Utah Farm & Fork Magazine - Fall 2021

Utah Farm Bureau

Fall 2021

Ballerina Farms: Pageants & Pigs

Wall brother orchards: From Farm to Your Table PAGO'S PLATED PERFECTION

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We're All Connected

By Ron Gibson, President, Utah Farm Bureau Federation

and why they care to come back to the market every year.

And still, others are connected because of what the ‘Miracle of Agriculture’ does for them. Because of the safe, abundant, and affordable food we have in our country, we are blessed by others that don’t have to work every day on the farm. They are the doctors, teachers, athletes, accountants, musicians, writers, entrepreneurs, engineers, pilots, delivery drivers, and more that we have all come to depend on in our complex society.

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wanted to thank you for reading our fall issue of Utah Farm & Fork magazine. For those that might be new to the Utah Farm Bureau or our magazine, this is where we look to share the great stories taking place in our state that involve food and the farmers and ranchers that produce it. But more, it’s a way to show how we’re all connected – through food – to what we call “the Miracle of Agriculture”.

Some of us are connected to this miracle because we get to work on the land every day with our families. We milk dairy cows, grow tomatoes in greenhouses, chase cattle and sheep on lonely mountain ranges, or grow grains destined for bakeries in town. Others UTAH FARM & FORK | FALL 2021

are connected to the many industries that support farmers and ranchers; you drive the trucks that bring food to the grocery stores, you work in a mine harvesting the minerals used in fertilizers, you study insects or diseases at a university to take care of our crops and animals or take care of these same animals through the marvels of modern veterinary medicine.

But there are others. There are the countless family stories that connect us all to this miracle, which are shared around a dinner table, talking about grandpa and grandma’s farm. Others get connected when they visit a farmer’s market and learn about the qualities of a specific variety of fruit or vegetable – and what’s more, learn about that farm family 3

We’ve come through a year that has been challenging like few before. Farmers and ranchers have faced a historic drought, which we hope never to go through again. We’re still feeling the effects of it, even as we see signs of a promising new water year. But all of us have gone through this together. Many throughout our state came together to make changes to our water use to get us through – and the numbers show what can be done when we work together on this. Contrary to what some may say, this isn’t a cities vs. farmers battle. This is all of us working together to make improvements in how we use water. This looks like a dairy farm using the same water three times over on their farm before they’re done with it. It is a fruit farmer checking the soil moisture levels with instruments and then putting exactly the right amount needed at the right spot. But it also is the homeowner adjusting their water use and making water-wise landscaping choices. It’s all of us together.

We live in a wonderful place and this time of year causes many of us to ref lect and be thankful for the many blessings we enjoy.

Thank you for being connected to the ‘Miracle of Agriculture.’

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CONTENTS I'm Not a Farmer But ... Former Pro and College Football Star Shares Food Memories from Around the World.

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Pageants, Plies, and Pork: Tales of Connection on the Ballerina Farm

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Wall Brothers Orchards: From Farm to Table

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Preserving your Harvest? Try Freeze Drying

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Cook With Love

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Fall Yard Projects and Pruning Pointers

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Plated Perfection at Pago

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Grandma’s Cranberry Salad

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Performance Coach – Track Star – Farm Girl.

Davis County Farmer Shares Nutrition Lessons with Elite Athletes & Weekend Warriors

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Food Holidays

Cover photo courtesy of: Ballerina Farm – photos by Sarah Jane Zenger

@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 | Serina Nielson, Graphic Design 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), November 2021, volume 67 number 4. Published five times per year by Utah Farm Bureau Federation, 9865 S. State Street, Sandy, Utah 84070. Subscription price $10 a year. Periodicals Postage Paid at Sandy, Utah, 84070.

POSTMASTER: Please send address changes to the Utah Farm Bureau Federation, 9865 S. State Street, Sandy, UT 84070-3205.

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Fo r m e r Pr o a n d C o l l e g e Fo o t b a l l S t a r S h a r e s Fo o d M e m o r i e s f r o m A r o u n d t h e W o r l d

By Matt Hargreaves, Editor, Utah Farm & Fork Magazine

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five boys. I played a lot of sports including football, basketball, baseball, track, skiing, and biking.

I was involved in scouts where I earned my Eagle Scout and spent quite a bit of time on hiking and camping adventures.

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

I was not raised on a farm, but I did have a pet cocker spaniel growing up and we did occasionally have a hamster.

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any Utahns will remember Chad Lewis from his prolific achievements on the football field both at Orem High School and Brigham Young University, and others still from playing in the Superbowl for the Philadelphia Eagles in the National Football League. After a successful playing career, Lewis is working in the Athletic Department administration for BYU and took time to share his memories of food.

Let’s start with some of the basics, where were you born?

I was born in Fort Dix, New Jersey So that’s your hometown? Where else have you lived during your life?

A mission for the Church of Jesus Christ of Latter-day Saints took me to Taiwan. I also live in Philadelphia and St. Louis while playing football.

Tell us about your family.

I have a beautiful wife who played volleyball at BYU, and we have seven kids. We have two married daughters (one of them now has a baby girl), and five boys. One is a missionary in Fresno, California. The younger four are still at home.

Tell me about your childhood. Do you have siblings? Where do you fit in your family?

I grew up in Orem, Utah as the fourth of UTAH FARM & FORK | FALL 2021

Did your family have a garden when you were growing up? And if so, what types of plants did you grow in their garden?

My back yard in Orem had seven apple trees that were leftover from a church welfare farm. We picked those apples every year.

Some years we pressed the apples into the best juice you have ever tasted. Other years we made applesauce. We also planted tomatoes, but I did not develop a taste for a good tomato until I was in my 20’s. Now I love them!

Did you have favorite things to do as a child?

Or things you hated doing?

I loved doing things with my family and friends. I didn’t necessarily like doing math homework growing up, so it was no surprise that I met and married a girl who taught math in high school! I was far from the perfect child growing up, but I enjoyed learning about history and English.

We know you played college and professional football for a time. Is that what you wanted to do when you were growing?

Or what other interests do you have?

I have always loved football the most. I remember telling a counselor in Jr. High that I wanted to play in the NFL. She thought that was a stupid idea, but I am a firm believer in having a dream and working as hard as you can to chase that dream.

Please describe a typical workday for us now.

I am the associate athletic director over development at BYU. I have been running the fundraising team here for more than 10 9

years. I am also the sport administrator for BYU’s Swimming and Diving teams. I love BYU. It has been a joy to work here and help push forward the mission of this school.

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

I remember having potato salad for the 24th of July in Taiwan and that reminded me of home big-time. Eating a Philly cheesesteak reminds me of living in Philadelphia, and eating good BBQ reminds me of St. Louis.

Do you have a garden or raise any animals like chickens, cattle, etc.?

Right now, raising my boys is my top priority!

Do you have a favorite food?

My wife makes the greatest dinner of Polynesian chicken, rice, salad, and rolls that you can imagine.

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 am an omnivore. That is why I also try to ride my bike as much as possible.

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

I tried to keep my weight up my whole football playing career. And while I love food, I try not to overdo it.

As an athlete, what role did food play in how you trained?

I tried to stay as healthy and strong as I could. I would try my best to eat good food that was healthy for me. Athletes have taken it to a new level these days. It is cool to see their commitment.

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

Sushi House in American Fork is my go-to date night on Friday night! Magleby’s, Bam Bam’s, Milagros, Nico’s Pizza, Station 22, Chick-Fil-A, Cupbop, J Dawgs, Cubby’s, and with that list I am just getting started.

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

Someone gave me some blood soup in Taiwan. I love Chinese food, but that one got me.

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

Valentine’s dinner at the White House in 2005. My wife and I were guests of George W. Bush for a state dinner after his second election. The setting was memorable, and the food was very nice.

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

My Mom could make everything. Her pies, sweet rolls, and cookies are so good she could open her own bakery. She made a chicken and

rice dish that was as good as anything I have ever had. She had a mean tater-tot casserole that still tastes as good as when I was a kid. I loved it all.

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

I love spaghetti, lasagna, steak with rice or potatoes, or even a turkey sandwich.

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

Michele is the main cook. I am so grateful 10

for the time and effort it takes to put great dinners on the table for our family day after day. She cooks a steak that tastes better than any restaurant.

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

Steak with rice and green beans, or spaghetti with corn and bread.

Why do you love that so much?

Come to my house and you will find out!

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Pageants, Plies, and Pork: Tales of Connection on the Ballerina Farm

By Matt Hargreaves, Editor, Utah Farm & Fork

S

ome decisions in life follow a natural progression or at least follow a path that would seem logical – such as a teenager that is 6’10” wanting to play professional basketball or living in West Texas and going into the oil business. Most life paths, however, probably take a meandering route with ups and downs, diversions, and sudden bumps in the road. Such is the case for a small farm in Summit County that is no small player in the social media world – Ballerina Farm.

Now the name might throw some off – after all, the mental image of hardscrabble

farmers might not align with that of elegant ballerinas at first thought. But Daniel and Hannah Neeleman of Kamas are dancing their way to consumers' dinner tables with a story that is all their own.

Hannah grew up in Springville as one of nine children, with her parents owning a f lower shop. From an early age, she loved dancing and performed quite well. So well that after a ballet concert when she was young, a friend suggested that she might be good enough to get into The Juilliard School in New York City, considered one of the world’s leading dance schools. With encouragement from 12

her family, Hannah pursued this goal until she was admitted to the prestigious school’s summer programs when she was 14.

At age 16, Hannah earned a scholarship to Brigham Young University’s theatre ballet program, until she went back to New York and finished her schooling again at Juilliard.

Hannah met Daniel while home during a Thanksgiving break. Daniel studied at BYU and later got his MBA from the University of Utah. Having settled back in New York City, Hannah has said in media interviews that she was certain they were going to stay and live UTAH FARM

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in the city, even after having had children.

But during this time, Daniel kept having the idea that a life in the city wasn’t what he wanted.

A Change in the Works The family later moved to Brazil for Daniel’s work at a startup security company, and Hannah kept up her dancing there. But the couple said that while others they knew would visit the beaches on the weekend, they would take trips to see farms in the countryside and stay at what could be described as a farm hotel, where they fell in love with the lifestyle.

and found a property with which to start their farm dream. They bought 100 acres in Birdseye, Utah, and lived out of a basement apartment while they worked on the farm to be what they wanted. The farm had no services, so Daniel would work on the farm at night after working his day job – often sleeping in his truck while there – to get things ready.

After two years of working on their farm, the family faced tragedy when the Pole Creek fire tore through the mountains near their farm.

The farm and all the fences they had built were gone in the fire. But as is the case with many success stories, an opportunity came out of a hard situation.

“This was a new side of him,” Hannah said.

Hannah and Daniel both recognized that they wanted more space of their own, and so started working on the idea of how they could raise their kids and animals on a farm.

Neither had any experience working on a farm – and they mean literally none – but they knew they just had to jump in and learn.

“There are a lot of sacrifices – emotional sacrifices, physical sacrifices, but that is [the case] for anyone who goes from a life they’re familiar with to a completely unfamiliar one,” Hannah said. “Before we had the animals, it was just this idea of a farm and raising our kids, and raising the pigs, and it was all just this happy farm life that we created in our minds…but the reality is, that’s not how it works.”

The family moved back to the United States

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Ballerina Farm is Born The Neelemans were able to purchase a ranch that had just come on the market in Kamas, which already had much of the infrastructure they needed – including barns, corrals, and good water rights.

They remodeled the farmhouse and looked to find a niche for their farm. After taking some farm management and direct marketing courses, doing plenty of research on YouTube and the internet, Daniel and Hannah decided on raising Berkshire pigs and Angus cattle and then selling the meat direct-to-consumer at Ballerina Farm.

Daniel credits social media, and his wife’s strong marketing sense, in helping their business take off. Hannah took to social media to share with an already decent following the things they were learning about farming and raising food.

“Hannah found that things she was sharing on social media really resonated with people,” Daniel said. “People crave that connection [to the farm]. There’s something instinctual about it. Farms are what keep America great, and we talk about branding, vaccines, genetics, why we castrate, etc.”

“We didn’t know what we were doing – and we still don’t, so everything takes twice as long and we make four times the mistakes of other farmers,” Hannah said.

The content truly did resonate with followers online, as the Ballerina Farm Instagram account has grown to more than 350,000 followers as of this writing. Hannah is the chief creative one behind the content on the page, where she showcases their family life on the farm. In addition to ranch chores done

by Daniel and their six children, Hannah will showcase food prep and family life on the ranch. And of course…there’s the dancing.

Dancing Doesn’t Stop While not exactly on the stage with the

bright lights, Hannah continues to share her love of dancing – this time enhanced by the farm.

Island and New York, where customers can customize the variety and cuts of pork and beef they would like in their boxes.

One video showcases Hannah comparing her dancing on the biggest stages beneath fake snow, to dancing the same show in real snow and frigid temperatures for the smaller audience of her children and livestock.

Another video captured country musician Walker Hayes’ viral hit “Fancy Like”, set in front of her farm while showcasing their Ballerina Farm-branded merchandise.

The Neelemans found their business and social media presence take off even more during the pandemic.

Seeing the success of social media content like this and how it connected with people really hit home for Daniel. He saw that they had an opportunity to share the same things that inspired them to move to the farm with a broader audience – and feed them at the same time.

In addition to the pigs and cattle, the Neeleman’s also have a dairy cow, chickens, horses, and also grow more than 300 acres of hay that is used on their farm. But their focus is on their “Ballerina Farm” labeled boxes of pork and beef which they sell direct-to-yourdoor to homes around the country.

Ballerina Farm has large numbers of subscription boxes selling to San Francisco and Los Angeles, as well back east in Rhode

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“People wanted security and a way to be more self-reliant. They were craving a simpler life,” Daniel said. “People craved that connection.”

Daniel added that the social media component fueled the connection to their farm story even more.

“People were knocking on our door to get more!” Daniel said. “It felt similar to the Mandalorian phenomenon, where people just couldn’t get enough. So, we’re able to sell branded shirts, hats, wooden spoons, etc.”

Platforms for Connection Along with selling their products and connecting to consumers, the Neelemans showcase some of the struggles and challenges of agriculture and rural life.

“These animals and this land is the livelihood that we need to take care of,” Hannah said. “There’s no such thing as a day off…if a momma pig goes into labor at 2 a.m.

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in the middle of winter, we have to be there to assist.”

In addition to using social media to connect and share the message of agriculture, Hannah has taken another route that might be a little more intimidating than even growing a social media presence – pageantry.

“I’m with my family every day. We work together, we learn together, we struggle together. We share countless priceless moments that very few people in this world get to have, and I wouldn’t trade that for anything,” Hannah said. “[Our friends and family] were shocked when we actually became pig farmers. I think they imagined that after some time, the farm [would]

After having already competed and won the title of Miss Springville at age 17, and later Miss New York City in 2010, Hannah is currently competing in the Mrs. America pageant, as Utah’s representative. Her platform again is a way of connecting to others about food – know your farmer, know your food.

“Nothing is better than being able to ship our meats directly to our customers who watch us ranch each day on social media,” Hannah said. “Life is better when we know our farmers and know our food. There is a sense of gratitude and respect when we sit down to a meal that we took part in raising or know how it was raised.”

Surely some consume the Neeleman’s social media content – and even their food – and wonder what they were thinking giving up their big city life, but life on the Ballerina Farm is providing a way of showcasing many of the things farmers and ranchers of all kinds and sizes know about.

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eventually lose its magic and we’d regret doing all this. But the truth is, the farm becomes more magical every single day.”

Those wanting to connect with Daniel and Hannah can do so on Instagram at @ BallerinaFarm, and all can taste the fruit of their labors by visiting BallerinaFarm.com and placing an order.

Wall Brothers Orchards Connecting to Consumers with New Farm-Direct Stores

By Matt Hargreaves, Editor, Utah Farm & Fork

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Location, location, location’. How many times have we heard this phrase before?

Or how about ‘Right place, right time’?

They are used in real estate all the time, but in the case of Chris and Tara Wall, it was the signal in a shift for the family farm to move from growing fruit in the south end of Utah County to jumping into the retail world with an all-new ‘farm direct’ destination in Spanish Fork.

The family recently opened a retail store called ‘The Barn’ under the Wall Brothers Orchards brand in Spanish Fork, adjacent to the Utah County Fairgrounds on the south end of Main Street. After months

of construction, The Barn opened for customers this past summer and provided customers with a new spot to buy fruit directly from the farm. The family sells a variety of products grown themselves – such as apples, cherries, and peaches, and sources other locally-grown food as well.

In an increasing trend, farmers have been looking for ways to improve the financial sustainability of multi-generation farms by selling directly to consumers with farm products, and in some instances, value-added products. The Walls feel this new venture will take some of the volatility out from the farm.

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“It can be hard to make it selling fruit wholesale, especially in the difficult years, so this will be better for our farm and consumers,” Chris Wall said.

The location of The Barn has been used for agricultural pursuits before, having been an empty lot where a variety of products have been sold, from sweet corn and pumpkins to Christmas trees and flowers. But the ultimate vision of a destination farm store didn’t become a reality until the Walls came knocking.

Before this dream of a retail space became a reality, Tara Wall had developed a successful UTAH FARM

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career in real estate. Knowing of her husband’s dream of having a retail space, she kept her eyes open for the right spot and knew she found it while driving through Spanish Fork one day.

“I had my eyes watching this property for some time, and Tara knew about that and called me one day when the property became available,” Chris said. “We’ve been excited about this project and have received a very positive reception so far.”

Not Just for Real Estate While the location is critical for a business or home, the same is true for growing fruit in Utah. Certain regions of our state are especially suited for growing fruit, with the right soil types, adequate water, and geographic attributes that can help protect the fruit from damaging frosts in early spring. Sadly, some of our best and historic fruit-growing areas are being gobbled up to development and homes. Luckily, there remain productive orchards with local farmers looking for ways to connect with their neighbors on the values of the farm and feed them at the same time.

The Wall family has been farming in Utah County since 1968 when Chris’ father expanded the farm and planted the first apple trees while he was still working for Utah County. Chris’ grandpa had also farmed in the area, but Chris and his family have taken the orchards to new heights.

Not All Farm-Grown While the Wall Brothers have earned their

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reputation for quality fresh fruit in season, The Barn also provided a venue to sell valueadded items the Walls have perfected over time. Having studied business management at Utah Valley University, Chris wanted to see how they could bring added value to the farm and the fruit they were growing.

with agrarian sounding names to attractions at theme parks and restaurants. More authentic farmer-to-consumer locations have been around too in somewhat limited numbers, but accessibility to venues such as these has been expanding throughout the state as more farmers and ranchers have taken the plunge into direct retail.

“It was hard to get much value out of the fruit referred to as ‘seconds’ – fruit that may have blemishes or slight imperfections,” Wall said.

“So, we started experimenting with freezedrying our fruit as a way of taking it from a lower value on the fresh market to a higher value product, and it has done really well.”

But the Walls wanted to bring more than simply an authentic name to their store, they brought in the cultural fabric of agriculture to their new shop. This is seen in the architecture outside to the little details and décor inside.

The most popular freeze-dried fruit is their peaches, but the family has also created a line of freeze-dried apples with cinnamon, and dried apples with chili lime.

“We were able to save an old silo from a farm in Millard County, and had it brought over here and reassembled so we could use it,” Chris said.

In addition to adding value to their fruit, they also created new product lines for things such as freeze-dried taffy, candy, and more.

The freeze-dried skittles are their #1 seller.

The family even set up an old-time ice cream parlor, where they serve up delicious desserts including BYU ice cream, apple cider donuts, apple slushes, and cider. The store also sells local sourdough bread from Abigail’s Oven and cut f lowers.

The interiors of the store also have an authentic feel, from wooden fruit boxes from an old farm run by the Church of Jesus Christ of Latter-day Saints to the lighting made from old agricultural equipment from International Harvester.

An Authentic Farm Experience The idea of giving others an experience that connects to a farm is nothing new.

Generations of marketers have connected the good feelings of agriculture to a variety of things ranging from housing developments

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While setting the store up has taken a lot of work and risk, it has proven to be a smashing success so far. The Walls are confident in the concept and have received such a positive reception, they announced plans for a second facility in Orem that is now open.

For more information on the stores and Wall Brothers Orchards products, visit www. wallbrothersorchards.com or find them on social media.

Preserving Your Harvest?

Try Freeze Drying

By Aubree Thomas, Communications Coordinator, Utah Farm Bureau Federation

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he gardening season has officially come to an end and fall is the perfect time for gardeners and farmers market enthusiasts to start preserving their harvest. There are many ways to preserve food, such as canning and dehydration, but the freeze-drying method is becoming increasingly popular.

In the past, freeze-dried foods were only available on a commercial level, but Harvest Right, a company headquartered in Salt Lake City, Utah, is bringing this method

into the homes of all food preservationists.

The company released the world’s first home freeze dryer in 2014, and it is currently the only product of its type on the market.

“If a pandemic, earthquake, superstorm, or even a collapse of the dollar occurred, what would people do for food? This is the question that bothered Dan Neville, the founder of Harvest R ight,” said Becky Dial, marketing manager for Harvest R ight. “He knew that freeze-dried food was the best food for food storage, but also knew there was no way for people to freeze dry their 18

food at home. This is what led him to start Harvest R ight.”

With freeze drying, foods are frozen well below 0° F and vacuum dried to remove the air and water vapor. Through this process, the food retains much of its original texture, f lavor, and nutrition. With the Harvest R ight freeze dryer, it takes about a day to freeze dry a batch, and any combination of food can be processed at the same time.

The steps for freeze drying food are the same whether you are drying produce or complete meals.

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W hile both freeze-dried and canned goods have their place in food storage plans, Dial said there are several added benefit to freeze drying.

“There are other ways to preserve food, but none are even close to as good as freeze drying,” Dial said. “Freeze drying allows people to preserve their own food for up to 25 years and still retain

nearly all the nutrients. You can also freeze dry almost every food, including dairy, full meals, and even ice cream.”

In comparison, home-canned goods have a shelf life of one year and should always be used before two years. Canning also uses heat, which can change the look, texture, and nutritional value. Canned foods can also be harder to transport and take up more physical space. Since freeze drying removes all the water from food, it is lighter and easily portable, which makes it convenient for situations like camping, backpacking, and emergencies.

Rehydrating your food is easy and there are a variety of methods you can use. For example, meat can be rehydrated by simply soaking it in water and reheating in the oven.

Vegetables can be sprayed with water to keep them crisp or reheated over the stove.

Complete meals, like pasta, can be added to a casserole dish with hot water, covered with foil and then baked in the oven.

Harvest Right currently offers three different sizes of freeze dryers, along with storage bags and other accessories.

Additional details about these products and more information on freeze drying are available at harvestright.com.

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Cook With Love

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

R

aised on a farm near Promontory Summit in northern Utah, Colleen Sloan was an “outdoor gal” from the moment she was born. A caterer by trade, Sloan has always been around Dutch oven cooking – her great-great-grandparents came across the plains cooking in Dutch ovens along the way. Her great grandparents, grandparents, and parents helped put Sloan on the path to becoming Utah’s expert Dutch oven cook, author, and instructor.

“I’ve been cooking since I was old enough to pick up a lid. I discovered early on that everything just tasted better when it was cooked in cast iron,” Colleen reminisced.

Why Dutch Ovens?

Englishman Abraham Darby traveled to the Netherlands in the early 1700s to observe how the Dutch were casting pots using sand to make the molds instead of loam and clay, which was typically done in England.

The new method was more economical and produced a better pot. Darby further refined

UTAH FARM & FORK | FALL 2021

the process and patented the method using sand molds in 1707 and named the pots Dutch ovens. According to the website Bush Cooking, American patriot Paul Revere is credited with adding legs to the pots and designing a lid with a ridge for holding coals.

What makes food cooked in a Dutch oven so great?

"Dutch ovens were actually the original pressure cooker and crockpot put together.

Everything that comes out of them is tender and tastes so much better,” Sloan said. “That’s why it’s important to keep the lid on. You can get between 1-3 pounds of pressure inside, which helps your food cook thoroughly with great f lavor and all the f lavors and nutrients stay inside the Dutch oven. Your nose will let you know when it’s done!”

Cooking for One and ALL For Sloan, food has been an incredible way to connect with people. She has cooked for camping trips, reunions, Boy Scouts Jamborees, the Pony Express Reenactment,

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veterans gatherings, sheepdog festivals, the Lewis and Clark Celebration, the Olympics, the International Dutch Oven Society, the Griswold and Cast-Iron Collectors Society, fishing and hunting shows, company parties, birthdays, weddings, and grand openings of national chain sporting goods stores.

She catered a Dutch oven dinner at the Olympics for 1,800 people, but if you ask her what her most memorable catering event was, she’ll tell you it was catering a 50th wedding anniversary dinner for two.

A husband wanted to surprise his wife with her favorite Dutch oven dinner to celebrate their 50th wedding anniversary. He made arrangements for Sloan to cater a dinner for them at a designated spot in the canyon.

He told her, “I’ll honk twice when we approach the campsite.” That was Sloan’s cue to go down to the river and read a book until they were finished. Through the trees, she could see his wife begin to cry when she saw the table set for two.

“It made me feel good to be a part of them celebrating 50 years together,” Sloan said.

When they were done, he honked once and that was the signal that I could go back and clean up.”

Over the years Sloan has loaded her Chevy Suburban and a small utility trailer with pots and other cooking gear for trips to 46 states on a regular basis. Colleen put 700,075 miles on her Chevy Suburban traveling across the county catering and presenting before she finally donated it to the Kidney Foundation.

“I’ve traveled a lot in my lifetime, and I’ve seen many beautiful sunrises and sunsets.

Met some great people and made lots of friends,” she said.

Teaching How & What to Cook In 1990, after the death of her son, Colleen coped with her loss by turning her attention to something she had wanted to do for the previous 30 years.

She gathered her grandmother’s recipes and enlisted the help of her friend, Karen, and her cousin, Sandy, who created the illustrations for her first book, “Log Cabin Cookbook”.

Sloan took it to 10 different publishers and was turned down, but that didn’t stop her.

She dug into her savings and published the cookbook herself.

Her distribution strategy? She got in her car and drove from Sandy to St. George stopping at every sporting goods store or gas station that sold souvenirs and asked if they would purchase some of her cookbooks to sell.

That strategy became a success as the stores turned into repeat customers.

Since then, Sloan has written and published six cookbooks, and at 82 years old, is working on her next cookbook, “Hooked on Fishing.”

Sloan is known for her easy-to-use cookbooks and one-pot meals. She’s made every recipe in each of her cookbooks, so she knows they are sure to satisfy.

In the back of each of her cookbooks, Sloan lists her phone number with an invitation to call her with questions. Over the years she has received many calls and has happily answered many Dutch oven questions. It’s what she loves to do.

“My dream has always been to gather knowledge from everyone I meet and then share what I learn with others. I’ve done that through cooking.” And sharing her Dutch oven know-how is one of the things she does best.

“Passing on your knowledge and sharing it with others is part of your life,” Sloan said.

“The history and recipes I’ve gathered are part of what I share and so are my memories.”

Colleen continues to inspire people all over the country to start their own Dutch oven cooking traditions.

Her down-home charm comes from being grounded in what she sees as the most important things in life, like family. Her children and grandchildren have been her best “taste testers,” and her daughter, Lisa, has been Colleen’s right arm. She values and lives true to the principles of hard work, generosity, tenacity, resilience, and ingenuity.

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“Success is looking back over your life and being happy about it. I’ve had a really good life,” Sloan said.

Her heritage has guided her throughout the years and her parents’ wisdom echoes in her ears. A piece of advice from her father — “Don’t trust a dog to watch your food.”

Her mother always said, “Cook with love. If it don’t taste right, you probably left out the love.” Colleen has taken her love for cooking from a hobby to a successful career and passes on her mother’s advice to everyone she meets … Cook with love.

Some of Colleen Sloan’s tried and true tips: • The only way to dry cast iron is to return the pot to the heat and evaporate the moisture.

• You do not have to oil your Dutch oven to put them away if they are totally dry of moisture.

• Mix natural apple cider vinegar in a spray bottle at a 4 to 1 ratio (4 parts water to 1 part vinegar). It serves as a tenderizer and a disinfectant.

• Seasoning your Dutch oven—Most Dutch ovens today are pre-seasoned by the manufacturer. All you need to do is heat your oven and lightly oil the inside and warm before putting food inside. Sloan recommends using bacon grease, lard, or vegetable oil because they are the lowest flash point oils on the market.

• Sloan always cleans her pots warm because it helps to release the food particles. She finds it helpful to return the pot to the heat after emptying it and spraying in a little vinegar water to soften the food. Then she wipes it clean with paper towels and returns it to the heat to dry.

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Fall Yard Projects and Pruning Pointers

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

A

fter all the planting, mowing, weeding, and harvesting, many gardeners are looking forward to a winter reprieve.

But before giving up, it’s important to finish the season strong by properly preparing your yard and garden for a long winter’s nap.

Consider these tips from Taun Beddes, Utah State University Extension horticulturist.

Pruning—Do not prune fruit trees in the fall. They are not completely dormant yet, even if the leaves have dropped. Pruning delays dormancy at every pruning wound. If winter cold comes suddenly, as it has for the last several years, it can damage the trees.

Stone fruits such as cherries and peaches are especially susceptible.

The only exceptions to pruning in the fall include cutting out dead branches, diseased branches, or branches that pose a safety hazard to people. Also, do not fertilize fruit trees in the fall. They are best fertilized in early spring and possibly again in May.

Ornamental Trees and Shrubs—Avoid fall pruning for all of the same reasons listed for fruit trees. Exceptions also include pruning out dead branches, diseased branches, or branches that pose a hazard to people.

Do not fertilize woody plants in the fall.

Ornamental trees and shrubs usually require less fertilizer than fruit trees. If they are healthy, they also do not need to be fertilized in the spring. If they are unhealthy, fertilizer may or may not help them. Contact your local USU County Extension office for specific advice (extension.usu.edu).

Annuals and Perennials—Annuals die at the end of the growing season or only live for up to 12 months. Perennials come back in the spring for at least three years.

Cut perennials back after they have gone dormant or the stems and leaves are frozen by a hard frost. Cut them within a few inches of the ground.

Divide spring-blooming perennials in the fall, if needed, and divide fall-blooming perennials in early spring, if needed.

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Once annuals are killed by hard frost, remove the tops from flowerbeds and compost or recycle the green waste.

Lawns—When mowing the lawn for the last time of the season, cut the grass to a height of 1 ½ inches. This will help prevent it from falling over under the heavy snow. If the grass falls over, it makes the lawn much more susceptible to snow mold, a potentially harmful lawn disease that occurs while the snow is on the ground. Another way to prevent snow mold is to avoid piling snow in shaded areas. Snow mold is usually worse where snow stays on the lawn for longer periods of time.

Lawn roots will best absorb nutrients if you fertilize in late October or early November. This helps the lawn green up more quickly in the spring and gets it off to a good start.

For lawns planted on clay soil or that have heavy traffic, consider aerating in the fall as well as the spring. This is best done in late September or early October, but is also okay if done later.

For further yard and garden information and tips, visit garden.usu.edu.

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PLATED PERFECTION AT PAGO

BY JULIE ROBERTS

W

hen Pago opened in 2009, it was one of Salt Lake City’s first restaurants to pioneer the “farm-tofork” concept and is now one of the area’s premier dining destinations. With its locally sourced menu, award-winning wine list, and charming 9th East and 9th South location, Pago appeals to diners who are celebrating special occasions, sharing an atmospheric date night, or just seeking delicious cuisine in an inviting environment.

Fast forward to 2021, when Pago has opened a second space on 341 South Main Street, and the eatery is poised to charm even more diners. Situated in one of downtown Salt Lake City’s historic buildings, Pago on Main is the ideal option for those who are looking for a new A merican bistro destination with unique small plate dishes, delectable entrees, and a vast variety of wine pairings.

With its two locations, Pago will continue its tradition of offering exceptional gourmet 26

dining experiences. And, according to owner Scott Evans, Pago will still operate under its founding philosophy of crafting dishes with fresh, local, and sustainable ingredients.

Cultivating a Passion for the Business For Evans, a Utah native, working in the dining industry was always his career objective. “W hen I was about 16 years old, I walked to the neighborhood café down the street and asked for a job,” he recalled. “I love the atmosphere and energy of restaurants.”

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To sharpen his skills, Evans worked his way through several job positions; he started out with busing tables and then moved on to be a host, prep cook, and server. Eventually he was promoted to manager positions at some of Utah’s prominent businesses including Sage’s Café and the Grand America Hotel.

In the meantime, he pursued a formal education, earning a bachelor’s degree and a Master of Business Administration.

Finally, Evans felt that he had ample experience to open his own establishment.

And, coincidentally, the right place became available at the right time. Park Ivy Café, one of Evans’s prior employers, decided to close its doors, and he acquired the location on 878 South and 900 East. “It’s the perfect neighborhood and a charming space,” he said.

Creating a “Wild-to-Table” Ethos While many eating establishments currently use the “farm-to-table” label to describe their culinary style, Pago takes the concept one step further by categorizing its cuisine as being “wild-to-table.” For Evans, this is more than just a catchy slogan. “I ate a vegan diet for 10 years because, at that time, sustainable meat and seafood were hard to find,” he said.

“But seeing the farmers’ markets blow up in the 2000s was a sign to me that people care about where food is grown.”

So, what does “wild-to-table” mean at Pago?

“You take things off the menu when they aren’t available locally,” Evans said. While that may sound simple, it’s not a typical practice among most traditional restaurants, which generally avoid changing their dishes on a regular basis and purchase food items wherever they can acquire them.

To create its exceptional seasonal menus, Pago maintains strong relationships with local partners, including Caputo’s, Morgan Valley Lamb, Creminelli, Frog Bench Farms, and Sweet Valley Organics. One example of a dish from Pago’s summer menu that features fresh local produce is the compressed watermelon salad, with avocado mousse, cucumber, cherry tomato, Fresno chiles, and cilantro.

But Pago does have some continuity in its meal offerings. One current mainstay ingredient is burrata, but the chefs find new ways to highlight this rich and creamy treat. For example, on Pago’s current UTAH FARM & FORK | FALL 2021

brunch menu the burrata is served on top of griddled zucchini bread and completed with olive oil, cracked pepper, and sea salt.

On the dinner menu the burrata is presented with marinated zucchini, tomato fish sauce vinaigrette, and Thai-peanut crumble.

Meeting the Challenges of the Moment As with every other fine-dining business in the country, Pago had to find new strategies to survive during a once-in-a-century pandemic. This is when Evans’s college degrees and business experience proved to be invaluable. He was most concerned about losing his vital staff members, so he decided to pay them to stay on board even when the restaurant’s doors were temporarily closed.

Using the tools he acquired throughout his schooling, he applied for grants and loans and was able to compensate his staff members and maintain his business.

Additionally, Pago offered take-out options to its customers so they wouldn’t have to miss out on their favorite meals. Evans also partnered with other businesses to create Hive Eats, a local meal delivery service that offers fully prepared heat-and-serve dinners.

The current menu option from Pago that is offered on Hive Eats is a roasted chicken dish with citrus honey glaze, mashed potatoes, baby carrots, and chermoula.

Finding New Culinary Opportunities Due to today’s complex post-pandemic business environment, Evans hadn’t planned on opening more Pago sites. But when he heard about the available building on 341 South and Main Street, he knew this represented the ideal opportunity to offer a broader menu in a bigger space.

While Pago on Main has a more relaxed vibe compared to the original Pago location, the focus remains on composing unique dishes with high-caliber ingredients.

The offerings include a wide array of small-plate dishes including the wild game meatballs with golden raisin, sofrito, pomodoro sauce, garlic breadcrumbs, and feta.

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Those looking for something more filling can feast on the fish and chips with beer-battered Mahi, truff le frites, and tartar sauce. And diners looking for the perfect cool-weather dish might opt for the braised short rib with carrot mascarpone, baby carrots, roasted cipollini onions, and baby kale chips.

With the current labor shortage, many entrepreneurs might hesitate to expand.

Luckily, Pago’s venerable reputation has attracted stellar staff members. “We are fortunate that we were able to find so many great employees who have such great attitudes,” Evans said.

While the two Pago sites keep Evans and his team busy, he has additional projects and more prospects for expansion. Along with his partners, he is opening a wine bar in Salt Lake City’s 15th and 15th neighborhood.

This new venture is close to Finca, a Spanish tapas restaurant which Evans also owns and operates.

No matter what Evans does next, he’ll undoubtably find new ways to live up to Pago’s core value: “We believe the closer we are to the wild, the fresher the food, so we serve quality and organic products from local farms and local artisans.”

Grandma’s Cranberry Salad

By Hannah Haslam, Member Services Coordinator, Utah Farm Bureau Federation

M

y grandmother (or grandmama as she likes to be called) loves food and cooking. She makes traditional comfort food, which fits into her midwestern background, and rarely deviates from those dishes. I love that about her because I am more of an eclectic cookrarely making the same dish twice and always wanting to try something new.

There is comfort in going to grandma’s house and knowing her famous mac and cheese will be waiting. One bite of her food can evoke some of my favorite childhood memories because a lot of them were with her.

Thanksgiving is no exception. In the history of my life, and probably the life of my mother, there has never been a Thanksgiving that has not included my grandmother’s cranberry salad. It is not your average cranberry sauce.

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This dish has crunch, texture, and maximum f lavor, and for me, it epitomizes Thanksgiving and fall f lavors. It reminds me of my family and to be grateful for the time we have together, even if it’s few and far between. We don’t always get to spend Thanksgiving together anymore, but without fail, I always make a batch of her cranberry salad to share with whomever I am eating with that day.

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Cranberry Salad Recipe Ingredients

Instructions

12 oz bag of fresh cranberries

Cook down the cranberries and sugar with the quartered oranges, until the berries pop and you have a sauce.

2-3 small oranges, zested and quartered 6 oz box of raspberry Jell-O

Boil 1 cup of water and add to the Jell-O powder to dissolve. Mix the cranberry sauce and Jell-O together, and then add the rest of the ingredients, including the reserved orange zest. Stir to combine and pour into a cake pan. Cover and chill in the refrigerator until set.

8-12 oz can crushed pineapple (undrained) 1 apple- diced 1 cup celery- diced 1 c up nuts (usually walnuts) toasted and roughly chopped

Grandmama always serves it with the main meal, but on a dessert plate so that it stays cold.

2/3 cup sugar

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Performance Coach Track Star Farm Girl Davis County Farmer Shares Nutrition Lessons with Elite Athletes & Weekend Warriors

By Matt Hargreaves, Editor, Utah Farm & Fork

U

tah Farm & Fork caught up with Dr. Jen Day, RN, Ph. D., a food and nutrition expert that lends her skills to elite athletes training in Utah and found out her foundation with food comes straight from the farm. Jen shared with us some of her thoughts on food, nutrition, and how to cut through the clutter around the two.

Q. Tell us about how you got involved in

nutrition? Have you always had a love of food and sports performance?

I grew up on a produce farm in Layton, Utah – my love for healthy food and a healthy lifestyle started there as a child. I spent my teenage and college years picking and selling produce at roadside stands and farmer’s markets. I loved providing a product to people that would not only taste great but was also healthy and fresh. I also loved being connected to the land and being a part of the growing process and having the opportunity to spend the summer working with my family.

I ran track for Utah State University (USU) and had the opportunity to meet with a dietitian to improve my eating to support my training. That was when I started to combine my love of healthy eating and sports performance.

Q. Please tell us about your professional

training and what you do for work currently?

Meeting with the sports dietitian at USU when I was an athlete inspired me to switch majors and study dietetics myself.

I completed a B.S. in Dietetics and then a Ph.D. in Nutrition and Food Sciences with an emphasis in Sports Nutrition – both from the College of Agriculture at USU under the best mentor there is – Dr. Heidi Wengreen.

I am a registered dietitian as well as a boardcertified specialist in sports dietetics. I teach full-time at Salt Lake Community College (SLCC) in the Exercise Science Department, and I am the sports dietitian for the U.S. Speedskating Team.

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Q. W hat is your favorite thing about

your work?

I love teaching. Having the opportunity to introduce students and athletes to a healthier lifestyle and seeing them understand the “why” behind better food choices is so fulfilling. It is also really fun to help athletes gain a competitive edge by dialing in their eating and supplementation. I also love that I can work closely with people and feel like I am making a difference in my community.

Q. W hat inspires the work you do

with athletes?

I miss being a competitive athlete myself and feel at home in the world of athletics. I want to help provide the help and guidance with food and supplements that I wished I had during my competitive career. I also see how hard elite athletes work and the dedication they have to their sport and I want to help them achieve success and have support!

Q. W hat trends are you seeing when it comes to food and nutrition?

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There are a lot of powders and pills out there promising to replace or be better than eating “good ol’ food” to enhance performance, meet daily fruit and vegetable needs, or help with weight loss. I believe that there is a place for supplements – but that we should always try to meet our needs from food first. We are designed to obtain the greatest benefit from eating whole foods – and if you can find those whole foods fresh and local – even better!

Q. W hat part of cooking is your favorite?

Main dishes? Grilling? Desserts? etc.

I love cooking from start to finish, and main dishes are probably my favorite to make.

I am a big breakfast person and love long lazy mornings when I have time to make a big breakfast.

If I have enough time I love to cook from scratch and watch everything combine to make a meal that is beautiful and delicious.

Cooking for me is always more fun with someone else and I am lucky to have someone to bustle around the kitchen with.

Q. W hat is your favorite thing that

you make?

I have a few! I was very lucky growing up to have two great parents who were excellent cooks. I try to replicate a lot of the dishes I grew up eating. Here are my three favorite things to make/eat:

Q. W hat are your biggest concerns related

to food?

That people are beginning to lose touch with where their food comes from. I worry that some people will never know what a farm-fresh, juicy, red-all-the-way-through and picked ripe-on-the-vine tomato tastes like. I like to bring fresh peaches to the speedskaters from a local farm. There are always a few skaters who are so shocked at how good the peaches are because they have never had a fresh local peach. It’s one of my very favorite things- seeing the look on their faces as they take their first bite.

Q. With so much marketing, fads, etc.

related to food and nutrition, how does someone sort through all that to find information on food that will help them make the best choices?

Come take a nutrition class from me at SLCC! I love helping people sort through all the hype and media to see that just because something is marketed as healthy – does NOT mean that the product is actually going to provide any health benefit. I also think that nutrition doesn’t have to be complicated – a major motto I am always repeating to my students and athletes is – to improve your diet substantially eat more fruits, veggies, and whole grains. Fruits, veggies, and whole

- My mom’s steak fajita recipe in the summer when everything is fresh from the farm - My dad’s burgers in the summer with a big slice of tomato and sweet corn and watermelon from the farm on the side. Yum! - Lemon Piccata pasta prepared with shrimp, white wine, EXTR A lemon, and capers

Q. W hat do you think most influences our

food choices?

We actually talk about this topic in my nutrition class – Taste plays a role in our food choices, but so does convenience, cost, and marketing. Nutrition as an inf luencing factor is usually pretty far down the list.

Most of the students and athletes that I interact with will admit that convenience plays a larger and larger role in inf luencing their food choices. The number of people that I interact with that prepare meals in the home is declining at a steady rate.

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grains… It has become somewhat of a jingle, and everyone knows that is my go-to. I like to focus on crowding out “less healthy” foods with “more healthy” foods and keeping things simple.

Q. H ow important is it for you to know

where your food comes from and why?

I believe that the more removed we are from the growing process and where our food comes from, the less healthy our food choices become overall. I have had many students and athletes who never thought past the grocery store as a source for their food.

I’ve noticed that attendance at farmer’s markets has increased over the years, and this is great! More people are able to experience fresh, local produce. I would love to see a movement towards more at-home gardening. I think it would be eye-opening for people to understand the time and effort it takes to raise produce. I think everyone would be more grateful for the food they have if they were more involved in the growing process. There is also something spectacular about having your hands in the dirt and watching something grow from start to finish and sitting down to dinner to enjoy the fruits of your labors.

Q. Tell us about your background or

experience in agriculture?

My experience in agriculture mainly involved planting and selling produce and working with the public. I have a great appreciation for farmers as I watched my grandfather, my uncle and my dad work endless hours in the summer to provide an impressive harvest for the local community. My mom ran the business side of the farm, which was equally as impressive, and she taught my brothers and me a lot about accounting and working with customers. There is a lot more that goes into running a farm than most people think.

I started following my dad around the farm with a little plastic shovel over my shoulder as soon as I could walk. I was very involved with the farm in different roles starting as a small child until I graduated from college, and I am so grateful for all of the things I learned and experienced there.

Q. How much does what we eat and drink

impact athletic performance?

Quite a bit - but the most important aspect I address first with elite athletes is ensuring that they are eating enough calories to support their training regimen. Once athletes are consuming ENOUGH calories

we can start working on the quality of diet and timing their snacks and meals to best fit their training regimen and to enhance performance.

Q. Related to the question above, does

it matter so much for those who aren’t world-class athletes, but rather weekend warriors?

Weekend warriors will typically benefit more from focusing on the quality of diet– they usually don’t have the same calorie requirements that elite athletes working out 5-7 hours per day 6-7 days a week do.

Focusing on recovery nutrition to maximize their training adaptations after a workout is helpful for the weekend warrior as well.

Chocolate milk is a great all-in-one recovery drink!

Q. Anything else you’d like to share?

If you are reading this and decide that you would like to be more connected to where your food is coming from, there are many local farms in Utah that you can visit and support!

If you would like to watch and support the US Speedskating team in action, they have some big competitions at the Utah Olympic Oval in Kearns leading up to the Winter Olympic Games this winter in Beijing!

As a tip regarding the post-workout snack - try to consume a post-workout snack within 30 minutes to 2 hours after exercise.

Try to get a ratio of 3:1 carbs-to-protein.

This ratio allows replenishment of carbs used as fuel during exercise, and protein to help rebuild muscle that was broken down. Chocolate milk is a great recovery drink. It has a 3:1 ratio and also provides the amino acid Leucine, which has a strong inf luence on building muscle protein. Milk is also hydrating and contains electrolytes.

Energy Bites

Dr. Day shared a recipe for “Energy Bites” that she uses with the U.S. Speedskating team.

Ingredients: • 1 cup old-fashioned oats • ½ cup peanut butter • ½ cup chocolate chips • 1/3 cup honey • 2 Tbsp. chia seeds • 1 tsp vanilla extract • Cinnamon or pumpkin spice to taste Directions: 1. Stir all ingredients together in a medium bowl until thoroughly mixed 2. Let chill in the refrigerator for 30 minutes 3. Once chilled, roll into balls of about 1” diameter 4. Store in an airtight container and keep refrigerated for up to one week. Yields 20-25 bites.

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Food Holidays November 1 st-30 th National Cinnamon Month

November 1 st-30 th National Pepper Month

November 2 nd November 3 rd National Deviled Egg Day National Sandwich Day

November 1 st-30 th National Roasting Month

November 1 st National Calzone Day

November 4 th National Candy Day

November 6 th National Nachos Day

November 8 th National Cappuccino Day

November 9 th National Fried Chicken Sandwich Day

November 11 th National Sundae Day

November 12 th National French Dip Day

November 14 th National Pickle Day

November 14 th National Spicy Guacamole Day

November 15 th National Bundt Day

November 16 th National Fast Food Day

November 17 th National Baklava Day

November 18 th Apple Cider Day

November 20 th National Peanut Butter Fudge Day

December 21 st National Gingerbread Cookie Day

UTAH FARM & FORK | FALL 2021

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UTAH FARM & FORK | FALL 2021

RED STOPS AT NOTHING.

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Insurance | Financial Planning Securities & services offered through FBL Marketing Services, LLC,+ 5400 University Ave., West Des Moines, IA 50266, 877/860-2904, Member SIPC. Advisory services offered through FBL Wealth Management, LLC.+ Farm Bureau Property & Casualty Insurance Company,+* Western Agricultural Insurance Company,+* Farm Bureau Life Insurance Company+*/West Des Moines, IA. +Affiliates. *Company providers of Farm Bureau Financial Services. WM015 (1-21)