Utah Farm Bureau
SMALL FARM
BIG DREAMS
Fall 2020
NEW YORK TIMES BEST-SELLING AUTHOR SHARES HIS LOVE OF
Food & Wild Imagination
FINDING FREEDOM IN
Food Choices
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Welcome to Utah Farm and Fork By Ron Gibson, President, Utah Farm Bureau Federation
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love this time of year for many reasons. As a farmer, the fall brings the harvest of many crops. It’s the conclusion of months of prepping and planning, and then worrying and ultimately working long hours and long days. But there’s a definite sense of satisfaction and pride that comes from knowing you’ve helped produce food for people to enjoy. This year it feels a little different though. More than six months into this devastating pandemic and Utah’s farmers and families throughout our state continue to feel the effects. The economy is slowly rebounding but many throughout our state are still hungry and unsure where their next meal is coming from. Despite the challenges, the generosity we’ve seen from many stepping up to help has been inspiring. I am continually in awe of the many that have helped with our Farmers Feeding Utah campaign specifically. This project of our newly formed ‘Miracle of Agriculture Foundation’ has brought relief to many throughout our state. Just recently, volunteers and staff from the Utah Farm Bureau met in Vernal to bring more than 100,000 lbs. of food to families in need. Where many came with concerns about where they would get their next meal, they left with bags overflowing. While challenging, this year has also helped us recognize the importance of local food. Many shopping in stores back in the spring saw empty shelves and coolers because of the breakdowns in our distribution system. It has got many realizing the value of producing food in Utah and the need to increase our processing and distribution capacity. We may not be able to be self-sustaining completely, but we have a great amount of meat, grains, and produce that could find a place on Utahns dinner plates. As we progress through this fall season, I’m also looking forward to the Thanksgiving holiday and the opportunity to give thanks for our families and the food available to us. I hope we can reflect on what blessings we have here in our country and look for ways to reach out and give back to our community.
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CONTENTS
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New York Times best-selling author shares his love of food and wild imagination
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Small Farm, Big Dreams for Southern Utah Farmer
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Allred Orchards — Living To Farm, Farming To Live
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Tamales — Flavor and Tradition Packed in a Simple Dish Using Food & Planning to Create Better Health
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Voting – A Priceless American Right
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Finding Freedom in Food Choices
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The Sweet & Sour Of My Family’s Plum Jam
Haven: Fine Dining in a Stunning 28 Log Nature Setting
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Food Holidays
@utahfarmbureau
@utahfarmer
"Our Mission: To Inspire All Utah Families to Connect, Succeed, and Grow Through the Miracle of Agriculture" 9865 South State Street | Sandy, UT 84070 | 801-233-3000 | utahfarmbureau.org Ron Gibson, President, Utah Farm Bureau Federation | Rex Larsen, Vice President, Utah Farm Bureau Federation | Dale Newton, Chief Executive Officer, Utah Farm Bureau Federation | Matt Hargreaves, Managing Editor & Vice President of Communications | 4770 S 5600 West | West Valley City, UT 84170 | 801-204-6500 | utahmediagroup.com Brent Low, President & CEO | Megan Donio, Publications Manager Utah Farm and Fork is the official publication of the Utah Farm Bureau Federation. ©2020 by the Utah Farm Bureau Federation. UTAH FARM AND FORK (ISSN 1068-5960), October 2020, volume 66 number 4. Published five times per year by Utah Farm Bureau Federation, 9865 S. State Street, Sandy, Utah 84070. Subscription price $10 a year. Periodicals Postage Paid at Sandy, Utah, 84070. POSTMASTER: Please send address changes to the Utah Farm Bureau Federation, 9865 S. State Street, Sandy, UT 84070-3205. 2
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Photos courtesy of Brandon Mull
New York Times best-selling author shares his love of food and wild imagination
U
tah Farm and Fork caught up with Brandon Mull, #1 New York Times best-selling author to talk about his memories of food and how it’s connected to memories of his childhood and even ends up in his stories. While originally from California, Mull has made Utah his home and where he’s raised his family.
Mull is known by many young fiction readers, and
their parents, as the author of many best-selling books, including The Candy Shop War, Pingo, Smarter Than a Monster, as well as the Fablehaven, Beyonders, Dragonwatch, Spirit Animal, and the Five Kingdoms series. Those interested can learn more about Brandon at brandonmull.com or by searching on Facebook or Instagram. What is your hometown? Where have you lived during your life? I have lived here in Utah for my whole adult life.
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Growing up I lived in Thousand Oaks and Clayton, California; and Southbury, Connecticut. I also served a religious mission to Antofagasta, Chile for two years. Tell me about your family. I grew up with supportive parents and grandparents along with a bunch of cousins. My experiences with my grandparents as a kid is partly why grandparents feature as important characters in my Fablehaven novels.
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Do you have siblings? Where do you fit in the birth order? I am the eldest of five siblings Tell me about your childhood. As a kid I lived in my head a lot. That meant playing imaginary games with my siblings and bringing to life adventures in my mind as well. My mom put me on stage a lot in plays, and I liked performing in school. Were you raised on a farm or a ranch? If so, what type of animals did you raise and/or the crops did you grow? Also, if so, what chores did you have? Any that you particularly liked or disliked? I grew up in the suburbs, so my chores were along the lines of mowing the lawn, feeding my dog, and weeding the yard. I loved being outdoors. I remember growing carrots, beets, and some corn in California. We also had citrus trees. If, however, you were not raised on a farm/ ranch … Did your family have a garden when you were growing up? And if so, what types of plants did you grow in their garden (fruit trees included)? Did you have a responsibility with the garden? I would pick fruit and help in the garden. I helped with pruning the trees and eating the fruit. My favorite was our tangerine tree. Did you have favorite things to do as a child? Or things you hated doing? I liked imagining and exploring outside. I would tell stories to my siblings and to neighborhood kids. I didn’t always like the strict structure of school, though I found aspects that I enjoyed. Were you the perfect child? Or perhaps a little less than perfect? I tried to be a good student and I cared about my family, but I was definitely stubborn and headstrong. Though I loved my younger brothers and sisters, I would also tease them, sometimes too much. We played and we fought, and we generally stuck together. I have tried to capture some of those family dynamics in my writing. In my youth, I created adventures for myself and sometimes ended up trespassing or accidentally breaking things. What type of student were you while growing up? I struggled to pay attention in class as a little kid. I had a wild mind and it was tough to focus. But I became a better student as I grew older and ended up getting really good grades in high school and at college at BYU.
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Did you have favorite subjects? Or classes that you did especially well in? As you might guess for a writer, some of my favorite classes were English, where I could read and write. I always liked creative writing more than composing essays. My favorite activity in college was helping to run a sketch comedy group at BYU called Divine Comedy. As a head writer for the troupe, I improved my ability to write humor and dialogue. And performing in the skits helped me get comfortable in front of crowds. The chance to test my writing in front of a live audience improved my confidence. The troupe was successful and we routinely sold out our weekend performances. What do you do in your career? (Please describe a typical workday for me.) As a writer of novels, I am either hidden away creating the next book, or else out on the road promoting my latest release—speaking at schools, bookstores, and libraries. My job is either intensely private and solitary, or else abnormally public. I’m either alone writing or in front of a crowd speaking. How did you end up as an author, and how did you break into the industry? Was your family involved in a creative industry growing up? Nobody in my family was a professional writer, but my mom appreciated books and read to me from an early age. I was inspired by my favorite writers—people like J.R.R. Tolkien, C.S. Lewis, and J.K. Rowling. I have always invented fantasy stories in my head, and there came a time when I realized the adventures in my mind seemed better than many of the shows I saw and books I read. I paid attention to how my favorite writers built their scenes and practiced writing my own scenes. I submitted my stories for years to magazines, contests, agents, and publishers and got rejected until Fablehaven became my first published novel. After that I enjoyed unusual success. What brought you to Utah? I came to Utah for college and liked it so much I’ve been here ever since. Can you tell me about your current family situation? Kids, grandkids, etc. I just got remarried on June and now have 11 kids—four are mine, and she brought seven more! Where do you live today? I live in Highland, Utah
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Is there something you like to eat that reminds you of home? Oranges and tangerines remind me of California, empanadas remind me of my time in Chile, and I love finding farm-to-table restaurants anywhere I can (places like Communal in Provo). One of the joys of book tour is finding interesting food and local specialties! Do you have (or plan to have) a garden and/or fruit trees? I have several fruit trees including apple, peach, plum, and nectarine, along with blackberry and raspberry bushes. I also have a little herb garden with chives, basil, mint, and thyme. In the side yard, we have also grown pumpkins, strawberries, and tomatoes Do you have favorite I love so many foods. Hot bread fresh from the oven with butter might be my single favorite treat. I also relish a good steak. I love making banana smoothies. How would you classify yourself from an eating standpoint? Are you an omnivore (someone who eats any and everything), an herbivore (someone who just eats plants), someone on a paleo diet (just meats and dairy products), or something else? I’m absolutely an omnivore. I truly enjoy eating and I like almost everything. Additionally, are you someone who eats because they have to? Or are you someone who eats because you love to eat? I LOVE to eat. Is there a restaurant in Utah you like to go to? One of my favorite restaurants in Utah is Franck’s. They create fresh and interesting flavors. What’s the worst thing you’ve ever eaten? Muktuk (whale blubber) in Alaska What’s the best meal you’ve ever had? And why? One of my favorite meals was a bunch of fresh shellfish, including crab, that I had in a little Chilean fishing village called Huasco. The homecooked food was fresh and prepared simply and soooo good. What was the favorite meal/food you ate growing up? Or what food memories to you have from your childhood? When I was a kid my favorite food was hot dogs. I would only put ketchup on them. It took time for me to learn to experiment with new flavors!
If you don’t want to cook anything fancy or elaborate, what is your basic comfort food you like to eat? Comfort food would be fried eggs on toast.
Have you visited a farm/ranch or farmers market in Utah before? I like farmers markets and have shopped at several in Utah—we have one near my home in Highland. Describe to me your favorite kind of meal, something you eat on a fairly regular basis. Regular favorites would be my mom’s lasagna and her meatloaf, and I also eat a lot of yogurt. I also appreciate foreign cuisines like Thai, Indian, and Mexican. Do you like to cook or is someone else the main cook? If yes, what is your go-to meal/dish/recipe? I am good at shakes and smoothies. I like to go out to eat or have others cook meals, though I sometimes like to barbeque, and I make a mean tuna melt on sourdough.
Do you have a favorite recipe? My mom’s lasagna is so good because it is goopy with cheese and just a ridiculous indulgence. I make a simple, delicious banana smoothie (some might call it a shake). Why do you love that so much? It tastes like how I want a banana drink to taste except they never do. Would you be willing to share that recipe with us to publish it in the magazine? Yes • One ripe banana (no green on the peel, maybe a little brown) • One half frozen banana that was frozen while ripe • One cup of lowfat milk (or maybe a little more, based on your tastes) • A small scoop of vanilla ice cream • A light drizzle of honey Blend it up and enjoy!
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Any other thoughts about agriculture, or about farmers & ranchers? Though I did not grow up on a farm, my book Fablehaven is about a secret wildlife preserve for magical creatures and it partly operates like a farm. One of the more memorable scenes in book one involves kids milking a giant cow inside of an enormous barn. At Fablehaven, magic milk is what enables visitors to see that the butterflies are really fairies, the goats are really satyrs, the horses are really centaurs, etc. This is partly because I love milk (and for years had Winder Farms milk delivered until they ended that service). Because I love good food, I am so grateful to the farmers and ranchers who provide it! Is there anything else you’d like to add to our conversation to the readers of UTAH FARM AND FORK? I’ll just add that my mission as an author is twofold—I want to get kids reading, and I want to get families to read together. I believe that as kids read for fun it broadens their minds and makes other aspects of education much easier. It also gives them a window into possibilities they may not consider on their own. I believe that when families read books together, they share vicarious experiences that build connections and can provide an excuse for discussions on a variety of topics. I work really hard to write the kind of smart, imaginative fiction that kids would read for fun and families could read together without the adults getting bored. utah farm & fork
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Small Farm, Big Dreams for Southern Utah Farmer By Matt Hargreaves, Editor, Utah Farm & Fork magazine
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nterprise, Utah – Nestled between the vast acreages of the southern states, sprawling ranches of the Midwest, the amber waves of grain in the plains, and plentiful orchards of the northwest are found many of the productive small farms and ranches that are the essence of America. While the size and growth of American agriculture are needed to feed our vast nation and others across the globe, the
quintessential small farm remains a valued contributor to the fabulous food machine in America. According to the USDA’s Economic Research Service (ERS), family farms of various sizes and ownership structures accounted for nearly 98 percent of U.S. farms in 2018, but small family farms accounted for 90 percent of all U.S. farms.
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Even more telling is the fact that “slightly more than half of U.S. farms are very small, with annual farm sales under $10,000.” The ERS goes on to say that the households operating these farms typically rely on off-farm sources for the majority of their household income. This illustrates the difficulty and pressure facing small farms today, and yet the cumulative impacts of these dedicated families are impressive and speak to the love they have in growing food for us all.
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Top left: Kyle Wilson & son Yeats in their fields in spring. Top right: Tomatoes grown by Eden Valley Produce Bottom right: Decorative corn Bottom left: Greeting visitors to the farm Opposite page: Shelley, Emerson, Kyle, Yeats, and Eden Wilson.
One such small farm making an impact is Eden Valley Produce, run by Kyle and Shelley Wilson of Enterprise, Utah. Kyle is a fourth-generation farmer, though the first to raise animals and grow crops in Utah. His family roots stretch back to Ramona, California, a small unincorporated community on the outskirts of San Diego, where Kyle grew up with his parents, grandparents, and great-grandparents all on the same plot of ground.
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“It was a unique place to grow up with all those generations around. I loved it,” Wilson said. “Our family raised poultry and grew produce, selling it at roadside stands. It is there that my love of agriculture started.” Unfortunately for Wilson, the economics of the small farm were such that the family had to move on from the multi-generational haven in southern
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California, and the family farm no longer exists as it did. Kyle’s father embraced the life of an arborist, caring for trees for several municipalities and Kyle went to study business and applied economics, eventually becoming an engineering contractor. But that desire to grow and produce never left him. “I think it’s just second-nature to most people,” Wilson said.
Wilson comes at this love differently than some. His philosophy for life and the farm is hard to pigeonhole. Wilson could be described as equal parts renaissance man, mad scientist, entrepreneur, everyday philosopher, and outdoors enthusiast. But above all, he’s dedicated to his craft and his family. “I love agriculture because it is the economic bedrock of civilization. I wear as a badge of honor that two percent of the American population feeds the rest. It’s an incredible accomplishment, without a doubt,” Wilson said. The opportunity to grow food presented itself for the Wilsons in 2009 after Kyle lost his job with a large real estate investment trust after the company went bankrupt. “Having grown up in and around agriculture, my wife and I decided to dance with the one that brought us. On a single acre in my parents’ backyard, we planted a garden with them, and I also began a landscaping business. In the years since, we have grown the businesses to include 20 acres we own and another 70 that we lease to grow row crop vegetables and the remaining acreage for pasture,” Wilson said. “We also grow
plant material for construction, landscaping, and mining mitigation.” Over the years, the Eden Valley Produce has provided eggs, produce, lamb, and pork to individual customers as well as to a growing list of local restaurants, including Benja Thai & Sushi and the Painted Pony in St. George, and King’s Landing & Bistro H in Springdale. During the fall, the Wilsons also invite families to their farm to take wagon rides, pick pumpkins, and enjoy the harvest atmosphere on their farm. Wilson relishes the opportunities to interact with families, chefs, and schools, about his farm, he also recognizes the challenges small farms face. In addition to the need for income sources not tied to the farm, other barriers exist including access to capital, estate & farm planning, and more. “It is hard to make a living on small scale agriculture,” Wilson said. “All of the issues that provide barriers to entry for new and beginning farmers, and the issues that prevent multi-generational transfer will continue to be
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an obstacle to the health of our industry. As a young farmer, I feel I need to beat the drum for the future of farming and ranching.” Despite the barriers and challenges of farming small, Wilson remains transfixed on what got him hooked on working the land in the first place. “Just like any successful athlete, I can’t only focus on the scoreboard when it comes to my farm,” Wilson said. “It can be frustrating and heart-wrenching, but also amazing. I have a vision board of things I hope come true – like being big enough to warrant certain types of equipment – but you have to enjoy just doing what we’re doing.” The harvest period is a time that mixes enjoyment with frustration, from seeing families enjoy the pumpkins just grown to worrying the cows that got into the pumpkin patch will trample them all before the customers can even come. While growing food has ups and downs unique from any other industry, Wilson just adapts as his family has for generations – it’s just in his nature.
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ALLRED ORCHARDS LIVING TO FARM, FARMING TO LIVE
By Matt Hargreaves, Editor, Utah Farm & Fork Magazine
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AYSON, Utah – Pressed next to the foothills east of Payson are about 600 acres of peaches, apples, and tart cherries grown by Allred Orchards. Now being managed by the fifth generation of fruit farmers, the family carries the tradition that has guided their farm for many years – Living to Farm, Farming to Live.
While the farm now sits in the southern end of Utah County, which now has the lion’s share of fruit grown in Utah, the original farm Rey Allred grew up on was established in 1926 off University Avenue in Provo. Now full of apartment complexes, businesses, and within the shadows of Brigham Young University’s LaVell Edwards football stadium, only the original barn built in 1893 remains and serves as the family’s retail outlet.
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The parking lot where the football stadium now sits once held a productive pear orchard that Rey would work in his youth. “I couldn’t play football in high school because we had all these pears to harvest,” said the late Rey Allred in an interview on Utah Valley orchards for Brigham Young University’s library in 2001 by Randy Astle. “That was the only thing
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Top. Allred Orchards barn in Provo sells the family's fruit in the summer and fall. Left: Blair Ellsworth in the family's apple orchards in Payson. Right: Blake Ellsworth and his son Bryson at the barn in Provo.
that I didn’t like about the fruit business, missing out on high school football! After completing his horticulture degree from Brigham Young University in 1957, Rey and his wife Mary Carol bought farm ground in Payson and worked both locations while the young trees in the new farm grew into maturity. Rey was anxious to begin farming in the new location because
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the trees in Provo were beginning to show their age in diminished production, but also because University expansion was imminent.
grew to include five children. The oldest two, Becky and Debbie are still involved in the farm today and have children working and managing the farm.
As land available to farming was disappearing in Provo, the family farm expanded in Payson and grew to include land further west in Payson near West Mountain and also in Genola. As the size of the farm was expanding, so was Rey’s family, which
The family continues to grow tart cherries, apples, peaches, nectarines, and more on the farm in Payson. They sell their produce, along with dried cherries and apple juice, at their store in Provo, as well as to grocery stores.
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Blake Ellsworth and his mother Becky visit with the late Rey Allred (facing) in their orchards in Payson.
Loving the farm Talking with the adult Allred children now, you can easily feel the love they have for the farm and the tradition they are proud to carry forward. But it wasn’t always that way. In what is probably typically youthful attitudes, three of Rey’s children – Debbie, Becky, and Brian – actually hated working on the farm and wanted nothing to do with it. “Becky and I just hated it!” Debbie Cloward, Rey’s daughter shared. “But looking back now, I can see the value of it. I see how much my parents loved the farm and the lifestyle that came with it, and we came to love it too. It’s now having the same effect on our kids.” Other experiences the family learned from help put a proper perspective on life and the challenges that come from growing food. Chief among them was the experience of another fruit farmer in Mapleton that had recently purchased equipment to help warm orchards against the threat of frost. Having misjudged what was needed to run the equipment properly and having lost fruit to an extreme spring frost, the farmer entered his home, had a heart attack, and died from stress.
“I determined it was never going to stress me out that much,” Allred said. “We’ve had our share of the problems that fruit growers have with frost and hail… but those things have to me, become much less important.” “My dad didn’t worry too much about things he had no control of,” Debbie said. “His mantra on it was, ‘We’ll do better next year.’ He didn’t let those things he couldn’t control affect his mood. I would be sick to my stomach and he would say it was going to be alright.”
Working with family Even with the great perspective working on the farm brought, the Allred family is like many other families that work together. At times, it could get heated. “It’s not the same as a family reunion where you put your arms around everybody and say, ‘It’s nice to see you, see you again next year,’” Allred said. “We’re out there yelling at each other; mothers cussing at their kids, screaming because their kids won’t listen to them. I’d yell at the mothers and say, ‘You! Why can’t you control that kid? Make him do what I want him to do?’ [The mothers 16
would respond] ‘You’re his grandpa, you tell him! He won’t listen to me!’ We [had] our share of that.” Despite the typical challenges that come in working with family, Rey passed a legacy of loving the farm to his children and grandchildren. “He truly loved working on the farm. It wasn’t really working to him, it was his joy,” Debbie said. “He taught each of us to treat our portion of this earth well and to find joy in working on the farm. I fear that as we lose family farms, that we lose some of the lessons that came from working together on the farm as well.” While the fruit grown by the Allred family has a reputation for being top quality, the lessons learned from experience on the farm may be its true lasting legacy. Specific product information and harvest schedules for Allred Orchards can be found at allredorchards.com.
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Tamales
FLAVOR AND TRADITION PACKED IN A SIMPLE DISH By Julia Misiego, Farmers Market Manager, Utah Farm Bureau Federation
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s there anything more comforting on a chilly day than a warm, doughy, meaty tamale? As the leaves turn and fall arrives in earnest, we’re taking a look at this flavorful and versatile cuisine.
Tamales are a traditional Mexican dish consisting of corn flour or “masa” dough filled with sweet or savory fillings, wrapped in a corn husk or banana leaf. Many other countries in Latin America also have their type of tamale, but it is widely believed that tamales originated in Mexico. According to history.com, the first tamales appeared as early as 7,000 B.C. in the Aztec
empire, before modern maize was fully domesticated, and played an important role in religious rituals. They remain an integral food staple in religious and cultural celebrations across Latin America.
family,” Alin said. “My grandma made everything from scratch, even the cornmeal.”
Alin Olmos, the owner of Tamales Tita, a home tamale business based out of West Jordan, remembers her grandmother making tamales in her hometown of Puebla, Mexico. “Making tamales has always been a tradition in my
“Then my uncles would stir the masa,” Alin said. “Masa has to be mixed a lot or else it doesn’t taste good. My grandma would drop a ball of masa into a cup of water and if it floated, it meant my uncles could stop stirring because it was finally done.”
Alin said her grandma would call all the grandchildren into a line in front of the corn grinder that was attached to the table. Each grandchild would take turns grinding the corn Like most ancient and traditional foods, making tamales is time and labor-intensive and was usually until their arms hurt, then the next would take over. prepared by groups of women.
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tamales, it was generally a celebration food cooked when there were lots of people gathered. “We ate them on Three Kings Day, January 6th, and on February 2nd, Candlemas Day,” Alin said. Three Kings Day, or Día de los Reyes, celebrates the three wise men who brought gifts to the baby Jesus. Candlemas Day, or Día de la Candelaria, occurs exactly 40 days after Christmas, and celebrates the presentation of Christ at the temple and also serves as the mid-way point between the winter solstice and spring equinox. “It was very common for us to have tamales for breakfast after a day of cooking,” Alin said. “But here in the United States, they are mostly considered lunch or dinner.” The most popular flavors are chicken and pork, but tamale filling options are almost endless. Alin said her aunts would be in charge of wrapping the tamales, so it was truly a family affair. “The children would grind the corn, my uncles would stir, my aunts would wrap, and my grandma created the flavor.” After the masa is ready, it is spread onto a soaked corn husk (the husk is never eaten, it is simply used to keep the ingredients together and as a holder/plate to eat the tamale), a filling is placed in the center, and then the whole thing is wrapped together and steamed in a large pot. Because of the labor and time to make traditional
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Alin developed a variety of savory and sweet options, including jalapeno and cheese, mole, pineapple, and sweet cream, but filling types can vary from family to family or from region to region. Tamales likely first made their way into the present-day United States during the 1800s. According to history.com, as early as the 1870’s tamale carts were a prevalent feature of Los Angeles’ streets. Tamales can be found in almost any country that has Spanish ties: Guatemala, Cuba, Belize, The
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Philippines, Guam, as well as the United States. There is even an African American fried hot tamale specialty that developed in Mississippi during the 20th Century. Even though they can be very difficult and time-consuming to make, tamales developed a reputation for being “peasant food” in the 19th Century. But perhaps it is their humble appearance that lends to their enduring charm. They are easy to transport and eat, due to their husk wrapping, and their filling options can be adapted to almost any flavor profile or personal preference. Tamales are increasing in popularity in Utah, and while it is very possible to make your tamales at home with a little patience and a steamer, many people leave it up to the professionals. You can find tamales in many places, from restaurants and cafeterias to farmer's markets and food trucks. You can buy tamales fresh or frozen, and you can also freeze freshly-made tamales. There are different ways to re-heat tamales, but my personal preference is to simply place the frozen tamale in the microwave with the husk for several minutes. Others prefer reheating them in the oven, and if you buy them packaged follow the instructions on the box. Tamales remain a traditional celebration food and are enjoyed by people from all ethnic and cultural backgrounds. Enjoy!
Using Food & Planning to Create Better Health By Julene Reese, Public Relations Specialist, Utah State University Extension
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oo often, the best intentions to eat a healthy diet and become physically active are overshadowed by busy schedules, lack of motivation, and competing priorities. A healthy lifestyle is associated with many long- and short-term benefits, including reduced risk of obesity, type II diabetes, heart disease, certain cancers, improved cognitive function, mood, and weight maintenance; however, obtaining and maintaining a healthy lifestyle can be a challenge. Utah State University Extension’s Create Better Health Utah (SNAP-Ed) program, formerly known as Food $ense, aims to help Utahns make better health a reality, regardless of location, budget, or time constraints. The program name was recently changed to more accurately reflect that its scope is broader than just food, said Casey Coombs, assistant director for Create Better Health. The program provides a variety of resources and classes on nutrition, budgeting, cooking, food safety, and physical activity. “The purpose of the program is to teach youth and adults these skills in the locations where they eat, live, learn, work, and shop,” she said. “Our goal is to increase their knowledge of an overall healthy
lifestyle, and USU Extension is in a perfect position to do that. Since we are a state-wide program with offices that serve every county in Utah, we are able to reach all corners of the state, which is a huge benefit to our program participants. We are also able to collaborate with community and statewide partners to help with resources and outreach.” Hiram Wigant, a Create Better Health ambassador for Cache County, has worked for the program for two years and loves to see people make choices that bring them to a healthier lifestyle. He teaches nutrition education classes that encourage healthy shopping, cooking, and eating habits and also works within the community to provide resources for public health as it pertains to nutrition and hunger solutions. Below, Wigant shares some of his favorite meal planning and shopping tips.
Meal Planning “I often tell class participants that you can spend 10 minutes every night agonizing about what to eat or you can spend 30 minutes a week planning it all out,” Wigant said. “Why not save yourself around 40 minutes a week, not to mention the unnecessary 20
stress. Of course, starting anything new will take a little more time, but once you get the hang of it, it becomes a speedy and even enjoyable process.”
1.
Set up. Get a pen, a piece of paper, grocery advertisements, your phone, and a cookbook.
2. Take stock. Check the refrigerator and pantry for any foods that need to be used before they go bad. Plan those foods into your first meals so you don’t end up throwing them away and wasting money.
3. Fill in the blanks. Use the grocery ads to
find sale items you like, and incorporate those into meals. If you need to, refer to your cookbook or online resources for recipes. Write the ingredients you need to buy on your shopping list.
4. Review. Try to incorporate the five food
groups, including dairy, fruit, grains, protein, and vegetables. Add a healthy snack or side if you don’t have enough of one food group, like a bowl of fruit with breakfast or lunch, or a vegetable side with dinner.
5. Post the menu. Put your menu and shopping utah farm & fork
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Photos courtesy of Utah State University Extension.
list on the fridge where you can see them regularly. Add to the list as you think of things you need.
6. Take a picture. This ensures you don’t forget
your list when you’re in the store. It also allows you to review past menu plans and save favorite recipes for faster planning in the future. If you use online recipes, take a screenshot. If you have a recipe book, leave color-coded sticky notes or write directly in the book, leaving a rating and any notes about the recipe.
Grocery Shopping Tips
Eat before you shop. You are less likely to buy as much on a full stomach.
Make a budget. Estimate how much it will cost to
purchase the items on your list. Keep a tally of actual costs as you shop.
Bring your list and stick to it. Trust that you
and you’re less likely to take time to compare prices, quantities, and nutrition facts. Also, go when you have time and aren’t in a rush.
Stick to the edges of the store. Generally
speaking, fresher foods are located on the edges of the store, and processed foods are kept in the middle.
Compare brands. When you find what you’re looking for, check carefully to compare brands and sizes. Also compare the unit price or price per ounce printed on most price tags in smaller print. Compare the nutrition facts of the items. Be flexible. Have a plan, but if something similar is cheaper, consider trying that option. If you like honey crisp apples, but gala apples are cheaper, try the gala. Variety is the spice of life!
Become a store loyalty or rewards member. These generally require only a name,
put enough on the list for the week when you did your planning, and stay true to it so you don’t go over budget.
phone number, or address. They often provide extra deals and don’t cost you anything.
Shop during slow times. When you shop
Be careful with coupons. If the coupon
around 5 p.m. or near major holidays, stores are busy utah farm & fork
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requires you to buy more items than you need, it 21
might not be worth it. Compare the couponed item with the off-brand price.
Buy in bulk when appropriate. For non-
perishable items you often use, it may be cheaper to buy larger amounts when they are on sale. These items might include canned foods, baking goods, some condiments, and other foods you use frequently.
Food Substitutions
Simple Swap. When buying canned goods, if you see a “no salt added,” “low sodium,” or “in water” option, buy that over the higher sodium, “in oil,” or “in syrup” options. (When you use the items, it is wise to rinse and drain them to eliminate excess sodium or sugar.) Oil in baking can be replaced with an equal
amount of pureed white or pinto beans and offers about 1/10 of the calories. Alternatively, ¼ cup of oil can be replaced by ½ cup applesauce or ½ cup mashed banana. These alternatives also help make the finished product moister. https://extension.usu.edu/createbetterhealth/
VOTING – A PRICELESS AMERICAN RIGHT By Susan Furner, VP Consumer Engagement, Utah Farm Bureau Federation
O
ne On February 14, 1870, female citizens in Utah made history as the first to exercise women’s right to vote. A young schoolteacher named Seraph Young cast her ballot in the Salt Lake City municipal election on her way to work, becoming the first woman to vote in the Utah territory and the United States under a women's equal suffrage law. It was another 50 years before the 19th Amendment, allowing women to vote, became national law. The year 1870 also marked the passing of the 15th Amendment, granting African American men the right to vote. The suffrage movement for women, African Americans and many others has been a longfought battle that faced setbacks and divisions. Voting rights were difficult to win, maintain, and protect. One hundred and fifty years later, do we Americans take our privilege to vote for granted? Do we ask ourselves if our vote really matters? We can’t lose focus on the fact that voting is a priceless American right.
Whether you are voting for your public servants on the school board, county commissions, city councils or the president of the United States, your vote does matter and will help to set the direction of your community, state and country. Like consumers who do their research before making a big purchase, voters can take steps to make informed election decisions.
Know the issues that are important to you. Think about the issues that are important to you such as education, the economy, a strong military, immigration, healthcare, religious beliefs, civil rights, or equality. After giving the issues some thought, look for a candidate that shares those values.
Look for a candidate with qualities you can support. Research the candidates’ platforms and figure out what they plan to do while in office. Check out the candidates’ websites, watch debates, and attend townhalls so you can be sure you are voting for someone who will support your beliefs. Ask yourself what characteristics you
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expect in your elected officials. What qualities and experience do the candidates bring to office?
Find information from diverse sources. Learn what other people think about the candidates. Reach out to people other than your family and like-minded friends and ask which candidate they support and why they support them. Listen to seek understanding. Ask them how they formed their political opinions. What issues are most important to them and why? Their perspective may help clarify your own opinions and views.
Learn about endorsements. What organizations or people have given their endorsement to the candidate? Endorsements can be a clear indicator of the issues the candidate supports.
Observe the candidates’ campaigns. Do they accept invitations to speak to a wide diversity of groups/people? Do they accept invitations to debate? Who contributes to their campaign? How knowledgeable are they on the issues? utah farm & fork
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Use critical thinking.
Prepare to Vote.
Think about political issues in an objective and critical way. Use your skills in observation, analysis, reflection, evaluation, problem solving and decision making to arrive at a conclusion.
Be sure your voter registration is current and if not, register to vote. Know where to cast your ballot and the dates for primary and general elections.
Stay respectful during the election season.
All candidates use rhetoric to persuade and gain voter support. Sometimes the differences of opinions and the public dialogue is distorted and it’s hard for even the most careful and diligent voter to sift through and find the truth. But there are things to help you arrive at the truth. Try to determine how the candidates plan to accomplish their campaign promises. Check out their votes on past issues.
Show respect for those whose beliefs differ from yours. Differences of opinion is what built this great democracy. You may learn something new if you listen and engage others in the conversation. Maybe your job isn’t to persuade others to change their opinions and positions, but merely offer a different perspective for them to think about.
Find information from diverse sources. Don’t limit your research to websites, talk shows, or social media. Find outlets that seem neutral or unbiased. Research outlets representing the other side so you can consider topics from a different perspective. Use your critical thinking skills about what you read and what you choose to believe, especially if the source is from the opposing candidate.
When sharing information on social media, be careful about what information you pass along. Make sure the information is fair, accurate, and from a reliable source. During this election season, remember those who paved the way for all of us to enjoy the right to vote. Exercise your privilege and sacred responsibility because your vote matters.
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F
or the past 40 years, the American Farm Bureau has asked every presidential candidate to provide responses to issues likely to impact and affect farmers and ranchers and rural communities in the next four years. Both President Donald Trump and former Vice President Joe Biden have provided their answers. Those interested can find the questionnaire at https://www.fb.org/land/ presidential-candidatequestionnaire.
Finding Freedom in Food Choices By Bailee Woolstenhulme, Communications Specialist, Utah Farm Bureau Federation
A
s you walk down the grocery aisles, you will find a wide variety of brands, variations, and flavors of all the food products in the store. Whether you want organic produce, frozen fruits and veggies, cow’s milk or almond milk, gluten-free bread or whole wheat, you can choose whatever food product you prefer. This is possibly one of the greatest freedoms provided to us by American agriculture and one that is often taken for granted. Freedom is defined as “the power or right to act, speak, or think as one wants without hindrance or restraint”. When it comes to food choices, we have the power to act as we choose without fear of rebuke. That is freedom in food choices. Often, freedoms that are provided to us as United States citizens become so commonplace that we stop recognizing them as blessings in our lives. Our safe and abundant food supply is one of those freedoms that many others in less fortunate countries do not have the privilege of enjoying. For us, it is everyday life.
Think back to March and April of 2020. Food and supplies were flying off grocery store shelves. There was limited selection available and many items were gone completely. Purchasing limits were set on certain products to allow enough for everyone. The closing of restaurants and foodservice industries led to a shock of the food supply system. While this circumstance was due to a sudden overwhelming of our system, farmers, ranchers, and processors quickly adjusted to keep up with the demand that was now placed on grocery stores. We saw the effects this had on our communities, though it was only for a short time. This scenario is everyday life for some areas of the world. We are privileged. With food privilege comes the want and the ability for societal progression. We have seen this happening for many years in the United States, and it ultimately has led to better lives for all. Along with this privilege, we also tend to forget the simple freedoms that bless our lives every 24
single day. This has been a common theme when it comes to the agriculture and food industry. Because food is so readily available, many Americans have little understanding of where their food comes from or how it is produced. There is also very little thought that goes into the people who grow that food for us every day – this is a direct result of our societal progression. Fewer people having to grow their own food equals fewer people understanding where their food comes from. This luxury of having food at our fingertips without having to grow it ourselves has allowed for the advancement in many other areas of life; science and technology, arts and culture, civil and human rights, and much more have been advanced thanks so our secure food system. This has also led to an advancement in farming technology to help feed a larger population and provide large varieties of food. Advancements in agriculture are what provides us with the abundant choices of food that we have. For example, we now can more efficiently grow organic crops and conventional crops, making them easily accessible to the everyday shopper. Each crop provides utah farm & fork
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vegetarian diet, you get to choose. Whatever diet choices you make, you have the food availability to make that choice. That is freedom.
different benefits depending on the wants and needs of the buyer.
not forget the bigger picture – we get to choose to eat however we feel is best.
So while many arguments occur around food choices, including what is healthier, what tastes better, what is better for our environment, and even surrounding the location or store the food is purchased at, we must
Whether you feel eating organic is better, or if you prefer to purchase food by what is most cost-effective, you get to choose. Whether you like to include meat into your diet, or you prefer to have a vegan or
Let us keep this freedom in mind as we navigate through the often-confusing world of food and nutrition. It can help keep us grounded. Always remember the opportunities afforded to us by modern agriculture and that we have the power to choose. For information to guide food choices, visit https://www.bestfoodfacts.org.
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THE SWEET & SOUR OF MY FAMILY’S
PLUM JAM
By Hannah Haslam, Food Writer, Utah Farm Bureau Federation
I
grew up in southern California, and while we lived in a suburb, my mother used every spare space of our back yard to grow food. We have avocados, pomegranate, berries, papaya, oranges, lemons, limes, persimmons, and Santa Rosa plums. Santa Rosa plums have a sweet red flesh and a dark, sour skinand they happen to produce the best jam I have ever had. Every late summer of my youth, my mother would bottle up jars and jars of the stuff, leaving the skins in the final product to add that pleasant tart pucker in your mouth along with the sweet chunky jam. “The sweet is never as sweet without the sour,” she’d say- which as I’ve grown older, I realized
applied to more than just jam. Sadly, about 15 years ago the plum tree died, and with it went those glorious jars of jam. I moved to Utah and despite all my searching, I have never come across a plum jam that tasted quite like my mothers. I was once even sent a jar of Santa Rosa plum jam, only to find all the skins had been removed – just the sweet remained. A few weeks ago, my coworkers and I decided to visit the Murray farmers market on our lunch break. As I walked among the stalls, I came across a vendor who had some beautiful plums. I picked one up, and she mentioned that they were Santa Rosa plums. My heart leapt at the familiar name – I didn’t even know that Santa Rosa’s grew in
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Utah! It was a small miracle and I knew that at last I would get to taste that sweet/tart jam of my childhood. My mom confirmed that she didn’t use any special jam recipe for the jam, she just reminded me to leave the skins on, so I chose J. Kenji López-Alt’s recipe, because he cooks the jam for a minimal amount of time to let the fresh plum flavor stay intact, and uses a lesser amount of sugar than most jams include. Below you will find his recipe from the website seriouseats.com.
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Plum Jam Recipe into the bowl. Repeat until roughly half the plums have been milled, then stir the milled plums back into the pot. *I used an immersion blender here* Continue to cook until mixture starts to foam. Scrape off and discard foam using a metal spoon.
Ingredients
• 4 pounds (1.8kg) pitted black or elephant heart plums, unpeeled, cut into quarters (I used my Santa Rosa’s instead) • 1 1/2 pounds (675g) granulated sugar • 1 tablespoon Pomona's Universal Pectin • 4 teaspoons (20ml) calcium water (see Pomona's pectin package for instructions) • 1 teaspoon (5g) unsalted butter • 1 ½ oz. lemon juice (optional, see note)
Stir in butter. Continue to cook, stirring occasionally to prevent scorching, until foaming has subsided, about 15 minutes longer. Continue to cook, stirring more frequently, until jam is glossy, about 10 minutes longer. To test for doneness, spoon a small amount of jam onto one of the frozen spoons and return to freezer for 5 minutes. Remove from freezer and check consistency. The jam is ready when it's spreadable, but not runny. Cook until this texture has been reached.
Instructions
Combine plums, sugar, and pectin in a large bowl and toss. Cover and refrigerate for at least eight and up to 24 hours. Place a few metal spoons in the freezer.
Transfer jam into washed and rinsed Mason jars. Seal jars and process according to manufacturer instructions. Store or serve.
Transfer plum mixture to a large, wide pot and stir in calcium water. Cook over medium heat, stirring occasionally to prevent scorching. Simmer until plums are mostly softened, about 15 minutes.
*Note* López-Alt does not use any lemon juice in his recipe, which makes is less shelf stable. If you will use up all the jam in a couple months, and don’t mind storing it in the fridge, omit the lemon juice. If you would like it to be shelf stable, add the lemon juice while the jam cooks.
For a smoother jam, place a food mill over a bowl and ladle a few cups of the mixture into it. Mill the mixture
Photo by Shelby Chesnut
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LOG HAVEN:
Fine Dining in a Stunning Nature Setting By Julie Roberts
Photos courtesy of Log Haven
I
f you’re visiting Salt Lake City and looking for unique local dining options, one name is always at the top of everyone’s list: Log Haven. Located four miles up Millcreek Canyon, Log Haven is widely regarded as one of Utah’s premier restaurants thanks to its world-class cuisine, romantic vibe and unparalleled scenery. Log Haven is currently celebrating over 25 years of business, which is a significant achievement in the dining industry. The story of this restaurant’s longevity is the rare example of what happens in a business when each element combines flawlessly with the others: a perfect recipe for success.
Established and Trusted Partnerships When Margo Provost bought Log Haven in 1994, the property required serious repairs and was on the verge of being torn down. Provost restored the site and found the perfect team to work by her side: Ian Campbell, co-owner and general manager; David Jones, co-owner and executive chef; and Faith Scheffler, co-owner and sales/ event manager. The four professionals have collaborated for over 20 years, weathering the challenges that inevitably come with restaurant ownership and management. Of course, one of the most
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significant obstacles the group has faced is the COVID pandemic, which has taken a huge toll on restaurants throughout the country. Fortunately, Log Haven, with its devoted clientele and unique standing in the community, appears to be built to survive. Also, Campbell believes that as independent restauranteurs, the Log Haven partners have more power to control their own destiny—an advantage that isn’t available to the many chain restaurants that are a big part of today’s dining landscape. “Log Haven is a throwback to single-unit owneroperated places that don’t have to answer to shareholders. That’s not our goal. We’re here to make our customers happy,” he explained.
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Creative and Classic Cuisine
Spectacular Site
Over the years, Log Haven has earned a reputation of culinary excellence and has garnered top Zagat, Four Diamond and Mobil rankings. However, creating a perfect menu wasn’t an easy task. Jones, as a professional chef who originally honed his craft working in the Monterey Bay area, was accustomed to year-round access to local produce. Moving to Utah, which has a much shorter growing season, was a challenge for him. Fortunately, he collaborated with other local chefs to cultivate relationships with local and regional vendors. In doing so, he helped to establish the groundwork for Utah’s “farm-to-table” restaurant culture that is so popular today.
One element that definitively sets Log Haven apart from most other dining and event destinations is its Millcreek Canyon location, with its stunning landscapes of mountain streams, waterfalls, wildflowers and pine trees. Campbell recalled on one occasion a customer asked him a question about Log Haven. “Is there any other place like this?” he said.
To make the best use of seasonal produce, Jones frequently updates Log Haven’s menu. When it’s time to create new recipes, he sits down with his pile of cookbooks (over 350 of them) and finds inspiration. He then composes his recipes using the available meats, produce and additional meal components. “Each element on the plate should be able to stand on its own. I try to be thoughtful about each dish I create,” he said. The results, as evidenced by Log Haven’s enduring popularity, speak for themselves. One of the favorite dishes currently on the menu is the grilled bison steak, served with sweet potato orzo, roasted poblanos, queso fresco, chile broth, and lime aioli. Another frequently requested option is the pepperseared filet with potatoes with aged gouda, grilled asparagus with truffle aioli, and a shiitake mushroomcabernet reduction. Jones also finds ingenious ways to incorporate some of Utah’s most popular produce in his dishes. For example, one item on the menu is a lemon arugula salad with almonds, ricotta salatta, grapeseed oil, lemon, sea salt and dried cherries from a Utah orchard. Another locally inspired dish offered on special is a Duroc pork chop with polenta, homemade ricotta and grilled home-grown peaches.
As Campbell tried to think aloud if there was another comparable Utah restaurant, the customer said, “No, I meant, is there another place like this in the world?” That’s a typical reaction from first-time diners. Log Haven is also hailed as one of Utah’s most romantic restaurants, with its charming log structure, glittering garlands, twinkling candles and cozy wood-burning fireplaces. The restaurant’s interior provides ample space for year-round events including weddings, anniversaries and business events. Those who prefer outdoor venues also have multiple entertainment options at Log Haven including the Hillside Amphitheater, Waterfall Patio and Lake Side Meadow—all with gorgeous views of the surrounding Wasatch National Forest. Because so many people choose Log Haven as the place to hold their special occasions, the partnership team has multiple opportunities to re-connect with their clients. A couple who celebrates their marriage vows at Log Haven frequently returns for anniversary and Valentine’s Day dinners—any event that gives them a chance to return to this special place. This combination of offering delicious food to a dedicated client base in a gorgeous setting may be the reason why the Log Haven team has worked so well together for such a long time, and why they’re likely to continue doing so. As Campbell puts it, “There’s a special feeling when you come to Log Haven. It just feels like home here.”
Of course, for many people a good meal is incomplete without the perfect glass of wine—and this is where Campbell’s expertise comes into play. He curates Log Haven’s award-winning wine list—currently consisting of more than 180 diverse selections—and ensures that the food and drink options will harmonize. He also makes a special effort to use some options from Utah’s businesses, including Bohemian Brewery beer, Five Wives vodka and High West whiskey. “Working with local vendors and purveyors is a win-win for the Utah economy,” Campbell said.
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6980 North 3600 West I 435.279.8421 I FrankMaySkiDoo.com © 2020 Bombardier Recreational Products Inc. (BRP). All rights reserved. ®, TM and the BRP logo are trademarks of BRP or its affiliates. In the U.S.A., products are distributed by BRP US Inc. BRP reserves the right, at any time, to discontinue or change specifications, prices, designs, features, models or equipment without incurring obligation. CAN-AM OFF-ROAD VEHICLE: Some models depicted may include optional equipment. For side-by-side vehicles (SxS): Read the BRP side-by-side operator’s guide and watch the safety DVD before driving. Fasten lateral net and seat belt at all times. Operator must be at least 16years old. Passenger must be at least 12 years old and able to hold handgrips and plant feet while seated against the backrest. SxS are for off-road use only; never ride on paved surfaces or public roads. For your safety, the operator and passenger must wear a helmet, eye protection and other protective clothing. Always remember that riding, alcohol and drugs don’t mix. Never engage in stunt driving. Avoid excessive speed and be particularly careful on di cult terrain. Always ride responsibly and safely.
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Food Holidays October 12
October 15
October 17
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Pumpkin Pie Day Mabey Farms
Mushroom Day Mountainview Mushrooms
Pasta Day
Nut Day Thompson Pecan Farms
October 23
October 29
November 1
November 2
Canning Day
Oatmeal Day Honeyville Grain
Bison Day Maddox Ranch House
Deviled Egg Day Shepherd Eggs
November 4
November 5
November 6
November 10
Candy Day
Donut Day Cowboy Donuts
Nachos Day
Vanilla Cupcake Day
November 14
November 17
November 23
November 26
Pickle Day YeeHaw Pickle Company
Homemade Bread Day Volker's Bread Company
Espresso Day
Cake Day Gourmandise
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November 28
November 29
French Toast Day Kneader's Bakery
Lemon Cream Pie Day Eva's Bakery
December 4
December 7
Cookie Day RubySnap
Cotton Candy Day
Making life a little sweeter since 1929. In addition to our pure honey, we make gourmet fruited creamed honey, natural flavored honey, fresh fudge, honey popcorn, and other delicious treats. We also specialize in unique gift baskets for all occasions available on our website or at our gift shop.
1780 S. Hwy 89, Logan, UT 84321 • (435) 752-3234 • www.coxhoney.com
December 8
December 9
Brownie Day
Pastry Day Les Madeleines
December 13
December 17
December 19
December 20
Ice Cream Day USU Aggie Ice Cream
Maple Syrup Day
Hard Candy Day
Sangria Day
December 26
December 27
December 28
December 30
Candy Cane Day Kencraft Candy
Fruit Cake Day
Chocolate Candy Day Utah Truffle Company
Bacon Day Your local butcher
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utah farm & fork
| fall
2020
OVER YEARS OF EXPERIENCE UNDER ONE ROOF (800) 888-4545
Get the BLUE Tub
Now included in every tub ... The Trusted Experts In Nutrition & Health
Delivering the highest value tub for your feed dollar is the reason ranchers across the country trust in Vitalix to impact the profitability of their operations
Special financing will be available during promotion period for Vitalix products only. *SEE TERMS BELOW
Titanium 5 50 dose
$57.12
compare online: $67.99
September 14th - October 17th SAVE $20 when you purchase 1 ton of any of our Vitalix tubs. Promotion will run September 14th, 2020 through October 17th, 2020
Virashield 6 50 dose
$85.50
Nuplura PH 50 dose
$117.50
compare online: $86.49 compare online: $126 .99
Ivermectin Pour On
5 Ltr. - $52.50
3% OFF
ALL Powder River Products
5% OFF
The New 1500 Cattle Working Systems!
Good 9/9/2020 - 9/30/2020 Good through October 2020, OR while supplies last!
FREE TRIP TO KAUAI!!
Talk to a member of the sales team about how to qualify for a trip to Kauai!
Customer Appreciation Week The week of 10/12/2020 10/17/2020 we will have discounts on a variety of products to show our appreciation. Some brands that will be on sale include: Elanco Animal Health, Haygaurd, Tarter, Vitalix, Axis Corn seed, and much more! Special financing will be available for this week only! Exception of Vitalix Promotion that will run from 9/14/2020 - 10/17/2020
*- $2000 minimum order *- Take Delivery by Dec. 15, 2020 *- 2% discount will be applied if paid by 12/31/20 *- Net terms due March 10, 2020 without discount
*On Approved Credit
www.steveregan.com SLC, LOGAN, SPANISH FORK, DELTA, RICHFIELD, ST. GEORGE, CALDWELL, ID, BURLEY, ID utah farm & fork
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Your financial future is one of the many things on your mind. It’s the only thing on ours. If 2020 has taught us anything, it’s the importance of being prepared for the unexpected. Could your financial future handle another year like this one? Our agents and advisors are committed to helping you gain the peace of mind that comes from knowing you’re not alone in preparing for your future. Contact your agent or visit FBFS.com to find an advisor, today.
Financial Planning | Retirement Funding | Life Insurance | Mutual Funds | College Funding Securities & services offered through FBL Marketing Services, LLC,+ 5400 University Ave., West Des Moines, IA 50266, 877/860-2904, Member SIPC. Advisory services offered through FBL Wealth Management, LLC.+ Farm Bureau Life Insurance Company+*/West Des Moines, IA. +Affiliates. *Company provider of Farm Bureau Financial Services. WM019 (9-20)
