A Harvest of Memories: Riley Orchards Offers Up Local Fruit, Family Experiences
Alfalfa: From Field to Fork (Yes, You Do Eat It, You Just Don’t Know It)
anchor brand ranch: From The Ranch To Your Screen
UTAH FARM BUREAU
Fall in Utah – Slow Down and Take it In
BY VALJAY RIGBY, PRESI DENT, UTAH FARM BUREAU FEDER ATION
Fall just feels different, doesn’t it? Many have come off a season of summer activities, family travel, and in many cases, plenty of hard work done outside. While we love the heat and recreating in the water, fall comes along and things just seem to slow down a little. The kids are back in school, football is in the air, the leaves are turning color, and peaches & cream make way for soups & biscuits.
On my farm, we’ve come off harvesting wheat that will be used in local products in Cache Valley, and another crop – safflower – which is used in bird feed products. The fall is a great time because as some activities slow down, it gives time to be with family and friends.
At the Utah Farm Bureau, however, the fall kicks off a busy time as we meet with County Farm Bureaus to talk about important issues and our state convention isn’t far away. If you haven’t been to a Farm Bureau convention before, we invite you to register and come be inspired and motivated to solve some of the big challenges of our day.
In this magazine, you’ll read of some of the great foods and activities of fall, but also be inspired by the small towns in our state and the people that make them great – from Olympians to everyday neighbors caring for each other. Thank you for your membership in the Utah Farm Bureau and for being part of what makes our state great!
Valjay Rigby President, Utah Farm Bureau
UTAH FARM BUREAU FEDERATION 9865 South State Street Sandy, UT 84070 801-233-3000 | utahfarmbureau.org
VALJAY RIGBY President Utah Farm Bureau Federation
WADE ELIASON Vice President Utah Farm Bureau Federation
SPENCER GIBBONS
Chief Executive Officer Utah Farm Bureau Federation
MATT HARGREAVES
Managing Editor Vice President of Communications
POSTMASTER: Please send address changes to the Utah Farm Bureau Federation, 9865 S. State Street, Sandy, UT 84070-3205.
DESERET NEWS | HOMETOWN MEDIA 55 North 300 West, Suite #500 Salt Lake City, UT 84101 801-204-6300 | deseret.com
MEGAN DONIO Creative Director
NICHOLE ROSSI Senior Graphic Design
SERINA NIELSON Senior Graphic Design
UTAH FARM AND FORK is the official publication of the Utah Farm Bureau Federation. ©2024 by the Utah Farm Bureau Federation.
UTAH FARM AND FORK (ISSN 1068-5960), October 2024, Vol. 71 No. 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.
I’m not a farmer, but...
Olympic Athlete and Former Farmer Talk About Food as Fuel for the Body and Soul
BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE
The screams as viewers cheered on their Olympic hopefuls could be heard in Paris from the millions of fans back home in Utah. With the news that the Winter Olympics will be coming back to Utah once again, Utah Farm & Fork caught up with Whittni Mogan, one of the several Utahns who participated in the most recent games, and her husband Mason to talk about growing up in rural Utah and the role food plays in Whittni’s training.
Can you tell us about where you’re from, your growing up, things you enjoyed doing, etc.?
Mason: I grew up on a dairy farm in Circleville, in Piute County, with four younger. When thinking of some of
my earliest memories, I feel like I was around eight or nine when I started consistently going and working on our farm. Helping feed calves or something, and so ever since then, I always had a job at the farm. Later, I went off to serve a mission for the Church of Jesus Christ of Latter-day Saints in Jamaica, and then went to college at Southern Utah University, and that’s when I started dating Whittni. Right now for work, I own a cabinet staining business and a moving company. Whittni: I was born and raised in Panguitch, in Garfield County as the fifth of six kids. I went to Panguitch High School and did lots of sports in high school (Cross Country, Track & Field, Basketball, and Volleyball). Then decided to go run at BYU. I ran at BYU for 5.5 years, and then have gone
on to run professionally for Adidas. I have just been enjoying the intensity and the crazy life of a professional athlete and just doing it with Mason.
Did you have favorite things to do as a child? Or things you hated doing?
Mason: We just had a ton of all sorts of animals growing up, like, goats, chickens, dogs, etc. At one point, I was wondering if my dad was trying to have a zoo because we had pigeons and chukars, and I was the one who had to feed and water all these things. I think we also had to gather about 60 plus eggs a day, and then go to wash them. As I’ve gotten older, I’ve realized that while I thought it was annoying at the time that I had to go and work while my friends were out playing, I look back and realize how lucky I was that I did have a job all the time.
I learned a lot through that. But I also played a lot of sports growing up and enjoyed dirt biking in the mountains and looking for wildlife. Whittni: Since I wasn’t a farm girl, we didn’t have any of the farm chores to do, so I just had to do regular chores, like cleaning up the house, folding piles of laundry, etc. I don’t know if I was great at doing the chores, but I had them. I enjoyed being in a small town and just hanging out with friends, riding in someone’s side-by-side or 4-wheelers up in the mountains, having lots of bonfires, or just being creative.
Thinking about your high school days, did you envision that you’d be able to be a professional runner one day? We hear many kids say “one
day, I’m going to play in the NBA” or something like that. Did you think of running?
Whittni: It’s kind of crazy because I never dreamed of being a professional runner. I didn’t really know that that was even a thing until I got to BYU, and my coach told me that I could run professionally if I wanted to when I was done at BYU. I didn’t even really know what that would look like. But once I figured out the world of running and what it meant, and that you chase an Olympic dream and all that, it did seem really exciting. The whole reason I decided to run in college was to see my potential. So, moving on to run professionally has been a continuation of that – discovering my potential.
Growing up in Panguitch, did you ever work on any farms or ranches?
Whittni: I did not personally, but I know my mom grew up in agriculture on a little farm, and my grandpa was big into gardening, but nothing like big-time farming. The first real look I had into the farm was when Mason and I started dating, and I was [amazed] at the whole situation they had. Lots of cows, lots and lots of hard work. I really respect that hard work and think it’s amazing what farmers do.
To counter that, Mason, do you do any running?
Mason: I did a little bit of cross country, but I really shouldn’t mention that, because I wasn’t anything great. My main sports were basketball and baseball.
So, you’re not going to be challenging your wife to a race?
Mason: No. Not unless I’m on a bike. People always ask me if I go running with her, and it’s almost hysterical to me. I tell people, ‘Do you realize
PHOTO BY: TYLER RICHARDSON
that I don’t run, really, and she literally runs for a living? You don’t just go and keep up with somebody like that for six or eight miles.
Tell us a little bit more about nutrition, how much that plays a part in your life right now, and how you manage that.
Whittni: Yes, it’s very, very important. I pay a lot of attention to it and sometimes feel like I’m a robot. I’m looking at my food not as a delicious [experience], but more like what does this do for my body? It doesn’t really matter what it tastes like, it just matters what it’s doing for my body. So, it’s nice to be on break right now and not be looking at food like that and just enjoying it more. But definitely, when I’m in season, I think of the most beneficial thing I can put in my body to fuel my body and help me stay healthy, help me recover from
the hard workouts, and just be fueled for big races. So yeah, food is very, very important.
What kinds of foods do you enjoy cooking and eating as a couple?
Whittni: I really love vegetables, and I’m helping Mason learn to love vegetables as well! We have a lot of focus on good lean protein sources. Lots of chicken, turkey, and beef every now and then. And I really enjoy baking. I try to make healthier treats and stuff.
Mason: Whittni is a good cook all around, honestly. She’s also really good at making good treats that don’t sit as heavy as others. I love beef, but Whittni just has to be very particular with what she eats. But we’ve got a little Traeger and we’ll use it for burgers, etc.
Could you share your memories of food and what your families made that stood out to you growing up?
Whittni: If we were going to treat ourselves, we’d go to Cafe Adobe in Hatch. It was really good. They had good Mexican food and good burgers and stuff like that. So, it was that or C-Stop Pizza in Panguitch. Mason: I will say that going to Ebenezer’s Barn & Grill at Ruby’s is fantastic. We went there a couple of times.
What is something that your families made growing up that were your favorites?
Whittni: My mom cooks delicious comfort food. If you want comfort food that’s just gonna sit heavy, but it’s going to make you so happy – come to my mom’s house, because she’ll just make you happy. I remember her cooking up some really delicious creamy chicken with bacon and rice. I don’t even know what you’d call it, but it was just saucy and delicious. That’s what comes to my mind. That or no-bake cookies.
Mason: We ate a lot of beef. Whether my family got it from other sources or they butchered one of their own cows at the end of each year. There was always beef. Also, I don’t know what everybody calls it, but we call it cowboy delight. It’s literally just hamburger and some noodles, and my mom just sweetens it up with some sort of magic, with some brown sugar or something, and it’s so good. That was one of my favorites.
Is there a place where you live now that you like? Either in Springville or Utah Valley?
Mason: I wish they would bring back the Trolley in Springville. That was our favorite restaurant.
Whittni: I really like Ginger’s Garden Café. It’s just lots of fresh vegetables, and they have really good sauces. I also like Seven Brothers, if we’re talking about burgers.
If you are cooking, and don’t want to cook anything fancy or elaborate, what is the basic comfort food you like to eat (no shame!)?
Whittni: I feel like I’m more like a comfort dessert type of woman. I want
some cookies, like chocolate chip cookies or snickerdoodles, or really yummy brownies. Something like that. It is kind of funny. I feel like we feed ourselves more functionally, but then whenever we visit family, that’s when comfort food comes into the picture. Mason: We are just at this phase of our life with Whittni’s running where we just can’t have comfort food as often. It just doesn’t fuel her body the same. But we do love it.
Some people will connect food to a place they visited or it becomes a memory that may be even better than the food itself. Has that happened to you?
Whittni: When we were just in Paris, Mason and I went to an Italian place and shared this pasta. It had fresh, homemade noodles, and then this sauce that was insane. I don’t even know what it was, but it was creamy
and delicious. It was comfort food, for sure. It had mushrooms and good vegetables cooked into it. Then we had this yummy salad and bread with it, and the ambiance was so good too. This was after my races, and so we were enjoying the food and hanging out together in Paris.
Can you tell us about the Olympic Opening Ceremonies?
Whittni: I actually didn’t do the opening ceremony because my race was so close to the beginning, and it’s kind of hard on the body because you’re standing for eight hours in the heat. It just wasn’t ideal for running a 5K, so I didn’t go to the opening, but I did get to the closing ceremonies, which was really, really fun. The whole Olympic experience was just insane. You’re in the Olympic Village with the best athletes in the whole world, and you’re looking
around and thinking about how these are the fittest people I’ve ever seen in my life, and I’m here with them. It was really cool to just be in that environment and be around that high level of athletes, and be a part of Team USA. They treat you really well at Team USA. It was really special to have so much family there. Mason came with his whole family, and then my mom and three of my siblings and their spouses, and one of my uncles... and the chocolate muffins were incredible. Honestly, they were even better than you can imagine. I would go to the village and bring Mason some in a bag.
Mason: They’re so good. They were really, really good.
People talk about the ability that food has to connect people together. Have you seen that in your lives, the two of you? If so, why do you think it does?
Mason: I feel like we definitely have seen how food connects people. Honestly, I don’t know if it’s just becoming an adult or something, but one of our favorite things to do with friends is go get really good food or make good food together. It’s one of those things that is so simple, but very fulfilling. Whittni: I definitely think food connects people. I’m such a foodie. When I cook or I make something for someone, it means a lot to me when people like the food. We can talk and bond over it. I like to connect with people over different kinds of food and learn new ways to cook different types of food. We tried a few places in Paris that were different from what we’re used to. It was fun to explore new cultures and foods.
PHOTO
A Harvest of Memories: Riley Orchards Offers Up Local Fruit, Family Experiences
FBY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE
or families looking for fresh, healthy, and exciting food experiences, Riley’s U-Pick is a hidden gem tucked behind the hills in Genola, just west of Santaquin. While the family farm sells fruits and vegetables directly to the public at its onsite farmstand and a location next to Payson High School, it is also a must-visit destination for those looking for a fun family outing or simply to come experience the harvest on their own.
If it seems odd to be drawn to this farm that is more than just a little ways off I-15 than most people go, Chris Riley, the third generation to run the farm, explains that his family has been repeatedly drawn to the farm in a similar way.
“My dad was very young and living in Bountiful with his family when my grandfather, Howard Riley, got a call from his father-in-law with the Muir-Roberts fruit packing company asking if he would consider moving to Payson to help run a fruit farm,” Riley said. “My Grandpa asked, ‘Where in the world is Payson?’, but agreed to come down and grow apples along the benches here in the 1950s.”
In the 1970s, Chris’ father, Alan, was going to BYU and planning to go into medicine. He knew of another fruit farm in Genola owned by an out-ofstate doctor, that would have medical school students come work on the farm. When Alan approached the man about leasing the ground, the doctor instead offered for Alan to buy the farm outright. He agreed and shelved his plans for going to medical school.
The Riley family managed the two farms separately while helping each other when tasks overlapped until Howard sold the Payson benches farm in the early 2000s. While farming and raising their family, Alan worked for several irrigation companies to supply water to farms in the southern part of Utah County. Two of the Riley children – Chris and Jordan –continue to farm today. Jordan runs orchards in Perry, Utah, while Chris has taken over the farm in Genola –a place he’s always been drawn to.
“The farm is where I always wanted to be. While I was in high school or getting my degree at USU, I just had to get back to the farm so I could be outside,” Chris Riley said. “Since we were young, we had responsibilities on the farm. For getting licenses, hiring employees,
harvesting and packing fruit, fixing equipment, etc. I think I was 12 the last time I remember being bored!”
Chris also had to make the difficult decision to transition their farm from how they had been doing things, selling their fruit to a packing house which then distributed fruit to consumer markets, to being a U-pick orchard and selling directly to the customer.
“We had to change how we were selling,” Chris said. “We were too big for individual farm stands, but too small to work with a packer. We wanted to hold our future in our own hands, so we went direct retail and worked with a whole new set of customers.” Going with this approach gave Riley more control over the pricing of their fruit and how to manage their inventory.
A Variety of Apple Types
The orchard boasts a rich variety of apples, each with its own unique flavors. Whether you prefer sweet and juicy apples for snacking or tart ones for pies and cider, you’re sure to find the perfect fit for your family’s taste buds. Chris and his staff at the orchard are more than happy to guide customers in choosing the best apples for their needs.
“We grow early gold, ginger gold, gala, honey crisp, McIntosh, and golden delicious apples,” Riley said.
Customers often come with their kids because it allows them to learn about the process of growing apples, picking their favorite varieties,
and gaining an appreciation for where their food comes from. The fall season also allows for the changing of colors in the leaves and taking a break from the stresses of everyday life.
Picking More Than Apples
About 10 years ago, Chris decided to expand their offerings by providing tomatoes, peppers, pumpkins, and other produce for customers to pick. But apples remain the star attraction
“We also grow 14 kinds of peppers, watermelon, cantaloupe, squash, cucumbers, pumpkins, sweet corn, raspberries, and just this year started growing grapes,” Riley added.
For liability and other reasons, not all commercial orchards are open to U-pick, but Riley has embraced it as an activity where families could spend time together. For Riley, it’s not just about getting fresh, crisp apples, but also about creating memories that last.
“It’s a different type of customer that comes to U-pick,” Riley said. “They’re often less particular about the apples they get, because the experience is about more than just the food. They also hate to see food wasted, and so they are more accepting of the varieties of shapes and sizes of produce.”
Drawn to the Farm
In a world where convenience often trumps quality and experiences, discovering a local farm where you can participate in the harvest is a fun experience that will draw you to the farm just as generations of Rileys have been. The delicious apples, the educational opportunities, and the chance to connect with nature make it an ideal family outing. So, if you’re looking for an enjoyable way to spend time with your loved ones, why not head to Riley’s U-pick and create memories that will last a lifetime?
You can learn more about the family’s orchards and details on how to pick your own fruit at rileysorchard.com.
anchor brand ranch: from the ranch to your screen
BY AUBREE THOMAS, COMMUNICATIONS COORDINATOR
From Utah to Nevada to Florida, Ramzi and Laura Hughes, along with their nine children, are sharing what everyday life is like on the ranch and connecting with people across the globe through their YouTube channel, “Anchor Brand Ranch.” Through their real and authentic videos, they provide viewers with a glimpse of the daily routines and challenges of ranch life.
The Hughes family’s roots in ranching stretch back for generations. Laura was raised on a cattle ranch near St. Augustine, Florida, where her family has been raising cows on the same land since 1565! Ramzi grew up in Southern Utah, where his family has a cattle ranch at Pine Valley Mountain and the Beaver Dam Wash. Ramzi had just returned from
serving a mission for The Church of Jesus Christ of Latter-Day Saints in Brazil when he met Laura, who was attending Southern Utah University. They married and made their home in New Castle, Utah for 16 years until they were presented with an incredible opportunity. While working with his family on the Pine Valley Mountain ranch, Ramzi heard that some land outside of Alamo, Nevada was up for sale.
“When we saw this place for sale, it was just like a sliver of hope that it might work,” he said. “It was crazy of us to try, but it had always been kind of a fantasy to buy the big ranch in Nevada.”
Once they decided to look at the ranch, Laura, Ramzi, and his parents spent a day touring it with
the previous owner. That’s all they needed to help make their decision.
“A few days later, I woke Laura up at three a.m. and said, ‘Do you want to go try it? And she said ‘Yeah, let’s go try it.’ So here we are.” Ramzi said. “It’s been almost four years that we have been out at the new ranch.”
Life on the Ranch
What initially drew Ramzi and Laura to Nevada was the large amount of open space, and that’s exactly what they got with their new ranch. Their Nevada home is an openrange ranch that stretches 30 miles long and 30 miles wide. Open range means there are no fences, so their 800 cows are scattered over a large area of desert and mountains.
“It’s a lot of work, lots of riding, lots
of working on pipelines and springs, but it’s fun,” Ramzi explained.
The town of Alamo is 40 miles away and their closest neighbor just happens to be the United States Airforce as a portion of their ranch is located on the Nevada Test and Training Range, or Area 51 as most people know it.
“We’ve got a great working relationship with the guys there,” Ramzi said. “It’s all a restricted area, so we just have to work with them and communicate with them where we are going and what we will be doing. They are great neighbors, and [the agreement] gives us a good chunk of land for our cattle to graze on.”
Their nine kids – Ram, Roxi (the only girl), Rio, Riley, Rance, Ryler, Robbie, Ridge, and Rhett – also enjoy life on the ranch. Ram, the oldest, is currently serving a mission in Brazil, and Roxi is currently waiting for her mission call to arrive. As for the school-aged kids, every morning they load up in the pickup truck and drive themselves to school.
“Whichever one of the kids has a driver’s license gets to be a bus driver,” Laura said. “When Rio headed to school this morning, seven of them headed out in the pickup truck to go to school.”
Attending a small school in a small town certainly has its perks. The Hughes kids get to be involved in a variety of extracurricular activities, but where their passion truly lies is in rodeo. All are involved with the younger kids participating in events
like steer riding and mutton busting and the older kids team roping. It’s an event they are finding a lot of success in, too. Ram won several trucks when he was team roping and Rio won two trucks last year.
“They are team roping addicts. We are currently driving to Utah about eight days a week for rodeo,” Ramzi jokes.
While the Nevada ranch keeps them busy enough, the Hughes family also runs cows in Utah with Ramzi’s father, as well as in Florida. The Utah ranch is about two and a half hours away, which makes it possible for the family to wake up early, put in a day’s work, and get home late. The Florida ranch, on the other hand, is a quick airplane ride away. Until a few years ago, Ramzi and Laura would pull the kids out of school to homeschool them and stay in Florida for the winter. That got more complicated as the kids got older and more involved in school activities, so now they visit the ranch several times a year.
The Anchor Brand YouTube Channel
After being repeatedly encouraged by a friend to share their adventures on YouTube, Ramzi gave in and created the Anchor Brand YouTube Channel.
“It was supposed to be just a joke of a YouTube channel that nobody would ever see,” Ramzi said. “To appease my friend, I punched a few buttons until I figured out how to set up a YouTube account. I put a couple of clips up and it’s just grown from there.”
Growing any social media channel takes a lot of work and dedication, but what helped grow their viewership was when Ramzi reached out to Heavy D Sparks of the Diesel Brothers to help them recover a bulldozer that was buried on the Pine Valley ranch. The Diesel Brothers gave them a shoutout on the episode that featured the recovery, and their subscriber numbers jumped. Today, the Anchor Brand channel has over 65,000 subscribers.
PHOTO BY: WESTERN AGCREDIT
While people from all over the globe watch their channel, Ramzi says it has really resonated with the older generation who grew up on a ranch or had some tie to agriculture as a child, but for whatever reason aren’t involved anymore.
“These people are now sitting in their recliner watching our videos, and they get really emotionally attached because it just brings back their childhood,” Ramzi said. “They love it. If I go a couple weeks without posting, I’ll start getting emails and my wife gets phone calls.”
Their viewers are also extremely loyal and even send gifts to their kids. A follower in Pennsylvania has gifted one of the kids several
guns for his birthday. Another follower in Georgia routinely sends the kids gifts from Amazon.
“It’s pretty amazing,” Laura said. “We’ve met a lot of nice, thoughtful people through it all.”
Some viewers have even made the effort to visit the family.
“There was a guy who was dying of cancer, and he showed up at a rodeo the other day just to come see our kids rope one more time,” Laura said. “He was barely hanging on and that was his last wish to just come and watch our kids.”
Since launching their YouTube Channel, Ramzi and Laura have also started their own line of merchandise, as well as a Patreon
account where viewers can subscribe and access exclusive content. For other farmers and ranchers who are looking to share their agriculture story with others, Ramzi has some advice.
“Don’t give up and keep going. It’s like a job, and the more you put into it, the more it is going to grow. Also, be sincere and show the real stuff. That’s what the people who watch Anchor Brand Ranch like to see. We aren’t faking anything. Nothing is staged. It might not be as fancy as some YouTube channels, but it’s real.”
Keep up with Ramzi, Laura, and their family by visiting the Anchor Brand YouTube Channel youtube. com/@anchorbrandranch or scan the QR code.
2024
UTAH FARM BUREAU PHOTO CONTEST
Calling all shutterbugs! After a year’s absence, it’s time once again for the annual Utah Farm Bureau photography contest, when you or someone you know can share your best pictures with the entire Beehive state, and possibly win a cash prize.
So charge your camera & phones and get your artistic eye ready for a great season of photography! As always, rural settings and rural lifestyles are welcomed themes for all submissions, but we welcome photos that showcase growing & enjoying food, and the connections we have all with food.
As in years past, we’ll have three categories. Utah Farm Bureau’s panel of judges will select the winners of two categories, “Kids in the Country” and “The Miracle of Agriculture”. “Kids in the Country” is for photos involving youth, children, or families. “The Miracle of Agriculture” is a broad category that will include photos showcasing the work of producing and
growing food and fiber in Utah, as well as eating and celebrating life through food. In short, show us how you’re connected to food!
The third category is simply called “BeUTAHful.” This is a “People’s Choice” may vote for the best image of Utah that showcases agriculture, rural life, and beautiful landscapes. The winner of this category will be decided by a fan vote on social media of five finalists. The finalists will be chosen by the Utah Farm Bureau’s panel of judges.
The finalists will be announced on social media in October, and fan voting will take place beginning November 1, 2024. More details on voting will be announced in the Fall Utah Farm & Fork magazine. Winners will be announced in the December 2024 Utah Farm & Fork magazine, with each category winner receiving $100.
DETAILS & INSTRUCTIONS
Are you ready to submit your photos? This year’s deadline is extended to
November 1, 2024, and is limited to Utah Farm Bureau members and their immediate families. Photography contest rules:
1. Digital entries are preferred and should be emailed to aubree.thomas@fbfs.com. For publication purposes, photos must be at least 1024 x 768 pixels or higher.
2. Print entries may be mailed to: Utah Farm Bureau Attn: Aubree Thomas 9865 S. State Street Sandy, Utah 84070
A stamped, self-addressed envelope needs to accompany your print photo entry if you want your photograph returned.
Include a brief description regarding the entry, plus the participants' name, address, telephone number, and valid Utah Farm Bureau membership number.
Nourish and Flourish: Family Meals an Important Tradition
WRITER: JULENE REESE, UTAH STATE UNIVERSITY EXTE NSION PUBLIC RELATIONS SPECIALIST
September marked National Family Meals Month, highlighting the many advantages of sharing regular family meals at home. Once these habits are established, families can continue to enjoy these benefits all year long.
The Utah State University Extension Create Better Health Utah (SNAP-Ed) cookbook states that the more family meals participated in weekly, the greater the benefit. In addition, children who participate in family mealtimes five or more times a week as opposed to those whose families eat together two or less times each week may experience improved:
Nutrition and physical development – Children participating in family mealtimes tend to be more open to trying a variety of healthy foods, which helps develop healthy eating habits that last into adulthood. Family mealtime is an excellent opportunity to provide nutrient-rich foods such as fruits, vegetables, whole grains, lean proteins, and calcium-rich foods. The variety of nutrients consumed at these mealtimes has been shown to lower childhood obesity rates, reduce the risk for chronic diseases, and increase the chance for youth to make healthier food choices when away from home.
Emotional development – Children and adolescents can better navigate emotions and mental wellness, are less likely to develop
eating disorders, and have more positive interactions with food and others when participating in routine family mealtime. This can also be a protective factor for adolescents, reducing the severity of depression and suicide ideation and improving general well-being.
Social development – Children and youth can learn critical social skills, such as taking turns and appropriate ways to share thoughts, feelings, and opinions. They can also learn to connect better and often discover a deeper sense of belonging.
Academics – Children and adolescents who participate in and listen to family mealtime conversations are more likely to earn good grades in school
and develop larger vocabularies – even more than those who read together with their parents.
Behavior – Although many factors influence adolescent risky behavior, there is some evidence that indicates routine family meals may serve as a protective factor for risky behaviors such as substance use, sexual activity, and violence.
If eating meals together is new to your family and seems overwhelming, start slow, said Lea Palmer, assistant director and program manager for Create Better Health.
“You could start with one or two weekly meals,” she said. “If dinner isn’t the best option for your family schedule, try having breakfast, lunch, or even snack time together. Remember that each
opportunity to sit around the table provides a surplus of benefits.”
Palmer provided tips for making family mealtime a positive experience:
• Make weekly meal plans.
• Schedule a set time for meals.
• Involve all family members in meal preparation and clean up.
• Set boundaries to create more connections, such as not having electronic devices at the table or encouraging everyone to sit together until the last person has finished.
• Keep conversations upbeat, and leave discipline and negative emotions for another time.
• Share responsibilities with young children. The parent or caretaker’s responsibility is to decide when the meal is served and what food is provided, and the
child’s responsibility is to decide how much food they want.
• Get creative. Have mealtime themes (i.e., taco Tuesday), try new recipes, create a conversation jar, play word games, share stories, etc.
“A healthy goal for family mealtime is to connect and nourish,” Palmer said. “That will look different at each table, so have fun and find new family traditions that make mealtimes positive.”
Download the Create Better Health Family Mealtime Cookbook, which includes recipes, conversation starters, meal planning tips and ideas, and further information on the benefits of regular family mealtimes.
Learn tips from Kids Create to help you involve your kids in family mealtime planning and preparation.
Volunteer EMT in a rural area?
EMS volunteers serving in rural areas are eligible for health insurance coverage for themselves and their family members through a partnership of local agencies, the Utah Association of Counties, and the State of Utah.
Who’s Eligible?
TO BE ELIGIBLE, YOU MUST MEET THESE REQUIREMENTS:
» Not have health insurance coverage available through an employer, a spouse’s employer, or a government plan or program
» Be licensed as an EMS provider
» Provide EMS services for a rural agency
» Respond to 20% of calls over a rolling 12-month period
Cost
Monthly cost for the 2023-2024 plan year:
Single: $0
Double: $87.37
Family: $172.23
More Information
Visit www.uacnet.org or contact your local EMS agency for additional information.
How Can I Enroll?
Current EMS volunteers can enroll through their local agency until June 30 for coverage effective July 1, 2023. New EMS volunteers can enroll for coverage through their local agency within 30 days of starting service.
PEHP coverage is provided and offers:
» Comprehensive medical coverage
» Access to all rural hospitals and a choice of either Intermountain or MountainStar/Steward/University hospitals along the Wasatch Front
» $35 office copays with a $2,000 individual/$4,000 family deductible
What Happens if I Lose Eligibility?
If you no longer meet all of the eligibility requirements for the Volunteer EMS Health Insurance, your coverage will end on the last day of the month in which any one of the conditions for eligibility no longer applied.
I Could Live in a Small Town
BY SUSAN FURNER, VP-CONSUMER ENGAGEMENT, UTAH FARM BUREAU
Jennifer Marshall grew up in Milford, Utah but learned the ropes of ranching on her grandfather’s farm in Panguitch. So, it wasn’t a huge stretch that when she married her husband, Sid, they moved to Minersville and started ranching in Beaver County.
Jennifer is a wife, mother, and grandmother, while also keeping things running smoothly at Bar-FRanch. You might say that is more than enough to keep her busy, but not for Jennifer. She is a committed Farm Bureau volunteer at the county and state levels. She serves on the city council, mentors young women, and is
the facilities manager for the Beaver/ Minersville campground and reservoir.
When Jennifer was diagnosed with breast cancer recently, her fight became her community’s fight. Becky Pendleton, a Minersville resident, saw a need and organized a community dinner and auction fundraiser. Word-of-mouth and social media carried the news of the “Give Cancer the Boot” event.
Five hundred people poured into the Minersville fairground, carrying donated items for the auction and food for the dinner. The Muddy Boots Band played live music, there was a bounce house for the children, and a dessert truck was open selling
desserts made from scratch by local families. Auction items donated by local businesses and community members were placed up for bid.
That night nearly $40,000 was raised for Marshall’s medical bills from a community with a population of 855 people. Jennifer was overwhelmed by the donation and that people cared so much and wanted to help.
You couldn’t have been there and not be moved by it—all of it. The message was clear, in Minersville, they take care of their own. There was a sense of belonging and stability. I drove away thinking, “I could live in a small town.” It got me wondering what else living in a small town brings.
PHOTO BY:
Slowing Down
I remembered that one summer years ago when I in charge of a company picnic being held in Richfield. When I got to the park, the pavilion was dirty and needed to be swept. So, I drove to the local grocery store and ran in to get a broom and dustpan. On the way out of the store, an older gentleman in overalls stopped me and asked, “What are you in such a hurry for?” His question stopped me in my hurried tracks! I replied, “I don’t know.” And for just a few minutes we chatted about his garden, his family, and the mice he needed to trap.
People slow down in small towns. Life seems more relaxed with fewer distractions. I could live in a small town.
In Newton, Utah, the Newton Town Celebration is held every July 24th with a community movie, fireworks, a volleyball tournament, and a horseshoe competition. Everyone turns out for the celebration. It’s a tradition that brings former residents back to Cache County each year because they know it’s where they’ll see all their friends. Small-town community events, powered by longheld traditions, create memories that bind residents together.
The Newton Market has the best hamburgers around. “It’s kind of like a gas station without the gas,” says Jori Herzog. “It’s where all the locals gather to drink coffee and shoot the breeze, except for Sundays—they’re closed on Sundays.” I could live in a small town.
A Place for Everyone
Troy Henrie grew up in Panguitch and says the best thing about a small town is multigenerational connections— growing up close to grandparents, aunts, uncles, and cousins. It’s a large support system. Troy also loves that because his children attended small schools and had many opportunities to participate in every sport. Even if they weren’t the most talented players, they had a place on multiple teams. That helped his children learn to show up, do their best, grow their abilities, and create strong bonds with their classmates.
Some people see more cons to living in a small town – “there’s nothing to do”, fewer entertainment choices, everyone knows your business, there are fewer job opportunities, and in
small towns, there’s limited shopping and limited restaurants and take-out.
There is another way to view all the cons. Fewer entertainment choices allow for more peace and quiet and there’s time to enjoy nature. Maybe the “Everyone knows your business” argument is a two-edged sword. Knowing what’s going on in the lives of your community members allows you to show up and help out. It can
foster close-knit communities. It’s true there are fewer stores and restaurants, but locally-owned small businesses give back to the community.
Maybe the singer John Mellencamp says it best in his song, “Small Town”.
“Well, I was born in a small town And I live in a small town
Probably die in a small town Oh, those small communities
No, I cannot forget where it is that I come from I cannot forget the people who love me
Yeah, I can be myself here in this small town
And people let me be just what I want to be
Got nothing against a big town
Still hayseed enough to say
Look who’s in the big town
But my bed is in a small town
Oh, and that’s good enough for me”
Belonging and connection are the hallmarks of living in a small town. I could live in a small town.
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Alfalfa: From Field to Fork (Yes, You Do Eat It, You Just Don’t Know It)
BY JULIA MISIEGO, FOOD & FARM WRITER, UTAH FARM BUREAU
Alfalfa has been featured often in the news the past few years in Utah. The topic inevitably comes up in many public conversations around water in Utah and across the West, since water is such a valuable and limited resource. To be fair, alfalfa is a thirsty crop, taking an inch of water a week to grow, on average. So why do farmers continue to grow alfalfa in Utah?
To answer that question, let’s follow alfalfa from the field to your plate.
Growing
Alfalfa is a perennial flowering plant that produces lots of green leaves and will have purple flowers if it is not cut before it blooms. It is planted by
spreading seeds on finely tilled, firm soil. After tilling, farmers usually go over the area with a roller to press the seeds into the dirt for a good “soil-toseed contact”. From its tiny seed, this plant establishes deep root systems that reach for water and nutrients more than 10 feet into the soil, giving the plant amazing drought resilience.
Many farmers in rural Utah grow alfalfa. One of these farmers is Trent Potter, an Idaho farm boy who moved to Utah to ranch with his father-inlaw in the late 1980s. He and his wife continue to grow alfalfa, beef cattle, and some small grains in Duchesne.
“Every farmer has their own method, but I like to plant a crop of oats along with the new alfalfa,” Potter said. “The faster growing oats shade
and protect the young alfalfa while it’s growing, and then that first year we have an alfalfa-oat mix hay to feed to our beef cattle.”
After planting, a field of alfalfa will produce for 4-5 years before it needs to be replanted.
“Alfalfa is a really great crop because it grows for several years after it is planted, so we don’t have to till every year. This reduces soil erosion and helps sequester more carbon out of the atmosphere.” Potter said.
In Utah’s dry climate, alfalfa needs to be irrigated. This is usually done with a variety of low-flow sprinkler systems (pivots, wheel-lines, etc.) or a method of highly-efficient flood irrigation. Drip irrigation
doesn’t work well because the crop is not planted in straight rows and the plants deep roots are spread randomly over the entire field.
“In other parts of the country that get more moisture than we do, farmers don’t have to irrigate their alfalfa, but the interesting thing is that alfalfa actually gets a higher protein content when it’s a little stressed from heat and slight lack of water,” Potter said. “The western United States produces really highquality hay precisely because we are able to control the irrigation.”
Another Uinta Basin resident, Conley Moon (4th generation farmer), also grows alfalfa hay, corn, and raises beef cattle. He likes to grow alfalfa because it fits Utah’s growing season well, and the arid
residential, etc., agriculture uses 82%. So really, agriculture only uses 4.5% of Utah’s total water (Utah Division of Water Resources).
Harvesting
climate lends itself to producing high-quality, high-protein alfalfa.
“Our climate makes Utah, and the Intermountain West in general, a good place for growing alfalfa,” Moon said. “We have cool springs and falls that produce higher quality alfalfa than in the high heat, and the arid climate prevents high moisture content in the finished product.”
It is also worth noting, that a statistic is often quoted that agriculture uses 80% of Utah’s water, but that’s not entirely correct. Agriculture uses 80% of Utah’s DIVERTED water. Diverted water is water we take out of the environment for human consumption. Of all the snow and rain that falls in Utah, an average of 88.7% stays in the environment or flows down the river. Of the percentage that is diverted for human use, like industrial,
Once the alfalfa is ready to be harvested, it is cut with a machine called a swather and then left to dry in the field in long rows, called “windrows”.
“It depends on the air temperature and humidity, but a general rule is it takes three days for the hay to dry,” Potter said. “We’re basically dehydrating the cut plants. You want about 10-18% moisture level in the finished bale.”
Farmers monitor moisture levels carefully because if there is too much moisture the hay bale could mold on the inside, and creates the risk of spontaneously combusting (yes, that is possible).
“Another reason why western hay is so highly sought after is thatsince we have a hot, dry climate we don’t
have as many problems with mold or imperfections in the finished bale that states with a lot of natural moisture do,” Potter said.
After the hay is sufficiently dry, it is compressed into a block, known as a hay bale. There are several different size and shape options for bales, but the most common are large rectangular bales or round bales. The bales are held together with twine or plastic wrapping and are stacked together for storage until they are ready to be fed to animals.
Alfalfa is a perennial plant, so it will grow back after the stalks are cut. Farmers in Utah are able to harvest hay 3-5 times in one summer.
“Alfalfa is a very high-yield crop,” Potter said. “Unlike other field crops like wheat, barley, or corn that you can only cut once before you have to replant. You can cut alfalfa over and over and it just keeps producing.”
Feeding
Alfalfa hay is a staple in many animals’ diets, who rely on it for the necessary nutrients to grow and
thrive. If an animal eats grass, it loves alfalfa. Many alfalfa farmers grow hay to feed their own livestock, like beef cattle, but large portions can be sold to other markets.
“From the hay that we don’t keep to feed our own cows, the majority goes to the horse market in Texas, or for sheep and goats,” Potter said. “We also sell to local customers who feed alfalfa to a variety of animals, from cows to rabbits.”
Moon sells to the horse market as well, but he also sells a portion to local dairies.
“Dairy farmers often don’t have time to grow most of their own feed, so they purchase a majority of it, including alfalfa hay,” Moon said. “The dairies in our communities are super important to alfalfa producers, a lot of hay gets sold to dairy farms.”
Alfalfa can also be shipped out of state or even overseas. It can be compressed into even smaller cubes or pellets. Since it is dehydrated, it can be stored and shipped more
easily than perishable crops. Each hay farmer sells their hay to different and various markets, depending on their business model, and this is where it comes to your plate.
Many animals that provide humans with needed protein, vitamins, and minerals consume grass. However, during the Utah winters (and many other regions in the United States), there is no grass growing, so the animals are fed hay, which has a higher protein quantity than grass and is more easily digestible. Sometimes, animals are even fed hay year-round, like dairy cows.
“Protein is important for animals for the same reason it’s important to humans,” Moon said. “Take dairy cows for example, the work that they are doing and producing every day is like that of an elite athlete. They need to intake a huge number of calories and protein to stay healthy and keep producing milk that we can all enjoy.”
Those animals then turn that alfalfa hay and grass into meat or dairy products that humans can eat. So, when you bite into that next juicy burger, perfectly seasoned lamb chop, or creamy ice cream, remember that it is alfalfa that helps make it possible.
“Alfalfa really is a remarkable crop,” Potter said, “It’s high-yield, carbon sequestering and lots of animals rely on it for food. Our climate here in Utah makes for very high-quality hay that is coveted by other states. That’s why it is worth the water.”
Violet Elevates Neighborhood Dining
BY J’NEL WRIGHT
The move toward farm-to-fork dining in Utah celebrates using locally sourced ingredients in triedand-true recipes that pay homage to the generations who helped build the foundation for homemade cuisine.
People who’ve shown us the delicious allure of simplicity that produces complex, enticing flavors. Those who believe cooking for others makes everything taste better and that “community” should be nourished.
That is precisely what guests can expect from Myra and Troy Petersen’s Violet Restaurant. Stationed just south of Sugarhouse in the Highland Park neighborhood, Violet offers
made-from-scratch sandwiches, salads, soups, appetizers, pisano, and luscious home-baked creations. Many selections are vegan and gluten-free.
The current location contrasts the restaurant’s namesake in Santa Monica, California, the first restaurant where Myra and Troy worked together. After moving between California and Utah, the Petersen family decided to make Utah their permanent home. After checking with the owners in Santa Monica to be sure they could use the name, the Petersons laid out the welcome mat for patrons to enjoy the “elevated casual” experience at Violet.
Fans of Violet rave about their weekend brunch. Highlights include
Oh Captain My Captain French toast, a generous serving of battered bread coated with sweet, crunchy cereal then fried to crispy perfection.
Eggs Bene is another popular selection. Who can resist farm-fresh poached eggs paired with fried prosciutto atop a toasted English muffin and homemade hollandaise? Or swap for sliced avocado, fresh spinach and tomato smothered in hollandaise sauce. Delicious!
For a lighter appetite, feast on deepfried zucchini spears seasoned with Parmesan cheese or a tray of devilled eggs adorned with cornichon pickles, pickled beet and fresh dill.
For those committed to mealtime, Violet offers satisfying “sando” selections
like the French Dip with roast beef and gruyere cheese, onion straws and horseradish aioli or Mahi Mahi topped with tartar slaw and red onion served on a fresh toasted brioche bun.
The Big Mock Burger (a fan favorite) is six ounces of ground beef capped with white American cheese, grilled onions and Violet’s special secret sauce. The Jerk Chicken Pinsa (an Italian-inspired nod to Troy’s friendship with the Caputo family) combines grilled jerk chicken breast with fresh cilantro, red onion, and mozzarella cheese. While the special barbecue sauce is a secret, Myra hints that it’s a blend using 17 different spices.
The Violet Harvest salad is a refreshingly satisfying blend of Licianato kale topped with fresh ingredients and Violet’s lemon/herb vinaigrette for a lighter fare. But be sure to save room for a freshly baked pastry or an Italian soda. In the spirit of family, the Petersens
serve dishes to be shared and enjoyed together. With Violet, they’ve provided a warm, comfortable space for families and friends to sit and eat and feel nourished in more ways than one.
Violet is at located at 1588 E. Stratford Ave., Salt Lake City, Utah. Visit violet-slc.com/menu for menu and operating hours.
UTAH FARM AND FORK
baked ziti
BY HANNAH HASLAM, FOOD WRITER, UTAH FARM BUREAU FEDERATION
INGREDIENTS
2 (28-ounce) cans whole peeled tomatoes
1 tablespoon extra-virgin olive oil
8 ounces diced pancetta
1 pound (about 4 to 6) Italian sausage, casings removed.
(I like to do half sweet Italian half spicy Italian.)
1 large yellow onion, diced
3 tablespoons unsalted butter, divided
1 teaspoon kosher salt, plus more for salting water, and more to taste
1 teaspoon red pepper flakes
Freshly cracked pepper, to taste
1 pound ziti rigati
1 1/4 cups whole-milk ricotta
1 cup crème fraîche *
1 bunch chives, minced
2-3 parmesan rinds (optional but encouraged)
½ bottle red wine (optional)
2 cups (about 7 ounces) finely grated Parmesan or Grana Padano, divided
1 1/2 pounds Shredded Mozzarella
In a large bowl, use your hands to crush the tomatoes in their juices. Make the meat sauce: Place a large Dutch oven over mediumhigh heat and heat the olive oil. Add the pancetta and cook until the fat renders and the meat is crisp. Remove with a slotted spoon and set aside. Add the sausage and brown, breaking it up with a wooden spoon into small pieces. When it’s cooked through, remove from the pot and set aside. Discard about two-thirds of the fat in the pan, then place the pan back over the heat. Add the onion to the pan and reduce the heat to medium. cook about 6 to 8 minutes, until the onion’s translucent. Add the red pepper flakes and allow them to heat for about 30 seconds, until you can smell them. Add the crushed tomatoes, their juices, 1 teaspoon salt, the half bottle of wine, parmesan rinds (if using) and the reserved bacon and sausage. Let the sauce come to a rolling simmer before turning the flame to medium-low, and simmering, uncovered, for 3-6 hours, until the sauce has reduced, darkened in color and thickened. I like to let the sauce go for as long as possible (stirring occasionally) to allow the flavors to really develop. When you feel the sauce has reached that stage, remove the parmesan rinds and discard. Melt 2 tablespoons of butter into the sauce, stirring well. Cook the noodles in a pot of heavily salted water. Cook 3 minutes less than indicated for al dente on the package, as they’ll continue to cook in the oven. Heat the oven to 450°F. Use the last tablespoon of butter to grease a 9x13-inch metal baking dish. Using a metal pan will result in crispier edges. Set the dish aside. Prepare the white sauce: Combine ricotta, crème fraîche, a pinch of salt, minced chives, some pepper, and 2/3 cup of Parmesan. Set it aside. Toss the drained pasta with the red sauce. Add 1 cup of the white sauce to the bottom of the buttered baking dish. Sprinkle evenly with 1/2 cup mozzarella and 1/2 cup Parmesan. Add half of the noodles on top of that.Pour the rest of the white sauce over the pasta, and smooth it out. Sprinkle half of the remaining Parmesan and half of the remaining mozzarella on top of that. Top the cheese layer with the rest of the noodles. Top with the rest of the Parmesan and mozzarella. If you enjoy crispy noodles, be sure to rearrange some of the pasta so that you have noodles sticking up above the cheese. Place into the oven, uncovered, and bake until the cheese is golden, the sauce is bubbling up around the edges, and the noodles sticking out look crisp—around 25 to 30 minutes. Let the ziti cool for 10 minutes before serving. * crème fraîche is a French cultured cream that is most closely related to sour cream. However, crème fraîche is thicker, richer, and less tangy than sour cream. You can find it in some grocery stores (i.e. Harmons or Trader Joes) or you could make it!
OCTOBER 2
National Pumpkin Seed Day
OCTOBER 12
National Pulled Pork Day
OCTOBER 26
National Chicken Fried Steak Day
NOVEMBER 6 National Nacho Day
NOVEMBER 17 National Baklava Day
Food Holidays
OCTOBER 4 National Taco Day
OCTOBER 15
National Roast Pheasant Day
OCTOBER 31
National Caramel Apple Day
NOVEMBER 10 National Pupusa Day
NOVEMBER 23 National Espresso Day
OCTOBER 8 National Pierogi Day
OCTOBER 17 National Pasta Day
NOVEMBER 1 National Pepper Month
NOVEMBER 12 National French Dip Day
NOVEMBER 27
National Bavarian Cream Pie Day
OCTOBER 10
National Angel Food Cake Day
OCTOBER 19
National Seafood Bisque Day
NOVEMBER 4 Roast Dinner Day
NOVEMBER 15
National Spicy Hermit Cookie Day
NOVEMBER 30
National Mousse Day
