Font ResizeOn July 17, Dolcetti Gelato will celebrate the opening of its second store inside the Tea Grotto, 2030 S. 900 East, Salt Lake City. Beginning at 6 p.m., customers can enjoy a free gelato cone, sample crepes, desserts and tea. Owners Elizabeth and Mark England make 21 different flavors of gelato and fruit-based sorbetto using local milk and fresh seasonal fruit. Flavors range from almond and apricot to Mexican vanilla and peach. Dolcetti still has its original store at 1751 S. 1100 East.
Donate food
Diners who bring in two cans of non-perishable food to Carvers Steak & Seafood, 10720 Holiday Park Drive, Sandy, can get a free appetizer or dessert. All donations will be given to the Utah Food Bank.
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Vermiculture workshop
Learn all about vermiculture -- a quick way to make excellent, nutrient-rich organic compost using worms -- Saturday, from 6:30 to 8 p.m., at Wasatch Community Garden's Grateful Tomato Garden, 800 S. 600 East, Salt Lake City. A $5 donation is suggested for those who attend. Heather Legler will explain how to set up and maintain your own vermiculture composter, and start transforming your kitchen waste into garden gold! Starter kits will be available for $5. Call 801-359-2658 to reserve a spot.
Uinta's BBB arrives
Uinta Brewing Co. is rolling out its new Big Bourbon Barley Wine this week. The company
Name the Rockhill twins
Iggy, one of the six Brown Swiss cows at Rockhill Creamery in Richmond, delivered twin heifer calves last week. Both of the baby girls arrived full size, weighing in between 80 and 90 pound each. Creamery owner Jennifer Hines is hoping Utah bovine lovers will help her name the new arrivals. She likes to use the same first initial as the mother. For instance, Iggy's first calf was named Ian. But Hines also is considering names that start with "J." Suggestions can be sent to creamery@rockhillcheese.com . To see the calves in person, visit the creamery Saturdays from 10 a.m. to 2 p.m. during the Richmond City farmer's market.
Book club about food
Anyone interested in food and where it comes from will want to read The End of Food, the Utah Museum of Natural History's book club selection for July. In the book, author Paul Roberts looks at the forces that keep America from producing an adequate, safe and nourishing food supply. It's not all bad news, though, as he offers suggestions on how to put food back on a sustainable course. Read the book at your own pace and follow the online discussion at umnhbooktalk.blogspot.com. The next book is The Gift of Good Land: Essays by Wendell Berry. There will be a public discussion on that selection Sept. 21 from 6:30-8:30 p.m. at The Chase Mill at Tracy Aviary.
Lawn-care mistakes
A survey of lawn care experts from the TruGreen lawn care company reveals the top 10 mistakes that homeowners make when it comes to caring for their lawn:
10. Removing lawn clippings (and valuable nutrients) after mowing.
9. Planting unsuitable grass types for the soil and temperature
8. Fertilizing at the incorrect rate or the incorrect time of year.
7. Getting fertilizer on sidewalks, driveways or street that can run off into your grass and kill grass.
6. Misdiagnosing a lawn problem. Leave it to the professionals.
5. Planting grass seed in the spring and summer. Seeding is typically best in the fall.
4. Using a string trimmer too close to the base of a tree may kill it over time.
3. Over or under watering your lawn. A slow steady water once a week is a good rule of thumb.
2. Scalping, or mowing too low, can send lawn into shock and allow weeds and insects to take over.
1. Failure to follow the instructions on lawn care products.
