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Yahoo
2 days ago
- Entertainment
- Yahoo
Securing the Utah Pride Festival: What's allowed in and what must stay out
SALT LAKE CITY () — Security will be keeping and parade goers safe this weekend, as the Utah Pride Center is handling security through a private security team. 'We coordinate closely with the Salt Lake Police Department, as well as a really robust private security team that is able to ensure the safety of all the guests attending the festival this weekend,' executive director Chad Call said. Security and police will be protecting what they expect to be close to 100,000 people coming through downtown this weekend. 'This weekend is probably going to be one of our busiest weekends,' Salt Lake City Police Department Officer Yaier Javaid said. When it comes to safety, Javaid keeps it simple: if you see something, say something. Missing teenager cases provide unique challenges for law enforcement 'Our officer is going to be out in the community just making sure everyone's safe. At the end of the day, our community members are our eyes and ears,' Javaid said. 'Something suspicious or something concerning, if you see an officer nearby, reach out. If not, then give us a call. We'll come out and check it out, make sure everything's ok, make sure everyone's safe.' Everybody going to the festival will go through a TSA-style security screening with restricted items. Here is a list of what won't make it through: Furniture, chairs, blankets, or tents Coolers Pets of any kind. The Pride Festival welcomes trained service animals. Please be aware that emotional support/comfort animals are not considered service animals at the festival and will not be allowed into The Pride Festival for the safety and enjoyment of all attendees. If you have any questions, please email: Food or Drink. Empty water bottles and empty camel packs are acceptable. Water refill stations will be provided inside the grounds free of charge. Glass containers of any kind. Professional grade cameras (with detachable lenses longer than 2 inches), detachable zoom lenses, and other commercial accessories (monopods, selfie sticks, tripods, GoPro mounts, and other attachments are not allowed). No capture of photo, video, or audio for commercial use. For a press credential, please email: Drones or any other remote flying device. Weapons of any kind: guns, knives, pepper spray, etc. Fireworks or explosives. Drugs or illicit substances. Large signs, banners, or flags. Laser pointers. Markers, Sharpies, chalk, paint pens, or spray paint. Glowsticks. Balloons, balls, frisbees, stuffed animals, dolls, or kites. Poi, fire dancing equipment, hula hoops, or contact staff. E-cig refill juice and extra cartridges. Large chains or spiked jewelry. Hoverboards, skateboards, scooters or segways. *Mobility devices will be allowed. If you have any questions, please email; 'Pride festivals are different, and we adapt and change every year to meet the current safety and threat levels that are evolving, just like our community evolves, we do too,' Call said. Securing the Utah Pride Festival: What's allowed in and what must stay out Former St. George Police Officer charged with alleged child abuse Trump orders probe of Biden mental state, executive actions in office The Ritz-Carlton Maui, Kapalua – experience the tropical magic for yourself Al Pastor Glazed Beef Flat Iron Steak Sandwich Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
South China Morning Post
01-05-2025
- Business
- South China Morning Post
Drink in Focus: Oyster Shell at Socio
Where other concept menus often lead with esoteric ideas or atmospheres that contextualise their signatures, the front cover of Socio's new menu hits us with just facts: it introduces their community-driven bent, which focuses on reusing waste ingredients from other restaurants and bars in SoHo. Advertisement Upcycling spare/waste ingredients – usually by way of centrifuging, redistilling, using sous-vide or other means of processing – is not a new concept. The question is always whether a waste ingredient still yields enough flavour to produce a delicious drink. This is what we immediately wondered with Socio's Oyster Shell, which reuses about 4.4kg of oyster shells monthly from Caine Road fish eatery and market Hooked. The exterior of Socio at 17 Staunton Street, Central. Photo: Jocelyn Tam 'The shells don't have a lot of flavour,' says co-founder Amir Javaid, 'so we actually add vinegar to bump up the savoury and saline notes. We do a distillation to remove any of the shells and make it a cleaner spirit. You could just infuse the shells, but this is more hygienic.' The rest of the drink leverages those amplified saline and savoury notes. Taking inspiration from the porn star martini, the cocktail batches a mix of the oyster and vinegar – distilled in vodka – with Roku gin before fat-washing it in cocoa butter. The drink is completed with cardamom bitters, passion fruit and lemon juices, then topped with sparkling wine to serve. The result is an effervescent, refreshing reuse of what is usually associated with sea salt and brine. 'Just because we named the drink 'Oyster Shell', people expect a strong taste, but the idea is just that we're using ingredients and we build around them, so it's never going to be the main flavour,' Javaid explains. Advertisement It's taken time, but it's safe to say the group project approach to using oyster shells in drinks has been as successful as it is intriguing. You could start your evening with oysters at Hooked, then walk downhill to Socio to enjoy the rest of that dish in a drink. 'I used to go for fish and chips [at Hooked] and then I got to speaking to the owner,' says Javaid. 'At first he was a little unsure about why I wanted the oyster shells. As we developed the concept, it took some time to win people over.'
South China Morning Post
28-04-2025
- Business
- South China Morning Post
Are zero-waste bars actually feasible?
For Amir Javaid , founder of Socio on Staunton Street, running out of stuff is kind of the whole point. Each cocktail on the bar's menu features waste products, or, more palatably, upcycled ingredients, from a nearby restaurant. There's Butter down the street, Hooked on Caine Road and Uncle Miguel on Peel Street. Advertisement Sustainability is a term often thrown around in haughty circles while Hong Kong bars like Socio have been implementing green practices with little fanfare all along. Javaid says he likes 'the idea of not being able to make a drink because there's not enough of something'. It's an idea that has seen Javaid build a community of F&B venues that, through his cocktails, reduce food waste in their neighbourhood. The furthest collection point is a five-minute walk, he says. Two months ago he launched an eight-drink menu, each tipple featuring an upcycled ingredient from a different SoHo establishment. Ezra Star, owner of Sheung Wan's Mostly Harmless. Photo: Mostly Harmless Ezra Star , owner of Sheung Wan's Mostly Harmless, thinks sustainability starts with community. 'A lot of times when people open bars, it affects the entire neighbourhood and puts smaller places out of business,' she says. Instead, she prefers to work with local businesses such as traditional Chinese medicine shops to source herbal ingredients for concoctions such as non-alcoholic versions of fernet and chartreuse. The bar also sources everything locally, as opposed to using imported products, thereby reducing their carbon footprint. Advertisement Mostly Harmless is testing the waters as Hong Kong's first bar to serve only mocktails , and Star leases the whole building, which enables the bar to develop most of its ingredients in-house. For many other Hong Kong bars, however, space is scarce.
