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Bite by Bite
Kathy Stephenson
Kathy Stephenson has been the food writer at The Tribune since 2000. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.

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(Trent Nelson | The Salt Lake Tribune) Sub Zero Ice Cream & Yogurt is a Utah-based business that uses liquid nitrogen to make ice cream.
Utah ice cream company on ‘Shark Tank’

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Sub Zero Ice Cream & Yogurt, a Utah company that uses liquid nitrogen to freeze ice cream in front of customers, will be one of the businesses seeking an investor on ABC’s "Shark Tank."

The episode airs Friday, Jan. 11, at 8 p.m. and will feature Jerry Hancock, CEO and founder of Sub Zero. Hancock said it took more than two years of research to develop the company’s unique ice cream freezing process. The company currently has 24 locations in the U.S., including 12 in Utah. But Hancock needs an infusion of cash to help him take the company to the next level.

On "Shark Tank" he will pitch his product to a panel of five investors or "sharks," hoping to convince one — or more — to give him the money. Because this is reality TV, when the Sharks hear a great idea, they’re ready to fight each other for a piece of it. The most well-known "shark" is Mark Cuban, the outspoken billionaire owner of the NBA’s Dallas Mavericks.

Most Sub Zero locations will host in-store viewing parties with free samples and nitrogen demonstrations. Visit www.subzeroicecream to find a participating store near you.



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