By Harmons Grocery
4.9
5555 ratings
The podcast currently has 48 episodes available.
With the Thanksgiving holiday coming up, most people take time to reflect on all the good things they have. Giving back comes naturally at this time of year, and one of the best ways to help others is to donate time, goods, or money to our local Utah Food Bank.
Today’s episode of the Taste of Harmons Podcast, Bob Harmon and Ginette Bott, president and CEO of the Utah Food Bank, join our host Brandon Young to discuss the importance of supporting the food bank not just at this time of year, but all year round.
Tune in to the podcast to learn about the special relationship we have with the Utah Food Bank, and more about how you can help.
And remember you can donate to our Give a Gobble fundraiser when you shop at any Harmons and through eShop. Help us provide Thanksgiving meals to Utahns in need.
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Wait, what? Hurricane, Utah? Bryce Thornberg, an engineer by trade, discovered the climate and growing conditions in Hurricane, located in Southern Utah, were a lot like Iran and Turkey. So, twenty or so years ago he planted some trees, and the rest is Red Rock Pistachios history.
Bryce and his daughter, Halley Bonfanti, join our host Brandon Young for the latest episode of the Taste of Harmons Podcast. You will want to hear about the fascinating journey Bryce and family have taken as they supply Utah with the tasty—and very addictive—treats.
Bryce Thornberg
Along with running the family-owned pistachio orchard, Bryce Thornberg is the co-founder, president and CEO of dB Systems. Bryce has his bachelor of science and master’s degree in engineering. In 1991, he founded dB Systems Inc. with his father, Dean Thornberg. With decades of experience in RF design engineering, project management, production testing, and engineering management, Bryce has been integral to the growth and success of both companies.
Halley Bonfanti
Halley Thornberg-Bonfanti is the manager of Red Rock Orchards and is also the vice president and CFO of another family-owned business, dB Systems. Halley loves to put her education and experience to good use by driving innovation, growth, and success. She thrives when creating new processes to increase efficiency and productivity. Striving to take the company to the next level while ensuring they have a great team and benefits has been a difficult but fulfilling challenge.
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There are few things as good as a mouthwatering caramel, especially when they are made with love by a dedicated candy maker, and that describes Rowena Montoya perfectly.
Rowena is the Utah-based owner of JulieAnn Caramels, which can be found in all of our stores, and is one of our favorites (admittedly, we have quite a few). On the latest edition of Taste of Harmons, Rowena joins Brandon Young and Chef Lesli to discuss her story, trials, and ultimately her successes.
You’ll want to tune in to hear her inspiring story, and you’ll be glad you did when you hear about the special promotion we are offering on JulieAnn Caramels.
When you visit her site you really CAN join the caramel club.
Rowena Montoya’s caramel story began many years ago, with two very loving aunts who took her into their home and hearts, following the untimely death of her mother.
Among the gifts they shared, was a very remarkable caramel recipe, which has evolved into something extraordinary.
She started her business in 2012, naming it JulieAnn Caramels after her two aunts. Her days are packed full as she works to grow her business and the women she employs.
You can learn all about (and special order) JulieAnn Caramels by visiting: https://julieanncaramels.com
For more information please visit https://www.harmonsgrocery.com
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When her husband was diagnosed with celiac disease, Pamela Schulte went on a mission to make the sweets and treats he still craved but couldn’t eat. She spent hours and hours refining recipes to take the “tasteless” out of gluten-free baking, and her husband was happy when she came up with some cookies, muffins, and cupcakes that were moist, delicious, and completely free of gluten.
Her quest became her passion, and Lucky Spoon Bakery was born.
Pam joins our hosts in the latest episode of The Taste of Harmons Podcast, to talk about her experiences developing delicious treats that everyone can enjoy, not just those who are gluten-intolerant. You’ll want to tune in to hear her trips and tricks to gluten-free baking, and more.
Pamela Schulte is proud that her business, Lucky Spoon Bakery, is changing the way people think about gluten-free food. Instead of gluten-free being code for taste-free, she spent hours refining recipes to make it good…really good.
Always a baker at heart, Pam found her niche when her husband became gluten-intolerant. She set out to reinvent the concept, and to serve up foods “every bit as tasty as their fully glutenized counterparts.”
Now she is on a mission to share her gluten-free treats—including cookies, cupcakes, muffins, brownies, and cakes—with the world, making Lucky Spoon Bakery synonymous with moist, fresh, and delicious baked goods.
Find out more about Lucky Spoon by visiting their website at https://luckyspoon.com
For more information please visit https://www.harmonsgrocery.com
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Chef Jake also shares his “aha” moment, the day he realized that he wanted to make a career working in the food industry. You’ll have to tune in to the podcast to learn what that moment was for him, along with all the amazing things you can experience and try that is considered “Asian” cuisine.
Chef Jake Driffill discovered he had a love for food and cooking at the age of 10, while spending time making holiday desserts with his mother and grandmother.
In 2002 he took a job as a line cook, and after learning some basics recognized the culinary arts as his pathway in life. He enrolled in the California Culinary Academy of San Francisco, where he learned cooking techniques from French, Japanese, Chinese, Italian, and Latin American cuisines.
For more information please visit https://www.harmonsgrocery.com
Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/
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For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/
Be sure to check out HarmonsGrocery.com for all the latest delicious recipes at https://www.harmonsgrocery.com/recipes/
There’s nothing like cookies fresh from the oven. Nobody knows this better than RubySnap's owner, Tami Steggell. And she is passionate about them. Especially those that feature distinctive and unique flavor combinations. Tami joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of the Taste of Harmons Podcast.
RubySnap is a past winner of our Local Development Grant. And we are thrilled to work with Tami and company, selling delicious frozen cookies that you take home and bake yourself.
You’ll want to listen as Tami shares her fascinating journey into cookie baking and also learn just how she comes up with her unique, creative flavors.
Tami Steggell is the founder of RubySnap Bakery in Salt Lake City, where fresh cookies abound in creatively distinctive flavor combinations. She is originally from Arizona but spent much of her life in the Middle East and traveling Europe and Asia. Tami has a degree in architectural design from Brigham Young University, and spent 15 years in that industry. She is now running the successful RubySnap company, which has steadily grown from year to year. Her brand is fashioned after the WWII era and an idealism of yesteryear. At that time, fresh food meant cooking from crops in season and enjoying the full flavor experience of real ingredients.
You can learn more about RubySnap and their season cookie selection at https://rubysnap.com
For more information please visit https://www.harmonsgrocery.com
Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/
Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy
For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/
Be sure to check out HarmonsGrocery.com for all the latest delicious recipes at https://www.harmonsgrocery.com/recipes/
Cathy Tshilombo-Lokemba says the heat in her intensely spicy pili pili sauce “talks to you.” We believe this is true, and it has quite a story to tell. In the latest episode of the Taste of Harmons Podcast, she shares the story of how her family history—and the history of her people in the Congo—shaped the flavor of the family recipe that makes up Mama Africa’s Pili Pili sauce.
Pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, the sauce is so spicy you have to say pepper twice. Hot peppers, onions and garlic give this sauce deep and flavorful combination that packs extreme heat.
Mama Africa is one of this year’s 2021 Local Development Grant winners, and we’re excited to see what they will do to expand their local roots.
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.
You can find Mama Africa's Pili Pili Sauce at https://mamaafricahotsauce.squarespace.com
It’s unlike any hot sauce you’ve tasted: deep, flavorful—and spicy! Using her secret family recipe, Mama Africa cooks small batches using simple, organic ingredients. Mama Africa’s pili pili sauce is the perfect addition to your kitchen, and a great gift for that hot sauce lover in your life.
What is Pili Pili Sauce?
Pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, the sauce is so spicy you have to say pepper twice. Hot peppers, onions and garlic give this sauce deep and flavorful combination that packs extreme heat.
For more information please visit https://www.harmonsgrocery.com
Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/
Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy
For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/
Be sure to check out HarmonsGrocery.com for all the latest delicious recipes at https://www.harmonsgrocery.com/recipes/
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:
https://www.harmonsgrocery.com/?s=salmon&submit=Search
For more information please visit https://www.harmonsgrocery.com
Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/
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For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/
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.
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.
KingAbout: 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
SockeyeAbout: 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
CohoAbout: 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:
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.
In the latest episode of the Taste of Harmons Podcast, Dietitian Sarah Kiel joins our hosts Chef Lesli Sommerdorf and Brandon Young. Sarah and our hosts discuss produce hybrids and genetically modified varieties of our food. The somewhat controversial subject of GMOs has many pros and cons to it. The practice involves altering the DNA of a plant to improve or change its properties. We’re fortunate to have Sarah’s knowledge as she breaks the details down for us.
GMOs basically come two ways: genetically engineered and genetically modified. An example of genetically engineered produce is seedless watermelon. An example of genetically modified produce would be corn that is altered to resist insects or tolerate herbicides.
For all the resources listed in the episode, please visit https://www.harmonsgrocery.com/2021/07/22/the-pros-and-cons-of-gmos/
For more information please visit https://www.harmonsgrocery.com
Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/
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For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/
Chef Casey Bowthorpe joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss his career with Harmons. In an interesting journey, he joined Harmons as an associate in 2007. But he held many positions, including dairy manager and café manager, before he took a job as the cooking school coordinator in 2013. It was then that the “chef” fire was lit.
Chef Casey took a three-month sabbatical from Harmons to work as an intern at a New York restaurant. But when he was ready to return to his position as cooking school coordinator, he was instead offered a job as sous chef. After that, he ended up attending culinary school.
As a 14-year Harmons employee, you’ll want to tune in to learn about his fascinating career path, and his love for food. Chef Casey specializes in many things, but he is known for his meat-based meals and also desserts.
The podcast currently has 48 episodes available.