(Leah Hogsten | The Salt Lake Tribune) Trio restaurant owner Mikel Trapp and executive chef Lloyd Kianfar prepare summer grain salads to feed front-line workers June 3, 2020. Since March, the Helping Heroes program, launched by Utah restaurant food supplier Nicholas & Co., has been taking food originally planned for restaurants and using it to feed front-line COVID-19 workers across the Wasatch Front.
Kathy Stephenson covers food, dining, alcohol policy and features. A Utah native and University of Utah graduate, she has been a reporter at The Salt Lake Tribune for more than 30 years.