food

KUER listener Rebecca Woolston gave us the recipe for her family’s annual appetizer so you can experience the warm and gooey nostalgia yourself.

The sweet, tart and mysterious desert has been attracting hungry travelers at the gateway to Zion National Park for nearly 60 years.

Nearly a half-million people got a Utah license to hunt and fish this year. Money raised from those license sales goes toward habitat restoration and conservation efforts across the state.

Hotter summers across the region are making it difficult for some workers to stay cool and comfortable. That’s especially true for food truck owners who cook over hot stoves and fryers in small spaces.

The pandemic changed how we shop for food. At Salt Lake City’s Downtown Farmers Market, shoppers have been spending more through assistance programs to purchase produce.

For years it was extremely difficult to find meals like Bison Pot Roast or an Elk Taco at a restaurant. Yet Indigenous cuisine has been in the Americas for centuries. Now, several Indigenous chefs are finally being recognized and using their talents.

Pleasant Grove’s Strawberry Days, now 102 years old, highlights the community’s rich past of fruit farmers.

Manoli’s Greek restaurant was among the semifinalists for a prestigious national James Beard Award in January, but nobody has been able to experience the restaurant since its doors have been closed for the last five months.

Craft chocolatiers credit the state’s dry air and cooler temperatures for helping them make their artisan bars.

The six-wheeled bots know their own way around campus and hardly ever get stuck.

Over 43 million egg-laying hens died nationwide last year because of the avian flu outbreak.

Several pantries in the region have seen their number of customers double since the pandemic began. Some folks who never needed food assistance before this summer are coming for the first time.