The history of Beadwork by Native Americans is summarized in this media item extracted from the 20-part video series A PEOPLES' HISTORY OF UTAH, written and hosted by Dean L. May, PhD (University of Utah). The series provides a sweeping view of Utah's past, from its earliest known desert beginning--from its prehistory, to the pioneer era, to the transformation from territory to state, to its critical role in the world war years and beyond.

The history of Navajo Indian woman weaving wool rugs is summarized in this media item extracted from the 20-part video series A PEOPLES' HISTORY OF UTAH, written and hosted by Dean L. May, PhD (University of Utah). The series provides a sweeping view of Utah's past, from its earliest known desert beginning--from its prehistory, to the pioneer era, to the transformation from territory to state, to its critical role in the world war years and beyond.

On the final Some Good Education News episode of the school year, we find out how the past year has affected three seniors from different areas of Utah. Xavier Martin, Joshua Tonga, and Elizabeth “Peach” Schilling share the challenges and opportunities this year has given them. It’s a perspective you won’t want to miss!

Join Ogden Nature Center as we celebrate our veterans with Navy veteran Heidi and Des Ta Te the bald eagle!

Think of some of your favorite tastes: savory Thanksgiving turkey, buttery mashed potatoes, tangy cranberry sauce, and warmly spiced pumpkin pie. We perceive food's complex, layered flavors through the work of five* types of receptors on our tongues—those that detect either sweet, sour, salty, bitter, and umami (savory). These receptors bind to chemicals in our food and transmit the information about the chemicals to our brains, resulting in a healthy appreciation for the nuances of chocolate, coffee, strawberries, and more.