Salt Lake Magazine HomeContestDan Nailen's Lounge ActDealsGetawayGlen Warchol's CrawlerIn The HiveIn The MagazineKid FriendlyMary's RecipeOn the TableOutdoorsPC LifeShop TalkUncategorizedThu, 26 Feb 2015 16:53:00 +0000Mary&#39;s Recipe: Meat Balls with Marinara, thanks to Grandma Sue<p class="p1">Grandma Sue, who recently appeared on <a href="">Good Things Utah,</a> sent us this recipe for <strong>Joanie’s Meat Balls with Marinara. </strong>You’ll find more of her recipes in the newly released cookbook. Click <a href="">here</a> to buy your copy. Thanks, Sue!</p> <p class="p2"><img alt="" height="361" src="/site_media/uploads/Feb%202015/grandmasue.jpg" width="490"></p> <p class="p2"><strong>Joanie’s Meat Balls with Marinara</strong></p> <p class="p2">“This recipe makes two large soup pots of meatballs and sauce. It freezes well and is really handy to have on hand for unexpected company. My cousin Joan and I always get together to make a batch. Otherwise, it would take forever to roll out those meatballs by oneself.”—Grandma Sue</p> <p class="p2"><strong>Meat balls:</strong></p> <p class="p3">6 lbs. lean ground beef<br>2 lbs. Italian sausage, hot or mild<br>1 lb. bratwurst sausage<br>3 Tbsp. fresh garlic, minced or equivalent amount of garlic powder (not garlic salt)<br>2 Tbsp. dry Italian seasoning mix<br>3 cups of the warm sauce (recipe below)<br>2 eggs<br>2 cups Italian seasoned breadcrumbs<br>1 Tbsp. ground black pepper<br>1 1/2 cups fresh grated Parmiginao-Reggiano cheese</p> <p class="p3"><strong>Marinara:</strong></p> <p class="p3">1 (#10) can crushed tomatoes (approx. 102 ounces)<br>3 of the larger cans tomato sauce (approx. 28 ounces each)<br>6 packages McCormick/Shilling spaghetti sauce mix or equivalent<br>1/4 cup granulated sugar<br>2 Tbsp. black pepper, or to taste<br>3 Tbsp. Italian seasoning (oregano, basil, thyme, etc. mix)<br>3 lbs. crimini or white mushrooms, if desired, cleaned &amp; sliced<br>3 cups fresh grated Parmiginao-Reggiano cheese</p> <p class="p3">If desired: 2 additional lbs. Italian sausages, cut into 1” chunks and dropped into warm sauce with the meatballs &amp; mushrooms.</p> <p class="p3"><strong>Instructions:</strong></p> <p class="p3">In 2 large stock/soup pots divide all the sauce ingredients, except cheese, evenly (rinse out cans with small amount of water). Do not add mushrooms and cheese until just before dropping in the meatballs. Heat sauce ingredients, which have been thoroughly mixed at medium-low heat while preparing meatballs.</p> <p class="p3">In a very large bowl, put the ground beef and sausage, which you have removed from their casings, if needed. Add remaining meatball ingredients along with the 3 cups of the warmed sauce and mix until just blended. If you are garlic lovers like us, you will want to be able to smell a strong garlic aroma. If you don’t smell this, add more garlic.</p> <p class="p3">Add the prepared mushrooms to the warm sauce, then standing over the pots, make the meatballs using about 1/8 cup for each meatball. Drop into sauce as you make them. Reserve about 4 cups of the meatball mixture and just sprinkle, unformed, into the pan after you have added all the meatballs. This helps to “thicken” the sauce. Then stir in cheese.</p> <p class="p3">Place pots in 325-degree, pre-heated oven. Cover loosely with foil (this is to keep sauce from splashing out and making a mess in your oven). You can also bake this in a roaster oven if you have one. You will want to bake the sauce for at least 3–4 hours, stirring gently about every 45 minutes. Baking this sauce instead of cooking on top of the stove keeps the sauce from burning on the bottom of the pan and saves you a lot of work stirring.</p> <p class="p3">After about 3 hours, take out a meatball and cut in half. It should be done and the sauce reduced by about one fourth.</p> <p class="p3">*I usually set out my meats ahead of time so they can come to room temperature. Your hands can get very cold mixing and rolling those meatballs if you don’t. Do not over mix the meatball mixture. This will make the meatballs tough. Same goes for mixing meatloaf.</p> <p class="p3"><strong>MEATBALL SUBS:</strong> Cut Hoagie rolls in half lengthwise, lightly butter and toast on a griddle until browned slightly. Place cooked meatballs down length of roll to cover. Drizzle with the Marinara sauce and sprinkle with canned or freshly grated Parmesan cheese. Serve immediately.</p>Mary Brown MaloufThu, 26 Feb 2015 16:53:00 +0000's RecipeOn the TableFaces: Ben and Cresta Bateman<p><img alt="" height="735" src="/site_media/uploads/Feb%202015/ben-cresta-bateman.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p><em></em><br>Beyond the 58,000 American men and women in uniform who have been killed and wounded in nearly two decades fighting terrorism, a larger group has returned with emotional and mental issues ranging from crippling post-traumatic stress disorder to an inability to find a meaningful job and reintegrate into their communities. The seriousness of their problems is reflected in the statistic of an average of 20 vets a day committing suicide.</p> <p class="p1"><a href="">Sportsmen for Warriors,</a> one of many grassroots groups in Utah reaching out to the state’s 89,000 veterans of all wars, offers solace and understanding through outdoor recreation.</p> <p class="p1">CEO Ben Bateman, a West Point–educated Special Forces captain and Iraq veteran, says an important goal of the group is to enrich the lives of returning vets and first responders. “We take people on hunting trips, for instance, as a way to say ‘Thank you for your service and for all you’ve done.’ It’s an opportunity for them to reconnect with nature. There’s something healing in just being outside.”</p> <p class="p1">The program also offers fishing, river rafting, camping, boating, backpacking and skiing. “While some vets want to go out and kill a nice elk, some vets never want to touch a gun again,” Ben says.</p> <p class="p1">Ben’s wife Cresta Bateman, also a West Pointer who served as a captain in Baghdad, finds that working with returned vets is therapeutic to them both. “Every veteran who is coming back is returning with some burden. Not all veterans have PTSD, but that doesn’t mean I don’t have issues,” says Cresta. “Just staying connected with other people who chose a life of service to their country is hugely therapeutic to us.”</p> <p class="p1">SW also arranges for vets to share their stories with the community and connect their sacrifice with the vast majority of Americans who never served. “We’re trying to bridge that gap,” says Cresta.</p> <p class="p1">“It’s easy to thank a vet for his or her service,” Ben says. “It’s another thing to give veterans a platform to share their experiences.”</p> <p class="p1">Finally, SW connects veterans with businesspeople and community leaders for mentorship, job training, and to find meaningful jobs. “Maybe we will only be able to save one or two people a year, or a thousand,” says Ben. “But that’s what we want to do.”</p> <p><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Glen WarcholThu, 26 Feb 2015 13:25:00 +0000 The HiveIn The MagazineFaces: Elisabeth Nebeker<p><img alt="" height="356" src="/site_media/uploads/Feb%202015/elisabeth-nebeker.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p class="p1">With a 13-year background in marketing and public relations, Elisabeth Nebeker, <a href="">Utah Film Center’s</a> new executive director, knows the power of media to reach large audiences and foster conversations. Nebeker hopes to use that power to expand the Center’s reach, particularly to teens and children.</p> <p class="p1">The Center created Tumbleweeds, for instance, an annual children’s film festival. “There’s a lot of opportunity for education using this medium, whether it’s to develop critical thinking or to tell unique stories from different points of view.”</p> <p class="p2">Earlier this year, Utah Film Center helped program the Sundance Film Festival’s second Sundance Kids section. And in April, the film center will team with SpyHop, a digital media arts program for youth, and Shift Workshops, SpyHop’s sister organization that helps teachers incorporate film into their classes, for a new teen film festival. “It will be curated by teens, giving them that hands-on experience for planning an event,” Nebeker says.  </p> <p class="p2">A passion for film remains at the center of Nebeker’s efforts. “Come see a film. Come see what stories are being told. They can change peoples’ lives.” </p> <p><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Salt Lake magazineThu, 26 Feb 2015 13:10:00 +0000 The HiveIn The MagazineFaces: Jesselie Anderson<p><img alt="" height="624" src="/site_media/uploads/Feb%202015/jesselie-anderson.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p><br>Jesselie Anderson’s five kids have gone to six of the state’s eight higher-learning institutions. Add to that her experience as a former trustee of both Westminster College and Salt Lake Community College and a Children’s Center board member, and the Salt Lake native has racked up a comprehensive understanding of education.</p> <p class="p1">She also understands students who choose different paths; her adventurous son Barlow went to Snow College—mainly for the area’s recreational offerings—before finally heading to law school. “He was very outdoor oriented and the other Utah schools were too close to home for him,” she says. “He wanted to hike.”</p> <p class="p1">That background has made Utah-native Anderson, whose husband is Zion Bank CEO Scott Anderson, a champion of two-year community colleges, and in solidarity with President Barack Obama’s goal to provide free community college education. Those well-trained workers, she says, would supercharge Utah’s economy.</p> <p class="p1">“My best advice to most students is to do their first two years at a place like Salt Lake Community College,” she says. “You’ll have a great experience with small class sizes and teachers who know you, and you’ll be in a great position to go anywhere afterwards.”</p> <p class="p1">But any higher education improvements, she says, begin with more spending on public education. The goal is putting Utah in the nation’s top 10 for third graders reading at grade level and for eighth graders at grade level for math. Right now, the state has slid halfway down the list.</p> <p class="p1">Anderson, a member of Education First, an organization that recruits education-friendly candidates, said she’d planned to lobby the 2015 Legislature on her favorite subject. </p> <p><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Glen WarcholThu, 26 Feb 2015 12:55:00 +0000 The HiveIn The MagazineFaces: Dave Borba<p><img alt="" height="449" src="/site_media/uploads/Feb%202015/dave-borba.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p><br>When he was a kid, Dave Borba looked forward to his parents taking him to the annual Utah Arts Festival. But since 2008, another generation of kids and their parents have been coming to the fest, looking for Borba’s often macabre art pieces—many animated with levers and cranks. </p> <p class="p2">A popular piece is <em>Devil Boy</em>, complete with horns and leering grin. Borba also does dogs, skeletons and <em>Devil Girl</em>, along with winged guitars and birds he puts on jewelry.</p> <p class="p2">Borba’s personal favorite is <em>Flight of the Wounded Bird</em>.  “It’s a sculpture of a bird with a broken wing, and he’s built his own flying machine to carry him.”</p> <p class="p2">He credits his skills to his craftsman grandfather Clifford Erickson and artists, like stained glass artist and antique restorer Robert Baird, who inspired him to machine his own screws for his work.  “I used to say I was self-taught,” Borba says. “Now I just say I don’t have any formal training, but there’s definitely been numerous mentors and inspiration along the way.” </p> <p class="p2"><em>See Borba’s latest work at <a href=""></a></em></p> <p class="p2"><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Jaime WinstonThu, 26 Feb 2015 12:44:00 +0000 The HiveIn The MagazineOur Future, Our Hope<p><img alt="" height="465" src="/site_media/uploads/Feb%202015/johnshuff-grandkids.jpg" width="490"></p> <p class="p1">As we tiptoe into 2015, we all know times have been tough, quite painful for many; the best way to describe them is that they have been a bummer. Just look at our dysfunctional, out-of-control government, terrorism worldwide, broken state, federal and family finances, nuclear threats from North Korea and Iran, town hall brawls, the attacks on law enforcement under the label of racism, etc. </p> <p class="p1">I could go on but you get the drift—these last 5 years of discontent were the time to load up on Valium.</p> <p class="p1">However, the thoughts of my grandchildren whom I haven’t seen in seven months, have overshadowed the negativity of the last few years. This year Chloe will be 7 and Madelyn will be 6. They are at a stage where they still laugh at my jokes, get wide-eyed about Santa Claus and sprint from one activity to another with inexhaustible energy. </p> <p class="p1">Let’s face it: They are newcomers, like little space aliens in full-tilt discovery mode. They are still fascinated by everything around them and are engaged in an ongoing learning experience as they inspect every inch of their surroundings with the curiosity of dedicated scientists. The worst news that this dynamic duo receives is that it’s time for bed. They just don’t know when to shift gears. They are perpetually in overdrive.</p> <p class="p1">I can see them now, cuddled up with their grandmother, listening intently to her as she reads, helpfully pointing out and naming the animals and objects on every page. The only moment of real respite is when they are tucked in their beds and asleep—that’s when you get the full measure of their innocence and beauty. It’s a time when these two whirling dervishes turn into angels. </p> <p class="p1">There is no question that our granddaughters have invigorated us and taken our minds off what’s going on around us. My wife, Margaret Mary, is constantly in and out of children’s stores looking for clothes from bathing suits to dresses for her pride and joy. Every shopping spree for her Chloe and Madelyn is culminated by MM proudly displaying her selections on our bed. </p> <p class="p1">These two youngsters have given us a greater appreciation of what it means to be a grandparent, embroidered by never-ending energy and curiosity that emanates from them. The sights and sounds we have been blessed to experience with them have cushioned us from the body blows of a dispirited and divided country. </p> <p class="p1">When I sit at the dining room table with them they are the centerpiece, not the flowers in the middle of the table. I can see the joy in their faces as they look all around at us—the family that loves them dearly and that wants only the best for them, as they are our future, our hope. </p> <p class="p1">I don’t know if the girls will ever read this. If they do I’d like to think they would someday cherish their experiences with Margaret Mary and me and share these feelings with their own families. They will see then that they give us so much to be grateful for, which is the best part of being a grandparent. </p> <p class="p1"><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Salt Lake magazineThu, 26 Feb 2015 11:22:00 +0000 The HiveIn The MagazineCopper Kitchen&#39;s Chicken Soup<p><img alt="" height="412" src="/site_media/uploads/Feb%202015/copperkitchen-chickensoup.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p class="p1">Wikipedia lists 23 different cultures (and that’s counting the U.S. and Canada as one!) whose cuisine includes a traditional chicken soup. And then there’s Ryan Lowder’s. The chef’s version, Chicken Brodo Soup, served at his latest restaurant, <a href="">Copper Kitchen,</a> is based on a darker-than-usual broth made with roasted chicken and sage-scented matzoh dumplings floating in the bowl. This is chicken soup with a flavor as deep as a pot roast, and it will cure what ails you.</p> <p class="p1"><em>4640 S. 2300 East, Holladay, 385-237-3159</em></p> <p><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Mary Brown MaloufThu, 26 Feb 2015 11:13:00 +0000 The MagazineOn the TableNot Just Chopped Liver<p><img alt="" height="564" src="/site_media/uploads/Feb%202015/feldmansdeli-jewishhumor.jpg" width="490"><br><em>Photo by Adam Finkle</em></p> <p class="p1"><em>A woman goes into Macy’s and asks to be fitted for a Jewish bra.</em></p> <p class="p1"><em>Puzzled clerk: “We have a Catholic bra that lifts the masses. And we have a Unitarian bra—it lets them slide side to side. And we have a Mormon bra—it seals them for eternity. But I’ve never heard of a Jewish bra.”</em></p> <p class="p1"><em>Woman: “It’s the one that makes mountains out of molehills.” </em></p> <p class="p1">Probably the funniest thing about old Jews telling jokes at <a href="">Feldman's Deli</a> is that it thrives in the middle of the Mormon Zion. (As to why Utah has no Old Mormons Joke Night is a socio-theological question we’ll leave to you.) Activist/pediatrician/stand-up comedian Lou Borgenicht founded and emcees performance nights, which include a $25 dinner (and have no connection with the New York–based Old Jews Telling Jokes). Any customer who tells a joke—Jewish or not—gets a $5 discount! The performances are always sold out. Do these festivals of self-deprecatory Jewish humor build positive bridges with Utah’s too-often humorless dominant culture? Borgenicht ponders a moment: “All I know is it builds Feldman’s customer base.”</p> <p class="p1"><em>Contact Feldman's to find out about the next show. 2005 E. 2700 South, SLC, 801-906-0369,<a href=""></a></em></p> <p class="p1"><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Glen WarcholThu, 26 Feb 2015 10:57:00 +0000 the TableSpring Into Blooms<p>Around here, they call it "mud season." But we view the transition from winter to spring more cheerfully. Flowers in spring fashion change dull into delightful. Pair your favorite floral item with some gingham this spring.</p> <p><img alt="" height="463" src="/site_media/uploads/Feb%202015/springintoblooms1.jpg" width="490"><br><em>Leifsdottir blue watercolor dress, $188, <a href="">Anthropologie,</a> SLC</em></p> <p><em><img alt="" height="293" src="/site_media/uploads/Feb%202015/springintoblooms2.jpg" width="490"><br>Lunn gingham scarf, $63, <a href="">The Children’s Hour,</a> SLC</em></p> <p><em><img alt="" height="785" src="/site_media/uploads/Feb%202015/springintoblooms3.jpg" width="490"><br>Tt Floral Top, $78, <a href="">Anthropologie,</a> SLC</em></p> <p><em><img alt="" height="433" src="/site_media/uploads/Feb%202015/springintoblooms4.jpg" width="490"><br>Aster floral blazer, $64, <a href="">Nordstrom,</a> SLC</em></p> <p><em><img alt="" height="267" src="/site_media/uploads/Feb%202015/springintoblooms5.jpg" width="490"><br>Marc by Marc Jacobs check purse, $198, <a href=""></a></em></p> <p><em><img alt="" height="667" src="/site_media/uploads/Feb%202015/springintoblooms6.jpg" width="490"><br>Maeve large floral skirt, $98, <a href="">Anthropologie,</a> SLC</em></p> <p><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Emi ClarkeThu, 26 Feb 2015 10:24:00 +0000 The MagazineDesign, Build, Gild<p><img alt="" height="327" src="/site_media/uploads/Feb%202015/thesecondartist.jpg" width="490"><br><em>Photo by Austen Diamond</em></p> <p><em><br></em></p> <p class="p1">“The first step to making a frame for a work of art is to ask questions,” says M. Scott Gardner, a frame designer, builder and gilder.</p> <p class="p1">After 36 years of working with art, Gardner firmly believes that a frame must never compete with what lies within its four corners. So he takes into account the time period, style and intent of the artist in order to build a complementary frame. </p> <p class="p1">When visiting <a href="">The Second Artist,</a> Gardner’s studio in Sugar House, customers do not pick out a custom-built frame by flipping through a catalog. Rather, they are shown Gardner’s sketchbook with its penciled patterns and styles. Choosing a frame becomes a conversation.</p> <p class="p1">A closed-corner frame is built by joining pieces of raw timber together. Then it’s hand carved and sometimes treated with gold leaf (to prevent oxidation and give a timeless look). Gardner carves his frames with traditional bench-carving tools—handheld blades, not power tools. To fine art collectors and gallery curators, the minutely noticeable nicks and gouges signify a desirable, handmade quality, which can’t be replicated in molded frames. The frame-making process generally takes Gardner six to eight weeks to make a single frame. </p> <p class="p1">Frames have been built this way for centuries; the first were used to transport sacred paintings for religious worship. There are only a dozen or so master builders or businesses who still use the full traditional building process, Gardner guesses. “I think it’s very important to preserve the art.” </p> <p class="p1">Gardner has framed hundreds of paintings for the LDS Church’s collection of art, which accounts for half of the frames he’s built in his career. Gardner will also craft simple, less expensive frames for customers, but he’s made a name for himself by working with Utah’s most prominent fine art painters, such as Randall Lake, Earl Jones and Edie Roberson, among others. </p> <p class="p1">“These frames will be the closest that I ever come to immortality,” Gardner says. </p> <p class="p1"><em>The Second Artist, 3060 S. 900 East, SLC, by appointment only.</em></p> <p class="p1"><a href="/in-the-magazine/april-2015/">Back&gt;&gt;&gt;Read other stories in our March/April 2015 issue.</a></p>Salt Lake magazineThu, 26 Feb 2015 09:28:00 +0000 HomeIn The HiveIn The Magazine