This fluffy white ‘cushion’ has 69,000 Instagram followers – but can you tell what it really is? | Pizza Oven Dome

This popular deli still has a location at 1344 E. 41st St., but we were sad to see the downtown location go. 

Jeff Richards, a native of Salt Lake City with family roots in Panguitch, lived in Moab for 20 years before joining St. George News. He covered news, features, and sports as a part-time reporter for the Times-Independent, Moab’s weekly community newspaper, and has contributed stories and photos to various other media outlets. He also taught high school English, journalism, and computer classes for 12 years, and was the school’s yearbook and student newspaper adviser. He and his wife Penny are the parents of five daughters, and also have two young grandsons. Jeff and his family enjoy swimming, camping, sightseeing, reading, and taking pictures.

The Art of the Edit – Insights From the Front Lines PanelThe Claim Jumper, 573 Main St., 3-4:30 p.m. Join editors and postproduction pros Lisa Zeno Churgin (Old Man With a Gun), Kyle Reiter (Atlanta), Sofia Subercasseaux (Tyrel) and more as they share insights on how to take the art and craft of editing to the next level.

Elizabeth and the Catapult on the Acura StageFestival Village Presented by Acura, 475 Swede Alley, 6-8 p.m. Brooklyn-based American singer-songwriter Elizabeth Ziman performs live from the outdoor Acura Stage.

Every menu at Ken’s Artisan Pizza lets you know the tables and bar were fashioned out of Doug fir salvaged from Portland’s former "Million Dollar Playground," the Jantzen Beach Amusement Park. That fun fact should prime you for the thrills of the sometimes unexpected flavor combinations coming out of dough master Ken Forkish’s Le Panyol oven. While it’s easy to go straight for the pies with their charred and chewy crusts, start with seasonal vegetables ($12) that also get a turn in the wood-fired dome for a quick singe before they’re lightly dressed.

“No other distributor in Asia generates higher revenues per capita. This being so, I would like to express our sincere thanks for the 50 years of cooperation.”

TAO Park CityThe Yard, 1251 Kearns Blvd., nightly through Jan. 21 TAO Group returns for a tenth time with a three-day pop-up with DJ sets by Mel DeBarge, the Deux Twins, Vice and DJ Politik, along with a surprise performance Saturday night. Also back: Tequila Don Julio will be serving up Don Julio 1942 for a third year in a row. New partner: Tinder which will activate a heated outdoor lounge.

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But, as Nate Silver noted last week, most polls of the Missouri Senate race (and of other marquee Senate contests) have been conducted by Republican-leaning outfits without much of a reputation — and their results tend to be friendlier to the GOP than the findings of reputable pollsters.

I’ve gotta agree and say that fast food pizza is awful, but you don’t necessarily need a wood fire pizza oven to make good pizza. It’s food, and like art, how “good” the pizza is can be a matter of perspective. There is something to be said for a pizza that is cooked properly and the quality of the ingredients but I personally don’t feel that a wood-fire oven adds anything substantial to the final product.

In fact, putting it together yourself allows you to understand the ingenious design of the oven, which directs the heat from the wood fire to be absorbed by two cordierite baking stones – one, which heats to around 400C to give you a beautifully crispy base, and another directly above it to send heat to the cheese and toppings to ensure they melt in the mouth. This system provides a lovely even temperature so that you can make an 11-inch pizza without having to turn it in about five minutes. And the whole pizza is infused with a mouth-watering smoky flavour. You’ll have to wait for the fire to burn for 25 to 35 minutes to get it up to maximum temperature but this should just give you enough time to build your pizzas, your appetite and enjoy the perfect combination of food and fire.

No, I didn’t burn the turkey, no it wasn’t a takeaway and no, it wasn’t an anti-social meal for one.