Salt Lake Magazinehttp://saltlakemagazine.com/blog/feeds/atom/2016-07-01T17:52:00+00:00Secret SLC2016-07-01T17:52:00+00:00Mary Brown Malouf/blog/author/mary/http://saltlakemagazine.com/blog/2016/07/01/secret-slc/<p>It's a secret. So I'm not going to tell you much about it, just show you some pics and mention a list of names:<img alt="" height="500" src="/site_media/uploads/June%202016/secretsculpture.jpg" width="375"><img alt="" height="500" src="/site_media/uploads/June%202016/secretbar.jpg" width="375"></p> <p>The Rest, Five Wives, Beehive, Zest, Alexa Norlin, Tiffini Porter, Katie Eldredge,</p> <p><img alt="" height="500" src="/site_media/uploads/June%202016/secretbarber.jpg" width="500"></p> <p>Janice, Pablo, Baya, Janice, Derek, Janice, </p> <p><img alt="" height="500" src="/site_media/uploads/June%202016/secretguymike.jpg" width="381"></p> <p>FBI, Kanter, Mo, Mister Pauper, Anil, Andrew, Traci, </p> <p><img alt="" height="500" src="/site_media/uploads/June%202016/secretdrag.jpg" width="375"></p> <p>Cheryl Forester, Marco, Elle, Denise, Casey</p> <p><img alt="" height="500" src="/site_media/uploads/June%202016/secretcorpse.jpg" width="500"></p> <p>You figure it out!</p>Staff Picks: Spicy Cowgal, Family Fourth in Park City, Motown2016-07-01T11:49:00+00:00Salt Lake magazine/blog/author/webintern/http://saltlakemagazine.com/blog/2016/07/01/staff-picks-spicy-cowgal-family-fourth-in-park-city-motown/<p><em>Salt Lake</em> magazine staff members know the hottest events in the Beehive. Here's what we'll be up to this weekend.</p> <p><img alt="" height="363" src="/site_media/uploads/June%202016/hellsbackbone.jpg" width="550"></p> <h2>Parades, Ice Cream and Spicy Cowgal Chipotle Meat Loaf</h2> <p>I would argue, non-violently, of course, the best Fourth of July in the U.S. of A. is in Boulder, Utah.</p> <p>You’re in the middle of mountain majesty to bear witness to the spectacular parade—odds and ends of fire fighting equipment, a few riders on horseback and an assortment of pickups manned and womanned by candy-tossing patriots.</p> <p>If you’re especially lucky, the firefighters will hose you down.</p> <p>Afterwards, you'll find me at the annual ice cream social.</p> <p>Finish the day—if you can stand anymore bliss, with spicy cowgal chipotle meat loaf at <a href="http://hellsbackbonegrill.com/" target="_blank">Hell’s Backbone Grill</a>. </p> <p>Parade launches into glory at 4:30 p.m.</p> <p><em>— Glen Warchol, Managing Editor</em></p> <p><img alt="" height="448" src="/site_media/uploads/June%202016/screen_shot_2016-07-01_at_9.23.37_am.png" width="550"></p> <h2>Family Fourth in Park City</h2> <p>Fourth of July fireworks inevitably steal the show, but my Independence Day isn’t complete without a morning spent in Park City. My family and I start the morning off with the Park City Ski Team 5K, followed by City Park’s Pancake Breakfast (no guilt after running a 5K) before we relax (hopefully we can score a shady spot) to watch the parade.  </p> <p>We walk EVERYWHERE on the Fourth. It’s a busy day in Park City, so my advice would be to park outside of Main Street and either walk to the parade or take Park City’s free bus into the Main Street area. I’m a big fan of wearing a hat and comfortable shoes, carrying water, and packing extra snacks for the kids.</p> <p>This is my family from last year’s 4th of July 5K (I’m 307). </p> <p><em>— Val Rasmussen, Editor (Utah Bride &amp; Groom magazine)</em></p> <p><em><img alt="" height="200" src="/site_media/uploads/June%202016/screen_shot_2016-07-01_at_11.48.35_am.png" width="550"></em></p> <h2>Celebrate America with Motown</h2> <p class="p1">Looking to celebrate America with a bit of a Soul and R&amp;B? Go see Motown the Musical – now at the Janet Quinney Lawson Capitol Theatre. With songs like “Can’t Help Myself (Sugar Pie, Honey Bunch)”, “I Heard It Through The Grapevine”, “ABC”, “Dancing In the Street” and so many others, 59 songs in total to be exact.</p> <p class="p1">You will not be able to stop yourself from moving with the music. All of these songs spark memoires of where you were when you first heard these songs on the radio. The musical is based on the book by Barry Gordy about Barry starting Motown records.</p> <p class="p1">With a cast that takes on some huge names in the music business, they share their amazing talents with the Salt Lake audience.  This is a perfect way to start your Holiday weekend, with some true American music and talent that sparkles and shines.</p> <p class="p1"><em>— Melody Kester, Office Manager</em></p>Peter Bjorn and John Pairs Charm with Frenzy, Does Sweden Proud2016-07-01T11:32:00+00:00Maria Pappas/blog/author/web/http://saltlakemagazine.com/blog/2016/07/01/peter-bjorn-and-john-pairs-charm-with-frenzy-does-sweden-proud/<p class="p1">Sweden was represented in a big way last night, Thursday, June 30 at the Ogden Amphitheater, thanks to <a href="https://www.peterbjornandjohn.com/"><strong>Peter Bjorn and John</strong></a>. As someone who has personally been in awe of their work since high school many, many moons ago, this was a long-awaited live show that didn’t disappoint.  </p> <p class="p1"><img alt="" height="363" src="/site_media/uploads/June%202016/screen_shot_2016-07-01_at_11.31.49_am.png" width="650"></p> <p class="p1">In this last installation of this year’s <a href="http://www.ogdentwilight.com/"><strong>Ogden Twilight Festival</strong></a>, the seizure-inducing lighting was on point, the set up was efficient, and the event as a whole was civil, save for the shoving gaggle of teenyboppers anxious to take the perfect selfie of themselves in front of the band.</p> <p class="p1">Meanwhile, two dudes behind me debated how to pronounce Bjorn’s name (“Is it ‘Be-<em>jorn</em> or Be-<em>yorn</em>’?”); another guy patiently explained to his pal how the band was known for “Young Folks.” </p> <p class="p1">Damn if the trio’s live chops weren’t frenetic. For an act whose jaunty vibes recall <a href="http://www.fitzandthetantrums.com/">Fitz and the Tantrums</a> and drop the bass like <a href="http://www.youngbloodhawke.com/">Youngblood Hawke</a>, frontman Peter was surprisingly shameless about thrashing around stage, leaping about, and moonwalking across the stage.</p> <p class="p1">People initially chuckled at how this badassedness contrasted against a coy introduction of his bandmates (“I love their Swedesh accents; they’re so cute!” cooed the self-portraitist next to me), but soon got onboard. </p> <p class="p1">New album <em>Breakin’ Point </em>is a stellar feat too. Seventeen years in, their music hasn’t thawed one bit. A few tracks indicate a possible divergence from their usual sound into more nostalgic material. “Between the Lines” sounds like Simon and Garfunkel and “In This Town” evokes the breeziness of The Smiths. Still, their trademark keyboard pounding came full force in “Dominos.”</p> <p class="p1">Because a PB&amp;J appearance would be replete without it, they showed off their whistling chops in “Amsterdam.” And oh, the delicious cowbell of “What You Talking About?” with John’s deliberate drumming was enough to soak your bones with endorphins.</p> <p class="p1">Last number “Up Against” was served with reckless abandon. Peter risked electrocution by straddling – and knocking over – his mic stand while shredding. He proudly waved a Swedish flag in our faces, then allowed the front row to touch his guitar before whisking off backstage. We were left flustered and wanting more. Alas, here’s hoping they’ll return to Utah soon.  </p> <p class="p1">For more photos from the show, go<a href="https://flic.kr/s/aHskBToNt5"><strong> here</strong></a>. </p>Local Burger Kings2016-07-01T08:50:00+00:00Mary Brown Malouf/blog/author/mary/http://saltlakemagazine.com/blog/2016/07/01/local-burger-kings/<p class="p1"><em>Lettuce and tomato? Meh. Bite into something royally different.</em></p> <p class="p1"><img alt="" height="975" src="/site_media/uploads/June%202016/wt0c1638.jpg" width="650"></p> <p class="p1"><strong>Chedda burger</strong></p> <p class="p2">Chedda Burger started as a food truck and expanded into bricks and mortar. Burgers are made with 100-percent Angus beef, free of hormones and antibiotics and routinely cooked to medium unless you intervene. Patty toppings tend to be Portlandia-hipster—mac and cheese and green chilies, or cream cheese, pulled pork and fried jalapenos, for instance. They verge, Voodoo Donut-style, on the ridiculous: a beef patty with blue cheese and bacon, arugula and cranberry sauce served on a Krispy Kreme donut?<em></em></p> <p class="p2"><em>26 E. 600 South, SLC, 602-865-9797</em></p> <p class="p1"><strong>Pago</strong></p> <p class="p2">The famous Pago Burger uses a custom ground beef mix of ground chuck, brisket and short rib—the patty almost overwhelms the bun so you might end up eating it with a knife and fork, but I forgive that because the beef flavor is so good. It’s topped with bacon, Gouda, house-pickled onion, black garlic aioli and comes with truffle frites. The wine-savvy staff will suggest a perfect pairing from the varying by-the-glass selection.</p> <p class="p2"><em>878 S. 900 East, SLC, 801-532-0777 </em></p> <p class="p1"><strong>Paris Burger</strong></p> <p class="p2">The bun is toasted, so there’s no Soggy Bun Syndrome. The eight-ounce Utah-grown, grass-fed, open-range sirloin beef patty is raspberry red inside—rare but not raw—and barely charred. It’s topped with Gruyere, <em>naturellement</em>, and comes with all-American sides, like <em>pommes frites</em>. Because no one can ever leave well enough alone, this burger lily can be gilded with duck foie gras and caramelized shallots. Just add $14.95 to the original $15.95 tab.</p> <p class="p2"><em>1500 S. 1500 East, SLC, 801-486-5585</em></p> <p class="p1"><strong>HSL</strong></p> <p class="p2">HSL stands for Handle Salt Lake—Chef Briar Handly’s much anticipated restaurant in Salt Lake. This is not a clone of Handle in Park City, but Handly’s innovative approach and impeccable palate are the same. His signature burger is made from prized beef cheek, one of the most flavorful cuts on a cow, topped with house-made American cheese and onions, and sided with duck fat potatoes—so much better than truffle oil!</p> <p class="p2"><em>418 E. 200 South, SLC, 801-539-9999</em></p> <p class="p1"><strong>Burgers &amp; Bourbon</strong></p> <p class="p2">A luxe burger palace in the deeps of Montage, B &amp; B says what it is. The beef is the star—a proprietary mix of Niman Ranch chuck ground in-house by the chef and served in its most basic rendition on a potato roll with Gold Creek aged cheddar. From there, things get more complicated, the top of the pyramid being the $32 Lux Burger, topped with foie gras, truffled cheese, bourbon-onions and arugula.</p> <p class="p2"><em>9100 Marsac Ave., Park City, 435-604-1300</em></p> <p class="p1"><strong>Tonyburgers</strong></p> <p class="p2">Not a chef burger but a mini-chain burger—nevertheless, the beef is a custom blend of chuck, sirloin and brisket, all USDA Choice and, surprisingly, 90-percent lean. Patties are 1/3 pound, griddled at 400 degrees and served with your choice of toppings. Eat this instead of a fast-food burger. You’ll be a lot happier.</p> <p class="p2"><em>613 E. 400 South, SLC, 801-419-0531 (and other locations)</em></p> <p class="p1"><strong>Copper Onion Burger</strong></p> <p class="p2">Copper Onion’s burger is an over-the-top local celebrity—made with Pleasant Creek Ranch wagyu beef on a slightly-too-soft house-made bun with caramelized onions and aioli.</p> <p class="p2"><em>111 Broadway #170, SLC, 801-355-3282</em></p> <p class="p2">Click <a href="/blog/2016/07/01/building-a-better-burger/" target="_blank"><strong>here</strong></a> to see #burgerlove galore.</p>Building a Better Burger2016-07-01T08:45:00+00:00Mary Brown Malouf/blog/author/mary/http://saltlakemagazine.com/blog/2016/07/01/building-a-better-burger/<p class="p1"><em>Local ingredients and hands-on crafting make chefs’ burgers top in Utah eateries and backyards alike.</em></p> <p class="p1"><img alt="" height="433" src="/site_media/uploads/June%202016/wt0c2286.jpg" width="650"></p> <p class="p1">In the life of an American food writer, burger-story assignments come up fairly often.</p> <p class="p2">Here’s why: At regular intervals, the foodist public and the American food writer both reach their limits of tolerance with trendy, multi-ingredient, cutting-edge, unpronounceable food (foie gras ice cream, whiskey foam, antique carrots.) Then it’s time for an article about the everlasting American favorite food, the hamburger.</p> <p class="p2">Burgers never decline in popularity—witness the recent opening of Proper Burger, a sister restaurant of Proper Brewing—but they do change in style.</p> <p class="p2">Half a decade has passed since I compiled a list of the 75 best burgers in Utah. I reviewed  the list recently and remembered I had divided burger-dom into different kingdoms: classic burgers, stunt burgers, kid burgers, garlic burgers, etc. All those categories still stand, but a new one—the chef’s burger—is making news.</p> <p class="p2">Nearly every chef-run restaurant now has a burger. And reviewing them, I realize that the big news about burgers these days is not where’s the beef, but what’s the beef? Burgers today in Utah are the same—meat and a bun—only different. They’re way better.</p> <p class="p2"><img alt="" height="975" src="/site_media/uploads/June%202016/wt0c0408.jpg" width="650"></p> <h2 class="p2">Must-Try Meat Markets</h2> <p class="p1"><em><strong>Beltex</strong></em></p> <p class="p2">Philip Grubisa breaks down—as in, cuts up—a couple of local steers a month. He sells hand-cut steaks, ribs, cheeks and briskets. And lots of ground beef. “Most of what we grind is chuck, because that’s what is left after we cut the steaks. But we custom grind all the time,” says Grubisa, owner of tiny Beltex Meats, an artisanal butcher shop in Salt Lake.</p> <p class="p2">“Lots of people want their own blend of brisket, short rib, whatever.” Personally, Grubisa likes to make burgers from beef shank meat—he says it has a stronger beef flavor. “I grind it twice because it tends to be fibrous, and I add ground beef fat in a 70/30 proportion. You especially need fat in your blend if you’re cooking your burgers on a griddle or frying pan.” <em>511 E. 900 South, SLC, 801-532-2641, <a href="http://beltexmeats.com/" target="_blank">beltexmeats.com</a></em></p> <p class="p1"><strong><em>Snider Brothers Meats</em></strong></p> <p class="p2">Family-run Snider Brothers is a Utah institution, butchers since 1938. They will custom grind anything, but they also have several suggested blends of ground beef in your choice of percentages:  Five-percent, 15-percent and 22-percent.</p> <p class="p2">Besides that, you can buy pre-made patties—including garlic-flavored ones—in any of those percentages, making a burger party a piece of cake. <em>6245 S. Highland Dr., SLC, 801-272-6469, <a href="http://sniderbrosmeats.com/" target="_blank">sniderbrosmeats.com</a></em></p> <p class="p1"><em><strong>Frody’s Salt &amp; Smoke</strong></em></p> <p class="p2">Frody Volgger is best known as a pigmaster—he makes wurst for Beer Bar, meatballs for Zao and the case of his shop is filled with cuts from Christianson’s swine. But he also sells beef. Organic, grass-fed beef from Lonetree Ranch in Wyoming.</p> <p class="p2">Like all grass-fed beef, it has a taste and texture slightly different from grain-fed beef, and it makes an excellent grind for burgers. <em>155 W. Malvern St., SLC, 801-680-8529, <a href="http://saltandsmokemeats.com/" target="_blank">saltandsmokemeats.com </a></em></p> <p><img alt="" height="529" src="/site_media/uploads/June%202016/beef_patties_raw.jpg" width="650"></p> <h2 class="p2">What’s the Beef?</h2> <p class="p1">Obviously, the heart of a burger is the meat. And hamburger meat has changed—drastically. Instead of grocery store- packaged ground beef, discerning burger-making chefs are seeking out local/grass-fed/naturally raised beef, then specifying how much of which cut they want in their blend. Backyard burger cooks can do the same thing. You can even experiment a little by mixing ground bacon or pastrami into your beef blend.</p> <p class="p1"><strong>Tips on buying burger meat:</strong></p> <ul> <li class="p2">For a medium-rare to medium-well cooked burger, a 70/30 ration of meat to fat is best.</li> <li class="p2">If you like your burgers really rare, use a lower proportion of fat and a better cut.</li> <li class="p2">If you like your burgers well-done, you will want a higher proportion of fat to keep it juicy.</li> <li class="p2">High-priced cuts can be a waste of money for burger meat. Lesser cuts—chuck and round—are muscles that get used more and therefore have more flavor.</li> </ul> <p class="p1"><strong>Tips on shaping the patty:</strong></p> <ul> <li class="p2">Use a light hand—don’t slap the meat around. You want to leave tiny spaces between the meat.</li> <li class="p2">One-third of a pound is the ideal amount. Those one-pound burgers are gross, and if you make them smaller than a third of a pound, they are hard to cook accurately.</li> <li class="p2">Be sure the patty is uniformly thick, so it will cook through evenly.</li> <li class="p2">Lightly salt the patties and let them rest at room temperature before cooking.</li> </ul> <p>Click <strong><a href="/blog/2016/07/01/local-burger-kings/" target="_blank">here</a></strong> to see a roundup of our favorite local burger kings.</p>Movie Review: “The Purge: Election Year”2016-07-01T08:38:00+00:00Richard Bonaduce/blog/author/RichardB/http://saltlakemagazine.com/blog/2016/07/01/movie-review-the-purge-election-year/<p class="p1">In “The Purge: Election Year” (P3), it’s been 25 years since the fringes of the Republican party coalesced into the New Founding Fathers of America (NFFA) and rose to power, their platform resulting in The Purge: one night annually, crime is legal, including murder, mayhem, and the sporting of goofy masks. </p> <p class="p1"><img alt="" height="366" src="/site_media/uploads/June%202016/p3c.jpg" width="650"></p> <p class="p1"><em>Some of the bad guys from “The Purge: Election Year”, from Universal are a study in subtle political commentary.</em></p> <p class="p1">But running or President is female senator Charlie Roan (Elizabeth Mitchell), an amalgam of Obama, Clinton and Sanders; she has grassroots support with a she-can’t-possibly-win vibe who speaks of ending The Purge to save the soul of the country.</p> <p class="p1">Meanwhile, her NFFA opponents are theocratic wingnuts whose behind-closed-doors purging is a mix of the Spanish Inquisition and K-Street elitism. P3 attempts satire, but the dialogue is heavy with exposition and dumbed down far below the age of its R-rated audience.</p> <p class="p1"><img alt="" height="373" src="/site_media/uploads/June%202016/p3a.jpg" width="650"></p> <p class="p1"><em>Joe (Frank Grillo) and Senator Roan (Elizabeth Mitchell) try and last the night in “The Purge: Election Year”, from Universal.</em></p> <p class="p1">Though any authentic socio-political commentary can barely be heard above the gunfire, that doesn’t mean it isn’t there: Foreigners travel to America to Purge, eventually threatening our main characters while wearing politically-themed masks, only to be gunned down by real Americans, probably for trying to steal our sweet purging jobs.</p> <p class="p1">The violence and language are as jarring as the music; melodramatic to the point of distraction. Comic relief comes from Joe (Mykelti Williamson), who as The Black Guy is apparently allowed to say some truly racist stuff. </p> <p class="p1"><img alt="" height="433" src="/site_media/uploads/June%202016/p3b.jpg" width="650"></p> <p class="p1"><em>An armed founding father threatens Joe (Frank Grillo) and Senator Roan (Elizabeth Mitchell) in “The Purge: Election Year”, from Universal.</em></p> <p class="p1">Leo is back from “The Purge: Anarchy” (played again by Frank Grillo), and it’s been two years since his come to Jesus moment on the streets. He’s now head of security for Senator Roan, herself a survivor of a Purge that took her family 18 years earlier.</p> <p class="p1">The Purge is the Inequality issue of 2025, since those who mainly suffer are poor. To address that criticism, the NFFA repeals an exemption for government officials this Purge, which makes even the likes of Senator Roan fair game. Soon, overlapping assassination attempts result in more false endings than “The Return of the King”. </p> <p class="p1">But at least writer/director James DeMonaco knew where to quit, weaving the demise of his own franchise into the plot. The Purge premise existed mainly to showcase a variety of depravity rather than offer up and real commentary, and the “Saw” franchise notwithstanding, how sustainable is that? But it’s a shame the trilogy seems to be over before it actually said what it’s been trying to say amidst the gunfire.</p> <p class="p1"><em>---</em></p> <p class="p1"><em>105 minutes </em><br><em> Rated R for disturbing bloody violence and strong language</em><br><em> Director: James DeMonaco</em><br><em> Writer: James DeMonaco</em><br><em> Stars: Elizabeth Mitchell, Frank Grillo, Edwin Hodge, Mykelti Williamson</em></p>Preview: Squirrel Nut Zippers at Deer Valley2016-06-30T22:28:00+00:00Christie Gehrke/blog/author/ChristieG/http://saltlakemagazine.com/blog/2016/06/30/preview-squirrel-nut-zippers/<p>Remember the Squirrel Nut Zippers? Of course you do. The group rose to fame along with other retro-swing style bands in the late 1990s and then kind of quickly went away when a few band members left and a couple others got divorced. That'll happen.</p> <p> But, they're back, celebrating the 20<sup>th</sup> anniversary of their best-selling album <em>Hot</em>. Sort of. Bandleader Jimbo Mathis has assembled a new group of musicians to carry on the band's name—and nostalgic style.</p> <p>Mathis sat down with Salt Lake magazine to discuss the group and their upcoming tour stop at Deer Valley.  </p> <p><img alt="" height="326" src="/site_media/uploads/June%202016/snz.jpg" width="640"></p> <p><strong><br></strong></p> <p><strong>Jimbo Mathis:</strong> Good morning. </p> <p><strong>SLM:</strong> Where are you? Is it morning still where you are?</p> <p><strong>JM:</strong> I'm in Mississippi. I'm a couple hours ahead. Yes, ma'am. I'm in my studio in the town I live in.</p> <p><strong>SLM:</strong> You're from Mississippi, right? That's where you were raised?</p> <p><strong>JM:</strong> Yes Ma'am. </p> <p><strong>SLM:</strong> You know you don't run into many men named Jimbo, outside of that area of the country.</p> <p><strong>JM:</strong> (laughs) that's kinda true. There's not a lot of Jimbos.</p> <p><strong>SLM:</strong> So, tell me about your tour. It's the 20<sup>th</sup> anniversary of your album <em>Hot</em>. So, is it a reunion tour?</p> <p><strong>JM:</strong> Well, the return of the Squirrel Nut Zippers was instigated by it being the 20th anniversary of the platinum record <em>Hot</em>. People started talking about it—some management and some other people that I've worked with years ago started approaching me about a tour last year. And the more we talked about it and the more we looked at it I decided I didn't really want it to be a reunion tour. I wanted it to be a return. So if I'm going to take the time to put the Squirrel Nut Zippers back together again, I want to do it for a while. So the impetus was the 20th anniversary of <em>Hot</em>, but the end result is the relaunch of the brand new Squirrel Nut Zippers.</p> <p><strong>SLM:</strong> So who have you brought onboard for this?</p> <p><strong>JM:</strong> I've really gotten the cream of the crop of the younger New Orleans musicians. Many of them were first intrigued by instruments like the trombone, banjo, ukulele and tuba from hearing Squirrel Nut Zippers. So, now there's an entire generation of elite musicians playing instruments in the traditional jazz scene down there who were very excited to come play music with the Squirrel Nut Zippers. It's something unique, you know? And so, I bring to the table some of the best New Orleans horn players. My fiddle player is from Texas, his name is Dr. Sick. He's in his twenties, so he can do backflips while he plays the fiddle.</p> <p><strong>SLM:</strong> I'm assuming he's not rally a PhD?</p> <p><strong>JM:</strong> No ma'am. They're all just wonderful players who are all in their twenties and thirties. The female lead that I brought is a performer named Ingrid Lucia and she's a New Orleans-based singer and performer and she is just phenomenal. She's a veteran like me and she is just a wonder. She is the only one who can add to what KatherineWhalen did the first time around. Katherine is retired from show business and doesn't want to do it but wants the band to go on. So there you go, it's Ingrid Lucia and just so many wonderful people in the cast. It's going to be outstanding.</p> <p><strong>SLM:</strong> So it's not a twenty year reunion show, but maybe 20 years since the album. So what have you learned in your 20 years in show business?</p> <p><strong>JM:</strong> Since the Zippers project I've gone on to do things like win a Grammy for blues with Buddy Guy. I essentially accepted a Grammy for him for an album I worked on—Traditional Blues Album of the Year in 2004. So, I've been heavily involved in my native Mississippi scene as a record producer and as an entertainer. I produced Elvis Costello's<em> Deliveryman</em>, which was up for a Grammy.</p> <p>What have I learned? What have I not learned? I've been a journeyman, producer, musician, entertainer and writer nonstop since the Zippers even started. So, this is a lifetime calling for me. Success or no success I'd still be doing what I'm doing right now. Regardless. Which is sitting in my shop full of instruments, full of papers, typewriters and erasers in Mississippi.</p> <p><strong>SLM:</strong> When I went to your website one of the first things I saw was a quote from NPR's Morning edition from about 20 years ago that said that it's not easy to categorize the Squirrel Nut Zippers' music. Is it easier to do that now?</p> <p><strong>JM:</strong> For them or for me? She didn't ask me to do that. I could have I done that. We're basically American vaudeville. I like 30s Punk—that one's always been good. But to me it was always vaudeville surrealism. It was half museum exhibit, half hot jazz band. And just a strange conglomeration of ancient Americana.</p> <p><strong>SLM:</strong> In the 90s, for me as a kid in rural Kentucky, I had never really heard music, until the movie <em>Swingers </em>brought everything to the surface. Do you feel like there's something now, or a feeling of nostalgia, that's going to bring that classic vaudeville sound back again?</p> <p><strong>JM:</strong> I've been thinking about that and it was so odd. The whole <em>Swingers</em> thing, we knew nothing about that. They were independent of each other. Basically we were playing our circuit in the Southeast to much acclaim but we didn't know about the scene until we went through to the west coast for the first time and played places like The Brown Derby. It kind of blew our minds that there was a whole scene going on and we had no clue.</p> <p><strong>SLM:</strong> I think the movement existed before the movie. The movie didn't invent the movement.</p> <p><strong>JM:</strong> They were kind of concurrent in a way. It had been building with certain groups and ourselves and we were getting some radio play there with <em>Hot</em>. So, I don't know what the chronology was, ma'am. I live out in the country. I still don't have a computer. I didn't have a tv then. I listened to AM radio in my car. I'm the last one to ask about popular trends.</p> <p><strong>SLM:</strong> You don't have a computer?</p> <p><strong>JM:</strong> No! (laughs) I still don't. I just don't have time to learn.</p> <p><strong>SLM</strong>: So what happens next? How long will this tour last?</p> <p><strong>JM:</strong> So basically we're signed on to the Kurland Agency, the premier booking agency in America. We signed-on as a full-time artist.</p> <p><strong>SLM:</strong> So you're going to tour a lot.</p> <p><strong>JM:</strong> We're going to tour, I'm writing new songs for a new record in the Squirrel Nut Zippers motif and you should expect new music from us very soon. In the meantime, the shows are going to be the thing—that's the thing now—to get out and see the people.  </p> <p> </p> <p>Squirrel Nut Zippers play Deer Valley/s Bright Night, Big Stars series on Sunday, July 3 at 7 pm. Tickets still available <a href="https://tickets.parkcity.institute/TheatreManager/1/login&amp;event=0">here</a>.</p>Sustainable Startups receives national recognition2016-06-30T21:18:11+00:00Salt Lake magazine/blog/author/webintern/http://saltlakemagazine.com/blog/2016/06/30/sustainable-startups-receives-national-recognition/<p>Sustainable Startups was just named a best-in-class resource for women business owners and entrepreneurs by the National Women's Business Council.</p> <p><img alt="" height="281" src="/site_media/uploads/June%202016/ss-logo-on-light.png" width="640"></p> <p>One of 200 different companies, Sustainable Startups will be featured on Grow Her Business: A Resource from Start-up to Scale-up. Going live on June 30, Grow Her Business is an online platform with valuable resources and information for women looking to start, grow or scale their businesses.</p> <p>Founded by Ian Shelledy and Michael Bell in 2013, <a href="http://www.sustainablestartups.org/" target="_blank">Sustainable Startups</a> is a non-profit organization that lends a helping hand to struggling entrepreneurs. However, instead of focusing on its potential profit, Shelledy and Bell like to know about the company's ideas, and most importantly, its values. Giving entrepreneurs access to office space, coworkers, training and more, Sustainable Startups fosters a positive, motivating business enviornment. </p> <p>Last year, the Salt Lake magazine did a write-up on Sustainable Startups, which can be found <a href="https://issuu.com/saltlakemagazine/docs/mj_flipbook" target="_blank">here</a> on page 63.</p>Fourth of July Fireworks2016-06-30T20:18:00+00:00Salt Lake magazine/blog/author/webintern/http://saltlakemagazine.com/blog/2016/06/30/fourth-of-july-fireworks/<p>The Fourth of July is right around the corner. Which means you should be prepared for a day packed with celebratory barbeques and a night filled with fantastic firework shows. Don't worry though, Salt Lake magazine already combed through the long list of shows and found what we think are going to be the biggest and best. Take a look.</p> <p><img alt="" height="360" src="/site_media/uploads/June%202016/2014_fireworks_1_189t41zk_7vz2gqwp.jpg" width="640"></p> <p><strong>Sugarhouse Arts Festival and Fireworks</strong>: Sugarhouse is going all out for the Fourth, with activities planned all day long. A full list is available <a href="https://www.sugarhousechamber.org/File/ace95e7e-8549-4d45-84cc-ec56cff21cdd" target="_blank">here</a> and the firework show will begin at 10 p.m. in the Sugarhouse Park.</p> <p><strong>Salt Lake Bee's</strong>: On Friday, July 1 and Saturday, July 2, the Salt Lake Bee's are playing the Fresno Grizzlies, with a fireworks display following each game.</p> <p><strong>Salt Lake City</strong>: Held at Jordan Park, Salt Lake City has its annual fireworks celebration planned for 10 p.m.</p> <p><strong>West Jordan Western Stampede</strong>: Events are running all weekend long in West Jordan. A full list is available <a href="http://www.westernstampede.com/" target="_blank">here.</a> The Fourth's fireworks show will be held at Veterans Memorial Park at 10 p.m.</p> <p><strong>Sandy</strong>: Deemed a “Sky Concert”, Sandy City's fireworks shows will be held at the South Towne Promenade at 10 p.m.</p> <p><strong>Park City</strong>: The Park City Mountain Resort plans to have its annual fireworks show at 9:30 p.m. in the Park City Base Area.  </p>&quot;Pigs &#39;N Pinot&quot; kicks off Solitude&#39;s annual summer dinner series2016-06-30T18:53:39+00:00Salt Lake magazine/blog/author/webintern/http://saltlakemagazine.com/blog/2016/06/30/pigs-n-pinot-kicks-off-solitudes-annual-summer-dinner-series/<p>Hosted by Solitude Mountain Resort, the annual Wasatch Mountain Table Dinner Series kicks off with “Pigs 'N Pinot” on July 3.</p> <p>The first of several themed dinners, “Pigs 'N Pinot” features delicious fresh and local food. With optional wine pairings available, dinner is served al fresco (meaning “in the open air”) next to Big Cottonwood Creek outside of The Inn at Solitude Resort. </p> <p><img alt="" height="213" src="/site_media/uploads/June%202016/wasatch_dinner.jpg" width="320"></p> <p>“The Wasatch Mountain Table Dinner Series provides one of the most serene, beautiful dining atmospheres you could wish for on a summer night,” said Andrew Fletcher, the director of food and beverage at Solitude Mountain Resort. </p> <p>“Pigs 'N Pinot” will be held at 5:30 p.m. on July 3 but it's not the only date for this fun summer dinner series. Additional dates will be held on: </p> <p>Sunday, July 24: “Cuisine of the Mountain West”</p> <p>Saturday, August 6: “Farmer's Harvest”</p> <p>Sunday, September 4: “Hops and Hoppers” </p> <p>In addition to great food and the crisp, refreshing mountain air, <a href="https://skisolitude.com/" target="_blank">Solitude Resort</a> is offering discounted hotel rates for those who wish to stay longer. Referred to as the Wasatch Mountain Table Lodging Package, guests can receive a $99 hotel room rate for The Inn at Solitude or receive 20 percent off select condominium-style Solitude Resort properties. </p> <p>Reservations for each night can be made <a href="http://skisolitude.com/wasatch-mountain-table" target="_blank">here</a>. Tickets are $125, which includes the optional wine pairings. For dinner only, tickets are $85.</p>