Utah Farm & Fork - Spring 2021

Utah Farm Bureau

Spring 2021

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Lessons Learned From 2020

By Ron Gibson, President, Utah Farm Bureau Federation

Fast forward from 2009 to last year. 2020 was supposed to be the year for agriculture. We had new trade deals, a strong economy, and farmers all over the state and country were very excited for our future. Then one year ago, the world fell apart as cases of Covid-19 started to grow in the U.S. I applaud our local and national leaders who did their very best to calm our fears and manage a very difficult situation. Never in our lifetime have we as a society been through something like this.

A

s I look back on life, there are significant events that have stuck out to me. The day I married my sweetheart of 30 years (best day of her...ok, my life!), the day my kids were born, and all the neat family experiences a dad can have. Those are pretty special times.

Along with the positive memories, I think about the hard times. The times that pushed me to the edge. The times I almost wanted to quit. In 2008 our family farm that had been in business for around 140 years decided to expand and build a new milking parlor on our dairy. It would require millions of dollars of investment and was definitely a commitment to our local community and state. Before the project was completed in mid-April of 2009, the price we received for our milk had dropped by more than 57 percent! I was devastated. We were losing close to $200,000 per month and our family felt despair. We were sure we would lose our farm. Somehow, we held it together.

We made very small progress the next few years and have been able to keep it going.

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One of those memories that will stick in my mind forever was the day in late March when I walked into our local Kent’s Market and saw the shelves completely empty. WOW. I had heard my Grandpa Louis talk about the Great Depression.

But NEVER. EVER. Did I think I would see the shelves of the grocery store empty. It was a very surreal moment for me. No meat, no dairy, no vegetables, nothing on those shelves.

At first, the thought crossed my mind that this would be good for agriculture because we would be able to sell more products. I never would have believed what happened next. Food processors and manufacturers quit taking food. Not because they didn’t need it, but because they didn’t have the people to work. The restaurant industry basically shut down. For us, that’s a big deal because 50% of the food produced in our country was sold to the foodservice industry (think restaurants, cafeterias, cruise ships, etc.). Soon after, meatpacking plants told ranchers they couldn’t take animals they had originally agreed to. Milk started to be dumped on the ground. Fresh produce was hauled to landfills.

All because there was an inability to process those products. What should have been a great year for farmers and ranchers soon turned into a nightmare.

Farmers and Ranchers would call me with fear and emotion, wondering what could be done.

How would we ever survive this horrible situation?

All the while, our neighbors were going without

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food. I was humbled by my responsibility to feed my neighbors. So, Farm Bureau went to work. We started the Miracle of Agriculture Foundation to raise money and buy food from local farms and ranches and give that food, (with no questions asked) to those in need. What started as a horrible situation, became a bit of peace in an unsettled time. I watched farmers and ranchers at our food giveaway events (we call them ‘Miracle Projects’) cry as they put food in the cars of the people that came to get it. Little did the recipients of the food know that some of those farmers were facing tremendous insecurity themselves. Uncertainty like never before. Would their markets recover?

And when and if they did, what would those markets look like.

To say the least, 2020 was a very emotional year for the Family Farm all across America – especially right here in Utah. The Utah Farm Bureau board of directors has decided to make a difference in the future of how food is sold in Utah. We started a new business called ‘Farmers Feeding Utah Inc.’.

This is not the same as the foundation where we give the food away to people with food insecurity, but rather an opportunity for people in Utah who love their farmers and want to support them, to be able to buy directly from them. Imagine a network of farmers and ranchers all over the state that can sell their local food directly to you. You can either come to our retail location and pick it up, or we can deliver it right to your doorstep.

We are very excited about this endeavor, whose goal is to benefit all of agriculture throughout the state and have been working our guts out on this for a year now. We are still working out the kinks, but plan to launch soon. Stay tuned. It will help build a truly sustainable agricultural industry in our state, and let you, the consumer, support that local market. With lessons learned from looking back at 2020, I’m looking forward to a more promising future!

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CONTENTS

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I'm Not a Farmer But ... National Civil Rights Leader, Educator, and Man of Faith

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Sorenson Sheep Co. — Building a Future in Agriculture

16

Snider Brothers Meats — Serving Up Quality for Generations

18

Egg-Cellent Eggs

22

In the "Cake Truck" with Carisa's Cake Company

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Your Spring Gardening Checklist

25 26

Spring Has Spring, But Frost Still Likely Designing a Beautiful (and Edible) Window Box This Summer

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Culinary Craftsmanship on Display at Communal Restaurant

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Cooking Up Healing at Nephi Hospital Kitchen

30 32

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

55 N. 300 W., Suite #500 | Salt Lake City, UT 84101 | 801-204-6300 | deseret.com | Megan Donio, Publications Manager Utah Farm and Fork is the official publication of the Utah Farm Bureau Federation. ©2021 by the Utah Farm Bureau Federation.

UTAH FARM AND FORK (ISSN 1068-5960), March 2021, volume 67 number 2. 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.

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National civ il rights leader, educator, and man of faith shares his love of food and its importance in our communities

By Matt Hargreaves, Editor, Utah Farm & Fork Magazine 8

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tah Farm and Fork caught up with France Davis, the retired pastor of the Calvary Baptist Church, where he presided for 46 years. In addition to his years behind the pulpit, Davis taught in the Communications Department of the University of Utah and was an acclaimed civil rights leader, having marched from Selma to Montgomery. Davis was an associate of Dr. Martin Luther King Jr. and Malcolm X, and during his time in Utah as served on the Utah Board of Corrections, was the black member of the statewide Board of Regents which oversees higher education, and was even the chaplain for the University of Utah football team.

What is your hometown? Where have you lived during your life?

I am originally from Gough, Georgia, 2,000 miles from Salt Lake City. I grew up on a cotton and corn farm, that had animals also. I’ve also lived in Alabama, California, Florida, Idaho, Nevada, and Thailand, much of this when I served in the military. We currently live in Cottonwood Heights.

Tell me about your family.

I grew up with my father and mother – and eight sisters and brothers. The first five were old enough to be my parents. I was the next to youngest.

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Tell me about your childhood.

I grew up attending Robinson Grove Baptist church, playing in the dirt barefooted. We walked three miles to elementary school and were later bused to a segregated high 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 was raised on the farm. We had mules, cows, hogs, chickens, turkeys, and dogs. We also grew peaches, pears, corn, wheat, cotton, oats, collards, cabbage, okra, watermelon, and cantaloupe to eat & sell. I fed animals, milked cows, cleaned the yard, cooked, and did many other household chores.

Did you have favorite things to do as a child?

Or things you hated doing?

I helped peel and can fruit. I hated having to feed the animals in the cold weather. It was really hard working in the fields.

Were you the perfect child? Or perhaps a little less than perfect?

I was NOT a perfect child. I had to be disciplined to do some things and not to be mean to the animals.

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What type of student were you while growing up?

I was an ‘A’ student who attended school regularly. I enjoyed writing, as well as English and history classes, but I did not do well in math.

What do you do in your career?

I have taught communications at the University of Utah and pastored a church.

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

I have a wife, two daughters and one son, four grandchildren, and one great-grandson.

My wife and I are empty nesters now, as I’ve retired.

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

I have a garden of tomatoes, collards, cabbage, and beans.

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 eat meats, vegetables, and fruits.

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

I eat because I have to!

Is there a restaurant in Utah you like to go to?

I like to go to Famous Dave’s BBQ, Popeyes, and Cracker Barrel.

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

Cheese & Chitlins.

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

I love having seafood and rice. I love ribs as well because it reminds me of home.

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

I often remember eating collards as well as watermelons. I loved eating fried foods, like catfish and chicken.

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

I like to visit the downtown farmers market in Pioneer Park.

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

I like to cook vegetables and fish.

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

I like to cook, and my favorite dish is fried fish.

All photos courtesy of France Davis

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

I like eating breakfast foods. Sausages, grits, and eggs!

In your work with families in our community, what impact does food insecurity have, and do you think it is connected to other struggles a family or individual may have?

Food security is very important. It keeps one from fretting, worrying, and out-of-control blood pressure! We grow enough food for everybody.

Distribution is the big problem.

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Sorenson sheep co.

Building a Future in Agriculture

By Bailee Woolstenhulme, Communications Specialist, Utah Farm Bureau Federation

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hitt and Erin Sorenson started building their dream of the Sorenson Sheep Co. in 2006 after purchasing six ewe (female) sheep to start their herd. Erin was still in college studying to be a physical therapy assistant, but they both knew that their ultimate dream was to work on either of their family’s ranches or start their own sheep ranch.

Both Erin and Whitt were raised on large family farms. Whitt grew up raising sheep, with his grandpa being one of the largest raisers of bucks (male sheep) in the nation. Erin grew up on a cattle ranch in Juab County where she enjoyed working with her family to raise food. While they both wanted to return to one of their family farms, it became evident to them that wouldn’t be an option.

“Don’t wait around to inherit what you can build yourselves. Go start building,” Erin recalled Whitt’s grandpa telling them while trying to make the difficult decision to go off on their own.

With the help of Whitt’s grandpa, they set off to start their own seed-stock sheep ranch, which

means they raise male sheep to sell to other sheep ranches to use for breeding. In 2009, they moved to Delta, Utah, and began growing their business.

Both Erin and Whitt also have jobs off-the-farm to help make ends meet. Whitt works for IFA (Intermountain Farmers Association) in sales and Erin works as a Physical Therapy Assistant.

“There are things I can do on my farm because of things I have learned off the farm,” said Erin, “Most small-scale ranchers have to have off-thefarm income, and there is nothing wrong with that, but those jobs [off-the-farm and on-thefarm] can also help support each other. There are a lot of lessons you learn in agriculture that help you in any kind of job, and there is a lot you learn in other industries that you can bring back to the farm. I think if you are stuck too much in one world, you don’t get the well-rounded perspective that you need.”

While most couldn’t imagine having multiple jobs and raising a family, the Sorensons have managed to take it all in stride, knowing that it will all be worth it in the end.

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A Family Affair

The Sorensons were able to purchase an almost 100-year-old farmhouse and property after moving to Delta. That farmhouse is where their business and has grown. The Sorenson’s have four children: Lee 11, Max 9, Gus 5, and Emma 2, and all have their own role on the farm.

“There is no better way to raise kids, but it’s not perfect,” said Erin. “My kids fight with me about doing chores, just like other kids fight with their parents about cleaning their rooms.”

While Gus and Emma are too young to have a lot of responsibility on the farm, they both love to be outside working with their brothers and parents on the ranch. Lee and Max both have various chores they are responsible for, with their main project being their show lambs.

Each year, kids all over the country raise and care for animals to take to their county or state fair to show and sell. This provides the kids with an opportunity to learn responsibility, learn how to care for, feed, water, and work with animals. This is the exact experience Erin and Whitt wanted to provide for their kids. utah farm & fork

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“The kids alone are responsible for their lambs,” said Erin. “We work with the kids as they work with their lambs, meaning, we don’t do anything without the kids present.”

Lee and Max both have show lambs this year.

They make sure they have water each day, manage their food, and work with the lamb so they are easy to handle.

Whitt and Erin both work together to help manage the ranch as well, with Erin taking a more active role in the last year. Since going part-time with her job, she can be home more and help with things such as keeping records, day-to-day care for the lambs, managing finances, and managing their new upcoming business adventures. Whitt still has a large role on the ranch as well, but Erin has been able to step up and the two are working together more as a team than ever before.

“We have been able to expand and diversify our business because we have different strengths and recognize that even though we might not know everything individually, we are able to combine our knowledge,” said Erin.

The Future of Sorenson Sheep Co.

The Sorensons have a herd size of around 75 ewes and each ewe will have at least one lamb, though it is very common for them to have twins or triplets.

Each lamb is designated for a specific purpose.

Most of their buck lambs are sold to other sheep ranches for breeding, they keep around 15 ewe lambs to use for breeding on their own ranch, and the remaining lambs are sold for meat.

Not only do they eat more lamb, but several minority communities enjoy parts of the lamb that most Americans won’t eat. The Sorensons were able to order cuts of meat specific to their wants and needs, unlike what customers would find in the stores.

Erin also has dreams of being able to sell their wool to niche markets and artisan weavers.

While this is still in the beginning stages, Erin’s excitement about the project is driving it forward.

“Whitt brought me home a bag of wool a few weeks ago, and I was more excited to receive that than I would have to get a dozen roses,” Erin explained while trying to contain her excitement for what the future holds for their wool.

They have big dreams, but they know that they can’t expand past what they can handle.

“I think it’s important for us to remember that it’s not a race in agriculture,” said Erin. “I don’t have to be more successful than my neighbor in order to be successful.”

Eating and Cooking Lamb

As part of their expansion into direct-to-consumer markets, Sorenson Sheep Co. has become a resource for their customers on the best ways to prepare lamb. Different areas of the country and world

This business model worked well, but when the COVID-19 pandemic shut down much of the lamb market at restaurants, the Sorensons knew that they needed to adapt. Last year, they started to sell meat from their lambs directly to consumers. A person would purchase a whole lamb, and Erin and Whitt would send it to be butchered and packaged for them when it was time. This business expansion proved to be beneficial for the Sorensons as they have many happy returning customers who can’t wait to get their lamb meat again this year.

The Sorensons were also able to provide a product for minority communities, whose cultures often consume more lamb meat than others.

“In the grocery store, you can find maybe 2-3 cuts of lamb meat. Nothing in comparison to beef or pork,” said Erin.

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consume particular meats depending on culture and access to different products. In fact, the meat from the Sorenson’s ranch used to go to a buyer in California to fill a large demand in that area.

The most common cuts of lamb that you will see in the store are lamb chops. There are many other cuts of meat that you can get from a lamb, but you will most likely have to special order it from your butcher, according to Erin. Some of their family’s favorite cuts of meat to eat are lamb shanks, lamb ribs, and stew meat.

Lamb may not be one of the most commonly consumed meats in Utah, but if you ask Erin, it is the best meat you will taste.

“My dad, who is a beef cattle rancher, came over for Sunday dinner one day and asked what type of roast it was because it was the best roast he had ever had.

He didn’t believe me when I told him that it was a lamb roast,” said Erin.

Erin, who didn’t really eat lamb until she and Whitt started dating, said that learning to cook lamb has been a lot of trial and error. She has created some great recipes in the process and many of their customers follow Sorenson Sheep Co. on social media to get tips and recipes to help them cook their lamb. Erin has also provided a recipe and some tips on cooking lamb for you today.

Tips on cooking lamb:

1. Lamb doesn’t need a lot of frills. It has a great natural flavor.

2. The fat really needs to be rendered down in lamb to get the good flavor.

3. The best ways to cook lamb are either under the broiler or on a BBQ grill.

4. Simple seasoning such as garlic and season salt is all that is needed.

The Future of Agriculture

“We can’t feed America without the larger-scale farms, but there are a lot of things that my smallscale farm can provide as well. It’s okay to be small.

There is room and a need for all sizes of farms and ranches,” Erin explained.

The United States is unique this way, with only 2% of the population feeding the remaining 98%, these farms and ranches must be protected and supported – large or small.

“If there is one thing that I would want people to know is that the ability for America to be able to produce its own food is an issue of national security,” said Erin. “We need to be producing enough food on American soil to feed the American population.”

“We don’t get to have niche markets if people are starving,” said Erin. “The fact that we have such a stable and abundant food supply is what allows us to be small and appeal to specialty markets.”

Erin further explained that we already do a pretty good job of this in the United States, but we need to do better about protecting agriculture and agricultural lands for the future – not only nationally, but within the state of Utah as well.

Many of these decisions to protect agriculture and our food supply happen among our public officials in county and town council meetings, state legislative sessions, and at the national level as well. Erin urges all that “When you vote, when you make decisions, make the decision that will protect agriculture.”

“It’s not enough to just go to the grocery store and have food brought here from all over, but we need to be doing enough to be protecting agriculture in our state so we aren’t too reliant on others for our food,” Erin said.

The Sorensons recognize that their small farm can’t provide that food security alone. Just as Erin, Whitt, and their family work together as a team, all of the farms and ranches in the United States, big and small, work together to feed the world.

Much of this can seem daunting as we worry about the future of agriculture and continuing to have a stable food supply, but one thing is for sure, the future looks bright with many farm and ranch owners such as the Sorenson’s producing our food and fiber.

Those who want to follow the Sorenson family on social media can do so 'Sorenson Sheep Co.' on Facebook.

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Lamb & Veggies Recipe Marinade: ½ Cup Soy Sauce ½ Cup Water Juice from 1 Lemon 1 Tbsp Minced Fresh Garlic ½ Cup Dijon Mustard 1 Tsp Rosemary Dice vegetables of choice in large chunks and cube lamb meat. Marinate meat and veggies separately for 6-24 hours. Place meat and veggies on skewers and grill on the BBQ until meat is cooked through.

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SNIDER BROS. MEATS SERVING UP QUALITY FOR GENERATIONS

By Matt Hargreaves, Editor, Utah Farm & Fork Magazine

T

he arrival of warmer weather and the greening outside seems to act as a clarion call, pushing residents outdoors. Maybe it has been months of feeling cooped up, but as families get outside, they inevitably turn to gathering around a meal. While National Grilling Day isn’t until July 22, we’ll settle on National BBQ Day (May 16) as a good enough reason to fire up the grill or smoker to cook up some smokey perfection.

While experts may debate over the best method of cooking – smokers, charcoal or gas grill, sous vide and the like, all aspiring and pro chefs agree that quality ingredients play a large role. For generations, that purveyor of perfection has been Snider Brothers Meats.

“I’m the sixth generation involved in the meat business, and been involved for about 40 years,”

said Will Snider, owner of Snider Brothers Meats off of Highland Drive in Salt Lake City. “Most don’t last that long. We’re a full-service shop that focuses on premium quality and talks to our customers to fill their needs. We’re not going to switch to lesser quality just to save a nickel.”

According to Snider, the family migrated from Eastern Texas to Olympia, Washington in the 1920s where it founded its first butcher shop. From there the family has moved from Coos Bay Oregon to Southern California, where they had independent butcher shops for 60 years.

In 1981 the family moved from Southern California to Ogden and opened Snider Family Meats.

“My grandpa retired to Ogden and was talking with a local butcher in the area about the meat quality when the butcher suggested my grandpa start 16

his own market…so he did!” Snider said. “Just a little while later, my grandpa was talking with that butcher again and found out he had taken half of his customers.”

Not long after, Will opened Snider Bros. Meats in Salt Lake City with a focus on personal service and quality.

“We never sacrifice quality for price,” Snider said.

“While we sell great food, we’re really in the people business. People know us by name and are hungry for that human interaction. We’re really a throwback.”

While the Covid pandemic had a huge and devastating impact on the restaurant industry, it has pushed some to be more adventurous into cooking at home. Snider feels they’ve benefited from that somewhat. utah farm & fork

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“We saw close to a 25 percent bump in business because more people were cooking from home,” Snider said. “Many aren’t quite sure what to ask for, so we talk to our customers to help them fill their needs. We can help them make better choices for what they want.”

This focus on service and education can benefit customers who may want to step beyond what they’ve always cooked but aren’t quite sure what to look for. While their tri-tip steak is their most popular, Sniders carry a variety of cuts of beef, pork, chicken, and everything that comes with it.

This could include deli lunch meats, spices, and ready-to-cook items like chicken pot pies. They even carry butter-wrapped aged beef.

As the popularity in food media has grown, so too has the desire for home cooks to try new ways of doing things and to focus on quality. But since everyone can’t be experts, Snider and his trained staff are ready to help customers know what to look for.

“People will come in two or three times a week because we make it convenient for them. We can do chicken 12 different ways, not just bone-in,” Snider said. “Covid really pushed more people into cooking at home. We’re helping to get people excited to cook again.”

As you begin to dust off the yard furniture and get back into entertaining and building memories, the experts at Snider Brothers Meats are there to answer any question you have to make you a pro behind the grill.

Photos by Matt Hargreaves

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| spring 2021

More information and tips at SniderBrosMeats.com

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A few suggestions if you’re not able to make it into his shop: 1. Look at the fat on a steak. It should be white, hard fat. Look at the marbling of the fat and how it is spread throughout the cut.

2. Look for the thickness of the cut. It is hard to grill thin-cut meat. Get a thicker steak, it will be worth it.

3. Freshness. Cuts of beef should have a nice, red color to them.

Egg-Cellent Eggs

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

T

he next time you open your refrigerator or go to the grocery store, be sure to check out the eggs.

Remember, there’s not a chick inside!

These edible eggs were produced specifically by poultry farmers for us to eat.

There are more than 200 different breeds of chickens, but the Single Comb White Leghorn is the most common breed used for egg production in the United States. They are the egg-laying champions! While diet has an impact on what the inside of the egg looks like, it doesn’t have much to do with the eggshell color. White eggs come from chickens with white feathers and brown eggs come from hens with red or brown feathers.

Do we have egg farmers in Utah? The answer is YES! You have most likely been eating local eggs and didn’t even know it. Utah has several commercial egg farmers like Oakdell, Shepherd Eggs, Delta Egg/Cal-Main Foods, Rigtrup Poultry Farm, and Fassio Egg Farms. Or you may even be eating local eggs as close as your backyard. Over the past few years, many in Utah have participated in a growing nationwide trend of raising backyard chickens. You can learn more about the best practices of raising backyard chickens from Utah State University Extension.1 Have you ever taken a close look at the inside of an egg? Sure, there’s the yellow part and the clear part, but that’s just the beginning.

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Let’s check out all the parts of an egg!

The first part that you see on an egg is the hard coating called the shell. This is the egg’s protection, like a suit of armor! The shell is made of calcium carbonate, the same ingredient in pearls.

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Did You Know?

Do you know how to tell if an egg is hardboiled or raw?

Spin it! Hardboiled eggs will spin easy because of their solid interiors. Raw eggs will wobble because they are liquid inside!

Perfect HardBoiled Eggs PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch.

HEAT over high heat just to boiling.

REMOVE from burner.

COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extralarge).

DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE. 2

Inside, the yellow yolk is suspended in the middle of the egg between two spiral bands, called the chalaza. The albumen, the clear part, is like a big pillow surrounding the yolk. If you hold an egg in your hand, you’ll notice that one end is wider than the other. On the wider end is a smaller air pocket just inside the shell. If the egg were fertilized and a chick developed, the air space is like an oxygen tank for the chick when it begins to hatch. What an egg-cellent design!

Egg Crush Challenge Can you crush an egg with your bare hands? It sounds easy, but eggs are amazingly strong despite their reputation for being so fragile. An egg can withstand nearly your entire strength as you try to squeeze it. Try it out. utah farm & fork

| spring 2021

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Place an egg in the palm of your hand and completely wrap your hand around the egg.

Holding the egg over a sink or bowl, squeeze the egg by applying even pressure all around the shell.

Are you surprised the egg didn’t break?

just one side or crack it on the side of a bowl.

This perfect design explains how a hen can sit on an egg and not break it, but a tiny little chick can break through the eggshell by pecking in just one spot. Nature is amazing!

Standing on Eggs Experiment

Now hold the egg between your thumb and forefinger and squeeze the top and bottom of the egg.

Incredible Edible Eggs Did you know eggs are good for you? They are packed with high quality protein which provides your body with mental and physical energy. Eggs contain a lot of vitamins and minerals. One large egg has varying amounts of 13 essential vitamins and minerals, high-quality protein, and all for just 70 calories!

-Make sure the eggs in the cartons are positioned in the same way (either all pointy side up or all pointy side down). This gives a more level surface to stand on.

Hold the egg in the palm of your hand, again. Over the sink, press only on one side of the shell. Do not squeeze the egg – just press on the side. What happens now? Do you have egg on your face?

How Does It Work?

The egg’s unique shape gives it tremendous strength, despite its “fragile reputation”. Eggs are similar in shape to a 3-dimensional arch, one of the strongest architectural forms. The egg is strongest at the top and the bottom. That’s why the egg doesn’t break when you add pressure to both ends.

The curved form of the shell also distributes pressure evenly all over the shell rather than concentrating it at any one point.

Eggs are not boring. They’re like a blank canvas just waiting for your creativity. If you think you’re in an egg rut, visit the American Egg Board’s website at incredibleegg.org to find tons of kidfriendly egg recipes like Veggie EggPops, Egg Pita Snackers, and Mini Cheddar Quiche Bites.

The next time you open your refrigerator look to the eggs to give you egg-ceptional possibilities!

1 2

So where do eggs get their wrap for being so fragile? Eggs don’t stand up well to uneven forces which is why they crack easily when you push on

extension.usu.edu/poultry/raising incredibleegg.com

Article resources: utah.agclassroom.org

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-Get two 12-count cartons of eggs.

-Spread out a large plastic trash bag on the floor. Arrange the opened egg cartons on top of the trash bag.

-Have an adult help you balance your weight as you step up onto the first carton. Make sure you keep your foot as flat as possible so that your weight is evenly distributed across the eggs.

-Have another adult help balance your weight as you place your other foot on top the second carton.

-Each egg can withstand 51/2 pounds so two dozen eggs can withstand 132 pounds. The key is even distribution of weight.

-Remember that if you do crack an egg, you’ll need to wash your foot with soap and water. utah farm & fork

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IN THE “CAKE TRUCK” WITH

Carisa’s Cake Company

By Bailee Woolstenhulme, Communications Specialist, Utah Farm Bureau Federation

C

arisa’s Cake Company, owned by Carisa Brisk, caught my interest several months ago when I was given a delicious treat from her “Cake Truck” by a family member. Ever since that euphoric moment, I’ve followed her on Instagram, making sure I kept up with when and where Carisa would be in her beautiful turquoise truck in Payson each Saturday.

After following her for so long, I was excited to have to opportunity to ask her some questions about her business, and I’m excited for you all to learn more about Carisa’s Cake Company!

Offering things such as cake slices, “Sammies” (two cookies held together with a flavored cream filling), cake scoops, and her famous Mrs. Jenkins desert, you are sure to find something to satisfy your sweet tooth.

Q. Do you have any professional training or are you self-taught?

A. From the bakery, I learned the basics of cake decorating. It wasn’t a ‘from-scratch bakery’, so everything came frozen or from a bucket. I had to master baking on my own and formulate my own recipes.

Not only does she offer delicious goodies each week, but she also has a booming custom cake business where she creates beautiful, ornate, and artfully crafted cakes for all occasions. Seeing behind the scenes of what it takes to create these amazing cakes has been one of my favorite parts of following her on social media.

Q. How did you get started making cakes?

A. I started working at a bakery and after my first son was born, I decided that I wanted to work from home and be my own boss.

Q. What was the inspiration to start your business?

A. I've always been a creative person, so once I learned how to decorate cakes, it was just the perfect fit for me; combining my love for art and baking and being able to work from home. I never imagined it would grow as it has.

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Q. When did the food truck part of your business come to fruition?

A. The food truck was just this crazy idea my husband and I had one night in 2018. We were talking about diversifying and making my cakes and cookies more accessible for people. With four young children, a storefront would have been a huge undertaking and would likely take me outside of the home more than I would like. So, the idea of having a dessert food truck just made sense. I could run it when I had the time, set my own schedule, and still make wedding cakes and custom orders. We started watching the classifieds for a truck we could buy for cheap and transform.

We completely gutted an old 1971 Chevy step van, doing everything from engine tune-ups to body work (and lots of it) ourselves. Six months later we launched the "Cake Truck" and the rest is history.

Q. What is your favorite thing about your cake business?

A. My favorite part is having a creative outlet; painting on cakes and making sugar flowers.

Customers at the truck always make me so happy, utah farm & fork

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I just love the friendships that have been forged through cake!

Q. What is your least favorite thing about your business?

A. Definitely dishes and mixing batters. There are LOTS of dishes!

Q. What inspires your cake designs?

A. Florals, nature, and anything vintage.

Q. What is the inspiration behind your famous Mrs. Jenkins deserts?

A. The dessert is named after a neighbor of ours growing up. Margaret Jenkins was an incredible cook! She made this extremely rich chocolate mousse toffee caramel pie; it was my favorite!

I would ask her for it every chance I got. Fast forward to six years ago, I was feeling nostalgic and missed that pie so much. I reached out to my friend to see if she would ask her mom for the recipe for me. Wish granted! I had the recipe!

I tucked it safely in my recipe tin and forgot all about it. As I was working on menu items for the cake truck, I thought this would be a perfect menu item. Calling the sinful dessert by its original name, which was a French name that roughly translated into Chocolate Cloud just didn't feel right, so the Mrs. Jenkins dessert was born!

Q. What is your favorite thing that you make?

A. Without a doubt Mrs. Jenkins dessert or a jumbo chocolate chip cookie!

Q. What is the most challenging thing you make?

A. Sugar flowers are certainly a challenge, working with sugar and imitating nature takes so much patience and practice.

Q. How do you balance your busy work schedule with your family?

A. It has taken a long time to find the balance and it continues to be something I have to work for.

We have a little farm; I also homeschool my boys, so we do our best to keep a pretty solid routine.

Most of my work happens in the afternoon and at night once we have finished schoolwork, chores and housework. I am definitely a night owl and prefer to do cake decorating after the boys are in bed when it’s nice and quiet.

Q. Do you have any tips for others who are in similar situations?

A. Just be flexible and willing to accept that it’s not always possible to do everything. Set goals by writing them down.

Q. How connected are you to farmers and ranchers/those who grow our food?

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A. Very! I have good friends that own orchards and I do my best to buy my fruits from them when they are in season and freeze and preserve what I can for winter.

Q. How important is it for you to know where your ingredients come from and why?

A. Extremely important, I love knowing where my food comes from and especially supporting local farms and businesses. I only buy my flour from Lehi Roller Mills. I can certainly tell a difference in quality and I love knowing that my business is supporting a local company.

Q. What is one thing you wish you knew more about when it comes to agriculture and those who grow our food?

A. I grew up in a farming community and I know times can be really hard for farmers when their crop isn't in season. I wish I knew of a better way to support our farmers in their off-season.

Q. How has social media/your blog helped your business?

A. Instagram especially has been such a huge help for my business. It really helps me connect directly to my customers and I love how loyal my following has been.

Q. Would you consider yourself a social media influencer? Why or why not?

A. No. I honestly feel like there are a lot of people who have let the numbers game ruin their platform. I always want to be authentic. Social media influencer just has a bad connotation for me.

Q. What advice would you give any business owner who wants to better promote their business using social media?

A. I would say, just be you. Don't get caught up on what "you should/shouldn't" be doing. Use it as a tool for growing your business, I know I wouldn't be where I am without that connectivity! Engage and be real!

Q. What is your favorite desert to eat?

A. Cheesecake! It’s my favorite dessert and I’ve never made it. I love Momo’s cheesecake in Provo, and I love supporting another small business that started as a food truck!

If you would like to see more of Carisa’s work and follow along on her business journey, check her out on Instagram @carisascakecompany and her website www.carisascakecompany.com. And most of all, I hope you help support this local Utah small business.

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YOUR SPRING GARDENING CHECKLIST

By Utah State University Extension

W

e are officially heading into gardening season. Consider these tips to help you prepare. Included are links from the Utah State University Extension Gardeners Almanac.

Plant seeds for cool season vegetables (peas, lettuce, radishes) as soon as garden soil is workable.

Plant cold-hardy pansies and primrose for spots of color.

Control rust mites in apple and pear trees after leaves have emerged and expanded to 1/2 inch.

Prune berries and fruit trees such as apples, pears, peaches, cherries, plums and apricots.

Apply dormant oil for pears when leaf buds swell.

This smothers eggs of the pear psylla that are laid on buds by overwintering adults.

Attend a USU Extension-sponsored pruning demonstration near you. Check with your local county Extension office for information.

Consider planting peas in the garden every 2-3 weeks (until early May) to extend the harvest.

Apply horticulture oils at bud break (delayed dormant) in fruit trees to control overwintering insect pests.

If you didn’t get to it in the fall, add organic matter to the vegetable garden to help build and amend the soil.

Apply pre-emergent herbicides in late March to mid-April to control annual weeds such as crabgrass and spurge in your lawn.

Avoid compacted soil by not tilling when garden soil is wet or saturated.

Sharpen mower blades to prepare for the season.

Set mower height at 2 1/2 to 3 inches, and mow at this height for the summer.

Consider backyard composting or vermiculture (composting with worms).

If storing bulbs, check their condition to ensure that they are firm, and remove any that are soft or rotten.

If locally available, plant bare root trees and shrubs, and keep the exposed roots moist until planted.

Remove protective trunk wrap and burlap from trees in the spring after snow has melted.

Fertilize spring-flowering bulbs such as tulips, daffodils, fritillaria and crocus.

Consider including a native fruiting species in the landscape, such as chokecherry, elderberry, serviceberry or currant.

Pests and Problems:

Download the Utah Home Orchard Pest Management Guide for tips and information (https://bit.ly/3rUUEYJ).

Be aware of damping-off, a fungal disease that affects new seedlings.

Take control measures at bud break for anthracnose and aspen leaf spot. Both may become prevalent during cool, wet springs.

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Consider taking soil samples to determine fertilizer needs.

Subscribe to the Utah Pests IPM Advisories for timely tips on controlling pests in your yard and garden (http://utahpests.usu.edu/ipm/ subscriptions).

Explore more gardening tips on Extension’s newly designed yard and garden website (https://extension.usu.edu/yardandgarden).

Consider taking an Extension online gardening course (https://bit.ly/3eMN7qY). The popular in-person courses have now been brought online so they can be viewed at the participant’s convenience. Courses were developed by USU faculty who have thousands of hours of research.

They will teach participants how to have their best yard, garden and landscape yet – even if they've failed in the past. Topics cover everything from container vegetable gardening and creating the perfect soil, to planting trees and controlling pests, and are geared to both beginning and professional gardeners. Use the code “Grow5” at checkout to receive $5 off.

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SPRING HAS SPRUNG, BUT FROST STILL LIKELY

D

By Utah State University Extension

etermining when to plant a garden can be especially confusing in Utah’s unpredictable, varied climate where last-frost dates can vary by many days within just a few miles. Many experienced gardeners have planted and later lost their plants to frost.

An example of how fickle Utah’s climate can be is in Cache Valley. Frost-free days vary from an average of 113 days in Lewiston and Trenton to 158 days on the USU campus. Similar examples are common around the state.

Geographic characteristics of where you live can help in determining when to plant. When a yard is located in a populated area or on a mountain bench, it usually has a longer growing season.

Other areas located at slightly lower elevations where cold air drains and cannot escape have a shorter season. This is why local commercial orchards are generally located on benches.

Additionally, urban and suburban areas are slightly warmer than surrounding areas due to the urban heat effect. Heat from buildings and warmth generated by sunlight reflected from roads and other surfaces increases temperatures and delays frost. It can be helpful to chat with a local farmer or experienced gardener in your area to determine what works for him or her regarding when to plant.

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In addition to frost information, it is important to take into account the needs of the plants.

Vegetables planted locally fall into four basic categories: hardy, semi-hardy, tender and very tender. Depending on which category a plant belongs to, planting dates vary from early spring until early summer. Consider the following: • Hardy vegetables, including asparagus, broccoli, cabbage, onions, peas and spinach, can be planted as soon as the soil is workable in early spring. This usually ranges between 45 and 60 days before the average last frost. These same vegetables can be safely planted until the average last frost date.

• Semi-hardy plants, such as beets, carrots, lettuce and potatoes, can be planted one to two weeks after the hardy group. These can be planted until the average last-frost date.

• Tender vegetables, such as celery, cucumbers, corn and most beans, should be planted on the average last-frost date.

• Very tender plants, such as squash, beans, melons, tomatoes, eggplants and peppers, should not be planted until at least a week after the average last frost. Even if frost does not occur before this time, these plants will not grow well and are more susceptible to disease until warmer weather.

If you have lost plants to frost, you are not alone, and all you can do is try again.

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Frost Dates City

Last

First

Frost-Free Days

Alpine Blanding Cedar City Delta Farmington Fillmore Huntsville Kanab Lake Town Logan Morgan Moroni Ogden Park City Price Roosevelt Salt Lake City Spanish Fork St. George Tooele Tremonton

May 20 May 13 May 10 May 17 May 5 May 16 June 11 May 7 June 15 May 14 June 6 June 1 May 1 June 9 May 12 May 18 April 20 May 1 April 6 May 7 May 3

Sept. 30 Oct. 12 Oct. 5 Sept. 28 Oct. 10 Oct. 4 Sept. 9 Oct. 20 Sept. 10 Sept. 25 Sept. 11 Sept. 18 Oct. 24 Sept. 1 Oct. 7 Sept. 25 Oct. 31 Oct. 13 Oct. 28 Oct. 14 Oct. 10

136 153 148 134 158 140 89 166 87 135 98 109 176 92 148 130 193 165 205 159 160

Average Frost Dates for Various Utah Locations (Note that these dates are averages and can vary from year to year.)

USED WITH PERMISSION FROM BETTER HOMES & GARDENS® ©2020, MEREDITH CORPORATION. ALL RIGHTS RESERVED. CARSON DOWNING, PHOTOGRAPHER.

Designing a Beautiful (and Edible) Window Box This Summer

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

W

indow boxes are a great way to add beauty and life to the outside of your home or apartment. Additionally, like all containers, they can give the added benefit of housing edible plants as well as ornamental!

The Window Box

The first step is to install a durable window box. Since it will be getting wet, choose a material that won’t rot easily. Choose a durable wood (like teak) or plastic, and attach it securely to your home following the product instructions. Many experts also recommend lining the bottom of the box with landscaping fabric to prevent dirt from falling through the drainage holes and staining the housing siding.

Most plants need full or partial sun, so make sure the window isn’t on a side of the home that is shaded all day.

The Plants

Realistically, you can plant whatever you want in your window boxes. However, if you want it to be the most aesthetically pleasing, you’ll want to follow the basic design rule of having a variety of textures, heights, and colors.

Plants that will overhang your boxes are a must-have. Trailing plants make everything look well-curated and beautiful, even if you put in very minimal effort. Try a trailing bush tomato variety, like “Tumbling Tom”. Some herb varieties of oregano and spearmint will also spill over if you plant them next to the edges.

Put a plant that grows tall and upright in the middle for a focal point, like chives or basil. Then add texture and color with some filler plants.

Green is beautiful, but you can also add edible plants with variegated leaves, like sage, purple kale, burgundy lettuce, or red-veined sorrel.

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Lastly, fill in any empty spots with whatever plants you like to eat or cook with that you feel are missing: thyme, rosemary, etc. You could also try other fruits and vegetables that will do well in a compact container environment, including strawberries or a dwarf variety of peas. Ask for advice from your local nursery if you are unsure of which plants to choose.

At the end of the day, it’s your box, so choose plants that you like to eat and that you can care for (some plants are much more high maintenance than others), and have fun with it! The point of gardening, in general, is to have the experience of getting your hands dirty and learning about nature’s growth cycles. In the end, even if they don’t look perfect, plants are always beautiful and yield benefits for your whole family.

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| spring 2021

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utah farm & fork

| spring 2021

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CULINARY CRAFTSMANSHIP ON DISPLAY AT COMMUNAL RESTAURANT

By Julie Roberts

PHOTOS COURTESY OF COMMUNAL

W

hen Colton Soelberg and his business partner decided to open their first restaurant, they had a shared perspective: failure is not an option. “We decided that no matter what happens, we’re going to make this work,” Soelberg explains. “Having grit and determination really matters in this business.”

This philosophy has helped Soelberg and his team to thrive in the tumultuous world of restaurant ownership and management. Today, Soelberg is the chief operating officer of the Heirloom Restaurant Group, which owns and operates eight dining establishments (including Communal, Provo’s preeminent farm-to-table eatery) and a catering business. But, despite Soelberg succeeding as an entrepreneur, his journey didn’t begin in a boardroom—it started in the kitchen.

Discovering an Appetite for the Culinary Arts Soelberg, a Utah native, says that he discovered restaurant work “by accident” when he started working as a busboy at a steakhouse restaurant while he was in high school. When he was promoted to a cooking

position, he discovered that he had an affinity for the job.

After he graduated from high school, he was offered a cooking position at a restaurant at the Sundance Resort.

“Within a few months of working there, I discovered I really loved the work,” he recalls. “I met so many passionate cooks who were willing to take me under their wings and show me the ropes.”

Soelberg’s next step was to accept a cooking job at a French restaurant in New York City. “In its heyday, this restaurant was in the top 20 of the Zagat guide,” he describes.

The exposure to the New York dining scene, along with the experience he gained working at a highly regimented and challenging setting, helped him to build his skills.

He was offered another cooking position at a place in San Francisco, so he gained experience in working with both East Coast and West Coast cuisine styles.

Finally, Soelberg made his way back to Utah with the hope to use his newly acquired expertise in a meaningful way. He considered operating a food truck, but the timing wasn’t right for that venture.

Fortunately, he found a position at one of his early 28

employers—the Sundance Resort—as a chef at the Tree Room, one of Utah’s most celebrated dining destinations.

At that time, Soelberg made a connection that would change the trajectory of his career. He met Joseph McRae, a fellow chef, and the two decided to open their own restaurant together—Pizzeria Seven Twelve.

Through their company, the Heirloom Restaurant Group, Soelberg and McRae opened multiple businesses, including Communal and Mountain West Burrito. While McRae has moved on to work on different projects, Heirloom still operates with its original mission to provide inspired food with thoughtful service.

Partnering with Local Vendors to Craft Delicious Menu Options One of Soelberg’s favorite things about his job is creating partnerships with local farmers, ranchers, and growers, including Clifford Farms, Spring Lake Trout Farms, and Snuck Farms (in Pleasant Grove).

I enjoy the relationships,” he says. “It makes the work more fulfilling to me. Also, the vendors give us great products.” utah farm & fork

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Using the carefully curated meats, cheeses, and produce from these suppliers, Soelberg and his team—including his new partner, Kevin Santiago, and Communal’s head chef, Adam Cold—create menu selections that are creative, tasty, and, in many cases, inspired by the Utah setting and history. For example, one of Communal’s most sought-after dishes is the funeral potato croquette, crafted with Heber Valley cheddar mornay, crème fraiche, and chives. Most Utah natives will appreciate the reference to funeral potatoes, the comfort food casserole that is a staple of so many family dinners on the Wasatch Front.

on a business tourism clientele, have experienced more challenges.

“The funeral potato croquette was one of the first things I created with Kevin,” Soelberg says. “It’s a great example of his incredible skill set and his great eye for what people want.”

The Heirloom Restaurant Group’s efforts paid off. Soelberg reports that some of the restaurants have actually improved upon their pre-Covid performances by 30 to 40 percent. “We knew we would make it though,” he said.

Another wink to Utah’s distinctive culture can be found on Communal’s brunch menu, which lists fried scones with honey butter (a longtime favorite among locals) as one of its most tempting options. Other popular menu items with home-grown influences include the braised Clifford Farms pork belly with maple-poached pear and pistachio and the Spring Lake trout with horseradish cream, celery root puree, and dill emulsion.

Finding Creative and CustomerFocused Business Solutions As with all Utah businesses, Heirloom’s restaurants have been impacted by the COVID-19 pandemic.

“When the pandemic first started, we didn’t know what we didn’t know,” Soelberg recalls. But he and his team returned to the original “failure is not an option” motto for guidance. “We decided that no matter what happens, we would make it work.”

Fortunately, some of the Heirloom Restaurant Group’s establishments were already set up with take-out options, so they have weathered the COVID restrictions quite well. The high-end dinein restaurants, including Communal, which relies utah farm & fork

| spring 2021

However, Soelberg and his team have discovered new and innovative ideas to connect with their clients—and they have learned a few things along the way. First, they decided to use the downtime during the pandemic to remodel and revamp several of the restaurants. They then followed up by offering meal kits that clients could pick up and prepare at home.

Their next step was to offer cooking classes to their clients via Zoom. “We wanted to reach people where they are,” Soelberg explains.

Planning for Future Ventures

So, what’s next for Heirloom? Soelberg knows the answer right away. “Our goal is to continue to grow,” he says.

He has discovered that he and his team have a talent for restoring existing restaurants that are struggling. “A lot of people start restaurants, but then they discover the day-to-day operations are tricky. So that’s where we can step in,” he explains.

Heirloom recently acquired Black Sheep Cafe, a Provo restaurant that serves food with Native American, Mexican, and Southwestern influences.

“Black Sheep is right across the street from Communal, so we had built relationships there,” Soelberg says. “It would have been a shame for the neighboring community to lose this place.”

No matter what new restaurants the Heirloom Restaurant Group starts or acquires, one thing remains consistent: the commitment to succeed by making delicious locally influenced dishes in a warm and welcoming setting. As Soelberg describes it, “We want to help our community eat well and our teams to do well.”

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The Heirloom Restaurant Group currently owns and operates these businesses: Communal Pizzeria Seven Twelve Black Sheep Cafe Station Twenty-Two CHOM Burger Bandera Barbeque Five Star Barbeque The Corner Heirloom Catering

Cooking Up Healing at Nephi Hospital Kitchen

By Matt Hargreaves, Editor, Utah Farm & Fork Magazine

I

n the world of haute cuisine and trendy eateries, rarely does a cafeteria come to mind – yet alone in a hospital. While most people are looking for ways to stay out of the hospital, a unique approach to healing at the Central Valley Medical Center in Nephi is changing the way many see hospital food.

“We work just like a restaurant, but we’re based in a hospital and we have to take health into consideration,” said head chef Austin Buhler. “I saw the trends of bringing chefs into hospitals, but it hadn’t been done in Utah yet. People have learned that if patients don’t eat, they don’t heal. So, we provide good food to eat, while helping with their health and eating habits.”

It was with this emphasis on healing through good food that helped the medical center make a transition from an ordinary cafeteria to a must-visit eatery over the last seven years. Recently, the medical center had a major renovation that included moving the grill from a small ‘living room’-sized facility that could only sit a few dozen, to a spacious location with natural light that can serve more than 200.

Other investments included adding the latest in food prep technology to creating their own herb garden in the nearby courtyard where the grill grows its own chard, celery, basil, thyme, and more.

Focus on Local Quality The grill strives to serve as much local food as possible, so it can also benefit the agricultural community. Buhler knows this well, having grown up on a family farm himself. Austin, who completed his culinary training at Utah Valley University, is the son of Jared and Amber Buhler, longtime farmers in Millard County. Jared is currently on the Utah Farm Bureau Federation Board of Directors.

“I have a reverence toward the food we serve because I know how hard it is to produce. Knowing who grew the food really changes it for me,” Buhler said. “It’s hard to get good quality, but it just tastes better. In our restaurant, we serve breads from Crumb Brothers in Cache Valley, pork from Beaver County, turkey from Sanpete County, cheese from Wasatch County, onions and other produce from Weber County, and have used other local vendors like Wasatch Meats and Willoughby Produce.”

With an emphasis on quality and flavor, the grill also caters to a specific audience – patients. This isn’t a situation where only the guests eat the fancy food, hospital patients can order from the same menu, with indicators on the menu showcasing which items fit specific dietary requirements. Even the physical menu itself is made to look like something you’d find in a highend restaurant.

30

“We want to empower people to eat what they want, and just about everything we have has gluten-free options,” Buhler said. “We also want to create a way for people to escape what can be a difficult situation of being in a hospital.”

Creative Diagnosis

This escape is why Buhler creates things for people to eat that they may not expect from a cafeteria, and definitely with prices that would be a far cry from the top restaurants. The grill varies the menu to reflect seasonality and different cultures. This can range from items like lobster rolls, sushi, and authentic Japanesestyle ramen, to street tacos and carnitas. But the favorite and most popular item is a comfort food to be sure.

“By far, the most popular item we serve is our meatloaf.

We probably serve 30 pounds of that every week,” Buhler said.

The meatloaf is served on Thursdays, which is usually reserved for Americana foods. The grill will feature celebratory favorites as well, such as food for Chinese New Year or providing a shrimp broil with King Cakes for Mardi Gras.

While providing a great eating experience for guests and patients, Buhler and Central Valley Medical Center are also focused on another key customer – their utah farm & fork

| spring 2021

CHEF AUSTIN BUHLER IN THE KITCHEN AT NEPHI HOSPITAL

employees. In addition to cooking a gourmet meal for the hospital board once a month, front-line workers and other medical staff regularly come to the grill for meals.

“Our employees love it and adjust their schedules so they can eat here,” said Brian Allsop, human resources director for Central Utah Medical Center. “This appeals to everyone and our employees are happier.”

Much of the appeal comes from the high-quality products being used. Buhler prefers to make as much from scratch as possible, whether that is

Feeding Utah's Hungry

tomatillo-based Salsa Verde sauce or their standard tomato sauce with fresh herbs, or slow-cooked meats that start cooking the night before.

The focus on quality and variety helps fulfill a creative streak for Buhler.

“I love the creativity. I’ll use varieties of colors, textures, and flavors just like an artist would,” Buhler said.

But Buhler added that in the end, it’s about the flavor and what the food can do for those who eat it.

Supporting Local Farmers

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

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“You could be having a terrible day, but [good food] can help,” Buhler said.

Many have had their days improve, as the grill has become one of the more popular places to eat in Nephi and the surrounding area. Where the grill would once serve maybe 35 to 40 meals a day, they now regularly serve more than 250.

For those looking for a doctor’s order to good taste, the Grill at Central Valley Medical Center is open to the public and ready to serve up delicious local meals for your health.

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ifty percent of all men over the age of 60 and as many as 90% in their 70s have some symptoms of benign prostatic hyperplasia (BPH) commonly referred to as an enlarged prostate. BPH occurs when the prostate gland increases in size. As it gets larger, it presses against the urethra making it difficult for men to empty their bladder completely.

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Through a small nick in the skin, an endovascular specialist locates the artery supplying blood to the gland. Micro-beads are injected to slow the blood flow to the prostate. This causes it to shrink. It’s done in the office, and patients go home the same day. “PAE is very appealing to those who don’t want surgery or who are not candidates for surgery,” says O’Hara. PAE can reduce the prostate up to 40% which relieves pressure on the urethra and improves symptoms. Dr. O’Hara encourages men living with this condition to reach out and asks questions about all treatment available to them.

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