Utah Farm and Fork - Winter 2020/2021

Utah Farm Bureau

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Adapting to Change

Winter 2020/2021

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Giving Thanks and a Great Resolution for 2021

By Ron Gibson, President, Utah Farm Bureau Federation

W

hat. A. Year. As we’ve come to the end of 2020, many of us are reflecting on the year that was and things that we did, or in this year… didn’t do. There have been plenty of memes online poking fun at the many unprecedented things that took place this year. While those can be fun, we can’t ignore the real suffering and devastation many have experienced this year. Our thoughts and prayers go out to those families.

However, I do recognize there are good things that came about this year too. In addition to “thoughts and prayers”, Utahns came together in miraculous ways this year to help one another.

One of those was the ‘Farmers Feeding Utah’ campaign that our newly created Miracle of Agriculture Foundation put on. It has been amazing to witness the generosity of so many — both those involved in agriculture and the many who are not — to give to help families in need.

Since we launched this program in May, we have been able to distribute approximately one million pounds of food to families in need. I think of the many farm families we were able to help, at least a little bit, by buying the products they worked hard to produce. I think of the many instances where families came through our donation lines, with tears in their eyes, grateful for the food that will help them get through the next little while. These truly were ‘Miracle Projects’.

This herculean effort could not have been made without your generous donations or the help of fantastic partners like Utah State University’s Create Better Health program and Hunger Solutions Institute. Led by Heidi LeBlanc and greatly supported by the USU College of Agriculture and USU Extension, these folks helped in countless ways and never once asked what was in it for them. Others like The Church of Jesus Christ of Latter-day Saints, Oakdell Eggs, Payson Fruit Growers, Ag Needs Trucking, and more, have given generously to these projects. And this doesn’t even include some farmers who refused payment for food — even though that was one of the goals of the campaign.

But as we look to 2021, I know many of us think of resolutions and things we want to do differently. One thought came to my mind, and I encourage you all to consider it. Shop Local.

That’s it. A simple concept that could really help our farmers & ranchers in the long-term. But this isn’t just the simple tagline that we’ve heard before, this is a plea for action. While we may not be able to supply all of our food needs from what is produced in Utah, we can certainly do a lot better than we are now.

I’m not talking about buying 10 times more sweet corn than your family could eat or drinking double the amount of milk as normal (though that would be nice!). I mean asking where products are from when you’re at the store and insisting that what you buy comes from a Utah farm, if possible. And if it isn’t from Utah, be willing to go to another store to get it.

This means when you’re buying apples at a local grocer, ask if they’re from Utah — and if not, why not? It means buying cheese from local Utah creameries; buying beef, pork, lamb, turkey, and more direct from local farmers & ranchers or stores that source locally; even buying popcorn from local farmers! There’s no better way to literally, put your money where your mouth is. If we really want to help local agriculture survive and thrive in Utah, we need to insist that our farm and ranch families have a local market for their food. That means insisting our grocery stores, restaurants, and more source from Utah. Finally, a resolution that is more than just words.

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CONTENTS

6

Utah Banking Leader Shares His Desire to One Day Be on the Ranch

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18 20 22

14 24 26

Jones Creek Beef — Adapting to Change Harmons — Moving From Trend Seeker to Trend Setter SNAP & Farmers Market Healthy Eating for a Happy New Year The Science of Happiness Epicurean Excellence: Eva's Restaurant and Bakery Peppered Rib Roast with Roasted Garlic Sauce

27 Practically Perfect Pierogi 28

24 30

The Art of Candy Making — My Favorite Tradition 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), December 2020, volume 66 number 5. 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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Utah banking leader shares his desire to one day be on the ranch

By Matt Hargreaves, Editor, Utah Farm & Fork Magazine

Left: Scott Anderson.

Top: Jesselie Anderson with wool.

Bottom left: Scott and Bill White 2018.

Bottom right: Heber Zions Branch Harvest 2020.

U

tah Farm & Fork caught up with Scott Anderson, who is president and chief executive officer of Zions Bank, Utah's oldest financial institution.

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Zions Bank operates locations in communities throughout Utah and Idaho. Founded in 1873, Zions Bank has been serving the communities of the Intermountain West for more than 140 years.

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So that’s your hometown? Where else have you lived during your life?

San Francisco, New York, Italy, Tokyo

Do you have a garden, fruit trees, raise animals, or grow anything for people or animals to eat?

We raise grass and alfalfa.

Tell me about your family.

I grew up as the second oldest in a family of six boys and one sister. I am married and have 3 children and 6 grandchildren.

Did you have favorite things to do as a child? Or things you hated doing?

I loved spending the summers on Hebgen Lake with my grandparents and cousins. I enjoyed playing tennis and water skiing, and love reading.

Tell me about your childhood.

I grew up in Utah.

I had a great childhood. My brothers and sisters were my closest friends. My cousins were like my brothers and sisters. We enjoyed being together and doing things together. We would spend our summers with my grandparents at their cabin on Hebgen Lake, Montana.

Were you raised on a farm or a ranch (or have family that has any farming experience)? 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?

My grandfather was a farmer and rancher in Paris, Idaho. However, he moved with his family to Salt Lake City and gave up farming. My uncle had horses and so we learned to ride and do barrel racing. We have a 10-acre plot of ground in Huntsville where we grow alfalfa.

My wife, Jesselie, has family with ranching operations in Nevada where they raise sheep and cattle and feed for their animals. It is a pretty big operation — the Ellison Ranching Company. We went out to watch them shear their sheep last spring.

Also, I took my grandson and granddaughter with me to tour the Holt Family Dairy in Enterprise. It was amazing.

A native of Salt Lake City, Anderson joined Zions Bank in December of 1990.

Anderson received a bachelor's degree in philosophy and economics from Columbia University in New York. He also received a master's degree in economics and international studies from Johns Hopkins University in Baltimore, Maryland.

Active in community affairs, Anderson currently serves on several business and nonprofit boards.

Let’s start with the basics: What is your full name?

A. Scott Anderson Where were you born?

Salt Lake City

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On a related note, I really enjoy cowboy poetry and love how its humor and storytelling captures the ranching experience. My wife and I attend the annual Cowboy Poetry Festival in Elko, Nevada every year.

We enjoy many of the performances about raising animals by Waddie Mitchell, Baxter Black, and other talented cowboy poets.

Did your family have a garden or grow fruit trees when you were growing up?

We always had tomato plants and zucchini growing in our garden. Everyone had responsibilities to take care of our small garden. We also had apricot and peach trees. As a youth, we would spend time thinning and weeding the sugar beets at the Stake Farm [for the Church of Jesus Christ of Latter-day Saints].

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

I was not a perfect child, but I had great parents that were patient and understanding.

What type of student were you while growing up?

I enjoyed school and was a good student, active in sports and student government. I enjoyed English, math, and history.

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

I am a banker. I am the president and CEO of Zions Bank. I meet with a lot of customers, helping them get the loans and banking services they need. I deal with a lot of issues of risk. I meet with employees and try and facilitate their efforts to do a deal or correct a problem.

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

I am married and live in Salt Lake City. My wife and I have three children, and six grandchildren, with one due in January 2021.

You’ve lived in other places besides your current residence, are there things you liked to eat that reminded you of home?

We enjoy hamburgers. We also enjoy Japanese, Mexican, Chinese, and Italian food. Japanese noodles are my favorite.

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 enjoy food and eat everything.

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

I enjoy eating.

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

Utah has great restaurants. I love Hires Big-H, Valter’s, J. Wongs, and Bill White has some excellent restaurants in Park City.

Top: Scott grilling at employee BBQ. Bottom: Scott Anderson at the Cowboy Poetry Festival.

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

Monkey brains.

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

A specially prepared Italian dinner at Valter’s, including handmade pasta. He is a great host and chef. His food is fabulous. I also had an enjoyable meal during the Sundance Film Festival at Bill White’s Farm. It was a multi-course meal based on a “fire and ice” theme, including pork belly delivered to the table inside a bell jar infused with smoke. I love that Bill White grows his own produce and serves it up seasonally.

I do like to cook.

I especially like to cook breakfasts, grilled cheese sandwiches, and white fruit cake, a family recipe from Switzerland handed down by my grandmother.

I also like to make ice cream.

Why do you love that so much?

Two things: (1) white fruitcake; and (2) German pancakes. I love eating both. Making both connects me with many fond memories of my family and ancestors. Both are traditions in my family.

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

Spam and German pancakes and white fruitcake.

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

A can of soup or a bowl of Rice Chex.

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

Yes. Many times.

Any other thoughts about agriculture or farmers & ranchers?

I love being on a farm or ranch. I would like to retire one day and have a large farm with some animals.

Working in the soil is therapeutic for me.

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

Turkey with everything: yams, potatoes, beans, rolls, pumpkin pies.

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

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Is there anything else you’d like to add to our conversation with the readers of UTAH FARM AND FORK? I so admire our ranchers and farmers for putting in the time and making the sacrifice to provide us with the bounty of the earth. utah farm & fork

| winter 2020/2021

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Jones Creek Beef Adapting to Change

By Matt Hargreaves, Editor, Utah Farm & Fork magazine

S

PRINGVILLE, Utah. From Utah’s earliest days when they were asked to settle Hobble Creek (near present-day Springville), the Crandall family has been a mainstay of Utah County agriculture. As people began to outnumber cattle in Utah County, the family learn to adapt to keep doing what they love — feeding America.

Being able to adapt to new circumstances has been the standard since pioneers made their way into the Utah territory. When Brigham Young called families to settle various locations, communities often had to adapt to new climates, growing conditions, and more.

both cattle and sheep, eventually focusing more on beef cattle. The Crandalls followed the practice of grazing their cattle in pastures around mountain canyons during the spring, summer, and fall while moving to valley pastures during the winter.

Improving irrigation techniques and transportation methods allowed even more of the arid West to be settled. During this time, the Crandall family raised

“Over generations, we would graze our cattle near Nephi in the winter, and then move them to pastures near where the Jordanelle Reservoir is today in the

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When Wes first got married to his wife Nikki, they lived full-time on the ranch in Wyoming but Wes saw an opportunity to expand what the ranch was thencurrently offering. By creating their own branded beef, Wes could expand upon the number of cattle they were currently selling to friends and family, and look to get it into local stores — and thus Jones Creek Beef was born.

summer,” said Wes Crandall, the sixth generation of his family involved with the family ranch.

Left: Rhett and Beth Crandall with their dog Flint, Utah Farm Bureau's farm dog of 2020.

Top middle: Wes and Duke Crandall.

Bottom middle: Nikki and kids on 4-wheeler.

Right: Beef with blue cheese.

It was in the late 80s when the government built Jordanelle, that the Crandalls were compelled to find a new place to graze their cattle. They eventually bought a ranch near the small town of Robertson, Wyoming.

Though four hours away from their winter grazing ground, the area has been great for their family.

“We learned a lot in the early days of working with retail that was all new to us,” Wes said.

“As a young kid, I loved going up to the ranch,” Wes said. “It was perfect, with plenty of time to be on horses, riding ATV’s, shooting BB-guns, and helping with the animals.”

“We asked if Walmart would be interested in selling our beef, and they said ‘yes’ and gave us 100 stores to sell in,” Wes said.

With the home base still in Springville, the distance has meant a longer commute for Wes’ dad Calvin, as he juggled driving back-and-forth for church meetings, local irrigation board meetings, and more. But the family remained committed to the family business and each other. Working livestock has always been a family affair, which included Calvin and his wife Kathryn, and their kids Wes, Chase, Rhett, and Karen.

Changing the Normal Way of Doing Things Raising cattle in Utah typically involves raising young calves until they get to a certain weight, and then selling them to feedlots in the Midwest where they can have additional weight put on before going to market.

However, many ranching families will keep a few cattle until market size and sell them to individuals directly — typically as a whole, half, or quarter beef.

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With the new venture, Wes began marketing the family’s grass-fed beef as a niche, value-added product — stepping a little out of the traditional way of selling beef as a commodity. Wes focused on the health benefits of beef and was able to get one local grocery store to take a chance.

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Then things changed seemingly overnight in 2012, all because they asked another retailer if they wanted to sell their grass-fed beef. One. Big. Retailer.

The demands from the stores were such that they needed 500-800 beef cattle per week to keep up, and that kind of scaling required outside help.

“All of the sudden, we couldn’t fully supply all the beef ourselves and we had to expand and develop a network of ranchers to sell under this label that would keep to the standards we and our customers were wanting.”

Walmart began featuring Jones Creek Beef in stores in Utah, as well as California, Colorado, North Carolina, New York, and Texas. As sales were increasing, Walmart began expressing its interest in expanding to more stores — jumping from 100 stores to 1,800 stores.

To meet these demands, the Crandalls began working with other ranchers in Utah, as well as from California,

Colorado, Idaho, Montana, Oklahoma, Oregon, Texas, Washington, and Wyoming to get the beef they needed. Walmart also brought on another brand of grass-fed beef, to diversify its supply chain.

Unfortunately, this resulted in a split of the locations where you could find Jones Creek Beef, with it currently located in the eastern and southeastern U.S.

Adjusting to New Customers As the retail side of Jones Creek Beef expanded, so did the palates of their customers. The Crandalls saw this as an opportunity to get back to their roots and into the lamb market. They purchased the ‘Morgan Valley Lamb’ brand from its founders, Jamie and Linda Gillmor back in 2013 and brought back the popular brand of lamb.

The Gillmors had a loyal following of fans who purchased lamb, and it made sense for the Crandalls to bring it back and expand what they could offer their customers. In addition to home use, many restaurants were fans of the lamb and awaited its return.

Restaurants represented another new customer base that has grown over the years, with the Crandalls selling their beef directly to many well-known national chains.

“Starting Jones Creek Beef was a way for me to find a way to stay on the ranch and expand what our family had going,” Wes said. “But it’s grown so much that I actually get to spend less time on the ranch, and more time in the office. But I still try to get out on our horses and work on the ranch as much as I can.”

Adjusting Yet Again With all the growth to new markets, 2020 has provided a new challenge for the Crandalls, and many others in agriculture. As the global Covid-19 pandemic swept across the country, restaurants, cafeterias, cruise ships and more began closing their doors. This in turn led to calling food suppliers, like the Crandalls, to cancel orders.

“It has been a hard year for sure,” Wes said. “We’ve had sporadic orders and times when we had to work with our ranchers to hold off on new orders as well.

Other secondary markets for beef products have disappeared as well.”

While some orders have changed to stores or restaurants, Crandall has seen an uptick in families buying more beef directly, which remains a key part of their business.

“More people have been looking to buy direct and get good quality beef,” Wes said. “By far, the most popular is to buy a ¼ beef, which will last a while for a family that eats beef 2-3 times per week.”

Despite the challenges of growth and a fluctuating market, Crandall is looking forward to better days in 2021 as they continue to expand their offerings straight from the ranch. There may be future needs to adjust along the way, but that is something this family has been doing well for more than 100 years!

Top: Rhet Crandall with Flint and cattle.

Middle: Beth Crandall feeding calf.

Bottom: Crandall family.

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HARMONS — MOVING FROM TREND SEEKER TO TREND SETTER

By Matt Hargreaves, Editor, Utah Farm & Fork Magazine

I

n our world of chasing trends, there might not be an industry that pays more attention to the interests of its customers than grocery stores. Fruit cake will only get a prominent role on aisle five if it sells, or it will be unceremoniously moved to the bottom shelf of the seasonal aisle or worse. But a local grocer remembers the moment it decided to move out from the trend seeking business and began setting the customer trends themselves with its focus on quality.

Harmons got its start back in 1932 when Jake and Irene Harmon started a small grocery store called The Market Spot at 3300 South & Main Street in what is now South Salt Lake. The family sold fruits and vegetables there until 1945, when it moved to 4000 West and 3500 South and started The Green Store, eventually turning into the company’s first Harmons. Staying small for several years, the company only had two stores in 1976, then jumped to eight by 1998. The next 15 years saw an era of expansion as the company doubled its store count and introduced locations

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into downtown SLC. Currently, the company features stores from St. George up to Farmington and over 300 of its own branded products. But this “premium” grocer didn’t earn this reputation on accident.

As Harmons was beginning to expand its stores, a large competing grocery store built a new location right next door. It proved to be an epiphany for company leadership.

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“We had leaders in our company recognize that we couldn’t keep running the race to the bottom,” said Aaron Ballard, Executive Chef for Harmons.

“We needed to be unique and not keep pushing to be the lowest priced food. We didn’t want to just come out with products because someone else did.

We wanted to go after quality, buy as much locally as possible, and make our own products.”

Quality at the Store Chef Ballard, the culinary Gandalf of the company, has worked in just about every facet of the creative and cooking process of Harmons, giving him a perspective when it comes to recipe creation that both fits real families’ schedules, while also introducing what they feel is the best food around.

their stores. Other grocery stores have noticed the success Harmons has had and attempted to follow suit, but not exactly with the same results.

Ballard shared that Harmons will put years and years of work into the development of recipes and product lines and is always evaluating how they are received. Each product line goes through a process of testing and evaluation, even competing against other Harmons locations, before final approval.

“It can take us 2-3 years sometimes to get all the elements working right,” Ballard said. “Over the years, I have developed possibly 150 recipes, and we might have only kept about 25 currently. It took us two-and-a-half years to develop our salsa right.”

Quality at Home

“Starting around 2010, we saw an increased interest in culinary topics and molecular gastronomy (food science), but it can be hard to identify with,” Ballard said. “We don’t want to be so odd that people can’t identify with the product, but we’re helping people be more exploratory with their food at home.”

The advantage a company like Harmons has over a restaurant is that it is as happy encouraging customers to buy ingredients and cook at home as it is seeing them enjoy food the store has prepared.

The Covid-19 pandemic has even encouraged aspiring cooks to put more time into food creation at home.

As people began to be more interested in food, Harmons began offering more in terms of hot foods, ready-to-serve meals, and cooking classes in

“People really have started to realize they can cook restaurant-quality food at home and have become more exploratory in their food at home,” Ballard

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Left: Cheddar broccoli soup.

Right: Green onion cheeseball.

said. “Money people set aside for traveling went to RVs and food instead.”

Ballard explained further that the technology associated with food prep has also given home cooks better tools to work with.

“The pelletized smoker has changed people’s feelings for making restaurant-quality food at home,” Ballard said. “Instead of saving money to go out, they save and buy a Traeger or Sous Vide.”

Quality Ingredients In addition to quality prepared foods and specialty items, Harmons has also focused its buyers on bringing in quality, local products for sale. This has included the likes of Bar 10 beef from Kane County, Hollow Tree Honey whose bees gather honey along the Wasatch Front, and Heber Valley Artisan Cheese. Ballard said the company strives for the best local food it can find.

Ballard shared that some local companies have done so well with the little guidance they received, they eventually became too big and developed their own national brands.

While Harmons continues to influence food tastes through its offerings, there is also the balance of being approachable and offering food for everyday living. Ballard himself admits to enjoying a corn dog when he’s feeling nostalgic for his childhood or doesn’t want to labor over individual Cornish hens for a dinner party. So, if homemade Burrata cheese or Strada bread pudding isn’t your thing, there will be plenty of other offerings at your nearest Harmons to satisfy your palate.

Top: Freshly prepared Salad.

Bottom: Hollow Tree Honey.

“We encourage our buyers to go to farmers markets to find local vendors,” Ballard said. “We also offer grants to help local companies build themselves up.”

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Grandma Zelma with little Zelma, representing five generations of Oakdell farmers.

Our egg production continues to evolve as it has over more than 115 years.

We are constantly evaluating, researching and identifying new and better ways to improve food safety, sustainability and the well-being of our chickens while meeting the changing needs of consumers. We remain committed to providing a variety of fresh, high-quality eggs from our family to yours. utah farm & fork

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From our family to yours

FARM BUREAU FARMERS MARKET GIVES LOWINCOME FAMILIES ACCESS TO FRESH PRODUCE

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

W

hen you visit a farmers market, you usually come with a pocket full of cash or search out vendors who accept cards or digital payments like Venmo. You complete your transaction and continue on your way with bags bursting with fresh, colorful fruits, vegetables, and more. But have you ever stopped to think about other shoppers?

A farmers market is usually an open-air space, and anyone should be able to participate, right? But there is a demographic that has a harder time participating than others ­— low-income families who use SNAP.

SNAP or Supplemental Nutrition Assistance Program (formerly known as “Food Stamps”) is a government-run program that assists low-income families to buy food and other items at the grocery store. Participants apply through the United States Department of Agriculture and Food and are eligible based on a series of different requirements and qualifications, including income, dependents, and disabilities.

SNAP recipients have a special debit card (called EBT or Utah Horizon card) issued from their state that is only compatible with select card machines.

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Because the machines tend to be expensive and come with significant paperwork, most individual farmers and vendors are daunted by the process of applying.

To solve this problem, the Utah Farm Bureau applied for its Murray Park Farmers Market to be able to accept SNAP customers. Recipients of SNAP bring their cards to the Information Booth at the market and are given wooden tokens, worth $1 per token, in exchange for the charge to their card. They then spend their tokens around the market, and at the end of the day, the vendors are reimbursed for the tokens they collected from the customers.

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In addition, the Utah State Department of Health also offers a program called “Double Up Food Bucks” (DUFB), which matches what SNAP recipients spend at a market up to $30 for free to spend only on fruits and vegetables. This means if a SNAP customer spends $30 off their card, they get an additional $30 for free to spend on fresh fruits and vegetables. The difference is delineated by different colored tokens. Tokens that represent the money off their card are wooden and can be spent on any staple food item at the market. The free produce tokens are green.

The SNAP and DUFB programs not only offer low-income families access to farmers market produce but also incentivize increased consumption of fresh fruits and vegetables and brings more clients to market vendors.

This year in particular, with an increase in unemployment and financial stress due to the pandemic, Utah Farm Bureau wanted to expand the community’s access to our local farmers and access to fresh, local products. We believe in a healthy economy, healthy people, and helping local farmers be successful. The SNAP and DUFB programs help us realize our goals and is a wonderful service to the community.

Utah Farm Bureau processed more than $40,000 of incentives during the 2020 season; proof of the program’s necessity and usage from the community.

“The SNAP program is the best thing to happen to Murray Farmers Market,” said Linnaea Mendoza, owner of Salsitas Mendoza, a vendor at the market. “What an amazing way to help local farmers and producers offer quality food in the face of a pandemic and increasing food insecurity within our communities.”

Utah Farm Bureau is planning to expand the program to our South Jordan Farmers Market in 2021, with the same goal to provide increased food access to disadvantaged populations and help our local farmers and ranchers increase their customer base.

If you know someone who has an EBT card, encourage them to shop at a farmers market next year! You can find a list of all the markets that accept EBT cards and other resources on Utahns Against Hunger’s website: uah.org/gethelp/snap-farmers-market.

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

T

he average American consumed about 4,500 calories on Thanksgiving Day when taking into consideration pre-meal snacking, the actual dinner, dessert, then evening leftovers. That is enough to gain a pound or two, which can be remedied, but how many more days like this will there be?

Actually, there is the potential for quite a few as the holidays approach. Though COVID-19 is changing the way we celebrate, there will still be food on pre-holiday occasions, then there is Christmas Eve, Christmas Day, Christmas week, New Year’s Eve, New Year’s Day and beyond. In addition to extra meals and calories is the reality that activity levels generally taper off during the holidays. The combination of overeating and not much exercise has the potential to provide weight gain that is often not lost, and year after year, a few more pounds can add to the tally.

With planning and discipline, it is possible to get through the holidays and into the new year without gaining weight and being mad at yourself later...

Consider these tips for healthy holiday eating.

1. Eat what you love and leave what you like. You

don’t have to eat everything that is put in front of you.

Make careful choices and stick with the foods you enjoy most. Don’t select foods that aren’t your favorite just because they are there.

2. Follow the three-bite rule. People seem to most

enjoy the first and last bites of what they eat, so put a bite in between and call it good after three.

3. Focus your attention on enjoying those you are with, not the food.

4. Fill your plate with 80 percent healthy foods, and save the other 20 percent for dessert or treats.

5. Skip the punch and eat the cake. You’ll likely enjoy eating your calories more than drinking them.

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6. Don’t save up for later. It doesn’t make sense to

starve all day because you have a gathering that night.

You will likely end up consuming more because you are hungry. Eat light, but don’t skip meals.

7. Pack snacks. Keep healthy snack choices available

in your purse, bag or car when you’re on the run so you don’t overeat at mealtimes.

8. Don’t skimp on sleep. Being tired and cranky won’t be good for anyone during the holidays.

9. Drink water. Staying hydrated during the hustle

and bustle will help you feel your best and will also help you not feel so hungry when you get to the table.

Drink water with your meals rather than soda.

10.

Make small daily changes. Use whole wheat bread instead of white. Eat vegetables every day with dinner. Make sure your dessert includes a fruit. Use herbs and spices instead of salt to flavor your meals.

Eat a green salad every day.

11.

Serve meals on a smaller plate to help you practice portion control.

12. Pack lunch each day instead of eating out.

13.

Walk or do some form of exercise for at least 30 minutes a day.

Pick one of the tips above and do it each day until it becomes a habit. Then move on to another one. Over time, the simple choice to do one healthy thing will have helped you create a healthy lifestyle. The joy you feel from accomplishing a goal will be the gift that keeps on giving.

THE SCIENCE OF HAPPINESS

By Susan Furner, VP Consumer Engagement, Utah Farm Bureau Federation

S

cience is showing us the mind is trainable.

“Mental traits such as happiness, calm, generosity, compassion, and connection are not hardwired, unalterable factory settings, they are, in fact, skills that can be trained,” said Dan Harris of ABC News.1 If you stop reading right now — that one thought is enough.

The mindset of “I will be happy when” leads us to do the direct opposite of what will truly make us happy or make our lives better.

We are on a journey to find happiness, and each of us has a personal definition of what brings it. From time to time, we’ve all fallen into the trap of I will be happy when . . . fill in the blank; when I earn more money; when I take my dream vacation; when I buy a house; and the list goes on.

In a 1999 research experiment, Daniel J. Simon and Christopher Chabris tested selective attention. Volunteers watched a video of two basketball teams, one wearing white shirts and the other black shirts, who were passing a basketball. Participants were instructed to count how many

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Mere thought can change our brain structure. Think of the power of that. We can rewire our brains to be more positive, resilient, and optimistic.

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we cannot see what is right in front of us. We tend to miss what we’re not looking for. Are we looking at the list of things that need to be done today or focusing on the bottom line and missing opportunities to make connections with people around us?

Reset When we are looking for something, we often see it. After buying a new car, we notice the car make and model everywhere on the road. We see what we are looking for. If we are looking for the negative, we’ll find it. If we’re looking for the positive, it will be there.

Get started on the path of positivity. Meditate.

Meditation can give a sense of calm, peace, and balance that can benefit both emotional wellbeing and overall health. The good news is these benefits don't end when the meditation session ends. Find something to look forward to, whether it’s a vacation, or stopping off to get a favorite treat at the end of the day. Be intentional about performing random acts of service. Create positivity in physical environments. Add color, plants, art, or music to create a positive space.

Spend time outside in nature. Take a break from TV and social media.

Gratitude When our brains constantly scan for and focus on the positive, we become happier, full of gratitude and optimism.

Few things are more important to our personal happiness than gratitude. If we practice thankfulness consistently, negative thought patterns will gradually grow weaker.

times the players in the white shirts passed the basketball. About 25 seconds into the video a person dressed in a gorilla suit walks through the action for a full 5 seconds as the teams continue to pass the ball. Afterward, the volunteers were asked to write down how many passes they counted, and if they noticed the gorilla walking through the teams. They tested this on 200 people and nearly half of them completely missed the gorilla.

When the researchers told them about the gorilla, many of them didn’t believe it and insisted on watching the video again. During the second viewing, they were looking for the gorilla and it was impossible to miss.

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The more we practice gratitude, the more easily and naturally it becomes. Experts suggest keeping a gratitude journal. The key to being successful at keeping a gratitude journal is to make it a happy ritual. Pick the same time each day to write in the journal, make it easily accessible, set a phone reminder to write an entry.

Other ways to practice gratitude is to say three gratitudes at the dinner table, think of one thing you love about your job as you walk through the door, or write a letter of thanks to someone who has helped you along the way and deliver it in person.

Shawn Achor, author and advocate of positive psychology, shares that studies have shown consistently grateful people are more energetic, emotionally intelligent, forgiving, less likely to be depressed, anxious or lonely, are more optimistic, more socially connected, and sleep better.

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As we become more skilled at picking up on positives all around us, we become better at seeing things to be grateful for in our relationships.

Connection We all have a need for social support and connection. The Harvard Men Study was one of the longest-running psychological studies. It followed 268 men from their entrance into college in the late 1930s all the way through the present day.

Through the wealth of data collected in the study, scientists have been able to identify the life circumstances and personal characteristics that distinguished the happiest, fullest lives from the least successful ones. George Valliant, the psychologist who directed the study said he could sum up the findings in one word, “love.” Seventy years of evidence shows that our relationships with other people matter, and matter more than anything else in the world.2 We need social connections and meaningful relationships to thrive. When we have a community of people we can count on like our families, friends, co-workers, and congregations we multiply our emotional, intellectual, and physical resources. We bounce back from setbacks faster, accomplish more, and feel a greater sense of purpose and happiness.

“Happiness is not the belief that we don’t need to change; it’s the realization that we can.”3 As we intentionally look for the positives in life, we are led to gratitude and gratitude then leads us to meaningful relationships. Could true happiness really be so simple? The science of happiness suggests that it is.

1—Ten Percent Happier with Dan Harris, ABC News.

2—Valliant, G. ( July 16, 2009). Yes, I stand by my words, “Happiness equals love—full stop.” Positive Psychology News Daily.

3—Achor, Shawn (2010) The Happiness Advantage.

Epicurean Excellence: Eva's Restaurant & Bakery

By Julie Roberts

A

s a small child who loved to cook by his great-grandmother’s side, Charlie Perry — a longtime member of the Utah Farm Bureau — always knew he wanted to be a professional chef. What he didn’t anticipate is that in addition to fulfilling that dream, he would own and operate a restaurant and a bakery — both named after his greatgrandmother and culinary inspiration, Eva Coombs.

Evolving as a chef Thinking back to his boyhood years, Perry recalled the dishes his great-grandmother, whose parents were Dutch, would create. She frequently prepared delicious traditional Dutch pastries including ebelskivers, a pancake-style treat about the same size as a doughnut hole. Perry affectionally labels her cuisine style as “American Grandma, but with Dutch influences.”

Also, Eva enjoyed cooking traditional American dishes—or even, on occasion, processed food. Perry described one special day when he requested that she prepare SpaghettiOs, the classic canned pasta that many American kids adore. She did so, as any doting greatgrandmother would, but she couldn’t resist adding her own personal touch to the dish.

“I saw something melting and bubbling, and I later realized she added butter to the SpaghettiOs,” Perry said. “She used tons of butter in her cooking. I remember finding pockets of butter in her mashed potatoes.”

feta, mushrooms, a six-minute egg, and arugula.

Another offering, fittingly titled “oink oink oink,” consists of pork belly, pork loin, bacon-wrapped garlic, celery-apple salad, mustard vinaigrette, and cambozola.

After spending years of his childhood training with his great-grandmother, Perry was ready to explore the world of fine dining. He honed his cooking skills in San Francisco, where he worked with several professional chefs including Pascal Rigo, the founder of La Boulange Bakery. He later moved to Seattle, where he spent some time working in several high-end restaurants.

While Perry does switch his menu offerings to include seasonal options, he is not a fan of change just for change’s sake. One dish that will probably remain in place for the foreseeable future is the sautéed brussels sprouts served with toasted hazelnuts and cider vinegar, which Perry identified as Eva’s “most popular menu item by far.”

While Perry appreciated the world-class training he received while working in San Francisco and Seattle, he knew it would be difficult to successfully operate a restaurant in those expensive cities. So, in 2008, he made his way back to Utah — and honored his greatgrandmother by starting a restaurant in her name.

Becoming a restauranteur In 2009, Perry opened Eva in a charming downtown Salt Lake City location. He opted for a small-plates menu with an array of eclectic dishes including the shrimp and grits dish prepared with 24

His efforts to create innovative and tasty meals have paid off; Eva has become a popular eating destination among Salt Lake City locals and with tourists. Because of the restaurant’s success, Perry was able to start a second business venture in 2012: Eva’s Bakery.

Learning the Bakery Business Even when he was aspiring to become a restauranteur, Perry hadn’t originally considered opening a bakery. “My dad had to convince me to do it,” he admits. His dad, Lynn Perry, had an obvious reason for wanting his son to start this new business. Lynn is the president of Central utah farm & fork

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his menu at Eva’s Bakery. One customer favorite is the ham and butter sandwich, which consists of French ham and European butter on a fresh baguette. “I try to buy local products as much as possible, but you can’t beat the European butter,” Perry said.

Other popular items for sale at Eva’s Bakery are the eclairs, croissants, and the kouign-amann (pronounced Milling Co., one of the largest organic flour “Queen Amann”), a French pastry that is a mix milling companies in the nation. between a sticky bun and sugared croissant.

Having a connection to a flour mill has certainly been The name comes from the Breton language an asset to Eva’s Bakery. However, Perry experienced words for cake (kouign) and butter (amann) a learning curve when he launched this new venture. and is widely considered to be one of the most “I knew how to run a restaurant, but running a bakery delectable French pastries — and one of the most challenging for chefs to prepare. was entirely different. They are more different than people would think,” he explained.

Rising to the Occasion

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Operating a restaurant and a bakery isn’t easy at the best of times, but the pandemic has created 25

uniquely difficult challenges for all Utah business owners. Perry has adapted to the situation with the help of a Paycheck Protection Program loan and a Shop in Utah grant. He has also cut back on menu items, prioritizing the items that are the most beloved by the customers. “We make our most popular items, and we make them perfectly,” he said.

He is looking forward to better times ahead in the restaurant industry, with new dishes to prepare and new customers to meet. “I can’t picture doing anything else. I love being a chef, and I love operating my businesses,” Perry said. Greatgrandmother Eva would certainly approve.

HOW TO CARVE A PRIME RIB

To get delicious, even slices from the Prime Rib, first turn the roast on its side and remove the ribs. To do this, follow the curve of the ribs as close and you can making sure to hold the roast steady with a serving fork or tongs. Once the ribs are removed, turn the roast with the fat side up and carefully slice pieces to your desired thickness.

BUYING PRIME RIB (STANDING RIB ROAST)

When cooking for 4 people or fewer, it might be better to purchase a steak or call ahead to your meat counter to order the size of roast you prefer. For bone-in Prime Rib, purchase a prime rib that has 1 rib for every 2 people.

COOKING PRIME RIB The best way to cook Prime Rib, or the Ribeye Roast, is by roasting it in the oven fat side up to your desired doneness and allowing it to rest, tented by aluminum

foil for 10-15 minutes before slicing. This will ensure that the juices have a chance to settle before cutting into the roast. It’s also important to remember the temperature will continue to rise 10 to 15 degrees when it comes out of the oven.

Roasting times may vary depending on the size of the roast and if it is boneless or not. It’s always best to follow the individual recipe or packaging for specific times.

At the store, Prime Rib can go by different names including Standing Rib Roast, Holiday Roast or Ribeye Roast. It can be found in the meat case with both boneless and bone-in options. The Ribeye Roast comes from the Rib Primal which gives it the rich, beefy flavor everyone loves. It is savory, fine textured and typically has generous marbling.

PEPPERED RIB ROAST WITH ROASTED GARLICSAUCE

Show your friends that you're an expert in the kitchen. Peppered Ribeye Roast served with a creamyroasted garlic sauce is nothing but delicious.

3 HRS | 15 MIN | 8 SERVINGS | 200 CAL | 26 G PROTEIN

INGREDIENTS: 1 beef Ribeye Roast boneless, small end (4 to 6 pounds) 1 tablespoon chopped fresh parsley 2 teaspoons coarse grind black pepper 2 medium heads garlic 2 teaspoons olive oil 1 cup reduced-sodium beef broth 2 tablespoons dry sherry 1/2 cup half-and-half 1/4 teaspoon salt Chopped fresh parsley (optional)

COOKING: 1.

Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Press evenly onto allsurfaces of beef roast.

2.

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip iscentered in thickest part of beef, not resting in fat. Do not add water or cover. Cut about 1/4 inch on top ofeach garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12inch square heavy-duty aluminum foil; drizzle each with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold.

Fold in open ends to seal. Place alongside roast in pan. Roast beef in350°F oven 13/4 to 2 hours for medium rare; 2 to 21/4 for medium doneness.

Roast garlic 11/4 to 11/2hours or until very soft and golden brown; set aside.

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3.

4.

5.

Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roastto carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue torise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile, squeeze garlic cloves from skins into small bowl; mash with back of spoon. Combine garlic, broth and sherry in medium saucepan; bring to boil. Cook 10 to 11 minutes or until reduced by half. Addhalf-and-half; reduce heat and bring to a gentle boil. Continue cooking 4 to 6 minutes or until sauce isreduced to 1 cup, stirring occasionally. Keep warm.

Carve roast into slices; serve with sauce. Garnish with additional parsley, as desired.

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PRACTICALLY PERFECT PIEROGI

By Hannah Haslam, Food Writer, Utah Farm Bureau Federation

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art of my mother’s family comes from Poland, and while I honestly don’t know much about those ancestors or their culture, one thing my mother did teach me about was pierogi. Any time my school had a cultural day, there would be my mother, frying up polish pierogi in butter, to give my classmates a taste of my cultural heritage.

Pierogi is Poland’s national dish, and for good reason- they have been perfecting it since at least the 13th century. The half-moon dumplings are made with unleavened dough and generally filled with potatoes and cheese, but you can fill them with anything you want. You can also make a sweet version (by stuffing the dough with cookie butter or jam and serving them over ice cream- yum!).

A quick search on the internet will pull up endless ways to make the dough, some probably more traditional than others, but I have found the recipe I use to be easy to roll and work with, even for a beginner. Below you will find an autumnal pierogi filling, but feel free to change/modify the filling to your taste. Enjoy!

INGREDIENTS:

2 sweet potatoes OR 1 butternut squash, peeled and cubed olive oil salt and pepper to taste ½- 1 tsp chopped thyme (optional) ½-1 teaspoon garlic powder ½-1 teaspoon onion powder 2-4 tablespoons caramelized onions (optional) 1 ½ cups mild melting cheese (such as Gruyère, provolone, Gouda, or fontina) 2 1/4 cups all-purpose flour 1 teaspoon salt 1 tablespoon unsalted butter, melted 1 tablespoon oil 1 cup sour cream 1 large egg 1 large egg yolk unsalted butter, to brown the pierogi sour cream/apple sauce/chives/ sautéed onions or mushrooms for serving Preheat the oven to 425°F. Drizzle olive oil over the potatoes or squash and sprinkle with the spices. Roast for about 20 minutes, or until fork-tender.

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TO MAKE THE DOUGH:

In a large bowl, combine the flour and salt. In a separate smaller bowl, mix the butter, sour cream, egg, egg yolk, and oil. Add the wet ingredients to the dry ingredients and stir until a dough forms. Let the dough rest, covered for 10 to 20 minutes.

Once the vegetables are roasted, add them to a blender or food processor and blend until smooth.

Stir in your cheese of choice and the caramelized onions, if using, until combined. Taste and adjust seasoning — I generally find I always need to add a little something, so make sure to taste it!

Lightly flour your work surface. Divide the pierogi dough in half. Keeping the other half covered, roll one half out as thinly as you can without tearing the dough. Occasionally check to make sure the dough doesn’t stick to your work surface. Use a round cookie/biscuit cutter to cut rounds out from the dough. I find that a 3-4-inch round is easier to work with than something smaller. Place the cut dough on a sheet of parchment paper.

Repeat with all the remaining dough, including the other half.

Take anywhere from 1 to 2 teaspoons of filling (depending on the size of your dough round) and place it in the center of each round. Brush the edges of the rounds with water then fold it over and press it closed with a fork to help it seal.

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Place the perogies on a sheet pan and freeze them till solid, then you can put them in a zip-lock and store them in the freezer to have whenever you want!

Most people cook their pierogi by boiling it first, but I find that just adds another step. I cook them like you would gyoza- place them frozen in a pan with 1/8 -1/4 cup of water and steam them with the lid on for 3-4 minutes, most of the water should evaporate, but drain any that might be left, then pan fry them with a couple of tablespoons of butter in the same pan until both sides of each dumpling are crispy and golden brown. This works perfectly and takes out the necessity to boil them, and saves you dirtying another dish! Serve immediately with any combination of the following: sour cream, sautéed onions, sautéed mushroom, chives, cold applesauce.

This recipe has been modified from Jessica Merchant’s blog ‘How Sweet Eats’.

The Art of Candy Making — My Favorite Tradition

By Bailee Woolstenhulme, Communications Specialist, Utah Farm Bureau Federation

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remember as a young girl going over to visit my grandparents around Christmas time. You could almost bet that when you showed up, grandma would be in the kitchen making something yummy, and if it was the holidays, that meant candy. Grandma would cook the mixtures and then once cooled enough to handle, the pot would be handed off to my grandpa to sit and beat until it reached the right consistency. We could hardly wait until it was ready to eat, and it didn’t take long for it to disappear. Each grandkid would get a spoonful, and if you were smart, you savored every last bit.

The art of candy making in the home has almost gone to the wayside as we have more access to delicious goodies in the grocery store and have sought quicker, easier ways to curb our sweet cravings. There are now “fast fudge” or “The easiest caramels you’ll ever make” recipes floating around the internet. Now don’t get me wrong, those recipes are great and tasty, however, nothing quite beats that taste of fresh, made-from-scratch, homemade fudge, penuche (or as my family spells it, penoche), divinity, caramels, hardtack, taffy, and hand-dipped chocolates with homemade fondants in the center. While the rest of the world has seen this decline, candy making has long been a tradition in my family and one that I hope to continue.

My great, great, Aunt Max is the one that comes to mind when I think of my family’s homemade candies. While I never had the opportunity to meet her, she was able to pass her skills and recipes on to others in my family. From the stories I have been told, Aunt Max was constantly making candies, no matter the time of year. It was something she loved, and she was able to do it with her friends and family. Nowadays, this is a tradition that my family does around the holidays.

My Aunt Kena was blessed enough to learn the secrets of candy making from Aunt Max. I specifically remember one Christmas when Kena make homemade chocolates for all her neighbors.

I would go over to visit, and her kitchen would be coved with rows and rows of different flavored fondants waiting to be dipped in chocolate and placed in cute, individual boxes. This was such a labor of love and I know that her neighbors felt that love when she delivered them. Kena has also been the one to help pass on these recipes and skills to others in our family. I have been lucky enough to make candies with her before and for this article, we got together one more time to help me perfect my candy making skills.

together. While made from simple ingredients (sugar and cream mainly), the cooking process can easily be messed up. I’ve come to learn that to make homemade candy, you need incredible arm strength and the patience of Job. Temperatures have to be just right, and you better not under or overcook it, or your candy won’t turn out. Once cooked to the perfect temperature and stage, the boiling hot mixture is poured onto a cold smooth surface magically creating a perfect circle. You then patiently watch and wait for the mixture to cool just enough that you can run your finger over the top without getting scalding hot sugar on your finger. Next, you better hope you have good upper body strength because you are about to beat it until it loses its shine and becomes moldable; and don’t you dare beat it too much or it will be dry instead of creamy. (Note: my grandma used a different method and beat the candy in the same pot it cooked in.)

Needless to say, it is quite a process and can be intimidating to learn. Most of the passed-down recipes are vague and use terms like “eyeball” or “until it is the right color”. If you’ve ever used a passed-down family recipe, you know what I’m talking about, and it is hard to know exactly what the person who wrote it meant unless you have someone experienced teaching you. But that is the beauty of family traditions & recipes, isn’t it?

We don’t make the candies because they are easy. We make them because there is something special about using a recipe that you know your great, great aunt used. There is something special in spending time with a loved one and learning a new skill from them. There is something special about grandkids and nieces and nephews waiting around for their spoonful of fudge or visiting with grandpa as he sits and beats the penuche until it reaches its creamy consistency.

The same can be said for any family tradition.

Whatever your family tradition may be, try and keep it going. Teach your family of its history and tell stories of years passed. If you don’t have any traditions, try creating some for your children to pass down. All traditions have to start somewhere.

Traditions can evolve as well. We don’t use the exact methods that my Aunt Max or my Grandma did, but what does remain is the love, the stories, and of course, the delicious candy.

I hope you all have a happy and safe holiday season and you remember to enjoy those holiday traditions and the meanings behind them.

My two favorite candy recipes are for fudge and penuche, so that is what we decided to make

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Expert Tip #1: When selecting a candy recipe, look for ones who use from scratch ingredients (Sugar, cream, cocoa powder, etc.) Shortcut ingredients won’t give you the same results.

Expert Tip #2: True fudge isn’t simply melted chocolate chips that is poured into a pan. It must be cooked to a high temperature and then beaten to get the fudgy texture.

Expert Tip #3: Cooking temperatures can vary depending on elevation and even weather. When cooking candy, use a candy thermometer and old-fashioned testing methods to make sure you are at the right temperature. Example: cook the candy to the temperature stated on the recipe, but then also test a small amount of it in a cold glass of water to see if it will form a soft ball.

Expert Tip #4: Practice makes perfect. You may mess things up at first, but the more you make it, the better you will be at knowing just the right steps to take or how to improve.

Food Holidays January 2

January 4

January 3

January 5

Cream Puff Day Les Madeleines

Spaghetti Day 3 Squares Produce

Chocolate Day Aggie Chocolate Factory

Whipped Cream Day Rosehill Dairy

January 6

January 8

January 9

January 11

Bean Day Borski Farms

English Toffee Day Gib's Gourmet

Apricot Day Riley’s Farm Fresh

Milk Day Meadow Gold Dairy

January 12

January 15

January 16

January 19

Glazed Doughnut Day Daylight Donuts

Strawberry Ice Cream Day Rowley's Red Barn

Hot and Spicy Food Day Red Iguana

Popcorn Day Roberts Family Farms

January 20

January 21

January 24

January 28

Cheese Lover's Day Heber Valley Artisan Cheese Beehive Cheese Company

Banana Bread Day

Peanut Butter Day Red Rock Pistachio Orchards

Blueberry Pancake Day Kodiak Cakes

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February 1

February 2

February 4

February 5

Dark Chocolate Day Solstice Chocolate

Tater Tot Day Blue Spring Farm

Stuffed Mushroom Day Mountain View Mushrooms

Frozen Yogurt Day Farr's Ice Cream Co.

February 8

February 16 Almond Day

February 20

February 25

Western Nut Company

Muffin Day Lehi Roller Mills

Chili Day LongbournFarm.com

February 26

March 3

March 9

March 10

Pistachio Day Red Rock Pistachio Orchards

Canadian Bacon Day Majestic Meat Co.

Meatball Day 44 Magnum Farm & Ranch

Ranch Dressing Day Wild Coyote Foods

March 13 Chicken Noodle Soup Day

March 14

March 14

March 18

Steak Day Jones Creek Beef

Pi Day Rowley's Red Barn

Sloppy Joe Day Canyon Meadows Ranch

March 25 Waffle Day Day

March 26

March 30

Spinach Day Snuck Farm

Hot Chicken Day Beltex Meats

Potato Lover's Day Petersen Family Farms

Harmons Grocery

March 23 Chips and Dip Day Salsitas Mendoza

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Lehi Roller Mills

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