Taste of Harmons Podcast

Join Harmons in our exploration of what’s new and trending in food, the stories behind local products, traditions of cuisine, and so much more as we interview a team of food experts through The Taste of Harmons.

Fighting Hunger with Utah Food Bank 11/12/2021

We’re Nuts for Red Rock Pistachios 10/29/2021

Join the Caramel Club 10/15/2021

Gluten Free Sweets from Lucky Spoon 10/01/2021

The Art of Asian Cuisine 09/17/2021

Cookie Chat with RubySnap 09/03/2021

Mama Africa's Super Spicy Sauce 08/20/2021

Sustainable Seafood 08/06/2021

Sustainable Seafood Our hosts Chef Lesli Sommerdorf and Brandon Young are joined by Chris Smith and Ashley Quadros. Chris is the director of meat and seafood for Harmons, and Ashley is one of our amazing dietitians, and together they are sharing some really important and relevant information about sustainable seafood. August 10-16, 2021, is wild salmon week at Harmons, and it’s a great time to get savings on the freshest wild salmon. Chris and Ashley share their knowledge of how we get the tasty king, sockeye, and soho salmon, along with a lot of other seafood and fish that make healthy eating a tasty breeze. Beyond wild salmon week, eating seafood sustainability is important, and our guests explain why. In case you are wondering how to cook up your salmon, dietitian Ashley offers some great tips here: https://www.harmonsgrocery.com/2021/08/05/why-does-wild-salmon-cook-faster/ We have multiple recipes that you can try while taking advantage of the salmon savings by going to: For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: This is the time we celebrate the harvest of these famous, delicious fish. As an avid lover of seafood, I wanted to team up with Harmons Chef Callyn to help you break down the keys to successful fish cookery. If right now you’re thinking, “I don’t like salmon” – chances are you haven’t cooked it correctly. Preparing fish proves to be tricky for many. The main issue is that fish is an extremely fast-cooking protein. Actual cooking times vary, but a thin filet may take just a few minutes while a thicker piece could take around 7 minutes. No one likes overcooked fish, and I suspect that is one of the reasons so many Utahns say they don’t like fish. Have no fear! We’re here to help. If you overcook farmed salmon, the higher fat content protects the protein and keeps the texture and flavor acceptable. Not that we recommend overcooking farmed salmon, just know it is more forgiving. However, if you overcook wild salmon, you will end with dry fish lacking texture and flavor. When reviewing a recipe, unless it specifically calls for wild salmon, assume the recipe was written for farmed salmon as it is the most widely available type. If you substitute wild salmon in a regular salmon recipe, be sure to reduce the cooking time. For example, if the recipe calls to check doneness at 10 minutes, you should start checking at 5 minutes. Use a thermometer. This is the easiest way. The internal temperature should reach 145°F. This usually means pulling the fish off the heat source once it hits 130-135°F as carry-over heat will continue to cook the fish. If you leave it on the heat source to 145°, your fish may overcook. Inspect the color. The flesh should be opaque, not translucent and shiny like when it was raw. The middle, or thickest part of the fish should be ever so slightly translucent. Do the flake test. Gently press the cooked fish with a clean thumb. The fish should gently flake along the white fat lines running through the flesh. Be sure to stop cooking just at this point. Overcooked fish will also flake, so be sure to remove from the heat just as it begins to flake to prevent overcooking. For wild salmon week, we have three species on sale: king, sockeye, and coho. The different species vary in flavor, texture, and nutrition making them suited to different cooking techniques. King About: The largest salmon species. They have relatively few spawning runs meaning there is less overall supply. Low supply but high demand results in King salmon being the most expensive type to buy. Flavor and Cooking Notes: King salmon are exceptionally high in fat giving them a rich, buttery flavor and soft texture. King salmon does best when you let the flavor shine through. Keep your seasonings simple and let the fish speak for itself. Due to its high fat level, King salmon is the top choice for hot smoking. Nutrition*: King salmon are highest in omega-3 fats. Nutrition for 3.5 oz cooked is: Calories: 210; Total fat: 13g (3g sat fat); Sodium: 60mg; Protein: 23g; Omega-3: 1,700mg Sockeye About: The species with the deepest, darkest red color. Sockeye populations are generally stable making them one of the most sustainable salmon choices. Flavor and Cooking Notes: Sockeye has a firm texture and the most intense salmon flavor compared to the other types. The texture makes it the perfect choice for grilling and its flavor means it can stand up to bold marinades and seasonings. Sockeye is good for hot or cold smoking. Nutrition*: Sockeye is highest in astaxanthin, an anti-inflammatory and antioxidant. Nutrition for 3.5 oz cooked is: Calories: 220; Total fat: 11g (2g sat fat); Sodium: 65mg; Protein: 27g; Omega-3: 1,200mg Coho About: You can probably guess why Coho are also called silvers: their distinct silver color. Coho are the most acrobatic among wild salmon and for this reason they are one of the most popular sport fish. Fishermen love the challenge and reward that comes with catching Coho. Flavor and Cooking Notes: Coho fall between the flavor and texture of King and Sockeye. They are not as soft as King or as firm as Sockeye, but right in the middle. The flavor is more delicate than Sockeye but stronger than King making it a versatile choice for a wide range of recipes and cooking applications. Coho are very lean making them a good choice for cold smoking. Nutrition*: Coho are a leaner salmon, offering fewer calories than King and Sockeye while still packing a nutritional punch. Nutrition for 3.5 oz cooked is: Calories: 140; Total fat: 4.5g (1g sat fat); Sodium: 60mg; Protein: 23g, Omega-3: 1,100mg *Note that nutrition facts vary by season and location where fish are caught. Wondering what to do with your salmon? As noted above, salmon is well suited to a wide range of cooking methods. You can bake, broil, grill, pan-fry, smoke, or poach it. Add a cedar plank or leave it out. The opportunities are endless! If you’re new to fish cookery, pan-searing is one of the easiest methods. There are two tips to perfectly sear your fish: Make sure your oil is HOT. Let it heat up for a few minutes and make sure it’s shimmering. Add it to the pan and DO NOT MOVE IT. The crust needs to develop and fully separate from the cooking surface before you flip it. The length of time varies depending on the seafood, but a general rule of thumb is to let it cook without touching for at least 3-5 minutes for skin-on fillets. Start with this simple recipe from Chef Callyn. Pan-seared fish is wrapped in crisp lettuce, drizzled with lemon aioli, and served with juicy cucumber and zesty corn and black bean salad. /episode/index/show/tasteofharmons/id/20051048

The Pro's and Con's of GMO's 07/23/2021

Meet Cooking School Chef Casey 07/09/2021

Local Flour Power 06/25/2021

Local Flour Power In this episode of the Taste of Harmons Podcast, Sheri Brailsford Cutler and Steve Brailsford join our hosts Chef Lesli Sommerdorf and Brandon Young. Sheri and Steve are from KEB Enterprises, and their father Ken Brailsford purchased Lehi Roller Mills in 2013. You’ll want to listen to the story of how the original owner’s family, the Robinsons, are still involved in the mill, along with how the Brailsford family has managed to keep the Mills local. Another guest on this podcast is Todd Berry, who has a longstanding history with Lehi Mills going back 35 years. He has learned the business literally from the ground up (he started out sweeping flours), and he shares a lot of information about the past along with day-to-day doings in the business of making flour. Driving south on I-15 through Utah County, the building is hard to miss. It’s a historic landmark on the west side of the freeway as you pass Lehi. If you talk about it, most people will know the name. Whether it’s because of the flour they’ve been producing for years, or the fact that parts of a well-known movie, Footloose, were filmed there, Lehi Mills is as local as it is famous. Originally named Lehi Roller Mills, the company was recently rebranded to Lehi Mills, but is still producing the same quality flour as before. They also make baking mixes that make eating locally easy as pie…or muffins. Harmons not only carries Lehi Mills products in our stores, but we use their flour exclusively in our artisan breads. Sheri Brailsford Cutler is the vice president for KEB Enterprises. She oversees marketing for each portfolio company, regulates the work environment, serves as the point of contact for each employee, and makes sure that they are succeeding in their positions. She also aids in planning and logistics. When she’s not in meetings, you can find Sheri hiking, biking, kayaking, or traveling to a new place. Sheri enjoys spending time with her husband, five sons, two daughters-in-law, and two grandchildren. Steve Brailsford brings expansive leadership and management experience to KEB. As president, he oversees each portfolio company and investigates local companies for promising potential investments. Steve is a highly valued voice among top private equity firms. Steve loves to escape—his favorite places to be are the water and the mountains. Steve is an avid scuba diver and also loves spending time with his family in the mountains (away from cell coverage). He is also a passionate cyclist and often commutes 12 miles to work on his bike. One of Steve’s dreams is to sail around the world, but first he needs to learn how! Todd Berry has worked for Lehi Mills for 35 years, literally from the ground up. He is currently the milling superintendent and director of quality of assurance, but he started out sweeping floors, packing flour, driving delivery trucks, and as a flour miller, production supervisor, warehouse manager, customer service manager, and a food safety audit specialist. He worked his way through college while at the Mills, and after graduating from Utah State University he was asked to be a part of the management team. He likes to spend his off time with his family. He and his wife Sherri have seven children two daughters-in-law, and one grandson, and is looking forward to more grandchildren. For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: /episode/index/show/tasteofharmons/id/19604879

The Coral Reef Rescue 06/11/2021

The Coral Reef Rescue It’s fairly common knowledge that our coral reefs across the world are in trouble, but not many people know a Utah man is behind an effort to save them. Brent Andersen, CEO of Loveland Living Planet Aquarium joins our hosts Chef Lesli Sommerdorf and Brandon Young in a fascinating discussion focusing on Brent’s and LLPA’s efforts, along with marine biologists and others worldwide, to rescue the coral reefs and the marine life they support. The marine biologist, despite being born in land-locked Utah, has made extensive efforts to be a part of the rescue of coral reefs and you’ll want to listen in to find out how you can help. You might wonder why Harmons partners with an aquarium. The answer is, we partner with them. We provide food for the thousands of animal inhabitants they house. In other words, they eat the same fresh produce you do. Brent is passionate about marine life. Listen to the podcast and learn what he does to help save the coral reefs of the world. It’s an amazing story and you can help. The details about doing that are also included in the podcast. And if you choose to visit the aquarium you’ll be amazed at all the animals and encounters they offer. Visit Loveland Living Planet Aquarium at: For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: About Brent Andersen Despite growing up in landlocked Utah, Brent Andersen’s curiosity for marine life was sparked by a gift he received as a child. His grandmother gave him a book about the ocean, and his curiosity grew into a passionate pursuit that led him to a degree in marine biology from the University of California, Santa Barbara. His real dream was to share his passion with the children of Utah, and with the idea keeping him up at night, he decided to follow through and open an aquarium—Loveland Living Planet Aquarium, to be exact. This is a major personal accomplishment for Andersen, but from his perspective, he is just getting started. As long as there are conservation needs on the planet, and opportunities to help audiences learn and grow in their connection to and understanding of nature, he will be working to keep expanding the reach and mission of LLPA. /episode/index/show/tasteofharmons/id/19437278

The History of the Hamburger 05/28/2021

The History of the Hamburger In a fascinating episode of the Taste of Harmons Podcast, recurring guest Chef Aaron Ballard joins our hosts Chef Lesli Sommerdorf and Brandon Young in a lively discussion focusing on the history of one of America’s favorite meals: the hamburger. You won’t want to miss this episode, which includes not only the history of the hamburger, but Chef Aaron discusses the origin story of Just Burgers, our amazing hamburger restaurant at the City Creek Harmons location. As he talks about creating the perfect burger and fries, you’ll probably realize you can jump into your car to drive to Just Burgers at our City Creek location. Or if you have some hamburger at home, like our Bob’s Burgers, you can grill those up. Or try some of the amazing hamburger recipes our chefs’ have cooked up. For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: About Aaron Ballard Experimenting with new tastes and flavors is second nature to Chef Aaron Ballard. He started playing in the kitchen at a young age and immediately began cultivating his love of cooking and fine food. Chef Aaron started his journey of food exploration with his parents inviting him to try new foods. If you offered him food, there were few things he refused—he tasted everything from Pacific Northwest oysters fried fresh at Pikes Place Market to pungent durian from the local Asian Market. Taste was an adventure he rarely passed up. Chef Aaron worked in the food manufacturing and beverage industry for a decade before following a lifelong dream that eventually led him to attend culinary school at the Culinary Arts Institute at Utah Valley University. Chef Aaron’s first lessons however were at the foot of his grandfather who was a chef. “Watching my grandfather cut open a loaf of bread was a lesson in gratitude and delight. You could see him honoring the process, savoring the ingredients, and deconstructing the method before the food even hit his lips.” Chef Aaron has carried on that tradition creating “life changing” moments for his students. Chef Aaron has worked as a Kitchen chef, cooking school chef, and now serves as Harmons Executive Chef. When he is not cooking or writing new recipes, Chef Aaron immerses himself in fine food, brewing, music, and family. “Nothing spells joy in my life like being outside on a late summer evening with a sizzling grill, a glass of wine, and a guitar in my hand singing with my family and friends.” /episode/index/show/tasteofharmons/id/19272263

Utah's Botanical Garden - Red Butte 05/15/2021

Utah's Botanical Garden - Red Butte Harmons is deeply involved in our community, and so is Red Butte Garden, so the fact that we partner with them is pretty much a no-brainer. In today’s episode of the Taste of Harmons Podcast, Eddy Dawson, director of programs at Red Butte, joins our hosts Chef Lesli Sommerdorf and Brandon Young to talk about something a little different from the food we eat—but it’s still related. Red Butte Garden is a museum of living plants, according to Eddy. And its history is long and storied. You’ll definitely want to tune in to learn the history of the Garden along with a lot of interesting stories and sidenotes. For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: To find something to do this summer: To Volunteer with Red Butte, sign up at: The Red Butte Concert Series information: Eddy shares the interesting story of Dr. Cottam and how his beginnings led to the eventual forming of Red Butte Gardner, located in Research Park at the University of Utah. The visitors center was opened in the 1990s and while more than 35 years old, it’s still young in the terms of arboretums around the country and world, Eddy says. The Garden consists of 21 acres of highly maintained gardens, with another 78 acres of natural area and five miles of hiking trails. Unique to many arboretums is its location in the foothills of Salt Lake City, and there is a lot of wildlife that also enjoys roaming around the garden, including moose, deer, bobcats, and turkeys. Eddy says they also saw some cougar tracks this past winter, but never did spot the wily cat. Like most of us during the COVID-19, Red Butte Garden had to alter how they did things, including virtual classes and zoom lessons videography held with teachers and their classes. And like the rest of us, they are anxious to get back to normal, in particular, the very popular and oft-asked about Red Butte Concert series. Eddy says the series is “brewing” this year, but he doesn’t have any information because he’s the plant guy. That said, he, too, is excited for some of the amazing talent that is in the lineup of performers at the Garden. The beautiful venue, in the amphitheater, is a one-of-a-kind experience, and one everyone should get a chance to enjoy. That said, the concerts usually sell out during the “presale” which is exclusive to members of Red Butte Garden, so along with supporting and donating to an amazing community partner, that’s another reason to join forces with Red Butte Garden. Eddy Dawson has a passion for connecting people with the importance of plants in all aspects of life. His life’s mantra is “everyone loves plants, not everyone knows it.” He has spent 20 years working at Red Butte Garden in a variety of roles, including Curator of Plant Records, Director of Information Technology, and currently serves as the Director of Programs. In addition to his Red Butte Garden experience, he has 30 years combined experience in the plant science and horticulture industries and is a volunteer leader engaged in the national American Public Garden Association. He strives to continue learning and making new connections with plants and people as part of the mission at Red Butte Garden. He has degrees in Horticulture and Botanical Informatics from Texas A&M University. /episode/index/show/tasteofharmons/id/19105130

Understanding CBD 04/30/2021

Understanding CBD You might have heard there are some health benefits to CBD, but you might be thinking that seems like a risky choice to take in a country where “marijuana” is illegal in most states. Will CBD get you high? The short answer is no, especially with the topical varieties that are sold at Harmons. But we wanted to go a little more in-depth, and so Greg Jones, our pharmacy director, and Denise Braby, the director of home, health, and beauty, join our podcast hosts Chef Lesli Sommerdorf and Brandon Young to share some great points to help you make sense of all of this information and explain why Harmons sells topical CBD products. For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: There are three species of cannabis plants, and they are cannabis sativa, cannabis indica, and cannabis ruderalis. In cannabis plants, the main cannabinoids are CBD (cannabidiol) and THC (tetrahydrocannabinol). THC is the cannabinoid responsible for marijuana’s well-known psychological effects. Legal CBD comes from industrial hemp, a variety of the cannabis sativa plant, and hemp fiber is used for things like clothing, paper, and rope. From 1937 to 2018, growing hemp was illegal on a federal level, but the 2018 US Farm Bill changed that, allowing hemp growers to generate cash crop legally as long as it contains less than 0.3% THC. You can extract CBD (cannabidiol), from hemp. After the Farm Bill passed, a new industry using CBD was born. Cannabis has been around for about 28 million years, evolving on the eastern Tibetan Plateau, and is a close relative of the common hops found in beer. While it’s been around a long time, there is still a lot that is not known about it. The topical usage is mainly for pain relief, and we have quite a few topical products in our stores, including Muscle MX. One of the mandates of the government in allowing CBD sales is that medical claims are not made on the packaging or advertising. In Utah, they must also be licensed with the state, and required to provide a COA (certificate of analysis). So, you can be assured anything sold in our stores meets these requirements. In this fascinating discussion, Greg and Denise share a lot of information about CBD, and you’ll want to tune in to learn more about CBD, and the effects of it on your body, including a few reasons you might want to use caution when deciding whether or not to try topical CBD. About Denise Braby Denise Braby is Harmons’ director of home, health, and beauty and has been a director for 10 years. She has a bachelor of science degree in business marketing from the University of Utah, and a background in retail store management, specializing in personal care and clothing. Denise loves her job and is very proud to work for Harmons. About Greg Jones Greg was raised in Hunter (now West Valley City, Utah) near the original Harmons West grocery store, where his uncle was one of the first pharmacy managers, and his mother and other family members worked as pharmacy technicians. Greg graduated from the University of Utah College of Pharmacy in 1995, and earned an MBA from the University of Phoenix in 1997. Greg has been employed at Harmons since 1992, starting as a pharmacy intern, then staff pharmacist, pharmacy manager, and as the Director of Pharmacy since 2001. In his current role, Greg oversees pharmacy operations and is involved with the associate wellness program and dietitian services offered by Harmons. /episode/index/show/tasteofharmons/id/18918608

The Salt of the Earth 04/16/2021

The Salt of the Earth Redmond Real Salt is the “real” deal when it comes to salt. At Harmons, when creating our made-fresh-in-store items it’s the only salt we use. And there is a very good reason for that. It’s natural, clean salt, which tastes very different than iodized salt. And not only is the taste better; so are the health benefits. So, where does Redmond Real Salt come from? Darryl Bosshardt, grandson of one of the original founders, joins our hosts Chef Lesli Sommerdorf and Brandon Young to share the backstory behind the successful business. You’ll want to listen to this informative podcast to find out just where that salt comes from. (Hint: it’s not the Great Salt Lake.) For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: Redmond Real Salt: The Sundance Sea Salt is a natural topic in the state of Utah, considering we still have a large body of salty water, the Great Salt Lake, which is visible from the Harmons offices. But that’s not where Redmond gets their salt from. About two hours to the south of the Great Salt Lake there is an ancient seabed, a remnant of the Sundance Sea, an inland sea that existed in North America during the mid-to-late Jurassic Period of the Mesozoic Era (think dinosaurs). Fast forward to 1958, when a prolonged drought forced the Bosshardt brothers to abandon their farming lifestyle in central Utah. Aware that Native Americans had once harvested salt rock from their farmland, Milo and Lamar Bosshardt borrowed a little money and went into the salt business with little more than sledgehammers, picks, and a determination to provide for their families. Their salt deposit provided a naturally balanced mineral salt that local ranchers credited for healthier herds. As the salt’s reputation grew, the Bosshardt brothers purchased land from their neighbors, giving them access to the entire deposit, estimated to extend several thousand feet below the surface of the earth. Natural Clean Salt Today, the family continues to mine the salt and Darryl is proud of their legacy, one that started with his grandfather and great uncle. While many salts contain anti-caking agents and even dextrose, and others have been heat-processed and stripped of their natural trace minerals, Redmond Real Salt is unrefined and full of natural minerals and flavor. Not only is the taste different, but so is are the benefits to your health, as everyone needs salt to survive. Just not the high sodium, processed, chemical-tasting salt many people are used to. The mine where they work is underground and large but does not really resemble other dangerous types of mines that quickly come to the mind. You’ll want to visit their website to see the very cool pictures of just exactly what the mine looks like and tune into the podcast to hear Darryl go in-depth into the fascinating world of salt mining. You Can Taste the Difference As we mentioned before, Harmons exclusively uses Redmond Real Salt, including in our artisan bread and Kitchen items. We believe you can taste the difference. Along with their culinary salt, they also provide products for salting roads and agricultural purposes. They also have a body care line, including toothpaste, and you can even buy some clothing featuring their amazing products. Make sure you listen to the podcast to get the skinny on Redmond Real Salt’s unique product and learn all the ways you can enhance your food and elevate your cooking. Darryl Bosshardt is passionate about healthily living, healthy eating and life-long learning. Darryl grew up working for the family mineral business in Redmond, Utah, and then earned a bachelor of science degree at Southern Utah University followed by an MBA at Western Governor’s University. /episode/index/show/tasteofharmons/id/18745319

Food for a Sustainable Future 04/02/2021

Food for a Sustainable Future It can sometimes feel like Earth Day, April 22, gets overlooked or pushed aside, and yet the day is extremely important, especially for a sustainable future. Here at Harmons, Kate Whitbeck, director of sustainability, thinks about the earth every day, and pretty much all day. Her job at Harmons is to help us reach our goals as a sustainable company, keeping in mind all the ways we take steps to be earth-friendly, and bringing up places where we can do better. Kate joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss how Harmons is aiming for a green future. Leave us a rating and review! For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: For information on B-Corp, please visit: Harmons has always focused on being green, creating a cardboard recycling program in 2000; a food waste diversion program in 2008; and a food rescue program in 2010, among other things. In 2020 we recycled 3,270 tons of cardboard. That means 55,590 trees didn’t have to die. We also have a food rescue program, donating edible food to the Utah Food Bank. Unlike many other grocers, Harmons pulls fresh food from the shelf before it’s expiration date, so that it won’t be sold close to its expiration, and will offer fresher nutrient content for all the Utah families it feeds. And our food waste diversion program means we send tons of food—around 847 tons a year—to an animal feed organization, and whatever is left over is sent to an anaerobic digester that turns the waste into pipeline grade natural gas. Kate talks about other ways we are working for a green, sustainable future, such as using LED lighting in our new stores and solar panels on the roof of our Santa Clara store, which provides 40 percent of the store’s electricity. Our Mountain View and Traverse Mountain stores have sky lights to take advantage of natural light, which means less electricity is used. With today’s knowledge on the troubles with plastics in landfills and oceans, it’s good to know that Harmons is looking for a way to use compostable packaging whenever possible. We even use bowls made from fiber-based sugarcane in our Kitchen, and paper straws in our cafés. We are also planning for the future, as we plan to put recharging stations at our stores that will quickly replenish electric cars and other forms of electric transportation. We currently have one at our City Creek location, and three more are planned to be installed this summer. One way that everyone can help reduce our carbon footprint on the earth is to use reusable bags for your grocery shopping, and in April, in celebration of Earth Day and Earth Month, Foodie Club members are rewarded for bringing in their reusable bags, receiving 10 points every time they use a reusable bag. In addition, from April 18-24, 2021, all the proceeds from every reusable bag purchased will be donated to UCAIR, an organization that focuses on improving Utah’s air. One program that is near and dear to Kate’s heart is B-Corp, a certification program that evaluates businesses according to the highest standard of social and environmental performance, transparency, and accountability. You can find over 500 B-Corp certified products in Harmons, and the knowledge can help you to shop responsibly. All you have to do is look for the B-Corp logo. Kate goes into a lot more detail in the podcast, explaining the differences green efforts make in very relatable terms. We hope you listen to blog and find new ways to reduce your carbon footprint and ensure a safe and healthy future for all. Kate Whitbeck is Harmons’ director of sustainability. She is a profound believer in the powers of the plant-based diet as a solution to climate change. Unfortunately, her bacon habit continues to thwart her ability to embrace plants for every meal. /episode/index/show/tasteofharmons/id/18583208

Just Say No To Coronavirus 03/19/2021

The Science of Bread 03/05/2021

The Science of Bread If you are one of those people who used the extra time spent at home becoming a pandemic baker, this is the podcast for you. Jason Lindsey, our Artisan Bread Program Specialist, joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of our Taste of Harmons Podcast, and he is passionate about bread, including sourdough. Listen to this episode and subscribe to be notified about all upcoming episodes. You can watch the Telly Award winning "Art of Good Taste - Artisan Bread" video here: For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: If you are one of those people who used the extra time spent at home becoming a pandemic baker, this is the podcast for you. Jason Lindsay, our artisan bread program specialist, joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of our Taste of Harmons Podcast, and he is passionate about bread, including sourdough. The following video gives you an idea who Jason is and what he believes in, and also a look behind the scenes of our artisan breadmaking program. The word artisan, defined, means a worker in a skilled trade, especially one that involves making things by hand. Jason dives deeper into that definition by explaining that an artisan baker is a craftsperson trained to mix, ferment, shape, and bake a handcrafted loaf of bread. And that is exactly what he—and all the artisan bakers that he trains—does every day. As pandemic bakers learned, making bread is a science, and baking the best bread means knowing all the elements of climate and altitude, along with using the best ingredients (properly measured) and finest pieces of equipment, to insure a wonderful product. Harmons uses Miwe ovens from Germany, and their importance in our end product is something you will want to hear Jason explain. Jason is a baker by trade and has worked at it for 33 years, including owning his own bakery. He has been with Harmons for 14 years. When he started at Harmons, he knew he had found his home. One of the most important things about the company is “We never stop innovating.” The bread program was in its infancy when he arrived, and we now make numerous kinds of bread every day, a bread of the day, and seasonal varieties. One of the questions we often hear is why is our bread crust so dark? Jason explains this in detail (hint: caramelization makes for the best flavor) along with sharing many other fascinating facts about bread. From our “touchiest” bread—brioche—to our classic sourdough, all our breads have their own process and it takes time and expertise to put out the quality artisan breads you’ve come to expect from Harmons. About Jason Lindsay: Jason Lindsay is currently the artisan bread program specialist at Harmons, and has been with the company for 14 years. He trains all the artisan bakers that work for Harmons. Jason is a baker by trade, and has worked in the industry for 33 years, including time spent running his own bakery. He is extremely passionate and knowledgeable about bread, and enjoys sharing his skill with others. /episode/index/show/tasteofharmons/id/18198188

Meet Cooking School Chef Daniela 02/19/2021

Meet Cooking School Chef Daniela Chef Daniela Oliveira, the instructor at our Mountain View Cooking School, came to America from Brazil, a country where “every celebration revolves around food.” In the latest episode of the Taste of Harmons Podcast, Chef Daniela joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss how she ended up in America and what drives her to cook and create. Listen to this episode and subscribe to be notified about all upcoming episodes. Be sure to leave a rating and/or review, we'd love to hear from you. To sign up for a cooking class at any of our Cooking School locations, visit us at For more information please visit Follow us on Facebook: Follow us on Instagram: For our podcast blog directory: Chef Daniela de Oliveira grew up in Brazil where she learned the value of mixing ingredients to create food with a multicultural flavor. She dreamed of attending culinary school and opened up a catering company in Brasilia where she provided food for weddings, small parties, university events, and government agencies. With this experience giving her first-hand insight into what it takes to succeed in the culinary industry, she knew she had found the career she wanted. In 2002, Chef Daniela moved to the United States where she lived in New Orleans, Los Angeles, and Portland. She gained even more passion for the industry while attending a variety of cooking classes while living in these cities. In 2011, her dream came true when she moved to Utah and was accepted into Utah Valley University's Culinary Institute, graduating with an associate of applied science degree in culinary arts. While working on her degree, Chef Daniela had the opportunity to hone her culinary skills as an assistant to several renowned chefs in events such as the Sundance Film Festival's ChefDance VIP dinners, and the Signature Chefs Gala of Utah. She began her professional career in 2013 at Culinary Crafts, where her passion for cooking and skills as a culinary chef developed further, and when Culinary Crafts was awarded the exclusive contract for the University of Utah’s The Tower at Rice Eccles Stadium, she was named chef de cuisine. In 2017, Chef Daniela redirected her professional and personal life, and made the decision to work as director of dietary services for an assisted living facility before joining Harmons at Mountain View, where she is a chef and instructor at the cooking school. /episode/index/show/tasteofharmons/id/18007058