Leeann Whiffen
As a young mother with two beautiful boys, Leeann Whiffen’s world was shattered when she lost her son, Clay, to autism.
“It is absolutely the most devastating thing a parent could go through,” Leeann says. “It’s like a death — he completely disappeared from us. His little personality was gone.”
Though he’d previously met typical development milestones, 16-month-old Clay lost all eye contact, and his few words were replaced with high-pitched screams and aggressive tantrums.
At age 2, Clay’s autism was diagnosed, and the Whiffins put all their efforts into an applied behavior analysis program. The $30,000 to $40,000 price tag nearly matched the family’s annual income, but the need for early intervention drove their decision.
Clay screamed for hours the first days of therapy, but after six weeks he could sit in a chair and come when called. The day he looked Leeann in the eye and called her “mom” is one she’ll never forget. After three more years of therapy, a reevaluation determined that Clay no longer met the criteria for an autism diagnosis.
Citing that day as possibly the best of her life, Leeann decided to give back and share her story and knowledge she’d gained. Since then, she has authored a book, “A Child’s Journey Out of Autism,” been awarded “Outstanding Individual of the Year” by the Autism Council of Utah, and co-founded the Utah Autism Coalition.

Ashleigh and Ryan Di Lello
Whether it’s “Dancing With the Stars,” “So You Think You Can Dance,” or any other dance-based reality TV show, Utah is proving to be the nation’s new dance capital. On the most recent season of “So You Think You Can Dance,” husband and wife duo Ashleigh and Ryan Di Lello made history as the first married couple to make it to the show’s finale.
Ashleigh and Ryan both grew up in Utah County and met through mutual friends in the ballroom dancing world. They spent their first years of marriage traveling and performing throughout the world, then returned to Orem with plans to slow things down.
But when “So You Think You Can Dance” auditions came to town, they couldn’t resist.
“The show was one of the most challenging things I’ve ever done in my life,” Ryan says. “But sharing it with a spouse made it so much more special than had we done it alone. We got to celebrate when the other did well and support each other. We definitely grew closer through the experience.”

Kay Asay
For the past 25 years, Kay Asay has been giving Utah children a reason to sing.
As founder and director of the Utah Children’s Choir, she has mentored hundreds of local children, many of whom have gone on to study music professionally.
The choir has become known for its exceptional concerts, choral festivals and community performances, in Utah and beyond. The group has toured the nation from California to New York, performing at historic venues like Carnegie Hall and the National Cathedral. Internationally, the choir has performed in major cathedrals and festivals throughout Italy.
“I really did want to have an influence on these children, and I absolutely love working with them,” Kay says. “It’s almost like a sacred calling. I feel at home here. This is my great love.”

Kelly Loosli
Kelly Loosli animated his first film at age 11. By the time he was 15, he was creating clay animation TV commercials, making more money per hour than most high school students dream of. As a sophomore film major at BYU, Kelly won a student Emmy Award.
From there, he launched his career in Los Angeles, working at DreamWorks on the original “Shrek.”
After a job with Buena Vista, the live action division of Disney, Kelly returned to Utah and was recruited to teach at BYU by one of his former professors.
But Kelly did more than teach. He oversaw the creation and development of an animation department — a course of study previously unavailable to BYU students.
“We don’t treat it like a traditional academic,” Kelly says. “We want to flood the industry with a values-based workforce.”
Since its 2001 birth, the department has won nine student Emmys and four student Academy Awards, with films playing all over the world including the Cannes and Sundance Film Festivals.

Ron Roberts
You may have seen him playing the piano at Nordstrom in University Mall. Or maybe you’ve heard his music while walking through the Joseph Smith Memorial Building in Salt Lake City. LDS temple-goers in Provo listen to the hymns he plays on the organ every other week.
No matter what or where he’s playing, Ron Roberts does it without sheet music. The Provo resident is legally blind, but that doesn’t prevent him from sharing his talent.
“I’ve been blind all my life, but I can hear a song two or three times and learn it,” Ron says. “It comes naturally, and I have perfect pitch.”
Ron has more than a thousand songs memorized, and he plays regularly at a variety of rest homes, the Orem Friendship Center and at the local Rotary Club’s weekly meetings.

Myla Dutton
When Myla Dutton moved to Utah Valley 31 years ago, she took a job as volunteer center director at Community Action Services and Food Bank. In 1979, the center only had a 5-by-6-foot basement closet that helped five families a week.
Today, under Myla’s direction, Community Action in Provo helps as many as 200 families a day from its 20,000-square-foot warehouse. Last year local families received 2.7 million pounds of food.
Myla became Community Action’s executive director in 1988, and took the annual budget from $250,000 to more than $2 million with an additional $3-plus million through in-kind food donations.
And though she attributes these enormous accomplishments to her staff and volunteers, Myla takes pride in the success stories.
“These families that leave here with five to seven days of food are a little less stressed tonight,” Myla says. “To know we’re making a substantial difference in many people’s lives is very rewarding.”

Alina Geslison and Grace Dayton
When Alina Geslison and Grace Dayton went to the National Oldtime Fiddlers’ Contest in Idaho last June, they expected to do well in the Junior Division individual competition. But the two Provo residents had no idea they’d return to Utah Valley as the nation’s best pair of fiddlers.
The team entered the twin fiddling division on a whim and took a risk by performing two non-traditional songs — a waltz and a Nicaraguan tune. One standing ovation later, the team was announced twice — they were awarded second place in the people’s choice category, and first place by the judges.
“When we heard we had won we were speechless,” Alina says.
Alina, a freshman at BYU, and Grace, a Timpview High sophomore, both finished in the top 10 in the individual competition in Idaho. They also perform Celtic, bluegrass and contemporary fiddle music as members of the band Firefly.

Kathy Headlee Miner
If there’s one thing Kathy Headlee Miner knows, it’s how to be a mother. She has five children of her own and has helped countless others through Mothers Without Borders, the American Fork-based nonprofit she created in 2000 to address needs of orphaned and abandoned children by providing shelter, food and water, education, and access to caring adults.
Kathy spends five months each year in Africa and has made 50 trips. But with 150 million orphans in the world — a number that increases by 6,000 every day — there are no efforts too great.
“The answer is to strengthen communities where these children live,” Kathy says. “We want to assure that each child has someone who cares about them.”

Greg Witt
Some weeks, Greg Witt hikes more miles than he drives. He’s visited 45 countries, crossed the Grand Canyon on foot more than a dozen times, and hiked more than 700 miles while guiding tours in the Alps.
And it’s not just for fun — it’s Greg’s job.
“Hiking the Alps for a living is a pretty good gig,” the Provo resident says.
Greg launched his guided travel business 25 years ago, specializing in adventure and off-the-beaten-path destinations. With Alpenwild Adventures, he’s hosted clients from all over the world, climbing many of the most famous peaks in the Alps. Plus, he puts his travels into writing and has had a dozen books published, including local bestsellers like “60 Hikes Within 60 Miles: Salt Lake City.”
“My heart is firmly planted in the Wasatch,” Greg says. “We have great trails and great hikes here. Even though I love the Alps, I think Utah is one of the greatest outdoor destinations in the world. We have a lot to be proud of here.”

Tye Noorda
Tye Noorda’s theater experience began at a very young age. The aspiring actress would perform in her backyard for an attentive bunch of chickens.
“As long as I kept throwing wheat, they appreciated it,” Tye says. “That was my first training.”
Tye participated in chorus and orchestra in high school, but her true desire was to study speech in college. While working as a secretary to save money, Tye took speech lessons and performed in plays in Salt Lake City. She also took modeling classes and modeled in New York City.
After meeting and marrying her husband, Ray — who later became the innovator behind Novell and Utah’s technology sector — Tye raised five children while writing songs, performing in community theater, directing church road shows, organizing speech festivals, and helping young people perform on stage.
Last fall, the Noorda Regional Theater Center for Children & Youth and UVU’s new youth theater program had their grand opening, all made possible through a gift from the Ray & Tye Noorda Foundation.
“I think one of the most valuable things you can do for kids is work with them on performing and being in front of people,” Tye says. “It can change lives.”

Jennifer Hill-Barlow
Like many young girls, Jennifer Hill-Barlow took ballet classes. But at age 12, she was still with it, receiving a scholarship to dance and train with Ballet West Conservatory. In high school, Jennifer danced more than 40 hours a week. She graduated with a bachelor’s in fine arts from the University of Utah, which is ranked in the top three of college dance programs.
From there, Jennifer performed with the Cincinnati Ballet and the world-famous Guangzhou Ballet in China, then earned a master’s degree at the U. Next came more high-profile performances, including two seasons with the Radio City Rockettes in New York.
But now, Jennifer has gone from ballerina to businesswoman. After teaching dance from her Cedar Hills basement, she has opened the Barlow Arts Conservatory in Lehi, providing high-level classical ballet training.
“We offer live stage experiences where a lot of studios offer competition,” Jennifer says. “When you’re a professional ballet dancer, you tell a story. It’s important for the training to emulate what you will become someday.”

Bill and Doug Jackson
Doug Jackson was in a plane en route to Haiti when the January earthquake hit. As president of Provo’s Deseret International Foundation, Doug routinely travels to places like El Salvador, Nigeria, Uganda and Haiti and has coordinated 31,000 surgeries.
Doug’s father, Bill Jackson, founded the organization more than 20 years ago, and today its services — like neurosurgeries, cardiac surgeries, and surgeries for cleft lips and club feet — reach dozens of third-world countries. The foundation also focuses on supplying local people with equipment and training to carry on the surgeries and procedures.
In January, the father-son team was invaluable for their spur-of-the-moment service in Haiti.
“We know the doctors and hospitals, so we were thrust into coordination,” Doug says. “I was overwhelmed by the destruction and death, but I was also impressed by how well the people were coping. The Haitians are wonderful people who have been given a bad hand over and over again. Hopefully this will be an opportunity for them to turn a corner.”

Boyd Rollins
After completing his nightly chores on the family dairy farm, 6-year-old Boyd Rollins would race the 100 yards from the cattle trough to the house to avoid being alone in the dark. Years later, Boyd would drop his girlfriend off at her house, then run the few miles home.
His self-imposed training certainly paid off — as a high school senior, Boyd ran a 4:30 mile at the BYU Invitational, confirming his love for running and racing.
At 81 years old, this Provo resident still lives for competition. He’s run nearly 50,000 miles in his lifetime and now qualifies regularly for the National Senior Games in the sport of racewalking.
No stranger to accolades, Boyd won gold medals in both his races — 5K and 1500-meter — at the 2009 Games.
“I’ve only been competing for a few years in racewalking, but I’d had a lot of experience racing,” Boyd says. “I had strategies and antics to use in the race. And at age 81, it was so much fun.”

Robyn Openshaw
Type the words “green smoothie” into Google. Or try it in a YouTube search. Either way, you’ll find Robyn Openshaw — also known as Green Smoothie Girl — at the top of the list.
The Lindon mom of four launched her Web site three years ago, and now greensmoothiegirl.com receives 80,000 new visitors a month from 165 different countries. So, what’s all the hype about?
“In just 10 minutes of kitchen time you’ll be ahead of 99 percent of Americans,” Robyn says. “If you drink a quart a day, you’ll get 15 servings of raw greens and fruit in one simple step.”
According to Robyn, throwing a simple mixture of greens, fruits and liquids into a blender is the best use of kitchen time, since the results yield an increase in energy and productivity.
Robyn’s best recipes are in her new book, “The Green Smoothies Diet,” which is already in its second printing.

Diane Hopkins
After home schooling seven children for 15 years, Diane Hopkins had an idea.
“The teens didn’t have a formal prom to go to because there wasn’t an alternative for those living a more conservative lifestyle,” says the Spanish Fork mom.
Diane wasn’t impressed with the problems that accompany a typical high school dance, like immodesty and a lack of actual dancing.
“I had a lot of teenage daughters, and every girl needs to dress up in a ball gown and be Cinderella for a night,” Diane says. “So I thought, ‘I’m just going to plan it myself.’”
Ten years ago, Diane organized a formal prom specifically for home-schooled teens. To her surprise, more than 200 people showed up. A team of BYU ballroom dancers came to teach the teens a few dance moves, and local businesses donated door prizes.
Each year Diane hears from moms across the nation who have followed her lead and created their own version of Utah’s home school prom.

Benton Paul
Last winter Benton Paul lived out a part of his lifelong dream. He performed in Seattle. And Boston. And Kansas City. And San Francisco, Salt Lake City, Boise and Cleveland.
Raised in Highland, Benton picked up singing, songwriting and guitar playing as a high school student. While at BYU studying music, he began performing locally and occasionally on mini-tours. Now it has turned into a full-time career.
“It’s always been my main goal,” Benton says. “I’m the youngest of five and I was always excited for the limelight. I’ve always been into performing.”
During 2009, Benton toured with Brooke White and Michael Johns, finalists from Season 7 of “American Idol.” He also opened for David Archuleta, runner up from the same season, on David’s Christmas tour. Benton also has projects in the works with the Jonas Brothers, and a new album on the way.
“I just released an EP a few weeks back, and one of the songs was the iTunes Discovery Download of the week,” Benton says. “We had 250,000 downloads of that, and I’m working on some upcoming tours and a new album. I’m just writing away.”

Lucinda Stevens
Years ago, as a single mother with a young daughter, Lucinda Stevens found herself with just $10 to spend on Christmas. On her way to the store to purchase a gift for her daughter, the Provo resident came across a homeless man begging for money to buy food. Unable to refuse, she surrendered the money and cried the entire drive back home.
When she approached her house, she found an envelope at her front door. Inside was $100. She still doesn’t know who left the money there, but she does know one thing.
“You have to pay it forward,” Lucinda says.
Lucinda chooses to pay it forward with United Way. As a 15-year veteran UPS driver delivering to areas where people receive a lot of assistance, Lucinda sees first hand the places United Way helps. She serves with the United Way of Utah County Women in Philanthropy and volunteers for citizen review panels to approve requests for funding. Plus, she regularly donates money, even when finances are tight.
“I’ve had some financial trials of my own,” Lucinda says. “But when it’s time to write down my contribution, I just think, ‘I can’t not do this.’ Somebody I know somewhere is going to be affected. You never know when you’re going to need a helping hand.”

Caleb Chapman
It all started with what he called a “crazy idea.” Caleb Chapman decided Utah needed a better option for specialized music education, so in 1999 he opened a music school. Serving as many as 1,500 students at once, Caleb’s conservatory gained recognition that invited an affiliation with the renowned Juilliard School, as well as partnerships with the Berklee College of Music and Utah’s top music organizations like the Utah Symphony and the Gina Bachauer Foundation.
Today, Caleb’s flagship group is the award-winning Crescent Super Band, which is frequently hailed as one of the best professional bands in the world to be comprised entirely of young musicians.
“They’ve been featured in major shows from New York to the Netherlands, and every year they seem to get more and more recognition,” Caleb says.
Caleb’s crew has also impressed many of today’s top artists. The high-school-aged performers have worked with well over a hundred guest musicians, including dozens of Grammy winners.

Brad Daw
More than 300 people died of drug overdoses in Utah last year. That means you’re more likely to die from drug abuse than from a car accident. And if that isn’t bad enough, Utah is ranked No. 1 in prescription drug abuse.
But those statistics will be changing soon if Brad Daw gets his way. As Representative of District 60 (Orem), Brad has taken a special interest in Utah’s drug issue. Since he was first elected to the House six years ago, Brad has run a number of bills to create awareness and increase accountability by medical professionals, patients, drug abusers, and their friends and family.
“It is heart wrenching,” Brad says. “We clearly have a problem we need to address. And the deaths are only the tip of the iceberg. It is a big thrust for me legislatively. If I’m in a place where I can do something about it, I better step up.”

Mia Love
Saratoga Springs Mayor Mia Love has only been in office for a few months, but she’s already made history. After serving on the city council for six years, Mia, a mother of three, was elected to be the first black woman mayor in the state.
In Utah, only 1.3 percent of residents are black (just 0.5 percent in Utah County), so Mia says her win shows something positive.
“It gives a better picture of the type of people we have in Saratoga Springs — and Utah in general,” Mia says. “I’ve never felt out of place. I call this home. We’re not bound by racial stigmas or prejudice. If you have the same values we have, we’ll vote for you.”
A Connecticut native with parents who immigrated from Haiti, Mia believes in service and the proper role of government.
“I believe wholeheartedly that all good things come through service,” she says.

Hannah Laursen and Katie Snarr
Hannah Laursen and Katie Snarr have been best friends since they were 2. So it’s no surprise that when one was in trouble, the other stepped in to help.
Last summer, 10-year-old Hannah was in Florida when she was hit with what seemed like migraines, then the flu. A scan showed a brain tumor. Within five days, Hannah had three surgeries, with plans for chemotherapy and radiation.
Hannah attended her fourth grade class in Provo as much as she could but had to miss occasionally for treatments. Katie brought Hannah her homework — but decided to do more.
“We put a picture of me and Hannah on a box, and every morning on the announcements they would say, ‘If you have money for Hannah, go to the office and drop it in the box,’” Katie says. “I knew the money would help Hannah.”
The box collected more than $1,000, and Hannah’s mom says Katie’s support helped Hannah more than anything else.
“Katie has been such a good friend,” Leigh Laursen says. “It wasn’t weird for her to have a friend who was bald or sick. Katie has been her true friend.”

Caru Das
Whether it’s culture, cuisine, art, architecture, animals, festivals, yoga or philosophy, the Sri Sri Radha Krishna Temple in Spanish Fork has something for everyone.
“Between tours, festivals, shoppers, diners, yoga classes and retreats, there are about 50,000 visitors annually,” says Caru Das, the temple’s president.
And that doesn’t count the visitors who use the temple’s offerings virtually.
“Our lives have been enriched by exposure to the Krishna Conscious lifestyle,” Caru says. “We wanted to use the most up-to-date technology to pass it on.”
That technology now includes Facebook (Caru has more than 1,700 friends), daily Tweets, multiple blog posts each week, a YouTube channel with close to 100 videos, and temple webcams for devotees who want to see the altar. In less than three months, the temple’s iTunes channel has seen 1,100 downloads of its Sunday lectures.
“A lot more interested people have been orbiting around the temple, both physically and in cyber space,” Caru says.

Jason Chaffetz
Congressman Jason Chaffetz goes where no other House freshman has gone before.
For one, the representative of Utah’s 3rd Congressional District sleeps on a cot in his Washington, D.C., office instead of renting or buying an apartment.
“I’m almost embarrassed by how well I sleep there,” Jason says. “But it’s helped personify my commitment to fiscal discipline and to living the frugal life. It’s symbolic — I’m not trying to live above and beyond my means. And Congress needs to do the same.”
He also sets himself apart by filling the role of media darling, handing out his cell phone number to reporters, appearing on “The Colbert Report” and being selected by CNN for “Freshman Year,” a weekly reality-TV-style series featuring a behind-the-scenes look at life in Congress.
Jason is more than pleased with the way things went during his first year.
“I’m still pinching myself that I get to do this,” he says. “I walk onto the floor of the House and still get that tingle down my spine. It’s an honor to serve and a very humbling experience.”

Gladeeh Begay
The youngest of 13 siblings, Gladeeh Begay was born on a Navajo reservation in impoverished conditions. Her family lived in a 12-by-14-foot house with a dirt floor and no running water or electricity. Her parents both died when she was young.
After being adopted and raised by a family in Orem, Gladeeh continued to visit the reservation to care for family members who remained there. When she realized her brother’s seven children weren’t attending school because they had no shoes, Gladeeh knew she had to take action. She began bringing food and clothing to them and to other relatives and sought donations from co-workers and friends in Utah County.
“As I became more aware, I went back to help my family and that progressed to other relatives and into the community,” Gladeeh says.
Now, 30 years later, Gladeeh’s project goes by the name of Reservations Bound, and last year the group provided Christmas for 2,000 people, with supplies like coats, blankets, and shoes and socks.
She has also recently recruited the help of Hearts and Hands in Action to build homes on the reservation. They have built nine homes so far and have plans for 15 more this year.

Heather Larson
Heather Larson is described by her friends as “the most optimistic person you’ll ever meet.” Whether she’s organizing a Christmas gift drive, teaching yoga to elderly women or volunteering with Habitat for Humanity, Heather is an incredible example of charity.
While looking for yet another service project to undertake, Heather decided to choose a group of deserving individuals and plan a retreat for them.
“I realized foster moms have a need for personal time and putting themselves first,” Heather says. “They’re in the line of fire every day putting these kids first.”
So Heather partnered with the Utah Foster Care Foundation to plan an overnight gathering for 50 local foster moms. They offered free massages, gift bags, training and classes to boost the spirits of these hard-working women.
“The women give and give and give,” Heather says. “The retreat was a gift and blessing to everyone involved.”

Martin and Melanie Snow
Husband and wife duo Martin and Melanie Snow are a winning team — literally.
They met through their mutual hobby of Porsche club racing. And when this Lehi couple paired up, they found success both on and off the track.
In 1999, after going pro, Martin and Melanie became the first husband and wife team to score a win in their class at the American Le Mans Series 12 Hours of Sebring in Florida.
Next came a multi-year hiatus from racing so Martin and Melanie could focus on their careers — he as owner of a steel fabrication company in Lindon, and she as a busy mother of four.
But a few years ago, Melanie decided to jump back into the sport, and Martin followed quickly behind her.
And it’s paid off. Marking their biggest year yet, Martin and Melanie co-drove together in the 2009 ALMS Series Challenge and were crowned class champions. Plus, Melanie won her class championship at an International Motor Sports Association series, and Martin came in second in his class.
Whether they’re driving as a team or as competitors, Martin and Melanie work well together.
“It’s our bonding thing,” Melanie says. “It’s our hobby together. We also have a little friendly competition — we’re rubbing it in when one of us is faster than the other. And when we’re co-driving we work together.”

David Ssejinja
When David Ssejinja moved to Utah from his small village in Uganda, he left behind a war-torn society deeply rooted in poverty and HIV/AIDS.
“The maladies of the children kept ringing into my head,” David says. “Looking back at where I come from brings a tremendous opportunity.”
That opportunity quickly turned into the Orem-based Ssejinja Children’s Foundation, which carries a purpose of meeting basic needs and bringing hope to children in Africa who have been affected by civil conflict and HIV/AIDS.
Since its inception in 2002, the foundation has established two orphan schools, a widows’ organization and a children’s medical clinic. A community library and women’s leadership education academy are in the works.
“I’ve developed a philosophy to go where there is no road and leave a trail behind,” David says. “The legacy of helping these children is now more likely to continue.”

Jeff and Cristi Bastian
Valentine’s Day 2009 was historic for Jeff and Cristi Bastian — and for the show “The Price is Right.” For the first time ever, the show celebrated the day of love by inviting married or dating couples to come on down.
Wearing T-shirts bearing their significant other’s name and photo, the Provo couple started strong by winning a Tiffany & Co. bracelet on contestant’s row, then $50 playing the game Punch A Bunch.
Their luck continued when they spun the wheel and made it into the showcase. Their potential prize was a set of four trips — including skiing in Colorado and a week at the Hamptons — plus $1,000 spending cash. And with a bid just a few thousand dollars under the actual price, Jeff and Cristi made history as the first couple to win big together.
“Every step of the way, it was like, ‘Is this really happening?” Cristi says. “It was a crazy, fun, cool experience — and a really fun thing to do together.”

Ann Dee Ellis
It’s not every day that an author’s first published novel is selected by the American Library Association as one of the year’s Best Books for Young Adults. But Ann Dee Ellis did just that with her debut work, “This Is What I Did.” On top of that accolade, her book earned three starred reviews, was nominated by the ALA as a recommended read for reluctant readers and was named an honor book by the International Reading Association.
Born and raised in Provo, Ann Dee had never even been to New York City when her young adult novel was published there by Little, Brown and Company.
“I didn’t have a lot of experience, and it was surprising to me that people read my book and could connect to it. I’m new to this work, and it was exciting to hear it was getting good reviews.”

Lynn Callister
Lynn Callister was 7 years old when her mother died of breast cancer. Lynn watched the nurses who cared for her mother every day, and that set her on a path to one day become a nurse herself.
Now a professor at BYU’s College of Nursing, Lynn has dedicated her life to the health of women and children, especially newborns. She earned BYU’s first endowed professorship for the decades of study she’s performed around the world. This professorship provides her with $5,000 to continue her international research and mentoring.
“I’ve interviewed women in Jordan in refugee camps, in Finland where there’s a high level of technology, and in Guatemala where homes have tin roofs and bamboo walls,” Lynn says. “There is a huge disparity between the conditions in which women and their families live. But I’m impressed with the strength and resilience of women, regardless of circumstances.”

Daniella Anaya
For some teenagers, summer is a carefree time. For Provo High School student Daniella Anaya, last summer was all about rehabilitating a library for orphan children in Bolivia.
“I wanted to make an impression on the world that would affect lasting generations,” she says.
So Daniella did just that. She began by seeking a donation from a private foundation, then she traveled to Bolivia, bought supplies, organized contractors and volunteers, oversaw the project from start to finish, and spent seven hours each day caring for babies at the orphanage.
“I designed the colors for the library, the layout for the floor plan, I picked out every single book,” she says. “The last week I was there we opened the library. And the children made great use of it. They were so excited about it. They’ve been grateful to have better resources for school and to get a better literacy level.”

James Marshall
As a BYU student studying business management, James Marshall decided to put his studies into practice. Without “knowing a thing about business,” he read a couple of popular business books and decided to give it a try.
He began by investigating the problem Provo students have when it comes to recycling. The city offers curbside service, but it isn’t available to apartment dwellers.
“Green-conscious students had resorted to sorting their recyclables and walking them up to BYU to deposit in the campus bins,” James says.
So James simplified the issue and created One Man’s Trash. He and his five part-time employees provide blue plastic bags to students who pay a small fee each semester, then the One Man’s Trash crew collects the bags from apartment doorsteps. James’ team also does all the sorting, making recycling a cinch for students.
Over the past year and a half, the pickup service has helped students recycle about 45,000 pounds.

Dr. Bret Tobler
Most people don’t look forward to a trip to the dentist’s office. But Dr. Bret Tobler sees plenty of patients who are thrilled to receive dental work. Every year — and sometimes two or three times a year — Dr. Tobler and his sons, who are also dentists at his Lehi practice, travel to remote villages in Haiti and the Dominican Republic to provide free dental care to hundreds of suffering but appreciative patients.
“You have a few experiences that open your heart to the need that is out there, and once you start doing it, you can’t quit,” Dr. Tobler says. “We have the skills to meet some of those needs, and we’re lucky enough to be able to open our clinic and our hearts to provide those services free of charge every once in awhile.”
Working a little closer to home, Stonehaven Dental also participates in Dentistry From The Heart, where one day of the year is dedicated to free dentistry for those in need. Last year, Dr. Tobler and his crew worked on 130 patients and provided $30,000 in free dentistry on the designated day.

Jay and Sandy Niederhauser
As innkeepers of the Blue Boar Inn in Midway, Jay and Sandy Niederhauser pride themselves on creating the perfect ambiance for couples celebrating anniversaries. And they know a thing or two about anniversaries — last year they celebrated 50 years together as husband and wife, marking a union considered the longest in the nation for innkeepers.
The year 2009 was meaningful to the couple for a second reason, too. It was the 10th anniversary of the Blue Boar Inn, which Jay and Sandy helped open.
“It was a landmark year,” Jay says. “The 10 years we’ve been at the inn went unbelievably fast, and the 50 years of marriage seemed to go even faster.”

H. Reese Hansen
For the first time ever, a BYU faculty member is serving as president of the Association of American Law Schools.
H. Reese Hansen is the Howard W. Hunter Professor of Law at the J. Reuben Clark Law School, focusing on trust law, probate law, and wills and estate planning. He joined the faculty in 1973 after practicing law in Salt Lake City, then served as dean of the law school from 1989 to 2004.
Out of 10,000 law professors and law school professionals, Reese was elected as AALS president for the 2010 year.
“It would have to be considered an unexpected honor, privilege and opportunity,” Reese says. “We have a terrific law school, but we’re relatively new in the law school world. Plus, we’re geographically in a place where there aren’t a lot of other law schools. Being from a new, small, private, religiously affiliated law school makes the opportunity to serve as president even more special to me.”

Todd Leonard
Chef Todd Leonard is getting fresh with his food at Highland’s Blue Lemon.
Doing its part to inspire healthy eating, Blue Lemon is a hybrid between fast casual and fine dining, with a focus on fresh ingredients and from-scratch cuisine. And the proof is in Blue Lemon’s kitchen — you won’t find a deep fryer or freezer there.
With the addition of Blue University, Todd is ready to teach his trade to the masses. In weekly evening classes, Todd covers the fundamentals in Blue Lemon’s state-of-the-art demo kitchen. One week’s topic might be poaching, roasting and risotto, and another might focus on stocks, sauces, grazing and grilling.
“People are thriving on it,” Todd says. “We want to educate people on the core of good, healthy cooking. We hope to get the community excited about food.”

Stephen Van Orden
Stephen Van Orden has all the makings of a German teacher. His father served an LDS German-speaking mission and studied German and education in college. Stephen took German in high school, then followed his father’s lead by serving a German mission and majoring in German and education at BYU. His wife, mother, two sisters and brother are also educators.
So it’s no surprise Stephen was the 2009 Foreign Language Teacher of the Year, awarded by the Utah Foreign Language Association.
“Teachers are significantly undervalued and most labor in extreme anonymity,” Stephen says. “They deserve a lot more recognition than they get, so this award is for the whole profession, not just for me.”
In the classroom, Stephen labors to make everything as real as possible, so his students truly learn German and take usable skills away from the class. For many of the students, a highlight of the class is the biannual trip to Germany.

Lila Tueller
When you browse through prints and patterns at quilt shops and fabric stores, you might see the name “Lila Tueller Designs” gracing the labels.
Lila Tueller is an Orem mother of seven who dabbled in painting and sewing for years, designing her own products to sell on eBay or in boutiques. Then she purchased equipment and programs to design her own fabric and assembled a portfolio to demonstrate her work. She received offers from multiple companies but chose Moda Fabrics, a popular manufacturer and distributor in Texas.
Since her first designs were released in 2008, Lila has created two collections each year, with up to 10 unique prints in each collection. She also designs sewing patterns for clothing, accessories, bags and quilts.
“The most exciting thing is running into people at the grocery store or Costco and seeing them wearing fabric or carrying a handbag I designed,” Lila says. “It’s really fun.”

Michael Flynn
A career in film doesn’t sound the picture of stability, but Michael Flynn — who lives on Center Street in Provo — has worked in both the Utah and California film communities for 30 years.
“It’s been an interesting career and is still growing,” he says.
His current picture-perfect project? A screenplay he’s written based on Dean Hughes’ novel “Midway to Heaven.” The film is tentatively slated to be in theaters in the fall, with an accompanying DVD release. Michael spoke at the LDS Film Festival in January about this current project.
Michael hopes to be remembered for projects he hasn’t shot yet (part of the “still growing” career). His favorite past credits include “The Best Two Years” and “The Lamb of God.”
“I’ve also played a bunch of wonderful characters on stage,” he says. “But I won’t be remembered for them since stage, by its nature, is over and done and then forgotten.”
Not so, Michael. Unforgettable stage characters played by this grandfather include Harold Hill in “The Music Man,” Arthur in “Camelot” and John Adams in “1776.”
He also was part of “Touched By An Angel” and “Everwood.”
Talk about “action.”

Karen Frost
For the past 20 years, Karen Frost has dedicated herself to Boy Scouts of America. Starting as a Cubmaster in 1989, the Orem resident quickly fell in love with the program, and she now serves as senior district executive for the Utah National Parks Council division of scouting.
Karen also heads up the health and safety committee, which oversees all aquatics, climbing, tour permits, first aid/CPR requirements, and sports requirements for the geographical area from the Point of the Mountain to the North Rim of the Grand Canyon.
And that’s not all — in the past year Karen has taught more than 600 people first aid and CPR as a volunteer with the Red Cross. She is also a national disaster worker through the same organization and responded to the 2009 tsunami and earthquake in American Samoa, and to Hurricane Katrina in 2005. She currently serves as the president of Spanish Fork’s Chamber of Commerce.
Karen and her family have moved all over the country 36 times, but that has never stopped her from serving.
“For me, service is life,” she says. “How do you go through life not serving?”

Mauricio Laguan
The teenage years can be tough, but they’re especially difficult when you move to a new school. Mauricio Laguan, whose El Salvadorian family has only been in the United States since the ‘80s, grew up in Los Angeles but moved to Orem at age 14.
“There is a big difference between Los Angeles and Utah,” he says. “Changing schools and meeting new friends was a big deal. Utah is mostly populated with the American culture, while California has a stronger Latin presence.”
The youngest in a struggling family, Mauricio knows his future is dependent on today’s choices. A senior at Mountain View High School, Mauricio participates in the school’s ballroom dance company and seminary council, and he maintains an impressive GPA. He has also spent dozens of hours serving through Latinos in Action, a program to support bilingual Latino students.
“We tutor Latino kids in elementary schools, and in the process we improve our social skills and linguistics,” he says. “It helps us achieve better grades, and it helps the younger students. It has been a life-changing experience.”
Next fall, Mauricio will embark on another life changing experience when he attends the University of Utah to study architecture. He also plans to fulfill an LDS mission and continue his pattern of serving others.

Brent Christensen
In the dead of winter, Brent Christensen spends more time outdoors than in. With 18 ice castles to maintain at Zermatt Resort in Midway — some of them reaching up to 35 feet in the air — this self-taught ice sculptor has his work cut out for him.
Brent stumbled upon his talent for creating winter wonderlands when he and his family began building small-scale ice structures in their Pleasant Grove backyard. The ice rink they created provided a place for family bonding, and when their ice creations expanded into a castle in their front yard they learned just how unique it was.
“On weekends we’d have hundreds of cars stop to look at it,” Brent says. “January and February aren’t the most pleasant months, but people really enjoyed it.”
When Zermatt learned of Brent’s work, his hobby turned into a little something more. Now living at the resort, Brent spends his days — and many nights — maintaining the ice castles that are open to the public. The money he’s earned has gone to support his two sons as they’ve served LDS missions in Nova Scotia and California.

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Seattle defines itself as a city of contrasts: metropolitan embraces nature, high-tech blends with grunge, sidewalk espresso carts meet upscale organic eateries.

From views at the top of the Space Needle to tours of Seattle’s historic underground, the city’s diversity runs high and low. And that diversity guarantees you’ll enjoy your visit to the Emerald City, no matter what type of trip you’re after.

But before you book your flight and pack your bags, study up on Seattle’s climate. Although it’s been dubbed “rainy city,” Seattle receives less rainfall each year than New York, Houston or Atlanta. The real trick to the weather is the sunshine. Between October and May, six out of seven days are cloudy. So if you hope to have sun on your side, visit the city between June and September — you’ll likely experience perfectly warm temperatures, little to no rain, and crystal clear views of coastal sunsets.

For first-time visitors and Washington vacation veterans alike, here are six attractions to put on your “must-see” list.

Pike Place Market
The oldest continuously operating farmer’s market in the nation, Pike Place celebrated its 100th birthday last year. And despite its old age, the nine-acre district is a bustling destination for both tourists and Seattleites.

In addition to typical market fare like fresh produce, pastries, handmade cheeses, flowers, wine, crafts, antiques, and honey — all local, of course — Pike Place Market’s standout spot is its fishmongers and famous flying fish.

Space Needle and Columbia Center
There’s no better place to be on a clear day than hundreds of feet above Seattle’s sidewalks.

In just 41 seconds, the Space Needle’s elevator propels you to an observation deck 520 feet above ground — and the views are even more dramatic when you use the complimentary Swarovski Telescopes. Dine at SkyCity and enjoy 360 degrees of rotating panorama with your Honey and Peppercorn Crusted Smoked King Salmon.

For less expensive sky-scraping views, head over to the tallest building in the state — downtown Seattle’s Columbia Center. The 76-story building is 882.5 feet tall with an observation deck on the 73rd floor.

Bill Speidel’s Underground Tour
They call it “history with a twist” — and a humorous twist at that. This guided walking tour takes place beneath Seattle’s sidewalks. The subterranean passages were abandoned after an 1889 fire required the city to be rebuilt above old streets and buildings.

The tour is 90 minutes long, and while highly entertaining guides make every minute worthwhile, small children might struggle to enjoy it.

The waterfront
The city’s seaports are anything but ordinary. Seattle-style restaurants and shopping spots are only part of the fun — fishing piers, biking and walking paths, park benches, wildlife habitat preservation spots, and boat launches make the waterfront a prime spot. From Pier 55 catch a cruise to Tillicum Village and indulge in Chinook salmon prepared in the traditional Northwest Coast Indian style.

Seattle-born shopping
You can shop at Nordstrom anywhere, but only Seattle can claim the store as its own. Other big names that got their start in Seattle? Eddie Bauer, REI, Starbucks, Sur la Table, and Ben Bridge Jeweler all call Seattle home and have their flagship stores in the city.

Olympic Sculpture Park
Try alfresco art for a refreshing change from run-of-the-mill museums. Seattle’s brand new sculpture park is a nine-acre oasis perfectly placed where the city and the Sound intersect. Admission is free and the variety of stunning sculptures will please art aficionados and amateurs alike (plus, there’s plenty of open space for children to run free).

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Making New Year’s resolutions is the easy part. But what do you do when February rolls around and your list of lofty goals has become a thing of the past?

This year, follow our step-by-step, week-by-week approach to improving yourself. Whether your resolution is to embrace healthy eating habits, learn a new skill or put that gym membership to use, we’ve got advice from local experts to carry you through all 52 weeks of 2009.
Happy New Year to a happy new you.

1. It’s your year to make the switch from white to wheat. During your next trip to the store, look for “whole wheat” as the first ingredient in bread, pasta or crackers. (But leave it on the shelf if it says the flour is “enriched” — it’s not the same as whole grain.)

2. Find someone to forgive. When we hold on to pain, bitterness or grudges, our own lives suffer. Plus, forgiveness offers health benefits like lower blood pressure and fewer symptoms of anxiety and depression.

3. Give thanks — in writing. Each night, write down three things you’re grateful for. Keeping an ongoing list of the good in your life will encourage a continually positive outlook.

4. Check the fit on each item in your closet.
“If you can pinch more or less than an inch, the fit is off,” says Alicia Richmond, founder of Chic on a Shoestring. “The proper fit is for clothing to skim the body, instead of clinging or bagging.”

5. Caffeine may be Utah County’s best-loved stimulant, but it’s time to curb the caffeine consumption. That 32-ounce Diet Coke may seem harmless, but it’s got 125 milligrams of caffeine in it — that’s more than a cup of coffee!

Even if its effects aren’t apparent to you, caffeine intake can cause headaches, abnormal heart rhythms, irritability and sleeplessness. Plus, it hinders the absorption of calcium — not a good thing for women’s bodies.

6. “Weight loss is really quite simple — it all comes down to mathematics. Calories in and calories out,” says Kami Price, pictured here with her husband, Zac. Together they own Energy Explosion, a personal training company in Springville. “There are 3,500 calories in one pound of fat,” Kami says. “If you want to lose one pound of fat per week you need to create a 500-calorie deficit each day. So if you’re eating 1,500 calories a day and you burn 2,000 calories, you’re right on track to lose a pound of body fat each week. “It’s that simple!”

7. Don’t just workout — train. “Do something that is out of your comfort zone,” says Keena Schaerrer, owner of Pleasant Grove-based Coach Keena Training. “Pick a 5K or a community bike ride — something that inspires you — then reach toward that goal.”

8. Make a motivation list. “If you’re lacking motivation to eat right or exercise, sit down and make a list of other areas of your life that will be enhanced by an improvement in health — like relationships, marriage, parenting, career,” says Zac Price, personal trainer with Energy Explosion. “We lack motivation because we’re not clear enough on why we want to improve our health. Stay clear on why, and your motivation will be there!”

9. It may seem easier to grab a packaged snack than to wash and cut vegetables. But there’s no harm in buying your veggies already prepared. Pick up a vegetable party tray at the grocery store, and your nutritious snack will be ready to go at a moment’s notice.

10. Pick just one drawer, closet, shelf or file cabinet in your house and de-clutter! Eliminating excess is much more manageable when you start small.

11. Devote time each week to service. Visit www.unitedwayuc.org to find service opportunities such as tutoring students or delivering meals to local seniors.

12. Carbohydrates aren’t evil, but you should eat them in moderation. Spread your carbs throughout the day instead of having one carb-rich meal.

13. Break away from the world for 10 minutes each day. Turn off your cell phone, close your laptop and find a quiet place to meditate. Those few minutes will add a surprising amount of calm to an otherwise hectic day.

14. Give yourself a compliment each day. Instead of dwelling on the parts of your body you’re not happy with or the important tasks you haven’t accomplished, focus on the things that make you great.

15. Move your family time from the family room to the great outdoors. Play at the playground, throw a ball around, run wild in a game of tag. You’ll be burning calories without even thinking about it!

16. The dentists at Stonehaven Dental recommend two tools to keep your mouth in tip-top shape — an electric toothbrush and floss. And for sensitive teeth, try a toothpaste with a high fluoride content.

17. Keep your brain active. Work on our UVIQ (page 23), solve a crossword puzzle, try Sudoku or pick up a book.

18. If you find yourself saying, “I don’t have the time to finish that,” you may need to simplify your life. Vicki Winterton, owner of Provo’s Organizing Mind Over Matter, offers four tips to regain control: 1. Value your time, 2. Create a to-do list (no more than five items) the day before, 3. Prioritize the list, then spend an hour on your top priority early in the day, 4. Schedule one hour each day for a favorite “me” activity or inactivity to replenish. “Change requires attention,” Vicki says. “Goals require time and effort. Compare the costs to the benefits. What is peace worth to you?”

19. No matter how active you are, daily stretching is a powerful way to take care of your body. Aside from the stress you’ll relieve by relaxing tense muscles, stretching will increase flexibility, protect against injury and improve circulation.

20. Get creative in the kitchen — try a new fruit or vegetable every week. “Most American families eat the same eight meals over and over,” says Jessica Campbell, outpatient dietitian for Intermountain Healthcare. “The Internet is an amazing source for fun recipes. Type in the new fruit or vegetable you want to try and find a recipe. For example, we could all do more with sweet potatoes and yams — eat them like a baked potato, put them in soup, use them in muffins.”

21. All makeup applications are based on four different eye/lip combinations. Here are guidelines from Cynthia Dean, co-owner of Studio Enizio in Lehi, to help you achieve your healthy glow:
· For a natural look, try a light eye and light lip combination.
· Dress it up for work with a light eye and dark lip combo.
· Going somewhere nice? Try dark eyes and light lips.
· And for a dramatic look, go for a dark eye and dark lip combination.

22. You’ve heard it before: Sit up straight. Keena Schaerrer, owner of Pleasant Grove-based Coach Keena Training, says she often spends 20 minutes working to improve people’s posture during their first session. “So many people spend their days rounded, sitting at a desk or hunched over while driving,” Keena says. “You don’t get as much air, and it shuts down your lungs. It affects everything.”

23. If you really want to aim high, try for two servings of vegetables per meal. Jessica Campbell, outpatient dietitian for Intermountain Healthcare, suggests planning your meal around the vegetable instead of the meat or starch. Other ways to easily add a vegetable to a meal are keeping bagged veggies in the freezer and stocking your pantry with V8 juice.

24. Got a picky eater on your hands? Making nutritious choices for your family can be tricky when your kids are hesitant to taste the unfamiliar. Lehi resident and professional cooking specialist Jill McKenzie is on a quest to eliminate dinnertime whining with her new book, “52 Weeks of Proven Recipes for Picky Kids.” Jill’s book includes fun recipes like Bat Wings and Herbed Chicken Kabobs, and this vitamin-packed pasta recipe.

Squashed Butternut
Sauce and Pasta
1 cup butter
1 tablespoon minced garlic
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon dill seed
1 2-lb. butternut squash, peeled and diced
5 cubes chicken bouillon dissolved in 3 cups water, or 2 14-ounce cans chicken broth
2 cups heavy cream
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 pound dry pasta, cooked

Melt butter in large saucepan over medium heat. Stir in garlic, salt, pepper and dill seed. Add butternut squash and stir. Reduce heat to medium-low and simmer for about 15 minutes, until squash is very tender. Pour squash mixture into a blender and blend until pureed. Pour sauce back into saucepan. Add chicken broth, heavy cream, ground cloves, allspice and nutmeg. Stir and simmer to blend the spices. If consistency is thin, mix 3 tablespoons flour with 3 tablespoons water, stir into the sauce, and bring to a rolling boil, stirring constantly, to thicken. Serve atop your family’s favorite cooked pasta.

25. Set a goal to read one more book than you did last year. Can’t decide what to read? Visit your local library and ask a friendly librarian for recommendations based on your interests.

26. Doing any boating or skiing this year? Will you spend your summer in the sun? If so, prevent eye injuries from ultraviolet rays with this simple solution — sunglasses. Look for shades with 100 percent UV protection.

27. Tell your friends about your goals. Set health and fitness goals by clearly defining what you want to achieve, then tell five people who are close to you.

“This will boost your accountability big time!” says Zac Price, personal trainer with Energy Explosion. “When we know others are counting on us, watching us and cheering for us, we’re more likely to work hard and stick with it.”

28. Immerse yourself in a new hobby. Instead of sitting in front of the TV at night, pick an activity that will energize and fulfill you.

29. Mail a note or card to a friend, just to say hello. Handwritten words can make a big impact in a world of electronic communication.

30. Kick off the New Year by organizing your closet into categories: skirts, pants, jeans, tops, jackets, dresses. Your closet will be easier to scan and will promote creativity when combining new outfits.

31. Use a smaller plate — the smaller your dish, the less food you’ll serve yourself!

32. “If you’re like me and would rather live in pajamas, looking great for the day may seem a tad unappealing,” says Connie Sokol, president of LIFEChange, a personal life-coaching program.

“I’ve noticed, however, that when I dress for the day not only do I carry myself with more confidence, self-respect and a desire to focus on others, I also don’t look like a lounging walrus (which is a bonus).” Here are Connie’s tips to feel fabulous every day.

• Get an updated ’do. If you haven’t changed styles in 10 years, now’s the time. Choose a style that works with your rhythm and face shape. Add a few highlights just to be sassy.

• Wear perfume every day. This seriously makes you seem more feminine, puts a spring in your step and reminds your hubby that while being a Playdough Queen, you’re also a Hot Mama.

• Choose quality makeup and use it sparingly. Make it a yearly gift to you. Quality makeup lasts longer and goes on quicker. I can do foundation to lipstick in five minutes. Of course, it helps to have six children to ensure ultimate efficiency.

• Keep three outfits that make you look like a million bucks. One for doing errands stylishly, one for date night, and one nice dress for church, work, interviews. This ensures when you really want to feel fabulous, you’ve got the right look that doesn’t require 20 minutes of playing the “what fits me today” game.

33. Visit the dentist two times a year. Periodontal disease in gums is common in adults, and the dentist can remove plaque from teeth and reduce bacteria — a key to preventing tooth decay and gum disease.

34. Art classes and dance lessons aren’t just for kids. Learn a new skill — or hone an old one — by taking a community course.

35. Keep a book or magazine in your purse or car. Standing in line or waiting for an appointment becomes productive when you’ve got meaningful reading material in tow.

36. Exercising can be a blast. But it can also get really mundane. To prevent burnout, change things up.

“Do weights two or three times a week and incorporate other forms of exercise in between,” says Kami Price, personal trainer with Energy Explosion. “Whether it’s yoga, running, cycling, Pilates, kickboxing or jumping on the bed, find a few other ways to burn calories, keep your body guessing and bypass monotony!”

37. Use yoga to put hormonal shifts behind you. “Practicing yoga as little as two times per week will help you increase range of motion, reduce muscle soreness and the effects of gravity on your body, and balance brain chemistry while releasing ‘happy hormones’ to make PMS a thing of the past!” says Syl Carson, founding director of White Mountain Center for Yoga & Therapeutic Studies.

38. Don’t forget about your baby’s dental health. Avoid giving your little one a bottle in bed. The sugars from milk or juice can lead to decay in a baby’s little teeth.

39. Even if you’re lucky enough to have 20/20 vision, it’s a good idea to have your eyes checked once every couple of years. If you have a family history of eye problems like glaucoma or cataracts, make it an annual visit.

40. Dietary fiber is an essential part of your diet. But how do you know if you’re getting enough? “The average American gets 14 or 15 grams a day, and we should be getting 30,” says Keena Schaerrer, owner of Pleasant Grove-based Coach Keena Training. “Small changes will make the difference.” Start by upping your fruit and vegetable count — an avocado has 10 grams of fiber alone!

41. We all want perfectly styled hair, but that won’t happen until the hair is in good condition. “When using a flat iron, find one with a ceramic plate — it’s the least damaging,” says Cynthia Dean, owner of Studio Enizio in Lehi. “Ceramic irons fight frizziness by smoothing out the hair cuticle and giving the appearance of more shine. Most ceramic irons are at a higher price point, but this is one tool you don’t want to compromise value on.”

42. Make this your year to see your doctor for all the fundamental health screenings. Tests for blood pressure, cholesterol, diabetes, bone density and cancer can prevent serious health problems later in life.

43. Wash your hands with soap and water for 20 seconds — it’s the best thing you can do to avoid getting sick.

44. “An ounce of prevention is worth a pound of cure,” says Dr. Greg Pitts, an American Fork dentist. “Studies show a relationship between poor oral hygiene and heart disease, diabetes and oral cancer. Take care of your whole self, starting with your mouth, teeth and gums.”

45. Go on a shopping spree in your own closet. “Look at your existing wardrobe in a new way,” says Alicia Richmond, founder of Chic on a Shoestring. “Select an item and pair it with a piece you’ve never worn it with. We all have wonderful pieces in our closets that get hidden in the back.”

46. During an exercise that requires you to stand, lift one leg and stand on just one foot. “It’ll take that exercise one step farther,” says LuAnn Van Akin, owner of CoreFit Personal Training and Nutrition. “It tightens your core and helps with stabilization.

47. Let go of the need for perfection. “Learn to say no or change your expectations,” says Pam Robinson, director of the Institute for Healing Arts. “Women think they’re not living up to their potential if they do grade-B work. Ask yourself this: ‘If my best friend did grade-B work, would I think badly of her?’ The answer is probably no. So give yourself the same break.”

48. Deal with the emotional cues behind your eating habits. Have a good relationship with food. There are no bad foods, but our behavior with food can be a problem.

When you eat are you stressed? Bored? Tired? Find what drives your desire to eat, and listen to your true hunger cues.

49. Stuck in a mealtime rut? This year, purchase a new cookbook and try one new recipe each week. Attach sticky notes to the recipes you use so you’ll remember which meals were a hit with your family.

50. Take an objective look at your eating and exercise habits. Make changes slowly. “Every day I have people come in who want to be as strict as they can so they can lose weight quickly,” says Dan Wilcox, owner of Total Health & Fitness in Orem. “But they’ll wake up the next morning with the same body.” Choose a food you could do without for a week. Replace it with a fruit or vegetable or healthy snack. When it comes to exercising, getting moving is the most important part. “A walk is enough to get your joints and tendons ready to do the hard cardio sessions you’ll need later on,” he says. “Start slowly and you’ll have better results that will last longer. You’ll burn fat more efficiently and keep it off.”

51. “Breathing deeply not only calms a busy mind, but reduces wrinkles on your skin,” says Syl Carson, founding director of White Mountain Yoga. “Yoga breathing also balances your nervous system — your inhalation energizes and your exhalation relaxes.”

52. Drink a glass of water 10 minutes before every meal. It’ll help fill you up — without the calories!

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The payback of buying Beehive-state-born goods reaches further than most people realize. Supporting a local food culture benefits the environment, boosts the state’s economy, and brings better quality to your plate.

Here are the stories of three locally grown food companies whose tasty products belong in your kitchen.

Busy bees

The bee population in Highland rose soon after Brent Smith’s wife bought him the book “Beekeeping for Dummies.” Because their garden wasn’t being pollinated as it should, Brent purchased his first beehive in 2001.

“It was an instant addiction,” Brent says. “It’s called bee fever.”

Two years later neighbor Larry Jones caught the buzz and installed two hives in his own yard. Mark Ellingson was the third to join — after years of attempting to convince his wife that it would be a fun, yet safe hobby.

“Her concern was that we would have bees all over the yard, and no one would be able to go barefoot,” Mark says. “The day she said ‘OK,’ we put in a hive. Then we put in another. Now I’ve got eight.”

Grant Ellingson became the fourth neighborhood beekeeper last year when he added six hives to his yard.

And then, like bees to honey, other neighbors in Highland became interested in the perks of beekeeping — pollination to help their trees and gardens, and pure, raw, local honey to replace the pasteurized versions they’d get at the grocery store.

“We found that people didn’t really want to do it all themselves, so we came up with a business plan to provide a service,” Grant says. “If you let us put hives in your yard, you get the benefit of the pollination and some of the honey.”

In 2007 the group incorporated their company as Neighborhood Beekeeping, and in 2008 Brent, Larry, Mark and Grant stayed busy caring for more than 150 hives spread across dozens of local yards.

“And that’s the premise of our company,” Larry says. “We’re not getting rich off this. The plan is really to help neighbors.”

To cover costs of hives, bees and materials, Neighborhood Beekeeping sells what they refer to as nature’s purest product — honey.

“The thing that intrigues me about this is that it’s something pure and natural,” Grant says. “It’s something real we produce — the bees produce. In this day and age, that’s very satisfying. You can’t get any purer than honey and beeswax.”

And the sticky-sweet golden honey is more than just another topping for your toast — it’s nature’s original antibiotic. A powerful immune system booster, honey is also known to prevent allergies. For many, it’s a delicious and natural alternative to white sugar.

“The initial reason people buy our honey is because it tastes good,” Mark says. “But we’re in a very health conscious society, so more and more people are getting it for all the health benefits.”

For now, Neighborhood Beekeeping’s honey — as well as their all-natural, beeswax-based hand and lip balm — is available at their online store, www.neighborhoodbeekeeping.com, but they plan to move into local grocery and health food stores after this year’s honey spin.

And no matter which direction the business heads, Brent, Larry, Mark and Grant will stay busy caring for the neighborhood bees and passing the hobby on to their neighbors.

“You don’t even have to hype it up,” Grant says. “It speaks for itself. I still remember the first time I put on the bee suit and got into the beehive — it’s like going into a different world.”

What the doctor ordered

When Joyce Bunderson’s husband, Victor, was diagnosed with diabetes, she knew it was time to put her education to work. As a registered dietitian with a master’s degree in public health and a doctorate in public administration, Joyce decided to go with the grain.

“I was very motivated for him to not be sick with the effects of diabetes,” Joyce says. “A lot of people think that means not eating so much sugar, but it’s a lifestyle change. Part of that change was switching over to whole grains.”

When Victor’s blood glucose soon came within a healthy range, the doctor mentioned his wish for Joyce to work the same powers on other patients. From there, an idea was born.

“It just came to me that I was going to start a company,” Joyce says. “We know that whole grains help people decrease the risk of getting diabetes, heart problems and cancer. I was in a unique position where I had learned to use whole wheat decades before, and I knew how to make it taste great.”

So three years ago Joyce started her Provo-based company and named it Dr. Grandma’s — “I have a doctorate and I have 32 grandchildren,” she says. Then she began creating foods that follow her byline, “Good health can be yummy.”

Dr. Grandma’s now sells two main products — Pancake & Waffle Mix and Muffins Your Way Mix. Both use 100 percent whole organic hard red spring wheat, Dr. Grandma’s all-natural calorie-free sweetener (made of natural fruit extracts), and Dr. Grandma’s mild extra virgin olive oil.

“This is for people who realize there are important lifetime benefits to whole wheat, but they don’t really like grinding the wheat and measuring out all the ingredients,” Joyce says. “I know a widower who has diabetes and he makes it for himself. I have a number of people who have children who ask for it all the time — there are no preservatives, no junk, so it’s all simple ingredients. Another lady I know is a city attorney for Provo and she loves it — when she’s in a hurry she makes the packages for dinner.”

About a year ago, Joyce saw another need.

“We Americans are used to a sweet taste, and a lot of people need the sweetener but don’t want to use NutraSweet or Splenda,” Joyce says. “So I did some research to find out what kinds of fruit extracts I could use.”

The result of Joyce’s food science research is Delight, a natural, zero-calorie sweetener made primarily with erythritol, which is found in apples and pears, as well as other fruits and vegetables. Delight can be used in place of sugar for cooking and baking.

“All of our products are made only with Delight, so one muffin is only 80 calories,” Joyce says. “It’s a delicious, healthy thing.”

Dr. Grandma’s products are available nearly everywhere groceries are sold in Utah, including Good Earth, Kohler’s, Harmon’s, Macey’s and Whole Foods.

“I never had plans of having a food company, but I felt like I needed to help people know you can eat healthy foods and you don’t have to be a slave to white flour and sugar,” Joyce says. “I wanted to do this business as a give-back to society. Our business is largely educational — it’s about how to be well-nourished. I feel like I’m doing some little thing that can help people move in the right direction.”

Homemade heritage

Wayne Parke’s grandmother lived by the philosophy that if you didn’t grow food and can it during the summer, you didn’t eat in the winter. A descendant of the valley’s pioneers, she used jam and jelly recipes passed down from Utah’s first settlers.

“After her passing I made jam as a hobby, out of nostalgia,” Wayne says. “I always made more than enough to give away, and people would say, ‘You should sell this.’”

Wayne, an Orem resident, left his government service job with thoughts of starting his own business, and in 2003 he launched Pioneer Valley, selling fancy jams, jellies and syrups, made just the way the pioneers made them.

“I started with the old pioneer family recipes, then updated and standardized them so I get the perfect product every time,” Wayne says.

And Wayne makes sure he’s getting the perfect product — he creates the jams, jellies and syrups himself. On an average Monday, Wayne begins with administrative work in his Orem office at 7 a.m., then food production from 9 a.m. to 7 or 8 p.m.

With requests for his products coming from grocery stores, online customers, and specialty shops nationwide, Wayne follows that production schedule three or four days each week — any less than that and he’s falling behind, he says.

“The food business is a very hard, competitive business,” Wayne says. “Since 99 percent of new food products fail within the first year, you have to have a really good product. You can have the prettiest packaging in the world, but if it’s not equally good inside people won’t pick it up twice.”

Wayne’s tried-and-true recipes ensure that his customers stay faithful to the hearty, rich flavors of Pioneer Valley’s homemade-tasting goods. One particularly popular jam flavor, apricot honey almond, boasts one of the oldest recipes in the Pioneer Valley repertoire.

“The pioneers came to the valley 20 years before they had refined sugar, so they would use the natural pectin in apricot skins,” Wayne says. “And in the heirloom varieties of apricots you could eat the nut inside the pit — it’s part of the almond family. The pioneers didn’t waste anything, so they’d use the little sugar they had, plus honey, then they’d add the almond pit back in, hence apricot honey almond jam.”

Keeping with Pioneer Valley’s homemade heritage theme, Wayne recently expanded his product line to include Lawford’s Private Reserve gourmet cream syrups — named for his great grandfather Lawford. Wayne says very few people have tasted cream syrups before, but his flavors of maple cream, coconut cream and cinnamon cream are quickly becoming popular as toppings for pancakes, ice cream sundaes, fruit salads and crepes.

But whether it’s syrup, jams or jellies, Wayne happily measures his success according to the favorable feedback he receives.

“We were at a farmers market a few weeks ago sampling out our jams,” Wayne says. “We had a young girl come up and say nothing could ever compare to her grandma’s strawberry rhubarb jam, since homemade by grandma is always the best. She tried a sample and literally broke down crying, saying, ‘This is just like what my grandma made. She died last year and I thought I couldn’t get her jam anymore.’ It was such a nice compliment.”

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Roasted Turkey Breast with Apple Cider Gravy

Yield 6 servings

Turkey
1 6-pound fresh turkey breast, on the bone,
rinsed and patted dry
2 tablespoons unsalted butter, softened
2 stalks celery, cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
2 small onions, peeled and quartered
kosher salt and freshly ground black pepper

Gravy
2 tablespoons butter
3 tablespoons all purpose flour
1 1/2 cups apple cider
2 cups chicken stock or low-sodium broth
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper

Directions
Preheat the oven to 325 degrees Fahrenheit.

Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan that is just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees. Transfer the turkey to a cutting board, pour off the fat from the roasting pan and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees as it rests.)

Meanwhile, make the gravy. Start by adding the butter to the roasting pan with the vegetables. Place the pan over medium heat, using two burners if necessary. Use a wooden spoon to stir and brown the vegetables lightly, 3 to 4 minutes. Add the flour and cook 3 more minutes, stirring occasionally. Stir in the cider, bring to a boil, and cook until reduced and thickened, 2 to 3 minutes, scraping the bottom of the pan to release the turkey drippings. Transfer the gravy to a 3-quart saucepan, add the chicken stock, and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, until the gravy has thickened, about 10 minutes. Pour any juices that have accumulated around the turkey into the pan and continue cooking for 1 more minute. Season with the salt and pepper. Carve the breast and serve with the Apple Cider Gravy.

Baked Apple Pear Stuffing

Yield 4-6 servings

Ingredients
3 tablespoons butter, melted
2 green onions, thinly sliced
1 can (10 1/2 ounces) chicken broth
1 bag (7 ounces) Pepperidge Farm® Herb
Seasoned Stuffing (about 4 cups)*
1 baking apple, cored and coarsely chopped
1 pear, cored and coarsely chopped
1/4 cup golden raisins
1 tablespoon chopped Italian parsley
1/4 teaspoon crushed basil

Directions
In large skillet over medium heat, heat butter. Add green onions and saute until tender. Add broth. Heat to a boil. Remove from heat.

Add stuffing, apple, pear, golden raisins, parsley and basil. Toss gently to mix. Spoon into greased 1 1/2-quart casserole dish. Bake at 350 degrees Fahrenheit for 25 minutes or until golden brown and heated through.

*may substitute bread cubes

Pumpkin Cream Cheese Pie

yield 1 pie

Crust*
2 1/2 cups all purpose flour
1 teaspoon salt
dash of sugar
1/2 cup vegetable shortening
1/2 cup very cold butter
1 egg
1/4 cup water
1 tablespoon vinegar

Filling
1 8-ounce package cream cheese, softened
1/2 cup sugar, divided
1/2 teaspoon vanilla
3 eggs, divided
1 1/4 cups canned pumpkin
1 cup evaporated milk
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

Topping
1 cup chopped pecans
4 tablespoons all purpose flour
4 tablespoons brown sugar
2 tablespoons cold butter

Directions
Sift together the dry ingredients for pie crust. With a pastry cutter, cut in shortening and butter until pieces are pea-sized. Beat the egg; add to it water and vinegar. Stir all ingredients together. Form the dough into two discs and refrigerate until thoroughly cold.

Once chilled, remove one disc. (*You will only need one disc for this recipe. Keep the other refrigerated until needed or freeze.) Roll into a 12-inch circle. Move pastry to a 9-inch pie plate, taking care not to stretch the pastry. Trim the edges to 1/2 inch beyond the edge of the pie plate and crimp the edges.

Preheat the oven to 350 degrees.

In a mixing bowl, beat cream cheese, 1/4 cup sugar, vanilla and 1 slightly beaten egg with an electric mixer until smooth. Chill mixture in the refrigerator until thoroughly chilled, about 30 minutes. Spoon mixture into the bottom of the prepared crust.

In another mixing bowl, mix together the pumpkin, evaporated milk, 2 beaten eggs, 1/4 cup sugar, brown sugar, cinnamon, salt and nutmeg. Carefully pour mixture over the cream cheese layer. Cover the edges of the crust with foil to prevent over-browning.

Bake in the preheated oven 25 minutes, then remove the foil and cook an additional 25 minutes.

Meanwhile, combine flour, butter and brown sugar for topping. Cut with a pastry cutter until crumbly. Stir in pecans. Sprinkle over the pie. Bake for 10 to 15 minutes more, or until a knife inserted in the center comes out clean.

Cool pie for 1 to 2 hours. Refrigerate within 2 hours. Serve with whipped cream and freshly grated nutmeg.

Cranberry-Apple Bread Pudding Cups with Almond Glaze

Yield 12 bread pudding cups

Cranberry-apple mixture
2 gala apples, diced
1 cup fresh or frozen cranberries
4 tablespoons butter
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/4 cup granulated sugar

Bread mixture
8 slices French bread, sliced into cubes
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
dash of nutmeg

Almond glaze
2 cups confectioners sugar
1/2 teaspoon pure almond extract
3 tablespoons milk

directions
Preheat oven to 350 degrees. Grease a 12-cup muffin tin with non-stick spray.

In a large skillet, saute apples and cranberries with the butter, cinnamon, brown sugar and sugar for about 5 minutes, or until soft. Set aside to cool.

In a large bowl, whisk together eggs, milk, vanilla, cinnamon and nutmeg. Mix in bread cubes until well incorporated. Add the cranberry-apple mixture and mix gently.

Scoop the bread pudding evenly between the 12 muffin cups. Bake for 25-30 minutes or until set and golden brown. Cool 5 minutes in the muffin tins and transfer to a wire rack.

In a small bowl, whisk together the confectioners sugar, almond extract and milk until smooth. Drizzle over each bread pudding cup. Serve warm.

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Utah is typically proud of its No. 1 rankings — highest literacy rate in the nation, highest percentage of computers per household, highest birth rate and most competitive in economic development are just a few.

But one of the state’s top rankings isn’t anything to boast about. Just this year, two separate studies have shown that Utah is the most depressed state in the nation.

If depression doesn’t affect you directly, there’s a good chance it’s hurting the lives of family members or friends. But instead of feeling down about the state’s sad statistic, learn what you can do to create change.

Recognize the symptoms
Nearly everyone feels sad, lonely or depressed from time to time. But when those feelings begin to interfere with everyday life, it may be time to seek help.

“Depression affects the brain and the body and a person’s whole outlook,” says Jason Conover, a licensed clinical social worker in the Outpatient Psychology Clinic at Utah Valley Regional Medical Center. “It actually distorts perspective so the person isn’t in his best thinking mind to deal with the problem itself. It’s a disruption and a very altered reality.”

Lack of motivation or desire is one indicator of depression, especially when the person stops being interested in things that were once loved or enjoyed. Changes in sleep patterns can also be telltale, whether the symptom is constant fatigue and excessive amounts of sleep or the opposite — insomnia.

“Mood disorders and how we interact with people is another big dynamic,” Jason says. “Often people around us will be able to help a lot in recognizing if we’ve changed or shifted.”

One of the symptoms that becomes apparent in regular interactions is pulling away from loved ones or purposely becoming isolated. The person will communicate less and keep more feelings inside.

“Almost every time, there’s an isolation element,” Jason says. “And that problem invites more of the problem. When I get the flu I sleep, eat chicken noodle soup and drink fluids, and in a few days I’ll be great. With depression, a person goes to bed and the problem just worsens. Two days turns into eight days, eight days turns into a month.”

Other symptoms to take into account are difficulty concentrating, remembering details and making decisions, feelings of hopelessness and pessimism, irritability, restlessness, and persistent sad, anxious or “empty” feelings.

Treat the problem
“We put a lot of emphasis on feelings, but what we find in its extreme is that feelings equal facts,” Jason says. “So if I feel like a loser that becomes the actual authority to deem it as fact or truth. If I don’t feel like doing anything, therefore, I don’t do anything. If emotion becomes the captain of the ship it can get really tricky.”

Instead, Jason says the message to send out is that these disorders are treatable and people get better all the time. There is no instant solution, but the depressive feelings people experience every day do not have to become a permanent part of life.

Many people will begin by contacting a therapist on the phone, researching the subject on the Internet or visiting the family practitioner. But the best help will come by talking with a mental health professional.

“It’s about having another person there who cares, acting as a life support,” Jason says. “The therapist is objective, so they can be that nonbiased person with the client.”

Jason says a usual course of therapy is around 12 sessions, depending on the extremity of the person’s issues. At his clinic, therapists work closely with doctors to determine appropriate medication, if necessary.

Jason also recommends treating the family or loved ones. Inviting family members to sessions with the therapist can improve the results of treatment. Depression has a contagious factor and it can become a crisis for the caregiver, so family members need support, too.

“We want people to begin to work out the dynamics of depression by talking and having a reflection of what they’re thinking,” Jason says. “By talking to a professional, they’re talking with someone who understands them.”

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  The holiday season may be the most wonderful time of the year for some, but for others it’s a struggle. To keep in mind the reason for the season, take a break from the hustle and bustle and lend a hand to one of Utah Valley’s volunteer organizations.

United Way of Utah County
  United Way is best known for their Sub for Santa and Angel Tree programs. Sub for Santa is a temporary Christmas assistance program that matches sponsors with families looking for help. After purchasing gifts that will best help the children in need, the true reward comes upon delivering the items.

  The Angel Tree allows volunteers to choose one child to donate Christmas to, instead of an entire family. Sub for Santa and the Angel Tree are both great service options for families, since kids of all ages can get involved in selecting and delivering gifts.

Information about United Way’s holiday programs can be found at www.unitedwayuc.org, or by dialing 211.

Food & Care Coalition
  At the Food & Care Coalition, homeless and low-income families and individuals benefit from the work and donations of volunteers. During the holiday season, donations of giftcards to Costco, Sam’s or other grocery stores are one of the best ways to help.

  Many groups also assemble and donate sack lunches for Food & Care’s clients. Providing a special holiday food item for sack lunches or meals served at the Coalition is another way to help make someone else’s holiday season extra special.

Visit www.foodandcare.org for holiday service options, or call (801) 373-1825.

Community Action Services and Food Bank
  Community Action provides a variety of programs and solutions to address local needs and issues. Family Activity Night is a fun program for families — each Monday and Tuesday night at 7 p.m., Community Action provides an interactive evening to teach children and families about local poverty and how they can help in the community. Activities include a tour of the food bank, as well as various service projects.

  Sorting food is another option at the food bank. Volunteers are also needed to assemble boxes that will go to families in need.

  When you’re making plans for your own holiday meal, pick up a few extra items to donate to a less fortunate family. Community Action Services needs more than 2,000 hams and turkeys this year. They also accept vouchers for meat, plus mashed potato and gravy mixes, vegetables, cranberries, or anything else you love to feast on during the holidays.

To volunteer for any of Community Action Services’ opportunities, call (801) 373-8200 or visit www.communityactionprovo.org.

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with original recipes and a new Food Network show

For a 24-year-old, Kelsey Nixon’s resume reads like a recipe for success — she’s earned culinary arts degrees and a bachelor’s in journalism, she’s worked for Martha Stewart Living, she develops recipes for Utah-based Zupas, and she’s taught her cooking techniques to millions of Food Network viewers. But it wasn’t until recently that Kelsey was asked to contribute to her family’s holiday feast.

“I’ve just barely earned the privilege to start cooking for the family,” she says. “I’m surrounded by fabulous cooks — it’s intimidating!”

But she has those fabulous cooks to thank for her passion for food — the passion that took her from being a BYU student and Cougarette who tested recipes on roommates to becoming the fan-voted favorite contestant on “The Next Food Network Star.”

Here is a portion of our conversation about chocolate and fish, vintage cookbooks, and the perks of being from Utah.

UV: What are the holidays like in a food-centered family?

Kelsey: We don’t feast just on Christmas Eve and Christmas Day. Leading up to the holidays there are cookie exchanges, dinner parties, Christmas recipe exchanges. In my family we’ll pick a theme for Christmas dinner. One year it was Mexican food, one year just finger foods, one year we made all fresh pastas like homemade tortellini and ravioli and lasagna. One of the things we all look forward to is the food. Even my grandpa gets involved — he makes a baked salmon dish and pesto poppers. We have a really good time.

UV: What role does food play at this time of year?

Kelsey: Every holiday memory I hold near and dear involves food somehow. Whether it’s the Fourth of July or Thanksgiving, food is a central theme — it brings people together. It doesn’t matter how you were raised or where you come from. It’s something you can share with someone you may have nothing in common with or with the people you love most. When you bring something you’ve made to a holiday party, you’re bringing part of yourself.

UV: How did your family’s love for food help mold your career path?

Kelsey: Food was always the thing I looked forward to as a kid. Family dinner was very important to my mom. I can count on my hands the number of times she didn’t cook a homemade meal. My mom is also a great entertainer. She’ll buy dishes over anything else — she probably has 15 different sets of dishes. She’ll create this huge experience where everyone has a place card and a menu. It may stress some people out, but for us it’s so much fun.

UV: So when you came to BYU, you probably weren’t making Ramen and peanut butter and jelly sandwiches.

Kelsey: I think my passion came when I went to college and had to learn to cook on my own. I had fun learning. I decided to make a new recipe every day. The neighbors really benefited from that!

UV: What did you study?

Kelsey: I came to BYU knowing I wanted to apply to the broadcast program. After a semester I realized that lifestyle wasn’t what I wanted. Call me Utah Valley, but I really want to have a family and do the kid thing and throw the big birthday parties. I thought, maybe there’s something in lifestyle television. I found it when I did my first internship at Martha Stewart Living in New York. They film once a year for three weeks and they’re done. They make a good salary in a short amount of time. It opened my eyes to this additional industry. Whether I’m writing or producing or being an art director, it would be fun and exciting. It’s like I’m killing two birds with one stone — I have the innate desire to be a great homemaker and mom, and I’m learning things that will better those skills.

UV: So after you left Martha Stewart Living, you came back to Provo and started your own show.

Kelsey: Yes, and I didn’t really know what I was doing. I had observed all summer, so I took the lessons from my internship and shot six pilot shows of Kelsey’s Kitchen. It was a disaster — I used volunteer students and they got paid in food. Once the shows were edited, iProvo picked them up and it proved to be successful.

UV: Most college students aren’t spending their free nights working for no pay.

Kelsey: I remember leaving the Kelsey’s Kitchen studio at 10 p.m. some nights with huge laundry baskets full of dirty dishes. It became a huge part of my college life. I was always thinking about what I was going to film each week. But I knew that if I was going to have a career it would have to be early on so I could have a family. I knew I’d need to work the hardest in my first five years. I had to put everything into making something happen.

UV: You eventually shot 100 episodes that aired on iProvo. What kept you motivated through all the dirty dishes?

Kelsey: I believe in the concept of teaching young people how to cook. Over the years cooking has become this lost cause where people don’t care to learn. Through the medium of television there’s got to be a way to reach young people, and that’s been my mission behind this whole career.

UV: So how did you transition from starring in “Kelsey’s Kitchen” to starring in “The Next Food Network Star”?

Kelsey: I auditioned for the first season of “The Next Food Network Star” by filming something in my apartment. I don’t think it was even a sanitary recipe. I didn’t hear anything back, but the next season they called and said they’d like to resubmit my video. The third season I filmed something in Kelsey’s Kitchen to audition and didn’t hear anything. By the fourth season I had moved to L.A. to go to culinary school, and it was the first year they had open call auditions. By this time I had a press kit, a hosting reel and a cooking reel. I showed up and waited three hours to be seen in a group of 10. We were given five minutes to make an impression, and they scheduled me for a second audition — cooking and on-camera. On Thanksgiving Day they called and said I’d been selected as a semi-finalist and they’d fly me to New York for one more audition.

UV: What a long process! Were you nervous or excited?

Kelsey: I got really excited! I flew to New York and was there for 48 hours. Luckily I had just graduated from culinary school two weeks before, so I plowed through the 100-question culinary exam. The most stressful part was walking into Studio B, which was full of executives and the culinary staff. They said, “You have the whole kitchen to use and 20 minutes to make us lunch and we’re going to ask you questions the whole time.” Twenty minutes is not even enough time to cook a chicken breast! They asked me, “What’s the hardest thing you’ve ever dealt with?” and I’m like, “Where’s the sauté pan?” I had sweat circles down to my hips. After that was another series of three-hour long interviews. But three weeks later I heard I’d been selected for the show.

UV: How do you prepare to be a contestant on a reality TV cooking show?

Kelsey: They said I needed to have 30 outfits and 65 original recipes and I’d be in New York for six weeks. I was engaged to be married and had just moved from L.A. I knew it was going to be hard, but I didn’t anticipate how difficult it would be to wake up every day and think about the same thing. You never knew if you were having a cooking challenge that day or a media appearance. That drove me nuts. You knew nothing. I’m a person who likes to prepare for things.

UV: Prepared or not, you won some of the biggest cooking challenges on “The Next Food Network Star.”

Kelsey: For the fresh-catch-of-the-day challenge we had a surprise visit from chef Michael LaDuke, head chef at Red Lobster. Red Lobster belongs to Darden Restaurants, which is the largest restaurant chain in the world, so it was somewhat overwhelming. We had the opportunity to win a challenge where 680 restaurants would serve our signature dish. We each had to pick a type of fish and an iron chef ingredient, like fruit loops, coffee beans, marshmallow fluff, Coke and caramel. I chose tilapia and white chocolate. We had 45 minutes to plate 30 entrees and only 10 or 15 minutes of actual cooking time. I made Macadamia Tilapia with White Chocolate Beurre Blanc, and somehow I ended up winning!

UV: You created something people could order at every Red Lobster nationwide!

Kelsey: They sold 50,000 the first day. My poor family and friends — every Red Lobster they went to was sold out of my dish. It was wonderful exposure. My face was on the menu!

UV: What are other memorable moments from the show?

Kelsey: For another challenge we were given options of traditional dishes that typically take hours to make, like beef Wellington, turducken and coq au vin, and the goal was to prepare it in 45 minutes and make it accessible to the home cook. Shane, who was another contestant on the show, was my partner and we made a No Nightmare Beef Wellington. Our recipe was featured in the August issue of Bon Appetit magazine! To be published in Bon Appetit is unbelievable. It’s one of the things I’d always hoped to accomplish. It’s such an honor when I think of the people who write for that magazine.

UV: And you made it to the final four contestants. Were you disappointed when you left the show?

Kelsey: I really thought I had one more week, but I didn’t think the judges were picturing me as the winner. They were concerned about my youth and my experience and I knew those would be my biggest challenges. I kept getting the same feedback — look older and have more authority. More than anything I was upset because I knew I had so much support and I hated to let people down.

UV: You definitely had support — the public voted you their favorite contestant!

Kelsey: The fan favorite was an online poll people could go on once a day and vote for the contestant they enjoyed most. From the first episode I was in first place. I ended up winning with 37 percent of the vote. I attribute that all to local support — both in Utah Valley and my hometown of Ogden. I think people really got behind me and were voting religiously. And I won a brand new kitchen!

UV: So what comes next? Will there be more food television in your future?

Kelsey: I’ve been approached by so many production companies, but I think Food Network is the route I should go. It’s the brand that most matches who I am. I’m working on a project with them right now — a Web show about teaching cooking basics. They’re launching a Web site called F2, targeted to 20-somethings for food and drink. It’ll be filled with Web-based programs and other applications suitable to quick, healthy, easy meals.

UV: When can we look for you on F2?

Kelsey: It’s launching January of 2009. We filmed 13 episodes in New York last week and the plan is to do 65 episodes by the end of second quarter next year. My co-host on the show is Spike Mendelsohn from “Top Chef” and we have a great time. I’m the one to do the ‘by-the-book’ classic methods, and he uses crazy ingredients from all over the world. Food Network seems really excited about the whole project and it’ll be advertised on Food Network and foodnetwork.com.

UV: Any local cooking endeavors?

Kelsey: My passion is teaching, so that’s why I love the TV thing. But I have started Kelsey’s Kitchen Consulting, where I come into your home and we cook with the appliances and utensils you have on hand. Whether you’re a college student or a mother of five or retired, if you’re trying to eat healthier or learn five meals you can prepare in under 30 minutes, we solve a problem. It’s in an environment people are comfortable in. I also work as a private chef, and I’m doing birthday parties and bridal showers. I recently teamed up with Johnson Mill, where people will come stay at the bed and breakfast and take cooking courses. I’m testing and developing new recipes for Zupas. I’m also teaching at Thanksgiving Point and Orson Gygi. Sometimes I wish I had just one job, but I really love to teach.

UV: What do you love about living in Utah Valley?

Kelsey: The local support has been unbelievable. Utah really gets behind their own. On the show we were assigned a publicist, and my publicist couldn’t believe the amount of local interest from the get-go. In L.A. you’re with millions of people, but you sometimes feel lonely. People here root for you and follow your success and cheer you on. It’s nice to feel support and love from not only family, but the community. I grew up in Utah and thought, “I can’t wait to get out,” but it took getting out and coming back to realize how beautiful it is here.

UV: We’re glad you came back! Best of luck on your holiday season and your future in food television.

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In Utah Valley, teachers have kicked off the school year with an above-average dedication to education. While working in the most complex profession, teachers must have a unique school of thought to stand out from the crowd of thousands of Utah educators. Teaching requires a broad knowledge of subject matter, the ability to organize and discipline, a caring and compassionate attitude, and a deep desire to make a difference in others’ lives. Only a handful of lucky classrooms are headed by teachers who ace all of these subjects.

Here are three of the area’s best-loved teachers, whose passion for the profession earns them straight As.

A LESSON in culture
Zulma Castaneda’s growing-up years were anything but typical. Raised in Peru, she wasn’t surprised by regular bombs, blackouts and massacres.

“That’s the scary part — when you just get numb to the situation,” she says. “We came to the United States looking for the peace we couldn’t find in our country.”

As a 17-year-old Peruvian in exile, Zulma began the process of learning a new language and adapting to a new country — a discovery exercise, she says. She earned a bachelor’s degree in Spanish from BYU, then went on to Yale for a master’s degree in Spanish literature.

While a student, Zulma found herself drawn to teaching. After teaching Spanish for five years at UC Davis and joining the part-time faculty at BYU, she is now entering her fourth year as a Spanish teacher at Freedom Academy, a charter school in Provo.

“This is something that fascinates me about what I do,” she says. “I don’t care if I teach in a college or another school — teaching is one of those things that fulfills you in any atmosphere. It’s not a fact of passing knowledge or information, it’s the opportunity I have to shape lives — to really change the world.”

Already, Zulma has shaped dozens of lives that have come through her classroom. For 2008, she was named by the Utah State Office of Education as the Charter School Teacher of the Year.

“It’s one of those things that happens and you don’t believe it,” she says. “And my intention is not to take away from the merit of the award, but really the best reward for teaching is seeing my students speaking in Spanish, or finding a little letter on my desk that says class today was awesome, or when I have students who want to come eat lunch with me or just talk.”

One of Zulma’s greatest measures of success is the interest her students gain in cultures other than their own. Last year, Zulma had a small class that felt out of place in the school and struggled with rules. Since Zulma teaches Spanish in the cultural context, she challenged them to learn a Spanish dance to perform at the school’s end-of-the-year program.

“There were students who were grumpy about it the entire year,” she says. “But then to see 12-year-olds dancing the merengue with a smile at the program — that made everything worth it. It was such a simple but neat experience. They were influenced.”

Down to a science
Linda Walter’s success as a science teacher at Payson High School might be due to her unique attitude toward the students.

“Teenagers are the best people in the wholeworld,” she says. “I’m the adult, but I’m not any smarter than they are — I just have more experience than they do. It’s a good thing to let them know they have the same capabilities. We’re no different.”

Linda knows that instructing teenagers requires flexibility — and fun.

“My lesson plans are becoming less rigid,” she says. “What the students need has to come first. I still cover the core curriculum, but there are other ways to approach it. Traditionally, science has the aura of a hard, miserable class, but it doesn’t have to be that way.

When one group of students said they wanted to go camping, Linda told them to bring their camping gear to class. They set up their tent in the middle of the classroom, lit a Bunsen burner “campfire,” and talked about energy.

“I think you have to go with whatever kids are doing at the moment,” Linda says. “You can’t be afraid to let go of your plan. It’s important that we be in tune enough that kids can see their plan is more important. We never know what’s happening in their lives unless we open up to them.”

And if anyone is in tune with what a teenager needs in the classroom, it’s Linda.

“I do a lot of show and tell,” she says. “I like pictures, I like toys. We’ve gotten laptops in our classroom and we’re hooking up the lab equipment with them. I write songs and sing them to learn vocabulary and relationships. I sing off key and they laugh.”

And her quirky teaching style pays off — Linda was named the Nebo School District Teacher of the Year for 2008, and won the award of second runner up for the entire state.

“I was very flattered,” she says. “I thought it was really neat that the nontraditional person could do this — that it’s alright to be a little bit on the strange side, a little bit on the weird side. It was very reaffirming that what I’m doing is important. It’s different hearing it from people other than the children. It’s neat that people recognize the value of a teacher.”

Making the grade
Sandi Barnes’ students are some of the smallest kids in the school, but her responsibility is enormous. As a first-grade teacher at Lakeview Elementary in Provo, she’s accountable for building the reading, writing and social skills that will carry her students through the rest of their lives.

“Sometimes you stand back and say, ‘Oh my goodness. I’m really responsible for these kids,’” Sandi says. “And knowing some of their backgrounds, I’m really taking on a big role to have them seven hours a day.”

After 13 years of teaching first grade, Sandi has learned what works best in the classroom.

“My favorite way to teach is to present an idea and say, ‘What do you think? How can we use that in this game or this story?’” she says. “That turns out to be the best way of learning, because everybody’s involved. The lights go on and they start to relate it to life experiences.”

Sandi’s attentiveness to her students earned her the title of 2008 Provo School District Teacher of the Year from the Utah State Office of Education.

“There are so many other teachers I admire, and there are a million other teachers who deserve this,” Sandi says. “But if they recognize me because they know I love what I do, then it’s OK.”

That love for her profession, paired with the gratitude of the children, is what helps Sandi keep the spirit of teaching.

“I’ve had kids come to me in the morning and throw their arms around me and say, ‘I love you, teacher,’” she says. “For them to say that they must be happy here. That says a lot to me.”

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