"utah" news and stories

Utah has a claim to fame other than Mormons and The Osmonds. It's fry sauce. The pinkish concoction has been around for more than 50 years and is the states condiment of choice for French fries.

The stuff is so popular at home and in fast-food spots that there was a fry sauce pin made for the 2002 Olympics. The basic recipe for fry sauce is simple: one part ketchup to two parts mayonnaise. Of course there are numerous variations on the coral-colored condiment. Some restaurants add salt, spices, garlic, relish, horseradish and even pickle juice.

As with many flavors that have captured the public's palate, there's a secret recipe. Gary Roberts, president of Arctic Circle restaurants, which claims to have invented fry sauce in 1948, keeps his fry sauce formula in a safe.

Utah, however, no longer leads the country in fry sauce consumption. Washington and Oregon now consume more of the stuff than the state where it originated. Go figure.

Source

I've heard the saying "crime makes you stupid." Apparently it also makes you hungry. In yet another tale of hungry burglars (remember similar stories with pizza or pears?) a 45-year-old Utah man was arrested in Salt Lake after police found him chowing down on two pounds of bacon that he'd fried in another man's apartment. The tenant came home around 11:30 p.m. Tuesday to find the unexpected guest munching away in his kitchen. Police said that, upon arrest, the bacon-eater was too intoxicated to be interviewed. Two pounds of bacon can do that sometimes.

In my never-ending quest to find the right sports food, this week I stumbled across Probar.

"Probar?!" you ask. "Isn't that something you menace someone with?!"

No, dear reader, that's a crowbar. I'm talking about Probar, the Utah-based whole food nutrition bar.

Founded by high altitude food coach Chef Art Eggertsen, Probar is an all-natural alternative to the isolate- and mineral-infused bars eaten by runners, cyclists, backpackers, swimmers and other exercise masochists. With over 70% raw foods, Probar insists on keeping it real by taking real food -- peanut butter, raisins, sunflower seeds, coconut, cashews and so forth -- and putting them into an energy bar.

The result? Something that's incredibly good for you when you're working hard, but doesn't taste like it came from a test tube.

For me, it made the difference last Saturday between riding my bike the ten miles home and walking it home. So while it's no crowbar, Probar definitely packs a wallop.

A bill passed a legislative committee on Tuesday that would make the sale of raw, unpasteurized milk legal in the state of Utah, according to an article in The Salt Lake Tribune. If it goes through, Utahns (yes, Utahns) could soon be able to purchase the highly-coveted dairy product in retail stores. The bill is sponsored by Rep. Brad Johnson, R-Aurora, who is also a rancher.

The Utah Dairyman's Association opposes the bill, however, for fear of possible health issues associated with unpasteurized milk. They feel that if an illness were to result from a problem with raw milk, consumers and the media would fail to differentiate between raw (unpasteurized) and pasteurized, leaving the entire industry to suffer.

The Utah Public Health Association opposes the bill as well, for fear of shouldering the financial burdens they say may accompany public illness due to tainted milk.