• How To Dispose Of Raw Chicken: Tips And Tricks

    Can Raw and Cooked Chicken Be Frozen? How to Thaw Correctly
    Can Raw and Cooked Chicken Be Frozen? How to Thaw Correctly from


    Disposing of raw chicken can be a daunting task, especially if you are not aware of the proper ways to do it. Raw chicken can harbor harmful bacteria, such as Salmonella and Campylobacter, which can cause food poisoning. Therefore, it is essential to dispose of raw chicken safely and properly. This article will provide you with some tips and tricks on how to dispose of raw chicken.

    Why is it important to dispose of raw chicken properly?

    Raw chicken can harbor harmful bacteria that can cause food poisoning if not cooked properly. These bacteria can also contaminate other foods, kitchen surfaces, and utensils. Therefore, it is essential to dispose of raw chicken properly to prevent the spread of bacteria.

    How to dispose of raw chicken

    Here are some tips on how to dispose of raw chicken safely and properly:

    1. Use gloves

    Wear gloves when handling raw chicken to prevent the spread of bacteria. Make sure to dispose of the gloves properly after use.

    2. Use a plastic bag

    Place the raw chicken in a plastic bag and tie it tightly. This will prevent the chicken from leaking and contaminating other surfaces.

    3. Dispose of the chicken in the trash

    Put the plastic bag containing the raw chicken in the trash bin. Make sure to double-check that the bag is tied tightly to prevent any leaks.

    4. Use a designated disposal container

    If you are disposing of a large amount of raw chicken, consider using a designated disposal container. This container should be leak-proof and have a tight-fitting lid.

    5. Freeze the chicken before disposal

    If you have leftover raw chicken that you cannot use, consider freezing it before disposal. This will prevent any bacteria from growing and spreading.

    Frequently Asked Questions

    Here are some frequently asked questions related to how to dispose of raw chicken:

    • Q: Can I compost raw chicken?
    • A: No, it is not recommended to compost raw chicken as it can attract pests and spread harmful bacteria.

    • Q: Can I flush raw chicken down the toilet?
    • A: No, it is not recommended to flush raw chicken down the toilet as it can cause blockages in the plumbing system.

    • Q: Can I bury raw chicken?
    • A: No, it is not recommended to bury raw chicken as it can attract pests and spread harmful bacteria.

    • Q: How often should I clean my trash bin?
    • A: It is recommended to clean your trash bin at least once a week to prevent the buildup of bacteria and unpleasant odors.

    • Q: Can I reuse the plastic bag that contained raw chicken?
    • A: No, it is not recommended to reuse the plastic bag that contained raw chicken. This can spread harmful bacteria to other surfaces and foods.


    Disposing of raw chicken safely and properly is essential to prevent the spread of harmful bacteria. By following the tips and tricks provided in this article, you can ensure that you dispose of raw chicken safely and prevent any risks of food poisoning. Remember to always wear gloves, use a plastic bag, and dispose of the chicken in the trash bin.

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  • How To Dog Proof A Fence With Chicken Wire

    chicken wire along bottom edge of fence dog escapeproof Flickr
    chicken wire along bottom edge of fence dog escapeproof Flickr from


    Dogs are wonderful creatures that bring joy to our lives. However, they can also be quite mischievous and curious, which can lead them to escape from our backyards. If you have a dog that loves to explore, you may find yourself constantly worrying about their safety. Fortunately, there is a simple solution to this problem – chicken wire. In this article, we will show you how to dog proof a fence with chicken wire.

    Why Use Chicken Wire?

    Chicken wire is a versatile material that can be used for many purposes. When it comes to dog proofing a fence, chicken wire can be used to reinforce weak spots or cover existing gaps. It is also affordable and easy to install, making it an ideal solution for pet owners on a budget.

    Step-by-Step Guide

    1. Start by assessing your fence. Look for any weak spots, gaps, or areas where your dog may be able to escape. 2. Measure the areas that need to be reinforced or covered with chicken wire. 3. Purchase the appropriate amount of chicken wire. Make sure to choose a wire that is sturdy enough to withstand your dog’s weight and strength. 4. Use wire cutters to cut the chicken wire to the appropriate size. 5. Attach the chicken wire to your fence using zip ties or wire staples. Make sure to secure the wire tightly to prevent your dog from pulling it down. 6. For added security, bury the bottom edge of the chicken wire underground. 7. Test the fence to make sure it is secure and that your dog cannot escape.

    Other Tips

    – If your fence is made of wood, consider applying a sealant to protect it from the elements. – If your dog is a digger, consider burying chicken wire around the perimeter of your fence to prevent them from digging under it. – Keep an eye on your dog to make sure they don’t chew on the chicken wire. If they do, consider using a bitter spray to deter them.


    Dog proofing a fence with chicken wire is a simple and effective way to keep your furry friend safe and secure in your backyard. With a little bit of time and effort, you can create a sturdy and reliable fence that will give you peace of mind knowing your dog is safe and happy.

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  • How To Open Up A Harold's Chicken Franchise In 2023

    Uptown Update Harold's Chicken Is Back On Wilson, and Now Open
    Uptown Update Harold's Chicken Is Back On Wilson, and Now Open from


    Are you planning to open up a fast food franchise in 2023? If you are, then you might want to consider Harold’s Chicken franchise. Harold’s Chicken is a well-known restaurant chain that serves delicious fried chicken to its customers. The restaurant chain is known for its unique blend of spices that give its chicken a distinctive flavor. In this article, we will guide you on how to open up a Harold’s Chicken franchise in 2023.

    Step 1: Research

    Before you start anything, you need to do your research. You need to find out if there is a demand for Harold’s Chicken in your area. You also need to research the competition in the area. You should look at the demographics of the area to determine if it is a good location for a Harold’s Chicken franchise.

    Questions to ask during research:

    • Is there a demand for Harold’s Chicken in the area?
    • Who are your competitors?
    • What is the demographic of the area?
    • What is the purchasing power of the area?

    Step 2: Contact Harold’s Chicken Franchise

    Once you have done your research, you need to contact Harold’s Chicken Franchise to get more information about opening a franchise. You can contact them through their website or by phone. You will need to provide them with some basic information about yourself and your business.

    Questions to ask Harold’s Chicken Franchise:

    • What are the requirements for opening a franchise?
    • How much does it cost to open a franchise?
    • What training and support do you provide?
    • What is the royalty fee?

    Step 3: Financing

    Opening a franchise requires a significant amount of money. You need to have a solid financing plan to cover the costs of opening a Harold’s Chicken franchise. You can get financing from various sources such as banks, investors, or through Harold’s Chicken Franchise.

    Questions to ask financing sources:

    • What are the interest rates?
    • What are the terms of the loan?
    • What is the repayment schedule?
    • What is the collateral required?

    Step 4: Location

    Location is a crucial factor in the success of your franchise. You need to select a location that is easily accessible to your customers. You also need to ensure that the location is in a high traffic area.

    Questions to ask during location selection:

    • What is the rent?
    • What is the lease term?
    • What is the foot traffic in the area?
    • What is the parking situation?

    Step 5: Legal and Regulatory Requirements

    You need to comply with various legal and regulatory requirements before opening a franchise. You need to obtain a business license, register for taxes, and comply with health and safety regulations.

    Questions to ask about legal and regulatory requirements:

    • What are the legal requirements for opening a franchise?
    • What are the regulatory requirements for opening a franchise?
    • How long does it take to obtain the necessary permits and licenses?
    • What are the costs associated with obtaining the necessary permits and licenses?

    Step 6: Training and Support

    Harold’s Chicken franchise provides training and support to its franchisees. You need to take advantage of this training and support to ensure the success of your franchise.

    Questions to ask about training and support:

    • What training do you provide?
    • What support do you provide after the franchise is open?
    • How long does the training last?
    • Is there a cost for the training?

    Step 7: Marketing and Advertising

    You need to market and advertise your franchise to attract customers. Harold’s Chicken franchise provides marketing and advertising support to its franchisees.

    Questions to ask about marketing and advertising:

    • What marketing and advertising support do you provide?
    • How much does it cost?
    • What is the return on investment?
    • What types of marketing and advertising are available?

    Step 8: Grand Opening

    The grand opening of your franchise is crucial to its success. You need to plan a grand opening that will attract customers and generate excitement.

    Questions to ask about grand opening:

    • What is the best way to plan a grand opening?
    • What are some ideas for a successful grand opening?
    • How much should you spend on a grand opening?
    • What is the expected return on investment for a grand opening?

    Step 9: Operations

    You need to ensure that your franchise is operating efficiently and effectively. You need to monitor your sales, expenses, and customer satisfaction.

    Questions to ask about operations:

    • What are the best practices for running a successful franchise?
    • What reports should you monitor?
    • How often should you review your operations?
    • What is the best way to handle customer complaints?

    Step 10: Expansion

    Once your franchise is successful, you might want to consider expanding your franchise. You can open additional franchises in other locations or expand your current location.

    Questions to ask about expansion:

    • What are the requirements for expanding your franchise?
    • How much does it cost to expand your franchise?
    • What are the risks associated with expanding your franchise?
    • What is the expected return on investment for expanding your franchise?


    Opening a Harold’s Chicken franchise requires a significant amount of time, effort, and money. However, with proper planning and execution, you can have a successful franchise that provides a steady stream of income. Use the information in this article to guide you through the process of opening a Harold’s Chicken franchise in 2023.

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  • How To Cook Chicken Feet South African Style

    how to cook chicken feet south african style ohjeezsugarbush
    how to cook chicken feet south african style ohjeezsugarbush from


    Chicken feet are a delicacy in many African countries, including South Africa. They are a source of protein and are enjoyed by many people. If you have never cooked chicken feet before, this article will guide you on how to cook them South African style.


    To cook chicken feet South African style, you will need the following ingredients:

    • 1 kg chicken feet
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 2 tablespoons vegetable oil
    • 1 tablespoon curry powder
    • 1 tablespoon paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon ginger powder
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 cup water


    Follow these steps to cook chicken feet South African style:

    1. Clean the chicken feet by removing the outer layer of skin and trimming the nails. Rinse the chicken feet thoroughly with cold water and set them aside.
    2. In a large pot, heat the vegetable oil over medium heat. Add the onions and fry until they are soft and translucent.
    3. Add the tomatoes and fry for a few minutes until they are soft and mushy.
    4. Add the curry powder, paprika, garlic powder, ginger powder, salt, and black pepper. Stir well and fry for a minute or two.
    5. Add the chicken feet to the pot and stir well to coat them in the spice mixture.
    6. Add the water and stir well. Cover the pot with a lid and let the chicken feet simmer for about 30 minutes.
    7. Check the chicken feet occasionally to make sure there is enough water in the pot. If the water dries up, add some more water.
    8. After 30 minutes, remove the lid and let the chicken feet cook for a further 10-15 minutes until the sauce has thickened and the chicken feet are tender.
    9. Remove from heat and serve hot with pap and chakalaka.


    Here are some tips to help you cook chicken feet South African style:

    • Use a sharp knife to remove the outer layer of skin and the nails from the chicken feet.
    • Make sure you rinse the chicken feet thoroughly with cold water to remove any dirt or debris.
    • When frying the onions and tomatoes, make sure they are soft and mushy before adding the spices.
    • If you prefer a spicier dish, you can add more curry powder and paprika to the spice mixture.
    • If you don’t have garlic powder or ginger powder, you can use fresh garlic and ginger instead.
    • Make sure you check the chicken feet occasionally to ensure there is enough water in the pot.
    • If the sauce is too thin, you can simmer the chicken feet for a few more minutes to thicken it up.


    Here are some frequently asked questions about cooking chicken feet South African style:

    • What are chicken feet?
      Chicken feet are the feet of a chicken. They are a source of protein and are often used in African cuisine.
    • How do I clean chicken feet?
      To clean chicken feet, remove the outer layer of skin and trim the nails. Rinse the chicken feet thoroughly with cold water.
    • How long does it take to cook chicken feet?
      It takes about 30-45 minutes to cook chicken feet.
    • What can I serve with chicken feet?
      Chicken feet are often served with pap and chakalaka.
    • Can I use fresh garlic and ginger instead of garlic powder and ginger powder?
      Yes, you can use fresh garlic and ginger instead of garlic powder and ginger powder.


    Cooking chicken feet South African style is easy and delicious. Follow the recipe and tips in this article to make a tasty and authentic South African dish. Don’t be afraid to try new things and experiment with different spices to make the dish your own. Enjoy your meal!

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  • Does buying chickens save you money when egg prices are high?

    WESLACO, Texas (KVEO) – With the national median price for a dozen eggs approaching $4, people are increasingly turning to buying chickens to raise at home.

    But is raising chickens all that matters, and do the savings add up?

    Before paying for hens, we got as much information as we could from Leroy Moreno, owner of Moreno’s Feed & Pet Stores in Weslaco, Texas.

    At Moreno – “The best place in town to pick up chicks” – 5-month-old chickens sell for $25 and 2-day-old chicks for $3.

    Moreno said chickens start laying eggs at six months and don’t need fertilization by a rooster unless chicks are desired. Otherwise, hens will continuously lay five to seven eggs a week with no action on your part other than feeding, housing, and cleaning.

    Alejandra Yañez/ValleyCentral

    Some may think it’s more economical to source eggs at home by buying a $3 chick or $25 hen. But how much will this chicken eat in six months?

    Based on the national average ($4 per dozen eggs) and estimating that a family of five eats about a dozen eggs every week and a half, that family would spend about $72.8 on store-bought eggs over six months. And they will only have bought about 200 eggs in that time.

    If someone buys three egg-ready hens (at about $25 each), then that household will produce about 21 eggs per week.

    But according to Moreno, three chickens – on average – would use up a 50-pound bag of feed in 20 days. A 50-pound bag of feed is marketed in Weslaco, Texas for about $18.

    A household of hens with an adequate feeding schedule would therefore spend about $163 on feed alone every six months to produce 546 eggs, which is significantly more money and more eggs than just buying 200 from the store. Of course, if you have fewer chickens, your costs will go down, but the estimate above ($163 every six months) doesn’t include the price of the chicken or the cost of caring for it, including the coop and fence. And the prices of eggs, feed and care materials vary depending on where you live.

    Depending on how many eggs your family wants to consume, the work may be worth it. But Moreno acknowledged that even commercial farms struggled to make a profit from selling eggs alone.

    “The great [farms] have government subsidies; They can’t survive selling dozens of eggs for $2 or $3,” Moreno said.

    “Well, you’re either a big boy or you’re out of business.”

    Alejandra Yañez/ValleyCentral

    Aside from the cost, there can still be benefits to harvesting your own eggs. The founders of Coop, an Austin-based company that offers beginner chicken raising courses, recently told Nexstar’s KXAN that homegrown eggs have higher beta-carotene and B vitamins and lower cholesterol than store-bought ones.

    Customers are also lining up to pre-register for Coop’s Intro to Chickens 101 courses in hopes of learning the basics of caring for their own chickens.

    But what these beginners should know, Moreno added, is that chickens don’t produce a constant amount of eggs throughout their lives.

    Chicks, for example, do not lay eggs for six months and require a lot of care. For the first four weeks, when the chicks cannot fully grow their feathers, they need to be in a box or cage with a heat source such as a lamp or heater.

    Chickens also don’t lay eggs during the cold months and during the moult, Moreno said. During the molting season, a chicken sheds its feathers and grows new ones, much like a snake shedding its skin. This is usually the case in July and August.

    Moreno said the chickens couldn’t eat just any grain either. Moreno said healthy chickens need mineral gravel and oyster shells to provide calcium. Chickens also need vegetables and filtered water for best results.

    “And during the day, the healthiest thing is to bring them out in the yard for an hour or two, or just eat grass and bugs in the yard all day, which is the healthiest way to raise chickens,” Moreno said.

    Not to mention installing a chicken coop. While each city has its own livestock ordinance, Weslaco allows residents to own six chickens at a time, the feed owner said. Those interested in investing in chickens should definitely check their city’s ordinances before making a purchase.

    According to Moreno, owning the birds doesn’t require a land restriction, since most cities require chickens to be kept in a coop so as not to disturb neighbors.

    Alejandra Yañez/ValleyCentral

    After a few years, hens can stop producing as many eggs and owners could be left with infertile hens. During this time, people who just wanted to invest in fresh home-grown eggs usually have to decide whether to keep the animal as a pet or use it as poultry.

    While the idea of ​​having fresh eggs every morning may sound enticing, it’s also important to weigh the pros and cons and consider the responsibility of raising healthy chickens.

    For cost reasons, those thinking of buying a few chicks should also consider why they are taking on the responsibility. For hobbies? For the health? For profit?

    The latter, Moreno says, is quite difficult for farmers, let alone the average homeowner.

    “I do not know how [small-time farmers] could survive unless they live on something else,” he said. “Not many do it part-time to make a living full-time. There are some, but very few.”


  • Former Theater Actress Finds Peace in Farming | Farm Shows, County Fairs, Events and Conventions

    HARRISBURG, Pa. – Diane Kreider spent her Pennsylvania Farm Show at the Alpaca Owners and Breeders Association booth spinning yarn from the wool of her alpacas. Seventeen years ago, that time would probably have been spent on a stage or lugging props around the sets.

    With a teaching degree and a part-time job she didn’t love, Kreider found an ad in a newspaper for Sight & Sound Theaters. She had been dancing since she was a teenager and was part of stage productions in high school, so she decided to audition, which led to her first career.

    While working for Sight & Sound in Lancaster County, she sang, danced and acted in Hold the Lamb, Eternal Flame, Noah, Joys of Christmas and Miracles of Christmas to name a few . She was also an assistant director on Colors of Praise and later became a property manager.

    “The theater was just something that always interested me. It’s very community oriented. I’ve made a lot of friends,” said Kreider.

    The mission of the Christian theater group added to the joy.

    “I love the work they have done. It was probably my favorite job ever.”

    But she began to distance herself from the demands of the theater when she and her husband made plans to have children. She went to appointments that were difficult to fit into her work schedule.

    Then, after they adopted two children, 9/11 happened.

    “I wanted more of that quiet, safer life for my girls,” Kreider said. “I like the idea of ​​my kids having the experience of farm life, caring for animals, and the responsibility and just freedom that comes with owning the land.”

    Kreider said she has been involved with farming her entire life, coming from a family with Amish roots and spending a lot of time with Plain Sect farmers.

    When she decided to transition to farming, alpacas were the gateway. She had seen them at fairs and the Pennsylvania Farm Show, and she knew how to knit and crochet.

    With a few books, trial and error, and the help of friends, she learned how to spin her wool into yarn. Now she sells everything from roving wool – for others to spin or for textile art projects – to yarn and finished products.

    Today, their Lancaster County farm, Nine Patch Farm, has four alpacas, three heifers, goats, chickens, a guinea pig and a horse. Not only does she raise the alpacas for wool, she milks her goats and produces eggs. And this year was her first year for raising meat birds.

    Yarn Spinner.jpg

    Diane Kreider sits at the Pennsylvania Alpaca Owners and Breeders Association booth at the Pennsylvania Farm Show January 9 and spins yarn from alpaca wool raised on her Lancaster County farm.

    Most of the farm is designed to provide for her family and some neighbors. She uses the goat’s milk at home, makes yogurt and raises her meat chickens for her family and friends. She used to sell eggs to neighbors and friends until the cost of feeding them became too much to justify the expense.

    She refers to her heifers as “glorified pets,” but the alpacas help express their creative side and bring revenue to the farm. Kreider also works a part-time job, and her husband has a full-time job off the farm.

    She is currently looking for an Angora goat for the mohair she uses in needle felting, a skill she learned from YouTube videos.

    Farm expansion plans include installing electric fences on more acreage and clearing land to expand pastures.

    Even though she’s no longer on stage, Kreider strives to bring creativity and community into her life. She chose her farm name – Nine Patch Farm – in reference to the versatile quilting pattern.

    “I wanted the name of my farm to reflect my heritage and the creativity of fiber arts because there are so many things you can do with them,” she said.

    While a return to theater is not anytime soon due to family commitments, Kreider makes costumes for Dayspring Christian Academy’s stage productions.

    Their products are offered for sale at various fiber festivals. More information can be found on the farm’s Facebook page.

  • Kansas leaders move to block endangered listing of smaller prairie chickens

    TOPEKA, Kan. (WIBW) — Leaders in Kansas and Oklahoma have moved to block the inclusion of the smaller prairie chicken in the Endangered Species Act.

    U.S. Sen. Roger Marshall (r-can.) says he and Sens. Jerry Moran (r-can.), James Inhofe (r-ocla.) and James Lankford (r-ocla.) along with the U.S. Rep Tracey Mann (R-KS), Jake LaTurner (R-KS), Ron Estes (R-KS), Markwayne Mullin (R-OK), Frank Lucas (R-OK) and Stephanie Bice (R-OK), joined together to pass a Joint Congressional Review Act resolution condemning the recent listing of the lesser prairie chicken under the Species Protection Act.

    “The recent listing of the lesser prairie chicken is terrible for the Kansas economy but great for the climate activists who have way too much leverage over President Biden. Private ownership in the LPC area might as well be federal if this egregious policy goes into effect,” Marshall said. “While high inflation is our nation’s biggest challenge, this listing will increase financial hardship for the Kansans who raise cattle for their hamburgers and drill oil for their gas.” This president says cutting costs is a priority, but once again makes decisions that do the exact opposite.”

    Marshall noted that the measure would prevent the listing from taking effect when the CRA resolution goes into effect.

    “The decision to list the lesser prairie chicken as threatened will negatively impact key industries in our state and place unnecessary restrictions on farmers, ranchers and energy producers,” Moran noted. “Kansas and the surrounding states have contributed millions of public and private dollars to the bird’s successful habitat conservation and population increase. The listing of the lesser prairie chicken will harm our state’s wildlife conservation efforts going forward by removing any incentive for similar local efforts.”

    Marshall said the CRA is part of a multi-pronged approach to halt the listing of lesser prairie chickens announced in early December.

    “Farming and energy producers in Kansas are already suffering from failed Biden administration policies and onerous state regulations,” Rep. LaTurner said. “The decision by Washington bureaucrats to designate the lesser prairie chicken as an endangered species is entirely unnecessary given the success of landowner and state efforts to restore LPC habitat. All this ruthless listing creates is extra red tape that makes it harder for hard-working Kansanians to succeed.”

    On May 21, 2021, Marshall noted that he and Moran had joined colleagues in urging US Secretary of the Interior Deb Haaland not to list the LPC under the ESA.

    “I refuse to sit idly by while the United States Fish and Wildlife Service imposes onerous regulations on producers without the help of Congress,” Mann said. “The designation of the lesser prairie chicken as an endangered species in places like Kansas is unacceptable. This resolution calls for an outright rejection of this rule, which should have no force or effect until Congress has been consulted. At a time when inflation is at a 40-year high and families are struggling to fuel their cars while food stays on the table, we should be working to remove obstacles to the agriculture and energy sectors, not crippling hard-working Americans through government incursions. As this rule threatens the livelihoods of the men and women who feed, fuel and clothe us all, I hope all my colleagues in Congress will join me in refusing to accept it.”

    On July 16, 2021, Marshall also said that he, Moran and Mann led another group of colleagues to request a 90-day extension of the comment period for the LPC’s proposed listing.

    “We have seen time and time again the Biden administration enforcing their over-the-top and onerous regulations on the lives of hard-working Kansans. The recent classification of the lesser prairie chicken is another example of how bureaucrats in Washington are being used to dictate how Kansas residents live and work. Midwestern farmers, ranchers, and energy producers have made great strides in preserving our land and protecting our natural resources. Now Congress must rein in these runaway regulators and restore the rights of ranchers and energy producers in Kansas,” Estes said.

    To learn more about efforts to stop listing of the lesser prairie chicken, click HERE.

  • 2022 in Utah’s food scene

    Twelve months ago, when the Omicron variant of COVID-10 emerged, people insisted on dining al fresco on heated patios. By April, masks had (mostly) been removed and people were once again crowding bars and restaurants. But things have not returned to normal. In fact, 2022 was the most turbulent year for the restaurant industry since the pandemic began.

    Restaurant consultants Baum + Whiteman have made some predictions for Utah in 2023: Upscale restaurants with white tablecloths are booked; Fast-casual chains are doing great; small to medium sized independent businesses are struggling.

    The research firm also noted, “If you look at the number of newly opened luxury private clubs, … you would think we were back in the Roaring Twenties.” That’s true locally, too, with the opening of the 30,000-square-foot private social club Edison House on December 5th.

    Oh, and butter boards are so 2022.

    Here are our top food stories from the past year and some thoughts on what that could mean for the next 12 months.

    (Leah Hogsten | The Salt Lake Tribune) Golden apple juice from the pressing of over 5,000 pounds of apples is poured into a container on October 21, 2022 to make cider during the annual collaboration between Mountain West Hard Cider and The Green Urban Lunch Box. Approximately 300 Salt Lake County homeowners donated over 33,000 pounds of Grade B apples, which will be pressed into limited-edition, small batches of Green Urban Lunchbox Hard Cider using local Salt Lake County apple varieties.

    10. Cideries

    Not long ago, Utah only had a handful of cideries: The Hive and Mountain West in Salt Lake City and Etta Place in Torrey. Just last year, the Scion Cider Bar opened in the Granary area, and at least three other ciders are set to open soon: Six Sailor Cider, Thieves Guild Cider, and Second Summit Hard Cider Company, all in Salt Lake City.

    Long a go-to for those with gluten allergies, cider is now being discovered by people who realize it sits in a refined gap between wine and beer, with a range of different flavors. As the Scion Cider Bar told us (look for a story in the New Year), Utah’s apple growers and cideries are a tight-knit community dedicated to introducing interesting new beers and making quality ciders in small batches.

    (Leah Hogsten | The Salt Lake Tribune) Pretty Bird’s Fried Chicken Sando, $12, at the restaurant’s newest location in Midvale, September 13, 2022.

    9. Chicken, chicken and more chicken

    This summer we rounded up the best chicken tenders in Utah. One of the most popular spots for anything chicken, tender, or otherwise is Pretty Bird, which has expanded its Utah locations and plans to eventually go statewide. Chicken restaurants are arriving in droves, including new locations for national chains Crack Shack (the newest is in Riverton), Raising Caines, El Pollo Loco, and Slim Chickens. Of course, another big development this year was bird flu…which could put a damper on things.

    (Rick Egan | The Salt Lake Tribune) A mural outside the new Woodbine Food Hall in the Granary District, on Tuesday 2nd August 2022.

    8. Restaurants in mixed-use condominiums

    It’s hard not to walk in the shadow of the cranes these days as development is booming across Salt Lake, including the Post District, the Granary District and the two Maven Districts. Most are anchored by food businesses, including Woodbine Food Hall in the Granary and Urban Hill in the Post District.

    (Chris Samuels | The Salt Lake Tribune) Elcio Zanatta serving Baked Cheese Puffs at the Aubergine Kitchen Restaurant in Draper on Monday, October 3, 2022.

    7. Healthy fast-casual restaurants

    Two Utah restaurants — Aubergine Kitchen and Vessel — expanded rapidly this year. Both emphasize “elevated casual” super-healthy eating, with Aubergine refusing to serve anything containing refined sugar (including the drinks), and Vessel emphasizing local produce. In a semi-related development, West Valley-based Trü Frü, which covers fresh fruit with chocolate, has just been acquired by Mars, the conglomerate that makes Snickers and M&M’s, which is trying to expand its (relatively) healthy offering.

    (Rick Egan | The Salt Lake Tribune) Paella Mar/Muntanya, La Bomba Rice, Bilbao Chorizo, Confit, Chicken Thighs, Rock Shrimp, Mussels, Piquillo Peppers, Peas, Saffron, at the Mar/Muntaya, on Friday November 18, 2022.

    6. Accessible fine dining

    The first restaurant in Salt Lake City that really succeeded in making high-end dining more accessible and casual was Pago — but there are plenty of new restaurants in the city that follow this model, including Aqua Terra in City Creek Center (which bills itself as ). offering “affordable luxury”); Italian graffiti in the gateway; March | Muntanya at the Hyatt; and Urban Hill in the Postal District.

    (Sean P. Means | The Salt Lake Tribune) The Durango Bar at 923 S. State St. in Salt Lake City received its bar license from the Commission of the Department of Alcoholic Beverage Services on Tuesday, August 30, 2022 — several months later tries.

    5. An ongoing Spirits Commission deathmatch

    DABS presented its final bar license to Proper Brewing in Moab during its December convention. It now has three licenses remaining until next July. That is, unless the Utah Legislature finds a way to increase the number of licenses. Considering they decided in the eleventh hour to strip the Commission of the power to vote on returning mini-bottles to liquor stores, that doesn’t seem likely – and the line for licenses just keeps growing.

    (Francisco Kjolseth | The Salt Lake Tribune) WannaCinn, a new Utah company that makes artisan cinnamon rolls that opened in August and plans to open about six new locations over the next 6-12 months, offers a twist on the classic concept as you assemble crates of “Cinn” on Monday October 31, 2022.

    4. Food companies run like tech startups

    Local food companies are increasingly being set up with the ambition to become a national brand from the start; Established companies are also moving in this direction. These include WannaCinn, Swig, Beans & Brews, Banbury Cross Donuts, Laziz Kitchen and CupBop. (The last of these, CupBop, even went on “Shark Tank,” a real startup move.)

    The only outliers this year were Squatters and Wasatch Breweries, although the beers are now managed by one company, Monster Beverage, and the restaurants and taprooms are now owned and managed by the original founders.

    (Rick Egan | The Salt Lake Tribune) Valter Nassi at his former restaurant Cucina Toscana in 2010.

    3. Big losses in the food scene

    In 2022, Utah shed its share of food icons, including Kitty Pappas, who ran her eponymous steakhouse in Woods Cross; Greg Skedros, who directed The Mandarin in Bountiful for decades; and Richard Wood of Fernwood Candy.

    The most profound impact may be the death in September of Valter Nassi, whose restaurants introduced Utah residents to authentic Italian cuisine, raised the bar for local restaurants, and helped the city take a quantum leap into a far more sophisticated way of eating and drinking. He also had a profound impact on everyone he came in contact with, as his many friends and admirers would attest.

    (Trent Nelson | The Salt Lake Tribune) The new Lee’s Market at 300 North and 400 West in Salt Lake City on Thursday, February 6, 2020. The store closed in October 2022.

    2. The continued loss of small businesses

    Think of it as losing a niche species in an ecosystem: every time Utah loses a place like Lee’s Market or Hector’s, it means we’re that much closer to becoming a food monoculture. It looks like Utah’s first James Beard Award semifinalist, Hell’s Backbone Grill & Farm in Boulder, will pull through with a little help from his friends — but because of the supply chain slowdown, skyrocketing food prices, and customers still not ready Eating out to restaurants, it gets worse before it gets better.

    Prepared ingredients by Marcellus Foods, scheduled to open in early 2023. (Photo courtesy of Marcellus Foods)

    1. Survival of the innovative

    As depressing as that last point was, Utah is also a hotbed of food and beverage innovators who are surviving the current harsh conditions in the industry through flexibility and creativity.

    Eve Cohen of Marcellus Foods is expected to open her low-waste grocery store in 2023, and Salt Lake City is also set to get its first food co-op after years of waiting. Even the old favorite Utah workout table, which announced its return this year, is changing its approach with food trucks and an online store.

    Though small brick-and-mortar restaurants are struggling, tiny, nimble food companies — including ghost kitchens, food trucks, and independent chefs who reach out to customers via the web and Instagram — are holding steady. The other thing that helps these companies survive is collaboration within our vibrant food and beverage community, whether on a case-by-case basis or through more formal support and advocacy.

  • Canning for Charity Project Resumes in Southern Minnesota | local news

    A recent mobile canning project means a few tons of processed meat for people with food insecurity and a welcome reconnection between communities after pandemic isolation.

    “We were glad that we could repeat that; it’s time to connect with our neighbors,” said Dennis Wurtz, a member of Elmendorf Christian Church in southern Watonwan County.

    Wurtz’ colony is one of many groups that have been combining their efforts in an annual humanitarian project for many years. The canning event has been paused for three years due to COVID restrictions and bird flu precautions.

    About 6,000 cans of diced poultry meat were processed during the charity marathon between 7 a.m. Thursday and 3 p.m. Friday at the compound of an independent Anabaptist church, 8 miles southeast of Mountain Lake.

    “Some of the meat goes to Ukraine, a lot of our ancestors came from what is now Ukraine in the 1870s,” said Gordon Harder, a semi-retired farmer who is an amateur Mennonite historian.

    The canning project closes a “great circle of connection” between his community and its roots in Europe. Mennonite immigrants came to the Plains States and western Canada in part because they feared male members would be drafted into Russian military service.

    “We are against war because we are Christians,” Harder said, describing the religious tenets of his congregation.

    canned goods 2

    Elmendorfer parishioner Aveline Wurtz, 6, shows a can of meat for stamping and packaging.

    During World War II, Mennonite conscientious objectors served not as soldiers but as firefighters in California or cared for patients in mental institutions in the United States.

    Harder said the congregations had begun sending food to these young Mennonites. This practice of providing food for their young, along with an earlier program that provided assistance to needy relatives overseas, is the origin of the Mennonite Central Committee’s canning projects in various locations in North America.

    Elmendorf made the large building on the community site available for the youngest cannery. Inside, crews brought diced raw chicken towards MCC’s mobile cannery, which was stationed next to the building.

    canned food 4

    The Mennonite Central Committee mobile meat conservator was parked next to an Elmendorf machine shed for the first time since November 2019 to conserve in this area for two days.

    As in past canning days, Wurtz allowed the sixth graders he teaches a few hours off class to help out. It is not uncommon for the sight and smell of canned goods to have a transient effect on young participants.

    “Some of them said their stomachs were sensitive and they didn’t realize they wouldn’t feel like eating for a few days,” said Ramont Harder, a volunteer coordinator on site.

    canned food 3

    Members of the MLHS student council work with youth and parents from the Amish school at the mobile canning facility to can meat for processing.

    Volunteer participation was good this year.

    “Sometimes it seemed like we had too many people; at other times we seemed understaffed. Everything turned out well in the end,” he said.

    The number of cans processed this year is down from the estimated 8,000 produced in 2019. Chicken price was a factor in the decline; However, the total cost was not as high as expected, Ramont Harder said.

    Several veterans of the project dedicated their service to cleaning up afterwards, and he was happy to see a few returning volunteers in their 80s.

    By Saturday morning, Elemendorf’s building was back in order and the mobile canning machine drove down the street to its next destination. The wrapped cans are transported to a storage location where they await shipment to those in need.

    Ramont doesn’t know when and how Ukrainians will receive the locally donated food, but the cans will likely be sent to Poland first.

    “Everything is difficult nowadays,” he said, referring to the logistics of getting help for Ukrainians.

  • California’s El Pollo Loco chain opens in the Kansas City area

    El Pollo Loco's chicken is marinated daily in-house using a secret recipe and then grilled.

    El Pollo Loco’s chicken is marinated daily in-house using a secret recipe and then grilled.

    El Pollo Loco

    California-based El Pollo Loco is looking to enter the Kansas City market.

    The fire broiled chicken restaurant chain has signed a franchise deal for eight locations in the area to open over the next decade. The first locations are expected to open in late 2023 in Kansas City and Olathe.

    The chicken at El Pollo Loco is marinated daily in-house with a secret recipe of citrus, garlic and spices, then flame grilled and hand-sliced ​​to order.

    The chicken is a base for a variety of dishes, including individual and family meals, bowls, burritos, and salads.

    Dishes on the menu include poblano stuffed chicken quesadillas, tostada salads, queso blanco burritos, street tacos, shredded avocado stuffed quesadillas with beef avocado, fries and guacamole, chicken tortilla soup, and macaroni Cheese, salads and churros as well as children’s menus.

    The area franchisee, EPL Missouri LLC of Kansas City, has a background in restaurant, grocery, liquor and gas station operations. They currently own several grocery and liquor stores, including Midtown Market.

    Shawn Choudry, one of EPL Missouri’s partners, liked that the chain was new to the Kansas and Missouri markets.

    “We love the food. I grew up with it in California. And I love how it treats its employees like family and they give us a lot of comfort and support as franchisees,” he said.

    His son, Sameer Choudry, 20, will manage operations. In addition to Kansas City and Olathe, they will also search in cities such as Lawrence, Topeka and Jefferson City.

    The new Area locations will be equipped with a prototype designed to meet demand for to-go orders.

    The new Area locations will be equipped with a prototype designed to meet demand for to-go orders. They can have dining rooms that open onto patios, digital menu boards, drive-thrus, and “Pollo To-Go” cubbies for mobile to-go and delivery orders.

    The restaurants will be around 2,400 square meters and will seat around 50 people.

    Founded in 1980, Costa Mesa-based El Pollo Loco has more than 485 company-owned and franchised restaurants in Arizona, California, Louisiana, Nevada, Texas and Utah.

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    Joyce Smith has covered restaurant and retail news for The Star since 1989 under the Cityscape brand. She appreciates news tips.

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