Former Miss America and national sports media correspondent talks about food, family, and her role as a storyteller and connector of people.
BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAG AZINE
Utah Farm & Fork got the chance to visit with Sharlene Wells, Senior Vice President of Public Relations & Organizational Communications with Mountain American Credit Union, to talk about her unique upbringing, the thrills and exhaustion of pageant life, and the opportunities it opened for her to connect with people. We also got to learn how food plays a role in these connections.
Before her current venture into the world of corporate communications, Sharlene led teams in broadcasting and communications. After being named the first foreign-born, bilingual Miss America in 1984, she was one of the first women to
sign with ESPN, where she spent 16 years as an award-winning sportscaster covering World Cup Soccer, College Gameday, Kentucky Derby, America’s Cup, and more.
Wells later shifted her career to behind-the-scenes film and publishing work with the Department of Defense (DOD) and working inside the Pentagon as the director of communications for the largest HR department in the country, the DOD’s Office of Personnel. In her current role, Wells leads the strategy and delivery of communication programs to maintain and enhance Mountain America’s reputation with key stakeholders.
Some of Sharlene’s answers have been lightly edited for length and clarity.
TELL US ABOUT YOUR FAMILY DYNAMIC GROWING UP?
I’m from all over. I was born in Asunción, Paraguay, and spent most of my childhood in Mexico, Ecuador, back in Utah, and then in Chile and Buenos Aires, Argentina, for my teenage years, before moving back to Utah for my senior year of high school. We lived abroad initially because my father was an executive for Citibank, and then later for ecclesiastical responsibilities.
Looking back on it, it was a great experience and opportunity. But at the time, [during my teenage years], I wondered what we were doing there. My four kids have had a different experience, growing up in Centerville their whole lives, with some chickens and horses.
TELL US ABOUT YOUR EARLY YEARS GROWING UP IN PARAGUAY, MOVING TO ARGENTINA, AND THEN RETURNING TO LIVE IN UTAH. WHAT DO YOU LIKE ABOUT LIVING HERE?
Living abroad taught me how to appreciate international communities and helped me learn to adapt. I learned how to make new friends and embrace change. One additional thing is that I moved back to Utah before my senior year at Skyline High School. While that was hard, it also gave me the chance to have a fresh start and be the type of person I wanted to be.
I later spent two years at BYU, then took a year off when I was Miss America, and came back to school.
YOU’VE HAD SEVERAL DIFFERENT ROLES IN THE PUBLIC EYE. WHAT WERE SOME OF YOUR FAVORITE THINGS ABOUT COMPETING IN THE MISS UTAH AND MISS AMERICA PAGEANTS? WERE THERE THINGS ASSOCIATED WITH THESE ROLES THAT WERE HARDER THAN YOU’D EXPECTED?
It was great, but exhausting. We would be in five cities a week visiting people, companies, etc. We traveled more than 250,000 miles that year. But none of my time in the public eye was planned. I had never even heard of Miss America until I competed in it. But it opened a lot of opportunities for me. I often say that I would have plans, until circumstances changed because of a new opportunity, and then I would run
with that opportunity until a detour came, and then take that next opportunity.
I didn’t start out with a plan to be in communications. I was a piano performance major, but that didn’t even last for one week! Someone told me I had given a few good speeches, and I could write, so that’s how I got into communications.
But I was in high school, and I got recruited to be in the America’s Junior Miss program. I ended up winning about $15,000 in scholarships, and my family thought that was great. My mom later read about the Miss America pageant and suggested I compete in the Miss Salt Lake Valley pageant. I wasn’t interested because I didn’t want to be paraded on stage in a swimsuit, but I found out that they were the only ones not to do a swimsuit competition. So I competed in Paraguayan harp, which I had played since I was 13, and sang in Spanish, and eventually was named Miss Utah.
Competing at the Miss America pageant brought a lot of media attention, especially because it was the first year after the Vanessa Williams resignation. There was a lot of international media, but Miss Utah didn’t get any attention! They were all focused on Miss Texas – and in fact asked if I could move out of the way so they could get a picture of her! I was just there to have a fun time and didn’t expect too much. I just looked to make friends there – some weren’t too interested in that, but there were many others that were like me and there to have a good experience.
It was very shocking that I won. My mom tells me she anticipated it, but it was very unexpected for me. It was surreal because it took me from a complete unknown to someone who was in the newspaper. It took a bit to get used to, and I made plenty of mistakes. But after a while, the practice of giving speeches was natural. It was like getting a Ph.D. in public relations!
HOW DID YOU GET INTO WORKING IN SPORTS?
After I finished with the Miss America program and got back to BYU, I received a call from KSL television asking if I would be interested in an entertainment program they were doing. I told them I wasn’t really interested in entertainment, but if they had something in sports, I was in. I was hired as a sideline reporter for BYU football in 1985. I panicked, because I grew up in South America and knew nothing about football! But I started recording Monday Night Football and watching it twice, and going over football items with a friend of mine who was a coach. I loved my time there.
It was in 1987 that I got a call from a friend in New York City, who helped me connect with the folks at ESPN, who eventually hired me on. ESPN was getting bigger and bigger, but it
was only eight years old at the time, and I was the third female to work there. I was first asked to do SportsCenter , the sports news and highlights show, but I didn’t want that because it was a desk job. I wanted to be out on the field or the court. So, I did a show called Scholastic Sports America, and then several years of Big 10 football, College Game Day, tennis, etc. Then, after having our third child, I did freelance work for several years. I was fine on recorded TV, but it took me several years to get used to live TV and not be nervous. A highlight was being able to interview Diego Maradona from Argentina in Spanish during the World Cup.
YOU’VE CHANGED ROLES A LITTLE NOW, WORKING WITH MOUNTAIN AMERICA CREDIT UNION.
I’ve been here almost four years, after working in the Department of Defense for many years. My role is to focus on aligning internal and external messaging with our customers and others. I love our mission, and it was neat to see us get ranked in the top 5 by J.D. Power for overall member satisfaction. The financial industry was new to me, but my experiences helped me learn something new and adapt. I
am fascinated by human stories, and you can find these stories everywhere in any industry.
WHAT WAS THE FAVORITE MEAL/ FOOD YOU ATE GROWING UP? OR WHAT FOOD MEMORIES DO YOU HAVE FROM YOUR CHILDHOOD?
My mom grew up in El Paso, Texas, so she was around a lot of Mexican food. My favorite thing that my mom would make us growing up was Huevos Rancheros, and that is still one of my favorite things. Other food memories with my family were that my mom would make tuna noodle casserole, and we often would have Jimmy Dean sausage. In fact, I got to meet the actual Jimmy Dean later in life, which was fun.
WHEN YOU WERE AWAY FROM HOME DURING YOUR TIME INVOLVED WITH THE PAGEANTS OR ESPN, WERE THERE THINGS YOU LIKED TO EAT THAT YOU CRAVED OR THAT REMINDED YOU OF HOME OR GROWING UP (IN UTAH OR SOUTH AMERICA)?
I’m not going to lie, I wanted hamburgers. Every night [as Miss America], I was at four-hour dinners
at the fanciest places, and we’d have steak or fish. I got so sick of that stuff. I would just look at the dessert menu and would ask to stop at In-N-Out on the way home. Or I would have Froot Loops or Lucky Charms cold cereal.
ARE THERE FAVORITE RESTAURANTS IN UTAH THAT YOU LIKE TO GO TO?
I love hamburgers and really like going to Crown Burger or In-NOut to get an animal-style burger. I also like Los Cucos Mexican Café and Los Garcia, which are both in Sandy. I also like the Spaghetti Factory for the manager’s special. I like to take my dad there.
DO YOU LIKE TO COOK, OR IS SOMEONE ELSE THE MAIN COOK? IF YES, WHAT IS YOUR GO-TO MEAL?
I am not a great cook, but I do have a few things that I like that are super easy. I love to make Argentine empanadas. The classic ones with hamburger, onions, cumin, raisins, hard-boiled eggs, and green olives,
all chopped up. And my kids know how to make them now. We even get the masa dough from Latino markets, and we make them all the time.
We also like to make German apple pancakes in the Dutch Oven because my mom’s family is SwissGerman. When we get out the Dutch Oven and cook together, it’s a real family connection. I also like to make artisan bread.
WHAT’S THE BEST MEAL YOU’VE EVER HAD? AND WHY?
The best meal would be Thanksgiving Dinner. I remember when my kids were little, and we’d host Thanksgiving Dinner and have about 30-40 people over. It was a real focus on family. We would put tables in hallways, and I just loved that chaos. But the food is great, and I would love to have several pies. I love a good banana cream or pumpkin pie.
We would also make gingerbread houses from scratch with a mold of a French Chateau.
HAVE YOU VISITED A FARM/ RANCH OR FARMERS MARKET IN UTAH BEFORE?
I go to the market at Pioneer Park, and we visit the market in Sugarhouse. But one of the things we like to do when we travel is visit the farmers market because that is a great way to get to know the area.
MUSIC HAS AN ABILITY TO CONNECT PEOPLE. BUSINESS MEETINGS AND SPORTS OFTEN REVOLVE AROUND FOOD. DO YOU THINK THAT FOOD HAS A CONNECTING POWER WITH PEOPLE? AND IF SO, WHY?
Food is such a great connector — that’s why there are so many TV series about it. The smells and tastes connect you to old memories. I think of how we celebrate different cultures — it’s through their food. People love it. The bottom line is that everyone is in this same human race, and we’re connected in more ways than we think
Empowering Rural Utah: Goldman Sachs Doubles Down on Small Business Growth
BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAG AZINE
From its humble beginnings in a oneroom basement office in New York City to becoming the secondlargest investment bank in the world, Goldman Sachs has had an eye out for helping business leaders grow. At the same time, it may be hard for the everyday business owner in Richfield, budding entrepreneur in Monticello, or retiree with a dream for something new in Brigham City to see how the big-time finance giant could be interested in them. But 1,000 business owners might disagree.
Recently, Goldman Sachs celebrated the 1,000th graduate from its leading small business education program, 10,000 Small Businesses, which began in Salt Lake City in 2012 with a $15 million commitment. Working
through its educational partner, Salt Lake Community College, the graduates represent over $2 billion in revenue and over 24,000 employees throughout Utah. Several graduates have been from rural Utah, including farmers, ranchers, and agricultural businesses.
At a recent event celebrating the most recent graduating class with Governor Spencer Cox, Goldman Sachs also announced it is opening applications across Utah as part of a new $100 million Investment in Rural Communities initiative.
While small businesses are the primary source of jobs in America’s rural communities, they face unique challenges. According to a Goldman Sachs survey, 86% of small businesses in rural communities
have plans to grow their business, but only 7% believe that they are receiving sufficient private sector resources to support growth.
DOUBLING DOWN ON RURAL UTAH
The rural business initiative, which first launched nationally in 2023, provides rural entrepreneurs with training to drive growth, create jobs, expand access to capital, and ultimately increase revenue.
“For over a decade, Goldman Sachs has championed small businesses across Salt Lake City. That’s why we are doubling down on Utah by expanding our Investment in Rural Communities to reach small businesses across the state so that even more Utahns can grow and
thrive,” said Asahi Pompey, global head of Corporate Engagement and chair of the Urban Investment Group at Goldman Sachs.
The 10,000 Small Businesses program began 15 years ago when Goldman Sachs decided to invest funds required by the Community Reinvestment Act (CRA) for business education programs at local community colleges. The CRA was passed in 1977 to encourage banks and similar institutions to meet the needs of communities by reinvesting in low- and moderate-income neighborhoods and small businesses. Some institutions have met these requirements by writing checks to youth organizations, but Goldman Sachs decided to invest in businesses by providing strategic business planning and capital expertise.
William Shiflett is the Executive Director of the Goldman Sachs 10,000 Small Businesses Program at Salt Lake Community College and said the college was an early adopter of the program and remains one of the only programs west of the Rockies.
“With this new focus on rural business, we are now statewide and are interested in helping small businesses
grow,” Shiflett said. “We provide business advisors and faculty trained in all forms of business, leadership, marketing, legal, etc. After looking at the website, if you’re unsure whether you qualify, apply anyway, we’ll help you find the right support. This could be working with a small business development center so that you get up to speed and then qualify for this program. Anyone that applies is going to get help at some level.”
According to the program’s 2024 Impact Report, 66% of alumni reported increased revenue six months after graduating, and 44% created jobs in their community. Additionally, nearly 90% said they grew in confidence in critical business owner skills.
Shiflett added that they are really excited about the program’s new direction and emphasis on rural business.
“We found in doing these classes the past few years that there wasn’t very much dedicated specifically to rural businesses,” Shiflett said. “We’re excited that we’ll be able to dedicate 40% of the spaces in these ongoing
classes for rural businesses. These classes will be a tool to help our rural communities thrive. While principles we teach can help any business, we also understand that rural businesses face some unique issues, and we will work to ensure they succeed.”
The new focus on rural businesses will include $75 million nationally to Community Development Financial Institutions (CDFIs) to provide loans to small businesses, $15 million in funding for the business education programs at local community colleges, and $10 million in access to capital capacity-building grants. As part of the rural expansion, the Utah cohort will start in October 2025 and represents the initiative’s 11th state to date, on track to meet its goal of reaching 20 states in five years.
FARMERS REFINING THEIR MULTIGENERATIONAL BUSINESSES
Several Utah farmers and ranchers have participated in the program and found it extremely helpful in getting their businesses in better financial shape.
JORDAN RILEY, RILEY ORCHARDS.
RUSS KOHLER, HEBER VALLEY ARTISAN CHEESE.
“There was a lot of great discussion in the classes, and I found it very valuable,” said Jake Harward, a produce and hay farmer in Utah County. “I still look at my plan probably twice a month to see if we’re on track – especially when it comes to the overall exit plan of our business. I think my participation also helped others become a little more familiar with agriculture.”
“The incredible thing is that I had no idea what I was missing out on before. I grew up on our farm and had an engineering background, so I was shooting from the hip on a lot of things,” said Russell Kohler, owner of Heber Valley Artisan Cheese in Midway, Utah. “This changed how I did things with our farm and food business. It helped me dive into agritourism as a part of my business more confidently and in a calculated way. It also helped me be more prepared when seeking financing. I knew what to expect rather than going in simply hoping.”
Fruit farmer Jordan Riley in Box Elder County echoed similar comments about the program’s value and how this new emphasis on rural will help business owners refine their instincts.
“I think many times, farmers are so busy with the day-to-day things of running multi-generational businesses that we haven’t put all the time in to map out the business plan or know the numbers like we should because that’s just how we’ve been doing things for generations. We may look at this as a lifestyle rather than a business,” Riley said. “I really enjoyed sitting around the table with other business owners and hearing how they were handling the same issues I was facing. The program was just like an MBA, except this one is free!”
Throughout the program, business owners can expect to go through a 12-week curriculum that includes practical lessons on critical business
skills — from financial statements to leadership and negotiation — that can be immediately implemented into their businesses. They can also walk out of the program with an actionable growth plan specific to their business and a network of like-minded entrepreneurs through the alumni community.
“We can’t do business in agriculture the same way we’ve done it for generations before or use the same business model,” said Brett Madsen, a farmer from Sanpete County who is involved with crops, turkeys, and agritourism with their Sunder Creek Farms. “We have to look at things differently. This program really helped me refine things and connect more with financial professionals and investors.”
Small business owners across Utah can learn more about the program and apply through July 19th by visiting utah10ksb.com.
SUNDER CREEK FARMS
All Hail the Salsa QueenFrom Humble Beginnings to a Flavor Empire
BY AUBREE THOMAS, COMMUNICATIONS COORDINATOR, UTAH FARM B UREAU
From a young age, the Salsa Queen dreamed of a better life in the United States. Born in Monterrey, Mexico, she immigrated with her parents and siblings at the age of 17. Her journey hasn’t been easy: through marriage, raising seven children, and navigating the hardships of divorce, she found herself at a crossroads. But rather than giving up, she decided to face life’s challenges head-on — after all, as she says, “when life throws you lemons and tomatoes, you make salsa.” With $3,000 in her pocket and a dream in her heart, the Salsa Queen set out on a business adventure that would eventually become her literal identity.
WHAT WAS THE INSPIRATION BEHIND STARTING YOUR BUSINESS?
After my second divorce, I found myself in a very vulnerable place. I just thought, ‘I don’t want anyone to support me anymore. I want to take care of myself.’ Then I met Jim, my now husband, and he’s a visionary and entrepreneur at heart. He was the first one who asked me, “What would you like to do?” He knew I loved food, so we bounced ideas around. At the end of the day, I needed to do something that spoke to my language, my culture, something that I had faith in, so I started making salsas.
HOW HAS YOUR BUSINESS GROWN OVER THE YEARS?
I started making salsa at home in Magna. It was a little house where, when it rained outside, it rained inside, so we had to put buckets everywhere to keep the water out. We started selling our salsa on Facebook and would go into parking lots and exchange salsa for money; we were like the ‘salsa dealers.’ The first farmers market I sold at was at Wheeler Farm. My family was there, and we were all dressed in branded t-shirts; it was just so much fun. I took 100 salsas, and within two hours, we completely sold out. I was on cloud nine! I remember holding
$500 in my hand, showing it to my husband, and realizing I really could make a living out of this.
TELL ME ABOUT THE LOGO BEHIND THE SALSA QUEEN
Family is everything to me, and we chose the sugar skull logo because it represents family. I’m very invested in my kids. My kids are my life. I live for them. I strive for them. My first child passed away from leukemia when he was 19 months old, and I wanted him to still be involved, to still be part of our business. So, we chose the sugar skull.
Editor’s Note: Sugar skulls are not just decorative; they symbolize the cycle of life and death. They represent the departed souls and their return to visit loved ones during Día de los Muertos. HAS COOKING ALWAYS BEEN A PASSION OF YOURS?
Yes! When I was young, I spent my days playing and making pretend tacos out of mud and
leaves. It’s just a passion of mine! When I cook, I get lost in the food. When I cook at home, it’s like a movie playing in my mind from start to finish. I can already taste the flavor! If I put this in or that in, it will taste like this. It is just pure magic!
HOW DO YOU GET INSPIRATION FOR THE SALSAS AND RECIPES YOU CREATE?
I think the ideas come from the kind of flavors that I kind of grew up with – things that I taste and take me right back to Mexico. The fresh ingredients make such a big difference. And I, honestly, from my heart, believe that when you cook with love, you can taste it!
HOW DO YOUR PRODUCTS STAND OUT FROM OTHERS ALREADY ON THE MARKET?
I believe you will never find a variety of dips and salsas that compares with mine. We strive to differentiate ourselves from other products on the market by creating something truly unique. Where else have you
had spicy pickle salsa? Where have you had a creamy jalapeno? We only use fresh ingredients with no preservatives, so I can provide my customers with the best product.
WHAT IS YOUR FAVORITE SALSA? WHICH IS THE BEST SELLER?
This is like picking my favorite child – honestly, whatever one I am trying is my favorite. But then I try another one, and that becomes my favorite! I don’t have a great answer, but I think Creamy Jalapeno, Creamy Chipotle, and Spicy Dill Pickle are some of my favorites. Creamy Jalapeno is our best seller.
WHAT HAS BEEN THE GREATEST HIGHLIGHT OF YOUR CAREER?
One of the biggest highlights has been getting our salsa into Costco. But just running this business has been a highlight of the American dream for me. We are immigrants in this country and came here with a lot of hope. My goal was to support my family and myself, and now we’re supporting other
families as well. It’s such a big accomplishment for me, to come here with nothing – with no high school diploma and no job experience – and be able to build such a strong team and have people believe and trust in me.
WHAT HAS BEEN THE MOST CHALLENGING PART OF YOUR CAREER?
Being a woman in business is its own challenge. Navigating being a mother of seven kids, a fulltime business owner, and a wife is hard. But now I have two of my kids working here, and so that’s been worth it for me to be able to give them the same opportunity that I was given.
WHAT ADVICE WOULD YOU GIVE TO SOMEONE WHO WAS LOOKING TO START A BUSINESS?
Don’t take no for an answer and believe in yourself. It’s not an easy road. It’s the biggest rollercoaster of your life - and when you’re up, you’re up, and when you’re down, you’re down. But those are the moments that keep you humble. So, stay humble, remember where you come from, and appreciate the hard times because they will keep you grounded.
WHAT ARE SOME OF YOUR GOALS FOR THE FUTURE?
I would love for everyone to have the opportunity to try my product – a product created with so much love! I brought my culture here to America, and I want everybody else to know about us and our story.
TRUCKLOAD OF SAVINGS
We’re proud of our story, but we also want people to taste the dream that is in there. We are also looking to expand our products to other stores like Walmart and Whole Foods, but that will take some time. Hopefully, we can expand more and grow the brand, grow the business, and grow the job opportunities for people.
The Salsa Queen’s products are made right in Salt Lake City and are now sold at nearly 1,000 stores throughout 30 states, including Smith’s, Harmons, Macey’s, and Costco. Follow the Salsa Queen on Instagram @ salsa.queen and her website SalsaQueen.com for the latest product updates and recipes.
Food—Where Farmers and Chefs Meet
BY SUSAN FURNER, VP CONSUMER ENGAG EMENT
We’ve all heard the phrase, “The best dishes start with the best ingredients.” Farmers and ranchers take pride in the food they grow every day. And chefs start with the best ingredients to create culinary masterpieces that keep us coming back. Both have a love and passion for food. Whether it’s growing or preparing it, food is the common denominator for farmers and chefs.
A FARMER
Jeremy East, of East Farms, is a fourth-generation farmer. Jeremy knew he wanted to be a full-time farmer when he was in the third grade. By the time he was in junior high, he rented ground in Woods Cross and raised produce for a local farmers market and Quality Produce, a little broker in Salt Lake City. Now he grows a mix of vegetables on 400 acres in Tremonton and Penrose, Utah. He grows produce for Nicholas Foods and Smith’s grocery stores. East’s green beans are sent to California where they are bagged for Costco and Sam’s Club. He also
grows for a community supported agriculture (CSA) program.
“On the farm, every day is different, every crop is different, the challenges are different, and markets are always changing,” said East, “but there is an excitement about the challenge of perfecting the process and growing the best crop you can with the resources you have.”
Jeremy remembers being a kid selling produce at his grandfather’s produce stand. “Customers would ask my grandfather how he got peaches to grow so big. They would tell him the melons he grew were the best they had ever tasted. That fueled my passion. It feels good to share what you’ve grown and for people to be excited about it.”
A CHEF
Chef Jeffrey Coker is passionate about food and has been ever since he can remember. Growing up in an Italian, Catholic family, meant that meals were an event which included many courses of delicious food and unrushed time around the table.
Coker grew up in California and began his culinary career in his grandparents’ small restaurant (mostly cleaning up). After high school, he attended the California Culinary Academy and was mentored by a master chef who taught him the importance of hard work and of taking advantage of the opportunities before him. He eventually discovered that he had a passion not only for preparing food but also for preparing students to be chefs. He went back to school and earned a bachelor’s degree in hospitality management and a master’s degree in education and technology.
Chef Coker moved from California to Utah eight years ago and serves as the Associate Dean of the Salt Lake Community College Culinary Institute. The SLCC Culinary Institute has an exemplary accreditation by the American Culinary Federation Education Foundation Accrediting Commission and is a proud member of the Retail Baker’s Association.
Coker enjoys helping students find their passion in the field and encourages them to pursue their
chosen culinary path. No “Hell’s Kitchen” for Coker. His philosophy is to foster a warm and welcoming culture with students where they are taught essential foundations in food preparation, but can also bring their ideas, culture, and creativity to the table. Students are encouraged to learn from their mistakes. Chef Coker has found that ultimately, you get what you’re looking for when you’re helping others to succeed.
INFLUENCES THAT SHAPE FOOD AND CULINARY EDUCATION
We live in a foodie culture where what’s hot and what’s not is influenced, in part, by chefs, consumer preferences, and social media. Technology has provided a glimpse of food cultures and dishes around the globe. It helps people become more interested in food, not only how it’s prepared, but also how and what is grown. That’s a good thing!
“Technology tends to provide a ton of well-informed content that is influencing and shaping food, and culinary education. YouTube and podcasts are hugely influential,” said Coker.
The SLCC Culinary Institute has an advisory board that helps connect the school with local professionals who provide feedback on food trends and what is happening in today’s kitchens. The school uses feedback to build a stronger curriculum for their students.
The students themselves also influence and shape the culinary education they receive at Salt Lake Community College.
“I am keenly aware of paying attention to our students,” said Chef Coker. “Their diversity, backgrounds, and experiences bring a lot of meaningful content. We learn from each other as much as we do from a book or video.”
“ What I hope chefs and all consumers understand about farmers is that the earth is what makes our living,” said Jeremy East. “We love and have a deep respect for Mother Nature. We recognize our stewardship to the land, the soil, and our customers. I farm because it’s in my blood. If I’m not trying to plant something, I’m losing my mind. ”
CONSUMERS’ BELIEFS AND FOOD TRENDS
Today, consumer food trends and beliefs are influenced by health and wellness, sustainability, ethics and a growing awareness of ingredients and quality. Consumers’ beliefs, and food trends change regularly.
To keep up with changes, a new course, Contemporary Dietary Cooking was designed by Chef Franco Aloia at the SLCC Culinary Institute. Food sensitivities and cultural and religious beliefs influence the way food is consumed. The curriculum ranges from vegan cuisine to learning how to prepare food for those with significant food restrictions, including how to best use alternative ingredients. The hope for the culinary students is that they develop an appreciation for the responsibility that comes with being a chef and preparing meals for their guests.
Farmers care about consumer preferences because those preferences impact market demands. Understanding demand allows farmers to align and adapt their crops with the trends and provide the needed food.
Cultures impact what is grown at East Farms. “Gray zucchini, also known as Mexican Grey squash, is a short, tender zucchini and it has become
a huge staple in Utah’s Hispanic community. We were not growing it 20 years ago,” Jeremy said, “Hungarian peppers is another crop we grow that appeals to our European customers.”
CONNECTING FARMERS WITH THE CULINARY WORLD
American Farm Bureau Federation (AFBF) and the Auguste Escoffier School of Culinary Arts have teamed up in a new national collaboration designed to support the vital connection between farmers, ranchers, and the culinary industry.
Auguste Escoffier School of Culinary Arts is the largest culinary school brand in the U.S. Auguste Escoffier, a French chef and restaurateur, was a culinary icon and was recognized globally for his unparalleled contributions to the culinary world. He is known for his innovations in improving the nutritional value of foods, using seasonal produce, and bringing local growers’ harvests to the table.
Through this partnership, AFBF will offer Escoffier culinary students with opportunities to engage with farmers across the country to better understand and experience sustainable farming practices and
innovations in agriculture. This new partnership opens the door to building new relationships with aspiring chefs in many ways, one of which is farm-to-table events.
“Escoffier’s commitment to farmto-table and teaching sustainable practices is a natural fit with the goals of Farm Bureau members who are passionate about conveying the significance of agriculture,” said Escoffier Provost, Kirk Bachmann. “We are grateful for this opportunity to work together.”
FARMERS MARKETS
Another way for farmers and chefs to connect is for chefs to visit local farmers markets. In the early years of East Farms, Jeremy participated in a local farmers market.
“Chefs would hit the market and see what fresh produce was available and what kind of deal I could make them,” East said. “That’s where I began to build relationships with local chefs.”
One year, Jeremy had an abundant crop of yellow squash. He summoned the courage to visit chefs at two local restaurants to ask if they would like to buy his yellow squash.
“The restaurants began to run specials that included produce that I had lots of,” said East. “They would build their menus around what was fresh and available. In the beginning years, we built our business around that.”
There are opportunities all over the state for farmers and chefs to connect at farmers markets. Utah Farm Bureau owns and manages two farmers markets, one at Murray Park where the average distance food travels from farm to market is 20 miles. Utah Farm Bureau founded the Murray Farmers Market in 1981 which makes it the longest running local farmers market in Utah. Utah Farm Bureau also owns and manages the farmers market at South Jordan’s City Office building which has been running for the past 10 years.
PARTNERSHIPS AND FRIENDSHIPS
Making connections between farmers and chefs is an exciting step forward in fostering mutually beneficial understanding and respect.
“Restaurants are about the experience and restaurateurs can use farmers’ stories to add to the experience,” said Farm Bureau member, Kyle Wilson. “It’s about understanding the effort, passion, discipline, forethought, and hope that a farmer must possess. For people to be able to see that can’t be replaced.”
“Farmers and ranchers produce the food that chefs choose and prepare every day. We look forward to sharing our stories and perspectives with those writing the menus that shape consumer dining trends,” said AFBF President Zippy Duvall.
Creating partnerships and friendships among the agriculture and culinary worlds is a natural alignment of passions rooted in food.
PROTECT YOUR BOTTOM LINE
Celebrating Sweet: Fowers Fruit Ranch Embraces the Summer of Cherries
BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAG AZINE
As spring fades into summer in Utah, there’s a quiet buzz that begins to hum through roadside markets — the arrival of sweet cherry season. Juicy and bursting with sweet flavor, these first fruits of the season are a signal that summer is on its way in Utah.
But it’s not just locals who are anticipating the cherries, as industries ranging from restaurants and fashion to cosmetics and design have embraced cherries like never before. Social media platform Pinterest annually releases its trend predictions, based on
analyzed search trends and user engagement. They recently predicted that Summer 2025 would be dominated by cherries.
“Gen Z and Millennials will infuse cherries into their makeup, menus and mood boards in the coming year, with “cherry vibe,” “cherry car,” and “cherry martini” already soaring as search terms,” according to Pinterest’s data.
However, social media analyses weren’t necessary for the Fowers Fruit Ranch to realize that cherries were a hit with consumers. Their family has been involved in this sweet annual tradition for six generations.
“I think cherries are just the best!” said Tami Balzli, the daughter of Lynn and Sheryl Fowers, who works on the farm alongside her family. “I have cherry everything! My shoes, décor, my Hydro Flask, etc. It just screams summer.”
The Fowers’ originally lived along the mountain benches of Orem, where the family’s Irish ancestors were among the first to grow fruit. However, population growth in the center part of the county made it too difficult to farm, and so the family moved south to Genola.
The family has been involved in growing fruit full-time there since 1969, growing apples, peaches,
pears, nectarines, plums, tart cherries, and blackberries. But sweet cherries start it all, and the family continues its commitment to freshness and the best sweet flavor as they are hand-harvested each year.
Being first among crops also brings its share of challenges, as late-season frosts and the unpredictability of pollination are a constant concern. These challenges, as well as finding enough labor to harvest the fruit, are among the reasons the Fowers’ are one of only a few farm families still growing sweet cherries locally.
Despite the challenges, you’ll find the Fowers’ in their orchards in mid June as they begin to harvest their most popular varieties of sweet cherries, which include Bing – the most common variety in the Intermountain West –Rainier, Lapins, and Santina.
Other popular sweet cherries in Utah include Chelan, Lambert, Royal Ann, Stella, Sweetheart, and the Utah Giant, which is great for canning.
Sweet cherry season seems to mimic the Utah Spring, exciting and yet over before you know
it. Local cherries can be found at roadside stands, especially in the prime growing areas of south Utah County and Box Elder County’s Fruit Way, alongside Highway 89. You can also find them in several retail locations, but be sure to ask for Utah fruit to ensure peak freshness and flavor.
A recent Utah State University Extension survey of Utah residents found that residents prioritize local produce due to its taste and freshness. This finding also lends itself to the corresponding action of seeking out and buying local produce as the best way to ensure local farms continue for future generations.
Continuing the farm for future generations, while honoring ancestors of the past, is a driving force for Balzli as she works with her family in the orchards.
“I feel my ancestors behind me, encouraging me along,” Balzli said. “It’s a blessing to help others in producing food – in producing something good in this world.”
This commitment to family and quality has earned the Fowers’ a loyal following, with many making family trips to their farm stand. There, you can buy
cherries within hours of being picked. Ask any farmer, and any fan, and they will tell you – the difference is unmistakable.
As school lets out and families gather together for reunions or city celebrations, local produce becomes more than just food. More than just fuel for activities you want to accomplish. Local food – such as sweet cherries and more – becomes something that highlights your community and celebrates its heritage. It represents the many farm families who devote countless days of work, sleepless hours wondering how cold the night will get and if they will have a harvest in the spring, and their desire to produce something good for others.
So, whether you’re biting into a cool, sweet cherry and seeing how far you can spit that pit, making that famous family ice cream recipe, or exploring some new culinary creation, remember this is more than just a casual snack – this represents a family trying to make this world a little better, or even … sweet.
For more information about Fowers Fruit Ranch or to see what’s in season, visit FowersFruitRanch.com.
Dig Safe, Plant Happy: Prevent Injuries in the Yard and Garden
BY JULENE REESE, PUBLIC RELATIONS SPECIA LIST, UTAH STATE UNIVERSITY EXTE NSION
Whether you’re a weekend gardener or spend time in the dirt daily, you have probably experienced working too hard and feeling sore. Soreness can stem from exerting a new or weak muscle and usually subsides after a few days.
However, according to Gabriela Murza, assistant professor of health and wellness at Utah State University Extension, lingering pain can occur from overworking or performing a task incorrectly.
“These types of injuries can be considered traumatic, such as a
rotator cuff injury or a repetitive strain injury, which occurs in muscles, tendons, and nerves from repetitive movement or overuse,” Murza said. “These are mainly seen in the hands, wrists, shoulders, elbows, knees, and lower back.”
Murza offers these tips to prevent injuries and minimize pain while working in the yard and garden.
* Treat gardening like exercise. Warm up, stretch to loosen sore muscles and joints, and cool down. A warmup can be dynamic stretching, jogging, etc., but it can also include walking around the garden, which has the added benefit of you seeing areas that
need work and determining which tools you’ll need.
* Drink water before, during, and after gardening. Sports drinks are not necessary unless you’re working for more than 1 hour and sweating or doing strenuous work.
* Wear comfortable, breathable clothing with long sleeves, tall socks if possible, and closedtoed shoes with ankle support, such as hiking shoes or sneakers.
* Wear sunscreen and a hat, even if it’s cloudy, and wear sunglasses for eye protection. Look for broadspectrum sunblock with an SPF30 or higher. Also consider mosquito
repellant if needed, but avoid sunblock/repellant combinations because sunscreen should be reapplied more often than repellant.
* Use ergonomic tools and equipment to make tasks easier. Ergonomic attachments, such as handles, can be purchased to retrofit existing tools.
* Switch it up. If you’re doing a task that favors one side, such as raking or shoveling, switch to the other side every few minutes. If your task includes kneeling, have your next task focus on standing. Change tasks every 20-30 minutes to alternate the muscles used.
* Take a break every 5-10 minutes when trimming tree branches
and performing other overhead tasks that require looking up or having your arms at or above your shoulders. If necessary, use a ladder so your body is in line with the task.
* When working low to the ground, kneel rather than crouching or squatting and use a foam mat or knee pads. Kneel on one knee while keeping the other foot flat on the ground for support. Alternate legs every few minutes.
* Consider these three techniques to avoid injuries and strains to your neck, shoulders, knees, wrists, ankles, and back:
1) Squat – This exercise is used when picking up and putting down items. It engages the
quads, hamstrings, hips, glutes, and abdominals and helps avoid strain to the back, knees, ankles, neck, and shoulders.
2) Pivot technique – This technique allows you to change directions without twisting. It works well for shoveling and dumping dirt or moving bags and other materials from one side to another. It also helps avoid strain to the back, knees, and ankles.
3) Back-and-forth weight transfer – This technique is used to move items back and forth with a longhandled tool, such as a rake. This helps avoid hunching over, pulling, and twisting and uses larger leg muscles that prevent straining the back, shoulders, and arms.
Herm’s Inn: The “Last Chance For Good Food” Gets a Second Chance
BY J’NEL W RIGHT
If there’s one thing Utahns have in common, it’s a love of canyon drives, particularly the route through Logan Canyon to Bear Lake. As the novelty of car ownership flourished in the 1920s, Highway 89 was a popular drive. Tucked at the mouth of Logan Canyon, where the city gives way to seasonal alpine beauty, Herman Johnson, an immigrant from Sweden, and his wife, Elizabeth “Lizzy,” opened an inn on Highway 89.
Lodging at Herman’s Inn transitioned into a grill, a general store, and a gas station, offering travelers a home-cooked meal and one last chance to top off the tank before venturing through the canyon while providing locals a welcoming place to visit with friends over a cup of coffee and dessert.
Herm’s Inn, as it was later called, delighted patrons with hearty plates of hamburgers and fries, grilled steaks and fresh veggies with home-churned
butter, and fresh-baked pies until it closed around 1948. For over 70 years, what was once the premier pit stop in the 1940s now only housed memories of a different time.
That is, until Jim Laub, a business owner in Logan, believed Herm’s Inn deserved a second chance. Guided by a promise he made to his father to preserve the historical heritage of this brick building and determined to restore its 19th-century charm with totally modern modifications and a commercial-grade kitchen, he bought the property. With the help of restaurant co-owners and managers, including Ryan Bird, Herm’s Inn reopened in 2012.
A HEARTY SERVING OF HISTORY AND HASH IS ON THE MENU
Let’s talk food. Because while the story of Herm’s Inn is an integral part of Logan’s early history, the menu is what keeps people lining up out the door on Saturday mornings.
Like a canyon drive on a Sunday afternoon, the seasons drive new menu experiences at Herm’s. The head chef frequents farmers’ markets and works with local growers to ensure the ingredients used in the kitchen are always fresh, in season, and locally sourced when possible. The result is a tantalizing collection of daily specials that blend deliciously with the classic breakfast and lunch fare that patrons look forward to, with new flavor combinations that they discover they can’t live without.
Speaking of classics, Herm’s hash is the stuff of local legend—piled high with house-smoked brisket, sweet peppers, and potatoes and topped with perfectly runny eggs.
The 12-inch cinnamon swirl buttermilk pancakes, dripping with cream cheese frosting, caramel, and just the right touch of cinnamon sugar, are dreamy. Or try the stuffed French toast with strawberries and lemon butter.
For the savory palate, Herm’s Breakfast Burrito, Huevos Rancheros, the classic Biscuits and Gravy, Chicken and Biscuit, or the Fiesta Omelette will have you wondering if you should hit the road or hunker down for a nap.
Did someone say lunch? Patrons love Herm’s fantastic selection of burgers, salads, and sandwiches—the Cuban is a standout choice. But it’s the
Mac and Cheese of the Day and the Inside Out Grilled Cheese, served with sourdough covered in crispy melted cheese on one side and slathered with black beans, guacamole, and sriracha inside, that make lunchtime feel like a state holiday. If it isn’t, it should be.
If you are traveling through Logan, Utah, take a chance on the great food at Herm’s Inn. It won’t be your last.
HERM’S INN IS OPEN FOR BREAKFAST AND LUNCH
8 am to 2 pm.
Tuesday through Sunday. 1435 Canyon Rd, Logan, UT 84321 (435) 792-4321
Seasonal outdoor seating is available
No reservations
Dwarf Fruit Trees Bring Fruit to Small Spaces
BY TAUN BEDDES, UTAH STATE UNIVERSITY EXTENSION HORTICULT URIST
Many people love fresh fruit, but it isn’t easy to grow in today’s smaller yards. In addition to having great fruit found at our local farmers markets and roadside stands, many dwarf fruit trees are available that fit well in compact landscapes, but they will likely need to be ordered online.
Dwarf fruit trees come in two broad categories – genetic dwarfs, and fruit trees that are not typically dwarf but are grafted onto dwarfing rootstocks. Those grafted onto dwarfing rootstock are far more available, but most will need to be supported with a strong stake or trellising wire for the duration of the tree’s life. Genetic dwarf fruit trees are generally sturdier and may not require staking. Consider these dwarf fruit tree options.
Peach Trees – The peach tree is the most popular fruit tree grown in Utah, with more genetic dwarf options available than other species. Some can be found at local retailers in the spring. Dwarf peaches can be quite ornamental and look
like miniature palm trees as they mature. The most common variety is “Bonanza,” but “Pix Zee” is becoming popular. “Bonfire” features dark red leaves and darker pink blossoms. Some dwarf nectarines, which are fuzz-less peaches, include “Nectar Babe” and “Garden Delight.” A few columnar peaches can be found, such as “SunHigh,” which stays narrower, but can grow to 15 feet tall if left unpruned and may reach 10 to 12 feet wide.
Apple Trees – Apple trees are also popular in Utah, with only one genetic dwarf found, the “Apple Babe.” Numerous apple varieties are grafted onto dwarfing rootstock. Thus, if you want a dwarf “Gala” or dwarf “Golden Delicious,” among other common varieties, they are available. Several columnar apple varieties can grow 12 to 15 feet tall and 3 to 4 feet wide, which can be maintained at a shorter and narrower size. Some varieties include: “Blushing Delight,” “Tasty Red,” “Tangy Green,” “Scarlet Sentinel,” “Golden Sentinel,” “North Pole,” “Golden Treat,” “Stark Emerald Spire,” and “Stark Scarlet Spire.” These
columnar apples could easily be used as an edible hedge row.
Plum Trees – Plum trees were more common in the past, but many people still enjoy them. Look for “Nadia” cherry plum, “Mirabelle,” “Gras Romanese,” and “Hollywood.” Raintree Nursery, an online retailer, has a variety of dwarf plum trees available.
Cherry Trees – There are fewer dwarf cherry tree varieties. Those available are usually grafted onto Gisela 5 rootstock, which keeps the trees under 10 feet tall. After 2 to 3 years, cherries grafted onto this rootstock do not require staking. Some of the available dwarf tart cherries (pie cherries) were bred in Canada, including “Romeo,” “Juliet,” and “Wowza,” which appears to be the most promising, as it is more productive than the other two. Other options include “Northstar,” which can be found online, and the Nanking bush cherry, which was once commonly used as a screen and hedge. It is very cold-hardy, tolerates Utah soils, and its fruit can be used for jams, syrups, and other foods.
Risotto is one of those dishes that feels fancy to me. It seems like it would take a lot of time and a lot of fuss to make and therefore should only be made on special occasions. In reality, it’s a one pot, 40- minute meal that’s delicious, comforting, and versatile. It’s easy to switch up the flavors based on what you have in the house, and you can have a weeknight dinner that feels like celebration! In this version, I am simply using springtime vegetables, but feel free to add a protein of your choice for a more complete meal.
INGREDIENTS:
• .5 lb asparagus trimmed
• 1 Tbsp butter
• 1 small onion, chopped
• 2 garlic cloves minced
• 1 cup arborio rice
• 6 Tbsp dry white wine (Optional, can use a small splash (1tbsp) of white wine vinegar or lemon juice in its place or skip)
• 3.5 cups chicken stock
• .5 cup shredded parmesan cheese
• 2 Tbsp mascarpone cheese
• ¼ cup chives (can also use a mix of herbs, dill, parsley, tarragon)
• Lemon zest + wedges
• coarse salt and freshly cracked black pepper to taste
METHOD:
Cut your asparagus into bite sized pieces. Melt the butter in a pot over medium high heat. Add the onion and a bit of salt cook for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine. Add the rice and stir to coat the rice with butter. Cook the rice for a couple minutes until the edges of the rice are translucent and the middle is still white. Pour in the wine (or lemon juice or vinegar) and deglaze the bottom of the pan.
Cook until the wine has evaporated. Add 1 cup of the chicken stock and cook until the stock has evaporated. Repeat this step until you’ve used all the stock. The rice should be thick and creamy, but the rice should still have a slight bight to it (not mushy). Add Parmesan cheese, mascarpone cheese and chives and stir to combine. Add lemon zest and juice to taste and stir in some asparagus and let it simmer for a couple minutes to cook it through. Season with salt and pepper to taste and serve immediately.
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