- Niki Chan
Saffron Valley Food and Wine Pairing
It's hard to find a group of restaurants that take their cuisine as seriously as Saffron Valley. Each location is dedicated to exploring India's nuanced regional cuisine, and a food-and-wine pairing on March 27 at the Sugar House branch (479 E. 2100 South, 801-203-3754, saffronvalley.com) looks to be a culmination of their cultural goals. The seven-course meal is thoughtfully curated to take diners on "an old-fashioned train journey through India," the owners say. The event is a great place to sample some truly great food, with the chefs responsible for the meal on hand to explain each dish's cultural significance.
Whole Grain Sampling Day
March 28 marks the seventh annual Whole Grain Sampling Day, a national event spearheaded by the nutrition nonprofit Oldways and its Whole Grains Council. Attendees can learn about the benefits of a diet rich in whole grains, and collect some great free samples, too. Whole grains have long been considered a staple of a healthy diet and the Whole Grains Council is all about teaching people the different ways to incorporate grains into their daily meals. Several Harmons locations are participating in the event, which offers whole grain-based foods for free or at a reduced cost. For details, check out wholegrainscouncil.org.
Utah's Favorite Jelly Bean
Recently, online bulk candy retailer candystore.com dug through 10 years of sales data and polled more than 12,000 Facebook users to determine each state's most popular jelly bean, plus a national favorite. Nationally, buttered popcorn is our most beloved bean—narrowly beating out black licorice, which has long been America's reigning champion. Folks in the Beehive State prefer old-fashioned cherry jelly beans above all others. I've long been a staunch fan of peach jelly beans, so, naturally, I'll just have to launch a Twitter smear campaign, deny the results and gaslight anyone who doesn't see things my way. That's how we do cultural discourse now, right?
Quote of the Week: "The Egyptians were buried with their spices. I know which one I'm taking with me when I go." –Erma Bombeck
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