The Wild Side of Rice

The Wild Side of Rice

Eating wild foods in wild places is a special experience story and photo By Ari LeVaux I met the wild ricer behind a ski lodge near Lake Tahoe. We were there for a writing workshop, reading each other our work. The wild ricer was a hunting guide in northern Wisconsin...
September Salsa

September Salsa

Canning salsa is a labor of zesty love By Ari LeVaux Labor Day is unique among holidays in that nobody really “celebrates” it. It lacks the excitement of New Year’s, the virtues of MLK Day, the mystery of Easter, the love of Mother’s Day, the sorrow of Memorial Day,...
Donuts With  Strawberry  Skillet Jam

Donuts With Strawberry Skillet Jam

STORY AND PHOTOS by Derek Carlisle FRESH FROM THE SKILLET The Outbound Collective recently hosted Pursuit at Snowbasin, a weekend of camping out, rock climbing, water play, mastering outdoor skills and relaxing by the campfire—in other words, summer camp for adults. A...
New World Pollinators

New World Pollinators

The buzz on beekeeping and cooking with honey By Claire McArthur When Bevan Weed moved into his home in Riverton, he planted an apple tree in the backyard, but for six frustrating years, he got no fruit. After doing some research, the reason became clear: There were...
Out for Trout

Out for Trout

Giving your catch the campfire (and haute cuisine) treatment STORY AND PHOTOS By Claire McArthur Park City Culinary Institute executive chef Derek Gherkins’ first taste of wild-caught trout was not love at first bite. “My dad recently reminded me about the time he...
The Pie’s the Thing

The Pie’s the Thing

Utah Shakespeare Festival creates pie recipes evocative of its plays Recipe and photos by Richie Uminski, courtesy of USF Othello is a tragedy by William Shakespeare, but don’t let its themes of jealousy and betrayal stop you from enjoying this delicious pie. In the...