Access Utah
Monday-Thursday 9:00- 10:00 a.m., 7:00- 8:00 p.m.
Access Utah is UPR's original program focusing on the things that matter to Utah. The hour-long show airs live Monday-Thursday at 9:00 a.m.
Access Utah covers everything from pets to politics in a range of formats from in-depth interviews to call-in shows.
Email us at upraccess@gmail.com or call at 1-800-826-1495. Join the discussion!
Latest Episodes
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We check in with Susan Madsen, director of the Utah Women &Leadership Project. This conversation comes after the Utah Legislature eliminated the bulk of the project's ongoing funding. -
Today we talk with Patrick Guzzle, vice president of food science for the National Restaurant Association. We talk about food safety, standard practices, food allergies and more. -
We talk with historian Charlotte Brooks about her new book "The Moys of New York and Shanghai." -
Los Angeles and smog have been synonymous for decades. But the last smog alert happened in 2003, and lead has virtually disappeared from the air. -
We check in with USU’s Nora Eccles Harrison Museum of Art about their exhibits, including Jim Mangan: The Crick, a meditation on religious succession, patriarchal systems, zealotry and fraternity; -
You've probably heard his name associated with regular listener challenges during our fund drives. Now a chance to meet long-time UPR friend Alberto Brizolara on this fund drive Access Utah special. -
Today we talk with former UPR student reporters who have gone on to great things. Our guests will include: Aimee Van Tatenhove, and Clarissa Casper. -
National Geographic says that tree canopy ecologist Nalini Nadkarni "has spent four decades dangling among the branches to study how forests inform our daily lives.” -
We talk with several of the hosts of Eating the Past about a variety of food and history topics, including a food quiz. -
In the 2026 Fife Honor Lecture at USU, professor Katherine Borland of Ohio State University’s Center for Folklore Studies, focused on miracle narratives. She joins us for the hour.
