal when it comes to salt. At Harmons, when creating our made-fresh-in-store items it’s the only salt we use. And there is a very good reason for that. It’s natural, clean salt, which tastes very different than iodized salt. And not only is the taste better; so are the health benefits. So, where does Redmond Real Salt come from? Darryl Bosshardt, grandson of one of the original founders, joins our hosts Chef Lesli Sommerdorf and Brandon Young to share the backstory behind the successful business. You’ll want to listen to this informative podcast to find out just where that salt comes from. (Hint: it’s not the Great Salt Lake.) For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ Redmond Real Salt: https://redmond.life/realsalt/ The Sundance Sea Salt is a natural topic in the state of Utah, considering we still have a large body of salty water, the Great Salt Lake, which is visible from the Harmons offices. But that’s not where Redmond gets their salt from. About two hours to the south of the Great Salt Lake there is an ancient seabed, a remnant of the Sundance Sea, an inland sea that existed in North America during the mid-to-late Jurassic Period of the Mesozoic Era (think dinosaurs). Fast forward to 1958, when a prolonged drought forced the Bosshardt brothers to abandon their farming lifestyle in central Utah. Aware that Native Americans had once harvested salt rock from their farmland, Milo and Lamar Bosshardt borrowed a little money and went into the salt business with little more than sledgehammers, picks, and a determination to provide for their families. Their salt deposit provided a naturally balanced mineral salt that local ranchers credited for healthier herds. As the salt’s reputation grew, the Bosshardt brothers purchased land from their neighbors, giving them access to the entire deposit, estimated to extend several thousand feet below the surface of the earth. Natural Clean Salt Today, the family continues to mine the salt and Darryl is proud of their legacy, one that started with his grandfather and great uncle. While many salts contain anti-caking agents and even dextrose, and others have been heat-processed and stripped of their natural trace minerals, Redmond Real Salt is unrefined and full of natural minerals and flavor. Not only is the taste different, but so is are the benefits to your health, as everyone needs salt to survive. Just not the high sodium, processed, chemical-tasting salt many people are used to. The mine where they work is underground and large but does not really resemble other dangerous types of mines that quickly come to the mind. You’ll want to visit their website to see the very cool pictures of just exactly what the mine looks like and tune into the podcast to hear Darryl go in-depth into the fascinating world of salt mining.  You Can Taste the Difference As we mentioned before, Harmons exclusively uses Redmond Real Salt, including in our artisan bread and Kitchen items. We believe you can taste the difference.  Along with their culinary salt, they also provide products for salting roads and agricultural purposes. They also have a body care line, including toothpaste, and you can even buy some clothing featuring their amazing products.  Make sure you listen to the podcast to get the skinny on Redmond Real Salt’s unique product and learn all the ways you can enhance your food and elevate your cooking.  Darryl Bosshardt is passionate about healthily living, healthy eating and life-long learning. Darryl grew up working for the family mineral business in Redmond, Utah, and then earned a bachelor of science degree at Southern Utah University followed by an MBA at Western Governor’s University.

It can sometimes feel like Earth Day, April 22, gets overlooked or pushed aside, and yet the day is extremely important, especially for a sustainable future. Here at Harmons, Kate Whitbeck, director of sustainability, thinks about the earth every day, and pretty much all day. Her job at Harmons is to help us reach our goals as a sustainable company, keeping in mind all the ways we take steps to be earth-friendly, and bringing up places where we can do better. Kate joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss how Harmons is aiming for a green future. Leave us a rating and review! For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ For information on B-Corp, please visit: https://bcorporation.net/ Harmons has always focused on being green, creating a cardboard recycling program in 2000; a food waste diversion program in 2008; and a food rescue program in 2010, among other things. In 2020 we recycled 3,270 tons of cardboard. That means 55,590 trees didn’t have to die. We also have a food rescue program, donating edible food to the Utah Food Bank. Unlike many other grocers, Harmons pulls fresh food from the shelf before it’s expiration date, so that it won’t be sold close to its expiration, and will offer fresher nutrient content for all the Utah families it feeds. And our food waste diversion program means we send tons of food—around 847 tons a year—to an animal feed organization, and whatever is left over is sent to an anaerobic digester that turns the waste into pipeline grade natural gas. Kate talks about other ways we are working for a green, sustainable future, such as using LED lighting in our new stores and solar panels on the roof of our Santa Clara store, which provides 40 percent of the store’s electricity. Our Mountain View and Traverse Mountain stores have sky lights to take advantage of natural light, which means less electricity is used. With today’s knowledge on the troubles with plastics in landfills and oceans, it’s good to know that Harmons is looking for a way to use compostable packaging whenever possible. We even use bowls made from fiber-based sugarcane in our Kitchen, and paper straws in our cafés. We are also planning for the future, as we plan to put recharging stations at our stores that will quickly replenish electric cars and other forms of electric transportation. We currently have one at our City Creek location, and three more are planned to be installed this summer. One way that everyone can help reduce our carbon footprint on the earth is to use reusable bags for your grocery shopping, and in April, in celebration of Earth Day and Earth Month, Foodie Club members are rewarded for bringing in their reusable bags, receiving 10 points every time they use a reusable bag. In addition, from April 18-24, 2021, all the proceeds from every reusable bag purchased will be donated to UCAIR, an organization that focuses on improving Utah’s air. One program that is near and dear to Kate’s heart is B-Corp, a certification program that evaluates businesses according to the highest standard of social and environmental performance, transparency, and accountability. You can find over 500 B-Corp certified products in Harmons, and the knowledge can help you to shop responsibly. All you have to do is look for the B-Corp logo. Kate goes into a lot more detail in the podcast, explaining the differences green efforts make in very relatable terms. We hope you listen to blog and find new ways to reduce your carbon footprint and ensure a safe and healthy future for all. Kate Whitbeck is Harmons’ director of sustainability. She is a profound believer in the powers of the plant-based diet as a solution to climate change. Unfortunately, her bacon habit continues to thwart her ability to embrace plants for every meal.  

In this special episode of the Taste of Harmon Podcast, Greg Jones, director of pharmacy operations for Harmons, joins our host Brandon Young to talk about coronavirus and the light at the end of the tunnel. It’s been a long year, but now COVID-19 vaccines are widely available to most Utahns and will shortly be available to all adults. Greg and Brandon discuss the details of the vaccine, how safe vaccines are, and the most important one, the fact that vaccines work! Listen to this episode and subscribe to be notified about all upcoming episodes. For more information on Coronavirus, please visit our FAQ's page at https://www.harmonsgrocery.com/covid_vaccine/ Learn more about Harmons Grocery at https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

If you are one of those people who used the extra time spent at home becoming a pandemic baker, this is the podcast for you. Jason Lindsey, our Artisan Bread Program Specialist, joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of our Taste of Harmons Podcast, and he is passionate about bread, including sourdough. Listen to this episode and subscribe to be notified about all upcoming episodes. You can watch the Telly Award winning "Art of Good Taste - Artisan Bread" video here: https://vimeo.com/299887706 For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ If you are one of those people who used the extra time spent at home becoming a pandemic baker, this is the podcast for you. Jason Lindsay, our artisan bread program specialist, joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of our Taste of Harmons Podcast, and he is passionate about bread, including sourdough. The following video gives you an idea who Jason is and what he believes in, and also a look behind the scenes of our artisan breadmaking program. The word artisan, defined, means a worker in a skilled trade, especially one that involves making things by hand. Jason dives deeper into that definition by explaining that an artisan baker is a craftsperson trained to mix, ferment, shape, and bake a handcrafted loaf of bread. And that is exactly what he—and all the artisan bakers that he trains—does every day. As pandemic bakers learned, making bread is a science, and baking the best bread means knowing all the elements of climate and altitude, along with using the best ingredients (properly measured) and finest pieces of equipment, to insure a wonderful product. Harmons uses Miwe ovens from Germany, and their importance in our end product is something you will want to hear Jason explain. Jason is a baker by trade and has worked at it for 33 years, including owning his own bakery. He has been with Harmons for 14 years. When he started at Harmons, he knew he had found his home. One of the most important things about the company is “We never stop innovating.” The bread program was in its infancy when he arrived, and we now make numerous kinds of bread every day, a bread of the day, and seasonal varieties. One of the questions we often hear is why is our bread crust so dark? Jason explains this in detail (hint: caramelization makes for the best flavor) along with sharing many other fascinating facts about bread. From our “touchiest” bread—brioche—to our classic sourdough, all our breads have their own process and it takes time and expertise to put out the quality artisan breads you’ve come to expect from Harmons. About Jason Lindsay:  Jason Lindsay is currently the artisan bread program specialist at Harmons, and has been with the company for 14 years. He trains all the artisan bakers that work for Harmons. Jason is a baker by trade, and has worked in the industry for 33 years, including time spent running his own bakery.  He is extremely passionate and knowledgeable about bread, and enjoys sharing his skill with others. 

Chef Daniela Oliveira, the instructor at our Mountain View Cooking School, came to America from Brazil, a country where “every celebration revolves around food.” In the latest episode of the Taste of Harmons Podcast, Chef Daniela joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss how she ended up in America and what drives her to cook and create.  Listen to this episode and subscribe to be notified about all upcoming episodes. Be sure to leave a rating and/or review, we'd love to hear from you. To sign up for a cooking class at any of our Cooking School locations, visit us at https://www.harmonsgrocery.com/cook-with-us/  For more information please visit https://www.harmonsgrocery.com  Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/ Chef Daniela de Oliveira grew up in Brazil where she learned the value of mixing ingredients to create food with a multicultural flavor. She dreamed of attending culinary school and opened up a catering company in Brasilia where she provided food for weddings, small parties, university events, and government agencies. With this experience giving her first-hand insight into what it takes to succeed in the culinary industry, she knew she had found the career she wanted. In 2002, Chef Daniela moved to the United States where she lived in New Orleans, Los Angeles, and Portland. She gained even more passion for the industry while attending a variety of cooking classes while living in these cities. In 2011, her dream came true when she moved to Utah and was accepted into Utah Valley University's Culinary Institute, graduating with an associate of applied science degree in culinary arts. While working on her degree, Chef Daniela had the opportunity to hone her culinary skills as an assistant to several renowned chefs in events such as the Sundance Film Festival's ChefDance VIP dinners, and the Signature Chefs Gala of Utah. She began her professional career in 2013 at Culinary Crafts, where her passion for cooking and skills as a culinary chef developed further, and when Culinary Crafts was awarded the exclusive contract for the University of Utah’s The Tower at Rice Eccles Stadium, she was named chef de cuisine. In 2017, Chef Daniela redirected her professional and personal life, and made the decision to work as director of dietary services for an assisted living facility before joining Harmons at Mountain View, where she is a chef and instructor at the cooking school.

DeAnn Wallin, the owner of Solstice Chocolate, literally eats and breathes chocolate, and we don’t know for sure, but she might dream about it when she sleeps. She joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of the Taste of Harmons Podcast, and shares with us the ABCs of bean-to-bar chocolate. DeAnn is a chocolate maker, which is different from a chocolatier, as she makes her chocolate from scratch. Her love for chocolate is evident in her words, and you’ll want to listen to this episode for a special offer on Solstice Chocolate.  For more information please visit harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/  

Part two of Halloween with the Harmons in the murder house! One of the best two parters in TV history, so you don't want to miss this one.    Featured in todays episode: https://en.wikipedia.org/wiki/Ryan_Murphy_(writer)  https://www.imdb.com/title/tt1844624   Take our BuzzFeed quiz to see which Ryan Murphy show YOU are! www.buzzfeed.com/ilovetenders/which-ryan-murphy-show-are-you-5n8k9lrcpo   Have any questions or suggestions? Email us at theryanmurphyproject@gmail.com  Follow us on Instagram @theryanmurphyproject - @mrandrewleon - @ihateericwilson  Give us 5 stars and please leave a review! 

This is Derek Miller Speaking on Business. Penna Powers is a full-service strategic communication agency. Dave Smith, Partner and CFO, shares how they've put their mission of moving people into overdrive during the pandemic. DAVE SMITH We value our team and our clients, so we took several precautions to establish a safe and effective workplace. In addition to making telework available to everyone, we purchased headsets and allowed employees to take home monitors for their home offices. We added robust virtual meeting capabilities and stepped up cleaning procedures. To support our team and contribute to the local economy, we've subsidized take-out lunch orders. We pledge to Stay Safe to Stay Open by wearing masks, physical distancing, practicing good hygiene, and staying home when sick. We transformed statewide in-person presentations for Zero Fatalities into a virtual experience. We assisted Harmons as they provided essential food and products to Utahns. We worked with United Way of Salt Lake to donate 1,000 masks to West Kearns Elementary School, customized with their school logo. We are proud to work with the communications team for the State of Utah COVID-19 response to protect lives, livelihoods, and communities. We stand by and support public health. We believe healthy people lead to healthy jobs and a healthy economy. DEREK MILLER We commend Penna Powers for their work in the community and Staying Safe to Stay Open. Learn more at https://pennapowers.com. I'm Derek Miller with the Salt Lake Chamber, and this is Speaking on Business. Originally Aired: December 10, 2020.

Doral interviews Myrtle Myrkle on the radio, Harmon explains his relationship with Myrtle to Virgil, Booty Sheets stops in to make a phone call, and Velma is worried about Harmon.Our website: muckeylanding.comOur cast:Mike Polo - Virgil SlatterBruce Leister - Harmon TruesdalePatti Gatto - Doral BernsteinGina Shuck - Myrtle MyrkleKevin Smith - Mitch PohunkChris Polo - Mrs. Pucker/HostDarin Dell - Booty SheetsDave Crown - Psycho BobKristin Garramone - Velma Bellazamboni 

In the latest episode of the Taste of Harmons Podcast, Pat Ford from Beehive Cheese Company joins our hosts Chef Lesli Sommerdorf and Brandon Young to regale us with the tale of how two white-collar business owners took a career U-turn and became local artisan cheesemakers. Pat shares the stories behind their unique, tasty, and award-winning cheeses, including Barely Buzzed, which got a shout out from Oprah Winfrey and their newest customer favorite, Pour Me a Slice.  Listen to this episode and subscribe to be notified about all upcoming episodes. https://www.harmonsgrocery.com/2020/12/03/have-you-heard-the-buzz-about-beehive-cheese?/  

In the latest episode of the Taste of Harmons, guest Aaron Ballard, executive chef for Harmons, joins our hosts Chef Lesli Sommerdorf and Brandon Young as they dive into the origin story for the first Thanksgiving. From the trials the pilgrims faced to the eventual Harvest Feast they celebrated, all aspects of the history behind the holiday are covered. With plenty of recipe ideas for your current day feast, you’ll want to tune in to the lively discussion.

Join our hosts Chef Lesli Sommerdorf and Brandon Young as they talk turkey with Heidi Diestel Orrock from Diestel Family Ranch. In the latest episode of the Taste of Harmons Podcast, Heidi gives us the skinny (or plump and juicy?) on raising turkeys sustainably and ethically, and the Diestel difference that makes their product stand out above the others. You’ll especially want to tune in to learn how their pecan-smoked turkey was actually conceived while breaking bread with Harmons Executive Chef Aaron Ballard.  Listen to this episode and subscribe to be notified about all upcoming episodes.

In the latest episode of the Taste of Harmons Podcast, Rico Brand’s Jorge Fierro joins our hosts Chef Lesli Sommerdorf and Brandon Young to share his inspiring story. As an immigrant, Jorge has embraced his journey and his love for America by giving to others, particularly with the Burrito Project SLC, a program that feeds the homeless and hungry. Tune in to hear Jorge’s take on what it means to be an American, follow your “journey” without regret, and “Find what you love to do and let it kill you.” Listen to this episode and subscribe to be notified about all upcoming episodes.

Rick & Morty episooooode! Ro and Yumz get stuck into Roiland and Harmons abomination, with their love licks. Share the love 

The Harmons have a break in this week on American Horror Story! Join us as we discuss all the crazy shit that goes down this week in the Murder House. Also, the thrilling conclusion to Andrew's moth saga.    LIKE - SHARE - SUBSCRIBE - REVIEW Follow us on Instagram: @theryanmurphyproject @ihateericwilson @mrandrewleon   Featured in todays episode: https://en.wikipedia.org/wiki/Ryan_Murphy_(writer)  https://www.imdb.com/title/tt1844624/   Take our BuzzFeed quiz to see which Ryan Murphy show YOU are! www.buzzfeed.com/ilovetenders/which-ryan-murphy-show-are-you-5n8k9lrcpo   Have any questions or suggestions? Email us at theryanmurphyproject@gmail.com 

Harmons is local to the core, and in our latest episode of the Taste of Harmons Podcast, Todd Jensen joins our hosts Brandon Young and Chef Lesli Sommerdorf. Todd is the executive vice president of sales for Harmons, and in that role, he gets to meet all the local Utah producers who become our partners. He’s got some great stories to tell, and you won’t want to miss this episode, which is filled with information about joining Harmons as a partner. Listen to this episode and subscribe to be notified about all upcoming episodes.

One of Harmons partners, and one of our Local Grant Winners for 2020, Salsa Queen, joins Chef Lesli and Brandon as they chat about the salsa-making business, how Covid has impacted their production, and the beautiful memory in which the Day of the Dead logo is used. Visit https://harmonsgrocery.com #MyHarmons

The Salt Lake Chamber · Speaking on Business: Boart Longyear This is Derek Miller, Speaking on Business. With grocery stores deemed as essential businesses, outlets like Harmons have continued to support Utahns throughout the pandemic. Bob Harmon is here to tell us what they have been doing to keep us safe.  BOB HARMON At Harmons, our mission is to “value our associates and exceed our customers' expectations.” With these guiding principles, we've taken safety measures to protect their health during the pandemic. This includes updating our store hours to better reflect the needs of our customers and associates and wearing masks in public places as recommended by the Utah Department of Health and the CDC. Associates are regularly trained on hygiene practices for food handling, and we've brought in additional staff to increase the frequency of environmental sanitizing.  We clean high-traffic areas more often, sanitize and restock our restrooms, and ensure disinfectant wipes are available at the front of the store. We also offer online ordering with curbside pickup for those who would prefer to limit their exposure to other shoppers. Our top priority is your health and safety, and as we adapt to this “new normal,” we will continue to do our part to support our local communities and implement official safety recommendations. DEREK MILLER We're grateful for all that Harmons and its employees are doing to keep Utahns fed and stocked up on necessities. To learn more about all of Harmons' services visit them at harmonsgrocery.com.  I'm Derek Miller with the Salt Lake Chamber, and this is Speaking on Business. Originally Aired: August 13, 2020.

The sound! The smell! It's Chile Roast time! Chef Lesli and Brandon chat with Chef Aaron and Robert Seegmiller about this wonderful time of year. Come learn how we started this delicious event and be sure to get your Chile Roast on!

0804 UT Harmons Home Depot Your Calls by Kate Dalley

Film critic Clarisse Loughrey and film programmer Anna Bogutskaya, American Horror Story super-fans, discuss and dissect every episode of AHS, from the very beginning. Ben Harmon is the ultimate flop. The Harmons reunite. A new family tries to move into the Murder House. Halley the Dog lives! Featuring our weekly categories: Top Quote, Best Naked Man Moment, MVP of the Episode and Insensitive Historical Reference of The Week. "Get ready to rank your butts" We discuss the episode in detail, but will not spoil anything that lies ahead in this or future seasons of AHS. Follow Clarisse on @clarisselou and Anna on @annabdemented 

The boys discuss the Redskins name change with Ben Standig of The Athletic. Plus they discuss Harmons torn ACL and who should replace him, and Possible New Names of the Redskins!

Chef Lesli and Brandon are joined once again by the Specialty Cheese buyer of Harmons Grocery, Mariah Christensen, to talk about the wonderful world of cheese. Find out the origins of blue cheese, who has the best cheese of the year, and more. Go to https://HarmonsGrocery.com for more information and subscribe to Taste of Harmons!

Learn all about Harmons Grocery's made-fresh salsa in the produce department; from its origins, the two years it took to develop, and its many uses as a dipped item or as a condiment. Brandon and Chef Lesli sit down with Bob Harmon, Harmons Grocery's Chairman of the Customer, and Robert Seegmiller, the Produce Sales Director to learn all about our salsa.

Film critic Clarisse Loughrey and film programmer Anna Bogutskaya, American Horror Story super-fans, discuss and dissect every episode of AHS, from the very beginning. A two parter! The first Halloween special sees the Harmons meet Chad and Patrick, previous owners of the Murder House, we see more of Dr. Montgomery's "collaging", and some genuinely sad moments for Moira and Addy. Featuring our weekly categories: Top Quote, Best Naked Man Moment, MVP of the Episode and Insensitive Historical Reference of The Week. Like the show, these are *a lot*. We discuss the episode in detail, but will not spoil anything that lies ahead in this or future seasons of AHS. Follow Clarisse on @clarisselou and Anna on @annabdemented 

Chef Lesli and Brandon practice social distancing from their homes and have an interview with Amanda Hammond, a floral manager at Harmons Traverse Mountain to talk all things Mother's Day, and later with Cheryl Kellen about Harmons flowers.

Film critic Clarisse Loughrey and film programmer Anna Bogutskaya, American Horror Story super-fans, get together (well, digitally speaking) to discuss and dissect every episode of AHS, from the very beginning. The FIRST EVER EPISODE of AHS is "Pilot" which is, a lot. We get introduced to all the main characters: the Harmons, Constance, Tate, Larry. We discuss the episode in detail, but will not spoil anything that lies ahead in this or future seasons of AHS. Follow Clarisse on @clarisselou and Anna on @annabdemented 

On this episode of the Taste of Harmons, Dietitian Sarah Kiel joins Chef Lesli Sommerdorf and Brandon Young to share some of the tips she’s using to stay sane and healthy in this trying time. When turmeric root, ginger, and garlic went flying off the shelves with the toilet paper and hand sanitizer, the Harmons dietitians knew people were looking for ways to stay safe in the midst of a global pandemic. According to Harmons Dietitian Sarah Kiel, there are no foods that can stop you from getting COVID-19. Turmeric root, ginger, and garlic are high in antioxidants, and garlic has anti-microbial properties, but there simply is no evidence they will protect you, and a balanced diet is a better option. Everyone has different coping mechanisms, and Sarah shares that she did some comfort brownie baking the first week, but as she points out, there’s nothing wrong with comfort eating. It’s a coping mechanism to get through a difficult time, and eating foods that make you happy isn’t bad, as long as you balance it out with other healthy foods, exercise, and the proper amount of rest. As a dietitian, Sarah has a holistic view of health, which means looking at every individual part as it affects the whole, so she focuses on keeping both physically and mentally happy. Her suggestions come from that holistic viewpoint, and she has some great tips on treating your mind and body well. Whether it’s a Zoom yoga class (who knew that was a thing?) to venturing outdoors to hike a trail or explore your neighborhood, there are still many ways to stay physically active, while practicing safe social distancing. #MyHarmons

Welcome to the latest episode of Taste of Harmons podcast. In this installment Chef Lesli and Brandon Young, together with our special guests Will Gillane and Paul Konopelski from Bohemian Brewery, explore craft beer. They discuss the making of beer and everything that goes into the craft, as well as tasting notes and flavor profiles to determine what types of beer someone likes.

The NCAA may have canceled its men's and women's basketball tournaments, but that doesn't mean we can't enjoy our own March Madness — Utah Beer News style. On this episode of the podcast, which we recorded on March 6, 2020, Dave Baker and Tim Haran selected eight beers from eight different breweries to vie for the title in a beer bracket challenge. For the sake of time (and the health of our livers) we opted to forego a field of 68 or even 64. Rather, we selected our very own Elite Eight. Eight beers from eight different Utah breweries vying for the title of 2020 Utah Beer News Beer Bracket Challenge champ. It’s not really a contest, of course, and there are no prizes awarded. Taste is subjective. With that in mind, here are a few notes: Again, this isn't scientific. It's for entertainment purposes only. In other words, we didn’t create spreadsheets evaluating IPA rankings. We didn’t track sales data to learn which lager is Utah’s best-seller. I selected eight beers that are anecdotally (and sometimes empirically) well-regarded. Or that I simply enjoy. I also tried to pick four head-to-head matchups that compared similar styles and ABV amounts. The beers are also relatively easy to find around Salt Lake (yes, that’s another limitation — we didn’t venture outside the valley to procure the contestants). I purchased all but one at the source (I picked up one beer at my local Harmons after learning it wasn’t available at the brewery’s package agency). All that said: I hope you enjoy this episode. I really like these tasting podcasts with Dave because he’s so knowledgeable about craft beer. If you’re new to the podcast, Dave is a longtime craft beer connoisseur and an award-winning homebrewer. He also is a professional writer and editor and a contributor to utahbeernews.com. Thank you for listening. Please sit back and enjoy the episode. For an accompanying article about the 2020 Utah Beer News Beer Bracket Challenge, please visit UtahBeerNews.com. Enjoy the episode! Episode 32 | March 16, 2020

Harmon's Grocery is taking steps to minimize the impact of the COVID-19 spread and keep shelves stocked.  In a press release, Harmons announced they are “continuing to work closely with our suppliers to ensure shelves are stocked to meet the needs of our customers.” Lindee Nance, Harmons Vice President of Marketing joins Lee to discuss how the company is handling COVID-19. 

In this episode, Brandon and Chef Lesli were able to sit down and chat with the Caffe Ibis Director of Coffee, Brandon Despain! Seriously, how awesome is that title? Brandon travels around the world for Caffe Ibis finding the best of the best to add to their coffee line. He is here to share the Caffe Ibis story, explain how coffee is produced, direct vs. fair trade and so much more. Take a listen!

Chef Lesli and Brandon sit down and have a lengthy discussion with Chef Callyn regarding plant based cooking, her culinary background, and meat alternatives such as Tempeh. For more information and healthy plant based recipes visit HarmonsGrocery.com

This week Mariah Christensen is back to talk a little bit about bean-to-bar chocolate with Chef Lesli and Brandon. Here she explains the difference between craft and candy chocolate, flavor notes, and why we put chocolate in the same category as cheese.

On this episode of "Taste of Harmons" we meet with Chef Aaron and Dietitian Jonnell to talk about cooking oils. We're answering the question: Why does what oil you cook with matter? Every oil has a different smoke point which makes different oils perfect for different cooking methods. But what is a smoke point? It's the temperature at which the oil stops shimmering and starts to burn. One of the most popular cooking oils is olive oil because, unless it's extra-virgin olive oil, it has a smoke point of 465°-470°.    There are also an assortment of health benefits to cooking with oils at or below their smoke points! For more information, check out our Cooking with Oils brochure—found in the oil aisle at every Harmons.    There are also an assortment of health benefits to cooking with oils at or below their smoke points! For more information, check out our Cooking with Oils brochure—found in the oil aisle at every Harmons.

The deadline to gather 116,000 signatures for moving the tax-reform referendum onto the ballot is 5 p.m. Tuesday. Harmon's grocery stores plan to stop signature gathering at 3 p.m. Bob Harmon, chairman of Harmons, talks with Lee about how the signature-gathering process has gone in Harmons. 

This week we’re here with Sara Lund and Ryan Santos from Honest John Bitters to talk about bitters. Listen and learn a little about the company and the brand, how they make their bitters, and so much more!

Welcome to the pilot episode of the Taste of Harmons podcast! Today we’re talking cheese: tips and tricks for a beginner’s cheese board, what flavors are trending, and a few stories of some really unique cheeses. And find videos, photos, and other information in every episode’s blog!

This is a special release episode. Brandon and Chef Lesli from Harmons Grocery do a mock episode in preparation for an upcoming podcast project called Taste of Harmons.

New research finds employees produce better quality of work when they are fed vs getting more money.  But what does it cost to feed employees on a regular basis?  KSL Newsroom Assistant Camille Gehring is in charge of feeding the masses and gives some insight. Find out how you can help your employers feed you if it's in their budget.  And what's the most expensive item workers take for granted? You can follow this show on Twitter and on Facebook.  And to see what Heather does when she's not talking money, go to her personal Twitter page. Be sure to email Heather your questions and request topics you'd like her to cover here.

(Probably. Can't confirm.) TODAY ON THE SHOW: Another Delaney's Download! How did Suzette's boobs make Johnjay's head bleed? Johnjay's new celebrity crush! ...or is it... PLUS, soMUCHmore!

Jorge Fierro is the founder and CEO of RICO Brand, a company that makes a line of gourmet ready-to-eat Mexican products sold in grocery stores in the Mountain West region. Getting his start at the Downtown Salt Lake Farmer's Market in 1997, Jorge has grown RICO Brand into a multimillion-dollar business and his products are now available at local grocery stores such as Smith's, Harmons, Dan's Market, Whole Foods and many others. On today's program, Fierro shares his story of leaving law school in Mexico and coming to the United States to pursue his initial goal of becoming fluent in English. He also talks about his efforts to feed the homeless population in Salt Lake through his work with the Burrito Project SLC.

Jon wishes to remain apolitical, Justin is chugging 'Gorilla Milk,' and Jackson is a total creeper. Plus: Mitt Romney, Ben McAdams, and other politicians stop by to talk about everything besides politicsThe cookie debate rages onJon has a spending problemWe continue to broadcast live from Harmons for our family food driveWant to advertise on our podcast? Email camila@bwaymedia.com

Bonjour! In what language are you not reading Infinite Jest? How many degrees of separation are you from a famous Harmon? What piece of legislation sounds most like the name of a dude who will tell you to read Infinite Jest? Join Jenny and Caitlin for all this and more.

Episode 357 of the Short Time Wrestling Podcast visits with Lehigh alum and wrestling media member Denny Diehl as he shares his memories and stories about the late John Harmon. John J. Harmon, the EIWA's Sports Information Director Emeritus, passed away Tuesday, September 26, 2017. A 1959 graduate of Lehigh University John earned a B.A. in mathematics, is survived by his wife Elaine Oberkotter Harmon and his daughters Debbie and Wendy and their families. John was a computer programmer/systems analyst by profession. Many knew him as the publisher for twenty-four years of the EIWA Newsletter, the clearinghouse of all information regarding the teams of the Eastern Intercollegiate Wrestling Association, the nation's oldest wrestling conference. He was the EIWA Sports Information Director for more than two decades. John worked with Greg Strobel, the EIWA's Executive Director, to create the conference's first website which incorporates many of the features of the EIWA Newsletter, which ceased publication in 2014. John co-authored the first and second editions of The History of the EIWA and from 1983-90 was editor of National Mat News. In 2012 he received the Dellinger Award as the nation's top wrestling journalist. He was a member of the Board of Governors of the National Wrestling Hall of Fame in Stillwater, OK, its NJ Wrestling Hall of Fame chapter and served a decade on the EIWA Hall of Fame Committee. The generosity of John and Elaine to Lehigh was boundless. They were the lead donors for the renovations of Grace Hall that became Leeman-Turner Arena. Typical of the man, he insisted that the arena be named, not after himself, but after Hall of Fame coaches Gerry Leeman and Thad Turner. The Harmons also supported the building of Goodman Stadium, the head wrestling coach and assistant coaches’ endowments, the Michael Caruso Wrestling Complex, and the John J. Harmon '59 Wrestling Scholarship. Elaine assembled thousands of care packages for service members who were deployed to Iraq and Afghanistan. His community activities included the Lawrence Township Board of Education, the Mercer County Human Services Advisory Council, the Lawrence Rotary Club, and several New Jersey statewide committees dealing with education. A lifelong railroad enthusiast and investor, Harmon was a member of the National Railroad Historical Society. JOIN THE TEAM And if you're a fan of the extensive and broad-based reach of the shows on the Mat Talk Podcast Network, become a TEAM MEMBER today. There are various levels of perks for the different levels of team membership. If you like wrestling content -- scratch that -- if you LOVE great wrestling content, consider becoming a team member. You'll get some cool stuff too. The Short Time Time Wrestling Podcast is proudly supported by Compound Clothing. And if you haven't already, leave a rating and a review on iTunes. GET DAILY WRESTLING NEWS! You like wrestling news, right? Of course you do. Did you know you can sign up for FREE to subscribe to the Mat Talk Online DAILY WRESTLING NEWS e-mail newsletter that's published EVERY morning with the previous day's top news stories from outlets all around the globe. It's free and it's a great way to start your wrestling day. SUBSCRIBE TO SHORT TIME iTunes | Stitcher | Spreaker | iHeartRadio | TuneIn | Google Play Music | iOS App | Android App | RSS Almanac Time! Get the Cadet & Junior Nationals All-American Almanac, a 250-page digital download. It's available now and if you use the promo code "JB" you'll save $5 off the cover price. It's got every All-American EVER in Fargo (and the locations that were before Fargo) and every breakdown by year and state. Oh, you know this guy who says he placed at Juniors? Fact check him or her quickly by buying one now! Looking to start a podcast of your own? Get a free month with Libsyn by using the promo code MTO when you sign up. You'll get the remainder of the month from when you sign up as well as the next month free. It'll be enough time to kick the tires and lights some fires.

The Harmon brothers are at a crossroads with their dairy. They’re getting older and don’t have kids to inherit the farm. So they made the owners of Looking Glass Creamery an offer they couldn’t refuse: buy the dairy and we’ll teach you how to run it. For the next year, the cheesemakers are living in an RV outside the Harmons’ home as they build a future together.

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.Butcher's Bunches is a no-sugar-added, all-natural, hand-made jam company based out of Logan, Utah. Liz's background as a pastry chef and her traveling experiences made her adventurous with flavors and cuisine, and she was always looking for a new challenge in the kitchen. But her love of cooking wasn't her only motivation to be creative. Her son, Kenneth, was born with autism and developmental delays and has to adhere to very strict dietary restrictions. With a no sugar, no preservatives, basically “no fake” diet, Liz was always looking for ways to truly showcase the fresh and natural flavors found in produce, and change perceptions on what food tastes like.Butcher's Bunches has grown into a national company that places people and relationships first. In a quick six years, Butcher's Bunches has gone from farmer's markets to being in Harmons and Whole Foods and distributed in Kroger's around the country. But while they've experienced incredible growth, they've also stayed true to their values of family, relationships, and high-quality jams.Join us on the Utah Foodie as we sit down with Liz Butcher and dive into the inspiring and delightful story behind Butcher's Bunches.—This episode was sponsored by…90.9FM KRCL — Community Connection and Music DiscoveryVive Juicery — A Utah-based cold-pressed juiceryThe 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 of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

Bad open - Spencer is George Castanza - unemployed, moved in with parents. Hyrum's hell - goes to Salt Lake City against his will for a visit to the Circus - Hyrum plays with PETA protesters at the Circus - Brother in law is terrified of Clowns. Kimball's Ambien story. Kimball has a cold... Kimball's news bender, Orrin Hatch is bad. Movie Money, scary movies aren't as scary anymore, Harmons sucks. Bungled Baja, Netflix threw in the towel, what animated series would you bring back. The stain shows up for the last 10 minutes, eating peanut butter. Spencer's daughter might be gay - she's not going to Thanksgiving, family reunions sucks.

In this episode I sit down and chat with Jarom Bischoff from Exigent Records about the upcoming Crucial Fest that he is putting on in downtown Salt Lake City. We talk about the bands playing, the sponsors, what people can expect from the 4 day event, and even how you can get involved by helping their kickstarter. I play 4 tracks from bands playing Crucial Fest including Hurris & Gig, Settle Down, Harmon's Heart, and Burning Love. You can check out all of the episodes at www.iamsaltlake.com Connect on Facebook.com/IamSaltLake or on twitter.com/iamsaltlake Please call into the voicemail (385)202-5926 with upcoming events you want to promote, feedback, suggestions, or just to say hello. Please rate review us in iTunes, and share us with your family and friends!

In November, we gave our first impressions of several new fantasy shows, including ABC's fairytale drama "Once Upon a Time." We liked it, but didn't love it... but many of our listeners urged us to give it more time. We're happy to say that we stuck with the series, and now, we're pretty smitten. Then, we discuss the season finale of "American Horror Story" on FX. The last time we checked in on the Harmons and the Murder House, we were looking forward to how the show would wrap up its deliciously dark first year.

[CDATA[Bad open - Spencer is George Castanza - unemployed, moved in with parents. Hyrum's hell - goes to Salt Lake City against his will for a visit to the Circus - Hyrum plays with PETA protesters at the Circus - Brother in law is terrified of Clowns. Kimball's Ambien story. Kimball has a cold... Kimball's news bender, Orrin Hatch is bad. Movie Money, scary movies aren't as scary anymore, Harmons sucks. Bungled Baja, Netflix threw in the towel, what animated series would you bring back. The stain shows up for the last 10 minutes, eating peanut butter. Spencer's daughter might be gay - she's not going to Thanksgiving, family reunions sucks.]]