Utah Farm & Fork - Spring 2024

women on the farm

The Jack-of-All Trades

Nutrition at its Roots

Bridging the gap Between Farming and Healthy Eating

From Seed to Stomach Farm and Ranch

Families Help

Provide for those in need

UTAH

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The promise of spring

BY VALJAY RIGBY, PRESI DENT, UTAH FARM BUREAU FEDER ATION

Valjay RigbyPresident When you read this, it may be snowing or 65 degrees and sunny.

Welcome to spring in Utah! This time of year always has me excited for all the possibilities of the growing season ahead. Whether you’re spending time on a tractor getting a field ready, in your backyard preparing your garden beds, or maybe even spending time on a horse or ATV on Utah’s public lands during a family break from school, spring seems to bring out new possibilities.

I know as I get ready for another year growing grains and tending to my livestock, I am grateful for another year of plentiful water. We’ve all been able to appreciate how much life depends on the water, and the many ways agriculture touches our lives. I hope you have time during the next

few months to experience first-hand the miracle of agriculture by helping something grow or caring for animals.

In this magazine, you’ll find others connecting to this miracle. For some, it’s helping their fellow men, women, and children suffering from food insecurity. For others, it’s sharing knowledge of the nutrition we get from food or awakening to the many contributions women make on the farm. You’ll even learn of others researching a previously untapped resource and developing a sweet addition to your breakfast table.

I want to thank you for reading, and for your membership in the Utah Farm Bureau!

ValJay Rigby President, Utah Farm Bureau Federation

"I'm Not a Farmer, but..."

State business advocate shares history of growing up in the middle of orchards and why food is a powerful dynamic of the business world

BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE

UUtah Farm & Fork recently caught up with Derek Miller, who is the president and CEO of the Salt Lake Chamber and Downtown Alliance. The Chamber is the state’s largest and longest-serving business association that “Stands as the voice of business.”

If the name sounds familiar, Miller has been in the public for some time, serving previously as the president and CEO of the World Trade Center Utah and Chief of Staff for Governor Herbert. Derek began his career in Washington, D.C. as a management consultant with Arthur Andersen and as legal counsel for the U.S. House of Representatives. He is a graduate of the J. Reuben Clark Law School and holds a Master of Public Administration from the Romney Institute of Public Management at Brigham Young University.

WHERE WERE YOU BORN? TELL ME ABOUT YOUR FAMILY AND CHILDHOOD. WHAT THINGS DID YOU ENJOY DOING AS A CHILD? OR THINGS YOU HATED DOING?

I grew up in the southern part of Orem. To the west of our home, all you could see were farms, while on the east side, all you could see were orchards. We were right in the middle of all these farms, which gave us a chance to learn and appreciate what they do.

I grew up in the middle of six kids, with an older brother & sister, and then three younger siblings. My parents both taught at BYU, with my mother retired from teaching English, while my father – who is in his 80s! –is still teaching engineering at BYU. My grandparents were both farmers from Idaho – one grew potatoes and the other alfalfa – and they instilled in us a love of and appreciation for agriculture at an early age.

I did all the things that you read or hear about kids from the 80s doing. Those memes describing the carefree days are about right. Going out until dark, playing sports and games, riding my BMX bike, etc.

One thing I didn’t love, was that as a kid, we had jobs all the time to make any spending money to do things we wanted. I had a paper route, and back then one of the tasks associated with that was that I also had to be the one to collect the money from subscribers to the Daily Herald. That was not a fun thing to do as a kid.

DID YOU GROW UP ON A FARM OR HAVE A FAMILY GARDEN?

I think because both of my parents grew up on farms, this was very important to them. There was a big section of our backyard that was a garden. My dad did something that in hindsight I think was very

wise of him. Rather than it being a family project as a whole, my Dad divided up the garden and every kid got a section. We got to choose what we planted and we were responsible for it, weeding it, etc. It only took me a couple of years to realize that pumpkins were easier than some of the other crops. They spread so fast that you didn’t have to weed as much. So, I chose that. One time, I chose to do carrots and that was the worst because they were hard to take care of.

WHAT WAS THE FAVORITE MEAL/ FOOD YOU ATE GROWING UP? OR WHAT FOOD MEMORIES DO YOU HAVE FROM YOUR CHILDHOOD?

One of the favorite things my mom made growing up were Navajo tacos.

many kids. But I can’t get enough of vegetables now.

She would make the fry bread and all the toppings. If you were really lucky, you would get a piece of the bread that was hollow in the middle, so you could put all of your fixings in the middle and eat it like a sandwich. So that was fun.

One thing my dad would make was something he picked up on his mission in Finland, which are best described as mini crepes. On a Sunday evening, if we’d been good that day, he’d make these for us. And it was fun because we wouldn’t sit at the kitchen table, but at a kitchen bar and my dad would serve them up to us as fast as we could eat them.

I did not love vegetables growing up, but I do love them now. Probably not too uncommon for

WAS BEING INVOLVED IN BUSINESS SOMETHING YOU WANTED TO DO WHEN YOU WERE A CHILD/TEEN? OR WHAT OTHER INTERESTS DO YOU HAVE? HOW DID YOU GET INVOLVED IN YOUR CURRENT INDUSTRY?

I was in the band and the debate team, which took up most of my extra time. I liked school and learning new things and had a rivalry with Orem High School – as I attended Mountain View High School in Orem.

I was always interested in business and always had jobs at a young age – working on the farms and a paper route. I learned the concept of money pretty early, and how life worked when you had money or not.

PLEASE DESCRIBE A TYPICAL WORKDAY FOR ME.

We have eight different organizations that are part of the chamber

– including the Downtown Farmers Market – and my day can be quite varied. We have great people who run these programs and manage their teams, so I try not to get too involved and get in the way of what they’re doing. I view my job as supporting them, and seeing how I can help them if they encounter a roadblock that is keeping them from achieving their goals. It’s my job to help smooth the path.

The thing that I love the most about the chamber is how it sits at the intersection of the public and the private sector. I’ve worked in both sectors and find this job a good fit for me because of the crossover. I see the importance of how the economy is supported by the private sector, and the role of the government to help support free markets and help create level playing fields to keep Utah a business-friendly state. I think what I enjoy most is that when we’re doing our job right, we’re supporting individuals and families.

The better our economy is and the more we’re growing jobs, we’re helping individuals and families be self-sufficient and support their families.

That’s really the satisfaction I get out of it helping people.

FOOD IS DEFINITELY PART OF THE ATMOSPHERE OF MANY DOWNTOWN BIG CITIES, DO YOU FEEL IT IS FOR SALT LAKE CITY?

It is important, and that importance is also growing. We know from data that amenities – including the restaurants that cities have – play a significant role in where people choose to live. People have more choices and flexibility than they’ve ever had before. This is really important to Salt Lake City, and I’m sure to every community.

We’ve seen a significant interest in the options available in our capital city, with new restaurants popping up all over the place. I’m not just talking about five-star restaurants, but also the hole-in-the-wall places that I love.

YOU HAVE TRAVELED TO A LOT OF PLACES FOR WORK. ARE THERE THINGS YOU LIKE TO EAT THAT REMIND YOU OF HOME?

My wife and I have the opportunity to travel a lot, and we really enjoy traveling. We love going to places and making the food of that place part of our experience, but we’re also

very down-to-earth eaters who don’t need the fanciest restaurants. So, when we do an international trip, we have a little ritual we go through. The last meal we eat before we leave for a trip is Café Rio, and the first meal we eat when we get home is Crown Burger. In addition to having these fun culinary adventures around the world, what ties us to home are those meals we have before and after the trip.

IT SEEMS THAT FOOD HAS A WAY OF CONNECTING PEOPLE, AND IS OFTEN ASSOCIATED WITH BUSINESS (MEETINGS, BUILDING RELATIONSHIPS, ETC.). WHY DO YOU THINK THIS IS SO?

I think it is one of the most fundamental aspects of human nature. Obviously, it supports life, but it’s also something that we all have in common and that we all enjoy. You think of the stereotypical business lunch, but there is really something substantive there. Going with someone, eating, and getting to know that person. It’s almost hard to put into words, but it’s critical. There is that connection that comes with the person you’re meeting with.

WHAT’S THE BEST MEAL YOU’VE EVER HAD? AND WHY?

We were in Greece, in Santorini with all the white walls and bluedomed roofs. We were sitting in a restaurant looking over the coast eating a burrata salad that was just the best I had ever had, and it was so integrated into the whole experience – eating a great meal in a beautiful place. It was just the best.

DO YOU HAVE A FAVORITE FOOD?

I love to have variety in meals. I like small plates and trying a lot of different things. I like family-style restaurants and meals, so because of that, I really like Mediterranean

food and Mexican food. Those are my two top types of food because you get to try a lot of different things.

HAVE YOU VISITED A FARM/ RANCH OR FARMERS MARKET IN UTAH BEFORE?

Because I live close to downtown and because of the Chamber’s support of the Downtown Farmers Markets, that’s the one I go to. It is a great way that we can support local growers. And we get growers from around the state that come there.

DO YOU LIKE TO COOK OR IS SOMEONE ELSE THE MAIN COOK? IF YES, WHAT IS YOUR GO-TO MEAL/DISH/RECIPE?

My wife and I are empty nesters now and are pretty busy, so we use one of those meal services. We like that because it’s hard to shop for only two people. It was easier when we were buying for a whole family, but we don’t go through things as fast as we used to. Now, we can get just the right amount for what we need.

We also like it because they give you instructions on how to cook it, and we try things we might not otherwise even know about. And it’s an activity we can do together, which is nice.

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!)?

My guilty pleasure or comfort food are chocolate chip cookies. I eat three of them every night at about 9 p.m., my wife and I watch a show on TV, and I eat the three cookies and a glass of milk.

I have a recipe that I developed myself, and it goes back to 1986 when I won the blue ribbon in my neighborhood for the chocolate chip cookies I made. The recipe was developed through trial and error, and it is still the recipe that I use today. I still have the ribbon too!

WHAT WOULD YOU HAVE FOR YOUR LAST MEAL ON EARTH?

This is a tough question and the answer changes over time. But my current favorite place to eat is called Santo Tacos, and I go to their Rose Park location. My wife loves the fish tacos, which are excellent, but I get the Mulitas – because I like cheese!

ANY LAST THOUGHTS ABOUT FOOD, FARMERS & RANCHERS, ETC.?

We can’t underestimate or overstate the importance our state’s farmers and ranchers play in Utah’s economy. People would be surprised to know how much of a role they play. Agriculture isn’t just a legacy issue, it’s a big part of our economy. They have a great legacy, but it’s not just in the past. It’s in the present and hope it’s part of our future. If you like to eat, you need to like farming. We need these dedicated farmers and ranchers who are producing food on our behalf.

Women on the Farm

BY SUSAN FURNER, VICE PRESIDENT — CONSUMER ENGAGEMENT, UTAH FARM BUREAU FEDERATION

For generations, women have played a vital role on farms and ranches. They work in the fields, drive tractors, feed livestock, irrigate, keep the books, and actively participate in making decisions regarding farm management. They raise children, volunteer in their communities and local schools, serve in church, and share their stories. Others have jobs off of the farm to provide insurance or income stability.

According to the 2017 Census of Agriculture, just over 36% of American agriculture producers are women.

Kathie Iverson, a farmer in Hurricane, Utah, is one example of many Utah women in agriculture.

Growing up, Kathie Iverson spent time on her grandparents’ farm in Hurricane, helping her grandpa with the cows and admiring her grandmother’s beautiful garden. Her grandmother grew raspberries, apples, peaches, pears, and figs and would bottle them. On her back porch, she built shelves to dry her fruit.

Kathie reminisces, “There was always dried fruit and bottled fruit to eat at Grandma’s house.” Likewise, Kathie’s husband, Kelby, loved to work cows with his grandpa, but his father left the farm to become a contractor. Both were a generation removed from the farm, but a love for farming was in their blood.

When Kathie and Kelby married, they would drive past a farm in the area and dream about what it would be like to own that farm. It seemed like an impossibility to the young couple. They got jobs and worked hard building and selling homes. They had just built and moved into their dream home when the owner of their dream farm knocked on their door one day. He told them he had the distinct impression that the farm should be theirs. The farm and the farmhouse needed a lot of work, but when a dream comes knocking at your door, you can’t say no.

They worked out a deal and bought the farm.

That was the beginning of Western Legacy Farm and Ranch. Kelby and

Kathie worked hard at their full-time jobs and worked hard after hours on their farm. After several years, with a leap of faith, they quit their jobs to pursue farming full-time.

Kathie soon learned that women on the farm wear a lot of hats. They are farmers, wives, mothers, large animal veterinarians, home repair jack-ofall-trades, volunteers, teachers, entrepreneurs, and part-time magicians (for all those last-minute rabbits they have to pull out of their hats).

Farm life is not a life of leisure. It’s hard, demanding work, but it’s work that is family-centric. Families work together, learn life’s lessons together, play together, and build dreams together.

AN IDEA IS BORN

The Iversons began to develop a plan for their farm to maximize its unique beauty and natural resources. Kathie said, “It was too beautiful to just be a feedlot.” But admittedly, they didn’t have answers to a lot of their farming questions. They were young and

inexperienced and needed some help.

Someone once said, “Find a tribe that makes you feel courageous—and helps you gain confidence in your abilities.”

For the Iversons, the Utah Farm Bureau was that tribe. They jumped right in and became active in their County Farm Bureau, bringing them new friends and new opportunities.

Kathie was talking to one of her new Farm Bureau friends who suggested that she start a farm camp as a way of sharing agriculture, their farm, and their family’s farm life. The idea behind Farm Camp was born!

One Halloween, Iversons’ oldest son wanted to be the headless horseman. Kathie worked with her mother who was an accomplished and creative seamstress.

She fashioned a magnificent costume out of a box and a beautiful long cape. The family owned a black horse, so they put their son on the horse, and he rode through the street of their nearby neighborhood. People stopped and wanted their pictures taken next to him. It created a buzz throughout the neighborhood. Kathie remembers, “It was like a scene right out of Sleepy Hollow on our street lined with Sycamore trees.”

An idea was born. The Iversons created Sleepy Hollow Halloween as an agritourism experience on their farm. The farm was decorated with lights and Halloween décor, and a corn maze was planted and cut.

Kathie said, “The first year was good, and it just got better and better every year until it grew into a substantial revenue stream for our farm. I loved looking out over the farm when it was decorated for Sleepy Hollow Halloween. October became the busiest time of the year for us.”

A TURNING POINT

Women on the farm can experience what is called “third shift syndrome.”

As was mentioned in an article in Successful Farming magazine, “Many women work off the farm to provide a steady income and health insurance for the family. Like many working women, they come home to a “second shift” of housework and caring for the children.”

However, many farm women have additional responsibilities. They face a “third shift” of farm work, and Farm Camp and Sleepy Hollow Halloween added that “third shift” for Kathie. The stress created a health flair-up that put Kathie in the hospital.

The Iversons were faced with a dilemma, do they keep building on the successful agritourism events or back away and just focus on the cows and the crops? With courage, Kathie realized that sometimes you have to evaluate what’s most important and make some hard choices. The Iverson’s decided to discontinue Sleepy Hollow Halloween, and Farm Camp, at least for now.

That decision allowed Kathie to expend her energy on what’s most important to her —raising her kids. She said, “I always like to say, we’re not raising cows, we’re raising kids.”

For Kathie, the farm is a great environment for her children to learn important life lessons.

The Iverson children all have farm chores and house chores. They get up early and do chores before they go to school and do more chores when they get home from school. The children aren’t paid an allowance for their work, instead, Kathie and Kelby provide their children with a calf and supply the feed for them to raise the calf so they can show and sell the animal at the 4-H Junior Livestock Show.

Raising and caring for an animal requires

time and attention. It’s a lot of work. The Iverson children care for their animals every day and every night and watch them grow. Sometimes there are things that are out of their control and the only thing they have to show for their hard work is a life lesson. The children learn absolute responsibility because they’re in charge of a living animal. Confidence naturally follows as they realize they can take care of an animal.

Showing livestock also provides their children with an opportunity to earn and manage money. After the sale, the Iverson kids get $100 to spend on whatever they want and the rest of the money they earn from the sale is put into a savings account for them to use in the future for education, church missionary service, a down payment on a home, or whatever they need.

On and off the farm, parents share many of the same wishes for their children. We want them to find purpose and fulfillment in life by finding their passion — to develop a great work ethic. We want our children to learn how to navigate life and bounce back from life’s challenges. We want our children to learn how to take care of themselves, manage their finances, develop character, and share their life with someone who brings out the best in them. That’s the work that Kathie Iverson is doing — working for those parental wishes to come true.

Too often women are unsung and sometimes their contributions go unnoticed, but the achievements, leadership, courage, strength, and love of women are important to the fabric of family, community, and this nation. Sometimes women think they are just living ordinary lives, doing ordinary things, in ordinary ways, but one day, looking back, they may recognize that all those ordinary things have changed them and made a difference in this world.

Farm School is in Session When it Comes to Making Buttery Burrata

BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE

Visit any large city or spend time on the food interwebs and you’re sure to come across a dairy delight that has taken restaurants by storm – the oozing goodness of Burrata. Not familiar with this cheese? It’s understandable, as it has only been around for a relatively short period of time, as cheeses go. But Heber Valley Artisan Cheese is on a mission to change that and to teach you how to make your own at home.

Burrata is related to the ubiquitous mozzarella, as a soft cheese that is made in the same general way. It was invented in the Puglia region of Italy as early as the 1920s, though it stayed a very regional cheese for decades, according to Mimmo Bruno, the founder of Di Stefano cheese in California,

who is credited with bringing Burrata to the United States in the 1990s.

“It quickly became a regional favorite –everybody was soon trying to make it,” Bruno said on his company’s website.

“But when I left Italy in 1986, Burrata was still very much a regional cheese – if you went 100 kilometers out of Puglia, no one knew what it was.”

Once restaurants and food critics started taking notice, its popularity exploded. Heather Kohler of Heber Valley Artisan Cheese in Midway also noticed and found Burrata and Mozzarella presented a perfect opportunity to connect with the community and her family’s love of cheese by teaching cheese-making classes.

“I love interactions with our customers, as well as being able to

share what we do and our passion with others,” Kohler said. “These soft cheeses work well in a class because they don’t have to age like our cheddars and other cheeses do. Mozzarella and Burrata can go from start to finish in 1-2 hours.”

JUST THE GIST

As mentioned, Burrata is made similar to how you make mozzarella, with just a few additional steps. To start off, cheesemakers take cow’s milk (it can also be made with buffalo milk, according to the traditional way in Italy) and after cultures and rennet are added, it begins to curdle, and the whey separates and is ultimately removed.

Boiling water is then added to the remaining curds, and a process of

stretching and pulling the curds takes place until you get a “dough” like consistency, and the cheese is folded until it makes a pouch. Cheesemakers will then add fresh curds and cream to the inside, and then will seal it off – often tying it up at the top.

The resulting product then is a soft mozzarella “shell”, with a rich buttery center. The cheese is best consumed within a day or two of making it to preserve the best creamy flavor. To serve at home, it is recommended to take the cheese out of the fridge at least 30 minutes before it will be consumed, to allow it to get closer to room temperature. It is often paired with tomatoes, fruits, or simply with some olive oil drizzled on the top and enjoyed with toasted bread. Others enjoy burrata with salad, on top of a pizza, or to accompany a flank steak.

“I especially like to enjoy burrata with a tomato/basil salad,” Kohler said. “It’s a great cheese because it can stand alone, or compliment whatever else you’re serving.”

GOING BACK TO SCHOOL

The idea of starting classes was a step into the unknown for Kohler, working alongside her husband Russ and the

Kohler family on their dairy in Midway. The Kohler dairy has been in operation for nearly 100 years, but the family opened the creamery in 2011 as a way of adding value to their milk and finding new ways to keep the family business going. Heather was also looking for ways she could contribute and help bring people to the creamery to enjoy their cheese, milk, and other products.

“I found a few classes others were doing, teaching people how to make cheese, and then I began experimenting on my own and how I could do it better,” Kohler said. “After trial and error over the last 10 years or go, we’ve figured out a fun way to give a whole experience when people come to our classes – from talking to them about how we get the quality milk from our cows and the care they receive, to how making the food together can be quite a family experience.”

Kohler said class sizes range from 10-20 people to make it hands-on and interactive.

“The tone of the class really can vary depending on the intent of those coming,” Kohler said. “Some just want a fun experience, to learn about the creamery and the cows, to do a fun activity, and eat some good food. Others are more focused on the details of the experience because they want to learn how to do this at home. They want to make pizza entirely from scratch, and so they want to know about the flavors the cheese can bring, how to use it, and how to get quality ingredients. Those classes are a lot more specific.”

Whether you are looking for a fun date-night activity or to learn the trick of the trade to perfect your at-home pizza obsession, the Kohlers have you covered. The classes are typically held the last Friday of each month, though the Kohlers have thought about holding classes twice a month during the summer months because of increased demand. You can register or learn more on the family’s website, hebervalleyartisancheese.com.

SITLA GRAZING PERMITS

■ 15-year term grazing permits, which are up for renewal, are currently posted at trustlands.utah.gov and will be offered for competitive bid

■ This offering represents currently-held grazing permits, which are scheduled to expire June 30, 2024

■ Interested livestock operators must submit applications April 1 through April 30, 2024 For a complete list of

permits, visit trustlands.utah.gov. For questions, call 435-896-2559 for permits in southern Utah, or 801-538-5134 for northern Utah.

Grazing proceeds from trust lands benefit Utah’s public schools and other state institutions.

From Tree to Table: Tapping Into the Sweet Potential of Utah Syrup

BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE

As spring temperatures begin to tempt people into going outside, a longheld practice begins in the forests of the northeast. It’s a season of harvest for an all-time comfort food that evokes an almost folktale imagery because of its time-honored traditions and connections to our youth.

From tapping trees to boiling sap, the journey of maple syrup is a story of craftsmanship, patience, and connection to the land. But did you know this story doesn’t belong alone to the deep wooded forests of

Vermont or vast stretches of Canada?

This sweet tale is truly Utah’s own.

THE FOUNDATION FOR AN INDUSTRY

In 2021, Dr. Youping Sun of the Plants, Soils, and Climate Department at Utah State University, was awarded a grant to explore the possibility of developing a maple syrup industry in the Intermountain West. The plan called to research many native maple tree species to see if it would be possible to establish a foothold for an industry to take off.

After years of research into the possibilities, students at the university

began descending into forests and hillsides of Utah to try and turn the theory into reality. Jesse Mathews, a graduate researcher in the same department, was working on a master’s degree in plant science and took on the challenge. The first reality that hit him right away was the math associated with converting sap into syrup and the scope for the number of trees they would need.

“We found that Box Elder maples found in northern Utah were great producers, but were so spread out that it was impractical to use those to get enough sap needed to make syrup,” Mathews said. “The forest service estimated there were 250,000 Box Elder maples, but

more than 14 million Bigtooth maples, most of which were along the Wasatch Front from Utah County to Cache County. So, we switched our focus.”

THE TAPPING PROCESS

Maple syrup production starts in the fall, when Mathews and his crew set up a system of taps and tubing by drilling small holes into the trees and inserting spouts or taps. Each tap allows the clear, watery sap to trickle into collection containers, such as buckets or tubing systems. Contrary to popular belief, tapping a maple tree doesn’t harm it; when done correctly, trees can be tapped for decades without adverse effects.

Beyond sheer numbers, another advantage of the Bigtooth maples was that they often grow in clusters relatively close to each other, which allowed for better harvesting. In late winter or early spring when temperatures fluctuate between freezing at night and thawing during the day, the fluctuation creates pressure changes in the maple trees, causing sap to flow.

Rather than tapping and having to collect from each individual tree,

Mathews has been able to use a gravityfed tubing system to guide sap directly to 55-gallon storage tanks and collect from multiple trees at the same time.

Mathews found a willing partner for the project in homeowners in Woodland Hills, a community on the hillside above Salem in Utah County. Interested property owners with the desired trees formed a non-profit organization called the Bigtooth Maple Project. They would provide the volunteers and trees, and the university would provide the expertise and equipment.

With the temperatures right and sap flowing, Mathews and the volunteers with the Bigtooth Maple Project go about a daily collection routine of checking the taps and barrels for sap levels and ensuring the collection vessels are clean and properly positioned.

FROM SAP TO SUGAR

After collecting the sap, the next stage is where the magic happens — the evaporation process that transforms watery sap into rich, golden maple syrup.

“Really, that’s all it is. In meeting with health inspectors to get permits to sell the syrup, it went pretty easy because this is a oneingredient product,” Mathews said.

The evaporation process starts with funneling the sap through a reverse osmosis system – just like you’d find in some homes – to take the sap from a 2-3% sugar content to approximately 8%. With that added water gone, the solution is poured into evaporative basins fueled by burning wood. This next stage concentrates the sugar further to approximately 50-60% sugar. Through two additional boiling stations, the product is concentrated further and further until it hits the sweet spot of 67% sugar, at which point it is considered pure maple syrup.

The math of the concentration process leads to approximately 40 gallons of sap turning into one gallon of syrup. The difficulty in producing the product has led to the rise of imitation maple flavoring used in many products today. Mathews further shared that there was more pure maple syrup produced 200 years ago

than we have today, as it was the main source of sugar for cooking. Now, it’s cheaper and faster to use imitation.

THE FUTURE OF MAPLE SYRUP IN UTAH

Maple syrup isn’t just for drizzling over pancakes and waffles; it adds depth and complexity to various dishes, from savory glazes and marinades to decadent desserts. But the project has also been about building community as well as a new food product.

The Big Tooth Maple Project created a festival last year, where syrup could be sold to local residents.

“We sold our entire year’s production in just 40 minutes,” said Greg Witt with the Bigtooth Maple Project.

“Some of our residents are quite sparsely connected because of our geography, so this project has been a great way to connect people.”

They have planned for a bigger offering this year. The hope was to double production and sell 800 bottles, but Mathews indicated after the harvest that they have more than 920 8 oz. bottles of syrup, which again will only be sold at the festival, which is held the 3rd Saturday in April in Woodland Hills.

As far as the research, Mathews and his crew found that maple syrup could successfully be produced in Utah. The challenge is with the math and number of maples needed. With such a large number of trees scattered mostly on public land throughout the state, a creative approach to working with federal

land management agencies would be needed to help an industry take off. Though this is the largest commercial maple project west of the Mississippi, it’s important to know that Canada supplies 75% of the world’s maple syrup – mostly in the Province of Quebec. The U.S. principally supplies the other 25% of the world’s maple, and that is mostly in Vermont. Increasing the availability of trees to harvest will be critical to making the industry successful in Utah.

Witt, Mathews, and other residents are hopeful that with a little creativity and effort, more communities could be seeing the sweet taste of togetherness. More information on the project can be found at Bigtooth Maple Syrup on Facebook.

Ask an Expert –When to Plant? That Is the Question

BY TAUN BEDDES, UTAH STATE UNIVERSITY EXTENSION HORTICULTURIST

Determining when to plant a garden can be especially confusing in Utah’s unpredictable, diverse climate, where lastfrost dates can vary by many days within just a few miles.

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

Geographic characteristics of where you live can help in determining when to plant. When a yard is located in a populated area or on a mountain bench, it generally has a longer growing season. Other areas located at slightly lower elevations where cold air drains and cannot escape have a shorter season. This is why local commercial orchards are generally located on benches. Additionally, urban and suburban areas are slightly warmer than surrounding

areas due to the urban heat effect. Heat from buildings and warmth generated by sunlight reflected from roads and other surfaces increases temperatures and delays frost. It can be helpful to talk with a local farmer or experienced gardener in your area to determine what planting timeframe works for them.

In addition to frost information, it is important to consider the needs of the plants. Vegetables planted locally fall into four basic categories: hardy, semi-hardy, tender, and very tender. Depending on which category a plant belongs to, planting dates vary from early spring until early summer. Consider the following:

• Hardy vegetables, including asparagus, broccoli, cabbage, onions, peas, and spinach, can be planted as soon as the soil is workable in early spring. This usually ranges between 45 and 60 days before the average last frost. These same vegetables can be safely planted until the average last frost date.

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

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

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

Many experienced gardeners have planted and later lost their plants to frost. If this happens to you, all you can do is try again.

When deciding the best time to plant, consider these average frost dates for various Utah locations.

* Note that these dates are averages and can vary from year to year. For information on areas not listed, contact your local county Extension office.

Nutrition at its Roots: Bridging the gap Between Farming and Healthy Eating

BY AUBREE THOMAS, COMMUNICATIONS COORDINATOR, UTAH FARM BUREAU FEDERATION

Lauren Twigge, a registered dietitian and the face behind the Instagram page, “Nutrition at its Roots,” grew up on a 3rd and 4th generation family farm in central California. Her family produces a variety of fruits, nuts, and row crops while also running a dairy farm. Despite initially setting her sites on veterinary school, her college years at Texas A&M unveiled a different passion - one that bridged the gap between her agricultural background and her love for food and nutrition. Now as a registered dietitian living in Dallas, Texas, Lauren works to share practical nutrition tips all while helping her nearly 40,000 Instagram followers gain a better understanding of where their food comes from.

Learn more about Lauren, her background, and what lead her to become a powerful advocate for agriculture.

WHAT LED YOU TO BECOME A REGISTERED DIETITIAN AND ADVOCATE FOR AGRICULTURE?

When you grow up around a bunch of farmers, I think you really appreciate agriculture and all that goes into producing food. But the reality is that consumers don’t know that side of it and I didn’t realize that until I started college. I can so vividly remember sitting at my breakfast table with my roommate in college who grew up in Dallas. I was drinking a glass of milk, and she had a glass of almond milk. And she was like, “I can’t believe you drink that stuff.” And you know, for me, it was so normal. And I just said, “What do you mean? I can’t believe you are drinking almond milk.” And she just said, “Well, you know, I don’t drink cow pee.” So, I just constantly found myself advocating for farming and the inclusion of a variety of ag products in the diet. Because no matter what diet you eat, it all goes back to a farmer somewhere.

TELL ME ABOUT YOUR BUSINESS. WHAT IS THE DIFFERENCE BETWEEN YOUR BLOG AND SOCIAL MEDIA PAGES?

I started my business in 2020 at the height of COVID. I started my Instagram

page in 2019 but quickly realized that you don’t make money from a page that has no followers. So I started my business, Lauren Twigge Nutrition, and I took weight loss clients until 2023. Lauren Twigge Nutrition is like the umbrella and underneath that is my social media - Nutrition at its Roots. Through my social media, I get more partnerships and public speaking opportunities, but my blog has provided another source of revenue that doesn’t require me to be on my phone all the time. On my website, I share recipes and nutrition tips and I do a lot of myth-busting. It’s slow growing and I will say it is a lot harder than people make it look. But the nice thing is that you have the opportunity to go a lot more in-depth with a blog post than you do on Instagram.

WHAT GAVE YOU THE COURAGE TO JOIN SOCIAL MEDIA AND BE ACTIVE ON THE DIFFERENT PLATFORMS?

If I can do it anyone can do it. My little sister made my Instagram page for me in 2019 when I was working for the National Dairy Council and hadn’t yet graduated with my master’s degree. At

first, I kind of just felt like there were a lot of reasons to not get on social media. I was scared of online attacks from vegan activists; I was scared of representing farmers wrong. I had imposter syndrome. I didn’t feel smart enough to claim to know all these things. There was just a long laundry list of reasons why I shouldn’t do it.

But when I was interning at the National Dairy Council, I got to meet with their marketing team, and they asked me what I wanted to do. I wanted to work for a dairy marketing company, like our local dairy checkoff, but wasn’t getting anywhere. So, the marketing team encouraged me to just start on social media. They just said everybody starts at zero and everybody feels like people are going to think they are dumb, but if you enjoy it and if you stand behind what you’re saying it will be worth it. So, I went home from that meeting, and my sister and I sat down on her bed and she made my page for me.

WHAT DO YOU LIKE THE MOST ABOUT SOCIAL MEDIA? WHAT DO YOU LIKE THE LEAST?

What I like the most about it is the accessibility. Social media is free for just about everybody and the opportunity to get your message in front of a large audience is huge. You can talk to different races, reach people in different regions, and talk to different education levels. It wasn’t something I thought about before I started my page, but I have different people message me all the time.

When I started my page, I was so nervous about vegan activists, but I can tell you that they have actually been the least of my problems. One of the biggest struggles is nutritional misinformation. My career feels like a constant uphill climb against fads or against people who claim to know about agriculture. Another issue is

that social media requires you to be on your phone a lot. There are times I feel like it takes my attention away from who I should be focusing on. That can be tough, especially as a mom. I’m just trying to find that balance and set a good example for my toddler.

WHAT IS YOUR INSPIRATION FOR CREATING RECIPES FOR YOUR BLOG?

My biggest thing is I want to keep meals easy and balanced. To me, nutrition is all about your consistent habits, and the reality is that it doesn’t require perfection. I am one of seven kids, so a lot of my recipes were inspired from my childhood. My mom is a big motivator for me. She always put balanced meals on the table or did her best. Feeding a family of nine is no small feat and I always felt like she always made it look so easy. Nutritious and delicious meals do not have to take forever.

DO YOU HAVE A FAVORITE RECIPE ON YOUR BLOG?

I have a banana date smoothie that is delicious. When I was pregnant with my son, I went like 10 days past my due date and heard that eating dates were supposed to help you with your delivery. I don’t know if it was true, but I was willing to try anything! So I created this banana date smoothie. It’s made with kefir, so it has a ton of probiotics. It’s got a lot of protein. Honestly, it’s my favorite. I’m a big smoothie fan, and always have

been! (You can try the smoothie at tinyurl.com/mr3nm6vk.)

ARE YOU SEEING ANY TRENDS FOR CERTAIN TYPES OF RECIPES OR CONTENT?

I feel like a lot of trends right now are about the benefits people want out of their food. For example, people are really interested in hormone balance, better sleep, in gut health. People are interested in food that’s going to help them age better, all of that stuff. I feel like that drives a lot of the recipes that people create, especially in the nutrition world.

What are the most memorable things you have experienced in your career so far?

There have been a few times when I’ve had a client tell me that I’ve changed their life, and that always means a lot to me. I’ve had people message me saying I’ve helped them get rid of their food fears or that they feel like they can incorporate dairy back into their plate without apologies. That always makes me feel good. As far as experiences go, I’ve gotten to go on a lot of farm tours. I’ve gotten to see leafy greens, and berries, and I got to tour a Medjool date farm as well. Hearing from different farmers of different sizes with different commodities has been a cool opportunity that my career has opened up for me.

WHAT IS ONE OF THE MAIN MESSAGES YOU ARE SHARING WITH YOUR AUDIENCE, EITHER THROUGH YOUR BLOG OR SOCIAL MEDIA?

I am a firm believer that all foods can fit and that your health is determined by what you do consistently. I get tired of online bloggers apologizing for making something with milk or seeing things on Pinterest that say these are healthy cookies and the reason they are healthy is because they are gluten-free. I’m a big advocate that you don’t need to “healthify” everything but just have consistent habits and focus on nutritious food. The other message I like to share is that farmers and ranchers work really hard to grow safe food. I’m always amazed, especially in the United States, where we have such access to a variety of food, that I have to do a lot of education on the safety of our food.

WHAT ADVICE WOULD YOU OFFER PEOPLE WHO ARE TRYING TO LEARN MORE ABOUT WHERE THEIR FOOD COMES FROM?

I think there are a lot of resources, but you have to know where to find them. You have to be very wary when you get information online. What are the people’s credentials? What is their background? Are they YouTube-trained or did they get a formal education? Do they actually have a background in it? You have to be very picky with where you get your information from. There are also tons of farmers who are willing to put together resources and answer questions that could shine a light on some of the questions you have.

WHAT ADVICE WOULD YOU GIVE TO PEOPLE WHO ARE TRYING TO EAT

HEALTHIER

OR BE MORE CONSCIOUS ABOUT WHAT THEY ARE EATING?

It’s all about focusing on consistent habits. I think a lot of times people try to make this total diet overhaul that they stick to 100% of the time. Then if they made a mistake, it’s like the whole day was ruined. Just start by changing one thing. How can you include a little bit more color? Can you include a little more protein? Can you include a little more activity? Can you include a little better sleep? But also understand that not everything’s going to go perfectly. There’s going to be a time when it’s your birthday, and you’re going to have a piece of cake. That does not derail your progress, and it doesn’t determine your health. Make your healthy habits what you do the majority of the time, but also allow yourself to enjoy food and experiences.

WHAT ENCOURAGEMENT WOULD YOU GIVE TO PEOPLE WHO ARE CONSIDERING A CAREER SIMILAR TO YOURS?

You just have to focus on all of the reasons why you would be good at it. And when I tell people to do that, don’t be afraid to brag about yourself. It’s okay! Everybody’s got skills, and you are just recognizing yours. I’m a firm believer that there’s room on the internet for everybody. So if you are interested in working in a career like this, don’t let your list of reasons why you shouldn’t hold you back. It’s really easy, especially in the online space, to have imposter syndrome and think of all the reasons you shouldn’t do something. But the reality is that if you have a perspective somebody else doesn’t have, which is true for every single person, you have something to add.

Follow Lauren Twigge on both Facebook and Instagram at Nutrition at its Roots, or visit her blog www. laurentwiggenutrition.com.

Mental and behavioral healthcare vouchers are now available for Utah farmers, ranchers and their families

Tulips, Tulips Everywhere

BY JULIA MISIEGO, MEMBERSHIP

MARKETING SPECIA LIST, UTAH FARM BUREAU FEDERATION

Tulips are a quintessential spring icon worldwide. Their bright colors and distinguishable gobletshaped buds adorn wreaths, spring home décor, and fresh bouquets.

But tulips weren’t always recognized everywhere in the world. According to Europeana.eu, they originated in central Asia and were first cultivated in Iran (then Persia) in the 10th century. They eventually became a symbol of the Ottoman Empire, featured in elaborate pottery, tile, and carpet designs. A Viennese ambassador is credited with bringing some tulip bulbs back from Constantinople (now Istanbul) and introducing them to Europe.

Later in the 16th century, a botanist Carolus Clusius started planting tulips in Leiden University’s botanic garden and is credited with bringing tulips to the Netherlands. Tulip production and infatuation exploded in the Netherlands during the 17th century and soon became a national symbol.

To this day they are the largest producer of Tulips in the world.

POPULARITY

Utah and its surrounding states have several cut flower growers, who are already harvesting tulips for florists, weddings, and retail stores.

“I think people love tulips so much because they’re the first flower of the spring, and people are eager for color after the winter,” said Stephen Workman, a flower farmer from Morgan and co-owner of the Picklinq Collective. “Tulips also last for a long time, up to two weeks in a vase, and there is so much variety to choose from.”

Workman enjoys growing tulips because once you figure out their water and shading needs, they are a pretty reliable crop.

“They have all the nutrients they need within their bulb, so they don’t have much fertilizer needs, and they are pretty insect resistant,” Workman said.

Tulips are also popular with florists, for their color variety and unique stems.

“I think tulips are so popular because the array of colors is more than any other flower,” said Vanessa Kuemmerle, a flower farmer in Blackfoot, Idaho. “They’re most interesting right before they’re done blooming. Their stems keep growing and they can become very sculptural and interesting shapes.”

Kuemmerle farms alongside her partner, Lorin Harrison. They grow 100 different varieties of flowers and sell them wholesale to florists in Utah and Idaho.

Workman, Kuemmerle, and Harrison all expressed similar reasons for loving growing flowers. They all love working outside, the challenge, and the beauty of it.

“It’s an aesthetic exercise,” Kuemmerle said. “You eat with your eyes first and there’s something about having beauty in your life. Living around flowers all year round is a pretty big gift.”

For those wanting a local experience with tulips, Thanksgiving Point’s Ashton Gardens is the location for its annual tulip festival, which runs April 10 through May 18. It features more than 750,000 spring flowers, including tulips, daffodils, hyacinths, poppies, and more. More information can be found at thanksgivingpoint. org/events/tulip-festival.

FOR HOME GROWERS

– TIPS FROM THE FLOWER FARMERS

• For a perennial garden (tulips that will come up every year) choose a “Darwin” variety. Specialized hybrid varieties need to be replanted each year to keep their characteristics (like ruffled edges or more petals than usual).

• If you’re not harvesting mud, the soil is too dry.

• Plant bulbs twice as deep as the bulb is tall, usually 3 to 4 inches.

• Tulip bulbs must be planted the previous fall, so start planning your tulip garden now.

• Tulips need a certain amount of “chill time” in the winter, so avoid planting bulbs close to a house or other structures that produce heat because it may warm the bulb too soon.

• Start watering your bulbs before you think you need to. As soon as your hose isn’t frozen, start watering.

• Harvest your tulips when you first see color on the bud, while they’re still closed. The buds will continue to open, and the stems will continue to grow inside.

• For a perennial grower, when you cut the tulips for a vase, leave the leaves to feed the bulb for the next year. You can cut away the foliage once it turns brown and curls up.

• For longest-lasting bouquets, cut ¼ to ½ an inch off the bottom of each stem in a diagonal direction and change the water daily.

greathearingbenefits.com/farm-bureau/utah

The Foundry Grill: Serving up Generations of Utah’s Legacy With Every Bite

BY J’NEL WRIGHT

The legendary actor, filmmaker, and conservationist Robert Redford once said, “To us, Sundance is, and always will be, a dream. What you see, smell, taste, and feel here is a dream being carefully nurtured.”

Fifty-five years later, this love affair continues.

When Redford purchased the unblemished land that would become a 2600-acre mountain resort in 1969, he shared a commitment to care for the natural environment surrounding it. His

vision to preserve space to celebrate art, nature, and community essentially saved the lush landscape from what could have been rolling rows of development projects.

Now comfortably headlining a global stage, “Sundance” refers to a kaleidoscope of innovation, creativity, and bold storytelling unveiled on the cinematic stage. Sometimes chaotic, always glamorous.

But for locals (and fans of local haunts), Sundance means celebrating breathtaking views, award-winning ski slopes, lodging, amenities, and savoring great food — at a slower

selection of hand-prepared dishes, like French toast, Eggs Benedict, made-to-order omelets, and other egg dishes. This all-you-can-eat brunch shares new offerings of fresh fruit, green and pasta salads, weekly specials, two fresh carving stations and made-to-order omelets.

with truffle aioli sauce, bagel seasonings, and a poached egg. It’s an unexpected yet perfectly paired flavor.

frontier families who initially settled in this area. People who loved this land and made it a part of their story.

pace. The property changed owners in 2020, but Sundance’s pledge to showcase regional flavors and ensure local artisans and growers have a place on every plate remains unchanged.

Since 1996, The Foundry Grill has delighted guests with a traditional, uniquely Utah-inspired cuisine. Head Chef Stephanie Auerbach and her crew create a delicious, inventive blend of locally sourced seasonal ingredients and handcrafted products for breakfast, lunch, and dinner.

The Sunday Brunch attracts new fans weekly, offering a delicious buffet-style

The Foundry Grill menus also rotate to align with seasonal produce and products. “Chefs care deeply about where their food comes from and what it means to them,” said Alex Izatt, Executive Sous Chef. “We like to bring in new produce that’s local to the region.”

Menus change around three to four times each year. But using local produce and artisan products also keeps the menu fresh and enticing, ensuring every visit promises a unique dining experience.

Menu items that guests love include Brussels sprouts tossed with ginger, citrus, and soy glaze, sherry-pickled craisins, and toasted cashews. Delicious! Or the famous Dirty Fries made with house-cut fries, accented

The signature Charcuterie Board artistically and deliciously showcases Sundance Resort’s relationship with local producers, such as Creminelli Fine Meats, Heber Valley Cheese, Gold Creek Farms and Lehi Roller Mills.

The resort proudly stocks handcrafted whiskey from Sugar House Distillery and an award-winning wine list, including exclusive wine selections from Soter, an organic and biodynamic vineyard in Oregon that created a wine specifically for Sundance.

A meal in this elegant, rustic atmosphere, surrounded by waterfalls, natural landscapes, stunning views of Mount Timpanogos, and Utah’s Wasatch Range, isn’t limited to what’s on the plate. The Sundance Resort experience is a love letter to farmers, miners, artisans, and generations of

In an appreciative nod to Utah cuisine, The Foundry Grill proudly serves perfectly blended modern tastes of this legacy. Borrowing from Redford’s vision of the complete Sundance experience--the results are dreamy.

The Foundry Grill Sundance Mountain Resort 8841 N Alpine Loop Rd Sundance, UT 84604 (801) 225-4107 sundanceresort.com

From Seed to Stomach, Farm and Ranch Families Help Provide for People in Need

BY AUBREE THOMAS, COMMUNICATIONS COORDINATOR, UTAH FARM BUREAU FEDERATION

Few people are more passionate about feeding the world than farmers and ranchers. So, when farm and ranch families gathered at the annual American Farm Bureau Federation Convention in Salt Lake City in January 2024 to assemble food boxes to be donated to those facing food insecurity, it was no surprise that they showed up in full force.

The original goal was to fill two semitrucks. However, over the threeday conference, 4,500 volunteers packed 140,000 pounds of food –enough food to fill four semi-trucks.

“Farmers dedicate their lives to feeding people. We know that food insecurity is a serious issue, and we’re committed to doing our part to address it,” said Zippy Duvall, President of the American Farm Bureau Federation. “It was my honor to help pack boxes during our convention knowing that the

food was going to be delivered to good people in need of our help.”

Amanda Nigg, known as FarmFitMomma on Instagram and a keynote speaker at the Convention, said it was an honor to be able to play a part in alleviating food insecurity.

“It was great to get in there and physically help fill boxes, knowing we were easing the mental burden so many are facing when it comes to nutrition,” Nigg said. “It’s all about making an impact!”

Partnering with the Utah Farm Bureau’s Miracle of Agriculture Foundation, The Church of Jesus Christ of Latter-day Saints donated everything needed for the service project from the food and packing materials, to semi-trucks, drivers, and conveyor belts.

Clayton Beckstead, executive director for Utah Farm Bureau’s Miracle of Agriculture Foundation,

said that without the church’s donation and support, the project wouldn’t have been possible.

“We just thought it would be a cool way to kind of kickstart what they’re wanting to do out there,” Beckstead said. “Having farmers from around the country in our backyard, we thought it was a great opportunity to gather them all together with service to others.”

When fully assembled, each box weighs 21 pounds and contains 20 items such as cereal, tuna, beef stew, dry milk, peanut butter, jam, raisins, rolled oats, and hot chocolate – enough food to feed a family of four for up to four days.

Iowa and Kentucky were chosen as donation recipients because of their states’ current needs and previous involvement with the Miracle of Agriculture Foundation. Both states had traveled to Utah in the past to participate in a “Miracle Project”

and learn how they might implement a similar program in their states.

FOOD ARRIVES IN IOWA

At the beginning of February, two semi-trucks loaded with more than 3,000 boxes were met with representatives from the Utah and Iowa Farm Bureaus, the Iowa Food Bank, and The Church of Jesus Christ of Latter-day Saints to make the first delivery in Iowa.

Iowa Food Bank CEO Michelle Book was impressed with and grateful for the donation.

“It’s beautiful, nutritious food. These are things that I would buy at the grocery store to feed my family,” Book said. “I am looking at the peanut butter and the jelly. A five-year-old can make a peanut butter and jelly sandwich. Or a 95-year-old can make their own peanut butter and jelly sandwich.”

The Iowa Food Bank distributed the food boxes to six Feeding America food banks located in Cedar Rapids, Waterloo, and Davenport. It is estimated that these boxes would feed 10,000 Iowans.

KENTUCKY BOUND

The third truck arrived in Fayette County, Kentucky in early March. Seventy volunteers from Kentucky and Utah Farm Bureaus, nonprofit agencies, and government leaders

helped distribute the boxes to 42 nonprofits and 28 schools.

Jason Whitis, president of the Fayette County Farm Bureau, explained that they had recently been in contact with a woman who works in the Fayette County school system and knew of some students in need.

“We learned that we have about 1,000 homeless children right here in our county,” Whitis said. “So, we made sure that we made a connection with them and we know that some of these boxes are going to help these students and their families.”

Kentucky Farm Bureau President

Eddie Melton said it was a great project for Farm Bureau members to be involved with and rewarding to see it come full circle.

“This is the culmination of the service project that took place in Salt Lake City. We got to come here today and hand this food out to the folks who are distributing the food to people in need,” Melton said. “That’s what we are in agriculture. We grow food, but we want that food

to get to the people that need it. I think all our hearts are all in that.”

Troy Rindlisbacher, Juab County Farm Bureau president and farmer on the Nephi Crop Farm with The Church of Jesus Christ of Latter-day Saints, followed the food as it made its way from farms to those in need.

“If you look at the boxes you will see a variety of food that was grown on Church farms around the country. That food is processed and distributed by the Church and given to our friends who are helping people in need around the globe,” Rindlisbacher said. “It is a blessing for me to see what happens as this food goes from ‘seed to stomach’ and how people’s lives are blessed all along the way.”

Utah Farm Bureau’s Miracle of Agriculture Foundation plans to donate the fourth and final semiload of food boxes to pantries across Utah. This project will take place in early spring. Stay up to date on the project by following the Miracle of Agriculture Foundation on Instagram (@MiracleOfAg) and Facebook (UFBF Miracle of Ag Foundation).

Herbaceous Steak and Bean Salad

BY HANNAH HASLAM, FOOD WRITER

& MEMBER SERVICES COORDINATOR, UTAH FARM BUREAU

Over the last few months, I’ve really gotten into meal prepping. On Friday, I plan out everything I want to make for the following week, do a big grocery haul, and then spend several hours on Saturday cooking and portioning out the food. It makes the week a lot simpler, especially because both my husband and I have full-time jobs. This steak and bean salad marinates in a simple dressing in the fridge and only gets better with time. It’s high in protein and perfect for quick lunches on the go.

INGREDIENTS:

• 1 big bunch parsley, minced

• 1 big bunch cilantro, minced

• 1 bunch chives, minced

• small sprig of mint (optional), minced

• 1 large shallot, minced

• 1 jalapeno or serrano, de-seeded and minced

• 1 clove garlic, minced

METHOD:

• 1-pound lean steak

• 1 can chickpeas, rinsed and drained

• 1 can great northern beans, rinsed and drained

• 8 oz mozzarella pearls

• ½ cup olive or avocado oil

• ¼ cup red wine vinegar

• red pepper flakes to taste

• ½ cup roasted red peppers or marinated artichoke hearts (or go crazy with both), chopped

• Salt to taste

• zest and juice of a lemon or lime

• Fresh tomato, salad greens, tortilla wrap- optional for serving

Season your steak well with salt and pepper (or your choice of seasoning) and let sit for 30 minutes. Grill steak to your preferred doneness and let rest for 10 minutes before cutting it into bite-sized pieces. In a large container, combine all the ingredients, stir, and taste for seasoning. Store in the fridge.

I think this salad tastes best at room temp, so I like to microwave it for one minute so it’s not stone-cold, but it can be eaten straight from the fridge as well. You can serve over salad greens, in a wrap, or just eat it straight out of the container!

Food Holidays

By Paul Schneider Jr., AG-USA

The best way to optimize rain absorption and retention is through aeration. The best way to aerate the soil is with microbes!

In the soil, the mineral particles are the building blocks. Sugars sequestered by the plant (organic matter) are the cement that holds these particles together. If the soil is healthy, around 66% of the soil will be air gaps. These air gaps are like a carbon sponge that is capable of storing a huge amount of water.

Highly structured soil massively increases nutrient availability

Eighty percent of the availability of nutrients has to do with how much of the surface area of mineral particles are exposed. Air gaps in the soil create a LOT of surface area, making nutrients much more available to the plant.

Moreover, 80% of essential minerals and trace minerals are cations that stick to this aerated surface. MycorrPlus does a great job of aerating the soil. It does this by:

● Helping kick carbon sequestration by the plant into high gear.

● Helping establish conditions in the soil where mycorrhizal fungi flourish.

● Bacteria, fungi and earthworms then work together to develop a carbon sponge in the soil.

Fix carbon to build topsoil; burn carbon and you deplete soil

Nature has an amazing ability to fix carbon back into the soil. In our American prairie land, grasses had fixed enough carbon to create 30 to 50 feet of deep organic soil with 8% organic matter. Most of that is now gone.

Our farms have this same ability to build organic matter by utilizing crop residues and cover crops and by maximizing carbon sequestration.

Sadly, we also have the ability to oxidize and burn off organic matter (CO2) through burning, clearing, tillage, over-fertilization, over-grazing, cutting hay too short, biocides and bare fallowing our land.

With these negative practices, mankind has turned 40% of the world’s

TM

Reduces the need for LIME and other fertilizers

MycorrPlus helps highly structure the soil. It creates an “aerobic net” in the soil that retains nutrients and moisture. It contains concentrated sea minerals, 4 strains Mycorrhizal fungi, 20 strains of aerobic bacteria, fish, kelp, humic acids and molasses. $22.50 to $45/acre. Call (888) 588-3139 today and request a free information packet, or go to: www.AG-USA.net Organic? Request MycorrPlus-O. AG-USA, LLC, PO Box 73019, Newnan, GA 30271 info@ag-usa.net

good growing land into desert and wasteland. In many places in America we are halfway through destroying our organic matter deposits.

As this happens, water doesn’t soak into the soil. This moisture is therefore not retained. When things get dry, the soil becomes dry and hard. Poor farming practices are slowly turning our great farmlands into desert.

Carbon sequestration is the best way to fix stable carbon down into the soil. Organic matter from plants disappears within two years. The great thing about MycorrPlus is that it helps kick carbon sequestration into high gear. This steadily builds stable organic matter back into the soil.

MycorrPlus works even better when used with practices like rotational grazing, cover crops, utilizing crop residues and not cutting hay too short.

● Imagine creating a huge soil carbon sponge.

● Imagine optimizing your soil’s ability to store moisture.

● Imagine your crops staying green and growing when it turns dry.

Why not get some MycorrPlus. Call toll-free today and request a free information packet! (888)588-3139 Or go to: www.AG-USA.net

MycorrPlus-A mellowed this side for better germination and moisture! The right side of the fence didn’t get MycorrPlus - soil is highly compacted.

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