Utah Farm and Fork - Summer 2020

Utah Farm Bureau

IN THE KITCHEN WITH THE

FOOD NANNY

Summer 2020

UTAHNS HELPING GROW A MIRACLE

for Families in need MODERN UTAH FAMILY SHARES THEIR LOVE OF

Food and Family

500

Farm Bureau members receive

$

BONUS CASH *

Our valued partnership highlights the great movement that we have together, and how farming and trucks have gone together for over 100 years.

2020 FORD F-150

Don’t miss out on this offer.

Visit FordFarmBureauAdvantage.com today! *Farm Bureau Bonus Cash is exclusively for active Farm Bureau members who are residents of the United States. This incentive is not available on Mustang Shelby GT350®, Mustang Shelby® GT350R, Mustang Shelby® GT500®, Ford GT, F-150 Raptor, Bronco and Mustang Mach-E. This offer may not be used in conjunction with most other Ford Motor Company private incentives or AXZD-Plans. Some customer and purchase eligibility restrictions apply. Must be a Farm Bureau member for 30 consecutive days prior to purchase and take new retail delivery from an authorized Ford Dealer’s stock by 1/4/21. Visit FordFarmBureauAdvantage.com or see your authorized Ford Dealer for qualifications and complete details. Note to dealer: Claim in VINCENT using #37408.

Welcome to Utah Farm and Fork

By Ron Gibson, President, Utah Farm Bureau Federation

A

lot sure has happened in our country since our last issue of the magazine. At the time, the Covid-19 pandemic was just getting onto our radar and the uncertainty was in the air. The impacts of this have only intensified, and many in our state have suffered the physical, mental, emotional, and economic consequences. At times, all I can do is stay positive work to get through it.

I hope this summer magazine will bring you some inspiring stories or at least some tasty distractions. You’ll find similar content that you’ve seen from us in the past, connecting us all to the food we love and the stories behind it. But you’ll also find an account of a new project we started that has really touched my heart — Farmers Feeding Utah.

This came as a byproduct of this health crisis and has allowed us to take action — rather than simply complaining about our cirumstances. Has it solved all challenges with food insecurity for individuals and families in Utah? No. Do farmers and ranchers still struggle with economic and weather-related concerns that threaten the future of family farms in Utah? Of course they do. But the campaign has created a channel for us to do something, to provide relief where we can and help each other. I hope you’ll read the account and consider how you can participate.

There are surely lessons to learn as we continue to deal with this crisis, but I am encouraged by much good that has come about so far. In the coming months, we hope to have kids going back to school, continued harvest of amazing Utahgrown food, and important political elections. With all that is going on in our world and what can at times seem like a neverending flow of negativity, I encourage us all to keep our chins up and trust in the opportunities we have to do good.

Thank you for your membership in the Utah Farm Bureau.

utah farm & fork

| summer 2020

1

CONTENTS

6

28

Modern Utah Family Shares Their Love of Food & Family

10

We Raise Cows So We Can Raise Kids

16

Celebrating Utah’s Farr Better Ice Cream

12

20

26

22

24 26

Pearls from the Pandemic: How Farmers Feeding Utah Used a Broken Supply Chain to Feed Families in Need

A Connection to Our Food — From Seeds to Canning It’s Not Too Late to Plant a Garden In the Kitchen with the Food Nanny Big Daddy Hill’s Success is All About the Secret Sauce

Kitchen: Taking Fast-Casual Eating 28 Vessel to New Culinary Heights

6 30

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 | Camille Durtschi, Layout & Design 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), August 2020, volume 66 number 3. 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

utah farm & fork

| summer 2020

30

6

22

10

16

24

20

12

Feeding Utah's Hungry

Supporting Local Farmers

Donate Today FarmersFeedingUtah.org

Grow a miracle by donating to Farmers Feeding Utah through the Miracle of Agriculture Foundation today.

MAKE LIGHT WORK OF HEAVY CARGO

You’ve got a long to-do list. The Can-Am Defender Pro will help you finish it. With its 2,500 lb towing capacity, 94 gal of storage space, and the industry’s biggest cargo box (easily converted to a flatbed), this machine is tailor-made for your toughest jobs. Just lock in and load up, the Defender Pro will do the rest.

MAKE LIGHT WORK OF HEAVY CARGO You’ve got a long to-do list. The Can-Am Defender Pro will help you finish it. With its 2,500 lb towing capacity, 94 gal of storage space, and the industry’s biggest cargo box (easily converted to a flatbed), this machine is tailor-made for your toughest jobs. Just lock in and load up, the Defender Pro will do the rest.

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.

U

tah Farm and Fork caught up with Ty & Holly Burrell to talk about their memories of food and how it connects us all. Holly Burrell is a native Utahn from Davis County, and after years of living in Washington, D.C., New York, and Los Angeles, with her actor husband Ty Burrell, have decided to make Utah their permanent home. This was helped by the fact that the Burrells are part of an ownership group in a few local restaurants and drinking establishments including Bar X and Beer Bar in Salt Lake City, the newly renovated Cotton Bottom Inn in Holladay, and The Eating Establishment in Park City.

Ty Burrell is known by many as the goofy dad character Phil Dunphy from the ABC television sitcom Modern Family, along with film credits such as Muppets Most Wanted, Finding Dory, National Treasure: Book of Secrets, and Mr. Peabody & Sherman among others. Holly, who also studied theater at the University of Utah, met Ty while working in Washington, D.C. In addition to film and television, Ty later spent time working at the Utah Shakespeare Festival, and fell in love with the state.

With Modern Family now over, the family is able to spend more time in Utah, and plan on making it their permanent home.

6

Photo above: Holly and Ty Burrell.

Middle left photo: Sheet pan dinner made by Holly.

Middle right photo: Ty Burrell courtesy of ABC. Photo on right: Cake baked by Holly.

utah farm & fork

| summer 2020

What are your hometowns? Where have you lived during your life?

Holly’s hometown is Fruit Heights, Utah and mine is Ashland, Oregon. We’ve lived together in Washington, D.C. (where we met), New York City, Los Angeles, and, of course, Utah.

Tell me about your families.

Holly: “I come from a very close-knit Mormon family with lots of art, music, and love.”

Ty: “I come from a typically western family. Many of my recent ancestors were itinerant and, consequently, we ended up being a mixed bag, culturally. My immediate family values surrounded kindness and laughter, primarily.”

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?

Ty: “After my 4th grade year, we moved from Ashland, Oregon to a five-acre parcel of land on the Applegate river in the middle of the woods in Oregon. We were never really suited to have a ranch, but we did take a few swings at raising animals. I had typical chores for the country — moving irrigation pipes, digging ditch, and a few times a year, bailing hay for ourselves and our neighbors. Otherwise, I was either down at the river or inside listening to Steve Martin albums.”

If you were not raised on a farm/ranch, did you have extended family that had a farm or 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. Did you have a responsibility with the garden?

Holly: “My mother has had a garden for as long as I can

utah farm & fork

| summer 2020

remember. She’s a very committed gardener and I’m sure it influenced my love of food and my connection to cooking. She used every bit of the summer harvest and taught me how to preserve everything from tomatoes and grape juice to fruit jams.”

What type of student were you while growing up?

Ty: “I was a daydreamer, which didn’t put me in good stead with my teachers or, for that matter, my parents.

I was very lucky to have found sports (We didn’t have theater that far out in the country — or irony.) and it gave me an identity through high school, even though I was soon to discover at college that I was only a deluded average athlete.”

Did you have favorite subjects? Or classes that you did especially well in?

Ty: “I was serviceable in typing class, which is why I’m doing the legwork on this interview.”

What do you do in your career? (Please describe a typical workday for me.)

Ty: “I’m an actor and a typical workday for me is falling over a couch and landing in a bowl of bean dip over and over and over again.”

How did you end up as an actor, and how did you break into the industry? Was your family involved in a creative industry growing up?

Ty: “I became an actor shortly after my father passed in 1989. I was 22 and had no reference point for a career in anything creative. My father, who was a very talented painter and wished that he had pursued it professionally, told me that he thought that I should look into being an actor. Sadly, it took his death to shake me up enough to stick my neck out into that world.”

7

If you weren’t involved in acting or a similar field, what else would you do for a living?

Ty: “I think I’d make a hell of a mail carrier. Truly.

I love to walk and I’m pretty sure that my only true gift is carrying heavy things over a great distance.

I can only imagine how many audiobooks I’d get through, and one can only assume I’d need a brace for my waving hand. I have tremendous admiration for our mail carriers, especially during this pandemic.

Other than that, I have no real skill sets other than the aforementioned couch and bean dip gig.”

Did you go to college or university?

Holly: “I went to the University of Utah.”

Ty: “I went to the University of Oregon and Southern Oregon University for undergrad and Penn State for my master’s degree in Theater.”

What brought you to Utah? (If you are not a Utah native.)

Ty: “I first came to Utah to perform at the Utah Shakespeare festival in Cedar City. I did that for two summers and, in between, met Holly in Washington D.C., where we were both performing at the Shakespeare Theater. I was already in love with Utah and after she and I fell in love it was always in the back of our minds to live here someday.”

Can you tell me about your current family situation? Kids, grandkids, etc.

Holly: “We’ve got two beautiful and energetic girls — 8 and 10. They keep us laughing and exhausted.”

Where do you live today?

Salt Lake City.

Peppers, Mango, Pork Belly, Sourdough, every other food on earth.”

Holly: “Anything that is right in season is the thing on my mind. Right now, I can’t get enough nectarines. Other foods I adore are cauliflower, rainbow trout, cheese and all baked goods.”

Is there something you like to eat that reminds you of home?

Holly: “My mom is a master of cooking simple meals from her garden. Any time I eat something with fresh tomatoes I’m reminded of her.”

Ty: “Blackberry jam. My mom used to make it from the bramble along the river.”

Do you have (or plan to have) a garden and/or fruit trees?

Ty: “I’m gardening for the first time in my life and truly loving it. We’re in the process of moving to SLC full-time and I spent a morning with my mom staking out the future beds in our backyard. Our goal is to make the whole property food productive in some way. We have a pear tree, a nectarine tree, and a couple plum trees. We’re hoping to add to that.”

Do you have a favorite food?

Ty: “Hard to pick any of these but I’ll try. Hot

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?

Ty: “We’re both omnivores. We do our best to be responsible omnivores. I’m in the middle of the book The Third Plate, by our favorite chef, Dan Barber, and it’s been inspirational about ways to make all of our food sustainable. As well as a reality check on how some of it just isn’t.”

Additionally, are you someone who eats because they have to? Or are you someone who eats because you love to eat?

Holly: “Food is a primary source of joy for us. We both love to eat. We are definitely not in the first category” Is there a restaurant in Utah you like to go to?

Ty: “So many. HSL, Copper Onion, Hub & Spoke Diner, Taqueria 27, Current, Tradition, the list goes on and on.

We’re so happy to have so many options here in town.”

8

What’s the worst thing you’ve ever eaten?

Ty: “Cheap liver and onions. We weren’t poor growing up, but I always felt like if I glanced down, I could see the poverty line. One of our proteins was liver but it wasn’t high quality and it tasted like a well-sauced license plate.”

What’s the best meal you’ve ever had? And why?

Holly: “Hard to say the best meal. We’ve had very memorable meals that we won’t forget and have talked about with each other again and again. A meal at Guy Savoy in Paris (Neither one of us had ever eaten a finessed, coursed-out meal like that, so it was a truly shared experience), a hugely anticipated meal at The French Laundry (which lived up to all the hype), and a few very distinct meals at Blue Hill at Stone Barns (Dan Barber is a hero to us, so basically those meals are the top of the heap). But truly, most of the best meals have been simple ones, in our backyard, shared with friends and family.”

What was the favorite meal/food you ate growing up? Or what food memories to you have from your childhood?

Ty: “One of my father’s many gifts was to mix laughter and joy into life’s profound uncertainty. When my dad was unemployed for a stretch in the early 80’s, he decided to learn to cook true Italian food. We’d come home and noodles would be hanging over the chairs and opera blasting through the house, accompanied by his semi-dulcet tones. In the midst of the stress he was going through, he managed to make meals that tasted of perspective.”

utah farm & fork

| summer 2020

Have you visited a farm/ranch or farmers market in Utah before?

Ty: “We haven’t visited a ranch but we’re devotees of the SLC farmers market. Both the summer and the winter markets are a highlight of our week and sustain our family throughout the year.”

Describe to me your favorite kind of meal, something you eat on a fairly regular basis.

Holly: “I value meals that we can put together in about an hour. Someday when our kids are grown, I’ll relish taking half a day to prepare something, but right now I want something healthy, tasty, and reliably fast. I love Melissa Clark’s cookbook Dinner for this reason, and there’s a One-Pot Mujadara in there that makes it into the rotation quite a bit. I love sheet-pan dinners too — something you can throw together fast but uses fresh, tasty ingredients. When Ty’s cooking, he wants to grill something, so I’ll whip up a couple of sides to go with whatever he’s got going.”

Do you like to cook or is someone else the main cook? If yes, what is your go-to meal/dish/ recipe?

Holly: “I do most of the cooking and baking and Ty does all of the grilling. We’re a good team.”

If you don’t want to cook anything fancy or elaborate, what is your basic comfort food you like to eat?

Holly: “Most of the time, these days, I don’t cook anything fancy or elaborate. I cooked Sloppy Joes and a side of steamed broccoli the other night for dinner because it’s tasty, healthy, and nobody was going to complain.”

utah farm & fork

| summer 2020

Ty: I think Holly’s downplaying her skills a bit here. If I may toot her horn for her, (because she’s not here as I type this...mwahahaha) she graduated with honors from the pastry program at the International Culinary Center in New York and regularly surprises us with things that she considers basic but, to the three of us, feel like little miracles. Gelato, a rustic Galette, homemade breads, cakes, shortbreads, etc. Most of her ‘basic’ meals are accompanied by one or more of those beautiful, delicious things.

Do you have a favorite recipe?

Holly: “I have a lot of favorite recipes. One thing I’ll make once a week is a soup. It’s a practical thing about making something that will provide some leftovers for lunches for the rest of the week, and also a comforting thing because soups and stews are so versatile.

Sometimes all you need is a great loaf of bread or a muffin to go with it, or other times you can make a more elaborate peasant board with lots of yummy fruits and cheeses and charcuterie. It’s also a great way to get some diversity into your kids’ diet, especially if you find them veggie-averse. One soup recipe I came across during this pandemic that I’ve made several times is something called Any Vegetable Soup. It’s extremely resourceful, uses up all of the veggies you have going bad, and the result is a really delicious, comforting meal. She’s very clear that you don’t have to make it exactly as she writes it, and it’s true. I’ve made it with different vegetables every time.

Any other thoughts about agriculture, or about farmers & ranchers?

Ty: “We’re so grateful for the farmers and ranchers in

9

Utah and are constantly looking for the best practices in both. We’re not educated nearly enough, but one thing we feel like we’ve learned from people like Joel Salatin, Michael Pollan, and Dan Barber, is that small farm and ranch production, if done responsibly and without scaling up, is a good life for our food, good for the earth, good for people, and tastes better. We want to support those farmers and ranchers.”

“However, in the midst of Covid-19, it feels a little tone deaf to be talking about only buying from farmers following certain practices when many people are trying to cope with food insecurity. We realize how lucky we are and, I suppose, we’re hoping that by opting into that system it will eventually help to bring those prices down. We’d love to see a Utah, and an America for that matter, where small farmers are supported, and everyone can afford the food from those small farms without the two being bifurcated.”

Is there anything else you’d like to add to our conversation to the readers of UTAH FARM AND FORK? “We hope you’re all getting through these strange times with safety and relative sanity!”

-Holly and Ty.” Top photos: Modern Family taping courtesy of ABC. Bottom photo: Ty Burrell's dad welcoming his brother back from a trip to Norway. Ty in foreground covering his ears from jet engines.

We Raise Cows So We Can Raise Kids

By Susan Furner, Vice President, Consumer Engagement, Utah Farm Bureau Federation

N

estled in the foothills west of Nephi sits Cedar Ridge Farm, a familyowned dairy. The dairy was founded

by Dean and Christine Blackhurst, who continue to be involved with its operation, along with their daughter and son-inlaw Sheila and Matt Sherwood and the their seven children — Shan, Leon, Mattie, Robyn, Bailey, Taft, and Maren.

The days may be long and the work hard, but they have Jersey cows. Jerseys cows are brown and smaller than the familiar black and white Holstein cows, but they produce a clear picture of why they do what they do — “We milk with higher fat and protein levels. By nature, Jerseys raise cows so we can raise kids,” Matt said. are curious, friendly, and good milk producers which made them a great fit for the growing dairy.

Dean & Christine Blackhurst started their dairy in Pleasant Grove with 15 cows, and then added another After time, Dean and Christine realized the farm was 85, but with increasing urbanization in the area the getting too big to run alone, and they needed help.

Blackhursts decided to move the dairy to Nephi where Meanwhile Sheila and Matt were living in Colorado they could expand their business. Once established in and had earned their master’s degrees in animal Nephi, the Blackhursts grew the dairy to include 1,000

10

utah farm & fork

| summer 2020

reproduction and animal nutrition respectively. Dean offered Sheila and her family the opportunity to come back to the family farm and their partnership was born.

identify possible bacteria counts, traces of antibiotics, infection and temperature variances. Samples of milk are tested again when they arrive at the processing plant.

Milk cannot be unloaded until its safety can be assured.

Challenging Times In the best of times dairy farmers watch their bottom line very closely. They try to minimize expenses and inputs to positively influence their profitability. Recent world events haven’t been the best of times and have made profitability for dairies even more challenging.

Dairy farmers have been hard hit amid the Covid-19 pandemic because it shut down big dairy markets, like the school lunch program, cruise ships, and restaurants. Understanding how milk is produced and processed can give context to the challenges dairy farmers are facing.

Global events, like Covid-19, can shut down the world, but cows don’t watch the news and they continue to produce the same amount of milk everyday regardless of the changes in demand.

Milk is also a perishable product. Cows are milked two to three times a day in an automated milking barn. Milk is immediately flash cooled to 33 degrees and held in refrigerated tanks until it’s picked up and transported daily to a processing facility where the milk is pasteurized. Dairies don’t have enough refrigerated storage capacity to hold extra milk nor do they have processing capabilities or bottling facilities.

All the processing is done off the farm.

At the start of the pandemic the supply of milk was outstripping the demand driving down the price.

Gallons of milk had nowhere to go, so some states saw farmers dumping milk, but Sheila & Matt are grateful they have not had to do that.

Cedar Ridge Farm is part of the Dairy Farmers of America (DFA) co-op. DFA markets the family’s milk.

The Sherwood’s are proud their milk stays right here in Utah, going to The Creamery in Beaver, the Meadow Gold plant in Ogden, and the Smith’s/Kroger plant in Layton. DFA has also been able to donate excess milk to food banks to help Utahns facing food insecurity.

Strict federal and state guidelines ensure that milk shipped from Cedar Ridge is safe and secure. Two samples from each tank of milk is tested. The tests

utah farm & fork

| summer 2020

A Family Affair on the Farm What are some of the things that keep Matt and Sheila up at night? Sheila’s quick answer is, “The public’s perception of the dairy industry and that dairy products aren’t healthy.” She works in a volunteer role to help promote the truth about dairy products and their nutritional value.

For Matt, “It’s definitely my employees. Are they happy? Are they making enough to support their families? Are they safe? Those are the kinds of things that keep me up at night.”

The dairy is certainly a business venture but remember Sherwood’s raise cows so they can raise kids.

The dairy is an effective classroom. Farm kids learn how to work hard, take responsibility, and solve problems.

Sheila and Matt’s second son, Leon, just left to serve in the United States Marine Corps. His parents are confident that Leon’s hard work ethic and the lessons he’s learned on the farm will help him find success in the military.

Interwoven into all those practical lessons from the farm are opportunities to build good, moral character.

“The most important thing I’ve learned from my dad, is the importance of good character. If had a disagreement with someone, my dad encouraged me to apologize even if I didn’t think it was my fault. Sometimes relationships get tricky when your business partners are also your family, but you want to do everything you can to maintain good working relationships,” said Shan Sherwood, Matt and Sheila’s oldest son.

Thinking of his time growing up in Arizona on a cattle ranch, Matt reflected on the best lesson he learned from his father, Lincoln. “The best thing I learned from my dad was integrity. If he looked you in the eye and said he would do something, he would do it. You could count on him to always be true to his word.”

For Sheila, her father Dean has taught her how important it is to be involved in agricultural

11

organizations. Sheila serves on Utah’s Dairy Farmers of America board.

“Volunteering allows you to understand your industry better, bring home new ideas to your own farm, and share your knowledge with your friends and neighbors,” Sheila said.

So, what does a typical day look like at the dairy? For Sheila, the day usually starts around 5 a.m. as she makes her way from their family home to the milking barn to plan the breeding schedule for the day. Four or five calves are born every day at the farm. The work varies, but it lasts as long as there’s still daylight.

“There isn’t a typical day on the farm and that’s what makes it so fun,” says Matt. But one thing both make clear, the dairy is a 365-day, 24/7 endeavor. They give their paid workers Christmas off, but the Sherwood family can be found working at the dairy milking, feeding and taking care of the animals on that special day before any family celebrations are held.

Everyone in the family brings value to the farm. They all have jobs and responsibilities. Bailey, their 15-year-old daughter, is the chief irrigator and drives the combine to cut all the hay. Taft, their 11-year-old son is Matt’s number one farm hand — he knows more about farm work than most adults. Dean takes care of the farm finances, and 5-year-old Maren, well, she’s “the boss.”

There’s a lot of work done by dedicated dairy farm families to get that glass of milk on your table, the cheese on your burger, or the ice cream in your cone.

It’s no secret that Utahns are especially fond of ice cream, but what are Sherwood’s favorite dairy treats?

Matt and Sheila agree that cheese is one of their favorite healthy snacks, and it’s chocolate milk all the way for Shan.

Cedar Ridge Farm is a third-generation dairy, with the fourth generation coming along this August when Shan and his wife will welcome their first son. They’ll name him Lincoln after his paternal great-grandfather and the legacy of “raising cows so they can raise kids” will continue on.

Photo on left: Matt and Shelia Sherwood.

Middle left photo: Cedar Ridge Farm sign.

Middle right photo: Jersey cows at the Cedar Ridge Farm.

Photo on right: Shan Sherwood.

PEARLS FROM THE PANDEMIC: HOW FARMERS FEEDING UTAH USED A BROKEN SUPPLY CHAIN TO FEED FAMILIES IN NEED

By Matt Hargreaves, Editor, Utah Farm & Fork Magazine

I

t was a cool morning just before Memorial Day when Bill and Lori Robinson of Fairview, Utah, and their farmhand Gonzalo Oyola were gathering sheep into corrals. Even with the promise of summer on the horizon, a light frost has gathered on the lawns and hayfields of this small town in central Utah. The stillness of the morning air seemed to convey a feeling that something important was happening.

A semi-truck rumbled up the road in the early Sunday morning hours while most people were still sleeping, driven by seventh-generation sheep rancher Drew Jorgensen. Jorgensen arrives early because he knows he’s got a long day and many miles ahead of him — as do the sheep — and he wants to place as little stress on them as possible. Jorgensen knows his trip deep

into southeastern Utah isn’t an ordinary shipment of livestock. It means something more. It’s part of a miracle.

Many of us have heard that opportunities come when you least expect them, or during moments of extreme difficulty — the trick is being able to recognize them and being nimble enough to act when they arrive. It gets even harder in a moment of crisis.

Even before Covid-19 blanketed the world, Utah farmers and ranchers had been suffering through a five-year price slump. All the usual suspects were in play — droughts, tariffs, fires, tight labor supplies, and the ironic problem of being “too good” at producing food that the price reflects that of a readily-available commodity, rather than a life-saving necessity.

12

Mix in a global pandemic, and you have a broken food supply chain in which farmers and ranchers lost markets for their products overnight because restaurants were shuttered, schools and their cafeterias closed, cruise ships remained docked, and few were spending extra dollars on higher-end food products. In areas of our country that were further into the harvest, this led to crops being plowed into their fields or being left unharvested, milk being dumped, and more.

At the same time as these problems are happening for farmers, food insecurity has intensified. The 98 percent of our population not involved in agriculture has faced real challenges. Jobs have been lost, childcare compromised, and many children who received multiple meals a day from schools were left without food.

utah farm & fork

| summer 2020

Photo on left: Volunteers with Farm Bureau Financial Services & Utah State University help deliver food to families in Logan.

Top right photo: Navajo volunteers look over sheep delivered from central Utah.

Bottom middle photo: Navajo Volunteer Rebecca Benally speaks to media attending the food donation in Monument Valley.

Bottom right photo: Brett Behling and volunteers help secure sheep during event at Montezuma Creek.

utah farm & fork

| summer 2020

“Covid-19 has really heightened the issue of food insecurity in communities across Utah,” said Gina Cornia, Executive Director of Utahns Against Hunger. “When you look at the data, the need has always been there … and that need is only growing as this crisis continues.”

In the midst of all this, Utah was seeing farm families go out of business, not because of reduced demand, but because of our fragile supply chain.

13

“This really hit me, and I started wondering about how we could help our farmers,” said Ron Gibson, President of the Utah Farm Bureau Federation. “It wasn’t long into this crisis that I was talking about these issues on the Rod Arquette radio show, and after the interview, I got a call from a listener from South Jordan, Utah. He wasn’t a farmer. He had zero connection to agriculture beyond eating food. But he told me that he and his wife wanted to help Utah’s farmers and ranchers and wondered about creating a GoFundMe account to help them. Tears filled my eyes as I heard his offer of help. I was truly touched that someone who doesn’t know me would reach out and try to help.”

Gibson continued to think about the offer and what would work for Utah farmers and ranchers, thinking there had to be some way to help.

“While it was extremely thoughtful, I wasn’t sure if our farmers and ranchers would be willing to accept help

like that. We farmers and ranchers are a proud group that don’t just want a handout. We love growing food and feeding people,” Gibson elaborated.

But the idea was planted, and Gibson began asking himself how to help the increasing number of hungry families in Utah while also helping farmers survive this pandemic. Then the idea hit him.

“I thought, ‘What if we used donations from people (like that man on the phone) to purchase food from Utah farmers and then gave that food to hungry families in the state?’” Gibson said. “And that was it.

That was the idea.”

This idea spurred additional thoughts, plans, and prayers to put together a platform to connect the two goals. Farmers Feeding Utah was born as a campaign of the Miracle of Agriculture Foundation, a 501(c)(3) organization that was set up as the charitable arm of the Utah Farm Bureau Federation.

While Utah Farm Bureau worked with its leadership and county organizations to make the farmer side of things work, it found a critical ally in Utah State University (USU) to connect with the Utah families in greatest need. Nestled within the College of Agriculture was an office known as the Hunger Solutions Institute (HSI), led by Heidi LeBlanc, a Utah farm-girl from Sevier County and former USU County Extension agent. The institute combines the academic experience of the university, the statewide reach of USU Extension, and connections with community organizations to provide information and practical solutions to ending hunger. LeBlanc has also worked hand-in-hand on the campaign with Dr. Jennifer Seelig, PhD., a former Democratic state lawmaker and Director of Community Partnerships for USU. After the initial heavy lifting of developing the online platform to collect donations and creating a protocol for how to connect with the farmers and families in need, the campaign was launched in early May on the farm of Allen Bennett in Weber County.

It received an early boost from Utah Governor Gary Herbert and Lieutenant Governor Spencer Cox, who lent his support because of the good they felt it could do.

“When we first began our response to the COVID 19 pandemic, someone I look up to very much reminded me that all along there would be silver linings. There would be heroes who care, who innovate and who solve problems,” Cox said at the initial press conference. “This is one of those silver linings that have brought us courage and heart through this Top photo: Volunteers and elected officials gather for a photo at the difficult time. This is the Utah way of creating multiple Northern Utah Miracle event in Logan. wins for everyone involved.”

Middle photo: Donation site with sheep at Monument Valley High School.

Bottom photo: Volunteers and leaders gather for a photo for Navajo Nation Miracle Project in Monument Valley.

14

utah farm & fork

| summer 2020

The connection to and support of the Utah Governor’s office was critical to identifying the first ‘Miracle Project’, which took place less than three weeks after launch. The Navajo Nation, the largest Native American reservation in the country, had seen higher death rates from COVID-19 than most other states in the country. Many lived in areas considered food deserts, and for some communities, unemployment rates were near 100% or close to it because many depended on recreation to fuel economies.

The project involved the Utah chapters of the Navajo nation in Southeastern Utah. The first delivery to the Blanding food pantry included frozen lamb purchased from Drew Jorgensen and flour milled specifically for their needs from San Juan County wheat.

On the morning of May 25th, Memorial Day, Navajo community members came in trucks and SUV’s with trailers to Montezuma Creek — a community just east of Bluff, Utah — in a line that stretched for miles to receive sheep and flour. Recipients were selected based on need, with special consideration going to members with disabilities, single-parent families, veterans, and tribal elders. They came wearing masks and remained in their cars while the food and animals were loaded on the warm, early summer day. The sheep delivered this day would benefit families in Aneth, Red Mesa, and Tódahadekanii.

More sheep were purchased from ranchers in central Utah a week later and delivered to residents in Halchita, Navajo Mountain, and Oljató/Mounument Valley.

Throughout three deliveries, Farmers Feeding Utah provided 600 live sheep, 16,000 pounds of frozen lamb, and 10,000 pounds of Utah flour. The donations were aided by additional support from The Church of Jesus Christ of Latter-day Saints and the Utah Department of Agriculture & Food.

The project, however, would not have succeeded without the heavy involvement and coordination from Rebecca Benally, a former San Juan County Commissioner and community member of the Navajo Nation in Montezuma Creek.

utah farm & fork

| summer 2020

“Because of Covid-19, some people were on lockdown quarantine and they felt lonely and depressed. They felt that maybe no one was thinking about them,” Benally said. “With these sheep, people told me it had given them hope and [let] them know someone cared about them. Sheep are very symbolic of hope and prosperity. You saw people here very happy to get sheep, and they utilized every bit of the sheep to give them hope. You can give a Navajo woman diamonds or jewels, and that’s nice. But if you really want to give something meaningful, you give sheep.”

In total, the initial ‘Miracle Project’ delivered more than 100,000 lbs. of food with a retail value of approximately $200,000. But it has not stopped there.

Having barely caught their breath from the food delivery to Utah’s Navajo neighbors, Farmers Feeding Utah worked with Lt. Governor Cox to announce its second project — Miracle Project Northern Utah.

“We saw miracles in how needy families in the Navajo Nation got the food they needed. There were also miracles supporting some of our local farmers,” Gibson said. “But another part of this miracle was to see Utahns generously step up to the challenge.”

Unemployment rates in Cache County had more than doubled compared to last year, and its food pantry (which also serves students from Utah State University) saw needs increase by 30 percent. Similar numbers were found in Box Elder and Rich Counties.

“The Cache Food Pantry had lost two of our major food drives this past due to Coronavirus, and so the food donations used to sustain families were gone,” said Matt Whitaker, Cache Food Pantry Director. “We were very excited to hear of the food that [Farmers Feeding Utah] could give. We’re very grateful for that support.”

“As the land-grant university that is proud to count so many farmers and ranchers as alumni, I could think of no better way to help them during this difficult time — and help needy families as well — than what this program has been doing,” said Noelle Cockett, president of Utah State University.

15

Additional financial and product assistance for the second ‘Miracle Project’ came from Farm Bureau Financial Services, the Idaho Farm Bureau, Dairy West, and Oakdell Eggs.

With the 2nd ‘Miracle Project’ in June, Farmers Feeding Utah delivered more than 42,000 lbs. of potatoes, 20,000 lbs. of beef, 19,000 dozen eggs, 3,000 lbs. of pork, and more than $100,000 worth of dairy products, in total, delivering food with a retail value of more than $331,000. This included handing out bundles of food directly to more than 400 families in Logan.

With two successful projects completed in the first two months, Farmers Feeding Utah was at it again, announcing the third ‘Miracle Project’, benefiting families — including refugee populations – and community pantries along the west side of the Salt Lake Valley in late July.

“It has been amazing to see the level of support coming from Utahns around our state, and even the country,” Gibson said. “We’ve also had some donations as low as $8, which I know has to represent a significant amount for that donor. To them, and many others who have contributed, we say ‘thank you’.

We couldn’t do this without you.”

While our communities and nation continue to grapple with the effects of the pandemic and how to move forward in a way that restores economic opportunities, it helps to look at the opportunities it has provided as well — including increased time with loved ones, time to evaluate priorities, and the opportunity to touch hearts and connect us all to the ‘Miracle of Agriculture’.

In addition to the West Salt Lake Miracle Project, additional projects are planned throughout the state but are dependent on donations. Please visit FarmersFeedingUtah.org and consider donating.

Top left photo: Utah Farm Bureau President Ron Gibson poses for a picture with Miss Navajo Mountain.

Middle photo: Volunteers distributing food at a food pantry in Blanding.

Top right photo: Unloading food at the Northern Utah Miracle Project.

CELEBRATING UTAH’S FARR BETTER ICE CREAM

By Hannah Haslam, Food Writer, Utah Farm Bureau Federation

16

utah farm & fork

| summer 2020

I

ce cream is a universally loved treat. For children and adults alike, ice cream is used to cool off on a summer’s day, accompany cake at a birthday party, or if you are like me, bring a smile to my face no matter the day, time or weather. However, the convenience of bringing a pint home from the store to enjoy wasn’t always as simple as it is today, as one of Utah’s prominent ice cream families well knows.

Farr Better Ice cream has been a Utah staple for almost 100 hundred years, and the company president, Michael Farr, recently visited with us to share a brief history of how his family’s business became a local and national favorite.

Farr Better Ice cream didn’t start out as an ice cream company. Lorin and his son Asael (Michael’s great-great-grandfather, and great-grandfather respectively) started their business, quite simply, selling ice. In 1895, the family harvested ice off pond tops in Weber County during the winter months and sold it during the summer. In 1920, the family moved on from harvesting ice from nature (which would have included bugs, leaves, and dirt) to creating more sanitary ice in their new ice plants.

A fortunate event took place that benefited all current Utahns in 1920 when Gustav Wilster joined the faculty in the School of Agriculture at Utah State University and revitalized a course in making ice cream. In addition to making ice cream on campus, Wilster taught students his skills and sent them into the world to perfect the craft. According to Utah State University history, “[Wilster’s] influence led to the founding of such landmark Utah companies as Casper’s Ice Cream, Farr Better Ice Cream, and Snelgrove Ice Cream.”

Photos courtesy of Farr Better Ice Cream.

utah farm & fork

| summer 2020

17

During the 1930s, the Farr’s were pioneers in getting ice cream into the freezers of grocery stores. Michael explained that prior to this, people

bought their ice cream exclusively at ice cream parlors because they did not have home freezers.

When people began to purchase freezers for their homes, ice companies like the Farr’s made the natural transition into ice cream.

Today, Michael and his two brothers, Darin and Nathan, run Farr Better Ice Cream. Their ice cream is sold in 17 states, and in 2016 they began to franchise their business into their own ice cream parlors. They now have five stores across Utah.

Farrs sources the milk and cream for their dairy delights locally from Beaver, Utah, and whenever possible they buy local ingredients to flavor their ice creams as well. While vanilla is every ice cream maker’s number one seller, their second-best sellers are Play Dough and Burnt Almond Fudge. In Utah specifically, they sell more mint-flavored ice creams than anywhere else. When I asked for Michael’s personal favorites, he said Almond Divinity and Butter Brickle (both of which are made exclusively in their Ogden store).

Farr’s Better Ice cream turns 100 years old this year, so help them celebrate by picking up your favorite flavor today! Below you will find one of my favorite ways to use Farr Better ice cream.

18

utah farm & fork

| summer 2020

S’MORES ICE CREAM POPS INGREDIENTS:

DIRECTIONS:

TO MAKE THE FLUFF:

Farr Better Chocolate ice cream, softened 1 package of graham crackers, crushed 2 Tbsp brown sugar ½ cup butter, melted ⅓ cup water ¾ cup sugar ¾ cup light corn syrup 3 egg whites ½ teaspoon cream of tartar 1 teaspoon vanilla extract

• Preheat the oven to 325°.

• Add the crushed graham crackers and brown sugar to the melted butter and stir until its clumped.

• Spread the crumbs on a parchment lined baking sheet and bake until golden brown — 10-20 minutes.

(I tend to go longer, because I like the crumbs to be crunchier, but watch them so they don’t burn!)

• Cool the crumbs — remember they will harden as they cool. (Note: this can be done ahead of time, just store in an air-tight container.)

• Sprinkle some of the crumbs into the bottom of your popsicle or ice cream molds, and then scoop the softened ice cream in overtop of the crumbs. You can sprinkle some more crumbs on the filled molds if you want more crumbs.

• Place in the freezer to harden (2-3 hours). Don’t

forget to add the sticks before its frozen!

• Combine the sugar, corn syrup and water over low heat until the sugar is melted. Turn up the heat to medium and simmer until the temperature reaches 240°.

• While the sugar is doing its thing, place the egg whites and cream of tarter in a stand mixer and whisk until soft peaks form. When the sugar reaches 240°, slowly and carefully pour the (very hot!!) mixture into the stand mixer while the motor is still running at a low speed. Keep whisking until the mixture is fully combined. Raise the speed of the mixer to high and whisk until fluffy (up to 8 minutes).

• Add the vanilla and whisk for 1 more minute to incorporate.

• Remove the ice cream bars from the molds and spread the fluff on the bars.

• Use a kitchen torch to quickly brown the marshmallow fluff. Serve!

utah farm & fork

| summer 2020

19

A Connection to Our Food — From Seeds to Canning

By Julene Reese, Public Relations Specialist, Utah State University Extension

W

hat gives people a feeling of power? Now more than ever, people are interested in An anonymous author wrote, from obtaining or growing their own food supply and preserving it for the future. least to most important: money, status, and growing a tomato.

For those who grow their own produce, there is a personal sense of pride and satisfaction that comes from planting, nurturing, harvesting, and preserving. For those who don’t or can’t garden, Utah is home to an abundance of local producers, and supporting them and purchasing from farmers markets and community-supported agriculture programs brings about the same result of having delicious, healthy, fresh food. It also fosters a sense of community by supporting local producers.

Gardening

For those who need tips on gardening, whether you are a beginner or pro, Utah State University Extension’s website, garden.usu.edu, is full of resources to help you have your best yard and garden yet — even if you’ve struggled in the past. The website includes links to the Gardener’s Almanac with a checklist of month-by-month gardening tasks, a listing of online gardening courses developed by USU faculty, who, collectively have thousands of hours of research, the Utah’s Gardening Experts Facebook

20

group, the Gardening Tips Podcast, a video library and information on the Master Gardener Program.

You will also find information on water-efficient landscaping, pest management, apps and advice, a garden store, and more. Nearly any question you might have about gardening will be addressed in this large bank of research-based information.

Farmers Markets For those who prefer to support and enjoy the fruits of others’ labors, farmers markets are a wonderful place to visit and shop. Supporting local producers by buying local food and products helps strengthen the local economy, creates local jobs, and increases food security. It also helps preserve farms, ranches,

utah farm & fork

| summer 2020

Photos on right courtesy of Utah State University Extension.

small businesses, and farmland, ensuring that Utah has farms and ranches for generations to come.

Visit Utah’s Own online for a general listing of farmers markets around the state. The website will also help you find and support local producers, learn more about the farm-to-fork process, and understand the rigorous food safety protocols for the local food supply. Also included are FAQs and tips to help support local producers.

Community Supported Agriculture (CSA) Since many areas in Utah do not have access to local farmers markets, Community Supported Agriculture (CSA) is another way for citizens to directly support farmers in their communities. Members purchase a share of a farm’s produce for the growing season.

Shareholders pay their money upfront, then typically receive a weekly delivery of what is in season and available at that farm. Benefits include reduced transportation costs, a varied diet from a local source and a direct, positive impact on communities. More information on community supported agriculture can be found at http://csautah.org.

utah farm & fork

| summer 2020

Preserving the Harvest Once you have your produce in hand, you will likely have more than you can eat before it spoils. This is where food preservation comes in — enabling you to enjoy the harvest year-round. Fruits and vegetables, jams and jellies, pie filling, jerky, salsa, and other produce items can be preserved through freezing, dehydration, and pressure canning.

When canning and using other methods of food preservation, safely preserving it with scientifically tested recipes should be the top priority. No one wants to waste their time and effort preserving food that will spoil before consumption, not seal properly or create an accidental food-borne illness or toxin in the product. Also, be aware that recipes passed down through families and neighbors or found on Google searches may not be safe.

Trusted food preservation resources include: • USDA’s Complete Guide to Home Canning, which provides a free e-book download (https://bit. ly/30dlXk7). The information is based on research conducted by the National Center for Home Food Preservation in cooperation with USDA’s National Institute of Food and Agriculture.

21

• The Ball Canning Company website (https://www. freshpreserving.com) provides recipes, tips on canning and information about products, services and support.

• The USU Extension canning resources website (https://extension.usu.edu/canning) includes research-backed information on preserving the harvest, food preservation fact sheets and the master food preserver program.

Though the harvest only lasts for a season, we know the need to eat does not. The more we learn about and become connected to our food supply, the greater our ability to provide for, strengthen and nourish our families and communities.

IT’S NOT TOO LATE TO PLANT A GARDEN

By Julia Misiego, Farmers Market Manager, Utah Farm Bureau Federation

O

ne day it is sunny and warm, and the next day it is raining and cold.

Or, in northern Utah it could even be snowing.

You may have heard the popular recommendation to “plant gardens on May 1st” or “plant on Mother’s Day”, and that’s not necessarily wrong, but it’s not the only time you can plant and still receive a harvest. If you haven’t planted a garden yet, you can still reap the many benefits of home gardening!

Summer Crops

have already started a garden, fall harvest crops can take the space of an already harvested spring crop, like peas or lettuce.

The date to plant depends on the date of the first fall freeze in your area and how long it takes the individual plant to mature. As a general guide, USU Extension suggests if your first fall freeze is in October or November you can plant as late as August. If your first freeze occurs in September, plant in July. You can check out their website at garden.usu.edu for exact frost and planting dates.

The same care and cultural practices apply to summer crops as well as spring crops. Follow the care instructions on the seed packet, and water, weed, thin seedlings and fertilize as necessary.

There are several crops that can be planted midsummer for a fall harvest, including peas, radishes, lettuce, spinach, carrots, beets, Swiss chard, turnips, kale, kohlrabi, broccoli, cabbage, and cauliflower.

These crops are hardy in cold weather, and according to Dennis Worwood, Utah State University (USU) Extension Educator, vegetables that mature in the bright days and cool nights of autumn are typically milder and sweeter than those that mature in the heat of summer.

Autumn Crops

It does take a tiny bit of planning though. Some garden centers may not have seeds or plants available in the summer, so purchase your seeds now. If you

Onion bulbs or sets can be planted mid to late August and garlic can be planted anytime from midSeptember to November.

If you aren’t able to prepare for a summer planting, there is still an opportunity to plant some garden crops. Garlic and onions can be planted in the fall for a harvest the following year.

22

Garlic is a little different from onions, in that you plant an actual garlic clove. You can purchase seed cloves from nurseries or even big box stores. You will find them in the nursery section, not the grocery section, as grocery bulbs have been treated to inhibit sprouting.

Sometimes you can get one that will sprout and can plant it, but it may be a symptomless disease carrier, so it is not recommended.

Plant both crops according to the instructions and harvest them the following year when the stalks start to yellow and fall over. For exact planting and harvest instructions, visit extension.usu.edu/yardandgarden.

You don’t have to be a master gardener immediately; gardening is a skill you can improve year after year, like playing the piano or learning to knit. Start small and manageable and grow from there. The only time you can’t plant something is in the dead of winter, so what are you waiting for?

utah farm & fork

| summer 2020

LOOKING FORWARD To Fall Planting TRY OUR FALL GRAINS & SUMMER COVER CROPS

FX 1001

OTHER FALL GRAINS AVAILABLE:

Beardless Fall Triticale

• TRICAL FLEX 719 FALL TRITICALE

RECOMMENDED: FX 1001 BEARDLESS FALL TRITICALE • NEARLY BEARDLESS • HIGH YIELDING • COST-EFFECTIVE • COLD HARDY • TALL AND LEAFY

AVAILABLE AT YOUR LOCAL IFA, AG CENTER OR FARM DEALER

• TRICAL 131 FALL BEARDLESS TRITICALE • BRUNDAGE FALL BEARDLESS WHEAT • WILLOW CREEK FALL BEARDLESS WHEAT • BALDWIN FALL BEARDLESS BARLEY

HAYSTACKMTN.COM

IN THE KITCHEN WITH

T

THE FOOD NANNY

By Bailee Woolstenhulme, Communications Specialist, Utah Farm Bureau Federation

his food influencer interview is one that I was particularly excited about as I have known Liz Edmunds (The Food Nanny) and her family for many years. Their Instagram account has grown exponentially over the past few years thanks to Liz’s daughter Lizi Heaps, and The Food Nanny has become a well-known brand for professional and home cooks alike. My interview with Lizi, the current Food Nanny, was nothing short of entertaining and I loved learning more

about their family and food philosophies that were started with Liz when she started her family. I hope you enjoy learning more about them, just as I did!

take a break, I (Lizi) decided to take over because I had moved away from home and realized how much my mom’s message was still needed.

Q. Tell me about the Food Nanny. How did you get

“I took the torch and just jumped in and started our Instagram. I didn’t have a tripod or anything, I just went live from my kitchen and started cooking.”

started and why?

A. “My mom, Liz Edmunds started The Food Nanny years ago. She felt inspired to get people back in the kitchen and get families doing family dinners again. She began with her first cookbook and ended up with a show on BYU TV. When Liz decided to

24

Q. What message do you hope to spread to your followers?

A. “The original Food Nanny message was to get utah farm & fork

| summer 2020

reconnect with your family. I grew up the youngest of seven siblings. Had my parents not had family meals every night, I would have never known my older siblings as well as I do because of our age gap. Second, there are great health benefits. You know what is in your food because you prepared it and you can better see what your kids are eating and help control portion sizes. Eating as a family has helped me teach my kids how to moderate their own portions by dishing themselves and how to identify when they are full.”

Q. What inspires your recipes and what is your

process for developing recipes?

A. “I get inspired by other foods that I try and eat. I love them so much that I have to learn how to make it for myself! Some examples of foods I’ve been inspired to make recipes from are sourdough bread and the brown bread from the Cheesecake Factory.”

Q. What are the current food trends that you are

seeing? What new food trends are starting?

A. “Sourdough everything! That has been a huge people cooking again and to encourage family dinners. trend lately mainly because there was a yeast shortage While that message is still important and we still share due to COVID-19, so people wanted to learn how to it, I’ve started to focus more on ‘Eat what you cook’. As bake with a natural yeast and going back to the ancient I’ve become a parent, I’ve noticed that so many parents way of baking. Not only that, but sourdough is a lot easier to digest for some people.” cook for their kids, and won’t eat what they cook, or they’ve stopped cooking altogether, and their kids are fending for themselves. This creates bad eating habits Q. Do you get requests for specific food content or and disorders not only in the children but also for the recipes? If so, what is most commonly asked for? parents. I try to encourage people to eat whatever they A. “I mostly get requests for breads and pizza. I’m want, but in moderation and proper portions.” becoming known as the flour queen because we do so much baking and because of the amazing Kamut flour that we have become known for.”

Q. Why is it so important to sit down and eat with your family?

A. “Well there are a couple of reasons. First, you are Q. What influences your food purchases? Do price/ going to bond over the day. It’s the most natural setting cost or labels/brands have more of an effect? for a family to bond. It’s a way to slow down and A. “The older I’m getting, the more I want quality utah farm & fork

| summer 2020

25

ingredients. The nicer brands really aren’t that much more expensive and if people follow our two-week meal plans, they end up saving a lot of money which can allow them to purchase the more quality brands.”

Q. What do you feel influences consumers' food

purchases?

A. “I would say that normally, it used to be price, but I have been noticing that people are starting to be more willing to spend more money on their food. I will recommend a quality product that is more expensive, and my followers will purchase it, no problem!”

Q. Do you feel most people are interested in knowing

where the food they purchase in the grocery stores comes from? Why or why not?

A. “More than ever, yes! Knowing where their food comes from lets people connect and relate to the farmers growing their food. People love a story and to get to know people.

Q. What do you feel is the best way that farmers and

ranchers could reach out to consumers to help them make connections with those growing their food?

A. “The social media aspect of it is huge. People love stories and would eat up the farmers’ stories. It’s all about the way you approach your social media that will make the difference.”

Make sure to check out the Food Nanny on Instagram and at www.thefoodnanny.com. I promise you will be entertained and will get great cooking and baking recipes and tips!

Photos courtesy of Tressa Stevens.

Big Daddy Hill’s Success is All About the Secret Sauce

By Julia Misiego, Farmers Market Manager, Utah Farm Bureau Federation

A

s cliché as it sounds, you could say barbecue runs in Lee Hill’s veins. Hill grew up in a rural agricultural community in North Carolina, where barbecue isn’t just a meat choice or a sauce or a seasoning, it’s a whole lifestyle.

Hill grew up working in his dad’s garden and playing basketball, the latter of which afforded him a college scholarship. After school, he joined the US Air Force where he gained an interest in cooking along with many life-shaping experiences.

Hill and his wife moved to Utah when their daughter, Jeannie, was receiving treatment at Primary Children's Hospital. Jeannie suffers from cerebral palsy caused

by a perinatal stroke but had the hope of learning to walk and other physical improvements with the help of physical therapy.

The treatments don't come cheap though, and in 2014, Hill and his wife were looking for ways to create extra income to pay for their daughter’s physical therapy.

Hill had been making homemade barbecue sauce to give away as gifts for years, so when his wife suggested he start selling his sauces, it felt like a natural path, and Big Daddy Hill's BBQ was born.

Hill still remembers his first event when he brought 72 Wal-Mart Mason jars of sauce to sell and came out the

26

other end of the event with negative $6.00. It certainly wasn’t easy, and they almost went under three years ago, but Hill attributes his success to the support from the community and his clients at the market.

“The customers saved us,” Hill said. “And a lot of work, trust and faith, and encouragement from my wife.”

With the support of his customers, Hill has expanded his sauce line from his original North Carolina sweet and tangy style sauce to also include J’s Jammin’ Jamaica (named after his daughter, Jeannie), Luke’s BBQ Sauce (Memphis Style, named after his son, Luke), Texas Mesquite, Honey Habanero, and Bourbon Blues.

utah farm & fork

| summer 2020

How to Barbecue, For Beginners, as Told by Big Daddy Hill I suggest beginners start with pork butt, it’s forgiving and there’s a lot of meat. You can purchase it "bone-in" or boneless. Cook it at 225 degrees in an oven or smoker until the internal temperature reaches 160 degrees. Then, wrap the roast in tinfoil and put it back inside until the internal temperature reaches 200 degrees. Take the meat out and let it rest at room temperature, still wrapped in tinfoil, for 2 hours. If you follow the time and temperature rules, it will literally fall apart. The seasoning can be as simple as rubbing it with mustard and salt and pepper before cooking or using one of our sauces or seasonings.

What Wood to Use My go-to is hickory, it’s easily sourced, readily available, it’s what you will normally get in BBQ flavors. If you have time, you can source fruit woods which are great for pork and poultry.

Alderwood goes great with seafood. Depending on where you’re at, mesquite is also a great option and commonly used in Texas and the South.

Hill thinks BBQ is special because it's a way to bring family together.

"My earliest memory of barbecue is having the entire family gathering around for the holidays, catching up, and enjoying food," Hill said. "It's something that relates to all walks of life."

Hill will never forget the hard days and those who supported him, and business is only continuing to improve. Along with maintaining his presence at the Utah Farm Bureau Murray and South Jordan Farmers Markets, Hill now sells his sauces to many restaurants in Utah and Texas and has most recently landed a deal to provide sauce for a Food Network personality.

utah farm & fork

| summer 2020

“We’ve grown from cooking in a small pot in our home kitchen,” Hill said. “We have become more scientific in our approach, but the number one reason we are still here is our customer support, and we’re grateful for that.”

As for the daughter who inspired the business, Jeannie is walking and talking, against her doctor’s expectations of her never having physical abilities.

“She is a miracle child,” Hill said.

To show their gratitude, Big Daddy Hill is offering 25% off his products for Utah Farm Bureau members, with promo code FB25, good until August 31st. Order today at bigdaddyhills.com.

27

Top right photo: Memphis chicken.

Middle right photo: Lee Hill.

Bottom right photo: Lee Hill with his family.

VESSEL KITCHEN:

Taking Fast-Casual Eating to New Culinary Heights

By Julie Roberts

W

hen Nick Gradinger decided to establish his own restaurant, he had a specific goal in mind: to elevate the quick-service dining experience to a higher level. “I thought there had to be a way to offer healthy meals by using quality ingredients and creative preparation — while still staying at an affordable price range,” he explains.

By opening Vessel Kitchen in 2016, Gradinger achieved his vision to deliver a healthy and innovative fast-casual dining experience in Utah. Gradinger, along with his partner Brian Reeder and executive chef Roe’e Levy, now owns and operates four restaurant locations in Park City, Midvale, Sandy and in the 9th and 9th area. Vessel Kitchen was based on the concept of creating a “new normal” in quick-service dining — but that was just the beginning of the journey.

Finding the Perfect Team Gradinger knew he needed trusted partners by his side to create the eatery of his dreams. “I started looking for business partners who could be the yin to my yang,” he says.

His searches led him to Brian Reeder, who was working as the assistant director of finance at the Montage Deer Valley. After Gradinger explained his concept to Reeder, “the same light bulb hit him,” and they formed a partnership.

Even though Gradinger and Reeder both have culinary backgrounds, they knew they couldn’t move forward without a professional chef on board. In what Gradinger describes as a “very cavalier move,” they placed an ad on Craig’s List, without expecting significant results.

28

However, the decision paid off; they received a call from Roe’e Levy, who was working as the head chef at Promontory. “Roe’e explained to us that he was convinced he was the right person for the job,” Gradinger recalls. After they formed their team, the trio finalized the business plan and moved forward to focus on the most important part of any restaurant: the food.

Creating Cuisine Without Constraints In planning their menu, the three partners consciously opted to remove any culinary category limitations.

Their creations are inspired by all types of cultures and categories; as a result, dishes have hints of Asian, Mediterranean and even American comfort food influences. “We consider ourselves to be ‘cuisine agnostic,’” Levy says. utah farm & fork

| summer 2020

Vessel Kitchen’s menu, which is subject to seasonal changes, reflects the partners’ inspiration to create a genre-bending selection of tasty dishes. Diners can choose signature bowls, seasonal salads or flatbread tacos. Also, they can create their own market plate, with choices of protein and seasonally changing market sides. One of the restaurant’s most popular picks is the “Hash Hash” dish, which features braised beef, sweet potato hash, horseradish aioli, aged feta, pickled onion and parsley.

Vessel Kitchen offers meals that accommodate all types of palates, with vegetarian, vegan, paleo, pescatarian and gluten-free selections available. Many customers choose to compose a plate that consists entirely of side dishes, including macaroni and cheese, Israeli couscous and smashed avocado.

While the menu options are diverse, there are common elements in the dishes. The Vessel team evaluates every plate of food to ensure they have used the highest-quality and freshest ingredients available.

And, whenever possible, they rely on products from their trusted community sources.

Building Productive Partnerships The partners have allies in their quest to create tasty and healthy fare: their local suppliers. As part of the restaurant’s ethos, the Vessel Kitchen team makes every effort to acquire food from local growers and vendors. They even go above and beyond that commitment to style their dishes around whatever produce their vendors have to offer. For example, if a local farmer from New Roots Farms in Sandy is harvesting turnip crops, the Vessel culinary group will find a way to feature a roasted turnip dish on the menu until they expend that inventory.

Vessel Kitchen’s list of vendors is constantly evolving, but some long-standing partners include Gold Creek Farm, New Roots Farm, Pink Elephant Coffee Roasters, Red Bicycle Breadworks, Redmond Real Salt, Strong Vertical Garden and Suss Cookies.

Gradinger considers the people operating these partnership companies to be more than just business associates. “These people are our friends,” he says.

“Now, more than ever, we appreciate the relationships we have with our partners.”

Meeting the Challenges of the Moment The Vessel Kitchen eateries have attracted a loyal base of customers who are seeking a healthy fast-casual dining experience. However, all businesses face adversities, and this year — with an unprecedented pandemic and constantly changing governmental directives — has been particularly difficult for restaurants. Reeder admits that his business has suffered because of these hardships, saying that there’s

utah farm & fork

| summer 2020

29

been “plenty of sleepless nights worrying about how long small restaurants like us can last in this climate.”

But he and his crew have found ways to innovate and adapt by focusing on take-out options and delivery services. Also, they have cut prices for the family meal to accommodate their customers’ financial difficulties.

They’ve also made it a priority to avoid laying off or furloughing employees — and, so far, they’ve been successful. “We’re doing everything we can to take care of our team,” Reeder says. “This situation has tested us, but at the end of the day, we are extremely grateful for every single person that’s helped us get to where we are today.”

Focusing on Customers Restaurants need customers to succeed, so the Vessel partnership group members make it their business to listen to their clients and respond to their questions and concerns. For example, the restaurant always offers a wide array of dishes to ensure that all eaters, regardless of their dietary restrictions, will have tasty choices.

Also, Vessel is currently one of the few restaurants in Utah that has received the coveted Whole30 Approved® distinction, which means that people who adhere to the Whole30 dietary program will find plenty of dining choices at this eatery. “We’re incredibly proud to have the distinction of being a Whole30 Approved® dining destination and we truly love being a resource to those participating in the program,” says Levy.

Another way that Vessel Kitchen looks out for its customers is to seek input from them about what they enjoy eating. In doing that, they’ve learned that changing dishes just for the sake of change isn’t always the best approach. “Our new tenet is to continue to push the envelope, but we have to ensure that the next menu iteration is undoubtedly better than the last,” explains Levy.

But regardless of what changes Vessel makes to its original business model, the partnership team remains true to their founding philosophy that the human body, also known as a vessel, needs high-quality food as fuel to move forward to the next step. Also, every dish should be creatively prepared with thoughtfully sourced materials — and it should be full of flavor.

As Gradinger puts it, “We’re committed to providing as many people as possible, as often as possible, with scratch-made, non-processed, delicious food.”

Photo on left: Group Dining.

Bottom right photo: Exterior of Park City location.

Photos courtesy of Vessel Kitchen.

Food Holidays August 2

August 3

August 4

August 6

Ice Cream Sandwich Day Fat Boys Ice Cream Sandwhiches

Watermelon Day Dunham Farms watermelon

Chocolate Chip Cookie Day Mrs. Fields Cookies

Rootbeer Float Day Hires Big H

August 7

August 8

August 10

August 10

Raspberries and Cream Day Weeks Berries

Zucchini Day Carlos Chavez Farms

Banana Splits Day

S'Mores Day

August 13

August 14

August 16

August 17

Filet Mignon Day Blue Tree Farms

Creamsicle Day

Bratwurst Day Colossimo's Sausage

Honey Bee Day White Lake Farms

August 18

August 19

August 20

August 20

Soft Ice Cream Day

Potato Day Roberts Family Farms

Bacon Lovers Day

Lemonade Day

30

utah farm & fork

| summer 2020

August 22

August 24

August 28

August 29

Eat a Peach Day Fowers Fruit Ranch

Waffle Day

Cherry Turnover Day Rowley's Red Barn

Lemon Day

August 31

September 5

September 7

September 16

Trail Mix Day

Cheese Pizza Day Summit Inn Pizza Co.

Acorn Squash Day Tony Guerra Farms

Guacamole Day

September 18

September 27

October 1

October 4

Cheese Burger Day Hi Mountain Drug Store

Chocolate Milk Day Meadow Gold

Homemade Cookies Day

Cinnamon Roll Day

October 6

October 12

October 14

October 15

Noodle Day

Pumpkin Pie Day Mabey Farms

Dessert Day Gourmandise Bakery

Mushroom Day Mountainview Mushrooms

October 17

October 22

October 23

October 29

Pasta Day

Nut Day Thompson Pecan Farms

Canning Day

Oatmeal Day Honeyville Grain

utah farm & fork

| summer 2020

31

Our farm started with a wedding gift of 10 chickens.

So now you know.

The chicken came first.

(435) 257-5460 85 N 1600 E P.O. Box 125 Tremonton, UT 84337 Small Grains, Alfalfa, Forages, Grasses, Cover Crops and Rangeland.

WE DIG DIRT

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.

valley-implement.com (435-740-6150)

1780 S. Hwy 89, Logan, UT 84321 • (435) 752-3234 • www.coxhoney.com

Together, we’ll overcome the opioid epidemic. #FarmTownStrong

ROB SMITH

Estate Planning & Wills Trust Administration & Probate Corporations & LLC’s

dtsattorneys.com • 435-752-1100 Offices in Logan & Salt Lake City

If someone you care about is suffering from opioid addiction, please visit farmtownstrong.org.

CS18_149 Farm Strong Qpg Ad_r.indd 1

Timing IS

11/15/18 10:13 AM

EVERYTHING With our industry-leading turnaround times, we’ve got you.

Contact us today!

WESTERNAGCREDIT.COM

On average, people estimate that life insurance costs three times more than it actually does2.

See how affordable it can be to protect those most important in your world with life insurance. Contact your Farm Bureau agent to schedule a SuperCheckÂŽ today.

Auto | Home | Life | Business | Farm & Ranch | Crop | Financial Planning Individual eligibility for all product promotions is subject to underwriting and approval. Estimated premium payment is for 20-year Choice Term Guaranteed Premium Plan; Standard; 35-year-old male or female; non-smoker. Amount is for demonstrative purposes only. Contact your Farm Bureau agent for a quote on your actual monthly premium payment. 22019 Insurance Barometer Study, Life Happens and LIMRA. 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,+* Farm Bureau Property & Casualty Insurance Company,+* Western Agricultural Insurance Company+*/West Des Moines, IA. +Affiliates. *Company providers of Farm Bureau Financial Services. LI172 (6-20) 1